Spike's & Jamie's Recipe Collection & a Whole Lot More!

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Recipes from Spike & Jamie

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Contents Disk 202

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).

APPLE AND BEET SALAD

ARTICHOKE AND SPINACH STUFFED SHELLS

BURGERS WITH AIOLI

CAPPUCCINO CAKE

CAULIFLOWER APPLE PUREE

CAULIFLOWER BEETS AND WATERCRESS

CAULIFLOWER SOUP

CAULIFLOWER WITH ALMONDS AND BROWN B

CHEESE FILLED YEAST BUNS

CHEESE FILLING

CHEESY HAM BEER SOUP

CHICKEN STOCK

CHOCOLATE CHIP COOKIE DOUGH CHEESECA

CINNAMON BUN SCONES

CLASSIC ROASTED POTATOES

COCONUT CREME CAKE

COCONUT CRUNCH DELIGHT

CRAB CHEESECAKE

DALMATION CAKE

DELICIOUS RICE CASSEROLE

EASY TACO SOUP

EGGPLANT AND OYSTER SOUFFLE

ESCARGOT BOURGIGNONE

FAT FREE OATMEAL COOKIES

FRIED GREEN TOMATOES

GRASSHOPPER MINT PIE

GROUND BEEF AND SPINACH CASSEROLE

HAND CUT CRISPY FRIES

HOT CABBAGE SLAW

JALAPENO TARTAR SAUCE

LEMON MERINGUE TARTLETS

LINGUINI IN SPICY RED CLAM SAUCE

LOW SODIUM DIET INFORMATION

MARINATED CARROTS

MEATLOAF

MONTEREY JACK SALSA

ORANGE ALMOND STIR FRY

OYSTER BILLS OYSTER ROLLS

PASTA WITH PORCINI MUSHROOM SAUCE

PENNE WITH SPICY CAULIFLOWER SAUCE

PHO

POPPY SEED FILLING

PORK CHOPS WITH CRANBERRY ORANGE SAU

PORK COOKED IN ORANGE JUICE

RAZOR CLAM CORN AND JALAPENO FRITTER

REAL COUNTRY CORNBREAD

ROASTED CAULIFLOWER

ROASTED CHICKEN with COUSCOUS STUFF

SALMON TORTILLA

SANTA FE CHICKEN AND WHITE BEAN SOUP

SAUERKRAUT CHOCOLATE CAKE

SAUTEED CAULIFLOWER

SCAMPI PROVENÇALE

SEAFOOD PASTA

SHRIMP AND MACARONI

SLOPPY GIUSSEPPES

SOPAPILLAS

SOUTHERN FRIED CHICKEN

SPAGHETTI WITH SPINACH CREAM SAUCE

STRAWBERRY ORANGE CHARLOTTE

SWEET POTATO GRATIN

SZECHUAN STYLE HACKED TEMPEH

WHITE LASAGNA

 

 

 

 

 

APPLE AND BEET SALAD

3-4 fresh beets (I've used canned equivalent, but fresh is best)

1 medium tart apple

2 tablespoons mayonnaise

1/4 teaspoon dried dill weed

1/4 teaspoon celery seed

salt to taste

Peel and chop the apple. Wash and peel the beets. Cook the beets in cold water and bring to a boil, about 30-50 minutes, depending on the age and size of the beets. When they are easily pierced with a fork, they are done. Remove them from the cooking liquid and plunge them into cold water. (You can save the cooking liquid for borscht if you like.)

Peel and dice the cooked beets; mix with the diced apple, mayonnaise and seasonings. Chill for several hours before serving. Recommended for pork or chicken accompaniment.

 

ARTICHOKE AND SPINACH STUFFED SHELLS

1 package frozen spinach, chopped and thawed

1 cup frozen artichokes, thawed

12 jumbo pasta shells, uncooked

1 cup ricotta cheese

2 tablespoons chopped basil

1 tablespoon hopped parsley

1/4 teaspoon salt

2 tablespoons lemon juice

1/3 cup sour cream

2 16 ounce cans stewed tomatoes, undrained and chopped

8 ounces tomato sauce

2 tablespoons cornstarch

1 1/2 tablespoons chopped basil

vegetable cooking spray

Cook spinach and artichoke hearts according to package directions, omitting salt; drain well. Chop artichoke hearts, and set aside. Cook shells according to package and set separately on a piece of wax paper. Position knife blade in food processor bowl; add spinach, ricotta cheese, and next 4 ingredients. Process 30 seconds or until smooth. Transfer to a bowl; stir in chopped artichokes and sour cream.

Combine stewed tomatoes, tomato sauce, cornstarch, and 1-1/2 tablespoons basil in a saucepan; stir well. Cook over medium heat until thickened, stirring frequently. Spoon 1 cup tomato mixture in bottom of an 13 x 7 x 1/2-inch baking dish coated with cooking spray. Spoon spinach mixture evenly into shells. Place shells on sauce in baking dish. Spoon remaining sauce on top of the shells. Bake uncovered at 350 for 30 minutes or until bubbling.

 

BURGERS WITH AIOLI

 

1/2 cup low-fat mayonnaise

1 canned chipotle pepper in adobo sauce, seeded and minced (see note)

3/4 teaspoon adobo sauce (from can above)

1 clove garlic, minced

 

Burgers:

11/2 pounds lean ground turkey

1 cup oatmeal, quick or old-fashioned, uncooked

3 cloves garlic, minced

2 tablespoons Worcestershire sauce

11/2 teaspoons dried oregano leaves

1 teaspoon salt

1/2 teaspoon black pepper

6 fresh mozzarella cheese balls, 1/3 to1/2ounce each

6 whole-wheat hamburger buns, split and lightly toasted

3/4 cup jarred roasted red pepper halves, drained

1 bunch watercress, arugula or other favorite salad greens, stems removed

 

To make aioli: Combine mayonnaise, pepper, adobo sauce and garlic in small bowl; mix well. Chill at least1/2hour.

 

To make burgers: Heat grill or broiler. Combine turkey, oatmeal, garlic, Worcestershire sauce, oregano, salt and pepper in large bowl; mix lightly but thoroughly. Shape into 6 large patties, about 1/4 inch thick. Place one mozzarella ball in center of each patty. Shape burger mixture around cheese so it is completely hidden; reshape into thick patty.

 

Grill or broil burgers 4 inches from heat for 5 minutes on each side or until meat is no longer pink (170 degrees F on an instant-read thermometer). Arrange burgers on bottom halves of buns; top with aioli, roasted pepper pieces, watercress and bun tops.

 

Note: Wear gloves when handling fresh, canned, dried or pickled chilies; the oils can cause a burning sensation on your skin.

 

Note: If small fresh mozzarella balls are unavailable, substitute large fresh mozzarella balls, cut into 1/3- to 1/2-ounce pieces. A 3-ounce chunk of part-skim mozzarella cheese, cut into 6 cubes, can be substituted for fresh mozzarella.

 

 

CAPPUCCINO CAKE

 

5 eggs, separated

11/3 cups powdered sugar (divided)

1/2 teaspoon almond extract

3 tablespoons unsweetened cocoa, plus extra for sprinkling

1/2 cup whipping cream

1 8-ounce package cream cheese, softened

1 tablespoon nonfat milk

1/2 teaspoon vanilla

1 ounce semisweet chocolate, coarsely grated

 

Espresso Butter Cream Frosting:

2 tablespoons hot water

2 teaspoons instant espresso coffee powder

2 cups powdered sugar

1 cup margarine or butter, softened (2 sticks; see note)

Coffee bean candies for garnish

 

Preheat oven to 400 degrees.

 

Grease a 151/2-by-101/2 inch jellyroll pan; line with parchment or wax paper; grease and flour paper.

 

In a small bowl, with mixer at high speed, beat the egg whites until soft peaks form. Gradually sprinkle in1/2cup powdered sugar, beating until sugar completely dissolves and whites stand in stiff peaks; set aside.

 

In a large bowl, with mixer at high speed, beat egg yolks until they are thick and lemon-colored. Reduce speed to low; add the almond extract,1/2cup powdered sugar and 3 tablespoons cocoa; beat until well-mixed, occasionally scraping bowl.

 

With rubber spatula or wire whisk, gently fold beaten egg whites into egg-yolk mixture, a third at a time.

 

Spoon batter into the jellyroll pan, spreading evenly. Bake 15 minutes or until top of cake springs back when lightly touched with finger.

 

Sprinkle a clean cloth dish towel with cocoa. When cake is done, immediately invert cake onto towel. Carefully peel parchment or wax paper from cake. If you like, cut off crisp edges. Cool cake completely.

 

While cake is cooling, place cream in a small bowl and beat until stiff peaks form.

 

In a large bowl, beat cream cheese, milk and vanilla until fluffy. Beat in remaining 1/3 cup powdered sugar. Stir in grated chocolate.

 

With rubber spatula, fold whipped cream into the cream cheese mixture. Chill until ready to use.

 

To make frosting: Mix hot water and instant espresso until coffee dissolves.

 

In a large bowl, with mixer at low speed, beat powdered sugar and margarine until just combined. Increase speed to high; beat 10 minutes or until fluffy, scraping bowl often. Reduce speed to medium; gradually beat in espresso mixture until smooth, occasionally scraping bowl.

 

If frosting is made in advance, store until needed in a tightly covered container to prevent a crust forming on top.

 

To assemble cake: Spoon3/4cup frosting into decorating bag with small star tube. With serrated knife, cut cake crosswise into 3 equal pieces. Place 1 cake piece on a cake plate and spread with half the cream cheese filling. Repeat layering, finish with cake layer.

 

Spread frosting on sides and top of cake. Use frosting in decorating bag to pipe lattice top and decorative border. Place a coffee bean candy in each lattice diamond. Refrigerate cake if not serving right away.

 

Note: Use real butter or stick margarine that's at least 80 percent fat. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results

 

CAULIFLOWER APPLE PUREE

1 Golden Delicious apple

1 teaspoon olive oil

Sea salt, preferably coarse

1 1/2 pound (1 medium head) cauliflower, trimmed and cut into large chunks

3 tablespoons butter, more if desired

 

Preheat oven to 375 degrees. Slash apple in several spots and place it in a small baking dish. Sprinkle oil on top. Bake until apple is very tender and wilted, 30-40 minutes. Cool, peel and core apple. Reserve flesh.

 

Cook cauliflower in large pot of boiling salted water until very tender, 5-7 minutes. Drain and transfer to a food processor. Add half the apple and 3 tablespoons butter. Process for 3-4 minutes, occasionally scraping down sides with a spatula; puree should get smoother and silkier the longer it processes.

 

Adjust seasoning, adding more apple, butter or salt as desired; there should be just a hint of sweetness from apple. Transfer to a serving dish, and serve hot.

 

CAULIFLOWER BEETS AND WATERCRESS

WITH ORANGE GINGER DRESSING

 

3 medium beets, trimmed

1 pound cauliflower, trimmed and cut into walnut-size florets

2 tablespoons fresh-squeezed orange juice

2 teaspoons grated orange zest

1 tablespoon rice vinegar

1 1/2 tablespoons finely chopped ginger

1/2 tablespoon mustard

Sea salt, to taste

3 tablespoons extra-virgin olive oil

2 handfuls watercress, thick stems removed

 

Preheat oven to 350 degrees. Place beets in a small casserole and roast until very tender, about 1 1/2 hours. Let cool, then peel off skin, trim ends and cut into 1/2-inch cubes. Place in a large serving bowl.

 

When beets are almost finished cooking, steam cauliflower until tender but still slightly crisp. Add cauliflower to beets in serving bowl.

 

In a small bowl, whisk together orange juice, orange zest, vinegar, ginger, mustard and a large pinch of salt. Add olive oil a few drops at a time, whisking vigorously to emulsify. Season to taste with salt.

 

Pour dressing over cauliflower and beets. Toss well to coat. Just before serving, add watercress and toss until evenly dispersed.

 

CAULIFLOWER SOUP

WITH CREMINI MUSHROOMS AND WALNUT OIL

1 1/2 tablespoons extra-virgin olive oil

8 ounces cremini mushrooms, trimmed and cut into 1/2-inch pieces

Sea salt

1 clove garlic, peeled, crushed and chopped

1 1/4 pounds (1 medium head) cauliflower, trimmed and cut into florets

1/4 cup cream, more if desired

Freshly ground black pepper

Walnut oil

 

Place large casserole over medium-high heat. Heat olive oil until it shimmers, and add mushrooms. Season with salt to taste, and saute until softened, about 5 minutes. Add garlic and cook 1 minute more.

 

Add cauliflower and 5 cups water. Bring to boil and simmer until cauliflower is tender, 5-7 minutes. Working in batches, use blender or food processor to puree soup until very smooth. Return soup to pan and place over medium heat. Stir in cream. Adjust salt and season with pepper to taste.

 

To serve, stir soup or carefully use an immersion blender to blend and froth top of soup. Ladle into warmed bowls and drizzle about 1 1/2 teaspoons walnut oil into each. Serve hot.

 

CAULIFLOWER WITH ALMONDS AND BROWN BUTTER

1 1/2 pounds cauliflower, trimmed into olive-size florets

6 tablespoons unsalted butter

Sea salt, preferably coarse

1/3 cup slivered almonds

 

Steam cauliflower until tender but still slightly crisp, about 5-7 minutes. Remove from steamer and pour into a large serving bowl.

 

In a small pan melt butter with a large pinch of salt over medium-low heat. When foam has subsided and butter has simmered for a minute or two, add almonds and continue cooking until butter begins to smell nutty and toasty and almonds are golden brown. Pour nuts and butter over cauliflower and toss to coat. Season with salt and toss again. Serve.

 

CHEESE FILLED YEAST BUNS

Makes about 20 buns

 

1 cup warm milk (divided)

2 packages active dry yeast

1/3 cup, plus a pinch, granulated sugar (divided)

2 eggs

1/3 cup unsalted butter, melted

Grated peel of 1 lemon (yellow part only; 2 teaspoons)

Dash of salt

4 cups all-purpose flour

1 tablespoon vegetable oil

1 beaten egg

 

Blend 1/2 cup warm milk with yeast and pinch of sugar in bowl of electric mixer. Let set until it begins to foam, about 2 minutes. Add remaining 1/2 cup warm milk, eggs, butter, lemon peel, remaining 1/3 cup sugar, salt and flour. Beat about 5 minutes or until mixture forms soft, smooth dough and is no longer sticky; add more flour if needed.

 

Shape dough into ball and brush with oil. Cover with damp towel and chill 4 hours or overnight. Remove from refrigerator and bring to room temperature.

 

Roll 1/4 inch thick on floured board and cut into 3-inch rounds. Place rounds on greased baking sheets, 2 inches apart. Cover with damp towel and let rise in warm place about 45 minutes. Meanwhile, prepare filling of choice as directed below.

 

Make deep impression in center of each bun and fill with spoonful of Cheese or Poppy Seed Filling. Let rest 15 minutes, then brush with beaten egg. Bake in preheated 375-degree oven 10 to 15 minutes or until golden brown.

 

CHEESE FILLING

 

1 cup small curd cottage cheese or ricotta cheese

1 egg

2 tablespoons granulated sugar

Dash vanilla

1 tablespoon unsalted butter, melted

 

Beat together cottage cheese, egg, sugar, vanilla and butter in bowl until smooth. Refrigerate. Makes about 1 cup.

 

CHEESY HAM BEER SOUP

3 medium potatoes, peeled and cut up

1 small onion, finely chopped (1/3 cup)

2 cups of water

1 teaspoon instant chicken bouillon granules

1 17 oz can whole kernel corn

1 cup beer

1 4-oz can mushrooms stems and pieces

2 tablespoons snipped parsley

1/2 teaspoon dry mustard

1/3 cup cold water

2 tablespoons all-purpose flour

2 cups shredded American cheese

2 cups cubed fully cooked ham

In a 3 quart saucepan, combine potatoes and onion; add the 2 cups water. Bring to boiling stir in bouillon granules. Cover and cook about 20 min. or till potatoes are tender. Stir in undrained corn, beer, undrained mushrooms, parsley, and dry mustard. Bring to boil. Reduce heat, cover and simmer 15 min. Blend cold water into flour. Stir into hot vegetable mixture. Cook and stir till slightly thickened and bubbly. Stir in the shredder cheese and ham. Continue stirring till cheese is melted.

CHICKEN STOCK

 

2 lb. chicken bones

2 Tbsp. margarine

2 cups chopped onions

2 cups chopped carrots

2 cups chopped leeks

12 cups water

1 Tbsp. black peppercorns

2 bay leaves

1 sprig fresh thyme

Rinse fish bones in hot water. Place all ingredients in 4-qt saucepan; bring to a boil over high heat. Skim surface. Reduce heat to medium; simmer 20 minutes. Strain.

 

CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE

1 3/4 C crushed chocolate chip cookies or chocolate wafer crumbs

1/4 C sugar

1/3 C butter or margarine, melted

Filling:

3 (8 oz.) packages cream cheese, softened

1 C sugar

3 eggs

1 C (8 oz.) sour cream

1/2 t vanilla extract

Cookie Dough:

1/4 C butter or margarine, softened

1/4 C sugar

1/4 C packed brown sugar

1 T water

1 t vanilla extract

1/2 C flour

1 1/2 C miniature semisweet chocolate chips, divided

In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 inch up the sides of a greased 9-inch spring-form pan; set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low just until combined. Add sour cream and vanilla; beat just until blended. Pour over crust; set aside. In another mixing bowl, cream butter and sugars on med. speed for 3 minutes.

Add water and vanilla. Gradually add flour. Stir in 1 cup of chocolate chips. Drop dough by teaspoonfuls over filling, gently pushing dough below surface (dough should be completely covered by filling). Bake at 350 deg. for 45-55 min. or until center is almost set. Cool on a wire rack for 10 min. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight; remove sides of pan. Sprinkle with remaining chips. Yield: 12-14 servings.

 

CINNAMON BUN SCONES

 

Priscilla Yee suggests, "For the prettiest scones, be sure to lightly swirl the cinnamon-sugar mixture into the soft oat dough. And drizzle rather than spread the glaze over the tops of the scones while they're warm."

 

Scones:

2cups all-purpose flour

1 cup oatmeal, quick or old-fashioned, uncooked

1/4 cup plus 2 tablespoons granulated sugar (divided)

1 tablespoon baking powder

1/4 teaspoon salt

8 tablespoons chilled butter or margarine, cut into pieces (1 stick; see note)

3/4 cup whole or 2 percent milk

1 egg, lightly beaten

1 teaspoon vanilla

1/2 cup toasted chopped pecans (see note)

2 teaspoons ground cinnamon

 

Glaze:

3/4 cup powdered sugar

3 to 4 teaspoons orange juice or milk

 

Heat oven to 425 degrees. Spray cookie sheet with nonstick cooking spray.

 

To make scones: In large bowl, combine flour, oatmeal,1/4cup granulated sugar, baking powder and salt; mix well. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.

 

In small bowl, combine milk, egg and vanilla; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula just until dry ingredients are moistened.

 

In small bowl, combine remaining 2 tablespoons granulated sugar with the pecans and cinnamon; mix well. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture. (Do not blend completely.)

 

Drop dough by1/4cupfuls 2 inches apart on cookie sheet. Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes.

 

To make glaze: In small bowl, combine powdered sugar and enough orange juice or milk for desired consistency; mix until smooth. Drizzle over tops of warm scones. Serve warm.

 

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

 

Note: To toast nuts, spread on baking sheet and bake in 375-degree oven for 5 to 8 minutes or until brown. Or heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.

 

CLASSIC ROASTED POTATOES

 

2 pounds Yokon Gold or red potatoes, left whole if very small, halved or cut into chunks

if large

3 tablespoons olive oil, melted butter or duck fat

1 tablespoon chopped fresh thyme or rosemary (optional)

1 teaspoon coarse salt

1 tablespoon freshly ground black pepper

 

Preheat oven to 375 degrees. Spread the potatoes in a single layer in a medium roasting pan or rimmed baking sheet. Drizzle with the oil, season with the herbs, salt and pepper; toss to coat well. Roast, tossing with a spatula a few times to prevent sticking, until the potatoes are very tender throughout and the skins are somewhat shriveled and crisp, 50 to 60 minutes, depending on their size and variety. Serve hot.

 

Herb-Roasted Potatoes: Follow the basic recipe above, using olive oil for the fat and tossing the potatoes with 2 tablespoons of any combination of chopped fresh rosemary, thyme, savory, marjoram and sage. Roast as directed. As soon as the potatoes are done, toss with 3 tablespoons of any combination of chopped fresh parsley, chives or chervil and the juice of 1 lemon.

 

COCONUT CREME CAKE

2 Cups granulated sugar

1/2 pound (2 sticks) unsalted butter, softened

1/2 cup vegetable oil* (or applesauce)

5 large eggs, separated

1 teaspoon baking soda

1/2 cup ground pecans

1 cup buttermilk

2 cups frozen unsweetened flaked coconut, defrosted

1 8-ounce package cream cheese, softened

1 1/2 pounds confectioners' sugar (powdered sugar), about 6 cups, sifted

1 teaspoon pure vanilla extract

2 table spoons milk

1 cup pecan pieces

Preheat the oven to 350. Lightly grease and flour 3 8-inch round cake pans.

In a large mixing bowl with an electric mixer, cream the granulated sugar with 1/4

pound (1 stick) of the butter. With the mixer running, add the oil (or applesauce) in a steady stream. Add the egg yolks, one at a time, beating well after each addition.

Sift the flour and baking soda together into a medium size bowl. Add the ground pecans and mix. Alternately add the flour mixture and the buttermilk to the batter, mixing well. Fold in 1 cup of the coconut.

With the electric mixer, in another large mixing bowl, beat the egg whites until stiff peaks form, then fold them into the cake batter. Pour the batter evenly into the prepared pans. Bake until the center springs back when touched, 25-30 minutes. Remove from the oven and cool on wire racks. After the cakes have cooled, invert them onto sheets of parchment paper and set aside.

With an electric mixer, in another large mixing bowl, cream the remaining 1/4 pound (1 stick) of butter with the cream cheese. Add the sifted confectioners' sugar, about 1/2 cup at a time, mixing well after each addition. Add the vanilla and milk and mix well. Fold in the pecans. Spread a thin layer of the frosting on top of each cake layer. Place the layers of cake on top of each other and ice the sides of the cake with the remaining frosting. Sprinkle the top of the cake with the remaining 1 cup coconut. Now beware, the frosting is sweet, so I hope some of you have a sweet tooth.

 

COCONUT CRUNCH DELIGHT

1/2 C butter or margarine, melted

1 C flour

1-1/4 C flaked coconut

1/4 C packed brown sugar

1 C slivered almonds

1 package (3.4 oz.) instant vanilla pudding mix

1 package (3.4 oz.) instant coconut pudding mix

2-2/3 C cold milk

2 C whipped topping

Fresh strawberries, optional

In a bowl, combine the first five ingredients; press lightly into a greased 13"X9" baking pan. Bake at 350 degrees for 25-30 min, stirring every 10 min. to form coarse crumbs. Cool. Divide crumb mixture in half; press half into the same baking pan. In a mixing bowl, beat pudding mixes and milk; fold in whipped topping; spoon over crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Garnish w/berries if desired. Yield: 12-16 servings

 

CRAB CHEESECAKE

 

1 cup crushed butter crackers, such as Ritz

3 tablespoons butter, melted

2 8-ounce packages cream cheese, softened

3 eggs

3/4 cup sour cream (divided)

1 teaspoon fresh lemon juice

2 teaspoons grated onion

1/4 teaspoon seafood seasoning

2 drops hot pepper sauce

1/8 teaspoon freshly ground pepper

2 6-ounce cans crabmeat

Crackers

 

Heat oven to 350 degrees. Mix the butter crackers and butter and use the mixture to line a 9-inch spring form pan. Bake 10 minutes. Set aside to cool. Reduce the oven to 325 degrees.

 

With an electric mixer, beat cream cheese, eggs and 1/4 cup sour cream until fluffy. Add the lemon juice, onion, seafood seasoning, hot pepper sauce and black pepper. Fold in crabmeat.

 

Pour mixture into cooled crust and bake 50 minutes, until the cake sets. Run a knife around the edge of the cake, loosening it from the pan. Cool on a wire rack. Remove the sides of the pan. Spread the cake with the remaining1/2cup sour cream. Serve with crackers.

 

DALMATION CAKE

 

Cake:

1 18.25-ounce package white cake mix

11/4 cups oatmeal, quick or old-fashioned, uncooked

1 cup water

2/3 cup whole or 2 percent milk

4 egg whites, lightly beaten

3 tablespoons vegetable oil

1 teaspoon vanilla

1/2 teaspoon almond extract

3/4 cup chocolate mini-chips

 

Frosting:

1 cup powdered sugar

8 tablespoons butter or margarine, softened (1 stick; see note)

1/2 teaspoon vanilla

1/3 cup marshmallow creme

1 cup shredded coconut (optional)

1/4 cup chocolate mini-chips

 

To make cake: Heat oven to 350 degrees. Lightly grease or spray a 13-by-9-inch metal baking pan with cooking spray.

 

In large bowl, combine cake mix, oatmeal, water, milk, egg whites, oil, vanilla and almond extract. Beat 2 minutes with electric mixer on medium speed. Gently stir in 3/4 cup chocolate chips. Spread evenly in the pan.

 

Bake 30 to 40 minutes or until top springs back when pressed in center. Cool completely in pan on wire rack.

 

To make frosting: Combine powdered sugar, butter, vanilla and marshmallow creme in medium bowl; mix until smooth. Spread frosting over top of cooled cake. Sprinkle with coconut and 1/4cup chocolate chips.

 

Note: Cake can also be frosted with 2 1/2 cups sweetened whipped cream, whipped topping or ready-to-spread vanilla frosting. If using whipped cream or whipped topping, cover and refrigerate cake until ready to serve. Refrigerate any leftovers.

 

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

 

DELICIOUS RICE CASSEROLE

1 pkg. chopped frozen broccoli

1 cup Minute Rice

1 small can Water Chestnuts, sliced

1 (8oz.) jar Cheez Whiz

1 can cream of chicken soup

1/2 to 3/4 cups milk

3 Tbsp. butter

1/4 cup chopped onion

1/2 cup sliced celery

Mix all ingredients together and bake at 350 degrees for 40 minutes or until

hot and bubbly.

 

EASY TACO SOUP

1 pound of Hamburger cooked and drained

1 can of corn undrained

1 can stewed tomatoes undrained

1 can of red kidney beans undrained

1 can of garbanzo beans undrained

1 can of chopped green chilies

1 package of powdered taco seasonings

Cook hamburger until done , breaking it up into small pieces. drain and put in soup pot. Add rest of ingredients. Cook over medium heat until it comes to a low boil. Serve with a dollop of sour cream, shredded cheddar cheese and tortilla chips.

 

EGGPLANT AND OYSTER SOUFFLE

Makes 6 servings as a first course, 4 as a main course

 

Most people who love oysters also like eggplant. The two have an affinity for each other, with their sweet yet earthy flavors and creamy texture. Here, the eggplant is roasted until tender and pureed with roasted garlic. Bake this rustic souffle in a large, shallow baking dish, allowing it to rise quickly and evenly.

 

1/4 cup olive oil

1 1- to 2-pound eggplant, peeled and diced

Salt

5 large cloves garlic, unpeeled

1/2 teaspoon white pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon ground nutmeg

5 eggs, separated

1 cup freshly grated Asiago or parmesan cheese (divided)

24 small oysters, shucked and drained

 

Preheat oven to 400 degrees.

 

Heat the olive oil in a large oven-proof skillet over medium heat. Sprinkle the eggplant pieces with salt and add to the hot oil, mixing well. Transfer the skillet to the oven and roast the eggplant for about 40 minutes, or until tender, stirring occasionally.

 

Meanwhile, wrap the garlic in foil and roast for about 20 minutes, or until softened. Squeeze the garlic from the skins into the bowl of a food processor. Working in batches, if necessary, add the roasted eggplant and puree. Transfer the puree to a large mixing bowl. Season with salt, white pepper, cayenne and nutmeg.

 

Whisk the egg yolks lightly with a fork or wire whisk, then stir into the eggplant mixture. Stir in3/4cup of the grated cheese.

 

Grease a shallow 9-by-13-inch glass or ceramic baking dish. Beat the egg whites with a pinch of salt until firm peaks form. Fold half the egg whites into the eggplant mixture, then gently fold in the remaining whites, just until combined. Pour half the souffle mixture into the baking dish, top with the shucked oysters, then top with the remaining souffle mixture. Sprinkle the remaining1/4cup cheese over the souffle. Bake about 20 to 25 mintues, or until eggs are puffed and just firm. Serve at once.

 

ESCARGOT BOURGIGNONE

 

3/4 cup butter

2 Tbsp. minced garlic

Pinch grated nutmeg

1can escargot, well drained

1 Tbsp. chopped parsley

1 Tbsp. finely chopped onion

2 Tbsp. white wine

1 tsp. Pernod or anise-flavored liqueur

 

In large frying pan melt butter over high heat; stir in garlic and onion. Cook until vegetables are tender but not brown. Stir in wine, liqueur, nutmeg and escargot; season to taste with salt and pepper. Reduce heat to low; simmer 10 to 15 minutes or until flavors are blended. Sprinkle with parsley.

 

FAT FREE OATMEAL COOKIES

1/4 cup brown sugar

1/4 cup white sugar

3/4 cup unsweetened applesauce

1 cup flour

1 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1 cup rolled oats

1/2 cup raisins, chocolate chips and/or chopped nuts

Preheat oven to 350. In medium bowl, stir together sugars and applesauce. Sift together flour, baking powder, salt and cinnamon. Stir into applesauce mixture. Add oats. Add raisins, chocolate chips and/or nuts. Stir until combined. Drop by

teaspoonful onto greased cookie sheet. Bake 10 minutes. Cool slightly before removing from sheet. Approximately 24 cookies.

 

FRIED GREEN TOMATOES

This is a true masterpiece - Southern Style.

 

3 green tomatoes (un-ripened red tomatoes) sliced in 3/8" to 1/4" thick slices.

seasoned flour

Egg wash-mix 2 parts egg & 2 parts water, beaten slightly.

 

Dredge tomato slices in seasoned flour. Dip tomato slices in egg wash. Dredge again in 1 cup Zatarain's fish fry. Fry in vegetable oil; drain on paper towel. Place 3 slices of tomato on serving plate; top with peeled crawfish tails and 1 oz. Cajun Beurre Blanc.

 

Cajun Buerre Blanc Sauce

(Makes 1 cup)

 

11/2 cup white wine

1 clove garlic (crushed)

2 shallots (minced)

 

1 tsp. black peppercorns (cracked)

1 bay leaf

1 cup heavy cream

1 lb. butter (cut in 1" pieces)

1 tbsp. blackened seasoning (see below)

 

In heavy sauce pan, add all ingredients except cream, butter and blackened seasoning. Reduce to liquid over low heat. Add heavy cream and reduce by half. Slowly add butter, whipping continuously -- alternating pan on and off flame. Strain; add blackened seasoning.

Blackened Seasoning

(Yield 3/4 cup)

 

8 tsp. paprika

11/2 tsp. each garlic and onion powder

1/2 tsp. each white, black and cayenne pepper

1/4 tsp. each of thyme, basil and oregano

2 tbsp. salt

6 tbsp. whole butter, cut in pats

1/4 cup vegetable oil

 

Combine all ingredients; mix well.

 

GRASSHOPPER MINT PIE

1 Keebler Chocolate Pie Crust (6 oz)

 

1 8 oz package cream cheese, softened

3 drops green food coloring

1/3 cup sugar

1 8-oz tub whipped topping, thawed

1 cup Keebler Fudge Shoppe Grasshopper Cookies, chopped

Mix cream cheese and sugar with electric mixer until well blended. Fold in whipped topping, green food coloring and Keebler Fudge Shoppe Grasshopper Cookies. Spoon into pie crust. Refrigerate 3 hours or over nite. Garnish with cookie crowns. Refrigerate leftovers.

 

GROUND BEEF AND SPINACH CASSEROLE

1 pound lean ground beef

1 cup chopped onion

2 cloves garlic -- minced

10 ounces frozen spinach -- thawed and squeezed dry

3 cups cooked long-grain white rice

2 cups grated cheddar cheese

3 large eggs

3/4 cup milk

1 teaspoon salt

Ground black pepper -- to taste

1 cup spaghetti sauce

Preheat oven to 350 degrees F. In a medium skillet over medium heat, sauté ground beef, onion, and garlic until meat is no longer pink and vegetables are tender, about 5 to 10 minutes. Transfer to a 4-quart casserole dish lightly coated with cooking spray or oil. Add spinach, rice, and 1 cup of the cheese.

In a small bowl, combine eggs, milk, salt, and pepper. Stir into meat and rice mixture and mix well.

Bake, covered, 30 minutes. Top with spaghetti sauce and remaining cheese and

bake, uncovered, until bubbly, about 15 minutes longer. Yield: 6 servings.

 

HAND CUT CRISPY FRIES

 

3 to 4 medium potatoes

Vegetable oil for deep-frying

Seasoned salt to taste

 

Peel the potatoes and cut into thin strips. Place the potato strips in a large bowl and cover with water. Allow the potatoes to soak 8 to 24 hours.

 

When ready to fry, drain the potatoes and dry well with a clean dish towel.

 

Fill a large kettle half full of oil. Heat the oil over medium-high heat to 350 degrees F on a deep-fry or candy thermometer. Lower half of the potatoes into the hot oil and fry until they are cooked through but not brown. Remove from the oil with a wire skimmer or large slotted spoon and drain on paper towels. Allow oil

to reheat to 350 degrees F. Repeat with the remaining potatoes. Allow the potatoes to cool on the paper towels until almost ready to serve.

 

When ready to serve, heat oil to 365 degrees F. Place half of the cooked potatoes in the hot oil and fry until golden brown and crispy. Remove from hot oil with a wire skimmer or large slotted spoon and drain on paper towels. Reheat oil to 365 degrees F. Fry remaining potatoes. Sprinkle with seasoned salt and serve immediately.

 

HOT CABBAGE SLAW

 

1 medium head napa cabbage, sliced1/4inch thick

1 medium carrot, shredded into long threads

1 shallot, minced

2 tablespoons vegetable oil

2 teaspoons unseasoned rice vinegar

2 teaspoons dark sesame oil

Salt and pepper to taste

1/2 teaspoon butter

Black sesame seeds (for garnish; see note)

 

In a medium bowl, toss together the cabbage, carrot and shallots. Heat the oil in a large skillet. Add the cabbage mixture and toss and cook until the cabbage is softened and hot. Add the rice vinegar and sesame oil and toss well. Season to taste with salt and pepper and stir in the butter. Serve hot, garnished with black sesame seeds.

 

Note: Black sesame seeds, also called kuro goma, can be found in Asian markets.

 

JALAPENO TARTAR SAUCE

Makes approximately 21/2 cups

 

2 cups mayonnaise

1/2 cup dill pickle relish

1 tablespoon capers, chopped

1 tablespoon chopped fresh parsley

1/2 jalapeno pepper, seeded and finely diced (see note)

1 clove garlic, minced

 

Combine mayonnaise, relish, capers, parsley, jalapeno pepper and garlic thoroughly in a mixing bowl. Cover and refrigerate up to 1 week.

 

Note: Wear gloves when handling fresh, canned, dried or pickled chilies; the oils can cause a burning sensation on your skin.

 

LEMON MERINGUE TARTLETS

 

Crust:

3 sheets cinnamon or honey-flavored graham crackers

4 teaspoons butter, melted

 

Filling:

Grated peel (colored part only) of 1 lemon

1/4 cup fresh lemon juice

1/3 cup granulated sugar

Dash salt

1/4 cup unsalted butter, cut into small pieces (1/2 stick)

2 eggs

 

Meringue:

1 egg white, at room temperature

11/2 tablespoons sieved brown sugar

Dash cream of tartar

Dash salt

 

To make crust: Preheat oven to 350 degrees. In the bowl of a food processor, crush crackers into fine crumbs. Combine crackers and melted butter to make crumb mixture that sticks together. Pat into two 4-inch tart pans or custard cups. Bake 5 to 8 minutes or until crust is lightly browned and firm.

 

To make filling: In a heavy-bottomed pan, combine grated lemon peel, lemon juice, sugar, salt and butter and simmer until butter melts.

 

In a bowl, beat eggs together. Pour half of the lemon mixture over the eggs and beat. Pour back into pot and cook over lowest heat, stirring constantly, until mixture is thick. Remove from heat immediately. If there are some solid pieces of egg, strain them out. Spoon filling into prepared crusts. Cool 30 minutes.

 

To make meringue: Preheat oven to 350 degrees. In clean bowl of a mixer, beat egg white until frothy. Gradually add brown sugar, cream of tartar and salt and continue beating until egg white is stiff and glossy.

 

Gently pile onto filling. Bake 15 minutes. If you want a browner filling, slide under the broiler 30 seconds to brown. Cool to room temperature.

 

LINGUINI IN SPICY RED CLAM SAUCE

Makes 6 servings

 

1 pound linguini

1 2-ounce can anchovies

2 tablespoons olive oil

4 large cloves garlic, chopped

1/4 to 1/2 teaspoon crushed red pepper flakes

2 6.5-ounce cans chopped clams, drained with juices reserved

2 14.5-ounce cans pasta-ready diced tomatoes

1 21/4-ounce can sliced black olives, drained

1/2 cup vegetable broth

1 cup thinly sliced green onions

1/3 cup chopped fresh basil

 

Cook the linguini in a large pot of salted water until just tender. Drain well.

 

Drain the anchovies, reserving 2 tablespoons of the packing oil and 3 or 4 anchovies. Reserve the remaining anchovies for another use. In a large skillet over medium heat, combine the anchovy oil and olive oil. Cook the garlic, stirring constantly, for 30 seconds. Add the pepper flakes, the reserved anchovies, clam juice, undrained tomatoes, olives and broth. Simmer, over medium-low heat, stirring occasionally for 10 to 15 minutes or until slightly thickened.

 

Add clams, green onions and basil. Cook, stirring, for 1 to 2 minutes more to heat through. Toss with drained hot pasta.

 

LOW SODIUM DIET INFORMATION

Dash out and try it: new low-sodium diet

 

By BARBARA DURBIN of The Oregonian staff

Two studies with new twists are shaking up the old salt debate.

 

The first study, called DASH, showed that eating a healthful diet lowers blood pressure signficantly and quickly. The second, called DASH-Sodium, has reignited controversy over whether eating less salt can reduce your chances of getting heart disease.

 

So far, the results seem to say the less salt the better -- even if you don't have high blood pressure.

 

One in four adult Americans has high blood pressure, as do half of all Americans over age 60. Nearly 50 million Americans have "high normal" blood pressure (130/85 and above).

 

High blood pressure raises your chances of having a stroke or heart attack. But there are no symptoms, so high blood pressure, also called hypertension, is called the "silent killer."

 

At Portland's Kaiser Permanente Center for Health Research, the first DASH (Dietary Approaches to Stop Hypertension) study found that people were able to lower their high blood pressure considerably by eating four to five servings each of fruits and vegetables every day.

 

The readings dropped even more when they also cut back on fat, saturated fat and cholesterol and ate more low-fat and nonfat dairy foods. Participants all got the same amount of sodium, about 3,000 milligrams -- close to what Americans usually get each day.

 

Other studies nationwide have examined whether specific nutrients, such as magnesium and calcium, could lower or even possibly raise blood pressure. Many studies gave participants the nutrients as supplements rather than factoring them into the diet.

 

But there were no definitive answers from them, "despite the American public's penchant for a magic bullet," says Dr. William M. Vollmer, a senior investigator and statistician at Kaiser's research center. Medical researchers guessed that different combinations of nutrients might affect blood pressure. After all, none of us eats only one food or nutrient at a time.

 

The $11.8 million DASH study, sponsored by the National Heart, Lung, and Blood Institute, examined that question -- whether dietary patterns, not single nutrients, affect blood pressure.

 

The DASH-Sodium study showed that lower amounts of sodium made a big difference in blood pressure, and it led to creation of the Dash Diet (see accompanying chart).

 

Although both studies were coordinated by Kaiser in Portland, they enrolled participants in Baltimore, Boston, Baton Rouge, La., and Durham, N.C.

 

The 459 men and women participating in the first study were ages 23 to 75. Sixty percent were African Americans; in the general African American population, blood pressure rates are among the highest.

 

All of the participants had blood pressure readings above the ideal of 120/80 or below, but not high enough to require medication.

 

Participants followed the DASH Diet daily for eight weeks. The diet restricted saturated fat, and total fat accounted for only 28 percent of the calories.

 

In general, Americans eat a diet in which 34 percent to 38 percent of the calories consumed are from fat. Researchers settled on 28 percent -- certainly not the very low diet of 20 percent of calories from fat that is tough for most Americans to achieve.

 

But most important, people chowed down on four to five servings daily of both fruits and vegetables. (Before you blanch and say "No way!" at eating what seems like a truckload of roughage, remember that a serving is usually a half cup. You may be getting many more servings than you think.)

 

After eight weeks, researchers saw a "huge difference" as blood pressure readings dropped. "Clearly, it was not one nutrient," Vollmer notes, that made the difference. Best of all, there were significant drops within the first two weeks of the study.

 

In DASH-Sodium, salt was thrown into the research mix -- and the results indicate that even those without higher blood pressure readings benefited from cutting back on sodium.

 

Americans get roughly 3,500 milligrams of sodium a day, mainly from processed foods, not just from the salt shaker. Sodium, naturally present at low levels in many foods, is added during processing.

 

When the 412 people in the DASH-Sodium study were restricted to only 1,500 milligrams of sodium, their blood pressure dropped more than that of the other participants. Of those, the participants who had had the highest blood pressure readings benefited the most. Thus, the Dash Diet recommends no more than 1,500 milligrams sodium daily -- two-thirds the current limit of 1 teaspoon of salt (2,400 milligrams sodium) suggested by health experts.

 

The big question remains: Can people use the DASH diet and make lifestyle changes like exercising more on their own to keep their blood pressure down?

 

A new study, Premier, will try to answer that when the results come out in about three years (see accompanying story). Roughly 800 participants are in Premier at four sites nationwide.

 

Most significantly, according to DASH dietitian Shirley R. Craddick of Kaiser, its results will help set national medical policy -- the best ways to treat patients with high blood pressure and dispense practical advice to them. The results may even guide the processed-food industry.

 

One way to reduce sodium may be to avoid processed foods. Instead of buying spaghetti sauce from a jar, Craddick advises, make it from fresh tomatoes. Njeri Karanja, a Kaiser center investigator with a Ph.D. in human nutrition, adds, "Eat food as close to its natural form as possible.

 

"I don't think we need to be harping (for the food industry) to do this or that," Karanja says. "You make personal choices and the industry will respond." She points to McDonald's, which stopped buying genetically modified potatoes because consumers objected to this technology. (But as a side note, the chain still cooks with canola oil made from genetically modified rapeseed.)

 

In the meantime, most Americans might do themselves a favor by trying the DASH Diet, high in fruits and vegetables and low in sodium. "The DASH Diet" book will be published by Simon & Schuster Source this fall.

 

Some select groups -- such as patients with kidney problems -- should not try this diet without checking with their doctor.

 

Most important, if you're on blood pressure medicine, don't stop taking it. Again, ask your doctor.

 

MARINATED CARROTS

1 cup sugar

3/4 cup white vinegar

1/2 cup Wesson Oil (or anyone's brand)

1 tsp. dry mustard

1 - 10-3/4 oz. tomato soup

2 lb. carrots

1 (small) jar pearl onions

1 bell pepper sliced

Combine sugar, vinegar, oil, mustard and soup in sauce pan. Bring to boil and let simmer 3-4 minutes. Take off heat and cool completely.

Peel and slice carrots (round slices) and cook until tender - drain. Combine all ingredients. Will keep in fridge 4-6 weeks (if there are any left)

 

MEATLOAF

 

11/2 pounds 85 percent lean ground beef

1 cup oatmeal, quick or old-fashioned, uncooked

1/4 cup finely chopped onion

1 egg, lightly beaten

1 8-ounce can tomato sauce

1/2 teaspoon black pepper

 

Secret Sauce:

1/3 cup mayonnaise

2 tablespoons ketchup

 

Toppings:

8 large slices cheddar cheese (about 4 by 6 inches each)

8 strips thick-sliced bacon, crisp-cooked and halved

2 medium tomatoes, sliced

 

8 hamburger buns or other favorite roll or bread, split and toasted (optional)

 

Heat oven to 350 degrees. Spray a 13-by-9-inch metal baking pan with nonstick cooking spray.

 

To make meatloaf: Combine beef, oatmeal, onion, egg, tomato sauce and pepper in large bowl; mix lightly but thoroughly.

 

Press mixture evenly into pan. Bake 30 to 35 minutes or until meatloaf reaches medium doneness in the center (160 degrees F on an instant-read thermometer). Drain off any juices. Heat broiler.

 

To make sauce: Combine mayonnaise and ketchup in small bowl; mix well. Spread over hot meatloaf, completely covering.

 

Cut meatloaf into 8 rectangles. (Do not remove from pan.) Top each rectangle with cheese, 2 half pieces bacon and tomato slices.

 

Broil meatloaf 5 to 6 inches from heat source for 2 to 3 minutes or until cheese melts. Serve on bun or bread.

 

MONTEREY JACK SALSA

 

1 4oz can green chilies, chopped

1 3 1/4 oz can black olives, chopped

4 green onions, chopped

1/4 lb Monterey Jack cheese, shredded

1 tomato, chopped

1/2 cup Italian salad dressing

1/4 cup fresh cilantro, chopped

tortilla chips for serving

Blend all ingredients together and serve with chips.

 

ORANGE ALMOND STIR FRY

Makes 6 servings

 

1 onion, cut into thin wedges

1/2 green, red or yellow bell pepper, sliced

12 snow peas

1/2 teaspoon finely chopped ginger

1 clove garlic, minced

1 7.5-ounce can salmon

1/4 cup chicken or fish broth or stock

1/4 cup orange juice

1 tablespoon lemon juice

1 teaspoon cornstarch

1/4 teaspoon five-spice powder (optional)

1/4 cup sliced almonds

Cooked rice

 

Combine onion, pepper slices, snow peas, ginger and garlic in a 11/2-quart (6-cup) microwaveable casserole. Cover and microwave on high 3 to 4 minutes or until softened. Stir or shake dish once, halfway through cooking.

 

Meanwhile, drain salmon juices into a bowl and add broth, orange juice, lemon juice, cornstarch and five-spice powder. Stir until smooth.

 

In a separate bowl, break up salmon, discarding bones. Stir sauce mixture into vegetables in casserole. Cover and microwave 2 to 3 minutes or until mixture comes to a boil and thickens slightly. Stir at least once during cooking. Add salmon and microwave, covered, for 1 minute or until heated through. Garnish with almonds and serve over rice.

 

OYSTER BILLS OYSTER ROLLS

Makes 6 servings

 

Growing up on the East Coast, Oyster Bill frequented the many "clam shacks" along the shore, where one of the specialties was oyster rolls. This batter recipe was given to him years ago by Ernie Varina of the Mansion Clam House in Westport, Conn. Lori McKean says it's special for the way it seals in the oysters' succulent juices while allowing the outsides to turn golden and crisp. In New England, Frank Rolls from the Frauheufer Baking Co. are used, but hot dog buns will have to do on the West Coast.

 

1 egg, beaten

1 12-ounce can evaporated milk

1/2 cup yellow cornmeal

11/2 cups all-purpose flour

Salt and pepper or seasonings to taste

18 to 24 small oysters, shucked and drained

Vegetable oil for frying

6 Hot dog buns, split

Butter

11/2 cups shredded lettuce

Tartar Sauce (see accompanying recipe)

Lemon wedges

 

In a small mixing bowl, whisk together the egg and evaporated milk. Combine the cornmeal and flour in another bowl; season to taste. Dip the oysters in the egg mixture, then toss very gently through the seasoned flour mixture, coating thoroughly. Gently shake off excess flour. Set oysters on a plate or baking sheet and place in the refrigerator.

 

Heat 2 inches of oil in a heavy skillet until it reaches 375 degrees F. When hot, add the oysters and fry about 2 minutes per side, until crisp and golden. Fry in batches if necessary. Drain oysters on paper towels and keep warm in a 200-degree oven.

 

To serve, lightly butter the rolls and grill until golden. Distribute shredded lettuce over the bottom half of the rolls and top with 3 to 4 fried oysters. Spread tartar sauce over each the top half of each roll. Serve with extra tartar sauce and lemon wedges.

 

Recommended beverage: Chilled beer or stout.

 

PASTA WITH PORCINI MUSHROOM SAUCE

Makes 4 servings

 

3 tablespoons crumbled dried porcini mushrooms

11/2 cups boiling water

1 cup chopped onion

2 tablespoons olive oil

2 cups sliced fresh mushrooms

1 tablespoon chopped fresh marjoram

4 teaspoons thinly sliced fresh sage

Dash of salt

1/2 pound uncooked linguine or spaghetti

1 tablespoon all-purpose flour

2/3 cup dry red wine

1 tablespoon reduced-sodium soy sauce

Grated parmesan or romano cheese

Ground black pepper to taste

 

In a small bowl, cover the porcini mushrooms with the boiling water.

 

Bring a large pot of water, covered, to a rapid boil. While the water heats, saute the onions in the olive oil in a heavy skillet or saucepan (see note) for 10 minutes, until translucent. Add the fresh mushrooms, marjoram, sage and a dash of salt. Continue to saute, stirring often.

 

When the water boils, stir in the pasta, cover and return to a boil.

 

Then uncover the pot, and cook until the pasta is al dente, tender but firm to the bite.

 

Meanwhile, drain the porcini mushrooms, reserving the liquid. Thoroughly rinse the porcini to remove any grit. Strain the reserved liquid through a paper coffee filter or cheesecloth. Add the porcini to the sauteing mushrooms when they begin to soften. Stir in the flour and then the strained porcini liquid, the wine, and the soy sauce. Simmer on medium- high heat, stirring, until the sauce thickens.

 

Serve the drained pasta in warmed bowls, topped with the sauce, parmesan or romano cheese, and black pepper.

 

Note: Do not use aluminum or iron cookware for this recipe. The acids in the ingredients could react with the metal, giving the food an off-taste.

 

PENNE WITH SPICY CAULIFLOWER SAUCE

Sea salt

3 tablespoons extra-virgin olive oil

2 cloves garlic, peeled

1 dried red chili pepper, more to taste

1 head cauliflower, trimmed and cut into walnut-size florets

1 8-ounce can peeled whole tomatoes and their juice

1 cup chicken stock or broth

1 pound penne

1 cup heavy cream

 

Fill a large pot with water and season lightly with salt. Bring water to a boil. Meanwhile, place a large saute pan over medium heat. Heat olive oil until it shimmers, and add garlic and chili pepper. Cook for 1 minute.

 

Add cauliflower, season generously with salt, and toss to coat with oil. Saute for 5 minutes. Add tomatoes, crushing them in your fist as you add them. Simmer for 10 minutes. Add chicken stock and continue simmering for 10 more minutes.

 

When water comes to a boil, add penne and cook until al dente, about 8 minutes. While pasta is cooking, add cream to cauliflower mixture and bring to a simmer. Drain pasta and add to cauliflower in pan. Toss well and adjust seasoning. Serve hot.

 

PHO

Makes 6 servings

 

Vietnamese beef noodle soup can be cooked piecemeal and put together just before serving. The part that takes the longest, the stock, can be made ahead. You can cook the beef in the soup as this recipe directs, or, as the Vietnamese do, thinly slice the meat and add it raw to individual bowls, letting it cook in the steaming broth just before serving.

 

1 small onion, peeled and cut into fourths

1 2-inch piece fresh ginger, peeled

2 pounds beef bones

6 star anise pods

1 cinnamon stick

1 teaspoon salt

1 tablespoon granulated sugar

11/2 pounds boneless, lean, tender beef (brisket, sirloin or filet mignon)

1 16-ounce package dry, flat rice noodles (pho)

 

Vegetable platter:

20 sprigs fresh cilantro (1 bunch)

2 cups fresh bean sprouts (see note)

12 sprigs fresh basil (about 2 bunches)

2 small fresh red or green chilies, stemmed, seeded and sliced thinly (see note)

1 lime or lemon, quartered

12 sprigs ngo gai (saw-leaf herb; optional)

 

Optional seasonings:

Bottled fish sauce

Hoisin sauce

Sambal oelek (Chinese chile paste with garlic)

 

Preheat the broiler. Broil the onion and ginger, turning so all sides are charred. Remove from the heat. (Alternatively, use tongs to hold the onion and ginger directly over a high heat until charred all over.) Using the side of a chef's knife, smash the ginger; set aside.

 

Meanwhile, place the bones in a large stockpot and add enough water to cover; bring to a boil. Immediately pour off and discard the water. Add 12 cups fresh water and bring to a boil, skimming any foam that forms. Stir in the broiled onion and ginger along with star anise, cinnamon, salt and sugar.

 

If you want to cook the brisket before completing the stock, add it now. If you want to cook the brisket when it is served, freeze the meat until it is firm enough to slice paper-thin; set slices aside.

 

Reduce the heat to medium-low and simmer stock, uncovered, for 2 hours (or longer).

 

With slotted spoon, remove the bones, onion, ginger, star anise and cinnamon and discard. If brisket was added while stock simmered, remove and slice thinly; set aside.

 

In a medium bowl, soak the noodles in cold water to cover for 10 minutes or until pliable. Drain and set aside.

 

Meanwhile, in separate large stockpot, bring 2 quarts water to a boil. Add the drained noodles and cook, stirring occasionally, until the noodles are tender, about 7 minutes. Drain the noodles and rinse under cold running water; set aside.

 

Bring broth to a boil.

 

To serve, divide the noodles evenly among large individual serving bowls. Add the cooked brisket or the thinly sliced raw beef on top of the noodles. Pour enough boiling hot broth over each bowl of noodles to cover. Set aside for a few minutes until the broth has cooked the thinly sliced beef. The heat of the broth should be enough to cook the meat.

 

Serve each bowl accompanied with a plate of cilantro sprigs, bean sprouts, basil leaves, chilies, lime wedges and ngo gai; offer fish sauce, hoisin sauce and chile sauce. Allow each person to garnish his or her bowl as desired.

 

Note: Raw sprouts have been linked to food-borne illnesses because of bacterial contamination of the seeds. Some health officials recommend not eating any kind of raw sprouts.

 

Note: Wear gloves when handling fresh chilies; the oils can cause a burning sensation on your skin.

 

POPPY SEED FILLING

 

3/4 cup poppy seeds (4 ounces)

1/2 cup milk

1 tablespoon unsalted butter or margarine

1/4 cup seedless raisins, soaked in little water to plump

1/4 cup chopped walnuts, toasted (see note)

1 tablespoon honey

1/2 teaspoon vanilla

 

Combine poppy seeds, milk, butter, raisins, walnuts and honey in medium saucepan. Bring to boil and stir over medium heat until milk is absorbed and mixture thickens. Cool. Stir in vanilla. Cover with plastic wrap and refrigerate. Makes about 11/2 cups.

 

Note: To toast nuts, spread on baking sheet and cook in 375-degree oven for 5 to 8 minutes or until brown; or heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.

PORK CHOPS WITH CRANBERRY ORANGE SAUCE

Makes 8 servings

 

8 pork chops (5 to 6 ounces each), about 3/4 inch thick, trimmed of excess fat

1 teaspoon salt

1 teaspoon freshly ground black pepper

1/4 to 1/2 cup all-purpose flour

1/2 cup reduced-sodium chicken broth plus more if needed

2 cups orange juice plus more if needed

3/4 cup firmly packed light brown sugar

1 cup fresh cranberries, cleaned or 1/4 cup dried

1/2 cup dried sour cherries

2 teaspoons grated orange peel (orange part only; optional)

2 teaspoons chopped fresh sage or 2/3 teaspoon dried, plus extra sprigs for garnish (optional)

 

Season chops generously with salt and pepper. Spread flour on dinner plate and dredge each chop to coat well on both sides, shaking to remove excess flour.

 

Spray heavy skillet with nonstick cooking spray and set over medium-high heat. When hot, add enough pork chops to fit comfortably in pan and saute, turning once or twice, until golden brown, about 5 minutes per side. Remove chops and drain on paper towels. Continue until all chops are browned.

 

Return pan to heat and add browned chops,1/2cup broth, 2 cups orange juice and brown sugar. There should be enough liquid to just barely cover chops. If not, add1/4cup each of extra broth and juice. Bring mixture to simmer. Reduce heat and cook, covered, 15 minutes.

 

Add cranberries and cherries to pan. Cover and cook until chops are fork-tender, turning several times, about 45 minutes. Check several times while chops are cooking to make certain liquids are not cooking down too quickly. Add equal amounts of broth and juice if needed. When done, remove lid and check sauce. If too thick, thin with 2 to 3 tablespoons each broth and juice.

 

Arrange chops on serving plate. Garnish with sprinkling of orange peel and chopped sage. Garnish plate with fresh sage sprigs.

 

PORK COOKED IN ORANGE JUICE

(Central Mexico)

Serves 6-8

5 pounds rib-end loin (in two pieces, if necessary)

5 garlic cloves

Salt to taste

2 teaspoons dried Mexican oregano

12 peppercorns

3 oranges

Pierce meat all over with point of sharp knife. Crush garlic, together with salt, oregano, and peppercorns, and moisten with juice of 1 orange. Rub mixture into pork and set aside for one hour.

Preheat oven to 350 degrees. Place pork in heavy casserole into which it will just fit comfortably and moisten with juice of a second orange. Add orange skin to casserole, then cover and bake two hours.

Drain off all but about three tablespoons of the pan juices and reserve. Turn meat over and bake one hour, uncovered, basting from time to time.

Drain off pan juices again and reserve. Turn oven up to 400 degrees and brown top of meat, then turn it over and brown other side.

Meanwhile, skim reserved pan juices of most fat. Add pan juices and juice of third orange to casserole, place on stovetop and reduce quickly over high heat. Slice meat and serve with sauce.

Note: This is best served the same day. The next day, rather than reheating, serve the meat at room temperature, sliced.

 

RAZOR CLAM CORN AND JALAPENO FRITTERS

Makes 4 servings

 

11/2 cups all-purpose flour

1 tablespoon salt

2 teaspoons baking powder

1 teaspoon ground black pepper

1 large jalapeno chili seeded and minced (see note) WEAR GLOVES

1/2 cup frozen whole-kernel corn, thawed

2/3 pound razor clams, chopped and drained

1 egg

1 12-ounce bottle Corona beer

Vegetable oil for deep-frying

Tartar sauce (optional)

 

In a medium bowl, combine the flour, salt, baking powder and black pepper. Stir to combine. Stir in the minced jalapeno, corn and chopped clams. Add the egg and beer and whisk to form a smooth batter.

 

Fill a large, deep kettle half full of oil. Heat the oil over medium-high heat to 350 degrees F on a deep fat or candy thermometer.

 

Carefully drop large spoonfuls of batter (about 3 tablespoons per fritter) into the hot oil and fry, turning once, until the fritters are golden brown. The key to crispy, light fritters is to be sure the oil is hot enough and that the fritters are fried just until the oil begins to stop sizzling. If the oil completely stops sizzling, the fritters will begin to absorb oil and become heavy and greasy.

 

If the batter does not hold together when dropped into the oil, stir in 1 or 2 tablespoons more flour.

 

When the fritters are golden brown, remove from the hot oil with a wire skimmer or large slotted spoon and drain on paper towels. Allow oil to reheat to 350 degrees F. Fry the remaining batter in batches. Serve immediately, with tartar sauce, if desired.

 

Note: Wear gloves when handling fresh chilies; the oils can cause a burning sensation on your skin.

 

REAL COUNTRY CORNBREAD

Mix in a large bowl:

4---cups of cornmeal

1/2---cup cooking oil

 

Mix it well then add:

 

1---cup flour

1 1/2 cups chopped onion (or more!)

At least 1 finely chopped hot pepper

2---Tbsp sugar

1 1/2 Tbsp salt

2---teaspoon black pepper

Have a big pan of "boiling super hot" water on stove. Mix in enough hot water to "cook" the cornmeal in bowl #1.. Put in enough so the wet meal "COULD" be formed into a ball with your hands, but don't do it as you would burn hands. (This process "cooks" the cornmeal the first time.)

When you get it all mixed up, (with a big spoon) add one can of "creamed corn" and mix well. (This can be mixed up earlier and kept in fridge overnight or longer.) With the "big" cooking spoon --take a heaped up spoon full of the mixture, (about one cup I guess) and put into skillet or on the grill. with medium heat. (Have skillet or grill covered with "hot" oil.) Flatten it out, and cook like you would a pancake.

 

 

2nd way to cook it

 

This is a wee bit tricky, but you can cook it in a hot oily round bread pan and smooth out like a cake about one inch thick. Put the pan into middle of oven at 350 degrees for about ten or twelve minutes. When the "bottom" gets done, (light brown--not burned) turn pone over and cook second side five or six minutes or until the pone is firm on both sides and mushy on the inside where you are going to put a lot of butter (The more the better if your Dr. ain't looking!) The first cooking process is the "secret"! in the old west they didn't have milk and eggs, plus the cook liked to fix up enough to last all day. (Of course they didn't have the creamed corn either)

 

ROASTED CAULIFLOWER

 

1 pound cauliflower, trimmed and cut into 1/4-inch-thick slices

Extra-virgin olive oil, to coat

Sea salt

Coarsely ground black pepper

 

Preheat oven to 375 degrees. Place cauliflower in a large mixing bowl. Pour over enough olive oil to coat (a few tablespoons). Season generously with salt and pepper and toss until evenly coated.

 

Lay cauliflower pieces out on a baking sheet. Drizzle any remaining oil in bowl on top. Bake, turning once, until caramelized on edges and tender, about 25-30 minutes. Serve warm or at room temperature as a side dish. You may also sprinkle it with a very good aged vinegar. Or, cut florets into smaller pieces and add to salads.

 

ROASTED CHICKEN with COUSCOUS STUFFING

1 cup couscous

1(15 ounce) can lower-sodium chicken broth, divided

1 (4 pound) chicken, cut into 8 pieces

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon crumbled dried sage

Preheat the oven to 400 degrees.

Spread couscous in a roasting pan large enough to hold chicken pieces in a single layer without crowding. Pour 1 cup of broth over couscous and top with chicken pieces and sprinkle with salt and pepper and sage. Place in the oven 35 to 40 minutes or until chicken is cooked through (bone-in parts should be 165 to 179 degrees) Remove chicken from pan and pour remaining broth over the couscous, it will be quite soupy, but will absorb the broth as it sits, stir occasionally as you plate the rest of the dinner, in about 5 minutes, the couscous will be ready to serve, it should be tender and somewhat "wetter" then stove-top couscous. Makes 4 servings.

 

Trim and wash several beets, cut in half (or in quarters if large) place cut-side down on foil and enclose in a loose package, roast in oven with the chicken until they're tender when pricked with a fork, remove foil, and when cool enough slip skins off with fingers or paring knife, cut into wedges to serve.

 

SALMON TORTILLA

Serves 6

 

1 Tbsp. butter

12 oz. boneless skinless salmon, chopped

8 oz. smoked salmon tidbits, chopped

2 cups thinly sliced potatoes, par-boiled

1/2 tsp. minced garlic

1/4 cup thinly sliced onion

10 eggs, well beaten

Sour cream

Salmon caviar

Chopped chives

 

Heat oven to 350 degrees. In large skillet heat butter over medium-high until hot; stir in all ingredients except eggs. Cook over medium heat until vegetables are cooked. Cool slightly. In large bowl combine salmon mixture with eggs; mix gently. Heat oven-proof non-stick frying pan over low heat until hot. Pour in tortilla mixture. Cook until mixture begins to set around edges. Place frying pan in over, bake until eggs are set in center. Garnish with sour cream, salmon caviar and chopped fresh chives.

 

SANTA FE CHICKEN AND WHITE BEAN SOUP

Makes 10 to 12 large servings

 

21/2 cups great Northern beans soaked overnight in water to cover

 

11 cups lightly salted chicken broth (divided)

1 tablespoon dried oregano

1 tablespoon dried parsley

4 to 5 teaspoons salt (divided)

4 teaspoons ground cumin

2 teaspoons garlic powder

11/2 teaspoons onion powder

1 teaspoon paprika

1/2 teaspoon chili powder

1/8 teaspoon white pepper

1/8 teaspoon black pepper

Pinch cayenne pepper

Pinch crushed red pepper flakes

6 tablespoons butter

3 tablespoons olive oil

4 cups chopped onion

2 cups chopped green bell pepper

1 cup chopped celery

11/2 tablespoons minced garlic (divided)

2 to 3 tablespoons all-purpose flour

1 pound boneless, skinless chicken breasts, chopped

1 7-ounce can diced green chilies

Shredded havarti cheese, for garnish

Salsa, for garnish

Sour cream, for garnish

Chopped fresh cilantro, for garnish

Drain the soaked beans. Combine in a large soup pot with 8 cups chicken broth. Bring to a boil; cover and simmer 11/2 to 2 hours or until tender.

 

Combine oregano, parsley, 4 teaspoons salt, cumin, garlic powder, onion powder, paprika, chili powder, white and black peppers, cayenne and red pepper flakes in a small bowl; set aside.

 

In a large saucepan, heat butter and olive oil; add onion, bell pepper, celery,1/2tablespoon minced garlic (11/2 teaspoons) and a third of the reserved seasoning mix. Saute over medium heat about 5 minutes. Add another1/2tablespoon minced garlic and another third of the seasoning mix; continue sauteing until celery is tender. Add remaining1/2tablespoon minced garlic, remaining seasoning mix and the flour; cook 5 to 7 minutes longer. Whisk in remaining 3 cups chicken broth, cooking until thickened.

 

Add cooked beans and their broth, chicken and green chilies; heat until chicken is just done, about 5 to 6 minutes. Serve hot in bowls garnished with havarti cheese, salsa, sour cream and cilantro.

 

SAUERKRAUT CHOCOLATE CAKE

2/3 cup butter or margarine

1 1/2 Cups minus 2 tablespoons sugar

3 eggs

1 teaspoon vanilla

1/2 Cup unsweetened cocoa

2 1/4 C flour

1 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1 Cup plus 4 Tablespoons water

2/3 Cup sauerkraut, thoroughly rinsed and chopped.

Mix cocoa, flour, baking power, soda and salt together in a small bowl, set

aside.

In a large bowl, cream margarine or butter with the sugar, beat in the eggs

and vanilla. Add flour mixture alternately with the water stirring well

after each time. Stir in the sauerkraut. Pour into a 13x9 floured and

greased baking pan (or just use non stick spray) bake at 350 degrees for 30

minutes. Cake is done when center bounces back or toothpick inserted in

center comes out clean. Do not over-bake. Cool, then frost with your favorite

frosting. I like to use this one:

Penuche Frosting

 

1 stick butter or margarine

1 Cup brown sugar

1/4 Cup evaporated milk

 

Mix together in small pot and cook over medium heat until it boils. Remove

from heat and cool to lukewarm. Add powdered sugar enough to spread.

 

SAUTEED CAULIFLOWER

WITH BREAD CRUMBS, PARSLEY, CAPERS AND OLIVES

5 tablespoons extra-virgin olive oil, more if needed, divided use

1 small head cauliflower, sliced into flat 1/8-inch-thick florets

Sea salt, to taste

3/4 cup coarsely chopped day-old country bread (pea-size pieces)

2 teaspoons crushed coriander seeds

2 large anchovy fillets packed in olive oil, drained and pounded to paste with a mortar and pestle

1/3 cup roughly chopped flat-leaf parsley

1/4 cup roughly chopped green Sicilian olives (or other mild olives)

1 tablespoon capers

1 tablespoon aged sherry vinegar

Coarsely ground black pepper

 

Place a large non-stick saute pan over medium heat. Add 2 tablespoons olive oil. When it shimmers, add half the cauliflower, spreading it out so pieces are tightly packed but lay flat in pan. Season with salt. Saute for 3-4 minutes, until browned on bottom and softening at edges. Turn pieces and brown other side. When just tender, remove to a shallow serving bowl. Return pan to heat and repeat with 2 tablespoons olive oil and remaining cauliflower.

 

Return pan to heat again. Add remaining tablespoon olive oil. Add bread and coriander and toss to coat in oil. When bread is lightly browned on edges, stir in anchovy paste. Pour this over cauliflower. Add parsley, olives and capers. Sprinkle vinegar on top. Season generously with black pepper and toss well. Taste and adjust seasoning, adding more salt, pepper or vinegar, as desired. Serve warm or at room temperature. For a main course, cauliflower may be tossed with pasta, a little oil and some pasta cooking water.

 

SCAMPI PROVENÇALE

 

1/3 cup clarified butter

3/4 cup minced garlic

1/4 cup white wine

1/2 tsp. cornstarch

1 cup fish stock*

 

1/2 cup chopped onion

1/3 cp whipping cream

1/4 cup butter, softened

1/ medium tomato, peeled, seeded, chopped

1 tsp. chopped parsley

 

In medium saucepan, heat clarified butter over medium-high heat until hot. Stir in onion and garlic; cook until tender. Reduce heat to medium; stir in wine. Cook until wine is reduced by half. Dissolve cornstarch in a little fish stock. Stir remaining fish stock into onion mixture; bring to a boil.

Stir in cornstarch mixture; cook, stirring constantly until thickened. Add whipping cream; cook until heated through. Remove from heat; whisk in softened butter, 1 Tbsp. at a time. Stir in tomato and parsley, season to taste with salt and pepper. Keep warm.

 

In small bowl combine olive oil, oregano and thyme. Brush oil mixture on both sides of bread slices. Place under broiler until lightly browned. Season shrimp with salt and pepper. Place on broiler pan. Broil 4 to 6 inches from heat for 4 to 5 minutes or until shrimp turn pink, turning once. To serve, place 4 shrimp on individual serving plates; spoon 1/6 sauce over shrimp. Serve with Bruschetta (which see).

 

BRUSCHETTA

 

1/4 cup olive oil

1/2 tsp. dried thyme leaves

2 cups half-and-half

1/2 tsp dried oregano leaves

12 (1/4 inch) slices French bread

24 uncooked jumbo shrimp, peeled, and deveined

 

SEAFOOD PASTA

Makes 4 servings

 

8 ounces small pasta such as elbows, shells or twists2 tablespoons butter or margarine

1/2 cup chopped leeks, onions or shallots

12 to 14 ounces canned tuna or salmon

1/4 teaspoon crushed red pepper flakes

1 teaspoon dried basil

2 tablespoons all-purpose flour

2 cups milk or cream

1/4 cup freshly grated parmesan cheese

 

Cook the pasta, drain and set aside.

 

Melt butter in a large, nonstick skillet. Add leeks or onions and saute until tender. Add the fish and cook until leeks are tender-crisp. Sprinkle with red pepper flakes and basil. Stir flour into milk and then stir that mixture into skillet. Cook, stirring occasionally, until thickened.

 

Add pasta. Sprinkle with parmesan before serving.

 

SHRIMP AND MACARONI

1 lb large shrimp, peeled and deveined

1/4 cup olive oil

15 cloves fresh garlic, chopped

1 medium onion, chopped

1 7oz bottle Doxee clam juice

2-3 tbs dried parsely flakes

grated locatelli romano cheese(or romano)

1 lb cooked macaroni, rotini is good, reserve 1 cup water from macaroni

Start the macaroni.

Fry shrimp, onions and garlic, when they are cooked ,add the parsley and clam

juice. Drain macaroni, reserving 1 cup of the cooking water. Return macaroni back to the pot and dump in the entire contents of the frying pan, if it is too dry, add the reserved water. Serve it up and add the cheese. It is good to add 1/2 lb of parboiled bay scallops to the frying pan.

 

SLOPPY GIUSSEPPES

5 pound roast

3 cups water

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon oregano

1 teaspoon basil

1 teaspoon onion powder

1/2 teaspoon garlic powder

1 package Good Seasonings Italian salad dressing mix

Trim excess fat from roast. Place roast in crock pot. Mix water with all seasonings and pour over roast. Cover and cook on low 8-10 hours. Remove meat, allow to cool slightly and shred, discarding any fat. Return shredded meat to broth in crock pot and cook on high until heated through, 15 minutes to 1/2 hour. Use a slotted spoon to serve meat on large buns or rolls to keep juice from making buns soggy

 

SOPAPILLAS

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

2 tablespoons shortening

3/4 cup warm water

Oil for deep frying

 

Sift together flour, baking powder and salt and cut in shortening until mixture is a rough, mealy texture. Gradually add warm water and work to form a dough. Knead until smooth. Cover and let stand for 20 minutes. On a lightly floured board, roll dough as thinly as possible, about 1/8 to 1/4 inch. Cut dough into 3-inch squares.

 

Heat oil to 375 or 400 degrees and fry individual squares, turning once so both sides are golden. If the temperature is high enough, the dough will puff up like a balloon. The best way to make sure the temperature stays high enough is to do sopapillas one at a time. Drain and dust with sugar, cinnamon or both. Or serve with honey. Serve at once. Makes about 18 to 24 sopaipillas.

 

SOUTHERN FRIED CHICKEN

1 1/2 cup vegetable oil

1 large frying chicken (about 3 1/2 pounds), cut into 8 pieces* (or any cut)

Salt and freshly ground black pepper to taste

2 large eggs, beaten

3 cups, plus 2 tablespoons milk

Essence to taste (recipe follows)

3 1/2 cup bleached all-purpose flour

Essence

5 tablespoons sweet paprika

1/4 cup salt

1/4 cup garlic powder

2 tablespoons freshly ground black pepper

2 tablespoons onion powder

2 tablespoons cayenne

2 tablespoons dried oregano

2 tablespoons dried thyme

Combine all ingredients in a small mixing bowl and blend well. Store in an airtight container in your spice cabinet for up to 3 months.

Heat the oil in a heavy 9-inch skillet, preferably cast-iron, to 360.

Season the chicken well with salt and pepper. Combine the eggs with 2 tablespoons of the milk in a shallow bowl. Season with Essence. Put 3 cups of flour in a large shallow bowl and season with Essence. Dredge the chicken pieces in the flour, coating each piece evenly, tapping off any excess. Dip the chicken in the egg wash, coating it completely and letting the excess drip off. Dredge again in the flour, shaking off any excess. Fry several pieces of chicken at a time in the hot oil until golden brown, about 6 minutes each side. Drain on paper towels, then season with Essence. When you are all done, carefully pour off all the oil, leaving about 1/4 cup of the oil along with the brown bits.

Over medium heat, add the remaining 1/2 cup flour and cook for 3 to 4 minutes, whisking constantly. Add the remaining 3 cups of milk, 1/2 cup at a time, whisking constantly. Bring to a boil, then reduce the heat to medium low. Season with salt and plenty of pepper. Cook for 8-10 minutes, whisking constantly. The gravy should be think enough to coat the back of a spoon. If it is too thick, add a little water to thin it. Serve with Mashed Potatoes.

 

SPAGHETTI WITH SPINACH CREAM SAUCE

Makes 4 servings

 

1/2 cup nonfat or part-skim ricotta cheese

2 teaspoons grated lemon peel (colored part only)

1/8 teaspoon grated nutmeg

1 cup nonfat milk (divided)

2 teaspoons margarine

1/2 cup diced onions

1 10-ounce box frozen chopped spinach, thawed and squeezed dry

11/2 tablespoons grated parmesan cheese

12 ounces uncooked spaghetti

 

In a food processor, blend the ricotta, lemon peel, nutmeg and 1 tablespoon of milk.

 

In a 2-quart saucepan over medium heat, melt the margarine. Stir in the onions; cook, stirring frequently, for 4 to 5 minutes, or until tender.

 

Stir in the ricotta mixture, spinach, parmesan and remaining milk. Cook, stirring constantly, for 4 to 6 minutes, or until the liquid is reduced by half.

 

Meanwhile, in a large pot of boiling water, cook the spaghetti for 8 to 10 minutes, or until tender. Drain.

 

Place the pasta in a serving bowl. Add the spinach sauce; toss to mix.

 

STRAWBERRY ORANGE CHARLOTTE

Makes 14 servings

 

2 envelopes unflavored gelatin

3/4 cup orange juice

4 egg yolks

11/2 cups nonfat milk

1 14-ounce can sweetened condensed milk

1 10-ounce package frozen strawberries in heavy syrup, thawed

1/3 cup strawberry preserves

1/4 cup orange-flavored liqueur

3 tablespoons cornstarch

1/4 cup water

2 3- to 4 1/2-ounce packages ladyfingers

2 cups whipping cream (divided)

1 tablespoon powdered sugar

Strawberries for garnish

 

In a 3-quart saucepan, sprinkle gelatin evenly over orange juice; let stand 1 minute. Cook over medium heat until gelatin dissolves, stirring frequently.

 

In a small bowl, with wire whisk, beat egg yolks, milk and sweetened condensed milk until blended. Gradually beat egg-yolk mixture into gelatin mixture. Cook over medium-low heat, stirring constantly, until mixture thickens and coats a spoon well, about 15 minutes (mixture should be about 170 to 175 degrees F. Do not boil or it will curdle).

 

Pour custard mixture into large bowl; cover and refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon, about 11/2 hours.

 

Meanwhile, in a food processor or blender, blend strawberries with their syrup and strawberry preserves until smooth. Pour mixture into a 2-quart saucepan; stir in liqueur, cornstarch, and 1/4 cup water. Cook over medium-high heat, stirring constantly, until mixture boils and thickens; boil 1 minute. Remove from heat.

 

Line a 9-by-3 inch spring form pan with ladyfingers (sides and bottom, creating a crust). Brush bottom layer of ladyfingers with 1/4 cup of the warm strawberry mixture. (Reserve any remaining ladyfingers for another use.) Cover pan with plastic wrap; set aside.

 

Pour remaining strawberry mixture into a bowl; refrigerate until cool, stirring occasionally.

 

Beat 11/2 cups whipping cream until stiff peaks form. With a rubber spatula or wire whisk, fold whipped cream into custard mixture.

 

Spoon half the custard mixture over the ladyfingers in the spring form pan. Spoon 2/3 cup strawberry mixture over custard layer. Add remaining custard mixture. Drop heaping spoonfuls of remaining strawberry mixture on top of custard. Using metal spatula or knife, swirl mixtures together to create marbled design.

 

Refrigerate until firm, at least 4 hours or overnight. When ready to serve, carefully remove side of springform pan from charlotte; place charlotte on cake plate or stand.

 

Beat remaining1/2cup whipping cream with the powdered sugar until stiff peaks form. Spoon into decorating bag with medium star tube; pipe design around top edge of charlotte. Cut strawberries into halves; use to garnish.

 

SWEET POTATO GRATIN

3 tablespoons olive oil -- divided

2 cloves garlic -- finely chopped

1 1/2 pounds sweet potatoes -- peeled and sliced 1/4-inch thick

2/3 cup chicken broth

Salt and Pepper

1/2 cup blanched almonds -- chopped

1/2 cup fresh bread crumbs

1/2 cup shredded Swiss cheese

2 tablespoons chopped fresh parsley

Grease 8-inch square baking pan with 1 tablespoon oil. Sprinkle pan with garlic. Layer sweet potatoes in pan. Pour in broth. Season with salt and pepper to taste. Cover and bake at 375 degrees F. for 30 minutes.

Combine almonds, bread crumbs, cheese, parsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Toss with remaining 2 tablespoons oil. Sprinkle over hot potatoes and bake, uncovered, 20 minutes longer or until golden. Yield: 6 servings.

SZECHUANSTYLE HACKED TEMPEH

Makes 4 servings

 

1 8-ounce package tempeh ***

4 tablespoons soy sauce (divided)

2 to 3 teaspoons minced fresh ginger

1 teaspoon minced garlic

1/2 teaspoon Szechuan peppercorns, cracked

1 tablespoon vegetable oil

2 cups peeled, seeded, sliced cucumbers

1 cup chopped red bell pepper (divided)

1/2 cup sliced green onions (divided)

1/4 cup smooth peanut butter

2 tablespoons rice vinegar

1 tablespoon dry sherry

3 to 4 teaspoons dark sesame oil

1 teaspoon chili paste

1/4 cup chopped salted peanuts

Chilled cooked rice noodles (optional)

*** A high-protein food of Indonesian origin made from partially cooked, fermented soybeans.

In a small bowl, combine tempeh, 2 tablespoons of the soy sauce, ginger, garlic and peppercorns; let stand 15 to 30 minutes.

 

In a wok or medium skillet over medium heat, heat the vegetable oil. Add tempeh mixture and cook, stirring, until browned. Let cool, then refrigerate until chilled.

 

Combine cucumbers, 1/2 cup of the red bell peppers and1/4cup green onions. Arrange on a serving platter. Spoon the tempeh mixture over the vegetables.

 

Stir together peanut butter, remaining 2 tablespoons soy sauce, rice vinegar, sherry, sesame oil and chili paste until smooth; drizzle over the tempeh mixture.

 

Garnish with remaining1/2cup red bell peppers,1/4cup sliced green onions and peanuts. Toss just before serving. If desired, serve with chilled cooked rice noodles.

 

WHITE LASAGNA

4 boneless, skinless chicken breast halves, cooked

2 C ham, cooked and chopped

9 lasagna noodles, cooked and drained

6 1/3 T butter or margarine, divided

1 8 oz. pkg fresh mushrooms, sliced

1/3 C flour

3 C milk

1-1/2 C Parmesan cheese

1/2 C whipping cream (or more milk)

3/4 tsp dried basil

1/2 tsp salt

1/4 tsp pepper

Preheat oven to 350 degrees. Cut cooked chicken into bite-sized pieces and place in a large bowl; add ham and mix. Saute` mushrooms in 1 TB of the butter until tender; stir mushrooms into meat mixture; set aside. Melt remaining butter in saucepan; stir in flour and cook 1 min., stirring constantly. Gradually stir in milk; cook, stirring constantly about 3 min or until bubbly. Stir in remaining items, cook until cheese has melted and mixture is thickened. Add meat mixture to cheese sauce. Stir well. Spread one third of meat mixture into a greased 9"X13" baking dish; top with 3 noodles. Repeat layers twice. Bake covered for 30 minutes. Remove from oven and let stand 10 minutes before serving. Serves 12.

 

SHALOM FROM SPIKE & JAMIE



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