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Recipes from Spike & Jamie

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Contents Disk 23

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).


































































Makes 2 cups, to serve 8

8 oz. Low-fat Cream Cheese, softened

1 cup Low-fat Vanilla Yogurt

3 Tbs. Maraschino Cherry Juice

1 tsp. Lemon Zest (grated yellow rind of lemon)

14 Packets Non-Sugar Sweetener

Simply blend together the cream cheese and yogurt with a whisk or handheld mixer until smooth. Stir in cherry juice, lemon zest, and sugar substitute. Chill at least 2 hours prior to serving. Serve with a variety of fresh fruits. Return any leftover dip to fridge.


2 cups brown sugar

4 cups water

1 cinnamon stick

1 whole clove

6 slices bread

3 apples -- peeled, cored, and sliced

1 cup raisins

1 cup blanched almonds

8 ounces Monterey jack cheese -- cubed

Combine brown sugar, water, cinnamon stick, and clove in saucepan; heat to boiling. Reduce heat and simmer until syrupy. Discard cinnamon stick and clove. In 12- x 8-inch baking dish, arrange half the bread cubes; cover with layer of half the apples, raisins, almonds, and cheese. Repeat layers. Pour syrup over all. Bake at 350 degrees F. for 30 minutes. Yield: 10 servings.


1 egg

2/3 cup milk

1 teaspoon vegetable oil

1 cup all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

Dash salt

5 large, tart apples

1 1/2 cups vegetable oil for frying

1/4 cup sugar

1/2 teaspoon ground cinnamon

In a bowl, beat egg, milk and 1 teaspoon oil. Combine flour, sugar, baking powder and salt. Stir into the egg mixture until smooth (batter will be thick). Peel, core and cut apples into 1/2-inch rings. In an electric skillet or deep-fat fryer, heat oil to 375 degrees. Dip apple rings into batter. Fry a few at a time, until golden brown. Drain on paper towels. Combine sugar and cinnamon. Sprinkle over hot fritters. Serve warm.


1/2 cup hazelnuts (about 4 ounces)

2 pounds asparagus

1 1/2 tablespoons unsalted butter

1 1/2 tablespoons sherry vinegar

Preheat oven to 350 degrees. In a shallow baking pan, toast hazelnuts in middle of oven until pale golden, 7 to 10 minutes. Wrap nuts in a kitchen towel and rub to remove any loose skins (do not worry about skins that do not come off). Chop nuts. Trim asparagus. Bring a kettle of salted water to a boil and cook asparagus until crisp-tender, about 2 minutes. Drain asparagus in a colander and pat dry. In a large non-stick skillet, cook butter over moderately high heat until it just turns golden brown. Add vinegar, asparagus and salt and pepper to taste, and saute` asparagus, stirring gently, until just tender. Add nuts and toss to combine. Serves 4


7 cups Flour

1 cup Cake Flour

1 cup Buttermilk Powder

4 teaspoons Salt

4 teaspoons Sugar

4 Tablespoons Double-acting baking powder

4 teaspoons Baking Soda

1 1/2 cups Vegetable Shortening

1/2 cup Unsalted butter

Place flours, buttermilk powder, salt, sugar, baking powder and baking soda in a large bowl. Use a wire whisk to combine dry ingredients, then cut in the shortening and butter with butter knives or a pastry blender, to form a coarse, crumbly mixture. You can also do this in a large food processor- do it in two half batches- pulsing the processor to cut the fat into the flour. Store mixture in double zip baggies in the freezer for up to three month.

To make biscuits:

3 cups Biscuit Mix

3/4 - 1 cup Ice Water

Preheat oven to 425 degrees F. Place three cups of biscuit mix in a medium sized bowl. Make a 'well' in the center and stir in almost all of the ice water if required. Gently knead on a lightly floured beard about 8 times-do not overwork dough. Roll or pat out to a thickness of 1/2 inch. Cut into rounds between 2 and 2 1/2 inches across, making certain you don't twist the biscuit cutter around as you cut the biscuits, or the biscuits

will topple as they bake. Place on ungreased cookie sheet and bake until lightly golden brown, about 10-12 minutes. Serve hot. These can also be patted into an 8 inch square baking pan or a 9 inch cast iron. Bake until golden, then cut into squares.

**To give as a gift, place a 6-8 ounce jar on top of a folded paper towel in the bottom of a wide mouth quart jar. Cover this with 3 cups of biscuit mix and seal the jar. Decorate the jar as desired, and attach the instructions for baking which are above. Be sure to mention that this should be refrigerated until it is used, but not frozen, as the jam jar may break.


2 cups all-purpose flour

1 tablespoon baking powder

2 teaspoons sugar

1/2 teaspoon cream of tartar

1/4 teaspoon salt

1/2 cup shortening or butter

2/3 cup milk

In medium mixing bowl stir together flour, baking powder, sugar, cream of tartar, and salt. Mix well to distribute the baking powder and the salt.

Using a pastry blender or fork, cut shortening into flour mixture until the mixture resembles coarse crumbs. If you use butter, be sure it is chilled. (Mixing by hand softens the shortening, making the dough sticky and hard to handle.)

Gently push the flour-shortening mixture against the sides of the bowl, making a well in the center. Pour the milk into the well all at once. Using a fork, stir just until the mixture follows the fork around the bowl and forms soft dough.

Turn the dough out onto a lightly floured surface. Knead gently 10 to 12 strokes.

On the lightly floured surface, pat the dough to 1/2-inch thickness (or roll it out with a lightly floured rolling pin, if desired). Sprinkle a little flour over dough.

Cut biscuit dough with a 2-1/2-inch round biscuit cutter, pressing the cutter straight down. Be careful not to twist the cutter or flatten the cut biscuit edges or you won't get straight-sided, evenly shaped biscuits. Dip the cutter into flour between cuts to prevent sticking. If you do not have a biscuit cutter, use a straight-sided glass. Or, pat the dough into a 1/2-inch-thick rectangle and cut into squares or triangles using a sharp knife.

Using a metal spatula, carefully transfer the cut biscuits to an ungreased baking sheet. For crusty-sided biscuits, place about 1 inch apart. For soft-sided biscuits, place biscuits close together in an ungreased baking pan.

Reroll scraps of dough and cut into biscuit shapes. Try to cut out as many biscuits as possible from a single rolling of dough. Too many rerollings of the dough causes biscuits to be tough and dry.

Bake biscuits in 450 degree F. oven 10 to 12 minutes or until biscuits are golden on the top and the bottom. Serve warm. Servings: Makes 10 to 12 biscuits


3 tablespoons butter

1 small onion, chopped

2 tablespoons flour

1/4 teaspoon coarsely ground black pepper

1/8 teaspoon ground nutmeg

1/2 teaspoon salt, divided

2 cups low-fat (1 percent) milk

2 tablespoons chopped fresh parsley leaves

1 (15-ounce) container part-skim ricotta cheese

1 (10-ounce) package frozen chopped broccoli, thawed and squeezed dry

1/4 cup grated Parmesan cheese

2 cups shredded part-skim mozzarella cheese (8 ounces), divided

9 no-boil lasagna noodles (about 5 ounces)

Preheat oven to 350 degrees. In a 2-quart saucepan, melt butter over medium heat. Add onion and cook until tender and golden, 8 to 10 minutes. Stir flour, pepper, nutmeg and 1/4 teaspoon salt into onion mixture; cook 1 minute, stirring constantly. Gradually stir in milk and cook, stirring constantly, until sauce boils and thickens slightly. Boil sauce 1 minute longer. Stir in parsley. In bowl, mix ricotta, broccoli, Parmesan, 1 cup mozzarella and remaining 1/4 teaspoon salt. In a 11-by-7-inch glass baking dish, spread 1/4 cup white sauce. Arrange 1/3 of no-boil lasagna noodles over sauce, overlapping to fit. Top with one-third of remaining white sauce. Spoon half of ricotta mixture over sauce. Repeat layering once. Then top with remaining lasagna noodles and remaining white sauce. Sprinkle remaining mozzarella on top. Cover lasagna loosely with foil and bake 40 minutes or until hot and bubbly. Makes 6 servings.


One 12-ounce package butterscotch chips

1/3 cup butter or margarine

2 cups graham cracker crumbs

1 cup chopped nuts

One 8-ounce package cream cheese, softened

One 14-ounce can Eagle Brand sweetened condensed milk

1 teaspoon vanilla extract

1 egg

Preheat oven to 350 degrees In a medium saucepan, melt butterscotch chips and butter or margarine. Stir in graham cracker crumbs and nuts. Press half of this mixture firmly into the bottom of a greased 9- by 13-inch baking pan.

In a large mixing bowl, beat cream cheese until fluffy. Beat in condensed milk, vanilla and egg. Mix well. Pour this mixture onto the crust in pan. Top with remaining crumb mixture.

Bake 25 to 30 minutes or until toothpick inserted near the center comes out clean. Cool to room temperature. Chill before cutting into bars. Makes 24 to 36 bars. Refrigerate leftovers.


Nori (dried seaweed)

* Rice:

2 1/2 cups sushi rice or medium-grain white rice

2 1/2 cups water

* Dressing:

1/4 cup rice vinegar

2 tablespoons sugar

Pinch of salt

* Fillings (choose only 3 or 4 of the following):


Pickled ginger



Water chestnuts




Scrambled eggs

* Peanut Dipping Sauce:

3 tablespoons peanut butter

2 tablespoons lime juice

1 tablespoon soy sauce

2 tablespoons fresh cilantro, minced

1 tablespoon toasted sesame oil

1/4 cup water

2 cloves garlic, minced

Bring water and rice to boil. Cover, reduce heat and simmer 20 minutes. Remove from heat and let stand 5 minutes. Mix dressing ingredients with hot rice until very sticky. Spread rice over a cookie sheet to cool. Whisk together peanut dipping sauce ingredients. Serve with sushi. Follow the steps for making the California Vegetarian Rolls. Makes 6-8 rolls


1 cup graham cracker crumbs

3 tablespoons sugar

1/2 teaspoon cinnamon

3 tablespoons butter or margarine -- melted

3 (8oz) packages cream cheese -- softened

1/2 cup sugar

1/2 cup flour

4 eggs

1/4 cup orange juice

1 cup finely shredded carrots

1/4 cup raisins

1/2 teaspoon nutmeg

1/4 teaspoon ginger

2 tablespoons orange juice

Dash salt

2 1/2 cups sifted powdered sugar

1/4 cup raisins

Combine crumbs, 3 tablespoons sugar, cinnamon, and 3 tablespoons butter; press onto the bottom of 9-inch spring form pan. Bake at 325 degrees F. for 10 minutes. Combine 2-1/2 packages softened cream cheese, 1/2 cup sugar, and 1/4 cup flour, mixing with electric mixer until well blended. Blend in eggs and 1/4 cup orange juice. Add remaining flour, carrots, 1/4 cup raisins, nutmeg and ginger; mix well. Pour over crust. Bake at 450 degrees F. for 10 minutes; reduce heat to 250 degrees F. and continue baking for 55 minutes. Loosen cake from rim of pan. Cool; remove rim. Combine remaining softened

cream cheese, 2 tablespoons orange juice, and salt, mixing until well blended. Gradually add powdered sugar, mixing well after each addition. Pour over cheesecake. Garnish with raisins. Yield 12 servings.


1 cup butter

1 cup firmly packed brown sugar

1 (8 oz) package chopped dates

1 egg

3 cups crispy rice cereal

1 cup coconut flakes

1/2 cup maraschino cherries -- drained and chopped

1 tablespoon vanilla

2 1/2 cups coconut flakes -- for rolling

In 10-inch skillet, melt butter over medium heat. Stir in sugar and dates; remove from heat. Stir in egg. Return to heat; continue cooking over medium heat, stirring constantly, until mixture comes to a full boil, 4 to 6 minutes. Boil, stirring constantly, 1 minute; remove from heat. Stir in rice cereal, 1 cup coconut flakes, cherries and vanilla until moistened. Let stand 10 minutes. Shape rounded tablespoonfuls into 1-inch balls. Roll each ball in remaining flaked coconut. Yield: about 5 dozen (2 cookies per serving)


1 chicken breast, uncooked

1 small onion

1/4 pound fresh green beans

1 small carrot

1 large stalk of celery

2 scallions

2 tablespoons chicken fat or oil

2 tablespoons soy sauce

1/8 teaspoon ground black pepper

1/2 cup canned bamboo shoots

1/3 cup canned sliced mushrooms

1 cup fresh chicken stock or canned chicken broth

2 teaspoons cornstarch

1/2 teaspoon brown sugar

1 cup fresh bean sprouts

Note: If canned chicken broth is used, reduce soy sauce to 1 tablespoon.

Slice the chicken breast into 1/8-inch strips, 2 inches long. Cut onion, beans, carrots, celery and scallions into pieces of similar size, but keep separate. Beans and scallions should be cut on diagonal.

Heat chicken fat or oil in a large skillet. Saute onion until transparent. Add 1 tablespoon of soy sauce, the black pepper and the chicken. (If using canned chicken broth in this recipe, use 1/2 tablespoon of soy sauce and 1/2 tablespoon of water.) Stir-fry until chicken looks firm and white, about 5 minutes. Remove and set aside.

Using the same skillet and the oil remaining in it, stir-fry the green beans and carrots with 1 tablespoon of soy sauce (or 1/2 tablespoon of soy sauce and 1/2 tablespoon of water if using canned chicken broth later in recipe). Add 1 tablespoon of water if vegetables start to scorch. Cook until beans start to look translucent. Add the celery, bamboo shoots (reserve brine), mushrooms and chicken stock or broth. Stir and cook until vegetables are slightly tender. If mixture looks dry, add 1/4 cup more stock or broth.

Mix cornstarch and brown sugar with 2 tablespoons of brine from canned bamboo shoots. Pour into vegetable mixture stirring until it thickens. Add cooked chicken-onion mixture and bean sprouts. Stir until bean sprouts look slightly transparent. Add scallions and serve with rice or Chinese noodles.



1/2 cup Parmesan cheese -- grated

1/4 cup dry bread crumbs

1 teaspoon dried oregano

1 teaspoon dried parsley

1/4 teaspoon paprika

1/4 teaspoon salt

1/4 teaspoon ground black pepper

6 chicken breast halves -- boneless, skinless

1/4 cup butter or margarine -- melted

In a large bowl, combine first seven ingredients. Dip chicken in butter and then into crumb mixture. Place in a greased 15- x 10- x 1-inch baking pan. Bake, uncovered, at 400 degrees F. for 20 to 25 minutes or until chicken is tender and juices run clear. 6 srv


For a main dish soup, remove the meat from the bones, cube the meat, and return 2 cups cubed chicken to the broth with the vegetables.

1 4- to 5-pound stewing chicken

2-1/2 quarts water

2 onions, cut up

1 leek, sliced

3 stalks celery, sliced

1 tablespoon salt

1/4 teaspoon pepper

2 carrots, sliced

2 parsnips, sliced

4 or 5 parsley sprigs

4 fresh dill heads or 1/4 teaspoon dried dillweed (optional)

1 recipe Matzo Balls


Place chicken in an 8- to 10-quart pot. Add water, onions, leek, celery, salt, and pepper. Bring to boiling. Reduce heat; simmer, covered, 1-1/2 hours or until chicken is almost tender. Add carrots and parsnips; simmer, covered, 30 minutes more or until chicken and vegetables are tender.

Remove chicken; refrigerate meat for another use. Lift vegetables from broth with slotted spoon. Strain broth. Return vegetables to strained broth. Add parsley and dill, if desired. Heat through. Skim fat. Serve in bowls with Matzo Balls. Makes 12 side-dish servings or 8 main-dish (with the chicken) servings.

Matzo Balls: In a mixing bowl combine 1 cup matzo meal, 1 teaspoon salt, and dash pepper. Beat in 4 slightly beaten eggs and 1/4 cup chicken fat (smaltz) until well blended. Stir in 1/4 cup carbonated water. Cover and chill at least 2 hours. With wet hands, shape dough into 1-inch balls. Carefully drop dough into a large pot of gently boiling salted water. Cover; simmer 30 minutes or until Matzo Balls test done (they should be light and cooked all the way through). Do not uncover pot until end of cooking. Remove carefully with slotted spoon. Serve in hot Chicken Soup. Makes about 30 balls.


4 small pears

2 tablespoons lemon juice

2 teaspoons vanilla

1/2 teaspoon ground cinnamon

2 tablespoons chocolate-flavored syrup

Core pears from bottom end, leaving stems intact. Peel pears. If necessary,

cut a thin slice from bottoms of pears to help stand upright.

Place pears in a 2-quart-square baking dish. Stir together lemon juice, vanilla, and cinnamon. Brush onto pears. Pour any extra lemon juice mixture over pears.

Bake, covered, in a 375 degree F. oven for 30 to 35 minutes or until pears are tender. Cool slightly.

To serve, place warm pears, stem end up, on dessert plates. Strain baking liquid; pour liquid into a small bowl. Stir in chocolate-flavored syrup. Drizzle sauce over pears. Serve warm. Servings: 4


3 cups Flour

2 tablespoons Sugar

2 tablespoons Baking Powder

4 1/2 teaspoons Cinnamon

1 1/4 teaspoons Salt

In a quart jar, combine all ingredients in layers, placing flour on bottom, then cinnamon in middle and other ingredients on top. Place seal on jar. Store in a cool, dry place up to 6 months before using. Use the following recipe when you are ready to make pan-cakes, or copy it onto a recipe card and attach it to your decorated jar to give as a gift:


In a medium bowl, combine 3/4 cup Milk, 1 Egg and 2 Tbsp. Vegetable Oil.

With a wire whisk, blend in 1-1/3 cups Pancake Mix until moistened but still lumpy. Cook on a lightly greased griddle or skillet. Makes about 10- 5 inch pancakes.

Copyright Kaylin Cherry RF4FP.


1 1/3 cups flaked coconut

1/3 cup sugar

3 tbsp. flour

1/8 tsp. salt

2 egg whites

1/2 tsp. almond extract

Combine coconut, sugar, flour and salt in mixing bowl. Stir in egg white and almond extract, mix well. Drop from teaspoon onto lightly greased baking sheet. Bake at 325 degree for 20 to 25 minutes or until edges of cookies are golden brown. Remove from baking sheets immediately. Makes 18 cookies.


1 cup boiling water

3 cups grated coconut (1 nut)

Boiling water as needed

1/4 teaspoon cream of tartar

1 1/2 cups sugar

Pour 1 cup boiling water onto the grated coconut and let stand 15 minutes. Knead with hands, then squeeze through 2 thickness of cheesecloth, extracting as much coconut milk as possible.

Measure coconut milk and add enough boiling water to make 1 1/2 cups. In a saucepan, pour 1 cup of the coconut milk and stir in cream of tartar and sugar until dissolved. Cook slowly without stirring until temperature reaches 224 degrees. Stir in another 1/4 cup of the milk and reheat slowly to 224 degrees. Repeat with remaining 1/4 cup of the coconut milk.

Each addition of coconut milk adds to caramelizing of the syrup, giving it a light brown color and a more distinctive coconut flavor. Remove syrup from heat. Pour into a covered glass jar and refrigerate. Will keep several weeks.


1/2 pound conch, ground (lobster or shrimp may be substituted)

1/2 medium green bell pepper, finely minced

1/2 medium onion, finely minced

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon baking powder

2 tablespoons tomato paste

1 1/2 teaspoons lime juice, freshly squeezed

1 1/2 cups all-purpose flour

1 cup cornstarch

2-4 cups peanut oil for deep frying

In the bowl of a food processor fitted with a metal blade, combine conch, bell pepper, onion, salt, black pepper, baking powder, tomato paste and lime juice. Process until finely minced. Add flour and process until well blended.

Place cornstarch in a small bowl. Roll conch mixture into 12 balls. Roll each ball in cornstarch and deep fry in preheated oil 1-2 minutes or until golden brown and cooked through. Makes 12 fritters.


6 tablespoons butter

1 pound sirloin steak -- trimmed and cut into thin strips

6 ounces button mushroom -- sliced

1 teaspoon prepared mustard

pinch freshly grated ginger

2 tablespoons dry sherry

5/8 cup heavy cream

salt and ground black pepper to taste

4 toast slices -- cut into triangles

Preheat oven to 375 degrees F. Melt the butter in a large skillet and gently fry the steak over low heat, stirring frequently for about 6 minutes. Using a slotted spoon, transfer the steak to an ovenproof dish and keep warm. Add the sliced mushrooms to the skillet and cook for 2 to 3 minutes in the juices remaining in the pan. Add the mustard and pinch of ginger. Add the salt and pepper to taste. Cook for about 2 minutes, then add the sherry and cream. Cook an additional 3 minutes, then pour the cream sauce over the steak. Bake the steak and cream mixture in the preheated oven for 10 minutes. Serve with warm triangles of toast. Serves 4.


6 Chicken Legs -- (can use quarters)

6 Chicken Thighs


3 Bay Leaves

1 medium Yellow Onion -- chopped

3 stalks Celery -- sliced

2 tablespoons Olive Oil

5 Cloves Garlic -- minced

32 ounces Tomato Sauce

32 ounces Stewed Tomatoes

1/2 teaspoon Salt

1/2 teaspoon Black Pepper

1 teaspoon Chili Powder

1 teaspoon Paprika

1/2 teaspoon Oregano

1/2 teaspoon Basil

8 servings Spaghetti -- uncooked

Place chicken quarters (legs & thighs) into a crockpot early in the day. It's fine if they are still frozen. Cover just barely with water, salt to taste and bay leaves. Turn the crockpot on low and go to work (or carry on your normal day's activities.

In the evening, turn off the crockpot. Remove chicken from the crockpot and discard skin and bones. In a deep pot, heat olive oil. Add onion and garlic and cook until the onions are translucent. Add tomato sauce and stewed tomatoes, the chicken and about a cup of the chicken broth from the crockpot. (If you add too much broth, the sauce will be too soupy; if you add too little, the chicken taste will be a bit weak.) Stir, cutting up the whole tomatoes. Add spices, and onion/celery mixture. Cook, stirring occasionally. Cook spaghetti according to package directions. Mix noodles with sauce, and serve with grated Parmesan cheese on the side.


5 ounces Kraft Old English Sharp Cheese Spread

8 ounces cream cheese

7-1/2 ounces canned crab meat

1/4 cup light cream (half & half)

1/4 teaspoon garlic salt

1/2 Worcestershire sauce

1/4 teaspoon cayenne pepper

In a double boiler, place cheese spread and cream cheese and stir until smooth. Add remainder of ingredients, heat, stirring constantly until thoroughly blended. If too thick,

add half & half, continue stirring until smooth and hot. Place in a fondue pot, keep hot and serve with chunks of French bread on fondue forks.


1 head garlic

4 cups shelled fresh peas or frozen petit peas

2 cups water

1 tablespoon unsalted butter

3 tablespoons fresh lemon juice

1 tablespoon chopped fresh tarragon leaves

3/4 pound farfalle (bow-tie pasta)

1/2 cup fresh snow peas or pea shoots

Preheat oven to 425 degrees. Cut 1/2 inch off top of garlic head, exposing cloves, and wrap garlic tightly in foil. Roast garlic in middle of oven 30 minutes, or until very soft, and cool. Squeeze roasted garlic from head into a blender.

In a saucepan, boil peas in 2 cups salted water until just tender, about 5 minutes. In a blender, puree garlic, peas with cooking liquid, butter, lemon juice, tarragon, and salt and pepper to taste. Transfer puree to a saucepan and keep warm, covered.

In a 6-quart pot, bring 5 quarts salted water to a boil and cook pasta, stirring occasionally, until al dente. Drain pasta in a colander; in a bowl toss pasta with sauce, snow peas or pea shoots, and salt and pepper to taste.


For a shortcut to this impressive dessert, start with a purchased angel food cake mix. Prepare according to package directions, adding the orange flower water and chopped edible flowers to the batter before baking.

1-1/2 cups egg white (10 to 12 large eggs)

1-1/2 cups sifted powdered sugar

1 cup sifted cake flour or sifted all-purpose flour

1-1/2 teaspoons cream of tartar

1 cup granulated sugar

1 cup chopped edible flowers or 1/2 cup dried edible flower

2 tablespoons light-colored corn syrup

1/2 teaspoon orange flower water or orange extract

4 cups sifted powdered sugar

1 to 2 tablespoons hot water

Edible flowers such as calendula, dianthus, and lavender

3 cups Edible Flowers


1. In an extra-large mixing bowl, allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift the 2-1/2 cups powdered sugar and flour together 3 times; set aside.

2. Preheat oven to 350° F. Add cream of tartar and the 1 teaspoon orange flower water or orange extract to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight).

3. Sift about one-fourth of the flour mixture over beaten egg whites; fold in gently. Repeat, folding in remaining flour mixture by fourths, along with chopped edible flowers. Pour into an ungreased 1-inch tube pan. Gently cut through batter with a narrow metal spatula or knife to remove large air pockets.

4. Bake on the lowest rack of the oven for 40 to 45 minutes or until top of cake springs back when lightly touched. Immediately invert cake (leave in pan); cool thoroughly. Using a narrow metal spatula, loosen sides of cake from pan; remove cake.

5. To frost cake, lightly brush off any excess crumbs. Place cake on wire rack over a

15 x 10x1-inch baking pan. Use a spoon or ladle to pour Orange Flower Icing over cake to cover the cake completely. Let stand 20 minutes. Repeat with a second layer of icing. Let dry 20 minutes. Repeat with a third layer of icing. If necessary, reuse the icing that has dripped on the pan, straining it to remove crumbs. Let icing dry completely. Place edible flowers in a circle around bottom edge of cake. If desired, place English daisies or other edible flowers in a tiny vase in center hole of cake. Makes 12 servings.

For Orange Flower Icing, in a large mixing bowl combine corn syrup and the 1/2 teaspoon orange flower water or orange extract. Stir in 2 cups of the sifted powdered sugar and orange juice. Stir in remaining 2 cups powdered sugar and enough of the hot water to make an icing of drizzling consistency. Makes 1-1/2 cups icing.

Dried edible flower confetti: For a more colorful effect in the cake, use dried flower confetti. Spread 3 cups edible flower petals in a single layer on two 15x10x1-inch baking pans or cookie sheets. (Nasturtiums tend to darken and brown when dried, so you might want to avoid using them in the dried confetti.)

Let stand 2 to 3 days until completely dry, stirring occasionally to help the drying process. Snip the dried flower petals into small pieces and measure 1/2 cup to use in the cake. Store remaining in an airtight container in a cool, dark place. Serves: 12




4 to 4-1/2 cups All-purpose flour

1 package Active dry yeast

1 cup milk

3 tablespoons sugar

2 tablespoons margarine or butter

1/2 teaspoon salt

2 beaten eggs

1 cup shredded Asiago or Parmesan cheese (4 ounces)

2 tablespoons snipped fresh chives

1 beaten egg white

1 tablespoon water

1 whole green onion

1 leek thinly sliced (white part only)

fresh chives

1 tablespoon olive oil


1. In a large mixing bowl stir together 2 cups of the flour and the yeast; set aside.

2. In a medium saucepan heat and stir milk, sugar, margarine or butter, and salt just until warm (120° to 130° F) and margarine almost melts. Add milk mixture to dry mixture along with the 2 eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in cheese, snipped chives, and as much of the remaining flour as you can.

3. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape the dough into a ball. Place in a lightly greased bow; turn once. Cover; let rise in a warm place about 1 hour or until dough is double in size.

4. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough into 4 portions. Cover; let rest 10 minutes. Meanwhile, lightly grease 2 baking sheets.

5. Shape dough by gently pulling each portion of dough into a 10x4-1/2 rectangle. Place on prepared baking sheets. In a small bowl stir together egg white and water. Brush loaves with egg white mixture. Gently press green onion onto one loaf. Arrange leek slices on a second loaf. Place several whole chives on a third loaf. Top remaining loaf with parsley sprigs. Gently brush onion, chives, leeks, and parsley with olive oil to prevent them from drying out. Cover and let rise in a warm place until dough is nearly double in size (about 45 minutes).

6. Preheat oven to 375° F. Bake for 15 to 18 minutes or until golden. (If necessary, cover loosely with foil the last 5 minutes of baking to prevent overbrowning.) Remove from baking sheets; cool on wire racks. Makes 4 loaves (16 servings).




Even more traditional than donning bonnets on Easter Sunday is serving baked ham for the holiday dinner. This ritual started long ago, when families celebrated Easter with a platter of the prized ham that symbolized spring.

1 4- to 6-pound cooked boneless ham

Five-Spice Plum Glaze, Maple-Pecan Glaze, or Cranberry Glaze


Place ham on a rack in a shallow baking pan. If desired, use a paring knife to score top of ham in a diamond pattern, making cuts 1/4 inch deep. Insert a meat thermometer. Bake in a 325-degree F. oven for 1-1/4 to 2-1/2 hours or till thermometer registers 140 degrees F. and ham is heated through. During the last 15 minutes of baking, brush ham with Five-Spice Plum Glaze, Maple-Pecan Glaze, or Cranberry Glaze. Heat any remaining glaze and pass with the ham. Serve with buttered new potatoes, steamed baby carrots, and steamed green beans, if desired. Makes 16 to 24 servings.

Five-Spice Plum Glaze: In a small saucepan combine 1 cup plum jam, 1 tablespoon cornstarch, 1/4 teaspoon five-spice powder, and 1/8 teaspoon ground red pepper. Stir in 2 tablespoons soy sauce and 1 tablespoon vinegar. Cook and stir until bubbly. Cook and stir 2 minutes more. Makes about 1 cup.

Maple-Pecan Glaze: In a small saucepan combine 1 cup maple syrup or maple-flavored syrup and 1 cup orange marmalade. Heat and stir till bubbly. Whisk in 1 tablespoon margarine or butter till smooth. Stir in 1/2 cup chopped toasted pecans. Makes 2 cups.

Cranberry Glaze: In a small saucepan combine one 12-ounce can frozen cranberry juice concentrate, thawed; 3 tablespoons Dijon-style mustard; 2 tablespoons brown sugar; 2 tablespoons lemon juice; 4 teaspoons cornstarch; and 1/4 teaspoon ground cloves. Cook and stir mixture till thickened and bubbly. Cook and stir for 2 minutes more. Makes 1-3/4 cups.


1 tablespoon Sugar Substitute, brown -- or Brown Sugar

3 tablespoons Soy Sauce, low sodium

1 1/2 tablespoons Sesame Seeds

2 cloves Garlic -- minced

1/8 teaspoon Black Pepper -- freshly ground

4 medium Chicken Breast halves without skin

Combine all ingredients except chicken, in a one quart casserole dish. Mix well. Rinse chicken in cold water, then pat dry with paper towels. Add chicken to mixture, turning to coat. Cover and marinate in the refrigerator for 2 hours or overnight. Remove chicken from marinade and set the marinade aside. Grill 4 to 5 inches from medium-hot coals or 15 inches from medium-hot coals for 15 - 20 minutes or until center is white when cut with a knife. Turn and baste frequently with reserve marinade.


1 (20 oz) can pineapple chunks in juice -- drained

1 (16 oz) can whole sweet potatoes -- drained and cut into 1/2-inch


3/4 pound smoked sausage -- sliced

3 tablespoons brown sugar

2 tablespoons cornstarch

1/4 teaspoon salt

1 tablespoon butter or margarine

Drain the pineapple chunks, reserving the juice. Add enough water to the juice to measure 1-1/4 cups. Set aside. Place pineapple chunks, sweet potatoes, and sausage in a 10- x 6- x 2-inch baking dish. Set aside. Combine sugar, cornstarch, and salt in a saucepan. Gradually add pineapple juice mixture, stirring until blended. Cook, stirring constantly, until mixture thickens and comes to a boil; boil 1 minute, stirring constantly. Remove from heat and add butter, stirring to melt. Pour over sausage mixture. Cover

and bake at 350 degrees F. for 35 to 40 minutes. Yield: 8 servings.


1 cup milk

1 tbsp lemon juice or vinegar

1 egg

1/3 cup vegetable oil

1/4 cup honey

1 1/2 cups post 100% bran cereal

1 cup raisins or chopped dates

1 1/2 cups all purpose flour

1/4 cup firmly-packed brown sugar or granulated sugar

1 tsp baking soda

1/2 Tsp baking powder

1 tsp cinnamon

Grease 12 large muffin tins or line with paper baking cups. Combine milk and lemon juice or vinegar, set aside to sour. Beat egg in mixing bowl with a fork. Blend in oil, honey, and soured milk. Stir in cereal and raisins or dates, set aside. Combine remaining ingredients in another bowl. Stir liquid mixture into dry ingredients, just until moistened. Spoon batter into cups, generously filling each to the top. Bake at 400 f. for 15 to 20 minutes or until done. Cool. Store in airtight container. Muffins freeze well.

Makes 12 large muffins.



1/2 cup butter or margarine

1/2 cup shortening

1 cup granulated sugar

3/4 cup evaporated milk

1 tablespoon vanilla


3 large eggs

1 1/2 teaspoons vanilla

1 cup whole milk

1/2 cup butter

1 1/2 cups sugar

1 teaspoon salt

3 1/2 teaspoons baking powder

2 cups all-purpose flour

To make filling: Cream butter 5 minutes at medium speed. Add shortening a little at a time. Cream 3 to 4 minutes. Add sugar a little at a time. Mix milk and vanilla, and add to mixture, scraping bowl frequently. The longer you beat mixture, the better it becomes.

To make cake: Preheat oven to 350 degrees. Grease two 8-inch square cake pans or baking dishes or use a 13-inch by 9-inch by 2-inch pan. Beat eggs and vanilla together for 1 minute, then add other items one at a time, beating a minute after each addition. Pour into prepared pans.

Bake 30 to 35 minutes (40 to 45 minutes in oblong pan), or until toothpick inserted in center comes out clean. Cool cake in pan.

It's best to use cake when it is slightly frozen. About 30 minutes in the freezer works best.

Cut cake into 1 1/2-inch by 3 1/2-inch bars. Put bottom side of each bar on wax paper, spread half of the bars with filling and top with unfrosted bar, sandwich style. Refrigerate up to 2 weeks; freeze up to 1 year.



1/4 cup Creamy Italian Salad Dressing

2 Tbs. grated Parmesan Cheese

1 cup Cherry Tomatoes, quartered

14-oz. can Artichoke Hearts, drained and quartered

5-oz. package sliced Pepperoni, cut up into smaller pieces

2-oz. can sliced Ripe Olives, drained

4 Frankfurter or Hot Dog Buns, split

1/2 cup Mozzarella Cheese, shredded

Mix the creamy Italian salad dressing and the grated Parmesan cheese together in a large bowl. Add the tomatoes, artichoke hearts, pepperoni, and ripe olives; toss to blend. Prepare the oven for broiling.

Place the buns, cut sides up, on an ungreased baking sheet. Broil the tops of the buns about 6 inches from the heat for about 5 minutes, or until toasted golden. Spoon the pepperoni mixture onto the toasted buns. Sprinkle the top with mozzarella cheese. Broil for 3 or 4 minutes, or until the cheese is hot and bubbly.








1/4 c Butter

1/2 c Yellow onion peeled, chopped

4 c Cabbage, chopped OR

Thinly sliced

1 ts Caraway seeds (unless you hate them)

1/2 ts Salt

1/8 ts Black pepper

8 oz Package of egg noodles

1/2 c Sour cream (optional)

Melt butter in a large skillet. Add the onion and saute until transparent. Add the cabbage and saute 5 minutes, or until tender but still crisp. Stir in the caraway seeds, salt and pepper. Meanwhile, cook the noodles in salted water as directed on package. Do not overcook. Drain well. Stir the noodles into the cabbage and add the sour cream. Cook five minutes longer, stirring frequently.


1 medium onion, chopped (3/4 cup)

1 cup lentils

3 cups vegetable broth or water

3/4 pound pumpkin, peeled & cut into 1/2" cubes (about 3 c) OR (1 can solid

pack pumpkin)

3 Tablespoons lemon juice

1/4 cup minced fresh parsley

3/4 teaspoon ground ginger

1/4 teaspoon salt (optional)

1/4 teaspoon freshly ground black pepper

1/4 teaspoon ground cumin

1/3 cup sliced scallions

In a large saucepan add the onions, lentils, and broth. Bring the mixture to a boil, reduce the heat, and cover the pan. Simmer the lentils, stirring them occasionally, for 30 minutes. Add the pumpkin, lemon juice, parsley, ginger, salt, pepper, and cumin, stirring to combine the ingredients well. Cover the pan and cook the mixture until pumpkin is tender (about 20-25 minutes). Before serving, toss the mixture with the scallions.



8 ounces Pasta -- bow ties or shells

3 tablespoons Margarine -- divided

1 tablespoon Flour

1/2 cup Vegetable Stock

3/4 cup Milk, 2% low-fat

1/2 cup Cheddar Cheese -- shredded

1/2 cup Parmesan Cheese -- shredded

1 tablespoon Parsley -- fresh, chopped

1 teaspoon Basil

1/4 teaspoon Paprika

1/4 teaspoon Black Pepper

2 cups Broccoli Florets

1 small Sweet Red Pepper -- chopped

1 cup Mushrooms -- sliced

2 tablespoons Scallions -- chopped

Cook pasta according to package directions, until al dente (firm). While pasta is cooking, in medium saucepan, melt 2 Tbsp. of the margarine. Remove from heat, then add flour and stir until blended in. Whisk in stock and milk, stirring over medium heat until mixture comes to a boil and thickens. Reduce heat to low. Stir in cheeses and seasonings. Continue stirring until cheese is melted. Remove from heat and set aside. In a large skillet, melt remaining 1 Tbsp margarine. Add remaining ingredients. Cook vegetables, stirring constantly, for about 5 minutes, until tender/crisp. Reduce heat to

low. When noodles are done, drain. Toss with vegetables and stir in cheese sauce. Garnish with scallion curls if desired.


1/2 cup butter

1/2 cup onions

1/2 cup catsup

1/4 cup brown sugar

3 tblsp Worcestershire sauce

1 glove garlic


Put all in a pan and simmer for 5 min or put in a microwave. Can be doubled, tripled and kept in fridge.


1 can tomatoes (lg)

1-3 cloves garlic




chile(red in cello bag)

Mix in blender use amount of spices to your taste.



Top these tiny cheesecakes with whatever fruit strikes your fancy. The small size makes perfect party treats or light desserts.

Nonstick spray coating

1/3 cup crushed vanilla wafers (8 wafers)

1-1/2 8-ounce tubs fat-free cream cheese, softened (12 ounces total)

1/2 cup sugar

1 tablespoon all-purpose flour

1 teaspoon vanilla

1/4 cup frozen egg product, thawed

3/4 cup red raspberries; blueberries; sliced, peeled kiwifruit; sliced strawberries; sliced, pitted plums, and/or orange sections

Spray 10 muffin cups with nonstick coating. Sprinkle bottom and sides of each cup with about 1 teaspoon of the crushed vanilla wafers. Set pan aside.

In a medium mixing bowl beat cream cheese with an electric mixer on medium speed until smooth. Add sugar, flour, and vanilla. Beat on medium speed until smooth. Add egg product and beat on low speed just until combined. Divide evenly among the muffin cups.

Bake in a 325 degree F. oven for 18 to 20 minutes or until set. Cool in pan on a wire rack for 5 minutes. Cover and chill for 4 to 24 hours. Remove cheesecakes from the muffin cups. Just before serving, top cheesecakes with fresh fruit. Servings: 10


8 large eggs

1/2 cup mayonnaise

1/4 teaspoon dry mustard

1/4 teaspoon curry powder

4 drops hot pepper sauce -- or to taste

1 plump Kirby (pickling) cucumber

1 stalk celery

Salt and freshly ground black pepper to taste

8 slices bread -- fine-textured

8 strips bacon -- optional

Lettuce leaves

Choose a saucepan large enough for the eggs to all lie on the bottom. Cover them with a good inch of cold water. Put the uncovered pan over a medium-hot flame and heat the water until it is gently bubbling. Reduce heat to a simmer and cook for 10 minutes. Remove the eggs one by one with a slotted spoon and put them in a bowl filled with cold water. Peel when cool. Measure the mayonnaise into a mixing bowl. Sprinkle evenly with the dry mustard and curry powder. Add the hot sauce and mix everything together thoroughly.

Peel the cucumber. Slice it vertically into 6 long ovals. Cut out the seedy centers from the slices that have them and either eat or discard. Cut the remaining cucumber flesh into small cubes. Chop the stalk of celery into similar size bits. If the stalk has any leaves attached, mince and add these too. Stir both vegetables into the mayonnaise.

Use an egg slicer or a sharp knife to cut the boiled eggs into small cubes. Wipe the cutting wires or knife blade with a paper towel moistened with cooking oil before each slice. Sprinkle the cubes of egg with salt and black pepper to taste. Gently turn these into the mayonnaise. Let the egg salad mellow in the refrigerator for half an hour.

To serve, spread equal portions on 4 slices of good-quality sandwich bread (toasted, if you prefer). Add a few strips of bacon and some lettuce leaves, and top each with a second slice of bread. Yield: 4 servings.


1 1/2 cups Boiling Water

1 cup Oatmeal

1/2 cup Butter or Margarine

1 cup Brown Sugar

1 cup Sugar

2 Eggs

1 1/2 cups Flour

1 teaspoon Baking Soda

1 teaspoon Cinnamon

1 teaspoon Nutmeg

1/2 teaspoon Salt


1/4 cup Brown Sugar

1/2 cup Sugar

1 cup Coconut

1 cup Nuts -- chopped, optional

6 tablespoons Butter or Margarine

1/2 cup Evaporated Milk

1/2 teaspoon Vanilla

Pour boiling water over oats, then mix well. Cream butter or margarine, sugars and eggs. Stir soaked oatmeal into butter mixture and mix well. Stir in dry ingredients, then pour into a 9 x 13 inch pan which has been prepared with non-stick cooking spray or has been greased and floured. Bake at 350 degrees F. for 30 - 35 minutes.

Topping: Combine all ingredients except vanilla. Heat until bubbly, then

stir in vanilla. Spread on cake.


1 1/2 cups Boiling Water

1 cup Oatmeal

1/2 cup Applesauce, unsweetened

1 cup Brown Sugar

1 cup Sugar

4 tablespoons Soy Flour -- heaping

2 tablespoons Water

1 1/2 cups Flour

1 teaspoon Baking Soda

1 teaspoon Cinnamon

1 teaspoon Nutmeg

1/2 teaspoon Salt


2 cups Apple Pie Filling (Spoon over each portion as served.)

Pour boiling water over oats which are in a small bowl, then mix well. In another small bowl, combine soy flour and 2 Tbsp. water, then mix well. Cream applesauce, sugars and soy flour mixture. Stir soaked oatmeal into sugar mixture and mix well. Stir in dry ingredients, then pour into a 9 x 13 inch pan which has been prepared with non-stick cooking spray or has been greased and floured. Bake at 350 degrees F. for 30 - 35 minutes.


2 pounds lean ground beef

1 1/4 cups crushed Wheatsworth's crackers (any whole wheat cracker should work)

1/2 cup milk

1 package Lipton's onion soup mix

1 egg

1/4 cup minced onions

1 1/4 teaspoons salt

1/4 teaspoon each, thyme, pepper, dry mustard, celery salt, garlic powder

1 tablespoon Worcestershire

3 tablespoons catsup

Mix together all ingredients thoroughly. Put in loaf pan or shape into loaf on flat pan. Bake in preheated 350 degree F oven for 1 hour.


If your pears are firm, ripen them at room temperature in a paper bag until they yield to gentle pressure.

2 medium red or yellow pears, such as Bartlett

Lemon juice

4 cups fresh spinach leaves

4 cups leaf lettuce

3 oranges, peeled, halved, and sectioned

1 recipe Herbed Balsamic Vinaigrette


Slice pears; brush cut edges with lemon juice. On a serving platter arrange spinach and lettuce. Top with orange and pear slices. Before serving, add dressing; toss to coat. Makes 8 to 10 side-dish servings.

Herbed Balsamic Vinaigrette: In a screw-top jar combine 1/4 cup olive oil; 1/4 cup balsamic or wine vinegar; 1 to 2 tablespoons sugar, if desired; 1 teaspoon snipped fresh basil or 1/4 to 1/2 teaspoon dried basil, crushed; 1 teaspoon snipped fresh thyme or 1/4 to 1/2 teaspoon dried thyme, crushed; 1/2 teaspoon snipped fresh marjoram or 1/4 to 1/2 teaspoon dried marjoram, crushed. Cover the jar and shake well to mix.

Chill the dressing until serving time or up to 1 week. Makes about 1/2 cup vinaigrette.




1 18.25-ounce Duncan Hines dark Dutch fudge cake mix

1/3 cup water

2 tablespoons shortening


3 1/2 cups powdered sugar

1/2 cup shortening

1/2 tablespoon granulated sugar

3 tablespoons hot water

1/2 teaspoon vanilla extract

Preheat oven to 325 degrees. Blend cookie ingredients with electric mixer, then knead with hands until it reaches the consistency of dough. Form dough into balls about 3/4-inch in diameter and press flat, 1/2 inch apart on greased cookie sheets. Bake 4 to 6 minutes, or until crunchy.

Let cookies cool on sheets. As they cool, combine filling ingredients well with electric mixer. With hands, form filling into balls about 1/2- to 3/4-inch in diameter. Place filling ball in center of flat side of cooled cookie and press with another cookie, flat side down, until filling spreads to edge.




1 cup buttermilk

1 teaspoon Worcestershire sauce

1 teaspoon dry mustard

1 teaspoon oregano

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 pound turkey cutlets -- lightly pounded

2 egg whites -- lightly beaten

1-1/4 cups dry breadcrumbs

1 tablespoon vegetable oil -- divided

Whisk buttermilk, Worcestershire sauce, mustard, oregano, salt, and pepper together. Place the cutlets in a shallow dish and pour this mixture over them. Turn to coat thoroughly, refrigerate, and let marinate for 30 minutes or up to 24 hours. Put the egg whites in a shallow dish, and the breadcrumbs in another. Heat half the oil in a large, nonstick skillet over a moderate burner. Using tongs, take a cutlet out of the marinade, dip it in the egg whites, and then coat it with the breadcrumbs. Gently shake off the excess breading. Cook 2 minutes on one side, then, using a flat spatula, turn and

cook until done, about 2 to 4 minutes more. Repeat with all of the cutlets, adding more oil in a thin layer as necessary. If loose breadcrumbs in the skillet start to burn, wipe them out with a paper towel.


2 big handfuls wild dandelion greens

1 clove garlic, minced

4 tablespoons strong, fruity olive oil

2 tablespoons red wine vinegar

2 hard-boiled eggs, grated

Salt and pepper to taste

Grated Asiago cheese, if desired

Thoroughly wash and dry greens. Place them in large bowl and refrigerate. In small bowl, combine garlic, olive oil and vinegar. Allow to stand 10 minutes. Toss greens with dressing. Add eggs and season with salt and pepper. Garnish with Asiago, if you like.


(Gari or Shoga)

8 ounces ginger root

3 fluid ounces rice vinegar

2 tablespoons mirin

2 tablespoons sake

5 teaspoons sugar

Scrub ginger under running water as you would a potato for baking. Blanch in boiling water 1 minute; drain. Combine vinegar, mirin, sake and sugar in small pan. Bring to boil, stirring until sugar has dissolved. Cool. Place ginger into sterilized jar and pour cooled vinegar over ginger. Cover and keep 3-4 days before using. Will keep refrigerated up to 1 month. The pale pink color develops as it ages; however, you may add a small amount of red food coloring. Mirin is a very sweet rice wine used only for cooking. A teaspoon of sugar may be substituted for a tablespoon of mirin, or an equal amount of sake. Sake is a rice wine that often accompanies sushi. Dry sherry is a potential but inferior substitute. Serves 16.


1/2 tsp. cinnamon

1/4 tsp. ginger

1/8 tsp. allspice

1/8 tsp. nutmeg

Mix together to make 1 tsp of pumpkin pie spice.


2-1/2 cups sugar

1 c vegetable oil

3 eggs

3 c flour

2 t baking soda

1 t ground cinnamon

1 t ground nutmeg

1/2 t salt

1/4 t ground cloves

1 can (15 oz) solid-pack pumpkin

Confectioners' sugar

In a mixing bowl, blend sugar and oil. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt, and cloves; add to egg mixture alternately with pumpkin. Transfer to a greased 12 cup fluted tube pan. Bake at 350 degrees for 60-65 minute or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Remove pan and cool completely Dust with confectioners sugar. Yield 12-16 servings.


1 teaspoon vegetable oil

1 small onion, chopped

2 cloves garlic, minced

1 cup pumpkin, peeled and cut into 1/2-inch cubes

1/4 cup sherry

1/4 cup vegetable broth

2 cups cooked black beans or equivalent, canned

1/2 teaspoon salt

1/2 teaspoon cumin

1/2 teaspoon thyme

3 green onions, sliced

In a large non-stick frying pan, heat oil. Add onion, garlic, and pumpkin and sauté until the onion is softened. If using canned pumpkin, add with sherry and broth and simmer until the pumpkin is tender when pierced with a fork, about 8 minutes. Add the beans, salt, cumin, and thyme; continue to simmer until the beans are heated through. Garnish with green onions.



Muffin Ingredients:

1 cup All-purpose Flour

2 tsp. Baking Powder

1/2 tsp. Baking Soda

1/4 tsp. Salt

1/4 tsp. ground Cinnamon

3/4 cup Quick-cooking Oats

1/2 cup Brown Sugar, firmly packed

1 large Egg

1/3 cup Vegetable Oil

1/3 cup Orange Juice

1 cup fresh or frozen Rhubarb, diced

Topping Ingredients:

1/4 cup Quick-cooking Oats

1/4 cup Brown Sugar, firmly packed

2 Tbs. Pecans, chopped

2 Tbs. Butter, softened

1/8 tsp. ground Nutmeg

1/8 tsp. ground Cinnamon

In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Add the quick-cooking oats and the brown sugar; set aside. In a small mixing bowl, blend together the egg, oil, and orange juice. Stir into the dry ingredients until the batter is just moistened. Add the rhubarb, folding to blend.

Combine the topping ingredients in a small bowl, making sure the crumbly mixture is well blended. Fill greased or paper-lined medium muffin tin wells about two-thirds full with the batter. Sprinkle the topping mixture over the top of each muffin. Bake in a pre-heated 350-F degree oven for 18 to 20 minutes, or until muffins test done. Cool for 5 minutes in the muffin tin; remove to a wire rack to complete cooling.


For cardamom cream:

1 cup well-chilled heavy cream

2 tablespoons sugar

1/4 teaspoon ground cardamom

For compote:

1 pound rhubarb

1 pint strawberries

1 cup water

1 cup sugar

8 shortbread rounds such as Walkers Shortbread Highlanders, or other shortbread

Make cardamom cream: In a bowl with an electric mixer beat cream with sugar and cardamom until it just holds stiff peaks. (Cardamom cream may be made 3 hours ahead and chilled, covered.)

Make compote: Trim rhubarb, discarding any leaves, and cut crosswise into 1-inch pieces. Hull strawberries and quarter lengthwise, transferring to a large bowl. In a 12-inch heavy skillet, bring water and sugar to a boil, stirring until sugar is dissolved, and boil 1 minute. Add rhubarb in 1 layer and cook at a bare simmer, gently stirring once or twice until rhubarb is tender but not falling apart, about 10 minutes. With a slotted spoon, transfer rhubarb to bowl with strawberries and gently stir to combine. Boil syrup until reduced to about 3/4 cup, about 3 minutes. Divide shortbread rounds among 4 plates and top with compote and cardamom cream. Drizzle plates with syrup.


3 cloves garlic

3 tablespoons olive oil

1 1/2 pounds flank steak

Salt and pepper

1/2 pound button mushrooms

Peel and mince garlic and combine with 2 tablespoons olive oil.

Heat oven to 500 degrees. Put a wide, shallow roasting pan on bottom shelf in the oven and heat it for 5 minutes. Rub steak with garlic oil and season it with salt and pepper. Toss mushrooms in remaining oil to coat them lightly.

Place steak in preheated roasting pan. Scatter mushrooms around steak and heat in oven for 8 minutes. Turn steak, stir mushrooms and cook another 6 to 8 minutes, or until somewhat underdone but close to your preference. Let steak sit 5 minutes before serving. Serve with roasted, baked or mashed potatoes, and cooked greens or cabbage, if you like.


2 tablespoons vegetable oil

1/4 cup flour

3 cups low-fat (1 percent) milk

1/4 cup grated Parmesan cheese

1/2 teaspoon coarsely ground black pepper

2 (9-ounce) packages frozen creamed spinach, thawed

4 cups shredded part-skim mozzarella cheese (1 pound)

1 (15-ounce) container part-skim ricotta cheese

1 (8-ounce) package no-boil lasagna noodles

1 (14- or 15-ounce) can salmon, drained and flaked

In a 2-quart saucepan, heat vegetable oil over medium heat until hot; stir in flour; cook 1 minute. Gradually stir milk into flour mixture, stirring constantly, until mixture boils and thickens. Stir in Parmesan and pepper; set white sauce aside. In medium bowl, mix creamed spinach with mozzarella and ricotta.

Preheat oven to 375 degrees. Spread 1/4 cup white sauce to cover bottom of 13-by-9-inch baking dish. Arrange 1/3 of no-boil lasagna noodles over sauce, overlapping to fit. Spoon half of ricotta mixture over noodles; top with half of salmon. Repeat layering once. Top with remaining lasagna noodles and remaining sauce.

Cover baking dish with foil and bake lasagna 40 minutes. Remove foil and bake 10 to 15 minutes longer or until lasagna is hot and bubbly, and top is lightly browned. 8 srv


4 1/2 Pounds of Ripe Tomatoes

2 medium Green Peppers

1 Red Pepper

6 Jalapeno Peppers with Seeds

1 Large Spanish Onion

1 small can green chilies

2 cloves of garlic

3/4 cup vinegar

1/4 tsp. salt

1/4 cup brown sugar

small can tomato paste (8oz?)

2 tsp. paprika (heaping)

Boil whole tomatoes until skin starts to split, about 5 minutes. Transfer to sink filled with cold water, peel off skin, core and dice. Add the above ingredients and let simmer for I hour. Makes about 6 (500ml ) Bottles.



2 bags frozen Cauliflower

1 small onion

1/2 extra sharp cheddar cheese

1/2 pint whipping cream



Place 1 bag of cauliflower in glass baking dish. Season with salt and pepper, layer sliced onion, and cheese. Place the other bag of cauliflower on top and layer with cheese. Pour whipping cream over cauliflower and add 1 carton full of water. Cover and bake at 350 degrees for about 45 mins. to an hour. Yield: 12 Servings


3 tablespoons white sesame seed (toasted and ground)

1 1/2 tablespoons dashi (Japanese fish stock)

1 tablespoon sugar

2 tablespoons rice vinegar

1/2 tablespoon light soy sauce

1/2 tablespoon sesame seed oil

Mix together and mix well between servings. Makes 1/2 cup.


5 tablespoons olive oil, divided

1 medium onion, minced

1 pound mushrooms, trimmed and sliced

Salt and pepper

10 ounces (12 cups) spinach leaves, washed, stemmed and chopped

2 medium garlic cloves, minced

1 (28-ounce) can crushed tomatoes

2 tablespoons chopped fresh basil or parsley leaves

15 dried 7-by-3 1/2-inch no-boil lasagna noodles

1 pound mozzarella cheese, shredded (about 4 cups)

5 ounces Parmesan cheese, grated (about 2/3 cup)

Cooking spray for foil

Heat 2 tablespoons olive oil over medium heat in a soup kettle. Add onion; saute until translucent, about 5 minutes. Add the mushrooms and saute` until golden, about 8 minutes. Season with salt and pepper to taste. Remove the mushrooms; set aside. In the same pan, heat 1 tablespoon olive oil over medium heat; add the spinach. Cook, stirring often, until wilted, about 5 minutes. Season with salt and pepper to taste. Set aside.

Heat the remaining 2 tablespoons oil and the garlic in a 10-inch skillet over medium heat until fragrant but not brown, about 2 minutes. Stir in the tomatoes; simmer until thickened slightly, about 10 minutes. Stir in basil or parsley and salt and pepper to taste. Pour into a large measuring cup. Add enough water to make 3 1/2 cups.

Spread 1/2 cup sauce evenly over bottom of greased 13-by-9-inch lasagna pan. Lay three noodles crosswise over sauce, making sure they do not touch each other or the sides of the pan. Spread 3/4 cup prepared vegetables evenly over noodles, 1/2 cup sauce evenly over vegetables, and 3/4 cup mozzarella and 2 generous tablespoons Parmesan evenly over sauce.

Repeat layering of noodles, vegetables, sauce and cheeses three more times. For fifth and final layer, lay final three noodles crosswise over previous layer and top with remaining 1 cup tomato sauce, 1 cup mozzarella and 2 tablespoons Parmesan.

(At this point, the lasagna can be wrapped in plastic and aluminum foil, and frozen for up to 1 month. If frozen, defrost in refrigerator and remember to remove plastic wrap before re-heating.)

Adjust oven rack to middle position and heat the oven to 375 degrees. Cover the pan with a large sheet of foil greased with cooking spray. Bake 25 minutes (30 minutes if chilled); remove foil and continue baking until the top turns golden brown in spots, about 15 minutes. Remove pan from oven and let lasagna rest 5 minutes. Cut and serve immediately. Makes 8 to 12 servings.


1 package (10 ounces) frozen chopped spinach, thawed & drained

1/2 cup carrots, finely chopped

1 tablespoon onion, finely chopped

1/2 cup mayonnaise

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

4 ounces Swiss cheese, shredded (1 cup)

1 package (17.25 ounces) frozen puff pastry sheets, thawed

1 egg, lightly beaten

1 tablespoon water

Preheat oven to 425 degrees. Cover 12x15" Rectangle baking sheet. Place drained spinach on paper towels and press to remove excess moisture. Chop carrots. Place carrots, onion, mayonnaise and seasonings in large mixing bowl. Add cheese into bowl and mix well. Lightly sprinkle counter or other surface with flour to roll out pastry. Roll out one pastry sheet into a 12-inch square. (Do not separate squares.) Using a tablespoon, place a scant scoop spinach mixture in center of each square. Flatten slightly with back of spoon. Combine egg and water. Brush egg mixture over cut

lines in pastry and around outside edge of large square.

For each appetizer, bring two opposite corners of each square up and over filling, pinch together firmly and twist. Place on Baking sheet. Brush appetizers with egg mixture.

Brush appetizers with egg mixture. Bake 17-18 minutes or until golden brown. Remove to serving platter using a small Spatula. Repeat with remaining pastry sheet and spinach mixture. Serve warm.

Tip: The spinach mixture can be made ahead of time and refrigerated, but assemble and bake the puffs just before serving. 32 Servings



3 cups all-purpose flour

3/4 cup firmly packed brown sugar

1-1/2 cups butter or margarine -- chilled


3/4 cup firmly packed brown sugar

1-1/2 cups corn syrup

1 cup milk

1/3 cup butter or margarine -- melted

1 teaspoon vanilla extract

4 eggs

1-1/2 cups chopped pecans

Preheat oven to 400 degrees F. Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients; blend until crumbly. Reserve 2 cups crumbs for filling and topping. Press remaining crumbs in bottom and 3/4 inch up sides of un-greased 15- x 10-inch jelly roll pan. Bake at 400 degrees F. for 10 minutes. In a large bowl, combine 1/4 cup reserved crumbs and all filling ingredients except pecans; mix well. Stir in pecans. Pour over pre-baked crust; bake additional 10 minutes. Reduce oven temperature to 350 degrees F. Sprinkle remaining 1-3/4 cups reserved crumbs

over filling; bake at 350 degrees F. for 20 to 25 minutes or until filling is set and crumbs are golden brown. If desired, serve with whipped cream or ice cream. 15 servings.


1 cup Brown Sugar

1/2 cup Beef or Chicken Broth,

3/4 cup diced lemon or pineapple

1 carrot, shredded

1/2 cup diced green bell pepper

1 tablespoon lemon juice

1 tablespoon vinegar

3 tablespoons soy sauce

2 tablespoons cornstarch, approximate.

Mix soy sauce with cornstarch and add to the rest of the ingredients. Bring to a boil and cook till thickened. Thickness can be adjusted with the amount of cornstarch used.


1/2 C water

1/2 C brown sugar

1/4 C vinegar

1/4 C catsup

1 tsp. soy sauce

Bring to boil and thicken with cornstarch (between 1/8 and 1/4 cup) dissolved in small amount of water.


1/2 recipe cooked rice

3 sheets toasted nori (dried seaweed)

3 tablespoons wasabi powder (yields enough prepared wasabi for assembling and serving 5 rolls)

1 recipe Seared Tuna (recipe below)

6 scallions (green tops only), thinly sliced

1 (4-ounce) package Japanese radish sprouts (Kaiware) or other sprouts, shredded Daikon radish or julienned cucumber

8 ounces fresh tuna fillet

1/4 teaspoon shichimi (Japanese 7-spice powder) or a pinch of cayenne pepper

1/3 cup soy sauce

1 (10-ounce) jar pickled ginger

Good-quality soy sauce for dipping

Prepared wasabi

Follow the steps for making the California Vegetarian Rolls, except don't flip the nori and rice over. Put the wasabi and tuna roll ingredients directly on the rice. Moisten the exposed strip of nori with water, and then roll. Wrap in plastic wrap and cut into eight slices.

To make the seared tuna for the tuna rolls, season the tuna with the shichimi or cayenne and marinate in soy sauce 5 minutes. Sear or grill the tuna in a medium-hot skillet spritzed with nonstick cooking spray 1 1/2 minutes each side. Cut into horizontal strips, against the grain. Makes 6 rolls.


Whipped Cream Dressing (below)

1 can (16 1/2 ounces) pitted sweet cherries, drained

2 cans (15 1/4 ounces each) pineapple chunks in juice,

drained and 2 tablespoons juice reserved

3 oranges, cut into small chunks (or 2 cans (11 ounces ea.)

mandarin orange segments, drained, can be substituted for

the oranges)

1 cup miniature marshmallows

Prepare Whipped Cream Dressing. "Gently" toss dressing and remaining ingredients in large glass or plastic bowl. Cover and refrigerate at least 12 hrs. to blend flavors but no

longer than 24 hours. Cover and refrigerate any remaining salad.

Whipped Cream Dressing:

2 large eggs, beaten

2 tbs sugar

2 tbs lemon juice

2 tbs reserved pineapple juice

1 tbs margarine or butter

dash of salt

3/4 cup heavy whipping cream

In 1-qt saucepan over medium heat, stirring constantly, heat all ingredients except whipping cream just to boiling, and cool. Beat whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold in egg mixture. 8 servings


3/4 cup Sugar -- (brown or white)

2 cups Flour

1/2 teaspoon Salt

1 teaspoon Baking Soda

2 teaspoons Baking Powder

2 Eggs

1 cup Vegetable Oil -- (can use applesauce)

1 1/2 cups Milk, 2% low-fat

Stir together first 5 ingredients in a large mixing bowl. Add last three ingredients and beat until mixed well. Prepare a 9 x 13 inch baking pan with non-stick spray or by greasing lightly and sprinkling with flour. Pour batter into pan, and bake at 350 deg. F for 30 minutes.

Pumpkin Cobbler Variation:

1 cup Brown Sugar

1 tsp. Cinnamon -Optional

1/2 tsp. Nutmeg -Optional

1 can Pumpkin Pie Filling

Taste Pumpkin Pie filling and add spices to taste. Mix in brown sugar. Spread on bottom of pan and pour cake over top. Bake 35-40 minutes at 350 degrees F or until top springs back.


2 tablespoons olive oil

1 small onion, sliced thin

1 cup chopped fresh pineapple

2 cloves garlic, chopped fine

2 tablespoons chopped ginger

4 tablespoons chopped oregano

3/4 pound very firm tofu, cut into large bite-size pieces

2 tablespoons soy sauce

6 cups wild spring greens (or a purchased greens mix)

1/2 cup chopped fresh green onions

Fresh chilies to taste (optional)

Over medium heat in a wok or large sauté pan, heat oil and add onion, cooking it until slightly softened. Add pineapple, garlic, ginger, oregano, tofu and soy sauce. Cook until tofu is slightly browned. Add greens and mix thoroughly. Add green onions and chilies, mix and serve. Serves 4



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