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Recipes from Spike & Jamie

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Contents Disk 3

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).






































































ALMOND CHICKEN     Back to Top

2 whole skinless, boneless chicken breasts
2 tablespoons soy sauce
1 tablespoon rice wine 1 c ground almonds
1/2 teaspoon sugar 1 egg
1 teaspoon cornstarch 1 clove garlic, minced
2 tablespoons chicken stock 6 cups peanut oil, for frying
One 1/2" ginger root slice

Pat chicken dry with paper towels. Cut into 1/2" wide by 3" long strips. Stir soy sauce, rice wine, chicken stock, sugar, cornstarch, ginger and garlic together. Place chicken in marinade, turning to coat. Marinate at least one hour, turning chicken after half an hour. Remove chicken from marinade and drain on paper towels. Beat egg slightly with 1/2 teaspoon water. One by one, dip chicken pieces in egg and roll in almonds to coat. Let almond coated pieces set 15 minutes. Heat oil to 350°F. Fry chicken pieces in batches one layer deep until crisp, golden brown. Be sure to let oil come back up to 350°F between batches. Drain on paper towels and serve at once. Serving ideas: Garnish with chopped green onion.




2 tablespoons apricot preserves
1 teaspoon hot pepper sauce
4 individual sponge cake cups
1 pint (2 cups) ice cream
3 egg whites at room temperature
1/2 teaspoon ground allspice
7-ounce jar marshmallow creme
4 strawberries, cut into fans

Combine apricot preserves and 1/2 teaspoon hot pepper sauce in small
bowl. Place sponge cake cups about 3 inches apart on cookie sheet. Brush
with apricot mixture. Place 1 scoop ice cream on each sponge cake. Freeze
until firm.

In a large bowl, beat egg whites until soft peaks form. Gradually add
remaining 1/2 teaspoon hot pepper sauce, allspice and marshmallow creme,
beating until stiff peaks form. Spread meringue evenly over ice cream and
sponge cake cups, covering completely. Freeze.

To serve, heat oven to 500 F. Remove meringue-covered sponge cake cups
from freezer; bake for 3 or 4 minutes or until lightly browned. Garnish each
with a strawberry fan and serve immediately. Makes 4 servings.



1 cup sugar
1/2 cup margarine or butter, softened
3/4 cup mashed, ripe bananas
1 tsp vanilla
2 eggs
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup dairy sour cream
1/2 cup chopped nuts 
1 cup semi-sweet chocolate chips
1/2 cup powdered sugar
2 tbs margarine or butter
2 tbs milk
1/4 tsp vanilla
Sweetened whipped cream 

Heat oven to 350 degrees F. Grease and flour a 9-inch square pan. In large bowl, beat 1 cup sugar and 1/2 cup margarine until light and fluffy. Add bananas, 1 tsp vanilla, and 2 eggs; mix well. Lightly spoon flour into measuring cup; level off. Gradually add 2 cups flour, baking powder, baking soda, and salt; mix well. Blend in sour cream; stir in nuts. Pour batter into prepared pan. Bake at 350 degrees F. for 40 to 50 minutes or until
toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely. In small saucepan over low heat, melt chocolate chips, powdered sugar, 2 tbs margarine, and milk, stirring occasionally. Remove from heat and stir in 1/4 tsp vanilla. Cool. To assemble cake, slice cooled cake horizontally into 2 layers; spread filling between 2 layers. Serve with sweetened whipped cream. Store in refrigerator. Yield: 9 to 12 servings. 



BANQUETTE    Back to Top
(Almond Roll) 

1 cup almond or macaroon paste
1 cup sugar
1 egg
1 egg separated
1/4 cup cornstarch
2 cups flour
1 cup butter
1/4 cup water 

Let paste, sugar, egg, egg yolk and cornstarch stand in bowl for 30 minutes. Preheat oven to 400 degrees. Blend flour, butter and water in bowl like pie crust. Dough may be refrigerated overnight if desired. When ready to prepare, divide dough into 2 equal parts. Roll each part on floured board to 8 x 13-inch rectangle. Cut lengthwise into 2 equal strips (4 strips, each 4 x 13-inch in all). Prepare the filling by mixing the almond paste, sugar, eggs and cornstarch. Form into 4 cylinders, each 12 inches long and the diameter of a dime. Place filling rolls on length of dough. Fold over the ends and
then the long sides, moistening one side to seal before pressing. Place with the seam side down on cookie sheet. Prick holes on top for air. Beat egg white and brush the top of the rolls. Bake for 14 minutes and then at 325 degrees for 20 minutes or until light brown. 




2 pounds hamburger
1/2 pound onions
2 cups water
1/2 cup catsup
2 teaspoons dry or yellow mustard
2 teaspoons chili powder
Salt, to taste
2 teaspoons sugar, white or brown 

Brown hamburger and drain. Chop onions fine and cook until tender in water. Add hamburger and remaining ingredients. Cook on low heat for about 30 minutes. Serve with buns. 



BARBEQUE BEEF     Back to Top

3 pounds chuck roast
1 tablespoon oil
1 large onion, chopped
2 tablespoons lemon juice
3/4 cup water
2 cups ketchup
2 tablespoons brown sugar
3 tablespoons Lea and Perrins
1 tablespoon yellow mustard
2 tablespoons chili powder
salt, pepper, and garlic powder to taste 

Brown roast in oil. Combine and mix the remaining ingredients and pour over meat. Cook in sauce 3 to 4 hours. Shred meat and return to pot and cook (simmer) for an additional hour.



BEEF LO MEIN    Back to Top
Serves 4

Lo Mein Ingredients:
12-oz. package Egg Noodles
1/2 lb. Flank Steak
1 tsp. Cornstarch
1 Tbs. Soy Sauce
1 tsp. Sake
1 clove Garlic, crushed

Sauce Ingredients:
1 Tbs. Cornstarch
1 cup Chicken Stock
1 Tbs. Soy Sauce
2 Tbs. Oyster Sauce
1 tsp. Sesame Oil

2 Tbs. Vegetable Oil
1 Scallion or Green Onion, sliced

Boil the egg noodles in a pot of lightly salted water for about 3 minutes. Rinse with cold water and drain; set aside. Fill the same pot with fresh water; reserve.

Slice the steak into 1/8-inch strips across the grain of the meat. Marinate the sliced steak in a small bowl with the cornstarch, soy sauce, sake, and garlic for 15 minutes.

Meanwhile, prepare the sauce mixture by blending together the cornstarch, chicken stock, soy sauce, oyster sauce, and sesame oil; set aside.

Heat the pot of water so you can finish heating the noodles as soon as you thicken the sauce. Warm the two tablespoons of vegetable oil in a wok over moderate heat.

Add the beef and stir fry until nearly done, about 3 to 5 minutes. Add the sauce mixture to the wok and stir until thickened. Add green onions, blend thoroughly, and reduce
the temperature setting to just keep the lo mein warm. Drop the noodles into hot water. Stir for a minute to heat the noodles through. Drain well. To serve, pour the meat and
sauce over noodles. 




Cooking spray
1 1/2 teaspoons hot pepper sauce
1/4 teaspoon ground allspice
1 1/4 cups dry-roasted peanuts
1 cup sugar
1/2 cup light corn syrup
1 teaspoon butter or margarine
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda

Lightly coat spatula and large baking sheet with cooking spray; set aside. Combine hot pepper sauce and allspice in large bowl. Add peanuts and toss well.

Combine sugar and corn syrup in 2-quart microwavable bowl. Microwave on high (100 percent) for 4 minutes. Remove from microwave and stir thoroughly. Add peanuts; stir again. Microwave again on high for 5 minutes until light brown.

Remove bowl from oven. Add butter and vanilla. Blend. Microwave again on high for 30 to 60 seconds. Remove bowl from oven. Gently stir in baking soda until well mixed and foamy. Pour onto greased baking sheet. Cool; as brittle cools on baking sheet, stretch it into thin sheets by pulling candy with two forks (stretching will help make it crisp). Break into pieces. Makes about 1 pound.



BLT PIZZA    Back to Top

1 Italian bread shell (12 in.)
1/3 cup Mayonnaise
4 plum tomatoes sliced
1/2 cup Shredded Mozzarella Cheese
8 slices Bacon, cut into quarters, cooked
1 cup torn romaine lettuce

Spread bread shell with mayo; layer with tomatoes, cheese and bacon. BAKE at 450 degrees for 5 to 7 minutes or until cheese melts. Top with lettuce and cut into wedges. 4 servings.




1 onion, minced 
2 carrots, sliced thin
1/4 lb. of butter or margarine
3/4 cup flour
9 chicken bullion cubes
2 1/2 quarts boiling water
12 ounces Cheez Whiz
1 pint half and half
3/4 teaspoon liquid smoke
1/4 teaspoon each salt and pepper
1 bunch broccoli tops

Saute onions and carrots in butter or margarine in a fry pan until tender. Add flour to make a roux. Add the bullion cubes to the boiling water. Add the roux to the water. Use a wire whisk stirring until smooth. Add the Cheez Whiz, half and half, liquid smoke and salt and pepper. Simmer on low, stirring often for about 20 minutes. Add broccoli tops 
and cook till broccoli is tender, another 25 minutes. Serves 8.




1 pound lean ground beef
1/2 pound ground breakfast sausage
1 onion, chopped
2 tablespoons butter
2 cloves garlic, minced
1 can sliced mushrooms
1 teaspoon salt, or to taste
1/2 teaspoon nutmeg
1 package (10oz) frozen spinach thawed and squeezed dry
3 tablespoons flour
6 eggs, beaten
3/4 cup milk, scalded
1/2 cup shredded cheddar cheese

In a skillet, lightly brown meats and onion in butter; drain excess fat and place meat mixture in a well-greased crockpot. Stir in garlic, mushrooms, salt, nutmeg, spinach, and flour. Beat eggs and milk together; pour over meat mixture. Stir well,; cover and cook on low for 7 to 9 hours, or until firm. Sprinkle with shredded cheese 5 minutes before serving. Serves 6. I mixed everything in a large bowl first and then placed it in the greased crockpot. I used Bob Evans Special Seasonings (I think that's the name ~ the
package is a bronze colour) Sausage and 3 tsp (per recipe) minced garlic from a jar. The second time I made it, I used fresh (instead of canned) sliced mushrooms ~ I measured 1 1/2 cup per recipe ~ and it was even better. Both times, I sprinkled the cheese on top of each serving instead of putting it over the entire dish. Leftovers keep well in the fridge and reheat in the microwave.




1 8 ounce package of low fat cream cheese
1 package of dried beef------I used the refrigerator 29 cent package of beef
1 or 2 slices of onion
1 cup of crushed pineapple with juice.
Mix in the food processor. I cooked the cheese in the microwave just to
thicken it up a little and that worked. There are so many things that you
could do for cheese balls. 



Cheese Ball     Back to Top

1 8-ounce package of low-fat cream cheese
1 cup shredded cheddar cheese---or any cheese that you like
1 teaspoon Worcestershire sauce
1 tablespoon of finely chopped green pepper
1 tablespoon of finely chopped onion
Mix all together and roll in chopped nuts. If you like this recipe, I
changed it a little and added the nuts to the mixture and then stuffed
celery with it. Nice change. 



Holiday Cheese Ball     Back to Top

1 lb velveeta -- softened
8 ozs cream cheese -- softened
1/2 c onion -- finely chopped
1/2 c celery -- finely chopped
1/8 tsp garlic salt
1/2 c` mayonnaise
2 tbsps mustard 
Stir all together, shape in a ball, Roll in nuts and parsley. Chill.
Freezes well. 



Chunky Cheese Ball     Back to Top
16 ozs Creme cheese -- softened
1 tbsp A-1" Steak Sauce -- 1/2
1/2 tsp Worcestershire sauce
1/2 tsp curry powder
2 5 oz cans white meat chicken -- drained
1/4 cp onion -- finely minced
1 clove garlic -- finely minced
1/4 cp parsley -- finely chopped
1/4 cp pecans -- chopped 
w an electric mixer, beat together 1 st. 4 ingreds. Blend in next 3 ingreds.
& 1 tbsp. parsley. Shape mix. into a log /ball on waxed paper, wrap & chill
overnite. before serving ,roll in parsley & pecans until covered.
makes about 3 cps. 



CHICKEN KIEV    Back to Top

4 large chicken breasts
4 Tbsp butter
4 toes garlic (crushed)
a couple of dashes of dried parsley
2 eggs
1/2 cup milk
2 cups bread crumbs 
1 tsp black pepper
1 tsp salt
1 tsp garlic powder

Preheat your oven to 350 degrees F. Pound your chicken until it is the same thickness through out the breast. Then place the butter, the garlic and the parsley in the center. Roll the chicken up tight and seal it with tooth picks. Then mix the eggs and the milk until smooth. Mix the bread crumbs, salt, pepper, and garlic powder together. Dip the chicken in the milk/egg mixture, and roll it in the bread crumbs. Then bake for about 15-20 minutes or until they are golden brown and firm to the touch. serves 4



CHICKEN STEW    Back to Top

3 skinned and boned chicken breast halves
4 small potatoes
1 large onion
2 tbs butter or margarine
2 carrots, sliced
2 celery stalks, sliced
1 (14-1/2 oz) can chicken broth
1/2 tsp garlic salt
1/2 tsp ground black pepper
1 tsp dried basil
1 tbs all-purpose flour
1/4 cup water
1 cup frozen small peas, thawed

Cut chicken and potatoes into 1/2-inch cubes. Cut onion into 8 wedges. Melt butter in a large Dutch oven over medium-high heat; add chicken and cook until lightly browned, stirring occasionally. Add vegetables, broth, and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Combine flour and water, stirring until smooth; stir into stew. Bring to a boil; boil. Stirring constantly, 1 minute or until mixture
thickens. Remove from heat; stir in peas. Yield: 4 servings.




7 Poblano Peppers
1 pkg. Queso Chihuahua cut in squares
2 Chorizo
1 bunch fresh Epazote
2 eggs
1/4 cup flour
3 med. tomatoes
3/4 cup water
1/2 onion
1 clove garlic
2 Serrano peppers
to taste salt and pepper

Put the poblano peppers on top of the stove directly in contact with the flames, burn the skin, turning around so they burn evenly. Put them inside of a plastic bag, to sweat for aprox. 15 min. Peel them, introducing them in water, discard the burnt skin. Stuff them with the Manchego or Chihuahua cheese, putting inside a leaf of fresh epazote. Chorizo is optional and in case of using it, fry it perfectly, and drain all the grease. Flour the poblano and beat the egg whites until fluffy, add a little salt. Add the yolks previously mixed, fold softly. Introduce in this mixture each poblano, trying to obtain a thin layer of batter. Fry each poblano separately, turning it to obtain a golden brown color on every side. To make the "Caldillo" or red salsa, boil the tomatoes with the rest of the ingredients, Make a puree when cold and season it with salt and pepper. Reduce it until obtaining a thicker sauce, putting some diced epazote on it. Serve the poblanos after reheating them in the oven, pour some Caldillo and enjoy.




2 pounds boneless pork loin
2 Tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 cup dry sherry
2 Tablespoons honey 

Place pork loin in roasting pan. Combine soy sauce and ginger and pour over pork. Bake at 325° for 1 hour, basting frequently. Combine sherry and honey and pour over pork. Bake another 30 minutes, basting frequently. Remove from oven and let stand for 10 - 15 minutes under foil. Slice and serve with pan juices on the side. 




2 pounds ground chuck 
4 cups water 
1/4 teaspoon cayenne pepper 
1/8 teaspoon ground cloves 
1/4 teaspoon ground allspice 
1 teaspoon cinnamon 
2 tablespoons chili powder 
1 teaspoon ground cumin 
2 medium onions, chopped 
1 can (15 ounces) plum tomatoes 
2 tablespoons chocolate chips 
1 tablespoon cider vinegar 
1/2 teaspoon salt 
1 can kidney beans, drained 
Chopped onion, shredded cheddar cheese for garnish 
1 1/2 pounds spaghetti, cooked 

Place chuck and water in a large kettle and bring to boil, breaking up beef with a large spoon. Reduce heat, cover and simmer 30 minutes. Add cayenne, cloves, allspice, cinnamon, chili powder, cumin and onions. Roughly chop tomatoes and add with their juice. Add chocolate, vinegar and salt. Stir well. Cover and simmer 1 hour. Uncover and simmer 1 hour longer. Heat beans. Serve beans, onions and cheese in separate bowls, for adding at the table. Place spaghetti in bowls and ladle chili over top. Serves 8.




1 (12 ounce) package tri-colored rotini pasta
1 small head broccoli, cut into bite-size pieces
1 small head cauliflower, cut into bite-size pieces
2 chopped tomatoes
1/2 cup chopped chives
12 ounces crabmeat, or imitation crabmeat
1 (16 ounce) bottle oil and vinegar salad dressing 

Cook pasta in boiling salted water until al dente. Drain and rinse. In a large bowl combine the broccoli, cauliflower, tomatoes, chives, crabmeat and pasta. Pour entire bottle of oil and vinegar salad dressing over all and toss to coat. Yield: 6 Servings 




1 8 oz. cream cheese, softened at room temperature
4 (2 oz). tubettes of old fashioned caramel apple dip 
1/4 cup of Spanish peanuts
4-5 green apples (Granny Smith) 

Put the softened cream cheese on a large serving plate, pour caramel on top of cream cheese making sure you cover the cream cheese, cut up the apples into bite sized pieces, crush the Spanish peanuts and sprinkle over entire plate. 



CREAMY TEX-MEX DIP     Back to Top

2 (8-oz.) pkgs. cream cheese, softened to room temp.
1 can diced tomatoes with green chiles (Ro-Tel)
tortilla chips 

Mix 1/3 of the diced tomatoes into cream cheese to further soften. (A fork usually works best.) Remaining tomatoes should stir in easily. Chill well. Dip will be pink, creamy, and a little chunky. Serve with tortilla chips, and you won't have any left! (Doubles easily for a bigger crowd.) 



(Windmill Cookies) 

1 Cup dates, chopped
1/2 cup sugar
1/2 cup water
2T. lemon juice
1/2 tsp. salt 
2 cups brown sugar, firmly packed
1 cup shortening, melted
2 eggs, beaten
1 cup sour milk
2 cups whole wheat flour (graham)
2 1/2 cups flour
1/2 tsp. baking soda
1 tsp. cinnamon 

Simmer dates, sugar and water for 5 mins. or until thick. stir in lemon juice and salt. Set aside. Preheat oven to 375F. Grease a cookie sheet. Mix sugar and shortening. Blend in eggs and milk. Sift together flours, baking soda and cinnamon. Add to sugar mixture, mixing well. If necessary add more flour to make dough stiff enough to roll out. Roll dough 1/8" thick on a floured surface and cut out cookies with a round cookie cutter. Place 1/2 of the cookie rounds on the cookie sheet and top each with a spoonful of filling. Add the top cookie round which has been decorated by four small knife slits
at right angles to resemble windmill sails. Bake for 10 mins. 




1/3 cup sugar
2 tbs cornstarch
2 tbs unsweetened cocoa
1 tsp instant espresso granules
1/8 tsp salt
1-3/4 cups 2% low-fat milk
1 (1 oz) square semisweet chocolate, chopped
1 tsp vanilla extract

Combine first 5 ingredients in a saucepan; stir well. Gradually add milk, stirring with a whisk. Bring to a boil over medium heat, stirring constantly. Add chocolate; cook 1 minute, stirring constantly. Remove from heat; stir in vanilla. Pour into a bowl; cover and chill 2 hours. Yield: 4 servings.



DRUNKEN EGGS    Back to Top

6 oz Slab bacon(skin opt)
1 lg Yellow onion, diced
1 t Salt
1/2 ts Freshly ground black pepper
3 1/2 c Chicken stock
2 md Tomatoes or 4 small Roma tomatoes, cored, seeded and diced
4 lg Eggs, beaten
1/2 c Grated anejo cheese
4 ea Serrano chiles, stemmed and chopped (seeds opt)
12 ea Corn tortillas

Remove the bacon skin, if any, and reserve if desired. Cut the bacon into 1/4-inch cubes. Fry over low heat until all the fat is rendered. Drain on paper towels. Reserve 2 tablespoons of the fat. Heat the reserved bacon fat in a stockpot over medium-low heat. Cook the onions with the salt and pepper until deep brown, 10 to 15 minutes. Add the chicken stock and bacon skin, if using, simmer 15 minutes. Remove the bacon skin. Skim and discard the fat from the top, and bring the broth to a boil. Stir in the fried bacon and tomatoes and return to a boil. Gently stir in the beaten eggs just until cooked and thready, 1 to 2 minutes, being careful not to over blend. Remove from the heat. Ladle into warm bowls and sprinkle with the cheese and serrano chiles. Serve immediately with warm corn tortillas.




1 (11 oz) can Green Giant Super Sweet Yellow and White Corn, undrained
2 cups milk
3 tbs butter or margarine
1/2 tsp salt, if desired
1/8 tsp ground black pepper
2 cups Hungry Jack Mashed Potato Flakes
1/2 cup sour cream
2 tbs grated Parmesan cheese
2 tbs real bacon bits 

In medium saucepan, combine corn, milk, margarine, salt and pepper; mix well. Cook over medium heat until mixture is hot and bubbly. Remove from heat. Stir in potato flakes and sour cream until well blended. Sprinkle with Parmesan cheese and bacon bits. Yield: 4 to 8 servings. 



FALL POT ROAST     Back to Top

1 garlic clove, minced
2 tablespoons cooking oil
1 boneless rump roast (5 to 6 pounds)
3 tablespoons cider vinegar
1/2 cup tomato juice
2 tablespoons ketchup
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon pepper
8 medium carrots, cut into thirds
1/2 pounds small onions
1/2 cup all-purpose flour
1 cup cold water 

In a Dutch oven, sauté garlic in oil for 1 minute. Add the roast; brown on all sides. Combine vinegar, tomato juice, ketchup, sugar, salt and pepper; pour over roast. Cover and simmer 2 hours. Add carrots and onions; cover and cook one hour or until meat and vegetables are tender. Remove to a serving platter and keep warm. Skim fat from juice. Add water to juice to make 3 cups. Mix flour and cold water until smooth; stir into pan juices. Boil, cook and stir for 2 minutes. Serves 14 - 16. 




1 t Vanilla
5 tb Butter
French bread
1 c Brown sugar
Whipped cream
2 tbs. Dark Karo corn syrup
Pecans -- chopped
1/2 c Milk
5 Eggs

Cook corn syrup -- butter, and brown sugar until bubbly. Pour into a 1 13x9 baking dish and generously sprinkle chopped pecans over the syrup mixture. Arrange 2" slices of french bread over the mixture. Beat together eggs -- milk, and vanilla. Pour over the bread and refrigerate overnight. Bake at 350 for 45 min. and invert! Serve with cream and strawberries. A nonstick pan makes life easier. Watch closely -- you don't want it to get too brown. Can be made the night before.




1 large egg
1 cup milk
2 cucumbers
2 cups cracker crumbs, finely crushed
Butter or vegetable oil
Salt and ground black pepper
Beat the egg and add the milk. Peel and slice the cucumbers, and dip them into the cracker crumbs. Lay the cucumber slices out to dry a little, then dip them into the egg mixture and then again into the cracker crumbs. Fry them in butter or vegetable oil until golden brown, drain on paper towels, and season with salt and pepper to taste. 6 svg. 




12 slice Day old white bread
1 lb Ham, cubed
2 c Cheddar cheese, shredded
2 c Jack, shredded
12 Eggs
3 c Milk
1/2 t Salt and pepper

Grease a 9x13 inch pan. remove the crusts from the bread and cut into 1/2 inch strips. Line the bottom of the pan with half of the bread slices. Scatter the ham cubes over the bread and top with the cheeses. Top with the remaining bread. In a large bowl combine the eggs, milk, salt, and pepper. Pour over the casserole. Cover and refrigerate overnight. Bake in a 350 oven for 1 hour. Cool the casserole before serving.



HAM SPIRALS     Back to Top
Measurements depend on size of ham slices & personal taste:

sliced deli ham (about as thick as Oscar Mayer packaged ham)
cream cheese, softened
dash of Worcestershire sauce
dash of garlic powder
dash of onion powder (or minced chives)
chopped parsley (for color if chives aren't used) 

Blend cream cheese with all other ingredients except ham, adjusting amounts to taste. Spread a thin layer of cheese mixture onto each ham slice. Roll up jellyroll-style, cover, and place in freezer until firm (even a couple of days in advance is okay). At least a few hours (or the night before) before serving, remove from freezer & allow to soften slightly for a few minutes. Use a sharp knife to cut each roll into slices about 3/4" thick. Spear each slice with a toothpick to secure, cover, and refrigerate. Serve when thawed.




1 round loaf unsliced bread
1 pound ground beef
1 green pepper, diced
1/2 cup diced celery
1/2 teaspoon salt, optional
1 tablespoon Worcestershire sauce
10-3/4 oz. can cheddar cheese soup
2 sliced cheddar cheese 

Cut top off bread lengthwise. Gently hollow out inside, forming a 1/4 - 1/2-inch thick crust shell. Reserve hollowed-out bread. Brown ground beef and drain excess fat. Add all remaining ingredients except cheese slices. Simmer for 4 - 5 minutes. Tear hollowed-out bread into small pieces, making 2 cups. Add bread to meat mixture. Fill bread crust shell with meat and bread mixture. Cut cheese slices in half diagonally. Place over top of bread crust shell. Bake at 350° for 8 - 10 minutes or until cheese melts. Replace top of bread and serve. Makes 4 - 6 servings. 




1 1/4 c All-purpose flour
2 ts Baking powder
1/4 ts Salt
1/4 ts Apple pie spice
1/8 ts Baking soda
1 Egg
3/4 c Apple juice
2 tb Honey
1 tb Cooking oil

In a medium mixing bowl, stir flour, baking powder, salt, apple pie spice, and baking soda. In a small mixing bowl, beat egg slightly; stir in apple juice, honey, and oil. Add egg mixture all at once to flour mixture; stir until blended but still slightly lumpy. FOR EACH PANCAKE: Onto a hot, lightly greased griddle or skillet, pour about 1/4 cup batter. Cook 2 to 3 minutes or until pancakes have a bubbly surface and slightly dry edges. Turn and cook 2 to 3 minutes more or until golden brown. 8, 4-inch pancakes.




1 - 9 inch double crust
1 pound boneless, skinless chicken breast
1/4 cup soy sauce
oil for cooking
1/4 cup finely chopped onion
1 clove garlic, minced
1 cup chicken broth
1 cup carrots, cut into matchsticks
4-6 tablespoons honey
1 heaping tablespoon prepared Dijon mustard
ground black pepper
1 - 2 tablespoons cornstarch

Cut chicken into bite-size chunks, and marinate in soy sauce. Pour enough oil in saucepan to coat the bottom of the pan. Saute onion and garlic over medium-high heat until onion in soft but not brown. Add chicken pieces, and saute until chicken is cooked through. Stir in chicken broth, carrots, honey, mustard, parsley, salt and pepper. Mix cornstarch with a few tablespoons of water to make a paste. Bring chicken mixture to a boil, and stir in cornstarch mixture. Cook, stirring constantly, until thick. Mixture should get pretty thick: add more cornstarch mixture if necessary. Pour chicken mixture into pie shell. Top with crust, cutting small slits in top to let steam escape. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees Bake 30 minutes more, or until crust
is golden brown Yield: 1 9-inch pie 



HOT AND SOUR SOUP    Back to Top
Serves 6

1/4 cup cooked Pork, shredded
1 tsp. Sake (Rice Wine)
3 Tbs. Cornstarch (divided)
2 large dried Black Mushrooms
1/4 cup dried Wood Ears (also mushrooms)
1/2 cup cold Water
2 Tbs. Peanut Oil
1/2 cup Bamboo Shoots, shredded
1 Tbs. Light Soy Sauce
6 cups Chicken Broth
2 Tbs. Dark Soy Sauce
2 Tbs. Cider Vinegar
1/2 cup Bean Curd, in 1 inch cubes
8 drops Tabasco Sauce (or to your taste)
1 Egg, lightly beaten
1 Tbs. Sesame Oil
2 tsp. Scallions

Mix the shredded pork with the sake and one teaspoon (of the 3 tablespoons) of the cornstarch. Soak the black mushrooms and wood ears in boiling water for 15 minutes, then drain and cut up. Mix the remaining cornstarch with 1/2 cup of cold water and
set aside. Select a large pot in which to cook the soup, and warm the peanut oil in it over moderate heat. Add the pork and cook for several minutes. Add the mushrooms, bamboo shoots, and light soy sauce, and cook for about 1 minute.

Add the chicken broth and dark soy sauce. Cook until the soup is heated through. Add the cider vinegar. Add bean curd and stir. As soon as the soup begins to boil, stir in the well-stirred cornstarch mixture until the soup thickens. Add the Tabasco sauce.

Stirring constantly, blend in the beaten egg. Taste the soup and adjust the vinegar, Tabasco, and soy sauce combination to suit your taste.

To serve, pour the steaming hot soup in a serving bowl and add a dash of the sesame oil, then sprinkle with the freshly cut scallions.




Huevos rancheros guarantees a hearty brunch or lunch dish in about 25 minutes -- but the eggs ("huevos), tomatoes, tortillas and beans in the dish will supply sustenance for hours.

Spicy Fresh Tomato Sauce (recipe follows)
Refried Beans (recipe follows)
2 tablespoons olive oil
4 corn tortillas (6 inches in diameter)
4 eggs

Make spicy fresh tomato sauce and refried beans and keep both warm.

In a 12-inch nonstick skillet, heat 1 tablespoon oil over medium heat. Add tortillas, 1 or 2 at a time, cook 5 seconds per side, or until just soft, and remove to serving plates. Spread Refried Beans over tortillas.

Add remaining 1 tablespoon oil to pan. Add eggs, 1 at a time, to pan and fry 3 minutes per side, or until cooked "over easy." Place 1 fried egg on each serving of refried beans and top with tomato sauce. Serve hot. Makes 4 



REFRIED BEANS    Back to Top

1 tablespoon olive oil
1 small onion, minced
1 garlic clove, minced
2 cups cooked pinto beans, either homemade or canned, rinsed and drained
1/2 teaspoon salt

In 10-inch skillet heat oil over medium heat. Add onion and garlic and cook, stirring frequently, 4 minutes, or until onion is tender. Add beans; mash lightly with potato masher or large spoon until they are slightly lumpy and stir in salt. Cook, stirring frequently, 5 minutes, or until beans are heated through. Makes about 2 cups.




1 tablespoon olive oil
1 small onion, minced
2 medium tomatoes, peeled and chopped
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 tablespoons chopped cilantro

In 10-inch nonreactive (i.e. not unlined aluminum or cast iron) skillet, heat olive oil over low heat. Add minced onion and cook, stirring frequently, 4 minutes, or until soft. Add tomatoes, salt and cayenne and cook, stirring frequently, 7 minutes, or until sauce is thick and dry. Remove pan from heat and stir in chopped cilantro. generous 1 cup.




1 tablespoon olive oil
1 tablespoon chili powder
2 teaspoons finely chopped garlic
3/4 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds (4 medium) potatoes, cut lengthwise into 1/2-inch-thick
1 medium onion, cut into 1/2-inch-thick wedges
1 1/2 cups halved cherry tomatoes
1/3 cup coarsely chopped fresh cilantro leaves
1 tablespoon fresh lime juice
4 lime wedges, optional garnish

Heat oven to 425 degrees. On lightly oiled nonstick baking sheet, combine oil, chili powder, garlic, salt and pepper. Add potatoes and onion; toss to coat evenly. Bake 25 minutes. Add tomatoes; bake an additional 7 to 10 minutes or until potatoes are tender. Transfer vegetables to large bowl; add cilantro. Sprinkle with lime juice; toss lightly. Serve with lime wedges, if desired. Makes 4 servings of 1 cup each.



LEMON CHICKEN     Back to Top

4 boneless chicken breasts
2 tablespoons flour
11/2 teaspoons olive oil
1 teaspoon butter
1/2 cup chicken broth
1 tablespoon lemon juice 

In a non-stick skillet over medium heat, melt butter and mix with the olive oil. Meanwhile coat chicken with flour. Place chicken breasts in skillet and brown on both sides. Combine chicken broth and lemon juice. When chicken is brown, add broth mixture to chicken. Cover tightly and turn heat to medium low; simmer for 15 minutes. Take off lid, and cook broth down until thick. Remove chicken breasts and serve with sauce on top. 




3 cups Water
3 ounces Orange Gelatin Powder -- (small package)
1 small Instant Pudding Mix -- Vanilla
1 small Tapioca Pudding Mix -- Instant
1 cup Mandarin Oranges -- drained
1 cup Pineapple -- crushed, drained
8 ounces Cool Whip -- (small package) 

Bring water to a boil in a large pan. Pour in gelatin and pudding mixes, and let boil for one minute. Remove from heat and cool completely. When mixture is cool, fold in oranges, pineapple and whipped topping. Let cool for at least 2 hours. 



SHEPHERD'S PIE    Back to Top

1 lb. Lean Ground Beef (seasoned to taste)
1 medium Onion, chopped
1 can of Tomato or Cream of Mushroom Soup
1 cup Cooked Vegetables (Green Beans, Corn, etc.)
4 cups Mashed Potatoes (Real or Instant)
1 cup shredded cheese - your choice 

In a skillet, brown ground beef with onion; drain fat, if any. Add soup to beef and onions. In an oven proof casserole dish, layer the beef mixture first in the bottom and then the vegetables. Top with mashed potatoes, similar to a top pie crust. Sprinkle with cheese. Bake, uncovered, at 350 degrees F for 15 to 20 minutes, or until hot and bubbly and cheese is melted. 




8 sl Italian bread, cut about 3/4-inch thick
4 lg Eggs
1 c Milk or half-and-half
2 tb Granulated sugar
2 tb Orange liqueur or orange juice
1/2 ts Vanilla extract
1/2 ts Nutmeg
1/4 ts Salt
1/3 c Butter
1/2 c Chopped pecans
1/4 c Lightt brown sugar, firmly packed
1 tb Butter, melted

Place bread in single layer in 13 x 9 x 2-inch baking dish. Whisk together eggs, milk, sugar, liqueur, vanilla, nutmeg and salt. Pour over bread, turning once to coat evenly. Refrigerate, covered, several hours or overnight. Preheat oven to 400 degrees F. Place 1/3 cup butter in 15 x 10-inch jelly roll pan; place in oven to melt butter. Remove from oven; tilt pan to coat evenly with butter. Arrange bread in single layer in prepared pan. Bake, uncovered, about 25 minutes or until firm and golden brown. Meanwhile, combine pecans, brown sugar and 1 tablespoon butter in small bowl. Sprinkle over baked French toast. Broil, about 5 inches from heat, watching carefully, about 1 minute or until topping begins to bubble. Variation: Omit praline topping (made with pecans, brown sugar and the 1 tablespoon melted butter). Bake French toast as directed, but carefully turn
bread halfway through baking time. Do not broil. Note: Other toppings include softened cream cheese combined with maple syrup, sweetened whipped cream or butter with fruit preserves. Yield: 8 slices Serving: 2 slices




Salad oil
Two 1-pound packages of frozen unsweetened sliced peaches
3 3/4 cups sugar, divided use
3 envelopes (2 tablespoons total) unflavored gelatin
2 teaspoons grated lemon peel
1 tablespoon lemon juice

Oil an 8- or 9-inch square metal pan. In a 6- to 8-quart pan, preferably at least 11 inches in diameter, combine peaches with 1/3 cup water. Bring to a boil over high heat, stirring. Reduce heat and simmer, covered, stirring occasionally, until fruit mashes easily, 10-12 minutes. Whirl fruit mixture in a blender or food processor, a portion at a time,
until smoothly pureed. Return to pan.

In a bowl, mix 3 1/2 cups of the sugar with the gelatin. Add to the fruit puree. Bring to a boil over high heat, stirring often. Stir and boil 5 minutes. Reduce heat to medium and stir often until mixture is thick enough to leave a trail when the spoon is drawn across the pan bottom and juices in the trail are just beginning to turn a darker gold, 25 to 35 minutes. At once, remove from heat.

Stir lemon peel and lemon juice into peach mixture, then scrape mixture into the oiled pan. Let candy dry, uncovered, for 16 to 24 hours. It should feel firm and not sticky when touched. On a board, coat a 10-inch square area with the remaining 1/4 cup sugar (you may need more sugar). Invert pan to release candy onto sugar. If it
sticks, use a metal spatula dipped in sugar to ease candy from pan. With a long, sharp knife dipped in sugar to prevent sticking, cut candy into 49 equal pieces (make 6 cuts lengthwise and 6 crosswise). Coat each piece with sugar.

Serve candies, or arrange in a container with plastic wrap between layers and seal airtight. Store up to 1 month at room temperature. Makes 49 pieces. 




1 1/2 cups white sugar
1/2 cup white corn syrup
1/2 cup water
1 cup peanuts (not raw peanuts)
2 tsp. vanilla
1 1/2 tsp. baking soda

Boil sugar, corn syrup and water until it makes firm ball in cold water. Add peanuts and cook until syrup is golden brown. Add vanilla and soda (mixture will foam at this point) pour in a buttered cookie sheet. Let cool, about 2 hours and break into pieces.




4 boneless pork loin chops (3/4 inch thick)
1/4 teaspoon Italian seasoning
1/4 teaspoon pepper
2 large potatoes, peeled and sliced 1/4 inch thick
1 medium onion, chopped
3 tablespoons reduced-fat margarine*
1 tablespoon all-purpose flour
1 tablespoon chopped green pepper 

Sprinkle pork chops with Italian seasoning and pepper. Arrange in the center of a 13-in. x 9-in. x 2-in baking dish that has been coated with nonstick cooking spray. Place one layer of potatoes around chops; sprinkle with half of the onion. Dot with 1 tablespoon 
margarine; sprinkle with half of the flour. Repeat the layers. Sprinkle with green pepper. Cover and bake at 325 degrees for 45 minutes. Uncover and bake 20-25 minutes longer or until potatoes are tender and meat juices run clear.Serves 4




6 pork chops
1 can cream of celery soup
1/2 cup milk
1/2 cup sour cream
Pepper to taste
1 (24-oz.) pkg. frozen hash browns, thawed
1 cup shredded Cheddar cheese
1 can onion rings 

Brown pork chops. Combine soup, milk, sour cream and pepper. Stir in potatoes, 1/2 cup cheese and 1/2 cup onion rings. Spoon into casserole dish and top with pork chops. Bake at 350°, covered for 40 minutes. Top with rest of onion rings and cheese, bake, uncovered for 5 minutes. 




2 tablespoons (1/4 stick) butter
2 tablespoons vegetable oil
4 pounds trimmed pork shoulder, cut into 1-inch cubes
2 large onions, sliced
4 garlic cloves, minced
1/4 cup all purpose flour
1 14 1/2-ounce can chicken broth
1 1/2 cups apple cider or juice
1 cup dark beer
2 tablespoons Dijon mustard
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup chopped dried apricots
3/4 cup chopped pitted prunes

Preheat oven to 350°F. Melt 2 tablespoons butter with 2 tablespoons oil in heavy large Dutch oven or casserole over medium-high heat. Add pork in batches and cook until brown, stirring occasionally, about 4 minutes. Transfer to bowl using slotted spoon.

Add onions and garlic to same pan and cook until tender, stirring occasionally, about 10 minutes. Add flour and stir 3 minutes. Mix in broth, cider, beer, mustard, coriander, cinnamon and salt and bring mixture to boil. Return pork and any juices in bowl to Dutch oven. Stir in apricots and prunes. Cover and bake 1 hour. Remove lid from Dutch oven and continue baking until pork is tender and liquid is reduced to sauce consistency,
about 45 minutes longer. Season with salt and pepper.



POSSUM PISTOLS     Back to Top

1 LB lean ground beef
1 cp. onion -- chopped
2 cloves garlic -- minced
2 cp. 8 oz sharp cheddar cheese -- grated
1 pkg taco seasoning mix
1 16 oz pkg egg roll wrappers 

Cook 1st 3 ingreds, until meat is done. Drain well. Add the next 3 ingreds. and stir until cheese melts. Spoon meat mix. in center of each egg roll wrapper. Fold bottom edge over filling, fold rt. side over, then the lt side. Lightly brush remaining flap w H2o.Fold over tightly, press gently to seal. Fry in hot oil at 375 deg. for 1 min. serve w salsa.




1/3 cup butter (no subs)
1 cup brown sugar
2 Tbsp milk
1/2 cup raisins
1 egg, beaten well
1/2 tsp vanilla

The key is to steam the raisins before adding. I do this by putting washed raisins in a measuring cup, fill to the same height with hot water, then nuke them till the edges of the raisins are white-ish and they are plump. Drain well. Then make the butter tart filling in the order given and fill pastry tart shells 2/3 full. Put them into a 450F oven for 8 mins, then lower heat to 350. If you don't do that timing, you will have boiled over sugar and milk mixture to clean off the oven floor..... if you haven't done that before, you are in for a not-too-pleasant surprise.



Serves 2

1 Tbs. Sunflower Oil or Peanut Oil
8-oz. boned Chicken Breast, cut into strips
2 tsp. Salt (divided)
1 medium Onion, sliced
7 oz. fresh or frozen Peas
8 oz. Bean sprouts
5 whole Eggs, beaten
3 oz. Shiitake Mushrooms, sliced

Heat the oil in a wok over medium to medium-high heat. Stir fry the chicken until lightly browned. Add one teaspoon of salt, the onion slices, and the peas, and stir fry for
another 2 minutes. Add the bean sprouts and stir fry for a minute more. Add the eggs, beaten with the other teaspoon salt, and the mushrooms to the ingredients in the wok; reduce the heat to a low setting. Stir occasionally while the eggs set so that the mixture does not burn on the bottom of the hot wok. When the mixture has set and is brown in places, the dish is ready to be served. Goes great with a brown gravy and steamed
white rice.



Serves: 4 to 6

1 dozen eggs
1/2 cup milk
1 pound deli ham, diced
1/2 cup (2 ounces) shredded mozzarella cheese
3 scallions, thinly sliced
1 small red bell pepper, finely chopped

Preheat the oven to 400 degrees F. Coat an 8-inch square baking dish with nonstick cooking spray. In a medium bowl, whisk the eggs and milk until well combined. Add the remaining ingredients; mix well. Pour into the baking dish and bake for 45 to 55 minutes, or until firm in the center. Allow to sit for 5 minutes then cut and serve. Note: You can mix all these ingredients together, pour into the baking dish, cover, and chill overnight. Then all you'll need to do in the morning is bake it.




brownies prepared from mix in 9 X 13" pan
1 small package miniature marshmallows
1 can chocolate/fudge cake frosting
1/3 cup chopped pecans or walnuts (opt.) 

Prepare enough brownie mix to fill 9 X 13" pan and bake according to package directions. (Can make ahead and cover to store at this point.) Spread enough miniature marshmallows over top to mostly cover but leave a little brownie showing through. Place pan under oven broiler just long enough to puff marshmallows and turn golden. (I leave oven door ajar, since this only takes about a minute.) Remove from oven immediately. Microwave frosting, uncovered, on High for 1 minute. Stir and continue heating for 30 seconds at a time until thin & runny. Use a spoon to drizzle over marshmallows and brownies, allowing marshmallows to show through. Sprinkle with chopped nuts if you wish. Allow to cool thoroughly before you cut and serve. 




Fresh Sautéed Green Beans with Red Pepper Strips:

Blanch the green beans in boiling salt water for 6 minutes. Place them into a pan of ice water to cold shock them. Sauté in a pan of melted margarine until heated through, add the red pepper strips and cook until crisp. Salt and pepper to taste. 




6 Eggs
6 tb Dry Sherry
6 tb Light Cream
6 Bacon strips
3 English muffins, toasted

Preheat oven to 350 deg. Butter the insides of 6 muffin cups in a large muffin tin. Cook bacon until most of the fat is rendered out but bacon is still limp. Place 1 slice each into the bottom of the buttered muffin cups (curl around so that bottom is completely covered. Crack 1 egg into each muffin cup. Sprinkle with salt and pepper. Dot with butter. Place 1 tb each of Dry Sherry and Light cream into each muffin cup. Bake in 350 deg. oven 10 to 15 minutes or until egg is of desired doneness. Serve on halves of English muffins.



SHORTBREAD    Back to Top

1 cup butter (no subs!)
1/2 cup cornstarch
1/2 cup icing sugar
1 cup pastry flour
1 tsp vanilla

Beat the butter till soft and foamy, add the dry ingredients, which are blended already. Beat together. Add vanilla and beat again. Drop onto cookie sheets and bake at 300 F.... don't allow them to brown. Add a cherry slice or a few chocolate bits, if desired.




Boneless, Skinless Chicken Breast Stuffed w/Roasted Walnuts & Apricots wrapped in Phyllo dough covered with Apricot Glaze - served to President Bush. 
Ingredients for Chicken/Noodle Kugel & Beans:
6 Chicken Breasts (skinless/boneless)
1 Bottle of Apricot Preserves
1/4 cup Walnuts
1/4 cup Apricot Halves (dried)
1 lb. Egg Noodles
8 Eggs
1/2 stick Margarine
1/2 cup Sugar
1/2 cup Crushed Pineapple
1/2 cup Raisins
1 tsp. Vanilla
2 lbs. Green Beans
2 Red Peppers. 

Pound flat each chicken breast and brush with the Apricot preserves, place 4 walnut halves and 3 dried Apricot halves in the center of each breast. Fold over. Take 2 sheets of Phyllo dough and brush with melted margarine. Place the breasts in the center and fold around the breasts. Brush each covered breast with preserves again. Arrange the breasts on a Teflon coated sheet and bake at 350° for 35 minutes. 



SUPER BEER CHILI     Back to Top

1 tablespoon vegetable oil 
1 1/2 pounds ground beef chuck 
1 large onion, chopped 
2 garlic cloves, minced 
1 tablespoon ground cumin 
2 cans (16 ounces each) pinto beans, drained and rinsed 
1 can (16 ounces) red kidney beans, drained and rinsed 
1 can (12 ounces) diced tomatoes 
1 can or bottle (12 ounces) beer 
1 can (4 ounces) chopped green chilies 
1 tablespoon hot pepper sauce 
1 1/2 teaspoons salt 
Shredded cheddar or Monterey jack cheese, optional 

Heat oil in 5-quart Dutch oven or heavy saucepot over medium heat. Add beef and cook until well browned on all sides. Remove to bowl with slotted spoon. Add onion and garlic to drippings in skillet; cook until tender, about 5 minutes. Return meat to Dutch oven; stir in cumin; cook 1 minute. Stir in pinto beans, kidney beans, diced tomatoes, beer, green chilies, pepper sauce and salt. Bring to a boil over high heat, reduce heat to low, cover and simmer 20 minutes to blend flavors, stirring occasionally. Serve with shredded cheese, if desired. Makes 6 servings. 




1 box cake mix- your favorite flavor. Made as 13x9 inch sheet cake
1 8 oz. tub cool whip topping
2 cubs heath bar (cut in pieces)
8 caramels (cut in half)
1 chocolate bar cut in half strips 

After it is cooled completely, cut corners of your favorite 13x9-inch sheet cake. (You should have cut 4 triangle corners) Take 2 of the corners you cut and attach one at each end of the cake. Using some of the cool whip. It should look like a football. Using the rest of the cool whip frost top and sides of cake. Decorate sides with 2 cups of heath bar pieces, caramels (cut in half) for bands and a chocolate bar for lacings. Chocolate should be placed in an x fashion on cake. 




1 lb. lean boneless Pork 
1 tsp. Salt 
2 Eggs, beaten 
3 Tbs. plus 1 tsp. Cornstarch 
1 medium Green Pepper 
7 oz. Bamboo Shoots 
4 cups Vegetable Oil for deep-frying 
4 tsp. Garlic, sliced 
2 Tbs. Scallions, chopped 
Sauce Ingredients: 
4 Tbs. (1/4 cup) Granulated Sugar 
3 Tbs. White Wine Vinegar 
2 Tbs. Soy Sauce 
2 Tbs. Tomato Ketchup 
1 cup Water 
1/4 tsp. Salt 
2 tsp. Cornstarch dissolved in 2 tsp. Water 
Steamed White Rice 

Cut lean pork into diamond-shaped slices about 1 inch long. Mix with the salt and let stand for 15 minutes, then mix well with the eggs and the cornstarch. 
Halve the green pepper and de-seed while rinsing. Chop the green pepper, and then chop the bamboo shoots into pieces about the same size as the pork; set aside. 

Warm the vegetable oil in a wok over medium heat to very hot, about 375-F degrees. Deep-fry the pork slices until they turn golden brown and float to the surface. 
Drop the bamboo shoots into the oil and remove immediately, along with the pork. Drain well on paper towels and set aside. Prepare the sweet-and-sour sauce in a separate saucepan. Blend together the sugar, vinegar, soy sauce, ketchup, water, 
salt and cornstarch mixture over moderate heat. Stir occasionally until the sauce thickens, then reduce the heat to simmer. Pour the excess hot oil out of the wok, being very careful to prevent burns by not allowing it to splatter. Leave about two tbsp. of warm oil in the bottom of the wok. Re-heat to very hot, or until the surface of the oil begins to ripple. Add the garlic, and stir-fry. Then add the scallions and green pepper and stir fry. Pour the sauce into the wok. Add the pork and stir to coat thoroughly. Pour the meat and sauce over a bed of steamed white rice to serve. 

Kitchen Staff Tip: You may prepare your own Sweet & Sour Sauce from scratch by combining 3/4 cup water with 3/4 cup brown sugar in a saucepan over moderate heat. When the mixture comes to a boil, add 1/2 cup cider vinegar and cook just for a minute more. Stir in 3 Tbs. cornstarch, 2 Tbs. soy sauce, and about 1/4 cup of water. Simply stir until thickened. Serve warm or cold on the side of nearly any meal. 




1 md Sweet potato (about 1 lb)
1 lb Ham
1/2 ts Ground white pepper
1 t Salt
6 tb Butter or margarine
8 Poached eggs
4 tb Sour cream

PREHEAT OVEN TO 250F. Wash but don't peel the sweet potato. Shred potato on fine blade of a shredder or food processor. Place in mixing bowl and set aside. Finely chop ham; pulse using puree blade of food processor. Add ham to the shredded potato. Add salt and pepper and mix well. Heat 1 tablespoon butter in a non-stick 6-inch skillet over medium heat. Add one-quarter of the potato-ham mixture. Cook about 4 minutes, pressing down gently to compact the hash as it cooks. Flip the hash patty and cook another 5 minutes. Add more butter if necessary. Repeat with remaining mixture; add more butter to skillet as needed. As each hash patty is done, transfer to oven to keep
warm. Place 2 poached eggs on each serving. Garnish with a dollop of sour cream.



TACO DIP     Back to Top

Spread two 8 ounce packages softened cream cheese on the bottom of a 13 x 9 pan. Brown 1-2 pounds of ground beef. Add 2 envelopes of taco seasoning and one 16 ounce jar of salsa. Spread ground beef mixture over the cream cheese. Sprinkle with shredded cheese. Bake at 350 for about 20 min. or until cheese bubbles. Serve with tortilla chips.




3 cups (18 ounces) semi-sweet chocolate chips
1 (14 ounces) sweetened condensed milk
1 1/2 teaspoons vanilla extract
Dash salt
1/2 to 1 cups nuts. 
In heavy saucepan, over low heat, melt chips with sweetened condensed milk, vanilla, and salt. Remove from heat; stir in nuts, Cool 10 to 12 minutes. On aluminum foil-lined baking sheet, shape into a smooth ball then into a football shape. Chill 2 hours or until firm. Place on a serving plate. Garnish as desired. Store covered at room temperature. 
(Garnish with vanilla frosting for lacings and bands) 




2- 1/2 cups boiling water
3 pkg. (4-serving size) Lime Flavor Gelatin Dessert ( like Jello-O!)
2-1/2 cups cold water
Thawed Cool Whip Whipped Topping 

Stir boiling water into gelatin in large bowl at least 3 minutes until completely dissolved. Stir in cold water. Pour into 13x9 pan. Refrigerate 4 hours or until firm. Use whipped topping to draw yardlines on gelatin. Arrange toy football figures and decorations on
gelatin. Makes 12 servings. 




1 cup chopped pecans
1/2 cup firmly packed brown sugar
1/3 cup margarine or butter, melted
1 pkg (2 ea crusts) Pillsbury All Ready Pie Crusts
1 tsp flour
6 cups (about 6 medium) sliced, peeled apples
1/4 cup sugar
2 tbs flour
1/2 tsp cinnamon
1/8 tsp nutmeg

Heat oven to 375 degrees F. In a 9-inch pie pan, combine pecans, brown sugar, and margarine; spread evenly over bottom of pan. Prepare pie crust according to package directions for two-crust pie, placing bottom crust over pecan mixture in pan. In large bowl, combine apples, sugar, flour, cinnamon, and nutmeg. Spoon into pie crust-lined pan. Top with second crust. Seal edges together securely; flute. Cut slits in top crust. Bake at 375 degrees F. for 40 to 50 minutes or until crust is golden brown and apples are tender. (Place pan on foil or cookie sheet during baking to guard against spillage.) Cool pie upright in pan for 5 minutes. Place serving plate over pie; invert. Carefully remove pan. Some nuts may remain in pan; replace on pie with knife. Cool at least 1 hour before serving. Yield: 8 servings. 




4 large green sweet peppers, cored and seeded
3 cups cooked instant brown rice
1 can of mixed peas and carrots drained
4 slices American cheese

Par-boil the peppers for 5 minutes to soften slightly drain. Place peppers in a square baking dish Combine the rice and vegetables and fill peppers. Bake in a 350 degree oven for 20 minutes. Top with a slice of cheese and bake 10 minutes more. 4 svg.




1 1 lb. (14 oz) Velveeta
1 can (15 oz) chili
1 loaf hollow bread. (Should be long and oval shaped as football)- Think
of bread bowls.
1/2 cup sour cream 

Microwave Velveeta process cheese spread, cut up and 1 can chili in 2 quart microwaveable bowl on high 5 minutes or until Velveeta is melted, stirring after 3 minutes. Place in football bread bowl and pipe sour cream in middle for football laces. 



WENDY'S FROSTY     Back to Top

1 c Milk
1/2 c Nestle's Quik
3 c Softened Vanilla ice cream -in refrigerator 1 hour 

Blend Milk and Quik for 10 seconds on high speed. "Pulse" in the ice cream
until barely mixed. 




2 cans nacho cheese (Rico's is most popular brand)
1 can chili--with or without beans
sliced jalapenos (opt.)
tortilla or corn chips 

Combine cheese and chili in crockpot. Add about a half-cup water to start--you may need more later as the cheese melts and you can judge consistency. Cook on High for about 15-20 minutes to bring up heat, then switch to Low until warm (about 1 hr.), stirring occasionally. Serve with or over tortilla or corn chips. Jalapeños may be stirred in whole or diced at the beginning, or served alongside for guests who don't enjoy the heat. This really feels like football food! 




8 sl Bacon
1 cn 16-oz. tomatoes -- undrained, chopped
1 md Vidalia onion -- chopped
2 sm Green peppers -- finely chopped
1/4 ts Sugar
6 c Water
1 t Salt
1 1/2 c Regular grits -- uncooked

Cook bacon slices in skillet until crisp. Drain bacon; crumble and set aside. Pour off drippings, reserving two tbsp in skillet. Saute onion and green peppers in drippings; stir in tomatoes and sugar. Bring to a boil; reduce heat and simmer 30 mins., stirring occasionally. Bring water and salt to boil; add grits. Cook 10-20 mins., stirring frequently, until grits are thickened. Remove from heat; stir in tomato mixture. Spoon into serving dish; sprinkle bacon on top.




Slice zucchini squash thinly and layer two deep in a casserole dish. Cover squash with thinly sliced tomatoes. Sprinkle a layer of shredded mozzarella cheese over tomatoes. Season boneless, skinless chicken breast with garlic salt and any other seasoning you like and bread with bread crumbs. Brown well in a little vegetable oil. When browned place on top of cheese and put another layer of the cheese on top of the chicken. Bake 350 deg. F. for 45 minutes. 


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