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Recipes from Spike & Jamie

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Contents Disk 4

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).





































































3-LAYER BARS    Back to Top


1/2 cup margarine or butter

1/4 cup unsweetened cocoa

2 tsp vanilla

1 egg, slightly beaten

2 cups graham cracker crumbs

1/2 cup powdered sugar

1/2 cup shredded coconut

1/2 cup chopped nuts


1/2 cup margarine or butter

1/2 cup milk

1 (3-1/8 oz) pkg vanilla pudding mix (not instant)

3 cups powdered sugar


1 (8 oz) bar milk chocolate, cut into pieces

1 tbs graham cracker crumbs

Grease 13-x 9-inch pan. In medium saucepan over low heat, melt 1/2 cup margarine and cocoa. Remove from heat. Add vanilla and egg; mix well. Stir in 2 cups crumbs, 1/2 cup powdered sugar, coconut, and nuts; mix well. Press mixture in bottom of prepared pan. Refrigerate. In medium saucepan over low heat, melt 1/2 cup margarine. Blend in milk and pudding mix, stirring constantly until mixture thickens slightly, about 5 minutes. Beat in powdered sugar until smooth. Spread over crust. Refrigerate 20 to 30 minutes

or until set. In small saucepan over low heat, melt chocolate, stirring constantly. Spread evenly over filling. Sprinkle with 1 tbs crumbs. Refrigerate 10 to 15 minutes to set chocolate; cut into bars. Store in refrigerator. Yield: 36 bars.



A BOWL OF RED    Back to Top

4 bacon slices, chopped

1 large onion, chopped

4 plump garlic cloves, minced

4-pound chuck roast, trimmed of surface fat and cut into 1/2-inch cubes

1/2 cup good-quality chili powder

1 tablespoon cumin seeds, toasted in a dry skillet and ground, or 1 tablespoon of ground cumin

1 tablespoon mole paste, available in specialty food stores (optional)

2 teaspoons crumbled dried oregano (preferably Mexican)

2 teaspoons salt, or more to taste

1/4 teaspoon cayenne pepper, or more to taste

2 teaspoons cider vinegar

About 2 cups beef stock, preferably homemade

1 to 2 tablespoons masa harina (optional)

Chopped onions, minced fresh or pickled jalapenos and saltine crackers, optional as garnishes

Fry the bacon in a Dutch oven or other large heavy pot over medium heat until brown and crisp. Remove the bacon from the drippings with a slotted spoon and reserve.

Add the onion to the drippings and saute briefly until softened. Add the garlic and saute until the onion is translucent. Stir in the beef and saute until it loses its raw color. Add the reserved bacon, chili powder, cumin, mole paste, oregano, salt, pepper and vinegar. Add just enough stock to cover. Reduce the heat to very low and cook uncovered for about 3 hours, stirring about every 30 minutes. Add stock as needed to keep the mixture from getting dry and sticking. In the last 30 minutes of cooking, stir in the masa harina, a couple teaspoons at a time, to thicken or "tighten" the chili. Serve the chili immediately or let it cool, cover and refrigerate overnight, and reheat. Serve the chili steaming hot in bowls, with garnishes as you wish. Makes 8 servings.




True chocoholics will want to use bittersweet chocolate, which carries a more pronounced flavor than semisweet.

2 cups water

4 ounces bittersweet or semisweet chocolate, chopped

3 tablespoons Grand Marnier or amaretto or 4 teaspoons vanilla

1/4 cup whipping cream

Finely shredded orange peel (optional)

In a small saucepan combine water and chocolate; cook and stir just until boiling. Remove from heat; stir in liqueur. In a small chilled mixing bowl beat cream with an electric mixer on low to medium speed until soft peaks form (tips curl). Top each serving of cocoa with whipped cream; sprinkle with orange peel, if desired.




1 cup butter

3/4 cups confectioners' sugar

2 teaspoons vanilla

1 cup ground blanched almonds

1 teaspoon cinnamon (optional)

2 1/2 cups sifted all purpose flour

confectioner's sugar for rolling

Cream butter and add confectioners' sugar gradually until thoroughly blended. Add vanilla, ground almonds and cinnamon, if used. Knead in the flour, by hand, until completely mixed. Chill the dough. Roll dough into cylinder and break off pieces about the size of a walnut. Roll in hands and then roll into cylinders and form crescent shaped

cookies on greased cookie sheet. Bake the cookies in a preheated 350 degree oven about 15 minutes. When still warm roll them in confectioners' sugar. Makes about 60




1 cup chopped walnuts or pecans

1 package yellow cake mix

1 small package instant vanilla pudding mix

4 eggs

1/2 cup cold water

1/2 cup vegetable oil

1/2 cup dark rum


1 stick ( 1/4 pound) butter

1/4 cup water

1 cup sugar

1/2 cup dark rum

Preheat oven to 325 degrees. Grease and flour a Bundt pan. Sprinkle nuts into pan. Mix remaining cake ingredients; beat well. Pour batter over nuts in pan. Bake for 1 hour. Cool on wire rack 15 minutes. Invert on serving plate. Remove pan. To make glaze, melt butter in saucepan. Stir in water and sugar. Bring to boil and boil 5 minutes, stirring constantly. Stir in rum. Prick holes in top of cake with a toothpick. Drizzle glaze evenly over cake. As you glaze cake, tilt cake plate, scoop up liquid that drips off cake, and pour it on top of cake again. Do this until you have very little glaze coming off cake.





4 cups all-purpose flour (or 3 cups all-purpose and 1 cup whole wheat)

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup canola oil

1 1/2 cups warm water (or enough to make the dough the right consistency)


In a large mixing bowl, combine all of the ingredients and 1/2 of the water. Mix together with your hands and continue adding water into the dough until it forms a solid ball, but is not too sticky. If necessary, add additional flour or water as needed. Knead the dough on a floured board for 5 minutes. Cut the dough in half and then in half again, continuing the process until you have 8 equal portions. Roll each piece into a ball, place them on a lightly floured surface, and cover with a damp towel.


Heat a griddle or cast iron pan to medium heat. Roll out the dough, one piece at a time to about 1/4 inch thickness. Place one round of dough on the griddle and cook on each side for about 30 seconds. Take care that the griddle is not too hot or the tortillas will scorch. Continue the process with the remaining 7 portions of dough.


The cooked tortillas will keep for two weeks in the refrigerator or up to six months in the freezer. Makes 8 large tortillas.




1/2 cup granulated sugar

1/4 cup butter, plus extra for buttering the bowl

1 teaspoon salt

2 cups scalded milk

1 envelope cake yeast (make sure it's fresh)

1/2 cup warm water (75-85 degrees)

2 eggs, well-beaten

4 cups all-purpose flour, plus 3 to 3 1/2 tablespoons

Confectioners' sugar for dusting

In a large bowl, combine sugar, butter and salt. Add scalded milk and mix thoroughly. In another large bowl, add yeast to warm water to soften. Add eggs to yeast, then beat in 4 cups flour. Then add 3 to 3 1/2 tablespoons flour to make dough soft. Transfer dough to a well-buttered bowl. Brush dough with butter, cover with wax paper and store in refrigerator until ready to use. Do not let dough rise.

To make doughnuts: Roll out dough to 1/4-inch thick and cut into 2-inch squares. Fry in deep fat fryer at 370 degrees until lightly golden. Drain and dust with confectioners' sugar. Serve with ice-cold milk or cafe au lait. Makes at least 2 dozen doughnuts.




2 pkgs dry yeast

2 1/2 c lukewarm water

1 pkg yellow cake mix

1 c all-purpose flour

3 eggs

1/3 c oil

1 1/2 tsp salt

5 1/4 c all-purpose flour

soft butter

sugar & cinnamon


1 lb powdered sugar

1/2 stick butter or margarine -- melted

1 1/2 tsp vanilla

1/2 cups milk -- (1/2 to 3/4)

Dissolve yeast in warm water for 3 minutes. Add cake mix, 1 cup flour, eggs, oil & salt. Beat well until bubbles appear. Add 5-1/4 cups flour, slowly. Stir until soft dough forms. Knead on well-floured No Mess Dough Disc about 5 minutes. Place in greased bowl, let rise in a warm place until double in bulk. Punch down dough, divide into 3 equal parts. Roll out each section of dough on No Mess Dough Disc, all the way to the edge of disc. Spread with softened butter, sprinkle with cinnamon & sugar. Roll up like jelly-roll.

Cut with dull knife or dental floss into 1" thickness. Place in a greased baking pan & allow to rise until doubled. Bake at 350 degrees for 20 - 30 minutes. Ice with powdered glaze while still hot....Yield: 3 - 4 dozen rolls


Mix sugar, butter & vanilla. Stir in milk to desired consistency. Drizzle over hot rolls.

German Chocolate Pecan Rolls:

Prepare dough as for cinnamon rolls, except substitute 1 pkg. ( 2 layer size) German chocolate cake mix for the white cake mix.




A plastic doll (1 inch high) or a dried bean or a dime or a pecan half

1/2 cup milk

1 package active dry yeast

1/2 cup sugar

1 teaspoon salt

3 1/2 to 4 cups bread flour, divided

1/2 cup (1 stick) unsalted butter, softened and cut into pieces

3 eggs, slightly beaten

1 tablespoon freshly grated lemon peel

1/2 teaspoon ground nutmeg

1 egg

1 tablespoon milk

* For The Frosting:

3 cups confectioners' sugar

1/4 cup fresh lemon juice

1 to 2 tablespoons milk

Yellow, green and purple decorating sugars

Heat 1/2 cup milk until warm (105 degrees to 115 degrees). In a large mixer bowl, dissolve yeast in warm milk. Stir in sugar and salt and mix well. Let stand a few minutes, or until bubbly. Add 2 cups of the bread flour, the butter, beaten eggs, lemon peel and nutmeg. With an electric mixer, beat on slow speed until all ingredients are moistened. Beat 3 minutes on medium speed. Stir in enough remaining flour to make a soft dough.

On a lightly floured surface, knead dough until smooth and elastic, adding more bread flour if needed, about 5 minutes. Place dough in well-buttered bowl and cover loosely with plastic wrap. Let the dough rise in a warm place (80 degrees to 85 degrees) about 1 1/2 hours, or until dough doubles in volume.

Punch down dough several times to remove air bubbles. Shape into a rope 24 inches long and place on a buttered baking sheet. Pinch the ends together to form a ring. Cover dough with a cloth and let is rise in a warm place until it again doubles in volume, about 1 1/4 hours.

Preheat oven to 350 degrees. Whisk together the remaining egg and 1 tablespoon milk; gently brush over the top of the dough. Bake 22 to 27 minutes or until golden and cake sounds hollow when lightly tapped. Remove from baking sheet and cool completely on a wire rack. Once the cake is cool, press the doll, dried bean, dime or nut gently into the bottom of the cake so that it is hidden.

* Frosting: Combine confectioners' sugar, lemon juice and 1 tablespoon milk. Stir with a wire whisk until smooth. If icing is too thick, stir in another 1 tablespoon of milk. Spoon icing over top of ring, allowing it to run down the sides. Sprinkle with purple, yellow and green colored sugar, creating rows of each color about 1 1/2 inches wide. Repeat all around the ring. Makes 14 servings.



CAJUN SHRIMP    Back to Top

1/2 of a lemon

1/3 cup water

1 small onion, chopped (1/3 cup)

2 tablespoons lemon juice

1 tablespoon cooking oil

2 cloves garlic, minced

1 tablespoon Cajun seasoning

1/4 teaspoon salt

1-1/2 pounds fresh or frozen peeled medium shrimp (about 2 pounds in the shell)

1/2 cup chopped green or red sweet pepper

Lettuce leaves

Carefully remove peel from the lemon half, being careful not to include the white portion. Cut the lemon peel into very thin strips.

Combine lemon peel, water, onion, lemon juice, cooking oil, garlic, Cajun seasoning, and salt in a large skillet; heat to boiling. Add shrimp stirring to coat. Return to boiling. Reduce heat and simmer, covered, about 4 minutes or until shrimp are opaque, stirring twice. Stir in green or red pepper. Transfer mixture to a glass bowl. Cover and marinate in the refrigerator for 4 hours, stirring the mixture occasionally. At serving time, drain mixture well. Serve in a lettuce-lined bowl with serving picks. Makes 12 servings.




1 box Betty Crocker or Pillsbury cake mix (better with sprinkles or

M & M's--makes it look like you worked hard)

2/3 cup vegetable oil

1 egg

Mix ingredients together. Drop by teaspoonfuls on greased cookie sheet. Bake at 12-15 minutes, until lightly golden. Makes about 3 dozen cookies.




Serves 6

1 beef filet, about 3 1/4 pounds

1/2 cup red wine

1/3 cup light corn syrup

2 tablespoons crushed black peppercorns

2 teaspoons salt

1 tablespoon dried thyme

1 tablespoon dried tarragon

1 tablespoon dried basil

Roll beef and tie to form a cylinder-shaped roast. Place beef in shallow baking pan. Pour wine over the top. Brush corn syrup on all sides of beef. Sprinkle seasonings over beef, making sure to coat all sides. Cover and allow to marinate 1 hour at room temperature.

Preheat oven to 400 degrees. Uncover meat and bake for about 35 minutes or until a meat thermometer inserted in the thickest area registers 125 to 135 degrees for rare or 135 to 140 degrees for medium. When cooked, transfer to a carving board and allow to rest for 10 minutes before slicing.




Serves 6

For the pork:

2 tablespoons red chili powder

2 teaspoons cumin powder

1 teaspoon garlic powder

1 1/2 teaspoons onion powder

1/2 teaspoon salt

2 1/2 pounds pork tenderloins

For the salsa:

1/4 cup white wine vinegar

1 tablespoon dark brown sugar

1 cup fresh pineapple chunks

1 papaya, peeled and chopped

2 cups cantaloupe chunks

4 green onions, minced

2 sprigs fresh cilantro, minced

To prepare pork, preheat oven to 350 degrees. Combine seasonings. Rub over all sides of pork tenderloins. Arrange tenderloins in shallow baking dish. Cover and set aside for 15 minutes at room temperature. Uncover and bake for about 45 minutes or until meat thermometer registers 160 degrees.

While the pork is cooking, prepare salsa. Whisk vinegar and sugar together in bowl. Add rest of ingredients and toss until combined. Cover and refrigerate. Serve alongside pork tenderloins.




24 maraschino cherries, undrained

1/2 cup butter or margarine, softened

3/4 cup sifted powdered sugar

1-1/2 cups all-purpose flour

1/8 tsp salt

2 tbs half-and-half (or light cream)

1 tsp vanilla extract

Powdered sugar

Cherry Glaze

Drain cherries, reserving 1/4 cup juice for glaze; set aside. Beat butter at medium speed with an electric mixer until creamy; gradually add 3/4 cup powdered sugar, beating well. Stir in flour and next 3 ingredients. Shape into 24 balls. Press each ball around a cherry, covering completely; place on ungreased cookie sheets. Bake at 350 degrees F. for 18 to 20 minutes. Remove to wire racks to cool completely. Sprinkle with powdered sugar, and drizzle with Cherry Glaze (recipe follows). Yield: 2 dozen.

Cherry Glaze

2 tbs butter or margarine, melted

1 cup sifted powdered sugar

1/4 cup reserved cherry juice

Red food coloring (optional)

Combine first 3 ingredients; add food coloring if desired. Place in a small heavy-duty, zip-top plastic bag; seal. To drizzle, snip a tiny hole at one corner of bag, and gently squeeze bag. Yield: 1/2 cup.




4 skinless, boneless chicken breast halves

4 thin slices of Gruyere cheese

4 thin slices cooked ham

Salt and black pepper

1 egg, beaten

2 cups fresh white bread crumbs

2 tablespoons butter

3 tablespoons corn or sunflower oil

With a sharp knife, cut each chicken breast horizontally, leaving it attached at one side. Open each chicken breast and place between 2 sheets of waxed paper and flatten to a 1/8-inch thickness with a rolling pin.

Fill each breast by placing 1 slice of cheese and 1 slice of ham on half of each chicken breast. Season to taste with salt and pepper and fold the breast to cover the filling. Seal with a wooden toothpick.

Dip each folded chicken breast into the beaten egg, then dip each breast into the bread crumbs, making sure each one is evenly coated. Cover and chill for 15 minutes.

Melt butter with the oil in large skillet. When butter is foaming, add chicken breasts and cook for 10 minutes on each side or until bread crumb coating is crisp and golden and chicken is cooked through. Remove chicken breasts with a slotted spoon and drain thoroughly on paper towels. Remove the toothpick, cut into 1/2-inch slices and serve immediately.




Serves 6


3 Tbs. Vegetable Oil

3/4 cup Granulated Sugar

3-lb. Chicken, cut up

1 Onion, chopped

1 clove Garlic, minced

1 1/2 cups Pigeon Peas or Black-eyed Beans, soaked overnight

2 cups Rice

3 cups Water

1 cup Coconut Milk

2 cups Hubbard Squash, cubed

2 Carrots, chopped

1/4 cup fresh Parsley, chopped

1 tsp. dried Thyme

1 bunch Green Onions or Scallions, chopped (including green tops)

1/4 cup Ketchup

3 Tbs. butter

Warm the vegetable oil in a heavy skillet or pot over high heat. Add sugar and let it caramelize until almost burned, stirring constantly. Add chicken pieces, and stir

until all pieces are coated with the sugar. Reduce the heat to medium, and add the onion and garlic. Cook, stirring constantly, for about a minute.

Drain the peas and add them to the pot. Add the rice, water, and coconut milk. Let the mixture return to a boil, then reduce the heat to low and simmer, covered, for 30 minutes. Add the squash, carrots, parsley, thyme, green onions, ketchup, and butter; stir well. Cover and cook over medium heat until vegetables are tender, usually about 20 to 30 minutes.




Serves 2 or 3

2 boneless, skinless Chicken Breasts

Lemon Pepper Seasoning

All-purpose Flour

Butter for sautéing

2 large eggs, beaten

Romano Cheese, grated

Warp the chicken in plastic and pound to an even thickness. Slice each breast into 4 or 5 sections. Season the chicken with lemon pepper to taste. Placing a piece of chicken in freshly floured plastic wrap, cover it with more flour. Seal the wrap and pound again with a meat mallet. Continue this procedure until all the chicken has been seasoned, floured, and pounded flat. Warm some butter in a skillet over a low- to moderate-heat setting. Dredge the chicken through the eggs and sauté in the warm butter. Sprinkle on the Romano cheese and cook slowly, turning the chicken once and adding a bit more Romano cheese. Sauté until the egg coating is golden brown and the chicken is cooked through. Place the cooked chicken in a covered casserole dish or under a tent of foil to keep the meal warm while you cook the remaining chicken pieces.



CHICKETTI    Back to Top

1/2 cup finely chopped onion

1 clove garlic, minced

1 (4 oz) can sliced mushrooms, drained, reserving liquid

4 tbs butter or margarine

4 tbs flour

1-1/2 tsp salt

1/8 tsp ground black pepper

2 cups chicken broth

2 cups diced cooked chicken

1 (16 oz) diced tomatoes, undrained

1 cup shredded sharp cheese

1 tbs salt

3 quarts boiling water

8 oz spaghetti

1/2 cup buttered breadcrumbs

Sauté onion, garlic, and mushrooms in butter until soft; blend in flour, 1-1/2 tsp salt, and pepper. Add broth and reserved mushroom liquid; cook, stirring constantly, until thickened. Mix in chicken, tomatoes, and cheese. Meanwhile add 1 tbs salt to rapidly boiling water. (One tbs oil may also be added.) Gradually add spaghetti so that water continues to boil. Cook uncovered, stirring occasionally, 8 minutes. Drain in colander. Combine spaghetti and chicken mixture in 2-1/2-quart baking dish; top with buttered crumbs. Bake at 375 degrees F. about 25 minutes or until nicely browned. Serves 6




2 tablespoons vegetable oil

1/4 cup chopped onion

1 clove garlic, finely chopped

2 tablespoons all-purpose flour

1/2 teaspoon ground cumin

1 1/2 cups chicken broth

One 7-ounce can diced green chilis

1 tablespoon chopped canned jalapeno chili or to taste

1/2 teaspoon finely chopped fresh cilantro

Salt to taste

In large skillet, heat oil over medium-high heat. Saute onion and garlic until tender. Stir in flour and cumin. Cook 2 to 3 minutes or until bubbly and beginning to brown. Reduce heat to medium and slowly pour in chicken broth, stirring constantly. Stir in remaining ingredients. Bring mixture nearly to a boil, reduce heat and simmer 20 to 25 minutes or until thick. You may puree sauce in a blender. Keeps for 1 week.




2 cups chocolate ice cream, softened

2 bananas, sliced

1/2 cup milk

1/4 cup chocolate syrup

Ice cubes

Process first 4 ingredients in a blender. Add enough ice cubes to bring mixture to 4-1/2 cup level; process until smooth, stopping once to scrape down sides. Yield: 4-1/2 cups.




1 1/4 cup unsifted flour

2 tablespoons sugar

1/2 cup margarine or butter

1 cup chopped almonds, toasted

1 (14 ounce) can Eagle Brand Sweetened Condensed Milk

(NOT evaporated milk)

1/4 cup unsweetened cocoa

1 egg

2 tablespoons amaretto liqueur, or

1 teaspoon almond extract

1/2 teaspoon baking powder

6 (1 1/4 oz) white candy bars with almonds, broken into small pieces

Preheat oven to 350 degrees. In medium bowl, combine 1 cup flour and sugar; cut in margarine until crumbly. Add 1/4 cup nuts. Press on bottom of 9 inch round or square baking pan. Bake 15 minutes. In large mixer bowl, beat sweetened condensed milk, cocoa, remaining 1/4 cup flour, egg, amaretto and baking powder until smooth. Stir in candy pieces and 1/2 cup nuts. Spread over prepared crust. Top with remaining 1/4 cup nuts. Bake 30 minutes or until center is set. Cool. Cut into wedges. Store tightly covered at room temperature.




4 (1 oz) squares unsweetened chocolate

1-1/4 cups shortening

2 cups sugar

2 eggs

1/3 cup corn syrup

2-1/2 tbs water

2 tsp peppermint extract

1 tsp vanilla extract

4 cups all-purpose flour

2 tsp baking soda

1/2 tsp salt

1/4 cup plus 2 tbs sugar

Melt chocolate over hot water in top of double boiler. Remove from heat. Cream shortening; gradually add 2 cups sugar, beating until light and fluffy. Add melted chocolate, eggs, corn syrup, water, and flavorings; mix well. Combine flour, soda, and salt; add to creamed mixture, beating just until blended. Shape dough into 1-inch balls, and roll in remaining sugar. Place on ungreased cookie sheets; bake at 350 degrees F. for 10 minutes. Cool on cookie sheets 5 minutes. Remove to wire racks, and cool completely. Yield: 10-1/2 dozen.




10 eggs

1 cup coconut milk

1/2 cup brown sugar

1/8 teaspoon salt

Preheat oven to 325 degrees. In a bowl, combine all ingredients well. Pour mixture into 6 Pyrex custard cups. Place cups into a 9-by-13-inch baking pan. Carefully pour boiling water into the baking pan until it reaches half way up the custard cups. Bake at 325 degrees for 30 to 40 minutes. Check at 30 minutes by inserting the blade of a knife into center of one custard. It should come out clean.




1-1/2 cups flaked fresh crabmeat

1 (10 oz) pkg frozen tiny peas, thawed

1 (8 oz) container dairy sour cream

4 green onions, finely chopped

6 slices bacon, cooked and crumbled

1/2 tsp salt

1/4 tsp ground black pepper

2 avocados, sliced

Combine all ingredients except avocado; gently toss. Chill thoroughly. Serve salad on avocado slices. Yield 8 servings.




Serves 8

1 Pillsbury Refrigerated Pie Crust (from15-ounce pkg), softened as directed on package

1 (8-ounce) package cream cheese, softened

3 tablespoons sugar

1 teaspoon vanilla

3 eggs

1 (15.1-ounce) package Pillsbury Thick 'n Fudgy Hot Fudge Swirl Deluxe Brownie Mix

1/4 cup oil

2 tablespoons water

1/2 cup chopped pecans

Preheat oven to 350 degrees. Prepare pie crust as directed on package for 1-crust filled pie using 9-inch pie pan. In medium bowl, combine cream cheese, sugar, vanilla and one egg; beat until smooth. Set aside. Reserve hot fudge packet from brownie mix for topping. In large bowl, combine brownie mix, oil, 1 tablespoon water and remaining 2 eggs; beat 50 strokes with spoon. Spread 1/2 cup brownie mixture in bottom of crust-lined pan. Carefully spread cream cheese mixture over brownie layer. Top with remaining brownie mixture; spread evenly. Sprinkle with pecans. Bake 40 to 50 minutes or until crust is golden brown. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes to prevent excessive browning. Place hot fudge from packet in small, microwave-safe bowl. Microwave on high for 30 seconds. Stir in remaining tablespoon water. Drizzle fudge over top of pie. Cool 3 hours or until completely cooled. Store in refrigerator.




4 cups chopped cooked chicken

Two 5-ounce cans sliced water chestnuts, drained 1 cup finely chopped celery

1 pound fresh seedless grapes

1 cup toasted slivered almonds

1 cup mayonnaise

1 1/2 teaspoons curry powder

1 tablespoon soy sauce

1 tablespoon lemon juice

One 16-ounce can pineapple chunks, drained

In a large bowl, combine chicken, water chestnuts, celery, grapes and almonds. In another bowl combine mayonnaise, curry powder, soy sauce and lemon juice. Add seasoned mayonnaise to chicken mixture and chill for several hours. Serve on a lettuce leaf and top with pineapple chunks.




8 ounces fusilli

4 cups sliced fresh mushrooms

1/4 cup chopped onion

1 clove garlic, minced

1 tablespoon olive oil or cooking oil

3/4 cup chicken broth

1 teaspoon all-purpose flour

2 cups red and/or yellow cherry tomatoes, halved

1/4 cup finely chopped prosciutto or cooked ham

2 tablespoons snipped fresh basil

1 tablespoon snipped fresh oregano

1/4 cup shredded Parmesan cheese

Cook pasta according to package directions; drain. Return pasta to pan. Meanwhile, for sauce, in a large skillet cook mushrooms, onion, and garlic in hot oil about 5 minutes or until tender. Stir chicken broth into flour; add to mushroom mixture. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir 1 minute more. Stir in tomatoes, prosciutto, basil, and oregano. Pour over pasta; toss to coat. Transfer to a warm serving dish. Sprinkle with Parmesan cheese. Servings: 4 side-dish




8 1/4-inch-thick slices cut from a crusty loaf of sourdough bread

7 to 8 ounces plain Havarti cheese, Monterey Jack or mild white cheddar cheese, thinly sliced

1/2 to 3/4 cup salsa (sure, store-bought), drained, at room temperature

1/4 cup fresh cilantro sprigs

Tortilla chips for garnish, optional

Spray a large, heavy or cast-iron skillet or a griddle generously with nonstick olive oil cooking spray and place over medium heat. When hot, add 4 bread slices and toast just until lightly browned, then turn.

Arrange half of cheese on 2 bread slices and watch carefully until cheese starts to melt, about 1 minute or more. Top with 2 tablespoons salsa and several cilantro sprigs and then with 2 bread slices remaining in pan. Cook sandwiches only about 1 minute more, until cheese melts and salsa is heated through. Remove and keep warm while preparing remaining 2 sandwiches. Slice sandwiches on diagonal and serve, if desired, with tortilla chips. Makes 4 servings




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.




Makes About 30 Cookies

1/2 Cup Butter (no substitutes)

1/4 cup Butter-flavored Shortening

1 cup Granulated Sugar

1/2 tsp. Baking Powder

1/2 tsp. Salt

1 large Egg

2 Egg Yolks

2 tsp. Vanilla Extract

2 1/2 cups All-purpose Flour

1/3 cup Confectioner's Sugar, sifted

2 Tbs. Unsweetened Cocoa Powder

1 Tbs. Butter, melted

1/4 tsp. Almond Extract

Coarse Colored Sugar or Candy Sprinkles

In a mixing bowl, blend together the butter and shortening with an electric mixer on medium speed setting for about half a minute. Add the granulated sugar, baking powder, and salt, blending the mixture again, until well combined. Beat in egg, egg yolks, and vanilla. Add the flour a little at a time, blending for as long as you can with the mixer; then, when the dough becomes too dense for the mixer, continue mixing with a wooden spoon. Transfer 3/4 cup of the dough to a small bowl. Add powdered

("confectioners") sugar, cocoa powder, and melted butter. Blend well. Shape the cocoa-flavored dough into about thirty 1-inch balls. Blend the almond extract into the remaining cookie dough. Mold about 1 tablespoon of the almond-flavored dough

around each cocoa ball. Roll gently to form a smooth round ball. Roll each ball in colored sugar or candy sprinkles as you go. Place balls 2 inches apart on greased cookie sheet. Bake in pre-heated 375-F degree oven for 10-11 minutes, or until the bottoms of the cookies are lightly browned. Cool cookies on the baking sheet for 1 minute, then transfer to wire racks to cool completely.



HOT CHOCOLATE    Back to Top

Hot chocolate sweetens a bad day


Grown-ups and college English majors have coffee. The cosmic and organic crowd has tea. But what about the rest of us? We're only adults when the boss is watching, and we think "cosmic" was Carl Sagan's TV show.

Our comfort lies in hot chocolate, the first warm drink that most of us sample as children. Topped with bobbing miniature marshmallows, or crowned with a cloud of marshmallow creme, it gives the face a mustache and the tummy a glow.

As you shop for cocoa powder, you are going to run across brands that have been Dutched. This means that an alkaline agent has been added, which darkens the natural whitish brown of the cocoa powder to a deep mahogany color. It doesn't necessarily improve the flavor.

Once you've mastered the basic recipe -- there really isn't much to master -- you can experiment by adding flavor enhacers such as crushed almonds and amaretto (Almond Cocoa), cognac (Russian Chocolate), Irish whiskey and honey (Irish Chocolate).

If you're going to take a spin with traditional Mexican chocolate, you'll be working with a chocolate-sugar-cinnamon combination in a solid form.

The Mexican hot chocolate recipe we've included calls for breaking the solid chocolate into small chunks before proceeding. It's a bit easier to use a blender to whip the specified amount of solid chocolate to a powder, then follow the recipe from there.

Mexican hot chocolate usually has a simple frothy top. As the recipe indicates, you can use a whisk or hand mixer to produce the froth. The more traditional route is to use a molinillo (available in Mexican markets) to fluff the hot chocolate just before drinking. A bonus is that the fluffing inhibits the formation of the "skin" that often forms on the top of hot chocolate.


2 cups milk

1/2 cup heavy cream

1/4 cup unsweetened Dutch- processed cocoa powder

6 ounces bittersweet or semisweet chocolate, very finely chopped

1 teaspoon pure vanilla extract

* Garnish:

1/4 cup heavy cream

1 teaspoon superfine sugar

In medium-size heavy-bottom saucepan, combine milk, cream and cocoa powder. Warm over medium heat, stirring to dissolve cocoa. Add chopped chocolate and stir until it melts completely. Bring mixture to simmer, but don't boil. Return heat to medium and cook for 5 minutes, stirring occasionally.

Remove saucepan from heat and stir in vanilla. Stir mixture to cool briefly, then pour into serving cups. In bowl of a stand mixer, using wire whip attachment or in a mixing bowl using a hand-held mixer, whip cream until frothy. Add sugar and continue to whip until cream holds soft peaks. Place a dollop of cream on top of each serving of hot chocolate. Yields 3 cups, serves 6.


2 cups milk

4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Three 2-by-1-inch slices orange peel (orange part only)

1/2 teaspoon instant espresso powder or instant coffee powder

1/8 teaspoon ground nutmeg

Combine all ingredients in heavy medium saucepan. Stir over low heat until chocolate melts. Increase heat and bring to boil, stirring often. Remove from heat; whisk until frothy. Return to heat and bring to boil again. Remove from heat and whisk again. Discard orange peel. (Can be prepared 2 hours ahead. Let stand at room temperature. Before serving, bring just to boil. Remove from heat and whisk until frothy.) Pour hot chocolate into mugs. Serves two.


3 to 4 ounces Mexican chocolate (see note)

4 cups milk

Break chocolate pieces into small chunks according to directions on package. One section of chocolate (each bar is divided into sections) is usually the amount needed for 1 cup of drink.

In medium-size saucepan, warm milk and chocolate over low heat stirring continuously, until chocolate melts.

When chocolate milk begins to simmer, beat it vigorously with whisk or hand mixer until mixture is thick with foam. Serve hot in mugs. Makes four servings.

(Note: Mexican chocolate is available in most grocery stores in the specialty or Hispanic foods section. It comes in solid form. A popular brand is Ibarra. Instead of breaking chocolate into small pieces, you can blend it to powder in blender, then proceed with recipe from there.)


1/2 cup unsweetened cocoa

1/3 cup sugar

1 teaspoon cornstarch or arrowroot

1 cup water, divided use

1 cup milk

* Optional: 1/8 teaspoon vanilla OR teaspoon Kahlua or Grand Marnier

Ground nutmeg or cinnamon

Whipped cream or marshmallows

Stir together in medium heavy saucepan unsweetened cocoa, sugar and cornstarch or arrowroot. Stir in 1/2 cup water thoroughly and set over low heat. Stir in 1/2 cup water and milk.

Cook, stirring, over medium-low heat until the mixture is thickened and coats a spoon, about 10 minutes. Stir in vanilla, Kahlua or Grand Marnier, if using. Top each serving with ground nutmeg or cinnamon, whipped cream or marshmallows. Yield: 2 servings

(Note: Italians like a dense cocoa. They thicken it with cornstarch so it attains an almost chocolate-sauce consistency. For a thinner version, add more milk, water or half-and-half, or mix in some strong brewed coffee or espresso.)




Serves 8


1 teaspoon grated lime peel

3 tablespoons honey

2 tablespoons fresh lime juice

1 tablespoon canola or vegetable oil


2 cups Green Giant Select Frozen Sugar Snap Peas

3 cups torn romaine lettuce

3 cups torn Bibb lettuce

1 avocado, peeled, pitted and cut into 1/2-inch cubes

1 large, ripe mango, peeled, pitted and cut into 1/2-inch cubes

1 small red onion, thinly sliced and, separated into rings

1/2 cup unsweetened or regular shredded coconut

In small bowl, combine all dressing ingredients; mix well. Cook sugar snap peas as directed on package. Drain. Rinse with cold water to cool. Drain well. In large bowl, combine cooked sugar snap peas and all remaining salad ingredients except coconut. Add dressing; toss to coat. Sprinkle with coconut.




Serves 4

1 vanilla bean

3 tablespoons sugar

1 cup milk

2 egg yolks

1 1/2 tablespoons cornstarch

1 ripe mango (about 12 ounces)

1 kiwi (4 ounces)

1/2 cup apricot preserves

2 tablespoons Grand Marnier

1 tablespoon unsalted pistachios

Pound cake or cookies (optional)

For pastry cream: Break vanilla bean into pieces and place with sugar in a spice grinder or mini-chopper. Process until mixture is reduced to powder. Bring milk to boil in saucepan. Meanwhile, combine vanilla sugar with egg yolks in bowl, and stir well with whisk for about 1 minute. Add cornstarch, and stir well. Pour boiling milk slowly on top of sugar-yolk mixture, incorporate it with whisk, then place mixture back in saucepan. Bring to boil, stirring constantly with whisk, and boil 10 seconds. Place in bowl, cover with plastic wrap, and cool. Meanwhile, prepare garnishes: Peel mango and cut into slices. Peel kiwi and slice. In small bowl, mix preserves with Grand Marnier. When pastry cream is cold, spread it about 1 inch deep in a nice gratin dish or another attractive serving dish. Arrange fruit slices on top in decorative layer. Using spoon, coat fruit with the preserves and Grand Marnier mixture, and sprinkle nuts on top. Spoon fruit and pastry cream onto individual dessert plates at the table and serve as is or with a slice of pound cake or cookies.




Serves 8-10

1 head Bibb or leaf lettuce, washed and crisped

5 bell peppers (one each in orange, red, yellow, green, purple, if possible) seeded and each carefully cut into 8 thin rings

3/4 pound jicama, peeled, thinly sliced and cut into strips 1/2-inch by 2 to 3 inches

1 medium red onion, thinly sliced and separated into rings

Creamy serrano dressing:

1 teaspoon Dijon mustard

1/4 teaspoon dried tarragon

1 peeled garlic clove

1/4 teaspoon sugar

1 to 2 serrano or 3 to 4 green jalapeño chiles

Salt and black pepper to taste

1 raw egg yolk, optional

2 to 3 sprigs parsley

3 tablespoons fresh lime juice

1/2 cup olive oil

Tear lettuce into bite-size pieces and prepare beds on individual salad plates (or on a large platter). Arrange overlapping rings of peppers and onion and jicama pieces. In the center, place a generous spoonful of creamy serrano dressing. Serve very cold.

To prepare dressing, combine in blender the Dijon mustard, tarragon, garlic clove, sugar, chiles and salt and black pepper to taste. Process. Continue blending while adding raw egg yolk, if using, parsley and fresh lime juice. Continue blending and very slowly add olive oil. If not using immediately, keep well covered in refrigerator.





8 ounces uncooked lasagna noodles

1 tablespoon olive oil

1 (10 ounce) package frozen chopped spinach, thawed and dried

2 tablespoons minced green onion

1 (15 ounce) container ricotta cheese

1/4 cup grated Parmesan cheese

1/2 teaspoon salt

1 egg

1 (21 ounce) jar Alfredo sauce

1 cup shredded mozzarella cheese

Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente. Rinse in cold water and drain well. Meanwhile, in a large sauce pan over medium heat add oil and cook broccoli or spinach and green onions until tender, stirring frequently. Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt and egg. Preheat oven to 375 degrees. Place noodles in a single layer on a sheet of waxed paper. Evenly spread some of the cheese mixture on each noodle. Roll up each noodle from the short end, jelly-roll style. In a 8x12 inch baking dish, spoon about 3/4 of the Alfredo sauce on the bottom and spread evenly. Arrange the rolled noodles, seam side down, in the dish. Top with mozzarella cheese and remaining sauce. Cover loosely with foil and bake in preheated oven for 30 minutes or until hot and bubbly and the cheese is melted. Serve. Yield: 4-6 Servings




1 package plain lemon cake mix

1 stick ( 1/4 pound) butter, melted

2 large eggs

1 cup all-purpose flour

1/2 cup chopped pecans

Place rack in center of oven and preheat oven to 350 degrees. Line baking sheet with parchment paper. Place cake mix, butter, eggs, flour and pecans in mixing bowl and mix on low speed 3 to 4 minutes. Stop machine and scrape down sides of bowl with rubber spatula. Dough should come together in a ball. Transfer to prepared baking sheet. With floured hands, shape into rectangle about 14 inches long by 4 inches wide by 1/2 inch thick. Mound dough so it's slightly higher in center. Bake until rectangle feels firm when lightly pressed with your finger and toothpick inserted in the center comes out clean, about 30 to 35 minutes. Remove from oven and let biscotti cool 10 minutes. Leave oven on. Cutting on baking sheet, use sharp, serrated bread knife to slice rectangle on diagonal into 14 1-inch slices. Turn slices on their sides, using slicing knife to arrange them on baking sheet. Bake 10 minutes. Turn oven off and leave biscotti in oven until crisp, about 30 to 40 minutes more. Transfer to rack and let cool completely, about 2 hours. Biscotti can be stored in airtight container at room temp. for several weeks.




1 cup all-purpose flour

1 cup whole wheat flour

1/3 cup wheat germ

1/4 cup firmly packed brown sugar

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 tsp ground cinnamon

1/4 tsp ground nutmeg

2 eggs, beaten

1/4 cup skim milk

1/4 cup vegetable oil

2 cups peeled, shredded apple

1 tbs grated lemon rind

Cooking spray

Combine flours, wheat germ, brown sugar, baking powder, soda, salt, cinnamon, and nutmeg in a large bowl; make a well in the center of mixture. Combine eggs, milk, and oil; add to dry ingredients, stirring just until moistened. Stir in apple and lemon rind. Spoon into muffin pans coated with cooking spray, filling 2/3 full. Bake at 400 degrees F. for 10 to 12 minutes. Yield: 1-1/2 dozen.




Makes one 9-inch by 13-inch Cake

1 cup Nuts

1 cup Raisins

1 cup Dates, chopped

1 tsp. Baking Soda

1 cup Boiling Water

1 cup Granulated Sugar

1 cup Mayonnaise

2 cups All-purpose Flour, sifted

Pinch of Salt

1 tsp. Vanilla Extract

2 Tbs. Baking Cocoa

Pre-heat oven to 350-F degrees. Lightly grease a 9-inch by 13-inch cake pan, set aside.

Place the nuts, raisins, and chopped dates in bowl. Sprinkle the baking soda over fruit. Pour boiling water over fruit and soda. Let stand until plump. In mixing bowl, blend together the sugar and mayonnaise until the sugar is dissolved. Add the flour, salt, vanilla, and baking cocoa. Pour fruit mixture into the cake batter, and stir until blended.

Pour the batter into the prepared cake pan and bake for 35 to 45 minutes, or until a cake tester can be cleanly removed from the center. Let stand to cool. Serve warm or cold.




2 1/2 cups Pace Picante Sauce

1 pound ground beef

1 cup crushed tortilla chips

1 egg, beaten

6 long hard rolls, split

Shredded lettuce

Cheddar cheese

Mix thoroughly 1/2 cup picante sauce, beef, chips and eggs. Shape mixture firmly into 18 meatballs (1 1/2-inch diameter). Place remaining picante sauce and meatballs in skillet. Heat to a boil. Cover and cook over low heat 20 minutes or until done, turning meatballs once. Serve in rolls with lettuce and cheese. Makes 6 sandwiches. (Recipe can be doubled).




1 (8 oz) package cream cheese, softened

1/2 Jar thick and chunky picante sauce

1/2 Jar dried beef, chopped 1 c grated cheese

8-10 flour tortilla shells dash Paprika

Mix cream cheese, picante sauce and dried beef until creamy. Place one tortilla shell on serving dish and spread with a layer of the mixture. Repeat this process until you have a stack of 8 to 10 tortilla shells with cream cheese layers between. Cover with plastic wrap and refrigerate overnight. Cut into wedges to serve. Sprinkle with grated cheese and paprika. serve with sour cream, guacamole, or extra picante sauce on the side. The grated cheese can also be added to the cream cheese mixture rather than sprinkled on top.




1 tablespoon olive oil

1 large onion, peeled and chopped

1 hot chile pepper or jalapeño, seeded and minced, optional

2 large ribs celery, sliced

3 carrots, peeled, halved lengthwise and sliced crosswise

1 28-ounce can chopped tomatoes

1 19-ounce can cannellini beans, drained and rinsed (see Note)

6 cups beef broth

1/2 pound lean ground beef, browned and fat drained

1 1/2 teaspoons marjoram

Freshly ground black pepper to taste

1 cup uncooked small soup pasta (such as tiny shells or orzo)

1/4 cup chopped fresh parsley

1 tablespoon fresh lemon juice

Hot pepper sauce to taste

Grated Parmesan or Romano

In large saucepan, heat oil briefly, add onion, hot pepper or jalapeño, celery and carrots. Saute vegetables until onion softens. Add tomatoes, along with their juices. Bring ingredients to a boil, reduce heat and simmer 10 minutes. Add beans, broth, beef, marjoram and pepper. Bring soup to a boil and add pasta. Cook 8 to 15 minutes, or until the pasta is done. Remove soup from heat and stir in parsley, lemon juice and hot pepper sauce. Serve sprinkled with grated cheese. Note: It's likely you won't find the 19-ounce can specified in this recipe. You can either skimp on the beans, using a 14 1/2-ounce can, or go to the trouble of dishing some out of a second can. I like the beans so much, I think it's worth opening that second can.




6 cups reduced sodium, defatted chicken broth

3 cloves garlic, minced

1 cup chopped leeks or onion

1 rib celery, chopped

1 small sweet potato, peeled and cubed

1 small zucchini, diced

1 large carrot, diced

1 (16 oz) can chickpeas, drained and rinsed

1 cinnamon stick

1/2 tsp ground cumin

1/8 tsp ground cloves

1/2 tsp chili powder

1/2 tsp kosher salt, or more to taste

2 tbs lemon juice

1/4 cup chopped fresh mint or 1-1/2 tbs dried

1/4 cup chopped fresh parsley

Bring broth to a simmer. Add all the other ingredients except the salt, lemon juice, mint, and parsley. Cover and simmer for 30 minutes. Add the remaining ingredients and simmer for 10 minutes longer. Remove the cinnamon stick. Yield: about 5 servings.




2 cups cake flour

1/4 tsp salt (optional)

1 tsp baking powder

1/4 cup egg substitute or 1 egg, well beaten

1/2 cup fresh lemon juice

4 tbs thawed white grape juice concentrate

4 tbs granulated fructose or 3 tsp sugar substitute

1/2 cup olive or canola oil

Zest of 1 lemon, grated or thinly sliced and snipped

1 cup milk

Preheat oven to 350 degrees F. Butter or oil the bottom and sides of a 9- x 9- x 2-inch square pan or use a nonstick pan. In a medium bowl, sift together flour, salt, and baking powder. Set aside. In another bowl, beat together the egg substitute, lemon juice, grape juice concentrate, fructose, oil, and zest. Add milk and beat well. Pour the wet ingredients into the dry and beat thoroughly. Pour the batter into the prepared pan and bake 45 to 60 minutes or until a knife inserted in the center comes out clean. Remove from oven, loosen edges, and let cool completely. Cut into 10 squares. (This cake has a unique texture. It rises very little and has a luscious, creamy center. It keeps well.) Yield: 10 servings.



ORANGE CAKE    Back to Top

Serves 10

1/2 pound butter

3 cups sugar

4 cups sifted flour

1 teaspoon baking soda

4 eggs

1 1/3 cups buttermilk

2 tablespoons finely grated orange rind

1 1/2 cups chopped, pitted dates

1 cup finely chopped pecans

1 1/2 cups freshly squeezed orange juice

Preheat oven to 350 degrees. Cream butter and 2 cups sugar until light and fluffy. Sift together flour and baking soda and add it to butter mixture, stirring until well blended. Beat in eggs, buttermilk, 1 tablespoon grated orange rind, dates and pecans. Pour mixture into 4-quart tube pan and bake 1 hour and 10 minutes, or until cake tester inserted in cake comes out clean. Do not unmold cake. Combine remaining 1 cup sugar with orange juice and remaining 1 tablespoon orange rind. Bring to simmer, stirring until sugar is dissolved. Gently plunge an ice pick or skewer in several spots on top of cake and pour orange juice mixture over all. Let stand 30 minutes or longer. Unmold and serve in wedges.




4 egg whites

1 1/8 cups sugar

1 1/2 teaspoons cornstarch

1 1/2 teaspoons white vinegar

1 1/2 cup heavy cream

4 to 5 cups peeled and sliced fresh fruit (kiwi, bananas, pineapple, papaya, berries or a combination)

Preheat oven to 325 degrees. Mark a 9-inch circle on a sheet of nonstick baking parchment paper. Turn the paper over and place on a baking sheet. Beat the egg whites until stiff, then add the sugar, 1 teaspoon at a time, beating the mixture constantly. Combine the cornstarch and vinegar in a small bowl and whisk into the egg white mixture. Spread the mixture inside the circle on the baking parchment, building up the sides so that they are higher than the middle. (You may pipe the mixture inside the circle with a pastry bag if you wish.) Place in the oven, then immediately reduce the heat to 300 degrees. Bake the meringue for 1 hour or until firm to the touch. Turn off the oven and leave the meringue inside for another hour. Peel the lining paper from the meringue and transfer the meringue to a serving plate. Leave to cool. Before serving, whip the heavy cream until stiff. Spoon into the middle of the meringue. Top with the prepared fruit. Serve immediately.





NEW ORLEANS -- The "po-boy" is, without a doubt, southeastern Louisiana's most famous sandwich. There are shops everywhere that sell this delicious, meaty specialty.

The Po-Boy originated during the Depression. Made with hot gravy and scraps of roast beef ladled onto French bread, the sandwiches were sold for 5 cents each to poor boys (hence "po' boys") from the back doors of restaurants during a railroad strike.

Today, it is still widely consumed by lunchtime workers on a budget, and it still has lots of juice. One restaurant even boasts of selling a "five-napkin Po-Boy" with lots of delicious "debris" (the bits of beef that have fallen in the gravy during baking).

Po-Boys come in other flavors, such as fried oysters, shrimp and ham, but the true tradition is roast beef. In New Orleans, Mother's Restaurant is probably the most famous Po-Boy restaurant (on the Internet, see

On the cover of the Mother's menu, it says that the restaurant cooks more than 100,000 pounds of roast beef and 100,000 loaves of French bread every year. Mother's has been in the business district of New Orleans since 1938. But if you can't make it to the Big Easy to have a po-boy, don't fret -- this recipe will be the next best thing. Don't forget to get a good crusty French bread -- soft on the inside and a crunchy outside makes the best po-boy. All po-boys come "dressed," which means they are served with shredded cabbage, pickles, mayo, creole mustard and yellow mustard.



ROAST BEEF PO-BOY    Back to Top

4-5 pounds eye of round, trimmed of fat, or round tip, (or really any beef you prefer)

2 teaspoons celery seed

2 teaspoons crushed red pepper

2 teaspoons onion powder

2 teaspoons garlic powder or fresh garlic, minced

1 tablespoon dry oregano

2 tablespoons dry parsley or fresh chopped

1 tablespoon dry thyme

Sprinkle all of the herbs and seasonings on the meat, then place meat in a crockpot. Add water to reach halfway up the crockpot. Bake on High for 6 hours. Remove meat, slice and pour juice on meat. Dress and serve. Serves 4-6 big Cajun appetites.




1 medium apple, peeled and chopped

1/4 cup chopped onion

1/4 cup chopped green pepper

1 tbs butter or margarine

2 (16 oz) cans kidney beans, drained

1 (16 oz) can baked beans, undrained

1 (8 oz) can pineapple chunks, drained

1/2 lb frankfurters, cut into 1/2-inch slices

2 tbs vinegar

2 tbs corn syrup

1/2 tsp dry mustard

1/4 tsp salt

1/8 tsp ground black pepper

Combine apple, onion, green pepper, and butter in a 2-1/2-quart casserole. Cover with heavy-duty plastic wrap, and microwave at HIGH for 2-1/2 to 3 minutes. Stir in remaining ingredients, mixing well. Cover and microwave at HIGH for 8 to 10 minutes or until thoroughly heated, stirring after 4 minutes. Yield: 8 to 10 servings.




1/2 of a 10-ounce package frozen chopped spinach

1-1/2 cups shredded mozzarella cheese (6 ounces)

1/2 cup coarsely chopped turkey pepperoni or pepperoni

1 teaspoon dried basil, crushed

1/4 teaspoon coarsely ground pepper

12 portobello mushrooms (3 to 4 inches in diameter)

2 tablespoons margarine, melted

Thaw spinach and press out liquid; finely chop. In a mixing bowl combine spinach, cheese, pepperoni, basil, and pepper. Clean mushrooms; remove stems. Place open side up on a lightly greased baking sheet; brush with margarine. Spoon 2 tablespoons spinach mixture into each. Bake in a 350 degree F. oven for 12 minutes or until heated through. (Or, place on the unheated rack of a broiler pan. Broil 4 inches from the heat for 3 to 4 minutes.) If desired, garnish with fresh basil. Servings: 12



POTATO SOUP    Back to Top

Serves 4 to 6

8 to 10 large Potatoes, peeled and cubed

1 Carrot, grated

1/2 tsp. Salt

1/2 tsp. Black Pepper

1/2 tsp. Garlic Powder

8 oz. Cream Cheese

1 can Cream of Chicken Soup

4 to 8 oz. Processed Cheese (Velveeta recommended)

In a large pot (Carolyn uses a cast-iron pot) combine the potatoes, carrot, salt, pepper, and garlic powder with enough water to cover potatoes. Cook potatoes until fork tender,

usually about 20 minutes. Drain in a colander.

In the same pot, blend cream cheese and cream of chicken soup with a hand mixer until the mixture is thoroughly blended. Return the cooked potatoes and carrots to cream

cheese mixture. Stir all ingredients to blend. Cook on low heat surface for 15 minutes. Add Velveeta cheese to the soup, let cheese melt, and serve.



PRALINE ('PRAWLEENS')    Back to Top

Butter for greasing foil

1 1/4 cups walnut or pecan pieces

1/2 cup almond slivers, optional

2 tablespoons and 2 tablespoons butter (4 tablespoons/ 1/2 stick all together)

1/4 teaspoon salt

1 cup packed light brown sugar

1 cup granulated sugar

1/2 cup canned evaporated milk

1 teaspoon pure vanilla extract or good rum

Heat the oven to 350 degrees. Generously grease a large piece of foil with butter. Set aside. Spread nuts on a baking sheet and roast until lightly browned, 10 to 12 minutes. If using almonds, too, put them on the baking sheet near the oven door so that you can watch them. While the nuts are hot, stir in 2 tablespoons butter and sprinkle with salt. Set aside. In a heavy medium saucepan, stir together well and boil the brown sugar, granulated sugar, evaporated milk, 2 tablespoons butter and roasted nuts until the mixture reaches the soft-ball stage (236 degrees). Let stand undisturbed for 4 minutes to cool. Add vanilla. Then start beating with a large wooden spoon. The second you feel the mixture begin to thicken, start spooning up the candies. Spoon heaping tablespoon-size pralines as fast as possible onto the buttered foil. Let stand to cool and set. Store in an airtight container. Makes about 30 two-inch pralines. Note: If you want to make a double batch, add 1 tablespoon corn syrup to the ingredients. This will slow crystallization just enough to allow you to spoon up the larger batch.




About 1/4 cup olive oil

4 Yukon gold or yellow finn potatoes

4 russet potatoes (such as Idaho)

Salt and freshly ground black pepper, to taste

Set the oven at 400 degrees.

Have on hand a 12-inch baking dish. Rub the inside with oil. Peel both kinds of potatoes and cut them into quarters. In a large pot, combine the potatoes and water to cover by 1 inch. Add salt and bring to a boil. Let the potatoes bubble steadily for 15 minutes or until they are tender.

Drain them into a colander. On a plate with a fork, crush the potatoes several pieces at a time until they are very coarsely mashed. Drizzle them with oil, salt, and pepper. Scrape the crushed potatoes into the baking dish and continue in this way until they are all in the dish. You can heap them to make them fit. Drizzle more oil on top. Transfer the dish to the hot oven and roast the potatoes for 15 minutes or until the top begins to brown and form a crust. Serve at once. Serves 10.




6 eggs

1 cup butter, softened

1 1/2 cups white sugar

3/4 cup seedless raspberry, or blackberry jam

1 tablespoon vanilla extract

1/4 cup dark rum

1 cup minus 1 tablespoon all-purpose flour

1 teaspoon baking powder

3/4 cup ground walnuts

3/4 cup ground pecans

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch tube pan. Separate the eggs. In a bowl, beat the egg whites until stiff. Set aside. In a large bowl, beat the butter with the sugar until thoroughly creamed. Beat in the egg yolks, then the jam, vanilla extract, and dark rum. In a small bowl, stir together the flour and baking powder. Beat the flour mixture into the creamed mixture, then stir in the nuts. Stir about 1/3 of the beaten egg whites into the batter to lighten it and then fold in the

rest gently but thoroughly. Pour the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 65 to 70 minutes or until a toothpick inserted near the center comes out clean. Transfer to a rack to cool. Makes about 12 servings.




1 C. White Wine

1/2 C. unsalted Butter, melted (not Margarine)

3 Tbsp. minced Garlic

1 lb. Shrimp, peeled and deveined

Combine all ingredients in a baking dish and bake at 350 degrees for about 6 to 7 minutes. Be careful not to overcook the Shrimp. The shrimp is done when it has turned pink. Yield: 4 Servings




12 tablespoons unsalted butter, softened

20 slices rye bread

1 pound Swiss cheese, sliced thin

3 1/2 pounds corned beef, sliced thin

1 1/2 pounds sauerkraut, or to taste, drained well

3/4 cup Russian dressing (optional)

Butter each slice of bread and lay it butter-side down on a baking sheet. Top each with a slice of Swiss cheese and two slices of corned beef. To 10 of the 20 slices, add sauerkraut to taste and a tablespoon of Russian dressing, if desired. Preheat a sandwich griddle or frying pan to medium heat. For each sandwich, transfer two sandwich halves (one with sauerkraut) to the griddle and cook, buttered sides down, until golden brown and hot enough to melt the cheese. Combine the halves. Remove to the baking sheet until all sandwiches are done. Then, if needed before serving, preheat oven to 350 degrees and heat sandwiches through. Cut each on the diagonal, put them on a large platter and serve. Makes 10 sandwiches




2 cups mayonnaise

1/2 cup buttermilk

1/2 cup evaporated milk

1 teaspoon Worcestershire sauce

1 teaspoon garlic salt

4 ounces Roquefort cheese, crumbled

Combine all ingredients except cheese until well-blended. Add cheese. Store in a covered glass container and refrigerate. Makes approximately one quart




1-1/2 lbs beef boneless round steak, cut into 6 serving pieces

1/2 tsp peppered seasoned salt

6 to 8 new potatoes, cut into fourths

1-1/2 cups baby-cut carrots

1 medium onion, sliced

1 can (14-1/2 oz) diced tomatoes with garlic, basil, and oregano, undrained

1 jar (12 oz) homestyle beef gravy

Chopped fresh parsley, if desired

Spray 12-inch skillet with cooking spray; heat over medium-high heat. Sprinkle beef with seasoned salt. Cook in skillet 6 to 8 minutes, turning once, until browned. Layer potatoes, carrots, beef, and onion in 4- to 5-quart slow cooker (Crock-Pot). Mix tomatoes and gravy; spoon over mixture in slow cooker. Cover and cook on low heat setting 7 to 8 hours or until beef and vegetables are tender. Sprinkle with parsley if desired. 6 SRV




Serves 8

1/3 cup sifted flour

1 1/2 cups sifted cornmeal

1 teaspoon baking soda

1/2 teaspoon salt, if desired

2 eggs

1 cup buttermilk

2 cups whole milk

1 1/2 tablespoons butter

Preheat oven to 350 degrees. Sift flour, cornmeal, baking soda and salt into mixing bowl. Beat eggs until foamy and stir them into dry mixture. Stir in buttermilk and 1 cup whole milk.

Heat butter in a 9-by-2-inch black skillet and when it is very hot but not brown, pour in batter. Carefully pour remaining 1 cup whole milk on top of batter without stirring. Place skillet in oven and bake 50 minutes, or until set and baked through. Slice into wedges.




For the perfect accompaniment, sprinkle finely shredded or grated Parmesan cheese on slices of French bread. Bake in a 425 degree F. oven about 5 minutes or until cheese is melted and golden.

1 beaten egg

3/4 cup soft bread crumbs

1 tablespoon snipped fresh Italian or regular parsley

3 or 4 cloves garlic, minced

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon ground nutmeg

1/4 teaspoon ground red pepper

1/8 teaspoon ground black pepper

8 ounces ground beef

8 ounces ground pork

Nonstick cooking spray

1 tablespoon olive oil

1/2 cup chopped onion

1 clove garlic, minced

1-1/2 teaspoons cornstarch

1/3 cup dry red wine or beef broth

1 14-1/2-ounce can diced tomatoes

1/8 teaspoon salt

Fresh Italian or regular parsley (optional)

Toasted cheese-topped baguette-style French bread slices

For meatballs, combine egg, bread crumbs, snipped parsley, the 3 or 4 cloves garlic, the 1/2 teaspoon salt, cumin, nutmeg, red pepper, and black pepper in a large mixing bowl. Add ground beef and ground pork; mix well.

Shape mixture into 36 meatballs. Coat a 15x10x1-inch baking pan with nonstick cooking spray. Place meatballs in pan. Bake in a 350 degree F. oven about 15 minutes or until no pink remains in centers. Remove from oven. Place meatballs on paper towels and pat dry.

Heat olive oil in a large skillet over medium heat. Add onion and the 1 clove garlic; cook and stir about 3 minutes or until onion is nearly tender. Stir together cornstarch and red wine or beef broth. Carefully add to skillet along with undrained tomatoes and the 1/8 teaspoon salt. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more.

Add meatballs to skillet; stir gently to heat through. Transfer to a serving bowl and, if desired, garnish with additional parsley. Serve immediately with toasted cheese-topped French bread slices. Makes 36 appetizers.



SPINACH DIP    Back to Top

2 cups Pace Chunky Salsa or Picante Sauce

2 cups shredded Monterey Jack cheese

1 package (8 ounces) cream cheese, cut into cubes

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

1 cup chopped pitted ripe olives

Mix salsa, Monterey Jack cheese, cream cheese, spinach and olives. Heat through, stirring. Serve with tortilla chips, fresh vegetables or bread cubes for dipping. Makes 5 cups (Tip: To thaw spinach, microwave on HIGH for 3 minutes, breaking apart with fork halfway through heating).




8 ounce uncooked corkscrew pasta

2 tablespoons margarine or butter

2 cups (8 ounces) frozen mixed vegetables, thawed

1 large clove garlic, minced

1 can (10 3/4 ounces) condensed cream of mushroom soup

1 cup milk

1 1/2 cups (6 ounces) shredded mozzarella cheese

1/8 teaspoon pepper

1 can (12 ounces) Chicken of the Sea Chunk Light or Solid White

Tuna, drained

Cook pasta according to package directions; drain. In a large saucepan or skillet, saute vegetables and garlic in melted margarine or butter until vegetables are crisp and tender. Stir in soup, milk, cheese and pepper and cook over medium heat, stirring frequently until cheese is melted. Stir in pasta and tuna. Cook until heated through. Makes 4 to 6 servings.




Thrifty Cajun and Creole cooks create Jambalaya to make a filling meal out of leftover meats. Use converted rice for jambalaya. Try making jambalaya with anything except beef.

1/2 pound andouille sausage, sliced (optional)

1 pound raw turkey breast, diced in 1/2-inch pieces

2 cups onions, chopped

4 cloves garlic, minced

1 bell pepper, chopped

2 stalks celery, chopped

3 bay leaves

1/2 teaspoon dry thyme

2 cups long grain rice (Uncle Ben's converted)

One 1-pound can tomatoes, crushed with liquid

2 cups hot chicken stock

1 pound shrimp, peeled, raw (any size)

4 green onions, sliced

1/4 cup parsley, chopped

Salt and pepper to taste

Tabasco or hot sauce to taste

Saute hot sausage and turkey in oil, if needed, for several minutes. In the same oil or fat, cook onions and garlic until soft. Add bell pepper and celery. Cook until tender. Add bay leaves and thyme.

Add rice and stir until coated in oil. Add tomatoes, chicken stock. Bring mixture to a boil. Cover and simmer for about 30 minutes until rice is done. Add shrimp; cook until shrimp is pink. Just before serving, add green onion, parsley, salt, pepper and hot sauce. Serve with French bread and a green salad. Serves 6-8.




2 1/4 pounds waxy potatoes, such as Yellow Finn or Yukon Gold

2 slices bacon, diced

2 1/2 cups chicken broth

1/4 cup white wine vinegar

1 cup diced onion

1 teaspoon sugar, or to taste

1 teaspoon salt, or to taste

Ground white pepper, to taste

1/4 cup vegetable oil

2 tablespoons mild brown mustard

1/2 cup chopped chives

Simmer whole, unpeeled potatoes in salted water until they are just tender. Drain and dry. Meanwhile, prepare the dressing: In a heavy saucepan or skillet, cook the bacon until crisp and remove it with a slotted spoon. Reserve the bacon fat. While the potatoes are still hot, skin them and cut them into 1/3-inch thick slices. Combine the oil, reserved bacon fat and mustard and mix with the warm sliced potatoes. Bring the chicken broth, vinegar, onions, sugar, salt, and pepper to a boil and pour over the potatoes. Just before serving, add the cooked bacon and chives and toss the salad gently. Serve warm.



WHITE BEAN STEW    Back to Top

(serves 6 hearty appetites)

8 handfuls of Great Northern White Beans, soaked the night before in cold water

1/2 lb. of stew beef or lamb, cut into small 1" cubes

beef/lamb broth or 1-2 beef bouillon cubes

1 tomato, grated, skin discarded

1 small onion, grated

vegetable oil



salt to taste (use carefully if bouillon cube was used instead of broth)

black pepper

1. Boil beans until the color of the water is yellowish (15-30 minutes). Drain and rinse.

2. In vegetable oil, fry the onions and meat over medium heat until the meat is no longer red on the outside. There will be some moisture released by the meat. Continue frying until the moisture has been reabsorbed by the meat. Add the grated tomato.

3. Add the beans and mix to combine. Add beef/lamb broth (or bouillon cubes and water) to cover the mixture. Add paprika (probably about 1-2 T.) to turn the water a pleasant shade of dark red, cumin (to taste, about 1-1 1/2 T) and salt and pepper.

4. If using a pressure cooker, cook for 5 minutes and turn off the heat, let pressure drop naturally for 10 minutes, then quick release and check the beans to see if they are cooked. If not cooked, seal and bring up to pressure but shut off and wait another 5 minutes before quick releasing OR boil with pressure until desired tenderness is reached. Be careful using your pressure cooker, better to under-time than end up with mush! If using conventional cooking, once the mixture comes to the boil, continue cooking over medium heat until beans are tender (can take 30 minutes to 1 1/2 hours depending on the age and quality of the beans). Add water in small amounts if needed.

5. Serve with lots of white rice (we use Baldo), a green salad, crusty bread (a good Italian/French) and fiery pepper pickles on the side. We also like to put some red pepper flakes on top of the beans to give them a little more zip.




2 tablespoons Active Dry Yeast

2 3/4 cups Water -- (110 degrees)

1/2 cup Dry Milk

2 tablespoons Sugar

1 1/2 teaspoons Salt

1/3 cup Vegetable Oil

7 1/2 cups Flour -- (more or less)

Sprinkle yeast on water. Stir to dissolve. Add dry milk, sugar, salt, oil & 3 cups flour. Beat with mixer until smooth (3 min). Gradually add enough of remaining flour to make a soft dough that leaves the sides of the bowl. Cove and let rest 15 minutes. Knead until smooth & satiny (5 min). Divide dough in half and shape loaves. Place in greased loaf pan and let rise 45 minutes to 1 1/2 hours, or until dough has doubled. Bake at 350 degrees F for 30-35 minutes or until loaves sound hollow when tapped. Rub shortening

onto top crust of bread right after taking out of oven.


*Freezer dough: Add 1/2 teaspoon of Ascorbic Acid (such as products like Fruit Fresh) and change amount of yeast in recipe to 3 Tbsp.. After kneading dough, cover and let rest for 15 minutes, then form dough into desired shapes to be frozen. Flash freeze by placing in bread pans or on baking sheet, until dough is firm and no longer sticky. Then, place into zip baggies, and freeze for up to 6 months before baking. To bake, place

dough into bread pan, or onto baking sheet, and let thaw for 5-6 hours, until dough is about double in size, then bake at 350 degrees for 30 - 35 minutes, or until loaf sounds hollow when tapped.

*Italian style round bread: form loaves into flat circles about 10 inches across. Place loaves onto cookie sheet, which has been oiled with olive oil. Rub tops of loaves with olive oil, then sprinkle with Parmesan cheese, parsley, paprika and garlic salt. Bake 20-25 minutes in 350 degree F oven. Serve with spiced olive oil (for dipping) or butter.

*Dinner Rolls: Divide dough into 24 equal pieces. Form into rounds and place side by side in a prepared 13 x 9 cake pan or muffin tins. Bake at 350 degree F oven for 20 - 25 minutes.





4 egg whites

1 3/4 cups all-purpose flour

1 Tbsp. finely shredded lemon peel

2 tsp. baking powder

1/4 tsp. salt

3 oz. white baking bar, chopped

3/4 cup half-and-half, light cream, or milk

1/3 cup margarine or butter

1 cup sugar

1 tsp. vanilla

4 egg yolks

1 cup fresh raspberries or sliced strawberries

3 Tbsp. raspberry liqueur (optional)

1 recipe White Chocolate Frosting (recipe to follow)

1/3 cup seedless raspberry jam

1 recipe White Chocolate Curls (optional)

1/2 cup fresh raspberries or sliced strawberries (optional)

Powdered sugar (optional)

In a medium mixing bowl let egg whites stand at room temperature for 30 minutes. In a small mixing bowl stir together flour, lemon peel, baking powder, and salt. Set flour mixture aside. Melt the 3 ounces white baking bar with 1/4 cup of the half-and-half, light cream, or milk in a small heavy saucepan over very low heat, stirring constantly till baking bar starts to melt. Immediately remove From heat and stir till baking bar is completely melted and smooth. Stir in remaining half-and-half, light cream or milk; cool. In a large mixing bowl beat the margarine or butter with an electric mixer on medium to high speed about 30 seconds or till softened. Add sugar and vanilla; beat till combined. Add the egg yolks, one at a time, beating till combined. Alternately add the flour mixture and the white baking bar mixture, beating on low to medium speed after each addition just till combined. Wash beaters. In a medium miffing bowl beat the egg whites with

an electric mixer on high speed till stiff peaks form. Gently fold the egg whites into the batter. Spread batter into 2 greased and lightly floured 8 x l 1/2 inch round baking pans. Bake in a 350F oven for 25 to 30 minutes or till a wooden toothpick inserted near the center of cakes comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove from pans. Cool cakes completely on racks.

In a small bowl combine the 1 cup berries and raspberry liqueur, if using. Set aside till needed. Prepare the White Chocolate Frosting. To assemble cake, place one cake layer on a cake plate. Drain liqueur from berries, if using, and drizzle liqueur over cake layer on plate. Stir jam to soften. Spread jam, over cake layer. Top with one-third of the White Chocolate Frosting. Spoon the 1 cup berries atop. Top the berries with remaining cake layer. Frost top and sides with the remaining frosting. Gently place the White Chocolate Curls on the frosting on top of cake or all over top and sides of the cake. At this point, you can carefully cover the cake loosely with, plastic wrap and chill, for up to 24 hours. Just before serving, sprinkle cake with the 1/2 cup berries and sift powdered sugar lightly over cake, if desired. Makes 10 servings.

White Chocolate Curls: Carefully draw a vegetable peeler across the broad

surface of two or three 2-ounce white baking bars (or a 4- to 6-ounce chunk

of white baking bar). This works best if baking bar is at warm room

temperature. Use immediately or carefully place on paper towels in a covered

storage container in a single layer. Store at room temperature or chill.


4 oz white baking bar, chopped

1 1/2 cups whipping cream

1 Tbsp cold water

1/2 tsp unflavored gelatin

3 Tbsp sugar

Chill a medium mixing bowl and the beaters of an electric mixer. Place the white baking bar and 1/4 cup of the whipping cream in a small heavy saucepan over very low heat, stirring constantly till baking baking bar starts to melt. Immediately remove from heat and stir till smooth. Cool completely. In a 1-cup glass measure combine the cold water and unflavored gelatin. Let stand for 2 minutes. Place cup in saucepan of boiling water. Heat and stir till gelatin is completely dissolved. In the chilled mixing bowl beat the remaining 1/4 cups whipping cream and sugar with the chilled beaters on medium speed while gradually drizzling gelatin over the whipping cream mixture. Beat until soft peaks form. Continue beating, gradually adding cooled baking bar mixture till stiff peaks form. Do not overheat! Use immediately to frost cake. Makes about 2 1/2 cups frosting.



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