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

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Recipes from Spike & Jamie

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Contents Disk 211

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).

ANOTHER MEAT LOAF RECIPE

APRICOT BARBECUE SAUCE

APRICOT FRANGIPANE CAKE

APRICOT PECAN WHITE CHOCOLATE SCONES

BARBECUE SAUCE FOR CHICKEN OR CHOPS.

BARBECUEDTURKEY

BLOODY MARY POT ROAST

BLUE PLATE SPECIAL HALIBUT

BROCCOLI RAISIN SALAD

CARIBBEAN CHICKEN SALAD WITH PEANUTS

CHICKEN AND BROCCOLI CASSEROLE

CHICKEN AND RICE

CHICKEN WITH ROASTED SHALLOTS AND HO

CHOCOLATE APPLESAUCE CAKE

COLORFUL GAZPACHO

COOKIE CUTTER CAKES

CREAMED SPINACH CASSEROLE

CURRY GRILLED CHICKEN

DR PEPPER

FIESTA TACO SALAD

FRESH FRUIT CREPES

FRUIT CREPES

GOLDEN POTATOES

GORGONZOLA QUESADILLA

HOME MADE ICE CREAM

HOMEMADE ICE CREAM II and III

HOT AND SOUR OVEN FRIED TURKEY

HUNGRY MANS MANICOTTI

HYBRID OF GERMAN SUGAR

JESSICAS SWEET PEPPER RELISH

KITCHEN TIPS

LEMON CAKE

LEMON SUGAR CAKE

MARINATED SLAW

MOLASSES COOKIE CRINKLES

NO KNEAD BUTTERY PAN ROLLS

NUTTY MILKSHAKES

ONE POT CHICKEN WITH NOODLES

ORIENTAL CHICKEN SALAD

PASTA SALAD

PEPPERMINT CHOCOLATE FUDGE

PICKLED ASPARAGUS SPEARS

POPPY SEED CAKE

PORK TENDERLOIN

POUND CAKE

RED PEPPER CHEDDAR CORNBREAD

RHUBARB STRAWBERRY VELVET PUREE

RISOTTO INFORMATION

RISOTTO WITH PEAS

ROAST COD WITH RASPBERRY SAUCE

ROASTED BEET SALAD

SAUSAGE HASH BROWN CASSEROLE

SCALLOPS IN PEANUT SAUCE

SHRIMP AND PEACH BROCHETTES

SPAGHETTI WITH SPICY TUNA AND CAPERS

STALKING THE HEALTHY ASPARAGUS SPEAR

STRAWBERRY ICE

SUMMER SUNDAE BUFFET

TACO SALAD

TEXAS SALAD

WIENERSCHNITZEL CHILI SAUCE

ZESTY RHUBARB SAUCE

 

 

 

 

 

ANOTHER MEAT LOAF RECIPE

This recipe can be cut in half. I usually make a large loaf because I have a

growing son and it amazes me sometimes the amount of food he can consume!!

2 lbs ground beef

2 eggs

1 tsp. prepared mustard

1/4 tsp ground black pepper

1/2 cup finely chopped onion (more or less to taste)

1 cup rice (I use instant, but you can use real rice, just pre-cook it)

2 cans 10 3/4 oz size or 1 Family Size can of Cream of Mushroom soup, divide

1/2 cup of the soup set aside.

Mix meat, eggs, onions and mustard and pepper, add the 1/2 cup of soup, then

add the rice, and mix well. Make in to a loaf in a baking pan, like a cake pan, not on a cookie sheet. Bake in a 350 degree oven approx. 1 hr, or until done, depending on your oven. While baking, mix remaining soup with enough

hot water to make a pourable consistency. When meatloaf is done remove from

oven, pour soup over entire meatloaf and return to oven until soup is bubbly.

 

APRICOT BARBECUE SAUCE

1/2 cup Olive Oil

1/2 cup Wine Vinegar

1 cup Apricot Nectar

1/4 cup Brown Sugar

2 tablespoons Dijon Mustard

1 teaspoon Salt

1/2 teaspoon Chili Powder

Combine all ingredients in a saucepan and heat until boiling over medium

heat. Boil for 1 minute, then cool at room temperature, and refrigerate

until ready to use. This is a great one to use on pork or chicken.

 

APRICOT FRANGIPANE CAKE

Serves 6

1 stick butter or margarine, softened

1/2 cup sugar

1/2 teaspoon almond extract

3/4 cup all-purpose flour

1 teaspoon baking powder

1/2 cup ground almonds

2 eggs

8 ripe apricots, halved and pitted

2 tablespoons apricot jam

2 teaspoons water

1/4 cup sliced almonds

 

Preheat oven to 350 degrees. Line a 9-inch round pan with parchment or wax paper. Spray with non-stick cooking spray.

 

Beat butter or margarine with sugar until pale and fluffy. Beat in almond extract.

 

Mix flour, baking powder and ground almonds in a bowl. In a separate bowl, whisk eggs until pale and thick.

 

Fold dry ingredients into butter mixture, alternately with whisked eggs. Spoon mixture into prepared pan and arrange apricots, rounded-side up, on top. Bake for 35 minutes.

 

Cool cake in pan for 10 minutes. Carefully remove cake from pan, lift off parchment or wax paper, then place, with apricot side up, on a wire rack. Cool for 10 minutes more.

 

Melt apricot jam with water in a small pan. Press mixture through a sieve into a bowl. Brush top of cake with apricot glaze and scatter almonds on top.

 

APRICOT PECAN WHITE CHOCOLATE SCONES

Makes 24 scones

 

This recipe makes a triple batch of 8 scones per pan; they freeze beautifully. If frozen, defrost, then heat in the oven about 10 minutes at 300 degrees to heat through and crisp the crust.

 

6 cups all-purpose flour

1 cup granulated sugar

2 tablespoons baking powder

1 1/2 teaspoons salt

3/4 cup chilled butter (1 1/2 sticks)

1 1/2 cups finely chopped dried apricots (snip with scissors, holding several

apricots at a time)

3 cups chopped toasted pecans (see note)

8 ounces white chocolate chips (11/3 cups)

1 3/4 cups whipping cream

3 eggs

1 tablespoon vanilla

 

Preheat oven to 350 degrees.

 

In a large bowl, sift together flour, sugar, baking powder and salt. Cut in butter with pastry blender until consistency of dry oatmeal.

 

Add snipped apricots, pecans and white chocolate chips; mix lightly with a fork.

 

In a medium bowl, combine cream, eggs and vanilla. Add to dry ingredients, stir until dough just begins to come together. (If it is quite dry, add slightly more cream, a tablespoon at a time).

 

On board, knead gently 5 or 6 times. Do not overwork. Divide into desired size pans; this amount works out to fill three 9-inch pans, each pan cut lightly into 8 wedges, pulled slightly apart so they can be easily separated.

 

Bake for 20 to 30 minutes, or until a skewer comes out clean.

 

Refrigerate until serving.

 

Note: To toast nuts, place in 350-degree oven for about 7 to 10 minutes, until you begin to smell them and they're lightly browned.

 

BARBECUE SAUCE FOR CHICKEN OR CHOPS

 

1/2 cup soy sauce

1 T tarragon vinegar

1 T crushed garlic (or minced onion)

2 1/2 T brown sugar

1 T ground ginger

Mix ingredients together and marinate the meat overnight. Baste the meat

with the marinade as it cooks either over the grill or under the broiler.

 

BARBECUEDTURKEY

(or Chicken)

Whole turkey breast, cut into strips

2 c. 7-Up or Sprite

1/2 c. Soy Sauce

1/4 tsp. garlic powder

1 c. oil

1tsp. horseradish

Marinate 12 hours ahead in refrigerator. Barbecue.

 

 

 

 

BLOODY MARY POT ROAST

1 3- 3 1/2 lb boneless beef bottom round roast

3 cloves of garlic, sliced thinly

2 Tbsp cooking oil

3/4 cup bloody Mary mix ** See below for homemade bloody Mary mix

1/4 cup vodka (substitute water for non-alcoholic)

1 Tbsp prepared horseradish

1/2 tsp Worcestershire sauce

1 clove garlic, minced

2 Tbsp vodka (or water)

4 tsp cornstarch

Trim fat from the roast. Cut slits in several places, each slit 1/2" long and 1" deep. Insert a small slice of garlic into each slice.

In a 4-quart Dutch oven, brown roast on all sides in hot oil. Remove from

heat and drain off fat.

 

Combine bloody Mary mix, 1/4 cup vodka or water, horseradish, Worcestershire

sauce, and minced garlic in bowl. Slowly pour over roast.

Bake uncovered in a 325 degree F oven for 2 - 2 1/2 hours or until very tender. Transfer to a platter, reserving juices in Dutch oven. Keep roast warm.

For gravy, measure cooking juices; skim off fat. Add enough water to measure 1 1/2 cups. Return juices to Dutch oven. Combine 2 Tbsp vodka (or water) and cornstarch and stir into reserved juices. Cook and stir over medium heat until bubbly. Simmer for 1 minute. Slice meat thinly across the grain. serve with gravy.

Serves 10-12

 

Homemade Bloody Mary Mix

Tomato Juice

dash of Celery Salt

dash of Salt and Pepper

Horseradish to taste - the more, the spicier

Tabasco to taste - the more, the more zip!

few dashes of Worcestershire sauce

 

BLUE PLATE SPECIAL HALIBUT

Makes 6 servings

 

This fish entree runs a little over the recommended daily amount of fat (30 percent), but that figure drops when factored in with the rest of the meal. Serve it with a fresh salad along with microwave-steamed chunks of red potatoes and sliced baby carrots. A few minutes before serving, add some broccoli to the spuds to steam.

 

11/2 pounds halibut fillets or steaks (see note)

1/4 cup light mayonnaise

2 tablespoons minced green or red onion

1 teaspoon dried dill weed

Salt to taste (optional)

 

Preheat oven to 400 degrees.

 

Line 8-inch square baking dish with aluminum foil and place fish on foil.

 

Mix mayonnaise, onion, dill and salt and spread over halibut.

 

Bake about 20 minutes or until fish flakes when tested with a fork, or about 10 minutes per inch of thickness.

 

Note: You can make this dish with salmon, cod or swordfish.

 

BROCCOLI RAISIN SALAD

2 bunches chopped broccoli

1/2 cup onion -- cut into small piece (Vidalia is best)

1/2 pound bacon -- fried broken

1 cup raisins

1 cup grated cheese (if desired)

Dressing:

1/2 cup sugar

1 cup mayonnaise

2 tablespoons vinegar

Combine first 4 ingredients in bowl. Mix up dressing ingredients and

pour over salad. Refrigerate until time to serve.

 

CARIBBEAN CHICKEN SALAD WITH PEANUTS

 

1 Chutney Dressing:

1/2 cup peanuts

1/2 cup mayonnaise

1/4 cup chutney

2 tablespoons sugar

2 tablespoons raspberry vinegar

1 teaspoon curry powder

1 Salad:

1 head romaine lettuce, torn in pieces

1/2 cup sliced green onions

1 cup shredded grilled chicken

1 papaya, halved, seeded, peeled and sliced

1 cup raspberries

1/2 cup peanuts

 

In a blender or food processor combine peanuts, mayonnaise, chutney, sugar, vinegar and curry powder; blend until smooth. Set aside.

 

Toss lettuce with green onions and divide among serving plates. Top with chicken, papaya slices and raspberries; sprinkle with peanuts. Serve with dressing.

 

CHICKEN AND BROCCOLI CASSEROLE

 

2 cups cooked chicken breast, cubed

2 cups cooked white long grain rice

1 bag frozen broccoli florets (10 oz)

1 can sliced water chestnuts (8 oz)

1 can cream of chicken or mushroom soup (10 3/4 oz)

1 large jar Cheez Whiz (15 oz)

Crushed cracker crumbs (optional)

Grated Parmesan cheese (optional)

First cook white rice (20 minutes) While waiting for rice, microwave chicken thoroughly, cool and cube. Cook broccoli and drain. Mix together in large bowl, rice, chicken and broccoli. Add soup, drained water chestnuts and jar of Cheez Whiz. Mix thoroughly, adding salt and pepper to taste. Pour into 3 qt. casserole (or split and freeze 1/2 for later meal). Heat through casserole in oven at 350 degrees for 20 minutes or microwave for 5-8 minutes. Top with crushed cracker crumbs and/or Parmesan cheese before serving.

 

CHICKEN AND RICE

1 chicken, cut into serving pieces or can use all breast meat or thighs

and legs or a combination of any of the above.

Bacon

1 c. long grain rice, not instant.

1 can cream of chicken soup

2 c. hot water

salt and pepper to taste

Nutmeg to taste

Brown enough bacon strips to cover the bottom of a 9x13-inch baking dish. Do not put bacon in raw, it has to be browned. Sprinkle rice evenly over bacon strips. May use half of the seasoning packet that comes with Uncle Ben's wild rice mixture to sprinkle over the rice. Stir the cream of chicken soup and hot water together and pour over the rice. Layer the chicken pieces over the soup. Sprinkle with salt, pepper and nutmeg. Cover and bake at 350° for 1 1/2 to 2 hours.

 

CHICKEN WITH ROASTED SHALLOTS AND HONEY

Serves 4

2 teaspoons plus 2 tablespoons olive oil

1/2 teaspoon salt

10 whole shallots, large, firm and unblemished

2 heaping tablespoons honey

1 cup water

4 or 5 sage leaves

1 free-range fryer (ask your butcher to cut it into 8 pieces, keeping the bone on the breast)

Salt and pepper

1/4 cup cornstarch

2 teaspoons butter

2 to 3 tablespoons butter

 

Preheat oven to 325 degrees. Put 2 teaspoons olive oil, salt and shallots in a heavy oven-proof pan. Swirl to coat the shallots, then cook on stove top over medium heat until their skins begin to blister. Add honey, swirl again to coat and place in oven, uncovered, for 20 minutes. Add 1/2 cup water and sage. Cook 15 minutes more. Remove from oven and add remaining 1/2 cup water to deglaze pan. Remove shallots. Raise temperature to 350 degrees.

 

When shallots are cool enough to handle, lightly rip off root tips and press carefully on narrow end. One or two small cloves, or hearts, of shallot should come out easily. If not, trim outside layer of shallot with knife. Save skins (and scraps if any). Squeeze shallot skins into a tight ball to extract juice (there should be a good amount) and add to honey-shallot mixture. Strain mixture through fine sieve into small pan and reduce to consistency of light syrup. Set aside. Sauce will be very dark brown.

 

Dry chicken pieces well with paper towels. Season with salt and pepper. Dust skin sides only with cornstarch by tapping starch through a sieve. Heat 2 tablespoons olive oil and 2 teaspoons butter on stove in heavy oven-proof pan. When butter begins to brown, add chicken pieces (starch side down), brown for 2 minutes over medium heat, then place uncovered into oven. Do not turn, but baste chicken every 10 minutes for 22 minutes, or until done.

 

When ready to serve, bring roasted shallot hearts to a simmer in honey-shallot sauce. Cover for 20 seconds. Take off heat, then swirl in butter to taste.

 

CHOCOLATE APPLESAUCE CAKE

 

2 squares unsweetened chocolate

1/2 cup shortening

1 cup sugar

2 eggs, lightly beaten

2/3 cup canned applesauce

1 teaspoon vanilla extract

1/2 teaspoon baking powder

1/2 cup chopped walnuts

1 cup flour

1/4 teaspoon salt

1/4 teaspoon baking soda

Powdered sugar

 

Melt chocolate and shortening over very low heat. Remove from heat and cool slightly. Add sugar, eggs, applesauce and vanilla. Mix well.

 

Add flour, salt, baking powder and soda. Blend thoroughly. Stir in nuts. Pour into greased 8-inch square pan. bake at 350 degrees for 35 to 40 minutes.

 

Cool, cut into squares. Sprinkle powdered sugar over top.

 

COLORFUL GAZPACHO

Serves 4

3 large ripe tomatoes, peeled, seeded and chopped

1 cucumber, peeled, seeded and chopped

3 large multicolored peppers, seeded and chopped

1 medium onion, chopped

1 rib of celery, chopped

1/2 cup chopped fresh herbs, such as cilantro, tarragon, parsley or basil

1 garlic clove

2 tablespoons olive oil

2 tablespoons lime juice

Salt and pepper to taste

Vegetable stock or tomato juice, as needed

Croutons

 

In a large bowl, mix together tomatoes, cucumber, peppers, onion, celery and herbs.

 

In a blender or food processor, puree half of chopped vegetable mixture with garlic clove. Return puree to bowl with chopped vegetables. Stir in oil, lime juice, salt and pepper. If necessary, add enough stock or juice for a soup-like consistency. Serve topped with croutons.

COOKIE CUTTER CAKES

 

Cake:

1 1/2 cups sugar

1/2 cup butter or margarine

1/2 cup shortening

1/2 cup milk

3 eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1/2 cup chopped nuts

1 1/2 cups flour

 

Icing:

6 cups powdered sugar

1/2 teaspoon salt

1/2 cup water

1/3 cup light corn syrup

1 teaspoon vanilla extract

3 tablespoons butter or margarine

Food coloring, optional

 

For cake, preheat oven to 350 degrees. Grease and flour bottom only of 9-by- 13-inch pan. Blend until moistened all cake ingredients except flour. Beat 2 minutes at medium speed.

 

Add flour, blend until moistened. Beat 2 minutes at medium speed.

 

Pour into prepared pan. Bake 25 to 35 minutes or until golden brown. Cool completely, cover. Freeze 30 to 60 minutes for easy cutting. Using deep cookie cutters or knife, cut into desired shapes.

 

For icing, combine all icing ingredients except food coloring, if using. Blend on low until moistened, high until smooth.

 

Add water a drop at a time for thinner icing. If desired, tint portions of icing with different food coloring.

 

Place cake pieces on wire racks over cookie sheets. Spoon icing evenly over tops and sides of cake pieces. Icing that drips off may be reused.

 

 

 

 

 

 

CREAMED SPINACH CASSEROLE

8oz cream cheese or Neufchatel, at room temperature

2 10oz cans cream of mushroom or celery soup

4 10 oz boxes frozen chopped spinach, thawed & squeezed to remove excess

moisture

fresh ground pepper to taste (about 1/4 tsp)

2 2.8 oz cans french fried onions (Durkee's)

1. Lightly spray shallow 2 qt casserole dish with non-stick spray or lightly grease.

2. Beat together the cream cheese and soup. Stir in the spinach until

well-combined.

3. Fold in 1 can of the onions and pepper, place in shallow casserole dish.

4. Choose the most convenient method: Cover and refrigerate until about 45

minutes before serving time and then bake at 325 for 35 - 40 minutes and then top with remaining can of onions, and bake 5 minutes longer. Serve right away or refrigerate, lightly covered and reheat later in microwave 7-10 minutes. Or bake right away for 30 minutes and serve.

 

CURRY GRILLED CHICKEN

1/2 c. sugar

1/2 c. vinegar

1/3 c. ketchup

1 t. Worcestershire sauce

1/2 t. ground mustard

1/2 t. paprika

1/2 t. curry powder

1/2 t. garlic salt

1/2 t. salt

1/8 t. pepper

4 boneless skinless chicken breast halves (pork is good too)

In a blender, combine the first 10 ingredients; cover and process until blended. Pour into a large re-sealable plastic bag or shallow glass container; add the chicken. Seal or cover and refrigerate for 1-2 hours. Drain and discard marinade. Grill the chicken, covered, over medium heat for 6 minutes on each side or until juices run clear. Yield: 4 servings.

 

PEPPER INFORMATION

Pimientos de Padrón are pick of the crop, specially grown in East Palo Alto

BY CAROLYN JUNG, Mercury News

 

At Happy Quail Farms, David Winsberg grows 30 varieties of peppers in seven sprawling back yards in East Palo Alto.

 

Red, heart-shaped ones perfect for roasting. Creamy white Hungarian ones ripe for pickling or stuffing. Opulent purple ones that dazzle in salads. And Dutch ones, super sweet and juicy, with the haunting hue of bittersweet chocolate.

 

But there is one pepper above all others that has stirred quite a fuss. Enough to make food writers come calling. Enough to pique Martha Stewart's interest. Enough to prompt renowned essayist Calvin Trillin to rhapsodize about his quest to find these Spanish peppers somewhere, anywhere, in the United States.

 

The pimientos de Padrón.

 

Winsberg, whose peppers can be found only at restaurants and farmers markets, may well be the only farmer growing them for sale in California.

 

Skinny, dark green, and about as long as your thumb, pimientos de Padrón don't look like anything special at first glance. But sauteed or fried in olive oil and sprinkled with coarse salt, they are absolutely addicting. Think of the grassy taste of a green bell pepper, but these are sweeter and far more tender.

 

One of the oldest non-hybrid peppers around, they were supposedly brought back from the New World to Spain by Columbus. They are named for the town of Padrón in the cool Galicia region of northwest Spain, where the treasured delicacy is harvested only in summer, then eaten by the plateful in tapas bars.

 

Winsberg, 46, laughs when he remembers that he didn't quite know what he had on his hands when a friend of a friend brought him some seeds from Spain and he grew his first crop in 1998.

 

``I wasn't that impressed when I first tried one of the peppers. I wasn't even sure how to cook them,'' he admits. ``I learned the trick is to fry them for only 30 seconds to keep them bright green but a little blistered. . . The frying just intensifies the flavor.''

 

That's the simple, traditional way they're featured at Spanish restaurants, like César in Berkeley and Picasso's in San Jose, each of which bought 20 to 30 pounds a week last summer from Winsberg. Although some diners initially weren't sure what to make of the small peppers, all it took was one taste to make them believers, says Julio Garcia, owner of Picasso's.

 

``They're to die for,'' says Garcia, who's also eaten his share of them in Spain. ``They're so unique. They really provoke an appetite.''

 

Adding to their mystique is the surprise they pack: One in every five or so possesses a spicy wallop, some just a tad tongue-tickling, others more heat-searing than a jalapeño. Generally, the hot ones all come from the same plant. Still, there's no guarantee that replanting the seeds from an all-sweet pimiento de Padrón plant will yield all-mellow offspring in the future.

 

And even though the women of Padrón claim they can distinguish the hot ones from the sweet ones by touch, and some folks swear the larger ones are the culprits, Winsberg is convinced you just can't tell until biting into one.

 

Winsberg strolls out into his East Palo Alto back yard, planted with horseradish and habaneros. He owns one parcel of land; the other six are rented from neighbors, making a total of about 2 acres that he farms on.

 

He moseys through East Palo Alto Councilman Duane Bay's yard next-door (with permission, of course) to get to his other property. Here, Aracana chickens lay eggs the color of pale green Jordan almond candies near a half-acre plexiglass greenhouse that protects the prized pimientos de Padrón.

 

Inside, it's a toasty 90 degrees -- warm enough to keep the plants happy and the fungi at bay. There is a loud droning noise as computer-controlled cables pull open roof panels, letting in the afternoon sun.

 

Here, Winsberg grows all his peppers to get a jump start on the season. While field-grown peppers make it to market in September, his are ready as early as May or June. By peak time in July, he'll be picking 2 tons a week.

 

Basic red bells are the primary crop, making up two-thirds of his pepper sales. The pimientos make up only a fraction of what is grown. Those young green peppers will be harvested from now through December, and sold to Bay Area restaurants and at farmers markets for $2 per quarter pound (about 12-15 peppers).

 

With only a couple part-time employees, Happy Quail Farms is a true family affair. Winsberg and his wife Karin Schlanger, a psychologist, are a familiar sight at farmers markets. And their 6-year-old and 10-year-old sons answer customers' questions about the cheery Crayola-colored peppers while helping make change.

 

Peppers in his past

 

Peppers always have been an important part of Winsberg's past, but he never figured they would be his destiny, as well.

 

Winsberg grew up on his father's 600-acre pepper farm in South Florida. As a child, he was active in 4-H, and grew anything he could get his hands on. At one point, the Winsbergs were Florida Farm Family of the Year.

 

It wasn't until Winsberg was managing an outdoor clothing store in Palo Alto, that he realized his heart lay in being his own boss, and in nurturing something from start to finish.

 

So in 1983, he turned his eyes across Highway 101 to East Palo Alto, to a neighborhood that is one of the oldest agricultural areas in the state, he says. Behind what's now Home Depot, he came upon what was once the Weeks Poultry Commune, where folks each bought an acre, and raised chickens and eggs cooperatively to sell to customers in San Francisco. After World War II, Japanese-American flower growers settled here. But in the mid-1970s, when cheap flower imports flooded the market, many growers went out of business.

 

Winsberg found a former flower grower willing to rent him an old greenhouse for $100 a month. At first, Winsberg raised quails, hence the name of his business. He used the composted manure to grow basil that he sold at the Palo Alto farmers market. The basil did so well, he started looking for more land. In the beginning, he tried growing the exotic -- cape gooseberries, four kinds of mint, five varieties of thyme. But none sold well. Until peppers.

 

Pepper obsession

 

In the November 1999 issue of Gourmet magazine, Trillin wrote at length about his obsession with pimientos de Padrón, about his insatiable appetite for them in Spain and about rumors that they were being grown successfully somewhere in California.

 

Last year, one of Winsberg's regulars stopped by the San Francisco Ferry Plaza Farmers' Market to tell him that she not only had Trillin and his wife over to dinner, but had impressed them by serving Winsberg's pimientos de Padrón. They were so taken with them that Trillin's wife later hunted down Winsberg's stand to buy more.

 

All this over a pepper? As those in the know will tell you: One bite explains it all.

 

FIESTA TACO SALAD

 

1 (16-ounce) can fat-free refried beans

1 (8-ounce) can tomato sauce

1 packet of taco spices and seasonings

3/4 cup water

4 cups shredded lettuce

8 ounces part-skim mozzarella cheese, shredded

3 tomatoes, chopped

3/4 cup red onion, finely chopped

6 ounces Baked Tostitos tortilla chips

 

Combine refried beans, tomato sauce, seasoning mix and water in cooking pan; mix well. Bring to boil, then reduce heat and simmer, uncovered, 15 to 20 minutes, stirring occasionally. Remove from heat and let cool.

 

In a large bowl, combine bean mixture, lettuce, cheese, tomatoes and onion. Toss to mix well. Serve with Tostitos. Serves eight. Mozzarella cheese can be substituted with any other low-fat cheese of your choice.

 

FRESH FRUIT CREPES

WITH KIWIFRUIT SAUCE

 

2 eggs

3/4 (180 ml) cup milk

1/2 (125 ml) cup flour

1/2 (2.5 ml) teaspoon salt

4 kiwifruit, peeled and chopped finely

2 (30 ml) tablespoons passion fruit pulp

1 (15 ml) tablespoon runny honey

1 (250 ml) cup mixed fresh fruit, sliced

 

Combine the crepe ingredients in order given in a food processor and process until smooth. Refrigerate for two hours. The consistency should be like thin cream. If not, thin with a little extra milk.

 

Pour two to three tablespoons (30-45 ml) of mixture into a buttered pre-heated crepe pan. Immediately tilt pan so the batter covers the bottom in a thin film. Once the mixture no longer looks wet in the center, turn the crepe over and cook the other side. Continue to cook the mixture in this way until all used. Stack the crepes on a serving plate.

 

Fold together kiwifruit sauce ingredients in a small bowl. Arrange fresh fruit on top of the crepe stack and spoon the kiwifruit sauce over the top. Serves 4

 

FRUIT CREPES

 

1/3 cup brown sugar

Juice of one lime

1 small basket strawberries, sliced

2 bananas, sliced

6 (7 1/2-inch) flour tortillas, warmed

1/2 cup low-fat ricotta cheese

1/4 cup fat-free sour cream

1/4 teaspoon cinnamon

2 teaspoons margarine

 

Combine brown sugar and lime juice in large bowl and mix well. Add fruit and toss to coat the fruit. Set aside.

 

Mix ricotta cheese, sour cream and cinnamon. Spread cheese mixture on half of each tortilla.

 

Heat margarine in nonstick pan over low heat until melted. Add two folded tortillas. Cook, turning once, until warmed through. Remove to serving platter. Repeat with remaining tortillas. Spoon fruit mixture over tortillas. Serves six.

 

GOLDEN POTATOES

1/4 cup grated Parmesan cheese

1/4 cup all-purpose flour

1 teaspoon garlic salt

1/2 teaspoon salt

1/4 teaspoon ground black pepper

6 medium potatoes

1/2 cup butter or margarine

Combine first 5 ingredients in a large heavy-duty, zip-top plastic bag. Cut

potatoes lengthwise into fourths; add to bag, and shake gently to coat. Set

aside.

Place butter in a 15- x 10- x 1-inch jellyroll pan; place pan in a 425

degree F. oven until butter melts. Add potato to pan, and return to oven.

Baker 30 minutes, turning once. Yield: 6 servings.

 

GORGONZOLA QUESADILLA

Serves 1

For mango salsa:

1 medium onion, small dice

2 cloves garlic, minced

2 tomatoes, diced

3 Serrano chiles, seeded, chopped

1 tablespoon olive oil

1/2 bunch of cilantro chopped

1 tablespoon rice vinegar

1 mango, diced

Salt and pepper to taste

For roasted garlic:

1 head of garlic

For quesadilla:

1 14-inch flour tortilla

5 oz. Gorgonzola cheese

 

To make mango salsa: Combine onion, minced garlic, tomatoes, chiles, olive oil, cilantro, rice vinegar and mango in a bowl and let sit for at least 1 hour.

 

To make roasted garlic: Wrap head of garlic in aluminum foil and bake at 350 degrees until soft, about 45 minutes. Peel and puree two cloves of the garlic into a paste.

 

To make quesadilla: Heat large skillet to medium heat. Spread garlic puree over entire tortilla and then spread cheese uniformly over tortilla. Place tortilla in pan and let cheese begin to melt, fold tortilla in half and lightly brown both sides. Cut into four pieces. Arrange on plate and serve with mango salsa.

 

HOME MADE ICE CREAM

6 Eggs

1/2 teaspoon Salt

4 cups Cream (or Half and Half)

1 1/2 cups Sugar

Mix or whisk thoroughly. (about 2 minutes)

Pour into mixer.

Add milk up to the fill line on the mixer. (about 6 cups)

It depends on the size of your freezer DO NOT overfill.

Put ice and salt around the tub to freeze. Keep the spill hole open so salt

water does not get into the tub or the ice-cream will not freeze. Mix in

mixer until hard to crank or electric motor is slowing down.

Home-made Chocolate Topping

1 cup Cream

1 cup Sugar

2 3/4 Tablespoon Cocoa

Mix cocoa into sugar in a saucepan. Add a small amount of the cream to wet

the cocoa mixture. Add the rest of the cream. Heat on medium to

medium-High heat stirring constantly. Bring to a boil. Boil, stirring

constantly, about 15 minutes or just to soft ball stage. It will thicken

slightly as it cools. We make it first.

We make an affair of making ice-cream. We take turns stirring the chocolate

and using the handle of a wooden spoon to poke the ice around the tub down

and adding more ice or snow to keep it cold as it mixes. Have fun!

 

HOMEMADE ICE CREAM II

1 c. Sugar

3 t. Plain flour

1/2 tsp. Salt

2 1/2 c. Milk

3 eggs

2 c. Heavy or whipping cream

5 tsp. Vanilla extract

in heavy, 3 qt. Saucepan with spoon, combine sugar, flour, salt. In medium

bowl with hand beater or wire whisk, beat eggs and then eggs & milk till

well blended: stir into sugar mixture till smooth. Cook for about 15

minutes over low heat, stirring constantly, till mixture thickens and coats

the spoon, being sure the custard does not boil or it will curdle; cool.

Stir in 2 cups heavy or whipping cream and 5 tsp. Vanilla extract. Freeze as

directed below.

HOMEMADE ICE CREAM III

2 c. Sugar

1/4 c. Cornstarch

1/4 tsp. Salt

4 c. Milk

4 eggs, beaten

2 t. Vanilla extract

4 c. Light cream

mix sugar, cornstarch, salt in top of a double broiler. Gradually blend in

4 c. Milk. Cook over hot water, stirring till thick, about 12-15 min.

Stir a small amount of hot cornstarch into the beaten eggs, then stir the

eggs into the remaining cornstarch mixture. Continue cooking, stirring 4-5

min or till it is about the consistency of pudding. Chill thoroughly. This

step is essential for a smooth ice cream. Stir in vanilla and remaining milk

or cream.

 

Pour into a 1 gallon ice cream container. Set into freezer, pour

ice around container, pour salt over ice. Put top on, place towel over top

of freezer. Freeze : when completely frozen, remove towel, top, dasher and

if not firm enough, put top back on, add mixture of ice and salt around

freezer and allow to harden 2 hours

**fresh fruit can be added after removing dasher, usually 2 cups

**cooking is necessary to destroy the salmonella bacteria in raw or lightly

cooked eggs. Salmonella bacteria will not grow below 40 f., but freezing

does not destroy these organisms already present in the raw egg. That is

why this is referred to as cooked custard ice creams

HOT AND SOUR OVEN FRIED TURKEY

with Candied Garlic Sauce

Serves 4

 

Meat coating mix:

1/2 cup finely crushed cornflakes (125mL)

2 tbsp cornstarch (25 mL)

1/2 tsp pepper (2 mL)

2 tsp paprika (10 mL)

 

1 lb boneless, skinless turkey meat (500 g)

1 egg white, lightly beaten (1)

Vegetable oil spray

 

Sauce:

4 cloves garlic, sliced lengthwise (4)

5 tbsp white sugar (90 mL)

1/2 cup white wine vinegar (125 mL)

1/2 tsp hot red pepper flakes (2 mL)

1/4 cup finely sliced red bell pepper (50 mL)

 

1. Preheat oven to 400F/200C.

 

2. Combine coating mix in plastic bag and set aside.

 

3. Cut turkey into 1/2-inch/1 cm cubes. Stir turkey into egg whites. Toss with coating mix in plastic bag.

 

4. Lightly coat baking sheet with vegetable oil spray. Arrange turkey on sheet and bake for 20 minutes. Remove turkey from oven and let stand for 5 minutes.

 

5. Meanwhile, in medium saucepan, combine sauce ingredients, bring to boil and continue to cook until sauce is reduced and turned light brown. Toss turkey in finished sauce.

 

6. Add sliced red bell pepper, cover and heat over medium heat for 1 minute. Transfer to platter and serve.

 

HUNGRY MANS MANICOTTI

 

2 packages Manicotti -- (14 each)

1 pound Lean Ground Beef

2 Eggs

1 box Stuffing -- Mix- Chicken

2 cups Cottage Cheese

2 cups Cheddar Cheese -- shredded

1/8 cup Parmesan Cheese -- grated

8 cups Spaghetti Sauce -- prepared

Note: This recipe will make either 2- 9 x 13 pans of manicotti, or 3- 8x8

pans. Have pans sprayed with non-stick spray and ready to fill before

following the directions below:

In a large bowl, mix dry stuffing mix (similar to Stove Top brand) and

seasoning packet, ground beef, eggs, cottage cheese, Parmesan cheese and

cheddar cheese, to make a thick paste. Set mixture aside for 5 minutes so

bread crumbs can absorb moisture. Begin stuffing uncooked manicotti shells

by hand, and place them side by side into prepared baking pans. Continue

until all shells have been filled and are placed as desired into baking

pans. Next, spoon spaghetti sauce evenly over shells until all sauce has

been distributed.

To bake: Cover and bake in 350 degree F oven for 2 hours.

To freeze: Cover with foil tightly and mark each package. Freeze for up to

6 months. To bake, thaw overnight in refrigerator and bake according to

instructions above. copyright 1999, Kaylin Cherry/Real Food for Real People

 

HYBRID OF GERMAN SUGAR COOKIES AND

STRAWBERRY PIE

Makes 6 dozen cookies

 

Cookies:

2 sticks butter, at room temperature (1 cup; no substitutes)

1/3 cup unsifted powdered sugar, plus additional 1 cup, sifted, for "powdering"

the cookies

1 tablespoon vanilla

1 heaping cup finely ground toasted walnuts (see note)

2 cups all-purpose flour

 

Topping:

6 ounces cream cheese, at room temperature

1 cup sifted powdered sugar (divided)

1 pint whipping cream (2 cups)

1/4 teaspoon vanilla

Oregon strawberries (about 5 quarts; you'll need roughly 72 berries)

 

To make cookies: In a medium bowl with an electric mixer, beat the butter, 1/3 cup powdered sugar and vanilla about 1 minute. Blend in nuts and flour until well-mixed. Dough will be stiff.

 

Divide dough into thirds onto 3 pieces of plastic wrap or parchment paper. With lightly floured hands, roll into logs about 11/2 inches in diameter. Roll up, wrap tightly and chill until firm, at least 2 hours.

 

Shortly before dough is thoroughly chilled, preheat oven to 350 degrees.

 

Slice chilled logs into 1/4-inch rounds. Cookies do not spread, so place closely together on ungreased cookie sheet, Silpat or parchment paper on cookie sheet.

 

Bake for 10 to 12 minutes, or until cookies just begin to brown lightly at the edges.

 

Sift the 1 cup additional powdered sugar onto jellyroll pan or flat plate.

 

Place warm cookies on bed of powdered sugar; sift powdered sugar lightly over tops.

 

To make topping: In a medium bowl, whip cream cheese and3/4cup powdered sugar. In another medium bowl, whip cream with remaining1/4cup powdered sugar to soft peaks. Fold cream cheese and whipped cream together, stir in vanilla.

 

When cookies have cooled, use piping tube to attractively pipe the cream cheese mixture on top of each cookie. Top each with a sliced, fanned strawberry.

 

Refrigerate until serving.

 

Note: To toast nuts, place the walnuts in 350-degree oven for about 7 to 10 minutes, until you begin to smell them and they're lightly browned. Grind nuts in food processor or blender until no nutmeat is identifiable.

 

JESSICAS SWEET PEPPER RELISH

Makes 7 pints

13 cups diced multicolored peppers

6 cups diced onions

3 cups cider vinegar

2 1/2 cups sugar

1 tablespoon salt

2 teaspoons mustard seed

1 teaspoon celery seed

 

In a large pot, combine all ingredients. Bring to a boil, cover and simmer for 20 minutes. Pour hot mixture into hot, sterilized, canning jars, leaving 1/4-inch space. Adjust lids. Process for 15 minutes in a boiling-water bath.

 

KITCHEN TIPS

Exciting Uses For Cumin:

* Before roasting a chicken or ears of corn, rub with a mix of pounded

raw cumin seeds, soft butter, some crushed garlic, and a pinch of

cayenne.

* Add an earthy flavor to plain rice by adding some raw cumin along

with the salt and water. Or sizzle some seeds along with some chopped

onion in butter or oil and proceed as you would for a rice pilaf.

* Sprinkle coarsely ground toasted cumin seeds over boiled or roasted

potatoes, along with cayenne and salt. Transform a simple dip of

cucumbers and yogurt by adding some toasted, ground cumin.

* Sizzle whole cumin seeds along with a clove or two of chopped garlic

and add this at the last minute to lentil soup.

* Season a sofrito--the sauteed mixture of chopped onions, green

peppers, and garlic--for black beans generously with cumin.

* Add whole raw or toasted cumin seeds to cornbread or cheese straws.

 

LEMON CAKE

 

Cake:

1 cup butter (no substitutes), at room temperature

2 cups granulated sugar

3 cups sifted cake flour

1 tablespoon baking powder

1/2 teaspoon salt

3/4 cup milk, at room temperature

Whites from 6 eggs

 

Lemon Curd:

Yolks from 6 eggs

1 cup granulated sugar

1/2 cup butter (no substitutes)

Peel (yellow part only) and juice of 2 lemons

 

Preheat oven to 350 degrees. Line three 9-inch pans with parchment paper or wax paper; grease and flour bottom and sides, tapping out excess flour.

 

To make the cake: In a large bowl, beat together butter and sugar.

 

Sift together cake flour, baking powder and salt. Add to creamed mixture alternately with milk, beginning and ending with flour.

 

In a large bowl, beat 6 egg whites until stiff. Fold about one-third into butter/flour mixture to break it down a bit. Gently fold in rest of beaten egg whites just until whites disappear.

 

Divide evenly and gently among the 3 pans.

 

Bake 23 to 30 minutes, just until the cake begins to pull away from the sides. Cool 10 minutes in pans. Turn out on wire cake racks.

 

To make the Lemon Curd: In the top of a double boiler over simmering water, mix the egg yolks, sugar, butter and lemon peel and juice. Stir constantly until thick, about 15 minutes.

 

While curd is still warm (so it doesn't get too thick), spread between the bottom and middle cake layers, then between middle and upper layer. The cake may be slightly warm. Pour remaining over top so it drizzles part way down sides of cake

 

LEMON SUGAR CAKE

1 package yellow cake mix

1 small package lemon Jello

4 eggs

3/4 cup water

3/4 cup oil

1/2 cup lemon juice

2 cups powdered sugar

Mix Jello and cake mix. Beat eggs and water together. Add oil and stir into cake mix. Follow package directions for mixing cake. Bake in greased 13 x 9 pan for 30 minutes (or as directed on cake mix box). Let cake cool for 20 minutes. While cake is cooling, mix lemon juice and powdered sugar. Pierce cake top with for, and spool lemon juice and sugar mixture over it. NOTE: This is a great cake for picnics or when you need to take something somewhere. Since it's not frosted, it transports easily and isn't very messy.

 

MARINATED SLAW

1 large head cabbage

1 large onion

1 pod green pepper

Shred cabbage and slice onion and pepper. Place in container in layers.

Do not stir.

Pour over slaw: 1 cup sugar

Bring to boil:

1 cup vinegar

1 teaspoon celery seeds

1 teaspoon salt

1 teaspoon dry mustard

3/4 cup salad oil

Pour over sugar. Cover and let stand in refrigerator for 24 hours before

serving. (Note: Onion, Pepper or both may be eliminated, according to personal

taste.) Will last for a week or more.

Have also heard the name "German Slaw". Given to me by an office mate

several years ago who always brought this to celebrations. Usually only an

empty bowl to bring home from gatherings. I make it with only cabbage and

onion to suit my family. You may be able to think of other variations.

 

MOLASSES COOKIE CRINKLES

 

3/4 cup shortening

1 cup white sugar

1/4 cup molasses

1 egg

2 teaspoons baking soda

2 cups all purpose flour

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon salt

Melt shortening in saucepan. Let cool a bit, then add sugar, molasses and egg. Beat until well blended. Sift dry ingredients and add to first mixture. Mix well and chill dough in the refrigerator. Roll dough into about 1 inch balls and then roll them in sugar. Place on sprayed cookie sheet and bake at 375° for 8-10

minutes. Should make approximately 3 dozen cookies.

 

NO KNEAD BUTTERY PAN ROLLS

Makes 20 to 24 rolls

 

2 packages active dry yeast (not quick-rise)

1/2 cup warm water

Pinch granulated sugar

1 cup milk

1/3 cup butter (no substitutes)

4 1/2 cups all-purpose flour (divided)

1/4 cup granulated sugar

1 teaspoon salt

1 egg

Butter for greasing pan (1/4 to1/2cup; see note on clarified butter)

 

Dissolve yeast in warm water (105 to 115 degrees F) with a pinch of sugar and set aside until mixture is bubbly.

 

In a small saucepan over medium heat, heat milk and butter until butter melts. Cool to lukewarm.

 

In large bowl, sift together 3 cups flour, sugar and salt. Add milk mixture, egg and dissolved yeast. With electric mixer, beat on high for 5 minutes or more, then beat in 11/2 additional cups flour by hand.

 

Place dough in large greased bowl, turn dough to grease top. Cover bowl, place in warm spot and let dough double, about 1 hour.

 

Jeanne Norton melts1/4cup butter (clarified so rolls won't stick; see note) and spreads in a 9-by-13-inch pan. Stir down dough and drop by 20 spoonfuls (to make 4 rows, each 5 rolls long) into butter, rolling around to coat.

 

Cover and let rise until almost doubled, about 45 minutes.

 

Preheat oven to 400 degrees.

 

Bake rolls 12 to 15 minutes. Let cool slightly; turn out onto wire rack or platter.

 

Sally Miller's variation: Dissolve yeast as above and melt butter in milk as directed. Mix dry and wet ingredients in food processor rather than with electric mixer. Place dough in greased bowl, turn dough to grease top, cover bowl and let dough rise until doubled in size.

 

After the first rise, punch dough down; knead 2 to 3 times. Divide into 24 pieces.

 

Melt1/2cup butter in bottom of a 9-by-13-inch pan. Form dough into smooth balls by pulling dough over thumb and pinching the bottoms. Roll in melted butter in pan, creating 4 rows of 6 rolls. Let rise a second time until doubled in bulk, about 45 minutes. Bake as directed. Cool slightly. Turn out onto platter, buttered side up.

 

Note: If using unsalted butter, increase salt to 11/4 teaspoons added to dough when processing or mixing.

 

Note: To make clarified butter, melt butter over low heat. When completely melted, let stand for a few minutes, allowing the milk solids to settle to the bottom. Skim the butter fat from the top and place in a container; this clarified, drawn butter is ready for use.

 

NUTTY MILKSHAKES

Makes 1-2 servings

 

2 bananas

1/2 cup milk

1/2 cup vanilla ice cream or frozen yogurt

1/2 cup smooth peanut butter

 

1. Put ingredients into a blender, one at a time.

 

2. Blend all ingredients until smooth. Serve in chilled glasses.

 

Variations: Try using chocolate milk, chocolate ice cream or strawberries.

 

ONE POT CHICKEN WITH NOODLES

GINGER AND LEMON

Makes 2 servings

 

The success of this dish relies on the fine quality of your chicken broth. I freeze batches that are made from other times when I've cooked up chickens with water and plenty of chopped onions, celery, carrots, and a coarsely chopped midsized head of garlic (a small head contains about 15 cloves; I throw the garlic in, skins and all).

 

2 chicken breast halves, skin removed/bones in (about 11/2 pounds total weight)

2 teaspoons vegetable oil

4 cups good-quality chicken broth

3/4 cup chopped green onions (5 or 6 medium onions, using all of the white and

pale green portion and about 2 inches of the green)

2 slices fresh lemon (about1/4inch thick or slightly thicker)

2 teaspoons grated fresh ginger

2 teaspoons commercially prepared bottled chile-garlic sauce

1/8 teaspoon freshly ground black pepper

Salt to taste

1 7.7-ounce package yakisoba (also called stir-fry noodles; check refrigerated

section in produce department)

 

Using kitchen shears or very sharp knife, cut each chicken breast half into 2 portions (since you'll be cutting through rib and breast bone, shears are very effective). Cut through at the meatiest portion of each breast so you end up with 4 relatively equal portions.

 

In a deep-sided, heavy-bottomed pot, brown the chicken pieces in oil over medium-high heat, turning once to brown both sides. (Note: Skinless breast meat can be tricky to fry, tending to stick if you flip it too soon; be patient, once the meat has browned sufficiently, it practically releases from the pan bottom by itself).

 

Reduce the heat slightly, remove the chicken pieces to a plate, then pour in the broth, stirring and scraping with a flat-sided utensil to dissolve all of the caramelized chicken juices (this takes just a few seconds).

 

Return the browned chicken pieces to the pot and add the onions, lemon slices, ginger, chili-garlic sauce and pepper. Cover and cook just until the chicken is tender and cooked, about 40 minutes. Adjust the seasonings, adding salt.

 

The chicken may be prepared to this point up to 24 hours ahead and refrigerated.

 

Five or 10 minutes before serving, bring the mixture to a boil, then remove the chicken pieces with a slotted spoon. Add the yakisoba, breaking apart the soft block of noodles with a fork or spoon so they'll cook evenly and quickly in the broth (about 3 minutes).

 

When the noodles are cooked, return the chicken pieces to the pot and heat through. Adjust seasonings. If you remember, fish out any remaining pieces of lemon before serving (it will be almost disintegrated by now, though). Serve in large soup bowls or pasta bowls.

 

ORIENTAL CHICKEN SALAD

 

Dressing: 1 tsp Accent

1 tsp salt

1 tsp pepper

4 Tbs sugar

6 Tbs vinegar (regular or rice wine)

1/2 C salad oil

6 oz sliced almonds

6 Tbs sunflower seeds

1 package Top Ramen

1 C chopped carrots (optional)

2-3 diced scallions

2 C chopped cooked chicken

Napa cabbage

Place almonds, sunflower seeds and broken up Top Ramen noodles (discard Top Ramen flavor packet) on cookie sheet. Toast in oven for 5 minutes at 400.

Combine chicken, toasted seeds, almonds, Ramen, optional carrots and

scallions, cabbage and toss with dressing. (You may need to double the

dressing if you use the whole head of cabbage.

I used a whole head of Napa cabbage and doubled the dressing. I also used

green onions instead of scallions.

 

PASTA SALAD

 

Prepare 1 lb tri-colored rigatoni (corkscrew) type pasta according to package directions. Rinse until cooled with cold water. Drain well and set aside.

Mix pasta with:

1 cup mayonnaise

1 large diced tomato

1 small can drained sliced black olives

2 cans drained and flaked albacore tuna

herbs ( 1 teaspoon chopped fresh or * teaspoon dried-choose from: rosemary

or tarragon or dill)

Season to taste with Lawry's seasoning salt and ground black pepper.

 

PEPPERMINT CHOCOLATE FUDGE

 

2 cups milk chocolate chips

1 cup semisweet chocolate chips

1 (14-ounce) can sweetened condensed milk

Dash salt

1/2 teaspoon peppermint extract

1/4 cup crushed hard peppermint candy

 

In a saucepan over low heat, melt chips with sweetened condensed milk and salt. Remove from heat, stir in extract. Spread evenly into foil-lined 8- or 9-inch square pan. Sprinkle with peppermint candy. Chill 2 hours or until firm. Turn fudge onto a cutting board, peel off foil and cut into squares. Store loosely covered at room temperature.

 

PICKLED ASPARAGUS SPEARS

Makes about 4 quarts

5 cups white wine vinegar

3 cups water

Scant 1/3 cup pickling salt

1 tablespoon granulated sugar

4 sprigs fresh oregano (divided)

4 teaspoons yellow mustard seeds (divided)

4 teaspoons whole green peppercorns (divided)

About 31/2 pounds tender, young asparagus, preferably thin stalks, washed

 

Wash 4 quart jars and keep hot until needed. Prepare lids as manufacturer directs.

 

Prepare the brine by combining the vinegar, water, salt and sugar in a nonaluminum pot. Bring to a boil, then remove the pan from the heat.

 

In each of 4 quart jars, place 1 sprig of oregano, 1 teaspoon of yellow mustard seeds and 1 teaspoon of peppercorns. Arrange the asparagus spears, with the tips up, in the jars, cutting the stalks, if necessary, to leave about 1 inch of head space.

 

Pour the hot brine over the asparagus spears, filling the jars to within1/4inch of the top.

 

Wipe jar rims with a clean damp cloth and attach the lids. Let the jars cool on the counter for an hour or more, then refrigerate. The pickles are ready to enjoy after 4 days of aging, but they will continue to improve further for several weeks.

 

The pickles make wonderful swizzle sticks in Bloody Marys, or serve with your favorite dip.

 

POPPY SEED CAKE

 

1 box yellow cake mix (NOT the kind with pudding in it)

1 cup sour cream

1 large (six-serving) box instant vanilla pudding

4 large eggs

1/2 cup vegetable oil

1 cup cream sherry

1/3 cup poppy seeds

 

Preheat oven to 350 degrees. Spray a Bundt pan with cooking spray. Mix ingredients. Pour into pan and bake for 45 minutes to one hour, until a cake tester inserted in center comes out clean. Cool for 30-45 minutes. Turn out and cool completely before slicing. Wrap tightly to store. Tastes better the next day.

 

PORK TENDERLOIN

WITH SWEET MUSTARD AND ROSEMARY

Serves 4

 

The ancient Greeks and Romans knew the culinary and medicinal gifts of mustard, which in this recipe forms a protective and flavorful coating for pork tenderloin, an excellent source of B vitamins. In classical Greece and Rome, rosemary, too, was valued in both medicine and cooking.

 

2 12-ounce pork tenderloins

1/2 cup plus 2 tablespoons good-quality honey mustard (see note)

1 large bunch fresh rosemary

 

Remove any fat from tenderloins.

 

In a small bowl, mix mustard with 2 tablespoons finely minced rosemary needles. Add a grinding of black pepper. Pour mustard mixture over tenderloins and roll tenderloins so they are completely coated. Cover and refrigerate for 4 to 6 hours.

 

Preheat oven to 375F.

 

Remove most of the marinade from pork. Season lightly with kosher salt and freshly ground black pepper. Distribute rosemary branches in center of a baking sheet, placing tenderloins on top. Bake for 12 minutes, turn over, and bake 12 minutes longer. Remove from oven. Transfer to a cutting board and let rest for 5 minutes. Pork should be slightly pink. Slice thinly, placing pork in overlapping slices on a serving platter. Pour accumulated juices over pork. Garnish with sprigs of rosemary and add a dollop of honey mustard.

 

Note: I use Honeycup or Sable & Rosenfeld.

 

POUND CAKE

Sour cream adds a nice kick to this old favorite.

4 ounces Butter, softened

3 cups Sugar

4 Eggs

2 cups Flour

1/2 teaspoon Baking powder

1/2 cup Sour cream

1 teaspoon Vanilla extract

Place the butter and sugar in a mixer. Cream until smooth. Add the eggs - one at a time with the mixer running. In a separate bowl, sift together the flour and baking powder. Blend well into the mixture. Add the sour cream and vanilla and mix until blended. Pre-heat the oven to 325. Grease and flour a bread pan. Pour in the batter. Bake for 55-60 minutes. Allow to cool before serving. This freezes well and can be made at any time

 

 

 

 

RED PEPPER CHEDDAR CORNBREAD

Serves 8

2 cups cornmeal

1 cup whole wheat flour

2 teaspoons baking powder

1/2 teaspoon salt

3 tablespoons brown sugar (optional)

Cayenne pepper to taste (optional)

2 tablespoons melted butter or oil

2 beaten eggs

2 cups buttermilk

1/2 cup chopped red bell pepper

1/2 cup corn kernels (leftover, cut off the cob is great)

1/4 cup shredded cheddar cheese

 

Preheat oven to 400 degrees. Mix cornmeal, whole wheat flour, baking powder, salt, brown sugar and cayenne pepper in a bowl. Add butter, beaten eggs, buttermilk, red bell pepper, corn and cheese, and mix just until incorporated. Preheat a large, greased, cast-iron skillet until it is almost smoking hot, add batter and bake for 15 to 20 minutes until browned.

 

RHUBARB STRAWBERRY VELVET PUREE

Makes about 4 cups

 

Keep several batches in your freezer for a delightful dessert topping.

 

2 pounds rhubarb, cut into 1-inch chunks to measure about 6 cups

1 pound fresh strawberries, washed, hulled and coarsely mashed or sliced to

measure about 2 cups

2 cups granulated sugar

1/2 cup fresh-squeezed orange juice

2 teaspoons freshly grated orange peel (orange part only)

 

Combine the rhubarb, strawberries, sugar, orange juice and orange peel in a large non-aluminum pot. Bring to a boil over medium-high heat, reduce to medium-low and simmer, uncovered, until thickened, about 25 to 35 minutes, stirring occasionally to prevent scorching.

 

Let mixture cool, then puree in food processor until very smooth. Spoon into freezer containers and freeze, allowing about 1-inch head space.

 

 

 

 

 

RISOTTO INFORMATION

Popular risotto isn't hard to make

THE TRICK IS IN THE TIMING, BY SAM GUGINO, Special to the Mercury News

 

Many people still have trouble cooking plain long grain rice, let alone risotto. And risotto in a hurry? ``Fuggedaboudit,'' as Tony Soprano might say. But you can make risotto in about 20 minutes any night of the week.

 

In case you've been on another culinary planet for the past decade, risotto is the Italian rice dish so popular that it seems to grace the menu of almost every restaurant. You don't need restaurant experience to make risotto yourself, but you do need a special kind of Italian rice, one that gradually releases its starch while it cooks and combines with hot broth to form something creamy and delicious.

 

Risotto rice is labeled based on the size of the grains. Semifino is the smallest, then fino, and superfino. Arborio is the most common superfino rice with the largest grains. Vialone nano and carnaroli are even better for risotto, but they are more expensive.

 

Risotto begins with onions or shallots sauteed in butter, oil or a combination. Then rice is added and cooked for a minute or two. (I speed things up and cook the rice and onion together.) White wine is then often added, then hot broth, a cup or so at a time until the rice is firm but tender and the risotto creamy. Frequent stirring ensures creaminess.

 

The broth shouldn't be too strong or it overpowers the rice. That's why I dilute the canned broth I use in the recipe below. The type of broth can vary depending on the type of risotto you want to make. For example, use diluted clam broth with seafood risotto.

 

As with pasta, risotto is a great vehicle for many other flavors and ingredients. I often use seasonal vegetables such as asparagus, but I always keep veggies in the freezer, such as the peas used below. I also have dried mushrooms and dried tomatoes on hand in case the vegetable bin is bare. (Add the liquid from the reconstituted vegetables to the cooking broth). A little cured meat like bacon, pancetta (unsmoked bacon), prosciutto or sausage gives a flavor boost.

 

Seafood, particularly shrimp and other shellfish, is also delicious in risotto. Shellfish, as well as most fresh vegetables, are usually cooked separately, then folded into the risotto just before the rice is done. Fresh herbs, especially sage, thyme and flat-leaf parsley, are good seasoning ideas. A healthy pinch of saffron threads adds an exotic flavor and beautiful color.

 

 

RISOTTO WITH PEAS

PROSCIUTTO AND PARMESAN

Serves 3

One 14-ounce can fat-free, reduced-sodium chicken broth

1 tablespoon butter

1 tablespoon olive oil

1 shallot

1 cup arborio rice

1/2 cup dry white wine

1 cup frozen peas

2 ounces prosciutto

1/4 teaspoon nutmeg, preferably freshly grated

Salt and freshly ground black pepper to taste

1/2 cup grated Parmesan cheese

 

Pour chicken stock into a wide saucepan. Add 3 cups hot tap water, cover, and put over high heat until it comes to a boil. Then reduce heat to a bare simmer.

 

Meanwhile, put butter and olive oil in a wide, heavy saucepan, Dutch oven or saute pan over high heat. Peel and chop shallot. Put shallot and rice into pan and stir for 1 minute. Add wine and stir until it is evaporated. Then add 1 cup of the hot stock mixture and stir frequently until liquid has been absorbed.

 

While risotto cooks, put peas in a small colander or strainer and run hot tap water over them to defrost. Add another cup of stock mixture to the rice and stir frequently until liquid has been absorbed. In between stirrings, coarsely chop prosciutto.

 

Add peas, prosciutto and another cup of stock mixture to rice and stir continuously until liquid has been absorbed. Season with nutmeg and salt and pepper to taste.

 

Add remaining stock mixture and stir continuously until the rice is tender but still firm and the risotto is somewhat creamy. Stir in cheese and serve immediately.

 

ROAST COD WITH RASPBERRY SAUCE

Serves 4

1 1/2 pints raspberries

1/4 cup water

2 tablespoons light brown sugar

1 tablespoon balsamic vinegar

Salt and pepper

1 teaspoon black peppercorns

1/2 stick butter, softened

4 (6-ounce) portions cod fillet, skin on, or other firm, flaky fish fillets

2 tablespoons sunflower oil

Fresh mint leaves, to garnish

 

Preheat oven to 375 degrees. Set aside a quarter of the raspberries for garnish and put remainder in a small pan. Add water, sugar and balsamic vinegar. Bring to simmering point, cover pan and cook raspberries for 5 minutes, shaking pan occasionally.

 

Rub mixture through a sieve into a bowl. Season with plenty of salt and pepper, then return to pan and heat gently.

 

Crush peppercorns roughly. Beat butter in small bowl until soft, then add peppercorns. Spread mixture over flesh on all 4 pieces of cod.

 

Heat oil in an oven-proof frying pan. When oil is hot, add cod, skin side down. Cook for 2-3 minutes, spooning hot oil over top of fish from time to time.

 

Transfer pan to oven and cook 6-8 minutes more or until fish flakes when tested with tip of a sharp knife.

 

Spoon a little raspberry sauce onto each plate, add piece of roast cod, garnish with reserved raspberries and mint leaves. Serve remaining raspberry sauce separately.

 

ROASTED BEET SALAD

WITH WALNUTS AND GOAT CHEESE

Serves 4 as a first course

 

Warm roasted beets are sliced and served over a bed of beet greens. A light balsamic vinaigrette is drizzled over the roasted beets and greens. Toasted walnuts and crumbled goat cheese round out this rich salad of contrasting flavors and textures. If you can't find beets with healthy-looking greens attached, use red chard in place of the beet greens. A bit more work than other beet salads, but much more complex-tasting.

 

4 medium beets (about 1 pound without greens), plus 4 cups packed beet greens

4 tablespoons extra-virgin olive oil

2 medium shallots, sliced thin

Salt

Freshly ground black pepper

2 teaspoons balsamic vinegar

2 teaspoons red wine vinegar

1/2 cup walnuts, toasted in a dry skillet until fragrant

2 ounces goat cheese, crumbled (about1/2cup)

 

1. Preheat the oven to 400 degrees.

 

2. Trim all but the last inch or so of the stems from the beets. Wash the beets well and trim any dangling roots. Wrap the beets in aluminum foil. Place the beets in the oven and roast until a metal skewer glides easily through them, 1 to 11/4 hours.

 

3. While the beets are roasting, wash and shake dry the beet greens. Tear any large leaves in half.

 

4. Heat 1 tablespoon oil in a medium skillet. Add the shallots and saute over medium heat until golden brown and crisp, about 5 minutes. Add the damp beet greens and saute until wilted, about 2 minutes. Season with salt and pepper to taste and cool to room temperature.

 

5. Place the vinegars and salt and pepper to taste in a small bowl. Whisk in the remaining 3 tablespoons oil until the dressing is smooth. Set the dressing aside.

 

6. When the beets are tender, remove them from the oven, open up the foil and cool slightly. Discard the foil. Use paper towels to hold the warm beets and rub them gently to slip off their skins. Slice the beets into 1/4-inch-thick rounds.

 

7. Divide the beet greens among four individual salad plates. Arrange the beet slices over the greens and drizzle with the dressing. Garnish the salad with toasted walnuts and cheese. Serve immediately.

 

SAUSAGE HASH BROWN CASSEROLE

2 lbs sausage (1 lb. hot, 1 lb. mild)

2 cups shredded cheddar cheese

1 can cream of chicken soup

1 cup sour cream

1 8 oz. container French onion dip

1 cup chopped onion

1/2 cup chopped green pepper

salt and pepper to taste

1 30 ounce bag shredded frozen hash browns, thawed

6 scrambled eggs (optional)

Brown and drain sausage well (mix both kinds together in the same skillet).

In a large mixing bowl, combine cheese, chicken soup, sour cream, chip dip,

onion, green pepper, eggs (if desired), and salt and pepper. Mix well.

Spread 1/2 of mixture in bottom of greased 9 X 13 baking dish (or a little

larger - this makes a large pan full). Spread 1/2 of sausage over the potato

mixture. Repeat potato layer, top with remaining sausage. I sprinkle more

cheese on top. Bake at 350 for about 1 hour.

SCALLOPS IN PEANUT SAUCE

Makes 4 servings

The scallops can be broiled on skewers or loose on a baking pan. Plan on 4 scallops per person. Serve with cooked rice and a hearty fresh vegetable salad tossed with a light vinaigrette dressing.

 

1/4 cup unsalted smooth peanut butter

3 tablespoons light soy sauce

3 tablespoons rice vinegar

1 teaspoon granulated sugar

1/8 to 1/4 teaspoon cayenne pepper

2 cloves garlic, minced, or1/4teaspoon garlic powder

2 green onions, chopped

1 pound sea scallops (16 scallops)

4 cups cooked rice (11/3 cups uncooked)

 

In a medium bowl, mix peanut butter, soy sauce, vinegar, sugar, cayenne, garlic and onions until creamy. Add scallops, coating them with the mixture. Marinate in the refrigerator for 30 minutes.

 

Cook rice according to package directions.

 

Skewer scallops, or lay on a foil-lined baking pan, and place under the broiler, 4 inches from the heat source. Cook 3 minutes, turn and cook another 2 to 3 minutes.

 

Meanwhile, scrape the remaining few tablespoons of marinade into a small saucepan and stir in 1 to 2 tablespoons water. Bring to a boil and serve over 1/2 cup cooked rice per person.

 

SHRIMP AND PEACH BROCHETTES

Serves 6

 

1/2 cup extra virgin olive oil

2 tablespoons fresh lime juice

2 garlic cloves, crushed

1 tablespoon chopped fresh dill

1 1/2 pounds raw large shrimp, in shell

2 peaches, halved, pitted and cut into large chunks

24 bay leaves

Fresh dill sprigs and lime wedges, for serving

 

Mix olive oil, lime juice, garlic and dill in a bowl. Peel shrimp, leaving tails intact, and add to bowl. Toss to coat, set aside for 20 minutes.

 

Preheat grill. Drain shrimp, reserving marinade, and thread them on 12 metal skewers, alternating with peach chunks. Slip a bay leaf on both ends of each skewer.

 

Grill close to heat, turning once and brushing shrimp occasionally with reserved marinade for 4-5 minutes or until shrimp have turned pink and are cooked through. Transfer brochettes to plates, garnish with dill sprigs and serve with lime wedges.

 

SPAGHETTI WITH SPICY TUNA AND CAPERS

Makes 2 to 4 servings

 

Sauce:

1 6-ounce can tuna packed in olive oil, with oil, crumbled

1/8 cup extra-virgin olive oil

1/2 cup pitted oil-cured black olives, chopped

2 tablespoons salted capers, rinsed and chopped, or 2 tablespoons capers in

brine, drained and chopped

1/2 red onion, minced

8 cherry tomatoes, quartered

1/4 teaspoon Tabasco sauce

12 basil leaves, torn

Salt and freshly ground black pepper

 

Pasta:

 

12 ounces spaghetti

Salt

 

To make the sauce: Combine the tuna with oil, olive oil, olives, capers, onion, tomatoes, Tabasco, basil, and salt and pepper to taste in a serving bowl up to 2 hours ahead, tossing well to coat. Hold at room temperature until needed.

 

To make the pasta: Meanwhile, bring 5 quarts of water to a boil. Add the spaghetti and salt; cook until al dente, tender but firm to the bite. Drain, reserving1/2cup of the pasta cooking water.

 

Toss the spaghetti into the bowl with the tuna sauce. Add the reserved pasta cooking water and toss to mix. Serve hot.

 

 

 

 

 

 

STALKING THE HEALTHY ASPARAGUS SPEAR

By NANCY FELDMAN

THE MODESTO BEE

(Published: Wednesday, May 16, 2001)

 

Asparagus is a member of the lily family. The young shoot is the edible part of the plant, and its color ranges from green to white to purple.

 

Asparagus is one of the earliest vegetables to appear in the spring and is rich in fiber and vitamins A and C. California ranks second in asparagus production nationwide (40 percent).

 

Harvesting typically begins in mid-February in Southern California; late March and early April usually mark the beginning of the harvest further north. San Joaquin County grows most of the state's asparagus. Other top producers are Imperial, Monterey and Santa Barbara counties.

 

The California harvest usually is completed by the end of June, so grab those peak-of-the-crop asparagus spears now while availability is wide and prices are especially reasonable.

 

Asparagus is a nutritionally well-balanced vegetable. It provides a wide array of nutrients in significant amounts for a healthy diet. Asparagus is a leading supplier among vegetables of folic acid. A 5.3-ounce serving provides 60 percent of the recommended daily allowance for folacin, which is necessary for blood cell formation, growth and prevention of liver disease.

 

Folacin has been shown to play a significant role in the prevention of neural tube defects, such as spina bifida, that cause paralysis and death in 2,500 babies each year.

 

Its wealth of nutrients, fiber, very low sodium and calorie content make asparagus a nutritionally wise choice for those watching their calories. Asparagus is low in calories, only 20 per 5.3-ounce serving -- that's fewer than four calories per spear.

 

It contains no fat or cholesterol and is very low in sodium. It's also a good source of fiber (three grams per serving), potassium, various B vitamins, and vitamins A and C.

 

Asparagus Cooking Tips

 

Stove top: In a saucepan or steamer, cook fresh asparagus in a small amount of boiling water until tender. Fresh asparagus will be tender-crisp in five to eight minutes. In a double boiler, percolator or asparagus steamer, steam asparagus in an upright position. Fasten the stalks into a bundle using a band of foil or string. Stand the stalks upright with the tips extending an inch or more above the boiling water. Cover and cook until tender, five to eight minutes.

 

Stir-Fry: Cut spears diagonally in half-inch pieces, leaving tips whole. Stir-fry pieces in a small amount of hot oil, in a skillet or wok at medium-high heat. Stir constantly until tender-crisp -- three to five minutes.

 

Microwave: Microwave fresh asparagus by placing one pound in a microwavable baking dish or serving bowl. If cooking whole spears, arrange with tips in center. Add about a quarter-cup water and cover tightly. Microwave at 100 percent power four to seven minutes for spears, three to five minutes for cuts and tips. Stir or turn halfway through cooking time.

 

Microwave frozen asparagus by placing the frozen asparagus in a covered microwavable baking dish with two tablespoons of water. Cook at 100 percent power for four to seven minutes, stirring or rearranging once. To warm canned asparagus in the microwave oven, drain all but one tablespoon of liquid and microwave at 100 percent power for two to four minutes, stirring once halfway through cooking time.

 

STRAWBERRY ICE

1/4 cup Sweet 'n Low(r) sweetener

1 cup Water

1 teaspoon Cornstarch

1 cup Strawberries -- pureed

1 tablespoon Lemon Juice

Red Food Coloring -- optional

Combine water, sugar substitute and cornstarch in a saucepan. Bring to a

boil and reduce to a simmer. Simmer for 5 minutes and stir in the puree and

lemon juice with the food color. Pour into freezer trays, cover with wax

paper and freeze. For a fluffy texture freeze until mushy, scrape into a

mixing bowl and beat until just loosened. Return to tray and freeze.

 

SUMMER SUNDAE BUFFET

Place your family's favorite fruits, cut into bite-size pieces, in bowls on the buffet: strawberries, cherries, melon, banana slices, peaches, pears, grapes, raisins, whatever you like. Also have bowls of coconut, pecan pieces, miniature marshmallows, ice cream, yogurt, whipped topping, chocolate morsels, candy sprinkles, flavored syrups, anything else along this line your family enjoys. Use parfait or sundae dishes if you have them. Otherwise a bowl will do. Let each person make their own Sundae to suit individual tastes. See how creative they can be.

TACO SALAD

1 lb. ground beef

1 package taco seasoning mix

1 head of lettuce

1 can sliced olives, drained

1 can kidney beans, rinsed and drained

grated cheddar cheese

4-5 sliced green onions

2 diced tomatoes

1 large bottle French salad dressing

1 bag of Doritos or other tortilla chips

Brown ground beef and add taco seasoning mix according to package

directions. Tear up head of lettuce in large bowl. Add ground beef, beans,

olives, tomatoes, cheese, and onions. Add as much dressing as desired, and

mix well. Serve with broken tortilla chips on top, or mixed in. We always

keep the chips separate until we eat the salad, so they don't get soggy.

However, if you are serving this at a party, it's better to mix the chips in

before serving.

 

TEXAS SALAD

One head of romaine or whatever leafy green you like to use in salad

1 can of pinto beans (or black beans)

1 c grated cheddar cheese

1 c grated Monterey jack cheese

1 tomato - chopped

1 avocado - chopped

1 can mexi corn

4 cooked chicken breasts - chopped

a handful or so of tortilla chips

Catalina or ranch dressing (It is good both ways)

Toss all ingredients. I like to toss with the dressing as opposed to

serving it on the side. Serve with fresh fruit and bread sticks.

 

WIENERSCHNITZEL CHILI SAUCE

 

This real version of this chili sauce comes to each Wienerchnitzel unit in big 'ol 6-pound, 12-ounce cans of concentrated brown goo with bits of ground pork already in it. But after adding 64 ounces of water and 15 chopped hamburger patties to the sauce the magic begins to happen; the stuff transforms into the familiar thick and spicy chili sauce that's gets dolloped over hotdogs and French fries for the drooling customers waiting to drip an orange chili stain or two onto their clean shirts at America's largest hotdog chain. For years we've been getting requests for this one here at Top Secret Recipes, and no other recipe site has a clone that comes close. The proper proportion of spices, tomato paste and meat is crucial, but the real challenge in cloning this recipe is figuring out a common grocery store equivalent for "modified food starch" that's used in large quantities in the real chili sauce as a thickener. After a couple days sealed up in the underground lab with Starbuck's lattes on intravenous drip I finally came out squinting at the bright sunshine -- victorious -- with a killer solution to the chili conundrum! This secret combination of cornstarch and Wondra flour (and plenty of salt and chili powder) gives you a chili sauce that says nothing but "Wienerschnitzel" all over it (even without the MSG!). Get out the hot dogs, baby! This one's finally been cracked here at TSR.

 

From Top Secret Recipes:

 

3/4 pound ground beef

1/4 pound ground pork

6 cups water

1/4 cup cornstarch

1/2 cup Wondra flour*

6 ounce can tomato paste

1/4 cup chili powder (McCormick)

3 tablespoons white vinegar

1 tablespoon salt

1 tablespoon dried minced onion

1 1/2 teaspoons granulated sugar

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

Be sure the meat is well crumbled -- with attitude

 

1. Brown ground beef and ground pork in a large saucepan over medium heat. Crumble and chop the meat with a spoon or spatula as it cooks. When the meat is completely browned cover saucepan and turn heat to low. This way the ground meat will slowly simmer in it's own juices.

2. After ten minutes, remove the ground meat from the heat and drain off most of the fat. Keep some of it in the pan.

3. While the meat is still off the heat add the water and the cornstarch. Whisk the cornstarch thoroughly as it's added until it's dissolved into the water. Do the same for the Wondra flour.

4. You can now set the pan over medium heat and add the remaining ingredients. Bring mixture to a boil stirring often.

5. When chili begins to boil, reduce heat and simmer for 30 minutes. When chili is done it will be much thicker and darker, like the real thing. And, like the original, you can use this chili sauce on hot dogs, hamburgers French fries or take it solo. (http://www.topsecretrecipes.com) Makes 6 cups.

 

*Tidbits

Wondra flour is a finely-ground quick-mixing flour used in sauces and gravies. It is made by Gold Medal and can usually be found in the baking aisle next to the other flour.

 

ZESTY RHUBARB SAUCE

Makes 4 pints

 

A delicious condiment for pork.

 

2 quarts chopped rhubarb (8 cups, about 21/2 pounds)

31/2 cups firmly packed brown sugar

1 cup distilled white vinegar

11/2 cups chopped raisins

1/2 cup chopped onion

1 tablespoon grated fresh ginger

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1 teaspoon salt

1/4 teaspoon crushed red pepper flakes

 

Wash 4 pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

 

Combine rhubarb, sugar, vinegar, raisins, onion, ginger, allspice, cinnamon, salt and red pepper flakes. Cook until thick, about 25 minutes. As mixture thickens, stir frequently to prevent sticking.

 

Ladle hot sauce into 1 hot jar at a time, leaving 1/4-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars.

 

Process in a boiling-water canner for 15 minutes (20 minutes at 1,000 to 3,000 feet; 25 minutes 3,000 to 6,000 feet; 30 minutes above 6,000 feet).

 

SHALOM FROM SPIKE & JAMIE



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