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

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Recipes from Spike & Jamie

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How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).

ALL ABOUT CHALLAH

ALL ABOUT CHOLENT

APPLE CHALLAH

BEEF STOCK

BLINTZES

BOMBAY CURRIED BANANA CHICKEN CHOWDER

BREAD MACHINE CHALLAH

BROWNIE BARS

BUTTERFLIED SHRIMP PARMESAN

CABBAGE SOUP

CALFS BRAINS WITH EGG SAUCE

CALFS LUNGS

CANAPES

CANTONESE WALNUT LOBSTER SALAD

CHALLAH

CHOCOLATE CHALLAH BREAD PUDDING

COCK IN THE POT

COINTREAU EGGNOG

CROISSANTS

DANISH PASTRY

DILLED BARLEY VEGETABLE SOUP

DOBOS TORTE

FRUIT ANTIPASTO PLATTER

GEORGIAN CHALLAH

GRILLED CHICKEN CAESAR SALAD

GRILLED CHICKEN SKEWERS

HAMANTASCHEN

HOLIDAY WASSAIL

JADE NOODLES

KOCH KAESE

KOSHER CHICKEN A LA KING

KREPLACH

LIMED LAMB SHREDS WITH LEEKS

MARSHMALLOW GINGERBREAD

MEAT FILLING

NEW ENGLAND FISH CHOWDER

NOODLES

OKRA IN TOMATO SAUCE

ONE DISH TURKEY DINNER

ONIONS AND PRUNES

OVERNIGHT FRENCH TOAST

PAELLA

PASSOVER CARNATZLACH

QUICK COOKIE STICKS

RABBIT SAUCE

RICH SOUR CREAM COFFEE CAKE DOUGH.do

ROAST BEEF

ROAST SQUABS

ROSH HASHANNAH CHALLAH RECIPE

SCHNECKEN

SEVEN UP SALAD

SPICY VEGETABLES AND NOODLES

SPINACH DIP

SPRING VEGGIE MEDLEY

SWEET AND SOUR DRESSING

THE FREEDOM FRUITCAKE

TOMATO ASPIC

TONGUE WITH SPAGHETTI

TURKISH COFFEE

VEGETARIAN CHOLENT I

 

 

 

 

 

 

 

 

ALL ABOUT CHALLAH

Making your own challah is one of the most satisfying ways to welcome Shabbat into your home on Friday evenings. With a little know-how and planning, even the busiest of cooks can gaze with pride on a fresh-baked challah, gilded with a smattering of poppy or sesame seeds. In addition to making Shabbat more festive, you'll be able to use any challah leftovers over the weekend--challah makes a sublime base for bread pudding or French toast.

This golden bread is rich in tradition, and rooted in more than 3,000 years of history. It is customary to have two loaves of challah at the Shabbat table. This custom hearkens back to when the Israelites were wandering in the desert after being freed from slavery in Egypt. Every day, the Israelites received a portion of sweet manna to sustain them. On Friday, G-d provided a double portion of manna, so they would not have to work to collect it on the Sabbath. When the table is set, both loaves are covered with a cloth, which is said to recall the dew that covered the manna the Israelites once gathered.

 

At mealtime, the challah cover is removed, the challah is raised and the blessing (the Hamotzi) is recited, after which the challah is passed around for each person to take a piece. Customarily, challah is torn rather than cut with a knife, a symbol of war. In fact, some people cover all knives on the table before this blessing. In addition, pieces of the challah are not handed out, but each person tears their own piece (or the challah pieces are passed on a plate), symbolizing that it is G-d, not man, who gives us our bread.

 

Taking Challah

In Biblical times, it was common for people to give Sabbath offerings to the priest at the great Temple. To remind us of this tradition, it is traditional to remove from the challah dough a small piece--about the size of an olive--before baking. This portion is burnt in the oven. As the challah is separated and the small piece is burned, the following blessing is recited:

 

"Blessed are You, our God, Ruler of the universe, who has sanctified us with Your commandments and commanded us to separate challah."

 

"Baruch atah Adonai eloheinu melech ha-olam, asher kid'shanu b'mitzvotav v'tzivanu l'haf'rish hallah min ha-isa."

 

To make the perfect challah, you must seek out high-quality ingredients that are suitable for this extra-rich dough. Almost everything you need should be available at a neighborhood grocery store. If for some reason you are having trouble locating an ingredient, online sources like King Arthur Flour can help you procure the ingredients you need, from unbleached bread flour to gourmet yeasts.

This page outlines the basic ingredients in challah and provides you with the information you need to make substitutions or experiment with your favorite recipe.

 

Flour

As bread baking increases in popularity, it's possible to find special flour for bread-making at just about any supermarket. Bread flour has a slightly higher percentage of protein than all-purpose flour, which results in a bread with more elasticity. If you are kneading by hand, other than using an electric mixer with a dough hook or a bread machine, you might have to knead a dough made with bread flour a bit longer than you are used to, in order to develop the dough.

 

Yeast

Years ago, the only kind of yeast available to bakers was compressed fresh yeast. While this type of yeast is still used at bakeries, it quickly loses freshness and is rarely used in home kitchens. You can, however, buy fresh yeast from many bakeries, and some grocery stores also carry it in the refrigerated section. Challah made with fresh yeast is marvelously springy and soft--almost cake-like. If you choose to use fresh yeast, keep it well refrigerated and discard after a couple of weeks. You may also freeze fresh yeast, well wrapped, for up to a month. A good rule of thumb for substituting fresh yeast for dry or instant yeast is to use 1 oz. fresh yeast for every four teaspoons of active dry or instant yeast.

 

Active dry yeast is the most common type of yeast used at home. Always check the expiration date when buying yeast. You can store unopened vacuum-packed packets of yeast at room temperature; once opened, however, dry yeast must be refrigerated and used soon.

 

Instant yeast, also labeled as bread machine yeast, is more resilient and error-proof than other types of yeast. Because it ferments more quickly than active dry yeast, it is often recommended in recipes for bread machines, where many bakers want their bread as quickly as possible. Although some pro bread bakers look down on instant yeast--their theory is "half the time, half the flavor"--it can be a convenient alternative when time is tight.

 

[These sites have excellent information on yeast and how it works: Fleischmann's Yeast; Red Star Yeast]

 

Sweetener

You can use honey, sugar, or a combination of both as a sweetener in the challah. Substitute either ingredient in equal amounts--but be aware that if you use honey, you may have to add a bit of extra flour to compensate for the extra liquid. Also, challah made with honey browns faster than challah made with sugar, so be sure to keep an eye on your bread as it bakes.

 

Eggs

Challah is an egg-rich bread, and the extra yolks contribute a golden hue to the loaf. Most recipes call for large, not extra-large or jumbo, eggs--and this is one recipe where size makes a difference! Baker Marcy Goldman notes that warmed-up eggs work considerably better than cold eggs because the rich dough develops better at warmer temperatures. In the old days, bakers simply allowed their eggs to come to room temperature by letting them sit on the counter for a while. Now, because of recent concerns about salmonella, you may want to take a shortcut. Simply place the eggs in a heatproof bowl, fill with very warm tap water, and allow them to sit for one or two minutes before you use them in your recipe. You'll be rewarded with higher, fluffier bread for taking this minor step.

 

Salt

Salt affects the activity of yeast. Without salt, the yeast acts very rapidly and peters out too quickly. Too much salt will stunt yeast activity. Salt adds flavor and strengthens the dough structure.

 

Fat

Most challah is made with shortening or vegetable oil, so that the bread is pareve and can be served alongside a meat or dairy meal. In recent years, however, some bakers have begun to bake challah with butter and milk to make the dough even richer. When made this way, challah resembles its extra-rich cousin, French brioche. If you're serving a pareve or dairy meal, you may want to substitute dairy ingredients just for a change of taste and texture.

 

Never kneaded? Don't be afraid--kneading bread dough is not only easy, it's also relaxing. Your mind is free to wander as your hands--or kitchen helpers--are at work. Here's a brief discussion of the basics of kneading, along with some pros and cons for each method.

 

Kneading by Hand

Even if you plan on using a food processor or stand mixer with dough hook to knead your bread, it's a good idea to knead by hand at least once. Kneading by hand helps you more accurately assess the dough's development. If you're a bread baking novice, you'll probably want to make your first batch of bread by hand, just to get a feeling for dough so you'll know what to look for if you rely on a machine next time. You can knead bread dough on any clean, flat surface, like a countertop, work table, or kitchen table. Choose a kneading location that is at a convenient height--one that allows you to press down on the dough with your arms extended, exerting pressure from the shoulders without bending over. You can also use a marble slab, which is terrific because it remains cool, or a wood bread board. Using one of these work surfaces on top of your table or counter will allow you to use a dough scraper to remove scraps of dough--you won't have to worry about scratching your counter.

 

To begin, dust your work surface with a bit of flour so the dough doesn't stick. If you're working with a sticky dough, keep your hands dusted with flour.

 

To knead the dough, use the palms of your hands to push down on the mass from your shoulders. Turn the dough a quarter turn, fold it in half, press again, then continue turning, folding, pressing, and turning, until the dough forms a smooth ball. If dough sticks to your work surface, use a dough scraper to pull up the scraps and work them back into the dough. If your dough is sticky, add flour gradually in increments no larger than 1/4 cup. If the dough is very stiff, soften it with cool water added by the teaspoon. It takes a bit of time to incorporate extra water into the dough, so keep at it.

 

When the dough is no longer sticky to the touch, pick up the mass of dough and gently stretch it. Knead briefly and stretch again, then repeat several times. Then lift the dough and let it drop a few feet down onto the work surface (If you've had a bad day at work or just have got a little extra aggression in your system, it's fine to really smack the dough down on the counter.) Lift and drop a few more times, then continue kneading and stretching.

 

The dough is ready when you can tear off a piece and stretch it without breaking. It will feel smooth, almost satiny.

 

Using a Stand Mixer

Stand mixers are more efficient than your hands or even a food processor at developing the gluten in dough. Using a mixer also allows home bakers to make stiffer doughs and still develop gluten to its full strength, allowing for a larger loaf of bread with better texture.

 

The one disadvantage to using a stand mixer is that heat from the motor and from rapid kneading may cause the dough to become too warm. To compensate, you may want to use ice water and cold ingredients while kneading the dough.

 

As pro baker George Greenstein, author of Secrets of a Jewish Baker, points out, most mixers do a better job of kneading when they operate at full capacity. To make your machine work efficiently, look for recipes that call for between six and eight cups of flour. Kneading in a stand mixer is usually done with a dough hook. At the initial stages of just mixing the dough, however, you will probably have better results using a flat beater until the ingredients are adequately combined.

 

Food Processor

The food processor is one of the more efficient ways to knead dough--and because of that, it's easy to over-process the dough. In baker's terms, so much heat is built up from friction that the yeast cells are "burned" and become useless. To compensate, for each cup of water in the recipe, use 1/4 cup warm water to activate the yeast, then 3/4 cup ice water when you start running the food processor. If the machine sounds like it's struggling to process the dough, stop, divide it in half, and knead each half separately.

 

Bread Machine

Bread machines were all the rage a few years ago, but I have a lot of friends whose machine sit and gather dust. Although the convenience of waking up to fresh bread is alluring, that funny-looking vertical tube of bread may not be as appealing. Bread machines are set at 350 degrees, and you have very little control over how dark the crust gets. With their limited capacity, you can't really bake the two loaves of challah that most people make for Shabbat. Plus, a large part of the sensation of challah lies in its braided presentation.

 

Despite its fallibility in the baking department, bread machines are terrific labor-saving devices for kneading challah dough and providing an insulated place for it to rise. They can also be a terrific boon for those with muscular aches, arthritis, or carpal tunnel syndrome who aren't up for the sometimes-vigorous exercise of kneading. By using the machine to do the grunt work, you'll free your hands and your time for other tasks--plus, you'll still have the pleasure of using your hands to shape the dough.

 

Almost any yeasted bread or coffee cake can be made in a bread machine, including challah. If you're not using a recipe written specifically for your bread machine, keep in mind that the yeast and salt should never come in direct contact with each other. Most recipes made for machines are careful about this, but if you're adapting a recipe, use the following procedure: Dissolve the yeast in warm water with a pinch of sugar, waiting a couple of minutes until the yeast is dissolved. Then add the remaining sweetener, oil, eggs, flour, and last of all the salt.

 

As the machine is working, check on it once in a while. The dough may need more flour; if so, sprinkle it in a tablespoon at a time. The dough should form a soft ball. If the dough isn't becoming a unified mass, use a rubber spatula to help combine the ingredients.

 

Even pro bakers occasionally pick up a great tip that makes all the difference in creating the perfect loaf. Here are some fail-proof suggestions I've gleaned after some memorable kitchen goofs.

Rising : Many factors, including the recipe, room temperature, and humidity, will determine how long it takes for the dough to rise. The best way to decide whether it has risen sufficiently and is ready to be punched down and shaped is to perform a "ripe test". Gently stick two fingers in the risen dough up to the second knuckle and take them out. If the indentations remain, the dough is ripe and ready for punch down. If not, cover and let rise longer.

 

To rise properly, bread requires a moist, warm environment. Many recipes call for covering the bread bowl with a damp towel, then wrapping with plastic wrap. In my experience, however, the moisture from the towel can cause the dough to rise too quickly and become unwieldy. To avoid these problems, you may want to try a tip from pro baker Marcy Goldman: Insert the dough Use a clear plastic bag and loosely seal with a twist tie or knot closed. To make sure that the bread doesn't dry out or form a crust, spritz the dough with a bit of oil from an oil mister, or use a pastry brush to lightly coat with oil.

 

Punching down: Most novice bakers assume that this step means they have to knead the dough again. Actually, all you need to do is use your fist or the palm of your hand to gently deflate the dough, which usually has large air pockets after the first rise. The dough will probably make a slight hissing sound. Fold the dough over itself once and punch down again, and you're ready to move on.

 

Egg wash: Want to capture the rich mahogany hue of bakery challah? Here's a pro baker secret. Most challah recipes call for the baker to brush on an egg wash (usually a mixture of one egg, an egg yolk, and about a tablespoon of water) just once. Instead, brush on the egg wash after you've shaped the bread, then let it air-dry while the bread goes through its second rise. Just before baking, brush on another coating of egg wash.

 

Avoiding a burnt crust or bottom: If the bread is browning too quickly when baking, simply cover the loaf with a sheet of parchment paper or a brown paper shopping bag that has been folded to make a tent.

 

To avoid burnt bottoms, try raising the oven rack a notch. If that fails, you may want to resort to double-sheeting--that is, using two baking pans rather than one. This should give you a few extra minutes of safety.

 

Braiding:

There are countless ways to fashion your challah dough into an elegant loaf. The most popular braid, a three-strand affair, looks terrific and is simple to make. If you'd like to make a taller, more visually impressive challah, make one large three-stranded challah and one separate, thinner three-stranded challah. Dip your fingers in water and make a trough in the larger braid, then arrange the smaller braid on top, tucking in the ends carefully.

Another easy alternative is a loaf-style challah. To make loaf challah, simply divide the dough into three or four balls, then nestle them into a loaf pan before allowing them to rise. This method is virtually fail-proof and allows you to concentrate on getting the rest of dinner ready.

 

One of the most stunning braids is a six-stranded braid. Although it takes a little practice, the effect is stunning! If you become confused, simply separate the strands and begin again.

 

Roll out six equal sized pieces of dough into "snakes" about 12 inches long. The dough cylinders should be fatter in the middle and tapered on the ends. Line up the six cylinders next to each other and pinch them together at the top. Number them left to right, 1 through 6.

Bring strand #6 from the right side up and over strand #1.

 

Bring strand #1 up and over so it extends upward to the right. The two upward-extending strands are now the "arms" of your challah, and the four bottom strands are the "legs." Keep the legs spread apart in pairs.

 

Now bring the left arm down into the center between the two pairs of legs.

 

Next bring the outer right leg up to form the new right arm.

 

Finish the cycle by bringing the top right arm back down between the legs.

 

Think of braiding as aerobics for your challah. Remember, arms come down, legs go up! It's easy once you learn the rhythm.

 

ALL ABOUT CHOLENT

 

Cholent is a terrific way to serve a hot meal on a cold winter Shabbat. It is easy to make and even easier to keep warm. Once you've got the basic recipe down, experiment and enjoy!

 

"The proverbial expression, 'what you put in, you get out' applies very much to cholent. Cholent planning comes AFTER the choice of ingredients, not before it. That is, create your cholent based on what is fresh and available."

 

[Taken from Come For Cholent by Kay Kantor Pomerantz

[ Permission from Bloch Publishing Company, New York

[Available from the USCJ Book Service. See our web site at http://www.uscj.org

 

Preface:

 

· Cholent is kept warm all Shabbat from before sunset until eaten for Shabbat lunch. It may be made in a crock pot, a heavy pot set on stove top or in the oven. Prior to Shabbat, oven temperature should be reduced to 200-250 F.

· Hints to soften beans for easy digestion: Beans should be picked over and rinsed with cold water. They may be prepared for cooking by either soaking for 4 hours; soaking overnight, or pre-boiled for 5 minutes and then allowed to stand covered for one hour. Follow preparation by rinsing beans with cold water. Optional: A small slice of seaweed may be added as a natural tenderizer.

 

· Water or liquid level should be high enough to cover all ingredients and no higher than within an inch of the top of the pot.

 

VERY BASIC SCRUMPTIOUS CHOLENT

 

1/2 cup medium barley

1 onion, chopped fine

1/2 cup small white baby lima beans

2 cloves garlic, chopped fine or put through a press

1/2 cup red kidney beans

2 T. oil

1 1/2 lbs. flanken, cut into large chunks

cold water*

6 small red potatoes

2 t. salt

5 or 6 beef marrow or neck bones

1 t. black pepper, freshly ground

 

Brown meat and onions in saucepan (or place meat and onions beneath oven broiler for a few minutes). Rinse barley in a sieve under cold running water, until water runs clear. Pick over beans and rinse thoroughly. Peel potatoes and cut into rounds. Add barley, beans,* potatoes, bones, and garlic to meat and onions in the saucepan. Add 6-7 cups cold water, or enough to cover, and bring to a boil over high heat. Season with salt and pepper and simmer for one hour. Skim froth as it rises to the surface. Keep hot using one of the ways mentioned in the preface.*

 

APPLE CHALLAH

 

What could be more appealing - a rich challah studded with chunks of fresh autumn apples. This is the perfect cross between a bread and a cake. The bottom of the baked bread becomes caramelized with sugar and apple juices. Leftovers make terrific "apple" French Toast.

 

1 cup warm water

pinch sugar

2 tablespoons dry yeast

1/2 cup sugar

1/2 cup oil (or unsalted melted butter)

2 eggs

2 teaspoons vanilla

2 1/2 teaspoons salt

1/2 teaspoon cinnamon

4 1/2 to 5 cups unbleached bread flour

 

Apple mixture:

3 cups coarsely chopped apples

1/2 cup white sugar

1 tablespoon lemon juice

1 teaspoon cinnamon

 

Egg wash and garnish:

1 egg - beaten

1 teaspoon sugar

1-2 tablespoons coarse sugar (optional) for sprinkling

 

non-stick cooking spray

 

Generously spray one 5 by 12 inch loaf pan or two 9 by 5 inch loaf pans with non-stick cooking spray. You may also use a 10 inch spring-form pan.

 

In a large mixing bowl, briskly whisk together the water, pinch of sugar and yeast. Let stand to allow yeast to swell or dissolve. Briskly stir in the oil (or melted butter), eggs, vanilla, salt and cinnamon. Add most of flour to form a smooth but resilient dough (a soft but elastic bread dough). Add additional flour and knead - 8-10 minutes.

 

Shape dough into a ball and place in a lightly greased bowl and place this in a plastic bag and seal loosely. Let rise until doubled, about 45 to 60 minutes.

 

Meanwhile, prepare apples. Place in a medium sized bowl and toss with sugar, lemon juice and cinnamon. Prepare egg wash by whisking together the egg and sugar.

 

Preheat oven to 350 F.

 

Turn dough out onto a lightly floured board. Roll or pat out into a large round (about 10 inches across). Press in half of the chopped apples. Fold in edges of dough over apples (in any way you can). Roll to flatten with a heavy rolling pin (this flattens the dough so as to offer more of a surface on which to place remaining apples). Pat or press remaining apples on dough. Bring edges of dough over, pressing in apples that may pop out. The idea is to distribute the apples over the dough in a random way.

 

Let the dough rest five minutes. Then, using a dough cutter or sharp knife, cut into odd shaped chunks - about 16 pieces in all. Lay pieces of apple-filled dough in prepared pan, lining bottom first, then gently laying remaining pieces on top. Top with any escaped apple pieces.

 

Whisk egg wash ingredients together. Dab on egg wash as thoroughly and generously as possible (since dough is not a smooth surface, you have to drizzle and dab on the glaze rather than paint it on). Sprinkle with coarse sugar (optional). Place loaf pan(s) inside a large plastic bag to rise.

 

Let rise until doubled or dough is puffy and has almost reached the top of the pan - 45 to 90 minutes. Bake 40-45 minutes until well browned. If top of bread starts browning too quickly (and bread interior is not done), cover lightly with a sheet of foil to protect top crust.

 

Cool in pan 10 minutes before removing and cooling on a rack.

 

You can use almost any apple in this recipe - a combination of tart and sweet is best. If apples are new and thin skinned, you can leave the peels on - the bright red hue bakes up very prettily in the finished loaf.

 

I also make this bread with a combination of apples and cranberries (whole) or some plumped dried cherries.

 

This recipe works well with oil or melted, unsalted butter (for a danish-like effect).

 

I have also varied this recipe by mounding the chunks in a ten inch spring-form pan.

 

BEEF STOCK

 

1/2 lb chuck

1 1/2 lbs plate beef

2 marrow bones

1 bay leaf

3 whole cloves

3 quarts water

1 large onion

1 large carrot

2 stalks celery

few sprigs parsley

1 tbsp salt

3/4 tsp pepper

 

Slice the cooked beef and serve as boiled beef with horseradish, or remove the fat and gristle and grind to use as filling for Kreplach, Pirogen, or Blintzes. Keep

the stock in clean jars in the fridge for use in soups.

 

BLINTZES

 

1 egg

1 cup sifted flour

1/2 tsp salt

1 cup water

2 cups filling

4 tbsp butter or chicken fat

 

Beat the egg with a rotary beater until white and yolk are blended. Sift flour and salt together. Alternately add the flour and water, a little at a time, to the egg. Beat until smooth and free from lumps. Break the surface air bubbles with a fork. Heat a 6-inch skillet over medium heat. Grease lightly. Using a 1/4 cup measure, pour 3 tbsp of the batter into the pan all at once. Tilt the pan quickly so that the entire bottom is covered with a thin layer of the batter. Cook until the pancake is firm, but not browned. Cook on one side only. Invert on a clean tea towel. The pancake will slip out easily when it is done. Place a heaping tablespoonful of the filling on the pancake. Fold the 4 sides over the center and invert on the cloth. Continue with the remaining batter and filling, and grease the pan from time to time as needed. This much preparation may be done in advance, and the blintzes wrapped in a tea towel and stored in the fridge; or they may be wrapped in foil and frozen. At serving time, melt the shortening in a large skillet or shallow baking pan. Place the blintzes in the pan, side by side, without crowding. Brown over medium heat, or bake at 350 F. for 30 minutes (allow slightly longer if the blintzes were still frozen when placed in the pan). Turn over once during cooking, to brown both sides.

 

BOMBAY CURRIED BANANA CHICKEN CHOWDER

 

1/4 cup butter

1 medium onion, chopped

1 stalk celery, chopped

2 tbsp flour

2 cups chicken broth

1 cup light cream

1 tsp curry powder

1/2 tsp salt

1 1/2 cups cooked chicken, diced

2 bananas, peeled and diced

 

Melt butter in large saucepan; stir in onion and celery. Cook until veggies are limp. Stir in flour; mix well. Stir in chicken broth, cream, curry powder, and salt; simmer several minutes. Add chicken and bananas; heat to boiling. Serve hot.

 

[[ Spike would serve it with a crisp salad and maybe some crunchy bread. That should curry the favor of an esteemed personage!]]

 

BREAD MACHINE CHALLAH

 

Machine dough, regular oven baking. Do not bake this recipe in the machine - it is too large. The recipe is for 1 1/2 pound capacity machines.

 

1 cup warm water (approx. 100 F.)

2 3/4 teaspoons salt

1/3 cup sugar

2 eggs - beaten

1/2 cup vegetable oil

4 1/4 to 5 1/5 cups bread flour

1 tablespoon yeast

 

Egg wash:

1 egg

1 yolk

sesame seeds for sprinkling (optional)

 

Place water, salt, sugar, eggs and oil and all but 1/2 cup of the flour into machine pan in the order prescribed by the manufacturer.

 

Process on 'dough' cycle.

 

Dust in additional flour as dough forms into a ball and seems wet enough to receive remaining flour. Usually, it takes all the flour, but holding some back as the dough matures through kneading results in a better mixture. You will also notice that on humid days, the recipe will absorb a larger amount of flour. This is normal.

 

Divide dough into three sections and braid into a loaf.

 

Line a baking sheet with baking parchment. Place bread on sheet. Generously brush bread with egg wash. Sprinkle on sesame seeds. Place whole baking sheet into a large plastic bag (this is your proofer tent).

 

Allow bread to rise 30 to 40 minutes (until almost doubled). Brush again with egg wash.

 

Preheat oven to 375 F.

 

Place bread in oven, reduce heat to 350 F. and bake 30-35 minutes.

 

BROWNIE BARS

 

1 pkg double fudge brownie mix

2 eggs

1/3 cup water

1/4 cup cooking oil

1/2 cup chopped pecans

 

Topping:

1 pkg (8 oz) of cream cheese, softened

2 eggs

1 lb (3 1/2 cups) confectioners' sugar

1 tsp vanilla extract

 

Preheat oven to 350 F. Grease bottom of 13 x 9 x 2 inch pan. Line with foil, so that the ends of the foil extend past the ends of the pan, so that you can lift out

the baked brownies, thereby avoiding the criss-cross lines on the pan from the

efforts that guys make to cut the brownies. They have to make sure we know

how strong they are!

 

For brownies: Combine brownie mix, fudge packet from mix, 2 eggs, water, and oil in a large bowl. Stir with spoon until well blended - about 50 strokes. Stir in pecans. Spread in pan.

 

For topping: Beat cream cheese in large bowl at medium speed with electric mixer until smooth. Beat in 2 eggs, sugar, and vanilla extract until smooth. Spread evenly over brownie mixture.

 

Bake at 350 F. for 45 to 50 minutes, or until edges and top are golden brown and shiny. Cool completely. Refrigerate until chilled. Cut into 48 bars.

 

BUTTERFLIED SHRIMP PARMESAN

 

Spike thinks that word should be "butterflew" but the spell-checker doesn't like that, either.

 

1 1/2 lbs large shrimp

1 cup Parmesan cheese, shredded

1/4 cup Italian-seasoned dry bread crumbs

2 tbsp unsalted butter

3/4 cup chopped red bell pepper

1/2 cup thinly sliced green onions

1 tbsp minced garlic (or to taste) [some people despise garlic!]

1/8 tsp crushed red pepper flakes (or to taste) [that, too]

1/3 cup minced fresh parsley

6 tbsp milk

 

Peel the shrimp, leaving the tails intact. Butterfly each shrimp by cutting it along the outer curved edge almost all the way through. Open the shrimp up like a book and remove the dark vein. In a small bowl, toss the cheese with the bread crumbs and set aside.

 

In a large nonstick skillet, melt the butter over medium-high heat. Add the bell pepper, green onions, garlic, and red pepper flakes, and cook for 5 minutes or until soft. Add the shrimp and sauté for 5 minutes or just until the shrimp turn pink and opaque. Stir in the parsley.

 

In a small saucepan, bring the milk just to a boil, then stir into the shrimp mixture. Stir in the cheese mixture, and cook until the cheese is melted. Serve immediately.

 

Spike thinks that green beans with chopped almonds would make a nice accompaniment. Some pasta, such as wide noodles, buttered, would be good with it, also.

 

CABBAGE SOUP

(sweet & sour)

 

1/2 cup sauerkraut

1/2 cup coarsely shredded cabbage

1/4 to 1/2 cup raisins, to taste

5 cups beef stock

1 can (8 oz) tomato sauce

1/4 cup dark brown sugar

small lump citric acid (sour salt) (OR you can toss in 1/2 lemon)

1/2 tsp salt

1/4 tsp pepper

1 medium onion, diced

 

Place all ingredients in a soup kettle. Bring to a boil over high heat, then lower the heat and cook gently for 45 minutes. Taste the soup, and add brown sugar, citric acid (if you haven't added a lemon half), salt, or pepper to taste.

 

CALF'S BRAINS WITH EGG SAUCE

 

1 1/2 lbs cooked calf's brains

3 tbsp chicken fat

2 tbsp grated onion

3 tbsp flour

2 cups well-seasoned chicken soup or consommé

1/4 tsp powdered marjoram

1/4 tsp ground ginger

3 well-beaten eggs

2 tbsp lemon juice

salt and pepper to taste

 

Cut the brains into 1 inch pieces. Melt the fat in a 2-quart saucepan over medium heat. Add grated onion, and cook 1 minute. Stir in the flour, and cook until the mixture bubbles. Add the soup, marjoram, and ginger, and cook, stirring constantly, until the sauce thickens. Gradually stir about 1/2 cup of the sauce into the eggs, then stir this into the remaining sauce. Add the brains, and stir

constantly over low heat, only until very hot. Add lemon juice, and salt and pepper to taste. Serve over cooked rice or toast points. Sweetbreads may also be made in this way.

 

[Spike believes that it is good to use all parts of the animal that has given its life for our nourishment. However, it is difficult for some of us to have the courage

of that conviction. Many cultures teach that we are intellectually enriched by

ingesting the brains of other animals. Perhaps we should encourage the manufacture and distribution of edible books instead.]

 

CALF'S LUNGS

(Lungen)

 

Calf's lungs are very inexpensive in comparison with other meats, have almost no waste, and make nourishing dishes of unusual flavor. But the entire piece, which includes the heart, and weighs about 4 1/2 pounds. Discard the windpipe and substitute the rest for an equal weight of chuck in Soup Stock. When the meat has cooked until tender, it may be used in several ways. Dice three cups of the heart and lung and add to Sweet and Sour or Tomato Sauce. Or grind the meat and use to prepare Meat Filling. Traditionally lung was used to fill the

Kreplach served during Purim. Lungen may also be prepared as for chopped liver, and used as a sandwich filling.

 

CANAPES

 

We have Gatherings approximately every six weeks. There are about 30 of us

who like to get together, make music, make nice conversations, have hugs and small kisses, and enjoy good food. We all contribute to the menu, which offers many choices. We seldom have anything as "formal" as canapés. Among my Jewish recipes, lurk some self-service spreads and dips that will work quite well

at our next Gathering.

 

Canape bases:

potato chips

tortilla chips

cocktail crackers

small rounds of toasted sourdough bread

small rounds of rye bread (cocktail rye)

raw veggies cut into convenient sizes

 

chopped olives

minced bell peppers

Mexican salsa

cottage cheese (seasoned with pepper and herbs)

sour cream for toppings

caviar

small pickled veggies

 

Chopped liver:

 

1 lb broiled poultry, baby beef, or calf's liver

2 stalks celery, diced

2 hard-cooked eggs

1 large onion, finely minced

1/3 cups chicken fat

1 tsp salt

1/4 tsp pepper

 

Remove all gristle and membrane from the liver. Put liver, celery, and eggs through the finest blade of the food chopper three times. Cook the onion in the fat over low heat until soft but not brown. Add to the liver with the salt and

pepper. Mix to a smooth paste. If you wish, more fat, salt, and pepper may be added to taste. Makes 3 cups

 

Chopped herring:

 

1 large matjes herring, soaked overnight

1 large onion

1 large sour apple, peeled and cored

1 slice white bread

2 tbsp vinegar

1 tsp salad oil

1/16 tsp ground cinnamon

1/16 tsp pepper

 

remove head and tail from herring. Skin and bone. Grind herring, onion, and apple fine. Soak the bread in the vinegar, mash well, and add. Season with oil, cinnamon, and pepper. Makes 1 1/2 cups.

 

Guacamole:

 

1 large ripe avocado

1/4 tsp salt

1/4 tsp fresh chili powder

1/8 tsp garlic powder

1 tsp lemon juice

2 tsp finely grated onion

2 tsp mayonnaise

 

Spike has a really neat way of chopping an avocado: cut it in half, and hold the half without the pit in your secondary hand. With your primary hand and a short paring knife, cut squares in the flesh of the avocado, without piercing the rind.

Make, for instance, five longitudinal cuts and seven cuts across those. With a large spoon, scoop out the flesh and put into the waiting bowl. Remove the pit from the other half, and repeat the cutting and spooning process. Now is the time to squirt the lemon juice over the avocado so that it won't rust while you mash the flesh. It is a very simple matter, now, to mash the flesh with a fork.

(When you want pieces of avocado in your green salad, prepare it the same way. Just be sure you are quick with the lemon - or lime - juice.)

 

Mash the avocado as above, until perfectly smooth. Add all the other ingredients except mayonnaise and blend well. Put into a serving dish, and spread the mayo over the top. Chill for no more than 1 hour before serving. If you like, mince a fresh tomato into it, and/or 1/4 cup chopped olives.

 

Avocado with cream cheese:

 

1 large ripe avocado

3 oz cream cheese

1 tsp lemon juice

1/2 tsp Worcestershire sauce

1/4 tsp finely grated onion

1/4 tsp salt.

 

 

Prepare avocado as above, mashing with the lemon juice. Add the remaining ingredients and mix until very smooth. You can also add 1/4 cup finely chopped nuts or a minced cucumber.

 

Cheese and nut spread or dip:

 

3 oz cream cheese

2 tbsp cream

1 cup finely chopped nut meats

1/8 tsp salt.

 

Cream all ingredients until smooth. Form into small balls, chill, and serve on picks. It can also be used as a dip or spread. You can add 1/2 cup of finely minced green bell pepper or 1/4 cup chopped olives.

 

Spike wants to make sure that small plates are provided to the guests so they can avoid being awkward. It is uncomfortable when one is required to balance their champagne, iced tea, soda, or other beverage and their snacks while looking for a place to sit. Further, napkins should be easily available to all.

 

 

 

 

CANTONESE WALNUT LOBSTER SALAD

WITH SWEET & SOUR DRESSING

 

1 tbsp butter

1 tbsp soy sauce

1 cup walnuts, large pieces and halves

1 cup diagonally sliced celery

1 can (5 oz) water chestnuts, drained and sliced

1/2 cup sliced scallions

1 can (11 oz)Mandarin orange sections, drained

3 cups cooked lobster chunks (or prawns, crab, or tuna)

Sweet & Sour Dressing

watercress or salad greens

 

Melt butter; add soy sauce and walnuts, stirring gently over low heat until walnuts are lightly toasted, about 10 minutes. Remove from heat, and cool. Combine well-chilled celery, water chestnuts, scallions, Mandarin orange sections, and lobster. Add just enough Sweet & Sour Dressing to hold ingredients together; fold in walnuts. Pile on crisp watercress or salad greens; serve with additional dressing, if desired.

 

[Spike thinks that imitation crab (which is either Pollock or hagfish) would work

well in this salad. I would serve this salad as an entrée, accompanied by a side

of steamed rice, and a whole wheat roll. A melon would make a nice dessert.]

 

CHALLAH

 

This egg-rich braid is traditionally served in Jewish households to begin the Sabbath. Try serving for breakfast with fruit preserves or slice thick and use to make superb French toast.

 

1/2 cup Water

2 Egg(s), room temperature

2 tbsp Butter (cut in pieces)

2 tsp salt

2 tbsp Sugar

3 cups Bread flour

2 1/4 tsp active dry yeast (or 1 packet)

Glaze

1 Egg, lightly beaten

1 tbsp Water

 

Bread Machine Method

Have liquid ingredients at 80 degrees F and all others at room temperature. Place in pan in order listed. Select dough/manual cycle. Do not use the delay timer. Check dough consistency after 5 minutes of kneading, making adjustments if necessary. At the end of cycle, remove dough and follow shaping and baking instructions. Have liquid ingredients at 80 degrees F and all others at room temperature. Place ingredients in pan in the order specified in your owner's manual. Select basic cycle and medium/normal crust. Do not use the delay timer. Check after 5 minutes of kneading, making adjustments if necessary.

 

Mixer Methods

Using ingredient amounts listed for medium loaf, combine yeast, 1 cup flour, and other dry ingredients. Combine water and milk; heat to 120 to 130 degrees F.

 

Hand-Held Mixer Method - Combine dry mixture, liquid ingredients, and butter in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add eggs; beat 1 minute. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.

 

Stand Mixer Method - Combine dry mixture, liquid ingredients, and butter in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add eggs; beat 1 minute. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.

 

Food Processor Method

Put dry mixture in processing bowl with steel blade. While motor is running, add butter, eggs, and liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball.

Rising, Shaping, and Baking

Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14- x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and ends to seal. Place in greased 9- x 5-inch loaf pan. Cover; let rise until indentation remains after touching. Brush loaf with slightly beaten egg mixed with 1 tablespoon water. Sprinkle with sesame or poppy seeds. Bake in preheated 375 degrees F oven 30 to 40 minutes. Remove from pan; cool.

 

CHOCOLATE CHALLAH BREAD PUDDING

Recipe Courtesy of Nick Malgieri

2/3 cup dark raisins

3 tablespoons dark rum

4 ounces (1 stick) unsalted butter

1 loaf challah bread

1 1/2 cups milk

1 1/2 cups heavy cream

3/4 cup sugar

1 vanilla bean, halved

16 ounces bittersweet chocolate

8 large eggs

 

The day before you want to serve this dessert, if possible, put raisins in a small saucepan, cover with water, and bring to a boil. Remove from heat and drain. Place plumped raisins in a plastic container with a tight-fitting cover and sprinkle with the rum. Cover and let macerate overnight.

 

Preheat oven to 325 degrees. Melt the butter and cool slightly.

 

Cut the challah in half, and cut one of the halves into thin slices. Cut remaining bread into cubes.

 

Put diced challah in the bottom of the baking dish. Strew with the raisins and rum and half the butter. Dip one side of each slice of challah into the butter and arrange, slightly overlapping and buttered side up, over the top of diced challah and raisins.

 

Combine the milk, cream and sugar, and vanilla bean in a saucepan. Bring to a boil over medium heat. Remove from heat, add chocolate, and allow to stand 3 minutes; whisk smooth.

 

Whisk eggs until combined in a large mixing bowl, then strain the milk mixture into the eggs and beat them together. Do not overbeat or the custard will have a great deal of foam on the surface. Strain the custard back into the pan and use a large spoon to skim any foam from the surface. Pour the custard over the challah.

 

Place the baking dish in another larger pan and pour warm water into it to come halfway up the side of the baking dish. Bake the bread pudding for about 45 minutes, until the custard is set and the challah is an even color.

 

COCK IN THE POT

 

"A Jewish legend relates that at the time of Methuselah, children were born after a few days pregnancy and could walk and talk right after birth. Once a newborn babe, running to fetch a light whereby his mother might cut the navel string, met the chief of the demons, and a combat ensued.

 

"Suddenly a cock crowed and the demon made off, crying out to the child, and report unto thy mother, if it had not been for the crowing of the cock, I had killed thee.'

 

"Whereupon the child retorted, 'Go and report unto thy mother, if it had not been for my uncut navel string, I had killed thee.'" (Israeli Cookbook 1964)

 

1 tbsp chicken fat

3 onions, sliced

1 cock (or pullet), cut up

salt, pepper, paprika to taste

 

Put the chicken fat and onions in the pot and the chicken pieces on top. Sprinkle with salt, pepper, and paprika. Clo0se the pot tightly and cook very slowly on top of the range. Water generally is not required unless the fowl is fat, and even then only a few spoonfuls should be added at a time. Cook until the chicken is tender, about 2 1/2 hours (for the cock!).

 

[Spike says that Chinese cooks will not buy a male chicken if it has already crowed. There are certain dishes they make with immature male chickens that

apparently aren't good after the chicken matures and crows. Spike prefers her

male to be mature and he can crow all he wants!]

 

COINTREAU EGGNOG

 

1 qt. prepared diary eggnog

6 oz Cointreau

6 oz brandy, rum, or bourbon

1/2 pt. heavy cream

 

Pre-chill the liquor and the eggnog mixture, and combine. Top with 1/2 pint cream whipped until stiff. Serve from punch bowl into punch cups and sprinkle with nutmeg. Serves 12 people, WHOSE CAR KEYS YOU MUST SEIZE.

 

Spike has a pal who adds a little Cointreau to fresh fruit salad. It is a lovely

complement to the fruit. Cointreau is the last name of the two brothers who

devised the formula. I understand only five members of that family currently know the ingredients of the liqueur.

 

CROISSANTS

 

1 cup scalded milk

2 tbsp sugar

1 cake (or package or 2 1/4 tsp) yeast

3 cups sifted flour

1 tsp salt

1 egg, separated

1/2 cup melted butter (no substitutes)

3/4 cup soft butter (no substitutes)

 

Cool the milk to lukewarm, and dissolve the sugar and yeast in it. Add half the flour, and beat until smooth. Add remaining flour, salt, the egg white beaten stiff, and the melted butter. Knead until satiny, and place in a greased bowl. Turn over, cover, and let rise until very light, about 2 hours. Roll out on a lightly floured board into a rectangle 1/2 inch thick. Dot with the soft butter, fold into thirds, roll out, butter, and fold again. Roll, butter, and fold once more, then roll out into a square 1/2 inch thick. Cut into 4 inch squares. Cut each square into two triangles. Starting at the longest side, roll up each triangle, and form into a crescent. Place far apart on a greased baking sheet with the point of the crescent underneath. Let rise until double, brush with the beaten egg yolk, and bake at 375 F. until a rich brown, about 12 minutes. Makes 24.

 

 

DANISH PASTRY

 

Prepare Rich Sour Cream Coffee Cake Dough, and after it has chilled overnight,

roll and fold it at least 6 times. The more the dough is rolled and folded, the flakier it will be. Roll out to 1/4 inch thick, and shape in any of the following ways.

Place on a well-greased baking sheet and bake at 425 for about 7 minutes, until a rich brown. Watch carefully during the last few minutes of baking.

 

Danish Pastry Shape I

 

Cut strips 6 inches wide and 1 inch long. Twist each piece from opposite ends, then form into a figure 8. Place on a baking sheet and let rise for 30 minutes. Place a large dot of apricot jam in the center of each circle of the eight, and a large dot of cream filling on the jam. Bake.

 

Danish Pastry Shape II

 

Cut pastry into 6 inch squares and each square into a triangle. Place a mixture of equal parts of finely chopped nuts, raisins, and sugar on the widest part of the triangle. Roll up and shape into a crescent. Let rise on the greased tin for 30 minutes, then bake. If desired, the tops may be brushed with beaten egg and sprinkled with chopped nuts before baking.

 

Danish Pastry Shape III

 

Cut pastry into 3 inch rounds. Place a spoonful of cheese filling (recipe below)

in the center of each. Fold the edges of the dough over the filling in the form of a square, so that some of the filling shows. Let rise for 30 minutes, brush with egg yolk, and bake.

 

Danish Pastry Shape IV

 

Cream together 1/2 cup each butter and sugar. Blend in 1 cup finely ground, blanched almonds. Fill as for II or III.

 

Cheese Filling

 

Blend 2/3 cup dry cottage cheese, 1 well-beaten egg, 1 tbsp sugar, 1 tbsp melted butter, and 1/8 teaspoon each ground ginger, ground nutmeg, and salt.

 

[Spike thinks that this stuff constitutes a food group unto itself. There are those who think that Spike is weird.]

 

DILLED BARLEY VEGETABLE SOUP

 

1 can (15 oz) red beans, drained

1 pkg (10 oz) frozen whole kernel corn

1/2 cup medium pearl barley

1 can (14 1/2 oz) stewed tomatoes

2 cups sliced fresh mushrooms

1 cup chopped onion

1 medium carrot, coarsely chopped

1 stalk celery, coarsely chopped

3 cloves garlic, minced

2 tsp dried dillweed

1/4 tsp pepper

1 bay leaf

5 cups vegetable broth or chicken broth

 

Place all ingredients into the crock-pot (solids and herbs first, then broth). Cover and cook on low for 8 to 10 hours, or on high for 4 to 5 hours. Discard bay leaf.

 

Spike, being an omnivore, would like some beef in this soup. It would be a great

way to use the leavings over from a roast that is too bad to eat and good to throw

away (translate to "not enough for all of us but too much to discard"). It could be

sliced thinly or diced, or even shredded.

 

DOBOS TORTE

 

6 eggs, separated

1 cup super-fine sugar (whirl granulated sugar in blender for about 5 minutes)

1 cup sifted cake flour

1/4 tsp salt

3/4 cup semi-sweet chocolate bits

3 tbsp boiling water

3 eggs, not separated

1 1/2 cups sugar

1/2 pound unsalted butter

1 tsp vanilla extract

 

Cut out six 8-inch circles of white paper. Place in six 8-inch layer cake pans. If only 3 pans are available, use each pan twice. Grease the paper.

 

Beat the 6 egg yolks and the super-fine sugar until light and thick. Sift the cake flour and salt over the mixture and fold in lightly. Beat the 6 egg whites until stiff but not dry, and fold into the mixture. Spread the batter evenly over the papers in the pans and bake at 375 F. for about 8 minutes, until a delicate brown. Invert on racks, remove the papers, and cool. This makes 6 thin layers.

 

Place the chocolate bits and water in the upper part of a double boiler over boiling water until the chocolate is melted. Beat the un-separated eggs and sugar until light and thick. Add to the chocolate and stir until as smooth and thick as a cream sauce. Remove from the heat, add butter and vanilla, and beat until blended. Chill about 15 minutes, until stiff enough to spread. Spread between the layers, but not over the top or sides of the cake. Cover, if desired, with a caramel glaze made by melting 1/2 cup sugar until light brown. Pour over the cake as soon as the sugar melts, and immediately, before it can harden, cut through it with a sharp knife into 12 wedges. If preferred, Chocolate Frosting may be used in place of the glaze. Set the cake in the fridge for 24 hours before serving. Serves 12.

 

Spike does not know what "dobos" means, but this dessert appears to be quite marvelous! I believe one could make the meringues as stated above, and then

fill this with any creamy concoction. Blackberry curd comes to mind. It could

be topped with whipped cream.

 

We recommend whipping the cream (chilled whipping cream, chilled beaters,

chilled bowl) until quite thick and then adding a small bit of powdered sugar

before the final beating into soft peaks. Granulated sugar added to whipped

cream seems to liquefy, and thin the cream excessively.

 

FRUIT ANTIPASTO PLATTER

 

1 fresh pineapple, sliced into thin wedges (or a can of wedges, drained)

2 medium firm bananas, sliced diagonally and dipped into pineapple juice

2 oranges, peeled and sliced

1/2 cup Vidalia onion, sliced thinly, or, if not available, use red onion

1/2 lb sharp cheddar cheese, cut into 1-inch cubes

2 jars (6 oz each) marinated artichoke hearts, drained and halved

green or red leaf lettuce

1/2 cup Italian salad dressing

1 cup salad shrimp (optional)

several crab legs (optional)

1 can chilled pitted olives (optional)

small cup of toothpicks or cocktail picks

 

Arrange pineapple, banana slices, orange slices, onion slices, cheese cubes, olives, seafood, and artichoke heart halves on a lettuce-lined platter. Garnish with orange zest and fresh herbs, if desired. Put small bowl of dressing and cup of picks into the center of the platter.

 

Spike may warn the other musicians in the readership that guitar picks will not suffice for the serving of antipasto.

 

GEORGIAN CHALLAH

 

2 tablespoons yeast

1 teaspoon sugar

2 cups warm water

6 cups all-purpose flour (about)

1 tablespoon salt

1/3 cup vegetable oil

 

Dissolve the active dry yeast along with the sugar in the water in a large glass container. Mix and let sit about 10 minutes. In a large bowl mix 5 cups of the flour with the salt. Add the yeast mixture and the vegetable oil. Work the ingredients together with a spoon; when they come together turn out on a floured board, and knead with your hands until the dough becomes a smooth ball. Place in a greased bowl and let rise, covered, for an hour or so or until doubled.

Punch down and divide into 4 balls. Cover with a towel and let rise about a half hour. Meanwhile, place 4 empty round baking pans or cookie sheets in a preheated 400*F (205*C) oven for about 10 minutes and remove.

When the dough has risen, punch down and divide into 4 balls. At this point you can treat this like everyday or Sabbath bread. For weekdays, press down and stretch, using the back of your hand. Grease the baking pans and press the dough down into them. Using your fingers, make big indentations in the center of the dough. For Sabbath bread, keep the shape in a round and make a few slashes in the bread. Sprinkle the dough, whatever the shape, with water and bake in the oven for about 20 minutes or until the loaf sounds hollow when tapped with a spatula. yield: 4 loaves (P).

 

GRILLED CHICKEN CAESAR SALAD

 

1/2 cup olive oil

1/4 cup Grey Poupon mustard

2 tbsp lemon juice

2 tsp Worcestershire sauce

1 tsp grated lemon peel

1 clove garlic, minced

1/2 tsp sugar

1/4 tsp coarsely ground black pepper

1 lb boneless, skinless chicken breasts

5 cups torn Romaine lettuce

1 cup sliced mushrooms

1 cup cherry tomato halves (or diced large tomatoes)

1/2 cup prepared seasoned croutons

1 tbsp grated Parmesan cheese

 

In small bowl, whisk together oil, mustard, lemon juice, Worcestershire sauce, lemon peel, garlic, sugar, and pepper. In non-reactive bowl, pour 1/4 cup mustard dressing over chicken breasts, turning to coat. Cover and chill at least 1 hour. Chill remaining dressing until serving time.

 

Remove chicken from marinade; discard marinade. Grill or broil chicken breasts for 10 to 15 minutes or until no longer pink in center, turning once. Diagonally slice chicken breasts into strips.

 

In large bowl, combine lettuce, chicken, mushrooms, tomatoes, and croutons. Toss with reserved dressing; sprinkle with Parmesan cheese and serve.

 

Spike is a bit dubious about eating something named after a comedian or a Roman emperor. Heated French bread or Sourdough bread would be good

with this salad. This entrée salad, served with bread and perhaps a cup of

consomme, would be a nice summer dinner.

 

GRILLED CHICKEN SKEWERS

 

1/2 lb boneless, skinless chicken breasts, cut into narrow strips

1/2 lb bacon slices

1/3 cup lemon juice

1/3 cup honey

1 1/2 tsp Lawry's Lemon Pepper

1/2 tsp Lawry's Seasoned Salt

 

Thread chicken strips and bacon slices onto wooden skewers that have been soaked in water for several hours (keeps them from burning). In shallow dish, combine remaining ingredients. Add prepared skewers; cover and refrigerate 1 hour or overnight. Grill or broil 10 to 15 minutes, basting with marinade, until

chicken is cooked through and bacon is crisp. 2 servings

Note: A marinade drained from the meat can be used as a baste, ONLY IF you allow the meat to cook on the grill for at least 5 minutes after the last application.

 

If you run out of charcoal or gas for your grill, these can always be done in the

oven. It would be best if they were placed on a broiler-pan grill, so as to prevent horrid nasty oven-floor cleanup later. Honey and bacon fat, burned on repeatedly, make a terrible mess. A year later, when one tries to clean it, it is

rather like mortar. In the alternative, if it were to combust, the firemen would chastise you in the presence of all your neighbors who gathered 'round to gloat and pretend that they really care.

 

HAMANTASCHEN

 

1 recipe Rich Sour Cream Coffee Cake Dough

Prune, poppy seed, or honey-walnut filling

1/2 tbsp honey

 

Roll out prepared dough 1/4 inch thick and cut into 8 squares. Place a spoonful of filling near the center of each and fold over to form a triangle. Press the edges firmly together, then tuck them neatly under the dough, still keeping the shape of a triangle. Place 2 inches apart on a greased cookie sheet, and let rise until double in bulk, about an hour. Brush with the honey. Bake at 350 deg. F. until a deep, golden brown, about 20 minutes. If desired, some of the cakes may be filled with one type of filling and the rest with the others. Hamantaschen are served during Purim. Their triangular shape is supposed to represent Haman's

hat.

 

Honey-Walnut Filling

 

3/4 cup honey

1 cup coarsely chopped walnuts

1/3 cup fine, dry breadcrumbs

Cook over low heat until thick, stirring constantly. Remove from heat and add 1/2 tsp grated orange rind. This will fill 8 Hamantaschens.

 

Poppy Seed (Mohn) Filling

 

1/2 cup ground poppy seeds

1/2 cup milk

1 tbsp butter

1/4 cup seedless raisins

1/4 cup chopped walnuts or almonds

1/2 tbsp chopped citron

1 tbsp light corn syrup.

In a small saucepan, bring to a boil, and stir over medium heat until the milk is absorbed and the mixture becomes thick. Cool, and add 1/2 tsp vanilla extract. This will fill 8 Hamantaschens.

 

Prune Filling

3/4 cup diced, well-drained, cooked prunes

2 tbsp sugar

1/2 lemon's juice (juice of 1/2 lemon)

Mix together. This will fill 8 Hamantaschens.

HOLIDAY WASSAIL

 

6 inches stick cinnamon, broken

12 whole cloves

 

8 cups water

1/2 of a 12-oz can frozen raspberry juice blend concentrate (3/4 cup)

1/2 of a 12-oz can frozen cranberry juice cocktail concentrate (3/4 cup)

1 can (6-oz) frozen apple juice concentrate (3/4 cup)

1/2 cup sugar

1/3 cup lemon juice

 

1/2 to 3/4 cup brandy or rum, or 6 tea bags (optional)

 

Orange slices (optional)

 

For spice bag, cut a double thickness of 100 percent cotton cheesecloth into a

6-inch square. Place cinnamon and cloves in center of cheesecloth square. Bring up corners of cheesecloth and tie with a clean string.

 

In a crockery cooker, combine water, cranberry juice cocktail concentrate, raspberry juice concentrate, apple juice concentrate, sugar, and lemon juice. Add the spice bag to juice mixture.

 

Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. Remove the spice bag and discard. If desired, about 5 minutes before serving, add brandy or rum, or the tea bags to the crockery cooker. Allow to stand for 5 minutes. Discard the tea bags, if using.

 

To serve, ladle beverage into cups. If desired, float an orange slice atop each serving. Makes 14 servings of 6 oz each.

 

[Spike serves this punch to guests at any time of the year; not just for holidays.

Sometimes a few slices of strawberry are nice for garnish; sometimes a fresh

raspberry does it. If liquor is served in this (or any) beverage, make sure that

there is a non-drinking designated driver, or extra beds to accommodate those

who cannot be permitted to drive home.]

 

JADE NOODLES

 

1/2 lb fresh Chinese noodles or vermicelli

boiling water

2 tbsp sesame seed oil

1/4 cup pine nuts (for garnish)

2 tbsp veggie oil

2 cloves garlic, peeled and minced

1/4 to 1/2 tsp red pepper flakes

1 bag (10 oz) spinach, washed, with water clinging to leaves

1/4 cup chicken broth

1 tsp salt

1 tsp sugar

dash white pepper

2 tsp fresh lemon juice

12 cherry tomatoes, halved

 

Cook noodles in boiling water until al dente, about 3 minutes. Drain noodles and toss with sesame oil; set aside in heated serving platter or bowl. Toast pine nuts

in veggie oil in wok or large skillet; remove nuts and set aside.

 

Add garlic, red pepper flakes, and spinach to hot oil in same wok or skillet; cook and stir 30 seconds. Stir in chicken broth, salt, sugar, pepper, lemon juice, and wine; heat through, stirring and tossing ingredients all the while.

 

Stir in tomatoes. Spoon hot spinach over noodles; garnish with pine nuts.

 

[Spike thinks that a slice of fresh ginger root should be heated to the point of fragrance, along with the garlic, in the wok at the beginning of the cooking.

Discard the ginger root and garlic before adding the food. Further, if the diners prefer fried noodles to the boiled, After the noodles have been drained and tossed with sesame oil, they could be tossed into a hot skillet, which has been prepared with a bit of veggie oil, and the ginger root and garlic routine. Merely

toss the noodles into the pan and leave them in a tangle to cook for awhile, turn it over with a spatula, and cook the other side of the tangle. It does not take long.

Then, put them onto the serving platter. Of course, if you have a couple extra

ribs of celery, you can slice them and put them in with the other veggies.]

 

[If there is a gemologist at your table, he/she may need to be reminded that

"jade" is the name of a color as well as of a semi-precious stone.]

 

KOCH KAESE

 

4 cups creamed cottage cheese

1/4 tsp salt

1/4 tsp caraway seeds

2 egg yolks, well beaten

1 tbsp flour well mixed into

1/2 cup milk

1/4 cup butter

 

Press cheese through a fine sieve. Place in a bowl, cover, and leave at room temperature for 10 days. Stir twice during that time. Now place all ingredients

in a 2-quart sauce pan, bring to a boil, turn the heat to medium-low, and cook until the cheese becomes quite thick, about 3/4 hour. Stir almost constantly during the last 10 minutes. Pour into a dish rinsed in cold water, and chill. If it is to be kept for some time, cover the cheese with a cloth dipped in, and wrung out of beer. This cheese is excellent for rye bread sandwiches and appetizers. Makes 2 cups.

 

Spike thinks one could omit the caraway seeds and add cinnamon, and have a lovely spread for bagels or graham crackers. Spooned onto a snack cracker such as Triscuit or Ritz, with an olive half added, it would be a nice canapé.

 

KOSHER CHICKEN A LA KING

 

"Since the kosher laws prohibit the cooking of milk with meat or fowl, chicken a la king was a forbidden dish until clever cooks found out how to omit the cream and still succeed with the taste. This recipe, created by Chef Otto Gromer of the Sheraton Tel Aviv Hotel, is fit not only for a king, but even for a rabbi."

The Israeli Cookbook, published 1964.

 

1 large chicken (about 5 lbs.)

7 1/2 tbsp margarine

3 tbsp flour

1 1/2 cup chicken stock

1/2 cup white wine

1/2 clove garlic, minced

dash of white pepper

dash of mace or nutmeg

1 fleshy green pepper

1 red pimiento

1 cup sliced mushrooms

2 egg yolks

 

Cut up the chicken and cook in a shallow pan with water to cover about 35 minutes, or until the meat can be removed from the bones and diced into 1-inch chunks. Reduce the stock to 1 1/2 cups by boiling briskly. Melt 3 tbsp of margarine, add the flour, and when the mixture bubbles, stir in the chicken stock and wine. Flavor with the garlic, white pepper, and made or nutmeg. Dice the pepper and pimiento, add the mushrooms, and sauté in 3 more tablespoons margarine. Add to the chicken and keep hot. Put the chicken stock sauce into a blender. Slowly add the remaining margarine and the egg yolks, and blend until the mixture is white. Add this sauce to the remaining ingredients, and mix carefully. Serve in patty shells. Serves 6

 

KREPLACH

 

1 recipe noodles dough (which see)

2 cups cottage cheese, meat, or kasha filling

 

Roll out noodle dough 1/8 inch thick on a lightly floured board. Cut into 3 inch squares. Place a heaping teaspoon of filling on each square, moisten the edges

Lightly with water, and fold over diagonally to form triangles. Press edges firmly together with a fork. At this point, the Kreplach may be wrapped in foil and frozen until needed, or covered with a damp cloth and refrigerated for several hours. At serving time, drop into a large kettle of boiling water to which 1/2 teaspoon salt has been added. Half-cover the saucepan and boil rapidly for 20 minutes. Drain. Cheese and Kashe Kreplach may be served with sour cream as a main or side dish; meat Kreplach with gravy are used as a main dish. All Kreplach may be served in soup. Meat Kreplach are traditional for Purim, the day before Yom Kippur, and on Hosh'ana Rabba, the seventh day of Sukkoth.

Cheese Kreplach are served during Shavuoth.

 

LIMED LAMB SHREDS WITH LEEKS

 

1 1/2 lbs boneless lamb, partially frozen

4 tbsp soy sauce

1/4 cup plus 1 tbsp water (in separate cups)

1 tbsp sherry

1 tsp ginger root, slivered

1/4 tsp crushed red pepper

2 tsp fresh lime juice

8 trimmed leeks, white part only, sliced diagonally.

2 tsp grated lime rind (green part only - no pith)(I don't think this relates to the

helmet of the same name, worn by explorers in African jungles.)

 

Carve partially frozen lamb against the grain into thin slices; cut each slice into 2 to 3 long strips. Arrange strips on rack in a pan; roast at 350 F. for 5 to 8 minutes or until meat is rare.

 

Combine soy sauce, 1 tbsp water, sherry, ginger, and red pepper; pour mixture over lamb and marinate 20 minutes (in the fridge, of course). Bring remaining water and lime juice to a boil in wok or skillet.

 

Drain lamb mixture, and discard liquid; add lamb to wok and cook, stirring, for 2 minutes, or until lamb loses pink color.

 

Add leeks; continue to cook, stirring, about 1 minutes. Stir in lime rind; toss and cook for 1 to 2 minutes longer to combine flavors.

 

[The following is a true anecdote - but it is better said than written: Spike was at the grocery store recently. Stopped to think for a bit while still in the produce department. A clerk, arranging veggies in their bins, asked if I needed some help. I reached over, picked up a veggie, and said, "No thanks; I just stopped to

take a leek." He didn't think it was funny. I thought it was very amusing.]

 

MARSHMALLOW GINGERBREAD

 

1/2 cup shortening

1 cup molasses

1 egg

2 1/3 cups flour

1 3/4 tsp soda

1 tsp salt

1 tsp ginger

1 cup sour milk (1 tbsp lemon juice or vinegar in measure; add milk to make

1 cup. Let it set for 15 minutes)

marshmallows

 

Melt shortening (Fannie says you can even use chicken fat!) and add molasses, egg (well-beaten), sifted dry ingredients, and sour milk. Beat vigorously, turn into a buttered and floured dripping pan and bake in a moderate oven (probably 350)

for 25 minutes. Remove from pan, cut in half crosswise, and put marshmallows

on top of one half, layering the other half on top. Put into oven and let stand for

3 minutes. Watch carefully! (A modern oven may be hotter than a wood oven.) Remove to serving dish, cool slightly, cut into squares and serve with sweetened whipped cream.

 

MEAT FILLING

(for knishes, blintzes, etc.)

 

2 cups ground cooked meat or poultry

2 tbsp minced celery

2 tbsp minced onion

1 tbsp chicken fat

1 1/2 tsp salt

1/4 tsp black pepper

1 well-beaten egg

gravy or chicken soup

 

Remove all fat and gristle from the meat before it is ground. Brown the celery and onion slowly in the fat for 5 minutes. Mix all ingredients until thoroughly blended. Use just enough gravy or soup to make a stiff paste. This makes 2 cups.

 

Meat Blintzes: Prepare blintzes and fill each with a heaping tablespoon of meat filling. Fold up and saute in chicken fat. Serve, as a main course, with gravy or

tomato sauce.

 

Meat Pirogen: Prepare dough as for kasha knishes. Use meat filling instead of kasha. After the filling is placed on each square of dough, fold it over into a triangle and press the edges firmly together. Continue as for knishes.

 

Shepherd's Pie: Double the recipe for meat filling. Any meat may e used, but lamb is especially good. Prepare 3 cups of mashed potatoes with chicken fat. Line a 6-cup casserole with 2 cups of the potatoes, fill with the meat filling, and spread with the remaining potatoes. Swirl the top attractively, so the potatoes resemble a meringue. Bake at 350 F. about 45 minutes, until the potatoes are nicely browned.

 

NEW ENGLAND FISH CHOWDER

 

2 packages (16 oz) frozen cod fillets, cut in quarters

2 cans (6 1/2 oz) chopped clams, with liquid

1 cup frozen chopped onion

1 bottle (8 oz) clam juice

1 can (12 oz) evaporated milk

1 envelope (1.8 oz) Newburgh sauce mix

1 envelope (0.9 oz) béarnaise sauce mix

3 cups water

2 cans (16 oz) sliced potatoes, drained

1 tsp garlic powder

1 tsp salt

 

Combine all ingredients in the crock-pot. Stir well. Cover and cook on low for

8 hours or high for 4 hours. Makes about 5 quarts.

 

[Spike is so cheap she squeaks. I would never buy a can of potatoes. I would buy those tiny red ones and steam them until almost tender, cool, and peel them

before adding to the crock-pot. A slice of bacon, cut into very thin bits, and added to the chowder gives it an extra burst of flavor. I would also put in a few

peppercorns.]

 

NOODLES

 

2 eggs, slightly beaten

1 1/2 cups sifted flour (or so)

1/2 tsp salt

 

Mix all ingredients, using enough flour to make a stiff dough. Place on a lightly floured board and knead until smooth. Roll out the dough to 1/8 inch thickness.

Place on a cloth until the dough is somewhat dried, but not too brittle to handle. Roll up tightly. With a very sharp knife, cut through the dough to make shreds of the desired thickness. Toss the shreds lightly with the fingers to separate them, and spread on the board to dry until brittle. Store in covered jars. When ready to use, cook in boiling, salted water or in soup for 10 minutes.

 

Fine Noodles: Cut noodle dough into shreds 1/8 or 1/4 inch thick. Fine noodles are used in soup. Allow 1/4 to 1/2 cup of cooked noodles for each portion.

 

Medium Noodles: Cut noodles into 1/2 inch strips. Use in puddings, kugels, etc.

 

Broad Noodles: Cut noodle dough into 3/4 inch strips. Use in puddings, kugels, etc.

 

Plaetchen: Roll out noodle dough, but do not roll it up. Cut into 1/2 inch squares. Use in soup.

 

Farfel: Prepare noodle dough, but do not roll out. Grate the ball of dough on a coarse grater and spread the particles on a board to dry out. Cook as for noodles, or use in other recipes as suggested.

 

OKRA IN TOMATO SAUCE

 

1 lb minced meat

1 clove garlic, minced

1 cup olive oil

2 onions, chopped fine

2 lbs young, fresh okra

2 lbs fresh tomatoes

2 tsp sugar

salt and pepper to taste

juice of 1/2 lemon

 

Mix the meat with the garlic and make into meat balls the size of marbles. Fry in the oil. Remove the meat balls. Fry the onions. Remove. Cut the stem top and tip from each pod and fry lightly in the oil. Grate the tomatoes and add. Season with the sugar, salt, and pepper. Cook until the okra is almost soft (12-15 minutes). Stir in the lemon juice, then cover with the meatballs. Cover the pot and simmer over very low heat until the sauce is thick (about 30 minutes). Serve hot or cold, with rice that has been cooked in chicken broth. Serves 8.

 

Spike thinks that you could add some file` spices and have gumbo.

 

ONE-DISH TURKEY DINNER

 

1 8-oz package corn bread stuffing mix

8 2-oz slices deli turkey breast or turkey breast luncheon meat

1 can (10 oz) cream of mushroom soup

1 cup evaporated milk

1 package (10 oz) frozen broccoli

1 cup shredded Cheddar cheese

1 cup crushed butter crackers

 

Prepare stuffing mix using package directions. Spoon stuffing onto turkey slices; roll up to enclose filling. Place in greased 8 x 8-inch baking dish. Pour mixture of soup and evaporated milk over rolls. Cook broccoli for half the time suggested in package directions; drain. Arrange over rolls. Sprinkle with cheese and cracker crumbs. Bake at 350 F. for 30 to 40 minutes or until cheese melts. 8 servings.

 

Spike thinks one could use cream of chicken soup instead of 'room soup. Probably cauliflower would be good, either in combination with broccoli or alone.

 

ONIONS AND PRUNES

 

The French Jews of Alsace were known for their interesting mixtures of veggies

and fruits. This one is very good. Try it!

 

1 1/2 pounds firm onions

4 tbsp margarine

1 lb prunes

 

Select onions about the size of prunes. Peel and sauté them gently in the margarine over low heat. Soak the prunes for 30 minutes, and then add to the onions. Cook until tender (20 to 30 minutes). If necessary, a very little water

may be added to keep the ingredients from frying quickly. Serves 6.

 

OVERNIGHT FRENCH TOAST

 

Leftover brioche, challah, or even, slightly stale split croissants will work in this recipe. The bread soaks overnight in an egg liquid, and it puffs up in the oven. Serve hot with warmed maple syrup nearby. Crumbled maple sugar would be nice to finish this off, but a dusting of cinnamon and icing sugar is fine.

 

butter for greasing pan

8 to 10 thick slices (about 1 inch) of bread or challah bread cut in triangular

halves (or 6 to 8 croissants)

8 eggs

1 cup milk

1/2 cup whipping cream

1/4 cup unsalted butter - melted

2 teaspoons pure vanilla

1/2 cup granulated sugar

3 tablespoons flour

2 teaspoons baking powder

1/8 teaspoon salt

1/4 teaspoon cinnamon

 

maple syrup as required

icing Sugar

cinnamon

 

Grease a 9-by-13 inch Pyrex pan or 5-quart oven-proof ceramic casserole.

 

In a large bowl, stir all soaking liquid ingredients together. Soak bread for a few minutes in this liquid. Arrange bread slices in baking pan. Pour remaining liquid over bread slices. Cover lightly and refrigerate overnight.

 

Preheat oven to 400 F.

 

Bake for 25 to 30 minutes. Lower heat to 350 F. for the last 10 minutes. Bake until the French toast is browned. Dust with icing sugar and a touch of cinnamon.

 

PAELLA-STUFFED SNAPPER

 

Stuffing:

1/2 lb chorizo sausage links, chopped

1 large onion, chopped (about 1 cup)

2 cloves garlic, finely chopped

2 Serrano chilies, seeded and chopped (WEAR GLOVES)

2 tbsp butter

2 cups cooked rice

1/2 cup slivered almonds, toasted

1/4 cup snipped fresh cilantro

1/4 cup tomato sauce

1/4 tsp ground saffron

1 package (6 oz) frozen cooked medium shrimp

 

Fish:

6 to 8 pound red snapper, cod, or lake trout, cleaned and dressed

lime juice

1/4 cup butter, melted

2 tbsp lime juice

lime wedges

 

Prepare paella stuffing: Cook sausage, onion, garlic, and chilies in butter in 10-inch skillet over medium heat, stirring frequently, until sausage is done, about

10 minutes; drain. Stir in remaining ingredients.

 

Heat oven to 350 F. Rub cavity of fish with lime juice; fill with paella stuffing. Close opening with skewers, lace with string. Place in large ungreased broiler pan (without rack), or in shallow roasting pan.

 

Mix butter and 2 tbsp lime juice. Bake fish uncovered, brushing with butter mixture occasionally, until fish flakes easily with fork, about 1 1/2 hours. Serve with lime wedges.

 

A green salad would be nice with this. Honeymoon salad ("lettuce alone") is good, with a little ranch-style dressing. In the alternative, chilled cucumber spears, celery sticks, olives, and either ranch-style dressing or spinach dip would be good. Heated garlic bread (French or sourdough) comes to mind, as well.

 

PASSOVER CARNATZLACH

 

"How we longed for carnatzlach during the austerity days of Israel! Our meat ration was very small (1/2 pound a month), and we used to stretch the taste with so much flour or crumbs that a standing joke arose: 'Make the bread blessing on hamburgers.' Carnatzlach are made without any crumbs and so we serve them during Passover, and buy them on the streets from Romanian kiosks, where they are grilled on charcoal-ember barbecues." (Israeli Cookbook, 1964)

 

2 lbs very finely ground beef

2 cloves garlic

1 large onion

2 ribs celery or fennel (optional)

dash cayenne

1 tsp salt

pinch of pepper

2 eggs

 

Put the meat and veggies through the meat chopper twice, then add the remaining ingredients. Shape into little "fingers" and grill the miniature rolls over a hot charcoal fire until the carnatzlach are lightly browned. Serves 6

 

QUICK COOKIE STICKS

 

Chocolate Chip

 

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup vegetable oil

1 tsp vanilla

1 egg

1 1/2 cups flour

1/2 tsp baking soda

1/2 teaspoon salt

1 cup semisweet chocolate chips, butterscotch chips, or peanut butter chips

1/2 cup chopped nuts or almond brickle chips

 

Heat oven to 375 F. Mix sugars, oil, vanilla, and egg in large bowl with spoon until smooth. Stir in flour, baking soda, and salt. Divide dough into halves. Shape one half into two strips, about 15 x 3 inches, about 3 inches apart on lightly greased cookie sheet. Sprinkle each strip with chocolate chips and nuts; press lightly. Bake until golden brown, 6 to 7 minutes for soft cookies, 8 to 9 inches for crisp cookies; cool 2 minutes. Cut each strip crosswise into 1-inch slices. Remove from cookie sheet. Repeat with remaining half of dough. Store soft cookies tightly covered, crisp cookies loosely covered. About 5 dozen cookies.

 

Spike does not understand why these are referred to as "quick." I recently made a batch of cookies that turned out so poorly that the dog wouldn't even eat them.

Being frugal by nature, I couldn't bear to toss out the remaining dough. I rolled

it into thick pipes, wrapped in waxed paper, and stored in the fridge. Now, instead of wasting cookie dough, I have wasted waxed paper AND fridge space!

 

RABBIT SAUCE

 

1 saddle of rabbit (about 1 lb)

1 cup dry red wine

1 onion, sliced

1 celery stalk, sliced

1 bay leaf

2 black peppercorns

2 tbsp vegetable oil

6 bacon slices, chopped

1 onion, finely chopped

1 carrot, finely chopped

2 tsp flour

2/3 cup chicken stock (bouillon, broth, etc)

salt, pepper, and nutmeg

pappardelle, a wide ribbon pasta

 

Put rabbit into a medium size bowl; cover with wine. Add sliced onion, celery, bay leaf, and peppercorns. Cover bowl. Let marinate, in the refrigerator, 1 to 2 days. In a medium size saucepan, heat oil. Add bacon, chopped onion, and carrot. Cook gently until onion is soft. Remove rabbit from marinade; pat dry. Add to pan; brown all over. Stir in flour. Strain marinade; gradually add to pan with stock. Cover pan; cook over low heat for 1 1/2 hours, or until rabbit is very tender. Remove rabbit from pan. Cut meat from bones. Chop into fine pieces; return to pan. serve over pasta. Makes 4 servings.

Spike thinks one could do this recipe with chicken instead of rabbit.

RICH SOUR CREAM COFFEE CAKE DOUGH

 

1 cake yeast (2 1/4 tsp in bulk active dry; 1 packet in active dry)

1/4 cup lukewarm milk

2 cups sifted flour

1/4 lb butter (1 stick)

2 tbsp sugar

1/2 cup sour cream

2 eggs, well-beaten

1/4 tsp salt

 

Dissolve the yeast in the milk. Sift the flour into a bowl. With a pastry blender or two knives, cut the butter into the flour until the particles are the size of split peas. Add the yeast mixture, sugar, cream, eggs, and salt. Mix thoroughly to make a smooth dough. If necessary, add a little more flour, as the dough should be just stiff enough to handle. Cover the bowl, and chill in the fridge overnight. Next day, roll out 1/4 inch thick on a slightly floured board. Fold into thirds and roll out again. Fold and roll twice more. Use according to directions with each recipe. This makes a very rich, flaky pastry.

 

ROAST BEEF, JEWISH STYLE

 

4 lbs. Boneless end of steak or chuck

1 tsp salt

1/4 tsp black pepper

2 cups canned tomatoes

2 large onions, sliced

2 sliced carrots

1/2 clove sliced garlic

1 sliced green pepper

1/2 cup sliced mushrooms (optional)

 

Place all ingredients into a deep roasting pan. Cover tightly and bake at 350 F. until very tender, about 4 hours. Baste twice during the roasting. Serve with unstrained pan gravy. Leftovers may be sliced, placed in the gravy, and heated just to the boiling point. This amount serves 8 to 10. For future use of leftovers,

freeze the meat and gravy separately.

 

ROAST SQUABS

 

1/4 cup chicken fat

5 stuffed squabs

2 1/2 tsp salt

1/4 tsp white pepper

1 tsp ground ginger

2 small onions, minced

2 cans (4-oz) button mushrooms

1/2 cup cooking sherry (optional)

 

Melt the fat in a skillet over medium-high heat. Rub the surface of each squab with a mixture of the salt, pepper, and ginger, and brown well in the fat. When they are browned, place the squabs side by side in a deep roaster. Cook the onion in the same fat until light brown, and spread over the squabs. Put the mushrooms and their liquid in the skillet, bring to a boil, then pour over the birds.

If sherry is sued, add it also. Cover tightly, and roast at 350 F. for about 1 hour,

or until tender.

 

ROSH HASHANNAH CHALLAH RECIPE

(kindly supplied by Auntie Rivka - who else?)

 

At every Rosh Hashanah meal Challah is an essential item. I know that many of you have seen this recipe before, but it is a traditional recipe that works, and works well.

 

One rule of thumb to always follow when you are baking challah or bread of any kind is NOT to scoop the flour out of the flour bin into the measuring cup. The flour should be lightly spooned into the measuring cup and then leveled off with a knife. I saw these instructions once in a manual for a bread making machine. I tried the very same recipe scooping out the flour and leveling it off and then by spooning the flour into the measuring cup--believe it or not spooning the flour into the measuring cup resulted in an airy flakier Challah then scooping it out of the flour bin! Scooping the flour may result in your using too much flour, which of course results in a denser bread!

 

I now do this spooning technique with all my dry ingredients and have no trouble getting a light flaky texture.

 

Of course too much flour also implies not enough liquid so you may wish to increase the amount of liquid. I suggest spooning the flour. It is easier and more accurate.

 

Another possible problem is the rising temperature. A trick is to place a warm tea towel over the dough while it is rising and put the covered bowl in a warm place. I will often use my oven for this. DO NOT TURN THE OVEN ON! Merely place the covered bowl of dough into the oven with the oven light on. This is a protected area where no draft can reach the rising dough. The oven light adds just enough heat to cause the dough to rise. Another method is to mix the dough in your bread maker on the dough setting. Take out the dough, braid the challah let rise again and bake. The bread machines heats the surrounding temperature very precisely.

 

When mixing the water and yeast together, make sure that the water is lukewarm. Cold water will not allow the yeast to rise to its full potential, and you will get denser flatter challah.

 

Too little sugar will also cause heavy dense loaves. The sugar reacts with the yeast sop be sure to measure your sugar accurately.

 

Lastly, make sure that the yeast you are using is fresh. This is very important. Older or expired yeast may result in a denser flatter bread. Unused yeast should be kept in the fridge.

 

Note: The average package of yeast is 1/4 ounce. This works out to be 2 1/4 tsp.

 

2 1/4 tsp. dry yeast

1 1/4 cups lukewarm water.

1/4 cup honey

Dissolve the yeast in the warm water. Add the honey.

The yeast will foam. Do not panic This is NORMAL!

 

To this mixture add:

1 1/2 tsp salt

2/3 cup oil

2 eggs

Hint: If the eggs have been in the fridge, run hot water over the eggs. When you crack them the yolks and whites will comes out easier! (An old Auntie Rivka trick!)

 

Make sure the mixture is thoroughly mixed.

 

Gradually a little bit at a time add 4 to 4.5 cups of flour, constantly kneading the dough until it is firm but not hard, Again I recommend using the dough cycle in a bread maker for this.

 

Let the dough rise until it has just about doubled in size.

 

Hint: Auntie Rivka used to grease the bowl in which the dough was to rise. This made the dough much easier to remove from the bowl.

 

Transfer the dough to a lightly floured surface. Cut the dough into the number of braids that you want. Braid the challah,

 

Place the challah on a greased baking sheet. Let the challah rise a second time until it has doubled in size. It is possible that you were not letting your challah rise long enough--I understand I too am often in a hurry and try to rush the process. Experience has taught me that this does not work!

 

In a small bowl combine 1 egg and a tsp of sugar. Blend well. GENTLY brush this on the challah Sprinkle with poppy or sesame seeds.

 

Place in a PREHEATED oven at 375F until the challah turns a golden brown--usually in about 40-50 minutes.

 

SCHNECKEN

 

1 recipe Rich Sour Cream Coffee Cake Dough

4 tbsp butter

4 tbsp dark brown sugar

1 tsp ground cinnamon

1/2 cup chopped nuts

1/2 cup chopped raisins

 

After the final folding, cut the dough in half, and roll out each half 1/4 inch thick

on a lightly floured board. Dot with the butter and sprinkle with the remaining ingredients. Roll up and cut into 1/2 inch slices. Place, cut side down and 1 inch apart in well-greased cake pans. Let rise until double in height. Bake at 350 until golden brown, about 17 minutes. This makes 24.

 

SEVEN UP SALAD

 

1 1/2 cup crushed pineapple, drained, juice reserved

1 cup hot water

1 small pkg lime flavor Jell-O

1 pkg (8 oz) cream cheese

1 tbsp sugar

1 tsp vanilla

7 oz lemon-lime soda

 

Drain pineapple, reserving juice. Add enough hot water to juice to equal 1 cup.

Bring to a boil.

 

Pour into blender and add Jell-O and cheese. Blend on medium speed about 2 minutes. Add sugar, vanilla, and soda. Blend on high speed for 1 minute. Add pineapple and blend on low speed for 1 minute.

 

Pour into dish or mold and chill for 5 hours. Serves 6

 

SPICY VEGETABLES AND NOODLES

 

2 tbsp veggie oil

1 garlic clove, crushed

1 cube (1/2 inch) ginger root, grated

1/2 lb spinach, coarsely chopped

8 oz white cabbage, shredded

1 1/4 cups chicken stock (or bouillon)

1 tbsp soy sauce

1 tsp chili sauce

4 oz fine egg noodles

 

In a wok or deep 10-inch skillet, heat oil. Add garlic and ginger. Cook, stirring constantly, 1 minute. Add spinach and cabbage. Cook, stirring constantly, until veggies are bright green and almost tender. Stir in stock, soy sauce, and chili sauce. Stir in noodles. Simmer a few minutes until noodles are tender. Serve

as an accompaniment to a meat or chicken dish.

 

[Spike observes that this recipe is not much different from Jade Noodles above.

That's okay. Nobody, with the possible exception of The Grate One, would serve

both dishes at the same meal.]

 

SPINACH DIP

 

1 pkg (8 oz) cream cheese

1 cup sour cream

1 pkg (10 oz) frozen chopped spinach, thawed, well-drained

1 can (8 oz) water chestnuts, drained and chopped

1 cup chopped red bell pepper

1 envelope (1 oz) ranch salad dressing mix

 

Beat cream cheese with electric mixer on medium speed until smooth. Blend in sour cream. Add remaining ingredients, mixing until blended. Refrigerate until ready to serve. Serve with assorted cut-up fresh veggies.

 

Note: To drain frozen spinach well, hold the thawed spinach over the sink and squeeze it with your hands. Then put the spinach on a double layer of paper towels and enclose the spinach inside. Twist the towels until all the liquid is

expelled.

 

SPRING VEGGIE MEDLEY

 

2 tbsp butter

8 oz fresh asparagus spears

1/2 tsp basil

pepper to taste

8 oz fresh mushrooms, sliced

1 tomato, cut into wedges

1/2 tsp salt

 

Microwave butter in 1 1/2 quart glass casserole on high for 30 seconds. Cut asparagus into 2-inch lengths. Add to casserole with basil and pepper; toss lightly. Microwave, covered with plastic wrap, for 3 minutes. Add mushrooms; toss lightly. Microwave, covered, for 3 minutes. Stir in tomato. Microwave, covered, for 1 1/2 minutes. Add salt; mix lightly. Let stand, covered, for 3 minutes. Serves 3

 

SWEET AND SOUR DRESSING

 

3 eggs

1/4 cup sugar

2 tbsp flour

2 tsp seasoned salt

1/8 tsp curry powder

1/3 cup strained fresh lemon juice

1/3 cup cider vinegar

1 can (14 1/2 oz) evaporated milk

1 tbsp soft (or melted) butter

 

Beat eggs. Mix sugar, flour, salt, and curry powder; beat into eggs. Blend in lemon juice and vinegar.

 

Cook in top of double boiler over boiling water until mixture thickens, about 10 minutes, stirring frequently to keep smooth. Beat in undiluted evaporated milk

and butter. Cool and store in covered container in fridge.

 

This dressing is good on any other seafood recipe and also fruit salads.

 

THE FREEDOM FRUITCAKE

 

During the siege of Jerusalem, no food or water came into the city for weeks.

The fruits dried on their trees. The wife of the President, Mrs. Ben-Zwi, gathered

the dried fruits, added some items that were in their pantry, and fed it to the

children.

 

This recipe uses self-rising flour. To make a supply of it, mix the following ingredients:

 

8 cups all-purpose flour

5 tablespoons Baking powder

2 tablespoons sugar

1 tablespoon salt

Combine ingredients and sift them together 3 times. Store in a well-sealed plastic bag. Use in any recipe calling for self-rising flour.

 

Freedom Fruit Cake:

 

2 cups self-rising flour

1/2 cup water

1 egg

1 cup chopped dried figs

1/2 cup grated carob or chopped dates

2 large apples, chopped

1 tsp cinnamon

dash ginger

dash allspice

dash cloves

1 cup sugar, plus powdered sugar for topping

 

Mix the flour, water, and egg, and let the dough rest for a few hours. Roll it out and stretch it as thinly as possible. In a greased baking dish, alternate layers of the dough with layers of the fruits, sprinkling the fruit with spices and sugar. Bake at 350 F. for 50 to 60 minutes. Sprinkle the top pastry with powdered sugar immediately after it is baked. Cut while the cake is still warm.

 

TOMATO ASPIC

 

When I was 13 and in love with Irvin (age 14), we were together most of the time that we weren't in school. His mother invited my family to their house for dinner.

She served tomato aspic. Both Irvin and I thought it was the most horrible substance imaginable. After an interval of 55 years, Irvin came to see me. We

were so busy brushing up on our kissing skills, we didn't think about tomato aspic. I have acquired a taste for it, however, and this recipe is excellent.

 

1 envelope unflavored vegetable gelatin

1/4 cup cold water

2 cups tomato juice

2 tsp lemon juice

1/2 tsp celery salt

1/2 tsp salt

1 5sp grated onion

1 tsp sugar

1 bay leaf

1 tbsp chopped celery leaves

1 cup diced raw vegetables

1/4 cup chopped stuffed olives

 

Soak gelatin in the water for 5 minutes. Place tomato juice and all remaining ingredients except veggies and olives in a saucepan, bring to a boil, and cook 2 minutes. Add gelatin and stir until dissolved. Strain. Chill until it just begins to thicken. Add veggies and olives, and pour into 5 individual molds or one 3-cup mold. Use such veggies as finely diced green pepper, celery, carrots, and grated cabbage. Un-mold the aspic on lettuce, and serve with mayonnaise. Double the recipe for a 1 1/2 quart ring mold.

TONGUE WITH SPAGHETTI

 

2 tbsp fat

1/4 cup chopped onion

2 cups diced, cooked fresh tongue

1 can tomato paste (6 oz)

1 3/4 cups tongue stock

1/2 tsp dry mustard

1 tbsp dried celery leaves

1 tbsp dried minced parsley

1/2 tsp salt

1/16 tsp black pepper

1/2 lb. Spaghetti

 

Heat fat in a 2 quart saucepan over medium heat. Add onion and stir until soft but not brown. Add the tongue, and cook 5 minutes. Blend in remaining ingredients except spaghetti, then simmer 30 minutes. Correct seasonings. Cook the spaghetti while the sauce is simmering, drain, place in a serving casserole, and cover with the tongue and sauce. Toss lightly and serve at once.

 

TURKISH COFFEE

(Yom Kippur)

 

"The making of Turkish or Arabic coffee is quite a ceremony in a Bedouin tent. The beans are hammered in a wooden mortar beautifully ornamented in brass,s with a rhythmic rap-tap-tap like music. The coffee is roasted and then brewed in a magnificent long-handles brass or copper finjan coffee pot, with a rigid protocol or so many bitter and so many sweet cups. Good Arab manners demand that after duly hiccoughing to show satisfaction with the meal one sips the coffee slowly with very loud and elegant noises (much as Western boors unrefinedly drink their soup). Turkish coffee is served as a demitasse after fine meals everywhere in Israel." (Israeli Cookbook 1964)

 

1 1/2 cups water

3 tbsp sugar

2 tbsp pulvereized coffee

pinch of hale (cardamom)

1 tbsp cold water

 

Put the water in a finjan or other coffee pot. Add the sugar and stir well. Add the coffee mixed with the hale (cardamom). Place on low heat and bring to a rising boil. Remove from heat and add the 1 tbsp cold water without stirring. Return to heat and bring to a slow boil. Remove from heat and pour froth into each cup. Bring to a boil a third time, remove from heat, and serve in small cups. The pulverized coffee will sink like mud to the bottom, the syrupy liquid remaining above it. This is the coffee with which most Middle Eastern families will break the fast, after the usual almond or herb drink.

 

[Spike says this coffee is very strong, and will keep one "wired" for hours after drinking it. It certainly should not be drunk just before retiring for the night. I

once knew an Armenian woman who would tell fortunes based on the pattern made by the dregs of that coffee remaining in the cup after it was turned over

onto the saucer. Her predictions of my future did not happen, for which I have

been eternally grateful!]

 

VEGETARIAN CHOLENT I

Serves 4 to 6

 

1 onion, cut in rings

8 oz. tomato sauce

2-3 stalks celery

cold water*

6 potatoes approx.

2 t. salt

4-5 carrots

1 t. black pepper, freshly ground

 

Layer bottom of pot with onion rings. Then add celery, carrots and potatoes. Add seasonings, tomato sauce and enough water to cover. Cook for approximately one hour before Shabbat and keep hot using one of the ways mentioned in the preface.*

 

VEGETARIAN CHOLENT II

 

1 cup lima beans, rinsed

1 cup kidney beans, rinsed

1 tablespoon oil

1 large onion, diced

3-4 potatoes, peeled and diced

1 large sweet potato, peeled and cut in chunks

2 bell peppers (1 green, 1 red), cut in chunks

1 cup broccoli, cut up (optional)

1 cup cauliflower, cut up (optional)

2-3 cloves garlic, crushed

1 cup barley, rinsed and drained

Salt, pepper, paprika to taste

4-5 teaspoons pareve instant soup mix

Water to cover ingredients completely

Soak beans overnight in cold water. Rinse and drain well. Spray a roasting pan with no-stick spray. Combine all ingredients in pan and mix well. The barley absorbs salt and pepper, so season generously. Cover tightly and place in 275 degrees Fahrenheit oven from late Friday afternoon until Saturday lunchtime.

 

VEGETARIAN STEW CHOLENT

 

1/3-1/2 cup dried soy beans, soaked

12 or more shiitake mushrooms, soaked enough to remove stems

Water you soaked the mushrooms in

1-3 tablespoons vegetable oil

3 very large carrots or 1 pound regular carrots, peeled and chunked

6 medium potatoes-chunked, not peeled

1 large or 2 medium onions

1 large green pepper

3-4 stalks celery

1-3 smashed cloves of garlic

l 8 ounces can tomato sauce

1/2- 3/4 cup wine, either dry sherry or other dry wine

2-3 teaspoons vegetable or chicken-flavor (parve) soup powder

12 whole cloves

10-12 whole peppercorns

salt

freshly ground pepper

water- 1-2 cups if needed

6 eggs in their shells (optional)

Soak soy beans and mushrooms ahead. Chop 1/3 of the large or 2/3 of the medium onion and 1/3 third of the green pepper. Smash and chop the garlic. Heat oil, in your crock pot if it can take it, or in a small frying pan and saute the chopped vegetables until lightly browned. If you used your crock pot, push the sauteed vegetable aside and start layering. Put potatos and carrots on the bottom then soy beans then other vegetables. Add seasonings, sauteed vegetables if not already in, soup powders and liquids. Pour the mushroom liquid carefully so you don't get the sandy sediment from the bottom. Put in eggs if using. Liquid will not come to the top of the vegetables, but don't worry, extra liquid will be produced during the cooking. If your crock pot can take it, bring to a boil before setting the pot to cook overnight. Seal the cover (I used aluminum foil) and set on a low heat an hour or so before Shabbat comes in. On my West Bend I use setting 2, out of 5.

 

 

VEGETARIAN CHOLENT III

Yield: 8 servings

 

1/2 cup white northern beans

1/2 cup kidney beans

1/2 cup lima beans

2 tablespoons vegetable oil

3 large onion, diced

3 cups garlic

1/2 cup barley, salt and pepper

3 large potato, peeled and cut in 1/4- inch pieces

15 ounces tomato sauce

1. Put beans in large bowl and cover with cold water. Soak overnight. Before cooking, drain beans and discard stones and dried-out beans.

 

2. Heat oil in a 4 quart pot, and saute onions and garlic until onions are translucent, 5 to 7 minutes.

 

Add barley and beans to onions. Cover with water by at least 2 inches, add salt and pepper, bring to a boil and cook 30 minutes over low flame. Add potatoes and tomato sauce and cook 30 minutes more.

 

3. Place cholent in a crock pot or slow cooker overnight or in a 200 degree Fahrenheit oven for eight hours or overnight.

 

SLOW COOKER VEGGIE CHOLENT

Yield: 6 - 8 servings

 

1 cup each White dry big beans, Chick peas, and Barley

4 Slices bread, toasted and cut into small pieces

1 Egg

1/4 cup Water

1 tbsp Parsley chopped fine

1 tbsp Veggie Schmaltz (liquid fat - vegetable oil)

1/2 cup Flour

Salt and freshly ground pepper

4 Potatoes Medium size, peeled and pricked with a knife (2 cuts)

1 Big Onion, cut into big pieces

4-5 Garlic cloves, big, cut to big slices

Salt,

freshly ground pepper

sweet paprika,

1 tbsp Chicken powdered soup

2 Tbsp Veggie schmaltz

3-4 cups Boling water

 

*NOTE: The night before, soak the beans and the chick peas, each grain in a different bowl with plenty of water..

 

Next day, bring to a boil with fresh water (again in different saucepans or one after the other) beans, and chick peas. Add 1 tsp baking soda. Continue to cook for another 10 minutes, drain and wash well. Put aside for further use. Wash the barley, and bring to a boil with water only few seconds, drain and rinse with cold water. Put aside for further use.

Beat egg, add water, schmaltz, parsley ,salt and pepper; beat. Add the flour; mix well. Last add the toasted pieces. Mix till all is well blended. Cover and put in refrigerator for further use.

 

In a heavy skillet with high edges, heat schmaltz and lightly fry the onion. Add the garlic and the seasonings (except the chicken powder soup). Mix and continue to fry on medium heat for just a couple of minutes. Put half the onions in the slow cooker pot, as first layer. At the side of the pot arrange the potatoes. Add side by side the grains and on top put the bread dumpling.

 

To prepare the bread dumpling: With floured hands make 2 or 3 balls.

 

Meanwhile, put the boiling water into the skillet and add the powdered chicken soup. Stir; add some more salt if it is needed.

 

Pour everything on top of all. It should cover all, if not add some more boiling water. Cover well with foil. Put in preheated 350 degree F HOT oven for 1 hour.

 

Put the pot back into preheated slow cooker and continue to cook for about 8 - 12 hours. It should always simmer.

 

To Serve: Half an hour before serving arrange on heated serving dishes.

 

One dish : Fish out carefully the Bread Dumpling.

 

Second dish: Fish out the beans, and at the other side put the chick peas.

 

Third dish: Fish out potatoes, and by its side put the barley.

 

Cover each dish with a foil, and keep in warm oven till you serve. You can have it with or without meat. Serve with salads.

 

SHALOM FROM SPIKE & JAMIE



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