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

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Recipes from Spike & Jamie

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Contents Disk 491

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).




7-MINUTE ICING RECIPES
AMISH TOMATO KETCHUP
ASPARAGUS DIP
BARCARDI RUM CAKE
BAKED ALASKA
BAKED CORN
BAKING STONE INFORMATION
BANANA CAKE
BANANA CHEESECAKE
BANANA CREAM PIE
BANANAS INFORMATION
BANANA KETCHUP
BLUEBERRY BREAKFAST CAKE
BRUNSWICK STEW
BUTTERSCOTCH FROSTING
CHEWY CARAMEL BROWNIES
CHICKEN WITH OLIVES
CHINESE FIVE-SPICE CHICKEN
CHOCOLATE BANANA BREAD
CHUNKY VEGGIE CHOWDER
COLD CUSTARD PIE
CRANBERRY KETCHUP
CREAM OF VEGETABLE SOUP
CUBAN BROILED SNAPPER WITH PARSLEY
EL POLLO TEQUILA
FISH SANDWICH
FOG CITY DINER'S TOMATO KETCHUP
GLAZED RASPBERRY HEART SCONES
HAMBURGER PIE
HONEY GLAZED CHICKEN
HOT MACADAMIA DIP
IRISH BREAD PUDDING-CARAMEL-WHISKEY
IRISH TEA CAKE
ITALIAN CREAM CAKE 
JEFFERSON RICE
LEMON-SCENTED RUBY BERRY CRISP
MACADAMIA NUT CRUNCHIES
MAPLE SOY GLAZED SALMON
NINFA'S GREEN SAUCE
PEAR CRISP WITH LEMON SAUCE
POOR PEOPLE'S POTATOES
RASPBERRY PARFAITS
RICOTTA FILLED CAKE
ROAST PORK LOIN WITH HERBS AND PEPPER
RUSSIAN APRICOT PUDDING
SALSA MAC & BEEF
SAUERKRAUT-POTATO CASSEROLE
SAUSAGE TOSTADA GRANDE
SHRIMP, AVOCADO AND CORN SALAD
SKILLET HERB ROASTED CHICKEN
SLOW COOKED ROAST BEEF
SNOWBALLS OR MEXICAN WEDDING COOKIES
SPANISH SPONGE CAKE
SPICY CHICKEN & CASHEWS
SPINACH AND ARTICHOKE DIP
SPINACH AND BACON SALAD
STEAK SAN MARCO
STEAKHOUSE ONION BEEF & PEPPER STIR-FRY
SWEET POTATO CHOCOLATE NUT CAKE
TEXAS RUB
TOMATO KETCHUP
VEGETABLE STUFFING BAKE






7-MINUTE ICING RECIPES

One 7- Minute Icing:

Bring To A Full Boil:
1/4  cup Corn syrup
1/4  cup Water
   1  cup Sugar
 
Using an electric mixer, beat medium stiff 3 egg whites, a few drops of vanilla and a small pinch of salt.  Pour boiling syrup into egg whites while beating at high speed. Beat 4 additional minutes. Ice cake while icing is still warm.

Another 7-Minute Frosting

Makes about 4 cups, enough to fill and frost two 9-inch layers; three 8-inch layers; the tops and sides of a 9x13x2-inch oblong cake; or a 10-inch tube cake

The name of this heavenly frosting refers to the length of time that the ingredients
must be beaten continuously over simmering water. This results in a thick, fluffy
consistency.

3 large egg whites
1-1/2 cups superfine or strained sugar (take regular and strain it)
1/2 teaspoon cream of tartar
1/3 cup water
1 tablespoon light corn syrup (makes frosting smooth)
1-1/2 teaspoons vanilla extract

Fill the bottom of a double boiler with 1-inch of water. Bring rapidly to a boil, then
reduce heat to maintain a simmer.

Place egg whites, sugar, cream of tarter and water in the top of the double boiler,
stirring to blend the ingredients. Set over the bottom of a double boiler, cover and
cook for 1 minute. Remove  the lid and stir again briefly. Using a pastry brush, brush sides of saucepan with water to prevent crystals from forming, cover and heat 30 seconds longer.

Using a hand-held electric mixer, beat over simmering water for a minimum of 7
minutes, or until thick and fluffy.

Add the corn syrup and vanilla and beat on medium speed for 2 minutes longer.
Remove from heat. Empty into a stand mixer and beat on medium speed until the
frosting cools and is very thick. If frosting is too soft, refrigerate for 30 minutes, then beat again. NOTE: If the weather is very humid, additional beating time may be required. This frosting is best used the day it is made.

Variation: Penuche Frosting: Instead of the superfine sugar called for in Step 2, use 1-1/2 cups firmly packed dark brown sugar. Add 1/2 teaspoon maple extract along with the vanilla extract in Step 4.

Fluffy White Coconut Frosting Recipe

Yes, you can substitute 2 cups flaked coconut (toasted, if you wish) and about 1/4 cup coconut-flavored liqueur for the fresh coconut and homemade coconut syrup.

Sugar Syrup:

1 fresh coconut (shake to be sure it is full of juice)
2 tablespoons confectioner's sugar
1/2 cup fresh coconut juice (not canned coconut milk)
1/4 cup granulated sugar
2 large egg whites, at room temperature
1-1/2 cups superfine sugar
1/3 cup water



Frosting:

2 teaspoons corn syrup
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon coconut or vanilla extract

Open coconut & shred flakes.  Place the shredded coconut on a baking sheet
and toss with the confectioner's sugar. Bake, stirring often, until the coconut is dry and mostly toasted light brown with some white shreds, 10 to 15 minutes. 

Meanwhile, add the granulated sugar to the coconut juice and bring to a boil over
high heat, stirring to dissolve the sugar. Completely cool the toasted coconut and
coconut syrup.

To make the frosting, combine all of the ingredients, except the extracts, in a
2-quart double boiler insert or heatproof bowl. Place over a medium saucepan of
seriously simmering water. Using a hand-held electric mixer set at medium-high
speed, beat until hot and fluffy, a full 7 minutes (set a timer). Remove from the heat, add the vanilla and coconut extracts, and beat for 1 more minute to cool slightly. Use the frosting immediately, or it could form a crust.

7-Minute Orange Icing

Two large egg whites
1-1/2 cups granulated sugar
1/4 cup plus 1-tablespoon cold water
2 tablespoons light corn syrup
1/2 teaspoon orange extract
1 teaspoon orange zest, grated

Combine all ingredients, except orange extract and zest, in the top of a double boiler or bowl. Bring water in the bottom of the double boiler or saucepan (if using a bowl) to a simmer. Place top of the double boiler or the bowl over the simmering water. Immediately begin whipping mixture 3 minutes with an electric mixer on medium speed. Increase speed to high and beat another 3 minutes. Remove top of double boiler. Add orange extract and zest. Beat 1 minute on high speed until mixture holds stiff peaks and is satiny. Makes enough to fill and frost a double layer 8 or 9 inch cake.
 
7-Minute Caramel Icing

Two large egg whites
1-1/2 cups brown sugar
1/4 cup plus 1 Tbs. cold water
2 Tbsp. light corn syrup
1/2 tsp. vanilla extract
1/2 tsp. almond extract

Combine all ingredients, except vanilla and almond extract, in the top of a double boiler or bowl. Bring water in the bottom of the double boiler or saucepan (if using a bowl) to a simmer. Place top of the double boiler or the bowl over the simmering water. Immediately begin whipping mixture 3 minutes with an electric mixer on medium speed. Increase speed to high and beat another 3 minutes. Remove top of double boiler. Add vanilla and almond extract. Beat 1 minute on high speed until mixture holds stiff peaks and is satiny. Makes enough to fill and
frost a double layer 8 or 9-inch cake.

7-Minute Icing

Two large egg whites
1-1/2 cups granulated sugar
1/4 cup plus 1-tablespoon cold water
2 tablespoons light corn syrup
1 teaspoon vanilla extract (optional)

Combine all ingredients, except vanilla, in the top of a double boiler or bowl. Bring water in the bottom of the double boiler or saucepan (if using a bowl) to a simmer. Place top of the double boiler or the bowl over the simmering water. Immediately begin whipping mixture three minutes with an electric mixer on medium speed. Increase speed to high and beat another three minutes. Remove top of double boiler. Add vanilla. Beat one minute on high speed until mixture holds stiff peaks and is satiny. Makes enough to fill and frost a double layer 8 or 9-inch cake.

7-Minute Lemon Icing

Two large egg whites
1-1/2 cups granulated sugar
3 tablespoons cold water
2 tablespoons fresh lemon juice
2 tablespoons light corn syrup
1 teaspoon vanilla extract (optional)
1 teaspoon lemon zest, grated

Combine all ingredients, except vanilla and lemon zest, in the top of a double boiler or bowl. Bring water in the bottom of the double boiler or saucepan (if using a bowl) to a simmer. Place top of the double boiler or the bowl over the simmering water. Immediately begin whipping mixture 3 minutes with an electric mixer on medium speed. Increase speed to high and beat another 3 minutes. Remove top of double boiler. Add vanilla and lemon zest. Beat 1 minute on high speed until mixture holds stiff peaks and is satiny. Makes enough to fill and frost a double layer 8 or 9 inch cake.

7-Minute Maple Icing

Two large egg whites
3/4 cup maple syrup
1/4 cup plus 1-tablespoon cold water
2 tablespoons light corn syrup
1/2 teaspoon vanilla extract

Combine all ingredients, except vanilla extract, in the top of a double boiler or bowl. Bring water in the bottom of the double boiler or saucepan (if using a bowl) to a simmer. Place top of the double boiler or the bowl over the simmering water. Immediately begin whipping mixture 3 minutes with an electric mixer on medium speed. Increase speed to high and beat another 3 minutes. Remove top of double boiler. Add vanilla extract. Beat one minute on high speed until mixture holds stiff peaks and is satiny. Makes enough to fill and frost a double layer 8 or 9-inch cake.

AMISH TOMATO KETCHUP

6 celery ribs, cut into 1/4 pieces
2 medium onions, peeled and diced (about 2 cups)
1/4 c up water
3 pounds tomatoes, quartered
5 tablespoons vinegar
1 cup (packed) dark brown sugar
1/2 tablespoon allspice berries
1/2 tablespoon whole cloves
1/2 tablespoon celery seeds
1 teaspoon ground mace
1/2 teaspoon salt

Place the celery, onions and water in a medium-size saucepan over medium high heat, cover, and bring to a boil. Cook, stirring occasionally, until the vegetables are nearly soft, about 25 minutes.

Meanwhile, cook tomatoes in a large heavy nonreactive saucepan over medium heat, partially covered, until they are very soft and almost a puree, about 25 minutes. Add the cooked celery and onions; continue cooking until the vegetables are completely softened, about 15 minutes.

Strain tomato mixture in small batches through a sieve into another nonreactive saucepan, pressing down firmly to extract all of the liquid. Stir in the vinegar, brown sugar and spices. Place the pan over medium high heat and bring to a boil. Continue boiling, stirring often to be sure that the ketchup isn't sticking to the bottom of the pan, until the mixture thickens somewhat, 15 to 20 minutes. Allow ketchup to cool, then ladle into jars. Cover and refrigerate for up to 2 months. Or ladle the boiling-hot ketchup into hot sterilized canning jars. Seal according to the lid manufacturer's instructions. Yield: 1-1/2 pints

ASPARAGUS DIP
Make this an hour or two ahead of time, and refrigerate to let the flavors blend.

1/2 cup plain yogurt (Nancy's or Trader Joe's)
Juice of 1/2 lime
1 to 2 cloves garlic, depending on your preference
1/2 teaspoon onion salt
15 asparagus spears, steamed until they are quite soft
Tortilla chips or pita bread

Blend briefly in a food processor the yogurt, lime juice, garlic, onion salt and asparagus. Enjoy as a dip with tortilla chips or pita bread.

BARCARDI RUM CAKE
 
1 box Duncan Hines yellow cake mix
1 package instant vanilla pudding mix
1/2 cup light Bacardi rum
1/2 cup water
1/2 cup Wesson oil
4 eggs
1/2 cup chopped pecans
 
Mix together cake mix, pudding mix, rum, water, oil and eggs.  On the bottom of a
greased bundt cake pan spread pecans evenly.  Pour batter over nuts.  Bake at
325-degrees for 50-60 minutes (cake will start to pull away from the sides of the
pan when done).  Cool cake in pan set on a rack for about 10 minutes.  Invert cake
onto a cooling rack set in a jellyroll pan (to catch the glaze)
 
 Bacardi Rum Glaze
 
1 stick margarine
1/4 cup water
1/4 cup light Bacardi rum
1 cup sugar
 
Boil ingredients together for 2-3 minutes.  Let cool about 5 minutes.  Strain to clear
the glaze of foam and solids.  Pour the glaze slowly over the cake so the glaze is
absorbed.  Spoon some of the glaze from the jellyroll pan over cake.  Let cake cool
completely so it firms up before lifting from cooling rack.  Refrigerate covered.  Let
cake come to room temperature before serving.  Good served with a dollop of
whipped cream.

BAKED ALASKA

Brownies
Ice cream (only full fat will not melt)

Meringue
1 egg white
2 Tbsp white sugar

Bake brownies and let cool. Cut two 3 x 21/4 inch pieces. Place brownie pieces on a cookie sheet covered with 2 layers of aluminum foil. Cover brownies with an inch or more of ice cream. Place brownies covered with ice cream in the freezer. At serving time, preheat oven to 450 degrees and then make meringue by beating the egg white until stiff. Add the sugar gradually while the mixer is still beating. Continue beating until the mixture is stiff and glossy. Remove brownies from freezer and frost with the meringue, being sure the meringue completely covers the ice cream and comes down to the foil. Bake in the preheated oven for 4 to 5 minutes, or until the meringue is lightly browned. Serve immediately. Serves 2.

Notes: It is easy to double everything and make 4 servings. You could try it for just 2 before trying it for 4. Don't use the edges of the brownies. You can make the pieces of brownie smaller, but don't make them any bigger. You can add just a little vanilla to the meringue after you add the sugar.

BAKED CORN

1 can whole kernel corn
1 can cream style corn
1/2 cup butter
1/4 cup crackers, crumbled

Layer ingredients in a greased baking dish. Bake at 350 degrees for 1 hour.

BAKING STONE INFORMATION

If it is a Pampered Chef Stone, then it can be used for cooking or baking (not
stovetop) as you would any bake-ware. Some other imported stones are advertised as bread or pizza stones and cannot be used for cooking high fat foods such as biscuits, frozen French fries, or cookies. They are too porous and fats will soak into them, resulting in smoking or rancid grease the next time you use them. Some brands of stoneware must be soaked in water before using.

The Pampered Chef stoneware needs no special preparation, and will become
seasoned and nonstick over time (similar to cast iron cookware). The first few times it is used, you will want to use something to prevent sticking such as brushing with shortening or oil, or if baking bread or pizza, sprinkling with cornmeal.

What you cook will depend on the type of stone you have. A flat one can be used for pizza, biscuits, breads, or cookies. One with sides can be used for cakes, brownies, meats, stews, casseroles, pies, & desserts. Stoneware will hold heat for a long time, so food will stay hot during dinner. It also will stay chilled so cold desserts will stay fresh longer.

You need no special recipes, but some care precautions are necessary. The main
one is thermal shock - don't subject it to abrupt changes in temperature. (Don't pour cold liquids onto a hot stone - or any hot cookware or hot bake ware for that matter). If baking frozen items, match the food to the size of the stone and evenly space the food to cover most of the surface. One frozen chicken breast in the center of a large stone may cause it to crack. The stoneware will heat up faster than the 1 frozen item will thaw and cook. Several frozen items evenly spaced over the stone are no problem.

The thermal benefits that cause foods to be cooked evenly, also enables breads to
rise higher, fried baked foods such as French fries and breaded fish don't have to be turned halfway through baking and in a covered baker, meats don't have to be basted.

The stone will become naturally darken with use, this is normal and desired. Some people have had their stoneware over 10 years, and use it daily.

BANANA CAKE
 
11/4 cups sugar
1/2 cup butter
2 eggs
1 teaspoon baking soda
4 tablespoons sour cream
1 cup banana pulp, mashed
11/2 cake flour (all purpose flour can be used instead)
1 teaspoon vanilla
 
Preheat oven to 350 degrees. Cream butter and sugar, add eggs, beaten very light, add the soda, dissolved in the sour cream. Beat well; then add the bananas, flour, and vanilla. Mix well. Bake in well-greased 8x8 inch pan for 30-35 minutes. Cool on wire rack.

BANANA CHEESECAKE
 
2  cups graham cracker crumbs
1/2  cup finely chopped pecans
1/4  cup sugar
1/2  cup butter, melted
3  8-ounce packages cream cheese, softened
3/4  cup sugar
1  teaspoon vanilla
3   eggs
1  cup mashed bananas (about 2 medium)
1  8-ounce carton dairy sour cream
2  tablespoons white crème de cacao
2  tablespoons dark rum
1-1/2  cups flaked coconut, toasted

Preheat oven to 350 degree F. For crust, in a medium bowl combine graham crackers, pecans, and 1/4 cup sugar. Stir in melted butter. Press crumb mixture onto the bottom of a 13x9x2-inch baking pan. Set aside. 

For filling, in a large mixing bowl beat cream cheese, 3/4 cup sugar, and vanilla with an electric mixture until combined. Add eggs all at once, beating on low speed just until combined. Stir in mashed bananas. Pour filling into crust-lined pan. Bake for 30 minutes or until center is set. 

Meanwhile, in a small bowl stir together the sour cream, crème de cacao, and rum. Spoon sour cream mixture over filling, spreading evenly; bake for 5 minutes more. (Sour cream layer may crack slightly). Cool in pan on a wire rack. Cover and chill for 4 to 24 hours. To serve, sprinkle with toasted coconut. Makes 20 servings. 

BANANA CREAM PIE

1 graham cracker pie crust
1 3.5-oz. box instant vanilla pudding
1 3.5-oz. box instant banana pudding
2 cups milk
1 8-oz. package cream cheese, softened
1 8-oz. carton nondairy whipped topping
3 ripe bananas
1/2 cup shredded coconut

Mix vanilla and banana pudding together with milk. Add cream cheese and mix with hand mixer until thickened. Place in graham cracker crust and top with whipped topping, sliced bananas and coconut. Chill for at least 1 hour before serving. You could also take one or two of the bananas and mash them up and add them to the filling along with the cream cheese. Then slice the remaining banana(s) for the topping.

BANANA INFORMATION

Bananas contain three natural sugars - sucrose, fructose and glucose combined with fiber, a banana gives an instant, sustained and substantial boost of energy. Research has proven that just two bananas provide enough energy for a strenuous 90-minute workout. No wonder the banana is the number one fruit with the world's leading athletes. But energy isn't the only way a banana can help us keep fit. It can also help overcome or prevent a substantial number of illnesses and
conditions, making it a must to add to our daily diet.

* Depression: According to a recent survey undertaken by MIND amongst people suffering from depression, many felt much better after eating a banana. This is because bananas contain tryptophan, a type of protein that the body converts into serotonin, known to make you relax, improve your mood and generally make you feel happier.

* Anemia: High in iron, bananas can stimulate the production of hemoglobin in the blood and so helps in cases of anemia.

* Blood Pressure: This unique tropical fruit is extremely high in potassium yet low in salt, making it perfect to beat blood pressure. So much so, the US Food and Drug Administration has just allowed the banana industry to make official claims for the fruit's ability to reduce the risk of blood pressure and stroke.

* Brain Power: 200 students at a Twickenham (Middlesex) school were helped through their exams this year by eating bananas at breakfast, break, and lunch in a bid to boost their brain power. Research has shown that the potassium-packed fruit can assist learning by making pupils more alert.

* Constipation: High in fiber, including bananas in the diet can help restore normal bowel action, helping to overcome the problem without resorting to laxatives.

* Hangovers: One of the quickest ways of curing a hangover is to make a banana milkshake, sweetened with honey. The banana calms the stomach and, with the help of the honey, builds up depleted blood sugar levels, while the milk soothes and re-hydrates your system.

* Heartburn: Bananas have a natural antacid effect in the body, so if you suffer from heartburn, try eating a banana for soothing relief.

* Mosquito bites: Before reaching for the insect bite cream, try rubbing the affected area with the inside of a banana skin. Many people find it amazingly successful at reducing swelling and irritation.

* Nerves: Bananas are high in B vitamins that help calm the nervous system.

* Overweight and at work? Studies at the Institute of Psychology in Austria found pressure at work leads to gorging on comfort food like chocolate and crisps. Looking at 5,000 hospital patients, researchers found the most obese were more likely to be in high-pressure jobs. The report concluded that, to avoid panic-induced food cravings, we need to control our blood sugar levels by snacking on high carbohydrate foods every two hours to keep levels steady.

* Ulcers: The banana is used as the dietary food against intestinal disorders because of its soft texture and smoothness. It is the only raw fruit that can be eaten without distress in over-chronicler cases. It also neutralizes over-acidity and reduces irritation by coating the lining of the stomach.

* Temperature control: Many other cultures see bananas as a "cooling" fruit that can lower both the physical and emotional temperature of expectant mothers. In Thailand , for example, pregnant women eat bananas to ensure their baby is born with a cool temperature.

* Seasonal Affective Disorder (SAD): Bananas can help SAD sufferers because they contain the natural mood enhancer, tryptophan.

* Stress: Potassium is a vital mineral, which helps normalize the heartbeat, sends oxygen to the brain and regulates your body's water balance. When we are stressed, our metabolic rate rises, thereby reducing our potassium levels. These can be rebalanced with the help of a high-potassium banana snack.

* Strokes: According to research in "The New England Journal of Medicine," eating bananas as part of a regular diet can cut the risk of having a stroke as much as 40%!

* Warts: Those keen on natural alternatives swear that if you want to kill off a wart, take a piece of banana skin and place it on the wart, with the yellow side out. Carefully hold the skin in place with a plaster or surgical tape!

So, a banana really is a natural remedy for many ills. When you compare it to an apple, it has four times the protein, twice the carbohydrate, three times the phosphorus, five times the vitamin A and iron, and twice the other vitamins and minerals. It is also rich in potassium and is one of the best value foods around. So maybe its time to change that well-known phrase so that we say, "A banana a day keeps the doctor away!" bananas

BANANA KETCHUP

1/2 cup golden raisins
1/3 cup coarsely chopped onions
2 large garlic cloves
1/3 cup tomato paste
1 1/3 cup cider vinegar
4 large very ripe bananas, peeled and cut into chunks
3 to 4 cups water
1/2 cup (packed) dark brown sugar
1-1/2 tsp salt
1/2 tsp cayenne pepper
1/4 cup light corn syrup
2 tsp ground allspice
3/4 tsp ground cinnamon
3/4 tsp freshly grated nutmeg
1/2 tsp freshly ground black pepper
1/4 tsp ground cloves
2 tbsp dark rum

Combine the raisins, onions , garlic, tomato paste and 1/3 cup vinegar in the container of a food processor., Process the mixture until smooth. Transfer the mixture to a large, heavy saucepan.

Add the banana chunks and another 1/3 cup vinegar to the food processor container. Process the mixture until smooth. Transfer the banana mixture to the saucepan. Add the remaining 2/3 cup vinegar, 3 cups water, brown sugar, salt and cayenne pepper.

Bring the mixture in the saucepan to a boil over medium-high heat, stirring frequently. Reduce the heat to low and cook the ketchup, uncovered, stirring occasionally, for 1 1/4 hours. If the ketchup threatens to stick to the bottom of the pan at any point, add some of the remaining water, up to 1 cup.

Add the corn syrup, allspice, cinnamon, nutmeg, pepper and cloves to the ketchup. Cook the ketchup over medium-low heat, stirring frequently, for 15 minutes longer, or until it is thick enough to coat a metal spoon. Stir in the rum. Remove the ketchup from the heat and let it cool a few minutes.

Force the ketchup through a fine sieve to strain it, pressing down hard on the solids. Remove the ketchup from the heat and let it cool to room temperature. Store the banana ketchup, covered in the refrigerator for up to 1 month.
Yield: about 3-1/2 cups.

BLUEBERRY BREAKFAST CAKE
Serves 10-12
 
2 cups all-purpose flour
1 cup sugar
3 tsp baking powder
1/4 tsp salt
1/2 cup shortening
2 eggs, beaten
1 cup milk
1 1/2 cups blueberries, fresh or frozen
 
Mix together the flour, baking powder and salt.  Cut in the shortening.  Combine eggs with milk.  Combine flour mixture with wet ingredients.  Flour berries and fold gently into batter.  Bake in greased loaf pan one hour at 350 degrees F.

BRUNSWICK STEW

1 whole chicken, cut up
3 ribs celery, chopped
1 onion, chopped
Salt and pepper to taste
1 10-oz. bag frozen butter beans
1 16.5-oz. bag white shoepeg corn
1 16-oz. can stewed tomatoes
3 small potatoes, cut in bite sized pieces
1/2 cup ketchup
3 Tbsp. red wine vinegar
1 Tbsp. brown sugar
1 Tbsp. Worcestershire sauce
3 tsp. hot sauce
1 tsp. marjoram
3 Tbsp. butter

Put chicken pieces in a large pot and add enough water to cover. Add celery, onion, salt and pepper and boil until chicken is cooked through, about 45 minutes. Remove chicken from pot reserving the water. Add remaining ingredients to pot and cook for 1 and 1/2 hours until tender. When chicken has cooled, remove meat from bones. Add chicken to vegetables and cook for another 1/2 hour.

BUTTERSCOTCH FROSTING

1/8 cup butterscotch morsels
1/2 cup butter, softened
1 1/2 cups powdered sugar.

Melt the morsels and butter together, blend in the powdered sugar with a mixer
until it is smooth and creamy.

CHEWY CARAMEL BROWNIES

  1  package  German chocolate cake mix -- (any brand)
  1  cup  chopped nuts -- (any kind)
  12 ounces  chocolate chips
3/4 cup  butter or margarine -- melted
2/3 cup  evaporated milk -- divided
  14 ounces  caramel candy -- squares, unwrapped

In a large bowl, mix cake mix (dry), melted butter and 1/3 cup of evaporated milk. 
Spread 1/2 batter into lightly greased 9 x 13 inch pan.  Bake at 350 degrees F for
6 minutes.  Sprinkle chocolate chips and nuts on top of partially baked batter.  Unwrap and melt the caramels with 1/3 cup evaporated milk, and drizzle over chips and nuts.  Pour remaining batter on top, and bake for 20 minutes at 350 degrees F.  Cut when cool.

CHICKEN WITH OLIVES
(Pollo con Aceitunas)

3 Tbsp olive oil
2-3 lbs chicken parts
1 onion, chopped
2-4 cloves garlic, finely chopped
1 15-oz can tomatoes, drained and coarsely chopped
3/4 cup dry sherry or water
1/2 tsp dried thyme
1/2 tsp fennel seeds
Salt and freshly ground pepper to taste
1 cup pitted green olives

Heat the oil in a large pan over moderate heat and brown the chicken pieces on all sides.  Add the remaining ingredients except the olives and simmer covered over low heat until the chicken is tender, about 1 hour. Add the olives and cook uncovered for 15 minutes. Serves 4 to 6.

CHINESE FIVE-SPICE CHICKEN
(Wu Hsiang Chi)

2-3 lbs chicken pieces
1 medium onion, finely chopped
1-3 cloves garlic, finely chopped
1/3 cup soy sauce
2 Tbsp peanut or vegetable oil
1/2 tsp ground ginger
1/4 tsp ground cinnamon
1/4 tsp crushed anise seeds
1/4 tsp ground nutmeg
A pinch of ground cloves

Place the chicken pieces in a large dish or plastic bag.  Mix the remaining ingredients and pour over the chicken.  Marinate refrigerated for 1 to 2 hours.  Transfer the chicken to a baking dish and brush with the marinade.  Cook uncovered in a preheated 350F oven, brushing once or twice with the marinade, until the chicken is done, about 1 hour.  Serves 4 to 6.

CHOCOLATE BANANA BREAD

1 1/2 cups flour
1/2 cup cocoa
2/3 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup vegetable shortening
1 cup mashed banana
2 eggs, slightly beaten

Preheat oven to 350.  Combine all dry ingredients in a large mixing bowl.  Cut in shortening with a pastry blender or two knives till the mixture resembles coarse crumbs.  Add bananas and eggs; stir with a fork till just blended.  Spread evenly in a greased and floured loaf pan.  Bake 50-55 minutes.  Let cool in pan for 10 minutes, then remove from pan to cool completely.  Note: You can add 1/2 tsp chocolate extract and/or banana extract, if you happen to have any on hand.

CHUNKY VEGGIE CHOWDER

1 medium potato, cubed
2 cup pumpkin, cubed
1 vegetable stock cube
3 cup water
2 Tbsp smoke-flavored textured soy bits
1 Tbsp margarine (milk-free)
2 Tbsp flour
2 cup soy drink
15 oz canned corn kernels, drained
1 lb leek, sliced
2 medium carrots, cut into 1 inch julienne strips

Place leeks, potato, carrots, pumpkin, stock cube and water into a large saucepan.
Cover; bring mixture to boil, then simmer for 20 minutes. Add corn and soy bits. Remove from heat.

Melt margarine in a medium saucepan (or microwave on High 100% for 1 minute). Add flour then cook or microwave for 1 minute. Remove from heat and gradually add soy. Return to heat, stirring continuously until mixture thickens. Season with salt. Stir white sauce into vegetable mixture and heat through.

COLD CUSTARD PIE
(GALAKTOBOÚREKO) 

There is, most likely, not a single Greek who doesn't love Galaktoboúreko.  A real experience eaten cold from the fridge in summer.
 
5 cups milk
1 cup fine semolina (#3 if available)
3/4 cup sugar
4 well beaten eggs
1/3 cup butter
1/2 flat teaspoon vanilla powder
1 grated lemon rind
16 oz filo or fine sheet pastry
butter for brushing
 
For The Syrup
2 cups sugar
1/2 cup water
juice of 1 ripe lemon
 
Put the sugar, milk and lemon rind in a pot over a medium flame.  As soon as it starts to boil add the semolina, butter and vanilla powder and stir well until the butter has melted and the custard has thickened considerably.  Remove the pot from the fire and when it has cooled add the beaten eggs and mix everything well with a whisk.  Place the custard to one side for the time being.
 
Butter a large pie dish and place 1/2 the pastry sheets on the bottom covering the sides of the dish as well, buttering each sheet individually as you place it.  Empty the custard onto the pastry and spread it out evenly (a wet spoon will help immensely).  Place the remaining 1/2 of the pastry sheets on the top of the custard, again buttering each individually as you place it.  Pat the top layers down very gently.  Cut away any excess pastry from the edges of the pie dish
that may be flopping over.  Carve the top pastry carefully and gently into diamond shaped servings.  Sprinkle the pastry with a little water, evenly everywhere.
 
Bake in a moderately preheated oven at 180 C (350 F) for 40 - 50 minutes until the pastry is golden.  DO NOT UNDER ANY CIRCUMSTANCES USE AN OVEN FAN.  This will burn your top layer of pastry within minutes.  Prepare the syrup simply by gently bringing the sugar, water and lemon juice to the boil over a gentle flame (so the sugar dissolves) while mixing constantly.  When the custard pie has cooled if your syrup has cooled gently bring it to the boil again and pour it over the custard pie.  When the pie (with the syrup) has cooled completely cut the pie into serving following the carvings previously made before cooking.
 
*The top sheet of the pastry should remain relatively crispy when the pie has absorbed most of the syrup.

**The syrup should drip a little when lifting each piece for serving from the pie dish.

CRANBERRY KETCHUP

2 pounds cranberries
1 cup minced yellow onions
1 teaspoon celery seeds
1 teaspoon mustard seeds
1 teaspoon whole allspice
1 stick cinnamon
1/2 teaspoon peppercorns
2 bay leaves
1 tablespoon salt
1 cup white vinegar
2 cups sugar

Mix cranberries, onions, and one cup water in a large (at least 1 gallon) enamel or stainless-steel kettle, cover, and simmer 20 to 30 minutes, stirring now and then, until mushy. Puree, a little at a time, by buzzing 20 to 30 seconds in an electric blender at low speed or 15 to 20 seconds in a food processor fitted with the metal chopping blade, or put through a food mill. Press through a fine sieve. Place in a clean large kettle and cook, uncovered, at a slow boil until volume is reduced by half. (Note: It's important that kettle be large to keep ketchup from spattering kitchen.) Meanwhile, wash and sterilize 2 (1-pint) jars and their closures, stand them on a baking sheet, and keep warm in a 250-degree F. oven until needed.

Tie all spices and bay leaves in cheesecloth and add to kettle along with salt, set lid on askew, and simmer 1/2 hour. Remove spice bag, add vinegar and sugar, and cook, uncovered, at a slow boil, stirring frequently, until very thick. (Note: Toward the end, you will have to stir constantly to prevent scorching.) Ladle ketchup into jars, filling to within 1/8 inch of tops, wipe rims, and seal. Cool, check seals, and store in a cool, dark, dry place. Let stand 2 weeks before using.
Yield: 2 pints

CREAM OF VEGETABLE SOUP

2 red potatoes, chopped
1 small onion, chopped
2 ribs celery, chopped
1 15-oz.can tomatoes, diced
1 zucchini, grated
1/4 cup butter
3 cups beef broth
1 clove garlic, minced
1/2 tsp. tarragon
1/2 tsp. marjoram
Salt and pepper to taste
2 Tbsp. cream sherry
1/2 cup light cream
Parsley sprigs for garnish
Croutons for garnish

In a large saucepan, sautè vegetables in butter for several minutes. Add beef broth, garlic, tarragon, marjoram and salt and pepper to vegetables and simmer for 30 - 40 minutes over low heat until vegetables are tender but not mushy. Place mixture in a blender and puree. Return to saucepan; stir in sherry and cream and heat through. Garnish with parsley and croutons and serve.

CROCK POT BEEF DIABLO

  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. (If you dislike any of those
seasonings, don’t use them. Spike hates mustard!)  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.

CUBAN BROILED SNAPPER WITH PARSLEY
 
1  pound fresh or frozen skinless red snapper fillets, 1/2- to 3/4-inch thick
   Salt and pepper
2  tablespoons butter, melted
3/4  cup soft bread crumbs (1 slice)
2  tablespoons snipped fresh flat-leaf parsley
1  teaspoon finely shredded orange peel
1  tablespoon orange juice
1  clove garlic, minced
1/4  teaspoon dried oregano, crushed
1/4  teaspoon black pepper
1/8  teaspoon salt
   Orange wedges (optional)

Thaw fish, if frozen. Preheat broiler. Rinse fish; pat dry. Cut fish into 4 serving-size portions. Place fish on the greased unheated rack of a broiler pan. Tuck under any thin edges. Sprinkle lightly with salt and pepper. Brush 2 teaspoons of the butter over the fish. Measure thickness of the fish. 

Broil fish 4 inches from the heat for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork. 

Meanwhile, combine remaining butter, bread crumbs, parsley, orange peel, orange juice, garlic, oregano, the 1/4 teaspoon pepper, and 1/8 teaspoon salt. Spoon mixture over broiled fish; broil 1 to 2 minutes more or until topping is lightly golden. Transfer fish to a serving platter. If desired, serve with orange wedges. Serves 4

EL POLLO TEQUILA

3 or 4 chicken tenders
Salt and pepper
1 tablespoon olive oil
1/4 cup tequila
2 teaspoons fresh lime juice
1 teaspoon butter

Season chicken with salt and pepper.

Heat oil in 12-inch skillet on medium heat until skillet is hot but not smoking.

Brown chicken in oil about 11/2 minutes each on both sides. Remove skillet from heat. Add tequila. Using a long match and keeping your face (and hair) well away from pan, ignite tequila. Return to heat when flames subside. Add lime juice and butter. Shake skillet to incorporate ingredients.

Cook 1 minute, turning chicken once. Place chicken on plate.

Taste sauce and stir in more salt or pepper as needed. Pour sauce over chicken.

FISH SANDWICH

1 Name Brand box of frozen, seasoned, battered fish fillets, flaked not minced
1 package of soft and fresh hamburger buns
Mayonnaise
Pickle relish
Tartar sauce (see below)
Lemon juice (optional)
Slice cheese (optional

Place the fish fillets on a cookie sheet in the oven and bake as directed on the box or bake at 375-degrees until cooked through and the outer coating is a bit crispy, about 10-12 minutes. You may need to turn the fillets over once while baking to insure both sides are crispy.

Prepare homemade tartar sauce by adding 2-3 heaping tablespoons of mayonnaise to a sauce bowl and stir in 1 tablespoon of pickle relish.

If you have the little plastic squeeze-type lemon juice handy, add a drop or two to the tartar sauce mixture to give the sauce a little kick.

When the fish fillets are done, fill each hamburger bun with 1 or 2 fillets, depending on the size of the fillets, the object is to fill the bun completely, so there is no searching for the fish…fish with every bite.

Note: warm the hamburger buns just slightly in the microwave before adding the fish and tartar sauce. If you are going to use sliced cheese add a slice now on top of each fish fillet.
Over-stuff the top bun with tartar sauce, close the sandwich and serve with fries, chips, coleslaw and/or barbecue beans.

FOG CITY DINER'S TOMATO KETCHUP
4 pounds ripe plum tomatoes, coarsely chopped
1-1/2 cups sugar
1 cup cider vinegar
1 tbsp minced garlic
3/4 tsp salt
1-1/2 tsp mixed pickling spice
1 small stick cinnamon, about 1/4-inch long
1-1/2 tsp dry mustard
1/2 tsp (scant) freshly ground pepper
2 tbsp cornstarch dissolved in 1/4 cup cold water
1/4 tsp cayenne pepper
Combine the tomatoes, sugar, vinegar, garlic, salt, pickling spice, cinnamon, dry mustard and pepper in a large, heavy stainless steel or enameled saucepan. Bring the mixture to a boil over medium heat, stirring occasionally. Reduce the heat and simmer the ketchup, uncovered, for 30 minutes, stirring frequently. Remove the ketchup from the heat and let it cool a few minutes.
Force the ketchup through a fine sieve to strain it, pressing down hard on the solids. Rinse out the saucepan and return the ketchup to a boil over medium heat, stirring frequently. Reduce the heat and simmer the ketchup, stirring frequently, for 10 minutes. (Even if the ketchup seems thin, do not cook it any longer, as the thickening power of the cornstarch lessens with prolonged cooking. The ketchup will thicken a bit more upon cooling.) Remove the ketchup from the heat and let it cool to room temperature. Store the tomato ketchup, covered, in the refrigerator for up to a month. Yield: about 5 cups
GLAZED RASPBERRY HEART SCONES
Rose water lends a subtle floral flavor to the scones; it can be found at some supermarkets, specialty foods stores, and Middle Eastern markets.

2 cups all purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
1 cup plus 3 tablespoons whipping cream
1/3 cup (about) raspberry jam (do not use seedless)
1/2 cup powdered sugar
1/4 teaspoon rose water (optional)

Preheat oven to 400°F. Mix flour, sugar, baking powder, and 1/2 teaspoon salt in large bowl. Add butter; rub in with fingertips until mixture resembles fine meal. Gradually add 1 cup cream, mixing until dough comes together. Turn dough out onto sheet of foil; pat to 1/2-inch thickness. Using 3-inch heart-shaped or round cookie cutter, cut out scones. Gather scraps; pat to 1/2-inch thickness and cut out additional scones. Using floured knife, start at point of each heart and cut horizontally halfway through scones; fill with 1 generous teaspoon jam (jam will show at edges). Transfer to baking sheet. Bake scones until brown, about 18 minutes. Transfer to rack; cool scones until slightly warm.

Meanwhile, mix powdered sugar, remaining 3 tablespoons cream, and rose water in bowl to blend. Spread glaze over scones. Serve slightly warm or at room temperature. Makes about 12.

HAMBURGER PIE

1 pound ground beef
1/2 small onion, chopped
1 can Ranch Style pinto beans
shredded cheddar cheese
4 large potatoes (mashed the way you like them)

Sautè onions; add beef and brown. Drain grease. Add beans. Spread into a baking dish, and cover with your mashed potatoes. Cover with cheese and bake at 350 degrees until completely hot and cheese is melted.

HONEY GLAZED CHICKEN

1/2 pound  Chicken, skinless light meat
2 2/3 tablespoons  Flour
1/4 teaspoon  Salt
  1  dash  Cayenne Pepper
1 1/3 tablespoons  Butter or Margarine -- melted & divided
  2  teaspoons  Brown Sugar, packed
  2  teaspoons  Honey
  2  teaspoons  Lemon Juice
1/2 teaspoon  Soy Sauce
1/4 teaspoon  Curry Powder

In a zip baggie, combine flour, salt and cayenne pepper; add chicken pieces and
shake to coat.  Pour 2 tsp. butter or margarine into a small baking pan.  Place
chicken in pan, turning once to coat.  Bake, uncovered, at 350 degrees F. for 20
minutes.  Combine brown sugar, honey, lemon juice, soy sauce, curry powder and
remaining butter in a small bowl.  Spoon evenly over chicken.  Bake 25 minutes or
until chicken juices run clear, basting several times with pan drippings.

To freeze ahead, place flour, salt and cayenne pepper into a zip baggie, and label. 
Place brown sugar, lemon juice, soy sauce, curry powder and 2 tsp. butter or
margarine into another zip baggie, and label.  Tape bags together, or place both
inside another zip baggie, and attach to 1/2 pound of skinless light chicken meat,
and freeze up to 6 months.  To prepare, thaw overnight in refrigerator, and cook as
directed above.

HOT MACADAMIA DIP

1 8-oz. package cream cheese, softened
4 oz sour cream
1 clove garlic, minced
1 Tbsp. green onions, chopped
1 tsp. prepared horseradish
1/2 cup macadamia nuts, chopped
Salt and pepper to taste

Combine all ingredients together and mix well. Place in a baking dish and bake at 350 degrees for 15 minutes. Serve warm with assorted crackers or crusty bread.

IRISH BREAD PUDDING WITH CARAMEL-WHISKEY SAUCE

1/4 cup light butter melted
1 10 oz. French bread baguette, cut into 1-inch thick slices
1/2 cup raisins
1/4 cup Irish whiskey
1 3/4 cup 1% low fat milk
1 cup sugar
1 Tbsp. vanilla extract
1 can (12 oz.) evaporated skim milk
2 large eggs, lightly beaten
cooking spray
1 Tbsp. sugar
1 tsp. ground cinnamon
Caramel Whiskey Sauce (recipe follows)

Preheat oven to 350.
Brush melted butter on one side of French bread slices, place bread buttered side
up, on a baking sheet. Bake at 350 for 10 min. or until lightly toasted. Cut bread
into 1/2" cubes, set aside.  While bread is toasting, combine raisins and whiskey
in a small bowl, cover and let stand for 10 min. or until soft. (Do not drain.)  Combine 1% milk through eggs in a large bowl. Stir well with a whisk. Add bread cubes and raisin mixture, pressing gently to moisten, and let stand for 15 min. Spoon bread mixture into a 13*9 inch baking dish coated with cooking spray. Combine 1 Tbsp. sugar and cinnamon and sprinkle over pudding. Bake at 350 for 35 minutes or until pudding is set. Serve warm with Caramel Whiskey Sauce.

Caramel Whiskey Sauce

1 1/2 cups sugar
2/3 cup water
1/4 cup light butter
1/4 cup 1/3 less fat cream cheese
1/4 cup Irish whiskey
1/4 cup 1% low fat milk

Combine sugar and water in a small heavy saucepan over medium-high heat; cook
until sugar dissolves, stirring constantly. Cook for an additional 15 minutes or until
golden (do not stir). Remove from heat. Carefully add butter and cream cheese,
stirring constantly with a whisk. Cool slightly and stir in whiskey and milk.

IRISH TEA CAKE 01

3/4 cup unsalted butter, room temperature
1 cup sugar
2 tsp. vanilla extract
2 large eggs
3 oz. cream cheese, room temperature
1 3/4 cups cake flour
1 1/4 tsp. baking powder
1/4 tsp. salt
1 cup dried currants
2/3 cup buttermilk

Glaze:
1/2 cup powdered sugar, sifted
2 tsp. fresh lemon juice

Preheat oven to 325°F. with rack in center of oven. Generously grease a 9-inch (7-cup capacity) loaf pan. Dust with flour. Cut a piece of parchment paper or waxed paper to fit bottom of pan. Set aside.

In a large bowl, cream butter, sugar and vanilla with a mixer until fluffy. Add eggs, one at a time, beating well after each addition until fluffy. Add cream cheese, mix until well combined.

Sift flour, baking powder and salt together into a large bowl. Place currants in a small bowl. Add 1/4 cup of the flour mixture to the currants. Stir currants until well coated. Add remaining flour to butter mixture, alternating with buttermilk. Mix until smooth. Use a wooden spoon to stir in currants and all of the flour. Stir until well combined. Transfer batter to prepared pan. Smooth surface with spatula.

Bake until well-browned and toothpick inserted into center comes out clean, about 1 hour, 25 minutes. Cake will crack on top. Let cake rest in pan for 10 minutes. Use flexible metal spatula to separate cake from sides of pan. Carefully remove cake from pan to cooling rack.

Prepare glaze by combining powdered sugar and lemon juice in a small bowl. Stir until smooth. Spread glaze on warm cake. Let cake cool completely.

IRISH TEA CAKE 02

Cake
1 1/4 teaspoons baking powder
3/4 cup unsalted butter -- room temper
1/4 teaspoon salt
1 cup sugar
1 cup dried currants
2 teaspoons vanilla
2/3 cup buttermilk
2 large eggs
3 ounces cream cheese -- room temperature

Glaze
1/2 cup confectioners' sugar -- sifted
1 3/4 cups cake flour
2 teaspoons fresh lemon juice

Preheat oven to 325F, with rack in center of oven. Generously grease a 9-inch (7-cup capacity) loaf pan. Dust with flour; tap pan over sink to discard excess flour. Cut piece of parchment paper or waxed paper to fit bottom of pan. Set aside.

For Cake, use mixer to cream butter, sugar and vanilla until fluffy. Add eggs, 1 at a time, beating each until fluffy. Add cream cheese. Mix until well combined. Sift flour, baking powder and salt together. Put currants in small bowl. Add 1/4 cup of flour mixture to currants. Stir currants until well coated. Add remaining flour to batter, alternating with buttermilk. Mix until smooth. Use wooden spoon to stir in currants and all of the flour. Stir until well combined. Transfer batter to prepared pan. Smooth surface with spatula. Bake until well-browned and toothpick inserted into center comes out clean, about 1 hour, 25 minutes.

Cake will crack on top. Let cake rest in pan for 10 minutes. Use flexible metal spatula to separate cake from sides of pan. Carefully remove cake from pan to cooling rack. Spread glaze on warm cake. Let cake cool completely. Cake can be stored 3 days at room temperature in foil. Cake can also be frozen up to 3 months, wrapped airtight.

For Glaze, combine sugar and lemon juice in small bowl. Stir until smooth.

IRISH TEA CAKE 03

1 1/2 cups raisins
1 1/2 cups golden Raisins
1 1/2 cups cranberry raisins
1/2 cup brown sugar
1 egg
1 lemon zested
1 orange zested
3-1/2 cups self raising flour
1 cup black tea

Place the tea, raisins and sugar in a bowl; cover and leave overnight. In the morning, add egg, zests, and flour; fold them in. Line the bottom of a large loaf pan with baking parchment, and brush the whole inside of the pan with melted butter. Pour the mixture in and smooth the top. Bake in a preheated oven (360 F) on the middle shelf for 1 1/2 hours. After removing from the oven, leave in the pan for 2-3 minutes; then turn out of pan and cool on a wire rack.

IRISH TEA CAKE 04

Cream until smooth:
½ cup of butter, softened (margarine for baking may be substituted)
1 cup sugar

Beat in:
2 eggs
1 ½ teaspoons vanilla

Combine in a separate bowl:
2 teaspoons baking powder
1 ¾ cups white flour
¼ teaspoon salt

Add the wet ingredients to the dry along with:
½ cup milk (skim milk works too)
Add up to 2 tablespoons of milk if the batter seems dry.

Spread the batter in a 9" round cake pan sprayed with non-stick cooking spray and bake at 350° F in a preheated oven for 30 minutes or until done in the center and the top is golden. If the cake browns too rapidly, cover it loosely with aluminum foil. Cool for five minutes and turn out onto a wire rack to cool.

Serve on a pretty platter dusted with powdered sugar. Slice the cake into thin wedges that will lie comfortably on a tea saucer.

ITALIAN CREAM CAKE 

1/2 cup shortening, such as Crisco
1 stick butter
2 cups sugar
5 egg yolks
2 cups flour
1/2 tsp baking soda
pinch of salt
1 cup buttermilk
1 cup Angel Flake coconut
5 egg whites, beaten until stiff

Beat shortening and butter well. Add sugar gradually and cream well. Add one egg
yolk at a time, beating well. Sift together flour, baking soda, salt. Add alternately with buttermilk. Stir in coconut. Fold egg whites into batter. Pour into three 9" greased floured cake pans. Bake at 350 deg. F. for 20 to 25 minutes. Cool before frosting.

Cream Cheese Frosting

1 8-oz Pkg cream cheese
1 stick melted butter
1 tsp vanilla
1/2 cup pecans
1 box ( 2 1/2 cups) powdered sugar

Using a mixer, mix until smooth. Frost cooled cake.

JEFFERSON RICE

2 cups chicken broth
1 cup uncooked long grain white rice (you may also use brown or wild rice)
1/4 cup butter
1/3 cup shelled pistachios
1 tsp. salt

Bring chicken broth to a boil in a large saucepan. Add rice and reduce heat. Cover and simmer over low heat for about 20 minutes until liquid is absorbed. Meanwhile, heat butter in a small skillet and brown the pistachios. Sprinkle with salt and stir. When rice is finished cooking, place in a serving bowl and toss with pistachios.

LEMON-SCENTED RUBY BERRY CRISP
Makes 8 servings

Berry Filling:
2 tablespoons cornstarch
2/3 cup granulated sugar
3 tablespoons fresh lemon juice
3 cups fresh or frozen raspberries (not thawed)
2 cups fresh or frozen blackberries (not thawed)
2 cups sweet and sour red cabbage, drained and coarsely chopped

Topping:
2/3 cup all-purpose flour
3/4 cup firmly packed light brown sugar
1/2 cup old-fashioned oatmeal, uncooked
1/2 teaspoon salt
11/2 teaspoons grated lemon zest
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
3/4 stick cold, unsalted butter, cut into bits (6 tablespoons)
1 cup coarsely chopped pecans, toasted (see note)

Preheat oven to 350 degrees. To make filling: In a small bowl, mix together cornstarch and sugar; stir in lemon juice. In large bowl, gently mix raspberries, blackberries and red cabbage. Add lemon juice mixture; mix gently so you don't crush the berries. To make topping: In a medium bowl, stir together flour, brown sugar, oatmeal, salt, lemon zest, ginger and cinnamon. Add the butter, blending until the mixture resembles coarse meal. Stir in pecans.

Pour berry mixture in a 13-by-9-inch greased glass baking dish. Sprinkle topping evenly over the berries. Bake 45 to 50 minutes until top is golden. Serve warm with ice cream. Note: To toast nuts, spread on baking sheet and bake in 375-degree oven for 5 to 8 minutes or until they start to brown.

MACADAMIA NUT CRUNCHIES

  1  egg
  2  medium  bananas -- mashed
1/3 cup  butter -- melted
1/4 cup  pineapple -- crushed
  1  teaspoon  vanilla
1 1/4 cups  flour
1/3 cup  coconut -- flaked unsweetened
1/2 teaspoon  baking powder
1/2 teaspoon  salt
3 1/2 ounces  macadamia nuts -- chopped

Preheat oven to 375 degrees F. Combine egg, banana, butter, pineapple, and
vanilla in medium bowl. Add flour, coconut, baking powder, and salt; mix well. Stir
in nuts. Drop tablespoonfuls of dough 2" apart onto lightly greased cookie sheets.
Bake 10-12 minutes, until lightly browned.  Cool on wire racks. Store in tightly
covered container.

MAPLE SOY GLAZED SALMON
 
1/3  cup pure maple syrup
3  tablespoons fresh lime juice
2  tablespoons soy sauce
2  tablespoons olive oil
1  tablespoon finely chopped garlic
4   salmon fillets, 1-1/4-inch thick (6- to 7-oz. each)
3  bunches green onions, trimmed to 7 inches in length

Whisk together first 5 ingredients in a bowl until combined well. Pour half of marinade in a glass pie plate or dish just large enough to hold salmon, reserving remaining marinade. 

Preheat grill. Put salmon in dish and turn to coat. Let fish marinate, turning occasionally, at room temperature for 20 minutes. 

Grill fish, skin-side up, on a lightly oiled rack over moderate heat, uncovered. Turn once until golden brown and just cooked through, for 10 to 12 minutes total. Grill green onions, laying them crosswise on a lightly oiled rack. season with salt and pepper to taste and grill, turning once, until just tender, about 3 minutes. 

Meanwhile, bring remaining marinade to a boil in a small saucepan and simmer 1 minute. Serve salmon over green onions drizzled with sauce. Makes 4 servings. 

NINFA'S GREEN SAUCE

Notes: This sauce is popular in many Mexican Restaurants down here in Houston. Ninfa's was one of the first restaurants to serve this sauce. You get it when you get your salsa and chips before your meal.

3 medium avocados
3 medium green tomatoes
4 fresh tomatillos (find in your specialty fresh produce section of a grocery store)
3 cloves garlic
2-3 sprigs cilantro
1-2 jalapenos
1 1/2 cups sour cream
salt to taste

Peel avocados and place them in a blender. In a medium saucepan, boil tomatoes, tomatillos, garlic, and jalapenos for 15 minutes. Remove from saucepan and place all ingredients in a blender with the avocados. Add sour cream and blend until smooth.

PEAR CRISP WITH LEMON SAUCE
 
5   medium baking pears (such as Bosc), peeled and sliced (5 cups)
1  tablespoon sugar
3/4  teaspoon finely shredded lemon peel
2/3  cup regular rolled oats
1/3  cup packed brown sugar
1/3  cup all-purpose flour
1/4  teaspoon ground cardamom
1/4  cup butter or margarine
1/3  cup sliced almonds
1/4  cup sugar
2  tablespoons cornstarch
1/2  cup water
1   egg yolk
1  tablespoons butter
1  tablespoon lemon juice

Preheat oven to 375 degree F. 

Toss pears with 1 tablespoon sugar and 1/4 teaspoon of the shredded lemon peel in a 2-quart square baking dish. 

For topping, in a bowl combine oats, brown sugar, flour, cardamom, and 1/4 teaspoon more lemon peel. Cut in the 1/4 cup butter or margarine until mixture resembles coarse crumbs. Stir in almonds. Sprinkle topping over fruit. 

Bake in the preheated oven for 30 to 35 minutes or until fruit is tender and topping begins to brown. 

Meanwhile, stir together 1/4 cup sugar and cornstarch in a 1-quart saucepan. Add water; stir until combined. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove saucepan from heat. Beat egg yolk in a small bowl. Stir in little of the hot mixture into beaten egg yolk. Return all of the mixture to the saucepan. Cook and stir over low heat until nearly bubbly. Cook and stir 1 minute more. Remove from heat. Stir in 1 tablespoon butter or margarine, the remaining teaspoon lemon peel, and lemon juice. Serve sauce warm over crisp. Makes 6 servings. 

POOR PEOPLE'S POTATOES
(Patatas a lo Pobre)

1/4 cup extra-virgin olive oil
2 lbs potatoes, peeled and thinly sliced
2 onions, sliced
1 green bell pepper, cored, seeded, and cut into thin strips
2-4 cloves garlic, finely chopped
1 cup dry white wine, chicken stock, or water
1 can tomatoes, drained and coarsely chopped
2 Tbsp chopped parsley
1/2 tsp ground cumin
1/2 tsp paprika
Salt and freshly ground pepper to taste

Pour the oil into a baking dish and add the potatoes, onions, green pepper, and garlic, tossing to combine.  Combine the remaining ingredients in a bowl, toss to combine, and pour over the potatoes. Bake covered in a preheated 350F oven until the potatoes are tender, about 1 hour.  Serves 4 to 6.

RASPBERRY PARFAITS

1 purchased or homemade angel food cake cut into bite-sized pieces
4 cups fresh or frozen raspberries (frozen should be thawed)
1/4 cup seedless raspberry jam
1 Tbsp. orange flavored liqueur (optional)
2 cups vanilla yogurt
1/2 cup slivered almonds
1 container whipped topping

Combine raspberries, raspberry jam and orange flavored liqueur together and mix well. If you are using frozen raspberries you may need to add a small amount of sugar to this mixture if the jam doesn't sweeten it enough. Alternate layers of angel food cake followed by raspberry mixture and then vanilla yogurt in parfait glasses. Top with whipped topping and slivered almonds.

RICOTTA FILLED CAKE

1 box yellow cake mix
2 15-oz. containers ricotta cheese
2 eggs, beaten
4 egg whites, beaten
1/2 cup sugar
1/2 tsp. vanilla

Mix cake according to package directions. Pour into a greased and lightly floured 13 x 9-inch baking dish. Combine cheese, eggs, egg whites, sugar, and vanilla and mix well. Pour mixture over cake batter and bake for about 1 hour at 300 degrees.

ROAST PORK LOIN WITH HERBS AND PEPPER

1 2-pound pork loin or 2 1-pound pork loin
1 Tbsp. olive oil
2 Tbsp. lemon juice
1 tsp. dried thyme
1/4 cup fresh parsley, finely chopped
2 tsp. fresh ground pepper
4 cloves garlic, minced

Combine olive oil and lemon juice and brush pork loin with mixture. Combine thyme, parsley, ground pepper and garlic and rub the loin with this mixture. Cook at 425 degrees for about 45 minutes or until no longer pink in the middle.

RUSSIAN APRICOT PUDDING
(Kissel)
This traditional Russian dessert can be made with different fruits,
and cranberries are especially popular. 

2 cups water
1 cup chopped dried apricots (or any other dried fruits of your preference)
1/4 cup sugar
3 Tbsp cornstarch
A pinch of salt
Heavy cream or sweetened whipped cream for garnish (optional)

Bring the water and apricots to a boil in a pot over moderate heat. Reduce the heat and simmer covered until the apricots are tender, about 20 minutes.  Puree the apricots and 1/2 cup of the cooking liquid (reserve the remaining cooking liquid) in an electric blender or food processor, or press through a fine sieve.  Combine the apricot puree, the remaining cooking liquid, and the remaining
ingredients except for the cream in a saucepan.  Bring to a boil over moderate heat, stirring constantly.  Boil for 1 minute, stirring constantly.  Pour into a serving bowl or individual serving dishes. Serve chilled, warm, or at room temperature, topped with heavy cream or whipped cream if desired.  Serves 4 to 6.

SALSA MAC & BEEF

1 lb. ground beef
2 cans (14 oz. each) beef broth (3 1/2 cups)
3 cups uncooked shell pasta OR 2 cups uncooked elbow pasta
1 can (10 3/4 oz.) cheddar cheese soup
1/2 cup chunky salsa

Cook beef in skillet until browned. Pour off fat. Add broth. Heat to a boil. Stir in pasta. Cook over medium heat 10 min. or until pasta is done, stirring often.
Add soup and salsa. Heat through, stirring occasionally. Serves 4.

Slice oranges to serve alongside this skillet supper, and offer warmed flour tortillas. Serve vanilla ice cream sprinkled with cinnamon for dessert.

SAUERKRAUT-POTATO CASSEROLE

6 large potatoes, cooked in jackets
3 or 4 tablespoons milk
5 tablespoons butter
Salt and Pepper
1 lb. Sauerkraut
1 small onion, sliced
6 tablespoons grated or thinly sliced Swiss Cheese

Preheat oven to 350° F. Slip the skins off the potatoes while warm, mash with milk, add 2 tbsp. butter, salt and pepper, and beat until fluffy. Divide in half. Place half the potatoes in the bottom of a buttered 1 1/2 quart casserole. Rinse the sauerkraut with warm water, drain well.
 
Sautè the sliced onion in 1 tbsp of butter until soft, add the sauerkraut, simmer covered for about 10 minutes. Spoon this over the layer of potatoes. Add the remaining potatoes. Spread grated cheese and 2 more tbsp. of butter over the top.

Bake covered in 350 F. oven for about 35 minutes, uncovering during the last 10 minutes. Makes 6 to 8 servings.  This goes great with smoked sausage or a pork roast. Reheats well.

SAUSAGE TOSTADA GRANDE

1/2 lb. Italian pork sausage, casing removed
1 can (14 1/2 oz.) whole peeled tomatoes, drained and cut up
3/4 cup Pace® Picante Sauce
1 tsp. ground cumin
12 corn tortillas (6")
1 cup shredded Monterey Jack cheese
2 cups shredded lettuce
1 medium tomato, chopped
Sliced pitted ripe olives

Cook sausage in skillet until browned. Pour off fat. Add canned tomatoes, picante sauce and cumin. Heat to a boil. Cook over low heat 10 min.

Place tortillas on 14" pizza pan or large baking sheet, overlapping to form a 14" round. Spread sausage mixture over tortillas to within 1/2" of edge. Bake at 350°F. for 25 min.

Top with cheese. Bake 5 min. or until cheese is melted. Top with lettuce and chopped tomato. Cut into wedges. Serve with additional picante sauce, if desired. Garnish with olives. Serves 4.

Be sure to serve these savory, cheesy wedges with forks and plenty of napkins.

SHRIMP, AVOCADO AND CORN SALAD

1 Tbsp olive oil
1/4 cup fresh lime juice
1/2 tsp. salt
1/4 tsp. cayenne pepper
4 oz cooked shrimp
1/2 cup corn
1/2 small red onion
2 Tbsp chopped cilantro
1 jalapeno (optional)
1/2 avocado, diced

Put everything in a bowl except for the avocado and lime juice.  In a separate bowl gently blend avocado and lime juice.  Add to other ingredients and carefully toss. Makes 2 servings

SKILLET HERB ROASTED CHICKEN

1/4 tsp. ground sage
1/4 tsp. dried thyme leaves, crushed
4 boneless chicken breast halves
Vegetable cooking spray
2 cloves garlic, minced
1 can (10 3/4 oz.) Cream of Chicken Soup
1/2 cup water
Parslied Rice (recipe below)


Mix sage and thyme and sprinkle over chicken.

Spray nonstick skillet with vegetable cooking spray and heat 1 min. Add chicken and cook 15 min. or until done. Remove chicken and keep warm.

Add garlic and cook until lightly browned. Add soup and water and heat through. Serve over chicken with Parslied Rice. Serves 4.

Parslied Rice: Toss 4 cups cooked long-grain white rice with 1 tsp. chopped parsley.

SLOW COOKED ROAST BEEF

1 beef roast, 3-5 lbs.
1 onion, sliced
1 can cream of mushroom soup

Place roast in pan. Pour cream of mushroom soup and onion on top. Cover tightly. Bake at 250 degrees for 1 hour. Then turn down to 225 degrees and cook for 15 or more hours. 10 hours for roasts smaller than 3 pounds.

This is excellent for inexpensive roasts. It makes them so tender they fall off the bone and are almost impossible to lift out of the pan. Excellent for Sunday after church or for guests, because it can cook for 2 or 3 hours longer without overcooking. Since no meat is left on the bone you get more for your money. Serves 4.

Use a meat thermometer to make sure internal temperature reaches 145 degrees.

SNOWBALLS OR MEXICAN WEDDING COOKIES
OR RUSSIAN TEA CAKES

1 cup butter (do not substitute margarine)
1 teaspoon vanilla extract (if at all possible, use real vanilla extract, not imitation
6 tablespoons confectioners' sugar
2 cups all-purpose flour
1 cup chopped pecans (roasted, unsalted cashews can be substituted)
1/3 cup or more confectioners' sugar for decoration

Preheat oven to 350 degrees F.

In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped pecans. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet. Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. It is good to roll them a second time.

SPANISH SPONGE CAKE
(Bizcocho)
In times past Spanish housewives would carry their fresh eggs to the market and have them weighed.  Then they would buy the same weight of sugar and half the weight in flour to make bizcocho.  The gift of fresh homemade bizcocho was considered very special because of the labor involved in beating the eggs, and to this day it is almost always served on special occasions such as christenings and
communions.  Although it is good with a dollop of whipped cream or a spoonful of fruit compote, it is usually served plain and unadorned.

8 eggs, separated
2 cups sugar
1 tsp grated lemon rind
2 cups all-purpose flour

Beat the egg whites until stiff and set aside.  Beat the yolks and sugar until creamy.  Stir the lemon zest into the egg mixture and then fold the egg mixture into the whites.  Fold in the flour using a rubber spatula.  Pour the batter into a large (at least 11 inches in diameter and 2 1/2 inches deep) greased and floured cake pan.  Bake in a preheated 350F oven until a toothpick inserted in the center comes out clean, about 45 minutes.  Loosen the sides with a knife and invert the cake onto a wire rack to cool.  Serves about 8.

SPICY CHICKEN & CASHEWS

Marinade:
1/2 tsp. sugar
1 tsp. cornstarch
1/4 tsp. baking soda
2 Tbsp. soy sauce
1 1/2 Tbsp. sesame seed oil
1 Tbsp. Worcestershire sauce
1 Tbsp. water
2 Tbsp. dry sherry

Yu Hsiang Seasoning
1-2 Tbsp. Hunan Chinese chili paste (adjust to your taste – it’s very hot)
2 Tbsp. diced green onion
1 tsp. garlic or 4 cloves
1 tsp. ginger root, grated

1/2 lb. chicken
3 Tbsp. oil
1 large red or green pepper
1 cup dry roasted whole cashews

Before you start, mix marinade in bowl.  Mix seasoning in a separate bowl.  Cut chicken into 1/2" cubes.  Add to marinade ingredients in bowl and toss to coat well.  Set aside.

Wash and cut pepper in 1/2 lengthwise.  Cut into 1/2" slices and then 1/2"
pieces.  Set aside.

Heat wok on high heat 30 seconds.  Swirl oil 30 seconds.  Add seasoning and stir toss 15 seconds.  Add chicken and marinade and stir toss for 2-3 minutes until chicken loses its pink color.

Add cashews and pepper.  Blend and cook 1 minute. Serve over rice.  Serves 4.

SPINACH AND ARTICHOKE DIP

10 oz package of frozen, chopped spinach, drained
1 can artichoke hearts, quartered
1/2 cup sour cream
1/4 parmesan cheese
12 oz cream cheese
2 cloves garlic, minced
1/4 cup olive oil

Mix all ingredients together, cover with foil and bake at 350 degrees until hot and
bubbly.

SPINACH AND BACON SALAD

1 pound fresh baby spinach leaves gently washed and patted dry
1/3 cup lean cooked bacon, crumbled
2 hard boiled eggs, diced
1/4 cup olive oil
1/4 cup red wine vinegar
1 Tbsp. fresh lemon juice
1/2 tsp. sugar
Salt and pepper to taste

Place spinach in a large serving bowl and sprinkle with bacon pieces and diced eggs. Combine remaining ingredients and shake well. Just before serving pour over salad and toss.

STEAK SAN MARCO
 
2 Lbs chuck steak, 1 inch thick, cut into serving pieces
1 envelope Lipton’s Onion Soup mix
2 - 14 oz cans peeled Italian tomatoes
1 tsp oregano
Pepper to taste
3 Tbsp olive oil
3 Tbsp wine vinegar
1 cup chopped onions (optional)
 
Spray large skillet with olive oil Pam, arrange meat; Sprinkle chopped onions over meat (optional).  Cover with Lipton onion soup mix and tomatoes. Sprinkle with oregano, pepper, oil and vinegar
 
Bring to boil, then lower heat to simmer for 1 1/2 hours or until meat is tender. 
 
In the last half hour, I sometimes add other veggies like sliced zucchini or mushrooms, etc.  I plan to try this with other kinds of meats too.
 
Serve with rice or mashed potatoes (the sauce makes a great topping).  
4 to 6 servings

STEAKHOUSE ONION BEEF & PEPPER STIR-FRY

1 lb. boneless beef sirloin steak, 3/4" thick
3 tbsp. cornstarch
1 can (14 oz.)
Seasoned Beef Broth with Onion
1 tbsp. soy sauce
1/4 tsp. garlic powder
2 cups fresh OR frozen green OR red pepper strips
4 cups hot cooked rice, cooked without salt

Slice beef into very thin strips. Mix cornstarch, broth, soy and garlic powder.

Stir-Fry beef in nonstick skillet until browned and juices evaporate.

Add peppers. Add cornstarch mixture. Cook and stir until mixture boils and thickens. Serve over rice. Serves 4.

For Extra Flavorful Rice: Cook rice in Beef Broth instead of water. No need to add salt or butter.

SWEET POTATO CHOCOLATE NUT CAKE

4 ounces semi-sweet chocolate, melted
1 teaspoon vanilla extract
3 cups all-purpose flour
1-1/2 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
2 cups mashed cooked sweet potatoes
1-1/2 cups oil
4 eggs
1 cup chopped nuts

Butter and lightly flour a 10-inch tube pan. Mix the melted chocolate together with the vanilla. Sift together the dry ingredients and set aside. In a large bowl beat the sweet potatoes and oil together, add the eggs one by one until well blended. Slowly add the dry ingredients and mix well. Stir in the nuts. Place 1/3 of the mixture in an other bowl and stir in the chocolate mixture. Alternate batters in the tube pan, as with a marble cake. With a knife cut through the layers and swirl together. Bake in a 350 degrees F. oven for 1 to 1-1/4 hours or until the sides have shrunk away from the pan, and a tester comes out clean. Let cool for 10 minutes and remove from the pan and cool on a rack.

TEXAS RUB
 
2 Tablespoons    cumin seeds
2 Tablespoons    chili powder
2 Tablespoons     paprika
1 Tablespoon     mustard seeds
1 Tablespoon     coriander seeds
 
2 Tablespoons    kosher salt
2 Tablespoons    packed brown sugar
1 Tablespoon     garlic salt
2 Tablespoons    cayenne pepper
 
In a large sautè pan over medium high heat, toast cumin seeds, chili powder, paprika, mustard seeds and coriander seeds, shaking pan occasionally, until spices start to  smoke, about 2 or 3 minutes.  Transfer mixture to a grinder (coffee type).  Add salt, brown sugar, garlic salt and cayenne.  Grind mixture coarsely.
 
Trim nearly all of fat from prime rib.  Evenly spread rub all over the prime.  Cover with plastic wrap and refrigerate for at least 3 hours or for as long as 12 hours.  My source tells me that he refrigerates meat overnight and the results are great. 

TOMATO KETCHUP

10 pounds tomato, dead-ripe
1 red bell pepper, seeded and chopped
4 large onions, chopped
1-1/2 cups cider vinegar
2 garlic cloves, crushed
1 tsp peppercorns
1 tsp whole allspice
1 tsp whole cloves
5 cinnamon sticks
1 tsp celery seed
1/2 tsp dry mustard
1/4 tsp cayenne
4 tbsp brown sugar, packed firm
3 tbsp granulated sugar
1 tsp salt

Cut tomatoes in quarters and puree them in food processor along with bell pepper. Strain puree through a coarse sieve to remove skins and seeds. (You can dump the puree into a colander and work it through with your hands until there is nothing left in the colander but a dryish pulp of skins and seeds.) Now puree onions, combine with tomato and pepper puree, and pour into a large stainless steel or enameled kettle. Cook and stir occasionally over low heat until it is reduced by about a third and is considerably thicker.

Meanwhile put garlic, peppercorns, allspice, cloves, cinnamon, and celery seed into the vinegar in a small pot and simmer covered for 1/2 hour to steep spices in the vinegar. Pour about half the spiced vinegar through a tea strainer into the thickened tomato mixture. Stir. Also add sugar, mustard, cayenne, and salt at this point.

Here is where the tasting comes in. You can adjust any of these ingredients to suit you. You can add more spiced vinegar. Or a little plain vinegar. More or less sugar, mustard, cayenne. Just sort of tinker with it. Cook it some more, stirring often, until it looks like catsup should look. Taste and adjust again. You may notice that it looks slightly curdled. Not to worry. Hit it a lick in the food processor. Smoothes right out. Pour into sterile jars leaving 1/8" of head space. Process in a boiling water bath 15 minutes.

VEGETABLE STUFFING BAKE

4 cups herb seasoned stuffing
2 tbsp. butter OR margarine, melted
1 can (10 3/4 oz.) cream of mushroom soup
1/2 cup sour cream
2 small zucchini, shredded
2 medium carrots, shredded
1 small onion, finely chopped

Mix 1 cup stuffing and butter. Set aside.

Mix soup, sour cream, zucchini, carrots and onion. Add remaining stuffing. Mix lightly. Spoon into 1 1/2-qt. baking dish. Sprinkle with reserved stuffing mixture.
Bake at 350°F. for 35 min. or until hot. Serves 6.

To melt butter or margarine, remove wrapper and place in microwave-safe cup. Cover and microwave on HIGH 30 seconds.

Note: If desired, pick up a rotisserie chicken at the deli to serve with this vegetarian casserole.







 

 

 

 

 

 

SHALOM FROM SPIKE & JAMIE



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