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

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Recipes from Spike & Jamie

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How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).



6 cups all-purpose flour
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar

Combine all of the ingredients in a lidded container. Shake to mix. Use the mix within 3 months.

Instant Pancakes:

2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
2 cups "Instant" Pancake Mix, recipe above
1 stick butter, for greasing the pan
2 cups fresh fruit such as blueberries, if desired

Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.  Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.  Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.  Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.  Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)  Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.
Serve immediately or remove to a towel-lined baking sheet and cover with a
towel. Hold in a warm place for 20 to 30 minutes. Yield: 12 pancakes

3    cups all purpose flour
1/2 cup + 1 tsp. sugar
4    tsp. baking powder
1    tsp. baking soda
3/4 tsp. salt
1/4 tsp. nutmeg
6    Tbs. cold butter, cut up
1    cup buttermilk
1    apple, peel, core, dice (about 1 cup)
4    oz. grated, sharp cheddar cheese, (about 1 cup)
1    egg white, lightly beaten
  Combine flour, 1/2 cup sugar, baking powder, baking soda, salt, and nutmeg in large bowl.  Add butter.  Cut in until it becomes coarse crumbs.  With fork, stir in buttermilk, apple, cheese just until mixture forms a dough.  Turn onto floured surface and knead 6-7 times.  Divide in half, pat each into a ball, then a 6-7" circle.  Place on coated baking sheet.  Use a sharp, coated knife to cut each into 6 equal wedges.  Brush with egg white, sprinkle with remaining 2 tsp. of sugar. 
Bake at 400 degrees for 20-25 minutes. until golden brown, but not soft in the center.  With serrated knife, cut through wedge marks.  Cool on rack.  Serve warm or room temperature.

8 servings

2 tablespoons butter
4  McIntosh apples, peeled, cored, and sliced
1/2 cup sugar
1/2 teaspoon cinnamon
1 teaspoon lemon juice
1 (8-piece) container refrigerated flaky biscuit dough

For the filling: Add the butter to a large sautè pan and melt. Add the apples, sugar, cinnamon, and lemon juice and cook over medium heat until the apples are soft, about 15 minutes. Remove from the heat and cool.

When the filling is cool, roll the biscuits out on a lightly floured surface so that each biscuit forms a 7 to 8-inch circle. Place 2 to 3 tablespoons of the filling on 1/2 of each circle. Brush the edges of the circle with water. Fold the circle over the filling to make a half-moon shapes. Seal by pressing the edges with the tines of a fork.

Heat a deep fryer or a deep pot halfway filled with oil to 350 degrees F. Carefully add the pies to the oil, 1 at a time, and fry until golden brown, turning the pies as necessary for even browning, about 5 to 8 minutes. Drain on paper towels. Sprinkle with powdered sugar immediately.


1 (14-oz) package gingerbread mix divided
3/4 cup water
1/4 cup firmly packed light brown sugar
1/2 cup butter, divided
1/2 cup chopped pecans
2 (21-oz) cans apple pie filling
Vanilla ice cream

Stir together 2 cups gingerbread mix and 3/4 cup water until smooth; set aside. Stir together remaining gingerbread mix and brown sugar; add 1/4 cup butter until mixture is crumbly. Stir in pecans; set aside. Combine apple pie filling and remaining 1/4 cup butter in large saucepan, and cook, stirring often, 5 minutes over medium heat or until thoroughly heated. Spoon hot apple mixture even into a lightly greased 11 x 7 baking dish. Spoon gingerbread mixture evenly over hot apple mixture; sprinkle with pecan mixture. Bake at 375 for 30 to 35 minute or until set. Serve cobbler warm with vanilla ice cream.


     1/3 cup  boiling water
      2   medium  unpeeled cooking apples -- chopped (2 cups)
   1 1/4 cups  packed brown sugar
      1   cup  all-purpose flour
      1   cup  whole wheat flour
      5   egg whites, or 3/4 cup  fat-free cholesterol-free egg product
     1/3 cup  vegetable oil
   1 1/4 teaspoons  baking soda
      1   teaspoon  ground cinnamon
      1   teaspoon  vanilla
     1/2 teaspoon  ground cloves
     1/4 teaspoon  salt
         Nut Topping (below)

    Nut Topping
     1/3       cup  finely chopped nuts
      2         tablespoons  packed brown sugar

Heat oven to 350F. Spray rectangular pan, 13 × 9 × 2 inches, with cooking spray; dust with flour. Pour boiling water over apples in large bowl. Add remaining ingredients except Nut Topping. Beat with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Sprinkle nut topping over batter. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean.  Yield: 15 servings.

Nut Topping:
Mix ingredients.


3 Tbsp butter
2 cloves garlic, finely chopped
1 large onion, chopped
2 tomatoes, coarsely chopped
1 green bell pepper, chopped
1 1/2 lb tender beef, cut in cubes
Salt and freshly ground black pepper to taste
3 white potatoes, peeled and diced
3 sweet potatoes, peeled and diced
2 cups beef broth, consommé, or red wine
8 peach halves (fresh or canned)
4 ears of corn on the cob, cut into 1 in (2 cm) pieces
1 6-8 lb (3-4 kg) pumpkin, top removed and seeds and membranes removed

Heat the butter in a large, heavy pot over moderate heat.  Add the garlic and onion and cook for 5 minutes, until tender but now browned.

Add the tomatoes, pepper, beef, salt and pepper and let cook for 15 minutes, stirring occasionally.  Add the potatoes and sweet potatoes and broth or wine.  Stir and lower the heat and simmer for 45 minutes, stirring occasionally and adding more liquid if necessary.  Add the peach halves and the corn and simmer for an additional 15 minutes.

Meanwhile, butter the rim of the pumpkin and salt and pepper the inside liberally.  Place in a large oven proof serving dish and bake in a 350F oven for 20 to 30 minutes, until the flesh is tender but still firm and still offers resistance to a fork.  Do not allow the pumpkin to become too soft or it will collapse.  Fill the pumpkin
with the stew and serve immediately, including some of the cooked pumpkin with each portion.  Hint: I recommend you bake and serve the pumpkin in the same dish to avoid breaking the pumpkin by handling it, and in a dish large enough to hold the stew in case the pumpkin bursts.  Serves 6 to 8.

2  8-ounce tomatoes, quartered
2   onions, quartered
5  tablespoons olive oil, divided
12  ounces ziti or penne pasta
1  teaspoon salt, divided
2  tablespoons chopped garlic
3  tablespoons chopped shallots
1/2  cup white wine
2  cups heavy or whipping cream
3/4  cup crumbled Gorgonzola cheese
1/2  cup grated Fontina cheese
1  cup freshly grated Parmesan cheese
1/4  teaspoon freshly ground pepper
   Chopped fresh flat-leaf parsley (optional)

Heat oven to 425 degrees F. Combine tomatoes, onions and 1/4 cup oil in a 13x9x2-inch glass baking dish. Roast, uncovered, about 30 minutes, until tomatoes blister. Transfer tomatoes to a bowl. Continue roasting onions 10 to 15 minutes more, until golden. Transfer onions and accumulated juices to bowl with tomatoes. Do not wash baking dish. Coarsely chop the vegetables. Set aside.

Meanwhile, cook pasta 2 minutes less than package directions. Drain and toss with vegetables and 1/4 teaspoon of the salt. Spoon into baking dish.

Heat remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add garlic and shallots; cook 30 seconds. Stir in wine and cook until liquid reduces by half, 3 minutes. Add cream, stirring until mixture thickens, 5 minutes. Remove from heat. Stir in cheeses until melted; add remaining 3/4 teaspoon salt and the pepper.

Pour sauce over pasta, stirring to coat. Cover with foil and bake until sauce is bubbly, 35 to 40 minutes. Stir pasta until well coated. Sprinkle the top with chopped parsley, if desired. Makes 6 servings.

Servings: 8

60 to 70 vanilla wafers*
1 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 (12 fl. oz. each) cans evaporated Milk
2 large eggs lightly beaten
3 tablespoons butter cut into pieces
1 1/2 teaspoons vanilla extract
5 ripe but firm bananas cut into 1/4-inch slices
1 (8 oz.) container frozen whipped topping thawed

Line bottom and sides of 2 1/2-quart glass bowl with about 40 wafers.

Combine sugar, cornstarch and salt in medium saucepan. Gradually stir in evaporated milk to dissolve cornstarch. Whisk in eggs. Add butter. Cook over medium heat, stirring constantly, until the mixture begins to thicken. Reduce heat to low; bring to a simmer and cook for 1 minute, stirring constantly. Remove from heat. Stir in vanilla extract. Let cool slightly.

Pour half of pudding over wafers. Top with half of bananas. Layer remaining vanilla wafers over bananas. Combine remaining pudding and bananas; spoon over wafers. Refrigerate for at least 4 hours. Combine remaining Top with whipped topping.

* A 12-oz. box of vanilla wafers contains about 88 wafers.

2 lbs. beef stew meat
Cooking oil
4 cups boiling water
1 Tbsp Worcestershire sauce
1 Tbsp sugar
1 tsp. lemon juice
1 tsp. paprika
Dash of cloves
Dash of garlic salt
Potatoes, as desired (cut into 1 1/2" cubes)
Carrots, as desired
Onions, as desired (cut into wedges)
Flour and brown the stew meat in oil in a large pot.  Pour the boiling water over the meat, and add the seasonings.  Cover and stew the mixture for 2 hours on medium low heat, until the meat is falling apart.  Add the vegetables.  Cook, covered, on medium heat until done (fork-tender), approximately 30 to 45 minutes.  You may have to add some additional water when you add the vegetables, depending on how much liquid has evaporated in the stewing stage.

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.


4 boneless chicken breast halves
1 medium onion, chopped
2 tablespoons vegetable oil
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
2 cups chicken broth
1 teaspoon dried basil
1/4 teaspoon pepper
8 ounces uncooked spaghetti, broken into 2-inch pieces
1/4 cup grated Parmesan cheese

In a large skillet, cook chicken and onion in oil until onion is tender; remove and keep warm. Add tomatoes, broth, basil and pepper to the skillet. Bring to a boil; simmer for 15 - 20 minutes. Return chicken to pan; cook until juices run clear and spaghetti is tender. Sprinkle with Parmesan cheese. Yield: Serves 4.

Muhammara — a toasted walnut, roasted red pepper, and cumin sauce — can also be spread on pita toasts.

3 tablespoons walnuts
12 chicken drumsticks (3 lb total)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup extra-virgin olive oil
1/2 cup drained bottled roasted red peppers (from a 7-oz jar)
1/3 cup fine fresh bread crumbs (from 1 slice firm white sandwich bread)
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1 teaspoon pomegranate molasses or 2 teaspoons fresh lemon juice
1/2 teaspoon ground cumin
1/8 teaspoon cayenne

Put oven rack in lower third of oven and preheat oven to 475°F. While oven is preheating, toast nuts on a baking sheet in oven until golden, 3 to 4 minutes.
Pat chicken dry, then put in a large shallow heavy baking pan (1 inch deep) without crowding and rub with salt, pepper, and 2 tablespoons oil. Bake, without turning, until golden brown and cooked through, 30 to 35 minutes.

While chicken bakes, blend together bell peppers, bread crumbs, walnuts, garlic paste, pomegranate molasses, cumin, and cayenne in a food processor until as smooth as possible, about 1 minute. With motor running, gradually add remaining 6 tablespoons oil and blend until combined well. Season sauce with salt and drizzle over baked chicken.


4 Tbsp unsalted butter, divided
4 (4 ounces each) boneless, skinless chicken breast halves
Salt and fresh-ground black pepper, to taste
1/2 cup fine-chopped onions
1/2 cup coarse-chopped mushrooms
2 Tbsp chopped parsley
1 sheet (half a 17-1/4-ounce package) frozen puff pastry sheets
4 ounces cream cheese, at room temperature
1 tsp dried thyme leaves, crushed
1 Tbsp Dijon mustard
1 large egg, beaten
1 tsp water
In a heavy skillet, melt 2 tablespoons butter over medium-high heat. Season chicken breasts with salt and pepper. Add chicken to skillet and sautè about 3 minutes on each side, or until nicely browned and just cooked through. Cool chicken and refrigerate at least 30 minutes or up to 24 hours.
In same skillet, melt remaining butter over medium-high heat. Add onions and mushrooms and sautè about 8 minutes, or until soft and liquid has evaporated. Stir in parsley and let cool.
Meanwhile, thaw pastry at room temperature 30 minutes. Preheat oven to 400 degrees F. On a lightly floured surface, roll pastry into a 14-inch square and cut into 4 (7-inch) squares.
In a small bowl, combine cream cheese, thyme and mustard. Spread mixture over chilled chicken breasts. Divide onion mixture over centers of pastry squares and top with a chicken breast. Combine egg and water. Brush edges of pastry with this egg wash. Fold each corner of pastry square to center on top of chicken; seal edges well. Place seam side down on an ungreased baking sheet and brush with egg wash. Bake in center of oven about 25 minutes or until golden.

  3 1/2     cups  all-purpose flour
     1/2     cup  cocoa
     1/3     cup  granulated sugar
     1/2     teaspoon  salt
      2       packages  quick-acting or regular active dry yeast
      1       cup  very warm milk (120 to 130F)
     1/3     cup  margarine or butter -- softened
      1       egg
      1       cup  packed brown sugar
     1/2     cup  margarine or butter (1 stick)
     1/4     cup  dark corn syrup
     3/4     cup  pecan halves
      2       tablespoons  margarine or butter -- softened
     1/2     cup  miniature chocolate chips
      2       tablespoons  packed brown sugar
      1       teaspoon  ground cinnamon

Mix 2 cups of the flour, cocoa, granulated sugar, salt, and yeast in large bowl. Add warm milk, 1/3 cup margarine, and egg. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in remaining flour (dough will be stiff).

Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 1/2 hours or until double. (Dough is ready if indentation remains when touched.)

Heat 1 cup brown sugar and 1/2 cup margarine to boiling, stirring constantly; remove from heat. Stir in corn syrup. Pour in ungreased rectangular pan, 13 × 9 × 2 inches. Sprinkle with pecan halves.

Punch dough down. Flatten with hands or rolling pin into rectangle, 15 × 10 inches, on lightly floured surface. Spread with 2 tablespoons margarine. Mix chocolate chips, 2 tablespoons brown sugar and the cinnamon. Sprinkle evenly over margarine. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. Stretch and shape until even. Cut roll into fifteen 1-inch slices. Place slightly apart in pan. Let rise in warm place about 30 minutes or until double.

Heat oven to 350F. Bake 30 to 35 minutes or until dark brown. Immediately invert on heatproof tray or serving plate. Let stand 1 minute so caramel will drizzle down; remove pan.  Yield: 15 servings.

1-1/3  cups all-purpose flour
1  tablespoon sugar
1/4  teaspoon salt
5  tablespoons vegetable shortening, cut up
4  tablespoons cold butter (no substitutes), cut up
3  to 4 tablespoons ice water
1  large egg yolk
2   ounces bittersweet or semisweet chocolate, finely chopped
2  ounces premium white chocolate, finely chopped
4  teaspoons sugar, divided

Pulse flour, sugar, and salt in food processor. Add shortening and butter; pulse until mixture resembles coarse crumbs. Add water through feed tube, 1 tablespoon at a time, pulsing until mixture begins to hold together but still is crumbly. Shape pastry into a ball and flatten into a thick disk. Wrap and freeze 15 minutes. 

Meanwhile, arrange oven rack in lower third of oven. Heat oven to 425 degrees F. Line a cookie sheet with parchment paper. Beat yolk and 1 tablespoon water in cup. Set aside. 

Divide pastry into 4 equal pieces. Working with 1 piece at a time (refrigerate remaining 3 pieces) on a lightly floured surface, roll pastry into a 6-inch circle. Sprinkle 1 heaping tablespoon each dark and white chocolate in center of circle, leaving a 1-inch border. Brush border with egg. Fold pastry in half. Seal edges with fingertips, then trim with fluted pastry wheel. Transfer turnover with a spatula to cookie sheet. Brush top with egg mixture; sprinkle with 1 teaspoon sugar. Refrigerate. Repeat. 

Bake turnovers until golden brown, 16 to 20 minutes. Serve immediately, while warm. Makes 4 turnovers. 


1 fowl (whole chicken, cut into parts)
1 doz. leeks
1 lb shin of beef or beef stew meat)
3 quarts water
1 doz. prunes
Salt and pepper

After removing the marrow from the bone (you may omit this step if using stew meat), put the beef on to boil in the water.  Let it boil for 1 hour; then take 2 of the leeks, cut them up rather finely (make sure they are thoroughly rinsed first), and add them, using only the white of the leeks, and rejecting the green tails.  Also add the fowl trussed (skip the trussing if using chicken parts) for boiling.  Let
this boil for 1 hour longer; then cut up the remainder of the dozen leeks into nice pieces, about 1 inch long; cut the leeks right down the middle, and then across in inch pieces.  See that they are thoroughly washed.  Add those and the prunes, and boil for another hour.  The fowl may be taken out when ready, and probably it will take 11/2 hours to boil (ours should be done in 1 hour).  Add the salt and pepper to taste, and serve the soup.  The fowl is sometimes cut up and
served along with the soup in the tureen (recommended), or it may be served separately.  Serves 10 to 12.


8 oz. cottage cheese
8 Tbsp. butter
1 Tbsp. paprika
Salt and pepper to taste
2 tsp. caraway seeds
1 tsp. dry mustard
1 Tbsp. finely chopped onions
3/4 cup sour cream
3 Tbsp. finely chopped chives

Combine cottage cheese and butter in a mixing bowl. Add paprika, salt and pepper, caraway seeds, mustard, onions and sour cream. Beat with an electric mixture until you have a smooth paste. Transfer to a serving bowl and garnish with chives. Serve with crackers or vegetables.


     1/4 cup  all-purpose flour
     1/8 teaspoon  pepper
      1  pound  uncooked turkey breast slices -- about 1/4 inch thick
      1  pound  mushrooms -- cut in half
      8  large  shallots -- cut into fourths
      8  small  red potatoes -- (about 3/4 pound), cut into 6 wedges
     1/3 cup  dry white wine OR 1/3 cup  chicken broth
     1/2      teaspoon  dried rosemary leaves

Mix flour and pepper in shallow dish or resealable plastic bag. Coat turkey with flour mixture. Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook turkey in skillet about 5 minutes, turning once, until brown. Remove turkey from skillet; keep warm.

Add mushrooms and shallots to skillet. Cook about 3 minutes, stirring frequently, until shallots are tender. Stir in remaining ingredients. Heat to boiling, stirring constantly. Boil and stir 2 minutes. Add turkey; reduce heat to low. Cover and simmer about 6 minutes, stirring occasionally, until turkey is no longer pink in center.  Yield: 4 servings.


1 bunch broccoli
1 Tbsp. dark sesame oil
2 Tbsp. rice wine vinegar
3 Tbsp. soy sauce
2 tsp. sugar
1 clove garlic, minced
1 tsp. fresh ginger, grated
1 tsp. red pepper flakes (optional but recommended)

Wash broccoli and cut florets into small pieces. Cut tough skin off outer layer of stalk and cut stalk pieces into bite-sized pieces. Steam broccoli for several minutes until crisp-tender. Meanwhile, combine remaining ingredients in a cruet and shake well. Pour over broccoli and toss. Chill for at least 1 hour before serving.


1 can (10 3/4 oz.) Cream of Chicken Soup
3/4 cup milk
6 boneless chicken breast halves
3 tbsp. all-purpose flour
2 cups herb seasoned stuffing, crushed
2 tbsp. butter OR margarine, melted
1/2 cup shredded Swiss cheese
1/3 cup chopped cooked ham
6 cups hot cooked noodles

Mix 1/3 cup soup and 1/4 cup milk. Lightly coat chicken with flour. Dip into soup mixture. Coat with crushed stuffing. Place chicken on baking sheet. Drizzle with butter. Bake at 400°F. for 20 min. or until done.

Mix remaining soup, remaining milk, cheese and ham in saucepan. Heat until cheese melts. Serve with chicken and noodles. Serves 6.


16 oz cream cheese, softened
3 eggs
1 cup sour cream
1/2 cup Splenda. or Sweet-N-Low.
1 Tbsp. vanilla extract
1 pkg Jell-O Sugar Free Chocolate Pudding

Preheat oven to 350F. Place all ingredients in a bowl; blend for 15 minutes. (Or use food processor, mixer or blender and alter time as appropriate to mix completely.) Pour mixture into 9 inch non-stick pie pan. Bake 1 hour. Turn off oven; allow cake to remain in oven 1 additional hour.

Refrigerate until chilled, then cut and serve. Store, covered with plastic wrap, in refrigerator for up to 4 days.


4 squares Baker's Unsweetened Baking Chocolate
3/4 cup (1-1/2 sticks) butter or margarine
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1/4 cup seedless raspberry jam
6 squares Baker's Semi-Sweet Baking Chocolate, chopped
3/4 cup whipping cream

Preheat oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil. Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir sugar into chocolate mixture until well blended. Add eggs and vanilla; mix well. Stir in flour until well blended. Spread into prepared pan.

Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan.

Spread jam over brownies. Microwave semi-sweet chocolate and cream in microwaveable bowl on HIGH 2 min. or until simmering. Stir until chocolate is completely melted and mixture is well blended. Spread evenly over jam layer. Refrigerate 1 hour or until chocolate layer is set. Lift dessert from pan, using foil handles. Cut into 32 brownies to serve.


1 can (10 3/4 oz.) cream of chicken soup or cream of chicken with herbs soup
1 pkg. (about 9 oz.) frozen mixed vegetables, thawed
1 cup cubed cooked chicken OR turkey
1/2 cup milk
1 egg
1 cup all-purpose baking mix

Preheat oven to 400°F. Mix soup, vegetables and chicken in 9" pie plate.
Mix milk, egg and baking mix. Pour over chicken mixture. Bake 30 min. or until golden. Serves 4.
Serve with a tossed green salad. For dessert serve pineapple tidbits.

Note: You can use leftover roast turkey, leftover rotisserie chicken or a piece of precooked deli chicken for this easy-to-assemble pot pie.


1 (21-oz) can cherry pie filling (or your choice, try apple or blueberry)
1 tsp. almond extract
1 (8-oz) carton light cream cheese
1 (8-oz) carton cherry vanilla yogurt
1 tsp. almond extract
16 slices white bread
6 eggs
1/3 cup milk
1 tsp vanilla extract
1 Tbsp butter
1/2 cup sliced almonds, toasted

Mix 1 tsp almond extract into pie filling. Set aside. In food processor, blend cream cheese, cherry vanilla yogurt, and 1 tsp almond extract until smooth.
Spread about 3 T. cream cheese mixture between 2 slices of bread. Repeat for remaining bread.

Beat together eggs, milk, and vanilla until well blended. Place filled bread slices in egg mixture. Turn to coat opposite side. Melt butter in 10-inch skillet over medium heat or griddle (350 degrees for electric griddle).

Place bread in pan and cook on each side until lightly browned. Remove to plate.
Top each bread slice with cherry topping and sprinkle with almonds. 8 servings.


Pommes Anna

3 large Idaho baking potatoes, peeled
1 small yellow or white onion, diced
1 stick (1/2 cup) butter melted
Salt and pepper

Preheat your oven to 425 degrees. The French would use two classic pieces of equipment to make this dish: a casserole dish and a mandoline slicer. The casserole can be any kind you like. You can use a metal pan in a pinch. A mandoline slicer is a dream machine. You want your potatoes sliced very thinly--one-sixteenth of an inch if possible. VERY. Be careful. Don't cut yourself. If you are doing this by hand just do your best. It's good practice. Slice your first potato and start your assembly. As your potatoes are waiting their turn, it's a good idea to soak them in water so they don't turn brown.

When the first potato is sliced, grease the bottom of your pan. Put a layer of the slices in the bottom and then sprinkle lightly with a bit of the onion and then sprinkle with pepper and salt and a bit of drizzled butter. You are going to continue this layering process with two layers of potatoes, a little butter, a little salt and pepper, onion and on and on until you finish up all of your potatoes. You don't want to run out of butter, so don't drown your potatoes as you go along. Don't overdo it with the salt and pepper either.

When all potatoes and onions are layered, cover your creation with aluminum foil. Start your baking. Bake for 30 minutes covered. Then take off the aluminum foil.

(Note: The potatoes need to bake for an hour total. This menu and recipes are set up to time things so your chicken and veggies are ready to put in the oven with the potatoes, after the potatoes have been baking for 45 minutes. Then continue baking all three dishes for 15-20 more minutes. Your next step now is ) .

At the 30-minute point start preparing your chicken.

Bistro Chicken with Port-Mushroom Sauce


1/2 cup cracker or crouton crumbs (Pick your favorite flavor.)
1/2 cup grated parmesan cheese
3 Tbsp chopped fresh parsley
Salt and pepper to taste
4 boneless chicken breast halves
1/2 cup melted butter
2 tsp olive oil
1/2 lemon

You'll want to make cracker crumbs. If you've had a bad day, just take crackers and put them in a baggie and smash them. I use a full can of soup or broth if I don't have a handy rolling pin. Croutons make good crumbs for this dish too. Take out your aggressions on the crackers. What flavor of crumbs you choose will make a slight difference in the dish, but why limit yourself to soup crackers? If you are doing low-carb, use whole wheat crackers. You choose.

Mix the cracker crumbs, cheese, parsley and salt and pepper on a large plate. Put the first half cup of melted butter on a smaller plate. You are setting up an assembly line.

One at a time, place each chicken breast in a plastic bag. Use the same soup can or a meat mallet to flatten the chicken breast to less than one-half inch in thickness. Just squish down the fattest parts so it will cook faster and spread it out. Try to keep the extra piece (the tenderloin) that sticks off still attached, but don't worry if it falls off. When one breast is squished, take it out of the bag, roll it in the butter and then put it in the crumb mixture and turn it over. You want to coat both sides. Press it down so you get crumbs and cheese mixture all over. Then do the next breast, and then do it again until you get all 4 ready to go.

Now heat the olive oil in your large sautè pan. Put in all 4 breasts. Cook on Medium High just 3 to 5 minutes until you get the first side nicely browned. Turn over. Brown the second side. When all 4 breasts are browned on both sides, you're ready for the oven. If your sautèpan is okay to put in the oven, you can just pop them in. If the handle is not oven proof you'd better put them in another pan. A 9 by 13 oven-proof pan will do just fine. Squeeze the lemon over the chicken and pop the pan in the oven. You'll finish baking the chicken with the potatoes. The chicken will only take 15 to 20 minutes at 425 degrees to cook because you've already partially cooked it in the sautè pan and because you flattened it to make it cook faster.

Now start your veggie (broccoli or green beans) and the sauce.

Broccoli or Green beans

1 head fresh broccoli OR...
40 fresh green beans
Olive oil
Salt and pepper

Clean the broccoli and cut it into florets or cut the ends off the beans. Plan on about 6 to 8 florets per person for broccoli or 10 beans per person.

Drizzle with olive oil and put them in an oven-proof pan. You can season with salt and pepper if you like and put them in the same oven as your chicken and pommes Anna for 15 minutes at 425 degrees. They will roast the last 15 minutes with the chicken and the potatoes so your chicken, potatoes and veggies are all done at the same time.

Port Wine Mushroom Sauce

2 shallots, diced
1 tsp butter
1 tsp olive oil
6 oz sliced button mushrooms
1 tsp flour
1/2 cup port wine
1 cup half and half
1/4 tsp ground nutmeg
Salt and pepper to taste

Heat your butter and olive oil in a medium sautè pan. Add shallots. Cook over medium heat until the shallots just begin to cook. Add mushrooms. Cook for 5 to 7 minutes until the mushrooms begin to brown. Add flour and port. Cook quickly to boil off half of the port, and then add the half and half. This sauce will thicken up fast, so turn down the heat and add the nutmeg. The only trick to this is to try to time the sauce thickening to when your chicken is about done. But don't worry. If the sauce seems too thick before your chicken is done, just turn it off. When the chicken is coming out of the oven, let it sit on the counter and add a little more half and half to your sauce, then turn the sauce back on Medium Low and reheat the sauce until it's at a consistency you like. Then serve. The potatoes and chicken are so hot at 425 degrees when they come out of the oven, they can use a few minutes to cool anyway. The beans or broccoli can wait in the oven with the door cracked open and the oven off.

After the 15 minutes of baking time, check one piece of the chicken by cutting into it at the fattest point. If you don't see any pink, you are ready to eat and you can put on the sauce. The potatoes should have a nice brown crust around the edges and be hot and buttery. The veggies should be done but slightly crisp and might have a roasted, darkened edge on some of the veggies, but this comes with roasting. They'll taste fine. This set of dinner recipes is from ArcaMax.


1 lb. ground beef
1 can (10 1/2 oz.) Campbell's® French Onion Soup
4 slices cheese
4 round hard rolls, split

Shape beef into 4 patties, 1/2" thick. Cook patties in skillet until browned. Pour off fat. Add soup. Heat to a boil. Cover and cook over low heat 5 min. or until done. Top with cheese. Serve on rolls with soup mixture for dipping. Makes 4 burgers.

Note: Choose a good melting cheese for these burgers--Mozzarella, Monterey Jack, American or a smoked Swiss.


6 cups firm ripe strawberries
1-9 inch pastry pie crust, baked and cooled
1/2 cup plus 1 Tbsp sugar, divided use
3 Tbsp cornstarch
2 Tbsp cold water
1 Tbsp fresh lemon juice
1 cup heavy cream

Pick over the berries carefully, removing the stems and hulls.  Wash in a sieve or colander under cold running water and place on paper towels to drain.  Pat the berries completely dry.  Arrange half of them (the most perfect ones) in the pie shell and set aside.  Coarsely chop the remaining berries and combine them with 1/2 cup sugar in a stainless steel saucepan.  Bring the berries to a simmer over moderate heat, stirring occasionally.  In a small bowl mix the cornstarch, water, and lemon juice together to form a smooth paste. Pour the paste into the strawberry mixture, stirring constantly, and continue to cook for 2 to 3 minutes, until the mixture thickens. Puree the strawberry mixture through a fine mesh sieve, pressing down hard with a wooden spoon or spatula to extract as much of the berries as possible before discarding the seeds.  Taste the puree and add more lemon juice or sugar, as desired.  Pour the puree over the berries and spread it evenly with a rubber spatula.  Cover the pie loosely with aluminum foil or wax paper and refrigerate for at least two hours.

Just before serving whip the cream and 1 Tbsp sugar until it is stiff.  Spread on top of the pie, making decorative swirls with the spatula, and serve immediately.  Alternately, you may serve the whipped cream on the side and allow diners to help themselves. Serves 6 to 8.

(For a main dish or dessert, depending on filling.)

Vegetable Oil for frying
1 cup milk or water
4 cups Bisquick or Homemade Equivalent

Preheat 1 inch of oil to 350 degrees F in an electric frying pan. Combine ALL PURPOSE MIX and milk or water in a medium bowl. Stir to blend. Knead on
a lightly floured surface until dough is smooth. Roll dough as for pie crust. Cut into circles with a large drinking glass (about 4 inches in diameter). Place 1 to 2 Tablespoons of filling in center of each circle. Fold dough over and press the edges firmly together with floured fingers. (press the edges with a fork to double seal them.) Fry in hot oil about 2 minutes on each side, until golden brown. Makes 20 - 24 turnover pies.

Fruit Fillings

  *Applesauce: Fill with thick, flavored applesauce.
*Fresh Fruit: Fill with fresh, cut-up, sweetened fruit such as berries, peaches, apricots
*Canned Pie Fillings: Fill with any fruit pie filling such as cherry, blueberry and lemon.
*Dried Fruit: Fill with cooked dried apricots, peaches or apples with 3 tablespoons sugar and 2 teaspoons cornstarch, cooked together until thickened, then cooled.
*Pineapple: Fill with mixture of 2/3 cup drained crushed pineapple, 4 teaspoons
sugar and 2 teaspoons cornstarch, cooked together until thickened, then cooled.
*Mincemeat: Fill with mixture of equal parts mincemeat and thick applesauce.

(After dessert pies are cooled, drizzle them with a simple glaze (frosting) for a
special treat, or serve them with ice cream while they are hot!)

Main Dish Fillings
*Chili: Fill with thick homemade or canned chili
*Chicken or Tuna: Fill with mixture of 1 cup minced, cooked chicken or tuna, 1
Tablespoon chopped pimento or parsley and 1/4 cup chicken gravy or cream of
chicken soup.
(You can fill them with a mixture of browned lean ground beef, chopped onions,
sliced black olives and seasonings to taste. Then serve them with spaghetti sauce for dipping and shredded cheddar, Co-Jack or Monterey Jack cheese.


2 pounds ground pork
1 cup sliced water chestnuts, finely chopped
3 Tbsp. fresh ginger, grated
2 Tbsp. minced scallions
2 Tbsp. soy sauce
1 Tbsp. rice wine, sake or rice wine vinegar
1 Tbsp. sesame seed oil
2 Tbsp. cornstarch
70 wanton skins
Cooking oil for deep fat frying

Put pork in bowl and chop with a knife to allow for even mixture with other ingredients. Squeeze chopped water chestnuts in a paper towel to remove moisture and then add to pork. Add remaining ingredients except for wanton skins and cooking oil and stir well until completely mixed. Place about 1 tsp. of the mix in the center of a wanton skin and fold the skin over to make a triangle. Pinch edges of wanton skin together while moistening with just a little water on your fingers. The water helps hold the wanton skin together.

Heat oil to 350 degrees in a wok or a deep fat fryer. Cook wantons only about 3 or 4 at a time to make sure you do not lower the cooking temperature of the oil too much. Maintaining the heat of the cooking oil will keep the wantons from absorbing too much oil. Remove wantons with a slotted spoon or frying strainer when they are golden brown. Drain on paper towels. You can keep the cooked wantons warm in the oven while you cook the remaining wantons. Serve with sweet and sour sauce, duck sauce, plum sauce and/or hot Chinese mustard. You can substitute ground shrimp or turkey for the pork or even use a combination of all three.


1 (8 oz.) can tomato sauce
1/2 cup ketchup
1/2 cup peach jam or preserves
1/3 cup lemon juice
1/3 cup honey
1/3 cup packed brown sugar
2 tbsp.. Worcestershire sauce
1 Tbsp.. yellow mustard
2 tsp. onion powder
1-2 tsp. liquid smoke
1 1/4 tsp. chili powder
1/2 tsp. garlic powder
1/4 tsp. freshly ground pepper, or to taste
1/4 tsp. celery salt

Place all ingredients in medium saucepan, whisk until thoroughly combined.  Bring to a boil over medium-high heat; reduce heat to medium-low.  Simmer 20 to 25 minutes or until slightly thickened; stirring frequently.  Cover and refrigerate until ready to use. Makes 2 1/2 cups

5  cups large seedless red and/or green grapes, halved
1/3  cup packed brown sugar
1/4  cup all-purpose flour
1  tablespoon port wine or grape juice
1  15-ounce packaged folded refrigerated unbaked piecrust (2 crusts)
1   egg white
1  tablespoon water
   Coarse sugar

Preheat oven to 400 degree F. For filling, in a large bowl stir together grapes, brown sugar, 1/4 cup flour, and port wine or grape juice. Set aside. 

Let refrigerated piecrusts stand at room temperature, according to package directions. On a lightly floured surface roll each crust to a 13-inch circle. For the 4-inch pie pans, cut two 6- to 6-1/2-inch circles from each crust. Line four 4-inch pie pans with the pastry circles. For the 9-inch pie, roll out 1 of the pie crusts to a 13-inch circle (set aside remaining pie crust for another use). Trim pastry to 3/4 inch beyond the edge of the pie pans (do not fold under). Casually crimp edges letting the pastry fall over edge of pie pans in a free-form style. Transfer filling to pastry-lined pie pans. 

For the 4-inch pies bake about 25 minutes or until pastry is golden brown and filling is bubbly. For the 9-inch pie, cover edge of pie with foil, bake for 25 minutes. Remove foil and bake 25 to 30 minutes more or until filling is bubbly. Cool on a wire rack. 

Meanwhile, use a 1- to 2-inch leaf cookie cutter to cut four leaves from the remaining pastry. Combine egg white and water. Brush leaf cutouts with egg white mixture. Sprinkle with coarse sugar. Place cutouts on a cookie sheet. Bake 7 to 8 minutes or until golden brown. Place a leaf cutout on each pie. Serves 8

8  ounces dried rotini pasta
12  ounces boneless beef sirloin steak or top round steak
1  tablespoon cooking oil
1  26-ounce jar ripe olive and mushroom pasta sauce, ripe olive and green olive
pasta sauce, or marinara pasta sauce
1/4  teaspoon salt
1/4  teaspoon ground cinnamon
1/2  of a 10-ounce package frozen chopped spinach, thawed and well
1/3  cup crumbled feta cheese

Cook pasta according to package directions; drain. Meanwhile, trim fat from meat. Thinly slice beef across the grain into bite-size strips.
In a large skillet cook and stir beef in hot oil for 2 to 3 minutes or until desired doneness. Add pasta sauce, salt, and cinnamon. Cook and stir until sauce is bubbly. Add cooked pasta and spinach. Cook and stir until heated through. Sprinkle individual servings with feta cheese. Makes 4 servings. 


4 boneless skinless chicken breast halves (1 pound)
1/4 cup honey
2 tablespoons lemon juice
2 tablespoons soy sauce
1 teaspoon Dijon mustard.

Combine ingredients and pour over chicken. Bake at 350 degrees for 35-40 minutes, turning and basting with juices every 15 minutes.  Yield   : 4 servings


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.


Bring to boil 1/2 cup water.  Add 1 1/2 cups sugar and 3/4 cup of corn syrup. Heat and stir until sugar has melted.  Remove from heat.   Add 1 teaspoon
Mapleine extract and 1 teaspoon of vanilla. Note: If using a good vanilla use 1/2 teaspoon.

Makes 8 slices of fried lemon

They sound decadent and they are, but one bite and you'll know that these are incredibly versatile tidbits that will go with anything from fish and chips to the roasted shrimp chef Allen Susser pairs these with in "Magic in the Kitchen: The American Chef." You can use Meyers or regular lemons -- both taste great.

1/4 cup vegetable oil
8 thin lemon slices
About 1/4 cup all-purpose flour for dredging

Heat oil in a medium frying pan over medium-high heat until it shimmers.

Dredge lemon slices in the flour and fry, turning once, until golden brown on both sides, 1 to 11/2 minutes on each side. Drain on paper towels.


2 cups all-purpose flour
Freshly ground black pepper
1 tablespoon paprika, plus more for garnish (divided)
1 teaspoon kosher salt
1/4 cup olive oil
8 large bone-in chicken thighs, skin removed
8 cloves garlic
4 cups chicken broth or stock
1/4 cup fresh Meyer lemon juice
1/2 cup dry white wine or water
1 teaspoon dried oregano
1 Meyer lemon, cut into 8 thin slices
Chopped parsley for garnish

Preheat oven to 350 degrees.

In a paper bag or large locking plastic bag, combine flour, pepper, paprika and salt. Shake bag to mix contents thoroughly. Set aside 4 tablespoons of mix.

Heat oil in large, nonstick frying pan. Dredge each thigh well in flour, shaking off excess. Brown thighs well in hot oil on each side until golden, then remove to a shallow casserole large enough to hold all 8 pieces of chicken.

Add garlic cloves to the oil and sautè briefly. Add the reserved 4 tablespoons of flour mix and stir well into oil to make roux. Gradually add chicken stock, stirring continually until sauce begins to thicken. Add lemon juice and wine or water and simmer 5 minutes. Add oregano. Simmer another 3 to 4 minutes.

Carefully pour sauce over chicken, scattering garlic cloves evenly throughout dish. Top each piece of chicken with a lemon slice. Cover securely with aluminum foil. Using a toothpick, punch 3 evenly spaced holes in foil. Bake, covered, for 40 minutes. Remove from oven and garnish with parsley and paprika.

Makes about 8 half-pint jars

If you use regular lemons for this marmalade, substitute tangerines for half. The preserved marmalade will keep, stored in a cool, dark place, for up to a year. If using within a week or so, you can skip the water-bath process and store the marmalade in the refrigerator.

8 Meyer lemons (or four regular lemons and four tangerines)
6 cups water
5 cups granulated sugar

With a stiff brush, scrub lemons under cold running water. Using a very sharp knife, slice lemons into paper-thin slices. Remove seeds and cut slices into quarters. Place lemon pieces in a large, nonreactive stockpot and cover with the 6 cups water. Cover with plastic wrap and let sit at room temperature overnight.

Bring lemon mixture to a boil. Lower heat and simmer, uncovered, for 1 hour, or until mixture is reduced to about 6 cups. Stir in sugar and boil over moderate heat, stirring occasionally and skimming off any foam, until a teaspoon of the mixture dropped on a cold plate gels, about 30 to 40 minutes.

Meanwhile, wash 8 half-pint jars and fill with hot water until needed. Prepare lids as manufacturer directs.

Drain jars. Ladle hot jam into 1 hot jar at a time, leaving 1/4 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes

Makes about 6 dozen 1-inch squares

As you peruse this recipe, this thought may occur: "Oh my! This must be terribly rich and full of calories." Well, you're exactly right -- but indulge yourself anyway with one of these divinely decadent confections. This is one of those ephemeral foods that after the first bite makes your eyes roll back in your head, make your body warm and tingle. Soon you'll be emitting oohs and aahs of sheer delight.

1 cup unsalted butter (2 sticks)
7 ounces unsweetened chocolate, chopped
2 cups granulated sugar
4 eggs
1 cup all-purpose flour, unsifted
1 teaspoon vanilla
1 cup walnuts, chopped

Truffle topping:
4 Moonstruck Dark Chocolate Bars (2 ounces each)
3/4 cup whipping cream
1 tablespoon light corn syrup
1 tablespoon unsalted butter, softened
Shaved dark chocolate and unsweetened cocoa (optional)

To make brownie base: Preheat oven to 350 degrees. Lightly spray a 9-by-13-inch cake pan with nonstick cooking spray. Set aside.

Place the butter in a heavy saucepan and melt over low heat. Remove from heat. Add the unsweetened chocolate to the melted butter, stirring constantly with a wooden or nylon spoon until the chocolate is completely melted. Add the sugar and stir to completely combine. Add the eggs, one at a time, stirring vigorously after each addition to thoroughly combine the egg into the batter. Add the flour and stir to combine. Add the vanilla and walnuts. Pour batter into prepared pan.

Bake for 20 to 25 minutes only. The brownie may still look soft and shiny. Care must be taken not to overbake the base or it will end up being dry and crumbly. Remove from the oven and place on a cooling rack. Cool completely before adding topping. To make topping: Chop the chocolate and place in a stainless steel or heat-proof glass bowl.

Place 1 inch of water in a small heavy saucepan. Place the saucepan on the stove and bring the water to a simmer. Remove the saucepan from the stove.

Place the bowl containing the chopped chocolate on top of the pan of simmering water. Stir the chocolate until it is completely melted. Remove the bowl from the top of the pan and dump the water out.

Place the cream and corn syrup into the saucepan and bring to a boil. Pour the hot liquid over the melted chocolate and whisk to completely combine.

Set the chocolate mixture aside and allow the ganache to cool for 5 minutes. Whisk the softened butter into the chocolate mixture. Allow the ganache to cool to room temperature. The mixture will have a thick, custardlike consistency.

Whisk the ganache until it begins to lighten in color slightly. Spread the ganache evenly over the brownie base. If desired, cover the top of the bars with shaved dark chocolate. Allow the bars to sit at room temperature until the ganache firms up. Dust lightly with cocoa, if desired.

Cut into 1-inch squares. Store the bars in an airtight container to prevent them from drying out. These are better eaten at room temperature. -- From Moonstruck Chocolate Co.

Makes about 20 truffles

8 ounces semisweet or bittersweet chocolate (see note)
1/2 cup whipping cream
2 tablespoons liqueur or espresso (optional)
1 tablespoon unsalted butter, softened

Line a 9-inch-square baking pan with plastic wrap. Chop the chocolate and place in the top of a double boiler. Place about 1 inch of water in the bottom of a double boiler. Bring the water to a gentle simmer and then turn off the heat. Place the top of the double boiler containing the chopped chocolate over the steaming water. Stir the chocolate until it has fully melted. Remove the top of the double boiler to the countertop. Bring the cream to a boil in a heavy saucepan. Stir the cream into the melted chocolate and mix until thoroughly combined. Allow to cool for about 5 minutes or until the ganache has cooled to 160 degrees. Stir in the liqueur or espresso, if using. Stir in the softened butter. Pour the ganache into the prepared pan. Cover with another piece of plastic wrap. Allow to set up overnight at room temperature. Remove the ganache from the pan. Remove the rest of the plastic wrap. Cut or roll into desired shapes. Dip into tempered chocolate (see accompanying recipe) and place onto a pan lined with parchment paper. Note: If you wish to use milk chocolate or white chocolate instead of the semisweet or bittersweet, use 12 ounces. -- From Moonstruck Chocolate Co.


4 beef tenderloin steaks, 1" thick
2 tsp. crushed seasoned pepper blend OR freshly ground black pepper
Vegetable cooking spray
3 tbsp. chopped shallots
1 cup beef broth
1/2 cup Burgundy OR other dry red wine
2 tbsp. Dijon-style mustard
1 tbsp. butter

Chopped fresh parsley

Season steaks with pepper. Spray nonstick skillet with cooking spray and heat over medium heat 1 min. Add steaks and cook until desired doneness, turning once. Remove and keep warm.

Add shallots and cook and stir until tender. Stir in broth, wine and mustard. Heat to a boil. Cook over medium heat 10 min. or until sauce is reduced to about 1 cup. Stir in butter. Serve sauce with steaks. Garnish with parsley. Serves 4.


      1        pound  lean ground beef
     1/3      cup  dry bread crumbs
       1       large  egg
  1 1/2      teaspoons  chopped fresh oregano leaves
     1/2      teaspoon  dried oregano leaves
     1/4      teaspoon  salt
     1/2      cup  sliced mushrooms
       1       small  green bell pepper
     1/3      cup  chopped pepperoni (2 ounces)
     1/4      cup  sliced ripe olives
       1       cup  spaghetti sauce
       1       cup  shredded Mozzarella cheese (4 ounces)

Heat oven to 400F. Mix beef, bread crumbs, egg, oregano and salt; press evenly against bottom and side of ungreased pie plate, 9 × 1 1/4 inches. Sprinkle mushrooms, bell pepper, pepperoni and olives into meat-lined plate. Pour spaghetti sauce over toppings.

Bake uncovered 25 minutes or until beef is no longer pink in center and juice is clear; carefully drain. Sprinkle with cheese. Bake about 5 minutes longer or until cheese is light brown. Let pie stand 5 minutes before cutting.  Yield: 6 servings.

Makes 4 - 6 servings

3 medium onions, peeled and quartered
8 stalks of celery, washed and cut in thirds
8 medium carrots, peeled and cut in thirds
1 1/2 tsp. dried rosemary
1 1/2 tsp. dried thyme
1 1/2 tsp. dried parsley
1 1/2 tsp. dried sage
1 1/2 tsp. dried oregano
2 tsp. black pepper from the shaker
1 tsp. salt
2 Tbsp. oil
3 pound whole chicken, washed inside and out
1 pound small red potatoes
15 ounce can chicken broth
2 Tbsp. flour
3/4 cup water

In a Dutch oven that you can use in your oven, brown together the onions, celery, carrots, rosemary, thyme, parsley, sage, oregano, pepper, salt, and oil. This will take 5 to 8 minutes over medium heat.

With a slotted spoon, remove all the ingredients and place in a bowl, except the drippings. Leave them in the Dutch oven. Set the bowl aside.

Add the chicken to the Dutch oven. Brown it on all sides, then place it ON ITS BACK in the Dutch oven. This will take about another 5 - 8 minutes.

Return all the vegetables and herbs to the Dutch oven. Add the potatoes which you have washed, but not peeled, and the chicken broth. Cover the Dutch oven.

Bake at 400 degrees for an hour and a half. When the chicken is tender, remove it to a platter and cut into serving pieces. Surround the chicken with the vegetables and herbs.

Add the flour to the 3/4 cup water and blend. Stir into the drippings left in the Dutch oven, stirring constantly over medium heat until drippings have thickened enough for gravy.


1 lb potatoes, peeled and diced
6 cups chicken stock or water
2 eggs
3 Tbsp lemon juice
1 cup extra-virgin olive oil
1 Tbsp dry sherry (optional)

Combine the potatoes and stock in a pot and bring to a boil over high heat.  Reduce the heat and simmer covered until the potatoes are tender, about 10 minutes.  Meanwhile, put the eggs and lemon juice in an electric blender and, with the motor running, slowly add the oil in a thin stream to make a thick emulsion.  Beat about 1 cup of the hot stock, a little at a time, into the egg mixture.  Remove the soup from the heat and stir in the egg mixture - do not boil.  Stir in the sherry if desired.  Serves 4 to 6.

Makes 4 servings

2 tablespoons fresh lime juice
1 tablespoon (nam pla) fish sauce
1 teaspoon grated fresh ginger
1 pound sea scallops
2 tablespoons vegetable oil
1/4 cup sweet chili sauce
2 tablespoons chicken broth
1/4 cup chopped fresh cilantro

Combine lime juice, fish sauce and ginger in a bowl and mix well. Add the scallops and stir to coat evenly. Let stand for 10 minutes. Drain the scallops and pat dry with paper towels.

Heat a wide, nonstick frying pan or wok over medium-high heat until hot. Add the oil, swirling to coat the bottom. When the oil is hot, add the scallops and fry, turning once, until golden brown, about 2 minutes on each side.

Meanwhile, in a small saucepan combine the sweet chili sauce and broth. Bring to a simmer over medium-high heat and simmer until the sauce thickens slightly, about 2 minutes. Transfer the scallops to a serving plate. Drizzle with the chili sauce, garnish with cilantro and serve.


1 1/2 lb. boneless beef sirloin OR beef top round steak, 1 1/2" thick
1 cup Picante Sauce OR Chunky Salsa

Grill or broil steak to desired doneness (25 min. for medium), turning once and brushing often with picante sauce. Thinly slice steak and serve with additional picante sauce. Serves 6.


2 quarts chicken or vegetable stock
1 1/2 quarts Italian or Mexican seasoned tomatoes, diced
6 oz. butternut squash cubed
12 oz. onion, sliced
12 oz. celery, sliced
12 oz. white cabbage, shredded
2 Tbsp prepared horseradish
1 /2 oz. balsamic vinegar
1/2 cup white wine
3 Tbsp chili powder
1 Tbsp chipotle chili powder
2 Tbsp dried oregano
1 Tbsp salt
1/2 Tbsp ground black pepper
1 lb. canned white beans, drained
1 lb. canned garbanzo beans, drained
1 lb. frozen Italian flat beans
1/2 pint sour cream, to garnish

Combine stock and tomatoes in a large non-reactive stockpot and bring to a boil over medium-high heat. Add onions, celery, butternut squash and cabbage; lower heat and simmer for 15 minutes.

Combine horseradish and balsamic vinegar and stir into the pot. Add white wine, two chili powders, oregano, salt and pepper and continue to simmer for 15 minutes.

Puree white beans until smooth; stir into the soup. Add garbanzo beans and flat beans and cook until hot. Garnish with a dollop of sour cream.

1  tablespoon olive oil
1  cup chopped onions
1  teaspoon minced garlic
2  pounds extra-lean (95 percent) ground beef
1  can (14 or 16 oz.) whole tomatoes in juice
1/4  cup freshly grated Parmesan cheese
2  teaspoons dried mint
1  teaspoon cinnamon
1  teaspoon oregano
1/2  teaspoon allspice
1/2  teaspoon salt
1/4  teaspoon freshly ground pepper
3  pounds all-purpose potatoes, peeled and cut into 2-inch pieces
1/2  teaspoon salt
2  tablespoons butter or margarine
1/4  teaspoon freshly ground pepper
1  cup (5 oz.) crumbled feta cheese
1/4  cup freshly grated Parmesan cheese

Heat oil in a large skillet over high heat. Add onions and garlic; cook 1 minute. Add beef, stirring to break up meat, and cook 5 to 7 minutes, until no longer pink. Drain tomatoes, reserving 1/3 cup liquid; add tomatoes and reserved liquid to skillet with Parmesan, mint, cinnamon, oregano, allspice, salt, and pepper. Cook 3 minutes, breaking up tomatoes with the back of a spoon. Transfer mixture to a shallow 2-quart casserole. 

Make Potato-Feta Topping: Meanwhile, heat oven to 400 degree F. Combine potatoes, salt, and enough water to cover in a large saucepan. Bring to a boil, reduce heat and simmer until tender, 15 to 20 minutes. Drain potatoes, reserving 1/2 cup cooking liquid. Return potatoes to pan and mash with potato masher and butter. Stir in reserved cooking liquid, the pepper, and cheeses. Spoon potato mixture over beef filling, mounding with back of spoon. Bake 35 to 40 minutes, until top is lightly browned. Makes 8 servings. 


1/4 cup vegetable oil
1 and 1/2 pounds London broil
1/2 pound snow peas
1 8-oz. can sliced water chestnuts

1/4 cup soy sauce
1/4 cup rice wine
1/2 cup water
1 Tbsp. cornstarch
1 Tbsp. sugar
1 Tbsp. sesame oil
1 tsp. Worcestershire sauce
1 Tbsp. orange rind, grated
1 clove garlic, minced
1 Tbsp. fresh ginger, grated
1/4 cup fresh orange juice
1 tsp. red pepper flakes

Combine sauce ingredients and mix well. Set aside. Cut London broil into 1 inch pieces and trim away fat. Heat oil in a large skillet or wok and brown beef. Remove beef and set aside. Stir-fry snow peas for several minutes until crisp-tender. Add water chestnuts and then sauce ingredients and beef and stir-fry until sauce thickens. Serve hot with hot rice.

Serves: 2 person(s)

1 cup orange juice
1 medium banana
1 cup strawberries, hulled
1/4 cup Equal Spoonful or 6 packets Equal Sweetener
1 cup nonfat plain yogurt

Peel and cut banana into large chunks. Place in freezer bag, seal and freeze at 5-6 hours or overnight.

Place all ingredients in blender or food processor. Blend until smooth. Serve immediately.

6  large eggs, separated, at room temperature
1/4  cup plus 3 tablespoons granulated sugar, divided
3/4  cup maple syrup
1/3  cup all-purpose flour
1  teaspoon baking powder
1-1/2  cups ground walnuts
   Confectioners' sugar
1  pint (16 oz.) strawberries, stemmed and thinly sliced
1  tablespoon strawberry jam
2  cups heavy or whipping cream
1  teaspoon vanilla extract

Heat oven to 375 degree F. Grease a 10x15-inch jelly-roll pan. Line pan with waxed paper and grease the waxed paper. Set aside. 

In a large mixing bowl, combine egg whites and 1/4 cup granulated sugar. Beat with an electric mixer on high speed until stiff peaks form. In another large mixing bowl, combine egg yolks and maple syrup. Beat on high speed until egg yolks are thick and the consistency of a soft pudding, about 3 minutes. Fold walnuts into the egg yolk mixture. In a small bowl, stir together flour and baking powder with a wire whisk. Fold flour mixture into egg yolk mixture. Finally, gently fold in egg whites. Spread batter evenly in prepared pan. Bake until top is golden brown and center springs back slightly when touched, about 15 to 20 minutes. Cool in pan 10 minutes. 

Place a clean kitchen towel on a work surface and sprinkle it well with confectioners' sugar. Invert pan over towel to remove cake. Carefully peel off and discard waxed paper. Let cake cool completely, then cut cake crosswise into 4 equal rectangles, about 3-1/2 x 10-inches each. 

In a small bowl, combine strawberries and jam. In a large mixing bowl on medium speed, beat heavy cream, remaining granulated sugar and vanilla extract until soft peaks form. To assemble torte, place one cake layer on a serving platter. Spread 1/2 cup whipped cream evenly over top and arrange 1/4 of the sliced strawberries over whipped cream. Repeat process with 2 more cake layers. Top with final layer, then frost top of cake with remaining whipped cream. Garnish with remaining strawberries. Makes 10 servings. 

1 Tbsp olive oil
1 1/2 lb ground beef
1/4 cup brown sugar
2-2 1/2 tsp steak seasoning blend
1 med onion, chopped
1 small red bell pepper, chopped
1 Tbsp red wine vinegar
1 Tbsp Worcestershire sauce
2 cups tomato sauce
2 Tbsp tomato paste
4 crusty rolls, split, toasted, and lightly buttered
Heat in a large skillet over med-high heat.  Add oil and beef to the pan, spreading it around the pan to break it up.  Combine brown sugar and steak seasoning, then add the mixture to the skillet and combine.  When the meat has browned, add onion and red bell pepper.  reduce heat to med and cook 5 minutes.  Add vinegar, stirring briefly to reduce, then add Worcestershire, tomato sauce and paste, stirring to combine.  Reduce heat and cook Sloppy Joe mixture 5 minutes longer.  Using a large spoon or ice cream scoop. pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops.  Serve with your favorite side dish. Makes 4 Sloppy Sandwiches


1 cup all-purpose flour
2 eggs
1 cup milk
1/2 teaspoon salt
Freshly ground black pepper
1 pound small, fresh pork sausages

To make the batter in a blender, combine the flour, eggs, milk, salt and a few grindings of pepper in the blender jar, and blend at high speed for 2 or 3 seconds.  Turn off the machine, scrape down the sides of the jar, and blend again for 40 seconds.  To make the batter by hand, beat the eggs and salt with a whisk or a rotary or electric beater until frothy.  Slowly add the flour, beating constantly.  Then pour in the milk in a thin stream and beat until the mixture is smooth and creamy.  Refrigerate the batter for at least 1 hour.  Place the sausages side by side in a heavy 10 to 12 inch skillet, and prick them once or twice with the tines of a fork.  Sprinkle them with 2 tablespoons of water, cover the pan tightly, and cook over low heat for 3 minutes.  Then remove the cover, increase the heat to moderate, and continue to cook, turning the sausages frequently with tongs or a spatula, until the water has completely evaporated and
the sausages have begun to brown in their own fat.  Arrange the sausages in a single layer in a baking tin or dish about 6 by 10 inches and 2 inches deep, and moisten them with 2 tablespoons of their drippings.  Keep them at least an inch
apart.  Then pour the batter over them and bake in the middle of a preheated 400F oven for 30 minutes, or until the pudding has risen over the top of the pan and is crisp and brown.  Serve at once.  Serves 4.


4 ounces butter, softened
1/4 cup sugar
1 cup self-rising flour
4 ounces butter
2 tablespoons sugar
1 can sweetened condensed milk, (14-ounce)
1/4 cup pecans
1/2 teaspoon vanilla
4 ounces German sweet chocolate, melted in 1 Tb water

Cream 4 ounces butter with 1/4 cup sugar. Blend in flour. Spread into a buttered 8-inch square pan; bake in a preheated 350 degree oven for about 20 minutes, until firm and lightly browned around the edges. Combine 4 ounces butter, 2 tablespoons sugar, condensed milk, and pecans in a small saucepan; cook, stirring, until mixture leaves the sides of the pan. Stir in vanilla. Pour over shortbread; cool. Spread melted chocolate over the top; cool. Cut in squares.


A piece of homemade pound cake about 5 inches long, 4 inches wide and 3
inches high, or substitute a 12-ounce purchased pound cake
4 Tbsp raspberry jam
1 cup blanched almonds, separated into halves
1 cup medium-dry sherry
1/4 cup brandy
2 cups heavy cream
2 Tbsp superfine sugar
Custard sauce (see below), chilled until firm
2 cups fresh raspberries, or 2 ten-ounce packages frozen raspberries, thawed
and drained

Cut the pound cake into 1 inch slices and coat them with the raspberry jam.  Place 2 or 3 of the cake slices, jam side up, in the bottom of a glass serving bowl about 6 to 8 inches across and 3 inches deep.  Cut the remaining slices of cake into 1 inch cubes, scatter them over the slices, and sprinkle 1/2 cup of the almonds on top.  Then pour in the sherry and brandy and let the mixture steep at room temperature for at least 30 minutes.

In a large chilled bowl, whip the cream with a whisk or a rotary or electric beater until it thickens slightly.  Add the sugar and continue to beat until the cream is stiff enough to form unwavering peaks on the beater when it is lifted out of the bowl.  To assemble the trifle, set 10 of the best berries aside and scatter the rest over
the cake.  With a spatula spread the custard across the top.  Then gently smooth half of the whipped cream over the surface of the custard.  Using a pastry bag fitted with a large rose tip, pipe the remaining whipped cream decoratively around the edge.  Garnish the cream with the 10 reserved berries and the remaining 1/2 cup of almonds.  The trifle will be at its best served at once, but it may be
refrigerated for an hour or two.  Serves 6 to 8.

Custard Sauce

3 cups milk
4 tsp cornstarch
2 Tbsp sugar
2 egg yolks
1 tsp vanilla extract

In a heavy 2 quart saucepan, combine 1/2 cup of the milk and the cornstarch, and stir with a whisk until the cornstarch is dissolved.  Add the remaining milk and the sugar, and cook over moderate heat, stirring, until the sauce thickens and comes to a boil. In a small bowl break up the egg yolks with a fork and stir in 4 to 6 tablespoons of the sauce.  Then whisk the mixture back into the remaining sauce.  Bring to a boil again and boil for 1 minute, stirring constantly.

1  cup all-purpose flour
3/4  cup granulated sugar
4  teaspoons unsweetened cocoa powder
2  teaspoons baking powder
1/4  teaspoon salt
1/2  cup milk
1  teaspoon vanilla
1/2  cup chopped nuts (optional)
1/3  cup unsweetened cocoa powder
1/2  cup granulated sugar
1/2  cup packed brown sugar
3/4  cup boiling water
   Whipped cream or ice cream

In medium bowl stir together flour, the 3/4 cup granulated sugar, the 4 teaspoons cocoa powder, the baking powder, and salt. Add milk and vanilla; stir until smooth. Stir in chopped nuts, if desired. Spread batter in an ungreased 1-1/2-quart casserole. 

In small bowl combine the 1/3 cup cocoa powder, the 1/2 cup granulated sugar, and the brown sugar. Gradually stir in boiling water. Carefully pour evenly over batter. 

Bake in a 350 degree F oven for 30 to 35 minutes or until a toothpick inserted into the cake portion 1 to 2 inches from center comes out clean. Serve warm with whipped cream or ice cream. Makes 8 servings. 

Makes 6 servings
Serve with plain boiled potatoes. For six people, cook about 3 pounds 12 ounces potatoes, peeled and cut into chunks. Toss in a very little butter, and sprinkle with some fresh dill. Serve also with a green salad.

1 tablespoon sea salt (or 1/2 teaspoon table salt)
2 tablespoons black peppercorns, crushed
3 tablespoons finely chopped parsley
2 tablespoons finely chopped thyme
3 cloves garlic, crushed
1/3 cup vodka
1/4 cup olive oil
1 11/2-pound slice, 1-inch-thick boneless beef top round (or London broil)
2 tablespoons vegetable oil
Approximately 3/4 cup plus 1 tablespoon beef stock
1 tablespoon butter

Combine salt, peppercorns, parsley, thyme, garlic, vodka and olive oil and put into a self-sealing plastic bag with the meat. Smear the contents around to get the beef evenly coated in the salt, pepper and herbs. Leave for 2 or 3 days in the fridge. This makes a really big difference, but if you can't find the time, then leave the beef to marinate for a good 3 hours.

Bring the beef in its marinade to room temperature. Take the beef out of the marinade, but reserve the marinade itself.

Heat the vegetable oil in a large skillet, and sear the beef on both sides over high heat until it colors. Turn the heat down to low and cover the pan with aluminum foil as a lid. Cook for approximately 31/2 minutes on each side (or longer if you don't like your beef rare) and then wrap in a layer of foil to rest while you make the sauce. I like the meat to rest, wrapped, for a good 15 minutes.

Strain the marinade into a measuring cup and add enough beef stock to make 2/3 cup. Pour into the frying pan and deglaze, adding any resting juices that the beef has made. When the sauce is sizzling, whisk in the butter.

Carve the meat into thin diagonal slices, arrange on a plate, and pour the sauce over the meat. -- From "Feast: Food to Celebrate Life" by Nigella Lawson


1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 cup buttermilk
2 1/2 cups cake flour
2 Tbsp. cocoa
1/2 tsp. salt
2-oz. red food coloring (yes, it's a lot!) (or omit if color isn’t important)
1 tsp. vanilla
1 Tbsp. vinegar
1 tsp. baking soda

2 Tbsp. flour
1 cup milk
1 cup granulated sugar
1 cup butter or margarine
1 tsp. vanilla

Cream together well the shortening, sugar and eggs.  Add buttermilk.  Sift the flour, cocoa and salt.  Add to mixture and beat until fluffy.  Fold in food coloring and vanilla.  Mix vinegar and baking soda together then add to mixture.  Pour into layer cake pans that have been greased and floured.  Bake at 350 degrees for 30 to 35 minutes.

For Frosting: Cook milk and flour until a thick paste consistency.  Let cool.  Beat sugar and margarine plus vanilla together until fluffy.  Add the milk/flour mixture and beat until the consistency of whipped cream.  Frost the cake.


4 slices homemade-type white bread, trimmed of crusts and toasted
2 cups freshly grated sharp Cheddar cheese combined with
1 Tbsp flour
1/4 cup beer
1 Tbsp butter
1 tsp Worcestershire sauce
1/4 tsp dry English mustard
A pinch of cayenne pepper

Combine in a heavy 2 to 3 qt saucepan the cheese and flour mixture, beer, butter, Worcestershire sauce, mustard, and cayenne pepper.  Cook over moderate heat, stirring constantly and not allowing the mixture to boil, until it is smooth.  Place the slices of toast in a shallow ovenproof dish just large enough to hold them (you may use more than one dish if you do not have one the right size to fit all four pieces snugly) and pour the sauce evenly over them.  Place the
dish under the broiler for one or two minutes to brown the cheese lightly and serve immediately.  Serves 2 to 4.


1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1 tsp. vanilla
1 1/4 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup macadamia nuts
1 cup white chocolate chips

Mix butter with sugars until lumps are gone. Add ingredients in following order: egg, vanilla, flour, baking soda and salt. Mix until creamy. Stir in macadamia nuts and white chocolate chips. For 18 large cookies. Use a 1 ounce ice cream scooper to drop cookies. Bake at 375 degrees for 10 to 15 minutes.


3/4 cup unsalted butter, slightly softened
1/2 cup light brown sugar, packed
8 oz. white chocolate
1 1/2 cups all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3 tbsp. granulated sugar
1 large egg
1 tsp. vanilla extract
1/2 cup coarsely chopped macadamia nuts, preferably unsalted

Place butter in a heavy medium-sized saucepan over medium low heat and heat until butter boils and bubbles very gently, but steady. Adjust heat and simmer 4 to 5 minutes until golden, stirring frequently. Immediately remove pan from heat and stir in brown sugar. Pour into a large mixing bowl and refrigerate 50 to 60 minutes. Preheat oven to 350 degrees. Grease baking sheets and set aside. Grate 3 ounces of the chocolate. Coarsely chop remaining chocolate. Set the two aside separately.

Thoroughly stir together flour, baking powder, soda and salt, set aside. Remove bowl from refrigerator and beat cooled mixture until lightened. Add in egg and vanilla. Beat in dry ingredients. Add grated chocolate, 1/2 of chopped chocolate, and nuts, stir until well combined. Roll dough into generous 1 1/2 inch balls. Dip top of each ball into remaining white chocolate, pressing lightly to imbed some of pieces in the dough. Space balls, chocolate-studded tops up, about 2 1/2 inches apart on baking sheets. Press down balls just slightly with heel of hand. Place on center oven rack and bake 9 to 11 minutes or until just tinged with brown. Be careful not to overbake. Let stand 4 to 5 minutes. Using a spatula, transfer cookies to wire racks to cool. Store in airtight container for 3 to 4 days. Yield: 25 to 27 (3 1/4 inch) cookies.








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