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Recipes from Spike & Jamie

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

PORK TENDERLOIN with cheddar crust


1 pound butter
2 teaspoons fresh basil, chopped
2 teaspoons fresh oregano, chopped
1 each bay leaf, crumbled
1/2 cup lemon juice
2 teaspoons cayenne pepper
5 each garlic cloves, minced
1/2 cup black pepper, finely ground
4 pounds large raw shrimp in shells

The shrimp should be of a size to number 30 to 35 per pound. Melt the butter in a large deep sided frying pan or iron skillet over low heat. When melted, raise the heat, and add the remaining ingredients except the shrimp.

Cook, stirring often, until browned to a rich mahogany color, about 10 minutes. Add the shrimp, stirring and turning to coat well with the seasoned butter. Cook until the shrimp have turned a rich deep pink. Serve the shrimp in their shells, peeling them at the table.

   Nonstick cooking spray
6   egg yolks
1/2  teaspoon almond extract
2/3  cup no-calorie, heat-stable granular sugar substitute (Splenda)
3/4  cup almonds, finely ground
6   egg whites
1  cup sliced fresh strawberries
1/2  cup whipping cream, whipped

Lightly coat a 9-1/2-inch round cake pan with cooking spray; set aside. 

In a large mixing bowl beat egg yolks with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Add almond extract; beat on low speed until combined. Gradually add sugar substitute beating on low speed until combined. Fold in almonds. Set aside. 

Thoroughly wash the beaters. In a medium mixing bowl beat egg whites on medium speed until stiff peaks form (tips stand straight). Fold about one-fourth of the egg whites into the egg yolk mixture until combined. Fold remaining egg whites into egg yolk mixture. Spoon into prepared pan, spreading evenly. 

Bake in a 350 degree F oven about 20 minutes or until puffed and golden and a knife inserted near the center comes out clean. Cut into wedges. Serve warm with strawberries and whipped cream. Makes 8 servings. 


1 1/2 cups flour, unbleached and unsifted
5 tablespoons sugar
1 tablespoon lemon rind, grated
2/3 cup butter or margarine
1 egg yolk, large
1 tablespoon milk

1/4 cup raisins
1/4 cup rum
1/2 cup soft breadcrumbs
2 tablespoons butter or margarine, melted
4 cups tart apples, sliced
1 tablespoon lemon juice
1/4 cup sugar
3 large eggs, beaten
1/3 cup sugar
1 3/4 cups milk

Soak raisins in 1/4 cup rum for 1/2 hour before using.

Crust: To make crust, mix flour, sugar and lemon rind. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg yolk and 1 tablespoon of milk, mix gently to form a dough. Pat into bottom of a 10-inch spring-form pan that has sides only greased. Press dough up sides of pan for 1 inch.

Filling: Toss together breadcrumbs and melted butter. Spread evenly over pastry crust. Toss apple slices, lemon juice and 1/4 cup of sugar. Spread apples over crumbs. Drain raisins, reserving rum and sprinkle raisins over apples. Bake in a preheated 350 degree oven for 15 minutes.

Beat eggs and sugar until thick and lemon-colored. Stir in milk and reserved rum. Pour custard over apples and bake for 45 to 60 minutes at 350 degrees until custard is set.

Cool completely before serving. Do not remove spring-form pan until cool.


20 Tbsp (2 1/2 "sticks,") unsalted butter at room temperature
6 egg yolks
1/2 cup sugar
1 1/4 cups ground almonds
1 cup heavy cream
3 Tbsp rum or brandy (optional)
About 40 ladyfingers
About 1 cup milk
1 cup toasted slivered almonds for garnish
Powdered (confectioner's) sugar or whipped cream for garnish

Beat the butter, egg yolks, and sugar until light and fluffy.  Stir in the ground almonds, cream, and optional rum.  Dip the ladyfingers in the milk and cover the bottom of a 9-inch spring-form pan with them.  (Note: Wrap the outside of the spring-form pan with aluminum foil and secure with a piece of string to prevent leakage.) Spread 1/3 of the almond mixture over the ladyfingers.  Repeat with alternating layers of ladyfingers and almond mixture, ending with a layer of ladyfingers.  Wrap tightly in plastic wrap or aluminum foil, place a heavy plate or cutting board on top, and refrigerate overnight.  To
serve, run a thin knife blade around the inside of the pan before releasing the spring.  Press toasted slivered almonds around the side of the torte and top with powdered sugar or whipped cream.  Serves 8 to 12.


1 fully ripened Mexican avocado, halved, pitted and peeled
1 tablespoon lime juice
1/2 teaspoon salt, divided
Pinch ground red pepper
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 pound flank steak
1 (12- to 14-inch) loaf Italian bread
1 cup torn salad greens
1 ripe large tomato, thinly sliced

Preheat broiler. In a small bowl, mash avocado with a fork; stir in lime juice, 1/4 teaspoon of the salt and the red pepper; set aside. In a cup, combine cumin, chili powder and remaining 1/4 teaspoon salt. Rub seasoning mixture over both sides of steak; place on a rack in a broiler pan. Broil steak, 2 to 3 inches from heat source, until cooked as desired (about 5 minutes on each side for medium). Remove to a cutting board; let rest for 5 minutes; cut diagonally in thin slices. Split bread horizontally almost through. Spread avocado mixture on top half; layer salad greens, beef and tomato on bottom of loaf; close sandwich. Cut crosswise in 4 pieces. Serves 4


2 fully ripened Mexican avocados, halved, pitted and peeled
1 loaf French or Italian bread (16 inches)
1 can (16 ounces) refried beans
2 tablespoons thinly sliced green onion (scallion)
1/2 teaspoon ground cumin
4 ounces pepper Jack cheese, shredded (about 1 cup)
1 cup chopped ripe tomato (about 1 medium)
2 tablespoons chopped fresh cilantro
2 teaspoons lemon juice
Salt and ground black pepper to taste

Preheat oven to 450ºF. Slice 1 avocado and chop remaining avocado; set aside. Slice loaf horizontally in half; pull some of the bread out from each half to make a slight cavity. Place bread shells on a baking sheet. In a bowl, combine beans, onion and cumin; spread onto bread. Arrange avocado slices over bean filling. Top with cheese and bake until the filling is hot and cheese has melted, 5 to 7 minutes. In a small bowl combine chopped avocado with tomato, cilantro and lemon juice; season with salt and pepper. Serve sandwiches topped with avocado-tomato salsa. Serves 4
1 box lasagna noodles (NOT cooked!)
1 dozen hard cooked eggs, sliced with and egg slicer
1 pound bacon, cooked and crumbled (reserve a bit for the top to garnish)
2 cups shredded Swiss cheese
3 cups medium white sauce. (recipe below)
1 cup HOT water
in a 9x13 pan spread a bit of the white sauce. Layer of UNCOOKED lasagna noodles, layer of sliced eggs, 3/4 cup white sauce, bacon bits (1/3 of what you have), and sprinkle with Swiss cheese. Repeat layers. End with lasagna noodles, cover w/white sauce, bacon and cheese. Carefully poor the 1 cup of HOT water around the edges of the lasagna. Cover tightly with foil. Bake at 350 for about an hour or until the noodles are cooked. Let sit for 15 minutes to settle before cutting and serving.
You can cook the noodles ahead and omit the hot water, but you’ll find the lasagna
"slippery" and not very form fitting.
Now, you can be creative and add some chopped broccoli, or spinach, or whatever you like. You can substitute sausage for bacon. Try different cheeses. It's a great way to use up those hard cooked Easter eggs.
Medium White sauce. (1 cup recipe):
Melt 2 Tbs. bacon grease from fried bacon margarine/butter in a sauce pan, add
2 Tbsp. flour and stir (this is a little pasty); slowly add 1 cup milk, stirring constantly, until flour is dissolved. Cook and stir over medium heat until thickened and bubbly.

1-1/2   cups soft bread crumbs
1/4  cup butter or margarine
2  tablespoons butter or margarine
1/2  cup chopped green onions
1/2  cup chopped celery
1/2  cup chopped green pepper
2  cloves garlic, minced
8  ounces fresh or frozen shrimp, cooked, shelled, and coarsely chopped
6  to 8 ounces  fresh crab meat or frozen crab meat, thawed
2  tablespoons snipped parsley
1/4  teaspoon salt
1/4  teaspoon ground red pepper
1/4  teaspoon ground black pepper
2  1- to 1-1/4 pound dressed flounder (with head and tail)
2  tablespoons butter or margarine, melted 
   Lime slices (optional)
   Green onion (optional)

In a 10-inch skillet cook bread crumbs in the butter or margarine over medium heat until golden brown and crisp. Remove crumbs to mixing bowl. 

In the same skillet melt butter or margarine. Add green onions, celery, green pepper, and garlic. Cook over medium heat until vegetables are tender. Add vegetables to bread crumbs. 

Stir chopped shrimp, crab meat, parsley, salt, red pepper, and black pepper into bread mixture. 

Rinse fish and pat dry. To cut a pocket, place flounder on a board, dark side up. Make a slit in the center of fish, cutting lengthwise along backbone. Cut a pocket on both sides of first cut. 

Stuff fish loosely with bread mixture. Place fish in a greased 15-1/2 x 10-1/2 x 2-inch baking dish. Brush fish with butter. Bake in a 400 degree F oven about 20 minutes or until fish flakes easily with a fork. Transfer fish to a serving platter. Garnish the cooked fish with lime slices and green onion, if desired. Makes 4 servings. 

Tip: To serve stuffed flounder, cut crosswise across the top of the fish and stuffing to the backbone. Then, holding the knife horizontally, cut around outside edge of fish. With a spatula, lift off the meat and stuffing. To remove backbone, slide a knife under backbone, starting at tail, and lift if away from fish. Use a fork to help lift bone. Cut fish
into serving-size pieces and serve with stuffing. 

Prep: 30 minutes Cook: 25 minutes

2 fully ripened Mexican avocados, halved, pitted and peeled
1-1/2 teaspoons lemon juice
1/4 teaspoon onion powder
1/4 teaspoon garlic salt or 1/2 teaspoon chopped garlic and 1/4 teaspoon salt
3/4 cups heavy cream, divided
2 eggs
1/2 cup prepared salsa
1 cup all-purpose flour
Olive oil
6 halibut fillets (6 to 8 ounces each), skin removed

To prepare Avocado Lemon Cream Sauce: In a food processor, combine 2 avocado halves, lemon juice, onion powder and garlic salt; process until chopped. With machine running, slowly add 1/4 cup of the cream; process until smooth. Chill until ready to serve. To prepare halibut: In a bowl, whisk the eggs. Add remaining 1/2 cup cream and salsa; whisk until blended. Place flour in another bowl. Lightly coat halibut with flour; coat with egg mixture. Preheat oven to 400ºF. Add enough oil to large skillet to cover bottom; heat over medium-high heat. Add half of the fillets; cook, turning once, until browned on both sides. Transfer to large baking sheet. Repeat with the remaining fillets, adding more oil if needed. Bake until fillets are just cooked through, about 10 minutes. Cut remaining avocado in thin slices. Place halibut on plates and pipe or spoon sauce around edge; garnish with avocado slices. If desired serve with mashed potatoes sprinkled with diced peppers. Serves 6


2-1/2 to 3 lbs lamb chops (gigot or rack chops) not less than 1 inch thick
8 medium or 12 baby carrots
8 medium or 12 baby onions
8 to 12 potatoes, or more if you like
salt and freshly ground pepper
1-1/4 to1-1/2 pints stock (lamb stock if possible) or water
1 sprig of thyme
1 Tbsp roux, optional - see recipe

1 Tbsp freshly chopped parsley
1 Tbsp freshly chopped chives

4 ozs butter (1 stick)
1 scant cup flour

Preheat the oven to 180C/350F/regulo 4. Cut the chops in half and trim off some of the excess fat. Set aside. Render down the fat on a gentle heat in a heavy pan (discard the rendered down pieces).

Peel the onions and scrape or thinly peel the carrots (if they are young you could leave some of the green stalk on the onion and carrot). Cut the carrots into large chunks, or if they are small leave them whole. If the onions are large, cut them into quarters through the root, if they are small they are best left whole.

Toss the meat in the hot fat on the pan until it is slightly brown. Transfer the meat into a casserole, then quickly toss the onions and carrots in the fat. Build the meat, carrots and onions up in layers in the casserole, carefully season each layer with freshly ground pepper and salt. De-glaze the pan with lamb stock and pour into the casserole. Peel the potatoes and lay them on top of the casserole, so they will steam while the stew cooks. Season the potatoes. Add a sprig of thyme, bring to the boil on top of the stove, cover with a butter wrapper or paper lid and the lid of the saucepan. Transfer to a moderate oven or allow to simmer on top of the stove until the stew is cooked, 1 to 1-1/2 hours approx, depending on whether the stew is being made with lamb or hogget.

When the stew is cooked, pour off the cooking liquid, de-grease and reheat in another saucepan. Slightly thicken by whisking in a little roux if you like. Check seasoning, then add chopped parsley and chives. Pour over the meat and vegetables. Bring the stew back up to boiling point and serve from the pot or in a large pottery dish.

Melt the butter and cook the flour in it for 2 minutes on a low heat, stirring occasionally. Use as required. Roux can be stored in a cool place and used as required or it can be made up on the spot if preferred. It will keep at least a fortnight in a refrigerator.

Irish Stew with Pearl Barley

Add 1-2 Tbsp pearl barley with the vegetables. Increase the stock to 2 pints (1.2L/5 cups) as the pearl barley soaks up lots of liquid. Yield: 8 servings


1 tbsp. olive oil
4 salmon fillets, 3/4" thick each
Lemon pepper seasoning
1 can (14 oz.) Swanson(R) Seasoned Chicken Broth with Italian Herbs
3 tbsp. balsamic vinegar
1 1/2 tbsp. cornstarch
Hot cooked rice, cooked without salt

Heat oil in skillet. Add salmon, skin-side up, and cook until browned, about 5 min. Turn salmon and season with lemon pepper.

Add 1/2 cup broth. Heat to a boil. Cover and cook over low heat 5 min. or until done. Remove salmon and keep warm.

Mix remaining broth, vinegar and cornstarch. Add to skillet and cook and stir until mixture boils and thickens. Place rice in bowls and top with salmon. Spoon sauce over all. Serves 4.


8 frozen hash brown patties
3 cups shredded sharp cheddar cheese
1 cup shredded Monterey jack cheese
1 cup fully cooked ham, diced
7 eggs
1 cup milk
1/2 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. pepper
Place hash browns in a single layer in a greased 13x9" baking dish. Sprinkle with
cheeses and ham. In a bowl, beat eggs, milk, salt, mustard, and pepper. Pour
over hash browns. cover with foil and bake at 350 degrees F for 1 hour. Uncover
and bake 15 minutes longer or until edges are golden brown.  Makes 8 servings.

1 med. onion, chopped
1/4 cup chopped green pepper
2 Tbsp. butter
1/2 cup chili sauce
2 Tbsp. water
1 1/2 ground beef
1/4 lb. sausage meat
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. dry mustard
1/4 tsp. sage
2 cups fine dry bread crumbs
1 cup milk
2 eggs, slightly beaten
4 oz. blue cheese, crumbled 
Cook onion and green pepper in butter 5 minutes. Add 1/4 cup chili sauce and water and cook 3 min longer. Put this into a 9x5x3 loaf pan.

Mix remaining ingredients. Press into pan on top of first mixture. Bake at 375F about
1 1/2 hours. Drain carefully. Turn out on platter. Serves 6 


2/3 cup coarsely chopped pecan pieces
2 cups sugar
Pinch salt
1 / 2 cup light corn syrup
1 / 4 cup half-and-half
1 / 4 cup whipping cream
4 tablespoons unsalted butter
3 / 4 teaspoon baking soda
1 teaspoon vanilla extract

Butter an 8-by-8-inch baking pan. Line it with a piece of parchment long enough to hang over two sides. Butter the paper, too, and tuck it flat against the pan.

Set the pecans near the stove. Combine the sugar, salt, corn syrup, half-and-half, cream and butter in a heavy-bottomed, 3-quart pot. Heat over low, stirring with a wooden spoon until the sugar is completely dissolved. (This can take a while, and it's hard to see; check the texture by running your finger over the mixture that clings to the spoon.)

Turn the heat to medium and cook, stirring, until the mixture foams to a boil. Add the baking soda. Lower the heat and stir like mad. The mixture will double in volume and then gradually subside and begin to take on a golden hue.

After the mixture settles a bit, insert a warmed candy thermometer. Continue to stir constantly, scraping the sides, and cook over medium-low heat until the thermometer registers just 240 degrees. (Watch very carefully, as the thermometer will hover at 239 for a while and then move up. You must not cook it past 240.)

Remove the pot from the heat and take out the thermometer. Continue to stir briskly. The candy will look like a loose caramel sauce. Add the vanilla (watch out; it may sputter) and stir carefully to incorporate.

Add the pecans and continue stirring briskly. Don't take your eyes off the mixture at this point. Watch and feel it as it begins to thicken, lighten in color and become harder to stir. When it has thickened enough to leave a path on the bottom of the pan while you're stirring, it's just about ready.

The moment you notice that the mixture is beginning to lose its glossy sheen, scrape it into the buttered pan. (Don't wait until it looks completely matte or it will be too dry to cut.) If you stop stirring at the right moment, the mixture will firm up almost the second it hits the pan. Too soon, it will never be more than caramel; too long, it will harden in the pot.

As soon as the candy cools (15 to 20 minutes), cut it into squares. It will probably have tiny bubbles on top. It may crumble when cut. If it doesn't harden immediately, let it sit for several hours, even overnight, and it may. If not, you have great caramel. Makes about 1 pound, 64 pieces if cut into eighths on each side.


1 box yellow cake mix prepared according to directions on box making two 8 - 9 inch round cakes. Allow cakes to cool completely.

Custard Filling:
1/2 cup light cream
1/2 cup milk
1/4 cup sugar
Dash of salt 4 Tsp. cornstarch
2 eggs, beaten
1 tsp. vanilla

Combine light cream and 1/4 cup of the milk in a saucepan and heat over medium heat until bubbles start to form. Add sugar and salt and stir until dissolved. Remove from heat and cover. Combine remaining 1/4 cup milk and cornstarch and stir until smooth. Add beaten eggs. Pour mixture into the cream mixture and return to low heat. Stirring constantly, heat until mixture starts to thicken. Remove from heat and stir in vanilla. Allow mixture to cool completely. Place one layer of the cake on a cake platter and top with cooled custard. Place remaining layer of cake over the custard and top with chocolate frosting (recipe to follow) or you may use store bought frosting.

Chocolate Frosting:
3 ounces semi-sweet chocolate
2 Tbsp. butter
1/4 cup light cream
1/2 cup powdered sugar
1/2 tsp. vanilla

In a small saucepan, melt chocolate and butter over low heat. Remove from heat and stir in light cream. Add powdered sugar and vanilla and beat for a couple of minutes until smooth.


6 slices white bread, buttered
1/2 lb. grated cheddar cheese
6 eggs
2 c. milk
1 tsp. salt
6-8 sausage patties, cooked and crumbled

Place bread in 9x13 pan buttered side down. Beat eggs, milk and salt. Sprinkle
sausage and cheese over bread. Pour egg mixture on top. Refrigerate overnight.
Bake at 350 for 45 minutes.

8 frozen hash brown potato patties
1 package (8-oz.) thinly sliced fully cooked ham, sliced and chopped
1 1/4 cups shredded cheddar cheese, divided
1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted
4 eggs or egg substitute equivalent to 4 eggs
1 tsp. ground mustard
1/4 tsp. pepper

Place potato patties in a 13 x 9 x 2-in. baking dish coated with nonstick cooking
spray.  Top with ham and 1 cup cheese.  Combine mil,, soup, egg substitute, mustard and pepper; pour over cheese.  Cover and refrigerate overnight.  Remove from the refrigerator 30 minutes before baking.  Bake at 350° for 1 hour.  Uncover and sprinkle with the remaining cheese.  Bake 20 - 25 minutes longer or until a knife inserted near the center comes out clean.  Let stand for 10 minutes. Yield:  12 servings.
2     cups plain croutons
4     oz. shredded cheddar cheese (1 cup)
4     beaten eggs
2     cup. milk
1     tsp salt
  1/2 Tbsp. prepared mustard
  1/4 tsp. onion powder
  1/8 tsp. pepper
4    slices bacon
hot spices, optional

Preheat oven to 250°.  Combine croutons and cheese and put into greased baking dish, 10 x 6 x 2-in.  Mix and blend eggs, milk, and seasonings and pour over croutons in casserole.  Cook bacon until crisp---drain and crumble over mixture.  Bake at 250° for 55 minutes or until the eggs set.  Garnish with bacon curls. The casserole can be made the night before, refrigerated, then cooked before serving.  Allow a few minutes extra baking time.  Serves 6 - 8.

(Mexican Bread Pudding)

2 cups brown sugar, firmly packed
4 cups water
1 cinnamon stick, about 4 inches (10 cm)
1 clove
6 cups French bread, cut into 1/2-inch
cubes and toasted in the oven until dry
3 apples, peeled, cored, and sliced
1 cup raisins
1 cup chopped blanched almonds
1/2 lb Monterey jack, Muenster, or other mild
cheese, cut into 1/2-inch cubes

Combine the brown sugar, water, cinnamon stick, and clove in a saucepan and bring to a boil over high heat.  Reduce the heat and simmer for 10 minutes.  Meanwhile, place a layer of the bread cubes in the bottom of a greased oven-proof baking dish.  Add a layer of apples, raisins, almonds, and cheese.  Repeat until all the ingredients are used.  Remove the cinnamon and clove from the syrup and pour over the bread mixture.  Bake in a preheated 350F oven for 30 minutes.  Serves 6 to 8.


4 boneless chicken breast halves
2 tsp. Creole OR Cajun seasoning
1 tbsp. olive oil
1 can (10 3/4 oz.) Cream of Chicken Soup
1/2 cup water
1 can (4 oz.) chopped green chilies
1 tsp. lime juice
1/4 cup sour cream
Hot cooked rice

Season chicken with Creole seasoning. Heat oil in skillet. Add chicken and cook until browned. Add soup, water, chilies and lime juice. Heat to a boil. Cook over low heat 5 min. or until done. Stir in sour cream and heat through. Serve over rice. Serves 4.


6 - 8 chicken breasts (you may use boneless or breasts with rib meat)
1/4 cup lime juice
Salt and pepper
1/4 cup olive oil
1 large onion, diced
2 cloves garlic, minced
1 cup diced tomatoes (canned or fresh)
1 Tbsp. lime rind, grated
1 tsp. dried oregano
2 cups fresh pineapple, finely diced (you may used canned but the flavor will suffer)
1/4 cup dark rum

Rub chicken breasts with lime juice and sprinkle with salt and pepper. Heat oil in a large skillet and brown chicken on both sides. Remove from skillet and place on paper towels to drain. Add onions and garlic to the oil and sautè. Return chicken to the skillet and add tomatoes, lime rind and oregano. Cover and simmer for about 30 minutes (boneless chicken will take less time to cook). Meanwhile place pineapple in a saucepan with the rum and simmer for 10 minutes or so until a sauce forms. If you don't want to use rum, you may use 1/2 - 1 teaspoon of rum extract or eliminate it altogether. When chicken is fully cooked, place on plates and spoon on the pineapple sauce. You can serve this dish with rice and some steamed broccoli and/or cauliflower.


1/4 cup vegetable oil
15 - 18 4-inch corn tortillas, cut into 1/2-inch strips
1 can tomatillos (Mexican green tomatoes)
1 small onion, chopped
2 - 3 Serrano chilies
3 - 4 sprigs cilantro (fresh coriander)
Salt and freshly ground pepper to taste
1 cup grated Monterey jack or other mild white cheese
1/2 cup beef stock or water

Heat the oil in a large skillet over moderate heat and fry the tortilla strips a few at a time until crisp but not browned, adding more oil if needed.  Drain on paper towels.  Combine the tomatillos with their liquid, onion, chilies, and cilantro in an electric blender or food processor and process until smooth.  Cook the puree in the remaining oil in the skillet for 2 to 3 minutes.  Season with salt and pepper and remove from the heat.  Place about a third of the sauce in the bottom of a lightly greased baking dish, top with half the
tortilla strips and half the cheese.  Repeat.  Add the beef stock and bake in a preheated 350F oven for 30 minutes.  Serves 8 to 10 as an appetizer.


3 oz. unsweetened chocolate
1/2 cup butter
1 5-oz. can evaporated milk
2 eggs, beaten
1 tsp. vanilla
2 cups sugar
2 Tbsp. flour
1 9-inch pie shell

In a saucepan, melt chocolate, add butter and melt. Add evaporated milk, eggs, vanilla, sugar and flour and cook over medium heat for 5 minutes stirring constantly. Pour into pie shell and bake at 375 degrees for 20 - 25 minutes.


1/4 cup olive oil
2 Tbsp sugar
1 tsp finely shredded lemon peel
1 Tbsp lemon juice
1/4 tsp salt
3 large oranges, peeled and sectioned
1 large pink grapefruit, peeled and sectioned
1 medium green onion, sliced (2 tablespoons)
1 Tbsp snipped fresh mint
4 cups shredded romaine lettuce (about 6 ounces)

For dressing, in a screw-top jar combine oil, sugar, lemon peel, lemon juice, and salt. Cover and shake well.

In a medium bowl place orange and grapefruit sections, onion, and mint. Pour dressing over and toss gently. Cover and refrigerate 2 to 24 hours.

To serve, put romaine in a large salad bowl and top with fruit mixture; toss lightly. Serve immediately. Makes 6 to 8 servings.


2 eggs
1 cup packed light brown sugar
3/4 cup Mazola corn oil
1/2 cup sour cream
1/2 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 tsp orange juice
1 1/3 cups mashed ripe banana
1 cup chopped walnuts
1 3/4 cups unsifted flour

In bowl, beat eggs. Whisk in brown sugar and oil until thoroughly blended. Add
sour cream, cinnamon, baking soda, baking powder, orange juice, mashed
banana, walnuts and flour mixing well preferably by hand. Pour into oiled 12"x4"x4"
loaf pan. Bake in 375 oven for 50 minutes and until done. Cool in pan on rack for
10 minutes. Loosen edges and turn out to complete cooling on rack. Wrap in foil
or waxed paper.


4 tablespoons butter
2 large onions, chopped
1 large green bell pepper, chopped
2 celery stalks, chopped
1 cup dry bread crumbs (preferably corn bread)
3 eggs, beaten
1 cup sweet corn kernels (optional)
4 cups cornflakes
Salt and pepper

In a large skillet, melt the butter. Add onion, green pepper and celery; saute until golden and soft. Cool.

Stir in bread crumbs. Whisk eggs with 1 cup water and combine thoroughly with the crumb mixture. Just before stuffing a turkey, stir in corn and cornflakes. (Bird should be stuffed loosely, as mixture swells.) Or bake stuffing in a 3-quart casserole dish at 350 degrees for 40 minutes. Makes enough to stuff a 16-pound turkey, about 12 servings.


6 bacon strips
6 cups frozen cubed hash brown potatoes
3/4 cup chopped green pepper
1/2 cup chopped onion
1 tsp. salt
1/4 tsp. pepper
6 eggs
1/2 cup shredded cheddar cheese

In a large skillet over medium heat, cook bacon until crisp. Remove bacon, crumble, and set aside. Drain, reserving 2 tablespoons of drippings. Add potatoes, green pepper, onion, salt, and pepper to drippings; cook and stir for 2 minutes. Cover and cook, stirring occasionally, until potatoes are browned and tender, about 15 minutes. Make 6 wells in the potato mixture; break one egg into each well. Cover and cook on low heat for 8 - 10 minutes or until eggs are completely set. Sprinkle with cheese and bacon. Serves 6.


8 small lamb chops
Salt and pepper to taste
1 Tablespoon vegetable oil
Parsley, bay leaves, thyme, rosemary
1 pound potatoes (3 to 4 medium)
2 cups finely shredded cabbage
1 medium onion, chopped
1 large leek, sliced thin
12 small white onions
1-1/2 cups diced celery
1-1/2 cups peas
Fresh chopped parsley

Season chops with salt and pepper. Heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides. Spoon off any melted fat and add enough water to cover chops. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth. Lower heat and simmer.

Meanwhile, peel potatoes and shape into bite sized rounds. Chop trimmings from potatoes into small pieces. Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid. Simmer 20 minutes then add peas. Add a little more water if needed during cooking. Simmer 10 minutes more or until potatoes are tender. Correct seasoning. Garnish with parsley and serve. Yield: 4 servings


3/4 cup butter, softened (11/2 sticks)
1 8-ounce package cream cheese, softened
2 cups granulated sugar
2 eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
11/2 cups mashed bananas (11/4 pounds unpeeled, about 4 medium)
1 cup chopped pecans, toasted
1/2 teaspoon vanilla

Preheat oven to 350 degrees. Grease and flour two 8-by-4-inch regular or silicone loaf pans.

In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Combine flour, baking powder, baking soda and salt; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans and vanilla. Spoon batter into prepared loaf pans.

Bake for 1 hour, or until a long wooden pick inserted in the center comes out clean and sides pull away from the pan, shielding with aluminum foil for the last 15 minutes to prevent browning, if necessary.

Cool bread in pans on wire racks for 10 minutes. Remove from pans and cool 30 minutes on wire racks before slicing.


Brownie layer:
3/4 cup flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/3 cup vegetable shortening
2 tablespoons water
6 ounce package semi-sweet chocolate chips
1 teaspoon vanilla
2 eggs
1 1/2 cups coarsely chopped walnuts
4 tablespoons bourbon

White Frosting Layer:
1/2 cup butter or margarine
1 teaspoon vanilla
2 cups confectioners’ sugar

Chocolate Glaze Layer:
6 ounce semi-sweet chocolate chips
1 tablespoon vegetable shortening

Brownie Layer:
Sift dry ingredients.

Combine sugar, shortening, and water in pan. Heat, stirring constantly until sugar melts and mixture boils. Remove from heat.

Stir in chocolate chips and vanilla until smooth. Beat in eggs one at a time. Stir in dry mixture and nuts. Spread evenly in 9x9x2 inch pan. Bake at 325 degrees for 30 minutes or until shiny and firm on top. Remove from oven and sprinkle bourbon on top while still hot. Cool completely.

White Frosting Layer: Beat butter and vanilla until creamy. Add sugar gradually until smooth. Spread evenly on top of brownie layer. Chill until firm.

Chocolate Glaze Layer: Melt chocolate and shortening in double boiler or in microwave with very low power. Spread glaze on top. Cut in squares. Chill until served.


2 1/2 cups vegetable or chicken broth
1 green onion, chopped
1 egg white
1 teaspoon cornstarch
1 teaspoon rice wine
1/2 teaspoon soy sauce (optional)
salt to taste
white pepper to taste

Into your broth, add the chopped onions and bring to a rolling boil. Break an egg and pour the egg white into a bowl.

Combine rice wine and cornstarch in a small bowl and make a smooth slurry removing any lumps. Add to the egg white and blend thoroughly. Add soy sauce to the egg mixture if you wish.

While broth is boiling, slowly drip the egg mixture into the soup, stirring rapidly with a fork. The egg will become shreds and tears as you stir.

A delightful sauce for a grilled chicken breast or a hearty steak. Makes 4 to 6 servings

1/2 cup dry white wine
3 tablespoons brandy
8 tablespoons chicken stock
1 cup heavy whipping cream
2 teaspoons red wine vinegar
1 teaspoon sugar
1 tablespoon port
1 ounce green peppercorns
salt and ground white pepper to taste

Put wine and brandy in a sauce pan and simmer for 5 minutes until reduced by about one-third.

Add stock and simmer another 5 minutes. Add the cream and simmer for 15 minutes stirring occasionally. The sauce should reduce by about one-third and have a consistency of heavy cream.

Put the vinegar and sugar into another sauce pan and simmer for 30 minutes, until lightly caramelized and reduced to about 1 tablespoon. Cool for a minute and then add the cream sauce from the other pan. Stir until mixed well.

Add the port and peppercorns and season.


1 cup dry red wine
1/2 cup olive oil
1 scallion, minced
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black peppercorns, crushed
1/2 teaspoon dry mustard
1/2 teaspoon dried thyme
6 parsley sprigs
1 bay leaf

Green Peppercorn Butter
(makes about 1/2 cup):
1 stick (1/2 cup) unsalted butter, softened
1/4 cup chopped, fresh parsley leaves
1 tablespoon drained green peppercorns, packed in water (at specialty food stores)
1 teaspoon fresh lemon juice
1/2 teaspoon Dijon-style mustard, or to taste
Worcestershire sauce to taste

1 tablespoon black peppercorns, crushed
sea salt to taste
1 flank steak, about 1 1/2 pounds

In a glass bowl combine all the marinade ingredients and whisk briskly. Pour the ingredients into a zip lock style bag and add the steak. Let it marinate in the refrigerator for at least 4 hours or overnight.

Make green peppercorn butter:
In a food processor fitted with the metal blade, blend all the peppercorn-butter ingredients until combined well. Transfer the butter to a piece of waxed paper and roll it up into a 1 inch round tube.

Seal the ends by twisting the paper and chill it, covered, for at least 2 hours or overnight. Allow to come to room temperature before preparing the meat for grilling.

Drain the meat, pat it dry, and press the crushed black peppercorns into it. Let the meat stand for about 20 minutes and season it with the sea salt.

Grill it over glowing coals for about 3 to 4 minutes on each side for rare meat. Transfer the meat to a cutting board and top with thin slices of the green peppercorn butter and let it stand for 5 minutes.

Cut the flank steak into thin slices across the grain on an angle and dot the slices with more of the butter. Serve at once.


7 oz green beans, fresh or frozen
12 small baby red gourmet potatoes
2 Tbsp chopped fresh parsley
1/2 red onion, thinly sliced
0.40 tsp wholegrain (natural) mustard
1 Tbsp olive oil
4 oz avocado, peeled and sliced
1 Tbsp fresh lemon juice
4 small salmon fillets (about 4 oz each, raw)
1 pinch freshly ground black pepper

Boil or steam beans until bright green and tender crisp. Refresh under cold running water. Drain well. In a separate saucepan bring water to boil; place potatoes in boiling water. Cook until tender. Drain. Add parsley. Keep lid on saucepan.

Preheat grill on medium-high. Place the beans and onion in a medium bowl. Add mustard and olive oil. Season with salt and pepper. Add avocado slices, sprinkle lemon juice over and toss gently to combine.

Spray the salmon fillets with cooking spray and season with pepper. Cook on preheated grill for 1 to 2 minutes on each side, or until cooked to your liking.

Divide the bean salad among serving plates and top with the salmon. Serve with boiled potatoes.


4 chicken breasts
1 apple
1 can pineapple chunks
1 lb. red grapes
1 cup pineapple juice
2 Tablespoons mayonnaise

Boil chicken breasts until tender, remove skin. Cut in small pieces. Cut apple into small slices, cut grapes in half. Drain pineapple and set juice aside. Mix all of these together well. For the dressing, mix the pineapple juice and the mayonnaise thoroughly. Add to salad and mix. Refrigerate. ** Season the chicken well with seasoned salt, pepper and a tiny amount of onion powder.


2 fully ripened Mexican avocados, halved, pitted and peeled1 ripe tomato, diced
1 can (15 ounces) black beans, drained and rinsed
1 cup peeled jicama or celery cut in strips
1/3 cup crumbled queso fresco or mild feta cheese
1/4 cup chopped cilantro
1/2 cup prepared red-wine or Italian salad dressing, divided
12 ounces cooked, sliced pork or chicken

Dice 1 avocado and slice remaining avocado in thin wedges; set aside. In a medium bowl, combine diced avocado, tomato, beans, jicama, cheese, cilantro and 2 tablespoons of the dressing. Spoon onto four plates, lined with lettuce, if desired. Serve with avocado wedges and pork slices. Drizzle with the remaining dressing. Serves 4


31/3 cups sifted cake flour, plus extra for pan (divided)
1 tablespoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
21/4 teaspoons ground cinnamon
1/8 teaspoon ground cloves
3/4 cup unsalted butter (11/2 sticks), plus extra for preparing pan (divided)
11/4 cups firmly packed light brown sugar
2/3 cup honey
2 teaspoons vanilla
11/2 cups milk
6 egg whites
1/4 teaspoon cream of tartar

Honey-Caramel Glaze:
1/3 cup unsalted butter (about 5 tablespoons)
2/3 cup honey
1/4 cup firmly packed light brown sugar
1 teaspoon vanilla

Sugar Glaze:
1/4 cup water
11/4 cups powdered sugar

To make cake: Place rack in center of oven and preheat oven to 350 degrees. Butter inside of 10-inch tube pan. Dust with flour, tap out excess and place pan in freezer until ready to fill.

Sift together flour, baking powder, baking soda, salt, cinnamon and cloves in large bowl.

In bowl of an electric mixer, cream together butter and brown sugar. Gradually drizzle in honey, continuing to beat, until light and fluffy. Add vanilla and beat to combine.

On low speed, alternately add small amounts of the flour mixture and milk, mixing until just blended after each addition, and ending with flour mixture.

In another mixing bowl, beat egg whites and cream of tartar to stiff, glossy peaks.

Fold whites into batter.

Fill pan with batter, distributing evenly.

Bake 40 minutes. Cover with aluminum foil and bake 15 to 20 minutes more, until a toothpick inserted in center comes out clean. Cool on wire rack 20 minutes.

Turn cake out of pan. Allow to cool completely. When cake is cool, wrap in plastic wrap and refrigerate at least 1 hour.

Remove cake from refrigerator and place on a wire rack with a tray underneath to catch drips. To make honey-caramel glaze: Melt butter in a small saucepan. Add honey and brown sugar and bring to a boil, stirring continuously until sugar dissolves completely. Add vanilla. Remove from heat and cool 1 minute or until slightly thickened. Spoon warm glaze over cake to cover completely. While honey-caramel glaze sets, prepare sugar glaze. To make sugar glaze: Bring water to boil in a small saucepan. Add sugar and stir until dissolved. Remove from heat and cool 1 minute. Spoon half the sugar glaze over cake so it drizzles down sides. Allow to set, then spoon remaining sugar glaze on top. Transfer cake to plate to serve.


2 fully ripened Mexican avocados, halved, pitted and peeled
2 tablespoons vegetable oil, divided
1 cup chopped onion
2 cups coarsely chopped ripe tomato, (about 1 large)
1 to 2 serrano or jalapeño chilies, finely chopped*
8 large eggs, lightly beaten
1/4 teaspoon salt

Cut 1 of the avocados into 12 slices and coarsely chop remaining avocado; set aside. In a large skillet, over medium-high heat, heat 1 tablespoon of the oil. Add onion; cook and stir until softened, about 5 minutes. Add tomato and chilies; cook and stir just until the tomatoes are warmed, about 3 minutes. Remove the tomato mixture to a bowl; stir in the chopped avocados. In the skillet, heat remaining 1 tablespoon oil; add eggs and salt; cook, stirring often, until eggs are cooked, 3 to 5 minutes. Stir in the tomato mixture; cook until hot, about 1 minute. Divide egg mixture among 4 plates; top with reserved avocado slices. Serve, if desired, with warm tortillas and refried beans, or fill tortillas with beans, eggs and avocado slices. 4 portions

Note: For less heat, remove the seeds and veins of the chilies.


6 boneless, skinless turkey or chicken breasts, sliced thin (about 1 1/2 pounds)
Salt and freshly ground pepper to taste
1 cup all-purpose flour
3 large eggs
2 cups fresh bread crumbs
Vegetable or soybean oil for deep frying
2 lemons, sliced in wedges

Place one cutlet at a time inside a large plastic bag. With a meat mallet, pound the turkey or chicken slice as thin as possible and season well with salt and pepper.

Spread the flour on a flat plate. Break the eggs into a pie plate and beat well. Put the bread crumbs on a third plate.

Pour the oil into a heavy skillet to a depth of 1 inch and heat over a medium flame until almost smoking.

Dip each turkey or chicken breast in flour, then in egg, and then in bread crumbs.

Fry the schnitzels for 2 to 3 minutes on each side, until golden brown.

Drain the schnitzels on a plate lined with paper towel. Serve immediately with lemon wedges.

Note: You can also bake the breaded schnitzels in a 350-degree oven for a few minutes ahead of time. Then, just before serving, deep-fry quickly to crisp the outside.

Joan Nathan says:
This dish, a variation on veal schnitzel from Central Europe, is a classic example of the transformations common in Israeli cooking. Before Israel's swamps were drained in the 1950s to irrigate the desert, there was not enough grassland to pasture cows. Thus the first Central European Jewish settlers adapted one of their native dishes to use turkey meat, more easily raised in desert conditions. Subsequent immigrants have added twists from their own backgrounds, such as Yemeni Jews adding the Middle Eastern spice blend hawayij. Yield: 6 servings


2 4-ounce glasses red wine (divided)
1 large spaghetti squash, cut in half
butter-flavored nonstick cooking spray
1/4 cup olive oil
4 cloves garlic
4 boneless, skinless chicken breasts
3 tablespoons reduced-sodium soy sauce
1/4 cup chopped onion
2 11-ounce cans mandarin oranges (whole segments) in light syrup; rain the syrup from
1 can (eliminate the syrup from 1 can as you deem fit), but reserve syrup from the

Begin drinking a 4-ounce glass of red wine.

Preheat oven to 350 degrees.

Spray the cut side of spaghetti squash halves with spray (3 to 4 sprays per half) and bake cut side up, uncovered, on a baking sheet for 50 minutes.

While squash is cooking, heat oil in large nonstick pan over medium-high heat. Press garlic into oil, let simmer 2 to 3 minutes per side. We want the outside browning, but the inside still raw.

Add chicken breasts and soy sauce. Cook 1 to 2 minutes per side. Chicken should be pretty brown on both sides now, but still not done. Add onion and cook until tender.

Reduce heat. Add mandarin oranges and reserved syrup from 1 can. Simmer until chicken is done and juices run clear, and mandarin oranges begin to break down and thicken into a sauce.

Remove spaghetti squash from oven and scrape insides with fork, which produces spaghetti-like strands (careful; it's pretty hot). Place "spaghetti" strands into large serving dish. Pour chicken and sauce over "spaghetti." Serve.

Now might be a good time to add one more ingredient -- another 4-ounce glass of red wine to drink.

This recipe will make 12 biscuits.

2 cups of flour
3 teaspoons of baking powder (Check expiration date)
1 teaspoon of salt
1 tablespoon of sugar
1 cup of milk
6 tablespoons of mayonnaise
Cooking spray (oil)

In a large bowl add the flour, baking powder, salt and sugar. Blend together very well.

Add the milk and mayonnaise to a separate bowl and use a whisk or fork to blend the two ingredients together.

Add the milk and mayonnaise mixture to the flour mixture and stir vigorously until well blended.

Lightly spray a muffin pan with your favorite cooking oil.

Spoon the batter into each cup of the muffin pan. Fill each muffin cup ½ full until you have batter in all the muffin cups. Go back and evenly add any remaining batter to each muffin cup until you have used all the batter.

Bake at 350 degrees for approximately 35 minutes.

Biscuits should double in size and be a light golden brown when they are ready.

1 cup of buttermilk or 1 cup of canned evaporated milk in place of the 1 cup of homogenized milk.

Add 1 handful of finely shredded Cheddar/Monterey Jack cheese and 1 teaspoon of your favorite dry herbs such as parsley, thyme…

Serves 2. Multiply to serve more.

2 large baking potatoes, washed well on the outside
1 15-oz can of chili beans in sauce
1 bunch green onions, diced
1 cup shredded cheddar cheese
1 small jar salsa
Butter (optional)

Bake your potatoes. If you're in a hurry you can microwave them. (Baking a potato will take about an hour at 400 degrees if it's large. If you microwave, follow the directions your microwave gives.).

While the potatoes are cooking, open your can of chili beans and heat them on the stove until bubbling. When the potatoes are done, slice them open down the center lengthwise and put them each on a large dinner plate. Prepare them like you normally do to eat a baked potato. If you're like me you'll take a fork and chop up the insides and meticulously squish the contents down and spread butter across the surface. If you're like Chris, you'll just sort of chunk up the insides of the potatoes. This is completely up to your taste.

Pour half of the chili beans onto each potato. Cover the chili beans with the onions and cheddar. Then top with as much salsa as you like. For most, a few tablespoons will do it.

It's a colorful meal. The cheese melts and blends into the beans. The cold salsa balances off of the hot beans and potatoes. It's wonderful and simple. This is a meal even the kids can make after school.


4 skinless boneless chicken breast halves (cutlets), 6 to 8 ounces each
2 teaspoons prepared taco seasoning blend
1 tablespoon vegetable oil
2 fully ripened Mexican avocados, halved, pitted and peeled
1 jar (16 ounces) tomato salsa

Sprinkle chicken breasts on both sides with taco seasoning. In a large skillet, over medium-high heat, heat oil; add chicken. Reduce heat to low; sauté until well browned on both sides and cooked through, about 15 minutes. Meanwhile, chop one avocado and cut remaining avocado into 16 slices; set aside. Remove chicken from skillet; slice and keep warm. Add salsa to skillet; cook over low heat until hot; stir in reserved chopped avocado. On 4 dinner plates, arrange chicken, fanning the slices; top with avocado salsa, dividing evenly. Garnish with reserved avocado slices and, if desired, cilantro sprigs. Serves 4


6 skinless, boneless chicken breast halves
2 cloves garlic
2 tablespoons chopped fresh mint
1/2 cup peanut butter
1/2 cup canola oil or other vegetable oil
1/4 cup soy sauce
Juice of 1 lemon
2 tablespoons firmly packed brown sugar
1/8 to 1/4 teaspoon cayenne pepper
Fresh mint sprigs and cherry tomatoes for garnish
Cooked brown or white rice

Cut breasts into 3 or 4 long strips.

Mince garlic and mint in food processor. Add peanut butter, oil, soy sauce, lemon juice, brown sugar, and cayenne pepper to taste to processor and blend.

Pour half of sauce over chicken to marinate, covered and refrigerated, for 1 hour or overnight. (You can do this in the morning before work .) Cover and refrigerate remaining marinade to serve as Peanut Sauce.

Thread chicken onto skewers and grill over medium heat or broil until done, 4 to 6 minutes. Garnish with fresh mint sprigs and cherry tomatoes.

Heat Peanut Sauce over very low heat or in microwave. (It may separate if heated too quickly. If this happens, stir to remix.) Serve the chicken with rice and Peanut Sauce for dipping.

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

Preheat oven to 375 degree F. 

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

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

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

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


8 boneless, skinless chicken thighs
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup finely chopped pecans, plus more for garnish
1/3 cup chive-and-onion-flavored cream cheese
Olive oil to brush
1/2 cup dry bread crumbs
2 1/2 tablespoons balsamic dressing (see instructions below)
4 green onions, green part only, finely chopped

To stuff chicken pieces, open boned thighs to lie flat (deboned section facing up). Season with salt and pepper. Heat oven to 350 degrees; lightly oil a 13-by-9-inch baking dish. Stir together cup pecans and the cream cheese until well- blended.

Place a heaping tablespoon of the mixture on one side of each thigh; fold over other side to cover filling, pressing halves firmly together.

Bush lightly with olive oil and sprinkle with bread crumbs. Place stuffed chicken pieces on sheet and bake 30 minutes (thighs will separate slightly at cut end). Cool on sheet 5 minutes.

With knife, cut through opening in each stuffed thigh to make two filled halves.

Sprinkle each half with pecans to garnish, then drizzle each with teaspoon balsamic dressing. Top generously with green onion and serve.

Makes 16 small, appetizer-style servings.

Note: Balsamic Dressing is balsamic vinegar that has been reduced to a thickened sweet-tart syrup. It can be found among other vinegars in supermarkets. If unavailable, you can make it by boiling balsamic vinegar until reduced by half; allow to cool before using.


3 teaspoons olive oil
3/4 cup chopped onion
1 package (1 pound, 4 ounces) shredded hash-brown potatoes
1 can (14 ounces) sockeye salmon, drained
1 tablespoon chopped fresh dill, optional
1 large egg, beaten
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup chopped pecans

In a large nonstick skillet, heat 1 teaspoon olive oil over medium heat. Add onion and cook until softened, about 5 minutes.

In a large bowl, combine the onion, potatoes, salmon, dill and salt and pepper. Mix in beaten egg until well-blended.

Add remaining 2 teaspoons oil to same nonstick skillet and swirl to coat bottom and sides. Heat over medium heat. Add pecans and spread in single layer on bottom. Top with potato mixture, spreading evenly and firmly to fill skillet. Cover and cook over medium-low heat for 25 minutes. Remove from heat and let stand for 5 minutes.

To serve, top skillet with a large flat plate or baking sheet turned upside down. Invert the skillet and plate (or sheet) to unmold the potato cake. Cut in wedges to serve. Makes 4 main-dish servings.

Note: This recipe can also be adapted to make a hearty side dish. Just eliminate the salmon and prepare as directed to make a classic savory potato tart.

Makes 6 servings

2 wooden skewers, soaked in water for 30 minutes
1/3 cup CRISCO Oil
1/3 cup balsamic vinegar
2 teaspoons salt
1/4 cup fresh lime juice
2 pounds flank steak
2 onions, peeled, cut into 8 wedges each
2 -1/2 teaspoons coarsely ground black pepper
18 flour tortillas

Tomato Lime Salsa:

1 cup (about 2 medium) seeded, finely chopped tomatoes
1/3 cup seeded, finely chopped cucumber
1 medium avocado, peeled, pitted and chopped
1 tablespoon jalapeno, seeded and chopped
1 tablespoon grated lime zest, or the zest of 1 lime
1 tablespoon fresh lime juice
1 garlic clove, finely chopped
3 tablespoons chopped fresh cilantro
1 -1/2 tablespoons chopped fresh mint
1/4 teaspoon salt, plus more if needed
1/4 teaspoon freshly ground black pepper

sour cream
lime wedges

Prepare grill.

Peppered steak fajitas:

Stir together Crisco Oil, balsamic vinegar, salt and lime juice in shallow dish. Add steak and onion wedges; marinate at room temperature for 10 minutes, turning once. Remove steak from marinade; pat dry and rub with coarsely ground black pepper; sprinkle with salt to taste.

Grill onions on medium-hot grill, turning occasionally, until tender, about 16 to 20 minutes. Add steak to grill after onions have been cooking for about 10 minutes. Cook 6 to 10 minutes total for medium-rare. Transfer to cutting board. Let stand 5 minutes before cutting across grain into thin slices.

Place tortillas directly on grill rack, while steak is resting. Turn once, until puffed slightly and browned in spots, about 1 minute total.

Tomato Lime Salsa:

Place all the ingredients in a glass bowl and mix well. Let stand for 30 minutes. Taste and adjust salt and pepper. Refrigerate until needed.

Serve at room temperature, using slotted spoon to drain excess liquid. Salsa can be made ahead, covered and refrigerated for up to 1 day. Serve steak, onions, salsa and sour cream wrapped in tortillas. Garnish with lime wedges. Recipe from Crisco.com


4 1/2 to 4 3/4 cups all-purpose flour
1 pkg. fast-acting yeast
1 1/2 tsp. sugar
1 1/2 tsp. salt
1 3/4 cups. warm water
2 Tbsp. oil

Oven 500°

In large mixer bowl, combine 2 cups flour, yeast, sugar and salt; mix well. Add warm water (120-130°) and oil. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, about 10 minutes. Cover with plastic wrap, then a towel. Let rest 20 minutes. Punch down dough. Divide into 2 parts. Divide each half into 6 pieces.  Shape each piece into a smooth ball. Cover; let rise 30 minutes. On lightly floured surface, roll each ball into a 5-inch circle. Place 6 circles on a large cooling rack. Place cooling rack on oven rack. Bake at 500° for 5 minutes until puffed and tops just begin to brown. Remove from rack; cool. Cut circles in half and fill. Makes 12 pocket breads

(Chicken in Green Almond Sauce)

2 Tbsp olive oil
3 - 4 lbs chicken pieces
1 large onion, finely chopped
2 - 3 cloves garlic, finely chopped
1 cup chicken stock
1/2 cup orange juice
1/2 cup dry sherry (optional)
Salt and freshly ground pepper to taste
1 cup blanched almonds
1 10-oz can tomatillos (Mexican green tomatoes)
1/2 cup chopped cilantro (coriander leaves)

Heat the oil in a skillet over moderate heat and brown the chicken pieces lightly on all sides.  Transfer to chicken to a large heat-proof casserole with a lid.  Sautè the onion and garlic in the same skillet until tender but not brown.  Add to the casserole along
with the chicken stock, orange juice, optional sherry, salt, and pepper.  Cover and simmer over very low heat until the chicken is tender, about 1 hour.  Meanwhile, combine the almonds, the tomatillos with their liquid, and the cilantro in an electric blender or food processor and process until smooth.  Add the sauce to the casserole
and simmer uncovered for about 5 minutes, until the sauce has thickened to the consistency of heavy cream.  Serves 4 to 6.


1 cup crushed crackers (choose the flavor of your favorite cracker)
1-1/2 cups crushed cheddar-flavored fried onion rings, roughly chopped
1/2 cup fresh parsley, minced
1/2 cup freshly grated Parmesan cheese
1 pork tenderloin
3 Tbsp Dijon mustard
1 large egg, beaten
Olive oil spray

Mix your crushed crackers and smashed onion rings together on a large flat surface. Mix your parsley and your Parmesan on another flat surface. Beat your egg and pour it on a dinner plate. Spread the tenderloin all over with the mustard.

This is going to be a slippery job, but pick up your mustard-coated tenderloin and roll it in your beaten egg. Then roll it in the cracker crumbs/onion crumbs and then the Parmesan/parsley mixture. Pat the mixtures into the tenderloin gently, coaxing the stuff to adhere. You can go back and forth a couple of times to get as much as possible of the stuff to stick as you can.

When you've gotten as much as you can of the crunchy stuff and the cheese to stick, spray the whole thing with olive oil and put in your roasting pan. Roast at 400 degrees for about 20 minutes until your roasting thermometer reaches 165 to 170 degrees. This will leave the meat slightly pink and still moist inside.

Let the meat rest for 5 to 10 minutes outside of the oven before you slice it. Carefully take it out of the roasting pan and be sure to slice it with a very sharp knife. Slice in one-half to one-inch slices. The crust will tend to slide off, so be careful. If it does come off in parts, don't be dismayed. It still tastes great and, if you serve with mashed potatoes, you can just sort of stir the bits of coating around and it mixes into the potatoes just fine.

This dish serves two and doubles very easily. If you want to serve six you might be able to get away with two tenderloins, depending on how large they are and how large a portion of meat you want to serve.


4 boneless pork chops, 1/2" thick
1 tbsp. olive oil
4 medium red potatoes, cut up
1 medium onion, sliced
1 tsp. dried oregano leaves, crushed
1 cup chicken broth
1/2 cup diced roasted red peppers

Season chops with black pepper.
Heat oil in nonstick skillet. Add chops and cook 10 min. or until well browned. Remove chops. Add potatoes, onion and oregano. Cook 5 min. or until browned, stirring occasionally.

Add chops, broth and peppers. Heat to a boil. Cover and cook over low heat 10 min. or until done. Serves 4.


Pastry fir 2 crust 9-inch pie
36 Ritz crackers, coarsely broken (about 1 3/4 cups crumbs)
2 cups sugar
2 tsp cream of tartar
grated peel of 1 lemon
2 Tbsp lemon juice
2 tbsp butter or margarine
1/2 tsp ground cinnamon

Preheat oven to 425 F.  Roll out half of the pastry and place in 9-inch pie plate. Place cracker crumbs in crust; set aside.  Mix sugar and cream of tartar in medium saucepan.  Gradually stir in 1 3/4 cups water until well blended.  Bring to a boil on high heat.  reduce heat to low; simmer 15 minutes.  Add lemon peel and juice; cool.  Pour syrup over crackers crumbs.  Dot with butter; sprinkle with cinnamon.  Roll out remaining pastry; place over pie.  Trim; seal and flute edges. Slit top crust to allow steam to escape.  Bake 30-35 minutes or until crust is crisp and golden.  Cool completely. 


2 teaspoons cornstarch
2 teaspoons reduced-sodium soy sauce

3/4 pound beef tri-tip, thinly sliced across the grain

1/4 cup fresh orange juice
2 tablespoons oyster sauce
1 tablespoon honey
2 teaspoons cornstarch

1 tablespoon sesame seeds
2 tablespoons vegetable oil
1 teaspoon minced fresh ginger
2 oranges, segmented
1/2 cup pineapple chunks

To make marinade: Combine the cornstarch and soy sauce in a bowl and mix well. Add the beef and stir to coat evenly. Let stand for 10 minutes.

To make sauce: Combine orange juice, oyster-flavored sauce, honey and cornstarch in a small bowl and stir until the honey dissolves. Set aside.

In a small frying pan, toast the sesame seeds over medium heat, shaking the pan frequently until seeds are lightly colored, 3 to 4 minutes. Immediately pour onto a plate to cool.

Place a stir-fry pan over high heat until hot. Add the oil, swirling to coat the sides.

Add the ginger and cook, stirring, until fragrant, about 10 seconds. Add the beef and stir-fry until caramelized on the edges and still slightly pink in the center, 2 to 3 minutes.

Add the sauce and cook, stirring, until the sauce boils and thickens slightly, about 20 seconds. Stir in the orange segments and pineapple chunks and cook for 30 seconds to heat through.

Transfer to a serving plate, sprinkle with the toasted sesame seeds and serve.


1 fully ripened Mexican avocado, halved, pitted and peeled
3 cups bite-sized salad greens
1 mango, peeled, pitted and cubed (about 2 cups)
1-1/3 cups seedless red grape halves
1/2 cup prepared salad dressing (from an 8-ounce bottle)
1 pound cooked shrimp, peeled and deveined
1 lime, cut in wedges

Cut avocado in thin wedges. In a large bowl, toss greens, mango and grapes with half of the salad dressing. Arrange avocado and shrimp on top; drizzle with the remaining dressing. Serve with lime wedges.

Chocolate Peanut Butter Smoothie 

1/8 cup cream
1/8 cup half and half
1 serving Chocolate Protein Powder
1 teaspoon Splenda
1 teaspoon vanilla
2 cups crushed ice
1 Tablespoon peanut butter

Put all ingredients in a blender or smoothie maker, and puree to the desired
consistency. Pour into glass.

                                     Choco yogurt cup

8 ounces plain, whole fat yogurt
¼ cup chocolate-flavored whey protein powder
1 packet Splenda
1 ounce chopped pecans (about 20 halves)

Beat together yogurt and whey, mix in Splenda and sprinkle with nuts.

                                   Coconut Smoothie

½ cup canned unsweetened coconut milk
1 cup water
2 scoops designer protein (whey) about 3 Tbsp
1 Tbsp. Splenda
1 cup fresh or frozen fruit such as berries or sliced peaches
dash or pure vanilla or almond extract

Blend until frothy

(Mexican Tortilla-Ball Soup)

12 4-inch corn tortillas
1 cup milk
1 small onion, chopped
2 - 3 cloves garlic, chopped
1/4 cup grated Parmesan cheese
2 eggs
Salt and freshly ground pepper to taste
6 cups chicken stock
2 Tbsp tomato paste
Cayenne pepper to taste (optional)

Soak the tortillas in the milk for 15 minutes.  Combine the tortillas and milk with the onion and garlic in an electric blender or food processor and process until smooth.  Combine with the cheese, eggs, salt, and pepper and stir until thoroughly combined.  Roll into small balls.  Meanwhile, bring the chicken stock to a simmer over moderate
heat.  Stir in the tomato paste and optional cayenne.  Add the tortilla balls and simmer for 10 minutes.  Serves 4 to 6.


1 to 2 pounds beef brisket
1/2 Bermuda or sweet onion, cut in - 1/4 -inch dice
1/2 cup vegetable oil
4 chicken bouillon cubes
2 cups canned plum tomatoes, strained and chopped; juice reserved
1/2 cup ketchup
1/2 cup tomato puree
1/2 cup canned crushed tomatoes
1 teaspoon sour salt (or table salt and a squeeze of lemon)
1 1/2 teaspoons white pepper, or to taste
1 1/2 teaspoons granulated garlic
3/4 cup sugar
1 large head of cabbage, cut in large dice

Cut the brisket into bite-size pieces. In a pot, bring the meat and 4 cups water just to a boil. Cover, reduce heat and simmer until brisket is tender, about 2 hours. Drain meat, reserving liquid. Set aside.

In a large Dutch oven or stock pot, saute the onions in the oil until translucent. Add 4 cups water and bring to a boil. Reduce heat to simmer and add bouillon cubes. Stir to dissolve.

Add the tomatoes and their juice, ketchup, tomato puree, crushed tomatoes, sour salt, white pepper, garlic and sugar; simmer 20 minutes, stirring occasionally.

Add the brisket with its cooking liquid and the cabbage. Simmer an additional 15 to 20 minutes. (Do not allow to boil.) Set aside to cool; refrigerate overnight. Remove congealed fat if desired, reheat and serve. Makes 12 servings.


5 medium carrots or 1 package baby carrots (about 1 pound)
3 cloves garlic, peeled and cut in half
1 teaspoon salt
1 teaspoon Hungarian sweet paprika
1 tablespoon ground cumin
2 tablespoons red wine vinegar
2 tablespoons canola or peanut oil
2 tablespoons chopped fresh parsley

First, if not using the baby carrots, peel the larger carrots, trim the ends and cut into sticks about 11/2 inches long and 1/4 inch thick. Place the sticks or baby carrots in a saucepan with the garlic, salt and water to cover. Bring to a boil, cover, reduce the heat to medium and cook the carrots until very tender, about 15 to 20 minutes. Drain off the cooking water, retaining the garlic.

Second, scoop the carrots into a bowl. Mash the garlic with a fork or the back of a spoon and add it along with the paprika, cumin, vinegar, oil and parsley to the carrots. Toss lightly, tasting for seasoning and adding more salt, if necessary.

Let sit until cooled and serve at room temperature, or chilled.


1 can crescent rolls
1 lb. roll of sausage, cooked and drained
fresh mushrooms, sliced (optional)
12 oz. Monterey jack cheese, grated
6 large eggs, beaten
1 can cream of onion soup

Place crescent rolls in a 9x 13 Pyrex dish. Seal all perforations. Pour sausage, mush-rooms and half of the cheese over the rolls. Mix beaten eggs with cream of onion soup and pour over sausage, cheese and mushroom mixture. Sprinkle rest of cheese on top. Refrigerate overnight. Bake for 1 hour in a preheated oven at 350 degrees. If desired, you can also use crumbled bacon or chopped pieces of ham instead of the sausage.


2 green chilies, finely sliced
1 tsp grated ginger
1 Tbsp fish sauce
2 Tbsp lime or lemon juice
1 Tbsp brown sugar
1/4 cup light coconut milk
1 packet mixed salad leaves or 1/2 lettuce head, torn into bite size pieces
1 continental cucumber, peeled and sliced (3 oz)
1 cup snow peas
1/4 cup fresh mint leaves
1/4 cup fresh coriander leaves
1/4 cup unsalted roasted peanuts
3 small firm bananas

Dressing: Place chilies, ginger, fish sauce, lemon juice, sugar and coconut milk in a jar with a firm-fitting lid. Shake until combined. You could also use a blender or food processor.

Salad: Combine salad leaves, cucumber, snow peas, mint and coriander in a bowl. Pour dressing over. Slice the bananas. Top with roasted peanuts and bananas just before serving.

Variations: For a more substantial meal, try adding cooked shrimp, shredded chicken or shredded pork.

1  pound fresh or frozen tilapia fillets
1/4  cup  all-purpose flour
1/4  cup  sesame seeds
1/2  teaspoon black pepper
2/3  cup  bottled honey-Dijon salad dressing
2  tablespoons  cooking oil
1  5-ounce package baby spinach and red leaf lettuce or baby spinach
with radicchio

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 4 serving-size pieces. 

In a shallow bowl combine the flour, sesame seeds, and pepper. Transfer 2 tablespoons of the salad dressing to a small bowl. Brush all sides of the fish pieces with the 2 tablespoons salad dressing. Firmly press both sides of each fish piece into sesame mixture. 

In a 12-inch skillet heat oil over medium heat. Cook coated fish in hot oil about 6 minutes or until fish flakes easily when tested with a fork, turning once. 

Divide spinach mixture among 4 dinner plates; top each with a fish piece. Drizzle with the remaining salad dressing. Makes 4 servings. 


frozen waffles
8 eggs
3 cups milk
meat (may use ham, bacon, sausage, etc.)
2 cups cheese, grated

Line bottom of a 13 x 9 cake pan with frozen waffles. Beat eggs and milk together.
Sprinkle half of the grated cheese and meat over waffles. Add another layer of frozen waffles. Pour milk and egg over. Sprinkle with rest of cheese. Let stand in refrigerator overnight. Bake 1 hour at 350 degrees. Let stand 5 minutes before serving.


1 9-inch piecrust, pre-baked (home made or purchased)
3 oz. white chocolate, melted
2 eggs and 2 egg yolks
1 and 1/3 cup buttermilk
1 Tbsp. lemon juice
1 tsp. lemon zest
1/3 cup brown sugar
2 Tbsp. flour
1 tsp. vanilla

Melt white chocolate either in a double boiler or in the microwave, being careful not to scorch. Pour into piecrust. Combine eggs, egg yolks, buttermilk, lemon juice and zest, brown sugar, flour and vanilla and cook over low heat in a saucepan until it starts to thicken a little. Pour over white chocolate in the piecrust and bake at 350 degrees for about 30 minutes. Cool before serving. Your may also wish to garnish with fresh raspberries, blueberries, blackberries or strawberries.

4 halibut fillets, about 6 ounces each
sea salt
1 tablespoon white peppercorns, crushed
2 tablespoons olive oil
1 teaspoon unsalted butter
1 shallot, finely minced
2 tablespoons dry white wine
1/2 cup fish broth or clam juice
1/3 cup heavy whipping cream
fresh scallions, chopped

Preheat your oven to 350 degrees F.

Pat the halibut dry with paper towels and then sprinkle lightly with the sea salt. Crush or grind the peppercorns coarsely and pat them into both sides of the fish. Heat the oil in a large skillet until hot.

Sauté the fish until lightly browned on one side and turn to brown the other and remove from the pan to a shallow baking dish and place in the oven for six more minutes.

Meanwhile, add butter and shallots to the pan and cook for a minute or two until the shallots are soft. Add the wine and the broth and reduce the liquids by half. Whisk in the cream and continue to heat gently to reduce it a bit.

Place a pool of the sauce on warm serving plates, and then arrange the fish over the sauce and garnish with more sauce and the chopped green onions.


1 pkg. frozen puff pastry shells
1 tbsp. olive oil
1 1/2 cups small broccoli flowerets
1/4 tsp. garlic powder OR 1 clove garlic, minced
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 egg
1 cup shredded mozzarella cheese

Thaw pastry shells at room temperature 30 min. Preheat oven to 400°F.
Roll pastry shells into 7" circles on lightly floured surface. Place on 2 large baking sheets. Prick thoroughly with fork. Bake 10 min.
Heat oil in skillet. Add broccoli and garlic powder and cook until tender-crisp.
MIX ricotta cheese, Parmesan cheese and egg. Spread over shells to within 1/2" of edges. Top with broccoli mixture. Sprinkle with mozzarella cheese. Bake 5 min. or until cheese melts. Serves 6.

For a flavor boost, sprinkle pizzas with crushed red pepper, oregano or additional Parmesan cheese, if desired.


2 cups zinfandel or other fruity dry red wine
1/2 cup fat-free, reduced-sodium chicken broth
1/4 cup tomato paste
1 21/2-pound beef brisket, trimmed
2 teaspoons salt (divided)
1/2 teaspoon freshly ground black pepper (divided)
8 cups sliced Walla Walla or other sweet onions (about 4 medium)
2 tablespoons granulated sugar
11/4 teaspoons dried thyme (divided)
6 garlic cloves, thinly sliced
2 carrots, peeled and cut into 1/2-inch slices
2 celery stalks, cut into 1/2-inch slices
11/2 pounds small red potatoes, cut into quarters
11/2 teaspoons extra-virgin olive oil
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
Chopped fresh parsley

Preheat the oven to 325 degrees.

In a medium bowl, combine wine, chicken broth and tomato paste, stirring with a whisk; set aside.

Heat a large Dutch oven over medium-high heat. Sprinkle beef with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Coat pan with nonstick cooking spray. Add beef to pan; cook for 8 minutes, browning on all sides. Remove beef from pan; cover and set aside.

Add 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, onions, sugar and 1 teaspoon thyme to pan. Cook 20 minutes or until onions are tender and golden brown, stirring occasionally. Add garlic, carrots and celery; cook 5 minutes, stirring occasionally. Place beef on top of onion mixture; pour reserved wine mixture over beef; and cover pot. Bake for 1 hour and 45 minutes.

While the beef cooks, place potatoes in a large bowl. Add remaining 3/4 teaspoon salt, remaining 1/4 teaspoon thyme, olive oil, oregano and cayenne; toss to coat. Arrange in a single layer on a jellyroll pan coated with nonstick cooking spray.

Remove beef from oven; turn beef over. Place potatoes on lower rack in oven. Cover beef; return to oven.

Bake potatoes and beef for 45 minutes or until beef is tender. Remove beef from oven; cover and keep warm.

Increase oven temperature to 425 degrees. Place potatoes on middle rack in oven and bake for 15 more minutes, or until crisp and edges are browned.

Remove beef from pan; cut across the grain into thin slices. Serve with onion mixture and potatoes. Sprinkle with parsley.








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