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

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Recipes from Spike & Jamie

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Contents Disk 226

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).

2601 VAUGHN POACHED CHEESECAKE

AMERICAS BEST BAKED POTATO SOUP

APPLESAUCE SPICE COOKIES

ARUGULA GREENS

BANANA CAKE

BARBECUE COLESLAW

BASIC PASTA DOUGH

BEEF STEW

BLUEBERRY CORN MUFFINS

BLUEBERRY SCONES

BUSY MOM

BUTTERMILK PIE

CAESAR SHRIMP AND PASTA

CALVES EARS

CARROT CAKE

CHEESE ZUCCHINI TUNA SOUP

CHICK AND OYSTER PIE

COUNTRY PRIDE PORK CHOPS

COUNTRY STYLE SPARERIBS

CRAZY CAKE MIX IN A JAR

DEEP DARK CHOCOLATE CAKE

FIVE BEAN SALSA SOUP

FRIED CUCUMBERS

GARBURE

GREEK POTATO SALAD

GRILLED CHEESE SANDWICHES

HARDOUGH BREAD

HAWAIIAN CHICKEN

HILLBILLY SAUSAGE AND SWEET TATERS

ITALIAN POTATO SALAD

ITALIAN SAUSAGE and TORTELLINI SOUP.

LIGHT MACARONI AND CHEESE

LIGHT SICILIAN CHICKEN

MACARONI TUNA CASSEROLE

MARIES CREAMY CAESAR PENNE

MICROWAVE POTATO SALAD

MINESTRONE

MOONSHINE

NACHO CHIPS

PAN ROAST SPANISH MACKEREL

PASTA Destate

PASTA WITH SPINACH AND RICOTTA

PEA ROAST

PEACH TARTE TATIN

PIZZA SAUCE

POTATO CROQUETTES

PRONTO PARKER HOUSE ROLLS

RAINBOW LOVERS NEST

RHUBARB SOUP WITH ORANGE CUSTARD

RUSSIAN TEA

SALSA DIP FOR NACHO CHIPS

SAUCY SHRIMP CANTONESE

SCOTTISH BEEF COLLOPS

SHOO FLY HOLLER CABBAGE

SPAM JOAQUIN SALAD

STIR FRY BROCCOLI

THAI TURKEY WRAPS

TOURIERE

TUNA CAKES

TURKEY BREAST WITH WALNUT

TURKEY FAJITA WRAPS

WARM GREEN BEAN AND POTATO SALAD

WHIPPING CREAM BISCUITS

ZOMBIES FOR 20 PEOPLE WHO DON

ZUCCHINI BARS

 

 

 

 

2601 VAUGHN POACHED CHEESECAKE

Makes 2 cheesecakes, 12 to 16 servings

 

Caramel:

 

1 1/2 cups granulated sugar

1/2 cup water

 

Cake:

 

3 pounds cream cheese (six 8-ounce packages)

3 cups granulated sugar

8 eggs

4 egg yolks

1 1/2 cups whipping cream

Grated peel of 2 oranges (orange part only)

1 tablespoon vanilla

 

To make caramel: Set out two 11/2-quart ovenproof bowls. Melt sugar in water over medium-high heat in heavy skillet, stirring constantly as it caramelizes. Pour half the caramel into each bowl, tipping to spread the caramel around the bottom and sides.

 

To make cake: Preheat oven to 325 degrees. Mix cream cheese and sugar together. Add eggs, yolks and cream; mix, scraping sides of bowl often. Blend in orange peel and vanilla. Pour half into each of the caramel-lined bowls. Place bowls in baking pans and add hot water to a depth halfway up the bowls. Bake 1 1/2 hours. Turn off oven and leave bowls in oven another hour.

 

Cool slightly. Refrigerate. When ready to serve, take a knife and go around the edge of each bowl to release the cake, then invert the cakes onto plates.

AMERICAS BEST BAKED POTATO SOUP

5 medium potato

8 slices bacon

1 cup onion -- chopped

2/3 cup flour

6 cups chicken broth

2 cups half and half

1/4 cup fresh parsley -- chopped

1 1/2 Teaspoons garlic -- - minced

1 1/2 Teaspoons dried basil

1 teaspoon salt

1 teaspoon coarsely ground pepper

1/2 teaspoon hot sauce

1 3/4 cups shredded cheddar cheese -- divided

1 cup green onions -- sliced -- divided

1/4 cup fresh parsley -- chopped

1. Wash potatoes; prick several times with a fork. Bake at 400 degrees for 1 hour or until done; let cool. Peel potatoes, and slice crosswise.

2. Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside.

3. Cook onion in drippings, stirring constantly, until tender; add flour, stirring well. Cook 1 minute, stirring constantly. Gradually add chicken broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in potato, half-and-half, and next 6 ingredients. Bring to a simmer, and cook, uncovered, 10 minutes (do not boil). Stir in 1 cup cheese and 1/4 cup green onions. Cook until cheese melts, stirring often.

4. Ladle soup into individual soup bowls. Top evenly with crumbled bacon.

Sprinkle evenly with remaining 3/4 cup cheese, 3/4 cup green onions, and parsley. All in one

APPLESAUCE SPICE COOKIES

1 3/4 cups flour

1/2 tsp salt

1 tsp cinnamon

1 cup sugar

1 cup applesauce

1 cup seedless raisins

1/2 tsp cloves

1/2 tsp nutmeg

1/2 cup shortening

1 egg

1 tsp baking soda

12 cup rolled oats

Mix flour, salt, spices, and sift. Cream the sugar with shortening. Add beaten egg. Add mixed dry ingredients alternately with applesauce to creamed mixture

beating well. Stir in raisins and oats. Drop by teaspoonfuls about 2 inches apart on greased cookie sheet. Bake at 375 F. for 10 or 15 minutes.

APPLESAUCE SPICE COOKIES

1 3/4 cups flour

1/2 tsp salt

1 tsp cinnamon

1 cup sugar

1 cup applesauce

1 cup seedless raisins

1/2 tsp cloves

1/2 tsp nutmeg

1/2 cup shortening

1 egg

1 tsp baking soda

12 cup rolled oats

Mix flour, salt, spices, and sift. Cream the sugar with shortening. Add beaten egg. Add mixed dry ingredients alternately with applesauce to creamed mixture

beating well. Stir in raisins and oats. Drop by teaspoonfuls about 2 inches apart on greased cookie sheet. Bake at 375 F. for 10 or 15 minutes.

ARUGULA GREENS

WITH WATERMELON AND CAESAR DRESSING

 

3 ounces Italian or French bread

1 teaspoon minced shallot

6 ounces arugula, washed leaves only

8 ounces Caesar dressing (recipe follows)

8 ounces watermelon, seeds removed

 

Method:

1. Cut the bread into one inch cubes and place on a metal pan. Sprinkle the shallots on top and toast in a 350 degree oven (approximately 5 minutes) until golden brown and crunchy. Remove from the oven and reserve.

2. In a mixing bowl, toss the arugula greens warm croutons and dressing. Season to taste with pepper.

3. On four salad plates, artfully place the water melon in the center and layer with the greens, then more watermelon, then more greens. Top with croutons and serve immediately.

 

Caesar Dressing

1 egg yolk

1 teaspoon Dijon mustard

juice of one lemon

1 anchovy fillet, chopped (optional)

1/2 cup olive oil

1 cup Parmesan cheese, grated

2 tablespoons parsley, chopped

 

1. In a wooden mixing bowl add the egg yolk and whisk in the mustard. Add the lemon juice and continue to whisk. Add the anchovy and whisk well.

2. While whisking, slowly stream in the olive oil until it is all incorporated.

3. Whisk in the grated cheese and add the parsley.

4. Season to taste with salt and pepper and reserve until ready for use.

Chef's note: add 1 tablespoon of beluga or North Carolina roe to the dressing just before seasoning with salt and pepper for a "21" Caesar dressing.

BANANA CAKE

1/2 cup butter

6 tsp brown sugar

2 eggs, slightly beaten

6 bananas (3-oz each), mashed

2 cup flour

1/2 tsp baking soda

1/4 tsp salt

1 cup milk

1 tsp vanilla or lemon extract or both

Cream butter; add brown sugar gradually. Add eggs and beat thoroughly. Add mashed bananas and flavoring.

Sift dry ingredients together and add alternately with milk. Bake at 350 F. in an

8 to 9 inch cake pan, for 20 to 30 minutes. Serves 12.

Spike finds bananas too expensive. It is probably because of transport costs. Even so, they probably are cheaper to buy than the synthetic vites and minerals (found naturally in bananas) for which health-conscious people spend a fortune.

BARBECUE COLESLAW

2 cups shredded red cabbage

2 cups shredded green cabbage

1/2 cup thinly sliced onion -- separated into rings

1/2 cup shredded carrot

1/4 cup bell pepper -- chopped

1/4 cup coleslaw dressing

1/4 cup barbecue sauce

1/8 teaspoon hot sauce

Combine first 5 ingredients in a large bowl, tossing gently.

Stir together dressing, barbecue sauce, and hot sauce; pour over cabbage

mixture, tossing gently. Serve immediately. Yield: 8 servings.

BASIC PASTA DOUGH

2 or 3 eggs

1 1/2 cups bread flour

pinch salt

Any quantity of pasta may be made by using the proportions of 1 egg to 3/4 cup flour, but the most convenient quantity to handle, particularly for a beginner, is a 2-to 3-egg mixture. Larger amounts should be mixed and rolled in batches.

Beat eggs in a large bowl. Sift flour and salt over eggs. Mix together with a fork,

Then press into a ball with the hands. It should be firm but pliable, and not sticky. Add more flour if too moist.

Turn the dough onto a lightly floured surface, and knead firmly 5 to 10 minutes or until smooth. Wrap in a damp towel and let rest 30 minutes at room temperature.

Roll, cut, and cook as described above.

Variations:

Pasta Verde: cook 4 oz spinach. Drain, squeeze out as much moisture as possible and chop very fine. Add spinach to the eggs and flour, adding extra flour if necessary.

Tomato Pasta: Add 1 tbsp tomato paste to the eggs and flour.

Herb Pasta: Add 1 tbsp of a single fresh herb, such as parsley, or mixed fresh herbs, to the eggs and flour.

Whole-Wheat Pasta: Use whole-wheat flour in place of white flour, or, for a

Lighter texture, a mixture of whole-wheat and white flour.

BEEF STEW

1 lb top round, cubed

1 tbsp cornstarch

1/2 tsp salt

pepper

1 bouillon cube

1 can (16 oz) stewed tomatoes

1/4 lb fresh mushrooms

2 stalks celery, chopped

1 med. onion, chopped

1 large potato, peeled and sliced

2 small carrots, sliced

1/2 tsp basil

1/2 tsp marjoram

Salt and pepper beef. Brown beef in pan sprayed with non-stick spray. Add stewed tomatoes and bouillon cube. Stir in mushrooms and celery. Cover and simmer 1 hour. Add potatoes and onion, carrots and remaining seasonings. Continue cooking for another hour or until meat is tender.

Note: Spike fixes this in the slow cooker. Cut an onion in half, cut two potatoes

in half, lengthwise, put carrots in whole - all on the bottom of the slow cooker.

Put your browned beef on top of the veggies. Add the tomatoes, two cups water, and all the other stuff (with the exception of cornstarch). Let it cook on low for several hours, while you do other things.

Combine cornstarch with small amount of water; add to stew (either in crock pot or stewpot on the stove. Serves 5.

BEEF STEW

1 lb top round, cubed

1 tbsp cornstarch

1/2 tsp salt

pepper

1 bouillon cube

1 can (16 oz) stewed tomatoes

1/4 lb fresh mushrooms

2 stalks celery, chopped

1 med. onion, chopped

1 large potato, peeled and sliced

2 small carrots, sliced

1/2 tsp basil

1/2 tsp marjoram

Salt and pepper beef. Brown beef in pan sprayed with non-stick spray. Add stewed tomatoes and bouillon cube. Stir in mushrooms and celery. Cover and simmer 1 hour. Add potatoes and onion, carrots and remaining seasonings. Continue cooking for another hour or until meat is tender.

Note: Spike fixes this in the slow cooker. Cut an onion in half, cut two potatoes

in half, lengthwise, put carrots in whole - all on the bottom of the slow cooker.

Put your browned beef on top of the veggies. Add the tomatoes, two cups water, and all the other stuff (with the exception of cornstarch). Let it cook on low for several hours, while you do other things.

Combine cornstarch with small amount of water; add to stew (either in crock pot or stewpot on the stove. Serves 5.

BLUEBERRY CORN MUFFINS

 

1 1/2 cup Flour

1/2 cup Whole wheat flour

1/2 cup Cornmeal

3/4 cup Sugar

2 1/2 tsp Baking powder

1/2 tsp Baking soda, and salt

1/2 cup buttermilk,

1/2 cup orange juice

1/4 cup Margarine or butter, melted

1 Egg, beaten

1 tbsp Grated orange zest

2 c Fresh or frozen blueberries

 

In large bowl, combine flours, cornmeal, sugar, baking powder, baking soda and salt. In small bowl, combine buttermilk, orange juice, margarine, egg and zest. Add to flour mixture and mix only until moist. Stir in blueberries. Spoon into prepared muffing cups. Bake at 400 F for 20-25 minutes, or until wooden pick

inserted near center comes out clean. Makes 18 muffins.

BLUEBERRY SCONES

 

2 cps all purpose flour

1/2 tsp salt

2 tsp baking powder

1/4 tsp baking soda

1/4 cp butter

1 cup blueberries

2/3 cup buttermilk

1 Tbsp molasses

 

Combine first 4 ingredients in bowl and mix well with fork. Cut in butter with pastry blender or fork until coarse crumbs are formed. Add blueberries and combined buttermilk and molasses. Stir well, then turn dough out on floured board and, to avoid crushing berries use hands to pat into 1/2 inch thickness. Cut in triangles and arrange on greased baking sheet. Bake in preheated hot oven (450 degrees F), for 12 minutes, or until browned. Serve hot with butter. Makes about 10.

POTATO AND SAUSAGE BAKE

1 box ( 5.1 to 5.5 oz.) scalloped or au gratin potatoes

1 tbsp. minced dried onion

1/8 tsp. black pepper

1/2 to 1 lb smoked sausage (Polish kielbasa will be good)

Pre-heat oven to 400 degrees. Prepare potatoes according to package

directions for oven preparation, add minced onion and black pepper, stir.

Slice sausage in half lengthwise, place on top of potatoes. bake 30 to 35

minutes. Serve with a salad or some kind of greens.

BUTTERMILK PIE

Cream together:

1 1/2 cups brown sugar

1 1/2 cups white sugar

1 stick butter

Add:

2 tbsp flour, 6 eggs (one at a time

1/2 cup buttermilk

1 1/4 tsp vanilla

1/2 tsp salt

Pour into unbaked pie shell. Bake at 350 F. for about 30 minutes. Do not

over-bake as this makes the pie watery. Makes 2 pies.

CAESAR SHRIMP AND PASTA

8 ounces Ziti, mostaccioli or other medium pasta shape, uncooked

3 cups broccoli florets

1/3 cup plus 2 tablespoons bottled light Caesar salad dressing

12 ounces uncooked shrimp, peeled and deveined

1/4 teaspoon crushed red hot pepper flakes

1/4 cup grated Romano cheese

 

Prepare pasta according to package directions; 3 minutes before pasta is done, add broccoli. While pasta is cooking, heat 2 tablespoons of the dressing in large skillet over medium-high heat. Add shrimp and pepper flakes; stir-fry 3 to 4 minutes or until shrimp is opaque. Drain pasta and broccoli; transfer to a serving bowl. Add remaining 1/3 cup dressing and shrimp mixture; toss well. Sprinkle with cheese and serve. Servings: 4

CALVES' EARS

(Serve the Zombies first)

Clean 4 calves' ears and blanch in boiling, salted water. Stuff with chopped ham and mushrooms, tying securely to hold stuffing inside. Sautee slowly in butter

With chopped onion, then cover with beef stock and cook slowly for several hours, until tender. Remove ties and serve. Allow 1 ear for each guest. Some

may decline...

CARROT CAKE

1 cup granulated sugar

1 cup packed brown sugar

1 cup vegetable oil

1 tsp vanilla

4 eggs

2 cups flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

1 tsp ground cinnamon

1 tsp ground allspice

3 cups finely shredded carrots

1 cup chopped nuts

Cream Cheese Frosting (which see)

Heat oven to 350 F. Grease and flour rectangular pan, 13 x 9 x 2 inches. Beat sugars, oil, vanilla, and eggs with a spoon, in a large bowl. Stir in flour, baking soda, baking powder, salt, cinnamon, and allspice. Mix in carrots and nuts. Pour into pan. Bake until top springs back when touched in center, 50 to 55 minutes; cool. Frost with frosting, and store in fridge. Note: Spike likes to put a bit of drained, crushed pineapple into the carrot cake.

CREAM CHEESE FROSTING

3 oz cream cheese, softened

1 tbsp milk, scant

1 tsp vanilla

dash salt

2 1/2 cups powdered sugar.

Mix cream cheese, milk, vanilla, and salt. Gradually beat in powdered sugar until smooth. Apply to cooled cake.

CHEESE ZUCCHINI TUNA SOUP

This is a good way to use up that summer zucchini and its full of calcium for the

kids. After its finished be careful leaving it on the stove to stay warm, it separates pretty easily.

 

6 slices of bacon

1 med onion chopped

1 stalk celery, chopped

1 61/2 oz can, tuna in water, drained

1 cup milk

2 1/2 cups chicken broth

1 cup shredded cheddar cheese(or Velveeta it melts better)

1/2 TSP. Tabasco sauce

1 medium zucchini, shredded

1 TSP. lemon juice

pepper to taste

 

Fry bacon in 3 qt. saucepan until crisp, Remove with slotted spoon and drain,

crumble and reserve. Remove al but 2 TBSP bacon fat. Cook onion and celery

in bacon fat until tender, about 5 minutes. Stir in tuna, chicken broth, milk, cheese, and Tabasco. Heat, stirring occasionally until tuna is hot and cheese is melted. Place 2 cups of soup at a time in the blender, cover and blend on medium speed until smooth, about 15 seconds. Repeat with remaining soup. Stir zucchini and lemon juice into soup, garnish with reserved bacon.

 

CHICK AND OYSTER PIE

(a special Boston dish)

3 cups cooked chicken, cut in large chunks

2 cups oysters

butter

1 tsp salt

white pepper

2 cups medium cream sauce **

pie crust

**Cream sauce, aka "white sauce," is made by melting 2 tbsp butter, stir in 7 tsp flour. Continue to stir until the roux begins to brown. Add 1 cup hot milk, gradually, stirring until each addition becomes absorbed by the flour. If too thick,

add a bit more hot milk.

Combine the chicken and oysters in a buttered casserole. Dot with two tbsp butter, add the salt and pepper, and pour the cream sauce over all. Cover the dish with a pie crust, slit to allow steam to escape. Bake at 400 F. for 35 minutes.

COUNTRY PRIDE PORK CHOPS

1/2 cup soy sauce

1/4 cup firmly packed brown sugar

1/4 cup dry sherry

1 teaspoon ground cinnamon

1/2 teaspoon garlic salt

Dash ground ginger

1/2 teaspoon monosodium glutamate -- (optional)

4 pork chops -- 1 inch thick

Combine first 6 ingredients (and MSG, if desired); stir well. Arrange pork chops

in a single layer in a dish. Pour marinade over chops; cover and refrigerate overnight.

Grill chops 6 to 8 inches from heat over gray-white coals until done, basting with marinade and turning occasionally. Yield: 4 servings.

COUNTRY STYLE SPARERIBS

1 cup beef broth

1/2 cup peach preserves

3 Tbsp vinegar

2 Tbsp Worcestershire sauce

1 Tbsp brown sugar

1t salt

2 1/2 lb ribs

1 medium onion thinly sliced

1/3 cup cold water

3 Tbsp flour

mix first 6 ingredients. Place ribs in cooker. Pour on broth mixture. Lay

onion on top Cover cook low 8 hrs-high 4 hrs. remove broth. skim off fat mix

flour and water blend with 1 1/2 c. broth and cook until thick serve sauce

over ribs

CRAZY CAKE MIX IN A JAR

Mix

2 cups Flour

2/3 cup Cocoa Powder

3/4 teaspoon Salt

1 1/2 teaspoons Baking Powder

1 1/3 cups Sugar

Wet ingredients to add later:

3/4 cup Vegetable Oil

2 teaspoons Vinegar

1 teaspoon Vanilla

2 cups Water

 

In a large bowl, combine flour, salt, cocoa powder and baking powder. Layer

ingredients in jar in order given in a 1 quart canning jar. It is helpful to tap jar lightly on a padded surface (towel on counter) as you layer ingredients to make all ingredients fit neatly. Use scissors to cut a 9-inch circle from fabric of your choice. Center fabric circle over lid and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band. Attach a card with the following directions:

Crazy Cake

 

This is a crazy cake because you mix the cake all together in the pan in which you bake it. Pour contents of jar into a 9 x 13 inch baking pan, then add the following ingredients:

 

3/4 cup Vegetable Oil

2 tsp. Vinegar

1 tsp. Vanilla

2 cups Water

 

Stir cake ingredients together using a wire whisk or fork, making certain that all ingredients are completely mixed together. Bake at 350 degrees F for 35 minutes. Frost as desired, or serve sprinkled with powdered sugar, with fresh fruit on the side. copyright 1999, Kaylin Cherry/Real Food for Real People

 

DEEP DARK CHOCOLATE CAKE

2 cups sugar

1 3/4 cups all purpose flour

3/4 cup Hershey's Cocoa

1 1/2 teaspoons backing soda

1 1/2 teaspoons baking powder

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

Oven 350 Grease and flour 2 round pans or a rectangular pan. In large mixer

bowl combine dry ingredients. Add eggs, milk, oil and vanilla; beat on medium speed 2 minutes. Remove from mixer stir in boiling water (batter will be thin). Pour into prepared pan Bake 30 to 35 minutes for round pans 35 to 40 for rectangular pan or until wooden pick inserted in center comes out clean. Cool cake in rounds 10 minutes remove from pans Cool Completely. (Do not remove cake from rectangular pan) Frost with One Bowl Buttercream Frosting

One Bowl Buttercream Frosting

6 tablespoons butter or margarine (softened)

Hershey's Cocoa 1/3 cup for light flavor, 1/2 cup for medium flavor, or 3/4

cup for dark flavor

2 2/3 cups confectioners sugar

1/3 cup milk

1 teaspoon vanilla extract

In small mixer bowl cream butter. Add cocoa and confectioners sugar alternately with milk. Beat to spreading consistency (additional milk may be needed) Blend in vanilla.

FIVE BEAN SALSA SOUP

 

1 pound sausage -- browned, drained OR

1/2 pound smoked sausage -- sliced

2 cans S&W Ready-cut Salsa

1 can S&W pinquinto beans

1 can S&W black beans

1 can S&W white beans

1 can S&W kidney beans

1 can S&W garabanzo beans

1 can corn (optional)

salt and pepper -- to taste

cumin -- to taste

chili pepper -- to taste

Worcestershire sauce -- to taste

Picapeppa sauce -- to taste

 

Simmer 5-10 minutes. Garnish with cilantro, sour cream, grated cheese.

FRIED CUCUMBERS

2 tbsp butter

2 tbsp chopped onion

4 large cucumbers, sliced

14 cup water

1/2 cup sour cream

1 egg yolk

2 tbsp sugar

3 tbsp vinegar

1 1/2 tsp salt

1/8 tsp pepper

1/8 tsp paprika

Melt butter, add onion, and fry until a delicate brown. Add sliced cucumbers and water. Cook until water is absorbed and cucumbers browned. Mix sour cream, beaten egg yolk, sugar, vinegar, salt, pepper, and paprika. Add to cucumbers and cooks lowly until mixture begins to boil.

GARBURE

6 ounces smoked slab bacon, rind removed, cut into 8 rectangular pieces

1 leek, 1/4" diamonds, washed well

1 carrot, 1/4" diamonds

1 small rutabaga, 1/4" diamonds

3 cloves garlic, diced finely

1/2 small head cabbage, shredded finely

3 cups chicken stock

6 thyme sprigs

salt and pepper

dried bay leaf

(Finely shredded) chiffonade of blanched mustard collard greens (6 large leaves)

 

1. Render bacon in a large pot over low heat for 10 minutes. The bacon should be caramelized.

2. Add balance of diced vegetables then season with salt and pepper. Sweat over low heat for 5 minutes.

3. Add cabbage, sweat 5 minutes.

4. Add leeks and garlic. Sweat for five minutes.

5. Add chicken stock, thyme, bay leaf, and collard greens.

6. Simmer over low heat for 5 minutes.

GREEK POTATO SALAD

WITH DRIED TOMATOES

 

1 pound (3 medium) potatoes, uniform in size, cut into 1/4-inch slices

1 cup (1 1/2 ounces) sun-dried tomatoes, halved with kitchen shears

1 cup sliced seedless cucumber

1/2 cup sliced red onion

1 cup crumbled Feta cheese

1/2 cup Greek olives or pitted ripe olives

Lemon dressing:

1/4 cup olive oil

1/4 cup water

2 1/2 tablespoons lemon juice

1 large clove garlic, pressed

1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves

1 teaspoon salt

1/2 teaspoon pepper

 

In 2-quart saucepan over medium heat, cook potatoes, covered, in 2 inches of boiling water until tender, about 12 minutes; drain and set aside.

 

Meanwhile, in small bowl, cover sun-dried tomatoes with boiling water; set aside for 10 minutes to soften. Drain the tomatoes and pat them dry with paper towel.

 

In a glass measure, whisk together all the dressing ingredients. In a large shallow bowl, combine the potatoes, tomatoes and cucumbers.

 

Pour the dressing and toss to coat. Mound potato mixture on plate.

 

Arrange onion, cheese and olives on top and serve.

GRILLED CHEESE SANDWICHES

 

SOUTHWESTERN CHEESE SANDWICH

The greatest American sandwich is supposed to be a 4-inch high BLT. I disagree. Nothing really beats a grilled cheese sandwich, especially one with some added south-western passion.

2 tbsp unsalted butter

4 slices of your favorite bread

2/3 cup sharp Cheddar cheese, grated

2 tbsp sour cream

1 avocado, sliced

2 tsp chipotle puree

1/2 red onion, sliced

2 tbsp cilantro leaves

 

I guess you can work out how to make the sandwich. The only tricks are to butter both sides of the bread and to broil both sides - a flat top works best for this. I like to bring the sandwich to the table open faced. This way I can serve them straight from under the broiler, with the cheese molten hot and the other ingredients, hiding underneath, just slightly warm.

 

 

TOMATO CHEESE SANDWICH

 

1 slice low-fat cheddar cheese

2 slices whole wheat bread

1 slice tomato

Basil to taste

1 teaspoon (5 ml) butter

 

 

QUICK WESTERN CHEESE SAN

 

1/2 teaspoon (3 ml) butter

1 egg, beaten

2 tablespoons (30 ml) sliced green onion

1 tablespoon (15 ml) shredded nonfat mozzarella cheese

1 teaspoon (5 ml) hot sauce (optional)

2 slices whole wheat bread

 

HARDOUGH BREAD

 

6 cups bread flour

1 packet yeast (about 2 1/4 tsp)

1 teaspoons salt

1 pt warm water

1/4 cup sugar

4 oz. shortening

Milk or egg white for glazing

 

Pour flour in warm bowl. Add shortening to flour & cut in with knife. Add yeast, sugar, and salt. Add warm water. Knead until soft and roll out Put in a warm place to rise approx. twice in size. Glaze with milk or egg white. Bake at 350F until done.

HAWAIIAN CHICKEN

8 chicken breast quarters

1/4 cup prepared mustard

1/4 cup molasses

1/4 cup vinegar

2 tbsp soy sauce

1/2 cup crushed pineapple

1/4 cup light brown sugar

Rinse chicken and pat dry. Arrange in baking dish. Combine mustard, molasses, vinegar, soy sauce, pineapple, and brown sugar in dish; mix well. Spoon over chicken. Bake at 325 F. for 1 hour or until chicken is tender, basting frequently.

 

HILLBILLY SAUSAGE AND SWEET 'TATERS

It is heartening to know that many civilizations were dependent upon the yam. They didn't have little marshmallows for them. The first people often had little

else to eat, and were thankful for the "lowly" yam that grew in such abundance.

A grower once told me that yams and sweet potatoes are the same thing. As a

lover of both, I don't believe that for a minute!

2 lbs sweet potatoes or yams

1/2 cup granulated sugar

1/2 cup brown sugar

1/4 cup water

2 tbsp butter

1 tsp salt

1 lb sausage

Parboil sweet potatoes 15 minutes. Peel and cut into strips. Put in greased baking dish. Mix sugars, butter, salt, and water thoroughly, and boil in saucepan 3 minutes. Pour syrup over sweet potatoes. Bake 40 minutes at 350 F.. Put

Sausages on top and continue baking another 30 minutes

ITALIAN POTATO SALAD

 

4 medium potatoes, scrubbed

2 ribs celery, washed, chopped

1 small cucumber, peeled, chopped

2 green onions, washed, sliced

1/2 cup ripe olives

Dressing:

8 tablespoons olive oil

4 tablespoons red wine vinegar

1 clove crushed garlic

1/4 teaspoon oregano

Salt and pepper to taste

 

Place the potatoes in a large pot and cover with filtered, salted water. Bring to a boil and cook about 20 minutes or until tender.

 

Drain and peel the potatoes while they are still warm, using a clean towel or oven mitt. Dice the potatoes.

 

In a large bowl, combine the diced potatoes, celery, cucumber, green onions and olives.

 

In a small bowl, combine the dressing ingredients and pour over the potato mixture. Toss to coat all ingredients with the dressing.

 

Refrigerate for several hours before serving.

ITALIAN SAUSAGE and TORTELLINI SOUP

This soup is best eaten right when it is done, since the tortellini will soak up all the broth if left too long.

 

2 tbsp olive oil

1 lb dried tortellini; any kind of filling

6 Italian sausages, mild is best

4 cans of beef broth full strength (like Swanson's)

4 cans of water

1 bunch fresh spinach, chopped

1 Spanish onion, chopped (red)

2 tomatoes, chopped

2 or 3 cloves of garlic, chopped

1 bunch fresh basil, chopped

5 or 6 med zucchini, sliced

salt and pepper

parmesan cheese to garnish

 

In a large stockpot heat the olive oil. Cut the Italian sausage in slices, this is

easiest if the sausage is partially frozen. Brown the Italian sausage for about

4 minutes. Then add the onion, garlic, tomatoes and basil and brown for another

minute. Add the beef broth and the water, the zucchini and the spinach. Add salt and pepper. Bring this to a boil. When the soup comes to a boil add the

tortellini and boil until the pasta is al dente. Garnish with parmesan cheese.

LIGHT MACARONI AND CHEESE

 

2 Cups Macaroni, vegetable

1/2 Cup Green Pepper -- finely chopped

1 Tablespoon Margarine

1 Tablespoon flour, all-purpose

1 Cup Skim Milk

1/4 tsp White Pepper

1/2 tsp Salt -- optional

1 Cup cheddar cheese, low-fat -- grated

1 Cup cottage cheese, low-fat

1/2 Cup Parmesan cheese -- or Romano grated

2 Tomatoes -- Sliced 1/2" thick

 

Cook macaroni according to package directions. Drain well.

 

Meanwhile, sauté green pepper in heated butter until soft. Stir in flour. Cook for 1 minute. Gradually stir in milk. Cook until thickened.

 

Add white pepper and salt, if used. Stir in grated cheese and partially melt.

 

Combine macaroni, the sauce, cottage cheese and Parmesan cheese. Turn into a lightly buttered baking dish. Arrange tomato slices on top.

 

Bake at 400F for 20 minutes for 20 minutes, until bubbly. For optimum flavor, let sit 5 minutes before serving.

LIGHT SICILIAN CHICKEN

 

8 ounces linguine -- uncooked

4 chicken breast halves without skin -- boneless

1 teaspoon salt

1 teaspoon ground black pepper

2 tablespoons olive oil -- divided

2 tablespoons minced garlic

2 tablespoons chopped shallots

1 large tomato -- diced

1 red bell pepper -- cut into thin strips

1 green bell pepper -- cut into thin strips

1/2 cup kalamata olives -- pitted

2 tablespoons chopped fresh thyme

2 tablespoons chopped fresh basil

1/4 cup lowfat chicken broth

 

Cook pasta according to package directions; drain.

 

Sprinkle chicken with salt and pepper. Cook chicken in 1 tablespoon hot oil

in a large skillet over medium-high heat 5 minutes on each side or until

done. Remove from pan; keep warm.

 

Saute minced garlic and chopped shallots in remaining 1 tablespoon hot oil

in skillet until tender. Add tomato and next 5 ingredients; saute just until

thoroughly heated.

 

Stir in pasta and broth; cook, stirring often, until thoroughly heated. Top

with chicken. Yield: 4 servings.

MACARONI TUNA CASSEROLE

 

8 ounces macaroni

1 quart boiling water

2 1/4 teaspoons salt

2 tablespoons butter

1/4 cup chopped onion

1/4 cup chopped green pepper

10 1/2-ounce can condensed cream of mushroom soup

6 1/2-ounce or 9 1/4-ounce can tuna, drained and flaked

2 tablespoons sliced stuffed green olives

1 tablespoon prepared mustard

3/4 cup milk

1/2 cup salad dressing

1/2 cup crushed potato chips

 

Cook macaroni in boiling water with 2 teaspoons salt 5 to 7 minutes. Drain.

Melt butter in skillet. Saute` onion and green pepper until tender. Remove from heat; stir in soup, tuna, olives, mustard, 1/4 teaspoon salt, milk, salad dressing and cooked macaroni. Turn into buttered 2-quart casserole; top with potato chips. Bake at 375 degrees for 25 to 30 minutes.

MARIE'S CREAMY CAESAR PENNE

WITH ROASTED CHICKEN

 

8 ounces penne pasta

1/2 cup Marie's(r) Creamy Caesar Dressing

1/2 cup 1% milk

1/2 roasted chicken, skin and bones removed, meat shredded

1 cup cherry tomato halves

2 bell peppers, cored, seeded and diced

1 bunch fresh basil leaves, or arugula, stems removed

1 tablespoon grated Parmesan cheese

Cook pasta according to package instructions. Drain and rinse with hot water.

In a small bowl combine Marie's(r) Creamy Caesar Dressing with milk. In a large bowl, combine the penne, chicken, tomato halves, pepper and basil or arugula. Toss together. Add the milk mixture and toss well. Garnish with Parmesan cheese. Servings: 4

MICROWAVE POTATO SALAD

 

7 cups (21/2 pounds) cubed red-skinned potatoes

1 cup cold water

3/4 cup diced sharp cheddar cheese

3/4 cup diced Swiss cheese

1/2 cup sliced green onion

2 hard-cooked eggs, peeled, chopped

3/4 cup salad dressing

1/4 cup milk

1/2 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon Nature's Seasons blend or favorite all-purpose seasoning blend

 

Place the potatoes and water in a 3-quart microwave safe casserole.

 

Cover and microwave on high for 16 to 18 minutes, stirring after 9 minutes, or until the potatoes are tender. Remove and drain the potatoes.

 

Place the potatoes in a large bowl. Add the cheddar cheese, Swiss cheese, green onion and eggs.

 

Mix together the salad dressing and milk and pour over the potato mixture. Gently stir to combine. Season with salt, pepper and Nature's Seasons blend.

 

Cook's note: Look for Nature's Seasons in the spice aisle. It's made by Morton's.

 

MINESTRONE

 

A great start to an Italian meal, good for you, low in calories and fat, this classic soup belongs in your repertoire.

 

3 cloves garlic, minced

1 cup chopped celery (it should be peeled and use some of the leaves)

1 cup chopped onion

1 cup chopped carrots

2 tbsp. oil (your favorite)

1/2 tsp. thyme

1/2 tsp. oregano

2 or 3 bay leaves

1 16 oz can tomato puree

5 puree cans of water

2 bunches spinach, chopped,

1 16 oz can green beans (use fresh or frozen if you like)

1 10 oz package frozen green peas (or fresh, canned are too mushy)

1 16 oz can of kidney beans

8 oz small shell macaroni (or other small shape)

Salt and Pepper to taste

Parmesan Cheese for garnish (real freshly grated reggiano is the best, but it is

pricey)

 

Saute garlic, celery, onions and carrots in oil until vegetables are crisp-tender. Add thyme, oregano, bay leaves, tomato puree, and water. Bring to boil and add spinach, green beans, peas and kidney beans. Bring again to boil and add macaroni. Reduce heat and simmer until macaroni is cooked al dente. Do not overcook. Season to taste with salt and pepper. Garnish with parmesan in the individual bowls. This is a very flexible recipe. You can add Tabasco, Worcestershire, mustard powder, garbanzo beans and just about any other kind of vegetables you like. Minestrone is a great recipe to experiment with until you get it exactly how you like it.

 

MOONSHINE

(Can you believe this??? What a surprise!)

In making mountain dew or white lightnin', the first step is to convert the starch of the grain into sugar. Commercial distillers use malt. This is done by sprouting the corn. Shelled, whole corn is covered with warm water in a container with a hole in the bottom. Place a hot cloth over it. Add warm water from time to time as it drains. Keep in a warm place for about 3 days or until corn has 2-inch sprouts. Dry it and grind it into meal. Make mush (or mash) with boiling water. Add rye mash that has been made the same way, if you have it.

Yeast (1/2 lb per 50 gallons of mash) may be added to speed up the fermentation if you have it. Without it, 10 or more days will be required instead of about 4 days. In either case, it must be kept warm.

When the mash gets through working or bubbling up and settles down, it is then ready to run. At this stage, the mash has been converted into carbonic acid and alcohol. It is called "wash" or beer, and it is SOUR.

The cooker consists of two main parts, mainly the top and the bottom. After the mash is put inside, the top is pasted on with "red dog chop" or some other paste. This is so that if the fire is too hot and the pressure builds up, the top will blow off, preventing an explosion which might wreck the still. (This consequence does not include a person or residence that could be destroyed along with it! Maybe that is one reason why stills are always shown [in movies] to be a distance from the house. The other reason might be for concealing from the U.S. Treasury Dept.)

In the top of the cooker, a copper pipe (or arm) projects over to one side and tapers down from a 4 or 5 inch diameter to the same diameter as the "worm"

(one or one and a quarter inch).

To make the "worm," a 20-foot copper pipe is filled with sand, the ends are stopped up, and it is wrapped around a fence post. The sand prevents "kinking" of the pipe. The spiral or coil, called the "worm," is then cleaned and attached firmly to the end of the arm in such a way that it is down inside a barrel. The barrel will be kept full of cold, running water. If the water runs in the top and out an opening at the bottom, it can circulate better.

A fire under the cooker causes the spirit to rise in vapor along with the steam. It goes into the arm and then the worm, where the cold water causes condensation. This is collected at the end, in a container.

The first run-off, or "singlings," is weak and impure and must be redistilled to rid it of water and rank oils.

For the second run-off, or the "doublings," the cooker is cleaned out and the singlings, along with some water, is heated and run through again.

The first quart will be far too strong (about 200 proof) and toward the last it will be weak (about 10 proof). The skill is in the mixing to make it 100 proof.

If a tablespoon of the liquid does not "flash" or burn when thrown on the fire, there is not enough alcohol left to bother running any more.

To test for the right proof, a small glass vial is used. When the small bubbles rise properly after the vial is tilted, and when they set half above and half below the top of the liquid, then it is the right proof. The liquor is then filtered through charcoal and is ready for consumption.

There are many ways of making moonshine. This is just one way. For other ways, check with your nearest revenuer.

 

 

 

 

NACHO CHIPS

 

1 pkg soft tortillas 1 pkg

2 tsp vegetable oil 10 ml

2 tsp cumin 10 ml

2 tsp chili powder 10 ml

 

Cut each tortilla into 8 wedges. Place in bag with remaining ingredients.

Shake well. Broil on cookie sheet, in 1 layer, 6-8 minutes, turning half way through. Makes 6 servings.

PAN ROAST SPANISH MACKEREL

with Asparagus, Radish and Lemon Vinaigrette

 

Four 5-ounce Spanish mackerel fillets (boneless, skin on)

6 ounces canola oil

1 ounce whole butter

salt, pepper and flour for dredging 2 teaspoons of ground coriander

1 small bunch pencil asparagus (trimmed, blanched and shocked)

1 seedless cucumber (cut into 1/2" x 1/2" x 2" bâtons)

1 bunch radishes with tops removed, halved and lightly saute`ed

1 lemon juiced, zest removed and reserved

1 stalk lemongrass finely sliced

 

1. Infuse 4 ounces canola oil with lemon grass and lemon zest by bringing almost to a simmer on range and allowing to cool(overnight, if desired).

2. Make a vinaigrette by combining 1 egg yolk, 1 teaspoon mustard, 2 tablespoons water, lemon juice, 1 tablespoon white vinegar. Salt and pepper to taste. Whisk in a small bowl (or in bottom of blender) until frothy, add strained lemon-infused oil in slow steady stream until well blended and creamy.

 

Assembling

1. Roast fish by heating large non-stick pan until quite hot. Add 2 tablespoons oil, season fish with salt, pepper and ground coriander, then dredge in hour. Saute until brown, first on flesh then skin side, drain excess oil, baste with butter.

2. Heat vegetables with butter, 2 tablespoons water, salt, pepper, and arrange attractively on a plate. Place fish over 1/3 of vegetables and drizzle vinaigrette around all.

3. Garnish with chopped dill and dill sprigs.

PASTA dESTATE

(SUMMER PASTA)

 

1 lb penne, rotelli, or any mixture of short, stubby pasta

2 small zucchini

1 red bell pepper

1 white or yellow onion

1 carrot

2 tbsp flat-leaf parsley

a small handful of fresh oregano

1/4 cup pine nuts

4-6 large, juicy garlic cloves

1/3 cup olive oil (at least virgin of not extra)

1/2 cup grated hard cheese - Romano, parmesan, etc.

sea salt and freshly ground black pepper to taste

 

Slice long veggies in half lengthwise and short ones through their "equators." Grill them on both sides over bbq coals or on a stovetop grill until black lines appear. Cut into bite-size pieces and set aside.

 

Crush and chop pine nuts and garlic; cook in the olive oil until golden brown; set aside. Chop the herbs. Grate the cheese. Cook the pasta al dente, drain, put in a large glass or ceramic bowl. Add veggies, herbs, cheese, garlic/pine nuts/olive oil. Toss well. Season to taste with sea salt and freshly ground black pepper (and/or cayenne). Serve with warm, crusty bread and sweet butter.

PASTA WITH SPINACH AND RICOTTA

1 lb spinach

2 cups ricotta cheese or cottage cheese

1/2 cup grated Parmesan cheese

1 egg yolk

salt, pepper, and nutmeg

fresh 3-egg pasta, rolled and cut into 2-inch squares (which see)

1/3 cup butter

2 tbsp chopped fresh mixed herbs (about 1/2 tsp dried mixed herbs)

2 tsp lemon juice

In a large saucepan, cook spinach in a small amount of water until tender. Drain and cool. Squeeze spinach dry; chop in a blender or food processor. Add ricotta cheese, Parmesan cheese, egg yolk, salt, pepper and nutmeg. Process until fairly smooth. Roll out pasta and cut into 2 inch squares. Put 1/2 tsp filling in the middle of each square. Fold in half to make a triangle; press edges to seal. Wrap long side of triangle around index finger; press ends together. Leave on a towel to dry, turning after 1 hour. Cook cappelletti in a large saucepan of boiling water for 10 to 15 minutes or until tender but firm. In a small saucepan, melt butter; stir in herbs and lemon juice. Drain cappelletti; put into a heated serving dish. Add herb butter sauce; stir thoroughly. Serve at once.

PEA ROAST

This recipe is from the Fannie Farmer New Book of Cookery, published in 1890.

In the back of the book are ads for the latest in wood stoves for the kitchen, a

substance called "Sulpho-Napthol" which will clean everything in your kitchen, keep out the roaches and waterbugs, and has the added benefit of healing cuts,

burns, and bruises. Somebody left a grocery store receipt dated 7/20/39, which

shows bread at $0.10, eggs at $0.16, meat at $0.20, tobacco at $0.10, lettuce at

$0.10, and tomatoes at $0.05. The grocery store was in Portland, Oregon, then

the 3rd largest city of the Pacific Coast states. The phone number was 147.

Onward:

3/4 cup bread crumbs

1/2 cup canned pea pulp

1 tbsp sugar

1/4 tbsp English walnut meats, finely chopped

1 egg

3/4 tsp salt

12 tsp pepper

3/4 cup butter

3/4 cup milk

Break stale bread in pieces, dry in oven, roll and put through a puree strainer; there should be three-fourths cup bread crumbs. Drain canned peas, rinse thoroughly with cold water, put in saucepan, cover with cold water, bring to the boiling point and let boil three minutes. Drain and force through a puree strainer; there should be one-half cup pulp. Mix bread crumbs, pea pulp, sugar, nut meats, egg slightly beaten, salt, pepper, and milk. Turn into a small bread pan lined with "paraffine" paper, and let stand fifteen minutes. Cover and bake in a slow oven (remember it was a wood stove oven) for 40 minutes. Remove to

hot serving dish.

PEACH TARTE TATIN

 

8 peaches, cleaned, peeled and cut into wedges

2 tablespoons butter

6 ounces sugar

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

1/2 teaspoon vanilla or 1 vanilla bean

6 to 8 ounce pie dough

1 egg slightly beaten

2 tablespoons sugar

 

1. In an oven proof skillet on the stove, melt the butter over low heat. Slowly add the sugar until dissolved. When the sugar starts to lightly caramelize, add the peaches. Toss the peaches until they are covered with sugar and warmed, about 2 minutes. Add the nutmeg, cinnamon and vanilla. Remove the pan from the heat and let cool for 5 minutes.

2. Cover the entire pan with the pie dough. Brush the top of the dough with the egg and sprinkle with 2 tablespoons of sugar. Place the pan into a preheated 350 degree oven for 20 minutes or until the crust turns a golden brown.

3. Remove from the oven and let sit 5 minutes before serving. Serve hot with your favorite ice cream.

PIZZA SAUCE

1 - 15 oz can of tomato sauce

oregano

garlic

salt & pepper to taste,

fresh or dried basil

Italian seasoning

garlic powder

Simmer together.

POTATO CROQUETTES

2 cups mashed potatoes

pinch salt and pepper

1 tbsp butter

2 beaten egg whites

Work all together and make into small balls. Dip in beaten egg yolks and roll in

flour or cracker-crumbs. Fry in hot grease, turning to brown on both sides.

[Potatoes are wonderful! There are hundreds of ways to fix them, but most of us get stuck in a rut and have only two or three methods of preparation that we use routinely. What a treat for the family when we learn more ways!]

PRONTO PARKER HOUSE ROLLS

1 3/4 cups Milk -- scalded

1/3 cup Sugar

1 tablespoon Salt

6 tablespoons Shortening -- softened

2 packages Active Dry Yeast

1/2 cup Warm Water

8 cups Flour, all-purpose -- more or less

Scald milk, then add sugar, salt, and shortening. Cool to lukewarm. Dissolve yeast in the warm water and add to the cooled milk mixture. Beat eggs until light and add. Beat in about half of the flour, making a light batter. Mix in rest of flour or enough to make a soft, easily handled dough. Turn out on lightly floured board and knead until smooth & elastic. Put in greased bowl, and brush with soft shortening- cover and let rise in warm place until double in bulk. Roll out on board to 1/4 inch thick. Cut with round cutter, and brush with melted margarine or butter, crease and fold over. Put close together on greased pan. Let rise until light. Bake 12 - 15 minutes in 375 degree F oven. Cool on wire racks.

RAINBOW LOVERS NEST

 

1 White Potato

Corn Starch

2 Jumbo Shrimp

6 Jumbo Scallops

1 Bamboo Shoot

1 Red Pepper

1 Baby Corn

1 Napa Cabbage

1 Mushroom

1 Straw Mushroom

1 Water Chestnut

1 Snow Peas

Build the Bird's Nest

 

Cut the potatoes into thin shreds. Run through cold water, drain and air dry. Place into a bowl and mix with 2 cups cornstarch. Place potatoes into one strainer and press upon it another strainer creating a bowl shape. Submerge both into very hot cooking oil. Deep-fry about 4 minutes until golden brown. Drain and take the bird's nest out from the strainer.

 

Cooking Procedure

 

Marinate the shrimp and scallops for 30 minutes in marinating sauce (1 Tbsp. of egg white and 1 1/2 Tbsp. corn starch). Cook in lukewarm cooking oil until the shrimp and scallops are done and then drain.

 

Heat the wok with 3 Tbsp. of oil and sauté vegetables. Then add the shrimp, scallops and the seasoning sauce (see below). Turn the wok heat up, stir-fry the vegetables and then layer vegetables into bird's nest

 

In a saucepan mix the seasoning sauce ingredients with a whisk over low heat. Pour seasoning sauce over bird's nest.

 

Seasoning Sauce

 

2 Tbsp. White Wine

1 Tbsp. Sugar

3 Tbsp. Soy Sauce

1 Tbsp. Oyster Sauce

1/2 Tbsp. Hot Sauce

1 Tbsp. Chicken Soup

1/2 Tbsp. Sesame Oil

 

1/2 Tbsp. Corn Starch

1 Tbsp. Water

8 Cups Cooking Oil

2 Tbsp. Diced Scallions

1 tsp. Ginger

RHUBARB SOUP WITH ORANGE CUSTARD

 

2 stalks fresh rhubarb

1/2 box fresh strawberries

1 1/2 cups water

1/2 cup sugar

pinch salt

vanilla extract

1. Peel rhubarb and cut into 2' lengths, then slice lengthwise again.

2. Bring water, sugar and salt to boil.

3. Add reserved scraps to syrup. Cook 10 minutes and strain.

4. Poach remaining rhubarb in syrup until just done. Finish with sliced straw-berries and touch of champagne (optional). Quickly add a few tarragon sprigs.

 

For the Custard

8 ounces whole milk

3 ounces sugar

2 whole eggs

2 teaspoons orange rind grated

pinch salt

Optional:

champagne

tarragon

 

1. Bring milk, orange rind, salt, sugar to simmer. Cook gently for 10 minutes. Strain. Cool to room temperature.

2. Combine all ingredients in a bowl.

3. Butter 4 small ramekins(4-6 ounces) and distribute mixture evenly among them.

4. Bake in a water bath (oven proof dish with 3/4 hot water) covered with foil for 300 degrees, 20-30 minutes.

5. Un-mold in center of rimmed soup bowl. Pour warm rhubarb around.

RUSSIAN TEA

2 cups Tang (orange flavored powdered breakfast drink)

2 cups granulated sugar

1/2 cup instant tea (with lemon)

1 teaspoon cinnamon

1 teaspoon cloves

1 teaspoon allspice

Mix together and store in a dry place. Use 2 Tablespoons per cup hot water.

SALSA DIP FOR NACHO CHIPS

1 16oz jar garden pepper salsa

1 16 oz container sour cream

1 packet of taco seasoning mix

 

Mix together, chill, serve with chips

 

Serve with baked Nacho Chips which makes it low fat. It is also good for pretzels which are .low fat

SAUCY SHRIMP CANTONESE

Lemon or lime juice

3 or 4 avocadoes, halved and peeled

1 tsp butter

1/2 cup scallions, finely chopped

2 cans (3 1/4 oz each) shrimp, drained (or 1/2 lb shrimp from fish-monger)

3 tbsp prepared mustard

3 tbsp lemon juice

2 tbsp soy sauce

1/4 tsp tarragon leaves, crumbled

1 small can water chestnuts, drained and sliced

buttered bread crumbs

parsley or watercress for garnish

Sprinkle a few drops of lemon or lime juice on avocadoes to keep them from rusting; set aside. Melt butter in large skillet; add scallions and cook over low heat until limp. Remove from heat.

Wash shrimp; drain. (Fresh-cooked from fish-monger should be rinsed in cold water and drained.) Add to scallions, along with mustard, lemon juice, soy sauce, tarragon, and water chestnuts.

Place avocado shells in heatproof dish; heap shrimp mixture into each and sprinkle with buttered crumbs. Broil 1 minute, or until crumbs are lightly browned. Garnish with parsley or watercress

Note: fresh lobster or crabmeat works very well. For added zip, sprinkle lobster or crab with a few drops of lemon juice combined with soy sauce. Canned, drained Chinese vegetables or bamboo shoots can be substituted for water chestnuts.

SCOTTISH BEEF COLLOPS

1 1/4 lbs beef bottom round steak

1 1/2 lbs potatoes, peeled and sliced into 1/4 inch slices

2 tsp extra light olive oil with a dash of sesame oil

3 cups chopped onions

4 oz mushrooms, finely chopped

2 tbsp all-purpose flour

2 pickled walnuts, finely chopped

2 tbsp freshly chopped thyme

1 1/4 cups beef stock (beef bouillon in water will be fine)

4 oz mushrooms, thinly sliced

1 tbsp freshly chopped parsley for garnish

carrot shavings for garnish

Cut the beef into 1/4 inch slices across the grain at a slight diagonal. This

will be about 48 slices.

In a low-sided casserole, heat half the oil and sauté the onions until they're soft and slightly brown. Place the onions on a plate and set aside.

Lightly rinse the casserole and place back on the burner. Add the remaining oil and cover the bottom with half of the beef slices, allowing them to brown fully. Reposition the browned beef to one side and brown the rest of the beef.

Add the cooked onions and the chopped mushrooms. Sprinkle with the flour and spoon the mixture into a bowl. Stir in the walnuts and thyme.

Rinse the sides and bottoms of the casserole with the beef stock, removing any browning residue. Pour into a bowl and reserve.

Spread half of the beef mixture over the bottom of the casserole. Layer with half the sliced mushrooms, followed by half of the sliced potatoes. Repeat with layers of the remaining beef mixture and sliced mushrooms, topped with the remaining potatoes. Pour the reserved stock over the casserole. Cover and cook at 350 F. for 40 minutes. Garnish with parsley and carrot shavings.

SHOO FLY HOLLER CABBAGE

Boil cabbage for 15 minutes. Pour off the water and add fresh boiling water. When cooked tender, drain and set aside until cold. Chop cabbage fine, adding

2 beaten eggs

1 tbsp butter

3 tbsp milk or cream

salt and pepper to taste.

Pour into buttered casserole and bake until brown. Spike thinks it would be good

with a sliced or grated apple mixed in with the cabbage before baking.

SPAM JOAQUIN SALAD

 

1 (12-ounce) can Oven-Roasted Turkey Spam, cubed

2 eggs, hard-boiled

1/4 cup red onion, diced

1/4 cup red pepper, diced

1/4 cup celery, diced

1 large fuji apple, diced

3/4 teaspoon black pepper

3/4 teaspoon dill weed

1/2 cup mayonnaise

4 tablespoons Miracle Whip

 

In a large bowl, cut Spam in cubes. Add diced onions, peppers, celery, eggs and apple. Sprinkle with pepper and dill weed. Stir in mayonnaise and Miracle Whip.

 

Cover and refrigerate until cold. Serve stuffed in veggies, on salad, on crackers, in a sandwich or plain.

SPAM JOAQUIN SALAD

 

1 (12-ounce) can Oven-Roasted Turkey Spam, cubed

2 eggs, hard-boiled

1/4 cup red onion, diced

1/4 cup red pepper, diced

1/4 cup celery, diced

1 large fuji apple, diced

3/4 teaspoon black pepper

3/4 teaspoon dill weed

1/2 cup mayonnaise

4 tablespoons Miracle Whip

 

In a large bowl, cut Spam in cubes. Add diced onions, peppers, celery, eggs and apple. Sprinkle with pepper and dill weed. Stir in mayonnaise and Miracle Whip.

 

Cover and refrigerate until cold. Serve stuffed in veggies, on salad, on crackers, in a sandwich or plain.

STIR-FRY BROCCOLI

1 lb fresh broccoli

1/2 cup boiling water

4 lemon slices

1 tsp vegetable oil

1/2 tsp chicken flavored bouillon

Trim off large leaves of broccoli. Remove rough ends of lower stalks. Separate into spears. Heat oil in a large non-stick skillet (or wok) over medium-high heat

until hot. Add broccoli, stir-fry 1 minute.

Combine water and bouillon, stirring well. Add broccoli. Cover and cook 3 minutes or until crisp-tender. Garnish with lemon slices.

THAI TURKEY WRAPS

(Serves 4)

1/2 lb. Honeysuckle White deli turkey breast

4 flour tortillas, 10 inch

6 cups Chinese cabbage, shredded

1 red bell pepper, thinly sliced

1/2 cup fresh basil, shredded

Lime Peanut Sauce:

3 Tbsp. peanut butter

3 Tbsp. lime juice

1 Tbsp. ginger root, shredded

1/8 tsp. cayenne pepper

1 clove garlic, minced

1/2 tsp. salt

 

Mix Lime Peanut Sauce in a bowl. Warm tortillas according to package. Spread one fourth of the Lime Peanut Sauce on each tortilla. Place one fourth of the turkey, Chinese cabbage, bell pepper and basil on each tortilla. Roll, slice in half and serve.

 

 

THE BLAUBURGER

 

2 pounds ground sirloin or beef

2 tablespoons Crisco or 4 tablespoons duck fat

1 teaspoon ground fennel seed

1/2 teaspoon cayenne pepper

1/2 teaspoon ground pepper

1 teaspoon fresh thyme

1/2 teaspoon fresh rosemary

1 whole egg

4 tablespoons minced onion

 

1. In a mixing bowl add the beef, Crisco or duck fat, fennel, cayenne pepper, ground pepper, thyme, rosemary, egg and onion. Mix until all ingredients are incorporated evenly.

2. Divide the beef mixture into four, 8 ounce burgers. Pack and shape them tightly.

3. On a hot grill place the burger and cook for approximately 4 1/2 minutes on each side for a medium rare temperature (cook longer for a more well done burger if desired.)

4. Serve on a bun with potato souffles and pickled vegetables. (Recipes follow)

 

Pickled Vegetables

 

1 cup sugar

1 cup vinegar

1 cup pickling spice

1 cucumber, sliced into discs

1 carrot sliced into discs

 

1. Place carrots and cucumber in a bowl of salted water in the fridge overnight.

2. The next day, place the vinegar in a saucepan and mix in the sugar. Bring the mixture to a boil and add the pickling spice.

3. Drain the water from the cucumbers and carrots and pour the boiling liquid over the vegetables.

4. Let the vegetables stand in the liquid at room temperature until cool. Cover and place in the fridge for 12 hours. Serve on the "Blau-burgers."

 

Pomme Souffles

 

5 large Idaho potatoes, peeled and washed

2 quarts vegetable oil

salt and fresh ground pepper to taste

 

1. Shape whole potatoes into an oval or egg shape with a knife.

2. Slice the potatoes lengthwise into 1/8 inch thick slices on a slicer or a mandolin. Place slices in cold water. Pour off the excess water and replace it twice to remove excess starch. Remove the potatoes from the water and pat dry with a paper towel.

3. Place a few potatoes at a time into the hot oil, the temperature should be about 320 degrees. Stir the potatoes and cook until they puff slightly about 5 to 7 minutes, do not brown them. Remove the slightly puffed potatoes from the oil and place them on a paper towel and drain off the excess oil. Using this method, continue to cook the remaining slices. At this point the potatoes can be stored in the refrigerator until ready for use.

If serving the potatoes immediately, allow them to cool completely before continuing onto to next step.

4. When ready to serve, remove the potatoes from the refrigerator. Reheat the oil to a temperature of 360 degrees. Return the cooked potatoes to the oil a few at a time until they puff up and turn golden brown, approximately 3 minutes. Place them on a towel and pat off the excess oil. Continue cooking the rest of the potatoes in the same fashion. Keep the previously cooked batches warm in a 200 degree oven. Serve immediately.

TOURIERE

3 lbs of ground meat ( a combination of pork, beef & veal works best)

2 stalks of celery, chopped

2 onions, chopped

1 can of chicken gumbo soup

1-2 Tbsp. chili sauce

1 Tbsp dry mustard

1 Tbsp Worcestershire sauce

a couple of dashes of Tabasco

some bread crumbs

salt and pepper to taste

your favorite pastry recipe enough for two of pies, or purchase frozen crusts

 

Brown the meat and drain off the fat. Brown the onions and celery and add to the meat mixture. Mix everything else together in a large bowl tasting occasionally and adjusting the spices to your taste (my husband's favorite part). Line your pie plates with pastry put in the meat mixture and cover with pastry. Bake it until the pastry is cooked and then it can be frozen or it can be frozen and cooked later. This makes about 3 8" pies.

 

TUNA CAKES

1 cup shredded zucchini

2 tbsp chopped onion

1/2 tsp minced garlic

2 tsp butter, divided

1 can tuna (6 1/2 oz), packed in water

1 egg

1 1/2 cup whole wheat bread cubes (about 3 slices)

1/4 tsp salt

1/4 tsp pepper

Saute zucchini, onion, and garlic, in 1 tsp butter for about 5 minutes. Mix with remaining ingredients until blended. Form into 6 patties and brown in butter

in large skillet over medium heat, about 3 minutes per side. Serve with lemon

or horseradish dip. Serves 3.

Spike would top each cooked patty with a tomato slice and a dot of mayo.

TURKEY BREAST WITH WALNUT

AND DRIED CRANBERRY STUFFING

Makes to 8 servings

 

This boneless turkey breast wrapped around walnut and cranberry stuffing cooks in about one-third the time of a whole bird, fits into every oven, and is easy to carve.

 

1/2 cup dried cranberries (3 ounces)

1/4 cup red wine

2 tablespoons unsalted butter

1 medium onion, diced

3 shallots, chopped

3 cloves garlic, chopped

2 cups diced dry, firm-textured bread, including crust (4 ounces)

Chicken stock or broth (enough to moisten bread, about 3/4 cup)

3 eggs

1/2 cup walnuts, chopped

1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried

1/4 teaspoon chopped fresh rosemary (1/8 teaspoon dried)

Salt and freshly ground black pepper, to taste

1 whole turkey breast, boned and butterflied, skin on (see note)

2 tablespoons olive oil

 

To make the stuffing: Soak the dried cranberries in the red wine about 30 minutes, or until the berries are soft and plump. In a large saute pan over high heat, heat the butter until very hot. Add the onion, shallots and garlic, and saute until fragrant, 2 or 3 minutes. Add the plumped cranberries and wine, and cook 3 to 5 minutes, or until all the liquid has evaporated.

 

In a large bowl, toss the diced bread with the onion mixture. Add enough chicken stock to soften the bread. Add the eggs, walnuts, thyme, rosemary, salt and pepper. Mix well. Set the stuffing in the refrigerator to cool completely.

 

To make turkey: Open boned and butterflied breast so that it lays flat, skin side down, on a clean work surface. Season with salt and pepper.

 

Slice off and reserve "tenderloins," the small pieces of meat attached at the edge of the butterflied breast.

 

With a mallet or meat hammer, pound breast until it is about 1/2 inch thick. Pound tenderloins. Lay tenderloins at top and bottom of turkey breast, filling in where no meat is attached to skin.

 

Pat stuffing mixture evenly over top of the pounded meat, leaving about 1/2 inch uncovered around outside edge.

 

Roll meat and stuffing lengthwise, so meat roll is long and skinny instead of short and fat.

 

Wrap with cotton kitchen twine, first the long way and then every few inches around the circumference.

 

Preheat the oven to 450 degrees.

 

In a large roasting pan over medium-high heat, heat the olive oil until smoking hot. Place roll in a pan, seam side down. Put pan in oven. Bake 15 minutes, or until golden brown. Reduce the heat to 350 degrees and cook 1 1/4 to 1 3/4 hours longer, or until the internal temperature of the turkey is 170 degrees F on a meat thermometer.

 

Place on a serving platter and let rest 2 minutes before carving into generous slices.

 

Note: A whole turkey breast will weigh 7 to 71/2 pounds. Your butcher can bone and butterfly turkey, leaving the skin on. This will yield about 5 pounds of butterflied turkey breast.

 

TURKEY FAJITA WRAPS

1 lb. Honeysuckle White turkey breast strips

1/2 tsp. salt

1/4 tsp. black pepper

1 tsp. ground cumin

2 Tbsp. olive oil

6 cups lettuce, shredded

1/4 cup sliced black olives

1 red bell pepper, thinly sliced

1 tomato, diced

1/2 cup Monterey jack cheese, shredded

4 flour tortillas

Creamy Lime Dressing:

2 Tbsp. balsamic vinegar

2 Tbsp. lime juice

2 cloves garlic, minced

1/2 cup low fat sour cream

1/2 tsp. salt

 

Slice the boneless, skinless turkey breast into thin strips. Saute turkey strips in olive oil with salt, pepper, and cumin. Cook 6-7 minutes or until turkey is fully cooked. Mix Creamy Lime Dressing. Warm tortillas according to package. Place 1/4 of the turkey, lettuce, olives, peppers, tomatoes and cheese on each tortilla. Top with Creamy Lime Dressing and roll up. Slice in half and serve, or wrap in plastic and chill until serving.

 

WARM GREEN BEAN AND POTATO SALAD

4 cups potato slices, sliced 1/4-inch thick

2 cups fresh trimmed green beans, cut in 1/2-inch lengths

4 to 6 slices bacon

1/2 cup minced red onion

1/4 teaspoon black pepper

1/4 cup white wine or balsamic vinegar

1/4 cup extra virgin olive oil

1 teaspoon salt

Dash of garlic powder

 

Place the potatoes in a large saucepan; cover with water. Bring to a boil; cover and boil for 10 minutes. When the potato slices are almost done, add the green beans and cook about 1-2 minutes or until the beans are crisp-tender. Drain and cool the beans.

 

Fry the bacon slices and drain, reserving 1 tablespoon of drippings.

 

In a small bowl, whisk the olive oil and bacon drippings slowly into the vinegar; add salt, pepper, and garlic powder. Pour over vegetables. Crumble bacon over and gently toss. Taste and adjust seasonings.

 

Serve warm or at room temperature.

WHIPPING CREAM BISCUITS

1 3/4 cups flour

1 cup whipping cream

2 1/2 tsp baking powder

1/2 tsp salt

(no shortening!)

Heat oven to 450 F. Mix all ingredients with fork until dough leaves side of bowl and rounds up into a ball. If dough is too dry, add 1 to 2 tsp more whipping cream. Turn dough onto lightly floured cloth-covered board. Knead lightly 10

Times, sprinkling with flour if dough is too sticky. Roll or pat dough 1/2 inch thick. Cut with 2-inch or 3-inch biscuit cutter. Place about 1 inch apart on un-greased cookie sheet. Bake until golden brown, 10 to 12 minutes. Remove immediately from cookie sheet, and serve hot.

WHIPPING CREAM SHORTCAKES

Prepare Whipping Cream Biscuits, cutting with the 3-inch cutter. Split baked shortcakes crosswise while warm. Fill and top with sweetened fruit; top with sweetened whipped cream. Makes 6 shortcakes.

ZOMBIES FOR 20 PEOPLE WHO DON'T PLAN TO DRIVE HOME

16 oz Cointreau

2 bottles rum

1 qt. Lemon juice

1 qt. Orange juice

10 oz grenadine

Mix ingredients thoroughly. Chill with large cake of ice in punch bowl, letting it stand an hour or two before serving. CONFISCATE THE CAR KEYS.

ZUCCHINI BARS

2 c sugar

4 large eggs

1/2 c vegetable oil

2 tsp ground cinnamon

1 tsp vanilla

1/2 tsp EACH baking powder, baking soda and salt

2 1/2 c all-purpose flour

2 c un-peeled shredded zucchini

Heat oven 350. Lightly grease a 17x11 jelly-roll pan. Beat sugar, eggs,

oil, cinnamon, vanilla, baking powder, baking soda and salt in a large bowl

with a handheld mixer until well blended. With mixer on low speed,

gradually beat in flour just until blended. Stir in zucchini. Spread evenly

in prepared pan. Bake 25 to 30 minutes until a pick inserted in center

comes out clean. Cool completely in pan on a wire rack.

Frosting

1/2 stick (1/4) margarine, softened

1 pkg (3 oz) cream cheese, softened

1 tsp vanilla

2 c confectioners sugar

Garnish: 1/2 c finely chopped walnuts

Beat margarine, cream cheese and vanilla until smooth. With mixer on

low speed, gradually beat in confectioners sugar until well blended.

Spread on cooled cake and sprinkle with nuts. Cut into bars.

 

SHALOM FROM SPIKE & JAMIE



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