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

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Recipes from Spike & Jamie

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Contents Disk 212

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).

A SALAD GREENS PRIMER

AFRICAN SPECIAL CURRY POWDER

AFRICAN VEGETABLE CURRY

ARCADIAN EIGHT BEAN CHILI

AWESOME ALL DAY POT ROAST

AWESOME BANANA PUDDING

BALSAMIC VINAIGRETTE

BARBECUE SPICE MIXTURE

BATTER FRIED ZUCCHINI STICKS

BERBERE

BISQUICK BOX RECIPES

BLT SALAD

BROCCOLI PIE

BROWN BEAR IN THE ORCHARD

CAJUN SEASONING I

CAJUN SEASONING MIX

CAJUN SPICE

CALTEX CHILI POWDER

CAMPFIRE CUPCAKES

CAMPING TIPS

CAPE CURRY POWDER

CARRIBBEAN PEPPER MIX

CARROT POTATO AND ONION GRATIN

CHICK PEA AND CORIANDER CAKES

CHICKEN IN THE GARDEN

CINNAMON APPLE CHERRY JELLO

CONVERTING BREAD MAKER RECIPES

FILLED BREAD STICKS

FLAVORED OIL

FLUFF

FRESH FRUIT SAVARIN

FRESH STRAWBERRY PIE

GARLIC PEPPER STEAK

GERMAN CHOCOLATE UPSIDE DOWN CAKE

GLAZED LAMB

GOOD OL NEW POTATOES

GREEK SALAD PITAS

GRILLED CHICKEN AND SWEET POTATOES

GRILLED CHICKEN SUMMER SALAD

GRILLED STEAK FAJITA

HOISIN GLAZED BABY BACK RIBS

HUMMINGBIRD CAKE

MEXICAN STUFFED MUSHROOMS

NEW ORLEANS BEIGNETS

PRIK KAENG PANAENG

PROVENÇAL PORK CHOPS

QUICHE LORRAINE

QUICK AND EASY FLAT BREAD

QUICK DRESSINGS FOR SPRING GREENS

QUICK VEAL STOCK

RED HOT CINNAMON JELLO

RHUBARB BREAD

RIB EYE STEAKS WITH AMAZING GLAZE

ROADHOUSE GRILL BABY BACK RIBS

SAUSAGE SKILLET SUPPER

SCALLOPED CHICKEN

SCALLOPS IN WHITE WINE

SCALOPPINE OF TURKEY

SHE CRAB SOUP

SMOOTHIES

SPICY CARROT AND CHICK PEA SOUP

SUPER QUICK SPINACH WITH PINE NUTS

SWEET POTATO SURPRISE

TACO MUFFINS

TEXAS AMBROSIA

THAI SHRIMP AND RICE

TOMATO CHEESE BURGERS

WON TONS

 

 

 

 

 

 

 

A SALAD GREENS PRIMER

By Leslie Silk-Champagne

 

Do you remember when a plate of chopped iceberg lettuce with a few thin limp slices of cucumber, a scrawny shaving of carrot, and a single slice of pink tomato was called a salad? It's not that long ago really.

 

The culinary world of salad greens has moved forward in leaps and bounds. The variety of fresh greens readily available these days is almost endless; we certainly needn't be limited any longer to just iceberg. (Granted it has taken some convincing on the part of my kids to make the switch.)

 

With all the prepackaged salad mixes on the market, it's almost too easy to make a great salad. They are so easy to use that I sometimes forget that my salads can be even fresher and tastier when I purchase greens separately and mix them together myself.

 

When buying greens for a salad, choose a variety of tastes and textures. Some range from mild to sweet, while others are bitter, tart, or peppery. Some have textures that are crunchy, soft, crisp, or coarse. Think variety, color, texture, and taste and you'll assemble an exciting salad.

 

Here are some of the characteristics of various lettuces and greens you can choose from when preparing your next salad:

 

Arugula: long, roundish leaves with a very peppery flavor.

 

Bibb: small heads with leaves that are tender and delicious.

 

Boston: (can also be called butter lettuce), pale green, round, loosely packed head with tender mild-flavored leaves.

 

Chicory: (can also be called curly endive), has feathery leaves that can be pale green, has a crisp texture and slightly bitter taste.

 

Endive: (also called Belgian endive), pale, long, narrow firm head and tightly packed leaves with a tangy flavor. Individual leaves can be cut in strips (a chiffonade) and added to salad or added whole.

 

Escarole: firm and rough textured, has curly outer leaves and a bitter taste. Also good in soups or steamed.

 

French Sorrel: dark green leaves with a very tangy, almost citrus flavor. Not widely available.

 

Green leaf: large, loosely packed green leaves, mild flavored.

 

Lamb's lettuce: (also known as mache), spoon-shaped leaves with a slightly nutty taste.

 

Mesclun greens: a mixture of delicate young greens, which often includes young red-leaf, radicchio, tat soi, frisee, chervil and mizuna lettuces.

 

Mizuna: Japanese green has a feathery leaf and mild peppery bite.

 

Raddiccio: red, round, smallish head, crisp, bitter leaves. Often added for color.

 

Red leaf: green from the center almost to the end, then turning dark red. Mild flavored.

 

Romaine: long, narrow head with firm, crisp, dark-green to light-green leaves, that are sweet at the heart. Traditionally used in Caesar salads.

 

Spinach: dark green leaves that are flat or curly. Hearty flavor. (For ease of preparation I prefer to buy the prewashed, baby variety.)

 

Watercress: small, darkish green leaves, lots of edible stems. Peppery flavor.

 

Once you have purchased your greens and are ready to make your salad, follow these simple instructions:

 

First, wash your greens well to remove any traces of sand, bugs, or dirt. Separate the leaves. Place them in a large bowl or sink filled with cold water. Swish the greens around to loosen any dirt. If the greens are particularly dirty you may have to empty the water and swish around several times. Once dirt is removed, take greens out and either spread them on a dish towel or place them in a salad spinner. Before I owned a salad spinner, I would place my greens in a dish towel or cotton pillow case, gather up the ends and gently swing, releasing all the excess water.

 

Now that the greens are clean, they are ready for the salad bowl. Tear, do not cut them. Cut lettuce browns very easily. If you have leftover greens after you've made the salad, place them between paper towels in a sealable bag and store in the refrigerator.

 

There is nothing better suited to complement a meal then a simple mixed green salad, lightly coated with a homemade vinaigrette dressing.

 

AFRICAN SPECIAL CURRY POWDER

 

1 1/2 lb Coriander 1/4 lb Cumin 1/2 lb Fenugreek

2 oz Mustard seeds 1/4 lb Poppy seed 1/4 lb Bay leaves

2 Tb Cardamom 2 Tb Cloves 2 Tb Peppercorns

Curry powders are an important part of African cooking due to the heavy influence of Arabic & Indian cuisine in Africa. Curry powders are made from different proportions of spices, dried & ground. Spices can be dried in the sun

for 2-3 days, in a low temperature oven, or on stovetop in a dry skillet. If using

a skillet, be sure to shake spices constantly so they don't burn. Grinding is usually done with a mortar & pestle. Curry powders are not necessarily hot; they are made that way by the addition of chili peppers.

 

Brown spices in hot oven until crisp. Grind; seal in airtight containers until used. Add 1 tsp powdered turmeric, & chili powder to taste for every tsp special curry powder.

 

AFRICAN VEGETABLE CURRY

 

1 cup Coriander 1 cup Dry red chilies

1/4 cup Turmeric 1 tsp Black pepper

1 tsp Cumin 1 tsp Mustard seeds

2 tsp Bengal gram dhal 1 t Black gram dhal

1 tsp Green gram dhal 1 t Fenugreek

Dry the spices, grind to a powder; bottle in airtight containers. Use

2 tsp to every 200g or 1/2 lb vegetables.

 

ARCADIAN EIGHT BEAN CHILI

Serves 25

 

1/4 lb Ea dried Beans: kidney, white, pink, Black, red, pinto, cranberry & navy

1 lb Bacon 1 lg Onion, peeled and chopped Salt to taste

2/3 c Minced garlic 1/4 c Coriander seeds ground and toasted

1/4 c cinnamon 1/2 c Ground dried Poblano chili peppers

1/4 c Paprika 1/4 c Cayenne pepper or to Taste

12 oz Beer 108 oz Italian plum.. 1 #10 can tomatoes with juice

In a large pot, soak beans overnight in water to cover. Drain; add fresh water to

cover. Cook, simmering 1 1/2 hours or until beans are just tender. While beans are simmering, heat large skillet. Mince bacon and cook until it begins to crisp. Add onions & garlic; cook over medium heat 5 minutes. Add all spices & ground Poblanos; cook another 5 minutes. Add tomatoes with juice, and beer. Simmer 1/2 hr. In another pan, cook beef until the pink color disappears. Drain; add to tomato mix. When beans are fully cooked, drain, reserving liquid. Add beans to meat and tomato mix. Salt to taste; let mix simmer about 1 hr. If it is too dry, add some bean liquid.

 

 

AWESOME ALL DAY POT ROAST

4-6 lb beef roast (use a cheap cut of meat)

2 cans cream of mushroom soup

2 packages dry onion soup mix

6 TB Worcestershire

Peeled whole garlic cloves

Cut slits in the roast; stuff each slit with a garlic clove. Use as much garlic as you enjoy--I load it up! Put roast into a roasting pan/dutch oven/etc. It would even work in the slow-cooker (crock-pot). (Anything with a tight sealing lid.) Empty mushroom soup on top of roast, sprinkle dry onion soup over and then top with Worcestershire. Don't worry about mixing it. Cover and put into the oven at 150 degrees for 10 hours. I usually prep this the night before, pop it into the oven at 7 am and it's ready when you get home from work around 5 pm (and your house smells awesome!). You will have a wonderful tender roast with roasted garlic in it and a very tasty mushroom and onion gravy. Serve with potatoes of choice.

 

AWESOME BANANA PUDDING

1 8 oz package of cream cheese (I used Lite)

1 14 oz can sweetened condensed milk

1 3 1/8oz box banana creme pudding (small box) instant

1 3 1/8oz box vanilla pudding (small box) instant

3 C cold milk

1 teaspoon vanilla

1 8 oz container frozen whipped topping thawed (I used Lite)

4 bananas sliced

vanilla wafers

In a large bow, beat cream cheese until fluffy. Beat in condensed milk,

pudding mix, cold milk and vanilla until smooth. Fold in half the whipped

topping.

In 9 x 13 dish layer vanilla wafers with bananas and pudding mixture. Top

with remaining whipped topping. Chill well.

 

BALSAMIC VINAIGRETTE

Good Season's Italian Dressing mix

olive oil

water

balsamic vinaigrette

Prepare as directed on package, substituting the olive oil for vegetable oil

and the balsamic for red wine vinegar.

Shake, pour and add cracked pepper. For an extra , try crumbled gorgonzola

and some toasted walnuts.

 

BARBECUE SPICE MIXTURE

 

1/2 c Chili powder 1/4 c Hickory flavored salt

3 Tb Onion Powder 2 Tb Cumin 1 Tb Paprika

1 Tb Garlic 1 Tb Brown sugar 1 t Cayenne pepper

1/2 t Dry Mustard 1/2 t Lemon Zest

Mix well.

 

BATTER FRIED ZUCCHINI STICKS

1 c. sifted flour

1 tsp. baking powder

1/2 tsp. salt

1 egg -- lightly beaten

1 c. milk

2 tbsp. oil

1 lb. zucchini -- cut into 3 or 4 inch sticks

Additional flour (optional)

Oil for deep frying

Sift flour with baking powder and 1/2 teaspoon salt. Combine egg, milk, and 2 tablespoons oil. Slowly add to dry ingredients, beating until smooth. Pat zucchini sticks very dry and if desired dredge lightly in flour. Dip pieces, one at a time, in batter. Fry in deep oil heated to 375 degree until golden brown, 1-2 minutes. Drain on paper towels. Sprinkle with more salt, if desired.

 

BERBERE

4 ea Whole cloves 3/4 tsp Black cardamom seeds

1/4 tsp Turmeric 1/2 tsp Whole black peppercorns

1/4 tsp Whole allspice 2 tsp Whole cumin seeds

1 tsp Fenugreek seeds 1/2 tsp Whole coriander seeds

10 small Dried red chilies 1/2 tsp Grated ginger

1 tsp Salt 2 1/2 Tbsp Sweet Hungarian paprika

1/8 tsp Cinnamon 1/8 t Ground cloves

In small pan, on low heat, toast cumin, cloves, cardamom, peppercorns, allspice, fenugreek, and coriander for about 2 minutes, stirring constantly. Remove; cool 5 minutes. Discard stems from chilies. In spice grinder or with mortar & pestle, finely grind toasted spices & chilies. Mix in the rest; Store in refrigerator in well- sealed jar.

 

BISQUICK BOX RECIPES

2001

 

PANCAKES

 

2 c Bisquick

1 c milk

2 eggs

2 T lemon juice

4 t sugar

2 t baking powder

 

VELVET CRUMB CAKE

 

1 1/2 c Bisquick

1/2 c sugar

1 egg

1/2 c milk or water

2 T shortening

1 t vanilla

Broiled Topping (below)

 

Heat oven to 350 deg. Grease and flour 8" square or 9" round pan.

 

Beat all ingredients (except topping) in large bowl on low speed for 30 seconds, scraping bowl constantly. Beat on medium speed for 4 minutes, scraping bowl

occasionally. Pour into pan.

 

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean; cool slightly. Spread topping over cake. Set oven control to broil. Broil about 3" from heat for about 3 minutes or until golden brown. Serves 8

 

Broiled topping: Mix 1/2 cup flaked coconut, 1/2 c packed brown sugar, 1/4 c chopped nuts, 3 T butter, softened, and 2 T milk.

 

DUMPLINGS

 

2 c Bisquick

2/3 c milk

 

Stir ingredients until soft dough forms. Drop by spoonfuls onto boiling stew; reduce heat. Cook uncovered for 10 minutes; cover and cook 10 minutes more.

Makes about 10 dumplings.

 

 

 

STRAWBERRY SHORTCAKE

 

2 1/2 cups Bisquick

1/2 c milk

3 T sugar

3 T butter, melted

1 qt. strawberries, sliced and sweetened

 

Heat oven to 425 deg. Stir all ingredients except strawberries until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet. Bake for 10 to 12 minutes or until golden brown. Split shortcakes; fill and top with strawberries.

 

Rolled Shortcakes: knead dough 10 times. Roll 1/2 " thick. Cut with 3" cutter.

 

BISQUITS

 

2 1/4 c Bisquick

2/3 c milk

 

Heat oven to 450 deb. Stir ingredients until soft dough forms. Turn onto surface dusted with Bisquick. Knead 10 times.

 

Roll dough 1/2" thick. Cut with 2 1/2" cutter. Place on ungreased cookie sheet.

 

Bake 8 to 10 minutes or until golden brown. 9 biscuits.

 

Drop biscuits: Do not knead dough. Drop by spoonfuls onto ungreased cookie sheet.

 

BLUEBERRY MUFFINS

 

2 c Bisquick

1/2 c sugar

1/2 c milk

2 T veggie oil

1 egg

3/4 c fresh or frozen (thawed and drained) blueberries

 

Heat oven to 400 deg. Grease bottoms only of 12 medium muffin cups, or line with paper baking cups. Stir all ingredients except blueberries just until moistened. Fold in blueberries. Divide evenly among muffin cups. Bake 15 to 18 minutes or until golden brown. 12 muffins.

 

 

 

 

BANANA NUT BREAD

 

1 1/2 c mashed ripe bananas (2 large)

2/3 c sugar

1/4 c milk

3 T veggie oil

1/2 t vanilla

3 eggs

2 1/2 c Bisquick

1/2 c chopped nuts

 

Heat oven to 350 deg. Grease bottom of a 9 x 5 x 3" loaf pan. Stir bananas, sugar, milk, oil, vanilla, and eggs in large bowl. Stir in Bisquick and nuts. Pour into pan. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean; cool for 10 minutes. Loosen sides of loaf from pan, remove from pan.

Cool completely before slicing.

 

WAFFLES

 

2 c Bisquick

1 1/2 c milk

1 egg

2 T veggie oil

 

Stir ingredients until blended. Pour onto hot waffle iron. Bake until steaming stops.

 

CHICKEN POT PIE

 

1 2/3 c frozen mixed veggies, thawed

1 c cut-up cooked chicken

1 can condensed cream of chicken soup

1 c Bisquick

1/2 c milk

1 egg

 

Heat oven to 400 deg. Mix veggies, chicken and soup in ungreased 9" pie plate. Stir remaining ingredients until blended. Pour into pie plate. Bake about 30 minutes or until golden brown. 6 servings.

 

 

 

 

 

 

 

IMPOSSIBLE CHEESEBURGER PIE

 

1 lb ground beef

1 c chopped onion

1/2 t salt

1 c shredded Cheddar cheese

1/2 c Bisquick

1 c milk

2 eggs

 

Heat oven to 400 deg. Grease 9 : pie plate. Cook bround beef and onion until beef is brown; drain. Stir in salt. Spread in pie plate; sprinkle with cheese.

Stir remaining ingredients until blended. Pour into pie plate. Bake about 25 minutes or until knife inserted in center comes out clean. 6 servings.

 

OVEN-BAKED CHICKEN

 

1 tbsp butter

2/3 cup Bisquick

1 1/2 tsp paprika

1 1/4 tsp salt

1/8 tsp pepper

2 1/2 to 3 1/2 lb cut-up broiler/fryer chicken

 

Heat oven to 425 deg. Melt butter in 13 x 9 x 2 baking dish. Mix Bisquick, paprika, salt, and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot). Bake for 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut. 5 srv

 

BLT SALAD

 

1 medium-sized head of iceberg or romaine lettuce, shredded (about 8 cups)

2 large tomatoes, chopped (about 2 cups)

1 pound bacon, cooked until crisp, crumbled

2 cups seasoned croutons

3/4 cup mayonnaise

1/4 cup milk

1 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon pepper

 

Place the lettuce on the bottom of a large salad bowl. Layer over that the tomatoes, crumbled bacon, and croutons. In a blender on medium-high speed, blend the mayonnaise, milk, garlic powder, salt , and pepper. just before serving, pour the dressing over the salad but don't toss it! (That'll ruin its super look.)

Note: Dig down to the bottom of the bowl when serving, so you'll be sure to have some of each layer in every portion.

 

BROCCOLI PIE

Pizza dough for 2 pizzas

1 lb broccoli, cut into bite size pieces

1 1/2 lb potatoes, peeled and boiled until somewhat soft

juice of 1/2 lemon

4 cloves of garlic, sliced

1 t basil

1/2 t oregano

pasta/pizza sauce

Lightly steam the broccoli. Cut the potatoes into the size that would be used for potato salad. Mix the broccoli, potatoes, lemon juice, garlic, basil, and oregano together. Divide pizza dough into two parts, 1 slightly more than half the dough. Roll out bigger piece and place on pizza peel. Top with broccoli/potato mixture. Roll out smaller piece of dough and place on top of the bottom of the pie. Using a rolling motion, bring the lower crust over the top crust and seal. Bake at 450 on a pizza stone for 15 minutes. Serve with pizza sauce.

 

BROWN BEAR IN THE ORCHARD

1 20 oz can applesauce

1 14 oz package gingerbread mix (and its related ingredients)

Heat applesauce in a camping Dutch oven over hot coals. Prepare Gingerbread

mix according to package directions. Pour over hot applesauce. Cover Dutch

oven. Place in hot coals. Bake for 20-30 minutes, until gingerbread tests done. Serve with whipped cream (or we've used condensed milk). Serves 8

 

CAJUN SEASONING I

 

1 t Oregano 1 t Thyme

1 t Paprika 1 t Salt this is opt

1 t Garlic powder 1 t Cayenne pepper

1 t Black pepper 1 t White pepper

Mix and store

 

CAJUN SEASONING MIX

1 Tb Dried basil leaves 1 Tb Dried oregano

1 Tb Paprika 2 t Salt

2 t Dried thyme 1 t Ground allspice

Blend all. Use to season tender cuts meat before grilling. Makes enough to

season 2-4#'s meat depending on personal taste.

 

CAJUN SPICE

 

9 tsp cayenne pepper 4 1/2 tsp black pepper

4 1/2 tsp Salt sea 6 tsp Oregano, dried and ground

6 tsp Thyme dried 6 tsp Fennel, dried

6 tsp Cumin ground 6 tsp Cardamom, ground

6 tsp Garlic powder 6 tsp chili powder 6 tsp Coriander, dried

Whirl in blender or mix all by hand; fill jar to store.

 

CALTEX CHILI POWDER

 

1/2 tsp ground Ginger 1/4 cup ground cumin seed, toasted

1 tsp ground Cloves 2 Tbsp ground coriander seed, toasted

2 Tbsp Paprika 1 Tbsp Toasted black Peppercorns, ground

2 1/4 t Chipotle chilies grnd 1 1/2 tsp Pequin chilies with ground seeds

3/4 t Dried cascabels (a small medium-hot chili) with seeds ground

Sift all; store in tightly sealed jar.

 

CAMPFIRE CUPCAKES

12 oranges

1 2-layer package of your favorite cake mix (and its related ingredients)

Cut oranges into halves. Scoop out pulp to form a shell. Prepare cake mix

as directed on package. Fill each orange shell 2/3 full. Wrap each orange

shell loosely in foil. Place over medium coals. Bake 20 minutes or until

cake tests done. Remove from foil, and enjoy. Yields 24 cupcakes.

 

CAMPING TIPS

 

1. Purchase a grilling tool, used for burgers. (You open it and put the

burgers inside; when you close it, you can hold it by the handle over a fire

and the meat won't come out.) This is especially good for cooking boneless,

skinless chicken breasts.

2. Make miniature meatballs in advance, place enough for a single serving

in an aluminum foil pouch, add 1/2 cup spaghetti sauce to the pouch and

freeze. When ready to cook, just put each pouch directly on the grill.

Meatballs will cook in the sauce and can be used for meatball sandwiches.

3. Using the tool described above, you could grill ham steaks, which only

need refrigeration for storage and which are really good when grilled.

4. Most important cooking aid for outdoor cooking or grilling - NONSTICK

SPRAY. Just PLEASE don't spray on grill over hot coals---the spray is

highly inflammable.

 

5. When I do recipes for my OAMC in the summer, I cut up chicken and beef for

speedies, dump the marinade onto them in a ziplock bag and freeze (squeeze

out any air). This serves double duty on your camping trips as ice block in the beginning and then as food. They marinate perfectly as they thaw. Any speedy marinade would work. You can also do whole chicken breasts and steaks like this for grilling instead of speedies. Make sure you use good strong ziplock bags and maybe double-bag them for camping use.

 

CAPE CURRY POWDER

(South African)

 

1 Tbsp Cloves 2 Tbsp Black peppercorns

1/2 cup Coriander seeds 3 Tbsp Cumin seeds

1 Tbsp Fennel seeds 1 Tbsp Black mustard seeds

1/4 cup Ground cardamom 1/4 cup Turmeric

3 Tbsp Ground fenugreek 1 Tbsp Ground ginger

3 small Dried hot red chilies (piquins or santakas), seeds and stems removed

 

In dry skillet, separately toast cloves, peppercorns, coriander, cumin, fennel, and mustard seeds on medium heat, taking care not to burn. Mix toasted items and

chilies in spice mill; grind to a fine powder. Mix with the rest; mix until uniform color is achieved. Store in airtight container. Makes med hot curry powder.

 

CARRIBBEAN PEPPER MIX

 

1/2 cup Muntok white peppercorns 1/2 cup Tellicherry black peppercorns

1/4 cup Malaar green peppercorns 2 Tbsp Whole Jamaican allspice

Mix all; store in airtight container.

 

CARROT POTATO AND ONION GRATIN

 

4 tablespoons (1/2 stick) butter, plus additional for buttering

2 large Russet potatoes, unpeeled, thinly sliced

2 large onions, thinly sliced

1 pound carrots, peeled and cut on the diagonal into long thin slices

Salt and freshly ground black pepper to taste

1 cup well-flavored chicken stock

1/2 cup freshly grated Parmesan cheese

 

Preheat the oven to 350°F. Generously butter a medium-size gratin dish.

Make a layer of one-third of the potato slices in the bottom of the prepared gratin dish. Add a layer of half the onions and then half the carrots. Dot with 2 tablespoons of the butter and season well with salt and pepper. Repeat the layers and finish with the remaining one-third of the potato slices. Dot with the remaining 2 tablespoons of butter and season with salt and pepper. Pour in the stock.

Cover with aluminum foil and bake until the vegetables are tender, about 45 minutes. Uncover and sprinkle with the cheese. Bake 10 minutes longer, until the cheese is golden brown. Serve very hot. Makes 6 to 8 servings

 

CHICK PEA AND CORIANDER CAKES

2 (15-oz.) cans chick-peas, drained

2 cloves garlic, crushed

1 bunch scallions, chopped

2 teaspoons ground cumin

2 teaspoons ground coriander

1 fresh green chili, cored, seeded and finely chopped

2 tablespoons chopped fresh cilantro

1 small egg, beaten

2 tablespoons all-purpose flour, plus extra for dusting

Salt

Freshly ground black pepper

Vegetable oil for shallow frying

Fresh cilantro, to garnish

 

Cucumber & Yogurt Dip

1/2 cucumber, peeled, seeded and diced

2/3 cup Greek yogurt

1 clove garlic, crushed

 

In a blender or food processor, process the chick-peas until smooth. Add the garlic, scallions, cumin and ground coriander. Process again until well combined. Spoon the mixture into a bowl and stir in the chili, fresh cilantro, egg and flour. Mix well and season with salt and pepper. If the mixture is very soft add a little more flour. Chill about 30 minutes to firm the mixture.

To make cucumber and yogurt dip, place cucumber in a colander, sprinkle with 1 teaspoon salt and leave to drain 30 minutes. Pat dry with paper towels and place in a bowl. Stir in the yogurt and garlic and season with pepper. With floured hands, shape the chick-pea mixture into 12 cakes. In a skillet, heat the oil and fry the cakes 2 to 3 minutes on each side, until crisp and golden. Drain on paper towels. Garnish with fresh cilantro and serve with the dip. Makes 4 servings

 

CHICKEN IN THE GARDEN

(ingredients are per person)

1 med tomato

1 onion, peeled

3 fresh mushrooms

3 green bell pepper rings

1 small potato

1 lg. chicken breast

1 tsp. Worcestershire sauce

garlic salt, pepper and paprika to taste

1 tsp. margarine

1Tbs. honey

Place veggies in center of a 20" piece of heavy-duty foil. Place chicken in veggies. Sprinkle with Worcestershire sauce, garlic salt, pepper and paprika. Dot with margarine; drizzle honey over all. Fold and seal foil tightly. Cook over hot coals for 1.5 hours, turning every 20 minutes. (Can be baked at 450º for 1 hour). This makes one serving.

 

CINNAMON APPLE CHERRY JELLO

2 Boxes Sugar Free Cherry Jell-O

3 Cups Boiling Water

1/4 Cup Cinnamon Red Hot Candies

2 Cups Unsweetened Applesauce

1 firm Banana, diced

1/2 Apple, peeled and diced

Dissolve red hots and Jell-O in the boiling water. Add applesauce and stir

until well combined. Pour into a 9x13 pan (or 3 quart dish) and chill until

cool and syrupy (about 45 minutes). Stir in apple and banana. Chill

another 3 - 4 hours, or until firm.

 

CONVERTING BREAD MAKER RECIPES

TO STANDARD RECIPES

You do not need to own a bread maker to use recipes written for bread

makers. A good guide to follow is your favorite standard bread recipe. Sit

down and compare the list of ingredients to a bread maker recipe. You will

see that the ingredient lists are very similar. If you put the ingredients

together in approximately the following sequence, adjusting for altitude and

personal preferences, you will soon have a warm, wonderfully fragrant loaf

of bread!

1- Heat liquid to approximately 110 degrees F (luke-warm), and mix in a

small bowl with salt, sweetener and yeast.

2- Place any other wet ingredients (fat, milk, yogurt, sour cream, etc.) in

the bottom of a large mixing bowl. Add yeast mixture to these ingredients

and mix well with a wire whisk.

3- Begin to add dry ingredients, one cup at a time, until mixture is thick

enough to turn onto a floured surface, where you can finish adding dry

ingredients by kneading them in by hand.

4- Knead dough for approximately ten minutes, and then place into a greased

bowl, and let rise until doubled (about 30 - 45 minutes) in a warm, draft

free area.

5- Punch down, and shape into a loaf. Place loaf into a greased bread pan,

cover, and let rise until doubled again, in a warm, draft free area.

6- Bake at 350 - 400 degrees F, approximately 30 minutes or until loaf is

golden brown and sounds hollow when tapped with a spoon.

Copyright 2000, Kaylin Cherry/Real Food for Real People All Rights

Reserved.

This recipe taken from 'More Bread Maker Mixes'. You can find more

information and sample recipes from this collection at:

http://www.realfood4realpeople.com/2bread.html

OR receive more free breadmaker recipes by sending a blank email to:

free6@realfood4realpeople.com

 

FILLED BREAD STICKS

1 cup Water

1 Egg

1/4 cup Sugar

3 teaspoons Active Dry Yeast -- regular or fast acting

2 tablespoons Butter or Margarine -- softened

3 1/4 cups Flour

1 teaspoon Salt

Filling:

12 sticks String Cheese -- Mozzarella

*Freezes well for later use.

(This recipe is for Bread Makers, but any good bread dough may be used)

Place all dough ingredients in bread pan in the order listed. Select SWEET

dough cycle. Process as directed by your bread maker manufacturer.

Once dough has completed cycle, spray cookie sheet with non-stick cooking

spray, and divide finished dough into 12 equal pieces. Work each piece into

a rectangle about 3 inched wide by 5 to 7 inches long. Place cheese (or

other) filling along center of dough, leaving room on ends for closing.

Fold dough over and pinch sides and ends closed. Place on cookie sheet,

seam side down. Cover & let rise about 20 minutes. Bake in 350 degree F.

oven for 18 - 20 minutes or until golden brown. Brush tops with vegetable

oil if desired. May be served hot or cold.

Recommended Fillings:

Choose from the following fillings, or be creative and make up your own!

1) Thin sliced ham & cheese of your choice, rolled up

2) String cheese (Mozzarella is a nice low fat cheese)

3) Shredded pork roast OR shredded cooked chicken or turkey, mixed with

barbecue sauce

4) Leftover beef or chicken, shredded and mixed with your choice of

seasoning or sauce

5) Grilled Onions & green peppers, mixed with small amount of cream cheese

to bind mixture Copyright: "(c)2000, Kaylin Cherry/Real Food for Real People"

 

FLAVORED OIL

Vinegar is not the only dressing that may be flavored. Nearly any type of quality oil, from olive to truffle and walnut oils, may be enhanced with a little help from some herbs and spices. This in turn enlivens the flavor of breads, salads or just about whatever you are cooking that requires the use of oil.

A 750-millimeter bottle with cork (wine bottle) is a good choice for storing your oil. Allow oils to marinate to your desired taste or serve right away. (Any oils not used right away should be refrigerated until use).

Truffle Oil:

4 cups cold pressed extra virgin Olive Oil

1 ounce Truffle peeling (available in a can in gourmet shops)

Combine in bottle and add cork.

Chili-Garlic Oil:

6 dried Chilies of choice

4 cloves of Garlic

4 cups 10% Olive Oil OR 100% Olive Oil

Preheat oven to 350 degrees F. Split chilies lengthwise. Peel and slice the garlic into halves. Pour 2 Tbsp. oil into a pie tin. Add the garlic and chilies and roast in oven for 20 minutes, turning the chilies & garlic every 5 minutes. Remove pie tin from oven and allow to cool. Stuff chilies, garlic and oil into bottle, then add remaining oil. Cork.

Oriental Oil:

1 2-ounce piece Ginger Root

2 6-inch shoots Lemon Grass

3 cups 10% Olive Oil OR 100% Olive Oil

1 cup Sesame Oil

Peel and quarter the ginger root. Peel the outer layer of the lemon grass and split the bulb end. Stuff ginger and lemon grass into a 750 ml. bottle, then add oils and cork.

FLUFF

1 small container cottage cheese

1 small box Jell-O any flavor (dry)

Place in blender and whip until smooth.

1 small container Cool Whip

1 can fruit cocktail well drained

1/2 cup walnuts

You put all the ingredients into a bowl and mix it up.

 

FRESH FRUIT SAVARIN

 

1 ( 1/4-oz.) package active dry yeast

1 teaspoon sugar

6 tablespoons warm skim milk (110F, 45C)

2 cups bread flour

1/2 teaspoon salt

2 tablespoons sugar

4 eggs, beaten

1/2 cup reduced-fat margarine

1/4 cup honey

2 tablespoons each water and brandy

12 ounces prepared fresh fruit, such as kiwifruit, strawberries, peaches,

raspberries, bananas

1/4 cup sliced almonds, toasted

Mint leaves, to decorate

 

Grease a 5-cup savarin or ring mold. In a large bowl, blend together yeast, sugar, milk and 1/2 cup of the flour. Let stand in a warm place until frothy, about 15 minutes. Add remaining flour, salt, sugar, eggs and margarine to the yeast mixture. Beat well 5 minutes. Pour into mold, cover with a clean dish towel and let rise in a warm place 15 minutes. Preheat oven to 40OF (205C). Bake 30 minutes or until browned.

Unmold savarin onto a plate. Into a saucepan, place honey and water. Heat until hot. Add brandy. Spoon over savarin while still hot. Cool. Transfer to a serving plate and arrange fruit into center of savarin. Sprinkle with almonds and decorate with mint leaves. Makes 10 servings

 

FRESH STRAWBERRY PIE

 

1/2 cup water

1 cup C&H Pure Cane Granulated Sugar

2 tablespoons cornstarch

2 tablespoons LAND O LAKES(r) Butter

1/4 teaspoon red food coloring

4 cups sliced strawberries, rinsed, hulled and sliced

1 (9-inch) baked pie shell

 

In a saucepan, combine water, sugar, cornstarch and butter. Cook until thick, about 10 minutes; stir in red food coloring. Fold in strawberries and pour into baked pie shell. Refrigerate until serving. Servings: 8

 

GARLIC PEPPER STEAK

 

1 1/4 teaspoons garlic powder with parsley

1 pound sirloin steaks

1 1/4 teaspoons seasoned pepper

1/2 teaspoon seasoned salt

Press garlic powder into both sides of steak with back of spoon. Sprinkle both sides with Seasoned Pepper and Seasoned Salt. Cover and refrigerate for 30 minutes.

 

Preheat grill or broiler.

 

Grill or broil for 4 to 7 minutes per side or until done. Servings: 4

 

 

GERMAN CHOCOLATE UPSIDE DOWN CAKE

1 box German Chocolate cake mix

1 8oz pkg cream cheese

1 c chopped pecans

1 c coconut

1 stick margarine

1 lb powdered sugar

Directions: Grease 9x11-inch pan. Spread nuts and coconut in pan evenly.

Next, mix cake as directed on box. Pour over coconut and pecans. Melt

margarine and cream cheese with powdered sugar. Spoon over cake mixture.

Bake at 325° for one hour or until toothpick comes out clean.

 

GLAZED LAMB

 

Lemon and honey make a classically good combination in sweet dishes, and this lamb recipe shows how well they work together in savory dishes too. Serve with a fresh mixed salad to complete this delicious dish.

1 lb boneless lean lamb

1 tbsp grapeseed oil

6 oz snow peas, topped and tailed

3 scallions, sliced

2 tbsp honey

juice of half a lemon

2 tbsp fresh cilantro, chopped

1 tbsp sesame seeds

salt

freshly ground pepper

 

1. Using a sharp knife, cut the lamb into thin strips.

2. Heat the wok, then add the oil. When the oil is hot, stir-fry the lamb until browned all over. Remove from the wok and keep warm.

3. Add the snow peas and sliced scallions to the hot wok and stir-fry for 30 seconds.

4. Return the lamb to the wok and add the honey, lemon juice, cilantro and sesame seeds, and season well. Bring to a boil and bubble for 1 minutes until the lamb is well coated in the honey mixture. Serves 4

GOOD OL NEW POTATOES

By Kitty Broihier

 

Potatoes are a very old crop. It's hard to fathom, in fact, that anything could be new in the world of potatoes. Yes, the re-emergence of specialty potatoes such as Peruvian Purples stirred up potato lovers for a while. But otherwise, potatoes are pretty much tried and true, year after year.

 

Then there is the "new potato," so-called because they are harvested - right about this time of year - before they reach maturity. They are eaten rather quickly, as opposed to being stored for months as are mature potatoes.

 

"Any variety of potato can be a new potato," says Wendy Jenkins of the National Potato Promotional Board in Denver. "The name 'new' refers generally to their size. New potatoes are about the size of a silver dollar, perhaps one to three ounces in weight, and are usually round in shape," explains Jenkins.

 

While many people think all new potatoes have red skins, this isn't necessarily true, says Jenkins. Neither are all red-skinned potatoes new potatoes. Most red-skinned potatoes - while rather small - are not as small as new potatoes, nor are they harvested early.

 

Some new potatoes do have red skins, and these are generally the most popular type of new potato because they are pretty. "Red-skinned potatoes are also popular because that variety generally is smaller in size than other potatoes and is naturally round, qualities which make them more suited to being harvested young," says Jenkins.

 

Whether new potatoes have white, brown or red skins, the skin of all these young potatoes is thin and smooth. Like most young vegetables, the skin of a new potato is much more tender than that of the mature vegetable, and it is therefore advisable - even preferable - to leave it on instead of peeling before cooking. Indeed, most recipes call for new potatoes with the skin on.

 

Frankly, it's a matter of taste, and the cook should do as he or she likes, with full confidence that whether peeled or not, the young potato's flavor and texture will shine through. That's provided, of course, that the recipe is appropriate for new potatoes.

 

Recipes that call for new potatoes are often outstanding for their simplicity. Boiled new potatoes served with butter, chives or parsley and a little salt is a classic treatment, and one that highlights the moist texture and "fresh" flavor of the potatoes. New potato salad is quite a common recipe that's a suitable accompaniment to spring's lighter fare and summer's al fresco meals.

 

Sautéed new potatoes taste best when the potatoes are very small, about the size more often found at a farmer's market than in a supermarket. The small size of new potatoes makes them a natural for the grill. Cut them in half, precook them until tender (about 10 minutes), thread them on skewers and grill them for about 10 more minutes.

 

New potatoes are actually available year-round in some places. However, for most people they're seasonal. According to Jenkins, the earliest new potatoes in the United States come from California and Florida, and are available in late spring and early summer. The biggest new potato crop comes to market in late summer, since the regular potato harvest takes place in the fall. Farmer's markets and even health food stores are a good place to find new potatoes. Some are even organic. Otherwise, larger supermarkets usually carry them seasonally.

 

GREEK SALAD PITAS

 

1/2 cup plus 2 tablespoons olive oil

2 tablespoons fresh lemon juice

1 garlic clove, crushed

1/4 teaspoon sugar

1 teaspoon chopped fresh oregano

Salt to taste

Pepper to taste

1/4 head Romaine lettuce, shredded

1 small red onion, sliced, then separated in rings

1/4 cucumber, thinly sliced

1 large tomato, cut in quarters, then sliced

1/2 small green bell pepper, seeded, cut in slivers

4 ozs. feta cheese, cut in cubes or fingers

4 large pita breads

12 pitted black olives

Lemon twists and:

Sprigs of fresh Italian parsley to garnish

 

To make dressing, in a large bowl, whisk olive oil, lemon juice, garlic, sugar and oregano. Season with salt and pepper. Add shredded lettuce, onion, cucumber, tomato, bell pepper and cheese. Toss lightly until coated with dressing. Lightly toast pita breads. Cut a slice off long edge of each and open to form pockets. Generously fill each pita with salad mixture, allowing mixture to rise above top edges of breads. Add olives to each. Garnish with lemon twists and parsley.

Variation: Add peeled cooked shrimp to salad and toss with dressing.

Makes 4 sandwiches

 

GRILLED CHICKEN AND SWEET POTATOES

WITH ORANGE GLAZE

 

4 chicken leg quarters

3/4 cup orange juice concentrate

1/2 cup maple syrup

2 sweet potatoes, scrubbed and sliced into 1-inch thick rounds

2 tablespoons chopped fresh rosemary

1 teaspoon salt, divided

1 teaspoon ground black pepper, divided

 

Preheat grill or broiler.

 

In a small bowl, mix orange juice concentrate, maple syrup, rosemary and half the salt and pepper. Place chicken and potatoes on grill or on a sheet pan under the broiler. Season with remaining salt and pepper. Grill or broil chicken and potatoes for 25 minutes, turning all pieces at least once. Brush chicken and potatoes with half of the orange juice concentrate mixture, let cook for 30 seconds and turn. Brush second side, cook one more minute and turn all pieces again. Cook for one more minute. Remove from heat and serve. 4 servings.

 

GRILLED CHICKEN SUMMER SALAD

1 lb boneless skinless chicken breasts

1 pkg good seasons Italian dressing mix

1/2 cup orange juice (divided)

1 T olive or Canola oil

Mix together dry dressing mix, 1/4 cup orange juice & oil in a ziploc bag.

Add Chicken. Marinate for at least 8 hrs or overnight. Grill chicken until

done - marinated meat will cook faster so don't over-cook it. Let chicken

cool and cut into bite size pieces.

Prepare 1 lb penne pasta - drain, rinse with cool water and set aside.

Mix cooled chicken with pasta and add:

2 cups seedless grapes halved

1 cup pecans

1 cup mayonnaise mixed with 1/4 cup orange juice

pepper and season salt to taste

1/4 cup Parmesan cheese

Toss together well and chill.

 

GRILLED STEAK FAJITA

2 teaspoons Vegetable Oil

2 medium Green Peppers -- sliced

1 medium Red Pepper -- sliced

1 medium Onion -- sliced

1 tablespoon Garlic -- chopped

3/4 teaspoon Salt -- divided

1/2 teaspoon Cumin

1/2 teaspoon Chili Powder

1/4 teaspoon Black Pepper -- freshly ground

1/4 teaspoon Oregano

1/8 teaspoon Cinnamon

1 pound Top Sirloin Steak -- trimmed

4 large Flour Tortillas -- (10-inch)

1 cup Salsa

2 cups Rice, cooked

Heat grill. Heat oil in large nonstick skillet over medium heat. Add

peppers, onion and garlic. Cook, stirring occasionally, until softened, 10

to 12 minutes. Stir in 1/4 teaspoon salt. Meanwhile, combine remaining 1/2

teaspoon salt, cumin, chili powder, pepper, oregano and cinnamon in cup.

Sprinkle on steak. Grill steak 6 to 8 minutes per side for medium rare.

Microwave tortillas in dampened paper towels on High 30 to 50 seconds. Slice

meat. Divide meat in center of each tortilla; top with vegetables. Roll up.

Serve with salsa and rice.

 

HOISIN GLAZED BABY BACK RIBS

1 cup hoisin sauce

1/4 cup honey

1/4 cup red wine vinegar

2 tablespoons ginger -- freshly grated

1 tablespoon minced garlic

1 tablespoon sesame oil

2 teaspoons curry powder

6 pounds pork baby back ribs

Kosher salt

Freshly ground black pepper

1 tablespoon sesame seeds

To make the glaze: In a small saucepan over medium heat, combine hoisin

sauce, honey, vinegar, ginger, garlic, sesame oil, and curry powder. Bring

to a simmer, stirring occasionally, and cook over low heat for 2 to 3

minutes to blend the flavors. Remove from the heat.

Season the ribs liberally with salt and pepper. Grill indirectly over medium

heat, turning halfway through the cooking time. When the ribs have cooked

for 1 hour, start basting them every 15 minutes or so with the hoisin glaze

until the meat is very tender and has shrunk from the ends of the bones, 15

to 30 minutes more. A few minutes before the ribs are finished, sprinkle

them with sesame seeds.

Remove the ribs from the grill and cut between the bones. Serve warm.

Yield: 6 servings.

 

HUMMINGBIRD CAKE

3 cups all-purpose flour

2 cups sugar

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

3 eggs, beaten

1 cup chopped bananas

1 cup vegetable oil

1 1/2 teaspoons vanilla

1 8oz can crushed pineapple with syrup (I used with juice instead)

1 cup chopped pecans

1 cup shredded coconut (optional)

Combine flour, sugar, salt, and cinnamon. Add eggs and oil, stirring until

flour mixture is moistened. DO NOT BEAT. Stir in vanilla, pineapple,

pecans, and bananas. Bake in 3 greased and floured 9" cake pans at 350

degrees for 25 to 30 minutes or until a wooden toothpick inserted in center

comes out clean. Cool in pans, and cool completely.

Frosting:

1 8oz pkg cream cheese, softened

1/2 cup margarine, softened

1 16oz box powdered sugar, sifted

1 teaspoon vanilla

1/2 cup chopped pecans

Combine cream cheese and margarine, beating until smooth. Add powdered

sugar and vanilla; beat until light and fluffy. Spread between layers and

on top of and sides of cake. Sprinkle pecans on top.

 

MEXICAN STUFFED MUSHROOMS

12 large mushrooms -- about 2 1/2" diameter

1/3 cup thinly sliced green onions

1 clove garlic -- minced

3/4 teaspoon cumin

3/4 teaspoon chili powder

8 ounces tomato sauce

4 ounces diced green chilies

1/4 pound jalapeno Jack cheese -- shredded

2 cups unseasoned stuffing mix

2 teaspoons salad oil

Twist mushroom stems free, trim off dried ends, and finely chop stems.

In a 10-inch skillet over medium heat, combine stem, onions, garlic, cumin,

chili powder, and 1/4 cup water. Stir often until vegetables begin to brown.

Add 2 tablespoons water and scrape browned bits free. Add tomato sauce,

chilies, and half of cheese. Remove from heat and gently stir in the

stuffing mix.

Rub mushrooms with oil. Set cup side up in a 9- x 13-inch pan. Mound all the

filling onto caps. Sprinkle with remaining cheese. Bake in a 400 degree F.

oven until cheese is lightly browned, 15 to 20 minutes. Yield: 6 appetizer

servings.

 

NEW ORLEANS BEIGNETS

1 cup milk

2 tbsp sugar

3/4 tsp salt

1/2 tsp nutmeg

1 envelope dry yeast

2 tbsp lukewarm water

1 egg

2 tbsp vegetable oil

3 1/2 cups sifted flour

fat for deep frying

sifted confectioners sugar

Scald milk and dissolve the sugar and salt in it. Add nutmeg. Let milk

cool to lukewarm and combine with softened yeast in lukewarm water. Stir in

the egg and oil and thoroughly blend in flour, a little at a time. Cover the bowl lightly with a cloth and let dough rise in a warm place until it has doubled in bulk, about 11/2 hours. Turn the dough out onto a well-floured pastry board, deflate it and knead it gently. Roll it out into a rectangle 18" long and 12" wide and cut into 36 pieces, each 3" by 2". Cover lightly with a towel and let beignets rise on the pastry board for 30 minutes. In a fryer or large saucepan, heat fat for deep frying to 375 degrees. Cook the beignets, a few at a time, until they are golden brown. Drain quickly. Dust immediately with powdered sugar and serve at once while hot.

 

PRIK KAENG PANAENG

(Paste For A Dry Chili)

 

1 c Prepared red chilies 10 Tb Shallots chopped

5 Tb Garlic chopped 10 Tb Lemon grass finely Sliced

5 Tb Galangal grated 1 Tb Coriander seeds

1 Tb Cumin seeds 5 Tb Coriander root Chopped

1 Tb Kapi 5 Tb Freshly toasted Peanuts crushed

Follow same general method, toasting seeds; blending everything. If can't get

prik ki nu, can use half pound habanero chilies or 1# jalapena chilies. If you use

latter de-seed before use. Note if use substitution will get different volume paste;

that will need to use different amounts in recipes. If you can't get kha use ginger;

if you can't get bai makroot use lime zest; if you can't get coriander root, use

coriander leaves. Thai 'curries' are typically made using 'curry' paste. However that is an oversimplification: the first word used for these dishes in Thai is kaeng pronounced 'gang'; it covers soups, stews & of course curries. The paste which is used could be used just as well for soup as for curry. Secondly of course it is not true Thais call them curry: word for curry is kari; it is only applied to a small number of dishes. Dishes that appear on western Thai restaurant menus as 'curries' are kaengs; they are made not with curry paste but with sauce made from prik kaeng which in this case could be translated better as chili paste. There are many different prik kaeng in Thai cuisine; from them, one could make vast numbers of different dishes by using different protein & vegetable items; so to extend that, it is said that most Thai housewives could cook different kaeng every day of year. However if one knows 4 basic pastes listed here, & basic techniques from my next posting, one can make a vast array of dishes, if not perhaps quite 1 per day year.

 

A rough rule of thumb is 1 c raw chilies yields 1 cup or so paste since there is air in chilies. Further it will keep about 3 months in preserving jars in fridge. Since average kaeng will require (depending on how hot you want to make it) between 2-8 Tb paste; since there are roughly 16 Tb in a cup, you can scale this recipe up to suit your needs. Suffice it to say that we make these pastes on cycle over 8 weeks; make 6-8 portions ea.

 

PROVENÇAL PORK CHOPS

 

2 teaspoons capers, chopped

1/4 cup pitted ripe olives, chopped

8 sun-dried tomatoes, chopped

1 (2-oz.) can anchovies, drained and chopped

Juice of 2 lemons

2 garlic cloves, crushed

1/3 cup olive oil

1/4 cup chopped fresh parsley

Salt

Freshly ground pepper

4 pork loin chops, each weighing 6 oz

Basil sprigs, to garnish

 

Mix together capers, olives, tomatoes, anchovies and lemon juice. Add garlic, all but 1 tablespoon of olive oil, parsley, salt and pepper.

Heat remaining oil in a flameproof casserole dish. Add chops and cook 10 minutes on each side, until cooked through.

Pour tomato mixture over chops and bring to a boil. Simmer 5 minutes. Garnish with basil sprigs and serve. Serves 4

 

QUICHE LORRAINE

pre-baked 9-inch pie shell

6 Slices streaky bacon -- (6 to 8)

1 C. shredded Gruyere cheese

1/4 Tsp. nutmeg

4 eggs

1 C. light cream

1/2 Tsp. salt

1/2 Tsp. freshly ground black

pepper

1 Dash Tabasco

Fry bacon until it is cooked through, but not crisp. Leave in slices or dice. Place in pastry shell; add the Gruyere and nutmeg. Beat eggs lightly and blend in cream. Season with salt, pepper and Tabasco. Pour over bacon and cheese. Bake in a 350 degrees oven for about 30 minutes. Serve hot. Serves 6.

Rules for quiche: Be sure to pre-bake pie shell to prevent a soggy crust. Always bake the quiche immediately after the custard has been poured into the pastry shell. When baking in a Pyrex pie plate, reduce heat by 25 degrees. To test shake the pan gently to see if the custard is firm or slide a knife into the center. If it comes out clean the quiche is done. But remember that it will continue cooking after being removed from the oven so the very center of the quiche should be

slightly underdone. Allow the quiche to cool for a few minutes before serving. This will give the custard more time to set and it will slice better.

 

QUICK AND EASY FLAT BREAD

 

1 large banana or 4 oz grated carrot or apple or 4 oz unsweetened, tinned

chestnut puree or 4 oz tofu

1 egg

1/4 pint milk

5 oz rice flour

2 oz cornflour

1 oz soya flour

1 teaspoon bicarbonate of soda

1 teaspoon cream of tartar

1 teaspoon tartaric acid

salt to taste

1 oz olive oil

1 teaspoon sugar

 

Beat the banana/ apple/ carrot/ chestnut purée/tofu to a smooth purée with the milk and egg. This is best done in a liquidizer (blender).

 

Mix all the dry ingredients for the bread together with one tablespoon oil.

 

Fold the flour mixture into the purée. Do not overmix and do not leave to stand at this point or you will lose the light structure to the bread dough.

 

Line a 10 inch/25 cm square tray with non-stick baking parchment and spread the mixture in a 1 inch/2.5 cm deep layer in the tray, or in greased individual bun or pattie trays.

 

Bake in a preheated oven, gas mark 7, 425°F, 220°C, for 35 - 40 minutes.

 

Always check that a loaf is cooked by using a skewer through the middle. The loaf is not cooked until the skewer comes out clean. A part cooked loaf can be turned over on the baking try to ensure even cooking.

 

All gluten-free breads are best served fresh and hot. If bread is not being served immediately it is cooked, serve toasted.

 

Variations Use sorghum or millet flour in place of the cornflour.

Makes one 1-lb loaf.

 

QUICK DRESSINGS FOR SPRING GREENS

 

Delicate spring greens and vegetables such as asparagus and peas are delicious on their own, but when you have an abundance of them, a little dressing up is in order. Spring vegetables are all quite sweet at the beginning of the season, so you don't want to overpower them with too much sour vinegar or creamy sauces. Start with a simple vinaigrette - three parts extra virgin olive oil, one part balsamic vinegar and a little black pepper - to drizzle over baby lettuce or roasted asparagus. You can use your creativity to come up with endless variations on this theme.

 

Warm Orange Soybean Oil Vinaigrette

 

First, try different types of vinegar, such as champagne, red wine, rice wine or apple cider, depending on the taste you want. You can also make your own flavored vinegars to create your own secret vinaigrette recipe. Add orange, lemon or lime juice for a fresh tangy flavor, or mustard for a richer flavor that complements roasted vegetables nicely. Top your vegetables with a few toasted almonds or walnuts

 

 

 

QUICK VEAL STOCK

 

Author's note: If you saved those bones from your cutting up in the kitchen, find your pressure cooker and make a quick stock to use for future recipes. If you don't have a pressure cooker, do not despair. You can make the same stock using the same ingredients in a stock pot on top of the stove, but it won't be "quick." It will take 3 1/2 to 4 hours to cook at a slow simmer. Veal stock is great to have on hand to add a wonderful richness to sauces and gravies to accompany most any meat dish.

 

Bones from a veal breast, shank, or other cuts, about 2 pounds

1/2 onion

1 stalk celery

1 carrot, cut in half crosswise

1 bay leaf

2 cloves garlic

4 to 6 peppercorns

1/2 teaspoon dried thyme

2 tablespoons chopped parsley

Water to cover

 

1. Cut the veal bones into manageable-sized pieces by cutting between the ribs with a heavy knife. Put the bones in a 4-to-6-quart pressure cooker. Add the remaining ingredients and enough cold water to cover. Lock on the lid, put the pressure regulator in place, and bring to pressure over high heat. Cooking time begins at this point. Adjust the heat to the medium setting until the pressure regulator maintains a slow, steady rocking motion.

 

2. Cook for 30 minutes. Remove the pressure cooker from the heat and allow pressure to drop of its own accord. The pressure is completely reduced when the regulator is lifted and no steam escapes. Remove the regulator and open the pressure-cooker cover. Strain the stock; discard the bones and vegetables. Return the stock to the pressure-cooker pot and cook over high heat, without the cover, until it is reduced to 2 1/2 to 3 cups. Makes appx 2 1/2 to 3 cups.

 

RED HOT CINNAMON JELLO

1 Box Sugar Free Jell-O (Strawberry, Raspberry, Cherry - Any red one)

2 cups Hot Water

1/4 cup Cinnamon Red Hot Candies

2 cups Unsweetened Applesauce

Boil the water and red hots together. Make sure candies are dissolved.

Remove from heat and add the Jell-O, stirring until dissolved. Add the 2

cups applesauce, stirring until well combined. Pour into 2 quart dish.

Chill 3 - 5 hours, or until firm.

RHUBARB BREAD

(makes two loaves)

1 1/2 cups brown sugar

2/3 cup oil

1 egg

1 cup sour milk

1 1/2-2 cups diced rhubarb

1 tsp. baking soda

1 tsp. vanilla

2 1/2 cups flour

1 tsp. salt

1/2 cup nuts if desired

 

Stir ingredients in order given, adding rhubarb and nuts last.

Topping: 1/2 cup brown sugar, 1 Tlbs. butter, cinnamon to taste

Bake 45 min. to 60 min at 350 degrees

 

RIB EYE STEAKS WITH AMAZING GLAZE

 

4 rib eye steaks, each 1/2 inch thick

Flavorless cooking oil to brush on the cooking rack

 

Amazing Glaze:

1 tablespoon olive oil

1/2 yellow onion, chopped

6 cloves garlic, finely minced

2 tablespoons minced fresh thyme leaves

2 cups dry red wine

1-1/2 cups ketchup

3 tablespoons Heinz 57 Sauce

3 tablespoons packed brown sugar

2-1/2 tablespoons dark sesame oil

2 tablespoons chili powder

1 tablespoon molasses

1 tablespoon dried oregano

1 tablespoon paprika

1/2 tablespoon dried sage

1/2 tablespoon Tabasco sauce

 

Advance Preparation:

Place the steaks in a nonreactive container.

 

Make the amazing glaze: In a 2-1/2 quart saucepan, combine the oil and onion, place over medium-low heat and cook until the onion becomes translucent, about 8 minutes. Add the garlic and sauté for 30 seconds. Add all the remaining ingredients. Bring to a low boil, cover, and reduce the heat to a simmer. Simmer 20 minutes. Remove the top, turn the heat to medium-high and boil until only 2-1/2 cups remain. Transfer to a bowl and cool. Pour half the glaze over the meat, cover, and refrigerate 1 to 8 hours, Refrigerate remaining glaze. All advance preparation may be completed up to 8 hours before you begin the final steps.

Final Steps:

One hour prior to cooking, remove the beef and the reserved glaze from the refrigerator.

To Grill:

If using a gas or electric grill, preheat to medium (350°)). If using charcoal or wood, prepare a fire. When the gas or electric grill is preheated or the coals or wood are ash covered, brush the cooking rack with the oil, then lay the beef in the center of the rack. Grill the steaks about 4 minutes on each side, or until the meat is still very red in the center. As the steak cooks, brush on some of the glaze that was used as the marinade,

To Smoke:

Prepare the smoker for barbecuing, bringing the temperature to 200° to 220°. Transfer the steaks to the smoker and cook for about 1 hour. During the last 15 minutes of cooking, brush the meat with some of the glaze that was used as the marinade.

To Broil:

Preheat the broiler. Broil the steaks about 4 inches from the heat source for about 4 minutes on each side.

To Serve:

Transfer the steaks to a heated serving platter or 4 heated dinner plates and serve at once accompanied by the reserved glaze. Serves 4 as an entrée

 

ROADHOUSE GRILL BABY BACK RIBS

 

When your crew bites into these sauce-slathered baby back ribs for this Memorial Day cookout, they'll savor meat so tender and juicy that it slides right off the bone. Here's the secret method. The slow oven-roasting cooks the ribs to perfection, while the grilling adds the finishing smoky flavor and charring. I've also included a cool clone for the tasty whiskey barbecue sauce served up on the ribs at this popular steakhouse chain, so that you may be sure to earn the proper respect.

 

From Top Secret Recipes:

 

2 large racks pork baby back ribs

salt

coarse ground black pepper

 

Sauce

2 tablespoons vegetable oil

1/4 cup minced fresh onion

1 1/2 cups water

1/2 cup tomato paste

1/2 cup white vinegar

1/2 cup brown sugar

2 tablespoons honey

1 tablespoon Worcestershire sauce

1 3/4 teaspoon salt

1 teaspoon liquid smoke

1 teaspoon Jim Beam whiskey

1/4 teaspoon coarse ground black pepper

1/8 teaspoon garlic powder

1/8 teaspoon paprika

Wrap the ribs in foil, then arrange them on a cookie sheet for baking in the oven.

 

Brush the sauce on just before taking the racks off the barbie.

 

1. To make the ribs, cut each large rack of ribs in half so that you have 4

half-racks. Sprinkle a light coating of salt and a more generous portion of coarse pepper over the top and bottom of each rack. Wrap the ribs in aluminum foil and bake in a preheated 300 degree oven for 2 1/2 hours.

2. As the ribs cook, make the sauce by heating the oil in a medium saucepan

over medium/high heat. Sauté the onions for 5 minutes or until they start to brown. Add the remaining ingredients and bring mixture to a boil then reduce heat and simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat and set aside until the ribs are ready. Preheat your barbecue grill.

3. When ribs are finished in the oven, the meat should have pull back about 1/2-inch from the cut-ends of the bones. Remove the ribs from the oven, let them sit for 10 minutes or so, then remove the racks from the foil and put them on the grill. Grill the ribs for 3 to 4 minutes per side. They should be slightly charred in a few spots when they're finished. Brush barbecue sauce on the ribs while they're grilling, just before you serve them. Don't add the sauce too early or it will burn. (http://www.topsecretrecipes.com) Serves 2 (full-racks) to 4 (half-racks).

 

SAUSAGE SKILLET SUPPER

1 lb sausage (I have used smoked sausage (sliced), and bulk sausage or roll

sausage, but I like Italian roll sausage the very best!)

1 large onion, coarsely chopped

1 green pepper, coarsely chopped

2 cans of Campbell's Tomato with Roasted Garlic and Herbs (formerly Italian

Tomato) soup

1 soup can water

1 Tbsp. white vinegar

Hot white rice

Start cooking the rice - we like Uncle Ben's converted rice. Brown sausage

in a large heavy skillet or Dutch oven. Bulk or roll sausage takes a little

longer since it is raw, but I really like the flavor of Italian bulk or roll

sausage. Add onion and pepper, cook for about 5 minutes. If sausage is

greasy, drain off grease. Add soup and water. Stir well. Bring just to a

boil, then reduce heat and simmer for 10 minutes or until onion and pepper

are done. Add vinegar, and simmer a couple of minutes longer. Serve over hot

rice, with a salad and biscuits or hot rolls.

 

SCALLOPED CHICKEN

 

2-1/4 cups chicken stock

6 tablespoons butter

1 tablespoon chopped onions

1/3 cup rice

1/4 pound mushrooms, sliced

3 tablespoons flour

1/2 cup cream

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

1/4 teaspoon thyme

2 cups diced cooked chicken, or turkey

1/4 cup chopped pimiento

1/4 cup sliced pitted ripe olives

1/3 cup buttered soft fresh bread crumbs

 

1 Preheat the oven to 350°F.

2 Place 3/4 cup of the stock, 1 tablespoon of the butter, the onions, and the rice in a small pan. Cover and bring to a boil. Reduce the heat and simmer gently for about 15 minutes, or until the liquid has been absorbed and the rice is tender. Add 1/2 cup additional stock. Set rice aside, covered.

3 Sauté the sliced mushrooms in 2 tablespoons of the butter and add to rice.

4 Melt the remaining 3 tablespoons butter and blend in the flour. Stir in remaining stock and the cream. Bring to a boil, stirring, and cook for 2 minutes. Add the salt, pepper, thyme, chicken, pimiento and olives. Mix well.

5 Alternate layers of the chicken mixture with the rice mixture in a buttered 1-1/2-quart casserole, ending with the chicken mixture. Top with buttered crumbs and bake for about 30 minutes, or until hot, bubbly and light brown. Serves 4

 

 

 

 

SCALLOPS IN WHITE WINE

 

2 tablespoons unsalted butter

1 tablespoon olive oil

2 shallots, chopped

1 large garlic clove, crushed

1/2 cup dry white wine

1 lb. scallops

1 tablespoon fresh lemon juice

2 tablespoons chopped fresh parsley

Salt

Freshly ground pepper

Flat-leaf parsley sprigs, to garnish

 

Heat butter and oil in a skillet, add shallots and garlic and cook, stirring occasionally, 5 minutes or until soft.

Add wine to pan and boil until reduced by about half. Cut each scallop into 2 or 3 slices, depending on size.

Add scallops to skillet and cook, stirring occasionally, 2 or 3 minutes or until just turning opaque. Stir in lemon juice, parsley, salt and pepper. Garnish with flat-leaf parsley and serve immediately.

Note: If the scallops still have their coral attached, you can use that too. Serves 4

 

SCALOPPINE OF TURKEY

WITH CHANTERELLES, TARRAGON, AND TOMATO CONCISE

 

3 tablespoons unsalted butter

1 tablespoon olive oil

1 large shallot, peeled and finely minced

1/2 pound fresh chanterelles, trimmed and thinly sliced

Salt

Freshly ground black pepper

1 pound turkey cutlets

All-purpose flour for dredging

1 large ripe tomato, unpeeled, diced

1 cup Chicken Stock (page 145) or chicken bouillon

2 tablespoons finely minced fresh tarragon

1 teaspoon finely grated lemon zest

1 tablespoon fresh lemon juice

Optional: 3 tablespoons heavy cream

1. Melt 1-1/2 tablespoons of the butter together with 1/2 tablespoon of the oil in a large cast-iron skillet over medium heat. Add the shallot and mushrooms and cook for 2 to 3 minutes, or until tender. Season with salt and pepper and remove to a side dish.

2. Season the turkey with salt and pepper and dredge lightly in flour, shaking off the excess. Add the remaining 1-1/2 tablespoons butter and 1/2 tablespoon oil to the skillet. When hot, add the scaloppine and sauté quickly until nicely browned on both sides. Add the tomato and a little stock or bouillon and simmer, covered, for 5 minutes. With a slotted spoon, transfer the turkey to a side dish. Add the mushroom mixture to the skillet together with the tarragon, lemon zest, lemon juice, and remaining stock or bouillon and simmer until most of the liquid has evaporated. Add the optional cream, season with salt and pepper, and spoon the sauce over the turkey. Serve hot.

Tip: Fresh chanterelles are one of our few truly wild mushrooms that are now available commercially. While they are abundant in the Northwest during the fall, they are often hard to find and very expensive elsewhere. So be sure to be spontaneous and use them only when you see them very fresh. Good chanterelles should be firm and moist, not dry or mushy and broken. Never soak the mushrooms; simply rinse them briefly and trim off just the stem ends. The rest of the mushroom, including the stem, can be chopped and used in many delicious preparations. Serves 4

 

SHE CRAB SOUP

Serves 10

 

3 Oz Butter

3 Oz Onions, diced brunois (1/8th inch dice)

2 Oz All-purpose flour

3 Cloves garlic, finely minced

2 qts. Seafood or fish stock, heated to a boil- Can use a powdered base or

clam juice

2 Bay leaves

Salt and ground white pepper, to taste

10 Oz crab meat, cleaned and shredded (can use canned, but watch out for

shells!)

5 Oz Heavy cream

In a large marmite (stock pot), melt the butter, add the onions, and saute'

until translucent, but do not brown.

Add the flour and make a blonde roux (by whisking the flour/butter mix until

blonde in color).

Add the garlic to the blonde roux; then add the stock or clam juice and bay

leaves. Reduce heat, simmer 10 minutes.

Remove the bay leaves and season to taste. Add the crab meat and continue

to simmer for 10 more minutes.

Temper the cream and add to the soup. Serve immediately in preheated cups.

 

Note: to temper, means to equalize the temperatures of both ingredients. To

accomplish this, SLOWLY add some of the hot soup to the cream while whisking

constantly. Then slowly add that mixture to the soup, while continuing to

whisk. If this isn't done slowly, the soup will break.

 

Other optional ingredients that can be added are sherry, pimentos, green bell peppers, and roe. This soup is very popular in South Carolina. Other seafood can also be substituted. A slurry of a paste of cornstarch and cold heavy cream or milk or water can also be used as a thickening agent, if necessary.

 

CHOCOHOLIC SMOOTHIE

2 cups soft fat free ice cream 2 sliced bananas

1/2 cup 2% milk 1/4 cup chocolate syrup

Ice cubes Shaved chocolate

Process all but cubes and shaved chocolate in blender. Ad cubes to bring to

4 1/2 cup level; process until smooth, stopping once to scrape sides.

Garnish if desired with shaved chocolate. YIELD: 4 1/2 cups

STRAWBERRY SMOOTHIE

1 (8 oz) fat free vanilla yogurt

1 (10 oz) package frozen sliced strawberries

1 frozen sliced banana

1/4 cup orange juice

1 tablespoon honey

Process all ingredients in blender until smooth, stopping once to scrape

sides. Serve immediately. YIELD: 3 1/4 cups

 

SPICY CARROT AND CHICK PEA SOUP

 

2 cups water

1 cup chopped onion (1 medium onion)

3 cups sliced carrots (4 medium carrots)

1 teaspoon curry powder

1/4 teaspoon nutmeg

2 cups cooked and drained chick peas

1/3 cup cashews

1 cup soymilk

2 tablespoons white miso (miso is a fermented paste made of mung beans, etc.)

 

1. Place the water, onion, carrots, curry powder, and nutmeg in a pressure cooker. Cook over high heat until the pressure regulator starts to jiggle. Remove the pressure cooker from the heat and let it cool down on its own. Add the chick peas.

 

2. Blend 2 cups of the cooked mixture with the cashews, soymilk, and miso in a blender or food processor until very creamy. Do this in two or more batches if necessary. Pour the cashew mixture back into the remaining cooked carrot mixture, stir, and reheat.

 

3. Serve with some whole grain bread and a green salad for a hearty lunch or an easy dinner.

 

SUPER QUICK SPINACH WITH PINE NUTS

 

4 teaspoons extra-virgin olive oil

4 large cloves garlic, minced or sliced thin

1 pound well-rinsed coarsely chopped spinach leaves

4 teaspoons fresh lemon juice

Freshly ground black pepper to taste

Salt to taste

2 tablespoons lightly toasted pine nuts

 

Heat wok, add oil. Add garlic, stir until it reaches the point of fragrance, then remove or leave in (your choice). Add spinach leaves and stir fry until it starts to wilt. Remove wok from heat. Add lemon juice, salt and pepper, and pine nuts.

Serves 4

 

SWEET POTATO SURPRISE

6 pounds Sweet potatoes - cooked, halved lengthwise

1 cup Brown sugar

1 1/2 tablespoons Cornstarch

1/4 teaspoon Salt

1/8 teaspoon Cinnamon

1 teaspoon Shredded orange peel

1 pound Canned Apricot halves

2 tablespoons Butter or margarine

1/2 cup Pecan halves

1/4 cup Orange juice

Place sweet potatoes in greased 10x6" baking dish. In saucepan, combine brown sugar, cornstarch, salt, cinnamon and range peel. Drain apricots, reserving syrup. Stir 1 cup apricot syrup into cornstarch mix. Cook and stir over medium

heat until boiling; boil 2 minutes. Add apricots, butter pecan halves and orange juice; pour over sweet potatoes. Bake, uncovered, at 375~ for 25 minutes.

 

TACO MUFFINS

1 pound ground beef

3/4 cup water

1 envelope taco seasoning mix

1/4 cup butter or margarine -- softened

1/4 cup sugar

1 egg

1 3/4 cups all-purpose flour

4 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

1 cup salsa

1 cup Cheddar cheese -- shredded

In a skillet cook the beef over medium heat until no longer pink; drain. Add

water and taco seasoning; simmer, uncovered, for 15 minutes. Cool.

In a mixing bowl, cream butter and sugar. Beat in egg. Combine dry

ingredients; add to the creamed mixture alternately with the buttermilk.

Fold in meat mixture.

Fill greased muffin cups 2/3 full. Bake at 425 degrees F. for 12 to 15

minutes or until golden brown. Carefully remove muffins to a greased 13- x

9- x 2-inch baking dish. Top each with salsa and cheese. Bake 5 minutes

longer or until the cheese is melted. Yield: about 16 muffins (2 per

serving).

 

TEXAS AMBROSIA

 

1 orange

1 grapefruit

1 red pear

1 green pear

1 cup seedless red grapes

1 cup seedless green grapes

1 peeled, cored, and sliced pineapple, available in many supermarket produce

sections

1 - 2 tablespoons sugar

1 pomegranate

1 cup shredded coconut, optional

1/2 cup toasted pecans, optional

1 banana

1 tablespoon lemon juice

1 cup mini-marshmallows, optional

Peel citrus fruits, removing pith. Holding fruit over a bowl, cut into thin rounds, rather than trying to break into segments. Core pears; peel or not (it looks prettier if not peeled). If grapes are large, cut in half; otherwise add whole.

Cut pineapple into bite-sized pieces. If you put in an apple, cut it into bite-sized pieces. Break up the pomegranate "jewels" as well as possible, and toss them into the salad, along with the coconut, toasted nuts, and banana. Add lemon juice and stir well so the apple and pear won't rust. Sprinkle the sugar over all,

cover bowl with plastic wrap, and refrigerate for at least 4 hours before serving.

10 to 12 servings

 

THAI SHRIMP AND RICE

 

Start thawing 6 oz. frozen shrimp in a colander under running water.

Then start a batch of rice in the microwave rice cooker.

 

My rice recipe

1 cup rice

14 oz water.

1 T butter or margarine

1/2 t salt

15 minutes on high

While shrimp are thawing and rice is nuking get the following ingredients ready:

1 T corn or safflower oil

1/4 cup chopped onion

1 rib celery slit lengthwise and cut into 3/8 inch pieces

1/2 t chopped garlic

1/2 t minced ginger

1 4 oz. can sliced mushrooms, drained

1 cup Cole slaw mix cabbage

1/4 C Oyster Flavored Sauce

1 T Crystal brand Louisiana Hot Sauce

1 or 2 T Sesame Oil (milder rather than stronger styles)

1 t sugar

2 T Chunky Peanut butter (A ball a little smaller than the size of a golf ball)

In a small Wok...(Hot Wok, cold oil)

Stir fry the following for approximately 2 minutes: Oil, Onion, Celery, Garlic,

Ginger. Push those items to the side of the Wok to prevent burning and next, add mushrooms. Stir fry 1 minute. Then add shrimp to the center of the Wok and stir fry for 1 minute. Push everything onto the side of the Wok to prevent overcooking. Heat the Cole slaw, in the center of the Wok, turning 3-4 times.

As the Cole slaw is heating, add the Oyster sauce, Sesame oil, Louisiana hot

sauce, Sugar, and Peanut butter. Mix everything well but gently. There is no need for a starch thickener. You didn't use any broth for a base.

Serve over the rice that finished cooking five minutes ago.

Makes two generous helpings.

 

TOMATO CHEESE BURGERS

 

2 pounds lean ground beef

1/4 cup Kikkoman(r) Soy Sauce

3 tablespoons dried onion

1/2 teaspoon garlic salt

1 large tomato, cut into 6 slices

6 slices cheese

6 hamburger buns

 

Preheat grill.

 

Thoroughly combine ground beef, soy sauce, onion and garlic salt in a medium bowl; shape into 12 patties. On each of 6 patties place slice of tomato. Top with remaining patties; pinch edges together to seal. Cook on grill 4 inches from hot coals 5 minutes on each side, or until thoroughly cooked. Top burgers immediately with cheese and serve on hamburger buns. Servings: 6

 

WON TONS

2lbs ground beef

2 packages won ton wrappers (usually found near TOFU in grocery store)

1 fist sized onion finely chopped (or 1/2 of a big onion)

3-4 tbsp soy sauce

2-3 teaspoons Chinese Five Spice (more or less to taste)

Cooking oil

1. Cook beef to almost done (either on stovetop in skillet with a touch of

oil, or in the microwave.

2. Add chopped onion and cook/saute for approx 1-2 min.

3. When beef /onion mixture is cooked through...add soy sauce and Chinese

Five spice...a little at a time and mix well..taste before adding more to see if you like it. The Chinese Five is pretty powerful, so you want to taste as you go!

4. On Stove, heat enough oil to cover and fill to 1/4 " in skillet. (or

you can use a deep fryer)....while heating...place one won ton wrapper on a

flat surface.....put a spoonful of the meat mixture in the center, fold

diagonally to make a triangle and pinch the edges shut. (you can also

clamp them shut with a dumpling maker..works great!). Add to oil when oil

is ready . Turn and brown....when done...drain on paper towels..

Serve with duck sauce/sweet and sour sauce.

 

SHALOM FROM SPIKE & JAMIE



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