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Recipes from Spike & Jamie

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Contents Disk 8

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).





































































5 Oz. Sweetened condensed milk
1 tsp. Vanilla extract
2 Cups Powdered sugar
14 Ounces Premium shredded coconut - OR flaked coconut
24 Ounces Milk chocolate chips
1 Cup Whole dry roasted almonds

Blend the condensed milk and vanilla. Add the powdered sugar to the above mixture a little at a time, stirring until smooth. Stir in the coconut. The mixture should be firm. Pat the mixture firmly into a greased 9x13x2-inch pan. Chill in the refrigerator until firm. In a double boiler over hot, not boiling water, melt the chocolate, stirring often. You may also use a microwave. Remove the coconut mixture from the refrigerator and cut it into 1x2-inch bars. Put 2 whole almonds atop each bar. Set each coconut bar onto a fork and dip it into the chocolate. Tap the fork against the side of the pan or bowl to remove any excess chocolate. Air dry at room temperature on waxed paper for several hours. You may speed up the process by putting in the refrigerator for 30 minutes.

ALMOND ROCA     Back to Top

Place saltine crackers over surface of foil-lined 9 x 13 pan.

In sauce pan combine and boil 3 minutes:
1 C. brown sugar

Pour over crackers. Bake at 400 degrees about 5 minutes till crackers float. Melt 6 oz. chocolate. chips spread on crackers. (actually just put on hot cracker mix and it will melt) Sprinkle with chopped almonds if desired. 


6 cups (6 medium) sliced, peeled apples
1 tsp cinnamon
1 tsp lemon juice
3/4 cup all-purpose flour
1 cup rolled oats
3/4 cup firmly packed brown sugar
1/2 cup butter or margarine
1/2 cup shredded Cheddar cheese

Heat oven to 375 degrees F. Place apples in ungreased 2-quart casserole. Sprinkle with cinnamon and lemon juice. Lightly spoon flour into measuring cup. In a medium bowl, combine flour, rolled oats, and brown sugar. Using pastry blender or fork, cut in butter until crumbly. Sprinkle crumb mixture evenly over fruit. Bake at 375 degrees F. for 25 to 35 minutes or until apples are tender. Top with cheese; bake an additional 2 to 3
minutes or until cheese melts. Serves 12.

APPLE COBBLER     Back to Top

1/2 c. butter
2 c. sugar
2c. water
1/2 c. shortening
1 1/2 sifted self-rising flour
1/3 c. milk
2 c. peeled, finely chopped apples
1 t. cinnamon
Cream for top

Preheat oven to 350. Melt butter in a 13x9x2 in pan. Heat sugar and water in medium saucepan until sugar dissolves; set aside. Cut shortening into flour with pastry blender or two knives until mixture resembles coarse crumbs. Add milk and stir with a fork only until dough leaves sides of bowl. Turn dough out onto floured board. Knead gently until smooth. Roll out to a 12x10 inch rectangle. Stir together apples and cinnamon in mixing bowl. Sprinkle apples evenly over dough. Roll up jelly-roll style, beginning with long side. Press edges to seal. Cut into 16 slices, each about 1/2 inch thick. Arrange slices
in pan with melted butter. Pour sugar syrup carefully around and over rolls. This looks like too much liquid, but the crust will absorb it. Bake for 40 - 45 minutes or until golden brown. Cool 15 minutes before serving. Serve warm with cream over the top.


3 ounces Cinnamon Sticks
1 ounce Whole Nutmeg
1/3 cup Dried Orange -- chopped
1/3 cup Dried Lemon Peel -- chopped
1/4 cup Whole Allspice
1/4 cup Whole Cloves
1 ounce Crystallized Ginger -- chopped finely

Cut doubled layers of cheesecloth into fourteen 5-inch squares. Have fourteen 10-inch-long pieces plain white string ready. Put cinnamon sticks and nutmegs in a plastic bag and crush with a rolling pin or a small heavy skillet until broken in small pieces. Mix with remaining ingredients. Tie 3 generous tablespoonfuls in each cheesecloth square. Makes 14 bags.

To mull wine, stir 1/2 cup water and 1/3 cup sugar in a 1-1/2 to 2-quart pan over medium heat until sugar dissolves. Add 3-1/4 cups wine and the spice bag. Reduce heat to low, cover and heat very gently until mixture is very hot but not boiling, about 20 minutes. Discard spice bag. To mull cider, just add spice bag to 8 cups apple cider in a 2-1/2 to 3-quart pan. Bring to a boil, reduce heat, cover, and simmer 30 to 35 minutes. Discard spice bag. (Each spice bag holds enough to mull a 750 ml bottle of red wine - about 3-1/4 cups - or a half gallon - 8 cups - apple cider.)


1 large roasting chicken, cut into serving pieces
1 pkt French onion soup mix
1 x 250 ml (1 cup) apricot nectar

DIRECTIONS: Arrange chicken in a single layer in casserole. Sprinkle with soup mix and pour over nectar. Cover and bake at 180C/350F for 40 minutes or until chicken is tender. Serves 4


1 pound Fish Fillets -- your choice
1/2 teaspoon Salt
1/8 teaspoon Turmeric
1/2 teaspoon Cumin Powder
1/2 teaspoon Fresh Ground Black Pepper
1 clove Garlic -- minced
1 teaspoon Vegetable Oil
1 1/2 teaspoons Lemon Juice -- fresh squeezed

Place fish fillets into a medium sized bowl and sprinkle with salt, turmeric, cumin, black pepper and garlic, tossing to coat well. Cover and marinate for 50 - 60 minutes in the refrigerator. Preheat oven to 400 degrees F. Coat the bottom of an 8 x 8 inch baking dish with the vegetable oil. Place the fish in a single layer inside the baking dish, and pour the marinade on top. Bake uncovered for 20-25 minutes. The fish should be firm
to the touch. Fish is done when it easily flakes with a fork. Sprinkle with lemon juice 5 minutes before serving.

BAKED LENTILS     Back to Top

Ham hock
3 stalks celery, diced
1 large onion, sliced
2 cans diced tomatoes (chopped fresh tomatoes also work well)
2 bay leaves
2 cups lentils, sorted and washed

Pre-cook lentils in saucepan with lots of water until tender (about 20 minutes). While lentils are cooking, put ham hock in a 9x13 pan. Scatter celery, onions and bay leaves around ham. Pour tomatoes around ham. When lentils are pre-cooked, lift them from saucepan to baking pan using slotted spoon so some of the cooking water is transferred but not all. Cover with foil and bake at 275 for 3-5 hours. 


2 cups leftover corned beef, chopped*
1 Tbs finely chopped onion
salt and pepper to taste
1 quantity basic fritter batter (**recipe to follow)
oil and butter for shallow frying


1 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
2 eggs
2/3 cup milk

Combine chopped meat and onion, season and fold into batter. Heat oil and butter in a frying pan and drop large tablespoonfuls into hot fat and fry on both sides 2-3 minutes until golden and crisp. Drain on crumpled paper towels. Serves 4. Although not traditional we like these served with salsa and sour cream for dipping! *may substitute cooked beef, pork, veal, chicken or vegetables. If using vegetables omit onion. 
**Fritter Batter: combine dry ingredients and make a well in center of flour. Beat eggs and milk and pour in a steady stream, stirring flour in gradually, and beat to a smooth batter. Stand for several hours before using.


2 Tbsp. unsalted butter
2 Tbsp. extra virgin olive oil
1 jumbo Spanish onion, finely diced
3 medium carrots, finely chopped
3 celery stalks, finely chopped
1 Tbsp. minced garlic
2 Tbsp. curry powder
1 tsp. freshly ground black pepper
1 lb. each yellow and green split peas
2 tsp. kosher salt, or to taste
1 tsp dried thyme
4 quarts chicken broth or stock
1 large smoked ham bone or smoked ham shank

In large, heavy pot, saute onion in butter and oil until golden (15 or 20 minutes).
Add carrots, celery, and garlic; cook, stirring, until softened, about 5 minutes. Add curry powder and pepper; cook, stirring, for 2 minutes to release flavors. (This is very important - you'd be surprised at how much this wakes up the flavor of the spices!)

Add split peas, salt, thyme, broth or stock, and ham bone or ham shank. Cover
pot, increase heat and bring to a boil. Reduce heat and simmer, stirring occasionally, until split peas fall apart and soup is very thick, about 2 hours. Add more liquid, if needed. Remove bone or shank from soup. Dice meat and return it to the pot. Serve
in heated soup plates.

BROWNIES      Back to Top

1/2 cup Butter or Margarine
1/3 cup Unsweetened Cocoa Powder
1 cup Sugar
2 Eggs
1 tsp. Vanilla
2/3 cup Flour
1/2 tsp. Baking Powder
1/4 tsp. Salt 

Preheat oven to 350 degrees F. Spray a 8x8 inch brownie pan lightly with non-stick cooking spray. In a large saucepan, melt butter or margarine, then briskly stir cocoa powder into it, using a wire whisk. Remove from heat, and blend in sugar. Next, add eggs, one at a time. Stir in remaining ingredients, and turn into prepared pan. Bake at 350 degrees for 25 - 30 minutes, or until set in center. Cool, and cut into squares. Makes 16. Recipe may be doubled and baked in a 9x13 inch pan for 30 - 35 minutes. 

CALICO BEAN SOUP     Back to Top

1/4 c. pinto beans 
1/4 c. black eyed peas beans & peas, 
1/4 c. yellow split peas
1/4 c. baby beans 
1/4 c. Great Northern beans
1/4 c. green split peas
1/4 c. Navy beans
2 Tbsp. soda
2 Tbsp. salt
1 large onion, chopped
2 Tbsp. lemon juice
1 meaty ham bone or pork hock
1 clove garlic
2 qt. water
1 large can tomatoes
salt & pepper
1 Tbsp. chili powder
2 carrots, chopped

When ready to make soup, wash beans and place in large kettle. Cover with water; add salt and soda and soak mixture overnight. Next morning, drain beans. Add 2 quarts water and the ham bone or pork hock. Bring to a boil and simmer 2 hours. Add onion, tomatoes, lemon juice, salt and pepper. Continue simmering until thick and tender. Add remaining ingredients and simmer until done. Extra water may be needed. 


1/2 cup Butter or Margarine
1 cup Corn Syrup
2 cups Brown Sugar

Bring ingredients to a boil in a large saucepan. Boil one minute and pour over 4 quarts of popcorn. Spread onto waxed paper for loose caramel corn or form into balls with buttered hands. Variation: Cracker Jack: Add 1 cup dry roasted peanuts to caramel mixture just before pouring over popcorn. Follow directions as above for loose caramel corn.


1 pound spaghetti
1 can cream of chicken soup
1 can nacho cheese soup (or cheddar cheese soup)
1 can tomato soup
1 can white chicken (like in a tuna can)

Cook and drain spaghetti and return to large pot. If water is scarce, save the water. Add canned ingredients, warm and serve. Some Variations: picante sauce or rotel tomatoes instead of tomato soup leave out chicken use canned chicken broth for moisture in large servings. Add peppers, onions, olives 

CHILE CON QUESO     Back to Top

1 1/2 cans of chopped Green Chilis and Tomatoes (Rotel or
store brand is fine)
1 16 oz. Hot Velveeta Cheese, chopped into 1" squares
1/2 Medium Onion, finely chopped
1 Garlic Clove minced
1/2 teaspoon Oregano
1 teaspoon Cajun Pepper (optional)
1 bag of your favorite Tortilla Chips

Put the onion and garlic in a medium saucepan and cook on medium heat for 5 minutes. Use a little Olive Oil or Pam to keep it from sticking to the pan. Add green chilis and tomatoes, then slowly add cubes of cheese. Add the Oregano and Cajun Pepper (if desired) and continue adding cheese slowly while stirring until all of the cheese is melted. Avoid any burning of cheese on the bottom of the pan. Once melted, empty it into a bowl and serve with chips.

COCONUT MOUNDS     Back to Top

3/4 cup mashed potatoes
1 pound powdered sugar
1 pound macaroon coconut
1/2 tsp. almond extract

Combine all ingredients. Roll into balls using powdered sugar to roll. Chill in refrigerator for one hour. Dip in melted chocolate.


1 pkg white cake mix
3 eggs
1/3 cup vegetable oil
1 cup water
2 tsp maple extract
1/2 cup chopped walnuts (or other nuts)

1 cup powdered sugar
2 tbs margarine or butter, softened
2 to 3 tbs milk
1/4 tsp maple extract

Heat oven to 350 degrees F. Grease and flour 12-cup fluted tube or 10-inch tube pan. In large bowl, blend cake ingredients except nuts, until moistened. Beat 2 minutes at highest speed. Fold in nuts. Pour into pan. Bake for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 25 minutes; turn onto serving plate. Cool completely. Blend glaze ingredients in small bowl until smooth. If needed,
add a few more drops milk for desired consistency. Spoon over cooled cake. Garnish with more chopped nuts, if desired. Yield: about 16 servings.


6 oz fettuccine, uncooked
1/4 cup butter or margarine
2 tbs all-purpose flour
1/2 cup half-and-half (or light cream)
1/2 cup water
1/2 cup freshly grated Parmesan cheese
2 tsp dried parsley flakes
1/2 tsp coarsely ground black pepper
1/2 tsp garlic powder
1/2 tsp poppy seeds
1/4 tsp salt

Cook fettuccine according to package directions, omitting salt; drain. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half and water; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in Parmesan cheese and remaining ingredients. Toss with fettuccine. Serve immediately. Serves 2.


4 tbs butter
1 large onion, finely chopped
1 lb uncooked ribbon pasta (or hearty egg noodles)
1 lb broccoli, broken into florets
5/8 cup boiling vegetable stock
1 tbs all-purpose flour
5/8 cup light cream
1/2 cup grated Mozzarella cheese
Salt and ground white pepper to taste
Fresh apple slices for garnish

Melt half of the butter in a large saucepan over medium heat. Add the onion and sauté for 4 minutes. Add the broccoli and pasta to the pan and cook, stirring constantly, for two minutes. Add the boiling vegetable stock, bring back to a boil, and simmer for a further 12 minutes. Season well with salt and ground white pepper. Meanwhile, melt the remaining butter in a saucepan over medium heat. Sprinkle in the flour and cook, 
stirring constantly, for 2 minutes. Gradually stir in the cream and bring to a simmering point, but do not boil. Add the grated cheese and season with salt. Drain the pasta and the broccoli mixture and pour in the cheese sauce. Cook, stirring occasionally for about 2 minutes. Transfer the pasta and broccoli mixture to a warm, large, deep serving dish, and serve garnished with fresh apple slices. Serves 4.


3/4 cup cornmeal
3/4 cup all-purpose flour
1 tsp onion powder
1 tsp Old Bay seasoning
1/2 tsp salt
1/2 tsp ground white pepper
2-1/2 tbs chopped fresh parsley
1 egg white
2/3 cup buttermilk
1/2 tsp hot sauce
4 large carrots, scraped and cut into thin strips
Vegetable oil 

Combine first 7 ingredients, set aside. Beat egg white until foamy; stir in buttermilk and hot sauce. Dip carrot in buttermilk mixture; drain off excess mixture and dredge in cornmeal mixture. Pour oil to depth of 1 inch into a Dutch oven; heat to 350 degrees F. Fry carrots 2 minutes or until lightly browned. Serve immediately. Yield: 4 servings. 


1/3 cup dairy sour cream
1/4 cup mayonnaise
2 tbs thinly sliced green onion
1/2 tsp minced garlic
1/4 tsp dried thyme, crushed
1/4 cup ReaLemon Lemon juice from Concentrate
1-1/2 lbs skinless salmon, or other fish fillets, 3/4-inch thick
1 tsp instant chicken bouillon granules

For sauce, combine sour cream, mayonnaise, green onion, garlic, and thyme in small bowl. Stir in 2 tbs of ReaLemon; set aside. Rinse fish; pat dry. Cut into 6 serving-size pieces. Bring 1 cup water to a boil in a large skillet; stir in bouillon granules and remaining ReaLemon. Reduce heat; carefully add fish. Cover and simmer 6 to 9 minutes or until fish flakes easily when tested with a fork. Remove fish. Serve with sauce. Yield: 6 servings.


3 (9 oz) pkgs frozen French-style green beans
3 tbs butter or margarine
1 (10-3/4 oz) can cream of mushroom soup, undiluted
1 (3 oz) pkg cream cheese, softened
1 tsp dried onion flakes
1 (8 oz) can sliced water chestnuts, drained
1/4 tsp garlic salt
1/4 tsp ground black pepper
1-1/2 cups shredded Cheddar cheese
1 (2-1/2 oz) pkg slivered almonds

Cook green beans according to package directions; drain. Melt butter in a Dutch oven; add soup and cream cheese. Cook over low heat, stirring constantly, until cream cheese is melted and mixture is smooth. Remove from heat; stir in green beans, onion flakes, water chestnuts, garlic salt, pepper, and shredded Cheddar cheese. Spoon mixture into a lightly greased 1-3/4 quart casserole. Top with almonds; sprinkle with paprika. Bake, uncovered, at 375 degrees F. for 45 minutes. Yield: 8 servings. 

FRESH SALSA     Back to Top

1/2 cup Chopped green pepper
1/2 cup Chopped red pepper
3 small Jalepeno peppers
1/2 cup Chopped white onion
4 Green onions
2 Minced garlic cloves
1 14-ounce can crushed tomatoes
2 Small tomatoes chopped
1/2 cup Sliced black olives
1 tablespoon olive oil
1 tablespoon red wine vinegar
1/2 teaspoon Salt
1 teaspoon Ground cumin
1 teaspoon Oregano
Juice of 1/2 lemon

Coarsely chop green pepper, red pepper, jalepeno pepper, onions, sliced olives, minced garlic, tomatoes into food processor bowl. Pulse to chop into medium coarse pieces. Add can of crushed tomatoes, olive oil, vinegar,lemon juice and spices. Pulse again
to mix. Refrigerate at least 1 hour prior to serving but overnight is best. If you like it spicier add more jalepeno peppers, dried red pepper flakes, or Tabasco to taste. 
Yield: 6 Servings

Serves 8 

1 lb. boneless, skinless Chicken Breasts, cut into 1-inch cubes
2 Tbs. fresh Ginger, grated
Salt to taste
1 tsp. Brown Sugar, firmly packed
2 Tbs. Vegetable Oil
1/2 cup fresh Mushrooms, sliced
1/4 cup Dried Dates, sliced and pitted
1/3 cup Scallions or Green Onions, sliced with the green stems
4 pints Chicken Broth
3 Tbs. Whiskey or Rum 

Rub the diced chicken with the fresh ginger, salt, and brown sugar. Let the poultry marinate for 24 hours. 
Warm the oil in a soup pot over medium-high heat, and sauté the marinated chicken, mushrooms, dates, and scallions. Add the chicken broth to the pot and bring the 
mixture to a boil. Cover, reduce the heat, and simmer for about 20 minutes. 
Add the whiskey or rum to the concoction. Adjust the salt and pepper, and serve warm. 

GLAZED ALMONDS     Back to Top

1 C. whole almonds
1/2 C. granulated sugar
2 T. butter

In heavy skillet over medium. heat, cook, stirring constantly until almonds are toasted and sugar is golden brown. About 15 minutes: Stir in 1/2 tsp vanilla. Spread nuts on sheet of foil, sprinkle with salt, cool and break into clusters.


8 cups Flour
2 cups Whole Wheat Flour
1 1/2 cups Buckwheat Flour
1 cup Corn Flour
1/2 cup Cornmeal -- stone ground
1/2 cup Oatmeal, instant -- powder in blender
2 cups Buttermilk Powder
5 tablespoons Baking Powder
2 tablespoons Baking Soda
1/4 cup Vanilla Powder -- (see below)
1 1/4 cups Sugar
3 tablespoons Salt
2 tablespoons Malt Powder -- optional 

In an extra large bowl, using a strong wire whisk, blend flour, buckwheat, corn, whole wheat flour, cornmeal, ground oatmeal, baking powder, baking soda, vanilla powder, sugar, salt and malt. Place mix into four 1 quart jars (you may need to tap the bottoms to get it all to fit) and store in a cool, dry place for up to one year. Note: Whole wheat flour can go rancid if it gets too warm, so it may be a good idea to refrigerate this mix if you do not have a very cool cellar to store it in. 

To make pancakes or waffles: 

1 cup Gourmet Pancake & Waffle Mix
1 Egg
1/2 - 2/3 cup Water
2 Tbsp. Vegetable Oil 
In a medium bowl, stir pancake mix with water, egg and vegetable oil. Add more water, if necessary, to make a medium thickness batter. If using as waffle batter, double recipe and follow manufacturer's directions. Make pancakes in usual fashion. **If not using dry vanilla or vanilla powder, add 1 tsp. vanilla with wet ingredients. To use as a gift, decorate jar and attach instructions written on a recipe card. Be sure to include instructions to refrigerate mix until it is used. 

Makes5 Dozen Cookies 

3/4 cup Sugar 
3/4 cup Brown Sugar, firmly packed 
2 sticks Butter, softened 
1 Egg 
2 1/2 cups Flour 
1 tsp. Baking Soda 
1/2 tsp. Salt 
12-oz. bag Chocolate Chips 

Pre-heat oven to 375-F degrees and prepare several cookie sheets for baking. 

In a large mixing bowl, mix together until creamy the white and brown sugars, softened butter, and egg. Sift in the flour, baking soda, and salt; blend well. Add the chocolate chips and blend through the dough with a wooden spoon. Drop cookie dough on prepared cookie sheets and bake for 10 to 11 minutes. Remove from the oven and let 
cool for a few minutes before eating a few cookies warm, and storing the rest in an airtight container. 

Kitchen Staff Tip: Like your cookies to stay as soft as they can? Simply prepare today's recipe as directed, and place a single piece of white bread in the airtight 
container with the almost-cool cookies. The white bread slice will get hard as a rock, and the cookies will remain soft and chewy, with no preservatives! 


1/2 lb ground lamb or 10% fat ground beef
1/2 lb lean ground turkey
1/4 cooked white rice
1/4 cup chopped fresh parsley
1 tsp dried oregano
2 tbs nonfat plain yogurt
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 clove garlic, minced

Mix together all the ingredients by squeezing with your hands. Shape into 6 burgers. Grill, broil, or cook in a nonstick pan on the stovetop until the burgers lose their pink color. Turn once while cooking. Serves 6. 


1-1/2 to 1-3/4 lb fresh thin green beans
1/4 cup plus 2 tbs unsalted butter
2/3 cup roasted salted peanuts
1 cup julienned country ham or other salty, smoky ham
1-1/2 tbs brown mustard

Bring several inches of lightly salted water to a boil in a large saucepan over high heat. Plunge the beans into the water and reduce the heat to medium. Cook until tender, with no raw taste, 7 to 10 minutes. Drain the beans, then cover them with ice water to retain the deep green color. When cool, drain the beans again. Shortly before you plan to serve the beans, melt the butter in a large skillet. Stir in the peanuts and sauté them for
several minutes, just long enough to deepen their color and crunch. Stir in the ham and mustard, and heat the ham through. Add the green beans and toss to coat them. Arrange them in a serving bowl, laid out as best you can, with the beans and ham running the same direction. Serve immediately. Yield: 6 servings.


1-24 oz pkg frozen hash browns, thawed and drained
1/3 cup butter or margarine, melted
1 cup cooked ham, diced
1 cup Monterey Jack cheese, shredded
1 cup Cheddar cheese, shredded
2 eggs, slightly beaten
1/2 cup milk
1/4 tsp seasoned salt

Preheat oven to 425 degrees F. Grease a 9 in pie pan with shortening. Press the hash browns between a towel to remove excess moisture, then press the potatoes into and up the sides of the greased pie pan. Brush with the melted butter and bake for 20 minutes. Layer the ham and both cheeses into the baked crust. In a small bowl combine the eggs, milk and the seasoned salt until well blended. Pour over the layers of ham and cheese. Reduce oven temperature to 350 degrees F and bake for 35 minutes or until a knife inserted in the center comes out clean. serves about 8

HASH BROWN QUICHE      Back to Top

3 c. frozen loose-pack shredded hash browns, thawed
1/3 c. butter or marg., melted
1 c. diced fully cooked ham
1 c. (4 oz.) shredded cheddar cheese
1/4 c. diced green pepper
2 eggs
1/2 c. milk
1/2 tsp. salt
1/4 tsp. pepper 

Press hash browns between paper towel to remove excess moisture. Press into the bottom and up the sides of an ungreased 9-in. pie plate. Drizzle with butter. Bake at 425 degrees for 25 minutes. Combine the ham, cheese and green pepper; spoon over the crust. In a small bowl, beat eggs, milk, salt and pepper. Pour over all. Reduce heat to 350 degrees; bake for 25-30 minutes or until a knife inserted near the center comes out clean. Allow to stand for 10 minutes before cutting. Yield 6 servings. 


1/4 cup virgin olive oil
1/4th cup Italian Dressing
4 garlic cloves - grated
1 Tbs dry basil
1 Tbs dry thyme
1 tsp. fresh ground pepper
Dash of hot sauce to taste
Salt to taste
Any number of shrimp - up to 50 or so depending upon size. 

Shell the shrimp, rinse and dry. Then place to the side. In a medium size mixing bowl combine all other ingredients. After thoroughly mixing ingredients, start the grill and
allow it to become hot. Then add the shrimp to the marinade and mix thoroughly. Allow this to sit for about 15 minutes to allow the flavors to mingle. Cook the shrimp until firm,
being careful not to overcook or they will become tough. If you like to experiment, cook only one and then taste it. Adjust/Add to the ingredients to your liking. 

HOLIDAY EGGNOG     Back to Top
(Yield: 2 Quarts)

1 quart two percent milk
6 eggs
1/4 teaspoon salt
1/2 cup sugar
1 teaspoon vanilla
1 cup whipping cream, whipped
ground nutmeg

Heat milk in large saucepan until hot (do not boil or scald). While milk is heating, beat together eggs and salt in a large bowl, gradually adding the sugar. Gradually add the hot milk mixture to the egg mixture. Transfer the mixture back to the larger saucepan and cook on medium-low heat. Stir constantly with a whisk until mixture thickens and just coats a spoon. Thermometer should register 160&3186;F. Stir in vanilla. Cool quickly by setting pan in a bowl of ice or cold water, stirring for about 10 minutes.
Cover and refrigerate until thoroughly chilled (several hours or overnight). Pour into a bowl or pitcher. Fold in whipped cream and dust with ground nutmeg.


1/4 cup packed light brown sugar
1 tablespoon red wine vinegar
2 teaspoons water
1/2 cup mayonnaise or salad dressing
4 slices bacon, crisp-cooked, drained, and crumbled about 1/4 cup)
6 cups torn fresh spinach
16 large mushrooms, sliced (about 3 cups)
2 hard-cooked eggs, chopped
1/4 cup shredded or grated Parmesan cheese
Croutons (optional)

Prepare bacon dressing: In a bowl, combine brown sugar, vinegar, water, and
mayonnaise. Stir in bacon. Cover; chill. In 4 chilled bowls or on 4 chilled plates, layer: spinach, sliced mushrooms, chopped eggs, and Parmesan cheese. Cover; chill till serving time. To serve: Transfer dressing to a microwave-safe dish. Micro-cook on 100% power (high) for 1 to 2 minutes or till just heated through. (Or heat over
low heat in a small saucepan.) Spoon croutons over salads, if you like; drizzle with dressing. servings: Makes 4 side-dish servings

Makes About 3 Dozen Cookies 

4 large Eggs
1/2 cup Granulated Sugar
6 Tbs. Oil
2 tsp. Anise Extract
1/2 tsp. Salt
3 cups All-purpose Flour
6 tsp. [2 Tbs.] Baking Powder
Confectioners Sugar 

Pre-heat oven to 350-F degrees and select a pair of cookie sheets for baking. Mix together eggs, sugar, oil, anise, and salt. Sift flour and baking powder together and add the dry ingredients to the wet mixture. Blend until a soft dough is formed. Pinch off walnut-sized pieces of dough. Roll between fingers to lengthen, and tie each into a knot. 
Continue pinching, rolling, and knotting dough for each cookie. (If the dough becomes a bit sticky, simply keep your fingers well-dusted with flour.) Bake for about 12 minutes, or until cookies are light brown in color. Remove from oven and sprinkle with confectioners sugar. Store in an airtight container. 

ITALIAN POT ROAST      Back to Top

2 tablespoons fennel seed, crushed
2 tablespoons dried parsley, crushed
4 teaspoons dried Italian seasoning, crushed
1-1/2 teaspoons garlic salt
1 3- to 4-pound boneless pork shoulder roast
1 tablespoon cooking oil
5 carrots, quartered
6 small potatoes, peeled (about 1-1/2 pounds)
1 large fennel bulb, trimmed and cut into wedges
1/4 cup instant-type flour

Combine fennel seed, parsley, Italian seasoning, garlic salt, and 1 teaspoon pepper; set aside. Untie pork roast and unroll. Trim fat. Rub with seasoning mixture. Retie roast.

In a Dutch oven or large pot heat oil; brown pork roast slowly on all sides. Drain fat. Pour 3/4 cup water over meat. Roast, uncovered, in a 325 degree F. oven 1-1/2 hours. Arrange vegetables around roast. Cover and roast 50 to 60 minutes more or until vegetables and meat are tender, adding water, if necessary. Transfer meat to serving platter and cover with foil; let stand 15 minutes. Remove strings and carve. Using a slotted spoon, transfer vegetables to a serving bowl; keep warm.

For gravy, skim fat from pan juices; strain juices, if desired. Add water to juices, if necessary, to make 1-1/2 cups. Cook pan juices in Dutch oven or large pot over medium-high heat until bubbly. Combine 1/2 cup cold water and flour; stir until smooth and gradually add to the hot pan juices, whisking until smooth and bubbly. Cook and stir 1 minute more. Serve with roast. Serves 6-8.

JEWISH CAKE     Back to Top

3/4 cup sugar (half brown)
3/4 cup nuts
1 teaspoon cinnamon
1 box white cake mix
1 box (4 serving size) instant French vanilla pudding
1 cup plain yogurt
4 eggs
1/2 cup oil
2 teaspoons vanilla

Combine first three ingredients and set aside. Mix remaining ingredients at high speed for 5 minutes. Put half of batter in well greased bundt pan or tube pan. Sprinkle batter with 2/3 sugar-nut mixture. Swirl into batter with knife. Pour remaining batter on top and sprinkle with remaining sugar-nut mixture. Lightly press mixture into batter. Bake in preheated 350 degree oven 40 to 50 minutes. Cool in pan 15 minutes and remove. 
No need to ice this cake

LADY'S KISSES     Back to Top
Makes about 2 dozen Cookies

2/3 cup Butter, softened
1/2 cup Confectioner's Sugar
1 Egg Yolk
1/2 tsp. Almond Extract
1 cup Almonds, ground
1 1/2 cups All-purpose Flour
2 oz. Semi-Sweet Chocolate

Cream together the butter and the sugar in a mixing bowl with an electric mixer until light and fluffy. Add the egg yolk, almond extract, ground almonds, and flour until a consistent cookie dough is formed. Refrigerate the cookie dough until firm, at least 
2 hours. Pre-heat oven to 325-F degrees and select several baking sheets for baking.

Break off small pieces of the cookie dough and roll into evenly shaped balls. Provide plenty of space between the dough on the baking sheets, because these cookies 
spread while baking. Form at least 40 balls of dough to produce 20 completed cookies.

Bake the cookies for about 20 minutes or until golden. Let the cookies cool completely on paper or wire racks. When cool, melt the chocolate in a small bowl placed in 
a saucepan half filled with water. Spoon a small portion of the warm chocolate on the 
bottom of one cookie, and press the bottom of another cookie into the other side of the chocolate, forming a sandwich. Let the chocolate cool to set before serving.

LENTIL SOUP     Back to Top
(from The Rheinlander Restaurant in Portland, Oregon, as printed in The
Oregonian newspaper years ago)

1/4 pound bacon, diced
1 cup minced onion
1 cup diced celery
1 medium carrot, diced
1 cup lentils, washed in cold water
1 quart beef stock
1/4 cup flour
1 cup diced peeled potatoes
salt, pepper
dash nutmeg
1 tblsp. chopped parsley
Sauté bacon over medium heat. Add onions and sauté until golden. Add lentils and flour; mix well. Add remaining ingredients and cook slowly about 1 hour. For extra flavor and richness, simmer a ham hock or two with the soup. (You can add bite-sized chunks of ham either in place of or in addition to the ham hock.)

LOVERS' KNOTS     Back to Top
Makes About 2 Dozen Fried Pastries 

1 1/2 cups All-purpose Flour
1/2 tsp. Baking Powder
Pinch of Salt
2 Tbs. Confectioner's Sugar
1 large Egg, beaten
2 Tbs. Rum
Vegetable oil for deep frying
Confectioner's Sugar for dusting 

Sift together the flour, baking powder, and salt into a large mixing bowl. Stir in the confectioner's sugar and add the egg. Blend the dough with a fork until a consistent mixture is formed. Add the rum gradually while continuing to blend the dough. 
Knead the dough on a lightly floured surface until smooth. Divide the dough into four equal portions. Roll each portion of dough out to form a 6-inch by 3-inch rectangle. Cut each dough rectangle into six strips, each about 1/2-inch wide. Tie the strips into a single knot. In a deep-fat fryer or heavy skillet, warm the oil to 375-F degrees. 
Deep-fry the dough knots in small batches for about one or two minutes each, until crisp and golden. Transfer the fried dough to paper towels to drain. Serve the Lovers' Knots warm, freshly dusted with confectioner's sugar.

MAMA'S BEEF STEW      Back to Top

2 pounds chuck, cut in 1-inch cubes
1/4 cup flour
1/4 cup salad oil
1 teaspoon salt
1 teaspoon celery salt
1/2 teaspoon pepper
1 clove garlic, crushed
2 teaspoons instant minced onion
1 bay leaf
1/4 cup sherry
1 can (8-oz) tomato sauce
1 cup water
2 tablespoons butter or margarine
2 teaspoons sugar
10 small white onions, peeled
6 medium carrots, peeled and cut in thirds
1 pound new potatoes, peeled
1 pkg. (10-oz) frozen peas, thawed
1 can (3-oz) sliced mushrooms, drained
2 tablespoons chopped parsley 

1. Dredge beef in flour to coat well.
2. In hot oil, in Dutch oven, brown chuck on all sides----takes about 10 minutes.
3. Stir in salts, pepper, garlic, minced onion, bay leaf, sherry, tomato sauce and water.
4. Bring to boiling. Reduce heat; simmer, covered, 1 1/2 hours, or just until meat is tender. Remove bay leaf.
5. Meanwhile, in a medium skillet, slowly melt butter with sugar. Add onions and carrots; cook, over low heat, stirring occasionally, until the vegetables are glazed and golden----about 10 to 15 minutes.
6. Preheat oven to 350 degrees F. Stir the potatoes, glazed onions and carrots into beef mixture. Bake covered 30 minutes.
7. Add peas and mushrooms; bake, covered, 20 minutes longer, or just until potatoes and carrots are tender. Serve sprinkled with parsley. Serves 6 to 8 


1 (8 oz) package cream cheese, softened
1/2 jar thick and chunky picante sauce
1/2 jar dried beef, chopped
8-10 flour tortilla shells
1 C cheese, grated

Mix cream cheese, picante sauce and dried beef until creamy. (You may chop the dried beef in a food processor, then add the other two ingredients and mix.) Place one tortilla shell on serving dish and spread with a layer of the mixture. Repeat this process until you have a stack of 8 to 10 tortilla shells with cream cheese layers between. Cover with
plastic wrap and refrigerate overnight. Cut into wedges to serve. Sprinkle with grated cheese and paprika. If desired, serve with sour cream, guacamole, or extra picante sauce on the side.


3 cups granulated sugar
3/4 cup light corn syrup
3/4 cup water
1/8 tsp. salt
3 egg whites
1/3 cup semisweet chocolate chips
2 bags milk chocolate chips (12-ounce bags)

In a large saucepan over medium heat, combine the sugar, corn syrup, water, and salt. Heat, stirring, to boiling, then continue to cook, using a candy thermometer to monitor the temperature. Beat the egg whites until they are stiff and form peaks. Don't use a plastic bowl for this. When the sugar solution comes to 270 degrees F, or the soft-crack
stage, remove from the heat and pour the mixture in thin streams into the egg whites, blending completely with a mixer set on low speed. Continue to mix until the candy begins to harden to the consistency of dough. This may take as long as 20 minutes. At this point, add the semisweet chocolate chips. Remember that the candy must already be at the consistency of dough when you add the chocolate; the nougat will thicken
no more after the chocolate is added. When the chocolate is thoroughly blended and the nougat has thickened, press it into a greased 9x9-inch pan. Refrigerate until firm, about 30 minutes. With a sharp knife, cut the candy in half down the middle of the pan. Then cut across into 7 segments to create a total of 14 bars. Melt the milk chocolate chips in the microwave for 2 minutes on half power, stirring halfway through the heating time. Melt completely, but be careful not to overheat. Resting a bar on a fork (and
using your fingers if needed), dip each bar into the chocolate to coat completely and place on wax paper. Cool till firm at room temperature, 1 to 2 hours. 14 candy bars.


35 unwrapped Kraft caramels
1/4 cup water
1 box Nabisco Lorna Doone shortbread cookie -- (40)
2 bags milk-chocolate chips -- (12 ounce)

Combine the caramels with the water in a small pan and melt over low heat. Place the shortbread cookies side by side on an ungreased cookie sheet. Spoon a dab of caramel onto each cookie. Then place all the cookies in the refrigerator until the caramel firms up. In the meantime, in a double boiler over low heat, melt the chocolate chips. You may also use the microwave for melting the chocolate. Just zap the chips for 1 minute on high, stir, then zap 'em for another minute. Remove the cookies from the refrigerator. rest each one on a fork and dip it into the chocolate. Tap the fork on the side of the pan or bowl to knock off any excess chocolate. Then place each one on a sheet of waxed
paper and let them cool at room temperature (65-70F). This could take several hours, but the bars will set best this way. If you want to speed up the process, put the candy in the refrigerator for 30 minutes. Makes 40 bars.

Notes : M&M/Mars Peanut Butter Twix Bars Substitute 1 cup of peanut butter sweetened with 1/2 cup powdered sugar for the caramels. The peanut-butter mixture will be of a consistency that allows you to spread it on the shortbread cookies with your fingers. Follow the rest of the directions exactly.

MOCK CRAB DIP     Back to Top

4 ounces imitation crab 
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice 
8 ounces low fat cottage cheese
1 tablespoon minced garlic 
1 tablespoon onion or scallions, minced

Shred crabmeat. Combine all ingredients and chill, covered. Serve with whole wheat crackers and/or raw vegetable sticks. Makes 1 1/2 cups.


8 chicken pieces (about 4 oz each)
4 tbs butter, melted
4 tbs mild mustard
2 tbs lemon juice 
1 tbs brown sugar
1 tsp paprika
3 tbs poppy seeds
8 oz uncooked shell pasta
1 tbs olive oil
Salt and ground black pepper to taste

Arrange chicken pieces, smooth side down, in a single layer in baking dish. Mix together the butter, mustard, lemon juice, brown sugar, and paprika in a bowl and season to taste with salt and pepper. Brush the mixture over the upper surfaces of the chicken pieces and bake in a preheated oven at 400 degrees F. for 15 minutes. Remove the dish from the oven and carefully turn over the chicken pieces. Coat the upper surfaces
of the chicken with the remaining mustard mixture, sprinkle the chicken pieces with poppy seeds, and return to the oven for another 15 minutes or until done. Meanwhile bring a large pan of lightly salted water to a boil, add olive oil, and pasta shells and cook until tender. Drain the pasta and arrange on a warm serving dish. Top with the chicken, pour the sauce on, and serve immediately. Serves 4.


Rich in the flavors of the Middle East - dates, nuts and citrus - a small slice of this moist,
dense loaf adds a semi-sweet counterpart to a savory meal, like turkey and dressing. This bread also makes a warmly satisfying holiday breakfast, toasted and served with cream cheese. Yield: one 9x5-inch loaf. 

1 cup unbleached all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
1/3 cup orange juice
Grated zest of 1 orange
1 teaspoon vanilla extract
1/2 cup unsalted butter, softened
2/3 cup sugar
3 large eggs
1 cup chopped pitted dates
1/2 cup coarsely chopped shelled pistachios 

Place a rack in the lower third of oven. Heat oven to 350F degrees. Lightly grease and flour a 9x5 inch loaf pan. Mix the all-purpose flour, wheat flour, baking powder and salt together in one bowl. In another bowl, mix the milk, orange juice, zest and vanilla. Using an electric mixer, beat the butter and sugar in a large bowl until light and fluffy, about 2 to 3 minutes. Beat in the eggs. Gradually beat in the flour mixture and milk mixture using low speed or by hand, alternating in 3 parts. Stop when the batter has just come together - do not overbeat. Fold in the dates and pistachios. Pour the batter into the pan and bake about 70 minutes, until a toothpick inserted in the center comes out clean. Cool in pan on rack 10 minutes. Unmold and set loaf on rack to cool completely. Can be stored well-wrapped and refrigerated for 2 days before serving. 


1 cup all-purpose flour
1 cup rolled oats
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter or margarine, softened
1/3 cup peanut butter
1/2 tsp vanilla
1 egg 

Frosting and Glaze:
1 cup semi-sweet chocolate chips
1/3 cup powdered sugar
2 tbs peanut butter
3 to 5 tsp milk 

Heat oven to 350 degrees F. Grease 13- x9-inch pan. Lightly spoon flour into measuring cup; level off. In a large bowl, combine all bar ingredients; blend at low speed of electric mixer until mixture resembles coarse crumbs. Press in bottom of prepared pan. Bake at 350 degrees F. for 15 to 20 minutes or until golden brown. Sprinkle immediately with chocolate chips. Let stand 5 minutes; spread evenly to cover. In small bowl, combine remaining glaze ingredients; drizzle over chocolate frosting. Cool completely. Cut into
bars. Yield: about 36 bars. 

PECAN CAKE     Back to Top

2 cups butter or margarine, softened
1 (16-oz) pkg light brown sugar
6 large eggs
3 tbs instant coffee granules
3 tbs hot water
1/2 cup milk
1 tsp vanilla extract
4-1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
4 cups chopped pecans

Beat butter at medium speed with an electric mixer until creamy; gradually add brown sugar, beating well. Add eggs, one at a time, beating until blended after each addition. Dissolve coffee granules in hot water; stir in milk and vanilla. Combine flour, baking powder, and salt; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Fold in
pecans. Pour batter into a greased and floured 10-inch tube pan. Bake at 325 degrees F. for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack. Yield: 1 (10-inch) cake.

PECAN DREAMS      Back to Top

1/2 pound butter, creamed
4 tablespoons powdered sugar
2 teaspoons vanilla
2 cups flour
1 cup chopped pecans 

Mix all ingredients, drop by spoonfuls on greased cookie sheet. Flatten with a fork. Bake 15 minutes in a 375 degree oven. While hot roll in a cinnamon and sugar mixture. 


2 (8 ounce) cartons plain yogurt
4 serving size package of low-cal vanilla pudding mix
1/2 cup drained crushed pineapple
1 teaspoon coconut extract
1 teaspoon rum extract
1 cup frozen whipped lite topping (thawed)
Bite sized pieces of fresh fruits
(such as pineapple, strawberries, kiwi, grapes, etc...)

In a medium bowl blend yogurt and pudding mix; stir in pineapple and extracts. Fold in whipped topping. Cover; refrigerate until serving time. Serve with fruit dippers. 2 1/2 c.

PORCUPINES     Back to Top

500g (1lb) minced steak/hamburger
1/2 cup fresh breadcrumbs
3/4 tsp salt
1/2 tsp paprika
1/2 green pepper, cored, seeded and diced (optional)
1 egg, beaten
1/2 cup raw rice
1 tin cream of tomato soup
1/2 cup water
1 cup frozen peas (optional)

Combine first 6 ingredients. Roll lightly in balls, press into flat cakes and roll in rice. heat soup and water and add meat cakes. Cover and simmer gently for 40 minutes. Add peas, if using, and simmer for 5 minutes more before serving. Serves 4-6 *The rice swells during cooking and stands out like porcupine quills.


Add each set of suggestions to a prepared box of macaroni and cheese--

cooked/diced chicken + broccoli + 2 t. mustard

cooked ground beef + stewed tomatoes + 1 t. chili powder

cooked ground beef + green pepper + 1/2 c. barbecue sauce

cooked/diced chicken + stewed tomatoes + 1/3 c. green pepper

ham + peas + 1 t. mustard

Italian sausage + broccoli + 1/4 c. red pepper

Grated cheese (in addition to that which is in it) 


4 Tbs oil
1 onion finely chopped
4 slices bread, cubed
4 Tbs milk
750g (1 1/2lb) minced steak/hamburger
2 eggs lightly beaten
2 Tbs tomato paste
1/2 tsp @ salt and white pepper
1/2 cup flour
dry breadcrumbs
Mushroom Gravy
45g (1 1/2oz) butter
6-8 button mushrooms, finely sliced
2 Tbs all-purpose flour
2 tsp paprika
1 cup beef stock
1/2 cup sour cream

Heat 2 Tbs oil and fry onions until soft. Soak bread cubes in milk for 10 mins. Blend steak, 1 egg, paste, salt and pepper. Add onion and soaked bread and blend again. Shape mixture into 8 rissoles (big balls slightly flattened). Dip in flour, then in remaining egg and coat with breadcrumbs. Chill 30 mins or until ready to cook. Heat remaining oil and fry rissoles until well browned on both sides; keep warm. GRAVY: Melt butter in same frypan and gently fry mushrooms 2 mins. Blend in flour and paprika, then stir in stock. Cook gently until boiling, stirring constantly. Remove from heat and stir in sour cream and serve immediately with rissoles. Serves 4

SAUSAGE ROLLS     Back to Top

1x375g (?oz) packet frozen puff pastry, thawed
500g (1lb) mild sausage mince
salt and pepper
1 egg, beaten

Roll pastry out thinly and divide into 2 strips about 10cm/4in wide. Trim edges. Form sausage mince into 2 neat rolls and place each roll on a strip of pastry; season to taste. Brush edges lightly with egg, fold pastry over sausage mince and seal it to opposite edge. Cut each roll into 12. Rinse baking tray with cold water, place rolls on tray and make 2 diagonal slashes in top of each roll. Brush tops with remaining egg. Chill 20 minutes and then bake in a pre-heated oven at 230C/450F for 10 mins, then reduce heat to 180C/350F and cook 10 mins longer. Serve hot with tomato sauce (ketchup) for dipping. Note: If made in advance cool rolls on racks, then, when needed, reheat for
5 mins at 180C/350F.

SAVORY MINCE     Back to Top

2 onions finely chopped
1 Tbs oil
500g (1lb) mince/hamburger
1 Tbs flour
salt and pepper to taste
1 cup beef stock
2 tsp Worcestershire sauce

Fry onions until soft; add mince and press down with a fork and fry until brown and crumbly. Add flour, salt and pepper and mix well. Stir in stock and sauce and bring to the boil, stirring. Reduce heat, cover and simmer 30 minutes. Serve with mashed potatoes or over toast. Serves 4

SEES FUDGE CANDY      Back to Top
(The "Original" Recipe!)

4 1/2 C. Sugar
3 pkg. Chocolate chips (12 oz ea)
1/2 lb. Margarine
1 tsp. Vanilla
1 can Evaporated milk
7 oz Marshmallow cream
2 C. Nuts

Mix 4 1/2 cups sugar with one (1) can evaporated milk. Boil 7 to 8 minutes, stirring often. (rolling boil) Mix together in a large bowl; 3 packages chocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. Melted margarine. Cream margarine and marshmallow together and add chocolate chips. Pour hot mixture over chocolate mixture. After chocolate has melted, add 2 cups of nuts and 1 tsp. of vanilla, blend well, pour into buttered pans and chill in refrigerator. Cut into squares before firm. This recipe makes
about 5 lbs of fudge. No one has attempted a calorie count, but it's estimated that each piece contains about 47 gazillion calories. Dieters, beware!

Historical Note: Given to Amy DeVore by Emma Julian c. 1930, this is "supposedly" the original recipe for See's Fudge, produced by the See's Candy Company, Los Angeles. Emma allegedly worked for See's and later owned her own candy store.
(Spike the Grate does not know whether or not this is correct.)


1 lb red potatoes, scrubbed and cut into 1/2-inch cubes
1 14-1/2 can whole tomatoes, with juice
1 cup chopped onions
1 cup reduced-sodium, defatted chicken broth
1/2 cup frozen Lima beans
1 cup corn
1 lb skinless, boneless chicken breat, cut into large chunks
1 tbs molasses
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/8 tsp cayenne pepper
1 tbs tomato paste (optional)

Simmer the potatoes, tomatoes, and onions in the broth until the potatoes start to soften, about 7 minutes. Add the Lima beans, corn and chicken, and cook until the chicken turns white all the way through, about 12 minutes. Add the remaining ingredients and simmer at least 20 minutes. Like all stews, this will taste best if it is allowed a long, slow cooking time. If you do not want to eat it right away, you may want to thicken it up with a tablespoon of tomato paste. Serves 4.

Serves 4

1 package fresh Spinach
Salt and freshly ground Black Pepper, to taste
2 cloves Garlic, chopped
2 Tbs. Olive Oil
2 Tbs. fresh Parsley, chopped
1 can Black Olives, pitted and quartered
1/4 cup Parmesan Cheese, grated
1/4 cup Ricotta Cheese (optional)
1/2 cup Mozzarella Cheese, grated
Pizza Dough for one Pizza

Rinse the spinach, then cook until soft in a lightly salted pot of boiling water. Drain and chop spinach. Add salt, pepper, garlic, oil, parsley, and olives to the spinach. Blend well. Add the cheeses and blend again.

Sprinkle oil on a rectangular baking pan. Spread out pizza dough to cover pan. Spread spinach filling on one side of dough lengthwise. Flip over dough to make a pocket and seal edges. Brush a bit of olive oil over the top. Bake in a pre-heated 325-F degree oven for 30 to 45 minutes. Serve warm. 

STOLLEN      Back to Top

3 3/4 cups all-purpose Flour 
1/2 cup lukewarm Milk, divided 
1 cup Confectioner's Sugar, divided 
1 package Dry Yeast 
9 Tbs. Butter (1 stick + 1 Tbs.), softened 
1 large Egg 
1/2 tsp Salt 
1 tsp. Vanilla Extract 
1 Tbs. Rum 
Pinch of ground Cinnamon 
1 Tbs. Lemon Rind, finely grated zest 
1 cup slivered Almonds 
1/4 cup Candied Orange Peel 
1/4 cup Candied Lemon Peel 
1 1/4 cup Raisins 
1/2 cup lukewarm Milk 
8 Tbs. Butter, melted 
3/4 cup Confectioner's Sugar 
Extra Flour 

Sift the flour into a large mixing bowl and make a well in the center. Pour in one-quarter cup of the milk and one-quarter cup of the confectioner's sugar. Sprinkle in the yeast and then dust with a little extra flour. Allow the yeast to develop in the lukewarm milk for 15 to 20 minutes. 

Add the butter, egg, salt, remaining sugar, vanilla, rum, cinnamon, grated lemon zest, slivered almonds, candied orange and lemon peel, and raisins. Add only enough of the remaining milk to make the dough pliable. Thoroughly knead the mixture to blend. 

Return the dough to the bowl and cover with a clean, damp dish towel. Let rise overnight Pre-heat the oven to 350-F degrees and butter a large baking sheet; set aside. Knead the dough again, for about one minute. Shape the dough into a round or oblong loaf; or divide the dough into three equal parts and braid the dough, tucking the ends securely beneath to finish. Place the dough onto the prepared cookie sheet, and replace any fruits that may have popped off during the shaping, to keep them from scorching in the oven. Brush the loaf with several tablespoons of lukewarm milk. Bake for about 50 minutes, or until golden brown. 

Baste the Stollen liberally with melted butter while it is still warm from the oven, then sprinkle on a bit of powdered sugar. Repeat this process until the loaf has an even, white surface. If stored in an airtight container, the Stollen will remain fresh and moist for several weeks. 


To keep regular rice (not minute rice) from sticking together, add 1 tsp of lemon juice to the water before cooking. 


1/2 of a 15-ounce package folded refrigerated unbaked pie crust(1 crust) 
3 eggs 
1 cup light corn syrup 
1/2 cup packed brown sugar 
1/3 cup butter, melted and cooled 
1 teaspoon vanilla 
1 cup coarsely chopped salted mixed nuts 
1/2 cup miniature semisweet chocolate pieces 
1/3 cup miniature semisweet chocolate pieces 
1 tablespoon shortening 
Vanilla ice cream (optional) 

Let pastry sit at room temperature according to package directions. Ease pastry into an 11-inch tart pan with removable bottom. Trim pastry even with the rim of the pan. Do not prick pastry. For filling, in a large mixing bowl beat eggs slightly with a rotary beater or a fork. Stir in the corn syrup. Add the brown sugar, butter, and vanilla, stirring until sugar is dissolved. Stir in the nuts and the 1/2 cup chocolate pieces. Place the pastry-lined tart pan on a baking sheet on the oven rack. Carefully pour filling into pan. Bake in a 350 degree F. oven about 40 minutes or until a knife inserted near the center comes out clean. Cool on a rack. To serve, cut tart into wedges and transfer to dessert plates. Place the 1/3 cup chocolate pieces and shortening in a small heavy saucepan over very low heat, stirring constantly until it begins to melt. Immediately remove from heat and stir until smooth. Cool slightly. Drizzle the melted chocolate in zigzag lines across each piece of tart, overlapping onto the plate. Serve each piece with a scoop of ice cream, if desired. Cover and chill any leftover tart for up to 2 days. Servings: 8 to 10


3 egg whites room temperature
1/8 teaspoon salt
1 cup sugar
2 drops red food coloring
1 teaspoon almond extract
1 1/4 cups shredded coconut 

Preheat oven to 300 degrees. Place the eggs whites in a glass mixing bowl with salt Beat until the whites are stiff. Slowly add 1 cup of sugar beating constantly. Mix in food coloring, almond extract and coconut using a slow deliberate mix to avoid deflating the mixture. Drop the mixture from a teaspoon onto a greased and well-floured baking sheet. Bake about 30 minutes. Turn oven off and let kisses sit in oven for 1 1/2 hours 


2- 8 0z. packages cream cheese softened
1 cup melted white chocolate
2 eggs well beaten
3/4 cup sugar
2 cups sour cream
2 tsp. vanilla 
1/2 tsp. almond extract
1 9 inch deep dish graham cracker pie crust

Combine cream cheese, sugar, eggs, vanilla and almond extract together and beat until smooth, add sour cream and blend. Pour into pie crust and bake at 375 degrees for 35 minutes or until set.


2 pounds boneless skinless breasts, pound flat
1/2 cup finely ground pecans
1/2 cup bread crumbs
3 egg whites
2 tablespoons stone ground mustard
2 cups heavy cream
2 more tablespoons stone ground mustard
1 stick of butter (at least) 

Mix pecans and bread crumbs. Beat egg whites until slightly foamy. Mix in 2 tablespoons stone ground mustard. Dip chicken into the egg mixture, then coat with pecans. Saute in butter till cooked through, Keep warm in oven. Add cream to the pan
drippings. Stir in remaining 2 Tablespoons mustard. Place chicken on serving platter, spoon sauce over it. Yield: 4 Servings

YUMMY FUDGE     Back to Top

1 large. pkg. chocolate. chips
1/2 lb nuts
2 large. Hershey bars with almonds (broken up)
2 C. mini or cut up marshmallows
1 T.. vanilla
Combine the following and bring to a boil:
4 1/2 C. sugar
1/2 lb. butter
1 large. can evaporated milk

Stir constantly for 7-8 minutes. Pour over things in bowl and mix till smooth. Pour into buttered 9 x 13 pan. Store in fridge--5 lb.


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