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

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Recipes from Spike & Jamie

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



2 cups flour 
1 tablespoon baking powder 
1 teaspoon salt 
1/2 cup LAND O LAKES(r) Butter 
3/4 cup 2% milk 
1/2 cup sliced almonds 
2 tablespoons honey 

Preheat oven to 450°F.

Combine flour, baking powder and salt in a medium bowl. Cut in butter until mixture is crumbly.

In another bowl, combine milk, almonds and honey. Add to flour mixture, stirring just until moistened.

Knead dough briefly, 8 to 10 times, then shape into a ball. Roll out on a lightly floured surface to 3/4-inch thick. Using a biscuit cutter, cut into bunny shapes. Place about 1-inch apart on an ungreased baking sheet. Bake until golden, 10 to 12 minutes.


1 large onion -- finely chopped
2 tablespoons butter
2 1/2 pounds ground beef
1 1/2 cups fresh bread crumbs
2 cups apples -- peeled and cored, finely chopped
3 eggs -- beaten
1 tablespoon chopped parsley
1/2 teaspoon ground black pepper
2 teaspoons salt
1/4 teaspoon allspice
1/4 teaspoon dry mustard
1/4 cup ketchup

Saute onion in butter until soft. Combine all ingredients, mixing
thoroughly. Form into loaf and place in 10- x 14-inch baking pan (or pack
into large, greased loaf pan). Bake at 350 degrees F. for 1 hour. Remove
from oven and let sit 15 minutes before serving. Yield: 10 servings.


1/4 cup margarine 
3/4 cup packed brown sugar 
2 eggs 
1 cup orange juice 
2 cups all-purpose flour 
2 teaspoons baking powder 
1 teaspoon salt 
1 cup dried apricots, chopped 
1 cup raisins 
1/2 cup pecans, coarsely chopped 
1 tablespoon orange zest 
3 tablespoons apricot jam 
1 tablespoon water 

1 Whisk together flour, baking powder, and salt. Stir in apricots, raisins, nuts, and rind. 
2 In a large bowl, beat together butter or margarine, sugar, and 1 egg until smooth. Beat in second egg. Blend in orange juice. Pour in flour mixture all at once, and stir just to moisten. Scrape into greased 9 x 5 x 3 inch loaf pan. 
3 Bake at 350 degrees F (175 degrees C) for 1 hour, or until it tests done. Let stand 10 minutes, and then remove loaf from pan. 
4 Stir apricot jam and water together, and heat. Put through strainer. Spoon glaze over hot loaf. Cool on wire rack. 


1 1/4 cups margarine, softened 
2 cups milk 
2 (.25 ounce) packages active dry yeast 
1/2 cup warm water (110 degrees F/45 degrees C) 
5 eggs 
4 egg yolks 
1 cup white sugar 
1 teaspoon salt 
1 teaspoon vanilla extract 
1 tablespoon orange liqueur (optional) 
3 tablespoons grated orange zest 
1 tablespoon grated lemon zest 
10 cups all-purpose flour 
1 1/2 cups currants 
1 1/2 cups raisins 
1 1/2 cups golden raisins 
1 cup chopped blanched slivered almonds 
1/2 cup packed brown sugar 
1 teaspoon ground cinnamon 
1 cup all-purpose flour 

1 Place yeast in a small bowl, and pour warm water over it. Stir with a spoon to break up the yeast. Set aside for 2 to 3 minutes. 
2 In a small saucepan, scald milk. Add 1 cup butter or margarine, and stir until melted. Remove from heat, and let cool until lukewarm. 
3 In a mixing bowl, beat 4 eggs and egg yolks with an electric mixer with a paddle attachment. Add sugar and salt, and continue to beat until mixture is thick and pale. Add vanilla, orange-flavored liqueur, zests, and yeast mixture. Combine. Beat in 4 cups flour gradually. Add milk mixture alternately with remaining 4 cups flour while beating on medium speed. Add up to an additional 1 cup flour if the dough is sticky. Mix in currants, raisins, golden raisins, and almonds. 
4 Transfer dough to a clean large bowl. Knead using a large wooden spoon until the dough pulls away and doesn't stick to the spoon, about 8 to 10 minutes. Transfer dough to a large buttered bowl, and turn to coat. Cover with plastic wrap. Place in a warm place until dough reaches the top of the bowl, about 1 to 2 hours. Punch the dough down, re-cover the bowl, and allow to rise again. 
5 Butter 3 angel food cake pans. In a small bowl, combine 1 cup flour, 4 tablespoons butter or margarine, brown sugar, and cinnamon to form crumb topping. Sprinkle evenly among the 3 pans. 
6 Preheat oven to 350 degrees F (175 degrees C). 
7 Punch the dough down again. Turn out onto a lightly floured surface. Knead for 1 minute. Cut into thirds, and transfer dough to prepared pans. Cover loosely with plastic wrap. Allow to rise to the top of pan. Beat remaining egg, and brush the top of the dough. 
8 Bake at 350 degrees F (175 degrees C) until golden brown and hollow sounding when tapped, about 30 to 45 minutes. Immediately turn out onto a cooling rack so bread does not stick to the pan. Cool. 


2 cups packed brown sugar 
1 cup mashed bananas 
2 eggs 
1 teaspoon vanilla extract 
2 tablespoons vegetable oil (optional) 
3 cups all-purpose flour 
2 teaspoons baking soda 
1 teaspoon salt 
1 1/2 teaspoons ground cinnamon 
1/2 teaspoon ground allspice 
1 tablespoon ground cardamom 
1/2 teaspoon ground cloves 
2 cups dark beer 
1 1/2 cups chopped walnuts 
2 tablespoons all-purpose flour 
2 cups dates, pitted and chopped 
2 tablespoons minced fresh ginger root 

1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. 
2 In a large bowl cream the brown sugar, banana, eggs, and vanilla. For moister bread, add oil, if desired. 
3 In a separate bowl, sift together 3 cups flour, baking soda, salt, cinnamon, all spice, cardamom, and cloves. Alternately blend the flour mixture and beer into the creamed mixture. 
4 Toss the walnuts with the remaining flour. Stir in the dates and ginger to the mixture and blend well. Pour into two greased 9x5 loaf pans. 
5 Bake in a 350 degree F (175 degrees C) oven for 1 hour, or until inserted toothpick emerges dry and clean. 


1-1/2 cups tomato sauce
1/2 cup water
2 tablespoons vinegar
3 tablespoons brown sugar
2 tablespoons prepared mustard
2 teaspoons Worcestershire sauce

Combine ingredients in saucepan and heat until well blended, stirring. 


1 (16-oz.) package breakfast sausage, cooked, drained and crumbled 
4 cups cubed day-old bread 
2 cups shredded sharp cheddar cheese 
2 (12-oz.) cans evaporated milk 
10 eggs, lightly beaten 
1 teaspoon dry mustard 
1/4 teaspoon onion powder 

GREASE 13x9x2-inch baking dish. Place bread in prepared baking dish. Sprinkle with cheese. COMBINE evaporated milk, eggs, dry mustard and onion powder in medium bowl. Pour evenly over bread and cheese. Sprinkle with sausage. Cover; refrigerate overnight. PREHEAT oven to 325° F. 

BAKE for 55 to 60 minutes or until cheese is golden brown. Cover with foil if top browns too quickly. Season with ground black pepper.


1 unbaked (9-inch) pie shell
1 1/4 C. chopped broccoli -- chopped fine
2 Tbsp. butter or margarine
1/2 C. fresh mushrooms -- sliced thin
1/2 Small Bunch green onions -- chopped fine
1/2 Medium green pepper -- sliced thin
3 eggs
1/2 Tsp. salt
1 C. milk
3/4 C. shredded sharp Cheddar cheese

Cook and chop fresh broccoli or cook frozen chopped broccoli. Drain and pat dry. Melt butter and Saute sliced mushrooms, onions and peppers in butter until wilted. Drain if necessary. Beat eggs and salt together, add milk and vegetables. Mix well. Sprinkle cheese on bottom of pie crust and some on top of ingredients if desired. Place vegetable mix into pie crust and bake at 350 degrees for 30 to 40 minutes. Quiche is done when it begins to set.


2 pounds red potatoes
1/2 cup red onion -- chopped
1/2 cup green onion -- sliced
1/4 cup minced fresh parsley
6 tablespoons cider vinegar -- divided in half
1/2 pound kielbasa -- precooked, sliced
6 tablespoons olive oil
1 tablespoon Dijon mustard
2 cloves garlic -- minced
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper -- or more to taste

Cook the potatoes in boiling salted water for 20 to 30 minutes or until tender; drain. Rinse with cold water, cool completely. Cut into 1/4-inch slices; place in large bowl. Add onions, parsley, and 3 tablespoons vinegar; toss. In a medium skillet, cook sausage in oil for 5 to 10 minutes or until it begins to brown. Remove with slotted spoon and add to potato mixture. To drippings in skillet, add mustard, garlic, pepper, cayenne pepper, and
remaining vinegar; bring to a boil whisking constantly. Pour over salad; toss gently. Serve immediately. Yield: 6 servings.


2 egg yolks, beaten
1/2 c packed brown sugar
1/2 c white sugar
1/4 c margarine or butter
1/2 c water
1 tsp vanilla

Heat all ingredients to boiling over medium heat, stirring constantly. Boil
and stir 1 minute. Serve warm or cold. Store sauce tightly covered in
refrigerator up to 4 weeks. Makes approx 1 1/3 cups


1 head romaine lettuce
2 Cups fresh cauliflower, chopped
1 lb. bacon
1 small onion, chopped
2 Cups mayo
1 Tablespoon sugar
1/2 Cup Parmesan cheese

Fry bacon until crisp; crumble. Layer lettuce, cauliflower and onion.
Mix mayo, sugar and cheese. Spread over top of salad. Sprinkle bacon on
top. Refrigerate over night. Toss salad before serving, and sprinkle
with croutons.


2 cups Chicken Breast without skin -- cooked & diced
1 can Cream of Mushroom Soup
1 can Cream of Celery Soup
1 cup Mayonnaise
1/2 teaspoon Curry Powder
3/4 cup Bread Crumbs, seasoned -- dried
2 tablespoons Butter or Margarine -- melted
4 cups Cauliflower, frozen -- chopped
1 teaspoon Lemon Juice
1 cup Cheddar Cheese -- shredded

Brown breadcrumbs by mixing with margarine, spreading on a baking sheet, and
cooking under broiler unit in your oven until golden brown. Set aside. Cook
cauliflower according to package directions, then drain. Place in a greased 9 x 13 inch pan, first a layer of cauliflower, then a layer of diced chicken. In a large bowl, make a sauce by combining soups, mayonnaise, curry and lemon. Pour over chicken layer, and sprinkle with cheese and buttered crumbs. Bake, uncovered, at 350 degrees F for 30 minutes. 

Vegetarian Variation: Substitute 2 cups firm Tofu, diced, for chicken, and omit cheese if desired. Nutritional information for this variation, including cheese is as follows:


1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese -- divided
4 chicken breasts, no skin, no bone
1/3 cup Dijon mustard
1/2 cup cooked ham -- julienned
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 cup whipping cream
1/2 teaspoon dill weed

In a shallow dish, combine the bread crumbs and 1/4 cup Parmesan cheese; set

Pound each chicken breast to 1/4-inch thickness. Brush both sides with
mustard; coat evenly with crumb mixture. Place in a greased 13- x 9-inch
baking pan.

Bake, uncovered, at 425 degrees F. for 15 minutes or until juices run clear.
Meanwhile, in a saucepan, saute ham in butter for 2 minutes. Stir in flour
until smooth and bubbly. Add cream, dill, and remaining Parmesan; cook and
stir until thickened and bubbly. Spoon over chicken. Yield: 4 servings.

makes about 90 cookies

1 cup butter, softened
1 8-ounce package cream cheese, softened
1 1/2 cups sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder
Almond Frosting (recipe included)

In a large mixer bowl combine butter and cream cheese. Beat until well
combined. Add sugar: beat until fluffy. Add eggs, vanilla and almond extract
and beat well. In a medium bowl stir together flour and baking powder. Add
flour mixture to cream cheese mixture; beat until well mixed. Divide the
dough in half. Cover and refrigerate about 1 1/2 hours or until dough is
easy to handle. On a lightly floured surface roll dough to 1/8-inch
thickness. Cut with desired cookie cutters. Place on an ungreased cookie
sheet. Bake in a 375 degree oven for 8 to 10 minutes or until done. remove
to wire racks; cool. Pipe or spread almond frosting onto cooled cookies.
Garnish with colored sugars, dragees or nuts if desired.

Almond Frosting

In a small mixing bowl beat 2 cups sifted powdered sugar, two tablespoons
softened butter and 1/4 almond extract until smooth. Beat in enough milk (4
to 5 teaspoons) until of piping consistency. For spreadable icing, add a
little more milk. Stir in a few drops of food coloring, if desired.


4 russet potatoes, sliced into 1/4 inch slices 
1 onion, sliced into rings 
salt and pepper to taste 
3 tablespoons butter 
3 tablespoons all-purpose flour 
1/2 teaspoon salt 
2 cups milk 
1 1/2 cups shredded Cheddar cheese 

1 Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish. 
2 Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices. Add the remaining potatoes on top and salt and pepper to taste. 
3 To make the cheese sauce, melt butter in a medium-size saucepan over a medium heat. Add the flour and salt. Stir constantly with a whisk for one minute. Add milk, stirring with a whisk to remove any lumps. Cook over medium heat until it is thickened and hot. Add cheese all at once, stir until melted; about 30 to 60 seconds. Pour cheese sauce over the potatoes, and cover the dish with aluminum foil. 
4 Bake in a 400 degree F (200 degree C) oven for 1 1/2 hours. 


3 pounds of chicken pieces 
1 onion, sliced
1 green pepper, thin strips
1/2 cup celery, diced
1 1/2 teaspoons salt
1 teaspoon thyme
1/2 teaspoon paprika
2 tablespoons parsley, chopped
16 oz canned tomatoes
4 oz canned sliced mushrooms, drained

Combine all ingredients in crock pot. Cook on high 4 to 5 hours.


4 teaspoons coconut milk 
1 teaspoon chili powder 
1 1/2 teaspoons ground coriander seed 
1 pinch ground turmeric 
salt to taste 
2 teaspoons ginger oil 
1 onion, chopped 
1 small cinnamon stick 
1/2 teaspoon cumin seeds 
4 tomatoes, chopped 
1 pound fresh pea pods, shelled 

1 In a small bowl, mix together coconut milk, chili powder, coriander, turmeric, and salt. 
2 In a medium saute pan, heat oil over medium heat. Add onion, cinnamon stick, and cumin seeds; saute until onions are soft. 
3 Stir in tomatoes, peas, and coconut milk mixture. Reduce heat, and simmer until the peas are tender. 


1 20 OZ Package of Oreo Cookies
1 8 OZ Cream Cheese (softened)
1/2 Stick Margarine
1 Cup of Powder Sugar
2 6 OZ Serving Size of Chocolate Instant Pudding
3 1/2 Cups of Milk
1 12 OZ Tub of Whip Cream (Thawed)

* Crush cookies in a food processor and blend until resembles dirt.
Set aside.
* Cream the Powder sugar, margarine and cream cheese
* Mix pudding mixes with milk 1 - 2 minutes until well blended.
* Fold pudding mix into cream cheese mix with rubber spatula.
* Fold in whip topping

In an 8 - 10 inch flower pot (or small pots if you prefer individual cakes)
alternate layers (pudding mix - cookies) ending with cookie mix on top.
Decorate with Plastic flower and gummy worms. (For best results, line the
flower pot with aluminum foil and wrap foil around the base of the flower -
not allowing any foil to show). Chill several hours or overnight before


1/4 c butter
1/4 c shortening
2 c sugar
1 tsp. vanilla
2 eggs
3/4 c Hershey's Cocoa
1 3/4 c unsifted flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/8 tsp. salt
1 3/4 c milk

Grease and flour 2 -9" round tins, 8" tins will work also. Cream butter,
shortening, sugar and vanilla until fluffy, blend in eggs. Combine cocoa,
flour, baking powder, soda and salt in bowl, add alternately with milk to
batter. Blend well. Pour into pans, bake @ 350 for 30-35 minutes or until
tester inserted comes out clean. Cool for 10 minutes, remove from pans.

Frosting: Use cocoa in your favorite frosting recipe such as Butter Icing:
4 Tbsp. butter
2 c icing sugar sifted with 1/4 c cocoa
3 Tbsp. milk
Cream the butter with 2 Tbsp. sugar, add liquid gradually. Sift in
remaining sugar till thick enough to spread. Add flavoring.


1/4 cup butter 
1/4 cup shortening 
1 cup white sugar 
1 3/4 cups sifted cake flour 
2 1/2 teaspoons baking powder 
1/3 cup milk 
1 teaspoon vanilla extract 
1/2 teaspoon almond extract 
5 egg whites, stiffly beaten 

1 cup white sugar 
2 tablespoons water 
1/2 teaspoon vanilla extract 
1/8 teaspoon cream of tartar 
2 egg whites 
2 drops red food coloring 

1/2 cup candy-coated milk chocolate eggs 
1 cup flaked coconut 
4 drops green food coloring 

1 Cream butter or margarine and shortening. Add 1 cup sugar gradually, beating until mixture resembles whipped cream. 
2 Sift flour and baking powder together 3 times; add to creamed mixture alternately with milk. Stir in 1 teaspoon vanilla extract and almond extract. Fold in stiffly beaten egg whites carefully. Pour batter into two greased 8 inch round pans. 
3 Bake for 20 to 30 minutes at 375 degrees F (190 degrees C). Cool layers on wire racks. 
4 To Make Boiled Icing: Place 1 cup sugar, water, 1/2 teaspoon vanilla, cream of tartar, 2 egg whites, and red food coloring in top of double boiler. Cook, beating constantly, until frosting is thick and creamy. 
5 Frost cake with icing. Make a nest of green coconut on top of cake, and fill nest with candy eggs. Sprinkle a border of coconut around base of cake. Makes 15-20 servings. 
6 To make green tinted coconut, Place coconut in a large plastic bag, put a few drops of green food color in the bag and shake until desired consistency is achieved. 


4 (9 inch) pie shells

3/4 pound Italian sausage links 
6 hard-cooked eggs, diced 
1 cup diced Cheddar cheese 
1/2 cup diced Provolone cheese 
1 1/2 cups whole milk ricotta cheese 
1/2 bunch fresh parsley, chopped 
salt and pepper to taste 
1 egg 
1/4 cup butter, melted 

1 Preheat oven to 350 degrees F (175 degrees C). 
2 Cut sausage into 1 inch pieces. Heat a skillet over medium heat and cook sausage until brown. Place sausage in a large bowl. 
3 To sausage, add hard cooked eggs, Cheddar cheese, Provolone cheese, Ricotta cheese, and parsley. Mix together and season to taste with salt and pepper. 
4 Add one raw egg to mixture. Mix well and check consistency--should not be loose or runny, but should hold together well. Add one more raw egg if necessary. 
5 Spoon filling into 2 pastry-lined pie pans, and cover with other 2 pastry shells. Seal edges and cut steam vents in top. Brush top pastry with melted butter or margarine. 
6 Bake in preheated oven for 35 minutes, until golden brown. 


1) Put a large (385 mL / 12 oz.) tin of Carnation Evaporated Milk in the
freezer to thoroughly chill. (Even a few ice crystals are fine.) DO NOT
use Sweetened Condensed Milk.

2) 1 large (or 2 small) pkg. Jell-O.
(Orange or orange-pineapple are our favorites.)
1-3/4 cup boiling water.
Stir till all the Jell-O is all dissolved. Let cool. (I put it in the
refrigerator for an hour or so. I try to be ready to add it to the beaten
milk when it gets to the 'syrupy' stage, but cooler or even less thick is
fine as long as it's not still 'hot'.)

3) Put evaporated milk in large bowl and beat (with mixer) until thick. (I
beat it till it holds peaks when I lift the beater.)

4) Add: 1/4 cup lemon juice (fresh or bottled)
1 cup sugar.

5) Beat to mix.

6) Add the cooled Jell-O and mix.

7) Pour into serving container and smooth top. Garnish immediately, if
desired, as it sets quickly. (It disappears just as fast even when I don't
garnish it.) Refrigerate till ready to serve.
** Garnish. I have used drained mandarin orange sections and maraschino
cherries to decorate the top, using the orange sections as 'petals' and the
cherries as flower centers. (Position mandarin orange slices carefully to
avoid their 'sinking'.)


2 cantaloupes 
2 cups strawberries, halved 
1 cup blueberries 
1/4 cup apple juice 
1 1/2 tablespoons lemon juice 
1 teaspoon C&H Pure Cane Granulated Sugar 
1 bunch frisee or green leaf lettuce 

Cut cantaloupes in half and remove the seeds. With a melon baller or small round spoon, scoop round 'eggs' of cantaloupe out of each half, leaving about 1/2 inch of cantaloupe in the melon. Combine melon balls with halved strawberries and blueberries. In separate container, mix apple juice, lemon juice, and sugar; pour mixture over melon mixture and toss lightly. 

Line the melon with frisee or lettuce leaves for 'grass'. Divide and spoon cantaloupe mixture into each cantaloupe half. Cover with plastic wrap and chill until served.


5 medium onions -- sliced
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup butter or margarine
1/2 cup dry sherry
1/4 cup grated Parmesan cheese

Combine onion, sugar, salt, and pepper; stir gently. Melt butter in a heavy
skillet; add onion mixture, and cook, stirring frequently, 5 to 8 minutes.
Stir in sherry, and cook an additional 2 to 3 minutes. Spoon into serving
dish; sprinkle with cheese. Yield 6 servings.


1 1/2 pounds fresh green beans, washed and trimmed 
2 tablespoons olive oil 
1 1/2 teaspoons lemon zest 
1/3 cup chopped toasted hazelnuts 
salt and pepper to taste 

1 In a large pot of salted boiling water, cook beans 3 to 8 minutes or until tender. Drain and place in a large bowl. 
2 Add olive oil, lemon zest, hazelnuts, salt and pepper. Beans may be made 1 day ahead, chilled and covered. Reheat beans, preferably in a microwave. 


5 cups Potatoes -- cooked & shredded
12 strips Bacon -- raw
1/2 cup Milk
1/3 cup Onion -- chopped
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1/4 teaspoon Garlic Powder
1 tablespoon Butter or Margarine
1/2 teaspoon Paprika
2 cups Cheddar Cheese -- shredded

In a large bowl, mix all ingredients except bacon. Toss to mix well. In a
9 x 13 inch baking pan, arrange bacon strips to cover bottom of pan. Turn
potato mixture into pan on top of bacon strips. Top with shredded cheese.
Cover baking pan, and bake at 350 degrees for 25 - 30 minutes.

This dish can be served as a side dish, or for breakfast.


Kids have a case of the after-school munchies? Try these healthful, no-cook
snacks. They're easy and fun to make, and depending on your child's age,
require little or no adult supervision.

Snack Kebobs. Cut raw vegetables or fruit into chunks. Skewer them onto thin
pretzel sticks. (Note: To prevent discoloration, dip apples, bananas, or
pears in orange juice after they're cut.)

Veggies with Dip. Cut celery, zucchini, cucumbers, or carrots into sticks or
coins. Then dip them into prepared salsa or low fat dip.

Banana Pops. Peel a banana. Dip it in yogurt, then roll in crushed breakfast
cereal, and freeze.

Fruit Shake-Ups. Put 1/2 cup low fat fruit yogurt and 1/2 cup cold fruit
juice in a non-breakable, covered container. Make sure the lid is tight.
Then shake it up, and pour into a cup.

Pudding Shakes. Use the same technique for making fruit shake-ups, but
instead mix 1/2 cup cold milk with 3 tablespoons of instant pudding.

Sandwich Cut-Outs. Using cookie cutters with fun shapes, like dinosaurs,
stars, and hearts, cut slices of cheese, meat, and whole-grain bread. Then
put them together to make fun sandwiches. Eat the edges, too.

Peanut Butter Balls. Mix peanut butter and bran or corn flakes in a bowl.
Shape them into balls with clean hands. Then roll them in crushed graham

Ice Cream-Wiches. Put a small scoop of ice cream or frozen yogurt between
two oatmeal cookies or frozen waffles. Make a batch of these sandwiches
ahead, and freeze them.

Ants on a Log. Fill celery with peanut butter or cream cheese. Arrange
raisins along the top.


1 cup corn oil
1 cup sugar
1 cup campbell's condensed tomato soup
1 cup apple cider vinegar 
1 tsp. salt
1 tsp. pepper
2 tsp. dry mustard ( or a little less )
1 tsp. celery seed
1 tsp. garlic powder

Blend together and let stand a few hours or preferably overnight in fridge.


5 pounds ready-to-eat ham 
1/4 cup whole cloves 
1/4 cup dark corn syrup 
2 cups honey 
2/3 cup butter 

1 Preheat oven to 325 degrees F (165 degrees C). 
2 Score ham and stud with it with the whole cloves. Place ham in foil-lined pan. 
3 In the top half of a double boiler heat the corn syrup, honey and butter or margarine. Keep glaze warm while baking ham. 
4 Brush glaze over ham and bake for 1 hour and 15 minutes. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking turn broiler on to caramelize the glaze. Remove from oven, let sit a few minutes and slice, and serve.


1/2 cup creamed cottage cheese
1 pound ground beef
1 cup shredded mozzarella cheese
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 can (8-oz.) tomato paste
1 cup milk
2 eggs
1/2 cup Bisquick baking mix

Spread cottage cheese in greased 9-inch pie plate. Cook ground beef; drain. Stir in 1/2 cup mozzarella cheese, salt, oregano and tomato paste; spoon over cottage cheese. Stir milk, eggs and baking mix with fork until blended. Pour into plate. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes or until cheese is melted.


You need:
Inari wrappers (these are small brown pockets made from soybeans
available in Japanese specialty stores - can be frozen), 
2 cup Sushi rice
some rice vinegar

Boil the rice according to package directions. Sprinkle with about 2 tsp of
sugar and about 2 Tbsp of rice vinegar (both optional). Cool. Stuff wrappers
with rice. Serve with soy sauce - you may add some wasabi if desired.
Serve cut-up veggies on the side.

This is best at freshly made and at room temperature. Makes a great potluck
dish, too.


1 tablespoon canola oil 
1 cup chopped onion 
1 tablespoon minced fresh ginger root 
1 clove garlic, minced 
1/2 teaspoon ground coriander seed 
1/2 teaspoon ground cardamom 
1/4 teaspoon ground nutmeg 
1/2 teaspoon ground cumin 
1 1/4 cups dry jasmine rice 
3/4 teaspoon salt 
1/2 cup dry lentils 
3 cups water 
1 potato, peeled and diced 
1 red bell pepper, chopped 
1/2 cup green peas 
3 tablespoons raisins 
1 tablespoon butter (optional) 

1 In a large skillet or saucepan, heat the oil over medium heat. Add the onions, and cook, stirring frequently until they have softened. Sprinkle in the ginger, garlic, coriander, cardamom, nutmeg, and cumin. Cook for 3 minutes more, stirring frequently. 
2 Pour the rice into the saucepan and saute the rice with the spices for 2 minutes, stirring constantly. Pour the lentils and salt into the saucepan. Pour 3 cups of water into the pan, stir. 
3 Place the potatoes into the pan. Bring the mixture to a boil, cover the pan and turn the heat to low. Cook for 10 minutes. 
4 Place the bell pepper, peas, and raisins into the saucepan. Stir well, then cover the pan again. Cook 10 minutes more, or until the rice, potatoes, and lentils are tender. Stir in the butter, if you like. Serve and enjoy. 


8 pounds whole leg of lamb 
salt to taste 
ground black pepper to taste 
6 ounces prepared mustard 
1 dash Worcestershire sauce 
2 tablespoons all-purpose flour 
4 cloves garlic, sliced (optional) 

1 Preheat oven to 325 degrees F (165 degrees C). 
2 Generously salt and pepper lamb. Smear the mustard all over the lamb and sprinkle it with a fine coating of flour. Place lamb in a roasting pan and place slices of garlic over top. Sprinkle with Worcestershire sauce to taste. 
3 Roast uncovered at 325 degrees F (165 degrees C) until desired doneness. About 20 minutes per pound for a pink roast. Remove from pan to a heated platter. Use the drippings to make a gravy by a little flour and water. Season with salt and pepper. 


1/2 c. mayonnaise (light)
1/4 c. sour cream or plain yogurt
1 tbsp. sugar
1/2 tsp. freshly grated lemon peel
1 tbsp. lemon juice
1/2 tsp. ground ginger
1/4 tsp. salt
2 c. cubed, cooked chicken
1 c. seedless green grapes
1 c. sliced celery
2 cantaloupes or honeydew melons, halved (optional)
silvered almonds, toasted (optional)

In a mixing bowl, combine mayonnaise, sour cream, sugar, lemon peel, lemon
juice, ginger and salt, stirring well. Add chicken, grapes and celery. Toss
salad to coat well. Cover and chill at least 2 hours before serving. If
desired, served salad in melon halves, and sprinkle with toasted, silvered
almonds. Makes 4 servings


1/3 cup milk 
1/4 cup vegetable oil 
2/3 cup nonfat lemon yogurt 
1 egg 
1 3/4 cups all-purpose flour 
1/4 cup white sugar 
2 tablespoons poppy seeds 
1 tablespoon lemon zest 
1/4 teaspoon lemon extract 
2 1/2 teaspoons baking powder 
1/2 teaspoon baking soda 
1/2 teaspoon salt 
1/2 cup confectioners' sugar 
2 1/2 teaspoons lemon juice 

1 Preheat oven to 400 degrees F (205 degrees C). Grease the bottoms only of 12 muffin cups. 
2 Beat the milk, oil, lemon yogurt and egg together. Stir in the flour, white sugar, poppy seeds, lemon zest, lemon oil, baking powder, baking soda and salt. Mix until just combined. Divide batter evenly between muffin cups. 
3 Bake at 400 degrees F (205 degrees C). For 16 to 18 minutes or until golden brown. Drizzle with glaze immediately and let cool on rocks. 
4 To Make Glaze: Stir the confectioners' sugar with the lemon juice and mix until smooth and of drizzling consistency. Add drops of milk if thinning is necessary. 


4 Cups cooked chicken breast, cubed
1 Tablespoon chopped onion
1 teaspoon salt
2 Tablespoons lemon juice
1 Cup celery thinly sliced
1 1/2 Cup seedless green grapes
1/2 Cup Mayo
1 11 oz. can drained mandarin oranges
1/2 Cup toasted sheered almonds

Combine chicken, onion, salt, lemon juice and celery. At serving time
add (toss) chicken with grapes, mayo, oranges and almonds.


1 8oz. pkg. Rotelle pasta - cooked according to pkg. Instructions
1 sm. jar marinated Artichoke hearts - sliced into halves, reserve liquid
1 sm. can whole mushrooms - sliced into halves, drained
1 sm. jar pimentos - mostly just for color
1 sm. can sliced olives
1 bottle Bernstein's Restaurant Italian dressing
4 oz. med. Cheddar cheese - cut into sm. squares
4 oz. Monterey jack cheese - cut into sm. squares
1/2 - 1 cup salami - cut into sm. squares

Mix all ingredients together. Toss with Italian dressing to taste, and also
add reserved artichoke liquid. Let sit 4 - 6 hours. I've also made this
with a jar of marinated mushrooms, instead of the canned, for a more
marinated flavor, and that was good too. 


The Chinese are masters at meat stretcher recipes. They also have one of the
tastiest cuisines in the world in my opinion.

They are also masters at frugality. The stir-fry technique was invented by
the Chinese to conserve cooking fuel.

If you decide to try the Chinese Chicken stir-fry here are a few tips that
will help you to succeed at stir-frying.

*Stir-fry over high heat and cook in an uncovered wok.
*Keep the ingredients agitated with the cooking utensils.
*Cover the wok only for a minute or two, at the end of cooking
to guarantee hot food.

Stir-frying is a quick cooking process. Have everything ready to start, and
serve it just as the cooking is finished.


1 pound ground beef
1 egg -- beaten
1 cup soft bread crumbs
1/8 teaspoon seasoned salt
Dash ground black pepper
1 1/4 ounces mushroom soup, packet
4 1/2 ounces mushrooms, whole -- jarred, drained
2 tablespoons all-purpose flour
1 1/4 cups water
1/2 cup sour cream
Hot cooked noodles

Combine ground beef, egg, breadcrumbs, seasoned salt, pepper, and 2
tablespoons of soup mix, reserving remaining soup mix; mix well. Cover each
whole mushroom with about 1 tablespoon meat mixture, carefully sealing all
around. Place meatballs in a 15- x 10- x 1-inch jellyroll pan; bake,
uncovered, at 375 degrees F. for 20 to 25 minutes or until done. Drain on
paper towels.

Combine remaining soup mix, flour, and water in a large saucepan; mix well.
Cook over medium heat, stirring constantly, until smooth and thickened; stir
in sour cream. Add meatballs; cook over medium heat, stirring constantly,
until thoroughly heated (do not boil). Serve meatballs over hot cooked
noodles. Yield: 6 servings.


3 T. olive oil
3 cloves garlic, peeled and crushed
1 medium yellow onion, peeled and chopped
3/4 pound mushrooms, sliced
4 cups chicken stock (homemade or tinned)
2 cups Uncle Ben's converted rice
1 cup heavy cream, half-and-half or milk
1 egg, beaten
2 T. chopped chives
3 T. freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste

Heat a large frying pan and add the oil, garlic and onion. Sauté a few
minutes and add the mushrooms. Sauté until just tender. In a 4-quart pot,
bring the chicken stock to a boil and add the mushroom mixture and rice.
Return to a boil and reduce to a simmer. Cover and cook for 20 minutes. Stir
in the remaining ingredients off the burner. Serve immediately. Yield: 8
servings as a side dish.


1 1/3 cups of boiling water
1 cup quick cooking oats
1/2 cup of shortening
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon

1/2 cup brown sugar
6 Tbsp. melted butter
1/4 cup milk
1 tsp. vanilla
1 cup nuts (optional)
shredded coconut (optional)

**You can double the topping ingredients.

Mix boiling water and oats and let stand 20 minutes.
Cream together shorting, sugars, and eggs. Add to oatmeal.
Sift flour, soda, salt, and cinnamon and add to mixture above.
Grease and flour pan or use cooking spray in a 9/13 long cake pan.
Pour in cake mixture and bake at 350 degrees for 40 to 45 minutes.

Mix ingredients for topping.
Spread on cake while warm and bake another 10 to 15 minutes at 350 degrees.


1 cup mashed cooked carrot 
1 cup vegetable shortening 
1 cup C&H Pure Cane Granulated Sugar 
2 eggs 
2 cups all purpose flour 
2 teaspoons baking powder 
1/2 teaspoon salt 
3 tablespoons orange peel, grated 
1 teaspoon vanilla 
1 cup chopped nuts 
1 recipe Orange Icing 
2 cups C&H Pure Cane Powdered Sugar 
2 tablespoons milk 
1 tablespoon orange extract 

In a bowl beat mashed carrots, shortening, and sugar with an electric mixer on medium speed for 30 seconds. Add eggs. Beat till thoroughly combined. Sift together flour, baking powder and salt. Stir into creamed mixture. Add grated orange peel and vanilla. Stir in chopped nuts. Drop dough by rounded teaspoons 2 inches apart onto a greased baking sheet. Bake at 350 degrees for 10 minutes. Cool on wire rack. 
Orange icing: In a bowl combine orange extract with powdered sugar; add milk. Beat till smooth and creamy. Frost warm cookies. Makes 3 dozen. Servings: 36 


1 cup white rice 
1 quart milk 
3/4 cup butter 
1 cup white sugar 
5 egg yolks 
5 egg whites 
2 tablespoons grated orange zest 
1/2 cup golden raisins 

1. Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10 inch Bundt pan. 
2 Rinse the rice under cold water. Drain, and cook rice in the milk over medium-low heat for about 15 minutes, or until the rice has absorbed all the milk. Remove from heat and set aside. 
3 In a medium bowl, cream the butter and sugar until light and fluffy. In a separate bowl, beat the egg yolks on high speed until they are pale yellow and doubled in volume. Add the egg yolks to the butter mixture, blending well, and then add this to the rice. Add the orange zest and the raisins. 
4 In a medium bowl, beat the egg whites to stiff peak stage. Gently fold the whites into the rice mixture. 
5 Bake at 350 degrees F (175 degrees C) for about 50 minutes or until the top of the cake is golden brown and puffed up. Cool on a wire rack for at least 20 minutes before turning out. Cool completely. Serve chilled. 


1 package (8 oz) cream cheese softened
1/3 cup sugar
1/2 tea. rum extract
3 1/2 cups thawed Cool Whip
1 can (8 1.4 oz) crushed pineapple in syrup
2 2/3 cup (7 oz) coconut

Beat cream cheese with sugar and rum extract until smooth. Fold in 2 cups
whipped topping, pineapple with syrup and 2 cups coconut. Spread in 8 inch
layer pan lined with plastic wrap. Invert pan to serving plate, remove pan
and plastic wrap. Spread rest of cool whip and sprinkle with rest of
coconut. Freeze until firm, about 2 hours. Cut in wedges to serve.


1 (8 ounce) can crushed pineapple with juice 
3 cups all-purpose flour 
2 3/4 cups white sugar 
1 tablespoon baking soda 
2 1/2 teaspoons ground cinnamon 
1 teaspoon salt 
1 1/2 cups vegetable oil 
4 eggs, beaten 
1 tablespoon vanilla extract 
1 1/2 cups shredded carrots 
1 1/4 cups flaked coconut 
1 cup chopped walnuts 
1 cup confectioners' sugar 

1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Drain pineapple and reserve the juice, set aside. 
2 In a large bowl, mix flour, sugar, baking soda, cinnamon and salt. Make a well in the center of flour mixture and add oil, eggs and vanilla. Beat until combined. Fold in carrots, coconut, walnuts and pineapple. 
3 Pour into a 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until cake pulls away from pan. Cool in pan 15 minutes, then turn out onto a wire rack and cool completely. 
4 In a medium bowl, combine confectioners sugar and 2 tablespoons pineapple juice. Beat until smooth, then drizzle over cake. 


2 cups all-purpose flour 
1 cup pastry flour 
1 cup warm water (110 degrees F/45 degrees C) 
1 teaspoon active dry yeast 
1 tablespoon applesauce 
1/2 teaspoon salt 
1 1/2 teaspoons white sugar 
1 tablespoon olive oil 

1 Dissolve the yeast and sugar in the warm water. 
2 Combine the all-purpose flour, pastry flour and salt in a bowl. Stir in the yeast mixture and applesauce and knead. Dough shouldn't be sticky, but it shouldn't be dry either. If too sticky add 1 tablespoon of all-purpose flour till you get the right consistency. If too dry, add 1 tablespoons of water at a time till you get the right consistency. 
3 Roll out into a rope and cut into 8 pieces. Shape each piece into a ball and roll out till it's anywhere from a 6 to 8 inch circle 
4 There are two ways to cook pita bread. The flavor is a bit different with both.
To Bake Pita:
Preheat oven to 500 degrees F (260 degrees C) and put a pita on a wire cake rack. Toss in the rack and cook for 3 minutes or until the bread stops puffing up. When you take it out, smash down the pita (Careful, its hot!) and quickly put it in a plastic freezer bag.
To Fry Pita:
Heat olive oil in a skillet over high heat. When almost smoking, place a pita in the pan and cook for a few minutes on each side, till brown spots begin to appear. It should look something like a tortilla when you're done. Put in a plastic bag once it has cooled a bit. 


4 pork chops, any cut
3 Tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. paprika
1/4 tsp. dry mustard

1 C. boiling water
2 tsp. chicken bouillon
2 tsp. lemon juice
1/4 tsp celery salt
1/4 tsp. Worcestershire sauce

Melt butter/margarine in skillet. Combine flour, salt, pepper, paprika and
mustard in a bowl. Mix well. Moisten chops and dip in this dry mix to coat
both sides. Add meat to skillet and brown well on both sides, adding more
butter if necessary.

Mix water, chicken bouillon, lemon juice, celery salt and Worcestershire
sauce together. Pour over browned chops. Cover and cook until meat is
tender, 20 - 25 minutes.

If you double the liquid ingredients and add a little of the leftover coating mix to it it makes it thicken nicely. This way you have a delicious gravy to pour over rice, potatoes or noodles.


1 tablespoon extra-virgin olive oil
4 portobello mushrooms caps
1/2 teaspoon dried rosemary
1/2 teaspoon garlic powder
4 sandwiches-sized English Muffins
8 tablespoons crumbled feta cheese
4 large pieces prepared roasted peppers

Heat the oil in a large nonstick pan, add mushrooms caps, gill sides up,
sprinkle the mushrooms with the rosemary and garlic powder and cook 5
minutes. Add 1/4 cup of water to the pan, then turn the mushrooms and cook
another 2 minutes, or until they are tender.

Meanwhile, split the muffins and top each half with 1 tablespoon of the
feta. Place in the toaster oven or under the broiler and toast until the
feta is melted.

Place a mushroom cap and 1 slice of roasted pepper on 4 muffin halves. Top
with other halves. Makes 4 servings. Serve carrot and celery sticks with


3 cups diced rhubarb 
1 cup sliced fresh strawberries 
1 cup white sugar 
3 tablespoons all-purpose flour 
1 cup packed brown sugar 
1 1/2 cups all-purpose flour 
1 cup butter 
1 cup rolled oats 

1 Mix together 1 cup white sugar and 3 tablespoons flour. Mix in the strawberries and rhubarb until well mixed. Place mixture in a 9 x 13 inch baking or casserole pan. 
2 Mix together brown sugar, 1 1/2 cups flour, butter or margarine and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of rhubarb/strawberry mixture. 
3 Bake in a preheated 375 degree F oven (190 degrees C) for 45 minutes. 


12 cloves garlic 
2 tablespoons olive oil 
1/4 cup white wine 
3 cups diagonally sliced asparagus 
6 sprigs fresh thyme 

1 Preheat the oven to 350 degrees F (175 degrees C). 
2 Tear off 6 large pieces of foil. Divide garlic, olive oil, wine, asparagus, and thyme and arrange them on each piece of foil. Fold over each foil packet to seal. Place the packets on a baking sheet and roast for 20 to 25 minutes until the asparagus is tender, but still a little crisp. Carefully open packets and serve asparagus with juices poured on top. 


1 stick of butter or margarine melted
2 -8oz pkgs of cream cheese softened
2 bags of frozen corn
jalapeno slices to taste (like what you would use for Nacho's)

Place melted butter in a crock pot on low heat and add cream cheese and mix
well. When cream cheese mixture is warmed through add frozen corn and
jalapeno slices (we like at least a half cup, chopped or whole slices) to
taste and cook on low setting 3-4 hours.


1 bunch fresh spinach - torn, washed and dried 
1/2 medium head red cabbage, shredded 
2 large carrots, sliced 
1 red bell pepper, chopped 
3 tablespoons balsamic vinaigrette salad dressing 
1 ounce pumpkin seeds (optional) 

1 In a large bowl, combine the spinach, cabbage, carrots and bell pepper. Add enough salad dressing to coat. Toss, and sprinkle with pumpkin seeds and salt and pepper if desired. 


1 pkg breakfast sausage
3 tbsp flour
2 cups milk

Brown sausage and drain if required. Sprinkle flour over sausage, stir and
brown. Stir in milk and cook until thick, stir occasionally to keep from
sticking. Salt and pepper to taste. Pour over biscuits.


1 1/2 lb. flank steak
1/3 cup soy sauce
1/3 dark rum
2 Tbsp. oil

Trim excess fat from steak. Wipe with damp paper towels. Combine soy sauce
and rum in large, shallow dish. Place steak in mixture; refrigerate,
covered, turning occasionally, for 24 hours. Remove steak from mixture.
Brush pan with oil. Place meat in broiler pan without rack.
Broil 6 inches from heat for 1 minute on each side. Turn and broil for 5
minutes longer. Turn again; broil for 5 minutes more or until medium rare.
Cut steak into thin slices on the diagonal. Arrange on plate. Pour pan
juices over meat.


purchased rotisserie chicken, carcass and leftover pieces
one onion, chopped
canned tomatoes, large can (diced, crushed or stewed)
canned vegetable medley (I use Veg-all), large can
any leftover vegetables you have on hand in fridge
salt and pepper, to taste
elbow macaroni or broken spaghetti pasta, opt.

Boil carcass and pieces with chopped onion and salt. Remove meat and add to
broth. Add tomatoes with juice and vegetables and juice. Adjust salt and
pepper. Simmer on low for an hour or so. If desired, add any type of dry
pasta you have on hand and cook continue cooking soup until pasta is tender.
Serve immediately or better yet, cool and store in refrigerator to warm the
next night for dinner with cornbread or crackers. Any quantity of any of
the ingredients will do - make up your own combination.


2 1 to 2 inch thick butterfly pork chops (3/4 pound)
2 boneless skinless chicken breast
1 cup seasoned bread crumbs
1 can cream of chicken soup
1 soup can of water
1 15 oz. can corn undrained
1 small jar sliced mushrooms undrained
1 7oz. can hot salsa ranchero or half if you like medium heat
2 Tbs diced onion
1 stalk diced celery
1 large russet potato

Cut up pork and chicken into 1 to 1 and 1/2 inch chunks and put in
crock-pot. Stir in seasoned breadcrumbs. Stir in corn with liquid from can. Stir in cream of chicken soup and can of water. Add mushrooms, salsa, onion,
celery, and potato cut up with skin on. Cook on low for 8 hours. Serve with green vegetable of choice and jalapeno corn muffins. 


4 slices bacon 
2 eggs 
2 teaspoons white sugar 
2 tablespoons cider vinegar 
2 tablespoons water 
1/2 teaspoon salt 
1 pound spinach 
1/4 pound fresh mushrooms, sliced 

1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Reserve 2 tablespoons bacon fat. 
2 Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and cut in wedges. 
3 Return 2 tablespoons bacon fat to skillet, stir in sugar, vinegar, water and salt. Keep warm. 
4 Wash and remove stems from spinach, dry thoroughly and break into pieces in salad bowl. Pour warm dressing over and toss until coated. 
5 Top salad with mushrooms and bacon, garnish with egg. 


5 pounds potatoes, peeled and quartered 
3 cups cauliflower florets 
4 cloves garlic 
1 large carrots, chopped 
1/2 cup skim milk 
3 tablespoons butter 
1/2 teaspoon salt 
1/4 teaspoon ground black pepper 
1 tablespoon chopped fresh parsley, for garnish 

1 Bring a large pot of salted water to a boil. Add potatoes, cauliflower, garlic and carrots. Cook until potatoes are tender but still firm, about 15 minutes. Drain. 
2 Add the milk, butter, salt and pepper. Beat until smooth. Sprinkle with parsley and serve. 


2 cups all-purpose flour 
2 tablespoons white sugar 
4 teaspoons baking powder 
1 teaspoon salt 
1/4 cup margarine 
1 cup milk 
1/3 cup margarine 
1 cup packed brown sugar 
3 teaspoons ground cinnamon 
1/3 cup raisins 

1 Preheat oven to 350 degrees F (175 degrees C). Grease one 12-cup muffin pan. 
2 In a large bowl combine the flour, sugar, baking powder and salt. Cut in the 1/4 cup of the butter until the mixture resembles coarse crumbs. Make a well in the middle and pour in the milk. Mix until blended. 
3 Turn dough out onto a floured surface and knead 8 to 10 times. Roll dough out into a rectangle 12 inches long and 1 inch thick, trim off any uneven edges. 
4 Cream the 1/3 cup butter and the brown sugar, stir in the raisins and ground cinnamon. Drop small amounts into the greased muffin pan. Spread the remainder over evenly over the dough. 
5 Starting at the short end roll the dough up (jelly roll style) and cut into 12 pieces. Place 1 each in the muffin pans. 
6 Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Let sit in pans for 10 minutes then invert to remove. Glaze with a milk and confectioners' sugar mixture, if desired. 


2 cups fresh spinach -- torn
2 cups leaf lettuce -- torn
3/4 cup cooked chicken -- cubed
2/3 cup fresh strawberries -- sliced
1 medium orange -- peeled and sectioned
1/4 cup strawberry syrup
2 tablespoons red wine vinegar
1/4 cup cashews

Divide spinach and lettuce among 2 salad plates. Arrange chicken,
strawberries, and oranges on lettuce. Combine syrup and vinegar; drizzle
over salads. Top with cashews. Yield: 2 servings.


2 cups Milk, skim
1/4 teaspoon Nutmeg -- ground
1/8 teaspoon Allspice -- ground
1/8 teaspoon Salt
1/3 cup Long-grain Rice
2 teaspoons Butter or Margarine
1 1/4 teaspoons Equal(r) sweetener -- -or 3 or 4 pkts.
2 1/2 cups Strawberries, sliced

In a heavy 2 quart saucepan bring 2 cups skim milk, spices and salt just to
boiling. Stir in rice. Cover and cook over low heat about 30 minutes or
until most of the milk is absorbed, stirring occasionally. Remove from heat.
Stir in margarine and Equal. Cool, cover and chill. Just before serving,
fold in berries. Serve with additional milk, if desired.

Makes 4 servings 

2 tablespoons sesame seeds 
1 tablespoon poppy seeds 
1/2 cup white sugar 
1/2 cup olive oil 
1/4 cup distilled white vinegar 
1/4 teaspoon paprika 
1/4 teaspoon Worcestershire sauce 
1 tablespoon minced onion 
10 ounces fresh spinach - chopped, washed and dried 
1 quart strawberries, sliced 
1/4 cup blanched slivered almonds 

1 Whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce, and onion. Refrigerate until chilled. 
2 In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad; toss and refrigerate 10 to 15 minutes before serving. 


1 6 oz. can of tuna, drained
1 med.granny smith apple, cored peeled and chopped in very small pieces.
1/4 Cup pickle relish
1/8 tsp. salt
1 8 oz carton of plain yogurt

Combine all ingredients. Let set in 'fridge about 2 hours. Serve over greens.
Don't let the apple scare you, it is sort of refreshing.


You need: 
Rice vermicelli noodles
large round rice paper
fresh lettuce (green or romaine)
green onions
shrimps or imitation crab,
Hoisin sauce
peanuts (unsalted)

Boil some rice vermicelli noodles in water for three minutes. Drain and cool
Soak large round pieces of rice paper in water for ca. 1/2 min., then put
them on the counter and let them sit for another minute or so before
stuffing. Place a piece of green lettuce on the rice paper, put a thick
strand of noodles on top, plus 1/2 a green onion (cut in half lengthwise),
and either one of the following: a long piece of steamed carrot (cut carrots
lengthwise, then steam), some cooked shrimp, some strands of imitation crab,
(I hear some people use cooked chicken, too). Roll up the rice paper,
folding sides over first. This is the tricky part, because the paper might
rip. If this happens, don't despair, just take the whole roll and roll it
into another piece of soaked rice paper. Serve with Hoisin sauce mixed 1/2
and 1/2 with water with chopped peanuts in it.


3 sticks of butter (not margarine) at room temperature (1 1/2 cups)
1 lb powdered sugar
6 eggs at room temperature
1 lb flour
1 tsp vanilla
1 tsp lemon extract
1 Tbsp lemon juice

**hint: best to use a box of the powdered sugar and when the time comes to
add the flour, use the same the box .

Cream together butter and sugar. Add eggs one at a time. Add flour a little
bit at a time. Once the flour is all mixed in, add the vanilla, extract and lemon juice. Pour batter into a Bundt pan. Heat oven to 350 degrees F. Pop in the oven for one hour. It will take anywhere from an hour to an hour and a half to bake this cake, so watch your time. This is a very thick cake. It is good for breakfast, or put on some strawberries and whipped cream or (ice cream) for dessert.


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