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).


Rose water is available from Aladdin's Cafe as well as international or Middle Eastern grocers locally. The distillation of rose petals, rose water has been used for centuries in the cuisines of the Middle East, India and China. Because of it's beautiful fragrance, it is also often used in perfumes and cosmetics - but be sure the kind you buy is suitable for use in cooking.

1 cup fresh lemon juice
1 cup sugar (use Splenda for diabetics)
3 regular tea bags
1/2 cup rose water

In a 2-quart glass pitcher, combine lemon juice, sugar and 1 quart cold water. Stir well until thoroughly mixed.

In a medium sauce pan, bring 1 quart water and tea bags to a gentle boil. Reduce heat to simmer, and cover the pot. Simmer the tea for 10 minutes or until desired strength is reached. Remove the tea from the heat. Discard the tea bags and allow to cool.

Add tea to lemon mixture; stir briskly. Add enough cold water to make 2 quarts, then add rose water. Stir and serve immediately over ice. Makes 1/2 gallon.


9 oranges, peeled, seeded, and sectioned
2 (20 oz) cans crushed pineapple, drained
1 cup honey
1-2 tsp. almond extract
1 cup flaked coconut

Combine all ingredients in a large bowl and stir gently. Cover and chill for at least eight hours. Yields 8 servings.


1/4 cup sugar
1 tsp. cinnamon
1 Tbsp. cornstarch
Pinch of salt
8 cups Granny Smith apples
2/3 cup regular oats
1/2 cup brown sugar
1 Tbsp. flour
1/4 cup butter, melted

Combine sugar, cinnamon, cornstarch and salt and mix well. Peel and slice apples and place in and 8 x 8 baking dish. Sprinkle with sugar mixture. Combine oats, brown sugar and flour and sprinkle over apples. Drizzle melted butter over apple mixture and bake for 30 minutes at 400 degrees. Serve with vanilla ice cream.


3 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
1 cup shortening
3/4 cup milk
3 large Granny Smith, Winesap, or other cooking apples
2 Tbsp butter or margarine
1 Tbsp sugar
1 and 1/2 tsp. ground cinnamon
1 and 1/2 cups sugar
1 cup orange juice
1/2 cup water
1 Tbsp. butter or margarine
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Combine the first three ingredients; cut in shortening with a pastry blender until mixture is crumbly. Gradually add milk, stirring with a fork until dry ingredients are moistened. Shape into a ball. Roll pastry to 1/4" thickness on a lightly-floured
surface, shaping into a 21 x 14" rectangle. Cut pastry into six 7" squares with a fluted pastry wheel. Peel and core apples; cut each in half crosswise. Place one apple half, cut side down, on each pastry square. Dot each apple half with 1 tsp. butter. Sprinkle each with 1/2 tsp. sugar and 1/4 tsp. cinnamon. Moisten edges of pastry square with water. Bring corners up to the center, pressing edges to seal. Place dumplings in a lightly-greased 13x9" baking dish. Bake at 375 F for 35 minutes or until apples are tender and pastry is browned.

Combine 1 and 1/2 cups sugar and remaining five ingredients in a saucepan, bring to a boil. Reduce heat and simmer, uncovered, 4 minutes or until butter melts and sugar dissolves. Pour syrup over dumplings and serve warm. Serves 6


36 - 48 asparagus spears with tough ends removed
1 cup plain yogurt
1/4 cup blue cheese, crumbled
1/4 cup fresh lemon juice
2 clove garlic, minced
2 tbsp. green onions
Salt and pepper to taste

Steam fresh asparagus until bright green and crisp-tender. Set aside to cool. Meanwhile, place yogurt and blue cheese in a saucepan and warm over low heat. Add lemon juice, garlic, green onions and salt and pepper. Remove from heat and drizzle over asparagus.


2 pounds pork loin chops
1/2 cup flour
Salt and pepper
1/4 cup vegetable oil
1 small onion, chopped
2 cups wild rice, cooked
1/2 cup orange juice
1/4 cup chopped pecans
1 Tbsp. lemon juice
1 Tbsp. grated orange rind

Place flour and salt and pepper in a bag and coat each pork chop. Heat oil in a skillet and brown pork chops and onion. Meanwhile cook rice according to manufacturer's instructions except replace 1/2 cup of the required water with orange juice. When rice has finished cooking, place in a 13 x 9 inch baking dish and stir in onion, pecans, lemon juice and grated orange rind. Place pork chops over mixture and bake covered for 35 minutes at 350 degrees.


6 lbs. country-style pork ribs
1 large onion, sliced
1 lemon, thinly sliced
3 cloves garlic, minced
2 T. butter or margarine, melted
1 and 1/2 cups water
1 cup ketchup
3/4 cup chili sauce
1/4 cup firmly packed brown sugar
1 T. celery seeds
2 T. Worcestershire sauce
2 T. soy sauce
2 T. prepared mustard
2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. liquid smoke
1/4 tsp. hot sauce

Place ribs in a large roasting pan. Cover and bake at 450 F for 45 minutes. Drain. Top ribs with onion and lemon. Sauté garlic in butter in a saucepan over medium heat until tender. Add water and 11 remaining ingredients. Bring to a boil; remove from heat and pour over ribs. Bake, uncovered, at 350 F for one hour, basting often. Yields six servings.


1/4 cup butter
1/2 cup Italian Dressing
2 Tbsp Worcestershire sauce
2 Tbsp Barbeque Sauce
1 Tbsp lemon-pepper seasoning
1 Tbsp black pepper
4 garlic cloves, crushed
2 bay leaves
2 lemons, sliced
1 large onion, sliced
3 lbs. unpeeled, medium-sized fresh shrimp

Melt butter in a roasting pan at 400 degrees F (1 - 2 minutes). Add Italian dressing and next eight ingredients. Stir well. Add shrimp to pan, stirring to coat.

Bake, uncovered, at 400 F for 20 minutes or until shrimp turn pink, stirring occasionally. Discard bay leaves. Serves 6.

Leave the tails on for a dramatic presentation and to give something to hold on to when dipping the shrimp in tartar or cocktail sauce (recipes for both are below).

2 lbs. unpeeled fresh large shrimp
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 tsp. salt
1/2 cup beer
1/4 cup butter or margarine, melted
2 egg yolks
Vegetable oil

Peel shrimp, leaving tails intact; devein if desired. Combine flour, cornstarch, and salt. Add beer, butter, and egg yolks. Stir until smooth. Pour oil to a depth of 2” in a Dutch oven. Heat to 375 F. Dip shrimp into batter; fry, a few at a time, until golden. Drain. Serve immediately. Serves 6.


5 cups fresh blackberries or 2 (14-oz) packages frozen blackberries, thawed and
drained (if you use frozen berries, increase the flour to 1/3 cup)
1 cup sugar
2-4 Tbsp. all purpose flour (or 1/3 cup if you use frozen berries)
1 Tbsp lemon juice

Crust (recipe follows)
2 Tbsp butter, melted
1 tsp. sugar

Combine first four ingredients and toss well. Spoon into a lightly greased 8 or 9” square pan. Prepare crust and spoon nine mounds over blackberries. Brush with the melted butter and sprinkle with the sugar. Bake uncovered at 425 F for 30
minutes or until browned and bubbly. Serve warm with ice cream, if desired.

1 and 3/4 cups all purpose flour
1 and 1/2 tsp. baking powder
3/4 tsp. salt
3 T. sugar
1/4 cup shortening
1/3 cup whipping cream
1/3 cup buttermilk

Combine first four ingredients; cut in shortening with a pastry blender until mixture is crumbly. Stir in whipping cream and buttermilk just until blended.


1 cup butter, softened
2 cups sugar
4 eggs, beaten
1 tsp. vanilla
3 cups flour
Pinch of salt
1 tsp. baking powder
2 pints fresh blueberries

Cream together butter and sugar. Add beaten eggs and vanilla. Combine flour, salt and baking powder and fold in blueberries. Combine the two mixtures and pour into a greased and floured tube pan. Bake at 350 degrees for 1 hour or until cake is completely cooked in the center. Allow cake to cool before removing from pan and placing on a cake plate.

1 cup powdered sugar
1-2 Tbsp. lemon juice

Combine ingredients and mix well. Drizzle over cooled cake.


2 pounds broccoli
1/4 cup butter
1 Tbsp. soy sauce
2 tsp. sesame oil
1 clove garlic, minced
2 Tbsp. sesame seeds
Salt and pepper to taste

Cut broccoli florets into bite-sized pieces. Cut off the bottom inch of the stems, then peel the stems and cut into thin slices. Place broccoli in a saucepan and covering it with water. Bring water to a boil and cook for several minutes until broccoli is just crisp tender. Drain off water and add butter, soy sauce, sesame oil and garlic to the saucepan and cook for several more minutes. Add toasted sesame seeds and salt and pepper. You may toast the sesame seeds by placing them on a baking sheet and placing them in the oven on 400 degrees for several minutes until they turn golden brown.


1 cup graham cracker crumbs
3 Tbsp sugar (white or brown)
3 Tbsp butter or margarine, melted

5 packages of cream cheese (8 oz. each), softened.
1/2 cup white sugar
3 Tbsp white flour
10 oz. jar seedless raspberry jam
1 cup sour cream (full cream or light)
4 eggs
1 pint of fresh raspberries
1 pint of fresh blackberries
A few sprigs of currants (if they are available)

Use your 9-inch spring-form pan. Pour the crumbs, sugar, and butter in the bottom of the pan. Mix with a fork until well blended. Press the crumb mixture with your fingers to form a bottom crust. It doesn't need to go up the sides, just on the bottom.

Bake the crust at 350 degrees for 8 minutes. Let cool while you blend the next items.

With your mixer, in a large bowl, blend the cream cheese, sour cream, sugar, flour, and one of the eggs until smooth. Then add each additional egg, one at a time, and blend each one in before adding the next one.

Pour half of the mixture on top of your cooled crust. Open the jar of jam and, by teaspoonful, gently lay the jam on top of the filling. As much as possible, you want the jam to rest on top of the filling so set the jam on top of the filling rather than plop it in. When all the jam is distributed over the top of the filling, use a knife to slightly spread it and break up any larger globs. This isn't very scientific, so don't be too picky. Just don't slide it around too much like some recipes suggest because you want a "ribbon" of jam to form as it bakes. You don't want it blended in.

Then pour the rest of the filling on top.

Bake at 350 degrees for 65 minutes. It will be slightly jiggly but not mushy. When it's done, turn off the oven and let the cheesecake sit in the oven 15 minutes more with the oven door ajar. Then take it out of the oven and let it sit on your counter for another hour to cool down.

The cheesecake might form that telltale crack in the top. Don't worry. You are going to cover it with the fruit before you serve it.

Cool the cheesecake in your refrigerator overnight. You don't need to cover it. (You can serve this the same day if you chill it at least 5 hours, but cheesecake actually tastes best on day 2 or day 3, after the flavors have had a chance to meld.)

Take the cheesecake out to decorate it. First, run a sharp knife around the edge of the cheesecake and then unlock the spring on the pan. Pull off the pan rim and place your cheesecake (with the metal bottom intact) on a pretty platter. Then open your raspberries and pick through them to make sure you don't have any "fuzzy moldy" ones. Starting in the center, pour the raspberries on top of the cheesecake. Don't get too picky about how they arrange themselves. It's the natural look that counts. Do the same with the blackberries. You're sort of trying to have a mountain of fruit in the middle and let some of the rim of the cheesecake remain fruitless. Balance the sprigs of currants on top. They are sort of the crowning ornament.

Your cheesecake is ready. Continue to cool it until 30 minutes before you serve it Thirty minutes before serving, take it out of the refrigerator. Cheesecake always tastes more full-bodied if it's had a chance to warm up a bit. If it's refrigerator cold, it's too hard to taste the real flavor. My rule of thumb is to take the cheesecake out of the refrigerator when I put the dinner on the table so it has a chance to sit before I cut it.

This is a beautiful, simple dessert that looks dramatic and has the wonderful surprise of the raspberry ribbon distributed through the middle.


2 eggs, beaten
1/2 cup butter, softened
1 and 1/3 cup flour
1 and 1/2 cups brown sugar
2 tsp. vanilla
2/3 cup pecans, chopped

Combine all ingredients and mix well. Pour into a greased 13 x 9-inch-baking pan and bake for 20 - 30 minutes at 350 degrees. Allow to cool and cut into bars.

Note: Use your favorite egg and sugar substitutes. These bars will be pretty dense. If you want to lighten them up a little and make them more cake-like, add 1/2 tsp. of baking powder.


2 (13 ounce) cans crushed pineapple, undrained
1 small box lime gelatin
10 ounces miniature marshmallows
1 (7 ounce) package soft butter mints, crushed
1 (9 ounce) container Cool Whip®

Mix pineapple, gelatin, and marshmallows in large bowl. Cover and refrigerate
overnight.  Add mints and Cool Whip® in morning and pour into a large bowl and
refrigerate. Or you can pour into individual aluminum foil muffin tins and freeze.
Serve while solid.


1/4 pound kosher salt
1/2 cup chili powder
1/2 cup Spanish paprika
2 Tbsp onion powder
1/3 tsp cumin
3/4 tsp cayenne pepper
1-1/2 Tbsp dried thyme
2 Tbsp coarsely ground black pepper
2 Tbsp dried basil
2 Tbsp dried oregano
2 Tbsp ground coriander
1/2 tsp white pepper

Mix all ingredients together and place in a jar for storage. Store in a cool, dark place up to four months.

Use this mixture for barbecue ribs, chicken, blackened fish, Cajun soups or sauces, blackened steaks and blackened pastas.


2 cups water
1 tsp. salt
1 cup uncooked quick-cooking grits
2 cups (8 oz.) shredded sharp Cheddar Cheese
2/3 cup milk
1/3 cup butter or margarine
1 tsp. Worcestershire sauce
1/4 tsp. ground red pepper
2 large eggs, lightly beaten
1/4 tsp. paprika

Bring water and salt to a boil in a large saucepan; stir in grits. Return to a boil. Cover, reduce heat and simmer 5 minutes, stirring occasionally. Remove from heat. Add cheese and next four ingredients, stirring until cheese and butter melt.
Add eggs and stir will. Spoon mixture into a lightly-greased 2 quart casserole; sprinkle with paprika. Bake, uncovered, at 350 F for 1 hour or until thoroughly heated and lightly browned. Let stand 5 minutes before serving. Serves 8


1/2 cup butter
2 Tbsp. Worcestershire sauce
1-1/2 tsp. seasoned salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
3 cups corn Chex cereal
3 cups wheat Chex cereal
1 cup mixed nuts
1 cup pretzels
1 cup garlic-flavored bagel chips

Preheat oven to 250 degrees. Melt margarine in large roasting pan in oven (5
minutes). Stir in seasonings. Add remaining ingredients and mix until coated. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Spread on paper towels to cool,and store in airtight container.

Microwave Method: Melt butter in large microwave-safe bowl on HIGH. Stir in
seasonings, then remaining ingredients until coated. Microwave, uncovered, on
HIGH 5-6 minutes, stirring every 2 minutes. Spread on paper towels to cool, and
store in airtight container.


1/2 cup butter, softened
1/3 cup masa harina (corn flour)
1/4 cup water
1-1/2 cups frozen corn, thawed
1/4 cup cornmeal
1/3 cup sugar
2 tablespoons heavy cream
1/4 teaspoon salt
1/2 teaspoon baking powder

Preheat oven to 375 degrees. Blend butter in a medium bowl with an electric mixer until creamy. Add the masa harina and water to the butter and beat until well combined. Put the defrosted corn into a blender or food processor and, with short pulses, coarsely chop the corn on low speed. You want to leave several whole kernels of corn. Stir the chopped corn into the butter and masa harina mixture. Add the cornmeal to the mixture. Combine. In another medium bowl, mix together the sugar, cream, salt and baking powder.

When the ingredients are well blended, pour mixture into other bowl and stir everything together by hand. Pour the corn batter into an ungreased 8-by-8-inch baking pan. Smooth the surface of the batter with a spatula. Cover the pan with aluminum foil. Place this pan into a 13-by-9-inch pan filled 1/3 of the way with hot water. Bake for 50-60 minutes or until the corn cake is cooked through. When the corn cake is done, remove the small pan from the larger pan and let sit for at least 10 minutes. To serve, scoop out each portion with an ice cream scoop or rounded spoon. Yield: 8 servings.


6 - 8 boneless chicken breasts
2/3 cup flour
Salt and pepper to taste
1/4 cup butter
2 cups fresh mushrooms, washed and sliced
2 12-oz. cans stewed tomatoes
1 tsp. dried oregano
1/2 tsp. dried basil
1 tbsp. fresh lemon juice

Combine flour and salt and pepper and dredge each chicken breast through mixture. Melt butter in a skillet and brown chicken breasts on each side. Remove chicken and set aside. Add mushrooms, tomatoes, oregano, basil and lemon juice and sauté for several minutes. Return chicken to the skillet and simmer over low heat for 15 - 20 minutes. Serve over hot rice or pasta.


4 4oz Boneless Chicken Breasts, pounded flat
Salt & Pepper to taste
8 Slices Ham
8 Slices Swiss Cheese
1 1/2 cups flour
3 cups bread crumbs (seasoned )
4 large eggs
1/2 cup whole milk

After each chicken breast has been flattened w meat tenderizer lay each breast flat and place inside 2 slices ham and 2 slices Swiss cheese. Roll breast starting from narrow end to wide end.

Prepare in 3 separate medium sized bowls: the flour (seasoned with salt and pepper), the eggs (beaten and combined with milk), and the bread crumbs (season with salt and pepper). Dredge each breast in flour and then transfer to egg mixture and coat well. Transfer to and coat thoroughly with breading

Place chicken breast on baking sheet and transfer to freezer for 10-20 minutes.
Remove from freezer and dip once again in eggs then in bread crumbs. Return to bake sheet and bake at 350 degrees for 30-40 minutes or until juices run clear.
To serve, slice each breast into roulade; serve as is or with pepper cream sauce.

Zoey's Beverages & Eatery

2 tablespoons olive oil
2 tablespoons chopped garlic
4 cups chopped white onions
2 cups chopped celery
2 teaspoons salt
5 cups diced chicken
2 tablespoons chicken base
2 cups Chablis
2 cans (14 ounces each) garbanzo beans, drained
2 cups milk (about)
4 cups whipping cream (about)
1 cup minced green onions
1/2 teaspoon white pepper

In large sauté pan, heat oil. Add garlic, white onions, celery and salt and sauté until vegetables are tender, about 5 minutes. Add chicken, then stir in base. Add wine and cook over medium heat 7 to 10 minutes.

Add garbanzo beans, milk and cream. Simmer 10 to 12 minutes. Add green onions. If soup is too thick, thin with additional whipping cream or milk. Add white pepper to taste. Makes 8 to 10 servings.


2 tbsp. olive oil
5 14 ½-oz. cans diced tomatoes in juice
½ cup chopped shallots
2 tbsp. minced lemongrass (available at Southeast Asian markets and at some
1 tbsp. minced fresh ginger
1 tbsp. chopped garlic
2 tbsp. honey
2 cups chicken stock or canned low-salt broth
1 cup dry wine
½ cup fresh lime juice
¼ cup chopped fresh cilantro
2 tbsp. chopped fresh mint
2 tsp. grated lime peel
2 tbsp. fresh lemon juice
2 tbsp. aquavit or vodka
½ cup thinly sliced fresh arugula

Heat oil in heavy large pot over medium-low heat. Add tomatoes with their juice, shallots, lemongrass, ginger and garlic; simmers until liquid evaporates, about 12 minutes. Add honey and simmer until mixture is very thick, stirring frequently, about 8 minutes. Add chicken stock and next 5 ingredients. Simmer 30 minutes.

Working in batches, strain soup into large bowl, pressing on solids to release juice. Discard solids. Season soup with salt and pepper. Chill soup at least 8 hours.

Stir lemon juice and aquavit into soup. Garnish with arugula. Makes 6 servings.
By Chef Herschel, Aish Ha Torah, Jerusalem


2 cups sugar
1/2 cup milk
1/2 cup cocoa
1/2 cup butter
1 tsp. vanilla
1/2 cup peanut butter *
3 cups uncooked oatmeal

Combine sugar, milk, cocoa and butter in a saucepan and bring to a boil, heat for 1 minute. Remove from heat and add vanilla, peanut butter and oatmeal. Mix well and drop teaspoonfuls on waxed paper. Allow to cool and remove from waxed paper. *Do not use low-fat peanut butter in this recipe; the cookies will not set.

Using a salad spinner makes short work of washing fresh spinach, which usually requires several changes of water. Start by filling the spinner bowl with water. Then fill the basket with spinach, submerge it in the water; and stir the spinach to release dirt. Lift the basket out and repeat with fresh water.

¼ cup sesame seeds
5 large (8- to 9-oz.) bunches of fresh spinach, stem ends and roots trimmed,
rinsed well
4 tsp. oriental sesame oil
1 tbsp. unseasoned rice vinegar
¼ tsp. hot pepper sauce

Place sesame seeds in heavy skillet; sprinkle lightly with salt. Stir over medium heat until seeds are light golden, about 6 minutes. Set aside.

Line large colander with kitchen towel. Pack spinach, with water still clinging to leaves, into heavy large pot. Cook over high heat until wilted but still bright green, turning spinach with tongs for even cooking, about 4 minutes. Transfer spinach to prepared colander. Cool slightly.

Wrap towel around spinach and squeeze out as much moisture as possible. Transfer spinach to work surface and chop coarsely. Place in medium bowl. Add sesame oil, vinegar, and hot pepper sauce. Toss to blend evenly. Season to taste with salt and pepper. Sprinkle with sesame seeds. (Can be prepared 2 hours ahead. Let stand at room temperature.) Makes 8 servings.
By Chef Herschel, Aish Ha Torah, Jerusalem


2/3 cup chili sauce
1/4 cup lemon juice
3 T. prepared horseradish
2 tsp. Worcestershire sauce
1/4 tsp. hot sauce

Combine all ingredients, stirring until smooth. Cover and chill at least 2 hours.

In Italy, coffee granita is served in tall glasses filled halfway with granita and topped with whipped cream. We've added some white chocolate and anise-flavored liqueur.

4 cups freshly brewed strong coffee (made from 6 cups water and 2 ½ cups
ground Fresh roast coffee)
1 cup sugar
1 tbsp. grated orange peel
1 tsp. vanilla extract
1 tbsp. sambuca or other anise-flavored liqueur

Stir first 4 ingredients in a bowl until the sugar dissolves. Pour into 13 X 9 X 2 metal pan. Chill 2 hours; mix in sambuca.

Freeze coffee mixture until icy at edge of pan, about 45 minutes. Whisk to distribute frozen portions evenly. Freeze again until icy at edge of pan and overall texture is slushy, about 45 minutes. Whisk to distribute frozen portions evenly. Then freeze until solid, about 3 hours. Using fork, scrape granita down length of pan, forming icy flakes. Freeze at least 1 hour. (Can be made 1 day ahead. Cover; keep frozen.) Top with 2 cups parve whipping cream. Makes 8 servings.
By Chef Herschel, Aish Ha Torah, Jerusalem

Serving size : 2

3 cups water
2 cups flour
2 teaspoons salt
1/4 teaspoon black pepper
4 (4 ounce) cube steaks, trimmed, flattened
1 1/2 tablespoons ground beef, lean
1/4 cup flour
2 cups chicken broth
2 cups milk - low-fat okay
1/4 teaspoon black pepper
1/4 teaspoon salt

Put in water medium bowl. Sift flour, salt, and pepper together in medium bowl. Dip steaks in water, then in dry mixture. Repeat.

Lay coated steaks on wax paper and freeze for 3 hours. Deep fry steaks in 350 degrees F oil for 8-10 minutes. Drain on paper towels.

Brown ground beef in skillet. Stir in flour, then remaining ingredients. Bring to boil, then simmer until thick. Pour gravy over steaks.


1 (3 to 3 1/2 lb.) broiler-fryer
2 quarts water
1 carrot, halved
1 stalk celery, halved
1 medium onion, quartered
3/4 tsp. salt
1/2 tsp. pepper
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
1/3 cup shortening

Combine first seven ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 1 hour or until chicken is tender. Remove chicken and vegetables from broth, discarding vegetables and reserving broth in Dutch oven. Skim fat from broth. Reserve 2/3 cup broth. Let chicken cool. Skin, bone, and
coarsely chop chicken and return it to the broth. Combine flour, baking powder, and 1 tsp. salt. Cut in shortening with a pastry blender until mixture is crumbly. Add reserved 2/3 cup broth, stirring with a fork until dry ingredients are moistened. Turn dough out on a lightly-floured surface and knead lightly 1-2
minutes. Roll dough to 1/8" thickness; cut dough into 2" squares. Bring broth mixture to a boil; drop dumplings, one at a time, into boiling broth. Cover, reduce heat, and simmer 25 to 30 minutes. Yield 6 servings.


4 stalks celery, chopped
1 large onion, chopped
1/2 cup butter or margarine, melted
1/4 cup all purpose flour
2 (14 1/2 oz) cans ready to serve chicken broth
1 and 1/2 cups creamy peanut butter
1/4 to 1/2 tsp. pepper
1/2 tsp. paprika
2 cups milk
2 cups half and half

Sauté celery and onions in butter in a large saucepan over medium heat 5 minutes or until tender. Add flour, stirring until smooth, cook 1 minute, stirring constantly. Gradually add chicken broth, cook over low heat for 30 minutes, stirring occasionally.

Remove from heat, pour mixture through a large wire-mesh strainer into a bowl. Discard vegetables. Return mixture to saucepan, stir in peanut butter and next two ingredients. Gradually add milk and half-and-half, stirring constantly; cook over low heat for five minutes or until thoroughly heated (do not boil). 7 cups.


2 cups self-rising cornmeal
2 Tbsp. garlic powder
2 Tbsp. dried thyme
6 (8 oz.) farm-raised catfish fillets
1 cup buttermilk
1 Tbsp. salt
2 tsp. ground black pepper
2 tsp. ground red pepper
Peanut or vegetable oil

Combine first three ingredients in a shallow dish. Dip catfish fillets in buttermilk, allowing excess to drip off. Sprinkle with salt and peppers, and dredge in cornmeal mixture.

Pour oil to a depth of 2” in an electric skillet or Dutch oven. Heat to 375 F. Fry fillets, two at a time, 3-4 minutes or until they float. Drain on paper towels and serve immediately. Serves 6


3 cups oats
1 cup wheat germ
1 cup coconut -- shredded
1/2 cup sesame seed
1/2  cup cashews -- coarsely chopped
1/2  cup almonds -- coarsely chopped
2/3  cup honey
1/4  cup oil
dash cinnamon
dash nutmeg

Combine in crock pot.  Cook on low heat with lid slightly ajar about 4 hours, stirring occasionally. Cool and store in airtight jars.

Smoked salmon enhances this innovative version of a classic. Potato stands in for half of the yolks to cut fat and cholesterol.

1 8- to 9-oz. russet potato, peeled, cut into ½-inch pieces
6 large eggs
1 tbsp. olive oil (preferably extra-virgin)
1 tbsp. fresh lemon juice
2 tbsp. whole-grain Dijon mustard
4 tbsp. minced smoked salmon (about 1 oz.)
3 tbsp. finely chopped green onions

Cook potato in pot of boiling salted water until very tender, about 10 minutes. Drain. Cool potato.

Meanwhile, place eggs in medium saucepan; cover with water. Bring to boil. Cover, remove from heat and let stand 15 minutes. Drain. Rinse eggs with cold water until cool. Peel oil shells. Halve eggs lengthwise. Reserve 3 egg yolks for another use. Combine remaining 3 yolks, potato, oil, lemon juice and mustard in medium bowl. Mash with fork until well blended. Stir in 2 tbsp. salmon and 1½ tbsp. green onions. Season to taste with salt and pepper.

Divide potato-and-yolk mixture among hard boiled egg white halves, mounding slightly. (Eggs can be prepared 1 day ahead. Cover with plastic wrap and refrigerate.) Garnish eggs with 2 tbsp. salmon and 1 ½ tbsp. green onions.
Makes 12 servings. By Chef Herschel, Aish Ha Torah, Jerusalem


1/2 cup honey
1 bottle dry white wine
1 continuous lemon peel spiral
2 tbsp fresh lemon juice
6 sprigs fresh thyme
2 bay leaves
4 white peppercorns
2-1/2 pounds fresh figs
Lightly whipped cream

In a large, non-aluminum saucepan, combine honey and wine; bring to a boil. Lower heat and cook, stirring constantly, until honey is completely dissolved. Add lemon peel, lemon juice, thyme, bay leaves, and peppercorns. Place figs in wine syrup and poach over low heat, uncovered, for four minutes, turning figs every minute. Remove figs with a slotted spoon and place in a ceramic bowl. Reduce poaching liquid to about 1-1/2 cups. Spoon over figs and chill. Serve figs with some of the poaching liquid in individual bowls, topped with whipped cream or creme fraiche.


2 lemon sole fillets (2 lb. total), each cut in half crosswise
1 lemon, thinly sliced
¼ cup dry white wine
¾ tsp. salt
1 large egg, lightly beaten
¼ cup parve milk
¾ cup fine dry bread crumbs.
1 large garlic clove, minced
2 tbsp. chopped fresh parsley
¼ tsp. black pepper
4 tbsp. olive oil
1 tbs. unsalted butter

Put oven rack in middle position and preheat oven to 200°F. Combine fish, half of lemon slices, wine, and ¼ tsp. salt in a shallow dish. Marinate, covered, at room temperature 30 minutes.

Whisk together egg, milk, and ¼ tsp. salt in another shallow dish. Stir together bread crumbs, garlic, parsley, pepper and remaining ¼ tsp. salt in a shallow bowl.

Dip fish pieces, 1 at a time, in egg mixture, letting excess drip off, then dredge in bread-crumb mixture, shaking off excess. Transfer to a sheet of wax paper, arranging fish in 1 layer.

Heat 2 tbsp. oil and ½ tbsp. butter in a 12-inch non-stick skillet over moderately high heat until hot but not smoking, then fry 2 pieces of fish, turning over once, until golden and just cooked through, 4-5 minutes total. Transfer to a baking sheet and keep warm in oven, then cook remaining 2 pieces of fish in remaining 2 tbsp. oil and ½ tbsp. butter in same manner. Serve fish with remaining lemon slices. Makes 4 servings. By Chef Herschel, Aish Ha Torah, Jerusalem


6 chicken breast halves, boneless and skinless
2 Granny Smith apples
2 McIntosh apples
1/4 cup cider vinegar
2 cups unsweetened apple juice or cider, divided
1/4 cup chopped fresh rosemary
3 tablespoons olive oil
2 shallots, minced (about 1/2 cup)

2 tablespoons Dijon mustard
1/4 cup whipping cream
1 teaspoon salt
1 teaspoon black pepper

Using a zesting tool, grater or peeling knife, scrape thin strips of peel from the apples (really tiny ones). Set aside for garnish. Peel any remaining skin from apples, core and cut into a small dice.

In a large saucepan over medium heat, warm vinegar, 1/2 cup of the cider or apple juice and the rosemary. Add diced apples, reduce heat and bring to a simmer. Cook 4 to 6 minutes or just until tender. Remove half of the apple mixture, place in a food processor and puree until smooth. Remove remaining apples from heat and set aside.

In a large sauté pan, warm olive oil. Add chicken breast halves and cook, browning each side, about 2 minutes per side. Add shallots and saute until translucent, about 2 to 3 minutes. Add remaining 1 1/ 2 cups cider or apple juice and the mustard. Bring to a simmer and cook 2 to 3 minutes. Add apple puree and apple-vinegar-rosemary mixture to pan. Stir and continue cooking 1 to 2 minutes. Stir in the cream, salt and pepper.

Remove chicken breasts and sauce to a serving platter. Garnish with apple-peel strips. -- From the Art Institute of Pittsburgh for the National Chicken Council and the U.S. Poultry & Egg Association. Serves 6


4 cups toasted oat bran cereal
2 cups uncooked quick-cooking oats
1 cup chopped pecans
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 cup butter or margarine
1/2 cup firmly packed brown sugar
1/2 cup honey
1 cup sweetened dried cranberries or raisins

Combine first 5 ingredients in a large bowl; set aside. Stir together butter, brown
sugar, and honey in a small saucepan over low heat, stirring until butter melts and sugar dissolves. Pour butter mixture over cereal mixture, stirring to coat. Spread in a single layer on an aluminum foil-lined 15- x 10-inch jellyroll pan.  Bake at 325° for 20 minutes, stirring once. Stir in cranberries, and bake 5 more minutes. Spread immediately on wax paper; cool. Store snack mix in an airtight container. Makes 7 cups

Salt pork, pepper, and hot sauce add zip to this New Year's dish of good luck peas.

2 cups dried black-eyed peas
1/2 lb. salt pork, quartered
2 cups chopped onion
1 cup chopped green pepper
1 bay leaf
2 and 1/2 cups water
1 cup uncooked long-grain rice
1 and 1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. ground red pepper
few drops of hot sauce

Sort and wash peas; place in a large Dutch oven. Add water 2" above the peas, and bring them to a boil. Boil 1 minute, cover, remove from heat and let stand 1 hour. Drain peas and return to Dutch oven; add salt pork and next three ingredients. Cover with water; simmer, covered, for 1 and 1/2 to 2 hours or until peas are tender and water has cooked very low. Remove salt pork if desired.

Add 2 and 1/2 cups water and remaining five ingredients to peas. Cover and cook over low heat 20 minutes or until rice is tender. Discard bay leaf before serving. Yields 8 side dishes.


Place the first chopstick so that thicker part rests at the base of your thumb and the thinner part rests on the lower side of your middle fingertip. Bring your thumb forward so that it traps the stick firmly in place. At least two or three inches of
chopstick should extend beyond your fingertip. Relax. Now position the other chopstick so that it is held against the side of your index finger by the end of your thumb. Tap the ends of both sticks on the plate, while holding them at a slight angle to the table. Allow them to slide just a little so that the ends line up. Place a little pressure on the top chopstick. It will pivot on your index finger just above the second knuckle. Remember, the bottom chopstick is stationary. The tip of the top chopstick will move towards the tip of the bottom chopstick. Encourage this. Hold those tips together firmly enough to grasp a piece of food and lift it off the plate. Place delicately into your waiting mouth. Although there's no need to stoop, you may wish to lean over your plate a bit during your first attempts. It might save you a clean-up!


3 cups flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
3 eggs, beaten
1-1/2 cup oil
1-1/2 teaspoons vanilla
1 8-ounce can crushed pineapple, undrained
2 cups walnuts or pecans, chopped (divided)
2 cups chopped bananas

1 8-ounce package softened cream cheese
1 stick butter or margarine
1 pound powdered sugar
1 teaspoon vanilla

For the cake, combine flour, sugar, salt, baking soda and cinnamon. Add eggs and oil and stir. Do not beat. Add vanilla, pineapple, bananas and 1 cup nuts. Spoon into 3 greased and floured pans or their equivalent.

Bake at 350 degrees for 25-30 minutes or until cake springs back when touched. Cool in pans for a few minutes and remove to completely cool.

For the frosting, cream the cream cheese, butter and powdered sugar and beat until light and fluffy. Add vanilla. Spread on top of each layer and stack them. Sprinkle remaining nuts on top. Yield: 8-10 servings.


Any flavor, family size pkg. of Jell-O
1 can of evaporated milk
1 box of graham crackers
2 Tbsp sugar
2 Tbsp butter

Crush all the graham crackers and adding the sugar and butter, make a crust
in a "9  x 13" pan .  set aside.  Place the can of evaporated milk, unopened into the freezer for approximately no more than 1 hour while you prepare the Jell-O according to pkg. directions.  Place the Jell-O into the refrigerator to start to set up but don't let it set up all the way.  Take the Jell-O, after it has partially set, and whip it with an electric mixer.  Now take the canned milk and open it and pour it into a mixing bowl and whip it till it is really frothy.  Now mix the Jell-O and the milk together mixing really well.  Pour the mixture over the graham cracker crust and place the pan back into the refrigerator to finish setting up.  Cut into squares and serve with a dollop of whipped cream. 


1 lb. long beans, cut into 2-inch lengths
2 tbsps. rice vinegar
1 garlic clove, minced
1 tsp. salt
½ tsp. pepper
1/3 cup safflower oil
2 tbsps. Asian sesame oil
1 jicama, about 2 lbs., peeled and cut into 2 x ¼-inch strips
2 pt. baskets of tomatoes

In a large pot of boiling salted water, cook long beans until tender but still crisp, about 8 minutes. Drain and rinse under cold running water until cool.

In a bowl, combine vinegar, garlic, salt and pepper. Whisk in safflower oil and sesame oil. In 3 separate bowls, toss long beans, jicama and cherry tomatoes in dressing.

On a round serving platter, mound long beans in center. Arrange jicama around beans and tomatoes around jicama to form a tricolored platter.
Makes 6-8 servings. By Chef Herschel, Aish Ha Torah, Jerusalem


2 whole chicken breasts, simmered until cooked, let cool, de-bone
1/2 cup of the stock chicken cooked in
1/2 cup lemon juice
1 Tbsp Chinese cooking wine(salty kind)
1/2 cup shredded fresh ginger root
3 seeded and shredded habs
1 seeded and shredded jalapeno
3 Tbsp shredded lemon rind
1 tsp. lemon extract
1 Tbsp peanut oil
1 good dash light soy sauce....and salt to taste...go gently!
1 Tbsp corn starch dissolved in a little water
5 to 10 romaine lettuce leaves, washed and dried
About a dozen black Chinese mushrooms, picked over, and soaked in boiling
water for about an hour...do this while the chicken is poaching.

Cut the chicken into small bite sized pieces, and arrange on a platter under the lettuce leaves...discard the hard centers of the black mushrooms, and shred them into matchstick pieces...squeezing most of the water out, and set them aside with the ginger and peppers. Heat a wok or non reactive skillet to sizzle, add the oil and a dash of salt and then throw in the ginger, the mushrooms and the peppers. Stir fry this for about 1-2 minutes, add the lemon rind, stir this
around and add the chicken stock, Chinese wine and the lemon juice.

At this point, add as much sugar as you think it needs but go easy. This dish will be served cold so it will not need as much; try about 3 Tbsp of sugar and if you have a sweet tooth (or are not diabetic like me) add more. Then add the dash of light soy sauce, and the cornstarch mixture and cook to thicken. Let this cool completely, it can be done way ahead of time, and then pour it over the chicken on the lettuce bed. Throw a good couple of squirts of sesame oil over all, and serve cold. This is just great with rice or noodles or even potato salad.

Note: You can also slice another whole lemon, and simmer it in the sauce
for the last minute, then lay those slices carefully over the chicken before ladling the sauce over the whole thing.


12 chopped fresh tomatoes
2 tbsp. red wine
2 tbsp. lemon juice
2 tbsp. brown sugar
1 tbsp. vinegar
1 carrot, chopped
1 tbsp. olive oil
½ tsp. cumin seed
1 medium to large onion, chopped
2 garlic cloves, crushed
2 stalks celery, chopped
½ tsp. paprika
½ tsp. turmeric
1 tsp. ground coriander
6 oz. red lentils, washed
5 cups vegetable or chicken stock
1 bay leaf
salt and pepper to taste

Heat the oil in a large saucepan over medium heat. Add cumin seeds, and when they begin to pop, add the onion and cook until golden. Add the garlic, carrots, and celery, and cook gently for 10 minutes. Stir in the remaining ingredients and cook 1 minute, then add the lentils.

Pour in the stock. Add the bay leaf and bring to a boil. Reduce the heat immediately and let it simmer for one hour. Remove the bay leaf.

When you serve it, garnish it with fresh onion rings, or finely chopped scallions.
Makes 6 servings. By Chef Herschel, Aish Ha Torah, Jerusalem


1/2 cup sugar
1/3 cup white vinegar
1/4 cup vegetable oil
1/2 tsp. pepper
1/4 tsp. salt
1 (16 oz.) can French-style green beans, drained
1 (17 oz.) can English peas, drained
1 (12 oz.) can Shoepeg whole kernel corn, drained
1 (2 oz.) jar diced pimento, drained
1 cup chopped celery
1 green pepper, finely chopped
1 bunch scallions, chopped

Combine first five ingredients in a medium saucepan and bring to a boil, stirring to dissolve the sugar. Cool. Combine the beans and remaining six ingredients; stir in vinegar mixture. Cover and chill at least eight hours, stirring occasionally. Serve with a slotted spoon. Yield 10 servings.


6 roasted peppers - 2 green, 2 red, 2 yellow
4 lbs. russet potatoes (about 6 large), peeled, quartered
3 garlic cloves, peeled, bruised
1 cup warm parve cream
¼ cup (1/2 stick) margarine, room temperature
¼ cup chopped fine cilantro

Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed chilies; chop coarsely.

Cook potatoes and garlic in large pot of boiling salted water until very tender; about 35 minutes. Drain. Transfer potatoes and garlic to bowl. Using electric mixer, beat until mixture is smooth. Gradually beat in cream. Add margarine and beat until melted. Stir in peppers and cilantro. Season with salt and pepper.
Makes 8 servings. By Chef Herschel, Aish Ha Torah, Jerusalem


2 eggs, beaten
2-3 tablespoons grated cheese
2 tablespoons chopped ham
1 tablespoon chopped green or red pepper
Salt and pepper to taste

Coat coffee mug with cooking spray. Combine all other ingredients and put in a mug. Microwave on high 1 minute. Stir and cook another 1 1/2 minutes longer until eggs are set.

1 1/2 lb chicken parts or 1 lb chicken breast
1 1/2 cup orange juice
1/2 cup brown sugar
1/2 cup soy sauce
Place chicken in plastic container. Combine remaining ingredients and pour over chicken. Allow to marinate 3-hrs to overnight or longer; the longer the better.
Grill chicken or roast at 350 degrees for 30-35 minutes; 20-25 minutes if breast.
Transfer marinade to sauce pot and bring to a boil reduce heat and simmer until thickened and reduced.

1/2 cup all-purpose flour
1 tsp. paprika
1/2 tsp. salt
1/8 tsp. pepper
1 (2.5 to 3 lb) broiler-fryer, cut up
1/4 cup butter or margarine, melted
1/2 cup ketchup
1/2 medium onion, chopped
2 T. water
1 T. white vinegar
1 T. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. chili powder
1/4 tsp. pepper

Combine first four ingredients and stir well. Dredge chicken in the flour mixture. Pour butter in a 13 x 9" pan. Arrange chicken in the pan, skin side down. Bake, uncovered, at 350 F for 30 minutes. Combine ketchup and remaining seven ingredients, stirring well.

Remove chicken from oven and turn. Spoon sauce over chicken. Bake 30 more minutes. Serves 4

(Bread Salad) 2 servings

6 sweet grape tomatoes
1 tablespoon extra virgin olive oil
Salt and pepper, to taste
1/2 medium yellow heirloom tomato, chopped
1/2 medium red heirloom tomato, chopped
4 basil leaves, torn
2 cups arugula
1/8 fennel bulb, thinly sliced
2 half-inch slices ciabatta bread, cubed (Chef Waters prefers lemon-rosemary bread)
1/2 small cucumber, chopped
1 red bell pepper, roasted, skinned, seeded and chopped

2 tablespoons red wine vinegar
Sea salt and freshly ground pepper, to taste
1 clove garlic, minced
1/2 cup extra virgin olive oil

Preheat oven to 400 degrees. Coat grape tomatoes with olive oil, salt and pepper to taste, and roast three to four minutes. Combine with yellow and red tomatoes, basil, arugula, fennel, bread cubes, cucumber and bell pepper.

To make vinaigrette, combine vinegar and seasonings, then slowly whisk in oil until dressing emulsifies. Toss salad with vinaigrette and divide between two salad plates.

Note: Heirloom tomatoes can be found at some grocery stores and at farmers markets. Otherwise, just use the ripest, juiciest tomatoes you can find.

Home Cooking

The authors say: "The addition of sour cream to the sauce in this potato dish is typically Hungarian. It is a hearty side dish that goes well with roast pork and sauerkraut." --Dave DeWitt and Nancy Gerlach

3 Tablespoons hot Hungarian paprika
2 teaspoons ground cayenne
1 small bell pepper, stems and seeds removed, diced
1 large onion, sliced into rings
3 cloves garlic, minced
2 Tablespoons bacon drippings or vegetable oil
1/2 teaspoon caraway seeds
2 large potatoes, peeled and sliced
1 cup white wine
Freshly ground black pepper
1 cup sour cream

Sauté the onion and garlic in the bacon drippings until soft. Add the chilies, bell pepper, and caraway seeds and sauté for an additional 1 to 2 minutes.

Add the potatoes, wine, black pepper, and enough water to cover. Simmer, covered, for 20 minutes or until the potatoes are done. Stir in the sour cream and simmer until heated through. Yield: 6 servings

4 servings

1/2 pound mezze penne rigati, or similar small, grooved macaroni
1 tablespoon good-quality olive oil
1/2 teaspoon Italian red pepper flakes, or to taste
1 medium onion, peeled and finely chopped
4 large or 6 medium ripe figs, half peeled, half not, all neatly diced
1/2 cup boiling water from the pasta pot
4 tablespoons grated Pecorino-Romano cheese (not parmesan, says Chef McGilchrist

Cook the pasta in a large pot of salted water according to the package directions.

While the pasta is cooking, in a wide, heavy skillet, heat the oil and pepper flakes together, then add onion and stir until soft but not brown. Add the figs, and stir as they render their juices, which should take about five minutes. Splash in the half-cup of pasta water and stir.

Drain pasta thoroughly, but do not rinse. Spill pasta directly into the sauce and mantecare, as the Italians say, which means to tumble it briefly in the sauce until well-coated. Sprinkle in the cheese, give a final toss, and serve hot.


2 cups all-purpose flour
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon poultry seasoning
1/2 teaspoon garlic powder
1/2 teaspoon ground red pepper
1 cup buttermilk
1 cup solid vegetable shortening
1 (1 1/4-pound) package chicken drumsticks
1 (2-pound) package chicken thighs

Combine flour, salt, pepper, poultry seasoning, garlic powder and ground red pepper in a medium-sized shallow bowl. Pour buttermilk in a second bowl of the same size and shape. Meanwhile, heat shortening in a large skillet with high sides (2 1/2 to 4 inches high).

Dip chicken pieces, one at a time, in buttermilk, then roll in the flour mixture. When shortening reaches 350 degrees, add chicken pieces, arranging larger pieces toward the center of the skillet. Fry, uncovered, over medium heat for 15 minutes, turning to brown evenly.

Reduce heat to low and cook, covered, for 5 minutes. Uncover skillet again and continue cooking 5 to 10 minutes more, turning each piece of chicken once or twice, as necessary for good browning and even cooking. Juices should run clear and a meat thermometer inserted into the thickest part of a thigh must register 180 degrees.

Drain chicken on paper towels or on a metal rack. Serve hot or refrigerate and serve cold. -- From Perdue Farms Inc. Serves 4


1 package (9 oz.) store bought pita bread, sliced in half
1 cup butter, softened
2 Tbsp. fresh lemon juice
1/3 cup fresh dill
1 Tbsp. green onions, chopped
1 clove garlic, minced
Salt and pepper to taste

Combine butter, lemon juice, dill, green onions, garlic and salt and pepper in a blender and blend until smooth. Spread into each pita half and bake in the oven for 6 - 8 minutes.


4-6 skinless, boneless chicken breast halves
2 cups water
6 whole black peppercorns
1 bay leaf
1 small sprig rosemary
1 sprig thyme
1/2 medium onion, sliced
1 small carrot, sliced

Scatter peppercorns, herbs, onion and carrot over the bottom of a pan deep and wide enough to hold the chicken in a single layer. Add the water and bring to a boil then reduce to simmer. Add the chicken and cover, cooing until done (about 30 minutes, depending on size of breasts).

Mornay Sauce

2 oz. butter
1 oz. onion, finely minced
1 carrot, sliced paper-thin
A few leaves flat-leaf parsley, minced
4 tsp. flour
2 cups whole (full fat) milk, brought to a boil in a separate pan
Grated gruyere cheese
Salt, freshly ground white pepper and freshly grated nutmeg to taste

Melt half the butter in a heavy-bottomed saucepan and add the onion and carrot. Cook gently, not allowing them to brown, until they are very tender. Add the parsley. Stir in the flour until it is completely absorbed. Slowly pour in the boiling milk, stirring to prevent lumps from forming. Cook 30 minutes over low heat, stirring to prevent sticking.

Pour the sauce through a fine-mesh sieve, pressing on the solids to get them through as much as possible. Return the sauce to the stove on low heat and stir in the cheese (quantity to taste). When it is completely melted and absorbed, taste and add salt, pepper and nutmeg. Remove from heat. Beat in the rest of the
butter to form a smooth sauce

To assemble: Coat the bottom of a platter with sauce and arrange the chicken
breast on it. Drizzle more sauce over the chicken and pass the rest at the table in a sauce boat. Garnish the platter with parsley sprigs and carrot curls. Serves 4-6.

Slice beef while partially frozen, approximately 3 ozs. each. Tenderize with meat hammer. Place filling on slice roll and secure with toothpick. Cook with sauce of your choice.

Filling #1:
onions, sliced
6 sweet pickles, sliced
6 slices smoked turkey

Fry together for 2 minutes.

Filling #2:
sweet pickles, sliced
2 cooked carrots

Filling #3:
6 oz. ground chicken
1 egg
¼ cup parve cream
salt and pepper to taste

Cook until tender.


8 chicken thighs, bone-in and skin-on
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper

Fall Fruit Salsa:
3 ripe pears, coarsely diced
4 ripe plums, coarsely diced
1/4 cup dried cranberries
1/4 cup red onion, finely chopped
1/2 cup diced red bell pepper
1 jalapeno pepper, seeded, minced
3 tablespoons minced fresh basil
1 teaspoon sugar
1/4 teaspoon cinnamon
1 tablespoon balsamic vinegar

1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper

Heat oven to 375 degrees. In a large bowl, toss chicken thighs, olive oil, paprika, salt and pepper. Place chicken thighs in a large roasting pan, skin side down. Roast 20 minutes. (Drain off drippings, as necessary.) Turn thighs over to skin side up; roast an additional 20 minutes or until chicken is browned and cooked through, with an internal temperature of 180 degrees.

While thighs roast, make Fall Fruit Salsa by combining all ingredients in a large bowl -- the pears, plums, cranberries, red onion, red bell pepper, minced jalapeno, basil, sugar, cinnamon, balsamic vinegar, olive oil, salt and black pepper. Mix gently and set aside at room temperature. Taste for seasoning and adjust accordingly.

To serve, place thighs on a serving platter. Spoon salsa over each thigh; pass remaining salsa at the table. -- From the JNA Institute of Culinary Arts of Philadelphia for the National Chicken Council and the U.S. Poultry & Egg Association. Serves 4


2 tbsp. extra virgin olive oil
1 2½ lb. (1 kg. 250 g) turkey loin, with barding fat
7 shallots, peeled and halved
3 Italian peppers, trimmed and cut in ½-inch lengths
2 red onions, cut in eighths
2 dried, imported bay leaves
1 tbsp. fresh thyme leaves
Sea salt and freshly ground black pepper

Preheat the oven to 400°F. Heat the olive oil in a flame-proof baking dish, and when it is hot but not smoking, brown the turkey sides, which will take about 8 minutes. Remove the pan from the heat. Add the shallots and the onions to season the roast and the vegetables to your liking with salt and pepper. Crush the bay leaf and sprinkle it over turkey roast, along with fresh thyme leaves.

Cover and place on the center rack in the oven. Cook until the roast is firm to the touch and cooked through one hour, checking it occasionally to be sure the onions or shallots aren't sticking to the bottom of the pan, simply add a tablespoon or two of water and continue cooking.

Remove from the oven, remove the cover and let it sit for at least 10 minutes, to allow the juices to retreat from the meat. Slice and serve, with the shallots and onions alongside. Makes 6 servings.
By Chef Herschel, Aish Ha Torah, Jerusalem


32 ounces whole stewed tomatoes

1 can (4 ounces) sliced jalapenos (undrained)
1 tablespoon salt
1 1/2 tablespoons granulated garlic
Warm tortilla chips sprinkled with seasoned salt

Combine all ingredients but chips in blender and process very briefly. Mixture should be slightly chunky. Serve with seasoned chips. Makes 6 to 8 servings.

By Alton Brown, “Good Eats”

6 Roma tomatoes, chopped
4 garlic cloves, minced
2 seeded and minced jalapenos, plus 2 roasted, skinned and chopped jalapenos
1 red bell pepper, fine dice
1/2 red onion, fine chopped
2 dry ancho chiles, seeded, cut into short strips and snipped into pieces
1 tablespoon olive oil
1 lime, juiced
Chili powder, salt, and pepper, to taste
Fresh scallions, cilantro or parsley, to taste

In a bowl, combine all ingredients. Place in refrigerator for up to 12 hours for flavor infusion. Serve with tortilla chips.


1 pound pork sausage, cooked and drained
3 cups biscuit mix or crumb-style stuffing
1 cup Parmesan cheese, grated
2 cups cheddar cheese, grated
1 clove garlic, minced
1/2 cup milk
1/2 tsp. dried crushed rosemary
Salt and pepper to taste

Combine all ingredients together and mix well. Shape into 1/2 inch balls and place on a greased cookie sheet. Bake at 350 degrees for 20 minutes.

(There are hundreds of variations on this salad throughout the south - it's very versatile and looks pretty when placed in a trifle bowl or large glass bowl.)

4 cups torn lettuce (traditionally, iceberg is used0
1 cup chopped celery
1 cup chopped green pepper
1 cup chopped purple onion
1 (10 oz) package frozen English peas, thawed
3 cups torn fresh spinach
3 cups chopped smoked turkey
3/4 cup mayonnaise
3/4 cup sour cream
1/2 cup sliced pimento-stuffed olives
1/2 cup finely shredded Cheddar cheese
6 slices bacon, cooked and crumbled.

Layer first seven ingredients in a 3 quart bowl. Combine mayonnaise and sour cream, stirring well, spread mixture over the turkey. Sprinkle olives over the outer edge of the salad. Sprinkle cheese and bacon over the center of the salad. Cover
and chill before serving. Yield 10 servings.


1 recipe wonton wrappers (see below) (or buy some)

8 oz. soft tofu, mashed
8 oz. pork, finely ground (run through grinder twice)
5 scallions (green onions, spring onions), white and green parts, minced
Several sprigs cilantro (coriander leaves, Chinese parsley), minced
1 Tbsp soy sauce
1 Tbsp rice vinegar
1/4 tsp. sugar

Thoroughly blend tofu, pork, scallions, cilantro, soy sauce, vinegar and sugar to form a cohesive paste. Lay out several wrappers but keep the others under a damp towel. Set out a small bowl of cool water. Line steamer baskets with Chinese cabbage leaves.

Place a small scoop of pork mixture in the center of each wrapper. Moisten your forefinger in the bowl of water and run water around the edge of a wrapper with it. Press the edges together to form a half circle. Dampen the two points and press them together to make the traditional wonton shape. Place in a lined steamer basket. Continue until all the filling is used. Do not place the wontons close enough together that they stick.

Stack the baskets and place over hot water in a wok. Cover the top basket with a lid. Steam about 8 minutes, until cooked through.

Arrange on a platter and sprinkle with chopped cilantro (coriander leaves, Chinese parsley). Serve with dipping sauce. Serves 6-8

You mat also simmer these in broth to make wonton soup. .

Dipping Sauce

Whisk together soy sauce and rice vinegar in proportions to taste; add a splash of dark sesame oil and some toasted sesame seeds. (Do not use the pale sesame oil found in health food stores, but the dark toasted kind sold in Asian markets.)


2 lbs. small red-skinned potatoes, unpeeled
5 tbsp. olive oil
1 cup coarsely chopped red onion
¼ cup chopped fresh chives

Cook potatoes in large pot of boiling salted water until almost tender, about 15 minutes. Drain well. Cover and chill until cold, at least 3 hours or overnight. Cut potatoes into ½- to ¾-inch pieces.

Heat oil in large skillet over medium-high heat. Add potatoes and red onion and sauté until potatoes are brown and crisp, stirring occasionally, about 35 minutes. Season to taste with salt and pepper. Transfer potato mixture to serving dish. Sprinkle with chives. Makes 6 servings.
By Chef Herschel, Aish Ha Torah, Jerusalem

By Alton Brown, “Good Eats”

1 can pineapple chunks
1 habanero pepper, minced
4 fresh mint leaves, cut into chiffonade
1 cup corn oil
2 large corn tortillas, cut into wedges
1 cup sugar and cinnamon mixture

In a small saucepan, combine pineapple chunks, habanero pepper, and mint leaves. Simmer for 5 minutes. Cool thoroughly and remove mint.

In a large sauté pan, bring 1 cup of corn oil to 325 degrees F. Add wedges of corn tortillas and cook until golden brown on each side, approximately 3 minutes. Drain on paper towels.

Liberally dust warm corn wedges with sugar and cinnamon mixture. Serve pineapple salsa over ice cream with the fried corn tortillas.


1/2 cup mayonnaise
1/2 cup milk
8 oz. sour cream
2 10-oz. packages chopped spinach, thawed and drained
1 tsp. seasoned salt
8 oz. water chestnuts, chopped
1 Tbsp. fresh dill, chopped
1 clove garlic, minced
1 tsp. fresh lemon juice
Pepper to taste

Combine all ingredients in a bowl and mix well. Place in the refrigerator until ready to serve. Serve with fresh vegetables or crackers.


3 pounds fresh spinach, or 3 10-oz. packages of frozen spinach
1/3 cup butter
2 and 1/2 cups milk
2 and 1/2 cups water
1/8 tsp. ground nutmeg
Salt and fresh ground pepper
1/2 cup heavy cream
2 Tbsp. parsley, chopped
7 Tbsp. fresh grated Parmesan cheese

Wash spinach, remove stems and then cook damp spinach in covered pan over medium heat until just wilted. Drain and allow to cool. With the frozen spinach, you can just let it thaw. Drain spinach and squeeze to remove excess moisture, then chop. Heat butter in pan and sauté spinach for a minute or two. Add milk, water, salt, pepper, nutmeg and heat to just boiling. Lower heat immediately
to simmer and cook for 5 minutes. Add the cream, parsley and cheese and serve immediately.


1 pound dried split peas
8 cups water
1 small onion, chopped
2 carrots, sliced
2 ribs celery chopped
1 clove garlic, minced
1 Tbsp. granulated chicken bouillon
1 tsp. hot sauce
1/2 tsp. dried thyme
1 tsp. sugar
1 Tbsp. lemon juice
1 ham bone
1 cup chopped baked ham
Salt and pepper to taste

Place split peas in a bowl and cover with cold water. Allow to sit for 1 - 2 hours. Drain water from peas and place peas in a Dutch oven. Place 8 cups of water over peas. Add remaining ingredients and simmer for 1 - 2 hours or until peas and vegetables are tender. Serve warm in individual bowls; you may top with grated cheese if you wish.


4 large zucchini
1 pound lean ground beef
1 large onion, chopped
1 cup cooked rice
1/4 cup fresh parsley, chopped
1/2 tsp. paprika
Dash of ground nutmeg
1 Tbsp. lemon juice
Salt and pepper to taste
1 cup cheddar cheese, shredded

Cut each zucchini in half lengthwise. Par boil zucchini in water for about 10 minutes and set aside to cool. Scoop out pulp and set aside. Brown ground beef and onion in a skillet. Drain off any excess fat. Add zucchini pulp and cook for several minutes. Add rice, parsley, paprika, nutmeg, lemon juice and salt and
pepper and cook several minutes more. Stuff each zucchini with ground beef mixture and sprinkle with cheese. Bake at 350 degrees for about 20 - 25 minutes. If you don't want to use ground beef, you may substitute pork, lamb, or chicken. You may also leave out the meat all together and substitute 1 cup of bread crumbs.

Wonderful for topping barbecue sandwiches!

1 medium cabbage, shredded (about 3 lbs.)
2/4 cup chopped onion
1 small green pepper, chopped
1 cup sugar
1 cup white vinegar
1 and 1/2 tsp. salt
1 tsp. celery seeds
1 tsp. paprika
2/4 tsp. black pepper
1/2 tsp. ground red pepper

Combine first three ingredients in a large bowl and set aside. Combine sugar and remaining ingredients and stir until blended. Pour over cabbage mixture; cover and chill until ready to eat. Serve with a slotted spoon. Yield 16 servings.


6 oz. pasta noodles, cooked and drained
2 stalks celery, diced
2 cucumbers, peeled, seeded and diced
2 Tbsp. fresh parsley, minced
2 carrots, peeled and julienne sliced
3 - 4 boneless chicken breasts, cooked and diced
1 and 1/2 cups cooked ham, diced
1/3 cup soy sauce
1/3 cup sesame oil
1/2 cup sugar
1/2 cup vinegar
1 clove garlic, minced
1 Tbsp. green onions, chopped
1 Tbsp. crushed red pepper
Salt to taste

Combine first 7 ingredients in a large bowl and toss. Combine last 8 ingredients in a cruet and shake well; pour over salad and toss. Serve immediately or you may chill before serving.


2/3 cup mayonnaise
2 Tbsp sweet pickle relish
1 Tbsp minced fresh parsley or 1 tsp. dried parsley flakes
1 Tbsp capers
1 Tbsp grated onion
1 Tbsp lemon juice
Dash of hot sauce

Combine all ingredients, stirring well. Cover and chill.


1  cup toasted oat cereal
1  cup old-fashioned rolled oats
1/2 cup shredded coconut
1/2  cup whole unsalted almonds
1/2  cup wheat germ
1/2 cup shelled unsalted sunflower seeds
1/2 cup raisins
1/2 cup honey
1/4 cup light corn syrup
1/4  cup vegetable oil
1  teaspoon vanilla extract
1 teaspoon almond extract

Preheat oven to 325 degrees F. In a large bowl, stir together first 7 ingredients. In a medium bowl, use medium speed of an electric mixer to beat remaining ingredients until well blended. Pour honey mixture over dry ingredients, stirring until well coated. Spread evenly on a greased baking sheet. Bake 20 to 25 minutes or until brown. Cool completely in pan. Break into pieces. Store in an airtight container.  Yield: about 5-1/2 cups snack mix


1 ripe banana, cut into pieces
3/4 cup fresh or frozen mango, cubed
1/4 cup canned light coconut milk
2 tablespoons pineapple juice
1 cup ice cubes
1 sprig mint

Combine the banana, mango, coconut milk, pineapple juice and ice cubes in a blender container and blend until frothy. Pour into a 12-to-16-ounce glass, add a straw and decorate with a sprig of fresh mint.


1 pkg (10 oz) mini pretzels
5 cups Cheerios®
5 cups Corn Chex® -- or any Chex-y cereal
2 cups salted peanuts -- (dry roasted are good)
1 lb M&Ms® plain chocolate candy
2 pkg (12 oz. each) white chocolate chips
3 tbsp vegetable oil

In a large bowl combine first five ingredients. Melt oil and white chocolate chips
(use good quality baking chips, I tried it with almond bark, and it wasn't as good).
Stir until smooth. Pour over cereal mixture and mix well. Spread onto three wax
paper lined cookie sheets. Cool and break apart. Store in airtight container. Makes 5 quarts.  NOTES : Use red and green M&Ms and package up for Christmas gifts. Warning: Highly addictive!


3 cups all-purpose (plain) flour
1/2 tsp salt
2/3 cup hot water

Sift salt and flour together twice. Mix vigorously with large cooking chopsticks (or a fork, or a food processor) while slowly adding the hot water, until a stiff but malleable dough forms. Wrap the ball of dough in a wet linen towel and set aside. Make the filling.

Roll the wet wrapper of dough into a log and slice into thin circles. Roll them out into flat circles. Place a bit of the filling on each circle and moisten the edges with water. Press the edges together and fold into either half moons (Korean style)
or crowns (Chinese style). Steam, fry, or cook in a pot of soup.


1 pound yams, peeled and sliced (actually, not yams, but red sweet potatoes)
2 large apples, cored and sliced
2/3 cup Apple Juice
2 tablespoons cornstarch
3 tablespoons water
1/3 cup sugar
1/2 teaspoon ground cinnamon
1/3 cup wheat germ

Preheat oven to 350°F. Grease a 2-quart casserole dish. Alternately layer yams and apples in casserole dish; set aside.

In a saucepan, heat apple juice. Mix cornstarch with water in a small bowl or cup. When juice is boiling, stir in cornstarch mixture; cook, stirring, until thickened. Stir in sugar and cinnamon.

Spoon sauce over yam/apple mixture. Sprinkle wheat germ on top. Bake until the apples are tender, 25 to 30 minutes. Serving Size: 6

(Escarole and Rice Soup) 4 servings

2 tablespoons extra virgin olive oil
3 tablespoons minced fresh onion
1 tablespoon minced fresh garlic
1/3 cup Italian arborio rice
1 head escarole, washed and sliced
4 cups light chicken stock or vegetable stock
Salt and pepper, to taste
1/4 cup Parmigiano-Reggiano, or other good Italian grating cheese
2 tablespoons lemon-flavored olive oil

In a stock pot, heat oil over medium flame, and sauté onion until lightly browned, about one minute. Add garlic, stir, then add rice and stir with wooden spoon to coat with olive oil.

Add escarole and stir two minutes, until wilted. Add stock, bring to a boil, lower heat and simmer 15 to 20 minutes. Season with salt and pepper, ladle into soup bowls, and garnish each serving with a sprinkling of cheese and a drizzle of lemon olive oil.








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