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

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Recipes from Spike & Jamie

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Contents Disk 495

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).


(better than the packages)

8 cups beef, chicken, or vegetable stock
1 onion, quartered
4 star anise*
1 stick cinnamon
1-inch whole piece of fresh ginger, peeled
Salt and freshly ground pepper to taste
1 lb thin rice noodles soaked in warm water for 20 minutes and drained

Optional garnishes:
Lime wedges
Fish sauce* (nam pla or nuoc mam) (available in supermarkets & Asian specialty shops)
Fresh cilantro (coriander leaves)
Fresh basil leaves
Fresh mint leaves
Fresh bean sprouts, trimmed
Hot sauce

Combine the stock, onion, star anise, cinnamon stick, ginger, salt and pepper in a pot and bring to a boil over high heat.  Reduce the heat and simmer covered for 20 minutes to 1 hour.  Add the noodles and serve with desired garnishes.  Serves 4 to 6.

Makes 2 cups

2 ripe Hass avocados, peeled, pitted and cut into 1/2-inch dice
1/2 cup chicken broth
2 roasted jalapeños, seeded
1 clove roasted garlic
1 teaspoon lime juice
salt and white pepper

In a food processor combine avocado, chicken broth, jalapeños and garlic until puréed. Add salt and pepper to taste. Pass through a fine mesh strainer and thin with a little water or broth if the coulis is too thick. Excellent served warm over a quesadilla.

(a favorite of lawyers)

1 cup sugar
1/2 cup margarine or butter, softened
3/4 cup mashed, ripe bananas
1 tsp vanilla
2 eggs
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup dairy sour cream
1/2 cup chopped nuts

1 cup semi-sweet chocolate chips
1/2 cup powdered sugar
2 tbsp margarine or butter
2 tbsp milk
1/4 tsp vanilla
Sweetened whipped cream

Heat oven to 350 degrees F. Grease and flour a 9-inch square pan. In large bowl, beat 1 cup sugar and 1/2 cup margarine until light and fluffy. Add bananas, 1 tsp vanilla, and 2 eggs; mix well. Lightly spoon flour into measuring cup; level off. Gradually add 2 cups flour, baking powder, baking soda, and salt; mix well. Blend in sour cream; stir in nuts.

Pour batter into prepared pan. Bake at 350 degrees F. for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely.

In small saucepan over low heat, melt chocolate chips, powdered sugar, 2 tbsp butter, and milk, stirring occasionally. Remove from heat and stir in 1/4 tsp vanilla. Cool. To assemble cake, slice cooled cake horizontally into 2 layers; spread filling between 2 layers. Serve with sweetened whipped cream. Store in refrigerator. Serves 9-12


2 cups ground pork
2 cups ground beef
3 cups meat broth
1 cup cornmeal
2 teaspoons salt
1/4 teaspoon pepper
1 1/2 teaspoons sage
Combine meats and broth. Heat to boiling. Add seasonings. Sift in cornmeal slowly,
stirring constantly. Cook 30 minutes. Add a few grains cayenne. Pour into mold.
Chill until firm. Cut in thin slices. Fry until well browned.

1 pound ground beef
1 pound sausage
1 tsp nutmeg
2 tsp garlic powder
1 tsp salt
buckwheat flour
Put meat/spices in skillet. Add water to cover meat. Cook 20-30 minutes. Very slowly  add Buckwheat flour.  Stir well and often to avoid burning. When the spoon can stand up by itself, you have enough flour.  Grease loaf pans.  Add mixture. Cool at room temperature and then refrigerate at least 12 hours.  Slice and brown. 


6 ounces blood orange juice (3/4 cup)
6 ounces gin (3/4 cup)
2 ounces simple syrup (1/4 cup; see note)
4 twists blood orange peel

Pour the blood orange juice, gin and simple syrup into a cocktail shaker filled with ice.

Shake well and strain into chilled highball glasses filled with 4 or 5 ice cubes each. Garnish each with a twist of blood orange peel. Note: Make 2 ounces (1/4 cup) of simple syrup by dissolving 1/4 cup granulated sugar in 1/4 cup water and simmering for a few minutes. Makes 4 drinks.


2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground mace or ground nutmeg
1/4 teaspoon ground cloves
2 cups finely chopped peeled apples
3   slightly beaten eggs
3/4 cup chopped black walnuts or English walnuts, toasted
1/2 cup buttermilk
1/4 cup cooking oil
1 recipe Apple Glaze (below)
1 recipe Brandied Cream Cheese Frosting (below)

Grease and lightly flour two 9x1-1/2-inch round baking pans; set aside.

In a large bowl, stir together the flour, granulated sugar, baking powder, cinnamon, baking soda, salt, mace, and cloves. Stir in chopped apples, eggs, walnuts, buttermilk, and oil. Spread batter into prepared pans.

Bake in a 350 degree F oven for 35 to 40 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cakes in pans on wire racks for 15 minutes. Remove from pans; cool completely on wire racks.

lace a cake layer on a serving platter. Spoon hot Apple Glaze over top of layer. Let stand about 20 minutes or until set.

Meanwhile, prepare Brandied Cream Cheese Frosting. Spread about 3/4 cup of the frosting over glazed cake layer. Top with the remaining cake layer. Frost cake top and side with frosting. Cover and store any remaining cake in the refrigerator. Makes 16 servings.

Apple Glaze: In a small saucepan, stir together 2 tablespoons granulated sugar, 2 tablespoons brown sugar, 2 tablespoons butter, 1 tablespoon buttermilk, and 1 teaspoon light-colored corn syrup. Bring to boiling; reduce heat. Cook and stir for 2 to 3 minutes or until reduced to 1/4 cup. Remove from heat. Stir in 1 tablespoon apple brandy, apple juice, or apple cider.

Brandied Cream Cheese Frosting: In a large bowl, beat one 8-ounce package cream cheese, softened; 1/2 cup butter, softened; and 1 tablespoon apple brandy, apple juice, or apple cider with an electric mixer on medium to high speed until light and fluffy. Gradually add 2 cups sifted powdered sugar, beating well. Gradually beat in an
additional 2 to 2-1/2 cups sifted powdered sugar to make a frosting of spreading consistency.


1 tbsp. vegetable oil
1 small green pepper, diced
1/2 tsp. dried oregano leaves, crushed
1 can (10 3/4 oz.) tomato soup
1/3 cup water
1/8 tsp. garlic powder
1/8 tsp. ground black pepper
1/8 tsp. ground red pepper
1 lb. fresh OR thawed frozen firm white fish fillets *cod, haddock or halibut
Hot cooked rice

Heat oil in skillet. Add green pepper and oregano and cook until tender-crisp. Add soup, water, garlic powder, black pepper and red pepper. Heat to a boil. Add fish. Cover and cook over low heat 5 min. or until done. Serve with rice. Serves 4.


4 Tbsp butter, melted
Juice of 1 lemon
4-6 ripe bananas, peeled
1/4 cup brown sugar
1 tsp ground cinnamon
1 cup shredded coconut (optional)

Mix the melted butter and lemon juice together and pour them into a baking dish large enough to hold the bananas snugly in a single layer. Add the bananas and turn them to coat with the butter mixture.  Mix the brown sugar and cinnamon in a small bowl and sprinkle over the bananas.  Bake in a preheated 400F (200C) oven until the butter begins to bubble, about 15 minutes.  Sprinkle the optional coconut over the bananas for the last 5 minutes of cooking.  Serve warm or at room temperature.  Serves 4 to 6.


Save the brine from a jar of pickles that have been consumed. Bring the brine to a boil, and simmer for 5 minutes or so. Fill the empty pickle jar with tiny carrots, and pour the
brine over them. Close the jar, and place it in the fridge. Turn the jar each day, and in
two weeks or so, you’ll have pickled carrots.


1 lb carrots, cut into 1/4-inch (5 mm) slices
1/4 cup orange juice or water
2 Tbsp butter or olive oil
1 Tbsp finely chopped fresh ginger
1 tsp honey (optional)
Salt and freshly ground pepper for garnish
Chopped fresh mint, parsley, or basil for garnish (optional)

Combine all the ingredients in a pot over high heat and bring to a boil.  Reduce the heat to medium - the liquid should continue to boil vigorously - and cook covered for 5 minutes.  Remove the lid and cook, stirring occasionally, until the carrots are tender and most of the liquid has evaporated, 3 to 5 minutes.  Serve garnished with chopped fresh herbs if desired.  Serves 4 to 6.


4-6 skinless, boneless chicken breast halves
Salt and freshly ground pepper to taste
All-purpose flour for dredging
2 Tbsp olive oil
1/2 cup dry white wine
1/2 cup chicken stock or water
1/4 cup chopped fresh herbs such as parsley, cilantro, dill, chives, or savory
2 Tbsp capers (optional)
2 Tbsp butter (optional)

Season the chicken breasts with salt and pepper and coat lightly with flour.  Heat the olive oil in a skillet over moderate heat and sautè the chicken breasts until golden brown on both sides and firm to the touch.  Transfer the chicken to an oven-proof platter and keep warm in a 200F oven. 

Add the wine and chicken stock to the skillet and reduce it by half, being sure to scrape up all the brown bits in the skillet as you stir.  Stir in the fresh herbs and the optional capers and butter, and adjust the seasoning with salt and pepper.  Spoon the sauce over the chicken and serve immediately.  Serves 4 to 6.


3-cups water
2-tablespoons the granulated Chicken-Flavored Bouillon
¼ teaspoon soy sauce
3 shakes ground ginger spice
4 large eggs

Bring the 3-cups of water to boil and then reduce the heat to simmer. Add the 2-tablespoons of granulated Chicken-Flavored Bouillon to the water and stir until dissolved. Carefully take the taste test to be sure there is enough flavor to the chicken broth. Stir in the soy sauce.

Add 3 swift shakes of ground ginger to the chicken-flavored broth. Blend together by stirring. Add the 4 eggs to a separate bowl and beat the eggs together with a fork or whisk.

Slowly pour the beaten eggs into the chicken broth forming strings and small pieces as you pour. If you pour the eggs into the broth to quickly you will end up with big chunks of eggs, which you do not want. Once you’ve added all of the beaten eggs to the broth, turn off the heat and serve.


one package chocolate chips
one package butterscotch chips
one package dried chow mein noodles
one package salted peanuts

Melt both packages of chips in double boiler or microwave. Add noodles and peanuts and stir. Drop by teaspoonfuls onto waxed paper. Let set at room temperature. Store in tins until ready to store.


1 pkg. (12 oz.) chocolate chips
3 tbsp. water
1/2 tsp. cinnamon
3 tbsp. sugar
4 eggs, separated
1/2 cup nuts
2 cups Dream Whip
1 small angel food cake, torn in pieces

Melt chocolate in double boiler. Stir in cinnamon and water. Beat smooth. Beat in egg yolks, one at a time. Cook until thickened. Pour in bowl and cool for 15 minutes.

Whip Dream Whip. Beat egg whites, beating in sugar 1 tablespoon at a time. Fold into Dream Whip along with nuts and chocolate. Arrange cake pieces in buttered 9x13-inch pan. Pour chocolate mixture over and chill 24 hours. Yield: 12 servings.


1 package dry yeast
1/2 cup warm water
3 1/2 cups) all-purpose flour
1 Tbsp sugar
1/2 tsp salt
4 eggs
12 Tbsp butter at room temperature
1 cup chopped walnuts
6 oz semisweet chocolate, chopped into large pieces

Combine the yeast and water in a large mixing bowl and let sit for 5 minutes. Add the flour, sugar, salt, and eggs and beat to mix thoroughly. Beat in the butter. Cover loosely with plastic wrap and allow to rise until doubled in volume, about 1 hour. Stir in the walnuts and chocolate and spoon the batter into 2 greased loaf pans. Bake in a preheated 350F oven for 45 minutes. Cool on wire racks before slicing. Makes 2 loaves.


1/2 small onion
2 cloves garlic
5 pounds beef chuck roast
1 cup vinegar
Vegetable oil
2 cups (prepared) coffee -- strong
2 cups water
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Cut onion and garlic into small strips; pierce roast at intervals, inserting onion and garlic. Place roast in a large dish, and pour vinegar over top. Cover and refrigerate overnight; drain off vinegar.

Brown roast on all sides in hot oil in a large Dutch oven; add coffee, water, salt, and pepper. Reduce heat, cover, and simmer 3 to 3 1/2 hours. Yield: 10 servings.


1 7-ounce package almond paste, grated
1 cup granulated sugar
1/2 cup butter, at room temperature (1 stick; see note)
6 eggs
1/2 teaspoon coconut extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup sweetened coconut flakes
1/2 cup coconut milk
Sweetened Whipped Cream Frosting:
1 1/4 cups whipping cream
1/4 cup powdered sugar
Tiny candy flowers and shredded coconut (optional garnish)

Preheat oven to 325 degrees. Grease and flour a 9-inch spring-form pan.

Beat grated almond paste and sugar on low speed until combined into small crumbs. Add butter and beat on high until well-mixed. Add eggs one at a time, beating between each addition. Add coconut extract and beat on high for 3 minutes.

In a medium bowl, whisk together flour, baking powder and salt. Add coconut flakes and mix until combined. Add coconut milk and flour mixture to almond-paste mixture. Mix on low speed until just combined. Pour batter into prepared pan.

Bake 45 to 48 minutes or until toothpick inserted near center pulls out clean. Cool pan on wire rack for 10 minutes then release sides of pan. Cool cake completely.

Frost with sweetened whipped cream frosting or favorite frosting. For an extra pretty presentation, divide cake in half and frost middle, top and sides of cake. Decorate with tiny, pastel-colored candy flowers, or garnish with extra shredded coconut, as desired. To make frosting: Beat cream until frothy. Add sugar and beat until cream holds firm peaks. Store frosted cake in the refrigerator. Note: Use real butter or stick margarine. Note: Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

Colomba Pasquale means Easter Dove. Makes 1 braided loaf

3/4 cup milk
1 envelope active dry yeast
1 cup all-purpose flour

3 eggs
1 egg yolk
1/2 cup granulated sugar
1/2 cup unsalted butter, melted (1 stick)
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 3/4 cups all-purpose flour
1/2 cup mixed candied fruit
1 small uncooked whole egg, colored or plain
1 egg, beaten, for egg wash
Raw sugar, or other coarse sugar for decoration

To make sponge: Heat milk in a saucepan to 105 degrees. Remove from heat and whisk in the yeast. Stir in flour and cover with plastic wrap; allow to sit for 30 minutes.

To make dough: Whisk eggs and yolk together, adding the sugar. Stir in the melted butter and add salt, vanilla and zests. Add the flour to incorporate. With your hands, stir in the sponge for 2 minutes, then add the candied fruit.

Place the dough in a buttered bowl and cover with plastic wrap. Let the dough rise in a warm place for about an hour, or until dough has doubled in size.

Invert the bowl and press on the dough with your palms to deflate the dough.

Divide the dough in 2 long skinny pieces, and braid halfway. Place the egg in the center. Braid around it, to hold it in place.

Brush the dough with beaten egg (avoiding the whole egg) and sprinkle raw or coarse sugar on top. Let the dough rise for about an hour (or until doubled in size).

Preheat oven to 375 degrees and bake the Colomba on a parchment-lined cookie sheet for 35 minutes.


1 onion, chopped
1 clove garlic, minced
1 Tbsp. peanut oil
1 pint chicken broth
1/2 lb. zucchini, chopped
salt, pepper and curry powder to taste (leave out the curry if you don’t like it)
1 cup plain yogurt

Sautè onion and garlic in oil.  Add broth and zucchini, cook until the zucchini is tender.  Whiz in blender until smooth.  Add salt, pepper and curry powder. Whisk in yogurt and serve.


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

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

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

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

Slice ham and serve with apricot sauce. Serves 32.

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

(Niter Kebbeh) Makes 2 cups

2 cups butter (4 sticks)
1/4 cup chopped onions
2 cloves garlic, minced
2 teaspoons grated fresh ginger
1/2 teaspoon turmeric
4 whole cardamom seeds
1 cinnamon stick
2 whole cloves
1/4 teaspoon ground nutmeg
1 teaspoon dried basil

Melt butter in a small saucepan over very low heat until bubbling. Add onions, garlic, ginger, turmeric, cardamom, cinnamon, cloves, nutmeg and basil, and simmer for 45 minutes. Butter should be translucent and solids should be at the bottom of the pan.

Strain through cheesecloth into a heat-resistant container. Discard spices and butter solids. Cover tightly and refrigerate for up to 2 months. Use this spiced, clarified butter as you would cooking oil or butter, to sautè vegetables and meats.

From the Portland Oregonian

4 cups bread flour, plus more as needed
1 envelope active dry or fast-rising yeast (2 1/4 tsp)
1 1/2 tbsp granulated sugar
1 1/2 tsp salt
1 cup very warm water (125 degrees F)
1/4 cup plus 2 tbsp veggie oil
2 eggs (divided)
poppy seeds or sesame seeds for garnish

In a stand mixer fitted with a dough hook, combine the flour, yeast, sugar, and salt on low speed until blended. In a 2-cup glass measuring cup, combine water and oil. With the mixer on low, add the warm liquid to the flour mixture, pouring only as fast as it can be absorbed, scraping down the sides of the bowl as necessary. In the same manner,
Add 1 lightly beaten egg. Mix until the dough forms a ball, adding more flour, a little at a time, if necessary. Continue to mix until the dough is soft and elastic and not sticky, 2 to 3 minutes.

Turn dough out onto floured surface and knead by hand for one minute. Place the dough in a plastic bag or a bowl covered with plastic wrap. Let rise in a warm place until doubled, 45 minutes to 1 hour (or place in fridge for 2 to 24 hours).

Lightly grease a baking sheet or line with parchment paper. To make a 2-tier challah, punch down dough and divide the dough in 4 equal pieces. Roll 3 pieces into ropes about 1 1/2 inches thick and 14 inches long each. Place the three ropes side by side and braid, pinching the ends together. Put the formed loaf on the prepared baking sheet. Divide the remaining piece into 3 pieces, rolling each into smaller, thinner, and slightly longer ropes than the first. Form into braid and place aatop the first one and seal the ends underneath.

Lightly beat the remaining egg. Brush the loaf with the beaten egg (reserve the remainder) and sprinkle with poppy or sesame seeds. Cover with plastic wrap and let dough rise until doubled, about 1 hour.

Preheat the oven to 350 degree4s. Brush the challah once again with the beaten egg, adding more seeds if there are gaps. Bake about 15 minutes, then apply more egg and seeds if needed. Bake a total of about 35 minutes or until challah is a rich brown, the bottom sounds hollow when tapped with your fingers, and the interior temperature is
200 degrees F. Cool on a rack.


2 tablespoons butter
2 cup diced, uncooked potatoes
1/4 cup onion, finely chopped
1 cup diced ham
1/4 cup chopped fresh parsley, optional
6 eggs
1/2 teaspoon salt
Pepper to taste
2 tablespoon milk
1/2 cup shredded Colby, or cheddar or brick cheese

Melt butter in a 10-inch nonstick fry pan. Add potatoes and onion, cover and cook over medium heat for 20 minutes, stirring now and then to brown evenly OR until potatoes are tender and golden brown. Add ham; heat through, then sprinkle with parsley (if using).

Beat eggs, milk, salt and pepper together in a bowl. Pour over the potato mixture. Cover pan and cook 10 minutes OR until eggs are almost set. Uncover pan and check often and with a spatula, lift around edge of eggs and allow egg mixture to run under omelet during cooking. Sprinkle with cheese. Cover and cook until cheese melts. Cut into wedges and serve. Yield: 2 to 4 servings

1 - 16oz. package frozen green beans
2 cans cut green beans
1 lb. new red potatoes, washed and cut in quarters
6 strips bacon, cut in small pieces
1 small onion, diced
2 tbs. beef or ham soup base (optional)
Salt to taste
Throw all ingredients into large pot and add enough water to cover.  Beef or Ham soup base adds extra "meat" flavor, but only if you like the extra flavor.  Bring to boil, then turn heat to simmer.  Simmer on the back of the stove for at least an hour (2 hours is better).  Check occasionally and add more water to keep covered.  Add salt before

Next time you serve Crab Cakes, try this coulis instead of a Remoulade.

1 tomato, peeled and seeded
1/2 teaspoon tomato paste
1 small cucumber, peeled and seeded
1/2 red bell pepper, seeded
1 clove garlic, peeled and cleaned
1/2 rib celery, cleaned and trimmed
1 teaspoon extra-virgin olive oil
salt to taste

In a food processor, liquefy the tomato, tomato paste, cucumber, red pepper, garlic and celery. Season with salt and push through a fine strainer. Chill.

Makes 4 servings

2 tablespoons extra-virgin olive oil
1 1/2 pounds plum tomatoes (about 6), cut into 1/4-inch-thick slices
8 large garlic cloves, unpeeled
1 tablespoon balsamic vinegar, or to taste
water for thinning coulis
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
4 each 1-inch-thick halibut or other firm-fleshed fish fillets such as scrod (each about 6

Lightly brush a shallow baking pan with 1 tablespoon oil and in it arrange tomatoes in one layer. Brush tomatoes with remaining tablespoon oil and season with salt and pepper.

Wrap garlic tightly in foil and roast tomatoes and garlic in pan in middle of oven about 20 minutes, or until tomatoes are just lightly browned and garlic is tender when pierced with a knife.

Peel garlic and in a blender purée with tomatoes and vinegar until smooth, adding some water if coulis is too thick and season with salt and pepper. Strain through a fine mesh strainer.

Coulis may be made 1 day ahead and chilled, covered.

Prepare your fish by baking or broiling until just done.

To serve: In a saucepan heat coulis over low heat, thinning with more water if coulis is too thick, and season with salt and pepper. Keep coulis warm. Pour a pool on each of four warm plates and top with your cooked halibut.

All are from Emuna Braverman, of Aish Ha Torah in Los Angeles

Hamentashen with Yeast Dough

1 package (2-1/2 teaspoons) active dry yeast
1/3-cup sugar
1-teaspoon salt
4 cups flour
1-cup warm water
1/3-cup vegetable oil
1 large egg

Egg Wash:

1 large egg
1-tablespoon water


Purchased filling of your choice!

Combine all dry ingredients. In a separate bowl, mix together all liquid ingredients. Gradually add dry ingredients to the liquid to form a dough. Knead dough for 5 – 10 minutes until it is smooth and elastic. Spray a large mixing bowl with Pam and place dough inside. Spray Pam on dough and cover loosely with a towel until dough doubles in size.

Punch down dough. Divide into thirds on a lightly floured surface. Roll out each piece until it is ¼-inch thick. Cut out 3 -inch rounds. Reroll scraps. Place filling in the center of each dough round. Fold three sides up to form a triangle, leaving some filling exposed in the center.

Place hamentashen 2 inches apart on greased cookie sheets. Cover again and let rise at room temperature until nearly double, about one hour.

Preheat oven to 350 degrees. Brush tops of the hamentashen with the egg wash. Bake for about 25 minutes or until golden brown. Transfer to a wire rack to cool.

Hamentashen with Chocolate Cookie Dough

1/2 cup margarine
3/4 cup sugar
1 egg
1-teaspoon vanilla
1-1/2 cups flour
1/2 cup cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Suggested fillings:

One small Reese's peanut butter cup (dairy)
One-tablespoon marshmallow fluff (pareve [non-dairy])
One large Hershey's kiss (dairy)
Several chocolate or butterscotch chips (pareve [non-dairy])
Chocolate spread (pareve)

In a large mixer combine margarine, sugar, egg and vanilla until fluffy. In a separate bowl, combine all dry ingredients. Add to mixer and mix briefly to blend. Chill for 1 hour. Divide dough into quarters. Roll into 1/4-inch thickness on a lightly floured board. Cut out 3-inch rounds. Reroll scraps. Place filling in the center of each dough round. Fold three sides up to form a triangle, leaving some filling exposed in the center.

Place cookies 2 inches apart on greased cookie sheets. Preheat oven to 350 degrees. Bake for 15-17 minutes or until crisp. Transfer to a wire rack to cool.

More Traditional Hamentashen

3 eggs
1-cup oil
1-cup sugar
1-teaspoon vanilla
1/2 teaspoon almond extract
1-teaspoon baking powder
3 cups flour

Filling Suggestions:

Freda Small's Filling:

1 jar lekvar
1 teaspoon grated orange peel
1/2 cup sugar
1/2 cup honey
1/2 cup currants
Mix in a saucepan over low heat until combined.

Karen Rhodes' Great Grandmother's Filling:

1 cup chopped walnuts
1/4 cup honey
1 dash cinnamon
orange water to taste
Mix in a saucepan over medium heat until blended.

In a large mixer, beat together the eggs, oil, sugar, vanilla and almond extract. Add baking powder and flour until you get a workable dough. If dough is too wet, add more flour.

Divide dough into quarters. Toll to ¼-inch thickness on a lightly floured surface. Cut into 3-inch rounds. Reroll scraps. Place filling in center of each dough round. Fold three sides up to form a triangle, leaving some filling exposed in the center.

Place cookies 2 inches apart on greased cookie sheets. Preheat oven to 350 degrees. Brush with egg wash if desired (see yeast dough recipe). Bake for 15 – 17 minutes or until crisp. Transfer to a wire rack to cool.

Hamentashen with Tofutti Cream Cheese

2 cups flour
1/4 cup sugar
1/2 cup margarine, cut into pieces
1/2 cup tofutti cream cheese
1 large egg yolk
1-teaspoon vanilla
Filling of your choice

In the bowl of your food processor, pulse together flour, sugar, margarine and cream cheese until mixture resembles crumbs. Stir together egg yolk and vanilla and add to mixture in processor (with a few short pulses). Flatten dough into a disk, cover with plastic wrap and chill for 1 hour.

Divide dough in half. Roll to ¼-inch thickness on lightly floured board. Cut into 3-inch rounds. Reroll scraps.

Place filling in center of each dough round. Fold three sides up to form a triangle, leaving some filling exposed in the center. Place cookies 2 inches apart on greased cookie sheets.

Preheat oven to 375 degrees. Bake hamentashen for 20 minutes or until golden brown. Let cool briefly on cookie sheets, then transfer to wire racks to finish cooling.


Vanilla Pudding Mix

3 cups nonfat dry milk
4 cups sugar
1/2 tsp. nutmeg
1 tsp. salt
3 cups cornstarch
1/2 tsp. vanilla extract

Mix all except the vanilla, and store in an airtight container. To prepare, mix 1/2 cup of mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then add 1/2 tsp. vanilla extract.

                            Chocolate Pudding Mix

2 1/2 cups nonfat dry milk
5 cups sugar
3 cups cornstarch
1 tsp. salt
2 1/2 cups unsweetened cocoa

Mix and store in airtight container. To prepare, add 2/3 cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve.

                           Coconut Cream Pudding Mix

3 cups nonfat dry milk
4 cups sugar
1 tsp. salt
3 cups cornstarch
1 1/2 cups shredded unsweetened coconut
1 tsp. coconut extract

Mix the extract and the shredded coconut in a small bowl until the extract is absorbed. Add the coconut to the other ingredients and store in airtight container. To prepare, add 2/3 cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve.

                         Butterscotch Pudding Mix

2 cups nonfat dry milk
5 cups brown sugar, packed
1 tsp. salt
3 cups cornstarch

Mix and store in airtight container. To prepare, add 1/2 cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve.

Versatile Pudding Mix

5 quarts instant nonfat dry milk powder
3½ cups sugar
1¾ cups cornstarch
2¼ teaspoons salt

Additional Ingredients for Vanilla Pudding:
2 cups water, 1 whole egg yolk -- lightly beaten, 2 teaspoons vanilla extract

Additional Ingredients for Chocolate Pudding:
¼ cup baking cocoa, 2 cups water, 1 whole egg yolk -- lightly beaten,
2 teaspoons vanilla extract

In large bowl, whisk together the first 4 ingredients. Store in an airtight container
or re-sealable plastic bag for up to 1 year.

Yield: about 10 batches (21 cups total)

To Prepare Vanilla Pudding:
In a saucepan, combine 2 cups pudding mix and water. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Gradually stir about 1 cup hot mixture into egg yolk; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Pour into dessert dishes. Refrigerate. 6 servings

To Prepare Chocolate Pudding:
Add the cocoa to 2 cups pudding mix. Prepare according to directions for vanilla
pudding. Yield: 6 servings per batch.

Vanilla Pudding Mix (another one)
Serving Size : 32

1 1/4 cups powdered milk
1 1/4 cups cornstarch
1 5/8 cups sugar
1/4 teaspoon ground nutmeg
3/8 teaspoon salt

Combine all the dry ingredients and store in an airtight container. The mix fits in a quart jar. To prepare:

Add 1/2 cup mix to a saucepan. Add 2 cups milk and stir until blended. Bring to a boil, reduce heat and simmer while stirring constantly until thickened. Remove from heat and add 1/2 teaspoon of vanilla extract. Cool and serve.

Variations: Leave out the nutmeg and substitute your choice of extract. Almond, Banana, Lemon, Maple or Pineapple or other flavor that you like.


5 slices bacon, diced
1/2 finely chopped yellow onion
vegetable oil
2 tsp. corn starch mixed with 2 tsp. water
1/2 cup white vinegar
1/2 cup water
1/4 cup sugar
salt and pepper to taste

Fry bacon until crisp. Remove the bacon with a slotted spoon and set aside. Add
onion to bacon. Pour bacon fat into a measuring cup and vegetable oil to equal
1/2 cup. Add bacon fat to corn starch mixture and reserve. Combine vinegar, water,
sugar, salt and pepper in a small sauce pan and heat to a boil. Add cornstarch
mixture and cook until thickened (1-2 minutes). Remove from heat and add bacon
and onion. Use while warm. Makes 1 1/2 cups

Serves 6

1/2 cup vegetable oil
2 pounds beef stewing meat cut into 1-inch cubes
4 cups beef broth
4 Tbsp Worcestershire sauce
12 oz gravy (from a jar or you can make it yourself)
1 tsp sugar
6 oz tomato paste
1/2 tsp salt
1-1/2 Tbsp dried thyme
4 or 5 large baking potatoes (about 3 lbs), peeled and cut into large cubes
3 cups baby carrots or regular carrots peeled and cut into 1-inch slices
1 large onion cut into chunks
Water, if necessary

Get out your large soup pot. Seven- or eight-quart size will do it. Pour in your vegetable oil and put in your meat. Brown the meat on all sides quickly over medium high heat. Stir often to toss the meat around. You're not cooking it all the way through, just lightly browning the outside. (Five to six minutes.)

Pour in the broth, Worcestershire, gravy, sugar, tomato paste, salt and thyme. Stir this all up and bring to a boil. Then turn down to medium low. Let simmer covered for 45 minutes. Stir once in awhile to make sure nothing sticks to the bottom. You'll open the pot and be amazed at how much gravy you have!

Now it's time to peel your potatoes. (If you peel them ahead, they will turn brown.) Add the potatoes, onion and carrots to your pot. Bring to a boil again. You're going to simmer 15 to 30 minutes more until the potatoes are soft but not mushy and the carrots are cooked. If the liquid is not covering everything, you can add up to 2 cups more water and stir it into the gravy. Don't worry. The sauce will thicken up again.

Chopped parsley just adds a little color at the end as a garnish. Serve in soup bowls or other big bowls with some nice bread to soak up the sauce. This is a simple, Irish meal. Don't try to make it fancy.


2 tbsp. butter OR margarine
4 green onions, sliced
1 stalk celery, sliced
1 can (14 oz.) chicken broth
1/8 tsp. ground black pepper
3 medium potatoes, peeled and sliced 1/4" thick (about 1 lb.)
1 1/2 cups milk

Heat butter in saucepan. Add onions and celery and cook until tender.
Add broth, pepper and potatoes. Heat to a boil. Cover and cook over low heat 15 min. or until potatoes are tender.

Place half the broth mixture and half the milk in blender or food processor. Cover and blend until smooth. Repeat with remaining broth mixture and remaining milk. Return to saucepan. Heat through. Serves 5.

Serve with a spinach salad with honey mustard vinaigrette and some hot crusty rolls. For dessert serve fresh fruit salad.

In a large pot place:
35 frozen Italian meatballs (the 4 pound bags from Sam's Club are delicious)
2 cups frozen mixed vegetables
1-14 ounce can diced tomatoes
1 tsp Italian seasoning
1-14 ounce can beef broth
1 cup water
1/3 cup small pasta (orzo is good for this)
Bring to a boil, simmer 8-10 minutes or until pasta is tender. Serve with Parmesan

1 1/4 cup graham cracker crumbs
1/4 cup Splenda
3 tbsp butter

Mix ingredients together.  Press into bottom of a 10" spring form pan.
2 lbs cream cheese (4- 8oz pkgs)
1 1/4 cup Splenda
2 tbsp lime juice
pinch of salt
4 large eggs
topping: 16 oz sour cream (or whipped cream, to spread over after baking)
optional: no sugar added cherry pie filling

Preheat oven to 350 degrees. Beat cream cheese; add Splenda and beat until well mixed. Add lime juice and pinch of salt. Beat until smooth. Add eggs one at a time, beating well after each addition. Pour filling into crust. Pour sour cream over the top and ently spread to cover filling. Bake 50-60 minutes until firm to the touch. Let cool 15 minutes at room temperature. then 4-6 hours in the refrigerator.

Notes: If you wish, before serving, top with cherry pie filling.
To make individual servings, omit the crust, and place one vanilla wafer each in cupcake-paper lined muffin pans, then fill with cream cheese mix. Bake 20 minutes


1 can sweetened condensed milk (not evaporated milk)
3/4 cup fresh lime juice (any limes will do, you don't need Key limes)
4 eggs
1 graham cracker crust
1 cup whipping cream
3/4 cup sugar (or less, to sweeten the whipped cream)

Preheat oven to 325.  Separate the eggs and put yolks in a medium bowl. Save whites of eggs for something else (scrambled eggs).  Add condensed milk to the egg yolks and beat about five minutes till fluffy.  While the beaters are on, drizzle the lime juice in and beat 2 more minutes.  Pour filling into the graham cracker crust.  Bake in oven on center rack.  DO NOT OPEN OVEN DOOR while baking!  Bake about 22 minutes but if it a bit loose in the center, continue for another 3 minutes or so.  Remove from oven, let cool to room temperature, cover and chill.  When ready to serve, make whipped topping.  Beat cream till frothy (in a chilled metal bowl preferably) and then add sugar to the cream a little at a time, beating until stiff but do not over-beat.  Spread on top of pie and serve


For cakes
1 stick (1/2 cup) unsalted butter, softened, plus 1 1/2 tablespoons, melted
3/4 cup matzo cake flour plus additional for dusting
2/3 cup plus 1/4 cup sugar
1/4 teaspoon salt
3 large eggs, separated, at room temperature for 30 minutes
2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon zest

For syrup
1 1/4 cups sugar
1 1/2 cups water
1 (4- by 1-inch) strip fresh lemon zest
1/2 cup fresh lemon juice
8 large fresh basil sprigs

For whipped cream
1 cup chilled heavy cream

Special equipment: a muffin pan with 12 (1/2-cup) muffin cups
Garnish: small fresh basil leaves

Make cakes: Put oven rack in middle position and preheat oven to 350°F. Lightly brush 8 muffin cups with some of melted butter and chill 2 minutes, then butter again and chill 1 minute more. Dust cups with matzo cake flour, knocking out excess.
Beat together softened butter, 2/3 cup sugar, and 1/8 teaspoon salt in a large bowl with an electric mixer at medium-high speed until pale and fluffy, then add egg yolks, 1 at a time, beating until well blended. Beat in lemon juice and 2 teaspoons zest until combined. Add flour and mix at low speed until just combined.

Beat whites with remaining 1/8 teaspoon salt in another bowl with cleaned beaters until they hold soft peaks. Add 2 tablespoons sugar, a little at a time, beating, then beat until whites just hold stiff peaks. Stir one fourth of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Spoon batter into 8 prepared muffin cups.

Blend remaining 2 tablespoons sugar and 1 teaspoon zest with your fingertips and sprinkle over batter, then bake until cakes are puffed, edges are golden, and a wooden pick or skewer inserted in center of cake comes out clean, 20 to 25 minutes. Cool cakes in pan on a rack 15 minutes, then lift out cakes carefully (tops will break easily) and cool completely on rack.

Make syrup: Bring all syrup ingredients to a boil, covered, in a 3-quart heavy saucepan over moderate heat, stirring occasionally, then remove lid and boil 10 minutes. Pour syrup through a sieve into a bowl, pressing on and then discarding solids. Cool to room temperature.

Assemble dessert: Beat cream in a bowl with cleaned beaters until it just holds stiff peaks. Spoon 1/4 cup syrup into each of 8 shallow bowls and top with cakes. Spoon whipped cream on top of cakes. Makes 8 servings.


1 cup buttermilk baking mix
3 3/8 ounces instant lemon pudding
1 large egg -- lightly beaten
1/4 cup vegetable oil

Preheat oven to 350 degrees F. Grease 2 large cookie sheets. Mix first 4 ingredients in large bowl until dough forms. Roll dough into 1-inch balls. Place balls about 2 inches apart on prepared cookie sheets. Dip flat-bottom glass into sugar. Press glass onto dough ball and flatten into 1/4-inch-thick cookie. Repeat with remaining cookies. Bake until just golden brown on edges, about 10 minutes. Transfer to racks and cool completely. Yield: about 20 cookies (1 per serving).


  6  large  eggs -- separated
1/2 teaspoon  cream of tartar
1/4 teaspoon  salt
1 1/2 cups  sugar
  2 teaspoons  lime zest
1/4 cup  lime juice
1/4 cup  water
1 1/4 cups  flour
powdered sugar (garnish)
lime slices & leaves (garnish)

In large bowl with electric mixer, beat egg whites with cream of tartar and salt until whites hold soft peaks. Gradually add 1/2 cup of the sugar, beating until whites are stiff but not dry. Transfer to another large bowl. Put yolks in unwashed mixer bowl. Beat until thick. Add remaining sugar, 1 tbsp at a time, beating yolks very thick and ivory colored. Add lime rind, lime juice and water, beating until just blended. Beat in flour at a very low speed or by hand.  Add mixture to egg whites mix, gently but thoroughly folding in with a rubber spatula.

Turn into ungreased 10" tube pan. Spread evenly. Cut through batter several times with spatula to break up any air bubbles in batter. Bake at 325 degrees F for 1 hour or until done. Invert on wire rack to cool. Loosen cake from sides of pan with spatula. Set on serving plate. Sift powdered sugar over top, if desired. Garnish with lime slices and leaves before serving.


1/2 cup red wine (OR unsweetened grape juice)
1/2 cup red wine vinegar
2 cups cold water
1 onion, peeled and sliced
1 tsp. crushed bay leaves
4 - 5 pound top round or rump roast
3 Tbsp. olive oil
1/2 cup onion, chopped
1/2 cup carrots, chopped
1/2 cup celery, chopped
2 Tbsp flour
1/2 cup water
Salt and pepper to taste
1/2 cup crushed ginger snaps

Combine red wine, red wine vinegar, 2 cups water, onion and bay leaves and place in a large plastic bag that can be sealed. Place top round or rump roast in marinade, seal the bag and place in the refrigerator overnight. When ready to prepare, remove roast and strain the marinade to reserve juice but get rid of onion and spices. Reserve the marinade. Heat olive oil in a large stock-pot and brown onions, carrots, and celery. Sprinkle with flour and cook until flour starts to brown. Add 2 cups of reserved marinade and 1/2 cup of water. Place roast in marinade and vegetable mixture and cover. Simmer over low heat for 2 hours. Remove 2 and 1/2 cups of liquid from the roast stock pot and place in a saucepan with the crushed gingersnaps. Heat for about 10 minutes over medium heat until mixture starts to thicken. Slice roast and serve with gingersnap sauce.


1 lb. ground beef
1 can (10 3/4 oz.) Campbell's® Cheddar Cheese Soup
1 cup Pace® Chunky Salsa
4 hot baked potatoes, split
Sour cream (optional)
Sliced pitted ripe olives (optional)

Cook beef in skillet until browned. Pour off fat. Add soup and salsa and heat through. Serve over potatoes. Top with sour cream and olives, if desired. Serves 4.

To bake potatoes, pierce potatoes with fork. Bake at 400°F. for 1 hr. or microwave on HIGH 10 1/2 to 12 1/2 min. or until fork-tender.

from Essence of Emeril

8 to 10 pound brisket
Garlic cloves
1 quart beef stock (unsalted or low salt)
3 large onions, sliced
3 tablespoons vegetable oil
2 teaspoons salt
2 teaspoons Emeril's Original Essence
1 teaspoon freshly ground black pepper to taste
1 teaspoon onion powder
1 teaspoon garlic powder
1 cup ketchup
1 cup chili sauce
1 cup brown sugar

Preheat oven to 500ºF. Using a paring knife and your finger, stuff brisket all over with garlic. Place brisket in a baking dish or casserole and bake until browned on top, remove from oven, turn brisket and return to oven until browned on both sides. Reduce oven temperature to 350ºF. Add enough beef stock to casserole to come up 1 inch on sides, cover with foil and bake one hour.

While brisket is cooking, heat a large skillet over medium high heat and sauté onions in vegetable oil, stirring occasionally, until caramelized and most liquid has evaporated, about 20 minutes. Set aside.

Remove brisket from oven after one hour and add caramelized onions and all remaining ingredients, moving meat around to combine ingredients. Cover and continue to bake until very tender but not falling apart, another 2 to 3 hours. Remove brisket to a carving board and slice. Strain reserved cooking liquids and pour over sliced brisket. Brisket may be returned to casserole dish and allowed to cool, then served the next day. (Reheated in oven.) Brisket is better if made a day in advance. Yield: 8 to 10 servings


1 cup buttermilk
2 cups sugar
1 tsp baking soda
2 cups chopped pecans
2 tsp vanilla
1 tbsp margarine
Dash of cinnamon
Combine milk, baking soda, sugar, and cinnamon in a heavy saucepan.  Bring to boil and boil to the soft ball stage.  Remove from heat and stir in pecans, vanilla and margarine.  Beat candy until it loses it's gloss. Scrape to one end of the pan. When it begins to thicken and gets creamy looking, drop by teaspoonfuls onto wax paper.  Remove from wax paper as soon as they set. 
Note: You can substitute 1 tsp of butter flavoring for 1 tsp of vanilla.


1 lb. broccoli, chopped
1 pint chicken broth
salt, pepper and nutmeg
cream to taste

Cook broccoli until very tender in half the broth.  Put the other half of the broth, chilled, into the blender and add the hot broccoli.  Whiz until smooth. Return to the pot and heat.  Add salt, pepper and nutmeg then whisk in cream to taste.

Makes 6 servings

1 whole roasting chicken, patted dry, giblets removed (31/2 to 5 pounds)
1/4 cup plus 2 tablespoons vegetable oil (divided)
1 tablespoon minced garlic
1 jalapeno chili (preferably red), minced (use 2 chilies for extra spiciness)
1 teaspoon salt
1/2 teaspoon black pepper
Juice of 1 large lemon
1/4 teaspoon ground coriander
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 tablespoon chopped fresh flat-leaf (Italian) parsley
3 carrots, peeled and sliced into 1-inch pieces
6 Yukon Gold potatoes, quartered
2 leeks, white part only, halved lengthwise, rinsed and cut into 2-inch pieces
11/2 white onions, quartered
2 yams, peeled and cut into 1-inch pieces
2 stalks celery, cut into 2-inch pieces
3 plum tomatoes, halved
Hot steamed rice

Preheat oven to 500 degrees. Place chicken in a medium roasting pan.

Prepare marinade of 1/4 cup oil, garlic, chili, salt, black pepper, lemon juice, coriander, ginger, cinnamon and parsley in a small bowl. Stir to blend.

Rub and pour marinade over and inside of chicken. Add chopped vegetables to roasting pan, surrounding chicken. Drizzle vegetables with remaining 2 tablespoons oil and toss lightly to coat. Place roasting pan in oven and roast uncovered for 10 minutes.

Reduce heat to 350 degrees and continue roasting for 11/2 hours, basting chicken and vegetables every 20 minutes, until the juices run clear when the meatiest part of the chicken is pierced with a fork (or until a meat thermometer reaches 170 degrees in the breast or 180 degrees in the thigh). Allow chicken to rest on a cutting board for 10 minutes before carving. Serve with steamed rice.

This is a traditional Filipino recipe. Makes 4 to 6 servings

5 cloves garlic, finely chopped
1 medium onion, finely chopped
2 tablespoons vinegar (preferably balsamic vinegar)
5 bay leaves
2 sticks cinnamon, cut in half lengthwise
1 teaspoon freshly ground black pepper
11/2 teaspoons coarse salt
1/2 teaspoon MSG (monosodium glutamate; optional)
31/2 pounds pork butt (also labeled Boston), cut into 1-inch pieces
2 tablespoons olive oil
1 cup water
1 tablespoon soy sauce

In a large bowl, place garlic, onion, vinegar, bay leaves, cinnamon, pepper, salt and MSG, if desired; mix. Add cubed pork. Toss well, cover, and refrigerate to marinate for 2 hours, stirring every 20 minutes, or marinate overnight.

Heat olive oil in a large, heavy skillet over medium heat. Add pork and seasonings and cook uncovered for 20 minutes until morsels become firm. Add 1 cup water, reduce heat to low and simmer covered for 1 hour. Stir in 1 tablespoon soy sauce and cook uncovered until gravy reaches desired consistency, about 5 to 10 minutes.

from Prime Time Emeril Cookbook

4 cups milk
1 teaspoon salt
1/2 pound lard
Three 1/4-ounce envelopes active dry yeast
5 pounds flour (St. Elizabeth or Rose brand preferred)
12 large eggs
4 cups sugar
Zest of 1 lemon, grated
1 large egg beaten with 1 tablespoon water, for glaze
5 eggs (optional)

In a saucepan combine the milk, salt, and lard and bring to a boil. Set aside. In a small bowl combine the yeast, 1 cup of the flour, and 1/2 cup warm water and set aside.

In a large bowl, with a whisk, combine the eggs, sugar, and lemon zest and mix thoroughly. Add the milk mixture, yeast mixture, and remaining flour and thoroughly combine. Set aside to rise, kneading 6 times every half hour. The bread will take 6 hours to rise.

Prepare 5 round loaf pans with butter or lard. Divide the batter among the pans (pans should be half full). Press the dough evenly in the pan and let it rise again until it reaches the top of the pan.

Preheat the oven to 350 °F. Brush with beaten egg and bake for about 1 hour, until golden brown. Yield: 5 loaves

Note: If you choose to add the five eggs for Easter, place an egg on top of each loaf during the final rising.


2 cups chopped unpeeled potatoes, cooked
1/2 cup finely chopped cooked ham
3 green onions, sliced
6 eggs
1/4 cup milk
1/3 cup Miracle Whip Dressing
1/4 tsp. each: salt and black pepper

Preheat oven to 350°F. Mix potatoes, ham and onions; spoon into greased 9-inch pie plate. Beat eggs and milk in small bowl with wire whisk until well blended. Add dressing, salt and pepper; mix well. Pour evenly over potato mixture.
Bake 25 to 30 min. or until center is set. Let stand 10 min. Cut into 6 wedges to serve.

Makes 4 servings

1 whole egg
1 egg yolk
1/4 cup granulated sugar
3 tablespoons fresh lemon juice
1 teaspoons freshly grated lemon zest
1/8 pound unsalted butter, chilled and cut into 4 pieces
1/2 cup heavy cream, chilled
peanut oil, for deep-frying
8 square wonton wrappers
1/4 cup sifted confectioners’ sugar
lemon or orange zest, cut into thin strips, for garnish
Raspberry Coulis (recipe follows)

In a saucepan, whisk together the egg and egg yolk. Whisk in the sugar, lemon juice and lemon zest. Add the butter pieces all at once and place over medium heat. Cook, stirring constantly, until mixture begins to develop body and thickens, about 4 to 5 minutes.

Do not boil. Remove from the heat and pour through a wire-mesh strainer into a bowl. Cover and refrigerate until chilled.

In a bowl, whip the cream until it forms soft peaks. Fold the chilled lemon mixture into the cream. Cover and chill.

In a large saucepan, heat the oil to 350 degrees F. Drop individual wontons into the oil, 3 or 4 at a time, frying them until they are just golden brown. Remove carefully with tongs to paper towels to drain. Repeat until done. Cool the wrappers and break them each into two pieces and dust with confectioners’ sugar.

To assemble the Napoleons, ladle a pool of the Raspberry Coulis onto cold serving plates. Forming 4 layers in all, alternate broken wontons and spoonfuls of the lemon cream, ending with the cream. Garnish with citrus zest. Serve immediately.

Raspberry Coulis

2 pints fresh raspberries
2 tablespoons sugar
1 teaspoon lemon juice

Combine the berries, sugar and lemon juice in a food processor or blender. Process until it is smooth. Pass through a wire fine mesh strainer to remove seeds. Cover and refrigerate until ready for use.


1/4 cup olive oil
5 large cloves garlic
4 red bell peppers, roasted, peeled and cut into 1/2 inch pieces
1 tablespoon Balsamic vinegar
1 teaspoon tomato paste
1 pinch sugar
salt and pepper to taste

Heat the oil in large skillet. Add garlic and sauté for 3 to 4 minutes.

Stir in peppers, vinegar and tomato paste. Add salt and pepper to taste. Cook 15 minutes.

Allow to cool just a bit and purée until smooth. Keep warm and drizzle on your grilled steak right off the grill.


  64 ounces  dill pickles -- 2- 32 oz. jars -whole
  4   cups  sugar
  4   tablespoons  hot sauce -- more or less, as desired
3/4  teaspoon  red pepper flakes
  3   cloves  garlic -- minced
  1   large  onion -- thinly sliced

Cut pickles into 1/4 inch slices and combine with remaining ingredients in a large bowl.  Stir well.  Cover and let stand for 2 hours, stirring occasionally.  Spoon back into original jars, cover and refrigerate up to 1 month.  For best flavor, wait for 1 week before eating.


1 lb ground beef
4 1/2 oz corned beef spread; 1 can, or 4 1/2 oz deviled ham; 1 can
1/4 cup onion; finely chopped, (1 small)
1/4 tsp salt
1/8 tsp garlic salt
1/8 tsp pepper
 8 oz sauerkraut; drained, 1 can
 5 Swiss cheese slices; * Each cheese slice should be 3 inches by 3 inches.

Mix all the ingredients together except the sauerkraut and cheese. Shape mixture into 5 patties, each about 3/4-inch thick. Set oven control to broil or 550 degrees F. Broil the patties 4 inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes. Top each patty with sauerkraut and a cheese slice. Broil until the cheese is
melted and a light brown in color. Nice served on toasted rye or pumpernickel buns or bread. Yield: 5 servings.

 Serves: 16

  1-1/4 cups graham cracker crumbs
   4-5 tablespoons margarine, melted
   6-1/2 tsps Equal for Recipes OR 21 packets Equal sweetener, divided
   2 packages (8 ounces each) fat-free cream cheese, softened
   1 package (8 ounces) reduced-fat cream cheese, softened
   2 eggs
   2 egg whites
   2 tablespoons cornstarch
   1 cup fat-free sour cream
   1/3 cup Dutch process cocoa
   1 teaspoon vanilla
   1 cup light whipped topping
   Unsweetened chocolate shavings, as garnish

Mix graham cracker crumbs, margarine, and 1 teaspoon Equal for Recipes in 9-inch spring-form pan; pat evenly on bottom and 1/2 inch up side of pan.Beat cream cheese and remaining 5-1/2 teaspoons Equal for Recipes until fluffyin large bowl; beat in eggs, egg whites, and cornstarch. Beat in sour cream, cocoa, and vanilla, blending well; pour into crust.  Bake cheesecake at 300 degrees F. just until set in the center, 45 to 50 minutes. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight. Remove side of pan; place cheesecake on serving plate.  Spread light whipped topping over top and garnish with chocolate shavings.


1 1/2 cups heavy cream, divided
1 large egg yolk
12 ounces semi-sweet chocolate
1/3 cup corn syrup
1/4 cup unsalted butter
1 teaspoon vanilla extract
whipped cream, garnish

1 (12 ounce) bag cranberries
1 cup sugar
1 1/2 cups water
1 teaspoon allspice

To make the Pate: Line an 8x4x2 1/2-inch loaf pan with good plastic wrap. Combine 1/4 cup cream with egg yolk and set aside.

Combine the chocolate, corn syrup and butter in a heavy saucepan. Cook over low heat until melted, stirring frequently. Remove from heat. Add cream mixture to saucepan. Cook 1 minute over medium heat, stirring constantly. DO NOT BOIL. Let cool to room temperature.

Beat the remaining cream with vanilla in a small mixing bowl until soft peaks form. Use a rubber scraper to gently mix the chocolate into the whipped cream. Pour into pan. Cover with plastic wrap. Refrigerate overnight.

To make the Cranberry Coulis: Place the ingredients in a non-reactive saucepan and bring to a simmer. Cook until the cranberries have burst, about 20 minutes and transfer to a blender. Blend until smooth. Chill.

To Serve: Spoon some Cranberry Coulis on a dessert plate. Place a slice of Chocolate Pate on plate. Garnish with the whipped cream.


6 oz small boiling potatoes
1 1/4 teaspoons salt
1/4 cup fresh lemon juice
2 tablespoons drained bottled capers, rinsed and finely chopped, plus additional whole
capers for sprinkling
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons sugar
1/2 cup extra-virgin olive oil
1 small red onion, halved lengthwise, then very thinly sliced crosswise
1 firm-ripe California avocado
1/2 seedless cucumber (usually plastic-wrapped), thinly sliced crosswise
3/4 lb thinly sliced smoked salmon
1/2 lb sliced pumpernickel bread, cut into triangles

Peel potatoes and cut into 1/4-inch-thick slices, then transfer to a 2-quart saucepan and cover with water by 1 inch. Add 1/2 teaspoon salt and bring to a boil. Reduce heat and simmer, partially covered, until potatoes are tender, 5 to 8 minutes. Drain, then transfer to a bowl.
Meanwhile, whisk together lemon juice, chopped capers, mustard, sugar, and remaining 3/4 teaspoon salt until sugar and salt are dissolved, then whisk in oil until emulsified.

Toss potatoes gently with 1/4 cup dressing. Toss onion with 1/4 cup dressing in another bowl and let stand 5 minutes.

Peel and pit avocado, then cut into 1/4-inch-thick slices.

Arrange potatoes, avocado, cucumber, onion, salmon, and bread on a large platter and sprinkle with whole capers. Drizzle with some dressing and serve remainder on the side. Makes 4 main-course servings.

Chicken, green pepper and sweet pineapple chunks are cloaked in a soy sauce-spiked Pace® Picante Sauce and served over rice.

1 can (20 oz.) pineapple chunks
2 tbsp. cornstarch
2 tbsp. soy sauce
2 tbsp. vegetable oil
1 lb. boneless chicken breasts, cut into strips
2 medium green peppers OR red peppers, cut into 1" pieces
1 1/2 cups Pace® Picante Sauce
4 cups hot cooked rice

Drain pineapple, reserving juice.

Mix cornstarch, pineapple juice and soy sauce.

Heat half the oil in skillet. Add chicken and cook until browned, stirring often. Remove chicken.

Add remaining oil. Add peppers and cook until tender-crisp. Add picante sauce, pineapple and cornstarch mixture. Cook and stir until mixture boils and thickens. Return chicken to skillet and heat through. Serve over rice. Serves 4.


6 oz uncooked fusilli (pasta twists)
2 cloves garlic, finely chopped
1/4 tsp crushed red pepper
12 oz medium shrimp, peeled and deveined
2 cups snow peas
1 (8 oz) can sliced water chestnuts, drained
1/3 cup sliced green onions
3 tbsp lime juice
2 tbsp chopped fresh cilantro
2 tbsp olive oil
1 tbsp reduced sodium soy sauce
1/4 tsp cumin

Cook pasta according to package directions, omitting salt; drain. Set aside. Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Add garlic and red pepper; stir-fry 1 minute. Add shrimp; stir-fry 5 minutes or until shrimp are opaque. Remove shrimp from skillet. Add snow peas and 2 tbsp water to skillet; cook, covered, 1
minute. Uncover; cook and stir 2 minutes or until snow peas are crisp-tender. Remove snow peas from skillet. Combine pasta, shrimp, snow peas, water chestnuts, and onions in large bowl. Blend lime juice, cilantro, oil, soy sauce, and cumin in small bowl. Drizzle over pasta mixture; toss to coat. Yield: 6 servings.


1 teaspoon canola oil
1 teaspoon grated orange zest
3 cups trimmed fresh snow peas (about 3/4 pound)
Salt and freshly ground black pepper
1 tablespoon finely chopped toasted cashews (see note)

In a medium nonstick skillet, heat the canola oil over medium-low heat. Add the orange zest and cook, stirring frequently, for 2 minutes, until zest begins to shrivel. Add the snow peas, season to taste with salt and pepper, and increase heat to medium.

Stirring constantly, cook for 3 to 4 minutes, until the snow peas are bright green and crunchy. Sprinkle with the cashews and serve. Note: To toast the cashews, put them in a small skillet over medium-high heat and stir frequently for 2 to 3 minutes, until lightly brown. Immediately transfer the nuts to a small dish and cool.


2 1/4 cups flour
1 tsp baking soda
1 cup butter
1/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla
1 pkg (4 servings) instant pudding, vanilla
2 eggs
chocolate chips, nuts ( as much or as little as you like)

Mix flour with baking soda.  Combine butter, sugars, vanilla and pudding mix in large bowl; beat until smooth.  Beat in eggs.  Add flour mixture; then stir in chips and nuts.  Drop by tsp onto ungreased cookie sheet.  Bake at 375 for 8 - 10 minutes.


3 mangoes
2 tablespoons champagne vinegar
1 1/2 teaspoons fresh ginger
1/2 teaspoon salt
1/4 cup granulated sugar
1/4 cup white wine
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper

Mix together mango, vinegar, ginger, salt, sugar, wine, allspice and cayenne pepper. Using a blender, purée the mixture. Place in a sauce pot and simmer for 5 minutes to combine the flavors.


2 tablespoons olive oil
2 onions, chopped
2 cloves garlic, crushed
1 green capsicum seeded and chopped (bell pepper)
1 1/2 lbs (or so) chuck steak, trimmed and cubed
8 cups beef stock
2 ½ cups dried red kidney beans, soaked in water overnight and drained
1 can Tomato puree
1 Tsp chopped chili  or to taste
1 teaspoon chili sauce
1 teaspoon ground cumin
Seasonings, to taste

Heat oil in a large saucepan. Sauté onions and garlic until onions are tender.

Add capsicum. Sauté for 2 minutes.  Blend in all remaining ingredients.

Bring to the boil. Reduce heat. Simmer, covered, for 2 hours or until beans and meat are tender.  Serve with rolls.  Serves 6 to 8.

Can be made with fresh strawberries, when in season, or with deep frozen strawberries. A very versatile recipe, try it on the White Chocolate Mousse recipe that follows.

1 pound strawberries
3 tablespoons sugar
1 tablespoon lemon juice

Fresh strawberries: Wash and dry the strawberries and remove the green stems. Cut them in half and blend into a smooth mixture adding the lemon juice and the sugar.

Deep frozen strawberries: These should be allowed to de-freeze slowly to room temperature. Place them in a sauce pan with the sugar and lemon juice and cook on gentle heat for ten minutes. Blend to a smooth sauce and serve either hot or cold.


8 Tbsp butter cut into small pieces
2 cups plus 3 Tbsp all-purpose flour
1 1/2 cups sugar
1 cup chopped walnuts, pecans, or hazelnuts
2 tsp ground cinnamon
2 tsp baking powder
1/2 tsp salt
1 egg
3/4 cup milk

Combine 3 tablespoons butter, 3 tablespoons flour, 3/4 cup sugar, nuts, and 1 teaspoon cinnamon in a small bowl, mix well, and set aside. 

Combine the remaining flour, butter, sugar, baking powder and salt and mix just until the butter is coated with flour.  Add the egg and milk and mix until lumpy but well blended. 

Pour half the batter into a greased and floured 9-inch square cake pan and sprinkle with half the streusel mixture.  Add the remaining batter and streusel and bake in a preheated 375 F oven until a toothpick inserted in the center comes out clean, about
30 minutes.  Cool on a wire rack for at least 10 minutes before serving.  Serves 6 to 8.


2/3 cup sugar
2 Tbsp. cinnamon
1/4 tsp. salt
1 egg white
3 and 1/2 cups pecans

Combine sugar, cinnamon, and salt and set aside. Beat egg white until foamy and add nuts to coat with egg. Stir in sugar/cinnamon mixture and coat. Spread on a baking pan and bake at 300 for about 30 minutes.

from Emeril Live

12 sugarcane swizzle sticks, each cut into about 3 inch pieces
1 hickory smoked ham, spiral sliced, 8 to 10 pounds (no bone, water added, cooked)
1 cup firmly packed light brown sugar
1 cup Steen's 100 percent Pure Cane Syrup
1/2 cup dark molasses
1/2 cup dark corn syrup
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 teaspoon dry mustard
1/4 cup water
1 1/2 pounds (about 4) Bartlett pears
1 1/2 pounds (about 4) Granny Smith apples
2 dozen medium buttermilk biscuits

Preheat the oven to 350 degrees F. Line a shallow baking pan with parchment or waxed paper. Insert the sugarcane sticks into the ham at 3 to 4-inch intervals. Tie the ham, using kitchen twine, at two inch intervals horizontally and vertically to keep it together. Place on a wire rack in the baking pan. In a mixing bowl, combine all of the ingredients together except for the mustard and water. Mix well. In a small bowl, dissolve the mustard in the water, then add to the spice mixture. Blend well. Makes about 2 1/2 cups. Brush the entire ham with the glaze, coating it evenly. Wash, core, and halve the fruit. Place all around the ham. Baste the ham a second time and baste the fruit with the glaze. Bake for 45 minutes. Baste the ham and fruit again. Bake another 45 minutes. Remove the ham from the oven and let it rest for 5 minutes. Remove and discard the string and swizzle sticks. Serve the apples and pears on a platter with the ham. Serve everything warm or at room temperature. Serve the biscuits on the side. Serves 10-12.

Makes 4 servings

1 1/2 pounds tilapia fillets
1/8 teaspoon garlic powder
1/8 teaspoon chili powder
1/8 teaspoon fresh ground black pepper
1 tablespoon lime juice
1/4 teaspoon crushed red hot pepper
2 teaspoon Worcestershire sauce
2 tablespoons vegetable oil
1 onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
salt to taste
fresh ground black pepper to taste
1 tomato, diced
10 each10-inch flour tortillas
chunky salsa for garnish
guacamole for garnish
cheddar cheese, shredded, for garnish

Combine garlic powder, chili powder, pepper, lime juice, crushed red pepper and Worcestershire sauce. Marinate tilapia fillets 30 minutes to 1 hour in a zip style plastic bag.

Heat oil in large frying pan on medium heat. Sauté onions, for 5minutes, add peppers and cook until just hot. Season to taste with salt and pepper. Place peppers and onions on a serving dish. Keep hot.

Remove tilapia fillets from marinade and cook in frying pan on medium heat until fish flakes easily with fork. Place finished fish on serving dish over peppers and onions, serve with tortillas, salsa, guacamole and shredded cheese.


1 3/4 pounds ripe tomatoes, peeled
1 tablespoon olive oil
2 tablespoons minced shallots
1 garlic clove, minced
1 teaspoon red wine vinegar
4 fresh basil leaves, whole
salt and freshly ground pepper, to taste

To peel, cut out stem and make a shallow criss-cross slice on the bottom of the tomato. Plunge into boiling water for 30 seconds and remove to an ice bath for another 30 seconds. The skin should just peel off.

Put a mesh strainer over a large bowl. Quarter the tomatoes. Squeeze seeds and juice into strainer, pressing to extract as much juice as possible. Discard seeds. Finely chop tomato pulp. Add to the tomato juice in the bowl.

Heat olive oil in a one gallon stock pot over low heat. Add shallots and garlic and cook until softened, stirring occasionally, about 5 minutes. Add tomatoes with their juice and cook until reduced to thick purée, stirring frequently, about 25 minutes. Allow to cool a bit, put the tomatoes in a blender and purée. Return to the pot.

Stir in vinegar and basil leaves. Season with salt and pepper. Cook for another 5 minutes and remove basil leaves.

Set up another pot with a strainer over the top. Pour the mixture into the strainer and allow the solids to sit for a few minutes. Liquid will accumulate in the pan under the strainer. When you are satisfied that you have gotten most of the liquid from your coulis, return the pan with the liquid to the stove and reduce it until it is almost a syrup. Leave the solids in strainer over a bowl.

Then add your solids back to it and you are done. Adjust seasonings.


1 can (10 3/4 oz.) Campbell's® Cheddar Cheese Soup
1 cup Prego® Traditional Pasta Sauce
1/3 cup milk
4 cups cooked elbow pasta
Grated Parmesan cheese

Mix soup, pasta sauce, milk and pasta in saucepan. Heat through. Serve with cheese. Serves 5.

Slice cucumber and onion; toss with a vinaigrette. Add warm crusty dinner rolls and dinner is complete. Serve pound cake topped with strawberries for dessert.

Makes 6 servings

1 teaspoon unflavored gelatin
1/4 cup cold water
1 cup Strawberry Coulis (recipe above)
7 large egg yolks
8 ounces white chocolate
1 cup whipping cream

Soften the gelatin, by sprinkling it into the cold water. Allow it to soften for 10 minutes.

Put about 1 1/2 tablespoons of Strawberry Coulis into the bottom of 6 chilled wine glasses, making sure not to get the sauce on the side of the glass.

Combine the egg yolks and gelatin/water in a double boiler and whisk briskly over medium-low heat until the mixture is thick enough to form soft peaks. Remove from heat and transfer to a large bowl to cool slightly.

Place the white chocolate in a microwavable bowl and heat on medium for 30 seconds. Remove the bowl from the microwave and stir with a fork. If the chocolate is thoroughly melted, fold it into the egg mixture. If not, continue to melt in 10 second intervals, then fold.

Whip the heavy cream until stiff peaks form. Fold into the egg and chocolate mix with a rubber spatula. Carefully pour the mousse into the glasses over the coulis. Chill for at least 5 hours. Overnight is better.








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