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Recipes from Spike & Jamie

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Contents Disk 9

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).



































































Makes one 9-inch Tube Cake or 9-inch by 5-inch Loaf

1 cup Currants

1/2 cup Brandy

3/4 cup Milk, scalded

1 cup + 1 Tbs. Granulated Sugar

1 Yeast Cake, crumbled

1/4 cup warm Water

1 cup All-purpose Flour, unsifted

1/2 cup Butter

2 3/4 cups All-purpose Flour, sifted

1/2 tsp. Salt

3/4 tsp. Mace

1 tsp. ground Cinnamon

1 large Egg

2 tsp. fresh Lemon Juice

1 tsp. grated Lemon Rind (the yellow "zest")

Soak the currants in the brandy overnight to plump. Scald the milk in a small saucepan and add the single tablespoon of sugar to the milk while it is cooling. Stir the warm milk to dissolve the sugar. In a small bowl, place the crumbled yeast cake in the warm water. When the yeast is completely dissolved, add to the scalded milk. Pour the scalded milk and yeast mixture into a large glass bowl and add the single cup of unsifted flour. Blend the ingredients well, then cover to let the batter rise until the volume of the contents has doubled, usually about an hour. Drain the brandy from the currants, reserving both

ingredients. In a separate mixing bowl, cream together the butter and remaining cup of sugar until the mixture is light and fluffy. Add the sifted flour, salt, mace, and cinnamon to the creamed butter and sugar. Add the egg, and blend the batter well. Stir in the lemon juice and lemon zest. Add the yeast mixture to the batter and blend thoroughly.

Stir the currants into the cake batter. Add the brandy and thoroughly blend, again.

Pour the cake batter into a well-greased tube pan or 9-inch by 5-inch loaf pan. Cover, and let the batter rise until it has doubled in volume, again. It may take from 4 to 6 hours

for the batter to double its volume. Pre-heat the oven to 375-F degrees. Bake the cake for about 45 minutes, or until a cake tester can be cleanly removed from the center of the cake. Remove the cake from the oven and let stand for about 5 minutes to start cooling. Turn the cake out onto a wire rack to cool completely. If desired, ice the cake with a citrus glaze, or simply slice to serve. Tip: To prepare a lemon or orange glaze, simply blend together 1 cup of confectioner's sugar with 1/4 cup fresh lemon or orange juice. Brush this thin icing over the top of your cooled cake.


1 package active dry yeast

1/3 cup warm water (120 degree F. to 130 degree F.)

2-1/2 cups all-purpose flour

1 cup whole wheat flour

1/4 cup packed brown sugar

1/2 teaspoon salt

1/2 teaspoon ground cardamom or nutmeg

1/2 cup cold butter

2 beaten eggs

1/2 cup milk

1/2 teaspoon almond extract

1/2 cup ground almonds

3 tablespoons brown sugar

2 tablespoons granulated sugar

1/2 teaspoon ground cardamom or allspice

2 tablespoons butter, melted

Milk (optional)

Coarse sugar (optional)

In a small mixing bowl soften yeast in warm water; set aside. In a large mixing bowl stir together all-purpose flour, whole wheat flour, the 1/4 cup brown sugar, salt, and the 1/2 teaspoon cardamom or nutmeg. Cut in the cold butter until mixture resembles fine crumbs. Stir in the softened yeast, eggs, milk, and almond extract until combined. Cover and refrigerate for 1 to 2 hours or until dough is easy to handle. For filling, stir together ground almonds, the 3 tablespoons brown sugar, granulated sugar, and 1/2 teaspoon cardamom or allspice; set aside. Turn dough out onto a lightly floured surface; divide into 3 portions. Shape each portion into a ball. Cover and let rest for 10 minutes. Gently roll out each portion of dough to a 10-inch circle. Place 1 circle on a 12-inch pizza pan or a large baking sheet lined with greased foil. Brush with half of the melted butter; sprinkle with half of the filling. Cover with another circle of dough. Brush with remaining butter; sprinkle with remaining filling. Top with the last dough circle. With kitchen shears or a sharp knife, cut the stack of dough into 12 wedges, cutting to within 1 inch of the center. Carefully lift each wedge and turn over twice to create a twist in each piece. Cover with plastic wrap and chill for at least 2 hours or up to 24 hours before baking.

Let stand at room temperature for 20 minutes before baking. If desired, brush with milk; sprinkle with coarse sugar. Bake in a 350 degree F. oven for 30 to 35 minutes or until bread sounds hollow when lightly tapped. Cool slightly on foil on a wire rack. Serve warm. To serve, transfer bread to a serving platter; cut into wedges. Servings: 12

ALMOND CREAM     Back to Top

1 envelope unflavored gelatin

1/4 cup cold water

1 can (11 ounces) mandarin oranges packed in light syrup

1/4 cup sugar

1 1/2 cups fat-free half-and-half

3/4 teaspoon almond extract

Mint sprigs for garnish

In small bowl, sprinkle gelatin over cold water; let stand 5 minutes to soften. Drain mandarin oranges, pouring syrup into 1 cup glass measure. Add enough water to syrup to make 3/4 cup liquid. In small pan, combine sugar and the 3/4 cup liquid. Stirring occasionally, cook over medium heat until sugar dissolves. Reduce heat to low. Add softened gelatin and stir until dissolved. Remove pan from heat and stir in half-and- half and almond extract. Pour 1/2 cup into each of 5 dessert bowls. Chill mandarin oranges and almond cream for at least 3 hours or until next day. To serve, garnish with mandarin oranges and mint. Serves 5



1-3/4 cups all-purpose flour

1-1/2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter or margarine

1 cup sugar

1 egg

1 cup apple butter

1 teaspoon vanilla

2 tablespoons lemon juice

1 5-ounce can (2/3 cup) evaporated milk

1 recipe Penuche Frosting (optional)

In a small mixing bowl stir together flour, baking powder, soda, and salt; set aside. In a medium mixing bowl beat margarine or butter with an electric mixer on medium speed for 30 seconds. Add sugar; beat until fluffy. Add egg; beat well. Beat in apple butter and vanilla. Stir lemon juice into milk (mixture will curdle). Add flour mixture and milk mixture alternately to apple butter mixture, beating on low to medium speed after each addition just until combined.

Grease muffin cups or line with paper bake cups; fill two-thirds full. Bake in a 350 degrees F. oven for 20 to 25 minutes or until a toothpick inserted in the centers comes out clean. Cool on wire racks. If desired, frost with Penuche Frosting.

Penuche Frosting: In a small saucepan melt 1/2 cup margarine or butter; stir in 1 cup packed brown sugar. Cook and stir until bubbly. Remove from the heat. Add 1/4 cup milk; stir until smooth. Add 3-1/2 cups powdered sugar; beat by hand until of spreading consistency. Frost cooled cupcakes immediately. (If frosting thickens, stir in hot water, a few drops at a time, until of spreading consistency again.) Servings: 24



1 cup butter, softened

1/2 cup shortening

3 cups sugar

6 eggs

3 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

1-1/2 tsp apple pie spice

1 cup apple cider

1 tsp vanilla extract

Cream butter and shortening; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating after each addition. Combine next 4 ingredients; add to creamed mixture alternately with apple cider, beginning and ending with dry ingredients. Mix just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch tube pan. Bake at 325 degrees F. for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes; remove

from pan, and cool completely on a rack. Yield: 1 10-inch cake.



2 1/4 cups all-purpose flour

1/2 cup sugar

1 package FLEISCHMANN'S(r) RapidRise Yeast

1/2 teaspoon salt

1/4 cup water

1/4 cup milk

1/3 cup butter or margarine

2 large eggs

2 cooking apples, cored and sliced

Crumb Topping (recipe follows)


In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120° to 130°F). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make stiff batter. Spread evenly in greased 9-inch square pan. Arrange apple slices evenly over batter. Sprinkle Crumb Topping over apples. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 375°F for 35 to 40 minutes or until done. Cool in pan 10 minutes. Remove from pan; cool on wire rack. Crumb Topping: Combine 1/3 cup sugar, 1/4 cup all-purpose flour, 1 teaspoon ground cinnamon and 3 tablespoons cold butter or margarine. Mix until crumbly. Makes 1 (9-inch) cake



12 miniature bagels, split

1 8-ounce container soft-style cream cheese with olives and


1 tablespoon chili sauce

1 teaspoon prepared horseradish

1 6-1/2-ounce can crabmeat, drained, flaked, and cartilage removed

Snipped chives or parsley

Toast bagels lightly under the broiler for 1 to 2 minutes or until golden brown. Meanwhile, for spread, stir together the cream cheese, chili sauce, and horseradish in a mixing bowl until combined. Stir in crab. Transfer mixture to a serving bowl. Garnish with snipped chives or parsley. Serve crab mixture with toasted bagel halves. 24 srv.



3 qts. popcorn, popped

1/2 cup butter/margarine

1 cup brown sugar

1/4 cup corn syrup

1/2 teaspoon salt

1/4 teaspoon soda

1/2 teaspoon vanilla

Preheat oven to 250 degrees. Coat bottom and sides of roasting pan (I use a cake pan) with nonstick, vegetable spray. Place popcorn in pan. In heavy saucepan, melt butter slowly; stir in sugar, syrup, and salt. Bring to a boil, stirring constantly. Boil without stirring for 5 minutes (I set a timer). Remove from heat; stir in baking soda and vanilla. Gradually pour over popcorn, mixing well. Bake 1 hour, stirring every 15 minutes. Remove from oven, cool completely. Break apart. Makes 3 quarts. Can be doubled.



3/4 cup wild rice

1 can onion soup, undiluted

1/4 cup dry white wine

4 loin pork chops, about 1 1/2 inches thick

2 tablespoons butter

Salt and pepper

1 tart apple, cored and cut into 4 slices

1 medium tomato, cut into 4 slices

Stuffed olives

Wash rice, drain, and turn into a buttered casserole. Combine soup and wine; mix with rice. Brown chops on both sides in butter. Season with salt and pepper and place on top of rice. Cover casserole; bake at 325 degrees for one hour or until. Arrange a slice of apple and tomato on each chop. Season again with salt and pepper. Bake, uncovered, 30 minutes longer or until chops are done. Top each serving with an olive slice. 4 srv


BANANA BARS     Back to Top

Serves 12

1/2 cup Butter

1 1/2 cups Granulated Sugar

2 large Eggs, beaten

1 cup (2 or 3) very ripe Bananas, mashed

1 tsp. Vanilla Extract

2 cups All-purpose Flour

1/2 tsp. Salt

1 tsp. Baking Powder

3/4 cup Buttermilk

Pre-heat oven to 350-F degrees and grease an 11-inch by 15-inch jelly roll pan; set aside. In a large mixing bowl, cream together the butter and sugar until light and lemony in color. Add the eggs, one at a time, blending after each addition. Stir in the mashed bananas and vanilla extract. Blend again. In a separate mixing bowl, sift together the flour, salt, and baking powder. Add the dry ingredients, alternating with the buttermilk, to the creamed mixture. Blend after each addition of wet and dry ingredients.

Pour the batter into the prepared jelly roll pan. Bake at 350-F degrees for about 30 minutes, or until golden brown. Let the bars cool in the pan, then slice to serve.


BEAN DIP     Back to Top

1 can black beans, drained

1 cup salsa

1/4 cup red peppers, chopped

1/4 cup green onions, chopped

1/2 tsp minced garlic

1 tbls lime juice

1 tbls olive oil

1 tsp dried cilantro

1/2 tsp cumin

1 avocado, chopped (wait to fold in until ready to serve)

Mix together all ingredients except avocado. Cover and chill. About one hour before serving, stir in the avocado and chill until serving time.



1/4 cup whipping cream

1-1/2 tsp (packed) grated orange peel

8 oz bittersweet (not unsweetened) or semi-sweet chocolate, finely chopped

3 tbs Grand Marnier or other orange liqueur

8 1-inch pieces pound cake

8 1-inch pieces angel food cake

8 fresh strawberries, hulled

2 kiwis, peeled, each cut into 4 rounds

1 small pear, cored, cut into 1-inch pieces

1 large banana, cut into 8 rounds

1 orange, peel and white pith removed, cut into sections

8 dried Calimyrna figs

8 dried apricot halves

Bring whipping cream and grated orange peel to simmer in heavy medium saucepan. Reduce heat to low. Add chopped chocolate and 1 tbs Grand Marnier; whisk until mixture is smooth. Remove fondue from heat and blend in remaining 2 tbs Grand Marnier. Transfer fondue to fondue pot. Place over candle or canned heat burner. Serve with cake pieces and fruit for dipping. Yield: 4 servings.


BLACK BEAN CHILI     Back to Top

Top off the chili with cheese, sour cream, or extra hot sauce.


3/4 pound ground beef

3/4 cup sliced green onion

1 small green or red sweet pepper, chopped (1/2 cup)

1/3 cup coarsely shredded carrot

1 14-1/2-ounce can low-sodium tomatoes, cut up

1 15- or-16-ounce can black beans, drained and rinsed

2 8-ounce cans low-sodium tomato sauce

2 jalapeño or serrano peppers, seeded and chopped*

1-1/2 to 2 teaspoons chili powder

1/4 teaspoon pepper

Shredded cheddar cheese (optional)

Fresh basil leaves (optional)

In a 3-quart saucepan cook ground beef, onion, sweet pepper, and carrot until meat is brown. Drain fat. Stir in undrained tomatoes, beans, tomato sauce, jalapeño peppers, chili powder, and pepper. Bring to boiling; reduce heat. Cover; simmer for 20 minutes. Season to taste with salt and pepper. Ladle into bowls and top with cheese and basil, if desired. Servings: 4



This condiment can accompany any type of meat:

3 shallots, peeled and sliced into 1/8-inch-thick rounds

1/2 teaspoon Coleman's mustard

3 cups cooking Port (Ruby preferred)

1/2 cup red wine vinegar

1/2 teaspoon cracked black pepper

1 tablespoon chopped fresh ginger

1 cup red currant jelly

3 pints blackberries (keep 2 pints in reserve)

In a stainless-steel pot, combine all ingredients and bring to a simmer. Continue to simmer until the liquid is reduced by half. Fold in the remaining 2 cups of berries. Let cool. Season with salt and pepper. Makes 6 servings.



1-1/2 cups all-purpose flour

2 tsp baking powder

1/4 tsp salt

3/4 cup sugar

1/4 cup margarine or butter, softened

1 egg

1/2 cup milk

3 cups fresh or frozen blueberries


1/3 cup flour

1/ cup firmly packed sugar

1/2 tsp cinnamon

1/4 cup butter or margarine

1/4 cup chopped walnuts

Heat oven to 350 degrees F. Grease and flour 10-inch tube pan. Lightly spoon flour into measuring cup; level off. In a small bowl, combine 1-1/2 cups flour, baking powder, and salt; set aside. In large bowl, beat sugar and margarine until light and fluffy. Add egg; beat well. Alternately add dry ingredients and milk to sugar mixture; beat well after each addition. Spread 2/3 of batter into prepared pan; top with blueberries. Carefully spread with remaining batter. In medium bowl, combine all topping ingredients to form crumbs; sprinkle over batter. Bake at 350 degrees F. for 55 to 60 minutes or until cake is golden brown. Cool 10 minutes; remove from pan. Serve warm. Yield 8 servings.

BOMBOLONI     Back to Top

For first dough:

1/2 cup plus 2 tablespoons warm water

2 teaspoons ( 1/2 ounce) yeast

1 cup all-purpose flour

For second dough:

2 teaspoons (or 1/2 ounce) yeast

1/4 cup warm whole milk

1 cup all-purpose flour

4 tablespoons sugar

2 teaspoons salt

2 ounces butter, melted and warm

7 egg yolks

Oil for frying

Sugar for rolling bomboloni

For first dough: Mix water and yeast until dissolved. Add flour and mix well. (A Kitchen Aid mixer with dough hook works best.) Let rise in a lightly greased bowl in a slightly warm area for 35-45 minutes.

Prepare second dough. For second dough: Dissolve yeast in warm milk. Add flour, sugar and salt. Start mixing and then add butter and egg yolks. Let rise in a lightly greased bowl in a warm area. When both doughs have risen sufficiently (35-45 minutes), combine them in a bowl with a dough hook and knead them together. Add all-purpose flour as needed until the dough comes together. Let rise again until doubled in bulk. Roll dough out and cut to size with a 3-inch round cutter. Let proof in a warm area for 10-15 minutes before frying. (Any scraps can be cut and fried in oil, as well. Do not re-roll the scraps to create more round doughnuts because the dough will get over-worked.) Place some additional sugar in a wide, shallow bowl. Heat oil in a large pot or deep fryer to 330 degrees, enough to fill pot halfway. Carefully drop bomboloni one or two at a time into the oil and fry 45 to 50 seconds on each side or until golden brown and cooked through. Remove with a slotted spoon and let rest briefly on paper towels. Roll liberally in sugar and serve warm. Note: Dough may be frozen after making into rounds as long as it is allowed to thaw fully and proofed to ``warm room temperature'' for 15 minutes before frying. Bomboloni also may be piped full with plain or flavored pastry creams, jams or jellies or chocolate sauce or served with one of these on the side. Makes 12



12 skinless, boneless chicken thighs (2 to 2-1/2 pounds total)

2 tablespoons olive oil

1 large onion, chopped

1 medium red sweet pepper, cut into thin strips

3 cloves garlic, minced

1 cup uncooked long grain rice

1/4 teaspoon thread saffron, crushed, or 1/8 teaspoon ground saffron

1/2 cup pimiento-stuffed green olives, halved

1/2 cup dry white wine, dry vermouth, or chicken broth

Lemon wedges

Rinse chicken; pat dry. Sprinkle chicken with salt and pepper. In a 12-inch skillet heat olive oil over medium-high heat. Add chicken and cook about 10 minutes or until browned, turning once. Remove chicken, reserving 1 tablespoon drippings in skillet.

Add onion, sweet pepper strips, and garlic to skillet; cook and stir for 4 to 5 minutes or till vegetables are tender. Stir in rice and saffron. Add olives; wine, vermouth, or chicken broth; and 1-1/2 cups water. Bring to boiling. Return chicken to skillet; reduce heat. Simmer, covered, about 25 minutes or until chicken is no longer pink and rice is tender. Serve with lemon wedges. Servings: 6



1 16-ounce package hot roll mix

1/3 cup pizza sauce

1 cup shredded pizza cheese or mozzarella cheese (4 ounces)

1/2 cup chopped pepperoni (about 2-1/2 ounces)

1/4 cup chopped, pitted ripe olives

1 2-1/2-ounce jar sliced mushrooms, well drained and chopped

Grated Parmesan cheese (optional)

Prepare hot roll mix according to package directions. After the resting step, divide dough in half. Roll one half of dough on a lightly floured surface into a 16x10-inch rectangle. Spread with half of the pizza sauce. Combine cheese, pepperoni, olives, and mushrooms; sprinkle half of mixture over pizza sauce. Roll up, jelly-roll style, starting from one of the long sides. Pinch edges to seal. Cut roll into sixteen 1-inch slices. Place cut side down in a well greased 9x1-1/2-inch round baking pan. Repeat with remaining dough, pizza sauce, and cheese mixture. Sprinkle lightly with Parmesan cheese, if desired. Cover and let rise in a warm place about 1 hour or until nearly double in size. Bake in a 375 degree F. oven about 20 minutes or until golden brown. Cool slightly. Remove from pan. Serve warm. Makes 32 servings


CATFISH CREOLE     Back to Top

Serves 2 or 3

12-oz. pkg. skinless Catfish Fillets

2 cups Water

1 cup Long Grain Rice

16-oz. can Stewed Tomatoes

2 tsp. dried Onions or 2 Tbs. fresh Onions, minced

1 tsp. Chicken Bouillon Powder

1/2 tsp. dried Oregano or 1 tsp. fresh, minced

1/4 tsp. Garlic Powder

1/8 tsp. Hot Pepper Sauce, or to taste

If using frozen fish, make sure to let the catfish stand at room temperature for 10 to 20 minutes until partially thawed. Meanwhile, in a small saucepan, bring the water to a boil. Stir in the rice. Return the mixture to a boil, then reduce the heat, cover, and simmer for 20 minutes or until the rice is tender and the water is absorbed. Using a very sharp knife, cut the catfish into 3/4-inch pieces; set aside. In a medium saucepan, combine the tomatoes and juice, onions, bouillon powder, oregano, garlic powder, and hot pepper sauce. Bring the mixture to a boil, then stir in the catfish pieces. Cover and cook over medium heat for 5 to 8 minutes or until the fish is completely opaque and flakes easily when tested with a fork. To serve, pour a portion of the catfish with red sauce over the top of the warm rice.



Makes 2-3/4 cups

1/2 pound ground beef

1 pound (16 ounces) VELVEETA(r) Pasteurized Prepared Cheese Product, cut up

1/4 cup milk or water

2 tablespoons each KRAFT(r) Pure Prepared Mustard and catsup

Brown meat in skillet; drain. Reduce heat to low. Add Velveeta, milk, mustard and catsup; stir until Velveeta is melted. Serve hot with French fries or tortilla chips.



Serves 4 or 5

3-4 lb. Chicken

2 Tbs. Olive Oil

1 cup Onions, thinly sliced

2 cloves Garlic, minced

Salt and freshly ground Black Pepper, to taste

1/4 cup Dry White Wine

1 1/2 cups Tomatoes, skinned and chopped OR

1 1/2 cups canned Italian plum tomatoes with their juice

Cut the chicken into serving-size pieces, rinse in cold water, and pat dry. Warm the olive oil in a heavy skillet and sauté the onion slices until golden, about 3 minutes. Add the garlic and then add the chicken to the skillet, skin side down. Sauté until golden; turn the chicken once to brown the other side. Season the chicken with salt and pepper. Turn the chicken a few times to even out the cooking. Add the wine and simmer until liquid is reduced by half. Add the tomatoes, reduce the heat to simmer, cover the skillet

loosely, and cook chicken for about 40 minutes, or until it is very tender. Turn and baste the chicken occasionally while cooking. If necessary, add a little water. Transfer chicken to a warm dish and serve. If desired, your Chicken Cacciatore may be prepared in advance and reheated to serve.



12 pieces lasagna, uncooked

1 lb boneless skinless chicken breast, diced

3 cups sliced fresh mushrooms

1 cup thinly sliced carrots

1 cup frozen green peas, thawed and well drained

1/2 cup sliced green onions

1 tsp ground thyme

1/2 cup all-purpose flour

3-1/2 cups skim milk

1/2 cup dry sherry

1/2 tsp salt

1/4 tsp ground red pepper

1 (15 oz) carton lowfat Ricotta cheese

1-1/2 cups grated part-skim Mozzarella cheese, divided

1/2 cup grated reduced-fat Swiss cheese

Prepare pasta according to package directions. Spray large skillet with cooking spray; place over medium-high heat until hot. Add chicken and sauté 4 minutes or until cooked through. Drain well and remove chicken. Spray skillet again with cooking spray and heat over medium-high heat until hot. Add mushrooms, carrots, peas, onions, and thyme; sauté 6 minutes. Set aside, adding to chicken and mixing well. Place flour in medium saucepan. Gradually add milk, stirring with wire whisk until blended; stir in sherry. Bring to a boil over medium heat and cook 5 minutes or until thickened, stirring constantly. Stir in salt and red pepper. Reserve 1 cup of sauce and set aside. Combine Ricotta cheese, 1 cup Mozzarella cheese, and Swiss cheese in large bowl. Pre-heat oven to 350 degrees F. Spread 1 cup of the sauce over bottom of 13- x 9- x 2-inch pan. Arrange 4 pieces of lasagna (3 lengthwise, 1 widthwise) over sauce. Top with half of Ricotta cheese mixture, half of chicken mixture, and half of remaining sauce mixture. Repeat layers, ending with 4 pieces of lasagna. Spread reserved 1 cup of sauce over last complete layer of lasagna, being sure to cover lasagna completely. Cover lasagna with

foil and bake 1 hour. Uncover, sprinkle with remaining 1/2 cup Mozzarella cheese over top. Bake, uncovered, 5 minutes. Cover; let stand 15 minutes before serving. 10 srv



1 cup seedless red or green grapes

1/4 cup fat-free half-and-half

1 1/2 teaspoons cornstarch dissolved in 1 tablespoon water

4 boneless, skinless chicken breast halves (1 1/4 pounds total)

Salt and pepper

1 tablespoon butter

1/2 cup dry white wine

1/2 teaspoon dried tarragon

Season chicken with salt and pepper to taste. Melt butter in a nonstick frying pan over medium-high heat. Add chicken and cook until lightly browned, 3 minutes per side. Add wine and tarragon. Bring to a boil; reduce heat, cover and simmer until chicken is no longer pink when cut, 10 to 12 minutes. Lift out chicken and place in a serving bowl. Add grapes and half- and-half to pan juices. Bring to a simmer over medium heat. Add cornstarch solution and cook, stirring, until sauce bubbles and thickens slightly. Pour sauce over chicken. Serves 4



1-1/2 cups chocolate wafer crumbs

1 cup slivered almonds, toasted and chopped

1/3 cup sugar

1/3 cup butter or margarine, softened

3 (8 oz) pkg cream cheese, softened

1 cup sugar

1/4 cup amaretto or other almond flavored liqueur

1 tsp almond extract

1 tsp vanilla extract

4 large eggs

1 (16 oz) carton sour cream

1 tbs sugar

1 tsp vanilla extract

1/2 cup slivered almonds, toasted

Combine first 4 ingredients; firmly press onto bottom and 1 inch up sides of a 9-inch spring form pan. Set aside. Beat cream cheese at medium speed with an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add liqueur, almond extract, and 1 tsp vanilla; beat well. Add eggs, one at a time, beating after each addition. Pour into prepared crust. Bake at 375 degrees F. for 50 minutes; remove from oven, and let stand 5 minutes (center will be soft). Combine sour cream, 1 tbs sugar, and 1 tsp vanilla; spread evenly on cheesecake. Bake at 500 degrees F. for 5 minutes. Remove to a wire

rack; let cool completely. Cover and chill 8 hours. Before serving, remove sides of pan, and press 1/2 cup slivered almonds around top edge of cheesecake. 10 to 12 servings.



3 cups All-purpose Flour

1 1/2 cups Granulated Sugar

6 Tbs. Cocoa Powder

1/4 tsp. Salt

3 tsp. Baking Soda

3/4 cup Water

3/4 cup Milk

1 1/2 cups Mayonnaise

1 1/2 tsp. Vanilla Extract

Coffee Frosting Ingredients:

2 Tbs. Instant Coffee dissolved in 2 Tbs. hot Water

8-oz. tub of Whipped Topping


In a large mixing bowl, sift together the flour, sugar, cocoa powder, salt, and baking soda. Add water, milk, mayonnaise, and vanilla extract. Mix well until thoroughly blended. Pour batter into a greased and floured 9-inch by 13-inch baking pan.

Bake at 350 for 35-40 minutes, or until toothpick inserted in center comes out clean.

To prepare the frosting, dissolve the instant coffee in the hot water. Empty tub of whipped topping a bowl; add dissolved coffee. Mix with a spoon until thoroughly blended. Allow cake to cool completely in the pan before frosting. The cake is best if you put at least a quarter-inch of the frosting on it. It is also best to store the frosting in the refrigerator and frost the cake just before serving. Refrigerate any leftover cake.



2 pkgs (10.5 oz. each) frozen Tyson(r) Chick'n ChunksTM

1 clove garlic, halved

3/4 cup beer

2 cups shredded American cheese

1 cup shredded Cheddar cheese

1 tablespoon flour

1 can (4 oz.) chopped green chili peppers, drained

1/4 teaspoon bottled hot pepper sauce

1 small tomato, peeled and coarsely chopped

Prepare chunks according to package directions. Meanwhile, rub the inside of a heavy 2-quart saucepan with the cut surfaces of garlic; discard garlic. Add beer and heat slowly. Combine cheeses and flour, tossing to coat cheese. Gradually add cheese to beer, stirring constantly, until cheese melts and mixture is thickened and bubbly. (Do not allow mixture to become too hot.) Stir in chili peppers and hot pepper sauce; heat through. Transfer to a fondue pot; place over fondue burner. Stir in chopped tomato.

To serve, use fondue forks to spear chunks, then dip into hot cheese mixture. Add more beer, if necessary, to thin mixture. Refrigerate leftovers.



2 (8 oz) pkgs cream cheese, softened

1/2 cup cream of coconut

1/2 cup sugar

1/2 tsp vanilla

2 eggs

1 prepackaged 9-inch graham cracker crust

1 cup frozen whipped topping, thawed

1/2 cup toasted shredded coconut

Mix cream cheese, cream of coconut, sugar, and vanilla at medium speed of

electric mixer until blended; add eggs. Mix until blended; pour into crust. Bake at 350 degrees F. for 40 minutes or until center is almost set. Cool. Refrigerate 3 hour or overnight. Top with thawed frozen whipped topping and toasted coconut. Yield: 1 cheesecake. (Cream of coconut is commonly used to make Pina Coladas. The brand I used was Coco Lopez.)




3 cups Water

1 med Onion, chopped fine

2 teaspoons Basil

1 teaspoon Salt

1/4 teaspoon Pepper

3 cups cauliflower florets, cut to uniform size

2 tablespoons Butter

2 tablespoons Flour

1 cup Hot chicken stock

2 cups Milk

1/4 pound Cheddar cheese, cut into small pieces

In a heavy 4 qt kettle, cook water, onion, basil, salt, and pepper covered for 5 minutes over medium heat. Add cauliflower. Cover and cook until cauliflower is soft, about 15 minutes. In a medium saucepan, melt butter. Add flour and mix until none of the flour remains white. Slowly add hot stock. Stir with whisk until smooth. Pour into soup and mix well. In saucepan, heat milk. Add cheese and stir over low heat until melted. Add to soup. Mix well and heat until soup begins to steam. Yield: 6 Servings



2 qts water

1 tsp salt

1 (8 oz) pkg elbow macaroni

4 cups shredded Cheddar cheese

1 (8 oz) carton sour cream

1 cup mayonnaise

2 tbs chopped onion

1 cup cheese crackers, crushed

Bring water and salt to a boil in large Dutch oven; stir in macaroni. Return to a rapid boil, and cook 8 to 10 minutes or until tender; drain. Rinse with cold water; drain. Combine macaroni and next 4 ingredients. Spoon into a lightly greased 11- x 7- x 1-1/2-inch baking dish; sprinkle with crushed crackers. Bake at 325 degrees F. for 30 to 35 minutes. Yield: 6 to 8 servings.



2 tbs butter or margarine

2 tbs all-purpose flour

1 cup chopped onion

1 large clove garlic, minced

2 (14-1/2 oz) cans ready-to-serve chicken broth

4 cups peeled, cubed potatoes (about 3 large)

1/2 cup sliced green onions

1/8 tsp salt (or more to taste)

1/4 tsp ground white pepper

1 cup liquid non-dairy creamer or milk

Melt butter in a Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Add onion and garlic; cook 1 minute or until onion is tender. Gradually add broth, stirring constantly. Add potatoes and next 3 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes, stirring occasionally, or until potatoes are tender. Stir in non-dairy creamer, and heat thoroughly. Yield: 7 cups.



2 1/2 cups water

1 cup sugar

2 cinnamon sticks, broken in half

One 8-ounce package dried Calimyrna figs, stemmed, figs halved lengthwise

One 6-ounce package dried apricots

1 cup dried tart cherries (about 4 1/2 ounces)

3/4 cup brandy

3 tablespoons chopped crystallized ginger

Combine water, sugar and cinnamon sticks in a large saucepan. Stir over medium heat until sugar dissolves. Bring to a boil. Reduce heat to medium-low; cover and simmer for 5 minutes. Add figs and simmer uncovered for 3 minutes. Mix in apricots, cherries and then brandy. Simmer uncovered until all the fruits are tender but still retain shape, about 10 minutes. Remove from heat. Stir in crystallized ginger. Cool. Serve at room temperature or chilled. Makes 8 servings. Note: Compote can be prepared 3 days ahead. Cover and refrigerate.


Raw Pastry for one 9-inch Double Crust Pie

2 (10-oz.) cans Tart Red Cherries

1 cup Granulated Sugar

1/3 cup All-purpose Flour

1/8 tsp. Salt

2 Tbs. Butter

1/4 tsp. Almond Extract

1 Egg Yolk

Preheat oven to 425-F degrees and prepare your pie dough in the bottom of a 9-inch pie tin. Drain both cans of tart cherries, making sure to reserve 1 cup of the liquid.

In a saucepan over medium-high heat, blend together the cup of cherry liquid with the sugar, flour, and salt. Bring the mixture to a boil, stirring often. Reduce the heat to a simmer and let the mixture thicken for about 5 minutes. When thickened, add the butter, almond extract, and cherries. Cover and refrigerate, or - if you're not pressed

for time - let cool on the counter. Pour the cooled cherry filling into the prepared pie

pastry. Either prepare a lattice top by placing strips of pastry horizontally, then vertically, across the top of the pie and lightly brushing it with egg yolk; or slap a whole

raw pastry on top of the cherries, crimp to seal, and slit to bake. Brush with the egg yolk for even browning. Bake for 30 to 35 minutes. Cool before serving. If during the baking your pie crust starts to turn a bit brown, simply place a loose cover of aluminum foil

over it to slow down the browning process.





2 1/2 cups all-purpose flour

1/2 teaspoon salt

15 tablespoons chilled unsalted butter, cut into pieces

5 tablespoons ice water

In a bowl, stir together the flour and salt. Add the butter pieces and, using a pastry blender or a fork, cut in the butter until the mixture looks crumbly and the butter is in

pea-sized pieces. Add the ice water and, using a wooden spoon, work in very briefly to form a rough dough. Do not make the dough a smooth ball. Work unincorporated flour into the dough when rolling out. Wrap the dough and loose flour particles in

plastic wrap and refrigerate for at least 1 hour or for up to 1 week before use.


1/4 cup shredded provolone, Muenster or similar cheese

2 teaspoons mixed chopped fresh herbs (such as tarragon, chives, thyme and/or Italian parsley, in any combination)

8 large eggs

2 tablespoons unsalted butter, cut into bits

4 tablespoons heavy cream

Prepare the pastry dough as directed and refrigerate for 1 hour. Preheat an oven to 400. Butter and flour four 4-inch tart pans or ramekins. Transfer the dough to a floured work surface and dust with flour as well. Roll out 1/8 inch thick and cut out 4 rounds each about 6 inches in diameter. Carefully transfer them to the prepared pans, pressing gently against the bottom and sides. Trim off the overhang and, using your thumb and forefinger, crimp the edges attractively. Score the bottoms and sides several times with the tines of a fork. Line with waxed paper and fill with pie weights or beans. Bake until very light brown, 8-10 minutes. Transfer to a wire rack to cool, then remove the weights

or beans and the waxed paper. Reduce the oven temperature to 350. Sprinkle about 1 teaspoon of the cheese into the bottom of each cooled pastry shell. In a small dish, stir together the remaining cheese and the herbs. Break 2 eggs into each pastry shell,

positioning them side by side, and dot the tops with the butter, dividing it equally. Sprinkle the cheese-herb mixture evenly over the tops, then spoon 1 tablespoon of cream atop each pair of eggs. Bake until the eggs have set, about 8 minutes. Remove from the oven and let cool for 1 minute. Using a narrow spatula, carefully transfer to warmed individual plates and serve immediately. Yield: 4 Servings



2 tablespoons Active Dry Yeast

1/2 teaspoon Sugar

1/2 cup Warm Water

2 Eggs -- slightly beaten

1/2 cup Sugar

1 teaspoon Salt

1/2 cup Butter or Margarine

1 cup Milk

5 cups Flour

In a small bowl, place the yeast, 1/2 tsp. of sugar and warm water. In a large mixing bowl, beat eggs. In a saucepan, melt 1/2 cup sugar, salt, butter and milk, just until warm and melted. Add melted mixture to eggs, then add yeast mixture and flour. Whip with a fork and let rise once (about 45 minutes) in a warm place. This dough will be a little sticky. Form into 36 rolls with greased hands, and bake at 375 degrees F for 10 minutes. Cinnamon Twists: Roll out dough into a 1/4 inch thick rectangle (long). Rub with melted butter, and sprinkle with 1/2 cup sugar mixed with 2 tsp. cinnamon. Add raisins, and roll up and cut into 1/2 inch thick strips. Twist strips and place onto a greased cookie sheet. Bake at 375 degrees F for 10 minutes.



2 cups Whipping Cream

1 cup Sour Cream

1 Tsp. Chicken base

2 Tbs. Clarified Butter

1 Tsp. Flour

1 Jalapeno, minced fine

1 Tbs. Juice from bottled Jalapenos

2 oz. Shredded cheese-equal parts Jack & Cheddar

Heat whipping cream in a heavy saucepan over high heat. When cream is ready to boil, stir in sour cream. After sour cream dissolves, reduce heat to medium. Stir in chicken base and jalapeno juice and simmer. While cream is heating: Make a roux by warming butter in a saucepan over medium heat, adding flour and mixing with a wire whip until mixture starts to turn pale gold. Just before cream mixture is ready to boil again, add roux, whisking briskly and constantly until roux is incorporated. Remove from heat, stir in minced jalapeno and the cheese mixture. Mix well. Makes about 3 1/2 cups. Best served warm!



2 (3-oz.) packages Cream Cheese

3/4 cups Confectioner's Sugar

1/2 cup Peanut Butter

2 Tbs. Milk

1 cup Whipped Cream

1 9-inch Graham Cracker Crust

In a mixing bowl, blend together the cream cheese and confectioner's sugar for about 5 minutes. The longer you blend, the creamier the pie. Add the peanut butter and milk to the mixture, and blend again. Fold in the whipped cream and pour the pie filling

into the graham cracker crust. Refrigerate the pie to chill for several hours before serving. Serve with additional whipped cream, if desired.



1 egg

2 tablespoons water

1 cup Bisquick(r) Original baking mix

1 tablespoon grated lemon peel

1/4 teaspoon garlic powder

4 boneless, skinless chicken breast halves

3 tablespoons margarine or butter, melted

2/3 cup apricot preserves

2 tablespoons lemon juice

1/2 teaspoon soy sauce

1/4 teaspoon ground ginger

1. Heat oven to 425°. Spray jelly roll pan, 15 1/2 x 10 1/2 inch, with cooking spray. Beat egg and water slightly. Stir together baking mix, lemon peel and garlic powder.

2. Dip chicken into egg mixture, then coat with baking mix mixture. Place in pan. Drizzle with melted margarine.

3. Bake uncovered 20 minutes; turn chicken. Bake about 10 minutes longer or until juice is no longer pink when centers of thickest pieces are cut. Heat remaining ingredients in 1-quart saucepan over low heat, stirring occasionally, until warm. Spoon over chicken.



4 boneless skinless chicken breast halves

2 slices fat-free ham halved

2 slices reduced-fat Swiss cheese halved

1/4 cup flour

1/4 cup bread crumbs

1 egg

Heat oven to 350 degrees. Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/8 to 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves. Place 1/2 slice each of ham and cheese on each chicken breast half. Fold in sides; roll up jelly-roll fashion, pressing ends to seal. If necessary, secure with toothpicks. Place flour and bread crumbs in separate shallow bowls. Place egg in another shallow bowl; beat well. Coat chicken with flour;

dip in beaten egg. Roll chicken in bread crumbs; place in ureased 8-inch square baking dish. Spray chicken rolls with nonstick cooking spray. Bake at 350 degrees for 30 to 35

minutes or until chicken is fork-tender and juices run clear. Yield: 4 Servings



1 lb veal, thinly sliced

3 tbs flour

Vegetable oil spray

1-1/2 cups mushrooms, sliced

1/2 lemon

1/2 cup dry white wine

3 tbs parsley, chopped

Cut veal slices into serving pieces, then coat each piece with flour. Coat skillet with vegetable oil spray and add veal. Cook over high heat until lightly browned on both sides. Add sliced mushrooms and sauté until slightly browned. Squeeze lemon over veal in pan; then add wine. Stir all ingredients, and cook one minute more. Arrange veal on serving platter and garnish with parsley. Yield: 4 servings.


MANGO BREAD     Back to Top


1/2 cup oil (Wesson or other)

1/2 cup melted butter

1 1/2 cups granulated sugar

3 eggs

2 cups chopped and mashed mango

1 tsp vanilla

2 cups all purpose flour

2 tsp cinnamon

2 tsp baking soda

1/2 tsp salt

Preheat oven to 350 degrees. Grease and lightly flour a 9"X 9" baking pan

1) Cream together oil, melted butter and sugar.

2) Add eggs, mashed mango and vanilla.

3) In separate bowl, mix together flour, cinnamon, baking soda, salt.

4) Stir dry ingredients into mango mixture, let sit for 10 minutes.

5) Pour into prepared baking pan and bake approx 40 minutes Test for doneness by pressing on center of cake. If it springs back, cake is done. Remember.... Cake is very moist. Contributors note: This is a real favorite. Although it is called Mango Bread, on the island of Maui, it really is a cake and baked in an 9"X 9" baking pan.



1 10-ounce can enchilada sauce

1 14 1/2-ounce can chopped tomatoes, undrained

1 6-ounce can tomato paste

1 4 1/2-ounce can diced green chiles, optional

1 16-ounce can black beans, rinsed and drained

9 ounces uncooked lasagna noodles

1 pint low-fat cottage cheese

3 cups shredded cheddar cheese

Preheat oven to 375 degrees. In bowl, combine enchilada sauce, tomatoes with juice, tomato paste and green chiles. Stir in beans. Spoon 1/3 of sauce mixture over bottom of 12-by-8-inch baking dish. Top with three uncooked lasagna noodles. Spread evenly with 1 cup cottage cheese and sprinkle with 1 cup cheddar cheese. Spoon on half remaining sauce. Add another layer of noodles. Top with remaining cottage cheese and 1 cup cheddar. Add remaining noodles, remaining sauce and remaining cheddar. Cover tightly with foil. Bake 45 to 50 minutes or until noodles are tender. Let stand at least 5 minutes before serving.



1/4 cup honey

2 tbs Dijon mustard

1 tbs soy sauce

1/2 cup finely chopped pecans or other nuts

1/2 cup soft breadcrumbs, preferably whole wheat

2 lbs skinless chicken parts, cut as desired

Preheat oven to 400 degrees F. Lightly coat a baking pan with nonstick spray. Combine the honey, mustard, and soy sauce in a bowl. Toss the nuts and breadcrumbs together on a plate. Brush each piece of chicken with the sauce, then roll it in the crumb mixture. Gently shake off the excess. Place the pieces on the baking pan. Bake for 40 to 50 minutes for drumsticks and thighs, 20 to 25 minutes for large portions of boneless chicken, or 12 minutes for boneless strips. Yield: 4 servings.


ORANGE FLAN     Back to Top

3/4 cups sugar, divided

1/2 tsp grated orange rind

1 (12 oz) can evaporated skim milk

2/3 cup 1% low-fat milk

1/4 cup orange juice

1 tbs Triple Sec or other orange-flavored liqueur

1 cup frozen egg substitute, thawed

1 tsp vanilla extract

1/8 tsp salt

Place 1/2 cup sugar in a medium saucepan. Cook over medium heat, stirring constantly, until sugar melts and is light brown. Pour melted sugar evenly into 8 (6 oz) custard cups, tilting to coat bottoms of cups. Sprinkle grated orange rind evenly over bottoms of cups. Combine evaporated milk and next 3 ingredients in a medium saucepan. Cook over medium heat, stirring constantly, until mixture is thoroughly heated. Combine remaining 1/4 cup sugar, egg substitute, vanilla, and salt in a medium bowl. Beat at medium speed of an electric mixer until blended. Gradually stir 1 cup hot milk mixture into egg substitute mixture; add to remaining hot mixture, stirring constantly. Pour evenly into prepared custard cups. Place custard cups in 2 (9-inch) square pans; pour hot water into pans to a depth of 1 inch. Bake at 350 degrees F. for 55 minutes or until a knife inserted in center comes out clean. Remove cups from water and let cool on wire racks. Cover and chill at least 4 hours. Loosen edges of custards with a knife; invert onto individual serving plates. Yield: 8 servings.


3/4 C (8) egg yolks

2/3 C sugar

1 tsp grated orange peel

1/2 C orange Juice

1 C sifted cake flour

1 C (8) egg whites

1 tsp cream of tartar

1/2 tsp salt

2/3 C sugar

Preheat oven to 325* Beat egg yolks till thick and lemon-colored; gradually add 2/3 C sugar, beating till thick. Combine orange peel and juice; add to egg mixture alternating with cake flour. Beat egg whites with cream of tartar and salt till soft peaks form. Gradually add 2/3 C sugar, beating till stiff peaks form. Gently fold into the egg yolk mixture. Bake in an UNGREASED 10" tube pan for about 1 hour and 10 to 15 minutes. Invert and cool.


7 minute Orange Frosting

2 unbeaten egg whites

1 1/2 C sugar

2 tsp light corn syrup

OR 1/4 tsp cream of tartar

1/3 C orange juice

1-2 tsp grated orange peel

dash of salt

Place al ingredients except orange peel in top of double boiler (don't place over boiling water); beat 30 sec. at low speed to blend. Place over boiling water, but not touching water. Cook, beating constantly, till frosting forms stiff peaks, about 7 minutes (don't overcook). Remove from boiling water. Pour into mixing bowl and add the orange peel; beat till of spreading consistency, about 2 minutes. Frosts sides and top of cake.


ORIENTAL SALAD     Back to Top

1 (17 oz.) can English Peas, drained

1 (14 oz.) can bean sprouts, drained

1 (12 oz.) can White shoepeg corn, drained

1 (8 oz.) jar sliced mushrooms, drained

1 (4 1/2 oz.) jar chopped pimento, drained

1 large green pepper thinly sliced

1 large onion thinly sliced

1 cup celery thinly sliced



1 cup sugar

1 cup vegetable oil

1/2 cup vinegar

1/2 cup water

2 Tblsp. red wine vinegar

1 Tblsp soy sauce

1 tsp. dry mustard

1/2 tsp. salt

1/2 tsp. paprika

1/4 tsp. pepper

1 clove garlic, crushed

Combine vegetables in a large bowl and toss lightly. Combine remaining ingredients and stir well. Pour marinade over vegetables, stirring gently. Cover and chill overnight. Drain vegetables or serve salad with a slotted spoon. Makes 12-15 servings


PASTA E FAGIOLI     Back to Top

Makes about 4 quarts

1/4 cup extra virgin olive oil

1/4 pound salt pork or bacon, finely diced

1 white onion, diced

2-4 cloves garlic, peeled and mashed

1 15-ounce can red kidney beans with liquid

1 15-ounce can great northern beans with liquid (or cannellini or navy beans)

3 stalks celery, including leaves, sliced

1 1/2 teaspoons salt (more to taste)

1-2 teaspoons crushed red pepper (more to taste)

1/2 teaspoon black pepper, freshly ground

1 teaspoon dried oregano

2 tablespoons chopped fresh basil (or about 1 teaspoon dried basil)

2 14 1/2-ounce cans Italian tomatoes with juice, coarsely chopped

1 15-ounce can tomato sauce

1 12-ounce can V-8 juice

1 carrot, cut in julienne

1/4 cup chopped fresh Italian parsley

1/2 pound small or large ditalini (tube-shaped pasta)

1/4 cup freshly grated Romano, Parmesan or Pecorino cheese

For meatballs (optional):

1/4 pound ground beef (preferably sirloin)

1 egg

2-4 tablespoons seasoned bread crumbs

Heat olive oil in heavy skillet over medium heat. Add salt pork or bacon and cook, stirring frequently, 6-8 minutes or until fat melts and meat browns. Add onion and garlic and saute until onion is translucent. Remove from heat and set aside. In large stockpot over medium-high heat, combine kidney beans and great northern beans, celery, salt, crushed red pepper, black pepper, oregano, basil, tomatoes (with juice), tomato sauce, V-8 juice, carrot and parsley. Add onion mixture. Bring to boil; reduce heat to low and simmer 10 minutes.

To make meatballs (optional): In mixing bowl, combine ground meat with egg and bread crumbs. Form into miniature meatballs. Add to soup and simmer 5-8 minutes or until meat is cooked. If additional liquid is needed, add a bit of boiling water to stockpot.

Cook pasta in boiling water to al dente stage according to directions on pasta package. Drain. Add pasta to soup and simmer 5 minutes. Pour soup into tureen and sprinkle with grated cheese.




1 pkg yellow cake mix

1/3 cup butter or margarine, softened

1 egg


1/2 cup firmly packed brown sugar

1-1/2 cups dark corn syrup

1 tsp vanilla

3 eggs

1 cup chopped pecans

Heat oven to 350 degrees F. Grease 13- x 9-inch pan. Reserve 2/3 cup of the dry cake mix for filling. In large bowl, combine remaining dry cake mix, butter, and 1 egg at low speed until well blended. Press in bottom of greased pan. Bake at 350 degrees F. for 15 to 20 minutes or until light golden brown. In large bowl, combine reserved 2/3 cup cake mix, brown sugar, corn syrup, vanilla, and 3 eggs at low speed until well blended. Pour

filling mixture over warm base; sprinkle with pecans. Bake an additional 30 to 35 minutes or until filling is set. Cool completely. Cut into bars. Store in refrigerator. 36 br .



Makes 7 large funnel cakes

2 quarts peanut or canola oil

2 cups whole milk

2 large egg yolks

1 teaspoon vanilla extract

1 vanilla bean, split and scraped

3 1/4 cups all-purpose flour

1/2 cup granulated sugar

2 teaspoons baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon salt

Powdered sugar

Fill a deep pan with oil, filling it no more than halfway, but at least 2 inches deep. Heat oil to 375 degrees. While oil is heating, beat milk and eggs together in medium bowl. Add vanilla extract and scrape in vanilla bean seeds. Add flour, sugar, baking soda, baking powder and salt, and stir until smooth. Transfer batter to a pastry bag with a No. 3 tip and pipe directly into the heated oil. It is very important that the tip does not touch the oil because the batter will cook inside the tip, and then it will be impossible to pipe the funnel cake. Keep the tip about 1 inch from the oil and make slow circular motions with the bag. There is no proper way to do this; just have fun making shapes with the batter. Do not crowd the pan. If using a 12-inch pan, cook 1 funnel cake at a time. If using an 18-inch pan, cook two at a time. Remember, they will spread a bit. It will take about 1 minute for them to cook on first side. Then, flip them over and cook for 30 seconds on the other side. Take out and drain on paper towels. Sprinkle powdered sugar generously over the funnel cakes and serve immediately.



1 pound russet or thin-skinned potatoes, peeled and thinly sliced

1 large onion (8 ounces), peeled and thinly sliced

1 can (14 1/2 ounces) fat-free chicken broth

2 cups water

1/4 teaspoon salt

1/8 teaspoon each white pepper and ground nutmeg

1/3 cup fat-free half-and-half

Place potatoes, onion, chicken broth, water and salt in a 2- to 3-quart pan. Bring to boil; reduce heat; cover and simmer until vegetables are very soft, 35 to 40 minutes. Coarsely mash vegetables with potato masher. If you prefer thicker soup, scoop out half of solids with slotted spoon, whir briefly in blender and return to soup. Stir in pepper, nutmeg and half-and-half. Simmer, without boiling, until soup is hot. Serves 4



1 1/2 to 2 qts leftover mashed potatoes (or make up a batch and chill)

2 large eggs

2 tsp parsley flakes

1/4 cup romano cheese (grated)

salt & pepper to taste

2 Tblsp bacon bits

Italian seasoned bread crumbs

oil for frying

Thoroughly mix together the first 6 ingredients, form into patties, dredge in bread crumbs and fry in oil until golden brown. Serve hot. NOTE: If potato mixture is too soft to hold together, add either some instant potato mix or some flour.



When you need a simple dessert sauce, melt some spreadable fruit with lemon juice and almond extract. Drizzle mixture over cake, ice cream, or fruit.


2/3 cup seedless raspberry spreadable fruit

1 tablespoon lemon juice

1/4 teaspoon almond extract

In a small saucepan combine raspberry spreadable fruit, lemon juice, and almond extract. Cook and stir just till melted. Cool slightly.



1/2 cup light corn syrup

1 cup sugar

1 cup water

3 - 1 ounce squares unsweetened chocolate

1 teaspoon vanilla

1 cup evaporated milk

Combine corn syrup, sugar and water; cook to soft ball stage (236 degrees). Remove from heat; add chocolate squares and stir until chocolate melts. Add vanilla. Slowly add evaporated milk; mix thoroughly. Cool. This should be heated in a jar in hot water for hot fudge sundaes. Makes 3 1/2 cups sauce.



Serves 4

3/4 cup short grain rice

1 cup milk

1/4 cup heavy cream

4 tablespoons brown sugar

Pinch of grated or ground nutmeg

2 tablespoons fresh mint, chopped

1 teaspoon vanilla extract

2 tablespoons chopped toasted hazelnuts

For sauce:

1 cup raspberries, fresh or thawed if frozen

2 tablespoons confectioners' sugar

1 teaspoon almond extract

Mix rice, milk, cream, sugar, nutmeg, mint, vanilla and nuts and spoon into 4 molds. Cover with pleated foil and secure with string. Place molds in steamer tiers, cover with lid and steam for 1 hour over boiling water, or until set. Meanwhile, puree sauce ingredients in a food processor or blender until smooth. Press through a sieve to remove any seeds. Turn puddings out onto serving plates and spoon sauce over. Serve immediately.



1 (4 to 5 lb) boneless pork loin roast, rolled and tied

1/2 tsp salt

1/2 tsp garlic salt

1/2 tsp chili powder

1 cup apple jelly

1 cup ketchup

2 tbs vinegar

1 tsp chili powder

1/2 cup crushed corn chips

Rub roast on all sides with salt, garlic salt, and 1/2 tsp chili powder. Place roast, fat side up, on a rack in a shallow roasting pan. Insert meat thermometer into thickest part of roast, making sure thermometer does not touch fat. Bake at 325 degrees F. for 2 hours or until thermometer registers 165 degrees F. Combine jelly, ketchup,, vinegar, and 1 tsp chili powder in a small saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 2 minutes. Brush roast with jelly mixture. Sprinkle with corn chips. Return to

oven; bake at 325 degrees F. for 10 to 15 minutes or until thermometer registers 170 degrees F. Serve with sauce. Yield: 12 to 15 servings.



4 russet potatoes, peeled and cut into 1/4-inch-thick slices (about 1-3/4 lbs)

4 cups shredded red or green cabbage

3 lbs beef chuck, rump, or round roast, trimmed of as much fat as possible

1 (2 oz) pkg sauerbraten beef pot roast recipe mix

1/2 cup water

1 tbs red wine vinegar

Layer potatoes in the bottom of a 4-quart electric slow cooker. Add the cabbage and top with the roast. Mix together the dry sauerbraten mix and water until well blended. Pour over the roast. Cover and cook on the low heat setting 9 to 10 hours, or until the beef is tender. Skim off and discard any fat from the sauce. Gently stir in the vinegar. Cut the meat into pieces before serving. Yield: 6 servings.


5 ounces Semisweet Chocolate

2 Baking Chocolate Squares

1/3 cup Butter or Margarine

3/4 cup Sour Cream

2/3 cup Brown Sugar -- packed

1/4 cup Light Corn Syrup

1 Egg

2 teaspoons Vanilla

1 1/2 cups Flour

1 teaspoon Baking Soda

1/4 teaspoon Salt

1/2 cup Chocolate Chips -- semi-sweet or milk

Preheat oven to 400 degrees F. Mix semisweet chocolate, baking chocolate, and butter together, then melt carefully in microwave or over simmering water in double boiler. Allow to cool to lukewarm (about 110 degrees F). In a mixing bowl, mix sour cream, sugar, corn syrup, egg and vanilla. Add melted chocolates and mix well. Blend flour, soda and salt in a mixing bowl, then add to the chocolate mixture and mix well. Add the chocolate chips and stir to distribute evenly. Pour batter into 12 paper-lined or greased muffin tins. Bake for 18 - 20 minutes or until a toothpick inserted into the center comes out clean. Remove from muffin tins and allow to cool on wire racks. Freezing tips: Be sure to let muffins cool completely before freezing. Flash freeze on baking sheets, and package tightly in zip baggies, or with vacuum sealer. You can keep these frozen for up to six months.



This is refreshing and light enough for breakfast. It keeps for days in the refrigerator.

1 cup water

1/3 cup sugar

1/4 cup grapefruit rind strips

1/4 cup orange rind strips

2 tablespoons dried sweet cherries

1/4 teaspoon whole cloves

1/4 teaspoon whole allspice

One 3-inch cinnamon stick

2 cups pink grapefruit sections (about 2 large grapefruit)

1 1/2 cups orange sections (about 4 oranges)

3/4 cup tangerine sections (about 2 tangerines)

Orange rind strips (optional)

Combine water, sugar, grapefruit rind strips, orange rind strips, dried cherries, cloves, allspice and cinnamon stick in a small saucepan. Bring to a boil; cover, reduce heat and simmer 10 minutes. Strain mixture through a sieve into a bowl; discard solids. Combine sugar mixture and citrus sections in a large bowl. Cover and chill 3 hours or more. Garnish with additional orange rind strips, if desired. Makes 6 servings.



(fried or baked)

Makes about 2 dozen

2 large eggs, well beaten

3/4 cup sugar

3 tablespoons unsalted butter or margarine, melted

3/4 cup mashed sweet potatoes (1 large boiled sweet potato)

3 1/2 cups unbleached flour

4 teaspoons baking powder

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

4 tablespoons milk

Vegetable oil for frying or baking

1 cup sugar mixed with 1 teaspoon ground cinnamon

In a large bowl, whisk together eggs, sugar and butter. Stir in mashed sweet potatoes and blend well. In another bowl, sift together flour, baking powder, cinnamon and nutmeg. Stir flour mixture by thirds into potato mixture, alternating with halves of the milk, ending with flour mixture. Cover bowl with plastic wrap and refrigerate for at least 1 hour.

Divide dough in half and keep half refrigerated while rolling out the other half on a floured work surface to a 1/2-inch thickness. Cut out doughnuts with a doughnut cutter (or use a 2 1/2- to 3 1/2-inch biscuit cutter, and a smaller cookie or aspic cutter to cut the center hole), transferring doughnuts and their separate holes to a baking sheet lined with parchment paper. Cover with a towel and refrigerate while rolling and cutting second half of dough.

To fry doughnuts: Fill a deep pan no more than halfway with oil, at least 2 inches, and slowly bring oil to 375 degrees over moderate heat. Slide doughnuts into oil with a pancake turner, cooking 2 to 3 at a time. Turn with a slotted spoon when the underside is golden brown. When both sides are golden brown, about 3 minutes in all, lift out with a slotted spoon and drain on paper towels. Transfer to a rack over wax paper and sprinkle with cinnamon sugar.

To bake doughnuts: Preheat oven to 375 degrees. Place chilled doughnuts with their separate holes on a greased baking sheet at least 1 inch apart, and brush doughnuts and holes with oil. Bake until golden brown, about 15 minutes. Spread sugar mixture on wax paper. Brush warm doughnuts lightly with oil and roll in sugar mixture.

Note: Baked doughnuts will have a slightly heavier texture and a less pronounced flavor than fried ones. Makes about 2 dozen.



1-1/2 pounds tiny new potatoes (about 15 to 18) or medium red potatoes (about 5)

1 tablespoon butter or butter, cut up

1 tablespoon teriyaki sauce

1/4 teaspoon garlic salt

1/4 teaspoon dried Italian seasoning, crushed

Dash ground black pepper

Dash ground red pepper

Fresh snipped rosemary (optional)

Dairy sour cream (optional)

Wash potatoes; scrub thoroughly with a vegetable brush. Cut tiny new potatoes into quarters or the medium potatoes into 1-inch pieces. Place potatoes in a 1-1/2-quart microwave-safe casserole. Add butter or margarine, teriyaki sauce, garlic salt, Italian seasoning, black pepper, and red pepper. Toss to combine. Cover; micro-cook on 100% power (high) for 11 to 15 minutes or until potatoes are tender, stirring twice during cooking. Stir before serving. Garnish with snipped rosemary and serve with sour cream, if desired. Servings: Makes 5 side-dish servings



The County Health Department recommends the following solution for cleaning cutting boards, counters and other surfaces in your kitchen, which are used for preparing or eating food. It is inexpensive, environmentally friendly, and very safe. 1 tsp. Chlorine Bleach (Clorox) 1 quart Water Mix in a spray bottle, and use to clean kitchen surfaces. When using on cutting boards, be sure to wipe and then air dry before sliding wooden

cutting board, back into counter top. (This solution is effective for 3 days only, so be sure to make new solution often). Note: using vegetable oil, once per month, on the wooden cutting board, is a sufficient treatment to keep the wood preserved. Rub a

small puddle of vegetable oil into the clean surface, using a paper towel, or your hand, then let sit for about ten minutes. Wipe excess oil from surface, then spray with bleach solution, wipe and let air dry.



2 tablespoons margarine or butter

1 pound cooked turkey, diced (1 1/2 cups)

1 medium red bell pepper, cut into thin, bite-size strips (1 cup)

1/2 cup thinly sliced green onions

2 chipotle chiles in adobo sauce (from 11-ounce can), drained, chopped

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon cinnamon

1 teaspoon dried oregano leaves, crushed

2 cups cubed fresh or frozen mango, thawed

1 cup Old El Paso Thick 'n Chunky Salsa

1/4 cup raisins

1 (11.5-ounce) package (8-count) Old El Paso Flour Tortillas

Melt margarine in large skillet over medium heat. Add turkey, bell pepper, onions, chipotle chiles, cumin, coriander, cinnamon and oregano; mix well. Cook 2 minutes or until turkey is thoroughly heated and vegetables are crisp-tender. Add mango, salsa and raisins; mix well. Reduce heat to low; cook 3 to 5 minutes or until thoroughly heated, stirring occasionally. Meanwhile, heat tortillas as directed on package. Spoon turkey mixture onto warm tortillas; roll up. Makes 8 wraps



Meal One:

1 whole Chicken -- roasted, ready-to-eat

Meal Two:

8 cups Water

1 teaspoon Salt

1 medium Carrot -- shredded

1 teaspoon Parsley -- dried flakes

1/4 teaspoon Black Pepper


2 cups Flour

3 Egg Yolks

1 whole Egg

2 teaspoons Salt

1/2 cup Water -- more or less

Meal One: On a busy day when you just cannot face cooking dinner, pick up a rotisserie roasted chicken at your local grocer, and serve it with a pre-packaged tossed salad, instant mashed potatoes or instant stuffing, and bakery rolls. Enjoy your evening and let go of the stress. Do NOT throw away the chicken carcass or left over chicken when you have finished. You will need these. When your meal is finished, place the carcass in a large Dutch oven sized pan, and cover with water. Add the 1 tsp. salt, cover and simmer for two hours, on low heat. You can place any left over chicken in a covered container, and refrigerate. When your chicken has boiled for two hours (and your house smells heavenly, reducing your stress further) carefully remove the carcass and pieces of meat and bone, from the broth. Place these in a container, cover and refrigerate. Now, carefully pour the broth from the pan, into a large bowl, which can be covered and

refrigerated. It is important to drop the temperature of the broth, as soon as possible, and so two smaller containers are great to use as well. You can leave the chicken, broth and carcass in your refrigerator for up to 4 days before making your soup for a second meal.

Meal Two- Chicken Soup:

Two or more hours before you are ready to make your soup, you will need to

make your noodles. The noodles need to air dry between being made, and being added to the hot soup. To make the noodles, place flour and salt into a large mixing bowl, and stir with a wire whisk, to evenly distribute salt. Now, make a 'well' in the center of the flour mixture, and add egg yolks, egg and water, one tablespoon at a time, mixing until dough is stiff, but easy to roll. You may not need to use all of the water. Divide dough into three equal portions, and roll dough, one portion at a time, on a floured surface, using a rolling pin. Roll dough into paper thin rectangle shapes, while keeping remaining dough covered. Sprinkle rectangle with flour, lightly, and fold dough loosely , lengthwise into thirds. Cut crosswise with a sharp knife, into 1/4 to 1/3 inch strips. Unfold strips, and place onto a dry towel to dry until stiff and dry. Strips may be broken into shorter pieces when dry, if you like. One hour before you are ready to serve your soup, remove broth from refrigerator, and skim the fat layer from the top of the broth. Throw away this fat layer. Place broth into the large Dutch oven sized pan again, and heat to boiling point at medium-high heat. While broth is heating, remove chicken carcass and left-overs from refrigerator, and remove chicken from bones. Throw away the bones and skin. Shred boned chicken and left-overs, making sure no bones are left in the chicken, and add the chicken to the broth. Add shredded carrot, parsley and black pepper, and continue to

simmer for 30 minutes. Now, you are ready to add the noodles. Place noodles into broth, stir well, and continue simmering for 12 - 15 minutes longer. Serve soup with bread of your choice.



1 lb lean ground beef (or ground turkey)

2 cups uncooked wagon wheel pasta

1 (14-1/2 oz) can stewed tomatoes

1-1/2 cups water

1 (10 oz) pkg frozen corn

1/2 cup barbecue sauce

In large skillet, cook beef over medium heat 5 minutes or until well browned. Stir in pasta, tomatoes, water, corn, and barbecue sauce; bring to a boil. Reduce heat to low; cover and simmer 15 to 20 minutes or until pasta is tender, stirring occasionally. Add salt and ground black pepper to taste. Yield: 4 servings.



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