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

Stuck in someone else's frames? break free!

Recipes from Spike & Jamie

Back  <>  Home  <>  Next

Contents Disk 485

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).


A FEW HINTS
AN APPETIZER
APPLE CRANBERRY SALAD TOSS
APPLE-MAPLE DESSERT
APPLES FOURNOU
APRICOT BARS
BACON & CHEDDAR MASHED POTATOES
BAKED BEAN & TOMATO SOUP
BANANA-PECAN STREUSEL BREAD PUDDING
BERRY COBBLER
BREAKFAST COOKIE BARS
BRUNCH LATKES
BUTTER PECAN BARS
CHERRY-CHOCOLATE FRUIT DECADENCE
CHOCOLATE ROYALE CHEESECAKE
CINNAMON PANCAKES
COLOSSAL COOKIES
CORN BREAD BEEF BAKE
CORN CAKES WITH BLACK BEAN SALSA
COUNTRY CAPTAIN CHICKEN
CRANBERRY BUTTON COOKIES
CRANBERRY-ORANGE MARMALADE
CRANBERRY ORANGE RELISH
CRANBERRY-PINEAPPLE and JELL-O SALAD
CREAMY TURKEY VEGETABLE SOUP
CRISPY OVEN FISH
DATE LOAF CANDY
DEVILED CRAB CASSEROLE
DILLED TUNA AND POTATO SALAD
EMERALD ICE CREAM PARFAITS
ENGLISH TOFFEE
FENNEL AND ORANGE SALAD
FETTUCCINE-SALMON SALAD
FINNISH PULLA
FIREHOUSE MEAT LOAF
FLORENTINE CASSEROLE
FRIED CHEESE STICKS WITH TOMATO DIPPING SAUCE
FRUITY TUNA SALAD WRAPS
GLAZED CHICKEN WITH FRUIT & SWEET POTATOES
HOLIDAY BANANA NUT BREAD
HOLIDAY COOKIES
HOT FIVE BEAN SALAD
ITALIAN MARINATED VEGETABLE SALAD
ITALIAN POT PIE WITH PARMESAN-CHEESE CRUST
LEMON-CHEESE DESSERT
MACARONI-CHICKEN SKILLET DINNER
MEIRA'S FAMOUS CHALLAH
MEXICAN STEAK STIR-FRY
ORANGE-WALNUT SALAD
ORIENTAL CABBAGE SALAD
OYSTERS CHESAPEAKE
PARMESAN PUMPKIN PIE
PEPPERMINT HOT CHOCOLATE
PETIT BEURRE COOKIES
POT ROAST AND GRAVY
POUR-AND-BAKE PEAR PUDDING
PUMPKIN SQUARES 
QUINCE MARMALADE S
QUINCE PASTE
RAISIN-AND-PECAN CRESCENTS
RANCH MASHED POTATOES
RUM BALLS
SPANISH POTATO OMELET BITES
SPICY PORK STEW
SPICY SOUP
SPIKE’S BANANA BRAN BREAD
SPIKE’S GOOD-RICH CHEESECAKE
SPUN SUGAR
SUGAR COOKIES
TOMATO TARRAGON BISQUE
UNDERHANDED COOKIES 


A FEW HINTS

This is new information to me; maybe it is new to others, as well:

When you are cutting up or grating a lot of potatoes, you may find them turning brown. To prevent this, drop them into water acidulated with some vinegar or lemon juice.

I believe that it would work well with apples, also; of course, lemon juice would be best.

~^~^~^~^~
I have read that it is okay to substitute dry cocoa powder for melted unsweetened baking chocolate, without the addition of shortening. Merely substitute 3 tablespoons cocoa for each ounce of baking chocolate. I read that it should be added with the
dry ingredients.

~^~^~^~^~

I see that 2 pounds of potatoes, peeled, cut into chunks, and cooked until tender can
benefit by the addition of 1/4 cup butter, 3/4 cup evaporated milk and 1/2 cup grated cheddar cheese. Mash the potatoes, add the goodies, and whip with hand mixer.

~^~^~^~^
Never, EVER put RED PEPPER in an empty HOT skillet. When you inhale the fumes you will think you are about to die, then hope that you will.

AN APPETIZER

3 tablespoons salad dressing or mayonnaise
4 grated (or finely snipped) green onions (or use 1 tbsp dried minced onion)
1 cup grated cheddar cheese
1 small can chopped ripe olives
1/2 teaspoon curry powder

Mix ingredients well and spread on slices of party rye. Bake until cheese melts, then serve.

APPLE CRANBERRY SALAD TOSS
Makes: 8 servings, 1-1/2 cups each

1 bag (10 oz.) mixed salad greens
2 medium apples, sliced
1 cup Walnut Halves, toasted
1 cup sweetened dried cranberries
1/2 cup sliced green onions
1/2 cup Raspberry Vinaigrette Reduced Fat Dressing

Toss greens, apples, walnuts, cranberries and onions in large bowl. Add dressing; toss to coat. Serve immediately.

APPLE-MAPLE DESSERT

1  teaspoon butter
3/4  teaspoon sugar
1  cup all-purpose flour
1  cup sugar
1-1/2  teaspoons baking powder
1/2  cup milk
2   slightly beaten eggs
2  tablespoons maple syrup
1-1/2  cups thinly sliced, peeled and cored Granny Smith apples
1  recipe Custard Sauce (see recipe below)


Butter six 6-ounce custard cups or 3-1/2-inch jumbo muffin cups, using the 1 teaspoon butter, and sprinkle lightly with the 3/4 teaspoon sugar. Set aside.

In a medium mixing bowl, combine the flour, the 1 cup sugar, and the baking powder. Add milk, eggs, and maple syrup. Beat until smooth.

Arrange apples in bottom of custard cups or muffin cups. Pour batter on top, filling
3/4 full.

Bake in a 350 degree F oven for 30 to 35 minutes or until golden, and toothpick inserted in centers comes out clean. Cool 10 minutes. Loosen the sides and remove from cups. Serve warm with Custard Sauce. Makes 6 servings.

Custard Sauce: In a heavy medium saucepan, combine
1 cup whipping cream,
2/3 cup sugar,
1 beaten egg, and
2 beaten egg yolks.

Cook and stir over medium heat until mixture just coats a metal spoon. Remove pan from heat and immediately place in a bowl or sink of ice water to prevent overcooking; stir 1 to 2 minutes until cool. Strain, if you like. Meanwhile, in a small saucepan, bring 1 cup semidry white wine* to just boiling; reduce heat and boil gently until reduced to 1/4 cup (about 15 minutes). Remove from heat and cool. Stir the wine into custard mixture.
Store, covered, in the refrigerator. Makes about 1-2/3 cups sauce.

*Note: If you like, replace the wine in the custard sauce with 1 teaspoon vanilla. The sauce will be slightly thicker without the wine.

APPLES FOURNOU
Baked Stuffed Apples are an absolute favorite in Greece.  There are many various ways to prepare them.  This is a particularly delicious method and you might like to try placing the cooked apple on a bowl of thick creamy plain yogurt (Greek strained yogurt if available) and topping the apple and yogurt with honey.... heaven... 
maria@authentic-greek-recipes.com
 
4 large golden apples
1/2 cup crushed walnuts
2 crushed graham crackers
4 tbsp fruit jam (or marmalade) of your choice
1 oz golden sultanas (golden raisins)
a little butter
 
Soak the sultanas in warm water to soften them for 30 minutes and then drain them well and towel dry them.  Wash and core the apples but DO NOT peel them.  Cut incisions into the peel in 3 places in each apple without damaging the fruit.  Cut out 4 generous sheets of aluminum foil.  Each big enough to wrap an apple inside.  Brush each sheet of
foil with butter and place one apple in the center of each piece.  Mix the jam, crushed walnuts, graham crackers, and sultanas in a bowl and then spoon an even amount into the center of each cored out apple.  Wrap the apples carefully in the foil and bake them in a moderately preheated oven at 350 F for 25 minutes.  Serve them hot.

APRICOT BARS
Makes 32 bars (Portland Oregonian)

2/3 cup dried apricots (snipped)
1/2 cup butter, at room temperature (1 stick; see note)
1/4 cup granulated sugar
11/3 cups all-purpose flour (divided)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla
1/2 cup chopped walnuts
Powdered sugar

Cover apricots with water in a small saucepan; boil 10 minutes. Drain, cool and chop.
(It is easier to snip them before cooking than to chop the cooked ones.)

Preheat oven to 350 degrees. Grease an 8-by-8-inch baking pan.

In a large mixer bowl, beat butter, granulated sugar and 1 cup flour on low until crumbly. Press into pan. Bake 20 minutes or until edges just begin to turn light brown.

In a small bowl, combine remaining 1/3 cup flour, baking powder and salt. Set aside.

With mixer at low speed, gradually beat brown sugar into eggs. Add flour mixture, then vanilla. Stir in walnuts and plumped apricots. Spread over baked layer.

Bake 25 to 30 minutes or until it begins to come away from sides of pan and is firm in middle. Cool in pan. Cut into 1-by-2-inch bars, then roll bars in powdered sugar.

BACON & CHEDDAR MASHED POTATOES
Makes: 8 (1/2-cup) servings

1-1/2 lb. potatoes (about 4 medium potatoes), unpeeled, quartered
1/2 cup mayonnaise or salad dressing
4 slices Bacon, crisply cooked, crumbled
1/4 tsp. garlic powder or 3 cloves garlic, minced
1/4 tsp. salt
1/8 tsp. pepper
1/2 cup Shredded Mild Cheddar Cheese

Cover potatoes with water in large saucepan. Bring to boil; reduce heat to medium. Cook 20 minutes or until tender. Drain.

Mash potatoes. Add dressing, bacon, garlic powder, salt and pepper; beat until fluffy. Stir in cheese.

Serve this creamy and satisfying home-style dish with baked chicken and a side salad.

BAKED BEAN & TOMATO SOUP

2 cups baked (cooked) beans
3 cups water
1 small onion, sliced
1 (16 ounce) can tomatoes
1 1/2 tablespoons butter or margarine
1 1/2 tablespoons flour
Salt and pepper to taste

In large saucepan combine beans, water, onions, and tomatoes. Cook over medium heat for 20 minutes. Put through sieve or puree in blender. Set mixture aside. In same saucepan, melt butter; add flour to bubbling. Add a small amount of the pureed mixture to saucepan; heat and stir. Add remaining bean mixture. Salt and pepper to taste. Simmer 5 minutes before serving. Serves 6.

BANANA-PECAN STREUSEL BREAD PUDDING
 
1  12-ounce can (1-1/2 cups) evaporated milk
1-1/3  cups mashed ripe banana (4 medium)
3   beaten eggs
1/2  cup granulated sugar
1  tablespoon vanilla
1  teaspoon ground cinnamon
1/4  to 1/2 teaspoon almond extract
2  large croissants, cut or torn into 1-inch pieces (5 ounces total)
1/4  cup packed brown sugar
2  tablespoons all-purpose flour
1  tablespoon margarine or butter, melted
1  teaspoon ground cinnamon
1/2  cup chopped pecans
   Whipped cream or ice cream (optional)

Lightly grease a 2-quart rectangular baking dish; set aside. Stir together evaporated milk, banana, eggs, granulated sugar, vanilla, 1 teaspoon cinnamon, and the almond extract. Place croissant pieces in prepared baking dish. Pour egg mixture evenly over croissants, pressing pieces down to be sure they are all moistened.

In a small bowl combine brown sugar, flour, melted margarine or butter, and 1 teaspoon cinnamon. Stir in pecans. Sprinkle over croissant mixture. Bake in a 350 degree F oven for 40 to 45 minutes or until a knife inserted near center comes out clean. Let stand for 30 minutes. Serve warm. If desired, top with whipped cream or ice cream. Serves 10

BERRY COBBLER

6 cups berries
1 cup sugar
4 level tablespoons flour

Mix berries, sugar, and flour in 9 by 13 inch pan.

2 cups flour
1 cup sugar
2 1/2 teaspoons baking powder
1/2 cup shortening
1 cup milk
2 teaspoons vanilla

In bowl mix (until crumbly): flour, sugar, baking powder, and shortening. Add milk and vanilla and mix until smooth. Spread over berry mixture and sprinkle with sugar. Bake at 350 degrees for 45 to 50 minutes.

BREAKFAST COOKIE BARS
from 'Cooking With the Left Side of the Brain'

2 cups oats
1 1/2 cups whole wheat flour
1 cup apple juice
1/4 cup wheat germ
1 cup dried fruit, packed and chopped
3/4 tsp. cinnamon
6 Tbsp. brown sugar
1/2 tsp. salt
1/2 cup fat substitute (mashed bananas, berries, pureed pears, but not applesauce)

Preheat oven to 375. Spray a 9x13 (or a little smaller) pan with nonstick spray. Mix all ingredients, pat thinly on bottom of pan, sprinkle with extra cinnamon and bake for 30 minutes. WAIT TO COOL before removing or they will crumble. Refrigerate then heat in the microwave for 20 seconds.

BRUNCH LATKES
Makes: About 35 latkes or 7 servings, 5 latkes each

1 pkg. (8 oz.) Cream Cheese, softened
4 eggs
2/3 cup flour
1/2 tsp. salt
2 Tbsp. oil
1-3/4 cups cherry pie filling, warmed
7 tsp. cinnamon sugar

Beat cream cheese and eggs with electric mixer on medium speed until well blended. Add flour and salt; mix well.

Heat oil in large skillet on medium heat. Drop tablespoonfuls of the cream cheese mixture, in batches, into skillet; cook 1 min. or until bubbles form on tops, then turn over to brown other sides, adding additional oil if necessary. Drain on paper towels.
Place 5 latkes on each dessert plate; top with 1/4 cup of the cherry pie filling. Sprinkle with 1 tsp. of the cinnamon sugar.

Substitute: Serve topped with ratatouille or sautèed mixed vegetables.
Kosher for Passover

BUTTER PECAN BARS

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

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

CHERRY-CHOCOLATE FRUIT DECADENCE

  1 cup  cherry low-fat yogurt
1/2 cup  fat-free chocolate-flavored syrup
  2 tablespoons  shredded coconut
  1 (8-ounce) container  frozen fat-free whipped topping -- thawed (3 1/4 cups)
  1 pint  strawberries -- sliced (2 cups) OR 3 medium  bananas -- sliced

Mix yogurt, chocolate syrup and coconut in large bowl. Fold in whipped topping. Arrange layer of strawberries in each of 8 dessert or parfait dishes. Top with half of the yogurt mixture. Repeat layers. Serve immediately.  Yield: 8 servings.

CHOCOLATE ROYALE CHEESECAKE

1-1/2 cups crushed Chocolate Sandwich Cookies (about 18 cookies)
2 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup granulated sugar
2 Tbsp. flour
1 tsp. vanilla
1 pkg. (8 squares) Semi-Sweet Baking Chocolate, melted, cooled slightly
1/4 cup hazelnut liqueur (optional)
4 eggs
1 Tbsp. sifted powdered sugar
1/3 cup mixed berries

Preheat oven to 325°F if using a silver 9-inch spring-form pan (or to 300°F if using a dark nonstick spring-form pan). Mix crumbs and butter; press firmly onto bottom of pan. Bake 10 minutes.

Beat cream cheese, granulated sugar, flour and vanilla with electric mixer on medium speed until well blended. Add melted chocolate and liqueur; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
Bake 55 minutes to 1 hour or until center is almost set if using a silver spring-form pan. (Or, bake at 300°F for 1 hour to 1 hour 5 minutes or until center is almost set if using a dark nonstick spring-form pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with powdered sugar and berries just before serving.

How To Press Crumb Mixture Into Pan To Make Crust
Use bottom of straight-sided glass to evenly press cookie crumb mixture onto bottom of spring-form pan.

CINNAMON PANCAKES

  3  cups  Flour
  2  tablespoons  Sugar
  2  tablespoons  Baking Powder
4 1/2 teaspoons  Cinnamon
1 1/4 teaspoons  Salt

As a gift, In a quart jar, combine all ingredients in layers, placing flour on bottom, then cinnamon in middle and other ingredients on top.  Seal jar.

Store in a cool, dry place up to 6 months before using.  Use the following recipe
when you are ready to make pancakes, or copy it onto a recipe card and attach it
to your decorated jar to give as a gift:

To serve immediately, mix dry ingredients in a large bowl.
                 
In a medium bowl, combine:

3/4 cup milk
1 egg
2 Tbsp. vegetable oil

With a wire whisk, blend in 1-1/3 cups Pancake Mix until moistened but still lumpy. 
Cook on a lightly greased griddle or skillet.  Makes about 10 5-inch pancakes.

CLASSIC PENNSYLVANIA DUTCH POTATO SALAD

3 lb. new potatoes
1 large sweet onion chopped
3 Tbsp cider vinegar
1 tsp. salt
1/4 tsp. black pepper
6 slices bacon (can be pork, turkey or lamb)
3 hard-cooked eggs
1/2 cup. chopped gherkin or sweet pickle of your choice

For the dressing:
3 Tbsp. bacon drippings
2 Tbsp. flour
2 Tbsp. sugar
1 tsp. salt
1 tsp. coarse ground dry mustard or mustard seeds
1/4 tsp. black pepper
3/4 cup water
3/4 cup cider vinegar

Cut potatoes into 1/2" pieces. Place in large pan and cook ten minutes or until fork
tender. Drain. Meanwhile, place onion, cider vinegar, salt and pepper in a large bowl.
Add potatoes and toss well to coat with seasonings. Cook bacon in skillet until crisp.
Reserve drippings for dressing.  Remove egg yolks from eggs and place in a small
bowl. Mash (yolks) with fork.  Chop the whites and reserve separately with pickles.

Prepare dressing:  Heat drippings in skillet over medium heat. Stir in flour and cook about a minute. Stir in sugar, salt, mustard and pepper. Add water and vinegar. Bring mixture to a simmer and cook one minute, stirring constantly. Remove from heat and stir in egg yolks. Stir until smooth. 

Toss dressing with potatoes. Stir in egg whites, pickles and bacon bits. Serve warm or at least room temperature.
COLOSSAL COOKIES

1/2 cup butter
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
4 eggs
1 tsp. vanilla
1 jar (18 oz) peanut butter (chunky or smooth)
6 cups quick oats
1 pkg (6) oz. semi-sweet chocolate chips
2 1/2 tsp. baking soda

Heat oven to 350 degrees.  In a large bowl beat together butter and sugars.  Blend
in eggs and vanilla.  Add peanut butter, oats and baking soda.  Mix well.  Stir in
chocolate chips.  Drop by scant 1/4 cup dry measure, approximately 4 inches apart
on un-greased cookie sheet.  Flatten with fork to 2 1/2 inches in diameter.  Bake
10-12 minutes.  Do not over bake.  Cool 1 minute and then remove to wire cooling
rack.

CORN BREAD BEEF BAKE

  1 pound  lean ground beef
  1 medium  onion -- chopped (1/2 cup)
  1 (14 1/2 ounce) can  Mexican-style stewed tomatoes -- undrained
  1 (15 ounce) can  black beans (1 can) -- rinsed and drained
  1 (8 ounce) can  tomato sauce
1/2 cup  frozen corn
  2 teaspoons  chili powder
  1 (11 1/2 ounce) can  refrigerated cornbread twists

Heat oven to 350F.

Cook beef and onion in 10-inch ovenproof skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.

Stir in tomatoes, beans, tomato sauce, corn and chili powder; heat to boiling. Immediately top with cornbread twists left in round shape (do not unwind), pressing down gently. Bake uncovered 35 to 40 minutes or until cornbread is golden brown.  Yield: 6 servings.

CORN CAKES WITH BLACK BEAN SALSA

1/2 cup cornmeal
3/4 cup all-purpose flour
1 tsp. baking powder
1/4 cup Parmesan cheese
1 tsp. sugar
1/2 tsp. baking soda
1 cup buttermilk
2 Tbsp. butter, melted
1 egg
1 8-oz. can whole kernel corn, drained

Place first 6 ingredients in a large bowl and mix. Whisk together buttermilk, butter, egg and corn. Add to dry ingredients and mix thoroughly. Heat a non-stick skillet to medium-high heat. Ladle mixture onto skillet creating 3 inch cakes. Cook until golden brown; about 3 minutes per side. Serve with black bean salsa, recipe to follow.

Black Bean Salsa

2 15-oz. cans black beans, drained
2 Roma tomatoes, diced
Juice of 1 lime
2 serrano chilies, diced
1/4 cup olive oil
2 Tbsp. balsamic vinegar
1/2 tsp. sugar
2 Tbsp. cilantro, minced

Combine all ingredients in a bowl and mix well. Make at least a few hours ahead to allow flavors to blend.

COUNTRY CAPTAIN CHICKEN

2-3 lbs chicken thighs or assorted pieces
Salt and freshly ground pepper to taste
1 Tbsp vegetable oil
2 onions, chopped
1 green bell pepper (capsicum), cored, seeded, and chopped
2-4 cloves garlic, finely chopped
3 Tbsp all-purpose flour
1 Tbsp paprika
1 Tbsp curry powder
1/4 tsp cayenne pepper, or to taste
1 1/2 cups chicken stock
1 can (14 1/2 oz) diced tomatoes, drained
1/2 cup raisins
1 bay (laurel) leaf
1 mango, peeled, pitted, and chopped (optional)

Optional garnishes:
Mango chutney
Thinly sliced scallions (spring onions)
Chopped parsley or cilantro (coriander leaves)
Toasted slivered almonds
Chopped peanuts
Chopped pitted dates
Chopped banana
Shredded coconut

Season the chicken generously with salt and pepper.  Heat the oil in a large, heavy pot (Dutch oven) over high heat and, working in batches, brown the chicken pieces on all sides.  Remove to a plate and set aside.  Add the onions, bell pepper, and garlic and sautè for 5 minutes.  Add the flour, paprika, curry powder, and cayenne and sautè
for 1 minute, stirring constantly.  Add the chicken stock, scraping the bottom of the pot to dissolve the brown bits.  Bring to a boil, reduce the heat, and simmer covered for 10 minutes.  Add the tomatoes, raisins, bay leaf, and optional mango.  Remove and discard the skin of the chicken and add the chicken and the accumulated juices to the pot, making sure it is submerged in the liquid.  Simmer tightly covered until the chicken is done, about 30 minutes.  Adjust seasoning with salt and pepper and serve garnished as desired.  Serves 4 to 6.

CRANBERRY BUTTON COOKIES

  2  cups  Flour
1 1/2 cups  Brown Sugar -- (Packed)
1 1/2 cups  Cranberries -- (fresh ground)
  1  cup  Vegetable Shortening
  3  cups  Quick-cooking Oats
  1/2  teaspoon  Salt
  1/2  teaspoon  Ground Nutmeg
  1/2  teaspoon  Ground Ginger
  1  teaspoon  Baking Soda

In a large mixing bowl, combine flour, baking soda, ginger, nutmeg, salt and oats.
Cut in shortening with a pastry blender or table knives, until particles are very fine.
Add cranberries and brown sugar. Mix until well blended. Cover and chill 1 hour. Roll
out dough to 1/4 inch thickness and cut into 3-inch rounds. Bake on greased cookie
sheets at 375 degrees F. for 12 to 15 minutes or until lightly browned. Cool.

CRANBERRY-ORANGE MARMALADE

1 cup sugar
1/2 cup water
1/8 teaspoon ground cloves
1 cup cranberries

3 cups good-quality orange marmalade (about 2-1/2 pounds)
1/3 cup Grand Marnier (or other orange liqueur) or orange juice
3 tablespoons grated orange peel
2 tablespoons brandy (optional)

Cook sugar, water and cloves in heavy small saucepan over low heat, stirring until sugar dissolves. Increase heat and bring to boil. Add cranberries. Simmer until cranberries are soft but still retain shape, stirring occasionally, about 4 minutes. Cool slightly.

Bring marmalade, Grand Marnier, orange peel and brandy to boil in heavy medium saucepan. Boil until mixture registers 220 degrees F. (jelly stage) on candy thermometer, stirring occasionally, about 20 minutes. Cool slightly.

Using slotted spoon, transfer cranberries from cooking liquid to marmalade (discard liquid). Mix gently. Spoon into four 1-cup jelly jars. Seal tightly. Cool completely. (Can be prepared 4 weeks ahead. Refrigerate.) Yield: four 8-ounce jars

CRANBERRY ORANGE RELISH

This also freezes very well so I have it on hand for dressing for turkey, chicken, pork chops or steak roll ups.

2 large oranges
4 cups cranberries
1 1/3 cups sugar (or Splenda) (add more if you want it sweeter)
Zest the oranges (see note below).  Peel them with a sharp paring knife.  We
do not want the white part of the rind in our relish.  Cut the orange flesh into
10 or 12 pieces, and remove seeds.

Grind cranberries and orange sections together using the fine blade in a food grinder (or put them into a food processor) and mix well. Stir in zest and sugar. Make this several hours before using, so flavors can mingle sitting at room temperature. Makes about a quart of relish.

Note: You can add frozen orange juice concentrate instead of adding the orange sections and then adjust the sugar or Splenda to the sweetness you want.
 
Note:  You can also add a handful of chopped walnuts or pecans, if you like.
 
Note: The kitchen stores have zesters that are very expensive.  The hardware
store has a small rasp that is about 4 dollars.  That's what I have.  Does a good job of zesting.

CRANBERRY-PINEAPPLE and JELL-O SALAD
Makes: 14 servings, 1/2 cup each

1 can (20 oz.) crushed pineapple, undrained
2 pkg. (4-serving size each) or 1 pkg. (8-serving size) jell-o raspberry or cherry
1 can (16 oz.) whole berry cranberry sauce
1 medium apple, chopped
2/3 cup chopped walnuts

Drain pineapple, reserving all of the liquid in a 1-quart liquid measuring cup. Remove 1 Tbsp. of the crushed pineapple; set aside for garnish. Add enough cold water to the reserved liquid to measure 3 cups; pour into large saucepan. Bring to boil; remove from heat. Add gelatin; stir at least 2 minutes until completely dissolved. Add cranberry sauce; stir until well blended. (Note: Due to the presence of whole berries in the cranberry sauce, the gelatin mixture will not be smooth.) Pour into large bowl.

Refrigerate 1-1/2 hours or until slightly thickened (consistency of unbeaten egg whites.)
Stir in remaining pineapple, apple and walnuts; stir gently until well blended. Pour into medium serving bowl.

Refrigerate 4 hours or until firm. Garnish with reserved crushed pineapple and/or extra apple slices, just before serving. Store leftover gelatin in refrigerator.

CREAMY TURKEY VEGETABLE SOUP

3 cups chicken broth or  turkey broth
2 medium carrots, peeled, thinly sliced
1 cup chopped cooked turkey
1 cup zucchini, thinly sliced
1/2 cup uncooked instant rice
1 tsp. dried thyme, crushed
1 container (10 oz.) refrigerated light Alfredo sauce
Oyster crackers (optional)

In a 4-quart Dutch oven or saucepan combine chicken or turkey broth and carrots. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.

Stir in turkey, zucchini, rice, and thyme. Remove from heat. Cover and let stand about 5 minutes or until rice is tender. Stir in Alfredo sauce; return to heat and warm through. If desired, serve with oyster crackers. Makes 4 servings.

CRISPY OVEN FISH
Makes: 4 servings

1/4 cup mayonnaise or salad dressing
1 Tbsp. lemon juice
1 tsp. dried rosemary
1/2 tsp. coarse ground black pepper
4 orange roughy fillets (4 oz. each)
1 envelope Extra Crispy Seasoned Coating Mix

Mix dressing, lemon juice and seasonings until well blended.

Spread dressing mixture evenly onto both sides of fish, then coat both sides evenly with coating mix. Discard any remaining coating mix. Place in single layer in greased shallow baking pan.

Bake at 375°F for 12 to 15 minutes or until fish flakes easily with fork.

DATE LOAF CANDY

4 cups sugar
1 pound pitted dates, cut up
1 cup walnuts, chopped
1 cup milk
1 teaspoon vanilla
1 tablespoon butter

 Mix all ingredients in saucepan and bring to a boil. Boil 8 minutes. Remove from
heat and beat until cooled. Put mixture on damp cloth and roll up. Chill until set up
and slice.

DEVILED CRAB CASSEROLE

1 pound lump crabmeat
1 cup saltine crackers crushed
1 large celery stalk, diced
1 egg hard boiled and diced
1 cup mayonnaise
2 Tbsp. Worcestershire sauce
1 tsp. Old Bay Seasoning
1 tsp. dry mustard
1/2 tsp. curry powder
Lemon wedges

Combine all ingredients except lemon wedges in a large bowl. Place mixture in a lightly greased casserole dish. Bake for 30 - 35 minutes at 375 degrees. Squeeze lemon over casserole just before serving.

DILLED TUNA AND POTATO SALAD
 
3  medium red potatoes (about 1 pound)
1/2  cup light mayonnaise dressing or salad dressing
1/2  cup plain fat-free yogurt
1  tablespoon snipped fresh dill or 1 teaspoon dried dill
1  tablespoon fat-free milk
1/2  teaspoon finely shredded lemon peel
1/4  teaspoon salt
1  clove garlic, minced
1  cup chopped cucumber
1/4  cup sliced green onions
1/4  cup coarsely chopped radishes
1  9-ounce can chunk white tuna (water pack), drained and broken into chunks
2   hard-cooked eggs, chopped
6  cups shredded red-tipped leaf lettuce

Scrub potatoes; cut into 1/2-inch cubes. In a covered medium saucepan cook potatoes in a small amount of boiling water for 10 to 12 minutes or just until tender. Drain and cool slightly.

Meanwhile, in a large bowl stir together mayonnaise dressing, yogurt, dill, milk, lemon peel, salt, and garlic. Stir in cucumber, green onions, and radishes. Add cooked potatoes, tuna, and chopped eggs; toss gently to coat. Cover and chill for 4 to 6 hours.

To serve, line dinner plates with shredded lettuce. Gently stir tuna mixture and spoon on top of lettuce. Makes 6 servings.

EMERALD ICE CREAM PARFAITS

1/2 gallon vanilla ice cream
3/4 cup cream de menthe
1 8-oz. carton whipped topping
1/2 cup pecans chopped

Place 1 scoop of ice cream in a parfait glass or another clear glass. Drizzle 1 Tbsp. cream de menthe over ice cream and add another scoop of ice cream and another Tbsp. of cream de menthe and top with whipped topping and chopped pecans.

ENGLISH TOFFEE

1 lb. butter
1 lb. sugar (2 1/3 cups)
2 lbs. milk chocolate
1 cup blanched, slivered almonds
2 cups toasted whole almonds, chopped finely

Melt the butter over medium heat. Add the sugar and cook, stirring constantly, to the Soft Ball stage (235 degrees). Add the slivered almonds and continue cooking, stirring constantly, to just above the Hard Crack Stage (305 degrees). If the temperature gets too high, the oil from the butter starts to separate from the mixture. Make sure to remove the pan from the heat promptly when you hit 305 degrees.

Stir to recombine the oil, but a little excess is okay. Pour the mixture onto a buttered cookie sheet and spread evenly. Allow to cool. Remove from the pan and place on a sheet of parchment paper. Melt half of the chocolate in a double boiler over low heat. Spread the chocolate over the surface of the toffee, covering every inch. Sprinkle with half of the chopped almonds and push them into the chocolate to set them.

Allow to cool for a few hours or overnight. Turn the toffee sheet over and reserve any excess almond bits that fall off. Melt the other half of the chocolate and spread over the toffee. Sprinkle with the remaining almonds, press them in to set them, and allow the chocolate to cool and harden for a few hours or overnight. Break into pieces. Store in an airtight container. Toffee should keep for three to four weeks.

FENNEL AND ORANGE SALAD
Serves: 4 person(s)

1 small bunch arugula, rinsed and dried
1 large navel orange, peel and white pith removed
1 large fennel bulb
4 paper-thin slices red onion
16 oil-cured black olives
1 Tbsp extra virgin olive oil
1 Tbsp fresh orange juice or 1/2 Tbsp. frozen orange juice concentrate
1/2 Tbsp dried orange zest
1 salt and freshly ground black pepper, to taste

Arrange arugula to make a bed on each of four salad plates.

Cut orange crosswise into thin slices. Arrange one-fourth of slices over arugula on each plate.

Cut away feathery tops of fennel at base of round stalks and discard. Slice off bottom of bulb, remove tough outer layer of bulb and discard both. Halve bulb vertically. Using very sharp knife, cut each half crosswise into very thin slices. Arrange over orange slices.

Separate onion slices into rings and arrange over fennel. Add olives. Sprinkle with salt and pepper to taste.

In small bowl, whisk oil with orange juice or concentrate and zest. Drizzle dressing over each salad. Serve immediately.

FETTUCCINE-SALMON SALAD

  1 (8-ounce) package  spinach fettuccine
  1 (14 3/4-ounce) can  red or pink salmon
  1 cup  purchased dill dip
  1 (10-ounce) package  frozen green peas -- thawed
  4 medium  green onions -- thinly sliced (1/2 cup)
                 
Cook and drain fettuccine as directed on package. Drain salmon; remove skin and bones. Flake salmon. Toss fettuccine, 1/2 cup of the dill dip, the peas and onions in large serving bowl. Top with salmon. Serve with remaining dill dip.  4 servings.

FINNISH PULLA
Makes 2 loaves (Portland Oregonian)

1 1/4 cups 2 percent milk
3/4 cup butter (11/2 sticks)
1 ounce compressed fresh yeast (two 0.6-ounce packages; see note) or 11/2 envelopes
(each 0.25 ounces) active dry yeast (about 31/2 teaspoons)
1 cup warm water (about 110 to 115 degrees)
3/4 cup granulated sugar
3 eggs, at room temperature
1 tablespoon freshly ground cardamom seeds (see note)
11/2 teaspoons salt
8 to 9 cups bread flour
Milk for brushing dough

Heat milk to lukewarm in saucepan or microwave; set aside. Melt butter in another saucepan or microwave and set aside, keeping it liquid.

In a large bowl or the bowl of a mixer, dissolve yeast in the warm water. Pour in milk and stir. Add sugar, eggs, cardamom and salt.

If using mixer, set on low with paddle attachment and gradually add bread flour in 2-cup increments. When the dough is fairly stiff and developed, switch to dough hook and slowly pour in the melted butter, adding a little at a time. The dough will slosh around in the bowl and some butter may splash out. Be vigilant and keep adding the butter. Mix the dough until it is smooth and elastic.

Grease a bowl with the butter wrapper and turn dough in bowl to coat with butter. Cover bowl with plastic wrap and set in a warm place to rise for about an hour.

On a lightly floured counter, divide the dough into 6 equal pieces. Roll each piece in a rope about 14 inches long. Take 3 ropes, gather together at one end, and braid loosely and gather at bottom, to form a loaf. Place the finished braid on a parchment-lined sheet pan. Repeat with the second loaf. Let loaves rise another hour until puffy.

Preheat oven to 375 degrees. Brush dough lightly with milk and bake until golden brown, about 35 to 45 minutes or to an internal temperature of 190 degrees. Note: Compressed fresh yeast is usually found in the dairy case of most supermarkets.

Notes: Grind cardamom seeds in a spice grinder or in a blender. This bread makes wonderful French toast.

FIREHOUSE MEAT LOAF
 
1 egg, beaten
1 cup soft bread crumbs
1/2  cup bottled pasta sauce with vegetables and/or herbs
1 to 2 cloves garlic, minced
1/2  teaspoon dried rosemary, crushed
8 ounces Italian sausage, pork sausage links, or ground beef
1 pound ground beef
2 ounces provolone or mozzarella cheese, cubed
2 tablespoons bottled pasta sauce with vegetables and/or herbs
2 tablespoons shredded provolone or mozzarella cheese

In a large bowl combine egg, bread crumbs, the 1/2 cup pasta sauce, garlic, and rosemary. Remove casings from sausage, if using. Add ground beef and sausage; mix well. Press two-thirds of the mixture evenly in the bottom of an 8x4x2-inch loaf pan.

Make a 1/2-inch indentation down the center of the meat mixture. Place the cheese cubes in indentation. Pat remaining meat mixture evenly over top.

Bake, uncovered, in a 350 degree F oven for 55 to 60 minutes until no pink remains and until a thermometer inserted in the thickest part of the loaf registers 170 degree F. Let stand for 10 minutes.

To serve, transfer meat loaf to a platter. Drizzle top with the 2 tablespoons pasta sauce Sprinkle with the 2 tablespoons shredded cheese. If desired, garnish with fresh rosemary sprigs. Makes 6 servings.

FLORENTINE CASSEROLE

6 oz. bow ties or small shell noodles
2 to 3 cups spaghetti sauce
1 lb. hamburger, browned and crumbled into spaghetti sauce
1 (10 oz.) pkg. frozen chopped spinach, thawed
1 cup sour cream
1/2 cup grated Parmesan or Romano cheese (optional)

Mix the sauce with the noodles. Cool. Layer the noodles with spinach, sour cream, and cheese. Repeat until all ingredients are used. Bake at 375 degrees for 30 minutes.

FRIED CHEESE STICKS WITH TOMATO DIPPING SAUCE

For the cheese sticks:
1 lb mozzarella cheese, cut into sticks measuring 3/4x4”/2x10cm
1/2 cup flour
1/2 tsp. salt
1 tsp. freshly ground black pepper
1 tsp. hot Hungarian paprika
2 tsp. dried oregano
1 egg
1/2 cup buttermilk or sour milk
2 cups seasoned dry bread crumbs
1 cup peanut oil
2 cups olive oil

Blend the flour, salt, pepper, paprika and oregano; coat the cheese sticks with it. Beat the egg and milk together and dip the floured cheese sticks into it. Dip into the bread crumbs until well coated and let rest 10 minutes.

Put the peanut and olive oil into a deep, heavy pot set over a medium flame. (The peanut oil is to increase the flash point and prevent burning; the olive oil is for flavor.) When it is so hot that the surface is shimmering, drop in several sticks but do not
crowd the pot. Cook them, turning regularly, until they are a rich brown on all sides. Remove to several layers of paper towels to drain and continue until all the cheese is fried. Serve hot with the tomato sauce.

For the Tomato sauce:
2 Tbsp extra virgin olive oil
1 small yellow onion, finely minced
3 cloves garlic, finely minced
3/4 lb. ripe tomatoes, blanched and peeled
4 oz. tomato paste
1 Tbsp dried oregano
Salt and freshly ground black pepper to taste
Chopped fresh flat-leaf parsley

Heat the olive oil in a heavy-bottomed saucepan and sautè the onion and garlic until soft but not browned. Put the chopped tomatoes into the blender and puree; add to the onion mixture and simmer 5 minutes. Stir in the tomato paste until smooth. Stir in oregano, salt and pepper.

Pour the tomato sauce into a low bowl and set it in the center of a round platter. Arrange the cheese sticks around it and garnish with parsley and/or fresh basil. Serve hot.
Serves 4.

FRUITY TUNA SALAD WRAPS
Makes 3 servings (Portland Oregonian)

2 tablespoons lemon juice
1 teaspoon curry powder
1/2 cup low-fat lemon yogurt
1 12-ounce can solid white tuna in water, drained
11/2 cups seedless red grapes, cut in half, plus more for garnish, if desired (divided)
1 stalk celery, diced
1/4 cup chopped dates
2 tablespoons minced red onion
2 tablespoons slivered almonds, toasted (see note)
6 large leaves green or red leaf lettuce, washed and patted dry

In a medium bowl, combine lemon juice, curry powder and yogurt; mix well. Stir in tuna, grapes, celery, dates, onion and almonds. Mix well.

Place about 1/2 cup of tuna mixture into center of each lettuce leaf and roll up. Garnish with additional red grapes, if desired.

Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.

GLAZED CHICKEN WITH FRUIT & SWEET POTATOES

1 can (14 oz.) Chicken Broth (1 3/4 cups)
1 pkg. (6 oz.) dried fruit bits or morsels (raisins, apricots, apples, pineapple, etc)
1/4 cup packed brown sugar
1/4 tsp. garlic powder
1/4 tsp. dried rosemary leaves, crushed
4 bone-in chicken breast halves
1 large sweet potato, cut up
1 medium onion, cut into wedges

Mix 1 cup broth, fruit, sugar, garlic powder and rosemary in saucepan. Heat to a boil.

Place chicken, potato and onion in roasting pan. Pour broth mixture over all. Cover.

Bake at 450°F. for 15 min. Uncover and pour in remaining broth. Bake, uncovered, 15 min. or until done. Serves 4.

HOLIDAY BANANA NUT BREAD

2 large eggs, lightly beaten
1 cup mashed, very ripe, bananas
1/2 cup butter or margarine, melted (I used unsalted butter)
1 teaspoon vanilla extract
1 1/2 cups all-purposed flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup chopped pecans or walnuts, toasted*
1/4 cup flaked coconut
1/4 cup raisins

Preheat oven to 325.  Grease and flour a 8 1/2x4 1/2x3 loaf pan.  Combine first 4 ingredients in a large bowl; stir well.  Combine flour, baking soda, salt and sugar; mix well, then add to banana mixture, stirring until well blended.  Stir in pecans or walnuts, coconut and raisins.

Spoon batter into loaf pan.  Bake for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.  Cover with aluminum foil the last 15 minutes of baking, if necessary, to prevent over-browning.  Cool in pan on a wire rack for 10 minutes; remove from pan and let cool completely on the wire rack.  Yields 1 loaf.

Notes: Toast the nuts in a small frying pan in the oven for about 5-8 minutes.  When lightly toasted remove from oven, cool, then chop.

To double:  Double all the ingredients EXCEPT the flour.  Use 2 1/2 cups of flour.

HOLIDAY COOKIES

1 cup margarine
1 cup sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips, M&Ms® plain chocolate candy, raisins, etc.
1 1/2 cups walnuts -- chopped
1 cup oatmeal -- (optional)
1 cup dates, snipped

Mix margarine and sugars well, then add eggs. Mix well, then add vanilla and
almond extracts. Mix well, then add flour, baking powder, baking soda and salt.
Add oatmeal, then add chocolate chips, etc, walnuts and last, the dates. Drop by
teaspoonfuls onto greased cookie sheets and bake at 350 degrees F for 12-15
minutes. Makes 5 dozen cookies.

HOT FIVE BEAN SALAD

8 slices bacon
2/3 cup sugar
2 Tablespoons cornstarch
1 1/2 Teaspoon salt
Dash of Pepper
3/4 cup vinegar
1/2 cup water

1 can each of the following: (all 1 lb. size)
Black Beans
Dark Red Kidney Beans
Cut Green Beans
Wax Beans
Garbanzo Beans

In large skillet, cook the bacon until crisp: drain, reserving 1/4 cup drippings. Return
reserved drippings to skillet. Combine sugar, cornstarch, salt and pepper; blend into drippings in skillet. Stir in vinegar and water; cook and stir until boiling. Drain each can of beans. Stir drained beans into mixture in skillet. Cover and simmer 15 to 20 minutes, stirring occasionally. Turn bean mixture into serving dish. Crumble the bacon over the top of the beans. Makes 10 to 12 servings.

ITALIAN MARINATED VEGETABLE SALAD
Makes: 14 servings, 1/2 cup each

2 cups cauliflower florets
2 cups cut-up green beans
1 cup halved cherry tomatoes
1 cup canned chick peas, drained
1 cup stuffed green olives
1/2 cup thinly sliced sun-dried tomatoes
1/2 cup Sun-Dried Tomato Vinaigrette Dressing

Steam cauliflower and green beans until crisp-tender. Place in large bowl.
Add cherry tomatoes, chickpeas, olives and sun-dried tomatoes; mix lightly. Add dressing; toss to coat. Cover.
Refrigerate several hours or until chilled.

ITALIAN POT PIE WITH PARMESAN-CHEESE CRUST
 
2  cups all-purpose flour
2/3  cup freshly grated Parmesan cheese
3/4  teaspoon salt
3/4  cup butter or margarine, cut up
6  to 7 tablespoons cold water
1  pound Italian sausage links, sliced
1-1/2  pounds  boneless, skinless chicken breasts, cut into 3/4-inch chunks
1  medium onion, chopped
1  35-ounce can whole tomatoes in juice
3  pounds Swiss chard
2  to 4 tablespoons freshly grated Parmesan cheese
   Cooked zucchini

For Parmesan pastry, pulse flour, the 2/3 cup Parmesan, and the salt in food processor to blend. Add butter; pulse until mixture resembles course crumbs. Sprinkle 5 tablespoons water over mixture. Pulse, adding remaining 1 to 2 tablespoons water if necessary, just until mixture is moistened and begins to hold together (dough should still be crumbly). Gather dough into a disk; cut in half and shape into two disks. Wrap
disks and refrigerate 30 minutes.

Meanwhile, heat a 12-inch nonstick skillet over medium-high heat. Add sausage; cook 3 to 5 minutes, until browned. Transfer to bowl with a slotted spoon. Discard excess drippings. Increase heat to high; add chicken to skillet and cook 3 to 5 minutes, turning chicken occasionally, until lightly browned. Add onion; cook 3 to 4 minutes, until tender. Add tomatoes and juice; bring to a boil, breaking up tomatoes with a spoon, then reduce heat and simmer 7 to 8 minutes more. Add sausage and cool.

Meanwhile, heat oven to 375 degrees F. Trim stems from chard and coarsely slice leaves and stems. Bring 1/2 cup water, chard stems and leaves to a boil in large pot. Cover and cook 9 to 10 minutes, until stems are tender. Drain in colander, pressing out excess liquid with a spoon.

Stir chard into cooled chicken-sausage mixture; divide mixture between two 2-quart baking dishes. Divide and sprinkle 2 tablespoons Parmesan over tops of filling.

Roll each pastry disk so it extends 1 inch beyond edge of each baking dish. Place pastry on top of each dish, pressing pastry against side of dish to seal in filling. Cut 2 slits in center of each. Bake pot pies 40 to 45 minutes, until tops are golden and filling is bubbly. Makes 6 servings per pot pie.

Make-Ahead Tip: If you don't want to serve both casseroles at once, one or both can be frozen for a later time. Tightly wrap dishes and freeze up to 2 weeks. To serve, unwrap dishes and let stand at room temperature 30 minutes. Bake in a 350 degree F oven 30 minutes. Increase oven temperature to 375 degree F and bake 45 minutes more. Serve as above.

Tip: Save time by using purchased plain pastry. For more Parmesan flavor, sprinkle each casseroles with 2 tablespoons Parmesan before adding pastry.

LEMON-CHEESE DESSERT

  1 (8-ounce) package  cream cheese -- softened
1 1/2   cups  milk
  1 package  lemon instant pudding and pie filling -- (4-serving size)
  1 tablespoon  grated lemon peel -- (1 to 2 tablespoons)
  1 package  ready-to-use graham cracker pie crust -- (6 ounces)

Beat cream cheese and 1/2 cup of the milk in small bowl with electric mixer on medium speed until blended. Add remaining milk, the pudding and pie filling (dry) and lemon peel. Beat on low speed 1 to 2 minutes or just until blended (do not under-beat).

Pour cream cheese mixture into pie crust. Cover and refrigerate at least 1 hour but no longer than 24 hours. Cover and refrigerate any remaining dessert.  Yield: 6 servings.

MACARONI-CHICKEN SKILLET DINNER

2 cups macaroni, uncooked
1 egg
2 tbsp. water
1 cleaned fryer chicken, cut into serving-size pieces
2/3 cup grated Parmesan cheese
1/4 cup vegetable oil
1 can (28 oz.) tomatoes, undrained
1 medium onion, sliced
1 large green pepper, cut into strips

Cook macaroni according to directions on package; drain. Beat egg and water together until just mixed. Dip chicken pieces into egg mixture, then into cheese. Brown chicken in a large skillet in hot oil a few pieces at a time; drain fat and add undrained tomatoes, onion, green pepper, and macaroni; cover and cook 45 minutes, or until chicken is tender.

MEIRA'S FAMOUS CHALLAH

3 Tbsp. yeast (or 3 pkgs.)
2 1/4 cups warm water. "soup bowl" of warm water
salt
1 Tbsp. brown sugar
raisins
4 eggs
7 cups white flour
3/4 cup oil
7 cups whole-wheat flour
3/4 cup brown sugar
sesame seeds (optional)

Dissolve yeast in "soup bowl" of warm water with 1 Tbsp. brown sugar. Set aside to "bubble-up." In a large bowl or pot, put in eggs, slightly beaten, add oil, brown sugar, 2 1/4 cups warm water, about a tablespoon of salt, a couple of handfuls of raisins (white raisins work best). Add the yeast mixture that has started to "bubble-up" a bit. Stir together. Add flour, alternating a couple of cups of white, then whole wheat. Use your hands and keep adding flour (you may need a little more), until the dough doesn't stick to your hands. Remove the dough and knead just a couple of minutes. Add some oil to the bowl or pot and place dough mixture back in, turning it over so that all sides are coated with oil. Take a towel dampened with warm water and cover the container. Let rise at least 1 hour. Punch down. Separate challah with a bracha, roll, and braid (see illustration, p. 122). Brush with egg wash (using 1 whole egg slightly beaten) and sprinkle with sesame or poppy seeds if desired. Bake in preheated 350 degree F. (175 degrees C.) oven for approximately 20 minutes, or until challahs are golden brown and sound hollow when tapped. Makes about 6 loaves.

MEXICAN STEAK STIR-FRY

3/4 pound  beef boneless sirloin
  1 medium  onion -- chopped (1/2 cup)
  1 small  green bell pepper -- chopped (1/2 cup)
  1 clove  garlic -- finely chopped
  1 cup  frozen whole kernel corn
1/2 cup  salsa
  1  medium  zucchini -- sliced (2 cups)
  1 (15-ounce) can  pinto beans -- (15 to 16 ounces), rinsed and drained
  1 (14 1/2-ounce) can  whole tomatoes -- undrained                       

Remove fat from beef. Cut beef into 1/4 × 1/2-inch strips. (Beef is easier to cut if partially frozen, about 1 1/2 hours.)

Spray 12-inch nonstick skillet or wok with cooking spray; heat over medium-high heat. Add beef, onion, bell pepper and garlic; stir-fry 4 to 5 minutes or until beef is brown.

Stir in remaining ingredients, breaking up tomatoes. Cook about 5 minutes, stirring occasionally, until zucchini is tender and mixture is hot.  Yield: 4 servings.

ORANGE-WALNUT SALAD
Makes: 10 servings

1/3 cup orange juice
1/3 cup red wine vinegar
1/4 cup vegetable oil
2 Tbsp. sugar
1 tsp. grated orange peel
8 cups torn mixed salad greens
2 medium cucumbers, thinly sliced
2 cans (11 oz. each) mandarin orange segments, drained
1 cup walnut pieces
1/4 cup green onion slices

Beat orange juice, vinegar, oil, sugar and orange peel in small bowl with wire whisk until well blended. Set aside.

Toss salad greens with cucumbers, oranges, walnuts and green onions in large salad bowl. Add orange juice mixture; mix lightly. Serve immediately.

Make-Ahead
Dressing can be prepared ahead of time. Cover and refrigerate up to 24 hours.

Extra: For extra flavor, toast walnuts before adding to salad. Preheat oven to 350°F. Spread walnuts in single layer on baking sheet. Bake 5 to 7 min. or until lightly toasted.
Kosher for Passover

ORIENTAL CABBAGE SALAD

4 cups shredded green cabbage
4 cups shredded red cabbage
2 green onions chopped
1/3 cup vegetable oil
4 Tbsp. sugar
6 Tbsp. rice vinegar
1/4 cup sliced almonds
1/2 cup roasted sunflower seeds
2 pkgs. Ramen noodles dry and broken up
Salt and pepper to taste

Combine all ingredients except almonds and Ramen noodles in a large bowl. Just before serving add almonds and noodles. Gently stir and serve.

OYSTERS CHESAPEAKE

12 oysters
12 oyster shells
1 cup flour
4 Tbsp. butter
4 Tbsp. dry white wine or apple cider
2 Tbsp. lemon juice
2 Tbsp. shallots finely chopped
1 tsp. paprika
12 drops Tabasco
Salt and pepper

Flour, salt and pepper coat each oyster. Sautè in butter until lightly browned on both sides. Remove oysters and place in shells. Add wine, lemon juice, shallots and paprika to the pan the oysters were sautèed in and heat for several minutes stirring constantly. Pour sauce over oysters and place 1 drop of Tabasco on each oyster.

PARMESAN PUMPKIN PIE
maria@authentic-greek-recipes.com
 
3.3 lbs pumpkin
10.5 oz milk
1.5 oz flour
1 oz butter
3.5 oz grated Parmesan cheese
4 well beaten eggs
1/3 tsp ground nutmeg
bread crumbs
salt
 
Clean the pumpkin, remove the seeds and cut it into cubes.  Place it in a baking dish and cook the pumpkin in a moderately preheated oven at 350 F until it is tender.  Allow the pumpkin to cool and then send it up in a blender until it is creamy.  Prepare the cream for the filling by melting the butter in a pot over a low flame and then adding
the flour, salt and pepper and mixing them in.  Gradually pour in the milk while constantly stirring with a whisk to prevent lumps from forming.  Allow the cream to simmer for a few minutes and add the nutmeg and the creamy pumpkin and mix it in well so it evenly incorporates.
 
Remove the pot from the flame and allow it to cool and then mix in the grated Parmesan cheese and the eggs gradually while stirring constantly.  Grease a round pie tin with a little olive oil and sprinkle the breadcrumbs all over the surfaces making sure that they have been evenly and completely covered.  Pour in the pumpkin mixture and place the pie tin in a larger tin filled with warm water.  Bake the pie (in the larger tin with the water) at 350 F for 40 - 45 minutes.  Remove the pie tin with the Pumpkin Pie from the larger tin filled with water and allow the pie to cool a little before serving.

PEPPERMINT HOT CHOCOLATE
 
1 1/2 cups heavy cream
1 1/2 cups milk
1/4 cup sugar
1/8 teaspoon salt
6 ounces bittersweet chocolate, chopped
3 drops peppermint oil
Sweetened whipped cream, for garnish
Chocolate shavings, for garnish

In a saucepan, combine the cream, milk, sugar, and salt and heat over medium-low
heat. When the cream mixture just begins to steam, add the chopped chocolate,
and stir, until melted. Stir in the peppermint oil. Divide the hot chocolate among
mugs and top with whipped cream and chocolate shavings.

PETIT BEURRE COOKIES
Makes 48 cookies (Portland Oregonian)

This type of commercially made cookie was popular when the author was a child. These, made at home, are even better. They're perfect cookie jar cookies because they stay fresh almost indefinitely.

31/2 cups all-purpose flour
1/2 cup cornstarch
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
12 tablespoons unsalted butter, softened (11/2 sticks)
1 cup granulated sugar
3 egg yolks
1/2 cup milk

Cover 2 cookie sheets or jellyroll pans with parchment or foil. Set aside.

In a medium bowl, combine flour, cornstarch, salt, baking powder and baking soda, and stir well to mix.

In bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed for about a minute. Add egg yolks, 1 at a time, beating smooth after each addition.

Stop mixer and scrape bowl and beater. On lowest speed, add half the flour mixture. After the dry ingredients have been absorbed, beat in all the milk. Stop the mixer and scrape the bowl and beater. Then, on lowest speed, add remaining flour mixture.

Scrape dough onto a piece of plastic wrap. Press dough into a rectangle about 1/2 inch thick. Wrap and chill dough for several hours or up to 3 days.

When you are ready to bake the cookies, set racks in the upper and lower thirds of the oven and preheat oven to 325 degrees.

Place dough on a floured work surface and lightly flour the dough. Press and pound the dough gently with a rolling pin to soften, then roll it out into a 12-inch square. Cut the square in half, then roll each half to make a 9-by-12-inch rectangle. With the tines of a fork, pierce the dough at 1/2-inch intervals to prevent it from puffing when baking. Use a pizza wheel to cut each rectangle into 3-inch strips (on the 9-inch side), then cut across the strips at roughly 11/2-inch intervals (on the 12-inch side) to make 24 rectangular cookies from each half. Use a narrow spatula to transfer the cookies to the prepared pans. Leave about an inch all around each cookie so they can spread.

Bake for about 15 to 20 minutes, or until they are light golden all over. Slide the papers or foil holding cookies onto cooling racks. Store the cooled cookies between sheets of parchment or wax paper in a tin or plastic container with a tight fitting cover.

POT ROAST AND GRAVY

3 pound boneless chuck roast or California roast (about 2 inches thick)
1 onion
1 package of dry onion soup mix
2 cans of cream of mushroom soup
(For more gravy or a larger roast, use 3 cans of soup)
Garlic seasoning
Salt and pepper to taste

Season the chuck roast with garlic, salt and pepper to taste. Put the meat in a roaster or crock-pot. A little roaster (like an electric skillet except deeper) would work, or an oval crock-pot or cook it in a covered roasting pan in the oven. Turn the roaster or oven to 350 degrees, or turn your crock-pot to high. Slice the onion and put on top of the roast. Sprinkle the package of onion soup mix evenly over the top of the roast. Open the cans of cream of mushroom soup and stack them on top of the roast. Fill each empty can of soup ½ full of water and pour it carefully around the roast (not on top). Cover and cook for 2-3 hours until meat is tender and the gravy has browned.

Note: The soup will eventually cook with the meat juices for a perfectly browned, thickened gravy with an incredible taste. No more browning flour, no more lumpy gravy! Serve with mashed potatoes or white rice. Fix a vegetable and you have a perfect meal.

POUR-AND-BAKE PEAR PUDDING
 
2  15-ounce cans pear halves in light syrup
1/3  cup all-purpose flour
1/4  cup granulated sugar
1/2  cup plain low-fat or fat-free yogurt
2   eggs
1  teaspoon vanilla
3  tablespoons brown sugar

Drain pear halves, reserving 3/4 cup syrup. Score the round side of each pear half by making shallow crosswise cuts across the top. Set pears and syrup aside.

In a blender container or food processor bowl combine flour and granulated sugar. Cover and blend or process until combined. Add yogurt, eggs, vanilla, and the reserved pear syrup. Cover and blend or process until smooth.

Grease a 9 1/2x1-1/2- or 10x1-1/2-inch quiche dish. Arrange pear halves, flat sides down, in bottom of the prepared dish. Pour the batter over pears. Sprinkle with brown sugar.

Bake in a 375 degree F oven for 25 to 30 minutes or just until center is set when gently shaken. Cool on a wire rack about 30 minutes. Spoon into dessert dishes. Serve warm. Makes 6 servings.

PUMPKIN SQUARES 

1 (1-pound) can pumpkin 
1 cup sugar 
1 teaspoon salt 
1 teaspoon ground ginger 
1 teaspoon ground cinnamon 
1/2 teaspoon ground nutmeg 
1 cup chopped pecans 
1/2 gallon vanilla ice cream 
36 gingersnaps 
Garnish: whipped cream or Cool Whip 
Pecan halves, if desired 

Combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg. Add chopped 
pecans. In a chilled bowl, fold pumpkin mixture into softened ice cream. 
Line bottom of 13-by-9-inch pan with half of the gingersnaps. Top with half 
the ice cream mixture. Cover with another layer of gingersnaps; add remaining 
ice cream mixture. Freeze until firm, at least 5 hours. Cut into squares; 
garnish with whipped cream. Sprinkle with pecan halves if desired. Serves 15. 

QUINCE MARMALADE

3-1/2 pounds quince
5 cups water
5 lemons cut in half
6 cups sugar

Wipe fur from outside skin of quinces with a damp cloth. Quarter and core fruit reserving all cores, seeds etc. Place reserved cores and seeds in a cloth, tied at the top with string.

Dice quinces with a knife or food processor. Put into a jam pan with water.

Thinly slice lemons, as for marmalade, and add to pan.

Simmer until fruit is quite tender, about 45 to 60 minutes. Watch carefully so fruit does not boil over.

Warm sugar by placing in a steel bowl in a 250-degree F. oven for 5 minutes. (Or microwave in nonmetallic bowl for 1 minute.) Stir in warmed sugar into jam pan with fruit.

Boil rapidly until setting point is reached , by which time quince should be a beautiful rich pink color. Test a little of the marmalade on a saucer chilled in the refrigerator. Place small amount of sauce on saucer. If a skin forms on top quickly and it runs off saucer in a lumpy formation, it is ready to set.

Pour into sterilized jars, and lid. Invert the lidded jars using a cloth to protect your hands, for two minutes to sterilize the lids.

When cold, wipe jars and label. Store in a cool place. Will keep for at least 12 months.
Yield: about 6 half-pints

QUINCE PASTE

Quince paste (known as membrillo in Spain) has a texture somewhere between that of stiff jelly and gumdrops. It's delicious on toast or crackers or with goat cheese or salty sheep's-milk cheese; manchego and membrillo is a classic combination, made better still with a few slices of serrano ham. (Quince jam and Stilton on bread is another delicious match.) You can buy membrillo at Becerra's, Pastaworks and some grocery stores, or make your own paste when fresh quince is in season, October through December. The high-pectin fruit looks like a large, lumpy yellow pear and is better cooked than raw.

4 medium quinces (about 2 pounds)
1/4 to 1/2 cup water
About 2 cups granulated sugar, as needed

Preheat oven to 350 degrees. Scrub quinces and pat dry. In a small roasting pan, bake quinces, covered with foil, in middle of oven until tender, about 2 hours, and transfer pan to a rack. When quinces are cool enough to handle, peel, quarter and core them with a sharp knife.

In a food processor, puree pulp with 1/4 cup water until smooth (if mixture is too thick, add remaining 1/4 cup water a little at a time, as needed). Force puree through a large fine sieve into a liquid measuring cup and measure amount of puree. Transfer puree to a heavy 3-quart saucepan and add an equivalent amount of sugar.

Cook puree over moderate heat, stirring constantly, until it is thickened and begins to pull away from side of pan, about 25 minutes. Lightly oil a 1-quart terrine or deep baking pan. Pour puree into terrine, smoothing top with an offset spatula, and cool. Chill puree, loosely covered with plastic wrap, until set, about 4 hours.

Run a thin knife around sides of terrine and invert paste onto a platter. (Quince paste keeps, wrapped well in wax paper and then plastic wrap and chilled, for 3 months.) Slice paste and serve with cheese and crackers.

RAISIN-AND-PECAN CRESCENTS
Makes 5 dozen (Portland Oregonian)

2 cups unsifted all-purpose flour
1/2 cup butter (1 stick; see note)
1 8-ounce package cream cheese
2 eggs
2 tablespoons water
1 cup finely chopped pecans
2/3 cup granulated sugar
1/2 cup dark seedless raisins, finely chopped
1 tablespoon ground cinnamon

Place flour in large bowl. With pastry blender or 2 knives, cut in butter and cream cheese until mixture resembles coarse crumbs.

In cup, beat eggs and water with a fork. Stir about half the egg mixture into flour mixture until dough begins to hold together. (Refrigerate remaining egg mixture and save for glaze.)

With hands, press mixture into mound; divide into 6 balls. Wrap each with plastic; refrigerate dough until firm enough to handle -- about 1 hour.

Preheat oven to 350 degrees. Grease 2 large baking sheets.

In small bowl, combine pecans, sugar, raisins and cinnamon. Set filling aside.

On floured surface, roll 1 ball of dough into a 9-inch circle; brush lightly with reserved egg mixture; sprinkle about 1/3 cup filling in a thin layer over dough. Cut dough into 10 wedges.

From the curved edge, roll up each wedge to the point. Place wedges point side down, about 1 inch apart, on greased baking sheet. Bend the ends to curve into a crescent shape. Repeat with other pieces of dough.

Brush each crescent lightly with egg mixture. Bake 20 to 25 minutes or until golden brown. Cool crescents on wire racks. Store in airtight container with wax paper between layers. Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less satisfactory results.

RANCH MASHED POTATOES

1 packet/1 ounce Ranch Salad Dressing and Recipe Mix
4 cups hot unsalted mashed potatoes, with or without skins
butter or margarine

Add Ranch mix to potatoes; stir well. Serve with butter or margarine, if desired. Makes 4 servings.

RUM BALLS
(Or Bourbon Balls)

2 Tbsp cocoa powder
1 cup powdered sugar
1/4 cup rum or bourbon
3 Tbsp light corn syrup
2 1/2 cups vanilla wafers (finely crushed)
1 cup nuts (walnuts or pecans, finely chopped)
1/2 cup powdered sugar

Sift cocoa and 1cup powdered sugar. Combine and stir in rum and corn syrup. Add
cookie crumbs and nuts and mix well. Roll into small balls and dredge in remaining
powdered sugar.

SPANISH POTATO OMELET BITES
 
6   eggs
2  tablespoons half-and-half, light cream, or milk
1/2  teaspoon salt
1/4  teaspoon ground black pepper
  Pinch powdered saffron
1  tablespoon olive oil
1  tablespoon butter
1  cup coarsely chopped fresh mushrooms
2  cloves garlic, minced
2  cups frozen loose-pack diced hash brown potatoes with onions and peppers
1/4  cup snipped fresh chives or 2 tablespoons snipped fresh Italian flat-leaf parsley

Preheat oven to 450 degree F. Grease an 8x8x2-inch baking pan; set aside. In a medium bowl, whisk together eggs; half-and-half, cream, or milk; salt; pepper; and saffron. Set aside.

In a large skillet, heat olive oil and butter over medium heat until butter is melted. Add mushrooms and garlic; cook for 1 minute. Stir in potatoes. Cover and cook over medium-low heat about 10 minutes or until potatoes are lightly browned and tender, stirring occasionally. Remove from heat; stir in chives or parsley.

Spread potato mixture evenly into prepared baking pan. Pour egg mixture evenly over potato mixture, pressing down lightly with the back of a spoon to completely cover potatoes. Bake, uncovered, about 15 minutes or until set and top is golden (center may puff during baking, but will fall during standing time). Remove from oven; let stand 5
minutes. Cut into 1-inch squares. Serve warm. Makes about 4 dozen squares.

SPICY PORK STEW

8 dried red chilies
2 Tbsp. vegetable oil
2 - 3 pounds pork loin cut into 1-inch pieces
1 large onion, chopped
2 cloves garlic, minced
4 cups beef broth
2 red potatoes, diced
2 tomatoes, diced
2 Tbsp. brown sugar
1 tsp. cinnamon
1/2 tsp. ground cloves
2 Tbsp. apple cider vinegar

Place chilies in warm water for 10 - 15 minutes. Meanwhile, heat oil in a large skillet and brown pork with onion and garlic. After chilies have been sitting in the water until softened, remove tips and seeds. Chop the chilies. Place beef broth in a blender and add red chilies. Puree broth and chilies in the blender. Place beef broth in a crock-pot followed by browned pork, onions and garlic. Add potatoes, tomatoes, brown sugar, cinnamon, cloves and vinegar. Cook for several hours until potatoes are tender. This stew is somewhat spicy. If you do not like your food hot, reduce the number of red chilies that you use in the stew. We would recommend that you use some chilies in the stew because they add a great flavor.

SPICY SOUP

1 pound ground beef
4 medium carrots -- scraped and cubed (about 5 carrots)
4 cups potatoes -- peeled and cubed (about 7 potatoes)
1 small onion -- chopped
3 8-oz cans tomato sauce
4 cups water
2 teaspoons salt
1 1/2 teaspoons pepper
1/2 - 1 teaspoon hot pepper sauce

Crock pot: Put hamburger in crock and place in microwave and cook on full power for about 4 minutes. Take crock out and mash up hamburger with potato masher (the old fashioned kind, not the newer round kind); put back in microwave and nuke for another 4 minutes, take out and repeat mashing process; return to microwave for another 2 minutes. I used hamburger that was 90% lean so there was really no fat to drain off. Put crock into the crock pot. Add carrots and potatoes. Put some of the water from the 4 cups in the blender and put the onion in there and chop it up; pour into crock pot. Pour in tomato sauce; use some of the remaining 4 cups of water to rinse out the cans and pour into soup. Add salt, pepper, and hot pepper sauce (1 teaspoon Louisiana Hot Sauce is good). Stir well. Turn crock pot on high and cook for about 3 hours on high. Reduce setting to low and cook for another 5 hours. Stir the soup often. It is wonderful with cornbread.

Top Of Stove: In a Dutch oven or large kettle, brown ground beef. Drain. Add potatoes, carrots, onion and tomato sauce. Stir in water, salt, pepper and hot pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened. 6-8 servings -- 2 quarts

SPIKE’S BANANA BRAN BREAD
[] This one is hot off the presses – just concocted it a few days ago.[]

1 cup all-purpose flour
1/3 cup wheat bran
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt

6 Tbsp butter
2/3 cup brown sugar (or succanot)

2 eggs, lightly beaten

2 mashed bananas (or 3 if you have them)
handful golden raisins, snipped dates, snipped dried apricots or prunes (optional)
handful chopped walnuts or pecans (optional)

Whisk together the dry ingredients. In another bowl, beat butter and sugar until light.
Add in the lightly beaten eggs, then the dry ingredients. Stir to blend – but don’t beat
It to death. Fold in the bananas, dried fruit, and/or nuts. Spray a bread pan, and bake
In a preheated 350 Deg F. oven for about 1 hour. Turn out and let it cool before
slicing.

SPIKE'S GOOD-RICH CHEESECAKE
As an alternative to making a crust and using a spring-form pan, purchase three
8-inch crumb crusts. The baking time is about the same, depending on your oven.

2 1/2 pkg graham crackers
3 Tbsp melted butter
2 Tbsp sugar
1 1/2 tsp cinnamon

Leaving crackers inside waxed paper packages, and inside open box, place inside two plastic bags, then inside a large paper bag. Place just behind the right front wheel of your Volvo. Back up slowly, over the crackers, then forward, again over the crackers. If you’re “chicken,” or don’t know how to drive, use a rolling pin.

Unwrap and place the crumbs in a large bowl. Combine with melted butter, sugar and cinnamon. Line bottom and sides of spring form pan. Be sure they are thick at the corner so the walls don't fail in an earthquake. Set aside.

3 eggs
24 oz cream cheese (3 8-oz pkg)
1 1/4 pts sour cream
1 c sugar
1 Tbsp vanilla
3/4 c buttermilk
3 Tbsp melted butter

Beat eggs well in mixer. Reduce to lowest speed and add bits of cheese a little at a time. Beat (slow speed) until very smooth. Add sugar, sour cream, and vanilla. Continue beating (slow speed). Add the buttermilk. Batter should be the consistency of pancake batter. Fold in melted butter. Turn into unbaked crust and bake 42 minutes at 325 deg. F., the oven having been pre-heated. Chill 8 hours or more. Serve with whipped cream, fruit, or nothing.

SPUN SUGAR

2 cups granulated sugar
1/2 cup water
1/2 teaspoon corn syrup
Vegetables spray and/or oil

Cover the work space with parchment or waxed paper and the floor with newspaper.
Spray a large, heavy baking sheet with vegetable spray, wiping any excess off with a paper towel. Set baking sheet in the middle of the prepared work space.

Place the sugar, 1/2 cup water, and corn syrup in a heavy-bottomed saucepan, over low heat. Stir occasionally until sugar is dissolved. Raise heat to high and bring mixture to a boil. Continue cooking until the temperature registers 310*F (hard-crack stage) on a candy thermometer. Remove from heat, and briefly plunge the saucepan into ice water to stop the cooking. Let stand to thicken slightly, about 1 minute.

Dip a fork or balloon whisk (preferably one that has had the wires cut off at the bottom to leave many straight equal-length wires) into the sugar syrup and wave back and forth to draw out long, fine, threadlike strands over the baking sheet. The syrup will begin hardening almost immediately. With practice you can form the strands into a lattice design, swirls, or even form them into a lacy dome by drawing them out over an inverted oiled bowl or other desired shape. Makes about 2 cups.

Tip: Create spun sugar ribbons, roses and sugar spirals to top dessert creations.

SUGAR COOKIES
Makes: 4-1/2 dozen or 27 servings, 2 cookies each

1 pkg. (8 oz.) cream cheese, softened
1 cup (2 sticks) butter or margarine, softened
1/3 cup granulated sugar
1/4 tsp. vanilla
2 cups flour
Colored sugar or decorating icings

Beat cream cheese, butter, granulated sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add flour; mix well. Cover. Refrigerate several hours or overnight.

Preheat oven to 350°F. Roll dough on lightly floured surface to 1/8-inch-thickness. Cut into shapes with 2-inch cookie cutters; sprinkle with colored sugar. Or, leave plain to frost later with decorating icing (after cookies are baked and cooled). Place on ungreased baking sheets.

Bake 12 to 15 minutes or until edges are lightly browned. Remove to wire racks. Cool completely.

Optional substitute: 1/2 tsp. almond extract for the vanilla.

TOMATO TARRAGON BISQUE

1 Tbsp. olive oil
2 cloves garlic, minced
2 Tbsp. fresh tarragon, finely chopped
3 - 4 tomatoes, chopped
2 cups chicken broth
1/2 tsp. salt
Fresh ground pepper
1 cup sour cream
Extra tarragon sprigs for garnish

Heat oil in a large pan and sautè garlic for 1 minute, add tarragon, tomatoes and stir for 2-3 minutes. Add chicken broth and salt and pepper. Heat thoroughly over medium heat for several minutes. Stir in sour cream and pour into bowls, garnish with tarragon sprigs and fresh ground pepper.

UNDERHANDED COOKIES 

1 cup white sugar 
1 cup brown sugar 
1/2 cup margarine, softened 
3 eggs 
1 1/4 cups peanut  butter (chunky or plain) 
1 teaspoon vanilla 
4 1/2 cups quick oats 
2 teaspoons baking soda 

Cream white and brown sugars and margarine. Add eggs and peanut butter. Mix 
in vanilla, oats and baking soda. Drop by teaspoonfuls onto cookie sheet. Bake
10 to 20 minutes at 350 degrees. 

Note: You can add extra ingredients, such as chocolate chips, raisins, nuts 
and/or coconut to the dough.




 

 

 

 

 

 

SHALOM FROM SPIKE & JAMIE



 Join one of our Discussion Forums:

Free Recipe Collection Forum

Jewish Recipe Forum

 


Free Newsletters:

We also publish two newsletters a couple of times a month.
To subscribe, send a blank email to the appropriate email address.
Topica will send you a message asking if you really intended to subscribe
- just click reply - that's it!

Free Recipe Collection Newsletter
freerecipes-subscribe@topica.com

Jewish Recipe Collection Newsletter
jewishrecipes-subscribe@topica.com

 


 

Click here to add our Web Site to your Favorites List:

Add to Favorites

 


Search this site powered by FreeFind

 


Our Favorite Internet Search Engine:
  www.google.com

 


Mail this Page to a Friend

 


Any problems with this page? 
Send the URL of this page & a description 
of the problem to webmaster.
Thank you!

 


Back to Spike's & Jamie's Recipe Collection

 

 


 

 


Barnes & Noble Home Page

Barnes & Noble Music Page

 

 

Tired of Geek Speak when 
you have Computer Questions?

The Newbie Club - 
Computer Information for the Rest of Us!

 

 

Your Own Domain Name 
- $15 a Year

Watkins
- Superior Quality Products since 1869

 

 


Disclaimer: These web site links are listed as a convenience to our visitors. If you use these links, we take no responsibility and give no guarantees, warranties or representations, implied or otherwise, for the content or accuracy of these third-party sites.

Due to the number of recipes and tips we receive, it is impossible for us to personally test each one and therefore we cannot guarantee its success. Please let us know if you find errors in any of them.

We do not endorse or recommend any recipes, tips, products or services listed in our ezines or on our web pages. You use them and their contents at your own risk and discretion. If you do not agree to these terms, please don't continue to use them. If you do use them, it means you agree to these terms.

Copyright notice - No infringement of any text or graphic copyright is intended. If you own the copyright to any original image or document used for the creation of the graphics or information on this site, please contact the Webmaster with all pertinent info so that proper credit can be given. If you wish to have it removed from the site, it will be replaced ASAP.

 


 

 


 

 


 

Back to Top