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

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Recipes from Spike & Jamie

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Contents Disk 493

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).


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.


12 tablespoons (1 1/2 sticks) butter, divided
2 pounds onions, sliced
2 tablespoons (packed) chopped fresh thyme
4 teaspoons fine sea salt, divided
2/3 cup water
2/3 cup dry white wine
4 teaspoons sugar
2 1/2 pounds Yukon Gold, yellow Finn, or German Butterball potatoes, peeled,
cut into 1/4-inch-thick rounds
2 pounds tart apples (such as Granny Smith, Pippin, or Pink Lady), peeled,
halved, cored, cut into 1/4-inch-thick slices

Preheat oven to 400°F. Butter 13x9x2-inch glass or ceramic baking dish. Melt 6 tablespoons butter in large nonstick skillet over medium heat. Add onions, thyme, and 2 teaspoons salt; sauté until onions are translucent, about 10 minutes. Increase heat to medium-high; sauté until onions are tender and begin to color, about 8 minutes longer. Remove from heat. Add remaining 6 tablespoons butter, 2/3 cup water, wine, and sugar to skillet; stir and swirl skillet to combine. Bring to boil. Cool onion mixture to lukewarm.

Combine potatoes, apples, remaining 2 teaspoons salt, and onion mixture in large bowl; toss gently to blend. Transfer to prepared baking dish, spreading evenly. Cover dish with parchment paper, then cover with foil, shiny side down. Bake gratin until potatoes are tender, about 55 minutes. Uncover and bake until top browns and juices bubble thickly, about 20 minutes longer. (Can be made 6 hours ahead. Let stand uncovered at room temperature. Re-warm, loosely covered with foil, in 300°F oven for 20 minutes.) Let gratin stand 15 minutes before serving. Makes 8 servings.


3 cups milk
4 eggs
1/3 cup sugar
1 tsp vanilla extract
1/4 tsp cinnamon
A dash of salt
A grating of fresh nutmeg

Combine all the ingredients except the nutmeg in a mixing bowl and stir with a whisk just until combined.  Vigorous or prolonged mixing will cause air bubbles to form in the custard.  Pour the mixture into a baking dish or individual custard cups and top each with a grating of fresh nutmeg.  Bake in a preheated 300F for about one hour, until a knife inserted in the center comes out clean.  Serve chilled or at room temperature.  Serves 6.


1 cup flour
1/2 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon soda
1/4 teaspoon salt
1 egg, separated
1 cup sour cream
1/4 cup milk
1/4 cup butter, melted
1 banana, mashed

Sift together dry ingredients. Set aside.

Mix together beaten egg yolk, sour cream, milk, butter and banana. Add to flour mixture, mixing well. Fold in whipped egg white, and pour into oiled waffle iron or oiled pan. Cook each side until brown.


2 pounds round steak or chuck, cut into 1 inch cubes
1 tsp. Worcestershire sauce
1 or 2 cloves of garlic
1 medium or large yellow onion, peeled and sliced
1 or 2 bay leaves
1 Tbsp salt
1 tsp. sugar
1/2 tsp. black pepper
1/2 tsp. paprika
Dash ground allspice or cloves
6 carrots, pared and quartered (or use baby carrots, cut in half.)
4 potatoes, pared and quartered
1 pound small white onions
1 small box frozen peas without sauce (optional)

In Dutch oven, thoroughly brown meat in a little oil, turning often. Add
2 or more cups water and next 9 ingredients. Cover and simmer for 1 ½
hours, stirring occasionally to keep from sticking. Remove bay leaves
and garlic. Add vegetables (except for the peas) and cook 30 - 45
minutes longer, or until vegetables are tender. Add peas about 5 minutes
before serving. Serves 6 - 8.

Gravy:  Mix 1/4 cup flour with 1 cup cold water. Stir into hot stew shortly before serving.

Notes: The use of round steak produces a very good result. You can use more water
than the recipe suggests, or use beef broth. You can omit the whole onions. This also makes a nice chicken stew, using chicken breasts and chicken broth.


1 pound lean ground beef
1 medium sweet onion, chopped
2 cloves garlic
2 stalks celery
2 cups shredded cabbage
1 small zucchini, sliced
1/2 cup uncooked elbow macaroni
2 teaspoons beef bouillon
2 cups water
1 28-oz can diced tomatoes, undrained
1 8-oz. can red beans, undrained
1 8-oz. can white shoe peg corn, undrained

Brown ground beef, onion and garlic in a saucepan, drain and place in a large stockpot. Add remaining ingredients and heat until boiling, reduce heat and simmer until macaroni is tender, about 15 minutes. You may top with your favorite shredded cheese and serve with bread.

Makes 6 servings

1 pork shoulder or other pork roast for pot roast, about 5 pounds
2 tablespoons vegetable oil
1 large onion, cut into chunks
4 cloves garlic, chopped
Salt and pepper to taste
1 teaspoon ground ginger
1/2 teaspoon dry mustard
Pinch of cayenne pepper
3 to 4 sprigs rosemary (or use 1 tablespoon fresh, chopped rosemary)
1 3/4 cups white wine
18 prunes
8 dried pears or 1 cup dried apple rings
8 dried peaches or nectarines (or 16 dried apricots)

Preheat oven to 325 degrees.

Dry meat with paper towels. Heat oil in large braising pan or Dutch oven over moderate heat. Brown meat on all sides, about 15 minutes. Remove meat; set aside.

Add onion and garlic to pan; saute vegetables, stirring frequently, 2 to 3 minutes, to soften slightly.

Return meat to pan. Scatter vegetables around meat. Season meat with salt, pepper, ginger, mustard and cayenne. Place rosemary on top. Pour in wine. Cover pan; put roast in oven. Baste after 1 hour. Baste again 30 minutes later. Cook another 11/2 hours, baste again and add dried fruit.

Cook another hour or until meat is cooked through (registers 155 degrees on meat thermometer inserted in roast's thickest part). Baste occasionally as meat cooks.


8 beef short ribs, each with 2 bones (about 14 ounces each)
1/2 teaspoon salt
Freshly ground pepper
2 tablespoons vegetable oil
10 cloves garlic, minced (divided)
3 stalks celery, chopped
1 small onion, chopped
1 large carrot, chopped
1 750-milliliter bottle dry red wine
1 cup chicken broth (veal stock is better, if you have it)
2 bay leaves
1/4 cup fresh thyme leaves
1 cup chopped bittersweet chocolate
1/2 cup chopped flat-leaf (Italian) parsley
Zest and juice of 1 small lemon (optional)

Preheat oven to 300 degrees.

Season ribs with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Cook ribs in batches until browned, about 3 minutes per side; set ribs aside. Discard all but 1 tablespoon fat from the Dutch oven.

Reserve 1 tablespoon garlic for later. Add remaining garlic plus the celery, onion and carrot to the Dutch oven; cook, stirring often, until onion is soft and lightly browned, about 10 minutes. Stir in the wine and broth, scraping up brown bits on the bottom of the pan. Heat to a boil.

Return ribs to Dutch oven; add bay leaves and thyme. Distribute chocolate over the liquid.

Cover Dutch oven tightly with foil; top with lid. Transfer to oven. Cook until meat is almost falling off the bone, about 3 hours.

Remove ribs to a platter; cover with foil to keep warm. Pour remaining pan mixture through a strainer into a bowl, pressing out as much liquid as possible from vegetables; skim off fat.

Return mixture to Dutch oven; cook over high heat to reduce by half, about 15 minutes. Reduce heat to medium; return ribs to sauce. Cook until heated through, 5 minutes.

Meanwhile, stir together parsley, lemon zest, lemon juice and reserved garlic. Transfer ribs and sauce to the platter; spoon parsley mixture over ribs.


6 large red onions, peeled
6 veal shanks cut into 1 1/2-inch slices (with bone and marrow)
4 bay leaves
3 large garlic cloves peeled, left whole
3 whole cloves
6 tablespoons unsalted butter
6 tablespoons extra-virgin olive oil
1/2 cup unbleached flour
1/2 cup dry white wine
grated rind of 1 lemon
2 cups chicken or beef stock, heated
sea salt and freshly ground black pepper to taste
pinch of freshly ground nutmeg

4 fresh sage leaves
leaves from 15 sprigs of Italian parsley
1 small clove garlic
grated rind of 1 (additional) lemon

Using your Cuisinart fitted with the 2 mm slicing blade (or a mandoline) slice the onions. Soak them for 1/2 hour in a bowl of cold water.

Tie each piece of meat around the sides with string. Make a bouquet garni of the bay leaves, garlic and cloves and tie it up in cheesecloth.

Melt 4 tablespoons butter with the oil in a deep-sided sauté pan over medium heat. When butter is completely melted, drain onions and add to sauté pan.

Cover and cook for 20 minutes, stirring occasionally until translucent.

Use a slotted spoon to transfer the onions to a baking dish, leaving juices in the pan. Add remaining butter and melt it.

Lightly flour veal shanks on both sides but not on the edges.

Add veal shanks to the hot butter mixture. Sauté until golden brown on each side (about 3 minutes per side).

Add wine and let it cook down to a syrup (about 2 minutes).

Preheat oven to 400 degrees F. Arrange meat in a single layer over the onions in the baking dish. Sprinkle the lemon rind (1 lemon only) over the meat, then pour the warmed stock in and add the remaining sauce from the sauté pan.

Season with salt, pepper and nutmeg to taste. Put bag of herbs in the baking dish. Cover dish with aluminum foil and bake for 1 1/2 to 2 hours.

Shake dish 3 or 4 times while cooking (don't remove cover!) to keep meat from sticking.

Finely chop parsley, sage and garlic together on a board and transfer to a small bowl. Add grated lemon rind and mix.

Transfer veal shanks to a warm serving platter. Remove strings and cover to keep warm.

Discard bag of herbs and pass onion sauce from the baking dish through a food mill (medium hole) into a saucepan. Put saucepan over medium heat. Taste for salt and pepper and cook about 20 minutes to thicken.

Note: While sauce is cooking, prepare the Risotto Milanese

To serve, sprinkle Grémolata over each serving. Serve with the risotto.


1 brisket-approx. 2 lbs.
1 pkg. Lipton onion soup mix, dry  (you can also use onion with mushroom, but
t must be dry mix and not the "golden" type)
2 cups dry wine (can be red or white or mixed)   if you must, you can substitute

Combine ingredients in roasting pan only large enough to hold meat.  It should have a tight fitting lid.  After placing all ingredients in pan, cover tightly with foil.  Place lid on pan over foil.  Bake at 300 degrees for approximately 3 hours.  DO NOT REMOVE LID OR FOIL.  Let rest in covered pan at least one hour.  Slice thinly across the grain. 

Makes: 32 (2-Tbsp.) servings

1 cup Miracle Whip dressing
1 cup Sour Cream
1 envelope Italian Salad Dressing & Recipe Mix
1 pkg. (10 oz.) frozen chopped broccoli, thawed, well drained (or spinach)
1 can (8 oz.) water chestnuts, drained, chopped
1/2 cup chopped red pepper
1 loaf round sourdough bread (1 lb.)

Mix dressing, sour cream and salad dressing mix in large bowl until well blended. Add broccoli, water chestnuts and red pepper; mix well. Cover. Refrigerate several hours or until chilled.

Cut slice from top of bread loaf; remove center, leaving 1-inch-thick shell. Cut removed bread into bite-sized pieces.

Spoon dip into bread loaf just before serving. Serve with bread pieces, crackers and assorted cut-up vegetables.


2 medium tart cooking apples, such as Granny Smith or Jonathan, peeled, cored, and
thinly sliced (2 cups)
3 Tbsp lemon juice
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/4 cup raisins
1 cup all-purpose flour
3/4 cup packed brown sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 cup milk
2 Tbsp butter (no substitutes), melted
1 tsp vanilla
1/2 cup chopped pecans or walnuts
3/4 cup caramel ice cream topping
1/2 cup water
1 Tbsp butter (no substitutes)

Preheat oven to 350 degrees F.

Grease a 2-quart square baking dish; arrange apple slices in bottom of dish. Sprinkle with lemon juice, cinnamon, and nutmeg. Top evenly with raisins; set aside.
Combine flour, brown sugar, baking powder, and baking soda in a large bowl. Add milk, the 2 tablespoons melted butter, and vanilla; mix well. Stir in nuts. Spread batter evenly over apple mixture.

Combine caramel topping, water, and the 1 tablespoon butter in a small saucepan; bring to boiling. Pour caramel mixture over the batter in the baking dish.

Bake in the preheated oven for 35 minutes or until set in center. Spoon warm individual servings into dessert dishes, inverting each portion. Spoon caramel-apple mixture from the pan over each portion. Makes 12 servings.

1  cup all-purpose flour
1  tablespoon cinnamon
1  teaspoon baking soda
  Pinch salt
3/4  cup vegetable oil
1/2  cup granulated sugar
1/2  cup dark brown sugar
2  large eggs
1-1/2  cups grated carrots
1  cup grated apples
6  ounces cream cheese, softened
3  tablespoons unsalted butter, softened (no substitutes)
2  teaspoons fresh lemon juice
1/2  teaspoon vanilla extract
2-1/2  cups confectioners¿ sugar
   Walnut halves and grated lemon peel (optional)

Make cake: Grease and flour a 9x9-inch baking pan. Set aside. Heat oven to 350 degree F. In a large bowl sift together flour, cinnamon, baking soda and salt. In a separate bowl beat together oil, granulated sugar, brown sugar, and eggs. When the wet ingredients are well combined, gradually mix in dry ingredients. Blend until thoroughly mixed. Stir in carrots and apples just until combined. Pour batter into
prepared pan. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool cake in pan, 5 minutes, then invert cake onto a wire rack and cool completely. 

Make frosting: Meanwhile, in a large bowl, combine cream cheese and butter with a wooden spoon. Add lemon juice and vanilla and stir to combine; then slowly add the confectioners¿ sugar until blended. Beat with an electric mixer until smooth. Frost top and sides of cake. Cut into 12 squares. To serve, garnish each piece with a walnut half and lemon peel, if desired. Makes 12 servings. 


1 cup chickpeas, soaked overnight
3 Tbsp olive oil
1 onion, chopped
10 garlic cloves, chopped (or less - that would be way too much for Spike!)
1 parsnip, sliced
3 carrots, sliced
1 to 2 tsp ground cumin
1/2 tsp ground turmeric
1 Tbsp chopped fresh root ginger (or purchased in a jar)
8 cups beef stock
1 potato, peeled and cut into chunks
1/2 large zucchini, sliced or cut into chunks
14 oz fresh or canned tomatoes, diced
3 to 4 tbsp brown or green lentils
2 bay leaves
1/2 lb salted meat such as salt beef (or 1 lb lamb)
1/2 pound of lamb
1/2 large bunch cilantro leaves
1 cup long grain rice

1 lemon, cut into wedges
spicy sauce such as zchug (or fresh or canned chilies) (see recipe below)

Preheat the oven to 250 deg. F.  Drain the chickpeas.

Heat the oil in a large flameproof casserole, add the onion, garlic, parsnip, carrots, cumin, turmeric, and ginger, and cook for 2 to 3 minutes.  Add the chickpeas, stock, potato, zucchini, tomatoes, lentils, bay leaves, salted meat, lamb, and cilantro.  Cover and cook in the oven for about 3 hours.

Put the rice on a double thickness of muslin or cheesecloth and tie together at the corners, allowing enough room for the rice to expand while it is cooking.

Two hours before the end of cooking, remove the casserole from the oven.  Place the rice parcel in the casserole, anchoring the edge of the muslin parcel under the lid so that the parcel is held above the soup and allowed to steam.  Return the casserole to the oven and continue cooking for a further two hours.

Carefully remove the lid and the rice.  Skim off any fat from the top of the soup, and ladle the soup into bowls with a scoop of the rice and one or two pieces of meat.  Serve with lemon wedges and a spoonful of hot sauce or chopped fresh chilies. 

Servings: 4

1 (14.5 fluid ounces) can beef broth
1/2 cup chopped onion
2 cups instant rice
1 (10 ounces) package frozen Welsh Rarebit defrosted*
1 (4 ounces) can diced green chilies drained
1 pound ground beef fully cooked and drained
1 (14.5 ounces) can Mexican-style diced tomatoes
1/2 cup ketchup

Combine broth and onion in medium skillet; bring to a boil. Add rice; cover. Turn off heat. Let stand for 5 minutes.

Add Welsh Rarebit, chiles, beef, tomatoes and ketchup. Cook over low heat for 5 to 10 minutes or until hot and thickened. Add salt and ground black pepper to taste.

*Defrost Welsh Rarebit in microwave on MEDIUM (50%) power for 5 to 6 minutes.

This moist mixture of herbs, spices, and aromatics comes from North Africa.  It is mainly used as a marinade for fish but is also good with chicken, potatoes, and other veggies.

Combine in a bowl:
5 Tbsp extra virgin olive oil
2 tbsp lemon juice
4 or 5 crushed garlic cloves
2 tsp ground cumin.

Stir in:
1 tbsp paprika
1/4 tsp ground ginger
a pinch chili powder

6 Tbsp chopped cilantro leaves (combined with some flat leaf parsley or
1/4 tsp salt

Puree to a smooth paste and use for marinade.


3  cups packaged coleslaw mix
1/2  cup prepared ranch salad dressing
1/4  teaspoon grated lemon peel
1  tablespoon butter or margarine
1/2  cup minced onion
1-1/4  pounds ground chicken
1/2  cup shredded zucchini
1/2  cup shredded Swiss cheese
1/2  teaspoon salt
1/4  teaspoon freshly ground black pepper
4   Kaiser rolls, split

Heat grill. 

In a medium bowl combine the coleslaw mix, dressing and lemon peel; cover and refrigerate 30 minutes. 

Melt butter in medium skillet over medium-high heat. Add onion and cook 4 to 5 minutes or until browned. Remove from heat; cool. 

Cover a cookie sheet with plastic wrap. Lightly mix chicken, cooked onion, zucchini, cheese, salt and pepper in large bowl just until combined. Drop 4 equal mounds of chicken mixture on prepared sheet. Cover with another piece of plastic wrap and gently press mounds into four 1/2-inch-thick patties. 

Grill burgers over medium-hot* heat about 5 minutes per side or until browned and an instant-read meat thermometer inserted in side of burger registers 165 degrees F.** 

Meanwhile, grill rolls cut sides down until toasted, about 1 minute. Arrange burgers on bottoms of rolls. Divide coleslaw among burgers; top with roll tops. Makes 4 servings. 

*Note: To test for medium-hot heat, you should be able to hold your hand over the coals at the height of the food for 3 seconds before you have to pull away. 

**Note: The internal color of burgers is not a reliable doneness indicator. Ground chicken burgers must be cooked to 165 degrees F. An instant-read meat thermometer ensures perfectly cooked burgers. If using a digital instant-read thermometer, insert the tip of the thermometer into the food at least 1/4 of an inch for 10 seconds. If using a dial instant-read thermometer, insert the thermometer through the side of the burger to a depth of 2 to 3 inches to get an accurate reading. 


2 three-pound chickens cut in serving pieces
2 tbsp coarse salt
7 garlic cloves
1 cup vegetable oil
1 cup vegetable oil
2 tsp ginger
1 tsp turmeric
1 tsp black pepper
1 pinch saffron
3 large onions, grated
4 tbsp butter
2 cups chicken broth
1 cup soft ripe olives, preferably -the Greek Kalamata
8 Slices of pickled lemon

Rub the chicken pieces well with a mixture of the salt and 4 of the garlic cloves, finely chopped. Let stand 1 hour for flavors to penetrate then wipe off the
garlic salt. Mix the oil, ginger, turmeric, pepper and saffron, and rub the chicken pieces with this mixture. Put them in a large bowl with any remaining oil mixture and marinate, covered and refrigerated for 8 hours or overnight.

To cook, put the chicken pieces in a large pot with the onion, remaining garlic, coarsely chopped, butter chicken broth and 2 cups water. Simmer until tender, about 40 to 45 minutes. Remove chicken and rapidly boil the liquid down to a thick, rich sauce, stirring frequently. Add the olives and pickled lemon slices, replace chicken, and reheat in the sauce. Serve with couscous or rice pilaf and a bowl of extra pickled lemons.

Pickled lemons: These keep for months in the refrigerator and are worth making in quantity.

6 lemons vegetable oil coarse salt

Slice the lemons about 1/4 inch thick, peel and all, put in a colander, sprinkle heavily with salt. Cover with plastic wrap and drain over a bowl for 24 hours,
until limp, with most of the juice drawn out. Wash off salt.

Pack the lemon slices into a 1 quart jar, sprinkling them with about 2 Tbsp
more salt. Fill the jar with vegetable oil. Cover jar with lid and let lemons stand from 1 to 3 weeks, by which time they will be soft, mellow and not at all bitter.


1/2 cup  onions -- sliced thin
1/4 cup  butter or margarine
1/4 cup  flour
1/2 teaspoon  salt
1/2 teaspoon  sage -- ground
1/4 teaspoon  black pepper -- freshly ground
  2 cups  chicken broth
  1 cup  milk
1/2 cup  mushrooms, canned -- sliced
  3 cups  cooked chicken breast halves -- cubed
1/2 cup  parsley sprig -- chopped
1/3 cup  parmesan cheese -- grated
  7 ounces  spaghetti -- cooked and drained
  2 ounces  pimiento – diced
1/2 cup  Swiss cheese -- shredded

In large saucepan over medium heat, cook onions in butter or margarine until tender.

Stir in flour, salt, sage and pepper; cook until bubbly.  Stir in broth, milk and
mushrooms.  Cook and stir until mixture boils and is slightly thickened.  Stir in
remaining ingredients except Swiss cheese.  Spoon into ungreased 12x8-inch
(2-quart) baking dish; sprinkle with Swiss cheese.  Bake, uncovered, in preheated 350-degree oven 20 to 30 minutes until hot and bubbly.  If desired, sprinkle with additional chopped fresh parsley.

(Yu Mi Ji Tang)

4 cups chicken stock
1 lb ground or very finely chopped chicken
1 tsp soy sauce, or to taste
1/2 tsp sesame oil
2-3 eggs, beaten
1 can (15 oz) cream-style corn
Salt and freshly ground pepper to taste

Bring the chicken stock to a boil over high heat.  Meanwhile, mix the
ground chicken, soy sauce, and sesame oil.  Add the chicken mixture to
the stock, stirring to prevent the chicken from forming clumps.  Bring
to a boil and add the beaten eggs, stirring to combine.  Add the corn
and adjust the seasoning with salt and pepper.  Serves 4 to 6.

2  cups water
4  teaspoons premium loose Assam black tea or 4 black tea bags
3/4  cup sugar
1/2  cup unsweetened European-style (Dutch processed) cocoa powder or
unsweetened cocoa powder 
8  cups milk
1  tablespoon vanilla
2  teaspoons ground cinnamon
2  teaspoons ground nutmeg
1  teaspoon ground cardamom
1  teaspoon almond, orange, mint, or raspberry extract
   Whipped cream
   Ground nutmeg

In a small saucepan, bring water to boiling. Remove from heat. Add loose tea or tea bags. Cover and let steep for 5 minutes. Strain brewed tea into a large saucepan; discard loose tea or tea bags. 

Stir sugar and cocoa powder into tea, stirring to dissolve sugar. Bring to boiling; reduce heat. Add milk, vanilla, cinnamon, the 2 teaspoons ground nutmeg, cardamom, and almond extract. Cook and stir over medium heat until mixture is heated through (do not boil). Remove from heat. 

To serve, pour hot mixture into warm mugs. Top each serving with whipped cream and additional nutmeg. Makes 8 to 10 servings. 


  1 cup  sugar
  1 cup  margarine or butter (2 sticks) -- softened
1/2 cup  milk
  1 teaspoon  vanilla
  1 teaspoon  almond extract
  1 egg
3 1/2 cups  all-purpose flour
  1 teaspoon  baking powder
1/4 teaspoon  salt
1/2 cup  semisweet chocolate chips
1/2 cup  chopped nuts

Mix sugar, margarine, milk, vanilla, almond extract and egg in large bowl. Stir in flour, baking powder and salt. Cover and refrigerate at least 4 hours.

Heat oven to 375F. For each cookie, shape 1 teaspoon dough into 4-inch rope. (For smooth, even ropes, roll back and forth on sugared surface.) Place on ungreased cookie sheet.

Bake 9 to 12 minutes or until set and very light brown. Remove from cookie sheet. Cool on wire rack.

Heat chocolate chips until melted. Dip ends of cookies into chocolate,
then into nuts. Place cookies on waxed paper. Let stand about 10 minutes
or until chocolate is set.  Yield: 96 servings.

Makes 4 servings

4 boneless, skinless chicken breast halves (about 1 1/4 - 1 1/2 pounds) or 1 1/2 pounds boneless, skinless chicken thighs
2 tablespoons flour, divided
1 1/4 teaspoons McCormick® Ground Cinnamon
1 teaspoon McCormick® Season-All® Seasoned Salt
1/2 teaspoon McCormick® Ground Cumin
1/2 teaspoon McCormick® Ground Turmeric
2 tablespoons olive oil
1 cup chicken broth
1/2 cup pitted whole dates, sliced
1/3 cup whole almonds (with skins on)

Place chicken in a self-closing plastic bag. Combine 1 tablespoon flour, cinnamon, Season-All, cumin, and turmeric. Sprinkle over chicken and toss well to coat. Heat oil in a large skillet over medium heat. Sauté chicken about 5 minutes per side. Mix remaining 1 tablespoon flour and broth; add to skillet.
Bring to a boil over medium heat. Stir in dates and almonds; simmer, covered, 7 minutes, or until chicken is done. Serve over couscous or rice.

1  pound skinless fish fillets such as Lake Superior herring, pike or cod, or
orange roughy
1  small onion, cut up
1   beaten egg
2  tablespoons cornstarch
1/4  teaspoon salt
1/8  teaspoon ground nutmeg
1/3   cup evaporated milk
2  tablespoons  cooking oil
   Lemon or orange slices (optional)
   Fresh herbs (optional)

Rinse fish; cut into pieces. In a food grinder or a food processor bowl, grind or process the fish and the onion.

In medium mixing bowl, combine fish, egg, cornstarch, salt, nutmeg, milk, and melted butter. If you like, cover and store in the refrigerator several hours or overnight, or use immediately.

In a large skillet, heat the cooking oil over medium heat. For each fish cake, use a large spoon to drop about 1/3 to 1/2 cup mixture into skillet, forming it into patties and flattening slightly.

Cook fish cakes 5 to 6 minutes or until golden, turning once. Reduce temperature as necessary to prevent over-browning. Remove; drain on paper towels. If you like, garnish with citrus slices and herb sprigs. Makes 4 servings.


3 lb corned beef brisket
1 small onion, peeled and studded with 4 cloves
2 cloves garlic, peeled and crushed
2 bay (laurel) leaves
8 whole black peppercorns
1 head cabbage, cut into 4 or 6 wedges, core removed
Salt and freshly ground black pepper to taste
4 to 6 potatoes, boiled in a separate pot

Place the corned beef, onion, garlic, bay leaves, peppercorns, and enough water to cover in a large, covered pot.  Bring to a boil over moderate heat.  Skim off and discard any foam that forms on the surface.  Cover the pot and simmer over low heat for about 3 hours. Remove the meat to a platter and keep warm in the oven.  Add the cabbage wedges to the pot and simmer covered for 15 to 20 minutes, until the cabbage is tender.  Drain the cabbage well and season with salt and pepper.  Slice the beef and serve with the cabbage, boiled potatoes, orange horseradish sauce, and some of the pot liquor on the side.  Serves 4 to 6.

Orange Horseradish Sauce

1/2 cup sour cream
1/2 cup mayonnaise
3 Tbsp prepared hot horseradish (or to taste)
1 Tbsp grated orange rind (zest)
2 tsp fresh orange juice
1 Tbsp Dijon style mustard
Salt and freshly ground black pepper to taste

Combine all ingredients in a small bowl and stir to combine. Refrigerate for at least one hour before serving.  Makes about 1+1/2 cups.


2 Tbsp butter or margarine
1 small onion, finely chopped
1 clove garlic, finely chopped
2 to 3 cups finely chopped leftover corned beef
3 to 4 medium potatoes, peeled and diced
1/4 cup water
3 Tbsp ketchup
1 tsp Worcestershire sauce
1/4 tsp nutmeg
Salt and freshly ground black pepper to taste
4 to 6 eggs (optional)

Melt the butter in a heavy skillet over moderate heat.  Add the onion and garlic and sautè for about 5 minutes, until tender.  Add the remaining ingredients, except the eggs, and bring to a boil.  Reduce the heat and cook covered for 45 minutes, stirring occasionally.

Break the eggs into wells you have made in the hash and cook, covered, an additional 10 to 15 minutes, until the eggs are cooked to the degree you prefer.  Serve immediately.  Serves 4 to 6.

A whole fish, cooked in spices.  The wholeness symbolizes the full year to come and the head symbolizes the wisdom that we seek.

1   3 1.4 -lb fish such as snapper (with head and tail left intact, optional)
1/2 tsp salt
juice of 2 lemons
3 to 4 tbsp extra virgin olive oil
2 onions, sliced
5 garlic cloves, chopped (or purchased in a jar)
1 green bell pepper, seeded and chopped
1 or 2 fresh green chilies, seeded and finely chopped (or purchased in can or jar)
1/2 tsp ground turmeric
1/2 tsp curry powder
1/2 tsp ground cumin
1/2 cup passata (bottled strained tomatoes)
5 or 6 fresh or canned tomatoes, chopped
3 to 4 tbsp chopped cilantro leaves and/or parsley
2 1/2 oz pine nuts, toasted
parsley to garnish

Prick the fish all over with a fork and rub with the salt.  Put the fish in a roasting pan or dish and pour over the lemon juice.  Leave to stand for 2 hours. 

Preheat the oven to 350 deg. F.  Heat the oil in a pan, add the onions and half the garlic, and fry for about 5 minutes or until softened.  Add the pepper, chilies, turmeric, curry powder, and cumin to the pan and cook gently for 2 to 3 minutes.  Stir in the passata, tomatoes, and herbs.

Sprinkle half the pine nuts over the base of an ovenproof dish, top with half the sauce, then add the fish and its marinade.  Sprinkle the remaining garlic over the fish, then add the remaining sauce and the remaining pine nuts.  Cover tightly with a lid or with foil, and bake for 30 minutes or until the fish is tender.  Garnish with parsley.

(Ethiopian stew)

6 Tbsp veggie oil
6 to 8 onions, chopped
6 garlic cloves, chopped (or purchased in a jar)
2 tsp chopped fresh root ginger (or purchased in a jar)
1 cup water or chicken stock
1 cup passata (bottled strained tomatoes) pr 14 oz canned chopped tomatoes
3 lbs chicken, cut into serving pieces (8-12 portions)
seeds from 5 to 78 cardamom pods
1/2 tsp ground turmeric
large pinch ground cinnamon
large pinch ground cloves
large pinch grated nutmeg
cayenne pepper, hot paprika, or berbere to taste
4 hard-cooked eggs
salt and ground black pepper
fresh cilantro and onion rings, to garnish
injera, flat bread, or rice, to serve

Heat the oil in a pan, add the onions, and cook for 10 minutes until softened but not brown.  Add the garlic and ginger and cook for 1 or 2 minutes more.

Add the water or chicken stock and the passata to the pan.  Bring to a boil, and cook, stirring continuously, for about 10 minutes, or until the liquid has reduced and the mixture has thickened.  Season.

Add the chicken and spices to the pan and turn the chicken in the sauce.  Reduce the heat, then cover and simmer, stirring occasionally, for about 1 hour, or until the chicken is tender.  Add a little more liquid if the mixture seems too thick.

Remove the shells from the eggs and then prick the eggs once or twice with a fork.   Add the eggs to the sauce and heat gently until the eggs are warmed through.  Garnish with cilantro and onion rings and serve with injera, flat bread, or rice.


36 clams or mussels, scrubbed and rinsed
1 cup water
1 medium onion, chopped
1 bay (laurel) leaf
4 Tbsp chopped parsley
3 Tbsp butter
3 Tbsp flour
2 cups milk
1/2 cup heavy cream
1 egg yolk
1/4 tsp ground nutmeg
Salt and white pepper to taste
Chopped parsley for garnish

Discard any clams that are open or damaged.  Combine the water, onion, bay leaf, and parsley in a large saucepan.  Add the clams and bring to a boil over high heat.  Reduce the heat and simmer covered for 5 to 10 minutes, until the shells open.  Discard any clams that do not open. Remove the clams from the shells and reserve them, discarding the shells.  Strain the broth through a paper towel or clean dish towel and reserve.  Melt the butter in a heavy sauce pan over moderate heat, add the flour and cook for 3 minutes, stirring constantly.  Add the milk and reserved clam broth and stir until thickened.  Beat the cream and the egg yolk together, adding a few tablespoons of the hot liquid, and mix well.  Add the cream mixture to the sauce pan, stirring constantly over low heat for 3 minutes.  Add the nutmeg, salt, pepper, and clams, stirring to mix well.  Serve garnished with chopped parsley sprinkled on the surface.  Serves 4 to 6.


       1 (13-oz ) can garbanzo beans, drained
       1 onion, cut in fourths
       2 cloves garlic
       4 slices fresh white bread, cubed
     1/4 tsp  cumin seeds
       4 small dried red chilies, crushed
       1 tbsp  chopped fresh parsley
         salt and freshly ground
         pepper to taste
       1 egg, beaten
     1/3 cup  dry fine bread crumbs
          vegetable oil for deep frying (if you decide to deep fry rather than bake)
       4 pieces pita bread, warmed
         shredded lettuce
          onion slices
          tomato slices

Process Garbanzo beans, onion, garlic, bread, cumin, and chilies in a blender or food processor until smooth, then spoon mixture into a bowl. Add parsley salt, pepper and egg; mix well.  Form in 8 balls and coat in bread crumbs.  Flatten balls slightly to form oval shapes.  Half fill a deep fryer or sauce pan with oil; heat to 375 F or until a 1/2-inch cube of day-old bread browns in 40 seconds.  Fry (see note) Falafel, a few at a time, 3 minutes or until golden brown.  Drain on paper towels. Cut pita bread in half and open to form pockets.  Put one Falafel into each pocket with lettuce, onion, and tomato slices and serve hot. Make 8 servings.

Note::  It is not necessary to deep-fry falafels. You can just as easily bake them on a greased cookie sheet. It comes out tasting divine and without that deep-fry greasiness. The flavor is much more delicate. Try it!

Some food stores carry falafel mix in boxes or in the bulk food section.


3/4 cup butter, softened
1 cup packed light brown sugar
1 egg
1 Tbsp apple juice
1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/2 cups quick-cooking oats
1 (10 ounce) package milk chocolate chips
1 cup apples - peeled, cored and chopped
1/2 cup raisins Crushed graham cereal

Heat oven to 350F degrees. Lightly grease cookie sheet. Cream butter, brown sugar, egg, apple juice and vanilla in large bowl until creamy. Stir together flour, baking powder, baking soda and salt. Add to butter mixture and beat until blended. Stir in oats. Add chocolate chips, apple and raisins; stir until blended. Roll dough into teaspoon-sized balls, coat in the graham cereal crumbs and place on cookie sheet.

Bake 10 minutes or until edges are lightly browned. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. This is a great recipe that is better than any granola bar for an energizing snack.


1 tablespoon vegetable oil
2 medium onions, cut into medium dice
1 whole chicken (about 4 pounds), breast removed and split; remaining chicken cut into 2-inch pieces
1 large carrot, peeled and sliced 1/4-inch thick
1 celery stalk, sliced 1/4-inch thick
1/2 teaspoon dried thyme leaves
2 cups (3 ounces) hearty egg noodles
Ground black pepper
1/4 cup minced fresh parsley leaves

Heat oil over medium-high heat in a large soup kettle. Add half of chopped onions and all chicken pieces (reserve breast). Sautè until chicken is no longer pink, 5 to 7 minutes. Reduce heat to low, cover and simmer until chicken releases its juices, about 20 minutes. Increase heat to high; add 2 quarts water along with whole chicken breast, 1 teaspoon salt and bay leaves. Bring to a simmer, then cover, reduce heat to low and barely simmer until chicken breast is cooked and broth is rich and flavorful, 20 minutes longer.

Remove chicken breast from kettle; set aside. When cool enough to handle, remove skin from breast, then remove meat from bones and shred into bite-size pieces; discard skin and bones. Strain broth into a large bowl and discard any remaining chicken pieces and bones. Skim fat from broth and reserve 2 tablespoons. (Broth and meat can be covered and refrigerated for up to 2 days.)

Return soup kettle to medium-high heat. Add reserved chicken fat. Add remaining onion, along with carrot and celery, Sautè until softened, about 5 minutes. Add thyme, broth and shredded chicken. Simmer until vegetables are tender and flavors meld, 10 to 15 minutes. Add noodles and cook until just tender, about 5 minutes. Adjust seasonings, adding salt, if necessary, and pepper, stir in parsley and serve. Yield: about 3 quarts; 6 to 8 servings


Quantities per person:
1 to 2 scoops of vanilla ice cream
1 tsp ground espresso coffee beans*
1 Tbsp Irish whisky**

* I have also used regular coffee beans, and even instant coffee in a pinch
** The original recipe called for Scotch whisky.  Almost any strong spirit, such as rum, Canadian whisky, or bourbon may be substituted.

Grind the coffee to a fine powder in an electric blender or electric coffee grinder.  Place the ice cream scoops in individual serving bowls, and sprinkle a teaspoon of the powdered coffee over each serving.  Pour the whisky over the top and serve immediately.


     Salad Ingredients:                 
Shredded lettuce                   
Seeded green grapes            
Cooked chicken cut into tiny pieces
Diced red capsicum                 
Pecans, coarsely chopped           
Celery, diced
Slices of canned pineapple and peaches
Extra pecan halves

         Mayonnaise Ingredients:
1/4 cup prepared mayonnaise
1 tsp lemon juice
1 tsp lemon juice
1/4 cup sour cream
1-2 tsp curry powder

In a bowl, combine mayonnaise ingredients and stir until blended. In a fairly
straight-sided glass bowl, place salad ingredients in layers. Cover and top with
mayonnaise and extra Pecan halves.  Note: Other salad combinations may be
used. Important though to contrast colors for each layer.

Serves:  4

2 heads romaine lettuce, torn Into small pieces
2 cups sliced & quartered Burmuda onion
4 cups fresh spinach, torn into small pieces
1 lb fresh mushrooms, thinly sliced
2 cups thinly sliced celery
4 pkg 10 oz. frozen peas thawed and drained
Salt and pepper to taste
2 cups sour cream
2 cups commercial low fat mayo
6 tsp fresh lemon juice
Few drops of hot pepper sauce
2 tsp dried dill weed crushed
4 Tbsp parmesan cheese
1 lb  bacon, cut into 1/2 in. pieces, fried crisp and drained
Hard boiled eggs topping

In a 2 quart glass bowl, layer lettuce, onion, spinach,  celery and peas; very
lightly sprinkle with salt pepper, mushrooms and 1/2 Tbsp. of cheese. Blend mayonnaise, sour cream, lemon juice, hot pepper sauce, dill and remaining cheese.   Spoon over peas; cover with plastic wrap and refrigerate overnight. Just before serving, sprinkle with bacon and garnish with sliced hardboiled eggs.


1/4 cup brown sugar
1/3 cup butter, softened
1/2 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1 cup all-purpose flour

8-oz. cream cheese, softened
2/3 cup sugar
1/4 cup fresh lemon juice
1 Tbsp. lemon zest
1/2 tsp. vanilla
1/2 tsp. baking powder 1 egg

Combine crust ingredients and mix until crumb mixture forms. Spray an 8-inch baking pan with cooking spray and press crust evenly into bottom of the pan. Bake for 15 minutes at 350 degrees. Meanwhile, combine filling ingredients and mix with a hand mixer or food processor until smooth. Pour over crust and spread out evenly. Bake at 350 for 20 - 25 minutes. Allow to cool and chill before cutting into squares and serving.


1 cup whole wheat flour
1 cup white flour
1 tbsp baking powder
1/2 tsp salt
1 tbsp light brown sugar
1/4 cup margarine, melted
1 beaten egg
1 1/4 cups skim milk
1/4 cup finely chopped pecans
vegetable oil spray

Combine flours, baking powder, salt, and sugar in a bowl. Add margarine, egg, and milk and stir with a fork until moistened. Stir in pecans. Drop batter in peanut shapes onto a hot griddle with sprayed with vegetable oil spray. Carefully drop five small dots of batter at one end to make toes (use a turkey baster if desired). Cook until golden brown on both sides. Serve with maple or berry syrup, fruit puree, or jam.

This is a lovely soup, with the advantage of quantities easily being multiplied.

1 cup black-eyed beans (which are actually  peas)
1 tbsp olive oil
2 onions, chopped
4 garlic cloves, chopped
2 or 3 mild fresh chilies, chopped (or purchase in a can or jar)
1 tsp ground cumin
1 tsp ground turmeric
9 oz (or so) fresh or canned tomatoes, diced
2 1/2 cups chicken, beef, or veggie stock
1 oz cilantro leaves, roughly chopped
juice of 1/2 lemon

Crusty or pita bread for garnish

Put the beans into a pan, cover with cold water, bring to boiling, and cook for 5 minutes.  Remove from heat, cover and let stand for 2 hours.  Drain, return the beans to the pot, cover with fresh, cold water, and simmer for 45 minutes or until beans are tender.  Drain and set aside.

Heat the oil in a pan, add the onions, garlic, and chili and cook for 5 minutes or until the onion is soft.  Stir in the cumin, turmeric, tomatoes, stock, half the cilantro, and the beans.  Simmer for 30 minutes.  Stir in the lemon juice and remaining cilantro.  Serve with the bread.

Makes 16 servings
The casserole can be served right away, or can be refrigerated and reheated in the oven or microwave by the slice.

2 tablespoons organic, unrefined cold pressed coconut oil or organic ghee
(clarified butter)
1 large yellow onion, diced
1/8 teaspoon crushed dried red pepper
2 teaspoons cumin
1 tablespoon Celtic brand sea salt or Herbamare
1 1/2 tablespoons Spice Hunter brand Spicy Fajita Seasoning or
Frontier Herbs brand Mexican Seasoning
6 cups water
2 cups organic millet grains, washed and drained
1/2 cup amaranth grain, washed and drained (a fine strainer will be needed)
2 cups fresh or frozen corn
1 large red bell pepper, diced

In large pot over low heat, add coconut oil. Add onion and crushed red pepper and sautè until softened and lightly browned. Stir in cumin, sea salt and fajita seasoning and sautè for 3 to 5 minutes. Add water, millet and amaranth and bring to a boil, stirring well. Cover and reduce heat to a simmer and cook for 15 to 25 minutes, or until grains are thick but not lumpy, stirring periodically. Fold in
corn and return to a simmer. Fold in peppers and simmer 5 minutes. The mixture should be thick but not solid. Adjust seasonings to taste and remove from heat.

Meanwhile, preheat oven to 350 degrees. Lightly grease a 9-by-13-inch casserole dish with coconut oil or ghee and pour mixture into pan. Bake for 30 minutes. You may need to rotate after 20 minutes to get even consistency. Texture should be firm but not hard, and top should be lightly browned.


1 1/2 slices whole wheat bread, day old or toasted
3 red bell peppers, roasted, skinned, and chopped (or purchased in a jar)
2 very mild chilies, roasted, skinned, and chopped (or purchased in a jar)
1 cup walnut pieces
3 or 4 garlic cloves, chopped
1 to 2 tbsp balsamic vinegar
juice of 1/2 lemon
1 tsp ground cumin
1/2 tsp sugar
7 Tbsp extra virgin olive oil

Break the bread into small pieces and place in a food processor or blender, with all the remaining ingredients except the oil. Blend together until the ingredients are finely chopped.

With the motor running, slowly drizzle the oil into the food processor (or blender) And process until the mixture forms a smooth paste. Pour into a serving bowl and serve at room temperature.


3 1/4 cup flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons butter or margarine
3 eggs, beaten
1/2 cup whipping cream
1 tablespoon grated orange peel
3 tablespoons raspberry preserves
icing sugar

Mix flour, sugar, baking powder and salt. Cut in butter or margarine until mixture resembles coarse crumbs. Beat eggs, cream and orange peel. Add to flour mixture, mixing just until moistened. Shape dough into a ball. Knead 10 times on lightly floured surface. Divide into 2 pieces.

Roll out each piece into a 12 x 6-inch rectangle. Spread 1 rectangle with preserves. Top with remaining rectangle. Cut into 8 pieces 3-inches square and cut each in half diagonally. Place on lightly greased cookie sheet. Bake 12 to 14 minutes or until lightly browned. Sprinkle with icing sugar.


2 1/4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups whole milk
4 large eggs, separated
2 tablespoons (1/4 stick) or more unsalted butter, melted
2 tablespoons sugar

Additional melted butter
Pure maple syrup

Whisk flour, baking powder, and salt in large bowl to blend. Whisk milk and egg yolks in medium bowl to blend. Whisk milk mixture into dry ingredients. Add 2 tablespoons melted butter and whisk until batter is smooth.

Beat egg whites in another medium bowl until soft peaks form. Gradually add sugar, beating until stiff but not dry. Fold whites into batter in 2 additions. Heat nonstick griddle or large nonstick skillet over medium heat. Brush generously with additional melted butter. For each pancake, fill 1/4 cup measuring cup half full and drop batter onto griddle. Cook pancakes until bottoms are brown, about 3 minutes. Using spatula, turn pancakes over and cook until bottoms are brown and pancakes are cooked through, about 2 minutes. Transfer to plates. Serve warm with syrup. Makes about 28.

Makes: 16 servings

1 cup Graham Cracker Crumbs
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
5 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
1 Tbsp. vanilla
1 cup Sour Cream
4 eggs
1 can (21 oz.) cherry pie filling (optional)

Preheat oven to 325°F if using a silver 9-inch spring-form pan ( or to 300°F if using a dark nonstick 9-inch spring-form pan). Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.

Beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

Bake 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling before serving.

New York Lemon Cheesecake
Prepare as directed, omitting cherry pie filling and adding 2 Tbsp. lemon juice and 1-1/2 tsp. grated lemon peel to the cream cheese batter before pouring over crust.


1 cup fresh pineapple, diced
1 jalapeno pepper or 2 serrano chilies, seeded and chopped
Juice of 1 lime
1 Tbsp. cilantro, chopped
Pinch of salt
1 tsp. brown sugar

Combine all ingredients together in a bowl. Serve with tortilla chips. You may substitute crushed canned pineapple for fresh if you cannot find fresh pineapple.

Beans are the richest plant sources of protein. They are also good sources of dietary fiber, iron, folate and phytochemicals. This simple, hearty soup can be put together in less than an hour.

2 15-ounce cans pinto beans, rinsed and drained
2 medium tomatoes, seeded and chopped
1 celery stalk, sliced
1 medium onion, chopped
1 bay leaf
1 15-ounce can fat-free, reduced-sodium chicken or vegetable broth
Salt and freshly ground black pepper

In a large, heavy pan or Dutch oven, combine the beans, tomatoes, celery, onion, bay leaf and broth. Cover and bring to a boil over medium-high heat. Reduce the heat and simmer until the vegetables are soft, about 20 minutes. Remove the pan from the heat and set the soup aside to cool slightly. Remove the bay leaf. In a blender or food processor, puree half of the soup until smooth, working in batches if necessary. Stir the puree into the remaining soup. Season to taste with salt and pepper, and serve.

Makes 6 servings

6 semi-ripe Anjou pears, peeled and cored
3 cups water
1 cup dry white wine
1 cup superfine sugar
Lime slices

Poach pears in water, wine, sugar and lime until done (about 20 minutes, but keep checking until an inserted toothpick comes out easily). Keep covered.

Lime Sabayon:

4 large egg yolks
1/2 cup fresh lime juice (will take from 4 to 6 limes, depending on size)
1/2 cup sugar (maybe more, to taste)
1 cup heavy cream, whipped
lime zest for garnish

Beat yolks with juice and sugar over hot water until ribbons form. Whip the cream and fold the two mixtures together.

To serve, put some Sabayon on each plate and set a pear in it. Garnish with lime zest. Pass any remaining Sabayon in a sauce bowl.


1/2 stick butter (or 1/2 lb bacon, cooked and crumbled)
1/2 cup chopped onion
4-5 cups shredded cabbage
1 teaspoon caraway seed
1/2 teaspoon salt
1/2 teaspoon pepper
 2 Tbsp paprika
1 (8 ounce) package noodles
1/2-3/4 cup sour cream

Cook noodles according to package directions. While noodles are cooking, melt butter in large skillet. Add onion; sauté until soft. Add cabbage; sauté 5 minutes or until crisp tender. Stir in caraway seed, paprika, salt and pepper. Drain noodles; stir noodles into cabbage. Stir in sour cream. Cook 5 minutes longer, stirring frequently. Makes 6 to 8 servings.  If you use the bacon, you can put this in a casserole in the oven for about 30 minutes at 350*. Not necessary, but it is a nice touch.

(Sephardi spiced chicken rice with lemon and mint relish)

9 oz chicken,  diced
3 garlic cloves, chopped (or purchased in a jar)
1 tsp ground turmeric
2 to 3 tbsp olive oil
2 medium carrots, diced or chopped
seeds from 6 to 8 cardamom pods
2 1/2 cups long grain rice
9 oz tomatoes, chopped
3 cups  chicken stock

For the lemon and mint relish:
3 tomatoes, diced
1 bunch fresh mint, chopped
5 to 8 scallions, thinly sliced
juice of 2 lemons

For the relish:  Put all the ingredients in a bowl and mix together.  Chill until ready to serve.

Mix the diced chicken with half the garlic and the turmeric.  Heat a little of the oil in a pan, add the chicken, and fry briefly until the chicken has changed color and is almost cooked.  Remove from the pan and set aside.

Add the carrots to the pan with the remaining oil, then stir in the remaining garlic, the cardamom seeds and the rice.  Cook for 1 to 2 minutes.

Add the tomatoes and chicken stock to the pan and bring to a boil.  Cover and simmer for about 10 minutes, until the rice is tender.  A few minutes before the rice is cooked, fork in the chicken,  Serve with the relish.


3 small lemons, organic if possible
2/3 cup freshly squeezed lemon juice (from about 3 small lemons)
1/4 cup coarse or kosher salt

Wash a wide-mouth pint jar and lid in very hot soapy water. Rinse well. Leave upside down on a clean towel to dry.

Rinse the lemons and scrub with a vegetable brush. (If the lemons aren't organic, use a few drops of dish detergent to wash off any pesticide residue.) Cut the lemons lengthwise into quarters and place in a bowl. Add the salt and toss the quarters with a rubber spatula to coat with salt.

Pack half the lemon quarters tightly into the jar. Sprinkle some of the salt from the bottom of the bowl over them. Fill the jar with the remaining lemon quarters. Scrape any remaining salt from the bowl into the jar.

Pour in enough lemon juice to cover the lemons, leaving about 1 / 2 inch headspace. Wipe the rim of the jar with a damp paper towel. Screw the lid on tightly.

Place in a dark cupboard for three weeks. Turn the jar on end every 10 days and let it sit for a few hours, to redistribute the salt, then turn right side up again.

Refrigerate after opening jar. To use, remove a lemon quarter from the jar. Rinse well under cold water and pull off and discard the pulp. Cut the peel into small pieces. Store the jar in the refrigerator for up to a year.


2 Tbsp butter or margarine
1 clove garlic, finely chopped
1 leek, cleaned and sliced
1 medium onion, peeled and finely chopped
3 cups cooked seafood (lobster, crab, shrimp, salmon, cod, or any combination
of these)
Salt and freshly ground black pepper to taste
Tabasco sauce to taste (optional)

For garnish:
Lettuce leaves
Lemon wedges
Radish roses (optional)

Melt the butter in a skillet and add the garlic, leek, and onion. Cook over moderate heat for about 5 minutes, stirring frequently, until tender.  Combine the onion mixture and the cooked seafood and chop finely using a knife or food processor.  Do not over process; the mixture should be somewhat coarse.  Refrigerate for at least 1 hour. Season to taste with salt, pepper, and the optional Tabasco sauce.  To serve, place a mound on a lettuce leaf and garnish with lemon wedges, radish roses, or as desired.  Serve with crackers, melba toast, or thinly sliced French bread.  Serves 4 to 6.

(Sopa de Prasa)

1/4 cup olive or vegetable oil
10 medium (about 2 pounds) leeks, trimmed, sliced and well-washed
2 large baking potatoes, peeled and grated OR 3 medium carrots, peeled and
1 bunch parsley, chopped
8 cups chicken broth or vegetable broth
1 teaspoon salt
1/4 teaspoon freshly ground pepper (See note)
Pinch of grated nutmeg (optional)

Heat the oil in a 6-quart pot over medium heat. Add the leeks and potatoes. Sautè until softened, 5 to 10 minutes.

Add the parsley, broth, salt and pepper, and nutmeg (optional). Bring to a boil. Reduce the heat to low and simmer the contents, covered, 40 minutes, until tender. Serve the soup as is or process in a blender.

Serve warm or chilled. Adjust seasoning before serving.

Note: White pepper is recommended for appearance in white soups. However, freshly ground black pepper is recommended for taste. Yield: 6 servings


In bowl or square dish, layer the following:
Shredded lettuce
6 hard boiled eggs (sliced)
1 (16 oz.) bag of frozen peas (do not thaw)
1 lb. bacon (cooked and crumbled)
1 bunch of scallions (cut up )
2 cups of mayonnaise & 1/2 cup sugar (blend & pour over top)
2 cups of shredded sharp cheese (grated)



1/2 cup fat-free mayonnaise
3/4 cup fat-free sour cream or yogurt
1/4 cup parsley, chopped
1/2 teaspoon cayenne pepper
2 teaspoons Worcestershire sauce
1 teaspoon garlic, chopped fine
2 teaspoons sugar

3 cups cabbage, shredded (about half of a head)
2 cups broccoli stems, grated
2 cups carrots, grated
1 cup celery, grated
2 cups cauliflower, cut small

1/4 cup bacon, cooked (approximately 6 ounces raw)

Combine all ingredients for dressing. In glass bowl, layer cabbage and broccoli, then spread 1/3 of dressing over layered vegetables.

Continue to layer carrot, celery and cauliflower. Spread remaining dressing over cauliflower and refrigerate at least 2 hours, preferably overnight. Sprinkle with bacon and serve.


2 [8 oz] pkgs refrigerated crescent dinner rolls
8 oz cream cheese softened
1/2 cup salad dressing
1 clove garlic minced
6 slices bacon crisply cooked, drained and crumbled divided
1 cup frozen peas thawed, divided
3 plum tomatoes sliced
2 cups thinly sliced lettuce
1/2 cup shredded Cheddar cheese
1/2 cup coarsely chopped red onion

Preheat oven to 375 degrees F.  Unroll one pkg dough across one end of a bar pan with longest sides of dough across width of pan.  Repeat with remaining pkg of dough filling pan.  Using rolling pin or your fingers seal seams and press up sides to form crust.  Bake 12-15 min until golden brown. 

Remove from oven to cooling rack, cool completely.  Beat cream cheese, salad dressing and garlic until smooth.  Add half the bacon, half the peas, mix well.  Spread cream cheese mixture over crust.  Arrange sliced tomatoes over cream cheese mixture.  Sprinkle remaining bacon, remaining peas, lettuce, Cheddar cheese and onion over tomatoes.  Cut into squares and serve.


1  2-pound  beef chuck pot roast
1  tablespoon cooking oil
   Salt and pepper
1  7- to 8-ounce package mixed dried fruit
1  large onion, cut into thin wedges
1/4  teaspoon ground allspice
1  5-1/2-ounce can apple juice

Trim fat from meat. In a Dutch oven, brown meat on all sides in hot oil. Sprinkle meat with salt and pepper. Cut up any large pieces of dried fruit. 

In a 3-1/2- or 4-quart electric crockery cooker, place fruit and onion. Add browned meat. Sprinkle with allspice, add apple juice. Cover and cook on low-heat setting for 8 to 10 hours or until meat is tender. (Or, cover and cook on high-heat setting for 4 to 5 hours or until meat is tender.)Makes 6 servings. 


1 lb. ground beef
1 can (10 3/4 oz.) tomato soup
1/4 cup water
1 tbsp. prepared yellow mustard
6 hamburger rolls

Cook beef in skillet until browned. Pour off fat. Add soup, water and mustard. Heat through. Serve on rolls. Serves 6.

Carrot sticks, potato chips, apple wedges and pickles are favorite accompaniments to these hot sandwiches. Offer make-your-own sundaes for dessert.


1 Tbsp. chili powder
2 tsp. ground cumin
2 tsp. minced garlic
1 tsp. kosher salt
3/4 lb. skirt steak, cut into 2-inch pieces
1/3 cup low-fat sour cream
3 Tbsp. low-fat milk
1/4 cup chopped green onions
1 Tbsp. olive oil
1 1/3 cups diced poblano peppers (1/2-inch)
1 1/3 cups corn kernels
2 qts. 8 oz coarsely chopped romaine lettuce
1 cup sliced California ripe olives
1 (15 oz.) can pinto beans, rinsed and drained
3/4 cup crumbled cotija cheese

Combine chili powder, cumin, garlic and 3/4 teaspoon salt in a shallow bowl. Toss steak with seasoning, cover and refrigerate for at least 30 minutes.

In a small mixing bowl, whisk together sour cream, milk, green onion and remaining salt. Cover and set aside.

Heat 1 teaspoon of oil in a medium sized sauté pan over high heat. Add peppers and cook for 3-4 minutes until just tender and lightly charred. Transfer to a clean plate and set aside. Add 1 more teaspoon of oil to pan and sauté corn over medium-high heat for 2-3 minutes until golden, then transfer to a separate clean plate. Pour remaining oil into pan, and sauté seasoned steak over high heat for 3-4 minutes, stirring and turning occasionally until browned and cooked through. Transfer to a clean cutting board and chop into thin strips.

In a large mixing bowl, toss romaine lettuce with creamy cilantro dressing. Divide onto four plates. Top each plate of lettuce with consecutive strips of poblanos, steak, corn, California Ripe Olives, beans and cotija cheese and serve immediately. Serves 4. Serve with a side of tortilla chips.


  1 pound  bacon
  2 cups  carrots -- sliced
  3 cups  potatoes -- diced
  1 large  onion -- chopped
32 ounces  pork and beans
  2 cups  milk, skim
  2 teaspoons  salt
1/2 teaspoon  black pepper
  1 pound  split peas

In a large pan, cover peas with hot water and let soak overnight.  Next day, cook
peas, water and 1tsp of the salt for 1 hour on medium heat.  Mash or puree peas and
water until smooth.  Add prepared vegetables and cook until tender.  Add remainder of salt, pepper, milk, pork and beans and more water if needed.  Cook for 10 minutes on medium heat.  Meanwhile, fry bacon until crisp and crumble, pressing between paper towels to remove as much grease as possible.  Cook for an additional 15 minutes, and serve hot.

   Nonstick cooking spray
1  10-3/4-ounce can  condensed cream of asparagus soup
8  ounces  process Swiss cheese, cut into 1/2-inch pieces
1  8-ounce carton dairy sour cream
1  32-ounce package frozen loose-pack diced hash brown potatoes, thawed
1  10-ounce package frozen cut asparagus, thawed

Lightly coat a 3-1/2- or 4-quart slow cooker with cooking spray. In the cooker stir together soup, cheese, and sour cream. Stir in potatoes.

Cover and cook on low-heat setting for 5 to 6 hours. Stir in asparagus. Cover and cook for 15 to 25 minutes more or until heated through. Makes 10 to 12 servings.

1 - 28 oz can peeled Italian tomatoes*
4 Tbsp olive oil
5 garlic cloves, sliced
1/4 tsp red pepper flakes
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp oregano
10 leaves fresh basil or 1 tsp dried
3 Tbsp grated Italian cheese (your preference)

Strain the tomatoes, reserving the juice separately.  Break tomatoes into small pieces.  Heat (med-high) oil in large sauté/frying pan and cook garlic and red pepper flakes for about three minutes.  Add tomato pieces, shaking pan gently to reduce oil splatter, and cook for three minutes.  Add the salt, pepper and herbs and cook for two minutes, stirring occasionally.  Add the reserved tomato juice, bring to a boil and simmer for five minutes.  Add salt to taste.

Cook pasta, drain and return to pot. Add the sauce and stir to ensure even coating.  Cook a further three to five minutes over medium heat. Turn off heat and add grated Romano or parmesan cheese and stir well to distribute. Serves 4 - 6.

11  ounces bittersweet chocolate (not unsweetened), chopped
2  sticks cold unsalted butter, cut into pieces
3/4  cup packed light brown sugar
3/4  cup granulated sugar
2  teaspoons vanilla extract
3  large eggs
1-1/4  cups all-purpose flour
3/4  teaspoon salt
1  cup chopped salted peanuts
12  ounces cream cheese, softened
1  cup creamy peanut butter
1  cup confectioners' sugar
8  ounces bittersweet chocolate (not unsweetened), finely chopped
4  tablespoons unsalted butter
1/2  cup heavy cream

Make Brownie Layer: Preheat oven to 350 degree F and butter and flour
a 13-x9-inch nonstick metal baking pan. 

Melt chocolate and butter in a large heat-proof bowl set over a saucepan of simmering water, stirring until smooth. Remove bowl from pan and stir in sugars and vanilla. Add eggs 1 at a time, stirring vigorously after each addition, until combined well. Add flour and salt and stir until just combined. Stir in chopped nuts and spoon mixture into prepared pan, smoothing top. 

Bake in middle of oven until a toothpick inserted in center comes out clean, about 40 minutes. Let brownies cool in pan on a rack. 

Make Peanut Butter Layer: Whisk together cream cheese and peanut butter until combined well. Sift confectioners' sugar over mixture and whisk until combined well and smooth. Spread peanut butter mixture evenly over brownie layer with a spatula and chill until firm. 

Make Chocolate Layer: Melt chocolate with butter and cream in a heat-proof bowl set over a saucepan of simmering water, stirring until smooth, about 4 minutes. Remove bowl from pan and let chocolate mixture cool to room temperature. Spread cooled mixture over peanut butter layer and chill until firm. 

Trim brownies along one short side with a hot dry knife (reserve trimmings for a snack) and cut remaining brownies into bite-size pieces (about 1 x 1-1/2 inches). The first piece will be the hardest to get out. Keep brownies chilled, loosely covered, until ready to serve. Makes about 55 brownie bites. 


4 slices bacon, diced
1/4 cup chopped onion
1 cup water
1 lb rutabagas (Swedes), peeled and diced
1/2 lb turnips, peeled and diced
Salt and freshly ground black pepper, to taste
4 Tbsp chopped parsley

Fry the bacon in a heavy skillet until crisp.  Remove from the pan, drain on paper towels, and crumble.  Remove and discard all but 1 tablespoon of the bacon fat.  Cook the onion in the remaining bacon fat over moderate heat for 5 minutes, until tender and translucent.  Add the water and bring to a boil, stirring to deglaze the pan.  Combine the rutabagas, turnips, and the crumbled bacon in a 2 quart ovenproof casserole.  Add the onion and water mixture, salt and pepper to taste, and bake covered in a preheated 350F oven for 45 minutes.  Sprinkle with the chopped parsley and serve. Serves 4 to 6.


12 eggs, separated
1 1/2 cups sugar
1/2 cup fresh orange juice
grated rind of 1 orange
grated rind of 1 lemon
1/2 cup potato flour, sifted
3/4 cup fine matzo meal, or matzo meal flour, sifted
large pinch salt
confectioners' sugar, for dusting, optional

Preheat the oven to 325 deg. F.  Whisk the egg yolks until pale and frothy, then whisk in the sugar, orange juice, and the orange and lemon zests. 

Fold the sifted flours into the egg yolk mixture.  In a clean bowl, whisk the egg whites with the salt until stiff, then fold into the egg yolk mixture

Pour the cake mixture into a deep, ungreased 10-inch cake pan and bake for about one hour, or until a toothpick inserted in the center comes out clean.

Leave the cake to cool in the pan.  When it is cold, turn out the cake, and invert onto a serving plate.  Dust with a little confectioners' sugar if you like.

This lovely Pesach dessert is very nice when served with a fruit salad, or some pieces of fresh fruit on the side.


1-1/2 lb. baking potatoes (about 2 medium potatoes)
1/4 cup House Italian Reduced Fat Dressing
1/4 cup Reduced Fat Parmesan Style Grated Topping

Preheat oven to 425°F. Wash potatoes; pat dry with paper towels. Cut into 1/4-inch thick strips; transfer to large bowl. Add dressing and grated topping; toss well.

Arrange potatoes in single layer on 2 large baking sheets sprayed with cooking spray. Spray potatoes with cooking spray.

Bake 12 min. Turn potatoes over with large spatula. Continue baking 10 to 12 min. or until golden brown and crisp.

Note: To easily cut potatoes into strips, slice potato in half lengthwise so it lays flat on cutting board. This will hold it in place as you cut.


2 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
2 tomatoes, chopped
1 cup white rice
Few strands saffron or ½ tsp turmeric
2 cups water
2 small green peppers, finely sliced
4 oz fresh peas
4 oz fresh green beans

Heat oil in a large skillet; sautè onion and garlic for 2 minutes. Add tomatoes; cook 2-3 minutes. Add rice, salt to taste, and saffron. Mix well;  add water. Cook over low heat about 14 minutes, until rice is tender. After cooking about10 minutes, add peppers, peas, and beans. Let stand a few minutes before serving. Serves 4


5 to 8 garlic cloves, chopped (or purchased in a jar)
2 to 3 medium-hot chilies, such as jalapeno
5 fresh or canned tomatoes, diced
1 small bunch cilantro, roughly chopped
1 small bunch parsley, chopped
2 Tbsp extra virgin olive oil
2 tsp ground cumin
1/2 tsp turmeric
1/2 tsp curry powder
seeds from 3-t cardamom pods
juice of 1/2 lemon
pinch of sugar, if necessary

Put all ingredients except sugar and salt into a food processor or blender.  Process until well combined, then season with sugar or salt.  Pour into a serving bowl, cover, and chill in the fridge until ready to serve.

To make a spicy Yemenite dip, put 14 oz chopped fresh tomatoes (or a combination of chopped fresh and canned tomatoes) in a bowl.  Stir in 1/2 cup zchug (or to taste) and season with salt.  Spread the dip onto wedges of flat breads or serve in a bowl with strips of raw veggies for dipping.

To make hilbeh, a spicy tomato relish, soak 2 tbsp fenugreek seeds in cold water for at least two hours (but preferably overnight).  Drain then grind the seeds in a spice grinder or a mortar and pestle, until a smooth paste forms.  In a bowl, combine the paste with 1 Tbsp zchug and 2 diced tomatoes.  Season with salt and black pepper to taste.








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