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Recipes from Spike & Jamie

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Contents Disk 61

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



























































































1 C brown sugar

1 C margarine or butter

2 C oatmeal (dry)

1 tsp. Baking soda

1 C flour

Put all ingredients in a bowl and mash, knead and squeeze until you have dealt with all of your aggression. Form into small balls. Butter the bottom of a small glass, dip in white sugar and use to mash the cookie out. Place on baking sheet a couple of inches apart, as they spread a bit. Bake at 350 degrees for 10-12 minutes. Cool slightly on sheet before removing to cool. You can add nuts, chocolate chips, coconut, cut up dried fruit, etc. You can make these very small, or even plate-sized if you want.


This sweet and spicy jelly sauce comes in little 1.5-ounce containers on the side with Arby's battered jalapeno and cheese Side Kickers. But, as always, you just never seem to get enough of the stuff to use later on your own home-cooked finger foods. What's really puzzling is why the sauce is called "Bronco Berry" since there's not a hint of berry to be found in there. Sure, the sauce is bright red and quite sweet, but don't even try to find any sort of fruity foods on the ingredients list. Still, the sweet and spicy flavors make this a delicious jelly sauce that has many uses. Try it as a side sauce for your next batch of lamb chops to make your tastebuds do the lambada.

From Top Secret Recipes:

3/4 cup water

1/3 cup sugar

1/4 cup corn syrup

3 tablespoons pectin

2 teaspoons cornstarch

1 teaspoon vinegar

50 drops or 1/4 teaspoon red food coloring

1/8 teaspoon onion powder

dash cayenne pepper

dash garlic powder

dash paprika

1/4 cup minced red bell pepper

1/2 teaspoon minced canned jalapeno peppers

1. Combine all the ingredients except the bell pepper and minced jalapeno in a small saucepan. Whisk well.2. Set saucepan over medium/high heat, uncovered. Add peppers and bring mixture to a full boil, stirring often.3. Reduce heat and simmer sauce for 5 to 7 minutes, or until thick. Remove from heat and let sauce sit for about 10 minutes. Stir and cover.4. Use sauce when it reaches room temperature or cover and chill until needed. ( 1 cup.


1 1/2 c. whole wheat flour

1 t. salt

1 t. baking soda

1 t. baking powder

1 t. orange peel

3 t. cinnamon

1/2 t. nutmeg

1 c. buttermilk

1 egg

1/2 c. oil

1/2 c. honey

1 t. orange extract

Measure dry ingredients into mixing bowl. Add liquids and mix just until well blended. Drop by spoonfuls into greased muffin tins. Bake at 400 for 15 minutes.


I like to add a fruit - it makes the muffins much more moist. You need to cook them 3-5 minutes longer.

Apple - Add 2 med. apples, peeled and diced or grated.

Peach - Add 1 1/2 cup fresh frozen diced peaches.

Banana-Nut - Add 2-3 bananas. They are much better if you dice the banana rather than mash them (I don't know why!)

Blueberry - Add 1 cup blueberries, fresh or frozen

Millet - Add 1/4 cup millet to the basic mix. This is especially good added to the apple muffins. It gives it a real crunchy sweetness.


For those of us in the Northern Hemisphere autumn has begun and we are looking forward to the cool crisp days and the chilly nights. Nothing is so satisfying as a big bowl of beef stew. This is serious comfort food. It is also chock full of vitamins, protein, fiber and iron. A veritable balanced diet in one meal. This low-fat version will allow you to enjoy the indulgence of stew without all the guilt.

1 lbs. lean Beef - eye round, London broil, etc. - trimmed of all visible

fat and cut into 1 inch cubes.

1 cup Baby Carrots or 2-3 large Carrots - cut into 1 inch pieces

6 to 8 small Boiling Onions - peeled or 1 large White Onion - cut in a large dice

2-4 cloves of Garlic - peeled

2 large Boiling Potatoes - peeled and cut into 1 inch cubes

2 to 3 cups de-fatted Beef Stock

1 tblsp. Worcestershire Sauce or Soy Sauce

Pepper and Herbs - to taste (sage, rosemary, thyme,

2 tblsp. Cornstarch mixed with 2 tblsp. cold Water

Heat a large, non-stick, pot on high. When hot, sear meat on all sides. Add herbs and seasoning and stir. Add stock and bring to the boil. Add vegetables and return to the boil. Cover and simmer on very low heat for 45 minutes at and drizzle in corn starch mixture while stirring constantly. Return to heat and continue to stir until the stew has thickened. Serve immediately. Serving Suggestions This stew can be made with almost any kind of meat or no meat at all. Just substitute the appropriate stock (i.e. chicken stock for poultry, vegetable stock for vegetables) and cut the cooking time. This dish needs very little accompaniment. A loaf of fat-free French bread and maybe a

salad is all you need.


1 1/2 cups home-cooked or canned black beans

1 ear fresh corn

2 tablespoons vegetable oil

1/4 cup diced red bell pepper

1/4 cup diced red onion

1/2 teaspoon cumin (or to taste)

2 tablespoons chopped cilantro

1/4 cup honey

1/2 cup mayonnaise (reduced fat mayonnaise may be substituted)

2 tablespoons chipotle chile powder (or to taste; or use pureed canned chipotle chiles to taste)

Rinse and drain black beans. Set aside. Husk corn and slice kernels from cob. Set corn aside.

Place oil in saute pan over medium heat. Add corn, red bell pepper and onion and saute 2-3 minutes or until mixture is cooked and corn is beginning to brown. Add black beans, cumin and cilantro. Reduce heat to low, toss to combine and cook, stirring frequently, 1-2 minutes or until beans are hot. Set aside.

In a small mixing bowl, combine honey, mayonnaise and chipotle chile powder (or chiles) and stir to blend and form glaze. Drizzle chipotle glaze over hot black bean mixture and transfer black bean ragout to serving bowl.





Combine the following ingredients in ice cream maker's container:

1 pint heavy cream

1- 13 oz. evaporated milk or 1 pint of half-and-half or regular milk

1- 14 oz. can sweetened condensed milk

1 quart whole milk (2%, 1%, or skim milk OK)

1 small pkg. vanilla instant pudding

3/4 C. sugar

4 t. vanilla

When ice cream mixture is nearly done, add 3 large (if they are frozen, they will crush better) crushed Butterfinger candy bars. Continue to churn until ice cream maker stops. This is actually better if allowed to freeze one day before serving.


Sift together and set aside:

3 1/3 c. flour

1 tsp. baking powder

1/2 tsp. salt

Mix together:

2/3 cup butter

1 1/2 cup sugar

Stir in:

2/3 cup Karo Syrup (light)

2 eggs

Add flour mixture and six squares melted unsweetened chocolate

2 tsp. vanilla

1 1/2 cup nuts

Drop by heaping tablespoon onto greased cookie sheet. Bake 350 for 10 to 12

minutes. yields 4 dozen


1 fryer boiled and boned

1 lb. Hamburger

1 lb. Sausage

2 onions chopped

2 quarts tomatoes

2 cups garden peas

2 cups corn

1 small bottle catsup

1 can pork and beans

1/2 cup vinegar

Slowly cook hamburger, sausage and onion in frying pan until it crumbles. Combine all the ingredients in the crock-pot and cook for several hours. Season to taste.


3 cups milk -- divided

1/2 cup long-grain rice -- uncooked

1/2 teaspoon salt

3/4 cup firmly packed brown sugar -- divided

2 tablespoons butter or margarine

2 eggs -- separated

1 teaspoon vanilla extract

In the top of a double boiler, heat 2 cups milk to a gentle boil. Stir in rice and salt. Cover and cook over medium-low heat for 45 minutes, stirring occasionally. Remove from the heat; set aside. In a saucepan, heat 1/2 cup brown sugar, butter, and remaining milk until simmering. In a small bowl, beat egg yolks. Add small amount of hot milk mixture to yolks; return to pan. Stir until smooth. Stir into rice mixture; cook and stir over medium

heat for 5 minutes. Remove from heat; stir in vanilla. Pour into a greased 1-1/2-quart baking dish; set aside. In a mixing bowl, beat egg whites until soft peaks form; gradually add remaining brown sugar, beating until stiff peaks form. Spread over rice mixture, sealing edges. Bake at 300 degrees F. for 20 - 25 minutes. Yield: 8 servings.


1 1/2 c. powdered creamer

1/2 c. sugar

3/4 c. instant coffee

1c. instant hot chocolate

Blend all ingredients in a blender until the coffee is powdered and mixed. The better the quality of the products used, the closer the flavor to General Foods International Coffees! Use 1 Tb. in 6 oz. hot water. Keep stored in an airtight container.


1 lb. boneless bottom round steak

1 T. flour

1 t. garlic salt

pinch of black pepper

1 T. corn oil

1 onion

1 cup beef broth

1/2 cup red wine

1 large potato

3-4 carrots

1 t. parsley flakes

crushed thyme

Cut meat in 1-inch cubes. Chop onions and pare and dice potato to make 2 cups. Also pare and dice carrots. Mix flour, salt and pepper in bag. Dust meat with flour, then brown in oil covered pan. Add onion, broth and wine. Cover tightly. Simmer slowly 1 1/2 hours till tender. Skim off any fat. Add the potatoes, carrots, parsley flakes and seasoning to pot. Cover and simmer an additional 30 min. Serves 4


3 1/2 c. dry milk

1/2 c. cocoa

2 1/2 c. sugar

1 tsp. cinnamon

1 1/2 c. instant coffee

Blend all ingredients together until powdered consistency. Use 1 Tbsp. in 6 oz. hot water. Keep stored in an airtight container.


1 To 2-1/2 lb boneless pork roast

1 cup orange juice

1/2 cup lime juice

1 1/2 tsp. ground cumin

1 1/2 tsp. red pepper sauce

3/4 tsp. ground allspice

1 med. green bell pepper, cut into eighths

1 med. onion, cut into fourths

4 cloves garlic, crushed

salt and pepper

1 1/2 tsp. sugar

1/2 tsp. salt

We used a rolled roast, composed of 2 boneless loins tied together for this recipe. If a single loin roast is used, the cooking time will be about 25 minutes per pound. Heavy, resealable, plastic food storage bags are great for marinating meat and vegetables. They can be used in most recipes that call for marinating food in glass or plastic bowls. Just be sure to place the bag in a dish, in case it leaks.

Trim fat from roast pork. Pierce pork deeply all over with meat fork or skewer. Place pork in heavy resealable plastic food-storage bag. Place remaining ingredients except salt and pepper, sugar and 1/2 teaspoon salt in blender or food processor. Cover and blend until smooth. Pour blended mixture over pork. Seal bag; place in dish. Refrigerate at least 4 hours but no longer than 24 hours, turning bag occasionally.

Heat oven to 325 degrees. Remove pork from marinade; refrigerate marinade. Sprinkle pork with salt and pepper Place pork on rack in shallow roasting pan. Insert meat

thermometer so tip is in center of thickest part of pork and does not rest in fat. Roast uncovered 1-3-4 to 2-1/4 hours for medium doneness (160 degrees). Remove pork from pan. Cover and let stand about 15 minutes before slicing. Pour marinade into 1-1/2-quart saucepan. Stir in sugar and 1/2 teaspoon salt. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until mixture thickens

slightly. Serve sauce with pork. 8 servings.


1 tbsp. vegetable oil

1 lb. boneless chicken breasts, cut into strips

1 can Campbell's(r) Cream of Asparagus Soup

1/2 cup milk

2 tbsp. Dijon-style mustard

1/8 tsp. pepper

3/4 lb. asparagus, cut into 1 1/2" pieces

2 cups cooked medium shell pasta

1/2 cup shredded Cheddar cheese

HEAT oil in skillet. Add chicken and cook until browned, stirring often. Remove chicken.

ADD soup, milk, mustard, pepper and asparagus. Heat to a boil. Cover and cook over low heat 5 min. or until asparagus is tender. Add chicken and pasta. Heat through. Top with cheese. Serves 4. VARIATION: Substitute 1 pkg. (about 9 oz.) frozen asparagus cuts or 1 pkg. (about 10 oz.) frozen cut green beans for fresh asparagus.


1 lb. ground beef

1 medium onion, chopped

1 small green pepper, chopped

1/8 tsp. garlic powder or 1 clove garlic, minced

2 cans (10 3/4 oz. each) Campbell's(r) Tomato Soup

1 can Campbell's(r) Bean with Bacon Soup

1 1/2 cups Pace(r) Chunky Salsa or Picante Sauce

1 1/2 cups water

1 can (about 8 oz.) whole kernel corn, drained

1 cup uncooked wheel-shaped or elbow pasta

Shredded Cheddar cheese

Sliced green onions

COOK beef, onion, pepper and garlic in saucepot until beef is browned. Pour off fat.

ADD soups, salsa, water and corn. Heat to a boil. Cover and cook over low heat 10 min.

STIR in pasta. Cover and cook 10 min. or until pasta is done. Top with cheese and green onions. Serves 6.


2 cups cooked chicken, chopped

1 cup broccoli, chopped

1/2 cup red bell pepper, chopped

1 garlic clove, pressed

4 ounces (1 cup) sharp cheddar cheese, shredded

1/2 cup mayonnaise

2 teaspoons All Purpose Dill Mix

1/4 teaspoon salt

2 packages (8 ounces each) refrigerated crescent rolls)

1 egg white, slightly beaten

2 tablespoons slivered almonds

Preheat oven 375. Chop chicken, broccoli and bell pepper, press garlic over mixture. Add shredded cheese; mix gently. Add mayonnaise, dill mix, salt and mix well. Unroll 1 pkg crescent dough; do not separate. Arrange longest sides of dough across width of 12x15 baking stone. Repeat with remaining package of dough. Seal perforations. On longest sides of dough (which is in a rectangle shape) cut dough into strips 1 1/2 inches apart and 3 inches deep (or toward the center of the dough). There should now be approx.. 6 inches in the center for the mixture. Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip on turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough and sprinkle w/almonds. Bake 25 to 28 minutes or until deep golden brown. Cut with Serrated knife. Yield 10 servings.


1- 1/2 cups (or a little more) rice, cooked

1 Tbsp. vinegar

3/4 tsp. curry powder or less, to taste

1/2 cup minced onion

2. Tbsp. salad oil

1/2 cup chopped celery

1/2 cup mayo

1 cup peas

1 can chicken chunks

Combine first 5 ingredients and chill for 3 hours. Just before serving toss in the last 4 ingredients.


1/2 c. sour cream

2 T. flour

1 crushed chicken bouillon cube

1/8 t. pepper

3/4 c. milk

10 oz. bag or frozen mixed vegetables (warmed up and drained)

1 can of chicken cut into bite size pieces

Stir sour cream, flour, bouillon, pepper & milk till thickened. Add vegetables and chicken. I have thickened it more and used in a pot pie, I have put it over potatoes, pasta and biscuits. Filling must be hot for pot pies. It is really good and you can't goof it up. You can melt cheese in it or bake till hot and top with the biscuits, or use the base for corn and chicken chowder.



1 cup butter, softened

1/2 cup vegetable shortening

3 cups granulated sugar

5 large eggs

3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsweetened cocoa powder

1 cup milk

1 teaspoon vanilla extract

Chocolate-marshmallow frosting:

2 cups granulated sugar

1 (5-ounce) can evaporated milk

10 large marshmallows

1/2 cup butter

1 (6-ounce) bag semisweet chocolate chips

1 teaspoon vanilla extract

Preheat oven to 325 degrees. Grease and flour a 10-inch tube or Bundt pan, tapping out any excess flour. Set aside.

Cream the butter and Crisco together in a large mixing bowl with an electric mixer until light and fluffy. Add the sugar and continue beating until well blended. Add the eggs, one at a time, beating after each addition until well blended.

Into another bowl, sift together the flour, baking powder, salt and cocoa and add alternately with the milk to the batter, beating well. Add the vanilla and beat until well blended. Pour the batter into the prepared pan and "spank" the bottom of the pan to distribute the batter evenly and eliminate any air bubbles.

Bake 1 hour and 10 minutes or until a cake tester inserted in the center comes out clean. Let cake cool completely in the pan before turning out onto a cake plate.

Frosting: In a large, heavy saucepan, combine the sugar, evaporated milk and marshmallows. Bring to a boil over moderate heat and cook for 6 minutes, stirring. Remove the pan from the heat, add the butter, chocolate chips and vanilla and beat with a wooden spoon until the frosting is thick and smooth, about 10 minutes.

With a rubber spatula, spread the frosting liberally and evenly over the top and sides of the cake. Let cool completely and keep covered until ready to serve.


1 cup margarine, softened

3/4 cup brown sugar

3/4 cup sugar

2 eggs

2 cups rolled oats

1 1/2 cups flour

1/4 cup cocoa, plus 2 Tbs.

1 teaspoon baking soda

2 Tbs. sugar

2 Tbs. Cinnamon

Preheat oven to 375 degrees. Lightly grease cookie sheet. Beat margarine, and sugars until fluffy, add eggs and beat until well mixed and fluffy. Combine the dry ingredients, and add to creamed mixture, mixing well. Chill dough a few hours. Than roll in the 2 Tbs. sugar, cinnamon and cocoa. Place on cookie sheet 2 inches apart. Bake 8-10 minutes (do not over bake) They can also be rolled some in the red and green sugar.

Cool on racks.


1 cup butter or margarine -- softened

2 cups sifted powdered sugar

3 eggs -- separated

3 ounces unsweetened chocolate -- (3ea 1-inch squares) melted

1 teaspoon vanilla extract

1/2 cup walnuts -- chopped

3 tablespoons graham cracker crumbs

Cream butter; gradually add powdered sugar, beating well. Add egg yolks and

chocolate, and beat until smooth. Stir in vanilla and walnuts. Beat egg whites (at room temperature) until stiff peaks form. Fold into chocolate mixture. Sprinkle 1/2 teaspoon graham cracker crumbs into each of 12 foil baking cups placed in muffin pans; spoon in chocolate mixture. Lightly sprinkle remaining crumbs on top. Freeze until firm. Yield: 12

servings. NOTE : If you are averse to using uncooked eggs, do not make the above

recipe. But be advised that only one egg in 20,000 can cause problems; and that they are usually eggs in food service which have been stored for long periods without refrigeration. Always use fresh eggs that have been stored properly.


2 slices Whole-wheat Bread

1/4 cup Egg Substitute -- liquid

3 tablespoons Milk

1/4 teaspoon Vanilla

1/8 teaspoon Cinnamon

1 dash Salt -- optional

Vegetable Oil Spray

Pre-heat your waffle iron according to the manufacturer's directions while mixing up the following:

In a medium sized shallow bowl, stir together the egg substitute, milk, vanilla, cinnamon, and salt (if desired). Dip bread into mixture, making certain to soak up all of mixture between the two slices. Spray the bottom of your waffle iron, and place one slice of bread in the center. Quickly spray the top of the waffle iron, and close it. Cook waffle/toast for 2 - 3 minutes, or until steam stops coming from the iron. Repeat with second slice of toast, and serve plain or with a desired topping. Fresh fruit, or applesauce make wonderful toppings, although, this is also very good eaten plain.


3 cups Noodles -- cooked, drained

12 ounces Corned Beef brisket, canned -- chopped

4 ounces Sharp Cheddar Cheese -- shredded

1 can Cream of Chicken Soup, condensed -- (10 3/4 oz.)

1/2 cup Onion -- chopped

3/4 cup Bread Crumbs

1/4 cup Butter or Margarine -- melted

Thoroughly combine all ingredients, except bread crumbs and butter, in a large mixing bowl. Prepare a 3 quart casserole dish, by spraying with non-stick cooking spray. Fold mixture into the prepared casserole dish, and set aside. In another mixing bowl, combine the bread crumbs and melted butter, and mix well with a fork. Sprinkle buttered crumbs over top of the mixture in the casserole dish. Bake at 350 degrees F, for 40 - 45 minutes.



32 ounces Hash Browns, frozen

1 pound Ham, extra lean -- cooked & cubed

1 medium Onion -- diced

1 medium Green Bell Pepper -- diced

1 1/2 cups Monterey Jack cheese -- shredded

12 Eggs

1 cup Milk, skim

1 teaspoon Salt

1 teaspoon Black Pepper -- or to taste

Place a layer of frozen potatoes on the bottom of the crock pot, followed by a layer of ham then onions, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese. Beat the eggs, milk and salt & pepper together. Pour over the mixture inside the crock pot, cover and turn on low. Cook for 10-12 hours, overnight, and enjoy for breakfast or brunch the next day.


1-1/2 teaspoons olive oil

1/4 cup chopped green onions

1 clove garlic -- minced

1/2 cup long-grain rice -- uncooked

1 cup water

2/3 cup sweet potato -- peeled and diced

1 cup Granny Smith apple -- peeled and cubed

1/4 cup frozen green peas

2 tablespoons currants

3/4 teaspoon curry powder

1/2 teaspoon ground cumin

1/4 teaspoon salt

Heat oil in medium saucepan over medium-high heat. Add onions and garlic; sauté 1 minute. Stir in rice; sauté 1 minute. Add water and sweet potato; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is almost absorbed. Stir in apple and remaining ingredients; cover and simmer 3 minutes or until thoroughly heated. Yield: 2 servings.


3 envelopes unflavored gelatin

1-1/4 cups water -- divided

1-1/2 cups sugar

1/4 teaspoon peppermint extract

Food coloring


In a small bowl, sprinkle gelatin over 1/2 cup water; let stand for 5 minutes. In a saucepan, bring sugar and remaining water to a boil over medium heat, stirring constantly. Add the gelatin; reduce heat. Simmer and stir for 5 minutes. Remove from the heat and stir in extract. Divide mixture into two bowls; add 4 drops any color food coloring to one bowl and 4 drops of another color to the other (use red and green for Christmas, yellow and blue for Spring, and so on). Pour into two greased 8- x 4- x 2-inch loaf pans. Chill 3 hours or until firm. Loosen edges from pan with a knife; turn

onto a sugared board. Cut into 1/2-inch cubes; roll in sugar. Let stand at room temperature, uncovered, for 3 to 4 hours, turning every hour so all sides dry. Cover and chill. Yield: about one pound (16 servings).


1-1/2 teaspoons olive oil

1 medium yellow onion -- halved and sliced

2 cloves garlic -- chopped

1 pound skinless boneless chicken breast -- cut into 6 pieces

1 zucchini -- chopped

14-1/2 ounces canned tomatoes -- with juice

1 teaspoon dried oregano

2 bay leaves

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 ounces Feta cheese -- crumbled

Preheat oven to 400 degrees F.

Heat the oil in a Dutch oven or large skillet. Saute onion and garlic for about 5 minutes over medium-high heat until the onion turns golden brown. Add the chicken and stir and cook until all sides turn white. Add the zucchini and cook for 10 minutes.

Pour the juice from the canned tomatoes into the pot. Break up the tomatoes and add them to the pot. Stir in the oregano, bay leaves, salt, and pepper. Simmer, covered, for 10 minutes. Top with Feta and place, uncovered, in the oven for 15 minutes. (If using skillet, transfer to an ovenproof casserole.) Yield: 4 servings.


1/4 cup butter

1/4 cup shortening

2 cups sugar

1 tsp vanilla

2 eggs

3/4 tsp baking soda

3/4 cup Hershey's Cocoa

1 3/4 cups unsifted all-purpose flour

3/4 tsp baking powder

1/8 tsp salt

1 3/4 cups milk

Generously grease and flour two 9-inch round cake pans. Cream butter, shortening, sugar and vanilla until light and fluffy, blend in eggs. Combine baking soda, cocoa, flour, baking powder and salt in bowl; add alternately with milk to batter. Blend well Pour into prepared pans, bake at 350 degrees for 30 t0 35 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes; remove from pans. And use cocoa in your

favorite frosting recipe, too!


1 pound potatoes

6 slices of bacon, diced

1 medium yellow onion, diced

1/2 cup vinegar

1/2 cup stock or bouillon

1 teaspoon salt

1 tablespoon sugar

1 egg yolk, beaten

Scrub potatoes and boil in jackets. Let cool then peel and cut into quarter inch slices.

Cook bacon in hot pan until crisp. Add onion and cook until onion is transparent. Add vinegar, stock and other seasonings if desired. Stir ingredients, letting mixture come to a boil. Stir in egg and remove from heat. Pour mixture over sliced potatoes and serve. Dish serves two to four people.


2 Tbs. All-purpose Flour

2 tsp. fresh Thyme, chopped

Salt and freshly ground Black Pepper to taste

2 1/4 lb. Beef Stew Meat, cut into cubes

3 Tbs. Olive Oil

1 Onion, chopped

1 cup Tomato Sauce

1 cup Beef Stock

1 cup Red Wine

3 cloves Garlic, crushed

2 Tbs. Tomato Paste

2 cups frozen Peas, thawed but not cooked

1 tsp. Granulated Sugar

Pre-heat the oven to 325-F degrees. Spoon the flour into a small dish and season with thyme, salt, and pepper. Add the beef cubes to the flour and coat evenly. Warm the oil in a large oven-proof casserole or Dutch oven over moderate heat. Add the floured beef, and brown on all sides. With a slotted spoon, remove the beef and drain it on paper towels. Add the onion to the same dish and sauté gently for about 3 minutes, until softened. Stir in the tomato sauce, beef stock, red wine, garlic, and tomato paste. Bring

this sauce to a boil, stirring occasionally. Return the beef to the dish and stir to coat with the sauce. Cover and cook in the oven for about 2 hours. Add the peas and sugar to the casserole dish and return it to the oven to cook for about 10 minutes more, or until the beef is tender and the peas are warmed through. Check seasoning and adjust if necessary. Serve warm.


1/3 cup Vegetable Oil

5 Flour Tortillas -- about 9 inch

14 ounces Beans with tomato sauce

2 teaspoons Chili Powder -- or to taste

1 teaspoon Oregano

1/2 teaspoon Garlic Powder

1/2 teaspoon Onion Powder

1/4 teaspoon Cumin

4 ounces Jalapeno Chile Peppers -- drained & chopped

1 1/2 cups Monterey Jack Cheese -- shredded

1/2 cup Cheddar Cheese -- shredded

1 head Lettuce -- shredded

2 medium Tomatoes -- chopped

4 tablespoons Salsa -- or to taste

In a 10 inch skillet heat oil over medium heat. Fry tortillas in hot oil 5 to 10 seconds each side until lightly browned and blistered. Drain well on paper towels. Purée beans with sauce in blender with seasonings until smooth. Place one tortilla on ungreased cookie sheet, and top with 1/4 bean mixture, 1/4 chilies, and 1/4 Mozzarella cheese. Repeat layers 3 more times ending with last tortilla on top. Sprinkle with cheddar cheese. Bake at 375 degrees F, for 20-25 minutes until heated through and cheese melts. Let stand 5 minutes. Garnish with lettuce and tomatoes, then place on warm serving plate. Cut in wedges, serve with taco sauce or salsa and raw vegetable crudites for lunch, or with Mexican rice for a supper dish.


1 cup Flour

1 cup Brown Sugar -- packed

1 teaspoon Baking Powder

1 teaspoon Baking Soda

1/2 cup Vegetable Oil

2 Eggs -- beaten

1 cup Oatmeal, cooked -- leftover

1 cup Raisins

1 teaspoon Vanilla

In a large bowl, combine flour, brown sugar, baking powder and baking soda. In a second large bowl, combine vegetable oil, eggs, oatmeal, raisins and vanilla. Add wet ingredients to dry ingredients and stir just enough to moisten the dry ingredients (batter will be thin and lumpy). Pour into 12 greased or lined muffin tins. Bake at 350 degrees F for 18 - 20 minutes or until muffins test done with a toothpick inserted into middle of muffin.


Source: Lipton Recipe Secrets(r) Onion Soup Mix

As its name suggests, this delicious stew is fast and easy to make. Lipton Recipe Secrets(r) Onion Soup Mix provides all the seasoning you need, while potatoes, peas, and carrots round out the dish with color and texture.

1 tbsp. olive or vegetable oil

1 lb. boneless sirloin steak, cut into 1-inch cubes

1 envelope Lipton Recipe Secrets(r) Onion Soup Mix

1 cup water

2 tbsp. tomato paste

1 can (14-1/2 oz.) new potatoes, drained and cut into chunks

1 package (10 oz.) frozen peas and carrots

1. In 12-inch skillet, heat oil over medium-high heat and brown steak.

2. Stir in remaining ingredients. Bring to a boil over high heat.

3. Reduce heat to low and simmer uncovered 10 minutes or until steak is



1 egg white

1/4 cup sugar

1/4 teaspoon vanilla

1/4 cup chopped nuts

18 saltine crackers -- unsalted tops

Heat oven to 400 degrees F. Beat egg white until foamy. Beat in sugar, 1 tablespoon at a time. Continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Stir in nuts. Spoon 1 level tablespoon egg white mixture into each cracker; spread to edges. Place crackers slightly apart on ungreased cookie sheet. Bake 7 to 9 minutes or until golden brown. Store loosely covered. Yield: 1-1/2 dozen cookies (2 per serving).


This recipe is from the Joy of Cooking.

"Because of its supple texture, marzipan is often molded into such shapes as fruits or animals. It is also sometimes rolled out into sheets and draped over cakes. Disks, balls, and logs of flavored marzipan can be dipped in chocolate if you like, and in Slain and Sicily, marzipan half-moons are often filled with thick, mild-flavored preserves.

Combine in a food processor:

3 cups whole blanched almonds

2 1/2 cups powdered sugar

Process until the nuts are very finely ground. Combine in a large heavy-bottomed saucepan:

3 2/3 cups sugar

1/2 cup light corn syrup

1/2 c water

Stir over low heat with a long-handled wooden spoon until the sugar is dissolved. Brush down the sides of the pan with a pastry brush dipped in warm water. Increase the heat to medium, place a warmed candy thermometer inn the pan, and cook, without stirring, until it reaches 244 deg F., the firm-ball stage. Remove from the heat, turn on the food processor, and immediately pour the sugar syrup through the feed tube into the almond mixture. Grind to a fine paste, then add:

2 teaspoons almond extract

Pulse to blend the extract. Lightly coat a medium bowl with vegetable oil spray and remove the paste to the bowl. Place a damp dish towel over the top (to keep the paste

from drying out) and let it cool. The marzipan is now ready for use. If you like, knead in a few drops of food coloring paste or a little extra flavoring such as rose or orange flower water or a fruit liqueur. Store at room temperature, tightly wrapped in plastic wrap in an airtight container for up to three months. Marzipan can also be frozen for up to 6 months. If frozen, bring to room temperature before using.

Marzipan shapes can be formed by hand, or pieces can be pressed into the same plastic decorative molds used for chocolate. Simply coat the molds lightly with vegetable oil spray, pinch off a piece of marzipan, knead for a moment to make it pliable and smooth, then press it into the mold. Repeat until all of the mold's depressions are filled. Use a small, sharp knife to trip any excess, so that the marzipan is level with the surface of the mold (be careful not to scratch the decorative depressions or the mold will no longer be useful for chocolate)l Turn the mold over and rap sharply on the counter-the marzipan pieces should fall out; if not, gently prod them out with the tip of a knife. Kids are great at modeling freeform shapes and enjoy making fanciful creatures and surreal fruits. Shape marzipan by hand just as you would modeling clay; use a tiny dab of light corn syrup to affix one shape to another. Use whole cloves for fruit stems and the rough side of a greater to create the stippled skin of an orange-just look in your kitchen cupboards for inspiration. Marzipan can also be rolled thinly on a surface dusted with powdered sugar, then cut into various shapes with miniature cookie cutters or the tip of a small knife. To paint molded marzipan, use liquid vegetable food coloring. In a small bowl or cup, place a few tablespoons of clear liqueur (such as kirsch, framboise, or grappa) and add the food coloring little by little until you like the color. Prepare as many colors as you like in this manner. Use a tiny water color brush to paint the marzipan. Set aside to dry for one hour, then lightly glaze the candy for a sparkling finish and to help preserve its moistness.

To make the glaze, combine in a small sauce pan:

1/2 cup light corn syrup

1/2 cup water.

Bring the mixture just to a boil, then remove from the heat. While the syrup is still hot, lightly brush it over the candies and let stand until completely dry. Store in an airtight container in a cool spot or in the refrigerator for up to 1 month.


1 cup oil

2 1/2 cups sugar

4 eggs

2 cups hot water (tap is fine -- just make sure it is hot) divided.

2 teas. vanilla

1 cup cocoa

3 cups flour

1 teas. salt

3 teas. baking powder

2 teas baking soda

Grease and flour tube pan -- Preheat oven to 350º Sift dry ingredients (except cocoa), mix eggs, oil, vanilla and 1/2 cup water together. Mix other 1 1/2 cups water into cocoa until smooth. Pour into batter -- Bake 1 hour. Let cool, frost with cream cheese icing (see below)

Cream Cheese Icing

3 oz. cream cheese

dash milk

3/4 box 10x sugar (confectioners) I use less, about 1/2. I think 3/4 is

too sweet. Mix together, refrigerate till needed.


1 Tbls salt

3 lbs fresh mushrooms (on sale - brown or bruised is fine)

2 cups beer

1 Tbls horseradish

2 bay leaves

1 yellow onion, peeled and stuck with 2 whole cloves

Pinch of mace

Pinch of nutmeg

1/8 tsp coarse black pepper

pinch of allspice

pinch of grated fresh ginger

garlic (optional)

Put the salt over the mushrooms in a large stainless steel container. Set overnight. Break up the mushrooms with your hands and simmer them, covered, for a few minutes so that the liquor can come out. Wring out the liquid using a coarse cloth such as cheese cloth or a potato ricer reserving the liquid. Return the mushrooms to the pan and add the beer. Simmer, covered, for 15 minutes. Strain the liquid from the mushrooms again, just as before, reserving the liquid. Discard the mushrooms and combine the 2 fluids in the pan. Add remaining ingredients and bring to a simmer, covered. Reduce by

one third. Strain through several layers of cheese cloth and place in bottles. Cool and cork. Keeps in the refrigerator 2 months.


2 pounds beef stew meat, cut into 1-inch cubes

1/3 cup flour

2 tablespoons fat

1 1/2-2 teaspoons salt

1/4 teaspoon dried leaf thyme

1/8 teaspoon pepper

2 cups water

2 tablespoons catsup

6 medium potatoes, pared and cut into 1-inch cubes

6 medium carrots, pared and cut into 1-inch pieces

2 medium onions, sliced

Roll meat cubes in flour to coat all sides. Use all the flour. Brown meat in fat in heavy skillet or Dutch Oven. Sprinkle salt, thyme, and pepper over the meat. Add water and catsup. Cover skillet with tight-fitting lid and cook slowly over low heat 45 minutes. Stir in vegetables. Cover and continue cooking 30 minutes or until vegetables are just done. yield: 6 servings. 2 quarts.


6 sq. semi-sweet baking chocolate or bittersweet baking chocolate

4 sq. unsweetened baking chocolate

6 T. margarine

1 1/4 c. sugar

3 eggs

2 t. vanilla

1 c. flour

1 t. baking powder

1/4 t. salt

2 c. chopped walnuts (optional)

Microwave chocolates and margarine in large microwavable bowl on High 1 1/2 to 2 min. or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted and smooth. Stir sugar into chocolate until blended. Mix in eggs and vanilla. Stir in flour, baking powder and salt. Stir in nuts. Drop by rounded tablespoonfuls, 1 1/2" apart, onto ungreased cookie sheet. Bake at 350 for 12 min. until set. Do not overbake. Cool 5 min.; remove from cookie sheets. Cool completely on wire racks. Store in airtight container. Makes 3 dozen cookies.


In a blender, process 1 cup plain yogurt, 1 cup cooked pumpkin, 1 banana, sliced, 2 drops vanilla. Blend until smooth. Serve immediately. Makes 3 servings.


Rinse off any dirt before using. For pumpkin puree to use in soup, bread, or pie, you can steam, boil, or bake. Peel pumpkin and cut into 1-1/2 to 2-inch chunks. Steam for 15-20 minutes, or cook in boiling water for 8-12 minutes. Let cool, squeeze and puree.

For a 38 pound pumpkin, you will need to do this in batches. Freeze your cooked pumpkin in 1 or 2 cup batches for easy use.


Hoosier Times Pumpkin Recipes

1 1/2 cups flour

3 teaspoons baking powder

1 teaspoon salt

1/4 cup sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon allspice

1/3 cup butter, cold

3/4 cup pureed pumpkin (cooked or canned)

3/4 cup milk

Sift flour into mixing bowl. Stir in remaining dry ingredients. Cut in butter with a pastry blender until mixture is crumbly. Stir in pumpkin and milk to form a soft dough. Roll out on floured surface to 1/2-inch thickness. Cut out biscuits with biscuit cutter. Place on greased baking sheet. Bake at 450 degrees for 15 to 20 minutes. Makes 24 to 30 biscuits, depending on dough texture and cutter size.


Courtesy of the Georgia Department of Agriculture

3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon cloves

1/2 teaspoon salt

3 cups sugar

1 cup oil

3 eggs

2 cups fresh pureed pumpkin

Preheat oven at 350 degrees F. Grease 2 loaf pans and line bottoms with wax paper. Grease and flour wax paper. Blend oil, eggs, and pumpkin; set aside. Mix together flour, baking powder, soda, spices and sugar. Stir in the pumpkin mixture together with the flour mixture and pour equal amounts into both pans. Bake for 50 minutes.





1/4 c Dark brown sugar, packed

2 tb Sugar

1/4 c Water

1/2 ts Allspice

1/4 ts Ginger

1/4 ts Cloves

1/4 ts Nutmeg

1/2 ts Cinnamon

1 1/2 c Pumpkin

Combine the two sugars, water, allspice, ginger, cloves, nutmeg and cinnamon in a 4-cup glass measure. Mix well on high 3 minutes; stir. Add pumpkin and mix well on high 5 minutes. Let cool and refrigerate. Keeps several weeks in refrigerator or can be frozen. Yield: 2 cups Use as you would apple butter. Add to whipped cream to garnish a Pumpkin Pie.

This is very tasty and makes unique gifts if you pack it in 1/2 pint canning jars and process according to directions. It is good over pancakes which has 1/2 to 1 cup pumpkin puree added to the batter.


2 1/2 c. sugar

8 oz. pkg. softened cream cheese

1/2 c. margarine

4 eggs

1 16 oz. can pumpkin

3 1/2 c. flour

2 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1/2 tsp. baking powder

1/4 tsp. ground cloves

1 c. chopped nuts (optional)

Combine sugar, cream cheese and margarine, mixing at medium speed until well blended. Add eggs, one at a time mixing well after each one. Blend in pumpkin. Add combined dry ingredients, mixing just until moistened. Fold in nuts. Pour into two greased and floured 9 x 5 inch loaf pans. Bake at 350 degrees for 1 hour or until it tests done. Cool 5 minutes and remove from pans.





Courtesy of Georgia Dept. of Agriculture

3/4 cup pumpkin puree

1/4 cup light brown sugar

1/8 teaspoon salt

1/2 teaspoon pumpkin pie spice

2 eggs, well beaten

1/2 cup heavy whipping cream


whipped cream

mini chocolate chips

Combine light brown sugar, salt, pumpkin pie spice, eggs and pumpkin in a saucepan. Mix well and cook over low heat, stirring constantly until it thickens. Remove from heat. Cover and chill. Beat whipping cream until thick and fluffy. Pack mixture into a large pastry bag and pipe into chocolate tartlet shells (Recipe below). Garnish with whipped cream and miniature chocolate chips. Serve chilled. Recipe fills about 4 dozen shells.

Chocolate Tartlets

8 oz. semi-sweet baking chocolate

2 Tablespoons shortening

In a saucepan heat chocolate and shortening according to chocolate package instructions. Place small paper liners in a miniature cup cake pans. Spoon about 2 teaspoons of chocolate mixture into each cup; spread evenly with a spoon or spatula over the bottom and up sides of cups. Freeze until firm, about 2 hours. Makes about 4 dozen chocolate tartlets.


1 c. cooked pumpkin

1 Tbsp. cornstarch

1/2 c. brown sugar

1/2 c. granulated sugar

1 c. milk

1 Tbsp. browned butter

1 tsp. cinnamon

2 eggs, separated

Combine all ingredients except egg whites and mix well. Beat egg whites until soft peaks and fold into pumpkin mixture. Spoon into greased baking dish. Bake at 375 degrees for 40 minutes or until knife comes out clean. You can make this in individual custard cups.


3 c Pumpkin flesh, peeled and cubed

4 Shallots, chopped

5 c Chicken-like or veggie stock

2 c Arborio rice

1/2 tsp. Powdered saffron (optional)

1 c chicken stock or water

1 Tbls Fresh sage

Salt & freshly ground black Pepper

Wrap cubed pumpkin in foil and bake at 350o for 30 min. While it is baking, sauté shallots in a little white wine, water or stock. In a separate pan, bring the stock to a boil, then reduce heat to simmer. Puree pumpkin and set aside. Add rice to shallots and cook 2-3 minutes over moderate heat stirring frequently. Add wine and saffron and cook, stirring constantly until all the liquid has been absorbed. Add the pumpkin and 1 c stock stirring constantly. After that is absorbed, add the stock 1/2 cup at a time stirring constantly until absorbed until the rice is cooked (about 15-20 min). If you run out of

stock add hot water. The risotto should be thick and creamy in consistency and just a little runny. When done remove from heat, add the sage, salt and pepper to taste. Serve with white wine and crusty Italian bread. If you want to add 1/4 c grated parmesan it would add 1 gram fat/ serving. Adapted from New York Magazine (10/31/94).


6 Shallots, peeled and chopped

2 tablespoons unsalted butter

1/2 cup chicken broth

1 1/2 cups canned pumpkin

1 cup light cream

1/4 teaspoon freshly ground nutmeg

4 tablespoons grated Parmesan cheese (Plus: extra for sprinkling each dish)

1/2 teaspoon dry mustard

Freshly ground black pepper to taste

Salt to taste (optional)

1 lb. bowtie pasta

In a large saucepan, cook the shallots in the butter until soft. Add the broth and simmer. Stir in the pumpkin, cream, and grated Parmesan. Reduce the heat to a simmer, and add the nutmeg, mustard, pepper, and salt. Continue to cook over low heat for about 25 minutes. Meanwhile, cook pasta. Toss pasta with sauce and serve.






Wash the pumpkin seeds to remove all the strings and goo. Soak in a bowl overnight (or at least an hour) in salted water. Spread in single layer on foil lined cookie sheet. Bake at 200 degrees F, stirring every 15 minutes about 2 hours or until dry and crispy. Store in airtight container.


You can make ad lib soups very easily. For example, pumpkin soup can be made by opening one can of chicken broth and one can of pumpkin puree (or use two cups of puree from your freezer). Cut up a few pieces of bacon and sauté the bacon in olive oil with onion and garlic. Pour in the chicken broth to deglaze the pan. Add the pumpkin puree and more broth or water as needed to achieve the texture you prefer. Heat to

a simmer, whisk in sour cream to taste, season with chives, salt and peppers - red, black, and white - and plate it. Add a swirl of sour cream the way restaurants do. People will swear you killed yourself. Let 'em think it.


4 tbsp. Butter

1/2 cup onion

1 clove garlic

2 cups pumpkin puree

4 cups chicken broth

1 bay leaf

1 pinch sugar

1/3 tsp. curry powder

1 pinch nutmeg

1/2 tsp. salt

1/4 tsp. Pepper

2 cups light cream

Chop the onion, mash and dice the garlic. Pumpkin can be canned or freshly made. You can use more curry powder if desired and salt is optional. Melt the butter in a medium (3 qt.) saucepan over medium heat. Add the onion and garlic, cover and cook until soft and translucent, about 8 minutes. Add the pumpkin puree and stock. Stir well to mix. Add bay leaf, sugar, curry powder and nutmeg. Bring to a boil, lower to simmer and cook for 30 minutes. While the soup is cooking, taste for seasoning. Add salt, if desired, and pepper. Remove from heat and add cream. Return to heat only to bring temperature of

the soup back to hot. Do not allow to simmer, rising steam only. Serve in hot soup bowls.





1/2 gallon vanilla ice cream, softened

1 c. pumpkin

1 c. sugar

1 tsp. salt

1 tsp. ginger

1 tsp. cinnamon

1/2 tsp. nutmeg

36 ginger snaps

whipped cream

Chill a mixing bowl. Set out ice cream to soften. In a medium bowl, blend pumpkin, sugar, salt, ginger, cinnamon, and nutmeg. Place softened ice cream in chilled bowl. Fold in pumpkin mixture. Line the bottom of a 9" x 13" pan with half of the ginger snaps. Top with half of the ice cream mixture. Cover with another layer of ginger snaps, add remaining ice cream mixture. Freeze until firm, about 5 hours. Cut into squares. Garnish with whipped cream.



11/2 to 2 cups fresh opal basil leaves

21/2 tablespoons minced sun-dried tomatoes marinated in oil

2 garlic cloves

2 tablespoons freshly grated Pecorino Romano cheese

6 tablespoons freshly grated Parmesan cheese

1/3 cup pine nuts

1/2 cup olive oil

Salt and freshly ground black pepper

Mix the basil, tomatoes, garlic, cheese and pine nuts in a food processor or blender. With the machine running, slowly add the olive oil. Season to taste with salt and pepper and blend to the desired consistency. Let stand for 5 minutes before serving.


1 1/2 cups flour

2/3 cups sugar

3/4 tsp. baking soda

3/4 tsp. baking powder

1/4 tsp. salt

1 egg

8 ounces sour cream

5 Tbl. butter, melted

1 tsp. vanilla

3/4 cup chocolate chips

In a bowl, combine the first 5 ingredients. In another bowl, combine egg, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill muffin cups three-fourths full. Bake at 350 degrees for 18-20. Cool 10 minutes and remove to wire rack.


The night before stir together:

2 c. flour

2 c. warm water

1 pkg. (2 1/4 tsp.) yeast

Cover with wax paper; let sit overnight. Next morning add:

1 or 2 eggs

1 Tblsp. oil

1 tsp. baking soda which has been dissolved in 1 Tbsp. water

1 tsp. salt

1 Tbsp. sugar

Mix well and cook on a hot griddle.

Apple Syrup

1 c. sugar

2 Tbsp. cornstarch

1/4 tsp. cinnamon

1/4 tsp. nutmeg

2 c. apple juice

2 Tbsp. lemon juice

1/4 c. butter or marg.

Mix dry ingredients. Stir in apple juice and lemon juice. Cook stirring constantly until mixture thickens and boils, boil for 1 minute. Add butter and remove from heat. Refrigerate or freeze unused portion. Do not multiply recipe, it will not work.


2 tablespoon olive oil

1 medium onion, thinly sliced

1 pound fresh spinach

Handful of chopped basil leaves

1 cup arborio rice (see note)

1 cup grated Parmesan cheese

2 eggs, lightly beaten

3 tablespoons butter, melted

9 sheets phyllo pastry, cut into halves

11/2 pounds pumpkin, peeled, cut into 1/2-inch slices and boiled, about 10 minutes


Freshly ground pepper

Preheat oven to 375 degrees Heat the oil in a pan and cook the onion over medium to low heat for 5 minutes, until golden. Add the spinach and basil and cook for 2 minutes, until wilted. Finely chop the spinach, then place in a dish towel and squeeze out the excess moisture. Divide rice equally in two bowls; add spinach in one bowl, and divide Parmesan and eggs in the two bowls. Mix well. Grease 8-inch spring form pan with butter. Brush sheets of phyllo with butter. Reserve 6 sheets of phyllo for top of torte (keep under damp cloth until ready to use). Line bottom and sides of cake pan with rest, leaving small overhang.

Make up torte in layers. Place spinach-rice mixture in bottom of prepared cake pan, followed by pumpkin, with remaining rice on top. Cut reserved pastry into strips, brush with butter and use to decorate the top of the torte. Bake 5-10 minutes, until golden. Turn out of the pan onto a baking sheet and bake for a few minutes longer to crisp sides.


2 tsp. gelatin

1 cup plain yogurt

1/8 tsp. salt

1 1/2 Tbs. lemon juice

3 Tbs. milk

2 Tbs. sugar

1/8 cup sieved frozen strawberries

1/2 cup whipping cream, whipped

Soak gelatin in milk, in custard cup. Set cup in boiling water; stir until gelatin is completely dissolved. Combine yogurt, sugar, and salt. Stir in gelatin mixture. Stir in

berries and lemon juice. Chill until slightly thickened; beat until foamy. Fold in whipped cream. Pour mixture in metal ice-cube tray. Cover with foil; freeze.


Heat until dissolved:

1 C. very hot water and 2 C. sugar

Pour into blender and add 1/4 C. butter or margarine. Gradually add 4 C. (not reconstituted) powdered milk. Let cool before using. 1 1/4 C. = 1 can of sweetened condensed milk Store, covered, in refrigerator 6 months or longer.


(New and Improved)

Since Taco Bell brought the Enchirito back from the dead a couple years ago the product's formula has changed a bit. With the exclusion of the sliced black olives on top, plus a few other minor changes, this recipe represents our version of the "new" formulation of the chain's enchilada/burrito fusion product first introduced in the early 60's. The technique for preparation has also been improved from the recipe found in the first Top Secret Recipes book and published here on the Web site. So, until Taco Bell changes it again, this is the ultimate clone that makes enough for an entire family of Enchirito lovers. From Top Secret Recipes:

1 pound ground beef

1/4 cup all-purpose flour

1 tablespoon chili powder

1 teaspoon salt

1/2 teaspoon dried minced onion

1/2 teaspoon paprika

1/4 teaspoon onion powder

dash garlic powder

1/2 cup water

1 16-ounce can refried beans

10 to 12 small flour tortillas (fajita size)

1/4 onion, diced (about 1/2 cup)

1 10-ounce can La Victoria red chile sauce

2 cups shredded cheddar cheese

1. In a medium bowl, combine the ground beef with the flour, chili powder, salt, minced onion, paprika, onion powder, and garlic powder. Use your hands to thoroughly mix the ingredients into the ground beef.

2. Add the seasoned beef mixture to the water in a skillet over medium heat. Mix well with a wooden spoon or spatula, and break up the meat as it cooks. Heat for 8 to 10 minutes, or until browned. The finished product should be very smooth with no large chunks of beef remaining.

3. Heat up the refried beans in a medium sauce pan over medium heat, or in the microwave for a couple of minutes on high.

4. Warm the tortillas in a steamer, or wrap them in a moist towel and microwave for 1 minute on high. You may also heat up the tortillas individually by placing them in a hot pan over medium heat for about 15 seconds per side.

5. Spoon about 3 tablespoons of refried beans down the center of each tortilla. Spoon 3 tablespoons of beef on top of the beans followed by a couple teaspoons of minced onion.

6. Fold the two sides of the tortilla over the beans and meat and flip the tortilla over onto a plate.

7. Spoon a couple tablespoons of red sauce over the top of the tortilla, then sprinkle on a couple tablespoons of the shredded cheddar cheese.

8. Heat up the dish for 30 to 45 seconds in the microwave, or until the cheese on top begins to melt. Repeat with the remaining ingredients.

Makes 10 to 12.


1-1/4 c whole almonds, blanched or unblanched

2 c all purpose flour (unbleached)

1 c sugar

1 tsp baking soda

3 large eggs

1/2 tsp pure vanilla extract

pinch of salt

Preheat over to 350. Spread almonds on a cookie sheet and toast for 8-10 min. Let cool. Reduce oven temp to 300 deg. Line 2 baking sheets with parchment paper or aluminum foil. Arrange the oven racks to divide the oven into thirds.

Using a good mixer and paddle: stir the dry ingredients together. In a small bowl, mix the eggs and vanilla. Blend the egg mix into the dry ingredients at a low speed. The dough is very heavy and sticky. Gradually add the nuts. Beat until the nuts begin to break. Turn the dough out onto a floured surface and fold it over itself a few times to distribute the nuts. Let the dough rest for a few minutes.

Divide the dough into 3 equal pieces. Roll each piece into a rope about 1 inch round and 12-14 inches long. (for larger cookies, only divide into 2 ropes) You'll need floured hands and surface (and floor!) for this step. Place the logs onto a baking sheet at least 4 inches apart.

Bake at 300 for 50 minutes, switching trays half way. Remove from oven. Cool for only 5 minutes. On a cutting board, slice the logs with a sharp knife into 1/2 inch slices (on the diagonal looks nice) Place these slices back onto the baking sheet, cut sides up. Toast in the oven for 35 minutes at 300 deg, maybe a little longer depending on how dark you like them. Cool on a rack. Store them in a container that admits air to keep them from getting soft.

I sometimes replace about 1/4 c cocoa for flour for chocolate Biscotti and the addition of cinnamon is also very good.

Make Ahead Tip: Mix the dough, and bake the logs. Let cool completely. Wrap tightly and freeze. When you want to bake them the rest of the way, thaw, slice, and bake the second time. This takes away a lot of the work when it's closer to Christmas so you're not quite so rushed.





1/2 pound uncooked vermicelli

2 tablespoons heavy cream

1 tablespoon hot water in which the pasta was cooked

1/2 cup red basil pesto (see recipe above)

1/2 cup minced smoked turkey

Freshly grated Parmesan cheese

4 tablespoons very finely slivered sun-dried tomatoes marinated in oil

Cook the pasta in plenty of boiling salted water according to the package directions.

Stir the cream and 1 tablespoon of the hot cooking water into the pesto. Drain the pasta and return it to the hot pot. Toss with the pesto and smoked turkey. Serve garnished with freshly grated Parmesan cheese and slivered tomatoes.


2 c. hot water

1/2 c. oil

1/2 c. honey (for less sweet bread, use 1/4 cup) optional

3 1/2 t. instant yeast

5 cups flour (3 2/3 cups being whole wheat)

2 t. salt

3/4 T. lecithin

3/4 T. gluten

Combine water, oil and honey. Combine 3 cups of the flour, the yeast (instant yeast is the same as bread machine yeast), salt, lecithin and gluten. Add to water, oil and honey and mix thoroughly. Add the remaining flour and knead until smooth and elastic (about 10 minutes). Let rise until double. (Set it inside your cold oven to avoid drafts). About an hour. Punch down dough and shape into loaves or rolls. Place in greased bread pan

and let rise again (about 30 minutes). Bake at 325 for 30 min. If you use the dark gray non-stick pans, cook at 325 for 35 minutes. Makes 2 1-1/2 lb. loaves. This recipe doubles with no problem.


Cinnamon-Honey and/or Raisin and/or Apples & Nuts Swirl. After the dough rises the first time: Roll the dough out into a long rectangle. Drizzle honey on the dough, and generously sprinkle 1-2 T. cinnamon, 2 tsp. Nutmeg onto the honey. Roll jell-roll fashion, rolling from the short end of the rectangle so it fits into the bread pan after it is rolled. You can also add raisins to this. Or, you can also add 1-2 peeled and diced apples and walnuts.





(Italian Doughnut)

2 Eggs

1 C. Flour

1 C. Ricotta Cheese

1 Pinch Salt

2 Tsp. Baking Powder

1 1/2 Tsp. Sugar

1/4 Tsp. Vanilla

Vegetable Oil For Frying

Beat eggs slightly; add remaining ingredients (except oil); heat gently until combined. Batter will be sticky. Drop by tablespoons into deep heated oil at 375 degrees, frying a few at a time. Zeppole will turn over by itself and are golden brown in color in about 3 to 4 minutes. Drain in brown paper bag and then roll in confectioner's sugar. Serve at once. Makes 35 zeppoles.


1 large zucchini peeled and seeds removed...quarter and slice to resemble

apple slices (about 6 cups for 1 pie)

Cook zucchini in a small amount of water for 10 minutes to remove moisture. Drain.

Mix together:

1 1/2 teaspoons cream of tartar

2 Tablespoons flour

1 Dash salt

1 Dash nutmeg

1 1/4 cups sugar

1 1/2 teaspoons cinnamon

Add to cooked zucchini and mix well. Add 1 Tablespoon lemon juice and mix. Pour into unbaked pie shell and dot with 1 Tablespoon butter


1 stick of butter

1/2 cup sugar

1 cup flour

Using pastry blender, mix until crumbly. Put on top of zucchini and bake at 375 degrees for 45 minutes to 1 hour or until zucchini is done.



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