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).


Makes about 2 1/2 cups

8 large garlic cloves, peeled
8 black peppercorns
12 sweet chili peppers, seeded (wear gloves)
1/2 cup vinegar
1/2 cup lime juice
4 teaspoons salt
1 cup olive oil

Crush and mix with a mortar the garlic, peppercorns and chili peppers. Add remaining ingredients and mix thoroughly. Stir well before serving.


            Oat Streusel (below)
  1        cup  all-purpose flour
  1        cup  whole wheat flour
 3/4      cup  sugar
 1/4      cup  margarine -- softened
  1        cup  skim milk
  3        teaspoons  baking powder
  1        teaspoon  ground cinnamon
 1/2      teaspoon  salt
 1/4      teaspoon  ground nutmeg
 1/4      teaspoon  ground allspice
2 egg whites, or 1/4      cup  fat-free cholesterol-free egg product
  2        medium  apples -- chopped (2 cups)
            Apple slices -- if desired

                        Oat Streusel
  3        tablespoons  firm margarine
  1        cup  quick-cooking or old-fashioned oats
 1/4      cup  all-purpose flour
 1/4      cup  packed brown sugar
 1/4      cup  chopped nuts

Heat oven to 350F. Grease square pan, 9 × 9 × 2 inches. Prepare Oat Streusel; set aside.

Beat remaining ingredients except apples in large bowl with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in apples.

Spread half of the batter in pan; sprinkle with half of the streusel. Top with remaining batter; sprinkle with remaining streusel. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Serve warm. Garnish with apple slices.  Serves 12.

Oat Streusel:
Cut margarine into oats, flour and brown sugar, using pastry blender or fork, until crumbly. Stir in nuts.


1 1/2 cup warm water
1 1/8 tsp. active yeast (1 1/2 pkg)
2 Tbs. brown sugar
1 1/8 tsp. salt
1 cup bread flour
3 cups regular flour

2 cups warm water
2 Tbs. baking soda

To taste coarse salt
2-4 Tbs. butter (melted)

Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt, and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.

While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbs. baking soda. Be certain to stir often.

After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. Dip pretzel into soda solution and place on greased baking sheet. Allow pretzel to rise again. Bake in a 450 degree oven for about 10 minutes or until golden. Brush with melted butter and enjoy!


After you brush with butter try sprinkling with coarse salt.
Or for Auntie Anne's famous cinnamon sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another bowl, make a mixture of cinnamon and sugar. dip the pretzel into the butter, coating both sides generously. then dip again into the cinnamon mixture.

2  cups graham cracker crumbs
1/2  cup finely chopped pecans
1/4  cup sugar
1/2  cup butter, melted
3  8-ounce packages cream cheese, softened
3/4  cup sugar
1  teaspoon vanilla
3   eggs
1  cup mashed bananas (about 2 medium)
1  8-ounce carton dairy sour cream
2  tablespoons white crème de cacao
2  tablespoons dark rum
1-1/2  cups flaked coconut, toasted

Preheat oven to 350 degree F. For crust, in a medium bowl combine graham crackers, pecans, and 1/4 cup sugar. Stir in melted butter. Press crumb mixture onto the bottom of a 13x9x2-inch baking pan. Set aside.

For filling, in a large mixing bowl beat cream cheese, 3/4 cup sugar, and vanilla with an electric mixture until combined. Add eggs all at once, beating on low speed just until combined. Stir in mashed bananas. Pour filling into crust-lined pan. Bake for 30 minutes or until center is set.

Meanwhile, in a small bowl stir together the sour cream, crème de cacao, and rum. Spoon sour cream mixture over filling, spreading evenly; bake for 5 minutes more. (Sour cream layer may crack slightly). Cool in pan on a wire rack. Cover and chill for 4 to 24 hours. To serve, sprinkle with toasted coconut. Makes 20 servings.


1 English-cut or chuck roast (about 3 or 4 lbs.)
1 15-oz bottle of catsup
A little less than 3/4 lb. of brown sugar
1 16-oz. can of beer (Different types of beer will result in a different flavor. Use a
lager if you just want the beer flavor and a dark beer to add a richer flavor)

Put all 4 ingredients into a large kettle, add enough water to cover the roast. Simmer on low until meat is very tender, about 3 hours. Keep adding water to cover the roast until it is tender. Take the roast out of the Bar-B-Que sauce (continue cooking the sauce) and either shred it, or slice it, while the sauce boils down to the right thickness. Then, put the sauce over the roast and serve.


For the biscuits:

2 cups all purpose flour
4 teaspoons baking powder
¼ teaspoon baking soda
pinch of salt
3 oz. cold butter, diced
8 oz buttermilk

       Combine and sift the dry ingredients. Gently knead in the butter.  Add the
buttermilk and knead on a floured board just enough to bring the dough together. It is vital that you knead gently and no more than is necessary or you will develop the gluten in the flour and make the biscuits tough. Good biscuits are as much a
function of technique as ingredients. Form a flat mass with the dough and cut out
biscuits with a biscuit cutter.  Don't make them too high or the outside could
become over browned by the time the inside is cooked.  Place them on parchment paper on a sheet tray and then into a preheated 400-degree oven.  Start the gravy immediately. It should be done close to the same time as the biscuits, which is when they are golden in color.

For the gravy:

½ pound ground breakfast sausage.
2 tablespoons butter
4 tablespoons all purpose flour
3 cups cold milk
Salt and pepper to taste

Sauté the sausage until it is cooked and has released as much of its fat as possible.
Remove the sausage with a slotted spoon and do NOT drain the grease. You'll need it to make the roux. (I said this was delicious, not health food). You should have about 2 tablespoons of rendered pork fat.  Add the butter and melt it.  Then add the flour a little at a time over medium heat, constantly whisking.  Cook for about 2-3 minutes. Now start adding the cold milk a little at a time, whisking incessantly. 

Toward the end of the milk add the sausage back in. When you reach the desired
consistency add salt and pepper to taste.  Cut the biscuits in half, pour the gravy
over them, and enjoy one of the most embracing and comforting taste sensations
known to man.  A few points here:  The perfect roux has equal amounts of fat and flour.  If for some reason your sausage renders noticeably less or more than two tablespoons of fat, adjust the amount of flour accordingly. If you end up making more roux, you will need more milk so have extra on hand.  Make sure the roux is cooked on no more than medium heat. We do not want to burn or brown the roux, just cook out the floury taste. Four things are necessary to assure a smooth, lump-free gravy: You must constantly whisk the roux and the gravy throughout the process.  You must add cold milk to the hot roux.  You must incorporate the milk a little at a time. And finally, keep the heat at no more than medium. You can adjust the consistency however you like, but a thick creamy gravy is the target viscosity.


Cheese Topping
1 8-ounce package cream cheese, softened
1/8 teaspoon salt
1 egg, unbeaten
1/3 cup sugar
8 ounces chocolate bits
Optional:  1/2 cup chopped pecans, toasted

Chocolate Cake
2 1/4 cups flour
1 2/3 cups sugar
1/3 cup cocoa
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups cold water
1/2 cup oil
1 1/2 teaspoons vinegar
1 teaspoon vanilla extract.

Preheat oven to 350.  For Cheese Topping: Blend first four ingredients.  Add chocolate bits and nuts (if desired).  Set aside.

For Cakes:  Sift flour, sugar, cocoa, soda, and salt into a bowl.  Make a hole in the center of sifted ingredients and put in water, oil, vinegar, and vanilla.  Mix well

Fill paper muffin liners to 2/3 full with cake batter.  Top, in center, with 1 Tablespoon cheese mixture.  Bake for about 30 minutes.  Before the filling sets, garnish the tops with a sliver of pecan to let people know there are nuts inside, in case all the filling sinks inside and you can't tell.


"You can't tell that a loaf of bread is done just because it looks brown and crusty, and gives out a hearty thump when you tap it. But you can be sure when your (instant) thermometer registers an interior temperature of 200° F."

(Chilean Fish Soup)

2 Tbsp olive oil
2 medium onions, thinly sliced
6-8 cloves garlic, finely chopped
6-8 plum tomatoes, seeded and chopped
1 Tbsp paprika
6 cups fish stock or water
6-8 small potatoes, halved
1 lb skinless fillets of haddock, cod, salmon, or other firm fish
1/2 lb sea scallops
8-12 medium shrimp, peeled and deveined
8-12 mussels or clams
8-12 oysters, shucked
Chopped parsley for garnish
Lemon wedges for garnish

Heat the oil in a large pot over moderate heat and sauté the onions until tender but not brown, about 5 minutes. Add the garlic, tomatoes, and paprika and sauté for about 5 minutes. Add the fish stock and bring to a boil. Add the potatoes. With the stock at a simmer, poach the fish until firm and opaque, about 5 minutes. Transfer to a serving bowl with a slotted spoon. Poach the scallops and shrimp for 3 minutes and transfer to the serving bowl. Poach the mussels or clams for 2 minutes and add to the serving bowl. Add the oysters to the serving bowl and pour the simmering broth and potatoes over the seafood. Serve immediately, garnished with chopped parsley and lemon wedges. Serves 4 to 6.


1 lb spinach
1 leek, white and green parts, split lengthwise, washed, chopped
4 Tbsp unsalted butter
1 lb. all-purpose potatoes, diced about 1/2"/1cm square
1 quart chicken or vegetable broth
1 head romaine (cos) lettuce
2 cups milk
Salt and freshly ground black pepper to taste
Chopped fresh flat-leaf parsley
Homemade croutons

Thoroughly wash the spinach and remove tough stems. In just the water clinging to the leaves, steam it in a covered saucepan for 5 minutes. Chop finely and set aside.

Melt the butter over medium heat and sauté the leek. Add the potatoes and cook, stirring, 5 minutes. Add the spinach, its remaining bit of cooking water and the broth. Bring to a boil and cook for 30 minutes. Add the milk and lettuce and simmer gently 10 minutes, stirring as needed to prevent scorching. Season to taste.

Make the croutons:

6 slices French baguette, each 1 thick
1/2 cup extra virgin olive oil
1/2 tsp. salt
2 cloves garlic, thoroughly crushed and mashed
3 sprigs fresh thyme, leaves stripped and crushed with the
garlic and salt
Freshly ground black pepper

Preheat the broiler/griller.

Cut each baguette slice into cubes about 1" square; retain crusts on the cubes. Let sit an hour to get stale.

Put the salt, garlic and thyme in a mortar; crush to a paste with the pestle. Beat in the oil.

Brush the bread cubes on all 6 sides with the oil mixture. Place under the broiler/griller and brown on all 6 sides but do not allow to burn. Set on wire rack to cool.

Turn the soup out into a tureen and top with freshly chopped flat-leaf parsley and the croutons. Serve hot. Serves 4-6.

Makes 1 cheesecake

4 tart, firm apples, peeled and cored
5 tablespoons butter
2 3/4 cups sugar (divided use)
1 1/2 teaspoons cinnamon
3 pounds cream cheese, softened
Molasses Cookie Crust (see recipe below)
3 eggs
1 1/2 teaspoons vanilla extract

Preheat the oven to 350 degrees. Slice the apples 1/2 inch thick. Melt the butter in a large copper or cast-iron skillet. Add 1 3/4 cups sugar, cinnamon and apples. Cook until apples are tender. Drain, saving the juice.

Beat the cream cheese in a mixer bowl fitted with a paddle attachment. Add the remaining 1 cup sugar and beat until creamy with absolutely no lumps. Scrape the sides of the bowl down several times while mixing. Set aside.

Cover the bottom of a 10-inch spring-form pan with aluminum foil and butter the whole pan generously. Put the molasses crust in a food processor or blender and grind until it is extremely fine. Line the buttered pan with the crumbled crust. Cover the crust with cooked apples.

Add eggs and vanilla extract to cream cheese mixture and blend well.

Transfer most of the cream cheese-sugar-egg mixture to a large bowl, leaving some in the bowl; don't scrape the mixer bowl down. Now scrape down the sides of the mixer bowl and add 1 cup of the reserved cooking juice from the apples and blend well. Now add this to the cream cheese-egg mixture, blending well. Doing this will ensure that your cheesecake has no lumps.

Pour cream cheese mixture over crust. Place pan on a flat, heavy cookie sheet and bake at 350 degrees for 20 minutes. Turn oven down low (about 150 degrees) and bake for another 40 minutes. Check cheesecake; if it puffs up and cracks, it means your oven is too hot. Turn it down until cheesecake goes back down. Bake for another 20 minutes, or as long as needed until the top of the cheesecake is dry. The cake will still wiggle when done. Remove from oven and let cool on counter before refrigerating.


2 and 1/2 cups all- purpose flour
2 cups sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
3 cups shredded carrots
1 cup applesauce
2 tsp. vanilla
2 eggs
1/2 cup raisins
1/2 cup chopped nuts

Combine flour and the rest of the dry ingredients in a large bowl. Add carrots, applesauce, vanilla, eggs, raisins and nuts and mix well. Pour batter into a greased and floured 13 x 9 inch baking dish and bake in a preheated 350 degree oven for 50 - 60 minutes or until cake is completely done in the middle. Allow to cool before frosting.

Coconut Frosting

1 8-oz. package cream cheese, softened
3 cups powdered sugar
1/2 cup butter
2 tsp. vanilla
2/3 cup flaked coconut

Combine cream cheese, powdered sugar, butter and vanilla and beat until smooth. Stir in coconut and spread over cooled cake.


5 lbs chicken (breasts, thighs, whole chicken)
1 or 2 large onions, quartered
2 stalks celery
water to cover

2 or 3 onions, diced
2 cloves garlic, minced
2 Tbsp oil (or a little more)
1 Tbsp cumin
2 large cans green Enchilada Sauce (or more)
1 lb shredded Jack cheese (optional)
3 1/2 dozen corn tortillas
1/4 cup flour

The night before, put the onions, celery and chicken (pull the skin off to eliminate some of the fat) in a large pot,  cover with water and bring to a boil. Reduce heat, cover the pot and simmer until the chicken is tender. Take the chicken out of the broth and let cool. When cool enough to handle, pull the meat off the bones (use whole chickens, chicken thighs or various other combinations), shred it and set aside (refrigerate if not using immediately.) DO NOT THROW OUT THE BROTH FROM COOKING THE CHICKEN. You will need it later in the recipe.  It makes a great broth for soup also and it freezes well.

Sauté the onion in the oil until it goes limp, then add the garlic and cook until tender. Add cumin, flour, shredded chicken and 2 or 3 cups of the reserved broth. Stir over low heat until mixture thickens. Taste for seasoning, salt, white pepper, additional cumin and adjust seasoning. Set aside.  Grease (or use cooking spray) two 9x13 pans or four 8” or 9” square pans. (Eat one and freeze 3. Thaw before baking.)

Bring the 2 cans of green Enchilada Sauce to a boil in a skillet. (If your skillet will
only hold one at a time, just use one and add the other one later.) Dip the tortillas in the simmering enchilada sauce until the soften (about 1 - 2 minutes). Put about 1/2 cup of enchilada sauce in each pan. Cover the bottom of each 9X13 pan with tortillas, overlapping slightly.  Put about 1/4 of the chicken mixture over the tortillas. Put on another layer of softened tortillas, another 1/4 of the chicken mixture and top with softened tortillas. Pour remainder of green enchilada sauce evenly over both casseroles.  Either cover with aluminum foil and refrigerate until the next day or cook immediately.

From refrigerator, put the covered casseroles in a cold oven and set temperature at 350 degrees.  Cook for about 1 1/2 hours or until hot and bubbly. Then cover with grated cheese and bake until cheese melts and just begins to brown.

If cooking immediately, cover with aluminum foil and put in a preheated 350 degree oven. Cook for 55 minutes or until hot and bubbly. Then cover with grated cheese and bake until cheese melts and just begins to brown.


1 can (49 1/2 oz.) Swanson(R) Chicken Broth
1 tsp. onion powder
1/2 tsp. dried basil leaves, crushed
1/4 tsp. garlic powder
1 pkg. (about 9 oz.) frozen mixed vegetables
1 cup uncooked medium egg noodles

Mix broth, onion powder, basil, garlic powder and vegetables in saucepan. Heat to a boil. Stir in noodles. Cook over medium heat 5 min. or until noodles are done. Serves 6.


2 medium  onions, cut lengthwise in half, then cut crosswise into very thin slices
  2       medium stalks  celery -- sliced (1 cup)
  4       cloves  garlic -- finely chopped
  2       tablespoons  paprika
 1/4     teaspoon  pepper
1 1/2   cups  cut-up cooked chicken or turkey
 1/2     cup  chicken broth
  1       cup  reduced-fat sour cream
           Hot cooked wide egg noodles -- if desired
           Chopped fresh parsley -- if desired

Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Cook onions, celery and garlic in skillet about 5 minutes, stirring frequently, until onions are tender. Stir in paprika and pepper. Cook 1 minute, stirring constantly.

Stir in chicken and broth. Heat to boiling; reduce heat to medium. Stir sour cream into liquid in skillet. Heat over medium heat just until heated through. Serve over noodles. Sprinkle with parsley.  Serves 4

This is traditionally served on a bed of raw onions sliced paper thin, serve it by itself, or on a bed of rice pilaf. 

2-3 lbs skinless, boneless chicken breasts
1 cups plain yogurt
1/4 cup lemon juice
1/4 cup vegetable oil
6 cloves garlic, coarsely chopped
A 2-inch piece of ginger, coarsely chopped
1 tsp cayenne pepper, or to taste
Salt and freshly ground pepper to taste

Cut each chicken breast crosswise into 3 pieces and place in a mixing bowl.  Combine the remaining ingredients in an electric blender or food processor and process until smooth.  Pour over the chicken and toss to coat thoroughly.  Let stand at room temperature for 1 to 2 hours.  Sauté the chicken pieces in small batches in a heavy skillet over high heat until golden brown on all sides, about 10 minutes, adding more marinade to the skillet to prevent sticking if necessary.
Serve immediately.  Serves 4 to 6.


6 (1-ounce) semisweet chocolate squares, chopped
2 (1-ounce) unsweetened chocolate squares, chopped
1/3 cup butter
3 large eggs
1 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
2 cups (12 ounces) semisweet chocolate morsels
2 cups coarsely chopped pecans
2 cups coarsely chopped walnuts

Combine first 3 ingredients in a heavy saucepan; cook, stirring often, over low heat until chocolate melts. Remove from heat; cool slightly.

Beat eggs and sugar at medium speed with an electric mixer until smooth; add chocolate mixture, beating well.

Combine flour, baking powder, and salt; add to chocolate mixture, stirring just until dry ingredients are moistened. Fold in chocolate morsels, pecans, and walnuts.

Drop batter by tablespoonfuls 2 inches apart onto lightly greased baking sheets.

Bake at 325F for 12 to 15 minutes or until done. Cool cookies on baking sheet
for 1 minute. Remove to wire racks; cool.  Yield: 3 1/2 dozen

1-1/2  cups all-purpose flour
1/4  teaspoon salt
6  tablespoons cold butter, cut up
2  tablespoons vegetable shortening
4  to 6 tablespoons ice water
1  cup light corn syrup
3  large eggs, lightly beaten
3/4  cup firmly packed light brown sugar
3  tablespoons butter, melted
2  tablespoons brandy
1  teaspoon vanilla extract
1-1/2  cups pecan halves
1/4  cup chocolate chips

Make pastry. Combine flour and salt in a medium bowl. Gradually add the butter and shortening, tossing gently until all the pieces are coated with flour. With a fork, cut in butter and shortening until mixture resembles coarse crumbs. Add the ice water, a tablespoon at a time, tossing vigorously until the pastry just begins to hold together. On a smooth surface, shape pastry into a ball; flatten into a thick
disk. Wrap tightly in plastic wrap and refrigerate 1 hour or overnight.

Make filling. Heat oven to 350 degree F. In a large bowl, whisk together corn syrup, eggs, brown sugar, butter, brandy, and vanilla until blended. Stir in pecans and chocolate chips.

On a lightly floured surface with a floured rolling pin, roll pastry into a 14-inch circle. Fit into a 9-inch deep-dish pie plate, letting pastry hang over edge. Trim pastry, leaving a 1-inch overhang. fold overhanging pastry under edge and flute.

Pour filling into prepared pie crust and bake until a small, thin knife inserted halfway between the center and edge comes out clean, about 50 to 55 minutes. Let cool completely on a wire rack and serve at room temperature. Makes 8 servings.

Servings: 4

1 cup freshly squeezed lime juice
1/4 packed cup mint leaves
1/3 cup sugar, or more to taste
16 ounces (2 cups) club soda
4 mint sprigs
4 lime wedges

Blend the lime juice and mint in a blender until the mint is finely chopped. Remove from the blender and stir in the sugar.

Add ice to a tall 12-ounce glass. Add one-quarter cup lime-mint mixture and one-half cup club soda to each glass. Stir to combine. Garnish with fresh mint and a lime wedge.


One box of Yellow cake mix
2 or 3 eggs (use the number recommended by the cake mix manufacturer)
1/2 cup coconut rum (or use water with 1 tsp of coconut flavoring)
1 tsp coconut flavoring
1/2 cup corn or canola oil
1 cup shredded coconut

Put all items except the coconut in your electric mixer. Beat until mixed on low setting. Stop the mixer and scrape down the sides. Then let the mixer run on medium high for 3 minutes. Turn to low and add the coconut. Mix just until combined.

Spray two 9-inch cake pans with baker's spray or butter and then flour them. Divide the cake mix in the two pans. Bake according to the 9-inch cake guidelines on the cake mix for time and temperature. Test with a toothpick for doneness. If cake sticks to the toothpick, give baking a few more minutes. Let the cakes cool in the pans. When they are cool you can make the frosting.

Lemon Whipped Cream Frosting

1 box instant lemon pudding
1 cup powdered sugar
4 cups whipping cream
Extra coconut for top of cake

Chill the bowl and the beaters you are using to make the frosting. They should be in your refrigerator at least 15 minutes before you start making the frosting. Take the bowl and beaters out of the refrigerator and put the lemon pudding and powdered sugar in the bowl. Stir these around to combine them. Hook up your beaters and add half of the cream. Start the mixer on low speed and gradually increase it just like you are whipping cream for dessert topping.

When it's just starting to thicken, add more cream in about one-half cup portions. Keep beating and adding cream until you have it all in there. The pudding will start to set and the whipping cream will start to firm up too and form peaks, so don't whip it too long or you'll end up with a buttery mass. Just when it seems to have enough firmness to hold onto the cake and spread with a spatula, you can turn off the mixer and start frosting your cake.

You can use this frosting between layers and on the top and sides. Frosting this cake is no science. There is plenty of frosting. In some places, because the frosting is so light, it might be as much as a half-inch thick or more. Believe me, no one will complain. The first time I made this cake, guests moaned when they put the first bite of frosting into their mouths. When you have the entire cake covered, you can put as much coconut as you want on the top and even the sides. I used about a cup and covered the top and put a ring around the bottom. It was plenty. It looked like a big snowball with yellow trim.

Store in your refrigerator until about 30 minutes before you want to serve it. Store leftovers in the refrigerator too because of the whipped cream. Serves 8-12.

Makes 15 (4-ounce) servings

2 cups crème fraiche (see note)
1 cup granulated sugar (divided use)
1 vanilla bean, split lengthwise, scraped
2 cups goat's milk yogurt (see note)
3 egg whites

In the bowl of an electric mixer fitted with a whip attachment, whip the crème fraiche on medium speed with 1/2 cup of the sugar and seeds inside vanilla bean, reserving pod for another use. Continue whipping until mixture thickens and resembles whipped cream. Add yogurt and whip on low speed until combined. Transfer to a mixing bowl. owl.

In a clean bowl, again using whip attachment, whip egg whites on medium speed until they start to foam. Slowly add remaining 1/2 cup of sugar. Whip until soft peaks form.

Add 1/3 of white mixture to yogurt mixture, folding gently until combined. Spoon into cheesecloth-lined, perforated 4-ounce molds. (Try 4-ounce aluminum cups perforated with a wooden skewer.) Place molds on a rack in the refrigerator with a pan below to drain. Let drain 3 to 4 hours or overnight.

To serve, invert molds on a plate and carefully peel away cheesecloth. Serve with ripe seasonal fruit.

Notes: Crème fraiche, a tangy, thickened cream, is available at specialty markets. Goat's milk yogurt is sold at Henry's markets.

The U.S. Department of Agriculture warns there is a risk of salmonella poisoning from consuming dishes made with raw eggs.


3 cups small curd cottage cheese
6 Tablespoons chopped pimento
3/4 cup diced green pepper
1 and 1/3 cup shredded carrots
1 and 1/3/3 cup shredded lettuce
1 cup crushed pineapple
6 to 8 crisp lettuce leaves
1 cup each carrot and celery sticks
9 strips of bacon cooked and crumbled up

Combine cottage cheese, pimento, green pepper, carrots, lettuce and pineapple. Toss with salad dressing (Recipe follows). Spoon on top of crisp lettuce leaves on salad plates. Arrange celery and carrot sticks around salad. Sprinkle with crumble bacon.

Salad Dressing

1/4 cup mayonnaise
2 teaspoons honey
1/4 teaspoon salt

Combine ingredients and mix well.


Pastry crust (purchased or your favorite recipe) for a 9-inch pie
3/4 cup fresh lemon juice
1/2 cup sugar
2 Tbsp heavy cream
3 eggs
2 egg yolks

Line a 9-inch tart pan with a removable bottom with the pastry dough and place in the freezer for 1 hour or overnight.  Bake the chilled or frozen pie shell in a preheated 375F oven until golden brown, about 25 minutes.  Cool on a wire rack and leave the oven on.  Whisk together the lemon juice and sugar, followed by the cream, eggs and egg yolks, until thoroughly combined.  Pour into a saucepan and cook over moderate heat, whisking constantly, until the filling thickens, about 5 minutes.  Do not boil.  Pour through a strainer into the pie shell and bake for 5 minutes.  Cool on a wire rack and serve at room temperature or slightly chilled.  Serves 6 to 8.

Servings: 8

Brined pork

1 1/2 pounds pork tenderloin
1/4 cup salt
1/2 cup sugar
1 quart lukewarm water

Trim the silverskin from the tenderloin. Place the pork in a glass baking dish. Dissolve the salt and sugar in the water and pour it over the pork.

Refrigerate the tenderloin overnight for fullest flavor, or let sit at room temperature for at least 1 hour.

Roasted shallot broth

3/4 pound shallots, peeled and thinly sliced (about 2 1/2 cups)
2 tablespoons olive oil
2 cups water

Heat the oven to 350 degrees. Toss the shallots with the olive oil. Scatter the shallots in a stainless steel, glass or ceramic baking dish (do not use aluminum, as this will discolor the shallots) that is large enough to accommodate the shallots in a thin layer. Roast until the shallots are a rich caramel color, about 40 minutes. Check during the end of the cooking time; do not let them burn.

Transfer to a saucepan and add the water. Simmer until the brown of the shallots colors the water, about 30 minutes. Taste the broth - you may need to add a small amount of salt.

Spice Powder And Assembly

1 large stalk rosemary (leaves stripped, woody parts discarded)
4 bay leaves, fresh or dried
1/2 tablespoon whole black peppercorns

Grind the rosemary leaves, bay leaves and peppercorns in a spice grinder (or a coffee grinder dedicated to spices) until they become a fine powder. Remove the pork from the brine and pat it dry with a clean towel. Rub the spice powder over the entire surface of the meat.

Grill the pork over a medium fire until it reaches about 145 to 150 degrees (for medium) on a meat thermometer, about 20 to 25 minutes.

Slice the meat on the diagonal one-fourth inch thick. Serve with the roasted shallots and broth spooned over the top.

Yield: 8 to 10 servings.

3 cups sifted all-purpose flour (sift before measuring)
2 cups granulated sugar
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
4 1/2 teaspoons baking powder
3 eggs
1 cup milk
1/2 teaspoon vanilla
1/2 teaspoon almond extract

Preheat oven to 350 degrees. Grease and flour a 10-by-14-by-2-inch baking pan.

In a large bowl, combine flour, sugar and salt. Using a pastry blender or 2 table knives, cut in butter until dough forms fine crumbs (as if for pie crust). Set aside 1/2 cup to use as topping. To the remaining crumb mixture, add baking powder, eggs, milk, vanilla and almond extract.

Beat with an electric mixer at medium speed for 10 minutes. Pour into prepared pan. Top with reserved 1/2 cup crumb mixture. Bake for 50 to 60 minutes or until a tester comes out clean.


You can make a filling using hamburger, onions, cheese, sliced olives, chili powder, salt, pepper and refried beans, to go with the sauce.

3/4 cup vegetable oil
1/2 cup all-purpose flour
4 tablespoons paprika
4 tablespoons chili powder
1/2 teaspoon powdered cumin
1/2 teaspoon powdered oregano
1/2 teaspoon salt
1 clove garlic, minced
6 cups chicken broth

In medium saucepan, cook oil, flour and seasonings over low heat. Gradually add chicken broth and simmer about 30 minutes or until thick.


2-1 pound duck breasts

1/3 cup pineapple juice
2 Tbsp. honey
1/4 cup soy sauce
Juice of 2 limes

Combine marinade ingredients together in a large plastic bag that you can seal. Place duck breasts in the marinade and refrigerate for several hours. While the duck is marinating you can assemble salsa ingredients.

Pineapple salsa:

1 large ripe fresh pineapple
1 fresh jalapeno pepper, seeded and chopped
Juice of 1 lime
1 tsp. lime zest
1 tsp. rice vinegar
2 tsp. dark brown sugar
1 Tbsp. fresh cilantro, chopped

Combine all ingredients and set aside for at least 1 hour to allow flavors to blend.

When duck has finished marinating, grill over medium-hot coals for 8 - 10 minutes per side. Depending on the thickness of the breasts, this should make the breasts well done. If you like duck medium-rare cook for 5 - 6 minutes per side. Slice and serve with pineapple salsa. You may also substitute chicken breast for the duck breast.


12 slices Italian bread, 1/2" thick
3/4 cup Picante Sauce
3/4 cup shredded Cheddar cheese OR Monterey Jack cheese
Grill or broil bread 1 min. or until golden.

Spread about 1 tbsp. picante sauce on grilled side of each slice and sprinkle with about 1 tbsp. cheese.

Grill or broil about 1 min. or until cheese is melted. Makes 12 appetizers.


1 - 4 3/4 ounce package vanilla pudding and pie filling mix
2 cups dairy eggnog
1 1/4 cups milk
1 Tbsp. light rum
1/8 tsp. ground nutmeg
Pastry for 1 crust, 9 inch pie, baked.
Whipped cream

Cook mix as directed on package for pie filling, except using 2 cups eggnog and 1 1/4 cups milk. Stir in rum and nutmeg; pour into crust. Cover surface with plastic wrap; chill several hours. Garnish with whipped cream and nutmeg. Makes 8 servings.

8 servings

For The Turtles
1 cup (packed) light brown sugar
1 cup granulated sugar
1 cup dark corn syrup
8 tablespoons (1 stick) unsalted butter
2 cups evaporated milk (divided use)
1 teaspoon pure vanilla extract
3 cups pecan halves
8 ounces semisweet chocolate

For The Soup
8 ounces bittersweet chocolate, chopped
1 1/2 cups half-and-half
12 coffee beans, crushed
1/2 cup light corn syrup
1/2 teaspoon pure vanilla extract
Milk, for thinning the sauce, as needed
8 small scoops butter pecan ice cream

Make the turtles: Combine the sugars, corn syrup, butter and 1 cup of the evaporated milk in a saucepan fitted with a candy thermometer and bring to a boil. Slowly add the remaining evaporated milk, stirring constantly, and cook until the mixture reaches 255 degrees. Ladle out 1/2 cup of the mixture and set it aside (you'll use this later as a caramel sauce.) Add the vanilla and pecans to the pot and mix well.

Spoon the mixture in dollops onto the cookie sheet, trying to get 5 pecans in each one. If you like, adjust the pecans so that they stick out like the legs and head of a turtle. Don't spread them out too much; the pecans should be touching each other or the turtles will be too big. Refrigerate until set.

Once the turtles are firm, melt the semisweet chocolate in a double-boiler. Set a wire rack over a piece of parchment paper or paper towels. Drop the turtles into the chocolate one by one and fish them out gently with a fork. Place them on the wire rack and let the excess chocolate drip off for a bit. Return the turtles to the cookie sheet to set until firm. Store at room temperature in an airtight container until ready to serve. (The recipe can be made up to this point and held for up to five days.)

Make the soup: Put the chopped chocolate in a mixing bowl. Put the half-and-half and coffee beans in a saucepan and bring to a boil over medium-high heat. Pour the mixture over the chocolate and whisk until the mixture is smooth. Add the corn syrup and vanilla and whisk together. Pour the mixture through a strainer into a serving pitcher, discarding coffee beans. If you're not serving immediately, chill until serving.

To serve, heat reserved 1/2 cup caramel sauce in the microwave, adding milk to thin it as needed. Heat pitcher of chocolate soup in microwave. Put a small scoop of butter pecan ice cream in each of 8 serving cups and drizzle with caramel sauce. At the table, pour hot chocolate soup over ice cream. Serve with turtles on the side.

Yield: 4 cups.

1/4 small onion, sliced
4 small ribs celery, sliced
2 eggs (see note)
2 ounces canned anchovies
1 teaspoon ground black pepper (medium grind)
2 cloves garlic, chopped
2 tablespoons prepared mustard
Several grains MSG, optional
2 1/4 cups vegetable oil
3 tablespoon water, if needed

Place onion, celery, eggs, anchovies, pepper, garlic, mustard and MSG in a blender. Pulse on high speed 1 to 2 minutes. Slowly add oil (drop by drop at first). Mix thoroughly. If too thick, add water. Refrigerate immediately.

Note: This recipe contains raw eggs. To avoid the small but real risk of salmonella, use pasteurized eggs in the shell, which are sold at most supermarkets, or 1/2 cup egg substitute.


1 can pineapple chunks (15 1/2 oz) undrained, heavy syrup
1 Tbsp. soy sauce
1 can diced tomatoes, drained (12 1/2 oz)
1/3 cup packed cilantro, chopped
1/4 cup almonds, slivered
3 Tbsp. oil
3 Tbsp. cider vinegar
4 cups shredded cabbage
2 cups chicken
1/2 cup sliced green onions, sliced
1/8 cup toasted sesame seeds

Drain pineapple, reserving 1/4 cup syrup. In small bowl, combine reserved syrup, oil, vinegar and soy sauce; stir briskly with fork. Toss cabbage with pineapple, tomatoes, chicken and cilantro in large bowl. Add dressing as desired; gently toss. Sprinkle with almonds and sesame seeds. Makes 4 servings.


1 cup rice
½ can El Pato Tomato sauce (spicy Mexican tomato sauce)
1 can chicken broth

Brown one cup rice in a little oil. Add 1/2 can of tomato sauce and 1 can chicken
broth Simmer covered on medium to low heat until done. This doubles, triples easily. We usually make either 2 or 3 cups rice depending on the number of


Raw oysters
2 eggs, beaten
2 cups cornmeal
1 teaspoon granulated sugar
2 teaspoons salt
1 teaspoon pepper
2 tablespoons flour

Drain oysters and soak in eggs. Mix cornmeal, sugar, salt, pepper and flour. Dip oysters in cornmeal mixture and fry in deep shortening until golden brown. Drain on paper towels.

Makes 24 large cookies or 2 crusts

1 cup brown sugar
1/4 teaspoon salt
1/4 cup molasses
2 teaspoons baking soda
12 tablespoons butter, softened
1 egg
1 teaspoon powdered ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 1/4 cups flour
Crystal sugar (if making cookies)

Preheat the oven to 350 degrees. In a mixing bowl fitted with a paddle attachment, combine brown sugar, salt, molasses and baking soda and blend. Add butter and beat until creamy, scraping the bowl a few times with a spatula. Add the egg, ginger, cinnamon and cloves and mix until the dough becomes soupy. Add the flour all at once and mix until just blended, making sure the ingredients at the bottom of the bowl are well-mixed. Put the dough into a stainless steel bowl and mix well by hand.

Divide the dough in half. Take half and flatten it in one big piece, about 1/2-inch thick, onto a cookie sheet lined with parchment paper. Repeat with the other half of the dough. Bake 25 minutes, until well-browned. Use in Caramelized Apple Cheesecake (see accompanying recipe, above).

If you want to make this recipe into cookies, roll out the dough on a wooden surface to about 1/3 inch thick and cut in 3-inch circles. Places cookies on cookie sheet, sprinkle with crystal sugar and bake for about 20 minutes, or until browned and still slightly soft.


3 lbs  lean ground beef
12 oz can evaporated milk
1 cup Each oatmeal and cracker crumbs
2 eggs
1/2 cup chopped onion
2 cloves garlic, minced
2 tsp chili powder, and salt and pepper

Mix all well, and make walnut sized meatballs.  Makes about 80. At this point, you may freeze them for later use. Or, put them in a single layer in a large baking pan. 

Make the following sauce:
2 cups ketchup
1 cup brown sugar
1/4 cup minced onion
2 Tb chili powder, good dash of cayenne if desired
liquid smoke if desired

Heat just to dissolve sugar.  Pour over meatballs and bake uncovered at 350 for 45 minutes.  If frozen, add 15 minutes to baking time


1/2 cup warm water
2 tsp. white bread (strong, high gluten) flour
1 Tbsp yeast

1 Tbsp extra virgin olive oil
1 tsp. sea salt
1 cup white bread (strong, high gluten) flour
1 cup whole wheat (graham) bread (strong, high gluten) flour
Additional whole wheat (graham) flour as needed, up to 1 more cup
15-20 large olives (type to taste), pits removed, cut into 2-3 pieces

Whisk the flour into the water with a fork then add the yeast. Let rest in a draft-free place until it foams (if it fails to do so after 10-15 minutes, toss it and go out and buy new yeast; you had a superannuated batch). Stir in the oil and salt. The EVOO is important here for flavor. Working about 1/3 cup at a time, stir in the white flour until the mixture is so stiff that you have to use your hands and knead it in. Start adding the whole wheat flour. The dough should not be sticky enough to stick to your hands or the kneading surface; neither should it be too dry. The exact amount of flour you need at this point depends on the weather the day you bake and on your geography. Knead until the dough is smooth and elastic, about 30 minutes. You can also put it in a heavy-duty electric mixer with a dough hook and knead it. Add the olives and knead at least 50 strokes to get them
thoroughly combined.

Preheat the oven to 400 F/300 C/gas 6.

Brush a large bowl with more EVOO. Pat the kneaded dough into a ball and put it in the bowl Turn so that the dough ball is oiled on all sides. Cover with plastic wrap (clingfilm) and place in a warm, draft-free place to rise until it is double in bulk, usually about 60-90 minutes.

If you are using the latest fast-acting yeast (or bread machine yeast) it is no longer necessary to punch the dough down and allow it a second rising.

Form the dough into a ball and slit the top with a very sharp knife to form an X. Brush the top with cold water. Place a large bowl of ice cubes in the oven to produce steam, which will give the crunchy crust so sought after in European bread.

If you have a baking stone, sprinkle it with very coarse cornmeal and heat it in the oven. Otherwise, sprinkle a flat cookie or baking sheet (biscuit tin) with cornmeal. Gently place the loaf on the metal tin and place in the oven. If you are using the stone, slide the loaf onto the stone. Bake the bread 30-45 minutes, or until it is golden brown and sounds hollow when tapped on the bottom. Place the loaf on a wire rack to cool.

To serve, put a generous handful of sweet basil leaves in the blender with 1/3 cup extra virgin olive oil and puree. Pour into dipping bowls into which to dip the bread. Makes 1 loaf.


1 lb flounder fillets
2 tbsp low-fat mayonnaise
5 tbsp fine dried bread crumbs
1 tsp parsley flakes
1/2 tsp paprika

Cut fillets into serving sized pieces and coat both sides with mayonnaise. Combine bread crumbs, parsley and paprika in a shallow dish. Press fish into crumb mixture to coat both sides. Place on baking sheet and bake at 450 degrees for 12 minutes or until fish flakes easily.

(Chilean Avocado Dip)

1-2 large, ripe avocados, peeled, seeded, and coarsely chopped
Juice of 1 lemon, or to taste
2 Tbsp extra-virgin olive oil, or to taste
Salt and freshly ground pepper to taste

Combine all ingredients in a non-reactive bowl and mash with a fork to combine and make a lumpy mixture.  Serve with crackers, chips, or toasted pita bread for dipping.  Serves 4 to 6.


2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
3 eggs
1 3/4 cups sugar
1 cup vegetable oil
2 cups fresh peaches - sliced (canned will work if drained)
1/2 cup chopped pecans (optional)

Reserve 1/2 cup flour to dredge peaches. Combine 1 1/2 cups flour, soda, salt, and cinnamon; mix well and set aside. Combine eggs, sugar, and oil, beat until smooth. Add flour mixture. Beat at low speed until blended-batter will be thick. Dredge peaches and nuts in 1/2 cup flour and gently fold into batter. Spoon batter into a greased and floured 13x9 inch pan.

Bake at 375 for 45-50 minutes until cake tester comes out clean. Cool completely. Drizzle with confectioner's sugar glaze or serve with a dollop of whipped cream

2  tablespoons butter
1  cup finely chopped onions
1  tablespoon finely chopped garlic
1  teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme
1  16-ounce package frozen peas
1/4  teaspoon freshly ground pepper
  Pinch nutmeg
1  cup chicken broth
2-1/2  cups  chopped romaine lettuce

Melt butter in a small Dutch oven over medium heat. Stir in onions, garlic, and thyme. Cook until onions soften and begin to color slightly, 5 to 8 minutes. Stir in peas, pepper, and nutmeg, gently breaking up peas with a wooden spoon. Add broth and bring to a boil. Simmer peas until heated through, 5 to 8 minutes. Add lettuce and cook until lettuce is wilted, 2 minutes more. Transfer to serving bowl. Makes 4 cups (eight 1/2-cup servings).

Charlie Gitto's on the Hill
Yield: 4 servings (about 10 cups).

1/4 cup extra-virgin olive oil
1/2 cup finely diced yellow onion
1 cup finely diced prosciutto (about 6 ounces)
1/2 cup chopped fresh parsley
1/4 cup cognac or brandy
1 cup tomato sauce
3 cups heavy cream
1/4 teaspoon salt or to taste
1/8 teaspoon ground black pepper or to taste
1 pound penne, cooked according to package directions and drained
1/2 cup freshly grated Parmigiano cheese, for garnish

Heat oil in a large sauté pan or Dutch oven; add onion, prosciutto and parsley. Cook until onion is translucent, about 2 minutes.

Remove the pan from the heat; add cognac, scraping the bottom of the pan with a wooden spoon to loosen any brown bits. Return the pan to the heat.

Add tomato sauce and cream, stirring until well incorporated; cook to reduce slightly. Add salt and pepper. Add cooked penne; simmer, tossing, until pasta is hot and thoroughly coated. Pour onto a platter and serve immediately, garnished with Parmigiano.


2 8-oz.pkgs. cream cheese, at room temperature
32 oz. of whipped topping (Cool Whip) at room temperature
2 pkgs. instant vanilla pudding, dry
1 can of crushed pineapple, 15 oz, drained
3 graham cracker crusts, or 2 graham cracker crusts and 1 baked 9 x 12 yellow

Mix the cream cheese and whipped topping together, with an electric mixer, until it is smooth. Then add the dry pudding and mix thoroughly. Add about half of the drained pineapple to the cheese filling and mix well. Divide filling between the 3 pie crusts and sprinkle the reserved pineapple on top of the pies for decoration. If you are making 2 pies and the cake, then, frost the cake with the filling first, and then, fill the pie crusts. You can decorate the pies and cake with maraschino cherries.

(Chilean Bean Stew)

4 cups canned white beans such as cannellini or navy beans, rinsed and drained
2 cups peeled and diced pumpkin or other winter squash
1-2 jalapeno peppers, seeded and finely chopped
3 Tbsp olive oil
1 onion, chopped
1 Tbsp paprika
4-6 plum tomatoes, seeded and chopped
2 ears fresh corn, cut into 2-inch pieces
Salt and freshly ground pepper to taste
Chopped fresh basil for garnish

Combine the beans, pumpkin, jalapenos, and enough water to cover in a pot and bring to a boil over high heat.  Reduce the heat and simmer covered for 20 minutes.  Meanwhile, heat the oil in a skillet over moderate heat and sauté the onion and paprika until the onions are tender, about 5 minutes.  Add the onion mixture to the beans along with the tomatoes, corn, salt, and pepper.  Simmer for 15 minutes and serve garnished with chopped basil.  Serves 6 to 8.


1 sm. pork tenderloin, sliced in 1/2 inch slices
1 egg, slightly beaten
1 tbsp. water
3/4 to 1 c. crushed Ritz crackers
1/8 tbsp. pepper
Salt to taste
5 tbsp. butter
1 (10 oz.) can cream of mushroom soup
1 c. sour cream
1/4 c. dry sherry or dry vermouth
1/4 oz. can sliced mushrooms
2 tbsp. finely chopped parsley
8 oz. medium noodles or fettuccini

Preheat oven to 325 degrees.
Slightly flatten pork tenderloin with mallet and set aside. Combine egg and water. Dip each slice of pork in egg mixture and then in the Ritz cracker crumbs. Melt butter in pan or skillet. Brown pork until golden brown. Drain slices and place in bottom of 2 quart baking dish.

Combine all ingredients except noodles or parsley and pour this over the pork. Bake covered for 1 hour. Serve pork in the cream sauce over noodles or fettuccini. Sprinkle with parsley.

1/2  cup butter, softened
6  to 8 large Yukon gold potatoes (about 2-1/4 lbs.), peeled
1  teaspoon salt
1  teaspoon freshly ground pepper

Heat oven to 400 degree F. Butter the bottom and sides of a 10-inch nonstick ovenproof skillet. Set aside.

Trim potatoes so they are all about the same size. Carefully cut each potato into very thin slices no thicker than a quarter. Arrange slices in one layer or concentric rings in prepared pan. Season with salt and pepper and dot with butter. Continue making several layers with remaining potatoes, salt, pepper, and all but 3 tablespoons butter. Cut out a round of aluminum foil to fit evenly over potatoes. Spread remaining butter on one side of foil, then place foil, butter side down on top of potatoes. Bake 1 hour. Remove foil and continue baking until
top is golden brown and the potato cake has somewhat thinned out, 30 minutes to 1 hour more. Place a round serving dish on top of the pan and quickly invert potatoes onto serving dish. Cut into wedges. Serve warm or at room temperature. Makes 8 servings.


2  10-ounce packages frozen red raspberries in syrup, thawed
1/2  cup all-purpose flour
1  tablespoon unsweetened cocoa powder
1  teaspoon baking powder
2  tablespoons butter, softened
1/2  cup packed brown sugar
1  teaspoon vanilla
1/4  cup milk
1/3  cup packed brown sugar
2  tablespoons unsweetened cocoa powder
   Sweetened Whipped Cream (see recipe below) or vanilla ice cream (optional)

Preheat oven to 350 degree F. Drain thawed berries, reserving 3/4 cup syrup. Set aside.

In a bowl combine flour, 1 tablespoon cocoa powder, and baking powder; set aside. In a medium mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add 1/2 cup brown sugar and the vanilla; beat until well combined. Alternately add flour mixture and milk, beating until smooth after each addition.

Spread batter in a greased 2-quart square baking dish. Spoon drained raspberries over batter. Pour raspberry syrup atop. Combine remaining 1/3 cup brown sugar and 2 tablespoons cocoa powder; sprinkle evenly over batter.

Bake about 40 minutes or until wooden toothpick, inserted about 1/2 inch into cake portion, comes out clean. Cool about 1 hour on a wire rack. Serve warm with sweetened whipped cream or ice cream. Makes 6 servings.

Sweetened Whipped Cream: In a small chilled mixing bowl combine 2/3 cup
whipping cream and 2 tablespoons sugar; and 1 teaspoon vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Do not over-beat, unless you want butter instead of cream.


Handful of fresh lemon balm leaves, stems removed
1/4 cup or so of fresh sage leaves
1/4 cup (1/2 stick) butter, softened
Salt and pepper, to taste
1 large roasting chicken
1 teaspoon garlic powder
2 tablespoons olive oil

Preheat oven to 400F. Trim herb leaves from stems; wash and pat dry. Set sprigs aside. Chop two-thirds of the leaves, and combine with the butter, salt, and pepper. Rinse chicken and pat dry. Loosen the skin in several places and insert the herb butter underneath. Rub chicken with salt, pepper, and garlic powder. Insert the remaining herb sprigs into the cavity of the chicken. Place breast-side-down in a roasting pan. Bake 30 minutes, then turn chicken over. Bake about 20 minutes longer. Makes 4 to 6 servings


1 lb. lean ground beef
1/2 cup dry bread crumbs
1 egg
1/4 tsp. garlic powder
1/2 tsp. beef bouillon
1/2 cup water
1/2 cup chopped bacon
2 large onions, chopped
1 tbsp. parsley
1 tbsp. brown mustard
1/2 tsp. marjoram
1 dill pickle cut in 8 lengthwise wedges
2 cups water mixed with
  2 tsp. beef bouillon and
  2 tbsp. catsup
1 lg. carrot
1 lg. onion, quartered
1 lg. stalk celery
1/4 cup sour cream

Place bacon in a frying pan and cook on low until some bacon fat begins to appear. Add onion and continue cooking until very soft and tender, being careful not to brown. Mix in dried parsley and set aside.  Preheat oven to 350 degrees. 

Mix first 6 ingredients in a bowl.  On a sheet of waxed paper or aluminum foil, pat mixture into about a 10 x 14 inch rectangle.  Spread mustard in a thin layer over the rectangle.  Sprinkle with marjoram.  Spread onion-bacon mixture over the rectangle, being careful to leave 1/2 inch uncovered to facilitate closure.  Place the pickle strips horizontally across the rectangle.  Roll the meat like a jelly roll using the waxed paper or foil to help it roll smoothly.  Seal the ends and joining by pinching and patting, so that no fill shows.  Use the paper of foil again to help you roll the meatloaf into a greased 13x9x2 inch baking dish.  Pour the broth
mixture over and add the coarsely diced vegetables.  Cover with foil and bake 50 to 60 minutes, adding water if needed.  Remove the foil in the last 10 minutes to allow the meat to brown. 

Remove the loaf to a serving platter and place the broth and vegetables into
a food processor or blender.  Cover and blend until pureed, add sour cream and mix just until blended.  Serve as a gravy.     Makes 6 servings.

(German Pot Roast) Serves 12

6 pounds Beef Top Round Roast

1 cup Cider Vinegar
1 quart Beer (I like Heinekin or St Pauli Girl)
1 each large onion -- sliced
1 large carrots, coarsely chopped
2 stalks celery, coarsely chopped
2 each Bay Leaves
4 each Cloves, Whole
1/2 teaspoon Thyme
1/4 teaspoon Ginger
1 teaspoon salt
1 teaspoon pepper
1/2 tablespoon Garlic -- minced
1/2 cup Olive Oil
1/4 cup Sugar

Sauce from beef
1 Cup Beef Stock

1/2 cup Red Wine
1/4 cup Sour Cream Roux if needed

Mix Vinegar, Beer and Seasonings, bring to a boil. Pour over Beef and Marinate 2-3 days in refrigerator. Turn twice each day. 3 or 4 days is even better.

Remove meat from marinade and pat meat dry. Brown Meat in Olive oil on all sides. Sprinkle a little sugar over beef and brown. The browning does not seal in juices as many think - what browning does is develop more complex flavors - so brown it well and don't skip this step.

Pour marinade into large pot and add the browned beef. Add beef stock to just barely cover meat about 2/3 or more. SIMMER 3 - 4 hours, covered, until meat is 160 to 180 °F internal temperature.

When done, remove meat; Strain liquid, pressing vegetables to get all the juices. Add Red Wine to cooking liquid and reduce till flavor is correct. Add Sour Cream and mix in; thicken with roux if needed.

For a stronger and more intense flavor:
You may leave out the ginger and use crushed ginger snap cookies instead of roux to thicken the gravy. Or do both.

** You can also press cloves into the meat before marinating, 20 to 30 cloves. Be sure to remove them before cooking.

1860's Hardshell Cafe
Yield: 2 servings.

6 ounces penne or other pasta (about 3 cups cooked)
1/4 cup ( 1/2 stick) butter
1 to 2 tablespoons minced fresh garlic
1 teaspoon salt
3/4 teaspoon ground pepper
1/2 cup dry sherry
2 cups fresh broccoli florets
1 1/2 cups heavy (40 percent) cream
6 ounces crab meat, surimi (artificial crab), cooked small shrimp or a combination
About 3/4 cup grated Parmesan or Asiago cheese
Chopped fresh parsley, optional

Cook pasta according to package directions. Drain and set aside.

In a large skillet, melt butter over medium heat. Add garlic, salt and pepper; sauté until garlic softens. Do not let garlic brown. Add sherry; cook 2 to 3 minutes. Add broccoli and cream; bring to a boil, stirring often, then cook about 2 minutes.

Add cooked pasta and seafood to the skillet. Stirring often, bring the mixture back to a boil, to heat the pasta and seafood through. Turn off the heat and add cheese; toss well until thick and creamy. Sprinkle each serving with chopped fresh parsley.


1/2 pound macaroni, cooked al dente
3/4 pound cooked, cleaned medium shrimp
1 cup chopped cauliflower
1 cup sliced celery
1/4 cup chopped fresh parsley
1/2 cup French dressing
1/4 cup mayonnaise
1 tablespoon lemon juice
1 tsp. grated onion
1/2 tsp. celery seeds
1/4 tsp. pepper

Cook macaroni according to directions, drain. Combine macaroni and other ingredients; toss gently to mix. Cover and refrigerate at least 8 hrs. Serve cold.


Bring a small pan of water to the boil, then reduce heat to medium-high. Salt the water. With a push-pin, poke a hole in the bottom of an egg. Lower it gently into the boiling water, and cook for 6 minutes. Make some toast, and cut it into 1/2
Inch strips, for dipping into the egg yolk. (These are called “little soldiers.” Do not ask why, because I’d have to admit there is something I do not know.)
When the six minutes are over, run the egg under cold water just long enough to make it easy to handle. Place it into an egg cup (If you don’t have one, use a small jar that will hold the egg upright, so that it protrudes from the jar by about
half. Crack with your table knife, remove the “lid” and eat with a spoon.


1/4 cup green onions, chopped
1/4 cup olive oil
8 cups fresh baby spinach
1 cup frozen corn
1 15-oz. can black beans, drained
1 tsp. ground cumin
1 Tbsp. fresh lime juice
1/2 tsp. salt
6 oz. Monterey Jack cheese, shredded
Egg roll wrappers
Vegetable oil

Sauté onions in olive oil until tender. Add next 6 ingredients and cook until spinach wilts. Remove from heat and stir in cheese. Place 1/4 cup of mixture on each egg roll wrapper, fold in sides and dampen edges with a small amount of water so they stick together. Put enough oil in a saucepan to cover egg rolls and heat to a high temperature (If the oil starts smoking it is too hot). Cook rolls until golden brown and allow to drain on paper towels. Serve with salsa or ranch dressing, or combine equal amounts of salsa and ranch dressing for a different taste.


2 Tbsp sodium free beef bouillon
2 tsp red wine vinegar
1 tsp molasses
1/8 tsp ground ginger
dash black pepper
dash garlic powder
¾ cup water

In small sauce pan, combine and boil gently uncovered about 5 minutes or until
mixture is reduced to ½ cup. Store in refrigerator. Stir before using.
Source: Better Homes And Gardens Low Sodium Cookbook

(The secret of this sauce is the long cooking time.)

3 tbsp butter
1 pork chop
1 large onion
1 can tomato paste
1 can tomatoes (Italian style)
1 can mushrooms
1 tsp. oregano
1 tsp. sweet basil
1 clove garlic
1 tsp. sugar
black pepper
salt to taste
1 lb. spaghetti
1 lb. ground beef

Cut up pork chop in small pieces. Place in saucepan with butter and allow to brown. Cut up large onion and let it brown very slowly, almost to consuming point. Add tomato paste and simmer stirring continuously until grease becomes very red in color.  Add tomatoes, mushrooms, garlic, oregano, sweet basil and sugar. When sauce comes to a boil gradually add boiling water in the amount equivalent to a can of tomatoes. The sauce will not lose its boil.  Lower flame and allow to simmer gently for about two hours, keeping pot partially covered. Stir sauce occasionally.

When sauce is almost done add salt to taste and remove garlic.  Brown ground
beef and add to sauce. Serve over cooked noodles.


2 tbsp oil
50g Tanau salted fish fillet, shredded
1 tbsp shredded ginger
500g bean sprouts
1 red chili, shredded
1/2 green capsicum, shredded
1 stalk spring onion, cut into 3 cm length

1/2 tsp sugar
dash of pepper & chicken stock granules
1/2 tbsp Shaoxing wine

Heat up oil, add in salted fish & deep-fry until crispy, put onto plates. Add the remaining ingredients, seasoning & stir-fry at high heat for about 1 minute until well-mixed. Add in shaoxing wine, mix well & dish up. Sprinkle fried salted fish
on top & serve.


4 ounces fresh spinach (about 4 cups tightly packed, to yield about
1/2 cup tightly packed when cooked)
1 pound mature sugar-snap pea pods, enough to yield 1 1/2 cups of shucked
peas (see note)
1 medium Spanish onion (about 1 cup chopped)
2 tablespoons unsalted butter
1 small clove garlic split in half (optional)
4 cups cream, preferably organic heavy cream
1 cup cream or milk to adjust thickness (or less, as needed)
Salt and pepper to taste
Pinch of sugar, up to 1/4 teaspoon
Lemon-Herb Compound Butter (recipe follows)

Alternative garnish: crème fraiche, minced fresh chives, tarragon or mint

Bring a large pot of salted water to a boil and blanch spinach for 15 seconds, remove spinach, and set aside to drain. Return water to a boil and add the whole pea pods, wait till water returns to a boil and cook for 1/2 minute longer. Drain pea pods and then shock them in cold water. Shuck peas from the pods, discarding the string and stem. Reserve all the shucked peas; chop pods and reserve 1 cup loosely packed pods (any remaining pods may be saved for another use, for example in a tossed salad).

In a heavy-bottomed saucepan sweat onion and butter till onion becomes translucent. Then add the garlic (if using), cream and the chopped pods. Simmer slowly for 20 minutes. Puree this soup in two batches, spooning all the pea shells into the first batch through the blender. Start blender at lowest speed and use caution as the soup is hot! Pass this first batch of the mixture through a medium sieve.

Put remaining hot cream-soup mixture in the blender with the blanched spinach and the reserved peas. Puree till smooth. Pass through a sieve and combine both batches. Use a little more cream or milk if desired to adjust thickness of soup. Season to taste with salt, pepper and a pinch of sugar. Reheat and serve with Lemon-Herb Compound Butter (recipe follows) or a dollop of crème fraiche topped with minced fresh chives, tarragon and-or mint. Makes 4 to 6 servings.

Note: You may substitute frozen peas, increasing amount to 2 cups, as you will not have pods to help thicken the soup.

Lemon-Herb Compound Butter Garnish

1 stick (1/2 pound) unsalted butter at room temperature
2 teaspoons lemon juice
Zest of 1 lemon
1 teaspoon finely grated shallot
1/4 (slightly heaping) teaspoon sea salt
2 tablespoons chopped fresh chives
2 teaspoons chopped fresh tarragon
5 leaves fresh mint, julienned
Optional: 1/3 cup fresh peas, blanched

Soften butter and whip lemon juice, zest, shallot and salt into it. Fold in the herbs and optional peas and mix just to combine. Daub seasoned butter on to a square of waxed paper and roll it up to make a 1 1/2-inch-diameter tube; chill.

When chilled cut the roll into 1/4-inch-thick slices and float a slice in the center of each bowl of soup. Serve soup while butter is still slowly melting.


  1  cup  water
  2  cups  sugar
1/4 cup  margarine
  4  cups  powdered milk -- instant
  1  tablespoon  vanilla

In a large saucepan, bring water to a boil and remove from heat.  Add sugar and
margarine, then stir until dissolved. Pour hot mixture into blender.  Add milk and
vanilla, then blend until smooth.  Makes 1 quart. Stores well in refrigerator for up to 2 months.

(or chicken)
Yield: 6 servings (about 9 cups).

1 pound ground turkey (see note)
1 onion, diced
1/2 bunch celery (5 or 6 ribs), finely diced
2 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon ground cumin
1 1/2 teaspoons salt
1 teaspoon ground pepper
1 (14- to 16-ounce) can navy beans, drained
1 (4.5-ounce) can diced green chilies
4 cups chicken stock
6 tablespoons all-purpose flour
3/4 cup water

Brown turkey in a large stockpot. Add onion, celery and garlic; sauté over medium-high heat until onions are translucent and celery starts to soften. Add chili powder, cumin, salt and pepper; stir well. Stir in beans and chilies. Stir in stock; bring to a simmer.

Mix together flour and water. Stir in as much of the flour-water mixture as needed to bring the chili to the desired consistency.

Note: To substitute chicken, simmer 2 skinless, boneless breast halves in water until cooked through. Let cool, dice and set aside. Sauté onions, celery and garlic until onion is translucent, then add chicken and proceed as directed.


2 eggs
1/2 cup milk
1/2 cup freshly grated Parmesan cheese (such as Grano)
1 cup all-purpose flour, divided
12 thin slices good-quality veal scaloppini (veal scallops pounded flat with meat
mallet, and seasoned with salt and pepper)
6 to 8 Tbsp. olive oil

Lemon Butter Sauce (recipe follows)

Mix eggs and milk in a bowl. Mix cheese and half the flour in a flat pan. Place remaining flour in another small, flat pan. Dust each piece of veal first in plain flour, then in milk-egg wash, then in cheese mixture. Coat each piece evenly on both sides. Heat oil in skillet and add veal without overlapping pieces. Brown evenly. Place on platter and drizzle with Lemon Butter Sauce.

Lemon Butter Sauce

2 oz. dry white wine
1 Tbsp. fresh lemon juice
4 oz. cold unsalted butter
1(14-ounce) can artichoke hearts, drained and cut in half

Combine wine and lemon juice in small skillet. Cook over medium to low heat until liquid is reduced by half. Whisk in butter, a little at a time, until sauce thickens to medium consistency. Add artichoke hearts

2-1/2  cups sifted cake flour
1-1/2  teaspoons baking powder
1/2  teaspoon baking soda
1/4  teaspoon salt
1  cup buttermilk, at room temperature
1  teaspoon vanilla extract
3/4  cup unsalted butter, at room temperature
1-1/2  cups sugar
3  large eggs, at room temperature, lightly beaten
1  cup pure maple syrup
1/2  cup egg whites (about 4 large), at room temperature
2  tablespoons sugar
   Walnuts for garnish (optional)

Position oven rack to lowest third of oven. Heat oven to 350 degree F. Line bottoms of two 8-inch round cake pans with parchment paper. Grease and flour parchment and sides of pans, Set aside.2. Sift the flour, baking powder, baking soda, and salt in a medium bowl and set aside.

Combine buttermilk and vanilla in a cup. In a mixer bowl on medium speed cream the butter until satiny. Add sugar in a steady stream, then scrape down the sides of the bowl. Continue beating until light and fluffy, 4 to 5 minutes. Slowly add eggs and beat until mixture appears fluffy, white and increased in volume, 3 to 4 minutes. Stop mixing and scrape sides of the bowl.

By hand, stir 1/4 of flour mixture into creamed mixture. Then blend in 1/3 of milk mixture. Repeat, alternating dry and liquid ingredients, ending with the flour and mixing until smooth. Spoon batter equally into each pan. Spread the batter, working from the center outward, creating a slightly raised ridge along the outside rim so the baked cakes will end up being level. Bake 30 to 35 minutes, or until the sides begin to pull away from the pans. Cool on wire racks 10 minutes. Invert cakes onto wire racks and carefully remove pans and parchment. Invert the layers right side up and cool completely.

Make maple meringue: In a heavy-bottomed saucepan over medium heat, bring maple syrup to a boil. As syrup boils, whisk egg whites in a mixer bowl on low speed until small bubbles appear, about 30 seconds. Increase speed to medium, add the sugar and beat until stiff peaks form, 2 minutes. With the mixer still on, slowly pour hot syrup in a steady stream directly down the side of the bowl. Whip 2 minutes, then reduce speed to low and continue whipping as meringue cools to room temperature and thickens, 5 to 7 minutes.

To assemble, split each cake layer in half. Place one layer on a cake plate and spread with maple meringue about 1/4 inch thick. Top with another cake layer, gently pressing it to level the cake. Spread with more meringue. Repeat with the third layer, leveling it, then spreading with meringue. Top with the last layer, again pressing it carefully to level. Ice the top and sides of the cake with remaining meringue, and decorate with walnuts, if desired. 8 to 10 servings.

Makes 6 small loaves, eight 3/4 inch thick slices each

2 packages active dry yeast
1/4 cup warm water (105 to 115 degrees F)
1 cup skim milk
4 teaspoons granulated sugar
1 tablespoon salt
2 tablespoons vegetable oil
2 large eggs
4 1/2 to 5 cups all-purpose flour
1/2 cup walnuts, chopped very fine

Dissolve yeast in the warm water in a large bowl.

Heat milk, sugar and salt until warm (105 to 115). Stir into yeast mixture with oil and eggs.

With electric mixer on medium speed, beat in 2 cups flour and the nuts until well blended. Gradually beat in enough remaining flour to make a soft dough.

Turn out on lightly floured surface; knead 10 to 15 minutes until smooth and elastic.

Place in greased bowl; turn to grease top. Cover and let stand 30 minutes. Turn dough out onto floured board and cut into 6 pieces. With floured hands shape each piece into a smooth round loaf. Place seam side down on a greased baking sheet.

Cover; let rise in warm, draft-free place 45 to 60 minutes until doubled.
Meanwhile heat oven to 375. Bake 25 to 30 minutes until golden brown and loaves sound hollow when tapped.


  10       ounces  spinach -- torn into bite-size pieces (8 cups)
   6        slices  bacon
   1        cup  cubed fully cooked smoked ham
   2        medium  zucchini -- cut into julienne strips
  1/3      cup  chopped green onions (4 medium)
             Hot Dressing -- (recipe follows)
                        Hot Dressing
  1/2      cup  water
  1/4      cup  cider vinegar
   1        tablespoon  sugar
   1        tablespoon  all-purpose flour
   1        teaspoon  Dijon mustard
  1/2      teaspoon  celery seed

Place spinach in large serving bowl. Cook bacon in 10-inch skillet over medium-high heat about 5 minutes or until crisp; drain and crumble. Drain fat from skillet. Cook ham, zucchini and green onions in same skillet about 2 minutes, stirring occasionally, until onions are crisp-tender. Add bacon and ham mixture to spinach; toss. Prepare Hot Dressing in same skillet. Pour dressing over spinach mixture; toss. Serve warm.  Yield: 6 servings.

Hot Dressing: Heat water and vinegar in skillet until hot. Stir in remaining ingredients. Cook about 1 minute, stirring constantly, until slightly thickened.


1/4 cup butter
1/3 cup chopped onion
1 cup long grain wild rice
2 cups chicken broth
1/2 tsp. salt
1/2 cup chopped cashews

Melt butter in a saucepan and cook onion until tender, Add rice and stir. Cover with chicken broth and sprinkle with salt. Cover and simmer for 30 - 40 minutes or until all liquid is absorbed. Some rice takes longer than others so check rice frequently towards the end of cooking time. Sprinkle with cashews just before serving.








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