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).



Hair Of The Dog

2 ounces Scotch whisky
1 ounce honey
1 ounce heavy cream
Shake the ingredients and then strain into a martini glass and serve.

Salty Dog

2 ounces vodka
2 ounces grapefruit juice
Shake vodka and grapefruit juice with ice. Strain into a champagne flute or martini glass.

Peach Margarita

1 ounce white tequila
1/2 ounce Cointreau
1/2 ounce peach schnapps
Juice of half a lime
1 peach, peeled and diced

In a blender, blend the peach pieces. Then add other ingredients. Blend again. Pour into a margarita glass. An option: Add ice to the blender to make a Frozen Peach Margarita.

Moat Sauce

1 ounce Midori (melon liqueur)
1 ounce vodka
3/4 ounce blue curacao
1/2 ounce triple sec
pinch nutmeg

Combine all ingredients except nutmeg in a shaker with ice. Shake vigorously. Strain into chilled martini glass. Top with nutmeg.

Dragon Breath

1 1/2 ounces sweet vermouth
1 ounce dry vermouth
1 tablespoon maraschino liqueur
1 tablespoon grenadine
1 to 2 dashes bitters
Cherry to garnish
Place ingredients except for bitters and garnish in a shaker with ice. Shake and strain into an Old Fashioned glass. Add bitters, stir. Add cherry.


1 1/2 ounces white rum
1/2 ounce sweet vermouth
Dash of white creme de cacao
Dash of grenadine
Juice of half of a lime

Shake all ingredients over ice and strain into a martini glass and serve.


     2/3      cup  butter or margarine -- softened
     1/2      cup  packed brown sugar
     1/2      cup  corn syrup
      1        teaspoon  vanilla
      1        egg
      2        cups  all-purpose flour
     1/2      teaspoon  salt
     1/3      cup  packed brown sugar
     1/3      cup  corn syrup
     1/4      cup  butter or margarine
     1/4      cup  whipping (heavy) cream
      1        teaspoon  vanilla
      1         cup  sliced almonds

Heat oven to 350F. Grease jelly roll pan, 15 1/2 × 10 1/2 × 1 inch, or line with aluminum foil.

Mix 2/3 cup butter, 1/2 cup brown sugar, 1/2 cup corn syrup, 1 teaspoon vanilla and the egg in large bowl. Stir in flour and salt. Spread in pan. Bake 18 to 20 minutes or until light golden brown.

Meanwhile, cook 1/3 cup brown sugar and 1/3 cup con syrup in 1 1/2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Stir in 1/4 cup butter and the whipping cream. Heat to boiling; remove from heat. Stir in vanilla.

Sprinkle almonds over baked layer. Pour cooked mixture over almonds; spread evenly. Bake 15 to 20 minutes or until light brown and set; cool completely. Cut into 6 rows by 4 rows; cut squares diagonally in half.  Yield: 48 servings.


1 cup oatmeal
1/2 cup whole wheat flour
1/2 cup flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
2 eggs
2/3 cup honey
2 apples, finely chopped
2 Tbsp butter, melted
cinnamon sugar, optional

Mix oatmeal, flours, baking powder, salt and cinnamon together. Stir in eggs,
honey, apples and butter just until mixed. Pour into greased muffin tins and
sprinkle with cinnamon sugar if desired. Bake at 400° for 20 to 25 minutes.
Yields 12 large or 24 small muffins.


   Nonstick cooking spray
3   eggs, beaten
2  cups milk, half-and-half, or light cream
1/2  cup sugar
1  21-ounce can chunky apple pie filling (more fruit)
6-1/2  cups cinnamon-raisin bread cut into 1/2-inch cubes, dried* (4-1/2 cups dry)
   Whipped cream or vanilla ice cream (optional)

Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with nonstick cooking spray; set aside.

In a large bowl whisk together the eggs, milk, and sugar. Gently stir in pie filling and bread cubes. Pour mixture into the prepared cooker.

Cover and cook on low-heat setting for 3 hours until a knife inserted near center comes out clean (mixture will be puffed). Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered, for 30 to 45 minutes to cool slightly before serving (pudding will fall as it cools).

To serve, spoon bread pudding into dessert dishes. If desired, top each serving with a dollop of whipped cream or a scoop of vanilla ice cream. Makes 6 servings.

Note: To make 4 -/2 cups dry bread cubes, you'll need 8 or 9 slices fresh bread. Spread bread cubes in a single layer in a 15x10x1-inch baking pan. Bake, uncovered, in a 300 degree F oven for 10 to 15 minutes or until dry, stirring twice; cool.

Serves 4 as a light lunch or light entree.

1 bunch of scallions
4 oz. baby bella/Cremini mushrooms, sliced
3 slices pre-cooked bacon chopped
1 Tbsp butter
2 tsp olive oil
4 oz. can of baby deveined shrimp. (Drain them and rinse them.)
2 Tbsp lite soy sauce
8 oz. Mexican blend grated cheese
8 flour tortillas 6-inch size
Olive oil spray

Saute the scallions, mushrooms and bacon in the olive oil and butter on Medium heat. This should take about 5 minutes or until they get browned. Add the shrimp and the soy sauce. Saute two minutes.

Now you are ready to assemble your quesadillas. Place one tortilla on the counter. Spread one-fourth of the mixture on the tortilla and top with one-fourth of the Mexican cheese. Place a second tortilla on top. If you've never made quesadillas you're basically making a tortilla sandwich with your mixture on the inside. Spray the top tortilla with your olive oil spray.

Assemble the rest of the quesadillas the same way. You'll have four of them.

Spray your grilling surface or the inside of your saute pan. Heat to Medium High. Carefully place your quesadillas on the grill. Keep the oiled side up. If you are cooking them in a saute pan, cook them one at a time and put them in the oven to keep warm as they are finished. On a grill you can probably do them all at once.

Grill on Medium until they get the kind of grill stripes you like. I like mine a little more crispy. Watch carefully so they don't burn. Your objective is to "toast" them and melt the cheese. You might have to reduce the heat to slow them down. When the one side is grilled the way you like it, put your spatula under each one--and if you're a novice at this, place your hand on top to steady the quesadilla. Then flip it over. You'll have to flip rather quickly to keep the ingredients from flying out. If the cheese has partially melted, it should stick together pretty well. Then crisp up the other side to your liking.

Remove from the grill (or from the oven where they've been staying warm) and slice them with a long knife or pizza cutter. Make as many pieces as you like. Pieces can be in quarters or even smaller.

1/2  cup water
1  ounce unsweetened chocolate, chopped
1/2  teaspoon ground cinnamon
1  cup whipping cream
5   beaten egg yolks
1/4  cup no-calorie, heat-stable granular sugar substitute (Splenda)
1  teaspoon vanilla

In a small saucepan combine water, chocolate, and cinnamon; cook and stir over medium heat until chocolate is melted and mixture is smooth. Gradually stir in whipping cream. Continue to cook and stir until smooth. Remove from heat. Gradually stir chocolate mixture into egg yolks. Add sugar substitute and vanilla; beat with a wire whisk or rotary beater until combined.

Place four 6-ounce custard cups in a 2- or 3-quart rectangular baking dish. Divide mixture among custard cups. Place baking dish on oven rack. Pour boiling water into the baking dish around custard cups to a depth of 1 inch.

Bake in a 325 degree F oven for 30 to 45 minutes or until a knife inserted near the center of each cup comes out clean. Remove custard cups from water. Cool slightly on a wire rack before serving. Makes 4 servings.


1/2 cup butter
1 cup brown sugar
8 ripe bananas
1/2 cup Kahlua
Vanilla ice cream

Melt butter in chafing dish and then add brown sugar and stir until dissolved. Slice bananas in half lengthwise. Add bananas to brown sugar mixture and stir to coat. Cook bananas, stirring constantly for about one minute. Place individual portions of ice cream in separate serving dishes and get ready to serve. Add Kahlua to banana mixture and then light with a match. Quickly spoon flaming banana mixture over each dish of ice cream and serve immediately. We would not recommend wearing a tie or scarf when serving this recipe. Chef Flambe is not the result you want with this dish.


2 cups semolina
1 cup sugar
1 cup yogurt
1.2 cup Dalal oil
2/3 cup water
1 tsp. baking powder
1/2 tsp bicarbonate of soda (baking soda)
Whole blanched almonds
Syrup (recipe below)

Make the syrup and set aside to cool. It must be cold when poured onto the hot basboosa.

Sift dry ingredients together. Add yogurt, oil and water; mix well. Grease a baking pan and pour in the batter; spread the top evenly. Decorate with the whole almonds. Baker in a preheated moderate oven until golden brown. Remove from the oven and pour on the cold syrup.


4 cups sugar
4 cups water
1/2 tsp. lemon juice
2 Tbsp. rosewater (available in Middle Eastern markets)
1/4 tsp. saffron

Dissolve sugar in water. Place over medium heat and bring to a boil, stirring. Add remaining ingredients. Reduce heat and simmer 20 minutes or until slightly thick. Set aside to cool before pouring over hot baked goods.


10 to 12 slices stale bread
1 tsp salt
1 1/2 cup lukewarm milk
3 slice bacon, diced
1 small onion, chopped
1 tbsp minced parsley
1 tsp marjoram
2 eggs
breadcrumbs if needed

Cut bread or rolls, with crusts, into small pieces, put in a bowl and sprinkle with salt. Pour lukewarm milk over bread and let soak for an hour. If there is excess milk in bowl at that time, pour it off. Fry bacon in skillet with chopped onion until bacon is almost crisp and onion is soft and golden. Toss in parsley and marjoram and sautè 3 or 4 minutes. Add bacon, onion and herbs to bread mixture. Mix eggs in thoroughly. If dumpling batter is to soft to form, add breadcrumbs, a tablespoon at a time, until batter is firm enough. With wet hands or two wet tablespoons, form a test dumpling. Drop into boiling salted water and simmer, partially covered for 20 minutes. 10 to 12 Dumplings

Makes 12 pieces

12 slices of deli roast beef (Have the deli counter person slice it fresh for you. Tell
that person you want it thin but no tears in the meat so it will stay together. You
can even look for special beef variations, e.g., rare-roasted marinated beef.
Your choice.)
1/2 cup wasabi sauce. (The is sauce, not straight wasabi horseradish. Sauce is
1/2 cup mayonnaise
1 red onion sliced thinly, and then cut slices in half crosswise to make strips
1-1/2 cups gorgonzola cheese crumbles

Stir the wasabi sauce and the mayonnaise together in a bowl. Lay out a single slice of your beef. Spread with one teaspoon of the wasabi sauce. This doesn't have to be spread across the whole slice of beef. Just spread in the middle. Sprinkle on a heaping teaspoon of gorgonzola crumbles. Put three or four thin pieces of onion in the middle. Now roll up like a cigar. Keep tight enough so it stays rolled when you set it down.

One creative thing I did was to serve the rolls in a bowl instead of on a platter. Just set them along the rim of a shallow bowl (like a pasta serving bowl). You can do more than one row of rolls of different flavors. (See my web site or make up your own combinations.) For extra color, place a bunch of parsley or a combination of herbs in the middle.

This is the recipe that can made by a supervised child or a helper. It's just assembly work. Your time is then freed up to work on the other things. It took me about 30 minutes to do 30 rolls.


1 and 1/2 pounds sirloin, cut into thin slices
1 tsp. five spice powder
1 - 2 Tbsp. sesame oil
2 Tbsp. vegetable oil
2 Tbsp. soy sauce
1 Tbsp. cornstarch
1/2 cup beef broth
1 tsp. red pepper flakes
1 tsp. fresh ginger, grated
2 cloves garlic, minced
1 onion, chopped
2 cups bean sprouts
1 cup snow peas

Combine sesame oil and five spice powder in a skillet or wok and heat to medium high heat, add beef and brown and remove from pan. Meanwhile, combine soy sauce, cornstarch, beef broth and red pepper flakes and set aside. Heat vegetable oil in skillet or wok and brown ginger, garlic and onion, add bean sprouts and snow peas and cook for several minutes. Add beef broth mixture and beef and heat until mixture starts to thicken. Serve with hot rice or noodles. We made this with rice noodles that we cooked in the wok after the beef.


  1       pound  process cheese spread loaf -- cut into pieces
1/2      cup  regular or nonalcoholic beer
1/2      teaspoon  red pepper sauce -- (1/2 to 1 teaspoon)
           Bite-size pieces vegetables, bread cubes or pretzels, if desired
Heat cheese and beer in 3-quart saucepan over medium heat, stirring constantly, until cheese is melted and mixture is smooth. Stir in pepper sauce.

Remove cheese mixture to earthenware fondue dish, electric cooking pot or chafing dish; keep warm over low heat. Serve with vegetables.  Yield: 8 servings.

4 1/2 cups frozen hash browns
2 cups shredded cheddar cheese
1 1/2 cups chopped meat of your choice (Ham, fried
Sausage or Fried Bacons)
1/4 cup chopped onion (I have also added green peppers
and Mushrooms)
6 eggs beaten
1 can evaporated milk
salt and pepper

Spray a 13 x 9 pan with Pam Add hash browns sprinkle meat, onions and cheese.
Combine eggs and milk salt and pepper. Pour over ingredients in pan can be covered with foil and refrigerated at this point over night or baked.  Bake in a oven at
320*-350* for 40 min until brown and eggs and set.


8 oz. ground sausage; browned, drained,
4 eggs; beaten
1/4 cup sliced green onions
2 Tbsp. butter; melted.
2 1/2 to 3 cups coarsely crumbled corn chips
2 cups shredded cheddar cheese

Preheat oven to 350F. Combine sausage, eggs and green onions. Pour melted
butter into 2-quart casserole dish. Add sausage and egg mixture. Top with crumbled corn chips. Sprinkle on cheese. Bake 10-13 minutes until eggs are cooked and cheese has melted. Top individual servings with salsa, if desired. Serves 4.

To freeze, you would combing sausage, eggs and green onions, and freeze flat
in one gallon ziploc bag.  Crumble corn chips and store in a quart ziploc.  Store
cheese in quart ziploc.  Store all three items together (or inside a 2 gallon ziploc)
in the freezer and assemble the day you want to bake it.

3 bunches broccoli, chopped
1 onion, chopped
8 cups water
1/4 cup chicken granules
1 lb. Velveeta
2 (8 oz.) pkgs. cream cheese
1 cup water
1/3 cup water
1/3 cup cornstarch

On stovetop, boil for 10 min. chopped broccoli, onion and chicken granules, in 8 cups water.  In second saucepan, melt Velveeta and cream cheese in 1 cup water.  Add to broccoli mixture and whisk together.  Mix together 1/3 cup water and 1/3 cup
cornstarch and add to soup. Heat through and serve.


  2 (16-ounce) bags  frozen broccoli flowerets -- thawed and drained
  2 (14 3/4-ounce) cans  cream-style corn
  2 eggs -- slightly beaten
  2 tablespoons  butter or margarine -- melted
3/4 cup  herb-seasoned stuffing crumbs

Heat oven to 350F. Mix broccoli, corn and eggs in ungreased 3-quart casserole or rectangular baking dish, 13 × 9 × 2 inches. Mix butter and stuffing; sprinkle evenly over vegetable mixture.

Bake uncovered about 1 hour or until stuffing is golden and vegetables are hot.  Yield: 8 servings.


  2       tablespoons  butter or margarine
  1       medium  onion -- chopped (1/2 cup)
  1       (14 1/2-ounce) can  ready-to-serve chicken broth
  1       pound  butternut squash -- peeled, seeded and cut into 1-inch cubes
  2       medium  pears -- peeled and sliced
  1       teaspoon  chopped fresh thyme OR 1/4 tsp dried
1/4      teaspoon  salt
1/4      teaspoon  white pepper
1/4      teaspoon  ground coriander
  1       cup  whipping (heavy) cream
  1       medium  unpeeled pear -- sliced
1/2      cup  chopped pecans -- toasted

Melt butter in Dutch oven over medium heat. Cook onion in butter, stirring occasionally, until tender. Stir in broth, squash, 2 sliced pears, thyme, salt, white pepper and coriander. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until squash is tender.

Pour about half of the soup into food processor or blender. Cover and process until smooth; pour into another container. Repeat with remaining soup. Return soup to Dutch oven.

Stir whipping cream into soup. Heat over medium heat, stirring frequently, until hot (do not boil). Garnish with sliced unpeeled pear and pecans.  Yield: 12 servings.


3 cups oats, uncooked
1 1/4 cup brown sugar
1 tsp. vanilla
2 eggs
1 cup flour, all purpose
1 cup butter, softened
2 cups butterscotch chips
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon

Combine all ingredients together in a large bowl and mix well. Drop teaspoon
portions on a greased cookie sheet and bake at 350 degrees for 10-12 minutes.
Let cool for 5 minutes before removing from sheet and serving.

5  cups coarsely chopped cabbage
2  tablespoons margarine or butter
2  tablespoons all-purpose flour
1-1/4  cups milk
1/2  cup chopped yellow sweet pepper
1/2  cup shredded cheddar cheese
1/4  cup chopped onion
4   cups prepared crumbled corn bread

In a medium saucepan cook cabbage, covered, in a small amount of boiling, lightly salted water for 5 minutes. Drain and set aside. In the same pan melt margarine or butter. Stir in flour, 1/2 teaspoon salt, and 1/8 teaspoon black pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Stir in sweet pepper, cheese, and onion. Stir until cheese is melted. Remove from heat.

Place 3 cups of the corn bread in a 2-quart casserole. Top with cabbage, sauce, and remaining corn bread. Bake, uncovered, in a 375 degree F oven 30 to 35 minutes or until heated through. Makes 8 side-dish servings.


 2/3      cup  skim milk
2 egg whites, or 1/4 cup  fat-free cholesterol-free egg product
  2        tablespoons  vegetable oil
  2        cups  Bisquick® Reduced Fat baking mix
  2        tablespoons  sugar
  1        teaspoon  grated lemon peel
  1        small  carrot -- shredded (1/2 cup)
1/2       cup  shredded zucchini

Heat oven to 400F. Spray 12 medium muffin cups, 1 1/2 × 1 1/4 inches, with nonstick cooking spray, or line with paper baking cups. Beat milk, egg product and oil in large bowl until smooth. Stir in baking mix, sugar and lemon peel just until baking mix is moistened (batter will be lumpy). Fold in carrot and zucchini.

Fill cups about three-fourths full. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan. Cool on wire rack. Serve warm or cool.  Makes 12 muffins.

(Zarzuela de Mariscos)

1/4 cup olive oil
3-6 cloves garlic, finely chopped
1 medium onion, chopped
1 green bell pepper (capsicum), cored, seeded, and chopped
1 red bell pepper (capsicum), cored, seeded, and chopped
1/2 cup chopped cooked ham
2-4 ripe tomatoes, chopped
1 bay (laurel) leaf
1/2 tsp dried oregano
1 lb boneless, skinless firm white fish such as swordfish, cut into chunks
2 cups fish stock, bottled clam juice, or water
1/2 cup dry sherry
1/2 cup dry white wine
3-4 saffron threads, crushed (optional but traditional)
Salt and freshly ground pepper to taste
12-18 mussels, de-bearded and thoroughly rinsed
12-18 clams, thoroughly rinsed
Chopped fresh parsley for garnish
Lime or lemon wedges for garnish

Heat the oil in a large heavy pot over moderate heat and saute the garlic, onion, bell pepper, and ham until the onions are tender, about 10 minutes. Add the tomatoes, bay leaf, and oregano and simmer uncovered for 10 minutes. Add the fish, stock, sherry, wine, saffron, salt, and pepper and bring to a boil uncovered over high heat. Add the mussels and clams and cook covered for 6 to 8 minutes. Discard any mussels or clams that don't open and serve garnished with chopped parsley and lime wedges. Serves 6 to 8.

Makes: 4 servings, 1-1/2 cups each

1/2 lb. boneless skinless chicken breast halves, cut into bite-sized pieces
2 Tbsp. flour
1 can (14-1/2 oz.) chicken broth
2 cups milk
2 cups frozen mixed vegetables
1 cup Shredded Cheddar Cheese

Spray large saucepan with cooking spray. Add chicken; cook and stir on medium-high heat 5 minutes or until cooked through. Stir in flour; cook and stir an additional minute.

Add broth, milk and vegetables; stir. Reduce heat to medium. Bring just to boil, stirring frequently. Remove from heat. Stir in cheese until completely melted.

Keep a close eye on the soup once the milk has been added. If the milk reaches a full boil, it can curdle. To prevent the soup from curdling, cook the soup on medium heat, stirring frequently.

Serves 6

6 small boneless skinless chicken breast halves (1-1/2 lb.)
3 cups frozen oriental mixed vegetables, thawed
2 cups milk
1/4 cup flour
1/2 cup (1/2 of 8-oz. container) Chive & Onion Cream Cheese Spread
1 cup Shredded Mozzarella Cheese

Preheat oven to 350°F. Spray large nonstick ovenproof skillet with cooking spray. Heat on medium-high heat. Add chicken; cook 4 minutes on each side or until lightly browned on both sides. Remove from heat. Add vegetables to chicken in skillet; stir gently. Set aside.

Add milk to flour in deep microwavable bowl; beat with wire whisk until well blended. Microwave on HIGH 8 minutes, stirring with wire whisk every 2 minutes. Add cream cheese spread; beat until completely melted. Add mozzarella cheese; stir until melted. Pour evenly over chicken and vegetables.

Bake 20 to 25 minutes or until chicken is cooked through. Stir sauce just before serving.

Makes: 4 servings

1/2 lb. boneless skinless chicken breasts, cut into thin strips
2 tsp. chili powder
2 cups frozen corn, thawed, drained
1/2 cup salsa
8 flour tortillas (7 to 8 inch)
1 cup Mexican Style Shredded Cheese, divided

Preheat broiler. Spray large nonstick skillet with cooking spray. Heat on medium heat. Add chicken and chili powder; cook and stir 2 minutes. Add corn and 2 Tbsp. of the salsa; cook and stir 3 minutes or until chicken is cooked through and sauce is thickened.

Spray tops of 4 of the tortillas with cooking spray. Place, sprayed sides down, on large foil-covered baking sheet. Sprinkle with half of the cheese; top with chicken mixture, remaining cheese and remaining tortillas. Spray tops of tortillas with cooking spray.

Broil, 4 to 5 inches from heat, 3 minutes or until golden brown. Turn quesadillas over with large spatula; continue broiling an additional 3 minutes or until second side is golden brown and cheese is melted. Cut each into 4 wedges. Serve with the remaining salsa.

Serve these main-dish quesadillas with a mixed green salad tossed with your favorite dressing.

Note: This is a great use for leftover cooked turkey. Just substitute 1 cup chopped cooked turkey for the chicken. Mix with chili powder, corn and 2 Tbsp. of the salsa in skillet; cook until heated through, stirring occasionally. Continue as directed.


2 whole chickens
vegetables of your choice: small potatoes
Kalamata olives
cherry tomatoes
green beans
whole cloves garlic
2 tablespoons paprika
1 teaspoon pepper
4 sprigs fresh rosemary or 2 teaspoons dried

Preheat oven to 350 degrees. Place chickens in large roasting pan and surround with any combination of above vegetables. Sprinkle paprika, pepper and rosemary on chicken. Bake uncovered for about 45 minutes, then cover and bake as long as possible, 2-3 hours until the meat just falls apart. Baste halfway through baking. Serves 8 - 10.

(Garbanzos con Espinacas)

1 lb fresh spinach, thoroughly washed, chopped
4 Tbsp extra-virgin olive oil
2-4 whole cloves garlic
1-2 slices white bread, coarsely chopped
1 Tbsp red wine vinegar
1/4 tsp cinnamon
1/4 tsp paprika
1/4 tsp ground cumin
1/4 tsp cayenne pepper, or to taste (optional)
Salt and freshly ground pepper to taste
1-2 cups canned chickpeas (garbanzos, ceci), rinsed and drained

Cook the spinach in a dry skillet over moderate heat with just the water that clings to the leaves until the spinach is tender and dry. Set aside.  In the same skillet, heat half the oil and fry the garlic and bread until both are golden brown.  Transfer to an electric blender or food processor, add the spices, salt, and pepper, and process until smooth.  Heat the remaining oil in the skillet and saute the garlic mixture until it forms a thick sauce - add a little water if necessary.  Stir in the reserved spinach and chickpeas and heat through.  Serve hot or at room temperature.  Serves 4 to 6.

The rich chocolate cherry flavor of this cake becomes more pronounced after a day or two.

3 cups fresh or frozen (not thawed) pitted sour cherries (1 lb)
2/3 cup granulated sugar
1 teaspoon almond extract
1 cup boiling-hot water
3/4 cup unsweetened cocoa powder (not Dutch-process)
1 teaspoon vanilla
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 1/4 cups packed dark brown sugar
4 large eggs
1 cup semisweet chocolate chips
Garnish: confectioners sugar

Toss fresh or frozen cherries and any juices with granulated sugar and almond extract in a bowl and let stand at least 2 hours. Drain cherries, reserving 1/2 cup cherry juices.

Preheat oven to 350°F. Butter and flour a 13- by 9-inch metal baking pan, knocking out excess flour. Whisk hot water and cocoa powder in a small bowl until smooth, then whisk in reserved cherry juices and vanilla.

Sift together flour, baking soda, and salt into another bowl. Beat together butter and brown sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, about 3 minutes, then add eggs 1 at a time, beating well after each addition. Add flour mixture and cocoa mixture alternately in batches, beginning and ending with flour mixture and mixing at low speed until blended (batter may look curdled).

Stir in cherries and chocolate chips and pour batter into pan, smoothing top. Bake in middle of oven until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool cake completely in pan on a rack, then cut into squares. Just before serving, dust with confectioners sugar.

Cooks' note: Cake can be made up to 3 days ahead and kept in an airtight container at room temperature. Makes12 servings.


1 cup semi-sweet chocolate chips, melted
1/2 cup confectioners sugar
1/4 cup light corn syrup
1/3 cup water, plus 1 tsp. rum or almond extract
2 1/2 cups finely crushed vanilla wafer crumbs
1 cup pecans, crushed
1/2 cup granulated sugar

Line cookie sheets or trays with waxed paper. Melt chips in microwave, starting with 25 seconds, stirring and going again for 10 seconds each time, then stirring again until melted. In a medium sized bowl, mix melted chips, confectioners sugar, corn syrup and water with extract with a wooden spoon. Stir in cookie crumbs and pecans until blended. Shape by rounded teaspoonfuls into balls. (if too crumbly add a tiny amount of water). Roll in granulated sugar. Place on cookie sheets. Store in airtight container.


2/3 cup butter (softened)
3/4 cup powdered sugar
3 tablespoons cocoa powder
1 tablespoon milk or water
1/2 tsp. vanilla
2 cups oatmeal
1/2 to 3/4 cup powdered sugar for coating

Blend butter and sugar. Blend cocoa, water and vanilla. Add cocoa mixture to butter mixture and blend thoroughly. Add oatmeal and blend with hands. Form into ball, 3/4 inch in diameter. Chill mixture as necessary to make shaping easier. Place additional powdered sugar in bowl. Drop balls into sugar. Roll to coat. Place on plate; refrigerate until firm, about one hour. Makes 36 balls.


1/3 cup  dried cranberries
  2 teaspoons  orange zest
1/3 cup  sugar
  4 teaspoons  ground cinnamon
22 ounces  refrigerated biscuits -- (2 rolls)
  4 tablespoons  butter or margarine -- (melted)
1/2 cup  powdered sugar
  3  teaspoons  milk

Preheat oven to 375 degrees F.   For bread, combine cranberries and orange zest in a small bowl.  Mix lightly and set aside.  In a medium size bowl, combine sugar and cinnamon.  Unroll dough and separate into 16 rolls.  Using scissors, cut each roll into quarters.  Place half of the dough pieces and half of the butter in a large bowl and toss gently.  Sprinkle with half of sugar mixture and toss to coat evenly. Place dough in bottom of a greased loaf pan.  Sprinkle with half of cranberry mixture. Repeat layers with remaining ingredients.  Bake for 35 - 40 minutes or until golden brown.  Cool in pan 15 minutes and loosen bread from edges of pan to remove to a cooling rack. 

For glaze, combine powdered sugar and milk in a small bowl.  Drizzle over warm

1-1/2  cups water
2   carrots, peeled and cut into 1-inch pieces
1  cup diced, peeled potato (1 medium)
1  medium onion, cut into chunks
1  cup frozen peas
1  cup cubed ham
1  10-3/4-ounce can condensed reduced-sodium cream of celery soup
1/2 of an  8-ounce jar process cheese dip (1/2 cup)

In a large saucepan, combine the water, carrots, potato, and onion. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Add peas and ham. Return to boiling; reduce heat. Cover and cook for 5 minutes more. Stir in soup and cheese dip. Cook and stir until heated. Makes 4 main-dish servings.


1 stick (1/2 cup) margarine
½ cup flour
2 teaspoons curry powder
3 cups chicken stock
2 egg yolks
1 cup non-dairy creamer
½ lb. mushrooms, sliced
1 can (15 oz.) whole kernel corn, drained
1 cup frozen petite peas
2 lbs. cooked chicken breasts, cut into strips

Melt margarine over low heat. Stir in flour and curry powder. Cook stirring constantly until smooth. Slowly whisk in stock until blended. Remove from heat. In small bowl, beat egg yolks and non-dairy creamer until blended. Pour into stock mixture, stirring vigorously so as not to cook the eggs. Add vegetables and chicken. Reheat over low heat. Serve over rice. Serves 8-10.

6  oz. dried tomato penne, rigatoni, and/or other short tubular pasta
(1-1/2 to 2 cups)
1  Tbsp. margarine or butter
2  cloves garlic, minced
2  Tbsp. all-purpose flour
2  cups milk
2  cups shredded Port Salut or other semisoft cheese (8 ounces)
1  cup shredded American cheese (about 4 ounces)
2  Tbsp. snipped fresh oregano or 1 teaspoon dried oregano, crushed
1  cup soft light rye or wheat bread crumbs
2  Tbsp. chopped pistachio nuts (optional)
1/4  cup crumbed or grated Shropshire, Stilton, and/or Parmesan cheese
   Green onion tops (optional)

Preheat oven to 350 degrees F. Cook pasta according to package directions. Drain. Meanwhile, in a large saucepan heat margarine or butter over medium heat. Add garlic.

Cook for 30 seconds. Stir in flour. Add milk. Cook and stir until mixture is thickened and bubbly; reduce heat. Add shredded cheeses. Stir until melted. Remove from heat. Stir in cooked pasta and oregano. Spoon mixture into an ungreased 1-1/2-quart casserole. Top with bread crumbs.

Bake, uncovered, for 20 minutes. Sprinkle with pistachios and crumbled cheese, if desired. Bake for 5 minutes or until bubbly. Let stand 10 minutes before serving. Garnish individual servings with green onions, if desired. Makes 6 servings.


1 (6 ounce) package strawberry flavored gelatin
1/2 cup wine
1 (19 ounce) can fruit cocktail, drained
16 ounces sponge cake, cut in cubes
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed

In a large glass bowl, combine the gelatin and 2 cups boiling water. Mix until dissolved.

Mix together the wine, reserved fruit cocktail syrup and enough cold water to equal 1 3/4 cups. Add to gelatin and mix well.

Add cubed cake and fruit to mixture; stir and refrigerate 4 to 5 hours.

Prepare custard according to packaging to equal 2 cups. Pour over gelatin mixture and refrigerate. Top with whipped topping before serving.


4 to 6 slices bacon, diced
1/3 cup chopped onion
2 - 16 oz. cans sliced green beans, drained
1/4 cup cider vinegar
2 Tbsp sugar
In medium skillet, fry bacon until crisp.  Drain, reserving about 2 tablespoons bacon drippings in skillet. (if you use a non-stick skillet try just leaving a coating of bacon drippings).  Add onion; saute until tender.  Add beans, vinegar and sugar; heat thoroughly. 8 servings 


       1  cup  all-purpose flour
     1/4 cup  molasses
     1/4 cup  hot water
       2  tablespoons  packed brown sugar
       2  tablespoons  shortening
     1/2 teaspoon  baking soda
     1/2 teaspoon  ground ginger
     1/2 teaspoon  ground cinnamon
     1/8 teaspoon  salt
       1  egg white
                Frozen (thawed) reduced-fat whipped topping -- if desired
                Orange Sauce -- (recipe follows)
                        Orange Sauce
  3  tablespoons  sugar
  1  tablespoon  cornstarch
1  cup  water
  1  tablespoon  finely shredded orange peel
  1  tablespoon  orange juice

Heat oven to 325F. Spray loaf pan, 8 1/2 × 4 1/2 × 2 1/2 inches, with nonstick cooking spray. Beat all ingredients except whipped topping and Orange Sauce in medium bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Serve warm or cool with whipped topping and Orange Sauce.  Yield: 8 servings.

Orange Sauce:

Mix sugar and cornstarch in 1-quart saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in orange peel and orange juice. Serve warm or cool.

2  cups all-purpose flour
1/2  cup granulated sugar
1/8  teaspoon  salt
3/4  cup butter or margarine
1  cup packed brown sugar
1  cup light-colored corn syrup
1/2  cup butter or margarine
4   eggs, lightly beaten
2-1/2  cups finely chopped pecans
1  teaspoon vanilla

In a large mixing bowl, stir together the flour, granulated sugar, and salt. Using a pastry blender, cut in 3/4 cup butter until the mixture resembles fine crumbs. press the mixture evenly into a greased 13x9x2-inch baking pan. Bake in a 350 degree F oven for 15 to 18 minutes or until lightly browned; set aside.

In a medium saucepan, combine the brown sugar, corn syrup, and 1/2 cup butter. Bring to boiling over medium heat, stirring constantly. Remove from heat.

Place the eggs in a medium bowl. Gradually stir about 1/2 cup of the hot mixture into eggs. Return all mixture to saucepan. Stir in pecans and vanilla. Pour nut mixture over baked crust.

Bake the bar cookies for 30 to 32 minutes more or until the filling is set. Cool in the pan on a wire rack. Cut into bars to serve. Makes 20 to 32 bars.


While you can add dried fruit such as raisins and dates to this recipe, you are free to omit them if you don't care for them. My boys like this granola plain. It still is a good way to get your family to eat whole grain oats.

2 cups oatmeal
1/4 cup honey
1/3 cup oil
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 cup raisins (optional)
1/2 cup dates (optional)
1 cup almonds (optional)

Mix all ingredients together. Spread thinly on a cookie sheet. Bake for 20 to 25
minutes at 325 degrees until lightly browned. Do not let cool in the pan or you'll
never get it out. Use a spatula to transfer granola to another container to let cool.
Cover and store.                      Yield: 3 cups.

(Fried Honey Puffs)
The Author says: "This is the most traditional Hanukkah treat for Sephardic Jews who come from Greece and Turkey. Bimuelos (or burmuelos) is the pastry's Judeo-Spanish name, loukoumades (or loukoumathes) is its Greek one, and lokma is its Turkish one. Sephardic Jews actually use the name "bimuelos" for a number of foods in addition to this one. For instance, it can also mean pancakes or fried patties, or even a type of baked muffins." --Gloria Kaufer Greene

1 packet (2-1/4 teaspoons) active dry yeast
1 cup warm (105 to 115 degrees F.) water, divided
1/2 teaspoon sugar
1 large egg
2 cups all-purpose white flour, preferably unbleached
1/4 teaspoon salt

Honey Syrup
1 cup sugar
3/4 cup cold water
1/2 cup honey
1 tablespoon lemon juice

For Frying and Garnish
Vegetable oil
Ground cinnamon

For the batter, mix together the yeast, 1/2 cup of the warm water, and the sugar in a medium-sized bowl. Let the yeast mixture rest for about 5 minutes, or until it is foamy. Stir in the remaining batter ingredients (including the remaining 1/2 cup water) until smooth. The batter should be very loose and sticky. Cover the bowl loosely with plastic wrap and let the batter rise for 1 hour. (If necessary, the batter can be stirred down at this point and allowed to rise for another 30 minutes.)

While the batter is rising, prepare the honey syrup. Mix together all the ingredients in a 2-quart or similar saucepan and slowly bring to a boil over medium-high heat, stirring only until the sugar dissolves. Lower the heat slightly and boil the syrup, uncovered and undisturbed, for 5 minutes. Remove from the heat and set aside to cool to room temperature.

When the batter has risen, stir it down. Put enough oil into a large saucepan or a wok so that it is about 1-1/2 inches deep. Heat the oil until it is very hot, about 375 degrees F. Dip a teaspoon into the oil, and then use the spoon to scoop up a small portion of the batter. Gently drop the batter into the oil. (Keep your opposite hand moistened, in case you need to nudge the batter off the spoon. The batter will not stick to wet hands.) The dollop of batter will quickly puff up to almost twice its original size. Make more puffs in the same manner, but do not crowd the pan. Fry the puffs, turning them occasionally with a slotted spoon, until they are browned on all sides and very crisp.

Drain them briefly on paper towels or on the rack that attaches to some woks. Then drop 1 or 2 at a time into the cooled syrup (see Note). Use a different spoon or tongs (so the syrup will not get oily) to turn the hot puffs in the syrup until they become completely coated with it. Lift the puffs up, and let the excess syrup drain off. Put the puffs on a large plate. Repeat the frying and dipping process until all the batter is used. Then sprinkle the puffs generously with cinnamon. For best taste and texture, serve them as soon as possible.

Note: If desired, the honey puffs may be fried in advance, and coated with hot syrup just before serving. Some Sephardic cooks prefer to stir about 1 teaspoon cinnamon into the syrup, and then let each guest pour a bit of syrup over his or her own serving of puffs. In some households, purchased pancake syrup is used. Another easy alternative is 1 cup honey mixed with 1/4 to 1/3 cup water, heated just until blended and hot. Use while warm to drizzle over the puffs. Makes about 36 puffs.


5 1/4 cups  flour
1/2 cup  flour -- if needed
1 teaspoon  salt
2 ¼ cups  milk (use nonfat or powdered milk made up regular strength)
1/4 cup  butter or margarine
1/4 cup  sugar
2 envelopes  active dry yeast
2 cups  quick cooking oats
1 tablespoon  caraway seeds

Stir together 2 cups of flour and the salt in a large bowl. Heat the milk, margarine
and sugar together over low heat until the margarine is soft. Add the liquid to the
flour. Beat for 2 minutes on the medium speed of an electric mixer or 300 strokes
by hand.  Combine 1 cup of flour and the yeast. Add to the batter. Beat for 2
minutes on medium speed or 300 strokes by hand. Stir in the oats and caraway
with a wooden spoon. Stir in enough additional flour to make a stiff dough.  Turn
out onto a floured board. Knead until smooth, 8 to 10 minutes. Place in a greased
large bowl. Brush the top with vegetable oil. Cover with a damp kitchen towel and
let rise in a warm place until double in size, about 1 hour.  Punch the dough down.
Divide it in half and shape to form two loaves. Place in two greased 8 1/2 " x 4 1/2 "
loaf pans. Brush with melted margarine or butter. Cover and let rise until nearly
double in size, about 1 hour. When almost doubled, preheat the oven to 375 F.
Bake for about 40 minutes or until brown. Cool before slicing.   Makes 2 loaves.


4 egg whites
½ cup of vegetable oil
1 teaspoon of vanilla extract
1 1/3 cups of sugar
½ cup of unsweetened cocoa powder
1¼ cups of all-purpose flour
¼ teaspoon of salt
Frosting or powdered sugar for topping if desired

Preheat oven to 350 Degrees Spray oil a 9x9 inch square baking dish or pan and set aside.

Beat egg whites in a large bowl until foamy. Add oil and vanilla extract and blend together thoroughly. Stir in sugar and cocoa powder. Add flour and salt and blend all the ingredients together until smooth.

Pour brownie mixture into baking dish and bake at 350 degrees for approximately 25-30 minutes or until a toothpick inserted into the middle comes back out clean and dry. Cool completely before frosting or cutting.


1 cup lentils
1 medium potato, diced
2 medium tomatoes, chopped
2 medium onions, chopped
5 cups water
Dalal oil
1/2 tsp cumin
Salt to taste

Pick over and wash lentils. Combine with vegetables and water; cook until tender. Blend until mashed.

Fry the green onions in oil and add to the lentil mixture. Season the soup with cumin and salt and serve hot.


2 pounds lamb shanks
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
3 tablespoons bleached all-purpose flour
2 tablespoons olive oil
2 medium-size yellow onions, peeled and quartered
3 ribs celery, trimmed and cut into 1/2-inch slices
3 carrots, peeled and cut into 1/2-inch slices
2 sprigs fresh thyme
4 bay leaves
2 tablespoons tomato paste
10 cups beef broth
10 small red potatoes (about 1 pound), peeled and halved
1 medium-size turnip (about 1/2 pound), peeled and cubed
2 parsnips (about 4 ounces), peeled and cubed
1/4 cup water

Season the lamb with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper and dust with 1 tablespoon of the flour. Heat the oil in a large, heavy deep pot or Dutch oven over medium-high heat. Add the lamb and cook, turning to brown evenly, about 10 minutes. Add the onions, celery, carrots, the remaining 1/2 teaspoon salt and the
remaining 1/2, teaspoon pepper, and cook for 2 minutes. Add the thyme, bay leaves, and the tomato paste, stirring to mix. Cook for 2 minutes, then add the broth and stir to mix. Bring to a boil, reduce the heat to medium, cover, and cook until the meat is very tender, about 1 1/2 hours. Add the potatoes, turnip, and parsnips and cook,
uncovered, until the vegetables are fork tender, about 30 minutes. Dissolve the remaining 2 tablespoons flour in the water and add to the stew, stirring to blend, and simmer for 30 minutes. Remove from the heat. Using a fork, remove the meat from the bones and discard the bones. Serve in deep bowls and accompany with Irish Soda Bread. Makes 6 servings


1/4 cup extra-virgin olive oil
6-10 cloves garlic, finely chopped
2 cups chopped fresh or canned tomatoes
1/4 cup dry white wine
1 1/2 lbs squid (weight after cleaning), cut into rings and tentacle sections
1/2 cup chopped fresh parsley
Salt and freshly ground pepper to taste
Hot red pepper flakes to taste (optional)
1 lb linguini, spaghetti, fettuccine, or other noodle, cooked according to package
directions and drained

Heat the oil in a large skillet over moderate heat and saute the garlic for about 2 minutes.  Add the tomatoes and wine and simmer for 5 minutes.  Add the remaining ingredients except the pasta and bring to a boil.  Add the pasta and toss to combine.  Serve immediately. Serves 4 to 6.


 16 ounces  pumpkin, canned
  2  tablespoons  sugar
 13 ounces  evaporated skim milk
 1/3 cup  sugar substitute
  1  egg
  2  teaspoons  pumpkin pie spice
  2  egg whites
  2  teaspoons  vanilla
1/2 cup  Bisquick® baking mix -- (or All Purpose Mix)

Heat oven to 350 degrees F. Lightly grease or spray 9 inch pie pan with non-stick
cooking spray. Place all ingredients in blender, food processor or mixing bowl.
Blend 1 minute or beat 2 minutes with mixer.  Pour into pie pan and bake for 50
minutes or until center is puffed up.


For the dough:
3 cups flour
1 1/2 tsp. yeast
1 tsp. salt
1 cup yogurt
1/2 cup Dalal oil

For the filling:
1 cup chopped onion (1 very large onion)
2 cloves garlic, crushed
2 Tbsp ghee (clarified butter)
2 cups chopped meat
1 tsp. chopped fresh chili
1 cup water
1 tomato, chopped

Salt, black pepper and mixed spices

Make the dough:
Sift together the dry ingredients. Add the oil and yogurt and knead into a smooth, elastic dough. Set in a warm place to rise until double in size.

Make the filling:
Fry onion and garlic in ghee. Add meat and fresh chili. Stir over low heat for 5 minutes. Add water; cook until dry. Add tomato; mix well. Stir in seasonings and spices.

Finish the Pastries:
Divide dough into small balls and roll each ball into a flat circle. Fill with 1 T./15ml meat mixture. Fold over the edges to form a square with meat still visible in the center. Arrange on a greased tray. Bake in moderate oven until golden brown.

Epicure’s Notes:
I’d suggest using lamb for your meat. That is what I had most frequently when offered meat pastries by Arab friends.

The spice mixture Ferial uses is ‘the 4 Cs’: cinnamon, cardamom, cumin and coriander.

I have enjoyed vegetables called ‘mahshi’ made by Arabs from several different countries. They use a meat filling very similar to this recipe to stuff eggplant, zucchini (courgettes) and potatoes, then cook them.


The Meat Sauce

2.2 lbs minced beef (minced 3 times)
1 large ripe finely chopped tomato
1 large grated onion
4 finely chopped garlic cloves
1/2 cup red wine
1/2 cup condensed tomato juice
1/2 full teaspoon oregano
1 bay leaf
2/3 cup olive oil
2 cups water
Salt, pepper

Pour the oil into a pan and heat it slightly. Crumble the minced beef into the oil together with the onion and garlic. Brown everything well, stirring constantly. Pour in the wine and allow everything to boil until the wine evaporates. Add the fresh tomato, oregano, bay leaf, salt and pepper and stir regularly while waiting for the tomato to soften well. Pour in the tomato juice, stir everything and allow it to thicken. Finally, pour in the water and over a medium flame allow the sauce to cook until
the beef is tender and the liquids have evaporated by 2/3 and the sauce is thick.

While the sauce is cooking prepare the vegetables.

2 large medium sliced eggplants
5 -6 medium peeled and sliced potatoes
2 flat Tbsp grated spicy Gruyere cheese
Light vegetable oil for frying
Salt, pepper
1 Tbsp. olive oil

Cut the eggplants into medium slices and soak them in salted water for 1 hour before you commence your sauce so everything will be more conveniently timed. This soaking removes the bitterness in the eggplant skins and also helps them not to
absorb so much oil while frying. Remove the eggplant slices from the water, strain them and then dry them with a kitchen towel to absorb any excess water. Fry the potato slices and strain them on kitchen paper. Grease your Moussaka pan with the tablespoon of olive oil and create a layer with the fried potatoes taking care not to leave gaps. Fry the eggplants and again strain them on kitchen paper and place them in a layer on top of the sliced potatoes. Sprinkle some salt, pepper and 1 tablespoon of the grated cheese on the eggplant layer.

Strain the Meat Sauce of any excess oil (otherwise your moussaka will be too greasy) and add it evenly on top of the eggplant, sprinkle it with the second tablespoon of grated cheese and then prepare your Bechamel Cream.

Bechamel Cream

This is an age old recipe handed down from mother to daughter in my family tree and finally from my mother to me. I strongly recommend that you avoid the temptation to adjust it as the extraordinary delight you will get when you taste it atop of traditional moussaka will leave an aftertaste in your mouth that will linger in your memory for days.

2 well beaten eggs
7 oz butter
10 heaped Tbsp. plain flour
5 Tbsp. sugar
1/2 tsp. ground cinnamon
3 - 4 flat Tbsp. very spicy grated hard cheese
8 cups cold milk
6 dabs butter

Melt the butter in a pot over a low flame and add the flour stirring constantly with a wooden spoon until the flour and butter combine and almost resemble a dough. Quickly add the 4 of the cups of milk and keep stirring with a whisk until the mixture
becomes almost creamy and when it starts to thicken a lot add the remaining milk and the beaten eggs (after the milk). Continue stirring until everything has combined evenly and is a thick creamy texture - this may take some effort. (If you have lumps
use an electric hand mixer in it for a couple of minutes and the flour lumps will dissolve.) Add the sugar, mix it in, the salt, pepper, cinnamon and cheese and mix everything well until it acquires its creamy texture again. Allow it to bubble over a low
flame for about 2 minutes stirring constantly. If you cream is too thick add a little more milk or water and stir it in well until it obtains the desired thickness. If, on the other hand, your cream is too thin let it stand for about 3-5 minutes and it will thicken as it cools and then use it.

Pour the Bechamel Cream evenly on top of the meat sauce and add the dabs of butter to the surface of the cream in various places. Bake the moussaka in a medium preheated oven at 350 F for about 30 minutes or until the cream unevenly browns in places.

Allow the moussaka to cool somewhat and then cut it into WEDGES and serve.


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 will 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


2 lb. lg. garlic heads
1/3 lb. fresh ginger, peeled & thinly sliced
1 cup coarse salt
7 dried red chilies
2 cup white wine vinegar
1 cup dry white wine
2 1/2 tbsp. mustard seed

Combine garlic in large saucepan with enough water to cover. Place over medium
high heat and bring to a boil. Let boil for 2 minutes.  Drain thoroughly. When cool
enough to handle, peel each clove without crushing. Transfer to a non-metallic bowl.
Add ginger and salt with enough water to cover. Refrigerate mixture for 2 days.

Drain garlic mixture and rinse thoroughly in cold water. Drain again.  Pack ginger
and garlic evenly into 7 clean hot half-pint jars to 1/2 inch from the top. Add 1 chili to
each jar. Combine vinegar, wine and mustard seed in medium saucepan and bring to a rapid boil over high heat.

Ladle enough hot brine to cover garlic mixture. Run a plastic knife or spatula
between mixture and jar to release any air bubbles. Clean rim and threads of jar with
damp cloth. Seal with new, scalded, very hot lid. Repeat with remaining jars.

Transfer jars to gently simmering water bath (180-190 degrees) and process for 10
minutes. Let cool on rack. Check for seal when cool.  Store in cool dry place.
Yield: 6 jars plus some extra.


4 eggs
2 tsp. baking powder
1 Tbsp. baking soda
1 cup oil
2 tsp. cinnamon
2 cups sugar
2 cups pumpkin
1/2 tsp. salt
2 cup flour

Beat eggs; add rest of ingredients.  Beat until blended.  Bake in 2 greased 9 x 13"
pans at 350° for 25 minutes or sheet cake pan 20-25 minutes at 350°.  Cool slightly
and frost with 1 container of Cream Cheese Frosting.  Cut into bars.


    1 cup wheat bran                                               
    2/3 cup undiluted evaporated milk                              
    1/2 cup unbleached flour                                       
    3/4 cup whole wheat flour                                     
    2/3 cup sugar                                                  
    1 tablespoon baking powder                                     
    1 teaspoon cinnamon                              
    1/2 teaspoon salt                                              
    1/2 teaspoon nutmeg                                            
    1/4 teaspoon ground cloves                                     
    1 cup pumpkin                                                  
    1/2 cup unsweetened applesauce                                 
    1 1/2 tablespoons canola oil                                   
    1 egg slightly beaten                                         
    1/2 cup chopped dates                                          

In medium bowl, combine wheat bran and milk.  Let stand 10 minutes or until milk is absorbed.

In large bowl, combine flours, sugar, baking powder, salt and
spices.  Set aside.

Add pumpkin, egg, oil & dates to bran mixture. Combine liquid ingredients to dry ingredients; stir just until all dry ingredients are moistened. Spoon batter into greased or paper lined muffin cups, filling almost to the top. Bake in pre-heated oven at 350 degrees for 20-30 minutes or just until done (wooden toothpick inserted into the center comes out clean)  Makes 10 servings


4 cups all-purpose flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 envelopes  Rapid Rise Yeast
2 teaspoons salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 cup evaporated milk
1/2 cup water
1 cup canned pumpkin
1/4 cup butter or margarine
1 large egg
1 teaspoon vanilla extract
1 cup raisins
1/2 cup chopped pecans,
 powdered sugar (optional)

 Directions In large bowl, combine 1 cup flour, sugar, brown sugar, un-dissolved yeast, salt, baking soda, cinnamon, and nutmeg.  Heat milk, water, pumpkin, and butter until very warm (120F to 130F).  Gradually add to dry ingredients.  Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.  Add egg, vanilla extract, and 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.  Stir in raisins, pecans, and remaining flour to make a stiff batter.  Turn
into heavily greased 12-cup fluted tube pan.  Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 350F for 30 minutes or until done.  Remove from pan; cool on wire rack.  To serve, sprinkle with powdered sugar, if desired.


1 env. unflavored gelatin
2/3 cup brown sugar, packed
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ginger
3/4 cup water
1 pt. vanilla ice cream, softened
1 cup pumpkin
Baked 9" pie shell

Combine gelatin, brown sugar, salt and spices in saucepan; add water.  Heat until boiling, stirring constantly.  Remove from heat.  Stir ice cream into hot mixture by spoonfuls; add pumpkin, mixing until smooth.  (If I am in a hurry, I melt the ice cream in the microwave and stir it in.)

Chill in the refrigerator until filling mounds slightly; pour into pie shell and chill until firm.  Garnish with Cool Whip and nuts.


1/4 cup butter
1 large onion, chopped
2 cloves garlic, minced
4 cups chicken broth
2 carrots, chopped
2 celery ribs, chopped
1 can 16-oz. pumpkin puree
1 Tbsp. grated fresh ginger
1/2 tsp. curry powder
1/2 tsp. ground cinnamon
1/4 cup cream
Salt and pepper to taste
Fresh parsley for garnish

Melt butter in a saucepan and saute onion and garlic. Place chicken broth and sauteed onion and garlic in a Dutch oven along with carrots, and celery. Bring to a boil then reduce heat and simmer for a couple of hours until vegetables are tender. Place mixture in a blender or food processor and process until smooth. Add pumpkin puree, ginger, curry powder, cinnamon, cream and salt and pepper and mix well. Return to saucepan and heat through. Serve with fresh parsley as a garnish. You may also use grated cheddar cheese, croutons or toasted pumpkin seeds as well.


  1 pound  ground beef, extra lean
  1 small  onion -- minced
1/2 teaspoon  black pepper -- freshly ground
  8 tablespoons  sauerkraut -- drained
  4 slices  Swiss cheese, lowfat
  4 slices  rye bread
  4 tablespoons  Russian salad dressing

Mix beef, onion, and ground pepper together and form 4 patties of equal size about
3/4" thick. Grill or broil, 4" from source of heat, for 3 minutes on each side for
medium-rare. Place 2 Tbsp. Sauerkraut on the center of each patty and top with one
slice of low-fat Swiss cheese. Grill for 1 to 2 minutes, until the cheese melts. Serve
each patty open-face on a slice of toasted or grilled light rye bread. Top with each
serving with 1 Tbsp. Russian Dressing.


2 lbs. russet potatoes
1 cup olive oil
Salt and pepper to taste
1 Tbsp. parsley flakes

Preheat oven to 350 F. Cut the potatoes into chunks about 1" thick. Dip potato chunks in the olive oil. Sprinkle with salt and pepper and place cut side up in roasting pan. Bake for 25 minutes or until fork inserted in a piece shows it is tender. Place in a serving dish and sprinkle parsley flakes over the top.


4 cups shredded red cabbage
1 cup thinly sliced onion
1 and 1/2 cups water
1/2 cup vinegar (omit this if using an aluminum pot!)

Mix cabbage and onion, place in 4 quart or larger pressure pot with water and vinegar (see note above). Cook at 15 lbs. pressure for 15 minutes. If you don't have access to a pressure cooker, then use a Dutch oven or large pot with a close fitting lid and cook the cabbage until tender, adding additional water as necessary.


2 1/4 cups sifted flour
1/2 cup unsweetened cocoa
1 teaspoon baking powder'
1 teaspoon baking soda
1/4 teaspoon salt
2/3 cup butter or margarine at room temp.
1/2 cup sugar
3 large eggs
1 teaspoon vanilla
1 cup strong coffee
2/3 cup sauerkraut, rinsed, drained, and coarsely chopped

Combine with a fork the first 5 ingredients in a large bowl.  In another bowl, measure
butter.  On medium speed, cream butter.   Gradually add sugar and eggs, one at a
time.  Add vanilla.  Add liquid and dry ingredients alternately, beginning and ending
with flour.  Stir in sauerkraut.  Bake in 2 greased, floured 8" cake pans at 350
degrees for 25-30 minutes.  (Or use a 13 x 9 pan because it is easier. Since ovens and temps vary considerably, the bigger pan will probably take about 5 minutes or so longer to cook.  Test to make sure it is done.)

Frost with Mocha Whipped Cream when cooled:

1 1/2 cups whipping cream
3 tablespoons sugar
1 tablespoon instant coffee
2 tablespoons unsweetened cocoa

Whip cream until soft peaks form.  Sift together rest of ingredients and add to
whipped cream.  Whip until stiff (or until desired texture for spreading is reached).

Serves 8

4 tablespoons butter

1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups milk
1 head cabbage (1 1/2 to 2 pounds)
1/2 cup green pepper, chopped
1 cup grated sharp cheese
1/2 cup buttered bread crumbs
3 slices half-cooked bacon

Make a white sauce by melting the butter over low heat in a heavy saucepan; with a wooden spoon, blend in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat and stir in milk. Return to heat and bring to a boil, stirring constantly; boil 1 minute. Remove from heat and set aside.

Cut trimmed cabbage into eighths; remove core. Cook, uncovered, in boiling salted water for 8 minutes; drain.

Butter a casserole dish and layer in it half the cabbage, half the white sauce, half the green pepper and half the cheese. Repeat layers and sprinkle the top with bread crumbs and chopped bacon. Bake at 375 degrees for 15 minutes.


4 very thinly sliced pork steaks
2 eggs
1/2 cup milk
1 cup flour
1 tsp. black pepper
1/2 tsp. paprika
Peanut oil for deep-frying

Preheat oil in deep fryer to medium heat. Make a wash by blending well the eggs and milk. Mix flour, pepper and paprika and place this on a sheet of waxed paper. Dip the steak in the egg wash, making certain that it is thoroughly covered. Now put the steak in the flour mixture, coating both sides. Shake off excess. Deep fry in hot oil for 15 minutes or until meat is no longer pink.


4 tsp cornstarch
2 tsp soy sauce
3/4 lb. beef tri-tip, thinly sliced across the grain
1/4 cup fresh orange juice
2 Tbsp oyster sauce
1 Tbsp honey
1 Tbsp sesame seeds
2 Tbsp vegetable oil
1 tsp minced ginger
2 oranges, peeled and segmented
1/2 cup pineapple chunks

To make the marinade, combine 2 tsp cornstarch and soy sauce in a bowl and mix well. Add the beef and stir to coat evenly. Let stand for 10 minutes.

To make the sauce, combine the orange juice, oyster sauce, honey and remaining 2 tsp cornstarch in a small bowl. Stir until the honey dissolves. Set aside.

In a small, dry frying pan, toast the sesame seeds over medium heat, shaking the pan frequently, until lightly colored, 3-4 minutes. Immediately pour onto a plate to cool.

Place a large skillet or wok over high heat until hot. Add the oil, swirling to coat the sides. Add the ginger and cook, stirring, until fragrant, about 10 seconds. Add the beef and stir-fry until caramelized on the edges and still slightly pink in the center, 2-3 minutes. Add the sauce and cook, stirring, until the sauce boils and thickens slightly, about 20 seconds. Stir in the orange segments and pineapple chunks and cook for 30 seconds to heat through. Transfer to a serving plate, sprinkle with the sesame seeds and serve. Makes 3 servings.


1 pound small shrimp, shelled and uncooked
1 8-oz. can sliced water chestnuts, drained
1/4 cup cornstarch
2 Tbsp. sherry
1 Tbsp. green onions, chopped
1 tsp. fresh ginger, grated
1 tsp. five spice powder
1/4 tsp. salt
1 egg
Oil for frying

Combine all ingredients except oil in a blender or food processor. Blend mixture until mixed well but still a little chunky. Place 2 - 3 inches of oil in a skillet and heat. Drop teaspoonfuls of the mixture into hot oil and cook for several minutes until golden brown. Place on a paper towel to drain. Serve warm with a variety of sauces including duck sauce, sweet and sour sauce and plum sauce. These little goodies are very tasty. I used a deep fat fryer to cook the shrimp balls but 2 to 3 inches of oil in a heavy skillet should work just as well. Just make sure you keep the oil very hot and only cook one or two at a time.


1-1/2 lb. boneless skinless chicken thighs
1 medium onion, chopped
3 medium potatoes, cubed
1 medium apple, chopped
2 Tbsp. curry powder
1 can (14-1/2 oz.) chicken broth
2 cups frozen peas, thawed
2 cups white rice, uncooked

Place chicken in slow cooker; top with onion. Add potatoes, apple, curry powder and broth; cover with lid. Cook on LOW for 8 to 10 hours (or on HIGH for 5 hours). Stir in peas and rice. Cover and cook an additional 20 minutes or until rice is tender.


1-1/2 lb. pork loin, cut into 1-inch pieces
1 medium onion, chopped
1 can (14-1/2 oz.) chicken broth
1 bottle (14 oz.) Kraft Sweet 'N Sour Sauce
1 can (14 oz.) pineapple chunks, drained
1 medium green pepper, chopped
2 cups white rice, uncooked

Place pork in slow cooker; top with onion, broth and sweet 'n sour sauce.
Cook on LOW for 8 to 10 hours (or on HIGH for 5 hours). Add pineapple, green pepper and rice; mix well. Cover and cook an additional 20 minutes. Serves 6

2  to 3 fresh ears of corn or 1 cup frozen whole kernel corn
3  medium yellow potatoes (about 1 lb.), peeled and cut up
3  medium round red potatoes (about 1 lb.), peeled and cut up
3  medium carrots, peeled and sliced (1-1/2 cups)
2  medium fresh jalapeno chili peppers, halved, seeded, and sliced*
4  cloves garlic, minced
1/4  cup butter
1/4  cup dairy sour cream
1  cup shredded sharp cheddar cheese (4 oz.)
   Salt and ground black pepper

Cut corn kernels from cobs (you should have about 1 cup). In a large saucepan cook corn, potatoes, carrots, jalapeno peppers, and garlic, covered, in enough boiling water to cover for 15 to 20 minutes or until vegetables are tender. Drain off water.

Add butter to vegetables. Coarsely mash vegetables with potato masher. Stir in sour cream and 3/4 cup of the cheese. Season to taste with salt and pepper. Top with remaining cheese. Makes 6 servings.

*Note: Use caution when handling hot chili peppers. Wear disposable gloves and wash hands thoroughly after preparation.

This recipe is a favorite treat for Dancer. As Santa delivers gifts around the world, he often visits places too warm for snow. Dancer often brings around this treat to remind us of home.

2 1/4 cups chocolate sandwich cookie crumbs
1 cup pecans, toasted, finely chopped
1 1/2 cups confectioner's sugar, sifted & divided
1/3 cup coconut flakes
1/4 cup light corn syrup
1/4 cup strawberry preserves

Combine cookie crumbs, pecans, 3/4 cup powdered sugar, and coconut in a bowl. Stir sell. Add corn syrup and preserves; stir well. Shape mixture into balls, using 1 tablespoon of mixture for each. Roll balls in remaining 3/4 cup powdered sugar; roll again to coat well. Store in an airtight container up to 4 days. Makes 28 cookies.

Spanish Quarter Hour Soup

4 Tbsp extra virgin olive oil
1 medium onion, minced
2 cloves garlic
4 oz.somewhat stale baguette (French bread), very thinly sliced
1/4 lb. hake (or halibut, cod, similar white fish), cut into cubes
3 oz serrano ham (or prosciutto or country ham), diced
1 lb. small clams
3/4 lb. green peas, shelled
1 quart/1 litre water
1/2 cup dry sherry
1 tsp. sweet Spanish smoked paprika
Salt to taste
1 hard-boiled egg, chopped
Fresh flat-leaf parsley, chopped

Place the clams in icy cold water, sprinkle with cornmeal and refrigerate an hour. Change the water and rinse the sand out of the bowl and repeat 3-4 more times or until no more sand appears at the bottom of the bowl after being left for at least an hour. You can also leave them overnight the disgorge sand.

Heat the oil in a heavy bottomed saucepan and saute the onion and garlic until just starting to brown. Push to one side and fry the bread slices in the oil until the edges are nicely browned and the inner part golden. Remove bread and set aside; keep warm and crisp. Stir in the hake and ham; saute briefly, stirring. Add the clams, peas, water and sherry. Bring to a boil; reduce to a simmer and cook 15 minutes, covered. Add the paprika (smoked Spanish paprika really makes a difference) and salt to taste.

When ready to serve, divide the slices of bread among the soup plates and pour the soup over them. Garnish with the chopped egg and lots of parsley. Serves 4-6.

2  cups dairy sour cream
1-1/2  cups sugar
3  tablespoons all-purpose flour
3   egg yolks
1  cup raisins
3   egg whites
1/2  teaspoon cream of tartar
3/4  cup sugar
1   baked 9-inch pie shell

In a heavy medium saucepan stir together the sour cream, 1-1/2 cups sugar, flour, egg yolks, and raisins. Cook, stirring constantly, over medium heat until thickened and bubbly. Keep warm.

For meringue, place the egg whites and cream of tartar in a large mixing bowl. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating on high speed about 4 minute more or until mixture forms stiff glossy peaks (tips stand straight).

Pour warm filling into baked pie shell. Spread meringue over filling. Bake in a 350 degree F oven for 15 minutes. Remove and cool on a wire rack for 1 hour. Chill 3 to 6 hours before serving; cover for longer storage. Makes 8 servings.


2 tablespoons vegetable oil
3 medium onions, thinly sliced
1 medium red bell pepper, seeded and chopped
1-1/2 cups vegetable consomme`
1/2 cup unsalted sugar-free peanut butter
2 tablespoons cider vinegar
1 teaspoon salt, preferably sea salt
1/4 teaspoon cayenne pepper, or to taste
2 pounds spinach, well washed, stems removed, and coarsely chopped

Heat the oil in a 5-quart Dutch oven or soup kettle. Add the onions and bell pepper, and cook over medium heat, stirring often, until the onions have softened, about 5 minutes. Add the consomme` and bring to a boil. Stir in the peanut butter, vinegar, salt, and cayenne. Add the spinach and cook, stirring often, just until the spinach has wilted, about 5 minutes. Serve immediately. Yield: 4 to 6 servings


1 prepared 9-inch pie crust
2 29-oz. cans of sliced peaches, drained
1/3 cup all-purpose flour
1/2 cup powdered sugar
1 tsp. cinnamon

3/4 cup all-purpose flour
1 tsp. cinnamon
1/2 cup brown sugar
1/3 cup butter

Combine filling ingredients in a large bowl and mix well. Pour into pie crust. Combine all topping ingredients and mix well with fork until crumbly. Sprinkle topping over filling. Bake in preheated oven at 375 degrees for 40 to 45 minutes or until topping is golden brown. You may cover the edges of the pie crust with tinfoil after 20 minutes of baking to prevent excessive browning.


1 cup chopped onion
1 clove garlic, minced
1/2 cup bacon drippings
1 cup chopped celery
1/4 cup dark brown sugar
1 15-oz can tomato sauce
1/2 cup chili sauce
1/4 cup dark molasses
1 tsp salt
1/4 tsp pepper
1/2 cup chopped sweet pickles
2 dashes Tabasco sauce
1 lb l(about 2 1/2 cups) dried Great Northern beans
1 14-oz can pineapple chunks, drained and halved

Wash and sort beans; add 1 1/2 quarts cold water and bring to boiling. Simmer 2 minutes. Remove from heat; cover and allow to stand 1 hour. Saute garlic and onion in bacon drippings. Stir in next eight ingredients and simmer for 20 minutes. Add cooked Great Northern beans, pineapple and pickles. Stir and turn into 3-quart casserole, cover. Bake for 1 hour at 350 F. Uncover and bake 15 minutes. Serves 8-10.


1 Tbsp. sesame seeds
2 tsp. vegetable oil
2 tsp. chopped ginger root
3/4 lb. spinach or other leafy green
1/4 cup vegetable broth
1 tsp. sesame oil
1 tsp. soy sauce

In a small frying pan, toast the sesame seeds over medium heat, shaking the pan frequently, until lightly colored, 3-4 minutes. Immediately pour onto a plate to cool. Place a large saucepan over high heat until hot. Add the oil, swirling to coat the bottom. Add the ginger and cook, stirring, until fragrant, about 10 seconds. Add the spinach and broth and stir once, then cover. Reduce the heat to medium and cook, stirring once, until the greens are wilted, about 2 minutes. Add the sesame oil, soy sauce and sesame seeds and toss to distribute the seasonings. Transfer to a serving plate and serve. Makes 3 servings.


1 tbsp butter or margarine
1 medium onion, chopped
1/4 cup all-purpose flour
1 cup milk
1 cup chicken broth
3/4 lb shredded sharp Cheddar cheese
1 tbsp Dijon mustard
3 large carrots, thinly sliced
4 cups broccoli flowerets
2 cups cauliflowerets
1 1/2 cups dry elbow macaroni
Salt and ground black pepper

Melt butter in 2- to 3-quart saucepan over medium-high heat; add onion and stir often until limp, about 5 minutes. Stir in flour; remove from heat and smoothly blend in milk and broth. Return to high heat and stir until boiling. Add cheese and mustard, reduce heat to low, and stir until cheese is melted. Keep the sauce warm. Meanwhile, bring 3 quarts water to a boil in a 6- to 8-quart pan over high heat; add carrots, broccoli, cauliflower, and macaroni. Cook, uncovered, until vegetables
are just tender when pierced and macaroni is just tender to bite, about 7 minutes. Drain well. Pour into a wide, shallow bowl and mix with warm cheese sauce. Dust with paprika. Add salt and pepper to taste. Serves 8.
(from Wolf Creek Tavern, Oregon)








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