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Recipes from Spike & Jamie

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Contents Disk 11

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).




































































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



3/4 cup dried apricots

1 cup hot apple juice or cider

1 crisp green or red apple, quartered, cored and diced

2 tablespoons chopped, toasted walnuts

1 tablespoon cinnamon sugar

1/2 pint raspberries or strawberries (optional)

Soak dried apricots in hot juice overnight. In morning, drain, slice in half and place in mixing bowl. Add apple and walnuts; toss to blend. Sprinkle with cinnamon sugar; toss to blend. Divide between two stemmed glasses. Spoon berries over each serving. Serve immediately. Serves 2



8 beaten eggs

1 cup ricotta cheese

1/2 cup milk

1/2 teaspoon dried basil, crushed

1/4 teaspoon salt

1/4 teaspoon fennel seed, crushed

1/4 teaspoon pepper

1 10-ounce package frozen chopped spinach thawed and well drained

1 cup chopped tomatoes

1 cup shredded mozzarella cheese (4 ounces)

1/2 cup thinly sliced green onion

1/2 cup diced salami

In a large mixing bowl combine eggs and ricotta cheese; beat just until combined. Stir in milk, basil, salt, fennel seed, and pepper. Fold in spinach, tomatoes, mozzarella, green onion, and salami. Spread evenly in a greased 3-quart rectangular baking dish. Bake in a 325 degrees F. oven for 30 to 35 minutes or until a knife inserted near center comes out clean. Let stand for 10 minutes before serving. Servings: 6 to 8



2 cups all-purpose flour 1/2 t. salt

3 T. sugar 2 cups warm water (105 F)

1 envelope active dry yeast (1 T.)

In a 4 or 6 cup plastic pitcher (with a strainer lid), combine all ingredients. Beat with a wooden or plastic spoon. Fermentation will dissolve small lumps. Cover pitcher with lid, turning strainer in lid to pouring lip. Set in a warm place, free from drafts (85 F). Let ferment 2 to 3 days. Stir mixture several times each day with a wooden or plastic

spoon. TO USE, stir and remove starter needed for recipe. Refrigerate remaining starter in pitcher that has a lid with an air vent. Label container with contents and date made. Replenish every 7 to 10 days by stirring in equal amounts of water and all-purpose flour. After replenishing, let stand at room temperature overnight. Return to refrigerator. If a clear liquid forms on top, stir back into starter. Makes 3 to 4 cups of starter.



1 1/4 pounds boneless top sirloin, 1 inch thick

1/3 cup prepared peanut sauce

* Asian Noodles:

1/4 cup rice wine vinegar

2 tablespoons vegetable oil

4 teaspoons soy sauce

1 1/2 teaspoons sugar

1 teaspoon grated fresh ginger

4 ounces uncooked angel hair pasta

1 cup cucumber, seeded, halved and thinly sliced

1 medium red bell pepper, cut into strips 1 1/2 inches by 1/8-inch

In large bowl, whisk together vinegar, vegetable oil, soy sauce, sugar and ginger until blended. Set aside. Cook pasta according to package directions; drain. Add pasta, cucumber and bell pepper to dressing and toss gently to coat. Cut sirloin into 1 1/4-inch pieces. Thread equal amounts of beef onto each of four 10-inch metal skewers. Brush beef with half the peanut sauce. Place kabobs on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 8 to 10 minutes for medium rare to medium; turn once halfway during cooking time and brush with remaining peanut sauce. Serve kabobs with Asian Noodles. Makes 4 servings. Note: Asian noodles are served at room temperature. Look for peanut sauce in the Asian foods section of most supermarkets.


BOULJOL    Back to Top

1 lb. of boneless Saltfish (Salted Cod)

1 medium Onion, finely chopped

2 medium Tomatoes, chopped

1/4 cup Green Onions or Scallions, chopped with the green tops

1 Sweet Red or Yellow Pepper, rinsed, deseeded, and chopped

1 small Hot Pepper, rinsed, deseeded, and chopped

1 Hard-boiled Egg, chopped

1 Cucumber, peeled, deseeded, and finely chopped

1 Tbs. Granulated Sugar

Juice of 2 fresh Limes

3 Tbs. Vegetable Oil

Boil the saltfish in water to extract some of the saltiness, then drain and clean, making sure to remove any stray bones. Cut up the fish into very small pieces. While fish is boiling, toss together the chopped onion, tomatoes, scallions, sweet pepper, hot pepper, and chopped hard-boiled egg. Add the prepared cucumber and the salt fish. In a small mixing bowl, blend together the sugar, lime juice, and vegetable oil. Whisk until well blended. Pour the mixture over the cooked fish and vegetables. Toss, then serve.

Serves 4 or 5



1 lb sausage

1 doz eggs

1 doz flour tortillas (soft taco size)

2 cups shredded cheese (cojack or a Mexican cheese blend)

1 cup salsa

Brown sausage in skillet. Drain off fat. Lightly beat eggs & scramble with sausage in skillet. Set aside. Warm tortillas in microwave. Place about 1/3 cup of egg/sausage mixture on to 1 tortilla. Sprinkle with some cheese & add 1 teaspoon of salsa. Roll up burrito style. Place burritos on a cookie sheet & flash freeze for about 30 minutes. Wrap

each burrito in plastic wrap & place wrapped burrito in a large ziploc bag. Freeze.

To serve: unwrap burrito & microwave for approximately 2 minutes.



14 oz Caramels

1/3 c Evaporated milk

8 oz sweet chocolate

6 tb Butter

4 ea Eggs

1 c Sugar

1 c Flour (sifted)

1 ts Baking powder

1/2 ts Salt

2 ts Vanilla

6 oz Chocolate chips

1 c Chopped walnuts

Preheat oven to 350. Grease and flour a 9 x 13 baking pan. Combine caramels and evaporated milk in top of double boiler over low heat. Cover and simmer until caramels are melted, stirring occasionally. Set aside, keeping warm. Combine sweet chocolate and butter in 2 quart saucepan. Place over low heat stirring occasionally until melted. Remove from heat. Cool to room temperature. Beat eggs until foamy using electric mixer at high speed. Gradually add sugar, beating until mixture is thick and lemon colored. Sift together flour, baking powder and salt. Add to egg mixture mixing well. Blend in cooled chocolate mixture and vanilla. Spread half of mixture into prepared baking pan. Bake for 6 minutes. Remove from oven and spread caramel mixture carefully over baked layer. Sprinkle with chocolate chips. Stir 1/2 cup of walnuts into

remaining chocolate batter. Spread batter by spoonfuls over the caramel layer. Sprinkle with remaining nuts. Bake for 20 minutes. Cool in pan on rack. Refrigerate before cutting into bars or squares. Yield: 25 Servings



2/3 cup packed brown sugar

2 tbs butter or margarine, softened

3/4 cup low fat buttermilk

1 tsp vanilla extract

2 large egg whites

3/4 cup whole wheat flour

1-1/2 cups regular oats

2 tsp baking powder

1 tsp ground cinnamon

1/4 tsp baking soda

1/4 tsp salt

1 cup shredded carrot

1/2 cup raisins

Cooking spray

Heat oven to 350 degrees F. Beat sugar and butter at medium speed of an electric mixer until well blended, about 5 minutes. Add buttermilk, vanilla, and egg whites; beat well. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, baking powder, cinnamon, soda, and salt; gradually add to sugar mixture, beating just until blended. Stir in carrot and raisins. Pour batter into an 11- x 7-inch baking dish coated with cooking spray. Bake at 350 degrees F. for 30 to 35 minutes or until a wooden pick inserted in center comes out almost clean. Cool in baking dish on a

wire rack. Cut into bars. Yield: about 12 servings.



1-1/2 lbs ground beef

1/2 cup chopped onion

1 (8 oz) can tomato sauce

1 (4 oz) can chopped green chilis, drained

2 tsp chili powder

1/2 tsp garlic salt

1 egg, beaten

1-1/2 cups shredded Cheddar cheese, divided

1/2 cup dairy sour cream

1 (10 oz) can refrigerated buttermilk biscuits

Cook beef and onion in large skillet until meat is browned, stirring to crumble. Drain off pan drippings; stir in tomato sauce, chilies, chili powder, and garlic salt. Reduce heat, and cook, uncovered, over low heat 10 minutes, stirring occasionally; remove from heat. Combine egg, 1/2 cup Cheddar cheese, and sour cream; mix well. Add to meat mixture, stirring well; set aside. Separate each biscuit into two halves, making 20 biscuit rounds. Press 10 rounds into a greased 8-inch baking dish. Top with meat mixture. Cover with remaining biscuit rounds. Bake, uncovered, at 350 degrees F. for 25 minutes. Sprinkle with remaining 1 cup cheese; bake an additional 5 minutes. Yield: 6 to 8 servings.



2-1/4 cups all-purpose flour

3/4 tsp salt

1/2 tsp soda

1 cup butter or margarine, softened

1 cup firmly packed brown sugar

1 tsp almond extract

1/2 tsp vanilla extract

2 eggs

2 cups blanched almonds, chopped

1/2 cup maraschino cherries, chopped

Combine flour, salt, and soda; set aside. Combine butter and sugar in a large mixing bowl; cream until light and fluffy. Stir in flavorings. Add eggs, one at a time, beating well after each addition. Add dry ingredients, mixing well. Stir in almonds and cherries. Drop batter by heaping teaspoonfuls onto lightly greased cookie sheets. Bake at 350 degrees F. for 10 to 12 minutes or until lightly browned. Cool on wire racks. Yield: about 7 dozen.



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.



For the Frijoles:

3 cups dried beans, kidney, pinto or pink navy

Cold water

l large onion

4 small hot chili peppers (optional

Cover beans with cold water and bring to a boil. Skim if needed. Add whole onion and , if desired, the small hot chili peppers. Cook beans slowly from 2 to 4 hours with plenty of water, stirring occasionally. When tender, wash in colander with running water. Removing onion and peppers. Set aside, covered with water.

For the Chili Con Carne:

4 Tb. oil

3 lbs. lean beef, coarsely chopped

1 lb. lean pork, coarsely chopped.

2 cups onion, coarsely chopped

8 cloves garlic chopped

1/4 cup paprika

1/2 cup chili powder

1/2 tsp. cayenne pepper

4 tsp. salt

3 Tb. cumin

1 tsp. coriander (optional)

1 bay leaf remove after cooking

1 Tb.. whole rosemary leaves crushed

2 Tb. whole oregano leaves, crush in your hands

1 teaspoon sweet basil

3 cups tomato puree

2 quarts meat stock, or left over coffee, or bouillon

Place oil, beef, and pork in Dutch oven. Brown well. Add onions, garlic, paprika, chili powder, cayenne pepper, salt, and spices. Fry for about 15 minutes, stirring and tossing. Add herbs with the puree to meat mixture. Add one third of the stock or other liquid and bring to a boil. Reduce heat and simmer for 12 hours or so, adding stock as needed. Proper chili is neither thick nor thin, and is supposed to be slightly greasy. When ready to serve, stir in the beans which have been reheated by bringing to a boil.

Drain the and dump into the "con carne." A spoonful of chopped onions and sweet green and red peppers placed on top of each bowl adds to the flavor and appearance. Serves 10 to 12



1/3 cup superfine sugar (or whirl granulated sugar in food processor until fine)

1 3/4 cups all-purpose flour, sifted

Pinch of salt

1/3 cup cocoa powder, sifted

1 cup unsalted butter, cut into pea-size pieces

Parchment paper (to line pans)

For decoration:

4 ounces semisweet chocolate

1 ounce white chocolate

For cookies, mix sugar, flour, salt and cocoa powder in bowl. Add butter and rub in with fingertips to form dough. Put dough on lightly floured surface and roll it out 1/4-inch thick. Cut out cookies with 2-inch heart-shaped cutter (or other shapes, if desired). Put cookies on baking sheets lined with parchment, making sure cookies do not touch one another; chill for 1 hour. Bake cookies in preheated 250-degree oven for about 45 minutes, or until firm. Cool on baking sheets for a few minutes before removing to wire rack to cool completely. For decoration: Melt chocolates separately. Put melted white chocolate into a paper piping bag (or small zipper plastic bag), snipping a very tiny hole in the point. Spread semisweet chocolate over cookies. Before it has set, pipe white chocolate over cookies, in lines for feathered pattern or swirls for marbled pattern. Using toothpick, lightly draw through the two chocolates to create designs. Let chocolate set.



6 bacon strips

6 cups frozen cubed hash brown potatoes

3/4 cup chopped green pepper

1/2 cup chopped onion

1 tsp. salt

1/4 tsp. pepper

6 eggs

1/2 cup shredded cheddar cheese

In a large skillet over medium heat, cook bacon until crisp. Remove bacon; crumble and set aside. Drain, reserving 2 tablespoons of drippings. Add potatoes, green pepper, onion, salt and pepper to drippings; cook and stir for 2 minutes. Cover and cook, stirring occasionally, until potatoes are browned and tender, about 15 minutes. Make six wells in the potato mixture; break one egg into each well. cover and cook on low heat for 8-10 minutes or until eggs are completely set. Sprinkle with cheese and bacon. serves 6



Perfect for the holiday season. Cranberries add tang to the filling of these colorful sandwich cookies. You will have some small un-sandwiched cookies, too.


3/4 cup (1 1/2 sticks) unsalted butter, room temperature

1 teaspoon vanilla extract

1/4 teaspoon grated lemon peel

1 cup sugar

1 large egg

1 egg yolk

2 1/4 cups all purpose flour

1/4 cup cornstarch

1/4 teaspoon (generous) ground cloves


1 cup fresh cranberries

1/4 cup sugar

3/4 cup raspberry preserves

Powdered sugar

For Cookies:

Using electric mixer, cream butter, vanilla and lemon in bowl until light. Gradually add sugar and beat until blended. Beat in egg and yolk. Combine flour, cornstarch and cloves. Beat half of dry ingredients into butter mixture. Stir in remaining dry ingredients. Gather dough into ball (dough will be soft). Divide dough into 4 pieces; flatten each into disk. Wrap each in plastic and chill 1 hour. Preheat oven to 350°F. Butter heavy large nonstick cookie sheets. Roll 1 dough piece out (keep remainder refrigerated) on floured surface to thickness of 1/8 inch. Cut out star-shaped cookies using floured 3-inch star cutter. Transfer to prepared cookie sheets, spacing 1/2 inch apart. Repeat rolling and cutting with second dough piece. Gather scraps and reroll, chilling dough briefly if soft. Cut out more 3-inch star cookies. Transfer to prepared cookie sheets. Chill cookies 10 minutes. Bake until edges are golden, about 10 minutes. Cool on rack.

Roll third dough piece out on lightly floured surface to thickness of 1/8 inch. Cut out star-shaped cookies using floured 3-inch star cutter. Cut smaller star out of center of each 3-inch star using 1 3/4- to 2-inch star cutter. Transfer star outlines to prepared cookie sheets using floured metal spatula as aid. Repeat rolling and cutting star outlines with fourth dough piece. Gather scraps and star centers and reroll, chilling dough briefly if soft. Cut out 3-inch stars. Cut smaller stars out of each 3-inch star. Transfer star outlines and centers to prepared cookie sheets. Chill cookies 10 minutes. Bake until edges are golden brown, about 9 minutes. Transfer cookies to rack and cool.

For Filling:

Finely chop cranberries with sugar in processor. Transfer mixture to heavy medium saucepan. Mix in preserves. Cook over medium-high heat until mixture is reduced to scant 1 cup, stirring occasionally, about 8 minutes. Pour into bowl and cool.

Using metal icing spatula, spread 1 teaspoon jam filling in center of each 3-inch cookie, spreading slightly toward points of star. Lightly sift powdered sugar over star outlines. Place star outlines sugar side up over jam-topped cookies. (Can be prepared ahead. Place in single layers in airtight containers. Refrigerate up to 4 days or freeze up to 2 weeks. Let stand 10 minutes at room temperature before serving.) 36 sandwich cookies



12 oz. Fettuccine

2 Tbs. Butter

1 1/4 cups Heavy Cream

1 cup Parmesan Cheese, freshly grated

Salt and freshly ground Black Pepper to taste

2 Tbs. fresh Parsley, chopped

Cook the fettuccine in a large pot of lightly salted water as directed on the manufacturer's packaging. Meanwhile, warm the butter in a large casserole dish or pot over moderate heat. Add the cream and grated Parmesan cheese, seasoning with salt and pepper to taste. Stir the mixture over medium heat until the cheese has melted and the sauce has thickened a bit. Drain the fettuccine and toss it in the sauce. Continue to fold the pasta with the sauce until the fettuccine is thoroughly coated. Serve warm with a sprinkling of fresh parsley and a bit more fresh pepper to taste. Serves 3 or 4


CROCK POT STEW    Back to Top

1- 10 3/4 oz can of tomato soup

1- 10 3/4 oz can of cream of mushroom soup

1- 10 1/2 oz can of French onion soup

l lb. of stew meat

4 to 5 potatoes, cut up

3 to 4 carrots, cut up

Mix soups together in crock pot. DO NOT dilute with water. Add stew meat, carrots and potatoes. Can cook all day on low or a few hours on high. You can add more or less meat, potatoes or carrots to suit your own taste. I do not add salt because the onion soup is salty. This can be doubled or even tripled with no problem. With a salad and hot bread/rolls or biscuits you have a quick and tasty meal.



For a special treat, beat heavy whipping cream past the stiff peak stage--but not quite to the butter stage--and spread on a scone fresh from the oven.

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon crushed or ground cardamom

1/3 cup butter or margarine

1 beaten egg

1/3 cup maple syrup or maple-flavored syrup

1/3 cup half-and-half or light cream

1/2 cup snipped, pitted dates

In a mixing bowl combine flour, baking powder, and cardamom. Cut in butter or margarine until mixture resembles coarse crumbs. In a small bowl combine egg, maple syrup, and half-and-half or light cream; stir in dates. Add the liquid mixture all at once to the dry ingredients. Stir just until the mixture clings together. Drop scone batter mixture from a rounded tablespoon onto greased baking sheet. Bake in a 400 degrees F. oven for 12 to 15 minutes or until golden. Serve warm. Freezer directions: Prepare scones as directed. Tightly wrap individual scones in plastic wrap; seal in airtight container. Store in freezer for up to 2 months. To reheat, unwrap scones and rewrap in foil. Heat in a 300 degree F. oven for 15 to 18 minutes or until heated through. Or, rewrap scones in a paper towel and microwave on high setting for 30 seconds per scone or until heated through. Servings: Makes 16 scones.



1 lb hamburger

1 tsp salt

1/4 tsp oregano

1/2 tsp chili powder

1/3 cup chopped onion

1/3 cup ketchup

1 (12 oz) can whole kernel corn

1 (10 oz) pkg corn bread mix

2 tbs melted butter

Tomato Sauce (recipe follows)

Combine meat and next 5 ingredients in a skillet. Cook, stirring until meat is browned. Press against sides and rim of a 10-inch greased pie plate. Drain corn; pour into center of pie plate. Use package directions to prepare corn bread, adding melted butter. Spread evenly over meat and corn. Bake at 425 degrees F. for 20 minutes. Let stand 10 minutes; then invert onto serving plate. Accompany with tomato sauce. serves 6 to 8



1 (12 oz) bag milk chocolate chips

1/4 cup dairy sour cream

2 tbs amaretto

Powdered sugar

Melt chips in small saucepan over low heat, stirring constantly. Remove from heat. Stir in sour cream and amaretto; blend well. Refrigerate 30 to 60 minutes or until mixture is easy to handle. Roll into 3/4-inch balls using hands or melon baler; roll in powdered sugar. Place in paper candy cups, if desired. Store in refrigerator up to 4 weeks. Yield: 5 dozen candies. For variety, truffles can be rolled in cocoa, finely chopped nuts, or chocolate sprinkles.




Crust: ( save some for top of pie at end)

1/2 # graham crackers ground fine

4 heaping tablespoons flour

2 teaspoons cinnamon

3/4 c. sugar,

1/2 # butter melted

mix as for pie crust, pack into pie pan, press in with back of spoon.


3/4 cup sugar

5 Tablespoons flour

6 egg yolks

4 cups milk

2 teaspoons vanilla

Cook together until thick. Pour into graham cracker crust. Put rest of graham crackers crumbs of top of pie. Bake 20 min. in 325 degree oven. 2 8-inch pies



1/4 cup butter (at room temp )

1/2 cup sugar

1 beaten egg

2 cup flour

4 tsp baking powder

1/2 tsp salt

1 cup milk

1 cup blueberries

Cream the butter and sugar well. Beat in egg. In separate bowl, sift together flour, baking powder, and salt. Add to creamed mixture alternately with milk, stirring after each addition. Gently fold in blueberries. Spoon into greased muffin tins and bake at 425 degrees for 17 minutes.


HERB GNOCCHI    Back to Top

6 cloves Garlic, unpeeled

1 oz. Fresh Herb Mix, finely chopped

(Flat-leaf Parsley, Basil, Thyme, Coriander, and Chives)

8 oz. fresh Spinach

1 cup Ricotta Cheese

1 Egg Yolk

2/3 cup fresh Parmesan Cheese, grated

2/3 cup All-purpose Flour

1/4 cup Butter

2 Tbs. fresh Sage, chopped

Salt and freshly ground Black Pepper to taste

Cook the unpeeled cloves of garlic in boiling water for about 4 minutes to soften. Drain the garlic and remove the skins. Place in a food processor or blender with the chopped herb mixture, and puree to a mash.

Place the fresh spinach in a large pot of lightly salted water that just barely covers the leafy greens, and cook until wilted. Let cool, drain, and then squeeze as much water out of the spinach as humanly possible. Finely chop the cooled spinach leaves and set aside.

In a large mixing bowl, beat together the ricotta cheese and the egg yolk. Add the spinach and herb-and-garlic mash, and blend again. Stir in about half of the Parmesan cheese and finally sift in the flour, blending well. Flour your hands for easy rolling and begin breaking off bits of the spinach mixture, forming dumplings about the size of

walnuts. Roll the dumplings, placing them on waxed paper as you work.

Bring a large pot of lightly salted water to the boil, and carefully slip the dumplings into the water. The gnocchi will rise to the top of the water when cooked through, usually in

about 3 minutes. Drain the boiled gnocchi as you cook the remaining mix.

Meanwhile, melt the butter in a large skillet over medium heat. Simmer the boiled dumplings in the butter for about a minute, then toss with the sage and simmer for a minute more. Serve the sautéed gnocchi with a sprinkling of the remaining Parmesan cheese, providing salt and freshly ground black pepper for additional seasoning.



2 tablespoons sugar

1/2 cup plus 1 tablespoon butter

1 cup milk

1 package active dry yeast

2 teaspoons salt

2 eggs, lightly beaten

3 1/2 to 4 cups unbleached flour

1 egg yolk

1/2 tablespoon whipping cream

In small saucepan, combine sugar, 1/2 cup butter and milk. Cook over low heat until butter just melts. Remove from heat, transfer to large bowl and cool to lukewarm. Sprinkle yeast over mixture; whisk with fork to blend. Let stand 10 minutes.

Add salt and eggs to yeast mixture; whisk to blend. Add flour, 1/2 cup at a time, stirring with wooden spoon. When mixture becomes too stiff to stir, turn out onto lightly floured surface. Knead dough until it is only slightly sticky and holds a shape, adding flour as needed.

Transfer dough to bowl buttered with part of remaining 1 tablespoon butter, turning to coat all sides. Cover with plastic wrap buttered with remaining butter, then cover with moist towel. Set bowl in warm place until dough is doubled in bulk (about 2 1/2 hours). Punch down to force out air. Cover again with buttered plastic wrap and moist towel; let rise again until doubled.

Preheat oven to 400 degrees. Shape 1/3 of dough into 12 small balls; shape remaining 2/3 of dough into 12 larger balls. Place each larger ball into lightly buttered 3-inch brioche tin (or use ramekins, custard cups or jumbo muffin tins). With a floured thumb, make an indentation in each larger ball. Push a small ball into each indentation.

Let dough rise again until doubled (about 30 minutes). Whisk together egg yolk and cream; brush on brioches. Bake at 400 degrees for 7 minutes. Reduce heat to 375 degrees; bake until brioches are golden brown and sound hollow when tapped (15 to 20 minutes). Cool 5 minutes, then remove to rack to finish cooling.



1/4 cup butter or margarine, melted

1/4 cup honey

1/4 cup prepared mustard

1/4 tsp salt

1/2 to 1 tsp curry powder

3 lbs chicken pieces, skinned

Combine butter, honey, mustard, salt, and curry powder; stir well. Dip chicken into honey sauce, coating all sides. Place chicken in a greased 13-x 9- x 2-inch baking dish. Reserve remaining sauce. Bake, uncovered, at 375 degrees F. for 1 hour, basting occasionally with remaining sauce. Yield: 4 servings.



1/4 cup honey

2 tablespoons prepared mustard

1 tablespoon soy sauce

1 tablespoon minced garlic

2 pounds boneless, skinless chicken breasts

Mix honey, mustard, soy sauce and garlic. Pour over chicken breasts and cover tightly in a food storage bag or in a microwavable dish, covered with plastic wrap. Marinate in the refrigerator for several hours or overnight. One hour before serving, remove the chicken from the fridge and let stand at room temperature. Microwave, covered with vented plastic wrap for 15 minutes or until done, on medium high, turning twice.



1/4 cup cocoa powder

2 ounces semisweet chocolate, chopped

1/2 cup water

1/3 cup superfine sugar (or granulated sugar whirled in food processor until fine)

2 egg whites

2 tablespoons Grand Marnier or white rum

Parchment paper (for ramekins)

1 1/4 cups heavy cream, whipped

Chocolate curls, to decorate

Melt cocoa, chocolate and 1/4 cup water together in double boiler.

Dissolve sugar in remaining water in a small, heavy-bottomed saucepan, bring to boil, and boil without stirring until temperature reaches soft ball stage (240 degrees on candy thermometer). While sugar is boiling, whisk egg whites until stiff. Pour hot sugar syrup in steady stream over whites, while continuing to whisk. Keep whisking until mixture is thick and cool, about 10 minutes. Fold chocolate into the whites using a large metal spoon, and then fold in Grand Marnier or rum and whipped cream. Spoon into 4 ramekins, each with a baking parchment collar extending 1 1/2 inches above the top of the ramekin. Freeze at least 3 hours, until mousses are firm. (Note: Mousses can be kept frozen up to 2 weeks if completely wrapped.) Before serving, remove ramekins from freezer and leave in the refrigerator to soften for about 1 1/2 hours. Peel away paper collars and decorate souffles with chocolate curls.




Soup Ingredients:

1 box frozen Spinach

1 medium Onion, chopped

4 stalks Celery, chopped

3 medium Carrots, chopped

1 clove Garlic, minced

1/2 cup Olive Oil

1/2 Tbs. Celery Salt

6 cups Chicken Stock

Meatball Ingredients:

1 lb. Lean Ground Beef

1 medium Onion, minced

1 Tbs. Salt

1 Tbs. Pepper

1 Tbs. fresh Parsley, chopped

2 cloves Garlic, minced

2 large Eggs, beaten

1 cup Milk

1/2 cup Bread Crumbs

1 Tbs. Oil

Rinse frozen spinach well, let drain until very dry, then chop. In a large skillet over moderate heat, sauté the chopped onion, celery, carrots, and minced clove of garlic in olive oil. Season with celery salt.

Place vegetables and chicken stock in a soup kettle and simmer for at least 1 hour.

Prepare meatballs by combining the lean ground beef, minced onion, salt, pepper, parsley, 2 minced cloves garlic, eggs, milk, and bread crumbs. Shape into 1-inch meatballs and brown in a skillet containing one tablespoon of olive oil until they are cooked through. Drain meatballs on paper towels as they brown. Add meatballs to the soup and boil gently for 20 minutes longer. Serve warm.


LAYERED SALAD    Back to Top


4 eggs

1 head Iceberg lettuce, torn into small pieces

1 onion, chopped

1 (8 ounce) can sliced water chestnuts, drained

1 (16 ounce) package frozen peas, thawed

2 cups mayonnaise

2 teaspoons white sugar

1 teaspoon seasoning salt

1/4 teaspoon garlic powder

1/2 pound bacon, cooked and crumbled

1 large tomato, chopped

Place eggs in a large saucepan and completely cover with water. Bring to a boil. Cover and remove from heat. Let stand for 12 minutes. Remove eggs and chill. In a 9x13 inch

dish, layer the lettuce, onion, water chestnuts and peas. In a medium bowl combine the mayonnaise, sugar, seasoned salt and garlic powder. Mix until smooth. Spread over the

top evenly over the top of the peas. Cover and refrigerate overnight. Peel and chop hard cooked eggs. Remove salad from refrigerator and top with the bacon, eggs and tomato.



1-1/3 cups dry breadcrumbs

1/3 cup butter or margarine, melted

2 (8 oz) pkgs Neufchatel cheese, softened (low fat cream cheese)

2 large eggs

1/3 cup all-purpose flour

8 oz sour cream

1/4 cup minced onion

1/4 tsp salt

1/4 tsp ground white pepper

3/4 cup shredded carrot

3/4 cup diced green pepper

3/4 cup diced sweet red pepper

Cucumber dill sauce

Cucumber Dill Sauce:

8 oz plain yogurt

1/3 cup mayonnaise

1/2 cup chopped, unpeeled cucumber

1/4 tsp salt

1/4 tsp dried whole dillweed

Combine breadcrumbs and butter; press on bottom and 1 inch up sides of a 9-inch spring form pan. Set aside. Beat cheese at high speed of an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Add flour and next four ingredients; beat until blended. Pour about 1/4 of cream cheese mixture into prepared pan; sprinkle with carrot. Top with 1/3 remaining cream cheese mixture; sprinkle with green pepper. Top with 1/2 of remaining cream cheese mixture; top with red pepper. Top with remaining cream cheese mixture. Bake at 300 degrees F. for 1 hour or until

set. Turn oven off, and partially open oven door; leave cheesecake in oven 1 hour. Remove from oven and let cool completely. Cover and chill. Combine all ingredients of Cucumber dill sauce, stirring well. Cover and chill. Serve this luncheon cheesecake with Cucumber dill sauce. Yield: 6 to 8 servings.



3/4 cup graham cracker crumbs

2 tbs sugar

1 tbs ground cinnamon

1 tbs butter or margarine, softened

5 (8 oz) pkgs cream cheese, softened

1-2/3 cups sugar

5 eggs

1/8 tsp salt

1-1/2 tsp vanilla extract

1/4 cup lemon juice

Combine first 3 ingredients, stir well and set aside. Grease bottom and sides of a 10-inch springform pan with butter. Add crumb mixture; tilt pan to coat sides and bottom. Chill. Beat cream cheese at medium speed with an electric mixer until light and fluffy; gradually add 1-2/3 cups sugar, beating well at high speed. Add eggs, one at a time, beating well after each addition. Stir in salt, vanilla, and lemon juice; pour mixture into prepared crust. Bake at 300 degrees F. for 1 hour and 20 minutes. (Center may be soft

but will set when chilled.) Cool on a wire rack; cover and chill 8 hours. 10 servings.




4 Fresh Lobsters

1 c. heavy cream


3 egg yolks

1/4 c. brandy Seasonings to taste

Steam the lobsters and pick out the meat. Cut lobsters in large pieces. Cook lobster in small amount of butter for 5 minutes over low heat. Add brandy; ignite. Blend cream and

egg yolks in double boiler. Cook, stirring until mixture coats spoon; add lobster and seasonings. Serve hot over rice. Yield: 6 Servings


MONKEY BREAD    Back to Top

3 tubes refrigerated biscuits

Cinnamon & Sugar

1 stick margarine

3/4 cup brown sugar

Cut each biscuit in quarters and roll each ball in the cinnamon/sugar mixture. Place in a greased Bundt pan. Melt margarine with brown sugar and pour over dough. Bake at 350 for 30 minutes. Remove from oven and let set for about 3 minutes and then invert onto platter.



2 cups flour

1 1/4 cups white sugar

2 tsp baking soda

2 tsp cinnamon

1/2 tsp salt

2 cups grated carrots

1/2 cup raisins

1/2 cup nuts

1 apple (peeled and grated)

3 eggs

1 cup oil

2 tsp vanilla

In large bowl mix together flour, white sugar, soda, cinnamon and salt. Add carrots, raisins, nuts and apples. In a separate bowl beat eggs, oil and vanilla. Stir into dry ingredients until just moistened. Fill 14 large greased muffin tins with batter. Bake at 375 F for 20 minutes. Remove muffins from oven and top with following glaze:

2 tbsp lemon juice

4 tbsp white sugar

Return muffins to oven for 3 minutes.



1 cup fresh or frozen cranberries

2 oranges, peeled and segmented

2 cups apple juice

1 cup cracked wheat

1/2 cup soy flakes or any grain flakes

1/2 cup buckwheat kasha

1/4 cup toasted hazelnuts

Heat medium skillet over medium-high heat. Add cranberries and 2 tablespoons water. Cook until cranberries soften and release their juices, about 2 minutes. Stir in orange segments. Remove from heat and set aside.

Bring apple juice and 3 cups water to boil in large saucepan. Add cracked wheat; reduce to a simmer; cover and cook 15 minutes. Add soy flakes and cook, covered, 5 minutes more. Add kasha and cook, covered, 10 minutes more. Uncover and cook 5 minutes to let excess liquid evaporate. Spoon into individual bowls. Add hazelnuts and spoon fruit on top. Serve hot. Makes 4 1/2 cups



For orange custard:

2 cups milk

2 cups heavy cream

Zest of 4 oranges, peeled or grated

1/2 cup sugar, plus more for sprinkling on top

6 egg yolks

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

1 tablespoon orange liqueur

1/2 teaspoon ground cinnamon

For almond bread pudding:

1 egg white, at room temperature

7 ounces almond paste

1 loaf firm white bread, weighing about 1 pound, sliced, crusts removed

Note: This can be assembled the night before, then baked the next day.

To make orange custard: Warm together milk, cream, orange zest and sugar. Remove from heat, cover and let steep until liquid has a good orange flavor, at least 1 hour.

Gently beat egg yolks and whisk a small amount of warm milk mixture into them. Whisk in remaining milk mixture, vanilla and almond extracts, orange liqueur and cinnamon. Strain custard into a pitcher or bowl and discard orange zest. Refrigerate custard until assembling pudding.

To assemble almond bread pudding: Butter 2-quart baking dish or souffle mold. In a mixing bowl, beat together egg white and almond paste until smooth. Spread spoonful of almond paste over one side of each bread slice. Layer bread slices in baking dish, almond paste side down. If you are using a round dish, first cut the slices of bread in half diagonally into triangles, so you can make layers of triangles arranged in a pinwheel pattern. Pour custard over bread and press bread down gently, so top layer will absorb custard. For the bread to become completely saturated, cover and refrigerate it for an hour or as long as overnight, pressing down the bread from time to time.

To bake: Preheat oven to 350 degrees. Sprinkle top of pudding very liberally with sugar and bake in a water bath (set dish in larger pan and pour in hot water until it reaches halfway up sides of pudding dish) until bread pudding is puffed in center and top has a rich golden color, about 1 hour. Serve warm.



Szechwan stir-fry sauce and five-spice powder lend the Oriental note to these turkey burritos. Serve as you would spring rolls or egg rolls, with additional stir-fry or soy sauce for dipping.

1 pound uncooked ground turkey

1/2 cup chopped onion

4 cloves garlic, minced

1/4 to 1/3 cup peanut oil or cooking oil

1 16-ounce package shredded broccoli (broccoli slaw mix)

1/3 cup bottled Szechuan stir-fry sauce

1/2 teaspoon five-spice powder

1/2 teaspoon garlic pepper seasoning

Dash celery salt

2 cups shredded Monterey Jack cheese (8 ounces)

10 (10-inch) flour tortillas

Soy sauce or bottled Szechuan stir-fry sauce (optional)

For filling, in a wok or 12-inch skillet cook turkey, onion, and garlic until turkey is no longer pink and onion is tender. Drain fat. Place turkey mixture in a very large bowl. In the same wok or skillet heat 1 tablespoon of the peanut or cooking oil; stir-fry broccoli slaw for 2 minutes. Stir broccoli slaw, the 1/3 cup stir-fry sauce, five-spice powder, garlic pepper, and celery salt into meat mixture. Stir in shredded cheese. Meanwhile, wrap tortillas in foil. Heat in a 350 degree F. oven for 10 minutes to soften. Spoon about 3/4 cup meat filling onto each tortilla just below the center. Fold bottom edge of each tortilla up and over filling. Fold in opposite sides just until they meet. Roll up. Secure with wooden toothpicks. Heat 2 tablespoons of the remaining oil in the wok. Cook burritos, 3 or 4 at a time, over medium heat about 4 minutes or until golden, turning once. Drain on paper towels. Keep warm in a 300 degree F. oven. Fry remaining burritos, adding more oil as needed. Remove and discard toothpicks. If desired, serve with additional sauce. Makes 5 main dish servings or 10 appetizer servings.




1 1/2 lb. fresh Green beans

1 lb. Penne Pasta

1/2 cup Olive Oil

3 cloves Garlic, crushed

Salt and freshly ground Black Pepper, to taste

Clean string beans and trim ends. Bring a pot of lightly salted water to boil; in it, cook the beans until tender. Bring a second pot of lightly salted water to boil, and cook

the Penne pasta just until al dente. While string beans and pasta are cooking, warm the olive oil in a large skillet or pan over medium heat. Add the garlic, and sauté until lightly browned. Drain the string beans, reserving 1/4 cup of the water they were cooked in.

Add the green beans, pasta, salt and pepper, and the 1/4 cup cooking water to the oil and garlic in the skillet. Stir together for about 1 minute to warm through, then serve.



6 (1/2-inch-thick) pork chops

Salt and Pepper to taste

2 medium-size green peppers, cut into 1/4-inch rings

1-1/2 cups uncooked regular rice

2 (8 oz) cans tomato sauce

1 cup water

1/2 cup chopped onion

1 tsp salt

1/4 tsp ground black pepper

Sprinkle pork chops with salt and pepper, and arrange I a lightly greased 13- x 9- x 2-inch baking dish. Top each pork chop with one green pepper ring; spoon rice into and around rings. Chop remaining green pepper rings; stir in remaining ingredients, and pour mixture over rice. Cover and bake at 350 degrees F. for 55 to 60 minutes or until done. Yield: 6 servings.


PIZZA BREAD    Back to Top

1/2 cup milk 1/4 t. garlic powder

1 t. active dry yeast 1/4 t. Italian seasoning

2 T. warm water (105 F) 1/2 t. dried leaf oregano, crushed

1 cup sourdough starter 2 T. grated Parmesan Cheese

2 T. sugar 1/4 cup finely chopped Pepperoni

1 t. salt 2-1/2 cups to 3 cups all-purpose flour

1 egg, beaten 1 t. butter or margarine, melted

2 T. butter or margarine, melted

In a small saucepan, heat milk almost to a boil over medium heat. DO NOT BOIL. Set aside to cool for 10 minutes. In a small bowl, sprinkle yeast over water. Set aside to soften 5 minutes. In a large bowl, combine sourdough starter, cooled milk and softened yeast mixture. Add sugar, salt, egg, 2 T. butter or margarine, garlic powder, Italian seasoning, oregano, Parmesan Cheese and Pepperoni. Constantly scraping side of bowl, beat 3 minutes by hand. Stir in flour 1/2 cup at a time until dough begins to

leave side of bowl. I usually use 2-1/2 cups of flour. Cover with a cloth and set in a warm place free from drafts. Let rise about an hour or until doubled in size. Grease a 9" x 5" loaf pan. Stir down dough. Spread evenly in prepared pan. Brush top with melted butter or margarine. Cover with a cloth and set in a warm place. Let rise 1 to 2 hours or until doubled in size. Preheat oven to 375 F. Bake 30 minutes or until golden brown. Turn out a pan. Cool top side up on a rack. Serve hot or cold. Makes 1 loaf.



For apple pudding:

1 small white onion, diced into 1/4-inch pieces

1 teaspoon unsalted butter

1 large apple, diced into 1/4-inch pieces

1 tablespoon sugar

2 large eggs

1 cup heavy cream

1 poblano chile, roasted, peeled, seeded, and diced into 1/4-inch pieces

1/2 cup (lightly packed) cilantro leaves, minced

1/8 teaspoon cinnamon

1/2 teaspoon salt

For pork:

2 pounds boneless loin of pork


6 cups unfiltered apple cider

1/2 cup Jack Daniels whiskey

To prepare pudding: Preheat oven to 300 degrees. Saute onion in butter in a small skillet over low heat until soft. Mix together apple and sugar in small bowl. Heat a small skillet until smoking hot, add apple and quickly caramelize. The pieces need to color, but be careful not to burn them. This procedure will produce smoke.

Mix eggs and cream in a medium bowl until smooth. Add apples and remaining ingredients and mix well. Pour mixture into 4 greased 4-ounce ramekins. Place in water bath (set ramekins in larger pan and add hot water until it reaches halfway up sides of ramekins) and bake 30 to 40 minutes, or until pudding is completely set.

To prepare pork: Preheat oven to 350 degrees. Place pork loin on metal rack set in roasting pan and sprinkle lightly with salt. Let rest for 30 minutes at room temperature or until internal temperature reaches 70 degrees. Meanwhile, pour cider and whiskey into saucepan over medium-high heat and simmer 45 minutes to 1 hour to reduce to a glaze, about 1 cup. Roast pork for 15 minutes, then coat thoroughly with glaze. Glaze every 10 minutes until roast is done, 35 to 45 minutes, or until internal temperature is 140 degrees. Remove roast from oven, let it rest for 5 minutes, then slice and serve with pudding.



3 to 4 fresh portobello mushrooms

1/4 cup canola oil

3 tablespoons chopped onion

4 to 5 cloves garlic, minced

4 tablespoons balsamic vinegar

Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up. In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture

evenly over the mushroom caps and let stand for 1 hour. Grill over hot grill for 10 minutes. Serve immediately. Yield: 4 Servings



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


(The World's Greatest )

3 - 5 lbs potatoes (depending on how much broth you prefer)

48 oz chicken broth

1 Tblsp salt

1 cup chopped onions

1 cup chopped celery

3 cups half & half

Garlic salt (optional)

Chop up potatoes (you don't have to peel them if you don't want to). Bring broth, salt, onions, celery and potatoes to a boil. Reduce heat and simmer 20-30 minutes until potatoes are tender. Add half & half and warm through - try to keep it from boiling if you can because it keeps it looking prettier. Add garlic salt to taste, if desired. Serve into bowls and top with Crumbled bacon, chopped green onions, or shredded cheese



In this terrific take on the classic Linzer-torte, an almond-cinnamon cookie crust is the delicious base for layers of chocolate and raspberries with raspberry jam. Cookie-crust stars top off the whole thing.


2/3 cup (packed) golden brown sugar

1/2 cup (1 stick) unsalted butter, room temperature

1 large egg

1 1/2 cups all purpose flour

1/2 cup ground toasted blanched almonds (about 2 1/2 ounces)

3/4 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon salt



6 ounces semisweet chocolate chips (about 1 cup)

1 1/2-pint basket raspberries

1/2 cup seedless raspberry jam

Powdered sugar

Lightly sweetened whipped cream

For crust:

Using electric mixer, beat sugar, butter and egg in medium bowl until creamy. Add flour, almonds, cinnamon, baking powder and salt; beat just until well blended. Measure 3/4 cup of dough; flatten into disk. Wrap in plastic; chill. Using floured fingertips, press remaining dough over bottom and up sides of 9-inch-diameter tart pan with removable bottom. Pierce dough in several places with fork. Chill at least 1 hour. (Can be made 1 day ahead. Keep chilled.) Preheat oven to 375°F. Bake crust until light golden, piercing with toothpick if crust bubbles, about 15 minutes. Transfer to rack and cool. Maintain oven temperature. Roll out chilled dough disk on generously floured surface to 1/8-inch thickness. Cut dough into stars, using 2-inch and 3-inch star cookie cutters. Transfer cookies to baking sheet. Bake until cookies are light golden, about 6 minutes. Transfer cookies to racks and cool. Maintain oven temperature.

For Filling:

Melt chocolate chips in top of double boiler set over simmering water, stirring until smooth. Cool 5 minutes. Spread chocolate over bottom of crust. Arrange berries over chocolate, spacing evenly. Stir jam in heavy small saucepan over low heat until melted and smooth. Spoon jam over raspberries. Bake tart until crust is golden brown, about 35 minutes (filling will still appear slightly liquid but will set up as tart cools.) Transfer tart to rack and cool. Arrange stars atop tart, overlapping points. Dust with powdered sugar. Serve with whipped cream.



3 - 4 TBS Butter

1/4C onion

3 TBS Flour

2 1/2 C evaporated fat free milk

2 lbs. Sliced Potatoes (about 7 medium size)

Melt 3 TBS butter in saucepan. Cook onion until tender, but not brown. Add flour & stir until well mixed. Add milk. Bring to a soft boil and cook 1 additional minute. Slice potatoes & place in casserole pan coated with non-stick spray. Pour sauce mixture over sliced potatoes & dot with remaining 1 TBS of butter (optional- I omit). Cook at 350 - 30 minutes covered (or 7 minutes in microwave on high setting). Cook additional 70

minutes in oven uncovered. Stand 10 minutes before serving.



2 quarts potatoes (sliced thinly)

1/4 cup green pepper (chopped)

1/4 cup onion (minced)

1 cup milk

1 can condensed cream of mushroom soup

2 tsp. salt

In greased 11 x 7 x 1 1/2 inch baking dish, or 2 quart casserole, alternate layers of potatoes, green pepper and onion. Combine remaining ingredients and dash of pepper. Pour over potato mixture. Cover, bake at 350 degrees for 45 minutes. Uncover and bake 30 minutes longer or until potatoes are done. Serves 8



3 medium potatoes (pared and sliced)

1 Tbls. flour

1 tsp. salt

Pepper to taste

1 cup hot milk

1 Tbls. butter

Put a layer of the potatoes in a greased baking dish and sprinkle with some of the flour, salt and pepper. Repeat until all the potatoes are used. Pour milk over potatoes and dot with fat. Cover and bake at 350 degrees for 45 minutes. Remove cover and continue baking until potatoes are tender, about 30 minutes. If potatoes aren't brown enough, put under broiler for about 3 minutes.



First make cheese sauce with 1/4 cup butter

2 T. flour

salt to taste

pepper to taste

2 cups milk

1-2 cups cheddar or Velveeta

4 or 5 peeled medium sized potatoes, sliced thinly

Stir flour into butter to make a roué. Add mild. stir continually. Add cheese and stir to melt. Meanwhile peel 4or 5 med. potatoes, slice thin. Layer a row of potatoes, salt and pepper, onion if you like. Pour cheese sauce over top Bake, covered, 45 minutes at 325 Remove cover and bake additional 15 minutes or till brown.


SHISH-KA-BOTS    Back to Top

1 pound Boneless Chicken -- cut in 2" pieces

1 pound Beef, trimmed -- cut in 2" pieces

1 package Ranch Salad Dressing Mix -- powdered

1/2 cup Vegetable Oil

1/2 cup Miracle Whip light

You will need two medium sized bowls. Divide powdered salad dressing mix between the two bowls, in equal portions. Next, add the vegetable oil to one bowl, and mix well. Add the miracle whip to the second bowl, and mix well. Rinse chicken with cold water, and pat dry with paper towels. Place chicken into the bowl containing the miracle whip mixture, and stir to coat chicken pieces. Cover this bowl, and place in refrigerator for one hour. Place beef pieces into the bowl containing the vegetable oil mixture, and

stir to coat beef pieces. Cover and place in refrigerator for one hour. While your meat and poultry are marinating, soak 24 large wooden skewers in a shallow pan of cold water. By soaking the wooden skewers, you will discourage them from burning through while your meat is cooking. When your hour is over, place chicken onto 12 of the skewers, 3 or 4 pieces per skewer, and place onto a platter or baking sheet. Set aside. Now, place beef onto the other 12 skewers, and place onto a separate platter or baking

sheet. Immediately dispose of remaining marinade from each bowl- do not reuse. Broil shish-ka-bots on your outdoor grill, until meat is cooked through and tender.

Note: I prefer to use 'Uncle Dan's Original Southern' salad dressing mix to make this recipe, but you may use any brand you like if you cannot find this brand in your local grocery store.

Copyright 2000, Kaylin Cherry/Real Food for Real People All Rights Reserved.



4 1/2 cups all-purpose flour, un-sifted

2 teaspoons baking soda

1 teaspoon salt

1 cup butter, softened

1 cup shortening, softened

1 1/2 cups sugar

1 1/4 cups brown sugar, packed

2 teaspoons vanilla

1 cup sourdough starter (recipe above, page 4)

4 eggs

1 3/4 cups walnuts, chopped

2 12 oz pkgs chocolate chips

Preheat oven to 375 degrees. In a large bowl, combine butter, shortening, sugars and mix well. Add eggs and beat until all are blended. Add vanilla and sourdough starter. Beat in flour, soda, salt and mix well. Stir in walnuts and chocolate chips. Drop by tablespoons onto greased cookie sheet. Bake 10 to 12 minutes. 70 cookies




1/2 cup sourdough starter (see above page 4)

1 cup water

1 1/2 cups all-purpose flour

1/4 cup powdered milk (dry)

1 cup white sugar

1/2 cup vegetable oil

1/2 teaspoon salt

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1 1/2 teaspoons baking soda

2 eggs

3 (1 ounce) squares melted semi-sweet chocolate

1 16 ounce can whole berry cranberry sauce

Mix together: sourdough starter, water, flour, and powdered milk. Let ferment in a non-metallic bowl uncovered for 2 to 3 hours in a warm place until bubbly and a clear sour milk odor develops. In a separate large bowl, mix together: sugar, 1 oil, salt, vanilla, cinnamon, baking soda, eggs, chocolate, and cranberry sauce. Combine the mixtures together and stir until well blended. Pour into a 9 x 13 inch baking pan that has been sprayed with cooking spray and "floured" lightly with baking cocoa (use a small strainer or clean salt shaker for this.) Bake in a preheated oven at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until knife inserted into center comes out clean. Cool at least

10 minutes before serving, excellent served slightly warm. Garnish by sifting powdered sugar onto a paper doily or just dollop spoonfuls of whole berry cranberry sauce on top of each serving of cake. This cake can also be baked in 2- 8 inch round layer cake pans, baking time is decreased to 20 to 25 minutes or until knife inserted comes out

clean. Another can of whole berry cranberry sauce can be spread generously between and on top of the un-frosted layered cake rounds.



1 C. sourdough starter (see above, page 4)

1 C. flour

3/4 tsp soda

1/4 tsp salt

1/3 C. oil

3/4 C. sugar

1/2 tsp cinnamon

1 egg

Add raisins, chopped apples, nuts as desired. Mix the following and sprinkle on top

before baking: 1 tsp cinnamon, 1/4 C. butter, 1/2 C. brown sugar Greased 8" pan Bake at 350 degrees for 35 to 40 minutes or until done.



1 1/2 c starter (see above, page 4)

1 c all purpose flour

1 egg lightly beaten

1 tbsp sugar

1 tsp salt

1 tbsp oil

1/8 tsp nutmeg

1 tsp vanilla

-----ADD LAST-----

1/2 tsp baking soda (more if very sour)

The night before making hot cakes, feed your starter. About 15 minutes before making hot cakes, mix all ingredients except baking soda. Add warm water if batter needs to be thinned. Allow batter to rest for a few minutes. Stir in baking soda just before cooking. Cook on a hot griddle or large skillet. Good cooked with a few blueberries sprinkled on top immediately after pouring batter into pan. Some also like a few chocolate chips sprinkled on.



1 1/2 cups blanched almonds, toasted and cooled

3 tablespoons granulated sugar

1 cup confectioners' sugar

2 1/4 cups all-purpose flour

1/2 cup cornstarch

1/2 teaspoon cinnamon

3/4 teaspoon freshly grated

lemon zest

3/4 teaspoon salt

2 1/4 sticks (1 cup plus 2 tablespoons) cold unsalted butter, cut into pieces

1 large whole egg

1 large egg yolk

2/3 cup apricot jam, heated, strained, and cooled

2/3 cup strawberry jam, heated, strained, and cooled

In a food processor pulse almonds with granulated sugar until chopped fine. Add confectioners' sugar, flour, cornstarch, cinnamon, zest, and salt and pulse until combined well. Add butter and pulse until combined. Add whole egg and yolk and pulse until dough just holds together. Divide dough into fourths and form into disks (dough will be sticky). Chill disks, wrapped in plastic wrap, at least 2 hours and up to 3 days.

Preheat oven to 325° F. Roll out 1 dough disk (keeping remaining disks chilled) between sheets of wax paper into a 1/4-inch-thick round (10 to 11 inches in diameter) and freeze between wax paper on a tray until very firm, about 10 minutes. Roll out and freeze remaining 3 dough disks in same manner.

Remove top sheet of paper from 1 round and with a 3 1/2-inch heart-shaped cutter cut out hearts, chilling scraps. (If dough becomes too soft to work with at any time, freeze on wax paper until very firm.) With a 1-inch heart-shaped cutter cut and lift out centers (making 2 additional decorative heart cutouts in some cookies) from half of large hearts.

Arrange whole hearts and cut-out hearts 1/2 inch apart on baking sheets and bake in batches in middle of oven 12 to 15 minutes, or until edges are pale golden. Cool cookies on baking sheets 5 minutes. (Cookies will continue to firm up as they cool.) With a spatula carefully transfer cookies to racks to cool completely. Make more cookies with remaining 3 dough rounds and scraps in same manner.

On a work surface arrange whole hearts, bottoms down. Drop 1 teaspoon of either jam on each cookie, spreading almost to edges, and top with cut-out hearts. Spoon some remaining jam into centers. Cookies may be made 4 days ahead and chilled between layers of wax paper in an airtight container. Bring cookies to room temperature before serving. Makes about 24 cookies.



5 ounces sliced frozen strawberries in syrup, thawed ( 1/2 cup)

2 egg whites

5 1/2 tablespoons granulated sugar

2 tablespoons pectin powder (used in canning)

1 tablespoon warm water

1 tablespoon light rum

1 cup heavy whipping cream

Puree thawed strawberries and syrup in blender. Set aside. Place egg whites and sugar in top of double boiler over bottom full of simmering water. Whisk 3-5 minutes or until sugar is melted and mixture is warm (about 140 degrees) and frothy. Place egg white mixture in small bowl of mixer and beat at high speed to form glossy, stiff meringue. Set aside to cool. In small bowl, combine pectin and water and stir to dissolve pectin. Add rum to pectin mixture and stir to incorporate. Add pectin mixture to strawberries and process briefly in blender. Pour into large mixing bowl. Set aside.

Whip cream in small bowl of mixer at high speed until thick and peaked. Fold whipped cream into strawberries. Then fold in meringue. Set aside.

Set 4 open-ended round molds (in lieu of molds, use 4 rounds of 3-inch PVC pipe cut in 2 1/2-inch slices) on a non-stick or parchment-lined cooking sheet. Spoon equal amounts of mousse into molds, filling each mold about 1/2 to 2/3 full. Refrigerate until mousse is set.

To serve, slip a spatula under each mold and transfer to serving plate or to plated cake rounds. Gently lift mold from mousse.



4 Red Bell Peppers

2 cloves Garlic, cut into thin slivers

Salt and freshly ground Black Pepper to taste

4 Tbs. (1/4 cup) Olive Oil

8 Scallops

3 Tbs. Pesto (recipe follows)

1/4 cup Parmesan Cheese, freshly grated

Lettuce Leaves and fresh Basil for garnish (optional)

Pre-heat oven to 350-F degrees and select a roasting pan that will accommodate the peppers.

Cut the peppers in half lengthwise and clear their centers of seeds. Rinse well and pat dry. Place the peppers cut side up in the selected roasting pan.

Distribute the slivered garlic evenly between the eight pepper halves. Season each pepper half with salt and black pepper to taste. Drizzle a bit of the olive oil over each pepper, then roast for about 40 minutes.

Remove the roasted peppers from the oven and place a scallop in the center of each portion. Cover the scallop with a dab of pesto and return the roasting pan to the oven for about 10 minutes more. To serve, transfer individual portions consisting of two

pepper halves to plates and garnish with a sprinkling of fresh Parmesan cheese, a few small greens, and fresh basil sprigs.

Kitchen Staff Tip: To prepare your pesto from scratch, simply combine 1 cup lemon basil leaves, 1 cup sweet basil leaves, 1/2 cup crushed pecans, 1/4 cup freshly grated

parmesan cheese, 2 to 4 cloves of minced garlic, and about 2 tablespoons of olive oil in a food processor or blender. Makes about one cup, and leftovers can be frozen for up to 3 months.



1-1/2 cups catsup

3/4 cup white wine vinegar

1/2 cup packed brown sugar

2 tablespoons curry powder

1 tablespoon Worcestershire sauce

1 teaspoon hickory-flavored salt

1 teaspoon pepper

2 to 3 cloves garlic, minced

3-1/2 to 4 pounds pork loin back ribs

In a large bowl combine catsup, vinegar, brown sugar, curry powder, Worcestershire sauce, hickory-flavored salt, pepper, and garlic. Cover; let stand at room temperature 30 minutes or refrigerate for up to 3 days. In a grill with a cover arrange hot coals around a drip pan. Test for medium heat above the pan. Place ribs, fat side up, on grill rack over drip pan but not over coals. Cover and grill for 1-1/2 to 2 hours or until meat is very tender, basting generously with sauce the last 15 minutes of cooking.


SWEET OMELETS    Back to Top

3 eggs

Pinch salt

2 tablespoons butter, or more as needed

4 tablespoons raspberry preserves

Confectioners' sugar, to taste

In small bowl, lightly whisk together eggs and salt. Heat an 8-inch non-stick skillet over moderate heat. Add 1 1/2 teaspoons butter and swirl to coat pan. Place 2 tablespoons of egg mixture in skillet and swirl to coat pan; do not scramble. When egg is firm on bottom, slide onto a warm plate and repeat with remaining egg mixture, adding butter as needed. You will get 4-6 omelets. Keep warm in a low oven. To serve, spread omelets with preserves; roll. Dust with confectioners' sugar; garnish with remaining preserves. Serve immediately on warmed plates.



3 Tbs. Butter

1 small Onion, finely chopped

4 cups Chicken Stock, boiling

1 3/4 cups Risotto Rice

1 cup Sparkling White Wine (Champagne or Asti Spumanti)

Salt and freshly ground Black Pepper to taste

2/3 cup Fontina Cheese, diced

2/3 cup Gorgonzola Cheese, crumbled

2/3 cup Parmesan Cheese, freshly grated

Melt the butter in a large saucepan over medium heat. Add the onion and sauté for about 3 minutes until softened, stirring frequently. Meanwhile, bring the chicken stock to a boil, either in a separate saucepan or in the microwave. Add the risotto rice to the saucepan with the butter and onion and stir gently until the grains start to sizzle. Add

the sparkling wine and stir, continuing to cook until most of the wine is absorbed.

Pour in a small portion of the hot chicken stock. Add a bit of salt and pepper to season. Reduce the heat to low, and continue to cook until the stock has been absorbed.

Add more of the chicken stock, a little at a time, always allowing the rice to absorb the liquid before continuing. Make sure to stir almost constantly, repeating the process

of adding a bit more chicken stock to the risotto until 20 to 25 minutes have passed and the rice is cooked and creamy. Turn off the heat and add the Fontina and Gorgonzola

cheeses to the rice mixture along with about two tablespoons of the Parmesan. Stir gently as all the cheese melts, then check the seasoning and add more salt and pepper if desired. Pour the risotto into a serving bowl and sprinkle the remaining Parmesan cheese over the top, or serve with the freshly grated Parmesan cheese on the side.


TOMATO SAUCE:    Back to Top

1 (16 oz) can stewed tomatoes

1 tbs butter

1/2 bay leaf

1 tsp cornstarch

1 tbs water

Combine stewed tomatoes, butter, and bay leaf in a 1-quart saucepan. Simmer for 10 to 15 minutes. Dissolve cornstarch in water. Gradually stir into hot tomato mixture. Stir and cook until thick.



For a foursome, double the recipe and use a proportionately larger skillet.

2 skinless, boneless chicken breast halves (about 4 oz. each)

Coarsely ground black pepper

2 oz. fontina cheese, crumbled or sliced

2 roasted red sweet pepper halves or 1/2 cup bottled roasted red sweet pepper halves, drained

6 fresh sage leaves or 1/2 tsp. dried sage, crushed

2 Tbsp. all-purpose flour

1 Tbsp. olive oil

1/2 cup dry white wine or chicken broth

Rinse chicken; pat dry with paper towels. Place each breast half, boned side up, between two pieces of clear plastic wrap. Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/4-inch thickness. Remove plastic wrap. Sprinkle chicken with black pepper. Layer cheese, pepper halves, and sage in the center of each breast. Fold in sides; roll up pinwheel style, pressing the edges to seal. Coat chicken with flour.

In an 8-inch skillet heat the oil over medium heat. Cook chicken about 5 minutes, turning to brown all sides. Remove from skillet.

In the same skillet bring wine or broth to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until 1/4 cup liquid remains. Return chicken to skillet. Cover and simmer for 7 to 8 minutes or until chicken is no longer pink in the center. To serve, spoon juices over chicken. Makes 2 main-dish servings.



1 pound ground beef

1 cup chopped onions

2 tablespoons butter or margarine

4 cups hot water

1 can (16 oz.) tomatoes

1 cup sliced celery

1 tablespoon salt

2 bouillon cubes

1/2 bay leaf

1/2 teaspoon Worcestershire sauce

1/8 teaspoon pepper

1 package (10 oz.) frozen mixed vegetables

1 cup egg noodles

1/2 teaspoon thyme

Saute beef and onions in butter in large saucepan until meat is well browned. Add water, tomatoes, celery, salt, bouillon cubes, bay leaf, Worcestershire sauce and pepper. Bring to a boil; cover and simmer for 30 minutes. Add mixed vegetables, noodles and thyme. Bring to a boil, Cover and simmer for 15 minutes. Makes about 9 1/2 cups or 8 to 10 servings.



1 1/2 teaspoons gelatin

2 tablespoons cold water

8 ounces white chocolate, chopped

2/3 cup heavy cream

5 tablespoons lime juice

Rind of 1 lime, grated

2 egg whites

Pinch of salt

2 teaspoons superfine sugar (or granulated sugar whirled in food processor until fine)

Lime zest, to decorate

Sprinkle gelatin over the water in a cup and leave for 5 minutes to turn spongy. Put cup in a bowl of hot water and let gelatin dissolve. Carefully melt chocolate in a double boiler. Whip cream until it forms soft peaks. Stir a large spoonful of cream into chocolate. Add gelatin, lime juice and rind and fold in remaining cream. Whisk egg whites with salt until they form soft peaks. Add sugar and whisk for 30 seconds more. Fold a large spoonful of egg whites into the chocolate; then fold in remaining whites.

Either leave mixture in bowl or spoon it into 6 ramekins, and chill for 4-6 hours. To serve, leave mousse in ramekins or spoon into tuile cookie baskets or into goblets. Mousse keeps 2 days in the refrigerator.



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