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Recipes from Spike & Jamie

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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).



























































































2 broiling chickens, about 2 pounds each

1/4 teaspoon saffron, dissolved in 1 tablespoon hot water (optional)

1 cup lemon juice

2 tablespoons olive oil

2 large onions, chopped

2 teaspoons salt

1/4 cup butter

Juice of one lemon

Limes for garnish

Parsley sprigs for garnish

Makes four servings

Cut each chicken into 10 pieces. Wash and pat dry pieces of chicken. In a large bowl, combine half the saffron and 1 cup lemon juice, 2 tablespoons olive oil, the onions and 2 teaspoons salt. Beat well with a fork. Add the pieces of chicken and mix with marinade. Mix well, cover and marinate at least 6 hours and up to 2 days in refrigerator. Start a bed of charcoal at least 30 minutes before cooking. (You can use a hair dryer

instead of a fan to speed up the process.) Let it burn until the coals are evenly lit, or heat the oven broiler. Spear wings, breasts and legs on separate skewers (they require different cooking times). Melt butter in a small saucepan. Add juice of one lemon and remaining saffron. Grill brochettes 8-15 minutes, putting the legs on first, then the

breasts and wings. Turn occasionally. When cooked, paint with butter mixture. The chicken is done when the juice that runs out is yellow rather than pink. Remove broiled chicken from skewers and arrange chicken on serving platter. Garnish with limes cut in half and sprigs of parsley. Serve immediately.


3 cups flour

1 cup butter

1 egg

1 teaspoon baking powder

1 cup water or milk

1/2 teaspoon salt

Mix the flour, baking powder and salt, then add the butter, egg and water or milk. Mix well until it is smooth pastry. Let stand for half an hour.


2 cups ground walnuts

1/2 cup sugar

1 teaspoon cardamom

Mix walnuts, sugar and cardamom. Cut pastry into walnut-size pieces. Flatten and stuff with 1 teaspoon of walnut mixture; shape like a diamond, then brush with beaten egg. Arrange on a cookie sheet. Bake for half an hour in 400-degree oven.


1 pound ground lamb

1 pound ground beef or veal

1 medium onion, grated

1 egg

1 tablespoon yogurt

2 teaspoons salt

1/4 teaspoon freshly ground black pepper

4 tablespoons butter

1/4 teaspoon saffron, dissolved in 1 tablespoon hot water (optional)

Juice of one lime

Makes four servings

In a large bowl, combine meat, onion, egg, yogurt, salt and pepper. Knead with hands for 15 minutes to form a paste that will adhere well to the skewer. Cover and let age another 15 minutes at room temperature. Using damp hands, divide mixture into 20 lumps about the size of an orange. Roll each into a sausage shape and mold firmly on skewer. Melt butter in small saucepan and add dissolved saffron and a pinch of

salt. Start charcoal fire. When coals are evenly burning with white ash around each coal and the grill is very hot, arrange brochettes on grill 3 inches away from the coals; 2 seconds later, turn brochettes gently to prevent meat from falling off.

Grill brochettes 3 to 5 minutes on each side; avoid overcooking. The meat should be seared on the outside, juicy and tender on the inside. After cooking, remove from the barbecue and baste with melted butter and saffron sauce. Slide the meat off the skewer using a piece of bread. Arrange on a serving platter, sprinkle lime juice and cover brochettes with pieces of flat bread to keep them warm. Serve immediately with fresh herbs, scallions, salad



750 g (1 1/2 lb) potatoes, peeled and halved

1 teaspoon salt

1 cup (250 mL/8 fl oz) hot milk, plus extra

2 teaspoons wasabi (see editor's note)

Knob of butter

Sea salt and freshly ground black pepper

4 thick Atlantic salmon fillets or cutlets

Vegetable oil for grilling

1 teaspoon lime or lemon juice

1 tablespoon light olive oil

Deep-fried chervil springs, optional

Place the potato in a large saucepan, add the salt and water to cover, and bring to the boil. Cook the potato for 15 minutes, or until tender, then drain and shake over heat until dry. Crush with a masher or push through a mouli or sieve (it is not advisable to mash them in a food processor). Beat in the milk, then add 1 teaspoon of the wasabi to the potato and season with salt and pepper.

(To keep hot without spoiling, level the surface of the puree in the pan and cover with 3 tbsps of hot milk and a good knob of butter, then seal the pan with a tight-fitting lid.)

Rinse the salmon very lightly and pat dry with absorbent kitchen paper. Preheat the barbecue or a ribbed grill pan to medium hot, then brush the rack or pan with vegetable oil. When the oil is hot, but not smoking, brush the salmon fillet lightly with vegetable oil and place on the rack or in the pan. Cook for about 6 minutes, turning once. Mix the remaining 1 teaspoon wasabi with first the lime juice, and then the oil, until combined. To serve, spoon the creamed potato onto 4 warm serving plates. Peel away the skin of the salmon steaks and arrange on top. If a char-scored finish is wanted, have ready a few metal skewers made red hot over a flame and use to score the top of the fish. Garnish with the chervil sprigs, if using. Drizzle the wasabi mixture around the edge of each plate. Serve with a green vegetable in season. Editor's note: Wasabi is a green horseradish-like condiment. You can buy it in powdered form, and sometimes as a paste, at Asian and specialty markets. If using the powder, reconstitute according to package directions before measuring.


1 quart blueberries, fresh or frozen (use 2 quarts and make recipe in a 9 X 13 pan

1/2 cup granulated sugar (or use firmly packed brown sugar or raw sugar)

1 18.25-ounce package cake mix (lemon, white, yellow or pineapple flavor)

1/2 cup butter, or more as required (1 stick; see note)

Preheat oven to 350 degrees. Place blueberries in lightly greased 9-inch square baking dish; sprinkle sugar evenly over berries. Sprinkle the dry cake mix, right out of the box, over berries. Cut the butter in thin slices to cover top of cake mix. If necessary, during baking add more margarine so the entire top of cake is moistened. Bake 55 to 60 minutes. Serve warm or cold, with or without ice cream or milk. Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.



16 Black Mission Figs, stems trimmed, cut into quarters almost completely through so

the fruit opens like a flower

4 tablespoons turbinado sugar (or granulated sugar)

1/2 pint raspberry sorbet

1/2 pint vanilla ice cream

Powdered sugar

1/2 pint fresh raspberries

2 tablespoons chopped pistachios

4 sprigs fresh mint for garnish

Turn on the broiler. On a nonstick baking sheet, arrange 4 figs in a flower cluster at 12, 3, 6, and 9 o'clock with a small space in the center. Do the same with the remaining figs to form four clusters. Sprinkle with sugar. Place under the broiler and cook until the sugar is caramelized, about 3 to 4 minutes. Remove from the broiler. Carefully transfer the fig clusters to the center of each serving plate. To serve: Place oval scoops of the raspberry sorbet and vanilla ice cream in the center of the fig cluster. Dust with the powdered sugar. Sprinkle the figs and plate with raspberries and pistachios. Garnish each with a sprig of mint.


4 pounds Beef Pot Roast -- trimmed of fat

2 tablespoons Flour

1 teaspoon Salt

1/4 teaspoon Pepper

1 tablespoon Vegetable Oil

1 medium Onion -- Chopped

2 large Carrots -- sliced

1 tablespoon Worcestershire sauce

1 cup Water

Dredge meat well in flour, salt, and pepper. Brown in oil in a large skillet. Place into crockpot, and add remaining ingredients. Cover. Simmer on low heat for approx 4 - 5 hours.


1 pound dried cannellini beans (white kidney beans)

1 medium onion, peeled and halved

1 3-inch bay leaf

3 large cloves garlic (divided)

1/4 cup Italian (flat-leaf) parsley (divided)

1/4 cup olive oil, preferably extra-virgin

5 anchovy fillets

3 tablespoons red wine vinegar

Ground black pepper to taste

In a large saucepan, combine the beans with cold water to cover and let soak

overnight. Or boil for 2 minutes, then remove the pan from the heat and let stand, covered, 1 hour. Drain the water from the beans and add enough cold water to cover the beans by 2 inches. Add the onion, bay leaf and 1 clove of garlic. Bring to a boil. Reduce the heat to low, and simmer for 1 1/2 hours or until the beans are tender but still hold their shape. Drain the beans in a colander. Discard the onion and bay leaf.

Mince the remaining 2 cloves garlic and chop the parsley fine. In the same pan, heat the oil over medium heat. Cook the minced garlic until light golden. Stir in the anchovies, vinegar and half the chopped parsley. Cook and stir 2 to 3 minutes, until the anchovies dissolve. Add the beans, stir gently to coat and cook for about 3 minutes, or just until heated through. Remove the pan from the heat. Stir in the remaining parsley and season to taste with pepper.

CARBONADA CRIOLLA (Argentinian Tsimmes)

1 10-pound, round squash such as pumpkin or calabaza

1/4 cup pareve margarine (see note)

Salt to taste

Freshly ground pepper to taste

4 pounds beef chuck, cubed

2 tablespoons vegetable oil

1 cup coarsely chopped onion

4 cloves garlic, chopped

4 cups water or beef stock

1 12-ounce can Italian plum tomatoes, drained and chopped

1 teaspoon chopped fresh oregano

3 large sweet potatoes, peeled and cubed (about 2 pounds)

3 large white potatoes (about 2 pounds), peeled and diced

3 carrots, peeled and sliced in large chunks

1 10-ounce package frozen corn kernels

8 pitted prunes

8 canned peach halves

Preheat oven to 375 degrees. Scrub outside of squash with vegetable brush. Trim bottom so that it will stand flat. Cut out lid 6 inches in diameter and remove seeds and fiber from inside. Smear inside of squash with margarine and sprinkle with salt, pepper

and water. Place in large, shallow roasting pan. Bake 45 minutes or until tender, but

still firm. (You do not want squash to collapse.) Meanwhile, brown meat in oil in heavy pot with onion and garlic. Add water, tomatoes and oregano. Simmer, covered, 15 minutes. Add sweet potatoes, white potatoes and carrots. Simmer, covered, another 15 minutes. (You can make this 1 day ahead). Add corn, prunes and peaches to meat mixture and either reheat or simmer 5 minutes more. Fill squash carefully with meat and vegetable mixture. Replace lid and continue baking in oven another 15 minutes.

Serve immediately on large platter. Note: Pareve margarine is made without animal or dairy ingredients so it can be used in either meat or milk dishes. Jewish dietary laws forbid mixing dairy and meat.




4 cups green cabbage, thinly shredded (about 1 pound)

2 carrots, shredded

2 to 4 jalapeno chilies, seeded and minced (see note)

4 to 5 tablespoons white vinegar

1 tablespoon salt, plus more if desired

1/2 teaspoon granulated sugar

1/2 teaspoon black pepper

In a large bowl, combine the cabbage, carrots, chilies, 4 tablespoons vinegar, 1 tablespoon salt, the sugar and black pepper. Toss to mix. Taste and sprinkle with more salt and vinegar, if desired. Note: Wear gloves when handling fresh chilies; the oils can cause a burning sensation on your skin.


(Serve with Muscadet)


48 unshucked oysters

Rock salt

Lemon wedges


1/4 cup white wine vinegar

1/4 cup dry Vermouth

3 tablespoons chopped shallots

3/4 pound ice cold butter

Grated lemon zest

Salt and freshly ground pepper

Scrub and rinse the oysters and set aside. Light the charcoal grill and allow 30 to 45 minutes for it to reach the proper temperature. Reduce the vinegar, Vermouth, and shallots in a saucepan over moderately high heat until only 2 tablespoons of liquid remain. Adjust to very low heat. Cut the butter into 1/2 -inch slices and whisk one piece at a time into the reduced liquid; whisk constantly with each addition until the sauce is

creamy and thick. Add the lemon zest and season to taste. Keep the sauce warm over water that is the same temperature as the sauce. Line two large shallow pans with rock salt and heat in the oven. Put the oysters, flat-side-up, directly on the grill when the coals are pure white hot.

Remove with tongs when the shells begin to open. Wearing thick canvas gloves, shuck the oysters, discard the top shells, and place the oysters in their deep shells in the hot rock salt to keep warm. Serve the oysters with the sauce and lemon wedges.





1 8 oz cream cheese

1 9" graham cracker pie crust, 9 inch

1/2 cup sugar

1 can cherry pie filling

2 cups Cool Whip(r)

Blend cream cheese and sugar till creamy. Fold in cool whip, pour in graham cracker crust and top with pie filling, chill at least 3 hours.

Optional: Blend in 1 cup sour cream with cream cheese and sugar.

Optional: Any flavor pie filling may be used, also regular pre baked pie shell.

The Cool Whip is just easier than the dream whip.


3 tablespoons red curry paste (see note)

6 boneless chicken thighs, halved

2 cups peeled, diced sweet potato (2 potatoes)

2 cups chicken broth

11/2 cups coconut milk

1/4 cup cilantro leaves

Place a frying pan over medium-high heat and add the curry paste. Cook 1 to 2 minutes or until the paste is fragrant. Add the chicken and sweet potato and cook for 2 minutes. Add the broth and coconut milk and reduce heat to low. (Do not boil. If you do, the coconut milk will separate. The flavor will be the same, but the appearance and texture of the sauce will be different.) Simmer gently for 12 minutes or until chicken and sweet potato are cooked. Sprinkle cilantro over the chicken and serve. Note: Red curry paste is made of ground red chilies, herbs and spices and is available in bottles at supermarkets or Asian food stores.


1 can deboned chicken

1 can Veg-all (chunky) drained

1 can cream of chicken soup

poultry seasoning

Pillsbury pie crust (in box in dairy section of store)

Thaw crust first. Then mix remaining ingredients together and pour in pie shell. Bake at 350 until top crust is browned.




Dry rub:

3 dried ancho chilies (see note)

3 dried chipotle chilies (see note)

11/2 teaspoons mustard seeds

2 pork tenderloins (about 14 ounces each)

1 tablespoon vegetable oil

1/2 cup chicken broth

Chipotle butter:

3 medium cloves garlic, finely chopped

4 canned chipotle peppers in adobo sauce

2 tablespoons Dijon mustard

1 cup unsalted butter, cut into cubes, at room temperature (2 sticks)

Salt to taste

White beans:

3 slices bacon, cut into pieces (about 2 ounces)

2 cloves garlic, finely chopped

2 15-ounce cans great Northern beans, drained slightly

2 teaspoons fresh chopped thyme leaves or 1/2 teaspoon dried

Salt to taste

Buttered spinach:

2 tablespoons butter

8 cups fresh spinach, tough stems removed, torn into large pieces (8 ounces)

Salt and freshly ground pepper to taste

To make dry rub for pork: Preheat oven to 350 degrees. Place dried chilies on baking sheet and roast 10 minutes. Remove from oven and cool completely. Remove stems and empty out seeds. Break chilies into blender. Add mustard seeds and blend until mixture is completely ground. This dry rub can be made ahead and stored in an airtight container at room temperature for a month.

To make chipotle butter: Place garlic, chipotles and mustard in food processor or blender and blend until smooth. Add butter, a few cubes at a time, and salt; process until combined. Form into a log, wrap in wax paper and keep in refrigerator until ready to use. Butter may also be made ahead and stored for 2 weeks in the refrigerator, or up to a month in the freezer; bring to room temperature before serving.

To make white beans: In a medium saucepan, cook bacon and garlic over medium

heat until bacon begins to crisp. Drain excess fat from pan. Stir in beans, thyme and salt; cook, covered, over low heat 5 to 8 minutes. Set aside and keep warm while preparing meat and spinach.

To roast pork tenderloin: Preheat oven to 375 degrees. Line a jellyroll pan or 9-by-13-inch baking pan with foil. Rub pork with 2 tablespoons of dry rub mixture. Heat a large nonstick skillet, add oil and saute meat on all sides until browned. Pour broth over meat and transfer meat to baking sheet. Roast until meat thermometer registers 160 degrees F, 20 to 25 minutes (meat will be slightly pink inside). Remove from heat and let stand loosely covered with foil.

To make buttered spinach: Heat butter over medium heat in same large skillet used for pork. Add spinach and cook, tossing with 2 wooden spoons until spinach is wilted, 2 to 3 minutes. Season with salt and freshly ground pepper. To serve: Spoon 1/4 of beans in center of each of 4 serving plates. Top with 1/4 of the spinach. Drizzle a spoonful of pan drippings around beans. Slice meat and place on top of spinach. Dab meat with chipotle butter and serve immediately. Reserve remaining butter in the refrigerator for later use. Note: Wear gloves when handling fresh, canned, dried or pickled chilies; the

oils can cause a burning sensation on your skin.


5 medium mangoes or 4 cups frozen mango puree, thawed

11/2 cups coconut milk (fresh or canned)

11/2 cups milk

3 tablespoons honey

1 teaspoon lemon juice

1/2 teaspoon ground cinnamon

3 tablespoons golden rum

1/4 teaspoon salt

Half-and-half or milk to thin soup

Freshly grated nutmeg and coconut flakes for garnish

If using fresh mangoes, peel, seed and coarsely chop them. Working in batches, puree the mango, coconut milk, milk, honey, lemon juice, cinnamon, rum and salt in a blender or food processor until smooth. Scrape the mixture into a 2-quart container. Stir in half-and-half to thin soup to desired consistency. (You may need as much as 11/2 cups.)

Refrigerate for at least 2 hours, until thoroughly chilled. Before serving, taste the soup for seasoning, adding honey or salt if necessary. Divide it among four or five chilled bowls. Garnish with nutmeg and coconut. Makes 4 or 5 servings.


1 pound red and white striped peppermint candies -- or candy canes

1 quart heavy cream

3 drops red food coloring

Coarsely chop one-third of the candy and reserve. Grind the remainder of the candy in a food processor until it is a fine powder.

Whip the cream with pinch of salt in a large chilled bowl until stiff. Fold all the powdered candy and about half of the coarse pieces into the cream. Add the red food coloring, slashing through with knife to make red streaks.

Prepare a 2-quart soufflé dish with a foil collar: Fold a 3-foot length of aluminum foil in half lengthwise and wrap the soufflé dish with the foil; either tie the foil or hold it in place by folding its two ends together. Fill with the mixture and add remaining coarse candy on top. Freeze until hard, about three hours. Remove foil and serve. Yield: 8 servings.

Serve with hot fudge sauce if desired.


3/4 Cup Mayonnaise

2 tsp. Lime Juice

2/3 tsp. Curry powder

2 Cups, cubed, cooked chicken (or 1 12 oz can of chicken)

1 med. Apple, cut into chunks

3/4 cup Craisins (dried, sweetened cranberries)

1/2 cup thinly sliced celery

1/4 cup chopped pecans, toasted

2 TBS. Thinly sliced green onion

Combine mayonnaise, lime juice, and curry powder in large mixing bowl. Stir in remaining ingredients. Cover and chill. Makes 5 cups, which serves 4 as a luncheon salad.



2 tablespoons peanut, canola or grape-seed oil

1 large onion, chopped

1 tablespoon curry powder, or to taste

1 cup roughly chopped walnuts or unsalted cashews

1 can unsweetened coconut milk (12 to 14 ounces)

1 block tofu, cut into 3/4-inch cubes (about 1 pound)

2 tablespoons soy sauce, or to taste

Salt and cayenne pepper to taste

Cooked rice

Put oil in a 10- or 12-inch nonstick skillet and turn heat to medium-high. A minute later, add onion and cook, stirring occasionally, until edges of onion pieces are well-browned, about 10 minutes (for best flavor, onions must brown but not burn). Add curry powder and cook, stirring, for 30 seconds or so; add nuts and cook, stirring occasionally, for about a minute. Add coconut milk. Stir, bring to a boil and reduce heat to medium. Add tofu, stir and heat about 3 minutes. Stir in soy sauce, then taste and adjust seasoning with soy sauce, salt and/or cayenne as necessary. Serve over white rice.






Makes about 1 pint

7 or 8 pounds firm, ripe Roma (Italian) tomatoes

1 tablespoon Italian seasoning, or a mixture of dried basil, oregano and thyme (optional)

2 teaspoons salt (optional)

Wine vinegar (optional; see note)

About 1 1/4 cups olive oil (optional)

Rinse the tomatoes and pat them dry. Cut out the stem and the hard portion of core lying under it. Halve the tomatoes if they are less than 2 inches long; quarter them if they are larger. With the tip of a knife or your index finger, scrape out most of the seeds without removing the pulp. Depending on your method of drying (food dehydrator, oven or sun), arrange the tomatoes, cut surface up, on the dehydrator's drying trays or on

nonstick cookie sheets. Combine the Italian seasoning with the salt, and sprinkle a small amount over the surface of each tomato. (The Italian seasoning and salt are not used for food safety reasons; they are strictly there for flavor, so if you want to eliminate them or cut back the proportions, do so.)

To dry in dehydrator: Dry the tomatoes according the manufacturer's instructions, or as directed below for the oven method. For the most perfect, beautifully shaped tomatoes, turn them every hour or two. They're done when they're dry but still pliable -- similar to the texture of a dried apricot. The tomatoes will not all dry at the same rate. As they reach the right degree of dryness, remove them from the oven or dehydrator. Place dried tomatoes in airtight containers and store in the cool, dark, portion of the pantry, or freeze. To store in olive oil: Dip tomatoes in a saucer of white or red wine vinegar, shake off the excess, and pack in the olive oil. Make sure they are completely immersed. The vinegar dip may sound silly, but I've tried several methods, and the vinegar treatment makes the difference between a good dried tomato and a great one. When the jar is full, cap it tightly and store at cool room temperature for at least a month before using. To guard against your oil turning rancid, consider storing your jars in the

refrigerator. The oil will turn cloudy and become thick, but it will thin out and clear up at room temperature. However, if you follow the vinegar-dip guidelines, you may not have a problem with rancidity. I've stored unopened oil-packed tomatoes in my pantry for up to two years without a problem. It's your call.

As tomatoes are removed from a jar, add more oil as necessary to keep the remaining tomatoes covered.


Oven-drying method: Place the tomatoes, cut side up, on jelly roll pans and bake at 170 degrees for about 3 hours. Leave the oven door propped open about 3 inches to allow moisture to escape. After 3 hours, turn the tomatoes over, cut side down, and press flat with a spatula. Continue to dry, turning every few hours and gently pressing flatter and flatter, until the tomatoes are dried.



2 egg whites

1 cup granulated sugar

1/2 teaspoon vanilla

1 teaspoon vinegar

1 teaspoon cornstarch

1/4 cup boiling water

Sweetened whipped cream

Fresh fruit, such as berries, kiwifruit or passionfruit

Preheat oven to 375 degrees. Line a cookie sheet with parchment paper. Place the egg whites, sugar, vanilla, vinegar, cornstarch and water in the small bowl of an electric mixer and beat on high speed until mixture is very stiff, about 15 minutes. (The stiffer the mix, the better the results.) Spread in a 4- to 5-inch circle on prepared cookie sheet. Bake 10 minutes, then reduce heat to 300 degrees and bake 45 minutes more. Let cool in oven. (It is important to let the dish cool in the oven).

To assemble, spread a generous layer of sweetened whipped cream over the top of the pavlova, and top with fresh fruit.


Easier to make than apple pie, this tart has a filling of dried figs and apricots simmered in Marsala, a fortified wine, and grappa, brandy distilled from the remains of grapes pressed for wine. For best results, fill and garnish the tart just before serving.

1 cup all-purpose flour

Pinch of salt

5 tablespoons chilled, unsalted butter

3 tablespoons ice water

6 ounces dried figs, stems removed (1 scant cup)

2 ounces dried apricots (about 1/2 cup)

2 tablespoons Marsala

1 tablespoon grappa or brandy

1 tablespoon honey

2 tablespoons water

1/4 cup creme fraiche

2 fresh figs, for garnish

Stir together flour and salt. Cut in butter until mixture resembles coarse crumbs. Add ice water and toss with a fork until mixture begins to come together. Quickly form into a smooth ball, wrap in wax paper, and chill 15 minutes.

In a saucepan, combine figs, apricots, Marsala, grappa, honey and 2 tablespoons water. Bring to a boil, reduce heat to maintain a simmer, and cook 15 minutes to soften fruit. Set aside to cool. Preheat oven to 375 degrees. Roll out dough on lightly floured surface to a round 1/8 inch thick. Transfer to 10-inch tart pan, pressing dough onto bottom and sides. Trim away any excess. Prick dough all over with a fork. Place foil over dough and fill foil with dried beans or pie weights. Bake dough 10 minutes, then

remove foil and beans; bake until golden and crisp, 12 to 15 minutes more. Cool tart shell on a rack. Put cooled fruit mixture into food processor or blender; blend until smooth. Lightly whip creme fraiche. Spoon pureed fruit mixture into cooled tart shell. Spread thin layer of creme fraiche over pureed fruit. Slice fresh figs and arrange atop tart; serve at once.



1/2 cup fresh lemon juice (about 2 lemons)

1 1/2 cups mayonnaise

3/4 teaspoon salt

2 teaspoons black pepper

1/2 cup granulated sugar

1 tablespoon celery seeds

1 teaspoon mustard seeds

1 1/2 to 2 tablespoons cider vinegar


8 cups cabbage, shredded (about 2 pounds)

1/2 medium onion, thinly sliced

2 celery ribs, cut in julienne

1/2 medium red bell pepper, cut in fine julienne

1/2 medium green bell pepper, cut in fine julienne

1 large or 2 medium carrots, shredded

1/4 cup chopped fresh parsley

1 1/2 teaspoons salt

To make dressing: In a medium bowl, whisk together lemon juice, mayonnaise, salt, pepper, sugar, celery seeds, mustard seeds and vinegar; blend well. To make salad: In a large mixing bowl, combine the cabbage, onion, celery, peppers, carrots, parsley and salt, and let stand for 20 to 30 minutes. Drain and set aside. Add the dressing to the vegetables and toss gently to combine. Cover and store in refrigerator overnight.


How many of the following questions would you answer 'YES'?

1. Do you have favorite recipes that have been passed down through your family?

2. Are you thinking of giving someone a cookbook as a present? How about as a prize at a health fair, class, etc?

3. Are you using food preparation techniques you saw others use as you grew up?

4. Do you develop recipes?

5. Do you teach others how to cook?

6. Are you compiling a cookbook for your family or organization?

We wouldn't use the instruction book that came with the original Model T car for the most recent auto we purchased. Why is it different with food?

New bacteria have emerged and others have gotten stronger since some of our favorite recipes were developed. For example, in 1990 the U.S. Public Health Service cited: (1) E. coli 0157:H7, (2) Salmonella, (3) Listeria monocytogenes, and (4) Campylobacter jejuni as the four most serious food-borne pathogens in the United States. Twenty years ago, three of these-Campylobacter, Listeria, and E. coli 0157:H7-weren't even recognized as sources of food-borne disease.

Here are some general checkpoints for evaluating recipes for food safety that come in part from U.S. Dept. of Agriculture (USDA) recommendations:

Checkpoint 1: Oven temperatures

Use a minimum oven temperature of 325 degrees for cooking meat, poultry, and casseroles containing them. Lower temperatures may not heat the food fast enough to prevent bacterial growth.

Checkpoint 2: Eggs

One hundred years ago, an 1898 "Recipe Book" by B. J. Kendall, M.D., offered a "recipe for egg water to cure vomiting." Today we'd no longer consider giving a sick family member a glass of egg white mixed with water. However, we may still:

* Lick the cake batter from the bowl.

* Taste raw cookie dough.

* Make ice cream with raw eggs.

Consider the following when cooking with eggs:

* Cook eggs-whether scrambled, fried, poached, soft- cooked, made into an omelet, etc.-until the yolk and white are firm, not runny.

* Avoid recipes in which eggs remain raw or are only partially cooked. Examples could include Caesar's salad dressing; mousses; chiffons; homemade ice cream, mayonnaise or hollandaise sauce.

* Heat cooked egg bases for recipes, such as custard (baked and stirred) and quiche to an internal temperature of 160 degrees. At this temperature, a knife inserted near the center of a quiche or custard comes out clean. For a stirred custard, the mixture will coat a metal spoon.

* Eggnogs and homemade ice creams can be safely made using a stirred custard base. Chill the cooked custard base thoroughly before freezing for ice cream to assure it rapidly reaches a safe temperature.

Chill cooked custard in a shallow pan on the top shelf of the refrigerator. For thicker foods such as this custard sauce, limit depth to 2 inches. Loosely cover to allow heat to escape and to protect from accidental contamination during cooling. Stir occasionally to help it cool; use a clean spoon each time. Cover tightly when cooled.

* Although commercial pasteurized egg products can be used in place of raw eggs in recipes such as homemade ice cream, for optimal safety it's safest to start with a cooked base that has been heated to an internal temperature of 160 degrees. When serving people at high risk for food-borne illness such as young children, older individuals, people with an illness and pregnant women, it's best to use a cooked egg base.

Checkpoint 3: Meat/Poultry

Judging meat "doneness" by whether it's "brown inside" isn't always a reliable indicator of a safe internal temperature. The only way to really know if your burger is done is to use a meat thermometer. Also, as part of safe preparation, do not partially cook or brown foods to cook later. Any bacteria present won't be destroyed. If you're cooking

food partially in the microwave, oven or stove to reduce grilling time, pre-cook it immediately before grilling.

* Use recommended internal temperatures for doneness.

* Thoroughly cook ground meat or poultry before combining it with other ingredients in casseroles, meat sauces, etc.

* Using a food thermometer helps assure that your food reaches a safe internal temperature. A thermometer also helps you avoid overcooking a food and lowering its taste and quality.

Checkpoint 4: Marinades

Marinades help flavor meat and poultry. They do not kill bacteria. Here are some general guidelines for safely using marinades:

* Marinate in a covered container in the refrigerator, not on the counter.

* A glass container is a safe choice for marinating. Acidic ingredients in some marinades such as wine, vinegar, and lemon juice could react with certain metallic or glazed ceramic containers and leach into the food being marinated.

* Marinating time in the refrigerator shouldn't exceed the recommended storage time for that type and cut of fresh meat or poultry. If you're not certain how long to marinate a particular food-for best safety and quality-limit time to 24 hours or less.

* If some of the marinade is to be used for basting during cooking or as a sauce on the cooked food, reserve a portion of the marinade and store in the refrigerator until ready to use. Do not put raw meat or poultry in it.

* When basting, don't recontaminate fully cooked meat or poultry by adding sauce with a brush that has been used on raw or undercooked foods.

* For greatest safety, don't re-use leftover marinade that has been in

contact with raw meat or poultry.










2 cans black beans

2 c. or 3 c. cooked rice

1 large onion

3 cloves garlic

1 Tbsp. combined, basil, cumin, chili powder, cayenne pepper to taste

1 pkg. Flour tortillas, burrito size

1 small can tomato sauce

Saute onions and garlic in your favorite oil sub (I like to use balsamic vinegar or cooking sherry). When onion is soft, add spices (sorry no measurements, I just throw on what looks good), cook a couple of more minutes and remove from heat. In a large bowl, dump 1 can of beans with juice, drain the other can and then add the beans to the bowl. Add the can of tomato sauce. Mash the beans until most are mashed, but leave some

unmashed. Add cooked rice and onion mixture. Stir well. Roll up burritos, freeze. These make good snacks, lunch or supper with a salad, and I love them for breakfast. Enjoy! (from someone on the internet)


Several years ago I dealt with a bumper crop of golden bell peppers by using them in my favorite pepper jelly recipe. The original formula called for green bell peppers -- which you could certainly use instead -- but the color of my Golden Bell Pepper Jelly was such an exquisite amber tone that I've continued with the tradition to this very day.

What to do with your creation? Certainly, everyone knows what a wonderful treat it is to spoon pepper jelly over a brick of cream cheese and serve with crackers as a simple appetizer. The jelly also makes a fine accompaniment to meat or game.

1 1/2 cups seeded and finely minced sweet golden bell peppers (see note)

1/2 cup finely minced hot red peppers (if you prefer a very hot pepper jelly, include the

seeds, that's where the heat is; see note)

6 1/2 cups granulated sugar

1 1/2 cups vinegar

6 ounces liquid pectin (2 pouches)

Wash 8 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

Combine bell and hot peppers, sugar and vinegar in a large pan (see note). Bring mixture to a brisk boil and boil for 3 minutes. Add the pectin and boil hard for 1 minute longer. Remove from heat, skim off foam and ladle into 1 hot jar at a time, leaving

1/4 -inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet). Note: If golden peppers are unavailable, red or green sweet bell peppers may be substituted. Note: Wear gloves when handling fresh, canned, dried or pickled chilies; the oils can cause a burning sensation on your skin. Note: Do not use aluminum or iron cookware for this recipe. The acids in the

ingredients could react with the metal, giving the food an off-taste.



1 lb butter

6 cups chopped yellow onion

10 lb mushrooms, chopped

1 cup dill

1 cup paprika

2 cups tamari

2 gallon water

2 lb butter

6 cups flour

1 gallon milk

1.25 gallon sour cream

1 tblsp salt

1 tblsp pepper

Melt 1 lb butter, add onions, saute until wilted. Add mushrooms, saute until juice is rendered out. Add dill, paprika. Mix well. Add tamari, water. Bring tp a boil and reduce to simmer. In a large stockpot, make roux using butter and flour, cook 10 minutes.

Drain some water from soup and beat into roux in stockpot until smooth.

Important You will get flour if you try to skip this step. Add water-smoothed roux to kettle. Add milk and simmer until it thickens again, coating back of spoon. Turn off heat beat in sour cream until well blended, then beat in salt and pepper. Serving 16 to 20


1/4 cup green bell pepper, chopped

4 cups chopped Chinese napa cabbage (see note)

1/4 bunch watercress, chopped

8 stuffed olives, sliced

1/2 teaspoon dry mustard

1 teaspoon celery seeds

2 tablespoons granulated sugar

3 tablespoons vegetable oil

1/3 cup vinegar

1 tablespoon chopped canned pimiento

Salt and pepper to taste

Place the green pepper, cabbage, watercress and olives in a large bowl. Cover and chill. In a jar, combine mustard, celery seeds, sugar, oil, vinegar, pimiento and salt and pepper to taste. Cover. Before serving, shake the jar and pour the dressing over the vegetables. Toss until combined. Note: Napa cabbage is may be available at Asian markets, or you can substitute regular green cabbage. For crunchy coleslaw, cut the cabbage in half and soak it in salted ice water for about 1 hour; drain well. Chill the

cabbage and cut it into thin strips.


One rolled and tied roast

Place roast in large roaster with :

1/2 cup of white vinegar

2 tsp. Worcestershire sauce

2 tsp. Oregano

3 tsp. garlic salt

Put all above except roast in glass measure cup and fill with water to make 1 cup liquid

Pour over meat and roast at 350 for one hour covered with lid or foil.

Add 1/3 cup more water and pour over roast

Slice white onions thinly over the top of the roast and put lid back on Baste often to keep moist. When done to desired consistency, shred meat real thin and put back into pan to soak in liquid (I took the meat back to my butcher and had him shred it for me.

Serve hot out of a nice glass or stainless container. Place good rolls sliced in half, in a basket beside the meat and offer banana peppers on the side. Some people might want horsy sauce but most think the meat is good just like it comes out of the pan. This is self serve and really good. It is kind of like French dip sandwiches but better. You can make this days ahead and just heat it on the day of the party.



3 teaspoons salt (divided)1/2 teaspoon freshly ground pepper

3 pounds flank, chuck or brisket of beef

2 onions, chopped

2 tablespoons all-purpose flour

3 cups boiling water

1/4 cup honey, or to taste

8 carrots, coarsely grated

1 turnip, coarsely grated

1 beet, coarsely grated

1 sweet potato, peeled and quartered (optional)

Mix 2 teaspoons salt and pepper and rub into beef. Place in Dutch oven or heavy pot with onions. Brown slowly over medium heat. Add flour to juices in pan, mixing well. Add boiling water, stirring, until it reaches boiling point again. Cover and simmer about 1 hour. Mix honey in with juices, then add carrots, turnip, beet, sweet potato and

remaining 1 teaspoon salt. Cover. Preheat oven to 375 degrees. Bake 11/2 hours, removing cover last 15 to 20 minutes. Taste and adjust seasonings, if necessary.


4 medium Golden Delicious or Fuji apples

1/4 cup raisins, or dried currants, cranberries or cherries

2 tablespoons chopped pecans

1/4 cup pure maple syrup

1/2 teaspoon ground cinnamon, ginger, nutmeg or cloves

1/3 cup apple cider, orange juice, ginger ale or water

Milk, cream or yogurt for garnish

Preheat the oven to 350 degrees with the rack in the middle of the oven. Use a melon baller to core the apples, leaving 1/2 inch of apple at the bottom and forming a 1/2- to 3/4-inch cavity in the apple. Remove a 1-inch strip of peel from the top of the apples (it keeps the apples from bursting). Place the apples in a baking dish big enough to accommodate them. In a small bowl, combine raisins, nuts, maple syrup and cinnamon. Fill apple cavities with the mixture. Use some of the maple syrup left in the bottom of the bowl to brush the tops of the apples. Pour apple cider into the bottom of the baking dish. Cover the dish with foil and bake apples 30 to 50 minutes. Apples are done when knife easily pierces them. Be careful not to push the knife in too far or the syrup will leak out. Cool apples to lukewarm and serve with cooking juices and a little milk, cream or yogurt. The apples are also good cold.


2 1/2 lbs. boneless chicken pieces -- breast and legs (don¹t remove the skin)

1/4 t. ground cinnamon

1/2 t. ground nutmeg

1/2 t. ground green cardamoms

3/4 t. allspice

1/4 t. freshly ground black pepper

1/4 t. ground cloves

1/2 t. crushed hot chili peppers

salt to taste

about 3 T. fresh lemon juice

1 t. sumac -- to be sprinkled after cooking

Wash the chicken pieces. Put them into a bowl. Mix all the spices with lemon juice. Pour it over chicken and rub well. Marinate it for 5-6 hours. Preheat the oven to 450 degrees. Grease a baking dish with oil, put chicken pieces in skin side down, and bake it for about 20 minutes. Take it out, turn them over and bake for another 20 minutes. Take it out and remove the skin. With a sharp knife shred the chicken and put it back in the baking dish. Sprinkle 1 t. of sumac and mix well.





20 frozen white dinner rolls,

1/2 cup granluated sugar,

1 tablespoon ground cinnamon,

vegetable oil,

3 tablespoons butter or margarine, melted.

Thaw dough at room temperature for about 2 hours. Mix the sugar and cinnamon together; set aside. Heat about 1 inch of oil in an electric skillet or deep-fat fryer to 375 degrees. Stretch or roll each piece of dough into a flat ear shape. Fry a few at a time for 1 1/2 minutes per side or until browned. Drain on paper towels. Brush with melted butter

and sprinkle generous 1 1/4 teaspoons of the cinnamon-sugar mixture on each ear.


The first English settlers brought cabbage seeds to Plymouth, and they soon discovered that this was one vegetable that flourished in the New England climate. At first the colonists just ate it boiled, English style, but later they learned from the Dutch how to turn cabbage into sauerkraut and coleslaw. Another old New England refinement was this delicate, flanlike cabbage custard known as ladies' cabbage, presumably because it was a rather elegant and genteel way of preparing a common, everyday sort of vegetable.

4 cups sliced or chopped green cabbage (about 1 pound) (see note)

2 tablespoons butter

1 small onion, sliced

2 eggs

2/3 cup half-and-half or light cream

1 teaspoon sugar

3/4 teaspoon salt

1/4 teaspoon black pepper

Pinch of cayenne pepper

Cook the cabbage in a large pot of boiling salted water, uncovered, for 5 to 7 minutes or until tender. Drain in a colander and press out as much of the water as possible.

Preheat the oven to 350 degrees. Butter an 8-inch-square baking dish and place the cooked cabbage in it. Melt the butter in a medium-sized skillet. Add the onion and cook over medium heat until softened, about 5 minutes. Scrape the onion into the baking dish with the cabbage. (The vegetables can be prepared several hours ahead and refrigerated.)

Whisk the eggs until blended in a mixing bowl. Whisk in half-and-half, sugar, salt, pepper, and cayenne. Pour the egg mixture over the cabbage mixture and stir gently but thoroughly to combine ingredients evenly. Place the baking dish in a larger shallow roasting pan and pour into the roasting pan enough hot water to come halfway up the sides of the baking dish. Bake, uncovered, until the custard is completely set, 25 to 30

minutes. Serve hot or warm, directly from the baking dish. Note: You can use the precut cabbage sold in bags in the produce department.


2 8 oz. packages cream cheese

1 12 oz. tub Cool Whip whipped topping (thawed)

1/3 - 1/2 c sugar

1 tsp vanilla

1 large (2 extra servings) graham cracker crust

1 can of your favorite fruit topping

Mix the cream cheese until smooth, then mix in the Cool Whip. Add sugar to taste (I like less sugar in mine) and vanilla. Spread into graham cracker crust and refrigerate for at least 3 hours. Top with fruit topping if desired. You can also make a smaller version in the regular size crust with 1 8 oz. pkg. cream cheese, and the smallest tub of Cool Whip.


1 1/2 pounds cabbage, finely shredded

1/2 teaspoon salt

1 1/4 cups mayonnaise

1/4 cup white vinegar

1/4 cup granulated sugar

1 1/2 teaspoons minced onion

1/4 cup grated carrot

Combine cabbage and salt; let sit for 1 hour. Squeeze out the liquid. Combine cabbage with mayonnaise, vinegar, sugar, onion and carrot; chill before serving.



1 pound Ground Beef, extra lean

1 medium Onion -- chopped

3 cups Rice -- cooked

1 cup Celery -- diced

1 can Cream of Mushroom soup, condensed

1 can Cream of Chicken soup, condensed

1 can Bean Sprouts -- drained

1 Tablespoon Soy Sauce

1 package Chinese Noodles -- dry

Brown ground beef & onion together in a large frying pan. Mix with other ingredients in a large Dutch oven size pan and let simmer until celery is cooked. Serve over dry Chinese noodles. *Note: Instead of serving over noodles, you may mix the noodles into the

mixture just prior to serving, if desired.


2 eggs

3/4 cup granulated sugar

1/2 cup honey

3 tablespoons vegetable oil

2 tablespoons instant coffee granules

1/2 cup warm water

1/3 cup frozen orange juice concentrate, thawed

1 3/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/8 teaspoon salt

Place rack in center of oven and preheat oven to 350 degrees. Grease or spray a 9-by-5-by-3-inch loaf pan with nonstick cooking spray. In a large mixing bowl with electric mixer on moderately high speed, beat eggs, sugar, honey and oil until blended.

Dissolve coffee in 1/2 cup warm water. Mix into egg mixture with orange juice concentrate. Add flour, baking powder, baking soda, cinnamon, allspice and salt. Mix on low speed until incorporated. Increase speed to high and mix for 1 minute or until smooth. Pour into prepared pan. Bake 65 to 75 minutes or until a toothpick inserted in center comes out clean. Remove from oven to rack and cool in pan for 10 minutes. Invert cake on rack and cool completely. Cake may be wrapped in foil and stored at room temperature for up to 4 days, or frozen. Defrost, wrapped, at room temperature.


2 C. Thinly Sliced Yellow Sweet Onions

2 Tbs. Butter

1 Can Chicken Broth 14.5 oz -15oz

1/4 tsp. Salt

1/4 tsp. Fresh Ground Pepper

2 Chicken Bouillon Cubes

1/4 C. Diced Velveeta Cubes (compressed in measuring cup)

1 1/2 - 1 3/4 C. White Sauce (Below)

Shredded Cheddar Cheese for Garnish

In 2-quart saucepan place 3 tablespoons butter and sliced onions. Cook at low to medium heat stirring frequently until soft and clear but not brown. Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until completely heated through. Add white sauce and Velveeta cheese. White sauce will be thick because it has been remove from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly. Turn temperature to warm and let cook for additional 30 min. to 45 min. Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark Russian Bread.


3 Tbsp. Butter

3 Tbsp. Flour

1/4 tsp. Salt

1 1/2 C. Whole Milk

In a 1-quart saucepan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the side of the saucepan. Pour milk in flour a little at a time and stir constantly, add salt. Mixture should thicken and become like thick pudding. Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup


(Potato roll)

5 large russet potatoes, peeled, cut in quarters

1 16-ounce package mixed frozen vegetables (carrots, peas, corn, but remove the

green beans; or a mixture of fresh diced carrots, peas and corn)

About 1/2 cup mayonnaise, plus dollops for garnish

About 2 tablespoons torn leaves (no stems) cilantro, plus sprigs to surround dish as

garnish on platter

Cubes of cooked ham (optional)

Red bell pepper, diced, for garnish

Cover potatoes with salted water, bring to a boil, reduce heat to medium and simmer until potatoes are tender, about 20 minutes. Drain in colander and splash gently with cold water -- not too much, Guerra says, or the potatoes will break up and absorb too much water. Meanwhile, cook frozen vegetables according to package directions, drain in colander and rinse with cold water until no longer hot. Drain thoroughly.

Mash potatoes, adding salt to taste (but no milk or butter as in American mashed potatoes). Place a large rectangle of plastic wrap on counter and top with wax paper.

With fingers, press cooled mashed potatoes into about a 10-by-15-inch rectangle -- this will be about 1/2-inch thick. To drained vegetables, add enough mayonnaise to bind the mixture together, the 2 tablespoons torn cilantro and salt to taste. Add cooked ham cubes. If mayonnaise dressing on vegetables becomes too soupy, carefully drain off

extra liquid. Spoon about half of vegetable mixture down one-third of the rectangle, along a long edge. Reserve remainder of vegetable mixture to serve as a side dish

with the sliced roll. Starting at the edge with vegetable mixture, lift plastic wrap and wax paper and carefully roll up, like a jellyroll, removing the wax paper and wrap as

you go so they aren't rolled inside. Firmly pat ends closed. Remove wax paper and wrap the roll firmly in plastic wrap. Chill thoroughly.

To serve as an entree, carefully unwrap plastic wrap and trim off ends of the roll so that spiral vegetable-filled middle of the roll is exposed. Place potato roll on serving platter. Surround with sprigs of cilantro and top with dollops of mayonnaise, a few cilantro leaves and diced red pepper. Or serve slices on individual plates, with extra vegetables in mayonnaise spooned on the side.



8 ripe peaches, peeled, pitted, sliced (see note)

Juice of 1 lemon (3 to 4 tablespoons)

1/3 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup all-purpose flour

1/4 cup firmly packed brown sugar

1/4 cup quick oatmeal, uncooked

2 tablespoons butter, cut into slices

Preheat oven to 375 degrees. Spray a 9-inch pie plate with nonstick cooking spray. Arrange peach slices in the pie plate. Sprinkle with lemon juice, cinnamon and nutmeg.

In a small bowl, combine the flour, brown sugar and oatmeal. With your fingers crumble the butter into the flour-sugar mixture and sprinkle on top of the peaches. Bake until peaches are soft and topping is browned, 35 to 40 minutes. Serve warm. Note: To peel peaches, submerge in boiling for 30 to 60 seconds and then into cold water for 20 seconds. Skin should slip right off.



2 pounds carrots, peeled and cut in 1-inch rounds

6 large Granny Smith apples, cored, peeled and diced

4 tablespoons butter or margarine

1/2 teaspoon salt

4 tablespoons granulated sugar

1 teaspoon ground cinnamon

1 cup pitted prunes

Place carrots, apples, butter, salt, sugar and cinnamon in saucepan. Cover with about 4 cups water. Bring to boil and simmer, uncovered, 15 minutes. Add prunes and continue cooking another 5 minutes, or until carrots are tender. Serve as is or mash slightly with potato masher. Serve as accompaniment to brisket or chicken.






A simple treatment for fresh figs is to bake them in the Greek style, with butter and honey, walnuts and other good things.

3 tablespoons butter (divided)

2 tablespoons honey

8 fresh figs, halved lengthwise

4 tablespoons bitter lemon marmalade

1 tablespoon firmly packed brown sugar

1 teaspoon ground cinnamon

16 walnut halves

2 tablespoons grated lemon peel (yellow part only; for garnish)

Fresh cream or vanilla ice cream (optional)

Preheat oven to 350 degrees. Coat bottom of a 13-by-9-inch baking dish with 1 tablespoon of the butter. Pour in honey and spread it over the bottom of the dish with a spatula. Place dish in oven to melt the honey, about 10 minutes. Remove baking dish from oven and add figs, skin side down. Dot with remaining 2 tablespoons butter and top each fig half with some marmalade. Combine brown sugar and cinnamon; sprinkle over figs. Top each with a walnut half. Return to oven and bake until figs are hot and honey begins to caramelize, about 12 minutes. Serve warm, garnished with grated lemon peel. If desired, offer fresh cream or ice cream as an accompaniment.


Roasted vegetables turnovers can be a savory addition to a meatless menu. Their filling of vegetables and cheese, wrapped in crusty pastry made of flour and wheat germ, delivers both good taste and good nutrition. A recipe for preparing your own roasted-vegetable filling is included in this file. You may wish to experiment with different combinations of vegetables, according to what is in season or available to you.


11/2 cups all-purpose flour

1/4 cup toasted wheat germ

1/4 teaspoon salt

Pinch sugar

8 tablespoons (1 stick) cold, unsalted butter, cut into 12 pieces

4 ounces cold, low-fat cream cheese, cut into six pieces

1 tablespoon cold water

Roasted Vegetable Filling:

2 cups coarsely chopped roasted vegetables (recipe follows)

1/2 cup crumbled feta cheese

For pastry: Put flour, wheat germ, salt and sugar in bowl of food processor. Pulse three or four times to mix. Add butter and cream cheese to bowl; pulse in 3- to 4-second bursts, about 10 times. Add water and pulse in 3- to 4-second bursts until dough starts to pull together in large clumps. Transfer dough to lightly floured surface. Knead dough two or three times. Divide into six equal pieces. Roll each piece into a ball; flatten

into 1/2-inch-thick disk. (If dough gets too soft, refrigerate 5 minutes to firm up.) Wrap each disk with plastic wrap. Refrigerate 1 to 2 hours. Preheat oven to 400 degrees. Working with one piece of dough at a time (keep remainder chilled), roll into 7-inch-diameter circle on sheet of lightly floured waxed paper. Spoon about 1/3 cup roasted vegetables on half of circle, leaving a 3/4-inch border. Spoon a generous tablespoon of cheese on top of the vegetables.

Moisten edges of dough; fold uncovered half of dough over vegetables and cheese. Press edges of dough to seal. Roll edge of dough up; crimp with fingers to form decorative edge. Transfer turnover to baking sheet. Repeat to make five additional turnovers. Bake 40 minutes, until golden brown. Transfer to cooling rack. Cool 10

minutes before serving. Makes 6 main-dish turnovers.


1 small eggplant (about 1 pound), cut into 3/4-inch pieces

1 medium zucchini, cut into 3/4-inch pieces

1 small green bell pepper, cut into 3/4-inch pieces

1 large portobello mushroom, cut into 3/4-inch pieces

11/2 cups cherry tomatoes, halved

4 green onions, thinly sliced

1 tablespoon olive oil

1 tablespoon balsamic vinegar

1 clove garlic, minced

2 teaspoons dried basil leaves

Salt and pepper to taste

Preheat oven to 450 degrees. In a large bowl, thoroughly combine eggplant, zucchini, green pepper, mushroom, tomatoes, onions, olive oil, vinegar, garlic, basil, salt and

pepper. Spread in shallow casserole; cover loosely with foil and bake 10 minutes.

Remove foil and bake 35 to 45 minutes or until the vegetables are soft and any liquid in the bottom of the casserole has evaporated. Cool before using. (2 cups vegetables.)


1 small white onion

4 spring onions

1 tablespoon butter

1/4 cup virgin olive oil

1 teaspoon sugar

2 small seedless tomatoes, or cored beefsteak-type tomatoes, peeled and crushed

1 1/2 pounds lean ground beef rump

3 cloves garlic

4 hamburger buns

1/4 pound mozzarella cheese

Sprig of parsley, for garnish

Cut the onions into very thin slices, fry them in the butter until clear and set them aside. Pour half of the olive oil into a frying pan and add the sugar and tomatoes. Cook until soft, then reduce heat and set aside tomatoes. Mix the ground beef with the cooked onions and butter. Form into 4 patties. Set patties aside. Slice the garlic cloves into thin strips and fry in the remaining olive oil. Remove the garlic from the pan and place the burger patties in the garlic-flavored oil to cook. Cook burgers to desired doneness. Place patty on the bun and cover with cooked tomatoes. Top with mozzarella cheese and top the cheese with fried garlic slices. Serves 4. __


Rub a lime wedge around the rim of a stemmed cocktail glass. Dip moistened rim into sugar that you've spread on a plate; set aside. In a cocktail shaker, combine 3 ounces gold rum, 11/2ounces fresh lime juice, 11/2 teaspoons superfine sugar and 1 teaspoon curacao or other orange liqueur. Stir to dissolve sugar. Add ice cubes to fill shaker half full; shake well. Half-fill prepared glass with crushed ice if desired. Strain drink into glass. Squeeze lime wedge into cocktail and discard.


In a tall glass, mash 3 springs fresh mint and 11/2 teaspoons superfine sugar with the back of a long spoon. Add 11/2 ounces white or gold rum, 11/2 tablespoons fresh lime juice and 2 or 3 dashes Angostura bitters. Stir to dissolve sugar. Fill glass about Three-quarters full with ice. Add club soda to taste. Stir to blend and garnish with a mint sprig.


In a cocktail shaker, combine 11/2 ounces white rum, 1 ounce dark rum, 1 ounce passion fruit juice or nectar, 1 ounce fresh lime juice and 2 teaspoons superfine sugar. Half-fill shaker with ice cubes; shake until cocktail is very cold. Strain cocktail over fresh ice into a hurricane glass. Squeeze a lime wedge into drink and discard.


Fill cocktail shaker half full with ice cubes. Add 21/2 ounces gold rum, 1 ounce fresh lime juice, 1 tablespoon dark rum, 1 tablespoon curacao, 2 teaspoons orgeat (almond syrup)and 1 teaspoon grenadine. Shake until very cold. Pour into a stemmed glass with any remaining ice. Garnish with a pineapple spear and a maraschino cherry on a cocktail pick.




In a blender, combine 1/2 cup finely chopped fresh pineapple, 21/2 ounces coconut-flavored rum, 1/4 cup Thai-style coconut milk, 1 tablespoon fresh lime juice and 1 tablespoon sugar. Blend briefly to partially puree pineapple. Add six ice cubes; blend on high until smooth and frothy. Pour into any tall, fancy glass; garnish with a thin pineapple wedge and a slice of lime.


Cut 1/4 lime into 2 pieces. In a tall glass, mash lime pieces with the back of a spoon, extracting the juice and fragrant oil. Add 2 ounces rum; stir. Fill glass 3/4 full with ice cubes. Add Coca-Cola (or Pepsi) to taste; stir to blend.


1 cup orange juice

2 tablespoons vegetable oil

2 tablespoons dark rum

2 tablespoons lime juice

2 tablespoons brown sugar

1 clove garlic, minced

1/2 teaspoon Dijon mustard

1 tablespoon soy sauce

1/2 teaspoon freshly ground black pepper

1/2 teaspoon grated fresh ginger

4 boneless pork loin chops, 1-inch thick

Combine all ingredients, except pork chops in a large, self-sealing plastic bag. Seal and shake to blend. Add pork chops. Seal and refrigerate over night, turning bag occasionally.

Drain marinade into a small saucepan and bring to a boil. Set aside. Grill chops about six inches above medium-hot coals for for 10 to 15 minutes total, turning once and basting with marinade. Makes four servings.


Try rum as a cooking ingredient, too



(Published: Wednesday, September 27, 2000)

The Caribbean's favorite liquor can be a cook's best friend. Rum softens and rounds the edges of savory dishes, bringing out subtle and sublime notes in Latin American and Caribbean flavorings like cumin, coriander, allspice, citrus, cilantro, ginger and hot peppers. And rum's natural sweetness combines beautifully with the sugars in sweet potatoes, bananas and pineapple.

Here's a quick trick: Doctor your favorite barbecue sauce with guava jelly and rum to give chicken breasts or mahi-mahi an island attitude. [This file contains] three scrumptious recipes to give you an idea of rum's range: COLD MANGO RUM SOUP,



Rum's history lusty and rich



(Published: Wednesday, September 27, 2000)

Early rums were harsh, but they became much smoother after 1862, when Cuban Don Facundo Bacardi y Maso developed charcoal filtering, oak-barrel aging and blending.

As rum improved, new recipes followed. Rum and Coke came together in the Spanish-American War of 1898. Two U.S. military men and a Cuban sat in the American Bar on Havana's Calle Neptuno mixing rum and Coke (invented in 1886). One of them called for a toast to "Cuba Libre" ("Free Cuba") to celebrate the nation's new freedom from Spain. The daiquiri came along that same sizzling summer, when mining engineer

Jennings Cox mixed rum, lime, sugar and curacao and put it over ice, naming it for a Cuban copper-mining town in the Sierra Maestra mountains. The mojito, with rum, seltzer, lime juice, mint and sugar, is credited to Ernest Hemingway who drank his at an Old Havana bar called La Bodeguita del Medio. He called it a "Papa Doble" -- two shots of rum, a healthy splash of grapefruit juice and a dash of maraschino cherry juice.

In 1930, Don Beach invented the Zombie in Hollywood with three rums at his Don the Beachcomber restaurant. Mai Tais, with rum, orange liqueur and almond syrup, were born in 1944 at "Trader" Vic Bergeron's eatery when a Tahitian patron tasted it and

exclaimed: "Mai tai!" or "Out of this world!" The Hurricane, with light and dark rum and passion fruit juice, was created at Pat O'Brien's French Quarter bar in New Orleans during World War II. Rum was a hard sell in those days, and O'Brien sometimes had to buy 50 cases of it from liquor salesmen to get only one case of bourbon or whiskey.

So he concocted the drink to use up the extra rum. Later he put it in a glass shaped like a hurricane lamp. [This file contains recipes for rum drinks.]








A handy sauce to have around for grilling burgers or chicken breasts.

3 pounds tomatoes, peeled and coarsely chopped to measure about 6 cups

2 cups firmly packed brown sugar

2 cups chopped green bell peppers

1 cup chopped yellow onion

1/2 cup fresh lime juice (about 4 limes)

1 tablespoon finely minced fresh garlic

1 tablespoon finely minced fresh cilantro

2 teaspoons chili powder

1 teaspoon grated lime peel (green part only)

1 teaspoon ground cumin

1 teaspoon salt

1/8 teaspoon cayenne

In a large saucepan combine the tomatoes, sugar, green peppers, onion, lime juice, garlic, cilantro, chili powder, lime peel, cumin, salt and cayenne. Bring to a boil; reduce heat to medium; cook, uncovered, stirring occasionally until thickened, about 1 1/4 hours. Remove from heat, let cool slightly, then puree in blender or food processor.

For short-term storage, pour the sauce into clean containers, attach lids, and refrigerate up to 2 months. For long term-storage, pack into freezer containers leaving 1/2 inch head space, attach lids and freeze up to 9 months. Note: To peel tomatoes, plunge into boiling water for 30 seconds to 1 minute. Remove immediately and plunge into cold water. Skin should slip off.


Sauce and Tofu

This is particularly good served over hot rice and steamed spinach.

1/2 lemon, washed and sliced crosswise as thinly as possible, seeds removed

1 cup water

1 teaspoon vegetable oil

1 medium onion, finely chopped

2 carrots, sliced crosswise

1 tablespoon soy sauce

1/8 teaspoon crushed red pepper flakes

1/2 to 1 teaspoon curry powder or ground turmeric (optional)

3 tablespoons raisins (optional)

1 16-ounce block tofu, drained and sliced into slabs or chunks

In a skillet (see note), combine lemon slices, the water, oil, onion, carrots, soy sauce, pepper flakes, curry powder and raisins; bring to a boil. Cover and cook over medium heat about 20 minutes, allowing liquid to reduce by half. Add tofu and continue to simmer 10 minutes longer or until most of the liquid is gone. Serve hot. Note: Do not use aluminum or iron cookware for this recipe. The acids in the ingredients could react with the metal, giving the food an off-taste.


1 3/4 c. green lentils

4 c. water

1 bay leaf

1/2 Tbsp. salt

1/2 Tbsp. soy sauce

1/2 Tbsp. garlic powder

1/2 tbsp. celery seed

1/2 Tbsp. basil

1/2 Tbsp. thyme

1/2 Tbsp. sage

1/2 tsp. nutmeg

1/4 tsp. cayene

2 med. onions chopped

1 1/2 c. celery minced

1 c. mushrooms chopped

2 c. slow cooking rolled oats

2 Tbsp. vegetable oil

4 eggs -- slightly beaten

1 med. tomato -- sliced

Wash lentils and bring to a boil with water, bay leaf, salt and seasonings. Reduce heat to simmer and cook with lid ajar. After 20 minutes, add the celery, onion and mushrooms. Cook for about 10 min. more, until lentils are tender and water is absorbed. Preheat oven to 350 deg. Remove lentils from heat, remove bay leaf and stir 1 min. to let cool. Add oats and oil and mix well. Add eggs and quickly mix again. Grease the bottom and sides of a loaf pan. Line the bottom with tomato slices and sprinkle with a little salt. Press the lentil mixture into the pan and bake at 350 deg. for about 40 min.

Let cool a little, then separate loaf from the pan and invert over a serving platter. Top with a sprinkle of cheese to melt on the hot slices or with a favorite sauce. May be served cold in sandwiches or reheated in pan. Freezes well. 6-8 servings (serve with a rich primavera sauce)


1 tablespoon dry mustard

1 tablespoon granulated sugar

1 tablespoon water

1 teaspoon grated or minced lemon peel (colored part only)

1 teaspoon grated or minced orange peel (colored part only)

1 teaspoon grated or minced fresh ginger

1/4 cup rice or other mild vinegar

Salt and freshly ground pepper

1 teaspoon cracked and minced coriander seeds (see note)

1 teaspoon honey

1 small head savoy, napa or other cabbage, or half of a larger head

In a small bowl, mix together the mustard, sugar and 1 tablespoon water. Stir to blend and set aside. In a large bowl, mix together the lemon and orange peels, ginger, vinegar, salt and pepper to taste, coriander and honey. Stir well to blend all ingredients.

In a food processor, with a grater or with a knife, shred enough cabbage to make 3 cups. Toss in the bowl with the citrus mixture. To serve, place a portion of slaw on each plate and drizzle with a little of the mustard mixture. Note: To crack coriander seeds, use the flat side of a knife.


Adding baby food peaches doesn't make something "South Carolina." But this lightly sweet burger is an interesting change. We found the pecans and ground cloves virtually undetectable; OK to omit.

1 1/2 pounds ground round or chuck

1/2 cup chopped pecans (optional)

1 small onion, chopped

1 teaspoon salt

1/8 teaspoon ground cloves (optional)

1 (4- or 5-ounce) jar baby food peaches, divided use

1 tablespoon brown sugar

2 teaspoons cider vinegar

1/8 teaspoon ground ginger

In medium bowl, combine ground beef, pecans, onion, salt, cloves and 3 tablespoons baby food peaches. Mix ingredients well and form into 4 to 6 patties. Refrigerate until ready to cook. Meanwhile, combine remaining peaches, brown sugar, vinegar and ginger. Grill or broil burgers, basting with peach mixture, about 6 to 8 minutes per side.



3 cups corn kernels (fresh or frozen)

1 small green bell pepper, chopped

1 small red bell pepper, chopped

1/2 cup chopped onion

1 tablespoon butter or olive oil

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

In a 2-quart microwave-safe casserole, combine corn, bell peppers, onion and butter. Cover and microwave until bell pepper is tender-crisp (5 to 7 minutes), stirring once.

Stir in cumin, salt and pepper. Cover and let stand 5 minutes before serving.


To assure safety, do not increase the proportion of celery, peppers, onions or mushrooms. Do not substitute fresh parsely or oregano for dried.

30 pounds tomatoes, peeled (approximately 1/2 bushel; see note)

1 cup chopped celery or green peppers

1 cup chopped onions

1 pound fresh mushrooms, sliced

5 cloves garlic, minced

2 tablespoons olive oil

1/4 cup dried parsley flakes

1/4 cup firmly packed brown sugar

2 tablespoons dried oregano leaves

4 1/2 teaspoons salt

2 teaspoons ground black pepper

Core and quarter the peeled tomatoes. In a 14- to 16-quart pot (see note), bring tomatoes to a boil. Reduce heat and simmer for 20 minutes. Put through food mill or sieve to remove seeds. Return pureed tomatoes to pot. In a large skillet, cook celery, onions, mushrooms and garlic in the olive oil until the vegetables are tender. Add cooked vegetables, parsley, brown sugar, oregano, salt and pepper to tomato puree. Bring to a boil. Reduce heat and simmer, uncovered, until the mixture is reduced by about half and seems thick enough for serving (about 5 or 6 hours). Stir frequently to

prevent burning. Wash 10 pint or 5 quart jars. Keep hot until needed. Prepare lids as

manufacturer directs. Ladle the hot sauce into 1 hot jar at a time. Wipe jar rim with a clean damp cloth. Attach lid. Fill and close the remaining jars, one at a time. Then, using a pressure canner, process quarts for 25 minutes or pints for 20 minutes. If using a dial gauge, process at 11 pounds pressure up to 2,000 feet, 12 pounds pressure at 2,000 to 4,000 feet; 13 pounds pressure at 4,000 to 6,000 feet; 14 pounds pressure at 6,000 to 8,000 feet; 15 pounds pressure at 8,000 to 10,000 feet. If using a weighted gauge, process at 10 pounds pressure up to 1,000 feet; above 1,000 feet, process at 15 pounds. Note: To peel tomatoes, plunge into boiling water for 30 seconds to 1 minute. Remove immediately and plunge into cold water. Skin should slip off easily. Note: Do not use aluminum or iron cookware for this recipe. The acids in the ingredients could react with the metal, giving the food an off-taste.






1 10-ounce can refrigerated pizza crust

1 cup frozen cut leaf spinach

1/2 cup purchased Alfredo sauce

1 4.5-ounce jar sliced mushrooms, drained

2 cups shredded mozzarella cheese (8 ounces)

1 cup cooked sliced ham, cut into 2-by- 1/2 -inch strips (4 1/2 ounces)

1/3 cup chopped red bell pepper

Grated parmesan cheese (optional)

Crushed red pepper flakes (optional)

Preheat oven to 425 degrees. Lightly grease a 13-by-9-inch (3-quart) baking dish.

Unroll dough; place in greased baking dish. Starting at center, press out dough with hands over bottom and halfway up sides. Place spinach in small microwave-safe bowl. Cover; microwave for 2 minutes. Drain well; squeeze out moisture. Pat dry with paper towel. Spoon Alfredo sauce over dough. Arrange spinach over sauce; press slightly.

Top with mushrooms, mozzarella cheese, ham and bell pepper. Bake for 15 to 17 minutes or until crust is golden brown. Cut into squares. Sprinkle with parmesan cheese and red pepper flakes.


1/3 cup brown sugar, packed

2 teaspoons Dijon mustard

1/2 teaspoon salt

1/3 cup lime juice

11/2 tablespoons dark rum

11/2 cups sour cream or or plain yogurt

Combine all ingredients in blender or food processor. Blend well. Cover and refrigerate. Makes about 2 cups. Serve this over any combination of seasonal fresh fruits. We pooled it in a brandy snifter and topped it with raspberries and blueberries.



1 pound ground sirloin (or very lean ground beef)

1 1-ounce envelope taco seasoning

11/2 cups grated reduced-fat sharp cheddar cheese

1 head iceberg lettuce, shredded (about 6 cups)

3 tomatoes, diced

1 small onion, chopped

1 15-ounce can reduced-sodium kidney beans, drained and rinsed

Sliced black olives (optional)

2 tablespoons canola mayonnaise

1/2 cup fat-free or light sour cream

1/2 cup mild salsa (bottled works well)

6 ounces reduced-fat tortilla chips (crumble chips lightly)

Brown meat with taco seasoning -- using half to all of the envelope, depending on your taste -- until cooked throughout and nicely browned. Cool. In a large bowl, toss seasoned beef with cheese, lettuce, tomatoes, onion and beans. Add sliced olives if desired. In small bowl, blend mayonnaise, sour cream and salsa. Mix until smooth. Add

chips and dressing to salad ingredients right before serving.


The green onions and water chestnuts add crunch, the marinade adds a little sweetness. The marinade makes the meat a little softer, though, so the burgers are a bit crumbly.

1 1/2 pounds ground round or chuck

1/2 cup finely chopped water chestnuts

4 green onions, chopped, including part of green tops (about 1/4 cup)

Vegetable oil or nonstick pan spray

* Teriyaki marinade:

1/4 cup soy sauce

1/4 cup dry sherry or orange juice

1 clove garlic, finely chopped

1 teaspoon molasses or packed brown sugar

1/8 teaspoon ground ginger

Mix ground meat, water chestnuts and green onions, tossing lightly. Shape into 6 patties, about 3/4-inch thick. In resealable plastic bag or shallow nonmetal dish, combine marinade ingredients. Add patties, turning once to coat. Refrigerate at least 3 hours and up to 24 hours. Prepare grill, brushing or spraying rack with vegetable oil. Remove patties from marinade and grill, uncovered, over medium-hot fire for 10 to

15 minutes, turning once, until juices run clear. Serve immediately.


8 cups raw corn, cut from cob (19 to 20 ears)

3 cups chopped onions

1/2 cup chopped green bell peppers

1/2 cup chopped red bell peppers

2 tablespoons celery seeds

3/4 cup firmly packed brown sugar

1/2 cup light or dark corn syrup

7 teaspoons salt

1 tablespoon dry mustard

3 cups cider vinegar

Wash 5 pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

Combine corn, onions, green and red bell peppers, celery seeds, brown sugar, corn syrup, salt, mustard and vinegar in a large pot (see note). Cover, and bring to a boil, then simmer for 15 minutes, stirring occasionally. Ladle the relish into 1 hot jar at a time, leaving 1/2 inch head space. Wipe jar rim with a clean damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water canner for 15 minutes (20 minutes at 1,001 to 3,000 feet; 25 minutes at 3,001 to 6,000 feet; 30 minutes above 6,000 feet).

Note: Do not use aluminum or iron cookware for this recipe. The acids in the ingredients could react with the metal, giving the food an off-taste.


Forget those mealy "fakes like meat" bean burgers. This mixture is practically a garden on a bun. If you don't want burgers, skip the bread crumbs, parmesan and focaccia and serve the vegetable mixture over hot pasta.

1/4 cup extra virgin olive oil

1 medium leek, white part only, cut into thin strips 2 1/2 inches long

1 teaspoon minced garlic

1/2 pound fresh wild mushrooms (or use shiitakes), trimmed and sliced

Salt and freshly ground pepper

1 tomato, peeled, seeded and chopped

1 cup shelled peas, blanched, or frozen peas, thawed

1 red pepper, roasted and skinned, or about 1/2 of a (7 1/4-ounce) jar

6 leaves fresh spinach, stemmed, washed and cut into strips

2 tablespoons coarsely chopped fresh basil

1 teaspoon chopped fresh thyme

1/2 cup dry bread crumbs

1/2 cup freshly grated parmesan cheese

4 slices focaccia, sliced open in halves

4 (1-ounce) slices fontina cheese (can substitute mozzarella)

Heat olive oil in large nonstick skillet or saute pan over medium heat. When hot, add leek and garlic and saute 1 minute. Increase heat to medium-high, add mushrooms, lightly season with salt and pepper and saute 4 to 5 minutes. Add tomato, season again with salt and pepper and cook until most of liquid has evaporated, about 2 minutes. Add

peas, red pepper cut into strips, spinach, basil and thyme. Stir constantly until heated through, about 2 minutes. Remove vegetables to bowl and stir in bread crumbs and parmesan. Let cool to room temperature. Gently form vegetable mixture into 4 burgers. Cover with plastic wrap and refrigerate until needed.

Heat oven to 375 degrees. Toast focaccia slices in oven 2 minutes. Place vegetable burgers on focaccia slices and top each with slice of fontina or mozzarella. Place on baking sheet and bake until cheese begins to brown and burgers are heated through, about 16 to 18 minutes. Top with remaining focaccia halves and serve immediately.


A good relish to make when you have a bumper crop of tomatoes -- or if you can get them on sale at a market or farmstand. Add the spices about an hour before the sauce is done because the flavor will be better. To turn this into a top-rate barbecue sauce, use a mixture of this sauce with melted butter or olive oil.

6 1/2 pounds firm, ripe tomatoes, peeled and coarsely chopped (about 13 cups)

1/2 pound onions, coarsely chopped (about 3 medium)

3/4 pound red or green bell peppers, cored, seeded and coarsely chopped

1 or 2 jalapeno peppers, halved and seeded (see note)

3 cups cider vinegar

1 cup firmly packed brown sugar

2 teaspoons Worcestershire sauce

2 teaspoons salt

1 1/2 teaspoons ground cinnamon

1 teaspoon dry mustard

1 teaspoon ground mace

1 teaspoon ground cloves

Wash 3 pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

Place prepared tomatoes, onions, bell peppers and jalapenos in the workbowl of a food processor, in batches if necessary, and pulse/chop to a rough puree. Transfer the mixture to a wide 4-quart saucepan (see note). Add vinegar and sugar, bring quickly to a boil, and simmer about 2 to 3 hours (or until about the consistency of ketchup), stirring occasionally. After the first hour, stir in Worcestershire, salt, cinnamon, mustard, mace and cloves. Stir often, especially toward the end of the cooking time, to prevent sticking.

Ladle into 1 hot jar at a time, leaving 1/2 inch head space. Wipe jar rim. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 15 minutes (20 minutes at 1,001 to 6,000 feet; 25 minutes above 6,000 feet).

Note: To peel tomatoes, plunge into boiling water for 30 seconds to 1 minute. Remove immediately and plunge into cold water. Skin should slip off. Note: Wear gloves when handling fresh, canned, dried or pickled chilies; the oils can cause a burning sensation on your skin. Note: Do not use aluminum or iron cookware for this recipe. The acids in the ingredients could react with the metal, giving the food an off-taste.








4 c flour

2 c sugar

1/2 tsp cinnamon

1/2 tsp salt

1 1/2 c cold butter or margarine

In a bowl, combine flour, sugar, cinnamon and salt. Cut in butter until crumbly; reserve 3 c. Pat remaining crumb mixture into greased 13x9" pan. Bake at 375 for 12 minutes.


8-10 cups cubed, seeded zucchini

2/3 c lemon juice

1 c sugar

1 tsp cinnamon

1/2 tsp nutmeg

Place zucchini and lemon juice in saucepan; bring to boil. Reduce heat. Cover and cook for 6-8 minutes or until zucchini is crisp-tender. Stir in sugar, cinnamon, and nutmeg. Cover and simmer for 5 minutes.(mixture will be thin). Spoon over crust; sprinkle with reserved crumb mixture. Bake at 375 for 40-45 minutes or until golden. Yield: 16-20 servings.



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