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

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Recipes from Spike & Jamie

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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).



1 cup plain flour
1 cup rolled oats
3/4 cup desiccated coconut [dried shredded coconut] (or use fresh shredded)
3/4 cup sugar
1/2 tsp. baking powder
4 oz butter
2 Tbsp. golden syrup** (see recipe below, if you can’t find it in stores)

Sift the flour.

Combine the oats, coconut, sugar, baking powder and flour in a bowl. Melt the butter and add the golden syrup, stirring over a low heat until syrup is melted. Stir the melted butter mixture into the dry ingredients, mixing to a smooth batter. Roll the mixture into small balls, place on a greased oven tray and flatten slightly with heel of hand. Bake in a slow oven, 300 F for about 15 minutes. Makes 36
Note: ANZAC is acronym for Australian & New Zealand Army Corps.

Serving Size : 4

1/3 cup apple jelly
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 teaspoon cinnamon, ground
1/2 teaspoon salt
4 chicken breasts

Heat grill. In small bowl, combine all ingredients except chicken; blend well.
When ready to barbecue, oil grill rack. Brush chicken with apple mixture; place on gas grill over medium heat. Cook 15 to 20 minutes or until chicken is fork tender and juices run clear, turning occasionally and brushing frequently with apple mixture.


1  8-ounce  beef top loin steak, cut 1 to 1-1/2 inches thick
1/8  teaspoon pepper
4   dried apricot halves or 2 dried peach halves, finely snipped
1  tablespoon toasted sliced almonds
1/3  cup apricot or peach nectar or orange juice
4  dried apricot halves or dried peach halves, finely snipped
1  tablespoon thinly sliced green onion
1/2  teaspoon cornstarch
1/2  teaspoon instant chicken bouillon granules
1/8  teaspoon pepper
1  tablespoon toasted sliced almonds (optional)

Make a pocket in the steak by cutting a deep horizontal slit. Sprinkle with 1/8 teaspoon pepper on the cut surfaces of the pocket. Spoon the 4 apricots or peaches and 1 tablespoon almonds into the pocket. If necessary, secure opening of pocket with a wooden toothpick.

To broil, place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat to desired doneness, turning once. (Allow 8 to 12 minutes for rare, 13 to 17 minutes for medium, or 18 to 22 minutes for well-done.)

Or, to grill, place steak on the rack of an uncovered grill. Grill directly over medium-hot coals to desired doneness, turning once. (Allow 8 to 12 minutes for rare, 12 to 15 minutes for medium, or 16 to 20 minutes for well-done.)

Meanwhile, for sauce, in a small saucepan combine the apricot nectar, peach nectar, or orange juice; 4 apricots or peaches green onion; cornstarch; bouillon granules; and 1/8 teaspoon pepper. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more.

To serve, cut steak in half. Transfer each half of the steak to an individual plate. Pour sauce over the steak. If desired, sprinkle with 1 tablespoon almonds. Makes 2 servings.


1/4 cup low calorie margarine
2 Tbs. fresh parsley, minced
1/4 tsp. dried rosemary
1/8 tsp. garlic powder
2 boneless skinless chicken breasts, halved
2 Tbs. plus 2 tsp. skim milk
3-1/2 Tbs. fine breadcrumbs
3/4 lemon, cut into wedges
round wooden toothpicks

Combine margarine, parsley, rosemary, garlic and pepper to taste in a small mixing bowl. Shape margarine mixture into 4 2 inch long sticks;
freeze until firm. Place each chicken breast half between 2 sheets of waxed paper and flatten to 1/4 inch thickness with a meat mallet or rolling pin. Place 1 margarine stick in the center of each chicken breast; fold ends over margarine and roll up, beginning with long side. Secure each end with wooden toothpicks. Dip chicken rolls into the milk and coat thoroughly with breadcrumbs. Bake at 400°F for 25 minutes until browned. Arrange chicken on a serving platter, spoon juices from pan over the top, garnish with lemon wedges and serve. Serves 4


2-4 cloves garlic, finely chopped
1 cup bread crumbs (preferably homemade)
1/4 cup freshly grated Parmesan cheese
1/4 cup finely chopped parsley
3 Tbsp extra-virgin olive oil
Salt and freshly ground pepper to taste
36 small clams such as cherrystones, shucked, 36 half shells reserved
2 Tbsp lemon juice
4-6 Tbsp butter, melted
Lemon wedges for garnish

Combine the garlic, bread crumbs, Parmesan, parsley, olive oil, salt, and pepper in a small bowl and stir to combine.  Coarsely chop the clams and combine with the lemon juice in a separate bowl.  Place the clam shells on a baking sheet, using a thin bed of rock salt to stabilize them if desired, and divide the chopped clams between them. Top with the bread crumb mixture and drizzle with the butter.  Cook under a preheated broiler until the topping is golden brown and the
clams are bubbling, about 2 minutes.  Garnish with lemon wedges. Serves 4 to 6.

Restaurant:  The House of Seafood,1941 Poipu Road, Poipu, Kauai

2 papayas
1 tablespoon cinnamon
1 tablespoon sugar
1 tablespoon butter, melted
2 tablespoons butter
2 tablespoons brown sugar
1 orange (juice)
1/2 lemon (juice)
1/2 ounce Grand Marnier
Vanilla Ice Cream

Preheat oven to 350 degrees. Cut the papayas in half lengthwise and seed. Sprinkle the sugar, cinnamon and melted butter over the papaya halves. Place in oven proof dish and bake for 10-12 minutes in center of oven. While the papayas are baking, melt the butter in a sauce pan, then add the brown sugar, juice of one orange and half a lemon.

Cook over low heat until you have a smooth consistency. Add the Grand Marnier and cool to room temperature. When papayas are done, let cool slightly. Place one scoop vanilla ice cream in each half and spoon over sauce. Serves four.


4 pork sirloin cutlets, tenderized, about 1/4-inch thick
4 tablespoons flour
1/2 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons butter
1 cup beer
2 tablespoons cider vinegar
2 tablespoons prepared mustard
2 teaspoons brown sugar
2 teaspoons dill weed

Stir together flour, salt and pepper and coat cutlets. In a large skillet over medium-high heat, melt butter to sizzling and add cutlets. Sauté until golden brown on one side; turn cutlets and add remaining ingredients to skillet. Bring to a boil, lower heat and cover. Simmer for 10-12 minutes, until pork is cooked through. Remove cutlets to a warm platter, boil and stir pan juices until thickened; serve cutlets with pan sauce. Serves 4


1/2  cup fat-free dairy sour cream
1/2  cup frozen fat-free whipped dessert topping, thawed
   Low-calorie sweetener equal to 2 tablespoons sugar
1/8  teaspoon ground cinnamon
6  7- to 8-inch fat-free flour tortillas
   Butter-flavor nonstick spray coating
1  tablespoon sugar
1/8  teaspoon ground cinnamon
3  cups raspberries and/or blackberries
2   tablespoons sliced toasted almonds
1 1/2  teaspoons grated semisweet chocolate

In a small bowl stir together sour cream, dessert topping, liquid sweetener, and 1/8 teaspoon cinnamon; cover and chill.

Meanwhile, cut each tortilla into 8 wedges. Arrange wedges on 2 baking sheets. Lightly spray wedges with nonstick coating. In a small bowl stir together sugar and 1/8 teaspoon cinnamon; sprinkle over tortilla wedges. Bake in a 400 degree F oven about 5 minutes or until crisp. Cool completely on a wire rack.

To serve, place 8 tortilla wedges on each of 6 dessert plates. Top with raspberries and/or blackberries and sour cream mixture. Sprinkle with almonds and grated chocolate. Makes 6 servings.


1 and 1/2 cups fresh cherries, pitted and sliced in half
1/2 cup sugar
3 Tbsp. cherry brandy or regular brandy
1/4 cup butter, melted

1 cup flour
1/4 cup brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1/4 cup butter, melted

Place cherries in a greased square-baking dish. Sprinkle a half cup sugar over them followed by the brandy and butter. Combine flour, brown sugar, cinnamon, salt and ¼ cup melted butter and use a fork to form a crumb mixture. Sprinkle over cherries and bake for 35-40 minutes at 350 degrees. Cool slightly before serving. Goes great with vanilla ice cream.


1/2 head purple cabbage
1/4 Vidalia or other sweet or mild onion
2 large carrots, shredded
3 branches celery, very thinly sliced
3-4 sprigs dill, minced
1 tsp. kosher salt

1/2 cup mayonnaise
1/2 cup buttermilk
1 tsp. coarsely ground black pepper or to taste

Using a very sharp chef’s knife or the slicing blade of your food processor, slice the cabbage and onion very thinly. You can shred the carrots using the coarse shredding blade of your food processor. Toss together the cabbage, onion, carrots, celery, dill and salt and set aside.

Whisk the mayonnaise until smooth. Slowly whisk in the buttermilk and add the pepper. Pour the dressing over the cabbage mixture and toss thoroughly. Chill before serving. Serves 4-6.


3 eggs
1 cup oil
2 cups sugar
3 tsp. vanilla
2 cups pureed cantaloupe, (approximately 1)
3 cups flour
1 tsp. salt
1 tsp. baking soda
3/4 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. ginger
1 cup chopped nuts, optional

Preheat the oven to 325. Grease and flour two 9 x 5 x 3" bread loaf pans.  Sift together the flour, salt, baking soda, baking powder, cinnamon and ginger. Set aside.  Beat the eggs.  Then add the oil, sugar, and vanilla.  Add the cantaloupe puree and mix. Add the dry ingredients to the wet ingredients.  Pour into the pans and bake for 1 hour or until a tester comes out clean.

(diabetic friendly)

 2 teaspoons peanut oil
 1 tablespoon annatto seeds
 1 medium onion, thinly sliced
 2 cups reduced-sodium fat-free chicken broth
 1 sweet potato, peeled, cut into 1/2-inch cubes
 1 can (14 ounces) reduced-sodium whole tomatoes, undrained, cut up
 1 teaspoon dried thyme leaves
 1 cup frozen peas
 1 pound flounder fillets, cut into 3/4-inch cubes
 4 teaspoons lemon juice
 Salt and pepper to taste

Heat oil in large saucepan over medium-high heat; add annatto seeds and sauté for 3 minutes. Remove seeds with slotted spoon and discard. Add onion to saucepan; sauté 2 minutes.

Add broth, potato, tomatoes and liquid, and thyme. Heat to boiling; reduce heat and simmer, covered, until potato is tender, about 10 minutes. Using potato masher or kitchen fork, coarsely mash mixture in pan.

Add peas and flounder; simmer until fish is tender and flakes with a fork, about 10 minutes. Stir in lemon juice; season to taste with salt and pepper.  4 servings.


3 lbs. chicken thighs, skinned
1 cup celery, diced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
1 can sliced mushrooms
1 can tomatoes
1 tsp. garlic powder
3 pkg. sugar substitute
1 tsp. Cajun seasoning
1/2 tsp. paprika
salt & pepper to taste
Louisiana hot sauce to taste
2 cups minute rice, cooked

Place chicken in bottom of crock-pot. Combine remaining ingredients (except rice) and add to crock-pot. Cook on high 4 to 5 hours or on low 7-8 hrs. Cook rice according to package directions. Spoon Creole mixture over hot cooked rice.


4 to 6 chicken breasts
1 envelope dry onion soup mix
2 cans cream of mushroom soup
1 1/2 cups evaporated milk
1 cup apple juice
1 cup converted white rice, uncooked
1/4 tsp pepper
1/3 cup grated Parmesan cheese

Place chicken breasts on the bottom of a greased 3 1/2 to 5 quart slow cooker. Mix all other ingredients together in a small mixing bowl. Pour soup and rice mixture over chicken breasts. Add pepper and sprinkle with grated Parmesan cheese. Cook on high for 4 to 6 hours or on low for 8 to 10 hours. Serves 4-6


4 boneless, skinless chicken breast halves, about 6 oz. each
½ cup flour
1 ½ tsp. kosher salt
½ tsp. freshly ground black pepper
3 Tbsp. vegetable oil
2 Tbsp. unsalted butter
½ lb. cultivated white mushrooms, thinly sliced
¼ cup dry white wine or marsala
1 cup chicken stock
2 Tbsp. sour cream
2 Tbsp. snipped fresh chives

Pound the chicken breasts until about ¼" thick. Mix the flour with the salt and pepper in a shallow pie plate. Heat half the oil in a large skillet over medium-high heat until almost smoking. Working in 2 batches, place half the chicken in the flour mixture and turn to coat on all sides. Shake off the excess flour and add to the skillet. Cook until lightly browned and cooked through, 3 to 4 minutes per side. Transfer to a plate or platter and cover loosely with foil. Repeat with the remaining oil and chicken. Add the butter to the skillet and heat until melted and foamy. Add the mushrooms and cook, stirring often, until almost all the liquid that the mushrooms give off has evaporated, about 5 minutes. Pour in the wine, increase the heat to high, and cook, stirring, until almost all the liquid has evaporated. Add the chicken stock and simmer for 3 minutes. Return the chicken to the skillet and simmer, turning often, until the chicken is warmed through and the sauce is thickened, about 2 minutes. Transfer the scaloppini to warm serving plates. Stir the sour cream and chives into the sauce. Season with salt and pepper and spoon over the chicken.


1/4 cup butter
3 cucumbers, peeled, seeded and thinly sliced
1/4 cup scallions, chopped
1 and 1/2 to 2 cups chicken broth
1 cup plain yogurt
Salt and pepper
Sour cream
Fresh dill

Melt butter in a saucepan and add cucumbers and scallions. Cook over low heat for several minutes. Place cucumbers and scallions in food processor, add chicken broth, yogurt and salt and pepper. Blend until smooth. Chill for several
hours before serving. Serve chilled topped with sour cream and fresh dill. This soup is nice and cool and very good. You will be surprised at how rich the flavor is with so few ingredients. You can also serve this with some croutons to sprinkle on top of the soup.


4 sticks butter
10 oz. semisweet chocolate, chopped
4 cups sugar
8 eggs
1 tsp. vanilla
1 2/3 cups flour
2½ cups coarsely chopped walnuts
cocoa powder
vanilla ice cream

Preheat the oven to 350.  Spray a 13"x 9" baking dish with a non-stick spray.  Stir
butter and chocolate in a heavy large saucepan over medium-low heat till melted
and smooth.  Remove pan from heat.  Whisk sugar into chocolate mixture. Whisk
in eggs one at a time.  Whisk in vanilla and then flour.  Stir in walnuts.  Transfer
batter to prepared baking dish.  Bake till top is crisp and tester inserted in center
comes out with wet crumbs attached, about 50 min.  Cool 15 min.  Dust with cocoa powder.  Spoon into bowls and top with ice cream.  Serves 10 to 12.

Recipe courtesy Emeril Lagasse, 2004 Yield: 2 dozen

1/4 cup dried cherries
2 cups heavy cream
2 cups whole milk
3/4 cup granulated sugar
1 vanilla bean, split in half lengthwise
6 egg yolks
1/4 cup chopped bittersweet chocolate
1 pound milk chocolate, chopped
1 ounce vegetable shortening

In a medium bowl, cover the cherries with boiling water to cover. Let sit until plump, about 30 minutes. Drain well.
Combine the cream, milk, and sugar in a medium, heavy saucepan. Scrape the seeds from the vanilla bean into the pan and add the vanilla bean halves. Bring to a gentle boil over medium heat. Remove from the heat.

Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for 2 hours.

Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. When the ice cream is nearly completely firm, add the cherries and chopped bittersweet chocolate through the feed tube and process until well incorporated. Transfer to an airtight container and freeze until very firm, at least 8 hours.


Line 2 small baking sheets with aluminum foil. Freeze until very cold, at least 2 hours. Remove 1 sheet. Dip a 1-inch (about 1 1/2 teaspoons) scoop into a cup of hot water. Working quickly, scoop the ice cream into 12 balls as round as possible, and release each onto the frozen baking sheet to prevent from melting. Return the sheet to the freezer. Remove the second sheet from the freezer and repeat the process to form 12 more ice cream balls. Return the sheet to the freezer. Wrap the sheets in plastic wrap and stick 1 round toothpick in the center of each ice cream ball. (Reserve the remaining ice cream for another use, or double the chocolate shell recipe and use remaining the ice cream to create a larger number of bonbons.) Freeze the balls until very firm, overnight.

To make the chocolate dip, in the top of a double boiler or in a metal bowl set over barely simmering water, combine 14 ounces of the chocolate and the shortening. Melt over low heat, stirring, until reaches 116 degrees F to 118 degrees F, or feels fairly warm but not hot to the touch. Remove from the heat and stir in the remaining 2 ounces of chocolate. Continue stirring until the chocolate reaches 80 degrees F or feels cool to the touch. Return to low heat and cook, stirring, until the temperature rises to 85 to 87 degrees F, or feels barely cool. Remove from the heat.

Remove 1 sheet of ice cream balls from the freezer. Fill a 2-tablespoon measure with melted chocolate. Working quickly, hold 1 ice cream ball by the toothpick over a clean bowl. Pour the chocolate over the ball, turning to coat, catching the excess in the bowl and letting the excess chocolate drip off. Place the coated bonbon on the foil-lined sheet and repeat with the remaining ingredients. Return to the freezer until ready to serve, at least 30 minutes.

Before serving, place in a large, decorative bowl and remove the toothpicks. Serve immediately.


1 cup chocolate syrup
1/2 cup butter
1 cup powdered sugar
3 egg yolks, beaten
2 cup miniature marshmallows
1/2 cup nut meats, I like walnuts
3 stiffly beaten egg whites
1 cup whipping cream
12 graham crackers

Crush graham crackers and put a little over half of them in the bottom of an oblong glass pan, reserving rest of crumbs to sprinkle on top of finished dessert.  Cream butter and powdered sugar together, add beaten egg yolks and 1/2 cup of chocolate syrup, mixing well. Stir in miniature marshmallows and nut meats. Fold in stiffly beaten egg whites. Spread mixture over graham crackers.  Whip cream until thick. Spread over chocolate mixture.  Drizzle other 1/2 cup of chocolate syrup over above mixture. Sprinkle with reserved graham cracker crumbs. Refrigerate overnight.

1 large pkg raspberry Jell-O
1 chocolate loaf cake, sliced
1 can mandarin oranges
1 large pkg instant chocolate pudding (NOT the cooked variety)
1-2 bananas
1 large bowl whipped topping
garnish mini chocolate chips
Drain mandarin oranges and reserve juice. Prepare Jell-O according to directions on the package -- but when it comes time to add cold water, use the reserved juice as part of the water (i.e., if you have 1/2 cup of juice and need 2 cups water, use the juice a 1 1/2 cups water). Set aside to cool.  In a 9 x 13 inch baking dish, lay the slices of chocolate cake to cover the bottom. It's okay if you have to cut some to fit -- get them in there nice and snug. Arrange orange slices over the cake. Carefully pour in the Jell-O, so as not to slosh things around, just enough to cover the fruit and cake. Refrigerate until Jell-O is set.  Cover the Jell-O with sliced bananas. Mix up the pudding according to package directions. Carefully spread the pudding over the bananas.[ Be sure to USE INSTANT pudding -- hot pudding will brown your bananas and melt your Jell-O. ] Spread whipped topping over the pudding. Sprinkle the whipped topping with mini chocolate chips. Chill until you're ready to serve.


2 tbsp oil
2-1/2 pounds ground beef
1 quart cold water
1 (6-ounce) can tomato paste
2 large onions (diced)
1-1/2 tbsp vinegar
1 tsp Lea & Perrin Worcestershire sauce
1 clove garlic (crushed)
2 tbsp chili powder
5 bay leaves
2 tsp cinnamon
1 tsp allspice
2 tsp cayenne pepper
1-1/2 tbsp unsweetened cocoa
Salt & pepper to taste

In a heavy gauge pot, heat oil, add beef until brown, add onions and water and bring to a boil. Reduce to a simmer and add tomato paste and all other ingredients and let simmer 1-1/2 to 2 hours. Adjust with salt & pepper to taste. Remove bay leaves before serving. Yield: 6 to 8 servings

In Cincinnati the true enthusiasts have their Chili 1 to 5 ways:

1. Plain
2. "Two Way" - Spaghetti & Chili
3."Three Way" - Chili, Spaghetti, and Cheddar Cheese
4."Four Way" - Chili, Spaghetti, Cheddar Cheese, and Onions
5."Five Way" - Chili, Spaghetti, Cheddar Cheese, Onions and Kidney Beans

Original, from the Brown Derby Restaurant

1/2 head lettuce, about 4 cups
1 bunch watercress
1 small bunch chicory, about 2 1/2 cups
1/2 head romaine, about 2 1/2 cups
2 medium peeled tomatoes
6 strips of crisp bacon
2 breasts of boiled chicken
3 hard cooked eggs
1 avocado
1/2 cup crumbled Roquefort cheese
2 tablespoons chopped chives
1 cup (approximately) Original Cobb Salad Dressing

Cut lettuce, half the watercress, chicory and romaine in fine pieces
and arrange in a large salad bowl.

Cut tomatoes, bacon, chicken, eggs, and avocado in small pieces and
arrange, along with the crumbled Roquefort cheese, in strips on the

Sprinkle finely cut chives over the Cobb salad and garnish with the
remaining watercress.

Just before serving mix the salad with the Cobb salad dressing.

Original Cobb Salad Dressing
Makes 1 1/2 cups

1/4 cup water
1/4 cup red wine vinegar
1/4 teaspoon sugar
1 teaspoon freshly squeezed lemon juice
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
3/4 teaspoon Worcestershire sauce
1/4 teaspoon dry English mustard
1 small clove garlic, finely minced
1/4 cup full-flavored olive oil
3/4 cup salad oil

Blend all ingredients together, except oils. Add olive and salad oils. Mix well. Blend well again before mixing with salad.

A note from the Brown Derby: "The water is optional, depending upon the degree of oiliness desired in the dressing." Serves 4 to 6


 2 eggs, well beaten
 1 cup light brown sugar
 1/2 cup buttermilk
 1 tsp vanilla extract
 2 cups all-purpose flour
 1/4 tsp salt
 1/4 tsp allspice
 1 cup cooked wild plums, mashed, pits removed (may substitute fresh cooked or
canned plums)
 1 cup chopped pecans or hazelnuts
 Powdered sugar to sift over baked plum bars (about 1/2 cup)

Preheat oven to 325F. Spray a 13x9-inch baking dish or pan.

In a medium mixing bowl, cream well together the beaten eggs with the brown sugar, buttermilk and vanilla. Add the flour, salt, and allspice, beating well together, then stir in the cooked plums and chopped pecans. Pour this batter into the prepared baking dish; spread evenly. Bake 35 to 40 minutes, until golden.

Remove and cool completely on wire rack. Cut into about 30 bars and dust well with fine sifted powdered sugar, if desired.   Yield: 30 servings.

Chef Teri Rippeto of Potager says the secret to this soup is sweet
corn - as fresh as possible.

6 ears corn
3 tablespoons chopped red onion
1 cup heavy cream
Salt and pepper

Cut kernels from ears of corn.

Make corn stock with the cobs by covering with water and simmering for an hour. Strain, saving the stock.

Sauté onion in melted butter until it begins to caramelize. Add corn and enough corn stock to cover the corn. Add cream and simmer until corn is tender. Blend in the blender until smooth. Taste for salt and pepper. If the soup is too thick, thin it down a bit with corn stock. Garnish with a little chopped basil or chopped marjoram.


16 oz. cream cheese, softened
1/4 cup prepared mango chutney
1/2 tsp. curry powder
1 Tbsp. brandy
1/3 cup sliced almonds
1 Tbsp. shallots, minced
1 pound green grapes

Combine cream cheese, mango chutney, curry powder, brandy, almonds and shallots and mix well. Shape mixture in an oval shape. Cut some of the grapes in half and place on top of the cream cheese, cut side down. This will resemble
a cluster of grapes. Serve with remaining grapes and crackers.


2 lbs fresh ripe tomatoes, blanched and peeled
3 Tbsp butter (do not substitute unless you are vegan; it affects flavor)
1 small yellow (brown) onion, chopped
1/4 cup all-purpose (plain) flour
1 quart whole (full fat) milk (substitute cream for part of the milk if desired)
Pinch or up to 1/1 2 tsp sugar (depending upon acid level of tomatoes)
1 tsp salt or to taste
Freshly ground white pepper to taste

Fresh herbs for garnish (parsley, basil, summer savory, chervil; you decide)
Croutons or plain crackers (savory biscuits)

Place a sieve over a bowl. Halve the tomatoes and squeeze them into the sieve to remove the seeds and retain the juice. Chop the tomato flesh and add to the juice; set aside.

Melt the butter in a heavy-bottomed non-reactive soup pot; add the onion and cook until translucent and tender. Stir in the tomatoes; simmer gently for 10 minutes, stirring occasionally to prevent sticking. Stir in the flour until it is completely absorbed. Add about a third of the milk. Simmer gently until the
soup thickens and there is no more raw flout taste, adding more milk as needed. Allow to cool a bit. Puree in the food processor until completely smooth. Return to the pot and add the rest of the milk and/or cream; stir well and heat but do not allow to boil. Tasting all the while, add sugar cautiously, only enough to balance any acidity. Add salt and pepper to taste.

Garnish and serve hot. This soup keeps well refrigerated and reheated; in fact, the flavor develops nicely with overnight storage. Serves 4-6.

Chef Teri Rippeto serves this salad over grilled fish.

1 red bell pepper, cut into thin strips
1 head baby fennel, shaved very thin
1 small red onion, shaved very thin
2 ears corn, cut off the cob
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
2 peaches, diced
1 cucumber, seeded and diced
2 tablespoons chopped cilantro
Salt and pepper

Mix bell pepper, fennel, onion, corn, lemon juice, and olive oil, and marinate up to 2 hours. Right before you're ready to serve, add peaches, cucumber and cilantro. Mix and taste for salt and pepper.


     1/3    cup  raisins
     1/3    cup  sour cream
     1/4    cup  mango chutney
  1 1/4    teaspoons  curry powder
     1       (5-ounce) can  chunk chicken -- drained
     1       (15-ounce) package  refrigerated pie crusts

Heat oven to 400F.

Mix all ingredients except pie crusts. Allow pie crusts to stand at room
temperature for 15 minutes to soften. Unfold each pie crust as directed on package. Remove plastic sheets; press out fold lines. Cut seven 3 1/2-inch circles from each pie crust.

Place about 1 tablespoon chicken mixture in center of each circle. Brush edge of each circle with water; fold circle in half over filling. Press edges with fork to seal. Place on ungreased cookie sheet. Bake 18 to 23 minutes or until light golden brown. Serve warm.  Yield: 14 servings.

Recipe courtesy Emeril Lagasse, 2004 Yield: 10 to 12 servings

1/2 cup plus 2 tablespoons sifted cake flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup sugar
6 eggs, at room temperature
1 teaspoon vanilla extract
1 quart Homemade Dulce de Leche Ice Cream, recipe follows, slightly softened
Chocolate sauce, optional topping

Position a rack in the lower third of the oven and preheat oven to 375 degrees F. Grease a 17 by 11-inch jellyroll pan, and spread with parchment paper, leaving a 2-inch overhang on the short sides. Grease the paper and set aside.
Into a small bowl, combine the cake flour with the baking powder and salt.

Whip the eggs until foamy, then add the sugar and continue to beat until the eggs are airy and have tripled in volume, 4 to 5 minutes. Add the vanilla extract. Sift about one third of the flour mixture into the batter, folding carefully with a rubber spatula. Sift and fold in the remaining flour in 2 more additions without over mixing.

Gently pour the batter down the center of the prepared pan, spreading evenly with a spatula. Bake until the cake springs back when pressed with a finger, 5 to 7 minutes.

Gently lift the cake off of the pan and let rest on a rack for 5 minutes. Turn the cake out onto a sheet of wax paper and slowly pull away the parchment paper.

Spread the softened ice cream in an even layer over the surface of the cake, leaving a 1/2-inch border along the top and bottom. Starting with the end closest to you, begin rolling up tightly. Wrap in the wax paper, then in plastic wrap, and freeze until firm.

Carefully unwrap the cake and set on a serving platter. Drizzle, if desired, with the chocolate sauce and serve.

Homemade Dulce de Leche Ice Cream:
2 cups heavy cream
1 cup milk
1/2 cup sugar
6 large egg yolks

In a medium heavy saucepan, combine 3/4 cup of the dulce de leche, the cream, milk, and sugar. Bring to a gentle boil over medium heat. Remove from the heat.

Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream mixture into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Refrigerate until well chilled, about 2 hours.

Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. When the ice cream is nearly completely thickened, pour in the remaining 1/4 cup dulce de leche to create a swirl in the ice cream. Transfer to an airtight container and freeze until ready to serve. Yield: about 1 quart

Homemade Dulce de Leche:
1 quart milk
1 cup sugar
1 vanilla bean, split in half and seeds scraped
1 teaspoon baking soda
2 tablespoons water

In a large heavy saucepan, combine the milk, sugar, vanilla bean and seeds and bring to a gentle simmer over medium heat, stirring to dissolve the sugar. When the milk begins to get foamy on top, stir to incorporate the foam.

In a small bowl, dissolve the baking soda in the water, and add to the milk mixture. Reduce the heat to low and cook uncovered at a bare simmer. Let cook, stirring occasionally without working the foam into the milk. After 1 hour remove the vanilla bean. Continue cooking, skimming occasionally, until tan, very thick, and reduced to about 1 cup, 1 1/2 to 2 hours. (The milk will continue to darken as it cooks.)

Strain into a clean container and let cool. Cover and refrigerate until ready to use. (The dulce de leche will thicken as it cools, and will keep refrigerated for up to 2 weeks.) Yield: about 1 cup

Yield: 4 servings (as side dish)
Source: "The Diabetes Food and Nutrition Bible"
Info: http://diabeticgourmet.com/book_archive/details/11.shtml

  4 sweet potatoes (3-4 ounces each)
  2 cups crushed pineapple, in its own juice
  2 teaspoons cinnamon
  1 teaspoon nutmeg
  1 tablespoon slivered almonds (garnish)

To cook sweet potatoes, either boil, unpeeled, n a large pot and let them cook over medium heat for 45 minutes, uncovered, until you can put a fork in them easily. Or you can bake the sweet potatoes in a preheated 375 degree F. oven directly on the rack for 45 minutes to 1 hour.

Preheat the oven to 350 degrees F. Let the cooked potatoes cool and then gently peel them.

Mash the potatoes with the pineapple and spices. Put a 1-quart casserole dish and top with slivered almonds. Bake for 20 minutes until potatoes are lightly browned.


First layer:
            Mix together.
1 cup Flour
½ cup soft margarine
1 cup chopped pecans
Spread in the bottom of a 9x13 inch pan.  Bake at 350 degrees for 15 minutes.  Let cool.

Second Layer:
            Beat together.
1 (8 oz.) pkg. cream cheese
1 cup sugar
            Fold in:
4 oz. Cool Whip
            Spread over first layer.

Third Layer:
            Beat until smooth:
2 boxes instant chocolate pudding
1 box instant vanilla pudding
5 cups milk
            Spread over second layer.

Fourth Layer:
           Spread 8 oz. Cool Whip over the third layer.  Top with chocolate curls if
desired.  Refrigerate.


8 cups water
2 sprigs fresh parsley
2 cloves garlic, crushed
2 bay (laurel) leaves
1 cinnamon stick
1 lb green or brown lentils, picked over and rinsed
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 Tbsp Dijon mustard
1 shallot, finely chopped
Salt and freshly ground pepper to taste
1 medium red onion, finely chopped
Fresh parsley for garnish (optional)

Combine the water, parsley, garlic, bay leaves, and cinnamon stick in a saucepan and bring to a boil over high heat.  Stir in the lentils, reduce the heat and simmer uncovered just until the lentils are tender, 15 to 30 minutes.  Do not over cook.  Drain the lentils, remove and discard the seasonings.  Whisk together the olive oil, vinegar, mustard, shallot, salt, and pepper and pour over the lentils.
Add the chopped onion and toss to combine.  Serve warm, chilled, or at room temperature, garnished with chopped parsley if desired.  Serves 6 to 8.


6 cups mixed greens
1 pound fresh green beans
1/3 cup hazelnuts, chopped
8 oz. Feta cheese, crumbled
1/4 cup olive oil
1/4 cup red wine vinegar
1/2 tsp. dry mustard
1 tsp. dried oregano
1 clove garlic, minced
Salt and pepper to taste

Bring a saucepan of water to a boil and place green beans in the boiling water and blanch for several minutes. Remove and place in cold water to prevent further cooking. Place mixed greens, in a bowl. Drain cold water from green beans and add them to the mixed greens along with hazelnuts and Feta cheese.
Combine olive oil, red wine vinegar, dry mustard, oregano, garlic and salt and pepper in a cruet and shake. Just before serving pour over salad and toss


1  2- to 2 1/2-pound boneless beef chuck pot roast
3/4  cup dry red wine or tomato juice
2  tablespoons tomato paste
1  tablespoon snipped fresh sage or 1/2 teaspoon ground sage
2  teaspoons  instant beef bouillon granules
1/4  teaspoon pepper
10  cloves garlic, halved
1  tablespoon cooking oil
1 1/4  pounds whole tiny new potatoes or 4 medium potatoes
4  medium carrots, cut into 2-inch pieces
2  small onions, cut into wedges
2  stalks celery, bias-sliced into 1-inch pieces
1/2  cup cold water
1/4  cup all-purpose flour

Trim fat from roast; place meat in a heavy plastic bag set in a bowl. Combine the wine or tomato juice, tomato paste, sage, bouillon granules, pepper, and garlic. Pour over meat. Close bag and marinate in refrigerator for 6 to 24 hours, turning occasionally. Remove meat from marinade, reserving marinade.

In a kettle or pot, brown the roast on both sides in hot oil. Drain well. Pour reserved marinade over roast. Bring to boiling; reduce heat. Cover and simmer for 1 hour.

Remove a narrow strip of peel from around the center of each new potato. (Or, peel and quarter each medium potato.) Add potatoes, carrots, onions, and celery to meat. Cover and simmer 45 to 60 minutes or until tender, adding some water if necessary. Transfer meat and vegetables to a serving platter; cover to keep warm while preparing gravy.

For gravy, measure pan juices; skim fat. If necessary, add water to equal 1 3/4 cups liquid; return to pan. Combine the 1/2 cup cold water and the flour. Stir into juices. Cook and stir until bubbly. Cook and stir for 1 minute more. Season with salt and pepper. Serve with meat and vegetables. If desired, garnish with additional fresh sage. Makes 8 servings.

(Substitute for Lyle's Golden Syrup for use in Australian recipes)

Put 1/4 cup sugar in a small heavy saucepan and shake pan so the sugar is in an even layer. Sprinkle it with 1/2 tsp vinegar and 1 tsp. water. Cook over low heat, without stirring, for 5 minutes. Increase heat to medium and cook until syrup has taken on a light caramel color, 5 to 6 minutes. Do not stir, but let it bubble for 2 to 3 minutes. When the bubbling stops, stir well. It can be stored at room temperature for several months.


2 avocados, mashed
1 tbsp lemon juice
2 tomatoes, peel and chop
1 cup onions, chopped
1 tsp seasoned salt
1/2 tsp lemon pepper
2 tbsp black olives, chopped
1 tbsp green chili peppers --
1 chopped
1 tbsp fresh cilantro, chopped

Mash the ripe avocado, add lemon juice and blend. Peel, chop and drain the tomatoes. Add along with remaining ingredients to the avocado mixture; blend. Cover and chill. Serve over chicken enchiladas or as a sauce over any Mexican-style chicken, beef, or cheese dish. Also serve with tortilla chips as a dip. Can be kept in refrigerator up to 24 hours if covered very tightly. Servings: 6

Serve this easy dessert after a full-flavored barbecued meal.   Serves 6

4 tablespoons sugar
4 tablespoons corn starch
12 ounces coconut milk
2 1/2 teaspoon vanilla

Place the coconut milk in a medium saucepan. Whisk in the vanilla. Simmer for 5
minutes, stirring frequently. In a separate bowl, mix together the sugar and corn
starch. Slowly whisk the mixture into the coconut milk mixture. Simmer for 4
minutes, whisking constantly. Pour into small individual serving bowls. Cover, cool slightly and refrigerate until firm (about 1 1/2 hours). Serve chilled.

12 tablespoons butter
1 vanilla bean
5 ounces blanched hazelnuts, toasted
1 1/3 cups powdered sugar
1/3 cup flour
5 egg whites
1/4 cup granulated sugar
Fleur de sel (sea salt)
Caramel ice cream

Place an 8-inch skillet on low heat and add the butter. Cut the vanilla bean in half lengthwise. Scrape the seeds out; add the seeds and bean to the butter. When the butter turns a golden brown, 15 to 20 minutes, remove from the heat. Remove the seeds and pod and scrape the butter into a bowl to cool.

Heat the oven to 350 degrees. Spray a 10-inch cake pan with nonstick spray, and line it with parchment paper. Grind the hazelnuts with the powdered sugar in a food processor.

Place the ground nuts in a large mixing bowl. Add the flour and stir until well combined.

Beat the egg whites and granulated sugar to stiff peaks using an electric mixer. Fold the whites into the nut mixture. Fold in the room-temperature brown butter.

Pour the batter into the prepared pan. Bake until a skewer inserted in the center comes out clean, about 1 hour. Cool for 10 minutes, then run a sharp knife around the edge and unmold onto a serving platter. Sprinkle each serving of cake with a little fleur de sel. Accompany with a scoop of caramel ice cream.


Vanilla Ice Cream

1 1/4 gallons double cream (heavy cream – whipping cream)
1 1/2 pounds best pounded sugar
Seeds of 3 or 4 vanilla seeds

Mix cream and sugar; sift into the freezer and add the vanilla seed; freeze smooth. After being frozen, repack into a churn or glass freezer. The cream should stand 5 or 6 hours in a cool room before being used.

We now have plain and fancy ice cream machines that can be used at home with ease, however there is still something memorable about our mouths watering as we wait for our bowl of "Ice". Give these more contemporary recipes a try this year and be sure to invite family and friends of all ages.

Milky Way Ice Cream

16 ounces Milky Way candy bars
1 quart whipping cream
4 eggs
1 1/2 quarts milk
1 package (3.4 ounces) instant vanilla pudding mix
1 package (3.9 ounces) instant chocolate pudding mix

In a double boiler, melt candy bars with half the cream. Beat eggs in remaining cream. Whisk into melted chocolate mixture. Cook and stir for 5 minutes. Cool. Beat milk and pudding mixes. Fold into chocolate mixture. Chill several hours or overnight. Freeze in an ice cream freezer according to instructions. Makes 3 quarts.

Brown Sugar Peach Ice Cream

4 large peaches, pureed or chopped fine
1 1/4 cups brown sugar, firmly packed
1 tablespoon lemon juice
1 1/2 cups milk
3 eggs, beaten
1 1/2 cups whipping cream
1 tsp. vanilla extract

To peaches, add 1/2 cup of the sugar and the lemon juice. Set aside. In medium saucepan combine milk, eggs, and remaining sugar. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon, about 15 minutes. Stir in cream and vanilla. Chill. Stir peaches in cream mixture and freeze in ice cream maker.

Citrus Ice

Juice of 6 lemons
Juice of 7 oranges
3 1/2 cups sugar
1 pint whipping cream
1 quart whole milk

In a large bowl, combine juices, sugar, cream and milk. Mix well. Pour mixture into an ice cream freezer and freeze according to instructions. Serve immediately for a soft consistency or place in freezer. 2 quarts.

Honey Ice Cream

2 cups milk
1 cup heavy cream
3/4 cup flavored honey; raspberry or citrus
6 egg yolks
1/4 cup sugar
1 cup heavy cream

In a heavy saucepan, combine milk, 1 cup cream, and honey. Stir over medium-low heat until dissolved. Keep warm over very low heat. In a small bowl, beat egg yolks and sugar at high speed until pale in color, 5-8 minutes. Transfer to large bowl. Slowly beat in warm milk mixture at medium speed. Return to saucepan. Cook over medium heat, stirring constantly, until it thickly coats a wooden spoon. Do not boil. Remove from heat. Pour into bowl. Add 1 cup heavy cream and mix well. Cool in ice water bath, stirring, until cold. Pour into ice cream machine Freeze in machine for about 20-25 minutes following instructions. Cover and place in freezer when finished for at least 4 hours. Makes 5 1/2 cups.

Mango Ice Cream

2 large mangos
1/2 cup sugar
1 tablespoon lemon juice
1 cup heavy cream

Scoop out mango flesh and chop. Discard peel and seed. Place mango, sugar and juice in food processor until smooth and thick. Pour puree and cream into ice cream canister and freeze according to machine directions. Serves 6.

Vanilla Ice Cream II

1 quart milk
1 1/4 cups granulated sugar
dash salt
2 eggs, beaten
1 1/2 cups heavy cream
2 tsp. vanilla

Heat milk until small bubbles begin to appear; stir in sugar and salt. Stir in some of the hot mixture into the beaten eggs and mix well. Slowly stir eggs into pan and cook over low heat, stirring for about 2 minutes. Do not boil. Stir in cream and let mixture cool; stir in vanilla. Freeze in ice cream machine according to directions. Serves 8.

Recipe courtesy Emeril Lagasse, 2004 Yield: 2 servings

2 ounces coffee-flavored liqueur (recommended: Kahlua)
2 ounces vanilla-flavored vodka
1 ounce crème de cacao
2 scoops premium vanilla ice cream
Toasted sweetened coconut flakes, garnish
Unsweetened cocoa, garnish

In a blender, combine the coffee liqueur, vodka, crème de cacao and ice cream. Blend until frothy. Pour into 2 glasses, garnish with the coconut flakes and cocoa and serve immediately.


1 tablespoon vegetable oil, 1 turn of the pan
1 1/4 pounds ground sirloin
1 cup chicken stock, eyeball it, 1/2 a 14-ounce can or box
1 teaspoon sweet paprika
1 teaspoon Worcestershire sauce
Salt and pepper
4 burger buns, spilt, or Kaiser rolls, split
1/2 yellow skinned onion, finely chopped

Heat a medium skillet over medium high heat. Add oil and meat to the pan and
brown the meat, breaking it up with the back of a wooden spoon as it cooks. Add
chicken stock to the meat. Season the meat with paprika, Worcestershire, salt
and pepper. When the liquid comes to a bubble, reduce heat to simmer. Cook
meat 15 minutes, stirring occasionally.  Pile meat into buns or rolls and top with
raw finely chopped onions


Non-stick cooking spray or butter
2 eggs
1/3 cup heavy cream
1/4 cup water
1 teaspoon no sugar added maple extract
1/2 cup soy flour
2 tablespoons sugar substitute (recommended: Splenda)
1 tablespoon wheat (or oat) bran
1/4 teaspoon baking powder
1/8 cup chopped pecans (walnuts may be substituted)
Low Carb Fresh Whipped Cream, recipe follows

Grease a griddle or large pan with nonstick cooking spray or butter and heat over medium heat.

Mix all ingredients except pecans in a blender for about 15 seconds. Stop and scrape down the sides with a spatula, and continue mixing for another 15 seconds until well blended.

Pour approximately 16 mini-cakes onto the hot griddle, and sprinkle each with a few pecans. Cook on each side for only a minute or 2. Serve hot with melted butter or top with a dollop of Low Carb Whipped Cream.

Low Carb Fresh Whipped Cream:
1 cup heavy cream
1/3 cup sugar substitute (recommended: Splenda)
1 teaspoon no sugar added vanilla extract

With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Store in a pastry bag or glass dish with a lid and refrigerate. Yield: 12 servings


1 cup brown sugar
1/2 cup water
1/2 cup chopped pecans
2 Tbsp maple flavor
2 Tbsp butter
1 Tbsp cornstarch

Combine all ingredients in a small saucepan. Cook, uncovered, over low heat for 15 minutes, stirring frequently. Serve warm over ice cream, desserts, French toast, or pancakes. Makes 1 cup sauce


1 1/2 cups light corn syrup
1/4 cup brown sugar, packed
2 tbsp water

Combine and boil two minutes

Add: 3/4 tsp maple flavor
3/4 tsp vanilla extract

Serve over pancakes or waffles.


6 - 8 pork loin chops about 1 inch thick
1/4 cup soy sauce
2 cloves garlic, minced
1/4 cup dry sherry
1 tsp. dry mustard
1 tsp. ground ginger
1 tsp. dried thyme
Salt and pepper to taste

Combine all ingredients except pork chops. Place pork chops in a shallow baking dish and pour marinade over chops. Refrigerate for several hours before cooking. You can grill these chops over a medium-high hot grill or bake at 350 degrees for about 45 minutes, either way you should cook pork until it is no longer pink in the middle. Be careful not to overcook however or the pork will become tough. The marinade in this recipe is perfect for pork. You should turn the chops a few times during the marinating process to make sure each side
gets a turn.

Apple-Chile Chutney

4 cups granny smith apples, peeled cored and diced
2 red or green chilies, diced
1/4 cup cider vinegar
1/3 cup brown sugar
6 cloves garlic, minced
2/3 cup water
1 Tbsp. fresh marjoram or 1 tsp. dried

Combine all ingredients in a saucepan and cook over medium heat until apples are tender. Refrigerate until ready to serve. Be careful when chopping hot chilies, they can make your fingers burn and if you touch your eyes with the chili juice
on your fingers it could be quite painful. If you like things a little hotter you may leave some or all the seeds in the recipe when chopping the chilies. We never tried making our own chutney until we found this recipe. We can always find
Major Gray's Mango Chutney and who wants to mess around with perfection? But once we tried this chutney we were hooked. It is very easy and the result is wonderful. You can also alter the ingredients to make it mild or very spicy.


3 Tbsp butter
1 cup all-purpose flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup milk
2 cups sliced fresh peaches or nectarines
Whipped cream for garnish (optional)

Place the butter in a deep 9-inch (23 cm) pie or cake pan and heat in a preheated 375F (190C) oven until the butter is melted.  Meanwhile, mix together the flour, sugar, baking powder, and salt in a bowl. Stir in the milk until smooth.  Pour the batter into the pie pan and pour the peaches (including any juices) into the middle of the batter - do not stir.  Bake for 40 to 50 minutes, until the custard is set in the middle.  Serve warm or cold, garnished with whipped cream if
desired.  Serves 6 to 8.


1 loaf bread
1 - 20 oz. can crushed pineapple in heavy syrup, drained, reserve juice
2 - 8 oz. bags Velveeta shredded cheese (or shred your own cheddar)
2 Tbsp (heaping) miracle whip - to taste, enough to make moist
2 tsp. sugar or Splenda, more or less, to taste

Mix drained pineapple, 1 bag of cheese, miracle whip and sugar.  Mix well. If dry add miracle whip or reserved syrup from pineapple. If too moist, add more cheese.  You can easily adjust this recipe to your taste.  Spread on bread to make sandwiches.  Quarter sandwiches and arrange on platter.  Just sort of taste as you go and add until it suits you.  Serves 20-30. This is good on crackers.


2 lb small red potatoes
2 tablespoons white-wine vinegar
1 tablespoon minced shallot
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons extra-virgin olive oil
1 cup thawed frozen or cooked fresh baby peas (5 oz)
1/3 cup chopped or torn fresh mint leaves

Cover potatoes with cold salted water in a 3-quart saucepan, then simmer, covered, until tender, 10 to 15 minutes.

While potatoes are cooking, whisk together vinegar, shallot, salt, and pepper in a large serving bowl.

Drain potatoes and halve or quarter if desired. Add to vinegar mixture while warm and toss to coat. Add oil, peas, and mint and toss to combine. Season with salt and pepper and serve warm or at room temperature. Makes 6 servings.


4 to 5 pounds pot roast of beef (rump or brisket)
3/4 malt vinegar
2 teaspoons salt
3 tablespoons firmly packed brown sugar
1/8 teaspoon each of ground cloves and allspice
1 teaspoon ground ginger
1 bay leaf
1 1/2 teaspoons coarsely ground pepper
3/4 cup chopped onions

Brown meat in heavy kettle. Drain off fat. Put meat on rack, add 3/4 cup water and cover. Simmer for 1 hour. Remove meat and cut into 1/2 inch think slices; return to kettle. Bring to boil 3/4 cup water plus remaining ingredients. Pour over meat. Cover and simmer until fork tender, about 1 1/2 hours. Add water if
necessary. Strain gravy and thicken. Simmer a few minutes and pour over meat.
Makes 6 to 8 servings.

Very good with potato dumplings or parsleyed new potatoes. You brown the meat and simmer for 1 hour and then proceed with directions if you are using the crock pot.

Real Food for Real People

  1 1/2 cups  butter
  8 ounces  unsweetened baking chocolate
  6 eggs
  3 cups  sugar
  1 tablespoon  vanilla
  1 1/2 cups  flour
  1 cup  walnuts -- optional
  2 cups  miniature marshmallows
  1 ounce  unsweetened baking chocolate -- melted

Preheat oven to 350 degrees F.   Grease and flour 2 - 9 inch square baking pans.  

In a heavy saucepan, melt butter and chocolate over medium heat; cool slightly.  
In a mixing bowl, beat eggs for 2 minutes.  Gradually add sugar, beat until thick,
about 3 minutes.  Stir in chocolate mixture and vanilla.  Fold in flour and the nuts,
if desired.  Pour into the two prepared 9 inch square baking pans.   Bake at 350
degrees F for 25 to 30 minutes or until a toothpick inserted in the center comes
out with moist crumbs.  Do Not over bake.   Sprinkle each pan with 1 cup
marshmallows.  Broil until marshmallows are golden brown, about 30 - 60 seconds. Drizzle with melted chocolate. Makes 48


1 Cup Flour
1 tsp baking powder
3/4 Cup firmly packed brown sugar
1 tablespoon butter, melted
1/2 Cup milk

Caramel Sauce
3/4 Cup firmly packed brown sugar
2 Cups water
2 tablespoons butter
Preheat oven to moderate (350F).

Combine flour, sugar, butter, milk in mixing bowl; mix well.  Spread mixture into 8 Cup baking dish.

Combine all ingredients for sauce in microwave safe jug - bring to boil and stir to dissolve sugar. 

Pour caramel sauce over the back of a spoon over batter in dish.  Bake in moderate oven for about 40 minutes or until cake is cooked.  Serve with cream and/or ice cream.


For the sauce:
2-4 cloves garlic, finely chopped
1/4 cup chicken stock or water
1/4 cup smooth peanut butter
2 Tbsp soy sauce
2 Tbsp rice vinegar
1 Tbsp molasses or sugar
1/2 tsp sesame oil
Cayenne pepper or hot sauce to taste (optional)

For the shrimp:
1 - 1 1/2 lbs large shrimp, peeled and deveined
2 Tbsp peanut oil
1/2 tsp ground ginger
1/2 tsp ground cumin
1/2 tsp curry powder
Salt and freshly ground pepper to taste

Combine the ingredients for the sauce in a small saucepan and bring to a simmer over medium heat, stirring frequently.  Add a little more liquid if necessary to make a thick sauce.  Set aside.  Place the shrimp in a mixing bowl, add the oil and seasonings, toss to combine, and refrigerate for 20 to 30 minutes.  Thread the shrimp onto skewers and grill over hot coals until firm and opaque, 1 to 2 minutes per side.  Serve with the sauce for dipping.  Serves 4 to 6.


    5 cups sourdough bread cubes
    3 cups skim or low-fat milk
    4 eggs
    2 egg yolks
    1 cup sugar
    1 tablespoon vanilla
    1 teaspoon grated orange peel
    1/2 teaspoon ground cinnamon
    2 cans (8 oz. each) pineapple tidbits in juice, drained
    1/3 cup raisins
    1/2 cup shredded coconut
    1/2 cup chopped toasted almonds*
    Cream or milk, optional

Place bread cubes in lightly greased 2-quart casserole. In large bowl beat together milk, eggs, egg yolks, sugar, vanilla, orange peel, and cinnamon. Pour over bread cubes. Stir in remaining ingredients.

Bake in preheated 350F oven until knife inserted near center comes out clean, about 50 to 60 minutes. Serve with cream or milk if desired.  (For a puffier pudding, refrigerate several hours or overnight before baking.)  Yield: 8 servings.

*To toast almonds, place nuts single layer on baking sheet.  Bake in preheated 350F oven, stirring occasionally, for 10 to 15 minutes.


1 pound lean boneless pork, trimmed and cut into 1-inch cubes
1 cup dried small white beans, rinsed and drained
1 cup hot water
1 can (14-1/2 ounces) diced tomatoes
1 can (6 ounces) tomato paste
1 can (20 ounces) pineapple chunks, drained, juice reserved
1 can (4 ounces) diced green chilies
1 medium onion, chopped
1 tbsp chili powder (or more or less to taste)
1 tbsp cumin (or less to taste)
1/2 tsp garlic powder

In a 3-1/2-quart electric slow cooker, combine the pork, beans, hot water, tomatoes with their liquid, tomato paste, juice from pineapple chunks, chilies, onion, chili powder, cumin, and garlic powder; mix well. Cover and cook on the low heat setting 8-1/2 to 9 hours until the pork and beans are tender, stirring once halfway through the cooking time, if possible. Stir in the pineapple chunks and serve. Serves 4 to 6.


12 oz. (2 boxes) Stove Top stuffing
4 c. sliced yellow squash (can use frozen, thawed but not drained)
1 can cream of mushroom/celery/chicken soup
1 lg. onion, chopped
1/2 lb. American or Velveeta cheese, diced
1 1/2 c. water
1/4 c. butter

Preheat oven to 350 degrees and grease large, deep baking dish (a round Pyrex
casserole works well).  In a medium bowl, combine squash, soup, and onion.  Spread 1 1/2 cups stuffing in bottom of baking dish; top with half of squash mixture and a generous amount of black pepper.  Sprinkle with half of cheese; repeat layers.  Top with remaining stuffing and pour water over all.  Dot butter over top and cover tightly.  Bake for 75 minutes or until golden brown on the outside and bubbly in the middle.


2 cups fresh butter beans
3 cup fresh corn
2 cups fresh tomatoes, diced
1/4 cup butter
1/2 cup water
1 Tbsp. sugar
Salt and pepper to taste

Cook butter beans in water, butter and salt and pepper until tender; about 10 minutes. Add corn, tomatoes and sugar and continue cooking for 5 - 10 more minutes. Adjust sugar and salt and pepper flavors as needed. This recipe requires a little effort on your part to create the perfect combination of sugar,
salt and pepper. Start out with just a little of each and add what you need to create you own perfect succotash recipe.


1/4 cup loosely packed fresh mint
3 tablespoons sugar
1 1/4 lb blackberries, left whole, or 1 1/2 lb sweet cherries, pitted and halved
3 firm-ripe medium peaches or nectarines, halved lengthwise, pitted, and cut into
1/3-inch-thick wedges
1/2 lb seedless green grapes (1 1/2 cups), halved

Makes 6 servings. Pulse mint and sugar in a food processor until finely ground. Sprinkle mint sugar over fruit in a large bowl and toss gently to combine. Let stand 5 minutes before serving.


4-5 medium summer squash, yellow, zucchini, or a mixture of both
1 small onion
1/2 - 1 cup shredded cheese
1-2 eggs
salt and pepper

Shred the squash and onion.  Mix together with beaten egg, cheese, salt and
pepper.  Add enough flour to make a batter-like substance, fairly thick. Heat
non-stick griddle, or griddle sprayed with non-stick spray.  Place mixture on hot
griddle in about 3-4 inch rounds, flattening slightly.  There will be no expansion, so you can place them close together.  Cook on one side until golden brown, about 5 min.   Turn and cook other side.  Keep warm in 250 degree oven while others cook.  Serve warm. 

Real Food for Real People Serves 8

  2 Eggs
  1 cup  Dry Bread Crumbs -- or cubes
  2 cloves  Garlic -- minced or pressed
  2 teaspoons  Salt
  1 teaspoon  Dry Mustard
1/2 teaspoon  Black Pepper
  1 bunch  Green Onions -- chopped
  1 tablespoon  Butter or Margarine
  1 cup  Swiss Cheese -- shredded
  2 ounces  Ham -- chopped
  2 pounds  Lean Ground Beef
1/2 cup  Low Sodium Chicken Broth
  1 cup  Catsup

Preheat oven to 350 degrees F.  Beat eggs in a large bowl, then add bread crumbs, broth, garlic, salt, mustard,  and pepper.  Mix in ground beef.  Set aside.  Sauté onions in  butter until tender, then blend cheese, ham and onions in another bowl.  Set aside.  Divide the meat mixture into two equal parts.   Pat one part into a loaf pan to form a layer with an impression in center and meat mixture forming sides to contain cheese mixture. Fill impression with cheese mixture and seal top with remaining meat mixture.  Cover and bake for 45 minutes.  Remove from oven and drain off fat.  Top with catsup and bake uncovered for an additional 30 minutes.  Let sit for 10 minutes before slicing to serve.

Note:  To freeze, do not top with catsup; wrap securely, label and freeze in a loaf
pan, then thaw in refrigerator overnight before baking according to directions above.


Tapioca pearls are made mostly from tapioca starch, processed from the bitter-cassava plant, sometimes called manioca or yuca in some parts of the world. The bitter-cassava plant is native to South America and was introduced into Asia sometime during the 19th century where it was quickly adopted as a staple food in many different cultures (perhaps explaining why Asians seem to be more favorably disposed to tapioca). The bitter-cassava plant -- and the starch it produces -- has been an all-purpose, all around useful plant. When not being made into tapioca pearls, it is used for other industrial purposes, such as textiles and other manufacturing.


3 Tbsp finely chopped fresh lemon grass*
or 1 Tbsp finely chopped lemon or lime zest
3 Tbsp vegetable oil
3 Tbsp fresh lime or lemon juice
1 Tbsp ground coriander seeds
1 Tbsp fish sauce*
1 Tbsp grated fresh ginger
1 tsp ground cumin
1 tsp sugar
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
4 - 6 boneless chicken breast halves

* Available in finer supermarkets and Asian specialty shops

Combine all ingredients in a bowl or large plastic bag and toss to mix the ingredients and thoroughly coat the chicken.  Refrigerate for 3 to 4 hours.  Grill over hot coals until the meat is firm and the juices run clear, 4 to 6 minutes per side.  Serves 4 to 6.

Yield: 1 1/2 to 2 cups

6 tomatillos (canned is fine)
3 T. finely chopped onion
1 medium to large avocado, mashed coarsely with a fork
1 juice of 1/2 lemon (1 tablespoon)
1/2 to 1 jalapeno, finely chopped, or Tabasco to taste
Salt to taste

Husk tomatillos, rinse briefly, and simmer in water to cover over medium high heat until tomatillos are tender and cooked through. Drain, mash, and cool. If using canned tomatillos, simply drain and mash.

Combine with onion, avocado, lemon juice, jalapeno or Tabasco, and salt. Serve immediately.

Serves 8

4 cups (8 to 10) tomatoes, peeled, cored and chopped
or 4 cups canned whole tomatoes, crushed
4 cups tomato juice or part tomato juice and part vegetable or chicken stock
12 to 14 washed fresh basil leaves
1 cup heavy cream
1/4 pound sweet unsalted butter
Salt to taste
1/4 teaspoon cracked black pepper

Combine tomatoes, juice and/or stock in saucepan. Simmer 30 minutes. Puree, along with the basil leaves, in small batches, in blender or food processor.

Return to saucepan and add cream and butter, while stirring, over low heat. Garnish with basil leaves and serve with your favorite bread.


3 cups diced turkey
1 can water chestnuts
1 can cream of chicken soup
1/4 cup water
1 cup chopped celery
1/2 cup chopped onions
Salt and pepper
Sliced almonds
Chinese noodles

Cook onion and celery in a skillet until tender. Add soup, water chestnuts, water, and almonds. Mix together, pour into baking dish, and sprinkle Chinese noodles on top. Bake at 350 degrees for 25 minutes.

8 to 10 med. baking potatoes
1 bunch scallions, chives or leeks
1/2 lb. bacon, fried & crumbled
1/2 lb. shredded cheddar cheese
1/2 stick butter
1/2 stick butter
1 cup. sour cream

Bake potatoes at 375 degrees for 1 hour. Mix remaining ingredients, but paprika, in a large bowl. Place them on top of stove to melt slightly for a tastier dish. Remove potatoes from oven, when they can be poked easily with a fork.  Cut potatoes in half and scoop them into a large bowl with first 6 ingredients. Mash, adding small amount of milk, if necessary. Refill shells and place in a large baking dish. Sprinkle  lightly with paprika and put them back into oven for 30 minutes at 375 degrees. Allow them to cool slightly before serving.

1 tablespoon vegetable oil
2 large red or green bell peppers, seeded and chopped
2 large onions, chopped
2 cloves garlic, minced
2 teaspoons minced ginger root
2 Jalapeno chilies, minced
1 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves
1 pound boneless, skinless chicken breast, cubed (3/4-inch cubes)
2 tablespoons flour
2 cups low-fat chicken broth
2 (15-ounce) cans great northern beans, rinsed and drained
Salt and fresh ground black pepper, to taste
Green Tomato Salsa (recipe below)
Fat-free sour cream, for garnish
In a large saucepan over medium heat, heat oil Add peppers onions, garlic, ginger root, chilies, thyme and oregano and sauté 8 minutes until tender. Add chicken and sauté 5 minutes, sprinkle with flour and cook 1 to 2 minutes longer.
Add chicken broth and beans to saucepan; heat to boiling. Reduce heat and simmer, uncovered, 10 minutes until chicken is tender. Season with salt and pepper. Serve with Green Tomato Salsa and sour cream.
Green Tomato Salsa Recipe

12 ounces Mexican green tomatoes (tomatillos)
1/2 small onion, chopped
1 clove garlic, minced
1 tablespoon fine-chopped cilantro
1 teaspoon minced Jalapeno chilies
1/4 teaspoon ground cumin
1/8 teaspoon sugar
Salt, to taste

Remove and discard husks from green tomatoes; simmer in water to cover in large saucepan 5 to 8 minutes until tender. Cool; drain, reserving liquid.

Process tomatoes, onions, garlic, cilantro, jalapeno chilies, cumin and sugar in a food processor fitted with the metal blade, using on/off pulses, until almost smooth, adding enough reserved liquid to make medium dipping consistency Season with salt. Yield: about 1 cup


1 9-inch piecrust prebaked
3 oz. white chocolate, melted
2 eggs and 2 egg yolks
1 and 1/3 cup buttermilk
1 Tbsp. lemon juice
1 tsp. lemon zest
1/3 cup brown sugar
2 Tbsp. flour
1 tsp. vanilla

Melt white chocolate either in a double boiler or in the microwave, being careful not to scorch. Pour into piecrust. Combine eggs, egg yolks, buttermilk, lemon juice and zest, brown sugar, flour and vanilla and cook over low heat in a
saucepan until it starts to thicken a little. Pour over white chocolate in the piecrust
and bake at 350 degrees for about 30 minutes. Cool before serving. Your may also wish to garnish with fresh raspberries, blueberries, blackberries or strawberries.

Recipe courtesy George Stella
Yield: 2 servings

3 ounces cooked thinly sliced steak (London broil or sirloin)
2 ounces cooked fresh spinach
3 ounces shredded Cheddar

5 eggs
2 tablespoons club soda
1/8 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon unsalted butter

Preheat the broiler to high.
Warm up the steak and spinach in a sauté pan or in the microwave. Place all ingredients, except butter, leftovers and cheese in a blender and process on high speed for about 10 seconds to incorporate air into the mix; the club soda and baking powder will help the omelet to rise. (You may also use a hand-held blender with a deep cup).

Melt the butter in a large non-stick pan over medium-high heat. Pour in the egg mixture, and using a rubber spatula, slowly push the cooked egg from 1 side of the bottom of the pan to the other to allow new raw egg to reach the bottom of the pan and cook (this creates height and keeps the bottom from burning).

When the omelet is cooked on the bottom and the top is still runny, you can either flip the omelet in the pan to finish, or to make the "Tallest" omelet possible, place the pan just below the broiler with the oven door open and the handle sticking out (it could melt otherwise) for about 30 seconds until the omelet rises and lightly browns.

Remove from heat, add warmed leftover filling and the cheese, and fold in half. To serve, slice into pieces. If desired, save a little filling and cheese to put on top after folding.








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