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).


Crock pot

1 lb. beef stew meat
4 carrots, cut in chunks
1 onion, chopped
2-3 stalks celery, cut in chunks
2-3 medium potatoes, cut in chunks
1 can tomatoes, undrained
dash thyme
dash oregano
pinch salt
1 beef bouillon cube
1 1/2 cups water

Stir all ingredients together in crock pot. Cover and cook all day on low. Serve with biscuits, rolls or small pan of cornbread.


1/2 cup almonds, with skins
8 oz cream cheese, softened
1/2 cup mayonnaise
5 slices bacon
1 Tbsp green onion, chopped
1 Tbsp celery, chopped
1 Tbsp green pepper, chopped

Place almonds on cookie sheet and bake at 350 degrees. for a few minutes until browned. Watch carefully. Fry bacon until crisp; crumble. Beat cream cheese, then gradually stir in mayonnaise. Add bacon, vegetables and seasonings. Mix well, cover and chill overnight. When chilled, cover top surface with almonds. Serve with an assortment of crackers.


4 medium sized tart cooking apples
1/2 cup water
1 cup sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
zest of 1 lemon
2 eggs, separated
1/2 tsp. salt
3 Tbsp. flour
1 Tbsp. milk
1/2 cup chopped nuts

Peel, quarter, core and slice apples.  Cook very slightly, about 3 minutes, in the 1/2 cup water.  Turn into a buttered 9-inch-square baking dish.  Sprinkle with 1/2 cup of the sugar, the cinnamon, nutmeg, and lemon peel.  Beat egg yolks until thick.  Add the
remaining 1/2 cup sugar, salt, flour, and milk, and beat until smooth. Beat egg whites until stiff and fold in yolk mixture.  Spoon over the apple slices and sprinkle with nuts.  Bake in 350 degree oven for 30 minutes.  Serve warm.  You might want to serve with whipped cream or vanilla ice cream.  Serves 6.

From Alton Brown, “Good Eats”

8 parts brown sugar (“parts” can be any size)
3 parts salt
1 part chili powder
1 part of the following, combined (not “each”)
black pepper
dry jalapeno powder
Old Bay
dried thyme
onion powder
(bits of all six ingredients above make 1 part)
Combine all the above in a large jar and blend very thoroughly. Shake well before
using the rub. (Alton Brown stored in a quart canning jar; he poked holes in one lid
and covered it with a regular canning lid, then put the screw band onto the both of them.
When he wanted to shake some rub onto the food, he removed the regular lid, and screwed the band back on, so as to shake from the poked lid. Very clever.)

One rack of baby back ribs – or the spare ribs, if you prefer.

Lay the ribs in the center of a length of heavy duty foil with three extra inches in length
at both ends of the ribs. Shake on a generous amount of the rub, rub it in a bit, and
turn over the ribs. Apply some rub to this side as well, then turn over so that the
convex side is facing. Close the foil, but do not crimp it. Let it rest in the fridge for at
least one hour – or overnight, if possible.

Mix together:
1 cup white wine
2 Tbsp white wine vinegar
2 Tbsp Worcestershire sauce
1 Tbsp honey
2 cloves smashed and chopped garlic (or a tsp minced garlic from a jar)
(Makes enough for two racks of ribs)

Pour into a microwavable bowl and put on the lid. Microwave on high for 1 minute.
Open one end of the foil holding the ribs. Pour in the sauce. Crimp all edges and
ends of the foil and slant the package so that the sauce will reach the entire rack.
Put the package onto a baking pan, and bake at 225 deg F. for 2 1/2 hours.

Remove from the oven and try to twist the third or fourth rib to test for doneness. If it twists a bit, the ribs are done. Pour the sauce out of the package, into a saucepan and add the remaining sauce that you didn’t use. Heat the sauce on high (on your cooktop or stove) for about 10 minutes and remove from the heat. Open your rib package all the way, and brush on the glaze you just made. Brush it onto the ribs. Both sides. Put the ribs, still in the foil, back onto the baking pan and put it under the broiler for about one
burn very fast if not attended. Remove, and cut the ribs so that there are two in each
portion, and serve immediately.


  8 chicken breast halves without skin -- boneless
  6 tablespoons  olive oil
  2 tablespoons  lemon juice
  2 tablespoons  thyme
     salt and pepper -- to taste
  8 lean ham slices
  8 American cheese slices -- or Swiss cheese
  8 tomato slices

Cut foil into eight, 12" squares, place chicken in center of each square.  Combine
oil, lemon juice, thyme in a small bowl and mix well.  Spoon over breasts.  Seal foil
well, place onto a baking sheet, and place in 350 degree F heated Dutch oven.  Bake
30 minutes.  Remove from oven, open foil and place one slice ham, cheese and
tomato over each breast.  Bake packets opened for 3 to 5 minutes  Remove from foil
and place on serving platter. Serves 8

1/2 cup ketchup
2 Tbsp. brown sugar
2 Tbsp. red wine vinegar
1 Tbsp. lime juice
2 tsp. cornstarch
2 tsp. Dijon mustard
1 1/2 tsp. chili powder
1 tsp. Worcestershire sauce
1 garlic clove, crushed through a press
2 pounds chicken wings
Cut the tips off the chicken wings and cut at the joint. In a large bowl, combine all
ingredients except  wings.  Mix to blend well.  Marinate at room temperature for a
minimum of 1 hour, or overnight in the refrigerator.   Preheat oven to 425 degrees (or
light the grill).  Arrange the wings in a single layer in a large baking dish and bake,
turning once for 30 minutes.  Or grill, turning often, for 30-35 minutes.  Serve hot or
cold.  Serve with a ranch or blue cheese dressing and sticks of celery.


1 cup fine egg noodles
2 tablespoons butter or margarine
3/4 cup onions, diced
1-1/2 pound leanest ground beef
1 pound mushrooms, sliced
3/4 cup water
2 egg yolks
3 tablespoons fresh lemon juice
2 tablespoons sherry

Put the noodles into a heat-resistant mixing bowl and cover them with boiling water. Set aside for 20 minutes, then drain.

In a frying pan, melt the butter, add the onions, and sauté five minutes or so. Add the beef, mushrooms, and noodles. Increase the heat to high and cook for another five minutes, stirring constantly. Add the water and cook another ten minutes over low heat.

In a small bowl, mix together the egg yolks, lemon juice, and sherry. Scoop a few spoonfuls of the meat mixture into the bowl of egg mixture. Turn the contents of the bowl into the skillet. Heat gently while stirring. Serve immediately. Yield: 4 servings.


Cheese Topping

1 8-ounce package cream cheese, softened
1/8 teaspoon salt
1 egg, unbeaten
1/3 cup sugar
8 ounces chocolate bits
Optional:  1/2 cup chopped pecans (I toast them first in the oven at 350
for about 10 minutes, then chop them for a nice flavor)

Chocolate Cake

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

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

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

Fill paper muffin liners to 2/3 full with cake batter.  Top, in center, with 1 Tablespoon cheese mixture.  Bake for about 30 minutes.  Before the filling sets, garnish the tops with a sliver of pecan to let people know there are nuts inside, in case all the filling sinks


1 3/4 cups flour
1 3/4 cups sugar
1 1/4 tsp soda
1 tsp salt
1/4 tsp baking powder
2/3 cup soft-type margarine
4 oz unsweetened chocolate, melted and cooled
1 1/4 cup water
1 tsp vanilla
3 eggs (used later)

Measure all ingredients (except eggs) into large mixer bowl. Beat at low speed to blend; then beat two minutes at medium speed, scraping sides and bottom of bowl frequently.

Add the 3 eggs. Beat 2 minutes more. Pour 1/4 batter (1 cup) into each of four 8-inch round pans, floured and greased and lined. Layers will be thin. Bake at 350 deg F. for 15 to 18 minutes, or until done. Cool slightly and remove from pan.

Chocolate Filling
1 1/2 bars (6 oz) German chocolate, melted
3/4 cup soft type margarine
1/2 cup chopped toasted almonds

Mix thoroughly.

Cream Filling
Beat 2 cups whipping cream with 1 tsp vanilla. Whip until stiff. Add 2 Tbsp powdered sugar.

To Finish Torte

Place bottom layer of cake on serving plate. Spread with 1/2 of chocolate filling. Next layer, spread with 1/2 of cream filling. Next layer, fill with the remaining chocolate filling. Top layer, pile the cream filling on top. Do not frost sides. Make chocolate curls with the remaining 1/2 bar of German chocolate. Decorate top completely. Wrap with plastic wrap, refrigerate until serving. This cake freezes nicely.

This pecan pie is not so much gooey as crunchy, with two kinds of nuts. There's also a lot of bittersweet chocolate, plus the bourbon, to give it a bit of an edge. Plenty of sugar along with the butter and eggs keep it authentic.

Dough for one 9-inch pie crust, purchased or homemade

1/2 cup coarsely chopped pecans
1/2 cup coarsely chopped walnuts
4 eggs
1/2 cup light corn syrup
1/4 cup honey
1/3 cup granulated sugar
1/3 cup firmly packed light brown sugar
6 tablespoons unsalted butter, melted (3/4 stick)
3 tablespoons bourbon
1 tablespoon vanilla
1 tablespoon all-purpose flour
Pinch ground nutmeg
Pinch ground cinnamon
8 ounces bittersweet chocolate, broken into 1/2-inch-square chunks

Adjust rack to middle of oven and preheat oven to 350 degrees.

Roll out dough 1/8 inch thick, making a circle 1 inch larger than a 9-inch pie plate. Drape crust over rolling pin and carefully fit it into pie plate. Trim edge to 1/2 inch wider than rim. Fold excess under and crimp, pinching dough between your thumb and forefinger at 1-inch intervals.

Toast pecans and walnuts in a small sautè pan over medium-high heat, stirring often with a wooden spoon, until evenly toasted and crisp, about 4 minutes.

In a medium bowl, whisk together eggs, corn syrup, honey, sugar, brown sugar, melted butter, bourbon, vanilla, flour, nutmeg and cinnamon. Blend until mixture is smooth. Stir in nuts and chocolate. Pour mixture into pie crust, scraping bowl.

Bake 40 to 50 minutes, until set and a cake tester inserted in the center comes out clean (unless you hit a chocolaty spot). Serve slightly warm or at room temperature.

1 can 29-30 oz. sliced peaches
1 butter pecan cake mix
3/4 cup chopped pecans
1 stick melted butter
cool whip
Spray a 9x 13 pan with cooking spray.  Pour the can of peaches, juice and all, into the pan.  Cut the peaches up more and distribute evenly over the entire pan.  Mix the cake mix and melted butter together.  Crumble this over the peaches.  Sprinkle the chopped pecans over the top.  Bake at 350 degrees for 35 min.  Serve warm with a dollop of cool
whip on top.


1 small pkg sugar-free vanilla pudding mix, regular, not instant
3/4 cup flour
1 tsp baking powder
1/8 tsp salt
1 egg
1/8 cup 2% milk
3 Tbsp 30% calorie-reduced margarine (such as Imperial)
2 cups carrots, peeled & shredded
1 (20 oz) can sliced peaches, drained & juice reserved

1 (8 oz) pkg Neufchatel (light) cream cheese, softened at room temperature
1/8 cup carrots, peeled & shredded
1/8 cup sugar
3 Tbsp reserved peach juice

1 Tbsp sugar
1/8tsp cinnamon

Preheat oven to 350F. Combine flour, pudding mix, baking powder, salt, egg, milk and margarine. Mix at high speed of mixer for two minutes. Fold in carrots and pour into a 10-inch deep pie plate, which has been coated with a nonsitck vegetable spray. Top with well-drained peach slices.

Combine cream cheese with sugar and 3 tablespoons of reserved peach juice. Beat at medium speed of mixer for 2 or 3 minutes, or until smooth and creamy. Fold in carrots. Spread on top of the peach slices in pie plate, to within one inch of edge.

Combine sugar and cinnamon and sprinkle over the cream cheese mixture. Bake for 35 to 40 minutes or until sides and bottom are golden brown. Yield: 8 servings.


1 cup mayonnaise
1 cup diced onion
1 cup shredded cheddar cheese
1 cup Monterey Jack cheese
1 small can mushrooms, chopped
1/2 cup chopped ripe olives
1/2 cup chopped stuffed green olives
1 loaf cocktail rye

Combine all ingredients.. spread on bread slices.  Place on ungreased cookie sheet.
Bake at 350 for 8-10 minutes.  Serve hot.


1 stick margarine or butter
1/2 cup chopped nuts
1 cup powdered sugar
2 small packages chocolate pudding mix
1 cup flour
1 (8 oz.) package cream cheese
2 cups whipped cream or Cool Whip

Melt margarine in 13x9x2-inch baking dish in 375 degree oven. Mix flour and nuts, sprinkle evenly over margarine. Bake 10-15 minutes, or until golden brown. Mix softened cream cheese, sugar, and 1 c. whipped cream together well and spread over cooled crust. Prepare pudding as directed on package and when cooled, pour over cream cheese mixture. Top with remaining whipped cream.

Note: All ingredients should be cooled, or melting will occur. If making ahead of time, put whipped cream on right before serving. Coconut, banana, or vanilla pudding can be substituted.


11/2 cups finely ground graham cracker crumbs
1 cup finely ground Oreo cookies (cream filling removed) or Nabisco chocolate wafers
(find them with the ice cream toppings)
1/4 cup unsalted butter, melted (1/2 stick)
1/4 cup plus 2 tablespoons granulated sugar (divided)
4 ounces cream cheese, at room temperature
1/4 cup powdered sugar
2 tablespoons milk
4 ounces semisweet chocolate (or 2/3 cup chocolate chips), melted
2/3 cup smooth peanut butter
1 cup whipping cream
1/4 cup toasted chopped peanuts

Rich Chocolate Sauce:
3/4 cup half-and-half
8 ounces semisweet chocolate chips (almost 11/2 cups)
1/4 teaspoon vanilla
1 tablespoon butter

Preheat oven to 375 degrees.

Combine graham cracker crumbs, Oreo cookie crumbs, butter and 1/4 cup granulated sugar in a medium bowl. Stir to thoroughly combine. Press mixture firmly into a 9-inch pie pan. Bake 15 minutes.

Remove pan from oven, let crust cool completely, then wrap with plastic wrap and place in freezer at least 1 hour or up to 2 weeks. Allow crust to come to room temperature before filling.

Combine cream cheese, powdered sugar and milk in a large bowl. Beat with an electric mixer until well-blended and smooth, about 1 minute on medium speed. Add melted chocolate and peanut butter and continue to blend for another minute on medium speed.

In another medium bowl, combine cream with remaining 2 tablespoons granulated sugar. Beat with a whisk or electric mixer until stiff peaks form. Gently fold whipped cream into chocolate and peanut butter mixture until thoroughly incorporated and smooth. Pour filling into pie crust. Smooth top with a spatula, cover and refrigerate at least 4 hours before serving.

To serve, use a hot wet knife to cut pie into 8 portions. Garnish with peanuts and drizzle Rich Chocolate Sauce. To make sauce: In a small, heavy saucepan, bring half-and-half to a bare simmer over medium-low heat. Remove from heat. Place chocolate chips in a medium heatproof bowl. Whisk half-and-half slowly into chocolate. Add vanilla and butter and whisk until butter is completely incorporated. Sauce can be kept refrigerated in an airtight container for several days, but it must be returned to room temperature before serving. Makes 11/2 cups.
-- From "Emeril's Potluck: Comfort Food With a Kicked-Up Attitude" by Emeril Lagasse

3/4  cup granulated sugar
1/4  cup water
3/4  cup pecan halves, toasted
8  ounces crustless day-old bread, cut into 1-inch-thick cubes
3  cups heavy or whipping cream
3  large whole eggs
3  large egg yolks
1/2  cup granulated sugar
9  ounces bittersweet chocolate, chopped and divided
1/8  teaspoon salt
1/2  cup heavy or whipping cream
1/2  teaspoon ground cinnamon
2  tablespoons confectioners' sugar

For Praline, grease a cookie sheet; set aside. Combine the 3/4 cup sugar and the water in a heavy medium-size skillet and cook over medium heat 10 minutes, until golden brown (do not stir). Remove from heat and stir in pecans. Immediately pour praline onto cookie sheet. Cool completely. Chop into small pieces. Store in an airtight container at
room temperature up to 1 week.

For Bread Pudding, heat oven to 350 degrees F. Butter a 9-inch glass baking dish. Place bread in a large bowl. Set both aside.

Bring the 3 cups heavy cream to a boil in a medium saucepan over medium heat. Meanwhile, whisk together eggs, egg yolks and 1/2 cup sugar in a medium bowl. Slowly whisk 1 cup of hot cream into egg mixture. Then, whisk hot cream-egg mixture back into cream in saucepan and cook 1 to 2 minutes, until sugar dissolves. Add 3 ounces of chocolate, stirring until melted. Pour mixture over bread, stirring until bread absorbs all
the liquid. Stir in remaining 6 ounces chocolate, the salt and 1 cup praline.

Spoon mixture into prepared baking dish. Place in a large roasting pan. (Make sure there is at least 1 inch of space between baking pan and roasting pan.) Pour enough hot water into roasting pan to reach halfway up sides of baking dish. Bake 45 minutes, until a knife inserted in center comes out clean. Remove pudding from water bath and cool 10 to 20 minutes on a wire rack.

For Cinnamon Cream, beat the 1/2 cup heavy cream and the cinnamon in a small mixer bowl on medium-high speed, until soft peaks form. Beat in confectioners' sugar just until combined.

For each serving, spoon cinnamon cream over pudding and sprinkle with remaining praline. Makes 9 servings.


16 cups (4 quarts) hot water
2 cups coarse, non-iodized salt
1/2 cup sugar
1 Tbsp whole black peppercorns
1 tsp coriander seeds
1 tsp mustard seeds
4 - 8 whole cloves garlic
4 whole cloves
2 bay (laurel) leaves
1 1/2 tsp sodium nitrate (saltpeter)
3 - 4 lb beef brisket

Combine the water, salt, sugar, seasonings, and sodium nitrate in a large pot and stir to dissolve the salt and sugar.  Allow to cool to room temperature.  Put the brisket in the brine mixture, placing a weight on top to make sure the beef is completely immersed.  Store tightly covered in the refrigerator for 3 weeks, turning the beef every 5 days.  To cook, rinse well and simmer for 1 hour per pound of meat. Cut into thin slices to serve.

This casserole is perfect with roast beef.

21/2 pounds russet potatoes, scrubbed, skins left on (about 5 medium)
1 cup whipping cream
1 cup low-sodium chicken broth
4 medium garlic cloves, minced
1/4 cup unsalted butter (1/2 stick)
3/4 cup grated parmesan cheese
3/4 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups shredded sharp cheddar cheese

Adjust oven rack to middle position and preheat oven to 350 degrees.

Place potatoes in large pot and add enough cold water to cover by 2 inches. Bring potatoes to boil over high heat, then lower heat to maintain gentle simmer. Cook until potatoes are just barely tender, 15 to 17 minutes. Drain potatoes. When cool enough to handle (5 to 8 minutes), peel potatoes with paring knife. Shred potatoes using shredding attachment of food processor or large holes on box grater. Place shredded potatoes in large bowl and set aside.

Bring cream and broth to simmer in small saucepan. Remove pan from heat and stir in garlic, butter and parmesan. Pour cream mixture into bowl with potatoes and stir to combine. Stir in salt and pepper. Scrape potato mixture into 2-quart oval baking dish and sprinkle with cheddar.

Cover baking dish with foil and bake for 30 minutes. Uncover and continue cooking until top is nicely browned, 20 to 25 minutes. Cool for 10 minutes before serving.

   Gingersnap Crust (see recipe below)
   Cranberry Sauce (see recipe below)
4  8-ounce packages cream cheese, softened
1-1/2  cups granulated sugar
5    eggs
1  8-ounce carton dairy sour cream
1/2  cup whipping cream
1  tablespoon vanilla
   Fresh cranberries (optional)
   Orange peel curls (optional)
   Orange peel (optional)

Prepare the ingredients for the Gingersnap Crust. Press the gingersnap mixture onto the bottom and 2 inches up the sides of a 10-inch spring-form pan. Set the crust aside.

Prepare Cranberry Sauce. Set aside.

For filling: In a large mixing bowl, beat the cream cheese and granulated sugar with an electric mixer on medium speed until combined. Add the eggs all at once and beat on low speed until just combined. Stir in the sour cream, whipping cream, vanilla, and 1 cup of the cranberry mixture. Pour the filling into the prepared crust.

Place a large shallow baking pan on an oven rack; place the spring-form pan in the baking pan. Bake in a 375 degree F oven for 50 to 60 minutes or until the cheesecake puffs around the edges and the center appears to be nearly set when you shake it gently.

Cool on a wire rack for 15 minutes. Using a small spatula, loosen the cheesecake from the sides of the pan. Cool in pan for 30 minutes more. Remove the sides of the pan; cool cheesecake completely. Cover and chill for at least 4 hours before serving.

Serve with remaining sauce. Garnish with fresh cranberries, orange peel curls, and chopped orange peel, if you like. Makes 16 servings.

Gingersnap Crust: In a food processor, combine the 2-3/4 cups ground gingersnaps (you'll use about 40 cookies), 2 tablespoons sugar, and 1 teaspoon ground cinnamon. Add 1/2 cup melted butter. Cover and process until the mixture is well combined.

Cranberry Sauce: In a medium saucepan, combine 2 cups fresh cranberries, 3/4 cup granulated sugar, 2 teaspoons finely shredded orange peel, 2/3 cup orange juice, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Bring the mixture to boiling. Boil gently over medium heat for 3 to 4 minutes or until the cranberries pop, stirring occasionally. Cool to room temperature. Makes 1-3/4 cups.


1 slice ham to feed 2 people
3/4 cup white rice
1 1/2 cups water
1/4 tsp salt
1 cup grated cheddar cheese
1 small can peach or apricot halves

Bring water to a boil, add salt and water. Return to boil, lower heat to simmer, cover and cook about 15 minutes or until water is absorbed. Do not stir while cooking. (Note: Rice can be cooked in the microwave and you never have to worry about burning it.) Fluff with fork when done.

Put rice in a flat casserole. Top with ham slice. Arrange peaches or apricots around the edge of the casserole. Top with grated cheese. Put in 350 degree oven for 7-10 minutes or until cheese puffs up but take it out before it turns brown.     Serve with green vegetable or green salad.


2 whole eggs, well beaten
1/2 cup oil
2 cups milk
1 teaspoon vanilla -- optional
½ cup brown sugar
½ cup white sugar
½ teaspoon baking powder 1 teaspoon cinnamon
1 teaspoon salt
3 cups old-fashioned oats -- not quick
raisins, nuts, etc. -- optional

Mix the wet ingredients in the crock pot. Stir together the dry ingredients in a separate bowl, then add to the wet stuff in the 'pot. Turn on LOW about 10 or 11 p.m. When you get up at 6:30 a.m. Turn it off. Good with milk or cream poured on top. In my experimenting, I found that you need the large amount of milk because of the long cooking time, and it is important (I think) to use the old-fashioned oats so that the dish doesn't turn to mush. My opinion is that oatmeal isn't worth eating unless it tastes like
cookie dough. If you don't like so much sugar you can reduce the amount.


1 can mixed nuts, no peanuts (2 cups) (Mixed nuts that include macadamia, almonds,
pecans and Brazil nuts work the best, but really any nuts will do.)
Olive oil spray
1 tsp (or to taste) curry powder (not hot curry powder)
1 tsp cayenne pepper (or to taste)
1/2 tsp salt (optional)

Pour the can of nuts into a baking pan. Spray nut surface with olive oil and toss. Sprinkle on your curry powder, cayenne and salt. Spray with olive oil again (lightly) and toss again.

Roast in your oven at 375 degrees for 12 to 15 minutes. When the nuts are just starting to get a tinge of brown on the top, they are done. Cool. Eat slightly warm or at room temperature.


Macaroni and Cheese Dinner

2 cups elbow noodles
1/4 cup finely chopped onion (or more)
2 Tbsp butter or margarine
2 Tbsp flour
2 tsp dry mustard
dash white pepper
2 1/2 cups milk
1 lb shredded sharp cheddar cheese*
2 cups frozen peas
2 cups frozen corn
2 cups diced ham

Cook macaroni in boiling salted water until tender, about 10 minutes. Drain well and rinse with warm water and set aside.

While macaroni is cooking, make cheese sauce. Cook onion in butter until tender but not brown. Stir in flour, mustard and pepper. Add milk all at once. Cook, stirring constantly until slightly thickened and bubbly. Add shredded cheese and stir until melted.

Stir well drained macaroni into cheese sauce. Let stand 10 minutes before stirring in ham, frozen peas and corn.

Add dessert and either green beans or broccoli to tv dinner tray. Put 1 1/2 cups macaroni mixture on tray. Overwrap completely with plastic wrap (go all the way around, not just cover) twice - once in each direction. Overwrap completely with foil. Add dated label with directions.

You can substitute mild cheddar or processed American cheese and add 1 or 2 additional  teaspoons of dry mustard.  Makes 7 or 8 dinners.

Tuna Noodle Casserole

2 cups elbow or other noodles
1 cup finely diced celery
1/2 cup finely diced onion
2 Tbsp butter or margarine
2 cans Cream of Chicken Soup
1 1/2 cups milk
3 - 6 oz or 2 - 9- oz cans tuna
1/4 cup diced pimento or more
2 cups frozen peas

Cook noodles in boiling salted water until barely tender, about  8 minutes. Drain well and rinse with warm water and set aside.

Cook celery and onion in butter until tender. Stir in Cream of chicken soup, milk, pimento and peas. Drain tuna well, then rinse well and drain again. Add tuna. Stir gently to mix everything together.

Add dessert and either green beans or broccoli to tv dinner tray. Put 1 1/2 cups tuna noodle mixture on tray. Overwrap completely with plastic wrap (go all the way around, not just cover) twice - once in each direction. Overwrap completely with foil. Add dated label with directions. Makes 6 or 7 dinners

Spaghetti Dinner

1 1/2  lb. Lean ground beef
2- 24 oz jar spaghetti sauce
2 - 8 oz can tomato sauce
3 Tbsp spaghetti seasoning
2 lbs raw spaghetti, cooked
grated Parmesan cheese

Cook noodles in boiling salted water until tender, about 10 minutes. Drain well and rinse with warm water and set aside.

Brown meat, breaking it up to fine chunks. Drain fat if necessary. Stir in spaghetti sauce, tomato sauce and spaghetti seasoning. Rinse cans and jars with about 1/2 to 3/4 cup water and pour into sauce.  Bring to a boil, then reduce heat. Simmer uncovered for 10 -15 minutes, stirring occasionally until quite thick. Mix noodles and sauce together.

Add dessert and either green beans or broccoli to tv dinner tray. Put 1 1/2 cups spaghetti mixture on tray. Sprinkle with grated Parmesan Cheese. Overwrap completely with plastic wrap (go all the way around, not just cover) twice - once in each direction. Overwrap completely with foil. Add dated label with directions. Makes 8 or 9 dinners

Lemon Chicken with Rice

1 bottle Lowry's Lemon Herb marinade
8 boned chicken breast halves
4 cups raw rice
3  - 14 oz cans chicken broth
2 3/4 cups water
3 tsp chicken bouillon or 3 cubes
1 bay leaf
4 packages chicken gravy (1 cup each)

Marinate chicken breasts at least 1 hour. Bake at 350 degrees until tender and done but not dry, about 20 minutes.

Rinse rice. Bring chicken broth, water, bay leaf and chicken bouillon to a boil. Add rice, return to boil, cover and reduce heat to simmer. Cook 15 minutes or until rice is done and liquid absorbed. Remove bay leaf. Make gravy according to package directions.

Add dessert and green beans or broccoli to tray. Put 1 cup rice topped with 1/2 cup gravy and a  chicken breast on tray. Overwrap completely with plastic wrap (go all the way around, not just cover) twice - once in each direction. Overwrap completely with foil. Add dated label with directions. Makes 8 dinners

Salisbury Steak Dinner

1 1/2  lbs lean hamburger
2 eggs
1 1/2 cups oatmeal
2 teaspoons seasoned salt
3 packages brown gravy (1 cup each)
8 oz fresh mushrooms, sliced
4 cups rice
3 - 14 oz cans beef broth
2 3/4 cups water
3 tsp chicken bouillon or 3 cubes
2 Tbsp butter or margarine
1/4 cup finely diced onion (or grated)

Mix hamburger, eggs, oatmeal, and seasoned salt thoroughly. Shape into 8 oval patties. Brown on both sides until done through but not dry.

Rinse rice. Bring beef broth, water, and chicken bouillon to a boil. Add rice, return to boil, cover and reduce heat to simmer. Cook 15 minutes or until rice is done and liquid absorbed.

Sautè sliced mushrooms and onion in butter until tender. Make gravy according to package directions and add mushrooms and onion.

Add dessert and green beans or broccoli to tray. Put 1 cup rice and a Salisbury steak patty topped with 1/2 cup gravy on tray. Overwrap completely with plastic wrap (go all the way around, not just cover) twice - once in each direction. Overwrap completely with foil. Add dated label with directions. Makes 8-12 dinners

Meatless Tamale Pie

3 large onions, sliced in half lengthwise
4 carrots, diced in 1/4" dice
1 lb. Frozen corn
3 cans beans (pinto, black, kidney or combination)*
1 - oz can tomato sauce
1 Tbsp cumin
1 Tbsp chili powder
2 boxes jiffy cornbread mix + eggs and milk
1 1/2 Tbsp oil
margarine or solid shortening

Slice onions from top to bottom, into thin slices, dice carrots. Fry in 1 1/2 Tbsp oil until carrots are almost tender. Add beans, corn, tomato sauce and spices. Simmer vegetables and beans for at least 10 minutes.

While vegetables cook, make cornbread  and bake on greased cookie sheet until done. Check at half the recommended baking time as you are making very thin cornbread.

Add dessert (1 brownie or 2 cookies)  and green beans or broccoli to tray. Put scant 1 1/2 cups bean and vegetable mixture on tray. Top with piece of cornbread cut to fit. Overwrap completely with plastic wrap (go all the way around, not just cover) twice - once in each direction. Over-rap completely with foil. Add dated label with directions.     Makes 5 or 6 dinners.

* You can use a combination of pinto and black beans, if you like, and it is certainly okay to make it with 1 can of each or 3 cans of one type bean if that is your preference.


1 cup dried apricots
1 cup Chicken Broth
1/2 cup firmly-packed brown sugar
 6- to 8-lb. fully-cooked whole boneless ham*
2 tbsp. butter OR margarine
1/2 cup finely chopped shallots
2 jars (12 oz. each) apricot preserves
1/4 cup Dijon mustard
2 tsp. grated orange zest

Place apricots and broth in microwave-safe measuring cup. Microwave on HIGH for 2 min. Let cool. Remove apricots and cut into strips. Reserve broth. Mix apricots, sugar and 1/4 cup reserved broth.

Place ham in roasting pan. Bake at 325 degrees F. for 2 hr. or until thermometer registers 140 degrees F. Top with apricot mixture during last 30 min. of baking, basting frequently with pan drippings.

Heat butter in skillet. Add shallots and cook until tender. Add apricot preserves, mustard, orange zest and remaining reserved broth. Heat to a boil. Cook over low heat 10 min. or until slightly thickened.

Slice ham and serve with apricot sauce. Serves 32.

Note: Use 3-lb. fully cooked half boneless ham for 16 servings. Prepare as above, but reduce remaining ingredients in half and cooking time to 1 hr. or until thermometer registers 140 degrees F.

From Wolfgang Puck

1/4 cup cocoa, plus 1 tablespoon for dusting
2 28-ounce cans roasted tomatoes
1/2 cup peeled, seeded, and diced cucumber
4 tablespoons olive oil
1 cup finely chopped yellow onion
3 cloves garlic, minced
1/4 cup orange juice
1 large red bell pepper, membrane removed, finely chopped
1 tablespoon kosher salt
1/4 teaspoon fresh-ground black pepper
1/4 teaspoon hot-pepper sauce, such as Tabasco
1 tablespoon fresh parsley, minced
1/4 cup heavy cream
4 ounces aged manchego cheese, very thinly sliced

Make the soup: In a blender, add the tomatoes and 1/4 cup cucumber and puree until smooth. Set aside. In a large saucepan over medium-high heat, heat olive oil. Add the onion and cook until translucent, about 5 minutes. Reduce heat to medium, stir in the garlic, and cook for 2 minutes. Slowly add pureed tomato mixture, orange juice, bell pepper, salt, and black pepper and stir to combine. Continue to cook for 35 minutes. Remove from heat and stir in the hot sauce, parsley, and cream. Serve hot, garnished with the cheese and remaining cucumber. Makes 8 servings.


2 lb beef chuck, cut into 1- to 1 1/2-inch cubes
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 cup vegetable oil
1 tablespoon unsalted butter
2 lb onions (6 to 8 medium), chopped (7 cups)
3 Turkish or 1 1/2 California bay leaves
2 (12-oz) bottles pilsner-style beer such as Budweiser
6 tablespoons Dijon mustard
3 (1/2-inch-thick) slices country-style bread

Pat beef dry and sprinkle with pepper and 1/2 teaspoon salt.
Heat oil and butter in a wide 6- to 8-quart heavy pot over high heat until hot but not smoking, then brown beef in 2 to 3 batches (without crowding), turning over once, until dark brown, about 5 minutes. Transfer to a plate.

Add onions and remaining 1/4 teaspoon salt to pot and cook over high heat, stirring occasionally and scraping up brown bits from bottom of pot, until pale golden, about 5 minutes. Reduce heat to moderately low and cover pot, then cook, stirring occasionally, until onions are golden, about 10 minutes more.

Add beef along with any juices on plate, bay leaves, and beer and bring to a simmer.

Meanwhile, spread 1 tablespoon mustard on each side of bread slices, then place bread on top of stew. Simmer stew, covered, until beef is very tender, about 2 hours.

Just before serving, stir bread into stew, breaking it up with a spoon, until it is incorporated and stew is thickened. Season with salt.

Note: Stew can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat over moderate heat. Serves 6 to 8


1 slice ham to feed 2 people
3/4 cup white rice
1 1/2 cups water
1/4 tsp salt
1 cup grated cheddar cheese
1 small can peach or apricot halves

Bring water to a boil, add salt and rice. Return to boil, lower heat to simmer, cover and cook about 15 minutes or until water is absorbed. Do not stir while cooking. (Note: Rice can be cooked in the microwave and you never have to worry about burning it.) Fluff with fork when done.

Put rice in a flat casserole. Top with ham slice. Arrange peaches or apricots around the edge of the casserole. Top with grated cheese. Put in 350 degree oven for 7-10 minutes or until cheese puffs up but take it out before it turns brown. Serve with green vegetable or green salad.


3 lbs red potatoes
1 cup chicken stock
3/4 cup milk, half and half, or heavy cream
3 cloves garlic, minced
Salt and pepper to taste
3 tablespoons butter, melted
4 cups sliced mushrooms
2 tablespoons chopped fresh parsley

Scrub potatoes.  Do not peel.  Cut into 1/4 -inch slices (you will need about 6 cups).  Do not rinse sliced potatoes (starch will help thicken mixture).  In a 3-quart saucepan, place potatoes, water and bouillon granules.  Bring to a boil; reduce heat to low, cover and
simmer for 15 minutes or until partially cooked, stirring occasionally.  Add milk, garlic, salt and pepper.  Increase heat to medium-high.  Bring to a boil and boil for 2 minutes, stirring occasionally to prevent scorching.  Remove from heat.  In an 11 x 7 x 1 1/2 -inch baking dish, spread 1 tablespoon of the butter or margarine.  Layer in order, half of the mushrooms, half of the potatoes with half of the sauce and drizzle with remaining 2
tablespoons butter or margarine.  Top with remaining mushrooms, then potatoes with sauce.  Sprinkle with parsley.  Cover with foil.  Bake in a preheated 350 degree oven for 30 minutes.  Uncover and bake 20 minutes longer or until potatoes are tender when pierced with a fork. Serves 6 - 8.


Fruit - You'll need a total of about 2 to 2 3/4 pounds dried fruit.*
 1 1/2 cups dried pineapple
 1 1/2 cups sultanas or raisins
 1 cup dried apricots cubes
 1 1/2 cups dates
 6 ounces candied cherries (reserve a few for  decorating the tops of the cakes)
 1/3 cup diced crystallized ginger (optional)
 3/4 cup dark rum or brandy

1 cup (2 sticks) butter
2 cups dark brown sugar
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1 teaspoon baking powder
4 large eggs
3 cups unbleached all-purpose flour
2 tablespoons black cocoa OR 1 teaspoon burnt sugar
1/2 cup golden syrup or dark corn syrup
1/2 cup apple juice, cranberry juice or water
2 cups chopped, toasted nuts (almonds, pecans or walnuts) rum, brandy, or vanilla
syrup, for topping

*Our Fruitcake Fruits are a delicious mixture, and the perfect amount for this recipe.

The Fruit: Combine all of the fruit ingredients in a non-reactive bowl and soak

The Batter: Cream the butter until soft, then add the sugar, spices and baking
powder. Beat in the eggs one at a time. In a separate bowl whisk together the flour
and cocoa. Add about half of the flour mixture and all the syrup to the batter. Then
add the remaining flour and the juice or water and mix well. Fold in the fruits, any
remaining liquid, and the nuts.  Grease the bottom and sides of the pans or line
them with parchment paper. This recipe makes enough for 7 mini-loaf pans; 16
loaves baked in mini-loaf sets; or two 9 x 5-inch loaf pans. Spoon the batter into the
pans, filling them about 3/4 full.  Bake the cakes on the middle shelf of a preheated
300°F oven -- 65 minutes for the smallest loaves, 75 minutes for the medium loaves,
and 2 hours, 15 minutes for the large loaves. The cakes are done when a cake tester
inserted into the center comes out clean.  Remove the cakes from the oven, and
brush them with rum or brandy. Let them cool, then remove them from the pans.
Brush all surfaces with rum, brandy or vanilla syrup. (If you like just a hint of rum or
brandy flavor, add 1 tablespoon of liquor to 3/4 cup vanilla syrup and brush this
mixture on the cakes.)  Wrap the cakes in parchment paper, then in aluminum
foil or plastic wrap, and store them in a cool, dry place. Unwrap the cakes every
week (for up to 5 weeks) and brush them with more syrup. By the fifth week the
cakes will have absorbed as much liquid as they're able. They'll keep for several
months this way, as long as they're tightly wrapped. The flavor improves and
mellows over time. Yield: a possible plethora of fruitcakes.


  13 ounces  evaporated skim milk
  4 tablespoons  cocoa powder
1/2 cup  peanut butter
 1/2 cup  Splenda
  2 dashes  salt
  1 teaspoon  vanilla extract
  3 cups  corn flakes -- crushed
2/3 cup  nuts -- finely chopped

Combine evaporated milk and cocoa in saucepan.  Cook and beat over low heat
until cocoa in dissolved.  Add peanut butter, Splenda, salt and vanilla extract. 
Bring to a boil; reduce heat. Cook for 2 minutes.  Remove from heat; add cereal
crumbs and work in with wooden spoon.  Cool 15 minutes.  Divide in half; roll each
half into a tube 8 inches long. Roll tubes in finely chopped nuts.  Wrap in waxed
paper; chill overnight.  Cut in 1/4 inch slices. yield: 64 slices
Copyright:  "2004 Kaylin White/Real Food for Real People"
Per Serving (excluding unknown items): 63 Calories; 4g Fat (51.8% calories from fat);
3g Protein; 5g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 77mg Sodium. 


1 pound ground beef
2 cups frozen Italian mixed vegetables
1 8-ounce can tomato sauce
1 4-ounce can mushrooms sliced, well drained
1/2 cup water
1 1/2 teaspoons Italian seasoning
1/8 teaspoon black pepper
3 cups instant mashed potatoes, prepared
1/2-cup Parmesan cheese, grated

Preheat oven to 350°. Brown ground beef over medium-high heat, breaking up as you brown it. Drain off fat. Stir in Italian vegetables, tomato sauce, mushrooms, water, herb seasoning, and pepper. Bring to a boil, reduce heat to low, and simmer 10 minutes. In a medium bowl, stir together potatoes and cheese until blended. Set aside and keep warm. Pour meat mixture into a 1 1/2 -quart baking dish. Spoon potato mixture around edge of dish. Bake 30 to 40 minutes until bubbly, heated through in center, and potatoes are lightly browned. Serves 4.


1 lb. hamburger, browned and drained
1 cup cooked noodles
1 8-ounce can of seasoned tomato sauce
1-8 oz can mixed vegetables
1/2 cup shredded sharp American cheese
1 teaspoon chopped parsley

Cook 1/2 cup noodles in boiling salted water (to make about 1 cup cooked) until tender. While noodles cook, brown hamburger and drain. After browning and draining hamburger in a heavy frying pan, add tomato sauce, and noodles. Mix thoroughly. Warm through and add mixed vegetables until warm. Sprinkle cheese and parsley over the top. Do not stir. Cover and heat just long enough to melt cheese. Serve from the skillet.


1 lb ground beef
5 slices bacon- diced
1/2 lb smoked sausage or kielbasa- sliced
1 small onion-chopped
1- 16 oz can baked beans
1- 15 oz can kidney beans-drained
1/2 cup firmly packed brown sugar
1/2 cup ketchup
1 Tbsp vinegar
1 tsp mustard
1 clove garlic-minced

Brown beef, onion, sausage, and bacon together. Drain well. Add remaining
ingredients and mix well. Pour into 2 quart casserole, cover with foil, and bake 30
minutes at 350 degrees F until bubbly.


1-1/2 cups torn salad greens
1 can (11 ounces) mandarin oranges, drained
1 small red apple, sliced
3 tablespoons limeade or lemonade concentrate
3 tablespoons honey
3 tablespoons vegetable oil
1/2 teaspoon poppy seeds

On salad plates, arrange the greens, oranges and apple. Combine remaining ingredients in a bowl; whisk until smooth. Pour over salads. Yield: 2 servings.

Yield: 6 Servings

1 pound large shrimp
1 tablespoon virgin olive oil
1 medium-size onion, chopped
2 garlic cloves, minced
4 cups canned Italian plum tomatoes, drained well
2 tablespoons fresh lemon juice
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
1/8 teaspoon red (cayenne) pepper
1/4 teaspoon ground cumin
Parsley sprigs

Peel and devein shrimp, Rinse and let dry on paper towels. In a large non-stick skillet, heat olive oil. Add onion and garlic and sauté until softened, about 3 minutes. Chop tomatoes and add to skillet with lemon juice and spices. Bring to a boil; reduce heat and simmer, covered, 15 minutes, stirring once to blend. Stir in shrimp and cook 3 to 5 minutes, until pink. Garnish with parsley.

(One 8x8x3 inch pan, or two loaf pans)

2 cups raisins
1 cup currants
1 1/2 cups seeded raisins (hard to find now - use any dark seedless ones)
1 1/2 cups maraschino cherries
1 cup almonds (chopped or flaked)
1 cup dates, chopped coarsely
1 1/2 cups mixed citron peel
1/2 cup candied pineapple pieces
1 Tbsp chopped preserved ginger
3 cups sifted cake or pastry flour
1 1/2 tsp baking powder
3/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp mace
1/4 tsp cloves
1 cup butter
1 1/4 cups lightly packed brown sugar
6 eggs
1/4 cup molasses
1/3 cup grape (or other) juice or sherry

Prepare fruit. Sift together three times the flour spices, salt and baking powder. Add
fruit and nuts, a few at a time, mixing until all are separated and coated with flour.
Cream butter and sugar together. Add unbeaten eggs, one at a time, beating well
after each addition. Stir in molasses. Add flour mixture to creamed mixture
alternately with the liquid, mixing well after each addition. Line pan(s) with two
layers of brown paper, greased, or parchment paper. Pour batter into pan(s) and
bake at 300 deg. F. for 2 3/4 to 3 hours. Cool on rack. Wrap in film and foil and let
age in a cool place for at least two or three weeks. May be iced with almond paste
and ornamental icing, or eaten plain.

Notes:  I use larger measures of spices than called for, but to each his own. I make
my cakes after the Thanksgiving in Canada, so they are well aged when served
around Christmas and New Years.  I found that parchment paper works better than
brown paper for lining the pans, as it peels off more easily.  If baked in loaf pans time
may be a bit shorter -- test with a skewer or toothpick for doneness.

1  8-ounce package cream cheese, softened
1/4  cup sugar
1  8-ounce carton lemon yogurt
1-1/2  teaspoons finely shredded lemon peel
3  cups all-purpose flour
1  cup  sugar
1  tablespoon  baking powder
1/4  teaspoon  salt
1/4  teaspoon  ground nutmeg or mace
1  cup  butter
2   eggs, slightly beaten
1  cup  milk
1/2  teaspoon almond extract
1/2  cup  sugar
1/2  cup all-purpose flour
1/4   cup butter
1/2  cup  chopped pecans or sliced almonds

Preheat oven to 350 degree F. Grease a 13x9x2-inch baking pan; set aside.

In a medium mixing bowl beat cream cheese with an electric mixer until fluffy. Beat in 1/4 cup sugar; fold in lemon yogurt and lemon peel. Set aside.

In a large mixing bowl stir together 3 cups flour, 1 cup sugar, baking powder, salt and nutmeg or mace. Cut in the 1 cup butter until mixture resembles fine crumbs. Combine eggs, milk and almond extract. Add to flour mixture, mixing until blended. Spread half of the batter in the prepared pan.

Spoon the cream cheese mixture over the batter. Spoon the remaining batter in small mounds over the cream cheese mixture, spreading out as much as possible.

Combine the 1/2 cup sugar and 1/2 cup flour; cut in the 1/4 cup butter until mixture re-resembles coarse crumbs. Stir in pecans or almonds. Sprinkle nut mixture over batter in pan.

Bake for 45 to 50 minutes or until cake is golden and toothpick inserted in dough mounds comes out clean (do not test in filling). Cool on wire rack at least 45 minutes before serving. Chill to store. Makes 12 servings.

Crock pot - This recipe comes to you from China's Mandarin province. Its sweet Asian
flavor is a sure bet for rib lovers.

1/4 cup soy sauce
1/4 cup orange marmalade
2 Tbsp catsup
1 clove garlic - crushed
3-4 lbs. country style ribs

Combine all but ribs and brush on both sides of ribs. Place ribs in crock pot and pour remaining sauce over ribs. Cover and cook on low 8-10 hours. Halve everything for 2 lbs ribs and use a small clove of garlic or 1/4 tsp from a jar of crushed garlic. Serve with potato salad, rolls and a salad.

8  ounces haricots vert or other small, thin green beans (2 cups)
1  tablespoon minced shallot
2  teaspoons olive oil
2  teaspoons snipped fresh mint
   Freshly ground pepper

Rinse beans. Trim tips off beans, if desired. Drain. Place a steamer basket in a large skillet. Add water to just below the bottom of basket.

Bring to boiling. Add beans. Cover. Steam for 2 minutes. Drain. Rinse with cold water. (Or, plunge into ice water.) Drain well.

In a mixing bowl toss beans with shallot, oil, and mint. Season to taste with salt and pepper. Cover and chill for 2 hours. Serve as a salad or side dish. Makes 4 servings.

(Pacific Threadfin)
Topped with Crab & Rock Shrimp Poke, Wasabi Aioli, Sweet Chili & Miso Glaze
Award-winning recipe by Thomas Muromoto, Executive Chef Serves 4

Miso Glaze:
1/2 cup Sake
2 1/2 Tbsp Sugar
1 cup Mirin
4 Moi Fillets (fresh)
3/4 cup Miso Paste

In saucepan bring the sake and mirin to a boil. Cook off alcohol (with caution) about 5 minutes. Add miso paste and sugar to above mixture while still simmering. Continue to stir until miso is dissolved in saucepan. Strain through a fine strainer and cool. Refrigerate until ready to use. Fillet moi and remove pin bones. Combine with chilled miso marinade and let stand for approximately 2 hours. While marinating, prepare Crab & Rock Shrimp Poke.

Crab & Rock Shrimp Poke

1/2 cup Crab Meat
2 1/2 Tbsp Green Onion, chopped fine
1/2 cup Cooked Rock Shrimp
1/4 cup Best Foods Mayonnaise
2 tsp Chopped Ogo (seaweed)
Black Pepper for taste
1 1/2 Tbsp Maui Onion, Minced
1/4 cup Fresh Lemon Juice

Drain all liquid from crab. Add to mixing bowl. Dice, boil, and drain liquid from rock shrimp. Add to mixing bowl. Add remaining ingredients and mix gently in bowl. Keep cool till moi is cooked.

Wasabi Aioli:
1/2 cup Mayonnaise
2 tsp Fresh Wasabi Paste
1 Tbsp Mirin

Combine all ingredients in mixing bowl and mix well. Transfer to squirt bottle and keep refrigerated.

Sweet Chili Glaze:
Thai sweet chili sauce strained and transferred to squirt bottle.
Preparation For Dish
4 Moi Fillets
2 tsp Sweet Chili Glaze
1 cup Crab & Rock Shrimp Poke
2 Tbsp Chopped Green Onions
1/2 cup Diced Avocado
2 tsp Furikake
1/2 cup Miso Glaze
Mashed Potatoes or White Rice
2 Tbsp Wasabi Aioli

Pan sear moi in non-stick pan. Place on plate. Place crab & rock shrimp poke on moi fillets, followed by diced firm ripe avocadoes. Drizzle miso glaze, wasabi aioli and sweet chili glaze over top of poke and moi fillets. Sprinkle furikake seasoning over top with chopped green onions. Serve over seasoned mashed potatoes or steamed white rice.


6 large eggs, plus 2 yolks
1/2 cup, plus 2 tablespoons sugar
1/4 teaspoon salt
4 cups whole milk
1 tablespoon vanilla extract
1/2 teaspoon grated nutmeg
1/4 cup heavy cream, whipped to soft peaks
Additional grated nutmeg for garnish

Combine eggs, egg yolks, sugar, and salt in a heavy 3- or 4-quart pan, whisking until well-combined. Continue whisking while pouring milk in a slow, steady stream until completely incorporated.

Turn on burner to lowest possible heat setting. Place pan on burner and stir mixture continuously until an instant-read thermometer reaches 160 degrees F. and the mixture thickens enough to coat the back of a spoon. Be patient. This should take about 25 to 30 minutes.

Strain mixture through a fine sieve into a large bowl to remove any accidental small cooked bits of egg. Add vanilla extract and nutmeg, stirring to combine. Pour into a glass pitcher, decanter, or container and cover with a lid or plastic wrap. Refrigerate this egg custard mixture to chill at least 4 hours or up to 3 days before finishing.

When ready to serve, pour heavy cream into a bowl and whip until it forms soft peaks. Fold whipped cream into cold custard mixture until combined.

Serve eggnog in chilled cups or glasses and garnish with a sprinkle of nutmeg.
Yield: 12 to 16 eggnog servings


1 cup granulated sugar
1 cup brown sugar
1 cup butter
2 large eggs
2/3 cup peanut butter
1 tsp. baking soda
1/2 tsp salt
1/2 tsp vanilla extract
2 cups all purpose flour
2 cups rolled oats (quick or old fashioned, not instant)

In a large mixing bowl, cream sugars & butter until fluffy. Add eggs & mix well. Add peanut butter, soda, salt & vanilla. Stir in flour & oats. Spread in a greased 11x14 jelly roll pan. Bake at 350° 20-25 minutes until edges just begin to turn golden. Do not overcook. Cut into squares while still warm & immediately spread on icing.

2 cups confectioner's sugar
1/2 cup peanut butter
1/2 cup (4 oz) evaporated milk

In a mixing bowl, combine sugar, peanut butter & enough evaporated milk to make an icing of thin spreading consistency.   Makes 42 bars.

This recipe is over 100 years old!

2 cups white sugar
4 Tbsp butter or margarine
2 cups brown sugar
1 cup canned evaporated milk
Few grains of salt
1/2 pound peanut butter
1 jar marshmallow cream
2 Tbsp vanilla

Cook sugars, butter, milk & salt to softball stage.

Remove from heat & add marshmallow cream, peanut butter & vanilla. DO NOT STIR. Cool to room temperature.

Beat until smooth & creamy. Pour into buttered pan. When completely cooled, cut into squares & serve.


1/2 cup sugar
13/4 cups water
2 1/2 cups seedless raisins
2 teaspoons grated lemon zest (yellow part only)
2 tablespoons lemon juice
2 tablespoons butter
Prepared pastry for two-crust 9-inch pie, unbaked

Preheat oven to 400 F.

Mix cornstarch with sugar, then gradually stir in the water. Add raisins and cook over low heat, stirring constantly, until mixture thickens. Remove from heat and add the grated lemon zest, juice and butter. Pour filling into prepared pie shell. Place top crust over pie, crimp and trim edges, and cut slits to allow for escaping steam. Bake 30 minutes or until done. Makes 8 servings.

Note: If preferred, cut top pastry into strips and place lattice-style over filling.

1  cup chopped onion
1  cup chopped green sweet pepper
1  cup sliced fresh mushrooms
1  cup halved, sliced zucchini
1  14-1/2-ounce can beef broth
1  14-1/2-ounce can Italian-style tomatoes, cut up
1  8-ounce can pizza sauce
4  ounces fully cooked smoked sausage links, thinly sliced
1/2  teaspoon pizza seasoning
1/2  cup shredded reduced-fat mozzarella cheese (2 ounces)

In a medium saucepan, combine onion, sweet pepper, mushrooms, zucchini, and 1/4 cup of the broth. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.

Stir in the remaining broth, the undrained tomatoes, pizza sauce, sausage, and seasoning. Simmer for 5 to 10 minutes more or until the vegetables are tender. Top each serving with cheese. Makes 6 servings.

1  9- to 10-pound cooked bone-in ham (rump half or shank portion)
1  recipe Raspberry Sauce (see recipe below)
1  tablespoon pink and/or black peppercorns, coarsely cracked

Preheat oven to 325 degree F. If desired, score ham in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place ham, flat side down, on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into the thickest portion of the meat, making sure bulb does not touch bone. Bake in preheated oven for 1-1/2
hours. Meanwhile, prepare Raspberry Sauce.

Spoon or brush some of the Raspberry Sauce over the ham. Bake ham for 15 to 30 minutes more or until thermometer registers 135 degree F, spooning or brushing once or twice with additional sauce. Remove from oven. Sprinkle with coarsely cracked peppercorns. Cover ham with foil; let stand for 15 minutes before carving. (The temperature of meat will rise 5 degree F during standing.)

Just before serving, carve the ham. Reheat any remaining Raspberry Sauce until bubbly; pass with ham. Makes 16 to 20 servings.

Raspberry Sauce: In a small saucepan combine 1-1/2 cups seedless raspberry preserves; 2 tablespoons white vinegar; 2 to 3 canned chipotle chili peppers in adobo sauce, drained and chopped;* and 1-1/2 teaspoons bottled minced garlic (3 cloves). Bring just to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring frequently. Makes 1-3/4 cups.

*Note: Because chili peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chili peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Serves 4

1/2 lb. Velveeta cheese spread, cubed
1/4 cup milk
2 cups (1 lb. can) cut green beans, drained
2 cups (1 lb. can) sliced carrots, drained
1 cup French-fried onions

Combine Velveeta & milk in saucepan over low heat; stir until sauce is smooth. Add
green beans & carrots; heat. Pour into serving dish; top with onions.


1/4 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon salt
Dash of cayenne pepper
3/4 cup (1/4 pound plus 4 tablespoons butter)
1/4 cup plus 2 tablespoons dry sherry
1 quart half-and-half
6 extra-large egg yolks, slightly beaten
2-1/2 cups boiled lobster meat cut into small, bite-sized pieces (about 2 pounds
uncooked lobster tails)
1 cup buttered bread crumbs
Sprigs of fresh lemon thyme (optional)

Preheat the oven to 350 degrees F. Butter twelve 5-inch-diameter by 1-inch-deep round baking dishes appropriate for serving; set aside.

In a small bowl, place the flour, salt, and cayenne pepper; stir to combine; set aside. In the top of a double boiler, over low boiling water, melt the butter. Remove the top of the double boiler from the bottom pan. Add the flour mixture to the melted butter; stir until perfectly smooth. Add the sherry and half-and-half; stir in. Return the top of the double boiler to the bottom pan. Over low boiling water, cook the mixture until heated through. In a small bowl, spoon some of the hot mixture into the egg yolks and stir in. Add the egg yolk mixture to the mixture in the double boiler; stir vigorously to blend. Continue cooking and stirring until the mixture begins to thicken. Add the lobster and cook just until the mixture thickens, stirring constantly. Remove the top of the double boiler.

Using a slotted spoon, distribute the hot lobster meat among the 12 prepared baking dishes, spreading the meat evenly on the bottom of each dish. Then, fill each dish with sauce. Top with buttered crumbs. Bake 5 minutes or until hot.

Preheat the broiler.

Place the baking dishes of scalloped lobster under the broiler; brown lightly. Garnish the top of each serving with a small sprig of lemon thyme, if desired. Place each baking dish on a doily-lined, salad-sized plate. Yield: 12 servings

Note: Follow the same recipe substituting boiled Alaskan king crabmeat for the lobster meat to make Scalloped King Crab.


  4 cups cold water
  2 scallions -- trimmed and cut in half
  1 slice  ginger -- 1/4" thick
3/4 pound  boneless chicken

  1 tablespoon  light soy sauce
  1 teaspoon  sherry -- or shao-hsing wine
  2 teaspoons  sesame oil
1/2 teaspoon  sugar -- or substitute
  2 tablespoons  chicken broth
  1 pinch  white pepper
  2 tablespoons  scallions -- thinly sliced
  1 1/2 teaspoons  sesame seeds -- black
  2 cups  iceberg lettuce -- shredded

In a large pot, add the cold water, scallions, and ginger, and bring to a boil, and boil
for 2 minutes. Add the chicken, bring to a boil, and boil for 2 minutes. Turn off heat,
cover, and allow to cool to room temperature.  Remove the chicken from pot, place
on a chopping board, and hit smartly with the broad side of cleaver blade. This will
break the fabric of the meat.  Then with your hands pull the meat apart, shredding it.  Place the shredded chicken in the bowl with the sauce and mix together well.
Add the sliced scallions and mix well again. Reserve.  Dry-roast the sesame seeds
(see below). When done, allow to cool, then pour into bowl with the chicken and
sauce. Mix well together. Prepare a serving dish by making a border of the shredded
lettuce. Then pour the chicken into the center of the dish and serve immediately.

To Dry Roast the Seeds:
Heat the wok over high heat for 30 to 45 seconds. Add the seeds and lower the heat
to very low. Spread the seeds in a single layer and use a spatula to move them about
and turn them over to avoid burning on one side. This process takes about 2 to 3
minutes, or until the seeds turn brown. Turn off the heat, remove the seeds from the
wok, and allow them to cool. Seeds can be dry-roasted two to three days in advance
of their use. After they cool, place them in a sealed jar.

Yield: six servings

2 pounds fresh tomatoes, unpeeled and cut in quarters, or one 28-ounce can tomatoes
6 cloves garlic, roughly diced
2 teaspoons salt, or to taste
1 teaspoon sweet paprika
2 teaspoons tomato paste
1/4 cup vegetable oil
6 large eggs

Place the tomatoes, garlic, salt, paprika, tomato paste, and vegetable oil in a small saucepan. Bring to a simmer and cook, uncovered, over low heat until thick, for about 30 minutes, stirring occasionally.

Ladle the tomato sauce into a greased 12-inch frying pan. Bring to a sim­mer and break the eggs over the tomatoes. Gently break the yolks with a fork. Cover and continue to cook for about 3 to 4 minutes, until the eggs are set. Bring the frying pan directly to the table. Set it on a trivet and spoon out the shakshuka.

Note: Alternatively, you can make individual portions, as they do at Doktor Shakshuka, by ladling some of the sauce into a very small pan and poaching one egg in it.


1 cup lard    
1-1/2 cups sugar 
2 eggs  
1 tsp. salt 
1 tsp. vanilla  
1 tsp. lemon extract
Mix the above ingredients. Add:
1 tsp. baking soda  to
1 cup of buttermilk, and add to the first mixture.
Sift together: 
3-1/2 cups of all purpose flour
2 tsp. baking powder.
Add to previous mixture, and refrigerate overnight or at least 4 hours. Roll out,
using only the flour needed to make it workable (it can get sticky). Cut with a biscuit
cutter or a round drinking glass. Bake at 350 degrees for about 8-10 minutes until
just barely golden at the edges (do not brown). They can be sprinkled with sugar before baking, or frosted when cool.


Preheat oven to 375 degrees F.  In a medium bowl, Sift together:

2-3/4 cups flour
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp baking soda

In a large bowl, cream together:
1 cup softened butter
3/4 cup sugar

Beat in:
1 egg yolk
1/3 cup sour cream
1 tsp vanilla

Gradually blend the dry ingredients into the creamed mixture.  Fill cookie press.
Form the cookies on un greased cookie sheets.   Bake 8-10 minutes.


1 1/2 cups scalded milk
1 cup warm water
1 Tbsp sugar or Splenda
2 Tbsp dry yeast

8 cups all purpose flour
1 lb unsalted butter, softened
1 cup sugar or Splenda
4 eggs
zest of 1 lemon
zest of 1 orange
1 tsp salt
1 tsp nutmeg
1 tsp cardamom

1/2 cup flour
3/4 cup snipped dates
3/4 cup snipped dried apricots
1 cup raisins
1 cup almonds or walnuts, chopped

1/4 cup rum (optional)

1/4 cup melted butter (in addition to that which is mixed into the dough)

Scald the milk and let cool to lukewarm and pour into a large bowl. Dissolve the tablespoon of sugar or Splenda 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 and add
1 cup of the flour. Beat well, and let rise in a warm place until light and bubbly.

Cream the butter and sugar. Add the four eggs, one at a time, beating well each time.
[I do this in my Kitchen Aid stand mixer.] Add the lemon and orange zest and salt.

Whisk the spices into the 8 cups of flour. Gradually, add the milk mixture to the creamed mixture, alternately with the flour and spices, beating well after each addition.

Place the 1/2 cup flour into a bowl, and add the fruit bits and nuts, blending with a fork
so as to dust the fruits and nuts.

Knead the dough until smooth and elastic – sometimes about 15 minutes – and then knead in the fruits and nuts, alternately with the rum if you are using it. Be sure that the fruits and nuts are evenly distributed in the dough.

Place in a greased bowl, covered, and allow to rise until doubled in bulk. That takes
About 90 minutes. Punch down the dough, and divide into four parts. Pat each part
Into a round loaf and spread with melted butter. Press a notch down the center of the round with the handle of a wooden spoon. Fold over the round, and shape into a loaf.
Brush with more melted butter and place on a greased cookie sheet. Regular size
cookie sheets will hold two of the loaves each. Put plastic wrap loosely over each of the
cookie sheets and cover with a clean tea towel or maybe a couple of cloth napkins.
Allow to rise until double in bulk. About an hour. Bake in a preheated 350 degree F.
oven for 45 to 50 minutes. It will brown only slightly, and when tapped on the bottom.
the loaves will sound hollow. Cool on racks. You can glaze the loaves with a mixture of confectioner’s sugar and orange juice, or sprinkle confectioner’s sugar over the top, if you like. Make sure they are thoroughly cooled before putting the loaves into plastic bags. This can be frozen, if you like.


3 cups unbleached all-purpose flour
3 tablespoons granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons cold butter
1/2 cup dried currants or raisins
11/4 cups buttermilk
2 teaspoons milk
Preheat oven to 375 degrees. In a large bowl, sift together flour, sugar, baking soda, baking powder and salt. Cut in butter until mixture is the consistency of coarse crumbs. Stir in currants.
Add buttermilk and stir only enough to barely moisten dry ingredients.
Turn dough out onto a floured surface and knead lightly until it is smooth enough to shape into a flattened ball about 11/2 inches high. Place on a greased baking sheet and brush with the 2 teaspoons milk. With a floured knife, cut an X into the top of the loaf (cutting from the center to within about 1 inch of the edge) about 1/4 inch deep.
Bake until loaf is golden brown, 40 to 45 minutes. Test by inserting a wooden skewer in thickest part.
Slide loaf onto a wire rack to cool slightly. Cut into thick slices and serve warm or at room temperature.

1  pound sweet potatoes, scrubbed
1-1/2  cups all-purpose flour
1/3  cup granulated sugar
1/2  cup unsalted butter (no substitutes), cut up
1  large egg
1  large egg yolk
1  tablespoon all-purpose flour
2  teaspoons ground cinnamon
1/2  teaspoon ground ginger
1/4  teaspoon ground nutmeg
1  cup whole-milk ricotta
12  ounces cream cheese, softened
1/2  cup granulated sugar
1/4  cup packed brown sugar
2  large eggs
2  large  egg yolks

Heat oven to 400 degrees F. Line a baking pan with foil. Prick sweet potatoes with a fork; arrange on prepared pan. Bake 60 to 70 minutes, until very soft. Cool; cut in half and scoop out flesh. Mash and set aside (you should have 1-1/4 cups).

Meanwhile, for pastry, combine flour and sugar in a large bowl. With pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs. Beat 1 egg and 1 yolk together in a cup; add to flour mixture, tossing with a fork until mixture begins to hold together. On lightly floured surface, shape pastry into a ball, then flatten into a disk. Wrap and refrigerate 1 hour.

On a lightly floured surface with floured rolling pin, roll pastry to an 11-inch circle, 1/4 inch thick. Using the bottom of 9-inch spring-form pan as a guide, cut pastry into a 9-inch circle. Lightly butter bottom of pan, then transfer pastry to pan. Press edge of circle against side of pan. Bake until golden, 20 to 23 minutes. Cool on wire rack.

Reduce oven temperature to 250 degrees F. Combine flour, cinnamon, ginger, and nutmeg in a cup.

Process ricotta in food processor until very smooth, 1 minute. Transfer to large mixer bowl. Beat in cream cheese and granulated and brown sugars at medium speed until smooth and fluffy, scraping down sides of bowl with a rubber spatula. Beat in sweet potatoes. At low speed, add 2 eggs and 2 egg yolks, one at a time. Add flour-spice
mixture and beat just until smooth. Pour filling into prepared pan. Bake cheesecake until firm, 1 hour 20 minutes. Cool on wire rack. Cover and refrigerate overnight. To serve, run a small knife around the side of pan, then detach ring. Makes 12 servings.

1  pound sweet potatoes or one 17-ounce can sweet potatoes, drained
1/2  cup packed brown sugar
1/4  cup butter, melted
1  tablespoon finely shredded orange peel
1  teaspoon ground cinnamon
1/2  teaspoon ground ginger
1/4  teaspoon ground nutmeg
3   slightly beaten eggs
1  cup half-and-half or light cream
1   recipe Cornmeal Pastry (which see)
1   recipe Pecan Streusel Topping (which see)

If using fresh sweet potatoes, peel potatoes. Cut off woody portions and ends; discard. Cut sweet potatoes into quarters. In a covered large saucepan, cook sweet potatoes in enough boiling, salted water to cover for 25 to 35 minutes or until tender; drain.

In a medium bowl, mash drained fresh or canned sweet potatoes (you should have 1-1/2 cups). Reserve any remaining sweet potatoes for another use. Stir in brown sugar, butter, orange peel, cinnamon, ginger, and nutmeg. Whisk in eggs and half-and-half.

Place Cornmeal Pastry shell on oven rack; pour in filling. Cover edge of pie with foil. Bake in a 375 degree F oven for 30 minutes.

Remove foil. Sprinkle with Pecan Streusel Topping. Bake for 18 to 20 minutes more or until a knife inserted near center comes out clean. Cool on wire rack for 30 minutes. Chill at least 2 hours before serving; cover for longer storage. Makes 8 servings.

Cornmeal Pastry: In a medium bowl, stir together 3/4 cup all-purpose flour, 1/2 cup yellow cornmeal, 1 tablespoon sugar, and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Repeat moistening dough, using 1 tablespoon cold water at a time until all the dough is moistened (3 to 5 tablespoons cold water total). Form into a ball.

On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a 12-inch circle. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate; ease pasty into pie plate, being careful not to stretch pastry. Trim to 1/2 inch beyond edge of plate. Fold under extra pastry; crimp
edge high. Do not prick.

Pecan Streusel Topping: In a small bowl, stir together 1/4 cup all-purpose flour, 1/4 cup packed brown sugar, 1/8 teaspoon ground cinnamon, and 1/8 teaspoon ground nutmeg. Using a pastry blender, cut in 2 tablespoons butter until the mixture resembles coarse crumbs. Stir in 1/2 cup toasted, coarsely chopped pecans.


1/3 cup whole blanched almonds
Sugar, divided use (3 tbsp. and 1/2 cup)
1/2 teaspoon vanilla
1 tablespoon water
1/4 cup egg whites (from 2 large eggs)
1/4 cup whipping cream
1/4 pound semisweet chocolate, finely cut

Process almonds and 3 tablespoons sugar in food processor bowl fitted with metal blade, pulsing on and off, until very finely ground. Add vanilla. Pulse again and scrape inside of work bowl with metal spatula. Add water and pulse again to mix. Leave almond mixture in work bowl while preparing meringue.

Whisk egg whites and 1/2 cup sugar in mixer bowl. Place bowl over pan of simmering water and whisk until egg whites are hot and sugar is dissolved, about 2 minutes. Whip meringue until cooled and fluffy. Add about 1/4 of meringue to work bowl containing almond mixture and pulse to mix. Add another 1/4 of meringue to work bowl and pulse to mix again. Remove blade and scrape almond meringue mixture from work bowl onto remaining whites. Fold into egg whites.

Scrape almond-meringue mixture into pastry. bag fitted with plain tube that has 1/4-inch opening. Cover two baking pans with parchment paper. Pipe 24 (1/2-inch) macaroons on each pan (48 total), leaving 1 inch between macaroons. Bake macaroons at 375 degrees until lightly golden, about 15 minutes. (Switch pans from back to front and top to bottom once or twice during baking. ) Cool macaroons on pans. When cool, remove from parchment paper.

Bring cream to boil in saucepan. Remove from heat. Add chocolate and allow to stand 2 minutes. Whisk smooth. Scrape filling into bowl to cool.

To assemble, place dab of chocolate filling on flat side of 24 baked macaroons. Press flat sides of remaining 24 macaroons against filling. Store in cool place. Serve macaroons on day they are prepared. Makes about 2 dozen.

Crock pot

1 1/2 pounds ground beef
1 onion, chopped
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
3/4 pound cheddar cheese, grated
1 (10 ounce) can enchilada sauce
1 (8 ounce) can tomato sauce
2 (16 ounce) cans chili seasoned beans
1 (16 ounce) can corn, drained
1 (6 ounce) pitted olives
6 corn tortillas

Brown beef, onion, garlic in skillet. Pour off excess fat and season with salt and pepper. Wipe inside of crock pot with oil. Place a tortilla in
the bottom of the pot and spoon some of the meat mixture onto it with a little sauce and cheese. Top with another tortilla and layer on a bean, cheese and corn section. Drop in a few olives. Continue layers of filling, sauce and cheese and olives finishing with cheese and olives on top. Cover and cook at low 5-7 hours.


2 cups tomato juice
2 cups beef or chicken broth
1 small shallot, chopped fine
1 inch strip lemon rind
Salt and pepper to taste
Dry sherry to taste
4 Tbsp sour cream
Chopped fresh chives

Heat the tomato juice, broth, shallot, and lemon rind to boiling and then strain.  Season with salt, pepper, and sherry.  Garnish with sour cream and chives.  Serves 4.

recipe by Thomas Muromoto, Executive Chef Serves 4

You'll need:
16 pork ribs
Barbecue seasoning (see below)
Tropical barbecue sauce (see below)
Sweet papaya relish (see below)
Chopped parsley garnish

Mix barbecue seasoning by combining:
1/4 cup brown sugar
3 tablespoon granulated garlic
2 tablespoon kosher salt
1 teaspoon paprika
1/3 cup mesquite barbecue seasoning

Rub Ribs with barbecue seasoning and place in a large sheet pan with approximately ¼ " water in bottom. Cover tightly with clear wrap and foil. Bake at 375 Deg F. for 45-60 minutes or until tender.

Tropical Barbecue Sauce
½ cup barbecue sauce (your favorite bottled variety)
½ cup finely diced papaya
¼ cup finely diced pineapple
2 teaspoon chopped cilantro
¼ cup sweet chili sauce
¼ cup guava nectar

Combine all ingredients and gently mix without mashing fruit.

Sweet Papaya Relish
1 ripe papaya diced
2 teaspoon chopped cilantro
1 teaspoon sweet chili sauce
½ teaspoon minced jalapeno pepper
2 teaspoon minced red bell pepper

Brush cooked ribs with barbecue sauce and place full rack on grill, smothering with more sauce while grilling.

Serve with Sweet Papaya Relish spooned over top of ribs and garnish with chopped parsley.

1 pound ground pork
2 Tbsp. soy sauce
2 tsp. fresh ground ginger
1 tsp. salt
1 10-oz. package of frozen spinach, defrosted and squeezed dry then finely chopped
1/2 pound ready-made wonton wrappers
6 cups chicken broth
1 cup watercress leaves or fresh spinach cut into very small pieces
1/4 cup scallions chopped into small pieces

Combine pork, soy sauce ginger and salt in a large bowl and mix well. Add the chopped spinach. Place 1 tsp. of the filling just below the center of the wonton wrapper. Fold one side over the filling and tuck the edge of that side under the filling. Moisten the sides of the wonton wrapper with water and roll up the filled middle, leaving about inch of the wrapper unrolled at the top. Pull the unrolled ends together and pinch them together. When all the wontons are assembled, add them to boiling water in a large (5-quart) saucepan. Return the water to a boil and cook uncovered for about 5 minutes. You want them to be tender but to still have some al dente (or whatever the Chinese equivalent of al dente is). Drain wontons in a colander (you do not need to reserve any of the water). Add the chicken broth to the pan and bring to a boil. Add the watercress or spinach and scallions and the wontons. Return to a boil and serve immediately.








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