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

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Recipes from Spike & Jamie

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Contents Disk 474

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).


AIR FRESHENER
ALMOND RICE PUDDING
APPLE AND CIDER BRAN MUFFINS
APPLE SLAW
ASPARAGUS WITH ORANGE SAUCE
BARBECUED CHICKEN
BASIC SOUP
BLACK BEAN QUESADILLAS
BROCCOLI LASAGNA
BUTTERY PAN ROLLS
CAJUN CORN CHOWDER
CANDY-LIKE APPLE BREAD
CARIBBEAN SWEET POTATOES
CEVICHE
CHICKEN CHEESE PIE
CHICKEN IN GREEN SAUCE
CHICKEN NICOISE
CHICKEN PIBIL
CHOCOLATE-BANANA DESSERTS
CHOCOLATE MINT DREAMS
CHOLENT
COOL LEMON BARS
DEVILED EGGS
DRUMSTICK CAKE
ESSENCE
FAKE STEAK
FIVE-SPICE PORK STIR-FRY WITH SOBA NOODLES
FLANK STEAK WITH MARINADE
FRENCH POTATO SALAD
FRIED HOT PEPPERS AND TOMATOES WITH EGGS
FRIED RICE
FRUIT-STUFFED TROUT
FYRIS APPLE CAKE
GINGER SCONES
HOME RUN PIE
HOT OVEN SPAM SANDWICH
INDIVIDUAL CHOCOLATE ESPRESSO SOUFFLÉS
JERK PORK TENDERLOIN
LEMON CHICKEN
LEMON OIL DRIZZLE
LIME ZUCCHINI MARMALADE
LOBSTER SALAD
MARINATED STRAWBERRIES AND MANGO
MEXICAN CASSEROLE
OLD BAY PARTY DIP
OLIVE OIL BREAKFAST CAKE
PLAIN MACAROONS
PLUM UPSIDE-DOWN CAKE
POTATO PANCAKES
PRIMO PASTA PRIMAVERA
RED CURRY CHICKEN SALAD
SHAKE N BAKE SHRIMP etc
SKILLET SURPRISE
SMOKED HAM AND CHEESE SPREAD
SNAZZY CHICKEN
SPANISH-SPICED STEAKS
STRAWBERRIES ROMANOFF
STRAWBERRY CREPES
STRAWBERRY TARRAGON JAM
STUFFED CLAMS
SWEDISH MEATBALLS
SWEET PUMPKIN DIP
SWEET VERMICELLI
THAI NOODLE SALAD
TOMATO FLORENTINE SOUP
UPSIDE DOWN CAKE IN ELECTRIC FRY PAN
YUCATAN LIME SOUP RECIPE
ZUCCHINI APPLE CHUTNEY
ZUCCHINI COBBLER


AIR FRESHENER

Combine 1 Tbsp vinegar, 1 tsp. baking soda, and 2 cups of water in a spray bottle. You may also, if you like, add 5-10 drops of your favorite essential oil. After it stops fizzing, put on the lid and shake well. Spray it as an air freshener.


ALMOND RICE PUDDING
(Arroz Almendrado)

1 cup water
1/2 cup long-grain rice, rinsed
A 3-inch piece of orange rind
A pinch of salt
4 cups milk
1 cup sugar
1/4 cup ground blanched almonds
2 egg yolks, well beaten
Ground cinnamon for garnish

Combine the water, rice, orange rind, and salt in a saucepan and bring to a boil over high heat. Reduce the heat and simmer covered for 15 minutes. Discard the orange rind and add the milk, sugar, and almonds. Cook uncovered over low heat until the milk has been absorbed, 20 to 30 minutes. Stir in the egg yolks and cook for 2 to 3 minutes. Transfer to a serving dish or individual bowls or cups. Serve warm, chilled, or at room temperature, garnished with a sprinkle
of cinnamon. Serves 4 to 6.

APPLE AND CIDER BRAN MUFFINS

1 egg
1/2 cup brown sugar
1/2 cup oil
1/4 cup molasses
3/4 cup sweet cider
2 medium apples -- chopped
1 1/2 cups flour
3/4 cup bran
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 cup walnuts -- chopped
1 cup raisins

Combine the egg, sugar, oil, and molasses. Add the cider and the chopped apple. (If you have a food processor, simply drop the apple pieces into the bowl and give it a whirl.) Sift the dry ingredients into a bowl. Stir in the nuts and raisins. Then add the apple mixture and stir until the flour is just moistened. Spoon batter into 24 buttered and floured muffin cups, and bake at 400 F for 15-20 minutes. Turn out of the pan on a rack and leave until cool enough to hold in your hand.

APPLE SLAW

2 - apples (thinly sliced)
2 tsp - lemon juice
3 cups - cabbage (shredded)
1 - celery stalk (chopped)
1 - carrot (grated)
1 - onion (thinly sliced)
1/2 cup - sour cream
1/4 cup - mayonnaise
3/4 tsp - celery salt

Sprinkle sliced apples with lemon juice. Mix with cabbage, celery, carrot, and onion. Combine sour cream, mayonnaise and celery salt. Toss with apple mixture and serve. Lemon juice keeps apples from discoloring.

ASPARAGUS WITH ORANGE SAUCE

2 pounds fresh asparagus, trimmed
1/3 cup orange juice
1 Tbsp. grated orange zest
1/4 cup butter
1/4 tsp. salt

Blanch asparagus by placing in a saucepan and covering asparagus with water. Cook until crisp-tender. Drain off water. Combine orange juice, orange zest, butter and salt in saucepan and heat until thickened. Pour over asparagus and serve. You will love the tart citrus accent to the rich asparagus flavor in this recipe. Please don't overcook the asparagus.

BTW: Is your raw asparagus droopy? Have the stalks lost their snap? Well, don't panic, just put the raw asparagus in a pot of very cold water and let them soak for an hour or so. The snap will quickly return. If only it was that easy
for us humans.

BARBECUED CHICKEN, HONEY MUSTARD AND RED ONION

2 tablespoons vegetable oil
1/2 red onion, chopped
1/4 cup apple cider vinegar
1/4 cup brown sugar, a couple of handfuls
1 cup chicken stock
1/2 cup prepared honey mustard (recommended: Honey Cup brand)
1/2 teaspoon allspice, eyeball it
1/2 teaspoon curry powder, eyeball it
4 pieces boneless, skinless chicken breast
4 boneless, skinless chicken thighs
Vegetable oil, for drizzling
Salt and freshly ground black pepper

Preheat grill pan or griddle over medium high heat.

Pour 2 tablespoons vegetable oil into a small saucepan over moderate heat. Add red onions and sauté 3 to 5 minutes. Add vinegar and reduce by half, 1 to 2 minutes. Add brown sugar and cook 1 minute to incorporate.

Whisk in broth and honey mustard, allspice and curry. Bring sauce to a bubble and reduce heat to lowest setting.

Coat chicken with a drizzle of oil and salt and pepper, to your taste. Place chicken on hot grill and cook 4 or 5 minutes, then turn. Baste chicken liberally with sauce and cook another 5 minutes. Turn once again and baste. Cook 2 or 3 minutes more to cook through and transfer chicken to a platter and serve.

BASIC SOUP
Serving: Yields: 25 cups

5 medium carrots, cut into 1-inch slices
3 medium celery stalks, sliced
3 large onions, chopped
1 large garlic clove, minced
1 can (28 oz.) tomatoes in juice
1/2 medium cauliflower, cut into bite-size pieces
12 ounces green beans, each cut into thirds
3 medium zucchini (6 oz. each), cut into 1-inch slices
2 packages (5 oz. each) baby spinach leaves
1/2 cup chopped fresh parsley
2 chicken-flavor bouillon cubes or envelopes
1 teaspoon salt
1/2 teaspoon freshly ground pepper

Coat an 8-quart saucepot with nonstick cooking spray. Over medium-high heat, add carrots, celery, onions, and garlic. Cook, stirring occasionally, 5 minutes.

Stir in tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cauliflower, remaining ingredients, and 12 cups water. Heat to boiling over high heat, stirring occasionally.

Reduce heat to low; cover and simmer, stirring occasionally, 15 minutes or until vegetables become tender. Add more salt and pepper if desired.

To retain freshness and nutrients: Keep a 2-day supply of Basic Soup in the refrigerator. Pack remaining soup in 3-cup portions in airtight containers, leaving some head space to allow for expansion. (If you expect to heat soup in microwave, use a microwave-safe container.) Freeze.

To reheat frozen soup: Microwave: Loosen lid on container. Heat on High (100 percent power) 8 to 12 minutes until bubbling, stirring twice. Top-of-stove: Place container under running cold water to loosen frozen soup from sides. Heat frozen soup in covered saucepan over very low heat about 3 minutes until soup begins to thaw. Increase heat to medium; heat about 15 minutes longer until heated
through, stirring occasionally.

Note: If using frozen soup to prepare Super Soup, add ingredients during the last 5 minutes of heating. For microwave heating, use a container large enough to hold add-ins.

Note: *When you eat your soup, you can add cooked noodles, rice, chicken, sausage etc.

BLACK BEAN QUESADILLAS

1 Tbsp. olive oil
1 small sweet onion, chopped
2 cloves garlic, minced
1/2 tsp. ground cumin
2/3 cup salsa
1 15-oz. can black beans
1/4 cup fresh cilantro, chopped
2 Tbsp. fresh lime juice
6 oz. crumbled Feta cheese
8 - 10 flour tortillas
Sour cream and salsa
Sliced jalapeno peppers.

Heat oil in a skillet and sauté onion and garlic. Add cumin, salsa and black beans, cook for several minutes and remove from heat. Stir in cilantro, lime juice and Feta cheese. Spread mixture evenly over half of the tortillas and place
another tortilla over the mixture on each tortilla. If you want, you can return the quesadillas to the pan for a few minutes, turning once to lightly brown the
outside of the tortillas. Cut into 4 equal pieces and top with sour cream, additional salsa and jalapeno peppers.

BROCCOLI LASAGNA

2 bunches broccoli, trimmed and cut up (about 8 cups)
12 dried lasagna noodles
1 15-ounce carton ricotta cheese
1/4 cup grated Parmesan cheese
1 slightly beaten egg
2 tablespoons snipped fresh parsley
1 12-ounce jar roasted red sweet peppers, drained
1/4 cup butter
1/4 cup all-purpose flour
2 cloves garlic, minced
3 cups milk
1/2 teaspoon salt
1/2 teaspoon dried basil, crushed
1/4 teaspoon pepper
Nonstick cooking spray
2 cups shredded Monterey Jack cheese (8 oz.)
3 tablespoons grated Parmesan cheese

Preheat oven to 425 degree F. Place a steamer basket in a 4-quart Dutch oven. Add water just below the bottom of the steamer basket; bring to boiling. Add broccoli. Cover and reduce heat. Steam for 4 to 5 minutes or until crisp-tender.

Meanwhile, cook lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain well. In a small bowl stir together ricotta cheese, the 1/4 cup Parmesan cheese, egg, and parsley; set aside

In a blender container or food processor bowl, blend or puree the roasted red peppers until almost smooth; set aside. In a large skillet, melt butter. Stir in flour and garlic. Cook and stir 1 minute. Gradually add milk and pureed peppers. Cook and stir until thickened and bubbly. Stir in salt, basil, and pepper.

Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray. Spread 3/4 cup of the sauce in dish. Arrange 3 lasagna noodles over sauce. Carefully spread 1/3 of the ricotta mixture over noodles. Top with 1/3 of the broccoli and sprinkle with 1/2 cup of the Monterey jack cheese. Repeat layers 2 more times beginning with sauce. Top with remaining noodles and sauce.

Bake, covered, 20 minutes. Uncover and sprinkle with remaining 1/2 cup Monterey Jack cheese and the 3 tablespoons Parmesan cheese. Bake 10 minutes or until heated through. Let stand 10 minutes. Makes 10 servings.

BUTTERY PAN ROLLS

2 tbsp. yeast
1/4 cup honey (1)
4 ½ cups flour
10 tbsp. butter or margarine - melted
1 cup warm milk
½ cup warm water
1/4 cup honey (2)
1 tsp. salt
1 egg

In large bowl, dissolve yeast into water and honey. Let stand until bubbly (15
minutes). Stir together 2 cups of flour, honey, salt, yeast mixture, milk, and
6 T. of the butter or margarine. Blend 3 to 5 minutes. Gradually add remaining
2-1/2 cups flour. Cover. Let rise in a warm place until doubled (45 min.). Pour
remaining butter or margarine into a 9 x 13 inch baking pan and coat bottom. Drop batter by spoonfuls into pan and turn each one to coat with butter or margarine. Let rise for 30 minutes. Bake at 425 degrees Fahrenheit for 12 - 17 minutes, or until golden brown.

CAJUN CORN CHOWDER

6 slices of bacon
1 large onion chopped
1Tbl flour
4 cans of creamed corn. (you can also mix half creamed corn with kernel corn or you can use an equivalent of fresh corn removed from the cob. It would take about 8 cups of corn kernels).
One half cup of chicken broth
2 cups of milk (2% or skim work fine too)
Tabasco to taste
Cracked pepper

Cook bacon in a heavy bottomed soup pan. When it's nicely browned and crispy remove it and set it on paper towels to drain and cool off.

When it's cool you'll want to chop it into pieces. While the bacon is cooling start your soup. Don't pour off the fat from the bacon. Put in your chopped onion and let it get soft on medium-high heat. This will take just a few minutes. 5 min. max. Then add the flour. Stir it around just until it mixes well with the onion. This is your thickener for the soup. Add the milk and the chicken broth as well as your corn. Stir it about until it's fully mixed. Cook until bubbly and just let the flavors meld. 15 minutes ought to do it. Stir periodically so it doesn't stick to the bottom of the pan. If you're using fresh corn check it to make sure the corn is cooked. If not cook a little longer. You don't need to worry about this with the canned corn.

The last few minutes of heating add the bacon bits you cut up. Also add the Tabasco and the cracked pepper. I put in just enough to get the flavor going. You can always let your guests add more at the table if they like serious heat in their food.

For variations you can add more milk if you like a soup instead of a thicker chowder and you can blend either version in your blender or food processor if you want it smooth (before the bacon is added).

Serve for lunch with sandwiches or a salad. Serve as a first course or soup course with dinner.

CANDY-LIKE APPLE BREAD

1 cup butter -- softened
2 cups sugar
4 whole eggs -- beaten
4 cups all-purpose flour
1 teaspoon salt
2 teaspoons vanilla
2 teaspoons baking soda
1/4 cup skim milk
4 cups apples, peeled, cored, and chopped
1 cup chopped pecans

Topping
2 tablespoons flour
6 tablespoons sugar
1/2 cup butter -- melted
1tablespoon cinnamon

Preheat oven to 375 degrees. Grease and flour 3 loaf pans. Cream butter and sugar. Stir in remaining bread ingredients and mix well. Pour batter into pans. Combine topping ingredients and spoon over loaves. Bake for approximately 45 minutes. Cool on racks.

CARIBBEAN SWEET POTATOES

6 - 8 sweet potatoes
1/3 cup butter
1/4 cup green onions, chopped
1 Tbsp. hot sauce
Salt and pepper to taste
Brown sugar about 1/3 cup

Bake sweet potatoes at 350 degrees for about 1 hour or until tender. Slice each one in half and scoop out pulp. Place in a bowl and add butter, onions, hot sauce and salt and pepper and mix well. Place mixture back in each sweet potato skin and place on a baking sheet. Sprinkle with brown sugar and broil for several minutes.

CEVICHE

1 pound fresh conch or scallops, or combination
1 cup fresh lime juice
1 cup diced avocado
1/2 cup minced red onion
1/2 cup finely chopped seeded tomato
1/4 cup cilantro
2 tablespoons olive oil
2 teaspoons minced jalapeno
1/2 teaspoon salt
1/8 teaspoon cayenne
1/4 teaspoon cumin

Pat the seafood dry and place in a glass bowl. Cover with the lime juice and let marinate until opaque, about 3 hours, refrigerated. Place the seafood in a clean bowl, and reserve the lime juice.

Add the remaining ingredients to the seafood, gently stirring to mix. Add reserved lime juice to taste. Refrigerate for 1 hour, and serve chilled in a tall martini or cocktail glass. By Emeril

CHICKEN NICOISE

2 Tbsp olive oil
1 frying chicken, cut up, or 4-6 chicken thighs

2 Tbsp olive oil
8-10 cloves garlic, minced
1 onion, minced
1 large green bell pepper (capsicum), seeds and ribs removed, sliced into strips
2 large ribs celery, thinly sliced
2 lbs. ripe red tomatoes, chopped
1/4 tsp. scant ml cumin seeds, crushed
1 small eggplant, cut into 1" cubes
1 large zucchini (courgette), cut into 1" cubes
5 oz. black Nicoise olives, pits removed
3 oz. capers, rinsed and drained
1 handful fresh flat-leaf parsley, chopped
3 sprigs fresh French tarragon, chopped
2 sprigs fresh thyme, chopped

12-15 large leaves sorrel or romaine (cos) lettuce
Additional fresh parsley for garnish

Heat 2 Tbsp olive oil in a large skillet and add the chicken. Brown all sides. Remove to a platter and cover loosely to keep warm.

Add the other 2 T./30ml olive oil to the pan and cook garlic and onion until tender. Add green pepper (capsicum0 and celery; cook, stirring occasionally, 3 minutes. Add tomatoes and cumin; cook, stirring occasionally, 4-5 minutes. Return chicken to pan a covered, stirring occasionally, until the vegetables are tender. Check chicken for doneness by piercing the flesh; the juices should run clear, not pink. Add olives and cook, covered, 3 minutes. Stir in capers, parsley, tarragon and thyme. Season to taste.

Arrange the sorrel leaves on a platter. If you cannot find sorrel, use romaine (cos) lettuce. Arrange the chicken and vegetables on top and garnish with additional parsley. Serve hot.

This is a good dish to make a day ahead when necessary. The flavors blend well with the overnight resting, and it is easy to reheat in the microwave.

You can also make this dish in the microwave or slow cooker if you brown the chicken in the skillet then cook everything together in a covered casserole in the microwave or in the slow cooker. Serves 4-6.

CHICKEN CHEESE PIE
(paj med kyckling och ost)

Dough:
1 cup flour
1/3 cup butter or margarine
1/3 cup light cottage cheese (try to make it lump-free in a food processor or mixer
and you'll get something that's rather similar to Kesella, the thick, creamy
Swedish dairy product that's supposed to be in the pie in the original
Recipe. It's rather much like quark)
Filling:
2 - 3 chicken fillets
2 tsp butter or margarine
1 small red sweet pepper
6 - 8 sun dried tomatoes
1/2 cup blue cheese
good 3/4 cup cottage cheese
2 eggs
dash salt
freshly ground black pepper


Preheat oven to 400F.

Chop together fat and flour for the pie dough, preferably in a food processor. Add cottage cheese (see description above) and quickly work to a dough. If you think the cottage cheese gets a little "watery" and separates too much, try rounding it off with a LITTLE whipped cream. Roll out the dough on a lightly floured surface and dress a pie pan, diameter about 10", with it. Even out the edges, prick the bottom with a fork and put strips of aluminum foil around the edges to prevent the dough from sliding down while baking. Pre-bake in the middle of the oven for about 10 minutes. Remove the foil strips.

Shred the chicken and fry until done in the butter over medium heat. Put them in the bottom of the pie crust. Rinse the sweet pepper and shred that and also the sun dried tomatoes. Divide this over the chicken and crumble the blue cheese over it all.

Stir cottage cheese and eggs, flavor with salt and pepper and daub this out on the surface. Bake in the lower part of the oven for about 25 minutes. Serve lukewarm or cold with a fresh, lovely salad.

CHICKEN IN GREEN SAUCE
(Pollo en Mole Verde)

2 - 3 lbs chicken pieces
2 cups chicken stock
8 poblano chilies
1 cup pumpkin seeds* or pine nuts (pignoli)
1/2 cup walnuts
1/2 cup almonds
1 large onion, chopped
2-4 cloves garlic, chopped
2 cups coarsely chopped tomatillos (Mexican green tomatoes)
1 bunch cilantro (coriander leaves)
Salt and freshly ground pepper to taste
2 Tbsp vegetable oil

* Also called "pepitas," pumpkin seeds are available in many supermarkets and Hispanic specialty shops.

Combine the chicken pieces and stock in a pot and bring to a boil over high heat. Reduce the heat and simmer covered for 45 minutes. Drain the chicken and keep it warm, reserving the stock. Using a fork, hold the poblano chilies over a gas flame or electric burner until the skin is blistered and blackened in places. Place in a paper bag and allow to rest for 20 minutes. Peel the peppers, slit them lengthwise, and remove the seeds and veins. Working in small batches, pulverize the pumpkin seeds in an electric blender or food processor. Combine the poblano chilies, ground pumpkin seeds, walnuts, almonds, onion, garlic,
tomatillos, coriander, salt, and pepper in a bowl and mix to combine. Working in batches, puree the mixture in an electric blender or food processor, adding enough of the reserved chicken stock to make a thick paste. Heat the oil in a large skillet over high heat and add the sauce. Cook, stirring constantly, for 3 to 4 minutes. Thin to the consistency of heavy cream with the chicken stock if necessary. Reduce the heat to very low, transfer the chicken to the skillet, and
simmer covered until the chicken is very tender, 15 to 20 minutes. Serves 4 to 6.

CHICKEN PIBIL
Recipe courtesy Emeril Lagasse, 2001 Yield: 4 to 6 servings

3 tablespoons crushed achiote seeds, or chili powder
1/2 cup fresh lime juice
3 teaspoons minced garlic
1 teaspoon turmeric
1/2 teaspoon ground cumin, plus 1 teaspoon
1 teaspoon salt
1 (3-pound) chicken, quartered
2 tablespoons vegetable oil
1 cup thinly sliced white onions
2 bay leaves
1 tablespoon Essence, recipe follows
3/4 cup seeded, chopped tomatoes
Banana leaves

In a bowl mix together the achiote seeds, lime juice, 2 teaspoons of the garlic, turmeric, 1/2 teaspoon ground cumin and 1/2 teaspoon salt to make a smooth paste. Place the chicken in a glass dish and coat with the paste. Cover tightly with plastic wrap and let marinate refrigerated for at least 4 and up to 8 hours.
In a large sauté pan heat the oil over medium-high heat. Add the onions, bay leaves, Essence, 1 teaspoon cumin and remaining 1/2 teaspoon salt, and sauté until caramelized, about 10 minutes. Add the tomatoes and sauté until soft. Add the chicken pieces and any reserved marinade to the pot and brown on all sides. Remove the pan from the heat.

Preheat the oven to 350 degrees F.

Line a baking dish with banana leaves. Place 1 banana leaf on a work surface, and place 1 chicken piece in the middle. Spoon 1/4 of the onion-tomato mixture onto the chicken and wrap the leaf around the chicken as though sealing a package. Place in the lined baking dish and repeat with the remaining chicken and sauce. Bake the chicken until cooked through and tender, about 1 hour.

Remove from the oven and serve the chicken wrapped in the leaves with the accumulated pan juices.

CHOCOLATE-BANANA DESSERTS
Recipe courtesy Emeril Lagasse, 2001 Yield: 4 servings

1 cup heavy cream
2 tablespoons sugar
1/2 teaspoon ground cinnamon
4 flour tortillas
2 very ripe bananas, peeled and cut lengthwise in half
6 ounces Mexican chocolate, grated
Vegetable oil, for deep-frying
Sweetened Whipped Cream, for garnish

In a bowl whip the cream until soft peaks begin to form. Add the sugar and cinnamon and whip until it just forms stiff peaks. Place in a decorative bowl.
Place a tortilla on a work surface. Lay 1/2 a banana down the center of the tortilla and top with 1/4 of the chopped chocolate. Paint the edges of the tortilla with water on your finger. Fold the edges tightly toward the center, and seal with toothpicks. Repeat with the remaining tortillas and fillings.

Heat the oil in a deep sauté pan to 360 degrees F. Carefully slip the filled tortillas into the oil and cook, turning, until golden brown on all sides, about 3 minutes. Remove and drain on paper towels.

Serve the dessert tortillas with the sweetened whipped cream on the side for dipping.

CHOCOLATE MINT DREAMS

3/4 cup butter (no substitutes), softened
1/2 cup confectioners' sugar
2 squares (1 ounce each) unsweetened chocolate, melted and cooled
1/4 teaspoon peppermint extract
1-1/2 cups all-purpose flour
1 cup miniature semisweet chocolate chips

Icing:
2 tablespoons butter, softened
1 cup confectioners' sugar
1 tablespoon milk
1/4 teaspoon peppermint extract
1 to 2 drops green food coloring

Drizzle:
1/2 cup semisweet chocolate chips
1/2 teaspoon shortening

In a large mixing bowl, cream butter and confectioners' sugar. Beat in chocolate and mint extract. Gradually add flour. Stir in chocolate chips. (Dough will be soft.)

Drop by tablespoonfuls 2 in. apart on ungreased baking sheets. Bake at 375F for 6-8 minutes or until firm. Cool for 4 minutes before removing to wire racks to cool completely.

Meanwhile, combine icing ingredients; spread over cooled cookies. Let set. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies. Yield: 4-1/2 dozen.

CHOLENT
This is a slow-cooked, one-pot meal that for centuries was placed in the baker's oven before sundown on Friday and brought home to eat after the Sabbath morning prayers. Cholent is traditionally served with fried bread patties and rice cooked in a cloth in the stew pot, but plain steamed rice and rolls are a fine accompaniment. Note that the beans must be soaked at least 6 hours ahead of making the dish. The total cooking time will be almost 18 hours.

3 pounds lean rib or shin of beef
1/4 cup vegetable oil
3 medium yellow onions, sliced
2 cups small white beans, soaked at least 6 hours and drained
4 beef bones with marrow
1 whole onion, skin on
Salt and freshly ground pepper
6 medium potatoes, peeled and halved

Wipe the meat dry. (It may be left in a single piece or cut into large cubes for more convenient serving). In a large, heavy pot with a lid, brown the meat on all sides in a little oil over high heat. Remove the meat with a slotted spoon and set aside. Reduce the heat, add a little more oil to the pot and fry the onion slices, scraping the pot, until translucent. Stir in the beans, 1 teaspoon salt and pepper to taste. Add the bones and mix well. Add the whole onion. Lay the meat on top and add salt and pepper to taste. Arrange the potatoes around it and add another good grinding of pepper. Cover the contents of the pot with several inches of water, bring to a light boil over medium-high heat, and simmer 20 minutes. Mean-while, heat the oven to 300 degrees. Cover the pot and bake 30 minutes. Lower the heat to 200 degrees and pot in oven overnight and until early after-noon the next day. To serve, separate the various ingredients into serving dishes. Let guests serve themselves. Makes 6 servings. The Food of Israel (Periplus, 2000).

COOL LEMON BARS

2 cups all-purpose flour
1/2 cup powdered sugar
1 cup butter, softened
4 eggs beaten
2 cups sugar
1/4 cup lemon juice
1/4 cup flour
1 tsp. baking powder
Additional powdered sugar

Combine flour and powdered sugar; add butter and mix until crumbly. Press into a greased 13 x 9 inch pan. Bake for 20 minutes at 350 degrees until lightly browned. Combine eggs, sugar, and lemon juice. Stir in flour and baking powder. Pour over cooked crust and bake for 25 - 30 minutes at 350 degrees. Allow to cool; dust with powdered sugar, and cut into squares.

DEVILED EGGS

6 hard-cooked eggs -- peeled, cut in half and yolks mashed in a bowl
2 tablespoons mayonnaise
2 teaspoons prepared yellow mustard
2 teaspoons Worcestershire sauce
3/4 teaspoon Old Bay seasoning
1 teaspoon distilled white or cider vinegar
1/4 teaspoon black pepper
Salt to taste (optional)
Paprika for garnish

Combine thoroughly the mashed yolks with mayonnaise and mustard. Stir in
Worcestershire, Old Bay, vinegar and pepper. Taste and add more salt if you
wish. Fill whites evenly with mixture and garnish each egg half with a sprinkle of
paprika. Makes 12.

DRUMSTICK CAKE

2 cups graham cracker crumbs
1/4 cup melted butter
8 ounces cream cheese
1/2 cup sugar
1/2 cup peanut butter
2 tablespoons vanilla extract
4 large eggs
2 cups Cool Whip
chocolate syrup
chopped peanuts

Combine graham cracker crumbs and butter. Press into a 9 x 13 pan. Beat cream cheese, sugar, peanut butter, vanilla and eggs together until smooth. Fold in Cool Whip and pour over crust. Pour chocolate syrup over the cream cheese mixture. Sprinkle chopped peanuts over top. Freeze until ready to serve.

ESSENCE

(Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

FAKE STEAK

2 cups milk, divided
1-3/4 cups dry bread crumbs
2 medium onions, finely chopped
4 teaspoons salt
3/4 teaspoon pepper
5 pounds ground beef
2 cans (26 ounces each) condensed cream of mushroom soup, undiluted

In a bowl, combine 1-3/4 cups milk, bread crumbs, onions, salt and pepper. Crumble beef over mixture and mix well. Shape into 24 oval patties, about 4 in. x 2-1/2 in. Place in two greased 15-in. x 10-in. x 1-in. baking pans. Cover and refrigerate for 8 hours or overnight.

Bake, uncovered, at 350F for 15 minutes; drain. Combine soup and remaining milk; pour over patties. Cover and bake 20-30 minutes longer or until a meat thermometer reads 160F (the patties will remain pink inside). Yield: 24 servings. (can be halved)

FIVE-SPICE PORK STIR-FRY WITH SOBA NOODLES
Serve with: Spinach salad topped with toasted almonds, and sesame breadsticks.

1 6-ounce package soba noodles or other thin noodles
1/2 pound 1/3-inch-thick boneless center-cut pork chops, cut crosswise into thin
strips
1 teaspoon Chinese five-spice powder
3 tablespoons peanut oil, divided
2 tablespoons soy sauce
1 1/2 tablespoons unseasoned rice vinegar

1 cup thinly sliced green onions
3/4 cup thinly sliced small radishes

Cook noodles in large pot of boiling salted water until almost tender but still firm to bite. Drain well, then return to pot.

Meanwhile, sprinkle pork with salt, pepper, and five-spice powder. Heat 1 tablespoon oil in medium skillet over high heat. Add pork and stir-fry until cooked through, about 2 minutes. Add remaining 2 tablespoons oil, soy sauce, and vinegar; stir 30 seconds.

Add pork, green onions, and radishes to noodles and toss to combine. Season to taste with salt and pepper. Makes 2 servings.

FLANK STEAK WITH MARINADE

3/4 cup vegetable oil
1/4 cup soy sauce
1/2 cup honey
2 Tbsp vinegar
2 Tbsp chopped onion
1/8 tsp garlic salt
1/4 tsp ginger
1 1/2-to 2- lb. flank steak

Combine all ingredients, except flank steak. Place flank steaks in a shallow pan and pour marinade over top. Cover and chill at least 4 hours. Remove from marinade. Broil meat 5 minutes on each side, or to taste. Don't overcook. Cut in diagonal strips and serve.

FRENCH POTATO SALAD

1 1/2 - 2 lbs medium red potatoes, scrubbed and cut into 1/4-inch slices
1/2 red onion, finely chopped
3 - 4 scallions (spring onions), green and white parts, finely chopped
1/4 cup chopped fresh parsley
2 Tbsp red wine vinegar
2 tsp Dijon mustard
4 Tbsp extra-virgin olive oil
Salt and freshly ground pepper to taste

Boil the sliced potatoes in salted water until tender but still firm, about 5 to 8 minutes. Drain and combine in a large bowl with the onion, scallions, and parsley. Whisk together the vinegar and mustard. Add the olive oil in a thin stream while whisking. Season with salt and pepper and pour over the potato mixture. Toss gently to combine thoroughly. Let marinate at room temperature for at least 2 hours before serving. Serve at room temperature. Serves 4 to 6.

FRIED HOT PEPPERS AND TOMATOES WITH EGGS
(Shakshouka)

This is a traditional breakfast dish but is also delicious for supper with challah and a salad. If you prefer, scramble the eggs into the sauce.

2 tablespoons olive oil
2 to 3 green chilies, such as jalapeños, finely minced
4 large or 8 small garlic cloves, peeled and coarsely chopped
5 plum tomatoes (a little over a pound), cored and coarsely chopped
Salt
1 tablespoon sweet paprika
4 eggs

Heat the oil in a frying pan over medium-high heat. Sauté the chilies, garlic and tomato, stirring frequently, until the tomatoes are soft, about 3 minutes. Add salt to taste and cook until mixture begins to thicken, about 8 minutes. Add the paprika and cook another few minutes.

Break the eggs one at a time into a small dish. Gently slide each into the pan on top of the tomato sauce. With a spoon, carefully fold the whites into the tomatoes without breaking the yolks. When the whites are set but the yolks are still soft, remove from heat and serve, spooning hot sauce over the yolks and scooping up with bread. Makes 4 servings. Source: The Food of Israel (Periplus, 2000).

FRIED RICE

4 - 6 cups of cooked rice

½ cup diced onions
1 cup diced green onions
½ cup diced or small whole mushrooms
½ cup green peas
½ cup meats (your choice)*
2 whole eggs
pinch of salt and black pepper
2 Tbsp soy sauce
3 Tbsp toasted sesame seeds

Prepare vegetables beforehand. Heat wok, add 3 Tbsp vegetable oil, add eggs and scramble in wok. Add mushrooms and onions, stir fry one minute. Add rice, stir fry until rice is hot, then add green peas, cooked meats and half of the green onions.

Add soy sauce, salt, pepper and half of the sesame seeds. Mix thoroughly. Serve on heated platter, garnishing with remaining green onions and sesame seeds. Serves 4 to 6 persons.

*If uncooked meat is used, it should be cooked in wok first and left in as cooking
proceeds. Chopped bacon can be used as the meat; salt may be omitted as both bacon and soy sauce are salty.

FRUIT-STUFFED TROUT

4 (6 oz) pan-dressed rainbow trout (6 to 8 oz each) or 4 12-oz drawn trout
Fruit Stuffing -- (recipe follows)
2 tablespoons margarine or butter -- melted
1 tablespoon lemon juice

Fruit Stuffing
1 cup unseasoned croutons
1/3 cup diced dried fruit and raisin mixture
2 tablespoons margarine or butter -- melted
2 tablespoons dry white wine or 2 tbsp chicken broth
1/4 teaspoon salt
1/8 teaspoon ground allspice
1 green onion -- chopped

Heat oven to 425F. Grease jelly roll pan, 15 1/2 × 10 1/2 × 1 inch. Stuff fish with Fruit Stuffing. Close openings with skewers or toothpicks if necessary. Place fish in pan. Mix margarine and lemon juice; drizzle over fish.

Bake uncovered 15 to 18 minutes or until fish flakes easily with fork. 4 servings.

Fruit Stuffing:
Mix all ingredients until liquid is absorbed.

FYRIS APPLE CAKE
Fyriskaka: One of Sweden’s most popular apple cakes.

¾ cup butter or margarine
1 cup sugar
3 eggs
1 2/3 cups flour
1 tsp baking powder
1/3 cup milk or cream
grated peel from ½ lemon

Topping:
3 – 4 apples
1 – 2 tbsp sugar
1 tsp ground cinnamon

Cream butter and sugar until light, preferably with an electric beater. Add eggs, one at a time, beating constantly. The batter can be grainy, but will become smooth when flour is added. Flavor with lemon peel.

Mix flour with baking powder and blend dry ingredients with batter. Mix until smooth. Add milk or cream and pour batter in a greased, floured baking pan, 10” in diameter, preferably a spring-form pan.

Peel and core apples. Cut in slices. Press apple slices into the batter, mix cinnamon with sugar and sprinkle this over the batter. Bake at 350F for 45 to
50 minutes on a rack in the lower part of the oven.

Cool a little before unmolding and place on cooling rack. Serve sliced together with softened ice cream or as a cake topped with whipped cream.

GINGER SCONES
Makes 8

2 1/4 cups unbleached pastry flour or unbleached all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon finely chopped lemon zest (about 1/2 lemon)
1 1/2 sticks (6 ounces) unsalted butter, cut into 1-inch cubes and frozen
4 1/2 ounces candied ginger, finely chopped into 1/4-inch pieces to equal 2/3 cup
3/4 cup heavy cream, chilled,
plus extra for brushing the tops of the scones

Adjust the oven rack to the middle position and preheat the oven to 400 F.

In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, and baking powder, and pulse or mix on low to incorporate. Add the lemon zest and butter, and pulse on and off, or mix on low, until the mixture is pale yellow and the consistency of fine meal.

Transfer the mixture to a large bowl and stir in the ginger. Make a well in the center and pour in the cream. Using one hand, draw in the dry ingredients, mixing until just combined.

Wash and dry your hands and dust them with flour. Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball. Roll or pat the dough into a circle about 3/4” thick. Cut out the circles, cutting as closely together as possible and keeping the trimmings intact.

Gather the scraps, pat and press the pieces back together, and cut out the remaining dough. Place the scones 1” apart on a parchment-lined baking sheet.

Brush the tops with the remaining cream.

Bake for 12 to 16 minutes, until the surface cracks and they are slightly browned.

HOME RUN PIE

1-1/4 cup all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 to 5 tablespoons water
2 eggs, slightly beaten
2/3 cup light-colored corn syrup
1/2 cup sugar
1/4 cup margarine or butter, melted
1 teaspoon vanilla
3/4 cup lightly salted dry-roasted peanuts
1-1/2 to 2 cups caramel-coated popcorn and peanuts

Pastry for Single-Crust Pie: Stir together all-purpose flour and salt. Cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon water over part of the mixture. Gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form into a ball.

Preheat oven to 350 degree F. Divide pastry into 4 portions. On lightly floured surface roll each portion of pastry into a 6-inch circle. Ease each pastry round into a 5-inch individual pie pan. Trim pastry, if necessary, to within 1/4 inch of the edge of pie pan. Snip star shaped points around edges of crusts with kitchen shears.

For filling, in a medium bowl combine eggs, corn syrup, sugar, margarine or butter, and vanilla. Mix well. Stir in dry-roasted peanuts. Place pans on a 15x10x1-inch baking sheet. Divide filling evenly among the pastry shells.

Bake for 35 to 40 minutes or until a knife inserted near the center comes out clean.

Remove pans from oven. Divide 1-1/2 to 2 cups of the caramel-coated popcorn and peanuts over the 4 pies. Return to oven and bake 3 minutes more. Cool on a wire rack. Refrigerate within 2 hours of cooling. Cover for longer storage. Makes 4 tart-sized pies (8 servings).

Note: It is essential to make sure the piecrust extends all the way to the lip of the pie pan so that no filling can leak underneath. Leaks cause pie to stick to the pan, making it impossible to remove. If you do not have metal tart pans, foil ones from the supermarket work well.

HOT OVEN SPAM SANDWICH

1 can Spam, ground up
1 small onion, minced
Parmesan Cheese
Hamburger buns
Foil

Grind the Spam, add the minced onion and place 1/4 cup of mixture on hamburger bun, sprinkle with parmesan cheese, wrap in foil. Continue until mixture is used. Bake in 350 degree oven for 20 minutes. Serve. Tastes like a pizza burger.
INDIVIDUAL CHOCOLATE ESPRESSO SOUFFLÉS
These decadent but delicate chocolate soufflés have a slightly creamy center and a hint of coffee flavor, and they are easy to make!

2 tablespoons granulated sugar
1/2 cup baking cocoa
1/2 cup hot water
3 tablespoons instant coffee granules
2 tablespoons butter
3 tablespoons all-purpose flour
3/4 cup evaporated fat free milk
3/4 cup granulated sugar divided
4 large egg whites
1/8 teaspoon salt
powdered sugar

Preheat oven to 375º F. Spray eight 6-ounce custard cups with nonstick cooking spray; sprinkle evenly with 2 tablespoons granulated sugar.

Combine cocoa, water and coffee granules in medium bowl; stir until smooth. Melt butter in small saucepan over medium heat. Stir in flour; cook, stirring constantly, for 1 minute. Stir in evaporated milk and 1/2 cup granulated sugar. Cook, whisking frequently, for 2 to 3 minutes or until mixture is slightly thickened. Remove from heat. Add to cocoa mixture; stir until smooth.

Beat egg whites and a pinch of salt in small mixer bowl until soft peaks form. Gradually beat in remaining granulated sugar until stiff peaks form. Fold one-fourth of egg whites into chocolate mixture to lighten. Fold in remaining egg whites gently but thoroughly. Pour mixture into prepared cups, filling 3/4 full. Place on baking sheet.

Bake for 18 to 20 minutes or until wooden pick inserted in center comes out moist but not wet. Sprinkle with powdered sugar. Serve immediately.

JERK PORK TENDERLOIN

2 1-pound pork tenderloins
1 small onion, chopped
2 Tbsp. soy sauce
1 Tbsp. fresh ginger, grated
1 Tbsp. olive oil
1/4 cup vinegar
1/4 cup brown sugar
2 tsp. ground allspice
1 Tbsp. fresh thyme, chopped
1/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Salt and pepper to taste
4 serrano peppers, seeded and chopped
3 cloves garlic, minced

Slice tenderloins lengthwise without cutting all the way through. Combine remaining ingredients in a food processor and blend. Pour mixture over pork and refrigerate for several hours to allow flavors to blend. Remove pork from marinade and grill over medium-hot coals until pork is done; you may baste pork with remaining marinade as you grill. If you would like to use hotter peppers feel free. Serrano peppers are about a 7 on a scale of 10 for heat. Habanero peppers and scotch bonnets are the hottest with a 9-10 rating. If you prefer less heat, try using an Anaheim pepper that rates about a 3 but still has great flavor.

LEMON CHICKEN
Makes: 4, 5-ounce servings

12 oz. chicken breast tenders, cut in thirds
1 tsp. cornstarch
1 tbsp. low sodium soy sauce

1/4 cup fresh lemon juice
1/4 cup low sodium soy sauce
1/4 cup fat free chicken broth
1 tsp. fresh ginger, minced
2 cloves garlic, minced
2 tsp. Splenda® Granular
1 tsp. cornstarch
1 tbsp. vegetable oil
1/4 cup red bell pepper, sliced into 2-inch strips
1/4 cup green bell pepper sliced into 2-inch strips

Mix 1 tsp. cornstarch and 1 Tbsp. soy sauce in a small bowl. Add sliced chicken tenders. Place in refrigerator and marinate for 10 minutes.

Stir the lemon juice, 1/4 cup soy sauce, chicken broth, ginger, garlic, Splenda® Granular and 1 tsp. cornstarch together in a medium sized mixing bowl.

Heat oil in a medium size frying pan. Add chicken and cook over med. high heat for 3-4 minutes or until just done. Add sauce and sliced peppers. Cook 1-2 minutes more or until sauce thickens and peppers are slightly tender.

Serve with rice or Asian noodles.

LEMON OIL DRIZZLE

7 ounces Extra Virgin Olive Oil
1 ounce Lemon Juice -- freshly squeezed
1/8 teaspoon Kosher Salt
1/8 teaspoon Black Peppercorns -- cracked

In a cruet or small jar, add the lemon juice to the oil and mix. Add the salt and pepper and drizzle over steamed vegetables.

Variation: Lemon Caper Sauce

Make as above, but also add:
2 tsp. fresh Italian Parsley, finely chopped
2 tbsp. Capers
1/4 tsp. Crushed Red Pepper flakes

Let flavors blend for 5 minutes before serving.

Store unused oil in a tightly covered container in refrigerator for up to six months. To liquefy oil, heat in microwave on medium power for 10 - 20 seconds, after removing from refrigerator.

LIME ZUCCHINI MARMALADE

4 cups coarsely shredded unpeeled zucchini
2 cups water
1/2 cup fresh lime juice, and 3 Tablespoons grated lime peel
1 box powdered pectin
5 cups sugar

In a large pot, combine zucchini, water and lime juice. Simmer 10 minutes. Stir in pectin and return to a boil. Add sugar and peel, return to a boil, and cook for 2
minutes at a full rolling boil. Ladle into prepared jars, adjust lids, and water bath
process for 10 minutes. Yield: about 6 cups

LOBSTER SALAD

6 - 8 cups cooked lobster meat, cut into bite-sized pieces
1 cup mayonnaise
1/4 cup celery, chopped
1 small sweet onion, chopped
2 Tbsp. fresh lime juice
1/4 cup fresh cilantro, chopped
Salt and pepper to taste
1/2 tsp. hot sauce
6 - 8 cup salad greens

Combine first 8 ingredients in a large bowl and refrigerate until ready to serve. Arrange washed greens on individual plates and place a serving portion of lobster salad on each. You may substitute real crabmeat, imitation crabmeat or
shrimp for this recipe as well.

We have been fortunate to find cooked lobster portions in our local grocery store. It comes in a frozen package but is still very tasty.

MARINATED STRAWBERRIES AND MANGO
PUREE OVER ANGEL FOOD CAKE
Servings: 6

1 pint fresh strawberries, quartered
1/2 cup red wine (optional)
3 tablespoons sugar
1 mango, peeled, pitted and cut into ½ cubes
1 tablespoon fresh lemon juice
1/2 angel food cake, cut into 6 pieces
1 lime for grated peel
1 pinch fresh ground pepper

Combine strawberries, wine and sugar in medium size bowl. Set aside. Place mango and lemon juice in food processor or blender. Puree until smooth.

Assemble dessert by pouring ½ cup of strawberry mixture over 1 slice of cake.
Drizzle 3 tablespoons of mango puree over cake and plate. Sprinkle each dessert with grated lime peel and black pepper.

MEXICAN CASSEROLE

2 lbs. ground beef
1 onion, chopped (size depends on taste)
1 tsp. garlic salt
2 4-oz. cans sliced olives
2 4-oz. cans diced green chilies
Taco seasoning (to taste)
2 15-oz. cans tomato sauce
1 large (1 lb. 8 oz.) container cottage cheese
1 large (1 lb. 8 oz.) container sour cream
1 lb. grated cheese
1 pkg. crushed tortilla chips

Brown ground beef and onion, drain. Add garlic salt, taco seasoning, tomato sauce, olives, and green chilies. In a separate bowl, mix sour cream and cottage cheese. In a pan layer 1/2 of crushed chips, 1/2 of meat mixture, 1/2 of sour cream mixture, and 1/2 of the grated cheese. Repeat layers. Bake at 350 for 1/2 hour.

OLD BAY PARTY DIP

1 pint sour cream
1 cup mayonnaise
3 tablespoons sliced green onions
1 teaspoon OLD BAY® Seasoning
Cut-up fresh vegetables and potato chips

In a medium bowl, combine first 4 ingredients. Cover and refrigerate 1 hour or more. Serve with cut-up fresh vegetables and potato chips.

OLIVE OIL BREAKFAST CAKE

2 cups unbleached all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. vanilla extract
1 1/4 cups extra virgin olive oil
1 1/4 cups whole milk
zest of 3 oranges, grated (approximately 4 Tbsp.)
3 eggs
1 cup sugar

Butter and flour 9x2 round cake pan. Preheat oven to 350 degrees. In a medium
bowl toss together flour, baking powder, baking soda. In another medium bowl or large measuring cup with a pouring lip, beat together oil, milk and orange zest. In a large bowl beat the eggs, gradually incorporating the sugar until the mixture is very thick and lemony colored. Beat in the vanilla. Gently fold in about one third of the flour mixture. Use a rubber spatula for this. Fold in one third of the milk mixture. Continue alternating thirds until both mixtures have been added. Pour batter into prepared pan and bake until cake is golden and sides spring back from pan. About 40-50 minutes.

PLAIN MACAROONS
By Martha Stewart – Jewish cookery

3/4 cup sugar
2 1/2 cups unsweetened shredded coconut
2 large egg whites
1 teaspoon pure vanilla extract
Pinch salt

Heat the oven to 350 degrees F. Line a baking sheet with parchment paper. In a large bowl, combine sugar, coconut, egg whites, vanilla, and salt. Use your hands to mix well, completely combining ingredients.
Dampen hands with cold water. Form 1 1/2 tablespoons of mixture into a loose haystack shape and place on prepared baking sheet. Repeat with remaining mixture, placing macaroons about 1 inch apart.

Bake until golden brown, about 15 minutes. Remove from oven to a wire rack and cool on baking sheet. Store in an airtight container for up to 3 days.

PLUM UPSIDE-DOWN CAKE
Serves: 8 to 10

¼ cup (½ stick) plus 3 tablespoons butter, divided
1 vanilla bean, cut in half lengthwise
1/3 cup milk
½ cup brown sugar
6 to 8 ripe plums or 6 nectarines or peaches
½ cup sugar
1 egg
1¼ cups cake flour
¼ teaspoon salt
1½ teaspoons baking powder

Heat the oven to 350 degrees.

Cut ¼ cup butter into pieces and add it to a small saucepan or skillet. Heat over medium heat until the butter browns but does not burn. Pour the browned butter into a small bowl and refrigerate until the butter solidifies.
With the tip of a knife, scrape the seeds from the vanilla bean halves into the milk and then add the pods. Heat the milk until it's warm. Remove it from the heat and set aside to steep and cool.

Melt the remaining butter in a small, nonstick skillet. Remove it from the heat and add the brown sugar, stirring until the sugar dissolves. Pour the mixture into an 8-by-2-inch buttered cake pan, evenly coating the bottom of the pan.

Cut the plums in half, then cut each half into 3 or 4 slices.

Arrange the slices in a single layer of concentric circles, beginning at the outside edge of the pan, so they are touching but not overlapping. Cover the bottom of the pan, then arrange a second layer of fruit on top. Set aside while preparing the cake batter.

Beat the cooled browned butter until light and fluffy. Beat in the sugar until creamy. Beat in the egg until blended.

In another bowl, stir together the cake flour, salt and baking powder. Remove the vanilla bean from the milk.

Fold the flour mixture into the butter-sugar mixture alternately with the vanilla-bean milk. Begin and end with the flour mixture.

Gently spoon the batter over the top of the sliced plums in the cake pan. Spread the batter over the fruit so all the fruit is covered and the batter is distributed to the sides of the pan.

Bake until the cake tests done in the center and is golden brown, about 50 to 55 minutes.

Remove the cake from the oven and let it stand for a few minutes. Run a knife around the sides of the cake to loosen the edges.

Put a serving plate on top of the cake and invert. Carefully remove the baking pan from the cake. Cool. Serve warm.

POTATO PANCAKES
By Martha Stewart – Jewish cookery

2 1/2 pounds baking potatoes, peeled and quartered
2 large onions, quartered, (about 1 1/2 cups grated)
3 large eggs, lightly beaten
1 teaspoon baking powder
1 1/4 cups corn oil
1 cup all-purpose flour
2 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground black pepper
2 cups matzo meal
Applesauce, for garnish
Sour cream, for garnish

In a food processor, finely grate potatoes, leaving some texture. Transfer to a colander to eliminate excess liquid. Transfer to a large bowl. Finely grate onions, and mix 1 1/2 cups into potatoes.
Add eggs, baking powder, 3/4 cup corn oil, flour, salt, and pepper. Stir to combine. Fold in matzo meal, blending well.

Heat remaining 1/2 cup corn oil in a deep skillet over low heat. With a large kitchen spoon, drop batter into pan without crowding, to create pancakes about 3 1/2 inches in diameter. Fry until underside is a deep golden brown, 3 to 4 minutes. Turn and fry for 1 to 2 minutes more. Repeat with remaining batter. Drain on a paper towel lined baking sheet. Serve with applesauce or sour cream.

PRIMO PASTA PRIMAVERA
Serves 4 people, large portions.

1 cup broccoli flowerets, steamed for 5 minutes
1 cup 1-inch asparagus pieces, steamed for 5 minutes
1 cup sugar snap or snow peas, blanched for 1 minute
1 small zucchini or yellow summer squash, unpeeled,
sliced in half lengthwise, then cut into 1" chunks
and blanched for 1 minute
1 cup corn kernels (if fresh not available, then frozen
or canned may be used), blanched
1 tablespoon finely minced garlic (3 large cloves)
1 tablespoon olive oil
1 large or 2 small tomatoes, diced
1/2 cup of mushrooms, sliced
1/2 Cup of shredded carrot
1/4 cup finely minced parsley
1/2 teaspoon of freshly ground black pepper

Pasta:
12 ounces spaghetti or linguine

Sauce:
2 teaspoons butter or margarine
1 tablespoon flour
1 cup skim or 1% milk
1/2 cup chicken stock
1/2 cup grated Parmesan
1/4 cup finely minced fresh basil or 1 teaspoon dried basil

Steam or blanch the various vegetables (broccoli, asparagus, peas, zucchini or squash, and corn) as indicated, combine them, and keep them warm. In a skillet, sauté the garlic in the oil for 1 minute, but do not brown the garlic. Add the tomatoes, mushrooms, carrot, parsley, and pepper, and cook the mixture for
4 minutes. Add this to the reserved vegetables, tossing the ingredients gently to combine them well.

To prepare the sauce, in a small, heavy saucepan, melt the butter or margarine, and add the flour, whisking it together over medium-low heat for 1 minute. Gradually add the milk and stock, stirring constantly until the sauce thickens slightly. Stir in the Parmesan cheese and basil, then heat the sauce over a medium-low flame, stirring it until the cheese is melted. Pour the sauce over the vegetable mixture, and toss the two gently to coat.

Cook the spaghetti or linguine al dente, drain it, and keep it warm. Place the cooked pasta in a large heated serving bowl or platter. Spread the vegetable-and-sauce mixture over the pasta, toss gently, twice, and serve.

RED CURRY CHICKEN SALAD
Remy's Kitchen and Wine Bar Makes about 7 cups

1 cup mayonnaise
2 tablespoons vindaloo paste or more to taste (see note)
2 teaspoons minced garlic
3/4 teaspoon salt
1/4 teaspoon ground pepper
1/4 cup white wine
1/4 cup shelled pistachios
1/4 cup golden raisins
1/2 cup minced onion
1/2 cup diced celery
2 1/2 pounds baked boneless, skinless chicken breast, cut into 1/2-inch cubes
Fresh tomatoes, for garnish
Pita wedges, for garnish

In a large bowl, combine mayonnaise, vindaloo paste, garlic, salt, pepper and wine; whisk until thoroughly combined. With a rubber spatula, fold in pistachios, raisins, onion and celery. Gently fold in chicken; cover and chill.

Serve on chilled plates, garnished with sliced or chopped tomatoes and pita.

Note: Vindaloo paste is an Indian curry seasoning available at ethnic markets. Although it is not the hottest of curries, a larger amount can make this chicken salad quite spicy.

SHAKE N BAKE SHRIMP etc

2/3 cup Bakers' angel flake coconut, toasted
1 pkg. shake n bake original chicken seasoned coating mix
1 tsp. curry powder
1/4 tsp. ground red pepper
1 egg
1 lb. cleaned shrimp (16 -20 count)

Preheat oven to 400 degrees, toss coconut with all ingredients except egg, which you beat separately in a pie plate. Dip shrimp into egg mixture, then coat with the dry ingredients, pressing on both sides. Bake for 10-12 minutes on a greased baking pan or until lightly browned or baked through. Serve and enjoy.

Toasted Coconut
Preheat oven to 350 degrees Spread coconut in shallow baking pan, bake 7-10 minutes until lightly golden brown.

Mango ginger dipping sauce
1/2 cup mango chutney
1/2 tsp. minced peeled ginger root
1/4 cup orange juice

Mix all ingredients together refrigerate for at least one hour before serving shrimp or chicken.

Lemon Lime Rice

2 cups white rice, cooked
zest of 1/2 lemon and 1/2 lime
2 Tbsp butter
1/4 tsp parsley
salt and pepper to taste
a few shakes red pepper flakes or cayenne (optional)

To the cooked rice, add the zest, the butter, and the herbs and spices. If the rice is too dry for your taste, add in a little orange juice. All of these recipes can of course be doubled,

SKILLET SURPRISE

2 Tablespoons vegetable oil
1 can Spam, diced
1 head of cabbage, shredded
1 medium onion, diced
1/2 cup soy sauce
1 small package Spaghetti noodles, cooked partially

Heat oil in large skillet, add Spam, cabbage, onion and soy sauce. Cook until
cabbage has decreased in size enough to add more to skillet, stirring often. Add
partially cooked spaghetti and cook until spaghetti is done and cabbage is tender.


SMOKED HAM AND CHEESE SPREAD

1/2 pound smoked ham, minced
1 cup sharp cheddar cheese, shredded
1 Tbsp. fresh dill, chopped
1 tsp. Worcestershire sauce
2/3 cup mayonnaise

Combine all ingredients together and mix well. Serve with crackers. Smithfield ham works very well in this recipe, if you can find it. It works well even if you
can’t find it!


SNAZZY CHICKEN

4 4-ounce skinless, boneless chicken breast halves
1-1/2 cups fresh mushrooms, such as shiitake, oyster, portabello or a
combination
1 small eggplant peeled and cut into 1-inch pieces
1 small zucchini, cut into julienne strips
1 small yellow squash, cut into julienne strips
1 cup broccoli flowerets
1 clove garlic minced
2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary,
crushed
2 tablespoons olive oil
Lemon Sauce (see recipe below)
1 cup halved cherry tomatoes
Freshly grated Parmesan cheese

Grill chicken breasts on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until no longer pink, turning once.

Meanwhile, in a large skillet, cook mushrooms, eggplant, zucchini, yellow squash, broccoli, garlic, and rosemary in olive oil until vegetables are crisp-tender. Stir in Lemon Sauce and cherry tomatoes. Cook until heated through.

To serve, spoon vegetables over chicken breasts. Sprinkle with Parmesan cheese. Makes 4 servings.

Lemon Sauce: In a medium skillet, cook 1/2 cup chopped onion; 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed; and 2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed in 2 teaspoons olive oil until onion is tender. Stir in 2 tablespoons lemon juice. Cook, stirring occasionally, until lemon juice has almost evaporated. Stir in 1 cup chicken stock or broth; boil about 4 minutes or until reduced to about half. Stir in 1/8 teaspoon pepper. In a small bowl, stir together 1 tablespoon chicken stock or broth and 1 teaspoon cornstarch. Stir into sauce. Cook and stir until thickened and bubbly.
Cook and stir 2 minutes more. Makes 3/4 cup.

SPANISH-SPICED STEAKS WITH MUSTARD GREEN ONION SAUCE
Serves 8

For sauce:
1/4 cup white wine vinegar
1-1/2 Tbsp. Dijon mustard
1/2 cup plus 2 Tbsp. pure olive oil
Salt and pepper, to taste
1/4 cup thinly sliced green onions
1-1/2 Tbsp. finely chopped flat-leaf parsley

In a large bowl, whisk together vinegar and mustard. Slowly whisk in oil until
emulsified. Season with salt and pepper. Fold in onions and parsley. Set aside.

For steak:
3 Tbsp. Spanish paprika
1 Tbsp. cumin seeds, ground
1 Tbsp. mustard seeds, ground
2 tsp. fennel seeds, ground
2 tsp. coarsely ground black pepper
2 tsp. kosher salt
4 12-oz. Porterhouse steaks, 1/4 to 1 inch thick

Preheat grill to high. In a bowl, whisk together paprika, ground cumin, ground
mustard, ground fennel and kosher salt. Rub one side of each steak with this
spice rub. Place steaks on the grill, rub side down; grill until golden brown
and a crust has formed, about 2 to 3 minutes.

Turn steaks over, close grill cover and cook 6 to 7 minutes longer for medium-rare. Remove to platter, loosely tent with foil, and let rest 5 minutes. Slice into 1/4-inch thick slices and drizzle with half the sauce. Pass reserved sauce separately.

STRAWBERRIES ROMANOFF

2 pints fresh strawberries, washed, hulled and sliced in half
1/4 cup sugar
3 Tbsp. orange flavored liqueur (optional)
1 Tbsp. grated orange rind
Whipped cream

Combine strawberries, sugar, liqueur and orange rind and mix well. Place in individual serving glasses and top with whipped cream.

STRAWBERRY CREPES
(Jordgubbscrepes) Serves 4

2 eggs
1 ¾ cups strawberry-flavored milk
good ¾ cups flour
dash salt
2 tbsp melted butter or margarine + some extra for frying

Filling:
4 cups strawberries
approx 2/3 cup sugar

2/3 cup cream cheese

Stir the cheese until smooth. Slice the strawberries.

Beat together the ingredients for the crepe batter. You might need more flour than the stated amount, depending on how large the eggs are and how firm you like your crepes. Fry a little test crepe to be sure.

Melt a small dab of butter in the pan. Fry the first crepe and spread on some cream cheese. Put on some strawberries and sprinkle with sugar. Roll up
and keep warm while you repeat the process with all remaining crepe batter.

STRAWBERRY TARRAGON JAM

4 cups granulated sugar
5 cups crushed strawberries
1/2 cup finely chopped tarragon leaves

Combine sugar & strawberries in saucepan. Bring to a boil. Add the tarragon leaves. Let simmer and stir often until thick. Skim off foam. Makes 3 pints.

STUFFED CLAMS

2 cloves garlic, diced
1 tablespoon onion, diced
1 teaspoon fresh parsley, chopped
1/2 tablespoon fresh oregano, chopped
1/4 teaspoon salt
2 tablespoons olive oil
1 6 1/2 ounce can of minced clams
1/4 cup garlic flavored bread crumbs
12 clean clam shells

Preheat oven to 350. Sauté garlic and onion parsley and oregano in oil for about 2 minutes. When it starts to brown remove from heat and add bread crumbs and clams with juice and the salt. Mix very well.

Spoon into the shells. Top with parmesan cheese. Bake for 20-25 minutes. Serve hot.

SWEDISH MEATBALLS
Svenska köttbullar

Good 10 oz minced beef
or half the amount minced beef, half the amount minced pork
3 ½ tbsp fine dried breadcrumbs
1 tbsp grated onion
1 egg
salt, pepper
butter or margarine for frying

Put the breadcrumbs in a bowl and add good 1/3 cup water or regular milk. Let stand and swell for a while, then add remaining ingredients and work the mixture until smooth and elastic in texture. Roll small meatballs (or a little larger, if you like that) and fry them until golden brown over moderate heat.

Serve with potatoes, a nice sauce (no fancy spices) and lingonberry jam.

SWEET PUMPKIN DIP

4 cups powdered sugar
2 (8 oz.) pkgs. cream cheese softened
1 (30 oz) can pumpkin pie filling mix
1 tsp ginger
2 tsp cinnamon

Combine sugar and cream cheese until well-blended. Add remaining ingredients. Use as a dip for gingersnaps or cinnamon cookies. It can be served in a hollowed-out pumpkin.

SWEET VERMICELLI
(Aletria) (Portuguese), from a woman named Lurdes

Boil 2 quarts of water with peel from
1 lemon
2 cinnamon sticks
1/2 stick of butter
sugar to taste (you want it nice and sweet).

Let boil for more than 30 minutes or even an hour to get the flavors mixed. Remove lemon peel and cinnamon stick and

add vermicelli, about ½ lb

and stir with a fork to separate the pasta from sticking, let cook for about 10 minutes. Meanwhile, beat

3 or 4 egg yolks with
1/2 cup of milk,

Add to the pasta stirring always so the egg yolks don't cook and do not let boil again.

Put in a nice bowl or individual ones and dust with cinnamon powder. Let cool. It will appear very liquid while hot but it will settle down when cold to a very creamy dessert.

THAI NOODLE SALAD
Presented by Tony Caputo's on July 09, 2002 on KSL-5, News at Noon

4 chicken breast halves, skinless, boneless
1 lb. mai fun rice noodles
1 Tbsp sesame oil
1 lb European cucumber, slice thin
3/4 lb. snow peas, cleaned
3/4 cup green onions, thinly sliced
3/4 cup fresh cilantro, chopped coarsely
3/4 cup peanuts, salted and roasted
lemon wedges
chili dressing
3/4 cup rice wine vinegar
1/2 cup soy sauce
3 Tbsp sugar
2 Tbsp sesame oil
2 Tbsp fresh ginger, minced
1 to 2 tsp crushed, dried hot red chilies
2 cloves garlic, minced

In a large saucepan bring 3 quarts of water to a boil over high heat. Add the chicken return to heat and bring to a boil, remove from heat and cover. Let stand for about 20 minutes or until juices run clear when pierced with a fork. Remove from water and cool. Meanwhile, return water to a boil over high heat, add the noodles and cook for about 3 minutes. Drain off the water, immerse the noodles in cold water for about 2 minutes, then drain. Toss with sesame oil and put on serving platter. Cut chicken into 1 inch cubes. Toss noodles, chicken and remaining 5 ingredients on platter. Combine the ingredients for the dressing, mix well and toss over salad. Serve cool or at room temperature with lemon wedges as garnish.

TOMATO FLORENTINE SOUP
The Ladies of Lucerne Makes about 10 cups.

2 cups finely diced sweet yellow onions
1/4 cup olive or vegetable oil
5 to 8 cloves garlic, minced
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh thyme
1 tablespoon minced fresh parsley
1 cup red wine
2 (15-ounce) cans tomato sauce
2 pounds tomatoes, peeled, seeded and diced (about 4 1/2 cups)
1 pound fresh spinach, blanched, drained and chopped, or frozen chopped
spinach, thawed and drained
About 3 cups chicken or vegetable stock
2 tablespoons lemon juice or to taste
Salt
Ground black pepper
Croutons, for garnish
Shredded Parmesan cheese, for garnish

In a large pot, sauté onions in oil over medium heat until soft, about 8 minutes. Reduce the heat to medium-low. Add garlic, basil, oregano, thyme and parsley; cook until onions are translucent, about 5 minutes. Add red wine; simmer until reduced by two-thirds. (You should have about 1/3 cup liquid.) Add tomato sauce and tomatoes; bring to a boil, then reduce heat and simmer 20 minutes.

Add spinach; simmer at least 10 minutes more. Add stock to reach desired consistency. Adjust seasoning to taste with lemon juice, salt and pepper. Garnish each serving with croutons and Parmesan.

UPSIDE DOWN CAKE IN ELECTRIC FRY PAN
(10 1/2 “ Fry pan)

If you have a Glass Cover:

Bottom Mixture:
1/4 cup butter or margarine
1 cup light brown sugar, packed
1 #2 can fruit, drained

Use any desired fruit, such as canned sliced pineapple, canned peach halves,
canned apricot halves, canned pear halves. Set dial at 220 degrees, add butter.
When melted, add brown sugar, spread brown sugar evenly over surface of Fry pan.
Arrange drained fruit over sugar mixture. Maraschino cherries, nut meats, or other garnishes may be added. Cover and leave at 220 degrees while preparing batter.

Batter for Upside Down Cake (all ingredients should be ready for mixing before
starting to preheat Fry pan as directed above);

1 1/4 cups sifted cake flour
3/4 cup granulated sugar
2 teaspoon double-acting baking powder
1/2 teaspoon salt
1/2 cup soft shortening
1/2 cup milk
1 teaspoon vanilla or 1 Tablespoon grated orange or lemon rind
1 egg, beaten

Sift together into large electric mixer bowl flour, sugar, baking powder and salt. Add shortening, milk and flavoring. Beat on low to medium speed for 1 1/2 minutes, scraping bowl. Add egg, beat 1 1/2 minutes longer. Set dial to 280 degrees. Spread batter carefully over fruit mixture to cover evenly. Cover, bake 20 to 30 minutes or until cake is no longer moist or sticky on top. Loosen around edges with a spatula, invert pan onto a square tray or plate. Let stand a few seconds, then lift up fry pan. Serve garnished with whipped cream or with ice cream.

Note: If you have a metal cover, bake as for glass cover at 260 about 20 to 30 minutes or until cake is dry on top.


YUCATAN LIME SOUP
courtesy Emeril Lagasse, 2001 Yield: 4 servings

1 chicken breast half, cut into 1-inch cubes
1 teaspoon ground cumin
1/4 teaspoon salt, plus 1/4 teaspoon
1/2 cup vegetable oil, plus more if needed
8 corn tortillas, cut into 1-inch strips
3/4 cup finely chopped white onions
1 teaspoon Essence, recipe follows
1 teaspoon minced garlic
1/2 cup seeded, chopped tomatoes
1 tablespoon minced Serrano chilies
4 cups chicken stock
3 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
1 lime, cut into thin slices, for decoration
1 avocado, seeded and diced, for topping

Season the chicken with the cumin and 1/4 teaspoon salt and set aside. In a large pot, heat 1/2 cup of the oil over high heat. Fry the tortilla strips in batches until golden brown on both sides, adding more oil as needed. Drain on paper towels.

Remove all but 2 tablespoons of oil from the pan. Add the onion, Essence and 1/4 teaspoon salt, and sauté until soft, about 3 minutes. Add the chicken, garlic, tomatoes and chilies and sauté for 3 minutes. Add the stock and lime juice and simmer over medium heat for 10 minutes.

Remove from the heat and stir in the cilantro. Place 1 lime slice in each soup bowl and ladle the soup on top. Top each serving with diced avocado and serve the fried tortilla strips on the side.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

ZUCCHINI APPLE CHUTNEY

2 lbs each zucchini, and apples.
( Weigh after peeling, removing cores/seeds, and slicing. )
1/2 lb onions, sliced
2 red peppers, chopped
2 cups seedless raisins
2 pints vinegar
3 cups brown sugar
1 Tablespoon EACH ground ginger and cayenne pepper
3 Tablespoons salt

Simmer zucchini, apple, onion and raisins in vinegar for 30 minutes. Add remaining ingredients and cook for another 30 minutes, stirring to prevent sticking. Ladle into jars, using lids that are coated to prevent chutney from coming into contact with metal lid, adjust lids and process in water bath for 10 minutes.

ZUCCHINI COBBLER
( Tastes like Apple Pie )

8 cups finely chopped zucchini (about 3 lbs.)
2/3 cup lemon juice
1 cup sugar
1 tsp. cinnamon
1/2 tsp. ground nutmeg

Crust -
4 cups flour
2 cups sugar
1 1/2 cups margarine
1 tsp. cinnamon

In a large saucepan, cook and stir zucchini with lemon juice, over medium-low heat for about 15 to 20 minutes, or until zucchini is tender. Add sugar, cinnamon, and nutmeg; simmer another minute. Remove from heat and set aside. Combine flour and sugar. Cut in margarine until the mixture resembles coarse crumbs. Stir in half of the zucchini mixture. Press half of the crust mixture into a greased 15" x 10" x 1" pan. Spread remaining zucchini over top. Crumble the remaining crust mixture over the zucchini. Sprinkle with cinnamon. Bake at 375 deg. F. for 35 to 40 minutes, or until bubbly.





 

 

 

 

 

 

SHALOM FROM SPIKE & JAMIE



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