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

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Recipes from Spike & Jamie

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Contents Disk 480

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).


Makes 5 cups (1.25 L)

1 tbsp vegetable oil
1 large onion, sliced
1 large carrot, thickly sliced
2 minced garlic cloves
1 stalk celery, thickly sliced
2 cups thickly sliced mushrooms
1/4 tsp black pepper
1/4 tsp Tabasco
19 oz can pasta-style or Italian stewed tomatoes
19 oz can beans, such as Romano or kidney, drained
1 cup frozen or canned kernel corn, or frozen green beans or a mix of each
1/4 cup chopped fresh coriander

Heat oil in a large saucepan set over medium heat. Add onion, carrot and garlic.
Cook 5 minutes. Stir in celery, mushrooms, pepper and Tabasco.

Add tomatoes, including juice. Bring to a boil. Cover and simmer, stirring often, about 20 minutes. Stir in drained beans and frozen vegetables. Continue cooking until hot, from 5 to 10 minutes. Stir in coriander.


3/4 cup Vodka
3/4 cup cherry or apricot flavored brandy
1 can frozen orange juice concentrate -- (6 oz.)
1 can frozen lemon juice concentrate -- (12 oz)
2 jars maraschino cherries -- juice included (10 oz.)
1 liter grapefruit flavored soda pop
1 liter lemon/lime flavored soda pop

Mix vodka, brandy, orange and lemon juice concentrate, cherries and grapefruit soda together in a large plastic mixing bowl. Cover the mixture with a tight fitting lid. Freeze the mixture for one or two days. When you are ready to serve the drink, use an ice cream scoop and place one or two scoops of the mixture into glasses. Fill the rest of the glass with lemon/lime flavored soda pop. Stir and serve. Makes 12 drinks


3/4 cup flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup butter
1/2 cup sugar
2 tablespoons water
12 ounces chocolate chips
1 teaspoon vanilla
2 eggs
1/2 cup almonds -- chopped

Combine flour, baking soda and salt in small bowl and set aside. In saucepan, bring butter, sugar and water just to a boil. Remove from heat and add 6 oz of chocolate chip morsels and vanilla. Stir until smooth. Place chocolate mixture into a mixing bowl. Add eggs one at a time and beat well after each egg. Blend in flour mixture. Stir in remaining chocolate chip morsels and the chopped almonds. Spread into a 9 in. square baking pan and bake for 30 minutes in a 325 degree oven. Cool and cut into squares.


1/3 cup lemon juice
3 tablespoons Dijon mustard
2 garlic cloves -- minced
1 tablespoon olive oil
1/2 teaspoon freshly-ground white pepper
4 skinned boned chicken breast halves
1 teaspoon olive oil
2 cups reduced-sodium fat-free chicken broth
1 teaspoon cornstarch
1 tablespoon water
3 tablespoons orange marmalade
1 tablespoon light margarine
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper
1/4 teaspoon dried crushed red pepper
2 tablespoons chopped fresh parsley
1/4 cup sliced almonds -- toasted

Whisk together first 5 ingredients. Place in a shallow dish, reserving 1/4 cup mixture. Add chicken to dish; cover and chill 1 hour. Remove chicken from marinade; discard marinade.

Cook chicken in 1 teaspoon hot oil in a skillet over medium-high heat 8 minutes on each side or until done. Remove chicken, reserving drippings in skillet.

Add reserved 1/4 cup marinade mixture and chicken broth, stirring to remove bits from bottom of skillet. Stir together cornstarch and water; add to broth mixture. Bring to a boil; cook, stirring constantly, 1 minute.

Stir in marmalade and next 4 ingredients. Return chicken to skillet; spoon sauce over chicken. Sprinkle with parsley and almonds. This recipe yields 4 servings.

Diabetic    Yield: 24 servings
     1/4 cup  vegetable oil
     1/4 cup  sugar
       1    egg
       1 tsp vanilla
     1/2 cup  unsweetened applesauce
     1/2 cup  whole wheat flour
     1/2 cup unbleached flour
       2 tsp baking powder
     1/2 tsp baking soda
       1 tsp cinnamon
     1/8 tsp cloves
     1/2 cup  rolled oats
     1/2 cup  raisins - dark or golden
      Cream the oil and sugar together. Add the egg and beat until light. Blend the vanilla and applesauce. Stir the flours, baking powder, baking soda, cinnamon, cloves, oats, and raisins into the creamed mixture. Blend well. Drop by teaspoonfuls onto lightly oiled baking sheets. Bake at 375 F for 10 minutes, cool on a wire rack.


  1  package  cake mix -- vanilla w/pudding
1/3 cup  vegetable oil
1/4 cup  brown sugar -- firmly packed
  2  eggs
10 graham crackers -- coarsely crushed
1/2  cup  chocolate chips

In a large mixing bowl, use electric mixer to combine cake mix, oil, brown sugar,
and eggs.  Stir in the cracker crumbs and chips.  Drop by teaspoonfuls onto a
greased cookie sheets.  Bake for 10-12 minutes at 350 degrees F.  Cool on wire

Variation:  Use chocolate flavored graham crackers, and/or peanut butter or
butterscotch chips


 4 Boneless, skinless chicken breast halves
 4 Bacon slices, cooked and crumbled
 2 ounces Sharp cheddar cheese, cut into 4 pieces
 1/2 teaspoon Salt
 1/4 teaspoon Pepper
 1/4 teaspoon Paprika (optional)
 1 tablespoon Olive oil
 1 teaspoon Cornstarch
 2/3 cup Reduced-sodium chicken broth
 2 tablespoons Finely chopped parsley

With a sharp knife, cut a pocket into the thickest side of each chicken breast.

Stuff each half with 1/4 of the bacon and a piece of cheese. Seal with a toothpick. Sprinkle chicken with salt, pepper and paprika. Heat oil in large nonstick skillet over medium-high heat. Add chicken and cook 4 minutes per side, until browned. Reduce heat to medium-low; cover and cook 10 minutes until chicken is cooked through. Remove from skillet and cover loosely with foil to keep warm. Stir cornstarch into chicken broth with a fork until dissolved. Add to skillet and bring to a boil, scrapping up browned bits on bottom of skillet.

Cook 3 minutes, until sauce is thickened. Add chopped parsley. To serve, spoon over chicken.  Yield: 4 servings.

While tostadas traditionally are fried, this baked version has less fat and fewer calories but is no less delicious.

8 corn tortillas
2 tablespoons vegetable oil, divided
1 clove garlic, minced
1 cup chopped onion
1 (15-ounce) can pinto beans, drained and rinsed
1 cup frozen corn kernels, thawed
1 teaspoon ground cumin
1 cup salsa
1/4 cup cilantro, chopped
1 cup shredded low-fat sharp Cheddar
4 tablespoons light sour cream

Preheat the oven to 450 degrees. Place the tortillas in a single layer on a baking sheet and brush lightly on both sides with 1 tablespoon of the oil. Bake until crisp, turning once, 8 to 10 minutes.

Heat the remaining 1 tablespoon of oil in a large nonstick skillet over medium-high. Add the garlic and onion and cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes. Add the beans, corn and cumin; cook, stirring occasionally, 4 to 5 minutes, or until the mixture is heated through. Add the salsa and cook another 2 minutes. Remove the pan from the heat and stir in 2 tablespoons of the cilantro.

Working with 1 at a time, assemble the tostadas: Place 1 tortilla on a plate. Top with 1/4 of the bean mixture, then 1/4 cup of cheese. Place a second tortilla on top and garnish with 1 tablespoon of the sour cream. Sprinkle the remaining cilantro on top. Makes 4 servings.

Serving suggestions Chopped iceberg salad: Toss the lettuce with green and red bell peppers diced small, chopped fresh tomatoes (or halved cherry tomatoes), green olives, red onion, celery and a vinaigrette made with balsamic vinegar, mustard, dried tarragon, salt and pepper.


2 large sweet potatoes
2 Tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper, optional

Preheat oven to 400 degrees. Spray a baking sheet with nonstick vegetable cooking spray.  Peel raw sweet potatoes and cut into 1/4 inch julienne strips.  Place in plastic food bag and drizzle with olive oil.  Seal bag and shake gently to cover potatoes evenly.  Spread in a single layer on prepared baking sheet.  Bake 15 minutes, stir gently, turning strips over.  Bake 15 minutes, stir gently.  Bake 5 to 10 minutes or until nicely browned.  Season hot potatoes with salt, pepper and
cayenne.  (or spice them before baking.)  Makes 4 servings.

Makes 1

2 small Ripe bananas, peeled,
Strings removed, sliced
2 cups Cold milk
2 tablespoons Honey
1/2 teaspoons Vanilla

Place bananas, milk, honey and vanilla in a blender. Cover. Blend until smooth and frothy. Serve immediately.


1 1/2 pounds Large shrimp; shells on
1/2 teaspoons Freshly ground black pepper
8 Cloves garlic
1/2 teaspoons Freshly ground white pepper
4 Shallots
1 teaspoon Cayenne pepper
1/4 cups Fresh oregano leaves; chopped
2 Lemon; cut in wedges
2 tablespoons Fresh thyme leaves
1/2 pounds Unsalted butter; softened
1 tablespoon Worcestershire sauce
1/2 teaspoons Salt

Using small, sharp scissors, snip along the top ridge of each shrimp shell.

Using a small knife, cut into the top surface of the shrimp to reveal the vein, then rinse it away. In a food processor, mince the garlic, shallots, oregano and thyme.
Add the butter, Worcestershire sauce, salt, and peppers and process until thoroughly blended. Fit the Creole Butter between the shell and shrimp and refrigerate.

Set aside the lemon wedges. The recipe up to this point can be completed 8 hours in advance of cooking. Preheat a gas grill to medium. When the grill is preheated, brush it with oil, then place the shrimp on the grill.

When the shells turn pink on the underside, turn the shrimp over. Cut into a shrimp to test for doneness. The shrimp are done when the shells turn pink and the shrimp meat has lost its raw inside color, about 6 minutes. Serve the shrimp immediately on 4 heated dinner plates accompanied by lemon wedges and napkins.


 2 ounces bittersweet chocolate
 1 cup butter or margarine softened
 1/2 cup sugar
 1 egg
 1 1/4 teaspoon chocolate extract
 1/4 teaspoon baking soda
 1 dash salt
 2 1/2 cups flour
 1 cup seedless raspberry jam -- more if needed
 Powdered sugar -- to garnish

Melt chocolate in the top of a double boiler or in a microwave at medium power. Remove from heat and cool. In a large bowl, cream butter and sugar until blended. Add egg, chocolate extract, baking soda, salt and melted chocolate. Beat until light. Blend in flour to make a stiff dough. Divide dough in half, cover and refrigerate until firm.

Preheat oven to 350F degrees. Lightly grease baking sheets. Roll out 1/2 the dough to 1/8-inch thick between 2 sheets of waxed paper. Repeat with other 1/2 of dough. If dough becomes too soft, refrigerate until firm again.

Cut dough into 1-1/2 inch squares. Place 1/2 the squares, 2 inches apart, on prepared baking sheets. Spoon about 1/2 teaspoon jam into the center of each square and top with another square. Press edges of squares together with a fork to seal. Bake for 10 minutes or just until edges are browned. Remove and place on wire racks to cool. Dust lightly with powdered sugar when completely cooled.  Yield: 24 servings.


1 pound raisins, minced
1 pound pitted prunes, minced
1 pound dried currants, minced
1 pound candied cherries, minced
6 ounces candied lemon peel, minced
6 ounces candied orange peel, minced
1 bottle Manischewitz Concord Grape wine
1 bottle dark rum
2 pounds dark brown sugar
4 1/4 cups all-purpose flour
4 teaspoons double acting baking powder
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
4 sticks unsalted butter, softened (1 pound)
10 large eggs
1 tablespoon vanilla
1 1/2 cups almond paste, if desired
7 cups confectioners' sugar, sifted
6 large egg whites at room temperature
2 tablespoons strained fresh lemon juice
Silver dragees for decorating the cake

In a large bowl, combine well the raisins, the prunes, the currants, the cherries, the peels, the wine, and the rum and let the fruit macerate, covered, at room temperature for at least 2 weeks. In a heavy skillet, combine 1 pound of the brown sugar and 1 cup water, and bring the mixture to a boil over moderate
heat, stirring and washing down any sugar crystals clinging to the side with a brush dipped in cold water until the sugar is dissolved. Boil the syrup, swirling the skillet occasionally, for 3 to 4 minutes, or until it is reduced to 1 3/4 cups. Let
the burnt sugar syrup cool and reserve it.

Into a bowl, sift together the flour, the baking powder, the nutmeg, and the cinnamon. In the large bowl of an electric mixer cream together the remaining 1 pound brown sugar and the butter until the mixture is light and fluffy and beat in the eggs, 1 at a time, beating well after each addition. Beat in the vanilla, the flour mixture, and 1 1/3 cups of the reserved burnt sugar syrup, reserving the remaining syrup for another use. In another large bowl, combine well the flour mixture and the fruit mixture and divide the batter between 2 buttered and floured 10-inch spring-form pans. Bake the cakes in the middle of a preheated 350 F oven for 1 hour and 50 minutes to 2 hours, or until the cakes are set and a tester inserted in the centers come out with some crumbs adhering to it. (The centers of the cake will be quite moist). Let the cakes cool in the pans on a rack, remove
the sides and the bottoms of the pans and wrap the cakes in foil or wax paper. Let the cakes stand at room temperature for 1 week.

Roll out half the almond paste between sheets of plastic wrap to form a 10-inch round and remove the top sheet of plastic wrap. Fit the almond paste layer over one cake, trimming the edge if necessary, and remove the other sheet of plastic wrap. Roll out and fit the remaining almond paste onto the remaining cake in the
same manner.

Make the icing:
In a bowl with an electric mixer beat 4 cups of the confectioners' sugar, the egg whites, and the lemon juice for 4 to 6 minutes, or until the mixture holds soft peaks. Beat in the remaining 3 cups confectioners' sugar and beat the icing until it holds stiff peaks. Transfer 2 cups of the icing to a pastry bag fitted with a decorative tip, spread the remaining icing on the tops and sides of the cakes with a long metal spatula, and pipe the icing in the pastry bag decoratively onto the cakes. Arrange the dragees on the cakes. Makes 2 black cakes.

2 cups flour
2 tsp. baking powder
3/4 tsp. salt
4 Tablespoons butter
3/4 cup sugar
1 egg
1 tsp. lemon juice
2 tsp. grated lemon rind (zest)
1/2 cup milk
1-1/2 cups fresh blueberries
Crumb topping:
1/3 cup sugar
1/4 cup flour
1/4 tsp salt
1 tsp cinnamon
2 Tablespoons butter
Sift together flour, baking powder, and salt. Cream butter & sugar until blended.
Add egg and cream until mixture is light & fluffy.  Add flour mixture & milk alternately, ending with flour stirring just until mixture is moistened. Fold in blueberries. Place in greased 9x9x2 baking ban.
Make topping by mixing sugar, flour, salt, and cinnamon. Cut in butter with 2 knives or pastry blender until crumbly. Sprinkle over batter. Bake 375 degrees for 45 minutes or until done.

16   dried lasagna noodles
1  pound andouille sausage or smoked pork sausage, quartered lengthwise and
1  pound skinless, boneless chicken breast halves, cut into 3/4-inch cubes
2  to 3 teaspoons Cajun seasoning
1  teaspoon dried sage, crushed
1/2  cup chopped onion
1/2  cup chopped celery
1/4  cup chopped green sweet pepper
1  tablespoon finely chopped garlic
2  10-ounce containers refrigerated light Alfredo sauce
1/2  cup grated Parmesan cheese
   Nonstick cooking spray
1-1/2  cups shredded mozzarella cheese

Preheat oven to 325 degree F. Cook noodles according to package directions. Drain; rinse. Combine sausage, chicken, Cajun seasoning, and sage. In a large skillet cook meat mixture 8 minutes or until chicken is no longer pink. Remove from skillet using a slotted spoon, reserving drippings in skillet. Set meat mixture aside; keep warm. In same skillet cook onion, celery, sweet pepper, and garlic in drippings until vegetables are tender. Stir in meat mixture, one container of the
Alfredo sauce, and Parmesan cheese.

Lightly coat a 3-quart rectangular baking dish with nonstick spray. Arrange 4 noodles in bottom of dish. Spread with 2 cups of the meat-vegetable mixture. Sprinkle with 1/2 cup of the mozzarella. Repeat layers, ending with noodles. Carefully spread remaining Alfredo sauce over the top (if sauce is too thick, heat slightly). Cover; bake 1 hour or until heated through. Let stand 15 to 20 minutes before carefully cutting. Makes 12 servings.


1 can Fisher Praline Mixed Nuts
1 tsp. cumin (ground)
1 tsp. cayenne (ground)
Salt to taste

Open the can of nuts and spread them on a cookie sheet or metal pie pan. Sprinkle with cumin and cayenne, and sprinkle on salt to taste. Stir to mix in the seasonings. Roast at 350 degrees for 10-15 minutes. Remove from oven. The nut coating will have melted and the nuts will be stuck together and stick to the pan. Take a metal spatula and lift them up and break up the clumps. Let them cool. When cool, break them up again. Put in a fun bowl and serve.


2 cups diced cooked chicken (skinned before cooking and cooked and without
1 cup finely chopped celery
3/4 cup reduced-calorie mayonnaise
2/3 cup chopped onion
1 Tablespoon chopped pimiento
1 Teaspoon salt
1 Teaspoon Worcestershire sauce
1/4  teaspoon pepper
Lettuce leaves (optional)

Combine first 8 ingredients; stir well. Cover and chill. Serve on lettuce leaves, if desired. 6 servings


Chicken is usually reserved for special occasions and celebrations in Morocco. This stew definitely has a special-occasion taste. It's a delicious example of how fruit combines with chicken. The chicken simmers in a broth flavored with onion,
Asian sesame oil and turmeric (a spice that gives the mixture a bright golden color). After the chicken stews to a fork-tender consistency, it's removed from the broth. Prunes, honey and cinnamon are added and the broth mixture is reduced until it thickens and the prunes get plump. The chicken returns to the tasty sauce and, once it has heated through, is garnished with toasted almonds and served over rice. This recipe makes 6 servings.

1/3 cup blanched almonds
3 pounds chicken thighs, skin removed
1 cup chicken broth
1 large onion, finely chopped
2 teaspoons margarine
1 teaspoon Asian sesame oil
1/2 teaspoon ground turmeric
1 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup pitted prunes
2 tablespoons honey
2 teaspoons ground cinnamon
For serving: rice or crusty bread

Toast almonds in a small, dry skillet over medium-high heat until golden, about 3 minutes.

Place chicken pieces in a single layer in a large, heavy-bottomed deep skillet or Dutch oven that has a tight-fitting lid. Add chicken broth, onion, margarine , oil, turmeric, salt and pepper. Cover and bring to boil over medium-high heat.

Reduce heat to low. Cook, occasionally spooning the cooking liquid over chicken, until juices run clear when tested with a fork, 40-45 minutes.

Using a slotted spoon, remove chicken pieces and set chicken aside.

Stir in prunes, honey and cinnamon. Simmer, uncovered, until sauce has reduced and thickened, about 15 minutes. Return chicken to skillet or Dutch oven and turn to coat both sides with sauce. Cook until heated through.

Place stew on a serving dish and garnish with toasted almonds. Serve with rice or crusty bread.

1-1/4  cups all-purpose flour
1/3  cup unsweetened cocoa powder
1/2  teaspoon baking soda
1/2  teaspoon salt
1  cup butter, softened
1-1/2  cups sugar
1   egg
1/4  cup water
1  teaspoon vanilla
3  cups quick-cooking rolled oats
1  cup semisweet chocolate pieces
1  cup peanut butter flavored pieces

In a medium mixing bowl, combine flour, cocoa powder, baking soda, and salt. Set aside.

In a very large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds.

Add the sugar and beat mixture until combined, scraping sides of bowl occasionally. Beat in egg, water, and vanilla until combined. Beat in as much of the flour mixture as you can.

Using a wooden spoon, stir in any remaining flour mixture and the rolled oats. Stir in chocolate pieces and peanut butter flavored pieces.

Drop dough by rounded tablespoons 2 inches apart on an ungreased cookie sheet. Bake in a 350 degree F oven for 10 to 12 minutes or until the edges are set. Transfer cookies to a wire rack and cool. Makes 48 cookies.


1 whole chicken, about 3 lbs.
12 pearl onions, peeled
2 carrots, cut into 4 in sticks
2 tablespoons butter or margarine, melted
1 garlic clove, chopped
1/2 teaspoon freshly ground pepper
1/2 teaspoon rosemary crumbled
1 tablespoon chopped fresh parsley

Soak top and bottom of a 2-quart clay pot in water about 15 minutes. Drain

Rinse and dry chicken. remove excess fat. Place chicken inside cooker. P lace onions and carrots around chicken.

In a small bowl, combine butter, garlic, pepper, rosemary, and parsley. Drizzle over chicken and vegetables.

Cover and place cooker in middle of cold**** oven. Turn temperature to 450 F and bake for 1 hour. Remove lid and roast uncovered 5 to 10 minutes to brown skin lightly.

Note: **** ALWAYS put clay pot cooker into a COLD oven. Otherwise, it will break.


2 cups soft bread crumbs
1 small onion, minced
1/4 cup butter or margarine, melted
1/2 tsp. Worcestershire sauce
1/4 tsp. salt
Dash of pepper
6 (1 1/4” thick) pork chops, cut with pockets
1 1/2 cup water
3 T. catsup

Soak clay cooker in water according to manufacturer's directions.  Combine bread crumbs, onion, butter, Worcestershire sauce, salt and pepper.  Stuff pockets of pork chops with bread crumb mixture and secure with toothpicks.  Place chops in cooker.  Combine water and catsup, stirring well; pour over pork chops.  Cover cooker and place in a cold oven.  Bake at 400 F for 45 minutes to
1 hour. Yields  6 servings.


2 - 8 oz. pkgs. cream cheese, softened
2 - 6 oz. cans crab meat, drained and flaked (or 12 oz imitation crab)
3 green onions, thinly sliced
2 clove garlic, minced
3 tsp. Worcestershire sauce
1 tsp. soy sauce
Old Bay seasoning to taste
1 pkg. (48 count) wonton skins

In medium bowl, combine all ingredients except wonton skins; mix well. Place 1 tsp. filling in center of each wonton skin.  Moisten edges with water; fold in half to form triangle, pressing edges firmly to seal.  Lightly spray baking sheet with Pam.  
Arrange rangoons on sheet and lightly spray with Pam to coat.  Bake at 425 for
12 - 15 min. or until golden brown.  Serve hot with sweet-sour sauce.


1 (2 lb.) bag frozen hash browns, thawed
1 medium onion, finely chopped
6 Tbsp margarine, melted
1 lb. sour cream
8 oz. Cheddar or Colby cheese, shredded
1 can cream of chicken soup
Cornflakes, crushed
4 Tbsp margarine, melted

In a 13 x 9-inch baking pan, make single layers of the following: Potatoes,
onions, 6 tablespoons melted margarine, sour cream, Cheddar cheese and soup.
Sprinkle top with cornflakes. Drizzle 4 tablespoons margarine over top. Bake
at 350 F for 1 hour or until bubbly and piping hot.


 For filling
2 lb tomatoes
4 lb large boiling potatoes
3 cups vegetable oil
2 tablespoons unsalted butter
1 large onion, chopped
5 garlic cloves, finely chopped
2 lb ground chuck
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 oz finely grated Parmigiano-Reggiano (3/4 cup)
1/2 cup fine dry bread crumbs
For topping
2 tablespoons unsalted butter, melted and cooled
6 large eggs
1 cup whole milk
1 1/2 oz finely grated Parmigiano-Reggiano (3/4 cup)
1/2 cup fine dry bread crumbs
Special equipment: a deep-fat thermometer

 Make filling:
Cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes together in a 6- to 8-quart pot of boiling water 10 seconds. Transfer tomatoes with a slotted spoon to a bowl of ice and cold water to cool. Peel off skin with paring knife, beginning from scored end, and discard. Finely chop tomatoes.
Peel potatoes and cut into slices slightly less than 1/4 inch thick.

Heat oil in a 4- to 5-quart pot over moderately high heat until it registers 370°F on thermometer. Fry potatoes in 6 batches, turning over occasionally, until golden, about 6 minutes per batch, transferring with slotted spoon to paper towels to drain. (Return oil to 370°F between batches.)

Heat butter in a wide 6- to 8-quart heavy pot over moderately high heat until foam subsides, then add onion and garlic and sauté, stirring occasionally, until golden, about 8 minutes. Add beef and sauté, stirring occasionally and breaking up large lumps with a wooden spoon, until meat is no longer pink, about 6 minutes.
Add tomatoes, salt, and pepper and cook, stirring occasionally, until almost all of liquid is evaporated, 15 to 20 minutes. Remove from heat and stir in cheese and bread crumbs until just combined.

Arrange one third of potatoes, overlapping slightly, in a buttered 13- by 9-inch glass baking dish, then spread with half of beef mixture. Repeat layering with potatoes and beef, ending with a third layer of potatoes.

Make topping and bake moussaka:
Put oven rack in middle position and preheat oven to 375°F.
Whisk together butter, eggs, milk, cheese, and bread crumbs until just combined, then pour evenly over potatoes. Bake until golden brown and bubbling around edges, 35 to 40 minutes. Cool slightly before serving. Makes 8 servings.


1 lb. hamburger
1 29 oz. can tomato sauce
1 pkg. taco seasoning mix
1 16 oz. can chicken chili
1 cup shredded cheddar cheese
1 4 oz. can black olives, sliced
1/2 cup onion, chopped
2-3 cups tortilla chips
salsa, avocado, sour cream, optional

Brown and drain beef.  Add taco seasoning and tomato sauce, mix well.  Add
chicken chili and mix.  In a 9 X13 baking pan, layer the ingredients as follows,
chips, meat sauce mixture, cheese olives and onions.  Bake uncovered in a 350
degree oven until cheese is melted.  About 25-30 minutes.  Top with salsa, sour
cream, avocado, if desired.

For 4 Servings:

    2 Tbs. peanut oil
    4 firm bananas, or plantains
    2 Tbs. lemon juice
    1/8 tsp. black pepper

Heat oil in a heavy skillet. In a bowl, cut bananas into slices. Mix in lemon juice and black pepper. Transfer to skillet and cook until crisp, about 4-7 minutes.

Can be tinted, for dipping Petit Fours and cookies

4 cups powdered sugar
3 Tbsp butter
1 egg white
1 tsp almond extract
dash of salt
1/4 cup milk
Food coloring in colors desired
sprinkles (optional)
wire rack for drying, after dipping

In medium size bowl, add powdered sugar, butter, salt and egg white. Use electric mixer on low, and add milk then almond extract. If mixture is too thin add a little more powdered sugar, 1 Tbsp at a time. (Glaze should look like thick pancake batter). If too thick, add 1/4 tsp milk at a time. Color glaze if desired. Dip cooled cookies 2 or 3 at a time into Glaze and use a double tined cooking fork to remove from glaze. Place on rack till glaze hardens. Store in dry place.


2 1/4 cups quick or old fashioned oats
1/2 cup flour
1/2 teaspoon baking soda
1/2 teaspoon vanilla
5 tablespoons softened margarine
1/4 cup honey
1/4 cup brown sugar
1 cup additions

[Additions can be any combination of: raisins, dates, cranberries, chocolate chips, sunflower seeds, chopped nuts, butterscotch chips, etc. ]

Preheat oven to 325. Grease an 8x8 pan.  Combine all ingredients. Mix well.  Press mixture into pan. (use a piece of wax paper on top and press it in well, and compact)  Bake 18 to 22 minutes or until golden brown.  Cool 10 min. then cut into bars. Cool completely before serving.  Can be doubled for 9 x 13 pan.


3 cans whole green beans, drained
1 lb. thin sliced bacon, cut slices in half
2 sticks butter
1 c. brown sugar
1/4 tsp. garlic salt
dash of soy sauce

Roll bacon around bundle of 10 green beans.  Stack in deep dish 1-in. apart.  Melt 2 sticks butter.  Add brown sugar, garlic salt, and soy sauce to butter.  Mix well and pour over green bean bundles.  Cover and let set overnight in refrigerator.  Bake at 350 degrees for about 30 minutes (uncovered). Makes about 25 bundles.


1 qt (4 cups) (2 lbs.) green tomatoes, put though a chopper or food processor
6 cups (3 lbs.) green apples, put though a chopper or food processor
6 cups white sugar
2 lbs. raisins
4 tsp. cinnamon
2 tsp. coarse salt (non-iodized)
2 tsp. allspice
2 tsp. cloves
1/2 cup white vinegar
Grated orange rind, candied peel (optional)

Combine in large pot, bring to rapid boil and simmer until thick, approx. 2-2 1/2 hours, stirring occasionally. Seal in jars. Yield 4+ quarts.

Wash sealers in dishwasher. Sterilize in oven at 250 F for about half an hour. Put sealer lids into saucepan with water, bring to boil and reduce heat to low to keep hot. After filling sealers with mincemeat, wipe top of jar with dry paper towel to clean, if necessary; put on lid and screw down ring hand tight. As content cools the lid should snap down indicating a proper seal. If it doesn't then you will have to refrigerate that jar. Contents gets better with age, but don't keep over a year or two at most.

Serves: 4

1/2 cup soy sauce
1 tablespoon ginger, peeled and minced
1/4 cup dry sherry
1 tablespoon sugar
2 cloves garlic, minced
1.7 pounds chicken, boneless skinless breasts

Combine the marinade ingredients (all but the chicken) in a 1-cup glass measuring cup. Rinse and remove any fat from the 4 chicken breast pieces.  Put them in a resealable plastic bag and then wash your hands well.  Pour the marinade into the bag, seal, and refrigerate in a big bowl for about 2 hours.  Fire up your grill and let it warm for several minutes. Immediately before placing the chicken on the grill, lower  the heat as low as it goes. Discard the marinade.  Rotate the chicken after two minutes and then flip them after another two minutes.  Cook the second side for another 4-6 minutes until firm.  Use a meat thermometer to make sure that the chicken is at 170 degrees and let rest for a couple of minutes.


6 tsp. black peppercorns
3 tsp. caraway seeds
1 tsp. saffron threads
1 tsp. cardamom seeds

Pound peppercorns, caraway seeds, saffron and cardamom seeds in a mortar, or grind in a blender.

Stir in turmeric and store spice mix in a sealed jar. Use accordingly.


1 2-1/2- to 3-pound broiler-fryer chicken, quartered
4 cloves garlic, minced
1-1/2 teaspoons dried marjoram, crushed
1 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons honey
2 tablespoons balsamic vinegar
Torn mixed greens (optional)

Remove skin from chicken, if desired. Pat chicken dry with paper towels. Stir together garlic, marjoram, mustard, salt, and pepper; rub mixture into chicken pieces.

Combine honey and vinegar; lightly brush over entire surface of chicken pieces. Cover chicken and refrigerate for at least 2 hours.

In a grill with a cover, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chicken pieces, bone side down, on the grill rack over the drip pan. Cover and grill for 50 to 60 minutes or until chicken is tender and juices run clear, adding more coals as necessary to maintain heat.
Serve grilled chicken pieces on a bed of torn mixed greens, if desired. Serves 4

      Servings: 4

1 cup flour
      3/4 cup granulated sugar
      2 tablespoons plus 1/4 cup cocoa
      2 teaspoons baking powder
      1/4 teaspoon salt
      1/2 cup milk
      2 tablespoons vegetable oil
      1 teaspoon vanilla extract
      1 cup chopped nuts
      1 cup packed brown sugar
      1 3/4 cups very hot water

      Mix flour, granulated sugar, 2 tablespoons. cocoa, baking powder, and salt in 9-inch square pan. Mix in milk, oil and vanilla extract with fork until smooth. Stir in nuts. Spread batter in pan. Sprinkle with brown sugar and remaining 1/4 cup cocoa. Pour very hot water over batter.

      Bake in preheated 350 degrees F oven for 40 minutes.

      Spoon warm cake into dessert dishes. Top with ice cream. Spoon sauce
from pan onto each square.


      Butterscotch Sunday Cake
      Substitute 1 package ( 6 ounce.) butterscotch chips for the nuts. Decrease
brown sugar to 1/2 cup and the 1/4 cup cocoa to 2 tablespoons.

      Mallow Sunday Cake
      Substitute 1 cup miniature marshmallows for the nuts.

      Peanut Sunday Cake
      Substitute 1/2 cup peanut butter and 1/2 cup chopped peanuts for the nuts.

      Raisin Sunday Cake
      Substitute 1 cup raisins for the nuts.


2/3 cup lemon juice
6 tablespoons water
2 teaspoons chicken bouillon granules
2 cloves garlic, minced
1 teaspoon pepper

Combine all ingredients. Mix well. Makes about 2/3 cup.


1 pound medium size scallops fresh or frozen
1 tablespoon diced shallots
1/2 cup diced red bell pepper
1/3 cup white wine
1/2 cup chicken broth or stock
1 teaspoon Dijon mustard
1 tablespoon lime juice
1/2 cup diced green onions
Salt and pepper to taste

In a large pan heat oil on high and sauté scallops until opaque. Remove from heat and keep warm. Using the same pan, add shallots and sauté for 3 minutes. Add bell peppers and sauté for about 3 more minutes. Add wine and deglaze the pan by adding broth and simmer for 3 minutes. Add mustard and lime juice.

Combine very well and season to taste. Return scallops to the same pan and warm up very quickly. Scallops can be overcooked very easily so make sure that they're back in the pan for only 30-45 seconds.  Yield: 4 servings.

13  tablespoons butter (no substitutes)
6-1/2  ounces unsweetened chocolate, coarsely chopped
1-1/2  cups sifted cake flour or all-purpose flour
3/4  teaspoon baking powder
1/2  teaspoon salt
4   eggs
2  cups sugar
1-1/4  teaspoons vanilla
1-1/4  cups coarsely chopped walnuts, toasted

Grease a 13x9x2-inch baking pan; set aside. In a heavy small saucepan, heat the butter and chocolate over low heat, stirring constantly, until chocolate is melted and smooth. Set aside to cool. In a small bowl, stir together flour, baking powder and salt. Set aside.

In a large mixing bowl, beat eggs and sugar with an electric mixer on high speed for 5 minutes or till lemon-colored and fluffy, scraping sides of bowl occasionally. Add cooled chocolate mixture and vanilla. Beat on low speed until combined. Add flour mixture. Beat on low speed till combined, scraping sides of bowl. Stir in walnuts. Spread the batter in the prepared pan. Bake in a 325 degree F oven for 30 minutes or until brownies appear set. Cool in pan on a wire rack. 15 servings.


Another use for the green tomato mincemeat is in matrimony cake/date squares:

Crumb together:
3/4 cup butter
1 1/2 cups oatmeal
1 1/2 cups flour
1 tsp. baking soda.

Put 3/4 of mixture in bottom of pan (approx. 11" x 7"). Spread mincemeat over, then cover with rest of topping. Pat down. Bake at 300 F for 45 minutes.


2 cups Flour
1 teaspoon Baking Soda
1 cup Sugar
3/4 cup Mayonnaise
1/2 cup Cocoa Powder
1 cup Milk
1 teaspoon Vanilla

In a large mixing bowl, mix sugar, mayonnaise and vanilla until blended, then add
milk and stir slowly until well mixed. In a second bowl, stir together the flour, cocoa, soda until mixed and then add to the wet mixture and blend well. Pour into a 9x13 inch cake pan which has been prepared with non-stick cooking spray and bake at 325 degrees F for 40 to 45 minutes or until a toothpick comes out clean when inserted into center of cake.

Cool and frost with your favorite frosting, or serve sprinkled with powdered sugar
along with fruit.

Mole sauce for Turkey
 From "Elena's Secrets of Mexican Cooking" by Elena Zelayeta, 1958, 1969

1 small turkey (about 12 lbs. - could also use your chicken here)
2 chopped onions
3 large garlic cloves, minced
4 Tbsp. lard or turkey fat
4 squares bitter chocolate
1 cup peanut butter
6 cups turkey or chicken stock
4 Tbsp. toasted sesame seeds
2 tsp. ground cumin
3/4 cup chili powder
4 dried tortillas, or 1/2 cup cornmeal
2 1/2 Tbsp. sugar
1/4 tsp. anise
Salt to taste

Cut turkey or chicken in pieces, cover with water, and simmer until just tender, adding salt to taste. In the meantime, cook the chopped onion and garlic in the fat or shortening until wilted and put in a blender with the chocolate, cut in pieces, 1 cup of the stock, and the remaining ingredients. (Toast sesame seeds in a heavy dry skillet, stirring so that they won't burn. Break tortillas in pieces; if not dry, put them in a slow oven until hard.) Blend ingredients until smooth, adding remaining stock and more salt if necessary. Pour over the drained chicken
or turkey pieces. This improves if made the day before serving. Serves 12.

Here's another MOLE DE GUAJOLOTE recipe from the same book:

1 turkey or chicken, cooked and cut into pieces
15 chilies mulatos
15 chilies anchos
5 chilies pasillas
2 Tbsp. mixed seeds from chilies
1/3 cup almonds
1/3 cup peanuts
1/3 cup pumpkin seeds
1 tortilla, fried crisp
1 French roll, cut in half and fried crisp
2 Tbsp. sesame seeds
1 2" stick cinnamon
3 whole cloves
6 whole black peppercorns
2 cloves garlic, peeled
1 (10 oz.) can tomatillo, drained
3 tomatoes, peeled
2 oz. Mexican chocolate
2 quarts chicken broth
1 tsp. sugar
Salt to taste
1/2 cup lard
2 oz. sesame seeds, toasted (optional)

Wash and dry chilies (they are all of different flavor and color and can be found at Mexican food stores, where you will also find many of the other ingredients). Toast chilies lightly in an un-greased skillet, remove seeds, and soak them in hot water to cover, until tender. Toast the chili seeds with the almonds, peanuts, and pumpkin seeds. Now put all the above ingredients, together with the tortilla, roll, sesame seeds, cinnamon, cloves, black peppercorns, garlic, tomatillo, tomatoes, and chocolate through a blender or food processor. Add one quart of broth to the ground mixture, mix well and strain. Heat lard, add strained sauce, sugar and salt. Cook, stirring often, until sauce is thick. Add the remaining broth, the turkey or chicken, and heat thoroughly. Serve with sesame seeds sprinkled on top if desired. Serves 10-12.


1 3oz package lemon or lime jell-o (or orange, if you prefer)
3/4 tsp salt
1 cup boiling water
3/4 cup cold water
2 Tbsp vinegar
2 tsp grated onion (optional)
dash of pepper
Vegetable Combinations listed below

Dissolve gelatin and salt in boiling water. Add cold water, vinegar, onion and pepper. Chill until thickened. Fold in one vegetable combination. Pour into mold.. Chill until firm, about 3 hours. Un-mold onto lettuce. 6-8 servings.

Vegetable Combinations

1. 1/2 cup each finely chopped cabbage, celery, and carrots, and 3 T finely
chopped green pepper

2. 3/4 cup each finely chopped cabbage and celery, 1/4 cup finely chopped
green pepper, and 2 T diced pimento

3. 3/4 cup each finely chopped cabbage and celery, 1/2 cup chopped pickle,
and 2 T diced pimento

4. 3/4 cup each drained cooked peas and diced celery and 1/2 cup finely chopped cabbage

5. 1 cup finely chopped cabbage, 1/2 cup sliced stuffed olives, and omit the salt

6. 2/3 cup grated carrots and 1/4 cup finely chopped green pepper


2 cups sugar
½ cup shortening
2 cups oats
½ cup hot water
1 tsp baking soda
1 Tbsp. vanilla
1/4 tsp. salt
2 to 2 ½ cups flour

In a bowl, combine sugar, oats, baking soda and salt.  Cut in shortening until
crumbly. Add water and vanilla; stir until blended.  Add enough flour to form a stiff
dough.  On a lightly floured surface, roll dough to 1/8" thickness.  Cut into
rectangles or use cookie cutters dipped in flour. Using a floured spatula, transfer to greased baking sheets.  Bake at 350 for 10-12 minutes or until lightly browned.  Cool on wire racks.


3 cups quick oats
2 cups all purpose  flour
1 cup whole wheat flour
2 cups packed brown sugar (either dark or light)
2 teaspoons ground cinnamon
1 1/2 tsp salt
1 1/2 tsp baking soda -- Mix all these ingredients together, then add:

1 cup buttermilk

Cut in two sticks of margarine or butter until mixture is crumbly.  Add 1 cup
buttermilk.  Stir in a total of two cups of your favorite dried fruits/nuts.  You can use raisins, mixed diced moist pack fruit, and apricots, along with chopped walnuts, or pecans or almonds, dried cranberries would work well, and if using those, add a little grated orange peel.  Drop this by  heaping tablespoonfuls onto greased cookie sheets.  Cookies should be at least 2" across before baking.    Bake at 375 for 12 to 15 minutes, until lightly browned.  Makes about 5 dozen

You can substitute 1/2 cup thick applesauce for half the butter;  You can also add
wheat germ, or a spoonful or two of molasses. 


2 pounds fresh sugar snap peas (may use frozen if fresh are not available)
1/2 cup orange juice
1/4 cup brown sugar
1 Tbsp. orange rind, grated
1 Tbsp. cornstarch
1/4 cup butter
Salt and pepper to taste

Steam peas for several minutes until crisp tender. Meanwhile, in a large saucepan, combine orange juice, sugar, orange rind and cornstarch and stir until cornstarch is dissolved. Add peas to orange juice mixture, then add butter and salt and pepper. Stir and heat until sauce thickens. Serve warm.


1 banana, split lengthwise
1 scoop vanilla ice cream
1 scoop chocolate ice cream
1 scoop strawberry ice cream
1/4 cup crushed pineapple
1/4 cup chocolate syrup
1/4 cup strawberry sauce
1/4 cup whipped cream
2 tablespoons chopped nuts
2 tablespoons chocolate bark shavings
3 stemmed maraschino cherries
Wafer cookies

Place banana halves in a banana split boat. Place vanilla ice cream between
banana halves. To the left of the vanilla, place the scoop of chocolate ice cream and to the right, place the strawberry ice cream.

Ladle the crushed pineapple over the vanilla, the chocolate syrup over the chocolate and the strawberry topping over the strawberry ice cream.

Garnish with the whipped cream. Sprinkle with chopped nuts and chocolate
shavings. Place cherries at top and arrange wafers at both ends. Serve with
a long-handled spoon. Makes 1.


2 lbs zucchini (courgettes), sliced
2 medium onions, sliced
1/2 cup kosher salt
3 cups cider vinegar
2 cups sugar
1 Tbsp mustard seed
1 tsp celery seed
1/2 tsp turmeric (optional)

Combine the zucchini and onions in a mixing bowl and cover with cold water.  Add the salt and let stand at room temperature for 2 hours. Drain thoroughly.  Combine the remaining ingredients in a large pot and bring to a boil over moderate heat.  Add the zucchini and onions and remove from the heat.  Let stand for 2 hours.  Bring to a boil and cook for 5 minutes.  Transfer to sterilized jars and process in a boiling water bath for 15 minutes.  Makes about 2 quarts.


Salmon filet weighing about 1 lb.
1/2 carrot, sliced
1/2 onion, sliced
1 lemon, sliced
3 whole black peppercorns
1 bay leaf
1 small sprig rosemary, broken up
1 sprig thyme
1 cup water
1/2 cup dry white wine, optional (or use more water)

6 Tbsp butter
1 Tbsp all-purpose (plain) flour
1 cup/250ml whole (full fat) milk, heated
1 Tbsp capers, drained, rinsed, patted dry
Salt, freshly ground black pepper and freshly ground nutmeg to taste

Arrange the carrot, onion, lemon, pepper and herbs in a fish poacher; add the salmon and liquid(s). Poach gently until the salmon us just done (it flakes easily with a fork, about 5 minutes). Remove skin and place on a platter.

Melt half the butter in a saucepan; blend until well absorbed but do not allow to brown. Add the not milk, whisking constantly. Simmer several minutes, until the sauce thickens somewhat. Remove from the heat and stir in the remaining butter and the capers. Taste and season, taking care not to over-salt.

Drizzle sauce over the salmon and serve the remainder in a sauce boat. Garnish the platter with parsley. Serves 4-6.


  8  ounces  lowfat cream cheese -- softened
  1  egg -- or replacer
  2  tablespoons  sugar -- or replacement
  1  teaspoon  vanilla
1 1/2 cups  pumpkin, canned
  2  eggs -- or replacer
1 1/2 teaspoons  pumpkin pie spice
  1 pie crust  (9 inch) -- unbaked
  1 cup  evaporated milk
  2 tablespoons  sugar -- or replacement

For Cheese Layer:
Combine cream cheese, sugar or replacement, vanilla and 1 egg (or replacer) in
mixing bowl. Stir to  mix well, spread in bottom of unbaked pie shell. 

For Pie Layer:
Combine pumpkin, milk, 2 eggs (or replacer), sugar or replacement and spices in
a mixing bowl, beating to blend thoroughly. Carefully pour over cheese layer.

 Bake at 350 degrees F for 65 to 70 min or until knife inserted comes out clean.


Swirl a little cream decoratively into each bowl of soup for an elegant presentation.

2 tablespoon (1/4 stick) butter
2 large carrots, chopped
2 celery stalks, chopped
1 large onion, chopped
1 2-pound pumpkin peeled, seeded, chopped (about 6 cups)
6 cups (or more) chicken stock or canned low-salt broth
5 whole cloves

1/2 cup whipping cream
2 tablespoons honey

Melt butter in Dutch oven over medium-high heat. Add carrots, celery and onion; sauté until tender, about 8 minutes. Add pumpkin, 6 cups stock and cloves. Cover and simmer until pumpkin is very tender, about 25 minutes.

Discard cloves. Purée soup in batches in blender. Return to Dutch oven. Stir in cream and honey. Bring to simmer. Season to taste with salt and pepper. (Can be made 1 day ahead. Chill. Bring to simmer before serving, thinning with more stock, if desired.) Serves 8.

2  cups dry red beans or dry red kidney beans
5  cups water
   Nonstick cooking spray
4  cups water
2-1/2  cups chopped onion
1  tablespoon bottled minced garlic (6 cloves)
1  tablespoon ground cumin
1  6 3/4-ounce package Spanish rice mix
   Lime wedges (optional)

Rinse beans. In a large saucepan combine dry beans and the 5 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in 5 cups of the water in saucepan. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans.

Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with nonstick cooking spray. In the prepared cooker place beans, remaining 4 cups water, onion, garlic, and cumin.

Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 5-1/2 hours. Prepare the rice mix according to package directions. Remove beans from cooker using a slotted spoon. Serve beans over cooked rice. If desired, spoon some of the cooking liquid from the cooker over each serving and squeeze lime juice over beans and rice. Makes 6 to 8 servings.


4oz granulated sugar
1/4 pt water (1/2 cup)
Vanilla pod
1 small cinnamon stick
1lb fresh cherries, pitted
3 1/2oz kirsch
11oz unsalted butter
11oz 70 per cent chocolate, finely chopped
5 eggs
14oz caster sugar (super-fine granulated)
7oz plain flour

To serve:
1/2 pt (1 cup) whipping cream, whipped
Icing sugar

Preheat the oven to 180c/350f/gas mark 5.

Place the sugar and water in a medium-sized saucepan and dissolve over a gentle heat. Then bring up to the boil and simmer until just tacky. Reduce the heat, add the vanilla, cinnamon and cherries, and simmer gently until the cherries are just softening. Remove from the heat and add the kirsch.

Using a draining spoon, put half of the cherries in a liquidizer or processor with a little syrup and blend until smooth. Meanwhile, remove the vanilla pod and cinnamon stick from the whole cherries. Return the cherry puree to the whole cherries.

Meanwhile prepare the brownie mixture: melt the butter and chocolate together carefully over a gentle heat. Whisk the eggs and sugar together, then add the melted chocolate. Sift over the flour and stir in gently with two-thirds of the cherry mixture.

Pile into a roasting tin lined with silicone paper and bake for 20 minutes or until just firm.

Serve still warm, with plenty of sweetened whipped cream and a spoonful of cherries.

1  3/4 lb beef roast
5 Juniper berries
1 bay leaf
1 sage leaf
2 oz. chopped onion
1 whole clove
2 oz chopped carrot
2 oz celery root  (I think, the amount in chopped green celery could be used)
1 pint water mixed with 1/4 cup vinegar
1 generous oz fat
2 oz bacon (slices)
rind from 3-4 slices of bread,
salt and sugar to taste.

Place the meat with the next seven ingredients into a pot and pour the vinegar water over it. Should the water not cover all of the meat, add more until it does. Instead of vinegar/water, buttermilk, sour apple juice or beer can be used for this.

Keep in refrigerator for 3-6 days. Turn meat once a day. Remove from liquid and dry. Heat the fat and bacon slices, add the bread rinds and sear the meat on all sides. Meanwhile bring the liquid to a boil, if needed slightly thinned, add to the meat and braise meat with it until done.

Should the sauce not be thick enough, slightly browned flour can be used to remedy that. Season with salt and sugar.
In some areas instead of the bread a piece of cooking gingerbread is used to thicken the gravy. Cooking gingerbread is different from what we know here as Gingersnaps.

In the area I came from (Middle Germany) we used bread rinds and at times some cream in the sauce.

You have to see which you like best. Guten Erfolg und guten Appetit. Gisela


6 ounces unsweetened chocolate
1 cup sweet onion, finely diced
1 cup vegetable oil, divided
2 cups sugar
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk, soured with 1 tablespoon vinegar or lemon juice
Easy Fudge Icing (recipe below)
Melt, chocolate in saucepan, stirring over low heat, or in microwave oven. Caramelize onion by sautéing over medium low heat for 8 to 10 minutes in 2 tablespoons oil in skillet until soft. In large bowl, beat remaining oil with sugar, eggs and vanilla until thoroughly mixed and fluffy, about 2 or 3 minutes. Beat in warm melted chocolate and caramelized onions. Mix flour with baking soda and salt; stir into batter alternately with milk.
Divide batter evenly into 2 well-greased and floured 8-inch round layer cake pans. Bake at 350 degrees F for 25 to 35 minutes or until a pick inserted into center comes out dry. Cool 15 minutes then invert onto wire racks to thoroughly cool. Spread on icing.
Easy Fudge Icing:
Melt 8 ounces unsweetened chocolate with 1/2 cup butter in saucepan, stirring often over very low heat. Mix in 1/2 cup hot water then turn into mixing bowl. Beat in about 5 cups powdered sugar, a portion at a time. (Adjust as needed to make a good consistency.) Quickly fill and frost cake while icing is still warm. If some icing gets too cool to spread easily, place it in microsafe bowl and microwave shortly just until softened and lustrous. Makes about 3-1/2 cups.

2 beaten eggs
1/2 cup tomato juice
1/4 cup soft bread crumbs
2 tbsp parsley
1/2 tsp oregano
1/4 tsp salt
1/4 tsp pepper
1 garlic clove (or more, if desired)
2 lbs ground beef
4-6 oz thin slices ham
6 oz mozzarella cheese

In bowl combine eggs and tomato juice. Stir in bread, parsley, oregano, salt, pepper and garlic. Add beef and mix well. On wax paper or foil pat mixture into a rectangle. Arrange ham on top and leave small margin around edge. Spread cheese on top. Roll from short end like a jellyroll using paper or foil to roll. Place in bottom of cake pan with seam down. Bake at 350 degrees for 1 hour and 15 minutes.


1 pound pasta shells, any kind, uncooked
8 ounces of chopped smoked deli turkey
1 cup chopped celery
1 1/2 cups seedless red grapes, halved
1 cup chopped green onion
1 cup light or regular mayonnaise
1/3 cup light or regular sour cream
1 1/2 tbsp. chopped fresh tarragon
1 tbsp. fresh lemon juice Salt and pepper to taste

Cook the pasta according to package directions and drain. Rinse under cold water and drain again. In a large bowl, stir together the pasta, turkey, celery, grapes and onions. In a small bowl, stir together the other ingredients. Toss the pasta with the dressing. Add salt and pepper, if desired. Serve chilled. Serves 6.


Creamy Jalapeno Sauce:

1/4 cup mayonnaise
2 teaspoons minced jalapeno slices (nacho slices)
2 teaspoons juice from jalapeno slices (nacho slices)
3/4 teaspoon sugar
1/2 teaspoon paprika
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
dash salt

4 chicken breast tenderloins
4 large flour tortillas (10-inch)
1 cup shredded cheddar cheese
1 cup shredded Monterey jack cheese

2 slices American cheese

Prepare creamy jalapeno sauce by combining all ingredients in a small bowl. Cover and chill so that flavors develop. Stir occasionally. Preheat your barbecue grill to medium heat. Rub chicken tenderloins with vegetable oil. Salt and pepper each side of each tenderloin. Grill for 3 to 5 minutes per side. When chicken is done, slice it very thin.

When you are ready to build your quesadillas, preheat a 12-inch skillet over medium low heat. When the pan is hot lay one tortilla in the pan. Arrange about 1/4 cup of shredded cheddar cheese and 1/4 cup of shredded jack cheese on half of the tortilla. Tear up half a slice of American cheese and arrange it on the other cheeses. Arrange about 1/4 cup of sliced chicken over the cheese. Spread
about 1 tablespoon of jalapeno sauce over the tortilla on the half with no ingredients on it. Fold the sauced-covered half of the tortilla over onto the ingredients on the other half and press down with a spatula. Cook for about 1 minute, then turn the quesadilla over and cook for a couple more minutes or until the cheese inside is melted. Slice into four pieces and serve hot. Repeat with the remaining ingredients. Makes 4 quesadillas.


1 1/2 pounds lean ground beef or turkey
1 package (1.25 ounces) McCormick® Taco Seasoning
2 cans (8 ounces each) or 1 can (15 ounces) tomato sauce
1 can (16 ounces) pinto beans, drained and rinsed (optional)
1 can (11 ounces) Mexican corn mixture or whole kernel corn, drained
1 cup shredded Cheddar cheese
1 cup coarsely crushed tortilla chips

Preheat oven to 400°F. Brown meat in a large skillet over medium-high heat; drain.

Stir in Taco Seasoning, beans, tomato sauce, and corn. Simmer 5 minutes.

Spoon mixture into a 2-quart baking dish. Top with cheese and tortilla chips. Bake until cheese is melted, about 5 to 10 minutes.

Serving suggestion: Garnish casserole with sour cream and sliced green onions, and serve with shredded lettuce and chopped tomatoes.


2 1/2 tablespoons paprika
2 1/2 tablespoons turmeric
2 1/2 tablespoons ground cumin
2 1/2 tablespoons garam masala
2 tablespoons salt
2 1/2 teaspoons ground cardamom
2 teaspoons cayenne pepper
8 large chicken thighs with bones, skin removed
8 large chicken breast halves with bones, skin removed
4 cups plain whole-milk yogurt
2 large onions, coarsely grated

Mix first 7 ingredients in small bowl to blend. Using sharp knife, cut three 3/4-inch-deep diagonal slashes in each chicken piece. Divide chicken between 2 large bowls and rub with spice mixture. Let stand 10 minutes. Divide yogurt and onions between same bowls. Toss chicken to coat. Cover and refrigerate overnight.

Preheat oven to 500°F. Line 2 rimmed baking sheets with foil; place cooling racks on prepared baking sheets. Using slotted spoon, transfer chicken thighs to 1 sheet and chicken breasts to second sheet, spacing pieces slightly apart (make sure that chicken pieces do not touch and are covered in yogurt mixture). Bake until chicken is cooked through, about 30 minutes for breasts and about 40 minutes for thighs. (Chicken can be made 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.) Place chicken on large platter. Serve cold or at room temperature. 8 servings.


1 lb. tomatillos (physallis), chopped
1/2 small jicama, chopped (about 6 oz.)
1 poblano pepper, charred and peeled
2 kirbies (rough-skinned pickling cucumbers), unpeeled, chopped
1/2 bunch cilantro (coriander leaves, Chinese parsley)
1/3 bunch flat-leaf parsley
1/4 tsp. cumin seeds
Juice of 1 lime
2 Tbsp extra virgin olive oil
1 cup icy cold water
Salt and freshly ground black pepper

Place all the ingredients except water and seasonings in blender or food processor. Liquefy, then mix in water and seasonings. Serve with ice cubes floating in it and some additional chopped cilantro (coriander leaves) on top.
Serves 4-6.


6 - 8 boneless veal cutlets pounded to about 1/2 inch thick
6 - 8 slices Swiss cheese
6 - 8 slices ham
1 egg
1 cup seasoned breadcrumbs
1/4 cup fresh parsley, chopped
3 Tbsp. olive oil

Place 1 piece of cheese and 1 piece of ham on each veal cutlet. Roll up and secure with a toothpick or string. Heat oil in a skillet. Dip veal in the egg and coat with breadcrumbs. Cook in hot oil over medium heat until meat is cooked through. Sprinkle with fresh parsley and serve. You may substitute chicken for the veal if you would prefer.


1 8-oz. package cream cheese, softened
1 8-oz. carton sour cream
1 Tbsp. onion, grated
1/4 cup fresh dill, chopped
2 Tbsp. fresh parsley, chopped
1/4 tsp. seasoned salt
Pepper to taste

Blend all ingredients and chill before serving with raw vegetables or crackers.


2 2/3 cups flour
2 cups sugar
2 tsp baking soda
2/3 cup cocoa
dash salt
2 tbsp vanilla
2 tbsp vinegar
2/3 cup oil (vegetable, canola or corn)
2 cups water

Mix first 5 ingredients together.  Make 3 holes in mixture. In one hole vanilla, in 2nd vinegar and 3rd oil.  Pour water over all and mix for 2 minutes with mixer.  Pour into greased 10" x 13" baking dish or 2 round 9" pans. Bake in 350 degree oven for approx. 30 min. or when toothpick comes out slightly crumbly.

Frost with favorite frosting, such as Peanut Butter, Butter-cream or Chocolate.

Variation :  In between 9" layers  spread Raspberry Pie Filling  and top with a dusting of Confectionary Sugar or Vanilla Frosting. 


   8 tablespoons  unsalted butter --plus more for molds
   2 teaspoons  all-purpose flour --plus more for dusting molds
   4 ounces  bittersweet chocolate --preferably Valrhona
   2 large  whole eggs
   2 large  egg yolks
1/4 cup  sugar

Butter and lightly flour four 4-ounce molds, ramekins, or custard cups. Tap out excess flour; butter and flour them again, and set aside.

In the top of a double boiler or heat-proof bowl set over a pan of simmering water, combine butter and chocolate; heat until chocolate has almost completely melted.

In the bowl of an electric mixer fitted with the paddle attachment, beat together eggs, yolks, and sugar until light and thick.

Add melted chocolate mixture, and beat to combine. Quickly beat in flour until just combined. Divide batter evenly among the molds.

Heat oven to 450°. Place filled molds on a baking sheet, and bake until the sides have set but the centers remain soft, 6 to 7 minutes.

Invert each mold onto a plate, and let rest 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.

Notes : A warm, pudding-like center is the star of this unusual, barely baked cake. For the finest taste, chef Jean-Georges recommends using Valrhona chocolate, which contains 65 percent pure cocoa butter. He also suggests using brioche tins to give each individual cake an elegant shape; whatever molds you use, make sure to grease them with lots of butter.

Because this cake should be eaten warm, prepare the batter in advance, and preheat the oven while you're eating dinner. When you've finished your main course, place the filled tins in the oven; the cake requires only a few minutes' baking time. To serve, add a dollop of vanilla ice cream, whipped cream, or crème fraîche to each plate, and sprinkle with cocoa powder.


1 and 1/2 cups flour
1 egg
1 tsp. vanilla
1/2 cup white granulated sugar
1/2 cup light brown sugar
1/4 pound butter, softened
8 oz. white chocolate bark, melted
1/2 cup macadamia nuts, chopped

In a large bowl combine flour, egg, vanilla, sugars and butter; mix well with an electric mixer. Melt chocolate in a glass bowl in the microwave or double boiler according to package directions; be careful not to scorch. Add melted chocolate and nuts to mixture. Drop tablespoons full onto greased baking sheet and bake for 15 - 20 minutes at 325 degrees.

(8 first-course or 4 main-course servings) In Yemenite culture, countless variations on this soup are consumed prior to the fast of Yom Kippur.

4-pound chicken, cut into 8 pieces
2 onions, peeled and diced
4 to 6 carrots, peeled and diced
1 bunch leeks (white and tender green parts), diced
3 tablespoons finely chopped fresh parsley
2 potatoes, peeled and cut into 2-by-1-inch chunks
1 butternut squash, peeled and cut into 2-by-1-inch chunks
2 chicken bouillon cubes
2 to 21/2 teaspoons Hawayij or pinch ground turmeric
1 teaspoon ground cumin
1 bunch fresh cilantro leaves
Salt and freshly ground black pepper to taste

Place the chicken in a large pot and add enough cold water to cover by 1 inch. Bring to a boil, reduce heat to medium or medium-low and simmer, skimming any foam, for about 10 minutes. Add the onions, carrots, white parts of the leeks and the parsley; cover partially; reduce heat to low and simmer gently for 20 minutes. Add the potatoes, squash, bouillon cubes, Hawayij or turmeric and cumin. Simmer, partially covered, until chicken is cooked through and potatoes and squash are tender, about 45 minutes.

Add the cilantro and green parts of the leeks and cook for 10 minutes. Using tongs or a slotted spoon, carefully remove the chicken from the pot; set the soup and chicken aside to cool slightly.

Strain the soup, discarding the solids. Remove and discard the chicken skin; tear or cut the chicken meat into pieces and return it to the soup. Taste and season with salt and pepper to taste.

3 to 4 pounds boneless beef stew meat cut into cubes
cooking oil
2 cups sliced onions
2/3 cup sliced carrots
5 to 6 cups liquid (all red wine or a mixture of wine plus beef stock or broth)
2 or 3 large unpeeled cloves of garlic smashed
2 cups tomatoes (1 whole unpeeled tomato, cored and chopped, plus canned
drained Italian plum tomatoes)
1 imported bay leaf
1 teaspoon thyme
3 tablespoons flour
Dry the meat thoroughly with paper towels.  Coat frying pan with 1/16 inch of oil and set over moderately high heat.  Brown as many pieces as will fit in without crowding, 3 to 5 minutes.  Transfer to a casserole and continue until all meat is done.

Skim all but a spoonful of fat out of the frying pan and put in the sliced vegetables, stirring and tossing for 3 to 4 minutes to brown lightly before scraping them out over the beef.  Pour 1 cup of the liquid into the frying pan, swishing and scraping up any coagulated juices.  Pour into the casserole.

Add garlic and 4 more cups of liquid to the casserole, fold in tomatoes, bay leaf, thyme and salt to taste.

Bring to a simmer on top of the stove and cook for 2 1/2 hours to 3 1/2 hours, turning and basting meat several times, until fork tender.

Pour contents of the casserole into a colander set over a saucepan, wash casserole and return the pieces of beef to it.

Press juices out of the residue in the colander into the saucepan, degrease cooking liquid and adjust seasoning.  You should have about 3 cups.  Boil it down rapidly if flavor needs concentrating.  Pour over meat and serve.  Makes 6 to 8 servings. This recipe is from "The Way We Cook": by Julia Child.








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