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).



Shortbread Layer
Nonstick vegetable oil spray
1 cup all purpose flour
1/4 cup sugar
Pinch of salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

Apricot layer
2/3 cup (packed) dried apricot halves (about 4 ounces), coarsely chopped

1/3 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 cup (packed) golden brown sugar
1/2 teaspoon vanilla extract
1/2 cup chopped toasted walnuts

Powdered sugar

For shortbread layer:
Preheat oven to 350°F. Spray 8x8x2-inch glass baking dish with nonstick spray. Blend flour, sugar, and salt in processor. Add butter; using on/off turns, process until coarse meal forms. Press crumbs firmly onto bottom of dish. Bake until center is golden, about 25 minutes. Maintain oven temperature.

Meanwhile, prepare apricot layer:
Place apricots in small saucepan; add enough water to cover. Boil until soft, about 4 minutes; drain and set aside.

Sift flour, baking powder, and salt into small bowl. Using electric mixer, beat eggs in large bowl. Add brown sugar and vanilla; beat until thick. Stir in flour mixture, then nuts and apricots. Spread over shortbread.

Bake cookie until puffed, dark brown, and toothpick inserted into topping comes out with small moist crumbs attached, about 35 minutes. Cool in dish.

Cut cookie into 6 strips, then crosswise into thirds. Transfer to waxed paper. Sift powdered sugar over bars. Makes 18.


4 (6- oz) skinless boneless chicken breast halves
5/8 teaspoon salt
1/2 teaspoon black pepper
1/3 cup sliced almonds
1/2 cup apricot preserves
1 1/2 tablespoons soy sauce
1 tablespoon whole-grain mustard
1 tablespoon unsalted butter

Put oven rack in lower third of oven and preheat oven to 400°F. Lightly oil a 13- by 9-inch flameproof baking dish (not glass).
Pat chicken dry and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper total, then arrange at least 1/4 inch apart in baking dish. Bake 10 minutes.

While chicken bakes, toast almonds in a small baking pan in oven, stirring twice, until golden, 8 to 10 minutes.

Meanwhile, cook apricot preserves, soy sauce, mustard, butter, and remaining 1/8 teaspoon salt and 1/4 teaspoon pepper in a small saucepan over moderate heat, stirring, until preserves are melted. Pour sauce over chicken and continue to bake until chicken is just cooked through, about 10 minutes more.

Turn on broiler and broil chicken 4 to 5 inches from heat, basting once, until chicken is glazed and browned in spots, about 3 minutes. Serve sprinkled with almonds. Makes 4 servings.

2  small chicken breast halves (12 ounces total)
2  cups water
4  cups chicken broth
1  tablespoon soy sauce
8   ounces small shrimp, peeled and deveined
8   ounces fresh bean sprouts
1  cup broccoli florets
1/2  of a 15-ounce jar mushrooms or one 8-ounce can mushrooms, drained
1/2  cup chopped red and/or green sweet pepper
4   green onions, diagonally sliced in 1-inch pieces
   Freshly ground pepper

In a 4-quart Dutch oven combine chicken and water; bring to boiling. Reduce heat and simmer, covered, 20 to 25 minutes or until no longer pink. Remove chicken; cool slightly and chop chicken, discarding skin, and bones. Strain the cooking liquid. Wipe out Dutch oven and add strained liquid. Add chicken broth.

Bring to boiling; add soy sauce, chopped cooked chicken, shrimp, bean sprouts, broccoli, mushrooms, sweet pepper, and green onions. Return to boiling; cook, uncovered, 5 minutes. Season to taste with pepper. Makes 6 to 8 main-dish servings.


1/2 cup plus 1 tablespoon unseasoned or seasoned rice vinegar
1 tablespoon dark sesame oil
1/4 cup granulated sugar
1 tablespoon minced fresh ginger
2 teaspoons soy sauce
Salt and pepper, to taste

6 cups thinly shredded green cabbage (or 5 cups green, 1 cup red cabbage)
3 cups shredded carrots
2 cups fresh spinach leaves, thinly sliced, with a few strips reserved for garnish
1 red bell pepper, julienned, with a few strips reserved for garnish (divided)
1/2 cup chopped fresh cilantro (optional)

Toasted white or black sesame seeds for garnish (see note)

To make dressing: In small bowl, whisk together vinegar, sesame oil, sugar, ginger, soy sauce and salt and pepper; set aside. To make coleslaw: In large salad bowl, combine cabbage, carrots, spinach and bell pepper. Pour about two-thirds of dressing over cabbage mixture and toss. Gradually add more to taste. Garnish with reserved spinach leaves, bell pepper strips, toasted sesame seeds and cilantro, if desired. Note: To toast seeds, heat in a dry skillet over medium heat until they start to brown or until they are fragrant. Stir occasionally. Be careful not to scorch them.
Serve with Kahlua pork, ribs, or Cuban-style black beans and rice.


4 large Golden Delicious apples
1/2 cup golden raisins
1/2 cup dried cranberries
1/3 cup (packed) golden brown sugar
1/4 cup chopped dried apricots
3/4 teaspoon ground allspice, divided
1/4 cup (1/2 stick) unsalted butter, melted
2 cups sparkling apple-cranberry juice
1/4 cup frozen concentrated cranberry juice cocktail, thawed

Preheat oven to 400°F. Remove stems from apples. Using melon baller, scoop out core of each apple, making 1-inch-wide hollow center but leaving bottom of apple intact. Make 1/8-inch-deep cut in skin around center of each apple. Arrange apples, hollowed side up, in 8x8x2-inch glass baking dish.

Mix raisins, cranberries, sugar, apricots, and 1/2 teaspoon allspice in small bowl. Pack fruit mixture into hollows of apples. Sprinkle any remaining fruit mixture around apples in dish. Drizzle butter into filling and around apples in dish. Pour sparkling juice and cranberry concentrate into dish. Sprinkle remaining 1/4 teaspoon allspice into dish. Bake apples uncovered until tender, occasionally basting with cranberry juice mixture, about 1 hour 10 minutes.

Transfer apples to 4 bowls. Pour juices from dish into medium saucepan and boil until thick enough to coat spoon, about 4 minutes. Spoon sauce over apples.
Makes 4 servings.


4 large yellow-fleshed potatoes (2 lb total), scrubbed well
2 1/2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 1/2 tablespoons balsamic vinegar

Put oven rack in lower third of oven and preheat oven to 450°F. Halve each potato lengthwise, then cut each half lengthwise into 4 wedges. Toss potato wedges with oil, salt, and pepper in a 17- by 11-inch shallow baking pan (about 1 inch deep) and arrange in 1 layer. Roast potatoes, turning over once, until golden brown and cooked through, 20 to 25 minutes.

Sprinkle with 2 tablespoons vinegar, shaking pan to distribute vinegar evenly, then roast until vinegar is evaporated, about 3 minutes.

Serve sprinkled with remaining 1/2 tablespoon vinegar and salt to taste. Serves 5


2 cups canned sweetened condensed milk (21 oz)
1 (9-inch) round of refrigerated pie dough (from 15-oz package)
3 large bananas
1 1/2 cups chilled heavy cream
1 tablespoon packed light brown sugar
Special equipment: a 9-inch pie plate (preferably deep dish)

Put oven rack in middle position and preheat oven to 425°F.
Pour condensed milk into pie plate and stir in a generous pinch of salt. Cover pie plate with foil and crimp foil tightly around rim. Put in a roasting pan, then add enough boiling-hot water to reach halfway up side of pie plate, making sure that foil is above water. Bake, refilling pan to halfway with water about every 40 minutes, until milk is thick and a deep golden caramel color, about 2 hours. Remove pie plate from water bath and transfer toffee to a bowl, then chill toffee, uncovered, until it is cold, about 1 hour.

While toffee is chilling, clean pie plate and bake piecrust in it according to package instructions. Cool piecrust completely in pan on a rack, about 20 minutes.

Spread toffee evenly in crust, and chill, uncovered, 15 minutes.

Cut bananas into 1/4-inch-thick slices and pile over toffee.

Beat cream with brown sugar in a clean bowl with an electric mixer until it just holds soft peaks, then mound over top of pie. Serves 8

Toffee can be chilled up to 2 days (cover after 1 hour).
Toffee-filled crust can be chilled up to 3 hours.

Makes 8 Servings

8 tomatoes, firm
1/2 cup parsley, chopped
1 clove garlic, minced
1 tsp. salt
1 tsp. sugar
1/4 tsp. pepper
1/2 cup black olives, (optional)
2 tsp. olive oil
2 Tbs. tarragon vinegar
1 tsp. Dijon mustard

Slice tomatoes and spread them in shallow dish. Sprinkle with parsley. Combine remaining ingredients, mix well, and pour over tomatoes. Cover and refrigerate. Drain before serving. May be made 2 days ahead.


1 lb. boneless beef sirloin or top round steak, 3/4" thick
1 tbsp. vegetable oil
1 can (10 3/4 oz.) condensed tomato soup
3 tbsp. soy sauce
1 tbsp. vinegar
1 tsp. garlic powder
1/4 tsp. red pepper flakes (optional)
3 cups fresh or thawed* frozen broccoli flowerets
4 cups hot cooked rice

Slice beef into very thin strips.

In skillet over medium-high heat, heat oil. Add beef and stir-fry until browned and juices evaporate.

Add soup, soy, vinegar, garlic and pepper flakes. Heat to a boil. Add broccoli and cook over medium heat until broccoli is tender-crisp, stirring often. Serve over rice. Serves 4.


  1  pound boneless beef roast, trimmed
3/4 teaspoon  chili sauce
  3  medium  potatoes -- peeled and sliced
3/4 teaspoon  Worcestershire sauce
1/4 medium  onion -- sliced
1/4 teaspoon  vinegar
1 1/2 teaspoons  flour
1/4 teaspoon  sugar
3/4 teaspoon  prepared mustard

Trim all excess fat from roast if it was not purchased already trimmed.  Place
potatoes and onion in bottom of crock-pot.  Make a smooth paste of flour, mustard,
chili sauce, Worcestershire sauce, vinegar and sugar.  Spread over top of roast.
Place roast in crock-pot on top of potatoes and onions.  Cover and cook on LOW
setting for 10 to 12 hours or on HIGH setting for 5 to 6 hours.

The subtle citrus notes in this dark chocolate tart come from pink grapefruit and blood orange zests. It has a sublime buttery shortbread crust. Do-aheads: filled tart, 2 days; candied citrus peel, 1 week.

1/2 cup (1 stick) unsalted butter, melted
1/4 cup sugar
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all purpose flour
8 ounces bittersweet or semisweet chocolate, finely chopped
5 tablespoons unsalted butter, cut into 5 pieces
1/2 teaspoon (lightly packed) finely grated blood orange peel or orange peel
1/2 teaspoon (lightly packed) finely grated pink grapefruit peel

1 large egg yolk, room temperature
1/4 cup boiling water

Jasmine Whipped Cream (see recipe)
Candied Citrus Peel

For crust:
Combine first 4 ingredients in bowl. Add flour and stir just until blended; let stand 5 minutes. Press dough onto bottom and up sides of 9- to 91/2-inch-diameter tart pan with removable bottom. Chill 30 minutes.
Position rack in bottom third of oven and preheat to 350°F. Bake crust until deep golden, pressing down with back of spoon if bubbles form, about 25 minutes. Cool crust in pan on rack.

For filling:
Combine chocolate, butter, and both peels in medium metal bowl. Place bowl in skillet of barely simmering water set over low heat. Stir just until chocolate and butter are melted and smooth. Remove bowl from water. Place fine strainer over bowl with melted chocolate. Keep skillet with water set over low heat.

Whisk egg yolk in small metal bowl to blend. Gradually whisk in 1/4 cup boiling water. Place bowl in skillet of hot water; stir constantly with heatproof rubber spatula, scraping bottom of bowl to prevent egg from cooking, until instant-read thermometer inserted into egg mixture registers 160°F, about 3 minutes. Immediately pour egg mixture into strainer set over bowl of chocolate. Stir just until egg is incorporated into chocolate and mixture is smooth.

Pour chocolate filling into crust; tilt slightly to spread evenly (crust will not be completely filled). Cover and chill overnight or up to 2 days. Before serving, let tart soften slightly at room temperature.

Remove pan sides. Place tart on platter. Using pastry bag fitted with star tip, pipe whipped cream rosettes around edge of tart. Garnish with candied peel.
Makes 10 to 12 servings.


  1  cup  sugar
1/2 cup  margarine or butter (1 stick) -- softened
1 1/2   teaspoons  vanilla
  1  egg
  1  (3 ounce) package  cream cheese -- softened
  3  ounces  bittersweet or semisweet chocolate -- melted and cooled
2 1/2   cups  all-purpose flour
1/2 teaspoon  baking powder
1/2 teaspoon  salt
  6  ounces  vanilla-flavored candy coating -- melted
3/4 cup  finely crushed peppermint candies OR finely chopped pistachio nuts

Heat oven to 375F. Mix sugar, margarine, vanilla, egg, cream cheese and chocolate in large bowl until smooth. Mix flour, baking powder and salt; stir into margarine mixture.

Divide dough in half. Roll each half 1/8 inch thick on lightly floured cloth-covered surface with cloth-covered rolling pin. Cut into desired shapes with cookie cutters. Place about 1 inch apart on ungreased cookie sheet.

Bake 8 to 10 minutes or until dry and set. Remove from cookie sheet. Cool on wire rack.

Roll edge of cookies about 1/4 inch deep in candy coating; immediately roll in candies. Place on waxed paper. Let stand about 10 minutes or until coating is set. About 6 dozen 2 1/2-inch cookies


1/2 cup butter or margarine
1/2 cup sugar
1/2 cup brown sugar, packed
3 eggs, slightly beaten
1 cup black raspberry jam
1/3 cup sour cream
2 1/4 cups flour
2 tsp. baking powder
1 tbsp. orange zest
1 tbsp. lemon zest
1/2 tsp. salt
1/3 cup pecans, chopped

In a large mixing bowl, cream butter or margarine and sugars, then add slightly beaten eggs; mix well.  Add sour cream, black raspberry jam, orange zest and lemon zest; mix well.  Mix flour, baking powder, and salt in a second bowl, then gently fold into first mixture.  Preheat oven to 350 degrees F.  Prepare 9 x 13 inch pan with non-stick cooking spray, then sprinkle chopped pecans in bottom of pan.  Pour cake batter over pecans and spread evenly.  Bake at 350 degrees F for 50 - 55 minutes.  Cool on baking rack for about 10 minutes, then turn onto serving platter or baking sheet and finish cooling. 

Make icing while cake is cooling:
2 tbsp. butter or margarine
1 tbsp. light corn syrup
1/4 cup black raspberry jam
1 1/2 cups powdered sugar

Melt butter or margarine in a small bowl in your microwave, set aside.  In a small mixing bowl, beat corn syrup with jam, then add cooled, melted butter or margarine, and powdered sugar; beat until smooth.  Pour icing over cake; allow icing to set before cutting and serving cake.


2 cups sifted flour, less if possible
1/2 cup brown sugar, packed
1 1/2 teaspoons baking powder
1 egg
1/2 teaspoon salt
1 tablespoon cream
1/2 cup butter
1 1/2 teaspoons vanilla
granulated sugar. for decorating

Blend 1 cup flour, baking powder, and salt. Beat together butter and sugar until light and fluffy. Beat in egg, vanilla, and cream. Stir the flour mixture into the butter mixture, then add enough of the remaining 1 cup flour to make the dough stiff enough to roll. Wrap in plastic wrap and chill several hours. Preheat oven to 375 F. Place on a lightly floured cutting board and roll to 1/8" thickness. Use floured cookie cutters to cut into shapes. Place on an ungreased baking sheet, sprinkle with granulated sugar. Bake 8 minutes


1 cup butter, room temperature
1-1/2 cup graham cracker crumbs
1/2 cup cornmeal
1-1/4 cup sugar
3-8 ounces packages cream cheese
3/4 cup buttermilk
1 teaspoon vanilla
4 eggs

Preheat oven to 350 degrees. Melt 1/2 cup butter. Add cracker crumbs, cornmeal
and 1/4 cup sugar, mixing thoroughly. Pour it into greased 10-inch spring-form pan
and press into bottom and partially up sides. Bake for 10 minutes. Remove from
oven and set aside.  Cream remaining butter and sugar with cream cheese until
smooth. Add buttermilk and vanilla and beat until well mixed. Add eggs and beat
slowly until combined. Do not over-beat.  Pour batter into crust and bake for 20
minutes. Turn oven down to 300 degrees and bake for an additional 30 minutes.
Turn oven to 200 degrees and bake for approximately 20 minutes more. Cool and
chill for several hours.


Crust (or, use 2 purchased crumb crusts)
1/2 cup butter (at room temperature)
1 1/2 cups graham cracker crumbs
1/2 cup cornmeal
  2 tablespoons granulated sugar

½ cup butter (at room temperature)
24 ounces cream cheese (at room temperature)
1 cup granulated sugar
Grated zest of 2 lemons
3/4 cup buttermilk
1 teaspoon pure vanilla extract
4 eggs

Preheat oven to 350 degrees F.

Melt 3/4 of ½ cup butter and use the 2 extra tablespoons to grease a
10-inch spring-form pan. Combine cracker crumbs, cornmeal, 2 tablespoons of the sugar and the melted butter in a bowl and mix thoroughly. The mixture will be in crumbs, not a dough. Dump it out into the prepared pan and press it into the bottom and 1 inch up the sides. Bake about 10 minutes or until light golden. Remove from oven and set aside.

Cream ½ cup butter, 1 cup sugar and cream cheese with lemon zest in large bowl of electric mixer until smooth. Add buttermilk and vanilla extract and beat, occasionally scraping down the sides, until well mixed. Add eggs and beat slowly until just combined. Do not over-beat. Pour the batter into the reserved crust and bake 25 minutes. Reduce the heat to 300 degrees F and bake an additional 25 minutes. Reduce the heat to 200 degrees F and bake until done, approximately 20
minutes more or until cake is set around the edges and barely jiggly in the very center. Cool and chill several hours before serving. Serves 10 to 12.


1/2 cup fresh cranberries
1 Tbsp cornstarch
1 Tbsp margarine
4 medium baking apples, peeled, chopped
1/2 cup sugar
1/2 cup dried cranberries
1 tsp ground ginger
1/2 tsp cinnamon
6 sheets phyllo dough
1/4 cup margarine, melted
1/2 Tbsp coarse or vanilla sugar, to garnish
icing (confectioners) sugar, to garnish.

Preheat oven to 400F

Toss fresh cranberries with cornstarch. Set aside.

In a medium saucepan, melt margarine and add fresh cranberries, apples and sugar. Gently stir and continue cooking for about 5 minutes or until cranberries begin to split. Stir in dried cranberries, ginger and cinnamon. Cool to room temperature.

Lay out one sheet of phyllo dough and brush with melted margarine. Add remaining sheets of phyllo, brushing with margarine between each layer. Spoon apple mixture along long edge, leaving 2-inch border along bottom and on each side. Fold over the excess border on each short side and then roll long side up. Press together.

Place strudel with seam side down on a parchment lined baking sheet. Brush margarine on top. Sprinkle with sugar. Using sharp knife, poke five vent holes in strudel. Bake for 20 minutes until golden. Sprinkle with icing sugar before serving. Serve sliced warm or at room temperature. Freezes well.
Netivot HaTorah Day School in Toronto

1 1/3  cups all-purpose flour
2/3  cup sugar
2  teaspoon baking powder
1/4  teaspoon salt
2/3  cup milk
2  tablespoon olive oil
2  tablespoon butter, softened
1   egg
1  teaspoon vanilla
5   Candied Orange Slices, chopped (about 3/4 cup) (see recipe below)
   Candied Orange Slices (see recipe)

Preheat oven to 350 degree F. Lightly grease and flour a 9 x 1 1/2-inch round baking pan; set aside.

In a large mixing bowl combine the flour, sugar, baking powder, and salt. Add milk, oil, butter, egg, and vanilla. Beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute. Stir in chopped Candied Orange Slices. Pour batter into prepared pan.

Bake for 25 to 30 minutes or until a wooden toothpick inserted near the center comes out clean. Remove and cool in pan on a wire rack for 10 minutes. Remove cake from pan. Cool completely.

Place cake on a serving plate. Arrange Candied Orange Slices on top of cake. Drizzle with 1 tablespoon of the orange syrup. Makes 8 to 10 servings.

Candied Orange Slices: Trim ends from 3 navel oranges; slice into 1/4 inch thick slices. In a large saucepan combine 2 cups sugar and 1 cup water. Bring to boiling; add orange slices. Return to boiling. Reduce heat to medium and boil gently, uncovered, for 12 minutes, gently stirring orange slices into syrup occasionally. Remove from heat. Preheat oven to 200 degree F. Line a very large baking sheet with parchment paper. Remove orange slices from syrup using tongs or a fork,
reserving syrup. Arrange orange slices on prepared baking sheet. Bake for 1 hour or until oranges are translucent and candied, but still soft. Remove from oven; cool completely on baking sheet. Store in an airtight container. Transfer syrup to a small bowl and chill until needed.


1 Cup sugar
2 eggs
1 cup all purpose flour
1 tsp baking powder
1 tsp salt
1/2 cup milk
2 Tbsp butter, melted
1tsp vanilla

1/3 cup brown sugar
3 Tbsp butter
2 Tbsp milk
1/2 cup flaked coconut

Preheat oven to 350F

In a large bowl, using an electric or hand held mixer, blend sugar and eggs. Add flour, baking powder, salt, milk melted butter and vanilla. Mix Well. Pour into a greased 8 x 8 inch pan. Bake for ½ hour.

When cake is almost done, combine brown sugar, butter and milk in a saucepan. Bring to a boil. Simmer for 2 minutes, stirring often. Remove cake from oven. Pour topping mixture over cake. Sprinkle with coconut. Return to oven. Bake for an additional 5 minutes, or until coconut is browned.

Caramel Cake
  2 1/4 cups  all-purpose flour
  1 3/4 cups  packed brown sugar
     1/2 cup  shortening
  1 cup  milk
  3 teaspoons  baking powder
     1/2 teaspoon  salt
  1 teaspoon  vanilla
  2 eggs
     1/2 cup  chopped pecans

Chopped pecans or chocolate-covered pecan halves, for garnish
Caramel Frosting
1/2 stick  (4 tbsp) butter
1 cup  packed brown sugar
1/4 cup  milk
  2  cups  powdered sugar

Bake Caramel Cake as directed. Cut cake horizontally into 3 layers. Reserve 1/2 cup Caramel Frosting. Fill layers with remaining frosting. Stir milk into reserved frosting until of drizzling consistency; drizzle over cake. Garnish with chopped pecans.

Caramel Cake: Heat oven to 350F. Grease and flour 12-cup bundt cake pan. Beat all ingredients except pecans in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl frequently. Stir in pecans. Pour batter into pan.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; invert onto wire rack. Cool completely.

Caramel Frosting: Heat butter over medium heat in 2-quart saucepan until melted. Stir in brown sugar. Heat to boiling, stirring constantly. Reduce heat to low. Boil and stir 2 minutes. Stir in milk. Heat to boiling; remove from heat. Cool to lukewarm. Gradually stir in powdered sugar. Place saucepan of frosting in bowl of cold water. Beat until smooth and of spreading consistency. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time.  Yield: 18 servings.


5 cups water
5 3-ounce bars milk chocolate, chopped
1/4 cup plus 1 cup chilled whipping cream
1 tablespoon powdered sugar
3 tablespoons prepared caramel sauce

Bring 5 cups water and chocolate to simmer in medium saucepan, stirring to dissolve chocolate. Mix in 1/4 cup cream. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer, stirring frequently, before continuing.)

Whip 1 cup cream and powdered sugar in medium bowl until peaks form. Drizzle caramel over and swirl together, forming streaks (do not over-mix).

Divide hot chocolate among 6 mugs. Top with generous amount of caramel whipped cream and serve. Makes 6 servings.


1 (14-ounce) can lower sodium, fat-free chicken broth
2 cups frozen chopped broccoli, thawed
2/3 cup nonfat dry milk powder
1 (10 3/4-ounce) can Cream of Chicken Soup
1 1/2 cups diced cooked chicken breast
1 teaspoon dried parsley flakes
1/8 teaspoon black pepper

In a large microwave-safe mixing bowl, combine chicken broth, chicken soup and dry milk powder. Add broccoli and chicken. Mix well to combine. Stir in parsley flakes and black pepper. Cover and microwave on HIGH for 6 to 9 minutes or until broccoli is tender, stirring every three minutes.

Hints: 1. Thaw broccoli by placing in a colander and rinsing under hot water for one minute.
2. If you don't have leftovers, purchase a chunk of cooked chicken breast from your local deli.


   3 cups flour
   2 cups sugar
   6 tablespoons baking cocoa
   2 tsp. baking soda
   1 tsp. salt
   2 Tbs. vinegar
   2 tsp. vanilla
   12 Tbs. melted shortening (Not oil, margarine or butter can be used)
   2 cups cold water
                   Sift together all dry ingredients into a large mixing bowl. Make 3 holes (deep enough for each of the first 3 liquids). In the first hole put the 2 Tbs. vinegar, 2nd hole: 2 tsp. vanilla, 3rd hole: 12 Tbs. melted shortening. Pour cold water over all ingredients and mix well. DO NOT BEAT.

              Place into a grease and floured cake pan(s) 9x13 (bundt or 2 rounds) Bake in a preheated 350 degree oven for 30 minutes or until toothpick comes out clean. Place on wire rack to cool. Use any topping or frosting of your choice.


1/2 cup  packed brown sugar
1/2 cup  butter or margarine -- softened
  1  teaspoon  vanilla
1 1/2 cups  all-purpose flour
1/2 teaspoon  ground cinnamon
1/8 teaspoon  salt
  24 (about) whole blanched almonds
           Decorating Glaze -- (recipe follows)
Decorating Glaze
1/2 cup  powdered sugar
1 1/2   teaspoons  water (1 1/2 to 3 teaspoons)

Heat oven to 350F. Beat brown sugar, butter and vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, cinnamon and salt until dough holds together. (If dough is dry, mix in 1 to 2 tablespoons milk.)

Shape dough by scant tablespoonfuls around almonds to form football shapes. Place about 1 inch apart on ungreased cookie sheet. Bake 12 to 14 minutes or until set but not brown. Remove from cookie sheet to wire rack. Cool completely. Place Decorating Glaze in decorating bag with #3 writing tip. Pipe glaze on cookies to resemble football laces.  Yield: 24 cookies.

Decorating Glaze:
Mix powdered sugar and water just enough to make a paste that can be piped from decorating bag.

Notes : Blanched Almonds are almonds that have the skin removed, and they are
widely available in grocery stores.

Serves 6 to 8

5 pounds lean country-style pork spareribs
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 large onion, minced
4 tablespoons minced Italian parsley
2 large bay leaves
2 large cloves garlic
Generous pinch each of ground cloves, cinnamon and allspice
1/8 teaspoon freshly ground black pepper
1 cup dry red wine
28-ounce can whole tomatoes, with their liquid
1/2 cup black Ligurian, Nicoise or Kalamata olives, pitted
2 tablespoons chopped fresh basil leaves

Trim excess fat from the ribs. Heat the oil in a 12-inch sautè pan over medium-high. Add the meat so the pieces don't touch. Sprinkle with salt and pepper. Brown over medium heat to dark and crusty. Repeat if all the pieces didn't fit. Remove the meat to a platter.

Over medium heat, sautè onion and parsley to golden brown, taking care not to burn the brown glaze in the bottom of the pan. Stir in the garlic, bay leaves and spices, along with the meat. Pour in the wine and reduce to practically nothing, scraping up brown bits from the pan's bottom as it bubbles.

Stir in tomatoes and olives, and bring the mixture to a very slow bubble over low heat. Cover tightly and cook over low heat for 1 hour, or until meat is tender. Taste for seasoning and deep rich flavor. If flavor is thin, simmer uncovered to concentrate flavors, then decide if salt is needed. Skim off any fat. Stir in basil and serve hot.


1 box white cake mix
5 cups flour
2 pkgs. quick-rising yeast
2 1/2 cups warm water
Butter or margarine
Brown sugar

Combine cake mix and flour; stir yeast into warm water. When yeast has softened add to flour mixture and stir will. Cover and let double. Roll 1/2 inch thick and then butter and sprinkle with brown sugar and cinnamon. Roll up and cut into 3/4 to 1" slices. Place in greased pan and let rise until doubled. Bake in preheated 350° oven for 15-20 minutes. Frost with confectioners sugar or brown sugar frosting.


5 eggs, beaten
2 cups shredded Monterey Jack, Cheddar, or Swiss cheese
8 oz cottage cheese
8 oz artichoke hearts, chopped
4 oz crab meat
1/4 cup all-purpose flour
1/2 tsp baking powder

Combine all ingredients in a mixing bowl.  Lightly grease 4 to 6 oven-proof bowls and divide the mixture between them.  Bake in a preheated 350F (180C) oven until puffed and golden brown, about 30 minutes.  Serves 4 to 6.


2 cups 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 can cream of chicken with herbs soup
1 1/3 cups milk
3 cups cooked chicken, ½ inch dice
1 box (10 oz) frozen corn, thawed
1 (15 oz) ricotta cheese
2 cups shredded mozzarella cheese
1 package (8 oz) no-cook lasagna noodles
1 can cream of chicken soup
1/4 cup grated Parmesan cheese

Heat oven to 375 F. Coat baking dish with nonstick cooking spray. Combine chicken soup and 2/3 cup milk in large bowl. Spoon 1/4 cup of milk mixture over bottom of prepared baking dish. Add chicken and corn to remaining soup and milk mixture in bowl. Stir together the ricotta and mozzarella cheeses in another large bowl. To assemble: Place 3 noodles over soup mixture in bottom of baking dish. Top with half the ricotta mixture, another 3 noodles, the chicken mixture, another 3 noodles, the remaining ricotta mixture and another 3 noodles. Mix together the second can of soup and the remaining 2/3 cup milk in a small bowl. Pour over the lasagna noodles in baking dish. Sprinkle with Parmesan. Cover baking dish with aluminum foil. Bake at 375 for 30 minutes. Remove foil. Bake 15 minutes longer or until bubbly around the edges. Let stand 15 minutes before serving.   


2 tablespoons vegetable oil
2 pounds beef stew meat cut into 1 inch pieces
1 large onion sliced
1- 14 1/2 ounce can  beef broth
1 -6 ounce can tomato paste
2 cloves garlic, finely chopped
1 tablespoon Worcestershire Sauce
1 tablespoon paprika
1 teaspoon salt
1/4 teaspoon caraway seed (if desired )
1/4 teaspoon pepper
1/4 cup cold water
3 tablespoons all purpose flour
1 medium bell pepper cut into strips
8 cups hot cooked noodles for serving

Heat oil in 10 inch skillet over medium high heat. Cook beef in oil about 10 minutes, stirring occasionally until brown; drain. Place beef and onion in 3 1/2 to 6 quart slow cooker.

Mix broth, tomato paste, garlic, Worcestershire Sauce, paprika, salt, caraway seed and pepper; stir into beef mixture. Cover and cook on low heat setting 8-10 hours until beef is tender.

Mix water and flour; gradually stir into beef mixture. Stir in bell pepper. Cover and cook on high heat setting 30 minutes. Serve goulash over noodles 8 Servings


2  lbs.  round steak, cut in strips
3  bell peppers, sliced lengthwise
2  sliced onions
Salt & pepper to taste
2  tbs. Worcestershire sauce
1  tbsp. garlic powder
3  tbs. cornstarch
1  tsp. canola oil ( could use sesame oil )
1  can fat free beef broth
1/2  cup skim evaporated milk

Trim all fat from steak & cut into strips. Place 1 tsp. oil in a nonstick skillet & add steak strips.  Brown lightly & put in bottom of crock pot.  Combine beef broth, milk, garlic powder, salt, pepper, cornstarch & Worcestershire sauce & add to crock pot.  Place sliced peppers & onions on top of steak.   Cook on low for 8-10 hours or on
high for about 4 hours. Good served with cooked rice or mashed potatoes.

1/2  cup butter or margarine
2  ounces unsweetened chocolate
1  cup granulated sugar
2   eggs
1  teaspoon vanilla
2/3  cup all-purpose flour
1   recipe Chocolate Glaze (see recipe below) (optional)
   Powdered sugar (optional)

Grease a 9x9x2-inch baking pan; set aside. In a medium saucepan melt butter or margarine and chocolate over low heat. Stir in granulated sugar, eggs, and vanilla. Using a wooden spoon, beat lightly by hand just until combined. Stir in flour.

Spread batter in prepared pan. Bake in a 350 degree F oven for 20 minutes. Cool in pan on a wire rack. Spread Chocolate Glaze over the cooled brownies, if desired. Cut into bars. Sprinkle with powdered sugar, if desired. Store in an airtight container at room temperature for up to 3 days.

Chocolate Glaze: In a saucepan cook and stir 3 tablespoons butter or margarine, 2 tablespoons unsweeteened cocoa powder, and 2 tablespoons milk until mixture comes to a boil. Remove from heat. Stir in 1-1/2 cups sifted powdered sugar and 1/2 teaspoon vanilla until smooth.

Caramel-Nut Brownies: Prepare Five-Way Fudge Brownies as directed, except stir 1/2 cup chopped pecans into the batter before spreading in the prepared pan. Sprinkle batter with 1/2 cup miniature semisweet chocolate pieces. Bake as directed. In a small saucepan combine one 6-1/4-ounce package vanilla caramels and 2 tablespoons milk. Cook and stir over medium-low heat until smooth. Drizzle the caramel atop brownies. Cool completely. Cut into bars.

Peanut Butter Brownies: Prepare Five-Way Fudge Brownies as directed. For frosting, in a medium mixing bowl beat 1/4 cup peanut butter until fluffy. Gradually add 1 cup sifted powdered sugar, beating well. Beat in 1/4 cup milk and 1 teaspoon vanilla. Gradually beat in about 1/2 cup additional sifted powdered sugar until the frosting is easy to spread. Spread frosting atop brownies and sprinkle with 1/4 cup finely chopped dry-roasted peanuts. Cool completely. Cut into bars.

Chocolate Chunk Brownies: Prepare Five-Way Fudge Brownies as directed, except stir in one 2.2-ounce bar milk chocolate, coarsely chopped, and 2 ounces white baking bar, coarsely chopped, into the batter.

Crème de Menthe Brownies: Prepare Five-Way Fudge Brownies as directed, except omit vanilla and stir 1/4 teaspoon mint extract into batter. Bake as directed. For frosting, in a medium mixing bowl beat 1/4 cup butter or margarine until fluffy. Gradually add 1 cup sifted powdered sugar. Beat in 2 tablespoons crème de menthe. Gradually beat in about 1/2 cup sifted powdered sugar until the frosting is easy to spread. Spread atop brownies. In a small heavy saucepan melt 1 ounce
semisweet chocolate over low heat. Drizzle atop brownies. Let chocolate set, then cut into bars.


10 oz stem ginger in syrup*, drained, reserving 1/4 cup syrup, and coarsely
chopped (1 cup); or see note, below
1 1/2 cups all-purpose flour
2 sticks (1 cup) unsalted butter, softened
1/4 teaspoon salt
2/3 cup packed dark brown sugar
4 large eggs, separated
Special equipment: 1 (8 1/2- by 4 1/2- by 2 1/2-inch) loaf pan, or see note, below

Put oven rack in middle position and preheat oven to 325°F. Butter and flour loaf pan, knocking out excess flour.

Pulse ginger and 1/2 cup flour in a food processor until ginger is finely chopped.

Beat butter and salt in a large bowl with an electric mixer until creamy. Add brown sugar, a little at a time, and beat until pale and fluffy. Add yolks, 1 at a time, beating well after each addition. Beat in reserved ginger syrup, then beat in chopped ginger mixture.

Beat whites and a pinch of salt in another bowl with cleaned beaters until they just hold stiff peaks.

Fold one fourth of whites into batter gently but thoroughly, then sift one fourth of remaining cup flour into batter and fold gently but thoroughly. Add remaining egg whites and flour alternately in 3 batches, folding in same manner.

Spoon batter into loaf pan, spreading evenly. Bake until a wooden pick or skewer inserted in center of cake comes out clean, 1 1/4 to 1 1/2 hours. Cool on a rack 10 minutes, then run a thin knife around edge of pan and turn cake out onto rack to cool completely, about 1 hour.

In place of stem ginger in syrup, you can use 1 1/4 cups (7 1/2 ounces) coarsely chopped crystallized ginger. Pulse in processor with 1/4 cup flour (instead of 1/2 cup flour, as above) and substitute light corn syrup for the ginger syrup.

You can make cake in 3 (5 3/4- by 3- by 2-inch) mini-loaf pans. Bake 45 to 50 minutes.

Cake is better the day after it's made and keeps 5 days. Cool completely, then wrap in plastic wrap and store at room temperature.

*Available at specialty foods shops and by mail order from Simpson & Vail (800-282-8327; svtea.com). Makes 1 large loaf cake or 3 mini-loaves.

Grilled Chicken Salad
1 bag cut up romaine or iceberg lettuce
1 box of cherry tomatoes
3 pieces of boned chicken breasts
1/4 - 1/2 cup oil (add a bit of water if using less oil)
1/4 cup sugar
1/4 cup vinegar
2 tablespoons soy sauce
1 clove of garlic, crushed or minced into very fine pieces
1 teaspoon mustard
1/2 teaspoon freshly ground black pepper
Grill chicken separately for 6 minutes on each side until flesh is white in color. Cut each piece of chicken breast in half and diagonally cut into thin strips.
Shake all dressing ingredients together in a container/dressing bottle until thoroughly mixed. Add grilled chicken pieces and give another shake or two to coat the chicken with the dressing/marinade. Let chicken marinate in the refrigerator for 3-5 hours.
Before serving, cut the cherry tomatoes in half and toss with lettuce. Pour the dressing/marinade with the chicken over the salad and mix. Enjoy.
Note: You can serve this salad as an entrée. Sprinkle lettuce on plate, then artfully design cherry tomatoes in a circle around the plate and place chicken pieces in the center. Pour dressing over the plate just before serving.
This salad dressing is also great on coldcuts. Combine lettuce, cherry tomatoes and bits of coldcuts, omitting the chicken, for a delicious coldcut salad.

1 bag cut up romaine or iceberg lettuce
1 box of cherry tomatoes
3 pieces of boned chicken breasts

1/4 - 1/2 cup oil (add a bit of water if using less oil)
1/4 cup sugar
1/4 cup vinegar
2 tablespoons soy sauce
1 clove of garlic, crushed or minced into very fine pieces
1 teaspoon mustard
1/2 teaspoon freshly ground black pepper

Grill chicken separately for 6 minutes on each side until flesh is white in color. Cut each piece of chicken breast in half and diagonally cut into thin strips.

Shake all dressing ingredients together in a container/dressing bottle until thoroughly mixed. Add grilled chicken pieces and give another shake or two to coat the chicken with the dressing/marinade. Let chicken marinate in the refrigerator for 3-5 hours.

Before serving, cut the cherry tomatoes in half and toss with lettuce. Pour the dressing/marinade with the chicken over the salad and mix. Enjoy.

Note: You can serve this salad as an entrée. Sprinkle lettuce on plate, then artfully design cherry tomatoes in a circle around the plate and place chicken pieces in the center. Pour dressing over the plate just before serving.

This salad dressing is also great on cold cuts. Combine lettuce, cherry tomatoes and bits of cold cuts, omitting the chicken, for a delicious cold cut salad.


1 pound  ground beef, extra lean
  1 cup  celery -- chopped
  1 cup  onion – chopped
1/3 cup  green pepper -- finely chopped
1/2 teaspoon  salt
  1  teaspoon  chili powder
3/4 teaspoon  black pepper
  2  cups  stewed tomatoes -- fresh or canned
  1  cup  rice -- cooked

Combine ground beef, celery, onion, and green pepper in a large skillet.  Simmer
until meat is browned and vegetables are tender.  Drain well.  Add salt, chili powder, pepper, tomatoes, and rice.  Cover and simmer over low heat for 30 - 45 minutes, adding water occasionally if needed.  Serve hot.


2 heaping Tbsp flour
3 heaping Tbsp dry mustard
2 heaping Tbsp brown sugar
dash of salt
1 heaping tsp butter
1 tsp vinegar

Combine all ingredients in a jar (or measuring cup).  Add boiling water, a little at a
time, stirring with a fork until the desired consistency is obtained.  Cover for storage. (We store this in the fridge, but I don't think it is necessary.)


1 cup chilled heavy whipping cream
1 tablespoon good-quality loose-leaf jasmine tea or 3 jasmine tea bags
1 tablespoon sugar

Combine chilled cream and tea in bowl. Cover; chill overnight or up to 2 days.
Strain cream-tea mixture through fine strainer into mixing bowl; discard solids. Add sugar; beat until peaks form. Makes about 1 1/2 cups.


4 large lemons
2 cups water
1 (1/4-oz) envelope gelatin
2/3 cup sugar
1/2 pint fresh raspberries
Special equipment: 4 (6- to 8-oz) juice glasses

Remove all peel from lemons with a vegetable peeler. Boil peel and 1 3/4 cups water in a 2-quart saucepan until water is bright yellow, about 5 minutes. Remove from heat. Sprinkle gelatin over remaining 1/4 cup water in a small bowl and let stand 2 minutes to soften.

Squeeze 2/3 cup lemon juice from lemons into a glass measure, then pour through a fine-mesh sieve into a bowl and stir in sugar until dissolved. Add water, then stir in gelatin mixture until dissolved.

Pour about 1/4 cup lemon mixture into each glass and chill until set, about 2 hours. Reserve remaining lemon mixture at room temperature.

Spoon some raspberries over each serving, then top with reserved lemon mixture and chill until set, about 3 hours more. Makes 4 servings.


1 bag cut up iceberg or romaine lettuce
1 can mandarin oranges, drained
1 small purple onion, quartered and sliced
1/2 cup slivered almonds
1/2 cup craisins (optional) (raisins or golden raisins would also be good)

1/3 cup olive oil
2 tablespoons vinegar
1 tablespoon lemon juice
2 tablespoons sugar
1 teaspoon salt
sprinkle of black pepper

Lay slivered almonds in pan and roast in oven until brown (5-10 min). Combine lettuce, mandarin oranges, purple onion, almonds and craisins.

Shake dressing ingredients in a container/dressing bottle. Pour over salad and serve.


8 boneless chicken breasts  or chicken quarters or pieces to feed your family
1/2 cup mangoes, peeled, seeded and chopped
3 tbsp. cider vinegar
2 tbsp. dark brown sugar
1 clove garlic, minced
1/4 cup catsup

Combine all ingredients except chicken in a blender and blend until smooth. Brush sauce on chicken  and microwave on medium (50%) in a single layer rotating  chicken pieces halfway through from inside to outside until chicken is partially cooked,  Grill over medium high charcoal or gas grill. Baste with sauce until chicken is done.

 6 cups chicken stock
2 boneless skinless chicken breasts cut into thin slices
1 tablespoon olive or corn oil
8-10 cloves garlic, minced
1 small onion minced
2 medium Roma tomatoes peeled, deeded and diced
1/3 C. chopped cilantro
1-4 (depending on how hot you like it) serrano or jalapeno peppers,  thinly sliced
1/3 cup fresh lime juice
salt and pepper to taste
tortilla chips to cover the bottom of the bowl

Heat oil in saucepan. Add onion, garlic and hot peppers. Cook for about 5 minutes or until lightly browned. Stir in stock and remaining ingredients, except cilantro and tortillas. Simmer soup until chicken is cooked. Stir in cilantro and adjust seasonings. Ladle soup onto tortilla chips placed in the bottom of the bowls.


1 onion, finely chopped
4 cloves of garlic, minced
2 Tbsp margarine
1 (28oz) can tomatoes, crushed or diced
1 cup peanut butter
1/4 cup ketchup
1/4 cup vinegar
2 Tbsp chili powder
1 tsp cumin
1 tsp black pepper
1 tsp hot pepper sauce
1 tsp mustard powder
1 tsp parsley flakes (optional)
2 cups water

In a large pot, sautè onion and garlic in margarine until translucent. Add remaining ingredients, except water. Bring to a boil, stirring constantly, being careful not to burn the mixture. Add water slowly. Reduce heat to simmer and cook uncovered for 10-15 minutes. Stir occasionally.


4 large potatoes
1 tablespoon butter
1 tablespoon milk
salt & pepper
1kg minced beef
1 onion (chopped)
2 tablespoons gravy powder
2/3 cup tomato sauce
1 tablespoon Worcestershire sauce
1 tomato (chopped)
2 tablespoons parsley
1 egg, beaten

Peel and cut potatoes into 2.5cm cubes. Add 2 tablespoons or water, cover and cook for 10 - 15 minutes on HIGH or until tender. Drain. Mash potatoes; add butter, milk, salt and pepper.

In a large bowl, combine mince and onion and cook for 8 minutes on MEDIUM HIGH, stirring every 2 minutes. Drain juices from meat. Add gravy powder, tomato sauce, Worcestershire sauce, tomato and parsley. Mix well.

Spoon mixture into a 9 inch dish. Spread mashed potato evenly over top of mixture. Brush with beaten egg. Cook for 20 minutes on MEDIUM HIGH; stand for 10 minutes before serving. Also add peas and carrots if desired.

Makes 3 to 4 servings as a main course, 6 as a side dish

4 large russet baking potatoes, peeled and sliced 1/4 inch thick (about 3 pounds)
1 garlic clove, peeled and crushed with flat side of chef's knife
1 tablespoon softened unsalted butter
Kosher salt and freshly ground black pepper
3 tablespoons freshly grated parmesan cheese
3 tablespoons grated comte or gruyere cheese
11/2 cups whipping cream

Place rack in top position of oven. Preheat oven to 350 degrees.

Put potato slices in a bowl of salted water so they don't discolor. Firmly rub a 10-inch round or oval gratin dish or an 111/2-by-8-inch baking dish all over with garlic. Let dry a few minutes, then rub bottom of dish with butter.

Drain potatoes and pat dry with paper towels. Arrange a layer of potatoes, slightly overlapping, in bottom of buttered dish. Season with a good dash of salt and pepper, and sprinkle with a little of each of the two cheeses. Continue layering potatoes and cheese, seasoning each layer and finishing with cheese. (You should have at least 3 layers.) Drizzle cream along the sides of the dish, so cheeses are not displaced.

Bake uncovered until cream has been absorbed and top is crispy and golden, 1 hour and 15 minutes to 1 hour and 30 minutes. Let stand 10 minutes before serving.


Slice 2 (or more) large sweet onions in thick slices, then carefully separate into
rings. Soak for a hour or so in a bowl of ice water.  Set up three bowls in a row:

One with flour  (2 cups)
Second one with buttermilk  (2 cups)
Third one with cracker meal ( 3+ cups)  (a food processor and a box of saltines
   makes plenty. If you lack a food processor, place the crackers in a sealed plastic
   bag and crush with a rolling pin)

Remove the rings from the ice water, place in the flour, turning to coat (this is what
helps make the breading stick). Then dip in the buttermilk, then in the cracker meal. Place on a cookie sheet for a few minutes so the breading will set. Fry in hot oil until golden. 

The best tip is to set it up like an assembly line, and to use 1 hand for the "wet" ingredients (water, buttermilk) and 1 hand for the dry ingredients (flour, cracker
meal). This makes the process simple and much less messy.


Large, sweet onions (Vidalia, 1015, etc.)
Oil for deep frying

Preheat oil for deep-frying.  Cut onions into 1/2-inch slices & separate into rings
(a single onion will make quite a stack of onion rings). In a bowl, combine about
1 cup buttermilk and 1 egg (can make more as needed). Pile about 1 1/2 to 2 cups flour in a shallow dish.  Dip rings first in buttermilk mixture, then coat with flour.  If you like a thicker batter, repeat buttermilk and flour layers.  Drop into hot oil and fry until golden (don't fry too many at once or oil temperature will drop).  Drain on paper towels and keep warm in oven until all are cooked.  Serve immediately.


2 3-oz. packages orange gelatin
2 cups hot water
1 15-oz. can crushed pineapple with juice
1 cup cheddar cheese, grated
1/2 cup heavy cream

Dissolve gelatin in hot water. Add crushed pineapple and chill until partially set. Fold in cheddar cheese and heavy cream. Pour into mold and chill until set.

1/4  cup butter
1  cup chopped onions
1  cup chopped celery
12  ounces (about 8 cups) day-old bread, cut into 1/2-inch cubes
1  teaspoon salt
1/2  teaspoon freshly ground pepper
1/2  teaspoon ground sage
1  pint shucked oysters, in liquid
1/4  cup  milk
1  large egg, lightly beaten

Melt butter in a large skillet over medium heat. Add onions and celery; cook 3 to 5 minutes, until soft. Transfer to a large bowl; stir in bread, salt, pepper and sage.

Drain oysters through a large strainer over a 1 quart glass measure; transfer oysters to a bowl. Strain oyster liquid through a fine sieve into a separate bowl; set aside. Rinse oysters under cold running water to remove any sand or shells, then coarsely chop. Add oysters to bowl with bread mixture.

Gently stir in oyster liquid, milk and egg, stirring just until all ingredients are combined.

To stuff turkey: Proceed as directed for The Perfect Turkey.

To bake: Heat oven to 325 degrees F. Spoon stuffing into a well-buttered 13x9x2-inch glass baking dish. Cover with foil and bake 30 minutes. Serves 15

6   pork rib chops, cut 1/2-inch thick
   Nonstick cooking spray
1-1/2  cups sliced fresh mushrooms
1  medium green or red sweet pepper, cut into thin strips
1  10 3/4-ounce can condensed cream of mushroom soup
1/2  cup fat-free dairy sour cream
1/4  cup fat-free milk
1  teaspoon paprika
1  medium tomato, seeded and chopped

Trim fat from chops. Coat a 12-inch nonstick skillet with cooking spray. Heat over medium heat. Add pork chops; cook for 6 minutes. Turn chops; add mushrooms and sweet pepper. Cook about 6 minutes more or until done (160 degree F) and juices run clear. Remove the chops and vegetables.

For sauce, in a small bowl stir together the soup, sour cream, milk, and paprika. Stir the mixture into skillet; bring to boiling.

Return the chops and cooked vegetables to skillet. Cook, covered, for 5 minutes. Add the tomato. Cook about 1 to 2 minutes more or until heated through. Serves 6


2 slices bacon
1/2 cup sliced green onions
1 tbsp flour
1/2 tsp salt
1/4 tsp dry mustard
1/4 tsp paprika
1/8 tsp ground black pepper
1 egg
1 cup milk
16 oz frozen white (shoe peg) corn, thawed and drained

Cook bacon in large skillet over medium heat until crisp. Remove bacon; drain on paper towel. Crumble bacon; set aside. Cook green onions in bacon drippings until tender. Stir in flour, salt, dry mustard, paprika, and black pepper; blend well. Cook until mixture is smooth and bubbly, stirring constantly. Beat egg in small bowl; stir in milk. Gradually add to flour mixture; cook until mixture thickens, stirring constantly. Stir in corn. Cook until thoroughly heated. Sprinkle with bacon. serves 6


2 cups sugar
1 3/4 cups all purpose flour
3/4 cocoa powder
1 1/2 baking powder
1 tsp salt
2 eggs
1 cup soy milk (or 1/2 cup water and 1/2 cup soy milk)
2 tsp vanilla
1/2 oil
1 cup boiling water

2 cups icing sugar
2 Tbsp corn syrup
3-4 Tbsp pareve milk
1oz semi sweet chocolate, melted

Preheat oven to 350F

In a large mixing bowl, combine sugar, flour, cocoa powder, baking soda, baking powder and salt. Mix by hand. Add eggs, milk, vanilla and oil. Mix. Add boiling water and continue mixing. Batter will be loose. Pour into a greased and floured bundt pan . Bake for 30-35 minutes until toothpick comes out clean. Cool.

In another bowl, stir sugar, syrup and milk until smooth. Turn cake onto a baking sheet, pour glaze over cake to cover completely. Drizzle melted chocolate over cake. Transfer cake to a serving platter. Netivot HaTorah Day School in Toronto


1 frying chicken, cut up
1 tsp seasoned salt
1/4 cup flour
1/2 tsp salt
1/8 tsp ground black pepper
2 tbsp grated parmesan cheese
1/2 tsp paprika
1 lb zucchini, cut into thin slices
1/2 cup chicken broth
1 can (4oz) mushrooms, drained

Sprinkle chicken with seasoned salt. Combine flour, salt, pepper, cheese, and paprika; coat chicken with mixture. Place zucchini in bottom of slow cooker. Pour broth over zucchini. Arrange coated chicken over all. Cover and cook on low for 5 to 6 hours or until tender. Turn control to high. Add mushrooms, cover and cook on high another 10 to 15 minutes.  Serves 4 to 6.

1  16-ounce package frozen loose-pack broccoli stir-fry vegetables (broccoli,
carrot, onion, red pepper, celery, water chestnuts, mushrooms)
2  pounds beef stew meat
1  12-ounce bottle sesame-ginger stir-fry sauce
1/2  cup water
1/4  teaspoon crushed red pepper (optional)
1  3-ounce package ramen noodles, broken

Place frozen vegetables in a 3-1/2- or 4-quart slow cooker. Top with meat. In a medium bowl combine stir-fry sauce, water, and, if desired, crushed red pepper. Pour over meat and vegetables in cooker.

Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours. Discard spice packet from ramen noodles. Stir noodles into meat mixture in slow cooker. Cover and let stand 10 minutes. Stir before serving. Makes 4 to 6 servings.

from: Campbell's Kitchen

1 1/2 lb. ground beef
1 large onion, chopped
2 cloves garlic, minced
1 can (10 3/4 oz.) tomato soup
1 can (14 1/2 oz.) diced tomatoes
1/2 cup water
2 cans (15 oz. each) red kidney beans
1/4 cup chili powder
2 tsp. ground cumin

Cook beef in skillet until browned. Pour off fat.

Mix beef, onion, garlic, soup, tomatoes, water, beans, chili powder and cumin in 3 1/2-qt. slow cooker.

Cover and cook on LOW 8 to 10 hr. Or on HIGH 4 to 5 hr. Serves 6.


3 lb chicken pieces
2 cloves garlic, crushed
1 lb lean boneless pork cubed
3 tomatoes chopped
1 cup dry red wine
1/2 tsp rosemary
1/2 tsp black pepper
1 tsp salt
3 cups beef broth, (Campbell's)

Place chicken pieces and pork cubes in a large bowl. Mix all other ingredients thoroughly, pour over chicken and pork. Allow meat to marinate in sauce for about 2 hrs. (you could leave it over night) Transfer chicken, pork and marinade to cooker. Cover pot, turn on LOW and cook 6-8 hours, or until chicken and pork are thoroughly cooked. Serves 6.


3-4lb chicken
2 Tbsp soft butter
1 tsp garlic salt
1 tsp tarragon
1 Tbsp dried parsley
1/8 tsp ground black pepper
3 Tbsp vinegar

2 Tbsp cornstarch in 2 Tbsp cold water, Stirred until smooth.
1 cup accumulated cooking liquid.

Rub chicken with butter; place in slow cooker. Combine seasonings and herbs and sprinkle evenly over chicken. Add vinegar. Cover and cook on LOW about 8 hrs. Do not remove lid during this time. Remove chicken to hot platter.

Prepare gravy by combining the cornstarch mixture and 1 cup accumulated liquid in a saucepan. Heat and stir until mixture boils and is thickened. Serve over hot chicken. Serves 4.


2 eggs
1 cups sugar
1/2 cup vegetable oil
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sour cream
1 cup fresh blueberries

Beat the eggs, sugar, oil, and vanilla until well combined.  Mix the dry ingredients together and add them to the egg mixture in two or three portions, alternating with the sour cream.  Fold in the blueberries and spoon the batter into greased and floured muffin tins. Bake in a preheated 400F oven for 20 minutes.  12 muffins.


1 Tbsp. olive oil
1 lb. boneless, skinless chicken thigh meat, chopped into 1-inch pieces
1 1/2 cups diced yellow onion
3 cups canned hominy, drained and rinsed
2 1/4 cups low sodium chicken broth
2 1/4 cups prepared green enchilada sauce
1 cup California ripe olives, halved
3 Tbsp. minced red jalapenos
1/4 cup chopped cilantro

Heat oil in a large saucepot over medium high heat. Add chicken and sauté until golden for 3-4 minutes, stirring occasionally. Add onion and continue cooking for 3-5 minutes until soft. Pour in hominy, chicken broth, enchilada sauce, California Ripe Olives and red jalapenos and bring to a boil. Turn heat down to simmer and cook for 20 minutes. Stir in cilantro and serve. Serves 6.
Serving suggestion: Garnish with sliced avocado, sour cream or cotija cheese.

6  tablespoons margarine or butter, melted
1-1/2  cups finely crushed chocolate wafers (30 wafers)
1  pint chocolate ice cream or coffee-flavored ice cream*
1/2  cup toasted coarsely chopped almonds
1  pint strawberry ice cream
1/3  cup fudge ice-cream topping
   Whipped cream (optional)
   Whole strawberries (optional)

In a medium bowl stir together the crushed wafers and melted margarine or butter. Turn the chocolate crumb mixture into a 9-inch pie plate. Spread crumb mixture evenly in pie plate. Press on bottom and sides to form a firm, even crust. Chill about 1 hour until firm.

In a medium mixing bowl soften chocolate or coffee-flavored ice cream, using a wooden spoon to stir and press against side of bowl. Spread softened chocolate or coffee-flavored ice cream evenly atop cookie crust; sprinkle with toasted almonds. Freeze until firm (about 1 hour).

In a clean bowl soften strawberry ice cream as described above. Remove pie from freezer and spread strawberry ice cream atop almond layer. Return to freezer.

In a small saucepan heat and stir the fudge topping just until heated through. Cool the topping slightly. Remove the pie from the freezer and drizzle the top of pie with fudge topping in a lacy design. Return to freezer immediately. Freeze for 4 hours or until firm.

To serve, let pie stand at room temperature about 10 minutes. Garnish pie with whipped cream and whole strawberries, if desired. For easier slicing, place pie plate atop a warm, wet towel. Slice the pie and serve immediately. Serves 8


3/4 cup sugar
1/4 cup brown sugar
1/4 cup cornstarch
2 1/3 cold half-and-half
1 stick butter, melted
1 teaspoon vanilla
Baked 9-inch pie shell

Preheat oven to 325 degrees. Blend sugars and cornstarch in a saucepan over low heat. Add half-and-half to the mixture and stir. Add melted butter. Boil mixture for one minute. Add vanilla. Pour into pie shell. Sprinkle with cinnamon. Bake 20 minutes. (The center will be slightly jiggly but it will set up when cooled.)


1/2 pint whipping cream
1/2 pint half-and-half
1 1/2 cup sugar
6 tablespoons flour
Unbaked pie shell

Preheat oven to 375 degrees. Mix the cream and half-and-half together carefully in a chilled bowl. Set aside. Mix the sugar and flour together with a fork. Slowly add the cream mixture to the flour mixture. Stir until well mixed. Pour into an unbaked pie shell. Sprinkle with cinnamon. Bake for 45 minutes.


1 cup sugar
1/8 teaspoon salt
3 tablespoons cornstarch
1 cup half-and-half
1/2 cup whipping cream
8-inch pie crust

Preheat oven to 425. With wire whisk, mix sugar, salt, and cornstarch. Add half-and-half and cream. Mix well until sugar is dissolved. Pour into pie shell. Bake for 15 minutes, then reduce temperature to 350 degrees and bake for 30 more
minutes. Sprinkle with nutmeg after baking. Cool before serving.


4 cups chopped, cooked chicken
2 cups (8 oz.) shredded Swiss Cheese
2 cups croutons
1 cup salad dressing
2 cups sliced celery
1/2 cup milk
1 t. salt
1/8 t. pepper
1/4 cup walnuts toasted (or almonds)

Preheat oven to 350 F.  Mix all ingredients except the nuts.  Put in sprayed
casserole then sprinkle with nuts.  Bake 40 minutes.


1/2 cup all purpose flour
1 Tbsp garlic powder
1/2 tsp salt
1/2 tsp pepper
6 chicken breasts, boneless skinless
1 egg
1 Tbsp Dijon mustard
1 tsp lemon juice
1 tsp lemon and herb spice
1 bag Terra Chips, crushed
1/3 cup margarine

Preheat oven to 350F

In a small bowl, combine flour, garlic powder, salt and pepper. Dredge chicken breasts in mixture, set aside.

In another small bowl, beat egg, mustard, lemon juice and lemon and herb spice together. Set aside.

Place crushed chips in a large bowl. Dip chicken first in egg mixture then in crushed terra chips. Place chicken breasts in roasting pan.

In a small saucepan, melt margarine. Drizzle on top of chicken. Place roasting pan, uncovered, in oven. Bake for 30-45 minutes. Netivot HaTorah Day School in Toronto


1 Tbsp rice vinegar
1 Tbsp lime juice
1 Tbsp honey
2 Tbsp sugar
1 tsp lime zest, finely grated
1/4 tsp hot pepper flakes
3 Tbsp vegetable oil
1 Tbsp sesame oil
1/3 cup fresh coriander, chopped (optional)
3/4 tsp salt
3/4 tsp pepper

2 mangoes, just barely ripe, julienned
1 red pepper, julienned
1 green pepper, julienned
1 red onion, thinly sliced
6 Boston lettuce or radicchio leaves

In a large bowl, whisk together rice vinegar, lime juice, honey, sugar, lime zest and hot pepper flakes. Whisking constantly, drizzle in vegetable and sesame oils until well combined. Stir in coriander, salt and pepper. Add mangoes, peppers and onion. Gently toss until well combined.

Place a leaf of lettuce on a salad plate. Spoon a serving of salad in the center of the lettuce leaf. Netivot HaTorah Day School in Toronto


2 Tbsp. butter or oil
1 clove garlic, minced
2 ribs celery, diced
1 small white onion, diced
1 carrot, diced
1/4 cup flour
1 and 1/2 cups chicken broth
1/3 cup dry white wine, optional
1/3 cup fresh parsley, chopped
1 tsp. dried thyme
1 tsp. dried oregano
1/2 cup Half and Half or light cream
2 - 3 cups cooked turkey, cubed
Salt and pepper to taste
1 package frozen puff pastry sheets, thawed
1 egg

Melt butter in a saucepan and sautè garlic, celery, onion and carrot until tender. Add flour and stir. Add chicken broth, wine, parsley, thyme and oregano and cook for 2-3 minutes. Add Half-n-Half and turkey and stir until mixture is creamy. Add desired amount of salt and pepper and pour mixture into a baking dish. Cover with pastry sheets. Beat egg and brush over pastry sheets. Bake at 400 degrees for 30 minutes. If you want to save some time you may substitute a package of frozen mixed vegetables instead of the carrots, onion, and celery.


3/4 cup Non-dairy Coffee Creamer
3/4 cup Powdered Sugar*
1/2 tsp. Vanilla Extract

Combine all ingredients in a pint sized jar.  Shake well to blend.  Store in a cool dry place, and use as with normal coffee creamer.

*Nutra-Sweet Spoonfuls or Sugar Twin may be substituted for the powdered sugar, to accommodate diabetic diets.


4 ounces unsweetened chocolate
1 14-ounce can evaporated milk
4 cups sugar
1/4 pound butter
Pinch of salt
2 tsp. vanilla
1 cup walnuts, finely chopped

Combine chocolate, evaporated milk, sugar, butter and salt together in a saucepan. Bring mixture to a boil and cook for 1 minute stirring constantly. Add vanilla and nuts and beat with a mixer until mixture is thickened and less shiny than before. Pour into a greased baking dish or cookie sheet and allow to cool several hours before cutting into 1-inch squares.


1 stick (1/2 cup) butter, softened
1 cup granulated sugar
1 1/2 tsp baking soda
1/2 tsp each baking powder and salt
1 large egg
1 tsp vanilla extract
1/2 cup unsweetened cocoa powder
1 cup 1% low fat milk
2 cups all-purpose flour

3/4 stick (6 Tbsp) butter, melted
1 cup plus 2 Tbsp confectioners' sugar
1 cup plus 2 Tbsp marshmallow cream (such as Marshmallow Fluff)
1 1/2 tsp vanilla extract

Heat oven to 375F. Coat baking sheet(s) with nonstick spray.

Batter: Beat butter, sugar, baking soda, baking powder and salt in a large bowl with mixer on medium speed until fluffy. Beat in egg and vanilla, then cocoa until blended. With mixer on low speed, slowly beat in milk until blended. By hand, stir in flour. Drop level tablespoons 2 in. apart on prepared baking sheet(s).

Bake 8 minutes or until tops spring back when lightly pressed. Cool on baking sheet 1 minute before removing to a wire rack to cool completely. Repeat with remaining batter.

Filling: With a wooden spoon, vigorously mix all ingredients until blended and smooth.

Spread 2 tsp onto flat side of half the cookies; top each with another cookie, pressing to adhere.  Yield: 30 pies.


4 cups sliced onion
2 tablespoons and 2 teaspoons margarine
3 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
2 (14-ounce) cans lower sodium, fat-free beef broth
1 (12-ounce) jar fat-free beef gravy
1 tablespoon Splenda granular
2 teaspoons dried parsley flakes
1/4 teaspoon black pepper

2 cups purchased dried unseasoned bread crumbs
1/2 cup reduced-fat mozzarella cheese

Spray a slow cooker container with butter-flavored cooking spray. In prepared container, combine onion and margarine. Cook on HIGH for 30 minutes. Stir in flour, Worcestershire sauce, beef broth and beef gravy. Add Splenda, parsley flakes and black pepper. Mix well to combine. Cover and cook on LOW for 6 to 8 hours. For each serving, spoon 1 cup soup in a bowl, sprinkle 1/4 cup bread cubes over soup and top with 1 tablespoon mozzarella cheese.








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