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Recipes from Spike & Jamie

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Contents Disk 62

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 Flour

1 cup Sugar

1 cup Milk

For Starter

. (A large glass jar or bowl with a tight fitting lid works best for this, but a 1/2 gallon zip baggie can also be used).

Do not refrigerate! Do not stir with a metal spoon! The starter requires 10 days for fermentation.

Day 1- Begin or receive starter

Day 2- Stir with wooden spoon (or squish baggie)

Day 3- Stir with wooden spoon (or squish baggie)

Day 4- Stir with wooden spoon (or squish baggie)

Day 5- Add 1 cup sugar, 1 cup flour, 1 cup milk

Day 6- Stir with wooden spoon (or squish baggie)

Day 7- Stir with wooden spoon (or squish baggie)

Day 8- Do Nothing

Day 9- Do Nothing

Day 10- Add 1 cup sugar, 1 cup flour, 1 cup milk

Put 1 cup of starter in each of three containers. Give 2 away to friends

and keep one. This will begin their Day 1.


Bread recipe # 1

1 cup starter

1 cup Vegetable Oil

1 cup Sugar

2 cups Flour

3 Eggs

1 small Vanilla Pudding Mix -- Instant

1 teaspoon Cinnamon

1/2 teaspoon Salt

1/2 teaspoon Baking Soda

1/4 teaspoon Baking Powder

1/2 cup Milk

Cinnamon Sugar:

1 cup Sugar

2 tablespoons Cinnamon


You will have about 1 cup of batter left (besides the 1 cup you have saved for yourself). To the remaining batter add vegetable oil, sugar, flour, baking powder, baking soda, eggs, milk, vanilla pudding mix, cinnamon, and salt. Beat until well blended. Add one cup raisins, chocolate chips or nuts, if desired. Grease 2 loaf pans well, and sprinkle with cinnamon sugar, coating bottom well. Turn batter into pans, and sprinkle remaining

cinnamon sugar onto tops of loaves. Bake at 325 degrees for one hour.

Bread recipe # 2

1 cup batter

2 cups flour

1/2 teaspoon vanilla

2/3 cup oil

3 eggs

1/2 teaspoon baking soda

3/4 cup sugar

1/2 teaspoon salt

1 1/4 teaspoons baking powder

Stir all together until well mixed. Add 1/2 cup or more of any 1,2,3 or 4

of the following:





Bran flakes

Chopped apples


Grated carrot


Chocolate chips

Applesauce with additional flour or oatmeal

Bake in 2 greased and sugared loaf pans, at 350 deg. F. for 45-50 minutes.


2 cups plain yogurt

1/4 cup red wine vinegar

3 large yellow onions, cut in large chunks

2 garlic cloves, crushed in a garlic press

Salt and freshly ground black pepper, to taste

2 1/2 to 3 pounds boneless lamb, cut into 2-inch cubes

3 tomatoes, cut into chunks

1 eggplant, cut into chunks

3 bell peppers, cut into chunks

10 to 15 mushrooms

10 garlic cloves, peeled

Mix yogurt, vinegar, onions, crushed garlic, and salt and pepper in a large bowl. Add lamb and toss to coat. Cover bowl and marinate lamb for 2 hours at room temperature.

Spear lamb on skewers with chunks of tomato, eggplant, bell pepper, whole mushrooms and cloves of garlic; place skewers on grill. Drain marinated onion chunks and arrange them on grill around skewers. Grill shish kebabs about 10 to 15 minutes, turning as needed. Grill onions until they are soft but have crispy edges.


1 20-ounce flank steak or London broil cut

Salt and freshly ground black pepper

1/4 cup peanut oil

1 small head Napa cabbage or romaine lettuce, no more than 1 pound

1 bunch watercress

3 scallions

1 large red bell pepper

4 ounces shiitake mushrooms, as large as possible

1/3 cup packed cilantro leaves

1 2-inch piece fresh ginger

1 large clove garlic

1 lime

2 tablespoons rice wine vinegar

2 tablespoons Asian fish sauce or soy sauce

1 tablespoon toasted sesame oil

Cayenne pepper to taste

Turn on gas grill or put cast-iron skillet over high heat on stove. Season steak with salt and pepper and brush with 1 tablespoon peanut oil. Grill (or pan fry, covered) for 5 minutes on each side for medium rare. Remove to cutting board.

Meanwhile, trim cabbage and cut crosswise into strips 3/8 to 1/2-inch wide. Put into salad spinner. Trim bottom inch of watercress stems. Halve rest of the watercress crosswise and add to cabbage. Fill salad spinner with water, drain and spin dry. Wrap cabbage and watercress in towels to remove excess moisture.

Trim scallions and cut green and white parts thinly, crosswise. Cut top off bell pepper. Stand it upright and cut down inside the four walls, separating them from center core and seeds. Then cut walls into thin strips. Remove and discard stems from the mushrooms and thinly slice caps. Coarsely chop cilantro. Put the scallions, bell pepper, mushrooms and cilantro in a large serving bowl.

Peel and halve ginger. Peel garlic. With motor running, drop ginger and garlic down chute of a food processor and puree. Stop motor and scrape down sides of bowl with rubber spatula. Juice lime. Add lime juice, vinegar, fish sauce, sesame oil, remaining peanut oil and cayenne and salt to taste. Turn on processor and mix until dressing is combined.

Cut the steak in half with the grain. Then cut each half on diagonal against grain into 1/4-inch-thick slices about 2 inches long. Add meat and juices to vegetables. Add dressing and toss well.


Since Turkey borders some of the best fishing seas in the world, I was surprised to find that fish was not commonly eaten until the rise of tourist influence during the past century. Many Turks believed that unless consumed with alcohol, which was forbidden, the fish would come back to life and swim around in the belly. As our new friends Cezmi and Zeynep explained in one of Istanbul's fine fish restaurants, modern Turkey is a far more secular society now, and people no longer hesitate to ''kill the fish'' with plenty of raki for good measure.

24 preserved vine leaves

1 1/2 lbs. firm-fleshed fish such as sea bass or halibut, boned, skinned and cut into 24

large, bite-size chunks

Lemon wedges for garnish


2 onions, grated

Juice of 1/2 lemon

2 tablespoons olive oil

4 cloves garlic, crushed

1 tablespoon dried oregano

1 teaspoon nigella seeds (sometimes called ''black cumin,'' available in Middle Eastern

and Indian groceries)

Salt and freshly ground black pepper to taste

Soak the vine leaves in cold water for at least an hour, changing the water after every 30 minutes. Meanwhile, place the grated onion in a mixing bowl and stir in the rest of the marinade ingredients. Place the fish in the marinade and chill for at least an hour, turning every once in a while.

Prepare the grill or turn the oven on to 375 degrees. Drain the leaves and spread them one at a time on a flat surface. Place a piece of fish in the center of each leaf, and wrap the fish up in a neat packet. Thread the packets onto kebab skewers and brush them with any remaining marinade. Grill for 2-3 minutes per side or bake for 15 minutes. Serve immediately with lemon wedges and a stiff shot of raki.


2 Tbsp. balsamic vinegar

1 Tbsp. olive oil

1 tsp. chopped fresh basil

1/2 tsp. Dijon mustard

1 small clove crushed garlic

1/4 tsp. sugar

1-1/2 lb. boneless top sirloin (1 inch thick)

Salt & pepper to taste

In a resealable plastic bag, combine vinegar, oil, basil, mustard, garlic & sugar; mix well. Add steak, turn to coat & marinate in refrigerator 15 minutes to 2 hours; turn occasionally. When ready to cook, remove steak & discard marinade. Grill steak 17 to 21 minutes for medium-rare to medium doneness, turning occasionally. Season with salt & pepper to taste. Slice steak crosswise. Serves 6.


3/4 cup plus 3 tablespoons water (70 to 80 F)

1 tablespoon vegetable or olive oil (plain or flavored)

1 teaspoon salt

2 1/2 cups bread flour

1 combo packet FLEISCHMANN'S Yeast

with Ready-to-Use Sourdough Starter - San Francisco Style

Measure all ingredients into bread machine pan in the order suggested by manufacturer, adding sourdough starter with yeast.

Process on basic/white or French bread cycle; use medium/normal crust color

setting. Remove bread from pan; cool on wire rack. Makes 1 (1-pound) loaf.


8 ears of corn w/husks

Ice water

Carefully pull back husks from ears of corn, remove silk but DO NOT REMOVE HUSKS! Soak in ice water for 30 mins.

Butter-Herb paste

1/2 cup-Butter, softened

1 tsp-each thyme, sage, parsley, oregano, basil, and red pepper flakes, or your OWN mix...What ever you like! For less herbs used, use less butter.

Combine in a bowl. Remove corn and shake off excess water. Spread paste on corn. Put husks back in place and tie to hold husk firmly around corn. Place corn on grill about 4-6 inches from coals. Turn to cook on all sides evenly, about 30 mins total cooking time.


1 head of iceburg lettuce

3 or 4 ribs of celery

3/4 C frozen Green peas

2-3 chicken breasts, cooked and cut into pieces.

1 small package chow mein crunchy noodles


1-2 tsp. soy sauce (more or less to taste)

2 C mayonnaise

1/4 tsp. garlic powder (more or less to taste)

dressing will be fairly thick.

Mix mayonnaise, soy sauce and garlic in a small bowl, set in refrigerator to let the flavors blend. Place peas in metal colander and run hot water over them to thaw, set aside. Wash and tear up lettuce into a large bowl for salad. Slice celery and add to lettuce. Add cut up chicken and peas, mix well. Use the Chinese noodles as your croutons. This makes several servings of salad. Helpful hint: It is easier to put the dressing on your salad before you add the Chinese noodles, the dressing is thick. Don't add the noodles to the large salad, let everyone add their own because the noodles will get soggy.


The food and culture of the Canary Islands, the group of seven sub-tropical islands just off North-West Coast of Africa, have a wide variety of influences. Spanish of course as the archipelago is part of Spanish territory, African from their proximity to the continent and Latin American by way of emigration and immigration. Many other of the foodstuffs remain from the days before the Spanish conquest, to the times of the aboriginal inhabitants, the Guanches, with many ancient recipes still being in use today.


(Potatoes with corncobs and pork ribs)

2 kgs (4.4 lbs) potatoes

1 kg (2.2 lbs) salted pork ribs

4 or 5 tender corncobs

Soak the ribs overnight in cold water. Drain and cut the ribs into several portions and place in a saucepan with fresh water. Add the sliced corncobs (large chunks, normally cut each one into three). Bring to the boil and cook until tender. Add the peeled potatoes, cutting the large ones in half. When the potatoes are boiled, drain off the stock and place the food on a serving dish. Serve with MOJO VERDE (coriander sauce), crusty bread and a good local wine.


(Coriander Sauce)

1 head of garlic

1/2 hot red or green pepper

1 bunch of fresh coriander

cumin seeds

olive oil



Lightly roast a teaspoon of cumin and pound in a mortar. Add the chopped garlic, finely chopped coriander, seeded and chopped pepper and a little salt, blending these ingredients thoroughly. Pour in half a cup of oil, vinegar to taste, a little cold water and mix well.


This is a recipe from the island of La Gomera that is, I think, an even better alternative to the ubiquitous Flan served everywhere else on the islands, otherwise known as Creme Caramel.

1 litre (2.1 pints) of milk,

6 eggs,

6 tablespoons of sugar,

1 stick of cinnamon,

the grated rind of two green lemons,

1 tablespoon of cornflower.

Break the eggs into a bowl, add the sugar and beat together. Add the milk, the lemon rind, cinnamon and cornflower. Pour into a buttered, rectangular tray and place in a cool to medium oven. It is done when it is golden-brown on top and you can test it with a knife or skewer that comes out clean. It is better cooked long and slow. Serve swimming in Miel de Palma, the Palm Honey sap from the palm trees that is typical of

La Gomera, but you can buy commercial bottles elsewhere, or substitute with maple syrup. NOTE: If you are entertaining and want to add a typical appetizer to this menu, provide plates with slices of fresh white goat's cheese (Editor's note: Do white goats make different kinds of cheese than black goats?) and jamon serano (cured ham), if available, with a few olives and more crusty bread. Simple things which can be picked at and shared by guests are the informal nature of all Canarian meals.


2 Tbsp. olive oil

2 -1/2 tsp. cumin

1 tsp. salt

3/4 tsp. sugar

3/4 tsp. dried thyme

1/2 tsp. black pepper

1/8 tsp. cayenne pepper

4 ears corn, shucked & halved

1 lb. halved plum tomatoes (about 6)

12 oz. small red potatoes, quartered (about 4)

2 medium onions cut in thin wedges

Heat oven to 450 degrees. In a small bowl, mix together oil, cumin, salt, sugar, thyme, black pepper & cayenne pepper until blended. Coat a large roasting pan with foil. Spread corn, tomatoes, potatoes & onions in pan. Pour oil mixture over vegetables & toss gently to coat. Cover with foil. Bake, stirring once or twice, 30 minutes or until vegetables are tender. Serves 4.


2 tablespoons butter or margarine

2 onions, chopped

4 carrots, peeled and thinly sliced

4 stalks celery, thinly sliced

2 tomatoes, peeled, seeded and chopped

1 clove garlic, diced

2 tablespoons flour

1 teaspoon curry powder

1/2 teaspoon coriander seeds

1/2 teaspoon cumin seeds

1/4 teaspoon ginger, fresh or dried

1 stick cinnamon

1 bay leaf

10 peppercorns

1 quart chicken stock

2 cups chicken, cooked and cubed

1 cup cooked rice

1 cup chick peas, cooked or canned

1 cup plain yogurt

Lemon slices, for garnish

Lightly saute onions, carrots and celery in butter for about 5 minutes, then stir in tomatoes, garlic, flour, curry, coriander seeds, cumin seeds, ginger, cinnamon stick, bay leaf and peppercorns. Add chicken stock and cook for about 2 hours, or until vegetables are tender. Strain broth; add cooked chicken, rice, chick peas and yogurt. Heat through. Garnish with lemon slices.


1 cup (250 mL) walnut pieces, divided

1 1/4 cups (300 mL) all-purpose flour

1/2 cup (125 mL) firmly packed brown sugar

1/2 cup (125mL) Golden Crisco Shortening

1/2 cup (125 mL) flaked coconut

2 packages (8 ounces/250 g each) cream cheese, softened

2/3 cup (150 mL) granulated sugar

2 eggs

2 tsp (10 mL) vanilla

1 can (19 ounces/540 mL) cherry pie filling

Heat oven to 350F (180C). Grease 13 x 9 x 2-inch (3.5 L) pan with shortening. Set aside. Chop 1/2 cup nuts coarsely for topping. Set aside. Chop remaining 1/2 cup

(125 mL) finely.

For crust, combine flour and brown sugar. Cut in Golden Crisco Shortening until fine crumbs form. Add 1/2 cup (125 mL) finely-chopped nuts and coconut. Mix well. Remove 1/2 cup (125 mL). Set aside. Press remaining crumbs in bottom of pan. Bake at 350F (180C) for 12 to 15 minutes, until edges are lightly browned.

For filling, beat cream cheese, granulated sugar, eggs and vanilla in small bowl at medium speed of electric mixer until smooth. Spread over hot baked crust. Return to oven. Bake 15 minutes longer.

Spread cherry pie filling over cheese layer. Combine reserved coarsely chopped nuts and reserved crumbs. Sprinkle evenly over cherries. Return to oven. Bake 15 minutes longer. Cool. Refrigerate several hours. Cut into bars, about 2 x 1 1/2 inches (5 cm x 4

cm). Hint: Try other fruit pie fillings in place of cherry. Makes: 36 bars


2 potatoes, quartered

2 to 3 tbsp skim milk

1/4 cup grated low-fat cheese

1 chicken breast fillet, sliced

2 button mushrooms, chopped

1 spring onion, chopped

1 tbsp grain mustard

1 tsp cornflour

1/2 cup chicken stock

Boil potatoes until soft. Mash, adding enough of the milk to make it smooth. Stir in cheese. Pipe or shape potato into cases on a baking tray lined with non-stick baking paper. Bake in a moderate oven (180C) for about 15 minutes until golden.

Brush a frying pan with a little oil. Saute chicken, mushrooms and spring onion until browned. Stir in mustard, corn flour and stock. Bring tot the boil and stir constantly until sauce boils and thickens. Simmer for 5 minutes. Fill potato nests with chicken mixture and serve with steamed vegetables. Serves 2



1 pound dried pasta

6 tablespoons extra-virgin olive oil

4 garlic cloves, finely chopped

1/2 teaspoon crushed red pepper flakes

2 teaspoons finely chopped fresh rosemary or 1 teaspoon dried rosemary, crumbled

2 tablespoons finely chopped fresh flat-leaf parsley

14-ounce can chickpeas, drained and rinsed

Additional extra-virgin olive oil


Black pepper

Cook pasta in a large pot of boiling, salted water, until al dente, firm to the bite. While pasta is cooking, heat oil in a skillet. Add garlic, red pepper flakes and rosemary, and cook over medium-high heat until fragrant, 1 minute. Add chickpeas and cook until sizzling hot, 3 minutes. Drain pasta, reserving 1/2 cup pasta water. Add pasta with parsley to the hot sauce. Toss well to coat, adding 2 tablespoons additional olive oil, salt, pepper and reserved water as needed to make desired consistency. Serve immediately.


1 cup unsalted butter -- softened

1 cup sugar

2 large eggs -- at room temperature

1-1/2 teaspoons grated orange peel

1 teaspoon vanilla extract

3-1/4 cups all-purpose flour

12 ounces semisweet chocolate -- melted

1 cup nuts -- finely chopped

Preheat oven to 350 degrees F.

In a large bowl, cream the butter until smooth, about 3 minutes. Gradually beat in the sugar and cream until fluffy. Beat in the eggs, one at a time. Stir in the grated orange peel and the vanilla extract until well combined. Gradually add the flour until blended (dough will be crumbly).

Make a ball with the dough, flatten it, and then wrap it in plastic and place in refrigerator for at least 1 hour (can be refrigerated overnight).

Remove the dough from the refrigerator and let soften for 5 to 10 minutes. Taking small pieces of dough, roll them into balls and then 3-inch logs. Place logs onto ungreased coolie sheets, leaving several inches between for expansion. Bake for 10 to 12 minutes or until lightly golden. Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely. Meanwhile, melt the chocolate. When the cookies have cooled for about 15 minutes, dip them halfway in the chocolate, then roll in the chopped nuts. Allow them to set for 15 minutes before serving. Yield: about 2-1/2 dozen


6 chicken breasts

Leo thin sliced deli beef

1 1/2 cut sour cream

1 can mushroom soup (undiluted)

2 Tbs. flour

6 pieces bacon

Spray bottom of 9x13 pyrex or baking pan with pam. Line the bottom of the pan with Leo's sliced beef. Wrap a piece of bacon around each chicken breast and lay on top of the beef. Mix together the rest of the ingredients and pour over the top of the chicken.

Bake 375 for 1 hour. I cover with foil until the last 20 minutes so the chicken won't dry out. You can double or triple this recipe easily to accommodate a large group. Serve this with baked potatoes (which can be cooked at the same time as the chicken), tossed green salad and a vegetable.


For marinade:

1 1/2 cups buttermilk

1 teaspoon celery salt

1/2 teaspoon chile powder

1/4 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

2 1/2 pounds boned porgy fillets (a white-fleshed, sweet-tasting fish) or use snapper


For cornmeal crust:

1/2 cup all-purpose flour

1/2 cup fine yellow cornmeal

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Vegetable oil

In large bowl, whisk together marinade ingredients. Place porgy fillets in mixture and gently toss to coat. Refrigerate at least 4 hours and up to 12 hours. (If you don't cook fish right away, after 12 hours remove porgies from marinade and refrigerate up to 12 hours longer before cooking.)

In shallow bowl or pie plate, combine flour, cornmeal, salt and pepper. Remove fish fillets from marinade, letting excess run back into bowl. Dredge fillets in cornmeal mixture to lightly coat both sides; shake off any excess.

Preheat oven to 350 degrees. Pour enough oil into a large skillet (preferably cast iron) to coat bottom of pan, and set over medium heat. When oil is hot, about 350 degrees, place fish in skillet, skin side down. Cook for 2 minutes. Turn fillets and cook another 2 minutes. Remove fillets from skillet and place on baking sheet. Bake 4 to 5 minutes or until fish is cooked through yet firm to the touch.


1 tbsp. butter or margarine

4 boneless chicken breast halves

1 can (10 3/4 ounces) Cream of Mushroom or 98% Fat Free Cream of Mushroom Soup

2 tsp. paprika

1/8 tsp. ground red pepper

1/3 cup sour cream or plain yogurt

4 cups hot cooked medium egg noodles

HEAT butter in skillet. Add chicken and cook until browned. ADD soup, paprika and pepper. Heat to a boil. Cover and cook over low heat 5 min. or until chicken is done.

STIR in sour cream and heat through. Serve with noodles. Serves 4.


Grease the bottom and sides of a 9" square baking pan. (If you don't have one and can't find one, anything with that area will do.)

1/2 cup butterscotch bits

1/4 cup margarine

Melt the above in a 3-quart heavy saucepan over medium heat, stirring constantly. Remove from heat, let cool to lukewarm.

3/4 cup all-purpose flour

1/3 cup firmly packed brown sugar

1 teaspoon baking powder

1/4 teaspooon salt

1 egg

Add these five ingredients to the butterscotch mixture in pan; mix well.

1 cup miniature marshmallows

1 cup (6-oz package) semi-sweet chocolate bits

1/4 cup chopped nuts

Fold these into butterscotch batter until just combined, about 5 strokes. Spread mixture in prepared pan. Bake at 350 degrees for 20-25 minutes. Do not overbake. Enjoy!

A note: Because of these ingredients, these brownies are very moist and chewy, they never become cake-like. The usual tests for doneness don't work well--just watch the edges of the pan and the clock to determine when to take them out of the oven. They will set as they cool.


1 tbsp. vegetable oil

1 lb. boneless chicken breasts or beef sirloin steak, cut into strips

1 1/2 cups Pace(r) Chunky Salsa*

8 flour tortillas (8")

Fiesta Rice (which see)

*For a unique bold taste, try with Pace(r) Chipotle, Grande Garlic or Lime & Garlic Chunky Salsas.

HEAT oil in skillet. Add chicken or beef and cook until done, stirring often. ADD salsa and heat through. SPOON about 1/2 cup chicken or beef mixture down center of each tortilla. Top with additional salsa. Fold tortilla around filling. Serve with Fiesta Rice. Serves 4.

Fiesta Rice: Heat 1 can Campbells(r) Condensed Chicken Broth, 1/2 cup water and 1/2 cup Pace(r) Chunky Salsa in saucepan to a boil. Stir in 2 cups uncooked Minute(r) White Rice. Cover and remove from heat. Let stand 5 min. Fluff with fork.


16 ounces Corn, cream-style

12 ounces Corn, whole kernel, canned -- with sweet peppers

1 1/2 cups Evaporated Skim Milk

1 teaspoon Onion flakes -- dried

1 dash Black Pepper

1 tablespoon Margarine

Drain the 12 ounce can of corn, and in a medium saucepan, combine both cans of corn, evaporated milk, onion, and pepper. Bring to a boil, over medium heat, stirring constantly. Add margarine, just prior to serving.


3 tablespoons defatted unsalted chicken stock

1 cup diced wild mushrooms

2 tablespoons minced onion

1 cup grated Parmesan cheese

2/3 cup plain regular, low-fat or non-fat yogurt at room temperature

Freshly ground white pepper to taste

1 (12-ounce) package spinach fettuccine

1 tablespoon minced Italian (flat-leaf) parsley

Heat stock in medium saucepan over medium-high heat, then add mushrooms and onion. Cover and cook for 5 minutes or until mushrooms are very soft. Whisk in cheese and yogurt. Lower heat and cook, stirring constantly, until sauce is hot. Do not boil! Season with pepper. Keep warm over hot water until ready to serve.

Cook fettuccine according to package directions. Drain well and put in a serving bowl. Pour sauce over top and toss to combine. Sprinkle with parsley and serve immediately.


3 1/3 cups water

1 1/2 cups uncooked long-grain white rice

3/4 tablespoon salt

1/4 cup flat parsley leaves

1/4 pound chopped fresh spinach leaves

pound chopped fresh mustard green leaves

1/4 pound chopped fresh kale leaves

1/4 cup chopped scallions, including tender green tops

1 tablespoon vegetable, corn or olive oil

Salt (optional)

In large saucepan, bring water to boil over high heat. Stir in rice and salt. Cover and reduce heat to medium-low. Simmer for 20 minutes. Remove from heat. Let stand, covered, for 5 minutes or until water is completely absorbed. Fluff with a fork. Leave rice, uncovered, off to the side while preparing rest of dish.

Bring a large saucepan of water to a boil. Add parsley, spinach, mustard greens, kale and scallions, and blanch for 1 minute. Strain. Place greens in an ice bath or under cold running water to stop cooking process.

Strain greens and place them in a blender or food processor. Process, using just enough water to puree greens. Strain, saving 1 tablespoon of the liquid.

Heat a large skillet over medium heat. Add oil, reserved tablespoon of liquid, and greens. Stir, and immediately add cooked rice. Cook for 2 to 3 minutes, stirring constantly, until rice is heated through. Taste and check seasoning, adding salt if needed. This is a great side dish with meat, fish or poultry.


2 eggs -- beaten

1 tablespoon sugar

3 tablespoons flour

4 apples -- peeled, cored, and sliced

Vegetable oil

Powdered sugar

In small bowl combine eggs, sugar, and flour, beating well. Dip each apple slice in batter. Deep fry in oil until golden on both sides. Drain on paper towels. Dust with powdered sugar. Yield: 4 servings.


1/4 cup finely chopped fresh parsley

2 tablespoons grated lemon peel

1 teaspoon olive oil

1 clove garlic -- minced

4 tuna steaks -- 4 oz each, 1" thick

1/4 teaspoon salt

In a small bowl, combine parsley, lemon peel, oil, and garlic; mix well. Set aside.

Line broiler pan with foil; spray with cooking spray. Place tuna steaks on foil-lined pan; sprinkle with salt. Broil about 4 inches from heat for 4 to 5 minutes on each side or until fish flakes easily with fork, topping steaks with parsley mixture during last 1 minute of broiling time. Yield: 4 servings.


Starter: (You have to make the fruit starter before you can make the Fruit Cake!)

Mix in a one-gallon jar:

2-1/2 cups sugar

1 large can sliced peaches with juice

1 cup water (Next time you make this recipe, omit water and replace with the one cup of STARTER which you've kept)

Stir and cover; let sit out on the kitchen counter for 10 days.

You will be stirring each day for 30 days.

On the 10th day add:

2 cups sugar

1 large can chunk pineapple with juice

Stir and cover; let sit out on kitchen counter for 10 more days.

On the 20th day add:

2 cups sugar

1 large can fruit cocktail with juice

Stir and cover; let sit out on the kitchen counter for 10 more days.


On the 30th day, drain and reserve juice from fruit . . . the juice is your STARTER. The fruit will be part of your cake recipe and will make three cakes. You will always use one cup STARTER for each cake. Remember, ALWAYS SAVE ONE CUP OF STARTER for yourself to make more cakes. Juice can be kept in the refrigerator after made, but not in the freezer. Cakes can be frozen. For best results, STARTER should be used within five days.

Cake (makes one)

1 box yellow cake mix

2/3 cup oil

5 eggs

1 small box vanilla instant pudding

1/3 of the fruit from the Fruit Starter (recipe above)

1 cup pecans or walnuts, chopped

1 cup STARTER (juice without the fruit)

Mix all ingredients together. Bake in a greased bundt, spring-form, or loaf pan. Bake at 300 degrees for one hour. Glaze or ice cake if desired. *For a lighter cake, use only 1 cup of fruit.


8 boneless rib eye steaks, 8-10 ounces each

12 cloves garlic, peeled and cut in quarters, lengthwise

1/4 cup olive oil


Black pepper

Cayenne pepper (Optional)

1 cup blue cheese

1/2 cup butter or margarine

With a sharp pointed knife make horizontal slits in the side of each steak. Stuff slivers of garlic into slits. Brush with olive oil and rub with salt, pepper and cayenne pepper.

Place steaks on the grill 4-5 inches from medium-hot coals, 5-7 minutes each side.

Soften cheese and butter to room temperature. Add 1/2 tsp. each salt, pepper, and cayenne pepper; stir to blend. Remove steaks from grill and top with cheese butter and

return to grill for a few minutes


4 boneless pork loin chops (or chicken breasts)

2-3 Tbsp. country style Dijon mustard (the grainy kind)

1/3 to 1/2 cup of whipping cream

2-3 Tbsp butter

salt and pepper

Melt the butter over med-high heat in a large skillet. Salt and pepper the chops and coat them on both sides with the mustard. Place the chops in the skillet and brown quickly on each side. Don't worry if some of the mustard stays in the skillet. When the chops are browned turn down the heat and continue cooking till they are done. Remove chops from the skillet and keep warm. With the heat still low, add the cream to the skillet and use a spatula to scrape up the browned bits and mustard from the bottom of the pan. Keep stirring the cream till it is golden in color and thickened slightly. Serve the sauce on the chops.


2 1/4 teaspoons yeast

2 teaspoons sugar

1/2 cup warm water

1 1/2 cups hot water

2 teaspoons salt

2 tablespoons honey

2 tablespoons molasses

1/4 cup butter

1/8 cup flax seed

1/8 cup millet

1/8 cup cracked wheat

1/8 cup buckwheat

1/8 cup oat groats

1 cup sour-dough starter

3 cups whole wheat flour

5 cups bread flour {or more}

1 egg

1 tablespoon water

poppy or sesame seeds

Proof the yeast. Put the next 10 ingredients into a large bowl and mix well. When cooled, stir in the starter and whole wheat flour. Beat well. Add the bread flour a cup at a time until dough comes away from the side of the bowl. Knead for 10 minutes on a floured board. Place dough in a greased bowl and cover, let rise until doubled in size. Punch down and form into 3 balls.

Cover and let rest for 10 minutes. Form into oblong loaves and place on greased cookie sheets. Brush with egg wash and sprinkle with seeds. Cover and let rise until doubled. Bake at 400 degrees F for 30 - 40 minutes.


2 cups all-purpose flour

2 cups granulated sugar

1 tsp. baking soda

1/2 tsp. salt

1 cup water

1/2 cup butter, cut up

1/2 cup cooking oil

1/4/ cup unsweetened cocoa powder

1/2 cup buttermilk or sour milk*

. 2 eggs

1 tsp. vanilla

1 1-lb. pkg. powdered sugar, sifted

Dash salt

1/2 cup butter, cut up

1/3 cup buttermilk or sour milk*

1/4 cup unsweetened cocoa powder

1 tsp. vanilla

1/2 cup chopped pecans or walnuts (optional)

Grease a 15x10x1-inch baking pan; set aside. In a large bowl, stir together flour, granulated sugar, baking soda, and the 1/2 teaspoon salt; set aside. In a medium saucepan, combine the water, 1/2 cup butter, the oil, and 1/4 cup cocoa powder. Heat just to boiling, stirring to melt butter; add hot liquid to flour mixture. Beat with an electric mixer on low speed just until dry ingredients are moistened. Add the 1/2 cup buttermilk, the eggs, and 1 teaspoon vanilla. Beat on low speed for 1 minute. (Don't overbeat.) (Batter will be thin.)

Pour into the prepared baking pan. Bake in a 350 degree F oven for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Place pan on a wire rack.

For frosting, in large bowl, combine powdered sugar and salt; set aside. In medium saucepan, combine 1/2 cup butter, the 1/3 cup buttermilk, and 1/4 cup cocoa powder; heat and stir over medium heat until butter is melted. Pour hot buttermilk mixture over powdered sugar mixture. Add 1 teaspoon vanilla. Beat with an electric mixer on low speed just until combined; beat on medium speed until smooth. By hand, stir in nuts, if desired. Carefully pour the warm frosting over the warm brownies; spread evenly. Cool completely. Cut into bars. Makes about 48 brownies.

*Note: To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let the mixture stand in a warm place for 5 minutes before using. Use 1/2 cup of the sour milk in batter and 1/3 cup in frosting; discard remaining.


12 slices Italian bread

1/2 cup creamy Italian dressing

12 slices (6 ounces) mozzarella cheese

1 jar (7 ounces) roasted red peppers, drained

6 thin slices sweet onion

1 package (10 ounces) frozen asparagus spears, thawed and drained, or fresh asparagus, cooked and divided into 6 portions

Preheat a griddle or large skillet to medium-low heat. Spread dressing over both sides of each bread slice. Layer 6 bread slices with a slice of mozzarella, roasted peppers, a slice of onion, one portion asparagus spears and another cheese slice. Top with the remaining bread slices and cook for 2 to 3 minutes per side, until golden and the cheese is melted. Makes 6 servings.


There are as many ways to cook fish as there are fish. Where most cooks go wrong is cooking it too long.


Rule 1: No matter which method you use, cook for 10 minutes for each inch of thickness. Underdone for your taste? You can always return it to the pan.


Rule 2: Use a high temperature. Most recipes call for baking between 400 and 450 degrees or broiling or grilling close to the heat source.


* BAKE: Either cover the fish with a sauce while it bakes or cover it with a piece of buttered foil placed buttered-side down over the dish.


* BLACKEN: For this method, the fish is rubbed with a mixture of spices. Then a skillet -- preferably cast-iron -- is heated to very hot. The fish is quickly fried until it is almost black.


* BROIL OR GRILL: All you need to do is put the fish under the broiler or on the grill. It can be marinated in olive oil and herbs before grilling or brushed with oil or melted butter.


* POACH: Fish is generally poached in the oven. Simply pour wine, beer, broth or other liquid mixed with herbs and spices over the fish and bake it. Sometimes it is also cooked with tomatoes or mushrooms.


* SAUTE: Lightly sprinkle the fish with seasonings and dredge in flour, cornmeal or seasoned bread crumbs. Sometimes fish is dipped in an egg wash before it is dredged. Melt butter or heat oil in a skillet. Cook half the estimated cooking time, then turn the fish over and cook the other side.


* STEAM: The fish is cooked over boiling liquid, so you'll need some sort of rack or steamer basket. A wok with a rack inside works well. Season the fish with salt, pepper and other herbs. Bring the liquid to a boil and place the fish over -- not in -- the liquid.


1 lb fresh or thawed skinless cod, orange roughy or catfish fillets, 1/2 inch thick

1/3 cup lemon juice

1 Tbsp chopped fresh Thyme or 1 tsp dried thyme, crushed

1 Tbsp olive oil

1/2 tsp garlic salt

1/8 tsp pepper

Rinse fish; pat dry. Cut in 4 serving-size pieces. Place fish in shallow dish.

Marinade: combine lemon juice, thyme, oil, garlic salt, and pepper in small bowl Pour over fish. Let set at room temperature 30 minutes or in refrigerator for 1 - 2 hours. Drain fish; discarding marinade. Place fish in well-greased grill basket. Tuck under any thin edges. Grill fish on rack of uncovered grill directly over medium coals 4 - 6 minutes or until fish flakes easily when tested with fork, turning once.

OR, broil on greased unheated rack of broiler pan, tucking under any thin edges, 4 inches from heat for 4 - 6 minutes. Makes 4 servings.


2 cups low-fat vanilla yogurt cheese (see Note)

1/4 cup maple syrup

2 tablespoons cornstarch

3/4 teaspoon maple extract (optional)

1/2 teaspoon vanilla

2 eggs, lightly beaten

1/2 cup chopped walnuts

Preheat oven to 325 degrees. Lightly grease a 7-inch springform or 8-inch pie pan.

Place yogurt cheese in a medium-size bowl. Add maple syrup, cornstarch, maple extract and vanilla, mixing gently with a fork or wire whisk until well-blended. Stir in eggs, then walnuts.

Pour into prepared pan and smooth top with a spatula. Bake until center is set: 20 to 25 minutes for a pie pan; 45 to 50 minutes for a springform. Cool slightly on wire rack. Refrigerate until firm.

Note: You'll need 32 ounces of yogurt to make 2 cups of yogurt cheese. Use yogurt that does not contain gelatin. Gelatin holds the whey in the yogurt and does not allow it to drain off. Sometimes other stabilizers affect draining. You may have to experiment to find the best yogurt to work with. Spoon yogurt into a draining device (such as a large fine-mesh strainer), place it over a tall receptacle to catch the liquid (whey) that drains out -- the yogurt cheese must not come in contact with the whey -- and put in the refrigerator. As the whey drains off, the remaining cheese gets thicker. After 2 hours, the cheese will be creamy. Eight to 12 hours creates a dense cheese. After 24 hours, the yogurt probably will not release any more whey and the cheese will be very stiff.

The whey can be used for soups or discarded. Keep yogurt cheese refrigerated in a covered container. It will keep for about a week. Whey may continue releasing, so pour off any liquid before using. Yogurt cheese also freezes well. If the texture becomes grainy, stir until smooth.


1 lg Whole chicken breast - skinned

3/4 cup Water

3 tablespoon Soy sauce

2 tablespoon Dry sherry

4 teaspoon Cornstarch

1 tablespoon Honey

1 teaspoon Instant chicken bouillion granules

1 can (8 oz) water chestnuts halved lengthwise and drained

1 cup Fresh pea pods (Snow Peas)

1/2 cup Fresh mushrooms

4 green onions -- (4 to 6)

Ginger root

2 tablespoon Cooking oil

Partially freeze chicken; thinly slice into bite-sized strips. In small mixing bowl stir together the water, soy sauce, dry sherry, cornstarch, honey, and instant chicken bouillon granules; mix well. Slice the drained water chestnuts; set aside. Halve the pea pods crosswise; set aside. Slice the mushrooms and the green onion; set aside. Grate 2

teaspoon gingerroot; set aside. Heat the oil in wok over high heat. Add the chicken to wok and stir-fry 3 to 4 minutes. Remove chicken. Add more oil, if necessary. Stir-fry water chestnuts, pea pods, mushrooms, green onions, and ginger for 3 to 4 minutes.

Return chicken to wok. Stir the bouillon mixture and stir into chicken. Cook and stir until thickened and bubbly. Cover and cook 2 minutes more or until heated through.

This ought to serve 4 to 6.


7-8 dried New Mexico red chiles, stemmed and seeded

2 cups hot water

1 clove garlic, peeled

1/2 teaspoon oregano

Rinse chiles in cold water. Soak in the hot tap water for about 20 minutes. Put chiles, water and garlic into blender. Blend until liquefied, for a few minutes. Pour sauce into saucepan, add oregano and simmer about 20 minutes. Also may be frozen for later use.


2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter or margarine, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12 ounces) semisweet chocolate chips

1 cup chopped nuts

PREHEAT oven to 375 F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

For High Altitude Baking (5,200 feet): INCREASE flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated and brown sugar to 2/3 cup each. Bake for 8 to 10 minutes.







Block of ice

3 quarts chopped, ripe melons

1 1/2 cups pineapple-orange juice

1 1/2 cups bottled sweetened lime juice

Pinch of salt

1/2 to 1 cup orange or melon liqueur

2 1/2 to 3 cups tequila, vodka, or rum

2 liters lemon-lime soda, chilled

Lime and lemon slices

Put chopped melon into a large bowl; Pour pineapple-orange juice, lime juice and salt over melon. Let stand for 2 hours, or refrigerate overnight.

Mash or crush melons in small batches with a potato masher or blender. Press mashed fruit through a food mill or sieve to remove stringy pulp. There should be about ten cups of juice. Add orange liqueur to melon juice and chill.

Get a small block of ice. A 20-lb. block should do. Wrap in a large towel and tie a few thin ropes or strings tightly around it. At the top, with an ice pick, chop away, but stay at least 2-3 inches from the edges. Save ice chunks and freeze until ready for the party. Hollow out block and leave about 2 inches in the bottom. Now, you've got yourself one mean-looking punch bowl!

Pour Juice into "ICE BOWL", and add liquor. Pour in chilled soda. Add ice chunks, or break inside of a towel to make small pieces. Float fruit slices on top. Makes about 15-20 servings. Amounts may be multiplied for more servings....


(Turkish cuisine)

4 medium globe eggplants

2 tablespoons fresh-squeezed lemon juice

1/3 cup olive oil

1 teaspoon salt

For Garnish:

Tomato slices

Parsley sprigs

1/2 cup black olives

Pierce the skin of the whole eggplants in several places with a fork and grill directly over an open flame, turning occasionally, until the skin is blackened and the flesh is tender, about 40 minutes. (Alternatively, you can place the eggplants on a baking sheet and bake at 400 degrees for about an hour.) Allow the eggplants to cool slightly, then scrape away the blackened peel and cut off the stalks. Remove large stands of seeds, if any. Dice the flesh and place in a mixing bowl. Add the lemon juice, olive oil and salt. Mash the eggplant with a fork or beat with a hand mixer until fairly smooth. Spread the puree on a wide serving dish and allow to cool completely. Garnish with tomato slices, parsley sprigs, and olives.



1/4 cup extra-virgin olive oil

1 medium Yukon Gold potato, peeled and cut into 1/4-inch dice

2 medium garlic cloves, minced

11/2 cups diced canned tomatoes

2 cups cooked great northern or other large white beans, or 15-ounce can beans,

drained and rinsed

2 tablespoons finely chopped fresh basil leaves


3/4 pound penne or other short, tubular pasta

Heat the oil over medium-high heat in a large skillet. Add the potato and cook until tender and golden, stirring frequently, about 5 minutes. Add the garlic and cook until fragrant, 1 minute. Add the tomatoes and simmer until slightly thickened, 5 to 7 minutes. Stir in the beans and simmer until warmed through, 2 to 3 minutes. Stir in the basil and season with salt to taste.

Meanwhile, bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon salt and the pasta to the boiling water and cook until al dente. Drain the pasta and return it to the cooking pot. Stir in the sauce. Divide among 4 pasta bowls and serve immediately.


1 3/4 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons pumpkin pie spice -- * see note

1/2 teaspoon salt

1/2 cup margarine

1 cup sugar

2 large eggs

3/4 cup pumpkin puree

3/4 cup semisweet chocolate chips

3/4 cup black walnuts -- finely chopped

Spicy glaze:

1/2 cup powdered sugar

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

2 tablespoons light cream

* If pumpkin pie spice is not available, use 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon each of ginger and cloves.

Grease bottom and sides of 9 x 5 x 3-inch loaf pan. Set oven to 350 degrees. Combine flour with soda, salt and pumpkin pie spice. Cream margarine in large mixing bowl. Gradually add sugar and cream at high speed of mixer until light and fluffy. Blend in eggs; beat well. Turn mixer to low speed and add dry ingredients, alternating with pumpkin. Begin and end with dry ingredients; blend well after each addition. Stir in chocolate morsels and 1/2 cup finely chopped walnuts. Pour into prepared pan and sprinkle with remaining walnuts. Bake for 65-75 minutes or until cake springs back when lightly touched in center. Cool, then glaze with spice glaze.


Combine 1/2 cup powdered sugar, 1/8 teaspoon nutmeg and 1/8 teaspoon cinnamon. Blend in 1-2 tablespoons light cream until the consistency desired (should be thin).


3 C (600g) Sugar

1 C (250ml) Vegetable Oil

4 Eggs

3 C (420g) Flour

1 tsp Ground Cinnamon

1 1/2 tsp Salt

1 tsp Ground Nutmeg

2 tsp Baking Soda

1 T Baking Powder

2/3 C (175ml) Water

2 C (500ml) Cooked mashed Pumpkin (can be canned)


Mix sugar and oil, then beat in eggs 1 at a time. On wax paper (or in another bowl) mix dry ingredients together. Slowly add the dry ingredients to the sugar and oil

mixture along with water as needed. Add the Pumpkin last. Pour into a 5x9 inch (13x23 cm) greased bread pan. Bake at 350F (180C) for 50 minutes.


3 1/2 cups flour

1 1/2 teaspoons salt

1/4 teaspoon nutmeg

1 cup oil

2 cups pumpkin

1 cup nuts

2 teaspoons baking soda

1 teaspoon cinnamon

3 cups sugar

4 whole eggs -- slightly beaten

1 cup cold water

Mix dry ingredients, add remaining ingredients and mix well. Bake @ 350` for 75 minutes in 2 greased loaf pans.


Beat together:

3 eggs

1 1/2 C sugar

1 16 oz can pumpkin

3/4 C oil

3/4 C applesauce (*1 C applesauce if also adding 1 C bran)


3 C flour

2 t baking soda

2 t baking powder

1 t cinnamon

1 C chocolate chips

1 C raisins

Bake at 400 degrees F for 16 - 20 minutes Makes 30-33 muffins


1 (29 oz.) can pumpkin

1 (13 oz.) can evaporated milk

1 c. sugar

1/4 t. pumpkin pie spice

1/2 t. cinnamon

3 eggs

1 box yellow cake mix

1 c. pecans, chopped

1 c. butter or margarine, melted

Beat together pumpkin, milk, sugar, pumpkin pie spice, cinnamon and eggs. Pour into sprayed 9x12" glass baking dish. Sprinkle the dry cake mix evenly over the pumpkin mixture, then sprinkle on pecans. Drizzle melted butter over the top. Bake at 350 for 1 hour. Chill. Cut into squares, top with whipping cream.





1 3/4 c. whole wheat flour

1 t. baking soda

1/2 t. baking powder

1 t. each cinnamon and nutmeg

1/2 t. ginger

2 eggs, slightly beaten

2/3 c. buttermilk

1/3 c. butter, melted (or unsweetened applesauce for low-fat)

1/2 t. vanilla

2 T. honey

1 c. pumpkin

1/2 c. chopped pecans, optional

Combine flour, baking soda, baking powder, cinnamon, nutmeg and ginger. Beat together eggs, buttermilk, melted butter, honey, vanilla and pumpkin in large bowl. Stir in dry ingredients, all at once, just until moistened. Fold in nuts. Spoon into 18 greased muffin cups filling almost to the top. Bake at 375 for 15 to 20 min. Remove muffins from cups and cool on racks. Serve warm. Makes 18.


2 eggs

1 c. homey

1 c. pumpkin (canned or cooked and mashed)

3/4 c. oil

1 1/3 c. flour

Dash salt

1 t. each baking powder and baking soda

1 t. cinnamon

1/2 t. allspice

1/2 c. each raisins and chopped nuts

Beat eggs well; add honey, oil and pumpkin. Add dry ingredients and mix well. Stir in raisins and nuts; fill paper-lined muffin cups 2/3 full. Bake at 350 for 20 min. Makes 18.


1 3/4 c. whole wheat flour

1/2 c. sugar

1 1/2 t. pumpkin pie spice

1 t. each baking soda and baking powder

1 c. pumpkin

1/2 c. apple or orange juice

1/4 c. chopped pecans (optional)

Combine the flour, sugar, pumpkin pie spice, baking soda and baking powder; mix well. Add the pumpkin and juice and stir just until the dry ingredients are moistened. Fold in nuts. Spread evenly in sprayed 8x4" loaf pan and bake at 350 for 40 to 45 min., or until tests done with pick. Let sit 10 min. before inverting pan onto wire rack. Turn right side up and cool before slicing. Yield 16 slices.


1/4 c. shortening

1/2 c. sugar

1 egg, beaten

1/2 c. pumpkin

1 c. flour

2 t. baking powder

1/2 t. salt

1 1/4 t. cinnamon

1/4 t. nutmeg

1/8 t. ginger

1/2 c. each raisins and chopped nuts

Cream shortening; add sugar gradually. Cream until light and fluffy. Add egg and pumpkin; mix well. Sift flour, baking powder, salt and spices together. Stir in dry ingredients and mix until blended. Add raisins and nuts. Drop by teaspoonfuls on greased cookie sheets. Bake at 350 for 10 min. Makes 2 dozen cookies.


This recipe is a handy make-ahead appetizer--you can prepare a batch, freeze the unbaked balls, and then bake as many as you need later. But, thanks to a shortcut ingredient (stuffing mix), these Spinach Balls are also quick and easy at the last minute. Makes about 4 dozen.

2 pkg frozen chopped spinach, cooked and drained

1 lg onion, chopped fine

4 eggs, beaten

3/4 c butter

1/2 tsp salt

1/2 tsp garlic salt

1/2 tsp thyme

1/2 c Parmesan cheese

2 c stuffing mix

Mix all ingredients in a large bowl; chill 1/2 hour.

Preheat oven to 350 degrees. Grease cookie sheets or line with parchment paper. Roll spinach mixture into small balls (rounded teaspoons or tablespoons). Bake 15 minutes.


1 small package lime or lemon Jell-O

1 cup hot water

1 8-ounce package cream cheese, softened

1 1/2 tablespoons lemon juice

1 cup sugar

1 teaspoon vanilla

1 pint cream

Graham cracker crust:

30 graham crackers, crushed

1 stick margarine, melted

2 tablespoons powdered sugar

Mix together Jell-O and hot water and cool in refrigerator while preparing remaining ingredients. Cream together cream cheese, lemon juice and sugar and add vanilla. Whip cream until stiff. Combine Jell-O, cream cheese mixture and cream.

To make crust, mix together graham crackers, margarine and powdered sugar and press into bottom of a 13-by-9-inch pan. Then, top crust with Jell-O mixture. Chill overnight or for at least 6 hours.


3 pkg. regular size Jell-o (any flavor)

4 c. sugar

2 cans (46 oz.) pineapple juice (unsweetened)

16 oz. bottle of Realemon

1 oz. bottle almond extract

2 bottles of ginger ale

Dissolve Jell-o in 9 c. boiling water. Dissolve sugar in 4 c. hot water. Mix all ingredients together except ginger ale and freeze. Use plastic containers or milk cartons to freeze in. Take out 3 hours before serving. Break apart with fork and stir in ginger ale. Serves 40 - (4 oz.) servings.


3/4 c. butter

3 c. sugar

2/3 c. evaporated milk

1/2 c. canned pumpkin

1 t. pumpkin pie spice

2 c. butterscotch baking chips

7 oz. jar marshmallow cream

1 c. chopped toasted almonds or desired nuts

1 t. vanilla

In heavy saucepan, combine first 5 ingredients; bring to boil over medium heat, stirring constantly. Continue boiling until mixture reaches 234 Degrees on candy thermometer.

Remove from heat; stir in butter scotch chips and marshmallow cream until melted and smooth. Stir in nuts and vanilla. Pour into buttered 9x13 or larger pan. cool completely, cut into squares. Makes about 3# candy.


Generally, there are two summer iced tea variations: sweetened or unsweetened. Well, how about spiced iced tea? It's just the thing on a warm evening, sitting outside at dusk. (And, of course, it's also delicious served hot.

1/2 c tea leaves (Earl Grey or similar)

1 tsp nutmeg

1 tsp cinnamon

1 tbsp whole cloves

1 qt water

3 oranges

3 lemons

3 c sugar

1 gallon water

Cut a large square of cheesecloth. Wrap tea, nutmeg, cinnamon, and cloves in cheesecloth; tie tightly with string. Place in a large saucepan in 1 quart boiling water. Boil 5 minutes. Steep overnight. Add sugar and juice of oranges and lemons. Mix well; then mix into gallon of water.


3 cups all purpose flower

1 teaspoon baking soda

1 teaspoon salt

1-1/2 teaspoons ground cinnamon

2 cups sugar

4 eggs

1 cup vegetable oil

2 cups fresh strawberries OR

16 ounces frozen strawberries, thawed

1-1/4 cups chopped walnuts

In large bowl, combine first five ingredients. Add eggs and vegetable oil and mix well. Stir in strawberries and nuts until evenly distributed. (You can mash the strawberries first for a more even consistency or leave them whole for large pieces in the finished bread.) Grease and flour two 9 x 5 x 3 inch loaf pans. Divide batter between pans and bake at 350 degrees for 1 hour. Cool in pan 10 minutes before turning out on wire rack. Cool completely before slicing. Makes two loaves.

* If you feel that there is too much oil in this, you can use the Baker's Secret oil substitute. It works just as well as the oil without the added fat.


(a brief list)

Homemade Egg Substitute

3 egg whites

2 tablespoons instant nonfat dry milk powder

1 teaspoon water

2 to 3 drops yellow food coloring, optional

In a small bowl, combine all ingredients; mix well. Use as a substitute

for eggs.

Yield: 1 serving (equivalent to 2 eggs).

Here is another one:

1/4 cup nonfat dry milk powder

6 egg whites

1 tsp vegetable oil

1. Combine all ingredients using a blender or mixer until smooth.

2. Store in a covered container in the refrigerator for up to two days, or freeze in 1/4 cup portions (thaw overnight in refrigerator before use). Yield: 1 cup 1/4 cup = 1 egg

Do not use in recipes which are not cooked.


Alcohol Substitute in a recipe:

Vegetable broth, chicken broth, beef broth, vegetable juice, tomato juice. In a dessert,

Alcohol could be substituted by grape juice, apple juice, or orange juice. Another

Suggestion is black grape juice flavored with almond essence (extract).

I have used (with reasonable success) the same amount of black grape juice flavored with almond essence. It tastes fine to me but might not suit everybody.


I did some follow up 'investigating' on this topic as Aideen brought up a very good point. One example given was for that of the ex-smoker who has smoke blown into his face. Although it may not do any harm, it could very well be just enough to trigger both psychological and physiological responses to the recovering alcoholic.

Nutritionists from Washington State University, the University of Idaho and U.S. Department of Agriculture experimented with cooking with alcohol, though not with beer, but with wine and sherry. They cooked two Burgundy-laden dishes similar to boeuf bourguignon and coq au vin, plus scalloped oysters with sherry. Anywhere from 4 percent to 49 percent of the original alcohol remained, depending on the method (simmering or baking), the temperature, the time and even on the size of the pan.

A study conducted several years ago showed that alcohol remained in several recipes after the preparation was complete. In the study, a pot roast was simmered with burgundy for two and a half hours; a chicken dish was simmered for only ten minutes after the burgundy was added; scalloped oysters made with dry sherry baked for 25 minutes; and cherries jubilee was doused with brandy, then ignited. The results showed that anywhere from 4 to 78 percent of the initial amount of alcohol remained when the

dishes were done.

If you want the flavor of wine but not the alcohol, try cooking with a nonalcoholic wine. There are many brands available in liquor stores and some supermarkets.

Substitutions for a Missing Ingredient

1 square Chocolate > (1 ounce) 3 or 4 Tbsp. cocoa + 1/2 Tbsp. fat

1 Tbsp. Cornstarch (for thickening) 2 Tbsp. Flour or 2 tsp. Arrowroot

1 cup sifted all-purpose flour > 1 cup plus 2 Tbsp. sifted cake flour

1 cup sifted cake flour 1 cup minus 2 Tbsp. sifted all-purpose flour

1 Tbsp. Baking Powder 1/4 tsp. baking soda + 1/2 tsp.cream of tartar

1 cup sour Milk 1 cup sweet milk into which 1 Tbsp. of vinegar or lemon

juice has been stirred; or 1 cup buttermilk (let stand 5 minutes)

1 cup sweet Milk 1 cup sour milk or buttermilk plus 1/2 tsp. baking soda

3/4 cup cracker crumbs 1 cup bread crumbs

1 cup cream, sour, heavy 1/3 cup butter and 2/3 cup milk in any sour milk


1 tsp.dried herbs 1 Tbsp. fresh herbs

1 cup whole milk 1/2 cup evaporated milk and 1/2 cup water or 1 cup

reconstituted nonfat dry milk and 1 Tbsp. butter

1 pkg. active dry yeast 1 cake compressed yeast or 2-3/4 tsp. dry yeast

1 Tbsp. instant minced onion 1 small fresh onion

1/8 tsp. garlic powder 1 small pressed/minced clove of garlic

1 lb. whole dates 1-1/2 cups pitted and cut dates

3 medium bananas 1 cup mashed bananas

3 cups dry corn flakes 1 cup crushed corn flakes

10 miniature marshmallows 1 large marshmallow

Substitute for mayonnaise

Use half the mayonnaise called for in the recipe, and use sour cream (no-fat) for the other half. It works well in potato salad, Waldorf salad, and even tuna mixed for




General Substitutions

1 cup whole milk

1/2 cup evaporated milk and 1/2 cup water

1/2 c. condensed milk and 1/2 c. water (reduce sugar in recipe)

4 Tbsp powdered milk and 1 c. water

4 Tbsp nonfat dry milk plus 2 tsp shortening and 1 c water

1 cup sour milk

1 c. sweet milk and 1 Tbsp lemon juice or 1 Tbsp

vinegar or 1 3/4 tsp cream of tartar

1 cup sweet milk

1 c. sour milk or buttermilk plus 1/2 tsp baking soda


1 cup sour, heavy cream

1/3 c. butter and 2/3 c. milk

1 cup sour, thin cream

3 Tbsp butter and 3/4 c.milk

1 cup butter or margarine

4/5 c. bacon fat (clarified), increase liquid in recipe 1/4 c.

2/3 c. chicken fat (clarified), increase liquid in recipe 1/4 c.

7/8 c. cottonseed, corn, nut oil (solid or liquid)

7/8 c. lard and salt

1/2 c. suet and salt (increase liquid in recipe 1/4 c)

1 2-oz. square unsweetened chocolate

3 Tbsp cocoa plus 1/2 Tbsp shortening

1 Tbsp cornstarch

(for thickening) 2 Tbsp flour (approx.)

1 Tbsp flour

(for thickening) 1/2 to 2/3 Tbsp cornstarch or 1 Tbsp minute tapioca

or 1 whole egg, 2 egg whites or 2 egg yolks

1 c sifted cake flour

1 c. sifted all-purpose flour plus 1 Tbsp cornstarch

1 whole egg

2 egg yolks, plus 1 Tbsp water (in cookies, etc) or 2 egg yolks (in custards, etc)

1 c canned tomatoes

1 1/3 c cut-up fresh tomatoes, simmered 10 min

1 c molasses

1 c honey

1 c honey

3/4 c sugar plus 1/4 c liquid

1 c granulated sugar

1 1/3 c brown sugar or 1 1/2 c powdered sugar

1 tsp baking powder

1/4 tsp baking soda plus 1/2 tsp cream of tartar


1 LB cornmeal = 3 cups

1 LB cornstarch = 3 cups

1 lemon rind = 1 Tbsp grated

3 - 4 med. oranges = 1 cup

1 orange rind = 2 Tbsp grated

23 soda crackers = 1 cup crumbs

15 graham crackers = 1 cup crumbs


1/3 cup butter, softened

1/2 cup packed brown sugar

1 cup all-purpose flour

2 eggs

1/2 cup packed brown sugar

2 tsp. finely shredded lemon peel

. 2 Tbsp. lemon juice

1/2 tsp. salt

1 cup chopped nuts

1 cup coconut

1/2 cup raisins or golden raisins

Grease a 9x9x2-inch baking pan; set aside. In a medium bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add 1/2 cup brown sugar; beat until combined. Add flour; beat until crumbly. Press mixture into the bottom of the prepared baking pan. Bake in a 350 degree F oven for 10 minutes.

Meanwhile, for filling, in a small bowl, combine eggs, 1/2 cup brown sugar, the lemon peel, lemon juice, and salt. Beat with electric mixer on medium speed for 2 minutes or until combined. Stir in nuts, coconut, and raisins.

Pour filling over baked layer. Bake for 18 to 20 minutes or until lightly browned around edges and center is set. Cool in pan on a wire rack. Cut into bars. Makes about 20 bars.


1 1/2 pounds sweet potatoes, baked, peeled and pureed

2 1/2 cups granulated sugar, divided use

1 tablespoon fresh lemon juice

2 quarts heavy cream

1 vanilla bean, split in half

16 large egg yolks

In medium bowl, mix pureed sweet potatoes, 1/4 cup sugar, and lemon juice until combined. Butter eight 8-ounce custard cups or ramekins. Spoon 2 to 3 tablespoons of sweet potato mixture into each cup to form a 1/4-inch-thick layer.

Preheat oven to 325 degrees. In medium saucepan, combine heavy cream, vanilla bean and 3/4 cup of remaining sugar. Bring mixture to boil over medium heat. Remove pan from heat.

In large bowl, whisk together egg yolks and another 3/4 cup sugar. Gradually pour egg mixture into saucepan, whisking constantly. Return saucepan to stove and cook on low heat for 3 minutes, or until mixture thickens.

Fill custard cups with enough cream mixture so they are 7/8 full. Place filled cups in a baking pan large enough to hold them all. Add enough hot water to come up within 1 inch of top of cups. Bake 45 minutes, or until custards are barely set and a toothpick inserted into center comes out a little wet. Remove custards from baking pan and place them in refrigerator. Refrigerate overnight.

Preheat broiler. Lightly sprinkle surface of each custard with 1 1/2 tablespoons remaining sugar. Place custards under broiler for about 30 to 60 seconds and let them brown. Keep an eye on custards, as this happens quickly. Remove custards from heat, and once sugar has hardened (1 to 2 minutes), serve them.


1 pound Hamburger

15 oz can Kidney Beans, undrained (light or dark)

15 oz can Chili Bean, undrained (NOT chili)

15 oz can Pinto Beans (or Pork & Beans)

15 oz can Diced Tomatoes, undrained

15 oz can Whole Kernel Corn, undrained (or 1 cup frozen)

10.25 oz can Tomato Soup

15 oz can Tomato Sauce

1 package Taco Seasoning Mix


Shredded Cheddar Cheese

Nacho Tortilla Chips, crushed (like crackers)

Diced Onions

Sliced Olives

Brown Hamburger in Dutch oven over medium high heat. Drain off any fat and rinse with hot water. Return to pan. Add all ingredients, stir to blend and heat through, about

10 to 15 minutes. Ladle into bowls and garnish to your preference. This soup is good hot, warm or even cold out the refrigerator for lunch on a hot day.



3- tubs whipped Philadelphia cream cheese

3- eggs

1/2- cup of sugar

1- teaspoon vanilla extract

1- heaping tablespoon flour

1- box vanilla wafers

1- can cherry or blueberry pie filling mini paper cups

Mix all ingredients, except wafers and pie fillings, in blender. Place paper cups in a muffin tin. Place 1 vanilla wafer into each paper cup. Scoop mixture from blender onto top of wafer (fill about halfway- they rise). Bake at 350-degrees for 20-minutes.

Cool and top with pie filling.


1 1/4 c. whole wheat flour

1/2 c. toasted wheat germ

2 T. honey

2 1/2 t. baking powder

1/2 t. salt

3/4 t. each cinnamon and nutmeg

2 eggs

3/4 c. milk

1/2 c. pumpkin

1/4 c. oil (or unsweetened applesauce for low-fat)

1 t. vanilla

Stir together the flour, wheat germ, baking powder, salt, cinnamon and nutmeg. Make a well in the center. Combine egg, honey, milk, pumpkin, oil and vanilla; add all at once to dry ingredients. Stir just until moistened. Spoon into greased muffin cups. Bake at 400 for 15 to 20 min. Makes 12.


1 cup margarine

2 cups brown sugar

2 eggs

1 teaspoon vanilla extract

1 teaspoon salt

1 teaspoon baking soda

2 cups whole wheat flour

2 cups rolled oats

1 bag chocolate chips

Combine all ingredients. Spread out in a cookie sheet and bake at 350 for 20 minutes. Cut into bars and serve.



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