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).



6-15 oz cans vegetable broth
1-15 oz can diced tomatoes
4 medium potatoes, peeled and cubed
2 medium carrots, peeled and sliced
1 tbsp. dried basil
1 bunch of broccoli flowerets
1-10 oz bag frozen mixed vegetables
1-15 oz can sweet corn, drained
1-15 oz can red kidney beans, rinsed and drained
1-15 oz can great white northern or canelli beans, rinsed and drained
water (enough to cover vegetables in addition to the broth)
salt & pepper to taste
any extra vegetables you can fit or want (optional)

In a Dutch oven, combine vegetable broth, tomatoes, potatoes, carrots, and basil. Bring to a boil. Reduce heat and simmer for 20 minutes.

Increase heat to medium, add remaining ingredients and cook for 20-30 minutes more or until all vegetables are tender. Serve with crackers and/or fresh bread.

Note: For a texture similar to stew, reduce the amount of water you add.

To freeze leftovers, put soup in a gallon freezer bag. Lay flat on freezer floor until frozen. Once frozen, this can be easily picked up and stacked with other freezer foods. This soup also makes a great base for meat soups. Simply add more broth and meat.

Yield: 24 servings
   1 3/4 cups sifted cake flour
1/2 tsp Baking soda
       1 tsp cinnamon
     1/2 tsp allspice
     1/8 tsp cloves
     1/2 tsp salt
     1/4 cup margarine
     3/4 cup sugar
       1    egg
     1/2 cup unsweetened applesauce
1/2 cup  Raisins
   Preheat oven to 375 F. Prepare bottom of a 11 x 7 ~inch pan with vegetable pan coating. Sift together flour, baking soda, spices and salt. Cream together margarine and sugar. Add egg to margarine mixture and beat until light and fluffy. Alternately add the dry ingredients and applesauce, stirring just enough to blend well. Add the raisins. Turn
into the prepared pan and bake about 30 minutes. Let cool for 10 minutes then cut into 24 squares.


large bunch of parsley
small bunch of spring onions (scallion) bulbs
4 ripe avocados
1 tbsp lemon juice
4 hard-boiled eggs, halved
1 tsp salt
10 grinds of black pepper
1 rounded tbsp mayonnaise

Chop the parsley and the spring onions finely in the food processor. Add the peeled, stoned and roughly cubed avocados and the lemon juice, then add the eggs and seasonings. Pulse until the eggs are finely chopped. Turn into a bowl and add enough of the mayonnaise to bind the mixture into a patè. Taste and re-season if necessary. Pile into a shallow bowl and chill until required. Serve with scoop crisps or spread on fingers of challah. Yield: 8 servings as a starter, 12 as a dip


2 1/2 cups all-purpose flour
3 large eggs
2 tsp olive oil

Place the flour in a large mixing bowl or on a flat work surface and form a well in the center.  Beat the eggs and oil together and pour into the well.  Using a fork, begin mixing the flour and egg mixture in the center of the well, gradually working towards the outside of the mound of flour as the ingredients are combined.  When the mixture
becomes too stiff to work with the fork, begin incorporating the ingredients with your hands until a ball of dough is formed.  The dough should be firm enough to handle and not sticky.  Adjust the consistency with additional flour or a few drops of water if
necessary.  Alternately, the ingredients may be combined in an electric food processor and processed until a ball is formed.  Knead the dough by running it through the pasta machine set on its widest setting six or seven times, folding the dough in thirds after each pass and dusting lightly with flour if the dough becomes sticky. After kneading the dough should be firm and have the texture of smooth leather.  Wrap the dough in plastic wrap and let it rest for 30 minutes to 3 hours.

To make noodles, cut the dough into 6 pieces and roll through the pasta machine set on the widest setting several more times, folding in thirds and dusting lightly with flour if needed to prevent sticking, then begin decreasing the width by one notch with each successive pass through the machine until the dough has reached the desired thickness. Most noodles require the thinnest setting, but thicker noodles such as spaghetti and pappardelle require only the next-to-last setting on the machine.  Let the dough dry for about 15 minutes and then pass through the cutting mechanism on your machine, or cut by hand.  The cut noodles may be cooked immediately, or may be frozen or dried and stored for several weeks in an airtight container.  To dry, roll the
noodles gently into small "nests" or simply allow to dry flat.

To cook, boil at least 4 quarts of salted water for this recipe. Add the pasta to the boiling water and stir gently.  Fresh pasta, even when dried, cooks much faster than commercial dried pasta.  Depending on the thickness of the noodles, the pasta will be done in as little as 5 seconds, and in no case should it take longer than 1 minute to
cook after the water has returned to the boil.  Test the pasta frequently and drain it in a large colander as soon as it is tender but still firm.  Makes about 1 lb to serve 4 to 6.


1 1/2 cups dried black beans (10 oz), picked over and rinsed
8 bacon slices (7 oz), chopped (1 cup)
1 small onion, cut into 1/4-inch dice (3/4 cup)
1/2 red bell pepper, cut into 1/4-inch dice (3/4 cup)
1 1/2 teaspoons chopped garlic
1/2 teaspoon finely chopped seeded fresh jalape&241;o chile
1 1/2 teaspoons dried oregano, crumbled
1 Turkish or 1/2 California bay leaf
1/2 teaspoon dried thyme, crumbled
3 qt reduced-sodium chicken broth (96 fl oz)
3/4 teaspoon white pepper
2 tablespoons chopped fresh cilantro

Accompaniments: sour cream and chopped fresh cilantro

Cover beans with cold water by 3 inches in a bowl and soak at room temperature at least 8 hours, or quick-soak (see note, below). Drain well in a colander.

Cook bacon in a 5- to 6-quart heavy pot over moderately high heat, stirring occasionally, until golden, about 5 minutes. Transfer bacon with a slotted spoon to a small bowl and pour off all but 1 tablespoon fat from pot. Reserve 2 tablespoons chopped bacon for topping, then return remaining bacon to pot and heat over moderately high heat until hot but not smoking. Add onion, bell pepper, garlic, chili, oregano, bay leaf, and thyme and sauté, stirring frequently, until onion is softened, about 5 minutes.

Add beans, chicken broth, and white pepper and simmer, partially covered, stirring occasionally, until beans are very tender, about 2 1/2 hours. Discard bay leaf and stir in cilantro.

Serve soup topped with sour cream, chopped cilantro, and reserved bacon.

To quick-soak beans, cover dried beans with 3 inches of cold water in a large saucepan. Bring to a boil and cook, uncovered, over moderate heat 2 minutes. Remove from heat and cover pan, then soak beans, covered, 1 hour.

Soup can be made 3 days ahead and cooled completely, then chilled, covered. Thin with water if desired when reheating.


8 cloves of garlic, not peeled
1/2 pound ripe Brie or Fontina cheese, cut in 1-inch cubes
1 cup oil-cured Mediterranean or Greek black olives, pitted
1/4 cup olive oil (do not substitute)
Italian bread or raw zucchini slices

Preheat oven to 350 degrees F. Wrap unpeeled garlic cloves tightly in aluminum foil. Bake 30 minutes. Remove from oven, open foil, and let garlic cloves rest about 10 minutes until cool enough to handle.

When cool, pinch each clove from the root end and squeeze the garlic pulp into a small bowl. Set aside.

While garlic cloves are cooling, melt Brie or Fontina cheese in a double-boiler over simmering (not boiling) water, stirring until smooth.

Using a food processor or heavy-duty blender, puree olives, garlic, and olive oil about 15 seconds. Add melted cheese and pulse about 10 more seconds until combined.

Remove to serving dish and cover with plastic wrap touching the top of the spread. Refrigerate at least 2 hours. Before serving, let pate rest for 30 minutes at room temperature.

Serve as a spread with Italian bread, zucchini rounds, crackers, or other fresh vegetables. Yield: 1-1/2 cups


1 cup frozen blackberries, thawed (or use blackberry preserves and omit honey)
2 tablespoons honey
2 tablespoons (1/4 stick) butter, melted
1 teaspoon fresh lime juice
1 tablespoon golden brown sugar
1 tablespoon ground cumin
2 teaspoons salt
1 1/2 teaspoons chipotle powder, divided
4 6- to 8-ounce salmon fillets with skin

Preheat oven to 425°F. Press berries through sieve into medium bowl. Discard seeds. Transfer 1/4 cup berry puree to medium bowl. Whisk in honey, butter, and lime juice for glaze. Transfer 6 tablespoons glaze to small bowl and reserve as sauce.

Place rack on rimmed baking sheet. Mix brown sugar, cumin, salt, and chipotle on plate. Dip flesh side of salmon in spice mixture; place coated side up on rack. Brush with remaining glaze.

Bake salmon until just opaque in center, about 15 minutes. Serve, passing reserved glaze separately as sauce. Makes 4 servings.


1 cup all-purpose flour
1/2 cup packed light-brown sugar
1 stick (1/2 cup) butter, melted
2 tsp ground cinnamon

2 cups all-purpose flour
3/4 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
2 large eggs
1 stick (1/2 cup) butter, melted
1/2 cup 1% low-fat milk
2 medium Granny Smith apples, peeled, halved, cored and cut in 1/2-in. dice

Heat oven to 350F. Coat a 9 x 5 x 3-in. loaf pan with nonstick spray.

Streusel: Stir ingredients in a medium bowl with a fork until crumbly. Set aside.

Cake: Stir flour, sugar, baking powder and salt in a large bowl until blended.

Beat eggs in a medium bowl with a fork just to blend. Stir in butter and milk to combine. Add to flour mixture and fold with a rubber spatula just until dry ingredients are moistened. Spoon half the batter into prepared pan; spread to cover bottom. Sprinkle with 1/2 the apples and 1/2 the streusel. Spoon on remaining batter, spreading to cover.
Sprinkle with 1/2 the streusel, the remaining apples and then the remaining streusel.

Bake 1 hour 10 minutes to 1 hour 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Run a knife around sides; invert cake onto rack. Turn streusel side up and let cool completely.  Serves 8.

Serving Size : 6

Vegetable cooking spray
4 cups cabbage -- coarsely chopped
1 cup carrot -- coarsely shredded
1/2 cup sliced green onions
1 cup skim milk
1/4 cup Gruyere cheese
1/2 teaspoon caraway seeds
1/4 teaspoon salt
2 eggs -- lightly beaten
1 egg white
2 tablespoons minced fresh parsley
1 tablespoon grated Parmesan cheese

Coat a small saucepan with cooking spray; place over medium heat until hot. Add cabbage, carrot, and green onions; sauté 7 minutes or until tender. Spoon cabbage mixture into a 10 x 6-inch baking dish coated with cooking spray. Combine milk and next 5 ingredients (milk through egg white) in a medium bowl; stir well. Pour over cabbage mixture. Combine parsley and Parmesan cheese; sprinkle over cabbage mixture. Bake at 375 degrees for 40 minutes or until knife inserted in center comes out
clean. Let stand 5 minutes before serving.

This basic sponge cake is one of the easiest you'll ever make. It's simply decorated with chocolate-covered coffee beans, but it teems with a rich coffee flavor.

1 1/3 cups eggs (about 6 large), room temperature
1 1/3 cups sugar
1 1/3 cups all-purpose flour
1/8 teaspoon salt
2 tablespoons instant coffee granules
1 tablespoon water

Filling & Frosting
1/4 cup plus 1 tablespoon milk, divided
2 tablespoons instant coffee granules, divided
1 cup semisweet chocolate chips, melted
6 cups whipping cream, divided
1/3 cup powdered sugar

Chocolate-covered coffee beans, if desired

Heat oven to 350°F. Butter 2 (9-inch) round cake pans. Line with parchment paper; sprinkle with flour.

In large bowl, beat eggs until frothy. Slowly beat in sugar at high speed until very light and lemon-colored. Beat an additional 5 minutes. In small bowl, stir together flour and salt. Reduce speed to low; beat in flour mixture. Beat an additional 30 seconds.

In another small bowl, stir together 2 tablespoons coffee granules and water until granules are dissolved. Gently fold into batter, scraping down sides of bowl. Divide batter equally between pans.

Bake 20 to 25 minutes or until cakes pull away from sides of pans and centers spring back when lightly touched. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely. Cut cakes horizontally into 2 layers each.

Meanwhile, in another small bowl, stir together 1/4 cup of the milk and 1 tablespoon of the coffee granules until granules are dissolved. Stir into melted chocolate until smooth. Cool completely.

In medium bowl, beat 1 cup of the cream at medium-high speed until soft peaks form; fold into chocolate mixture. In another small bowl, stir together remaining 1 tablespoon milk and remaining 1 tablespoon coffee granules. In large bowl, beat remaining 5 cups cream until firm but not stiff peaks form; slowly stir in coffee mixture and powdered sugar.

Spread 1 cake layer with one-third of the chocolate mixture. Top with second cake layer; spread with one-third of the chocolate mixture. Top with third cake layer; spread with remaining chocolate mixture. Top with remaining cake layer. Frost top and sides of cake with coffee-flavored whipped cream. Garnish with coffee beans. Store in refrigerator. 16 servings


3/4 cup vegetable oil
1/4 cup cider or red wine vinegar
1 garlic clove, minced
2 to 3 tsp Dijon mustard
1 tsp Worcestershire sauce
1/2 to 3/4 tsp salt
1/2 tsp lemon juice
1/4 tsp pepper
1/4 tsp sugar

1 pkg. (10 oz) frozen peas, thawed
2 celery ribs, thinly sliced
3 green onions, thinly sliced including some of the tops
1/2 cup sour cream
4 bacon strips, cooked and crumbled or 1/4 cup bacon bits
3/4 cup chopped cashews
lettuce leaves and tomato wedges, optional

For dressing, combine the first nine ingredients in a small bowl; mix well.  Cover and refrigerate for 1 hour.  In a large bowl, combine peas, celery and onions.  Combine sour cream and 2 Tbsp of dressing (refrigerate remaining dressing); mix well.  Fold into the pea mixture.  Just before serving, stir in bacon and cashews.  If desired, serve on
lettuce leaves with a tomato garnish.  Yield:  6-8 servings.

Notes: If doubling this recipe DO NOT double the first 9 ingredients. Remaining dressing may be served on a tossed salad. 

This is a good way to stretch caviar for an elegant and easy appetizer.

36 fresh snow peas
1/4 cup crème fraichè (see Note)
1 tablespoon fresh dill, minced
2 tablespoons cream cheese
1 lime, juice and zest
Salt to taste
Freshly ground black pepper
2 ounces caviar (salmon or lumpfish)
Red lettuce leaves

Bring a pot of salted water to a boil and blanch the snow peas for two minutes. Drain and plunge into cold water to stop the cooking process. Using a sharp paring knife, carefully make a slit along the length of one side of each snow pea to make a pocket.

In a bowl, combine crème fraichè, dill, cream cheese, lime zest, and lime juice.
Mix thoroughly, then season to taste with salt and pepper. Gently fold in the caviar.

Carefully pipe or stuff the snow peas with the cheese/caviar mixture. Arrange stuffed peas on a platter lined with red lettuce leaves.

Note: Sour cream or plain yogurt may be substituted for the creme fraiche.


2 ounces Black Romanov caviar
3 scallions, chopped fine
2 bunches parsley, chopped fine
1/2 lemon
1 pint small curd cottage cheese
1/2 cup light sour cream
3 hard-boiled eggs

Chop egg whites and yolks separately. Mix sour cream, egg whites and cottage cheese together. In medium bowl layer: part of parsley, 1/2 of cottage cheese mix, scallions, balance of cottage cheese mixture. In center, place egg yolk, surround with circle of caviar. Ring bowl with rest of parsley. Squeeze lemon juice over top. Serve with crackers.

By Claudia Roden Reprinted with permission from The Book of Jewish Food: An Odyssey from Samarkand to New York, published by Knopf. Makes 4 Loaves

2 tablespoons dry yeast
2¼ cups lukewarm water
½ cup sugar
4 eggs, beaten, plus 2 yolks or 1 whole egg for glazing

1 tablespoon salt
½ cup vegetable oil
About 9 ¼ cups flour
Poppy or sesame seeds (optional)

Dissolve the yeast in the water with 1 teaspoon of the sugar. Beat well and leave 10 minutes, until it froths.

In a very large bowl, lightly beat the eggs. Then add the salt, sugar, and oil and beat again. Add the frothy yeast mixture and beat well. Now add the flour gradually, and just enough to make a soft dough that holds together, mixing well, first with a large spoon, then working it in with your hands. Knead vigorously for about 15 minutes, until it is very smooth and elastic, adding flour if the dough is too sticky. Pour a little oil in the bowl and turn the dough, so that it is greased all over. Cover the bowl with plastic wrap and put it in a warm place to rise for 2 or 3 hours, or until it has doubled in bulk. Punch the dough down and knead again, then divide into four pieces to make 4 loaves.

To make round challah: Take 1 piece of dough, roll it between your palms, and pull it out into a long fat rope about 18 inches long and 2 inches thick—a little fatter at one end. Take the fatter end and put it in the middle of an oiled baking sheet, then coil the rest of the rope around it like a snail. Continue with the remaining 3 pieces.

To make braided challah with 3 strands: Divide 1 piece of the dough into 3. Roll each piece between your palms and pull into long thin ropes about 18 inches long and 1¼ inches wide. Pinch 1 end of all the strands together and plait them: bring the rope on the right over the middle one, then bring the one on the left over it and continue to the end. Pinch the ends together and tuck them under the loaf. You may find it, easier to begin plaiting in the middle of the 3 strands and plait towards the 2 ends. Continue with the remaining 3 pieces.

Place the 4 loaves on well-oiled baking sheets, leaving plenty of room for them to expand, then leave to rise for 1 hour, or until doubled in bulk. Now brush gently with the beaten egg yolks or if you want to sprinkle with poppy or sesame seeds, brush first with the whole beaten egg (the seeds stick better if the white is there too). Bake in a preheated 350° F (180°C) oven for 30?40 minutes or until the loaves are beautifully golden-brown. They are done if they sound hollow when you tap the bottoms.

Variations for Sweet Challahs:

Add ½ cup honey to the beaten eggs.
Add ¾ cup raisins and knead them into the dough after it has risen and been punched down.


1 cup butter (no substitutions) softened
1/2 cup confectioners sugar
1 Tbsp water
1 teaspoon vanilla extract
2 cups all purpose flour
1 cup quick cooking oats
1/2 tsp salt
36 maraschino cherries, well drained ( i half them)
2 cups confectioners sugar 1/4 to 1/3 cup milk
2 cups flaked coconut, finely chopped
In a mixing bowl. cream butter, sugar, water and vanilla. Combine flour, oats and salt; gradually add to the creamed mixture. Shape a Tbsp of dough around each cherry, forming a ball.  Place 2 in. apart on ungreased baking sheets.  Bake at 350 degrees for 18 to 20 minutes or until bottoms are browned. Remove to wire racks to cool. Combine sugar and enough milk to achieve smooth dipping consistency. Dip cookies, then
roll in coconut.  YIELD 3 dozen


One large chicken cut up into serving size pieces (breasts, legs, etc.)
1 large white onion chopped
3 - 4 ribs celery chopped
Salt and pepper to taste
1 and 2/3 cup Bisquick baking mix
2/3 cup milk

Place chicken, onion, celery, salt and pepper in large pot. Add water to cover chicken. Cook over medium heat until chicken is cooked through. Remove just chicken from pot and cool. Remove chicken meat from bone and discard skin. Tear chicken into small pieces and return to broth. Bring mixture to a boil. Mix baking mix and milk and add to broth in tablespoon measurements. Reduce heat and cook 10 minutes. Cover and cook 10 minutes. Serve hot.

Welsh Rarebit

8 slices of thick white bread, crusts trimmed and toasted
4 cups grated Cheddar cheese
2 Tbsp. flour
1/2 cup beer
2 Tbsp. butter
2 tsp. Worcestershire sauce
1/2 tsp. English dry mustard
1 tsp. cayenne pepper

Combine Cheddar cheese and flour. Put cheese/flour mixture in a 3 quart saucepan and combine with beer, butter, Worcestershire sauce, mustard and cayenne pepper. Stir constantly until cheese has completely melted and mixture is smooth. Pour the mixture evenly over the toast and place under a broiler for a minute or two to lightly brown the cheese. Serve immediately.


6 Tbsp. butter
2 Tbsp. shallots, chopped
6 boneless chicken breasts
1 and 1/2 cups chicken broth
1/4 cup flour
1/3 cup cream
1/4 cup dry sherry
1 Tbsp. Fresh parsley, chopped
Salt and pepper to taste
1/2 cup country ham, cut into small pieces
1 cup Fontina cheese, shredded

Melt 1 Tbsp. of butter and cook shallots for several minutes. Add chicken and chicken broth and simmer for about 10 minutes. Remove chicken and place in a large baking dish, reserving the chicken stock with shallots. In a separate pan, melt the remaining butter and add flour and stir until a paste forms. Add reserved chicken stock and shallots and bring to a boil; mixture should start to thicken. Reduce heat and add cream, sherry, parsley and salt and pepper. Cook over low heat for several minutes. Pour sauce over chicken and sprinkle with ham and cheese. Bake at 350 for 20 minutes or until cheese melts. Serve with rice or pasta.


1 box chocolate cake mix
8 oz. sour cream
1 4-serving box INSTANT chocolate pudding
1/2 cup oil
1/2 cup water
4 eggs
6 oz. bag chocolate chips

Beat all ingredients EXCEPT chocolate chips together (using electric mixer--2 minutes, by hand--3 minutes), until well blended.    Fold in chocolate chips.  Pour into well-greased and floured tube pan.  Bake at 350 degrees for 55-60 minutes. Let cool for at least 15 minutes in pan.  Remove from pan, cool completely and serve.  Can be frosted, dusted with powdered sugar or glazed with 1/2 cup melted canned frosting (microwave
30 seconds, until pouring consistency).

1  cup butter or margarine
2  cups packed brown sugar
2   eggs
2  teaspoons vanilla
2-1/2  cups all-purpose flour
1  teaspoon baking soda
3  cups quick-cooking rolled oats
1  14-ounce can (1-1/4 cups) sweetened condensed milk
1  12-ounce package (2 cups) semisweet chocolate pieces
1  cup chopped walnuts
2  teaspoons vanilla

Set aside 2 tablespoons of the butter or margarine. In a large mixing bowl beat the remaining butter or margarine with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until well mixed. Beat in eggs and 2 teaspoons vanilla. In another large bowl stir together flour and baking soda; stir in oats. Gradually stir dry mixture into beaten mixture. Set aside.

In a medium saucepan combine the reserved butter or margarine, the sweetened condensed milk, and chocolate pieces. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in walnuts and the 2 teaspoons vanilla.

Press two-thirds (about 3-1/3 cups) of the oat mixture into the bottom of an ungreased 15x10x1-inch baking pan. Spread chocolate mixture over the oat mixture. Using your fingers, dot remaining oat mixture over the chocolate.

Bake in a 350 degree F oven about 25 minutes or until top is lightly browned (chocolate mixture will still look moist). Cool on a wire rack. Cut into 2x1-inch bars.

Servings: 16

1 (10-oz.) jar maraschino cherries
1/3 cup butter or margarine softened
2/3 cup firmly packed brown sugar
2 eggs
1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup mashed ripe bananas
1/2 cup chopped macadamia nuts or walnuts

Drain cherries, reserving 2 tablespoons juice. Coarsely chop cherries; set aside.

Combine butter, brown sugar, eggs and reserved cherry juice in a large mixing bowl. Mix on medium speed with an electric mixer until thoroughly combined.

Combine flour, baking powder and salt; mix well. Add flour mixture and bananas alternately to butter mixture, beginning and ending with flour mixture. Stir in drained cherries and nuts.

Lightly spray a 9-inch loaf pan with nonstick cooking spray. Spread batter evenly in pan.

Bake bread in a preheated 350°F oven for 1 hour, or until golden brown and a wooden pick inserted near center comes out clean. Remove from pan; let cool on wire rack. Store in a tightly covered container or wrapped in plastic wrap.

From Chef Emeril Lagasse

Noel Nog

10 large eggs
2 1/4 cups granulated sugar
2 cups half-and-half
2 cups heavy cream
1/4 teaspoon freshly grated nutmeg plus some for garnish
1 teaspoon pure vanilla extract
1/4 cup bourbon
1/4 cup brandy
6 large egg whites

In a large, heavy-bottomed saucepan, beat together the eggs and sugar. Stir in the half-and-half. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160ºF. Remove from the heat. Stir in the cream, nutmeg, vanilla, bourbon, and brandy. Cool, then cover and refrigerate until ready to serve.

Just before serving, beat the egg whites in a large bowl with an electric mixer on high speed until stiff peaks form, then fold them into the eggnog. Serve cold in punch cups and sprinkle with nutmeg. Yield: 8 to 10 cups.

Holiday Mimosa

6 tablespoons Grand Marnier or other orange-flavored liqueur
2 tablespoons granulated sugar
1 bottle chilled Champagne
1 cup fresh orange juice

Pour the Grand Marnier in a small bowl. Put the sugar in a saucer. Dip the rims of Champagne glasses first in Grand Marnier, then in the sugar to form a crust. Fill each Champagne glass with three parts Champagne and 1 part orange juice. Serves 6

Andouille Cheese Bread

1 envelope (1/4 ounce) dry yeast
2 tablespoons granulated sugar
2 tablespoons plus 1 teaspoon vegetable oil
2 cups warm water (about 110 F)
6 cups bleached all-purpose flour
3/4 cup yellow cornmeal
2 teaspoons salt
1/2 pound andouille or kielbasa sausage, chopped (about 1 cup)
1/2 pound white cheddar cheese, grated (about 1 cup)
Vegetable oil for deep frying

Combine the yeast, sugar, and 2 tablespoons of the oil in the bowl of an electric mixer fitted with a dough hook. Add the water. With the mixer on low speed, beat the mixture for about 4 minutes to dissolve the yeast. If the yeast mixture doesn’t begin to foam after a few minutes, it means it’s not active and will have to be replaced.

In a separate large mixing bowl, combine the flour, 1/2 cup plus 2 tablespoons of the cornmeal, and the salt. Add this mixture to the yeast mixture. Mix on low speed until it lightly comes together, then increase the speed to medium and beat until the mixture pulls away from the sides of the bowl, forms a ball, and climbs slightly up the dough hook.

Remove the dough from the bowl. Coat the bowl with the remaining teaspoon vegetable oil. Return the dough to the bowl and turn it to oil all sides. Cover the bowl with plastic wrap, set in a warm, draft-free place, and let rise until doubled in size, about 2 hours.

Meanwhile, brown the sausage in a medium-size skillet over medium heat for about 4 minutes. Drain well on paper towels. Set aside to cool to room temperature.

Remove the dough from the bowl and turn it onto a lightly floured surface. Using your hands, gently roll and form it into a narrow loaf about 24 inches long. Cut the dough into 18 equal portions (each about 2 1/2 ounces). With the palm of your hand, roll the portions on a slightly floured surface to form small round rolls.

Line a baking sheet pan with parchment or waxed paper and sprinkle it with the remaining 2 tablespoons cornmeal.

Place the rolls about 1 inch apart on the paper. Using a pointed knife, make a slit in the top of each roll. With your thumb and forefinger, spread the dough open to make a small cavity about 1 inch deep and 2 inches wide. Spoon 1 tablespoon of the cheese into each cavity, then top with 1 tablespoon of the sausage, pressing the mixture gently into the cavity. Cover the rolls with plastic wrap and let rise in a warm, draft-free place until doubled in size, about 30 minutes.

Heat 4 inches of oil, or enough to submerge the breads, in a deep pot or electric fryer to 360ºF. deep-fry the stuffed breads, two to three at a time, in the hot oil for about 3 minutes, turning them with a metal spoon or spatula to brown them evenly. Drain on paper towels. Serve warm. Yield: 18 servings

White Cheddar Truffle Eggs

4 large baking potatoes (about 4 pounds), peeled and grated
3 teaspoons salt
1 1/4 teaspoons freshly ground white pepper
2 tablespoons plus 2 teaspoons olive oil
3/4 cup vegetable oil
1 dozen large eggs
1 tablespoon white truffle oil (optional)
3/4 cup half-and-half
1/4 cup chopped green onions (scallions), green parts only
1 tablespoon chopped fresh parsley leaves
1 tablespoon unsalted butter
1/4 pound white cheddar cheese, grated (about 1 1/2 cups)
Shaved or sliced black truffles for garnish (optional)

Wrap the grated potatoes in a large clean towel and squeeze out the excess starch. Get them as dry as possible. Unwrap and put the potatoes in a large mixing bowl. Add 2 teaspoons of the salt, 1 teaspoon of the white pepper, and the olive oil and toss to mix well. Form the mixture into 12 small cakes about 3 inches in diameter and 1 inch thick.

Heat the vegetable oil in a 10- or 12-inch nonstick skillet over medium-high heat until it’s hot but not smoking. Fry the cakes, several at a time, until they are golden brown and cooked through, about 4 minutes on each side. Drain on paper towels and keep warm.

Pour off the oil and wipe the skillet clean. Set aside.

In a large mixing bowl, whisk the eggs until frothy, about 1 minute. Add the remaining teaspoon salt, the remaining 1/4 teaspoon white pepper, the truffle oil if using, half-and-half, green onions, and parsley. Whisk to blend.

In the skillet, heat the butter over medium heat for 1 minute. Add the egg mixture. Using a wooden spoon, stir the eggs and cook until the mixture sets slightly, but is still soft, 7 to 8 minutes. Cook 2 to 3 minutes longer if firmer eggs are desired. Add the cheese, stir gently for about 30 seconds, and remove from heat. Continue stirring the mixture until the cheese melts completely.

To serve, top each potato cake with an equal portion off the eggs. Garnish with shaved truffles if desired. Serve warm. Yield: 12 servings.

Sugarcane Baked Ham with Spiced Apples and Pears

12 sugarcane swizzle sticks, each cut into about 3-inch pieces
1 hickory smoked ham, spiral sliced, 8 to 10 pounds (no bone, water added, cooked)
1 recipe Spiced Glaze
1 1/2 pounds (about 4) Granny Smith apples
1 1/2 pounds (about 4) Bartlett pears

Preheat the oven to 350ºF.

Line a shallow baking pan with parchment or waxed paper.

Insert the sugarcane sticks into the ham at 3- to 4-inch intervals. Tie the ham, using kitchen twine, at two-inch intervals horizontally and vertically to keep it together. Place on a wire rack in the baking pan. Brush the entire ham with the glaze, coating it evenly.

Wash, core, and halve the fruit.

Place all around the ham. Baste the ham a second time and baste the fruit with the glaze. Bake for 45 minutes. Baste the ham and fruit again. Bake another 45 minutes. Remove the ham from the oven and let it rest for 5 minutes. Remove and discard the string and swizzle sticks.

Serve the apples and pears on a platter with the ham. Serve everything warm or at room temperature. Yield: 10 to 12 servings


1 1/2 lbs fresh spinach, washed and stems removed
1 1/2 lbs ricotta cheese
2 egg yolks, lightly beaten
1/2 cup freshly grated Parmesan cheese
2 Tbsp chopped parsley
A generous grating of fresh nutmeg
Salt and freshly ground pepper to taste
1 recipe fresh pasta dough (see Monday's edition)

Place the spinach in a large pot over moderate heat with only the water clinging to the leaves after washing.  Cover the pot and steam the spinach, stirring occasionally, until wilted and tender, about 8 minutes.  Squeeze out as much water as possible and chop finely. Combine with all remaining ingredients except the pasta and mix thoroughly.  Divide the dough for the pasta into six equal portions and roll to the thinnest setting on the pasta machine.  Place a teaspoon of the filling in rows at 2-inch intervals on three of the strips of pasta.  Moisten the dough in between the stuffing with water, using a pastry brush or your finger.  Place the remaining strips of dough over the filling and press down around the filling, eliminating as much air as possible from inside the ravioli. Use a knife or fluted pastry wheel to cut into individual ravioli. Press the edges of each to seal completely.  Place the ravioli on lightly floured dish towels, making sure they don't touch each other. Turn every half hour if not using immediately to ensure the dry evenly
on both sides.  Cook within 4 hours, or freeze or refrigerate for future use.  Boil in at least 4 quarts of salted water for 3 to 5 minutes, until the pasta is tender.  Remove with a slotted spoon and serve immediately.  Serves 4 to 6.


4 eggs
1 cup beer
3-1/2 tsp Creole seasoning (divided use)
1-1/4 cup all-purpose flour
2 Tbsp baking powder
48 large raw shrimp, peeled, tails on, deveined
1-1/2 to 2 cups fresh or moist-packed shredded coconut
Oil for deep-frying

Sweet and Tangy Sauce:
2 cups orange marmalade
1/4 cup Creole or Dijon mustard
3 Tbsp shredded horseradish

For the Shrimp:
Combine eggs, beer, 1 tsp Creole seasoning, flour and baking powder. Blend well. Season shrimp with remaining seafood seasoning. Dip the shrimp in beer batter and roll in coconut. Fry in oil heated to 350 degrees F. in deep fryer, wok or deep saucepan. The oil should be at least 1-1/2 inches deep. Drop shrimp in a few at a time and fry until golden brown. Remove and drain on paper towel.

For the Sauce:
Blend together dipping sauce ingredients. Yield: 6 servings

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 This cake is best prepared a day or two ahead so all the liquid gets absorbed.

1 box (18.25 oz.) yellow cake mix
1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) cream of coconut
1 tub (8oz.) frozen whipped topping thawed
21/2 to 3 cups flaked, sweetened coconut

Heat oven to 350 F.  Grease a 13 x 9 x 2 in. baking pan.

Prepare cake mix as package directs.  Pour batter into pan; bake as box directs. Remove from oven and using a fork or skewer poke holes in entire cake.

Mix condensed milk and cream of coconut;  slowly pour over warm cake.  Cool cake completely.

Frost with topping; sprinkle with coconut.  Cover and refrigerate until serving.  Cut into squares.


2 pounds lean ground beef
1 cup corn flakes crushed
2 eggs
1/3 cup chopped fresh parsley
1/3 cup ketchup
2 tablespoons chopped green onion
2 tablespoons soy sauce
1 clove garlic crushed
1/4 teaspoon ground black pepper
1 (16-oz.) can cranberry sauce
1 (12-oz.) can chili sauce
1 tablespoon firmly packed brown sugar
1 tablespoon fresh lemon juice

Preheat oven to 500°F. In a large bowl combine ground beef, corn flakes, eggs, parsley, ketchup, green onion, soy sauce, garlic and pepper; stir well. (Use your hands if necessary to blend thoroughly.)

Shape mixture into 1-inch balls. Place on un-greased shallow baking sheets and bake uncovered 8 to 10 minutes. Drain and keep warm.

In a medium saucepan combine cranberry sauce, chili sauce, brown sugar and lemon juice. Cook over medium heat until bubbly, stirring occasionally. Pour over meatballs and serve hot.


2 cups King Arthur Unbleached All-Purpose Flour
1/2 cup sugar
1/2 tsp salt
1 Tbsp baking powder
1 cup dried cranberries
1/2 cup chopped walnuts
1 cup milk
1/4 cup butter or margarine, melted
2 eggs

Preheat your oven to 500°F

Blend together the dry ingredients (flour, sugar, salt, baking powder) as long and as vigorously as you want. Continue until all dry ingredients are thoroughly mixed. Add the berries and nuts, and stir them until they are evenly coated with the dry ingredients.

In a separate bowl, beat the liquid ingredients together until they are light.

Pour the wet ingredients into the dry. Here’s where you have to restrain yourself. Take a fork or wire whisk and blend the two for 20 seconds and no more. The secret to light and tender muffins lies in this final blending. It’s okay if you’ve left some lumps that look as if they want more stirring. They really don’t. So, no matter how hard it is, resist the impulse.

Fill the cups of a lightly greased, 12-cup muffin tin three-quarters full. As soon as the muffins are in the oven, DROP THE TEMPERATURE TO 400 DEGREES (this is important). Bake for about 20 minutes or until they’re a lovely, golden brown. Remove from pan and cool on a wire rack. Best served warm.

When you put muffins in a very hot oven initially and then immediately drop the temperature, you help create the peaks that make them so appealing. Serves 12


  1 1/2 pounds  Milkcote -- (chocolate coating)
     2/3 cup  Vegetable Shortening -- (melted)
  4 drops  Peppermint Oil
             As needed  Milkcote

In the top of a double boiler, melt milkcote coating over hot, not   boiling, water.
Add shortening and peppermint, a little at a time,  mixing well after each addition.
Chill chocolate mixture in the  refrigerator  until of a soft custard consistency. Place
in a mixing  bowl and beat  for 30 seconds. DO NOT OVERBEAT. Pour into a waxed
paper-lined  9  x 13-inch pan. Cover with waxed paper and tap pan to  level mixture.
Place in refrigerator until firm but not hard. Cut  into squares. Dip in additional melted
and cooled milkcote coating.

Notes : White Almond Bark or White Chocolate may be used in place of Milkcote,
for non-diabetic diets.


2 2/3 cup sugar
2/3 cup light corn syrup
1/2 cup water ( less if humid)
2 egg whites
1 tsp vanilla
2/3 cup broken nuts

Cook sugar, corn syrup and water in 2 quart sauce pan over low heat, stirring constantly until sugar is dissolved.  Cook without stirring to 260 degrees or hard ball stage.  Beat egg whites until stiff peaks form.  Continue beating while pouring in hot syrup in a thin stream.  Add vanilla.  Beat until mixture holds it's shape and becomes slightly dull. (mixture may become too stiff for mixer,  I have burned out two hand mixers making this.  I finally got a kitchen aid and have not had anymore problems) Fold in nuts.  Drop mixture from buttered spoon onto wax paper.  Let stand at room temp, turning once, until outside is firm. Store in airtight container.


3 cups sugar
2/3 cup water
½ cup of white corn syrup
2 egg whites
¼ tsp salt
½ tsp vanilla
1 cup chopped nuts

Combine sugar water and syrup in a 3 quart glass bowl and cook on high in microwave 12-13 minutes until it spins a fine thread. Beat egg whites till stiff add salt.  Slowly add sugar mixture to eggs beating all the time.. Until mixture loses its shine. Add vanilla and chopped nuts. Drop onto waxed paper. Makes about 30 pieces


1-1/2 cups flour
1/2 cup sugar
2 tsp. Baking Powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
1-1/2 cups mashed ripe bananas (2 to 3 bananas)
1/4 cup vegetable oil
1-1/2 cups Banana Nut Crunch Cereal
1 cup chopped Walnuts

Preheat oven to 350°F. Mix flour, sugar, baking powder, baking soda and salt in large bowl. Beat eggs in medium bowl; stir in bananas, oil and 1/4 cup water. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in cereal and nuts.
Pour into greased 9x5-inch loaf pan. Bake 55 minutes to 1 hour 5 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. Cut into 18 (1/2-inch-thick) slices to serve.

Chocolate Speckled Banana Bread
Stir 1 square finely chopped Semi-Sweet Baking Chocolate into batter with cereal and nuts. Bake and cool as directed. Microwave additional 3 squares finely chopped Semi-Sweet Baking Chocolate with 1/3 cup whipping cream on HIGH about 1-1/2 minutes; whisk until smooth. Drizzle over bread. Let stand until set.


12 slices  Bread
  4 large  Eggs
  3 cups  Milk, 2% low-fat
  1 pound  Sharp Cheddar Cheese -- shredded
  1 pound  Sausage Meat -- mild or hot
14 ounces  Green Chili Pepper -- chopped, canned
1/3 cup  Butter or Margarine

Brown sausage.  Mix eggs and milk in a medium bowl and set aside.  Remove crusts
from bread, then butter both sides with margarine or butter.  Dip buttered bread into
egg mixture and layer in a 9 x 13 inch baking pan with sausage, cheese, and chilies.
Pour remaining egg mixture over top, cover and set overnight (or at least 2 hours) in
refrigerator.  Bake 1 hour at 350 degrees F. Serves 12


3 large eggs, beaten
2 1/4 cups (375 ml) all-purpose flour

Machine method: Combine eggs and flour in the bowl of a food processor and process until the dough forms a ball.  Remove from the bowl and knead on a floured surface until the dough is no longer sticky, adding more flour as necessary.  The dough should be firm, with a smooth, leathery feel.  Divide the dough into quarters, and work with one
quarter at a time.  With the pasta machine set on the widest setting, feed the pieces of dough through and fold into thirds, repeating this 8 or 10 times to further knead the dough.  Feed the dough through progressively narrower settings until the desired thickness is reached.  Finally, feed the dough through the cutting attachment. Form the resulting noodles into little piles, or hang over wooden dowels to dry if you don't plan to cook them immediately.

Manual method: Put the flour on a clean work surface and make a well in the middle.  Add the beaten eggs to the well, and using a fork or the tips of your fingers, incorporate the flour with the eggs, working from the center of the well towards the outer edge of the flour, until a loose, moist dough is formed.  Knead the dough on a floured surface, adding more flour if necessary to form a firm, smooth dough.  Roll the dough out into a large circle, dusting the dough with flour as needed, and turning it 90 degrees after each pass with the rolling pin.  Roll to a thickness of no more than 1/8 inch (2 mm), or as thin as possible.  Allow the dough to rest for 15 to 30 minutes, until it has a dry, leathery feel.  Fold the dough over on itself several times until a long, flat "log" about 3 inches (8 cm) wide is formed.  Using a very sharp knife, cut across the log to make noodles of the desired width.  Gently unroll the slices to separate the individual noodles. Form the noodles into little piles, or hang over wooden dowels to dry if you don't plan to cook them immediately.

Using either method, the noodles may be cooked immediately, or dried and stored unrefrigerated and uncovered in a large bowl or platter for up to a month.  Be aware that the dried noodles are very brittle and will break if not handled very gently.

To cook: Bring 4 quarts of water to a boil over high heat.  Add 2 tablespoons of salt when the water boils.  Add the noodles all at once and stir gently.  The fresh noodles will be done 5 to 10 seconds after the water returns to the boil.  Dried noodles will take a little longer, but usually no more than 30 seconds.  Drain the noodles as soon as they are "al dente'" or tender but still firm to the tooth.  Serve immediately with the sauce of your choice.  Serves 4 to 6.


4 Tbsp butter
1 cup heavy cream
2 Tbsp freshly squeezed lemon juice
1 tsp grated lemon zest
1 tsp grated lime zest
1 cup beef broth or bouillon
4 to 6 tsp caviar (optional)
Fettuccine, linguini, or angel hair pasta to serve 4 to 6

In a sauce pan or skillet large enough to hold the pasta when it is done, combine the butter, cream, and beef broth or bouillon and simmer over medium heat until reduced by about half.  Add the lemon juice, lemon and lime zest and set aside.  Cook the pasta according to the package directions.  When cooked and still al dente (firm to the tooth) drain it and add it to the pan containing the sauce.  Toss over medium heat for 20 to 30 seconds, until most of the sauce is absorbed. I like to form "nests" of the pasta using a kitchen serving spoon and fork, twirling the noodles into a mound, and sliding them off the spoon onto the plate.  Place a teaspoon of the optional caviar in the center.  Serves 4 to 6.

Makes one 91/2-inch cake, 16 servings This dense, luscious cake has a texture a little like fudge and a little like cheesecake. A small slice goes a long way.

Vanilla Batter:

1 8-ounce package cream cheese, at room temperature
2/3 cup granulated sugar
1 egg
1 teaspoon vanilla

Chocolate Batter:
10 ounces bittersweet chocolate, finely chopped
10 tablespoons unsalted butter, cut into 6 pieces
3 eggs
1/3 cup granulated sugar
1 tablespoon dark rum or espresso
1 teaspoon vanilla
Pinch salt
Unsweetened cocoa for dusting

Position an oven rack in the middle of the oven and preheat the oven to 300 degrees. Lightly grease a 9-by-2-inch round cake pan and line the bottom with parchment. To make vanilla batter: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Add the sugar and continue beating until well-blended and no lumps remain. Add the egg and vanilla and beat just until blended. Set aside. To make chocolate batter: Melt the chocolate and butter in a large metal bowl over a pan of simmering water, or in a glass bowl in the microwave. Whisk until smooth and set aside to cool slightly. With a stand mixer fitted with the whip attachment, beat the eggs, sugar, rum or espresso, vanilla and salt on medium-high until the mixture is pale and thick, 3 to 4 minutes. With the mixer on low, gradually pour in the chocolate mixture and continue beating until well-blended. To combine and bake: Spread about half of the chocolate batter in the bottom of the pan. Alternately add large scoopfuls of each of the remaining batters to the cake pan. Using a knife or the tip of a rubber spatula, gently swirl the 2 batters together so they're mixed but not completely blended. Rap the pan against the countertop several times to settle the batters.

Bake until a pick inserted about 2 inches from the edge comes out gooey but not liquid, 40 to 42 minutes; don't over-bake. The top will be puffed and slightly cracked, especially around the edges. It will sink as it cools. Let cool on a rack until just slightly warm, about 11/2 hours.

Loosen the cake from the pan by holding the pan almost perpendicular to the counter; tap the pan on the counter while rotating it clockwise. Invert the cake onto a large flat plate or board. Remove the pan and carefully peel off the parchment. Sift unsweetened cocoa over the cake (this will make it easier to remove the slices when serving). Invert again onto a similar plate so that the top side is up. Let cool completely. Cover and refrigerate until very cold, at least 4 hours or overnight. To freeze: Wrap the cold cake in 2 layers of plastic wrap and slip into a heavy-duty zip-top bag. Zip the bag almost closed, leaving about 1 inch open. Gently push out as much air as possible. Insert a straw into the opening and suck the air out of the bag. The bag will shrink in toward the dessert. Quickly pull out the straw and zip up the bag. Freeze for up to a month. To thaw and serve: Unwrap the cake and set it on a flat serving plate. Cover with plastic wrap and thaw in the refrigerator overnight or at room temperature for an hour or 2. To slice the marble cake neatly, use a hot knife. Wipe the blade clean between slices. --
Copyright 2004 Oregon Live. All Rights Reserved.


2 cups Bisquick baking mix or use your own
2  tbs. white sugar
1/4 cup real butter
1 cup Angel Flaked coconut
2 cups cut  up candied fruit mix
1 cup snipped dates
1 cup chopped nuts (walnut,  hazelnut, pecans, brazil, or almonds)
1 -14 oz sweetened condensed milk (NOT evaporated)

Heat oven to 350F. Mix the baking mix and sugar.  Cut in the butter like pie crust.
Press mixture with flour hands into a jelly  roll pan. 15X10X1 or so.  Bake 10 minutes.
Sprinkle coconut over baked  layer. Layer on the nuts and fruit. Drizzle the Condensed
milk over the top.  Bake until light golden brown, about 25 to 30 minutes. Cool
completely and cut  into bars.  Make 70 bars 2X1 inches.


1/2 cup vegetable  oil
1/2 cup brown sugar
1 egg
1/4 cup milk
1 1/4 cup whole wheat  flour
1/2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp ground  cloves
1/4 tsp allspice
1/2 cup chopped walnuts
1/2 cup chopped  raisins
1/2 cup snipped dried apricots
1/2 cup chopped dates

Cream  together oil and sugar. Add egg. Then blend in remaining  ingredients. Drop by spoonfuls onto lightly oiled baking sheet.  (Pam would  be fine) Bake in preheated 350 degree oven about 10 minutes.  Cool on wire rack and store in tightly closed container.

 Slow Cooked Zesty

12   chicken drumsticks and/or thighs, skinned (2-1/2 to 3 pounds)
2  14-1/2-ounce cans tomatoes
2  tablespoons quick-cooking tapioca
1  tablespoon grated fresh ginger
1  tablespoon snipped fresh cilantro or parsley
4  cloves garlic, minced
2  teaspoons brown sugar (optional)
1/2  teaspoon crushed red pepper
1/2  teaspoon salt
   Hot cooked brown rice (optional)

Place chicken pieces in a 3-1/2- or 4-quart slow cooker.

Drain 1 can of tomatoes; chop tomatoes from both cans. For sauce, in a medium bowl combine chopped tomatoes and the juice from 1 can, tapioca, ginger, cilantro, garlic, brown sugar (if using), crushed red pepper, and salt. Pour sauce over chicken.

Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Skim fat from sauce. Serve chicken with sauce in shallow bowls. If desired, serve with rice. Makes 6 servings.


1 1/2 cups scalded milk
1 cup warm water
1 Tbsp sugar
2 Tbsp dry yeast
8 cups all purpose flour
1 lb unsalted butter, softened
1 cup sugar
4 eggs
peel of 1 lemon, grated
peel of 1 orange grated
1 tsp salt
1 tsp nutmeg
1 tsp coriander seeds, crushed
1/2 cup flour
1/2 cup candied orange and citron peel
2 cups seedless raisins
1 cup almonds, chopped
1/4 cup rum

Scald the milk and let cool to lukewarm.  Dissolve the Tbsp of sugar in the warm water, sprinkle the yeast over it and let stand 10 minutes, then stir well.  Add the yeast mixture to the lukewarm milk with 1 cup flour.  Beat well and let rise in a warm place until light and bubbly.  Cream the butter and sugar.  Add eggs, one at a time, beating hard each
time.  Add the grate lemon and orange peel and the salt.  Add the creamed mixture to the yeast mixture with the remaining 7 cups flour, nutmeg and coriander.  Knead until smooth and elastic (about 15 minutes).  Sprinkle the additional 1/2 cup flour over the candied peel, raisins and almonds.  Mix well and knead into the dough with the rum until evenly distributed.

Let rise, covered, until doubled in bulk, then punch down and divide into four pieces.  Roll each into a circle and spread with melted butter (additional) .  Press down the center of each circle with a wooden spoon handle.  Fold the circle over to double.  Brush the top with melted butter.  Place on a greased baking sheet, cover and let rise until doubled.  Bake at 350 deg. F. for 45-50 minutes.  Cool on a rack, then sprinkle with icing sugar.

Chill the tart dough for at least an hour or up to 2 days. If it has been in the refrigerator overnight, you may need to let it sit at room temperature for about 10 minutes until it's pliable enough to roll. Be sure the finished tart is fully cooled before wrapping well to freeze.

1 cup all-purpose flour, plus more for dusting (divided)
1/4 cup powdered sugar
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1 egg yolk
1 tablespoon water

3/4 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon finely grated lemon zest
Pinch salt
2/3 cup strained fresh lemon juice (about 3 to 4 lemons)
3 eggs, at room temperature
1/4 teaspoon vanilla
Strawberry Sauce:
6 ounces frozen unsweetened strawberries (about 14 berries)
1/3 cup boiling water
2 to 3 tablespoons granulated sugar
To make crust: Combine the flour, powdered sugar and salt in a food processor. Process briefly to blend. Add the chilled butter pieces and pulse until the butter is no bigger than small peas (about 1/4 inch). Add the egg yolk and drizzle the water over the mixture. Pulse briefly until the dough forms a loose ball. Dump the dough onto a large piece of plastic wrap and shape into a flat disk about 4 inches in diameter. Wrap the dough and refrigerate until well-chilled, at least 1 hour or up to 2 days.

Lightly dust your work surface and rolling pin with flour. Roll the chilled dough into a 12-inch round. Lift and turn the dough several times as you roll to prevent sticking; dust the work surface and the rolling pin with flour as needed. Use a dough scraper or spatula to loosen the rolled dough; carefully roll it up around the rolling pin and unroll it over a 91/4-inch tart pan with a removable bottom. Gently fit it into the pan. Using lightly floured fingertips, gently press the dough into the corners and against the sides of the tart pan. Run the rolling pin over the top of the pan to trim the dough so that it' s level with the top of the pan. Cover and freeze until the tart shell is very firm, at least 30 minutes.

Position a rack in the middle of the oven and preheat the oven to 425 degrees. Line the frozen crust with foil or parchment paper and fill it with pie weights or a mix of raw rice and dried beans. Put the crust in the oven and immediately reduce the temperature to 400 degrees. Bake until the sides are golden and the bottom no longer looks wet, 15 to 20 minutes. Remove the foil, rice and beans. Prick the bottom of the crust lightly with a fork (but don't pierce through it) and continue to bake until the shell is golden brown, another 5 to 8 minutes. Set the pan on a wire rack to cool while you prepare the filling. To make filling and finish tart: Reduce the oven temperature to 325 degrees. In a medium bowl, whisk together the sugar, flour, lemon zest and salt. Pour in the lemon juice and whisk until blended and the sugar is dissolved. In a small bowl, lightly beat together the eggs and vanilla and then add to the lemon mixture. Whisk until just blended. (Don't overwhisk or the filling will have a foamy top when baked.)

Pour the filling into the baked crust. Return the tart to the oven and bake until the filling jiggles slightly when the pan is nudged, about 20 minutes. Let cool on a wire rack until the tart is room temperature, about 1 hour.

If not serving right away, chill for 1 hour and then wrap tart in plastic; refrigerate overnight. If serving immediately, remove the outer ring and run a long metal spatula under the tart to loosen. Carefully slide the tart onto a flat serving plate. Serve with a drizzle of strawberry sauce on plate. To make Strawberry Sauce: Put strawberries in a food processor and pour the boiling water over them. Add the sugar and process until smooth. Serve immediately or refrigerate until ready to serve. To freeze: Let the tart cool in the pan to room temperature, then put it in the freezer for an hour to let it firm up. Wrap the tart in 2 layers of plastic wrap and slip into a heavy-duty zip-top bag. Zip the bag almost closed, leaving about 1 inch open. Gently push out as much air as possible. Insert a straw into the opening and suck the air out of the bag. The bag will shrink in toward the dessert. Quickly pull out the straw and zip up the bag. Freeze for up to a month. To thaw and serve: Unwrap the tart, remove it from the pan and set it on a flat serving plate. Let thaw at room temperature for about 1 hour. Serve with a drizzle of sauce on the plate. -- From Holiday Baking, winter 2003

4  ounces elbow macaroni (1 cup)
1  8-ounce can stewed tomatoes
1  cup sliced fresh mushrooms
1/4  teaspoon dried oregano, crushed
Dash   pepper
1/4  cup shredded low-fat cheddar cheese (1 ounce)

In a large saucepan cook macaroni in boiling water for 6 to 8 minutes or until nearly tender. Drain well; return macaroni to the saucepan. Add undrained tomatoes, the mushrooms, oregano, and pepper. Cover and simmer for 5 minutes or until macaroni is tender and most of the liquid is absorbed. Pour into a serving bowl; sprinkle with cheese. Makes 6 side-dish servings.


1 cup all-purpose flour
1 and 1/2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
5 Tbsp. butter
2/3 cup sugar
2 eggs, beaten
1/4 cup milk
1/4 cup water
1 tsp. orange zest
1 tsp. vanilla extract
1 cup orange marmalade

Coat bottom and sides of a large loaf pan (9-inch) with non-stick spray or a thin layer of the butter. Sift together flour, baking powder, cinnamon and salt and set aside. Combine butter and sugar together in a large bowl and mix well with a fork. Add the beaten eggs and mix with a beater. Add the flour mixture a little at a time alternating with equal amounts of the milk and water, beating constantly. In other words, add a little of the flour, and then add a little of the milk and water and repeat the process. Continue beating until mixture is smooth. Then add the orange zest and vanilla while beating. Melt marmalade in a small pan stirring constantly. Pour the marmalade into the loaf pan. Pour the batter over the marmalade and bake in a preheated 350 degree oven for about 50 minutes or until a knife comes out clean when inserted into the cake. When cooked, cool the pudding for about 15 minutes. Run a long knife around the edges of the pan. Place an upside-down serving dish over the pan and then quickly turn them over together. Slowly lift the pan and the pudding should slide out easily. Serve warm.


1  8-ounce package brown-and-serve sausage patties
   Nonstick cooking spray
1  16-ounce loaf raisin bread, cubed
6   eggs
1-1/2  cups milk
1-1/2  cups light cream or half-and-half
1  teaspoon vanilla
1/4  teaspoon ground nutmeg
1/4  teaspoon ground cinnamon
1  cup packed brown sugar
1  cup coarsely chopped pecans
1/2  cup butter or margarine, softened
2  tablespoons maple syrup or maple-flavored syrup

In a medium skillet brown the sausage patties on both sides over medium-high heat. Drain off the fat; cut patties into bite-size pieces.

Meanwhile, spray a 3-quart rectangular (13x9x2-inch) baking dish with nonstick cooking spray. Place bread cubes in dish. Add browned sausage pieces.

In a large mixing bowl beat together the eggs, milk, cream, vanilla, nutmeg, and cinnamon. Pour over bread and sausage, pressing bread and sausage into the egg mixture. Cover and refrigerate for 8 hours or overnight.

For topping, in a bowl combine brown sugar, pecans, butter, or margarine and maple syrup. Drop by teaspoonfuls over top of egg mixture.

Bake in a 350 degree F oven for 35 to 40 minutes or until a knife inserted near center comes out clean. Makes 10 servings.


2 graham cracker pie crusts (either purchased or home made)

2 cups sugar
8 oz cream cheese
2 Tbsp vanilla extract
12 to 14 oz sour cream
1 pint cool-whip (thawed)

1 Tbsp lemon juice (optional, if you want lemon cheesecake)

sliced strawberries (optional garnish)
sliced kiwi fruits (optional garnish)
sliced lemon (optional garnish, if you added lemon juice to the cheesecake)

Mix the sugar through cool-whip very thoroughly, until it is creamy and very smooth.
If you want the lemon cheesecake, add the lemon juice and mix well.

Divide the cheesecake ingredients equally into the two piecrusts. Refrigerate for at
Least 1 hour. If it will be in the fridge longer than an hour, put plastic wrap directly
onto the surface of the cheesecake. Garnish just before serving. From Christina J.

Yield: 6 servings

2 cups cooked rice (left over is fine)
2 cups milk
3 eggs
1/2 cup raisins
1/3 cup granulated sugar
1/4 tsp salt (optional)
1 tsp vanilla extract
1/4 tsp ground cinnamon or nutmeg

In microwave proof 2 quart casserole or baking dish, mix together eggs, milk, sugar and salt. Stir in rice, raisins and vanilla. Cook uncovered on High 8 to 10 minutes. Stir every 1 to 2 minutes. Sprinkle with cinnamon or nutmeg and let stand about 30 minutes,
without stirring. Serve warm or cold Serves 6 to 8.


2 Tbsp olive oil
3 cloves garlic, finely chopped
1 small onion, chopped
1/4 cup dry white wine (optional)
1 28-oz can tomatoes (preferably Italian plum tomatoes), drained and chopped
1 tsp sugar
1 tsp chili powder
1 tsp paprika
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp cinnamon
Salt and freshly ground pepper to taste
1 lb dried pasta, such as penne or mostaccioli, cooked al dente
Freshly grated Parmesan cheese for garnish

Heat the oil in a large sauce pan over medium heat, and sautè the garlic and onion for about 5 minutes, stirring frequently, until the onion is softened.  Add the optional wine, tomatoes, and spices, and bring to a boil.  Reduce the heat and simmer uncovered for 15 minutes. Ladle the sauce over the cooked pasta and serve with grated Parmesan
cheese.  Serves 4 to 6.


Pâté is simply a mixture of seasoned ground meat, seafood or vegetables, and often a combination of several different base ingredients. Beef, pork, liver, ham, seafood, wild game, poultry, and vegetables are all candidates for pâté. The grind can be smooth and creamy or on the chunky side. It can be served hot or cold, molded or un-molded.


2 14-oz. cans pears in heavy syrup
1 tsp. almond extract
3 Tbsp. crystallized ginger
Fresh mint sprigs

Place cans of pears in the freezer for at least 8 hours. When ready to assemble, remove cans from freezer and place in hot water for a couple of minutes. Open cans and place pears in a food processor, add almond extract and crystallized ginger. Process until smooth. Place pear sorbet in individual serving bowls and garnish with mint if desired.


4 boneless chicken breasts
1 1/2 sticks of butter
4 tablespoons Dijon mustard
6 ounce of pecans, finely ground
2 tablespoons canola oil
2/3 cup sour cream
1 teaspoon salt
pepper to taste
Place chicken between 2 pieces of waxed paper and pound gently until about 1/4 inch thick. In a microwavable bowl, melt 1 stick of butter and 3 tablespoons of the mustard until just melted. Whisk to incorporate.
Place the pecans on a dinner plate. One by one dip the pounded chicken breasts into the butter/mustard sauce then into the pecans, coating thoroughly. Melt the half stick of butter in a skillet, add the oil and heat to medium. Sauté the chicken for a few minutes on each side to brown and transfer to a casserole dish. (5-10 minutes on each side).
Place in a medium oven (300F) for about 6-10 more minutes. Drain the pan of oil and deglaze with the sour cream, stirring with a whisk over medium heat. Add the remaining tablespoon of mustard and season with salt and pepper. Place a pool of the sauce on each of four plates and place the cooked chicken on top.

(Gnocchi di Patate)

1 1/2 lbs (680 g) boiling potatoes (not Idaho or new potatoes)
1 cup all-purpose flour

Boil the unpeeled potatoes in a generous amount of water until they are tender.  Do not test them too often, as piercing them will allow them to absorb more water.  Drain and cool the potatoes until you can handle them, and peel.  Puree them through a food mill or potato ricer.  Add most of the flour to the mashed potatoes and knead it until it is smooth.  Stop adding flour when the mixture is soft, smooth, and still a little bit sticky. 

Roll out into sausage-like rolls about the thickness of your thumb, and cut these into 3/4 inch pieces.  This next part is more difficult to describe than to do.  Holding a fork in one hand, and using the thumb of the other hand, roll the individual pieces of dough over the tines of the fork and allow them to fall onto the counter.  The gnocchi should be roughly
cylindrical in shape and have ridges formed by the tines of the fork on about 2/3 of its circumference, and there should be a dimple left by your thumb on the remaining circumference.  This takes a little practice, so try a few, and then roll the failures into balls and try again. [] Spike has a friend who does them with a new and clean comb.[]

Drop the gnocchi a couple of dozen at a time into 5 quarts or more of boiling water.  When they rise to the surface they are almost done, so allow them to float for about 10 seconds and then scoop them out using a slotted spoon.  Place on a heated platter and sauce with the sauce of your choice.  Serves 4 to 6.

Gorgonzola Sauce

1 cup heavy cream or Half & Half
4 oz Gorgonzola cheese, or other good quality blue cheese
Salt to taste
2 Tbsp freshly grated Parmesan cheese

Bring the cream to a low boil in a saucepan large enough to hold the cooked pasta.  Boil gently, uncovered, for 10 to 15 minutes, until reduced in volume by about half.  Add the remaining ingredients and stir until the sauce has thickened slightly.  Add the cooked pasta to the pot and stir to coat with the sauce.  Serve immediately.  Serves 4 to 6.


3/4 pound of butter
1/2 tsp. mace
1/2 tsp. ground nutmeg
1/8 tsp. cayenne pepper
1 tsp. salt
2 and 1/2 cups canned tiny shrimp, drained

Slowly melt 1/4 pound of the butter over low heat. Skim off the surface foam and remove the butter from the heat for a couple of minutes. Spoon the clear butter on top into a skillet and discard the solids at the bottom of the pan. Reserve this clarified butter.

Melt the remaining 1/2 pound of butter over moderate heat. When the butter has melted, add the mace, nutmeg, cayenne pepper and salt. Add the shrimp and mix well. Spoon the mixture evenly into 8 individual custard cups or individual baking dishes. Pour a thin layer of the clarified butter over each individual cup. Refrigerate for at least 8 hours before serving. Serve with hot toast.


2 cups raisins
1 cup water
1 cup margarine
1 3/4 cups sugar
2 tsp vanilla
3 eggs
4 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
2 tsp allspice
1 tsp cloves

Boil raisings and water for 5 minutes; cool.  Blend in margarine, sugar, vanilla, and eggs until smooth.  In a separate bowl, mix together flour, salt, baking soda, baking powder, cinnamon, allspice and cloves.  Alternately add cooled raisin-water mixture and dry ingredients; mix well.  Drop by the spoonful onto a lightly greased cookie sheet.  Bake at 350 degrees for about 14 - 16 minutes.  Makes 5 - 7 dozen cookies, depending on the size of the cookie.


1 and 1/2 pounds fresh Brussels sprouts, quartered
4 carrots, cut into 1/2-inch pieces
4 parsnips, cut into 1/2-inch pieces
1/3 cup olive oil
1/3 cup balsamic vinegar
2 tsp. sugar
2 cloves garlic, minced
Salt and pepper to taste

Place first 3 ingredients on a lightly greased baking sheet. Combine next 5 ingredients in a salad cruet and shake well. Pour over vegetables and toss. Bake at 400 degrees for 45 -60 minutes or until vegetables are cooked crisp-tender, stirring occasionally to coat vegetables. If you wish, you may substitute or add other vegetables like turnips, cauliflower, cabbage, potatoes or rutabagas to name a few.


3 egg whites (see note at the end of this recipe)
½ teaspoon of cream of tarter
1 box of powdered sugar
Assorted food coloring gels

In a large mixing bowl add the egg whites and the cream of tartar. With an electric mixer beat the egg whites until foamy and then gradually add in the sugar. Continue beating and blending for an additional 5 or 6 minutes. Blend in coloring gel a drop at a time until the color is just as you like it.

If you need several different colors, move the icing into separate little bowls and add color gel to each bowl of icing.

Be sure to keep plastic wrap over your icing at all times as this icing recipe hardens and dries out quickly.

Note: This recipe has uncooked egg whites. If you have concerns about using raw eggs, I believe there are pasteurized egg whites available in your supermarket. Of
course, this frosting is often used for glue, and is not to be eaten. It does a great job
of holding gingerbread house parts together, and for planting bits of dried fruits to the
walls. []Commentary by Spike the Grate[]

3/4  cup sugar
3  tablespoons all-purpose flour
1  8-ounce carton dairy sour cream
1   slightly beaten egg
1  teaspoon vanilla
1/8  teaspoon salt
3  cups thinly sliced peeled Granny Smith apples (about 1 pound)
1  9-inch unbaked piecrust
1/3  cup sugar
1/3  cup all-purpose flour
1  teaspoon ground cinnamon
1/4  cup butter

For filling: In a large mixing bowl, stir together the 3/4 cup sugar and 3 tablespoons flour. Add the sour cream, egg, vanilla, and salt. Stir together well.

Add the apple slices. Gently toss them until coated. Transfer the apple mixture to the unbaked piecrust. Bake in a 350 degree F oven for about 30 minutes.

For crumb topping: In a medium mixing bowl, stir together the 1/3 cup sugar, 1/3 cup flour, and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.

Sprinkle the crumb topping over the hot filling. Bake the pie for 35 minutes more or until the pastry edges are golden. Cool the pie on a wire rack for 1 hour. Cover and refrigerate the pie to store. Makes 8 servings.


8 loin chops
1 can green enchilada sauce (Hispanic foods section at most supermarkets.)
1 small can diced green chilies
3/4 cup heavy cream
1- 1 1/2 cups grated pepper jack cheese
salt and pepper
garlic cloves to taste

Salt and pepper chops. Brown the chops in about 1 tbsp. extra virgin olive oil. Put into a large casserole dish, as single layered as possible.

Pour enchilada sauce into a sauce pan and reduce by about 1/3, about 20 minutes, stirring to keep bottom from burning.

Pour cream into another sauce pot and reduce by about 1/4 over low heat, stirring often to keep from scorching.

Mix sauce and cream; add diced chilies. Stir cheese into sauce. Tuck unpeeled garlic cloves between the chops and pour sauce over all. Bake for about 20 minutes, covered. Remove cover after 20 minutes and cook another 20-25 minutes.

Remove peels from garlic cloves and use them to garnish the chops. Servings: 8


2 8-oz. packages cream cheese, softened
1 10-oz. package frozen chopped spinach, defrosted with water squeezed out
3 Tbsp. butter, melted
1 14-oz. can artichoke hearts, quartered
1 6-oz. can water chestnuts, diced
1/2 tsp. salt
1/2 tsp. pepper

Combine all ingredients and place in a small baking dish. Bake for 15 - 20 minutes at 325 degrees. Serve with crackers and/or crusty bread.

3/4 lb spinach. cleaned, dried, and torn into pieces (or bagged baby spinach)
2 large tomatoes, cut in wedges
2 avocados, cubed
1/2 to 1 lb thin sliced mushrooms
2 diced hard-boiled eggs
1 large red onion, thin sliced
1/4 cup bacon bits
1 cup croutons
Put in salad bowl
1/3 cup mayonnaise
2 Tbsp honey
1 Tbsp rice or white wine vinegar
1/2 tsp black pepper
1/4 tsp garlic powder
1/4 tsp salt
1 Tbsp water
Whisk together, toss with salad


1 cup softened margarine
2 cups powdered sugar
1 egg
½ teaspoon lemon flavoring
1 teaspoon vanilla flavoring
3 cups all-purpose flour
½ teaspoon salt

In a large bowl add the 1-cup of margarine and 2-cups of powdered sugar.

Beat well with an electric mixer until smooth and fluffy.

In a separate little bowl, add the 1 egg, ½ teaspoon of lemon flavoring, 1 teaspoon of vanilla flavoring and beat with a fork or wire Wisk until well blended.

Add the egg mixture to the margarine and sugar mixture and blend these ingredients together very well.

Add the 3-cups of flour and the ½ teaspoon of salt to the above ingredients and mix all of the ingredients together until thoroughly blended together.

Divide the cookie dough into two sections and wrap each section with plastic wrap.

Refrigerate for at least 1 hour or until chilled. (Can be left in the refrigerator over night).

Remove dough from the refrigerator, remove plastic wrap and place the cookie dough on a lightly floured working surface.

Preheat oven to 350 degrees.

Roll out cookie dough with a rolling pin to approximately 1/8-inch thickness. (You can use a lightly floured strong plastic drinking glass if you do not have a rolling pin)

Use your favorite cookie cutter to cut out the cookies and place the cookies on an un-greased cookie sheet. (If you do not have cookie cutters, you can use the rim of a glass or cut the cookie shapes out with a knife).

Bake the cookies for 10-12 minutes or until lightly browned on the edges.

Remove the cookies quickly from the cookie sheet onto a cooling rack.

Serve the cookies plain or sprinkle with a little powdered sugar, or decorate the cookies with your favorite frosting.

***Note; If you want to decorate the cookies with colored decorating sugar crystals, very lightly brush the top of the cookies before baking, with egg white and then sprinkle your colored sugar crystals on top of the cookies.


2 tbsp. butter or margarine
6 chicken breasts
2 envelopes Lipton onion soup mix
3 tsp. cornstarch
1 1/2 cup orange juice
3 tsp. honey

Melt butter in skillet and brown chicken breasts. In a bowl, blend remaining ingredients and add to skillet. Simmer, turning chicken occasionally, until chicken is done. Serve with rice.

(Yule Kaka)

1 cup whole milk (scalded)

1/2 cup sugar
1/2 cup butter (or margarine)
1/2 teaspoon salt
14-16 crushed cardamom seeds (use more if you enjoy the flavor of cardamom)

Set aside until dissolved:

1 package yeast
2 teaspoons sugar
1/4 cup lukewarm water
2 eggs, beaten
41/2-5 cups sifted flour
1 cup candied fruit, optional

Scald milk: add next 4 ingredients. When cooled to lukewarm stage, add beaten eggs and beat in some flour. Then add yeast mixture and remaining flour (and candied fruit, if using). Add flour gradually, beating until you can't beat in anymore (don't knead). Let rise 2 hours and divide into 2 equal portions and then each of these into thirds. Make into rolls and braid starting at center. Brush on melted butter and sprinkle with cinnamon and sugar. Let rise 11/2 hours. Bake at 350 degrees 40 minutes.


2 cups milk, scalded and cooled
2 cups water (warm)
2 cups light rye flour
2 cups Graham wheat flour
1 package dry yeast
1 tablespoon fennel seed
2 tablespoons orange rind
1 teaspoon salt
1/2 cup brown sugar
5 tablespoons dark molasses
2 tablespoons vegetable oil
6 cups white flour (may need more)

Use 1/4 cup water to soften yeast, then add cooled milk, 3/4 cups water, fennel seed, orange rind and rye flour. Mix well; set to rise until bubbly. Then add rest of ingredients. Mix and place on floured board and knead until very smooth. Let dough rise until doubled in size. Place on board. Cut into 4 equal pieces and form into 4 loaves. Place in greased bread pans. Let rise again (about 45-60 minutes). Bake at 325 degrees 35 to 45 minutes.

Makes: 20 servings

1 cup finely chopped Walnuts
1/4 cup sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 pkg. (8 oz. each) cream cheese, softened
1/2 cup honey, divided
2 eggs
1 tsp. vanilla
12 sheets frozen phyllo pastry, thawed, cut in half crosswise
1/2 cup (1 stick) butter, melted

Preheat oven to 350°F. Mix walnuts, sugar and spices; set aside. Beat cream cheese, 1/4 cup of the honey, the eggs and vanilla in large bowl with electric mixer on medium speed until well blended.

Layer phyllo in 13x9-inch baking pan, brushing each phyllo sheet with butter and sprinkling rounded tablespoonful of the nut mixture evenly over every other phyllo sheet. Spread cream cheese mixture over top.

Bake 25 to 30 minutes or until cream cheese mixture is set. Heat remaining 1/4 cup honey; drizzle over baklava. Cool to room temperature. Cut into 20 squares to serve.


2 lbs ground meat
4 cans stewed tomatoes (liquefied in blender)
3 cans pinto beans (drained and rinsed)
3 cans hominy or corn (whichever your family prefers)
2 packets of taco seasoning
2 packets of dry hidden valley ranch dressing mix

Brown meat and drain grease, add taco seasoning packets(follow directions on package). Liquefy stewed tomatoes in blender, drain beans and corn/hominy and rinse. After meat is ready, add all ingredients to crock pot. Simmer on low for 4 hours or longer. The longer it simmers the better it is.

This is a great recipe in the winter, but is good year round. Cornbread or warm tortillas also go very good with this.

**optional---if you like a little spice substitute 2 cans of stewed tomatoes with rotel (also liquefy in blender)


1 cup  Wesson oil
1 1/2 cups  brown  sugar -- packed
4 eggs
2 cups  sifted Gold Medal flour
1 teaspoon   baking powder
2 teaspoons  salt
2 teaspoons   cinnamon
2 teaspoons  allspice
1 teaspoon   cloves
1 cup  pineapple -- apple or orange juice
1 cup  more sifted flour
1 cup  thinly sliced citron
1 cup  chopped candied pineapple
1 1/2 cups  whole  candied cherries
1 cup  seeded raisins
1 cup  chopped figs or dates
3 cups  coarsely chopped nuts
Heat oven to 275 degrees F.  Combine Wesson oil, sugar and  eggs. Beat vigorously with electric mixer for 2 minutes.  Sift 2 cups of  the flour with baking powder, salt and spices. Stir into the oil mixture  alternately with the fruit juice. Mix the other cup of flour with the fruits  and nuts. Pour batter over fruit, mixing thoroughly.  Turn into two 8 1/2 x 4  1/2 x 2 1/2-inch loaf pans which have been greased and lined with brown  paper. Place a pan of water on lower oven rack. Bake cakes 2 1/2 to 3  hours.  For a fancy touch, glaze cakes. 

Glaze. Combine 2 tablespoons  brown sugar, 1 tablespoon corn syrup and 2 tablespoons water in saucepan.  Boil for 2 minutes. Brush over cakes. Decorate with candied  fruit.


1 1/2 pounds zucchini, scrubbed and cut lengthwise in 1/3-inch-thick slices

1/2 pound ground lean lamb or beef
1 cup chopped onion
2 teaspoons minced garlic
1/2 teaspoon each ground cinnamon, dried oregano leaves and salt
1 cup chicken broth
2/3 cup uncooked converted white rice
Half a 10-ounce box frozen chopped spinach (cut frozen block in half)
1 can (8 ounces) tomato sauce
2 tablespoons stick butter or margarine
1/4 cup all-purpose flour
11/2 cups milk
2 large eggs, beaten
1/4 teaspoon salt
Pinch of ground nutmeg
1/4 cup grated Parmesan cheese

Lightly grease a shallow 2-quart baking dish.

Bring 3 cups water to boil in a large nonstick skillet. Add zucchini, cover, reduce heat and simmer 10 minutes or until crisp-tender. Remove to paper towels to drain.

Filling: Wipe skillet. Add lamb, onion and garlic. Cook, breaking up meat with a wooden spoon, until no longer pink. Stir in cinnamon, oregano and salt, then remaining filling ingredients. Cover and simmer 10 minutes, stirring 2 or 3 times as spinach thaws. Stir in tomato sauce. Remove from heat.4. Topping: Melt butter in a 2-quart saucepan. Whisk in flour and cook, stirring 1 to 2 minutes without letting mixture brown. Gradually whisk in milk. Cook, whisking constantly, 4 to 5 minutes until thickened and smooth. Whisk about 1/3 the hot mixture into beaten eggs, then whisk egg mixture into remaining sauce. Remove from heat; stir in nutmeg.

To assemble: Cover bottom of prepared baking dish with half the zucchini slices. Spoon on all the Filling, then cover with remaining zucchini. Pour on Topping and sprinkle with cheese. Heat oven to 350F.

Bake 20 to 25 minutes or until hot and bubbly and top is lightly golden.  Serves 4.








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