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

Stuck in someone else's frames? break free!

Recipes from Spike & Jamie

Back  <>  Home  <>  Next

Contents Disk 234

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).

24 HOUR SLAW

ANGEL FOOD CHERRY CAKE

BAKED FRENCH TOAST

BARBECUED STUFFED CALAMARI

BLUEBERRY CHERRY PIE

BREAD MACHINE BAGELS

BROILED RED SNAPPER WITH TAMARIND SA

BUTTERY BISCUITS

CARAMEL FRENCH TOAST

CARAMELIZED ONION AND SPINACH

CHAI SUI ROAST PORK

CHICKEN FRANCAIS

CHILLED CORN SOUP WITH CRAB AND CHILI

CIAMBELLE DI KIPPUR

CINNAMON ICE CREAM

CORN CAKES WITH GRILLED TOMATOES

DIAPER RASH HEALING

DIRTY BREAD and INFORMATION

DR RUTHS ALMOST AS GOOD AS SEX CHEES

EARTHQUAKE CAKE

EMBRACING EGGPLANT

ENSEMBLE OF PRAWNS AND PEAS

FARFALLE AND VEGETABLES

FARMERS MARKET

FRESH PEACH COBBLER

FROZEN FOOD

FRUIT GRILLING SAUCES

FUNNEL CAKE

GINGER MELON ICE WITH BERRIES

GOV DAVIS SOY SHAKE

GREEN SALAD FOR ONE

GRILLED PORK RIBS WITH TAMARIND RECA

ISRAELI SALAD AND INFORMATION

ISRAELI SALAD II

ITALIAN PASTA SALAD

KANSAS CITY STRIP STEAKS

KICHAREE WITH TOMATO AND TAMARIND SAUCE

LEMON TARRAGON CATFISH

LEMONADE STAND PIE

MADRAS FISHERMANS CURRY

MARGARITA CHICKEN

McDONALDS FRENCH FRIES

MIDDLE EASTERN FLATBREAD

MIDDLE EASTERN GLOSSARY

MONGOLIAN HOT POT

NUTTER BUTTER PIE

POOR MANS POT ROAST

REAL GREEK SALAD

SALT AND PEPPER SHRIMP

SHRIMP IN TAMARIND SAUCE

SOUR CREAM RHUBARB PIE

SPAGHETTI SALAD

SPICED POTATOES IN TAMARIND SAUCE

TAMARIND RECADO

TARRAGON LOBSTER SALAD

TOMATO AND TAMARIND SALSA

TRIPLE BERRY PIE

VEGGIE FAST FOOD

ZUCCHINI LASAGNA

 

 

 

 

 

 

24 HOUR SLAW

 

1 medium Cabbage Head

1 medium Green Pepper

1 small Onion

1/2 cup Sugar

1 teaspoon Celery Salt

1/2 cup Vinegar

1/2 cup Vegetable Oil

1 teaspoon Mustard

Celery Seed

1 teaspoon Salt

 

Mix the cabbage, pepper, onion, sugar and celery salt in a large bowl. Boil

remaining ingredients in a saucepan for 3 minutes; pour over cabbage mixture

while hot. Cool and store in refrigerator for 24 hours before serving.

ANGEL FOOD CHERRY CAKE

1 box angel food cake mix

1 can cherry pie filling

1 small tub cool whip free

Mix the pie filling and dry cake mix; place in a 9x13 un-greased pan, and

bake at 350 for 30 minutes. Cool completely and top with cool whip.

BAKED FRENCH TOAST

 

2 tablespoons light Karo syrup

5 tablespoons butter (not margarine)

1 cup dark brown sugar

1 large loaf (1 1/2 pounds) French bread -- cut into thick slices

6 beaten eggs

1 1/2 cups half and half

1 teaspoon real vanilla

Chopped pecans

Whipped Cream

Fresh fruit of your choice (for topping)

Maple syrup

 

Cook the Karo syrup, butter and brown sugar in heavy saucepan until mixed and bubbly. Pour into 13x9 inch baking dish. Sprinkle GENEROUSLY with chopped pecans. Arrange sliced bread over mixture. Beat eggs with half and half and vanilla and pour over bread. Refrigerate overnight. In the morning, bake, uncovered, at 350 degrees for about 35 to 45 minutes. Slice and serve hot topped with fresh fruit and whipped cream, or butter and maple syrup.

BARBECUED STUFFED CALAMARI

1-1/4 pounds baby squid

1 garlic clove, crushed

3 plum tomatoes, peeled and chopped

8 drained sun-dried tomatoes

1/4 cup shredded fresh basil, plus extra to serve

1/4 cup fresh white bread crumbs

1 tablespoon red wine vinegar

3 tablespoons olive oil

salt

ground black pepper

lemon juice, to serve

 

Prepare each squid by holding the body in one hand and gently pulling away the head and tentacles. Discard the head; chop the tentacles roughly. Keeping the body sac whole, remove the transparent "quill" from inside, then peel off the brown skin on the outside. Rub a little salt into each squid and wash well under cold water.

Mix the chopped squid, garlic, plum tomatoes, sun-dried tomatoes, basil and bread crumbs in a bowl. Stir in the vinegar, with 2 tablespoons of the oil. Season with plenty of salt and pepper and mix well. Soak toothpicks (as many as there are squid) in water for 10 minutes, then drain.

Fill the squid with the stuffing, closing the ends with the toothpicks. Brush with the remaining 1 tablespoon oil and grill over barbecue for 4 - 5 minutes, turning frequently. Sprinkle with lemon juice and extra basil to serve. serves 4

BLUEBERRY CHERRY PIE

2 cups pitted cherries

2 cups blueberries, rinsed and drained

1 1/4 cups white sugar

1/4 cup all-purpose flour

1 tablespoon ground cinnamon

1/2 teaspoon lemon juice

1 tablespoon butter

1 recipe pastry for a 9 inch double crust pie

 

1 Mix sugar, flour, and cinnamon in large bowl. Add fruit. Add lemon juice, and stir well.

2 Pour into a 9 inch unbaked pie shell. Dot with the butter or margarine. Cover with top crust and flute edges. Cut small slits in the top.

3 Bake at 375 degrees F (190 degrees C) for 1 hour. Put a baking sheet under the pie pan to catch any liquid that might bubble over.

 

BREAD MACHINE BAGELS

3/4 cup water -- + 2 tbs.

1 teaspoon lemon juice

3/4 teaspoon salt

1 1/2 tablespoons sugar

2 1/2 cups bread flour

1 3/4 teaspoons active dry yeast

Glaze:

1 whole egg -- beaten

Place ingredients in bread machine, use dough setting, when setting completed remove dough from pan (if not using a bread machine, knead dough for ~5 minutes and let rise in warm place).

Place dough on lightly floured surface. Punch and knead for 5-10 minutes until smooth. Cut into 5 equal pieces. From each piece form a ball and make a hole in each using your thumbs. Stretch until smooth and hole is about 1 inch. Place bagels on greased baking sheet and let rise covered for 10 minutes. Heat oven to 400F, boil 6 cups of water in a large saucepan or skillet. Cook bagels 2 at the time for 3 minutes turning once. Place bagels on greased sheet. Brush with beaten egg and sprinkle with favorite toppings. Bake at 400F for 20-25

minutes until deep golden brown. Cool on a wire rack.

BROILED RED SNAPPER WITH TAMARIND SAUCE

Thai cooking frequently makes use of the roots of cilantro; their flavor is more pronounced than that of the leaves.

 

1 1/2 tablespoons tamarind from a pliable block

1/2 cup cold water

2 small shallots

3 garlic cloves

2 teaspoons finely chopped cleaned fresh cilantro roots reserved from Thai Ground-Pork Salad with Mint and Cilantro or cilantro stems

1 tablespoon Asian fish sauce (preferably naam pla)

1 1/2 teaspoons sugar

1/4 teaspoon salt

1/2 teaspoon vegetable oil

two 6-ounce red snapper fillets with skin

2 scallions

1 medium or 2 small fresh red chilies (1 to 3 inches long; preferably Thai)

about 2 tablespoons fresh whole Thai basil leaves or small fresh regular basil leaves

 

Garnish: fresh basil sprigs

 

In a small bowl combine tamarind and water and let stand 10 minutes. With your fingers rub tamarind to dissolve in water. Pour mixture through a sieve into a small heavy saucepan, pressing hard on solids, and discard solids. Thinly slice shallots and mince garlic. Add shallots, garlic, cilantro roots, fish sauce, sugar, and salt to tamarind water and simmer, stirring occasionally, until slightly thickened, about 2 minutes. Keep sauce warm, covered. Sauce may be made 1 hour ahead and reheated before serving.

 

Preheat broiler.

 

Lightly brush rack of a small broiler pan with oil and on it arrange snapper fillets, skin sides down. Season fish with salt and broil 4 to 5 inches from heat until just cooked through, 7 to 8 minutes. While fish is broiling, thinly slice scallions and, wearing protective gloves, thinly slice chilies diagonally. Stir whole basil leaves into warm sauce just before serving.

 

Transfer fish to a platter and pour tamarind sauce over it. Scatter scallions and chilies over fish and garnish with basil sprigs. Serves 4 as part of a Thai menu.

BUTTERY BISCUITS

QUICK FIX: Buttery biscuits as a one-course meal

THE ASSOCIATED PRESS (Published: Wednesday, July 18, 2001)

 

If they are buttery enough and flaky enough, hot biscuits have been known to make a meal by themselves.

 

Sure, you can add just about anything on the top or on the side or you can dip them in gravy or ... well, you get the idea.

 

In the August issue of Better Homes and Gardens Hometown Cooking, a recipe uses one "secret" ingredient (whipping cream) and butter to create very light, fluffy biscuits.

 

And they can be whipped up for just about any meal. They take only 27 minutes to make, from start to finish.

 

BUTTERY BAKING-POWDER BISCUITS

 

2 cups all-purpose flour

1 tablespoon baking powder

2 teaspoons sugar

1/2 teaspoon salt

1 cup whipping cream

2 tablespoons butter, melted

 

Combine the flour, baking powder, sugar and salt. Make a well in the center of the flour mixture. Add whipping cream all at once.

 

Using a fork, stir just until moistened. Turn dough out onto a lightly floured surface. Quickly knead by gently folding and pressing dough 10 to 12 strokes. Pat or lightly roll dough to an 8-inch square. Cut into 16 squares.

 

Place biscuits 1 inch apart on a large un-greased cooking sheet. Brush tops with the melted butter.

 

Bake in a 425-degree oven about 12 minutes or until golden. Remove from cookie sheet. Serve hot.

CARAMEL FRENCH TOAST

 

1 loaf French bread

1 stick butter

1 cup brown sugar

3 tablespoons Karo Syrup

6 eggs

1 1/2 cups milk

1 tablespoon vanilla

cinnamon

fresh fruit

 

Melt butter and brown sugar and Karo syrup over medium heat while stirring.

Bring to boil and then pour into 9 x13 casserole pan. Slice bread into 1 inch widths and lay over caramel mixture. Mix eggs and milk and vanilla and pour over bread. Sprinkle top with cinnamon and cover with plastic wrap. Refrigerate over night. Uncover and bake in 350 degree oven 45 minutes. Serve with fresh fruit and syrup (optional)

CARAMELIZED ONION AND SPINACH

AND BLUE CHEESE QUICHE

Pastry

1-2/3 cups all-purpose flour

1 teaspoon salt

1/3 cup unsalted butter, chilled and cubed

1 egg, lightly beaten

 

Filling:

2 tablespoons vegetable oil

4 onions, thinly sliced

1 teaspoon sugar

1/3 cup red wine

3 tablespoons unsalted butter

10 oz. frozen spinach, thawed and squeezed dry

pinch of ground nutmeg

3/4 cup heavy cream

6 oz. strong blue cheese, such as Roquefort or Stilton

4 eggs, beaten

 

1. Brush a 9 1/2 x 1 1/4-inch fluted tart pan with removable base with melted butter. Sift together the flour and salt into a large bowl, add the butter and, using a fast, light flicking action of the thumb across the tips of the fingers, rub into the flour until the mixture resembles fine bread crumbs. Make a well in the center and pour in the egg and 2 teaspoons water. Mix together to make a rough ball. Turn out onto a lightly floured surface and knead very gently for 20 seconds until just smooth, place in plastic wrap and chill for at least 20 minutes.

2. Roll out the pastry on a floured surface to a circle approximately 1/8-inch thick. Fold half the pastry over the rolling pin and lift into the pan. Push into the sides of the pan by using a small ball of lightly floured excess pastry. Trim off any excess pastry with a sharp knife or roll over the top of the pan with the rolling pin. Refrigerate for 30 minutes. Preheat the oven to 350F

3. Cut a circle of waxed paper 1-1/4 inches larger than the tart pan, crush it into a ball to soften, then open and lay inside the pastry shell so that it comes up the sides. Fill with pie weights or rice, then press down gently and bake for 10 minutes, or until firm. Remove the weights or rice and discard the paper, Return the pastry to the oven and continue to bake for 5 - 10 minutes, or until the pastry is dry. Remove and cool, Raise the oven temperature to 375F.

4. For the filling, heat the oil in a large saucepan. Add the onions and cook gently for 8 minutes, or until translucent. Raise the heat, add the sugar and cook for 5 - 10 minutes, or until the onions begin to caramelize. Next, pour in the wine and cook until the liquid has evaporated and the onions are soft. Season with salt and pepper. Remove from the pan and set aside.

5. In the pan, melt the butter, add the spinach and fry over high heat, stirring constantly, until the spinach is dry when pressed with the back of a spoon. (Wet spinach will make the quiche soggy.) Season with salt, pepper and the nutmeg, turn out onto a chopping board and chop finely.

6. In a saucepan, warm the cream and cheese gently, stirring, until the cheese melts, but does not boil. Season and cool before adding the eggs. Fill the pastry shell with the onion, then the spinach. Smooth the surface a little but do not pack down. Pour in the cream mixture and bake for 30 minutes, then lower the temperature to 325F and bake for 20 minutes to cook the center of the quiche. Cover with foil if it is getting too brown. Serve warm. Serves 8 - 10

CHAI SUI ROAST PORK

1 (lb.) pork tenderloin

2 tablespoons rice wine or dry sherry

3 tablespoons brown sugar

3 tablespoons peanut oil

1 tablespoon yellow bean paste

2 tablespoons dark soy sauce

2 tablespoons red fermented tofu

 

In a bowl, mix together all ingredients, except pork. Spoon over pork and leave at room temperature 1 hour.

Preheat oven to 400F (205C). Put tenderloin on a rack in a roasting pan and roast 15 to 20 minutes until juices run clear and outside is richly colored.

CHICKEN FRANCAIS

Skinless, boneless chicken breast halves

1/4 cup all purpose flour

1 Tbsp. olive oil, divided OR use no-stickum spray

Egg substitute mixture:

1/2 cup egg substitute

1/4 cup grated fresh Parmesan cheese

1/4 cup chopped fresh parsley (or about 3 Tbsp. of dried parsley flakes)

1/4 cup dry white wine

Juice of 1 fresh squeezed lemon

1/4 tsp. salt

3 garlic cloves minced

Sauce

3 - 4 Tbsp. "I Can't Believe It's Not Butter" butter spray

1 Teaspoon corn starch

1/4 Cup dry white wine

Juice of 1 fresh squeezed lemon

1. Combine all the ingredients for the egg substitute mixture in a shallow dish. Stir to blend.

2. Place each chicken breast half between 2 sheets of plastic wrap, and pound to 1/4 inch thickness using a meat mallet or rolling pin.

3. Dredge chicken in flour and then dip in the egg substitute mixture.

4. Heat a large non-stick skillet coated with cooking spray over medium heat. Add the chicken ; cook 4 minutes on each side or until done. Remove chicken from pan; keep warm.

4. Melt butter spray in pan; mix the tsp. of cornstarch into the wine and then add the wine and lemon juice into the pan. Bring to a boil; cook for 10 seconds to thicken. Serve immediately over chicken.

CHILLED CORN SOUP WITH CRAB AND CHILI OIL

We recommend you use only fresh local corn when making this soup. The supersweet corn on the cob sold in plastic-wrapped packages in supermarkets yields an unpleasantly sweet soup. To make this soup vegetarian, simply omit the king crab.

 

6 ears fresh corn, shucked and de-silked

2 cups cold whole milk

1/2 teaspoon salt

3/4 teaspoon black pepper

2 tablespoons chopped

fresh chives 1 (6-oz) frozen king crab leg, thawed

4 teaspoons Asian chili oil

 

Cook corn in a large pot of boiling salted water until just tender, 4 to 5 minutes. Drain and transfer to a bowl of ice and cold water to chill ears quickly. When cold, cut off kernels and scrape cobs over a bowl to extract juice, then purée in batches in a blender with milk, salt, and pepper. Force purée through a very fine sieve into a bowl (discard solids) and stir in chives.

 

Cut crab shell with kitchen shears and extract meat, then cut into 1/4-inch pieces.

Serve soup drizzled with chili oil and sprinkled with crabmeat. Makes 4 cups.

 

CIAMBELLE DI KIPPUR

(Italian Doughnuts)

2 packets dry yeast

1/4 cup lukewarm water

6 cups flour, sifted

1 cup milk

4 eggs

1 cup cooking oil

3/4 cup sugar

1 lemon rind, grated

1 tsp vanilla

dash cinnamon

Dissolve the yeast in lukewarm water, add 2 cups of the flour, and set aside to rise. When risen, add the milk and mix well. Add the eggs, oil, sugar, lemon rind, vanilla, cinnamon, and as much flour as is needed to make a soft dough. Cut with a doughnut cutter and allow to rise for about 2 hours. Fry in deep fat and sprinkle with sugar or honey.

[[These would be called "crullers" nowadays, since they have eggs. I think the

lemon rind should really be zest, but the recipe (in an old book) says "rind."

Spike thinks one could use orange zest as an alternative to lemon.]]

CINNAMON ICE CREAM

 

3 cups cream

1 cup milk

2 cinnamon sticks

8 egg yolks

1 cup granulated sugar

1 teaspoon ground cinnamon

 

In a heavy saucepan, combine the cream, milk, and cinnamon sticks and bring to a boil. Remove from heat and let stand for 15 minutes.

 

In a medium-sized bowl, whisk together the egg yolks, sugar, and ground cinnamon. Return the cream mixture to a boil. Add half the boiling cream mixture to the egg yolk mixture and stir until well blended.

 

Return the combined mixture to the saucepan and cook on medium heat, stirring constantly, until the mixture coats the back of a spoon. Remove from heat and immediately strain into a separate container. Chill overnight. Pour into an ice-cream maker and freeze according to manufacturer's instructions. Serves 6

CORN CAKES WITH GRILLED TOMATOES

1 large ear of fresh corn

3/4 cup all-purpose flour

1 egg

a little milk

2 large, firm tomatoes

1 garlic clove, crushed

1 teaspoon dried oregano

2 - 3 tablespoons olive oil, plus extra for shallow-frying

salt

freshly ground black pepper

8 cupped iceberg lettuce leaves, to serve

shredded fresh basil leaves, to garnish

 

1. Pull the husks and silk away from the corn, then hold the ear upright on a board and cut downward with a heavy knife to strip off the kernels. Put the kernels in a pan of boiling water and cook for 3 minutes after the water has returned to a boil, then drain and rinse under cold running water to cool quickly.

2. Put the flour in a bowl, make a well in the center and break the egg into it. Start stirring with a fork, adding a little milk to make a soft dropping consistency. Stir in the drained corn and season with salt and pepper.

3. Preheat the broiler. Halve the tomatoes horizontally and make two or three crisscross slashes across the cut side of each half. Rub in the crushed garlic and the oregano and season with salt and pepper. Drizzle with oil and broil until lightly browned.

4. While the tomatoes broil, heat some oil in a wide frying pan and drop a tablespoon of batter into the center. Cook the fritters one at a time over low heat, turning each one as soon as the top is set. Drain on paper towels and keep warm while cooking the remaining fritters. The mixture should make at least eight corn cakes.

5. For each serving, put two corn cakes on lettuce leaves, garnish with basil and serve with a broiled tomato half. Serves 4

DIAPER RASH HEALING

I'm an RN in the Newborn Intensive Care Unit at Rainbow Babies & Children's

Hospital. We make a diaper rash cream (known by the technical name of "butt

paste"!) that is better than anything you can buy. Parents of little babies might appreciate it as a gift, and it's incredibly simple. You need 2 ingredients - a plain old liquid antacid like Maalox (buy the cheapest generic stuff you can find) and a skin lubricant called Aquaphor. You will probably not find Aquaphor on your drugstore shelves, but any pharmacy should be able to get it for you. It's somewhat pricey, but one jar will make a lot of butt paste. (By the way, I have tried plain old Vaseline as a substitute, but it didn't seem to work as well). All you have to do is put a lump of the Aquaphor into a mixing container and stir in the Maalox. Add as much Maalox as you can without making the concoction too runny. It will take a fair amount of mixing but will eventually whip up into a light, fluffy cream. Pack it into a cute jar and you're done. Use it at every diaper

change until the rash is gone.

DIRTY BREAD and INFORMATION

Manaesse (man-eesh), a spicy specialty of many Middle Eastern bakeries, will always be known as "dirty bread" in my house. That's a pet name our neighbor has used since her Lebanese-American childhood.

 

Indeed, at first glance zataar bread does look like a pita loaf that fell to the floor. While different cooks will add their own regional and personal spin to zataar bread, the basic recipe is a soft white flour dough that is flattened pizza style, spread with olive oil and sprinkled with zataar--a tart spice blend common in Lebanon, Jordan, Palestine, Israel, and other Arab countries.

 

There is no definitive recipe for zataar (sometimes spelled "zatar" or "za'taar"). The main ingredient is thyme. Additions may include sesame seeds, oregano, rosemary, and other seasonings. You can make your own zataar blend with the recipe below. Zataar might be available in larger supermarkets and delis. There are also many online mail order companies that package and sell zataar.

 

Zataar bread is baked or grilled and is best served warm. Canadian baker and food writer Marcy Goldman has perfected a grilled zataar bread recipe. Using a gas grill to control the heat, she starts the bread on a cast iron skillet or cookie sheet to keep the bottom from burning before the bread is baked through. Her grilled bread tips also apply to other recipes, such as Italian foccacia.

 

Penzeys Spices features an Easy Flatbread recipe on its website that shows how the dough is mixed and shaped. (A 3-minute Quick Time video demonstration might be of interest to people with fast Internet connections.) Penzeys's recipe tops the dough with Turkish thyme, rosemary, and crushed garlic, but zataar spice could be substituted.

 

If you don't have the time or the inclination to make your own dough and grill your own zataar bread, you can cheat and use prepared pita bread. This easy recipe makes a quick hors d'oeuvres or snack that retains the flavors, if not the textures of the real thing.

 

QUICK ZATAAR BREAD

Real zataar bread requires making a yeast dough and a lot of rolling and baking. This quick version makes a great hors d'oeuvres or snack and retains the flavor, if not the texture, of the Middle Eastern original.

 

In a small bowl, combine 1/4 cup zataar spice mix with 1/2 cup olive oil and set aside.

Preheat oven to 400 degrees.

Have two cookie sheets ready.

Spread the zataar and olive oil mixture on one side of eight 6-inch pita rounds.

Place pita rounds on cookie sheets. Bake until pita bread is heated through and just beginning to crisp, about 5 minutes. Remove from oven and let cool slightly before cutting each round into six wedges. Serve hot or at room temperature.

 

Tips: This party-sized recipe makes 48 pieces. A hummus, eggplant, or yogurt dip is a nice accompaniment. Buy the freshest pita bread you can find for maximum flavor.

DR RUTHS ALMOST AS GOOD AS SEX CHEESECAKE

Crust:

5 oz Graham cracker crumbs

5 tb Butter; melted

3 tb Sugar

Filling:

16 oz Cream cheese; softened

pinch Salt

1/2 c Sugar

2 lg. Eggs

1/2 ts Vanilla

3 tb Chambord liqueur

Topping:

8 oz Sour cream

1 tb Chambord liqueur

1 tb Sugar

1 c Raspberries; fresh

1/2 ts Vanilla

Preheat oven to 350 F. To prepare crust, mix graham cracker crumbs, sugar and butter. Press mixture firmly into bottom of 9" spring form pan. To make filling, mix cream cheese, sugar, vanilla, and salt at medium speed with electric mixer. Add

eggs, and mix until well blended. Using a fork, gently fold Chambord into batter. Pour mixture into crust. Bake for approximately 40 minutes or until golden brown. Loosen cake from rim of pan. Let cool and remove rim of pan. To prepare

topping, mix sour cream, sugar, vanilla, and Chambord and spread evenly over cheesecake. Refrigerate for 4 hours or until firm. Top with fresh raspberries just before serving.

EARTHQUAKE CAKE

1 box German chocolate cake (without pudding)

1 cup coconut

1 cup pecan pieces

4 cup powdered sugar

2 Tbsp cocoa

6 Tbsp cola drink

1 cup butter or oleo

1 (8 oz) pkg cream cheese

Prepare cake mix following instructions on back. Lightly grease bottoms and

sides of a 9"x13" pan. Sprinkle coconut and nuts over the bottom of the pan.

Pour cake batter over them. Combine 1/2 c melted butter, cream cheese, and 2

cups powdered sugar. Beat until smooth. Spoon over cake. Bake at 350 degrees

for 45 minutes or until toothpick comes out clean. Cool.

Frosting: Combine cocoa, cola, and 1/2 cup butter in a saucepan. Cook over

medium heat until mixture boils, stirring constantly. Remove from heat. Pour

mixture over remaining 2 cups powdered sugar. Beat until smooth. Ice cake.

EMBRACING EGGPLANT

 

By Doug Hubley, ucook.com contributor

 

The eggplant has really tried to be our friend. But we haven't made it easy.

 

In Europe, where eggplant took centuries to catch on after Arab traders brought it from Asia, some said it caused insanity. Others said infertility. Still others said it promoted fertility, which suggests that there may have been something to that insanity thing.

 

Thomas Jefferson introduced eggplant to American shores in 1809, historians believe, and it was a hard sell here as well. Even in recent memory it has been considered a problem vegetable, bitter and tough when handled poorly, and oily when handled well.

 

Heavy-handed recipes such as eggplant parmesan were designed to bury eggplant, not to praise it, as Mark Antony never said. (The real quote from Shakespeare's "Julius Caesar" goes something like, "I came to curry eggplant, not to braise it.")

 

And if you were a kitchen gardener, especially in northern climates, eggplant's long growing season on top of its unpopularity at table made the whole prospect hopeless.

 

Increasingly, though, gardeners, cooks, and chowhounds in North America are embracing the eggplant, called the aubergine in most of the rest of the English-speaking world. Enlightened palates know why it's called "the poor man's meat." Eggplant flesh holds its substance through most any cooking process - the only way you can't eat it is raw - and yet it yields willingly to companion ingredients.

 

A well-flavored oil, even lightly applied, turns eggplant to silk on the tongue. Tomato, its distant cousin, goes with eggplant like Astaire danced with Rogers. Eggplant in a stew or vegetable medley is the middle voice that pulls the harmony together.

 

The worldwide sharing of cuisines has awakened many in North America to the versatility of eggplant that other cultures have long celebrated. Eggplant is commonly eaten in Asia, where, according to Waverly Root's Food it has been cultivated for some 4,000 years.

 

Around the Mediterranean there are cooks who claim to know 1,000 different ways to prepare eggplant. (If you must brag, better this than how many hot dogs you can eat.) Indeed, three of the best-known eggplant preparations come from this region: baba ghanoush, the garlicky-lemony dip; the meat, eggplant and béchamel casserole called moussaka; and the mother of all stuffed vegetables, imam bayildi.

 

The really spectacular effect comes when you put that first forkful of imam bayildi in your mouth and experience eggplant creamy with good olive oil, mellow with garlic, tart-sweet with tomato and honey. After all, we came to cook eggplant, not to gaze at it, as Mark Antony certainly never said.

 

And if there are 1,000 ways to fix it, we'd better get started.

 

ENSEMBLE OF PRAWNS AND PEAS

 

30 medium-size prawns or shrimp

3 bay leaves, broken in half

1/2 tsp fennel seeds

2 tsp or more salt

4 Tbsp extra-virgin olive oil q.b.

1 large onion, peeled and finely chopped

2 large garlic cloves, peeled and finely chopped

2 cups shelled fresh peas, or use frozen peas

1/3 cup pesto

Freshly ground black pepper

 

Remove the shells from the prawns and cut them lengthwise halfway through from the top so that they look like butterflies. Remove the alimentary tract. Wash the prawns in cold water, drain them, and set aside.

 

Put 2 quarts of water in a saucepan and add the bay leaves, fennel seeds, 2 teaspoons salt, and 1 tablespoon olive oil. Bring the water to a simmer. Meanwhile, sauté the onion in 2 tablespoons of olive oil until it is transparent. Add the garlic and sauté 2 minutes more. Add the peas and stir well. Cook the peas for about 3 minutes, or until they are just done.

 

Put the prawns in the simmering water and let them cook for about 2 minutes. Remove them from the water and mix them in with the peas and toss well. Add the pesto and toss again. Serve immediately on hot plates, or let it cool and serve at room temperature.

 

FARFALLE AND VEGETABLES

12 ounces farfalle (bow-tie) pasta

1/2 pound zucchini, quartered lengthwise and cut across into 1/2 inch pieces

1 (10 ounce) box frozen spinach, thawed

1 ( 7oz.) jar roasted peppers, drained and cut into strips

2 cups grape tomatoes

1/2 teaspoon salt

2 tablespoons extra-virgin olive oil

1/2 cup or less of Parmesan cheese (grated)

Cook the pasta according to package directions. Four minutes before it is done, add the zucchini and spinach to the water, when done, drain. Toss the pasta with the peppers, tomatoes, salt, olive oil and Parmesan cheese. 4 servings.

For each serving 508 calories (about) about 4 gr. saturated fat

You can serve garlic bread along with this. Split a loaf of seeded semolina bread

lengthwise, down the center, brush the cut side with olive oil, sprinkle with garlic powder, salt dried basil, oregano and thyme. Close the bread, wrap it in foil and warm in 350 degree oven for about 10 minutes. For dessert, cut a pineapple into bite size pieces and toss with blueberries and strawberries. Serve over slices of angel food cake.

FARMERS MARKET

(Behind the Scenes)

By Ann Bokman, ucook.com contributor

 

It is 6 a.m. at a weekend farmers' market and already there is movement: hanging scales wink in the sunlight and awnings ripple in the breeze. Farmers bend and straighten, filling woven baskets with salad greens and polishing sun-warmed onion bulbs.

 

A grower in baseball cap and pigskin work gloves piles cantaloupe in a perfect pyramid, high above the bed of his dusty truck. The first customers are like the vendors themselves: earlybirds who begin their day before the sun.

 

Customers come for field-fresh products, and the farmers waste no time getting their product from field to market. Chris Burke, director of four farmers' markets called Colorado Fresh Fields, is like most farmers: he hand picks the produce he sells the night before each market and drives, at most, an hour to the farmers' market. In contrast, the produce I buy from the supermarket has traveled an average of 2,000 miles.

 

Selling salad greens at four markets a week is an exhausting business. Every Tuesday, Burke and his farm manager handpick until dark. Wednesday morning, Burke departs for the farmers' market while his employee stays behind to water the fields. By evening, they are out picking again, ready to repeat the whole process. "Some days you're really dragging," he says.

 

But farmers who don't sell at enough markets often have trouble sustaining themselves. "You've got to make hay while the sun shines," Burke says. Farmers who do best not only sell at several markets each week, but beat-out competitors by offering better quality, a unique product, or a variety that comes to harvest earlier. To compete with the supermarket, some farmers have developed products (such as hydroponic tomatoes) to sell when the markets first open in spring.

 

I was tempted to stock my larder at the farmers' market. I saw several varieties of cheese, a wide range of artisan breads, dried jerky and frozen meat, jams and honeys, fresh-cut flowers, and, of course, produce of every shape and size. The only thing missing was milk, and Burke plans to add that to his markets within the year.

 

The earth clinging to the produce told me the food was fresh. But Burke assured me it was also clean and safe. In order to sell products at any of the Colorado Fresh Markets, farmers must have scales approved by the Colorado Weights and Measures Division, labels that meet state requirements, and approved kitchens for prepared foods. Burke provides hand-washing facilities.

 

Customers aren't the only ones who reap the safety measures: I spied several vendors unwrapping steaming breakfast burritos and sipping hot coffee in the minutes before their first customers appeared.

 

Prices at Burke's Cherry Creek location seemed competitive with those at my supermarket. But prices did vary from one stall to the next, depending on the quality and rarity of the product. "Prices are constantly changing," advises Burke. "You gotta find your deals."

 

While the gold-fleshed beets I bought cost about $2 a pound (and worth every penny), an enormous sack of broccoli rabe cost me a mere $1.50. Sweet corn and melons were going fast and cheap.

 

Although the farmers gladly parted with their products, none let them go carelessly. "Steam them for a few minutes, no more," they caution. "They go great with tomatoes!" they promise. Chris Burke hands his customers recipe cards and instructions on storing the produce they buy.

 

Colorado Fresh Markets hosts a different educational event each month. In August, a featured chef will guide shoppers through the market and provide tips on how to select seasonal produce. In October, kids are invited to trick or treat from market booths, make corn husk dolls, and paint pumpkins.

 

In the winter months, Burke does the legwork for Colorado Fresh Markets, developing signing and advertising and obtaining the permits they require. He receives two or three calls a week from farmers interested in renting space the following spring.

 

Like other businesses, farmers' markets will need to evolve to succeed. Burke's fourth market under the Fresh Markets umbrella is new this year. The East High addition has all the makings of a great market: a location in the heart of Denver, a beautiful park setting complete with Roman columns, and a product mix that provides something for everybody. Burke's next challenge is to open a year-round market at an indoor facility.

 

Things do change. For 25 years, Chris Webster sold fruit from a truck on Boulder County Road 53. I can no longer spot the parachute he used as an umbrella, but I can take the quick jaunt down to Cherry Creek each Saturday and bite into one of his plump, juicy Colorado peaches.

 

FRESH PEACH COBBLER

1/2 cup white sugar

1 tablespoon cornstarch

1/4 teaspoon ground cinnamon

4 cups fresh peaches - peeled, pitted and sliced

1 teaspoon lemon juice

1 cup all-purpose flour

1 tablespoon white sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

3 tablespoons shortening

1/2 cup milk

 

1 Preheat oven to 400 degrees F (200 degrees C).

2 To Make Peach Filling: In a large saucepan combine 1/2 cup sugar, cornstarch, and cinnamon. Stir in peaches and lemon juice, tossing until peaches are evenly coated.

3 Cook filling over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Pour mixture into an un-greased 2 quart casserole dish. Keep mixture hot in oven while you make topping.

4 To Make Topping: In a medium bowl combine flour, 1 tablespoon sugar, baking powder, and salt. Mix thoroughly, then cut in shortening until mixture looks like fine crumbs. Add milk and stir until mixture is evenly moistened.

5 Remove peach filling from oven and drop dough onto peaches in 6 equal-size spoonfuls.

6 Return cobbler to oven and bake 25 to 30 minutes or until topping is golden brown.

FROZEN FOOD

By Catherine McCain Burgess, ucook.com staff writer

A lick of chilly, rich gelato gliding down your parched throat. Mmmmmmm. Refreshing. Revitalizing. Reviving. Ices, frozen yogurts, ice cream, sorbets - there's nothing like them.

 

Although we love cooling treats, many people are unwilling to pay $3 to $5 per quart for premium frozen products. Likewise, not everyone is interested in eating the lower-end products, which have air and thickeners whipped in to cut ingredient costs.

 

For those who enjoy cooking, the solution is easy. Purchase an ice cream freezer and begin to explore the tempting recipes that exist for home use. You can pay up to $1,000 for a jazzed-up, professional-caliber ice cream machine. But good-quality ice cream freezers can be purchased from around $45 for a hand-crank, 1-quart Donvier to $230 for an electric 6-quart White Mountain freezer.

 

Ice cream maker in hand, frozen treats - fat free or high in calories - are easy to whip up. Now, what type should you make? The following explanation of frozen dessert bases will help you select the category that best fits your sweet-tooth or (sigh!) dietary needs.

 

Sorbet: A combination of water and sugar, sorbets also contain flavorings such as fruit juice, wine, liqueur, liquor, or herbs. Sorbets that have a 'bite' serve as palate cleansers between courses; sweeter sorbets are served for dessert. Sorbets are generally smooth in texture.

Ice/Granite/Granita: These frozen desserts are similar to sorbets, but generally contain less added sweetener. Unlike sorbets, however, they are not frozen in an ice cream maker. Instead, the prepared liquid is poured into a shallow container and put in the freezer. It is stirred at regular intervals, eventually attaining a consistency similar to heavy snow. At this point the dessert is usually consumed; otherwise it will continue to freeze and become very hard.

Sherbet: Sherbets generally have less zing than sorbet and are less rich than ice cream. The main ingredients are flavoring (fruit juice or wine, for example), water, and sugar. They might also contain gelatin, milk, or egg whites.

Ice Cream: The classic ice cream base is a rich custard made of dairy products, sweetener, and egg yolks. Often a flavoring is added as well. Ice cream is thick and creamy in texture. Taste varies according to the proportions of the base ingredients. For example, extra egg yolks deliver richness, whipped cream brings lightness, and vanilla introduces a delicate background flavor.

Ice Milk: Unlike ice cream, ice milk doesn't have an egg custard base. Further, it contains less milk fat and milk solids than ice cream and sometimes uses gelatin as a thickening agent. Ice milk is light and slightly grainy in texture. It melts more quickly than ice cream.

Gelato: This Italian cousin to ice cream is rich in taste and creamy in texture. It is dense, containing less mixed-in air than ice cream.

Frozen Yogurt: The main ingredients of frozen yogurt are yogurt, sweetener, and flavoring. Yogurts sometimes contain thickening agents as well. Consistency is usually creamy and smooth.

FRUIT GRILLING SAUCES

BOURBON CARAMEL SAUCE

(for apples)

 

1/4 cup of butter (1/2 stick)

1 cup packed brown sugar

1/4 tsp ground cinnamon

1/4 cup bourbon

6 Tbsp heavy cream.

 

Combine the first four ingredients in a sauce pan and boil for 2 minutes. Off the heat, stir in the cream. Brush a bit of the sauce over the apples in the last two minutes of grilling, and drizzle more over the apples just before serving.

 

ORANGE-VANILLA BUTTER SAUCE

(for pears)

 

1/4 cup of butter (1/2 stick)

3 Tbsp frozen orange juice concentrate, thawed

1/2 tsp pure vanilla extract

 

Warm the ingredients in a sauce pan. Brush a bit of the sauce on the pears before grilling. Serve the pears cut-side up and drizzle the rest of the sauce into the cavity of the pear. A dollop of sour cream or cream de fraîche on top, and a hint of orange zest will boost the flavor.

 

SPICY HOISIN GLAZE

(for plums)

 

1/4 cup hoisin sauce

2 Tbsp soy sauce

2 Tbsp white vinegar

2 Tbsp ketchup

1 Tbsp minced chili of your choice

salt & pepper to taste

 

Mix ingredients thoroughly in a bowl. Brush grilling plum halves with the sauce in the last 30 seconds to 1 minute of grilling. Remove from heat and drizzle with the remaining glaze.

 

ASIAN FRUIT MARINADE

(for any fruit)

 

2 Tbsp lemon or lime juice

1 Tbsp honey

1 tsp grated ginger

 

Combine ingredients in a screw-top jar. Shake to mix. Brush over the intended fruit, which you cover and refrigerate for 10 minutes. Then drain and grill.

 

FUNNEL CAKE

 

2 beaten eggs

11/2 cups milk

2 cups all purpose flour

2-3 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon salt

2-3 cups vegetable oil (for deep-frying)

 

Combine milk and eggs in large bowl. Sift flour, baking powder, sugar and salt into milk mixture and beat with electric mixer until smooth - mixture has to flow through funnel easily. Heat oil to 365 degrees. Cover the small end of a funnel and fill funnel with batter. Pour batter from small end into hot oil in a spiral shape and fry about 3 minutes or until just golden brown; turn and cook about 1 more minute. Remove with tongs and drain on paper towels. Sprinkle with mixture of cinnamon and powdered sugar while still hot or spread with with honey or maple syrup.

 

GINGER MELON ICE WITH BERRIES

 

1-1/2 tablespoons honey

1 teaspoon grated fresh ginger root

1 teaspoon fresh lemon juice

1 ripe cantaloupe, rind removed and seeded

1/2 large ripe honeydew melon

1/4 small seedless watermelon, rind removed and seeded

Fresh blueberries, rinsed

Fresh raspberries, rinsed

Fresh mint leaves, rinsed

Zest of 1/2 orange

Zest of 1/2 lime

 

In a small bowl, mix together the honey, ginger, and lemon juice. Cut each melon into small chunks and place into 3 separate bowls. Divide the honey mixture evenly among the bowls and toss to distribute evenly. Marinate for at least 2 hours to overnight.

 

In a blender or food processor, puree each melon and its marinade separately, then freeze each puree until firm.

 

Scoop some of each melon ice into each goblet and sprinkle with the blueberries and raspberries. Garnish with the mint leaves and the orange and lime zest and serve immediately. Serves 4 to 6

 

GOV DAVIS SOY SHAKE

Try other frozen fruit in this refreshing shake; sweet dark cherries or sliced peaches are especially good.

12-ounce box Mori-Nu silken tofu, soft or low-fat firm

1 cup frozen mixed berries

1 cup soy milk

1/2 cup grape juice

Place all ingredients in a blender and blend until smooth.

GREEN SALAD FOR ONE

- 2 romaine lettuce leaves, torn in bite-size pieces

- 1/2 cup washed spinach leaves

- 1/2 small green bell pepper, cut in rings

- 1 medium mushroom, thinly sliced

- 1/4 cup grated carrot

- 3 cherry tomatoes, halved

- 1/2 oz. reduced-fat feta cheese, crumbled

- 1 Tbsp. roasted pumpkin seeds

- 1/8 tsp. salt or to taste, if desired

- Freshly-ground black pepper, if desired

- Juice of 1/2 small lemon

1. In a large bowl, toss lettuce and spinach. Arrange pepper rings, mushroom

slices, carrots and cherry tomatoes in layers over greens.

2. Sprinkle cheese over salad, then pumpkin seeds.

3. For dressing, sprinkle salt over salad, then drizzle with lemon juice.

Or, use your favorite fat-free bottled salad dressing.

Makes 1 serving. - Go forth and MULTIPLY! (if you want more)

GRILLED PORK RIBS WITH TAMARIND RECADO

It takes one to two days to marinate the meat for this recipe, but it's worth it. These will be some of the best ribs you'll ever eat.

2 slabs baby back pork ribs (about 1 pound each)

 

For 1/4 cup chipotle rub:

1/4 cup dried Mexican oregano*

1/4 cup corn oil

5 dried chipotle chilies*, stemmed, seeded, and deveined (wear rubber gloves)

5 ancho chilies*, seeded and deveined (wear rubber gloves)

25 garlic cloves

1 1/2 tbsp coarse salt

1 1/2 cups tamarind recado (which see)

 

* available at Mexican markets and some specialty produce markets

 

Accompaniment: charred tomato mint salsa

 

Rub ribs with chipotle rub and put in large sealable plastic bags or a shallow baking dish large enough to hold ribs in one layer. (Marinate ribs, covered and chilled, at least 12 hours and up to 1 day.)

 

Add recado to ribs, turning them to coat well. (Marinate ribs, covered and chilled, at least 12 hours and up to 1 day.)

 

Prepare grill.

 

Remove ribs from marinade, letting excess marinade drip off, and reserve excess marinade. Grill ribs, bone sides down, on an oiled rack set 5 to 6 inches over glowing coals, covered, until marinade sets and dries slightly, 10 to 15 minutes. Turn ribs and baste with some reserved marinade. Grill ribs, covered 10 minutes more. Grill ribs, uncovered, basting frequently with some reserved marinade, until crusty and browned on both sides, 10 to 20 minutes more. (Do not baste ribs with marinade during last 5 minutes of cooking.) Discard any unused marinade.

 

Cut meat into individual ribs and serve with salsa.

 

To make chipotle rub:

In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes, and transfer to a small bowl. Cool oregano completely and in an electric coffee/spice grinder grind fine.

 

In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chilies, 1 to 2 at a time, turning them, until puffed and just beginning to brown, about 10 seconds. (Do not let chilies burn or rub will be bitter.) Transfer chilies as fried to paper towels to drain and cool until crisp.

 

Wearing rubber gloves, break chilies into pieces and in coffee/spice grinder grind fine in batches. In a food processor grind oregano and chilies with garlic and salt until mixture is a shaggy, salt-like consistency. If mixture seems moist, on a large baking sheet spread it into a thin, even layer and dry in middle of an oven set at lowest temperature until no longer moist, about 1 hour. Wearing rubber gloves, break up any lumps with your fingers. (Chipotle rub keeps in an airtight container, chilled, 6 months. Regrind rub before using.) Makes about 3 1/4 cups.

 

ISRAELI SALAD AND INFORMATION

FRESH FROM THE DESERT

 

Traditional Jewish cuisine is not noted for its reverence toward raw vegetables. Unfortunately, many Jewish cooks look at salad as "rabbit food"--literally, undigestible by humans. Aside from fears of digestive agony, many observant Jews avoid eating leafy greens like lettuce because of the laborious process of ensuring it is kosher, which involves picking through each leaf to make sure it is free of bugs.

 

In the sunnier climes of Israel, however, salad is a way of life, and is usually served with breakfast, lunch, and dinner. One of the most popular salads in Israel, dubbed "Israeli salad," is a deliciously crunchy mixture of diced vegetables that's especially appealing in the scorching heat of summer. Israeli salad is as a perfect prelude to a simple meal off the grill, and is also delicious served as a topping for falafel. It can even be served at an Israeli-style breakfast with a bowl of plain yogurt alongside.

 

Israeli salad typically contains a mixture of vegetables--usually cucumbers, tomatoes, and onions--chopped into small dice and simply dressed with a mixture of olive oil and lemon juice. All cooks add their own stylistic imprint to the salad: Additions include radishes, bell peppers, carrots, pickled gherkins, red pepper flakes, or zaatar, a spice mixture that is widely available in Middle Eastern markets. Most Jewish cooks do not add lettuce, both because it distracts from the pleasant crunchiness and "chopped" appearance of the salad, and because of the insect issue.

 

Because the salad is so simple, its flavor and texture rely on using the freshest ingredients. Look out for juicy, locally-grown tomatoes, avoiding the pink, fuzzy specimens often available at the grocery store. (And remember: If possible, use your tomatoes quickly so you can avoid refrigerating them, which causes them to lose some of their firmness.) Plum tomatoes, which have firmer flesh and fewer seeds than beefsteak tomatoes, are a good substitute for farm-fresh produce.

 

As for cucumbers...Israeli passions run high on the subject. "That's not a cucumber!" my Israeli brother-in-law always says when confronted with an overgrown, seedy American specimen coated with wax. At the time I first heard his protests, I thought they were simply Israeli produce snobbery--but seeking out the best cucumbers really makes a difference for this salad. The smaller, bumpy Kirby cucumbers are more flavorful and crunchier than the regular variety. Another good alternative is the English hothouse cucumber, sometimes touted as a "burpless" cucumber. If you buy regular supermarket cucumbers, be sure to peel or thoroughly scrub the skins to get rid of any waxy residues. (And a tip for the burping problem: Cut the cucumbers into slices, then rub the pieces together until they're slightly frothy. Rinse, then chop.)

 

Dressing the salad is a matter of personal preference. A light drizzle of extra-virgin olive oil and freshly squeezed lemon juice, perhaps accented by chopped fresh herbs, is simple and delicious. Another alternative is to use sesame-seed paste, or t'hina. Jarred t'hina looks like natural-style peanut butter, and contains a layer of oil on the top. To transform raw t'hina into dressing, stir it as much as possible in the jar to incorporate the oil, then remove a bit to a bowl. Add water and freshly-squeezed lemon juice to taste until the t'hina is of dressing consistency, then salt to taste. Another dressing option is a yogurt-based sauce, which is particularly good for breakfast.

 

ISRAELI SALAD

 

4 medium tomatoes, cut into 1/2 inch dice

1/2 hothouse (seedless) cucumber, peeled and cut into 1/2 inch dice, or 1

medium cucumber, seeded and cut into 1/2 inch dice

1 to 2 tablespoons extra virgin olive oil

1 to 2 tablespoons fresh lemon juice

1/4 teaspoon red pepper flakes

Salt and pepper to taste

1) In a medium bowl, combine all ingredients. Serve cool or at room temperature.

Variations: * Add 1 green or red bell pepper, cut into 1/2 inch dice * Add 1/4 cup green onions * Add about 8 small radishes, cut into small dice * Add 1/4 cup chopped fresh parsley

ISRAELI SALAD II

(Fat-Free - pareve)

 

"In Israel, this lively salad is served with everything - grilled chicken, fish, with chickpea patties in pita bread or simply with a small wedge of feta cheese...

 

"Everyone knows that the quality of the tomatoes is of great importance for an excellent Mediterranean salad. But this is also true of the cucumber... Get into a discussion of cucumbers with people from Israel, and they become passionate. "American cucumbers are inedible," they say, referring to the most common cucumber in the supermarket. They will acknowledge that the long, hothouse cucumbers and the long, slim Japanese cucumbers are an improvement. But their favorite type is what gardening catalogs call Middle Eastern cucumbers. In my Los Angeles neighborhood, they are sold in Middle Eastern produce markets and farmers' markets as Persian cucumbers. I have to admit that I prefer these small, thin cucumbers. They are crisp, delicately sweet and have tender skin with no trace of bitterness.

 

"For the onion component of the salad, I like those that are not too sharp, like sweet onions, red onions or green onions. Although it's not classic, I often add red, yellow or green bell peppers. Other nontraditional additions we enjoy are diced jicama, celery and radishes."

 

CUCUMBER, TOMATO AND YOGURT SALAD

 

1 cup plain low-fat yogurt

Salt and pepper

1/8 teaspoon cayenne pepper (optional)

2 cups finely diced cucumber, seeded and peeled if desired

6 plum tomatoes, diced

1 tablespoon chopped fresh herbs (parsley, mint, chives)

 

1) Combine yogurt with salt and peppers. Stir in remaining ingredients. Serve chilled.

 

CREAMY YOGURT DRESSING

 

1/2 cup freshly-squeezed orange juice

Juice from 1 lemon

4 tablespoons plain yogurt

2 tablespoons cream or milk

Mixed fresh herbs (parsley, dill, mint, chives) to taste

Salt and pepper to taste

In a medium bowl, combine all ingredients. Use to dress Israeli salad.

 

ITALIAN PASTA SALAD

2 12 oz packages tri-color rotini pasta

1/2-3/4 cup mayonnaise

1/2-3/4 cup Italian dressing (not the creamy kind)

Cook the macaroni according to package directions, but over-cook it 4-5

minutes longer than specified. When the macaroni is cooked very soft, cool it

under running water for about 5 minutes. Mix the mayo and the dressing and

gently mix with the pasta. The dressing proportions may be adjusted to suit

individual tastes. Return to fridge for 2 hours, or overnight to let the

flavors blend.

KANSAS CITY STRIP STEAKS

 

2 tablespoons prepared horseradish

2 tablespoons lemon juice

4 cloves garlic -- minced

4 teaspoons sugar

1 teaspoon salt

1 teaspoon ground black pepper

1/2 teaspoon beef bouillon granules

2 pounds sirloin steaks -- 1" thick

 

Combine first 8 ingredients. Trim fat from meat. Rub mixture on both sides

of steaks. Cover; refrigerate steaks 1 hour.

 

Grill on grill rack of uncovered grill directly over medium coals to desired

doneness, turning once. Yield: 8 servings.

 

KICHAREE WITH TOMATO AND TAMARIND SALSA

2 teaspoons toasted and ground coriander seeds

2 teaspoons cumin seeds

2 teaspoons turmeric

1 tablespoon ghee -- (up to 2) --or clarified butter

2 cups mung beans -- cooked

1 cup basmati rice or brown rice -- cooked

4 leaves of napa cabbage leaves - blanched shucked and drained

 

Saute coriander, cumin seeds and turmeric in a skillet with about one

tablespoon of ghee. As the aroma begins to rise, stir in pre-cooked mung

beans. This dish can be made as dense or thin as you like by using residual

cooking liquid.

 

Add cooked basmati or brown rice, prepared with a pinch of salt. Combine

well in a bowl. Spoon approximately 2-3 tablespoons of mixture into center

of leaves. Amount depends on size of cabbage leaves. Fold bottom of leaf

into center then each side and then fold down to square off pouch.

 

Place kicharee rolls in a bamboo steamer if available . Steam approximately

3-4 minutes if fresh. If made in advance and refrigerated it will require

about 6 minutes to heat through. Serve with Tomato and Tamarind Salsa.

 

LEMON TARRAGON CATFISH

(for two medium 10-ounce fillets)

4 paper-thin slices (cross-section, circular cut) lemon (use rest for wedges)

1 pinch salt

2 pinches black pepper

2 pinches red pepper

1/4 pinch tarragon (go LIGHTLY)

2-3 tablespoons melted (clarified) butter

1 dash onion powder

Fresh parsley

Pre-heat oven to BROIL (with rack near top)

Brush fillets with HALF of the melted butter. Sprinkle evenly with spices

BROIL for 3 minutes. Remove from oven, brush fillets with other HALF of the melted butter Overlap 2 lemon slices artfully on each fillet (remember: PAPER-THIN!). BROIL for 3 minutes more or less (until white and flaky, no pink juices

inside). Garnish with fresh parsley, and serve with lemon wedges

LEMONADE STAND PIE

1 can (6 oz.) frozen lemonade or pink lemonade concentrate , partially thawed

1 pint (2 cups) vanilla ice cream , softened

1 tub (8 oz.) COOL WHIP Whipped Topping , thawed

1 HONEY MAID Honey Graham Pie Crust (6 oz. or 9 inch)

 

Beat concentrate in large bowl with electric mixer on low speed about 30 seconds. Gradually spoon in ice cream; beat until well blended. Gently stir in whipped topping until smooth. Freeze until mixture will mound, if necessary.

 

Spoon into crust.

 

Freeze 4 hours or overnight until firm. Let stand at room temperature 15 minutes or until pie can be cut easily. Garnish with additional whipped topping, lemon slices and fresh mint leaves, if desired. Store leftover pie in freezer.

MADRAS FISHERMANS CURRY

 

On the eastern side of the Indian peninsula, fronting the Bay of Bengal, is Madras, the capital of Tamil Nadu state. This recipe from that cosmopolitan city is typically made with sardines, mackerel, and crab, but we have substituted orange roughy for a more delicately flavored dish.

 

2 teaspoons coarse salt

1 teaspoon turmeric

four 6-ounce orange roughy fillets

1 1/2 teaspoons brown or black mustard seeds

2 medium onions

2 small fresh serrano chilies

1 cup packed fresh cilantro sprigs

1/2 cup grated fresh coconut

1 teaspoon tamarind concentrate

1 cup warm water

2 tablespoons vegetable oil

 

In a small cup stir together salt and turmeric and sprinkle on both sides of orange roughy fillets. Let fillets stand at cool room temperature, loosely covered with plastic wrap, 10 minutes.

 

With a mortar and pestle or in an electric coffee/spice grinder coarsely grind mustard seeds. Coarsely chop onions and, wearing protective gloves, chop serranos. In a food processor coarsely grind onions, serranos, cilantro, and coconut, scraping down side occasionally. In a bowl dissolve tamarind concentrate in water, stirring.

 

In a 10- to 12-inch heavy skillet heat oil over moderate heat until hot but not smoking and cook mustard seeds about 30 seconds. Stir in onion mixture and cook, stirring, until fragrant, 6 to 8 minutes. Add fillets and cook 1 minute on each side. Add tamarind mixture and cook, gently stirring occasionally, until fish is just cooked through, 6 to 8 minutes. Serves 4.

[[some use halibut; some use salmon. some use coconut milk instead of coconut and water.]]

MARGARITA CHICKEN

 

1/2 cup nonalcoholic margarita mix

3 tablespoons lime juice

1 clove garlic -- crushed

3 1/2 pounds chicken pieces

1 teaspoon coarse salt

 

Mix margarita mix, lime juice, and garlic in re-sealable heavy-duty plastic food-storage bag. Add chicken; seal bag and turn to coat with marinade. Refrigerate, turning bag occasionally, at least 1 hour but no longer than 24 hours. Remove chicken from marinade; reserve marinade.

 

Heat coals or gas grill. Place chicken, skin sides up, on grill. Brush with reserved marinade; sprinkle with 1/2 teaspoon of the salt. Cover and grill 5 to 6 inches from medium heat 15 minutes; turn chicken. Brush with remaining marinade; sprinkle with remaining salt. Cover and grill 20 to 40 minutes longer, turning occasionally, until juice of chicken is no longer pink when centers of the thickest pieces are cut. Yield: 6 servings.

 

McDONALDS FRENCH FRIES

 

They're the world's most famous French fries, responsible for one-third of all U.S. French fry sales; and many would say they're the best. These fried spud strips are so popular that Burger King even changed its own recipe to better compete with secret formula from Mickey D's (although reviews on those crispy new B.K. fries came up mostly soggy). One quarter of all meals served today in American restaurants come with fries; a fact which thrills restaurateurs since fries are the most profitable menu item in the food industry. Proper preparation steps were developed by McDonald's to minimize in-store preparation time, while producing a fry that is soft on the inside, and crispy on the outside. To achieve this same level of texture and taste our clone requires a two-step frying technique: Once before the fries are frozen, and then once afterward before serving. Be sure to use a slicer to cut the fries for a consistent thickness (1/4-inch is perfect) and for a cooking result that will make them just like the real thing.

 

From Top Secret Recipes:

2 large russet potatoes

1 48-ounce can shortening

salt

Recommended: 1/4-inch potato slicer

 

1. Peel the potatoes, dry them and slice using a mandolin or other slicer with a setting as close to 1/4-inch square strips as you've got. If your fries are a little thicker than 1/4-inch the recipe will still work, but it won't be an exact clone; and you definitely don't want super thick steak fries here.

2. Rinse the fries in a large bowl filled with around 8 cups of cold water. The water should become milky. Dump the water out and add another 8 cups of cold water plus some ice and let the fries sit for an hour.

3. Spoon the shortening into your deep fryer and set it to 375 degrees. On many fryers this is the highest setting.

4. Remove the fries from the water and spread them out on a towel to dry for 10-15 minutes. Don't let them sit much longer then this or they will begin to turn brown.

5. The oil should now be hot enough for the blanching stage. Split up the fries and add them to the oil for 1 1/2 minutes at a time. Watch them carefully to be sure they don't begin to brown. If they start to brown on the edges, take 'em out. Remove the fries to paper towels to drain and cool. When the fries have cooled, put them into a resealable bag or covered container and freeze for 4 to 5 hours or until the potatoes are completely frozen. As the fries freeze you can turn off the fryer, but turn it back on and give it plenty of time to heat up before the final frying stage for your fries.

6. Split up the frozen fries and add one half at a time to the hot oil. Fry for 4 1/2 to 6 minutes or until the fries have become a golden brown color and are crispy on the outside when cool. The second batch may take a tad longer than the first, since the oil may have cooled. Drain the fries to paper towels and salt generously. (http://www.topsecretrecipes.com) Makes 4 servings.

 

 

 

 

MIDDLE EASTERN FLATBREAD

This flatbread is good alone or with a good smear of hummus, Lebanese yogurt, or simply topped with fresh tomatoes, salt, pepper and olive oil. You can make your own zataar spice or look for it in a Middle Eastern market.

 

Zataar, lemon and oil topping:

1/4 cup zataar spice

1/2 teaspoon kosher salt

juice of two lemons

3/4 cup extra virgin olive oil

 

Bread:

1 tablespoon yeast

2 cups water

2 teaspoons sugar

1 3/4 teaspoons salt

2 tablespoons extra virgin olive oil

2 cup unbleached all purpose flour

5 cups unbleached bread flour

1 3/4 teaspoons salt

 

For topping, stir together all ingredients in a small bowl and set aside.

 

For bread, whisk together yeast, water and sugar. Stir in oil and most of flour (reserve 1 cup of whole wheat), then salt. Knead 8-10 minutes to form an elastic, supple dough, adding reserved flour as required.

 

Place dough in a well greased large bowl, cover with plastic wrap and a tea towel and let rise until doubled. Otherwise, allow dough a long, cool rise in the fridge for several hours or longer (up to three days). Bring dough to room temperature before using (it will rise as it warms).

 

Break off sections of dough, about the size of a grapefruit. Stretch or roll into irregular slabs. Let rest 15 minutes, covered with a tea towel. Spoon on some olive/zataar mixture.

 

Preheat grill to "Hot". Lay slabs gently on grill. Close cover for one to two minutes, then check doneness. Allow to bake until tops begin to brown. Brush with additional topping if desired

MIDDLE EASTERN GLOSSARY

 

~A~

aubergine: French for eggplant. Often appears in recipes from Francophonic countries such as Tunisia and Iran.

 

~B~

batilgian: Armenian word for eggplant, pronounced "bottle-john."

 

berbere: Hot sauce of Ethiopia.

 

bulgur: Wheat that has been ;parcooked and cracked. Key ingredient in tabouli, kibbe, and wheat pilafs. (Also bulghur, burghul)

 

~C~

capers: Tiny pickled buds of a plant native to theMediterranean. Used as a garnish.

 

couscous: Tiny semolina pasta that is native to North Africa and now served around the world. Also refers to the spicy vegetable and/or meat stew that is served with it. More

 

~F~

foul: Arabic rice and bean stew dressed with olive oil and lemon juice.

 

ful: Fava beans.

 

~H~

halal: In Islamic dietary laws, foods that are pemitted.

 

haram: In Islamic dietary laws, foods that are prohibited.

 

hummus: A classic middle eastern dip made with chick peas, tahini, and lemon. (also spelled hommus.

~K~

kibbeh: Ground meat (typically lamb) mixed with bulger wheat and cooked in oval-shaped patties or as a large cake, which is cut into diamond-shaped pieces for serving.

 

kosher: Foods that meet the requirements of a strict set of dietary rules laid out in Jewish law are considered "kosher." Prepared foods that are kosher certified are often labeled with a "U" in a circle, symbolizing the United Federation of Orthodox Rabbis.

 

~L~

laurel: Bay leaf. Herb used in many soups and stews.

 

~M~

mezze: (also meze, mazza, and maza) The tapas of the Middle East, mezze are the little dishes served as appetizers or, in sufficient numbers, as an entire meal.

 

mughal: The cuisine of Northern Indian, which is heavily influenced by Persian cooking.

 

~P~

pareve: In Jewish dietary law, a food that contains neither meat nor dairy.

 

~T~

tabouli: An Arabic salad composed of bulgur wheat, parsley, mint, and an oil and lemon juice dressing. Vegetables such as scallions, cucumbers, tomatoes often added. (Also tabbouleh, tabbouli.)More.

 

tahini: A paste made of ground sesame seeds. Blended with lemon juice and water, tahini makes a dressing for salads or falafel.

 

taratour: A garlic, oil and lemon sauce that has the consistency of a mayonnaise. Bread crumbs thicken the sauce, instead of egg.

 

~Z~

zataar: (also zatar and za'taar) A blend of spices including thyme, sesame seeds, and other spices, that is used to top breads and season meats for grilling or roasting.

MONGOLIAN HOT POT.

 

The Mongolian hot pot (or Chinese firepot or boiling firepot, as it is sometimes called) is like a Chinese fondue and, as such, is a fun way to share a meal with guests.

 

Instead of oil, broth is used to cook pieces of raw meat and vegetables. Sauces are served with the cooked food. After the food is removed from the pot, the broth is served as part of the meal.

 

The Mongolian pot has three parts, a base that holds a few glowing briquettes (you'll want to start the briquettes on your grill outside and use a protective pad under the base), an aluminum liner to hold the broth and a cover to keep it steaming.

 

Be sure to use your pot in a well-ventilated area, even in your fireplace with the flue open.

 

 

ORIENTAL HOT POT WITH SAUCES

 

1 pound large shrimp, peeled and deveined (about 12)

2 medium skinless, boneless chicken breasts, thinly sliced across grain

8 ounces beef sirloin, thinly sliced across grain

1/2 head Chinese cabbage, coarsely chopped

Tofu, cubed, optional

1 (5-ounce) can sliced water chestnuts, drained

1 1/2 cups sliced fresh mushrooms

6 cups torn fresh spinach

6 cups chicken stock or broth

1 tablespoon freshly grated gingerroot

1 recipe sauce from the choices below

 

At serving time, have uncooked meats and vegetables on large tray or platter and spinach in serving bowl. Provide chopsticks, bamboo tongs, fondue forks or wire ladles as cooking tools for guests.

 

In fondue cooker, electric skillet, chafing dish, Mongolian cooker or electric wok, heat chicken stock and gingerroot to boiling.

 

Pick up desired food with chopsticks, drop into broth. When broth returns to boiling, about 2 to 3 minutes, remove food with wire ladle onto plate.

 

Dip into sauce (recipes follow). Divide sauce among several small bowls, one for each guest. Serve with steamed rice, if desired. Ladle broth from pot into bowls and serve with meal.

 

SOY-LIME SAUCE:

 

Combine 1/2 cup soy sauce, 1/2 cup fresh lime juice and 1/4 teaspoon grated gingerroot. Makes 1 cup.

 

SWEET-SOUR SAUCE:

 

Mix 1 cup bottled sweet-and-sour sauce, 2 tablespoons ketchup, 2 teaspoons prepared mustard and heat gently. Serve warm. Makes about 1 cup.

 

MUSTARD CREAM SAUCE:

 

Blend together 1/4 cup prepared mustard, 1 tablespoon minced chives, 1 teaspoon lemon juice, 1/4 cup sour cream, 1/4 cup mayonnaise and refrigerate several hours before using. Makes about 3/4 cup.

 

 

NUTTER BUTTER

(r) Frozen Peanut Butter Pie

 

24 NUTTER BUTTER Sandwich Cookies

5 Tbsp. butter , melted

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese , softened

1 cup creamy peanut butter

3/4 cup sugar

1 Tbsp. vanilla

1 tub (8 oz.) COOL WHIP Whipped Topping , thawed, divided

 

Crush cookies in zipper-style plastic bag with rolling pin or in food processor. Mix cookie crumbs and butter. Press onto bottom and up side of 9-inch pie plate.

 

Mix cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 1-1/2 cups of the whipped topping. Spoon into crust.

 

Freeze 4 hours or overnight until firm. Let stand 30 minutes or until pie can be cut easily. Garnish with remaining whipped topping and additional cookies, if desired.

POOR MANS POT ROAST

1.5 lbs reasonably lean hamburger meat

4 medium potatoes, peeled and in 1/2 inch cubes

1 large onion, cut in large pieces

1 bag frozen sliced carrots or use the fresh baby ones

1 pkg frozen tiny peas

2 cans GOLDEN Mushroom soup (it HAS to be the Golden!!!)

Pam sprayed 9x15x3 glass or metal cake pan

Heavy Duty foil

Spray pan well with Pam. Form the hamburger in 6 patties, 1/4 lb each and

about 1/2 inch thick. Press patties in bottom of pan, 2 rows of 3. Salt and pepper patties. Toss on the onions in a layer, then the potato cubes, then the frozen carrots and then the frozen peas. Spread the 2 cans of soup evenly over the entire thing. Then take a large enough piece of heavy duty foil to cover the top of the pan and crimp it tightly so no steam can escape

Place in a 325 degree F. oven, top rack for 2 hours. Serves 4. A batch makes about 6 of those Ziploc or Glad lidded containers to fill and put in the freezer.

 

 

 

 

REAL GREEK SALAD

 

Leave out the lettuce and make horiatiki. Don't forget everyone, if you have access to a grape vine, it's just about time to pick and pickle your grape leaves for all the Dolmas you are going to be making for the holidays. Don't forget like I usually do, and not get around to it until September. They are far to old and tough by then.

 

There's more than one way to make a Greek salad. As with most traditional "peasant" foods, horiatiki salata , which we might call country or village salad, is an improvisational affair. Different cooks will include different ingredients depending on taste, budget and seasonal circumstances.

 

We can agree on at least two ingredients: A good Greek salad must have tomatoes and feta cheese. The B list of ingredients includes cucumber, sweet peppers (red or green) onion (white or red) and olives. Other ingredients might include capers, anchovies, toasted croutons and fresh herbs. Even the dressing is up for debate, with some cooks preferring a healthy dash of extra virgin olive oil and others choosing a vinaigrette-style mixture of oil, vinegar or lemon, and perhaps garlic and other flavorings.

 

The one thing that is not traditional in this anything-goes salad is the great handfuls of iceberg lettuce found in most restaurant Greek salads. Not that there's anything wrong with lettuce. It's a great way to stretch the salad ingredients, for one thing.

 

If tossing cheese cubes, tomato wedges and pepper rings in a bowl is a little too rustic for your taste, try a composed salad by artfully arranging the usual Greek salad ingredients.

 

Picture these ideas:

 

. . Thin slices of ripe plum (or Roma) tomatoes, fan-style on a plate, topped with crescent-moon shaped cucumber slices, scallions and matchstick slices of feta cheese.

. . Cherry tomatoes lined up on a square or rectangular sushi tray, alternating with cubes of feta cheese and dark, black kalamata olives.

 

. . Chunks of cucumber on a stick with cherry tomatoes, rolled anchovy fillets, feta squares and green pepper pieces. (A fun picnic salad.)

 

. . Peeled and thickly sliced beefsteak tomatoes topped with cucumber, pepper and onion rings and served with a hot crouton (toasted slice of good French bread) topped with feta cheese spread.

 

You can drizzle your oil or prepared dressing over your completed composed salad or toss each ingredient individually in the dressing before making your arrangements.

 

An oil and lemon dressing to serve with green salad. Don't forget the feta cheese and lots of fresh herbs, such as oregano and basil!

GREEK SALAD DRESSING

1/2 cup olive oil

1/4 cup lemon juice

2 tablespoons red wine vinegar

2 cloves garlic, crushed

salt and black pepper to taste

2 teaspoons sugar

1/4 teaspoon cinnamon

 

Whisk all ingredients together in a small bowl. Refrigerate at least one hour or overnight to mellow flavors. Use to dress a salad of greens and feta cheese.

 

SALT AND PEPPER SHRIMP

1 lb large shrimp in their shells (25)

6 cups vegetable oil

3/4 teaspoon fine sea salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon Chinese five-spice powder

 

Special equipment: a deep-fat thermometer

 

Cut each shrimp shell lengthwise along back with scissors, leaving last segment intact, then de-vein shrimp, leaving shell in place. Cut off feathery legs and sharp pointed section of shell above soft tail fins. Rinse shrimp and dry thoroughly.

 

Heat oil in a wok or deep heavy pot over high heat until it registers 400°F on deep-fat thermometer. Deep-fry shrimp in 4 batches until shells bubble and shrimp are bright pink, 45 to 60 seconds (they will be slightly undercooked), returning oil to 400°F between batches. Transfer with a slotted spoon to paper towels to drain.

 

Carefully pour oil into a heatproof bowl (to cool before discarding), then wipe wok clean with paper towels.

 

Stir together salt, pepper, and five-spice powder.

 

Heat wok or a heavy skillet over moderate heat until hot but not smoking, then add deep-fried shrimp and spice mix and stir-fry 10 seconds.

 

Cooks' note: You might wonder why we don't use the classic spice for this dish, Sichuan pepper. We'd love to, but the spice is currently banned by the USDA for import since it may carry a harmful citrus canker.

 

SHRIMP IN TAMARIND SAUCE

 

1 lb Shrimp, fresh

1 tsp Sesame oil

Salt; pinch

1 tbsp Sugar

2 tbsp Ginger, fresh; minced

2 Shallots; chopped

Coriander leaves; for garnish

2 tsp Cornstarch

1/4 cup Tamarind liquid *

2 tbsp Fish sauce

1 tbsp Lemon juice

2 Thai chilies finely chopped

1 1/2 cup Oil

 

* To make tamarind liquid, pour 1/2 cup boiling water over five or six fresh peeled tamarind pods, and let sit for 30 minutes. Then pour through a strainer into a bowl, pressing as much of the pulp through as possible. Shell the shrimp. Cut them in half lengthwise, toss them in corn- starch and sesame oil and refrigerate for at least 30 minutes. Combine the tamarind liquid, salt, fish sauce, sugar, and lemon juice and set aside. Combine ginger, chili peppers, and shallots, and set aside. Heat the oil in a skillet or wok until hot but not smoking. Add the shrimp and stir quickly to separate them. Remove the shrimp when just pink and drain in a colander. Remove all but two tablespoons of oil from the skillet, heat the remaining oil over high heat and add the ginger/chili combination. Stir until fragrant, then add the tamarind sauce. When boiling hot, add the shrimp and stir over high heat for a minute or so, until the sauce is reduced. Serve garnished with coriander leaves.

SOUR CREAM RHUBARB PIE

Combine: 3 Tbsp Flour

1/4 tsp. salt

1 1/4 cup sugar

Add: 1 beaten egg

1 cup sour cream

1 tsp. vanilla

1/2 tsp. lemon extract, optional

Mix well, then stir in 3 cup chopped rhubarb.

Pour into 9" unbaked pie shell.

Bake at 400* for 15 minutes.

Meanwhile, make topping.

Combine: 1/3 cup brown sugar

1/3 cup flour

1/2 tsp. cinnamon

Cut in: 1/4 cup butter

Reduce oven temperature to 350* and bake for 25 minutes. Sprinkle topping

over pie and bake for 15 minutes until topping browns. Makes 8 servings.

SPAGHETTI SALAD

1 pound thin spaghetti, cooked

1 pound can artichoke hearts, chopped

2 large fresh tomatoes, seeded and coarsely chopped

1 small sweet onion, diced

1/2 cup coarsely chopped black olives

1 small bunch fresh Italian parsley, chopped

1 to 2 cups feta cheese, crumbled

1 small can mushrooms, drained and chopped

Dressing:

1/2 cup extra virgin olive oil

1/2 cup red wine vinegar

1 large garlic clove, minced

2 teaspoons sugar

salt and pepper to taste

Break raw spaghetti into thirds and cook till done. Drain and rinse. Add the artichoke hearts, tomatoes, onions. olives, parsley and crumbled cheese. Combine dressing ingredients and pour over salad. Mix well but gently. Cover and chill till serving.

SPICED POTATOES IN TAMARIND SAUCE

(DAUM ALOO)

 

1 1/2 tbsp Tamarind paste

2 cups Water

8 small Boiling potatoes

1/4 cup Corn oil

1.00 md Onion; thinly sliced

2 tsp Minced fresh ginger

4 Garlic cloves; minced

1/2 tsp Dried red pepper flakes

1/2 tsp Ground turmeric

1/2 tsp Ground cardamom

1/2 tsp Ground fennel

1/2 tsp Cinnamon

1/4 tsp Freshly ground pepper

Salt

 

Dissolve tamarind paste in 1 cup water. Let stand 30 minutes. Strain. Boil potatoes until just tender. Cool completely, then peel. Using wooden skewer, pierce each potato in 4 places. Heat oil in heavy large skillet over medium heat. Add onion and cook until crisp and lightly browned, stirring frequently, about 10 minutes. Remove from skillet. Add potatoes and brown well on all sides. Remove from skillet. Pour off all but 1 tablespoon oil from skillet. Add ginger and garlic and stir 1 minute. Stir in pepper flakes and turmeric. Blend in 2 tablespoons water. Mix in onion. Add potatoes, tamarind liquid and remaining 14 tablespoons water. Stir in cardamom, fennel, cinnamon and pepper. Cover and simmer until sauce has thickened slightly, about 15 minutes. Season with salt.

TAMARIND RECADO

Smoky, earthy, and with a sweet-and-sour tang, this recado is also delicious on pork, beef, and venison.

Tamarind seasoning paste

2 tablespoons corn oil

6 dried chipotle chilies*, stemmed, seeded, and deveined (wear rubber gloves)

1 cup boiling water

1 medium white onion, sliced 1/2 inch thick

10 garlic cloves, unpeeled

4 plum tomatoes

 

For 1 1/2 cups fresh tamarind pulp:

2 1/2 cups shelled tamarind pods* (about 14 ounces)

1 tablespoon coarse salt, or to taste

 

* available at Mexican markets

 

In a small skillet heat oil over moderately high heat until hot but not smoking and using tongs, fry chipotles, 1 or 2 at a time, turning them, until puffed and just beginning to brown, about 10 seconds. (Do not let chilies burn or recado will be bitter.) Transfer chipotles as fried to a small bowl, letting excess oil drip off. Add boiling water and soak chipotles, tossing occasionally, until soft, about 20 minutes.

 

Heat a dry comal or flat iron griddle over moderately low heat and pan-roast onion, garlic, and tomatoes, turning them occasionally to ensure even roasting, until browned and soft throughout, 25 to 30 minutes. Discard garlic skins and tomatoes stems.

 

In a blender or food processor blend chilies, 1/2 cup soaking water, onion, garlic, tomatoes, tamarind pulp, and salt until smooth. (Recado may be made 5 days ahead and chilled, covered.) Makes about 3 1/4 cups.

 

To make tamarind pulp:

In a small saucepan barely cover tamarind with water and bring to a boil, covered, over moderate heat. Simmer tamarind gently, covered, stirring frequently, until pulp loosens and falls off seeds, about 30 minutes. (If mixture becomes too thick, add more water to keep barely covered.)

 

Strain mixture through a medium sieve into a bowl, pushing hard with back of a spoon to extract as much pulp as possible. If pulp does not measure about 1 1/2 cups, return solids to pan with water to barely cover and bring to a boil. Strain tamarind again in same manner to extract more pulp. (Tamarind pulp may be made 1 week ahead and chilled, covered.) makes about 1 1/2 cups

A cook in San Francisco writes: "I make large quantities of tamarind pulp and freeze it in ice cube trays (about 1 Tablespoon per cube). I do the same for roasted chilies, keep the cubes in ziploc bags in the freezer, then it is simple to make great barbecue/grilling sauces and marinades like the Tamarind Recado on the fly all summer long in whatever quantity you need, and you can easily adjust the spice level and other ingredients (instead of just having a bunch of the same sauce on hand) to suit whatever you're grilling at the moment. I also just used this (with a few variations) on a pork loin that I roasted in the oven.

TARRAGON LOBSTER SALAD

This lobster salad is wonderful on its own-but piled onto a hot dog bun it becomes a perfect lobster roll. 4 - 6 servings

4 (1 1/2-lb) live lobsters

1/4 cup finely chopped shallot

(1 large) 3 tablespoons fresh lemon juice

1/3 cup mayonnaise

2 tablespoons finely chopped fresh tarragon

 

Accompaniment (optional): hot dog buns (preferably top-split), buttered and grilled or toasted if desired

 

Plunge 2 live lobsters headfirst into an 8-quart pot of boiling salted water. Loosely cover pot and cook lobsters over moderately high heat 9 minutes from time they enter water, then transfer with tongs to sink to cool.

 

Return water to a boil and cook remaining 2 lobsters in same manner.

 

While lobsters are cooking, combine shallot, lemon juice, and 1/2 teaspoon salt in a large bowl and let stand at room temperature 30 minutes.

 

When lobsters are cool, remove meat from claws, joints, and tails. Discard tomalley, any roe, and shells (or save for another use). Cut meat into 1/2-inch pieces.

 

Whisk mayonnaise, tarragon, and 1/4 teaspoon black pepper into shallot mixture. Add lobster meat and toss gently to coat.

 

Cooks' notes:

. Lobsters may be cooked and shelled 1 day ahead and chilled, covered.

. Lobster salad may be made 1 day ahead and chilled, covered.

TOMATO AND TAMARIND SALSA

2 tomatoes -- small dice

1/8 cup red onion -- fine dice

1/2 1 tablespoon tamarind paste -- puree and thin with water

1/2 bunch chives -- chopped

 

Combine all ingredients and mix well.

 

TRIPLE BERRY PIE

1-1/2 cups raspberries

1-1/2 cups strawberries , sliced

1 cup blueberries

1 baked pastry shell (9 inch) , cooled

3/4 cup sugar

3 Tbsp. cornstarch

1-1/2 cups water

1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Gelatin

1 tub (8 oz.) COOL WHIP Whipped Topping

Mix berries in large bowl. Pour into pastry shell.

 

Mix sugar and cornstarch in medium saucepan. Gradually stir in water until smooth. Stirring constantly, cook on medium heat until mixture comes to boil; boil 1 minute. Remove from heat. Stir in gelatin until completely dissolved. Cool to room temperature. Pour over berries in pastry shell.

 

Refrigerate 3 hours or until firm. Spread whipped topping over pie before serving. Store leftover pie in refrigerator.

VEGGIE FAST FOOD

By Jennifer Gallo, ucook.com staff writer

Fast food may mean different things to different people. To me it always meant quick and easy convenience foods like Big Macs and Whoppers. My definition certainly never included vegetarian options - until a few years ago.

 

Unfortunately, vegetarianism isn't exactly mainstream. There aren't many vegetarian drive-ins. In fact, there are none that I know of here in Northern New England. But, when needed, I've had great success preparing quick meatless meals at home.

 

There's an amazing array of vegetarian fast food solutions in the frozen food or produce section of just about any grocery store. I stock up every time I go shopping and keep a hearty variety of them in my refrigerator and freezer at home. Following is a list of the tastiest veggie burgers, hot dogs, and other products I've found and tried. Even my husband - a former meat and potatoes guy - agrees that these are satisfying alternatives to traditional beef or poultry fast foods. They're that good!

 

Gardenburger Inc. offers lowfat and no-fat products that are perfect for the microwave, grill, oven, or frying pan. Primarily made with bulgur wheat, rolled oats, various veggies, soybeans, and sometimes rice and cheese, they really do achieve that important hearty burger consistency. Varieties include the Original Gardenburger and Hamburger Style Gardenburger as well as Veggie Medley, Savory Mushroom, Zesty Bean, and Fire Roasted Vegetable burgers. Each box of four patties is priced at $2.99.

 

Worthington Foods Inc. distributes products with the brand name Morningstar Farms. They include lowfat and no-fat Harvest Burgers, Better' n Burgers, Garden Veggie Patties, and Spicy Black Bean Burgers. These all contain the same primary ingredients and can be prepared in the same ways as the Gardenburger varieties.

 

Morningstar Farms also offers my favorite meatless fast foods and the only pseudo chicken products made from textured vegetable protein: Chik Patties and Chicken McNugget-type pieces called - of course - Chik Nuggets. In addition, their vegetarian hot dogs, made with soy, wheat protein and wheat gluten, taste just like regular beef hot dogs (as far as I remember) and are the best I've had.Morningstar Farms products are all priced at $2.99 for a box of four patties, about 20 nuggets, or eight hot dogs.

 

For submarine sandwiches, try Yves Veggie Cuisine's Veggie Deli Slices. Tasting similar to bologna, these slices are made with 100% vegetable protein and are fat free. They're priced at $2.59 for a 5.5 oz. package. Find them next to the tofu in the produce section of most grocery stores.

Whether a vegetarian or not, these products really are worth giving an open-minded try. Or, if dinner made fast isn't of particular importance, take the time to make veggie burgers from scratch. Click here for recipes.

 

And don't forget adding the final touches. Condiments like mustard, ketchup, relish, mayonnaise, even A-1 steak sauce, along with lettuce, tomato, pickle, and onion are the perfect, delicious toppers to any meatless fast food.

ZUCCHINI LASAGNA

 

3 cups spaghetti sauce

1 medium zucchini -- shredded

6 lasagna noodles -- uncooked

1 cup ricotta cheese

1/4 cup grated Parmesan cheese

1 teaspoon dried oregano

2 cups shredded Mozzarella cheese

 

Heat oven to 350 degrees F. Mix spaghetti sauce and zucchini. Spread 1 cup

sauce mixture in un-greased rectangular baking dish, 11- x 7- x 1 1/2-inches;

top with 3 noodles. Mix ricotta cheese, Parmesan, and oregano; spread over

noodles in dish. Spread with 1 cup of the sauce mixture. Top with remaining

noodles and sauce mixture. Sprinkle with Mozzarella cheese. Bake, uncovered,

45 minutes or until hot and bubbly. Let stand 15 minutes before cutting.

8 servings.

SHALOM FROM SPIKE & JAMIE



 Join one of our Discussion Forums:

Free Recipe Collection Forum

Jewish Recipe Forum

 


Free Newsletters:

We also publish two newsletters a couple of times a month.
To subscribe, send a blank email to the appropriate email address.
Topica will send you a message asking if you really intended to subscribe
- just click reply - that's it!

Free Recipe Collection Newsletter
freerecipes-subscribe@topica.com

Jewish Recipe Collection Newsletter
jewishrecipes-subscribe@topica.com

 


 

Click here to add our Web Site to your Favorites List:

Add to Favorites

 


Search this site powered by FreeFind

 


Our Favorite Internet Search Engine:
  www.google.com

 


Mail this Page to a Friend

 


Any problems with this page? 
Send the URL of this page & a description 
of the problem to webmaster.
Thank you!

 


Back to Spike's & Jamie's Recipe Collection

 

 


 

 


Barnes & Noble Home Page

Barnes & Noble Music Page

 

 

Tired of Geek Speak when 
you have Computer Questions?

The Newbie Club - 
Computer Information for the Rest of Us!

 

 

Your Own Domain Name 
- $15 a Year

Watkins
- Superior Quality Products since 1869

 

 


Disclaimer: These web site links are listed as a convenience to our visitors. If you use these links, we take no responsibility and give no guarantees, warranties or representations, implied or otherwise, for the content or accuracy of these third-party sites.

Due to the number of recipes and tips we receive, it is impossible for us to personally test each one and therefore we cannot guarantee its success. Please let us know if you find errors in any of them.

We do not endorse or recommend any recipes, tips, products or services listed in our ezines or on our web pages. You use them and their contents at your own risk and discretion. If you do not agree to these terms, please don't continue to use them. If you do use them, it means you agree to these terms.

Copyright notice - No infringement of any text or graphic copyright is intended. If you own the copyright to any original image or document used for the creation of the graphics or information on this site, please contact the Webmaster with all pertinent info so that proper credit can be given. If you wish to have it removed from the site, it will be replaced ASAP.

 


 

 


 

 


 

Back to Top