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).

ACHIOTE PULLED PORK

APPLE AND BANANA SALAD

APRICOT BREAD

ARMENIAN STUFFED CABBAGE

ARUGULA SALAD WITH PEPPERED CHICKEN.

ASPARAGUS WITH LEMON ZEST BUTTER

AVOCADO SALAD

AWESOME WHITE CHICKEN CHILI

BAKED HAM WITH YUCATECAN FLAVORS

BANANA BREAD PUDDING

BASIC CAKE DOUGHNUTS

BBQ CHICKEN PIZZA

BEEF TOMATO CHOW YOOK

BLUEBERRY PIE IN THE SKY

BOEUF BOURGUIGNONNE

BUTTERSCOTCH BROWNIES

CANADIAN VINAIGRETTE

CARAMEL SAUCE FOR ICE CREAM

CHEESY CHICKEN SPAGHETTI

CHICKEN SPAGHETTI

CHICKEN SPAGHETTI 02

CHILI NON CARNE

CHOCOLATE CHIP COOKIES

COOKIE BAR FROM A CAKE MIX

ECLAIR CAKE

FRIED DEVILED EGGS

GRAHAM CRACKER LAYER CAKE

HEAVENLY BREAKFAST PIZZA

HONEY COCONUT DOUGHNUTS

HOTDOG MAC AND CHEESE CASSEROLE

JALAPENO PASTA

LEMON TURKEY

MAKE AHEAD MUSHROOMS

MEXICAN TACO SALAD

MUSHROOM BISQUE

PEPPER CRUSTED STEAKS WITH GARLIC MA

PEPPERED TUNA STEAKS

PINEAPPLE CHEESE PIE

PORK CHOP CASSEROLE

PORK LOIN DIJONNAISE WITH PEACH SAUC

QUICK DINNER

QUICK LOW FAT APPLE CRISP

QUICK VEGETABLE SAUTE

ROASTED COD WITH MUSHROOMS AND VEGET

ROSE PETAL WINE

SALMON WITH BROWN SUGAR AND MUSTARD

SCALLOP SAUCE

SEARED SCALLOPS WITH FIERY FRUIT SAL

SOFT LENTILS WITH ROASTED TOMATOES

SOUFFLE WITH ZUCCHINI AND HERBS

SPICY BAKED MUSHROOM BEEF AND PASTA.

SPINACH and MUSHROOMS

SPINACH ORANGE AND WALNUT SALAD

SWEET POTATO AND PEANUT STEW

SWEET POTATO CORN SOUP

TACOS DE PESCADO TIKIN XIK

THREE SOUP CHICKEN

TOMATO BEEF

TURKEY BREAST WITH APRICOT MUSTARD G

VEGETABLE BEAN AND NOODLE CASSEROLE .

WILD RICE WITH SLIVERED ALMONDS

 

 

 

 

 

 

 

ACHIOTE PULLED PORK

 

2 tbl achiote paste

6 garlic cloves, peeled

1 tsp salt

1/4 cup lime juice

2 tbl orange juice

2 LB lean boneless pork shoulder

Cilantro-- Garnish

16 to 18 warm tortillas

2 large banana leaves

 

Rough chop garlic and smoosh garlic and salt together until a paste results.

Combine garlic and achiote paste enough water to form a thick, spreadable paste.

Combine above mixtures with citrus juice in large bowl.

Coat meat with new mixture. Rub the mixture into every part of the meat.

Cover the meat in the large bowl--refrigerate over night.

Preheat oven to 325 f.

Wrap pork in banana leaves--add any excess spice paste.

Place pork in roasting pan with 1 cup water. Cover.

Cook approximately 3 hours or until pork falls apart. You may want to add water occasionally during roasting.

Let the meat cool, and skim the fat from resulting liquid.

Shred pork. Serve warm with remaining liquid from roasting.

Reduce liquid if needed. Use to fill tacos, burritos or tamales

 

APPLE AND BANANA SALAD

1 egg, separated

2/3 c sugar

2 Tbsp flour

2Tbsp butter

1 c water

1 tsp vanilla

Beat yolk of egg, Add sugar, flour, and butter and mix thoroughly. Put in

saucepan and put on stove. Add water and stir constantly until it boils. Let

this cool completely. Add vanilla and gently fold in egg white which has

been stiffly beaten. Pour sauce over diced apples and bananas.

 

 

 

APRICOT BREAD

11/2 cups dried apricots

11/2 cups water

2 tablespoons vegetable oil

1/2 cup honey

1 teaspoon salt

1 teaspoon vanilla

21/2 cups unbleached all-purpose flour

1 tablespoon baking powder

1 cup chopped walnuts

1/2 teaspoon grated lemon peel (yellow part only)

 

Preheat oven to 350 degrees.

 

Combine apricots and the water in saucepan. Cover and simmer 10 minutes. Cool completely. Drain and discard water.

 

Combine oil, honey, salt and vanilla.

 

Sift flour and baking powder. Stir in apricots, oil mixture, hempseeds and lemon peel. Mix well. Transfer to 2 greased 9-by-5-inch loaf pans.

 

Bake 11/4 hours. After baking, let stand 10 minutes, then remove from pans to cool completely.

 

ARMENIAN STUFFED CABBAGE

 

2 cups uncooked brown rice

1 tablespoon olive oil plus 1/3 cup olive oil (divided)

2 bay leaves

1/2 teaspoon salt

1 tablespoon tomato paste

31/2 cups water

1 large green cabbage, cored (see note)

1 cup walnuts, finely chopped

1 cup almonds, finely chopped

1/4 cup chopped fresh spearmint or 1 tablespoon dried spearmint

1/2 cup chopped fresh parsley

3 cloves garlic, pressed or minced

1/3 cup fresh lemon juice (divided)

3 cups canned tomatoes

Salt and black pepper to taste

Yogurt (optional garnish)

Chopped fresh parsley (optional garnish)

 

Saute the rice in 1 tablespoon of olive oil, stirring continuously, for 3 to 4 minutes. The rice will begin to smell "nutty," somewhat reminiscent of popcorn. Add the bay leaves, salt, tomato paste and water and stir until the tomato paste is dissolved. Cover and bring the rice to a boil; turn the heat off for 5 minutes, then simmer the rice on very low heat for 25 minutes without lifting the lid; let rice stand off heat for 10 minutes, then stir it well.

 

Meanwhile, immerse head of cabbage in boiling water to cover (for alternative, see note). After several minutes, as each leaf begins to separate from the head, pull it off and set aside to cool. You will need 12 well-shaped leaves to stuff.

 

Combine walnuts, almonds, mint and1/2cup parsley in a mixing bowl. Remove bay leaves from rice, and add the rice to the nut mixture. Mix in 2 to 3 tablespoons of olive oil, the garlic and half the lemon juice.

 

Make a thin sauce by crushing the tomatoes in their juice, then mixing in salt, pepper, remaining lemon juice and remaining olive oil. Thin sauce with a little water if necessary. Ladle some of the sauce into a large skillet or soup pot.

 

Put 1/3 to 1/2 cup of the rice-nut filling on the thick end of each cabbage leaf. Fold the sides over the mixture and then roll up toward the thin edge of the leaf. Arrange the cabbage rolls, seam side down, on top of the sauce in the pot. Pour the rest of the sauce over the rolls, cover and simmer for 30 to 45 minutes. Test the cabbage for tenderness by piercing with a fork.

 

Top with a spoonful of yogurt and more chopped parsley, if desired. Serve with steamed fresh green beans and julienned carrots.

 

Note: If you freeze a head of cabbage a few days before making stuffed cabbage, and thaw it one day before, the cabbage leaves will easily peel off the head. Blanch the leaves for a few minutes in boiling water.

 

ARUGULA SALAD WITH PEPPERED CHICKEN

AND FOCACCIA CROUTONS

 

Croutons:

 

1 cup focaccia (or crusty French bread) cut into 1/2-inch cubes

1/4 cup extra-virgin olive oil

1/4 cup roughly chopped fresh parsley

1 teaspoon minced garlic

 

Salad:

 

4 slices bacon, cut into small pieces

1/4 cup red wine vinegar

1/2 cup extra-virgin olive oil

11/2 tablespoons granulated sugar

2 tablespoons celery seed

Salt to taste

1 bunch arugula

 

Chicken:

 

4 boneless, skinless chicken breast halves (1 to 11/2 pounds), patted dry

1/3 cup coarsely ground Sarawak or other peppercorns

1 tablespoon salt

2 tablespoons vegetable oil

 

To make croutons: Preheat oven to 350 degrees. In a medium bowl, combine focaccia cubes,1/4cup olive oil, parsley and garlic, and toss well. Toast in oven until browned, about 12 to 15 minutes. Remove, and allow to cool to room temperature.

 

To make dressing: Saute bacon in a small pan over medium high heat until crisp, about 6 to 8 minutes. Remove from pan and drain on paper towels. Drain bacon fat from pan, add vinegar, return to heat and bring just to a boil, scraping pan to dissolve any bacon drippings. Remove from heat, add1/2cup olive oil, sugar and celery seeds, and mix well. Season to taste with salt and set aside. Trim, wash and dry arugula.

 

To make chicken: Rub chicken all over with ground peppercorns and 1 tablespoon salt. In a large saute pan, heat vegetable oil over medium high heat until hot but not smoking. Add chicken, and saute until well-browned and opaque throughout, about 3 minutes per side.

 

Place arugula in a large bowl. Stir dressing well, and add just enough to moisten arugula (you will have some dressing left over), tossing to coat. Place dressed arugula on 4 serving plates. Top each portion with 1 chicken breast, a quarter of the focaccia cubes and a quarter of the bacon.

 

ASPARAGUS WITH LEMON ZEST BUTTER

 

4 lbs. thin asparagus spears, ends trimmed

4 Tbsp. butter

Zest of 1 lemon

 

Steam the asparagus until it just becomes tender. While it's cooking, cut the butter into chunks and place in a small pan with the lemon zest. Heat over a low flame until the butter has melted. Serve the asparagus with the lemon zest butter poured over the top. Try this recipe with pine nuts for a distinctive flavor.

 

AVOCADO SALAD

 

2 large chopped avocados

1 chopped orange bell pepper

1 large yellow or red tomato, chopped

1 cucumber, peeled and chopped

combine, and dress with:

 

1/2 c. orange juice

the juice of 1 lime

1/4 c. chopped cilantro

1/4 c. olive oil

salt and pepper

 

AWESOME WHITE CHICKEN CHILI

 

4 chicken breasts, cubed

6 tbls. olive oil

3 tbls. cumin

1/2 cup diced onions

7 cloves garlic, minced

4 cans northern beans, drained

4 cans chicken broth

salt & pepper to taste

shredded Monterey jack cheese

1 box of prepared wild rice

 

Simmer beans, broth, onions, cumin, garlic, salt & pepper in large pot for

30 mins. over med heat. Meanwhile, cook chicken in oil till done.

Mix chicken into soup, and simmer for 30 mins. longer. Stir in rice. Pour

into bowls, top with shredded cheese.

 

BAKED HAM WITH YUCATECAN FLAVORS

 

Roast a pablano or long green chile; peel,seed and slice. In a large skillet filmed with oil, quickly fry an onion over medium high heat until it begins to brown, then add the chile. Cut 1 to 1 1/4 pounds ham steak into 4portions and nestle them into the skillet. Mix together 1 cup of orange juice with 3 tablespoons of the seasoning, taste for salt, drizzle over the ham, cover , and cook over low heat for 15 minutes. Uncover and simmer over medium high until the liquid is reduced to about 1/4 (it'll start to look thick) Serve the ham topped with the vegetables and drizzle of the pan juices. For fruiter version, add 1 cup of chopped fresh pineapple along with the orange juice.

 

 

 

 

ACHIOTE PULLED PORK

APPLE AND BANANA SALAD

APRICOT BREAD

ARMENIAN STUFFED CABBAGE

ARUGULA SALAD WITH PEPPERED CHICKEN.

ASPARAGUS WITH LEMON ZEST BUTTER

AVOCADO SALAD

AWESOME WHITE CHICKEN CHILI

BAKED HAM WITH YUCATECAN FLAVORS

BANANA BREAD PUDDING

BASIC CAKE DOUGHNUTS

BBQ CHICKEN PIZZA

BEEF TOMATO CHOW YOOK

BLUEBERRY PIE IN THE SKY

BOEUF BOURGUIGNONNE

BUTTERSCOTCH BROWNIES

CANADIAN VINAIGRETTE

CARAMEL SAUCE FOR ICE CREAM

CHEESY CHICKEN SPAGHETTI

CHICKEN SPAGHETTI

CHICKEN SPAGHETTI 02

CHILI NON CARNE

CHOCOLATE CHIP COOKIES

COOKIE BAR FROM A CAKE MIX

ECLAIR CAKE

FRIED DEVILED EGGS

GRAHAM CRACKER LAYER CAKE

HEAVENLY BREAKFAST PIZZA

HONEY COCONUT DOUGHNUTS

HOTDOG MAC AND CHEESE CASSEROLE

JALAPENO PASTA

LEMON TURKEY

MAKE AHEAD MUSHROOMS

MEXICAN TACO SALAD

MUSHROOM BISQUE

PEPPER CRUSTED STEAKS WITH GARLIC MA

PEPPERED TUNA STEAKS

PINEAPPLE CHEESE PIE

PORK CHOP CASSEROLE

PORK LOIN DIJONNAISE WITH PEACH SAUC

QUICK DINNER

QUICK LOW FAT APPLE CRISP

QUICK VEGETABLE SAUTE

ROASTED COD WITH MUSHROOMS AND VEGET

ROSE PETAL WINE

SALMON WITH BROWN SUGAR AND MUSTARD

SCALLOP SAUCE

SEARED SCALLOPS WITH FIERY FRUIT SAL

SOFT LENTILS WITH ROASTED TOMATOES

SOUFFLE WITH ZUCCHINI AND HERBS

SPICY BAKED MUSHROOM BEEF AND PASTA.

SPINACH and MUSHROOMS

SPINACH ORANGE AND WALNUT SALAD

SWEET POTATO AND PEANUT STEW

SWEET POTATO CORN SOUP

TACOS DE PESCADO TIKIN XIK

THREE SOUP CHICKEN

TOMATO BEEF

TURKEY BREAST WITH APRICOT MUSTARD G

VEGETABLE BEAN AND NOODLE CASSEROLE .

WILD RICE WITH SLIVERED ALMONDS

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

ACHIOTE PULLED PORK

 

2 tbl achiote paste

6 garlic cloves, peeled

1 tsp salt

1/4 cup lime juice

2 tbl orange juice

2 LB lean boneless pork shoulder

Cilantro-- Garnish

16 to 18 warm tortillas

2 large banana leaves

 

Rough chop garlic and smoosh garlic and salt together until a paste results.

Combine garlic and achiote paste enough water to form a thick, spreadable paste.

Combine above mixtures with citrus juice in large bowl.

Coat meat with new mixture. Rub the mixture into every part of the meat.

Cover the meat in the large bowl--refrigerate over night.

Preheat oven to 325 f.

Wrap pork in banana leaves--add any excess spice paste.

Place pork in roasting pan with 1 cup water. Cover.

Cook approximately 3 hours or until pork falls apart. You may want to add water occasionally during roasting.

Let the meat cool, and skim the fat from resulting liquid.

Shred pork. Serve warm with remaining liquid from roasting.

Reduce liquid if needed. Use to fill tacos, burritos or tamales

 

APPLE AND BANANA SALAD

1 egg, separated

2/3 c sugar

2 Tbsp flour

2Tbsp butter

1 c water

1 tsp vanilla

Beat yolk of egg, Add sugar, flour, and butter and mix thoroughly. Put in

saucepan and put on stove. Add water and stir constantly until it boils. Let

this cool completely. Add vanilla and gently fold in egg white which has

been stiffly beaten. Pour sauce over diced apples and bananas.

 

 

 

APRICOT BREAD

11/2 cups dried apricots

11/2 cups water

2 tablespoons vegetable oil

1/2 cup honey

1 teaspoon salt

1 teaspoon vanilla

21/2 cups unbleached all-purpose flour

1 tablespoon baking powder

1 cup chopped walnuts

1/2 teaspoon grated lemon peel (yellow part only)

 

Preheat oven to 350 degrees.

 

Combine apricots and the water in saucepan. Cover and simmer 10 minutes. Cool completely. Drain and discard water.

 

Combine oil, honey, salt and vanilla.

 

Sift flour and baking powder. Stir in apricots, oil mixture, walnuts and lemon peel. Mix well. Transfer to 2 greased 9-by-5-inch loaf pans.

 

Bake 11/4 hours. After baking, let stand 10 minutes, then remove from pans to cool completely.

 

ARMENIAN STUFFED CABBAGE

 

2 cups uncooked brown rice

1 tablespoon olive oil plus 1/3 cup olive oil (divided)

2 bay leaves

1/2 teaspoon salt

1 tablespoon tomato paste

31/2 cups water

1 large green cabbage, cored (see note)

1 cup walnuts, finely chopped

1 cup almonds, finely chopped

1/4 cup chopped fresh spearmint or 1 tablespoon dried spearmint

1/2 cup chopped fresh parsley

3 cloves garlic, pressed or minced

1/3 cup fresh lemon juice (divided)

3 cups canned tomatoes

Salt and black pepper to taste

Yogurt (optional garnish)

Chopped fresh parsley (optional garnish)

 

Saute the rice in 1 tablespoon of olive oil, stirring continuously, for 3 to 4 minutes. The rice will begin to smell "nutty," somewhat reminiscent of popcorn. Add the bay leaves, salt, tomato paste and water and stir until the tomato paste is dissolved. Cover and bring the rice to a boil; turn the heat off for 5 minutes, then simmer the rice on very low heat for 25 minutes without lifting the lid; let rice stand off heat for 10 minutes, then stir it well.

 

Meanwhile, immerse head of cabbage in boiling water to cover (for alternative, see note). After several minutes, as each leaf begins to separate from the head, pull it off and set aside to cool. You will need 12 well-shaped leaves to stuff.

 

Combine walnuts, almonds, mint and1/2cup parsley in a mixing bowl. Remove bay leaves from rice, and add the rice to the nut mixture. Mix in 2 to 3 tablespoons of olive oil, the garlic and half the lemon juice.

 

Make a thin sauce by crushing the tomatoes in their juice, then mixing in salt, pepper, remaining lemon juice and remaining olive oil. Thin sauce with a little water if necessary. Ladle some of the sauce into a large skillet or soup pot.

 

Put 1/3 to1/2cup of the rice-nut filling on the thick end of each cabbage leaf. Fold the sides over the mixture and then roll up toward the thin edge of the leaf. Arrange the cabbage rolls, seam side down, on top of the sauce in the pot. Pour the rest of the sauce over the rolls, cover and simmer for 30 to 45 minutes. Test the cabbage for tenderness by piercing with a fork.

 

Top with a spoonful of yogurt and more chopped parsley, if desired. Serve with steamed fresh green beans and julienned carrots.

 

Note: If you freeze a head of cabbage a few days before making stuffed cabbage, and thaw it one day before, the cabbage leaves will easily peel off the head. Blanch the leaves for a few minutes in boiling water.

 

ARUGULA SALAD WITH PEPPERED CHICKEN

AND FOCACCIA CROUTONS

 

Croutons:

 

1 cup focaccia (or crusty French bread) cut into 1/2-inch cubes

1/4 cup extra-virgin olive oil

1/4 cup roughly chopped fresh parsley

1 teaspoon minced garlic

 

Salad:

 

4 slices bacon, cut into small pieces

1/4 cup red wine vinegar

1/2 cup extra-virgin olive oil

11/2 tablespoons granulated sugar

2 tablespoons celery seed

Salt to taste

1 bunch arugula

 

Chicken:

 

4 boneless, skinless chicken breast halves (1 to 11/2 pounds), patted dry

1/3 cup coarsely ground Sarawak or other peppercorns

1 tablespoon salt

2 tablespoons vegetable oil

 

To make croutons: Preheat oven to 350 degrees. In a medium bowl, combine focaccia cubes,1/4cup olive oil, parsley and garlic, and toss well. Toast in oven until browned, about 12 to 15 minutes. Remove, and allow to cool to room temperature.

 

To make dressing: Saute bacon in a small pan over medium high heat until crisp, about 6 to 8 minutes. Remove from pan and drain on paper towels. Drain bacon fat from pan, add vinegar, return to heat and bring just to a boil, scraping pan to dissolve any bacon drippings. Remove from heat, add1/2cup olive oil, sugar and celery seeds, and mix well. Season to taste with salt and set aside. Trim, wash and dry arugula.

 

To make chicken: Rub chicken all over with ground peppercorns and 1 tablespoon salt. In a large saute pan, heat vegetable oil over medium high heat until hot but not smoking. Add chicken, and saute until well-browned and opaque throughout, about 3 minutes per side.

 

Place arugula in a large bowl. Stir dressing well, and add just enough to moisten arugula (you will have some dressing left over), tossing to coat. Place dressed arugula on 4 serving plates. Top each portion with 1 chicken breast, a quarter of the focaccia cubes and a quarter of the bacon.

 

ASPARAGUS WITH LEMON ZEST BUTTER

 

4 lbs. thin asparagus spears, ends trimmed

4 Tbsp. butter

Zest of 1 lemon

 

Steam the asparagus until it just becomes tender. While it's cooking, cut the butter into chunks and place in a small pan with the lemon zest. Heat over a low flame until the butter has melted. Serve the asparagus with the lemon zest butter poured over the top. Try this recipe with pine nuts for a distinctive flavor.

 

AVOCADO SALAD

 

2 large chopped avocados

1 chopped orange bell pepper

1 large yellow or red tomato, chopped

1 cucumber, peeled and chopped

combine, and dress with:

 

1/2 c. orange juice

the juice of 1 lime

1/4 c. chopped cilantro

1/4 c. olive oil

salt and pepper

 

AWESOME WHITE CHICKEN CHILI

 

4 chicken breasts, cubed

6 tbls. olive oil

3 tbls. cumin

1/2 cup diced onions

7 cloves garlic, minced

4 cans northern beans, drained

4 cans chicken broth

salt & pepper to taste

shredded Monterey jack cheese

1 box of prepared wild rice

 

Simmer beans, broth, onions, cumin, garlic, salt & pepper in large pot for

30 minutes over med heat. Meanwhile, cook chicken in oil till done.

Mix chicken into soup, and simmer for 30 minutes longer. Stir in rice. Pour

into bowls, top with shredded cheese.

 

BAKED HAM WITH YUCATECAN FLAVORS

 

Roast a pablano or long green chile; peel,seed and slice. In a large skillet filmed with oil, quickly fry an onion over medium high heat until it begins to brown, then add the chile. Cut 1 to 1 1/4 pounds ham steak into 4portions and nestle them into the skillet. Mix together 1 cup of orange juice with 3 tablespoons of the seasoning, taste for salt, drizzle over the ham, cover , and cook over low heat for 15 minutes. Uncover and simmer over medium high until the liquid is reduced to about 1/4 (it'll start to look thick) Serve the ham topped with the vegetables and drizzle of the pan juices. For fruiter version, add 1 cup of chopped fresh pineapple along with the orange juice.

 

 

 

BANANA BREAD PUDDING

 

4 cups French bread -- day old, cubed 1"

1/4 cup butter -- melted

3 egg

2 cups milk

1/2 cup sugar

2 teaspoons vanilla

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

1 cup banana -- firm, slices 1/4"

**Sauce**

3 tablespoons butter

2 tablespoons sugar

1 tablespoon cornstarch

3/4 cup milk

1/4 cup light corn syrup

1 teaspoon vanilla

 

Place bread cubes in a greased 2 - qt casserole; pour butter over and toss to coat. In medium bowl, lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas. Pour over bread cubes and stir to coat. Bake uncovered, at 375` for 40 minutes or until knife inserted near center comes out clean. Meanwhile, for sauce, melt butter in a saucepan. Combine sugar & cornstarch; add to butter. Stir in milk and corn syrup. Cook and stir over medium heat until mixture comes to a full boil. Boil for 1 minute. Remove from heat; stir in vanilla. Serve warm sauce over warm pudding. Yield: 6 servings

 

BASIC CAKE DOUGHNUTS

4 cups sifted all-purpose flour

4 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 eggs

1 cup 1 percent milk

3 tablespoons melted butter or margarine

1 cup granulated sugar, plus additional if desired

 

Sift flour, baking powder, salt, cinnamon and nutmeg together into a large bowl.

 

In a separate bowl, beat eggs until light; add to dry ingredients along with milk, melted butter and 1 cup sugar. Mix until batter is smooth. (If batter is too soft to handle, sprinkle in a little more flour but not enough to make a stiff mixture.)

 

Turn onto a generously floured board and roll1/4inch thick. Cut with a floured doughnut cutter. Fry a few at a time in deep fat heated to 375 degrees F or until a 1-inch cube of bread browns in 1 minute. When nicely browned on both sides, drain doughnuts on paper towels. Sprinkle with sugar, if desired.

 

May be successfully frozen.

 

BBQ CHICKEN PIZZA

 

2 pieces boneless/skinless chicken breasts cut into 1/4 inch cubes

2 cups favorite BBQ sauce (we use Kraft spicy-honey sauce).

1 large Boboli thin pizza crust

2 cups shredded mozzarella cheese

1/4 C. small red-onion, sliced into 1/8 inch pieces

1 sm green pepper, thinly sliced

 

Preheat oven to 450 degrees.

 

In a small pan, boil the chicken over medium high heat until cooked Set

aside in the refrigerator until chilled through. Once chilled, cut chicken

into 1/4 inch cubes. Coat with 1 1/2 cups BBQ sauce Place pizza crust on

pizza pan or stone. Spread last 1/2 cup of BBQ sauce over crust. Spread

chicken over crust, then onion, then green peppers. Top with cheese. Bake

for 8 to 10 minutes or until cheese at the center is

bubbly. Let stand for a few minutes to set.

 

BEEF TOMATO CHOW YOOK

 

1 clove garlic, minced

1 slice fresh ginger, minced

11/2 tablespoons soy sauce

1 egg white

1 teaspoon cornstarch (plus 1 more teaspoon, if desired, for thickening)

1/2 pound flank steak, sliced thinly

1 tablespoon vegetable oil

1 medium onion, sliced lengthwise

1 green bell pepper, seeded and sliced lengthwise

1/2 cup chicken broth

1/2 cup ketchup

2 tablespoons granulated sugar

4 medium tomatoes, sliced

Stir-fried noodles (see note; optional)

 

In a glass dish, combine garlic, ginger, soy sauce, egg white and cornstarch. Add beef and marinate for 5 minutes.

 

Heat a wok or skillet on high heat. Add oil and stir-fry the meat until the redness is gone. Remove meat.

 

To the wok or skillet add onion and green pepper; cover with the chicken broth. Cover and cook 2 to 3 minutes. Uncover and add the ketchup, sugar and tomatoes. Thicken with another teaspoon of cornstarch, dissolved in a few tablespoons water, if desired.

 

Cover and cook 1 minute.

 

Serve over noodles.

 

Note: Stir-fry fresh yakisoba-type noodles or cook dried noodles according to package directions, then stir-fry.

 

BLUEBERRY PIE IN THE SKY

8 oz. cream cheese, softened

14 oz. can sweetened condensed milk

6 oz. can frozen lemonade

1 tsp. vanilla

14 oz. can blueberry pie filling

8 oz. container frozen whipped topping, thawed

2 graham cracker pie crusts

In a mixing bowl, beat the cream cheese and add the sweetened condensed

milk. Mix until well blended. Add the frozen lemonade and the vanilla, mix

well. Stir in the pie filling and then gently fold in the whipped topping.

Pour into pie shells and refrigerate until firm.

We usually substitute the pie crusts with a graham cracker crust in the

bottom of a 9 x 13 cake pan. You can also reserve a small amount of the pie

filling and use it to decorate the top of the pies.

 

BOEUF BOURGUIGNONNE

 

5 pounds beef chuck, in 11/2-inch pieces

1 tablespoon salt

1/4 teaspoon pepper

1/2 pound salt pork

2 medium onions, chopped

1 clove garlic, minced

3 cups (or more) dry red wine

1 bay leaf

1/4 cup chopped parsley

1 teaspoon dried thyme

1 pound mushrooms, cleaned and sliced

3 tablespoons all-purpose flour

 

Sprinkle beef with salt and pepper. Cut salt pork into small cubes. Brown in a large pot. Remove salt pork. Over medium-high heat, add beef to fat remaining in pan and brown on all sides in batches. Remove.

 

Add onion and cook until tender but not browned. Return salt pork and beef to pot. Add garlic, wine, bay leaf, parsley and thyme. Cover and simmer about 3 hours, until meat is tender, adding additional wine if necessary. Add mushrooms during the last 15 minutes of cooking.

 

Combine flour with a little cold water to make a smooth paste. Stir into hot mixture and cook, stirring constantly, until thickened.

 

BUTTERSCOTCH BROWNIES

1 c Butter, melted

2 c Light brown sugar

3 Eggs

2 ts Vanilla

2 c Flour

1/2 ts Salt

1 1/2 ts Baking powder

1 c Chopped walnuts, pecans, etc

Frosting:

1/2 c Butter

3 c Sifted confectioners sugar

2 ts Instant coffee, dissolved in 2 Tablespoons hot water

Preheat oven to 350F.

Melt butter in a large saucepan. Add sugar and beat well to mix. Cool the mixture slightly, then beat in the eggs and vanilla.

Sift together flour, salt and baking powder. Stir it into the wet ingredients, then add the nuts. Mix well. Spread brownies in a greased 11 x 7 x 2-inch pan and bake at 350F for 30 to 35 minutes or until a light gold. Cool in the pan for 10 minutes, then turn out. This is easiest if you up-end the pan over waxed paper, then turn the cake right side up. Let it finish cooling on a rack.

To make the frosting, cream 1/2 cup butter with confectioners sugar. Beat it until light, then beat in the coffee mixture. Spread over the brownies. When frosting has set, cut in squares.

CANADIAN VINAIGRETTE

1/4 cup red wine vinegar

1 clove garlic, minced

1 tsp. fresh ground pepper

2 tbsp. mustard

1/3 cup olive oil

Combine red wine vinegar, garlic, pepper and mustard. Whisk in olive oil

until blended. Serve immediately or refrigerate. After refrigeration,

vinaigrette becomes clumpy and needs to sit at room temperature for a while.

 

CARAMEL SAUCE FOR ICE CREAM

 

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

 

CHEESY CHICKEN SPAGHETTI

12 ounces thin spaghetti

1 pound processed American cheese (Velveeta), cubed

10 ounce can diced tomatoes & green chilies (Rotel)

4 cups cubed, cooked chicken

Cook spaghetti according to package directions.

Meanwhile, combine the cheese and tomatoes (undrained) in a saucepan and

cook until cheese is melted. You may also do this in the microwave. Add

the chicken to the cheese mixture and heat through. Drain the spaghetti and

toss with the cheese sauce. Serve immediately. 6 servings.

 

CHICKEN SPAGHETTI 02

1 whole chicken

1 stick butter or margarine

garlic powder to taste

1 large onion, chopped

1 can cream mushroom soup

1 large can tomatoes (crushed is fine)

2 tsp chili powder

1 box spaghetti noodles

10 oz grated mozzarella cheese

10 oz grated cheddar cheese

Boil and bone chicken. Save broth for noodles. Cook onion in butter and add

garlic and next four ingredients. Mix well, then add chicken. Simmer (the

longer the better). Cook noodles in broth and drain, leaving a little of the

broth. Put noodles and remaining broth in the bottom of a 9x13 pan and pour

sauce over. Top with mozzarella and then cheddar cheese. Bake at 350 until

cheese melts and bubbles. Let sit about 10 minutes before cutting.

 

CHICKEN SPAGHETTI

2-4 boneless skinless chicken breasts

1 bell pepper, chopped

2 cups grated cheese

1 can Rotel

1 family size can of cream of chicken soup

1 pkg of spaghetti

1 small can of chopped black olives

1/2 cup chopped onions

Cook chicken breasts until done and chop into bite size pieces. Saute

onions and bell pepper until soft. Cook spaghetti per pkg instructions.

Mix these cooked ingredients along with all the rest in a large pan and heat

until cheese is melted. It's the best chicken spaghetti my family has ever

had and easy to make too.

 

CHILI NON CARNE

 

1 can ranch style beans

1 can any other standard bean, such as kidney, navy, black, red, etc.

1 can full of cooked rice

1 can full of frozen mixed vegetables

1/4-1/2 C tomato paste (to taste)

 

season as you would for chili:

 

we use cumin, oregano, chili powder, a touch of cayenne (careful), onion flakes, and garlic powder, S & P---use seasonings to taste thin with water to consistency you like.

Serve with buttered toast points and green pepper and carrot sticks

 

CHOCOLATE CHIP COOKIES

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

11/4 cups granulated sugar

1 teaspoon vanilla

1 egg

2 cups unbleached all-purpose flour

3/4 cup chopped walnuts or pecans

1 cup chocolate chips (one 6-ounce package)

1 teaspoon baking powder

 

Preheat oven to 350 degrees. Beat butter, sugar, vanilla and egg. Add flour, walnuts, chocolate chips and baking powder, mixing until well-combined.

 

Drop by spoonfuls onto lightly oiled baking sheet. Bake 10 minutes.

 

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

 

COOKIE BAR FROM A CAKE MIX.

1 pkg (18-1/4 oz) white cake mix

2 eggs

1/3 cup vegetable oil

1 can (14 oz) sweetened condensed milk

1 cup (6 oz) semisweet chocolate chips

1/4 cup butter or margarine, cubed

In a bowl, combine the dry cake mix, eggs, and oil. With floured hands,

press two-thirds of the mixture into a greased 13 x 9 x 2 baking pan. Set

remaining cake mixture aside. In a microwave-safe bowl, combine the milk,

chocolate chips and butter. Microwave, uncovered, on high for 45 seconds;

stir. Microwave 45-60 seconds longer or until chips and butter are melted;

stir until smooth. Pour over crust. Drop teaspoonfuls of remaining cake

mixture over top. Bake at 350 for 20-25 minutes or until lightly browned.

Cool before cutting. Yield: 3 dozen.

 

ECLAIR CAKE

1 (1 lb.) box graham crackers

2 small pkg. instant French vanilla pudding (if plain vanilla pudding mix is

used, put 1 tsp. vanilla in it)

3 1/2 c milk

1 (9 oz.) Cool Whip

Butter bottom of 9" X 13" pan, line with graham crackers. Mix pudding with milk. Beat at medium speed for 2 minutes. Blend Cool Whip. Pour half the mixture over graham crackers, then place second layer of graham crackers over the pudding. Pour remaining pudding mixture over this and cover with more

graham crackers. Refrigerate for 2 hours then frost with

Eclair Frosting

2 pkg Redi-blend (Hy-Vee carries a different brand) pre-softened chocolate

(unsweetened) *

2 tsp white Karo corn syrup

2 tsp vanilla

3 Tbsp softened butter or margarine

1 1/2 c powdered sugar

3 Tbsp milk

Beat all ingredients until smooth, spread over cake. Refrigerate 24 hours.

If you can't find pre-softened chocolate, * 1 oz. Pre-softened = 3 T. cocoa blended with 1 T. oil

 

FRIED DEVILED EGGS

6 hard-cooked eggs

Salt and pepper to taste

Vinegar to taste, about 1 tsp.

1 TB mayo

1/2 C bread crumbs

1 egg, beaten

Vegetable oil or shortening

Peel eggs and cut in half. Remove yolks, mash and season to taste with

salt, pepper and vinegar. Add enough mayo to make a thick paste. Put filling

into egg white halves and level off. Dip egg into bread crumbs, then into the

beaten egg and again in the crumbs. Heat oil or shortening in skillet over

medium-high heat. Add eggs, yolk-side down and fry until browned. Turn and

fry other side. Drain on paper towels and serve while hot. Yield: 6 servings

 

GRAHAM CRACKER LAYER CAKE

1 3/4 C Graham Cracker Crumbs

1/2 C Vegetable Shortening

1 C Sugar

3 Eggs -- separate out yolks

2/3 C Milk

1/4 Tsp Salt

2 1/2 Tsps Baking Powder

1/2 C Pecan -- chopped

1 Tsp Almond Extract

1/2 Pt Heavy Cream -- whipped

2 Tbsps Confectioner's Sugar

1/2 Tsp Almond Extract

Cream shortening and sugar together. Beat egg yolks. Add beaten yolks,

milk, salt and beat well.

 

HEAVENLY BREAKFAST PIZZA

 

3 eggs

1 8-ounce package cream cheese, at room temperature

1 pound diced, thick-cut peppered bacon

4 green onions, trimmed and sliced thinly

1/2 cup diced bell pepper

2 cups diced ham

9 frozen 1-ounce dinner rolls, thawed

1 cup shredded cheddar cheese (4 ounces)

 

In a small mixing bowl, whip eggs into softened cream cheese until fully mixed; set aside.

 

In a skillet over medium heat, saute bacon until cooked but not crisp. Add onions, bell peppers and ham. Continue cooking onions until onions are translucent, about 8 to 10 minutes. Drain fat. Set pan aside.

 

Preheat oven to 375 degrees.

 

Roll out dinner rolls until 1/2 inch thick. Arrange on a pizza pan or in 9-by-13-inch baking dish. Push edges of dough together to form flat shell. Spread cream cheese mixture over bread surface. Spread reserved vegetable-meat mixture over cheese.

 

Bake 20 to 25 minutes or until bread is lightly browned. Sprinkle shredded cheese over the top during the last 5 minutes of baking.

 

HONEY COCONUT DOUGHNUTS

21/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

2 eggs

1/2 cup honey

1/2 cup sour cream

1 tablespoon margarine

1/2 cup fine unsweetened coconut

1 teaspoon vanilla

Granulated sugar for dusting

 

Sift together flour, baking powder, soda and salt into a bowl; set aside.

 

In another bowl, beat eggs and honey together until light and lemon-colored. Add sour cream and margarine and beat well.

 

Stir dry ingredients into egg mixture until blended. Stir in coconut and vanilla. Turn onto a generously floured board. Roll out 1/3 inch thick and cut with floured doughnut cutter. Fry in deep fat heated to 360 degrees F until brown, turning once. Drain on paper towels. Dust with sugar immediately

 

HOTDOG MAC AND CHEESE CASSEROLE

 

2-3 box of macaroni & cheese (to serve 6+ people)

1 pkg of hotdogs, sliced into 1" sections

1 cup shredded cheddar cheese, optional

seasoning salt, salt, and pepper to taste

 

Boil two pots of water, one for the noodles and one for the hot dogs. Drain

both. Add hot dogs to macaroni and mix with cheese packets, milk, and

butter as package directions indicate. Blend in seasonings. Pour all of it

into a greased 9x13x2" pan (or any pan large enough to hold it), sprinkle

with shredded cheese. Bake at 350 degrees for about 15 minutes to melt

cheese.

 

Hamburger macaroni and cheese casserole

 

The same ingredients as above, except, use a pound of ground beef, and brown

it in a saucepan and drain rather than boil a pan of water.

 

JALAPENO PASTA

 

2 cups all purpose flour

3/4 cup semolina flour

5 fresh eggs

1/4 cup low fat milk

2 t. canned jalapeño chili peppers, pureed

1 pinch salt

Scallop sauce - recipe follows

*Whole Foods, Market Hall Pasta Shop, local shops that carry fresh pasta will have a similar version to this. I don't make pasta since we can buy it fresh.

 

In a large mixing bowl place all of the ingredients and knead them with an electric mixer (one that has a dough hook) for 10 minutes, or until a soft dough is formed. On a flat, floured surface roll out the dough so that it is 1/8" thick. Cut the dough lengthwise into 1/4" wide strips. Hang the strips over a wooden rod (like a broom handle) for 2 hours minimum so that they dry. Cook the pasta al dente and drain it. Serve it with the Scallop Sauce on top. serves 6 *Note: if you have pasta makers, simply follow their directions.

 

LEMON TURKEY

1/2 cup fresh lemon juice

1/4 cup dry white wine

1/4 cup olive oil

1 clove garlic, minced

1/2 tsp. salt

1/2 tsp. pepper

1 1/2 lb. turkey breast, skinless, boneless

1/2 cup bread crumbs

1 Tbsp. paprika

 

Mix lemon juice, wine, oil and garlic. Slice turkey breast crosswise into slices, then soak in half of the marinade for anywhere from one hour to overnight in the refrigerator. Reserve the other half of marinade for basting.

Mix bread crumbs, salt, pepper and paprika. Dip turkey slices into bread crumbs and place in greased baking dish.

 

Bake at 375 degrees for approximately 45 minutes, or until tender and no longer pink. (Thin slices take less time to cook.) Baste with marinade every 15 minutes while cooking.

 

MAKE AHEAD MUSHROOMS

 

These mushrooms can be stirred into scrambled eggs, used as a topping for pizza or added to tomato sauce for pasta or a sauce for steak, chicken or fish.

2 pounds fresh mushrooms (any variety)

4 tablespoons olive oil

2 teaspoons minced garlic

1 teaspoon salt

1 teaspoon ground black pepper

 

Trim and slice mushrooms; there should be 10 to 12 cups. Using 2 large skillets or cooking in batches, heat 2 tablespoons oil in each skillet over medium-high heat. Divide garlic between skillets and cook, stirring, until it is golden. Add mushrooms, cover and cook about 3 minutes, until mushrooms give up their liquid. Uncover, cook and stir until liquid has evaporated and mushrooms turn golden, about 8 minutes. Sprinkle with salt and pepper. Refrigerate and use within a week.

 

MEXICAN TACO SALAD

1 lg. head of lettuce, chopped

12 cherry tomatoes

1 green pepper, finely chopped

1 small purple onion, finely chopped

1 can chili beans, drained

1/2lb sharp Cheddar cheese, grated

1 small bottle of Catalina dressing

1 (11oz) bag crushed Fritos

Toss together the first 4 ingredients. Add remaining 4 ingredients.

 

MUSHROOM BISQUE

1 pound fresh mushrooms

1 quart chicken broth

1 medium onion, chopped

6 tablespoons butter

6 tablespoons all-purpose flour

3 cups milk

1 cup whipping cream

Salt and pepper

Dash Tabasco sauce

2 tablespoons (or more) sherry

 

Clean mushrooms and chop fine in a food processor. Simmer, covered, in the broth with the onion for 30 minutes.

 

Melt butter in a saucepan. Add flour and whisk until blended. Meanwhile, bring milk to a boil. Add all at once to the butter-flour mixture, stirring vigorously with the whisk until sauce is thickened and smooth. Add the cream.

 

Stir the cream sauce into the mushroom-broth mixture. Season to taste with salt, pepper and Tabasco. Reheat and add sherry before serving.

 

PEPPER CRUSTED STEAKS WITH GARLIC MASH

2 whole heads garlic, top1/4inch sliced off

4 tablespoons extra-virgin olive oil (divided)

1/4 cup kosher salt

1/3 cup coarsely ground Tellicherry or other peppercorns

4 8- to 10-ounce top loin, rib-eye or other high-quality steaks, 11/2 to 2 inches thick

2 tablespoons fresh thyme (or 1 tablespoon dried)

4 slices toasted crusty bread

 

Place heads of garlic in middle of a foot-long sheet of aluminum foil. Pour 2 tablespoons olive oil over garlic, then wrap foil tightly around. Place in a 300-degree oven, and roast the garlic for about 1 hour, or until cloves are soft.

 

Preheat broiler (to high, if you have that option). Blend salt and pepper, and rub mixture over all sides of steaks. Place steaks on a greased broiler pan and broil until as done as you like them, about 5 to 6 minutes per side for medium-rare. Remove from broiler, cover loosely with a foil tent and allow to rest for about 5 minutes.

 

While steaks are resting, squeeze roasted garlic cloves out of their skins and into a small bowl. Add remaining 2 tablespoons olive oil, thyme, and salt and pepper to taste, and mix well. Spread garlic mash over toast, top each piece of toast with a steak, and serve right away.

 

PEPPERED TUNA STEAKS

WITH KOREAN-STYLE SALAD

 

Salad:

 

1/2 cup shredded napa cabbage

1/4 cup fresh bean sprouts (see note)

1 cucumber, peeled, seeded and thinly sliced

1/4 cup soy sauce

1/4 cup rice vinegar

1 tablespoon minced ginger

1 tablespoon minced garlic

1 fresh chili pepper of your choice, minced (see note) WEAR GLOVES

2 tablespoons granulated sugar

2 tablespoons roughly chopped fresh basil

Salt and pepper to taste

 

Tuna:

 

4 8-ounce fresh tuna or ahi steaks, about 2 inches thick

1/4 cup coarsely ground Lampong or other peppercorns

Kosher salt to taste

 

To make salad: In a medium bowl, combine cabbage, bean sprouts and cucumber.

 

In a small bowl, combine soy sauce, vinegar, ginger, garlic, chili pepper, sugar, basil, and salt and pepper, and whisk together well. Add just enough to cabbage-cucumber mixture to moisten ingredients; toss well, cover and refrigerate.

 

To make tuna: Preheat broiler (to high, if you have that option). Rub tuna all over with ground peppercorns, and sprinkle with salt to taste. Place on a lightly greased broiler pan, and broil until done to your liking, about 4 minutes per side for medium-rare. To check for doneness, cut into 1 steak. When it is just translucent at the center, remove tuna from heat.

 

Distribute the salad among 4 plates, top each with a tuna steak and serve at once.

 

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.

 

PINEAPPLE CHEESE PIE

8 oz. package cream cheese - softened

16 oz. container whipped topping (Cool Whip)

8 oz. can crushed pineapple, drained

8 oz. can pineapple slices or chunks, drained (for garnish, if desired)

ready made graham cracker pie crust

With a hand mixer or food processor, blend the cream cheese and crushed

pineapple until smooth. Stir in the whipped topping and spread into the

pie crust. Garnish with pineapple slices or chunks and refrigerate for 2

hours until firm.

 

PORK CHOP CASSEROLE

3/4 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon ground black pepper

6 pork chops -- 3/4" thick

2 tablespoons vegetable oil

10 1/2 ounces cream of mushroom soup -- condensed, undiluted

2/3 cup chicken broth

1/2 teaspoon ground ginger

1/4 teaspoon dried rosemary

1 cup sour cream -- divided

2 3/4 ounces french-fried onions -- divided

In a shallow bowl, combine the flour, salt, and pepper; dredge pork chops.

Heat oil in a large skillet; cook pork chops for 4 to 5 minutes per side or

until browned. Place in a single layer in an ungreased 13- x 9-inch baking

dish. Combine soup, broth, ginger, rosemary, and 1/2 cup sour cream; pour

over chops. Sprinkle with half the onions. Cover and bake at 350 degrees for

45-50 minutes. Stir remaining sour cream into sauce. Top chops with

remaining onions. Return to the oven, uncovered for 10 minutes. Yield: 6

servings.

PORK LOIN DIJONNAISE WITH PEACH SAUCE

 

1/4 cup Dijon mustard

1/4 cup mayonnaise

2 pounds pork loin, lean, boneless

2 cups seasoned bread crumbs

1 tablespoon butter or margarine

1 small onion -- diced

2 cloves garlic -- minced

3 cups white grape juice

1 tablespoon chicken bouillon granules

16 ounces sliced peaches -- canned, undrained, diced

 

Combine mustard and mayonnaise; brush over roast. Coat roast with bread

crumbs, and place roast on a rack in a roasting pan.

 

Bake at 400 degrees F. for 20 minutes; reduce heat to 325 degrees F. and

bake 1 1/2 hours or until a meat thermometer inserted into thickest portion

registers 160 degrees F. Slice roast and keep warm.

 

Melt butter in a heavy saucepan. Add onion and garlic, and saute until

tender. Stir in grape juice, bouillon granules, and peach slices; bring to a

boil. Cook 10 minutes or until mixture is reduced by two-thirds, stirring

occasionally. Serve with pork. Yield: 8 servings.

 

QUICK DINNER

 

2 packs (10 each) of refrigerated biscuits

1 lb. ground beef

2 tbsp. yellow mustard (or to taste)

chopped onion to taste

1 cup shredded mozzarella cheese

1 egg white

Brown ground beef and drain excess fat. Add mustard, onions and mozzarella cheese and stir until cheese is melted. Flatten out half of the biscuits on a couple of baking pans to about 5 inches around. Add about 2 tbsps. of the ground beef mixture to each. Flatten the other half of the biscuits and place on top of the ground beef mixture. Press edges together and make small slits on top for steam. Using a pastry brush, brush on a little egg white. Cook for same amount of time as the refrigerated biscuits. Top with butter or Ranch dressing.

QUICK LOW FAT APPLE CRISP

 

3 medium cooking apples pared and sliced

2 Tbsp. lemon juice

2/3 c. quick oats

2/3 c. packed brown sugar

1/2 c. unbleached flour

1/4 c. unsweetened applesauce

2 Tbsp. margarine or butter, softened

1/4 tsp. ground cinnamon

1/4 tsp. nutmeg

1/4 tsp. allspice

 

Place the sliced apples in a 8 x 8 x 2 glass baking dish that has coated with cooking spray. Sprinkle with lemon juice. Blend remaining ingredients together gently with a fork. Cover the apples with the crumbly mixture and microwave uncovered for 7 to 10 minutes. Serve with low fat vanilla frozen yogurt if desired.

 

QUICK VEGETABLE SAUTE

1 1/2 c. broccoli florets*

1 large onion, sliced

2 cloves garlic, minced

1T. sesame seeds

1t. Italian seasoning

1 1/2 T. olive oil

Saute sliced onion, minced garlic and sesame seeds in the olive oil in a wok

or large skillet until onions are transparent and sesame seeds are browned.

Add broccoli florets; cover, cook about 5 minutes until broccoli has achieved the degree of doneness that your family prefers. (Some like it hot and raw.)

* Can use zucchini or any other vegetable, or add more onions. Also, a

mushroom or two cut up and sauteed with the onion and garlic is a nice

touch. Made with zucchini, it makes a good topping for pasta - add some

grated parmesan or Romano. Saute some chicken breast strips to go along

with it, and you've got a meal.

 

 

 

ROASTED COD WITH MUSHROOMS AND VEGETABLES

12 ounces mushrooms, any variety

1/4 cup olive oil

2 teaspoons chopped fresh rosemary leaves or 1 scant teaspoon dried

11/4 teaspoons salt

1 teaspoon ground black pepper

11/2 pounds red-skinned potatoes, sliced

1 large onion, sliced

5 medium cloves garlic, chopped

11/4 pounds cod or other firm-fleshed white fish

 

Preheat oven to 400 degrees. Trim mushroom stems and cut mushrooms into thick slices; set aside.

 

In a small cup, combine oil, rosemary, salt and pepper.

 

In a 13-by-9-inch ovenproof dish, combine mushrooms, potatoes, onion and garlic. Add 3 tablespoons of the seasoned oil and toss. Bake 10 minutes. Stir and bake 15 minutes longer, until vegetables are tender.

 

Cut fish into 4 portions. Put fish on top of vegetables and drizzle remaining 1 tablespoon seasoned oil over fish. Bake just until fish is opaque in its thickest part, 10 to 12 minutes.

 

ROSE PETAL WINE

One day before you prepare the must you should make a yeast starter:

 

For one gallon of wine:

4 oz. Water

1 tsp. sugar

1/4 tsp. nutrient

Pinch of citric acid

1/4 tsp. yeast

For five gallons of wine:

2 cups water

2 tbs. sugar

1/2 tsp. nutrient

1/4 tsp. citric acid

1 package of yeast

 

Mix all the ingredients in an appropriate size bottle and shake to combine.

Loosely cover the bottle, do not seal it tight; a cloth held in place with

a rubber band will work fine. After sitting for a day this mixture should

be fermenting and can be added to the must.

The must:

6 cups rose petals (fresh) whites removed

1/4 lb. chopped white raisins

5 3/4 cups sugar

2 tsp. yeast nutrient

2 tsp. acid blend

1 Campden Tablet (crushed)

Yeast - All purpose or Rhinewine

 

Boil one gallon of water and combine with rose petals, raisins, and sugar

in your primary fermenter. Allow the mixture to cool to around 75 degrees

and add yeast nutrient, acid blend and campden tablet.

 

SALMON WITH BROWN SUGAR AND MUSTARD GLAZE

 

3 TBSP light brown sugar

1 TBSP honey

2 TBSP butter

1/4 c dijon mustard

2 TBSP soy sauce

2 TBSP olive oil

1 TBSP finely grated ginger

vegetable oil

 

Melt brown sugar, honey and butter in a small over medium high heat. Remove

from heat and whisk in the mustard, soy sauce, olive oil and ginger. Let

cool.

 

Preheat grill to med heat & brush salmon with oil and season with salt &

pepper. Place salmon skin side down on grill. Coat flesh of fillet with

brown sugar mixture, Grill 6-8 minutes to medium doneness, turning once

after 5-6 minutes. (depends on thickness of fillet) - I coat the other side

with sauce once flipped too. Can also be broiled.

 

SCALLOP SAUCE

 

2 T. olive oil

2 cloves garlic, smashed and minced

2 pounds small sea scallops, cleaned

1 T. fresh cilantro, minced

1 t. dried tarragon

1-1/2 cups dry white wine

2 Anaheim chilies, roasted, peeled and seeded and cut into small strips

WEAR GLOVES WHILE PREPARING THE CHILIES

In a large skillet place the olive oil and heat it on medium high until it is hot. Add the garlic and sauté it for 45 seconds or until it begins to turn brown. Add the sea scallops and cook them on 1 side for 1/2 minute per side. Remove the scallops and place them on a warm plate. To the skillet add the cilantro, tarragon, Anaheim chilies and white wine. Cook the ingredients for 5 minutes or until the sauce is reduced by 1/2. Add the scallops (place the uncooked sides down on the pan) and cook for 4 minutes.

 

SEARED SCALLOPS WITH FIERY FRUIT SALSA

1 small papaya, peeled, seeded and chopped

1/2 red bell pepper, seeded and chopped

1 medium red onion, chopped

2 tablespoons fresh lime juice

1 tablespoon chopped fresh cilantro

1 teaspoon minced jalapeno chili (see note) WEAR GLOVES

1/2 teaspoon salt (divided)

2 tablespoons all-purpose flour

Freshly ground pepper

1 pound sea scallops, muscle tabs removed (see note)

1 tablespoon olive oil

 

In a bowl, combine the papaya, bell pepper, onion, lime juice, cilantro, jalapeno and 1/4 teaspoon salt.

 

In a large self-closing plastic bag, combine flour, ground pepper and the remaining 1/4 teaspoon salt; add the scallops, seal the bag and shake to coat the scallops.

 

Heat a large nonstick skillet. Swirl in the oil. Shake the excess flour off the scallops and place them in the hot oil. Cook, turning, until the scallops are golden brown on the outside and just opaque in the center, about 1 minute per side. Serve the scallops over the salsa.

 

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

 

Note: Scallops often come with tabs of muscle still attached to them. The muscle is tough and should be removed before cooking. To remove, peel the muscle tab away from the scallop and discard.

 

SOFT LENTILS WITH ROASTED TOMATOES

AND CARAMELIZED ONIONS

 

Serve this lentil dish with any kind of plain grain or pasta, or simply with bread and a salad. Both the tomatoes and the lentils can be prepared ahead of time.

 

1 tablespoon olive oil

1 tablespoon butter

3 cups minced onion

11/2 teaspoons salt

1 cup minced roasted tomatoes (see note) or 1 cup diced canned tomatoes

1 tablespoon firmly packed brown sugar

1 tablespoon balsamic vinegar

8 cups cooked lentils (see note)

Black pepper to taste

Pitted, sliced green olives (optional, for garnish)

 

Preheat oven to 350 degrees. Lightly oil or spray a shallow, 9-by-13-inch casserole dish or a large oval gratin pan.

 

Heat the olive oil in a large, deep skillet or Dutch oven, then add the butter and let it melt into the oil. Stir in the onion and salt, and cook, covered, over low heat for about 30 minutes, stirring often. The onions should be very soft and golden.

 

Add the tomatoes, cover, and cook for another 15 to 20 minutes, stirring frequently.

 

Add the sugar, vinegar, lentils and pepper, and stir well. Transfer to the prepared baking pan, cover tightly with foil, and bake for about 45 minutes or until heated through.

 

Serve hot, topped with a scattering of sliced green olives.

 

Note: To prepare tomatoes, roast about 6 plum or 3 large beefsteak tomatoes; peel, seed and mince them, then measure out 1 cup to use in this dish. If you are short on time, you can substitute the canned tomatoes.

 

To peel tomatoes, plunge into boiling water for 30 seconds to 1 minute. Remove immediately and plunge into cold water. Skin should slip off easily.

 

Note: For 8 cups of cooked lentils, begin with 4 cups dried. Red lentils cook more quickly and are a prettier color than the green or French varieties, but you can use any kind for this dish and it will come out fine. Rinse them well, place in a pot with 10 cups of water, bring to a boil, then simmer until very soft (20 minutes for red lentils, 30 to 40 minutes for green or French). After you measure the 8 cups, you'll probably have some left over. You can add the extra lentils to a vegetable soup, a salad or some cooked grains.

 

 

 

 

 

SOUFFLE WITH ZUCCHINI AND HERBS

2 tablespoons olive oil

1 onion, finely diced

1 to 2 cloves garlic, peeled and finely diced

1 sprig fresh rosemary (or 4 to 5 sprigs fresh thyme), finely chopped

2 to 3 fresh sage leaves

1 or 2 zucchini, grated or cut into fine strips

3/4 cup plus 2 tablespoons whipping cream

4 eggs, separated

1/2 cup freshly grated parmesan cheese

Salt and pepper to taste

Pinch freshly grated nutmeg

 

Preheat oven to 350 degrees.

 

Place a 2- to 3-quart souffle dish in a shallow pan such as a broiler pan, and fill the pan with enough water to come about 2/3 of the way up the souffle dish. Remove souffle dish from the water and coat inside with oil.

 

In a medium skillet, heat the olive oil over medium heat. Fry onion and garlic until golden yellow. Add rosemary, sage and zucchini and cook for 1 to 2 minutes. Pour in the cream; cook, stirring, until cream is reduced by about half. Take off the stove and allow to cool a little.

 

Stir the egg yolks and parmesan cheese into the zucchini mixture. Season to taste with salt, pepper and nutmeg.

 

Beat egg whites to stiff peaks; carefully fold into zucchini mixture. Spoon mixture into the oiled souffle dish; set the souffle dish into the water bath and place in the oven. Bake for 30 to 35 minutes, or until the souffle's top is golden brown.

 

SPICY BAKED MUSHROOM BEEF AND PASTA

 

2 cups Wagon Wheel Pasta, uncooked

2 t olive oil

8 oz. Fresh White Mushrooms, quartered

1/2 t Garlic, minced

1/4 cup Green Onions (scallions), sliced

1/2 t Salt

1/4 t Ground Black Pepper

8 oz. Ground Sirloin or Ground Turkey

1 can (19-1/2 oz.) Low Sodium Black Beans, rinsed

1 jar (11-1/2 oz.) of your favorite Chunky Salsa

1/2 cups Hot pepper Yogurt Jack Cheese, shredded, divided

1/4 cup Tortilla Chips, crushed (we use the blue chips)

Heat oven to 375 degrees. Cook pasta in salted water according to package directions. Drain; rinse under warm water; set aside. Meanwhile, in a large skillet heat vegetable oil until hot. Add mushrooms and garlic; cook, stirring occasionally, until golden, about 5 minutes. Stir in green onions, salt and pepper; heat until hot, about 1 minute. Add beef; cook until brown, stirring occasionally to crumble beef, about 5 minutes. Stir in black beans, salsa and 1 cup of the cheese; cook, stirring frequently, about 1 minute; remove from heat. Stir in reserved pasta. Spoon into a 9" square baking pan; sprinkle with tortilla chips and the remaining 1/2 cup cheese. Bake uncovered, until hot and bubbly, about 30 minutes. Serve immediately. serves 4

 

SPINACH and MUSHROOMS

AND BROWN RICE WITH CHEESE

1 tbsp Olive oil

3 tbsp Butter

1 large Garlic clove -- minced

1 c Mushrooms -- sliced

1 1/2 lb Spinach - shredded (about 5 cups)

1/4 tsp Pepper

1 1/4 cup Cheddar cheese -- shredded

1/2 cup Cottage cheese - small Curd

3 cups Short-grain rice -- cooked

6 slices Mozzarella cheese

Paprika

Preheat oven to 400. Oil an 8" square baking dish.

Heat oil and butter in a 10 inch skillet. Add garlic and mushrooms and cook, stirring, for 1 minute. Add spinach and stir and cook about 2 minutes, or until spinach wilts. Stir in pepper, cheddar cheese, and cottage cheese and set aside.

Make a layer of rice on bottom of baking dish. Spoon spinach cheese mixture evenly over rice. Top with mozzarella cheese and sprinkle with paprika. Bake for 8 to 10 minutes then broil for about 1 minute, or until cheese is bubbly and brown. Cut into squares and serve very hot.

 

SWEET POTATO AND PEANUT STEW

1/4 cup peanut oil (plus 1 teaspoon if making meat version)

1 onion, chopped

1 red or green bell pepper, chopped

1 fresh jalapeno or serrano pepper, seeded and minced (see note) WEAR GLOVES

4 cloves garlic, minced

1 packed tablespoon minced fresh ginger

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon crushed red pepper flakes

2 sweet potatoes, peeled and cut into 11/2-inch pieces

1/3 cup tomato paste

Salt and ground black pepper to taste

12 ounces ground beef or turkey (optional)

2 small zucchini (1-inch diameter), trimmed and sliced

1/2 cup peanut butter (chunky or smooth), preferably unsalted

Hot cooked rice or couscous (optional)

 

In a large, heavy saucepan over medium-low heat, heat1/4cup peanut oil; add onion, bell pepper and jalapeno. Cook until the vegetables are tender but not brown, 7 to 10 minutes.

 

Add garlic and ginger; cook for another 2 to 3 minutes. Stir in chili powder, cumin and red pepper flakes; cook for 1 minute. Add sweet potatoes, tomato paste, salt and pepper. Add enough water to barely cover the vegetables and mix well. Bring to a boil, lower the heat, cover and simmer for 45 minutes, stirring occasionally.

 

Add the cooked ground meat, if using (see note), and zucchini; cook for another 15 minutes.

 

Place peanut butter in a small bowl; stir in 1 cup of the stewing liquid until smooth; add peanut butter mixture to the stew. Mix well and cook stew another 15 minutes. Season to taste with salt and black pepper.

 

Serve plain or with hot cooked rice or couscous.

 

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

 

Nonvegetarian version: In a medium skillet over high heat, saute ground meat in 1 teaspoon peanut oil, turning often, until browned. Add to stew as directed.

 

SWEET POTATO CORN SOUP

 

1 cup finely chopped onion

2 cloves garlic, minced

1/2 teaspoon salt

2 teaspoons curry or chili powder

1 teaspoon vegetable oil

1 medium sweet potato, peeled and cubed

2 cups fresh or frozen corn kernels

3 cups water

1 cup peanuts

Chopped fresh cilantro or basil

Slices of lime

 

In soup pot, saute onion, garlic, salt and curry powder in heated oil for 7 minutes or until onions are soft.

 

Add sweet potato, corn and water; simmer 20 minutes. Puree half of mixture with peanuts in blender and return to pot to heat through.

 

Serve garnished with cilantro and slices of lime.

 

TACOS DE PESCADO TIKIN XIK

 

Perhaps you've gone fishing in the Yucatan and, upon returning, had your Mexican guide split open some of your catch, smear it with anchiote and grill your tikin xik on a banana leaf over a wood fire. With a little blazing habanero salsa and some fresh tortillas, there is simply no better eating. I love the perfume that wafts from a grill full of banana leaves, and I'm sold on the flavor it imparts to the fish. Don't be afraid the leaves will burn; If your fire is only medium hot, the leaves will crisp slightly, but will still be pliable. Makes about 12-16 tacos

 

For 1/3 cup essential garlicky achiote seasoning paste:

2 tablespoons achiote seeds

2 teaspoons whole allspice, preferably freshly ground

1 teaspoon black pepper, preferably fresh ground

1 1/2 teaspoons dried oregano, preferably Mexican

3 tablespoons cider vinegar

6 garlic cloves, peeled

Salt, about 1 generous teaspoon

3 tablespoons fresh sour orange or lime juice

1 to 1 1/2 pounds skinless fish fillets (such as sea bass,

snapper, grouper, halibut, mahimahi), cut into 4 pieces

1 banana leaf (you'll need a piece at least 2 feet long, 10-12 inches wide), plus

extra for garnish if you wish, defrosted if frozen

12-16 corn tortillas (plus a few extra in case some break)

About 1 cup salsa(essential chopped tomato habanero salsa)

 

1. Making 1/3 cup essential garlicky achiote seasoning paste. Very finely pulverize the achiote in a spice grinder, then transfer it to a small bowl and mix in the allspice, pepper, oregano and vinegar (you'll have a crumbly, very thick mixture at this point). Roughly chop the garlic, sprinkle with the salt, then on your cutting board work the two into a smooth paste with a spoon or the flat side of a knife. Scoop the achiote mixture into the garlic, work the two together , then dribble on and work in enough water (about a tablespoon or 2) to give it all the consistency of a thick but spreadable paste.

 

2. Marinating the fish: Stir together 3 tablespoons of the achiote seasoning (cover and refrigerate the rest to use as seasoning for rice or marinade for chicken or pork). and the sour orange or lime juice in a shallow dish. lay in the fish fillets and turn to coat well with the marinade. cover and refrigerate about an hour but not longer than 3 hours.

 

3. Finishing the dish. Light a gas grill or prepare a charcoal fire, letting the coals burn until they are covered with a gray ash and medium hot. Position the grill grate about 8 inches above the coals and lightly oil.

 

While the grill is heating, tear off eight 1/2 inch strips of banana leaf ( tear with the grain-each strip will be about 12 inches long). Cut the remaining leaf into 4 sections; they should be about twice as wide as your filets.

Lay out the section of leaf, center a fillet on it, spoon on a little of the marinade that's still in the dish, then fold the leaf over to enclose the fillet and fold both ends up. Tie each direction with one of the banana leaf strips. Wrap the other fillets in the same manner.

Set up a steamer(a vegetable steamer in a large saucepan filled with 1/2 inch of water works well); heat to a boil . Wrap the tortillas in a heavy kitchen towel, lay in the steamer and cover. Boil 1 minute, turn off the heat and let stand without opening for 15 minutes.

Lay the fish packets on the medium hot grill. Cover the grill and cook for about 10 minutes, a little longer for large fillets-there's really no way to tell if the fish is done enough to flake without opening a package, though 10 minutes is about average.

 

You have two choices for serving; Either remove the fish from the packages, slice into 1/2 inch strips and serve on a small warm platter (be sure to drizzle on all the juices from the packets) with salsa and warm tortillas passed separately; or carefully open the packets, fold the leaves back and under, creating a little nest for the fish, and serve each guest a packet to pick at, flaking off fish to dollop with salsa, wrap in warm tortillas and enjoy immensely.

 

Advance preparation: The achiote seasoning paste can be made a week or more in advance of marinating the fish. the fish can marinate as long as 3 hours before grilling.

 

Shortcuts: Commercial achiote paste can replace homemade, and banana leaves may be omitted(make sure your grill grates are well oiled to ensure that the fish wont stick)

 

Variations and Improvisations: perhaps you'll want to make extra to have leftovers to flake into pasta (penne would be nice); top the dish with chopped tomato salsa and Parmesan, if you want, and you'll be ready to eat . You can prepare the same dish with 4 boneless, skinless chicken breasts (you'll have a hurry up pollo pibil); simply increase the grilling time to about 15 minutes.

 

THREE SOUP CHICKEN

6 boneless, skinless chicken breasts (use 8 if they're small)

1 box Uncle Ben's Long Grain Wild Rice

2 cans of Campbell's creamed soups (any of them work; cream of broccoli, cream of asparagus, and cream of mushroom are preferred)

3/4 can (soup can) of milk (low fat will work)

salt and pepper to taste

Mix uncooked rice with seasoning packet, together with the soups and milk.

Pour a small portion (enough to lightly cover) in the bottom of 13 x 9 glass

baking dish. Add chicken breasts. Cover with remaining mixture. Cook

uncovered in 350 degree oven for 45-50 minutes. Serve with a side salad and

corn bread. (Makes great leftovers and is a great dish for dinner parties).

 

TOMATO BEEF

 

2 tablespoons oyster-flavored sauce (Sun Luck is one brand)

2 tablespoons Chinese rice wine, dry sherry or Japanese rice wine (sake)

3/4 pound round steak, thinly sliced

1/3 cup chicken broth

3 tablespoons ketchup

1 tablespoon hoisin sauce

1 tablespoon firmly packed brown sugar

1 teaspoon chili garlic sauce (Lan Chi is one brand)

1 tablespoon vegetable oil

1 cup green bell pepper, cut into 1-inch pieces

2 medium tomatoes, each cut into 8 wedges and then halved

Stir-fried noodles (optional; see note)

 

Combine the oyster-flavored sauce and rice wine in a bowl. Add the beef and stir to coat. Let stand for 10 minutes.

 

Combine the chicken broth, ketchup, hoisin sauce, brown sugar and chili garlic sauce in a bowl to make a sauce.

 

Place a wok over high heat until hot. Add the oil, swirling to coat the sides. Add the beef and stir-fry until no longer pink, 11/2 to 2 minutes. Add the bell pepper and tomato; stir-fry for 1 minute. Add the sauce mixture and bring to a boil. Serve.

 

Note: Stir-fry fresh yakisoba-type noodles or cook dried noodles according to package directions, then stir-fry.

 

TOMATO BEEF

 

2 tablespoons oyster-flavored sauce (Sun Luck is one brand)

2 tablespoons Chinese rice wine, dry sherry or Japanese rice wine (sake)

3/4 pound round steak, thinly sliced

1/3 cup chicken broth

3 tablespoons ketchup

1 tablespoon hoisin sauce

1 tablespoon firmly packed brown sugar

1 teaspoon chili garlic sauce (Lan Chi is one brand)

1 tablespoon vegetable oil

1 cup green bell pepper, cut into 1-inch pieces

2 medium tomatoes, each cut into 8 wedges and then halved

Stir-fried noodles (optional; see note)

 

Combine the oyster-flavored sauce and rice wine in a bowl. Add the beef and stir to coat. Let stand for 10 minutes.

 

Combine the chicken broth, ketchup, hoisin sauce, brown sugar and chili garlic sauce in a bowl to make a sauce.

 

Place a wok over high heat until hot. Add the oil, swirling to coat the sides. Add the beef and stir-fry until no longer pink, 11/2 to 2 minutes. Add the bell pepper and tomato; stir-fry for 1 minute. Add the sauce mixture and bring to a boil. Serve.

 

Note: Stir-fry fresh yakisoba-type noodles or cook dried noodles according to package directions, then stir-fry.

 

TURKEY BREAST WITH APRICOT MUSTARD GLAZE

 

Turkey Breast (4-6 pounds)

1/4 cup apricot preserves

2 Tbsp. Dijon-style mustard

 

In (13 x 9 x 2 inch) roasting pan, place turkey breast on rack. Bake uncovered 325 degrees (Fahrenheit) 2 to 2-1/2 hours or until meat thermometer registers 170 to 175 degrees (Fahrenheit) in deepest part of breast. In small bowl combine apricot preserves and mustard. Brush glaze over breast during final 15 minutes of cooking. Serves 10

 

 

 

VEGETABLE BEAN AND NOODLE CASSEROLE

1 1/2 cups Onion -- chopped

1 1/2 cups Celery -- chopped

3 tablespoons Salad Oil

1/3 cup Whole Wheat Flour

3 cups Vegetable Broth

1 medium Potato -- diced

1/2 pound Mushrooms -- sliced

1 large Tomato -- peeled and chopped

1/2 teaspoon Rosemary

1/2 teaspoon Thyme

1/2 teaspoon Sage

1/2 teaspoon Seasoned Salt

1/4 teaspoon Black Pepper

1/4 teaspoon Dry Mustard

2 cups Soybeans, cooked

3 cups Whole Wheat Noodles -- cooked

3 medium Tomatoes -- sliced

1/3 cup Parsley -- minced

Saute onion and celery in oil in a large Dutch oven until soft. Stir in flour and cook several minutes, stirring over medium heat. Reduce heat and slowly add soy bean stock, stirring constantly. Add carrots, potato, mushrooms, chopped tomato, herbs and seasonings, then bring to a boil to thicken, stirring constantly. Remove from heat and set aside. Alternate layers of soy beans and noodles in a greased 12x8x2-inch baking dish and pour some of the vegetable gravy over each layer. (Gravy should come almost to top of mixture.) Arrange tomato slices over top and sprinkle with parsley. Bake in preheated 350 degree F oven for 40 minutes.

 

WILD RICE WITH SLIVERED ALMONDS

 

3 cups vegetable broth

1 1/2 tsp. soy sauce

1/2 tsp. dried thyme

1 cup wild rice, uncooked

1 medium onion, chopped

1 stalk celery, chopped

1 Tbsp. plus 1 tsp. canola oil

1/2 cup slivered almonds, toasted

 

Combine broth, soy sauce, and thyme and 1 tsp. oil in a heavy saucepan; bring to a boil. Gradually add the rice, stirring constantly. Cover and reduce to the low heat (med. low for electric stoves); simmer 60 - 65 minutes or until rice pops, is tender, and liquid is absorbed. Set rice aside. Saute onion and celery in 1 Tbsp. oil until tender. Add to rice and almonds; toss and serve.

 

Variation: Toss in 1 cup cooked long grain white rice and steamed carrots for a light & tasty pilaf. Serves 8 to 10.

 

SHALOM FROM SPIKE & JAMIE



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