Stuck in someone else's frames? break free!

Recipes from Spike & Jamie

Back  <>  Home  <>  Next

Contents Disk 28

How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).



























































































2 cups buttermilk

2 eggs, separated

1/2 teaspoon vanilla extract

1/2 cup butter, melted

2 cups cake flour

1/2 teaspoon baking soda

1/8 teaspoon salt

1/2 cup confectioners sugar

1/4 cup canola oil

1 cup pure maple syrup, warmed

Pour buttermilk into a large mixing bowl; add egg yolks and vanilla and whisk to combine. Continue whisking while gradually adding melted butter. Set aside. In a mixing bowl, combine flour, baking soda and salt. Set aside. In small bowl of mixer, whip egg whites until frothy; gradually add sugar and beat to soft peaks. Set aside. Add dry ingredients to wet and stir to combine. Fold in egg whites.

Brush preheated griddle with canola oil and pour batter, 1/4-cupful per flapjack, on griddle. Cook 1 minute or until air bubbles form. Flip and cook 30 seconds or until cooked through. Serve with maple syrup.


6 pounds ham, rump half -- fully cooked

20 whole cloves

1/2 cup apricot preserves

3 tablespoons mustard powder

1/2 cup light brown sugar -- packed

Score the surface of the ham with shallow diamond-shaped cuts. Insert cloves in cuts. Combine preserves and mustard; spread over ham. Pat brown sugar over apricot mixture. Place ham on a rack in a roasting pan. Bake at 325 degrees F. for 20 minutes per pound or until ham is heated through and thermometer reads 140 degrees F. 12 srv


1 9-pound boneless ham

1 pound light brown sugar

2 bottles extra-dry champagne

3 tablespoons honey

1 1/2 teaspoons ground ginger

1 1/2 teaspoons dry mustard

(optional: canned pineapple slices or spiced apples)

Score ham and place on rack in baking pan. Cover top with 1 cup brown sugar and pour over 1 bottle champagne. Bake at 325 degrees for 2 hours. Combine remaining bottle champagne, remaining brown sugar, honey, ginger and mustard and bring to rolling boil in saucepan. Lower heat and simmer while basting ham every 15 minutes until done. Garnish with pineapple slices and spiced apples, if desired.


1 lb lean ground beef

16 oz box spaghetti

1 large onion chopped

1 green pepper chopped

1 large can (26 oz) spaghetti sauce {I use one with meat}

16 oz bag shredded Mozzarella

8 oz bag shredded Cheddar cheese

8 oz bag shredded Parmesan cheese

2 tsp spaghetti spice or seasoning

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

Preheat oven 400░. In a large frying pan, saute onions & pepper until tender. Add ground beef & stir until brown. While browning beef, cook spaghetti by pkg directions & drain. Put it back in the kettle. When the ground beef is browned, add the mushroom soup & stir in until blended. Add the spaghetti sauce & seasoning. Stir in until blended. Now add this to the pot with spaghetti. Mix well. Put half of the spaghetti mixture in a 9 x 13" casserole dish. Top with half of each cheese. Top with remaining spaghetti mixture. Top with remaining cheese. Bake uncovered for about 25 mins. or until good & bubbly & cheese has melted really well.

Notes: You can also add pepperoni slices on top of each layer of spaghetti mixture before adding cheese if you like. You could also use mushrooms rather than the mushroom soup. You can add olives. Try egg noodles instead of spaghetti. Serve with a tossed salad and French bread.


1 tb Oil, olive

2 cl Garlic, minced

1/2 sm Onion, thinly sliced and cut into thirds

2 tb Shallots

1/4 c Wine, white

2 Chicken breasts, cut into strips

3 tb Vinegar, balsamic

2 c Broccoli spears

1 c Mushrooms, sliced thick

1/3 c Chicken stock

1/4 ts Salt

Black Pepper

Heat the oil in a heavy pot. Add the garlic, onion, and shallots, and cook until light golden. Keep the pot covered between stirrings and use a tablespoon or so of the wine if more liquid is needed. Add the strips of chicken and enough of the wine to keep the meat from sticking to the pot. Cook until the chicken is white all the way through, about 5 to 7 minutes (use more wine, if needed). Remove the chicken and sauteed vegetables with a slotted spoon. Add the vinegar to the pot, increase the heat, and stir with a wooden spoon, scraping bits from the bottom, until the liquid is reduced to about half its volume. Reduce the heat. Return the chicken and sauteed vegetables to the pot, add the broccoli, mushrooms, stock, remaining wine, and salt. Cook at a gentle simmer

until the broccoli turn bright green. Serve over pasta and dust with pepper.


3 cups whole wheat pastry flour

1/4 tsp salt

1 &1/2 tsp stevia extract powder

4 &1/4 tsp baking powder

3 eggs, separated, at room temp.

1 cup milk (soy or dairy)

6 tbsp vegetable oil

2 &1/2 tsp vanilla extract

1 cup mashed ripe bananas (about 2 bananas)

frosting as desired

1/2 cup chopped walnuts

In a bowl, sift or stir together dry ingredients. Beat egg whites until stiff. Set aside. Stir together egg yolks, milk, vegetable oil, vanilla, and banana. Add dry ingredients and beat to combine. Fold in egg whites. Turn into 2 (8-inch) oiled and floured cake pans. Bake in a preheated 350 degree oven 25-30 minutes or until cake tests done. Cool 10 minutes in pans. Turn out onto racks. Frost, then press nuts into frosting. (Note: salt may be omitted.


The Dressing:

1 tablespoon Dijon Mustard

3 cloves Garlic -- chopped

1/4 cup White Wine Vinegar

1 cup Olive Oil

3 Green Onions -- chopped w/stems

1/4 teaspoon Salt

1/8 teaspoon Black Pepper -- freshly ground

The Pasta:

1 pound Pasta -- small shapes

The Vegetables:

1/4 lb Snow Peas -- strings removed

1 bunch Broccoli Florets

2 small Zucchini -- sliced thin

1 large Red Bell Pepper -- julienned

1/4 cup Parmesan Cheese -- grated, fresh

To make the dressing: blend together in a bowl the mustard, garlic, and vinegar. Whisk in the olive oil. Add the green onions. Taste for seasoning and add salt and pepper. Meanwhile, cook the pasta according to package directions; drain. Rinse with cold water and drain again. Toss with half of the dressing and set aside. May be done several days ahead to this point, if necessary. Up to 2 days before serving, steam the snow peas for 1 minute. Refresh in cold water. Drain well and set aside. Steam the broccoli florets and the zucchini slices separately for 3 minutes each. Drain well and set aside. Combine the sliced red pepper with the cooled and drained vegetables, and toss with the remaining dressing. Combine the vegetables with the pasta. Sprinkle with the Parmesan cheese. Taste for seasoning and add more salt and pepper if needed. Refrigerate until ready to serve, at least 1 hour or up to 2 days, covered.


For cake:

14 ounces almond paste

2 cups plus 3 tablespoons granulated sugar

10 eggs

2 cups loosely packed flour, sifted

2 teaspoons baking powder

2 ounces ground almonds (whole almonds with skins, lightly toasted, cooled

and ground coarsely)

2 sticks butter plus 6 tablespoons, melted and cooled

1/2 pint fresh blueberries, rinsed, stems removed, gently dried

For sweet cream:

2 cups whipping cream

1 tablespoon fresh lavender (or 1 1/2 tablespoons dried lavender)

1/4 cup confectioners' sugar

Preheat oven to 350 degrees. Butter and flour a 6-cup fluted tube pan. (There will be extra cake batter, which can be used to make about 2 dozen madeleines, if you like.) Combine almond paste and sugar until thoroughly combined and grainy. Add eggs, one at a time, and beat until light, pale and fluffy. Sift together sifted flour and baking powder. Fold into almond-egg mixture. Fold ground almonds into the combined mixture. And finally, fold in the cooled melted butter.

Pour mixture into floured pan to about an inch from the top. Sprinkle top with washed and dried blueberries. (They will sink to the bottom during cooking and after turned out of pan will form the crown of the cake). Bake for approximately 35 minutes or until a cake tester inserted into the cake comes out clean. Let cool for 15 minutes before turning out of pan.

Combine cream and lavender and let steep in refrigerate for 1 to 2 hours. Pour the cream mixture through a fine strainer to remove lavender. Discard lavender. Whip cream with sugar until soft peaks form. Refrigerate until ready to use.

Serve cake with skinned and sliced peaches that have been tossed with a little sugar, if you like, and with a generous dollop of lavender sweet cream.


2 pounds Great Northern Beans

3 quarts Ham Stock -- *see instructions below

1 medium Onion -- chopped

1 large Celery stalk -- sliced

1 whole Bay Leaf

3/4 cup Molasses

1/4 cup Brown Sugar -- packed

1 tablespoon Salt

1 tablespoon Mustard Powder

1 teaspoon Ground Ginger

1/2 teaspoon Ground Cloves

1 teaspoon Black Pepper -- freshly ground

1 large Onion -- thinly sliced

1/2 pound Ham -- cut into 1/2" cubes

Soak beans overnight. Drain. Bring stock to a boil. Add beans, chopped onion, sliced celery, and bay leaf. Simmer until beans are tender, about one hour. Drain beans, reserving stock and removing vegetables and bay leaf. Mix molasses, brown sugar, salt, and spices. Gradually add five cups of reserved stock, blending to make a smooth mixture. Fold in beans and sliced onion. Turn into bean pot and push cubes of ham into beans until barely covered. Cover tightly. Bake at 250 degrees for five hours. Remove cover and bake one hour longer. Add more liquid at any time if beans seem to be

drying out. Serve at once.


2 Pounds Confectioner's Sugar

1/4 Pound Butter Or Margarine -- Softened

1-8 Oz Pkg. Cream Cheese -- Softened

1/2 Teaspoon Vanilla Extract

Chocolate Coating:

8-1 Oz Squares Baking Chocolate

1/3 Slab Paraffin Wax

Cream butter and cheese, add sugar ( slowly) and vanilla. Mix well. Form into egg shape by hand and chill overnight. Dip in Chocolate Coating.

Coating: In a double boiler, melt together the chocolate squares and wax, cool slightly before dipping eggs.


1 head of cauliflower

1/2 cup of chopped green onions

1/2 pound of bacon

1 cup mayonnaise

1/3 cup of sugar

2 tablespoons of vinegar

1 cup of shredded mozzarella cheese

Cut cauliflower into bite size pieces. Fry bacon crisp, then crumble. Mix cauliflower, onion and bacon together. Combine sugar, vinegar and mayonnaise. Pour evenly over cauliflower mixture. Do not stir. Sprinkle cheese over top of mixture. Cover and refrigerate overnight. Mix just before serving.


Cheesecake Ingredients:

3/4 cup All-purpose Flour

3 Tbs. Granulated Sugar

1 tsp. Grated Lemon Peel (divided)

6 Tbs. Butter

1 Egg Yolk; Slightly Beaten

1 tsp. Vanilla Extract (divided)

3 (8-oz.) packages Cream Cheese; Softened

1 cup Granulated Sugar

2 Tbs. All-purpose Flour

1/4 tsp. Salt

2 Large Eggs

1 Egg Yolk

1/4 cup Milk

Cherry Sauce Ingredients:

3/4 cup Granulated Sugar

2 Tbs. Cornstarch

Pinch of Salt

1/3 cup Water

4 cups Unsweetened Tart Red Cherries (Pitted)

In a small bowl, combine the flour, sugar, and half the lemon peel. Cut in butter until the mixture is crumbly. Stir in egg yolk and 1/4 teaspoon of the vanilla. Pat one-third of the cake crust onto the bottom of a 9-inch spring form pan. Bake in a 400-F degree oven for about 7 minutes, or until golden. Cool. Butter the sides of the spring form pan. Pat remaining mixture onto sides of pan to a depth of about 2 inches, and set aside.

In a large mixing bowl, beat together the softened cream cheese, remaining lemon peel, and remaining vanilla until fluffy. The longer you beat the mixture the creamier the cheesecake will be, so take your time and thoroughly beat the cream cheese for at least 10 minutes.

Stir together the 1 cup sugar, 2 tablespoons flour, and the salt. Gradually add dry ingredients to the cream cheese mixture. Add 2 eggs and 1 egg yolk all at one time, and continue to beat mixture at a low-speed setting until combined. Stir in milk until well blended. Turn cheesecake mixture into the crust-lined spring form pan. Bake in a 450-F degree oven for 10 minutes, then reduce heat to 300-F degrees and continue to bake for 50 to 55 minutes. Watch the center of the cheesecake to make sure it appears set. Cool for at least 15 minutes. Loosen the sides of cheesecake from pan with a spatula, and continue to cool for 30 minutes, then remove the pan sides. Cool at least 2 hours prior to serving; refrigerate to store.

To prepare the cherry sauce, combine all five sauce ingredients in a saucepan and cook, stirring constantly, over medium-high heat until thick and bubbly.

Cover and refrigerate to store, but for enhanced flavor, be sure to serve at room temperature. Top already-sliced portions of cheesecake with cherry sauce just before

taking to the table - or serve side-by-side on the buffet.


4 slices bacon, fried

1 1/2 C. cooked chicken

1/2 C. onion

1 pt. frozen corn

3T. flour

1 medium potato, diced

1/4 tsp. each; thyme and pepper

2C water

3C. half and half or milk

6 bouillon cubes

Fry onion in bacon drippings; add flour. Add everything but bacon. Simmer 30 minutes. Garnish with bacon.





1-1/2 cups sugar

1/2 cup cocoa

1/2 cup evaporated milk

1/3 cup butter or margarine

1/3 cup peanut butter

1-1/2 cups quick-cooking oats -- uncooked

1/2 cup pecans or walnuts -- chopped

1 teaspoon vanilla extract

Combine sugar, cocoa, milk, and butter in a heavy saucepan. Cook over medium

heat, stirring constantly, until mixture reaches a slow boil (mixture will bubble around sides). Cook 2 additional minutes, stirring constantly. Remove from heat; add peanut butter, and stir until smooth. Stir in oats, pecans, and vanilla. Drop mixture by tablespoonfuls onto waxed paper. Cool. Yield: about 4-1/2 dozen (27 servings).


3/4 cup butter or margarine -- softened

16 ounces brown sugar

2 large eggs

1 teaspoon vanilla extract

2-3/4 cups all-purpose flour

2-1/2 teaspoons baking powder

1/2 teaspoon salt

6 ounces semisweet chocolate chips

1 cup pecans

Beat butter and sugar at medium speed with an electric mixer until mixture is creamy. Add eggs and vanilla, beating well. Combine flour, baking powder, and salt; gradually add to butter mixture, beating well. Stir in chocolate chips and pecan pieces; spoon into a greased 13- x 9- x 2-inch pan. Bake at 350 degree F. for 30 minutes. Cool in pan on a wire rack (center will fall as it cools). Cut into squares. Yield: 36 squares.


1 10-1/2-ounce can reduced-fat, reduced-sodium condensed

cream of chicken soup

2 green onions sliced (1/4 cup)

Dash ground nutmeg

Dash pepper

4 cups cleaned spinach leaves, stems removed

1 12-ounce can evaporated skim milk

Carrot cut-outs (optional)

In a blender container or food processor bowl combine soup, green onion, nutmeg, and pepper. Add spinach leaves, a few at a time, while blending or processing till mixture is nearly smooth. Pour into a medium saucepan. Stir in evaporated milk. Bring to boiling. Reduce heat; simmer, uncovered, for 2 minutes, stirring occasionally. Serve soup in bowls and garnish with carrot cut-outs, if desired. Servings: Makes 4 side-dish servings


2 cups julienned celery sticks, about 1/8-inch thick and 1-inch long, from

heart and innermost stalks

1 carrot, peeled and grated with large holes of a grater

1 medium head radicchio

1 medium head Belgian endive

1 small Granny Smith apple, peeled, cored, and cut into sticks slightly

smaller than the celery

3 tablespoons freshly squeezed lemon juice


5 tablespoons extra-virgin olive oil

Place celery and grated carrot in a salad bowl. Discard any bruised or wilted leaves from radicchio. Rinse and dry remaining leaves and tear them into bite-size pieces. Trim heart and put in the salad bowl along with leaves. Do same with Belgian endive.

Toss apples in a small bowl with 1 tablespoon lemon juice before adding them to rest of the ingredients. (Salad can be prepared up to this point 2 hours ahead of time. It is not necessary to refrigerate it.) When ready to serve, season salad with salt, olive oil, and remaining 2 tablespoons lemon juice. Toss well and adjust seasoning if need be. Serve at once.


1/2 pound bulk sausage

1-1/2 cups chopped apples

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 cup shredded sharp Cheddar cheese

4 eggs -- beaten

1 cup half and half

1/2 cup biscuit mix

Cook sausage until browned, stirring to crumble; drain well. Set aside. Combine apple, spices, cheese, and sausage. Spoon into a 9-inch quiche dish. Combine eggs, half-and-half, and biscuit mix in a mixing bowl; mix well. Pour over apple mixture. Bake at 375 degrees F. for 40 minutes or until set. Yield: 6 servings.


1 cup (250 mL) Golden Crisco Shortening

2/3 cup (150 mL) granulated sugar

1 egg

2 tbsp (30 mL) milk

1 tsp (5 mL) vanilla

2-2/3 cups (650 mL) all-purpose flour

1/4 tsp (1 mL) salt

3/4 cup (175 mL) thick jam or preserves

(raspberry, apricot, red currant)

Glaze: (optional)

1/2 cup (125 mL) powdered sugar, sifted

1/2 tsp (2 mL) vanilla

1-2 tsp (5-10 mL) milk

1. Preheat oven to 375░F (190░C).

2. Cream shortening, sugar and egg together on medium speed of electric mixer until light and creamy. Add milk and vanilla, mix well. Add flour and salt, mixing on low speed

until blended. Work dough with hands to a smooth ball. 3. Divide dough into 6 equal portions. Roll each portion on lightly floured surface to form a 10 inch (25 cm) rope

3/4 inch (2 cm) in diameter. Place 3 ropes on an ungreased baking sheet. Using a wooden spoon handle or small finger make a grove down center of the rope to 1/4 inch (6 mm) thick.

4. Bake at 375░F (190░C) for 7 minutes. Remove from oven. Spoon jam into grooves in center of cookie strips. Bake 5 minutes longer, or until very light golden. Cool 10 minutes.

Glaze: (optional)

5. Combine icing sugar, vanilla and enough milk to make a thin glaze consistency. Drizzle glaze over warm cookies. Let stand 5 minutes. Cut cookie strips diagonally at

45░ angle into 1 inch (2.5 cm) slices. Cool completely before storing. 5 dozen


1 (8 ounce) container of plain or strawberry flavored cream


1/2 cup brown sugar or more if needed

1 tablespoon vanilla extract, or more if needed

In a medium-size mixing bowl, combine cream cheese, brown sugar, and vanilla. Mix well until all of the brown sugar has been blended into the cream cheese and vanilla. If the mixture is too runny for your taste, add a small amount of brown sugar to the mixture. If the mixture is too thick for your taste, add a small amount of vanilla extract.


3 pounds new potatoes -- unpeeled

2/3 cup mayonnaise

8 ounces sour cream

1 tablespoon chopped fresh dill

2 teaspoons chopped fresh parsley

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Cook unpeeled potatoes in boiling, salted water to cover 15 minutes or until tender; drain and let cool to touch. Leaving skins on, cut potatoes into eighths. Place in a large bowl. Combine mayonnaise and next 5 ingredients; add to potatoes, tossing gently. Cover and chill 8 hours. Yield: 8 servings.


1 (bone-in) smoked ham (8 to 9 pounds)

1 can (20 oz.) sliced pineapple in syrup

1 cup apricot preserves

1 tsp. dry mustard

1/2 tsp. allspice

Whole cloves

Maraschino cherries

Preheat oven to 325 degrees. Remove rind from ham. Place ham on rack in open roasting pan, fat side up. Insert meat thermometer with bulb in thickest part away from fat or bone. Roast ham in oven for 3 hours. Drain pineapple; reserve syrup. In a small saucepan, combine syrup, preserves, mustard and allspice. Bring to a boil; boil, stirring occasionally, for 10 minutes. Remove ham from oven, but keep oven hot. Stud ham with cloves; brush with glaze. Using wooden toothpicks, secure pineapple and cherries to ham. Brush with glaze again. Return ham to oven. Roast 30 minutes longer or until

thermometer registers 160 F. Brush with glaze 15 minutes before done. Let ham stand 20 minutes before slicing. Makes 8 to 10 servings.


1 pound Steak -- trimmed

4 tablespoons Lime Juice

1 teaspoon Garlic Salt

1/2 teaspoon Black Pepper -- freshly ground

8 Flour Tortillas -- warmed

1 large Tomato -- chopped

3 Green Onion -- chopped

1 medium Green Bell Pepper -- julienned

4 tablespoons Sour Cream, light

1/2 cup Guacamole

1 cup Monterey Jack Cheese -- shredded

Combine lime juice, garlic salt and pepper. Trim excess fat from steak, then pound steak to 1/4-inch thickness. Place steak into zip baggie, then add lime juice, garlic salt & black pepper, turning to coat. Close bag securely and marinate in refrigerator overnight (or freeze according to directions below).

When ready to cook fajitas, remove steak from marinade and discard marinade. Place steak on grill over medium coals (see notes). Grill 6 - 10 minutes, turning once. Carve across the grain into thin slices.

In a medium skillet, saute green onions and green bell pepper strips in small amount of oil, until tender/crisp. Serve fajitas on warmed platter, gently tossing sliced steak with

onion/pepper mixture. Serve tomato, sour cream, guacamole and cheese on the side, and tortillas in tortilla warmer. Each person 'puts together' their own fajita from these finished ingredients.

To freeze for later use: Once steak has been placed into zip baggie with marinade, label and freeze for up to six months. To complete recipe, thaw overnight in refrigerator and continue with recipe above.


1 1/2 cups Concannon 1996 Petit Syrah Reserve

12 dried Mission figs

1 cup pistachio nuts

1 cup semi-sweet chocolate chips

6 tablespoons unsalted butter

12 teaspoons Camembert

12 whole macadamia nuts

Marinate figs in wine for at least 4 hours up to overnight.

Finely grind pistachio nuts in a food processor. Set aside. Remove figs from wine and gently pat dry with paper towel. With a sharp knife, cut an ``X'' at the bottom of the fig. In the center of the ``X,'' gently twist the tip of the knife until the fig has opened. Expand cavity of fig with your finger.

Melt chocolate chips and butter on low heat until smooth. Keep sauce warm.

Roll each macadamia nut in 1 teaspoon of Camembert cheese and stuff inside figs. Dip figs in chocolate by the stem. Hold over saucepan and allow excess chocolate to drip off. Roll chocolate-covered figs in finely ground pistachio nuts until completely coated.

Refrigerate for at least 30 minutes. Before serving, bring figs to room temperature.


1 pound cauliflower, leaves and stems trimmed

2 teaspoons finely chopped garlic

4 tablespoons extra-virgin olive oil

2 tablespoons finely chopped Italian flatleaf parsley

1/8 teaspoon crushed red pepper flakes


8 black Greek olives

1 1/2 pounds fresh, ripe plum tomatoes, peeled, seeded and chopped

1 pound fusilli

3 tablespoons freshly grated pecorino romano

Bring pot of water large enough to hold cauliflower to a boil. Add cauliflower to boiling water. (White vegetables will taste sweeter if you do not add salt to the boiling water.) Boil cauliflower until it is tender, 10 to 15 minutes. Drain and cut into pieces no larger than 1/2 inch.

Fill a pot for the pasta with at least 4 quarts water and place over high heat. Put garlic and olive oil in a 10-inch saute pan and place it over medium-high heat. Saute until garlic begins to sizzle. Add parsley and red pepper flakes and stir a few times. Add cauliflower and season with salt. Saute`, stirring occasionally, until cauliflower is quite tender and begins to brown, 8 to 10 minutes.

While cauliflower is sauteing, cut olive flesh from pits and coarsely chop it. When cauliflower is done, add tomatoes and cook for 6 to 8 minutes, stirring occasionally. Meanwhile, add 1 tablespoon salt and the fusilli to the boiling pasta water. Just before pasta is done, add olives to sauce, stir well, and remove from heat. When pasta is cooked, drain it and toss with sauce and grated pecorino cheese, and serve.


4 lb. Chicken Breasts OR Thighs

2 tsp. Lemon Zest

2 tsp. Lime Zest

3/4 cup fresh Lemon Juice

3/4 cup fresh Lime Juice

1 1/2 Tbs. Granulated Sugar

2 tsp. Garlic, minced

1/4 tsp. Cayenne Pepper

1/4 cup Vegetable Oil

In a small saucepan, whisk the lemon and lime zests and juices with the sugar, minced garlic, and cayenne pepper. Warm for about 5 minutes, until the sugar is dissolved.

Whisk in the oil. Remove from the stove and let the marinade cool. Arrange the chicken breasts or thighs in a large dish. Try to set it up so the chicken is in a single layer.

Prick the meat in several places with a fork, and pour the marinade over the top.

Let the chicken marinate, covered and chilled, for at least 3 hours, turning once. (You may opt to marinate the chicken overnight, if you prefer.) Using tongs, transfer the chicken to an oiled grill set about 5 inches away from hot coals on the grill. Baste the chicken with the marinade and turn the meat at least 3 times for the first 20 minutes, basting each time you turn. Turn the chicken over again and grill it for 10 to 20 minutes

more, or until it is cooked through. Serve warm.


For quail:

1 teaspoon balsamic vinegar

1 tablespoon olive oil

1 clove garlic, crushed

4 boned quail with legs removed

Salt and pepper

8 slices prosciutto

For confit:

1 pound morel mushrooms (or other seasonal mushrooms)

1 pound shallots

1 tablespoon olive oil

1 clove garlic, minced

1 teaspoon chopped tarragon

Salt and pepper

Mix balsamic vinegar and olive oil with crushed garlic. Season quail breasts with salt and pepper. Place them in olive oil and balsamic and allow to marinate for 30 minutes.

Heat saute pan and brown quail breasts on each side for no more than a minute or so on each side. Refrigerate quail. When they are completely cold, wrap each breast with 2 slices of prosciutto so they are completely enclosed. Refrigerate until ready to serve.

Cut morels in half and wash really well in a couple changes of water. Drain and set to one side. Peel and slice shallots. Heat olive oil and garlic in pan and saute shallots. Add morels and continue to cook until they are soft. Add tarragon and season with salt and pepper. Continue to cook for a few minutes more. Keep warm.

Heat grill. Place quail breast on grill and cook on each side for about 5 minutes or until cooked through. Place a spoonful of mushroom confit on each of 4 plates. Top with quail breast.





3 medium pieces Zucchini Squash, cut into 1/4-inch-thick slices

2 medium Onions, thinly sliced

1 envelope Italian Salad Dressing Mix

2 Tbs. White Wine Vinegar

1/4 cup Salad Oil

2 Tbs. Parmesan Cheese, grated

Toss the zucchini pieces and onion slices together on a large piece of doubled aluminum foil. Turn the edges of the foil up slightly like a tray, to keep all the dressing

on the veggies where it belongs.

Blend together the salad dressing mix, white wine vinegar, and oil. Pour the dressing over the vegetables, and sprinkle the Parmesan cheese over the top of everything.

Wrap the vegetables loosely, double-folding the sealed ends of the foil. Grill about 4 inches from hot coals for about 25 minutes, or until tender, being sure to turn the

package at least once during grilling.


1 tablespoon butter

1 large Vidalia onion, sliced thinly

1 tablespoon of minced garlic

1/2 head of green cabbage sliced thin

2 cups cubed ham

6-8 small white potatoes cut into quarters

1/2 cup white port wine

1 tablespoon parsley flakes

Salt, pepper, garlic powder - to taste

Melt 1 tablespoons butter in a large skillet over medium-high heat. Add the onion and cabbage and stir-fry until translucent. Add potatoes, garlic, and port wine. Add onion, garlic powder, salt and pepper. Add parsley flakes and ham. Mix well and cover. Simmer for 20 minutes, or until potatoes are tender.


4 ounces canned whole mushrooms

2 cups cooked ham -- cubed

1/4 cup chopped green bell pepper

1/4 cup chopped onion

2 tablespoons margarine -- melted

1/8 teaspoon ground black pepper

Dash paprika

1 teaspoon Worcestershire sauce

1 cup water

4 ounces medium egg noodles

1 cup sour cream

Drain canned mushrooms, reserving 1/4 cup liquid. Set aside. SautÚ ham, green pepper, and onion in margarine in a large skillet. Stir in black pepper, paprika, and Worcestershire sauce. Add water, reserved mushroom liquid, and noodles; bring to a boil. Cover, reduce heat, and simmer 20 minutes, adding mushrooms the last 5 minutes. Stir in sour cream; cook until thoroughly heated. (Do not boil.) Yield 4 servings.


1 cup graham cracker crumbs

3 tablespoons sugar

3 tablespoons margarine -- melted

16 ounces cream cheese

1/2 cup sugar

1 tablespoon lemon juice

1 teaspoon grated lemon peel

1/2 teaspoon vanilla extract

2 eggs -- separated

1 cup sour cream

2 tablespoons sugar

1 teaspoon vanilla extract

Combine crumbs, sugar, and margarine; press onto bottom of 9-inch spring form pan. Bake at 325 degrees F. for 10 minutes. Combine softened cream cheese, 1/2 cup sugar, lemon juice, rind, and vanilla, mixing with electric mixer until well blended. Blend in egg yolks. Fold in stiffly beaten egg whites; pour over crust. Bake at 300 degrees F. for 45 minutes. Combine sour cream 2 tablespoons sugar, and vanilla; carefully spread over cheesecake. Continue baking 10 minutes. Loosen cake from rim of pan. Cool; remove rim. Chill. Yield: 10 servings.



Two (.25-oz.) packages Active Dry Yeast

1/2 cup warm Water

1 cup warm Milk

1/2 cup Granulated Sugar

1/4 cup Butter, softened

1 tsp. Vanilla Extract

1 tsp. Salt

1/2 tsp. ground Nutmeg

7 cups All-purpose Flour (divided)

4 large Eggs

1/2 cup Currants

1/2 cup Raisins

2 Tbs. Water

1 Egg Yolk

Icing Ingredients:

1 cup Confectioners' Sugar

4 tsp. Milk

Dash of Salt

1/4 tsp. Vanilla Extract

Warm both the water and milk to 110-F degrees.

In a large mixing bowl, dissolve the yeast in the warm water, then stir in the milk. Add this warm, milky mixture to the sugar, butter, vanilla, salt, nutmeg, and 3 cups of the flour. Beat until smooth.

Add the eggs, one at a time, beating the mixture well after each addition. Stir in the dried fruit and remaining flour, forming a soft dough.

Turn out onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes.

Place the dough in a greased bowl and turn over to grease the top. Cover with a damp towel or plastic wrap, and let rise in a warm place until doubled in size, usually about 1 hour.

Punch the dough down and shape into 30 balls. Place on greased baking sheets.

Using a sharp knife, cut a cross or "X" on the top of each roll. Cover again and let rise until doubled, about 30 minutes.

Beat the water and egg yolk together and brush over the tops of the rolls. Bake in a pre-heated 375-F degree oven for 12 to 15 minutes.

Meanwhile, prepare the icing by combining the confectioner's sugar, milk, salt, and vanilla extract in a small bowl. Stir until smooth. Adjust sugar and milk to form an icing

that flows easily. Remove the buns from the oven and cool completely on wire racks.

Drizzle icing over the top of each roll following the lines of the cut cross. Store in an airtight container.







Hot Cross Buns are traditionally served on Good Friday (the Friday before Easter) and during the Lenten season, but they are good anytime. This recipe will make 2 1/2 dozen buns.

2 packages active dry yeast (1/4 ounce, each)

1/2 cup warm water

1 cup warm milk

1/2 cup sugar

1/4 cup softened butter or margarine

1 teaspoon vanilla extract

1 teaspoon salt

1/2 teaspoon ground nutmeg

6 1/2 to 7 cups all-purpose flour

4 eggs

1/2 cup dried currants

1/2 cup raisins

2 Tablespoons water

1 egg yolk

1 recipe Icing (below)

Have the water and milk at 110-115 degrees F. In a large mixing bowl, dissolve the yeast in the warm water. Add the warm milk sugar, butter, vanilla, salt, nutmeg, and 3 cups of the flour. Beat until smooth. Add the eggs, one at a time, beating the mixture well after each addition. Stir in the dried fruit and enough flour to make a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl and turn over to grease the top. Cover with a damp

towel or plastic wrap and let rise in a warm place until doubled in size (about 1 hour). Punch the dough down and shape into 30 balls. Place on greased baking sheets. Using a sharp knife, cut a cross (or X) on the top of each roll. Cover again and let rise until doubled (about 30 minutes). Beat the water and egg yolk together and brush over the rolls. Bake at 375 degrees F. for 12 to 15 minutes. Cool on wire racks. Drizzle icing over the top of each roll following the lines of the cut cross.

Icing: Combine 1 cup confectioners' sugar, 4 teaspoons milk or cream, a dash of salt, and 1/4 teaspoon vanilla extract. Stir until smooth. Adjust sugar and milk to make a mixture which flows easily.






2 C. flour

1/2 C. granulated sugar

1 - 8 oz. pkg. of cream cheese

2 sticks butter, well chilled

Put in a bowl and mix together until you have a bowl of dough. Divide into 5 pieces and shape each piece into a ball and wrap each ball in plastic wrap and refrigerate overnight. Roll balls, 1 by 1, on well floured board and roll to circle very thin. Cut into 12 wedges, sprinkle with 1/4 cup sugar and chopped nuts. Roll each wedge towards point. Place point down on cookie sheet (not greased). Bake at 350 degrees for 18 minutes, until light tan. Dust cookies with confectioner's sugar.


3/4 cup butter or margarine (softened)

1/2 cup sugar

1 egg

1/2 tsp. grated lemon peel

1/2 tsp. cinnamon

1/4 tsp. salt

1/8 tsp. ground cloves

2 cups all-purpose flour

1 cup walnuts (finely chopped)

1 cup raspberry jam

Preheat oven to 325 degrees. Grease 9-inch square pan. In a large bowl, cream butter, sugar, egg, lemon peel, cinnamon, salt and cloves. Blend in flour and walnuts. Set aside about 1/4 cup of the dough for lattice topping. Pat remaining dough into bottom and about 1/2 inch up sides of pan. Spread with jam. Make pencil shape strips of remaining dough, rolling on floured board with palms of hands. Arrange lattice pattern over top, pressing ends against dough on sides. Bake 45 minutes or until lightly browned. Cool in pan on wire rack. Cut into squares. Makes 2 dozen small bars.


The recipe is on most cans of sweetened condensed milk.

melt 1/2 cup butter in a 13 x 9 pan and then layer over that

3 cups crushed graham crackers,

1 cup coconut, and

1 cup chocolate chips.

Then pour over 1 can sweetened condensed milk and bake for 20-30 minutes or



2 quarts water

2-1/2 pounds shrimp -- medium-sized, unpeeled

1 large green pepper -- coarsely chopped

4 green onions -- with tops, sliced

1/2 cup celery -- sliced diagonally

1/2 cup cucumber -- chopped

2 ounces pimiento -- diced, drained

1 cup apple juice -- unsweetened

2/3 cup cider vinegar

1/4 teaspoon hot sauce

1/4 teaspoon paprika

1/3 pound fresh snow peas

Bring water to a boil; add shrimp, and cook 3 to 5 minutes. Drain well; rinse with cold water. Peel and devein shrimp. Chill. Combine shrimp and next 5 ingredients in a large shallow dish. Combine apple juice, vinegar, hot sauce, and paprika, mixing well. Pour over shrimp mixture. Cover and refrigerate overnight. Arrange snow peas on a steaming rack, and place over boiling water; cover and steam 3 to 5 minutes or until crisp-tender. Chill peas. To serve, arrange peas on plate; top with shrimp mixture. Yield: 6 servings.


This recipe is sublime made with unsalted butter (and that is what I use when it is not being served at the Seder meals) but still wonderful made with unsalted Passover margarine. If you choose, it can also be made with white chocolate and added chopped toasted nuts, such as almonds. You do not need any special techniques or even a candy thermometer to make it. In fact, if you are terrified of Passover baking, just make this. It's a winner.

4-6 unsalted matzoh boards or sheets

1 cup unsalted butter or unsalted Passover margarine

1 cup brown sugar - packed firmly

3/4 cup chocolate chips or semi-sweet chocolate - coarsely chopped

Preheat oven to 375 F. Line a cookie sheet completely with foil. Cover bottom of pan with baking parchment - on top of foil. This is very important as mixture becomes sticky

during baking. Line bottom of pan evenly with matzoh boards, cutting extra pieces of matzoh, as required, to fit any spaces on the cookie sheet as evenly as possible. Combine margarine or butter and brown sugar in a 3 quart, heavy-bottomed, saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking 3 more minutes, stirring constantly. Remove from heat and pour over matzoh. Caramel should be able to be poured but not too thin. Place in oven and immediately reduce heat to 350 F. Bake 15 minutes, checking every few minutes to make sure mixture is not burning. If it seems to be browning too quickly, remove from oven, lower

heat to 325 F. and replace. Remove from oven and sprinkle matzoh boards immediately with chopped chocolate or chips. Let stand 5 minutes then spread melted chocolate over matzoh. While still warm cut into squares or odd shapes. Chill in refrigerator until set. This makes a good gift. You can also serve it in confectioners' paper cups as a candy. Variation: You can also use white chocolate, coarsely chopped (or both white and dark) and chopped, toasted almonds (sprinkle on top as chocolate sets). I also use mini marshmallows, peanut butter chips etc, especially for the kids. Don't forget the baking parchment or it sticks too much to get out of the pan


2 slices white bread

2 tablespoons whole milk

1 pound ground beef

1/2 cup freshly grated pecorino romano

2 tablespoons plain fine dry bread crumbs

2 large eggs

2 ounces pancetta, thinly sliced


Freshly ground black pepper

Butter for the baking dish

3/4 cup drained canned whole peeled tomatoes, coarsely chopped

4 ounces fresh mozzarella

2 tablespoons shredded fresh basil leaves

1/2 teaspoon dried whole oregano leaves

Preheat oven to 425 degrees. Cut crusts from bread. Put bread and milk in a small bowl and mash bread with your hands to get a smooth paste. Transfer to a large mixing bowl and add beef, pecorino, bread crumbs and eggs. Chop pancetta and add it to bowl. Season lightly with salt and pepper. Mix everything together thoroughly with your hands.

Butter bottom and sides of a pie dish approximately 10 inches in diameter. Put in the ground beef mixture and spread it out evenly with your hands. Cover with tomatoes. Cut mozzarella into strips and arrange them over tomatoes. Sprinkle basil leaves on top with dried oregano.

Bake in preheated oven for 20 minutes. Let ``pizza'' settle for about 5 minutes after removing it from oven, then transfer it with 2 spatulas to a serving plate. Serve hot.


1 pound Lean Ground Beef

2 cups Corn -- frozen or canned

2 cups Tomato Sauce

1 cup Picante Sauce

1 tablespoon Chili Powder

1 1/2 teaspoons Ground Cumin

2 cups Cottage Cheese, 2% fat

2 Eggs -- slightly beaten

1/4 cup Parmesan Cheese -- grated

1 teaspoon Oregano

1/2 teaspoon Garlic Salt

12 large Corn Tortillas -- divided

2 cups Cheddar Cheese -- shredded

Preheat oven to 375 degrees F. Brown ground beef in a large skillet and drain. Add corn, tomato sauce, picante sauce, chili powder, cumin. Simmer, stirring frequently for about 5 minutes. Combine cottage cheese, eggs, Parmesan cheese, oregano and garlic salt. Mix well. Arrange 6 tortillas on bottom and sides of lightly greased 13x9x2 inch baking dish, overlapping as necessary. Top with 1/2 the meat mixture. Spoon cheese mixture over meat. Arrange remaining 6 tortillas over cheese. Top with remaining meat

mixture. Bake in preheated oven about 30 minutes. Remove from oven and top with shredded cheddar cheese. Let stand 10 minutes before serving.


(like El Torito's)

For cilantro pepita dressing:

2 medium roasted Anaheim chiles, peeled and seeded

1/3 cup roasted pepitas (pumpkin seeds)

2 large garlic cloves, peeled

1/4 teaspoon ground black pepper

1 teaspoon salt

1 1/4 cups salad oil

1/4 cup red wine vinegar

5 tablespoons grated Cotija cheese (see Note)

2 small cilantro bunches, stemmed

1 1/2 cups mayonnaise

1/4 cup water

For salad:

2 corn tortillas

Vegetable oil

1 large head romaine lettuce, rinsed and spun dry

1/3 cup finely grated Cotija cheese

1 roasted, peeled red bell pepper, cut into julienne strips

4 grilled chicken breasts

1/2 cup roasted pepitas, shells off

Dressing:Place all ingredients except cilantro, mayonnaise and water in blender or food processor. Blend approximately 10 seconds, then add cilantro little by little until blended smooth. Depending on size of blender, it may be necessary to do so in batches.

Place mayonnaise and water in large stainless steel bowl, and mix with wire whip until smooth. Add blended ingredients to mayonnaise mixture, and mix thoroughly. Place in air-tight container and refrigerate. Will keep for three days.

To assemble salad: Cut corn tortillas into matchstick-size strips. Heat oil in saute pan, and fry tortilla strips until crisp. Remove with slotted spoon, and drain on paper towels. Set aside.

Tear romaine into bite-size pieces. Place greens on salad plates and ladle approximately 4 tablespoons dressing on each salad. Sprinkle each dish with Cotija cheese and tortilla strips. Arrange 4 red pepper strips like spokes on top of each salad, along with desired amount of chicken breast (you can slice the chicken into strips), and garnish with whole pepitas.

Note: Cotija cheese is a hard grating cheese found in some grocery stores and most Mexican markets. In a pinch, Parmesan could serve as a substitute.


1 cup all-purpose flour

1/2 cup plus 1 tablespoon unsweetened Dutch process cocoa

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup plus 1 tablespoon light brown sugar

1/2 cup plus 1 tablespoon granulated sugar

3 tablespoons unsalted butter, at room temperature

3 tablespoons stick margarine

1/4 teaspoon peppermint extract

1 egg white

Combine flour, cocoa, baking soda, and salt in a medium bowl and mix thoroughly with a whisk. Set aside. Combine sugars in a small bowl and mix well with your fingers, pressing out any lumps. (If lumps are stubborn, process in a food processor for a few seconds.) Set aside.

In a medium mixing bowl, beat butter and margarine until creamy. Add sugar mixture and peppermint extract. Beat on high speed for about 1 minute. Beat in egg white. On low speed, beat in flour mixture just until incorporated. Gather dough together with your hands and form it into a neat 9- to 10-inch log. Wrap in wax paper, twisting or folding the ends of the paper, without flattening ends of the log. Chill at least 45 minutes. (Cookies may be prepared to this point and refrigerated for up to three days or rewrapped in

foil or plastic and frozen for up to three months.)

Place racks in upper and lower third of oven and preheat to 350 degrees. Line cookie sheets with parchment paper or aluminum foil. Use a sharp knife to slice rounds of chilled dough a scant 1/4 inch thick. Place 1 inch apart on cookie sheets. Bake for 12 to 14 minutes. Rotate baking sheets from top to bottom and front to back about halfway through. Cookies will puff and crackle on top, then begin to settle down slightly when done. Use a metal spatula to transfer cookies to a rack. Cool cookies completely before storing or stacking. Cookies may be stored, airtight, for up to two weeks or frozen for up to two months. Makes about 40 cookies.


6 pieces of plain matzah

1 cup unsalted butter

1 cup sugar

12 oz. semisweet chocolate chips

1/2 c silvered almonds crushed or crushed walnuts (optional)

Heat oven to 400. Line a cookie sheet with aluminum foil and lay the matzah in a single layer so that it completely covers the bottom of the sheet. (You can cut the matzah to fit using a very sharp serrated knife.) In a saucepan, melt the butter and sugar over low heat. Raise the heat and boil mixture for 3 minutes. Pour this over the matzah and spread. Place matzah in the oven for 5 minutes. Remove cookie sheet from the oven and immediately pour the chocolate over the matzah. Return to oven for 30 seconds. Remove from oven and quickly spread evenly over the matzah. Sprinkle with crushed nuts on top (opt.). Refrigerate for one hour or let set overnight. Cut into pieces (try a pizza wheel). Option: This can easily be made into a non-Passover treat by substituting graham crackers or saltines for the matzah.


Sweet-and-sour sauce:

1 cup brown sugar

1 tsp. Dry mustard

1/2 cup apple cider vinegar

1/2 cup hot water

1/4 cup currants


8 to 10 skinless, boneless chicken breasts

1 cup Passover cake meal, or more, if needed

2 Tbsp. Olive oil, or as needed

1 1/2 cups sweet-and-sour sauce

1 Tbsp. Frozen orange juice concentrate

3/4 cup sugar-free orange marmalade

1/4 cup white wine

1/4 cup ketchup

1/2 tsp. Dry mustard (dissolved in a little warm water)

Combine all ingredients for sauce. Stir until sugar is dissolved. Set aside. Preheat oven to 350 degrees. Rinse chicken breasts in cold water; pat dry. Place chicken breasts in bag of cake meal; shake until lightly coated. Place chicken breasts in well-greased baking dish; brush lightly with olive oil. Cover tightly with foil; bake for 20 minutes.

Combine sweet-and-sour sauce with orange juice concentrate, marmalade, wine, ketchup and mustard. Pour into saucepan; simmer to heat through, about 1 to 2 minutes. Remove chicken from oven; brush generously with sauce. Add a little water to the pan. Return to oven, uncovered; and bake an additional 25 to 30 minutes, basting occasionally, until tender and no pink is showing. Chicken should be well glazed.



This is a flour-less finale to a traditional Seder meal:

1 cup walnuts

7 eggs, separated

1 1/4 cups sugar, divided

1 tablespoon orange juice

1 tablespoon water

1/2 cup potato starch

1/3 cup unsweetened cocoa powder

1/4 cup cake meal

1/4 teaspoon salt

1/4 cup honey

Heat oven to 300 F. Toast walnuts in flat pan in oven for 6 minutes; cool completely. Line bottom of ungreased 10-inch tube pan with parchment paper. Coarsely chop walnuts. Sprinkle evenly in prepared pan. Beat egg yolks in large bowl until lemon-colored. Gradually beat in 1 cup sugar. Stir in orange juice and water. Combine potato starch, cocoa, cake meal and salt; fold into yolk mixture (mixture will be stiff). Beat egg whites until foamy. Gradually add remaining sugar, beating until stiff peaks form.

Gradually fold egg whites into chocolate mixture. Pour into prepared pan. Bake 30 minutes. Without opening oven door, increase oven temperature to 325 F. Bake an additional 15 minutes or until top springs back when touched lightly. Remove from oven. Cool cake in pan on wire rack 10 minutes. Remove from pan; invert so walnuts are on top. Carefully remove parchment paper. Spread honey over top of cake. serves 12 to 16


2 cups butter, unsalted

1 cup cola

1 (16 ounce) package semi-sweet chocolate, coarsely chopped

1/3 cup raspberry preserves

1 teaspoon lemon juice

8 eggs, at room temperature

1 cup white sugar

2 tablespoons vanilla sugar

1 cup semi-sweet chocolate chips

2 tablespoons butter, unsalted

Preheat oven to 350 degrees F (175 degrees C). Line bottom of a 10 inch spring form pan with parchment paper. In a heavy saucepan over low heat, or using a double boiler, mix butter or margarine and cola and heat through. Remove the pan from the stove, and add chocolate, stirring to melt. Let this mixture cool completely. In a small mixing bowl, blend raspberry preserves and lemon juice together. In the bowl of an electric mixer, whip the eggs with sugar and vanilla sugar for 10 minutes on high speed. Whisk cooled, melted chocolate into egg mixture until thoroughly incorporated (mixture will deflate but that's OK). Stir in raspberry preserve mixture.

Place the prepared spring form pan on a cookie sheet in the oven and reduce the oven's heat to 325 degrees F (165 degrees C). Bake 55 to 60 minutes until the cake is done. The cake is done when the top has a slight crust and seems set. Cake may rise and fall but that is fine. Refrigerate the cake several hours.

To make the glaze: Melt the chocolate chips with butter or margarine in a double boiler; stir to melt evenly. Cool, then pour over chilled cake before serving. Makes 16 servings


1 quart hulled and sliced strawberries

1 cup sugar

1/3 cup matzo meal

2 tablespoons potato starch

4 eggs, separated

2 tablespoons lemon juice

1 teaspoon grated lemon rind

Preheat the oven to 325 degrees F. Coat a 9" pie pan with cooking spray. In a medium bowl, toss the strawberries with 1/4 cup of the sugar. Allow 1 hour (or prepare the night before) to sit. In a small bowl, whisk together the matzo meal and potato starch. In a large bowl, beat the egg whites until soft peaks form (you will need to use an electric mixer). In another large bowl, beat the egg yolks until light and lemony colored. Add the remaining 3/4 cup sugar and beat well. At low speed, blend in the matzo/potato meal

mixture, lemon juice and lemon rind. Fold in the egg whites. Pour the batter into the prepared pan. Bake until the top is golden brown and springs back when lightly touched. Remove from the pan and cool completely on a wire rack. When completely cool, cut and serve with the strawberries either to the side of the cake or directly on top. Serve with whipped topping if desired







1-16 oz pkg Penne pasta

3 carrots, sliced

3 stalks celery sliced

1/2 cup chopped onion

1 small pkg of frozen green beans

1 can cream of mushroom soup

1/2 cup milk

1 tsp dried or fresh thyme

1 tsp salt

1 tsp pepper

1 cup French fried onion

1 cup shredded cheddar cheese

Cook pasta according to package directions. In large mixing bowl, combine pasta with carrots, celery, onion; green beans, soup, milk, thyme, salt & pepper, and pour into greased 3-quart casserole dish. Combine fried onions and cheese, sprinkle over top, bake at 350 degrees F for 30-40 minutes. serves 6-8



4 (12-oz.) T-bone Steaks

5 Tbs. prepared Steak Sauce

3 Tbs. fresh Thyme, chopped

2 tsp. Green Peppercorns, crushed

1 tsp. freshly ground Black Pepper

1/4 tsp. Cayenne Pepper

1/4 tsp. White Pepper

1 tsp. Salt

In a small saucepan, or a can that has been cleaned and had the label removed, blend together the steak sauce, thyme, and peppers. Place the can or saucepan on the grill to warm. Sprinkle steaks on both sides with salt. Spread about one-quarter of the pepper sauce over one side of each steak. Place steaks, sauce side down, on grill. Spread top surfaces of steaks with remaining sauce. Grill steaks until cooked to desired doneness (about six minutes per side for medium-rare). Transfer steaks to plates and serve warm.


4 boneless pork loin chops

1/2 c. dry white wine

2 T Worcestershire

1 tsp. garlic powder

Pineapple Stuffing:

2 c. herb-seasoned stuffing

3/4 c. defatted chicken broth

1 8-oz. can crushed pineapple in juice, undrained

1 stalk celery, minced

2 T chopped onions

2 T minced green bell pepper

1 tsp. minced fresh ginger

1 tsp. shredded orange zest

1/4 tsp. crushed red pepper flakes

1/4 tsp. nutmeg

2 T golden raisins


1/2 c. apricot preserves

2 T Dijon mustard

1 T butter

1 c. chopped green onions

Rub pepper into pork and place pork in a large plastic zipper bag (such as Ziploc). Whisk together wine, Worcestershire, and garlic powder and pour over pork. Seal the bag and place in the refrigerator to marinate 2-24 hours, turning the bag occasionally to coat. Preheat oven to 375║. Combine all stuffing ingredients but raisins in microwave and cook 3 minutes. Stir in raisins, return to microwave and cook 1 minute. Let stand 5 minutes. Cut a slit in the side of each pork chop to form a pocket; divide stuffing and

stuff pork pockets. Secure with a toothpick. Place chops in a shallow roasting pan and bake 40-50 minutes or until no pink remains. Remove toothpicks and place on serving platter. Meanwhile, heat butter in small saucepan over medium-high heat. Add green onions and sautÚ until wilted. Add apricot preserves and Dijon mustard; cook and stir until preserves are melted, about 10 minutes. Spoon over stuffed chops and serve.


1/2 c. butter, softened

1/2 c. sugar

2 eggs, lightly beaten

1 package active dry yeast

1/4 c. warm water

2 tsp. grated orange peel

1 tsp. grated lemon peel

1 tsp. ground cinnamon

1/2 tsp. salt

4 c. all-purpose flour

1 c. hot milk

1 c. golden raisins

powdered sugar

Preheat oven to 350║. Coat a Bundt pan with nonstick cooking spray. Beat butter and sugar in large mixing bowl until creamed; add eggs until well blended. Set aside. Meanwhile, dissolve yeast in warm water and let stand 10 minutes or until foamy. Whisk together yeast mixture, orange and lemon peels, cinnamon, and salt; stir into butter mixture. Stir in flour alternately with milk, beating well, until a soft dough forms; stir in

raisins. Cover and let rise in warm place until doubled, about 11/2 hours. Punch down dough. Cover and let rise again until doubled, about 1 hour. Shape into prepared Bundt pan and bake 35-40 minutes or until bread is golden. Cool in pan 5 minutes, then remove bread from pan and cool completely before slicing. Dust with powdered sugar.



4 Pork Chops

4 thick slices Apple, unpeeled

4 thick slices Sweet Potato, peeled

4 thick slices Red Onion

1/2 tsp. dried Savory

1/8 tsp. ground Nutmeg

Salt and Black Pepper to taste

1 Tbs. Butter or Margarine

Trim any excess fat from the pork chops, and heat a few of the pieces in a heavy skillet over medium-high heat until the skillet is well greased. Discard the fat, and brown each of the pork chops lightly on both sides. Prepare four pieces of heavy-duty aluminum foil about 12 inches long. Place a pork chop in the center of each piece of foil.

Top each pork chop with an apple slice, sweet potato slice, and red onion slice. Evenly distribute the savory over the top of each stack. Do the same with the nutmeg, salt, and pepper. Add a dab of butter to the top of each pork chop stack, and securely seal the meat in the foil. Slowly grill over moderate coals; it should take 40 minutes to 1 hour,

depending on the thickness of the pork chops. Turn the packet 3 or 4 times while grilling. Serve warm.


1 large Potato

1/2 cup Tomatoes, canned -- diced

4 large Mushrooms -- sliced thinly

2 tablespoons Onion -- minced

1/4 teaspoon Basil -- crushed

1/4 teaspoon Thyme

1 clove Garlic -- minced

5 Green Olives -- stuffed & sliced

5 ounces Mozzarella Cheese, part skim milk -- grated

Spray a pie plate with nonstick spray. Slice potato about 1/4" thick. Lay slices on bottom of the pan, overlapping slightly to form a "crust." Spray with nonstick spray. Bake at 400 degrees F for 30 - 40 minutes until slightly browned and potatoes are cooked. Combine tomatoes, mushrooms, onion and seasonings. When crust is ready, spread with mushroom mixture. Top with olives then cheese. Bake for 10 minutes.


1 cup finely crushed graham crackers (about 14 crackers)

1/4 cup finely chopped almonds

3/4 cup granulated sugar

4 tablespoons all-purpose flour

2 tablespoons butter or margarine, melted

3 8-ounce packages cream cheese, softened

1/4 cup raspberry liqueur

1 tablespoon vanilla

2 eggs

1 8-ounce container plain yogurt or raspberry yogurt

1 8-ounce container raspberry yogurt

Fresh raspberries and/or blackberries

Sifted powdered sugar (optional)

For crust, combine crushed crackers, almonds, 1/4 cup of the granulated sugar, 2 tablespoons of the flour, and the butter or margarine. Press onto the bottom of a 9-inch spring form pan. In a medium mixer bowl combine the remaining 1/2 cup granulated sugar, remaining flour, the cream cheese, liqueur, and vanilla. Beat with an electric mixer until fluffy. Add eggs and yogurt, beating on low speed just until combined. Do

not over-beat. Pour into pan. Place pan in a shallow baking pan in oven. Bake in a 375 degree F. oven for 50 to 55 minutes or until center appears nearly set when gently shaken. Cool 15 minutes. Loosen cake from sides of pan. Cool 30 minutes. Remove

sides of pan; cool. Chill at least 4 hours. To serve, arrange berries atop cake. Dust with powdered sugar, if desired. 12 servings


1 tablespoon unsalted butter

3 tablespoons granulated sugar

16 strawberries, whole

1 cup heavy cream -- chilled

2 tablespoons amaretto

4 fresh mint sprigs (optional)

Preheat the oven to 450 degrees F. In an ovenproof skillet just large enough to hold the strawberries in one layer, melt the butter in the oven 2 to 3 minutes. Watch carefully so that it does not burn. Remove the skillet from the oven and stir in 2 tablespoons of the sugar; the mixture will be grainy. Add the berries, tossing to coat them. Spread in a single layer. Roast, stirring and turning once or twice, until the berries just begin to soften and the sugar melts, about 5 minutes. Gently roll the roasted berries in the

pan syup to coat, then let them cool for about 5 minutes in the skillet. Meanwhile, whip the cream with the amaretto and the remaining granulated sugar just until soft peaks form. Divide the cream among 4 shallow dessert bowls. Arrange the lukewarm berries in the cream, pointed ends up. Using a teaspoon, dribble the pan syrup over the cream. Garnish with mint sprigs, if desired. Serve immediately. Yield 4 servings.


1 (8 oz.) package Neufchatel cheese (softened) or 1 1/2 pkg and no blue cheese

3/4 cup crumbled blue cheese or Ranch Mix

1/4 cup mayonnaise

1/4 cup milk

2 Tbls. lemon juice

1 Tbls. chopped chives

2 quarts torn assorted greens

1 cup shredded carrots

2 1/2 cups ham cubes

1 cup chopped green pepper

2 cups chopped tomatoes

Combine Neufchatel cheese and blue cheese, mixing until well blended. Add mayonnaise, milk, lemon juice and chives; mix well. Combine greens and carrots. Combine ham and green peppers. In a 3 quart bowl, layer greens mixture, tomatoes

and meat mixture. Spread cheese mixture over meat mixture to seal. Cover; chill several hours. Makes 8 servings.


For spice rub:

1 tablespoon fennel seeds, coarsely ground

1 tablespoon minced fresh rosemary

1 tablespoon minced orange zest

For salmon:

4 (6-ounce) salmon fillets, skinned

Salt and freshly ground black pepper to taste

2 tablespoons olive oil or butter (or peanut, canola or grapeseed oil)

Preheat oven to 450 degrees.

For spice rub: In a food processor or mortar, combine fennel seeds, rosemary and orange zest and process or grind. Set aside.

For salmon: Season salmon fillets on both sides with salt and pepper to taste. Press spice rub on one side of salmon fillets (may cover and refrigerate for up to 24 hours).

Heat a large, oven-proof, non-stick skillet over medium-high heat for 3 minutes. Add oil or butter and heat until shimmering. Place fillets in skillet, spiced-side down, and cook until browned, about 1 minute. Using a large thin spatula, turn fillets and cook for 1 minute. Transfer skillet to preheated oven and roast salmon to desired degree of doneness, about 5 minutes for medium-rare.


Four-spices: Substitute 1 tablespoon ground coriander, 1/4 teaspoon ground cloves, 1 1/2 teaspoons ground cumin and 1 teaspoon grated nutmeg.

Lime-cilantro: Substitute equal amounts of lime zest and cilantro.

Lemon-parsley: Substitute equal amounts of lemon zest and parsley.

Ground nut-shallot: Substitute equal amounts of finely ground nuts (almonds, hazelnuts, pecans) and minced shallots.


6 md Carrots; sliced

1 md Onion; chopped

1 Ham bone; cracked

1 1/2 qt Water

1 c Split peas

1 ts Salt

1/8 ts Pepper

2 Egg yolks; slightly beaten

1 tb Sugar

1 c Milk

This recipe uses a 5 qt. Crock pot. For a smaller pot, halve the recipe but use the same slow cooking times. Combine veggies, ham bone, water and seasonings in slow cooker. Cover and cook on HIGH for 4 hrs., then on LOW for 3 4 hrs. OR on LOW for 9 10 hrs. Remove ham bone. Prepare and add egg yolks by vigorously stirring some hot soup into the slightly beaten yolks with the sugar added. Blend into the soup and cook on

HIGH until thoroughly heated (about 20 min.) Serve with hot crusty bread or croutons.


12 baby artichokes

6 cups chicken broth

1 cup small boiling onions, peeled and halved, or pearl onions

4 ounces pancetta or 5 slices crisp-cooked bacon, drained and cut into small pieces

1 teaspoon fennel seed, crushed

1/4 teaspoon pepper

2 cups cooked* or canned fava or lima beans, rinsed and drained

12 ounces fresh asparagus spears, trimmed and cut into 1- inch pieces

1 medium fennel bulb, chopped

1/4 cup snipped fennel leaves

Remove tough outer green leaves from artichokes. The inside leaves will be more tender and greenish-yellow. Snip off about 1 inch from the top leaf tops, cutting where the green meets the yellow. Trim the stems. Quarter the artichokes lengthwise and set aside. In a 4-quart Dutch oven combine broth, onions, pancetta or bacon, fennel seed, and pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Add artichokes and beans; cook for 5 minutes. Add asparagus and fennel; cook for

5 minutes more or until vegetables are tender. To serve, ladle soup into bowls. Top with snipped fennel leaves.

*Note: To cook fresh or frozen fava or lima beans, simmer, covered, in a small amount of boiling water for 15 to 25 minutes or until tender. Drain and cool slightly. When cool, remove skins from fava beans. For 2 cups of cooked fava beans, purchase 2 pounds

of fava beans in the pod. Makes 8 side-dish servings


1 cup all-purpose flour

1/2 cup pecans -- chopped

1/2 cup butter or margarine -- melted

1/4 cup firmly packed brown sugar

10 ounces frozen strawberries -- thawed

1 cup sugar

2 teaspoons lemon juice

2 egg whites

1 cup whipping cream -- whipped

Combine flour, pecans, butter, and brown sugar in an 8-inch square baking pan; stir well. Bake at 350 degrees F. for 20 minutes, stirring occasionally; cool. Combine strawberries, sugar, lemon juice, and egg whites in a large mixing bowl; beat at high speed of an electric mixer 10 to 12 minutes or until stiff peaks form. Fold in whipped cream. Press about two-thirds of crumb mixture into a 9-inch spring form pan; spoon in

strawberry mixture. Sprinkle remaining crumbs on top; freeze until firm. Garnish with fresh strawberries, if desired. Yield: 8 servings.


6 slices (about 3/4 inch thick) Italian country bread or crusty sourdough bread

1/2 cup chocolate hazelnut spread*

3 tablespoons chopped hazelnuts

3 tablespoons brown sugar

3 medium bananas, thinly bias-sliced

2 tablespoons butter or margarine, melted

Unsweetened cocoa powder (optional)

Chocolate curls (optional)

White chocolate curls (optional)

Toast bread and let cool; spread with chocolate hazelnut spread. In a mixing bowl combine nuts and sugar; set aside. Layer banana slices on top of spread. Brush banana with melted butter or margarine. Top with 1 tablespoon nut mixture.

Broil bruschetta 5 inches from heat for 30 seconds or until the bananas just begin to glaze and nuts are toasted. Garnish plate with sifted cocoa powder, chocolate curls, and white chocolate curls, if desired. *Note: Chocolate hazelnut spread can be purchased in specialty food stores or large supermarkets. Serves 6



1 6-oz. Pound Cake; Cut into 1/2-inch Cubes

8-oz. Mascarpone Cheese

1 1/4 cup Heavy Cream

2 large Eggs

2/3 cup Granulated Sugar


1 packet Unflavored Gelatin

1/4 Granulated Sugar

6 Tbs. Coffee- or Almond-flavored Liqueur OR strong coffee

1/4 tsp. Vanilla Extract

Unsweetened Cocoa Power (optional)

Whipped Cream (optional)

Shaved Semi-Sweet Chocolate for Garnish

Spread cake pieces evenly in a 9-inch by 9-inch glass baking dish, and set aside.

In a mixing bowl, beat cheese and heavy cream at a high speed with a mixer until the ingredients are thoroughly combined, at least 5 minutes; set aside.

In a separate mixing bowl, beat eggs until fluffy, approximately 6 to 8 minutes. Meanwhile, in a sauce pan set over high heat, combine the 2/3 cup sugar with

1/4 cup water, and bring to a boil, stirring frequently. Cook until the sugar dissolves completely. (Or to be sure, cook the simple syrup until it reaches 250-F degrees on

a candy thermometer.)

Very gradually, beat the boiling sugar syrup into the beaten eggs. Continue beating until slightly cooled, at least 3 minutes; set aside.

In a small bowl, combine 3 tablespoons of water with gelatin; let stand for about 5 minutes to soften. In a small saucepan over high heat, combine 1/2 cup water with the remaining 1/4 cup sugar, and bring to a boil. Cook until sugar dissolves, approximately 3 or 4 minutes. Remove from heat and stir in liqueur, vanilla, and softened gelatin until dissolved.

Fold 3/4 cup of the liqueur mixture into the egg mixture, then gently fold in the cheese mixture. Drizzle the remaining liqueur mixture over the cake cubes. Spread the cheese mixture evenly over the top of the cake cubes. Refrigerate until firm, at least 1 hour.

Garnish with a sprinkling of cocoa, whipped cream, and chocolate shavings, if desired.


1 beaten egg

1 Tbsp. water

1 tsp. country-style Dijon mustard or prepared mustard

3/4 cup finely shredded Swiss cheese (3 oz.)

1/4 cup finely chopped onion

2 tsp. snipped parsley

1-1/2 tsp. caraway seed

1/4 tsp. garlic salt

1/2 of a 17 1/4-oz. pkg. frozen puff pastry (1 sheet, thawed

In a small bowl combine egg, water, and mustard; set aside. In a medium bowl stir together cheese, onion, parsley, caraway seed, and garlic salt. Unfold pastry sheet. Brush generously with the egg mixture. Sprinkle cheese mixture lengthwise over

half of the rectangle. Fold plain half over cheese, lining up edges and pressing to seal. Brush top of pastry with egg mixture. With a sharp knife, cut pastry crosswise into 1/2-inch-wide strips. Twist each strip several times and place 1 inch apart on a greased baking sheet, pressing ends down.

Bake in a 350 degree F. oven for 18 to 20 minutes or till light brown. Serve warm.

Makes about 18 appetizers.



1-1/2 cups chocolate wafer crumbs

1/3 cup butter, melted


8 ounces white chocolate

1 pound cream cheese

1/2 cup granulated sugar

3 eggs

1 cup sour cream

1 teaspoon grated orange rind

1 teaspoon vanilla


1 cup sour cream

1 tablespoon granulated sugar

1/2 teaspoon vanilla

(Garnish: Chocolate curls & 1 tablespoon icing sugar)

Crust: In bowl, combine wafer crumbs with butter; press into 9-inch spring form pan. Filling: In top of double boiler over hot, not boiling, water, melt white chocolate; let

cool for 5 minutes. Meanwhile, in large bowl, beat cream cheese with sugar until light. Beat in eggs, 1 at a time.Beat in white chocolate, sour cream, orange rind and vanilla.

Pour over crust; bake in 350F oven for 40 to 45 minutes or until just set.

Topping: Combine sour cream, sugar and vanilla; spread over hot cake and return to oven for 3 to 5minutes or until set. Immediately run knife around edge ofcake to loosen. Let cool completely. Garnish: Mound chocolatecurls over cake; dust lightly with icing sugar. Chill. 10 to 12 servings


One 6 oz. can of frozen lemonade (must be frozen concentrate)

1 carton of lemon flavor Yogurt

6 oz. of water

Put all in a blender. Pour into small paper cups with a stick and freeze.



 Join one of our Discussion Forums:

Free Recipe Collection Forum

Jewish Recipe Forum


Free Newsletters:

We also publish two newsletters a couple of times a month.
To subscribe, send a blank email to the appropriate email address.
Topica will send you a message asking if you really intended to subscribe
- just click reply - that's it!

Free Recipe Collection Newsletter

Jewish Recipe Collection Newsletter



Click here to add our Web Site to your Favorites List:

Add to Favorites


Search this site powered by FreeFind


Our Favorite Internet Search Engine:


Mail this Page to a Friend


Any problems with this page? 
Send the URL of this page & a description 
of the problem to webmaster.
Thank you!


Back to Spike's & Jamie's Recipe Collection





Barnes & Noble Home Page

Barnes & Noble Music Page



Tired of Geek Speak when 
you have Computer Questions?

The Newbie Club - 
Computer Information for the Rest of Us!



Your Own Domain Name 
- $15 a Year

- Superior Quality Products since 1869



Disclaimer: These web site links are listed as a convenience to our visitors. If you use these links, we take no responsibility and give no guarantees, warranties or representations, implied or otherwise, for the content or accuracy of these third-party sites.

Due to the number of recipes and tips we receive, it is impossible for us to personally test each one and therefore we cannot guarantee its success. Please let us know if you find errors in any of them.

We do not endorse or recommend any recipes, tips, products or services listed in our ezines or on our web pages. You use them and their contents at your own risk and discretion. If you do not agree to these terms, please don't continue to use them. If you do use them, it means you agree to these terms.

Copyright notice - No infringement of any text or graphic copyright is intended. If you own the copyright to any original image or document used for the creation of the graphics or information on this site, please contact the Webmaster with all pertinent info so that proper credit can be given. If you wish to have it removed from the site, it will be replaced ASAP.







Back to Top