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).



3/4 cup dry breadcrumbs
Coarse salt and freshly ground pepper
1 1/2 cups sliced almonds, broken into pieces
2 large eggs
2 teaspoons water
2 whole boneless skinless chicken breasts
2 tablespoons unsalted butter
2 tablespoons canola oil

Preheat oven to 400º. Place bread crumbs in a medium bowl, and season with salt and pepper. Place almonds in a separate bowl, and set aside. Place eggs in a small bowl with 2 teaspoons water, and beat lightly. Dip chicken in egg mixture, wiping away excess with your fingers, and dip in bread-crumb mixture. Dredge until lightly coated. Dip in egg again, and then coat thoroughly with almonds.

Heat butter and oil in a 12-inch ovenproof skillet over medium heat. Sauté chicken until nicely browned, about 3 minutes, and turn over. Cook 1 minute more; then transfer pan to oven, and bake until chicken is cooked through, about 10 minutes. Serves 4


4 pounds chicken thighs
1 teaspoon ground ginger
1 teaspoon paprika
1 tablespoon onion powder
2 tablespoons garlic salt
3 tablespoons cider vinegar
1 cup ketchup
1/4 cup soy sauce
1 can crushed pineapple with juice -- (20 ounce)
1/4 cup packed brown sugar

Preheat oven to 400 degrees F (200 degrees C).

Arrange chicken pieces in a single layer in a well-greased 9x13 inch baking dish. In a small bowl mix together the ginger, paprika, onion powder and garlic salt. Add the vinegar and mix well. Divide this mixture. Brush 1/2 over the chicken pieces and bake in the preheated oven for 15 minutes.

Turn the chicken pieces, baste with the remaining 1/2 of the vinegar mixture and bake for 15 minutes longer. Meanwhile, in a medium bowl combine the ketchup, soy sauce, pineapple and brown sugar. When chicken baking time is up, spoon the pineapple/soy mixture over the chicken.

Bake for another 30 minutes. Serve while still hot.


1 cup finely crushed graham crackers
1/4 cup butter melted
1/2 cup sugar
1/2 12-oz. container frozen orange juice concentrate thawed
1 14-oz. can sweetened condensed milk
1 8-oz. container non-dairy whipped topping
2 11-oz. cans Mandarin orange sections drained
1/4 cup flake coconut

Combine finely crushed crackers, butter and sugar. Press the mixture firmly into a 9-inch pie pan.

In a mixing bowl, combine orange juice concentrate, sweetened condensed milk, non-dairy whipped topping and mandarin orange sections. Spoon over the crust and garnish with flaked coconut.  Serves 16.


½ cup flour
½ cup sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/8 teaspoon salt
¼ teaspoon nutmeg
2 -3 medium apples
¼ cup raisins
1 egg slightly beaten
1 teaspoon vanilla

Combine flour, sugar, baking powder, cinnamon, salt and nutmeg in medium bowl and mix well. Peel, core and chop apples. Add apples and raisins to dry mixture, stirring lightly to coat. Combine egg and vanilla in a small bowl. Add apple and raisin mixture, stirring until dry ingredients are moistened. Spoon mixture into greased 9-inch pie plate. Bake at 350°F for 3o minutes or until lightly browned. Yield: 6 servings


1 1/4 cup flour
1/2 teaspoon salt
1/3 cup shortening or lard
3 to 4 tablespoons ice water

2 lb. Golden delicious apples, pared, cored and thinly sliced about 6
3 tablespoons lemon juice
1/2 cup sugar
2 tablespoons flour
1 teaspoon grated lemon zest

Crumb Topping
1/2 cup sugar
1/2 cup flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon of nutmeg or mace
1/4 cup butter

Make pie crust in a medium bowl, combine flour, and the salt. Cut in the shortening or lard with a pastry blender or 2 knives until pieces are the size of peas. Sprinkle with water, 1 Tablespoon at a time. Toss with a fork until flour mixture is moistened. Form dough into a ball. On a lightly floured board or pastry cloth/ roll dough out to fit a 9 inch pie pan. Put the crust in pan and crimp and trim crust to fit. Chill in fridge until ready to use. Filling: In medium bowl, toss apple slices with lemon juice. Add remaining ingredients, stir to mix and set aside.
Preheat your oven to 375F.

Crumb crust: In a small bowl, combine sugar, flour spices and mix well. With a fork or pastry blender cut in butter until mixture is crumbly.

Place apple filling in cold piecrust; sprinkle crumb topping evenly over filling. Bake 55 to 60 minutes, or until filling is bubbling and topping is golden brown. Serve warm with vanilla ice cream or a slice of cheddar cheese.


½ cup sugar
½ teaspoon cinnamon
¾ cup coarsely chopped walnuts
4 cups thinly sliced pared tart apples or 1 can (2 ½ cups) apple pie apples
1 cup sifted flour
1 cup sugar
1 teaspoon baking powder
¼ teaspoon salt
1 well beaten egg
1/2 cup evaporated milk
1/3 cup butter or margarine, melted

Mix ½ cup sugar, cinnamon and ½ cup walnuts. Place apples in bottom of greased 8 ¼ by 1 ¾ inch round ovenware cake dish. Sprinkle with cinnamon mixture. Sift together dry ingredients. Combine egg, milk and butter; add dry ingredients all at once and mix until smooth. Pour over apples; sprinkle with remaining walnuts. Bake in slow oven 325°F about 50 minutes or until done. Cut into wedges. Serve with cinnamon topped whipped cream. yield: 8 servings


1 cup of mayonnaise
1 cup of sour cream
1 tomato chopped 
1 package or jar soft of bacon pieces

Mix together. serve with crackers (wheat thins).

Sylvia’s Restaurant

      4 cups lactaid milk, divided
      2 cups water
      1/2 cup butter
      1 1/2 cups granulated sugar
      5 egg yolks
      2 1/2 teaspoons vanilla flavor
      1/2 cup cornstarch
      1 box vanilla wafers
      4 medium bananas, sliced

      Pour 2 cups of water in a large saucepan. Add 3 cups of milk, butter, sugar and vanilla. Stir constantly while bringing mixture to a slow boil.

      In a separate bowl, mix remaining cup of milk with cornstarch then add egg yolks. Add mixture to contents in saucepan, and cook until it thickens,
stirring constantly. Remove from heat and cool.

      Layer vanilla wafers in the bottom of a baking dish. Add bananas on top of wafers then add a layer of pudding. Repeat layers of wafers, bananas, and
pudding. Bake for 8 minutes then set to cool.

Serve with whipped cream/topping and garnish with banana slices. Serves 6-8


4  oz. cream cheese, softened
1/4  cup orange marmalade
1/4  cup raisins
2  (12-oz.) cans Pillsbury® Golden Layers® Refrigerated Buttermilk Biscuits

1/4  cup sliced almonds
2  tablespoons sugar
1/4  cup orange juice

Heat oven to 375F. Grease 1 large or 2 small cookie sheets. In small bowl, combine cream cheese, marmalade and raisins; blend well. Separate dough into 20 biscuits. Press or roll each biscuit to a 4-inch circle.

Spoon 1 tablespoon cream cheese mixture on center of 10 of the biscuits; top with remaining biscuits. Press edges with fork to seal; cut five 1/2-inch slits, 1 inch apart, around 1 side of each to biscuit to resemble a bear claw.

In small bowl, combine almonds and sugar. Dip top of each biscuit in orange juice; sprinkle with almond mixture. Place biscuits on greased cookie sheet.

Bake at 375F. for 15 to 20 minutes or until golden brown. Cool 1 minute; remove from cookie sheet. Cool 10 minutes before serving. Store in refrigerator. 10 bear claws


1/2 cup butter
2 eggs
1 1/8 cup sugar
3 cups flour (divided)
3 tsp baking powder
1/2 tsp salt
1 pinch baking soda
1 cup milk
1 tsp vanilla
2 cups - blackberries (rinsed & drained)

Preheat oven to 400F degrees. Grease 2 12 cup muffin pans, or use liners. In a large bowl cream butter with sugar and add eggs. Reserve 3 tablespoons of the flour and combine the remaining flour with baking powder, salt and baking soda.  Combine milk and vanilla. Alternately add the milk and flour mixture to the creamed butter and egg mixture. Sprinkle reserved flour over berries and gently fold berries into the mixture. Fill each muffing cup 3/4 full and sprinkle tops with sugar if desired. Bake 15-20 minutes, until done.


3 cups bread flour
3 tablespoons white sugar
1 teaspoon salt
1/4 cup dry milk powder
1 cup warm water (110 degrees F/45 degrees C)
2 tablespoons butter, softened
1 (.25 ounce) package active dry yeast
1 egg white
2 tablespoons water

Place the bread flour, sugar, salt, milk powder, water, butter, and yeast in the pan of the bread machine Set on Dough cycle; press Start.

Remove risen dough from the machine, deflate, and turn out onto a lightly floured surface. Divide the dough into twelve equal pieces, and form into rounds. Place the rounds on lightly greased baking sheets. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F

In a small bowl, mix together the egg white and 2 tablespoons water; brush lightly onto the rolls. Bake in the preheated oven for 15 minutes, or until the rolls are golden brown. Makes 1 dozen rolls.

For a change: Sprinkle with poppy or sesame seeds before baking.


1 dozen eggs, slightly beaten

1 pkg. dry yeast in 1 cup warm water
Add to egg mixture and continue beating
1 16-oz. carton of cottage cheese, drained
2 bunches of green onion, sliced
Mix well.

1/2 lb. bacon, diced
1/2 lb. diced ham
2 1/2 cups flour
2 teaspoons salt
1/2 lb. shredded Cheddar cheese

Butter two loaf pans and fill 3/4 full. Bake in a preheated 400 degree oven for
15 minutes, then lower to 350 degrees for another 45 minutes.


2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cold cream cheese, cubed
1 cup prepared Ranch salad dressing
3/4 cup pepper sauce, such as Franks® Red Hot®
1 1/2 cups shredded Cheddar cheese
1 bunch celery, cleaned and cut into 4 inch pieces
1 (8 ounce) box chicken-flavored crackers  (I use wheat thins)
Heat chicken and hot sauce in a skillet over medium heat, until heated through.
Stir in cream cheese and ranch dressing. Cook, stirring until well blended and
warm. Mix in half of the shredded cheese, and transfer the mixture to a slow
cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low
setting until hot and bubbly. Serve with celery sticks and crackers


1 pastry crust for an 8-inch tart or pie pan
1 cup light brown sugar
5 Tbsp cornstarch (corn-flour)
3/4 cup milk
2 Tbsp butter
1/4 tsp vanilla extract
2 eggs, separated
1/2 cup sugar
1/2 tsp cream of tartar

Line an 8-inch (20 cm) tart or pie pan with the pastry crust.  Line the pastry with wax paper and fill the crust with dried beans or rice. Bake in a preheated 400F oven for 10 minutes.  Remove the paper and beans and bake an additional 5 to 10 minutes, until the crust is light golden brown.  Remove the crust from the oven and set aside.

Meanwhile, combine the brown sugar and cornstarch in a mixing bowl. Bring the milk to a boil in a saucepan and pour over the brown sugar mixture, stirring to dissolve the sugar.  Return the mixture to the saucepan and bring to a boil over moderate heat, stirring constantly, and continue to stir while the mixture boils gently for 3 minutes. Remove from the heat and stir in the butter, vanilla, and egg yolks. Stir over low heat for an additional 2 minutes, and pour the mixture
into the pie shell.  Beat the egg whites until stiff but not dry, adding the sugar and cream of tartar a little at a time as you beat. Mound the egg whites on top of the butterscotch filling and bake in a preheated 300F oven until the meringue is lightly browned, about 30 minutes.  Serve warm, chilled, or at room temperature.  Makes one 8-inch pie to serve 6 to 8.


2 pounds flank steak
12 flour tortillas
1/2 cup tequila
1/4 cup lime juice
1/4 cup lemon juice
1/4 cup orange juice
4 cloves garlic crushed
1 medium onion chopped
1 teaspoon black pepper
1 cup salsa
1 cup guacamole
1 teaspoon Tabasco

Mix juices, garlic, onion, tequila, Tabasco and pepper in a bowl. Add meat and
marinate both sides. Cover and refrigerate, turning meat over occasionally. Let sit for 4 hours or more. Preheat grill. Place a few drops of water on each tortilla, stack and wrap in aluminum foil. Place on grill. Remove meat from marinade, reserving marinade. Place on grill. Turn steak and tortillas once during cooking. Brush steak with remaining marinade. Cook to your liking (12 to 15 minutes for medium-rare). Cut into thin slices. Place a few slices of steak on each tortilla with salsa and guacamole and serve.


1 pound carrots, thinly sliced
1/4 cup butter
1/2 tsp. salt
2 tsp. sugar
Juice of 1 lime
1 tsp. lime zest
1 tsp. cornstarch
2 tsp. fresh ginger, grated

Melt butter in a skillet and add carrots. Cook over medium heat until tender about 20 - 25 minutes. Meanwhile, combine salt, sugar, lime juice, lime zest, cornstarch and ginger and mix well. Pour onto carrots and heat until mixture starts to thicken. Serve immediately. Make sure you use fresh ginger.

The combination of the sweet carrots, zesty lime and tangy fresh ginger makes this dish extra flavorful.

Servings: 4

1 head cauliflower cut into florets
2 tbsp fresh bread crumbs
1 tbsp unsalted butter
2 large eggs
2 tbsp sour cream
1 cup shredded mozzarella cheese (4 oz)

Preheat oven to 375 degrees and lightly butter a 2-quart baking dish.

In a kettle of boiling salted water cook cauliflower 3 minutes and drain well.

In a large non-stick skillet saute bread crumbs in butter over moderately high heat, stirring until golden. Stir in cauliflower and remove skillet from heat.

In a large bowl whisk together eggs, sour cream and mozzarella and add cauliflower mixture, stirring to combine well. Transfer mixture to baking dish and bake in middle of oven 25 minutes, or until pale golden.


1 * 3 1/2 lb chicken, jointed into 8 pieces
2 large red peppers
1 very large onion
2 oz sun dried tomatoes in oil
2-3 tbsp extra virgin olive oil
2 large cloves garlic, chopped
5 oz chorizo sausage skinned & cut in 1/2" slices
8 oz brown basmati rice
10 fl oz chicken stock
6 fl oz dry white wine
1 tbsp tomato puree
1/2 tsp hot paprika
1 tsp chopped fresh herbs
2 oz pitted black olives, halved
1/2 large orange, peeled & cut in wedges
salt & pepper

Season chicken joints well. Slice peppers in half and remove seeds, then slice each half into 6 strips. Slice onion into similar sized strips. Drain sun dried tomatoes and cut into 1/2" pieces. Heat 2 tbsp olive oil in a large flameproof casserole dish and when it is fairly hot add the chicken and brown until nutty golden on both sides. Remove to a plate lined with kitchen paper. Add garlic,
chorizo and tomatoes and toss for 1-2 minutes. Stir in the rice and when the grains are well coated add stock, wine, tomato puree and paprika. Bring to a simmer. Reduce heat and place chicken gently on top of everything. Sprinkle over herbs, olives, and onions. Cover and cook over a very low heat for 50 mins - 1 hour, until rice is cooked.


4 boneless, skinless chicken breast halves
2 tablespoons butter, melted
1/4 cup flour
1 tablespoon honey
1 teaspoon poultry seasoning
1 teaspoon spicy brown mustard
1/2 teaspoon lemon pepper
1/2 teaspoon salt
1 grapefruit, cut in 8 wedges
2 tablespoons vegetable oil
1 teaspoon cornstarch
1/2 cup grapefruit juice
1/2 cup pineapple juice
4 pineapple slices
assorted salad greens
chopped fresh parsley

Between two pieces of wax paper, gently flatten chicken. In small bowl, mix together flour, poultry seasoning, lemon pepper and salt. Add chicken, one piece at a time, dredging to coat. In large fry pan, place oil and heat to medium high temperature. Add chicken and cook about 3 minutes on each side or until brown. In small bowl, mix together cornstarch, grapefruit juice and pineapple juice until smooth; add to pan and bring to low boil. Reduce heat, cover and simmer about 10 minutes or until fork can be inserted in chicken with ease. In small bowl, mix together butter, honey and mustard. Dip grapefruit wedges and pineapple rings, one piece at a time, in butter mixture, turning to coat. Place fruit on broiler pan and broil about 3 minutes. Keep warm. On serving plate, place salad greens; arrange chicken on top and pour sauce over chicken. Place grapefruit wedges and pineapple slices around chicken. Sprinkle with parsley. Makes 4 servings.

(or Cauliflower)

  5   pounds  chicken pieces -- cooked & deboned
  42 ounces  cream of chicken soup -- (4 cans)
  2   cups  mayonnaise
  1   teaspoon  curry powder
  1 1/2 cups  bread crumbs -- dried
  4 tablespoons  butter or margarine
  8 cups  broccoli, frozen -- or cauliflower-  chopped
  2 teaspoons  lemon juice
  2 cups  cheddar cheese -- shredded

Brown breadcrumbs by mixing with butter and cooking under broiler unit in your
oven until golden brown.  Set aside.  Cook broccoli or cauliflower according to
package directions, then drain.  Place in a greased pan, first a layer of broccoli or
cauliflower, then a layer of chicken.    In a large bowl, make a sauce by combining
soup, mayonnaise, curry and lemon.  Pour over chicken layer, and sprinkle with
cheese and buttered crumbs. (This may take two or three oiled casseroles).  Bake, uncovered, at 350 degrees F for 30 minutes.
Note:  This recipe freezes well.   If freezing, freeze before baking.  To cook after
freezing, thaw overnight in refrigerator, and bake for 30 minutes.

There's no need to first boil the noodles for this lasagna. As the dish bakes, the noodles absorb moisture from the sauce and become al dente.

2 tablespoons olive oil
1 lb. ground chicken or turkey
1 large onion, finely chopped
1 red bell pepper, finely chopped
3 garlic cloves, minced
1/8 to 1 teaspoon cayenne pepper (to your taste)
2 (14.5-oz.) cans diced tomatoes with herbs
1/4 teaspoon salt 1/4 teaspoon freshly ground pepper
1 (15-oz.) container ricotta cheese
3 cups (12 oz.) shredded mozzarella cheese, divided
1/2 cup (2 oz.) grated Parmesan cheese
1 egg
1 tablespoon dried parsley
1/2 lb. lasagna noodles

Heat oven to 350°F. Spray shallow 10x8-inch or 11x7-inch lasagna pan with nonstick cooking spray. Heat oil in large heavy skillet over medium-high heat until hot. Add chicken; cook 5 minutes or until browned, stirring occasionally. Add onion and bell pepper; cook 2 minutes. Add garlic and cayenne pepper; cook 30 seconds. Stir in tomatoes; bring to a boil. Reduce heat to medium-low; simmer 20 minutes or until sauce has thickened. Stir in salt and pepper.

In large bowl, stir together ricotta cheese, 2 cups of the mozzarella cheese, Parmesan cheese, egg and parsley.

Spread 1 cup of the tomato mixture over bottom of pan; place 3 uncooked lasagna noodles side by side over sauce. Spread one-third of the ricotta mixture over noodles; sprinkle with 1/3 cup of the remaining mozzarella cheese. Spoon one-half of the remaining tomato mixture over cheese. Repeat layering, placing lasagna noodles in opposite direction with each layer and ending with mozzarella cheese.

Cover and bake 30 to 35 minutes or until heated through and sauce is bubbling. Cool 10 minutes. 6 servings


6 boneless chicken breasts
1/3 cup flour
Salt and pepper to taste
1/4 cup cooking oil
3 cloves garlic, minced
1 cup dry white wine
1 12-oz. jar marinated artichoke hearts
1 Tbsp. lime or lemon juice
1/3 cup Romano cheese, grated

Combine flour and salt and pepper. Dredge chicken through flour mixture. Heat oil in a skillet and brown chicken on both sides. Add garlic, wine, artichoke hearts and lime or lemon juice. Cover and simmer for 15 - 20 minutes until chicken is fully cooked. Sprinkle with grated cheese and serve. You can serve this dish with hot rice or pasta.

4 servings

4 chicken breasts
1 cup heavy cream
4 jalapeno peppers, canned, chopped
1 tsp. chicken bouillon granules
2 tbsp. butter
8 slices Monterey jack cheese (or pepper jack cheese)
salt and pepper to taste

In a pan, combine cream, peppers, bouillon and butter.  Cut each chicken breast
in half and place in buttered casserole dish.  Salt and pepper to taste.  Pour sauce over chicken.  bake at 350* for 30 minutes.  Top with cheese slices and continue to bake until cheese is melted.


1/3 cup hoisin sauce
2 tablespoons each: soy sauce, orange juice
1 tablespoon soy oil
1 teaspoon each: sugar, chili paste
3 large cloves garlic, finely chopped
2 spring onions, thinly sliced on the diagonal
8 large lamb loin chops

Whisk the hoisin sauce, soy sauce, orange juice, oil, sugar, chili and garlic in a bowl. Add one-third of the spring onions. Add the chops and turn to coat. Marinate for at least 20 minutes.

Preheat a grill and cook the lamb for about four minutes each side for medium-rare.
Place two lamb chops on each plate and sprinkle with the remaining spring onions. Serves 4.

(low-carb) 3 - 4 servings

2 tablespoon butter
2 cups of chopped celery
1/4 cup of cream
4 ounces American cheese, sliced then broken in quarters
dried sweet basil, to taste
ground cayenne pepper, to taste
2 eggs, lightly beaten
1/2 package frozen whole-leaf spinach, thawed and blotted dry with paper towel

Preheat the oven to 325F. Using 1 tablespoon butter, grease the bottom and sides of a 9-inch pie pan (ceramic or glass is best). Place a tablespoon of butter into a medium saucepan, add chopped celery and sauté over medium heat for 4-5 minutes. Remove celery from pan and set aside. Using the heated saucepan, heat the cream until it just starts to bubble up. Remove from heat and quickly stir in grated cheese.

When the cheese and cream are blended, add the sautéed celery, basil, and cayenne pepper. Cool the mixture (4-5 minutes), add two eggs and mix. Add spinach and chopped celery to cooled mixture and mix well. Pour mixture into the pie pan, place pan in the oven, and bake until set (45 - 50 minutes). Refrigerate and serve cold the following morning.


1/2 cup butter
1/2 pound mushrooms, sliced
2 cups chicken, cooked -- diced
1 bunch green onions, chopped
3 eggs
1 teaspoon salt
1 1/2 cups heavy cream
1 cup Swiss cheese, grated
non-stick spray

Spray mini-muffin cups with non-stick spray. Sauté mushrooms in butter. Add chicken and green onions. Sauté five minutes. Spoon 1 heaping teaspoon full of chicken/green onion mixture into each mini-muffin cup.  Blend eggs, salt and cream together. Pour into mini-muffin cups, filling them half full. Sprinkle cheese over top of egg mixture. Bake 35 to 45 minutes at 350 degrees.


  2  teaspoons  olive oil
  2  cloves  garlic -- minced
2/3 cup  cauliflower -- chopped
2/3 cup  broccoli -- chopped
1/3 cup  carrots -- chopped
  2  tablespoons  celery -- plus 2 tsp., chopped
1/3 cup  onions -- chopped
  7  ounces  chicken stock -- low sodium, low fat
  1  tablespoon  Dijon mustard -- plus 1 teaspoon
      salt and pepper -- to taste
  1  cup  evaporated skim milk
  2  teaspoons  fresh dill -- minced
1 1/4 teaspoons  fresh parsley -- minced
  2 teaspoons  cornstarch -- or arrowroot powder
  1 tablespoon  water -- plus 1 teaspoon
  2 tablespoons  Parmesan cheese -- plus 2 teaspoons

Heat the oil in a stockpot over medium heat. Add the garlic and sauté, for 30
seconds. Add the next 5 ingredients and sauté, for 10 minutes. Add in half the
stock and bring to a boil. Simmer for 10 minutes. In batches, puree the contents
of the stockpot in the blender. Set aside in a separate bowl. In the same stock-pot, heat remaining stock with the mustard, pepper, salt, and evaporated milk. Bring to a gentle simmer. Add the pureed vegetables and simmer on low for 5 minutes. Add the herbs and simmer for 2 more minutes. Mix together the cornstarch or arrowroot powder and the water. Add to the soup and cook for 2 minutes until thickened. Serve soup in bowls, garnished with Parmesan cheese.


3 tablespoons margarine
4 cups miniature marshmallows or 10 oz large marshmallow, about 40)
6 cups rice crispy cereal
Orange and brown Halloween M&M’s (6 oz bag)

Melt margarine in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat and add cereal and stir until well coated. Add the candy and mix until candy is evenly mixed. Spray a pan with non-stick cooking spray or line with wax paper. Using a butter spatula press the mixture evenly into a 9 by 13 inch pan. Cut into squares when cool.


8 each chicken breast half without skin
1 small cabbage head, wedged
2 small zucchini, whole, quartered
1/2 stick butter, sliced
1/2 cup heavy cream
1/2 cup water
1 tsp salt
1 tsp pepper
1 tsp garlic powder

Put veggies in the crock-pot and put chicken on top. Mix together cream, water
and seasoning, and pour on chicken. Top with pats of butter.  Cook on low for
6-8 hours.


1 (8-ounce) package Pillsbury Crescent Rolls (refrigerated)
1 (8-ounce) package cream cheese (do not soften)
2 tablespoons fresh dill weed, OR 2 teaspoons dried dill weed
1/4 cup very finely chopped pecans
1 egg white, lightly beaten

Preheat oven to 375 degrees. Remove rolls from the package and divide into two rectangular sheets. Pinch the cut together. Lay one sheet on a greased (or parchment paper covered) baking sheet. Divide cream cheese block into two, horizontally, then place them on the bottom crust. Sprinkle dill weed to cover the cream cheese, then top with half the pecans. Place the second sheet of dough over top and crimp edges together. Brush top with beaten egg white. Bake in preheated oven for about 10 minutes, or until the top crust is golden brown and
the bottom crust is cooked through. Remove from oven, sprinkle remaining pecans over top and transfer to a serving platter with a spatula.
Serving suggestion: Garnish with grapes and crackers. 10 servings.


8 oz goat cheese
1-2 Tbsp cream, milk, yogurt, or sour cream
2 Tbsp finely chopped fresh herbs such as parsley, tarragon, chives, basil, dill, or
combination of these
8-12 fresh figs, halved
Extra-virgin olive oil
Salt and freshly ground pepper to taste

Thin the goat cheese with enough cream to make a spreadable consistency.  Add the chopped herbs and spread the mixture on the fig halves.  Arrange on a serving platter or individual salad plates, drizzle with olive oil, season with salt and pepper, and serve chilled or at room temperature.  Serves 4 to 6.


1 lb. frozen fish, thawed
1/2 tsp. salt
1 Tbsp. chopped onion
1 can mushrooms, drained
1 large tomato, diced (about 3/4 cup)
2 Tbsp. butter
1/2 cup shredded cheddar cheese

Arrange fish in greased baking dish in single layer.  Sprinkle with salt, pepper,
onion, mushrooms and tomato.  Dot with butter.  Microwave 6-8 minutes, giving
dish 1/2 turn after 3 minutes if you do not have a turntable in your microwave. 
Sprinkle with cheese.  Cook additional 2 minutes or until cheese is melted.


For every cup of self-raising flour, put 1 1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup.  Fill the cup with all-purpose flour and level with a knife.  You now have 1 cup of self-raising (or rising) flour.


1 pound boiling potatoes
2 tablespoons dry white wine
1 tablespoon wine vinegar
1/2 teaspoon prepared mustard
Pinch of salt
3 tablespoons olive oil
1 to 2 tablespoons chopped mixed green herbs or parsley
1 tablespoon minced shallots or scallions, optional
Scrub the potatoes, drop them in boiling water to cover, and boil until they are just tender when pierced with a small knife.  Drain, as soon as they are cool enough to handle, peel and cut them into slices about 1/8 inch thick.  Place them in a mixing bowl. Pour the wine over the warm potato slices and toss very gently.
Set aside for a few minutes until the potatoes have absorbed the liquid. Beat the vinegar, mustard and salt in a small bowl until the salt has dissolved.  Then beat in the oil by droplets.  Season to taste and stir in the optional shallots or scallions.  Pour the dressing over the potatoes and toss gently to blend.  Makes about 3 cups. 


1 loaf of Italian bread
2 cloves garlic, minced
1/2 cup olive oil
1 tsp. ground oregano
1 Tbsp. balsamic vinegar

Slice bread into 1/2-inch slices. Combine garlic, oil, oregano and vinegar and mix well. Brush each slice of bread with the mixture and broil several inches away from heat until golden brown.


2 cups flour
½ cup sugar
2 1/8 tsp. baking powder
¾ tsp. baking soda
½ tsp. salt
2 large eggs
½ cup sour cream
1 ½ cups ripe bananas, mashed
2 tbsp clover or orange blossom honey
¼ cup pure vegetable oil
¼ cup milk
2 cups Post banana nut crunch cereal

Preheat oven to 350 degrees F. Mix flour, sugar, baking powder, baking soda, and salt; sift into a large bowl. Beat eggs in a small bowl; stir in sour cream, honey, bananas, oil and milk. Mix until well mixed. Slowly add to flour mixture; stir just until moistened (batter will be lumpy). Stir in cereal.

Pour into a well greased 9X5-inch loaf pan and place in a oven, set at 350 degrees F. and bake 55 to 65 minutes or until a toothpick inserted in center comes out clean.

Remove from oven and place on wire rack and cool 15 minutes, remove from pan and cool completely on wire rack. Serving Suggestions Serve warm with butter spread over each slice.


For the topping:
1 tablespoon all-purpose flour
5 tablespoons sugar
1 teaspoon cinnamon
1 tablespoon unsalted butter -- softened

Bread batter:
3 cups all-purpose flour
3/4 teaspoon salt
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon freshly grated nutmeg
1 teaspoon ground cloves
1/4 teaspoon ground allspice
1 can (16 ounces) solid-pack pumpkin
3/4 cup vegetable oil
2 1/4 cups sugar
4 large eggs -- beaten lightly
granny smith apples peeled and chopped (about 2 cups)

Make the topping:
In a bowl blend the flour, the sugar, the cinnamon, and the butter until the mixture resembles coarse meal.

Preheat the oven to 350 degrees and butter two loaf pans, 9 by 5 by 3 inches.

Into a large bowl, sift together the flour, the salt, the baking soda, the cinnamon, the nutmeg, the cloves, and the allspice.

In another large bowl whisk together the pumpkin, the oil, the sugar, and the eggs.

Add the flour mixture to the pumpkin mixture, stirring until the mixture is combined well, fold in the apples, and divide the batter between the pans.

Sprinkle the topping evenly on each loaf and bake the loaves in the middle of the oven for 50 minutes, or until a tester comes out clean. Let the loaves cool in the pans on a rack for 45 minutes, remove them from the pans, and let them cool completely. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week and frozen for 1 month.


Lamb Burgers:
1 pound ground lamb or beef
2 tablespoons plain dry bread crumbs
2 tablespoons plain lowfat yogurt
2 tablespoons chopped fresh mint leaves
1 large egg
1 teaspoon minced garlic
1 teaspoon ground cumin
1 teaspoon dried oregano
4 leaves green leaf lettuce
1/2 pint cherry tomatoes -- cut in half

Cucumber-Yogurt Sauce
8 ounce container plain lowfat yogurt
1 cup diced seeded cucumber
3 tablespoons chopped red onion
2 tablespoons chopped fresh mint leaves
3/4 teaspoon salt
1/2 teaspoon minced garlic
4 regular-size pita breads -- warmed

To make burgers: Mix ingredients until well blended. Shape into four 4"
patties. Cover and refrigerate while preparing the Cucumber Yogurt Sauce
and other ingredients.

Tear lettuce leaves in half. Arrange, with tomatoes, on a serving platter.

To make sauce: Mix ingredients in a small bowl.

Heat grill or broiler. Grill or broil burgers 10 minutes, turning once, until cooked through and a meat thermometer inserted in centers registers 160 degrees.

Cut pitas and burgers in half. Tuck burgers into pita pockets and arrange an serving platter. Serve with sauce to spoon into pitas. Diners can add lettuce and tomato.

To remove cucumber seeds, cut the cucumber in half lengthwise and scrape a
teaspoon or melon baller down the middle.


1/4 cup extra virgin olive oil
4 cloves garlic, crushed
2 teaspoons chopped rosemary
1/2 teaspoon each: freshly ground salt and pepper
1 1/2 lbs lamb fillets
2 red peppers (capsicum), seeded and each cut into 8 pieces
1 red onion, cut into 8 pieces
Olive oil spray

Yogurt and Garlic Sauce:
1/2 telegraph cucumber, peeled and chopped
2 teaspoons lemon juice
3/4 cup thick, low-fat, Greek-style yogurt
3 cloves garlic, finely diced or crushed
Salt and pepper to taste

Combine the oil, garlic, rosemary, salt and pepper in a bowl.

Place the fillets in the mixture with the peppers and onion and move around to ensure they are well coated. Cover and refrigerate at for least three hours. Move the ingredients around once or twice.

To make the sauce, puree the cucumbers in a food processor. Place in a fine sieve and squeeze out the juice. Reserve the juice and discard the pulp.

Whisk the cucumber and lemon juices in a bowl with the yogurt. Mix in the garlic and seasonings.

Remove the fillets from the marinade and pat dry. Spray a large, non-stick frying pan (or barbecue plate). Pan-fry the vegetables until crisp and tender then remove and keep warm.

Pan-fry the lamb fillets for about six minutes, turning constantly. Rest for 2-3 minutes before slicing and serving over the vegetables. Drizzle with the sauce before serving. Serves 4.

5 lbs Flour
6 large eggs
1 cup milk, give or take a little
Olive oil or other vegetable oil
Grated Romano cheese
Beat the eggs, and mix them into the flour.  The amount of milk needed varies according to the eggs, so add it slowly; start out with 1/4 cup, mix it in, and add another 1/4 cup until the dough is a kneading consistency. 
Pour enough oil in a large skillet to fill it about 1 inch deep.  Heat the oil. 
Rub oil (from the bottle, not the skillet!) on your hands, and take a ball of dough a little smaller than a racquetball, and work it into a flat pancake about 8 to 10 inches in diameter.  Make sure it is thin, about 1/8 inch thick.  Make a 1 inch hole in the middle. 
Slide the pancake into the oil, fry until brown on both sides, flipping once.  Use a large meat fork (the kind with two tines), to flip them, by sticking a tine of the fork into the hole in the middle, and flipping it.  Lay on paper towels to drain.  These will continue to cook a little while until they cool off, so don't let them get too dark while cooking in the oil. Repeat until dough is gone. 
To eat, break into quarters, and sprinkle grated Romano cheese on top. 


Graham cracker crust
6 Hershey bars with almonds
20 large marshmallows
1/2 cup milk
1/2 pint whipping cream

Melt Hershey bars, marshmallows & milk in top of double boiler.  Cool.  Whip whipping cream.  Fold into cooled chocolate mixture.  Pour into graham cracker crust.  Refrigerate until well chilled. 


3 tablespoons olive oil
2 lbs boneless lamb, cubed
3 cloves garlic, crushed
2 teaspoons each: rosemary, thyme, chopped
Salt and freshly ground black pepper to taste
1 tablespoon flour
1 1/2 cups spicy tomato-based pasta sauce
8 juicy, black pitted olives

Preheat the oven to 350 deg. F. Heat the oil in a large, heavy frying pan and brown the lamb in batches. Transfer to a casserole.

Add the garlic, herbs, salt and pepper. Sprinkle with the flour, tossing the meat to coat the chunks evenly.

Place the casserole in the oven, uncovered, until the lamb is lightly crusted, about 10 minutes.

Meanwhile, pour the sauce into the frying pan and bring to the boil, scraping any burnt pieces from the base. Pour over the lamb. Add the olives.

Cover and reduce the oven heat to 180deg. Cook for about one hour, until tender. Serves 4.


1 pkg (3oz) lemon flavored gelatin
1 cup boiling water
1/2 cup cold water
8 oz lemon flavored yogurt
8 oz frozen whipped topping, thawed
1 ea pre-formed graham cracker pie crust

Combine gelatin and boiling water, stirring until gelatin dissolves. Add cold water. Chill until the consistency of unbeaten egg white. Fold in yogurt and whipped topping; pour into graham cracker crust. Refrigerate until firm..


1 stick butter
1/2 cup Crisco (vegetable shortening)
2 cups sugar
5 egg yolks
1 cup buttermilk
2 cup flour
1 cup coconut
1 teaspoon soda
1 teaspoon vanilla
5 egg whites,  beaten and folded in

Mix in order given.  Bake in three nine inch pans. Bake 25 minutes at 350 deg. F.
8 ounces cream cheese
1/2 stick butter
1 pound powdered sugar
1 teaspoon vanilla

Mix well an spread on top of each layer, layering the cake as you go. Sprinkle on 1/2 cup pecans for garnish.


2 each: onions, carrots, thinly sliced
1 stalk celery, sliced
2 cloves garlic, crushed
1/2 cup olive oil
1 bottle hearty red wine
2 cups wine vinegar
1 teaspoon each: salt, peppercorns
1 large bunch mixed herbs (bouquet garni)
3 lbs (approximately) lamb leg

In a covered saucepan, sweat the onions, carrots and celery slowly in the olive oil for five minutes without allowing them to brown.

Add all the remaining ingredients except the lamb. Simmer, partially covered, for 15 minutes. Remove from the heat and cool completely before using.

Place the lamb in a roasting pan - not aluminum - just large enough to hold it. Pour the marinade over it. Cover and refrigerate. Turn and baste the lamb 3-4 times a day for three days.

Preheat the oven to 350 deg. F. Drain the lamb well and pat dry. Roast for about 20 minutes per pound meat plus 20 minutes extra. Serves 6-8.

1/2 cup orange juice
1 clove garlic, crushed
2 teaspoons brown sugar
1 teaspoon each: ground cumin, turmeric, coriander
1/4 cup olive oil

1 1/2 lbs lean lamb leg steaks
24 dried apricots
1/2 cup orange juice
24 round green beans, blanched
4 small red onions, quartered
Spray olive oil
Freshly ground black pepper to taste

Combine the ingredients for the marinade in a bowl.

Cut the lamb into 1 1/2 inch cubes. Place in the bowl and move around to ensure they are well coated. Cover and refrigerate for at least three hours.

Meanwhile, combine the apricots and orange juice and bring to the boil. Remove from the heat and stand, until cool. Cut the beans into 1-inch lengths.

Drain the lamb. Thread the onion, lamb, apricots and beans alternately onto skewers. Spray with oil and sprinkle with pepper.

Cook under a preheated grill for about five minutes each side, brushing with the marinade on turning. Serves 4.


2 tablespoons extra-virgin olive oil
1 small onion, minced
2 tablespoons roasted, minced garlic (available in jars packed in water)
2 cups water
2 cups heavy whipping cream
1 cup Chardonnay
1 1/2 tablespoons lobster base (see note)
1/4 teaspoon dried sage
Dash of dried thyme leaves
Dash of ground basil
1 tablespoon melted butter and 1 tablespoon flour cooked for 1 minute to make a
1 can (6 ounces) tomato paste
1 pound slipper lobster meat (see note)

In large, heavy bottomed pot, heat the oil. Add onion and garlic and cook over medium heat until translucent, about 3 minutes. Add water, cream, Chardonnay and base. Cook over medium heat 30 minutes, stirring frequently. Do not let mixture boil.

Add spices, then slowly stir in roux. Add tomato paste and cook at low temperature 30 minutes, or until mixture thickly coats the back of a spoon.

Just before serving, cut warm, cooked lobster meat into cubes and add to bisque. Make 4 servings.

Notes: Lobster base is available at specialty markets.

Slipper lobsters are very small lobster tails (without shells) that are frozen. They are available at specialty food stores such as Grasch Foods. Thaw, then boil or bake. Keep warm until ready to add to bisque. You will have to purchase about 1 1/2 pounds uncooked slipper lobster meat to get 1 pound of cooked.


2 Tbsp. olive oil
1 pound lean ground beef
1 small onion, chopped
2 cloves garlic
1/4 cup dry sherry
2 eggs
1 cup Parmesan cheese
4 oz. Canadian bacon, diced
4 oz. prosciutto, diced
1/4 cup fresh parsley
Extra grated Parmesan cheese
1 16-oz. jar marinara sauce

Heat oil in a skillet and brown ground beef (ground buffalo is also good). It tastes great and is very low in fat), add onion and garlic and sauté until tender. Add dry sherry and cook for several minutes over low heat. Remove from heat and allow to cool slightly. In a food processor, process meat mixture along with eggs, cheese, Canadian bacon, prosciutto and fresh parsley. Process until smooth but still somewhat crumbly. The next step is to fill 4 x 5-inch flat cooked pasta sheets with mixture. You may buy pasta sheets or make then on your own, recipe to follow.

Pasta Recipe

2 and 1/2 cups all-purpose flour
1/2 cup cake flour
1 Tbsp. olive oil
5 eggs, beaten
Pasta Press

Place both flours in a food processor and pulse together. Add eggs and olive oil and pulse until a smooth dough ball forms. Place dough ball on a lightly floured surface and knead for several minutes. Separate dough into 4 equal parts and wrap in plastic wrap. Allow to sit for 30 minutes. Remove one part of the dough at a time and knead slightly. Flatten out and fold into a rectangle and start through a pasta press. Start on the highest setting and run the pasta through several times, then switch to the next setting and run through only once, ending with the next to last setting. You should end up with a long sheet of pasta that is approximately 4 inches wide and several feet long. Cut the pasta into 5 inch sheets. Place pasta sheets in boiling water for only a couple of minutes (fresh past cooks very fast). Place cooked pasta sheets in cold water to stop cooking process. Remove and pat dry before filling.

If you a using dry pasta, cook according to manufacturer's instructions and then drain. To fill cannelloni, spread 2 Tbsp. of mixture on each sheet and roll up. Place the marinara sauce along the bottom of a 13 x 9 inch baking dish and place each filled cannelloni seam side down in the pan. You may need two pans because this recipe makes a lot. Sprinkle with grated Parmesan cheese and bake at 375 for about 20 minutes or until cheese is bubbly and golden brown.

Serves 4

4 pork loin chops (no bone)
1/4 cup all purpose flour
1 tsp. kosher salt
1/4 cup Dijon style mustard  PLUS 2 Tbsp. Dijon style mustard for sauce
1/2 cup fruity white wine OR ½ cup regular strength chicken broth
(Wine selections can include Riesling, Gewürztraminer, light Chardonnay,
or a favorite, White BOX WINE!!!)
2 large regular cucumbers
3 Tbsp. real butter  PLUS 1 Tbsp. real butter for sauce
1Tbsp. vegetable oil or olive oil
4 slices quick melting white cheese such as Fontina or Mozzarella

Peel the cucumbers and quarter lengthwise.  Seed with a spoon (discard seeds), and slice quarters into half again, making 1/8 ths.   Set aside.

Place 3 Tbsp. Butter and 1 Tbsp. oil into sauté or non-stick frying pan large enough to hold all four chops and begin to heat on medium as you…

Pound the loin chops between sheets of plastic wrap or waxed paper until about ¼ inch thick.  Mix flour and salt and dust chops with mixture.  Brush floured chops with Dijon style mustard and put in heated pan.  Increase heat to medium high.  Sauté for 3 minutes on each side or until lightly browned and done through.

Remove chops to plate or platter and top with slices of cheese.  Keep warm while you…

Add the remaining 1Tbsp of butter and the cucumber sticks.  Slowly add the wine or chicken stock and simmer for a few minutes until the cucumbers become slightly translucent.  Add the remaining 2 Tbsp. Dijon style mustard to the wine and cucumbers and mix well.  If needed, add a bit more wine or stock to make a light sauce consistency.  Heat to simmering.

Remove cucumbers and arrange around reserved, warm chops.  Pour sauce
over all and serve. Rice or a pilaf are nice accompaniments, along with a green salad.

(Stew) Serves 4.

4 bone-in chicken breasts
2 Tbsp olive oil
1 Tbsp butter
8 oz sliced mushrooms
1 large onion cut into chunks
1 red bell pepper cut into chunks
1 Tbsp chopped garlic (Roasted if you can get it. Jar garlic is fine.)
5 medium red potatoes cut into approximately 1-inch chunks
1-1/2 cups of salsa (preferably fresh; mild or medium)
1 cup water
1-1/2 cups of dry white wine (If you don't cook with wine, substitute chicken broth
for the wine.)
1 cup sour cream (low-fat is fine)
1/2 cup French onion dip
2 Tbsp chopped fresh parsley (optional)

In a LARGE skillet, brown the chicken breasts skin-side down in the oil and butter. (You use oil and butter in combination because the oil keeps the butter from browning too fast and burning.) You want the breasts a nice golden brown. Include the sliced mushrooms. This should take about 4 to 5 minutes on Medium High.

Turn the breasts over. Add the onions, red pepper, garlic, potatoes, salsa, water, and wine.

Bring the mixture to a boil. Turn down to Medium and simmer for 40 minutes. At the halfway mark, stir the mixture to make sure the potatoes are boiling in the sauce so they get fully cooked.

Before serving, stir the sour cream and French onion dip together in a bowl. Serve your stew (fricassee) in large bowls or on plates and top with a dollop of the dip mixture. Garnish with parsley (optional) if you want more color.

If you want to serve this dish to larger groups, just brown the chicken in sauté pans and then transfer all ingredients to 9x13-inch casseroles or large lasagna pans. You'll roast the dishes in the oven for 1 hour and 15 minutes on 375 degrees.


1 cup packed brown sugar
6 eggs, beaten
1/2 cup butter
1 1/2 cups milk
2 tablespoons corn syrup
1 teaspoon vanilla
12 slices sandwich bread
1/4 teaspoon salt

Combine sugar, butter, and corn syrup in a small saucepan, cook over medium
heat until thickened, stirring constantly.  Pour syrup mixture into a 9x13-inch baking dish.  Place 6 slices of bread on top of syrup mixture.   Top with remaining 6 slices of bread.  Combine eggs, milk, vanilla and salt, stirring until well- blended.  Pour egg mixture evenly over bread slices. Cover and chill 8 hours or overnight.   Bake uncovered at 350 degrees for 40-45 minutes or until lightly browned.   Serves 6


1/4 cup peanut butter
2 tbsp chopped peanuts
2 tbsp soy sauce
1 tbsp minced onions
1 tbsp minced parsley
1 clove garlic -- crushed
Several drops of red pepper sauce
1/8 tsp ground ginger
4 whole chicken breasts -- skinned & boned
2 tbsp soy sauce
2 tbsp honey
1 tbsp melted butter
1 10 1/2 ounce chicken broth
1 tbsp cornstarch

Mix peanut butter, peanuts, 2 tbsp soy sauce, onion, parsley, garlic, pepper sauce, and ginger. Spread on inside of each chicken breast. Fold in half; close with small skewer or a toothpick. Place in slow-cooking pot.

Mix remaining 2 tbsp soy sauce with honey, butter, and broth; pour over chicken. Cover and cook on low for 4 to 5 hours. Remove chicken from pot. Turn control to high. Dissolve cornstarch in small amount of cold water; stir into sauce. Cook on high for about 15 minutes. Spoon sauce on chicken and serve.


2-1/2  cups all-purpose flour
1/2  cup granulated sugar
1/2  cup packed brown sugar
1  tablespoon baking powder
3/4  teaspoon salt
1/4  teaspoon ground cinnamon
2  ripe large bananas, mashed (1 cup)
1  cup milk
3/4  cup chunky peanut butter
3  tablespoons cooking oil
1  teaspoon vanilla
1   egg, slightly beaten
1  cup milk chocolate pieces
1  recipe Peanut Butter Frosting (see recipe below)
   Finely chopped peanuts (optional)
   Miniature semisweet chocolate pieces (optional)

In a large mixing bowl stir together flour, sugars, baking powder, salt, and cinnamon. In another bowl combine mashed bananas, milk, peanut butter, oil, vanilla, and egg. Add to flour mixture, stirring just until combined. Stir in chocolate pieces. Pour batter into two greased and floured 8x4x2-inch loaf pans.

Bake in a 350 degree F oven for 50 to 55 minutes or until wooden toothpick inserted near the center comes out clean. Cool in pans for 10 minutes. Remove from pans; cool thoroughly on a wire rack. Wrap and store overnight before serving. To serve, frost with Peanut Butter Frosting. If desired, top with finely chopped peanuts and miniature semisweet chocolate pieces. Slice to serve. Makes 2 loaves (24 slices).

Peanut Butter Frosting: In a small saucepan melt 3 tablespoons chunky peanut butter and 2 tablespoons margarine or butter. Remove from heat; stir in 1 cup sifted powdered sugar and 1 teaspoon vanilla. Stir in 1 tablespoon milk. Add more milk, if necessary, until of spreading consistency. Makes about 1/2 cup.


2 squares unsweetened chocolate
1/3 cup butter
2 eggs, beaten
3/4 cup sugar
1/2 tsp. peppermint extract
1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 tsp. salt

Melt chocolate and butter in a saucepan and slowly add sugar stirring constantly until blended. Add beaten eggs and stir in peppermint extract. Remove from heat and add flour, nuts and salt. Pour into a greased and floured 10 square cake pan and cook at 350 degrees for 25 - 30 minutes.


1 1/2 lb hamburger
1 dash salt
1 cup onion; chopped
1/2 cup water
1 cup green pepper; chopped
1/8 tsp hot pepper sauce
1 garlic clove
1 pkg spaghetti sauce mix (1.5oz)
1/2 tsp oregano

1 cup milk
2 eggs
1 cup flour
1/2 tsp salt
1 tbsp oil

7 oz Jack/Mozzarella cheese slices
1/2 cup Parmesan cheese; grated

Pre-heat oven to 400f.

Filling: In large skillet, brown hamburger and drain. Stir in onion, green pepper, garlic, oregano, salt, water, hot pepper sauce, tomato sauce and sauce mix; simmer about 10 min stirring occasionally.

In a bowl, combine milk, oil and eggs; beat 1 min on medium speed. Add flour and salt; beat 2 min or until smooth.

Assembly: Pour hot meat mixture into 13x9 pan; top with cheese slices. Pour batter over cheese, covering filling completely; sprinkle with parmesan cheese. Bake at 400f for 25-30 min or until puffed and brown. Serves: 8

1  tablespoon butter
2  cups fresh corn kernels
1/4  cup chopped green pepper
1/4  cup chopped onion
1/4  cup all-purpose flour
1/2  teaspoon baking powder
1/2  teaspoon salt
1/4  teaspoon pepper
2   beaten eggs
2  tablespoons milk
2  dashes bottled hot pepper sauce
2  to 3 tablespoons cooking oil

In a medium saucepan, melt butter. Add corn, green pepper, and onion. Cook, covered, for 8 minutes, stirring occasionally. Cool slightly.

In a mixing bowl combine flour, baking powder, salt, and pepper. Add eggs, milk, and hot pepper sauce. Mix well. Stir in slightly cooled vegetable mixture.

In a large skillet, heat cooking oil over medium heat. Drop corn mixture by heaping tablespoonfuls, 4 or 5 at a time, into hot oil. Flatten slightly with the back of a spoon. Cook about 4 minutes or until brown, turning once. (If fritters brown too quickly, reduce heat.) Drain on paper towels. Serve warm with meat or poultry. Makes twelve 3-1/2-inch fritters (6 servings).


1 5-6 pound leg or shoulder of pork
6 cloves of garlic
1 teaspoon dried oregano
1 tablespoon kosher salt
1/2 teaspoon ground cumin
1/4 cup Spanish olive oil
Freshly ground pepper to taste
1/4 cup orange juice
1/8 cup fresh lime juice
1/8 cup fresh lemon juice
1/2 cup dry sherry
2 large onions, coarsely chopped
The day before serving, remove excess fat and pierce meat all over with tip of knife.  Put in glass bowl. In a food processor, combine garlic, oregano, salt, cumin and oil.  Blend about 15 seconds, rub paste on pork.  Sprinkle with pepper.
Pour juices, sherry and onions over pork.  Cover and refrigerate overnight, turning meat several times. About 4 1/2 hours before serving, preheat oven to 350 degrees.  Remove pork from marinade, pat dry and reserve marinade. Roast 1 hour in foil-lined pan, turning to brown on all sides, lower temperature to 325, pour reserved marinade over pork, cover loosely with foil and cook another 3 hours or so, basting frequently with pan juices and turning the roast once.  Remove foil during final 30 minutes of cooking, add more sherry if meat looks dry.  Roast is done when the meat reaches an internal temperature of 180 degrees. Remove meat to a serving platter and allow to stand, covered with foil,
for about 15 minutes before carving.  Makes about 6 to 8 servings.


3 cloves garlic, finely chopped
1 shallot, finely chopped
2 Tbsp finely chopped fresh parsley
1 Tbsp lemon zest
1 Tbsp lemon juice
1/4 pound butter at room temperature
Salt and freshly ground pepper to taste
Dash cayenne or paprika

Combine all ingredients in a mixing bowl and stir until thoroughly combined.  Use at once or store in the refrigerator until ready to use.  Makes about 3/4 cup


6 skinless boneless chicken breast halves
1 cup sour cream
1 tablespoon lemon juice 1/2 lemon, juiced
2 teaspoons celery salt
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, minced
1 cup dry bread crumbs
1/3 cup sesame seeds
4 tablespoons (1/2 stick) butter, melted

Lightly grease a 15 by 10-inch jelly roll pan. Cut chicken crosswise into 1/2-inch strips. In a large bowl, combine sour cream, lemon juice, celery salt, Worcestershire sauce, salt, pepper, and garlic. Mix well. Add chicken to mixture, coat well, and cover. Refrigerate at least 8 hours or overnight.

Preheat oven to 350 degrees F.

In medium bowl, combine bread crumbs and sesame seeds. Remove chicken strips from sour cream mixture. Roll in crumb mixture, coating evenly. Arrange in single layer in prepared pan. Spoon butter evenly over chicken. Bake for 18 to 25 minutes or until chicken is tender and golden brown.


2 lb flank steak
Vegetable cooking spray
2 tsp all-purpose flour
1 cup dry red wine
1/2 cup chopped green onions
1 tbsp dried parsley flakes
1 tbsp lemon juice
1/2 tsp poultry seasoning
1/4 tsp salt
1/8 tsp ground black pepper

Trim excess fat from steak; score steak in diagonal design 1/8 inch deep on both sides. Coat a large skillet with cooking spray; add steak. Cook steak over medium heat until lightly browned on both sides. Sprinkle each side of steak with one tsp flour; cook until browned. Add wine, green onions, parsley flakes, lemon juice, and poultry seasoning. Cook steak 8 to 10 minutes on each side or to desired degree of doneness. Remove steak to warm serving platter; sprinkle with salt and pepper. Simmer sauce in skillet until thickened. Slice steak across grain into thin slices; serve with sauce. Serves 8.


1 tablespoon nonfat plain yogurt -- (1 to 2)
1/2 teaspoon cumin
1 1/2 teaspoons garlic paste
1 teaspoon ginger paste
1 teaspoon ketchup
1/2 teaspoon Asian chili paste -- or more to taste
1/8 teaspoon salt
2 teaspoons curry powder or garam masala
1/8 teaspoon cinnamon (optional)
6 frozen chicken drumsticks -- (4 to 6)

"In some ways this chicken is better than tandoori. it's moist and soft and infused with the spices. We served with leftover curried zucchini rice; green beans; chutney; and yogurt-onion stuffed pita. Very flavorful and fun meal."

Spray the bottom and sides of the crockery insert of a 3 1/2- to 5-quart slow cooker.

Rinse chicken briefly under cold tap water to remove ice crystals. Transfer chicken to the cooker in a single layer.

Combine the yogurt, cumin, garlic paste (smashed garlic), ginger paste, ketchup, Asian chili paste, salt, and curry powder. and/or garam masala. Add cinnamon if it is not in the curry blend. Pour the sauce over the chicken. Turn chicken pieces to coat with the sauce. Cover and cook on HIGH for 2 1/2 hours or until the meat begins to shrink and separate from the bone.

Remove the chicken to an ovenproof pan. Broil [toaster oven] for 4 to 5 minutes, or until slightly dried/glazed.

Meanwhile, remove the pan juices to a saucepan and boil for 5 minutes to reduce by half. Add a cornstarch slurry, as needed, to thicken the sauce. Serve chicken with some of the sauce.
To make yogurt-onion stuffed pita:
Sauté over medium high heat 1/4 cup thinly sliced yellow onion in 1 tablespoon unsalted light butter with a pinch of salt and pepper (each). When the onions are lightly browned, add a pinch of turbinado sugar. Remove from the heat. Add 2 tablespoons nonfat plain yogurt. Split a pita in half to form pockets. Fill each pita
with a portion of the onion mixture. Warm the bread for about 4 minutes in a 200F to 250F oven.

Variation: Remove skin from chicken and add 2 teaspoon olive oil to the sauce.


6 cups baby spinach, washed and patted dry
1 clove garlic
2/3 cup freshly grated Parmesan cheese
1 tsp. Dijon mustard
2 Tbsp. red wine vinegar
1/4 cup olive oil
1/2 tsp. fresh ground pepper
Salt and pepper to taste

Rub the garlic clove along the inside of a wooden bowl and discard clove. Place spinach in bowl and sprinkle with cheese. Mix together mustard, vinegar, oil and salt and pepper in a salad cruet and shake well. Pour over spinach just before serving and toss. Sprinkle with croutons and serve.


1 cup onion, chopped
2 tbsp. olive oil
2 cloves garlic, minced
1 1/2 cups Arborio rice (uncooked)
4-6 cups chicken stock
3 cups spinach, chopped
1/2 cup fresh mint leaves
Salt & pepper to taste
1/2 cup parmesan cheese, freshly grated

  Cook onion in oil over low heat until soft. Add garlic and cook 1 minute. Add rice and cook 3 minutes. In another pan, boil stock, then reduce to a simmer. Add 1 cup of stock to the rice. Stir constantly. When stock is absorbed, add another 1/2 cup .When this is also absorbed, add spinach and mint. Add stock 1/2 cup at a time until rice is creamy, then add salt ,pepper and cheese.  Makes 4 servings..


1/2 lb shrimp, peeled and cleaned
3-4 cups broccoli flowerets
1 cup quartered straw mushrooms
1 tbsp crushed garlic
3 tbsp oyster sauce
2 tsp fish sauce

3 tbsp cooking oil
dash ground white pepper
cornstarch thickened with water
pork or chicken stock or water

Heat the cooking oil in a wok or deep skillet over high heat.

When the oil is very hot, place the garlic in the pan and fry for about 10 seconds.

Next add the broccoli to the pan and stir fry just to coat with the oil, about 10 seconds.

Next add about 12 cup of the stock or water to the pan and stir fry the broccoli until it turns bright green. At this point the broccoli should still be very crunchy. How long this takes will depend on the thickness of the flowerets and the temperature of the pan.

Now add the shrimp and mushrooms to the pan and stir fry until the shrimp are almost done. It may be necessary to add a little more stock or water to the pan so that the shrimp do not burn.

When the shrimp are almost done, add about 14 cup of the stock or water along with the oyster sauce, fish sauce and white pepper and stir fry for a few seconds to mix in.

At this point there should be a nice thin gravy at the bottom of the pan.

Next add about 2 tablespoons of thickened cornstarch to the pan and stir fry to mix well. If the gravy is not thick enough, add a little more of the cornstarch and mix again. If it is too thick, add a little more of the stock or water until you have the desired consistency.

Remove to a serving dish and serve with steamed rice.

When the dish is done, the broccoli should be crunchy in the center and bright green. It's important to mention that the tails of the shrimp that were used to make this dish were about 4 inches long. If the shrimp you use are larger than this, they will take a longer to cook so reduce the amount of time you cook the broccoli before adding the shrimp to the pan to avoid overcooking the broccoli.


one graham cracker pie crust
one pound strawberries, washed and cleaned
one package sugar free strawberry gelatin

Make strawberry gelatin using one cup of hot water and 3/4 cup cold water.  Put in refrigerator and let set until it mounds. Cut strawberries up right into pie shell.  Pour gelatin over and put in refrigerator.  Serve with light non-dairy topping.


50 to 100 medium fresh jalapeno peppers
Filling of some sort, grated jack cheese, Colby jack, crumbled feta or whatever
OR cream cheese softened and mixed with salmon, crab or baby shrimp
OR use an assortment of different fillings

Wear gloves and slice jalapenos in half lengthwise through the stem. Remove
seeds. Fill with grated or crumbled cheese or cream cheese mixed with salmon.
Don't overfill. Place on foil lined baking sheet and bake 18 to 20 minutes or until
jalapenos are soft.

Source: Ruth of Sylvia's Restaurant Makes 24

1/2 cup Vegetable shortening (and More for the pan)
5 cups all-purpose flour
1/2 cup sugar
4 teaspoons baking powder
2 teaspoons salt
1 1/4 cups milk
4 large eggs

Preheat the oven to 400 degrees F. Grease an 11 by 7 inch pan with shortening.

Stir the flour, sugar, baking powder, and salt in a large mixing bowl until blended. Make a well in the center of this dry mixture and add the milk, 1/2 cup shortening, and eggs. Mix the wet ingredients with your hands until the eggs and milk are blended. (There will still be some lumps of shortening.) Slowly work the dry ingredients into the wet ingredients with your fingertips. The finished dough should be soft but not sticky, so you may have to add a little more flour if it seems too wet, or stop mixing before all the flour is added if it seems too dry.

Turn the biscuit dough out onto a lightly floured surface. Roll the dough out to 1/2 inch thick. Cut into 3 1/2-inch rounds and place side by side on the greased baking pan. (The biscuits should be touching but not overlapping.) Reroll the dough as many times as necessary to cut all the biscuits possible. Let the biscuits rest in a warm place 10 to 15 minutes (on top of the warm oven is a good

Bake until the biscuits are deep golden brown and light to touch when you pick one up, about 20 minutes. If some of the biscuits are browning more quickly than others, rotate the pan after about 10 minutes. Break apart and serve.


1  6 oz. can tuna in water - undrained (that's right - undrained!)
3 small eggs
2 Tbsp heavy cream
5 or 6 cherry tomatoes, halved
1 large green onion or scallion, with top, coarsely chopped
1/4 cup Shredded low-fat Mozzarella cheese
1/4 cup sprouts (Alfalfa sprouts are good, but use whatever type you like)
Butter, margarine, olive oil, or cooking oil spray
Mrs. Dash original blend

First prepare the vegetables.  Before working with them, wash your hands.  In a clean colander rinse all vegetables under running water, taking care to remove all visible dirt or debris.  (You may use a vegetable wash if you wish.)  Remove all vegetation that is spotted, or appears to be softened or browned.  Toss the colander gently several times to loosen trapped water then place it in the sink and let the vegetables drain until no more water drips from the colander.  Next
place veggies on folded paper towel and pat gently with another paper towel to remove all traces of moisture.  Chop onions and halve tomatoes.  Leave sprouts whole.  (NOTE: Be especially careful when cooking with sprouts.  Sprouts are a highly nutritious addition to any recipe, but it is important to remember that they are raised in the precise environment that also offers bacteria a fertile breeding ground; a warm, moist, nutrient solution.  Therefore, it is very important that you rinse sprouts very well to remove any possible bacterial contamination.  Always purchase sprouts that look crisp and healthy.  If you raise your own, disinfect your sprouting jars between uses.)

 Place un-drained tuna in a mixing bowl and add eggs and cream.  Using a large spoon or fork mix until completely blended, breaking up any chunks of fish, until you have a thick, well-mixed batter.  You can either season the mixture now, or allow diners to season their own at the table.  Bring a medium frying pan or omelet pan to medium heat, add oil, butter, margarine or use cooking oil spray to coat the inside, being sure to coat the walls of the pan.  When pan just begins to smoke, add chopped scallions and reduce heat slightly.  Cook about one minute
tossing or stirring occasionally - until the onion begins to turn translucent and the tops to turn dark green - do not brown.  Add the tuna/egg batter and reduce heat to medium low.  Arrange halves of tomato in the omelet mixture, cut side down, distributing them across the omelet for visual interest.  Cook slowly, lifting edges as the omelet cooks, to check for progress.  When the omelet is about two-thirds of the way cooked through, sprinkle with cheese.  Do NOT cover.  When cheese is melted and the omelet is completely set, arrange a loose mound of sprouts across the center of the omelet, fold, and serve.


1 8-oz. can refrigerated crescent rolls
3 oz. cream cheese, softened
1/3 cup sour cream
2 Tbsp. mayonnaise
1 clove garlic, minced
1 Tbsp. fresh dill, chopped
2 cups assorted raw vegetables, chopped (broccoli, cauliflower, cucumbers, carrots, cherry tomatoes and squash are good choices).
1 cup cheddar cheese, shredded

Unroll crescent rolls and do not separate. Place them as a sheet on a baking sheet and bake for 15 minutes at 375 degrees. Meanwhile, combine cream cheese, sour cream, mayonnaise, garlic and dill together and blend well. Allow crescent rolls to cool and spread cream cheese mixture over rolls. Top with assorted vegetables and sprinkle with cheddar cheese. Cut into squares and serve. This starter is light and flavorful. Even the kids will like it despite the fact that it has so many good veggies.


  2        tablespoons  Butter or Margarine
  1              pound  Chicken Breast, no skin, no bone, R-T-C -- cut in 1" pieces
  1              clove  Garlic -- minced
  1 1/2           cups  Zucchini -- thinly sliced
  1 1/2           cups  Mushrooms -- sliced, fresh
  15            ounces  Tomato Sauce
  14 1/2        ounces  Canned Tomatoes -- undrained & quartered
     1/2      teaspoon  Dried Oregano
     1/2      teaspoon  Lemon Pepper
  8             ounces  Vermicelli -- or other pasta
                        Grated Parmesan Cheese
                        Salt & Pepper to taste

In a large skillet, melt butter and sauté chicken pieces until lightly browned.  Add
garlic, zucchini and mushrooms, and sauté 2 minutes.  Stir in remaining ingredients except pasta and Parmesan cheese.  Simmer, uncovered, 10 minutes to blend flavor and thicken sauce.  Meanwhile, cook pasta according to directions on package; drain.  Serve sauce over hot cooked pasta and sprinkle with Parmesan cheese.
"Best of the Best from Oregon Cookbook" "(c)2002 by Quail Ridge Press, Inc."








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