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

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Recipes from Spike & Jamie

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


1  1-layer-size chocolate or yellow cake mix
1/4  cup  packed brown sugar
1/2  cup  almond butter or peanut butter
1/2  cup  water
1   egg
1/2  cup  almond toffee pieces
1/4  cup  chopped almonds or peanuts

Preheat oven to 350 degree F. Grease and flour an 8x8x2-inch baking pan; set aside. In a large bowl combine cake mix and brown sugar; add almond butter or peanut butter. Beat with an electric mixer on low speed just until crumbly. Set aside 1/3 cup of the crumb mixture. Add the water and egg to remaining crumb mixture; beat on low speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 2 minutes. Stir in 1/4 cup of the almond toffee pieces. Pour into prepared baking pan. 

Bake in preheated oven for 20 minutes. Stir remaining 1/4 cup almond toffee pieces and the almonds or peanuts into the reserved crumb mixture; carefully sprinkle over cake. Bake for 10 to 20 minutes more or until a toothpick inserted into center comes out clean. Cool in pan on wire rack. Makes 8 servings. 

Makes: 10 servings

1 pkg. (4-serving size) vanilla instant pudding & pie filling
1 can (20 oz.) crushed pineapple in juice, undrained
1 cup thawed COOL WHIP Whipped Topping
1 pkg. (10 oz.) round angel food cake
10 fresh strawberries

Mix dry pudding mix and pineapple with juice in medium bowl. Gently stir in whipped topping.

Cut cake horizontally into 3 layers. Place bottom cake layer, cut side up, on serving plate; top with 1-1/3 cups of the pudding mixture. Cover with middle cake layer and additional 1 cup of the remaining pudding mixture. Top with remaining cake layer; spread with remaining pudding mixture.

Refrigerate at least 1 hour. Top with strawberries just before serving. Store leftover dessert in refrigerator.

Omit cake. Prepare pudding mixture as directed; cover and refrigerate several hours or until chilled. Serve spooned into dessert dishes.

A great use for leftover pasta.

8 oz. Spaghetti, broken in half
4 tsp. oriental sesame oil
1 cup shredded carrot
1/2 red bell pepper, very thinly sliced
1 cup matchstick-size strips, peeled jicama – or use zucchini in place
1 cup (packed) spinach leaves (about 1 oz.), thinly sliced
3 tbsp. thick teriyaki marinade (make your own marinade)
3 tbsp. any vinegar - rice vinegar is recommended
2 tbsp. sugar
1 tsp. minced garlic

Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite. Drain; rinse with cold water and drain well. Place spaghetti in large bowl; add 1 tsp. sesame oil and toss to blend. Add carrot, bell pepper, jicama and spinach to bowl.

Whisk next 4 ingredients and remaining 3 tsp. sesame oil in small bowl to blend. Season dressing with salt and pepper. Add dressing to salad and toss to combine. Divide salad among bowls and serve. Makes 4 servings.

Makes: 8 servings, 1 cup each

2 heads Boston lettuce, washed, torn
1 large red onion, sliced, separated into rings
2 large seedless oranges, peeled, cut crosswise into slices
1 lb. fresh asparagus spears, blanched
1/2 cup creamy poppy seed dressing, purchased or your own

Cover large serving platter with lettuce; top with onions and oranges. Top with asparagus; drizzle with dressing.

How To Blanch Fresh Asparagus: To blanch fresh asparagus, add the spears to a large pot of boiling water. Cook, uncovered, for 2 to 3 min. Drain, then immediately plunge the asparagus into a bowl of ice water to stop the cooking. When completely cool, drain and pat dry.


4 Tbsp butter
4 Tbsp all-purpose flour
4 cups chicken stock
4 ripe avocados
1 cup sour cream plus additional for garnish
1 Tbsp lime or lemon juice
1 tsp Worcestershire sauce
1 tsp hot sauce, or to taste (optional)
Salt and freshly ground pepper to taste

Heat the butter in a saucepan over moderate heat and stir in the flour.  Cook for 2 to 3 minutes, stirring frequently.  Add the chicken stock and bring to a boil, stirring frequently.  Boil for 5 minutes, remove from the heat and allow to cool to room temperature.  Peel and pit 3 of the avocados and combine them with the remaining ingredients in an electric food processor or blender.  Add about 2 cups of the cooled chicken stock and puree until smooth.  Pour the avocado mixture into the saucepan with the remaining chicken stock and stir to combine.  Chill for at least 2 hours.  Immediately before serving, peel, pit, and dice the remaining avocado.  Serve garnished with the
diced avocado and a dollop of sour cream if desired.  Serves 4 to 6.


1-1 1/2 lbs ground beef, preferably chuck
2 Tbsp Worcestershire or soy sauce
Salt and freshly ground pepper to taste
2-3 strips bacon, fried crisp and crumbled
1 cup crumbled blue cheese

Mix the meat with the Worcestershire sauce, salt, and pepper and form into 8 or 12 patties.  Combine the bacon and blue cheese and divide between half the patties.  Place the remaining patties on top and press the edges to seal.  Grill over hot coals, pan-fry, or broil until cooked through, turning once halfway through cooking. 

Oxford Sausages Recipe

1/2 pound lean pork, ground
1/2 pound lean veal, ground
6 ounces pork fat, ground
3 slices white bread with crust, crumbled or finely chopped
1 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/8 tsp mixed grated nutmeg
1/8 tsp mace
1/4 tsp minced fresh thyme or 1/8 tsp dried thyme
1/4 tsp minced fresh marjoram or 1/8 tsp dried marjoram
2 tsp minced fresh sage or 1 tsp dried sage
1 tsp loosely packed, finely grated lemon peel
1 large egg
Prepared hog casings (or those made of collagen)

Knead together the pork, veal, fat, and bread. Stir the salt, pepper, cayenne, nutmeg and mace, thyme, marjoram, sage, and lemon peel into the egg, then knead into the meat mixture. Firmly stuff the mixture into prepared hog casings. Prick any air pockets with a pin.

Poach, braise, or fry them before serving. The raw sausages can be refrigerated for 3 days, poached or braised sausages for 1 week. They can also be frozen, raw, poached, or braised, for 3 months. Yield: 2 pounds raw sausage


 1/3      cup  white vinegar
 1/3      cup  olive or vegetable oil
  3        tablespoons  packed brown sugar
  3        tablespoons  soy sauce
 1/2      teaspoon  coarsely ground pepper
  2        medium  onions -- sliced
  1        clove  garlic -- finely chopped
1 1/2    pound  beef flank steak

Mix all ingredients except beef in shallow nonmetal dish or resealable plastic bag. Add beef, turning to coat with marinade. Cover dish or seal bag and refrigerate, turning beef occasionally, at least 8 hours but no longer than 24 hours.

Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.

Remove beef and onions from marinade; discard marinade. Place onions in 9-inch round aluminum foil pan. Grill beef uncovered 2 inches from MEDIUM heat about 12 minutes for medium-rare doneness, turning once. At same time, add pan of onions to grill, stirring occasionally, until tender.

Cut beef diagonally across grain into very thin slices. To serve, top with onions.
Makes 4 to 6 servings


1/2 cup table salt or 3/4 cup kosher salt
1/3 cup granulated sugar
1 gallon cold water

Choose a bowl that's large enough to completely submerge the chicken. Combine salt and sugar with cold water in the bowl, stirring until dissolved. Place chicken in the brine and refrigerate from 6 to 24 hours. Drain well and pat dry with paper towels.

(Surimi is sold as imitation crab, or Krab. It is made of pollock, and is fully cooked.)

1 lb. lump surimi, broken up if very large
4-6 scallions, sliced very thinly
3-4 stalks celery, sliced very thinly
1/2 cup (or to taste) top quality mayonnaise such as Hellmann's/Best
Foods or homemade--no fake stuff such as miracle whip please!!
2 sprigs thyme, leaves stripped off
Salt and freshly ground black pepper to taste

Combine all ingredients and chill for at least an hour before serving.  You can even make it a day or two in advance.  Serve on Kaiser rolls for sandwiches.  As a salad platter, serve in green pepper halves, over a bed of mesclun mix, over a bed of thinly sliced kirbies, tomatoes and butterhead lettuce.  For Sunday brunch, serve along with bagels, lox and egg salad together with the usual trimmings. The surimi salad alone serves 6, 12 as part of a lox and bagel brunch platter.


1 pkg. Pepperidge Farm(R) Frozen Puff Pastry Shells
1/3 cup all-purpose flour
2 tbsp. sugar
1/4 tsp. ground cinnamon
2 tbsp. butter OR margarine, melted
1 can (21 oz.) fruit pie filling (blueberry, cherry or strawberry)

Bake pastry shells according to pkg. directions.

Mix flour, sugar, cinnamon and butter until crumbs form.

Spoon about 1/3 cup pie filling into each pastry shell. Top with crumb mixture. Bake at 400°F. for 5 min. Let cool. Serve warm or at room temperature. Serves 6.

3  cups all-purpose flour
1/4  cup sugar
4  teaspoons baking powder
1  teaspoon salt
3/4  cup unsalted butter, cut up
3/4  cup milk
3/4  cup heavy cream
1  large egg
1-1/2  quarts strawberries, stemmed and sliced, or a combination of berries
3  tablespoons sugar, divided
2  cups heavy cream

For shortcake: Heat oven to 425 degree F. Line a large cookie sheet with parchment paper; set aside. Combine the flour, sugar, baking powder, and salt in a food processor and pulse a few times until mixed. Add butter and gently pulse until it is blended into pea-size pieces. 

In a large mixing bowl, whisk the milk, cream, and egg until smooth. Add the milk mixture to the flour mixture and pulse until just blended. (Don't over-mix -- it should be a very loose, wet dough.) Turn the dough out onto a lightly floured work surface and gently knead 2 times. Pull the dough apart, turn it over, and knead 2 times more. (It will be very soft.) With a floured rolling pin, roll dough out to 1-inch thick. Cut dough with a 4-inch biscuit cutter and place shortcakes on prepared
sheet. Bake until golden brown, about 18 minutes. Transfer shortcakes to a wire rack and let cool. 

Meanwhile, combine the berries and 2 tablespoons sugar in a large bowl. Gently "mash" and stir a couple of times using a large spoon. Refrigerate up to 4 hours so a sweet juice develops. 

In a large mixing bowl with an electric mixer, beat cream to soft peaks, add remaining sugar and continue beating until stiff peaks form. (Refrigerate until ready to serve. Just before serving, hand-whip a few times until firm.) To assemble each serving, slice one shortcake in half and top each half with berries and whipped cream. Serves 8 to 10

Makes 4 servings

1 quart heavy cream
1 cup clam juice
1 cup dry white wine
6 whole garlic cloves, peeled
2 teaspoons whole black peppercorns
2 teaspoons salt
2 tablespoons dill weed
1 tablespoon champagne vinegar

16 ounces black pepper angel hair pasta
3/4 cup grated Parmesan cheese

8 ounces heavy cream
1 cup sour cream
8 ounces smoked salmon
4 sprigs fresh dill weed

In generous saucepot, reduce the one quart heavy cream at a gentle simmer until it is half its original volume.

Meanwhile, in separate, smaller pot, combine clam juice, wine, garlic, peppercorns, salt, dill and vinegar. Reduce at a rolling boil to half its original volume, then strain and dispose of garlic and peppercorns. Add clam juice/wine reduction to reduced cream and reserve.

In boiling, lightly salted water, cook fresh pasta for 45 seconds. If using packaged pasta, cook according to package directions. Drain in colander and cool by running cold water through it to halt cooking.

With electric mixer, whip 8 ounces heavy cream to medium peaks, then add sour cream and whip until blended. This is also known as "quick creme fraiche".

In a 10 to 12 inch sauté pan, heat cream/wine sauce to boil, then whisk in Parmesan until well blended. Sauce will continue to reduce quickly. Add cooked pasta to sauce and toss to coat evenly.

Divide between 4 dishes, topping each with 2 ounces smoked salmon, a dollop of creme fraiche and a sprig of dill.

This Singaporean classic is best eaten with your hands so have lots of napkins near by and tell your guests to have at it. The flavors in this dish are best served with cold beer and flavorful bread. Makes 4 servings

4 small crabs in the shell (have your butcher clean them)
3 tablespoons peanut oil
1 1/2 pounds medium prawns, raw and peeled
2 ounces Talamanca black pepper, ready to grind, divided
1/3 cup salt-free butter
5 large garlic cloves, peeled and chopped
3 inch diameter piece of fresh ginger peeled and chopped
1 tablespoon Alaea red sea salt
1/2 cup chopped green serrano chilies
1/2 cup dark soy sauce
2 teaspoons sugar
7 ounce bottle of oyster sauce
lemon wedges for garnish

Heat a large kettle of water. Slip crabs into boiling salted water to cook.

Heat a large skillet, add oil. When the oil is hot add prawns and 1 ounce freshly ground Talamanca black pepper. Turn in oil until red and fully cooked. Remove from pan and drain on paper towels. Set aside. Remove any remaining oil in skillet with paper towel.

Place the skillet on medium high heat. Melt the butter just until sizzling then add the chopped garlic, ginger, red salt and chilies. Cook quickly turning the mix until garlic starts to soften. Reduce heat to medium and add remaining 1 ounce coarsely ground black pepper, soy sauce, sugar and bottle of oyster sauce. Allow to heat through to low boil.

Return drained prawns to the skillet. Turn off heat. Lift boiled crabs from water into strainer to drain. Chop each crab in half on cutting board.

Presentation: Place all four crabs top side up, legs outward on the platter. Spoon skillet mixture into the middle. Add lemon wedges for garnish. Have bread sliced on a cutting board and a bucket of beer on ice.

Each place setting should have bowls ready setting for the shells and a knife, crab cracker and picks.


  2 cups  blueberries -- fresh or frozen
  1 tablespoon  flour
  1 tablespoon  Splenda

1/2 cup  oatmeal -- slow-cooking
  1 teaspoon  cinnamon
  1 tablespoon  flour
  1 tablespoon  Splenda
  2 tablespoons  butter or margarine -- melted

Blend together flour and Splenda in a large bowl.  Mix with blueberries and place
in a 9x9 inch baking dish or pan.

Topping- Mix all topping ingredients together in a large bowl.  Sprinkle on top of blueberry filling in pan.  Bake at 350 degrees F for 45 minutes.


1 ripe medium banana
3/4 cup fresh or frozen blueberries
1/4 cup nonfat vanilla yogurt
3/4 cup skim milk
pinch of cinnamon
1/2 cup crushed ice

Combine all of the ingredients in a blender and puree until smooth. Makes 1 large serving.


1 pound broccoli
1 1-quart carton chicken broth
3/4 teaspoon salt
1/4 teaspoon ground white pepper
1 lemon (optional)
2 tablespoons grated parmesan cheese

Wash and trim the broccoli, then coarsely chop to make about 6 cups.

Heat the chicken broth in a large saucepan over medium heat to simmering. Add the chopped broccoli and simmer, covered, until tender, about 15 to 17 minutes.

Puree the mixture with an immersion blender right in the saucepan, or in a food processor in 1 or 2 batches, transferring each batch to a clean saucepan or warm tureen. Stir in the salt and pepper.

Spoon into serving bowls and finish with a squeeze of lemon juice and a sprinkle of parmesan.

1 1/2 cups sugar
3/4 cup light brown sugar, packed
1/2 cup milk
1 tsp pure vanilla extract
3/4 stick butter
1 1/2 cups pecans
Combine all ingredients and stir constantly until mixture reaches soft-ball stage (234-240*F) on candy thermometer. Remove from heat and stir until thickened. Praline mixture should become creamy and cloudy, and pecans should stay in suspension. Drop spoonfuls onto buttered wax paper, foil or parchment paper. NOTE: When using wax paper, be sure to buffer with newspaper underneath as hot wax will transfer to whatever is beneath.


10 cups popped plain popcorn
1 cup miniature marshmallows
2 tablespoons water
20 caramels
1 teaspoon vanilla
1/8 teaspoon ground cinnamon
Butter or margarine

Put popcorn into a very large bowl; set aside.

Measure marshmallows and water into a 2- or 4-cup glass measure or bowl. Add the caramels and microwave mixture on high for about 11/2 minutes. Stir and microwave 1 more minute. Stir the mixture until the marshmallows are completely melted (about a minute). Add vanilla and cinnamon. Pour immediately over the popped corn and toss until well-coated and cooled. Lightly grease hands with butter or margarine. Using about 1 cup of popcorn mixture, form into a ball. Wrap the ball with plastic wrap and use a ribbon to tie, if using for a party. Repeat with the remaining caramel corn and place the popcorn balls in the refrigerator until needed. Note: The balls stiffen when they are kept chilled in the refrigerator and soften when they are left out at room temperature. Baked Caramel Corn: Instead of making popcorn balls, spread the popcorn mixture in a single layer on a baking sheet that has been coated with nonstick cooking spray. Bake in a preheated 250-degree oven for about 18 minutes (watch carefully to prevent overbrowning). Break apart.


2 small leeks, cleaned
1 large Granny Smith apple
1 medium onion, peeled
1/4 cup parsley leaves
2 tablespoons canola or vegetable oil
1 lemon
1 pound chicken leg meat

Farce (Forcemeat)
1/2 pound finely ground chicken breast
1 teaspoon salt
1/2 teaspoon ground white pepper
1/2 cup crushed ice
Pastry bag fitted with No. 8 tip
Pre-soaked sausage casings (from hogs, or the kind made of collagen)
1/4 cup prepared mustard
1/4 cup sour cream
2 cups lingonberry preserves

To make garnish, cut off most of the green portion of the leek and blanch in boiling salted water for 1 to 2 minutes until tender. Drain and squeeze out any excess moisture. Chop into small (1/4-inch) dice.

Peel, core and chop apple into small (1/4-inch) dice. Cut the onion into small (1/4-inch) dice and chop the parsley.

Heat oil in a heavy sauté pan over moderate heat. When oil is hot, add the leeks, apples, onions and parsley. Sauté for 3 to 5 minutes until golden brown. Transfer the apple/vegetable garnish to a bowl and refrigerate.

To make farce, place the ground chicken, salt and white pepper in the bowl of a food processor fitted with a metal blade. Process for 30 seconds.

With motor running, drop in the crushed ice and continue to process for 1 to 2 minutes or until combined. (Crushed ice, a substitute for fat which is traditionally added at this point, will lighten the texture of the sausage.) Transfer the farce to a bowl and refrigerate.

To assemble sausage, cut the chicken leg meat into small (1/4 inch) cubes. Remove zest from lemon in strips. (You should have 1 to 2 teaspoons.) Combine chilled farce, chilled apple/vegetable garnish and lemon zest in a large bowl. Add the cubed chicken meat, folding to combine.

Tie a knot at one end of the pre-soaked casing. Spoon mixture into a pastry bag fitted with a No. 8 plain tip. Pipe mixture into the casing and knot the other end.

Using your thumb and forefinger, squeeze the sausage every 3 or 4 inches to separate the mixture. Twist at those points to make individual sausage lengths.

Poach sausages in a pan of water (about 160 degrees F) for 12 to 15 minutes. Remove, drain and transfer to a 350 F oven for 10 to 12 minutes or until browned. (Or, sauté over medium heat for 4 to 5 minutes or until browned.)

Blend mustard and sour cream until smooth. Place a dollop of mustard sauce on individual plates (or, using a squeeze bottle, pipe mustard sauce in a decorative pattern across the center of the plate.) Cut the sausages into thin, slanting slices and arrange on plate. Garnish with a spoonful of lingonberry preserves to serve. Serves 4

Stir any remaining pesto into steamed vegetables or couscous.
1 cup raw unsalted pistachios
2 cups (packed) fresh cilantro leaves
4 teaspoons fresh lemon juice, divided
1 garlic clove, chopped
1 teaspoon ground cardamom
3/4 teaspoon salt
1/2 cup plus 5 tablespoons olive oil, divided
4 large chicken breast halves with skin and ribs attached

Preheat oven to 400°F. Toast pistachios on baking sheet until golden, about 7 minutes. Transfer to processor. Maintain oven temperature. Add cilantro leaves, 1 tablespoon lemon juice, garlic, cardamom, and 3/4 teaspoon salt to processor. Using on/off turns, process until coarse paste forms. With machine running, gradually add 1/2 cup olive oil. Season with pepper.

Using fingers, gently loosen skin from 1 side of each chicken breast, forming pocket. Spread 1 tablespoon pesto evenly under skin of each. Sprinkle chicken generously with salt and pepper.

Heat 1 tablespoon olive oil in heavy large ovenproof skillet over medium-high heat. Add chicken, skin side down. Cook until skin is dark golden, about 5 minutes. Turn chicken over and transfer skillet to oven. Roast chicken until cooked through, about 25 minutes.

Place 1/2 cup remaining pesto into small bowl. Whisk in remaining 1/4 cup olive oil and remaining 1 teaspoon lemon juice. Drizzle pesto sauce over chicken breasts and serve.
Makes 4 servings.

Makes: 8 servings

1/2 cup mayonnaise
1/4 cup chopped fresh parsley
1/4 cup lemon juice
2 Tbsp. dry white wine
2 tsp. dried oregano leaves
1/2 tsp. each: salt and black pepper
2 cloves garlic, minced
3 lb. bone-in skinless chicken pieces (breasts, thigh or legs)

Combine all ingredients except chicken in large bowl. Add chicken; toss to coat. Cover. Refrigerate at least 4 hours or overnight to marinate.

Remove chicken from marinade; discard marinade. Place chicken in shallow baking pan. Bake 50 to 55 min. or until chicken is cooked through.

2 packages (8 ounces each) fat-free cream cheese, at room temperature
7¼ teaspoons Equal for Recipes or 24 packets Equal sweetener (or 1 cup Splenda)
2 to 3 tablespoons skim milk
½ cup European or Dutch-process cocoa
1 teaspoon vanilla

Beat cream cheese, Equal and 1 tablespoon milk in small bowl until fluffy. Beat in cocoa, vanilla and enough remaining milk to make spreading consistency. 
Makes about 2 cups (enough to frost 2-layer cake).


6 eggs (separated)
1/2 cup sugar
1 cup chocolate
1 cup margarine

Beat the egg whites until stiff. Add sugar slowly. Melt chocolate and margarine. Beat egg yolks until glossy in color. Add the chocolate and margarine. Fold in egg whites. Divide the mousse in half. Pour half in two small pie pans. Bake for 15-20 minutes. When cool, pour the rest of the mousse in the pans and freeze. Take the pie out of the freezer a short time before serving. Cut with a wet knife and serve.


1 pound hot bulk pork sausage
1 tablespoon chopped fresh cilantro
2 tablespoons vinegar
2 teaspoons chili powder

Combine all ingredients; mix well. Yield: about 1-1/4 pounds

4  small tilapia or sole fillets (about 1 lb.)
1/2  cup buttermilk
1/8  teaspoon ground red pepper
1  cup cornflake crumbs
   Vegetable cooking spray

Heat oven to 200 degree F. Cut each fillet lengthwise into 2 or 3 strips. Combine buttermilk and red pepper on a plate. Pour cornflake crumbs onto a sheet of waxed paper. Dip each piece of fish in buttermilk mixture and coat with crumbs. Place on a cookie sheet or large plate. 

Coat a large nonstick skillet with cooking spray. Heat over medium-high heat 1 minute. Add half of fish. Cook 4 to 5 minutes, turning once halfway through, until fish is crisp, golden and opaque in center when tested with a small knife. Transfer cooked fish to cookie sheet and place in oven to keep warm. Repeat process with remaining fish. 

1  pound ground beef
1  teaspoon garlic powder
1/2  teaspoon ground cumin
4  thin slices cooked ham (about 3 oz.)
4  slices fontina or provolone cheese (about 3 oz.)
4   rolls or buns, split and toasted
2   whole dill pickles, sliced horizontally into 8 slices
4  slices red onion
4  slices tomato
1  recipe Mojo Sauce (see recipe below)

In a bowl combine beef, garlic powder, cumin, and 1/2 teaspoon each salt and ground black pepper. Shape into four 3/4-inch-thick patties. For a charcoal grill, place patties on rack of uncovered grill directly over medium coals for 14 to 18 minutes or until meat is done (160 degrees F), turning once halfway through grilling. Top each with a slice of ham and cheese. Cover; grill 30 seconds more or just until cheese begins to melt. Serve on rolls with pickle, onion, and tomato. Drizzle with some of the Mojo Sauce; pass remaining sauce. Makes 4 servings. 

Mojo Sauce: In a skillet cook 6 cloves garlic, minced, in 2 tablespoons olive oil over medium heat until just starting to brown. Remove from heat. Carefully add 1/3 cup orange juice, 1/3 cup lemon juice, 1 teaspoon ground cumin, and 1/2 teaspoon each salt and ground black pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until slightly reduced. Remove from heat; cool. Whisk before serving. 

Broiler Method: Place burgers on broiler pan and broil 3 to 4 inches from heat for 12 to 14 minutes or until meat is done (160 degrees F), turning once halfway through broiling. Add a slice of ham and cheese to the top of each patty. Broil about 30 seconds more or until cheese begins to melt. (Broil buns or rolls for 45 to 60 seconds to toast.) 

*Note: To toast buns, place them on the grill rack for 1 to 2 minutes while your burgers finish grilling. 

8 chicken breast halves, cooked, de-boned and cubed
1 cup chopped celery
3 hard boiled eggs, chopped
1/2 cup slivered almonds
3 oz cream cheese, softened
1/2 cup mayonnaise
1/2 cup dairy sour cream
1 1/2 tsp dill weed
1 tsp dry mustard
1/4 tsp salt
1/8 tsp black pepper
In a large bowl, mix chicken, celery, egg and almonds. In another bowl, whisk together cream cheese, mayo, sour cream, dill weed, mustard, salt and pepper. Combine the two mixtures and mix well. Chill. This is best if made the day before serving. Serves 6-8

Makes 4 servings

4 boneless duck breast halves, 8 ounces each
1/4 cup black peppercorns, cracked
1/4 cup dry red wine
1/4 cup port wine, plus 2 to 3 tablespoons for deglazing
1/2 cup chicken stock
2 tablespoons butter
salt to taste
rice pilaf

Peel the skin off the duck meat and put it in a large skillet over moderate heat to render some fat.

Meanwhile, put the cracked pepper on a plate and press the duck breast into the peppercorns to coat both sides. Cover with plastic and refrigerate.

When the duck skin has rendered about 3 to 5 tablespoons of fat, remove the skin and discard it. Set aside the duck fat.

In a saucepan, combine red wine, 1/4 cup port and chicken stock. Boil the mixture until it reduces in volume to about 3 tablespoons. Swirl in the butter and keep sauce warm.

Use the duck fat to sauté the breasts over high heat for 2 to 3 minutes on each side. Remove the duck from the pan and let it stand two minutes. Meanwhile pour off the fat and deglaze the pan with 2 to 3 tablespoons of port.

When this has reduced to 1 tablespoon, add it to the sauce. Slice the breasts crossways at an angle, about 1/3 inch thick. Serve the slices of duck breast over rice pilaf and drizzle with a spoonful of sauce.


Caramel ice cream, chocolate chip "blondies," and a crunchy streusel sweeten the deal.

Chocolate sauce
1 1/2 cups whipping cream
10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

1/2 cup all purpose flour
1/4 cup sugar
3 tablespoons unsalted butter, room temperature
1/8 teaspoon salt

6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup sugar
1/4 cup (packed) dark brown sugar
1 large egg
1/4 teaspoon vanilla extract
3/4 cup all purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup semisweet chocolate chips

2 pints dulce de leche ice cream

For chocolate sauce:
Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate. Whisk until smooth.

For streusel:
Preheat oven to 350°F. Mix all ingredients in bowl. Rub together with fingertips until small clumps form. Spread on rimmed baking sheet. Bake until golden, stirring occasionally, about 18 minutes. Cool streusel on sheet.

For blondies:
Preheat oven to 350°F. Butter 8x8x2-inch metal baking pan. Using electric mixer, beat butter and both sugars in bowl to blend. Beat in egg, then vanilla. Sift flour, baking soda, and salt over; beat just until combined. Stir in chocolate chips. Spread batter in pan. Bake until golden around edges and tester inserted into center comes out clean, about 23 minutes. Cool in pan on rack.

Cut blondies into 1-inch squares. Arrange 5 squares in bottom of each dish. Rewarm sauce; spoon over. Top with ice cream, more sauce, then streusel. Makes 8.


2 lbs. skinless, boneless chicken breasts
2 egg whites
1 tbsp. plus 2 tsp. cornstarch
1 1/4 tsp. salt
1/4 cup chicken broth
1 tbsp. dry sherry
1 tsp. soy sauce
1/2 tsp. pepper
3 tbsp. vegetable oil
1 tbsp. minced fresh ginger
3 scallions, minced

Slice chicken breasts very thinly crosswise, then cut into thin strips about 1 1/2 in. long. In a medium bowl, toss chicken strips with egg whites, 1 tbsp. of cornstarch, and 1/2 tsp. salt until well mixed. Cover and refrigerate at least 20 minutes. Use whole eggs in order not to waste anything.

Bring a medium saucepan of water to a simmer. In 1/2-cup batches, poach chicken until white and opaque, about 3 minutes per batch. With a slotted spoon, transfer poached chicken pieces to a plate.

In a small bowl, combine remaining 2 tsp. cornstarch, chicken broth, sherry, soy sauce, remaining 3/4 tsp. salt, and pepper. Set sauce aside. Use any wine you have available.

Heat oil in a wok over high heat. Add ginger and then add chicken pieces. Toss to mix. Pour in reserved sauce and stir-fry 2 minutes, or until sauce boils and thickens. Add chopped scallions and toss to blend. Remove from heat and serve.

(Serves 4 or 5)
Chicken breasts, 4 or 5                                                       
Salt and pepper, to taste
French onion soup, 1 can
Preheat oven to 400°. Wash chicken breasts and pat dry. Sprinkle with salt and pepper to taste. Arrange in 9 x 13 baking dish. Pour onion soup over chicken breasts. Cover with foil. Bake at 400 for 30 to 35 minutes. Uncover and bake another 10 minutes.        


1 lb green beans (haricots), trimmed
2 Tbsp walnut or olive oil
2 cloves garlic, finely chopped
1/2 cup chopped Kalamata olives
1 Tbsp lemon juice
Salt and freshly ground pepper to taste

Boil the beans in salted water until barely tender, about 2 minutes. Plunge them into cold water and drain. Heat the oil in a large skillet over moderate heat and sautè the garlic and olives for 2 minutes. Add the beans, lemon juice, salt, and pepper and sautè just until the beans are heated through, about 2 minutes. Serves 4 to 6.


2 tablespoon red wine vinegar
4 tablespoons fresh lemon juice
6 tablespoons olive oil
3 small shallots, very thinly sliced
1/4 cup flat leaf parsley, finely chopped
2 tablespoons pink peppercorns, slightly crushed
freshly ground pepper to taste

1 pound fresh asparagus
2 tablespoons of olive oil

Whisk the vinegar, lemon juice and olive oil together. Add the shallots, chopped parsley and pink peppercorns. Season to taste with salt and pepper.

Drizzle asparagus with olive oil and grill on a clean grill over medium heat for about 4 minutes, turning occasionally. Remove to a warm platter and drizzle with the vinaigrette.

4  7- to 8-ounce boneless beef top loin (strip) steaks, cut 1 inch thick

   Peanut oil or canola oil
1  teaspoon kosher salt
1  teaspoon cracked black pepper 
1  recipe Toasted Garlic Butter (see recipe below)
2  tablespoons snipped fresh parsley

Trim fat from steaks. Lightly brush steaks on all sides with oil. Sprinkle salt and pepper evenly over steaks; rub in with your fingers. 

Place steaks on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once halfway through grilling. (Allow 11 to 15 minutes for medium-rare doneness [145 degrees F] or 14 to 18 minutes for medium doneness [160 degrees F].) 

To serve, drizzle steaks with Toasted Garlic Butter; sprinkle with snipped parsley. Makes 4 servings. 

Toasted Garlic Butter: In a small saucepan cook 4 large unpeeled cloves garlic over medium-high heat for 5 to 7 minutes or until skins begin to brown, turning occasionally. Remove from heat; cool. When cloves are cool enough to handle, peel skin from cloves; discard skins. Return garlic to saucepan; add 1/2 cup butter. Cook over low heat until butter melts, mashing garlic with a fork. If desired, stir in 1/4 teaspoon anchovy paste or 1 teaspoon Worcestershire sauce. Serve warm. 


2-3 lbs beef, pork, lamb, veal, or turkey, trimmed and cut into 1-inch pieces
16 cups beef stock, chicken stock, or water
2-3 lbs chicken pieces
3-4 potatoes, diced
2-3 bell peppers (capsicums), cored, seeded, and chopped
2-3 carrots, chopped
2-3 ribs celery including leaves, chopped
1-2 onions, chopped
2-3 cups canned tomatoes, drained and coarsely chopped
1-2 cups fresh or frozen lima beans
1-2 cups chopped fresh or frozen okra
2 bay (laurel) leaves
1 Tbsp Worcestershire sauce
Salt and freshly ground pepper to taste
1-2 cups fresh or frozen corn kernels
Chopped fresh parsley for garnish (optional)

Combine the beef and stock in a large heavy pot and bring to a boil over high heat.  Reduce the heat, skim off any scum on the surface of the liquid, and simmer covered for 1 1/2 hours.  Add the chicken and simmer covered until the meat falls off the bones, about 1 hour.  Add the vegetables (except the corn), bay leaves, Worcestershire sauce,
salt, and pepper and simmer until the vegetables are tender, about 45 minutes.  Add the corn about 10 minutes before serving, and serve garnished with chopped parsley if desired.  Serves 8 to 12.

Can be prepared in 45 minutes or less, but requires additional unattended time. The best time to use it is when you have some leftover couscous from a meal; suddenly you have a great salad.

2 1/4 cups water
a 10-oz. box couscous (about 1 1/2 cups)
1/2 tsp. salt
3 tbsp. fresh lemon juice, or to taste
1/4 cup olive oil
1 small bunch spinach, coarse stems discarded and leaves washed thoroughly,
spun dry, and shredded fine (about 2 cups)
3 large scallions, sliced thin
3 tbsp. finely chopped fresh dill, or to taste

In a saucepan bring water to a boil and stir in couscous and salt. Remove pan from heat and let couscous stand, cover 5 minutes. Fluff couscous with a fork and transfer to a bowl. Stir in lemon juice, oil, and salt and pepper to taste and cool couscous completely. Stir in spinach, scallions, and dill and chill salad, covered, at least 2 hours or overnight. Makes 6 servings.

1-1/2  pounds fresh tomatillos, husks discarded, rinsed with warm water and quartered
4  tablespoons olive oil
3  pounds pork shoulder, cut into 1-inch cubes
1  large white onion, chopped (about 3-1/2 cups)
3  large garlic cloves, finely chopped
2  large jalapenos, halved, seeded and chopped
1  teaspoon dried oregano
1/2  teaspoon ground cumin
1  box (9 oz.) frozen corn
1-3/4  cups reduced-sodium chicken broth
1  can (19 oz.) black beans, rinsed and drained
1/2  cup chopped fresh cilantro
2  teaspoons fine cornmeal

Heat broiler. Arrange tomatillos on a large sheet pan and broil 6 inches from heat until lightly charred, turning occasionally, about 8 minutes. 

Heat oil in a 5- to 6-quart heavy pot or Dutch oven with a tight-fitting lid until hot but not smoking and brown pork in batches, turning, about 5 minutes per batch. Transfer pork with a slotted spoon to a bowl, reserving pot. 

Add onion, garlic, jalapeno, oregano, and cumin to pot and cook over moderate heat, stirring, until onion is softened, about 3 minutes. Add tomatillos, corn, broth, 1/2 cup water, and browned pork to pot. Bring just to a boil and simmer, covered (do not boil), until pork is tender, about 45 minutes. Stir in beans, cilantro, and cornmeal and simmer,
uncovered, until slightly thickened, about 5 minutes. 

Serve stew with avocado, sour cream, and chopped white onion, if desired. Makes 6 servings. 


1/2 cup water
2 to 3 fresh mint sprigs
2 tablespoons unsalted butter
pinch each: salt and granulated sugar
4 cups fresh green peas
2 teaspoons coarsely ground pink peppercorns
1/4 teaspoon coarsely ground black peppercorns
1 teaspoon finely chopped fresh mint
sea salt to taste

Combine the water, mint sprigs, butter, salt and sugar in a medium sauce pot. Bring the mixture to a boil and reduce to a simmer for 2 minutes.

Bring the mixture back to a boil, add the peas, cover the pan and reduce heat to medium-low. Simmer peas until tender, about 3 to 5 minutes. Remove the mint sprigs.

Place peas in a warm bowl and stir in the peppercorns and fresh mint. Salt, to taste and serve.


1 small onion, peeled and quartered
4 large cloves garlic, peeled
1 tablespoon ground cumin
1 tablespoon paprika
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
1 teaspoon ground black pepper
3 tablespoons fresh lemon juice
2/3 cup olive oil
2 tablespoons minced cilantro

2 pounds leg of lamb

Into the work bowl of a food processor fitted with the metal blade, place the onion, garlic, cumin, paprika, ginger, cayenne pepper and the black pepper; purée.

Add the lemon juice, olive oil and minced cilantro. Pulse to mix.

Cut lamb into 1 inch cubes and marinate in the above mixture at room temperature for 4 hours. Thread onto skewers and grill.


3/4 cup sugar
1/3 cup all-purpose flour
1/2 tsp ground nutmeg
1 cup heavy cream or half-and-half
4-5 nectarines, pitted and sliced into wedges (or peaches!)
1 9-inch unbaked pastry shell

Combine the sugar, flour, and nutmeg in a mixing bowl, stirring to combine well.  Stir in the cream to make a thin, smooth mixture. Arrange the nectarine slices attractively in the pastry shell and pour in the liquid mixture.  Bake in a preheated 400F oven for 50
minutes, then turn the heat down to 350F and continue to bake until the custard has set, about 15 minutes.  Cool to room temperature and chill for at least 1 hour before serving.  Serves 6 to 8.


Makes 6 to 8 servings

1 tablespoon canola oil
2 pounds boneless lean lamb
1 onion, chopped
1/4 cup all-purpose flour
5 cups chicken broth
2 carrots, sliced
2 leeks, cut into 2 inch pieces
2 tablespoons minced fresh parsley, divided
1 bay leaf
1/2 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
3 potatoes, peeled and sliced
1/4 cup butter

In a large Dutch oven, heat oil. Brown lamb and onion. Stir in flour, mix well. Gradually, add broth. Bring to a boil, stirring to remove browned bits from pan.

Add carrots, leeks, 1 tablespoon of parsley, bay leaf, rosemary, thyme, salt and pepper. Spoon into a greased 3 quart casserole. Cover with potatoes and dot with butter.

Bake at 350 degrees for 1 1/2 to 2 hours or until the meat is tender and the potatoes are golden brown. Garnish with remaining parsley.

Keep in mind, a cow is an ox; ergo, cattle tails are oxtails. Serve this lovely stew over
buttered noodles.

4 Tbsp butter
3-4 lbs oxtails cut into individual joints
2 cups beef stock or water
1 cup tomato juice
2 bay (laurel) leaves
1 sprig fresh thyme, or 1/2 tsp dried thyme
8-12 small onions, peeled
2-3 ribs celery, chopped
2-3 carrots, chopped
1 Tbsp cornstarch (cornflour) mixed with 1/4 cup cold water
Salt and freshly ground pepper to taste

Heat the butter in a large heavy pot over high heat and brown the oxtail in batches.  Combine the oxtails, stock, tomato juice, bay leaves, and thyme in the same pot and bring to a boil.  Reduce the heat and simmer tightly covered until the oxtails are tender, 3 to 4 hours, adding more stock if needed.  Add the onions, celery, and carrots and cook until tender, about 30 minutes.  Skim off and discard as much fat as possible, adding more liquid if necessary to make about 1 1/2 cups, and stir in the cornstarch mixture.  Simmer gently, stirring constantly, until the gravy is slightly thickened and
has lost its milky appearance.  Adjust the seasoning with salt and pepper.  Serves 4 - 6.

Makes 4 servings

4 perfectly ripe fresh peaches or nectarines
4 tablespoons high quality balsamic vinegar
1 tablespoon freshly ground black pepper
1 teaspoon sugar

Wash and drain peaches. Slice peaches into 1/2-inch thick slices and place in a large mixing bowl. Add vinegar, pepper and sugar and gently toss to coat. Divide among 4 martini glasses and serve.


1 medium onion
2 minced garlic cloves
1 tablespoon ground coriander
1 teaspoon cumin
1 tablespoon olive oil
4 large ripe avocados
2 1/2 quarts chicken or vegetable stock
1/3 cup green peppercorns in water
ground black pepper to taste
salt to taste
cilantro, several leaves for garnish

In large saucepan cook the onion, garlic and spices in the olive oil over moderate heat for 10 minutes, stirring often.

Add avocados and stock, bring to just a boil, then reduce heat to medium and cook for 20 minutes. Cool to room temperature and purée in blender until smooth.

Return to pan, bring to boil, add peppercorns and reduce to moderate heat and cook for 10 minutes. Serve garnished with cilantro and freshly ground pepper.


2 tablespoons unsalted butter
2 shallots, minced
1/2 cup of dry Chardonnay
3 tablespoons dark rum
2 1/2 teaspoons of pink peppercorns
1/2 cup heavy whipping cream
1 tablespoon tomato paste
sea salt to taste (Note: I use red sea salt in this dish)

Heat the butter in a saucepan. Sauté the shallots until they are just soft, do not brown. Add the Chardonnay and let reduce the sauce by half. VERY carefully add the rum, and ignite the sauce with a match.

When the flame dies, add your peppercorns, the cream and tomato paste. Allow the mixture to reduce until it coats the back of a spoon. Season with sea salt to your liking.

1/4  cup mayonnaise
2  tablespoons creamy Dijon-style mustard blend
2  tablespoons coarse-grain brown mustard
2-1/2  cups  chopped cooked chicken or turkey
1/4  cup finely chopped celery
1/4  cup thinly sliced green onions
2  tablespoons pine nuts, toasted
1  tablespoon snipped fresh parsley
1  tablespoon drained and finely chopped oil-packed dried tomatoes
   Salt and ground black pepper
   Croissants or Sourdough Bread

For dressing: In a small bowl, stir together mayonnaise and mustards. Set aside. 

For salad: In a medium bowl, combine chicken, celery, green onions, pine nuts, parsley, and tomatoes. Season to taste with salt and ground black pepper. Pour dressing over chicken mixture; toss to coat. Cover; chill in the refrigerator for 1 to 4 hours.  Serve on croissants or sourdough bread. Makes 4 main-dish servings. 


4 or 5 potatoes
4 or 5 pork chops
1 (10 1/2-oz.) can cheddar cheese soup
1 (10 1/2-oz.) can French onion soup

Slice the potatoes into a 9x13-in. casserole dish. Arrange the pork chops over the potatoes. Combine the soups and pour over the pork chops. Cover and bake at 350 degrees for 1 hour.

The "au blanc" part of this recipe's title refers to the fact that the meat is not browned prior to braising.  This simple yet delicious stew is equally good made with lamb or veal.  As with most good stews, it can be eaten on its own or spooned over buttered noodles or mashed potatoes.

4 Tbsp butter or vegetable oil
2 onions, chopped
1-2 cloves garlic
1 Tbsp paprika
1 tsp dried thyme
1 tsp caraway seeds
1 tsp grated lemon zest
Salt and freshly ground pepper to taste
1 cup dry white wine, beef or chicken stock, or water
1 1/2-2 lbs boneless pork, trimmed of excess fat and cut into 1-inch pieces
Chopped fresh parsley for garnish

Heat the butter in a large heavy pot over moderate heat and sautè the onion until tender but not brown, about 5 minutes.  Meanwhile, combine the garlic, paprika, thyme, caraway seeds, lemon zest, salt, and pepper in a mortar and mash to a thick paste.  Add the seasoning mixture and the wine and bring to a boil.  Add the pork and simmer
tightly covered over low heat until the pork is tender, about 1 1/2 hours, adding more liquid if necessary.  Garnish with chopped parsley. Serves 4 to 6.

Makes 4 servings

12 tablespoons butter, divided
2 pounds russet potatoes
1 tablespoon lemon juice
6 large scallions sliced
4 skinless salmon fillets, 7 ounces each
kosher salt and pepper to taste
1/2 cup shallots
1/2 cup dry white wine
2 tablespoons white wine vinegar

Preheat oven to 450 degrees F. Using 2 tablespoons butter, heavily butter 4 pieces of 9 x 12 inch aluminum foil.

Shred potatoes and mix with lemon juice and scallions. Make a bed using half the potato mixture on each piece of aluminum foil. Place a salmon fillet on the potato bed, sprinkle with salt and pepper and cover with remaining potatoes. Press down on the potatoes, then enclose tightly in foil. Place in oven and bake for 15 minutes.

Meanwhile, combine shallots, wine and vinegar in saucepan. Place over medium heat and cook until most of the liquid is evaporated. Remove from heat and strain. Return to very low heat and beat in remaining butter 1 tablespoon at a time, whisking constantly. Add salt and white pepper to taste and set aside in a warm place.

When it's time to put dinner on the table, heat the broiler. Unwrap the salmon, and place close to the heat. Brown well, about 2 minutes per side. Arrange the salmon on a platter and serve the sauce on the side.

Servings: 4

5 cups ice cubes
1 cup water
3/4 cup Mango Nectar
1/2 cup Raspberry Flavor Sweetened Iced Tea Concentrate
1/3 cup powdered sugar
Fresh raspberries (optional)

Place ice, water, nectar, Nestea and sugar in blender; cover. Blend until smooth. Pour into glasses. Garnish with raspberries.

Pastry for Single-Crust Pie (see recipe below)
1-1/2  cups sugar
1/4  cup all-purpose flour
3/4  teaspoon ground nutmeg
3   slightly beaten eggs
4  cups sliced fresh rhubarb or thawed or drained frozen sliced rhubarb
1/2  cup all-purpose flour
1/4  cup sugar
1/3  cup butter or margarine

Prepare the pastry. 

In a large bowl, combine 1-1/2 cups sugar, 1/4 cup flour, and nutmeg.
Add the eggs and mix well. Gently stir in the rhubarb. Turn the mixture into a pastry-lined pie plate. 

In a small bowl, combine 1/2 cup flour and 1/4 cup sugar. Cut in butter or margarine until mixture resembles coarse crumbs. Sprinkle over the pie. 

Cover edge of pie with foil to prevent overbrowning. Bake in a 400 degree F oven for 20 minutes. Remove foil. Bake about 20 minutes more or until topping is golden. Makes 1 pie (8 servings). 

Pastry for Single-Crust Pie: In a bowl, stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Cut in 1/3 cup shortening until pieces are the size of small peas. Using 3 to 4 tablespoons cold water, sprinkle 1 tablespoon of the water over part of mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form
dough into a ball.

On a lightly floured surface, flatten dough with hands. Roll dough from center to edges, forming a 12-inch circle. Ease pastry into a 9-inch pie plate, being careful not to stretch pastry. Trim to 1/2 inch beyond edge of pie plate; fold under extra pastry. Flute edge; do not prick pastry. 

Makes 4 to 6 servings

1 31/2- to 5-pound broiler or roasting chicken, preferably brined (see Basic Brine recipe)
2 tablespoons freshly squeezed orange juice
2 tablespoons fresh lemon juice
1 teaspoon finely minced orange zest
2 teaspoons freshly grated nutmeg or 1 teaspoon ground nutmeg (divided)
1 tablespoon unsalted butter, softened
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt, plus more for seasoning
Freshly ground black pepper

Preheat oven to 375 degrees. Remove excess fat from chicken. Combine orange and lemon juices; set aside. Place lightly oiled roasting rack in roasting pan and set aside. If chicken has been brined, drain well and pat dry with paper towels.

Combine orange zest, half of the nutmeg, the butter, olive oil and 1/4 teaspoon salt (don't use salt here if your chicken is brined). With your fingers, gently loosen skin from breast, thigh and leg meat. Push seasoned butter mixture under skin onto meat, then smooth skin back into place. Season with about half of remaining nutmeg and more salt, if desired. Truss the chicken, if desired.

Place chicken breast side down on rack. Roast 40 minutes. Carefully turn chicken breast side up and baste with cooking juices. Pour citrus juice mixture over the top and season with salt and nutmeg. Grind pepper over the top. Continue roasting without basting another 40 minutes or until the temperature reaches 180 degrees in the thickest area between leg and thigh (don't let thermometer touch bone). Let rest 10 minutes before carving.

Makes 4 servings

1 31/2- to 5-pound chicken, preferably brined (see Basic Brine recipe)
1 tablespoon minced garlic
2 teaspoons finely chopped fresh oregano leaves
1 teaspoon extra-virgin olive oil
1/4 teaspoon kosher salt, plus more for seasoning
Juice of 1/2 lemon
Freshly ground black pepper

Preheat oven to 375 degrees. Line bottom of a roasting pan with aluminum foil, place roasting rack on top and set aside. If chicken has been brined, drain well and pat dry with paper towels.

With your fingers, gently loosen skin from breast, thigh and leg meat. Combine garlic, oregano, olive oil and 1/4 teaspoon salt, if using (if the chicken has been brined, don't use salt here). Push mixture under skin onto meat, then smooth skin out. Truss, if desired.

Place chicken breast side down on rack. Pour half of lemon juice over chicken. Roast 40 minutes. Carefully turn chicken breast side up and baste with cooking juices. Pour remaining lemon juice over the top and season lightly with salt, if using. Grind pepper over the top. Continue roasting without basting another 40 minutes or until the temperature reaches 180 degrees in the thickest area between leg and thigh (don't let thermometer touch bone). Let rest 10 minutes before carving.


2 pounds salmon fillets
2 cups water
2 cups dry white wine
4 tablespoons (1/2 stick) unsalted butter
2 carrots, peeled and minced
2 leeks, well rinsed, dried, and minced
2 ripe tomatoes, seeded and chopped
1/2 cup chopped fresh dill
1/2 cup fresh bread crumbs
2 egg whites
2 tablespoons Pernod
2 tablespoons fresh lemon juice
1 cup heavy or whipping cream
1 teaspoon dried tarragon
Pinch ground nutmeg
Pinch cayenne pepper
Salt and freshly ground black pepper, to taste
8 ounces fresh bay scallops, halved

Poach the salmon fillets in the wine and water in a large skillet just until cooked through. Cool and flake the salmon meat, removing all the bones. Refrigerate covered until cold.

Melt the butter in the skillet over medium-high heat. Add the carrots and leeks and sautè for 7 minutes. Add the tomatoes and cook for 2 minutes more. Remove from heat and stir in the dill and bread crumbs. Process the salmon in a food processor fitted with a steel blade until smooth. Add the egg whites and process until blended. Add the Pernod, lemon juice, and cream and process until very smooth. Season with the tarragon, nut meg, cayenne, and salt and pepper to taste. Remove to a large mixing bowl.

Add the vegetable mixture and the halved bay scallops to the salmon mixture and stir to combine. Lay out a large sheet of strong plastic wrap. Shape a sixth of the seafood mixture into a log, 6 inches long and 1-1/2 inches wide, in the center of the plastic wrap. Wrap up very securely and twist each end of the plastic very tightly to make a mock sausage casing. Secure the ends with kitchen string if necessary. Repeat with the remaining seafood mixture to make 6 sausages. Refrigerate the sausages until firm, about 3 hours.

When ready to cook, fill a large Dutch oven or stock pot with water and heat to boiling. Add the sausages, still wrapped in plastic wrap, and simmer for 15 minutes, turning once halfway through the cooking time. Remove the sausages from the water. Unwrap and cut into thin slices. Serve hot, napped with Tomato Beurre Blanc.
Yield: 6 sausages, 12 appetizer portions

Makes 6 servings

8 tablespoons butter, divided
1 onion, thinly sliced
1 pound spinach
6 salmon filets, 6 ounces each
salt and freshly ground black pepper, to taste
3 tablespoons olive oil
1 1/2 cups heavy whipping cream
1/2 cup vodka
2 tablespoons green peppercorns in water, drained and crushed
3 tablespoons fresh lime juice
1/4 cup snipped fresh chives

Preheat oven to 350 degrees F. Combine 4 tablespoons butter and onion in large Dutch oven. Cover and bake until onion is golden brown, stirring occasionally, about 45 minutes.

Stir spinach into onion and bake until just wilted, about 3 minutes. Remove from oven, keep warm.

Season salmon with salt and pepper. Heat oil in heavy large skillet over high heat. Add salmon in batches and cook about 3 minutes per side for medium. Transfer to platter. Tent with foil to keep warm. Pour off excess oil from skillet.

Add cream and vodka and boil until slightly thickened, about 4 minutes. Add green peppercorns and remaining 4 tablespoons butter and stir until butter is just melted. Mix in lime juice, season with salt and pepper.

Divide spinach and onion mixture among plates. Top each with salmon fillet. Spoon sauce over. Sprinkle with snipped fresh chives.

Makes 6 servings

1/4 cup pistachios (about 1 ounce)
10 large fresh basil leaves
1 garlic clove
1/2 cup butter, room temperature (1 stick)
1 teaspoon lime juice
salt and pepper to taste
6 salmon fillets, (6 ounces each, 1 1/2 inches thick)
1/2 cup dry white wine
additional fresh basil leaves for garnish

Place pistachios, fresh basil leaves and garlic clove in food processor and process until finely chopped. Add the butter and lime juice and process until incorporated into mixture. Season to taste with salt and pepper.

Transfer butter mixture to small bowl. Refrigerated until well chilled. The butter can be prepared up to 4 days ahead.

Preheat oven to 400 degrees F. Butter a 9x13-inch baking dish. Place salmon fillets in the baking dish in a single layer. Pour white wine over. Season salmon with salt and pepper.

Bake salmon until almost opaque on top, about 10 minutes. Place 2 tablespoons pistachio butter atop each salmon piece. Continue baking until salmon fillets are just opaque in center, about 5 minutes. Garnish with basil if desired and serve immediately.


5 tablespoons unsalted butter
12 large sea scallops (about 1 pound)
1 1/2 teaspoons chopped fresh thyme, divided
1/3 cup chopped shallots
1/4 cup husked hazelnuts, toasted, chopped
1 tablespoon white balsamic vinegar
1 small bunch watercress, thick stems trimmed

Cook butter in large nonstick skillet over medium heat until deep golden brown and most of foam subsides, stirring frequently, about 4 minutes. Transfer butter to bowl, reserving skillet. Sprinkle scallops with salt, pepper, and 1/2 teaspoon thyme; add to reserved skillet and cook until just opaque in center, about 1 1/2 minutes per side. Transfer scallops to plate. Add shallots, hazelnuts, and remaining 1 teaspoon thyme to skillet; stir 30 seconds. Remove skillet from heat. Add browned butter and vinegar; stir to blend. Season vinaigrette with salt and pepper.

Divide watercress between 2 plates. Top with scallops and spoon warm vinaigrette over. Makes 2 servings.


1 pound lean ground beef
1/2 cup chopped onion (optional)
1 12-ounce jar beef gravy
1 teaspoon Worcestershire sauce
1 cup frozen green peas
2 cups mashed potatoes
1 tablespoon butter or margarine
1/2 cup sour cream or reduced-fat sour cream
1/2 cup shredded Cheddar cheese

Heat the oven to 350 degrees.

Cook the ground beef and onion in a medium skillet over medium-high heat until meat is browned and onion is tender, about 5 minutes. Drain the beef mixture and return to the skillet. Add the gravy, Worcestershire and peas to the skillet and simmer on medium-low heat for 2 minutes.

Meanwhile, combine prepared mashed potatoes with butter or margarine and sour cream.

Pour meat mixture into a 9-inch pie pan. Spread mashed potatoes over the meat mixture and top with the grated cheese. Bake for 30 minutes, until heated through.
Makes 4 servings.


3 tablespoons distilled white vinegar
3 tablespoons sugar
6 tablespoons Dijon mustard
6 tablespoons mayonnaise
4 large pickling cucumbers, peeled, cut into 1/2-inch cubes (about 2 cups)
1 large mango, peeled, pitted, cut into 1/2-inch cubes (about 1 1/2 cups)
1 pound cooked medium shrimp
3 tablespoons chopped fresh dill
Hot pepper sauce
12 Bibb lettuce leaves

Mix vinegar and sugar in small bowl until sugar dissolves. Whisk in mustard and mayonnaise. Cover and chill. (Can be made 1 day ahead. Keep chilled.)

Combine cucumbers, mango, shrimp, and dill in large bowl. Pour dressing over; toss to coat. Season with salt and hot pepper sauce. Arrange 2 lettuce leaves on each of 6 plates. Top with shrimp salad. Makes 6 servings.


1 clove garlic, coarsely chopped
6 Tbsp butter, softened
3 oz cream cheese, softened
1 Tbsp lemon juice
1/2 tsp hot sauce, or to taste
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
12 oz (350 g) peeled and deveined cooked shrimp (prawns)

Combine all ingredients except the shrimp in an electric food processor or blender and process until smooth.  Add the shrimp and process until the shrimp are finely chopped but not completely pureed. Transfer to a bowl or terrine and chill for at least 2 hours.  Serve with toast, crackers, or thinly sliced French bread.  Serves 4 to 6.

1/2 cup Smuckers Natural Peanut Butter
2  tbsp. Lemon Juice
1 tsp. Garlic Powder
2 tbsp. Soy Sauce
1 tsp. Sugar
1/3 cup water
Sprinkle of Cayenne to taste
Place all ingredients in a bowl and stir well and microwave for 30 seconds. Pour over chicken, noodles or you other favorite dish.

2  cups granulated sugar
2  cups water
1/4  cup margarine or butter
1/4  teaspoon ground cinnamon
1/4  teaspoon ground nutmeg
2  cups all-purpose flour
2  teaspoons baking powder
1/2  teaspoon salt
3/4  cup shortening
2/3  cup milk
1/4  cup granulated sugar
1/2  teaspoon ground cinnamon
3  cups shredded, peeled cooking apples (3 to 4 medium), such as Golden
Delicious, Rome, Granny Smith, Jonathan, or Newton Pippin

For sauce, in a large saucepan, combine 2 cups sugar, the water, margarine, 1/4 teaspoon cinnamon, and nutmeg. Bring to boiling and boil for 5 minutes; set aside (should have about 2 cups sauce). 

For dough, in a large mixing bowl, combine flour, baking powder, and salt. Using a pastry blender, cut in shortening until pea-size. Make well in center. Add milk all at once. Stir just until moistened. Knead dough on a lightly floured surface 10 to 12 strokes or until nearly smooth. Roll out to 12x10-inch rectangle. 

For filling, combine 1/4 cup sugar and 1/2 teaspoon cinnamon; set aside. Sprinkle apples evenly over dough. Sprinkle with sugar mixture. Roll dough into spiral, starting from a long side. Pinch seam to seal. Cut into twelve 1-inch-thick pieces. Place in 13x9x2-inch baking pan. Pour sauce over dumplings. Bake in a 350 degree F oven about 50 minutes or until golden. Makes 12 servings. 


1 cup angel flake Coconut
2 drops food coloring, any color
1 pkg. (10 oz.) purchased prepared round angel food cake (or make your own)
1 cup thawed Whipped Topping
3 cups halved strawberries

Toss coconut with food coloring until evenly tinted; set aside.

Place cake on large serving plate. Frost top and side with whipped topping; sprinkle with coconut. Cut cake into 8 slices, leaving all slices in place. Carefully pull out cake slices and separate slightly to resemble the petals of an open flower.

Spoon 3 cups halved strawberries into center of "flower." Store leftover cake in refrigerator.

2  cup strawberries, hulled
1/2   cup powdered sugar
1/3  cup dark rum
1/4  cup lime juice
1-1/2  cups mango sorbet
   Lime zest as garnish

For daiquiri mixture, in a blender container combine strawberries, powdered sugar, rum and lime juice. Cover and blend until smooth. 

Divide the sorbet among 6 dessert dishes. Pour the daiquiri mixture around the sorbet, then garnish each serving with a lime zest. Makes 6 servings. 

5   egg whites
   Margarine or butter
2  cups sliced fresh strawberries
1/4  to 1/3 cup sugar
4  teaspoons cornstarch
1/2  cup sugar
   Strawberry or chocolate-flavored syrup

Let egg whites stand at room temperature for 30 minutes. Using margarine or butter, grease six 1-cup soufflè dishes or 10-ounce custard cups. Sprinkle with sugar, shaking out any excess sugar. Place dishes on a shallow baking pan or cookie sheet. Set aside.
Meanwhile, in a medium bowl combine strawberries and the 1/4 to 1/3 cup sugar. Let stand 15 minutes until strawberries become juicy. In a blender container or food processor bowl combine strawberry mixture and cornstarch. Blend or process until smooth. Set aside. 

Preheat oven to 350 degree F. In a large mixing bowl beat egg whites to soft peaks. Gradually add the1/2 cup sugar beating for 2 to 3 minutes or until stiff glossy peaks form.
With a rubber spatula, push beaten egg whites to the side of the bowl. Pour strawberry mixture into bottom of the bowl. Carefully stir a little of the beaten egg whites into the strawberry mixture. Then fold the two mixtures together (there should be a few pink streaks remaining). Divide mixture evenly among prepared dishes. 

Bake for 15 to 18 minutes or until a knife inserted near the center comes out clean. Serve immediately with strawberry or chocolate syrup. Makes 6 individual soufflès. 


1/4 cup granulated sugar substitute or powdered sugar (divided)
2 tablespoons fat-free liquid margarine
1/2 teaspoon ground cinnamon
1/8 to 1/4 teaspoon ground cumin
1/4 teaspoon ground ginger
1/8 teaspoon cayenne pepper
1 31/2-ounce bag fat-free microwave popcorn, popped

Combine 3 tablespoons sugar substitute or powdered sugar with the margarine, cinnamon, cumin, ginger and cayenne pepper; mix. Place popped popcorn in a large bowl, removing any unpopped kernels. Add spice mixture; toss to coat. Sprinkle with remaining sugar substitute or sugar. Serve immediately.

The secret to making this dish both fast and fabulous is not to over-cook the chicken.  Sautè the breasts until barely done since they will continue to cook after you remove them from the skillet. Serves 4 to 6.

2 Tbsp butter
4-6 skinless, boneless chicken breast halves
2 Tbsp all-purpose flour
1/2 cup dry white wine
1 tsp Dijon mustard
1/2 tsp dried tarragon
1/2 cup heavy cream or half-and-half
Salt and freshly ground pepper to taste

Heat the butter in a large skillet over moderate heat and sautè the chicken breasts just until they are firm to the touch, about 4 to 5 minutes per side.  Remove to a serving platter and keep warm in a 200F oven.  Add the flour to the pan and stir to combine with the liquid remaining in the pan.  Stir in the wine, mustard, and tarragon and bring to a boil, stirring constantly.  Add the cream, salt, and pepper and cook until the sauce thickens, 1 to 2 minutes.  Pour the sauce over the chicken and serve immediately. 


1-1 1/2 lbs ground beef, preferably chuck
1 canned chipotle chili in adobo, chopped, or to taste
1/2 cup shredded Monterey Jack or other mild cheese
1/4 cup canned roasted green chili peppers
1/4 cup finely chopped onion
1/4 cup chopped cilantro (coriander leaves) (optional)
1 tsp chili powder
1/2 tsp ground cumin
Salt and freshly ground pepper to taste

Combine all the ingredients in a mixing bowl and mix thoroughly with your hands.  Form gently into 4 to 6 patties and grill over hot coals, pan-fry, or broil until cooked through, turning once halfway through cooking.  Serves 4 to 6.


1 (15-oz) can black beans, drained and rinsed
1 (10-oz) package frozen corn kernels, thawed
1 cup mild tomato salsa
1 (8-oz) can tomato sauce
6 oz pepper Jack cheese, coarsely grated (2 cups)
1/2 cup chopped fresh cilantro
2 scallions, thinly sliced
1/2 teaspoon ground cumin
4 (10-inch) flour tortillas (burrito-size)
1 tablespoon olive oil
Accompaniment: sour cream

Put oven rack in lower third of oven and preheat oven to 450°F.

Stir together beans, corn, salsa, tomato sauce, cheese, cilantro, scallions, and cumin in a large bowl.

Heat a 12-inch heavy skillet over high heat until smoking. Brush both sides of each tortilla with oil and fry, turning over once, until puffed and golden in spots, about 1 minute.

Put 1 tortilla in a well-oiled 15- by 10-inch shallow baking pan, then spread with 1 1/3 cups of filling. Repeat layering twice, then top with remaining tortilla, gently pressing to help layers adhere.

Bake until filling is heated through, about 12 minutes. Transfer with a large metal spatula to a platter, then cut pie into wedges with a serrated knife.
Makes 4 main-course servings.

Makes 4 servings

1 teaspoon Szechuan peppercorns
1/2 teaspoon white peppercorns
1/2 teaspoon black peppercorns
1 teaspoon allspice berries (Jamaican peppercorns)
4 tuna steaks, each about 1 inch thick (about 6 ounces each)
1 tablespoon corn oil
1/2 teaspoon salt

Crush the peppercorns with a meat pounder or the bottom of a saucepan. Brush both sides of the steaks with oil and then sprinkle both sides with salt and crushed pepper.

Heat a cast iron pan for 2 to 3 minutes, until very hot. Place the steaks in the pan and cook them over very high heat for about 1-1/2 minutes on each side. Cover the pan, remove from heat and let stand 3 to 5 minutes before serving.

The steaks will continue to cook on their own residual heat but should remain pink inside.

Makes 8 to 10 servings

2 tablespoons unsalted butter
4 pounds boneless veal loin, trimmed and tied, at room temperature
salt and pepper to taste

Pistachio Butter Sauce:
1/4 cup finely chopped shallots
1/2 cup white burgundy wine
1/4 cup white wine vinegar
1/2 cup water
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
8 ounces cold unsalted butter, cut into 16 pieces
1 clove garlic, peeled and mashed
1/2 cup coarsely chopped, toasted pistachio nuts

Heat oven to 350 degrees F. Melt 2 tablespoons butter in heavy roasting pan. Season veal with salt and pepper. Brown meat on all sides over medium high heat, about 5 minutes. Place in oven, roast about 30 minutes, until thermometer inserted in thickest portion registers 140 degrees. Baste with butter several times during roasting.

Remove meat from oven, cover loosely with foil and allow to rest in warm place for 15 minutes before slicing. Slice into 1/4 inch thick medallions and serve 2 per person with Pistachio Butter Sauce spooned over top.

Pistachio Butter Sauce:
In small, heavy saucepan, combine shallots, wine, vinegar, water, salt and pepper. Bring to boil. Reduce heat, simmer until mixture is reduced to about 2 tablespoons. Cool slightly.

Over lowest possible heat, begin whisking in the pieces of cold butter, 1 at a time. Do not add more butter until each piece is incorporated. The sauce will have the consistency of heavy cream after all the butter has been added. Whisk in the garlic and pistachios. Taste and adjust seasoning, if necessary.

Makes about 1 1/2 cups. Sauce may be kept lukewarm in double boiler. At serving time, place over heat and whisk in 1 teaspoon cold water at a time until desired consistency is achieved.

Makes 6 servings

1 bunch asparagus spears, ends trimmed
8 ounce king crab meat
white wine
lemon slices
1/2 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
6 veal cutlets, lightly pounded
2 tablespoons butter, divided
1 shallot, chopped
1 tablespoon fresh tarragon, chopped
1 tablespoon olive oil
Béarnaise Sauce (recipe follows)

Blanch asparagus tips in simmering water, drain and set aside. Poach crab meat in water, white wine and lemon slices until warmed through and set aside.

In a shallow dish combine flour, salt and pepper and dredge the veal cutlets. In a sauté pan over medium heat, melt 1 tablespoon of butter and fry veal 3 minutes each side until golden brown. Remove the veal to a warm platter.

Using the same pan, melt remaining butter. Stir in shallots and tarragon. Add olive oil, asparagus and crab. Sauté 2 minutes to warm.

To serve: Place asparagus and crab on top of each cutlet. Drizzle each with Béarnaise Sauce. Serve hot.

Béarnaise Sauce
Makes 1 cup

1/4 cup fresh tarragon, chopped
2 shallots, minced
1/4 cup white wine vinegar
1/4 cup dry white wine
3 egg yolks
1 stick butter, melted and hot
salt and pepper to taste

In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside.

Place a stainless steel bowl in a saucepan containing simmering water, or use a double boiler. Whisk the egg yolks until doubled in volume. Slowly add the melted butter, continue beating until sauce is thickened. Stir in reserved shallot reduction. Season with salt and pepper. Set aside to a warm spot.


1 pkg. Frozen green beans
1 scant cup chopped fresh cilantro
1/2 cup ground walnuts (lightly toasted optional)
1/2 cup olive oil
2 tbsp. lemon juice
3 tbsp. red wine vinegar
2 cloves garlic, minced and crushed
1 tsp. salt
black pepper to taste

Put beans in boiling water until bright green, not mushy. Drain and add cilantro. Mix the following ingredients together: walnuts, olive oil, lemon juice, red wine vinegar, garlic, salt and pepper. Add to green beans. Mix well before serving.


4 Tbsp butter or vegetable oil
1-2 onions, chopped
2 lbs stewing beef, trimmed of excess fat
2 Tbsp all-purpose flour
1 Tbsp curry powder
1 cup beef stock
1 cup coconut milk or additional beef stock
1/4 cup peanut butter
1/2 lb okra, trimmed and chopped
Salt and freshly ground pepper to taste
Boiled white rice (optional)

Optional garnishes:
Hard-cooked eggs, quartered or coarsely chopped
Toasted grated coconut
Chopped peanuts
Mango chutney
Chopped bananas
Chopped pineapple
Thinly sliced shallots fried until crisp or toasted
dehydrated onion flakes
Canned Mandarin orange sections, drained
Chopped fresh parsley, cilantro, or mint

Heat the butter in a large heavy pot over moderate heat and sautè the onion until tender but not brown, about 5 minutes.  Toss the beef with the flour and curry powder and brown lightly in the same pot.  Add the beef stock, coconut milk, and peanut butter, stirring to dissolve the peanut butter.  Bring to a boil, reduce the heat, and simmer covered until the beef is tender, about 1 1/2 to 2 hours.  Add the okra and simmer until tender, about 20 minutes.  Adjust the seasoning with salt and pepper and serve over boiled rice.  Serve with any or all of the optional garnishes.  Serves 6 to 8.

Brown sugar-sweetened meringue gives these dessert bars a delicate texture.

2 cups all-purpose flour
1/2 cups powdered sugar
1 cup (2 sticks) butter, softened

2 cups (12-ounce package) White Morsels
1 1/4 cups coarsely chopped nuts, divided
3 large egg whites
1 cup packed brown sugar

Preheat oven to 375° F.

Combine flour, powdered sugar and butter with pastry blender or 2 knives in medium bowl until crumbly. Press evenly onto bottom of ungreased 13 x 9-inch baking pan.
Bake for 10 to 12 minutes or until set.

Sprinkle morsels and 1 cup nuts over hot crust. Beat egg whites in small mixer bowl until frothy. Gradually add brown sugar. Beat until stiff peaks form. Carefully spread meringue over morsels and nuts. Sprinkle with remaining nuts.

Bake for 15 to 20 minutes or until golden brown. Serve warm or cool completely.








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