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

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Recipes from Spike & Jamie

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Contents Disk 232

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).

ALFREDO SAUCE

ALFREDOS NOODLES

APRICOT CHUTNEY

BANANA OATMEAL MUFFINS

BARBECUED SALMON

BLUEBERRY SLUMP

CHERRY CHEESE SUNSHINE PIE

CHICKEN AND EGG SALAD

CHILI CHERRY CHUTNEY

CHILLED UDON WITH FIVE TOPPINGS

CHINESE COLESLAW

CHOC TALK

CIDER BEEF STEW

CINNAMON HONEY MUFFINS

CITRUS SPICED BLUEBERRY JAM

COMOTION COLESLAW

COOKING FOR THE ALLERGY CHALLENGED C

CRACKER BARREL CHICKEN AND DUMPLINGS

CREAMY APRICOT PIE

DREAMCICLE SALAD

DRY HERBS IN YOUR CAR

FAST AND FRESH APRICOT ICE CREAM

FAVORITE BURGERS

FETTUCCINI ALFREDO

FORGOTTEN TORTE

FRESH APRICOT ICE CREAM

FRESH BERRY CROSTADA

GREEN FLUFF

GRILLED PORK CHOPS

HAPPILY EATING EGGS

HOLIDAY BANANA NUT BREAD

JOHNS COLESLAW

KALE SAUSAGE AND MUSHROOM STEW

KENTUCKY FRIED CHICKEN CLONE

KNOW YOUR NOODLES

LYNS SUMMER COLESLAW

MAKE YOUR OWN SHISH KEBAB PARTY

ORANGE MUFFINS

ORECCHIETTE WITH PEAS AND SHRIMP

PASTA SALAD DRESSING CLONE

PASTA SALAD WITH RICOTTA AND FETA.do

PINEAPPLE CREAM MUFFINS

PINEAPPLE NOODLE SALAD

PORK CHOPS WITH PEACHY MUSTARD SAUCE

PORK TENDERLOIN AND GRILLED VEGETABL

PRESSED CHICKEN TERRINE

PUMPKIN CHIP MUFFINS

SHRIMP OR CRAB LINGUINE SALAD

SIMPLE CHOCOLATE SAUCE

SOUTH OF THE BORDER COLESLAW

SPICED PORK CHOPS

SPICY RIB EYES WITH GRILLED SWEET ON

STEAMED FISH DUMPLINGS

STRAWBERRY SOUP

SUN DRIED TOMATO STUFFED EGGS

TANGY LIME SOUFFLE

THE BEST BLUEBERRY BANANA MUFFINS.do

UNSLOPPY JOES

ZUCCHINI AND PARMESAN TUILES

 

 

 

 

ALFREDO SAUCE

8 ounce package of cream cheese

2 sticks butter

1c. milk

1 1/2 c. Parmesan cheese

A dash of garlic salt or powder

Heat until melted. Thin with milk if needed. This is enough for a 12 ounce box of Fettuccini. This sauce is fantastic over baked chicken breasts.

ALFREDOS NOODLES

1/2 Pound Noodles, 1/4 inch wide

1/4 Pound sweet butter, Melted

1 Cup heavy cream, warmed

3/4 cup freshly grated Parmesan cheese

Salt to taste

1/4 teaspoon ground pepper

Have a large bowl warmed and ready before you cook the noodles. Drain the

cooked noodles and put them into the bowl. Quickly add remaining

ingredients, tossing briskly to coat all the noodles and serve at once. We

think that there is enough sauce in this recipe for twice the noodles.

Serve extra parmesan on the side. Use fresh fettuccine from the deli dept or

make your own. Warm the cream and butter together while cooking the noodles.

APRICOT CHUTNEY

Makes about 8 half pints

 

Gill de Villiers is responsible for this delicious chutney, which she finds is "absolutely wonderful with any savory dish -- except those strongly tomato and basil -- even veggie casseroles, sandwiches and salads." As for credit to the creator, she says the recipe is so old that the original source has long been forgotten.

 

She says you can chop the fruit and onions in a food processor, but not too finely. It's not a sauce.

 

4 pounds fresh apricots, chopped

1 pound golden raisins

1 peeled, cored and chopped tart green apple (such as Granny Smith)

2 cups apple cider vinegar

3 large onions, chopped

8 cloves garlic, crushed

2 teaspoons fresh ginger, chopped

1 small chili, seeded and chopped (see note)

1 cup firmly packed light brown sugar

2 teaspoons curry powder

1 teaspoon ground allspice

 

Wash 8 half-pint jars and fill with hot water until needed. Prepare lids as manufacturer directs.

 

In a large non-aluminum pot, combine the apricots, raisins, apple, vinegar, onions, garlic, ginger, chili, brown sugar, curry powder and allspice. Bring to a boil, then reduce heat and simmer gently for up to 1 hour, stirring occasionally, until the mixture is about the consistency of apricot preserves.

 

Ladle the mixture into jars, attach lids and let cool slightly. Store in refrigerator for several weeks.

 

Note: Wear gloves when handling fresh, canned, dried or pickled chilies; the oils can cause a burning sensation on your skin.

 

BANANA OATMEAL MUFFINS

Mix #1 - large bowl:

1 cup flour

1 1/4 cup oats

3 tsp baking powder

1/2 tsp salt

1/4 tsp cinnamon

Mix #1 - medium bowl:

1/3 cup oil

1/2 cup sugar

1/2 cup brown sugar

2 eggs, beaten

2 bananas, mashed

Add mix #2 to mix #1. Mix until all ingredients are moist. Bake 20 minutes at

400° in greased or papered tins.

BARBECUED SALMON

 

8 cloves garlic, finely chopped

1 teaspoon salt

1/4 cup finely chopped fresh parsley

2 tablespoons minced sun-dried tomatoes

1/4 cup olive oil

1 1/2 pounds salmon fillet, boned

 

In a bowl, mash garlic with salt, add parsley, tomatoes and oil, mix well. Refrigerate, covered, overnight.

 

Preheat grill. Place salmon skin-side down and make 2 lengthwise slits, cutting to skin but not through it, to divide fish into thirds. Spread half of garlic mixture over fillet and into slits. Place skin-side down on a greased grill rack. Cover grill, cook over low heat 10 to 15 minutes. Spread rest of garlic mixture on fish and cook, lid down, over medium heat for 15 minutes more, or until fish flakes easily.

 

Remove from grill by inserting spatulas between skin and flesh, lifting fillet and leaving the skin on the grill. Makes 3-4 servings. Along with this I served baby spinach, washed well, drained, put into frying pan with 3 chopped garlic cloves and about 2 tablespoons of oil, salt and pepper, cook until limp and serve with fish. This not only makes a very tasty meal, along with a small salad, but is fast and easy.

BLUEBERRY SLUMP

 

4 cups blueberries, fresh or frozen

1/2 cup water

3/4 cup sugar

2 tablespoons butter

1 cup flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup sugar

1/2 cup milk

 

Slump: combine blueberries, water, 3/4 cup sugar and butter, in 2 to 3-quart

covered sauce pan. Bring to a boil and simmer. Mix remaining ingredients to make stiff batter. Spoon over hot mixture as for dumplings. Cover tightly and simmer 12 minutes. Do not uncover during cooking. Serve hot with fresh cream or sour cream.

 

Baked slump: combine blueberries, water, 3/4 cup sugar and add to greased 2-quart casserole. Bake in preheated 400F oven until mixture simmers. Make topping by blending dry ingredients, cutting in butter and adding milk. Spoon over hot berries. Bake for 20 minutes. Serve hot with fresh cream or ice cream. Sprinkle with cinnamon if desired.

CHERRY CHEESE SUNSHINE PIE

2 graham cracker crumb pie crusts

1 8oz package cream cheese, softened

1 can sweetened condensed milk (NOT evaporated milk)

1 small package (4 servings) instant lemon pie filling

1/2 cup milk

1 can cherry pie filling

1 small tub whipped topping

In large mixing bowl, beat cream cheese until smooth. Add condensed milk while continuing to beat, then add lemon pie filling. Mix until smooth. Add regular milk and mix again (at this point, mixture should be thick and creamy but not stiff. If stiff, GRADUALLY add a little more milk). Pour half of mixture into each pie shell; chill for 1/2 hour. When chilled, spread each pie with half of cherry pie filling, then with 1/2 tub of whipped topping. May be refrigerated or frozen for serving later. If freezing, allow to thaw in refrigerator 4-6 hours before serving.

CHICKEN AND EGG SALAD

Serves 4

4 teaspoons curry powder, preferably Madras-style

1 teaspoon ground cumin

3/4 cup mayonnaise

1/8 teaspoon cayenne pepper (optional)

2 1/2 to 3 cups 1-inch pieces cooked chicken

4 large eggs, hard cooked, peeled and quartered

1/2 cup diced, peeled crisp apple

1/2 cup diced sweet onion

2 tablespoons dried currants

1/2 cup toasted, skinned, coarsely chopped hazelnuts

Salad greens, preferably Boston or Bibb lettuce

 

Sprinkle curry powder and cumin in a small dry skillet and heat over low until spices are fragrant, about 1 minute. Remove and transfer to a small bowl; add mayonnaise and cayenne, if using, and stir until blended.

 

In a large bowl, combine chicken, eggs, apple, onion and currants. Gently fold in mayonnaise mixture. Sprinkle hazelnuts over top and stir salad just once. Serve at room temperature or chilled on salad greens.

CHILI CHERRY CHUTNEY

Makes about 4 half pints

 

2 pounds dark, ripe cherries (31/2 cups)

21/2 cups golden raisins

1 cup chopped yellow onion

1 cup apple cider vinegar

1 cup firmly packed brown sugar

Half of 1 small jalapeno chili, seeded and chopped (see note)

1 teaspoon ground allspice

1/2 teaspoon salt

1 1/4-inch-thick slice fresh ginger, chopped

1/4 teaspoon red pepper flakes

 

Wash 4 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

 

Halve and pit the cherries. Place them in a large, non-aluminum pan and add the raisins, onion, vinegar, brown sugar, jalapeno chili, allspice, salt, ginger and pepper flakes. Stir over low heat until sugar dissolves, then bring the mixture to a boil over medium-high heat and cook for 3 minutes. Reduce the heat and simmer until the chutney thickens, about 20 minutes.

 

Ladle the chutney into 1 hot jar at a time, leaving 1/4-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (15 minutes 1,000 to 6,000 feet; 20 minutes above 6,000 feet).

 

Note: Wear gloves when handling fresh, canned, dried or pickled chilies; the oils can cause a burning sensation on your skin.

 

CHINESE COLESLAW

Makes 8 servings

 

1 large head green cabbage (or 20 ounces packaged shredded cabbage)

8 green onions, trimmed and thinly sliced

3/4 cup sliced almonds, toasted (see note)

1/2 cup sesame seeds, toasted (see note)

2 3-ounce packages ramen noodles, broken up and uncooked (discard flavor

packets)

Vinaigrette (which see)

Garnishes: green onion brushes, toasted sliced almonds (see note)

 

Just before serving, combine cabbage, green onions, almonds, sesame seeds and ramen noodles and toss with just enough dressing to moisten.

 

Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.

 

Note: To toast seeds, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to burn.

 

Note: Starting at the root end of the green onion, cut 1 to 11/2 inches up the stem in quarters or sixths and put in ice water for at least 2 hours. This will make it separate and curl on the ends.

Vinaigrette: Combine olive oil, vinegar and sugar in a large bowl. Mix until sugar is almost dissolved (about 5 minutes). If you would like to speed up this process, you can put the mixture in a small saucepan and heat over medium heat until sugar is dissolved, but it must be cooled completely. Add salt and pepper to taste.

CHOC TALK

Chocolate mavens, like wine connoisseurs, gather in private homes for chocolate tastings, discussing aspects of ``fruitiness,'' ``mouth-filling richness'' and whether a particular sample has a ``smooth finish.''

Want to sound choc-savvy? Here are some terms to use:

 

Temper -- A slow cooling whereby chocolate becomes glossy and malleable.

 

Snap -- Well-tempered chocolate should snap cleanly ``and rather suddenly'' when broken.

 

Mouth feel -- ``You want a chocolate that when it melts, it seems it will melt forever, bathing your tongue forever and ever,'' said John Scharffenberger, co-founder of Scharffen Berger Chocolate Maker.

 

Bloom -- Gray streaks or blotches on surface that occur when chocolate is stored at too high a temperature.

 

Finish -- The balance of acids and tannins is said to give chocolate a soft, hard or short finish.

 

Seize -- When melted chocolate clumps and hardens due to the introduction of moisture.

 

Dutching -- Addition of alkaline to remove harshness often coming from over-roasted beans.

 

Xocolatl -- Aztec word for chocolate that means ``bitter water.'' Aztecs drank an unsweetened beverage made from cocoa beans that was thought to be an aphrodisiac. Kings often drank 50 goblets a day.

CIDER BEEF STEW

 

2 pounds beef stew meat, cut in to 1-inch cubes

2 T vegetable oil (I use olive)

3 c apple cider

2 T cider vinegar

1/4 to 1/2 t dried thyme

2 t salt, optional

1/4 t pepper

3 medium potatoes, peeled and cubed

4 medium carrots, cut into 3/4-inch pieces

3 celery ribs, cut into 3/4-inch pieces

2 medium onions, cut into wedges

1/4 c all-purpose flour

1/4 c water

 

In a Dutch oven, brown beef in oil; drain. Add cider, vinegar, salt if desired, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 1 1/4 hours. Add potatoes, carrots, celery and onions; return to a boil. Reduce heat; cover and simmer for 30-35 minutes or until beef and vegetables are tender. Combine flour and water until smooth; stir into stew. Bring to a boil; boil and stir for 2 minutes. 8 servings.

Note: You can add more potatoes and use baby carrots instead of regular carrots. You may also add peas.

CINNAMON HONEY MUFFINS

3/4 Cup unprocessed bran

1 Cup low-fat buttermilk

1 egg, beaten

1/4 Cup honey

1/4 Cup vegetable oil

1/2 Cup raisins

1/2 Cup grated carrots

1 1/4 Cup sifted all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon nutmeg

1/2 teaspoon cinnamon

1. Preheat oven to 425 degrees. Coat muffin pan with nonstick spray.

2. In medium bowl, combine bran, buttermilk, egg, honey, oil, raisins and

carrots. Let stand 10 minutes.

3. In large bowl, sift together remaining ingredients.

4. Make well in center and add bran mixture. Stir just until dry

ingredients are moistened. Batter should be lumpy. Do not over mix.

5. Spoon batter evenly into 12 muffin pans.

6. Bake 15 to 20 minutes or until tester comes out clean when inserted in

center of muffin.

Makes 12 muffins.

These muffins can be frozen. When cool, put in a freezer bag.

CITRUS SPICED BLUEBERRY JAM

Makes 4 half pints

 

2 1/2 cups coarsely chopped blueberries

2 1/2 cups granulated sugar

1 cup honey

1 tablespoon fresh-squeezed lemon juice

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon fresh orange peel (orange part only)

1 3-ounce pouch liquid fruit pectin

 

Wash 4 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

 

Combine the blueberries, sugar, honey, lemon juice, cinnamon, nutmeg and orange peel in a large, non-aluminum pot. Bring to a full rolling boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat and stir in pectin.

 

Ladle the hot jam into 1 hot jar at a time, leaving 1/4-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (15 minutes 1,000 to 6,000 feet; 20 minutes above 6,000 feet).

COMOTION COLESLAW

Makes 10 servings

Dressing:

 

4 ounces crumbled blue cheese, or more to taste

1 15-ounce jar Marzetti's Cole Slaw Dressing

 

Slaw:

 

1 head cabbage, chopped

1/2 small red onion, minced (optional)

Salt and pepper to taste

8 ounces bacon, cooked, drained and crumbled

 

To make the dressing: Stir the blue cheese into the bottled dressing.

 

To make the slaw: In a large serving bowl, combine the cabbage and onion. Toss with the dressing and salt and pepper to taste. Sprinkle with crumbled bacon and serve immediately.

 

 

NEW ENGLAND CLAM CHOWDER

 

3 cups fish stock or water

1 cup dry white wine

8 pounds of clams

1/4 pound sliced bacon, cut in 1-inch pieces

3 medium onions, chopped

2 pounds of potatoes (about 3 medium sized), peeled and diced

2 cups of heavy cream

1 bouquet garni (thyme, a bay leaf, and parsley tied up in cheesecloth)

 

In a large pot, bring the stock and wine to a simmer. Add the bouquet garni. Add the clams, cover, and cook until the clams have opened (7 minutes or more for smaller clams, up to 15 minutes for large chowder clams.) Remove the clams from the pot, remove the clams from the shells and set aside. Strain the cooking liquid through three layers of cheesecloth or a clean kitchen towel to remove sand, and set aside.

 

Cook the bacon until the pieces begin to crisp. Remove the pieces with a slotted spoon and set aside. Add the onion to the bacon fat over low heat, and cook the onions until they are soft, but not brown. This may take 20 minutes. Pour in the clam cooking liquid, add the potatoes, and simmer gently until the potatoes are cooked through - probably another 20 minutes or so.

 

Five minutes before you're ready to serve, add the clams, bacon and cream to the soup. Season with freshly ground pepper; salt is probably unnecessary. Serve with crackers or croutons. This makes 6 to 8 servings.

 

If, in lovely summer weather, you have fresh corn available, cut the kernels from a few cobs and add them to the soup in the last 5 to 10 minutes, as well.

Some day we'll tell you how we make a Manhattan chowder, but not until we win some awards with it.

 

MUSHROOM KETCHUP

 

4 pounds mushrooms (preferably crimini)

7 Tbsp coarse salt

1 cup red wine vinegar

2/3 cup cider vinegar

1 medium red onion, finely chopped

1 clove garlic, finely chopped

1/2 tsp ground black pepper

1/4 tsp ground ginger

1/4 tsp ground allspice

1/4 tsp ground mace or nutmeg

 

Clean the mushrooms and chop them coarsely. Spread them out on waxed paper on a large baking sheet. Sprinkle with the salt, cover and refrigerate for two to three days, squeezing them occasionally with your hands. Drain them and rinse them well.

 

Combine them with the other ingredients in a saucepan, bring to a boil, reduce the heat and simmer for about 30 minutes, stirring often. Strain the mixture into a clean saucepan, pressing out all the liquid. Bring to a simmer again, then strain again through a dampened cheesecloth.

 

Note: Now, it may shock some of our readers to hear this, but for the recipe for Mushroom Croustades, which calls for a modest 2 teaspoons of mushroom ketchup, we would probably not embark on the multi-day journey to produce it. We might ignore that line in the recipe entirely, or use a half teaspoon of olive oil, a half teaspoon of vinegar, and a teaspoon of beef stock, and hope for the best. It would not be the real thing, but occasionally we live on the edge.

COOKING FOR THE ALLERGY CHALLENGED CHILD

 

By Rebecca Reilly, ucook.com staff writer

 

Healthy Cooking For Kids is a book I wish I had had when the results of my 7-year-old son's allergy tests came back. Even though I am a professional cook, and had at the time been preparing foods that were gluten free, and had taught classes using soy to replace dairy products, when I read the results I literally sat down and cried. It took me hours of work and tons of paper before I got the hang of a 4-day rotational diet. This book would have been an immeasurable help.

 

The dishes in Shelly Null's vegan book are not just for kids. They will appeal to the whole family. And no one will feel deprived. From snacks to desserts, this book is loaded with great recipes. Ma-Cheeze Nacho, Trail Mix, Peanutty Neato Burritos, and Perfect Party Popcorn Balls are treats that an allergic child will have no trouble eating as well as sharing with his or her friends. The section on pasta has a Creamy Spinach and Pine Nut Fusilli that can be served at a dinner party. The dessert section has 29 great recipes. There is a sweet potato pie with a gingersnap crust that can be serve with a vanilla whipped "cream." I love the "chocolate" chip cookies. The recipe uses carob instead of chocolate, maple syrup instead of sugar, and bananas and oil to replace butter and egg. Perfect for my son.

 

This cookbook is definitely user friendly. For the parent who is just embarking on this journey, Healthy Cooking For Kids will inspire you, not overwhelm you. The beginning of the book will acquainted you with ingredients and terms, and generally what to be aware of. The middle is full of wonderful recipes that will surely become family favorites. The back section has suggested menus, food value information, suggestions on where to purchase ingredients from wholesalers, as well as a directory of physicians who specialize in pediatric allergies, family practice, and environmental medicine.

 

Null has written a comprehensive guide for parents of children with allergies, but her suggestions would be well received in many household. Her father, the author and nutritionist Gary Null, says, "If every child had parents who used the information in this book, we could prevent a major portion of the next generation's illnesses."

 

 

 

 

CRACKER BARREL CHICKEN AND DUMPLINGS CLONE

Chicken and broth:

3 1/2 qts. water

1 3-4 lb chicken, cut up

1 1/2 t. salt

1 small onion, sliced

2 stalks celery, chopped

1 clove garlic, peeled, quartered

1 bay leaf

4 - 6 whole parsley leaves

1 t. coarsely ground black pepper

1 T. lemon juice

l package of low-sodium chicken bouillon

Dumplings:

2 c all-purpose flour

1 tbsp baking powder

1 1/4 tsp salt

1 c plus 2 T. milk

Bring water to boil in a large pot. Add the chicken, 1 tsp salt, onion, celery, garlic, bay leaf, and parsley to the pot. Reduce heat to simmer and cook the chicken, uncovered for 2 hours. The liquid will reduce by about one third.

When the chicken has cooked, remove it from the pot; set it aside. Strain the stock to remove all the veggies and floating scum. You only want the stock and the chicken, so toss everything else out.

Pour 2 qts. of the stock back into the pot. Add the pkg. of low-sodium chicken bouillon. You may want to use a smaller pot than you used before. Add coarsely ground pepper, the remaining 1/2 tsp salt, and the lemon juice, then reheat the stock over med. heat while preparing the dumplings.

 

For dumplings, combine the flour, baking powder, 1 1/4 t. salt, and milk in a med. bowl. Stir well until smooth, then let the dough rest for 5 - 10 min. Roll the dough out onto a floured surface to about a 1/2" thickness. Cut the dough into

1/2" squares; drop each square into the simmering stock. Use all of the dough. The dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy. Simmer for 20 - 30 min until thick. Stir

often.

While the stock is thickening the chicken will have become cool enough to handle. Tear all the meat from the bones and remove and discard the skin. Cut into bite sized pieces and drop into the pot.

Continue to simmer the chicken and dumplings for another 5 - 10 min., but don't stir too often so that the chicken pieces stay a nice size and don't fall apart. When gravy has reached the desired consistency, ladle four portions onto

plates or bowls and serve hot. Serve with your choice of veggie and bread, if desired.

CREAMY APRICOT PIE

Makes 6 to 8 servings

 

1 15-ounce can apricot halves

1 egg yolk

1 12-ounce can evaporated milk

1 4-serving package cook-and-serve vanilla pudding mix

1 9-inch pastry shell, baked

2 teaspoons cornstarch

1 5 1/4-ounce can apricot nectar (2/3 cup)

1/4 cup sliced almonds, toasted (see note)

 

Drain apricots, reserving 1/2 cup juice; set apricots aside.

 

In a saucepan, combine egg yolk, evaporated milk and reserved apricot juice; stir in the pudding mix until smooth. Bring to a boil over medium heat; cook and stir until thickened. Chop1/2cup apricots; add to pudding. Pour into pastry shell. Refrigerate.

 

Make glaze by combining cornstarch and apricot nectar in a saucepan until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cut the remaining apricots into thirds; arrange over pudding layer. Spoon glaze over top. Sprinkle with almonds. Chill until serving.

 

Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.

DREAMSICLE SALAD ICICLE

1- 3 oz. box of orange jello

1 - 3 oz box of vanilla pudding (cook and serve)

1 - 3 oz box of tapioca pudding

1 - 4 oz. can of mandarin oranges (drained)

1 - 8 oz. tub of whipped topping

3 cups water

 

Bring water to boil, add jello and puddings, stirring well. Bring to boil again. Remove from heat. Cool then add whipped topping and oranges. Refrigerate until set. (It usually takes around an hour to set.)

DRY HERBS IN YOUR CAR

Take your oregano along on your commute

READER SAYS YOUR CAR CAN PUT YOU ON THE ROAD TO DRIED HERBS

BY KIM BOATMAN, Mercury News

 

If we all listen to Jean Gallup, we can toss those little pine tree-shaped air fresheners.

 

Gallup, of Cupertino, has a most unusual suggestion for Jill Giampedraglia, who wants a good method for drying herbs. Simply take your oregano along on the morning commute.

 

``Her car is a perfect herb dryer,'' e-mailed Gallup. ``It heats up to about 120 degrees on these hot days; it's dust-free and makes the car smell great.''

 

Gallup dries herbs and rose petals on plastic nursery flats lined with cheesecloth, then placed in her car. But she said you can also string a line from hook to hook in the back seat, as long as it doesn't impede your view out the rearview mirror.

 

Gallup's e-mail transported me back to my late great-aunt's home in Etowah, Tenn. Aunt Beulah, an endlessly fascinating woman with a penchant for poetry and fine literature, dried apples on trays laid on the shelf behind the back seat of an old car in her back yard. I can still taste the fried pies my grandmother used to make with dried apples and peaches, and I'm sometimes tempted to try the technique.

 

If you're looking for a more conventional drying technique, however, Carol Martin has used the following method for years with good results: Lay a single layer of paper towels on a cookie sheet or a similar tray. Pull the herb leaves off the stems and leave them on the tray for about a week, or until completely dry. Store the dried herbs in plastic bags or glass jars.

 

Elinor Hein of Saratoga says her dad, 94-year-old San Jose native Sam Pace, has a great trick for drying herbs. He picks the herbs, strips the leaves into a brown paper bag and gathers it tightly at the top, just crunched, not tied. He then sets it out in the sun to dry for the day.

 

I clearly have a bit of my great aunt in me. I've been known to dry lavender by tying bunches to the aluminum ladder propped up in a corner of the garage. (Since we're not eating it, I don't worry too much about the cleanliness of the conditions.) Of course, it's sometimes a surprise to pull the ladder out to do housework and find a few bunches of lavender hanging there!

 

 

FAST AND FRESH APRICOT ICE CREAM

Makes about 41/2 cups

1 quart vanilla ice cream, softened

1 pound ripe, fresh apricots (2 cups finely chopped)

 

Quickly stir ice cream and apricots together in large bowl to combine. Spoon into freezer container. Freeze for 1 hour; stir mixture to get an even distribution of apricots. Return to freezer and freeze for 3 hours or until firm. Place ice cream in refrigerator 15 minutes before serving to soften slightly.

FAVORITE BURGERS

1 3/4 cups potatoes -- shredded

1 pound ground chuck

1/2 cup chopped mushrooms

1/4 cup diced onion

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon black pepper

1/4 teaspoon paprika

Vegetable cooking spray

Place shredded potatoes between paper towels, and squeeze until barely

moist; combine with next 7 ingredients. Shape into 8 patties. Coat grill

rack with cooking spray; place on grill over medium-hot coals. Place patties

on rack, and cook 8 minutes on each side or until done. Yield: 8 servings.

FETTUCCINI ALFREDO

4-6 servings

5 T butter

2 T dry vermouth

1 c heavy cream

2 egg yolks

Cook over low heat for 5 minutes or so, until it starts to thicken. Once

sauce starts to thicken, add 1 cup Parmesan cheese. Cook until desired

consistency Serve over 12-16 oz (measured dry) cooked fettuccini noodles.

FORGOTTEN TORTE

WITH FRESH BERRIES AND WHIPPED CREAM

Makes 8 servings

 

If you gradually add your sugar after the soft-peak stage when beating egg whites, they form a light, lovely meringue. My favorite fruit topping for this is a combination of peaches or nectarines and two or three different kinds of berries mixed together in a bowl and sprinkled lightly with sugar and a dash of kirsch.

 

1 cup egg whites, at room temperature (from about 7 eggs)

1/4 teaspoon salt

1/2 teaspoon cream of tartar

1 teaspoon vanilla

1/2 teaspoon almond extract

2 cups granulated sugar (divided), plus additional to sweeten whipping cream

1 cup whipping cream

4 cups Marionberries, raspberries, strawberries or sliced peaches

 

Preheat the oven to 450 degrees.

 

Put the egg whites in a large glass or stainless steel mixing bowl and bring to room temperature. Beat until soft peaks form. Sprinkle in the salt, cream of tartar, vanilla and almond extract and continue beating. Slowly add 11/2 cups sugar while continuing to beat until all of the sugar is added and a nice meringue has formed.

 

Butter the bottom only of a standard-sized angel food cake pan. Transfer meringue to pan, place in the oven and immediately turn off the heat. Leave in the oven overnight.

 

Next morning, turn out onto a serving plate. Chill, lightly covered with plastic wrap, in the refrigerator.

 

An hour before serving, whip the cream and lightly sweeten. Use it to frost the cake. Sprinkle remaining 1/2 cup sugar over berries and/or peaches. Spoon fruit on each serving.

FRESH APRICOT ICE CREAM

Makes about 2 quarts

1 12-ounce can fat-free evaporated milk

1 envelope plain gelatin

3/4 cup granulated sugar

11/2 cups finely diced, ripe fresh apricots (about3/4pound)

1 12-ounce can apricot nectar (11/2 cups)

2 cups plain low-fat yogurt

1 teaspoon vanilla or 1/2 teaspoon grated orange peel (orange part only)

7 pounds small ice cubes

1 cup rock salt or table salt, according to ice cream maker directions

 

Combine milk and gelatin in large saucepan. Heat on medium heat, stirring often, until gelatin dissolves. Add sugar and heat until it dissolves. Using a wire whip, stir in apricots, apricot nectar, yogurt and vanilla.

 

Pour mixture into canister of ice cream maker and assemble the machine. Make alternate layers of ice and salt around the canister. Churn 20 to 30 minutes or until softly frozen. Pack into containers and freeze. For best flavor, let ice cream soften slightly before serving.

FRESH BERRY CROSTADA

Makes 8 to 10 servings

Mascarpone, a rich, triple-cream fresh cheese, is sold in Italian markets, specialty shops, cheese shops and some supermarkets. Mixed with cream and a little orange liqueur, and spooned into a hazelnut and cornmeal crust, it makes a dreamy base for the mixed summer berries scattered on top.

 

Crust:

1 cup unbleached all-purpose flour

1/3 cup granulated sugar

1/4 cup yellow cornmeal, preferably stone-ground

1/4 cup ground shelled hazelnuts

1/2 teaspoon salt

6 tablespoons unsalted butter, chilled and cut into pieces

1 teaspoon grated lemon peel (yellow part only)

1 egg, at room temperature, lightly beaten

 

Filling:

 

1/3 cup heavy whipping cream

1 8-ounce container mascarpone cheese, at room temperature (1cup)

1/4 cup powdered sugar, plus more for dusting

2 tablespoons orange-flavored liqueur

1 cup fresh blackberries

1 cup fresh blueberries

1 cup fresh raspberries

 

To make crust: Combine the flour, sugar, cornmeal, hazelnuts, salt and butter in the bowl of a food processor fitted with a metal blade; pulse until the mixture resembles coarse meal.

 

Transfer to a large bowl and stir in the lemon peel. Add the egg and toss with a fork until the dough holds together when pressed between your fingertips.

 

Gather into a ball. Coat bottom and sides of a 10- or 11-inch tart pan with removable bottom with nonstick cooking spray. Press the dough into the bottom and up the sides. (Use floured finger tips if dough is soft.) Pierce the bottom of the dough all over with the tines of a fork. Cover with plastic wrap, and refrigerate for at least 1 hour or overnight.

 

Preheat the oven to 350 degrees.

 

Remove the chilled crust from the refrigerator and line it with aluminum foil. Fill with pie weights or dried beans and bake for 20 minutes. Remove the weights and foil. Pierce the crust again in several places to deflate it. Bake for 8 to 10 minutes longer, until lightly browned. Transfer to a wire rack to cool completely.

 

To make filling: In the bowl of an electric mixer set on high speed, whip the cream with a wire whip or beaters until stiff; set aside.

 

In a small bowl, stir together the mascarpone, powdered sugar and liqueur. Fold the whipped cream into the cheese mixture.

 

Spoon into the crust, smoothing the top so that the surface is even. Scatter the berries over the filling and dust with more powdered sugar. Remove the sides of the tart pan. Serve immediately, or cover and refrigerate for no longer than 12 hours.

 

Editor's note: To get a smooth filling, it is important to have mascarpone cheese at room temperature.

GREEN FLUFF

2 packages instant pistachio pudding

2 8 oz or 1 16 oz container cool whip

1 can crushed pineapple, drained

1 package small marshmallows (can use colored marshmallows.)

 

Place the pudding and cool whip in a bowl and begin to blend until mixed. Add the crushed pineapple and marshmallows and continue to blend until all the pudding is well blended. Place in icebox for up to 2 hours for the flavors to incorporate. I have served this at many picnics and church functions and there is not a drop of it left. You can use fruit cocktail if you prefer instead of crushed

pineapple.

GRILLED PORK CHOPS

1 tbsp. minced onion

1/4 cup water

1/4 cup soy sauce

1/8 cup brown sugar

!/8 cup lemon juice

1 tsp. garlic

4 pork chops

Combine ingredients and pour over chops in a marinator. Marinate several hours or overnight. Grill chops 4 minutes, turn baste and grill 4-7 minutes more or until done.

HAPPILY EATING EGGS

 

By Kitty Broihier, MS, RD, ucook.com contributor

Some of us missed the news that eggs were high in cholesterol and exiled onto the list of "don't eat" foods. We've been eating eggs regularly and enjoying them for years without any ill effects. Why? It's quite simple: the scientists and nutritionists, including me, were wrong.

 

The poor egg's reputation has been unjustly shattered, and now it's time to make amends. First, let's consider all the great things eggs have going for them. They are high in protein, low in sodium, contain little fat and only have 70 calories each. A large egg has about 213 mg of cholesterol, which according to a recent re-analysis of eggs is 22 percent less than previously thought.

 

New research also indicates two new thoughts about how cholesterol works in the body. First, for most people, it's the amount of saturated fat in the diet - not the actual amount of cholesterol eaten - that affects blood cholesterol levels. It's much more effective to lower cholesterol by cutting how much saturated fat you eat than to worry about how much cholesterol you eat.

 

Second, there apparently is only a segment of the population that could be considered "cholesterol-sensitive," meaning those people who have moderately high blood cholesterol as well as high triglycerides (another measure of fat in the blood), and those are the people who need to watch their dietary intake of cholesterol.

 

Nutrition researchers studied the effects of eggs on a group of "cholesterol-sensitive" people and a group of people who had high blood cholesterol only. The cholesterol-sensitive people experienced an increase in blood cholesterol after eating two eggs per day for 12 weeks. Eating eggs had no effect on the cholesterol levels of people with high blood cholesterol only, according to the results of the study published in the "Journal of the American College of Nutrition".

 

But there's even more good news about eggs: new and improved ones contain omega-3 fatty acids.

Now that eggs have gotten a break from bad press about cholesterol, egg producers have turned their attention to improving the "perfect food." Companies such as Eggland's Best, Inc., Pilgrim's Pride and Egg Innovations are feeding hens special diets to create eggs with improved nutritional profiles.

 

Most of these "designer" eggs contain significant amounts of omega-3 fatty acids, substances thought to have a broad range of beneficial effects.

 

Omega-3s are called "essential" fatty acids because the body cannot make them; we need to get them from foods. Fatty fish such as mackerel and salmon are good sources, but price, availability and concerns about seafood may prevent people from getting enough Omega-3s from fish. On the other hand, nearly everyone can cook an egg, and the omega-3-enhanced eggs taste and cook up just like regular old-fashioned eggs. Their cost, however, is significantly higher than regular eggs, (usually between $2.50 and $3.00/dozen). But they're still cheaper than salmon.

 

HOLIDAY BANANA NUT BREAD

 

2 large eggs, lightly beaten

1 cup mashed ripe banana

1/2 cup unsalted butter or margarine, melted

1 teaspoon vanilla extract

1 1/2 cups all purpose flour

1 cup sugar

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup toasted, chopped pecans*

1/4 cup flaked coconut

1/4 cup raisins

 

Preheat oven to 325F. Combine first 4 ingredients in a large bowl; stir well. Combine flour, sugar, baking soda and salt; add to banana mixture, stirring until well blended. Stir in pecans, coconut and raisins.

 

Spoon batter into a greased and floured 8 1/2 x 4 1/2 x 3-inch loaf pan. Bake at 325F for 1 hours and 10 minutes or until a wooden pick inserted in center comes out clean. Cover with aluminum foil the last 15 minutes of baking, if necessary, to prevent over browning. Cool in pan on a wire rack for 10 minutes; remove from pan, and let cool completely on a wire rack. Yield: 1 loaf

 

It is good to toast the pecans, then cool, then chop. Toasting really brings

out the flavor of nuts.

 

Note: If you would like, you can double this recipe. Double all the ingredients with the exception of the FLOUR. Only increase the flour to 2 1/2 cups, not 3 cups. Works very well.

JOHNS COLESLAW

Makes 10 servings

Combine shallot, sugar and vinegar in a small bowl and let sit 1 hour.

Toss with cabbage, radicchio and lettuce.

Add oil, salt and pepper to taste. Allow to marinate at least 10 minutes.

KALE, SAUSAGE, AND MUSHROOM STEW

Serves 4

1 tablespoon extra-virgin olive oil

3/4 to 1 pound Italian sausage, sweet or hot, cut into 1-inch pieces

1 pound kale, leaves stripped from stems, stems reserved

3/4 pound trimmed and sliced mushrooms

1 tablespoon roughly chopped garlic

1 tablespoon hot paprika or dried red chili flakes, or to taste

Salt and pepper

2 cups chicken stock or water

 

Put olive oil in large deep skillet or casserole, and turn heat to medium-high; 1 minute later, add sausage and cook without stirring until well browned on one side, about 5 minutes. Meanwhile, chop kale stems into 1/2-inch lengths and shred leaves.

 

Stir sausage and let brown a bit more. Remove it with a slotted spoon (don't worry if it isn't cooked through). Cook mushrooms in remaining fat, stirring occasionally, until lightly browned, about 10 minutes. Remove with a slotted spoon and keep warm.

 

Add kale stems and cook, stirring frequently, until they begin to brown, 3 or 4 minutes. Turn heat to medium and add garlic, paprika or chili flakes, kale leaves, salt and pepper; stir and cook about 1 minute. Return sausage to pan and add stock or water. Raise heat to high and cook 5 minutes, stirring occasionally and scraping bottom of pan with wooden spoon. Add salt and pepper to taste, ladle stew into bowls and top with reserved mushrooms.

 

 

 

 

KENTUCKY FRIED CHICKEN CLONE

5 pounds Flour

1/2 cup Accent(r) seasoning mix

3 tablespoons Oregano

1 tablespoon Thyme

1 tablespoon Cumin

1 cup Salt

1 tablespoon Paprika

1 tablespoon Cayenne

Mix dry ingredients together. Store in airtight container. (This makes a big mix.)

To use:

Put desired amount of the dry mix into a bag or bowl. In a separate bowl, beat 2 eggs & 1/3 cup milk together for each 1 cup of dry mix used. Dip chicken pieces in wet mixture, then in dry. For extra crispiness coat again. Deep fry in shortening or in vegetable oil until juices run clear and chicken is no longer pink.

Notes: Do NOT put any unused dry mixture back in the container after dipping chicken pieces into it. It MUST be discarded. For this reason, never dip your chicken right into the storage container of dry mix. Yield: a LOT!

KNOW YOUR NOODLES

Here's a guide to some commonly available Japanese noodles:

Udon, square or round wheat noodles, is a perfect vehicle for leftover meat and vegetables, like chicken strips and spinach or snow peas.

 

Soba, buckwheat noodles, is often served cold, topped with thin strips of nori (seaweed). The brown, square-cut soba gives a hint of its origins without being grainy.

 

Chuka soba, literally Chinese soba, is often served with toppings like thin strips of scrambled egg, ham and cucumber.

 

Somen, very thin wheat noodles, is served atop ice or bathed in a pool of cold water, to make sure it's well-chilled before dipping.

 

Ramen, Chinese-style egg noodles, comes in instant varieties as well as dried and fresh. Most is intended for soup, but some is for stir-frying.

 

 

 

LYNS SUMMER COLESLAW

Makes 6 servings

1 16-ounce package slaw mix

1/2 cup mayonnaise

1 teaspoon firmly packed light brown sugar

1 teaspoon dry mustard

1/2 teaspoon caraway seeds

1 tablespoon finely chopped onion

No more than 1/4 cup apple cider vinegar

 

Combine the slaw mix, mayonnaise, brown sugar, mustard, caraway seeds, onion and vinegar and let stand at least 20 minutes before serving to allow cabbage to absorb flavors.

MAKE YOUR OWN SHISH KEBAB PARTY

 

By Leslie Silk Champagne, ucook.com contributor

 

The abundance of the season makes it a great time for a no-frills, easy grilling party. Nothing inspires me to cook more than a trip to my local farmer's market. The colors, shapes, and varieties of produce - not to mention the sheer abundance of it all - draw me there.

 

My way of taking advantage of what's available is to host a Make Your Own Shish Kebab Party. It's a fun, easy, and casual way to entertain. Almost all the preparation work can be done the day before. It also appeals to any guests who are vegetarian.

 

Choose a variety of vegetables and fruits with different colors and shapes. Some favorites of mine are Rosa Bianca eggplant, White Egg eggplant, Thai eggplants, yellow pear tomatoes, zucchini, red, yellow or purple peppers, mild chile peppers, baby red potatoes, fingerling potatoes (pre-cook these), onions, mushrooms, patty pan squash, and summer squash.

 

Peaches, nectarines, and apples are also great to grill!

 

Offer a variety of steak, sausage, boneless pork, boneless chicken, whole shrimp, whole scallops, or fish. Chunks of firm-fleshed fish such as tuna, swordfish, salmon, or shark grill beautifully.

 

Cut the meats and vegetables into 1-1/2-inch chunks. Display them in bowls or on platters. Keep meats and fish separate. Vegetables can be displayed in lined wicker baskets, platters or bowls.

 

Have a tray of skewers out. Metal skewers work great but for an interesting touch try long stalks of lemongrass halved lengthwise. Thick rosemary stalks that have been stripped work nicely, too. If using lemongrass, rosemary, or wooden skewers, make sure to soak them in water one or more hours before grilling to keep them from catching on fire.

 

Allow about six ounces of meat or fish and eight ounces of vegetables per adult. For children, cut those amounts in half.

 

Flowers are great for decorating and you can really go wild at the farmers' market. Choose whatever suits your fancy. I love to use sunflowers this time of year. Baskets of mums are always easy and look great.

 

A rice salad, potato salad, and/or pasta salad will complement the shish kebabs. You might want to prepare some sauces to serve alongside your kebabs. A fresh fruit salad or pie is the perfect ending to this meal. Click for menu and recipe ideas.

All the vegetables and meat or fish can be cut and stored separately. Rice, potatoes, and pasta can be cooked the day before and assembled the day of the party. Dessert can also be made earlier in the day or the day before.

 

If serving any appetizers, wait a bit before you light the grill. If you want to get right down to eating, then light the grill when your guests arrive. This is a really fun interactive way to entertain and your guests are sure to enjoy it!

ORANGE MUFFINS

2 cp flour

2 tsp. baking powder

1/4 tsp. baking soda

1 tsp. salt

1/2 cp sugar

grated orange peel

2/3 cp orange juice

1/2 cp melted butter

2 eggs

1/2 cp ground nuts, optional

1 TBSP. melted butter

1/4 cp brown sugar

1/2 tsp. cinnamon, ground

Combine flour, baking powder, baking soda, salt, white sugar & grated orange peel. Stir in orange juice, 1/2cup melted butter, eggs and chopped nuts. Pour into 12 muffin cups. Blend 1 Tbsp. melted butter, 1/4cup brown sugar, and cinnamon, and sprinkle on top of each muffin. Bake in a preheated 350 degree oven for 20-25 minutes.

Cooks Notes: Topping is not necessary. Instead of orange juice, one can use oj

concentrate, for a stronger orange taste. Serve with honey butter or maple butter.

ORECCHIETTE WITH PEAS AND SHRIMP

Serves 4

12 ounces orecchiette or medium shell pasta

8 ounces cooked baby shrimp, partially thawed if frozen

1 cup tiny green peas, partially thawed if frozen

4 large eggs

1/2 teaspoon kosher salt

Freshly ground black pepper

2 tablespoons unsalted butter

1/2 to 1 cup heavy cream (to taste)

1/4 cup freshly grated Parmigiano-Reggiano cheese

2 tablespoons minced fresh chives

 

Cook pasta in a large pot of boiling salted water until almost al dente, 10 to 15 minutes, depending on pasta shape. Stir in shrimp and peas and cook for 1 minute more; drain.

 

Whisk together eggs, salt and a grinding of pepper in a medium bowl. In a large skillet, melt butter over low heat. When foam subsides, add eggs and cook, stirring until creamy but not quite cooked, about 3 minutes. Add pasta mixture, cream, salt and pepper, cheese and chives. Heat, stirring until pasta absorbs some of the cream. Spoon into a bowl and serve at once.

PASTA SALAD DRESSING CLONE

 

5 oz evaporated milk

3 Tbsp red wine vinegar

1/2 cup salad oil

4 Tbsp grated Parmesan

2 tsp Italian seasoning

1/2 tsp garlic powder

1/4 tsp salt

ground black pepper to taste

 

Mix together in cruet, cover, shake, and chill. (Feel free to vary the seasonings. I used something called pasta seasoning that was similar to Italian seasoning). Yield: about 6 servings.

 

You can also add some finely diced cucumber or maybe some crumbled bacon.

PASTA SALAD WITH RICOTTA AND FETA

Makes 8 servings

 

Dressing:

 

1/2 large red onion, finely chopped

6 tablespoons fresh lemon juice (about 2 lemons)

1/4 cup finely chopped fresh oregano leaves (1 tablespoon dried)

3 tablespoons finely chopped fresh dill (2 teaspoons dried)

2 tablespoons red wine vinegar

1/2 cup extra-virgin olive oil

Salt and freshly ground pepper

 

Salad:

 

1 tablespoon kosher salt

1 pound fusilli (corkscrew) or penne pasta

1/2 pint cherry tomatoes, halved

1 English cucumber, quartered lengthwise, then sliced crosswise1/4inch thick (or use 2 medium cucumbers, peeled and seeded and cut as directed)

1 cup Kalamata olives, pitted and halved (about 4 ounces)

11/2 teaspoons crushed red pepper flakes (optional)

3/4 cup ricotta cheese (6 ounces)

5 ounces crumbled feta cheese (about 2/3 cup; divided)

Salt and freshly ground pepper

 

To make dressing: Combine onion, lemon juice, oregano, dill and vinegar. Slowly whisk in the oil until it is thoroughly combined with the other ingredients. Season with salt and pepper. Let stand for at least 30 minutes. (Can be made the day before and refrigerated.)

 

To make salad: Bring 3 quarts of water and 1 tablespoon kosher salt to a boil. Add the pasta and cook for 10 minutes, or until the pasta is tender but still slightly firm to the bite. Drain (do not rinse) and let cool to room temperature, stirring occasionally. When cool, place in a large bowl and add the dressing. Using a wooden spoon, gently mix until the dressing is well-distributed.

 

Add tomatoes, cucumber, olives, red pepper, ricotta and 1/2 cup feta cheese. Let stand half an hour. Mix well and season with salt and pepper. Top with remaining scant 3 tablespoons feta cheese and serve.

PINEAPPLE CREAM MUFFINS

2 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

3 1/2 ounces instant vanilla pudding

2/3 cups brown sugar

1 egg, beaten

1 cup sour cream (regular or low-fat)

1 8-ounce can crushed pineapple, with juice

1/2 cup oil

oven to 425 degrees. Spray muffin cups with cooking spray.

In a large bowl, sift together the flour, baking powder, baking soda,

pudding mix, and stir in brown sugar. In a separate bowl, combine the egg

and sour cream. Fold in the pineapple and oil. Add the egg-pineapple

mixture to the flour mixture, stirring until moistened. Batter will be

thick. Bake for 15 minutes.

PINEAPPLE NOODLE SALAD

Makes 6 servings

1/2 fresh pineapple (2 1/2 cups chunks)

8 ounces bowtie pasta

1 1/2 cups thinly sliced grilled flank steak (about 1 pound cooked)

3 green onions, chopped

3 tablespoons soy sauce

2 tablespoons balsamic vinegar

2 tablespoons dark sesame oil

1 tablespoon granulated sugar

1/2 teaspoon crushed red pepper flakes

Salt to taste

 

Remove skin from pineapple and cut in chunks. If using precut pineapple chunks, drain juice.

 

Cook pasta according to package directions just until tender but firm to the bite (al dente). Drain and cool.

 

In large bowl, combine pineapple, pasta, steak and green onions just before serving.

 

Whisk together soy sauce, vinegar, sesame oil, sugar, pepper flakes and salt. Pour over salad and toss well.

PORK CHOPS WITH PEACHY MUSTARD SAUCE

AND NEW RED POTATOES Makes 4 servings

11/2 pounds tiny new red potatoes

4 4-ounce boneless center-cut pork loin chops,1/2inch thick

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup peach preserves

2 tablespoons Dijon mustard

1 tablespoon water

 

Scrub potatoes and prick each one once.

 

Steam the potatoes in a steaming basket over boiling water. You can also place potatoes in a large saucepan, cover with cold water and bring to a boil. Reduce heat to boil gently until tender, about 15 minutes.

 

Meanwhile, trim fat from chops. Sprinkle with salt and pepper.

 

Place nonstick skillet over medium-high heat until hot. Add chops to skillet; cook 1 minute on each side. Reduce heat to medium; cook 4 to 6 additional minutes on each side or until done. Chops still may be pink in the middle. Do not overcook or they will be dry.

 

Remove chops from skillet and keep warm.

 

Add peach preserves, mustard and water to skillet; cook, stirring constantly, 2 minutes until thickened. Spoon sauce over chops on individual plates or on serving platter with potatoes. Serve hot.

PORK TENDERLOIN AND GRILLED VEGETABLE SALAD

Makes 4 servings

 

2 3/4-pound pork tenderloins

1 cup dry red wine

1 2-inch sprig fresh rosemary, plus 1 teaspoon finely chopped leaves (divided)

1 clove garlic, smashed

1/4 teaspoon crushed red pepper flakes

1/4 cup red wine vinegar

1 tablespoon honey

2 medium red bell peppers, quartered

3 medium zucchini (1 pound total), trimmed and cut lengthwise into 1/4-inch slices

1 medium onion, cut into 6 wedges, leaving root ends intact

Salt and ground black pepper to taste

2 teaspoons extra-virgin olive oil (divided)

2 cups trimmed baby arugula (1 ounce)

 

Trim off tail ends of tenderloins to form two 8-ounce pieces, reserving trimmings for another use.

 

Boil wine, rosemary sprig, garlic and red pepper flakes in a small heavy saucepan until reduced to about 1/2 cup, 7 to 8 minutes. Pour through a fine sieve into a measuring cup, then transfer rosemary sprig, garlic and red pepper flakes to a re-sealable plastic bag along with 1/4 cup wine marinade and tenderloins. Marinate, turning bag occasionally, in the refrigerator at least 2 hours or overnight.

 

Return remaining 1/4 cup wine marinade to saucepan and add vinegar, honey and chopped rosemary; boil dressing until reduced to about 1/4 cup, 6 to 8 minutes. Set aside.

 

Prepare grill for cooking.

 

When fire is medium-hot (see notes), put bell peppers, zucchini and onion on a lightly oiled grill rack and place over fire. Grill zucchini and onion, turning, until tender, 8 to 10 minutes, then transfer to a cutting board. Grill peppers until skins are blackened and flesh begins to soften, about 8 minutes, then transfer to a bowl, cover and let steam 10 minutes.

 

While peppers are steaming, pat pork dry and season with salt and pepper. Grill on lightly oiled grill rack over medium-hot fire, turning frequently, until an instant-read thermometer inserted diagonally 2 inches into meat registers 155 degrees F, about 20 minutes. Transfer to a cutting board, then tent loosely with foil and let stand 10 minutes before slicing.

 

Peel peppers and cut into 1-inch pieces. Transfer to a large bowl.

 

Cut zucchini and onion into 1-inch pieces and add to peppers. Toss vegetables with 2 tablespoons rosemary dressing, 1 teaspoon oil, and salt and pepper to taste.

 

Toss arugula with remaining 1 teaspoon oil. Mound grilled vegetables on 4 plates and top with sliced pork. Add any juices from cutting board to remaining 2 tablespoons dressing and drizzle over pork. Top with arugula.

 

Note: To check grill temperature, count the seconds you can hold your hand, palm side down, 2 to 3 inches above the rack until it feels uncomfortable: 5 seconds for low; 4 seconds for medium; 3 seconds for medium-hot; 2 seconds for hot.

 

Note: If your grill is widely spaced, you may want to use a grill basket for the vegetables.

 

 

 

PRESSED CHICKEN TERRINE

WITH PARMA HAM, SPINACH AND SUMMER VEGETABLE SALAD

6 corn-fed chicken breasts

500 g (1 lb) large-leaf spinach

salt

pepper

150 g (5 oz) unsalted butter, cut into 6 slices

6 slices Parma ham

1 bunch radishes, trimmed

1 avocado, peeled and stoned

1/2 cucumber, deseeded

1 tablespoon pine nuts

4 tablespoons olive oil

1 teaspoon balsamic vinegar

 

Flatten the chicken breasts individually between sheets of greaseproof paper and set aside. Blanch the spinach in boiling salted water for 30 seconds, drain and pat dry.

Layer the spinach over the bottom and sides of a terrine, making sure there is plenty of overlap to cover the top. Place 2 chicken breasts in the bottom, season well with salt and pepper and top with 2 slices of the butter. Lay over 2 slices of the Parma ham and repeat, finishing up with Parma ham.

Fold over the overlapping spinach. I sometimes add some spinach in the middle layer to give a bit more colour to the finished dish. Preheat the oven to 300 F. Place the terrine in a bain marie and fill with boiling water to come half way up the sides of the terrine. Bake in the oven for 1 hour, or until a skewer inserted into the middle feels hot on your bottom lip - take care.

Allow to cool for 1 hour and then place 2 or 3 tins of tomatoes or similar on top to weigh it down. When cold, refrigerate for at least 6 hours, or overnight is better.

Roughly chop the radishes, avocado and cucumber and place in a bowl.

Fry the pine nuts in a dry frying pan until just coloured on the outside and add to the radishes along with the olive oil, balsamic vinegar and a seasoning of salt and pepper to taste. Serve with thick slices of the terrine.

PUMPKIN CHIP MUFFINS

4 eggs

2 cups sugar

l can pumpkin

1-1/2 cups vegetable oil

3 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

l teaspoon ground cinnamon

l teaspoon salt

2 cups semisweet chocolate chips

In a mixing bowl, beat eggs, sugar, pumpkin and oil until smooth. Combine flour, baking soda, baking powder, cinnamon and salt; add to pumpkin mixture and mix well. Fold in chips. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees for 16 to 20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: 24 muffins.

SHRIMP OR CRAB LINGUINE SALAD

2 tablespoons sesame oil

3 tablespoons salad oil

2 tablespoons rice wine vinegar or 1 1/2 tablespoons white wine vinegar

1/2 teaspoon chili oil or Tabasco

Salt, to taste

8 ounces cooked shrimp or crab

8 ounces linguine

3 tablespoons minced fresh parsley

3 tablespoons chopped green onion

2 tablespoons chopped cilantro

2 tablespoons sesame seeds

 

Whisk sesame oil, salad oil, vinegar, chili oil and salt. Combine 1 tablespoon of mixture with shrimp or crab, set aside. Cook linguine until tender but firm. Drain and rinse with cold water. Combine parsley, green onion and cilantro with remaining dressing and shrimp or crab. Toss. If needed, adjust seasoning with additional chili oil and salt.

 

Just before serving, toast sesame seeds until golden brown and add to salad. Salad can be covered and refrigerated up to one day.

SIMPLE CHOCOLATE SAUCE

6 ounces of 70 percent bittersweet chocolate, broken into pieces

1/4 cup lowfat milk (or water)

2 tablespoons sugar

 

Place broken chocolate and milk in a small, heavy saucepan over low heat. Stir constantly. As chocolate begins to melt, add sugar. Continue to stir slowly until all ingredients have been incorporated. More liquid may be added if necessary.

 

Pour over ice cream, pound cake or fruit. Sauce can be stored, covered, in refrigerator for up to two weeks and reheated as needed.

SOUTH OF THE BORDER COLESLAW

Makes 10 servings

Dressing:

1/4 cup fresh lime juice

1 tablespoon mayonnaise

1 teaspoon chili powder

Salt to taste

3/4 cup canola or vegetable oil

2 tablespoons fresh cilantro, finely chopped

1 jalapeno, finely chopped (see note)

 

Slaw:

 

1 ear of corn

1 jicama root, peeled and julienned (about1/2pound)

1 small head savoy cabbage, sliced

1 papaya or mango, diced

1/2 red bell pepper, diced

 

To make the dressing: Combine lime juice, mayonnaise, chili powder and salt in a medium glass or ceramic bowl. With a whisk or an immersion blender, incorporate the oil. Stir in the cilantro and jalapeno.

 

To make the slaw: Cook the ear of corn in boiling water for about 3 minutes. Remove from heat and cool; cut the kernels from the cob. In a large serving bowl toss the kernels, jicama, savoy cabbage, papaya or mango and red bell pepper with the dressing.

SPICED PORK CHOPS

1/4 cup flour

3/4 tsp. garlic

3/4 tsp. dry mustard

3/4 tsp. paprika

1/8 tsp. ginger

Dash of basil

Dash of oregano

Pinch of pepper

Dash of seasoned salt

4 pork chops

1 tsp. margarine

1/2 cup ketchup

1/2 cups water

1/4 cup brown sugar

Combine first 9 ingredients in a bowl; dredge chops on both sides. In a

skillet, heat margarine and brown chops on both sides. Put chops in a baking

pan. Combine ketchup, water and brown sugar; pour over chops. Bake at 350

for 1 hour. Baste chops once while baking.

SPICY RIB EYES WITH GRILLED SWEET ONIONS

Makes 4 servings

1 teaspoon garlic powder

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano leaves, crushed

1/4 teaspoon cayenne

1 teaspoon salt (divided)

4 beef rib-eye steaks, cut 1 inch thick (about 8 ounces each)

2 large sweet onions, cut into 1/2-inch slices (14 to 16 ounces each)

2 tablespoons olive oil

1/4 teaspoon pepper

1 lime, quartered

 

In small bowl, combine garlic powder, cumin, oregano, cayenne and1/2teaspoon salt. Press evenly into both sides of each steak.

 

Brush onions with oil. Place onions on grid over medium, ash-covered coals. Grill, uncovered, 15 to 20 minutes or until tender; turn once. Grill steaks 11 to 14 minutes for medium-rare to medium doneness; turn once. Season onions with remaining 1/2 teaspoon salt and the pepper.

 

Squeeze lime juice over steaks and onions and serve.

 

STEAMED FISH DUMPLINGS

6 oz. skinless cod fillet

1 slice lean bacon, trimmed of fat and finely chopped

1 teaspoon light soy sauce

1 teaspoon oyster sauce

1 tablespoon chopped fresh chives

1 teaspoon cornstarch

12 round wonton skins

1 egg white, lightly beaten

Chopped fresh chives, to garnish

 

Place all the ingredients except the wonton skins, egg white and garnish in a blender or food processor and process to form a firm mixture. Divide into 12 portions.

Place a portion of filling in the center of each wonton skin and lightly brush the edges of the wonton skin with egg white.

Fold over to form crescent shapes and crimp edges to seal. Bring a wok or large saucepan of water to a boil, arrange dumplings on a layer of parchment paper in a steamer and place over water. Cover and steam 10 minutes or until cooked through. Garnish with chives and serve on a bed of sliced lotus root and red bell pepper.

STRAWBERRY SOUP

1 qt. fresh strawberries

1-3/4 c. water

2 Tbls. granulated sugar

1 Tbls. lemon juice

1 c. half and half

1-1/2 c. cook noodles (opt.)

Reserve 4 whole strawberries; slice remaining strawberries. Place sliced straw-

berries and water in a medium saucepan. Bring to a boil over medium heat. Simmer, uncovered, over low heat 30 minutes. Puree in a blender or food processor fitted with a metal blade. Pour mixture back into medium saucepan. Stir in sugar and lemon juice. Add half and half. Simmer over low heat about 5 minutes; do not boil. Serve hot over noodles (if desired); or serve chilled. Garnish with reserved whole strawberries. Serves 4

SUN DRIED TOMATO STUFFED EGGS

Serves 4

4 large eggs, hard cooked, peeled and halved lengthwise

1/4 cup oil-packed sun-dried tomatoes, blotted dry with paper towels

1/4 cup extra-virgin olive oil

1 teaspoon red wine vinegar

1/2 garlic clove, minced

1/4 teaspoon fresh thyme leaves or 1/8 teaspoon dried, crumbled

1/4 teaspoon kosher salt or to taste

Freshly ground black pepper

4 kalamata olives, pitted and halved

 

Carefully remove yolks from whites. Place whites cut side up on a plate. With back of spoon, press yolks through a sieve into a small bowl, or mash them in bowl with a fork. Add finely chopped sun-dried tomatoes, 2 tablespoons of oil, vinegar, garlic, thyme, salt and a grinding of pepper. Mash with a fork until blended. Using a wooden spoon, gradually beat in remaining 2 tablespoons oil until mixture is smooth and fluffy.

 

Using a teaspoon, carefully stuff whites with yolk mixture, mounding tops. Garnish each egg with an olive half. Serve at room temperature. You can make stuffed eggs ahead, store covered in refrigerator, then let stand at room temperature 15 minutes before serving.

TANGY LIME SOUFFLE`

WITH BLACKBERRY LIME SAUCE

Makes 8 servings

 

This is a light, refreshing soufflé with the tangy zest of fresh lime. Served with a vibrant puree of ripe blackberries, it is the quintessential summer dessert.

 

Blackberry Lime Sauce:

4 cups ripe blackberries

1/2 cup lime marmalade

2 tablespoons blackberry liqueur or brandy

3/4 cup granulated sugar

 

Souffle`s:

3/4 cup milk

11/2 tablespoons cornstarch

3 tablespoons fresh lime juice

2 teaspoons grated lime peel (green part only)

4 egg yolks

6 egg whites

1/8 teaspoon cream of tartar (optional)

Pinch coarse salt

1/3 cup granulated sugar

1 cup fresh, ripe blackberries for garnish

 

To make sauce: Put the blackberries through a food mill, then put through a fine sieve. Heat the marmalade and liqueur in a saucepan just until the jelly melts. Add the sugar and stir to dissolve. Pour the marmalade mixture into the sieved berries and combine thoroughly. Chill.

 

To make soufflés: Preheat oven to 350 degrees. In a heavy saucepan, combine the milk and cornstarch thoroughly. Bring to a simmer and cook until thickened, stirring constantly. Remove from the heat and stir in the lime juice, lime peel and egg yolks. Blend thoroughly with a whisk.

 

Beat the egg whites (preferably in a large copper bowl with a balloon whisk) until foamy. (If you are using a mixer, add the cream of tartar.) Add the salt and continue to whisk to the soft-peak stage. Add the sugar, a little at a time, and continue whisking until the egg whites form stiff peaks when lifted with the whisk.

 

Stir a scoop of the egg whites into the egg custard mixture to lighten it. Then gently and quickly fold in the remainder.

 

Lightly butter eight 1-cup soufflé dishes. Spoon the soufflé mixture into them, smoothing the tops. Bake for 20 minutes, until the soufflés have risen well above the rims of the dishes and are lightly browned.

Remove the soufflés from the oven, arrange them quickly on small dessert plates and pour 1/4 cup of Blackberry and Lime Sauce over each. (The sauce will run down the sides of the soufflés and onto the plate.) Garnish each plate with a few fresh blackberries and serve immediately.

 

THE BEST BLUEBERRY BANANA MUFFINS

1 1/4 c Sugar

2/3 c Butter (Land O Lakes)

1/4 c Buttermilk

2 Eggs

1 t Vanilla

3 md Ripe banana (2 cups)

2 c All-purpose flour

3/4 ts Baking soda

1/8 ts Salt

1 c Fresh/frozen blueberries

Heat oven to 350. In larger mix bowl, combine sugar, buttermilk, butter, eggs and vanilla. Beat at medium speed, scraping bowl often until creamy (1-2 min). Add flour, baking soda, and salt. Beat at low speed until moistened (1-2 min). By hand, stir in blueberries. Spoon into paper lined muffin cups. Bake for 25-30 min. or until toothpick inserted into the center comes out clean. Remove from pan, cool and sprinkle with powdered sugar.

UNSLOPPY JOES

3 cups Spaghetti Sauce -- (no sugar added kind

1 cup Textured Vegetable Protein (TVP)

1 teaspoon Garlic Powder

1/2 teaspoon Onion Powder

1/4 teaspoon Black Pepper

1 teaspoon Vinegar

3 dashes Mrs. Dash seasoning

24 squares Saltine Crackers

Pour sauce into large sauce pan and start to cook at medium heat. Add all

ingredients except crackers and stir well. The TVP will take about 5-10

minutes to absorb the sauce. When it gets completely moistened and has taken

in most of the juice, crumble the crackers and add them to the pan.

These are great served on buns like traditional Sloppy Joes, or on split

rolls of your choice.

ZUCCHINI AND PARMESAN TUILES

Serves 4

3 to 4 tablespoons shredded Parmesan cheese, plus 1 additional tablespoon

3 unpeeled medium zucchini, julienned

10 to 12 ice cubes

1 tablespoon plus 1/2 teaspoon salt

2 slices bacon

2 tablespoons virgin olive oil

1 tablespoon grated onion

1/4 teaspoon freshly ground pepper

 

Heat a dry, 7-inch, non-stick omelet or sauté pan over medium heat. Using 1 tablespoon shredded Parmesan per tuile, sprinkle it in an open, lacy and one-layer pattern on bottom of the pan. Watch carefully. First the cheese shreds will foam up slightly and then one by one they will change from transparent to opaque. When 80 percent are opaque, which takes about 1 minute, carefully peel up an edge by hand and flip it over to cook for an additional 20 seconds or so. Place on a rack to cool. Wipe pan clean, and repeat, making 3 or 4 tuiles. The drier the Parmesan the better; don't use grated.

 

Cut zucchini in half crosswise, then julienne into thick matchstick shapes, about 1/4 inch thick. Make salted ice water with 4 cups water, 10-12 ice cubes and 1 tablespoon salt. Soak zucchini in water for 5 minutes. Drain, making sure zucchini is absolutely dry. Set aside.

 

Cut slices bacon into small squares. It's easier if you partially freeze the bacon and use a very sharp knife. Heat tablespoons virgin olive oil in a 10-inch pan; add onion and bacon, browning both. Add zucchini, 1/2 teaspoon salt and pepper. Cook quickly to al dente, about 1 minute. Sprinkle a tablespoon Parmesan over top and shake. Pour into serving bowl. For presentation, arrange tuiles on top like little sails, then break them up and toss with zucchini to eat. Serve warm.

 

SHALOM FROM SPIKE & JAMIE



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