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

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Recipes from Spike & Jamie

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Contents Disk 469

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).


APRICOT TART BRÛLÉE
AVOCADO INFORMATION
BANANA CREAM PIE
BARBECUE BEANS
BASIC RECIPE FOR FRUIT BUTTER
BEANS INFORMATION 02
BLACK BEANS AND RICE
BLUEBERRIES ON YOUR MIND?
BLUEBERRY STUFF
BROTHY SHRIMP & RICE SCAMPI
CHICKEN BURGERS
CHICKEN CASSEROLE
CHICKEN MANGO SPINACH SALAD
CHICKEN-NECTARINE KEBABS
CHOCOLATE COCONUT LADDER LOAF
CHOCOLATE RASPBERRY CHEESECAKE
CREAM OF PEANUT SOUP
FETTUCCINE HUNTER'S STYLE
FIERY FETTUCCINE
FINGER JELL-O
FRUIT KEBABS WITH LEMON AND CAYENNE
GAZPACHO SOUP
GRILLED BALSAMIC GLAZED QUAIL
GRILLED BEEF TENDERLOIN
HERB MARINATED CHICKEN ON SPRING GREENS
HUMMUS
IMITATION CRAB INFORMATION
ITALIAN PASTA SALAD
LAMB SOUVLAKI WITH ZUCCHINI,
LARRY’S FAMOUS LATKES
LARRY’S FAMOUS SUMMER DRINK
LEMON CURD
LEMON-HERB GRILLED CHICKEN
LENTIL SALAD
MUFFULETTA ALA COLEMAN
NECTARINE BRAN MUFFINS
NICOISE POTATO SALAD
OATIES
ORANGE JUICE SMOOTHIES
PAPAYA SPRING ROLLS WITH PEANUT SAUCE
PASTA SALAD
PINEAPPLE CASSEROLE
POACHED PEACHES IN MINT SYRUP
PORTABELLA STROGANOFF
RAINFOREST CAFE SAFARI SOUP
RASPBERRY STREUSEL CAKE
RHUBARB CAKE
RHUBARB COFFEE CAKE
ROASTED PEPPER AND AVOCADO SALAD
ROASTED POTATOES WITH PARMESAN &
SAUTÉED ALASKAN HALIBUT
SHORTBREAD SPICY COOKIES
SOUR CREAM NOODLE BAKE
SPICED APRICOT, PEACH OR NECTARINE CHUTNEY
SPICED POACHED PEAR WITH DATE
STRAWBERRY MELON FIZZ
STRAWBERRY TURNOVERS
SWEET AND SAVORY TUNA SANDWICHES
TAPAS - SPICY PORK SKEWERS
TOASTED PEACH ALMOND DESSERT
TOSTADAS TAPATIAS
TRIFLE
VEAL MOUTARDE



APRICOT TART BRÛLÉE

1¼ cups flour
½ cup toasted blanched almonds, ground fine
9 tablespoons sugar, divided
½ teaspoon salt
½ cup plus 2 tablespoons (1¼ sticks total) cold butter, divided
1 egg yolk
1½ teaspoons vanilla, divided
1 cup plus 2 to 3 tablespoons whipping cream, divided
7 to 8 apricots, cut in half and pits removed
2 eggs, slightly beaten

Heat the oven to 375 degrees. To make the crust, combine the flour, ground almonds, 3 tablespoons sugar and the salt in a bowl. Cut ½ cup cold butter into small pieces and work it into the dough with your fingers or a pastry cutter until the dough is crumbly and evenly combined but not pasty.

Combine the egg yolk, ½ teaspoon vanilla and 2 to 3 tablespoons whipping cream. Make a well in the center of the flour mixture and pour the egg yolk mixture in. Use a fork to quickly stir until the mixture can be formed into a ball.

Gather the dough into a ball and knead several times to blend the ingredients. Form into a ball again; wrap it in plastic wrap and chill 30 minutes.

Roll the dough out on a well-floured surface to about a ›-inch thickness. Lift the dough into a 9-inch tart pan and gently press it into the bottom and up against the sides to the top edge of the pan; remove any excess dough. If you have any breaks in the crust, pat the broken area back together. Chill for 30 minutes.

Line the pan with foil, then fill halfway with pie weights. Bake the tart shell for 15 minutes. Remove it from the oven and lift off the foil and pie weights. Prick the bottom of the tart shell with a fork and return the crust to the oven. Bake until lightly browned, about 10 minutes. Remove the tart shell from the oven and cool on a wire rack. Reduce the heat to 350 degrees.

Arrange the apricot halves pitted-side-up in the tart shell.

Combine the remaining whipping cream, the remaining vanilla, the eggs and ¼ cup of the sugar. Gently pour this custard over and around the apricots.

Dot the tops of the apricots with the remaining 2 tablespoons butter. Sprinkle with the remaining 2 tablespoons sugar.

Bake until the custard tests done in the center, about 35 to 40 minutes. Place the tart under the broiler until the top is browned, about 30 seconds or less.

Remove the tart from the oven and cool. Serve warm or chilled. Serves 8

AVOCADO INFORMATION

DID YOU KNOW…?
There are close to 500 types of avocados grown around the world. California produces most of the ones available to us in grocery stores and supermarkets. While growers in that state produce seven kinds, the most common one is the Hass avocado. (The others are Bacon, Zutano, Gwen, Pinkerton, Fuerte and Reed.) The Haas avocado was discovered by a California postman, Rudolph Hass, and his children.

Caring For Avocados
Avocados are amazingly versatile. They can be mashed and turned into guacamole, diced and made into a topping for burgers, sliced and added to a salad, or even used as a garnish for soups. But the first step is choosing a perfectly ripe one. To check for ripeness, gently squeeze the avocado in the palm of your hand; it should feel firm but yield slightly. Additionally, Hass avocados (but not other varieties) will turn dark green or black as they ripen.

If your avocados aren't quite ripe, speed up the process by putting them in a closed paper bag with an apple; let them stand at room temperature for two to three days. Once ripe, uncut avocados can be stored in the refrigerator for up to three days. Cut-up avocados should be sprinkled with lemon juice or vinegar and stored in an airtight container in the refrigerator.

Avocado Oil has been making its way onto shelves of gourmet kitchen stores and supermarkets. What makes it stand out? It's a good source of monounsaturated fat (the good fat) and has a high smoke point, which makes it an excellent choice for sautéing. It also can be used in salad dressings and marinades. To make avocado oil, producers cold-press avocados in much the same way olives are pressed for olive oil. This pressing produces an oil with a soft avocado odor and slightly nutty taste. One brand to look for is Elysian Isle Gourmet Foods; the company also produces avocado oils infused with lime; garlic and herbs; and basil and horopito peppers.

BANANA CREAM PIE

1 9-inch pastry pie crust or Graham cracker crust
3/4 cup sugar
2 Tbsp cornstarch
A pinch of salt
2 eggs
2 cups milk
1/4 cup heavy cream
1/2 vanilla bean, split and scraped, or 2 tsp vanilla extract
2 Tbsp butter
1 cup thinly sliced bananas

For the topping:
1 cup heavy cream
2 Tbsp powdered (confectioner's) sugar
1/2 tsp vanilla extract
1 Tbsp rum or brandy (optional)

Pre-bake the pie crust by lining it with a piece of buttered aluminum foil, filling it with pie weights, beans, or rice, and baking it in a preheated 425F oven for 12 minutes.  Reduce the oven temperature to 350F, carefully remove the foil and the weights, and bake until deep golden brown, 15 to 20 minutes.  Cool on a wire rack.  Note: Many prepared Graham cracker pie crusts are already pre-baked.  Check the label before following the above directions.

Combine the sugar, cornstarch, and salt in a pot.  Whisk together the eggs, milk, and cream in a mixing bowl.  Stir the milk mixture into the sugar mixture, add the vanilla, and bring to a boil over moderate heat, stirring constantly.  Remove from the heat, stir in the butter until melted and thoroughly incorporated, and fold in the sliced bananas.  Allow to cool for 15 minutes before pouring into the pre-baked pie shell.  Cover with plastic wrap (press the plastic wrap directly onto the pudding mixture in order to prevent a skin from forming) and refrigerate until cool.  Immediately before serving, combine the topping ingredients in a mixing bowl and beat until stiff peaks form.  Serve pie topped with whipped cream.  Serves 6 to 8.

BARBECUE BEANS

1/2 pound  ground beef
1/2 large  onion -- chopped
1/4 medium  green pepper -- chopped
  2  stalks  celery -- chopped
1/2 cup  brown sugar -- packed
1/2 cup  catsup
1/2 teaspoon  ground ginger
  1  dash  ground cloves
62  ounces  pork and beans

In a large skillet, brown beef with onion, green pepper and celery until meat is
browned and vegetables are tender.  Drain.  Stir in brown sugar, catsup, ginger
and cloves.  Add beans and mix well.  Spoon into a 2 1/2  quart casserole.  Bake,
uncovered, at 350 degrees F for 1  to 1 1/2 hours or until beans are as thick as
desired.

BASIC RECIPE FOR FRUIT BUTTER
Makes 4 pints Adapted from "Ball Blue Book: Guide to Home Canning."

4 pounds fruit (about 16 apples or 18 peaches or nectarines or 20 pears)
4 cups sugar
2 tablespoons lemon juice

Optional spice:
2 teaspoons cinnamon
½ teaspoon nutmeg or cloves

Prepare pulp: Peel, pit or core fruit. Roughly chop. Put in large saucepot. Add 2 cups water and bring to boil. Cover and reduce heat. Simmer until fruit is soft, about 10 minutes, occasionally stirring to prevent sticking. Put fruit through sieve or food mill, or process in food processor. Fruit pulp should measure 8 cups.

Prepare butter: Combine pulp and sugar in large saucepot, stirring to dissolve sugar. Add lemon juice and spice, if desired. Simmer over low heat until thickened, about 30 minutes to 1 hour depending on moisture in fruit. Finished butter has consistency of thick applesauce.

BEANS INFORMATION 02

The final myth regarding the cooking of beans is the myth that says adding acidic ingredients will slow the cooking of the beans.  This myth is different from the other myths I have discussed because it's true... sort of.

Acids added to beans in the form of tomatoes, vinegar, or lemon juice will indeed slow the dissolving of the skin of the beans and thereby slow the absorption of water into the center of the bean.  This is why every good chili cook makes sure the beans are tender before adding the tomatoes.  Alkaline ingredients have the opposite effect, making the skin of the beans dissolve more quickly and allowing much of the bean's nutrients (along with those pesky oligosaccharides) to leach
out into the cooking liquid.  So, if you want your beans to be firm and retain their shape, add a little something acidic.  If you want soft, mushy beans, add a little baking soda.

Here's one final tip on cooking dried beans: cook them in as little water as possible.  Cooking them in a large amount of water actually takes longer and allows more of the nutrients of the beans to leach into the water.  Cooking dried beans with just enough water to cover them, stirring and adding water occasionally if needed, and allowing the beans to absorb as much of the cooking liquid as possible before serving will produce more nutritious beans.

Beans are referred to as a source of "incomplete" protein because they lack some of the amino acids that are essential for humans. Ancient cultures learned long ago that a diet composed primarily of legumes would lead to health problems, but that a diet of beans combined with other sources of protein resulted in a healthier population.  Thus rice was combined with soy beans in Asia, and corn was combined with beans in the Americas.  These early nutritionists had combined (quite unwittingly, I am sure) two sources of incomplete proteins to form a source of complete proteins, and this tradition
lives on in the recipe for black beans and rice

BLACK BEANS AND RICE

2 Tbsp olive oil
1 onion, finely chopped
1 green bell pepper (capsicum), cored, seeded, and finely chopped
2-4 cloves garlic, finely chopped
3 cups cooked or canned black beans, drained
1 cup chopped canned tomatoes
1 cup chicken stock, beef stock, or water
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
Cooked white rice
Chopped fresh parsley or cilantro (coriander leaves) for garnish

Heat the oil in a large pot over moderate heat and sauté the onion, bell pepper, and garlic until tender but not brown, about 5 minutes. Add the beans, tomatoes, stock, salt, pepper, and optional cayenne and simmer for 15 to 20 minutes.  Serve over rice and garnish with fresh herbs.  Serves 4 to 6..

BLUEBERRIES ON YOUR MIND?

Ready to kick back and enjoy the easy pleasures of summer? What you need is a clutch of quick, cool, classy recipes that require a few ingredients, precious little time and no heat!

A very cool summertime idea is to stock the fridge with easy prep ingredients, including fresh blueberries. Summer is the height of blueberry season, so keep them on hand and enjoy them often!

Once you have blueberries in the house, you've got a head start on convenience. Pop fresh blueberries on your morning cereal, spin them into smoothies and layer them with yogurt. Blueberries never need peeling or chopping - just a quick rinse and they’re ready in a blue streak.

When you have a few minutes to spare, you can use those luscious berries in quick treats, including Blueberry and Citrus Sorbet "Layer Cake" (pictured). A nobake, frozen dessert with sweet-tart flavor and soothingly cool colors, this "cake" will be a welcome ending to any summer meal.

In the mood for something cold and creamy? Whip together Blueberry-White Chocolate "Napoleons" in 15 minutes or less. Then, you can chill out while they chill in the fridge!

Brew a pitcher of Blueberry Sangria to enjoy out on the patio or to cool down a hot barbecue. Blueberry juice, available in many supermarkets, is a relatively new addition to the blueberry family. Fresh fruit floating in juice and wine promises delightful refreshment. If you like your sangria sans alcohol, simply replace the wine with apple juice.

Blueberries are a proud member of the blue/purple spectrum of 5 A Day The Color Way - a colorful guide to healthy eating. In addition to their antioxidant properties and anti-aging benefits, blueberries have just 80 fat-free calories per cup. Fresh, frozen, canned and dried blueberries are always recipe-ready. Fresh blueberries are available just about all year long, with the supply peaking in the summer. Enjoy them at their freshest best in season in a quick, cool, classy dessert or beverage.

BLUEBERRY AND CITRUS SORBET "LAYER CAKE"

1/2 cup finely chopped walnuts
1/4 cup plus 2 tablespoons blueberry preserves or jam, divided
1 pint orange sorbet, slightly softened
1 pint lemon or other citrus sorbet, slightly softened
1 cup fresh blueberries

Line the bottom and sides of an 8 x 4-inch loaf pan with a double layer of waxed paper, folding the paper to fit smoothly. In a small bowl, stir together walnuts and 1/4 cup of the blueberry preserves; set aside. Spoon orange sorbet into the lined pan, smoothing the top to make an even layer. Spread the reserved walnut-preserves mixture evenly over the orange sorbet. Spoon the lemon sorbet evenly over the preserves and smooth the top. Cover tightly with aluminum foil. Freeze several hours or overnight. Just before serving, in a medium bowl, stir remaining 2 tablespoons preserves until smooth; fold in fresh blueberries. Invert the cake onto a chilled serving plate. Remove the pan and waxed paper; spoon about one-fourth of the blueberry mixture down the center of the cake. Cut the cake into 8 (1-inch) slices. Serve on chilled dessert plates; top each slice with a spoonful of the remaining fresh berry mixture. Serve immediately. YIELD: 8 portions

BLUEBERRY AND WHITE CHOCOLATE "NAPOLEONS"

1 package (3.4 ounces) white chocolate or vanilla instant pudding mix
1-1/2 cups cold milk
1-1/3 cups fresh blueberries, divided
1 loaf (11.75 ounces) frozen pound cake, thawed

In a medium bowl, beat pudding mix into milk until well blended, about 2 minutes; let stand for 5 minutes. Remove 1/3 cup pudding to a small bowl; cover and refrigerate. Into the remaining pudding, fold 1 cup of the blueberries. Cut the pound cake into 12 thin slices; toast until golden. Place one cake slice on each of 6 serving plates. Spoon the blueberry-pudding mixture onto the pound cake slices, dividing evenly. Top each with another slice of cake. Garnish with about 1 tablespoon of the reserved pudding and 1 tablespoon reserved blueberries and serve immediately. Makes 6 portions

BLUEBERRY SANGRIA

1-1/2 cups ready-to-serve blueberry juice
1-1/2 cups chilled white wine or apple juice
1/4 cup orange-flavored liqueur, optional
1 orange, sliced
1 lemon, sliced
1 cup fresh blueberries
1-1/2 cups chilled lemon-lime soda, such as Sprite

Into a 2-quart pitcher, combine blueberry juice, wine and liqueur, if used. Add orange and lemon slices and fresh blueberries. Chill until ready to serve. Just before serving, stir in soda. Serve in tall glasses over ice cubes, if desired.
YIELD: 6 servings (about 1 quart liquid)

BROTHY SHRIMP & RICE SCAMPI

2 cans (14 oz. each) Chicken Broth (3 1/2 cups)
3/4 cup uncooked regular long-grain white rice
1 tbsp. olive oil
1 lb. fresh or frozen large shrimp, shelled and deveined
4 cloves garlic, minced
2 tbsp. lemon juice
2 green onions, thinly sliced

Heat broth in saucepan to a boil. Add rice. Cover and cook over low heat 20 min.
Heat oil in skillet. Add shrimp and garlic. Cook and stir 5 min. or until done.
Place shrimp in bowls. Stir lemon juice into rice mixture and pour over shrimp. Top with onions. Serves 4.

CHICKEN BURGERS
 
1 lb. ground chicken
1 egg
1/4 cup plain bread crumbs
1 tablespoon chopped shallots
1 tablespoon minced garlic
1/2 teaspoon Horseradish
1/4 cup chopped mushrooms
salt and pepper to taste
1 tablespoon light oil
 
In a small non-stick frying pan, under medium heat, pour in the oil, put in the shallots, garlic and mushrooms cook till soft, cool.

In a mixing bowl put in chicken, salt and pepper, egg, breadcrumbs, horseradish and contents of cooled veggies, mix well.

Form 4 patties, and put on BBQ, cook 10-12 minutes total, turning once,  or to your taste buds, just before removing from the BBQ, add cheese slice on top. 

CHICKEN CASSEROLE
Edenfield House Inn Bed & Breakfast

2 cups boned cooked chicken
6 slices bread
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup mayonnaise
2 tablespoons pimento
2 eggs, beaten
1 1/2 cups milk
3/4 teaspoon salt
1 can cream of mushroom soup
3/4 cup grated cheese

Dice 2 slices of bread and place in bottom of casserole dish. Mix onion, celery, pimento, salt, chicken and mayonnaise. Spoon over bread. Dice 4 slices of bread and place over chicken mixture. Mix milk and eggs and pour over casserole. Place in refrigerator for one hour or overnight. Before baking, spoon mushroom soup over casserole. Bake one hour at 325 degrees. Place cheese on top of casserole last 5 minutes of cooking time.

CHICKEN MANGO SPINACH SALAD

1 bag (10 oz.) baby spinach leaves
1 medium mango, peeled, sliced
1 medium avocado, peeled, sliced
1 small red onion, thinly sliced
2/3 cup Raspberry Vinaigrette Dressing
2 cups cooked chicken strips (about 10 oz.)

Toss spinach with mango, avocado and onion in large bowl. Add dressing; mix lightly. Spoon onto 5 plates. Top with chicken. Serve immediately. 5 servings

CHICKEN-NECTARINE KEBABS
Serves: 4

3 nectarines, peeled
¼ cup oil

2 tablespoons fresh lime juice
2 tablespoons honey
1 pound boneless, skinless chicken breasts
1 large sweet onion
16 strips of 1-inch-wide roasted red pepper (about 7 ounces)

Cut one nectarine into chunks, discarding the pit and place in a food processor. Add oil and purée until smooth. Add lime juice and honey; pulse until thoroughly combined. Pour half into a sealable plastic bag. Cut each chicken breast half into six pieces and place in bag with the marinade. Seal and mix well. Refrigerate for 45 minutes.

Meanwhile, cut onion into 1-inch pieces. Cut each of the remaining two nectarines into fourths, then each fourth in half horizontally to make 16 chunks in all. Alternate onion, chicken, nectarine and red pepper strips on eight skewers.

Grill over a medium-hot charcoal fire or on a gas grill for 6 to 8 minutes, turning, until chicken is no longer pink. Serve two skewers per person. Pass remaining sauce at the table.

CHOCOLATE COCONUT LADDER LOAF

  2       cups  all-purpose flour (2 to 2 1/2 cups)
1/4      cup  sugar
  1       package  yeast
1/2      teaspoon  salt
1/4      cup  water
1/4      cup  milk
  3       tablespoons  butter or margarine
  1       egg -- at room temperature
                       
                        Chocolate Filling
1/2      cup  sour cream
  3       ounces  cream cheese -- softened
3/4      cup  semisweet chocolate chips
3/4      cup  shredded coconut meat
1/2      teaspoon  ground cinnamon
           Chocolate Glaze -- (recipe follows)

                        Chocolate Glaze
  1       cup  confectioners' sugar -- sifted
  1       teaspoon  butter or margarine -- softened
  1       tablespoon  cocoa
                        OR
1/2      ounce  unsweetened chocolate (1/2-square) -- melted
  1       tablespoon  water (1 to 2 tablespoons) -- hot
                        OR
  1       tablespoon  milk (1 to 2 tablespoons) -- hot

Set aside 1 cup flour from total amount. Mix remaining flour, sugar, undissolved yeast and salt in large bowl. Heat water, milk and butter until hot to touch, 125 to 130F. Butter does not need to melt. Gradually add to dry ingredients; blend well. Stir in egg and enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.

Prepare Chocolate Filling: Combine sour cream and softened cream cheese in small bowl; blend well. Stir in semi-sweet chocolate morsels, shredded coconut and ground cinnamon.

Divide dough in half. Roll each half to 10 × 8-inch rectangle. Spread half of Chocolate Filling in a 3-inch strip down center length of dough. Cut 1-inch wide strips along both sides of filling, cutting from filling out to edges of dough. Fold strips at an angle across filling, alternating from side to side. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

Bake at 375F for 15 minutes or until done. Remove from pan; cool on wire rack. Drizzle with Chocolate Glaze, if desired.  Yield: 24 servings.

To Make Chocolate Glaze:
Combine 1 cup sifted confectioners' (icing) sugar, 1 teaspoon softened butter or margarine, 1 tablespoon cocoa or 1/2 square (1/2 ounce) unsweetened chocolate (melted) and 1 to 2 tablespoons hot water or milk; blend until smooth.

CHOCOLATE RASPBERRY CHEESECAKE

10 chocolate wafers -- crushed
2 1/2 cups reduced fat cream cheese
1 1/2 cups low-fat cottage cheese
3/4 cups sugar (divided)
3/4 cups unsweetened cocoa powder
2 Tbsp flour
1 large egg
4 large egg whites
1 cup raspberries

Preheat oven to 300 degrees. Coat an 8 inch spring-form pan generously with cooking spray. Press crushed wafers into bottom and sides of pan. Mix together until smooth: reduced-fat cream cheese, low-fat cottage cheese, 1/2 cup sugar, cocoa powder, egg and 1 egg white. Beat remaining egg whites until foamy; gradually add remaining sugar, beating until stiff but not dry. Fold into cheese
batter. Pour mixture into prepared pan. Bake 60 minutes or until set (center will be soft). Let cool completely on rack. Top with raspberries before serving.
Yield: 10 servings.

CREAM OF PEANUT SOUP

1 medium onion, chopped
2 ribs celery, chopped
1/4 cup butter (no substitutes)
3 Tbsp all-purpose flour
2 quarts chicken stock, fresh or canned
2 cups smooth peanut butter
1-3/4 cups light cream
peanuts, chopped

Sauté onion & celery in butter until soft, but not brown. Stir in flour until well blended. Add the chicken stock, stirring constantly, & bring to a boil. Remove from heat & puree in a blender or a food processor until smooth. Return mixture to saucepan.

Add the peanut butter & cream, stirring constantly until thoroughly blended.
Heat just until hot. Do not boil. Serve, garnished with chopped peanuts.
Note: It is also good served ice cold.  ~Kings Arms Tavern, Williamsburg, VA

FETTUCCINE HUNTER'S STYLE
Source: Burt Wolf's Origins, Virginia Beach via Cooking.com
Makes 4 servings

3 quarts salted water
3/4 pound fresh fettuccine, preferably spinach
1/4 cup olive oil
1 tablespoon chopped garlic
2 cups chopped Portobello mushrooms (stems removed)
1/4 cup sun-dried tomatoes, julienne
1/4 cup Marsala wine
1 cup seeded and chopped fresh plum tomatoes
Salt and freshly ground black pepper
1/4 cup shredded basil leaves (torn by hand)
2 cups (4 ounces) freshly grated Parmesan cheese

Bring the water to a boil. Add the fettuccine and cook for a few minutes or until tender.

In a large skillet heat the olive oil and sauté the garlic for 10 seconds. Add the mushrooms and cook for 2 to 3 minutes or until the mushrooms are somewhat tender. Add the sun-dried tomatoes and Marsala and boil for a minute or until the wine has almost evaporated.

Add the tomatoes to the skillet, simmer for a minute to heat through and season with salt and pepper to taste.

Drain the fettuccine and return it to the cooking pot which is off the heat. Add the sauce to the fettuccine along with the basil and cheese. Toss well to combine and serve immediately.

FIERY FETTUCCINE

  8       ounces  uncooked fettuccine
  1       cup  whipping (heavy) cream
  1       teaspoon  Creole or Cajun seasoning
  1       (7-ounce) jar  roasted red bell peppers -- drained
1/2      pound  smoked sausage -- cut into 1/4-inch slices
  2       medium  green onions -- sliced (1/4 cup)

Cook and drain pasta as directed on package.

While pasta is cooking, place whipping cream, Creole seasoning and bell peppers in blender or food processor. Cover and blend on high speed until smooth.

Pour pepper mixture into 12-inch skillet. Cook over medium heat, stirring occasionally, until mixture thickens. Stir in sausage; heat through but do not boil.

Serve sausage mixture over fettuccine. Sprinkle with onions.  Serves 4

FINGER JELL-O

4 envelopes Knox gelatin
4 small or 2 large any flavor Jell-O
4 cups boiling water

Mix gelatin & Jell-O in boiling water. Stir until dissolved.  Pour into one or two 9 x 13 pans depending on how thick you want the finger Jell-O to be.  Cool in refrigerator until set.

FRUIT KEBABS WITH LEMON AND CAYENNE
Makes 24 kebabs From the California Tree Fruit Agreement.

4 ripe plums, halved and pitted
4 ripe peaches, halved and pitted
4 ripe nectarines, halved and pitted
2 lemons, juiced
1 teaspoon cayenne pepper
Mint sprigs (optional)

Cut each half of fruit into thirds. Place fruit in a medium bowl. Add lemon juice and cayenne pepper; mix well. Marinate fruit for one hour.

On a skewer, alternate fruit wedges; chill. Garnish with mint sprig, if desired.

GAZPACHO SOUP
Yield: 4 servings
Source: "Cooking with the Diabetic Chef" by Chris Smith
Book info: http://diabeticgourmet.com/book_archive/details/23.shtml

  1 pound plum tomatoes, peeled and seeded
  1 cup cucumber, peeled, seeded, and diced
  1/2 jalapeno pepper, seeded, diced
  1/2 medium red onion, diced
  1/4 bunch cilantro, chopped
  1 (4.5 ounce) can of tomato juice
  1/2 teaspoon hot pepper sauce
  1/4 teaspoon salt

Combine all ingredients in a food processor and blend until smooth. Add more salt if needed. Refrigerate for 1 hour before serving.

GRILLED BALSAMIC GLAZED QUAIL
Robert Curry, executive chef, Wine Spectator Greystone Restaurant

8 semi-boneless quail
6 ounces pure olive oil
4 garlic cloves, peeled and sliced
1 bunch thyme
10 ounces balsamic vinegar
4 fingerling potatoes
1 red onion
1 ounce sherry vinegar
1 Tbsp. extra virgin olive oil
2 ounces pure olive oil
4 black mission figs, stem removed and quartered
1 lemon, zest only
8 walnut halves, toasted and roughly chopped
4 ounces Swiss chard, washed, thick stems removed
Salt
Freshly ground black pepper

Preheat oven to 350 degrees.

In a small sauce pot reduce 4 ounces of balsamic vinegar by half, reserve.

With poultry shears remove the quail wing tips and cut the skin to open the backs. Marinate quail with sliced garlic, half bunch thyme, 2 ounces balsamic vinegar and 2 ounces pure olive oil, reserve.

Slice potatoes on a bias in to quarter-inch slices, wash in cold water and pat dry. Toss potatoes in 1 ounce pure olive oil, salt and pepper. Place potatoes on a sheet pan lined with parchment paper and roast until cooked through without color, about 20-25 minutes, reserve.

Cut the red onion into quarters from root to stem, leaving the skin on. Place onion in a small ovenproof vessel, skin side down. Add 4 ounces balsamic vinegar, 1 ounce sherry vinegar and 2 ounces pure olive oil. Season with salt and pepper. Cover with remaining thyme.
Cover with aluminum foil and bake for 30-40 minutes or until tender. When cool, remove outer skin and root, and slice into julienne and reserve.

Strain liquid and whisk in extra virgin olive oil. Dice a quarter of the roasted onions and add to vinaigrette. Adjust seasoning with salt and pepper, reserve.

Remove the garlic and thyme from the quail and season with salt and pepper. Grill quail skin side down until lightly caramelized. Turn and brush skin with reduced balsamic vinegar. Turn again and caramelize glaze on quail for 30 seconds. Remove quail from heat and rest.

In a large sauté pan heat 2 ounces olive oil, and add fingerling potatoes. Cook until golden brown on both sides; discard excess fat and season with salt and pepper. Add onions to pan and sauté for 30 seconds to warm through. Add lemon zest, walnuts, figs and sauté until warmed.

In a separate pan heat 1 ounce olive oil. Add Swiss chard and season with salt and pepper.

Divide the chard between four warm plates, add potatoes and figs, and two quail per plate.

Drizzle roasted red onion vinaigrette around the plates and serve. Serves 4.

GRILLED BEEF TENDERLOIN
WITH CANNELLINI BEANS AND ROASTED TOMATOES

1 bag frozen small onions (about 4 cups)
3 large tomatoes
2 pints of cherry tomatoes or small pear-shaped ones (Varying colors is a good idea if you can get yellow, purple and red ones.)
2 cans of cannellini beans (15 oz size)
Olive oil, spray and bottled
Garlic
Sea salt
Beef Tenderloin (2 inches in length per person or 1/3 to 1/2 pound per person)

Find a heat-proof pan 9 X 13 inches. Spray with olive oil to coat pan. Toss in the frozen onions, straight from the bag. Cut the 3 large tomatoes in half and set them inside the pan, cut side up. Arrange the rest of the tomatoes in the pan in between onions and large tomatoes. Drizzle 3 to 4 tablespoons of quality olive oil over the tomatoes and onions. Grate sea salt on top of onions and tomatoes to taste. It doesn't need a lot. Roast at 500 degrees for one hour. While that's roasting, open the cannellini beans and put in a sauce pan. Drizzle with 3 tablespoons of olive oil and put in at least 1 teaspoon of chopped garlic (jar garlic is fine). Heat and simmer for 10 minutes. Turn off.

When you want to serve dinner, heat your grill to 400 degrees or more. Spray the tenderloin on all sides with olive oil. Grill tenderloin, turning every few minutes until it's as done as you like it (15 minutes or so for medium rare). Let sit 10 minutes before you cut and serve. Reheat your tomatoes and beans while the meat sits. Serve two half-inch slices of tenderloin per person, with the tomatoes and beans served on the side. Arrange them as you see fit. The beans can be on top of the tomatoes or over to the side. If you want to expand the meal a bit, you can add a side salad or another vegetable. Serves 4

HERB MARINATED CHICKEN ON SPRING GREENS

8 boneless, skinless chicken breasts
2 cloves garlic, minced
1 Tbsp. fresh basil, chopped
1 Tbsp. fresh oregano, chopped
1 cup extra virgin olive oil
2 tsp. lemon zest

Combination of salad greens like watercress, baby spinach, radicchio,
romaine and curly endive.

Dressing Ingredients:
1/2 cup olive oil
1/3 cup fresh lemon juice
2 cups fresh tomatoes, chopped
1/2 tsp. dried tarragon or 1 Tbsp. fresh
1/2 tsp. dried thyme or 1 Tbsp. fresh

Combine Dressing Ingredients and place in a shaker container

Combine garlic, basil, oregano, 1 cup olive oil and lemon zest together and stir. Place chicken in a large baking dish and pour marinade over chicken Place in the refrigerator for several hours. Place chicken breasts on hot grill and cook until thoroughly done. Slice chicken into bite sized pieces. Place salad greens in 8 equal servings on dinner plates and place chicken slices on each plate, top
with dressing.
HUMMUS
(Chickpea Dip)

1 15-oz. can chickpeas, reserve 1/4 cup liquid
1/4 cup tahini (tahini is sesame paste and can be found in gourmet sections of
grocery stores; or, you can use peanut butter)(what a surprise!)
2 cloves garlic
1/4 cup lemon juice
1/2 tsp. cumin
1 tsp. coriander
1/4 tsp. cayenne pepper
1/4 cup green onions, chopped
Salt and fresh ground pepper to taste
1/4 cup cilantro
1/4 cup chopped green onions

In a food processor or blender, combine chickpeas, tahini, garlic, lemon juice, cumin, coriander, cayenne pepper, salt and pepper and liquid from chickpea can. Blend until smooth. Add cilantro and blend again. Top with green onions and refrigerate until ready to serve. Serve with pieces of pita bread or fresh raw vegetables.

IMITATION CRAB INFORMATION

This is about your request for imitation crabmeat.  Imitation crab is actually made from Pollock, a white-fleshed fish that is abundant in the Pacific.  It is usually
called surimi, a Japanese name, since the Japanese developed it hundreds of years ago (or so a Japanese friend tells me).  It is also a traditional ingredient in Korean cuisine.  It comes in lump form and stick form, and can be eaten straight from the package; no cooking required.  The stick form is very pretty served as is on a plate, perhaps with other fish or seafood.  The lump form can be used whole or shredded in salads and other dishes.

Basic Surimi Salad

1 lb. lump surimi, broken up if very large
4-6 scallions, sliced very thinly
3-4 stalks celery, sliced very thinly
1/2 cup (or to taste) top quality mayonnaise such as Hellmann's/Best Foods
2 sprigs thyme, leaves stripped off
Salt and freshly ground black pepper to taste

Combine all ingredients and chill for at least an hour before serving.  You can even make it a day or two in advance.

Serve on Kaiser rolls for sandwiches.  As a salad platter, serve in green pepper
halves, over a bed of mesclun mix, over a bed of thinly sliced kirbies, tomatoes
and butter head lettuce.  For Sunday brunch, serve along with bagels, lox and egg salad together with the usual trimmings.

The surimi salad alone serves 6, 12 as part of a lox and bagel brunch platter.

Korean Style Seafood Soup

1 lb. mussels
1 lb. small clams (such as littlenecks)
2 Tbsp. peanut oil
1 head (yes, whole head) garlic, cloves separated, peeled and chopped
3 leeks, halved, cleaned and sliced
1 quart water
1 5-inch piece brown seaweed (kombu in Japanese)
3  carrots, julienned
1/2 lb. extra firm tofu, diced
1/2 lb. white cabbage kimchi, cut onto 1-inch strips
1/2 lb. surimi, large lumps
Soy sauce to taste
1 Kirby, unpeeled, julienned 
1/2 bunch watercress, well washed and broken up a bit

Soak the mussels and clams overnight in cool water sprinkled with cornmeal. 
The first 3 hours, change the water every half hour and rinse out the basic well to
get rid of the grit.  Next morning (or late in the afternoon if you started in the
morning) change water again.  This step is *very important* so the bivalves disgorge their sand!  Do not skip this step!  De-beard the mussels and scrape their shells well to remove barnacles.  Discard any bivalves that have broken shells, or are open and do not close when rapped. 

Trim the leeks; use both white and green parts.  Halve lengthwise and place in cool water, changing 3-6 times, to remove the sand.  You may need to separate the sections and look for sand stuck especially ear the root end.  Slice.  Heat oil in soup pot over medium flame; stir in garlic and leeks and stir until they are soft.  Add water and kombu; simmer 10 minutes.  Add carrots and tofu; cover and simmer 20 minutes.  Remove kombu and discard.  Add kimchi and simmer 5 minutes.  Add the bivalves; cover and simmer 5 minutes.  Remove all that have open shells to a plate and reserve.  After 12-15 minutes, discard all that have not opened in the simmering broth.  Add surimi; simmer 2 minutes.  Taste and add soy sauce.  Add Kirby and simmer 1 minute.  Return bivalves, in their shells, to the pot.  Divide soup among 4 soup bowls and garnish with watercress.  Serve hot.


ITALIAN PASTA SALAD

1/2 lb. Genoa salami  cut in strips
1/2 lb. pepperoni        cut in strips or small rings
1/2 lb. provolone cheese cut in strips
1 lb rotini macaroni or whatever you like in pasta
thin onion rings, red is pretty, or Vidalia, some sweet onion
raw cauliflower florets
raw broccoli florets
raw cherry or grape tomatoes; halve or leave whole
fresh garlic, one fat clove should be enough
parmesan and Romano grated cheese
green, red, or orange pepper thin strips
Creamy Italian dressing, or even Caesar dressing, or creamy parmesan 8-12
ounces  to start.

Boil macaroni to suit your taste. Rinse and cool in cool water and let drain well.

Open salad dressing, mince the garlic, add it to the salad dressing and shake well.

Prep the vegetables. Pour macaroni in a large bowl, add vegetables, salad dressing, and about a 1/2 cup or grated cheese. Mix well. Cover and refrigerate.
Note: This recipe is very forgiving. You can add in or delete different veggies
as you wish. You may have to adjust the amount of dressing.

LAMB SOUVLAKI WITH STUFFED ZUCCHINI,
BULGUR WHEAT AND LENTIL PILAF

For the Lamb Souvlaki:
2 tablespoons chopped garlic
1 tablespoon dried Greek oregano
1 1/4 cups extra-virgin olive oil
1/4 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
8 skewers (you can use metal, bamboo or a rosemary branch)
2 yellow bell peppers, core removed and cut into 1-inch-wide strips
1 red onion, peeled and cut into eighths (once cut, separate the
layers of the onion so you have at least 24 pieces)
1 1/2 pounds lamb, cut from the leg into 24 equal cubes

First make the marinade: combine garlic, oregano, olive oil, salt and pepper in a bowl and set aside.

Thread each skewer first with a piece of pepper, then a piece of onion, followed by a piece of meat. Repeat this twice more until you have a total of three pieces of pepper, onion and lamb on the skewer. Thread remaining skewers in the same fashion.

Lay skewers in a shallow baking pan large enough to accommodate all eight skewers in one layer. Pour marinade over souvlaki, cover tightly (with lid or plastic wrap) and refrigerate overnight.

For the Bulgur Wheat and Lentil Pilaf, first make a vegetable-herb tea:

1 onion, roughly chopped into large chunks
1 bay leaf
1 bunch of mint, stems only, roughly chopped
1 sprig thyme
3 cinnamon sticks
10 cloves
1 head of garlic, halved
2 quarts water
1 tablespoon kosher salt
1 teaspoon whole peppercorns

Combine all ingredients in a stock pot and cook over medium-low heat for 25 minutes. Strain and reserve vegetable-herb tea liquid for cooking grains; discard solids.

For the Bulgur Wheat and Lentil Pilaf:

3 1/2 tablespoons olive oil
1 medium white onion, peeled and finely diced
Kosher salt, to taste
1 cup bulgur wheat (also known as cracked wheat)
1 1/2 cups vegetable-herb tea
1 tablespoon chopped parsley
1 tablespoon fresh mint, thinly sliced
1 cup French (green) lentils, cooked
1 to 2 scallions, finely sliced
Zest of 1 lemon
1 1/2 cups toasted almonds
3/4 cup golden raisins (soaked in warm water to plump)

Place 2 1/2 tablespoons of the olive oil in a saucepot over medium heat, add diced onion with a pinch of salt and cook for 15 minutes, until onion is soft and translucent. Season again with salt to taste, stir, and add bulgur wheat. Stir to thoroughly coat grains. Add 11/2 cups vegetable-herb tea, stir and cover. Reduce heat to low. Cook bulgur wheat until the liquid evaporates, about 10 minutes. Cover pot, turn off heat and let wheat stand until it blooms, about 8 minutes. Remove the lid and fluff grains to separate.

Let grains stand until cooled to room temperature, then fluff again to separate. Just before serving, sprinkle with remaining 1 tablespoon of olive oil, and fold in the parsley, mint, lentils, scallions, lemon zest, almonds and raisins.

For the Stuffed Zucchini:
3 medium zucchini
2 tablespoons extra-virgin olive oil
2 cups peeled, diced onion
2 cloves garlic, peeled and chopped
Salt and pepper to taste
1 tablespoon fresh mint, chopped
16-ounce can chicken stock, warmed

Preheat oven to 400 F.

Cut two of the zucchini straight across into three equal-sized cylinders each. Using a spoon or melon baller, hollow out the six cylinders, removing the flesh and seeds and leaving only the shell, skin intact. Discard the seeds and flesh. Peel and finely grate the third zucchini and set aside.

Add olive oil to a medium-sized saucepot and warm over medium heat. Add the onion, stir to coat, and sauté until translucent, 8 to 10 minutes. Add the garlic and sauté for 1 minute. Season to taste with salt and pepper. Add grated zucchini and cook until all the liquid is evaporated, 10 to 12 minutes. Remove from heat, cool and fold in mint.

While the filling cools, prepare the grill: Cover 1 cup of wood chips in cold water (chips are available in many different varieties; we suggest cherry wood or pecan to complement lamb). Heat a standard gas grill to medium, or light a charcoal grill, burning coal until it comes to the light ash stage. Brush or rub grill with olive oil to prevent souvlaki from sticking.

Using a spoon, stuff the hollowed-out zucchini with filling and position stuffed zucchini upright in a baking dish. Add chicken stock, enough to reach halfway up the sides of the zucchini, cover and bake in the 400 F oven until tender, 30 to 40 minutes.

When the grill has reached the proper temperature, place the soaked wood chips on top of the coal (chips will ignite and give off a flavorful smoke).

Remove the souvlaki from the refrigerator, season with salt and pepper and lay the skewers on the grill directly over the heat. Cook 5 to 8 minutes (depending on size of lamb pieces), rotating skewers to cook souvlaki evenly on all sides, until the lamb is medium-rare and the outside is lightly charred. Transfer to a serving platter, cover to keep warm until ready to serve.

To serve:

Spoon some of the bulgur wheat and lentil pilaf into the center of each dinner plate. Place one piece of stuffed zucchini beside it (you'll have two extra zucchini pieces to use as desired), and one skewer of souvlaki on top of the pilaf. Cross with a second skewer of souvlaki over the first. Serve. Makes 4 servings.
(Recipe from Jim Botsacos of Molyvos, New York City)

LARRY’S FAMOUS LATKES

A few or several carrots grated
A few zucchini, grated
A few other summer squashes, grated
2 potatoes, grated
1 onion, grated
(these amounts of veggies will make a LOT of latkes – it is okay to truncate it)

1 tsp salt
1/8 tsp pepper
1/4 tsp garlic, minced
2 tbsp besan (chickpea flour) or white, all purpose flour

2 or 3 eggs, beaten
1/3 cup matzoh meal or 6 grated soda crackers

Heat your griddle to 350 deg. F. or so, and give it a shot of extra virgin olive oil.
Spoon the latkes onto the griddle, in “cakes” of about 2 inches diameter and
1/4 inch thick. They take a few minutes – it is okay to put them close together.
They do not spread like pancakes. Check the underside of a couple of them,
And when nicely browned, turn them. We like to put a small dab of butter on
each, just after turning them. When the bottom is nicely browned, test one to
see if it is well cooked. It should not be crunchy. Serve with applesauce on the
side, for a nice topping.

Note: As an alternative, make these without potatoes, more carrots, and fewer
squash. If you are not serving meat at the meal, you could have some grated
cheddar cheese for a topping, either with or without the applesauce.

LARRY’S FAMOUS SUMMER DRINK

Into a 16-oz drinking glass pour:
 
1 part orange juice
1 part diet lemon-lime soft drink (cheap-o stuff; not 7-up)
1/4 lime, squeezed into drink then added to it
ice cubes

Stirred; not shaken. It is also nice with a jigger of vodka or gin.

LEMON CURD
Makes about 2 cups

Zest of 2 lemons, finely chopped
2 egg yolks
3 eggs
1/4 pound unsalted butter
6 oz. sugar (3/4 cup)
1/2 cup lemon juice

Combine all ingredients in a small sauce-pan and cook over low heat until thickened, stirring constantly.  Cool and refrigerate.

LEMON-HERB GRILLED CHICKEN

     5-6 boneless, skinless chicken breasts
     1 cup hot water
     3 cubes (or tsp.) chicken bouillon
     2 tsp. garlic powder
     1 Tbsp. dried Italian herbs
     1/2 Tbsp. dried basil (or dried mint)
     1 Tbsp. lemon juice
     Dash of coarsely ground black pepper

In small bowl, use a fork to break up bouillon in water and mostly dissolve.  Stir in
seasonings and lemon juice.  Transfer marinade to large Ziploc freezer bag along
with chicken.  Squish to coat all pieces and refrigerate 8 to 24 hours (24 is better). Spray grill with non-stick spray or wipe lightly with oil before grilling, then grill over Medium/Medium-High heat just until cooked through & well marked.  Do not overcook.  Leftovers taste even better reheated gently in the oven.

LENTIL SALAD

1 cup dried lentils
1 cup diced carrot
1 cup diced red onion
2 cloves garlic - minced
1 bay leaf
1/2 tsp. dried thyme
water - as needed
1/4 cup olive oil
2 Tbsp. lemon juice - preferably fresh
1/2 cup diced celery
1/4 cup chopped fresh parsley
1 tsp. salt
1/4 tsp. ground black pepper

In a saucepan combine lentils, carrots, onion, garlic, bay leaf, and thyme. Add
enough water to cover by 1 inch. Bring to boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy. Drain lentils and vegetables and remove bay leaf.  Add olive oil, lemon juice, celery, parsley, salt, and pepper. Toss to mix and serve at room temperature.

MUFFULETTA ALA COLEMAN

1 large round loaf of bread (traditionally Italian)
1/2 lb hard salami-sliced
1/2 lb sliced ham
1/2 lb smoked turkey
1/2 lb sliced cheese
1/2 cup chopped black olives
1/2 cup chopped Spanish olives with pimiento
2 plum tomatoes sliced
1/2 cup Italian dressing

Cut loaf in half horizontally. Remove inside of bread leaving a 1" ring at edge. Layer meat and cheese alternately; make 2 layers. Top with sliced tomato, chopped olives, and drizzle with dressing.  Replace top of bread and wrap tightly in plastic.  Refrigerate for several hours and remove from plastic cut into 6 pieces. Serves 6

MUSHROOMS WITH CHIPOTLES
(Hongos con Chipotles) The combination of the subtle earthiness of the mushrooms with the smoky fire of the chipotle pepper gives this dish a unique (and not so subtle) flavor.

1 lb mushrooms
1 medium onion, chopped
1-3 cloves garlic, chopped
1 canned chipotle chili
3/4 cup chicken stock or water
2 Tbsp tomato paste
1/4 tsp dried oregano, preferably Mexican
4 Tbsp olive oil
2 Tbsp butter
Salt and freshly ground pepper to taste
1 tsp lemon juice
Remove the stems from the mushrooms and combine the stems with the onion, garlic, chipotle chili, stock, tomato paste, and oregano. Process to form a smooth puree.  Heat half the oil in a skillet over moderate heat and cook the mushroom stem mixture over moderate heat, stirring frequently, for 5 minutes.  Cut the larger mushroom caps in half or quarters to make them uniform in size with the smaller mushroom caps.  Heat the remaining oil and the butter in a separate
skillet over high heat and sauté the mushroom caps until lightly browned, about 5 minutes.  Remove from the heat, stir in the sauce and lemon juice, adjust the seasoning with salt and pepper, and serve immediately.  Serves 4 to 6.

NECTARINE BRAN MUFFINS
Makes 12 muffins This recipe is from the California Tree Fruit Agreement.

1 cup all-bran cereal
½ cup orange juice
1 cup flour
¼ cup sugar
2½ teaspoons baking powder
½ teaspoon salt
1 egg
¼ cup vegetable oil
1 cup fresh California nectarines, chopped (about 1½ nectarines)

Combine cereal and orange juice; let stand several minutes for bran to absorb juice. In a separate bowl, combine flour, sugar, baking powder and salt. Stir egg and oil into bran until well mixed. Add bran mixture and chopped nectarines to dry ingredients; stir only until dry ingredients are moistened. Spoon batter into 12 greased 2½- inch muffin cups. Bake in 400-degree oven for 25 minutes or until golden brown. Remove from pan and serve hot.

NICOISE POTATO SALAD

10 red bliss potatoes cooked and cubed
1 cup mayo
1 tsp dried dill
1 tsp onion powder
1 anchovy fillet-mashed
1 cup fresh green beans-cooked lightly
1 6oz can tuna-drained
2 hard boiled eggs-diced
1 tomato seeded and chopped
1/2 cup black olives-pitted and sliced

Combine mayo, dill, onion powder, and anchovy. Mix well.  Toss with remaining
ingredients and chill. Serve on lettuce leaves if desired.

OATIES

1 1/4 cups  all-purpose flour
     1  cup  quick-cooking oats
     1  teaspoon  ground cinnamon
  1/2  teaspoon  baking soda
  1/8  teaspoon  salt
  1/2 cup  fat-free cholesterol-free egg product OR 3 egg whites
  1/2 cup  packed brown sugar
  1/4 cup  granulated sugar
  1/3 cup  unsweetened applesauce
  1/4 cup  margarine -- softened
    1 teaspoon  vanilla
     1 cup  raisins OR 1 cup  chopped dried fruit

Heat oven to 325F. Spray cookie sheet with cooking spray. Mix flour, oats, cinnamon, baking soda and salt; set aside. Beat egg product in large bowl with electric mixer on medium speed until foamy. Add sugars, applesauce, margarine and vanilla. Beat on medium speed until smooth. Add flour mixture; beat on low speed just until mixed. Stir in raisins.

Drop dough by tablespoonfuls 2 inches apart onto cookie sheet; flatten slightly. Bake 12 to 15 minutes or until light brown. Cool slightly; remove from cookie sheet to wire rack.  Yield: 36 cookies (one per serving).

ORANGE JUICE SMOOTHIES

1/2 cup orange juice
1/4 cup sugar
1/2 cup milk
1/2 cup water
1/2 teaspoon vanilla
5 or 6 ice cubes

Mix all ingredients in blender till smooth. Spike thinks this looks like Orange Julius.

PAPAYA SPRING ROLLS WITH PEANUT SAUCE

1/2 cup chunky peanut butter
1/3 cup water
2 tablespoons unseasoned rice vinegar
2 tablespoons fish sauce (such as nam pla or nuoc nam)*
2 teaspoons hot chili paste (such as sambal oelek)*

24 6-inch-diameter rice paper rounds**
24 large fresh basil leaves
48 large fresh mint leaves
1 1/2 large firm but ripe papayas, halved lengthwise then crosswise, seeded,
peeled, cut crosswise into 1/2-inch-thick strips
1 unpeeled English cucumber, cut into 1/4-inch-thick 2 1/2-inch-long strips
48 small fresh cilantro sprigs

Whisk first 5 ingredients in bowl. (Peanut sauce can be made 3 days ahead. Cover and chill. Rewhisk before serving.)

Fill large bowl with warm water. Working in batches, soak 3 rice paper rounds in water until softened, about 2 minutes. Remove rounds from water and arrange in single layer on work surface. Place 1 basil leaf in center of each round. Place 2 mint leaves atop each basil leaf. Place 2 papaya strips, then 2 cucumber strips atop mint. Arrange 2 cilantro sprigs atop cucumber. Fold 1 edge of each round over filling. Fold in ends. Roll up rice paper rounds tightly, enclosing filling. Transfer to platter. Repeat with remaining rice paper rounds. Cover with moist paper towel, then plastic wrap; chill. (Can be made 8 hours ahead. Keep chilled.) Serve rolls with peanut sauce.

*Available at Asian markets and in the Asian foods section of supermarkets.
**Thin Thai or Vietnamese wrappers made from rice flour and known as banh trang. Available at Asian markets and in the Asian foods section of some supermarkets. makes 24.

PASTA SALAD

1 lb rotini
3 large tomatoes peeled seeded and chopped
1 large cucumber peeled seeded and chopped
2 small green peppers seeded and chopped
1 can black olives drained and sliced
2 cups or 1- 15 oz can cut green beans-drained
2 cups broccoli florets cooked and drained
2 cups cauliflower florets cooked and drained
2 cups or 1-15 oz can kidney or small white beans-drained
1 cup shredded carrot
1/2 lb salami cut in 1/2" cubes
1/2 lb mozzarella cut in 1/2" cubes
1 large bottle Italian dressing

Cook pasta and drain. Add remaining ingredients and toss to mix. Refrigerate for
several hours before serving.  Makes a prodigious amount.


PINEAPPLE CASSEROLE

2-15 oz. cans pineapple tidbits, drained
1 cup sugar
1/2 cup all-purpose flour

Topping:
1 roll Ritz-type crackers, crushed
1 stick butter, melted and cooled
1/4 cup brown sugar

Mix pineapple, sugar, and flour and place in a greased casserole dish. Mix topping and spoon over pineapple.  Bake at 350 degree F for 45 minutes. Delicious hot or cold.

POACHED PEACHES IN MINT SYRUP
Serves: 4

3 cups water
1½ cups sugar
4 whole ripe peaches (about 1¼ pounds), peeled
18 mint leaves, torn
4 mint sprigs

Combine the water and sugar in a deep 2-quart saucepan. Bring to a boil, stirring occasionally. Reduce the heat to a simmer and add the peaches. Simmer 5 minutes.

Remove the peaches from the syrup to a bowl. Stir the torn mint leaves into the syrup and simmer 1 minute. Pour the hot syrup over the peaches. Cool. Refrigerate several hours.

To serve, place each peach in a small bowl. Spoon syrup over and garnish with a mint sprig.
PORTABELLA STROGANOFF

  4  cups  uncooked cholesterol-free noodles (8 ounces)
  1  tablespoon  margarine
3/4 pound  fresh portabella mushrooms -- cut into 2 x 1/2-inch strips
  1  medium  onion -- chopped (1/2 cup)
  1  clove  garlic -- finely chopped
3/4 cup  beef broth
  2  tablespoons  ketchup
1/2 cup  reduced-fat sour cream
      Freshly ground pepper
      Fresh parsley, if desired -- chopped

Cook and drain noodles as directed on package-except omit salt. While noodles are cooking, melt margarine in 12-inch nonstick skillet over medium heat. Cook mushrooms, onion and garlic in margarine, stirring occasionally, until mushrooms are brown and tender.

Stir broth and ketchup into mushroom mixture. Cook 5 minutes, stirring occasionally. Stir in sour cream. Serve over noodles. Sprinkle with pepper and parsley.  Yield: 4 servings.

RAINFOREST CAFE SAFARI SOUP

1 Tbsp olive oil
2 Tbsp vegetable oil
1 lb. Italian sausage - casing removed, lightly sautéed and drained
1 cup partly cooked pasta - any shape
4 medium garlic cloves, crushed
1/3 cup diced onions
1 cup sliced carrots
1/2 cup chopped celery
3 cup diced eggplant - skinned (unless skins are very thin and tender)
16 cups water
1 (28 oz.) can crushed tomatoes
1/3 cup mixed dried beans (Romano, kidney, fava, pinto, cranberry, etc.)
1 1/2 Tbsp. salt (to taste)
2 to 4 Tbsp sugar (to taste)
1 tsp. pepper
3/4 tsp. garlic powder
1 bay leaf
1 tsp. basil
1/4 tsp. celery seed
2 Tbsp minced fresh parsley
2 Tbsp minced fresh coriander
1/4 tsp. dry chili pepper
2 Tbsp balsamic vinegar

Lightly grease stock pot bottom to prevent beans from sticking. Sauté sausage and drain. Sauté or sweat vegetables (garlic, onions, carrots, celery, eggplant) in olive oil until softened. Add water, sausage, tomatoes, salt, sugar, pepper, garlic powder, basil, celery seed, coriander, parsley, chili pepper, balsamic vinegar. Simmer 2 to 3 hours (until beans are soft). Adjust seasonings. Add pasta a few
minutes before serving. Servings: 4

RASPBERRY STREUSEL CAKE

                        Crust
  2       cups  all-purpose flour
  2       tablespoons  sugar
  1       package  yeast
1/2      teaspoon  salt
1/3      cup  milk
1/3      cup  water
  2        tablespoons  butter or margarine -- cut up
  1       egg
                       
                        Streusel
1/2      cup  all-purpose flour
1/2      cup  packed light brown sugar
1/4      cup  flaked coconut or lightly toasted chopped nuts
  3       tablespoons  butter or margarine -- melted
1/2      teaspoon  ground cinnamon
                       
                        Topping
1/2      cup  raspberry preserves

To make crust: In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat milk, water and butter until very warm (120 to 130F); stir into dry ingredients. Stir in egg and remaining flour to make soft dough. Spread dough in greased 9-inch spring-form or square pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

To make streusel: In medium bowl, combine ingredients for streusel; blend well. Set aside.

Carefully spread preserves over batter; sprinkle with streusel. Bake at 350F for 40 to 45 minutes or until done. Place on wire rack and remove side of spring-form pan. Serve warm or cool.  Yield: 10 servings.

RHUBARB CAKE
Rabarberkaka

2 cups rhubarbs, trimmed and cut in small pieces
scant ¼ cup almonds
2 tsp sugar
1 tsp potato starch or cornstarch
2 eggs
2/3 cup sugar

2/3 cup cream
1 ¼ cups flour
1 ½ tsp baking powder
scant ¼ cup melted butter or margarine

Grease a baking pan, holding approx 6 cups and preferably with loose edges,
and cover with a layer of rhubarb pieces (all the rhubarbs should be used
here). Grind the almonds (if you haven’t bought it already ground), mix with
sugar and starch and sprinkle this over the rhubarbs.

Beat eggs and sugar until fluffy and stir in the cream. Mix flour with baking powder and sift this into the batter, alternating with the melted, cooled fat. Pour this over the rhubarbs and bake at 350F until dry and ready, 45 – 60 minutes.

Gently remove the sides of the dish but leave the cake standing on the bottom. Sift with powdered sugar and serve with lightly whipped cream.

RHUBARB COFFEE CAKE

     1 1/2 cups sugar
     1/2   cup butter or margarine
     2     cup flour
     1     cup milk
     1       egg
     1     tsp baking soda
     1     tsp vanilla extract
     1/2   tsp baking powder
     1/2   tsp nutmeg ground
     1/2   tsp cloves ground
     1/2   tsp cinnamon ground
     2     cups rhubarb diced
     1/3   cup sugar
     1/4   cup walnuts chopped or pecans
     1/2   tsp cinnamon ground
             whipped cream (optional)

Preheat oven to 350 degree F.  Grease and flour a 13 x 9 x 2 inch baking pan.  In a large mixer bowl at low speed, beat 1 1/2 cups sugar and butter or margarine until fluffy.  Add flour, milk, egg, baking soda, vanilla, baking powder, nutmeg, cloves and 1/2 teaspoon cinnamon.  Beat until well blended. Stir in rhubarb just until blended.  Spread in pan.  In a small bowl, mix 1/3 cup sugar, nuts and 1/2 teaspoon cinnamon. Sprinkle over batter.  Bake for 45 minutes or until top springs back when lightly touched.  Serve warm or at room temperature with whipped cream.  Makes 12 servings.

ROASTED PEPPER AND AVOCADO SALAD
This is an adaptation of a classic cumin-scented Moroccan grilled pepper salad that is spooned over slices of ripe avocado.

3 large red bell peppers
3 ripe avocados
2 tablespoons fresh lemon juice, divided
2 tablespoons extra-virgin olive oil 1 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
2 green onions, white parts only, sliced

Place bell peppers over high heat on gas or electric burner, or on grill. Cook, turning with tongs occasionally, until skin is completely blackened. Place peppers in heavy plastic bag; close bag and let stand 15 minutes or until cool enough to handle. Peel blackened skin under running water. Slit peppers; remove veins and seeds. Cut into strips; place in colander to drain.

Peel avocados; cut into thin slices. Arrange on serving platter or individual salad plates. Sprinkle with a bit of the lemon juice to avoid discoloration.

In medium bowl, toss together bell peppers, remaining lemon juice, oil, cumin, salt and pepper. Spoon over avocado slices; sprinkle with green onions.

ROASTED POTATOES WITH PARMESAN AND MOZZARELLA

8 small potatoes washed and thinly sliced
1/2 cup olive oil
1/2 cup fresh parsley, chopped
4 cloves garlic, minced
Salt and pepper to taste
1 cup grated Parmesan cheese
1 cup grated Mozzarella cheese

Place potatoes in a large bowl. Combine olive oil, parsley, garlic and salt and pepper together and mix well. Pour over potatoes and toss. Place 1/2 potatoes in a greased baking dish and top with 1/2 cup of each cheese, follow with the rest of the potatoes and the rest of the cheese. Bake for 45 - 50 minutes or until potatoes are tender.
SAUCE INFORMATION
Getting Saucy!
by Mark R. Vogel, Epicure1@optonline.net

Sauce making is a cornerstone to successful cooking. A sauce can either make or break your dish. Ages ago, when food preservation techniques were in their infancy, sauces were used to mask the foul taste of spoiled food. This is because the sauce is the first taste sensation your mouth experiences prior to masticating the main item. And even then, the flavor of the sauce is intermingled with the food. Nowadays sauces are used primarily for flavor, moisture, texture and color.

Sauce making is a broad topic, deeply entrenched in French culinary history. Marie-Antoine Careme (1784-1833), a practical demigod of classic French cuisine, was the first to systematize the "mother sauces" and their derivatives. Mother sauces, otherwise known as the grand sauces, include demi-glace, (a reduced brown sauce), veloute, (a roux thickened white stock), béchamel, (a roux thickened milk sauce), tomato, and hollandaise, (a decadently rich butter and egg yolk sauce). From these fundamental sauces, countless secondary sauces are then made, such as bordelaise, sauce supreme, béarnaise, and Mornay to name a few. The advent of nouvelle cuisine sparked a movement away from rich, heavy, roux-thickened, time consuming sauces to lighter and simpler creations.

Competent sauce making requires significant dexterity in two key areas. The first is the acquisition of the requisite culinary skills. The second is the expertise in knowing suitable sauce/food pairings; much like marrying a food with a wine. Preparing sauces and properly uniting them with the appropriate foods are yardsticks by which chefs are judged.

In regard to matching sauces with food, there are some general guidelines. When a cooking technique produces drippings, (as in a roast), or a fond, (the caramelized residue on the bottom of a sauté pan), they should be employed to make a sauce. Countless pan sauces and gravies begin this way. Likewise, if a liquid is employed to cook the food, as in a braise, or a court bouillon for poaching fish, some or all of the liquid can be incorporated into a sauce.

However, sauces are also made independently of the food. Here the flavor profile of the sauce and the target food is even more critical. This includes secondary seasoning elements in both, particularly herbs. For example, a lemon and tarragon infused cream sauce would probably taste better on salmon than a porterhouse. One should also consider the flavor intensity of the sauce as well as the food. A sauce should not overwhelm the food and vice versa. Much like wine, a light and subtle sauce would not accompany a hearty roast, nor would a strong and overpowering sauce be mingled with a delicate piece of fish. Your own palate, experience, common sense and erudition will all expand your knowledge of prudent flavor pairings.

I cannot stress enough the role that stock plays in producing sauce. Stocks form the basis of innumerable sauces. Generally speaking, chicken stock is used with fowl, fish stock with seafood, and veal stock for red meat sauces. Vegetable stocks are also vital and are a delicious alternative for calorie counters and vegetarians seeking alternatives to meat based stocks.

Other fluids such as water, wine, cream, citrus juices or oil can also be the basis of a sauce. Hot pepper sauces can be made from simmering peppers and spices in water and vinegar and then pureeing them in a blender. One may forgo the stock and utilize only wine to deglaze a pan and produce a sauce. Alfredo sauce is made from cream, butter, and cheese. Citrus juices can be substituted for vinegar to make a brightly flavored and refreshing vinaigrette. And where would pesto be without the olive oil? Sauces can even be created from cooked vegetables, (tomato being the archetypal example), or vegetable purees.

Other concerns include how the sauce is to be presented and the appropriate quantity. Items with a crispy exterior, such as a breaded and pan-fried chicken breast, are often placed on top of a pool of the sauce to prevent the top from becoming soggy. Other sauces are drizzled on the food, around it, (often for aesthetic purposes), or purposely "on the side" as in dipping sauces.

And that brings us to the amount. Hmmmmm. I'm going to restrain my carnal passions and tell you the "correct" answer: The food should not be swimming in the sauce. Excessive sauce is considered a culinary faux pas. But between you and me, use as much sauce as you like.

We've barely scratched the surface of the world of sauce. Take the time to learn more sauces and sauce making techniques and you will add to your culinary repertoire immeasurably.

SAUTÉED ALASKAN HALIBUT
Robert Curry, executive chef, Wine Spectator Greystone Restaurant

4 6-ounce portions Alaskan Halibut
1/3 pound cranberry beans, fresh
1/3 pound chickpeas, fresh*
1 carrot, peeled
1 onion, peeled
2 bay leaves
1 bunch thyme
1 head garlic, halved
1 Tbsp. whole black peppercorns
1/3 pound haricots verts
1/3 pound yellow wax beans
1 pint cherry tomatoes, halved
6 bunches basil
4 ounces pure olive oil
1/4 pound applewood smoked bacon
1 Tbsp. lime juice
1 ounce pure olive oil, to sauté halibut
2 ounces butter, to baste halibut
Salt
Freshly ground whole black pepper

Shell the cranberry beans and chickpeas. Place the cranberry beans in a small sauce pot. In a separate small sauce pot place the chickpeas. Cut the carrot and onion in half; add half of each to the two pots of beans. Divide the bay leaves, thyme, garlic and peppercorns in half. Wrap the two halves of ingredients separately in cheese cloth and secure with butchers twine. Place one sachet in each of the pots. Cover the cranberry beans and chickpeas with water. Bring to a boil and turn down to a simmer. Season with salt and simmer 15 to 20 minutes before the beans are done, and continue cooking until tender. Cool and reserve.

Clean the haricots verts and wax beans. Cook separately in salted boiling water until tender. Refresh in ice water. Drain water and cut into 2-inch pieces, reserve.

Pick the basil leaves and discard stems. Cook basil in salted boiling water until it purees when rubbed between thumb and first finger, about 6 minutes. Refresh in ice water. Drain water and place basil in a blender. Add 4 ounces pure olive oil, season with salt and blend until smooth, reserve.

Cut bacon into rectangular pieces. Render bacon over medium-low heat
until slightly crisp, drain on paper towel and reserve.

Preheat oven to 450 degrees. Heat a pan over high heat. Season the halibut with salt and pepper. Add the pure olive oil to the pan and add the fish. Cook the fish on the burner until it starts to get golden then place it in the oven.

In a pot heat the haricots verts, wax beans, cranberry beans and chickpeas in enough cooking liquid from the shell beans to cover all the ingredients. Add the bacon, tomatoes, basil puree, lime juice. Season with salt and pepper.

Divide on four large warm bowls with plenty of the basil jus. Remove the halibut from the oven and baste with butter. Place the halibut on beans and serve. Serves 4.
Note: *If fresh chickpeas aren't available, double up on the cranberry beans.

SHORTBREAD SPICY COOKIES
Makes: 3 dozen This recipe makes a noncrumby dough that's pale enough to see the flecks of cinnamon, and it re-rolls easily, holding the shape of even the most faceted cookie cutter. Adapted from "Gingerbread: 99 Delicious Recipes From Sweet to Savory," by Linda Merinoff (Simon & Schuster, 1989.)

2 to 2½ cups flour, plus additional for the work surface
¼ cup rice flour (may substitute cornstarch)
2 sticks (8 ounces) unsalted butter, at room temperature
¼ cup packed brown sugar
¼ cup superfine sugar
1 large egg
1 tablespoon milk
1 teaspoon ground ginger
1 teaspoon ground cinnamon

Preheat the oven to 325 degrees. Mix together both flours and set aside.

Using an electric mixer on medium speed, beat the butter until light and fluffy. Add the brown and superfine sugars, egg, milk, ginger and cinnamon and mix until combined. Reduce the speed to low and beat in the flour mixture until the dough pulls away from the sides of the bowl.

Turn the dough out onto a lightly floured surface and knead a few times, just until smooth. (Dough should not be sticky; if it is, keep adding a bit more regular flour.) Pat out or use a rolling pin to make the dough ¼-inch thick. At this point, you can use cookie cutters or a knife to cut the dough into shapes or rectangles 3 to 4 inches long and 1 inch wide. If you use cutters, be sure to re-dip the sharp edges in flour before each use, to ensure easy release.

Using a spatula, transfer the cookies to a nonstick baking sheet; they do not spread while baking, so you can place them pretty close together. Bake for 30 minutes or just until the edges of each cookie are pale brown. Transfer the cookies to a wire rack. Cool completely.

Note: A thinner roll of dough will yield more cookies; the thinner cookies will take less time to bake.

SOUR CREAM NOODLE BAKE

1 8-ounce package medium egg noodles
2 tablespoons butter or margarine
1 1/2 pound ground beef chuck
1 8-ounce can tomato sauce
1 teaspoon salt
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1 cup cottage cheese
1 cup commercial sour cream
1/2 cup chopped green onions
3/4 cup coarsely shredded Cheddar cheese

Cook noodles according to package directions; rinse and drain. Melt butter in skillet over moderate heat (about 250 F.); add meat and cook and stir until it loses its pink color. Add tomato sauce, salt, garlic salt and pepper; cover and simmer over low heat (about 200 F.) 5 minutes. Heat oven to 350 F. Combine noodles, cottage cheese, sour cream and onions; spoon half the mixture into the bottom of a 2-1/2 quart casserole. Cover with half the meat mixture. Repeat layers once again. Sprinkle shredded cheese over top. Bake 25 to 30 minutes,
until mixture is thoroughly heated and cheese is melted. Servings 6-8

SPICED APRICOT, PEACH OR NECTARINE CHUTNEY

2 pounds fresh apricots, peaches or nectarines
1 small orange
1 piece fresh ginger, 2 inches long, peeled and minced
10 cloves garlic, minced
1 cup golden raisins
1 cup apple cider vinegar
½ cup firmly packed light brown sugar
½ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon cinnamon

Peel and pit fruit. Coarsely chop in food processor. Put in large saucepot.

With a zester, remove zest from orange and add to pot. Discard the white pith and chop the orange, removing seeds. Add to pot. Ginger and garlic may be minced together in food processor. Add to pot along with all other ingredients.

Bring to boil, then reduce heat to simmer and partially cover. Simmer until liquid evaporates and chutney has thickened, about 45 to 50 minutes, stirring frequently to prevent scorching.

Pack into sterilized jars and process in hot-water bath for 10 minutes. This also will keep refrigerated for up to four weeks.

SPICED POACHED PEAR WITH DATE
AND ALMOND SPOON SWEET
(Note: Some preparation needs to be done 1 day ahead)

2 cups Moschofilero wine (see note)
1 1/2 cups Samos wine (see note)
1/2 cup sugar
1/2 cup honey
1 teaspoon cloves
1 teaspoon allspice
1 stick cinnamon
2 bay leaves
6 pears, Bartlett or Bosc, peeled, halved and cored
1/4 cup Greek yogurt (made from cow's milk, available at many fine
food stores), optional garnish

Combine all ingredients except the pears in a large saucepan and simmer over medium heat for 5 minutes. Add pears to pan and poach for 8 minutes, until tender. Place saucepan into an ice bath to cool quickly. Cover and refrigerate overnight.

Note: Moschofilero is a dry white wine from Greece. If you cannot find Moschofilero, any dry white wine will do. Samos is a sweet Greek wine (use another Muscat dessert wine if you cannot find Samos).
(Recipe from Jim Botsacos of Molyvos, New York City)

For the Date and Almond Spoon Sweet:

3/4 cup almonds, shelled (with skin)
2/3 cup sugar
1/2 vanilla bean, split and scraped
3/4 cup water
1/2 cup dates, pitted, whole (10 dates)

Rinse the almonds in cold water and place them in a medium-sized stainless steel pot. Add 6 tablespoons sugar, the vanilla bean and 1/2 cup water. Bring water to a boil, skim the impurities, and lower to a simmer. Cook for 30 to 40 minutes until mixture is a thick syrupy consistency. Skim any impurities that may form at the top, keep warm over low heat.

In a clean medium-sized stainless steel pot, combine the dates, 3 tablespoons sugar, and 1/4 cup water. Bring to a boil, then lower to simmer for 5 to 10 minutes.

Fold the dates with their syrup into the almond mixture. Simmer for 1 to 2 minutes, remove from heat to cool.

To serve:
Place 2 pear halves on each dessert plate; top with 1 tablespoon of Date and Almond Spoon Sweet, and 1 tablespoon of yogurt, if desired. Serves 4-6

STRAWBERRY MELON FIZZ

2 cups sugar
1 cup water
5 fresh mint sprigs
1 quart fresh strawberries -- halved
2 cups cubed honeydew
1 3/4 cups cubed cantaloupe
Ginger ale or sparkling white grape juice

In a saucepan, combine the sugar, water and mint; bring to a boil. Boil and stir until a candy thermometer reads 240 (soft ball stage). Remove from the heat; allow to cool. Discard mint. Combine the strawberries and melon. Just before serving, fill tall glasses with fruit and drizzle with 1 tablespoon syrup. Add ginger ale to each.

STRAWBERRY TURNOVERS

  8   frozen phyllo sheets -- thawed
1/4  cup  butter or margarine -- melted
  6   tablespoons  all-fruit strawberry spread -- or other flavor
  1   egg
  1   teaspoon  cold water

Preheat oven to 400 degrees F. Lightly brush each phyllo sheet with butter; stack. Cut through all sheets to form six (5-inch) squares.  Place 1 tablespoon fruit spread mixture in center of each pile of eight phyllo squares; brush edges of phyllo with butter. Fold edges over to form triangle; gently press edges together to seal. Place on ungreased cookie sheet. Beat together egg and water; brush over phyllo triangles. Bake 10 minutes or until golden brown. Cool on wire rack. Serve warm or at room temperature.

SWEET AND SAVORY TUNA SANDWICHES

6 Kaiser rolls
2-6 1/2 oz cans tuna
6 slices cheese any type

to taste:
chopped black olives
sliced sweet and sour peppers
Spanish olives with pimiento
sliced tomato
Italian dressing

Split rolls and hollow out to within 1/2" of edges.  Drain tuna and flake. Place one
slice of cheese on bottom half of each roll. Top with tuna, olives, peppers, tomato
and drizzle with dressing. Place tops on and wrap each tightly in plastic wrap.
Refrigerate for 1 hr but not more than 12 (rolls will get soggy).  Unwrap and let
stand at room temperature for 1/2 hour before serving. Makes 6 sandwiches

TAPAS - SPICY PORK SKEWERS
(Pinchos Morunos) Tapas (bite-sized appetizers) is one of Spain's most cherished culinary traditions. This recipe is courtesy of Executive Chef Jose Salgado.

1  pork tenderloin (about 1 pound)
2  tablespoons sweet paprika
1  teaspoon ground cumin
1  teaspoon cayenne, to taste
 salt and pepper, to taste
6-8  tablespoons olive oil

Cut pork tenderloin into 1-inch cubes.   In a bowl, combine paprika, cumin, cayenne, salt and pepper and olive oil.   Marinade pork for a minimum of 4 hours to overnight.  

Preheat oven to 350 degrees F.  or preheat grill to medium high.   Thread pork cubes onto small wooden skewers.   Bake for 10 to 15 minutes in oven.

Alternatively grill over medium heat, about 10 minutes.   While cooking turn once and baste with marinate until well browned.  2 servings - 4 tapas (4 g carbs)

TOASTED PEACH ALMOND DESSERT

8 peaches, pitted and sliced
1/4 cup lemon juice
2/3 cup brown sugar
2/3 cup flour
1/4 cup butter, melted
2 tsp. cinnamon
1/2 cup almonds sliced

Combine peaches, lemon juice and 1/3 cup of the brown sugar together and mix well. Place in a large baking dish. Combine flour, butter, 1/3 cup brown sugar and cinnamon together to form a crumb mixture. Sprinkle over peaches and top with almonds. Bake at 350 degrees for 40 minutes.



TOSTADAS TAPATIAS
(Guadalajara-Style Tostadas)

3 chorizo sausages*
2 cups refried beans, canned or recipe below
24 4-inch corn tortillas, or 12 4-inch corn tortillas, fried crisp, or a small handful of
prepared corn chips per person
2 cups shredded lettuce
Red wine vinegar to taste
Olive oil to taste
Salt and freshly ground pepper to taste
1 onion, finely chopped
1-2 ripe avocados, peeled, pitted, and chopped
1-2 tomatoes, chopped

* Available in most American supermarkets and at Hispanic specialty shops

Remove the casing from the chorizo and brown the meat in a skillet over moderate heat, breaking the meat into small pieces as it cooks. Heat the refried beans.  Divide the fried tortillas or corn chips between 4 to 6 individual serving plates and top with the beans followed by the chorizo.  Toss the lettuce with vinegar, oil, salt, and pepper, and place on top of the chorizo.  Garnish with onion, avocados, and tomatoes.  Serves 4 to 6.

Refried Beans

2 Tbsp bacon drippings or vegetable oil
1 - 2 cloves garlic, finely chopped
1/4 tsp ground cumin
3 cups cooked and drained pinto beans
Salt and freshly ground pepper to taste
Grated Monterey jack or Cheddar cheese

Heat the fat in a skillet over moderate heat and sauté the garlic and cumin for 2 to 3 minutes.  Add the beans and mash with a potato masher or fork until thoroughly mashed.  Season with salt and pepper and simmer uncovered for 5 to 10 minutes.  Serve topped with grated cheese.  Serves 4 to 6.

TRIFLE

1 large Sara Lee’s pound cake -- thawed and sliced
2 large instant vanilla pudding mix
9 bananas , peeled and sliced
2 packages frozen strawberries -- (12 oz.) thawed
3 medium containers Cool Whip -- or 1 1/2 large
1 package slivered almonds -- toasted

Prepare pudding as directed on box. Divide ingredients in three equal parts, except almonds. Layer cake, pudding, bananas, strawberries and Cool Whip in a large trifle or glass bowl. Top with almonds. Cover and keep refrigerated.
This recipe can be halved.

VEAL MOUTARDE

1/2 pound veal scallopini, cut 1/4-inch thick
Season-all seasoning (or salt and pepper), to taste
Flour, for dusting
3 tablespoons vegetable oil
1 cup chopped green onions
1/2 cup white wine
1-2 tablespoons Dijon mustard
1/3 cup cream

If desired, pound veal scallops lightly to thickness of 1/8-inch. Season both sides with Season-all. Place flour on large plate or pie plate and dredge scallops in flour. Shake off excess.

Heat large skillet, add about 11/2 tablespoons oil and heat. Add green onions to pan; stir briefly and move to side of pan. Add veal scallops to pan (in batches if necessary, so pan is not crowded), and brown on first side, about 11/2-2 minutes. If cooking in batches, remove veal to warm plate and cover loosely with foil to keep warm. Add more oil to pan, heat and repeat with remaining scallops.)

Turn veal over, add wine and mustard and stir to combine. Cook veal until lightly browned on second side, about 1-2 minutes more; remove to warm platter. Continue to cook white wine/mustard mixture until liquid is reduced by two-thirds. Add cream and cook, stirring and scraping any cooking residues, until sauce has reduced to desired consistency. Spoon sauce over veal and serve at once. Makes 2 servings. Source: La Scala







 

 

 

 

 

 

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