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

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Recipes from Spike & Jamie

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Contents Disk 248

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).

ALMOND MUSHROOM WILD RICE

APRICOT CHIP COOKIES

ARTICHOKE DIP

BAKED ALASKA

BEEF WITH OREGANO

BEEF WITH TERIYAKI GLAZE

BLUEBERRY UPSIDE DOWN CAKE

BUTTERMILK PECAN CHICKEN

CALDERETA

CARROT CAKE

CASHEW CHICKEN BREASTS

CHICKEN CHICAGO

CHICKEN WITH ARTICHOKE HEARTS

COCONUT CURRIED CHICKEN

CONFETTI HAM SALAD

CROCK POT PASTA SAUCE

DESPERATION SALAD

DRESSED UP BEANS

EGG FETTUCCINE WITH FIGS

EGG FOO YUNG I

EGG FOO YUNG II

EGGPLANT MEATBALLS

FABULOUS FETTUCINE

FARFELLE

FRENCH CROISSANT CRAB SANDWICH

FRUIT COBBLER

GERMAN CHOCOLATE UPSIDE DOWN CAKE.do

GREEK SALAD PITA SANDWICHES

GREEN TOMATO ADVICE AND RECIPES

HALUSHKI

HERB STUFFED BREADED CHICKEN

HONEY MUSTARD DRESSING

HOT DOG RELISH

ICE CREAM REESE CUP

ITALIAN SPAGHETTI SAUCE

LEMON FLAN CAKE

LEMON YOGURT BLUEBERRY MUFFINS

LINGUINE WITH PEPPERONCINI AND BACON

ORZO PINE NUT AND FETA SALAD

PASTITSO

PORTUGUESE SWEET BREAD

POTATOES CON QUESO

ROTI AND PARATHA

SALSA AL POMODORO

SAN FRANCISCO CIOPPINO

SHRIMP ANGEL HAIR

SICILIAN SPINACH

SPICED WITH CARE

STUFFED MUSHROOM APPETIZER

STUFFED ZUCCHINI BOATS

SUMMER CORN AND TOMATOES

SWEET AND SOUR TOFU

SWEET N TANGY BARBECUE

TEXAS KING RANCH CASSEROLE

TOMATO AND CHEESE

TOOLS FOR PRESERVING THE HARVEST

WENDYS FROSTY

WILD MUSHROOM RAVIOLI

ZUCCHINI AND STEWED TOMATOES

ZUCCHINI CASSEROLE

ZUCCHINI MANICOTTI

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

ALMOND MUSHROOM WILD RICE

 

1 cup uncooked wild rice

21/2 cups chicken broth

1 cup sliced fresh mushrooms

1/2 cup slivered almonds, toasted

2 tablespoons butter or margarine, melted

2 tablespoons chopped green onion

 

Rinse and drain rice; place in a 11/2-quart baking dish coated with nonstick cooking spray. Add the remaining ingredients; mix well. Cover and bake at 325 degrees for 11/2 to 2 hours, or until liquid is absorbed and rice is tender.

Serves six.

APRICOT CHIP COOKIES

 

1/2 cup sugar

1/2 cup packed brown sugar

1/2 cup butter, softened (one stick)

1 egg

1 teaspoon vanilla

1 1/4 cups all-purpose flour

1 cup uncooked oats

1/2 cup coconut

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup white chocolate baking chips

1/2 cup chopped dried apricots

1/2 cup macadamia nuts

 

Heat oven to 375 degrees. Mix sugars, butter, egg, and vanilla until light and fluffy. Add flour, oats, coconut, baking soda and salt. Mix until soft dough forms. Do not over mix. Stir in nuts, chips and apricots.

 

Drop by heaping teaspoonfuls 2 inches apart. Bake 7 to 10 minutes until light golden brown.

 

This recipe can easily be varied by changing the nuts and dried fruit. Mix and match dried cranberries, figs, candied orange rind or lemon, and cherries with chopped walnuts, almonds, cashews or hazelnuts.

 

Makes three dozen. It also can be doubled.

 

 

 

ARTICHOKE DIP

 

1 (14-ounce) jar marinated artichoke hearts, drained & chopped (reserve liquid)

1 cup mayonnaise

1 cup Parmesan cheese

1 (8-ounce) package cream cheese, softened

1 teaspoon garlic powder

3 cloves garlic, minced or crushed

1 tablespoon minced onion

2 tablespoons liquid from artichokes

Pepper to taste

1 large, sourdough round

1 small sourdough loaf for extra bread

 

Hollow out bread round and cut those pieces into 1-inch squares. Mix together all ingredients in bowl and put into hollowed-out bread. Bake at 350 degrees for 35 to 45 minutes, or until brown on top. Serve warm, surrounded by bread squares.

BAKED ALASKA

 

This is a classic dessert. When ordered at a restaurant, it is usually flambéed in front of the guest. I think it is too dangerous to flambé things at home. The cake layer is similar to an American pound cake, but almond paste is substituted for some of the butter. In French we call this almond cake pain de gênes, which means "bread from Genoa."

This dessert is easy to adapt to your own personal tastes and time limits. You can simply buy the pound cake and ice cream and assemble it. You can also use different flavors of ice cream instead of the chocolate and strawberry that I use.

For the chocolate ice cream

4 cups whole milk

7 ounces unsweetened chocolate, chopped

1-1/2 cups granulated sugar

8 large egg yolks

 

For the strawberry ice cream

2 cups plus 1 tablespoon whole milk

14 pints fresh strawberries, hulled and chopped

1-1/4 cups granulated sugar

8 large egg yolks

 

For the pain de gênes

3/4 cup almond paste (very firmly packed)

1/4 cup granulated sugar

1/2 cup plus 1 tablespoon room temperature unsalted butter

3 large eggs

1 teaspoon Grand Marnier (optional)

1/3 cup pastry flour

Pinch of salt

 

For the Italian meringue

3/4 cup granulated sugar

1/4 cup water

3 large egg whites

 

First, prepare the ice creams and allow enough time for them to harden in the freezer.

The technique used to make the ice cream bases is the same used to make crème anglaise. When you are making crême anglaise, the trick is to stop cooking before the eggs scramble. In the chocolate ice cream recipe, the unsweetened chocolate provides insulation for the eggs so they are not as likely to overcook. The strawberry ice cream base does not have that insulation and is more like a classic crème anglaise, which needs to be cooled over an ice bath. Have the ice bath ready before you begin (page 3).

Prepare the chocolate ice cream: Heat the milk and chopped chocolate together in a 2-quart heavy-bottomed saucepan over medium-high heat until bubbles form around the edge of the pan. While the milk is heating, combine the sugar and egg yolks and whisk until thoroughly incorporated and thick. Temper (page 22) the egg mixture by pouring about half of the hot milk into it and whisk well. Now pour the tempered egg mixture into the remaining hot milk and chocolate. Cook over medium-high heat until slightly thickened, stirring constantly with a heatproof rubber spatula. The mixture has finished cooking when it is thick enough to coat the back of the spatula, 3 to 5 minutes.

Use the following method to tell if it is finished: Quickly dip the spatula into the hot mixture and hold it horizontally in front of you. With the tip of your finger, wipe a clean line down the center of the spatula. If the mixture holds and does not fill in the line, it is ready to be removed from the heat. If the line fills with liquid, the mixture must be cooked a little longer. Repeat the test every 30 seconds until the mixture is ready. At no time should the mixture begin to boll; if you see bubbles begin to form around the edge of the pan, remove it from the heat and whisk the mixture thoroughly to cool it down. Once the mixture has finished cooking, pour it into a clean bowl and set aside to cool. If you want to reduce the cooling time, you can cool the chocolate ice cream base in an ice bath.

Prepare the strawberry ice cream: While the chocolate ice cream base is cooling, prepare the strawberry ice cream base. The technique is the same as above: Heat the milk and chopped strawberries together in a non-reactive 2-quart heavy-bottomed saucepan over medium-high heat until bubbles form around the edges of the pan. While the milk is heating, combine the sugar and egg yolks and whisk until thoroughly incorporated and thick. Temper the egg mixture as described above, then pour the tempered egg mixture into the hot milk and strawberries. Cook over medium-high heat, stirring constantly with a heatproof rubber spatula, until thickened enough to coat the back of the spatula.

Remove the pan from the heat and pour the mixture into the bowl placed in the ice bath. Stir the mixture occasionally so it cools evenly. When it is completely cool, remove the bowl from the ice bath and puree the mixture until smooth with an immersion blender, food processor, or blender.

Spin the strawberry ice cream according to the directions for the type of ice cream machine you are using. The ice cream is ready when it is creamy and smooth, like soft-serve ice cream. Place the ice cream in an airtight container and store in the freezer until ready to use.

Spin the chocolate ice cream base in your ice cream machine and store in an airtight container in the freezer until ready to use.

Prepare the pain de gênes: Preheat the oven to 350°F (175°C). Combine the almond paste and sugar in a medium-size mixing bowl and beat with an electric mixer on medium-high speed until all, or at least most, of the sugar is incorporated, about 2 minutes. It is important to beat the mixture to soften the almond paste. Add the butter and continue to beat until the mixture gains volume and is very light in color, another 5 minutes.

If you take the time to cream these three ingredients well, the pain de gênes will be light and airy. Add the eggs one at a time, incorporating each addition fully. (If you were to add all of the eggs at once, the mixture would become lumpy.) Add the Grand Mariner, flour, and salt and mix just until combined. Do not over-mix, or the cake will be tough.

Spread the cake batter into a parchment paper-lined 10-inch cake pan and smooth the top with an offset spatula to make an even layer. The layer will only be 1/4 inch thick. Bake until the cake is light golden brown and springs back when lightly pressed, 15 to 20 minutes. Remove from the oven and cool on a wire rack, then un-mold and remove the parchment paper when the cake has completely cooled.

Use a 3-inch plain round cutter to cut seven circles from the cake layer and place them on a parchment paper-covered baking sheet.

Remove the ice cream from the freezer. Use an ice cream scoop to place one or two balls of ice cream on each cake circle. You can distribute the flavors any way you please. Place in the freezer until very hard, about 45 minutes. If you stack two baking sheets on top of each other, it will retain the cold and help harden the ice cream scoops. (At this stage, the cakes can be stored in the freezer, well wrapped in plastic wrap, for two weeks.) Store any remaining ice cream in an airtight container in the freezer to be eaten at a later date.

Prepare the Italian meringue: Pour the sugar and water into a 1 -quart heavy-bottomed saucepan and place over medium-high heat. When bubbles begin to form around the edge of the pan, insert a candy thermometer. When the sugar reaches 245°F (118°C), begin to whip the egg whites.

Place the egg whites in a large mixing bowl and whip with an electric mixer on medium-high speed until foamy and slightly soft peaks.

When the sugar reaches 250°F (121°C), it has reached what is known as the soft ball stage (page 16). Pour it down the side of the bowl as you continue to whip the egg whites, being careful not to pour directly onto the beaters, or the hot sugar will splatter. Whip the meringue on medium speed until the outside of the bowl is warm but not hot, about 5 minutes.

Preheat the oven to 450°F (232°C).

To assemble: Place the meringue in a pastry bag fitted with a 3/4-inch star tip. Remove the ice cream-topped cakes from the freezer and decorate with the Italian meringue. Return the decorated cakes to the freezer for 15 minutes.

Place the frozen desserts on the baking sheet in the oven and bake until the meringue takes on color, 2 to 3 minutes. Watch the cakes closely. Once it starts, the meringue browns very quickly. Remove from the oven and serve immediately.

Variation: Use a French meringue to decorate the frozen cakes instead of an Italian meringue. Omit the water called for in the Italian meringue. Whip the egg whites with an electric mixer at medium speed until foamy. Increase the mixer speed to medium-high and whip to stiff but not dry peaks while adding the sugar 1 tablespoon at a time.

While a French meringue is easier to prepare and takes less time, I use an Italian meringue as a safety precaution. A professional kitchen cannot take any risks with raw eggs and salmonella. The heat of the cooked sugar in the Italian meringue kills any bacteria in the eggs. If you use very fresh eggs, you should not have to worry about this possibility. 7 Servings

 

BEEF WITH OREGANO

2 tablespoons olive oil

4 strips bacon

2 lbs. boneless beef round steak, cut in 10 to 12 pieces

2 onions, quartered

2 tablespoons finely chopped oregano

2 tablespoons finely chopped parsley

1 bay leaf

1 large garlic clove, crushed

1/2 cup red wine

1/3 cup water

1 cup chopped green olives

2 tablespoons fresh bread crumbs

Grated peel 1 lemon

Salt to taste

Pepper to taste

 

To Garnish:

Oregano sprigs

 

To Serve:

Fresh bread

Green salad

 

In a flameproof casserole large enough to place beef in 1 layer, heat oil. Add bacon and sauté until crisp; remove with a slotted spoon and set aside. Add beef and cook until evenly browned. Add onions and toss in oil for 1 minute.

Add 1/2 of oregano and parsley, bay leaf, garlic, wine and water. Cover and simmer 2 hours. Add bacon and olives and continue cooking 45 minutes-the stew should be fairly liquid.

Mix together bread crumbs, lemon peel and remaining herbs and add to stew. Cook, uncovered, 10 to 15 minutes more. Season with salt and pepper. Discard bay leaf. Garnish with oregano sprigs and serve with fresh bread and green salad. Variation: Thyme can be added to this casserole for a stronger, more aromatic flavor. Substitute 1 tablespoon finely chopped thyme for 1/2 of oregano.

Makes 4 servings

 

BEEF WITH TERIYAKI GLAZE

6 cups cooked rice or noodles

2 carrots, sliced thin

 

1/2 head broccoli, sliced thin

1/2 head small cabbage, shredded

4 teaspoons water

2 teaspoons granulated garlic

2 teaspoons cornstarch

3 teaspoons oyster sauce

2 teaspoons sesame oil for glaze

4 teaspoons sesame oil for stir frying

 

1/2 teaspoon black pepper

1 small white onion, sliced thin

2 pounds beef thinly sliced (boneless top sirloin)

Prepare rice or noodles according to package directions. Slice and steam carrots and broccoli 6-8 minutes till just tender. Add shredded cabbage and steam for 2 additional minutes. Set aside.

Mix in small bowl: water, garlic, cornstarch, oyster sauce, 2 teaspoons oil and pepper. Heat the wok with a medium flame, then add 4 teaspoons of oil. Stir-fry onions until fragrant. Turn the heat to high, add the beef. Once browned, add the glaze mixture and stir fry until beef is well cooked.

Assemble the dish on a platter. Start with a bed of rice or noodles surrounded by the steamed vegetables; top with beef and teriyaki glaze. Serves 4.

 

BLUEBERRY UPSIDE DOWN CAKE

 

Berry mix:

2 cups fresh blueberries

2 tablespoons lemon juice

1/2 cup sugar

1 tablespoon flour or cornstarch

1 to 2 tablespoons butter

 

Batter:

1/2 cup butter, softened

1 cup sugar

1 egg

2 cups cake flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

1 teaspoon vanilla

 

Wash berries and place in buttered 8x12-inch pan. Sprinkle with lemon juice. Combine sugar and cornstarch or flour and sprinkle over berries. Dot with butter.

 

In a bowl, cream butter and gradually add sugar. Add egg and beat until light and fluffy. Sift flour once, then sift three times with baking powder and salt. Add flour, alternating with milk, to the butter mixture, beating with each addition until smooth. Add vanilla and pour batter over blueberries in pan.

 

Bake at 350 degrees for 50 minutes or until done. Invert and serve warm with whipped cream. Serves 12.

 

BUTTERMILK PECAN CHICKEN

2 fryer chickens, cut in serving-size pieces

1/2 cup butter or margarine

1 cup buttermilk

1 egg, slightly beaten

1 cup flour

1 cup pecans, ground

1 tablespoon paprika

1 tablespoon salt

1/8 teaspoon pepper

1/4 cup sesame seeds

1/4 cup pecan halves

fresh parsley

cherry tomatoes

Melt butter in 13x19x2-inch baking dish. Separately in a shallow dish, mix buttermilk with egg. In another shallow dish, mix flour, ground pecans, paprika, salt, pepper and sesame seeds. Dip chicken in buttermilk mixture, then in flour mixture. Place chicken in melted butter in baking dish. Place pecan halves around chicken and bake in 425-degree oven for 30 minutes. Turn chicken over and bake another 30 minutes, until chicken is tender and golden brown. Garnish with parsley and cherry tomatoes. Serves 8.

CALDERETA

2 teaspoons garlic, crushed

1/3 cup vinegar

1 teaspoon peppercorns

1 teaspoon salt

2 pounds beef roast, cubed

1/2 cup cooking oil

4 tablespoons margarine

1 teaspoon garlic, minced

1/4 cup sliced onions

1 (8-ounce) can tomato sauce

1/3 cup white wine or sherry

1 bay leaf, crushed

1 (4 1/4-ounce) can liverwurst

1 cup potato wedges

1 large bell or sweet pepper, cut in strips

Pepper to taste

 

In a glass bowl, combine 2 teaspoons garlic, vinegar, peppercorns and salt. Add roast beef and marinate meat in refrigerator for 2-3 hours.

 

Drain marinated meat, reserving marinade. Heat cooking oil in a skillet. Brown beef, remove pan from heat and set aside.

 

In another skillet over medium heat, combine margarine, garlic, onion and tomato sauce. Sauté about 5 minutes. Add browned meat, wine, crushed bay leaf, water and reserved marinade. Bring to a boil, reduce heat and simmer until meat is tender. Then add liverwurst and potatoes; cook until potatoes are done. Add bell pepper and black pepper to taste and serve. Serves about 4.

CARROT CAKE

2 cups sugar

4 eggs

1 1/3 cup oil

2 cups pre-sifted flour

2 teaspoons baking powder

2 teaspoons baking soda

1/2 teaspoon cinnamon

4 cups grated carrots

1 cup broken walnuts

 

Preheat oven to 350 degrees. Grease and flour 13x9 1/2 x2-inch baking pan. In a bowl, beat sugar and eggs until thickened and pale. Stir in oil. In a separate bowl, sift together flour, baking powder, baking soda and cinnamon. Stir dry ingredients into egg mixture. Fold in carrots and nuts and pour batter into greased pan. Bake 50 to 60 minutes. Let cool for 15 to 30 minutes before frosting.

 

Cream Cheese Frosting:

Combine 1 (8-ounce) package cream cheese, 1/2 cup butter, 1 teaspoon vanilla, 1 (13-ounce) box of powdered sugar and 1/2 cup chopped walnuts (optional), until well blended and velvety smooth l. Use to frost cooled cake.

CASHEW CHICKEN BREASTS

 

3 chicken breasts

2 tablespoons of oil

1 teaspoon butter

Sprinkle of garlic powder

1 cup sweet Madeira wine

Handful of salted cashews

 

In a medium-hot frying pan, brown the chicken breasts while sprinkling them lightly with garlic powder. Browning should take about 3 minutes on one side and 4 minutes on the other side.

 

After browning, pour the wine over the chicken breasts. Then sprinkle the cashews over the chicken and wine and cook for approximately one minute.

Best served over white rice. Serves three.

CHICKEN CHICAGO

1 cut-up whole chicken

1 16 oz. can whole berry cranberry sauce

1 envelope onion soup mix

1 8 oz. bottle light Russian Dressing

1 tsp. celery seed

Mix cranberry sauce, onion soup, Russian dressing and celery seed together. Spray Pam in a 9" x 13" baking pan. Place chicken pieces in pan and pour sauce mix over chicken. Do not cover. Bake at 350 degrees for one hour. When chicken is fully cooked, remove to a warm platter. Add a little cornstarch to the cranberry mix and bring to a boil; cook until thick. Serve over hot rice.

Serves 4.

CHICKEN WITH ARTICHOKE HEARTS

 

4 whole chicken breasts

1 small package slivered almonds

2 cans cream of chicken soup

1 cup mayonnaise

1 cup grated cheddar cheese

1/2 teaspoon curry powder

12 mushrooms, sliced

1 16-ounce can artichoke hearts, drained and chopped

1 cup plain bread crumbs

 

Start with skinned and de-boned chicken breasts. Poach them in water, wine or beer until cooked through. Poaching works better than broiling or baking because the chicken doesn't dry out. When the chicken is done, remove and cut into bite-sized chunks.

 

Toast the almonds in a toaster oven or in the regular oven, being careful not to burn them. Combine the soup, mayonnaise, grated cheese and curry powder in a saucepan on medium heat and cook until the cheese melts. Add the mushrooms and the almonds to this mixture.

 

Place chicken in shallow 9x13-inch baking dish. Arrange chopped artichokes on top. Pour the sauce over everything. Sprinkle with bread crumbs and bake in a 325-degree oven for 40 minutes, until bubbly and golden brown.

 

If you like, you can freeze the dish instead and pop it directly into the oven when you need it, increasing the baking time to 60 minutes. Serves six.

COCONUT CURRIED CHICKEN

 

1 tablespoon curry powder

1/2 teaspoon salt

2 teaspoons canola oil

2 cloves garlic minced

2 teaspoons minced ginger

1 cup chopped onions

1 pound boneless chicken breasts, cut into 1-inch pieces

1/2 cup low-fat coconut milk

1 tablespoon lime juice

2 tablespoons sweetened coconut flakes

 

Combine the curry powder and salt in a bowl, add the chicken and toss to

coat. Heat the oil in a non-stick pan, over medium high, add the garlic, ginger

and onion and cook, stirring for 1 minute, add the chicken and sear for 2 to

3 minutes per side, or until browned.

Add the coconut milk and lime juice, reduce to medium, and cook stirring occasionally, about another 15 minutes. Meanwhile, toast the coconut flakes in a dry skillet, then let it cool, if toasted is desired. Serve the chicken with the toasted coconut sprinkled on top, or just plain, raw coconut flakes. serves 4

 

CONFETTI HAM SALAD

2 bananas, sliced

2 cups diced cooked ham

1 cup diced Swiss cheese

1 cup cooked chilled peas

1/2 cup chopped green pepper

2 stalks celery, chopped

1/2 of a 20-oz can of chunk pineapple, no juice

1/4 cup vegetable oil

2 tablespoons honey

1/4 cup orange juice

1 tablespoon lemon juice

1 tablespoon prepared yellow mustard

1/4 cup of the juice from the canned pineapple

Combine bananas, ham, cheese, peas, green pepper, celery, and pineapple in a large bowl. Combine oil, orange juice, honey, lemon juice, mustard, and pine-apple juice; pour over salad and toss lightly. Serve on lettuce--be sure to toss this again right before serving to be sure that the dressing gets mixed in well.

 

CROCK POT PASTA SAUCE

 

1 pound rump roast

5 fresh tomatoes or 3 (16-ounce) cans crushed tomatoes

1 (6-ounce) can tomato paste

3 garlic cloves, crushed

1/2 teaspoon marjoram

1/2 teaspoon parsley

1/2 teaspoon rosemary

1/2 teaspoon basil

1/2 medium red onion, chopped

1 bay leaf

1 carrot, finely shredded

1/2 cup dry red wine

Salt and pepper to taste

Set crock pot on high heat. Add all ingredients and blend. Cook for 4 hours on high, stirring once every hour. (Sauce may need another 1/2 cup water or so if it becomes too thick).

 

After 4 hours, turn pot to low and cook for another 4 hours, checking occasionally. When time is up, the meat should have softened and broken apart.

Serve over any pasta. Serves 8 to 10.

DESPERATION SALAD

1 cup frozen corn, cooked

1/2 cup zucchini, blanched & cubed

1/2 cup yellow squash, blanched & cubed

1/2 cup carrots, cooked & diced

1/4 cup Bermuda onions, diced

1/4 cup Ranch salad dressing

Mix all ingredients, making sure vegetables are well coated with dressing.

Cover and refrigerate at least 30 minutes. Serve cold as a side salad. Serves 6.

DRESSED UP BEANS

 

1 (16-ounce) package of mixed beans

6 cups water for soaking beans overnight

4-5 cups water when cooking

1 bunch chopped celery, including leaves

1 bunch chopped cilantro, with out stems

1 large yellow onion, diced

1/2 pound bacon, fried crisp and chopped

1 ham hock

2 (15-ounce) cans stewed tomatoes

1/4 teaspoon pepper

 

Soak beans overnight in a large bowl and drain. Chop celery and cilantro. Dice onion. Fry bacon; drain and let cool. Chop coarsely. Place beans in a 3-quart pot; add the celery, onion, cilantro and meat; pour the tomatoes and their juice over everything, and add pepper. Add water to cover beans and cook on a medium-low flame for 2 hours, until beans are tender and meat is falling off the bone. Add more water if necessary, Serves 6.

EGG FETTUCCINE WITH FIGS

ROSEMARY, AND PANCETTA

 

Egg fettuccine, rather than regular durum pasta, makes all the difference in this dish. It's usually sold curled in nests or loose in trays.

 

3 slices firm white sandwich bread

3 tablespoons olive oil

6 oz sliced pancetta, finely chopped

1 small red onion, finely chopped

2 large garlic cloves, finely chopped

1 teaspoon finely chopped fresh rosemary, or to taste

1/4 cup dry white wine

1/2 cup chicken broth

3/4 lb firm-ripe fresh figs, trimmed and quartered lengthwise

2 tablespoons finely chopped fresh parsley

2 teaspoons fresh lemon juice, or to taste

3/4 lb dried egg fettuccine

 

Accompaniment: freshly grated parmesan

 

Tear bread into pieces and pulse in a blender or food processor until reduced to coarse crumbs.

 

Heat 2 tablespoons oil in a deep 12-inch heavy skillet over moderate heat until hot but not smoking, then cook bread crumbs with salt and pepper to taste, stirring constantly, until golden brown and crisp, about 5 minutes. Transfer to a plate to cool.

 

Heat remaining tablespoon oil in cleaned skillet over moderately high heat until hot but not smoking, then cook pancetta, stirring, until golden brown and crisp. Transfer with a slotted spoon to paper towels to drain. Add onion to skillet and cook over moderate heat, stirring, until softened, about 4 minutes. Add garlic and rosemary and cook, stirring, 1 minute. Stir in wine and boil, stirring occasionally, until liquid is reduced to about 1 tablespoon. Remove from heat and stir in broth, figs, parsley, half of pancetta, and lemon juice.

 

Cook fettuccine in a large pot of boiling salted water until al dente. Reserve 1/2 cup cooking water, then drain pasta in a colander.

 

Add fettuccine to fig mixture with 1/4 cup reserved cooking water and salt and pepper to taste. Heat over low heat, tossing gently and adding more cooking water if mixture becomes dry, until just heated through. Serve pasta topped with bread crumbs and remaining pancetta. Makes 4 main-course servings.

EGG FOO YUNG I

6 eggs, beaten well

1 cup shredded roast pork

2 cups fresh bean sprouts

2 scallions, chopped, including the green ends

1 medium onion, shredded

1 tsp sugar

1/8 tsp ground pepper

1 tsp msg

2 Tbsp soy sauce

1/2 cup chicken stock or water

vegetable oil

Preheat oven to 200 degrees. Line a platter with several thicknesses of paper towel. Mix all ingredients except the vegetable oil together in a mixing bowl.

Heat a fry pan hot and dry. Put in vegetable oil to a depth of about 1/2 inch. Keep oil at this level by adding more, as some is absorbed in cooking. Bring oil temperature to medium. (If a raw bean sprout or a sliver of onion is dropped into the oil, it will sizzle and float.) Stir up the omelet mixture each time before you take out a scoopful of it, in order to have the proper ratio of liquid and solid ingredients in each omelet.

With a ladle or soup scoop, take a scoop of the egg mixture and gently put into the fry pan. When the first omelet has stiffened, gently move it over to make room for the next. The number of omelets you can make at once depends on the size of your frying pay. When one side of the omelet has turned golden brown, turn over gently with pancake turner to fry the other side. When done, transfer from fry pan onto paper-lined platter. Paper towels will absorb excess oil. Put platter into preheated oven to keep warm until all the omelets can be served together. Serve with or without gravy. Note: Any ingredients (except the eggs) can be substituted. Leave out the meat, if you wish. Add tofu, if desired.

Make gravy if desired.:

1 1/2 cups chicken stock 1 Tbsp cornstarch

2 Tbsp dark soy sauce 1 tsp msg

1/8 tsp ground pepper pinch of salt

Mix all ingredients together in a saucepan Bring to a boil slowly with frequent stirring. When gravy has thickened, turn heat to very low to keep it warm until ready to use.

EGG FOO YUNG II

I

6 ebbs, very slightly beaten

1/2 cup chicken stock or water

Juice from canned mushrooms

II

1 cup roast port, shredded

1 cup shrimps, cooked and shredded

1/2 pkg frozen French-style string beans, thawed

3 scallions, cut in 2-inch lengths and shredded, including green ends

1 small can sliced button mushrooms (reserve liquid)

1/2 cup shredded bamboo shoots

III

1 tsp sugar

1/8 tsp ground white pepper

1 tsp msg

2 Tbsp soy sauce

few drops sesame oil

IV

1 1/4 cups vegetable oil

Break eggs into a large mixing bowl. Add chicken stock or water and the juice from the mushrooms. Add ingredients in Group III to the eggs and beat very slightly so the white and yolks are not completely mixed. Set aside.

Heat fry pan hot and dry. Add 2 or 3 tbsp of the vegetable oil. Add all the solid ingredients in Group II and fry over high heat for just 1 minutes. The ingredients should be only partially cooked. empty this mixture immediately into the bowl containing the eggs. Stir gently together.

Clean fry pan and heat hot and dry again. Put in remainder of the oil. Heat oil to medium frying temperature. With soup ladle, scoop up a ladleful at a time of the mixture and gently pour into oil to make round thin omelets. Transfer omelets onto paper towels to drain and keep warm in oven. Serve as soon as all the omelets are done.

Although no gravy is used with this dish, some Chinese enjoy it with a few drops of oyster sauce on top.

EGGPLANT MEATBALLS

Crusty French bread or whole-wheat crackers and a green salad make these beans a hearty meal deal.

Meatballs:

1 pound lean ground beef

1 large eggplant

1 large onion, finely chopped

5 cloves garlic, finely chopped

1 cup grated Parmesan cheese

1 cup bread crumbs

1/4 cup parsley, finely chopped

4 teaspoon fresh oregano, finely chopped

1/2 teaspoon salt

1 teaspoon ground black pepper

2 eggs

1 cup water

 

Sauce:

1 cup tomato sauce

2 teaspoons fresh parsley, finely chopped

2 teaspoons fresh oregano, finely chopped

11/2 teaspoons virgin olive oil

21/2 teaspoons onion, finely chopped

11/2 teaspoons garlic, finely chopped

 

Topping:

Monterey jack cheese, thinly sliced

Parsley, finely chopped

 

Grill eggplant over a burner on the stove until soft. Remove skin and chop. Boil eggplant with 1 cup of water for 4 minutes. Drain very well and mash. Cool. Mix eggplant with ground beef, onion, garlic, Parmesan cheese, bread crumbs, parsley, oregano, salt, pepper and eggs. Form the eggplant/meat mixture into golf ball-sized balls and place in a large shallow pan about an inch apart. Bake in a preheated 375-degree oven for 15 to 20 minutes and drain off any fat.

 

For the sauce, sauté the onions and garlic in oil for 2 minutes. Add tomato sauce, parsley and oregano and simmer until thick, about 5 to 10 minutes.

 

To assemble the dish, spread half of the sauce into a clean baking pan; put the meatballs on top of the sauce. Pour remaining sauce over the meatballs. Place a 2-inch-square piece of cheese on top of each meatball and sprinkle with a little chopped parsley. Bake until cheese is melted. Serves 8 to 10 as an appetizer.

FABULOUS FETTUCINE

 

3 tbsp. bacon pieces

1 tbsp. margarine

2 cans tomatoes

3 tsp. garlic

2 tbsp. tarragon

1/2 tsp. salt

1/4 tsp. pepper

1/8 tsp. cayenne pepper

1 tbsp. parsley

1 lb. spaghetti

Parmesan cheese

1 onion, chopped

dash of sugar to remove some of the acid taste

6 oz. tomato or V-8 juice

 

Cook onions and garlic in margarine. Add tomatoes and other ingredients,

except spaghetti and Parmesan cheese. Simmer for 45 minutes. Cook spaghetti.

Can add to sauce mixture or serve sauce over the spaghetti.

 

 

 

 

 

FARFELLE

 

6 tablespoons margarine or light margarine

8 cloves garlic, minced

2 (8-ounce) containers sliced mushrooms

1/2 rotisserie chicken, skinned and boned

1 (12-ounce) can evaporated skim milk

2 tablespoons finely chopped parsley

1 pound farfelle (bow tie) pasta

Coarse ground black pepper to taste

Grated Parmesan cheese to taste

 

Cook pasta al dente and drain. Pour into a serving bowl and set aside.

 

In a large skillet, melt margarine on low heat. Add garlic and cook over medium heat for 2 minutes. Add mushrooms and cook

10 minutes or until soft. Add chicken, milk, pepper and parsley and let simmer for 5 minutes. Pour over pasta and toss together. Sprinkle with cheese and additional pepper if desired.

 

Optional: Roast two whole heads of garlic. Squeeze the cloves out of their skins and toss into the pasta with the chicken and parsley. Serves 8.

FRENCH CROISSANT CRAB SANDWICH

 

2 large croissants, sliced in half

2 cups of fresh crab-meat chunks

1/2 cup chopped onion

1/2 cup chopped celery

2 green onions, chopped

3 hard-boiled eggs, chopped up

1/2 teaspoon salt

1/2 teaspoon garlic salt

1/4 teaspoon pepper

1 tablespoon chopped parsley

4 tablespoons salad dressing

4 large slices baby Swiss cheese

Place four croissant halves face up on baking tray. Mix remaining ingredients, except cheese slices, and spread mixture over the croissants, dividing equally. Place a slice of cheese over each portion. Bake briefly in a 325-degree oven -- just until cheese melts. Makes 4 servings.

 

 

 

FRUIT COBBLER

Fresh or frozen fruit (peaches, apricots, raspberries, etc.), sliced, enough to fill a

quart freezer bag

1/4 cup tapioca

Sugar to taste

Juice of 1/3 lemon

1 cup sugar

1 cup flour

2 teaspoons baking powder

Pinch of salt

1 cup milk

1 cube butter

 

Cinnamon or sugar to taste

 

Heat fruit in a saucepan over medium heat. Add sugar to taste, tapioca and lemon juice. Take off heat and let stand for 15 minutes.

 

Combine 1 cup sugar, flour, baking powder, milk, and salt.

 

Melt butter in 9x13-inch casserole dish and top with batter. Spoon fruit mixture over top. Sprinkle with cinnamon or sugar to taste.

 

Bake 45 minutes at 350 degrees. Serves 6-8.

 

GERMAN CHOCOLATE UPSIDE DOWN CAKE

 

Frosting:

1 1/4 cups water

1/4 cup margarine or butter

1 cup firmly packed brown sugar

1 cup coconut

1 cup miniature marshmallows

1 cup chopped nuts

 

Cake:

4-ounce bar German sweet chocolate

1/2 cup water

2 1/2 cups Pillsbury All-Purpose Flour

1 1/2 cups sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 cup sour cream

1/2 cup margarine or butter, softened

1 teaspoon vanilla

3 eggs

 

Heat oven to 350 degrees.

The frosting: In a small saucepan, heat water and margarine or butter until butter melts. Pour mixture into an un-greased 13-by-9-inch pan. Stir in brown sugar and coconut; sprinkle marshmallows and nuts over the top.

 

The cake: In a saucepan over low heat, melt chocolate with water. Lightly spoon flour into measuring cup; level off. In a large bowl, combine chocolate, flour, sugar, baking soda, salt, sour cream, butter or margarine, vanilla and eggs. Beat with hand mixer for 3 minutes on medium speed.

 

Carefully spoon batter over coconut-marshmallow mixture. Place pan on foil or cookie sheet to guard against spillage. Bake for 40 to 50 minutes until a toothpick inserted into the center comes out clean. Invert onto a serving platter.

GREEK SALAD PITA SANDWICHES

 

1/4 cup extra-virgin olive oil

1 tablespoon fresh lemon juice

2 tablespoons chopped pitted Kalamata olives or other brine-cured black olives

1 teaspoon dried oregano

3 cups (loosely packed) thinly sliced romaine lettuce

2 cups diced seeded tomatoes

1 cucumber, peeled, halved, seeded, cut into 1/4-inch cubes

1 cup crumbled feta cheese (about 4 ounces)

6 6-inch pita breads, top 1 1/2 inches trimmed

 

Whisk first 4 ingredients in large bowl to blend. Add next 4 ingredients and toss to combine. Season salad with salt and pepper. Carefully open pita breads at cut end. Fill each with salad and serve. Makes 6 servings.

GREEN TOMATO ADVICE AND RECIPES

Pick your green tomatoes while they are dry (early afternoon usually). Wipe

them off with a soft cloth, wrap individually in newspaper and store in

cool dark place in a shallow box (no more than 3 layers). Start checking

after 10 days and check once a week thereafter. They aren't as good as

vine ripened tomatoes but they are miles better than store bought.

Depending on how many green tomatoes you have, you might have tomatoes for

months. As you get down to the last few, check every couple of days.

RASPBERRY JAM

6 cups green tomato, pureed

4 cups sugar

1-6 oz. raspberry Jell-O

Boil sugar and tomato puree together for 15 minutes. Remove from heat and

add Jell-O. Mix thoroughly right away. When cool, seal with paraffin or just

store in refrigerator. This recipe captures the texture of jam and the

complete flavor of raspberry, right down to the seeds.

TWO WAYS TO FRY GREEN TOMATOES

Fried green tomatoes: It sounds slightly romantic, and hearkens us back to simpler life in the country. But how, exactly, do you make them? Here are two different possibilities--one a little spicy, the other slightly sweet. Both are breaded with cornmeal and quickly fried in a little olive oil. They're best served hot but are also good cold. Quantities are all up to you, so it's tricky to give a nutritional breakdown. However, a large green tomato will have about 43 cal, .4 gm fat, 0 mg cholesterol, 9.2 gm carbohydrates, 2 gm fiber, 2.2 gm protein, 23 mg sodium.

Spicy Version:

Green tomatoes, sliced

Tabasco sauce

Cornmeal

Olive oil, for frying

Sprinkle Tabasco sauce lightly over tomatoes; marinate a few minutes. Bread

tomatoes with cornmeal. Brown on both sides in oil; drain on paper towels.

Sweet Version:

Green tomatoes, sliced

Salt and pepper, to taste

Brown sugar, to taste

Cornmeal

Olive oil, for frying

Sprinkle tomatoes with salt, pepper, and brown sugar to taste. Bread

tomatoes with cornmeal. Brown on both sides in oil; drain on paper towels.

MARTHA STEWART'S ICE GREEN TOMATO PICKLES

7 pounds Green Tomatoes

1 Cup Pickling Lime (I use Ball brand, found at Walmart)

Soak overnight, then rinse well. Add:

5 pounds sugar

3 pints vinegar (white)

In cheesecloth combine:

1 T Allspice

1 T Cloves

Black mace (I don't use this, it's the only recipe I have using this spice)

Fresh ginger (about 1-2 inches, sliced)

5 sticks cinnamon

1 T Celery seed

Combine all, bring to a boil. Cook 30 minutes, stirring frequently. Process

in sterilized jars

HALUSHKI

 

1 head cabbage

1 (16-ounce) package egg noodles

1 stick butter

1/2 onion, sliced (optional)

Salt and pepper to taste

 

In medium frying pan, fry cabbage (and sliced onion, if desired) in butter until cabbage is tender.

 

In a separate pot, boil noodles until al dente. Drain and add to cabbage. Mix well. Add salt and pepper to taste. Serves 4 to 5.

HERB STUFFED BREADED CHICKEN

 

8 boneless, skinless chicken thighs

1/2 cup oil

1 egg

1/2 cup milk

2 cups Italian-seasoned bread crumbs

8 pieces of prosciutto

1/8 tsp minced garlic

Rosemary, thyme and basil, minced

 

Beat the egg with milk in a bowl and place the bread crumbs on a plate. Lay the chicken on a flat surface. Sprinkle the chicken with about 1/8 teaspoon of minced garlic and add a pinch each of fresh rosemary, thyme and basil.

 

Start with the thicker end and roll each piece up and close with a toothpick (like a deli sandwich).

 

Heat oil on medium flame, brown all sides of the chicken pieces, and drain them on a paper towel. Wrap each piece with prosciutto and place in a baking dish. Bake in a 250 degree oven for 30 minutes.

 

Serve with rice, pasta or your favorite white or red sauce. Humphreys suggests chicken ravioli and marinara sauce. Serves four.

 

HONEY MUSTARD DRESSING

 

Combine the following ingredients in a suitable container for pouring salad

dressing:

 

Kraft Free Italian dressing

mustard

packets of artificial sweetener

Use a ratio of 2-to-1 with the dressing and mustard respectively and then add two to three packets of Equal, depending on the size of the container, to suit your taste. This recipe is so forgiving.

That's why there are no set amounts of each ingredient. Just experiment

until you get the taste you like.

HOT DOG RELISH

4 c. ground onion

4 c. ground cabbage

4 c. ground green tomatoes

12 green peppers, ground (seeds removed)

6 sweet red peppers (we usually sub 6 shredded carrots)

Sprinkle 1/2 c canning salt over vegetables. Let set overnight, Then rinse

3 times and drain well. Combine this with:

6 c. sugar

2 Tbsp mustard seed

1 1/2 tsp turmeric

4 c. white vinegar

2 c. water

1 Tbsp celery seed

Heat to simmer for 20 minutes. Seal in hot jars. Makes about 8 pints.

Grandma would set up her meat grinder and crank, and crank, and crank....

I cheat, I use my food processor with a shredding disk, but I think the

grinder was better - or maybe it was Grandma's special touch?? Once again,

making memories through food.

(note about the sealing - follow directions in a canning book. I use

boiling water bath method for 10 minutes - start time after it gets to a

good boil).

ICE CREAM REESE CUP

1 package sugar free chocolate instant pudding -- * see note

1 cup heavy cream

1 cup ice water

2 tablespoons peanut butter

 

Fill a mini muffin tin with small paper liners. Mix the pudding mix, heavy cream and ice water. Fill cups 1/2 full and then add 1/4 teaspoon peanut butter. Top with remaining pudding mix. Freeze until solid and then store in ziploc bag. Makes 24.

ITALIAN SPAGHETTI SAUCE

2 (14.5-ounce) cans stewed tomatoes

2 (15-ounce) cans tomato sauce

3/4 can water

4 cloves garlic

3 tablespoons Italian seasoning,

or more if desired

1 tablespoon salt

6 tablespoons sugar

1 pound Italian sausage links, cut into bite-size pieces

11/2 pounds ground beef

1 egg

Mix together stewed tomatoes, tomato sauce, water, garlic cloves, Italian seasoning, salt and sugar in pot. As sauce comes to a boil, drop in sausage pieces.

 

Mix ground beef with egg and salt, pepper and garlic powder to taste. Shape into 1-inch balls and drop into sauce. Let boil for about 10 minutes; then turn down heat and simmer for one hour. Use sauce on cooked spaghetti and top with grated Parmesan or Romano cheese.

LEMON FLAN CAKE

 

Glaze

1 cup sugar

1/2 cup water

 

Flan

1 1/2 cups milk

8 egg yolks

1 can sweetened condensed milk

2 teaspoons lemon zest

1 teaspoon vanilla

 

Cake

1 package pound cake mix

1/4 cup milk

1/4 cup lemon juice

2 eggs

 

Preheat oven to 375 degrees.

 

For glaze, combine sugar and water in a heavy saucepan. Bring to a full boil, reduce heat, and cook about 20 minutes until sugar caramelizes. DO NOT STIR. Quickly pour into a 10-inch cake pan, tilting to cover the bottom of the pan evenly. Set aside.

 

For flan, whisk milk, egg yolks, condensed milk, lemon zest and vanilla until well-blended. Pour over sugar glaze in cake pan.

 

For cake, combine cake mix, eggs, milk and lemon juice; mix well. Spoon evenly over the flan layer. Bake 30 to 35 minutes, or until cake springs back when touched.

 

Cool 20 minutes in pan. Run knife along the edge to loosen. Invert on a heat-resistant serving plate. Serve warm or cool.

 

LEMON YOGURT BLUEBERRY MUFFINS

2 1/4 cups unbleached all purpose flour

2 tsp. baking soda

1/2 tsp. salt

1 1/4 cup granulated sugar

1 large egg or 1/4 cup of egg substitute

1 tsp. vanilla

1/4 cup softened unsalted butter

1/2 cup unsweetened applesauce

1 cup low fat lemon flavored yogurt or plain yogurt

Juice from one large lemon (2 Tbsp)

Finely grated lemon peel (use all of the above lemon)

1 cup of fresh or frozen blueberries (do not thaw before adding.)

Streusel Topping

2 Tbsp. unsalted butter chilled

2 Tbsp flour

3/4 cup toasted walnuts chopped

1/4 cup granulated sugar

1/4 cup brown sugar

1/2 tsp cinnamon

Heat oven to 375*F (190*C). Grease and flour a 12 cup muffin tin or line

with paper liners. Combine flour, baking powder and salt in a medium bowl: make a well in the center. In another bowl, cream the butter and the sugar: add the egg, yogurt, vanilla, lemon juice and lemon peel, blending well. Pour mixture into the well. Mix batter until just moistened: do not over mix. Fold in the blueberries. Let batter sit for approximately 20 minutes. Fill muffin tins 3/4 full. Lightly sprinkle with streusel topping and bake for 18 minutes or until muffins test done. Cool in the pan on a wire rack. Makes approximately 18 muffins.

LINGUINE WITH PEPPERONCINI AND BACON

1/2 pound bacon, coarsely chopped

1 small red onion, chopped

4 large garlic cloves, chopped

8 pepperoncini from jar, drained, stemmed, seeded, chopped

2 14.5-ounce cans diced tomatoes in juice

12 ounces linguine, freshly cooked

Grated Parmesan cheese

 

Sauté bacon in heavy large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels and drain. Spoon off all but 3 tablespoons drippings from pot. Add onion and garlic to drippings. Sauté over medium-high heat until onion begins to soften, about 4 minutes. Add pepperoncini and stir 1 minute. Add tomatoes with juices and bacon. Simmer sauce 2 minutes to blend flavors. Season sauce with salt and pepper. Reduce heat to medium-low. Add linguine; toss until pasta is coated with sauce. Transfer linguine to bowl; sprinkle with Parmesan cheese. Serve, passing more cheese separately. Makes 4 servings.

ORZO PINE NUT AND FETA SALAD

 

1 lb orzo

3 tablespoons fresh lemon juice

1/2 cup olive oil

1/2 cup pine nuts, toasted

1 1/4 cups feta (6 oz), crumbled

1 cup thinly sliced scallion greens

 

Cook orzo in a 6- to 8-quart pot of boiling salted water until tender, then drain well in a colander.

 

Whisk together lemon juice, oil, and salt and pepper to taste in a large bowl, then add hot orzo and toss. Cool orzo, then toss with pine nuts, feta, and scallion greens. Season with salt and pepper.

 

Cooks' note:

• Toast pine nuts in a shallow baking pan in a 350°F oven until golden, 5 to 10 minutes. Makes 8 side-dish servings.

PASTITSIO

 

Meat layer:

4 tablespoons butter

1 large onion, grated

2 pounds ground sirloin

1 teaspoon cinnamon

1 (8-ounce) can tomato sauce

Salt and pepper to taste

 

Macaroni layer:

1 pound dry macaroni

5 tablespoons butter

1 cup grated Parmesan or Romano cheese

2 whole eggs

 

Cream sauce:

4 tablespoons butter, melted

4 tablespoons flour

4 cups milk

1 pound ricotta cheese

4 eggs, well beaten

1 cup grated Parmesan or Romano cheese

 

In a hot skillet, sauté onion in butter. Add meat and brown lightly. Add cinnamon, tomato sauce, salt and pepper. Stir and simmer for 15 minutes. Remove from heat and set aside.

 

Boil macaroni al dente in salted water. Drain well. Add butter, grated cheese and eggs to pasta; mix well. Set aside.

 

For sauce, melt butter in a skillet over low heat. Blend in flour. Slowly add milk, stirring until somewhat thickened. (This is a thin sauce). Add ricotta cheese and eggs. Mix well. Add grated cheese and mix well.

 

Grease a 9x13-inch pan. In the pan, spread out about 1/3 of the cream sauce, then a layer of about half the macaroni, then another 1/3 of the cream sauce and then all of the meat. Finish with the remaining macaroni and a final layer of sauce, spreading evenly. Bake at 350 degrees for 50 to 60 minutes. Let cool for 15 minutes before cutting into squares.

 

Serves 8 for a main course.

 

This dish can be prepared in advance and kept frozen before baking. If frozen, allow to thaw refrigerated overnight and part of the next day.

PORTUGUESE SWEET BREAD

2 packages dry yeast

1/2 cup warm water

1 cup milk

1 teaspoon vegetable shortening

1 cup butter

6 eggs

1 1/2 cups sugar

1 teaspoon salt

8 cups flour

Soften yeast in warm water. Scald milk and quickly remove from heat. Place milk, add butter and shortening in a large bowl and allow milk to cool to lukewarm. Separately, beat eggs well and gradually beat in sugar and salt. When milk is lukewarm and butter melted, add the egg mixture. Stir in softened yeast.

Sift in flour gradually, mixing well as you add. Turn dough into greased bowl, cover and keep in warm place to rise. Takes about four hours to rise.

Punch down dough and divide into four loaves, placing each in a round greased cake pan. Butter top of loaves and let rise until they double in size. Bake at 300 degrees for 45 minutes or until golden brown. Serve bread warm with softened butter or let loaves cool and wrap to store.

POTATOES CON QUESO

 

1/3 cup butter or margarine

3 tablespoons all-purpose flour

2 cups milk

1 (8-ounce) package shredded Mexican cheese blend, divided (Sargento brand)

1 (2-ounce) jar diced pimiento, drained

1 (4 1/2-ounce) can chopped green chilies, drained

2 tablespoons chopped, pickled jalapeño pepper

1/2 teaspoon salt

2 pounds baking potatoes, peeled and thinly sliced

 

Melt butter in a medium saucepan over low heat; add flour, whisking until smooth. Cook, whisking constantly, for one minute. Gradually add milk and cook over medium heat, whisking constantly until slightly thickened.

 

Stir in 1 1/2 cups cheese. Remove from heat, and stir until cheese melts. Add pimiento, green chilies, jalapeno pepper and salt, stirring well.

 

Place half of potato slices in a lightly greased 2-quart baking dish; top with half cheese mixture. Repeat layers.

 

Cover and bake at 350 degrees for 40 minutes; uncover and bake 40 more minutes. Sprinkle with remaining 1/2 cup cheese, and bake five more minutes.

Serves six. This recipe can be doubled.

ROTI AND PARATHA

(Pakistani Flatbreads)

6 cups whole wheat flour or a mix of wheat and white flours

2 cups water

Melted butter, margarine or butter-flavored spread

 

In a large bowl, combine flour and water, mixing dough thoroughly. Knead until the dough is shiny, turning the mass over at least 20 times and punching down hard. Let the dough sit for an hour.

Separate the dough into 8-10 equal balls. On a floured surface, flatten one ball with the palm of your hand. Use finger to push the dough gently into a circle and then roll flat with a floured rolling pin.

Heat a cast-iron skillet on medium heat. Using your preference: butter, margarine or oil, put a teaspoon in the skillet and fry the Roti on both sides, turning often. Repeat with the remaining of dough.

To make Paratha, flatten the portion of dough as above. Spread butter, margarine or spread across the surface. Using a knife, cut from the center of the flattened circle to a point on the edge (the radius). Grasp dough at the cut and roll it around the circles as to contain the butter inside the dough.

This is tougher than it sounds, but don't be discouraged if some butter leaks out. Pat the dough with a bit more flour and roll out again. Fry in a hot skillet as above. Serves 4-5.

 

 

SALSA AL POMODORO

(Meatless Sauce)

 

8 medium-sized, ripe, peeled and thinly sliced fresh tomatoes. (When tomatoes

are out of season, use a one-quart jar or one 28-ounce can of

stewed/crushed tomatoes)

6 to 8 large cloves of garlic, minced

1/4 cup olive oil

1/8 cup fresh sweet basil or Italian parsley, rinsed, or 1 teaspoon dried Italian

seasonings

1 cup water

Salt and pepper to taste

 

Put the olive oil in a cooking pot on very low heat. Add garlic and sauté briefly. Then immediately add tomatoes, water and then fresh basil or parsley. Salt and pepper to taste. Simmer for about 45 minutes, stirring frequently. Serves four.

 

Note: This sauce also can be pureed in the blender and applied uncooked to pasta.

 

To cook pasta: When the sauce has simmered for half an hour, start the water to boil for pasta and add 1/2 teaspoon olive oil. Follow the directions on 1-pound package of pasta of choice for preparing.

 

When sauce and pasta are done, mix pasta with sauce and sprinkle Romano or Parmesan cheese over the top.

SAN FRANCISCO CIOPPINO

 

1 large onion, chopped

1 green bell pepper, chopped

2 garlic cloves, minced

2 tablespoons vegetable oil

1/2 pound tomatoes, chopped

1/2 cup dry white wine

1/2 cup bottled clam juice (not Clamato, which is a mixture)

1/2 teaspoon dry Italian herbs

1 bay leaf

1/2 pound white fish fillet, cut into 1-inch chunks

1/2 pound medium-sized shrimp, peeled and veined

1/4 pound bay scallops

1/2 pound Dungeness crab (optional)

3 tablespoons Kikkoman light soy sauce

1/3 cup parsley, chopped

 

In a large saucepan, sauté onion, bell pepper and garlic in vegetable oil until soft. Stir in tomatoes, wine, clam juice, Italian herbs and bay leaf. Immediately cover and simmer on low heat for 20 minutes. Add white fish, shrimp and scallops and cook 2 minutes or until fish appears done. Immediately add crab and simmer 1 to 2 minutes until the crab is thoroughly heated. Stir in soy sauce and parsley and serve immediately. Serves 6.

SHRIMP ANGEL HAIR

1/3 Cup Green Onion -- chopped

6 Cloves Garlic -- minced

1 Tablespoon Olive Oil

1 Cup Clam Juice -- bottled

1/4 Cup White Vinegar

1/2 Cup Parsley -- chopped

1 tablespoon Basil

1 Tablespoon Black Pepper -- freshly ground

2 medium Tomatoes -- seeded and diced

1/2 Teaspoon Salt -- (optional)

9 Ounces Angel Hair Pasta -- fresh

1 pound Shrimp, cooked -- peeled & de-veined

In a large skillet, sauté green onions and garlic in olive oil over low heat until onions are wilted, about 4 minutes. Add clam juice, vinegar, parsley, basil, pepper, and tomatoes. Partially cover and simmer for 15 to 20 minutes.

When sauce is almost done, cook pasta according to package directions, until

just tender (do not overcook). Drain well.

While pasta is cooking, add shrimp to simmering sauce. Cook, stirring, until

shrimp are opaque throughout, 3 to 4 minutes. Cut them to test.

Divide pasta among 6 bowls. Spoon shrimp mixture over pasta.

SICILIAN SPINACH

(VEGETARIAN DIABETIC LOW FAT )

 

2 packages ready-washed spinach leaves

1 Tbsp olive oil

2 Tbsp minced garlic

1/2 cup sun-dried tomatoes

3 Tbsp capers

1 Tbsp lime juice

1/2 tsp brown sugar

1/2 tsp oregano

1/2 cup Parmesan cheese

salt and pepper to taste

 

In large pot of boiling water, cook spinach until the leaves wilt but are still bright green. Transfer spinach to a colander or perforated pan to release excess liquid.

 

In medium skillet, heat oil. Add garlic, then sun-dried tomatoes. Stir until heated through. Add capers, lime juice, brown sugar and oregano and heat through.

 

Mix in spinach, then cheese. Toss about 1 minute, until well combined. Add salt and pepper to taste. Makes 4 servings.

SPICED WITH CARE

 

By Ann Bokman, ucook.com contributor

 

At my family's Midwestern table, Sundays were reserved for a simple roast of beef ringed with red jacket potatoes. The only seasoning required was a slab of butter and a crank of fresh black pepper.

 

Midwesterners are levelheaded folk. You can eat well without spices, especially if you cook with the freshest ingredients you can find. But as I have found since, the judicious use of spices can perk up an entire meal - enhancing the flavor, color, and longevity of your ingredients.

 

Cardamom and nutmeg bring out the sweetness in food. Paprika acts as an emulsifier, adding sheen and smoothness to a sauce. Cumin not only gives chili its traditional flavor, but eases the digestion of beans, peas, and root vegetables. And no wonder stir-fries call for vivid yellow turmeric - it brings out the green in broccoli and the red in bell pepper.

 

Buying Spices

 

The two most important considerations when buying spices are freshness and purity. The easiest way to ensure freshness is to buy whole spices. As soon as a spice is ground (exposed to air) the essential oils that give the spice its flavor begin to evaporate and lose their potency.

 

I buy spices from specialty stores and catalogs. Supermarket spices can be just plain old. This is especially true with ground spices. According to David Carter of Penzeys Spices, the purveyors who sell to supermarkets grind huge amounts of spices once a year. And by the way, he mentioned that Penzeys grinds its spices every three weeks.

 

A word on purity: though I appreciate being able to purchase just what I need from the self-service spice jars at my natural foods store, I don't like cumin in my oregano, and there usually aren't enough clean spoons to go around.

 

If you agree that variety is the spice of life, shop from catalogs. Penzeys' customers can choose Cinnamon from China or Ceylon; Peppercorns from Tellicherry or Malabar. The accompanying descriptions are decidedly straightforward, making it easy for a home cook to know whether green peppercorn goes well with chicken.

 

Carter suggests that new customers buy spices in a 1/4-cup "trial size" which, depending on the spice, costs between $1and $2. A quarter-ounce costs roughly what it would in the supermarket: between $2.79 and $3.79.

 

Cooking with spices should be fun and only a little scary - nothing like riding the ancient camel caravans that crossed Arabia.

 

Just follow these simple principles:

 

A little goes a long way. Spices come from the rough parts of tropical plants (bark, seeds, leaves, and berries) and are not easy to digest. Add the minimum that the recipe calls for and taste before adding more.

 

Spices (with the exception of poppy, sesame, and mustard seeds) don't go "bad," but they do lose their "oomph." If you look at a jar and can't remember when you bought it, smell the spice to judge it's potency, and use a bit more of the spice than the recipe calls for.

 

Use cheesecloth or a tea infuser to add whole spices (cloves, peppercorn, anise, and caraway) to long-cooking soups and stews. The simmering liquid will extract the flavor of the oils.

 

Toast spices before adding them to quick-cooking dishes. Heat the oven to 350 degrees, spread spices in a shallow un-greased pan, and roast for 5 to 10 minutes or until very fragrant. Or spread the spices on an un-greased cast iron skillet and toast over medium heat until they begin to turn darker and emit a strong aroma.

 

Add ground spices to smooth sauces, soups, or baked goods. Use a mortar and pestle, mechanical mill, or electric grinder to grind the spices just before using. Nutmeg and ginger should be freshly grated.

 

Storing spices

 

Store spices in airtight glass containers. Avoid plastic, which can impart its own aroma. Baby food jars add a retro touch.

 

Spices should be stored in a dark, cool place, such as the refrigerator, a cupboard, drawer, or dark corner of the kitchen. DO NOT store them above the stove - the heat will cause them to lose all their flavor in no time.

 

It is especially important to store red spices - chili powder, curry powder, paprika, saffron, turmeric (and whole vanilla bean) - away from direct light to preserve their flavor.

 

Kept in these conditions, ground spices will stay reasonably potent for about one year. Whole spices such as peppercorns, anise and allspice will keep indefinitely.

 

A Word about Herbs

 

While spices and herbs are both aromatics, they are cooked and stored differently. Spices are harvested from the rough matter of tropical plants, and should be ground, grated, steeped or toasted before consumption. Herbs, on the other hand, are the highly fragrant leaves and tender stems of plants from temperate and cool climates. Heat reduces their aroma and destroys their bright green color. Fresh herbs should be added at the end of cooking or eaten raw. Dried herbs lose their flavor much more rapidly than spices. While they don't go bad, the flavor and texture become strikingly similar to hay. If an herb has been on your shelf for over a year, toss it and replenish your supply.

 

STUFFED MUSHROOM APPETIZER

 

2 pounds large mushroom caps (save stems for a salad or discard)

8 ounces cream cheese, softened

1/2 box of frozen chopped spinach (thawed, cooked, drained and squeezed)

3 large green onions, minced

1 T butter to sauté

1/4 tsp ground savory

 

Sauté onions until they begin to soften. Set aside. Process (or use mixer to

blend) cream cheese, spinach, onion, and savory until smooth. Stuff caps,

broil until lightly browned.

STUFFED ZUCCHINI BOATS

2 12" long pieces of Italian sausage, 1 hot, 1 sweet ( about a pound )

2 10"-12" long zucchini

2 cups bottled Italian spaghetti sauce (Classico Mushroom and Black Olive)

1 cup dry bread stuffing mix, chicken flavor

1 1/2 cups water

1 medium onion, diced

minced garlic, to taste

1 cup extra-old cheddar cheese, shredded

1/2 cup sliced black olives for garnish

Squeeze sausage meat from casings, brown in stick-proof pan, breaking into

small chunks. Add onion and garlic, cook until soft. Add dry stuffing and water, reduce heat, set aside until water is absorbed. Meanwhile, cut each zucchini in half lengthwise, remove and discard pulp from centers. Spread 1 cup of spaghetti sauce over the bottom of an 8"x13" baking dish. Set zucchini boats over the sauce, mound the cavities with sausage-stuffing mixture. Drizzle 1/4 cup of spaghetti sauce along the center of each boat. Cover with foil and bake at 350 degrees until the zucchini is tender but not too soft, about 45 minutes to an hour. Remove foil. Sprinkle the tops of the boats with cheese, let melt a few moments, garnish with black olives and serve. ( Serves 4 )

Low-Fat variation:

Substitute 1 lb lean ground beef or ground turkey for sausage.( Add 1 tsp of oregano, ground chilies to taste, 1 tsp of anise and 1 tsp of caraway seeds to imitate flavor of sausage ) Reduce the amount of bread stuffing, substitute diced red and green pepper or mushrooms. OR Substitute 1 1/2 cups of cooked rice for the bread stuffing ( eliminate the water ). Use a low fat sauce, pureed tomatoes, or plain tomato sauce. Try low fat mozzarella instead of cheddar, reducing the amount used. A sprinkling of grated Romano or Parmesan cheese improves the flavor. Replace olive garnish with chopped shallots.

SUMMER CORN AND TOMATOES

 

Crunchy honey-sweet corn and voluptuous, juicy red tomatoes - summer is in full swing!

 

After waiting (im-) patiently through the dark months, we are busy enjoying the opulence of summer produce: those inimitable tastes of corn and tomatoes that reawaken our senses and evoke vivid memories of picnicking barefoot by the creek, eating Sunday dinner at Grandma's, or pulling warm cherry tomatoes off the pungent vine.

 

But sometimes we are disappointed by the summer produce we purchase. While corn and tomatoes look promising in the market bin, they can often lack the characteristic burst of flavor that we expect - and should demand - from summer produce.

 

How can you keep from being duped by produce that looks good, but tastes bland? The following guidelines will help you select corn and tomatoes that live up to your expectations.

 

Corn: The best is always the freshest. This is explained by one simple fact: corn begins to convert its natural sugar into starch immediately after being picked. While some varieties have been developed to still taste sugary days after being picked, those ears often lack the characteristic corn flavor and just taste sweet.

 

Buy locally, from a farm stand, farmer's market, or quality produce store. Ears will be hours instead of days old. Look for ears with plump stems and recent cuts. Husks should be vibrant green and silk should be golden or light brown strands, not a shriveled or pulpy mass. Examine some kernels at the top of the ear. Fresh kernels are shiny and contain a milky white liquid.

 

It is best to use corn immediately or at the latest within 24 hours of purchase. Keep husks on the ears until ready to use. When cooking, don't add salt to the water, as it makes kernels tougher.

 

Tomatoes: Tomatoes are a bit easier to select than corn. Since they are now readily available in shades of orange, yellow, green, and burgundy, however, you can no longer look to color as the main factor for selection.

 

Like corn, it is best to buy locally. Mass produced tomatoes available in supermarkets just don't compare in flavor with those bought from a small farm stand. Choose those that seem heavy for their size - an indicator that the tomato is juicy. Look for smooth, firm, unblemished skin, an obvious, fruity aroma, and flesh that yields slightly to pressure.

 

Use ripe tomatoes as soon as possible. If necessary, store tomatoes out of direct sunlight at room temperature; refrigeration will diminish tomato flavor. If by chance you have purchased a couple of tomatoes that aren't quite ripe, store them in a paper bag with an apple or banana. The ethylene gas given off by these fruits will help the tomatoes ripen.

SWEET AND SOUR TOFU

1 package firm tofu, rinsed and drained

1 small green pepper, cut into 1/2-inch strips

1 can (20-ounce) unsweetened pineapple chunks, drained, with juice reserved

1 medium onion, in chunks

1 clove garlic, minced

1 tablespoon vegetable oil

1/2 cup unsweetened pineapple juice

1 tablespoon soy sauce

1 tablespoon ketchup

1 tablespoon honey

2 teaspoons cornstarch

2 teaspoons cider vinegar

1/8 teaspoon ground ginger

1/8 teaspoon black pepper

Dash turmeric

1 medium tomato, cut in wedges

1 tablespoon, scallion, sliced

 

Place rinsed and drained tofu between two plates. Weight down, Let drain 2-4 hours. Cut into 1-inch cubes.

 

In bowl, whisk together pineapple juice, soy sauce, ketchup, honey, cornstarch, vinegar, ginger, pepper and turmeric. Heat oil to medium high in wok or heavy skillet. Add garlic, bell pepper and onion, cooking briefly to coat. Add tofu and continue cooking, stirring constantly until vegetables are tender-crisp, about 3 minutes. Add pineapple chunks. Whisk sauce and add to tofu, stirring until sauce thickens and becomes a glaze, about 1 1/2 minutes. Add tomato wedges. Stir gently to coat and remove from heat. Serve with steamed brown rice. Garnish with sliced scallions. Makes 4-6 servings.

SWEET N TANGY BARBECUE

5 lb pork or beef roast

1-18 ounce bottle of "Bull's Eye" barbecue sauce

1-18 ounce bottle of "Kraft Sweet Recipes" Honey Mustard barbecue sauce

at least 1/2 cup brown sugar

1. Place roast in crock pot with "Bull's Eye" (use the whole bottle) poured

over it. Cook for at least 7 to 8 hours on low.

2. Remove finished roast from crock and pull it apart until it looks like

you want it to.

3. Take about 3/4 to 1 cup of the drippings from the crock pot and mix it

with the brown sugar. Pour over the shredded roast. This will make the BBQ

very juicy, the last thing you want it dry BBQ.

4. Pour over the meat about 1/2 bottle of "Kraft Sweet Recipes" for flavor.

TEXAS KING RANCH CASSEROLE

Spray a casserole dish with Pam.

Mix together :

1 can mild Enchilada Sauce

1 can GOLDEN Mushroom soup

1 small can diced green chilies, drained

1 regular size bag Nacho Doritos, lightly crushed

2 cups cooked, diced or shredded chicken

Pour into casserole dish and top with 1 and 1/2 cups grated cheddar cheese. Bake in 350 degree oven about 20 minutes or until bubbly. Serve with sliced avocado and tomato salad.

TOMATO AND CHEESE

ON AN ENGLISH MUFFIN

Preheat Oven 350 degrees

(all ingredients are per person)

English Muffin, opened and buttered

Diced Fresh Tomato (one small per person, 1/2 Large per person)

(you may use canned in a pinch, if so, sprinkle lightly with sugar to cut acid)

Salt and Pepper

2 tsp Liquid Italian Salad Dressing-divided

2 slices cheese, your choice: American, cheddar, Swiss.

Place opened Buttered Muffin on cookie sheet and bake two minutes, just to the lightest brown (just turning). Remove from oven, spoon diced tomato onto each half of the muffin, salt and pepper to taste, spoon one teaspoon of Italian Dressing over tomato on each half of the muffin. Return to oven for about seven minutes, until tomato is cooked. Remove again, top each half with one slice of cheese, return to oven for about one minute, until cheese is soft...not melted away. This sounds like a lot of work, but it isn't, and they are well worth the

little bit of trouble.

TOOLS FOR PRESERVING THE HARVEST

 

By Martin McKenna, ucook.com contributor

 

A sure sign of the harvest are the cases of Ball and Kerr jars on supermarket shelves this time of year. They beckon shoppers to put food by for winter. Home canning is a great way to save money and to capture summer's bounty.

 

For all the reasons that move people into preserving at home, Ballistra, the jar seller, says the major factor is the weather. "If we get the right combination of sun and rain at the right time, gardens flourish. When that happens, people tend to do more canning," said the company.

 

So if your garden has exploded, there are tools to make preserving tasks less of a chore. What you'll need depends on which foods you're preserving and what methods you plan to use.

 

For canning:

 

High-acid foods such as jams can be processed in a regular canner, a large pot with a wire insert rack to hold jars. It can be put up in a boiling water canner, which can cost as little as $20. The canner should be deep enough so that at least one inch of a boiling water will be over the jar tops during processing.

 

Any food with a ph value higher than 4.5 must be processed in temperatures than can be achieved and sustained in a pressure canner. They typically cost anywhere from $100 to $150, depending on how many pint or quart jars fit into them. A pressure canner will process the food at a higher temperature.

 

The chief danger here is botulism, a potentially fatal disease caused by a microorganism that can survive the mere 212°F of boiling water. The botulism organism can't grow in acidic foods such as fruits or anything in vinegar. For guidance, go to the leading expert on the issue, the USDA. Complete Guide to Home Canning.

 

It's best not to pinch pennies too tightly, though. Old canning equipment may not be reliable. Because it is so important that steam gauges be accurate, for example, food safety experts advise they be checked every year. An error of one pound of pressure can mean a temperature error of three to four degrees. The older the gauge, the less accurate it will be.

 

Grandma's old canner likely won't have the steam venting safety features that a modern canner does and is more likely to be warped. And if you have to replace the pressure gauge, it might not be manufactured any longer. Don't try to use a standard pressure cooker as a canner since it heats and cools too quickly to process food safely.

Jars and lids: Glass screw-top canning jars - Mason jars - with a seal and screw-band lid are the most widely available. They typically come in two sizes: a regular mouth and wide-mouth. The lids and jars can be used again, while the seals should be used only once.

 

Even though it's tempting to use old jars, be advised that the older they are, the more likely they are to crack or seal improperly, spoiling the food. A Mason jar has a reliable life of 12 to 13 years. Lids are meant for likewise use.

 

Drying food

 

Although it's possible to sun-dry food, the method requires sustained sunny days with outdoor temperatures of more than 98°F (37°C), so naturally, dehydrators are fairly popular. They range in price from $80 to several hundred dollars, depending largely on their capacity. They are great for fruits and vegetables such as tomatoes and have the added benefit of taking up little space.

 

Freezing food

 

Of course freezing food is an option that's easy, but not quite as simple as one might hope. It's safe, because the botulism organism stops growing at 0°F. And for equipment, all you need is freezer bags and ordinary pots and pans for blanching. The freezer, actually, is the hard part. You need a freezer that maintains a temperature of 0°F (-18°C), a low temperature that most freezer compartments within refrigerators cannot maintain.

 

It's best if you have a stand-alone freezer, and its contents must be managed, so the old food doesn't stay on the bottom too long and develop a taste like cardboard. For freezer management tips, the University of Georgia Cooperative Extension offers the "So Easy to Preserve Guide to Home Freezing."

WENDYS FROSTY

 

First served at Wendy's in 1969, the Frosty continues as a favorite in fast food shakes, even if it only comes in chocolate flavor. This clone recipe is an improved version of the recipe that appeared in the first book, Top Secret Recipes. I've designed this for just a one-person serving and have given it less of an intense chocolate flavor that's more comparable to the real thing as it's served today. I find the smaller yield also helps to make the shake blend better.

 

From Top Secret Recipes:

1/2 cup milk

4 teaspoons Nesquik chocolate drink mix

2 cups vanilla ice cream

 

Combine all of the ingredients in a blender. Blend on medium speed, stopping to stir several times with a long spoon, if necessary, to help the ingredients blend well. (http://www.topsecretrecipes.com) Makes 1 serving.

WILD MUSHROOM RAVIOLI

WITH SAGE BUTTER

 

Here's a great tip for making quick work of homemade ravioli: Use wonton wrappers. Northern Italian cuisine rules this recipe, from the woodsiness of the porcini mushroom filling to the sage-butter and Parmesan toppings.

1 ounce dried porcini mushrooms

8 ounces fresh mushrooms, finely chopped (1-2/3 cups)

2 tablespoons olive oil or cooking oil

2 tablespoons snipped fresh Italian flat-leaf parsley

2 cloves garlic, minced

1/4 teaspoon salt

1/8 teaspoon pepper

3/4 cup ricotta cheese

1 egg yolk

48 wonton wrappers (about 12 ounces)

1 slightly beaten egg white

2 tablespoons butter, melted

2 teaspoons snipped fresh sage

1/4 cup shaved Parmesan cheese

Fresh sage sprigs (optional)

Soak dried mushrooms in 1 cup boiling water about 15 minutes or until soft. Drain; squeeze and finely chop mushrooms. Meanwhile, in a large skillet cook fresh mushrooms in hot olive oil over medium-high heat about 5 minutes or until liquid evaporates. Add porcini mushrooms, parsley, and garlic; cook for 1 minute more. Sprinkle with salt and pepper. In a medium bowl combine mushroom mixture, ricotta, and egg yolk. If desired, cover and refrigerate until needed.

For each ravioli, spoon 1 tablespoon mushroom mixture onto a wonton wrapper. Brush egg white around edges and top with another wrapper; press to seal.

In 2 large saucepans bring large amounts of water to boiling. Add half of the ravioli to each pan; cook for 3 to 5 minutes or until tender. Meanwhile, combine melted butter and the 2 teaspoons sage. With a large slotted spoon, transfer cooked ravioli to soup plates. Drizzle with butter mixture and sprinkle with Parmesan cheese. If desired, garnish with sage sprigs. Serves 4

ZUCCHINI AND STEWED TOMATOES

4 slices bacon, cut into 1-inch pieces

5 medium zucchini, sliced

2 medium summer squash, sliced

1 small onion, chopped

3 cloves garlic, chopped

1 (15-ounce) can stewed tomatoes

1 (15-ounce) can whole kernel corn, drained (optional)

1 pound shrimp (optional)

2 cups diced chicken breast (optional)

Salt and pepper to taste

Fry bacon in a skillet for about 3 minutes, or until half done.

 

Sauté onions, garlic and squash in bacon grease until onions are clear, about 5 minutes on medium heat. Add stewed tomatoes and bring to a boil. Immediately turn down and simmer for approximately 15 minutes. Whole kernel corn or other optional ingredients can be added near the end of cooking period to warm through. Best served over steamed white rice. Serves 8.

ZUCCHINI CASSEROLE

5 eggs

6 to 8 cups zucchini, sliced

1 cup mayonnaise

1 small onion, chopped

2 cups jack cheese, shredded

1/2 cup Parmesan cheese

Bread crumbs

 

Lightly boil zucchini; drain and let stand. In a bowl, beat eggs, mayonnaise and onion together.

 

In an 8x12-inch casserole dish, repeatedly layer zucchini, egg mixture and cheese. Sprinkle Parmesan cheese and bread crumbs on top and bake at 350 degrees for 30 minutes. Let stand 10 minutes before serving. Serves 6 to 8.

 

ZUCCHINI MANICOTTI

12 manicotti shells, uncooked

1 large zucchini -- diced

2 tablespoons butter or margarine

12 ounces cottage cheese

1 1/2 cups shredded cheddar cheese -- divided

6 ounces tomato paste

1 1/4 cups boiling water

1 1/2 ounces sloppy Joe seasoning mix

Cook manicotti shells according to package directions; drain and set aside.

Sauté zucchini in butter in a large skillet 6 to 8 minutes. Remove from heat; add cottage cheese and 1 cup cheddar cheese, mixing well. Stuff manicotti shells with cheese mixture; arrange in a lightly greased 12- x 8- x 2-inch baking dish.

Combine tomato paste, water, and sloppy Joe mix, stirring well; pour over manicotti. Cover with foil, and bake at 350 degrees for 30 minutes. Remove foil, sprinkle with remaining cheddar cheese, and bake an additional 10minutes. Yield: 6 servings.

 

SHALOM FROM SPIKE & JAMIE



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