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Recipes from Spike & Jamie

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Contents Disk 16

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





































































1 bunch fresh spinach, stemmed, washed well and dried (about 4 packed cups)

1 Fuji apple, cored and thinly sliced


1/4 cup finely diced raw bacon

1/4 cup finely diced red onion

1 teaspoon minced garlic

2 teaspoons Dijon mustard

1/4 cup white distilled vinegar

2 tablespoons sugar

1/8 teaspoon red chili flakes

1/2 teaspoon black pepper

1/4 teaspoon salt

2 tablespoons extra virgin olive oil


To prepare salad, place spinach and sliced apples in large bowl and refrigerate until ready to dress.


To prepare dressing, cook bacon in small nonstick pan over medium-high heat until half-done, 2 to 3 minutes. Add onion and garlic and cook until onion is barely tender, about 1 minute.


In small bowl, whisk together mustard, vinegar, sugar, red chili flakes, pepper, salt and oil. Stir into pan with bacon mixture. Immediately remove from heat and pour over spinach and apples. Toss until salad is well coated with dressing. Serve immediately. Makes 4 to 6 servings as starter salad.





1 lb. boneless, skinless Chicken Breasts

1/4 cup Orange Marmalade

1 tsp. Cornstarch

1/4 tsp. ground Ginger

1/2 tsp. Garlic, minced

1 cup unsweetened Applesauce

2 Tbs. Scallions or Green Onions, sliced


Pre-heat the oven to 400-F degrees. Cut each chicken breast lengthwise into four pieces. Place the chicken pieces in a foil-lined 9-inch by 13-inch baking pan; set aside.

Blend together the orange marmalade, cornstarch, ginger, and garlic in a small saucepan over medium heat. Add the applesauce and cook, stirring constantly,

until the mixture begins to boil. Spread the warm sauce over the chicken pieces.

Bake for about 20 minutes, or until the chicken is tender and cooked through in the thickest spots. Garnish with green onions and serve. Great with plain or flavored rice.




1 1/2 cups broccoli florets

1 medium red bell pepper, cut into 2-inch long strips

2/3 cup celery, sliced diagonally

1 cup carrots, slices

1 small onion, sliced into thin wedges

1/2 tablespoon fresh ginger root, peeled and finely chopped

2 tablespoon vegetable oil

2 garlic cloves, pressed

1/8 teaspoon Tabasco pepper sauce

1 1/2 tablespoons light soy sauce

1 1/4 pounds boneless beef sirloin steak, cut to 1/4-in strips

2 packages (3 ounces each) beef-flavor ramen noodles

4 cups reserved cooked vegetables


Heat 1 tablespoon oil in a large skillet over medium-high heat. Add ginger root, garlic and vegetables to skillet; stir fry 5-6 minutes or until vegetables are crisp-tender. Toss soy sauce with hot vegetables and set aside. Heat remaining oil in skillet over med-high heat. Add beef, half at a time, and stir fry 1-2 minutes or until outside surface is no longer pink (do not overcook). Remove from skillet; keep warm. Add water, bring to

a boil. Remove noodles from package and break into pieces; stir into water along with seasoning packets. Bring to a boil; reduce heat. Simmer 3 minutes or until noodles are tender and most of the liquid is abdorbed. Return beef and add vegetables to skillet;

heat through. YIELD: 8 Servings



BAKED CHICKEN    Back to Top

individual chicken pieces

soft margarine or parkay

lemon pepper, tony's cachere's, or other

full-bodied seasonings

pam for spraying cookie sheet

lemon juice

Rub individual chicken pieces thoroughly with soft butter or Parkay. Sprinkle all sides with seasonings of choice. Place on Pam-sprayed cookie sheet. Bake in preheated, 350-degree oven for 45 minutes, turning once. Run under high broiler to brown and crisp for 2 or 3 minutes. These are very good! TIP: Squeeze lemon juice over all before serving. Keep individually frozen chicken pieces in the freezer and occasionally just take out one or two pieces, defrost, and fix for a quick snack.




3 lb Halibut, cut into 6 serving pieces, 3/4 inch thick

Salt and pepper to taste

1 ts Paprika

2 Cloves Garlic, minced

1/4 c Minced fresh parsley

1/2 c Seasoned bread crumbs

2 Lemons, sliced, plus 2 more thinly sliced for garnish

1 tb Butter

Preheat oven to 375 degrees. Sprinkle both sides of fish with salt and pepper and paprika. Place fish in a buttered shallow baking dish and sprinkle with garlic, parsley and breadcrumbs. Place lemon slices on fish and add water almost to top of fish.

Bake uncovered 20-30 minutes until fish is firm and crumbs are golden brown. Remove lemon slices, dot with butter and place under broiler until browned. Garnish with thin lemon slices. Yield: 6 Servings





3 lb. ground beef

3 saltine crackers crushed

l/4 cup water to each lb. ground beef


Make into patties and brown quickly on both sides, do not cook completely. Put into a pan and cover with BBQ sauce, bake 350 degrees for one hour.



1 cup catsup

1 cup sugar

3/4 cup vinegar

6 tbls. Worcestershire sauce, or more if you like

1 large onion diced


Bring to boil on top of stove, reduce heat and simmer for 10 minutes pour over hamburgers. This sauce is also good on chicken, pork chops, ribs, etc. These hamburgers are so moist and juicy, any left-overs can be frozen.




1 jar (16 ounces) chunky salsa

1 can (15 ounces) black beans, drained

1/4 cup chopped fresh cilantro

Combine salsa, beans and cilantro in a bowl; stir well.





Soften 1 package active dry yeast in 1/4 cup warm water. Combine 3/4 cup milk,

1 cube butter, 1/2 cup sugar, and 2 teaspoons salt in pan and heat till butter melts. Stir as you heat and do not allow to boil over. Cool milk mixture to lukewarm. Add 1 cup all-purpose flour, yeast, and 3 eggs. Beat well.


Stir in 31/2 to 3 3/4 cups all-purpose flour, or enough to make soft dough. Knead lightly on floured surface 5 to 8 minutes. (I use the dough hooks on my mix-master and knead until the dough is elastic and follows the hooks around the bowl.) Place dough in greased bowl, turning once to grease surface; cover and let rise till double (about 21/2 hours). Turn dough out onto lightly floured surface. Divide dough in thirds; roll each third into a 12-inch circle. Cut each circle into 12 pie-shaped wedges.


Shape each roll by pouring melted butter or margarine into baking sheet ( use a 12 X 18 bun pan for each recipe). Place each wedge in the butter and turn over to coat both sides. Then beginning at the wide end of wedge, roll toward point. Arrange rolls, point down, on the baking sheet. (For the 12 X 18 pan, put three rows of 10 rolls lengthwise then 6 rolls end-to-end down the side of the pan.) Cover and let rise till very light (about 1 hour). Bake in hot oven (400 degrees) 10 to 12 minutes. Makes 3 dozen rolls.




Buttermilk gives a pleasing, tangy flavor to this Southern-style corn bread. If you like sweeter corn bread, use the upper range of the sugar called for in this recipe.

1 cup all-purpose flour

1 cup yellow, white, or blue cornmeal

2 to 4 tablespoons sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/4 teaspoon baking soda

2 eggs

1 cup buttermilk or sour milk

1/4 cup cooking oil

Grease a 9x9x2-inch baking pan or two 9x5x3-inch loaf pans. Set aside. In a large mixing bowl stir together flour, cornmeal, desired level of sugar, baking powder, salt, and baking soda. In another bowl beat together eggs, buttermilk or sour milk, and oil. Add buttermilk mixture to flour mixture and stir just until

moistened (batter should be lumpy).

Pour batter into prepared pans. Bake in a 425 degree F. oven for 20 to 25 minutes or until golden brown. Serve warm.

Note: If desired and using loaf pans, cool, wrap, and freeze 1 of the baked loaves. Before serving, rewrap frozen loaf in foil and place in a 375 degree F. oven about 25 minutes or until heated through. Servings: 8 or 9





1 pkg cake mix

1/2 c cooking oil

2 eggs

1 1/2 tsp vanilla

Combine all ingredients in a large bowl and mix well. Preheat oven to 350. Drop by teaspoonful on ungreased cookie sheet and bake 10-12 minutes.





1 1/2 cups Whole Wheat Flour

2 tablespoons Vegetable Oil

1 teaspoon Baking Soda

1/4 cup Raisins

1 tablespoon Baking Powder

1/4 cup Walnuts -- chopped

1 teaspoon Cinnamon

1/3 cup Milk, 1% low-fat

1/4 teaspoon Nutmeg

1 cup Unsweetened Pineapple -- crushed

1/4 teaspoon Ginger -- ground

1 1/2 cups Carrots -- grated

1 Egg


In a large bowl, combine the dry ingredients with a spoon. Add remaining wet ingredients and stir to blend with a wire whisk. Spoon into muffin tins lined with paper liners. Bake at 350 degrees F for 20 to 25 minutes.




Measurements are approximate.


4 to 5 medium potatoes

1 1/2 cups milk

1 teaspoon salt

1/2 pound cheese

2 to 3 tablespoons butter or margarine


Peel, wash and cut potatoes into small chunks. Put into pan on stove with enough water to cover. Bring to boil and let boil until tender. Drain (optional) and add enough milk to cover. Bring just to boil, stirring so they won't stick. Add other ingredients, salt to taste, and let simmer until cheese and butter is melted, stirring often. Will thicken as it cools, or use less milk.





2 lb. ground meat, cooked and drained

1 large onion, chopped and sauteed with ground meat

1 tsp. garlic, minced and cooked with meat

4 medium russet potatoes, boiled and sliced (peeled if you like, but not


8 oz shredded cheddar cheese (more if you like it really cheesy)

2 cans beef consomme (we use Campbell's UNDILUTED)

fresh or dried parsley (not necessary, but pretty)


Layer meat, cheese and potatoes in a 13x9 pan, making 2 or 3 layers as ingredients allow, ending with cheese. Pour undiluted soup over the top and sprinkle with parsley. Bake at 350 until heated through and bubbly.


Mom served this with chewy French bread and a crisp salad. YUM! The amounts on ingredients can be adjusted to increase or decrease the size of the casserole. This also freezes well.




1 c. chopped onion

1 c. chopped celery

1 c. shredded carrots

2 16-oz. pkgs frozen cauliflower

46-48ozs. can chicken broth

6 T. margarine

3 c. milk

6 T. flour

1# Velveeta cheese, cubed

salt and pepper, to taste

In a large kettle, combine veggies and broth and cook until veggies are

tender. Add margarine and heat until melted. Mix flour and milk. Add to

veggie mix. Mix well. Cook slowly until thickened. Add cheese, salt and

pepper. Heat ONLY until cheese is melted. DO NOT LET BOIL. 




1 (21 oz) can cherry pie filling

1/2 cup water

2 tbs lemon juice

1/2 tsp ground cinnamon

1/4 tsp ground cloves

1 (16 oz) can peach slices, drained

1 egg


1-1/2 cups biscuit mix

In a 10-inch skillet, combine first 5 ingredients. Add peaches; bring to a boil. Place egg in a 1-cup measuring cup; add enough milk to equal 1/2 cup. Place biscuit mix in a bowl; stir in milk mixture with a fork just until moistened. Drop by six spoonfuls over top of boiling fruit. Simmer, uncovered, for 10 minutes; cover and simmer 10 minutes longer or until dumplings test done. Sprinkle with cinnamon if desired. Serve warm with

whipped cream if desired. Yield: 6 servings.





1 pound Chicken -- (or Turkey)

1 teaspoon Saffron Threads -- (optional)

2 quarts Low Sodium Chicken Broth

3/4 cup Corn Kernels -- fresh or frozen

1 medium Onion -- chopped

1 cup Carrots -- sliced

1/2 cup Celery -- sliced

1 tablespoon Parsley -- fresh chopped

1 cup Egg noodles -- cooked

to taste Salt and Pepper


Combine chicken (or turkey) with chicken broth, onions, carrots, celery, and saffron threads. Bring the mixture to a simmer. Simmer for about 1 hour, skimming the surface as necessary. Remove and reserve the chicken (or turkey) until cool enough to handle; then pick the meat from the bones (if not using boneless). Cut into neat little pieces. Strain the saffron broth through a fine sieve and return chicken (or turkey) and broth to pan. Add the corn, celery, parsley, and cooked noodles to the broth. Return the soup

to a simmer and serve immediately.




Dumplings seem plain and simple, but they can be tricky. Once we were

Invited to friends' home to have chicken and dumplings, but they actually

Served chicken and golf balls. Once I fixed dumplings, and they just

Disappeared !!! I guess they were absorbed by the soup! Amazing...

3 lbs frying chicken, cut up

2 1/4 cups water

2 stalks celery with leaves, cut into 1 inch pieces

1/2 cup sliced carrots

2 sprigs parsley

1 bay leaf

1/2 teaspoon salt

1/4 teaspoon pepper



3/4 cup all-purpose unbleached flour

1 teaspoon chopped fresh parsley

1 teaspon baking powder

1/8 teaspoon salt

Dash nutmeg

1/3 cup milk

1 tablespoon vegetable oil

1 egg, slightly beaten



1/2 cup water

1/4 cup flour

1/4 teaspoon salt

1/8 teaspoon pepper


In 4-quart Dutch oven, combine chicken, 2 1/4 cups water, celery, carrots, parsley, bay leaf, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Cover; simmer 1 to

1 1/2 hours or until chicken is tender. Skim off the fat. To prepare dumplings, lightly spoon flour into measuring cup; level off. In medium bowl, combine 6/4 cups flour,

chopped parsley, baking powder, 1/8 teaspoon salt and nutmeg. Stir in remaining dumpling ingredients just until fry ingredients are moistened. Bring broth and chicken to

a boil. Drop dough by tablespoonfuls onto boiling broth and hot chicken. Cover tightly, reduce heat; do not lift cover. Simmer 12 to 15 minutes or until dumplings are fluffy and dry.


For gravy, arrange dumplings and chicken on a serving platter; keep warm. Strain 4 cups broth into medium saucepan. In small bowl, combine 1/2 cup water and 1/4 cup flour; blend until smooth. bring broth to a boil; gradually stir in flour mixture. Return to a boil; cook and stir until thickened. Add 1/4 teaspoon salt and 1/8 teaspoon pepper. Pour over chicken and dumplings and serve. YIELD: 4 Servings





2 tsp olive oil

2 1/2 lbs skinless chicken pieces, bone-in

1 green bell pepper, cut into 1-inch pieces

1 cup chopped onions

2 cloves garlic, minced

1 cup uncooked brown rice

2 cups reduced-sodium, defatted chicken broth

1 can (14 1/2oz) whole tomatoes with juice

2 tbs minced fresh parsley

1 tsp paprika

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1 tsp dried thyme

2 tsp dried basil

1/4 tsp Tabasco sauce


Heat 1 tsp of the oil in a Dutch oven. Brown the chicken pieces in it, then remove them to a plate. Add the remaining tsp of oil. Saute the pepper, onions, and garlic in the oil until the onions are golden. Put all the remaining ingredients except the chicken in this pan. Cover and simmer for 25 minutes, stirring occasionally. Break the tomatoes into pieces as you stir. Preheat the oven to 350 degrees F. Put the chicken into the Dutch oven and stir once through to combine. Cover and bake for 40 minutes or until done. Serves 6.




1 6oz box chicken stuffing mix

1 can chicken broccoli soup

1 cup sour 1/2 & 1/2

1 1/2 cups cooked broccoli flowerets

2 cups chicken, cooked and cubed

1/2 cup shredded mozzarella cheese

Heat oven to 350. Prepare stuffing mix according to directions. In 2-quart greased casserole combine soup, sour cream, broccoli and chicken. Top with stuffing; cover and bake 30 min. Remove cover; sprinkle cheese over stuffing; bake 5 minutes more until cheese is melted.





1 can (10 3/4 oz) can Campbell's condensed Cream of Chicken Soup

1/2 cup milk

4 skinless, boneless chicken breast halves

2 tablespoons all purpose flour

1 1/2 cups Pepperidge Farm Herb Seasoned Stuffing, finely crushed

2 tablespoons margarine, melted


Mix 1/3 cup soup and 1/4 cup milk in dish. Lightly coat chicken with flour. Dip into soup mixture. Coat with stuffing. Place chicken on baking sheet, lightly sprayed with cooking spray. Drizzle with margarine. Bake at 400 degrees F for 20 minutes or until chicken is done.In saucepan mix remaining soup and remaining milk. Heat through. Serve with chicken. If desired, garnish with fresh rosemary. Makes 4 servings




* Chocolate Crepes: (Makes 14 to 16 6-inch crepes) Remember, pronounce "crepps."

3 large eggs

2/3 cup half and half or light cream

2/3 cup water

2 tablespoons sugar

1/8 teaspoon salt

3 tablespoons clarified unsalted butter, plus a small amount to grease crepe pan (see note below)

1 cup less 1 tablespoon Wondra flour

2 tablespoons unsweetened cocoa powder

* Dark Chocolate Sauce: (Makes 1 1/2 cups)

5 ounces semisweet chocolate coarsely chopped

1 ounce unsweetened baking chocolate, coarsely chopped

1/2 cup brewed espresso coffee

1/4 cup sugar

2 tablespoons almond-flavored liqueur (Amaretto)

2 tablespoons butter

* Whipped Cream: (Makes 2 cups)

1 cup heavy cream, well chilled

1 tablespoon powdered sugar

1 teaspoon vanilla extract

* For crepes: Combine all crepe ingredients in the bowl of a food processor or blender and process until smooth. Pour batter through fine mesh strainer into measuring cup. Let mixture rest for 20 minutes.

Grease a 6-inch crepe pan with small amount of clarified butter. Heat pan over medium-high heat until drop of water sizzles upon contact. Pour 1/4 cup of batter into pan, swirl quickly to cover pan bottom with batter. Immediately pour excess batter back into measuring cup and cook crepe on one side until edges brown lightly. Flip and cook for 15 to 20 seconds. Repeat until all batter is used. Let crepes cool.

* For chocolate sauce: Melt chocolate in top of double-boiler over hot, not boiling water. Dissolve sugar in hot espresso. Add espresso to melted chocolate and mix well. Add liqueur and butter. Blend well.

* For whipped cream: Combine all whipped cream ingredients. Whip until soft peaks are formed. Do no over-whip.

* To assemble: Using a very sharp knife, cut each crepe individually into long thin strands, about 3/8-inch wide (do not stack and cut). Separate so that strands resemble fettucini noodles. Place "fettucini" in large shallow serving bowl. Gently form a well in the center and spoon whipped cream into well. Toss fettucini with whipped cream. Serve in individual bowls. Drizzle warm chocolate sauce over each portion. Additional chocolate sauce may be passed. * Note: To clarify butter, heat butter in a saucepan over medium-low heat until melted. Remove from heat. Skim off the white foam that rises to the surface and discard. Carefully pour the clear golden liquid (clarified butter) into a glass container, discarding the milky solids left at the bottom of pan. Cover and refrigerate.





1/2 cup walnuts, chopped

1/3 cup firmly packed brown sugar

2 tablespoons (1/4 stick) butter, melted

1 tablespoon all-purpose flour

One 12 ounce pkg (2 cups) Semi-Sweet Chocolate Mini Morsels,



2 cups all-purpose flour

1 l/2 cups semi-sweet chocolate Mini Morsels, reserved from

12-ounce package

3 tablespoons granulated sugar

1 tablespoon baking powder

1/4 teaspoon salt

2/3 cup milk

1/2 cup (1 stick) butter, melted

2 eggs

1 teaspoon vanilla extract


Topping: In small bowl, combine walnuts, brown sugar, butter and flour; stir in l/2 cup mini morsels; set aside.

Cake: Preheat oven to 400 degrees. Grease 12 muffin top molds.(or 18 muffins) In large bowl, combine flour, remaining 1 l/2 cups mini morsels, granulated sugar, baking powder and salt. In small bowl, combine milk, butter, eggs and vanilla extract. Add to flour mixture, stirring just until dry ingredients are moistened. Spoon into prepared muffin cups, filling each about 3/4 full. Sprinkle each with Topping. Bake 18 to 20 minutes until wooden toothpick inserted into center comes out clean. Cool 5 minutes; remove from cups. Serve warm or cool completely. Yield: 12 Muffin Tops




1 cup (6oz) milk chocolate morsels

1/4 cup whipping cream

2 tbs water

2 tsp vanilla extract

1 1/2 cups whipping cream, whipped

1 cup vanilla wafers, crushed

Combine first 3 ingredients in a heavy saucepan; cook over low heat, stirring constantly until chocolate melts. Cool. Stir in vanilla and gently fold in whipped cream. Layer mousse and vanilla wafer crumbs evenly into 6 (4oz) parfait glasses. Cover. Freeze at least 1 hour or up to two days. Let stand 10 to 15 minutes before serving. Serves 6.

(Rich Adds: Have fun and be creative. Experiment. Try semi-sweet morsels. Add some orange zest to the chocolate. Try different cookies.)



CIDER SWEET HAM    Back to Top

3 pounds Ham -- whole, cured

4 cups Apple Cider -- or apple juice

2 teaspoons Dry Mustard

1 cup Brown Sugar -- packed

1 teaspoon Ground Cloves

2 cups Golden Seedless Raisins


Place ham with enough cider to cover into your crock pot and cook on low for 10 to 12 hours. When finished cooking, cool, then make a paste of the brown sugar, mustard, cloves and one tablespoon of the hot cider. Remove outer skin from the ham (when applicable) and rub the ham with the paste. Place ham into a deep aluminum baking pan, then pour in 1 cup of cooled cider from the crock pot and add the raisins. Cover and label, then place in freezer. Freeze for up to 6 months.


To use, defrost in refrigerator overnight, then bake in a preheated oven 45 minutes to one hour or just until the paste has turned to a glaze. The cider will have reduced enough to make a flavorful raisin sauce for the ham.


Note: Ham can be baked according to 'after freezing' directions without being frozen at all if you wish to serve it after cooking rather than freeze it.




1 1/2 pounds fresh broccoli

1 tablespoon reduced-calorie margarine

1 tablespoon all-purpose flour

1 teaspoon grated orange rind

3/4 cup fresh orange juice

Cut the broccoli into florets and steam, covered for 3 minutes or just until crisp-tender. Spoon into a serving bowl and keep warm. Melt the margarine in a small but heavy saucepan over medium heat. Gradually add orange juice mixture to flour mixture and cook until thick and bubbly, stirring constantly. Pour sauce over broccoli and serve.

Serves 6.





Oven Temperature Conversions

Farenheit Centigrade Gas Mark Description

225 F 105 C 1/4 Very Cool

250 F 120 C 1/2

275 F 130 C 1 Cool

300 F 150 C 2

325 F 165 C 3 Very Moderate

350 F 180 C 4 Moderate

375 F 190 C 5

400 F 200 C 6 Moderately Hot

425 F 220 C 7 Hot

450 F 230 C 8

475 F 245 C 9 Very Hot

US Liquid Measurements

1 gallon 4 quarts 3.79 L (can round to 4L)

1 quart 2 pints .95 L (can round to 1L)

1 pint 2 cups 16 fl. oz. or 450 ml

1 cup 8 fl oz 225 ml (can round to 250ml)

1 tablespoon (Tbsp.) 1/2 fl oz 16 ml (can round to 15 ml)

1 teaspoon (tsp.) 1/3 tablespoon 5 ml

US Can Sizes

Can Size Contents Approx. Cups

5 ounce 5 oz. 5/8

8 ounce 8 oz. 1

Picnic 10 1/2 to 12 oz. 1 1/4

12 oz. vacuum 12 oz. 1 1/2

No. 300 14 - 16 oz. 1 3/4

No. 303 16 - 17 oz. 2

No. 2 1 lb. 4 oz. or 1 pint 2 fl. oz. 2 1/2

No. 2 1/2 1 lb. 13 oz. 3 1/2

No. 3 46 fl. oz. 1 1/3

Condensed Milk 14 fl. oz. 1 1/3

Evaporated Milk 5 1/3 fl. oz. 2/3

13 fl. oz. 1 2/3

International Liquid Measurements

Country Standard Cup Standard Teaspoon Standard Tablespoon

Canada 250 ml 5 ml 15 ml

Australia 250 ml 5 ml 20 ml

UK 250 ml 5 ml 15 ml

New Zealand 250 ml 5 ml 15 ml

British Measurements

1 UK pint 6 dl

1 UK liquid oz 0.96 US liquid oz

1 pint 570 ml 20 fl oz

1 breakfast cup 10 fl oz 1/2 pint

1 tea cup 1/3 pint

1 Tablespoon 15 ml

1 dessert spoon 10 ml

1 teaspoon 5 ml 1/3 Tablespoon

1 ounce 28.4 g can round to 25 or 30

1 pound 454 g

1 kg 2.2 pounds

Australian Measurements

Metric Cups Grams Ounces

1 cup butter 250 8 3/4

1 cup biscuit (cookie) crumbs 110 3 3/4

1 cup breadcrumbs, soft 60 2

1 cup breadcrumbs, dry 125 4 1/2

1 cup cheese, grated 125 4 1/2

1 cup cocoa 110 3 3/4

1 cup cornflour (cornstarch) 125 4 1/2

1 cup cornflakes 30 1

1 cup rice bubbles (rice krispies) 30 1

1 cup coconut (flaked) 95 3 1/4

1 cup dried split peas or lentils 200 7

1 cup dried fruit 160 5 3/4

1 cup dates (chopped) 150 5 1/4

1 cup flour (plain or self-rising) 125 4 1/2

1 cup flour (whole wheat) 135 4 3/4

1 cup golden syrup, honey or glucose 360 12 3/4

1 cup jam 330 11 1/2

1 cup nuts (chopped) 125 4 1/2

1 cup oats (rolled) 90 3 1/4

1 cup rice (short grain) 210 7 1/2

1 cup rice (long grain) 200 7

1 cup salt or crystal sugar 250 8 3/4

1 cup castor sugar (superfine) 220 7 3/4

1 cup soft brown sugar (packed) 170 6

Metric Spoon Conversions

1 Tablespoon peanut butter 20 2/3

1 Tablespoon baking powder, bicarb soda, cream of tartar, gelatin, rice or sago 15 1/2

1 Tablespoon cocoa, cornflour, custard powder or nuts 10 1/3

1 Tablespoon golden syrup, treacle, honey or glucose 30 1

1 Tablespoon sugar or salt 20 2/3

1 Tablespoon yeast, compressed 20 2/3

1 Tablespoon = 20 ml

1 teaspoon = 5 ml

Substitutions & Equivalents


Have you ever been right in the middle of a recipe and you realize you are missing one of the ingredients which you 'thought' you had? Here are a few ideas, which may help you to 'save the day'.



US & UK all purpose and plain flour can be interchanged without any adjustments. US cake flour is lighter however, and can be substituted with 1 cup minus 3 Tbsp. of all purpose/plain flour, and add 3 Tbsp. of cornstarch or potato flour to make the full cup. Self rising flour can be made by substituting 1 cup of all purpose/plain flour minus 2 tsp., and add 1 1/2 tsp. baking powder and 1/2 tsp. salt to make the full cup. US whole wheat flour is interchangeable with UK wholemeal flour.

Dairy Products~

Evaporated milk & Condensed Sweetened milk are both sold in cans. Both are similar in consistency and color, but they are not the same. Condensed Sweetened milk (such as Eagle brand) is mixed with sugar and a higher concentrate of dry milk. A recipe for a homemade version of this can be found by doing a search on our website.

Recipes calling for buttermilk or cultured milk can be made by creating your own 'sour milk' substitute. Add one Tbsp. of vinegar or lemon juice to each cup of sweet milk, then let stand for about 5 minutes. Use as directed in your recipe, and you won't be able to tell the difference.

The table below will give you an idea of the percentage of milk fat in each type of milk product.

Dairy Product US UK

Whipping Cream 30% 35%

Whipped Cream n/a 35%

Clotted Cream n/a 55%

Double Cream n/a 48%

Heavy Cream 36% n/a

Half Cream 'Half & Half' 12%

Single Cream 'Light Cream' 18%


Quark (or Quarg) Is a soft, unripened cheese with the texture and flavor of sour cream. Quark comes in both lowfat and nonfat. The calories are the same (35 per ounce) in both types, the texture of lowfat Quark is richer than that of lowfat sour cream. It has a milder flavor and richer texture than lowfat yogurt. Quark can be used as a sour cream substitute to top baked potatoes, and in a variety of dishes including cheesecakes, dips, salads and sauces.

Sugars & other Sweeteners~

US superfine sugar can be used in place of UK castor sugar. These sugars are finer than regular granulated sugar. Most times, you can use regular granulated sugar in place of castor sugar with no ill effects. UK/Aust/NZ icing sugar can be used in place of US confectioner's/powdered sugar. You will occasionally find one of these which contains 5% cornstarch or cornflour.

Sugar or golden syrup can by substituted for US corn syrup. You will find that corn syrup comes in two forms- light and dark. Dark corn syrup is similar in texture and flavor to molasses, and can be used in place of molasses if needed. Many times recipes will list light corn syrup as 'Karo' brand syrup. Golden syrup is a thick, light brown byproduct of the sugar cane refining process. Many times recipes will list golden syrup as 'Lyle's' brand syrup, or 'Chelsea' brand syrup. Light corn syrup is an acceptable substitute, or a homemade version can be quickly mixed up by mixing 2 cups sugar and 1 cup water, then boiling for 1 minute. Be certain to cool your homemade version before using it in any recipe. You may also find blackstrap molasses listed in a recipe or two, and may substitute black treacle for it if needed.

Leavening Agents~

Baking soda is made from 'sodium bicarbonate'. Recipes listing this as an ingredient always contain some type of acidic ingredient, because this is what activates the baking soda.

Baking powder is made from a powdered acid and baking soda, and can be activated in a recipe without adding any other acidic ingredients. A substitute for baking powder can be made as follows:

Baking Powder Substitute~

Mix 1/4 tsp. Baking Soda plus 1/2 tsp. Cream of Tartar This mixture can be used to substitute 1 tsp. baking powder.

Eggs are often times used as leavening agents in recipes, and so it is important to never add or remove eggs from the recipe until you know if this is why they have been included in the recipe. An egg substitute which can be used in a pinch is as follows:

~Egg Substitute

For use in baking only, soften 1 tsp. unflavored gelatin in 1 Tbsp. cold water. Add 2 Tbsp. plus 1 tsp. boiling water and mix. This mixture may be used to substitute for 1 egg when baking.

Another good egg substitute to use in baking only, is to use 1 heaping Tbsp. Soy Flour dissolved in 2 Tbsp. water. This mixture may be used to substitute for 1 egg when baking.


US cornstarch and UK cornflour may be interchanged. Potato flour is a starch as well and may be substituted for cornstarch. US cornflour is actually finely ground cornmeal, and this may be confusing in many recipes. Double check with the author of your recipe if you are in doubt as to whether your recipe calls for US or UK cornflour. Generally, US cornflour/cornmeal is used in larger amounts as a major ingredient in a corn bread type recipe, or as a coating for fried/baked meats or vegetables. UK cornflour/cornstarch is used in small amounts as a thickening agent in baked goods or puddings and gravies. If your recipe calls for cornstarch/cornflour as a thickening agent, you may substitute twice the amount called for in flour, and get the same results, if the recipe is being heated to a boil. Flour will give a cloudier result however, so if you need a clear result, do not use it as a substitute.

Arrowroot is a white powder extracted from the root of a West Indian plant. It looks and feels like cornstarch. Arrowroot has no flavor and may also be used as a thickening agent for sauces, pies, puddings and glazes. Arrowroot mixtures thicken at a lower temperature than mixtures made with flour or cornstarch. Mix arrowroot with cool liquids before adding hot liquids, then cook until mixture thickens. Remove from heat immediately to prevent mixture from thinning. 2 tsp. of arrowroot can be substituted for 1 Tbsp. of cornstarch. Arrowroot makes clear, shimmering fruit gels and prevents ice crystals from forming on homemade ice cream.


A 'stick' or 'cube' or 'square' of butter or margarine is equal to 1/2 cup US or 4 ounces or approximately 100 grams. There are 8 Tbsp. to each 1/4 pound 'stick' of butter or margarine. Many times manufacturers mark the paper wrapper with measurements so you can slice off the exact amount of butter or margarine needed without the use of a measuring spoon or measuring cup.

Shortening is a solid, white colored fat made from hydrogenated vegetable oil. (A common US brand is Crisco, and this may be used to name this ingredient in many US recipes.) Shortening is sold in both plain and butter flavors in the US. Many times you may substitute butter or margarine for shortening in recipes, but this will result in a different flavor due to the fact that vegetable shortening has a very bland, nondescript flavor.

Another substitution which may be used is Lard. Lard is rendered and clarified pork fat. The quality of lard depends on the area of the pig which the fat came from. The very best is 'leaf lard' which comes from the fat around the animal's kidneys. Unprocessed lard has quite a strong flavor and a soft texture. Lard can be processed in many ways, including filtering, bleaching, hydrogenation and emulsification. In general, processed lard is firmer (about the consistency of shortening) and has a milder, nutlike flavor. Lard can also have a longer shelf life than butter, margarine or shortening. Lard is richer than many other fats, and therefore makes extremely tender, flaky biscuits and pastries. It's a flavorful fat for frying and is widely used throughout South America and many European countries. When substituting lard for butter in baking, reduce the amount by 20 to 25 percent. All lard should be tightly wrapped to prevent absorbtion of other flavors. It may be stored at room temperature or in the refrigerator, depending on how it has been processed. Always check the label for storage directions.

Copra is a solid fat derived from coconuts. It is fairly saturated and used in recipes where it is melted, combined with other ingredients and left to set. This is sometimes referred to as coconut or palm leaf lard.

Deep frying requires fats/oils with heat tolerant properties. Butter and margarine, as well as lard & olive oil are not good candidates for this type of cooking. Canola, Vegetable, Corn and Peanut oils are widely used for deep frying.


In recipes calling for unsweetened baking chocolate, you may substitute 3 Tbsp. of unsweetened cocoa powder + 1 Tbsp. of vegetable or olive oil, for each 1 ounce square. US dark chocolate and UK plain chocolate are the same, the darkest, sweetest of eating chocolates. This chocolate is also referred to as 'bittersweet', 'semi-sweet' or 'sweet dark'. US milk chocolate and UK milk, or plain chocolate are also the same. When following a recipe, please remember that chocolate chips contain an ingredient which slows the melting process, and bar chocolates do not contain this same ingredient. 'Bitter' chocolate is a term used in the UK for high quality plain chocolate.




1 Pillsbury Refrigerated Pie Crust from 15-ounce pkg, softened as directed on pkg

One 8-ounce package cream cheese, softened

3 tablespoons sugar

1 teaspoon vanilla

3 eggs

One 15.1-ounce package, Pillsbury Thick n' Fudgy Hot Fudge Swirl Deluxe Brownie Mix

1/4 cup oil

2 tablespoons water

1/2 cup chopped pecans

Heat oven to 350 degrees. Prepare pie crust as directed on package for one crust filled pie using 9-inch pie pan. In medium bowl, combine cream cheese, sugar, vanilla and one of the eggs; beat until smooth. Set aside. Reserve hot fudge packet from brownie mix for topping. In large bowl, combine brownie mix, oil, one tablespoon of the water and remaining two eggs. Beat 50 strokes with spoon. Spread 1/2 cup brownie mixture in bottom of crust-lined pan. Spoon and carefully spread cream cheese mixture over brownie layer. Top with remaining brownie mixture, spread evenly. Sprinkle with pecans. Bake at 350 degrees for 40 to 50 minutes or until center is puffed and crust is golden brown. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Pie may have cracks on surface.

Place hot fudge from packet in small microwave-safe bowl. Microwave on high for 30 seconds. Stir in remaining tablespoon water. Drizzle fudge over top of pie. Cool three hours or until completely cooled. Store in refrigerator.





1/4 c butter or margarine, softened

1 8 oz package cream cheese, softened

1 egg

1/4 tsp vanilla

1 pkg (regular size) yellow or devils food cake mix


Cream butter and cheese. Blend in egg an vanilla. Add cake mix(dry), 1/3 at a time mixing well after each addition. Cover; chill 30 minutes or more. Heat oven to 375. Drop by scant teaspoonsful onto ungreased baking sheet. Bake 8-10 minutes or until light brown. Cool slightly before removing from baking sheet.




2 C. Cornflakes, crushed

1 egg white, beaten

1 tsp. paprika

1/2 tsp. salt

1/2 tsp. garlic powder

1/2 tsp. dried crushed oregano

1/8 tsp. cayenne pepper

8 chicken drumsticks, skinned or not - your choice

Preheat oven to 400°. Place crushed cereal in a shallow bowl. In another bowl, beat the egg white and mix in paprika, salt, garlic powder, oregano and cayenne; combine well. Dip the drumsticks in the egg white mixture and then coat well with the crushed Cornflakes. Place on a rack in a baking pan and bake for 45 minutes, or until chicken is done. Serves 4




I just finished reading an article in a wood workers magazine about food safe finishes for wood. My husband is making me a butcher block top for our center island (about 20 sq. ft) and since this is going to be a working island, not just for pretty, I wanted to have a food-safe finish. The article (found in Apr. 98 Fine Woodworking) compared several food safe finishes, but the one I am going to try is one using beeswax and mineral

oil. Mineral oil alone works nicely, it doesn't get sticky or rancid like vegetable oil can, but the addition of beeswax sounds pleasant. The directions are as follows:

Warm mineral oil in a saucepan over low heat, and melt a chunk of beeswax equal to one-fifth or one-sixth the volume of the oil. (At high heat there is a potential for FIRE. Be sure to keep the heat low, and consider using a double boiler.) As the wax begins to flake apart and dissolve, stir frequently. When the mixture is blended, pour it into a jar to cool and solidify. To apply, wipe on an excess of the soft paste, let it dry a bit, then wipe it off. Like any mineral oil or wax finish that will take a lot of abuse, this one will need to be reapplied often to afford decent moisture protection. The same article also recommends using mineral oil sold in the drugstore as a laxative as opposed to that sold specifically for cutting boards, the article states there is no difference except cost.





1/2 cup Tang instant breakfast drink powder

3/4 cup sugar

1 1/2 cups vanilla chips

1 3/4 cups flour, mixed with 1/2 tsp. baking soda and 1/2 tsp. baking powder Layer ingredients in order given in a 1-quart wide-mouth canning jar. Press each layer firmly in place before adding next ingredient.


Attach this to the Jar:


Dreamsicle Cookies


Makes 2 1/2 dozen cookies

1. Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix.

2. Add: 1/2 cup (1 stick) butter or margarine, not diet, very soft; 1 egg, slightly beaten

1 tsp. vanilla (opt.)

3. Mix until completely blended You will need to finish mixing with your hands.

4. Shape into balls the size of walnuts. Place 2" apart on sprayed baking sheets.

5. Bake at 375 degrees F for 12 to 14 minutes, until tops are very lightly browned. Cool

5 minutes on baking sheet.





3/4 c. Shortening

3/4 c. Milk

1 1/2 c. Sugar

1 t. Vanilla Extract

3 lg. Eggs Custard Filling

2 1/4 c. Sifted Cake Flour

Snow Peak Frosting

2 1/2 t. Baking Powder

2 c. Freshly grated Coconut/or Packaged

1/2 t. Salt


Beat shortening at medium speed of an electric mixer until creamy; gradually add sugar; beating well. Add eggs, one at a time, beating after each addition. Combine flour; baking powder; and salt; add to shortening mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla.

Pour batter into 2 greased and floured 9-inch round cakepans. Bake at 375 for 20 minutes or until toothpick comes out clean. Cool in pans on wire racks 10 minutes; remove from pans. Cool on wire racks. Split cake layers in half horizontally to make 4 layers. Spread Custard Filling between layers. Spread Snow Peak Frosting on top and sides of cake. Sprinkle top and sides of cake with coconut. Yield: one 4-layer cake.


Custard Filling


2 c. Milk

3 T Grand Marnier or other Orange-flavored liqueur

1/2 c. Sugar

1 c. Freshly Grated Coconut or Packaged Coconut

1/3 c. Cornstarch

4 Egg Yolks, lightly beaten


Combine first 4 ingredients in a medium saucepan; cook over medium heat, stirring constantly, 10 minutes or until thickened. Stir in liqueur. Transfer to a medium bowl; cover and chill. Stir in coconut. Yield: 3 cups.


Snow Peak Frosting


1 c. Sugar

1/2 t. Cream of Tartar

1/3 c. Water

3 Egg Whites

2 T. light Corn Syrup

3/4 t. vanilla extract


Combine first 4 ingredients in a medium size heavy saucepan. Cook over low heat, stirring gently, until sugar dissolves. Bring to a boil over medium heat; cook, without stirring, until mixture reaches soft ball stage or candy thermometer registers 240. Beat egg whites at high speed of an electric mixer until soft peaks form; continue to beat, adding hot syrup mixture in a slow, steady stream. Add vanilla; beat until stiff peaks form and frosting is spreading consistency. Yield: enough for one 4-layer cake.





1-20 oz package refrigerated cookie dough, any flavor

1-12 oz package semi-sweet chocolate chips

2 tablespoons margarine or butter

1-14 oz can Eagle Brand Sweetened Condensed Milk (NOT evaporated)

1 teaspoon vanilla extract

Chopped nuts


Preheat oven to 350 degrees. Divide cookie dough into thirds. With floured hands, press on bottom of 3 aluminum foil lined 9 inch round cake pans or press into 9 inch circles on ungreased cookie sheets. Bake 10 to 12 minutes or until golden. Cool. In heavy saucepan, over medium heat, melt chips and margarine with sweetened condensed milk. Cook and stir until thickened, about 5 minutes; add vanilla. Spread over cookie circles. Top with nuts. Chill. Cut into wedges. Store loosely covered at room temp.





2 cups unpeeled, diced Granny Smith apples

2 cups unpeeled, diced red-skinned apples

2 cups sugar

3 cups flour

2 teaspoons baking soda

1 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground allspice

1/2 teaspoon ground nutmeg

1 cup canola oil

2 eggs, beaten

1 tablespoon Worcestershire sauce

1 cup walnuts

1/2 cup golden raisins

1/2 cup dark raisins


Grease and flour 10-inch tube pan or large Bundt pan. Set aside. Combine apples and sugar in large bowl and set aside 15 minutes.


Meanwhile, sift flour, baking soda, salt, cinnamon, allspice and nutmeg into bowl. Stir in oil, eggs and Worcestershire. Add to apple mixture all at once and mix well. Fold in nuts and raisins. Fill prepared pan with cake batter and rap pan on counter to release any bubbles.


Bake at 325 degrees 1 1/4 hours until wood pick comes out clean when inserted into cake. Cool in pan. Turn cake out of pan and cool completely. Makes 1 (10-inch) cake or 8 to 10 servings.




4 skinned and boned chicken breast halves

1/4 tsp salt

1/4 tsp ground black pepper

2 tbs butter or margarine

1 green pepper, chopped

1 medium onion, chopped

2 cans (10oz) diced tomatoes with green chilis, undrained

1 can (10-3/4oz) cream of mushroom soup, undiluted

1 can (10-3/4oz) cream of chicken soup, undiluted

12 (6-inch) corn tortillas, cut into quarters

2 cups shredded Cheddar cheese

Sprinkle chicken with salt and pepper; place in a 13- x 9- x 2-inch baking dish. Bake at 325 degree F. for 20 minutes or until done; cool. Coarsely chop chicken and set aside. Melt butter in a large skillet over medium heat. Add chopped green pepper and onion. Cook, stirring mixture constantly, until vegetables are crisp-tender. Remove from heat and stir in chicken, tomatoes with green chilis, and soups. Place 1/3 of tortilla quarters in bottom of lightly greased 13- x 9- x 2-inch baking dish; top with 1/3 of chicken mixture and sprinkle evenly with 2/3 cup Cheddar cheese. Repeat layers twice, reserving 2/3 cup cheese. Bake at 325 degrees F. for 35 minutes; sprinkle with reserved Cheddar cheese and bake an additional 5 minutes. Let stand 5 minutes before serving.



LEMONADE CAKE    Back to Top

1 package yellow cake mix

1 cup sour cream

6 oz frozen lemonade concentrate, thawed

3 Tblsp cream cheese, softened

3 eggs

In a large bowl combine all ingredients with mixer set at low speed until moist. Continue to beat at low speed for two minutes. Spoon into a greased and floured 9x12 pan. (I also use a bundt pan) Bake at 325 degrees for 30 - 40 minutes, or until done. Cool for 5

minutes and remove from pan.


1/2 cup powdered lemonade mix

1/2 cup water

2 cups confectioners sugar

2 Tblsp melted butter

Mix ingredients except butter in bowl, slowly add melted butter, blend well. Prick still warm cake with fork and pour glaze over it.




One of our favorite meatless soups is made from lentil. It is very simple so I do not measure. Take a pot and fill it with just a bit less water than you want for your final amount of soup. Into this put about 1/4 c. rinsed lentils for each person to be served. Simmer the lentils until very tender. The time will vary depending on how fresh the lentils are - anywhere from 30-60 minutes. It also depends on personal preference. Some like their lentils softer than others. Any time after the lentils are tender, season to

taste with basil, garlic and Lawry's salt. Simmer for another 10 minutes or more to blend flavors. For a complete meal, serve with crusty garlic bread and carrot sticks. You can vary this soup by adding chopped onions or other vegetables. It tastes great but the lentils tend to dye whatever you put in there a rather grayish brown. It doesn't look very appetizing.

Lentils come in several varieties. The French lentils (very small, greenish to brown in color)tend to be the quickest to cook. Fresh ones will be tender in as little as 15 minutes. Most often we use the regular sized brownish lentils. These get called green, red, or brown depending on where you live. Don't confuse them with the orange or yellow colored lentils that quickly turn to mush when cooked or with split peas. The greener the color of the lentil, the most recently harvested.




8 ounces egg noodles, wide, uncooked

1 pound boneless turkey breast -- cut into strips

1 tablespoon vegetable oil

1 (14-1/2 oz) can diced tomatoes -- undrained

1 (10-3/4 oz) can condensed cream of celery soup

1 medium onion -- chopped

2 stalks celery -- sliced

1 cup mushrooms -- sliced

Cook noodles according to package directions; drain. Meanwhile, brown turkey in hot oil in large skillet over medium-high heat. Season with salt and pepper if desired. Add all remaining ingredients except noodles; cover. Cook 5 minutes. Remove cover; cook 5 minutes more or until thickened, stirring occasionally. Prepare wide egg noodle according to package directions. Serve turkey mixture over hot noodles.: 6 servings.




1 c dried beans (great northern, navy) - soaked overnight and rinsed

2 lg. onions, chopped

4-5 lg. carrots

2 stalks celery

2 cloves garlic

1 qt canned tomato juice

1/2 cup dried tomatoes (or 28oz of canned tomatoes instead of this and juice)

2 tbs. basil

salt and pepper to taste

and whatever you think would be good in today's soup (turnip, rutabaga, peas)

simmer 3-4 hours. In the last 30 minutes before dinner, add 2 c shredded cabbage. Serve with freshly grated Parmesan cheese on top.




1 cup dry garbanzo beans (chickpeas)

5 cups vegetable broth

1 bay leaf

1 sprig fresh thyme or one-half teaspoon dried

2 whole cloves garlic

2 plum tomatoes, sliced thick

2 cloves garlic, minced

1 onion, diced

1 red bell pepper, diced

1 tablespoon green olives, cut into slivers

1 teaspoon dried oregano

2 tablespoons grated orange rind

1/2 teaspoon black pepper

1 teaspoon balsamic vinegar

Soak beans overnight in enough cool water to cover. Drain and place in a soup pot with 4 cups of the broth, bay leaf, thyme and whole garlic. Simmer for 2 to 3 hours, until beans are very tender.

Preheat oven to 400 degrees. Place tomato slices in a single layer on a baking sheet. Roast 12 to 15 minutes, until lightly browned. Set aside.

Remove 3 tablespoons cooking liquid from beans and place in a saucepan with minced garlic and onion. Cover and cook over low heat until onions are soft and translucent. Add bell pepper and roasted tomatoes. Saute over high heat until most of the liquid has evaporated. Add to beans with enough additional broth to barely cover the beans.

Simmer for 15 minutes. Add olives and oregano. Stir in orange rind, black pepper and vinegar. Ladle into soup bowls. Drizzle oil over each portion. Makes 4 servings.



NUTTY BURGERS    Back to Top


1 lb ground chuck

1/2 cup finely chopped walnuts

2 tbs finely chopped green onions

1 egg, beaten

2 tbs soy sauce

1/4 tsp ground black pepper

1/4 cup commercial sour cream

1 tbs chopped walnuts


Combine first 6 ingredients; mix well. Shape into 4 patties; grill over hot coals 8 to 10 minutes on each side or until desired degree of doneness. Transfer patties to serving platter. Top each with a dollop of sour cream; sprinkle 1 tbs of chopped walnuts evenly over patties. Serves 4.




4 medium Pork Chops

6 Tbs. Raw Rice

l4 1/2-oz. can Chicken Broth

1 medium Onion, sliced

2 medium Tomatoes, sliced

1/2 Green Pepper, cut in rings

Salt and Pepper, to taste

Pre-heat oven to 350-F degrees and lightly grease a covered casserole dish in which the pork chops will fit well; set aside.

Brown both sides of the pork chops in a skillet over medium-high heat. Place the raw rice on the bottom of a lightly greased casserole dish. Place the browned pork chops on top of the raw rice. Top the pork chops with slices of onion, tomato, and green

pepper. Season to taste with salt and pepper, then pour the chicken broth over the contents of the casserole dish. Cover and bake for 1 hour, and serve warm.




1 cup sugar

1/4 cup cocoa

1/4 cup margarine or butter

1/4 cup milk or water

Combine Ingredients and bring to a full rolling boil, stirring constantly. Boil exactly one minute. Beat until mixture loses its gloss and begins to thicken. Quickly spread on cake or brownies). Note: Double the recipe, add chopped nuts and pour into 8x8 inch buttered pan.



PAPAYA BREAD    Back to Top

Makes 2 Loaves



3 large Eggs

3/4 cup Vegetable Oil

1 cup Granulated Sugar

1 cup Carrots, peeled and shredded

1 cup fresh Papaya, seeds removed and pureed

1 1/2 cup Applesauce

1 cup Macadamia Nuts, chopped

4 cups All-purpose Flour

1 tsp. Salt

1 Tbs. ground Cinnamon

1 tsp. ground Nutmeg

1 Tbs. Baking Soda

Non-stick cooking spray


Preheat oven to 325-F degrees; spray 2 loaf pans with non-stick cooking oil and set aside. Blend together the eggs, oil, and sugar in a mixing bowl. Using an electric mixer, blend on a slow speed one or two minutes to combine ingredients.


Add the carrots, fresh papaya puree, applesauce, and nuts. Mix one to two minutes until thoroughly combined. Add flour, salt, cinnamon, nutmeg, and baking soda. Beat on a medium-speed setting for about two minutes. Be sure not to overbeat, or the dough will become cake-like. Evenly distribute the soft dough into the prepared loaf pans and bake for 55 to 60 minutes. The bread will pull away from sides of pan and be light brown in color when finished. Remove the bread from the oven and place on racks to cool. Let the bread rest in the pan for at least 10 minutes before turning out each loaf to continue cooling on the racks. When completely cooled, wrap each loaf with plastic, or slice and serve with a bit of butter right now. This unusual bread makes a lovely gift and freezes well for up to one month.



PEACH COBBLER    Back to Top

1/2 cup butter or margarine

1- 29 oz can sliced peaches

1/2 cup sugar

1/2 tsp 3/4 tsp cinnamon

1 cup sugar

1 cup flour

1 1/2 tsp baking powder

1/4 tsp salt

1/2 cup milk

In 9x13 inch pan, melt butter or margarine. In a 2 quart saucepan, combine peaches, 1/2 cup sugar & cinnamon. Heat on stove until sugar dissolves. While peach mixture is heating, in mixing bowl, mix together the 1 cup sugar, flour, baking powder, salt & milk. Spread batter over melted butter in 9x13 pan. (It doesn't have to cover the bottom of pan.) When sugar in peach mixture is dissolved, spoon over the batter in the 9x13 pan, trying to distribute the peach slices evenly over the pan. You can cut up any extra-large peach pieces. Spoon all the syrup over the batter as well.Bake at 350 degrees F until crust is lightly browned, about 25-30 minutes.





2 cups all-purpose flour

2 tablespoons baking powder

1/4 cup sugar

1/2 teaspoon salt

1 (15-1/4 oz.) can crushed pineapple

2 eggs, beaten

1 cup milk

1/4 cup vegetable oil

1 cup flaked coconut; additional coconut, if desired

pineapple rings, if desired


Rum Sauce:

1 cup sugar

1 tablespoons flour

1/2 cup half-and-half

1/2 cup butter

4 teaspoons light rum or 1/4 teaspoon rum extract

Pancakes: In a large bowl, mix flour, baking powder, sugar and salt. Drain pineapple; reserve syrup. Add water to syrup to make1 cup of liquid. In a medium bowl, combine eggs, syrup-water mixture, milk and vegetable oil. Add to flour mixture. Stir only until combined; batter will still be lumpy. In small bowl, mix pineapple and coconut. Preheat griddle. Brush with oil. Pour 1/4 cup batter for each pancake onto griddle. Sprinkle each pancake with 1 tablespoon pineapple mixture. Cook over med-high heat for 2-3 minutes until underside is golden brown and surface is bubbly. Turn and cook 2-3 minutes more until other side is golden brown. Serve with Rum Sauce, additional coconut and halved pineapple rings, if desired.

Rum Sauce: In a small saucepan, combine sugar and flour. Stir in half-and-half and butter. Cook over medium heat until thick and bubbly, stirring constantly. Remove from heat; stir in rum. Refrigerate until needed. Yield: Makes 16 pancakes




One 9-inch by 13-inch Cake


2 cups Cake Flour

1 1/2 cups Granulated Sugar

1 tsp. Baking Soda

2 whole Eggs, lightly beaten

20-oz. can Crushed Pineapple with its juice

1/2 cup Brown Sugar, firmly packed

1/2 cup Pecans, chopped

Icing Ingredients:

1/2 cup Confectioners' Sugar

1 1/2 sticks Margarine

1 tsp. Vanilla Extract

1 cup Sweetened Condensed Milk


Pre-heat oven to 350-F degrees and lightly butter a 9-inch by 13-inch cake pan; set aside. Sift together the cake flour, sugar, and baking soda in a large mixing bowl. Add the eggs and crushed pineapple and juice; blend to produce a smooth batter.


Pour the cake batter into the prepared cake pan. Mix together the brown sugar and chopped pecans and sprinkle the mixture evenly over the top of the cake before baking.


Bake the pineapple cake for about 40 minutes, or until a cake tester can be cleanly removed from the center of the cake.


In a medium saucepan, blend together the confectioners' sugar, margarine, vanilla, and sweetened condensed milk. Over moderate heat, bring the mixture to a boil. Stirring

constantly, boil the icing for 5 to 8 minutes.


Time your preparation so that you may pour the icing over the hot cake when it's just finished and out of the oven. This cake is fantastic served warm or fully cooled.




14 ounces (2 packages) sliced portobello mushrooms

One-half teaspoon chili powder


1 large sweet onion, peeled and cut horizontally into one-half inch-thick slices

2 red bell peppers, cut lengthwise into wide strips

1/4 cup water

Ten 10-inch flour tortillas

10 tablespoons shredded part-skim mozzarella cheese

Black bean salsa (see recipe below)

Sprinkle mushroom slices with chili powder. Glaze a large nonstick skillet with just enough oil to moisten. Heat over high heat. Add mushroom slices. Cook for about 3 to 3 and one-half minutes, turning once. Remove from skillet and set aside. Glaze skillet with more oil. Add onions and cook about 1 to 1 and one-half minutes per side over high heat, until lightly charred. Remove from skillet and set aside. Add pepper strips and cook, stirring occasionally, for about 2 minutes, just until peppers begin to char. Add water, cover and cook 2 minutes longer. Set aside.

Place a flour tortilla on a work surface. In a row down the center of the tortilla place 2 to 3 mushroom slices, 2 red pepper strips and some onion. Sprinkle evenly with 1 tablespoon mozzarella. Roll up like a cigar. Wrap in waxed paper, twisting ends to seal.

Continue with remaining tortillas, vegetables and cheese, wrapping each tortilla individually. Wrapped tortillas can be kept in the refrigerator for up to 3 days. When ready to serve, microwave on high power for 45 seconds to 1 minute for each tortilla. Unwrap and place on a plate. Spoon some salsa over each tortilla. Makes 5 servings (10 tortillas).




1 jar (16 ounces) chunky salsa

1 can (15 ounces) black beans, drained

1/4 cup chopped fresh cilantro

Combine salsa, beans and cilantro in a bowl; stir well.



POTATO SOUP    Back to Top

4 large potatoes, cubed

1 large carrot, grated


garlic powder



onions - optional

Boil all these ingredients until tender. Drain some of the water. Mash the potatoes

After thoroughly blending together, add the following to the potato mixture:

8 ounces cream cheese, soften in microwave one minute

1 can cream of chicken soup

Simmer on low a few minutes. Add to the soup:

4 to 8 ounces Velveeta, cubed

Stir to prevent sticking. When Velveeta melts, it is soup.




2 cups fresh Pumpkin, peeled and cut into 1/2-inch cubes

3 cups Chicken Broth or Ham Stock

1 Tbs. Olive Oil

2 cups Onion, finely chopped

1 large clove Garlic, minced

1 cup uncooked Arborio Rice (or other short-grain rice)

1/4 cup Dry White Wine

2 Tbs. Romano or Parmesan Cheese, grated

2 Tbs. fresh Parsley, minced

1/4 tsp. Salt

1/4 tsp. White Pepper

1/4 cup lean Ham, very thinly sliced and chopped (about 1/4 cup)


In a vegetable steamer, cook the pumpkin cubes for about 15 minutes or until tender; set aside. Meanwhile, in a medium saucepan, bring chicken broth or ham stock to a simmer but do not boil. Keep warm over low heat. Warm the olive oil in a heavy skillet over medium-high heat until hot. Add the onion and garlic and sauté until tender, about 5 minutes. Add the uncooked rice and sauté for about a minute more. Add the wine and continue to cook until the liquid is nearly absorbed, stirring frequently. (For a non-alcoholic substitute, use a mixture of half water and half apple juice.)


Add the warm broth or stock about a half-cup at a time, stirring with each addition. Continue to cook the rice for about 20 minutes, stirring frequently. Stir in the steamed pumpkin and cook for a few minutes more to warm the pumpkin thoroughly. Remove the skillet from the heat and stir in the grated cheese, parsley, salt, white pepper, and ham. Serve immediately. Serves 6



PUMPKIN TORTE    Back to Top

with Maple-Cream Cheese Frosting

Makes one 9-Inch, 4-Layer Torte


3 cups All-purpose Flour

3 1/2 tsp. (1 Tbs. + 1/2 tsp.) Baking Powder

1 tsp. Baking Soda

1/2 tsp. Salt

1 1/2 tsp. ground Cinnamon

3/4 tsp. ground Nutmeg

1/4 tsp. ground Cloves

1/4 tsp. ground Ginger

1 1/2 cups Granulated Sugar

3/4 cup Butter, softened

3 large Eggs

1 1/2 cups Pumpkin Puree

1 1/2 tsp. Vanilla Extract

1/2 cup Evaporated Milk

1/4 cup Water

Maple Cream Cheese Frosting Ingredients:

11-oz. package Cream Cheese, softened

1/3 cup Butter, softened

3 1/2 cups Confectioner's Sugar, sifted

2 tsp. Maple Extract

15 Walnut or Pecan halves


Preheat oven to 325-F degrees and prepare two 9-inch cake tins with a light coating of non-stick cooking spray; set aside.


To prepare the pumpkin torte, blend together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a medium-size mixing bowl. Beat together the sugar and butter in a large mixer bowl until creamy. Add the eggs, one at a time, blending well after each addition. Blend in the pumpkin puree and vanilla, making sure to mix well.


Combine the evaporated milk and water in a small bowl. Add dry ingredients and the diluted evaporated milk alternately to the creamed mixture, beginning and ending

with the dry ingredients. Distribute the batter evenly into the prepared cake pans.


Bake for 35 to 40 minutes, or until wooden pick inserted in center comes out clean. Cool the cakes in their pans on wire racks for about 15 minutes before carefully removing the cakes from the pans. When the cakes have completely cooled, cut each cake in half horizontally, to create 4 layers. Meanwhile prepare the frosting by blending together the cream cheese, butter, and powdered sugar in a large mixing bowl until light and fluffy. Blend in the maple flavoring and set aside.


To assemble, spread a layer of the maple-cream cheese frosting between each cake layer. Finish the top layer of the torte with a hearty amount of frosting, and garnish

with the halved huts.




2 lg. cans of Pink Salmon (take out the bones and skin)

1 egg

2 cups of saltine crackers, finely crushed


Mix until it holds a firm patty shape - and shape into patties. Add more crackers or milk to get the right consistency. Fry in a med. hot pan until browned on each side.




1 package yellow cake mix

1 1/2 cup rolled oats

3/4 cup melted butter

12 ounces jam or other filling

1 T. water

Mix cake mix, oats and butter. Press half of the mix into a 9X13 greased pan. Mix jam and water and spread over mix. Add the remaining mix on top and bake for 20 minutes at 375. Before cutting, cool completely.

Variations: Use strawberry cake mix with strawberry jam as the filling or use a chocolate cake mix with peanut butter and marshmallow cream as the filling.




1/2 cup butter or margarine

1 1/2 cups graham cracker crumbs

1 can Eagle Brand Sweetened Condensed Milk

1 cup butterscotch flavored chips

1 cup semi-sweet chocolate chips

1 1/3 cups flaked coconut

1 cup chopped nuts

Preheat oven to 350°, (325° for glass dish). In 13x9-inch baking pan, melt butter in oven. Sprinkle crumbs over butter; pour Eagle Brand evenly on top of crumbs. Top with remaining ingredients in order listed; press down firmly with fork. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store covered at room temperature.



SHEPHERD'S PIE    Back to Top

18 oz. lean ground beef

1 Cup chopped onion

1 Cup sliced steamed or microwaved carrots

1 Cup sliced mushrooms

1 Cup canned diced tomatoes

1 1/2 teaspoons Worcestershire sauce

1/2 teaspoon dried rosemary

2 1/2 Tablespoons all-purpose flour

1 Cup beef broth or bouillon

5 small potatoes

1/4 Cup margarine

1/4 Cup skim milk, heated

1/4 Cup chopped parsley

salt and pepper to taste

1. In large non-stick skillet coated with non-stick spray, saute ground beef and onion until beef is browned and crumbly. Drain off any fat. 2. Add carrots, mushrooms, tomatoes, Worcestershire sauce and rosemary. Simmer uncovered 10 minutes.

3. In screw top container shake flour and beef broth until smooth.

4. Stir into meat mixture and continue to cook until mixture thickens, about 5 minutes.

5. Meanwhile, peel potatoes and cut in half.

6. In large saucepan, boil potatoes in water about 15 minutes, or until tender. Pierce with fork or skewer to test for doneness.

7. Drain potatoes and mash thoroughly with potato masher.

8. Mash in margarine and hot milk.

9. Add parsley and beat with wooden spoon until potatoes are light and fluffy.

10. Season to taste with salt and pepper.

11. Preheat oven to 450 degrees F.

12. In 2 quart casserole coated with non-stick spray, place meat mixture. Cover with mashed potatoes or use a pastry tube to pipe potato as a border.

13. Bake about 20 minutes or until potato is golden brown. Serves 6





1 (2 1/2 to 3 1/2 lb) chicken fryer, cut up

Salt and ground black pepper

1 tbs curry powder

1 clove garlic, crushed

1 tbs butter, melted

1/2 cup chicken bouillon

1 tbs instant minced onion

1 can (29oz) cling peach halves

1/2 cup pitted prunes

3 tbs cornstarch

3 tbs cold water


Sprinkle chicken with salt and pepper. Place in slow cooking pot (crock pot). Combine curry with garlic, butter, bouillon, and onion. Drain peaches, saving syrup. Add 1/2 cup peach syrup to curry mixture. Pour curry sauce over chicken. Cover pot and cook on low 4 to 6 hours. Remove chicken from pot. Turn control to high. Stir in prunes. Dissolve

cornstarch in water; stir into sauce in pot. Cover and cook on high for 10 to 15 minutes or until slightly thickened. Add peaches. Serve chicken with sauce. Serves 4 to 5.





5 to 6 pork chops, 1 to 2 inches thick

1 can (7oz) whole kernel corn, undrained

1 cup soft bread crumbs

1 tbs instant minced onion

2 tbs minced green pepper

1 tsp salt

1/2 tsp sage


Cut a horizontal slit in side of each chop forming a pocket for stuffing. Mix undrained corn, bread crumbs, onion, pepper, salt, and sage. Spoon corn mixture into slits. Close with toothpicks. Place on metal rack or trivet in slow-cooking pot. Cover and cook on low for 6 to 8 hours. Serves 5 to 6.





1 c. Sugar 1/2 t. Cream of Tartar

1/3 c. Water 3 Egg Whites

2 T. light Corn Syrup 3/4 t. vanilla extract


Combine first 4 ingredients in a medium size heavy saucepan. Cook over low heat, stirring gently, until sugar dissolves. Bring to a boil over medium heat; cook, without stirring, until mixture reaches soft ball stage or candy thermometer registers 240. Beat egg whites at high speed of an electric mixer until soft peaks form; continue to beat, adding hot syrup mixture in a slow, steady stream. Add vanilla; beat until stiff peaks form and frosting is spreading consistency. Yield: enough for one 4-layer cake.

Note: this frosting is very good on Fresh Coconut Cake, above.




1 cup finely crushed tortilla chips

3 tablespoons butter or margarine, melted

2 packages (8 ounces ea) cream cheese, softened

1 packet taco seasoning

2 eggs

1 package shredded Colby/Monterey Jack cheese

1 can (4 ounce) chopped green chilies, drained

1 cup sour cream

1 cup chopped bell pepper

1/2 cup sliced green onion

1/3 cup chopped tomatoes

1/4 cup pitted ripe olive slices

Heat oven to 350 degrees. Stir in chips and butter in small bowl; press into 9-inch spring form pan. Bake 15 minutes. Beat cream cheese and eggs in large mixing

bowl at medium speed until well blended. Mix in shredded cheese and chilies; pour over crust and bake 30 minutes. Spread sour cream over cheesecake. Loosen cake from rim

of pan; cool before removing rim of pan. Refrigerate until ready to serve at least 30 minutes. Top with remaining ingredients just before serving. TIP: you can also add 1/2 packet of taco seasoning with the cheese and chilies if you want a bit more spice.




1st layer:

lg box (twin pack) chicken stovetop stuffing

1/2 cup melted margarine

1 cup water -- combine & toss. Put half of mixture into greased 9x13 pan.

2nd layer:

2 1/2 cups diced cooked chicken

1/2 cup finely chopped onion

1/2 cup finely diced celery

1/4 cup finely chopped green pepper

3/4 cup mayonnaise

3/4 tsp salt -- combine & mix well. Place in pan on top of stuffing. Top this with the rest of the stuffing. Beat together 2 eggs and 1 1/2 cup milk. Pour over the mixture and refrigerate over night.

3rd layer:

1 can cream of chicken soup

1 can water

2 cups shredded mozzarella cheese -- mix soup and water and pour over mixture. Bake at 350 for 50 minutes. Sprinkle on cheese and bake another 10 minutes.




Make your own!

1 cup Water

2 cups Sugar

1/4 cup Margarine

4 cups Powdered Milk

1 tablespoon Vanilla

In a large saucepan, bring water to a boil and remove from heat. Add sugar and margarine, then stir until dissolved. Pour hot mixture into blender. Add milk and vanilla, then blend until smooth. Stores well in refrigerator for up to 2 months. This is equal to about 4 cans sweetened condensed milk.



TASTY HASH    Back to Top

1 pound Ground Beef, extra lean

1 cup Celery -- chopped

1 cup Onion -- chopped

1/3 cup Green Pepper -- finely chopped

1/2 teaspoon Salt

1 teaspoon Chili Powder

3/4 teaspoon Black Pepper

2 cups Stewed Tomatoes -- fresh or canned

1 cup Rice -- cooked

Combine ground beef, celery, onion, and green pepper in a large skillet. Simmer until meat is browned and vegetables are tender. Drain well. Add salt, chili powder, pepper, tomatoes, and rice. Cover and simmer over low heat for 30 - 45 minutes, adding water occasionally if needed. Serve hot.




Spaghetti or tomato sauce

oven ready lasagna noodles

vegetables for stir fry

1 bag frozen stir fry vegetables

cottage cheese


In fry pan sauté, 1 onion chopped, stalk celery chopped, clove garlic, add the vegetables cook to heat through, add cottage cheese, have these ingredients heated through.

9X13 pan greased...

Start with a sauce to cover the bottom of pan,

Layer noodles

Layer vegetable mixture

Layer grated Mozzarella

Continue these layers, until the dish reaches the top, last layer should be a vegetable layer then put mozzarella over the top of vegetables, cover with foil. Cook 30 minutes removed foil and leave for another 5 minutes or until cheese browns.





1 pound Margarine

1 pound Velveeta brand cheese

4 pounds Powdered Sugar

1 cup Cocoa -- powdered

2 teaspoons Vanilla

1 dash Salt

1 cup Walnuts -- chopped (optional)


Melt cheese and margarine together in medium sized saucepan on medium-low heat. Remove from heat and add vanilla. Mix well. Mix powdered sugar and cocoa in a large mixing bowl until blended well. Add melted mixture to sugar/cocoa mixture and mix until completely blended. Work nuts into dough, and spread evenly in 2 (9"x13") pans. Cool and cut into 1 inch squares. (1 square = 1 serving) Yield: 6 to 6 1/2 pounds candy.



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