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Recipes from Spike & Jamie

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Contents Disk 37

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



5 cups torn mixed salad greens 
1 medium carrot 
1 cup sliced fresh mushrooms 
1/2 cup crumbled feta cheese (2 oz.) 
1/2 cup coarsely chopped pitted
kalamata olives 
1 medium cucumber, halved,
seeded, and sliced 1/4 inch thick
(1-3/4 cups) 
1/4 cup sliced green onions 
1/2 cup mayonnaise or salad dressing 
1/4 cup plain low-fat yogurt 
1 tsp. finely shredded orange peel 
1/2 to 3/4 tsp. crushed red pepper 
1/8 to 1/4 tsp. ground black pepper 
1 medium orange, peeled and sliced 
1/4 cup coarsely chopped walnuts 
Orange peel strips (optional) 

Place salad greens in a 2-1/2- to 3-quart clear straight-sided bowl or souffle dish. Peel carrot. Using vegetable peeler carefully cut carrots into long, paper-thin ribbons. Set aside. Layer atop salad greens in the following order: mushrooms, 1/4 cup of the cheese, olives, cucumbers, carrot ribbons, and green onions.

For dressing, in small bowl combine the mayonnaise or salad dressing, yogurt, orange peel, crushed red pepper, and ground black pepper. Spread dressing over top of salad, 
sealing to edge of bowl. Sprinkle with the remaining 1/4-cup cheese.

Cover salad tightly with plastic wrap. Chill for 2 to 24 hours. Garnish with orange slices, walnuts, and orange peel strips. Just before serving toss to coat vegetables. 6-8 SVG.
Make Ahead: Assemble this salad up to 24 hours before serving. Garnish and toss just before serving.

Makes 4-6 dozen

1/2 cup Butter
1 cup Sugar
1 Egg
1/2 tsp. Vanilla
1 3/4 cup Flour
1 1/2 tsp. Baking Powder
1/2 tsp. Salt
1 1/2 tsp. Anise Seed

Cream butter and sugar, then add egg and vanilla, and mix well. Whirl flour, baking powder, and salt in food processor. Pour in wet ingredients and process to combine, then incorporate anise seeds, too. Form dough into a small roll - about an inch and a 
quarter to an inch and a half across - and refrigerate until firm.

When ready to bake, preheat oven to 400-F degrees. 

With a sharp knife, cut very, very thin slices. Bake for 6-8 minutes, watching closely so they don't burn. (If you wish, instead of treating this as a recipe for refrigerator cookies, you can drop small spoonfuls of dough onto a baking sheet and flatten them a little with 
the bottom of a glass - but be sure to put a piece of plastic wrap over the dough and under the glass, or you'll be stuck with a bad case of the "stickies"!)



Pancake Batter
1/4 cup butter -- melted
3 eggs
3/4 cup milk
3/4 cup flour, all-purpose

Apple Topping
1/2 cube butter
3 tablespoons brown sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon cloves
3 apples, peeled -- cut in small slivers

Preheat iron skillet with 2 Tbsp butter to 425 degrees F before pouring mixture. Pour batter into melted butter and bake 20 to 25 minutes or until golden brown, fluffy and high. Meanwhile prepare the apple mixture to put on top of the pancake. Topping: Heat apples and ingredients until apples are just soft.


8 pieces of Chicken (I prefer thighs myself)
1 1/2 Cups Rice (NOT Minute Rice)
3 Cups Chicken Broth or Bouillon
1 Cup chopped Onion
1 Pkg frozen Peas and Carrots
1/2 stick Butter or Margarine
Oil of Achiote
Yellow food coloring (or saffron if you can afford it)
Salt and Pepper to taste

Brown and partially fry the chicken in achiote oil (If you can't find achiote oil sprinkle generously with Paprika, rub it in for color, and fry in Crisco or equivalent). Drain on paper towels and put aside. Put the broth, onions, and 1/2 tsp yellow food coloring in a sauce pan and bring to a boil. A little salt may be added. While the liquid is coming to a boil, fry the raw rice in a Dutch oven or other covered oven container. This should be stirred constantly. When the liquid boils, pour it in with the rice. Cover and put in a preheated 350 degree oven for 20 minutes. In a greased 8 X 14 inch cake pan (I prefer glass), mix the cooked rice and the peas and carrots. Lay the chicken pieces on top and cook at 350 degrees in the oven for about 20 minutes.


2 Whole Chicken Breasts
1/2 teaspoon dried leaf oregano, crushed
1 qt. water
1 teaspoon salt
1/4 medium onion
1 large garlic clove
1 Tablespoon bacon drippings
1 cup uncooked long grain rice, rinsed, drained
8 peppercorns
1 (8 1/2 oz.) can peas drained
1 cup canned tomatoes, undrained
18 large Spanish-style green olives

Place chicken breasts in a large pot or Dutch oven. Add water, onion, garlic, salt to taste and peppercorns. Bring to a boil; reduce heat. Cover and simmer until tender, about 45 minutes. Drain chicken, reserving broth. Coarsely shred meat with 2 forks or your fingers. Add peas, olives, oregano, 1 tsp salt and pepper to taste; set aside. Preheat oven to 350 degrees F. Heat bacon drippings in a large skillet. Add rice. Sauté until
lightly browned. Add tomatoes; press into rice with spoon. Simmer 3 to 5 minutes. Turn into a 2 1/2 to 3 quart casserole. Add chicken mixture; mix gently. Strain 2 1/2 cups broth into mixture. Add more if needed to cover mixture. Cover and bake 1 hour. Let stand covered a few minutes before serving. Makes 6 servings.

("Bajan" is the local way to say "Barbadian")

3 Lbs of lean beef stew, cut in smaller 1/2" bites/cubes
4 med. carrots, sliced
2 potatoes, cut in small cubes
4 celery branches, sliced
1 large onion, cut in med/large chunks
1 pack of fresh white mushrooms (8 oz), sliced
1 tbsp Lotie's bajan seasoning*
(* This is a hot seasoning mix found in West Indian stores, you can replace by a sprinkle of Tabasco sauce and some beef stew seasoning mix & fine herbs or even add some peppers. But if you like your stew mild do not add any of this.)

1 tbsp Lotie's chopped garlic in vinegar (replace with 1 tbsp of chopped fresh garlic)

Some flour

Put everything in a large stewing pan (Veggies first and meat on top).Sprinkle the meat with some flour and mix with a big spoon. Mix together the following ingredients and then pour over top of the meat/veggies:

2 cups of water
2 large cubes of Maggie's beef flavor cubes
(You can substitute the above by 2 cups of your favorite beef broth)
A bit of worstershire sauce (to taste)
Some Maggie's liquid browning (to taste)
Thyme leaves (to taste - we like a lot of Thyme here)
1 can of cream of Mushroom soup

Salt & black pepper to taste (to adjust the recipe to your liking). Cook on medium heat on stove top for a few hours... Delicious over rice & peas! Serves 6 to 8


3 Potatoes, Idaho,medium-size
1 1/3 ts Salt
2 tb Salad oil
1/2 c Onion, chopped
1 ts Mustard, prepared
1/4 ts Celery seed
2 tb Cider vinegar
1/2 c Green pepper, diced
1/4 c Carrot, shredded

Put potatoes in a large saucepan with 1 inch cold water and 1 teaspoon salt; bring to a boil. Cover, reduce heat and simmer 25 minutes, until potatoes are tender; drain and cool. Peel potatoes and slice 1/4-inch thick; set aside. Heat oil in a medium-size skillet; saute onion until soft. Stir in mustard, celery seed and remaining 1/3 teaspoon salt. Gradually add 1/2 cup water and vinegar; cook over low heat, stirring constantly, until mixture boils and thickens. Combine potatoes, green pepper and carrots in a bowl; add sauce, mixing well. Spoon half the mixture into a shallow 8x8-inch baking dish; sprinkle with 1/2 cup cheese. Cover with remaining potato mixture and cheese. Bake, uncovered, in preheated 350 degree oven 15 to 20 minutes, or until cheese is melted and vegetables are hot. Yield: 4 Servings

From: Kenneth Helpman 
To: Spike-Jamie 
Sent: Friday, February 01, 2002 6:00 PM
Subject: baked potato salad

Spike, the recipe for BAKED POTATO SALAD has an error.
The directions call for adding flour to the saute'd onions.
Flour is not on the ingredient list. I used one tablespoon.
My mother makes a similar salad but omits the green pepper and the cheese.
Double the cider vinegar amount.
Saute' two strips bacon with the onions.
Pour the sauce over four raw diced potatoes then bake covered for 45 minutes.

I like the taste of vinegar so adjust to taste.
Hope you try this one.
--- Kenneth Helpman


2 medium bananas, peeled and halved crosswise 
1/4 cup crisp rice cereal 
1 tablespoon toasted chopped coconut 
1 tablespoon finely chopped peanuts 
1/4 teaspoon ground nutmeg, ground cinnamon, or apple 
2 teaspoons maple-flavored syrup 

Insert a wooden craft stick into the cut end of each banana half. Place on a baking sheet. Freeze 1 hour or until bananas are firm.

Meanwhile, in a shallow dish mix cereal, coconut, peanuts, and nutmeg. Brush frozen bananas with syrup, then roll in cereal mixture to coat.

Wrap each pop individually in plastic wrap; return to freezer. Freeze 2 hours more or until completely frozen. Store in freezer up to 2 days. Makes 4 servings.


21 ounces brownie mix
8 ounces pineapple tidbits
16 ounces cream cheese -- softened
2/3 cup sugar
3 bananas -- sliced
1 pint strawberries -- sliced
1/2 cup chopped pecans -- toasted
1 ounce semisweet chocolate
1 tablespoon butter or margarine

Prepare brownie mix according to package directions; spread batter into a greased 15-inch pizza pan. Bake at 375 degrees F. 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack. Drain pineaplle tidbits well, pressing between layers of paper towels to remove excess juice. XBeat cream cheese and sugar in a medium mixing bowl at medium speed with an electric mixer until smooth. Spread mixture over cooled brownie crust; arrange pineapple, banana, strawberries, and pecans on top. Combine chocolate and butter in a 1-cup liquid measuring cup; microwave at HIGH 1 minute, stirring after 30 seconds. Drizzle over
fruit; chill 1 hour and serve immediately. Yield 16 servings.


These are fabulous as a side dish with stir-fry dishes. Serve warm with egg roll sauce or soy sauce if desired.

1 pound ground pork
1 teaspoon ground ginger
1 teaspoon garlic powder
peanut oil OR vegetable oil for frying
2 tablespoons all-purpose flour
2 tablespoons water
8 ounces shredded cabbage
2 ounces shredded carrots
8 egg roll skins
2 T. sesame seeds, optional

Season pork with ginger and garlic powder; mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside. In another large skillet heat oil to about 375 degrees F or medium high heat. While oil is heating, combine flour & water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots & reserved pork mixture. Mix all together. Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot & pork mixture on egg roll paper; fold corner up over the mixture. Fold left & right corners toward the center; continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll. Place egg rolls into heated oil; fry, turning occasionally, until golden brown. Remove from oil; drain on paper towels or rack. Put on serving plate; top with sesame seeds if desired. Makes 4 servings


Into a 2-cup measuring cup, put 2 eggs and then juice two oranges (or use concentrate and add them to the eggs to measure 2 cups. 

Pour this into a bowl with 2 more eggs. Beat well. 
2 TB brown sugar (optional) 
2 TB oil 
1 TB baking powder 
1/2 tsp salt 
Zest from one orange 

Mix well then add 1-3/4 cups whole wheat flour. Blend just until wet throughout (will be lumpy). Cook according to waffle iron directions. This recipe makes 4 waffles in our round waffle iron. While the waffles are cooking, in a microwave-safe container add 1/4 cup syrup and 1 cup blueberries. Zap on High for a minute then check. Keep cooking until the berries are hot and the juice has mixed with the syrup. When I make Don's waffles I put one on his plate, then a little juice from the berries, then the second waffle, then a dollop of sour cream, them top with blueberries and more syrup. He usually adds more syrup. 

Set the iron on the highest temp. Let heat until the light goes out. Spray with Pam or a little oil. Add the batter - leave the lid up until the waffle has puffed up some. Then close the lid and cook. Remove the waffle. Then close the lid and let the iron heat up to temp again. Repeat (except you shouldn't have to add more oil for the remaining waffles as long as the iron is allowed to return to temp. before adding the batter).


2 bunches broccoli-cut up into small flowerets
1/2 to 1 cup shredded cheddar cheese
1/2 cup sliced mushrooms-optional
1/2 lb bacon--cut up--fried crisp--more if desired--optional
1/4 to 1/2 cup red onion-cut up--optional
1/2 cup raisins/sunflower seeds--optional
1/2 to 1 head cauliflower-cut up into small flowerets-optional
1/2 small head cabbage--shredded-optional

Mix all together and add dressing below

1 cup mayo 
1/2 cup sugar 
5 Tblsp. vinegar

Mix together all three ingredients, adding more of vinegar if needed, according to taste. Pour over vegetables and let set at least 1 hr for best flavor!! 

Makes about two dozen

2 cups Flour
4 tsp. Baking Powder
1/2 tsp. Cream of Tartar
1 Tbsp. Sugar
1/2 tsp. Salt
1 cup (2 sticks) Butter (cold)
3/4 cup Milk

Preheat oven to 450-F degrees. In food processor, whirl flour, baking powder, cream of 
tartar, sugar, and salt. Cut butter in chunks and add to container. With quick on-off bursts, incorporate it into flour mixture. With motor running, add milk through feed tube, being careful not to overmix.

Turn out onto lightly floured board, and knead for 30 seconds or so. Roll out to 3/4-inch thickness, forming into as regular a rectangle as possible. With a sharp knife, cut dough into squares, then into triangles; place them a little apart on a baking sheet. Bake for 12-15 minutes, watching to be sure they turn a lovely golden brown but don't get overdone.
(If you wish to make them ahead, you might choose to bake for the shorter time and plan to reheat just before the party.)

Prep Time: 10 minutes
Cook Time: 20 minutes 

2 tbsp. all-purpose flour 
1/4 tsp. ground sage 
1/4 tsp. dried thyme leaves, crushed 
4 boneless chicken breast halves or 8 boneless chicken thighs 
2 tbsp. butter or margarine 
1 can (10 3/4 oz.) Cream of Chicken Soup 
1/2 cup water 
4 cups hot cooked rice 
MIX flour, sage and thyme. Coat chicken with flour mixture. 

HEAT butter in skillet. Add chicken and cook 15 min. or until done. Remove and keep warm. ADD soup and water. Heat through. Serve over chicken with rice. Serves 4. 

Bread recipe makes one loaf

2 1/3 cup Flour
1 1/2 cups Sugar
3/4 tsp. Salt
1 1/2 tsp. Baking Powder
1 tsp. Cinnamon
3/4 cup Nuts (Walnuts or Pecans are good)
3 Eggs 
1/4 cup Milk
1 cup Salad Oil
1 tsp. Vanilla
4 carrots (for 1 1/2 cups shredded)
Cream Cheese (plain or with pineapple)

Preheat oven to 325-F degrees.

In a food processor, whirl together the flour, sugar, salt, baking powder, and cinnamon. Then add the nuts and process just until they're chopped but still recognizable.
In a large mixing bowl, lightly beat the eggs, then stir in the milk, oil, and vanilla. 
Grate the carrots. Mix flour mixture and carrots into the wet ingredients, stirring just until combined. Oil a 5 1/4" x 9 1/4" bread pan, add batter, and spread evenly to edges, leaving a shallow depression in the center. 

Bake for 1 hour, 15 minutes, then check your loaf. It will probably need another 5-15 minutes in the oven; you'll know it's ready when it's well-browned and tests done in the center. Remove from oven, cool on rack, and let it stand for several hours or overnight.

Before the party, whip the cream cheese. Make small sandwiches by cutting a thin slice from the bread, then spreading the cream cheese on the remaining end of the loaf, then cutting that slice and joining it to the first. Continue until all are made; cut into smaller shapes if you wish. Be sure to keep your plate of Carrot Tea Bread Sandwiches well covered until time to serve!

Prep Time: 20 minutes
Cook Time: 12 minutes 

3/4 lb. boneless chicken breasts, cubed 
3 cups cut-up vegetables* 
1/8 tsp. garlic powder or 1 clove garlic, minced 
1 can (10 3/4 oz.) Cream of Mushroom Soup 
1 Italian bread shell (12") 
1 cup shredded Monterey Jack cheese 

SPRAY skillet with vegetable cooking spray and heat 1 min. Add chicken and cook until browned, stirring often. Remove chicken. ADD vegetables and garlic and cook until tender-crisp. Add soup and return chicken to pan. Heat through. SPREAD chicken mixture over shell to within 1/4" of edge. Top with cheese. Bake at 450°F. for 12 min. or until cheese is melted. Serves 4. *Use a combination of sliced zucchini, red or green pepper strips and thinly sliced onion. 


2 pounds baking potatoes -- peeled and cut into 1/8's
1/3 cup butter or margarine -- softened
5 egg yolks
2 tablespoons finely chopped fresh parsley
1 teaspoon finely chopped fresh parsley
1 teaspoon salt
1/2 teaspoon ground black pepper
Pinch ground nutmeg
8 ounces Mozzarella cheese -- cut into 10 slices
All-purpose flour
2 large eggs -- lightly beaten
1-1/2 cups Italian bread crumbs
Vegetable oil

Cook potato in boiling water to cover 15 minutes or until potato is tender; drain. Combine potato and butter in a large mixing bowl; beat at medium speed with an electric mixer until smooth. Let cool. Add egg yolks and next 4 ingredients to potato, stirring well. Divide potato mixture into 10 portions. Wrap each portion around a cheese slice, shaping into an oval. Lightly dust each with flour; dip into beaten egg, and dredge in breadcrumbs. Cover and chill 20 minutes. Pour oil to a depth of 4 inches into a Dutch oven; heat to 340 degrees F. Fry, a few at a time, 8 minutes, turning once. Serve immediately. Yield 10 fritters (5 servings). 

Makes two dozen

32 oz. Cream Cheese, softened
1 cup Sugar
4 Eggs
2 tsp. Vanilla
24 small Cookies (like Vanilla Wafers)
Cupcake liners (recommend using foil)
Fruits, nuts, and other edible, decorative toppings (see below for ideas)

Cream cream cheese and sugar in mixer bowl; add eggs, and beat until well blended. Add vanilla. Preheat oven to 325-F degrees. Place one cookie in each of 24 foil liners in muffin cups. Bake 25 minutes, or until set but not browned. 

Cool, then chill. Before serving, decorate with toppings of your choice: perfect, individual berries; strawberry fans; chocolate curls (white or dark), thinly sliced fresh 
peaches and/or kiwi fruit; whole pecan or walnut halves; diced macadamia nuts and mandarin orange slices; spoonfuls of preserves or pie filling. 


1 med head cauliflower (take note of weight when purchased)
1/4-1/2 cup mayonnaise (low fat if desired)
1/4 teaspoon salt (optional)
1-2 teaspoon prepared mustard
1/4 cup grated cheddar cheese

Remove woody base of cauliflower, leaving cauliflower in whole head. Pierce the core with a knife to make porous. Place in 2 quart microwave casserole and cook, covered, for 6 minutes per pound on High power (100%). Let stand a few minutes. Salt if desired. Spread cauliflower with mixture of mayonnaise and mustard. Sprinkle with cheese. Heat for 1 minute, or until cheese melts, on Medium-high power (70%). Sprinkle with paprika, slice into wedges and serve immediately. 



6 anchovy fillets
1/2 teaspoon garlic, crushed
1 egg
1 1/2 tablespoons lemon juice
2/3 cup olive oil
1 ounce grated Parmesan cheese

Salad ingredients:

3 heads Romaine lettuce, torn or cut
6 cooked and seasoned chicken breasts, cut into slices
2 tablespoons kidney beans
Celery, cut into sticks
Carrots, cut into sticks
1 to 2 tablespoons black olives, chopped or sliced
2 large tomatoes, sliced
1 medium red onion, sliced into rings
2 to 3 cups croutons
1 ounce grated Parmesan cheese, for garnish

Prepare dressing first: Mash anchovies and garlic together to make a paste. Mix in egg and lemon juice until smooth. Beating constantly with a wire whip, slowly add olive oil. Season with pepper to taste. Chill in refrigerator for an hour.

Mix lettuce, dressing and croutons in a large bowl, tossing to evenly distribute dressing. Place on serving plates. Garnish with remaining ingredients. Chicken can either be tossed with lettuce, dressing and croutons or placed on top of assembled salad. Serve 6


1 chicken, 3-1/2 to 4 lbs.
1 cup Soya sauce
1 cup pineapple juice
2 cloves garlic, minced
1 tblsp. grated gingerroot
oil for frying
1 cup diced pineapple
Chicken broth
Salt, pepper
2 tblsp. cornstarch mixed with 1/4 cup water

Disjoint chicken. Mix soya sauce, pineapple juice, garlic and gingerroot in a glass or stainless steel container and add chicken. Let marinate several, turning occasionally. When ready to cook, remove chicken and save the marinade for the sauce. Saute the chicken in hot oil until golden brown. Drain and place in baking dish or casserole. Add diced pineapple to marinade and bring to a boil. Pour over chicken, cover and bake in a moderate oven, 350 degrees F., about an hour, turning and basting the chicken at intervals. Serve with steamed rice, piled in the center of a large serving dish. Arrange chicken around the rice. Make a sauce of the dripping by adding chicken broth and seasonings to taste. Thicken with cornstarch and pass separately. Serves 5-6

Maybe you could make a chicken salad adding pineapple juice and diced pineapple, if this seems to be too much work. These recipes are from Traders Vic's Cookbook

Complete the dinner with baked sweet potatoes made with crushed pineapple and orange juice, brown sugar and nuts.( For the final you could bake some bananas with melted butter, brown sugar and a little sherry or make a cake with coconut frosting). Place fresh yard flowers on the table and put some small votive candles to give it some sparkle. Small paper leis can be bought cheap at party stores or maybe you have a handy person who can make some. 


8 ounces Angel Hair Pasta
1 1/2 cups Tomato Sauce
3 medium Eggs
1/3 cup Milk, skim
3 tablespoons Parmesan Cheese
1 cup Chicken Breasts without skin -- cooked and diced
3/4 cup Peas, frozen -- thawed and drained
1/4 teaspoon Black Pepper
4 teaspoons Vegetable Oil

Preheat oven to 300 degrees F. Prepare pasta according to package directions, then drain. Place tomato sauce in small saucepan and warm over low heat. Beat eggs, milk, and Parmesan cheese in large mixing bowl. Add pasta, cooked/diced chicken, peas, and black pepper then toss until blended. Pour 2 teaspoons of the vegetable oil into a large skillet and place over medium heat. Toss pasta mixture again and measure out about 1/2 cup of the mixture into the skillet for each pancake. Flatten mixture into an even layer. Cook about 1 minute, then slide a spatula under each pancake to prevent sticking. Continue cooking 3 more minutes, then flip pancakes and cook 3 more minutes, shaking the pan occasionally to prevent sticking. Slide pancakes onto baking sheet and keep warm in oven while preparing remaining pancakes. Repeat the procedure with the remaining 2 teaspoons of oil and the remaining mixture. When all 8 pancakes are done, serve topped with tomato sauce. 

Serves 6

1 cup light soy sauce
2 cups dark soy sauce
1 cup water
2 cups pineapple juice
2 tablespoons garlic, finely chopped
4 tablespoons ginger, finely chopped
1 3/4 cup sugar
3 tablespoons cornstarch
3 tablespoons cool water
1 cup soy sauce
1 tablespoon garlic, minced
1 tablespoon ginger, minced
2 pounds boneless, skinless chicken thighs or breasts (or 6 6-ounce half
1 1/2 cups Japanese or jasmine rice
3 cups boiling water
1 teaspoon salt

For sauce: Bring light and dark soy sauces, water, pineapple juice, garlic and ginger to simmer (do not boil). Add sugar and return to simmer. Mix cornstarch and water. Add cornstarch mixture to sauce, return once more to simmer. Simmer 2 minutes and strain. (Sauce can be made up to 2 days in advance and can be multiplied for larger uses.)

For chicken: Mix 1 cup soy sauce, garlic and ginger and pour over chicken in bowl or zipper bag. Marinate in refrigerator 1-2 hours, then grill or broil 4-6 minutes on each side until chicken is cooked, basting with soy-pineapple sauce frequently. Cut into 1-inch pieces.

For rice: If using Japanese rice, rinse for 2 minutes in colander. Add salt to boiling water. Add rice, stir, then cover and simmer 20 to 25 minutes, just until water is absorbed. (Or follow rice cooker directions for 6 servings.)

To assemble: Place one-sixth of hot rice in bowl or plate. Top with chicken and some of heated sauce. Serve with fresh (uncooked) scallions, bean sprouts, pickled vegetables or sesame seeds, or blanched (quickly cooked and cooled) broccoli, carrots, bok choy, Napa cabbage or seaweed. Enjoy with your favorite hot sauce.


1/2 c Raisins 
1 tb Brandy 
2 c Cream Cheese; Softened 
1/2 c Whipping Cream 
1/2 ts Vanilla Extract 
1/4 c Dark Brown Sugar 
1 ts Cinnamon; Ground 
1/2 c Mini Chocolate Chips 
1 x Cinnamon; Ground 

Mix the raisins and brandy (making sure all the raisins are coated) and let soak for 15 minutes. In another bowl, beat the cream cheese and whipping cream until well
blended and smooth. Add the vanilla, mixing well. Blend in the brown sugar and cinnamon. Mix in the "slushed" raisins and chocolate chips, blending well. Garnish with
a light dusting of cinnamon. Serve at room temperature. DIPPERS: Graham Crackers, Honeydew Melon, Strawberries, Peaches, Dried Fruit, Pound Cake Cubes 3 3/4 cups.


3 to 4 pounds meaty pork spareribs or loin back ribs
1 cup prepared chutney 
1/4 cup bottled chili sauce
2 tablespoons vinegar 
1 tablespoon
Worcestershire sauce 
1 teaspoon dry mustard 
1/2 teaspoon onion powder 
Several dashes bottled hot pepper sauce 
Fresh thyme sprigs (optional) 

Cut ribs into serving-size pieces. Place ribs in a large pot. Add enough water to cover ribs. Bring to boiling; reduce heat. Cover and simmer about 1 hour or till meat is tender. Drain ribs; sprinkle lightly with salt.

Meanwhile, chop any large pieces of chutney. In a medium saucepan combine the chutney with the chili sauce, vinegar, Worcestershire sauce, 1 tablespoon water, dry mustard, onion powder, and hot pepper sauce. Cook and stir over medium heat 
until heated through.

Place ribs, meaty side down, on rack of an uncovered grill directly over medium coals. Grill 10 minutes. Turn ribs meaty side up; brush with some of the chutney sauce. Grill 5 minutes more. Pass remaining warmed chutney sauce. Garnish ribs with fresh thyme sprigs, if desired. Makes 6 servings.

. 3 whole chicken breasts, split, deboned and skinned
. salt and pepper
. paprika
. 1/2 cup low fat butter or margarine
. 1/4 tsp sweet basil
. 1/4 tsp rosemary
. 1/2 cup chopped onion
. 1-4oz can sliced mushrooms, drained
. 1/4 cup cooking sherry
. juice of 1/2 lemon
. 1- 10oz can lowfat cream of mushroom soup, undiluted
. 3 cups hot cooked rice

Place chicken in a greased shallow baking dish; sprinkle with salt, pepper, and paprika. Melt butter in saucepan; add remaining ingredients except rice. Stir until blended; pour over chicken. Bake at 350 for 1 hour and 15 minutes. When ready to serve, remove chicken from baking dish. Serve gravy over rice and place chicken breast on mound of rice. Yield: 6 servings


Since it's around corn season I just wanted to pass a tip along most people don't seem to know. At a farm stand near my old home they had a sign up that said "if you boil the corn for more than 3 minutes, drink the water & throw the corn out". I went to a barbecue where someone was boiling corn for like 20 minutes!! It was so impossible to chew & not crunchy at all. So what we have always done is boil the water, cook the corn for 3 minutes. It's really hot & crunchy when you do. It's the only way to do it.

Serves 6

Crab cakes:
1 red pepper, finely diced
1 yellow pepper, finely diced
1 medium yellow onion, finely diced
3 garlic cloves, minced
1 rib celery, minced
4 tablespoons extra-virgin olive oil, divided use
1 1/2 pounds rock or dungeness crab meat, drained
1 tablespoon fresh lemon juice
1/8 teaspoon Tabasco
1 cup mayonnaise
1 cup unseasoned bread crumbs
1 egg
2 tablespoons chopped fresh dill
Salt and pepper to taste
1 cup flour
1/2 cup mayonnaise
1 tablespoon lemon juice
1/4 ounce caviar
Pinch of black pepper

For crab cakes: Saute peppers, onion, garlic and celery in 2 tablespoons olive oil, then cool. Place drained crab meat into large mixing bowl and add cooled vegetables, lemon juice, Tabasco, mayonnaise, bread crumbs, egg and dill. Season mixture with salt and pepper, then form into golf ball-sized portions. Flatten out into cakes and coat lightly with flour. Preheat skillet (preferably non-stick) on medium-high heat and add 2 tablespoons olive oil. Saute crab cakes until golden on both sides, about 3 minutes.
Place on paper towel to remove extra oil. 

For sauce: Mix mayonnaise with lemon juice, then gently mix in the caviar and season with pepper.

Can be served as an appetizer, for brunch with poached eggs or for lunch with a salad.


1/2 pound carrots -- thinly sliced 
1/4 pound pearl onions -- peeled 
1/2 cup water 
1/2 teaspoon salt 
1/2 pound fresh sugar snap peas -- trimmed 
1/2 cup whipping cream 
1/2 teaspoon salt 
1/2 teaspoon ground black pepper 
2 tablespoons chopped fresh dill 
1 teaspoon lemon juice 

Combine first 4 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add sugar snap peas; cook, covered, 3 to 4 minutes or until vegetables are crisp-tender. Drain and set aside. Add whipping cream to saucepan and cook over medium heat, stirring constantly, 3 minutes. Stir in vegetables, 1/2 teaspoon salt, and remaining ingredients; cook until thoroughly heated. Yield: 4 servings. 


3 cups self-raising flour
2 tablespoons sugar
50g butter, chopped
1 cup milk
beaten egg for glaze
strawberry jam and whipped cream to serve.

1, Preheat oven to moderately hot 210c,425f, brush a flat baking tray with
melted butter or oil. Sift flour into a large mixing bowl, add sugar. Using
your fingertips, rub through butter until mixture resembles fine breadcrumbs.
2, Make a well in the centre and pour in milk, mix to form a soft, slightly
sticky dough. 
3. Turn onto floured surface and knead lightly, pat or roll to a 2cm
thickness, cut into 6cm rounds with scone or biscuit cutter and place close
together onto the prepared tray.
4. Brush with beaten egg. bake for 15-20 minutes. Serve hot with jam and


16 ounces Stewed Tomatoes -- (one can)
1/4 cup Minced Onion
1 teaspoon Salt
1 teaspoon Chili Powder
1/2 teaspoon Black Pepper
1/4 teaspoon Sugar
1 1/2 cups Pasta
(to add later)
1 pound Ground Beef, lean

Combine spices in a small zip bag. Put pasta (elbow mac, rigatoni, shells) in another zip bag. Place bags and can of tomatoes into a brown paper bag with these instructions.

In a large skillet, brown 1 lb. lean ground beef, then drain well. Add tomatoes, 1 can of water, and seasonings. Bring to a boil. Reduce heat and simmer 5 minutes. Stir in pasta, and cover. Simmer 15 minutes. Uncover and simmer until macaroni is tender and sauce is thickened.


1-1/2 cups (375 mL) firmly-packed brown sugar
2/3 cup (250 mL) Crisco Shortening
1 tbsp (15 mL) water
1 tsp (5 mL) vanilla
2 eggs
1-1/2 cups (375 mL) all-purpose flour
1/3 cup (75 mL) cocoa
1/4 tsp (1 mL) baking soda
1/2 tsp (2 mL) salt
2 cups (500 mL) miniature semi-sweet Hershey's Chipets

2 cups (500 mL) icing sugar
3 to 5 tbsp (45-75 mL) water

Decoration: (optional)
Spearmint leaf-shaped gum drops
Sugar cookie leaves (cut from scraps
of Sugar Shield Cookies: optional)

1. Preheat oven to 375°F (180°C). Line cookie sheet with foil.
2. Combine brown sugar, shortening, water and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture.
3. Combine flour, cocoa, baking soda and salt. Mix into creamed mixture at low speed just until blended. Stir in Hershey's Chipets.
4. Refrigerate dough at least one hour. Keep refrigerated until ready to use. Roll dough into ropes 1/2 inch (1 cm) in diameter. Join 2 or 3 ropes to form tree trunk at bottom of cookie sheet. Shape remaining dough on foil-lined baking sheets into tree branches.
5. Bake at 375°F (180°C) for 9 to 11 minutes, or until cookie is set. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookie with foil from baking sheet and cool completely. Peel foil from back of cookie.
6. For icing, combine icing sugar and 3 tablespoons (45 mL) water. Mix to blend well. Add additional water, a little at a time, if icing is too stiff. Add additional icing sugar if icing is too thin. Place icing in pastry bag fitted with small round writing tip. Alternately, place in small reseal able plastic bag. Snip very small hole off one corner of bag. Pipe names onto
branches of trees.
7. If using cookie leaves tint remaining icing with green food coloring. Ice sugar cookie leaves. Attach to branches with icing. Attach spearmint leaves to branches with icing (optional). Makes: 2 tree cookies


Beautiful, ripe, fresh Strawberries
Yolk of one Egg
4 oz. Cream Cheese (at room temperature)
1 cup Sour Cream (can substitute Yogurt)
1 cup Heavy (Whipping Cream)
1 tsp. Honey or Brown Sugar (optional) 

Decide whether you wish to present the berries with or without stems and leaves.

If with, submerge them in clear water and gently - gently! - agitate them to loosen any dirt or foreign matter. Lift out and allow to dry in a colander lined with paper towels.

If without, wash as above; then we recommend using a huller that looks like a melon baller, but with serrated edges, to remove only the green parts and leave the delectable deep pink of the berry disturbed as little as possible.

Refrigerate until an hour or so before serving, so they will stay fresh but also have time to come back to room temperature, the better for their natural bouquet to return. 
Mound in an attractive bowl, and alongside, offer a small bowl filled with California Cream:
Whirl the egg yolk, cream cheese, sour cream, heavy cream, and honey.

from Red Lobster

1 3/4 cups Flour
1/3 cup Vegetable Shortening
3/4 teaspoon Salt
2 1/2 teaspoons Baking Soda
3/4 cup Milk
1/2 cup Cheddar Cheese -- shredded
1/4 cup Butter or Margarine
1/8 teaspoon Garlic Powder

Place all dry ingredients into a large mixing bowl, and stir to distribute evenly. Cut vegetable shortening into dry ingredients using a pastry blender or two butter knives. (Mixture will resemble cornmeal). Make a well in the center, and add milk & shredded cheese. Stir until dry ingredients are all moistened, but do not over mix. Drop 1/4 cup sized spoonfuls onto a greased baking sheet, and bake at 450 degrees F for 12-15 minutes, or until golden brown. Remove from oven and set aside while you melt the 1/4 cup butter or margarine and stir 1/8 tsp. garlic powder into it (I do this in the microwave on low heat). Brush onto tops of baked
biscuits, then serve biscuits warm with meal.


1/4 cup cider vinegar
2 Tbsp. water
1/3 cup olive oil
1 envelope Italian Salad Dressing Mix
1 lb. small red potatoes, cut into quarters
1 zucchini, halved and cut into 1/2-inch chunks
1 yellow squash, halved and cut into 1/2-inch chunks
1 cup red onion, cut into slivers

POUR vinegar and water into cruet or medium bowl; add oil and salad dressing mix. Shake vigorously or mix until well blended. Toss with vegetables. SPOON mixture evenly onto
double layer of heavy-duty aluminum foil; close foil to form tightly-sealed pouch. GRILL over medium coals or medium heat for 30 minutes, turning and shaking pouch halfway through 
cooking time.


1 pound ground beef
1 19 oz (can) chunky vegetable soup (ready to serve)
1 6 oz package instant stuffing mix
1/2 cup shredded Cheddar cheese

In a skillet, cook beef until no longer pink; drain. Stir in soup and set aside. Prepare stuffing mix according to package directions; spoon half into a 2-quart baking dish. Top with beef mixture, cheese, and remaining stuffing. Bake, uncovered, at 350 degrees F. for 30 to 35 minutes or until heated through. Yield: 4 servings.

Serves up to 6

1 pound unsalted butter (to make ghee needed below)
2 teaspoons salt
5 cups water
1 1/2 cups yellow split peas
1/2 cup ghee (reduced from pound of butter above)
1/3 teaspoon turmeric
1 teaspoon cumin seeds
1/4 teaspoon red chile powder
1 1/2 cups minced yellow onions
1 cup chopped tomatoes
1/4 cup chopped cilantro

Make ghee, similar to clarified butter but with a nuttier flavor, by heating butter gently and slowly until it melts and starts to foam, turning an almond brown. Remove from heat and let stand for 20 minutes. With spoon, remove and discard foamy, brown crust from top and sides. Spoon remaining deep-yellow liquid butterfat into a jar or glass tub, leaving behind and
discarding any white sediment at bottom of pot. Set aside.

Mix salt, water and split peas in medium pot and bring to boil. Lower heat to medium and cook until soft, stirring occasionally to ensure that peas don't stick together.

In separate pot, heat 1/2 cup ghee gently (remaining ghee can be stored in refrigerator for up to 4 months or freezer for up to 8 months). Add turmeric, cumin seeds and red chile powder. Cook until you can begin to smell spices. Add onions and tomato. Saute until these ingredients are melted together to the consistency of thick soup. Add this mixture to split
peas. Serve garnished with cilantro, with such side dishes as white basmati rice and nan bread.


1 pint frozen vanilla yogurt 
1 medium fresh peach, peeled, pitted, and cut up, or
1/2 cup frozen unsweetened peach slices 
1 tablespoon honey 
1 tablespoon creamy peanut butter 
Chopped fresh peach (optional) 
Finely chopped peanuts (optional) 

In a blender container, combine frozen yogurt, cut-up fresh or frozen peach, honey, and peanut butter. Cover and blend until smooth. Pour into 2 glasses. If desired, garnish each 
serving with chopped peach and finely chopped peanuts. Makes 2 (6-ounce) servings.


6 ounces cream cheese -- softened
3/4 cup sifted powdered sugar
1/4 teaspoon almond extract
3/4 cup whipping cream -- whipped
16 ounces sliced peaches -- canned
1 graham cracker crumb pie crust

Combine first 3 ingredients; beat until smooth. Fold in whipped cream, and gently stir in peaches. Pour filling into graham cracker crust. Chill well. Serves 10.


2 cups Flour
1 teaspoon Baking Soda
1 cup Sugar
3/4 cup Mayonnaise
1/2 cup Cocoa Powder
1 cup Milk
1 teaspoon Vanilla

In a large mixing bowl, mix sugar, mayonnaise and vanilla until blended, then add milk and stir slowly until well mixed. In a second bowl, stir together the flour, cocoa, soda until mixed and then add to the wet mixture and blend well. Pour into a 9x13 inch cake pan which has been prepared with non-stick cooking spray and bake at 325 degrees F for 40 to 45 minutes or until a toothpick comes out clean when inserted into center of cake.

Cool and frost with your favorite frosting, or serve sprinkled with powdered sugar along with fruit.


1 package (8 ounces) lasagna noodles
1 pound ground beef
1 medium onion, chopped (1/2 cup)
1/4 cup chopped fresh cilantro
1 teaspoon ground red chilies
1 container (15 ounces) ricotta cheese
1 jar (24 ounces) salsa
1 cup shredded Monterey jack cheese (4 ounces)

Heat oven to 375 degrees F. Cook and drain noodles as directed on package.

Cook beef, onion, cilantro and red chilies in 10 inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.

Place 5 of the noodles in bottom of ungreased rectangular baking dish, 13 x 9 x 2 inches. Layer with 1 1/2 cups of the beef mixture, 1 cup of the ricotta and 1 1/4 cups of the salsa, Repeat with remaining noodles, beef mixture, ricotta cheese and salsa. Sprinkle with Monterey jack cheese. Bake uncovered 35 to 40 minutes or until hot. Let stand 10 minutes before cutting. Makes 8 servings.

Serves 6

6 ounces bittersweet chocolate
3/4 cup butter, unsalted
1 1/2 cups sugar
6 tablespoons unsweetened cocoa
4 large eggs
Melted butter and sugar to coat dishes
Raspberry sauce:
2 cups fresh raspberries
1/4 cup sugar

Preheat oven to 350 degrees. Melt chocolate in double boiler. Cream butter and sugar using electric mixer. Slowly add eggs one at a time. Add melted chocolate, then cocoa powder. Stir until all ingredients are fully incorporated. Prepare 6 custard dishes by brushing with melted butter and dusting with sugar. Fill dishes three-quarters full and place on cookie sheet. Bake 10-12 minutes, until batter has risen over top of dishes. Cakes should be a little gooey in center.

For raspberry sauce: Mix berries and sugar. Cook over medium heat 5 minutes or until berries get soft. Puree and strain. Serve cakes with raspberry sauce and vanilla ice cream. Garnish with cocoa powder, powdered sugar and mint leaf.


3/4 cup sugar
1/2 cup chopped pecans
2 teaspoons grated orange peel
4 ounces cream cheese
22 ounces refrigerated biscuits -- (2 cans)
1/2 cup butter or margarine -- melted
1 cup sifted powdered sugar
2 tablespoons fresh orange juice

Combine first 3 ingredients in a small bowl; set aside. Place about 1 teaspoon cream cheese on half of each biscuit, fold biscuit over cheese, pressing edges to seal. Dip biscuits in melted butter and dredge in sugar mixture; place, curved side down, in a lightly greased 12-cup Bundt pan, spacing evenly. Drizzle any remaining butter over biscuits; sprinkle with any remaining sugar mixture. Bake at 350 degrees F. for 40 minutes or until done. Immediately invert onto a serving plate. Combine powdered sugar and orange juice, stirring well; drizzle over warm coffee cake. Serve immediately. Yield: 6 servings.


1/2 cup Macaroni -- small shells, etc.
1/4 cup Lentils -- dry
1/4 cup Mushrooms -- dried, chopped
2 tablespoons Parmesan Cheese -- grated
1 tablespoon Minced Onion -- dried
1 tablespoon Chicken Bouillon granules -- instant
1 teaspoon Parsley, freeze-dried -- flaked
1/2 teaspoon Oregano -- crushed
1 dash Garlic Powder

Mix all ingredients together in a one pint canning jar, and store with tightly sealed lid, until needed. Use the following recipe to make soup, or place recipe on a card and attach to your decorated soup mix jar to give as a gift:

Basic Pasta Soup

Combine contents of jar with 3 cups water, in a 2 quart saucepan. Bring to a boil, then reduce heat. Cover and simmer 40 minutes or until lentils are tender, stirring occasionally.


1 (16-ounce) package penne pasta
1 medium onion, diced
4 tablespoons butter or margarine
1 (8-ounce) can tomato sauce
1 (16-ounce) can tomatoes, drained
1/4 or 1/2 teaspoon crushed red pepper flakes
2/3 cup vodka
1 cup heavy cream
1/4 pound prosciutto or ham, diced
1 cup frozen peas, thawed
Parmesan cheese, grated

Cook pasta according to package directions.

Meanwhile, in a large skillet, over medium-high heat, cook onion in hot butter or margarine until tender, about 5 minutes. Stir in tomato sauce and tomatoes. Add vodka and cook 5 minutes. Blend in cream and heat to boiling. Reduce heat and add prosciutto or ham and peas and heat through. Toss sauce with hot, drained pasta and serve with grated Parmesan. 


1 8-oz pkg. cream cheese, softened
1/2 c. sour cream
1/2 c. pizza sauce
1/2c. chopped pepperoni
1/4 c. sliced green onion
1/4 c. chopped green pepper
1/2 c. shredded mozzarella cheese

Combine cream cheese and sour cream; spread in 8-or9-ince pie plate. Spread pizza sauce over top. Sprinkle with pepperoni, onion and pepper. Bake at 350 for 10 minutes. Top with cheese; bake 5 minutes longer. Serve with tortilla chips or crackers.


3 cups shredded cabbage
1- (8oz.) can pineapple tidbits, drained (2/3 cup)
1 cup diced unpared apple
1/2 cup celery
1/2 cup mayonnaise
1 cup miniature marshmallows
1/4 cup flaked coconut

Combine all ingredients except marshmallows; toss lightly. Chill. Just before serving, fold in marshmallows, trim with apple slices if desired. Makes 10 servings.


1 lb. boneless pork loin, trimmed of fat and any silver skin
1 T. olive oil
1 large leek, cleaned and sliced, white & pale green parts only
3 shallots, finely chopped
1 C. Port wine
2 C. chicken broth
1 C. beef broth

Combine chicken and beef broth in a medium saucepan and cook until reduced to about 2/3 cup. Takes about 25 minutes. Set aside. (I do this ahead.) Preheat oven to 425°. Heat olive oil in a heavy ovenproof skillet or Dutch oven over high heat. Season pork with salt and pepper and brown on all sides. Transfer pork to the oven and roast just until cooked through, about 20 minutes. Place pork on a plate and tent with foil to keep warm. Add leek and shallots to the same pan pork was roasted in and cook over medium heat until just tender, about 8 minutes. Add the reduced stock mixture and Port and cook until the sauce is reduced by half; about 4 minutes.

Slice pork. Place a serving of mashed potatoes on warm serving plates; arrange pork slices around the potatoes and spoon the sauce over the pork. Serves 4.


10-12 medium sized potatoes
4-5 medium sized leeks
Water (enough to cover the potatoes and the leeks)
2-3 8 ounce containers sour cream
2-3 Quarts of cream (half and half works well)
1/4 C Dill weed (More if you wish)
Caraway seeds 2-3 tsps or to taste
Salt and pepper to taste
To garnish: Precooked bacon (Must be crisp) (Optional)
Parmesan Cheese

Cut the potatoes into bite-sized chunks and put them into a large soup pan. Chop the leeks and add to the potatoes with salt and pepper, add enough water to cover and then simmer until potatoes are tender. When the potatoes are tender, add the sour cream, cream or half and half, dill weed and caraway seeds. Simmer for 1-2 hours, stirring frequently. Ladle the soup into large bowls. Sprinkle with crumbled bacon and parmesan cheese. Serves 6-8


1/2 sm Onion, Quartered 
3 lg Cloves Garlic, Peeled 
2 ts Olive Oil 
2 Red Bell Peppers 
1 1/2 c Tillamook Cheddar Cheese, Or 
Other Sharp Cheddar, 
Grated And Packed To Measure 
ds Cayenne Pepper 
2 tb Chives, Fresh, Chopped 

Preheat oven to 375 degrees. Place onion and garlic in small baking dish. Drizzle with oil. Bake until soft, stirring occasionally, about 50 minutes. Cool. Meanwhile, char peppers
over gas flame or under broiler until blackened on all sides. Cool 10 minutes. Peel and seed peppers; pat dry. Place all ingredients except chives in processor. Puree until almost
smooth. Transfer to bowl. Stir in chives. Season with salt and pepper. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead.) Makes about 1-1/2 cups. 


6 cups fresh rhubarb, diced
4 cups sugar
1 (21-ounce) can apricot pie filling
Grated peel of 1 orange
1 (3-ounce) box orange Jell-O
Dash almond extract or flavoring

In a bowl, mix rhubarb and sugar and let stand overnight. In the morning, boil the rhubarb mixture for 10 minutes, stirring often. Stir in apricot pie filling and orange peel, and bring mixture back to a boil. Remove from heat and add Jell-O and almond extract or flavoring. Pour into sterilized jars to within 1/8-inch of tops. Wipe rims of jars clean with a damp cloth and seal with sterilized lids and rings.


3 cups fresh rhubarb, diced (about 1 pound)
3/4 cup sugar
1 cup water
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon red food coloring
2 egg whites
1/4 cup sugar
1 cup whipping cream

In saucepan, combine rhubarb, 3/4 cup sugar and the water. Cook, covered, for 10 to 15 minutes or until tender. Cool slightly. Add lemon juice, salt and food coloring. Pour into an 8-cup refrigerator tray or loaf pan. Freeze until firm, at least 6 to 8 hours. Break into chunks. Place chunks in a chilled bowl and beat smooth with an electric beater.

In another bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar, beating to stiff peaks. Whip cream and fold into rhubarb mixture along with the egg whites. Freeze firm, at least 5 hours. Put in refrigerator about 1 hour before serving.


1/4 cup fresh lemon juice (2-3 large lemons)
4 large yellow onions, diced
1 habanero or 2 jalapeño chiles, seeds removed, minced
Salt and white pepper to taste
4 tablespoons canola or corn oil
2 1/2 pounds chicken breast, diced

Mix lemon juice, onions and chiles, salt, pepper and 2 tablespoons oil. Marinate chicken in mixture in refrigerator at least 1 hour. Heat skillet, add remaining oil and saute chicken, 
including marinade mixture, until onions softened and chicken is cooked through. Serve over white rice.


1 1/2 lbs beef round steak, 1/4" thick 
salt and pepper
1/4 cup onion, chopped
2 Tblsp parsley, chopped
1/2 tsp dried basil, crushed
2 Tblsp flour
1-10 3/4 oz can cream of mushroom soup
1/4 cup catsup
1 tsp Worcestershire sauce

Trim fat and pound steak till very thin. Cut into 8 equal rectangular pieces. Sprinkle with the salt and pepper. Combine the onion, parsley and basil. Divide between the meat pieces and place in the middle of each piece. Roll, up and tuck edges in around stuffing. Tie or secure 
with toothpicks. Coat meat rolls with flour and brown in hot oil in skillet. Drain and place in crockery cooker. Combine the soup, catsup and Worcestershire sauce; pour over meat. Cover and cook on low heat setting for about 8 hours or until meat is done. Remove toothpicks and enjoy with the sauce. serves 8


6 eggs, beaten
1/4 cup skim milk
1/4 cup grated Parmesan cheese
1/4 cup Monterey Jack cheese, grated
1-1/2 tsp. olive oil
1 large onion, diced
2 cups canned peeled tomatoes, drained and chopped
3 Tblsp. canned chili peppers, chopped (wear rubber gloves)
1 zucchini, halved lengthwise and thinly sliced
8 flour tortillas, warm
1/2 cup salsa

Preheat oven to 300°F. Combine first 4 ingredients in a large bowl. Season with salt and pepper to taste and set aside. Heat oil in a large heavy nonstick skillet over medium heat. Saute onion 5 minutes. Add tomatoes and chili peppers and saute another 10 minutes, stirring frequently. Add zucchini and saute 5 minutes or until tender. Transfer veggies
to egg mixture and combine thoroughly. Pour into a lightly oiled glass pie plate and bake 15 minutes or until eggs are set. Do not over cook. Cut into wedges and serve with tortillas and salsa. This recipe serves 4 people.


4 chicken breasts
2 cans whole kernel corn
2 cans black beans
2 cans rotel (hot or mild your call)
2 limes
whole wheat flour tortillas
sour cream 
onion powder

Open one can of corn and drain juice into a skillet. Cut chicken into chunks about the size of the first joint of your thumb. Add to the corn juice and cook until almost done. Drain off juice and brown. Add garlic, salt, pepper, paprika and onion powder( I never measure, I just dump). When browned to your liking, drain other can of corn and both cans of black beans
(do not reserve liquid unless you want to use it later) and add to skillet. Add both cans of rotel and juice of 1 1/2 to 2 limes ( depends on your taste). Simmer until juices are almost gone. Serve with whole wheat flour tortillas, fat free sour cream and cheese.


2 (3-ounce) packages cream cheese
1/2 cup shortening or margarine, softened
1 teaspoon vanilla
6 cups powdered sugar, sifted
1/4 cup water
4 squares (4 ounces) unsweetened chocolate, melted
1/4 cup shortening or margarine, softened
3 eggs
2 1/4 cups flour
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup milk

Cream together cream cheese, 1/2 cup shortening or margarine and vanilla. Alternately beat in powdered sugar and water. Blend in melted chocolate. Remove 2 cups for frosting, cover and refrigerate. Cream together remaining chocolate mixture and 1/4 cup shortening or
margarine. Add eggs and beat well. Sift together the flour, baking soda and salt. Beat into creamed mixture alternately with the milk.


1/2 cup shortening
1/2 cup butter or margarine -- softened
1 cup sifted powdered sugar
1/2 teaspoon salt
2 cups all-purpose flour
1 tablespoon water
1 tablespoon vanilla extract
1-1/4 cups ground almonds
Powdered sugar

Cream shortening and butter until light and fluffy. Add 1 cup powdered sugar and salt; mix well. Stir in flour. Stir in water, vanilla, and almonds.Shape dough into 1-inch balls; place on ungreased cookie sheets and flattenslightly. Bake at 325 degrees F. for 12 to 15 minutes or until done. Dredgecookies in powdered sugar while they're still warm. Yield: about 8 dozen.


1/2 cup butter
1 large onion -- grated
2 cloves garlic -- minced
1 cup distilled vinegar
1/2 cup tomato catsup
2 tablespoons Worcestershire sauce
2 bay leaves
Juice of 1 lemon
2 teaspoons mustard powder
2 tablespoons Texas chili powder
1/4 teaspoon cayenne
1 teaspoon black pepper
1 teaspoon salt
1/4 cup sugar

Melt the butter over low heat in a saucepan and stir in the grated onion. When it turns translucent, mix in the garlic, vinegar, 1 cup of water, catsup, Worcestershire sauce, bay leaves, and lemon juice. Let this simmer while mixing together in a small bowl the mustard and chili powder, cayenne, black pepper, salt, and sugar. Stir this into the sauce and continue to simmer for at least 10 minutes, removing and discarding the bay leaves
before using. Makes about 2 cups of sauce, enough for 4 to 5 pounds of meat. 8 srvgs

Makes eight 3-ounce ramekins

8 large eggs
1/2 cup brown sugar ( 3/4 cup for a sweeter custard)
1 16-ounce can coconut milk
1/2 teaspoon vanilla
3 tablespoons coconut
Optional garnish: fresh fruit, such as diced strawberries

Preheat oven to 325 degrees. Combine eggs and sugar in bowl and, using whisk or mixer, blend until creamy. Slowly whisk in coconut milk, then vanilla. Strain and pour into eight 3-ounce ramekins. Place ramekins in water bath, with water three-quarters of way up sides of ramekins. Bake 45 minutes and check doneness by inserting toothpick or skewer; it should come out clean. Once done, remove and let cool.

Spread coconut on sheet pan and place in oven until lightly toasted, about 5 minutes. Custard can be served in ramekin or out, with a little toasted coconut on top.


1 Qt. Miracle Whip
1/3 Small bottle ketchup
1/3 Cup Sweet Pickle Relish
1/4 Cup onion, grated
1/4 Cup chopped green pepper
1/4 C pimiento (Canned, small)
3 or 4 boiled eggs, chopped

Mix together all ingredients and refrigerate. makes 1 1/2 quarts.

So quick and easy, so tasty. The fact that there's no flour in this recipe is not a mistake.

1 cup peanut butter
1 cup C & H granulated cane sugar
1 large egg
1 tsp. vanilla
C & H granulated cane sugar as needed

Preheat oven to 325 degrees. Combine peanut butter, sugar, egg and vanilla to thoroughly blend. Drop by teaspoon 2 inches apart onto cookie sheet. Flatten with bottom of glass dipped in sugar.. Bake 14 to 16 minutes until lightly browned. Cool on a rack. Make about 2-1/2 dozen. PS: Don't let butter get to room temperature or the batter will be too runny.



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