Spike's & Jamie's Recipe Collection & a Whole Lot More!

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Recipes from Spike & Jamie

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Contents Disk 467

How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).

Disk 467

AFTERNOON DELIGHT CLAM CHOWDER
ALMOST MRS. FIELD'S COOKIES
TANDOORI CHICKEN
ARGENTINE PIZZA
ASPARAGUS, ROASTED OR GRILLED
AVOCADO-OLIVE DIP
BACKYARD BARBECUE SPARERIBS
BEANS AND GREENS
BEANS INFORMATION
BEEF STEAKS WITH SEASONED BUTTER
BEST BACKWARDS GRILLED BRATWURST
BLUEBERRY ANGEL CAKE
BLUEBERRY SALLY LUNN
BUTTERSCOTCH BARS
BUTTERSCOTCH COOKIES
CAKE  COOKIES
CALABACITA CON PUERCO
CARROT PIE SURPRISE
CELERY BURGERS
CHOCOLATE CARAMEL POKE CAKE
CHOCOLATE PEANUT BUTTER COOKIES
CHURROS
COBB SALAD
COCONUT POKE CAKE
COLD APPLE SOUP
CORNMEAL-ORANGE BISCUITS
CREAM CHEESE DIP
CURRIED YAM AND FRUIT SALAD
EGGS NOLA
FRENCH GULCH CORN CASSEROLE
FRESH FRUIT POPSICLES
FRIED GREEN TOMATOES
HERBED MARINATED PORK CHOPS       
HOME REMEDIES
HONEY-LIME GAME HENS
LEMON POKE CAKE
LEMON WHIPPERSNAPPERS
LEMONADE CAKE
OLD FASHIONED CHEX MIX
OLD FASHIONED PEANUT BUTTER ETC COOKIES
ORIENTAL CHICKEN PASTA SALAD
PEACH COBBLER CRUMB CAKE
PINEAPPLE BOAT FRUIT SALAD
POLYNESIAN CHICKEN AND PORK ADOBO
POUND CAKE AND LAVENDER SYRUP
PRALINES
PROFITEROLES
PUMPKIN PIE CRUNCH
RASPBERRY PARFAITS
REFRIGERATOR ROLLS
RUBBED AND GRILLED PORK LOIN
SCALLOPED CORN
SINFUL BROWNIES
SINFUL CHOCOLATE CHOCOLATE CHIP COOKIES
SMOKED BARBECUED SPARE RIBS
SNO-CONE SYRUP
SOFT CHOCOLATE CHIP COOKIES
SOUTHWESTERN BEAN PANCAKES
SPICY CUCUMBER GAZPACHO
SPICY SHRIMP
STRAWBERRIES AND CREAM CAKE
STRAWBERRY TORTILLA TORTE
SWEET AND SOUR GRILLED SALMON
TANDOORI CHICKEN
TEXAS-STYLE PORK BARBECUE
VEGGIE SALAD
VICHYSSOISE
WIPES

AFTERNOON DELIGHT CLAM CHOWDER
Note: Afternoon Delight is located in Ann Arbor, MI.

2 tbsp. butter
2/3 cup celery diced
2/3 cup onion diced
2 cups potatoes diced
1 clove garlic minced
2 1/2 cups hot water
1 oz. clam base
2 - 3 cups hot water
7 oz. chopped clams with juice
1 carrot peeled and grated
1 pint half and half
roux of 1/2 cup butter, and 1/2 cup flour

Sauté celery, onion, and garlic in the 2 Tbsp. butter. Add potatoes and water, and simmer for 30 minutes. Add clam base, a pinch of thyme, salt, pepper, and hot water. Simmer for 15 minutes and add clams and carrot. Simmer 15 minutes and add half and half and water. Heat through until simmer. Meanwhile make a roux with the 1/2 cup butter and the 1/2 cup flour make sure that the flour cooks through before adding this to the simmering soup.

ALMOST MRS. FIELD'S COOKIES

2 cups brown sugar  
2 cups white sugar
1 pound butter  
4 eggs
5 cups flour   
 2 tsp. baking powder
2 tsp. soda    
2 tsp. vanilla
4 cups oatmeal   
1 cup nuts
1 cup raisins (opt)   
1 pkg. chocolate chips

Cream together sugar and butter.  Beat in eggs until fluffy.  Add the rest of
ingredients.  Drop by spoonfuls on cookie sheet.  Bake at 400 degrees F for 6
minutes or until light golden around the edges. **Important not to over bake.

I use 2 to 2½ packages of chocolate chips and use a combination of regular
chocolate chips, chocolate chunks, and white chocolate chips..

ARGENTINE PIZZA

This is a good all-purpose pizza dough recipe with favorite Argentine toppings. To replicate the type made at Manolo, use roasted red peppers, olives and hard boiled eggs.

The Dough:
3 cups all-purpose flour
1 teaspoon salt
1 package dry active yeast
2 tablespoons olive oil
Vegetable oil
Tomato sauce

Toppings:
2 cups grated mozzarella cheese
1/2 cup thinly sliced ham
1 (15- to 16-ounce) can hearts of palm, drained and sliced in half lengthwise
1/2 cup pitted green olives

In a large bowl, mix together the flour and salt. In a small bowl, mix the yeast with 1 cup warm water and the olive oil, stirring until the yeast dissolves; set aside about 10 minutes until the yeast foams.

Slowly stir the yeast mixture into the flour and knead by hand until the dough is moist but not sticky, adding more flour if it sticks to your hands. Knead a few more minutes. Wipe out the mixing bowl, oil it lightly and place the dough in the bowl and cover with a damp tea towel. Set aside in a warm place for an hour or until doubled in size.

Place dough on a lightly floured work surface. Punch down and knead for a minute or two. Shape into a large ball and flatten to form a thick circle. Use a rolling pin or stretch by hand to desired thinness. (Do not make the center thin with thick edges; try to keep it even.)

Heat the oven to 400 degrees. Oil a 16- to 18-inch pizza pan and place the dough circle in the pan. Spoon on tomato sauce to make a light coating. Bake the crust in the center of the oven for 6 or 7 minutes, until it has a slightly glazed look. Remove and set aside.

Spoon a little more pizza sauce over the baked crust. Spread the cheese over the sauce and sprinkle on the ham. Place the hearts of palm around the pizza in a spoke pattern with the lengths pointing to the center. Place the olives around the spokes. Slide into the oven and bake about 15 minutes. Slice into 8 pieces and serve. Makes 8 servings.

ASPARAGUS, ROASTED OR GRILLED
(Serves 4 to 6)


1 bunch of asparagus.
Olive oil spray
Sea salt to taste

To roast: Wash your asparagus. Wipe off excess moisture. Spray the spears with olive oil to coat them. Put in an ovenproof container. They can be stacked up some. That's fine. Sprinkle with sea salt or regular salt if you don't have sea salt.

Roast at 400 degrees for 15 minutes. Check for doneness. If they are stacked up high in a narrow pan, it might take longer. And it also depends on how al dente (crisp) you like your asparagus. Let asparagus cool down some before serving so you don't burn your or your guests' mouth(s).

To grill: Follow all of the directions above for coating the asparagus. Then grill them directly on the rack, on medium, turning once until all sides have nice stripes. Depending on your grill, this will only be a few minutes. The grilling makes the asparagus have a smoky flavor you'll love.

AVOCADO-OLIVE DIP

2 avocados, peeled, seeded and mashed
1/4 cup pitted black or green olives, roughly chopped
1 Tablespoon extra-virgin olive oil
1 Tablespoon lemon juice
1/4 cup diced roasted red pepper
1/4 cup fresh basil leaves, chopped
Salt and pepper to taste.
 
In a large bowl, combine all ingredients.  Mix well.  Cover and refrigerate for 1 hour to let flavors blend before serving.  Serves 6-8.

BACKYARD BARBECUE SPARERIBS


2 slabs pork spareribs
1 cup ketchup
1/4 cup Worcestershire sauce
1 1/2 cups cherry cola soft drink
1/4 cup vinegar
2 teaspoons paprika
2 teaspoons chili powder
1 teaspoon ground black pepper
1 medium onion, chopped

Prepare a medium-hot banked fire in covered kettle style grill. Cut each slab of ribs between ribs into four pieces. Place rib-side-down over indirect heat and grill for 1 1/4 hours. Meanwhile in a saucepan combine catsup, Worcestershire sauce, cherry cola, vinegar, paprika, chili powder, pepper and onion; simmer 10-15 minutes, stirring occasionally. Brush ribs generously with sauce and continue to cook, about 20-30 minutes, basting and turning often, until ribs are nicely glazed. Serves 4.

BEANS AND GREENS

1 clove
1 medium onion, unpeeled
1 lb white beans such as cannellini, white kidney,
Great Northern, rinsed and picked over
1 bay (laurel) leaf
Salt and freshly ground pepper to taste
1 1/2 lbs greens such as turnip, mustard, collard,
or kale, coarsely chopped
2-4 cloves garlic, finely chopped
2 Tbsp extra-virgin olive oil

Insert the clove into the onion and add to a large pot along with the beans, bay leaf, salt, pepper, and enough water to cover.  Bring to a boil over high heat.  Reduce the heat and simmer partially covered until the beans are tender but still firm, about 1 hour.  Add the greens to the pot and cook until the beans are very tender and creamy, 30 to 60 minutes.  You may drain the beans if you wish, but a little liquid in the pot can be used as a sauce for the beans.  Stir in the garlic and drizzle with olive oil immediately before serving.  Serves 6 to 8.

BEANS INFORMATION

You don't have to soak dried beans before cooking them.

This is one of the many myths surrounding the cooking of beans. Soaking them only hastens the cooking by 15 to 30 minutes, so soak your beans overnight only if you really need those 30 minutes.

The only reason you might want to soak your beans before cooking them is to reduce the amount of oligosaccharides in the beans. Oligosaccharides are a group of carbohydrates that are not digested in the stomach.  Rather, they are digested in the large intestine, and one of the byproducts of this form of digestion is...  well, you know... gas.

Soaking beans in hot water reduces the amount of oligosaccharides and thereby reduces the more noxious (and socially compromising) effects of eating beans.  Soaking them in cold water has little or no effect on the oligosaccharides.  If you want to soak your beans for this reason, then bring the beans and enough water to cover them to a boil over high heat.  Cook for 2 minutes and remove from the heat.  Let soak for 1 to 24 hours (refrigerate the beans after 12 hours). After they
have soaked in the boiling hot water (off the burner) for at least 1 hour, commence cooking. I always wash my beans before this boil-and-soak, so it is okay to start the cooking in the same water.

Another popular myth surrounding bean cookery is the admonition that
adding salt during cooking will make the beans tough and prevent them
from softening as they cook.  To this I say "Balderdash!"  and to
which I would add the observation "No other ezine has ever published
the word 'balderdash' before."

The only thing that adding salt to beans during cooking accomplishes
is to give you well seasoned beans.  Beans cooked without salt taste
flat and bland, as we have already discussed with the cooking or pasta
and potatoes.

So basically you can cook bland, flavorless beans which haven't been
salted during cooking, or tasty, flavorful beans cooked with salt. It’s your
choice.

BEEF STEAKS WITH SEASONED BUTTER

         beef tenderloin steak, 1-inch thick
         salt and ground pepper to taste
     1 tsp flavored butters (recipes follow) for each steak

     Part two (Mustard Butter)
     1/2 cup butter, softened
     2   tsp lemon juice fresh
     2   tsp parsley minced fresh
     1/4 tsp salt
     2   Tbsp Dijon style mustard
     1/8 tsp black pepper freshly ground

Mustard Butter:
Combine ingredients and beat until fluffy.  Cover and refrigerate until
ready to use (makes approximately 1/2 cup).

     Part two  (Red Onion or Shallot Butter)
     1 medium red onion finely chopped, OR 3 fresh shallots, minced
     2   Tbsp butter
     2   Tbsp vermouth
     1/2 cup butter
     1/4 tsp salt

Red Onion or Shallot Butter:
Sauté onion or shallots in 2 tablespoons butter until soft, about 5 minutes; add vermouth and cook until all liquid has evaporated.  Cool thoroughly.  Combine cooled mixture with 1/2 cup butter and salt.  Whirl in blender or food processor until fluffy.  Cover and refrigerate until ready to use (makes approx. 1/2 cup).

To cook steaks, barbecue about 5 inches from heat source for 4 to 6 minutes on each side for rare to medium doneness. Sprinkle with salt and pepper.  Serve sizzling hot, topped with seasoned butter of your choice.

BEST BACKWARDS GRILLED BRATWURST
 
 1 Pkg of 6 uncooked Bratwurst (Johnsonville is very good)
 1 1/2 cans or bottles of beer (you know what to do with what's left over)
 1 can or refrigerated package sauerkraut
 1 t caraway seed
 1/2 t mustard seed
 other seasonings to taste.
 
 Before igniting, spray your grill with Pam cooking spray.  Place a small rectangular baking pan on one side of the grill and add the beer caraway seed, mustard seed, and any other herbal seasonings (oregano, basil, thyme) you like.
 
 Place the bratwurst directly on the grill over medium/high heat to brown the outside of the brats (try not to let the skin burst).  Once browned, place the brats in the beer and seasoning mixture.  Over low/medium heat, let the brats simmer for about five minutes.  Rotate the brats and add the sauerkraut.  Simmer until brats are completely cooked and sauerkraut is heated through.
 
 Place on buns with either mustard or chili sauce (can't use both, it's considered illegal), or enjoy all alone.

BLUEBERRY ANGEL CAKE

1 angel food cake
1 small carton cool whip
1 (8oz) pkg. cream cheese
2 c. powdered sugar
1 can blueberry pie filling

Split angel food cake into three layers. Mix cream cheese and powdered sugar until smooth. Fold in cool whip. Put 1/3 mixture between each layer and on top. Drizzle 1/3 can blueberry pie filling over each layer of cool whip mixture. Place in refrigerator and chill before serving. This needs to be stored in the refrigerator.

BLUEBERRY SALLY LUNN

Dough
  3 1/2 cups  all-purpose flour (3 1/2 to 4 cups)
     2/3 cup  sugar
  2  packages  Fleischmann's® Rapid Rise Yeast
  1  teaspoon  salt
     1/2 cup  butter or margarine (1 stick) -- cut up
     1/2 cup  milk
     1/2 cup  water
  3 eggs
                     Powdered sugar -- optional
                       
Filling
1/3 cup  sugar
1 tablespoon  all-purpose flour
1 1/2 teaspoons  ground cinnamon
  2 cups  fresh or frozen blueberries -- thawed and drained

To make dough: In large bowl, combine 1 1/2 cups flour, 2/3 cup sugar,
undissolved yeast and salt. Heat butter, milk and water until very warm (120 to 130F); stir into dry ingredients. Stir in eggs and remaining flour to make soft batter. Cover; let rest 10 minutes.

To make filling: In small bowl, combine 1/3 cup sugar, 1 tablespoon flour and cinnamon; stir in blueberries. With spoon, stir batter down and beat for about 30 seconds. Spoon half the batter into greased 12-cup fluted tube pan; top with blueberry mixture. Spoon remaining batter evenly into pan. Cover with greased plastic wrap; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

Bake at 325F for 50 to 55 minutes or until done. Cool in pan 5 minutes; turn out onto rack to cool completely. If desired, sprinkle with powdered sugar.  serves 16

BUTTERSCOTCH BARS

1 (2 layer) white cake mix
1 small instant butterscotch pudding mix
1 cup milk
1 egg
1 cup chopped pecans
3/4 cup butterscotch baking chips

Preheat oven to 350. In a large bowl, combine cake mix, pudding mix, milk and
egg.  Beat on low speed until well blended (about 1 minute).  Stir in pecans and
spread batter in greased and floured 9x13" baking pan. Sprinkle butterscotch chips evenly over the surface, and press lightly into the batter. Bake for 30 to 35 minutes, until cake tester comes out clean.
 
BUTTERSCOTCH COOKIES

1 box French Vanilla Cake Mix
2 eggs
1 tsp real vanilla
1/4 to 1/2 cup milk
12 oz butterscotch chips or 6 oz chips & 1 cup nuts

Mix cake mix with eggs, vanilla and milk. Stir in butterscotch chips or 6 oz
butterscotch chips and 1 cup chopped nuts. Bake on foil lined cookie sheets
sprayed with cooking spray (PAM) in 350 degree preheated oven for 12 minutes.
Makes about 5 1/2 dozen 2 inch cookies. For softer cookie add 1/4 cup oil and
omit 1/4 cup milk

CAKE  COOKIES
 
1 box cake mix (pineapple or  a flavored kind)
2 sticks of margarine, melted
1 egg
1 cup Rice  Krispies
 
Mix first 3 together until  mixed well and stir in Rice Krispies.  Drop by spoonfuls on cookie sheet. (she  didn't say grease so use  your own judgment).  Bake at
350 degrees for 10-12  minutes.

CALABACITA CON PUERCO

2 Tbsp. shortening
3 lb. pork sirloin cubed
3-4 Serrano chilies, or more or less to taste, minced
1 large onion, chopped
2 tsp. whole comino (cumin)
4 cloves garlic
1/3 cup flour
3 lb. summer squash (yellow or zucchini or Mexican squash), sliced
1 can whole kernel corn, including liquid
2 cans Rotel chopped tomatoes
2 tsp. salt
1 tsp. black pepper

Heat shortening in Dutch oven; fry pork cubes in batches until browned.  Return all pork to pan.  Slice garlic and place with cominos and salt in a mortar and pestle and grind together.  (You can do this with the back of a fork in a bowl if you have no mortar and pestle).  Add all vegetables to pan with pork and cook over high heat until onion is transparent.  Sprinkle flour over pork and vegetables and stir to combine.  Cook a few minutes to remove the raw taste of the flour.  Add all remaining ingredients plus about 1 tomato can of water--enough so that pork and vegetables are not quite covered with liquid.  Bring to a boil, then reduce to a simmer and cover with a lid.  Cook at a simmer for about 2 hours, stirring occasionally, checking periodically and adding more water if necessary.  Makes a lot, but it freezes well. 

CARROT PIE SURPRISE
(diabetic friendly)

      Crust:
     1 small pkg sugar-free vanilla pudding mix, regular, not instant
     3/4 cup flour
     1 tsp baking powder
     1/8 tsp salt
     1 egg
     1/8 cup 2% milk
     3 Tbsp 30% calorie-reduced margarine (such as Imperial)
     2 cups carrots, peeled & shredded
     1 (20 oz) can sliced peaches, drained & juice reserved

      Filling:
     1 (8 oz) pkg Neufchatel (light) cream cheese, softened at room temperature
     1/8 cup carrots, peeled & shredded
     1/8 cup sugar
     3 Tbsp reserved peach juice

      Topping:
     1 Tbsp sugar
     1/8tsp cinnamon

Preheat oven to 350F. Combine flour, pudding mix, baking powder, salt, egg, milk and margarine. Mix at high speed of mixer for two minutes. Fold in carrots and pour into a 10-inch deep pie plate, which has been coated with a nonsitck vegetable spray. Top with well-drained peach slices.
  
Combine cream cheese with sugar and 3 tablespoons of reserved peach juice. Beat at medium speed of mixer for 2 or 3 minutes, or until smooth and creamy. Fold in carrots. Spread on top of the peach slices in pie plate, to within one inch of edge.

Combine sugar and cinnamon and sprinkle over the cream cheese mixture. Bake for 35 to 40 minutes or until sides and bottom are golden brown.   8 servings.

CELERY BURGERS

2 pounds lean ground beef (we actually use ground venison)
5 to 6 stalks of celery
Salt and fresh ground pepper
1 Tbsp. Worcestershire sauce
Hamburger buns and fixings

Put ground beef in a large bowl. Chop celery very finely (the smaller the celery pieces the better the burgers hold together while cooking). Add salt and pepper and Worcestershire sauce. Mix ingredients well. Form patties and cook over medium charcoal grill (or gas grill if you must) until done. Serve on buns with condiments.

CHOCOLATE CARAMEL POKE CAKE

1 chocolate cake mix (some folks like to use German chocolate or chocolate
fudge)
1 8 oz. carton of Cool Whip
1 can  sweetened condensed milk
1 jar of caramel ice cream topping (Mrs. Richardson's is excellent)
2-3 Heath bars, crushed, or 1 bag Heath bar pieces (sold with the chocolate
chips in the baking aisle--they're from Hershey's)

Bake the cake per the box instructions in a 9 X 13 pan. . When the cake is done
cool until still warm. Then, poke holes across the cake with the handle of a slender wooden spoon or even a fork, being sure to evenly place holes throughout the cake at about 1 - 1 1/2 inch intervals. Mix sweetened condensed milk and caramel topping in a small mixing bowl until combined. Pour milk/caramel topping over top of cake, filling holes and evenly covering the entire surface of the cake (don't worry, it will soak in) Cool completely, frost with Cool Whip and sprinkle with the crushed Heath bars. Refrigerate until thoroughly chilled and serve--GUARANTEED no leftovers!!

CHOCOLATE PEANUT BUTTER COOKIES
Makes about 3-1/2 dozen cookies

1 package DUNCAN HINES® Moist Deluxe® Devil's Food Cake Mix
3/4 cup crunchy peanut butter
2 eggs
2 tablespoons milk
1 cup candy-coated peanut butter pieces (or peanut butter chips)

Preheat oven to 350°F. Grease cookie sheets. Combine cake mix, peanut butter, eggs and milk in large mixing bowl. Beat at low speed with electric mixer until blended. Stir in peanut butter pieces.  Drop dough by slightly rounded tablespoonfuls onto prepared cookie sheets Bake 7 to 9 minutes or until lightly browned. Cool 2 minutes on cookie sheets. Remove to cooling racks.

CHURROS

Nothing beats hot churros dipped in thick, hot chocolate, but they are good as a snack any time. Adding citrus to the oil lends a distinctive flavor and cuts the richness.

Oil for deep-frying
1 lime or lemon, quartered
Salt
1 tablespoon sugar, plus extra for dusting
1 1/2 cups all-purpose flour
1 large egg, beaten

Heat 2 to 3 inches of oil in a heavy saucepan with the lime pieces over medium-high heat. Meanwhile, combine 1 cup water, a pinch of salt and 1 tablespoon sugar in a 3-quart saucepan; heat to boiling. Add the flour to the water all at once, and beat with a wooden spoon until smooth. Remove from heat and beat in the egg until the batter is smooth and satiny. With tongs or fork, remove the lime pieces from the oil, which should be very hot (390 degrees on a frying thermometer). Force the batter through a pastry tube or large funnel, and fry in long strips until golden. Remove from oil and drain on paper towels. Cut into 3-inch pieces and roll in granulated sugar. Makes about 1 dozen.

Source: adapted from The Complete Book of Mexican Cooking, by Elizabeth Lambert Ortiz (Ballantine, 1967).

COBB SALAD

6 cups torn mixed salad greens
2 cups chopped oven roasted turkey breast
2 medium tomatoes, seeded, chopped
2 hard-cooked eggs, chopped
1 medium avocado, peeled, pitted and chopped
6 slices bacon, crisply cooked, crumbled
1 cup shredded cheddar cheese
1/2 cup ranch dressing (or use Catalina dressing
1/4 cup crumbled blue cheese (optional)

Place greens on large serving platter; top with rows of turkey, tomatoes, eggs and avocado. Sprinkle with bacon and cheddar cheese. Drizzle with dressing. Sprinkle with blue cheese (optional).

COCONUT POKE CAKE

1 French Vanilla or yellow cake mix
1 can cream of coconut
1 can sweetened condensed milk
1 small bag sweetened flaked coconut
1 8 oz. container of Cool Whip, thawed

Bake cake according to package directions, adding 1 or 2 good handfuls of coconut to the dry mix before adding wet ingredients, in a 9 x 13 pan. When done, cool until still warm, then poke holes across the entire cake, at about 1 - 1 1/2 inch intervals, as evenly as possible, with the handle of a slender wooden spoon, or even a fork.

Mix sweetened condensed milk with cream of coconut; pour evenly over top of
entire cake, filling holes as well. Allow this to soak in, and chill cake completely in
refrigerator covered with plastic wrap (avoid wrap making contact with the surface of the cake).  When completely chilled, frost with Cool Whip and evenly sprinkle with additional coconut. 

COLD APPLE SOUP

Think of this soup as a dessert more than a soup. Indeed, you could serve it as a dessert or as an appetizer. This is summer comfort food at its best.

Four large apples, peeled, cored, and cut into a large dice.
Six ounces white wine
One oz apple juice
Two oz. sugar
Half a cinnamon stick
Two oz. sour cream
Two oz. heavy cream
Lemon juice to taste

Bring the apples, wine, apple juice, sugar and cinnamon stick to a boil. Immediately reduce the heat and simmer until the apples are soft, about 20 minutes. Discard the cinnamon. In batches, puree the soup well in a blender, transferring each puréed batch to a new pot. Whisk the sour cream and heavy cream together and then stir it into the soup. Then you must check for consistency and sweetness. If the soup is too thick, thin it with a little more apple juice or water. Which one you use will be determined by the sweetness. If the soup tastes sweet enough for your liking and needs some thinning, then use some water. Now add a few drops of lemon juice to taste. Chill the soup thoroughly and serve.

CORNMEAL-ORANGE BISCUITS

  2  tablespoons  flour -- for sprinkling
  2  tablespoons  cornmeal -- for sprinkling
  3  cups  flour
  1  cup  yellow cornmeal -- fine, stone ground
  2  tablespoons  baking powder
  2  tablespoons  sugar
  1  teaspoon  cream of tartar
1/2 teaspoon  salt
  2  tablespoons  orange zest -- (1 orange)
3/4 cup  butter or margarine -- diced, chilled
  1  cup  buttermilk -- cold
1/2 cup  orange juice

Preheat oven to 425 degrees F.  Grease cookie sheet and sprinkle with flour and
cornmeal. 

In a large bowl, combine flour, cornmeal, baking powder, sugar, cream of tartar,
salt and orange zest.  Cut in chilled butter with a pastry blender or knives.   Add
buttermilk and orange juice, stirring just to moisten all ingredients.  The dough will be moist, then stiffen while stirring.  Turn dough onto a lightly floured surface and knead gently about 6 times or just until the dough holds together.  Roll or pat out the dough into a rectangle about 3/4 inch thick.  Do not add much flour at this point, or dough will become tough.  Cut dough into squares using a pizza cutter or sharp knife, form 16 squares in all.  Place biscuits 1/2 inch apart on the cookie sheet.  Bake on center rack for 15 - 18 minutes or until golden brown.  Serve hot.
CREAM CHEESE DIP

1 8-oz. package cream cheese, softened
1 fresh tomato
2 cloves garlic minced
Fresh ground pepper

Slice tomato in half and scoop out inside pulp. Combine tomato pulp with cream cheese and garlic. Mix with a mixer for several minutes until smooth. Place mixture in a small bowl and sprinkle with fresh ground pepper. Refrigerate until ready to serve. Potato chips actually go great with this dip, but you may also use your favorite crackers.

CURRIED YAM AND FRUIT SALAD
This recipe's color and texture contrasts make it a delightful experience for your
taste buds. It's great for a summer picnic or potluck, but elegant enough for
holidays such as Thanksgiving and Easter.  It's great served with grilled chicken
or you can add diced, cooked chicken right in the salad.
 
Dressing:
 
1 cup (8 oz.) plain nonfat yogurt
¼ cup mayonnaise
2 TB mango or pear chutney
2 TB frozen orange juice concentrate
1 teas. curry powder
½ teas. cumin
1/8 teas. salt
1/8 teas. pepper
 
Salad ingredients:
 
1 ½ pounds yams, 3-4 medium
1 cup celery
½ cup seedless red grapes, halved
¼ cup slivered almonds
¼ cup sliced green onions
½ cup diced apple or pineapple chunks
 
Tip:  I try to buy yams that are as uniform in thickness as possible, then cut into
quarters or fifths crosswise, depending on length for more uniform cooking.
 
Peel and cut yams into uniform chunks, about 2 x 2". In a large saucepan or pot,
cover with water and boil until just tender, about 10 minutes.  When pierced with
a knife, they should be done but not too mushy, because they will still cook a bit
while cooling.  Remove from heat and drain.  Rinse with cold water for about 30
seconds. Cool.
 
While yams are cooking, combine all dressing ingredients in a small bowl and set
aside. Chop celery, green onions and apple.
 
When yams are cool, dice into ½ to 5/8" chunks.  In a large bowl, combine yams,
celery, green onions, grapes and apple or pineapple. Add dressing and gently toss to coat.  In a non-stick skillet, toast slivered almonds over med-high heat until golden, stirring with wooden spoon or shaking skillet frequently to prevent burning. 

Cool and combine with salad ingredients.  Add more salt and pepper to taste if
desired.  Chill and serve. 
 
Tip:  Try making it with toasted pecans and adding ¼ cup dried cranberries for
Thanksgiving or using cashews if you prefer them to almonds.

EGGS NOLA
(“NOLA” is an acronym for New Orleans, Louisiana)

     1 quart plus 3 tablespoons eggs (about 18 large eggs)
     3 tablespoons flour
     1 cup half-and-half
     1 1/2 teaspoons salt
     1 teaspoon pepper
     1/4 teaspoon nutmeg 11Z2 cups shredded Parmesan cheese
     2 tablespoons minced parsley
     1/2 cup ham, chopped 1/4-inch
     1/3 cup cooked bacon, chopped 1/2-inch
     1/3 cup red onions, sliced 1/4-inch thick 1/3 cup green bell peppers, diced
     2/3 cup tomatoes, diced 1/4-inch
     4 slices sandwich bread, crusts trimmed and diced 1-inch
     Additional shredded Parmesan cheese, for garnish
     Chopped parsley, for garnish

       Preheat oven to 325 degrees. Preheat 9-inch spring-form pan in oven. Swirl a tablespoon of beaten egg in bottom edges of hot spring-form pan to seal bottom to side of pan. Spray bottom and sides of pan with non-stick spray. Shake flour in pan to coat entire inside surface. Discard excess flour; set pan aside.

       Beat eggs well. Pour through mesh strainer into bowl to remove shell fragments. Mix in half-and-half, salt, pepper and nutmeg well. Add Parmesan, parsley, ham, bacon, onions, bell peppers, tomatoes and bread to bowl; stir. Press bread into eggs to soak thoroughly. Pour into pan. Surround pan with crown of aluminum foil, so that when eggs cook and rise, they will not touch foil.

       Place pan on sheet pan and bake until eggs reach internal temperature of 170 degrees. Check for doneness after approximately 1 3/4 hours with an instant read thermometer. If necessary, replace foil, set timer and cook an additional 15-30 minutes. When done, remove from oven; let rest at room temperature 30 minutes before cutting. To remove from spring-form pan, run knife around edge,
unbuckle and lift off sides. Use large knife to separate bottom before cutting into portions. Serve hot or at room temperature. Garnish with Parmesan and parsley.
Makes 6 dinner or up to 10 side-dish portions. Source: Crescent City Beignets

FRENCH GULCH CORN CASSEROLE

       2        tablespoons  butter or margarine
     3/4       cup  minced onion
       1        medium  red bell pepper, seeded and diced
       2        cans  cream-style corn
       1        tablespoon chopped fresh cilantro
     1/3       cup  tomatoes, peeled and seeded
       2        tablespoons  cornstarch -- blended with
       2        tablespoons  water
     1/2       cup  sharp cheddar or jack cheese, shredded

Melt butter in frying pan over medium-high heat. Add onion and bell pepper; stir often until vegetables are limp, 5-8 minutes. Remove from heat and mix in corn, cilantro, tomatoes, cornstarch mixture, and salt and pepper to taste.

 Scrape mixture into a shallow 1-1/2 quart casserole; sprinkle with cheese. Bake in a 350F. oven until bubbling around edges, 30-40 minutes.  6 servings.

FRESH FRUIT POPSICLES

1 1/2 lbs fresh berries, peaches, nectarines, or melons
1 cup water, orange, or apple juice
3/4 cup sugar
1/2 cup plain yogurt

Prepare the fruits for the blender by hulling, removing the seeds, and peeling as determined by the fruits you use.  Combine all ingredients in an electric blender or food processor and puree.  Divide among eight 5-ounce paper cups, filling them about 3/4 full.  Place in the freezer until partially frozen, 60 to 90 minutes.  Insert a plastic spoon, handle up, in each the center of each cup and freeze
until solid.  To serve, peel the paper cup away.  Makes 8 popsicles.

FRIED GREEN TOMATOES

Slice 6 green tomatoes about as thick as your little finger

In a bag, put:
4 Tbsp. flour and
2 Tbsp. cornmeal and
Salt and pepper to taste (At least 1 tsp. of each).

In a bowl,
Mix together 2 slightly beaten eggs and 2 Tbsp. milk

Dip tomato slices in egg mixture and drop in bag with flour mixture. Shake bag to coat tomato slices. Fry in large skillet with about 1/2 inch of oil. Keep slices separated. Brown on each side until golden brown.

HERBED MARINATED PORK CHOPS       

4 boneless pork loin chops, about 1-inch thick
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons fresh parsley, chopped*
1 teaspoon fresh rosemary, chopped*
1 teaspoon fresh thyme, chopped*
1/2 teaspoon fresh sage, chopped*
1/4 teaspoon pepper
Additional fresh herbs (optional)

Brush chops with lemon juice. In a small bowl combine oil, herbs and pepper; mix well. Rub herb mixture on both sides of chops. Arrange in a baking dish; cover and refrigerate 4 hours or overnight.

Place pork on grill, about 5 inches over slow coals. Grill 12-15 minutes, turning once. Garnish with fresh herbs, if desired.  Serves 4.
* Note: If using dried herbs, reduce amounts by 1/2 to 1/3.

HOME REMEDIES
Spike the Grate is NOT a health-care provider of any kind. I find these home remedies quite interesting. There are few I would ever try. If you wish to try them, it is AT YOUR OWN RISK.

* Pierce a small capsule of vitamin E and squeeze the oil onto a bee sting,  It takes away the pain, redness and swelling.
 
* For high fevers, put vinegar on a washcloth and hold it on the head, for a short time.

* For canker sores, swish an Alka-Seltzer in your mouth for about one minute and spit it out.  Within 24 hours, the sore will be gone. 

* For fire-ant bites, mix a batch of half bleach and half-water, squirt it on the bites.

* For bad breath, drink a combination of carrot, celery, watercress and cucumber juice with a little paprika mixed into it.

*Drinking two glasses of Gatorade can relieve headache pain almost immediately-without the unpleasant side effects caused by traditional pain relievers.

* Did you know that Colgate toothpaste makes an excellent salve for burns?

* Before you head to the drugstore for a high-priced inhaler filled with
mysterious chemicals, try chewing on a couple of curiously strong Altoids peppermints.  They'll clear up your stuffed nose.

* Achy muscles from a bout of the flu? Mix 1 tablespoon of horseradish in 1/2 cup of olive oil.  Let the mixture sit for 30 minutes, then apply it as a massage oil, for instant relief for aching muscles.

* Sore Throat??  Just mix 1/4 cup of vinegar with 1/4 cup of honey and take 1 tablespoon six times a day.  The vinegar kills the bacteria.

* Cure urinary tract infections with Alka-Seltzer.  Just dissolve two tablets in a glass of water and drink it at the onset of the symptoms.  Alka-Seltzer begins eliminating urinary tract infections almost instantly, even though the product has never been advertised for this use.

* Eliminate puffiness under your eyes.....All you need is a dab of preparation H, carefully rubbed into the skin, avoiding the eyes. The hemorrhoid ointment acts as a vasoconstrictor, relieving the swelling instantly.

* Honey remedy for skin blemishes......Cover the blemish with a dab of honey and place a band-aid over it.  Honey kills the bacteria, keeps the skin sterile, and speeds healing.  Works overnight.

* Listerine therapy for toenail fungus....Get rid of unsightly toenail fungus by soaking your toes in Listerine mouthwash.  The powerful antiseptic leaves your toenails looking healthy again.

* Easy eyeglass protection....To prevent the screws in eyeglasses from
loosening, apply a small drop of Maybelline Crystal Clearnail polish to the threads of the screws before tightening them.

* Coca-Cola cure for rust...Forget those expensive rust removers. Just saturate an abrasive sponge with Coca Cola and scrub the rust stain.  The phosphoric acid in the Coke is what gets the job done.

* Cleaning liquid that doubles as bug killer....If menacing bees, wasps, hornets, or yellow jackets get in your home and you can't find the insecticide, try a spray of Formula 409.  Insects drop to the ground instantly.

* Smart splinter remover.....just pour a drop of Elmer's Glue-all over the splinter, let dry, and peel the dried glue off the skin. The splinter sticks to the dried glue.

* Hunt's tomato paste boil cure....Cover the boil with Hunt's tomato paste as a compress.  The acids from the tomatoes soothe the pain and bring the boil to a head.

* Balm for broken blisters.....To disinfect a broken blister, dab on a few drops of Listerine....a powerful antiseptic.

* Heinz vinegar to heal bruises...Soak a cotton ball in white vinegar and apply it to the bruise for 1 hour.  The vinegar reduces the blueness and speeds up the healing process.

* Kills fleas instantly.  Dawn dishwashing liquid does the trick. Add a few drops to your dog's bath and shampoo the animal thoroughly.  Rinse well to avoid skin irritations.  Goodbye fleas.

* Eliminate ear mites....All it takes is a few drops of Wesson corn oil in your cat's ear.  Massage it in, then clean with a cotton ball.  Repeat daily for 3 days.  The oil soothes the cat's skin, smothers the mites, and accelerates healing.

* Vaseline cure for hairballs.....To prevent troublesome hairballs, apply a dollop of Vaseline petroleum jelly to your cat's nose. The cat will lick off the jelly, lubricating any hair in its stomach so it can pass easily through the digestive system.

* Quaker Oats for fast pain relief....It's not for breakfast anymore! Mix 2 cups of Quaker Oats and 1 cup of water in a bowl.  Warm it in the microwave for 1 minute, cool slightly, and apply the mixture to your hands for soothing relief from arthritis pain.

*Denture tablets work wonderfully when put into the washing machine with the whites.  Seems to remove the gray that bleaches don't get. 

REMEMBER: WE DON’T KNOW IF ANY OF THESE IS VALID, AND WE DO NOT RECOMMEND ANY OF THEM FOR ACTUAL USE.

HONEY-LIME GAME HENS

2 cloves garlic, finely chopped
1/4 cup fresh lime juice
3 Tbsp vegetable oil
2 Tbsp honey
2 tsp finely chopped fresh thyme or 1 tsp dried
1 tsp finely chopped lime zest
1 tsp paprika
Salt and freshly ground pepper to taste
2-3 Cornish game hens, halved, backbone removed

Whisk together all ingredients except the game hens in a mixing bowl and transfer to large resealable plastic bag.  Add the halved game hens and turn the bag to distribute the marinade.  Refrigerate for 2 to 3 hours, turning occasionally.  Remove the game hens and discard the marinade.  Grill over indirect heat, bone side down, until the juices run clear and the meat is no longer pink at the bone, 20 to 30 minutes.  Remove from the grill and allow to rest for 10 minutes before serving.  Serves 4 to 6.

LEMON POKE CAKE

2 baked (9-inch) round white cake layers, cooled
2 cups boiling water
1 pkg. (8-serving size) Jell-O Brand Lemon Flavor Gelatin
1 tub (8 oz.) Cool Whip Whipped Topping, thawed

Place each cake layer, top side up, in clean 9-inch round cake pan. Pierce cake with large fork at 1/2-inch intervals.

Stir boiling water into gelatin in medium bowl at least 2 minutes until completely dissolved. Carefully pour gelatin evenly over cake layers. Refrigerate 3 hours.

Dip one of the cake pans in warm water 10 seconds; unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining whipped topping. Refrigerate at least 1 hour or until ready to serve. Decorate as desired. Store leftover cake in refrigerator. Makes: 16 servings

LEMON WHIPPERSNAPPERS

1 lemon cake mix
2 cups cool whip  (generic, nonfat works fine)
1 egg
sifted powdered sugar

Combine and stir until well mixed.  Drop by teaspoons into powdered sugar. Roll to coat.  Bake on greased cookie sheet for 10-12 minutes at 350 degrees.

LEMONADE CAKE

1 box Duncan Hines yellow cake mix
1 sm. box lemon Jell-O
3/4 cup boiling water
4 eggs
3/4 cup Crisco oil
1 sm. can frozen lemonade
1/2 cup sugar

Mix Jell-O and boiling water until dissolved.  Let cool.  In large bowl mix cake mix, eggs, oil and Jell-O mixture.  Mix with a spoon, not a mixer.  Spray bundt pan with Baker's Joy.  Spoon in cake mixture.   Bake at 325 degrees for 1 hour, without opening oven door.   In a small bowl mix frozen lemonade and sugar together.  Then pour or spoon over cake as soon as it comes out of the oven.  Then allow to cool before cutting.

OLD FASHIONED CHEX MIX
 
2 1/2 sticks margarine
1/2 cup bacon drippings
2 tablespoons peanut butter
1 tablespoon Tabasco Sauce (or more, depending on the desired “heat”)
2 tablespoons garlic salt
2 #1 cans of sated peanuts (or mixed nuts if you prefer)
1 box corn chex
1 box rice chex
1 box wheat chex
 
Preheat oven to 150F.

Distribute chex and peanuts evenly between two large (like turkey) roasting pans.
(Disposable roasting pans are fine.) Melt other ingredients together in microwave or sauce pan, stirring to incorporate all flavors together well. Pour sauce over chex, evenly, and stir well to coat cereal. Bake for 2 hours, stirring every 15 minutes. Let cool, and store in airtight containers.

OLD-FASHIONED PEANUT BUTTER CHOCOLATE CHIP COOKIES

1 1/2 cups all-purpose flour
1 tsp baking soda
1 cup (2 sticks) butter or margarine, softened
1/2 cup creamy or chunky peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tsp vanilla extract
1 large egg
1 3/4 cups (11.5-oz. pkg.) Milk Chocolate Morsels
Granulated sugar

Preheat oven to 375° F.
Combine flour and baking soda in small bowl. Beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels. Drop dough by rounded tablespoon onto ungreased baking sheets. Press down slightly with bottom of glass dipped in granulated sugar. Bake for 8 to 10 minutes or until edges are set but centers are still soft. Cool on baking sheets for 4 minutes; remove to wire racks to cool completely.

ORIENTAL CHICKEN PASTA SALAD
From Marshall Fields Deli

1 cup sesame dressing (see recipe)
8 ounces fusilli pasta, cooked and drained
1 1/4 pounds boneless, skinless chicken breast, cooked and cut julienne
8 ounces fresh pea pods, blanched and halved lengthwise
1/2 cup chopped green onions
1 1/2 cups thinly sliced mushrooms
Kosher salt and freshly ground pepper to taste
1/2 pound won ton skins
1 can (11 ounces) mandarin oranges, drained

Prepare sesame dressing.
In large bowl, combine pasta, chicken, pea pods, onions and mushrooms. Toss gently. Pour dressing over mixture and toss to coat. Add salt and pepper to taste. Chill well.

Before serving, prepare won ton skins: Slice won ton skins into 1/4-inch strips and fry in vegetable oil heated to 350 degrees, until crisp. They will brown in 30 to 60 seconds. Garnish salad with won tons and mandarin oranges. Makes 6 to 8
servings.

Sesame Dressing
1 egg yolk
1/4 cup soy sauce
1/4 cup vinegar
1/4 cup sugar
1/4 teaspoon pepper
1 cup sesame oil (see note)
1/2 cup vegetable oil

In heavy saucepan, combine yolk and soy sauce. Cook over very low heat, stirring constantly, until mixture reaches 160 degrees Fahrenheit on thermometer. Set pan in ice water and stir to cool quickly.

In food processor or blender, combine yolk-soy sauce mixture, vinegar, sugar and pepper; blend well. Slowly add oils, mixing until incorporated.

Note: For less strong a sesame flavor in the dressing, the ratio of sesame oil to vegetable oil can be adjusted.

PEACH COBBLER CRUMB CAKE

1 (16 oz.) can of peaches in light syrup
1 box yellow cake mix
1 cube of butter

Pour peaches and syrup in 9 x 13 cake pan. Sprinkle cake mix over peaches. Top with butter slices. Bake at 350 degrees until golden brown. Serve with Cool Whip, whipped cream, or alone.

PINEAPPLE BOAT FRUIT SALAD

1 pineapple
1 pint fresh sliced strawberries
2 bananas sliced
2 kiwi fruits peeled and sliced
1 11-oz. can mandarin oranges, reserve juice
1/4 cup honey
Juice of 1 lime
Coconut flakes
Fresh mint leaves

Cut pineapple in 1/2 lengthwise. Dice pineapple and discard hard core that runs through the center of pineapple. Combine pineapple, strawberries, bananas, kiwi and mandarin oranges together in a large bowl. To make dressing combine juice drained from mandarin oranges, about 1/2 cup, honey and lime juice together,
shake well. Pour over fruit and toss. Place in pineapple shells and sprinkle with coconut and garnish with mint leaves.

POLYNESIAN CHICKEN AND PORK ADOBO

1/2 cup white vinegar
1/2 cup soy sauce
1/3 cup water
2 tablespoon peeled and minced garlic
4 pieces of bay leaves
1 medium onion, cut into cubes
1/2 teaspoon freshly ground black pepper
2 tablespoon oil
1 pound chicken, cut into serving pieces (Dark meat works great for this recipe.)
1 pound pork butt, cut into cubes

Heat up oil in a medium pot. Add garlic and onion, and stir fry for 30 seconds, being careful not to burn the garlic. Add vinegar, soy sauce, water, bay leaves and pepper. Cover and bring to boil. Add meat, cover and bring to boil again.

Simmer and cook for about 45 minutes. Check for tenderness. When it's ready, scoop it over a bowl of fresh cooked rice and enjoy.
Source: Polynesian Grill, Lakewood

POUND CAKE WITH BLUEBERRIES AND LAVENDER SYRUP

We used dried lavender in this syrup because it gives the syrup a lovely pale hue. Fresh lavender won't lend the same color, but it does give the syrup a more powerful floral flavor.

For cake
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 1/2 cups sugar
3 large eggs, at room temperature for 30 minutes
1 teaspoon finely grated fresh lemon zest
1 teaspoon vanilla
1/2 cup whole milk, at room temperature

For blueberries in syrup
3/4 cup water
1/2 cup sugar
4 teaspoons dried edible lavender flowers or 2 tablespoons fresh edible lavender flowers
2 teaspoons fresh lemon juice
10 oz blueberries (1 pt)

Special equipment: a 9- by 5- by 3-inch metal loaf pan

Make cake:
Put oven rack in middle position and preheat oven to 350°F. Generously butter and flour loaf pan, knocking out excess flour.

Whisk together flour, baking powder, and salt. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, about 3 minutes in a stand mixer or 5 with a handheld. Add eggs 1 at a time, beating well after each addition, then beat in zest and vanilla. Reduce speed to low and add flour mixture and milk alternately in batches, beginning and ending with flour and mixing until just incorporated.

Spoon batter into loaf pan and bake until golden and a wooden pick or skewer inserted in center comes out with crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes, then invert onto rack and cool completely.

Prepare blueberries in syrup:
Bring water and sugar to a boil in a small saucepan, stirring until sugar is dissolved. Remove from heat and stir in lavender, then steep 30 minutes for dried lavender or 40 minutes for fresh. Pour syrup through a fine-mesh sieve into a bowl, discarding lavender. Stir in lemon juice and blueberries.

Spoon berries and syrup over slices of cake just before serving.

notes:
Cake can be made 1 day ahead and cooled completely, then wrapped tightly in plastic wrap or kept in an airtight container at room temperature.

Lavender syrup (without berries) can be made 2 hours ahead and kept, covered, at room temperature. Add berries just before serving. Makes 6 to 8 servings.

PRALINES

1 cup sugar
1 cup brown sugar
1 cup cream
2 tablespoons butter
1 ½ cups roasted chopped pecans

In a heavy saucepan combine the sugar, brown sugar, and cream and bring to a
boil.  Cook on medium heat to softball stage (238 degrees F), then add the butter
and pecans.  Continue cooking until hardball stage (245 degrees F).  Spoon large dollops of it onto a parchment lined baking tray.  The pralines will spread and crystallize as they cool.   Makes 20.

PROFITEROLES
Serves 4

  For cream puffs:
1 cup water
1/3 cup unsalted butter
1 tablespoon plus 1 teaspoon sugar
1/8 teaspoon kosher salt
1 cup all-purpose flour
4 to 5 large eggs

  For chocolate sauce:
8 ounces bittersweet chocolate, such as Valrhona Equitoriale, finely chopped
1 cup heavy whipping cream
1/2 cup light corn syrup

  For filling:
12 ounces (1 1/2 cups) vanilla ice cream

To make puffs: Preheat oven to 450 degrees. Line 2 baking sheets with silpats or parchment paper. Set up a mixer with a paddle attachment.

In a medium saucepan, bring water, butter, sugar and salt to a simmer over medium-high heat. Reduce heat to medium; add flour all at once and stir with a stiff, heatproof or wooden spoon. Continue to stir rapidly. As dough pulls away from sides of pan, flour will begin to cook. Dough will be glossy, smooth and still damp. Continue to stir about 5 minutes, adjusting heat as necessary to prevent dough from coloring. When enough moisture has evaporated from dough, there will be a nutty aroma of cooked flour.

Immediately place dough in mixer bowl. Mix a few seconds to release some heat from dough. With mixer on medium, add 4 eggs, one at a time, allowing each to incorporate before adding the next. After second and fourth eggs, scrape sides of bowl. Combine again after last scraping.

Turn off machine. Lift mixture on a rubber spatula and turn spatula. Mixture should fall off spatula very slowly. If it doesn't move or is very dry and falls off in one clump, add additional egg. If it pours off quickly, you have added too much egg and it really can't be saved.

Place mixture in a pastry bag fitted with a No. 5 tip ( 1/2-inch plain tip). On one baking sheet, pipe 12-15 discs about 1 1/2 inches across and just under 1/2-inch thick. Leave about 1 1/2 inches between puffs. Pipe remainder on other sheet. You should have about 4 dozen. Bake 12-15 and freeze remainder on baking sheets for future use. Note: To bake frozen puffs, place in oven at same temperature and bake until golden brown.

Bake 10 minutes at 450 degrees; reverse position of pan and reduce heat to 350 degrees; bake 15 minutes more. Remove one puff and break open. It should be hollow inside, not gooey or eggy. If still moist, bake 5 more minutes. Cool profiteroles completely and store in an airtight container until serving.

To make sauce: Place chocolate in a stainless steel mixing bowl. In a heavy non-reactive saucepan, combine cream and corn syrup and bring to a simmer. Pour liquid over chocolate and let sit 5 minutes or until chocolate has melted. Whisk to combine. Cool slightly, then pour into a well-sealed container. Store in refrigerator.

To serve: In a double-boiler or microwave, gently warm sauce. Preheat oven to 300 degrees and warm profiteroles for a minute. Cut each in half through equator and arrange 3 per plate. Place a small scoop (1 ounce) of ice cream on bottom half of each profiterole and top with its lid. Spoon sauce over top and serve.

 From the upcoming ``Bouchon'' cookbook by Thomas Keller, to be published in the fall by Artisan.

PUMPKIN PIE CRUNCH
Yield: 16 Servings
 
1 pkg yellow cake mix
1 can pumpkin; 16 oz
12 oz evaporated milk
3    eggs
1 1/2 cup  sugar
4 tsp pumpkin pie spice
1/2 tsp salt
1 cup  pecans; chopped
1 cup  butter or margarine; melted
whipped topping
 
The recipe is absolutely divine. I made it with spice cake mix and adjusted the
seasonings but yellow cake mix is also good.
  
Preheat oven to 350 degrees. Grease bottom of 9 x 13 pan.

Combine  pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt
in large bowl. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture;
top with pecans. Drizzle with melted butter. Bake 50 to 55 minutes or until golden. Cool completely. Serve with whipped topping. Refrigerate leftovers.
Makes 16 to 20 servings.


RASPBERRY PARFAITS

1 purchased or homemade angel food cake cut into bite-sized pieces
4 cups fresh or frozen raspberries (frozen should be thawed)
1/4 cup seedless raspberry jam
1 Tbsp. orange flavored liqueur (optional)
2 cups vanilla yogurt
1 container whipped topping
1/2 cup slivered almonds

Combine raspberries, raspberry jam and orange flavored liqueur together and mix well. If you are using frozen raspberries you may need to add a small amount of sugar to this mixture if the jam doesn't sweeten it enough. Alternate layers of angel food cake followed by raspberry mixture and then vanilla yogurt in parfait glasses. Top with whipped topping and slivered almonds.

REFRIGERATOR ROLLS

2 cups boiling water
1/2 cup Crisco
1/2 cup sugar
1 teaspoon salt

1 pkg dry yeast (2 ½ tsp)
¼ cup warm water

5 1/2 cups all purpose flour

Combine the first four ingredients and cool to room temperature.  Then, dissolve
yeast in 1/4 cup of WARM water.   Mix cooled water mixture from above with yeast mixture. 

Slowly add flour. Stir until well blended.  Allow batter to rise 2 hours in warm, dry place.  Stir down again, with a spoon.  Put in refrigerator until ready to use.  Grease pans you will use to bake rolls .  They can be shaped into cloverleafs (3 small balls of dough in muffin tins) or larger rolls (one large ball of dough, placed sides touching in a round or square baking pan).  Shape dough using buttered
hands.  Allow rolls to rise in pan for two hours.   Bake at 400 degrees for 12 to 15 minutes.    Freshly made and/or unused batter will keep in refrigerator for up to 4 or 5 days.

RUBBED AND GRILLED PORK LOIN

1 4 to 5-pound boneless pork top loin roast (single loin)
1 teaspoon olive oil

Dry Rub Seasoning
2 teaspoons granulated sugar
2 teaspoons paprika
11/2 teaspoons onion salt
11/2 teaspoons garlic salt
1 teaspoon ground black pepper
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander

Place boneless pork loin on large cutting board or platter; brush oil over all sides. Set aside. Meanwhile, stir together dry rub seasoning. Rub over pork to cover. Prepare charcoal grill to cook over direct and indirect heat. Place pork loin over
medium-hot coals (direct heat) or on medium-hot (about 400 degrees F.) gas grill. Cook for 10 minutes on each side to brown. Move pork to area on grill over indirect heat. Cook, covered for 70-90 minutes or until internal temperature
reaches 160 degrees F. On gas grill, move pork to one side of grill; turn off the gas directly under the pork. Leave the rest of the grill on medium heat. Cook, covered for 70 to 90 minutes or until internal temperature reaches 160 degrees F. Serve with your favorite sauce. Serves 10-16

SCALLOPED CORN

2 slices bacon
1/2 cup sliced green onions
1 tbsp flour
1/2 tsp salt
1/4 tsp dry mustard
1/4 tsp paprika
1/8 tsp ground black pepper
1 egg
1 cup milk
16 oz frozen white (shoe peg) corn, thawed and drained

Cook bacon in large skillet over medium heat until crisp. Remove bacon; drain on paper towel. Crumble bacon; set aside. Cook green onions in bacon drippings until tender. Stir in flour, salt, dry mustard, paprika, and black pepper; blend well. Cook until mixture is smooth and bubbly, stirring constantly. Beat egg in small bowl; stir in milk. Gradually add to flour mixture; cook until mixture thickens, stirring constantly. Stir in corn. Cook until thoroughly heated. Sprinkle with bacon. Serves 6.

SINFUL BROWNIES

1 package vanilla pudding - 6 serving size
2 cups milk
1 package (18-1/4 ounces) chocolate cake mix  (preferably dark chocolate
cake mix
2 cups (12 ounces) semisweet chocolate chips  (dark chocolate is best)
2 cups (12 ounces) either butterscotch or white chocolate chips

Prepare pudding according to package directions using ONLY 2 cups mix.  Whisk in cake mix.  Stir in chocolate and other chips.  Pour into a well greased 9-1/2 x 13 baking pan.  Bake at 350 degrees for 30-35 minutes or until the top springs back when lightly touched. Cut in small squares. This is very rich and best served with milk or coffee.

SINFUL CHOCOLATE CHOCOLATE CHIP COOKIES
Makes: 2 dozen

2 1/2 (1 ounce) squares  unsweetened chocolate
1/2 cup butter
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
 1/4 teaspoon salt
1 1/4 cups white sugar
2 eggs
1 teaspoon vanilla extract
2/3 cup sour cream
2 cups semisweet chocolate chips

Preheat oven to 375 degrees F (190 degrees C). In the microwave or over a double boiler, melt unsweetened chocolate and butter together, stirring occasionally until smooth.  Sift together flour, baking soda, baking powder, and salt; set aside.

In a medium bowl, beat sugar, eggs, and vanilla until light. Mix in the chocolate
mixture until well blended. Stir in the sifted ingredients alternately with sour cream, then mix in chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking
sheet for 5 minutes before transferring to a wire rack to cool completely. Store in
an airtight container. (This is the key to keeping them soft -- if they last that long.)

SMOKED BARBECUED SPARE RIBS

8 - 10 lbs. of baby back pork sparerib racks

10 - 12 hickory hardwood chunks (Use the large chunks that are approximately the size of the palm of your hand rather than the hardwood chips)

Dry Rub consisting of mixed spices including 3 Tbsp. of fresh ground pepper and seasoning salt and 1/2 Tbsp. each of garlic salt, paprika, onion salt, ground hot pepper or pepper flakes, ground rosemary and any of your other favorite spices.

2 - 3 bottles of you favorite barbecue sauce

For Charcoal Grill -
Soak hardwood chunks in water for approximately 2 hours before using. Place charcoal briquettes around on one side of the charcoal grate 2-3 coals deep and apply lighter fluid. Light coals and wait until ash first appears on coals. Place tinfoil pie pan on side of grill on opposite side of from coal and fill with water. Place hardwood chunks directly onto hot coals and place cooking (top) grate on grill. Rub ribs with the Dry Rub of mixed spices on both sides. Place rib racks on cooking (top) grate and place lid on grill with air vents almost completely closed. You should soon see large amounts of smoke billowing from grill. Turn ribs a few times during the cooking process for even smoking.

For Gas Grill --
Soak hardwood chunks in water for approximately 2 hours before using. Place tinfoil pie pan on one side of grill and fill with water. Light other side of grill and, when hot, place hardwood chunks onto hot grill. Rub ribs with the Dry Rub
of mixed spices on both sides. Place rib racks on side of grill over the pie pan. Turn gas grill down to low on the side with the hardwood chunks. Place top on grill with air vents almost completely closed. Turn the ribs during the cooking process for even smoking.

With either preparation method, you may baste the ribs with your favorite barbecue sauce about 3/4 of the way through the smoking process. Again use your judgment on the timing of the sauce. If the fire is hot then wait until the
ribs are almost done and the fire has died down somewhat before applying the sauce. The slow cooking through the smoke will turn the sauce into a thick glaze on the ribs. Since you are using indirect heat, the sauce will not blacken the ribs as is sometimes the case when using barbecue sauce over direct heat. The smoking process produces a lot of flavor all by itself so you may elect to leave some ribs without any sauce. The water in the pan will keep the ribs moist throughout the cooking process.

SNO-CONE SYRUP

1 pkg unsweetened Kool-aid
1 cup sugar
1 cup water

Mix all together and pour desired amount over shaved ice.


SOFT CHOCOLATE CHIP COOKIES

8 ounces butter
1 cup granulated sugar
1 cup brown sugar, packed
2 eggs
1 teaspoon vanilla
2 cups flour
2 1/2 cups rolled oats
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 package (12 ounces) semisweet chocolate chips
4 ounce bar milk chocolate, grated
1 1/2 cups chopped pecans, optional

In a large mixing bowl with hand-held electric mixer, cream together the butter and sugars. Add eggs and vanilla, beating well. In a separate container, mix together flour, oats, salt, baking powder and baking soda. Place small amounts of dry mixture into blender or food processor and process until mixture turns into powder.

Mix the creamed mixture with the flour and oat mixture until just blended. Add
chocolate chips, grated milk chocolate and chopped pecans, if using. Shape
dough into balls about 1 1/2 inches in diameter, and place two inches apart on
ungreased baking sheet. Bake at 375° for 10 to 12 minutes. Makes three to four
dozen soft chocolate chip cookies.

SOUTHWESTERN BEAN PANCAKES

2 cups cooked or canned kidney or other beans, drained
1 3/4 cups cornmeal
Salt and freshly ground pepper to taste
2 tsp baking powder
1 tsp ground cumin
1 tsp chili powder
1/4 tsp cayenne pepper, or to taste
About 1 1/2 cups milk or water
1 egg, lightly beaten
Vegetable oil
Sour cream for garnish (optional)
Chopped fresh cilantro (coriander leaves) or scallions (spring
onions) for garnish (optional)

Puree the beans in an electric blender or food processor, using a little of the milk if the beans are too dry.  Combine the dry ingredients in a bowl and stir in the pureed beans, milk, and egg to make a thick batter.  Heat a little vegetable oil in a skillet over moderate heat and drop the batter by heaping tablespoonfuls.  Fry
until golden brown on both sides, about 4 to 5 minutes total.  Keep warm in a warm oven or serve at room temperature.  Garnish with sour cream and chopped cilantro or scallions if desired.  Serves 4 to 6.

SPICY CUCUMBER GAZPACHO
Servings: 4 to 6

4 1/4 cucumbers (about 2 3/4 pounds), divided
1 cup plain yogurt
1 teaspoon Thai red curry paste
1/3 cup plus 1/2 teaspoon lime juice, divided
1/2 jalapeño, seeded and coarsely chopped (or use all of it, for more heat)
1 1/4 teaspoons salt, plus a pinch, divided
1/4 teaspoon freshly ground black pepper, plus a pinch, divided
30 cilantro leaves, divided
20 fresh mint leaves, divided
1/2 cup plus 1 teaspoon olive oil, divided
1/2 medium tomato, cut into small dice

Peel, seed and cut 4 cucumbers into quarters. Cut the remaining one-fourth cucumber in small dice and set aside for garnish.

Place half the quartered cucumbers in a blender jar and add the yogurt, curry paste, one-third cup lime juice, the jalapeño, 1 1/4 teaspoons salt and one-fourth teaspoon pepper. Purée. While the blender is running, add the remaining cucumber, 20 cilantro leaves and 10 mint leaves. This will turn the gazpacho a light green.

Adjust the seasonings, then while the blender is on, gradually pour in one-half cup olive oil to emulsify. Chill until ready to serve.

In a small bowl, make the garnish by combining the diced cucumber, the remaining lime juice, a pinch each of salt and pepper, the remaining mint and cilantro, the remaining 1 teaspoon olive oil, and the diced tomato.

To serve, spoon the gazpacho into bowls and sprinkle each with garnish.

SPICY SHRIMP

5 Tbsp. olive oil
6 Tbsp. Tabasco sauce
3 garlic cloves, minced
3 tsp. fresh lime juice
2 pounds medium shrimp, shelled and deveined

Combine first 4 ingredients. Mix well and pour over shrimp in a large bowl. Allow shrimp to marinate for at least one hour. Prepare medium hot grill. Thread shrimp onto shish kabob-type skewers and grill for about 3 minutes per side over medium hot grill. If you do not want to grill the shrimp then broil them in the oven for about the same amount of time.

STRAWBERRIES AND CREAM CAKE

1 pkg. 2 layer white cake mix
1 pkg. (0.14 oz) strawberry flavored unsweetened drink mix (like kool-aid)
3/4 cup water
3 eggs (including yolks)
1 pkg. (10 oz.) frozen and sliced strawberries, thawed and undrained
whipped cream cheese frosting (below)

Heat oven to 350.  Grease bottom only of rectangular pan, 13x9 inches with
shortening; lightly flour.

Beat cake mix, drink mix (dry), water, eggs and strawberries in a large bowl
with electric mixer on low speed 30 seconds.  Beat on medium speed 2 minutes. 
Pour into pan.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. 
Run knife around side of pan to loosen cake.  Cool completely, about 1 hour. 
Frost with Whipped Cream Cheese Frosting and store in refrigerator.

Whipped Cream Cheese Frosting

1 pkg. (3 oz) cream cheese; softened
1 tablespoon milk
2 cups whipping (heavy) cream
2/3 cup powdered sugar

Beat cream cheese and milk in large chilled bowl on low speed until smooth. 
Beat in whipping cream and powdered sugar on high speed, scraping bowl
occasionally, until soft peaks form.

STRAWBERRY TORTILLA TORTE

  10  large  Flour Tortillas
  12  ounces  Neufchatel Cheese -- at room temperature
  1    tablespoon  Orange Zest
  2    tablespoons  Orange Juice, frozen concentrate
1/2   cup  Sugar
1 1/2 teaspoons  Cinnamon
  1     tablespoon  Sugar
  2    cups  Strawberries -- fresh, sliced
  1    tablespoon  Sugar

Whip cream cheese, orange peel,  juice concentrate, 1/2 cup sugar and 1 teaspoon cinnamon together.   Place 9 tortillas on a dry surface and spread each evenly with cream cheese mixture. Stack the 9 tortillas on a baking sheet and top with remaining tortilla. Brush top with melted butter and sprinkle to taste with cinnamon/sugar mixture.  Bake at 400 degrees F for 20 minutes, or until fork inserted into center comes out clean.  Toss together strawberries and sugar.  Cut torte into wedges and top with strawberry mixture.

SWEET AND SOUR GRILLED SALMON

  1  cup  fresh mushrooms -- sliced
  1  cup  onion -- sliced
  1  cup  red or green bell peppers -- sliced
  2  cloves  garlic -- minced
1/2 teaspoon  lemon pepper seasoning
1/4 cup  water
  2  pounds  Alaska salmon (1-1/2 to 2-1/2 pounds) OR  2 pounds  halibut fillet
  1  cup  bottled sweet and sour sauce

Sauté vegetables, garlic and lemon pepper in 1/4 cup water in pan or wrap same in packet of double thickness foil and place on grill for 20 to 30 minutes.

Brush or spray coat grill; place fish on, skin side down. Brush fish with sauce, cover, vent and cook about 6 to 12 minutes per inch of thickness. Do not over-cook. Remove fish from grill; transfer to serving platter and top with vegetables.  Yield: 4 servings.

TANDOORI CHICKEN

1/4 cup natural yogurt
1 tbsp tomato paste
1 tbsp tandoori curry blend
2 tsp lemon juice
2 chicken breast fillets
2 naan breads, halved
1 small red onion, finely sliced
1 medium ripe tomato, cut into thin wedges
1 cup grated cheddar cheese

Topping:
6 lettuce leaves, finely shredded
1/4 cup natural yogurt
2 tbsp finely chopped fresh mint
1/2 Lebanese cucumber, peeled, finely chopped

Combine yogurt, tomato paste, tandoori blend and lemon juice in small bowl.
Trim chicken of excess fat and sinew; prick chicken breasts several times
with a fork.  Combine yogurt mixture and chicken in medium bowl.  Cover and
refrigerate for 20 minutes. 

Transfer chicken to oiled baking dish.  Bake in preheated moderate 350 F. oven for 20 - 30 minutes.  Remove and cool slightly.

To make topping:  While chicken is cooking make topping by combining lettuce, yogurt, mint and finely chopped cucumber in a small serving bowl. Refrigerate until use.  Cut chicken breasts diagonally into thin strips. Place naan bread on foil-lined tray and top each half with chicken, red onion, tomato and cheese.  Place under preheated grill and cook for 1 – 2 minutes until cheese melts.  Serve immediately on a platter or individual serving plates accompanied by topping which may be spooned over chicken, as desired. Serves 2

TEXAS-STYLE PORK BARBECUE

3/4 pound boneless cooked pork loin, thinly sliced
1/4 cup coarsely chopped onion
1 clove garlic, minced
2 teaspoons butter
3/4 cup chili sauce
1 tablespoon EACH brown sugar, vinegar, molasses, water
1 teaspoon EACH lemon juice and prepared mustard
1/4 teaspoon liquid smoke
1/8 teaspoon EACH ground red pepper and salt
4 onion rolls, split and toasted

In medium saucepan sauté onion and garlic in butter until tender. Stir in chili sauce, sugar, vinegar, molasses, water, lemon juice, mustard, liquid smoke, pepper and salt. Bring to boil; reduce heat and simmer, uncovered, about 15 minutes. Add pork slices to saucepan, stir gently to coat pork with sauce. Continue to heat about 5 minutes, until pork is heated through. To serve, place pork on bottom half of rolls; top with roll tops. Serve any extra sauce on the side.
Serves 4

VEGGIE SALAD

2 cups fresh corn kernels, cut off the cob and blanched in boiling water so corn
kernels are still crisp; or
1 16-oz. can shoepeg corn (small white and sweet kernels)
2 cups fresh peas, blanched in boiling water so peas are just barely done; or 1
16-oz. can peas.
2 cups fresh green beans, chopped in 2-inch pieces and blanched in boiling
water so beans are still crisp; or
1 16-oz can green beans
1 cup celery, finely chopped
1 cup apple cider vinegar
1 cup sugar
1/2 cup vegetable oil
2 cloves garlic, minced
Salt and pepper to taste
1 Tbsp. lemon juice

Combine all ingredients together in a large bowl. Refrigerate overnight and serve chilled. You will be surprised at how good this simple recipe is. Make sure to prepare it the day before so that the flavors have time to blend. Feel free to add or substitute other ingredients such as kidney or black beans. Please use the fresh ingredients if you are fortunate enough to have them handy.

VICHYSSOISE

Four leeks, tough greens removed, thinly sliced
Three tablespoons butter
Two large or three medium Idaho (russet) potatoes, peeled and diced
One quart chicken broth
One cup half and half
One cup heavy cream
Salt and white pepper to taste
Chopped chives for garnish (optional)

First and foremost: leeks are a very gritty onion and must be cleaned thoroughly. Cut off the root end and then cut the green end where the greens start to get tough. Slice the leek lengthwise and open up the layers under running water. Then slice them thinly crosswise. Lightly sweat the leeks in the butter. Add the potatoes and chicken broth. Bring to a boil and then immediately reduce to a simmer until the vegetables are completely soft, 20 - 25 minutes. Add the half and half and the cream and bring back to a simmer. Strain the soup through a fine mesh sieve, crushing and pushing the potatoes through it. Some folks put it in a blender before straining it. If you do, puree it briefly. [Overworking the starch in the potatoes can make the soup gluey.] Add salt and pepper to taste. Chill the soup with plastic wrap resting right on top of it to prevent a film from forming on the surface. Ladle it into chilled bowls and sprinkle with fresh chopped chives if you like.

If you're watching your calories and/or fat content you should avoid this soup altogether. Eliminate the half and half and cream and simply make a hot potato-leek soup. It is still delicious. If you wish to be semi-decadent, keep the cream and substitute water or vegetable broth for the chicken broth. Or reduce the half and half and cream and use more broth. However, the soup will not be as rich and smooth. Your choice.

WIPES
Some of these came from RealFood4RealPeople.com

Please note: The Clorox company said that bleach solution for cleaning needs to be made each day. Some people think you can make lots and use it for weeks. That is not correct. In hospitals where they use Clorox and water solutions for disinfecting, they make it freshly each day. This is very important.

Cleaning Wipes
Cut a roll of Bounty paper towels in half, and remove cardboard tube. In an airtight container add 1 1/2 cups water and 1/2 cup of cleaner. I use an old 5-quart ice cream bucket and Mr. Clean Anti-Bacterial. Place roll of paper towels in and seal with lid. Turn upside down until all liquid is absorbed in paper towels. To use, pull each piece of paper towel out of the center. I figured I spent about 75¢ for 100 wipes. Quite a savings! They work great for wiping down the bathroom and kitchen.

Cleaning Wipes 02
Just buy a container of cheap baby wipes and pour a bottle of alcohol into the container. You then have a disinfectant cleaner wipes at 1/2 the price.

Cleaning Wipes 03                              
The Clorox clean up wipes are basically paper towels in a bleach water solution.
It's easy to make your own if you don't mind a little time investment. Buy a good
quality paper towel and tear the sheets apart. Cut them to the size you would like. Get a container to store your wipes (a used baby wipes container works great). Add 1/4-cup bleach to 1-gallon water. Pour half of the liquid in the container, then add your towels. Pour the remaining liquid over the towels. Let this sit overnight and you're ready to go.

Very Frugal Option

Tell your reader to take an empty spray bottle and fill it with a solution of 1/10 parts bleach to water. Spray on surface and wipe with paper towel. Or if you're really frugal then cut up an worn, frayed towel into 12 inch by 12-inch squares and use these. Please note: Bleach solution needs to be made each day.

Baby Wipes
I use Bounty Select-A-Size paper towels and fold them into thirds. Put them in an
old Huggie wipes box. Mix 2 cups warm water, 2 tablespoons baby lotion, and 2
tablespoons baby bath. Pour over the paper towels. You can adjust the recipe if
you like your wipes wetter or drier.

More Wipes
For each of the following, I use Bounty or Viva paper towels, because neither one
of these turns to mush. Cut a roll of the paper towels in half, and take out the
cardboard inside. You won't need it for anything. You'll pull out the sheets from the center. I keep each of the following in a Rubbermaid container big enough to hold half a roll of paper towels:

Kitchen Face Wipe: 2 tablespoons Johnson & Johnson Baby Bath and 2 cups
water

Bathroom disinfectant wipes: 2 cups Pine Cleaner (your choice) and 2 cups water.

Bug Wipe: 1 cup Avon Skin so Soft and 1 cup water

Homemade Anti-Bacterial Spray:

1 gallon tap water
2 tbsp. regular Clorox bleach

Mix water and bleach in a clean, milk jug and label clearly as to contents. Pour as
needed into a spray bottle, and use to sanitize counter tops, tables, cutting boards, bathroom surfaces, etc., where needed. This formula has been recommended by the Health Department for use in kitchens and bathrooms.

Please note: Bleach solutions need to be made fresh daily. Once diluted, bleach
breaks down quickly - mainly into salt and water.

Baby Wipes

Brawny or Bounty paper towels (1/2 regular roll)
2-1/4 cups water
2 Tbsp. liquid baby bath
2 tsp. baby oil

Tear off paper towels and lay in a square plastic container. They can be folded or
cut in half. Mix water, baby bath & baby oil slowly in a large measuring cup, and
slowly pour over stack of paper towels. They will 'squish' down after absorbing the liquid. Seal tightly. Caution: Some square seals are not airtight and may leak if tipped.

Other variations are:

Face/Hand Wipes

2 tbsp. liquid baby bath
2 cup water

Bathroom Cleaning Wipes

1/2 cup pine cleaner
2 cups water
 
Window Wipes

1 cup glass cleaner
1 1/2 cups water


 

 

SHALOM FROM SPIKE & JAMIE



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