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

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Recipes from Spike & Jamie

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Contents Disk 477

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).


AMARILLO CHILI MAC
ANCHOVY, ROASTED RED PEPPER
BEEF PARMIGIANA
BIG TEXAN BBQ SAUCE
BIG TEXAN TEXAS CAVIAR
BLUEBERRY COLESLAW
BLUEBERRY MAYONNAISE
BROCCOLI-CAULIFLOWER CASSEROLE
BROCCOLI SALAD
BUTTERFLY CAKE
BUTTERY PAN ROLLS
CARIBBEAN SUMMER SALAD
CARIBBEAN TURKEY BURGERS
CHICKEN AND RICE JAMBALAYA
CHICKEN CHURCH CASSEROLE
CHICKEN PORTOFINO
CHILI CHICKEN
CHILI-RUBBED RIB EYE STEAKS
CHILLED RICE AND VEGETABLE SALAD
CHOCOLATE CREAM TART
CHOCOLATE ECLAIRS
CINNAMON TORTILLA CRISPS
CLAMS WITH PINE NUTS AND SERRANO HAM
COFFEE CREAM TORTILLA CUPS
DARK CHOCOLATE TORTE
DOUBLE CHOCOLATE BLACK-EYED SUSANS
FISH AND CORN CHOWDER
FRENCH CROISSANTS
FRENCH DIP WITH AU JUS
FRIED LUMPIA
FRUIT COCKTAIL CAKE
FRUIT SALSA
GINGER SOY ONION VINEGAR STEAK
GINGER-SPICED CUCUMBERS
HERBAL CORN BREAD
HONEY MUSTARD CHICKEN
HOT TEMPERED BABY BACK RIBS
HUBER’S COLE SLAW DRESSING
JAMMIN’ JERK CHICKEN
MASHED POTATO CASSEROLE
MINESTRONE
OCEAN REEF CLUB CRAB CAKES
PEACH MELBA
PECAN CRUNCH PIE
PECAN SHORTBREAD
PICKLES
PINEAPPLE CHICKEN
PORK LOIN CHOPS WITH MUSHROOM GRAVY
RAISIN PIE
RED BEAN PANCAKE WITH COCONUT SAUCE
ROASTED PEPPER, TOMATO AND TUNA MOLD
ROSEMARY CROCK-POT TURKEY
SOCK-IT-TO-ME-CAKE
SPICY GAZPACHO SORBET
STRAWBERRY-COCONUT CHEESECAKE
STRAWBERRY-FUDGE MUD PIE
SUGAR-FREE LEMON CREAM PIE
TERIYAKI STEAK STRIPS
TIPSY SWEET POTATOES
TOMATO SOUP
TRIPLE DECKER STRAWBERRY CAKE 
TURTLE CAKE
TWICE-BAKED POTATOES
VEGETABLE BEEF KABOBS


AMARILLO CHILI MAC
Enough to feed an army.

2 1/2 pounds raw elbow macaroni
1 1/4 pounds ground beef
8 cups pre-made chili, or make your own
6 cups stewed tomatoes
1/2 (46-ounce) can tomato juice
1 1/2 teaspoons hot sauce
1/2 teaspoon chopped garlic
1/4 teaspoon black pepper

Cook the macaroni until tender. Brown the ground beef and drain off excess grease. Heat the chili to 165 degrees F. In a large pot, combine the macaroni, ground beef and all remaining ingredients together. Heat to 165 degrees F and serve. Yield: 28 servings. Amarillo East Truck Stop, Travel Center of America

ANCHOVY, ROASTED RED PEPPER, POTATO AND EGG PINTXOS
Servings: 8 Note: Adapted from Bar Bergara in San Sebastian.

1 large green bell pepper, halved lengthwise, cored and seeded
1 large, ripe red bell pepper, halved lengthwise, cored and seeded
1 tablespoon extra-virgin olive oil, plus more for brushing the peppers
1 tablespoon sherry vinegar
8 ( 1/4 -inch thick) diagonal slices from a thick baguette (slices
should be about 2 inches by 4 or 5 inches) lightly toasted
1 to 2 tablespoons mayonnaise
2 hard-cooked eggs, cut into thin crosswise slices
1 medium red potato, boiled, peeled and cut into thin slices
8 white anchovies (boquerones en vinagre), drained
8 brown, oil-packed anchovies, drained
Minced flat-leaf parsley, for garnish

Heat the oven to 425 degrees. Line a cookie sheet with foil and oil it lightly. With your fist, press the peppers gently to flatten them and place them on the cookie sheet skin side up. Brush with a little oil and roast until the peppers are tender and lightly charred, about 35 minutes. (Alternatively, grill the peppers or broil
on low until tender.)

Transfer the peppers to a bowl, cover with plastic wrap and let stand for 15 minutes. Peel the peppers, return them to the bowl, and toss with the oil and vinegar.

To assemble the canapés, cut the peppers into 1-inch thick strips. Spread each toast lightly with mayonnaise and place a slice of egg and a slice of potato side by side slightly overlapping on each toast. Place a strip of green pepper and a strip of red pepper side by side along the length of the toast, trimming as necessary to fit. Top the red pepper strip with a white anchovy and the green with the brown anchovy. Repeat with the rest of the bread slices. Sprinkle the canapés with parsley and serve.

BEEF PARMIGIANA

1 1/2 lbs boneless round steak
1/3 cup fine dry breadcrumbs
1/3 cup grated Parmesan cheese
1 egg, well beaten
2 to 3 tbsp olive oil
1 medium onion, chopped
1 can (6oz) tomato paste
2 cups water
1/2 tsp ground marjoram
1/2 tsp salt (or to taste)
1/4 tsp ground black pepper
3 slices (6- x 3- x 1/8-inch) Mozzarella cheese, halved

Pound steak to 1/4-inch thickness.; cut into 6 serving-size pieces. Combine breadcrumbs and Parmesan. Dip steak in beaten egg and coat with breadcrumb mixture. Brown steak in hot olive oil in large skillet and place in a lightly greased 13- x 9- x 2-inch baking dish; set aside.

Add onion to pan drippings; sauté until tender, adding more olive oil if needed. Add tomato paste, water, marjoram, salt, and pepper. Bring to a boil. Cook, uncovered, 5 minutes, stirring frequently; pour over steak.

Cover and bake at 350 F. for 50 minutes. Remove from oven; uncover and place a slice of cheese on each piece of steak. Return to oven; bake 10 minutes or just until cheese melts. Serves 6.

BIG TEXAN BBQ SAUCE

1 gallon ketchup
1 pint molasses
1 pint Burgundy wine
1/4 cup red hot sauce
1 pound brown sugar
1/4 cup dry mustard
1/4 cup chili powder
2 dashes of salt
1/4 cup black pepper
1 pint liquid smoke
1 pint white vinegar
1/4 cup granulated sugar
1 cup lemon juice
1/2 gallon water
Pinch of basil leaves
Pinch of tarragon
Pinch of ground mace

In a large stockpot, mix all the ingredients together and bring to a boil. Then the sauce is ready to serve. Yield: 2 gallons. Chef Douglas Lee, Big Texan Steak Ranch

BIG TEXAN TEXAS CAVIAR

2 (16-ounce) cans black-eyed peas, drained
1 medium jalapeño, minced
1/4 small white onion, chopped
1/3 cup Italian dressing
1/2 cup green bell pepper, chopped
1 tablespoon seasoned salt
2 tablespoons chili powder
2 tablespoons ground cumin
1/4 teaspoon ground red pepper
Corn chips

Combine the black-eyed peas with the jalapeño, onion, dressing, bell pepper, seasoned salt, chili powder, cumin and pepper. Refrigerate 24 hours. Serve chilled with corn chips. Yield: 5 cups

BLUEBERRY COLESLAW

1 medium green cabbage, shredded
1 small red onion, minced
1/2 cup chopped parsley
2 tablespoons minced orange zest
1 cup blueberry mayonnaise
1/2 cup sour cream
1/4 cup blueberry vinegar (preferably low-acid, 4.5%)
3 tablespoons fresh squeezed orange juice
1/4 cup sugar
1 teaspoon ground cloves
Salt
Fresh ground black pepper
1 pint fresh blueberries
Orange slices for garnish

In a large bowl, toss together the cabbage, onion, parsley, and orange zest. In a small bowl, whisk together the mayonnaise, sour cream, vinegar, orange juice, sugar, and cloves. Taste then season with salt and pepper. Pour the dressing over the cabbage mixture and toss until well coated. Toss with the blueberries. Garnish with orange slices and serve.

BLUEBERRY MAYONNAISE

1 large egg
1 egg yolk
2 teaspoons Dijon mustard
1/4 low acid blueberry vinegar
1 teaspoon sugar
Salt
1/4 teaspoon white pepper
1-1/4 cups mild olive oil

Place the egg, yolk, mustard, vinegar, sugar, salt, and pepper in a blender or food processor. Process for 30 seconds. With the machine running add the oil in a slow steady stream. Remove to a bowl, taste and correct the seasoning.

BROCCOLI-CAULIFLOWER CASSEROLE
 
3 eggs
1 lb. cottage cheese
3 Tbsp. flour
10 oz. pkg. frozen cauliflower and broccoli
1 small can water chestnuts
bacon bits
 
Mix together and cover with Longhorn cheese. Bake one hour at 350.

BROCCOLI SALAD

1 bunch broccoli, both flower and stems, cut up
1 head fennel, sliced
1/2 cup toasted walnut pieces
Several gratings nutmeg
Salt and freshly ground black pepper to taste
2 sprigs summer savory leaves
6 sweet basil leaves, minced
3/4 cup mayonnaise
1/3 cup buttermilk

Steam broccoli pieces until bright green and crisp-tender. Lightly steam fennel; keep it crisp. Toss with the walnut, nutmeg, salt, pepper and herbs. Whisk the mayonnaise until smooth then whisk in the buttermilk. Pour the mixture over
the broccoli mixture and combine. Refrigerate an hour or overnight before serving. Serves 4-6.

BUTTERFLY CAKE

Sponge:
4 oz self-raising flour
1 level teaspoon baking powder
4 oz castor sugar (superfine granulated)
4 oz soft butter or margarine at room temperature
2 large eggs at room temperature

Butter-cream:
2 oz soft butter or margarine at room temperature
4 oz icing sugar - sieved
Half teaspoon vanilla extract

Sponge:

Sieve the flour and baking powder into a large bowl. Add the castor (super fine) sugar, butter or margarine, and eggs, ensuring they are at room temperature. Beat with a wooden spoon for about 3 minutes until well blended and sugar has dissolved. Place a dozen paper cases into a tray of patty tins. Half fill each case with sponge mixture. Bake at 350 F (160 C for fan oven) for 15 - 20 minutes until firm to the touch.

Butter-cream:

Beat the butter or margarine with the sieved icing sugar until soft and creamy. Add the vanilla extract and mix well. When the sponge cakes are cold, slice the top off each cake, and cut each top in half. Place a teaspoon of butter-cream on top of each sponge cake. Arrange the halved tops on each cake like butterfly
wings.

(These can also be adapted to make frog cakes, but in that case, the 'wings' are close together to look like the open mouth of the frog. Frog cakes are a very rich moist sponge, possibly using a larger amount of cream, iced thickly on top in pink or green or chocolate, with a couple of dots of white icing or dark icing for the frogs' eyes.)

BUTTERY PAN ROLLS

  2 tablespoons  yeast
  1/4 cup  honey
4 1/2 cups  flour
  10 tablespoons  butter or margarine -- melted
  1  cup  warm milk
  1/2 cup  warm water
  1/4 cup  honey
  1 teaspoon  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 Tbsp 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 F for 12 - 17 minutes, or until golden brown.

Source:  "All Time Favorites"
Copyright:  "(c)2002-2004, Kaylin White/Real Food for Real People"

CARIBBEAN SUMMER SALAD

1/4 cup orange juice
2 tablespoons lime or lemon juice
1 tablespoon honey
1 tablespoon McCormick® Minced Onions
1 teaspoon McCormick® Thyme Leaves
1/2 teaspoon McCormick® Ground Allspice
1/2 teaspoon McCormick® Season-All® Seasoned Salt
1/8 teaspoon McCormick® Ground Red Pepper
2 medium nectarines or peaches, pitted and cut in 1/2-inch cubes
2 cups whole kernel corn (about 3 ears grilled corn, cut from cob)
1 can (15 ounces) black beans, drained and rinsed
1/4 cup finely chopped celery

In large bowl, blend orange juice, lime juice, honey and seasonings.

Thoroughly mix in fruit and vegetables. Serve immediately or chill up to 4 hours.

CARIBBEAN TURKEY BURGERS WITH TROPICAL SALSA
Makes 4 burgers

Burgers:
1 pound ground turkey
1 can (15 ounces) crushed pineapple, well-drained and divided
2 tablespoons green onion, finely chopped
1 tablespoon McCormick® Parsley Flakes
2 teaspoons McCormick® Caribbean Jerk Seasoning

Tropical Salsa:
1/2 cup crushed pineapple or chopped mango
1 tablespoon jalapeno pepper, very finely chopped
1 tablespoon orange juice
1/2 teaspoon McCormick® Parsley Flakes
4 hamburger rolls
lettuce

Lightly mix together turkey, 1/3 cup crushed pineapple and next three ngredients. Shape mixture into four burgers.

Mix together all Tropical Salsa ingredients in a small bowl. Set aside.

Grill burgers over medium heat or in nonstick skillet for 5-6 minutes per side or until done. (165°F internal temperature). Place on hamburger rolls. Top with Tropical Salsa and lettuce.

CHICKEN AND RICE JAMBALAYA

1/2 cup chopped onion
1 cup diced celery
1/2 cup butter or margarine
4 cup chicken broth
1 cup uncooked rice, not instant
1 1/2 tsp. salt
1/8 tsp pepper
1 (4 to 5 lb.) stewing chicken, cooked and diced
1 1/2 cups diced carrots

Cook onion and celery in butter in 2-qt. saucepan until golden brown. Add broth,
rice and seasonings.  Cover; cook over low heat about 20 minutes. Add chicken
and carrots and cook 15 minutes more.  Makes 8 servings.  May sprinkle with
chopped parsley before serving, if desired.



CHICKEN CHURCH CASSEROLE
Yields 45 to 50 (1 cup) servings. (this is a HUGE recipe)

20 cups cubed cooked chicken
1 (2 pound) package elbow macaroni, cooked and drained
6 (6 ounce) jars sliced mushrooms, drained
2 (4 ounce) jars diced pimentos, drained
2 large green bell peppers, chopped
2 large onions, chopped
4 cans condensed cream of celery soup, undiluted
4 cans cream of mushroom soup, undiluted
2 pounds process American cheese, cubed
1 1/3 cups milk
4 teaspoons dried basil
2 teaspoons lemon-pepper seasoning
2 cups crushed corn flakes
1/4 cup butter or margarine, melted

Combine chicken, macaroni, mushrooms, pimentos, peppers and onions. In a large bowl, combine soups, cheese, milk, basil and lemon pepper; add to chicken
mixture. Pour about 12 cups each of four greased 13 x 9-inch baking pans. Cover and refrigerate overnight.  Remove from refrigerator 30 minutes before baking. Combine corn flakes and butter; sprinkle over the casseroles. Cover and bake at 350 degrees F for 45 minutes. Uncover and bake 15 to 20 minutes longer or until bubbly.

CHICKEN PORTOFINO
Source: The Palm Restaurant; Atlanta, GA Servings: 2

4 oz. chicken breast
1/2 cup sun-dried tomatoes
1/2 cup shitake mushrooms
1/4 cup prosciutto (sliced)
1/2 cup Marsala wine
2 Tbsp. Pine nuts (slightly toasted)
fresh basil for garnish

Heat pan with olive oil and sauté chicken breast until lightly brown on both sides. Add in mushrooms, tomatoes, shallots, prosciutto, and cook until tender. Add Marsala wine and season Garnish with pine nuts and fresh basil. Serve.

CHILI CHICKEN

  1 tablespoon  virgin olive oil
  2 cloves  garlic -- minced
  3 medium  bell peppers -- strips (green, red or yellow)
  2 medium  onions -- sliced
  1 teaspoon  cumin powder
 1 1/2 teaspoons  oregano
  2 teaspoons  hot pepper flakes
  1 pound  chicken, skinless light meat -- boneless
  3 teaspoons  lemon juice -- fresh squeezed
    1/4 teaspoon  salt
    1/2 teaspoon  black pepper -- freshly ground
  2 tablespoons  parsley sprigs -- chopped

In a large skillet, heat oil.  Add garlic and sauté for 1 minute.  Add bell pepper strips, sliced onion, cumin, oregano, and hot pepper flakes.  Mix, cover, and cook over medium heat for 10 minutes. Slice uncooked chicken in 1/2" strips and sprinkle with lemon juice.  Add vegetables; stir.  Cook, covered, over medium heat 10 minutes more, stirring occasionally.  Add salt and pepper, then garnish with parsley.

CHILI-RUBBED RIB EYE STEAKS

1/4 cup red chili powder
1/4 cup paprika
2 tbsp. coarse salt
1 1/2 tbsp. Sugar
4 1/2-kilo (16 oz.) rib steaks, nice and thick

Mix dry ingredients in a shallow dish. Coat steaks with mixture - rub in steaks. Chill for 8 hours (you can use immediately if you have to).

Prepare grill, medium heat, grill to your desire - 20 minutes for medium. Turn often to avoid burning.

CHILLED RICE AND VEGETABLE SALAD
WITH VINAIGRETTE DRESSING

2 cups cooked rice
10 oz. frozen peas, defrosted
1 cucumber peeled, seeded and diced
2 tomatoes diced
1/4 cup black olives
1/2 cup celery, diced
1/4 cup green onions
3 Tbsp. fresh parsley chopped
Salt and pepper to taste

Dressing:
1/4 cup olive oil
1/4 cup red wine vinegar
1/2 tsp. dry mustard
1/2 tsp. dried tarragon

Combine rice, peas, cucumber, tomatoes, olives, celery, green onions and parsley and salt and pepper together. Combine dressing ingredients and shake well. Pour over rice and toss. Chill for several hours before serving.

CHOCOLATE CREAM TART

1-1/2 cups of chocolate cookie crumbs (Oreo makes them already ground)
1/2 cup sugar
1/2 cup melted butter
2 packages Nestle European Mousse Mix (You choose the flavor.)
1-1/3 cups of cold milk
Whipped cream and/or decorations optional

Take out your 9-inch spring-form pan. Pour the crumbs, sugar, and the margarine in the bottom. Mix with a fork until well blended and then press the crumb mixture along the bottom and 1 to 2 inches up the sides of the pan. (One technique to do this and stay cleaner is to use a piece of plastic wrap and keep your fingers on top of the wrap. That way you don't get brown crumbs all over your hands and in your fingernails, but for some that's half the fun.)

Bake the crust at 375 degrees for 6 minutes.

Take it out of the oven and make room in your freezer for it. You want to freeze it for 15 minutes. In order to not waste electric energy, you can let it cool on your counter first and then put it in the freezer if you have time. That way you also don't risk melting something in your freezer that happens to be nearby.

During the last 5 minutes that the crust is in the freezer you can make the mousse. You're just going to follow the directions on the box except you are going to put both boxes of mix in a medium bowl and make them both at the same time to get enough filling for your tart.

Put the mousse mix and the milk in the bowl and beat on high for 2 - 3 minutes until well mixed. The mix will thicken some and will become lighter in color. Pour the mixture into your tart crust and spread it.

Cool the whole thing in the refrigerator for at least 3 hours. You don't need to cover it but, if you want to, you can put a piece of plastic wrap over the top. Just remember it will stick some when you go to take it off, so your tart top will not be as smooth as it will if you leave it uncovered.

When you go to cut it, run a thin, sharp knife around the edges and then unlock and release the tart bottom from the side of the pan.

The tart is ready to eat. Cut with a very sharp knife and, if you don't want any of the tart to stick to the knife, spray the knife with oil or wet the knife first. You'll want to work fast so you don't make the cut-sides mushy.

Alternatively...before you cut your tart you can decorate it.
You can put dollops of whipped cream around the top or on each slice.
You can sprinkle on strawberry halves or raspberries or even blackberries.
You can rim your tart with ground nuts. Pecans are good.
You can rim your tart with toasted coconut.
You can decorate with little edible beads or even M&M's.
The options are pretty endless. You are only limited by your imagination and favorite flavors.

CHOCOLATE ECLAIRS
From the Joy of Cooking 1946

Choux Paste
Position a rack in the lower third of the oven. Preheat to 400 deg. F.
Measure:

1 cup sifted all-purpose flour

Combine in a large saucepan:

1/2 cup water
1/2 cup whole milk
8 Tbsp butter (1 stick, ¼ lb) unsalted butter, cut into small pieces
1/2 tsp salt

Bring the mixture to a full boil over medium heat. Add the flour all at once and stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan. Continue to cook and stir the mixture for about 1 minute, to eliminate excess moisture. The butter may ooze out, which is fine; it simply means that the moisture is evaporating. Transfer to a bowl and let cool for 5 minutes, stirring occasionally. Beat in 1 at a time by hand, with a wooden spoon, or on low speed with a mixer:

4 large eggs

Make sure that the paste is smooth before adding the next egg. Beat the dough until it is smooth and shiny. Choux paste can be covered and refrigerated for up to 4 hours. When it is cold, you do not need to bring the paste to room temperature before shaping.

Choux paste can be piped into almost any shape or size with a pastry bag, or spooned out in simple round shapes. Pipe or spoon shapes two inches apart
onto a buttered and floured baking sheet.

Bake them for 15 minutes at 400 deg. F., then reduce the heat to 350 deg. F.
and bake until golden brown and very firm to the touch – about 10 to 15 minutes for miniature puffs and 25 to 30 minutes for large éclairs. Turn off the oven, poke the short end of the éclairs, and let dry in the oven for 10 minutes. Remove the clairs to a rack and let cool completely.

Prepare 3 cups pastry cream (or use sweetened whipped cream for the filling):

Crème Patissiere:

In a medium bowl, beat on high speed until thick and pale yellow, about 2 minutes:

1/2 cup sugar
2 Tbsp all-purpose flour
2 Tbsp cornstarch
4 large egg holks

Meanwhile, combine in a medium stainless-steel or enamel saucepan ( non-reactive) and bring to a simmer:

1 1/3 cups milk
1 vanilla bean, split (optional)

fish out the vanilla bean if you used it. Gradually pour about one-third of the hot milk into the egg mixture, stirring to combine. Scrape the egg mixture back into the pan and cook, whisking constantly and scraping the bottom and corners of the pan to prevent scorching, over low to medium heat until the custard is thickened and begins to bubble. Then continue to cook, whisking, for 45 to 60
seconds. Using a clean spatula, scrape the custard into a clean bowl. If you have not used the vanilla bean, stir in 3/4 tsp. Vanilla. Cover the surface of the custard with a piece of wax or parchment paper to prevent a skin from forming. Let cool, then refrigerate before using. This keeps, refrigerated, for up to 2 days.

Assemble éclairs:

Fill a pastry bag fitted with a ¼-inch tip with the pastry cream (Crème Patissiere).
Poke the pastry tip into the drying hole in each éclair and pipe full. Or, cut off the top third of the éclairs horizontally with a serrated knife for the lids. Remove any uncooked dough and spoon the filling into the éclairs. Dip the top of each éclair (either the lids or the whole éclair) into:

Bittersweet chocolate glaze or frosting, or
Chocolate Ganache Glaze or frosting

Replace the tops on the cut éclairs. Refrigerate the éclairs, chocolate side up, until the glaze is set or until ready to serve. Éclairs are best on the day they are made.

If you prefer to make Cream Puffs, cut off the top third of the éclairs horizontally
and fill the éclairs with whipped cream, having added confectioner’s sugar and
a small amount of vanilla extract. Gently set the lids (glazed with chocolate or not) onto the whipped cream and dust with powdered sugar.

CINNAMON TORTILLA CRISPS

Use 12, 7 or 8-inch flour tortillas.
1/2 cup sugar
1 tsp cinnamon
1/4 cup melted butter

Combine 1/2 cup sugar and 1 tsp. Cinnamon.  Brush 1/4 cup melted butter over tortillas.  Sprinkle with cinnamon-sugar mixture. Cut each tortilla into 8 wedges.  Spread one-third in a 15x10x1-inch baking pan.  Bake in a 350 degree oven 5 to 10 minutes or until dry and crisp. Repeat with remaining wedges; cool.  Store in
airtight container at room temperature up to 4 days or in the freezer up to 3 weeks.  Makes 96 crisps.

CLAMS WITH PINE NUTS AND SERRANO HAM
Servings: 8 Note: Adapted from El Suquet de L'Almirall in Barcelona

1 1/2 cups best-quality extra-virgin olive oil
2 small cloves garlic, sliced lengthwise
3/4 cup pine nuts
3 to 4 ounces serrano ham or prosciutto in one piece, finely diced
3 pounds small clams, such as cockles, Manilas or littlenecks, scrubbed
2 to 3 tablespoons minced flat-leaf parsley
Crusty bread

In a wide earthenware cazuela, a very large (12- to 14-inch) heavy skillet or a wide casserole, heat the oil with the garlic over medium heat until tender and fragrant. Add the pine nuts and the ham and cook, stirring, until the nuts just begin to color, about 2 minutes.

Add the clams, raise the heat to medium-high, cover and cook until the clams open, about 5 to 9 minutes (depending on the size of the clams), shaking the pan occasionally. Discard any of the clams that don't open.

Serve directly from the cazuela or transfer to a serving bowl. Sprinkle with parsley and serve with plenty of crusty bread to mop up the sauce. (If you have oil and pine nuts left over, toss it with pasta the next day.)

COFFEE CREAM TORTILLA CUPS

2 flour tortillas (8 inches), warmed
1 tablespoon butter, melted
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1/2 cup half-and-half cream
2 teaspoons instant coffee granules
5 tablespoons instant French vanilla pudding mix
1 cup whipped topping
1-1/2 cups fresh blueberries, raspberries and sliced strawberries

Brush one side of tortillas with butter. Gently press each into a 10-oz. custard cup, buttered side up; pleat edges. Combine sugar and cinnamon; sprinkle over tortillas. Bake at 400F for 8-10 minutes or until crisp and lightly browned. Cool on a wire rack.

In a small bowl, combine the cream and coffee granules until dissolved. Add pudding mix; whisk for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Cover and refrigerate for 1 hour. Spoon into tortilla cups. Top with berries. Yield: 2 servings.

DARK CHOCOLATE TORTE
From Neruda, in Illinois Serves 12

For torte:
2 cups (4 sticks) unsalted butter
8 ounces semisweet chocolate chips
6 eggs
1 cup granulated sugar
1 1/2 cups unsweetened cocoa powder

For glaze:
1/4 cup ( 1/2 stick) unsalted butter
8 ounces milk chocolate
1/2 cup heavy cream

For serving:
Fresh raspberries
Raspberry sauce

To prepare torte: Preheat the oven to 350 degrees. Lightly grease a 9-inch spring-form pan.

Combine butter and semisweet chocolate in a medium saucepan; stir over low heat until melted. Let cool at least 10 minutes.

In a large bowl, whisk eggs together. Gradually whisk in sugar until blended. Gradually whisk in chocolate mixture until well blended. Sift cocoa powder; whisk into egg mixture.

Pour batter into the prepared pan; bake 30 to 40 minutes or until firm. Let cool in the pan.

To prepare glaze: In a heavy medium pan, combine butter, milk chocolate and cream. Cook over low heat, stirring gently, until chocolate has melted and mixture is smooth. Remove spring-form ring from cake; pour glaze over cake and refrigerate until cold.

To serve: Garnish each slice with fresh raspberries and raspberry sauce.
note: This recipe does not contain flour. The torte is excellent served cold, as presented at Neruda, but is slightly easier to slice and still tastes great at room temperature or just cool. Because it is rich, this cake could easily serve 12.

DOUBLE CHOCOLATE BLACK-EYED SUSANS

1 package (18.25 or 19.75 oz.) fudge marble cake mix
1 egg
1/3 cup vegetable oil
4 tablespoons water, divided
1 cup Semi-Sweet Chocolate chips

Heat oven to 350F. Lightly grease cookie sheet. In bowl, combine cake mix, egg, oil and 3 tablespoons water; mix with spoon until thoroughly blended. Stir in small chocolate chips. Combine 2/3 cup batter, chocolate packet from cake mix and remaining 1 tablespoon water; mix well. Drop vanilla batter by rounded teaspoonfuls onto prepared cookie sheet; gently press down center with thumb or back of spoon. Drop chocolate batter by rounded half teaspoonfuls onto top of each cookie. Bake 10 to 12 minutes or until very lightly browned. Cool slightly;
remove from cookie sheet to wire rack. Cool completely. About 3 dozen cookies.

FISH AND CORN CHOWDER
Yield: 4 servings
Serving Size: 1-1/2 cups with 3 to 4 ounces fish
Source: "Express Lane Diabetic Cooking" by Robyn Webb
Info: http://diabeticgourmet.com/book_archive/details/9.shtml

  1 tablespoons olive oil
  1 (10 ounce) package frozen corn
  3/4 cup chopped carrot
  3/4 cup chopped zucchini
  2 stalks celery, chopped
  1 medium onion, chopped
  2 cloves garlic, chopped
  2 teaspoon fresh marjoram
  2 teaspoon minced fresh dill
  1/4 cup flour
  1 pound frozen cod or white fish, defrosted and cut into 2-inch cubes
  1 (12 ounce) can evaporated fat-free milk
  1 cup low-fat milk
  2 cups water
  Salt and fresh ground pepper to taste

In a large sauce pot over medium-high heat, heat the olive oil.

Add the corn and sauté for 5 minutes, until the corn is defrosted. Add the carrot, zucchini, celery, onion, and garlic and sauté for 5 minutes.

Add the marjoram and dill. Sauté for 2 minutes. Add the flour and stir to coat the vegetables. Add the fish, evaporated skim milk, low-fat milk, and water. Bring to a simmer. Simmer for 5 to 10 minutes until slightly thickened. Season with salt and pepper.

FRENCH CROISSANTS
Fannie Farmer Cookbook

Put in a mixing bowl:
            1 cup lukewarm milk
            1 pkg yeast

Let stand 5 minutes.  Stir.  Add
            1 Tbsp sugar
            1 tsp salt
            1 Tbsp soft lard or butter
            1 cup all-purpose flour

Rest thoroughly.  Mix in
            1 cup flour

Pat the dough into a ball.  Cover the mixing board with
1/2 cup flour.

Turn out the dough, rolling it lightly in the flour.  Cover with a bowl and let "rest" for 5 minutes.  Knead the dough.  Place in a greased bowl, cover, and let rise until doubled in bulk (about 1 hour).  Punch down, cover, and chill 1 hour or longer.

Cream or wash:
            1 cup butter

Put the ball of dough on a slightly floured cloth or board and roll into a rectangle
1/4 inch thick.  Spread with 1/4 cup of the butter and fold from the ends toward the center, making three layers.  Turn a quarter way round, pat, roll out as before, and again spread with 1/4 cup of the butter.  Repeat  twice.  Chill at least 2 hours.

Divide the dough in half.  Roll into a circle, cut into wedges, roll croissants, starting with wide end, ending with the points. Place on a buttered cookie sheet.  Chill 20 minutes.  Repeat, using the second half of the dough.

Bake 10 minutes at 400 degrees F., preheating the oven if necessary.  Decrease
the heat to 350 degrees F. and bake 20 minutes longer.  Makes 24 croissants.

FRENCH DIP WITH AU JUS

2 large onions, sliced into thin rings
2 tbs. butter or margarine
3-4 lbs. bottom round (or other comparable cut)
5 cups water
1 envelope dry onion soup mix
1/2 cup soy sauce
1 tsp. minced garlic

Sauté onions until soft but not caramelized. Cut beef into halves or fourths, depending on size of slow cooker. Put onions on bottom of crock pot, put beef on top. In a separate bowl, combine water, soup mix, soy sauce and garlic. Pour into crock. Cook on low 7-9 hours.

12-14 hard rolls or rolls of choice, sliced long, tops and bottoms hollowed out so
meat does not fall out. Use left over bread for another use or feed ducks at
local pond.

12-14 slices Swiss Cheese or a spicy jack cheese has proven more tasty
mayonnaise and/or Dijon mustard to taste

When meat has finished cooking, either thinly slice or shred to shred. Season rolls with mayo or mustard and pile on the beef. Add cheese and melt in micro
or oven. Top with other half of roll. Slice in the middle on the diagonal (easier to dip).Put Au Jus (broth and onions from crock pot ) in bowls or coffee mugs

FRIED LUMPIA

1 pound ground pork or chopped shrimp
1/4 cup chopped water chestnuts
1/2 cup finely chopped onions
1/4 cup minced fresh mushrooms
2 egg yolks
3 teaspoons soy sauce
1/4 teaspoon garlic salt, or to taste
Pepper, to taste
Vegetable oil
Fresh spring roll wrappers
Sweet and Sour Sauce or Duck Sauce

Mix all of the filling ingredients in large bowl. To test the filling, fry a spoonful in a pan with a little oil, and taste to determine if seasonings need adjustment.

To roll, place wrapper in front of you with the corners turned so it forms a diamond rather than a square. Spoon 1 teaspoon of filling on the quarter of the wrapper nearest you and roll the point away from you and around the filling, folding in the sides and pinching them together as the filling rolls past them. As you complete the roll seal the edges with water. Repeat until all the wrappers and filling has been used up. Deep fry in oil until golden brown.

Serve hot with Sweet and Sour or Duck Sauce. Makes 50 rolls.

FRUIT COCKTAIL CAKE

2 eggs
1/3 cup evaporated milk
1 1/2 cups sugar
1/4 tsp salt
2 tsp baking soda
2 cups flour
1 can (15 oz) fruit cocktail, undrained

Beat together eggs, evaporated milk, sugar, salt, baking soda, flour and  fruit
cocktail.  Spray a 12 cup bundt pan with cooking spray..  Pour in batter and bake
at 350 for about 30 minutes.  Cool 10 minutes in the pan.

FRUIT SALSA

1 cup finely chopped strawberries
1 medium orange, peeled and finely chopped (1/3 cup)
2 large or 3 small kiwifruit, peeled and finely chopped (2/3 cup)
one 8-oz can crushed pineapple (juice pack), drained
1/4 cup thinly sliced green onions (2)
1/4 cup finely chopped yellow or green sweet pepper
1 tablespoon lime or lemon juice
1 fresh jalapeno pepper, seeded and chopped (optional)

In a mixing bowl stir together the strawberries, orange, kiwifruit, pineapple, green onions, sweet pepper, line or lemon juice, and, if desired, jalapeno pepper.  Cover and chill for 6 to 24 hours.  Serve with cinnamon tortilla crisps.  Makes about 3 cups salsa.

GINGER SOY ONION VINEGAR STEAK

6 tbsp. soy sauce
1/4 cup chopped onion
1/4 cup wine vinegar
2 tbsp. olive oil
1 tbsp. chopped fresh ginger
1/2 tbsp. dry ginger
1 cup scallions
11/2 lbs. eye of the round steak

Combine first five ingredients in a food processor until smooth. Add green onions in a shallow pan. Add steaks, turn to coat, cover and refrigerate for 1 hour to 1 day. Prepare grill. Medium heat grill to desired "doneness." Slice steaks into thin strips. Heat marinade to a boil (important). Pour over steak and serve.

GINGER-SPICED CUCUMBERS

1/4  cup seasoned rice vinegar
1/4  cup mirin (sweet cooking rice wine)
1/4  cup packed brown sugar
2  teaspoons grated fresh ginger
1  large English cucumber (about 12 oz.), peeled if desired, and thinly sliced
1/4  cup thinly sliced red onion

In a medium bowl combine rice vinegar, mirin, brown sugar, and ginger. Stir in cucumber and onion slices. Cover and chill for 30 minutes. Serve with a slotted spoon. Makes 4 to 6 side-dish servings.

Note:  Though the rice vinegar and mirin should be available in the Asian section of your supermarket, feel free to substitute any mild white vinegar and slightly sweet wine. If you don't use alcohol, try white balsamic vinegar in place of both the rice vinegar and mirin.

HERBAL CORN BREAD

2 cups coarse corn meal
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon salt
2 cups sour cream
2 cups buttermilk
4 eggs
1/2 cup chopped fresh herbs

Mix dry ingredients together and set aside. Blend wet ingredients in a separate bowl. Combine wet and dry ingredients but do not over-mix. Bake in greased loaf pans or muffin tins at 400F degrees for 12 to 15 minutes, until just starting to brown.  Makes one loaf.

HONEY MUSTARD CHICKEN

2 and 1/2 lbs. cut up whole chicken
1/3 cup honey
1/3 cup Dijon mustard
2 tsp. fresh diced dill weed or 1 tsp. dried dill weed
1 tsp. grated orange peel

Preheat oven to 400. Line shallow baking pan with aluminum foil. Place chicken pieces on pan upside down. Mix honey, mustard, dill weed and orange peel in small bowl. Brush mixture over chicken pieces. Turn chicken over. Gently peel back skin on each piece and brush with mixture under the skin. Brush tops of chicken with mixture. Bake for 30 to 40 minutes or until juices run clear. For more added zest, include a tsp. of orange marmalade to honey/mustard mixture.

HOT TEMPERED BABY BACK RIBS
WITH SWEET GUAVA GLAZE
Makes 4 servings

1/4 cup brown sugar
2 teaspoons McCormick® Ground Ginger
2 teaspoons McCormick® Garlic Powder
2 teaspoons McCormick® Season-All® Seasoned Salt
1 teaspoon McCormick® Crushed Red Pepper
1/2 teaspoon McCormick® Ground Cinnamon
3-4 pounds pork baby back ribs
1/4 cup water
1 cup guava jelly (In the International aisle at your supermarket)

Combine brown sugar and spices in a small bowl; reserve 2 tablespoons spice mixture. Rub remaining spice mixture on ribs; coat well.

Place ribs in a single layer on an aluminum foil-lined baking sheet (17x11-inch) or roasting pan. Pour water into pan; cover with foil. Bake at 375°F 1 hour, or until meat starts to pull away from bones.

Meanwhile, combine jelly and reserved spice mixture. Brush steamed ribs with jelly mixture. Cover and refrigerate 1 hour or overnight, if desired.

Grill or broil 3-5 minutes per side, or until heated through and nicely browned.

HUBER’S COLE SLAW DRESSING

1/4 cup mayonnaise
1/4 cup canned milk
Stir together – it should be quite runny. Add:

1 tsp cider vinegar
1 tsp sugar
1/4 tsp dry mustard
salt to taste

Combine all ingredients and pour it over shredded and chopped cabbage. One-fourth of a large head of cabbage will feed about 6 people. If you need more, add more of the same stuff (both cabbage and dressing) until you get the amount you want.

Huber’s is a very small cafeteria-style restaurant in Portland, Oregon, that only serves lunch. They offer sliced turkey, beef, or ham, mashed potatoes and gravy, and Cole slaw. Most of their patrons are business and professional men.

JAMMIN’ JERK CHICKEN

1 tbsp McCormick® Caribbean Jerk Seasoning or Jamaican Jerk Seasoning
1 teaspoon McCormick® Thyme Leaves
1 teaspoon McCormick® Onion Powder
1/4 teaspoon McCormick® Ground Allspice
2 1/2 teaspoons orange juice
4 boneless, skinless chicken breasts (about 1 1/4 pounds)

Combine Caribbean Jerk Seasoning, thyme, onion powder, allspice and orange juice in a small bowl to make a spice paste.

Rub spice paste on both sides of chicken.

Grill or broil over medium heat 5-7 minutes per side or until chicken is done.

*Use McCormick® Gourmet CollectionTM Jamaican Jerk Seasoning for a more savory flavor.

MASHED POTATO CASSEROLE

8 large baking potatoes
8 oz. sour cream
3 oz. cream cheese
1/4 cup butter, melted
1/4 cup milk
2 clove garlic, minced
1/2 tsp. dried dill weed
Salt and pepper to taste
1/2 cup Parmesan cheese, grated

Boil potatoes until tender. Beat potatoes along with sour cream, cream cheese, butter milk, garlic, dill weed and salt and pepper. Place in a casserole dish and sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes.

MINESTRONE
Adapted from "Leone's Italian Cookbook" by Gene Leone (Harper & Row, 1967)

1 lb dried cranberry beans (or medium-sized bean of your choice)
20 cups water (5 quarts)
1 lb fresh green beans (haricots), broken in half
6 oz salt pork, diced
1 lb potatoes, peeled and diced
3 Tbsp olive oil
1 lb onions, peeled and diced
2 lbs ripe tomatoes, chopped
3 garlic cloves, mashed
1/2 tsp freshly ground black pepper
1 tsp salt
1 medium-sized carrot, peeled and diced
1 celery stalk with leaves, minced
1 pork hock or ham bone
1 oz spaghettini or other small pasta per person
1 tsp butter per person, optional

Bring the beans to a boil in 3 to 4 quarts water.  Remove from the heat and allow to sit at room temperature, covered, for 2 hours. Drain and discard the water.  Add the beans to the 20 cups water and bring to the boil.  Lower the heat and add all other ingredients but the pasta and butter.  Simmer over low heat for two hours.  At this point the soup may be stored tightly covered in the refrigerator for up to three days, or frozen for several weeks. Prior to serving, measure one generous cup per person into a separate pot.  Bring to a boil and add 1 ounce spaghettini per person, broken into 1-inch (3 cm) pieces, or use a small pasta shape of your choice.  Simmer for 8 minutes, until the pasta is al dente (cooked yet firm).  Add the optional 1 tsp. butter per person and serve immediately.  Serves 12 to 16.

OCEAN REEF CLUB CRAB CAKES

1 large egg, lightly beaten
1 cup mayonnaise
Scant 1 tablespoon Worcestershire sauce
1 1/4 teaspoons dry mustard
1 1/2 teaspoons Old Bay Seasoning
1 pinch cayenne
1 pinch freshly ground white pepper
1 1/2 teaspoons chopped fresh parsley
1 pound jumbo lump crab meat, picked over
3 cups panko (Japanese bread crumbs), divided
2 tablespoons olive oil
Lemon wedges
Mustard sauce (see note)

Whisk egg, mayonnaise, and Worcestershire sauce together in a large bowl. Whisk in dry mustard, Old Bay seasoning, cayenne, white pepper and parsley. Gently fold in crabmeat using your hands or a wooden spoon. Add 1 cup of the bread crumbs; toss gently until mixture holds together. Refrigerate, covered, for 30 minutes.

Heat oven to 400 degrees. Divide crab mixture into 6 portions and form into cakes about 3 inches in diameter. Pour remaining crumbs onto a sheet of wax paper and dip crab cakes in them to coat.

Heat oil over medium-high in an oven-proof, nonstick pan. Working in batches if necessary, sauté the crab cakes until golden brown on first side, about 3 minutes. Turn cakes and transfer pan to oven; bake about 6 minutes, until golden and cooked through. (Or transfer cakes, browned side up, to a foil-lined baking sheet.) Garnish with lemon; serve with mustard sauce. Makes 6 servings.

Note: For mustard sauce, mix 3/4 cup mayonnaise, 1 1/2 teaspoons Dijon mustard, 1 1/2 teaspoons rice wine vinegar and 1/2 teaspoon Worcestershire sauce. Refrigerate. Makes 6 servings.

Tips:

To keep the crabmeat from breaking apart, blend wet ingredients with the dried seasonings first. Then add crab and the crumbs.

Chill the mixture for at least 30 minutes before forming into cakes; this gives it time to coalesce and helps the crab cakes hold together.

An ice cream scoop or 1/4- or 1/2-cup measure is a handy tool for forming the cakes.

Make sure the oil is hot before you add the crab cakes. Test it by dropping in a bread crumb; if it immediately sizzles and browns, the pan is ready.

Take care not to crowd the pan or the crab cakes will steam rather than brown. Fry them in batches if necessary.

After browning on the first side, finish the crab cakes in the oven so they won't get too brown before they are cooked through.

After browning, you can hold the crab cakes, covered and refrigerated, for several hours before the final baking. (Add 3 or 4 minutes to the oven time.)

Serving suggestions: Serve as a first course on baby greens drizzled with olive oil and balsamic vinegar or as a main course with roasted potatoes and creamy Cole slaw.

PEACH MELBA
 
1 can eaches
Ice-cream
Maraschino cherries plus juice
1 tablespoon corn starch
A little bit of whipped cream
 
     Place a scoop of Vanilla Ice-cream in a stemmed glass if you have some. Pour the juice from the peaches in a small sauce pan with about 1 tablespoon cherry juice and 1 tablespoon cornstarch, cook over medium heat stirring till it thickens. Place some slices of peaches on ice-cream. Spoon some of the sauce on top and top with whipped cream and a cherry.

PECAN CRUNCH PIE

5 egg whites -- beaten until stiff
1-cup sugar
20 Ritz crackers -- crushed
1-cup pecans
1-teaspoon vanilla
Cool Whip

Gradually add sugar to stiff egg whites. Continue to beat until all sugar is dissolved. Fold in crushed crackers and chopped pecans. Add vanilla. Stir. Bake in 9-inch pie pan sprayed with Pam at 350 degrees for 25-30 minutes or until done. When pie is completely cooled, top with Cool Whip. Keep refrigerated.

PECAN SHORTBREAD

1 and 1/2 to 2 cups flour, sifted
1 cup butter, softened
1 cup confectioner's sugar, divided
1/2 tsp. almond extract
1 tsp. vanilla extract
1/4 tsp. salt
2/3 cup pecans finely chopped

Combine flour, butter and 3/4 cup of the confectioner's sugar together and blend with a mixer, add extracts, salt and pecans and continue mixing until a dough forms. Shape dough into one inch balls and place on an ungreased baking sheet. Bake at 325 degrees for 20 minute or until lightly brown.

PICKLES

2 pounds pickling cucumbers (less than 5 inches long)
3 tablespoons kosher OR other coarse salt
3 tablespoons vegetable oil
5 cloves garlic, peeled and bruised
1 pound carrots, peeled and cut on the diagonal into 1/4-inch slices
1 red bell pepper, cut into 1/2-inch pieces
1 green bell pepper, cut into 1/2-inch pieces
2 medium onions, peeled and thinly sliced (about 2 cups)
4 cups cider vinegar
2 1/4 cups packed brown sugar
1 teaspoon fennel seeds
1 teaspoon ground cloves
2 bay leaves
1 tablespoon yellow mustard seeds
2 tablespoons prepared Dijon mustard
2 teaspoons whole allspice berries, cracked
2 teaspoons coriander seeds, toasted and cracked

Trim and discard blossom ends of cucumbers, then cut cucumbers into rounds about 1/4- to 3/8-inch thick.

In a medium nonreactive bowl, combine cucumbers and salt and toss to coat. Cover with ice cubes or crushed ice and let stand in refrigerator 1 to 2 hours.

Drain cucumbers, rinse well, then drain again. In a medium sauté pan, combine oil, garlic, carrots, bell peppers and onions and cook over medium heat, stirring occasionally to prevent browning, until carrots "sweat" and soften a bit, 5 to 10 minutes. Remove from heat and combine with cucumbers.

In a nonreactive pan, combine vinegar, brown sugar and all spices. Bring to a boil over medium-high heat, stirring to dissolve sugar. Continue to boil 5 minutes to flavor syrup with spices. Pour boiling syrup over vegetables, allow to cool to room temperature, and then cover and refrigerate. This pickle will keep, covered and refrigerated, 1 month. Makes about 12 cups.

PICKLES, SWEET

  25 small  Cucumbers -- pickling size
  3   quarts  Cold Water
  1   cup  Salt
  2   teaspoons  Alum -- powdered
                        syrup:
  1   quart  White Vinegar
  2   tablespoons  Whole Cloves
  2   quarts  Sugar
  4   sticks  Cinnamon

Soak cucumbers in salt and water for 10 days. (Use a large metal bowl).  Cover
with a cloth and rinse cloth in cold water each day, then place back over bowl. 
(This keeps the skim off the brine).

Drain cucumbers on tenth day.  Cut lengthwise and let stand in alum water
overnight.  Make alum water by mixing 2 tsp. Alum with enough water to barely
cover the cut pickles. (Don't wash off pickles after draining.)  Next morning, drain
and make syrup.  Mix vinegar, cloves, sugar and cinnamon in a large pot, and bring to a boil.  Pour over pickles.  Drain syrup from pickles, bring to boil and pour over pickles once each day for the next four days, or until pickles are cured.  (Cured pickles will be a dark green, and fairly crisp, with a consistent color and flavor throughout.)

Place pickles into pint jars, cover with boiling syrup, and process in water bath
canner or steamer canner for 10 minutes.  Recipe can be doubled or tripled.
Copyright: "(c) 1999-2004 Kaylin White/Real Food for Real People"

Note: This is a very old recipe which traveled across the western plains with the pioneers, and has been a family tradition for as long as anyone can remember.  These sweet pickles are unlike any you can purchase in the grocery store, and folks who do not normally like sweet pickles often love them.

PINEAPPLE CHICKEN

2 tablespoon margarine
 2 tablespoons olive oil
 1 cup white flour
 1 teaspoon salt
 1 teaspoon paprika
 1/4 teaspoon fresh ground pepper
 8 boneless, skinless chicken-breast halves
 1 can pineapple chunks in heavy syrup
 1/2 cup sliced green pepper
 2 green onions, sliced
 1 tablespoon brown sugar
 1/4 cup dry sherry

Preheat oven to 425 degrees F. In a large shallow baking pan, melt margarine with oil in the oven. Remove pan. Combine flour, salt, paprika, and pepper in a plastic bag. Piece by piece coat chicken by shaking it in the bag with the seasoned flour. Arrange floured chicken in baking pan in one layer. Bake at 425 degrees F for 20 minutes. Turn chicken.

Combine pineapple, green pepper, green onions, brown sugar, and sherry and pour over chicken. Lower heat to 375 degrees F and bake until chicken is golden brown and sauce is thick (about 45 minutes).

PORK LOIN CHOPS WITH MUSHROOM GRAVY

6 - 8 pork loin chops
2/3 cup flour
Salt and pepper to taste
1/3 cup butter
1 large onion, chopped
2 cups fresh mushrooms, cleaned and sliced
1 clove garlic, minced
1 and 2/3 cup milk
1/4 cup dry red wine
1/2 tsp. dried thyme

Combine flour and salt and pepper in a large bag. Shake each pork chop to coat with flour mixture. Melt butter in a large skillet and brown pork chops on each
side; remove chops from skillet and place on a paper towel to drain. Meanwhile sauté onion, mushrooms, and garlic in the skillet until mushrooms and onion are
tender. Add leftover flour that was used to coat chops, milk, wine and thyme to the skillet and simmer until mixture starts to thicken. Return chops to the skillet
and cover. Simmer for 30 minutes or until pork is cooked through.

RAISIN PIE

2 cups raisins
2 cups water
1/2 cup brown sugar, packed
2 Tbsp cornstarch
1/2 tsp. cinnamon
1/4 tsp. salt
1 Tbsp. lemon juice
1 Tbsp butter
Pastry for double-crust pie

Combine raisins and water in saucepan; boil 5 minutes.

Blend sugar, cornstarch, cinnamon and salt in a bowl. Add to raisins and cook, stirring until clear. Remove from heat. Stir in lemon juice and butter. Cool slightly.

Preheat oven to 400 degrees. Roll out half of pastry into a circle large enough to fit bottom and sides of 9-inch pie pan. Place in pie pan. Turn slightly cooled raisin filling into pastry-lined pie pan. Roll remaining pastry, and cover pie with a solid circle, or lattice strips. Trim and crimp edges.

If using solid top crust, cut slits into it. Bake 25 minutes, or until crust is brown and filling is bubbly. Cool pie completely before slicing.

RED BEAN PANCAKE WITH COCONUT SAUCE
Servings: 4

Note: Coconut milk, frozen finely grated coconut, red bean paste, spring roll wrappers and sweet taro starch powder are available at 99 Ranch markets, Chinese and other Asian groceries. The red bean paste should be a good quality paste, not too liquid. If you can't find the taro powder, try sprinkling the pancakes with powdered sugar.

1 (13.5 ounce) can coconut milk
1 cup frozen finely grated coconut
1 teaspoon butter
1 teaspoon flour
1 teaspoon whipping cream
1 tablespoon sugar
1/2 cup red bean paste
4 (8-inch square) spring roll pastry wrappers
Oil for deep frying
Taiwanese sweet taro starch powder

Combine the coconut milk and coconut in a saucepan and heat over medium heat until simmering.

Combine the butter, flour and whipping cream. Whisk the butter mixture into the simmering coconut milk mixture. Heat, stir occasionally, until the sauce is reduced and thickened, about 15 to 20 minutes. Stir in the sugar. Strain the sauce through a fine cheesecloth-lined strainer and set aside to cool.

Spoon 2 tablespoons red bean paste into the center of a spring roll wrapper. Spread the paste to form a 3-inch square. Moisten the edges of the wrapper and fold the sides in over the bean paste to form a square package. Repeat the process with the remaining bean paste and the 3 remaining spring roll wrappers.

Heat the oil to 375 degrees for deep frying in a wok. Fry the pancakes until crisp and golden brown, about 3 minutes. Drain on paper towels. Cut each pancake into four quarters.

Spoon about 2 tablespoons of the coconut sauce onto the bottom of each of 4 serving plates. Arrange the 4 quarters of each pancake on top of the coconut sauce on each plate. Sprinkle the pancakes with sweet taro powder. Serve warm.

ROASTED PEPPER, TOMATO AND TUNA MOLD
WITH BASIL AND BLACK OLIVE PURÉES
Servings: 8 to 10

Note: Adapted from La Castela in Madrid. If imported tuna is unavailable, use Bumble Bee tuna in oil.

1 1/4 cups chopped basil leaves
1/2 cup plus 5 tbsp mild olive oil, plus more for brushing the peppers, divided
1 small clove garlic, minced
2 teaspoons lemon juice
2 pounds ripe red or yellow tomatoes, peeled, seeded and diced
1 1/2 tablespoons sugar
3 tablespoons sherry vinegar, preferably aged, or good red wine vinegar, divided
Salt
6 large, ripe, meaty red peppers, cored, stemmed, halved lengthwise
2 (6-ounce) cans imported solid oil-packed tuna, drained and flaked into chunks
3 tablespoons purchased black olive paste

In a blender, purée the basil with one-half cup of the oil, the garlic and lemon juice until completely smooth. Scrape into a bowl and let the mixture stand while continuing with the next steps. Stir well before using.

In a large skillet, heat 1 tablespoon of the remaining oil over medium-high heat. Add the tomatoes and cook, stirring gently, until soft, about 6 to 7 minutes. Stir in the sugar, 2 tablespoons of the vinegar, and salt to taste and cook for another minute. With a slotted spoon, transfer the tomatoes to a sieve set over a bowl and let the liquid drain off for a few minutes. Cool the tomatoes, then refrigerate for about 1 hour.

Heat the oven to 425 degrees. Line a cookie sheet with foil and brush the foil lightly with oil. Press the peppers gently to flatten them and place them skin-side-up on the cookie sheet. Brush with a little oil and roast until the peppers are tender and lightly charred, about 35 minutes.

Transfer the peppers to a large bowl, cover with plastic wrap and let stand for 15 minutes. Peel the peppers and cut into thin strips. Place them back in the bowl and toss with 1 tablespoon of the olive oil, the remaining 1 tablespoon of the vinegar and a little salt. Let stand for about 30 minutes.

Line a 9-inch pie plate with plastic wrap so that you have some overhang on two sides. Arrange half of the roasted peppers on the bottom, scatter half of the tuna on top, drizzle with about 2 teaspoons basil purée and top with half of the tomatoes. Make a second layer using the remaining peppers, tuna and tomatoes,
drizzling again lightly with the basil purée.

Place a large serving plate over the pie plate, invert and remove the plastic.

In a small bowl, whisk the olive paste with the remaining 3 tablespoons of the oil. Drizzle the sides of the serving plate decoratively with the basil purée (you might not need all of it) and dot with olive purée, then drizzle a little of each purée over the top of the salad.

ROSEMARY CROCK-POT TURKEY
Crock-pot Recipe

2 turkey thighs or wings
4 large potatoes
1 medium size onion, optional
1 can of cooked sliced carrots, drained
2 cans of turkey gravy
2 tablespoons of flour
Dash of dried Rosemary seasoning
Dash of Season salt
Dash of Garlic powder
Dash of Black pepper

Rinse and clean turkey meat under cold water and place the turkey in the crock-pot. Peel the potatoes, rinse under cold water and then cut the potatoes into chunks. Add the potatoes to the crock-pot.

If using onion for flavor, peel and rinse the onion under cold water and then add the onion whole to the crock-pot or quarter the onion first. Open the can of cooked sliced carrots, drain off the liquid and add the carrots to the crock-pot.

In a separate bowl add the 2 cans of turkey gravy, flour and seasonings.
Stir the gravy and seasonings together well and then pour the mixture over the turkey and potatoes. Place the lid on the crock-pot and cook on low for 8 to 10 hours or until the meat is cooked through and tender. Serve with rolls or biscuits.

SOCK-IT-TO-ME-CAKE

1 Package Butter Recipe Cake Mix
4 eggs
1 cup sour cream
1/3 cup vegetable oil
1/4 cup water
1/4 cup sugar
2 tablespoons Cake Mix reserved
2 tablespoons brown sugar
2 teaspoons ground cinnamon
1 cup finely chopped nuts
1 cup confectioner's sugar
1 to 2 tablespoons milk

Preheat oven to 375 degrees. Grease and flour a 10 inch tube pan. For streusel
filling combine 2 tablespoons cake mix, brown sugar, and cinnamon in medium
bowl, stir in pecans.  For cake, combine remaining cake mix, eggs, sour cream,
oil, water, and sugar in a bowl. Beat at medium speed with electric mixer for 2
minutes. Pour two-thirds of batter into pan, sprinkle streusel filling. Spoon remaining batter over filling.  Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes, and invert onto a serving plate, and then cool completely. For glaze combine confectioners' sugar and milk in a small bowl. Stir until smooth, and then drizzle onto cake. You can use Cream Cheese Frosting from a can and warm it a little in the microwave and drizzle over the cake.

SPICY GAZPACHO SORBET WITH BALSAMIC VINEGAR
Servings: 8 Note: Adapted from Tragabuches in Ronda

5 very ripe but firm tomatoes (about 1 1/2 pounds), seeded and chopped
1 cup cubed country bread without crusts
1 envelope unflavored gelatin (2 1/4 teaspoons)
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/4 cup chopped celery
2 tablespoons chopped red onion
1 small garlic clove, crushed through a press
1/4 cup chilled vodka
2 tablespoons light corn syrup
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
2 teaspoons Tabasco sauce, or to taste
1/2 teaspoon salt or to taste
2 tablespoons syrupy aged balsamic vinegar or 1/3 cup thin balsamic
vinegar reduced to 2 tablespoons and cooled
Best-quality extra-virgin olive oil
1/2 Granny Smith apple, peeled and finely diced
1/2 red bell pepper, peeled and finely diced
1/2 cucumber, peeled and finely diced
Finely slivered mint

Place the tomatoes in a sieve set over a bowl and let them drain for 10 to 15 minutes. Meanwhile, soak the bread in cold water to cover for 5 minutes. Drain the bread and squeeze out excess moisture.

In a small bowl, sprinkle 1 tablespoon of cold water over the gelatin and let stand for 5 minutes. Add 3 to 4 tablespoons very hot water and stir to completely dissolve the gelatin.

In a bowl, toss together the tomatoes, bread, gelatin, red and green peppers, celery, onion, garlic, vodka, corn syrup, oil, vinegar, Tabasco and salt.

In two batches, process the mixture in a food processor until smooth. Transfer the mixture to a blender and purée until it is as smooth as possible.

Chill the mixture until cold, about 1 hour. Stir, then freeze in an ice cream maker according to manufacturer's instructions. Once churned, transfer the mixture to a plastic container and freeze for about 2 hours but not much longer, or the sorbet will crystallize. (If making ahead and freezing longer, let stand at room temperature for about 30 minutes before serving.)

Scoop the sorbet into large shot glasses or small martini glasses. Drizzle with a little of the reduced vinegar and the oil and sprinkle with diced apple, bell peppers, cucumbers and mint.

STRAWBERRY-COCONUT CHEESECAKE
Since this cheesecake needs to chill for several hours, it's easiest to bake it a day ahead of time.

Crust
6 tablespoons (3/4 stick) unsalted butter, melted, divided
3/4 cup graham cracker crumbs
1/2 cup unsweetened shredded coconut,* toasted, cooled
1/4 cup sugar

Filling
3 8-ounce packages cream cheese, room temperature
1 cup sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
3 tablespoons cornstarch
4 large eggs
1 cup canned sweetened cream of coconut (such as Coco López)**
1/4 cup coconut rum (such as Malibu)

Topping
1/4 cup seedless strawberry jam
2 tablespoons water
3 1-pint containers strawberries, stemmed, sliced

For crust:
Preheat oven to 350°F. Brush 9-inch-diameter cake pan with 2-inch-high sides with 1 tablespoon melted butter. Line pan with parchment paper; lightly brush paper with some of melted butter. Blend crumbs, coconut, sugar, and remaining butter in medium bowl. Press mixture over bottom of prepared pan. Bake crust until lightly browned at edges, about 10 minutes. Cool. Reduce oven temperature to 300°F.

For filling:
Using electric mixer, beat first 4 ingredients in large bowl until blended. Beat in eggs 1 at a time. Beat in cream of coconut and rum. Pour batter over crust. Place cake pan in large roasting pan. Add enough water to roasting pan to come 1 inch up sides of cake pan. Cover roasting pan with foil.

Bake cake 1 hour. Remove foil. Bake until cake is pale brown, puffed, and just set in center, about 40 minutes. Cool cake in water bath 2 hours. Remove from water; run knife around cake to loosen. Chill cake in pan 3 hours. (Can be made 2 days ahead. Cover and keep chilled.)

Preheat oven to 350°F. Place cake in oven 2 minutes. Remove from oven. Place sheet of foil, then 10-inch-diameter cardboard round or tart pan bottom on top of cake. Turn pan over. Shake gently, allowing cake to settle onto foil and round. Remove pan and parchment. Place platter atop cake and turn cake right side up onto platter. Remove round and foil.

For topping:
Simmer jam and 2 tablespoons water in small saucepan. Brush top of cake with warm jam. Overlap berries atop cake, covering completely. Brush remaining jam over berries; chill. (Can be prepared up to 8 hours ahead.)

tip: Baking cheesecake in the gentle, even heat of a water bath (bain-marie) ensures a uniform texture. Makes 10 to 12 servings.

*Available at specialty foods stores and natural foods stores.
**Available in the liquor section of most supermarkets.

STRAWBERRY-FUDGE MUD PIE

6  tablespoons margarine or butter, melted
1-1/2  cups finely crushed chocolate wafers (30 wafers)
1  pint chocolate ice cream or coffee-flavored ice cream
1/2  cup toasted coarsely chopped almonds
1  pint strawberry ice cream
1/3  cup fudge ice-cream topping
   Whipped cream (optional)
   Whole strawberries (optional)

In a medium bowl stir together the crushed wafers and melted margarine or butter. Turn the chocolate crumb mixture into a 9-inch pie plate. Spread crumb mixture evenly in pie plate. Press on bottom and sides to form a firm, even crust. Chill about 1 hour until firm.

In a medium mixing bowl soften chocolate or coffee-flavored ice cream, using a wooden spoon to stir and press against side of bowl. Spread softened chocolate or coffee-flavored ice cream evenly atop cookie crust; sprinkle with toasted almonds. Freeze until firm (about 1 hour).

In a clean bowl soften strawberry ice cream as described above. Remove pie from freezer and spread strawberry ice cream atop almond layer. Return to freezer.

In a small saucepan heat and stir the fudge topping just until heated through. Cool the topping slightly. Remove the pie from the freezer and drizzle the top of pie with fudge topping in a lacy design. Return to freezer immediately. Freeze for 4 hours or until firm.

To serve, let pie stand at room temperature about 10 minutes. Garnish pie with whipped cream and whole strawberries, if desired. For easier slicing, place pie plate atop a warm, wet towel. Slice the pie and serve immediately.

SUGAR-FREE LEMON CREAM PIE

                        Crust
     1/2      cup  ground nuts (macadamias or walnuts)
      2        packets  Splenda
     1/4      cup  bake mix
      3        tablespoons  melted butter

                        Filling
      8        ounces  heavy cream
      1        package  sugar-free Lemon Jell-o
     3/4      cup  water
      1        packet  Splenda

Crust: Chop nuts in a food processor, or by hand. Try to get as fine a grind as possible without turning them to butter. Combine nuts, bake mix, and Splenda in a bowl. Add in melted butter and blend until you have a crumbly mixture that will hold its shape if pressed together (you may not need the entire 3 tablespoons of butter). Grease a pie dish (7-8" works best), and pour in crust mixture. Press firmly into the bottom and sides of the pan, coming up the side about 2". Bake this in a 300F Degree preheated oven for about 10-14 minutes, until it just barely
begins to darken (careful - don't overbake). Remove from oven and cool.

Filling: Heat 3/4 cup water in a small saucepan. When boiling, add the package of Jell-o. Stir to dissolve completely, then take off heat. Chill until the Jell-o liquid is cold, but not starting to set (about 20 minutes in the refrigerator). Pour 3/4 cup of heavy cream into a chilled bowl (the other 1/4 cup will be whipped for a topping, but this is to be done just before serving). Beat until very stiff peaks form. Add the chilled Jell-o liquid to the whipped cream. Beat for a few seconds, just enough to fully mix. Pour the filling into the cooled pie crust and spread to form an even top. Place in the refrigerator and chill for at least 3 hours. Just before serving, beat the remaining 1/4 cup of heavy cream, adding Splenda to taste. Cut the pie into pieces and serve with a dollop of whipped cream.

TERIYAKI STEAK STRIPS

2 lbs. flank steak
1 clove garlic, mashed
1/2 tsp. salt
1 cup beef bouillon (double strength)
1/2 cup red wine
1/3 cup soy sauce
3 tbsp. lime juice
1/4 cup chopped scallions
2 tbsp. brown sugar or honey

Cut meat into 1" strips diagonally across the grain. Layer meat with scallions, sprinkle each layer with salt and pepper. Pour marinade over meat and marinade 5-6 hours or longer. Grill over hot coals, brushing with marinade.

TIPSY SWEET POTATOES

2-1/2 cups cooked, mashed sweet potatoes
4 tablespoons butter, softened
1/2 cup firmly packed light brown sugar
Pinch of salt
1/3 cup Jack Daniel's Whiskey
Pecan halves or marshmallow for topping
Preheat oven to 325 degrees F. Combine all ingredients except topping. Spoon into a greased 1-quart casserole. Top with pecan halves or marshmallows. Bake for 20 to 25 minutes until bubbly. Yield: 6 to 8 servings

TOMATO SOUP

1 lb. of bacon, diced
1 large onion, chopped
1 each green, red and yellow peppers, chopped
6 large beefsteak tomatoes (more if you want to increase the amount of soup;
this goes for all ingredients)
1 lb. of mushrooms, sliced
Garlic powder, onion powder, Italian spice, salt and pepper to taste

In large skillet sauté bacon, onions and peppers, When these are soft add sliced tomatoes and mushrooms. Let cook until tomatoes turn to liquid add your spices to taste. Serve in a large soup bowl with lots of toast.

TRIPLE DECKER STRAWBERRY CAKE 
(Serves 16)
 
1 (18.25oz.) white cake mix
1 (3oz.) strawberry gelatin
4 large eggs
1/2 cup sugar
1/4 cup all purpose flour
1/2 cup finely chopped fresh strawberries
1 cup vegetable oil
1/2 cup milk
Garnish: whole strawberries
 
Beat cake mix and all ingredients except for strawberry garnish on low speed for 1 minute.  Scrape sides, beat on medium for 2 minutes and scrape sides again.  Berries should be well blended.  Pour batter into (3) round, 9", greased cake pans.  Bake at 350 for 23 minutes until done.  Cool 10 minutes.  Remove to rack.  Spread frosting on layers, sides, top and garnish.
 
Strawberry Butter Cream Frosting 
(Makes 2-1/2 cups)
 
1 cup softened butter
2 lbs. confectioners sugar
1 cup finely chopped strawberries
 
Beat butter until fluffy for 20 seconds.  Add sugar and berries on low speed until creamy.  (Add more sugar if thin, more berries if too thick.)  Frost cake and put in refrigerator uncovered for 20 minutes until frosting is set.  Cover well with waxed paper and store in refrigerator for up to 1 week.  To freeze, wrap in foil, freeze up to 6 months.  Thaw overnight in the refrigerator.

TURTLE CAKE

60 vanilla caramels
1 large, double-layer chocolate cake mix
3/4 cups butter
1/2 cup condensed milk
1 1/2 cups semi sweet chocolate chips
1 1/2 cups chopped and whole pecans

Peel wrapping off caramels. Lightly grease and flour 9 x 13 inch pan. Preheat oven to 350 degrees. Mix cake according to directions on box. Pour and spread half the batter in the pan and bake for 15 minutes. While cake is baking, melt butter, milk and caramels on low heat, constantly mixing. Remove cake from oven and sprinkle the chocolate chips and pecans on top. Cover with the melted
caramel mixture. Top with the rest of the chocolate cake mix and bake for another 20 minutes. Can be served warm or cold.

TWICE-BAKED POTATOES

Large baking potatoes
Butter or margarine
Onion, chopped
Milk
Salt, Pepper, Parsley
Cheese (optional)
Seasoned bread crumbs

Bake large potatoes at 350 for at least an hour or until they are very well done.  Let cool slightly.  Carefully cut an opening from the top of the potato.  Scoop out filling making sure you don't break through the skin.  By only cutting opening at the top, the potato maintains  its shape. If you cut them in half, they are hard to
handle/serve.

Mash potatoes with butter and milk until creamy.  Add salt, pepper and parsley to
taste.  Stir in chopped onions.  Fill potato skins with mashed potatoes.  Sprinkle
with grated cheese of your choice.  Sprinkle with seasoned bread crumbs.

Warm potatoes at 350 for an hour.  You may need to cover with foil to avoid cheese burning.   Allow one potato per person. 

This is a great dish for any meal because you can make days ahead and keep
refrigerated or freeze and keep for weeks.  All you have to do is warm to serve --
no mess right before the meal and only a baking pan to clean.

VEGETABLE BEEF KABOBS

1 medium boniato, batata or sweet potato, cut in 1-inch cubes
1 pound sirloin, cut in 1-inch cubes
1 medium red or yellow bell pepper, cut in 1-inch pieces
1 medium zucchini, cut in 1-inch cubes
1 cup shallots, halved
1/2 cup olive oil
1/4 cup orange juice
3 tablespoons McCormick® Caribbean Jerk Seasoning
2 teaspoons McCormick® Ground Cumin

In a large saucepan, add enough water to cover potatoes; bring to a boil. Boil 8-to 10 minutes. Drain and cool.

Place beef cubes, potatoes and remaining vegetables in a plastic bag. Mix olive oil with next 3 ingredients. Pour over beef and vegetables.

Refrigerate 30 minutes; turning bag occasionally. Thread meat and vegetable cubes alternately on skewers. Reserve leftover marinade for basting. Grill or broil until desired doneness; basting occasionally.








 

 

 

 

 

 

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