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

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Recipes from Spike & Jamie

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Contents Disk 217

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).

APRICOT CANDY

APRICOT YOGURT CAKE

AUNT ZEES APRICOT JAM

BASIC PIE CRUST DOUGH

BASTEGH

BERRY PANCAKE SYRUP

BOURMA

BREAKFAST KEBAB

CHICKEN DIJON PASTA SALAD

CHOCOLATE FROSTING

COCONUT OATMEAL COOKIES

COOKING FOR BABY

CORN CASSEROLE

CREAMY CAESAR DRESSING TSR

CROCKED OATMEAL

EASY BEEF TERIYAKI

EASY CALZONES

EGG SAUCE

FILLED ARMENIAN COOKIES

GAZPACHO ANDALUZ

GRAHAM CRACKER CAKE

HALVA

HOT FUDGE PUDDING

JUMBO SHELLS and CHEESE

KEUFTA STEW

LEMON BUTTERED NEW POTATOES

LEMONADE

LOKHOOM TURKISH DELIGHT

MARKET DAY IN CADIZ

MARSHMALLOW PECAN MUD CAKE

MICROWAVE RICE PUDDING

MINT ICE CREAM

OLD FASHIONED PRUNE CAKE

ORANGE MELTAWAY COOKIES

OVERNIGHT COFFEE CAKE

PAKLAVA BAKLAVA

PORK ROAST WITH STRAWBERRIES

PUMPKIN DOUGHNUTS

RED LENTIL SOUP

ROASTED VEGETABLE TART

SAUTEED STRAWBERRIES IN CABERNET SAU

SHAKARISHEE ARMENIAN SUGAR COOKIES.

SPICY GREEN BEANS

STRAWBERRY BANANA SMOOTHIE

STRAWBERRY BLUE CHEESE SALAD

STRAWBERRY CHEESECAKE SQUARES

STRAWBERRY FIELDS COCKTAIL

STRAWBERRY KIWI AND CUCUMBER SALSA W

STRAWBERRY MUFFINS

STRAWBERRY SANGRIA ICE

STRAWBERRY SKINNY DIPS

SUMMER FRUIT SOUP

THE BEST EVER MACARONI SALAD

THE NOBLE OLIVE

TOMATILLO INFORMATION

TRADITIONAL MUD CAKE

TUNA MACARONI TREAT

WACKY CAKE

WACKY SNACK CAKE

YOGURT MAHDZOON

ZUCCHINI SIDE DISH PANCAKES

 

APRICOT CANDY

From the site, DINING AT NOAH'S TABLE

http://www.geocities.com/NapaValley/4722/armenian.html

 

2 lbs. dried apricots

2 cups sugar

1 cup water

1/2 cup blanched almonds

In a food processor, finely mince the apricots. In a large pot add water and the apricots and slowly simmer until the apricots thicken. Add 1/2 the sugar, 1 cup, to the apricots and simmer for another 10-15 minutes. Let the apricots cool. With hands lubricated with a little butter, form the apricot mixture into 1 inch diameter balls. On a sheet of waxed paper, flatten the balls until they are about 1/2 inch in thickness. Place an almond in the center and dip in granulated sugar. These can be individually wrapped in small squares of waxed paper and will store well until all are consumed. Not very long!

APRICOT YOGURT CAKE

From the site, DINING AT NOAH'S TABLE

http://www.geocities.com/NapaValley/4722/armenian.html

Note: The following recipe produces a coarse-crumbed cake; for ease of slicing, dip your knife in hot water before cutting each serving.

Two 8-ounce containers plain yogurt

2 cups all-purpose flour

1 1/2 teaspoons double-acting baking powder

1/2 teaspoon baking soda

1 stick (1/2 cup) unsalted butter, softened

3/4 cup sugar

2 large eggs

3/4 cup dried apricots, chopped fine

1 cup walnuts, chopped fine

about 1/2 cup orange honey syrup (recipe follows)

mint sprigs for garnish

 

Let the yogurt drain in a fine sieve set over a bowl, covered and chilled, overnight and measure out 1 cup of the drained yogurt, reserving the remaining yogurt for another use.

 

Preheat the oven to 350°F. and butter and flour a 10-inch springform pan. Into another bowl sift together the flour, the baking powder, the baking soda, and a pinch of salt. In the bowl of an electric mixer cream the butter with the sugar until the mixture is light and fluffy, beat in the eggs, 1 at a time, beating well after each addition, and beat in the 1 cup drained yogurt, beating until the mixture is just combined. Add the flour mixture, beat the batter until it is just combined, and stir in the apricots and the walnuts.

 

Spoon the batter into the prepared pan and bake the cake in the middle of the oven for 50 minutes, or until a tester comes out with a few crumbs adhering to it. Put the cake in the pan on a rack set over foil, pour the orange honey syrup over it, and let the cake absorb the syrup. The cake may be made 2 days in advance and kept in the pan covered with plastic wrap and foil and chilled. Remove the side of the pan and garnish the cake with the mint sprigs.

ORANGE HONEY SYRUP :

1 cup honey

1/2 cup fresh orange juice

1/2 cup water

1 1/4 teaspoons minced fresh orange zest

S2 tablespoons Manto (Greek orange herb-flavored liqueur, made by Metaxa)

 

In a heavy saucepan combine the honey, the orange juice, the water, and the zest and simmer the mixture, stirring occasionally, for 20 minutes, or until it is reduced to 1 1/3 cups. (If the syrup is reduced too much, it becomes too thick and too sweet.) Stir in the Manto and let the syrup cool. The syrup may be made 1 week in advance and kept, covered, at room temperature. Makes 1 1/3 cups

AUNT ZEES APRICOT JAM

From the site, DINING AT NOAH'S TABLE

http://www.geocities.com/NapaValley/4722/armenian.html

 

3 quarts cut apricots

2 quarts sugar

1 can crushed pineapple

1/2 cup lemon juice - fresh

15 apricot pits - remove seeds and boil until skin will peel off

2 tablespoons light Karo syrup or corn syrup

 

Bring all ingredients to a boil and cook until the apricots get soft and just begin to lose their shape. Let cool. Pour into shallow baking pans to about 3/4 inch deep. Cover with cheese cloth netting and put in hot sun for 3-4 days to further "sun-cook". Of course you have to live in an area where the temperature will remain in the 90s to 100s during the day (Take pans in at night - you don't want the varmints to eat your jam). When ready, put all the jam back into a large pot and bring to a boil for 10 minutes. Pour into sterilized jars and seal.

 

BASIC PIE CRUST DOUGH

Unless you need a very specific type of dough for your crust, this recipe should handle about 99% of all your crust needs!

From the site, DINING AT NOAH'S TABLE

http://www.geocities.com/NapaValley/4722/armenian.html

2 cups all-purpose flour

1/2 teaspoon salt

6 ounces cold unsalted butter, cut into cubes

1/4 to 1/3 cup ice cold water

To prepare the dough by hand, combine the flour and salt in a stainless steel bowl, using a pastry knife mix well.

Add the cold butter cubes to the flour and mix in until the mixture begins to resemble a mealy mixture where the butter forms pea sized nuggets plainly visible in the flour. Add only enough ice water to pull the dough together. The water should be added to the flour slowly to ensure that only the minimum amount of water is used. Do not over mix the dough. When the dough has been mixed just sufficiently to combine the ingredients, form it into a ball and wrap in a piece of plastic and refrigerate for several hours.

When ready to use, lightly flour a pastry board and a rolling pin, and unwrap the dough. Divide the dough into 2 equal pieces and begin to roll out the first piece into the bottom crust.

Tamp down the dough with the pin and gently begin to roll out into a circular pie shape by rolling evenly outward from the center and turning the dough in small 1/8th turns to keep the rolling even. When the dough is rolled out to an even thickness and is about 12 inches and is about 1/8th-inch thick it is ready to be transferred to a 10-inch pie tin.

Lightly butter the tin, lift the dough with the rolling pin by partially rolling the dough up on the pin, center the dough in the tin and unroll. Pierce it in several places with the tines of a fork.

Roll the second half of the pie dough into a round shape slightly larger than the pie pan. Fill the bottom crust with your chosen fruit filling. Cover the filling, such as apple, with the top half of the pie dough. Using both hands, crimp the edges of the two crusts together to seal. With a sharp knife, make several crosshatch slits in the top crust. Brush with the egg wash and bake in a preheated 375 degree oven for 35 to 40 minutes. Remove from the oven and cool for 20 minutes.

Yield: 2 12-inch pie crusts

 

BASTEGH

A grape juice "leather". Candy for Armenian kids!

From the site, DINING AT NOAH'S TABLE

http://www.geocities.com/NapaValley/4722/armenian.html

8 cups grape juice

1 cup flour

Cornstarch

Heat 2 cups of the grape juice until lukewarm. Add the flour to the warm grape juice and mix well. Bring the rest of the grape juice to a boil and add the flour mixture slowly and stirring constantly until the mixture begins to bubble. Spread a sheet of muslin or plastic wrap on a flat surface and pour the mixture out evenly to a layer of about 1/8 inch. Let this dry for about 12 hours. Peel the muslin or plastic wrap off the surface and hang like a sheet from a line and let dry for 24 more hours. Spray the backside of the muslin [not plastic wrap] lightly with water to release the bastegh from the muslin. Powder the bastegh with cornstarch, cut into strips and roll up and store in a jar.

NOTE: This can be made with other fruit juices.

BERRY PANCAKE SYRUP

 

4 1/2 cups sugar

3 1/4 cups berry juice (any berry or combination of berries can be used)

1 package dry pectin

1 1/2 teaspoons baking soda

 

Measure sugar into a bowl to be added later. Measure cold fruit juice into a 6- to 8-quart kettle. Add pectin and baking soda to juice in kettle. Stir thoroughly, scraping sides of kettle to completely dissolve pectin. Stir until foaming subsides. Place over high heat, bring to boil, stirring constantly. Add pre-measured sugar, mix well. Continue stirring and bring to a full rolling boil (a boil that cannot be stirred down). Boil, following directions on the pectin package. Remove from heat and skim foam. Ladle into clean, hot jars, leaving 1/4-inch head space. Wipe rims and seal. Process in a simmering water bath (180 to 190 degrees) canner for 10 minutes.

 

Makes seven to eight half-pints

BOURMA

From the site, DINING AT NOAH'S TABLE

http://www.geocities.com/NapaValley/4722/armenian.html

1 box frozen fillo dough [available in most markets]

Corn starch [separating medium for fillo] optional

1/2 lbs. clarified butter

1/2 lbs. Crisco¨ shortening

1/4 cup sugar

1 1/2 cups grated walnuts

Pinch of cinnamon [optional]

 

Mix clarified butter and Crisco¨ together, heat and then set aside until ready to bake bourma. Take a cookie sheet and butter or cooking spray.

 

Mix nuts, sugar and cinnamon together and set aside. Take 2 fillo sheets and place one sheet on the table and brush with butter. Place a second sheet on the first and brush with butter.

 

Evenly spread 1-2 tablespoons of filling mixture across the center 1/3 of the sheet.

Take another sheet of filo dough and place over the filling. Butter it and place another sheet on top of it. (Four sheets in all)

 

Take a 5/16 inch wooden dowel and "loosely" roll up the fillo dough onto the dowel. Holding the dowel from each end, gently push your hands together. [ABOUT AN INCH ON EACH END TO GENTLY PUCKER UP THE DOUGH] Gently slip the dough off the dowel onto the cookie sheet. Repeat this process until the cookie is full [one layer only].

 

Brush the butter/Crisco¨ mixture over the dough and then bake in a 350 degree oven until light golden brown on top. Remove from the oven and let cool. Take the bourma and cut into 3 in. pieces. To serve, drizzle warm sugar-lemon-honey syrup over the top.

 

SYRUP:

1 1/2 cups sugar

1/2 cup honey

1 cup water

1/4 cup lemon juice

Combine the sugar, honey and water and cook for 10 minutes. Add lemon juice and cook for 2 minutes.

 

 

BREAKFAST KEBAB

Serves 4

4 pieces of Pita or Lebanese bread

4 beef sausages

4 rashes of bacon

4 eggs

1 large tomato- sliced

1 head of lettuce- shredded

1 cup grated cheese (of choice)

1 1/2 cups beef stock

2-3 teaspoons spaghetti/Italian herbs (or herbs of choice)

tomato (or BBQ) sauce to taste

salt and pepper

Take a large, deep fry pan, heat up the beef stock over med-high heat, add the herbs and cook the sausages until almost done and liquid reduced by about half (you may need to add more beef stock) . Drain the liquid, keeping the sausages in the pan. Push them aside and add the bacon to the pan and fry until crisp. Remove the sausages and bacon and drain of fat on paper towel. Fry the eggs in the bacon fat (make sure you break the yokes, or cook them completely- otherwise they will run everywhere when you go to assemble the kebab). When the eggs are done, lay out 1piece of bread. About 1/3 of the way in from the edge, place 1 sausage, 1 strip of bacon, 1 egg, 2 slices of tomato, and a handful of lettuce. Top with a handful of cheese. Add tomato sauce, salt and pepper to taste and roll up the pita tightly (carefully, as not to tear the bread). If you have a sandwich press, place the kebab in the press and toast until the bread is crisp, or simply eat as is. Repeat with the other 3 pieces of pita, and remaining ingredients.

CHICKEN DIJON PASTA SALAD

4 ounces Rotini -- uncooked

8 ounces Yogurt, skim milk -- plain

1/3 cup Wheat Germ

3 tablespoons White Wine Vinegar

1 tablespoon Dijon Mustard

1/8 teaspoon Black Pepper

1 cup Chicken Breasts without skin -- cooked & diced

3/4 cup Broccoli florets -- diced

1/2 cup Tomato -- chopped & seeded

1/3 cup Red Onion -- chopped

Cook pasta according to package directions. In medium bowl, combine

yogurt, wheat germ, vinegar, mustard and pepper; mix well. Add pasta and

remaining ingredients: toss to coat. Serve immediately or chill before

serving. Sprinkle with additional wheat germ before serving.

CHOCOLATE FROSTING

6 tbsp milk

1 cup chocolate chips

1 1/2 cup sugar

40 small or 8 large marshmallows (cut up)

6 tbsp butter

1/2 tsp vanilla

1/4 tsp salt

Bring first 4 ingredients to a boil. Boil for one minute. Remove from heat

& add chocolate chips, marshmallows and vanilla. Blend all and pour over

warm brownies. (This recipe makes more than enough to cover brownies/cake

in a jelly roll pan.)

COCONUT OATMEAL COOKIES

2 cups flour

1 cup sugar

1 cup brown sugar

2 eggs

1 1/2 cups coconut

1 cup softened butter (room temp.)

2 tsp. vanilla

1 cup Quick oats

1 cup pecans

Optional-Mix in chopped orange slice candy about 1-1 1/2 cups

Sift flour. Cream butter, add sugar gradually until fluffy. Add vanilla and

eggs, beat well. Add flour gradually and beat until smooth after each

addition. Mix in oats and coconut. Drop by teaspoon onto greased cookie

sheets. Bake at 375 degrees for 7 to 12 minutes. DO NOT let cookies get

brown.

Hint: I have stored the mixture in the fridge and baked the cookies the

next day. You could mix this up and bake a few at a time. You can store this

in the fridge for about a week maybe two.

 

 

 

 

COOKING FOR BABY

By Jennifer Gallo, ucook.com staff writer

Baby food in jars wasn't always the norm or even an option. Up until the late 1920s, when the founders of Gerber answered their calling, parents - mainly moms of course - mashed their own fruits, vegetables, meats, and starches to satisfy the appetites and palates of their very little ones.

 

Today, some new-millenniums parents still choose to do the work themselves, even while bottled varieties sit conveniently on grocery store shelves just a few teething toys down from the disposable diapers.

 

"People who are bent on eating healthy themselves already know the good foods to buy and are primarily the ones who are interested in making their own baby food," said Kathryn Landon-Malone, a pediatric nurse practitioner in Portland, Maine.

 

Are they "super" moms and dads? How do over-scheduled working parents or the otherwise culinary-challenged find the time, energy, or wherewithal to become their babies' personal chefs?

 

As challenging - even superfluous - as it may seem, it really just takes a few extra minutes at meal time, a little common sense and a trusty blender or food processor to turn solid adult food into delicious, wholesome mushy goo for babies.

 

Landon-Malone fed her own children all-natural foods and now teaches new moms and dads in southern Maine how to do the same. She suggests introducing homemade fruit and veggie purées to infants starting at five to six months old.

 

"Babies like sweet things so start with fruits like bananas, apples and apricots or whole oats or rice that can be sweetened with fruit," she said. "Then introduce vegetables like squash, sweet potatoes, peas and green beans, carrots, and lima beans."

 

Simply boil or steam the fruits, vegetables or grains until very soft then purée with water, formula, or breast milk until the concoction reaches a consistency that practically drips off a spoon at feeding time. A hint: The savvy time-saver will make several batches to pour into ice cube trays, freeze, then store in freezer bags or containers until ready to thaw for use.

 

When it comes to making homemade baby food, there are very few rules. Basically trust and rely on the baby's instincts. "They'll let you know. They'll spit it out if they don't like something or if it's not reduced to the right consistency," Landon-Malone said.

She also offered these words of wisdom: Introduce one new food every few days so any unpleasant response can be traced back to a specific food. And avoid giving honey (because of its natural spores) or acidic fruits and veggies to babies less than one year old.

 

Baby Food Guide

Pediatric Nurse Practitioner Kathryn Landon-Malone fed her own babies all-natural foods and now teaches new moms and dads in Southern Maine how to do the same.

 

"It makes sense to make your own baby food so that you know exactly what's going into it," she said. "When you use natural ingredients from the Earth, you're child is connected to the Earth in a way. Plus it's much less expensive than the jarred."

 

Here are some of her age-appropriate recipe ideas.

 

5 to 6 months:

 

bananas (mash with a fork)

tofu mixed with avocado (mash with a fork)

plain yogurt

Steam or boil the following list of foods, then purée with water, formula, or breast milk (and tapioca if desired) to a very thin consistency. (Be sure to remove skins, seeds and pits when applicable.)

 

apples

pears

apricots

squash

sweet potatoes

peas

green beans

lima beans

rice

barley and oats (sweetened with fruit)

After 9 months:

 

berries (pureed)

spices and seasonings like curry and garlic (if desired); not salt

 

After 12 months:

 

honey (as a sweetener if desired)

acidic fruits and veggies (if desired)

meat (cook thoroughly, then puree with 2 to 3 tablespoons of water to paste consistency)

When teething:

 

zwieback toast

frozen bananas cut into quarters

Toddlers or "Finger Feeders":

 

cooked pasta

most other foods "that are soft enough to squish between your fingers"

CORN CASSEROLE

30 ounces (2 cans) cream-style corn

8 ounces shredded sharp Cheddar cheese

4 ounces chopped green chilies -- drained

1/2 cup finely chopped onion

1 cup milk

2 large eggs -- beaten

1 cup yellow cornmeal

1 1/2 teaspoons garlic salt

1/2 teaspoon baking soda

Combine first 6 ingredients in a large bowl. Combine cornmeal and remaining

ingredients; stir into corn mixture. Pour into a lightly greased 11- x 7- x 1 1/2-inch baking dish. Bake at 350 degrees F. for 50 minutes or until a knife inserted in center comes out clean. Yield: 8 servings.

CREAMY CAESAR DRESSING

Newman's Own

With over $100 million given to charity since 1982, Newman's Own products have become an American favorite. One variety of the brand's dressings that really stands out is this exceptional Caesar salad dressing; probably the best commercial Caesar dressing on the market. Part of the secret for this special recipe is the inclusion of Worcestershire sauce. The sauce adds a beautiful flavor and color, and comes with a crucial fishy ingredient: Anchovies.

 

 

 

From Top Secret Recipes:

 

1 cup mayonnaise

3 tablespoons distilled white vinegar

2 tablespoons Kraft grated parmesan cheese

2 teaspoons Worcestershire sauce

1/2 teaspoon lemon juice

1/2 teaspoon ground dry mustard

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon ground black pepper

pinch dried basil

pinch dried oregano

 

Combine all ingredients in a medium bowl and mix with an electric mixer for about 30 seconds. Chill the dressing for a couple hours before serving. (http://www.topsecretrecipes.com) Makes 1 1/4 cups.

 

CROCKED OATMEAL

2 eggs

1/2 cup oil

2 cups milk

(1 teaspoon vanilla, opt.)

1/2 cup brown sugar

1/2 cup white sugar

1/2 teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon salt

3 cups old-fashioned oats

raisins, nuts, etc. are optional

Mix the wet ingredients in the crock pot. Stir together the dry ingredients

in a separate bowl, then add to the wet stuff in the 'pot. Turn on LOW about

10 or 11 p.m. When you get up at 6:30 a.m. Turn it off. Good with milk or

cream poured on top.

In my experimenting, I found that you need the large amount of milk because

of the long cooking time, and it is important (I think) to use the

old-fashioned oats so that the dish doesn't turn to mush.

 

 

 

 

EASY BEEF TERIYAKI

1 1/2 pounds Sirloin Steak, trimmed

1/2 cup Soy Sauce

1/2 cup Dry White Wine

1 clove Garlic -- minced

1 teaspoon Ginger

1 tablespoon Cornstarch

3 packets Equal(r) sweetener

3 cups Rice, cooked

Slice beef into 1/2 inch strips. Arrange in a shallow baking pan. Combine

soy sauce, wine, garlic, and ginger. Pour over meat, cover and refrigerate.

Marinate 2 hours.

Remove meat from marinade and broil beef 1-1/2 minutes on each side on a

broiling rack. Pour marinade into saucepan. Add cornstarch using a wire

whisk, and cook over medium heat until sauce thickens. Remove from heat,

stir in Equal. Serve sauce over meat, over or with rice.

Note: For non-diabetic diet, sugar may be substituted, using 1 tsp. sugar

per packet of Equal(r) sweetener

Copyright: "(c)2001, Kaylin Cherry/Real Food for Real People"

EASY CALZONES

2 Bread Dough -- frozen

6 ounces Mozzarella Cheese -- shredded

5 cups Spaghetti Sauce

6 ounces Pepperoni Slices

1/2 pound Mushrooms -- sliced

1/2 cup Black Olives -- sliced

Thaw the two loaves of bread dough. Divide each loaf into 5 parts. One at

time roll each dough piece on a floured board, or stretch with your hands.

Making a 7" square. Place half a slice of cheese, several sliced mushrooms,

several slices pepperoni & several slices of olives in the center of dough.

Fold dough in half and pinch the edges to seal. Prepare a baking sheet with

non-stick cooking spray and bake at 350 degrees F for approximately 15 min.

Serve with about 1/3 cup sauce each, for dipping.

To freeze for later use: Place each turnover in a small sandwich bag.

Place 5 in a larger freezer bag, with the frozen sauce (in a bag) Makes 10

total. To prepare, thaw sauce. At the same time, take frozen turnover out

of bags, and bake according to directions above. Serve with sauce, as

above.

EGG SAUCE

(for thickening soups)

From the site, DINING AT NOAH'S TABLE

http://www.geocities.com/NapaValley/4722/armenian.html

2 eggs

juice of 1 lemon

 

In a mixing bowl, beat the 2 eggs well and add the lemon juice. Beat the mixture again and blend very slowly into the soup so as not to curdle the eggs.

 

NOTE: This is similar to the Chinese egg flower soup method, only the Chinese let the eggs curdle as it is incorporated into the soup

FILLED ARMENIAN COOKIES

From the site, DINING AT NOAH'S TABLE

http://www.geocities.com/NapaValley/4722/armenian.html

 

5 1/2 cups Swansdown(r) or Softasilk(r) flour

3 eggs beaten

1 1/2 cups granulated sugar

1/2 cup whole milk

1/2 teaspoon baking soda

1 1/2 cups unsalted butter

Beat eggs well and add to melted butter. Dissolve sugar into milk and add to the eggs and butter. Mix flour and baking soda together and slowly add to the above mixture to form a soft dough. Roll out about 1/4 inch thick and cut into 2 1/2 inch diameter circles. Place a teaspoon full of the filling onto the circle, fold over and seal the sides together so as to make an egg shape with the filling inside. Bake cookies in a 350 degree oven for 20-25 minutes.

Filling:

2 cups finely ground walnuts

2 egg whites [beaten]

1 tablespoon sugar

pinch of cinnamon

Mix the above in the order presented.

 

 

 

 

GAZPACHO ANDALUZ

1 dozen very ripe tomatoes

2 to 3 oz. red wine vinegar

Water

1 baguette or similar artisan bread

Salt to taste

 

Garnishes:

Spanish onion

Green pepper

Hard-boiled eggs

Croutons

 

Peel the tomatoes. Cut out the stems and seeds, taking care not to lose the juice. Puree. Soak the bread in water and vinegar until it forms a thick paste, add the tomatoes, and thin with more water as necessary. Add salt and a crank of fresh black pepper and chill well. Serve with a plate of diced garnishes. Serves 4

GRAHAM CRACKER CAKE

1/2 C. Butter

1 C. Sugar

3 Eggs

2 t. Baking Powder

3/4 C. Milk

1 t. Vanilla

1 C. Chopped Nuts

1 pound Graham Crackers

The milk could be omitted and one 15 oz. can of pineapple used in its

place.

Cream butter. Add egg yolks. Beat thoroughly. Combine with graham

cracker crumbs rolled fine, and baking powder. Add flavoring, milk, and

nuts. Mix thoroughly. Fold in stiffly beaten egg whites. Pour into well

oiled, shallow pans. Bake in moderate oven (350° - 375°) for about

30 minutes. Can be served with whipped cream.

HALVA

(SESAME SEED FUDGE)

From the site, DINING AT NOAH'S TABLE

http://www.geocities.com/NapaValley/4722/armenian.html

2 cup Brown sugar

2/3 cup Sesame Tahini (Found in Arabic or Mediterranean markets)

2/3 cup Milk

1 tsp. Vanilla

 

Cook sugar and milk in a sauce pot over medium heat to just under the

soft-ball stage, to 230º degrees F. Remove from fire and add tahini and

vanilla but do not mix in immediately. Let it cool about 2 minutes. Beat

with paddle or spoon for a few seconds and pour quickly into a buttered

pan.

HOT FUDGE PUDDING

1 c. sifted flour 2 tbsp. cooking oil

2 tsp. baking powder 1 c. nuts

1/2 tsp. salt

3/4 c. sugar 1 c. brown sugar

2 tsp. cocoa 1/4 c. cocoa

1/2 c. milk 1 3/4 c. hot water

Sift the first 5 ingredients into a bowl. Stir in the milk and oil. Blend

in nuts. Spread in a prepared 9" square pan. Sprinkle combined brown

sugar and cocoa over top. Pour the hot water over the entire batter. Bake

45 minutes at 350F. Pudding will rise to top and chocolate sauce will

settle. Serve warm Yield: 9 servings.

JUMBO SHELLS and CHEESE

1 pound Cottage Cheese, lowfat

1 pound Mozzarella Cheese -- shredded

1 Egg

1/4 cup Parmesan Cheese -- grated

1 tablespoon Parsley -- chopped

1/4 teaspoon Black Pepper -- freshly ground

4 cups Spaghetti Sauce

1 package Macaroni -- large shells

Mix cottage cheese, mozzarella cheese, egg, Parmesan cheese, chopped parsley & black pepper, until well blended. Place jumbo shells in boiling water and boil for 9 minutes. Drain shells & fill with the filling mixture. Cover bottom of baking dish with sauce. Arrange shells side by side in single layer. Pour remaining sauce over shells. Bake at 350 degrees F for 30 minutes. Sprinkle with additional parmesan cheese if desired.

To freeze: Prepare as directed about, but do NOT cook shell macaroni before

filling. Do not bake, but cover tightly, label and freeze up to 6 months.

To use, thaw in refrigerator overnight, and bake at 350 degrees F, for 30 -

45 minutes. Copyright: "(c)2000, Kaylin Cherry/Real Food for Real People"

KEUFTA STEW

(ARMENIAN MEATBALL STEW)

This recipe is found only in this cookbook!

From the site, DINING AT NOAH'S TABLE

http://www.geocities.com/NapaValley/4722/armenian.html

Meatballs

1/2 lb. ground sirloin or top round

1/2 lb. ground lean lamb

1 cup bulghour [ground fine]

1 large onion

Cayenne pepper and/or paprika to taste [optional]

salt and pepper to taste

1/4 cup green bell pepper [chopped fine]

1/4 cup Armenian or Italian parsley [chopped fine]

Combine the above ingredients and knead into a dough and form into 1 inch meatballs.

 

stew:

2 cans of Swanson's(r) chicken or beef broth

1 can of tomato sauce

2 large carrots [chopped] or thinly sliced into rounds

1 cup shelled green peas

2 large potatoes cubed into 1 inch cubes

1/2 cup whole wheat kernels [Zezads], or barley

1/2 cup red wine

1 teaspoon chopped fresh basil

Enough water to keep the stew at the desired consistency.

Heat the soup mixture to a slow boil and then add the meatballs one at a time so as not to break up or stick. Turn the heat down and low simmer for 1 hour or longer.

LEMON BUTTERED NEW POTATOES

2 pounds new potatoes

2 teaspoons sugar

1 teaspoon salt

1 clove garlic -- crushed

1/4 cup butter or margarine -- melted

2 tablespoons lemon juice

1/2 teaspoon paprika

Wash potatoes, and pare a 1-inch strip around center of each one. Place

potatoes, sugar, salt, and garlic in a large saucepan; cover with water, and

bring to a boil. Cover, reduce heat, and simmer 15 to 20 minutes or until

tender; drain well. Combine butter, lemon juice, and paprika; drizzle over

potatoes and toss gently. Yield: 8 servings.

LEMONADE

3/4 cup sugar

3/4 cup lemon juice (fresh or bottled)

6 cups water

Mix together and chill. Makes about 2 quarts.

LOKHOOM TURKISH DELIGHT

(This recipe can be modified to make Applets and Cotlets)

 

From the site, DINING AT NOAH'S TABLE

http://www.geocities.com/NapaValley/4722/armenian.html

1/2 cup cornstarch

8 cups sugar

3 tablespoons lemon juice [apple juice for applets; apricot nectar for cotlets]

8 cups hot water

3 drops Bergamot oil* [omit for Applets or Cotlets]

1 1/2 cups chopped pistachio nuts or almonds [optional]

Powdered sugar

 

*Can substitute orange flower water or Boyajians orange oil. Found in good cooking stores such as Williams-Sonoma

 

.Mix cornstarch and sugar together in a large pan. Add the lemon juice and water and cook over medium heat until the liquid becomes thickened and lightly golden in color. Turn the heat down to low and cook for 2 hours. At about 1 hour and 45 minutes, add the Bergamot oil and the chopped nuts. You are now ready to transfer the candy to a buttered pyrex plate to cool the You can tell the right consistency when the liquid jells and separates from the sides of the pan and forms a large ball. Pour contents into a buttered pyrex pie plate and let cool. When cool, cut into 1 inch squares and sprinkle the candy generously with powdered sugar. Serve.

MARSHMALLOW PECAN MUD CAKE

 

Preheat the oven to 350°F (175°C). In large bowl, beat

1/2 cup of butter,

1 cup of sugar

1 teaspoon of vanilla

until creamy. Add

3 eggs,

one at a time, beating well after each addition. Stir together

3/4 cup of all-purpose flour,

1 teaspoon of cocoa powder,

1/2 teaspoon of baking powder

pinch of salt

and then blend it into the butter mixture. Stir in

1 cup of chopped pecans.

Spoon the batter into a greased 13-by-9-by-2-inch baking pan. Bake for 15 to 18 minutes or until the top springs back when touched lightly in center.

 

While the cake is baking, make the frosting. Beat

6 tablespoons of softened butter

2-2/3 cups of powdered sugar,

1/2 cup of cocoa powder

1/3 cup of milk.

Beat to a spreading consistency (additional milk may be needed). Blend in

1 teaspoon of vanilla extract.

 

Remove the cake from oven; immediately cover the top with marshmallows. Return the cake to the oven for 2 to 3 minutes or until marshmallows are soft. As soon as it comes out of the oven again, spread the frosting over the marshmallow layer. Cool thoroughly before cutting the cake into squares.

 

Having seen a photo of an amazing decorated cakes, we don't think any mud cake from any state is going to be a very good candidate for fancy decorating.

MICROWAVE RICE PUDDING

1/2 cup uncooked instant rice

3 eggs, slightly beat

2 tsp vanilla

1/2 cup sugar

2 cups milk

1/4 tsp salt

1/2 cup raisins

cinnamon

Prepare instant rice according to directions for microwave on package.

Cover and let set 5 minutes. In another bowl, beat eggs, sugar, vanilla and

salt. Gradually stir in milk. Mix in rice and raisins. Pour into one and

one half quart glass casserole; sprinkle with cinnamon. Cover with wax

paper. Cook on 50% (simmer) for 12-14 minutes. When cooked center may be

slightly soft but will set as pudding cools. Serve warm or cold.

Serve 6-8

MINT ICE CREAM

2-1/2 cups single cream

1 vanilla pod or 1/2 tsp vanilla essence

8 egg yolks

6 tbsp caster sugar

4 tbsp finely chopped fresh mint

fresh mint sprigs, to decorate

 

Pour the cream into a heavy-based saucepan. Add the vanilla pod, if using. Keeping the heat fairly low, bring the mixture to just below boiling point. Remove the vanilla pod.

Place the egg yolks and sugar in a large mixing bowl. Beat until the mixture is pale and light, using a balloon whisk or an electric beater. Transfer to a pan.

Whisking vigorously, pour the hot cream into the saucepan in a steady stream. Continue to whisk until the mixture thickens slightly. Whisk in the vanilla essence, if using. Leave to cool.

Stir in the mint. Spoon the mixture into a suitable container for freezing. Freeze until ice crystals form around the edges, then beat the mixture until smooth.

Repeat the process once or twice, then freeze until firm. Alternatively, use an Ice. cream maker, following the manufacturer's instructions. Allow the ice cream to stand at room temperature for 15 minutes before serving, to soften slightly. is ice cream looks spectacular scooped into an ice bowl, decorated with the fresh mint sprigs. Serves 8

OLD FASHIONED PRUNE CAKE

 

Cake:

 

1/2 cup butter or margarine

1 cup sugar

2 eggs

1 cup prune pulp or puree

2 cups flour

1/2 teaspoon salt

1/2 teaspoon allspice

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1 teaspoon baking soda

2 tablespoons hot water

1 cup chopped nuts, optional

 

Orange Frosting:

1 3/4 cups sifted powdered sugar

1/4 cup melted butter

1/4 cup orange juice

1 tablespoon cream

1/4 teaspoon grated orange peel

1 1/3 cups sifted powdered sugar

 

Cream butter and sugar. Beat in eggs. Add prune pulp and beat well. Sift flour and spices twice and add to creamed mixture. Dissolve baking soda in hot water and add to mixture. Beat well. Add nuts, if desired. Bake at 350 degrees in a greased and floured 9-by-13-inch baking pan for 40 to 45 minutes.

 

For frosting, combine 13/4 cups powdered sugar with butter, orange juice, cream and orange peel. Beat until smooth. Add 11/3 cups powdered sugar. Beat until spreading consistency is reached. Frost cooled cake. Serves 12.

 

ORANGE MELTAWAY COOKIES(c)

From the site, DINING AT NOAH'S TABLE

http://www.geocities.com/NapaValley/4722/armenian.html

 

2 1/2cups flour

1 3/4 cups sugar

1 1/4 cups softened butter [unsalted]

1 egg [yolk only]

2 teaspoons Orange Flower Water(r)

1 Tablespoon Orange juice concentrate

1 teaspoon orange zest

1/2 cup finely chopped walnuts [optional]

.In a large bowl, beat together the butter, egg yolk and the sugar until smooth and almost white in color. Add flour, orange juice concentrate, orange flower water, orange zest and blend well. If you are using the nuts, this is the time to add them in. Shape into small diagonally cut rectangles about 3/4" by 1 1/2". Bake in a 250 degree oven on an UNGREASED cookie sheet. Cookies are done when the bottoms turn pinkish brown in color [35 mins.](If you like a crisper cookie, bake for 45 minutes.)

 

NOTE: A toasted pecan or a walnut half can be pressed into the top of the cookie before baking.

OVERNIGHT COFFEE CAKE

2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

1/2 cup firmly packed brown sugar

1 teaspoon cinnamon

1 cup buttermilk

2/3 cup butter or margarine, melted

2 large eggs

1/2 cup firmly packed brown sugar

1/2 cup chopped pecans (toast the nuts before chopping, brings out their

flavor)

1 teaspoon cinnamon

Combine the first 7 ingredients in a large mixing bowl; add buttermilk, butter, and eggs. Beat at low speed of an electric mixer until dry ingredients are moistened; beat at medium speed an additional 3 minutes.

Spoon batter into a greased and floured 13x9x2 inch baking pan. Combine the

1/2 cup brown sugar, pecans and 1 teaspoon cinnamon; sprinkle over the batter. Cover and chill overnight. Bake, uncovered, at 350F for 30 minutes or until a wooden pick inserted in the center comes out clean. 12 servings

NOTE: If you want to bake the cake immediately, preheat the oven to 350F.

Bake as directed above in the recipe. If you want to reheat the cake after baking and serving, cover and bake at 350F for 5 to 10 minutes or until thoroughly heated.

PAKLAVA BAKLAVA

(ARMENIAN) (GREEK)

From the site, DINING AT NOAH'S TABLE

http://www.geocities.com/NapaValley/4722/armenian.html

1 box frozen fillo dough [available in most markets] need 10 sheets.

corn starch [separating medium for fillo]OPTIONAL

1/2 lbs. clarified butter

1/2 lbs. Crisco¨ shortening

1/4 cup sugar

1 1/2 cups grated walnuts, grated roasted almonds or both

Pinch of cinnamon [optional]

 

Mix clarified butter and Crisco¨ together, heat and then set aside until ready to bake paklava. Take a loaf pan [not Teflon¨ about 12 X 12 x 2 inches and spray with non-stick cooking spray and place upside down on 10-12 sheets of fillo dough. With a very sharp knife, cut around the pan to make dough the same size as the pan. Separate fillo dough sheets carefully and dust with cornstarch if necessary. Place 5 sheets one at a time into the pan, buttering each sheet. Now spread an even layer of the walnuts, sugar and cinnamon which have been mixed together. Now place the other 5 sheets of dough on top of the nuts, buttering each sheet. With a sharp knife, cut the stack of dough into diamond shaped pieces [about 25-30]. Generously brush the butter/Crisco¨ mixture over the dough and then bake in a 350 degree oven for 10 minutes. Remove from the oven and brush the rest of the butter/Crisco¨ mixture over the dough [this makes the dough rise]. Bake again for 20-25 minutes or until a light golden brown on top. Remove from the oven and let cool. To serve, drizzle warm sugar-lemon-honey syrup over the top. Do not syrup too long in advance of serving, or paklava will become soggy.

 

SYRUP:

1 1/2 cups sugar

1/2 cup honey

1 cup water

1/4 cup lemon juice

 

Combine the sugar, honey and water and cook for 10 minutes. Add lemon juice and cook for 2 minutes.

PORK ROAST WITH STRAWBERRIES

 

3-pound lean boneless single-loin pork roast

1 1/2 teaspoons dried rosemary leaves, crushed

1/2 teaspoon coarsely ground black pepper

1 1/8 teaspoons salt, divided

1 1/2 tablespoons sugar

2 1/2 tablespoons cornstarch

1 1/4 cups canned pineapple juice

1 1/4 cups orange juice

1/8 teaspoon ground cloves

2 1/2 tablespoons lemon juice

1 pint strawberries

 

Preheat oven to 350 degrees. Rub roast with rosemary, black pepper and 1 teaspoon of the salt. Place roast in a shallow pan and roast for 60 to 70 minutes at 350 degrees until a meat thermometer inserted in center of roast reads 150 degrees. Remove roast from oven and cover, let stand 10 minutes.

 

While meat is resting, combine sugar and cornstarch in a medium saucepan. Stir in pineapple and orange juices and cook, stirring, over medium heat, until mixture bubbles and thickens. Remove from heat and stir in cloves, lemon juice and remaining salt. Slice roast and serve with sauce; garnish with strawberries.

PUMPKIN DOUGHNUTS

 

3 tablespoons shortening

3/4 cup sugar

2 eggs

3/4 cup cooked mashed pumpkin or canned pumpkin

1 teaspoon vanilla

1/4 cup milk

3 1/2 cups sifted flour

4 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

Oil for deep frying

Powdered sugar

 

Cream together shortening and sugar. Beat in eggs. Mix in pumpkin and vanilla. Sift together the flour, baking powder, salt, cinnamon, ginger and nutmeg. Add to pumpkin mixture alternately with milk. Mix well. Chill 1 hour or until firm enough to roll. Roll out on lightly floured board to 1/2-inch thickness and cut with floured 3-inch doughnut cutter. Let sit to dry for 15 minutes. Fry in deep hot oil (375 degrees) until golden brown on both sides, turning once. Drain on paper towels. Dust with powdered sugar.

RED LENTIL SOUP

[Vosp]

An ancient recipe probably brought to Armenia by the merchants of the "Silk Road". It's origins most likely East Indian.

From the site, DINING AT NOAH'S TABLE

http://www.geocities.com/NapaValley/4722/armenian.html

1 cup red lentils

1/4 cup coarse milled bulghour

4 cans of Swanson's(r) beef broth or 2 quarts of lamb broth if available or

desired.

1/2 cup chopped Armenian or Italian parsley

1 teaspoon fresh mint leaves [chopped]

Dash of sweet basil

Wash the lentils and then add the lentils and bulghour to boiling broth with the rest of the above ingredients. Simmer for about 20 to 30 minutes.

1 tablespoon butter or margarine

1 medium yellow onion [chopped]

. Saute the onions in the butter until the onions are slightly golden. Add to the vosp 5-10 minutes before serving.

ROASTED VEGETABLE TART

From the site, DINING AT NOAH'S TABLE

http://www.geocities.com/NapaValley/4722/armenian.html

2 large red bell peppers, roasted**.

2 Jalapeno peppers, roasted**.

2 small zucchini, sliced lengthwise 1/4 inch and roasted**.

1 large yellow onion, sliced in 14 inch rounds and roasted**.

1 head garlic, roasted**.

2 cups Swiss, Gruyere or white cheddar cheese, grated coarse

1 Tbl. extra virgin olive oil

1/2 cube butter

1/2 cup heavy cream

1 egg

Pizza dough (or pie dough) to fill a 9 in. tart or pie plate

1 tsp. salt

1 tsp ground pepper

Roast the vegetables (**See vegetable section for roasting) Set aside and cool.

Line a 9 1/2 inch x 2 inch tart pan or a pie plate with the Pizza dough or pie crust dough, which ever you prefer. Bake the single crust for 8 minutes in a 425 degree oven, remove and cool.

Arrange the roasted vegetables (except the roasted garlic) on the pre-baked crust. When laying in the vegetables on the crust, make sure they are evenly distributed. You may have to cut them into strips to achieve this.

Mix the milk, egg, roasted garlic and cheese together and pour over the roasted vegetables. Bake for 15 minutes in a 425 degree oven, remove and let cool some before slicing and serving. You can reserve a little of the roasted pepper strips for garnishing the top of the tart. .Serves 6-8

 

 

 

SAUTEED STRAWBERRIES IN CABERNET SAUVIGNON

AND BLACK PEPPER SAUCE WITH VANILLA ICE CREAM

 

1 1/4 cups cabernet sauvignon

1 1/2 teaspoons cornstarch

6 tablespoons sugar

1/4 vanilla bean, halved lengthwise

1 tablespoon unsalted butter

2 pints fresh strawberries, hulled, cut lengthwise into halves

Freshly ground pepper

1 pint vanilla ice cream or gelato

6 fresh mint sprigs

 

Whisk 1/4 cup of the wine and cornstarch in small bowl; set aside. Combine remaining 1 cup wine, sugar and vanilla bean in medium saucepan. Heat to boil. Whisk in cornstarch mixture. Return to boil; cook until thickened. Set aside.

 

Melt butter in medium skillet over medium heat. Add strawberries; cook 1 minute. Remove vanilla bean. Add sauce and one turn of pepper mill. Heat to boil; remove from heat. Divide strawberries and sauce among serving bowls. Place scoop of ice cream in center of each bowl. Garnish with mint. Makes 6 servings.

SHAKARISHEE ARMENIAN SUGAR COOKIES

 

From the site, DINING AT NOAH'S TABLE

http://www.geocities.com/NapaValley/4722/armenian.html

 

2 1/4 cups flour

1 3/4 cups sugar

1 cup softened butter [unsalted]

1 egg [yolk only]

1/2 cup finely chopped walnuts [optional]

 

In a large bowl, beat together the butter, egg yolk and the sugar until smooth and almost white in color. Add flour and blend well. If you are using the nuts, this is the time to add them in. Shape into small rectangles about 3/4" by 1 1/2". Bake in a 250 degree oven on an UNGREASED cookie sheet. Cookies are done when the bottoms turn pink in color [35-45 mins.].

 

NOTE: A blanched almond or walnut half can be placed on top of the cookie before baking.

 

 

 

SPICY GREEN BEANS

Please note: This recipe is fiery hot. Reduce the amount of cayenne if you are not fond of spicy food.

2 cups Water

3/4 cup White Vinegar

2 Tbsp. Sugar

1 Tbsp. Mustard Seeds, crushed

4 Garlic cloves, thinly sliced

4 Bay Leaves

2 tsp. Salt

1 tsp. Cayenne Pepper or To Taste

1 pound Fresh Green Beans (Haricots) trimmed

Combine all of the ingredients except the beans in a large saucepan and bring to a boil over high heat. Cover, reduce the heat and simmer for 5 minutes. Add beans, cover and simmer for 10 minutes, until the beans are cooked but still crisp. Transfer the beans and liquid to a shallow serving dish and refrigerate covered for at least four hours or overnight. Serve cold or at room temperature. Serves 9 - 12 as an appetizer, 4-6 as a side dish.

STRAWBERRY BANANA SMOOTHIE

 

1 large banana

1 cup frozen strawberries

2 ice cubes

6 ounces silken tofu

1/2 cup orange juice

 

Place the banana, strawberries, ice, tofu and orange juice in a blender or the work bowl of a food processor fitted with a metal blade. Pulse the ingredients 5 times. Then process until a smooth drink forms. Serve immediately.

STRAWBERRY BLUE CHEESE SALAD

 

8 cups lightly packed, torn butter lettuce

1 pint basket strawberries, stemmed and sliced 1/3-inch thick

1/3 cup coarsely chopped red onion

6 tablespoons whole pecans, toasted

6 tablespoons crumbled blue cheese

 

In large bowl, toss lettuce, strawberries, onion and orange vinaigrette. Divide equally on six salad plates. Top each serving with 1 tablespoon pecans and 1 tablespoon blue cheese.

 

FOR ORANGE VINAIGRETTE: In small bowl, whisk 3 tablespoons vegetable oil; 11/2 tablespoons white wine vinegar; 11/2 tablespoons thawed, frozen orange juice, 2 teaspoons salt and 1/4 teaspoon coarsely ground black pepper.

 

STRAWBERRY CHEESECAKE SQUARES

WITH GINGERSNAP CRUST

 

Crust:

2 cups gingersnap crumbs (about 36 gingersnap cookies)

1/3 cup (5 1/3 tablespoons) butter, melted

 

Filling:

4 cups stemmed strawberries, about 11/4 pounds

Three 8-ounce packages cream cheese, softened (see note)

1 cup powdered sugar

1 teaspoon vanilla extract

8-ounce container frozen whipped topping, thawed (see note)

1/4-ounce envelope unflavored gelatin

1/3 cup cold water

Garnish

Additional frozen whipped topping, thawed

Whole strawberries

Sugar

 

FOR THE CRUST: In medium bowl, combine gingersnap crumbs and butter, mixing until blended. Press onto bottom of 13-by-9-inch baking pan; cover and refrigerate.

 

TO MAKE FILLING: In blender or food-processor container, process strawberries into a smooth sauce; set aside. In mixing bowl, beat together cream cheese, sugar and vanilla until blended. Stir in whipped topping. In small saucepan, sprinkle gelatin over water; let stand 1 minute. Heat over low heat until gelatin is completely dissolved, stirring occasionally. Add 11/4 cups of the strawberry sauce, stirring to blend.

 

Using a rubber spatula, fold strawberry-gelatin mixture into cream cheese mixture. Pour onto prepared crust. Cover and refrigerate until firm, about 4 hours or overnight. To serve, cut into 20 squares. Garnish tops with additional whipped topping and strawberries if desired. Serve with remaining strawberry sauce; sweeten sauce with sugar if necessary.

 

NOTE: For a lower-fat version, substitute reduced-fat cream cheese and reduced-fat whipped topping for regular cream cheese and whipped topping. Proceed as recipe directs.

 

STRAWBERRY FIELDS COCKTAIL

 

2 cups strawberries hulled and cut in half

2 teaspoons sugar

Champagne or sparkling wine

Creme de cassis

 

In a small bowl, toss strawberries and sugar. Allow to stand 10 minutes. Divide berries among 4 large wine glasses. Add chilled champagne or sparkling wine and a splash of creme de cassis.

STRAWBERRY KIWI AND CUCUMBER SALSA WITH HALIBUT

 

1 pint strawberries, hulled, chopped

4 kiwis, peeled, chopped

1 small cucumber, peeled, seeded, chopped

1 tablespoon fresh mint, chopped

1/4 teaspoon each: salt, toasted cumin seed, ground, or ground cumin, see note

Juice of 2 limes

1 tablespoon each: unsalted butter, vegetable oil

6 halibut steaks or other white fish, about 6 ounces each

1 cup basmati or jasmine rice, cooked according to package directions

 

Heat oven to 400 degrees. Place strawberries, kiwi, cucumber, mint, salt, cumin and lime juice in non-aluminum bowl. Stir; set aside to allow flavors to blend.

 

Meanwhile, heat butter and oil in oven-proof skillet. Sprinkle fish with salt. Add to skillet. Cook until fish turns opaque halfway up sides, about 2 minutes. Transfer to oven. Cook until cooked through, about 7 minutes. To serve, mound rice on plates. Place fish on top. Divide salsa around fish.

 

NOTE: Toast cumin seeds in small skillet over medium heat until fragrant, stirring occasionally, about 5 minutes.

STRAWBERRY MUFFINS

 

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup sugar, plus 6 teaspoons

1 1/2 cups chopped strawberries

2 eggs

1 stick (1/2 cup) unsalted butter, melted

1/2 cup whole milk

1 teaspoon vanilla extract

 

Heat oven to 375 degrees. Combine flour, baking powder, salt and 1 cup of the sugar in medium bowl. Toss in strawberries; set aside. Beat together eggs, butter, milk and vanilla in small bowl. Add wet ingredients to dry ingredients; stir until just combined. Spoon batter into muffin tins lined with paper liners. Sprinkle 1/2 teaspoon of sugar on top of each muffin. Bake until toothpick inserted into center comes out clean, about 25 minutes. Makes 12 muffins.

STRAWBERRY SANGRIA ICE

 

2 pint baskets fresh strawberries, stemmed, divided

1/4 cup sugar

1 cup dry red wine

2 tablespoons fresh lemon juice

1 1/2 tablespoons frozen orange juice concentrate

Sparkling water

Orange slices and mint sprigs

 

In a large bowl, crush 1/2 basket of strawberries with the sugar. Add wine, lemon juice and orange juice concentrate (undiluted). Stir until sugar is dissolved and concentrate is thawed and blended. Pour into a shallow metal pan; freeze until firm 1 to 2 inches around edges. Stir to blend; freeze until firm, tightly covered. To serve, fill 4 stemmed glasses with spoonfuls of sangria ice and the remaining strawberries, halved or sliced. Reserve 4 whole berries for garnish. Fill with sparkling water (or sparkling wine). Garnish with orange slices, whole berries and mint sprigs. Serve with spoons and straws.

STRAWBERRY SKINNY DIPS

 

Chocolate Dip

 

6 tablespoons nonfat yogurt

6 tablespoons chocolate fudge sauce

1 1/2 teaspoons frozen orange juice concentrate

 

Honey-almond dip

 

2/3 cup nonfat yogurt

3 tablespoons toasted, slivered almonds, finely chopped

2 tablespoons honey

 

Each dip is enough for one quart of strawberries.

 

Rinse berries and pat dry. Leave stems intact. Whisk the yogurt with prepared chocolate sauce and orange juice concentrate. For almond dip, whisk yogurt with cooled, chopped almonds and honey to taste. Serve each dip in a small bowl for dipping whole strawberries.

SUMMER FRUIT SOUP

 

1 cup blueberries

1 cup strawberries

2 (8-ounce) cartons vanilla yogurt

 

Blend blueberries and an 8-ounce carton of vanilla yogurt in a blender. Pour into a measuring cup with a spout. Rinse blender pitcher, then blend strawberries and the other 8-ounce carton of vanilla yogurt. Pour the mixture into another measuring cup with a spout. Set out an individual-size serving bowl. Begin pouring to fill each half of the bowl with one flavor. Gently "slice" through the two flavors with a butter knife to create a colorful design. Chill and serve.

THE BEST EVER MACARONI SALAD

2 (8 oz.) packages rotini (or any other) noodles

2 c. mayonnaise

1/2 c. sugar

1/4 c. vinegar

1 (14 oz.) can sweetened condensed milk

1 can small sweet peas (such as LeSeur), drained

3 c. coarsely grated carrots

1 sm. onion, finely grated

1 green pepper, finely diced

Cook rotini according to pkg. directions and then chill in cold water. Mix

dressing ingredients and add to drained and cooled rotini and vegetables.

Stir to mix and chill before serving.

NOTE: may add 2 cans tiny shrimp to salad, if desired.

THE NOBLE OLIVE

 

By Bradford Seaman, ucook.com staff writer

 

I am in awe of the olive. Their ageless trees, their meaty fruit, their golden oil. They have graced the table of the humblest countryman, the canvas of the finest artists, and the groaning boards of the mightiest kings.

 

They found their way into twentieth-century cocktails (Martini, anyone?) yet they're older than the Bible. A strong case could be made for the olive being the most influential and important ingredient of the last 8000 years.

 

Olives are all fruits from the Olea europaea tree, though today there are more than 700 cultivated varieties. Like other fruits, they consist of a pulp surrounding a seed. But unlike other fruits, their pulp is mostly oil, not water. Olives picked under-ripe are green, but they turn tan, red, and then black as they ripen.

 

An olive's flavor varies with the ripeness and curing method. Some are slightly bitter, while other have sweet, fruity flavors. All olives are meaty, making them great matches with cocktails. A small bowl of Kalamata olives at happy hour is a grand way to spend an early evening.

 

First cultivated around 6000 BC, olives have coated Mediterranean culture the same way their oil soaks into a piece of crusty bread. They were the pride of ancient Greece, where the fruit was praised by Aristotle and the oil used to fuel the first Olympic torch. The Egyptians sealed their kings up with a symbol of the olive branch. There are more than 200 references to olives in the Bible, and Islam's prophet Mohammed compared God's radiance to burning olive oil.

 

Such a prestigious history of adoration and worship for a tiny green fruit is startling in light of its first impression. Olive trees themselves are far from noble in appearance. They sit, thick and gnarled, in clusters along Mediterranean hills like shy, elder citizens. They grow in sandy, nutrient-poor soil where other trees won't stoop to plunge in their roots. As for the fruit itself? To call a bite of a freshly picked olive an unpleasant experience would be overly kind. They are extremely bitter and flat-out inedible.

 

Yet much of the olive's majesty is found in the effort it takes to coax its growth and, in turn, its golden oil. The trees need warmth and pruning to produce good fruit. Once picked, preparing a table olive for consumption can take months, and involves curing it in lye or brine. For oil, the fruits are picked or shaken into nets and processed at local olive oil production plants.

 

Olives are not instantly lovable, but the best things in life rarely are. They charm the senses slowly, but when they finally do ....

 

"It is too beautiful," Vincent Van Gogh once said of an olive tree grove, "to try to conceive of it or dare to paint it."

 

Greek Olive Guide

 

The olives of Greece are the results 6000 years of cultivation and reverence. In other words, they're good.

 

Kalamata (sometimes spelled Calamata) is the most exported and recognizable Greek variety, large and meaty, with a strong aftertaste. A black, pungent olive, it is treated with brine, then marinated in oil and Greek red wine vinegar. Mort Rosenblum, in his great book Olives, said he believes Kalamatas produced the best oil; so little of it makes it across the Atlantic, however, that it is only obtainable in Greece.

 

Amphissa A juicy brown or black olive with a flavor that can range from slightly sweet to bitter. It tastes great with oregano.

 

Agriniou (Agrinion) is a big olive with a slightly sour taste and a light green color. The pulp is soft and succulent.

 

Atalándi (Atalanta) is a brown-purple, medium-sized olive from north of Athens. Its meaty pulp is soft and somewhat earthy.

 

Tsakiste is a firm, green, cracked (skin is cut) olive. Popular as a meze (appetizer), its size can vary.

 

TOMATILLO INFORMATION

You Say Tomato, I Say Tomatillo

 

By Bradford Seaman. ucook.com staff writer

 

Tomatillos are oddly dressed fruits that cause a lot of double-takes at the grocery store. Squeezed between familiar tomatoes and chili peppers is this small, round fruit with a papery husk that only its mother could love.

 

But it is a first impression that's only skin-deep, as the husk peels away to reveal the sticky skin of what looks to be an under-ripe, firm, green tomato. Full of such physical contrasts, the tomatillo is the duck-billed platypus of the produce stand.

 

Mexican cookbook author and teacher Diana Kennedy has called them "one of the most fascinating ingredients in Mexican cooking." Rick Bayless, author of Mexico One Plate at a Time says that tomatillo salsa "transports you straight to Mexico. It is the gustatory essence of the country."

 

This is high praise for the small green fruit that lost out to tomatoes in terms of global popularity. But the tomatillo reigned supreme in Mexican cooking long before European colonization. Today, it is an ingredient unique to Mexican cuisine and, because of this, is one of the few ingredients that really define the Mexican kitchen.

 

The tomatillo is such a wonderful reflection of Mexican food today because it is still distinctively Mexican. Corn may be the most important ingredient in Mexico, but today it is well-traveled and has reached far beyond Mexico's borders. Chilies and tomatoes have circled the globe and are staples throughout the Far East and Mediterranean.

 

The tomatillo was never as adventurous (they are hard to come by outside North America), yet its lemony tart flavor, with hints of apples and herbs, is nothing short of essential to Mexican cuisine. The bright green salsa verde, based on tomatillos, is added to tacos, tamales, soups, and egg dishes. It is also the base for green sauces used for simmering meats, seafood, and vegetables.

 

The tomatillo is a member of the nightshade family, which includes tomatoes and eggplants. First cultivated by the Aztecs, tomatillos are smaller (about the size of a golf ball) and less juicy than tomatoes. Though they are usually used while green, as they ripen tomatillos turn yellow and then purple. In fact, Rick Bayless suggests using smaller, yellow ones if you can find them.

 

The fact that tomatillos never spread beyond the Americas is a bit puzzling, since they are much more durable and user-friendly than tomatoes. Because they are less affected by insects and disease, they provide a steadier crop. Tomatillos are available year-round and stay fresh longer, unlike the more finicky freshness of tomatoes. Also, the thin skin of tomatillos is never peeled, making it an easy ingredient to prep.

 

Tomatillos should be cooked before using, though some Mexican sauces call for them to be blended raw. Quick boiling or roasting will allow the fruit to release most of its flavor. Wrapped loosely in a paper bag, they can last a few weeks. Do not store them in airtight plastic, however, as they will spoil quickly.

TRADITIONAL MUD CAKE

 

Preheat the oven to 325°F (160°C). Butter a 10-inch Bundt pan and dust it with cocoa. Mix

3 tablespoons of unsweetened cocoa powder

2-1/4 cups of all-purpose flour,

1 teaspoon of baking soda

1/4 teaspoon of salt

In a small sauce pan, dissolve

2 tablespoons of instant coffee in

3/4 cup of boiling water, add

1/4 cup of coffee liqueur,

bring it to a simmer, and then reduce it to low heat. Stir in

5 ounces of unsweetened chocolate

1 cup of unsalted butter,

and stir until melted and smooth. Take it off the heat and stir in

2 cups of sugar, then let it cool to room temperature. Beat

3 eggs - one at a time - into the coffee mixture,

then add the flour mixture in three or four batches, and mix until just smooth. The batter will be very thin.

 

Pour the batter into the pan and bake until a toothpick or cake tester inserted near the center comes out clean, which should take 60 to 70 minutes. Cool it completely before frosting. To make the glaze, combine

8 ounces of semisweet chocolate,

4 tablespoons of butter

1 cup of heavy or double cream

in a saucepan over low heat until melted and smooth. Allow it to cool for 15 minutes or so, until thick but still pourable. Place the cake on a cooling rack over a cookie sheet and pour the glaze over the entire cake, allowing it to fill every crevice and indentation.

 

TUNA MACARONI TREAT

7 1/4 ounces macaroni and cheese dinner (the kind in a box that

the kids like)

6 1/2 ounces tuna in water -- drained and flaked

10 1/4 ounces condensed cream of celery soup -- undiluted

1/2 cup milk

1 tablespoon chopped onion

Prepare macaroni and cheese dinner according to package directions,

decreasing butter to 2 tablespoons, if desired. Combine remaining

ingredients in a large bowl, and mix well; stir in macaroni and cheese.

Spoon tuna mixture into a lightly greased 1 1/2-quart baking dish. Bake at

350 degrees F. for 18 to 20 minutes or until lightly browned. Yield: 6

servings.

WACKY CAKE (OR JIFFY CHOCOLATE CAKE)

1 1/2 cups cake flour

1 cup sugar

3 Tbsp. cocoa

1 tsp. soda

1/2 tsp. salt

1/3 cup oil

1 tsp. vanilla

1 Tbsp. vinegar

1 cup water

Sift the dry ingredients 3 times into a 9" pan. After the third time, make

3 wells in the dry ingredients. Put oil into one well, vinegar into another

and the vanilla into the third. Pour the water over the entire thing and

beat with a fork until smooth. Bake 350 degrees for 30 minutes.

WACKY SNACK CAKE

CHOCOLATE

1 1/3 cups flour 1/2 teaspoon salt

1 cup packed brown sugar 1 cup water

1/4 cup cocoa 1/3 cup veggie Oil

1 teaspoon baking soda 1 teaspoon vinegar

1/2 teaspoon vanilla

Preheat 350 degree oven. Mix flour, sugar, cocoa in bowl with a fork.

Stir in other ingredients. Pour in ungreased 8x8x2 pan. Bake 35 to 40 mins,

until wooden pick comes out clean. Dust with powdered sugar if desired.

Note: can be mixed in pan.

APPLESAUCE

Omit cocoa and vanilla. Stir 1 1/2 teaspoon allspice into flour mixture.

Reduce water to 1/2 cup and stir in 1/2 cup applesauce.

CHOCOLATE CHERRY

Omit water. Stir in 1/3 cup chopped nuts (almonds) into flour mixture.

Drain 1 jar (4 oz.) cherries reserving syrup. Chop cherries. Add water to

syrup to make 1 cup. Stir water-syrup mixture and cherries with remaining

ingredients.

CHOCOLATE CHIP

Omit vanilla and cocoa. Stir in 1/3 cup nuts into flour mixture. Sprinkle

with 1/3 cup mini chocolate chips over batter in pan.

DOUBLE CHOCOLATE

Same as chocolate snack cake except sprinkle with 1/2 cup chocolate chips

over batter before baking.

MAPLE NUT

Omit cocoa and vanilla. Stir in 1/2 cup chopped pecans into flour mixture

and add 1/2 teaspoon maple extract.

OATMEAL MOLASSES

Omit cocoa and vanilla. Stir in 3/4 cup quick oatmeal, 1 teaspoon allspice

and 2 tablespoons molasses.

OLD FASHIONED SPICE WALNUT

Omit cocoa and vanilla. Stir in 1/3 cups chopped nuts and 1 1/2 teaspoons

allspice.

BROWN SUGAR NUT

Omit cocoa and vanilla. Stir in 1/3 cup walnuts.

PUMPKIN

Omit cocoa and vanilla. Stir in 1 teaspoon allspice into flour mixture.

Reduce water to 1/2 cup and stir in 1/2 cup pumpkin.

CHOCOLATE MINT

Stir in 1/2 teaspoon peppermint extract with the water.

CHOCOLATE SPICE

Stir 1/2 teaspoon allspice into flour mixture.

YOGURT MAHDZOON

How to make yogurt from scratch. It's easy and at a fraction of the cost!!

From the site, DINING AT NOAH'S TABLE

http://www.geocities.com/NapaValley/4722/armenian.html

1/2 gal. whole milk [can use lo-fat or skim milk]

1/2 cup mahdzoon or yogurt starter [off the shelf plain yogurt will do]

* Bring milk to just a boil and then set aside to cool. Just cool enough not to bite the finger to touch,{About 120 degrees] . Pour warm milk in a glass or pyrex bowl and add the Mahdzoon starter. Mix well by stirring the starter in, and cover. Completely cover the bowl with towels top and bottom to maintain an even temperature. Keep covered at room temperature until mahdzoon has set [3-4] hours. Refrigerate for 8 hours before serving. To store, keep in refrigerator. Mahdzoon will keep well, a week or more.

 

ZUCCHINI SIDE DISH PANCAKES

1 1/2 cups shredded zucchini (raw)

1 egg

1/3 cup Parmesan cheese

1/2 cup biscuit mix (i.e. Bisquick, Jiffy, etc.)

salt, pepper to taste

Mix all together and drop by large spoonful onto medium-hot skillet to "fry." I use a small amount of butter or margarine like you would cook pancakes adding a bit more butter or margarine when you flip them over to cook on the other side. Serve hot.

SHALOM FROM SPIKE & JAMIE



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