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).

A LIST OF APPETIZERS

A LIST OF DESSERTS

A LIST OF SALADS

ACINI DI PEPE SALAD

AFFORDABLE FRENCH DINING

AFTER DINNER MINT BROWNIES

APPLE PIE

APPLE PIE SHAKES

APPLES GRILLED IN PARCHMENT PAPER

ASIAN AMERICAN GINGER BURGERS

ASIAN CHICKEN SALAD

BAKED FRENCH TOAST WITH CHERRY TOPG

BROWNIES FOR A CROWD

CAMPING TIPS

CARROT BURGERS

CHEDDAR AND MACARONI SALAD

CHICKEN ENCHILADA CASSEROLE

CHICKEN SAUSAGE WITH LEMON AND PARSL

CHILI RELLENOS CASSEROLE

CHILLED BING CHERRY SOUP

CHINESE CHICKEN SALAD

CINNAMON ROLLS

COLD MACARONI AND TUNA SALAD

DRYING PEPPERS

ENCHILADAS

FOURTH OF JULY POTATO SALAD

FRESH CREAM CHEESE

FROZEN CANEBERRY PUREE

GIRLS JUST WANNA HAVE RUM

GRILLED BLEU CHEESE FRENCH BREAD

GRILLED MOZZARELLA BUNDLES

HAMBURGER AND CORN GOULASH

HANDMADE CHERRY ALMOND PIE

KALUA PORK

LEMON and ONION BAKED BEANS

LEMON VERBENA OIL

LIGHT TABBOULEH SALAD

MACARONI SALAD

MAPLE SYRUP BARBECUE SAUCE

MILKSHAKES

OLD FASHIONED MACARONI SALAD

PERFECT SLAW

PIZZA ALLA ROLANDO

RASPBERRY TORTE

REDS SLOPPY JOE MIX

SMOKED PORK CHOPS AND VEGGIES

SPARERIB BARBECUE SAUCE

SPICY MAPLE BAKED BEANS

SPICY SPARERIBS

STRAWBERRY SPINACH SALAD

SUMMER CHERRY PUDDING

SWEET ITALIAN PORK SAUSAGE

SWEET ONION AND COCONUT SALAD

TANGY CATALINA PASTA SALAD

TARTE TATIN

THAI MARINATED SEAFOOD

VARIOUS TIPS RE ZUCCHINI AND TOMATOES

WHAT BETTER FOR A CELEBRATION THAN

WHITE BEANS WITH SAGE AND OLIVE OIL.

YOGURT CHEESE PIE

YUCCA FRIES

 

 

 

 

 

 

The following lists were compiled by somebody we don't know, but it looks like they would be good items to have for a large gathering. Many items can be stored to bring out when visitors arrive. Or if your family is larger than you had anticipated!

A LIST OF APPETIZERS

Potato chips

Pistachios

Oil-cured olives

Caviar

 

Cavaillon melon

Prosciutto

Italian bread

 

Norwegian smoked salmon

Brown bread

Honey mustard or herbed butter

 

Farmhouse cheddar cheese

Mango chutney

Crackers

Apples

 

Smoked chicken

Horseradish sauce

Cherry tomatoes

 

Parmesan cheese

Pears

Bread sticks

 

Smoked mozzarella

Cracked pepper and olive oil

Semolina bread

 

Endive leaves

Gorgonzola

Toasted walnuts

 

Caviar

Blinis

Crème fraîche

 

Stuffed grape leaves

Feta cheese

Toasted pita bread

 

Smoked trout

Horseradish sauce

A LIST OF DESSERTS

Pound cake

Lemon curd

Strawberries

 

Fresh berries

Honey vanilla crème fraîche

Cookies

 

Vanilla ice cream

Diced candied ginger

Ginger snaps

 

Chocolate sorbet

Biscotti

Vin Santo

 

Fresh lychees on ice

Vanilla ice cream

Blood-orange sorbet

 

Apples

Cheddar cheese

Oatmeal cookies

1/2 cantaloupe filled with Sauternes

 

Gorgonzola

Lavender honey

Toasted walnuts

 

Pears

Parmesan cheese

 

Ice cream soda:

coffee ice cream

chocolate sauce

club soda

 

Ice cream soda:

Vanilla ice cream

Vanilla liqueur

Club soda

 

White peaches

Macaroons

 

Pears

Ginger cookies

 

Stilton

Crackers

Aged Port

 

Long-stemmed strawberries

Sour cream

Brown sugar

 

Ice cream sandwiches:

ginger snaps with vanilla ice cream

 

Pound cake

Strawberries

Orange segments

Chocolate ganache

 

Blood oranges

Amaretti

 

Meringue shells

Raspberries

Whipped cream

A LIST OF SALADS

Shaved fennel

Grated carrots

Grated radicchio

Lemon vinaigrette

 

Endive leaves

Blue cheese

Walnuts

Walnut vinaigrette

 

Arugula

Lemon vinaigrette

Shaved Parmesan

 

Tomatoes

Mozzarella

Olive oil

Pesto

 

Diced endive leaves

Diced avocado

Creamy vinaigrette

ACINI DI PEPE SALAD

 

1 cup acini di pepe pasta

1 (20 ounce) can crushed pineapple, juice reserved

1 (15 ounce) can mandarin oranges, drained and liquid reserved

1 (8 ounce) container frozen whipped topping, thawed

7 ounces miniature marshmallows

1 cup white sugar

2 eggs, beaten

1/2 teaspoon salt

3 tablespoons all-purpose flour

1 (10 ounce) jar maraschino cherries, drained (optional)

 

1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.

2 In medium saucepan, combine reserved liquids from pineapple and oranges (equals about 1 1/2 cups), sugar, eggs, salt and flour. Cook until thick, stirring constantly. When mixture becomes thick, add cooked pasta and refrigerate overnight.

3 The next day, add pineapple and oranges, whipped topping and marshmallows to taste. Mix together and top with cherries if desired. Keep chilled until served.

 

" Acini di pepe" is the Italian word for peppercorns. These rice shaped pasta work well in this chilled fruit salad." Serves 8

AFFORDABLE FRENCH DINING

 

By Dianne Jacob, ucook.com contributor

 

A stereotype about French restaurants persists in America. A lot of people think that one must dine at the $500-for-two restaurants at the top of the Michelin-starred lists, or life is not worth living.

 

Not us. My husband and I didn't go to a single starred restaurant on our recent two-week trip, but we ate fabulous food at reasonable and often bargain prices. Here's how to do it:

 

. Eat your biggest meal at lunch, and have what's called the midi menu. The menu in France means a fixed-price two- or three-course meal. If you order it, they expect you to eat what they place in front of you. Sometimes they offer choices.

 

At a first-rate St. Remy restaurant, the chalkboard in front advertised the lunch meal: country pâté , rabbit with mustard sauce, and white cheese. While it was not a meal I would order in the United States, I recall it as my favorite. Adding to the pleasure was the leisurely pace at which we ate, reclining on big red wooden chairs at a sunny sidewalk table.

 

An enormous slab of pâté came with crunchy gherkins, a pot of mustard, and a basket of bread. I could have made a meal of just that. Next came a plate of tender rabbit - a leg and a thigh - surrounded by creamed vegetables and a broiled tomato. For dessert, a bowl of a sour-cream-like cheese, covered with a sweet strawberry sauce and fresh strawberries. The two of us shared it but couldn't finish the bowl. The final cost, with tax and tip, was around $14.

 

Other menu meals eaten at lunch included braised pork with prunes, and braised chicken with fennel and pastis, an anise-flavored liquor. The chicken was followed by a dessert fruit plate that looked like an Impressionist painting: a small white plate with one perfect pear, a peach, and three cherries.

 

When it comes to portion size, the French do it right, despite what you have heard about microscopic nouvelle servings. Yes, the portions are smaller, but it's because you're consuming more than one course.

 

You may find the change refreshing if you are accustomed to American restaurant portions, which can reach four servings on a plate for one. If you're afraid of overindulging, remember that you're there as a tourist - just walk off lunch while admiring the scenery.

 

. Dine at crêperies: Here, the same rule applies. The menu usually comprises a savory crêpe (called a gallete), a sweet crêpe, and often a glass of hard apple cider. Usually a green salad appears aside the first course, so you can get all your food groups in one meal.

 

. Frequent ethnic restaurants. We had a few excellent meals at Vietnamese, Thai, and Chinese restaurants, where we sat at white-tableclothed tables and enjoyed excellent service. Usually these meals set us back around $25 for two, about the same amount they would cost at home.

 

. Explore street food from corner stands, also known as le snack. In the more crowded areas of big towns, it's perfectly acceptable to walk down the street munching a baguette filled with tuna, eggs and tomatoes, or one filled with thin slices of ham and cheese. Sometimes street vendors heat the cheese and meat baguettes on a griddle. Crêpes and fries often appear on the menu as well.

 

. Duck into bakeries. We bought a quiche and a sausage in puff pastry one day when we wanted a quick meal that we could eat on a sidewalk bench. The bakery even had a small refrigerator full of cold drinks.

 

. There's always le picnique (a classic form that never goes out of style.) One night at dusk, we dropped into a little store in a beautiful Provence hill town and bought wedges of Roquefort and Camembert, a loaf of whole-wheat bread studded with walnuts, two fresh carrots, a pear, an apple, and an inexpensive bottle of wine. I love to recall my first bite of sweet, nutty bread slathered with intensely creamy and robust Roquefort. It seemed that I'd never had anything that satisfying before.

 

. Finally, don't overlook good French restaurants. We had two excellent dinners at Paris restaurants recommended by friends. One was in the traditional style of "grandmère" cooking, where we dined on charcroute garni and cassoulet. The other served dishes in the nouvelle style: poached salmon with a fennel gratin; fettuccine with lemon cream sauce. Both meals cost around $50 for two.

AFTER DINNER MINT BROWNIES

Makes 45 brownies

Brownies:

6 ounces unsweetened chocolate

2 3/4 cups sugar

1 cup dark corn syrup

1 teaspoon vanilla

1 cup butter or margarine, softened

2 cups all-purpose flour

1/4 teaspoon salt

6 eggs

1 1/2 cups walnuts, coarsely chopped

Mint buttercream frosting:

2 cups confectioners' sugar

2 tablespoons milk

6 tablespoons butter, softened

1/4 teaspoon peppermint extract

Green food coloring

Chocolate glaze:

3 ounces unsweetened chocolate

1 ounce semi-sweet chocolate

4 tablespoons butter

2 teaspoons dark corn syrup

 

To make brownies, preheat oven to 350 degrees. Grease 15 1/2-by-10 1/2-inch jelly roll pan. In heavy 2-quart saucepan, heat chocolate squares over low heat until melted and smooth, stirring frequently.

 

In large bowl, with mixer at low speed, beat sugar, corn syrup, vanilla and butter just until blended. Increase speed to high; beat until light and fluffy. Reduce speed to low; add flour, salt and eggs; beat until well-mixed, constantly scraping bowl with rubber spatula.

 

Increase speed to high; beat 2 minutes. At low speed, blend in melted chocolate. With spoon, stir in walnuts. Evenly spread batter in pan. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool brownies in pan on wire rack.

 

To prepare frosting: In large bowl, with mixer at low speed, beat confectioners' sugar, milk, peppermint extract and 6 tablespoons butter until smooth. Stir in enough green food coloring to tint. Evenly spread frosting over cooled brownies. Refrigerate while preparing glaze.

 

To make glaze: Heat ingredients in heavy 2-quart saucepan over low heat until chocolate melts and mixture is smooth, stirring frequently. Remove from heat. Stir frequently until glaze cools slightly. Spread over frosting to completely cover top. Refrigerate until glaze is set, about 1 hour. Cut brownies length-wise into three strips; cut each strip crosswise into 15 bars.

APPLE PIE SHAKES

 

1 (14.5 oz) can Dutch baked apples

1 pint (2 cups) vanilla ice cream

2 Tablespoons brandy (optional)

Stick cinnamon (optional)

 

In a blender container combine the UN-DRAINED apples and ice cream. Cover

and blend till smooth. Stir in brandy, if desired.

 

Pour into 5 glasses. Garnish with stick cinnamon, if desired. Serve

shakes immediately. Makes 5 (4-ounce) servings.

 

 

 

APPLE PIE

 

2 cups peeled and chopped apples--any kind including delicious apples

3/4 cup sugar

2 Tablespoons flour

1/8 teaspoon salt

1 cup sour milk--can use any kind--milk with lemon juice--milk that has gone

soured-buttermilk or powdered milk with just a couple drops of lemon juice.

1 egg

1 teaspoon vanilla

 

Mix all together and place in pie crust.

 

Topping

 

1/3 cup brown sugar

1 teaspoon cinnamon

1/3 cup flour

1/4 cup oleo

Make crumbs. Put on top of pie and bake.

 

Bake at 350 degrees for 45 minutes to 1 hour.

APPLES GRILLED IN PARCHMENT PAPER

Serves 4

2 Granny Smith apples

1/2 cup dried cranberries

1/4 cup maple syrup

2 teaspoons light brown sugar

1/2 teaspoon ground cinnamon

2 tablespoon unsalted butter, divided

 

Quarter apples through core. Remove and discard core, then cut quarters into thin slices. Place slices in medium bowl. Add cranberries, maple syrup, sugar and cinnamon. Stir to combine.

 

To make packets: Cut 4 pieces of baking parchment paper, about 12 by 15 inches each. Spoon 1/4 of apple mixture into center of each piece and dot with 1/4 of the butter. Bring two long ends of each piece of paper together and fold over several times to seal top of packet. Twist other ends of paper in opposite directions to close packets.

 

Grill packets over direct medium heat for about 10 minutes. Serve in packets or pour mixture from each packet into a separate bowl. Either way, serve with ice cream, if desired.

ASIAN AMERICAN GINGER BURGERS

Serves 6

Dressing:

3 1/2 ounces white sesame seeds

1/2 teaspoon instant dashi powder dissolved in 1/4 cup hot water

2 tablespoons mirin

2 tablespoons tamari soy sauce

1 tablespoon sugar

2 tablespoons sake

3 tablespoons lemon juice

Pinch of crushed red pepper flakes or cayenne pepper

Burgers:

2 pounds high-quality ground beef chuck

2 eggs

1 tablespoon freshly grated ginger

1 teaspoon grated lemon zest

1 cup chopped scallions

2 tablespoons soy sauce

To serve:

6 sesame hamburger buns, toasted

Lettuce, sliced tomato, avocado and onions

 

For dressing, heat a dry skillet on medium heat and toast sesame seeds 3-5 minutes, stirring. When seeds turn golden, remove from heat to prevent scorching. Place in blender with remaining ingredients and blend until smooth. Set aside.

 

By hand, mix ground beef, eggs and seasonings to combine. Form into six patties, handling meat as little as possible. Grill, broil or fry patties about 3 minutes per side, or to taste. Place burgers on buns, garnish with sliced tomato, avocado and onions, and spoon on sesame dressing.

 

ASIAN CHICKEN SALAD

2 tablespoons brown sugar

2 teaspoons soy sauce

1 tablespoon sesame oil (optional)

1/4 cup vegetable oil

3 tablespoons rice vinegar

1 (8 ounce) package dried rice noodles

1 head iceburg lettuce- rinsed, dried and chopped

4 boneless, skinless chicken breast halves, cooked and chilled

3 green onions, chopped

1 tablespoon sesame seeds, toasted

 

1 Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.

2 To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.

3 In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pour-able container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately. Serves 6

BAKED FRENCH TOAST WITH CHERRY TOPPING

Makes 8 servings

 

11/2 cups 1 percent milk

6 eggs

1/3 cup maple syrup

3 tablespoons granulated sugar (divided)

1 tablespoon grated orange peel (orange part only)

1/8 teaspoon salt

8 slices (41/2-by-31/2-by-1/2-inch) French bread

4 cups pitted fresh sweet cherries, halved

1/2 cup orange juice

Vanilla yogurt

 

In a large bowl, combine milk, eggs, maple syrup, 2 tablespoons sugar, orange peel and salt; mix well. Pour half of mixture into each of two 9-inch square baking dishes. Dip both sides of each slice of bread in milk mixture; arrange in the same baking dish. Cover with plastic wrap and refrigerate overnight.

 

Marinate cherries in orange juice and remaining 1 tablespoon sugar overnight.

 

Preheat oven to 400 degrees.

 

Carefully transfer bread slices to a nonstick, buttered baking sheet using a large spatula; allow excess liquid to drip into pan used for soaking.

 

Bake 15 to 18 minutes; turn slices over halfway through baking time. Top each slice with1/2cup cherries and a dollop of vanilla yogurt. Serve immediately.

BROWNIES FOR A CROWD

Makes 5 dozen

1/2 cup margarine

1 cup sugar

4 eggs

1 teaspoon vanilla

One 16-ounce can chocolate syrup

1 cup plus 1 tablespoon sifted flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup chopped walnuts

Frosting:

6 tablespoons margarine

6 tablespoons milk

1 cup sugar

1/2 cup semi-sweet chocolate pieces

1 teaspoon vanilla

 

To make brownies: beat margarine and sugar until light and fluffy. Beat in eggs, 2 at a time, and vanilla. Mix well. Stir in chocolate syrup. Sift together flour, baking powder and salt. Stir into chocolate mixture. Add nuts. Pour into well-greased 15 1/2-by-10 1/2-by-1-inch jelly roll pan and spread evenly.

 

Bake at 350 degrees for 22-25 minutes, or until slight imprint remains when touched lightly with finger. Remove pan to rack and cool.

 

To make frosting: Combine margarine, milk and sugar in saucepan. Stir to mix. Bring to a boil for 30 seconds. Add chocolate pieces; stir until mixture thickens slightly and cools. Add vanilla. Spread frosting over cooled brownies, then cut into 2 1/2-by-1-inch bars.

CAMPING TIPS:

Here are suggestions for some good and easy things you can make while

camping:

 

*Wrap large baking potatoes in foil and bury into the coals of the fire for about 15 minutes (depending on how large the potatoes are), top with warm baked beans (something I never would have dreamed of doing, but have picked up here in England - it's surprisingly good!) and/or cheese, steak sauce, or coleslaw.

 

* For dessert, get a large can of peach halves. Take 2 peach halves and place a large marshmallow or 2 between the halves, wrap in foil and bake for 8 minutes or so (until marshmallow has melted). These are delicious and I suggest you make more than one per person.

 

* If you catch some fish, you can do an easy fish baking packet. Lay the fish on a large sheet of aluminum foil, score the fish (make tiny slashes in the flesh) and stuff the cavity where you gutted it, along with the scored areas, with fresh herbs (parsley, dill, anything that suits the flavor of the fish) and slices of lemon. In addition (and optionally), you can make a bed of onions, carrots and other vegetables on top of the aluminum foil for the fish to sit on, add about 2 cups of white wine, and seal up the foil at all ends, like a huge parcel. Make sure you 'double-up' the foil so that it doesn't rip. Cook this in the fire for 20 minutes or so, depending on the size of the fish.

CARROT BURGERS

 

1 pound ground beef

2 carrots, finely grated

1/3 C shredded Cheddar cheese

 

In a large bowl, combine all of the ingredients. Form into patties. Bake in the oven at 350 for about 20-25 minutes. Note: You can also line the baking sheet with foil for super-easy cleanup. Yield: 4-6 servings

CHEDDAR AND MACARONI SALAD

1 cup macaroni

3/4 cup cubed Cheddar cheese

1 stalk celery, chopped

1 green bell pepper, chopped

1/2 cup frozen green peas, thawed

1/3 cup chopped onion

1/4 cup mayonnaise

1/4 cup sour cream

2 tablespoons milk

1 1/2 tablespoons sweet pickle relish

Cook pasta in boiling salted water until done. Drain. Rinse macaroni under cold water, and drain again.

Combine pasta with cheese, vegetables, mayonnaise, sour cream, milk, and pickle relish. Chill for at least 24 hours. Makes 6 servings

 

 

 

 

CHICKEN ENCHILADA CASSEROLE

1/4 cup butter

1/4 cup flour

2 cups regular strength chicken broth

1 7-oz. can diced green chilies

1 cup plain, unflavored yogurt

7 or 8 6-inch size corn tortillas (don't use flour tortillas)

2 cups cooked chicken breast meat, chopped

2 cups shredded Monterey jack cheese

1 medium onion, chopped

Preheat oven to 400 degrees. Melt butter in saucepan over medium heat. Add

flour, stir until bubbly. Whisk in broth, and stir until boiling. Remove from heat; mix in yogurt and chilies. Cover the bottom of 9 x 13 baking dish with 1/3 of the sauce.

Quickly dip tortillas in water. Drain them, and cut into 1-inch strips. Scatter 1/2 of the tortilla strips over the sauce in the baking dish, then cover evenly with all the chicken and onion, 2/3 of the cheese and 1/3 of the sauce. Top with remaining tortilla strips, sauce and cheese, in that order.

Cover dish with foil, and bake for 30-35 minutes, removing the foil during the last 15 minutes or so of baking. As with most casseroles, this dish tastes almost better leftover than when first made!

CHICKEN SAUSAGE WITH LEMON AND PARSLEY

Makes 5 patties

 

If you have a meat grinder, making your own sausage isn't difficult at all, especially if you make patties out of it.

 

Ground chicken varies in fat content depending on the proportions of white and dark meat and whether any skin is included. Most supermarket ground chicken has only about 12 grams of fat per 4 ounces, which means that it can be dry if it's overcooked. But, of course, you must cook it until there's no pink showing to avoid the risk of salmonella. We like to use meat from free-range chickens because it has a higher fat content, making juicier sausages.

 

1 pound boneless, skinless chicken, freshly ground (coarse grind)

2 tablespoons minced fresh parsley

2 teaspoons minced fresh chives

1 tablespoon minced lemon peel (1 large lemon, yellow part only)

2 teaspoons minced garlic

2 teaspoons toasted and ground coriander seeds (see note)

Kosher salt and freshly ground black pepper to taste

2 tablespoons olive oil

 

Place the chicken, parsley, chives, lemon peel, garlic and coriander in a large bowl and stir until they are uniformly combined. Season with salt and pepper. Shape the mixture into 5 patties, each about 3 inches across and 1 inch thick.

 

Heat the olive oil in a 10-inch cast-iron or nonstick skillet over medium heat. Add the sausage patties and cook until they are browned on both sides and completely cooked through, 5 to 6 minutes on each side.

 

Note: To toast coriander seeds, place a dry skillet over medium heat. When the pan gets hot, pour in seeds. Toast only the amount of spice called for in the recipe. Use a wooden spoon to stir the spice until it begins to release its aroma, approximately 30 seconds. Remove from skillet and grind in mortar and pestle or spice grinder.

CHILI RELLENOS CASSEROLE

10-12 Green Chilies, roasted & peeled, seeds & stem removed

1 lb. Monterey Jack Cheese, grated

1/2 C. Onion, chopped

Batter:

1/2 C. Flour

1/2 tsp. Salt

1/2 tsp. Baking Powder

2 Eggs

1 C. Milk

Mix flour, salt, & baking powder; add milk and eggs. Beat until smooth. Layer chilies, cheese, and onion in greased 9" X 13", pouring batter over each layer, ending with batter. (It will not be deep. Do NOT double in 9" X 13" it does not turn out right.) Bake 350 degrees 40 minutes or until a knife inserted in center comes out clean.

 

Variations: add shredded cooked chicken or cooked ground beef. Also good

with a little less cheese when using meat. For peppers I want to dehydrate,

don't pick them until they are red. Put in a dehydrator or very low oven.

When they are dried, crush and place in a jar. Use just like crushed red

pepper from the spice section of your grocery store.

CHILLED BING CHERRY SOUP

Makes 6 servings

 

Deep garnet Bing cherries are perfect for this summer evening soup, which is both tart and sweet. A simple entree such as grilled fish or chicken could follow, making an elegant little meal.

 

2 cups water

1 cup Muscat or sweet riesling wine

2 to 3 tablespoons fresh lemon juice

1 teaspoon grated lemon peel (yellow part only)

3/4 cup granulated sugar

Dash of salt

4 juniper berries, crushed (optional; see note)

4 peppercorns

6 whole cloves

1 cinnamon stick

6 cups whole or halved pitted fresh Bing cherries plus 6 reserved with stems for

garnish (about 21/2 to 3 pounds with pits and stems)

1 tablespoon cornstarch mixed with 1 tablespoon water

6 tablespoons sour cream

 

Put the water, wine, lemon juice, lemon peel, sugar and salt in a medium stockpot. Place the juniper berries, peppercorns, cloves and cinnamon stick in a cheesecloth bag (or place berries, peppercorns and cloves in a tea-ball; cinnamon stick can go in with cherries), add to the stockpot and bring to a boil. Add the cherries and bring to a boil again. Turn to medium so cherries will simmer 15 to 20 minutes, until cherries are soft.

 

During the last 5 minutes of cooking, whisk the cornstarch mixture into the hot liquid. Soup will not thicken, but do not add more cornstarch mixture. Soup will thicken slightly as it cools. Cover the pot with a lid and remove from the heat. Allow the cherries to steep for at least 30 minutes.

 

Strain the cherries from the juice, reserving the juice and the cherries. Discard the bag of spices and cinnamon stick.

 

In batches, puree the remaining cherries in a food processor until smooth. Add the reserved juice; chill.

 

Serve well-chilled in cold bowls. Garnish each bowl with a swirl of sour cream and a whole bing cherry with stem.

 

Note: If you don't have juniper berries, add 1 tablespoon gin.

CHINESE CHICKEN SALAD

(Start the day before you plan to serve.)

2 boneless, skinless chicken breasts (marinated in soy sauce several hours)

Grill chicken breasts in a good barbecue sauce early in the day; chill.

1 large head Napa cabbage, shredded finely

1/2 cup slivered almonds

1/2 cup pine nuts (raw from Trader Joe's or roasted)

1/2 cup sunflower seeds (raw from Trader Joe's or roasted)

Soy Vay brand ChaCha Chinese Chicken Salad Dressing (NO substitutes)

1/2 pkg crunchy Chinese noodles for garnish

Remove all fat from grilled chicken breasts, and chop them into very small bits.

Toss with other ingredients. Add dressing and toss again just before serving.

Garnish with crunchy Chinese noodles. Recipe is from Pat Purdy, July, 2001.

CINNAMON ROLLS

 

1 cup Warm Water -- (110-115 F)

1 teaspoon Cinnamon -- (optional)

1/4 cup Instant Dry Milk

2 tablespoons Sugar -- or liquid sugar substitute

1 package Active Dry Yeast

3 1/2 cups Flour -- divided

1 1/2 teaspoons Margarine -- room temp

1/8 teaspoon Ground Ginger

1/2 cup Sugar Substitute -- Brown

1/4 cup Vegetable Oil

1 teaspoon Salt

1 1/2 tablespoons Margarine -- room temp

 

Place water, dry milk, and yeast in large mixing bowl; mix lightly and let set 5 minutes. Add 1 1/2 cups flour to liquid. Mix at medium speed (using dough hook if possible) for 4 minutes. Add ginger, oil, salt, cinnamon, sweetener, and 1 1/2 cups flour to batter and mix at low speed, for another 4 minutes. Use as much of the remaining flour as necessary to make a smooth resilient dough. Shape the dough into a ball and place in a bowl that has been greased with margarine. Turn the ball over to coat the top with margarine. Cover with a cloth and set in a warm place until doubled in volume. Turn dough onto a lightly floured working surface and knead lightly. Form into a ball an return to greased bowl, turning the top again to cover it with margarine. Cover with a cloth and set in a warm place until doubled in volume. Use 1 1/2 tsp margarine to grease the sides and bottom of a 9 by 13 inch baking pan. Set aside for later use. Turn dough onto a lightly floured working surface. knead lightly and form into a ball. Cover with a cloth and let rest 10 minutes. Roll dough out to form a 9 by 16 inch rectangle. Spread the softened 1 1/2 Tbsp of margarine evenly over the dough. Sprinkle evenly with the brown sugar substitute and cinnamon mixture. Roll into a long roll (like a jelly roll) and cut into 24 equal slices. Place the slices, cut side down, in the cake pan, spacing them evenly. Cover with a cloth and let rise until double in volume. Bake at 375 degrees F for 25 to 30 minutes or until golden brown. Turn rolls out of the pan onto a wire rack and serve warm, if desired.

 

Tip: Use an 18 inch length of dental floss to cut the dough, in order to avoid flattening the slices. Lay floss under dough and bring both ends up from the sides, and bring ends together until the floss crosses and cuts through dough. It is easiest to divide the dough into the correct number of pieces, if you divide it by cutting in half first, then in half again, and continue dividing pieces in this way until the correct number of slices have been made.

 

COLD MACARONI AND TUNA SALAD

3 eggs

3 cups macaroni

1/2 (10 ounce) package frozen green peas

2 (6 ounce) cans tuna, drained

1/4 cup mayonnaise

1/4 teaspoon salt

1/8 teaspoon black pepper

 

1 Place eggs in a saucepan and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water.

2 Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.

3 Put frozen peas into a colander and rinse with hot water; drain well. In a large bowl place the macaroni and peas. Peel eggs and dice them into the bowl. Put the tuna in the bowl, flaking it apart.

4 Stir mayonnaise into the mixture a little at a time, so the mixture is moist but not soggy. Sprinkle the salt and pepper and mix one last time. Cover and refrigerate for a least one hour or overnight. Makes 4 servings

 

DRYING PEPPERS

 

One can dehydrate and roast peppers. Roasting is the easiest way to remove the skin. Place peppers, each poked with a fork, in a single layer in a shallow pan (use a jelly roll pan) and put under the broiler. They will "whistle" and blister. Turn after they have brown areas. If they aren't tan or brown, the skin does not come off very easily. Peel off the skin while the pepper is still very warm. Freeze whole (remove seeds) or chopped in zip top bags. Use them as you would canned green chilies, but these will taste much better. Try them in green chili stew or green enchiladas.

ENCHILADAS

(Ala Easy)

 

Sauce:

1/3 cup oil

1/2 cup flour

4-3/4 cups water

1 tablespoon chicken bouillon

1-1/2 tablespoons chili powder (Gebbardts is what I use)

1 teaspoon garlic powder

3/4 teaspoon cumin powder

3/4 teaspoon salt

1/2 teaspoon onion powder

1/4 cup tomato sauce

 

Filling:

1-1/2 pounds hamburger or shredded cooked beef

1 dozen corn tortillas

2 cups medium cheddar cheese

 

Heat oil in a 3-quart pan. Add flour to heated oil, stirring until lightly

brown. Slowly add water while continuously stirring mixture to avoid lumps.

Add the rest of sauce ingredients and allow to thicken over medium low heat.

Stir occasionally to keep from burning. After sauce thickens, reduce heat to

simmer. Meanwhile, brown hamburger, drain excess fat, and keep

warm. Dip tortillas in sauce (one at a time) and layer with meat and cheese

in a 9x13 inch lightly greased pan. Pour remaining sauce over last layer

and cover with remaining cheese. Bake at 350 degrees about 15 minute,

or until sauce and cheese is bubbling.

FOURTH OF JULY POTATO SALAD

WITH BLUE CHEESE, BACON AND RED ONIONS

Makes 6 servings

 

Dressing:

1 tablespoon cider vinegar

21/4 teaspoons lemon juice

11/2 teaspoons coarse-grain Dijon mustard

1 clove garlic, minced

Salt and freshly ground black pepper

1/4 cup vegetable oil

1/4 cup mayonnaise

2 tablespoons sour cream

Potato Salad:

3 pounds red-skinned potatoes (about 2 inches in diameter)

Salt to taste

8 ounces lean bacon, cut into 1/2-inch pieces

1 cup chopped red onion

1 6-ounce piece blue cheese, rind removed and cheese crumbled

Freshly ground black pepper to taste

1/4 cup chopped fresh Italian (flat leaf) parsley

 

To make dressing: Place vinegar, lemon juice, mustard, garlic,1/4teaspoon salt and several grinds of black pepper in a non-reactive bowl, and whisk to combine. Whisk in oil. Then whisk in mayonnaise and sour cream. Taste and season with more salt, if desired. Set aside.

 

To make salad: Bring large a pot of water to boil. Scrub potatoes but do not peel. Add to boiling water and salt water generously. Cook until potatoes are tender but still firm and not mushy, about 25 minutes. Watch carefully, as time will depend on size of potatoes. Remove and cool 10 minutes.

 

Saute` bacon in large, heavy skillet over medium heat until crisp, about 4 minutes. Remove and drain on paper towels. Pour off and discard all but 1 tablespoon of drippings in pan. Place pan over medium heat and add red onions. Stir a minute or less to coat with drippings: Do not cook the onions; rather just season them with a little of the bacon drippings. Remove onions to a large non-reactive salad bowl.

 

While potatoes are still warm, slip off skins and cut potatoes into 3/4-inch cubes. (If potatoes are too hot to handle, hold them in a kitchen towel while you remove skins.) Add to bowl containing onions; add cooked bacon and the blue cheese. Toss to mix; the warm potatoes will cause the cheese to melt slightly. Pour in the dressing and mix well. Taste and season generously with salt and pepper as needed.

Let the salad stand at room temperature for 15 minutes so flavors meld. (Salad can be made a day ahead. Cover with plastic wrap and refrigerate. Bring salad to room temperature for 30 minutes before serving.)

 

When ready to serve, sprinkle salad with parsley and mix well. Place in an attractive serving bowl.

FRESH CREAM CHEESE

Makes about 1 cup

1 quart pasteurized, whole milk

1 cup reduced-fat cultured buttermilk (see Note)

 

Line colander with double thickness of cheesecloth. Place colander inside large bowl.

 

Pour milk into heavy, 2-quart stainless steel saucepan. Attach candy thermometer inside pan. Over medium-low, heat milk to scalding, 165 degrees. Add buttermilk. A few curds will form immediately. Continue cooking until temperature reaches 200 degrees. Stir gently once or twice. Reduce heat to low, maintaining temperature at 200 degrees for 10 minutes or until curds completely separate from whey, a pale greenish-yellowish liquid. Don't rush this step.

 

Pour mixture into colander; discard whey. Gather corners of cheesecloth and twist together. Tie with loop of string, slide loop onto a wooden spoon and hang bag over bowl. Drain 2 hours.

 

In some cuisines, drained curd is pressed under a weight and compacted into a disc. I prefer seasoning with a pinch of salt and whirling it in food processor for more velvety cheese. To store, place in a covered container and refrigerate up to 4 days.

 

Note: You can substitute 4 teaspoons distilled white vinegar mixed with 2 tablespoons water for the buttermilk. This method produces about 5 ounces, or 3/4 cup.

 

Variations

 

Garlic cheese: Place 8-10 large cloves of garlic, peeled or unpeeled, in a 1-quart pan with 1 cup chicken broth. Cover and simmer until garlic is very tender, 25 to 30 minutes. Uncover and continue simmering until most of broth evaporates. Place garlic in a sieve over a bowl. Press through sieve with pestle or rubber spatula. Stir into fresh cream cheese to taste, starting with 2 teaspoons garlic per cup of cheese.

 

Mock mascarpone: In a food processor, beat until smooth 1 cup fresh cream cheese, 1/4 cup powdered sugar, and 2 tablespoons orange-flavored liqueur or 1 tablespoon undiluted frozen orange juice concentrate and 1 teaspoon lemon juice. Use as filling for crepes. Or mound on a plate and serve with fresh apricot halves and sliced peaches. Or thin slightly with 1-2 tablespoons of milk and serve as dip with strawberries.

FROZEN CANEBERRY PUREE

Makes almost 3 cups puree

 

Use fruit that is ripe and colorful for its variety. Do not use overripe, or moldy fruit.

Caneberries are raspberries, marionberries, loganberries or wild blackberries.

 

2 pounds fresh caneberries

Granulated sugar to taste (if desired)

About 2 teaspoons fresh lemon juice

 

Gently rinse the berries in a large colander; drain well. Puree in food processor, blender or food mill, then force through a sieve or ricer to remove seeds. Sweeten to taste (if desired) with granulated sugar, and add 2 teaspoons fresh lemon juice per 3 cups of puree (this is both a flavor and color enhancer). Pack into rigid plastic freezer-proof containers or straight-sided, wide-mouth glass jars, leaving 1-inch head space for pints and 11/2 inches for quarts. To use, simply thaw.

 

Note: Freeze the puree in ice cube trays so you always have access to small batches of the puree. When firm, pop the cubes out of the trays and store in plastic freezer bags.)

GIRLS JUST WANNA HAVE RUM

 

It started with rum and Coke and that first fraternity party where your best friend locked herself in the bathroom with the date who was supposed to be with you. The next move was to drop the pop, take it straight to the dance floor, and discover the rumba. Rum, relationships and dancing seem to create a stir whenever they meet. The action gets even better when you jettison the jerks (both of them) and concentrate on exotic combos and contagious grooves. Cocktail wizard Jeanne Subotnick gives this jumping number a purple haze and lime perfume. Multiply proportions to fit the crowd.

 

5 ice cubes

3 ounces dark sweet rum, such as Gosling's Black Seal

1/2 ounce cassis

2 to 3 teaspoons fresh lime juice, strained

11/2 ounces chilled cranberry juice

 

1 lime wedge for garnish

 

1. Put the ice in an 8-ounce double old-fashioned glass. Add all the ingredients except the garnish.

 

2. Squeeze the lime over the top. Give a quick stir, drop the lime into the glass, and serve. Serves 1

 

GRILLED BLEU CHEESE FRENCH BREAD

 

1 loaf of French bread

Margarine

Garlic powder

Quarter pound of Gorgonzola cheese or more to taste

 

Slice the French bread in half lengthwise. Spread both halves with margarine, sprinkle with garlic powder and then with the bleu cheese (Gorgonzola is a favorite). Lay both halves prepared side up on heavy aluminum foil and form a packet. Don't put the foil tight over the top or the cheese will stick to it. Place the packet on the grill, upper level if you have a gas grill with two rack. Bake over a medium fire for 10-15 minutes.

GRILLED MOZZARELLA BUNDLES

Serves up to 8

For pesto:

2 large cloves garlic, peeled

1/2 cup walnuts

1/2 teaspoon salt

2 cups lightly packed fresh basil leaves

1/3 cup extra virgin olive oil, plus extra if storing

For sun-dried tomato sauce:

12 dry-packed sun-dried tomato halves

1/4 cup pesto (see ingredients above)

1/3 cup extra virgin olive oil

2 tablespoons balsamic vinegar

Salt and freshly ground black pepper to taste

For bundles:

8 large radicchio leaves

8 ounces fresh mozzarella, cut into 8 slices

8 very thin slices prosciutto (4-6 ounces)

Olive oil for brushing

8 (8-inch) pieces cotton kitchen string

1/4 cup toasted pine nuts, for garnish

 

To make pesto: With motor running in food processor fitted with steel blade, drop garlic through feed tube to mince it. Stop machine, add walnuts and salt, and coarsely chop nuts. Add basil and process until finely chopped. With machine running, pour olive oil through feed tube and process to a puree.

 

Use at once, or store in airtight container in refrigerator. Cover pesto with layer of olive oil to keep color bright green. Makes 1 1/2 cups.

 

To make sun-dried tomato sauce: Place tomatoes in a bowl, cover with hot water and let plump for 20 minutes. Drain and finely chop tomatoes. Place in a bowl and add 1/4 cup pesto, oil, vinegar, and salt and pepper. Blend with whisk or in food processor. Set aside.

 

To make bundles: Prepare a hot fire in a grill. Place a large pan of water over high heat and bring to boil. Blanch radicchio by dipping leaves into boiling water for 5 seconds. Remove with tongs and plunge into bowl of ice water. When cool, remove leaves and place on paper towels to drain. They should be limp and pliable.

 

Wrap each mozzarella slice in a slice of prosciutto. Wrap bundles with radicchio, enclosing completely. Secure each bundle with string and brush with oil. Grill bundles (or sauté in a little olive oil over medium-high heat) for about 3 minutes each side, or until nicely browned, turning with tongs or a spatula, so as not to pierce them. Transfer to a heated platter. Drizzle with sauce and sprinkle with pine nuts. Serve warm.

HAMBURGER AND CORN GOULASH

 

1 1/2 lb hamburger

l bell pepper (chopped fine)

1 onion

1 chicken bouillon cube

3 large cloves garlic (minced)

l tsp garlic powder

1 large can diced tomatoes

1 tsp chili powder

1 1/2 cup whole kernel corn (frozen or canned)

1 tbsp flour with 3 tbsp water for thickening

 

Saute` bell pepper, onion and garlic, add hamburger, corn chicken bouillon

cube, diced tomatoes, chili powder and garlic powder, bring to quick boil and

then simmer for 15 minutes, add thickening and simmer for 5 minutes more.

Serve over rice Serves 4 to 6

HANDMADE CHERRY ALMOND PIE

Makes 8 servings

 

1/2 cup sliced almonds (divided)

Pastry for 9-inch double pie crust (see note)

1 egg, beaten

4 cups pitted fresh sweet cherries

1/3 cup granulated sugar

3 tablespoons cornstarch

1 teaspoon ground cinnamon

1/4 teaspoon salt

2 tablespoons red wine

Red Wine Glaze (recipe follows, optional)

 

Preheat oven to 375 degrees.

 

Finely chop 1/4 cup almonds. Roll pie pastry (see note) into circle approximately 16 inches in diameter and sprinkle chopped almonds over top; roll gently to imbed nuts in dough. Gently transfer to lightly greased baking sheet lined with parchment paper, if desired. Brush with beaten egg.

 

In a medium bowl, mix cherries, sugar, cornstarch, cinnamon, salt and wine. Spoon cherry mixture onto dough leaving a 4-inch border. Lift edges of dough up and over fruit, leaving 5-inch circle of cherries showing in the center. Fold in edges of pastry to form a circle.

 

Brush pastry with remaining egg mixture; sprinkle with remaining1/4cup almonds.

 

Bake 30 minutes or until pastry browns and filling bubbles. Let stand 15 minutes before cutting. If desired, serve with Red Wine Glaze to drizzle over each serving.

 

Red Wine Glaze: Combine 2 cups powdered sugar and 1/3 cup red wine, mix well. Makes 3/4 cup.

 

Note: When using packaged, pre-rolled pastry, stack one crust on top of the other and roll to 16 inches.

 

 

KALUA PORK

 

boneless pork roast

liquid smoke

2-3 large cloves garlic, minced

1Tbls soy sauce

1/2 tsp chili powder

4Tbs butter

3Tbs rum

2Tbs brown sugar

1/2 jar strained peaches (baby food)

3oz. chopped macadamia nuts

 

Preheat oven to 500 F. Brush roast with liquid smoke and garlic; sear in oven

for 10 minutes. Reduce heat to 350 F. Combine soy sauce and chili powder. Brush on roast and insert meat thermometer and roast until medium well. Combine butter, rum, brown sugar, and peaches in a small saucepan and stir constantly until melted. Brush over roast and sprinkle with nuts continue cooking 10-15 minutes. slice and serve.

LEMON and ONION BAKED BEANS

 

2 15 oz cans Bush's baked beans

1 medium size onion, sliced thin

1 fresh lemon, sliced thin

2 Tbsp brown sugar

Good pinch ginger

 

Pour the baked beans in a frying pan and stir in the brown sugar and ginger. Layer the onion and lemon slices randomly all over the top. Cover and simmer gently for about 30 min. or until flavors have had a chance to mingle well. Don't forget the ginger.

 

Tip: Adding ginger to any bean dish keeps you from getting that bloated feeling!

LEMON VERBENA OIL

 

Drizzle this infused oil over steamed vegetables or sautéed fish or chicken, or use it to make a fragrant vinaigrette.

 

1 cup fresh lemon verbena leaves (about 3 ounces) or 2 stalks fresh lemon

grass, tender inner white bulbs only, crushed

1/2 cup grape-seed oil

Pinch of salt

 

In a blender, combine the lemon verbena with the oil and blend for 2 minutes. Pour the oil into a jar and let stand for 1 hour, then strain, pressing on the solids to extract as much oil as possible. Season with the salt. The oil can be refrigerated for 1 week.

LIGHT TABBOULEH SALAD

 

2 cups hot water

1 cup bulgur -- uncooked

1 cup chopped fresh parsley

1/2 cup chopped fresh mint

1/2 cup chopped onion

1/3 cup lemon juice

2 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon black pepper

2 medium tomatoes -- finely chopped

Lettuce leaves

 

Pour hot water over bulgur; let stand 30 minutes. Drain well, and press between layers of paper towels. Combine bulgur and next 7 ingredients in a large bowl.

 

Cover and chill 8 hours. Stir in tomato. Serve on lettuce leaves. 6 servings.

 

MACARONI SALAD

1 (16 ounce) package macaroni

4 hard-cooked eggs, chopped

1 (4 ounce) jar sliced pimento peppers, drained

1/2 cup chopped dill pickles

1/2 cup chopped white onion

1/2 cup chopped green bell pepper

1 (6 ounce) can pitted black olives

6 slices American processed cheese, cut into 1/2-inch piece

1 tablespoon cider vinegar

1 cup mayonnaise

salt to taste

ground black pepper to taste

 

1 Cook macaroni in a large pot of boiling water until tender. Drain.

2 Blend the vinegar and mayonnaise thoroughly.

3 Combine noodles, onions, pimentos, pickles, bell peppers, cheese, olives, and eggs in a large bowl. Blend in the mayonnaise mixture. Season with salt and pepper to taste. Chill in the refrigerator until ready to serve. Serves 8 - 10

 

MAPLE SYRUP BARBECUE SAUCE

 

1 cup maple syrup

1 cup ketchup

1 cup finely chopped onion

1/4 cup firmly packed brown sugar

1/4 cup apple cider vinegar

1/4 cup lemon juice

1/4 cup water

2 tablespoons olive oil

2 tablespoons Worcestershire sauce

2 teaspoons minced garlic

2 teaspoons grated lemon peel

1 teaspoon salt

1/4 teaspoon hot sauce -- (or more to taste)

 

Combine all ingredients in a saucepan.

 

Bring to a boil; reduce heat and simmer 20 minutes. Cool.

 

Pour mixture into container of an electric blender; process until smooth.

 

Refrigerate sauce up to one month. Great on chicken. Yield: about 3 1/2

cups (about 14 servings).

MANGO MILKSHAKES

6 cups cold milk

6 chilled mangoes, peeled and chopped

6 teaspoons sugar

Mix all the ingredients in a blender for about a minute. Serve cold. serves 6

 

STRAWBERRY AND RASPBERRY SHAKE

 

6 cups cold milk

1 3/4 cups strawberries

1 cup raspberries

1/2 cup sugar

Mix all the ingredients in a blender for about a minute. Serve cold. serves 6

BANANA CHOCOLATE MILKSHAKE

 

6 cups cold milk

12 bananas

12 teaspoons cocoa

Combine all ingredients in a blender. Blend well. Serve cold. serves 6

OLD FASHIONED MACARONI SALAD

2 cups macaroni

2 (6 ounce) cans tuna, drained

1 onion, chopped

1 green bell pepper, chopped

2 stalks celery, chopped

2 tablespoons garlic powder

1 1/2 cups mayonnaise

2 tablespoons prepared mustard

salt to taste

ground black pepper to taste

 

1 Cook noodles in a large pot of boiling water until al dente. Rinse under cold water, and drain.

2 Mix tuna, onion, bell pepper, celery, garlic powder, mayonnaise, salt and pepper, and mustard together in a large bowl. Add pasta, and mix well.

 

PERFECT SLAW

 

Whenever we grill, my husband makes the coleslaw, which he's refined through the years. When chef Emeril Lagasse offered up an almost exact recipe on his Food Network TV show a few years back, you couldn't wipe the smug grin off my husband's face.

 

To give the recipe a Mexican spin, substitute lime juice for the lemon juice and cilantro for the parsley. Then mix in a teaspoon or so of crushed cumin seeds.

 

1 medium head cabbage, sliced thinly

2 rounded tablespoons chopped red onion

1/2 cup chopped fresh parsley

1/2 cup plus 2 tablespoons mayonnaise

3 tablespoons 1 percent milk

1 tablespoon freshly squeezed lemon juice, or to taste

Salt and freshly ground pepper

 

Place the sliced cabbage, chopped red onion and chopped parsley in a large bowl. Thin the mayonnaise with the milk, and stir in the lemon juice. Pour mixture over the cabbage, add salt and pepper, and mix until thoroughly combined.

 

If you make the coleslaw ahead, hold off salting it until just before serving.

 

 

PIZZA ALLA ROLANDO

1 package active dry yeast

1-1/2 tablespoons sugar

1-1/2 cup warm water

3-1/2 cups all-purpose flour

1/2 cup semolina flour

1 tablespoon salt

3 tablespoons extra virgin olive oil, plus oil for brushing

1-1/2 cups (6 ounces) grated skim milk mozzarella cheese

6 tablespoons coarsely grated Parmigiano-Reggiano cheese

12 thin slices prosciutto di Parma

1 bunch arugula, stemmed, rinsed, spun dry, and cut in julienne

 

Preheat the oven to 450F with a pizza stone inside. If you don't have a pizza stone, line a baking sheet with parchment paper and sprinkle with a little cornmeal. Dissolve the yeast and sugar in 1/2 cup of the warm water. Let stand 5 minutes, or until foamy.

Put the flour, semolina, and salt in a food processor fitted with the dough blade. Add the oil and process for 20 seconds. With the machine running, add yeast mixture and the remaining water in a steady stream until the mixture comes away from the sides of the work-bowl. Process for 60 seconds longer.

Remove the dough from the work-bowl. Shape it into a ball and put in a lightly oiled bowl. Cover and let rise in a warm place for 30 minutes.

Punch down the dough and divide it into 6 pieces. Form into balls, cover, and let rise for 45 minutes.

Roll the dough into 8-inch circles. Place each round on cornmeal-dusted pizza paddle to assemble. Brush with olive oil and sprinkle with mozzarella and Parmigiano-Reggiano. Slide onto the pizza stone and bake for 10 minutes, or until the edges are golden brown. Remove from the oven and immediately top with the prosciutto and a large pinch of arugula. Serve at once.

Note: To make this dough by hand, mix together the flour, semolina, and salt in a large bowl. Make a well in the center and add the yeast mixture, the remaining water, and the oil. Work the liquid into the flour until you can no longer stir it. Turn it onto a lightly floured work surface and knead, adding flour as needed, until dough is smooth and not sticky, about 8 to 10 minutes. Serves 6

 

 

 

 

RASPBERRY TORTE

 

3 large egg whites

1/2 teaspoon baking powder

1 cup white sugar

10 saltine crackers, crushed

1/2 cup chopped pecans

1 quart well-cleaned raspberries

16 oz. carton Cool Whip (or use an equal amount of real whipped cream)

 

Beat egg whites and baking powder together. Slowly add sugar and beat about

5 minutes. Crush the crackers and fold into egg white mixture along with the

chopped pecans. Butter and spray two 9" cake pans. Be sure to cover carefully

the bottoms and sides as this will prevent the mixture from sticking. Bake for 30 minutes at 300 degrees. Remove from oven and cool on a rack. When cool, remove carefully from pans. Place one layer on a plate and top with a thick layer of Cool Whip. Cover this layer with a thick layer of raspberries. Top berries with

the other layer and repeat with the Cool Whip and raspberries. Chill well before serving. Any fruit is okay with this.

REDS SLOPPY JOE MIX

 

1/3 cup Minced Onion -- dried

2 tablespoons Brown Sugar -- packed

1 teaspoon Mustard Powder

1/2 teaspoon Salt

3/4 teaspoon Chili Powder

 

Mix all ingredients in a small bowl, then make a packet from aluminum foil

to pour mixture into packet. Next, place packet into a zip baggie and label

for storage. Copy the following directions onto an index card or small

piece of paper, and place inside zip baggie for future use.

 

Red's Sloppy Joes

 

Brown 2 pounds of Lean Ground Beef in a large skillet. Drain. Add the

following ingredients:

 

Seasoning Packet

1 Tbsp. Vinegar

1 cup Tomato Catsup

1 cup Water

 

Simmer for 30 minutes, then serve on hamburger buns.

 

You will need the following additional ingredients to prepare your sloppy

joes:

 

2 lb. Lean Ground Beef

1 cup Water

1 Tbsp. Vinegar

Hamburger Buns

 

copyright 1999, Kaylin Cherry/Real Food for Real People

http://www.realfood4realpeople.com All Rights Reserved.

SMOKED PORK CHOPS AND VEGGIES

 

1 pkg of 4 smoked pork chops

1 tbsp. soy sauce

1/4 tsp garlic powder

1/2 cup of peppers (bell, yellow, red)

1 medium onion (Vidalia is best),sliced thinly

2 potatoes, sliced thinly

1 carrot, sliced thinly

garlic and herb seasoning to taste

salt and pepper to taste

 

Pre-heat oven to 325 degrees. Place pork chops in casserole dish. Top with

onions and peppers. Season with garlic and soy sauce. Top with veggies, add

1/2 cup water. Top with garlic and herb seasoning to taste( 1 tbsp).Cover.

bake 1 hour. Note: You can also use frozen stir-fry veggies.

 

SPARERIB BARBECUE SAUCE

 

3 c chopped onion

1 1/2 T minced garlic

4 T oil

1 16-oz can diced tomatoes in liquid

2 T dry mustard

2 T sugar

1 1/2 T cider vinegar

3/4 c tomato paste

salt and pepper--to taste

6 chilies, chopped ( 1 small 4-oz can of chopped chilies works fine)

 

Saute` the onion and garlic in oil until softened. Add remaining ingredients and boil until reduced and thickened. Adjust seasoning and remove from heat. Skewer spareribs, baste with sauce, and grill over coals, basting often, for about 30 minutes. Serve with heated sauce on the side.

OR Trim some nice boneless country style pork ribs. (enough for the amount of people being fed or the amount of leftovers wanted) Preheat gas grill; brown and partially cook ribs on grill. About 15-20 minutes on low heat. This browns them up and gets rid of some of the excess fat that couldn't be trimmed off. Remove ribs to roasting pan, cover with sauce and put in 325 degree oven for about 1 hour. You will think you've died and gone to heaven!! This makes a pretty large recipe so you may want to use 1/2 of it now and freeze the rest for the next barbecue!

SPICY MAPLE BAKED BEANS

 

1 tablespoon vegetable oil

1 medium yellow onion, finely chopped

3/4 pound ham steak, trimmed and finely diced

1 tablespoon minced garlic

3/4 cup maple syrup

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1 tablespoon chili powder

1/4 teaspoon cayenne pepper

3 15-ounce cans pork and beans, drained

1 tablespoon prepared yellow mustard

Kosher salt

Freshly ground black pepper

 

In a fireproof Dutch oven or heavy saucepan over medium-low heat, warm the vegetable oil and cook the onion, stirring occasionally, until soft, 8 to 10 minutes. Add the ham and garlic and cook for 2 minutes more, stirring occasionally.

 

Add the maple syrup, tomato paste, Worcestershire sauce, chili powder, cayenne and pork and beans. Bring to a boil over high heat.

 

Remove from the stove and place pan on the grill over indirect medium heat. Cook, uncovered, for about 45 minutes, stirring once or twice. Just before serving, add the mustard and season with salt and pepper. Serve warm.

SPICY SPARERIBS

 

1/4 cup Hungarian paprika

1 tablespoon seasoned salt -- plus 1 teaspoon

1 tablespoon black pepper

2 teaspoons red pepper

2 teaspoons dry mustard

1 1/2 teaspoons chili powder

1 teaspoon garlic powder

1 teaspoon ground oregano

1 teaspoon ground celery seeds

3 pounds spareribs

1/3 cup white wine vinegar

 

Combine first 9 ingredients in a small bowl and set aside.

 

Cut ribs into serving-size pieces. Pour vinegar into a spray bottle, and

mist ribs. Coat ribs with seasoning mixture.

 

Grill about 5 inches from medium coals 1 hour, misting with vinegar and

turning frequently. Yield: 6 servings.

STRAWBERRY SPINACH SALAD

Makes 4 servings

2 tablespoons sesame seeds

1 tablespoon poppy seeds

1/2 cup white sugar

1/2 cup olive oil

1/4 cup distilled white vinegar

1/4 teaspoon paprika

1/4 teaspoon Worcestershire sauce

1 tablespoon minced onion

10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces

1 quart strawberries - cleaned, hulled and sliced

1/4 cup blanched and slivered almonds

1 In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.

2 In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving. serves 4

SUMMER CHERRY PUDDING

WITH RUM SAUCE

Serves up to 6

1 1/2 lbs. pitted fresh cherries, preferably sour cherries

1/2 cup red wine

1/4 cup sugar

One 10 3/4 oz. pound cake

Sauce:

1 large, ripe mango

2 tablespoons honey

1 tablespoon dark rum

1/3 cup water

Additional cherries and blueberries for garnish

1/2 cup chilled heavy cream, beaten to soft peaks, for garnish

 

Place cherries in stainless steel saucepan with wine and sugar. Bring to a boil over medium heat. Cook uncovered for 5 minutes. Cool to room temperature.

 

Trim brown crust of pound cake and reserve. Cut cake lengthwise into six slices about 1/2 inch thick. Line a 4- to 6-cup glass or stainless bowl with plastic wrap, leaving a few inches hanging over sides, to help unmold pudding. Line bowl with 4 cake slices, trimming to fit snugly against sides. Cube leftover cake and add to trimmed crust.

 

Place half cherry mixture in cake-lined mold. Crumble half of cake trimmings over top. Add remaining cherry mixture and top with rest of trimmings. Place 2 remaining slices on top of mold so that all of cherry mix is covered. Trim to fit.

 

Cover bowl with plastic wrap, pressing plastic against cake. Place a plate at least 1 inch smaller than diameter of bowl on top of plastic and weigh down with a 1 pound jar or can. Refrigerate at least 2 hours and up to 2 days.

 

Peel mango and cut flesh from pit. Process with honey, rum and water in blender or processor until smooth. Uncover pudding and unmold onto a serving plate. Pour mango sauce on plate around pudding. Garnish with whipped cream, cherries and blueberries.

 

SWEET ITALIAN PORK SAUSAGE

Makes 5 patties

 

These sweet Italian sausages are delicious served with sweet peppers and onions that have been quickly cooked with a little olive oil, garlic, parsley, salt and pepper.

 

2 teaspoons fennel seeds

1 pound ground pork shoulder or pork butt, freshly ground (medium grind)

2 teaspoons minced garlic

Kosher salt and freshly ground black pepper to taste

2 tablespoons olive oil

 

Heat a 10-inch cast-iron or nonstick skillet over medium heat, place the fennel seeds in it and toast the seeds until they pop and begin to brown, about 3 minutes.

 

Place the fennel seeds, pork and garlic in a large bowl and stir until they are uniformly combined. Season with salt and pepper. Shape the mixture into 5 patties, each about 3 inches across and 1 inch thick.

 

Heat the olive oil in the skillet over medium heat. Add the sausage patties and cook until they are browned on both sides and completely cooked through, 5 to 6 minutes on each side.

SWEET ONION AND COCONUT SALAD

WITH GINGER AND GREEN APPLE

 

This refreshing combination of Granny Smith apples, coconut and sweet onions gets its zip from ginger, peeled and cut into matchsticks. It's the creation of New York chef Jean-Georges Vongerichten and is perfect for a picnic or barbecue. The tart and sweet flavors of this salad find a good match in a bright German riesling that echoes the apple and lemon.

 

2 Granny Smith apples, quartered lengthwise, cored and thinly sliced crosswise

(about 1 pound)

1 small sweet onion, such as Vidalia or Walla Walla, quartered lengthwise and

thinly sliced crosswise

1 3-inch piece fresh ginger, peeled and cut into 1/8-by-2-inch matchsticks

1/2 cup finely grated, peeled fresh coconut

3 tablespoons fresh lemon juice

2 tablespoons finely shredded fresh basil

Salt and freshly ground pepper

Lemon Verbena Oil (see accompanying recipe)

 

Toss the apples with the onion, ginger, coconut, lemon juice and basil. Season with salt and pepper. Add 3 tablespoons of Lemon Verbena Oil, toss and serve.

TANGY CATALINA PASTA SALAD

1 (16 ounce) package elbow macaroni

1 (6 ounce) can tuna

1 cup baby shrimp

1/4 cup chopped onion

1 green bell pepper, chopped

3/4 cup chopped celery

1 pinch garlic salt

4 tablespoons Catalina salad dressing

1 1/2 tablespoons sweet pickle relish

3 tablespoons mayonnaise

 

1 Toss together pasta, tuna, shrimp, onions, green pepper, celery, garlic salt, salad dressing, and relish. Add enough mayonnaise to thin out dressing, if desired. Makes 4 -6 servings

 

 

TARTE TATIN

 

Living on rue Tatin, which is named after a general in Napoleon's army and has nothing to do with the tart, I nonetheless feel a tremendous responsibility to have an exceptional Tarte Tatin in my repertory. After years of tasting Tartes Tatin all over France, and making them at home, I came up with this recipe, a version of which was first published in "French Farmhouse Cookbook" (Workman, 1996). It is simple to make, and simply delicious, a perfect Tarte Tatin.

 

1 101/2-inch/261/2-cm tart shell (recipe follows)

11/2 cups/300g vanilla sugar (see editor's note)

10 tablespoons/150g unsalted butter, cut into thin slices

5 pounds/2.5kg tart apples such as Cox's Orange Pippins or Boskoop, peeled,

halved, and cored (see editor's note)

 

1. Line a baking sheet with parchment paper or lightly flour it.

 

2. Roll out the pastry on a lightly floured work surface to form an 11-inch/29-cm round. Transfer the pastry to the prepared baking sheet and refrigerate for at least 1 hour.

 

3. Spread the sugar evenly over the bottom of a very heavy 101/2-inch oven-proof skillet or flame-proof baking pan. Place the butter slices evenly over the sugar, then arrange the apple halves on top of the butter. Begin at the outside edge and stand the halves on their sides, facing in one direction with stem ends toward the center. Pack the apples as close together as possible, gently pushing them together so they are held standing by pressure. Make a second circle of apple halves inside the first, packing them in on their edges as well. Place one apple half right in the center of the second circle to fill in the small space that remains. The idea is to get as many apples into the pan as possible, while keeping them nicely arranged.

 

4. Place the skillet over the medium-low heat and cook the apples in the butter and sugar, uncovered, until the sugar turns golden brown; this will take at least 1 hour. Watch the apples closely to be sure they don't stick; you may want to adjust the heat now and then, to slow down or speed up the cooking. As the sugar and butter melt and the apples give up some of their juices, baste the apples occasionally with a turkey baster. Gradually, the sugar will caramelize the apples nearly all the way through, though they will remain uncooked on top.

 

5. Preheat the oven to 425 F/220 C/gas 8.

 

6. When the cooking juices are deep golden and the apples are nearly cooked through, remove the pastry from the refrigerator and quickly and carefully place it over the apples, gently pushing it down around them, simultaneously easing it toward the center so that if it shrinks on the sides there will still be enough of it to cover the apples. Using a sharp knife, trim off and discard any extra pastry.

 

7. Place the skillet on a baking sheet. Bake in the center of the oven until the pastry is golden, 25 to 30 minutes. Don't be concerned if the juices bubble over; the tart will be more or less juicy, depending on the variety of apple you've used.

 

8. Remove the skillet from the oven. Immediately invert a serving platter with a slight lip over the skillet. Quickly but carefully invert the two so the crust is in the bottom, the apples are on top and the juices don't run off onto the floor. Remove the skillet. Should any apples stick to it, gently remove them and reinsert them into their rightful place in the tart.

 

9. Serve generous slices as soon as the tart has cooled slightly, but is still very warm.

 

Editor's note: Loomis says that Jonagold apples can be substituted for Cox's Orange Pippin or Boskoop varieties.

 

Editor's note: Vanilla sugar can be made by burying 1 vanilla bean in 1 cup of granulated sugar in an airtight container. Store for 1 week before removing vanilla bean and using sugar. Vanilla bean can be reused.

 

For The Pastry:

 

11/2 cups/200g unbleached, all-purpose flour

Large pinch of sea salt

7 tablespoons/31/2 ounces/105g unsalted butter, chilled and cut in small pieces

5 to 6 tablespoons/75 to 95 ml chilled water

 

Place the flour and salt in a food processor, and process to mix. Add the butter and process until the mixture resembles coarse cornmeal. With the food processor running, slowly add the water and process just until combined and crumbly. Turn the dough out onto a lightly floured surface and gently press it into a ball. Let the pastry sit, covered, at room temperature for 1 hour. serves 6 - 8

 

THAI MARINATED SEAFOOD

WITH SPICY AVOCADO

Serves 6

For marinade:

1 small shallot, minced

1 small garlic clove, minced

1/8 bunch basil, chopped

1/4 bunch cilantro, chopped

1/4 bunch mint, chopped

1 lemon, juiced

2 limes, juiced

1/3 cup fish sauce

1/2 cup honey

1/4 cup grapeseed oil

1 pound Monterey Bay calamari, thinly sliced and quickly sauteed in canola or

grapeseed oil for 2-3 seconds OR 1 pound cooked Dungeness crab meat

For spicy avocado:

2 ripe avocados

1 large shallot, minced

1 small garlic clove, minced

2 limes, juiced

1 scallion, sliced thin

1 small tomato, seeded and diced

1 teaspoon Tabasco or chili sauce

2 teaspoons salt

1 teaspoon pepper

 

For marinade: In a non-reactive bowl, combine all marinade ingredients, stirring well; marinate seafood for 1 hour.

 

For spicy avocado: In a mixing bowl, roughly mash avocados with fork. Add remaining ingredients and continue lightly mixing.

 

To serve: Place seafood mixture on a serving plate. Spoon spicy avocado on top.

VARIOUS TIPS RE ZUCCHINI AND TOMATOES

I've learned , when making anything with grated zucchini, to grate it first and put it in a colander or sieve , then add the salt called for in the recipe to the grated zucchini, weigh down the zucchini with a heavy pot or whatever, and let set & drain for 1 hour or more. Then squeeze out the liquid left in the zucchini, then use as directed. I think this is the French way and it does turn out better.

 

I was asked about drying tomatoes. I've been doing this several years with a dehydrator with much success. (They could also be dried in the oven but the dehydrator is much more convenient.) The difference in taste between mine and store bought is unbelievable! And I laugh all the way down the grocery aisle when I look at those little 3 ounce packs of sun-dried tomatoes for $3.29.

 

Roma (or other paste-type) tomatoes work best, though I've dried all of the different varieties I grow. Simply wash the tomatoes, slice 1/8-1/4" thick,

and place on the racks. Rotate the racks occasionally and dry until the

tomatoes slices are leathery. Store in air-tight containers.

 

I often use the tomatoes in cream sauces to serve over pasta. When I do this, I break the tomato slices up slightly, add a little bit of water, and stick in the microwave for about 30 seconds. This re-hydrates them nicely.

This item was not written by Spike or Jamie, but having been tested, Spike says it is good.

WHAT BETTER FOR A CELEBRATION THAN SWEET CORN

 

By Kitty Broihier, ucook.com contributor

 

My mother is a huge fan of corn on the cob. Simply boiled, slathered with butter and sprinkled generously with salt and pepper, Mom's corn is an addition to roughly two out of three summertime meals.

 

When we were younger, my little sister and I would frequently grow tired of corn (not to mention that the husking chore also quickly lost its novelty) and ask in our most plaintive voices "Corn again, Mom?"

 

Now, years later, I can't think of a better way to complete a hot-weather meal than with a steaming ear of corn. In fact, my husband and I are great fans of what we call our "Corn and Tomato Dinner," which consists of corn-on-the-cob and sliced fresh tomatoes. That's it. Who needs more when the two most perfect summer foods are on the plate?

 

Yet even the most dedicated corn lovers can grow weary of boiled corn night after night. So here we offer some additional ways to put corn on your menu, without putting up a big pot of water to boil.

 

Grilling

 

Since summer often means that meals are cooked on the grill, adding a few ears of corn is practical and efficient. In fact, cooking everything on the grill makes for a tasty dinner with a minimum of fuss.

 

Prepare corn for grilling by pulling the husk down, but not off, the ear. Remove the silk and soak the ears for 30 minutes in cold water. Drain the ears and then spread margarine or butter on the kernels, and season with salt and pepper or other seasoning. Pull husks back up around the ear of corn, wrap each one in heavy-duty aluminum foil, twisting the ends to close tightly.

 

Grill over coals that have died down to embers, about 25 minutes. Waiting around for embers isn't the only way to do it, though. If placing ears over a hot fire, decrease grilling time to about eight minutes, turning occasionally. Finally, for a drier, but more smoky-flavored ear, husk the corn and place it directly on the grill. Cook over a medium-hot fire 10 to 12 minutes, turning occasionally (it will become a little charred, which is desirable in this case).

 

Microwaving

 

For in-a-hurry dinners, or for when it's just too hot to cook any other way, microwaving can't be beat. Place un-husked corn on a paper towel and microwave on high for 5 minutes (for 2 ears) or 7 minutes (for 4 ears). This method does requires husking the corn while hot, which in this case is easier to do using a paper towel to grip the husk.

 

Steaming

 

OK, so this does require boiling water, but not much! Instead of boiling a whole pot of water, only one to two inches of boiling water is needed for about four ears. Use a large pot for up to four ears, and a tall pot with a steamer basket so corn stands up if cooking more than four. Once the water is boiling, add the husked corn and steam until tender, about five to seven minutes.

 

Going off the cob

 

Although it's hard to imagine that one might have leftover cooked corn-on-the-cob, it occasionally does happen. Do not toss out this lonely ear of corn! Wrap it in plastic wrap (or cut the kernels off the cob and save them in a plastic bag or container) and refrigerate it for later creative use. Then, don't forget to actually use it.

 

Soup and chowder are traditional dishes to which leftover corn is added, but there are many more ways to use it, too. Salads, for one, are a summertime staple that can frequently benefit from a sprinkling of grilled corn kernels. Using little bits of leftover ingredients in quick pasta dishes is one of my summertime specialties, and a perfect place to make use of leftover cooked corn. Corn pudding, corn cakes, corn bread, and corn relishes are also suitable.

 

So do your part to diminish the fresh sweet corn supply this summer. My mother and I can't do it by ourselves!

WHITE BEANS WITH SAGE AND OLIVE OIL

(Fagioli all'Olio e Salvia) This is just one of several regional specialties that feature white beans. In fact, beans are such an important historic ingredient in Tuscan cooking that people of the region are called mangiafagioli (bean eaters). Traditionally, the beans in this side dish were cooked in a wine bottle; in modern versions, they are simply baked in the oven or simmered on the stove, as they are in this recipe.

1 pound dried Great Northern beans

6 cups cold water

1/4 cup extra-virgin olive oil

1 1/2 tablespoons chopped fresh sage

1 large garlic clove, minced

 

Additional olive oil

 

Place beans in large saucepan. Add enough cold water to cover by 3 inches and let soak overnight.

 

Drain beans and return to pan. Add 6 cups cold water, 1/4 cup oil, chopped sage and garlic. Bring to boil. Reduce heat to medium-low. Cover partially; simmer until beans are just tender, stirring occasionally, about 45 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool. Cover and keep chilled. Re-warm before continuing.) Using slotted spoon, transfer beans to bowl. Top with more oil. Makes 6 servings.

YOGURT CHEESE PIE

Serves 8

1 cup fresh cream cheese

1/2 cup sugar

3 large eggs

1 teaspoon grated lemon peel

1 teaspoon vanilla extract

1/8 teaspoon salt

1 1/2 cups plain non-fat yogurt

Graham cracker crust for 8- or 9-inch pie

Sweetened raspberries or sliced strawberries

 

Preheat oven to 350 degrees. With electric mixer or in food processor, beat cream cheese and sugar until smooth. Beat in eggs, one at a time, then add lemon peel, vanilla and salt. Add yogurt and beat on low just until blended.

 

Pour filling into crust. Bake until top feels dry when touched and filling jiggles slightly in center when pan is shaken, 45-50 minutes for 8-inch crust, 35-40 minutes for 9-inch crust. Cool on rack to room temperature, then refrigerate at least 4 hours. To serve, spoon berries over each slice.

 

YUCCA FRIES

Serves up to 8

2 pounds frozen yucca (cassava), available at Latin and Asian markets

4 tablespoons olive or vegetable oil

2 tablespoons lemon juice

Salt and pepper to taste

 

Boil yucca in salted water for 20 minutes or just until tender when pierced with a fork. Drain. (Pieces may crumble a bit but should not be falling apart.) Slice lengthwise into home fry-sized wedges, removing tough fibers in center. Heat 2 tablespoons of oil in skillet and pan-fry yucca in batches until golden on all sides, about 4 minutes. Sprinkle with lemon juice. Add more oil as needed and season to taste with salt and pepper. (Yucca starch is the source of tapioca.) (Yucca is

also used to control farm-yard odors and industrial odors.)

 

 

SHALOM FROM SPIKE & JAMIE



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