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Recipes from Spike & Jamie

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Contents Disk 46

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



























































































1 cup plain yogurt

1 1/2 teaspoons salt

1/2 teaspoons ground red or black pepper

3 cloves garlic; finely minced

1 1/2 pounds chicken breasts; boneless, cut into 1 inch chunks

4 slices of pita bread or flour tortillas

3 tomatoes; sliced

2 onions; sliced

cilantro to taste

2 lemons or 4 limes; quartered

Mix yogurt, salt, pepper and garlic in a bowl. Mix chicken with yogurt and marinate 1 to 2 hours at room temperature, up to 2 days refrigerated. Thread chicken on skewers and grill over barbecue. Place bread on plates (if using tortillas, toast briefly over flame), divide meat among them, top with tomato and onion slices and cilantro and fold bread over. Serve with lemon or lime quarters for squeezing. Yield: 4 Servings


1 3/4 cups flour

1 1/2 cups sugar

3/4 cup cocoa

2 tsp. baking powder

1/2 tsp. baking soda

1 1/3 cups buttermilk

1/2 cup softened butter (no substitutes)

3 large eggs

2 tsps. Vanilla

2 cups shredded or finely grated raw beets*


1 cup milk

5 tblsps. flour

1 cup sugar

1/3 cup butter (no substitutes)

1/2 cup shortening

Preheat oven to 350*. Grease and flour a 13x9 inch cake pan. Mix dry ingredients in a large bowl. Whisk in buttermilk, butter, eggs and vanilla. Stir in shredded RAW beets and pour batter into cake pan. Bake 45 minutes or until a toothpick inserted in the center of cake comes out clean

Frosting: Combine milk and flour in a small saucepan, heat to a boil. Stir constantly for 2-3 minutes. Stir in sugar butter and shortening. Cool resulting mixture to room temperature and beat for 10-12 minutes until light and fluffy. Spread on cooled cake. This frosting is also excellent on spice or applesauce cake. *Be sure to use raw beets or you'll end up with a real mess!


Six Apples

Six frozen Snicker candy bars

One 12 oz. Extra Creamy Cool Whip.

Cut apples into small pieces. (No need to peel). Put frozen Snicker bars into zip lock bag and break into small pieces using hammer. Mix apples and broken Snicker bars together. Just before serving mix in the Cool Whip.




1 1/2 cups dried Apricots


1/2 cup Brown Sugar (or less)

1/2 cup Almonds

8 slices Whole Wheat Bread

Cream Cheese

Combine apricots with a cup of water in a saucepan; cover, and simmer over medium heat for about a half hour, removing cover toward the end to allow all the water to evaporate. In a food processor, combine with brown sugar and nuts. Toast the bread (or don't, depending on your guests' preferences), then spread with cream cheese and the apricot-almond filling. Makes 4 sandwiches.


1 pound lean ground pork

3/4 cup quick-cooking rolled oats

1/2 teaspoon ground sage

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon dried thyme -- crushed

1/3 cup applesauce

1 egg -- slightly beaten

1/4 cup minced green onion

4 slices bacon

1 large tart green apple -- cored and cut in thin wedges

1/2 medium onion -- cut in small wedges

1 tablespoon olive oil

In a large bowl combine oats, sage, salt, pepper, and thyme. Stir in applesauce, egg and green onion; mix well. Stir in ground pork until well blended. Form into 4 patties about 3/4 to 1-inch thick. Wrap a bacon strip around each patty; secure with a toothpick. Grill or broil 4-5 minutes on each side. Meanwhile in a small skillet, cook and stir apples and onions in hot oil until tender. Sprinkle lightly with salt. Serve with patties. serves 4


2/3 cup milk

1 tablespoon white wine or cider vinegar

2 1/2 cups all-purpose flour

2 1/4 teaspoons baking powder

1/2 teaspoon salt

3 eggs

2 teaspoons maple syrup

2/3 cup (1 1/4 sticks) unsalted butter

2/3 cup granulated sugar

medium-large ripe banana, cut into chunks

Raw sugar, for sprinkling

Preheat the oven to 350 degrees F. Combine the milk and vinegar in a small bowl, and allow to stand for 10 minutes. Meanwhile, lightly grease a 6-cup (large size) or 12-cup (standard size) muffin pan.

Sift the flour, baking powder, and salt into a large bowl. In a separate bowl, lightly beat the eggs with the maple syrup. In another bowl, using an electric mixer, cream the butter with the sugar until pale and fluffy. Add the egg mixture, little by little, and beat until smooth. The mixture should have the consistency of mayonnaise. Gradually fold in the sifted dry ingredients alternately with the milk mixture. Mix until just combined.

Gently fold in the banana chunks.

Working quickly, divide the batter evenly among the prepared muffin cups and sprinkle the tops with the raw sugar. Bake for 25-30 minutes for large muffins, or 15-20 minutes for standard-size muffins, or until well risen and golden. Test if they are cooked through by inserting a wooden skewer: when withdrawn there should be just a few moist crumbs on it. Allow the muffins to cool in the pans for a few minutes before serving.


4 medium tomatoes, peeled and chopped

1/2 cup chopped onion

1/2 cup finely chopped celery

1/4 cup finely chopped green pepper

1/4 cup oil

2 Tblsps red wine vinegar

1 tsp mustard seed

1 tsp cilantro seed, crushed

1 tsp salt

Combine all ingredients. Cover and chill, stirring occasionally. Serve with corn chips. Keep refrigerated or freeze.


4 English Muffins -- halved

1 cup Pizza Sauce

1/2 cup Ham, extra lean -- chopped

1/3 cup Onions -- finely chopped

1 1/2 cups Mozzarella Cheese, part skim milk -- shredded

1/4 cup Bell Pepper -- chopped

1/3 cup Mushrooms -- sliced

1/8 cup Black Olives -- sliced

Split the muffins in half and toast them in the toaster. Spread the pizza sauce on both halves of the muffins. Place remaining toppings evenly onto pizzas, saving shredded cheese for last. Bake at 350 degrees F, for approx 10 minutes or until cheese has melted. Remove from oven, and cut each muffin half into four pieces. Serve as appetizers or snacks. Note: If you wish, do not cut muffin halves into fourths, and serve as whole individual pizzas. 2 halves will make a serving.


3 cloves garlic, chopped

1/2 cup butter

1 cup unsweetened cocoa

4 eggs, lightly beaten

1 cup sugar (some of it brown, if you prefer)

1 cup flour, sifted

3/4 cup walnuts, chopped

1/3 cup almonds, blanched

Preheat oven to 325F. Put the garlic and butter into a large bowl over a saucepan of water on a gentle heat. When the butter has melted, stir in the cocoa and mix well. Add the eggs, sugar, flour and walnuts, stirring well after each addition. Pour the mixture into a greased and floured 8X10 inch cake pan and decorate with the blanched almonds. Bake for approx. 35 minutes. The top should be springy, but the inside slightly moist. Turn out onto a wire rack and cut into squares or bars.






Bilko's spice mix is a closely guarded secret, but Donna King shared with us its fundamental ingredients as well as the basic technique - a long marination, at least 24 hours. This results in some of the juiciest chicken we've ever eaten. The chicken must also rest five or ten minutes after being dredged in the seasoned flour to, as King told us, "get doughy." Active time: 45 min Start to finish: 25 hr

For marinade

1 qt water

2 tablespoons salt

2 teaspoons cayenne

2 teaspoons garlic powder

1 1/2 teaspoons white pepper

1 tablespoon soy sauce

2 teaspoons Worcestershire sauce

4 chicken breast halves, 4 thighs, and 4 drumsticks (with skin and bones; 4 - 4 1/2 lb

For frying

About 12 cups vegetable oil

For dredging

3 cups all-purpose flour

1 tablespoon salt

1 teaspoon garlic powder

1 teaspoon cayenne

1 teaspoon white pepper

Marinate chicken: Whisk together all marinade ingredients in a large bowl. Add chicken, making sure it is covered with marinade. Chill, covered, stirring twice, about 24 hours.

Dredge and fry chicken: Heat 2 inches oil in a wide 8- to 9 1/2-quart pot over moderately high heat until a deep-fat thermometer registers 365 to 375°F. (Our pot was 12 inches wide and 5 inches deep; if you don't have that wide a pot, you can fry the chicken in two batches.)

Meanwhile, whisk together all dredging ingredients in a large bowl. Drain chicken, discarding marinade. Dredge each piece of chicken in seasoned flour and put on a large baking sheet. Let stand about 10 minutes. Fry chicken, turning a few times, 20 to 25 minutes, or until golden brown, then drain on a rack.


Prep/Cook Time: 20 minutes

1 1/2 lb. ground beef

1 can (26 oz.) Campbell's(r) Tomato Soup

1 tbsp. Worcestershire sauce

1 bag (16 oz.) frozen mixed vegetables

6 cups hot cooked rice

Shredded Cheddar cheese

COOK beef in skillet until browned. Pour off fat. ADD soup, Worcestershire and vegetables. Heat to a boil. Cook over low heat 5 min. or until vegetables are tender. Serve over rice. Top with cheese. Serves 6.



Prep Time: 10 minutes Cook Time: 35 minutes Serves 4

1 tsp. ground cumin

1/8 tsp. garlic powder

1 lb. boneless chicken breasts, cut into strips

2 tbsp. vegetable oil

1 cup uncooked regular long-grain white rice

1 can Campbell's(r) Condensed Chicken Broth

1 1/4 cups water

1/2 cup Pace(r) Picante Sauce

2 cups frozen mixed vegetables

MIX cumin and garlic. Season chicken with cumin mixture. HEAT 1 tbsp. oil in skillet. Add chicken and cook until browned, stirring often. Remove chicken. HEAT remaining oil. Add rice and cook until browned, stirring. Stir in broth, water and picante sauce. Heat to a boil. Cover and cook over low heat 10 min. STIR in vegetables. Return chicken to skillet. Cover and cook 10 min. or until done.


1/2 cup chopped tomato

1/2 cup purple onion -- chopped

1/2 cup papaya -- chopped

1/4 cup yellow bell pepper -- chopped

1/4 cup green bell pepper -- chopped

1 jalapeno pepper -- minced

2 tablespoons fresh lime juice

1/2 teaspoon chili powder

1 tablespoon honey

Combine all ingredients. Cover and chill 3 to 4 hours. Serve with chicken or pork. 2 cups


6 chicken breast, no skin, no bone, R-T-C

2 cans cream of chicken soup

1 can cheddar cheese soup

garlic powder, salt, pepper to taste

1/4-1/2 cup cooking sherry

1. Rinse chicken and sprinkle with salt, pepper, and garlic powder. Place in crock pot.

2. Mix undiluted soups and pour over chicken. Cook on low all day.

3. About 30 minutes before serving, add sherry, and stir well. Let cook 30 minutes additional.

Serving Ideas : Serve over rice or noodles.

: The sauce is excellent. If you put the chicken breasts in the crock pot, still frozen, they will cook to just the right doneness in about 8 hours... Leftovers both freeze and reheat well. The "sauce" to this is incredibly good....I cut the chicken in pieces before serving over noodles. You can do the chicken with one can Cream of Chicken, 1 can Cream of Mushroom, 1 can Cheddar Cheese Soups. Add a 4 oz can of mushroom stems and pieces, drained, if desired.


8 cups de-fatted chicken broth, canned or homemade*

1/2 cup diced carrots

1/2 cup diced celery

1/2 cup diced onions

1 clove garlic, crushed then minced fine

1 - 16 oz. bag frozen cheese tortellini

2 cups escarole, washed, torn and then packed **

salt and pepper, to taste

Mrs. Dash Extra Spicy, to taste

fresh grated parmesan cheese, as garnish

croutons, as garnish

1. Place first 5 ingredients in a 5-qt. Dutch oven.

2. Bring to boil, then lower heat to a simmer.

3. Simmer, partially covered, for 15 minutes.

4. Add cheese tortellini and cook in broth, according to directions on package.

5. Add salt, pepper and Mrs. Dash, to taste.

6. Remove soup from heat and add escarole.

7. Cover soup and let remain off heat for about 10 minutes, allowing escarole to wilt.

8. Bring back to serving temperature then ladle soup into large bowls and garnish with fresh grated parmesan cheese and croutons, if desired.

*De-fatted chicken broth: refrigerate canned or homemade broth overnight.

Remove any solid fat that has formed on the top and discard .

**I have used frozen, chopped spinach , in place of the escarole, in a pinch. I prefer the escarole as it doesn't seem to have as strong of a flavor as the spinach. When I have used the spinach, I only used one half of a 10 oz. box. I have never tried fresh spinach--it may not have as strong a flavor as the frozen and may work quite nicely.


For the chocolate mixture

4 ounces semisweet chocolate

1/2 cup (1 stick) unsalted butter

3/4 cup granulated sugar

2 eggs

1/2 cup all-purpose flour

1/4 teaspoon salt

For the cheesecake mixture

1 cup cream cheese

1/4 cup granulated sugar

1/2 teaspoon vanilla extract

1 egg

Preheat the oven to 300 degrees F. Butter and flour a 9-inch square cake pan.

To make the chocolate mixture, melt the chocolate with the butter in a double boiler or a bowl set over a pan of hot water (or you can use a microwave). Remove from the heat, add the sugar and stir to combine, then leave to cool slightly. Sift the flour and salt into a large bowl. Add the eggs, one by one, beating after each addition. The mixture should be very glossy. Gently fold in the flour. Don't over-mix. Set aside.

To make the cheesecake mixture, beat the cream cheese with the sugar. Add the vanilla and egg, and mix until well combined.

Spread the chocolate batter in the prepared pan to form an even layer. Spoon the cheesecake mixture on top and spread evenly. Using a sharp knife, gently swirl the cheese mixture into the chocolate mixture a few times. Bake for 20-30 minutes, or until just set in the middle. A wooden skewer inserted into the center should come out with just a few moist crumbs on it. Don't over-bake. Leave to cool in the pan for 15-20 minutes before cutting into squares and serving. Serve warm or cold.



800 g. chicken, cut into serving portions (remove the skin)

1/2 cup sesame soy sauce

2 cups canned pineapple chunks, drained (reserve syrup)

6 cloves garlic, crushed

1/4 cup vinegar

1 Tbsp. soy sauce

1 Tbsp. rock salt (or 1 tsp. iodized salt)

1/2 tsp. crushed peppercorn

pineapple chunks syrup

Marinate chicken in sesame soy sauce for one hour. Fry chicken pieces in oil until golden brown. Add crushed garlic, vinegar, soy sauce, salt, pineapple chunks syrup and peppercorn then simmer until chicken is tender. Add pineapple chunks. Serve hot with warm steamed rice. Serves 6.


2 whole fryers

2 medium onions, sliced

4 celery ribs

3 bay leaves

salt to taste

2 cans (or 2 frozen packages) sliced okra

2 - 3 (14 oz.) cans diced tomatoes

1 1/2 Tbls. Tabasco sauce

1 1/2 c. (or more, depending on how thick you like your soup) rice

1 can mushrooms

1 1/2 tsp. gumbo file powder, optional

Cover chicken with water. Add onion, celery, bay leaves and salt. Simmer until tender. Remove meat from bones; cut into bite-sized pieces; return to broth. Add remaining ingredients. Simmer until rice is tender. Remove from heat and add gumbo file powder, if desired.


Here, you get an entire meal with a single, 45-minute recipe. Udon, Japanese wheat noodles with a chewy, stretchy texture, are available dried in the Asian food section of most supermarkets (along with mirin and chile paste with garlic) or fresh in the produce section. Sliced pineapple or mango sorbet would be an ideal dessert.

Active time: 45 min Start to finish: 45 min

2 to 3 tablespoons finely grated fresh ginger

1 1/2 lb boneless skinless chicken breast halves

1/3 cup soy sauce

1/4 cup mirin (Japanese sweet rice wine)

1 teaspoon Asian chile paste with garlic

2 teaspoons Asian sesame oil

12 oz dried or 16 oz fresh udon noodles

6 cups baby spinach, coarse stems discarded

Garnish: julienne scallions and toasted sesame seeds

Press or squeeze ginger using a fine sieve or cheesecloth until enough juice is extracted to measure 1 tablespoon.

Heat a well-seasoned large ridged grill pan over high heat until hot. Pat chicken dry and season with salt and pepper. Mix together soy sauce, mirin, ginger juice, chili paste, and sesame oil. Set aside 1/2 cup of soy mixture and toss remainder with chicken.

Grill chicken until just cooked through, 4 to 5 minutes on each side. When cool enough to handle, tear into bite-size pieces.

If using dried noodles, cook in a large pot of boiling water until al dente, about 12 minutes. Stir in spinach during last minute of cooking. (If using fresh udon, add noodles and spinach simultaneously to boiling water and cook 10 to 20 seconds total.) Drain noodles and spinach and transfer to a bowl of ice and cold water. When cold, drain well in a colander. Toss noodles and spinach with reserved soy mixture in a large bowl.

Serve noodles and spinach topped with chicken.

Cooks' note: Chicken can be grilled on an outdoor grill - lightly oil rack and set 5 to 6 inches over glowing coals.


1 pie crust (9 inch)

1/2 cup sugar

3 tablespoons cornstarch

1/4 teaspoon salt

2 tablespoons milk

2 ounces unsweetened chocolate

1 cup milk

2 egg yolks -- slightly beaten

2 tablespoons butter or margarine

1/2 teaspoon vanilla

1 teaspoon unflavored gelatin

1/4 cup frozen orange juice concentrate -- thawed

1 cup whipping cream

1/4 cup powdered sugar

Heat oven to 450 degrees F. Using a 9-inch pie pan, bake pie crust for 9 to 11 minutes or until light golden brown. Cool completely. In a small bowl, combine sugar, cornstarch, and salt; mix well. Stir in 2 tablespoons milk. Set aside. In medium heavy saucepan over low heat, melt chocolate with 1 cup milk, stirring constantly until smooth. Blend in cornstarch mixture. Cook over low heat until mixture is thickened and boils, stirring constantly. Boil 1 minute. Blend about 1/4 cup of hot mixture into egg yolks. Gradually

stir yolk mixture into hot mixture in saucepan. Cook over low heat for 3 minutes, stirring constantly. Remove from heat; stir in butter and vanilla. Cover surface with plastic wrap. Refrigerate until just cool, about 1 hour. Spoon chocolate filling evenly into cooled crust.

In a small saucepan, combine gelatin and orange juice concentrate. Stir over low heat until gelatin dissolves. Cool slightly. In a small bowl, combine whipping cream and powdered sugar; beat until soft peaks form. Fold orange juice mixture into whipped cream. Spread evenly over chocolate filling. Refrigerate 1 hour. Store in refrigerator.


1 cup pecans -- chopped

1 cup coconut flakes

2-1/2 cups crispy rice cereal -- crushed

1 cup firmly packed light brown sugar

1/2 cup butter or margarine

1 quart vanilla ice cream -- softened

Bake pecans and coconut in shallow pans at 350 degrees F., stirring occasionally, 5 to 10 minutes or until toasted. Combine pecans, coconut, and crushed cereal in a medium bowl. Bring sugar and butter to a boil in a small saucepan over medium heat, stirring constantly; boil, stirring constantly, 1 minute. Pour over cereal mixture, stirring until coated. Press half of cereal mixture into a 9-inch square pan lined with plastic wrap; freeze until firm. Spread with ice cream; press remaining cereal mixture over ice cream. Cover and freeze 8 hours or until firm. Cut into bars. Yield 16 servings.



A variety of meat, rarely served because it clearly crosses the line between a cut of beef and a piece of dead cow.


Semi-solid dairy product made from partially evaporated and fermented milk. Yogurt is one of only three foods that taste exactly the same as they sound. The other two are goulash and squid.


A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog won't eat the rest of.


Thick oatmeal rarely found on American tables since children were granted the right to sue their parents. The name is an amalgamation of the words "Putrid", "hORRId" and "sluDGE".


To turn on the heat in an oven for a period of time before cooking a dish, so that the fingers may be burned when the food is put in, as well as when it is removed.


Compact home incinerator used for disposing of bulky pieces of meat and poultry.

microwave oven:

Space-age kitchen appliance that uses the principle of radar to locate and immediately destroy any food placed within the cooking compartment.


Basic measure of the amount of rationalization offered by the average individual prior to taking a second helping of a particular food.

arab coffee:

Thick, black, bitter coffee, traditionally served in tiny cups at gunpoint.


1 tablespoon honey

1 tablespoon fresh lemon juice

1 cup canned pineapple chunks, drained

1 cup fresh strawberries -- sliced

1/2 cup fresh raspberries -- or other fresh fruit

Toss all ingredients to combine. Serve chilled or at room temperature.


2 - 10 oz pkg frozen broccoli spears

2 pkg Hollandaise Sauce Mix (Each enough for 3/4 C)

1/2 C dairy sour cream

1/4 C dry sherry

1/4 tsp nutmeg

3 C Cubed cooked chicken

1/4 C grated parmesan cheese


Cook broccoli according to pkg directions. Prepare sauce - stir in sour cream, sherry and nutmeg. Stir in chicken. Heat through.

Drain broccoli, and arrange on oven-proof platter. Top with chicken mixture. Sprinkle with cheese and dot with butter. Broil 4" from heat until it bubbles. (About 3 minutes) Makes 6 servings.


Melt 1/2 stick butter in the bottom of a 9x13 pan.

Mix 1 1/2 cup flour,

1 1/2 cup sugar and

1 1/2 t. baking powder together, add

3/4 cup milk.

The mix will be thicker than a cake mix but still pourable. Pour into pan over butter. Do not mix! Pour 4 cups of fruit over top. Sunday I used blackberries, strawberries and blueberries. Today I'm using raspberries instead of blackberries. Do not mix! Put it in a 350 oven for 30 minutes or until brown.


2 oz. fat free cream cheese, softened

1.5 c. cold milk (skim or 1%)

2- 1.5 oz. pkgs sugar-free lemon instant pudding mix

1- 8 oz. container light nondairy whipped topping, thawed

1-9" prepared shortbread or graham cracker pie crust

1 c. blueberries, raspberries OR sliced strawberries

In a large bowl, beat the cream cheese with a wire whisk until smooth. Gradually beat in milk until well blended. Add pudding mixes. Beat two minutes or until smooth. Immediately stir in half whipped topping. Spoon into prepared pie crust. Top with remaining whipped topping. Refrigerate three hours or until set. Garnish with fruit of choice. Serves 8


1 large onion; minced

1 pound mushrooms, sliced

1/2 cup butter or margarine

1/2 cup flour

4 cups milk

1 1/2 ups parmesan cheese, grated

salt and pepper to taste

12 manicotti shells

1 pound deli-style ricotta

4 ounces mozzarella cheese, diced

1/2 cup romano cheese, grated

1/4 cup walnuts, finely chopped

1/4 cup parsley, chopped

3 eggs

1 dash nutmeg

Saute onion and mushrooms in butter 5 minutes; stir in flour. Gradually stir in milk; stir over low heat until sauce bubbles and thickens. Stir in 1 cup Parmesan cheese and salt and pepper to taste; set aside. Cook manicotti shells according to package directions; drain and cover with cold water. Mix together ricotta, mozzarella, Romano and

remaining Parmesan cheese; add walnuts, parsley and eggs. Season to taste with salt, pepper and nutmeg. Drain manicotti shells; stuff with cheese mixture. Place shells side by side in a greased shallow baking pan; spoon sauce over all. Bake in preheated 400 degree oven 20 to 25 minutes, or until bubbly and golden.


Nonstick cooking spray

1/2 cup refrigerated or frozen egg product, thawed, or 1 whole egg

plus 1 egg white

1/4 cup all-purpose flour

1/4 cup fat-free milk

1 tablespoon cooking oil

1/4 teaspoon salt

2 cups fresh fruit (choose from sliced strawberries, peeled and

sliced kiwi fruit, blackberries, blueberries, seedless grapes,

peeled and sliced peaches, sliced nectarines, sliced apricots,

and/or pitted and halved sweet cherries)

2 tablespoons orange marmalade, warmed

For pancakes, coat four 4-1/4-inch pie plates or 4-1/2-inch foil tart pans with cooking spray. Set aside.

In a large mixing bowl use a rotary beater or wire whisk to beat egg product or whole egg plus egg white, flour, milk, oil, and salt until smooth. Divide batter among prepared pans. Bake in a 400 degree F oven about 25 minutes or until brown and puffy. Turn off oven; let stand in oven for 5 minutes. To serve, immediately after removing the pancakes from oven, transfer to 4 plates. Spoon some of the fruit into center of each pancake. Drizzle fruit with warmed orange marmalade. Makes 4 servings.


1/4 cup Chicken Broth

1 cup Mushrooms -- sliced

1/2 cup Onion -- chopped

1 clove Garlic -- minced

1 cup Zucchini -- thinly sliced

1 cup Broccoli florets

1 teaspoon Basil leaves -- crushed

4 ounces Macaroni, cooked, spiral -- rinsed and drained

1/4 cup Black Olives -- sliced

10 ounces Vegetable Soup, condensed

1/4 cup Red Wine Vinegar

1 cup Mozzarella cheese, part skim milk -- (optional)

In skillet over medium heat, saute mushrooms, onion and garlic, in chicken broth for about 5 minutes until tender, stirring occasionally. Stir in zucchini, broccoli and basil. Cover and cook 5 minutes or until vegetables are tender-crisp, stirring occasionally. Remove from heat. In large bowl, toss together vegetable mixture, cooked macaroni, olives, soup and vinegar. Cover and refrigerate until serving time, or at least 4 hours.

Just before serving, cube Mozzarella cheese and add to salad, then toss lightly.


2 1/2 lb red potatoes, quartered

salt, pepper to taste

1/4 cup + 2 Tbs. olive oil

3 cloves garlic; minced

2 ears corn

1 lg. tomato, diced

1 lg. cucumber, seeded and diced

1 green pepper, roasted, seeded, diced

4 green onions, sliced

1/3 cup white vinegar

2 Tbs. sugar

1 cup cilantro leaves

Arrange potatoes in single layer in large roasting pan. Season to taste with salt and pepper. Combine 1/4 cup olive oil and garlic. Drizzle over potatoes. Bake at 450 degrees 20 to 25 minutes or until potatoes are tender and lightly browned. Let cool.

With sharp knife, remove corn kernels from cob. Toss together cooled potatoes, tomato, cucumber, green pepper, corn kernels and green onions. Blend vinegar, remaining

2 tablespoons oil, sugar and cilantro together in blender or food processor. Pour over vegetable mixture tossing to coat. Season to taste with salt. Chill several hours for best flavor.



4 slices Bread


4 slices Cheese

2 tsp. Butter or Margarine

Heat grill or wide frying pan. Allow butter to soften. On a work surface, lay out pieces of bread "butterfly style," and spread butter on one side of each. Slice apple (peeled or not as you wish).

Turn one slice over (butter-side down) on a saucer or other flat surface, and place on the bread a piece of cheese, then slices of apple to cover, then another piece

of cheese, and finally the "matching" piece of bread. Slide onto griddle, into folding grill, or into frying pan. Bake or cook (turning at least once if on flat surface) until cheese is melted and bread is nicely toasted but not too dark. Serves 4


2 teaspoons Dijon mustard

4 chicken breast halves without skin

1/4 teaspoon freshly ground black pepper

1/3 cup butter or margarine

2 teaspoons lemon juice

1/2 teaspoon garlic salt

1 teaspoon dried tarragon

Spread mustard on both sides of chicken and sprinkle with pepper. Cover and refrigerate 2 to 4 hours. Melt butter; stir in lemon juice, garlic salt, and tarragon. Cook over low heat 5 minutes, stirring occasionally. Place chicken on grill over medium coals; baste with sauce, and grill 50 to 55 minutes or until done, turning and basting every 10 minutes. Yield: 4 servings.


Preheat oven to 375 degrees F.

2 lbs of lean ground beef or ground turkey

3 large potatoes (or 4 smaller ones)

1 large yellow or white onion (or two smaller ones)

1 can of cream of mushroom soup, condensed

1/2 can of water

1 8 oz package of shredded cheddar cheese

Spray casserole dish with nonstick coating.

1. Place your raw ground beef/turkey in the casserole dish, and pat it out where it makes a layer over the bottom of the dish. You may season your meat before doing this if you prefer.

2. Peel and slice your raw potatoes, cartwheel-style, and layer them on top of the ground meat.

3. Peel and slice your onions, cartwheel-style and layer them on top of the potato layer.

4. Mix your condensed soup with the half can of water, and shredded cheese.

5. Pour soup mixture over the onion layers. Bake for 50 minutes.


Look for the hoisin sauce in the Asian foods section. To go with the skewers, have Asian noodle salad tossed with packaged shredded vegetables. For dessert, try grilled honey-brushed bananas with ice cream.

1/4 cup hoisin sauce

1 tablespoon minced peeled fresh ginger

1 tablespoon oriental sesame oil

1 tablespoon unseasoned rice vinegar

2 skinless boneless chicken breast halves, cut into 1-inch pieces

1 tablespoon sesame seeds

Prepare barbecue (medium-high heat). Whisk first 4 ingredients in medium bowl to blend. Place 2 tablespoons sauce in small bowl for glaze. Mix chicken into remaining sauce; let stand 10 minutes. Thread chicken onto 4 metal skewers, spacing pieces 1/2 inch apart. Sprinkle lightly with salt and pepper. Grill chicken until cooked through and slightly charred, brushing with glaze and turning often, about 8 minutes. Sprinkle with sesame seeds.


1/4 c. Jack Daniels

1/4 c. soy sauce

1/4 c. Dijon mustard

1/4 c. minced green onion tops

1/4 c. firmly packed brown sugar

1 tsp. salt

Dash of Worcestershire sauce

Pepper to taste

Combine all ingredients. Blend well. Use to marinate shrimp or scallops for one hour. Beef, chicken or pork should be marinated overnight in the refrigerator. Remove meat and bring marinade to a boil and boil for 2 minutes (to kill off any germs) and baste meat as it is grilled or broiled.


12 egg whites

1 teaspoon cream of tartar

1/4 teaspoon salt

1-1/4 cups sifted powdered sugar -- divided

1 tablespoon grated lemon peel

3 tablespoons fresh lemon juice

1/4 teaspoon vanilla extract

1 cup sifted cake flour

Beat first 3 ingredients at high speed with an electric mixer until foamy. Add 3/4 cup powdered sugar, 1 tablespoon at a time; beat until stiff peaks form. Fold in lemon peel, lemon juice and vanilla. Combine remaining 1/2 cup powdered sugar and cake flour; gradually fold into egg white mixture. Spoon batter into a 10-inch tube pan. Bake at 375 degrees F. for 35 to 40 minutes or until golden. Invert pan on a wire rack; cool completely. Yield: 1 cake


1 cup long-grain rice -- uncooked

1/2 cup minced fresh parsley

1/4 cup minced green onion

1 teaspoon grated lime rind

Cook rice according to package directions, omitting salt. Remove from heat and add remaining ingredients; toss. Transfer rice to serving dish. Yield: 6 servings.


2 (8 oz.) packages rotini (or any other) noodles

2 c. mayonnaise

1/2 c. sugar

1/4 c. vinegar

1 (14 oz.) can sweetened condensed milk

1 can small sweet peas (such as LeSeur), drained

3 c. coarsely grated carrots

1 sm. onion, finely grated

1 green pepper, finely diced

Cook rotini according to pkg. directions and then chill in cold water. Mix dressing ingredients and add to drained and cooled rotini and vegetables. Stir to mix and chill before serving. Note:: may add 2 cans tiny shrimp to salad, if desired.


1 1/2 cups Macaroni -- uncooked, shells

10 ounces Green Peas, frozen

4 ounces Cheddar Cheese -- shredded

3/4 cup Mayonnaise -- or salad dressing

8 medium Green Onions -- sliced

1/3 cup Sweet Pickle Relish

1 stalk Celery -- sliced

4 1/2 ounces Shrimp, canned -- drained & rinsed

1/2 head Iceberg Lettuce -- torn

6 Bacon strips -- cooked and crumbled

Cook macaroni as directed on package. Rinse in cold water and drain. Rinse frozen peas with cold water to separate; drain. Mix macaroni, peas and remaining ingredients except lettuce and bacon. Cover and refrigerate about 4 hours or until chilled. Just before serving, mix macaroni mixture, lettuce and bacon together.




6 large apples -- baking type

1/4 cup firmly packed light brown sugar

3 tablespoons unsalted butter -- softened

2 tablespoons candied ginger root -- minced

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/2 teaspoon grated lemon peel

1 cup hot water

1/2 cup maple syrup -- pure

1 tablespoon fresh lemon juice

Preheat oven to 375 degrees F. Grease a 13- x 9-inch baking dish. Core the apples and peel them about half way down their sides. Arrange in the prepared dish (if the apples tip over, cut a small slice off the bottoms). Mash together in a small dish, or process together in a food processor, the brown sugar, candied ginger, cinnamon, cloves, and lemon peel. Stuff this mixture into the apple cavities. Pour the hot water, maple syrup, and lemon juice around the apples and tilt the dish to combine the liquids. Bake, uncovered, 40 to 45 minutes, until the apples are tender but not mushy when pierced with the point of a sharp knife. Brush or spoon with the juice every 10 or 15 minutes. Remove from the oven. Continue to baste with the cooking syrup for 15 minutes to glaze the apples as they cool. Serve warm (with whipped cream or ice cream, if desired). Yield: 6 servings.


3 3/4 cups all purpose flour plus extra for kneading the dough.

1 1/2 cups warm water

2/3 of a cake of cake yeast

1 1/2 teaspoon salt

1/4 cup extra virgin olive oil

Crumble the cake yeast into the 1-1/2 cups of warm water, stir and set aside. Stir the flour and salt together in a bowl. Add the olive oil and the water/yeast mixture to the flour, mix by hand until you have a dough ball. Knead the dough on a flat, floured surface for 5-10 minutes. Put dough in a lightly oiled bowl, cover tightly, and let rise for 1 1/2 to 2 hours until dough has doubled in size.

Split dough into halves (for 2 large crusts) or fourths (for 4 individual sized crusts) and roll each section into a ball, flatten by hand (do not use a rolling pin) and drape with covering on your flat surface. Let rise for another 30 minutes. By hand, pull the

dough into it's final shape (large and round). Do not use a rolling pin, which squeezes the carbon dioxide out of the dough and results in a very boring crust. Top with your favorite toppings, and cook in a preheated 450 degree oven on baking tiles or a pizza stone for about 10 minutes, or until toppings are done. Makes 2 large crusts.


1 large onion, sliced, divided into rings

1 and 1/2 cup flour

12 ounces beer

vegetable oil

combine flour and beer. cover, and let set at least an hour or more, at room temperature. dip onion rings in beer batter, fry in hot oil. when lightly browned remove from oil and salt to taste. (and of course drain on paper towels) these onion rings are great, very simple, and stay crispy.. They don't get soggy.


8 oz. Penne, Mostaccioli or other medium pasta shape, uncooked

8 oz. Spinach Penne, Mostaccioli or other medium pasta shape,

uncooked 2 tbsp. margarine

6 oz. uncooked boneless chicken breast, sliced into thin strips

12 shrimp (21 to 25), peeled and deveined

4 oz. thinly sliced andouille sausage

1 tbsp. garlic, chopped

1/4 cup chopped scallions

1/4 cup chopped green bell peppers

1/4 cup chopped red bell peppers

1/2 cup chopped onion

1/2 cup chopped tomatoes

1/2 tsp. freshly ground pepper

1/4 tsp. cayenne pepper

1/4 tsp. thyme leaves

1/4 tsp. oregano leaves

1/2 tsp. paprika

1 tbsp. tomato paste

1 cup chicken broth, skimmed of fat

2 tbsp chopped parsley

Cook pasta according to package directions; drain. Melt 2 tablespoons margarine in a large sauté pan over medium-high heat and add chicken and shrimp. When chicken and shrimp are partially cooked, add sausage, garlic, chopped vegetables, salt, black and cayenne peppers, thyme, oregano and paprika. Cook for several minutes until vegetables are partially cooked. Add tomato paste and stock. Bring to a boil and reduce until sauce is fairly thick. Remove the parsley and the two cooked pastas and mix thoroughly or pour sauce directly over the hot pasta.






1/4 cup Butter or Margarine

1/4 cup Peanut Butter

1/4 cup Honey

8 slices Whole Wheat Toast

2 Tbsp. Sesame Seeds

Preheat oven to 325. Soften the butter, and blend with the peanut butter and honey in a small bowl. Toast the bread, and spread the peanut butter mixture evenly over the slices.

Place bread, spread-sides up (of course!) on a baking sheet, and slide into the oven for about 10 minutes; then turn on the broiler and give them 3-5 minutes longer, just until they're lightly toasted. Either serve open-faced, cut in half, or close to make "real" sandwiches. Makes 4 sandwiches.


When your ingredients are wonderfully fresh and carefully selected, no complicated preparations are necessary to make an excellent meal. This is especially true during the summer, when the markets are bursting with fresh, ripe produce-what better way to celebrate all that freshness than with a succulent picnic sandwich?

Nobody likes a soggy sandwich; so follow these tips for our favorite portable edibles!

* Choose breads with a crust. Baguettes, sourdoughs, whole grain breads and hard rolls will stand up to sogginess longer than your average soft sandwich bread.

* Seal the bread's surface with a layer of cream cheese, butter or margarine. For a super tasty sensation, slather the bread with mashed avocado mixed with lemon juice (to keep it from turning brown).

* Pack sog-inducing condiments like pickles and tomatoes separately. Add them to the sandwich just before eating.

* Sandwiches will last longer if packed in a cooler. If a cooler chest is not an option, consider making your sandwich with hard cheeses and dried meats. Bring along some sealed individual packets of mayonnaise and mustard to spread on your sandwich just before eating.







2 medium red apples, cut into chunks

2 cups canned pineapple chunks, drained (reserve syrup)

2 pcs. chicken breast, boiled and cubed

4 stalks celery, diced

1/4 cup raisins

3/4 cup light mayonnaise

3/4 tsp. iodized salt

1 Tbsp. sugar

Soak apple chunks in pineapple chunks syrup with 1 tsp. lemon juice for five minutes. Drain. Combine with the next 5 ingredients. Season with salt and sugar. Blend well. Chill before serving.

To serve: Line individual serving dish with lettuce leaves. Put salad on top, and garnish with apple slices and parsley leaves. Serves 6.


Serves 6

3 medium Potatoes, cooked and sliced

3 or 4 hard-cooked Eggs, sliced, then diced

Cooked Sausage (Bratwurst, Turkey, or whatever),

sliced (optional)

4 Green Onions (or use white or yellow, and

increase amount of parsley for color)

4 Tbsp. (1/4 cup) Butter

1/4 cup Flour

1/2 cup Sour Cream

1/2 cup Milk

3/4 cup Sharp Cheddar Cheese (shredded)

Salt and Freshly Ground Black Pepper (to taste)

1 tsp. chopped Parsley

Preheat oven to 350-F degrees. Chop or slice onions. Heat butter in a heavy saucepan or frying pan; sauté onions, then add flour. Stir over medium heat until the flour is cooked but not browned; then stir in sour cream, milk, cheese, salt, pepper, and parsley (reserving a little of the parsley to go on top of the finished dish).

Place a layer of about half the sliced potatoes on the bottom of a buttered casserole dish or in individual ramekins. Top potato layer with the eggs and sausage, then with

half of the cream sauce. Finish up with the rest of the potatoes and sauce. Slide into the oven and bake for about 20 minutes, or until heated through and invitingly fragrant.



1 can (10-1/2 oz.) condensed tomato soup

2 tbsp. lemon juice

1/4 cup olive oil

1 cup beef broth (if using canned beef broth, use 1/2 cup broth and add 1/2 cup water)

2 tbsp. chopped green pepper (or more if desired)

1 clove garlic

1/4 tsp. Tabasco

1/2 tsp. salt

1 chopped tomato

1 cup chopped cucumber

Place all ingredients in blender and blend until well mixed. I don't blend until it is absolutely smooth, some small lumps of veggies are good. Serve cold. Garnish with your choice of croutons, chopped onion, green or red pepper, and tomatoes.


l family-size brownie mix (and ingredients called for by package directions)

12 oz. pkg. semi-sweet chocolate chips

1/2 - 3/4 c. chopped pecans or walnuts

10-oz. bag miniature marshmallows

1 16-oz container chocolate fudge frosting

Prepare brownie mix according to package directions, adding chocolate chips &

nuts. Bake for 5 minutes less than directed on package. At that time, remove from oven, sprinkle marshmallows over top of brownies and return to oven for last 5 minutes of baking time. Heat frosting in microwave about 30 seconds - just so it is thin enough to gently pour out of container. Immediately after removing brownies from oven, pour, then spread frosting over top of marshmallows. They will smear a bit, but that's ok. Add more nuts to the top if you like.


1/4 cup white corn syrup

1/2 tsp. salt

1/2 tsp celery seed

1 Tblsp vinegar

1 Tblsp Worcestershire sauce

1 med. onion, finely chopped

1/3 cup sugar

1/2 tsp paprika

2 Tblsp lemon juice

1/2 cup catsup

1 cup salad oil

Combine all ingredients in a screw top jar. Shake well. Refrigerate.



1 pound tomatoes peeled and chopped

1 medium onion chopped

dash of salt

3 jalapeno peppers chopped (seeds and all)

1 teaspoon oregano

1 teaspoon vinegar

1 teaspoon lime juice

2 tablespoons salad oil

1 teaspoon garlic mashed

Peel and chop the tomatoes and add to the onion. Season with salt. Add jalapenos, oregano, vinegar, lime juice, oil and mashed garlic. Let sauce stand for at least one hour so that the flavor will have a chance to blend.


1 cup butter

1/4 cup lemon juice

1 clove garlic -- minced

1 teaspoon dried parsley

1 teaspoon Worcestershire sauce

1 teaspoon soy sauce

1/2 teaspoon coarsely ground pepper

1/4 teaspoon salt

2 pounds large shrimp -- peeled and deveined

Melt butter in a large skillet. Add next 8 ingredients; bring to a boil. Add shrimp; cook over medium heat 5 minutes, stirring occasionally. Yield: 6 servings.


Update tradtional deviled eggs with the smoky flavor of oysters.

1 3-3/4-ounce can smoked oysters

9 hard-cooked eggs

6 tablespoons mayonnaise or salad dressing

2 tablespoons snipped chives

1 tablespoon Dijon-style mustard

1/4 teaspoon freshly ground pepper

Snipped chives

Drain oysters; pat with paper towels to remove as much oil as Possible. Coarsely chop.

Halve hard-cooked eggs lengthwise. Remove yolks and set whites aside. Place egg yolks in a bowl; mash with a fork. Add mayonnaise, the 2 tablespoons snipped chives, mustard, pepper, and chopped oysters. Mix well.

Pipe or spoon egg yolk mixture into egg white halves. Garnish with snipped chives. Makes 18. Make-Ahead Tip: Hard cook the eggs up to 1 day ahead and store in the

refrigerator. Prepare filling and stuff eggs up to 4 hours ahead of serving. Cover and chill.



2 Tbsp. Butter

2 Tbsp. Oil

1 clove Garlic

1 Onion

1 Green Pepper

1/2 lb. lean Ground Beef

1/2 lb. lean Breakfast Pork Sausage Meat

4 Tomatoes

2 Tbsp. Flour

1/2 tsp. Salt

1/2 tsp. Cayenne Pepper

8 Eggs

Jack Cheese

Freshly ground Pepper


Preheat oven to 350-F degrees. Melt butter in frying pan with the oil; meanwhile, begin

preparing the vegetables: Press the garlic, chop the onion, and dice the green pepper.

When the oil and butter are warmed but not sizzling, add the garlic, onion, and green pepper, and cook until vegetables are limp. Remove from pan and reserve.

Sauté ground beef and pork until cooked through (about 10 minutes). Spoon off the collected fats. Peel and halve tomatoes. Scoop out centers of tomatoes, and add pulp to the cooked beef and pork. In a small bowl or cup, mix together the flour, salt, and

pepper; stir into meat-tomato mixture, and cook for a few minutes more, stirring, until thickened. Stir the garlic-pepper-onion trio back in, too, and when all is combined, turn into an 9 by 12-inch baking dish, making eight slight depressions at regular intervals.

Crack each egg separately, and carefully pour one in each tomato half, settling each in one of the hollowed-out spots on the bed of meats and veggies. Grate a little of the cheese over each egg, and finish with a dusting of pepper. Slide into the oven, and bake until the eggs are just about set but not quite done, according to your preferences (check after 20-25 minutes - they'll set up a bit more once out of the oven).

Serve with warmed tortillas. Serves 8




1 lb. ground beef

1 can Campbell's(r) Condensed Beef Broth

1 1/3 cups water

2 cups uncooked medium shell or elbow pasta

1 can Campbell's(r) Cheddar Cheese Soup

1 cup Pace(r) Chunky Salsa

COOK beef in skillet until browned. ADD broth and water. Heat to a boil. Stir in pasta. Cook over medium heat 10 min. or until done, stirring often. STIR in soup and salsa and heat through. Serves 4.



This slightly spicy potato salad is a real pick-me-up! It's important to use good mayonnaise in this recipe, and to let the cooked potatoes chill overnight before making the salad. Vary the seasoning amounts to suit your taste.


2 medium sweet potatoes

1 pound red potatoes

1 pound Yukon Gold potatoes

1 large red onion

2 teaspoons salt

1 clove garlic, minced

1 jalapeno chile pepper, seeded and minced

1/4 cup fresh lemon juice

1 cup mayonnaise

1 tablespoon curry powder

1/4 cup chopped parsley

freshly ground pepper to taste

1. Wash, pierce with a fork, and microwave the sweet potatoes and Yukon Gold potatoes until tender. Boil the red potatoes in salted water until tender. Do not overcook the potatoes, or they will not hold up in the salad. Drain red potatoes and chill all three types overnight.

2. Peel the sweet potatoes and Yukon Golds, and dice into 1/2 -inch cubes. Cut red potatoes into fourths. Place all potatoes into a large bowl.

3. Slice red onion thinly and place into a colander. Sprinkle the salt on the onion and let it sit in the colander for 30 minutes to drain. Squeeze onion to remove excess water, and add to the bowl with the potatoes. Mix in the garlic, jalapeno, lemon juice, mayonnaise, curry powder, parsley and pepper. Chill until ready to serve.




4 cups zucchini, julienne

4 cups yellow squash, julienne

2 cups radish, sliced

1 cup vegetable oil

1/3 cup cider vinegar

2 Tbs. dijon mustard

2 Tbs. fresh parsley, snipped

1 1/2 tsp. salt

1 tsp. dill weed

1/2 tsp. pepper

In a bowl, toss the zucchini, squash and radishes. In a small bowl or jar with tight-fitting lid, combine all remaining ingredients; shake or mix well. Pour over vegetable. Cover

and refrigerate for at least 2 hours.


About 6 cups water

3 cups white wine vinegar

1/2 cup sugar

15 whole black peppercorns

12 garlic cloves, peeled

3 Tbs. sea salt

1 Tbs. fennel seeds

3 medium fennel bulbs--trimmed, halved lengthwise,

cored and cut into 1/2 -inch lengthwise wedges

3 small zucchini, cut into 5-by-1/2-inch matchsticks

1/2 medium cauliflower, cut into 1-inch florets

5 medium red onions, quartered lengthwise

1/2 cup extra-virgin olive oil

1/2 cup balsamic vinegar

In a large saucepan, combine 6 cups of the water with the white wine vinegar, sugar, peppercorns, garlic, sea salt and fennel seeds and bring to a boil over high heat.

Boil vigorously for 2 minutes, then add the fennel wedges and cook until just tender, about 5 minutes. Using a slotted spoon, transfer the fennel to a large bowl. Add

the zucchini to the vinegar mixture and cook until crisp-tender, about 1 minute, then add to the fennel in the bowl. Repeat the process with the cauliflower, cooking it for about 3 minutes, and then the red onions, cooking them for about 2 minutes.

Divide the vegetables among 2 or 3 large heatproof jars with tight-fitting lids. Add the olive oil and balsamic vinegar to the cooking liquid and let cool slightly. Divide

the cooking liquid among the jars, adding water if necessary to cover the vegetables. Let cool completely, then cover and refrigerate overnight. Serve the pickles

chilled or at room temperature.


1 tablespoon cooking oil

2 yellow summer squash, thinly sliced crosswise

(about 1-1/2 cups)

1 to 2 jalapeno peppers, seeded and chopped (about 2 tablespoons)*

2 cloves garlic, minced

1/2 teaspoon cumin seed, crushed

1 16-ounce can black-eyed peas, rinsed and drained

1 green onion, sliced (2 tablespoons)

1 teaspoon snipped fresh cilantro

1/4 teaspoon salt

2 medium tomatoes, cut into thin wedges

In a medium skillet heat oil; cook squash, peppers, garlic, and cumin, uncovered, for 8 minutes or till squash is tender, stirring occasionally. Remove from heat; let cool.

Combine squash mixture with peas, green onion, cilantro, and salt. Cover and chill up to 24 hours. Toss tomato wedges with chilled pea and squash mixture before serving.

Makes 4 side-dish servings. Make-Ahead Tip: Prepare salad and chill up to 24 hours ahead. Stir in tomato wedges just before serving.


2 Strip Lean Bacon

1 16 ounce can refried beans (plain)

1/2 cup sour cream

1/2 teaspoon taco seasoning

3/4 cup shredded cheddar cheese

3/4 cup guacamole

1/3 cup diced tomatoes

1 tablespoon fresh cilantro, finely chopped

2 tablespoon sliced black olives

2 tablespoon finely sliced green onions

Fry diced bacon until done, add refried beans and cook slowly and stir frequently until the bacon and bacon drippings are mixed through about 15 minutes, remove from heat. Mix taco seasoning with sour cream and set aside. To build 9 layer dip place ingredients in this order on a shallow serving platter: Spread refried beans to about 1 inch thick. 1/2 cup of the shredded cheese, cup sour cream, guacamole, diced tomatoes, diced cilantro, black olives, and sliced green onion. Add 1/4 cup cheese over top for garnish.




1 head garlic

1 TBS olive oil

2/3 c water

1 c pineapple juice

1/4 c teriyaki sauce

1 TBS soy sauce

1 1/3 c dark brown sugar

3 TBS lemon juice

3 TBS minced white onion

1 TBS Jack Daniel's

1 TBS crushed pineapple

1/4 tsp. cayenne pepper (I omitted this one)

Cut 1/2" off top of garlic, cut roots so bulb sits flat, take off paper skin but keep together, put in small baking dish, drizzle with olive oil, cover with foil and bake at 325 for 1 hour. Cool. Combine water, pineapple juice, teriyaki sauce, soy sauce and brown sugar in medium saucepan over medium heat. Stir occasionally until mix boils. Reduce heat to simmering. Squeeze sides of garlic to get out the pasty roasted garlic, mix into the simmering mix with wire whisk. Add remaining stuff and stir well. Let simmer for about 50 minutes until sauce is reduced by half and is thick and syrupy. Don't let boil over. Makes 1 c glaze.


2 pkgs Refrigerated biscuits -- crescent roll style

1 8 oz. Cream Cheese

1 cup Miracle Whip

1 package Ranch-style dressing mix -- dry

2 cups Vegetables -- *see Note

2 cups Cheddar Cheese -- grated finely

Note: Use any fresh veggies you like, chopped small or grated. I prefer carrots, cauliflower, broccoli, tomatoes, green onions, mushrooms, radishes, bell peppers and black olives.

Spread crescent rolls on cookie sheet and press together to make a flat crust. Bake at 350 degrees F for 15 minutes. Mix together cream cheese, miracle whip & ranch dressing mix; spread onto cooled crust. Cover with veggies of your choice and sprinkle grated cheddar cheese on top. Cut into 1 or 2 inch squares and refrigerate until serving. This makes an excellent appetizer or after-school snack.





Tangy-tart or silky-smooth, vinaigrette is a simple matter of balance and blend



(Published: Wednesday, July 19, 2000)

I'd been devouring it for years before I found out that Mom's salad dressing was really a vinaigrette, an oil-and-vinegar-based sauce that was not only irresistible on salads, but a perfect partner with mushrooms, cooked potatoes, green beans and asparagus -- even spooned onto sizzling sirloin.

Mom's blue cheese vinaigrette was the first thing I learned to concoct in the kitchen. Mom tossed her "dressing" with enormous bowls of the lettuce du jour: romaine, red-leaf or iceberg mixed with husky tomato wedges.

During my first attempts to master her formula, I was too small to reach the butcher block's work surface, so I stood on a stool, my knees braced against the side of the solid, well-worn maple slab that Dad purchased from a professional meat cutter.

I'd swirl the crumbled cheese into the oil, smashing half of it with a fork to turn the oil a blue-gray, streaky-cloud color. Then I'd whirl in the sour stuff, a tart-but-fruity cider vinegar, adding a shake or two of garlic salt at the last.

Although this whole process took place in a large glass measuring cup, the red-line markers on the side were only rough guidelines for how much oil and vinegar to add. The true test was in the taste.

Mom said it should taste salty and a little sour, but not sour enough to make you pucker. If the mixture was too tart, I'd add a little oil. Too boring, I'd add a little vinegar. Basically, the formula was two parts oil to one part vinegar. To me, it was palate perfection. The cheese softened the sour. It was perky; like an energy tonic for taste buds.

But, after a stint at culinary school, I found out that the ratio of oil to vinegar in vinaigrettes varies greatly, according to personal preference, the other ingredients used in the vinaigrette mixture and the flavors of the ingredients to be adorned with the tangy sauce.

Proportions: Some vinaigrettes are four, or even five parts oil, to one part vinegar. They're downright mellow. Others are a wake-'em-up 50-50. "A good vinaigrette is a delicate balancing act, using several ingredients in just the right amounts to create a subtly nuanced whole," says Linda Dannenberg, author of "Perfect Vinaigrettes" (Stewart, Tabori & Chang, $19.95) According to Dannenberg, the most desirable ratio for vinaigrettes destined for green salads is four parts oil to one part vinegar.

This is not a hard-and-fast rule," she says. "Older French cookbooks advise a ratio of 3-to-1, but this makes an extremely sharp vinaigrette. The proportions will change depending on what other ingredients you add to your vinaigrette -- mustard, herbs, capers, minced onion, anchovy paste, gherkins -- and what the sauce will dress."

In general, starchy ingredients, such as potatoes, pasta or beans, require a higher proportion of vinegar. Delicate greens, such as butter lettuce or lamb's lettuce (mache), require a vinaigrette that is very low in acid, otherwise the acidity will break down the fragile cellulose in the leaves. Sturdy lettuces, such as romaine, can hold up to a mixture that is higher in acidity.

Dannenberg recommends a mellow, low-acid vinaigrette for grilled fish; it's augmented with olives, basil and ripe tomatoes. For chicken or roast pork, she advises a not-very-tart orange vinaigrette, calmed with peach preserves and soy sauce. It's a vinegar-free vinaigrette, gently sparked with orange juice.

Citrus juices are lower in acid than most vinegar, so if they're replacing vinegar in a vinaigrette, they're often added in generous proportions to the oil, often in equal or greater amounts.

* ALL VINEGAR IS NOT CREATED EQUAL: Vinegar ranges in acidity from 2.5 percent acetic acid to as high as 7 percent, so the kind of vinegar used can effect proportions of oil to vinegar. High-acid vinegar generally needs more oil. Many kinds of vinegar display the acetic acid percentage on their labels

* UNSTABLE STAPLES: Shake them in the jar, mix them by hand or whirl them in a machine (blender or food processor), oil and vinegar don't stay emulsified. The oil, being lighter, floats to the top; the vinegar sinks to the bottom. Machine-blended vinaigrettes are more viscous, thick and uniform in color. "The extreme speed of the machine helps disperse oil into the vinegar in infinitely tiny droplets, much, much smaller than a hand whisk could every make them," culinarian Madeleine Kamman writes in "The New Making of a Cook" (William Morrow, $40).

That doesn't mean that the emulsion prepared in a machine won't separate. "But for at least 30 minutes the dressing will be stable, which is a great help in quantity work, when a cook has to ready a large number of salad plates at once," Kamman continues. "It is actually a great idea to leave the dressing in the blender or processor so you can fully re-emulsify it quickly every so often."

* STORAGE: Vinaigrette can be left at room temperature if you're using it within two to three hours. Whisk it again just before you use it. If it's a simple vinaigrette, using oil, vinegar and mustard, it will keep in the refrigerator, well-sealed, for several weeks.

But if it contains fresh ingredients, such as herbs, garlic or minced vegetables, refrigerate it, well-sealed, and use it within two days.

* DRY THOSE PERKY GREENS: If you're using a vinaigrette on salad greens, remove as much moisture from lettuce as possible, because the dressing clings to the leaves better when they're dry. Some folks like to use a salad spinner; some like to enclose damp lettuce in a clean pillow case or kitchen towel, then take it in the back yard and swing it over their heads.

Or, if you're less adventurous, simply blot lettuce thoroughly with paper towels.

And to keep the leaves crisp and peppy, toss with just enough vinaigrette to barely coat the leaves.


3 eggs

2 cups sugar

1 cup oil

3 cups grated zucchini

1 tsp salt

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

2 tsp vanilla

3 cups flour

1 cup medium unsweetened coconut

1 cup chopped walnuts

Beat eggs till foamy, slowly add sugar, add oil in a steady stream and mix till well blended. Add the zucchini, salt, soda, baking powder, cinnamon and vanilla and mix well. Blend in the flour (unsifted), coconut and walnuts. Mix until well blended. Bake in two loaf pans at 375 degrees F for 45 minutes to 1 hour.



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