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

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Recipes from Spike & Jamie

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

A SEDER FOR THE NEW YEAR

ASHKENAZIC CHICKEN WITH FIGS

BACK TO LUNCHES

BACK TO SCHOOL COOKIES

BE STRONG TO THE FINISH

BEER CHEESEBURGERS

BRUSCHETTA WITH PROSCIUTTO

BUREKAS J

BUTTERY SPAGHETTI SQUASH

CHEESY SPAGHETTI BAKE

CHICKEN BREASTS SUPREME

CHICKEN BREASTS WITH BARBECUE

CHICKEN SOUP J

CHICKEN WITH APPLES AND CIDER

CHILLED AVOCADO AND VEGETABLE

COUSCOUS AUX SEPT LEGUMES

CRAB TOSTADAS

CUCUMBER SALAD

DAVID HUNTERS SPECIAL FRENCH BREAD

EGGPLANT J

FALAFEL J

FIZZING BATH BOMB

FRUIT SALSA AND CINNAMON TORTILLA CH

GARLIC ROASTED SWEET POTATOES

GREEN PEPPER SALAD J

GREEN TOMATO RECIPES

GRILLED VEGETABLE FAJITAS

HALVAH PARFAIT J

HOLIDAY BURGERS

HONEYMOONERS CASSEROLES

ICE WATER PICKLES

KICHLACH J

LAMB WITH CILANTRO

MANGO BEEF WITH CASHEWS

MARINATED PASTA SALAD

MEAT ROLLS WITH PINE NUTS J

MINT TEA

OLIVE SALAD

PAN SEARED SALMON WITH SUMMER SUCCOT

PASTA CRABMEAT SALAD

PEACH SAUTÉ

PINEAPPLE CASSEROLE

QUICK GARLIC ROASTED TURKEY

RICOTTA CUPCAKES

ROAST CHICKEN WITH ORANGE

ROAST SALMON WITH A BASIL

ROASTED GARLIC WITH GOAT CHEESE

ROASTED POMEGRANATE CHICKEN

SAINT PETERS FISH WITH PARSLEY SAUCE

STOLLEN

SWEET AND SOUR MEATBALLS

TIMS FISH FRY

TRINCHADO

TROUT AND VEGETABLES IN FOIL

TURKEY CASSEROLE

V8 VEGETABLE JUICE COCKTAIL

ZUCCHINI OVERLOAD

 

 

 

 

 

 

 

 

 

 

 

A SEDER FOR THE NEW YEAR

One of the lesser-known customs for Rosh Hashanah involves conducting a "Seder" for the New Year. The custom, Sephardic in origin, involves participants in creating puns and word-plays to express their hopes for the year to come. Each prayer begins with the formula "Yehi ratzon," or "May it be your will, God."

 

The seder involves several specific foods that are considered symbolically important, either because the food itself symbolizes a blessing, or because the food's name connotes or sounds similar to words that indicate a blessing. These foods, and the accompanying blessings, include:

 

Leeks: The Hebrew word for leeks is "karti," which sounds similar to the word "yikartu," to cut off or destroy. We ask God, "Yehi Ratzon (May it be your will) that our enemies be cut off." Leek Fritters are a tasty way to enjoy this symbolic food.

 

Beets: The Hebrew word for beets, "silka," sounds similar to the word "siluk," which means "removal." We ask, therefore, "Yehi Ratzon (May it be your will) that our enemies be removed."

 

Fish: Fish, an ancient symbol of fertility and abundance, are present as a symbol of our wish that our merits may multiply like the fish of the sea. Some families, however, do not include fish on the table, because the Hebrew word for fish, "dag," is so similar to the word "de'aga," or worry. There is no specific "Yehi ratzon" associated with fish.

 

Sheep's Head: The sheep's head symbolizes our hope that we may become "like the head, and not the tail." Traditionally, the sheep's brains were removed and served as part of the meal (Claudia Roden writes in The Book of Jewish Food that brains and other types of offal were very popular in many Sephardic communities.) While modern sensibilities may not take to the idea of displaying a sheep's head as a holiday centerpiece, you may want to consider an alternative proposed by the Canadian Jewish News: Use a head of lettuce instead.

 

Gourd: The Hebrew word for gourd, "k'rah," sounds both like the word for "proclaim" and the word for "tear" or "rip." There are thus two customs for this yehi ratzon: One asks "May it be your will that our merits be proclaimed before you," and the other asks "May it be your will that the decree for our sentence be torn up."

 

Fenugreek: The Hebrew word for fenugreek is "rubia," similiar to the word "yirbu," which means "increase." The yehi ratzon for fenugreek, then, is to ask "may our merits increase." Unfortunately, this item may be difficult to procure, except at an Indian or Chinese ethnic market. This obscure spice is a member of the pea family, according to The Joy of Cooking. Joy describes its aroma as "a pungent blend of celery and maple," and notes that the flavor is "bitter until cooked."

 

Dates: Two separate interpretations of the blessing for this food exist. One notes that the Hebrew word for dates is "temarim," which sounds similar to the word "yitamu," or "end." We ask, therefore, that our enmity ends in the year to come.

 

Talmudic authorities debated whether these foods were to be eaten or simply displayed on the table. Apparently, our ancestors simply recited blessings over the foods, touching each one as it was blessed in turn. Today, however, it is customary to recite the appropriate "Yehi ratzon" blessing over each food, and to sample each in turn.

 

The foods listed above, while traditional, are only a stepping-off point for formulating your own Seder for Rosh Hashanah. Like many other Jewish traditions, this one is open to improvisation and personalization. Participants in the Rosh Hashanah meal are encouraged to make up their own food-related puns--for example, some may stuff some raisins in a stalk of celery and request a "raise in salary." If you're entertaining guests or seeking a way to get children involved in Jewish rituals, this "punning" game may become a favorite way to greet the New Year.

 

L'Shanah Tovah!

ASHKENAZIC CHICKEN WITH FIGS

(HUHN MIT FEIGEN)

Yield: 4 servings

 

1 chicken, cut into pieces - (2 1/2 to 3 pound)

12 canned or fresh figs - stems removed

1 cup dry white wine or water

2 tablespoons honey - up to 4

1 teaspoon ground cinnamon

1 teaspoon ground coriander

1 teaspoon salt or to taste

1/4 teaspoon pepper

1 bay leaf

Preheat oven to 375 degrees Fahrenheit.

 

Place chicken and figs in a single layer in a large roasting pan. Combine wine, honey, cinnamon, coriander, salt and pepper and bay leaf, pour over chicken. Roast, basting and turning occasionally, until chicken is tender and brown, about 1 hour.

 

Note: This dish typifies the Eastern European love of meats cooked with sweeteners and spices. To substitute dried for canned figs, cover with water and soak 2 hours.

BACK TO LUNCHES

 

By A.M. Sheehan, ucook.com contributor

 

Back to school brings relief ... and another whole set of needs: lunches! Although our esteemed government swears that school lunches are healthy and nutritious, none of us really want our kids to eat pizza, hot dogs, pizza, tacos, pizza, chicken fingers, and pizza all the time.

 

Another bane of a parent's existence is the need children have to fit in. It's the rare child that sails through school a totally independent creature. So, unique and unusual lunches may well end up in the trash because they are too cute and they draw attention. (Remember, attention is only welcomed if you are being complimented for wearing a new outfit that matches everyone else's outfit.)

 

And I promise you that unless your child is a fruit fiend, that nutritious apple, banana or orange will most definitely end up in the trash. Or, how many times have you opened the lunch box to find the bright yellow banana of that morning has become a blackened, spotted tube of mush? It's far more cost-effective to save real fruit for after-school snacks when they can be eaten under supervision!

 

In our house the weekly trip to the supermarket is punctuated with: "Can we buy these for lunch, can you get us that ... EVERYONE brings these for lunch!" Such items as those ridiculously expensive gimmick lunch packs or yogurt topped with all sorts of sugar.

 

Fortunately, we can skip the gimmick school lunches, but still let our kids fit in. These suggestions are easy to duplicate nutritiously while maintaining the all-important factor of fitting in with everyone else!

 

Lunch packs: In a small re-sealable container (they sell ones with divided pockets) you can pack your child's favorite (this translates to: will eat it) cheese, crackers, fruit, etc. Cut cheese and luncheon meat into squares to fit on the cracker. Or use peanut butter, tuna fish, cream cheese and jelly. The choices are unlimited.

 

Yogurt with toppings can easily be adapted if you buy a large container of yogurt and those tiny plastic storage containers. Then choose a topping of your child's choice (presumably a nutritious one such as minced fruit, nuts or even breakfast cereal.)

 

The secret is to have it look like the store-bought version! If you have time, you can even make fruit sheets that mimic the store-bought variety.

 

For the older child, there's also hope. Wraps are all the rage and they offer a chance to provide nutritious stuffings inside a trendy exterior.

And for the adults in the household? Try a fresh fruit salad with yogurt dressing, cold soup or be really cool, take a wrap stuffed with grilled vegetables, feta cheese and Baba Ghanoush!

 

Whatever you decide, remember the key words for kids' lunches are "fitting in" not "healthy and nutritious" - so practice your parental skill of subterfuge and your kids will think you're cool!

BACK TO SCHOOL COOKIES

1 package Cake Mix -- vanilla w/pudding

1/3 cup Vegetable Oil

1/4 cup Brown Sugar -- firmly packed

2 Eggs

10 Graham Crackers -- coarsely crushed

1/2 cup Chocolate Chips

In a large mixing bowl, use electric mixer to combine cake mix, oil, brown sugar, and eggs. Stir in the cracker crumbs and chips. Drop by teaspoonfuls onto a greased cookie sheets. Bake for 10-12 minutes at 350 degrees F. Cool on wire racks. Variation: Use chocolate flavored graham crackers, and/or peanut butter or butterscotch chips

BE STRONG TO THE FINISH

EAT YOUR SPINACH!

 

By Liz Waters, ucook.com staff writer

 

In the days when Popeye was a star, canned spinach was the norm, and never was there a vegetable so in need of promotion. Cooking is not kind to spinach. It strips away its texture and color and most of its subtle flavor is lost in the process. By the time it is canned, it is another food entirely. Frozen spinach fares a little better, but still the character and flavor of the fresh vegetable is lost. In my kitchen, spinach is served most often uncooked, and most often as a salad green.

 

Spinach is a native of the northern Middle East, and is first noted historically in Iran. The extended cool season would make it a natural for that region, as spinach is a crop that is best grown in cool temperatures. In my Kentucky garden, spinach is a crop for early spring and late autumn. When the weather gets too warm, the plants bolt and flower very quickly, and spinach that has bolted is only fit for the compost heap. Good refrigeration and shipping techniques bring spinach to our table all year around, and with it the treasure trove of vitamin A, vitamin C, folic acid and iron that made Popeye strong to the finish in his cartoon battles.

 

Because spinach is most often cultivated in sandy soil, it needs to be carefully washed before serving. When I buy it at our produce market, I bring it home and wash it quickly in cold water, and then remove the central stalk from each piece. Just to be sure all of the grit has been washed away, I rinse the spinach once more before spinning it dry in the salad spinner. I buy enough to serve spinach salad several times within a week, and store it in zipper-closure plastic bags until I am ready to serve it. The two salads below are ones that my family likes a good deal. They are sufficiently different to serve within a few days of one another, and spinach leaves can also be added to any green tossed salad.

 

TRADITIONAL SPINACH SALAD

 

1 clove garlic

3 to 4 cups cleaned spinach, torn into bite-sized pieces

2 hard cooked eggs, peeled and sliced

1/2 red-skinned onion, sliced and separated into rings

6 to 8 fresh white mushrooms, sliced

3 strips bacon, fried crisp and crumbled

1/2 cup croutons

Bottled Italian salad dressing

 

Cut the garlic clove in half and rub the bottom and sides of a wooden salad bowl with cut edge. Discard. In the bowl, toss the spinach, sliced onion, sliced mushrooms and crumbled bacon. Add enough dressing to moisten all ingredients and toss again. Top with the croutons and sliced hard-cooked egg. Drizzle with

additional dressing and serve.

 

POPPY-SEED SPINACH SALAD

 

3 to 4 cups cleaned spinach, torn into bite-sized pieces

1 Ruby Red grapefruit, peeled and sectioned

1 navel orange, peeled and sectioned

1/2 red onion, sliced and separated into rings

1/4 cup sliced almonds

Bottled Poppy Seed Dressing

 

Arrange the spinach on salad plates and fan orange and grapefruit sections on top. Arrange the rings of onion on top, sprinkle with the almonds and drizzle with the bottled dressing to serve.

 

BEER CHEESEBURGERS

 

3 lbs. ground chuck

1/4 cup dark beer

2 minced garlic cloves

1 tsp. salt

1 1/2 tsp. ground red pepper

1 bag shredded cheddar cheese (or shred your own)

 

Combine ground chuck, beer, garlic, salt and red pepper. Form 16 3-oz patties. Place 2 tbs. of shredded cheese in center of 8 patties. Top each with another patty and pinch edges together tightly to seal. Grill them up and enjoy! Serves 8

BREAD AND BUTTER PICKLES

 

3 cups Sugar

2 cups White Vinegar

2 Tbsp salt

1/3 cup celery seed

onions, sliced or chopped

cucumbers, sliced

 

Put the first 4 ingredients in a sauce pan. Bring to a boil. Layer onion and

cucumbers in glass jars, packed tight. Pour hot liquid over onion and

cucumbers. Let cool to room temperature, then put into the refrigerator.

Keep in refrigerator for 3 days. You will then have your pickles.

BRUSCHETTA WITH PROSCIUTTO

GORGONZOLA AND SUN-DRIED TOMATOES

Italians are great bread-eaters. Bruschetta are thin slices of bread, broiled and rubbed with a clove of cut garlic--the original garlic bread.

1 loaf Italian bread

2 cloves garlic, halved

1/4 cup extra virgin olive oil

8 sun-dried tomatoes in olive oil

6 oz. Gorgonzola cheese

4 slices prosciutto, cut in half

 

1 To prepare the bruschetta, cut the bread into thin slices and broil or toast to golden brown. Rub one side of each slice with the cut surface of the garlic. Drizzle with the olive oil and sprinkle with salt and freshly ground black pepper.

2 Drain the sun-dried tomatoes, scrape off any seeds and cut into thin strips. Press or spread the cheese onto the bruschetta, lay the prosciutto on top and garnish with strips of tomato. Season with a few grindings of freshly ground black pepper and serve.

Chefs tips: If Gorgonzola is too strong for your taste, use the creamier, milder Dolcelatte instead.

As a variation, marinate diced fresh tomatoes, garlic, and chopped fresh basil leaves in enough balsamic vinegar to moisten well. Drain the excess juice and place a spoonful on top of the warm slice of bruschetta.

BUREKAS

 

This is a Jewish Sephardic dish which is quite similar to the Turkish "burak." Burekas can be prepared with various types of dough: strudel dough (thin leaves), rising dough, or with types of prepared dough found in the market. This is a dish served on festive occasions, but also widely sold on Israeli street corners. To be tasty, it must be served hot and fresh.

 

Dough

 

1/2 lb. margarine

1 tsp. salt

3 cups self-rising flour

warm water

 

Stuffing

 

1/2 cup cheese (feta)

1 cup cooked spinach

3 egg yolks

 

Garnish

 

1 egg yolk

4 cups sesame seeds

 

Dough: Melt the margarine and mix with flour and salt. Add warm water until able to roll dough. Roll it, cut a leaf, and cut circles with a cup.

 

Stuffing: Mix all the ingredients. Put one teaspoon of stuffing on each dough circle. Fold in half. On top, spread yolk and sprinkle sesame seeds. Place on a well-greased cookie tray and bake at 350 deg F (180 deg C) until golden (approx. 15-20 min.). Serve hot.

BUTTERY SPAGHETTI SQUASH

 

1-3 pound spaghetti. squash

2 T unsalted butter, melted

1/4 C chicken broth

2 T chopped parsley

1/4 tsp salt

1/8 tsp pepper

 

Place squash, cut side down, in microwave safe dish. Add 2 Tbsp water. Cover

tightly with plastic wrap. Microwave on High 25-35 min until tender. Let stand 5 minutes. Carefully remove plastic. Pull out squash strands with fork place in large bowl.

 

Mix butter, broth, parsley, salt & pepper. Add to squash. There isn't much butter in it, but it is buttery and delicious.

CHEESY SPAGHETTI BAKE.

 

2 cups shredded mozzarella cheese, divided

8 ounces of spaghetti

1 pound ground beef

1 can spaghetti sauce

1 medium onion

1 4 oz. can mushrooms

 

Cook spaghetti as directed. Brown ground beef with onions and mushrooms. Drain meat and spaghetti. Add spaghetti sauce to meat. Cook over medium heat 5 minutes. mix meat, spaghetti, and 1 cup cheese together. Put in lightly greased casserole dish. Sprinkle other cup of cheese evenly over top. Bake at 350 degrees F for 15 minutes or until cheese is melted. Serves 6.

CHICKEN BREASTS SUPREME

1/4 cup flour

1/2 teaspoon salt

2 1/2 teaspoons paprika

12 boneless chicken breast halves

1/4 cup butter

1/3 cup water

4 teaspoons cornstarch

3 cups half and half, divided

1/2 cup cooking sherry

2 tablespoons lemon juice

2 teaspoons lemon rind

1 cup grated cheese

1/2 cup chopped parsley

 

Combine flour, salt and paprika on waxed paper. Coat chicken with mixture.

 

Lightly brown chicken in butter in large skillet -- or several skillets if needed to accommodate all chicken halves. Add water. Cover and simmer on stovetop for 30 minutes. Take chicken off stovetop and place in 9x13-inch baking dish.

 

Mix cornstarch and 1/4 cup cream. Stir into drippings in skillet. Stir over low heat and gradually add remaining cream until thickened. Add sherry, lemon rind and lemon juice and stir. Pour sauce over chicken and bake, covered, at 350 degrees for 35 minutes. Uncover, sprinkle grated cheese and parsley over top, and bake until cheese bubbles. Serves 6 (2 breast halves each) to 12.

 

CHICKEN BREASTS WITH BARBECUE

BLUEBERRY SAUCE

2 tablespoons rice vinegar

1/4 cup sugar

1/2 cup finely minced onion

1 tablespoon minced fresh ginger

Pinch (1/8 teaspoon) cayenne pepper

Pinch (1/8 teaspoon) ground allspice

3 tablespoons ketchup

1 1/2 cups blueberries

1/2 teaspoon salt

1/4 teaspoon black pepper

1 pound boneless chicken breasts, pounded to 1/4 inch thickness

1 tablespoon canola oil

Combine the vinegar, sugar, onion, ginger, allspice, cayenne, ketchup and

blueberries in a saucepan and cook over medium heat, stirring occasionally,

for about 11 to 12 minutes, or until the sauce has thickened and is fairly smooth. (Keep the sauce warm over low heat if necessary) Meanwhile, sprinkle the salt and pepper over the chicken. Heat the oil in a large nonstick skillet over medium high. Add the chicken and cook 4 to 5 minutes on each side, or until cooked through. Pour the sauce into the skillet, turn the chicken over to completely coat

it, then serve the chicken with the sauce spooned on top. Makes 4 servings.

 

Serving Suggestions

Along with this I cut small red potatoes into thin wedges, toss with olive

oil, rosemary, garlic powder, salt and pepper, roasted in a preheated oven

450 degrees until browned on the undersides, turn, and roast until fork

tender and crisped on the outside. Steamed broccoli. (about 4-6 potatoes,

tossed with about 2 tbls. oil, the rest to taste.)

CHICKEN SOUP J

 

This is the well-known and now universal soup of the "Yiddishe mama" as it was served in east European Jewish homes. Former Prime Minister of Israel Golda Meir was known to cook a fine-tasting chicken soup for both family and VIPs whenever they came to call. Chicken soup is reputed to cure the sick but is equally recommended to the healthy.

 

1 soup chicken

2 cubes chicken bouillon

3 1/2 quarts water

2 onions

2 sprigs dill

1 tbs. salt

2 carrots

3 celery stalks

1 parsley root

3 sprigs parsley

1 tsp. lemon pepper salt

 

Clean chicken thoroughly. Combine in a deep saucepan with water, onions, and bouillon. Bring to a boil and cook over medium heat for 1 hour. Add remaining ingredients. Cover and cook over low heat 1/2 hour longer, or until chicken is tender. Remove chicken and strain soup. Taste and correct seasonings. Makes about 2 to 2-1/2 quarts of soup. Use the chicken in other dishes or serve with the soup.

CHICKEN WITH APPLES AND CIDER

 

4 whole chicken breasts, skinless but bone-in

2 cups apple cider

flour to coat chicken

1 tablespoon ground ginger

2 teaspoons ground cinnamon

salt and freshly ground pepper to taste

2 tablespoons honey

1/3 cup brandy

3 apples, cored, peel-on, and cut into slices

 

The day before, place chicken pieces in a non-reactive shallow container. Pour cider over the chicken. Cover the chicken and marinate overnight in the refrigerator.

 

The next day, remove the chicken from the marinate. Reserve the marinade.

 

Combine the flour, ginger, cinnamon and salt and pepper. Coat the chicken with the seasoned flour, shaking off the excess. Place the coated chicken pieces in a 13" x 9" baking dish. Bake, uncovered, for 40 minutes.

 

At the 30 minute point in the baking process, combine the reserved marinade, the brandy, the honey and the apple slices in a medium saucepan. Bring to a boil and simmer for 10 minutes. Pour the mixture over the chicken and continue cooking for 25 additional minutes. Baste with the pan juices during this time.

Serves 6.

CHILLED AVOCADO AND VEGETABLE

 

1 can Dark Red kidney beans, drained

1 11.5 oz can V-8 juice

1/4 cup of lime juice

1 can stewed tomatoes, chopped and undrained

1 medium avocado, peeled and cut into 1/2" cubes

1/2 cup diced, seeded cucumber

1 can mixed vegetables (or 8-oz package frozen mixed veggies, thawed)

1/4 - 1/2 tsp. chili powder

Sour Cream for garnish

 

Mix it all (except the sour cream), refrigerate about an hour, serve. Garnish with a dollop of sour cream if you wish.

COUSCOUS AUX SEPT LEGUMES

Yield: 6 servings

 

6 cups chicken stock or water

6 carrots (2 1/2 cups) - cut into chunks

3 onions - quartered

2 turnips (3 cups) - peeled and quartered

2 stalks celery - sliced

2 sticks cinnamon or 1 tsp ground cinnamon - (3 inch sticks)

1/2 teaspoon ground cumin, up to 1

1/2 teaspoon ground turmeric

1 teaspoon salt

Pepper

1 butternut squash or small pumpkin prepared and cut into 2 inch pieces

3 medium, sliced (6 cups)

1/2 head green cabbage, shredded (5 cups)

2 cups cooked or canned chickpeas or fava beans

1 tablespoon chopped coriander or parsley

Couscous, (see below)

1 cup chicken stock, warmed, up to 2

Bring 6 cups stock to a boil. Add carrots, onions, turnips, celery, cinnamon, cumin, turmeric, salt and pepper to taste. Cover, reduce heat to low and simmer for 30 minutes. Add squash, cabbage, chickpeas and coriander. Cook until tender, about 20 minutes.

 

To produce a thicker sauce, use a potato masher or the back of a wooden spoon to mash some of the chickpeas or squash against the bottom of the pot.

 

Spoon cooked couscous onto a large deep-sided platter or individual serving plates. Make a well in the centre and fill it with vegetables. Pour 1 to 2 cups stock over couscous. Serve warm. Yields 6 servings.

 

Chicken Couscous: Before adding vegetables, simmer 3 lb chicken pieces in 6 cups water for 30 minutes. Remove chicken; debone, then shred meat. Return meat to pot; add vegetables as above.

 

Lamb Couscous: Before adding vegetables, simmer 1 lb lamb shoulder cut into 1 1/2-inch cubes in 6 cups water for 1 hour; add vegetables as above.

 

Note: Moroccan, Tunisian and Algerian Jews serve couscous every Friday night, on festivals and for all special occasions. For Rosh Hashanah, Moroccans serve a stew of seven symbolic vegetables, seven being an auspicious number.

 

 

CRAB TOSTADAS

 

6 flour tortillas -- 6"

Cooking spray

6 ounces canned lump crabmeat -- drained and rinsed

3 ounces cream cheese -- softened

3/4 cup shredded sharp cheddar cheese

2 tablespoons chopped green onions

1 tablespoon pickled jalapenos -- finely chopped

1 clove garlic -- minced

2 teaspoons chopped fresh cilantro

 

Arrange tortillas in a single layer on baking sheets; coat with cooking spray. Bake at 375 degrees F. for 8 to 10 minutes or until lightly golden.

 

Combine crabmeat and next 6 ingredients; spread 1/4 cup evenly onto each tortilla. Bake at 375 degrees F. for 5 minutes or until puffed and bubbly. Cut into wedges with a pizza cutter. Garnish with sliced olives if desired. Serves 6

CUCUMBER SALAD

Equal amounts of vinegar and sugar (use a 1/2 cup of each)

Thinly sliced cucumbers (3 cucumbers)

Salt and Pepper

Thinly sliced onions (optional)

Dill (optional)

 

You can either marinate it or eat it right away

DAVID HUNTERS SPECIAL FRENCH BREAD

 

1 loaf French Bread

1/2 med. onion, chopped

3/4 stick butter or margarine

2 Tbs Grey Poupon mustard

1 tsp poppy seed

12 slices smoked thick cut bacon

4 slices Swiss Cheese

1 cup grated mozzarella (may sub with 4 long slices also)

 

Cut loaf of French bread lengthwise into 3 layers, i.e., bottom, middle and top. Cook bacon until done but not crisp, then set aside. Sauté onion in the butter or margarine until clear. Remove from heat. Add Grey Poupon mustard and poppy seed. Stir.

 

On bottom layer of bread, thinly spread on the mustard mixture, then put on 6 slices of bacon and top with 2 slices of Swiss cheese and grated mozzarella. Repeat on next layer saving enough mustard mixture to spread thinly on top slice, then sprinkle with more poppy seeds.

 

Wrap in aluminum and bake at 350 for 25 min or until cheese is melted and

sandwich is heated throughout. The aluminum can be left open at the top for

the last 10 minutes to brown and crisp the bread if you prefer. Slice and serve warm with your favorite pizza or Ranch dipping sauce as desired.

 

Personal experience notes: Be careful cutting the top slice off the French bread because it needs to run the full length of the bread (another mistake I have made). Otherwise, you will end up with ends that have no tops or worse yet, they end up all bread with very little of the good gooey stuff in the middle. This is also easier to slice with an electric knife if you're fortunate to own one. I have also found the Kraft brand of Mozzarella and Swiss with 4 long slices are just the right size. One other thing, I was tempted to leave the onions in slices but he could tell what I was thinking and cautioned me to chop them because they tend to be overbearing otherwise. Guess that's about it for tips.

EGGPLANT

(Turkish Style)

This is a typical Israeli recipe for eggplant. A popular Arab proverb in the Middle East claims: "A woman who does not know how to prepare eggplant 101 different ways is not yet prepared for marriage."

 

1 medium eggplant

1 onion, finely chopped

salt and pepper to taste

1/4 tsp. cinnamon

chopped mint to taste

2 tomatoes, chopped

1/4 cup cooked rice

3 tbs. oil

3 tbs. white wine

juice of 1 lemon

 

Cut eggplant in half, scoop out pulp, cube and fry with onion. Add tomatoes and rice, salt, pepper, cinnamon and mint. Fill in shells and steam in a covered pot adding a little oil. Add wine and lemon juice. Cool and serve.

 

[] Nowadays, a woman only has to know 101 places to make reservations or call for take-out![]

 

FALAFEL J

(Chick-pea Patties)

 

Falafel is sold on street corners in every city and town in Israel. Some call it the "Israeli hamburger." Its popularity can be attributed in no small part to the Yemenite Jews who have brought a particularly tasty version onto the culinary scene. Students living on a meager budget consume full-portion falafels in whole pitas on the sidewalks as their noon "dinner."

 

1 lb. canned chick-peas (drained)

1 large onion, chopped

2 tbs. finely chopped parsley

1 egg

1 tsp. salt

1/2 to 1 cup breadcrumbs or fine bulgur (crushed wheat)

1 tsp. ground coriander or cumin

1 tsp. dried hot peppers

1 tsp. garlic powder

vegetable oil (for frying)

 

Combine chick-peas with onion. Add parsley, lightly beaten egg and spices. Mix in blender. Add breadcrumbs until mixture forms a small ball without sticking to your hands. Form chick-pea mixture into small balls about the size of a quarter (one inch in diameter). Flatten patties slightly and fry until golden brown on both sides. Drain falafel balls on paper towels. Serve individually with toothpicks as an hors d'oeuvre or as a sandwich filling with chopped tomato, cucumber, radish, lettuce, onion, hummus and/or tehina inside pita bread. Makes about 24 falafel balls.

FIZZING BATH BOMB

2 Tablespoons cornstarch

2 Tablespoons citric acid

1/4 Cup baking soda

3 Tablespoons coconut oil

1/2 teaspoon fragrance oil (your choice - essential oils are available in

candle section of store)

coloring - optional

Mix cornstarch, citric acid and baking soda together. sit aside. Melt coconut oil and add fragrance oil. Slowly add oil mixture to the dry ingredients. Add color, if desired. Mix well. Take truffles sized scoops and roll into balls, Let sit for a couple of hours, reshape if needed. Then let dry for 24 to 48 hours. You can wrap them "as is" or put the bath bombs in candy cups, then wrap. ** You may add more of the fragrance oil than the recipe calls for. Also, the coconut oil adds so much to the bath water -- no need for commercial bath softeners. (You should be able to find most of the ingredients at your local craft store)

BATH FIZZIES

10 Tablespoons baking soda

5 Tablespoons powder sugar (or cornstarch)

5 Tablespoons citric acid

5 droppers full of fragrance oil or essential oil

2 Tablespoons almond oil (to little or too much can create problems)

Mix dry ingredients together in a large glass bowl. Gradually drizzle oils in and mix until evenly distributed. Spoon in to oven-proof molds or a metal ice cube tray. Press very, very hard. Bake for 2-3 hours at very low heat (no higher than 200 degrees F_. Let cool on baking sheet before removing, as they are very fragile until cool. Cure for 2 weeks before using. Store in glass jars.

BATH SALTS

Bath salts are easy and inexpensive to make. If you need some right now, just use good old sodium chloride (table salt) or magnesium sulfate (epsom salt). Add 1/2 cup to the tub and you are ready to soak. If you would like a foaming bath salt, add equal parts citric acid (I buy mine from www.chemistrystore.com) and sodium bicarbonate (baking SODA), about a 1/4 cup each. To make the bombs, Add a few drops of sweet almond oil to the 50/50 mix. Pack into a mold, such as a 1/4 cup measuring cup; immediately turn out onto wax paper. allow to harden overnight. Many web sites such as www.thesage.com sell the fragrance oils. These are the most expensive part of making bath salts, you don't need them to soften the water, but they smell good. Use only a few drops

FRUIT SALSA AND CINNAMON TORTILLA CHIPS

 

3 kiwi fruit, peeled and chopped

2 oranges, peeled and chopped

1 bunch green onions, chopped

1 container of strawberries, tops off and chopped

1 can of crushed pineapple, drained

1 1/2 tbsp Mt. Olive brand Solid Sweet and Hot Peppers, chopped

 

Tortilla Chips

10-inch flour tortillas

melted butter

cinnamon and sugar

 

Brush butter on tortillas and sprinkle with cinnamon and sugar (both sides). Cut

tortillas in quarters and bake on cookie sheet in oven until crunchy 15-20minutes.

GARLIC ROASTED SWEET POTATOES

(Serves 4)

4 sweet potatoes, peeled and cut into 1" cubes

1 red bell pepper, sliced into strips lengthwise

3 Tbsp. olive oil

5 cloves garlic, minced

1/2 tsp. salt

1/2 tsp. black pepper

1/2 lime

Preheat oven to 400 degrees.

Mix sweet potato cubes, red pepper slices and olive oil in a large bowl and toss to coat the vegetables. Add garlic, salt and pepper and toss. Arrange in a single layer on a baking sheet and bake uncovered for 45 minutes or until done. Sprinkle with lime juice.

 

GREEN PEPPER SALAD J

 

This is a Romanian dish which is also featured in Middle Eastern menus. Israeli green peppers are known for their sweetness.

 

4 large green peppers

1/3 cup vegetable oil

2 tbs. lemon juice

2 garlic cloves, minced

salt and pepper to taste

 

Preheat oven to 400 deg F (210 deg C). Place whole peppers on a flat baking tray and roast, turning often, until skin is soft. Remove from oven and peel. Remove seeds and cut peppers into strips. In a non-metal dish, mix oil, lemon juice and garlic. Stir in pepper strips, season with salt and pepper, and chill.

 

GREEN TOMATO RECIPES

Source: http://aggie.horticulture.tamu.edu

 

CHOW-CHOW

 

1 peck (12 pounds) green tomatoes

8 large onions

10 green bell peppers

3 tablespoons salt

6 hot peppers (chopped)

1 quart vinegar

1 tablespoon allspice

1/4 teaspoon cloves

3 tablespoons dry mustard

Few bay leaves

1 3/4 cups sugar

cup horseradish (optional)

 

CHOP tomatoes, onions and peppers together and cover with the salt; let

stand overnight. Drain, add the hot peppers, vinegar, spices (tied in

cheese-cloth bag) and sugar; allow to boil slowly until tender (about 15

minutes). Add horseradish. Pack into sterilized Kerr jars to within inch of

top. Put on cap, screw band FIRMLY TIGHT. Process in Boiling Water Bath 10

minutes.

 

GREEN TOMATO SWEET PICKLES

Source: http://aggie.horticulture.tamu.edu

 

1 gallon green tomatoes (16 cups sliced)

1/4 cup salt

1 tablespoon powdered alum

3 cups vinegar (5% acidity)

1 cup water

4 cups sugar

1 tablespoon mixed spices

teaspoon cinnamon

1 tablespoon celery seed

teaspoon allspice

1 tablespoon mustard seed

 

SLICE tomatoes. Sprinkle with salt and allow to stand overnight. Next

morning drain and pour 2 quarts of boiling water with tablespoon of powdered

alum over the tomatoes and let stand 20 minutes. Drain and cover

with cold water, drain. Combine vinegar, water, sugar and spices (tie spices

loosely in bag) and bring to a boil. Pour this over the tomatoes. Let stand

in this solution overnight. Then drain and bring solution to boil and pour

over tomatoes. Let stand overnight. On the third morning bring the pickles

and solution to a boil. Pack into sterilized Kerr jars to within inch of

top. Put on cap, screw band FIRMLY TIGHT. Process in Boiling Water Bath 10

minutes. Yield: 8 pints.

 

END OF THE GARDEN PICKLES

Source: http://aggie.horticulture.tamu.edu

 

1 cup sliced cucumbers

1 cup chopped sweet peppers

1 cup chopped cabbage

1 cup sliced onions

1 cup chopped green tomatoes

1 cup chopped carrots

1 cup green string beans (cut in inch pieces)

1 cup chopped celery

1 tablespoon celery seed

2 tablespoons mustard seed

2 cups vinegar

2 cups sugar

2 tablespoons turmeric

 

SOAK cucumbers, peppers, cabbage, onions, celery and tomatoes in salt water

overnight (cup salt to 2 quarts water). Drain. Cook the carrots and string

beans in boiling water until tender; drain water. Mix soaked and cooked

vegetables with remaining ingredients and boil 10 minutes. Place in

sterilized Kerr jars; seal at once. Process in Boiling Water Bath 5 minutes

 

CHILLED CREAM OF GREEN TOMATO SOUP

Source: http://www.ofvga.org/tomato.shtml

 

Hints of mint and curry give this smooth, lightly creamed soup a real flavor

boost.

Serves 6 to 8

 

1 tbsp (15 ml) vegetable oil or olive oil

2 cloves Ontario Garlic, minced

1 large Ontario Cooking Onion, chopped

2 tsp (10 ml) curry powder

4 large Ontario Green Field Tomatoes, peeled and cubed (about 2 lbs / 1 kg)

1 large Ontario Potato, peeled and cubed

2 cups (500 ml) chicken broth

2 tbsp (30 ml) chopped fresh mint (or 2 tsp / 10 ml dried)

1 tbsp (15 ml) granulated sugar

1/2 cup (125 ml) whipping cream

salt and white pepper

Optional Garnish: sour cream, fresh mint

 

In large saucepan over medium-low heat combine oil, garlic, onion and curry

powder. Cook, stirring frequently, 5 minutes or until onion is soft but not

browned. Add tomatoes, potato, broth, mint and sugar. Bring to a boil;

reduce heat and simmer, covered, 45 minutes. Puree in several batches in a

blender; stir in cream and let soup mixture cool. Season to taste with

salt, white pepper and additional sugar if needed. Cover and chill 2 hours

or up to 2 days. Taste and adjust seasoning before serving. Garnish each

serving with a dollop of sour cream and fresh mint leaves, if desired.

Nutritional Information: 1 serving (1/6 recipe) Calories: 176

Protein: 3.8 grams Fat: 10 grams Carbohydrates: 20 grams Dietary fibre: 3.4

grams

 

FRIED GREEN TOMATOES

Source: http://www.ofvga.org/tomato.shtml

 

3 large, Ontario Green Tomatoes

1/2 cup (125 ml) yellow corn meal

1 tbsp (15 ml) packed brown sugar

1 tsp (5 ml) salt

1/4 tsp (1 ml) ground black pepper

vegetable oil

 

Cut each tomato into 3 thick slices. Combine corn meal, brown sugar, salt

and pepper. Dip both sides of each tomato slice into corn meal mixture.

Heat a small amount of oil in a large fry pan. Fry tomato slices, a few at

a time, over medium-high heat until golden brown on both sides, adding more

oil to pan as needed. Serve immediately. Makes 4 servings.

 

FETA - TOPPED GREEN TOMATOES

Source: http://www.ofvga.org/tomato.shtml

 

4 medium Ontario Green Tomatoes

white wine vinegar

dried oregano leaves

1 cup (250 ml) crumbled feta cheese

4 tsp (20 ml) olive oil or vegetable oil

ground black pepper

Method:

 

Cut each tomato into 1/2 inch (12 mm) thick slices. Overlap slices slightly

in a shallow baking dish. Sprinkle vinegar and crumble dried oregano leaves

over all. Top with feta cheese and drizzle with olive oil. Place dish 5 to

7 inches (12 to 17 cm) under preheated broiler and broil until tomatoes are

hot and cheese is starting to brown, about 7 minutes. Sprinkle with pepper.

Serve immediately. Makes 4 servings.

 

FRESH ONTARIO GREEN TOMATO SALSA

Source: http://www.ofvga.org/tomato.shtml

 

2 cups (500 ml) Ontario Green Tomatoes, chopped

4 inch (10 cm) piece, Ontario Greenhouse Cucumber, chopped

1 tsp (5 ml) salt

2 chopped green onions, green and white parts

1/2 green pepper, finely chopped

1 jalapeno pepper, finely chopped

1/4 cup (50 ml) cilantro, finely chopped

juice of 1 lime

Method:

 

In a medium bowl, combine the green Ontario tomatoes with cucumber and the

salt. Let stand for 1 hour, stirring occasionally. Drain well and place

vegetables in a clean bowl. Add the onions, green pepper, jalapeno,

cilantro and lime juice. Stir well. Spoon about half the mixture into the

bowl of a food processor, and pulse until finely chopped and quite liquid,

about 30 seconds. Spoon puree back in the bowl and chill.

Makes about 3 cups. Serve with cold meat, crackers and cheese, tortilla

chips.

 

GRILLED GREEN TOMATOES AND ONIONS

Source: http://www.ofvga.org/tomato.shtml

 

With their sweet-sour marinade these lightly charred green tomato and onion

slices make a refreshing side dish - or serve them in cheese or meat

sandwiches, or on hamburgers, for extra flavor appeal.

 

4 Ontario Green Tomatoes, in 1/4 inch (6 mm) slices

1 Ontario Cooking Onion, in 1/4 inch (6 mm) slices

vegetable oil

1/4 cup (50 ml) white vinegar

1/4 cup (50 ml) water

1/4 cup (50 ml) sugar

1/4 tsp (1 ml) caraway seeds

1/4 tsp (1 ml) salt

1/8 tsp (0.5 ml) hot pepper flakes

Method:

 

Brush tomato and onion slices with oil and grill over medium-low heat

turning once or twice, until lightly charred and soft. Cover bottom of

shallow dish with grilled tomato slices in overlapping rows. Separate

grilled onion slices into rings and scatter over tomatoes. In saucepan heat

vinegar with water, sugar, caraway seeds, salt and hot pepper flakes,

stirring, just until sugar is dissolved. Let cool. Stir again and pour

over grilled tomatoes and onions. Cover and let stand 2 hours at room

temperature, or up to 8 hours in refrigerator. Preparation: 5 minutes

Cooking Time: 15 minutes Marinating Time: 2 hours Serves 8

 

MOCK STRAWBERRY JAM

Source: http://www.vpop.net/~selfrel/cgibin/forum/archive/17.html

 

4 fist-sized green tomatoes

1 large or 2 small packages of strawberry flavored gelatin

2 cups boiling water

2 cups cold water

Clean jelly jars

melted paraffin

 

1. Dice the tomatoes.

2. Prepare gelatin according to package directions.

3. Mix tomatoes and gelatin together, and bring to a rolling boil for ten

minutes.

4. Pour mixture into jelly jars and seal with melted paraffin.

This jam makes a great gift. Just tie a ribbon into a bow around the jar.

Stick a candy cane in the bow and Voila! an attractive gift that cost

pennies to make.

 

GREEN TOMATO PIE

Source: http://www.bostonplus.com/tomato.html

 

In many American homes the beginning of fall is heralded by a green tomato

pie. Made with the fruits that were saved from the first frost, it is a

delightful dessert.

 

4 or 5 really green tomatoes (2 1/2 cups coarsely grated)

Pastry for an 8 -inch 2-crust pie

1 1/2 cups brown sugar

3 tablespoons flour

Rind of l lemon, grated finely

6 tablespoons lemon juice

1/2 cup golden raisins

1/4 teaspoon salt

1/4 teaspoon allspice

1/4 cup minced candied ginger

 

Put tomatoes through a coarse grater or a food processor's large shredder.

Put in a colander and let drain overnight. Prepare double pie crust. Line

8-inch pie pan with half. Roll out second half and set aside. Mix remaining

ingredients with tomatoes. Place in pie shell and cover with top crust.

Prick holes in crust. Bake in 450 degree oven for 10 minutes. Reduce heat to

350 degrees and bake 40 minutes longer or until golden brown.

 

GREEN SALSA DRESSING

Source: http://www.bostonplus.com/tomato.html

 

A variety of Mexican salsa, this dressing can be used as a topping for beans

and rice, or mixed with beans to make a salad. Makes 1 2\3 cups.

 

1 cup green tomatoes, coarsely chopped

1 fresh jalapeno pepper or chili pepper

2 cloves garlic, peeled and crushed

2 scallions, green and white parts, cut into l-inch lengths

1/3 cup water

2 tablespoons chopped fresh cilantro leaves

1/4 cup vegetable oil

1 teaspoon salt

1 tablespoon fresh lime juice

 

Combine green tomatoes, pepper, garlic, scallions and water in a 4-cup glass

measure or small microwave safe mixing bowl. Cover tightly with plastic

wrap. Microwave at High for two minutes. Let stand one minute. Pick plastic

to release steam. Remove from oven and uncover carefully. Scrape into a

blender or food processor. Add remaining ingredients and blend until smooth.

 

GREEN TOMATO SALSA

Source: http://www.bostonplus.com/tomato.html

 

A good way to use unripe tomatoes at the end of the season.

5 medium green tomatoes

2 jalapeno peppers

1 small onion

1 garlic clove

2 tablespoons chopped fresh cilantro

1 tablespoon vegetable oil

Salt and pepper to taste

 

Combine all the ingredients in a blender or food processor.

STEWED GREEN TOMATOES

Source: http://www.bostonplus.com/tomato.html

 

Delicious as a side-dish when served with a hardy meat entree. 4 servings.

2 tablespoons minced onion

2 tablespoons vegetable margarine

2 cups sliced green tomatoes

1/2 teaspoon salt

1/4 teaspoon paprika

1/2 teaspoon curry powder

1 tablespoon chopped parsley(garnish)

 

Sauté onions in margarine in sauce pan until light brown. Add the green

tomatoes. Stir and cook the tomatoes slowly until they are tender. Season

with the remaining ingredients. Garnish with parsley.

 

GRILLED VEGETABLE FAJITAS

 

1 Medium Eggplant -- cut lengthwise in 1/4 Inch Slices

1 Medium Zucchini -- cut lengthwise in 1/4 Inch Slices

1 Medium Sweet Red Peppers -- cut in wedges

1 Bunch Scallions -- (green onions) About 6

1/3 Cup Southwestern Butter Baste -- recipe follows

8 6-Inch Flour Tortilla

8 Small Lettuce Leaves

2 Cups Shredded Monterey Jack Cheese W/Hot Pepper

 

Lightly brush rack of outdoor grill or broiler pan with oil. Preheat grill or broiler. Place batches of vegetables on rack 3 to 4 inches from heat; cook until nearly crisp-tender, about 3 minutes. Turn and brush with Southwestern Butter Baste.

Cook until crisp-tender, about 3 minutes longer; remove and place on a large cutting board; repeat with remaining vegetables. Slice vegetables into bite-size pieces; place in a serving bowl. Drizzle with any remain Southwestern Butter Baste; toss to coat. For each serving: Heat flour tortillas according to package directions. Place two tortillas on an individual serving plate; top each with one lettuce leaf. Place 3/4 cup vegetables and 1/4 cup Monterey Jack cheese down the center of each tortilla. Fold tortilla toward center; repeat. Makes 4 servings.

 

Southwestern Butter Baste: In a small saucepan, melt

1/4 cup (1/2 stick) butter. Add

2 tablespoons chopped cilantro,

1 teaspoon chili powder,

1 teaspoon salt

1/4 teaspoon ground red pepper.

Cook and stir over low heat for about 2 minutes to blend flavors. Stir in 2 tablespoons lime juice; remove from heat. Makes 1/3 cup

 

For Grilled Italian Vegetable Fajitas, use 1 3/4 cups shredded mozzarella cheese and 1/4 cup Parmesan cheese in place of the Monterey Jack cheese.

 

Prepare as directed above, substituting Scampi butter (recipe follows) for Southwestern Butter Baste

 

Scampi Butter: In a small saucepan, melt 1/4 cup (1/2 stick) butter. Add 1/4 cup chopped fresh basil or parsley, 1 teaspoon minced garlic, 1 teaspoon minced garlic, 1 teaspoon salt and 1/8 teaspoon black pepper. Cook and stir over low heat for 2 minutes to blend flavors. Stir in 2 tablespoons balsamic vinegar; remove from heat. Makes 1/2 cup.

 

HALVAH PARFAIT J

 

Although many Middle Eastern and Mediterranean ingredients and dishes have become part of the repertoire of chefs throughout Europe and North America, the only dish invented in Israel to attain international acclaim has been this one. Originally devised by Tsachi and Linda Buchester, the dish was widely copied locally, and many Tel Aviv and Jerusalem chefs even began to believe that they and not the Buchesters had invented it. So it seems to be in America, France and Belgium today, where the dish now appears as the "unique invention" of the chefs in many highly prestigious restaurants.

 

1 cup (225 ml.) sweet cream

6 Tbsp. sugar

6 egg yolks

2 Tbsp. Amaretto liqueur

150 gr. halvah, broken into small pieces

 

In a bowl whip the sweet cream until it forms stiff peaks. In a small saucepan mix the sugar with 6 Tbsp. of water and boil for 5 minutes. Remove from the heat and let the mixture cool.

In the top of a double boiler, over but not in boiling water, place the syrup and add the egg yolks and Amaretto. Mix with a hand mixer without stopping until the mixture is thick in texture and lighter in color and begins to form a foam on the surface. Remove from the heat, transfer to a mixing bowl and add the halvah. Mix at a high speed without stopping for 15 minutes and then fold in the whipped cream, mixing gently with a plastic spatula until the mixture is even throughout.

 

Transfer the mixture to a loaf pan, cover with plastic wrap or parchment paper and place in the freezer for a minimum of 6-8 hours. Serve in thick slices as a dessert.

 

HOLIDAY BURGERS

By Liz Waters, ucook.com staff writer

 

There is nothing more tantalizing to the palate than the foods of summer. And hamburgers take center stage, grilled on the deck and served up with pitchers of iced tea, platters of sliced garden tomatoes, and fresh corn on the cob.

 

Mine is a very simple recipe. I start with 2 pounds freshly ground sirloin from our butcher shop up the road. I mix it lightly with a cup of soft bread crumbs, a beaten egg, 1/4 teaspoon of garlic powder. Then I form it into 8 quarter-pound patties, just a bit larger than the buns upon which they will be served. Then I chill the patties until ready to cook.

 

Grill over hot coals for about 5 minutes per side for a pink center, 7 minutes per side for a well-done burger. Unfortunately rare burgers are no longer an option unless we grind the meat ourselves. I serve them in the winter with macaroni and cheese and either a green vegetable or salad, depending upon my mood and what is on hand to prepare.

 

The recipe for Stan's Southern Burger from "The Healthy College Cookbook" (written by Alexandra Nimetz, Emeline Starrt and Jason Stanley) contains lean ground beef, whole-wheat breadcrumbs and mushrooms. Bottled salsa and hot red pepper sauce adds some zip.

 

A more exotic blend of flavors can be found in the recipe for the South Carolina Burger from The Complete Hamburger by Ronald L. McDonald and published by Birch Lane Press. This recipe is not prepared by a clown, though, it is a gourmet's delight, containing: extra-lean ground beef, chopped pecans, onions, salt, ground cloves, a jar of baby food strained peaches, brown sugar, cider vinegar and ground ginger.

 

And no collection of burgers would be complete without the classic A-1 Burger. This recipe can also be found in The Complete Hamburger. This recipe calls for extra-lean ground beef, onion, salt, ground black pepper, marjoram, parsley flakes, butter and A-1 Steak Sauce.

 

Before we depart from burgers, I have to share a recipe from a friend, JoAnna Lund. Her barbecue burgers are simply called barbecues in my part of the country, but under JoAnna's magic touch, they become low in fat and still satisfy that sandwich craving. Her Barbecue Burgers are found in The Heart Smart Healthy Exchanges Cookbook by JoAnna M. Lund, and published by the Berkley Publishing Group. They contain 90% lean ground turkey, onion, celery, mushrooms, Healthy Request brand tomato juice, Heinz Light Harvest ketchup, chili powder, black pepper, quick-cooking tapioca and are served on a reduced-calorie hamburger bun.

 

HONEYMOONERS CASSEROLES

 

1 1/2 cups Hashed Brown Potatoes -- frozen, loose-pack

1/2 cup Monterey Jack Cheese -- shredded

1/2 cup Ham -- diced, cooked

1/2 cup Swiss Cheese -- shredded

2 Eggs -- beaten

1/2 cup Half and Half Cream

 

Thaw potatoes. Press potatoes between paper towels to remove excess

moisture. Grease two 8 oz. Casserole dishes. Arrange potatoes evenly in

bottoms of casseroles. Bake, uncovered, at 400 degrees F for 20 minutes.

Remove from oven and let stand for 20 minutes to cool slightly. Reduce oven

to 350 degrees F. On top of potatoes in casseroles, layer ham and cheeses.

In small mixing bowl, combine eggs and cream. Pour egg mixture over

potato/cheese mixtures. Bake, uncovered, at 350 degrees F for 25 minutes or

until centers appear set. Let stand about 5 minutes before serving.

 

Monterey Jack Cheese with jalepeno peppers is a great cheese to use in this

recipe, if you like your foods to have a bit more 'bite'.

ICE WATER PICKLES

 

3 lb 4-inch Cucumbers

5 ea Med. Onions

1 T Mustard Seed

1 qt Cider Vinegar

1 c Sugar

2 t Pickling Salt

 

Wash the cucumbers, quarter them lengthwise, and soak them in ice-water for 2 hours. Peel and slice the onions and pack them in the bottoms of 5 pint jars. Pack the cucumbers lengthwise in the jars. Combine the mustard seed, vinegar, sugar and salt, bring to a boil and boil for 1 minute. Fill the jars to overflowing with the boiling-hot syrup and seal. Makes 5 pints.

KICHLACH J

 

In Israel, all young men and women are required to enlist for military service at the age of 18. The soldiers, who manage to get home only once every several weeks, enjoy getting parcels with sweet things from home; and mothers are very efficient in keeping them well-supplied with cakes. Derived from central Europe, the popular kichlach are to be found in many of the packages destined for young soldiers. No adequate substitute has so far been found for the homemade product. The word kichlach is Yiddish for cookies.

 

3 eggs

1/2 cup vegetable oil

2 tbs. sugar

1 cup sifted flour

1/4 tsp. salt

4 tbs. poppy seeds (optional)

 

Beat eggs until light, then beat in oil, sugar, flour and salt. Beat until very smooth. Stir in poppy seeds, if you desire. Drop by the teaspoon onto a greased baking sheet, leaving about 3 inches between each (they spread and puff while baking). Bake at 325 deg F (170 deg C) for 15 minutes or until browned on the edges. Makes approximately 36 cookies.

 

LAMB WITH CILANTRO

1 pound lean lamb, cut into thin strips

1 tablespoon cornstarch

1 teaspoon sugar

1 teaspoon sesame oil

2 tablespoons peanut oil

1-3/4 cups broccoli flowerets, sliced

3 dried black winter mushrooms, soaked in hot water 25 minutes, drained

2 green onions, chopped

1 garlic clove, finely chopped

2 teaspoons rice wine or dry sherry

1 tablespoon dark soy sauce

1 tablespoon finely chopped fresh cilantro

 

Place lamb in a dish. In a bowl, mix together cornstarch, sugar and sesame oil and stir into lamb until well coated. Let stand 30 minutes.

In a wok, heat peanut oil, add lamb and stir-fry 2 minutes. Remove lamb from wok and keep warm. Add broccoli, mushrooms, green onions and garlic and stir-fry about 5 minutes until broccoli is just tender. Stir in rice wine or dry sherry, soy sauce, lamb and cilantro. Stir over very high heat 1 minute. Makes 4 servings

 

MANGO BEEF WITH CASHEWS

1 lb. lean beef round or sirloin steak

1 garlic clove, finely chopped

1 tablespoon light soy sauce

1 tablespoon rice wine

1 teaspoon cornstarch

Salt

Freshly ground pepper

2 ripe mangoes

1 tablespoon sunflower oil

2 tablespoons chopped fresh cilantro

1 oz. unsalted cashew nuts, coarsely crushed

 

Trim any fat from the beef and cut into 1/4-inch strips. Place in a bowl and mix with garlic, soy sauce, rice wine, cornstarch, salt and pepper. Cover and chill 30 minutes. Peel the mangoes and slice flesh off the large flat pit in the center of each mango, Cut flesh into thick, even slices, reserving a few small strips for garnish.

Heat oil in a nonstick or well-seasoned wok and stir-fry beef mixture 3 or 4 minutes until beef is browned all over. Stir in sliced mango and cook over low heat 2 or 3 minutes to heat through. Sprinkle with chopped cilantro and crushed cashews, garnish with reserved mango and serve on a bed of rice. Serves 4

MARINATED PASTA SALAD

 

1 cup each, chopped:

broccoli

carrot

jicama

bell pepper

celery

red onion

red tomato

 

1/2 cup each:

cilantro or flat-leaf parsley, chopped

mushrooms, chopped

canned corn, low-salt

thawed frozen or canned low-salt peas

green beans, chopped [if available]

red or Napa cabbage, roughly chopped [optional]

 

3 hard-boiled eggs, chopped [optional]

2 oz ripe black olives, diced

4 oz canned beans: garbanzo, black, kidney or pinto, drained

1/2 cup spaghetti, uncooked, broken into 1" lengths

Vinaigrette, hot sauce, light soy sauce, mixed well, or homemade or Italian

bottled dressing

 

Boil pasta until al dente; drain. Immediately, place in a large bowl and toss with dressing, very well. Slowly mix in all ingredients, turning from bottom to top. When finished, cover with plastic wrap. Place in refrigerator at least 8 hours, up to 24 hours. Toss well, garnish with more cilantro and serve. Good with pita or tortillas.

 

MEAT ROLLS WITH PINE NUTS

 

2 medium onions, peeled and grated

2 large eggs, lightly beaten

1 kilo lean lamb, minced very finely (can substitute beef)

salt and pepper to taste

4 Tbsp. pine nuts

1 1/2 Tbsp. each margarine and olive oil, melted together

chopped parsley and lemon slices for garnish

 

Preheat oven to 180 Celsius. (350 F.)

In a mixing bowl combine the onions, egg and lamb. Season with salt and pepper to taste and mix well. Knead the mixture vigorously by hand or in a food processor, making sure that it is very soft and pasty.

Divide the mixture into six equal portions and flatten each on a board into a rectangular shape. About 1 cm. from the edges of the longer sides of each rectangle place a row of pine nuts and then roll each rectangle into a fat sausage shape, starting from the edge lined with pine nuts.

 

Arrange the six rolls in an ovenproof dish just large enough to hold all of them side by side. Brush the rolls with the melted margarine and oil mixture, sprinkle with about 3 Tbsp. of water and bake in a preheated oven for 45 minutes or longer, depending on the thickness of the rolls. Transfer the meat rolls to a preheated serving dish, garnish with chopped parsley and lemon slices and serve hot, accompanied by rice or sautéed potatoes.

MINT TEA

 

There is nothing like this drink to quench the thirst in Israel's hot climate. During the summer months (June through September) people look for ways to overcome the effects of the heat. The natural mint leaves which many Israelis grow at home are favored as a cooling addition to tea and vegetable salads.

 

8 tsp. sugar

2 tsp. mint leaves

4 shakes lemon salt

5 cups boiling water

4 tea bags

 

In a teapot or carafe put sugar, tea bags, mint leaves, and lemon salt. Add boiling water, cover and let steep.

[]A nice tepid bath with a handful of bruised mint leaves is a lovely way to be cool. 'Way cool! []

OLIVE SALAD

 

1 1/2 Cups of green olives ( if you prefer black you can use black).

3/4 cup of olive oil

1 clove of garlic (crushed)

1 teaspoon of basil

1/8 or less tsp.. of crushed red pepper (optional)

 

Marinate olives overnight with olive oil, garlic, basil and if you want 1/8 or less tsp... of crush red pepper. The next day just mix all the ingredients together and presto you have a tasty salad.

 

 

 

PAN SEARED SALMON WITH SUMMER SUCCOTASH

Serves 4

 

4 salmon fillets, about 4-6 oz each

salt and pepper to taste

2T olive oil

2c summer squash, sliced about 1/3" thick

2c zucchini, sliced about 1/3" thick

1c sliced mushrooms

1 clove garlic, minced

1c cherry tomatoes, halved (I used regular tomatoes diced)

2c corn, cut from the cob (about 4 ears)

juice of 1 lemon

1T chopped fresh dill (I omitted this)

1T chopped fresh basil

 

Preheat oven to 350F.

 

Season salmon on both sides with salt and pepper. Heat 1T olive oil in a large non-stick skillet over medium-high heat. Sear the fillets on both sides until they are golden around the edges (about 3 minutes per side). Transfer the fish to a baking sheet and continue cooking in oven until just done, about 5-10 minutes. Heat remaining 1T olive oil in skillet over high heat. Sauté squash and zucchini for 1 minute. Add mushrooms and cook for 4 more minutes. Add garlic, tomatoes and corn and cook 1-2 more minutes. Add dill and basil and remove from heat. Place bed of vegetables on each plate. Place a piece of fish on top of the vegetables and drizzle each fillet with fresh lemon juice.

PASTA CRABMEAT SALAD

8 ounces shell pasta

6 1/2 ounces lump crabmeat -- canned, drained and flaked

1/2 cup chopped celery

1 small onion -- chopped

2 hard-boiled eggs -- finely chopped

3 slices bacon -- cooked and crumbled

1/2 cup mayonnaise

1 tablespoon sweet pickle relish

1 1/2 teaspoons lemon juice

1/2 teaspoon salt

1/4 teaspoon dried parsley

1/4 teaspoon ground black pepper

Cook pasta according to package directions; drain and cool. Add remaining ingredients, stirring gently. Cover and chill at least 2 hours. Sprinkle with paprika before serving, if desired. Yield: 10 servings.

PEACH SAUTÉ

 

This summer I visited my friend Michel Roux. He invited me to his beautiful home in Provence. He took me to the market to show me the local produce and we found some beautiful Provençal peaches. We created this dessert in less than 10 minutes. When peaches are in season, use fresh ripe peaches, peeled and pitted. If you use them when they are still warm from the sun, the flavor will be more intense.

24 canned peeled peach halves, drained, or fresh

2/3 cup Stoli Persik vodka

2 vanilla beans

2 cups granulated sugar

Generous 1/4 cup unsalted butter

 

Use a sharp paring knife to cut the peaches into quarters. Place the quarters in a small mixing bowl and cover with the vodka. Set aside while you caramelize the sugar.

Use a sharp knife to slice the vanilla beans in half lengthwise. Separate the seeds from the skin by scraping the blade of the knife along the inside of the bean. Add the seeds to the sugar in a small mixing bowl.

Heat a medium-size heavy-bottomed frying pan over medium-high heat. If it starts to smoke, the pan is too hot and you need to run it under cool water, dry it, and start again. When warm, sprinkle the vanilla sugar into the pan. Try to keep the sugar in an even layer to allow it to caramelize at the same time. As soon as you see the sugar begin to melt, start moving the pan over the burner to keep the sugar from burning. Tilt the pan from side to side so that the melted sugar runs over the unmelted sugar. Cook until all of the sugar is a light golden brown. I usually add a tablespoon of butter at this stage because it makes the caramel smoother. Add the peach slices and vodka and spread them evenly in the pan. Sauté over medium-high heat until most of the liquid has evaporated and the peaches are soft.

Spoon the sautéed peaches and any juice into bowls and serve. This dessert is also great topped with vanilla ice cream.

PINEAPPLE CASSEROLE

 

1 large can pineapple chunks

1 large can crushed pineapple

5 Tbs. flour

1 cup sugar

1 cup grated cheddar cheese

1 sleeve Ritz crackers, crushed fine

1 stick margarine

Mix flour and sugar. Put pineapple in 9x13 baking dish. Pour flour and sugar mixture over pineapples. Sprinkle cheese on top. Put crushed crackers over cheese. Pour melted margarine over entire dish. Bake at 350 degrees for 30 minutes.

QUICK GARLIC ROASTED TURKEY

(Serves 4)

1 lb. Honeysuckle White turkey breast tenderloins

3 Tbsp. olive oil

5 cloves garlic, minced

1/2 tsp. salt

1/2 tsp. black pepper

1/2 cup parsley

1/2 lime

 

Preheat oven to 400 degrees.

Place the turkey breast tenderloins in a baking dish and drizzle with olive oil. Toss with garlic, salt and pepper to coat the tenderloins. Arrange in a single layer on a baking sheet. Cover and bake 20 minutes. Uncover, sprinkle with parsley and bake 10 minutes. Drizzle with lime juice.

 

RICOTTA CUPCAKES

 

For Cake

3/4 cups (1 1/2 sticks) unsalted butter

1 cup sugar

2 large eggs, beaten lightly

1 1/2 teaspoons pure vanilla extract

3 1/2 cups sifted flour

1 teaspoon baking powder

1/2 teaspoon salt

Freshly grated nutmeg

 

For Filling

3 pounds ricotta cheese

1 cup sugar

4 large eggs, beaten lightly

1 3/4 teaspoons cinnamon

 

Preheat oven to 400 degrees. Cream butter, add sugar, and beat until fluffy. Beat in eggs, 1 at a time and vanilla. Sift flour, baking powder, salt and nutmeg. Add to butter mixture, 1/4 at a time, until it forms a dough. Chill, covered loosely.

Pinch off walnut-sized pieces of dough, roll out, cutting into 3 - inch rounds. Press into muffin tins.

For filling, combine ricotta, sugar, eggs, cinnamon. Spoon into shells and bake for 30 minutes. Let cool in tins for 15 minutes. Remove and cool thoroughly. Makes about 36 cupcakes. If you like you can dust with powered sugar.

 

ROAST CHICKEN WITH ORANGE

LEMON AND GINGER

 

Joyce Goldstein writes: "Ginger arrived in Italy with Arabic traders or North African Jewish immigrants, so it's likely that this is a Sicilian or Livornese recipe. Most Italians would use ground ginger, but since fresh ginger is so plentiful at our markets, why not use it?"

1 lemon

1 roasting chicken, about 5 pounds

Grated zest of 1 lemon, then lemon cut into quarters

Grated zest of 1 orange, then orange cut into quarters

3 tablespoons peeled and grated fresh ginger root

Salt and freshly ground black pepper

5 tablespoons margarine, melted, or olive oil

4 tablespoons fresh lemon juice

1/2 cup fresh orange juice

3 tablespoons honey

Orange sections for garnish

 

Preheat an oven to 350°F.

 

Cut the lemon into quarters. Rub the outside of the chicken with one of the lemon quarters, then discard. In a small bowl, stir together the lemon and orange zests and 1 tablespoon of the grated ginger. Rub this mixture evenly in the cavity. Put the lemon and orange quarters inside the bird. Place the chicken on a rack in a roasting pan. Sprinkle it with salt and pepper. In the now-empty small bowl, combine the melted margarine or olive oil, lemon and orange juices, honey, and the remaining 2 tablespoons ginger. Mix well.

 

Place the chicken in the oven and roast, basting with the citrus juice mixture at least 4 times during cooking, until the juices run clear when the thigh is pierced with a knife, about 1 hour.

 

Transfer to a serving platter and let rest for 10 to 15 minutes. Carve the chicken. Garnish with orange sections. Variation: Use 4 tablespoons pomegranate juice in place of the lemon juice. Makes 4 servings.

 

 

 

 

ROAST SALMON WITH A BASIL

AND SWEET PEPPER SAUCE

The smoky sweetness of roasted bell peppers marries with peppery basil in this inspirational sauce which makes salmon fillets, simply cooked, so sumptuous.

2 red bell peppers

1/3 cup olive oil

4 salmon fillets, about 6 oz. each, scaled but not skinned

2 tablespoons vegetable oil

2 tablespoons unsalted butter

2 tablespoons shredded fresh basil leaves

 

1 Preheat the oven to 425° F. Lightly brush the whole bell peppers with some olive oil, then place them on a baking sheet and roast for 15 - 20 minutes, or until the skin is blackened and blistered and the peppers are soft. Cover them with plastic wrap, or place in a plastic bag. (The peppers will sweat, making the skins peel off more easily.) Allow to cool. Peel away the skin, then halve and seed the bell peppers.

2 To make the sauce, place the peppers in a blender or food processor, add the remaining olive oil and process to a smooth purée Season to taste with salt and freshly ground black pepper, and transfer to a small saucepan.

3 Season the salmon fillets with salt and freshly ground pepper. Heat the vegetable oil and butter in a roasting pan over high heat. Place the salmon in the pan, skin side up, then bake for 2 minutes. Turn and bake for 6 minutes, or until the salmon is cooked through and the skin is lightly colored.

4 Gently heat the sauce, then add the basil. Transfer the salmon to warm plates and pour the sauce around. Serve at once with a mixed green salad. Serves 4

ROASTED GARLIC WITH GOAT CHEESE J

[] If you can't buy crème fraiche in your local store, start this a day before you plan to serve it. []

3/4 cup creme fraiche (see note at end of recipe)

16-20 whole heads of garlic

1/2 cup butter

pepper to taste

1 cup dry white wine

1/2 cup vegetable stock

1/2 kilo semi-hard goats' cheese

6 spring onions, trimmed and chopped finely

16-20 slices country style bread

olive oil (optional)

 

With the point of a knife make an incision in each garlic bulb about 4 cm. from the top. Remove the first layer of skin from the tops so that the points of the cloves are showing.

Grease a baking dish and arrange the bulbs in the dish. Dot the bulbs with the butter, using 1/2 Tbsp. of butter for each bulb. Sprinkle with pepper. Pour the wine and stock into the baking dish, cover with aluminum foil and bake in an oven that has been preheated to 180 degrees Celsius for 45 minutes. Remove the foil and bake for 15 minutes longer. The cloves will be done when some of the garlic comes off on the tip of a sharp knife that is inserted into the cloves. Remove from the oven.

 

Place all but 3 Tbsp. of the creme fralche in a bowl and to this add the cheese, mashing together with a fork. Add the remaining creme fralche if necessary and continue beating with a fork until the mixture has the texture of a thick puree. Add the chopped spring onions and mix well.

 

To serve, place 1 slice of bread and 1 garlic bulb on each plate, and place the remaining garlic on a serving plate in the center of the table. Pass the cheese mixture separately. Guests should spread the cheese on the bread; then, using a fork, they should press the garlic flesh out of each clove and spread it on top. The garlic may then be sprinkled with olive oil if desired. Serve with dry red wine as an appetizer. (Serves 8 or more).

 

Note: Most dairies outside of France do not make creme fraiche, but it can be made easily at home. To make your own creme fraiche, simply mix 3/4 cup of sweet cream with 1 1/2 Tbsp. of buttermilk in a bowl, cover with plastic wrap and let stand at room temperature overnight. Cover tightly and refrigerate for at least 4 hours to thicken the cream even more. The cream may then be used immediately or stored for several days. In addition to using it in this recipe, creme fraiche may be served with fresh fruit and used in sauces and salad dressings that call for sour cream.

 

ROASTED POMEGRANATE CHICKEN

FOR ROSH HASHANAH

Yield: 4 servings

 

1/4 cup olive oil

1 tablespoon minced garlic

1 (3-1/2 to 4-pound) chicken, quartered

1 pomegranate, halved

1/4 cup dry white wine

Juice of 1 lemon

1 tablespoon cinnamon- sugar

Salt and pepper

1. Preheat oven to 375 degrees F. In a cup, mix oil and garlic. Brush garlic oil over chicken.

 

2. Place chicken in a shallow baking dish. Drizzle any remaining oil over chicken. Bake in preheated oven for 45 minutes, basting several times with pan juices, until skin is browned and juices run clear when a thigh is pierced at thickest part with a fork.

 

3. Remove 1 tablespoon seeds from pomegranate. Set aside for garnish. Squeeze juice from remaining pomegranate through a sieve into a small bowl.

 

4. In a small non-reactive saucepan, mix pomegranate juice, wine, lemon juice, and cinnamon- sugar. Bring to a boil over high heat. Reduce heat to low and cook 5 minutes. Season sauce with salt and pepper to taste.

 

5. Transfer roasted chicken to a serving platter and pierce each piece several times. Pour sauce over chicken. Garnish with pomegranate seeds and serve at room temperature.

 

Notes: This is a favorite Rosh Hashanah dish of Moroccan Jews. Because of their many seeds, pomegranates symbolize the hope that in the year ahead, Jews will be able to perform many worthy deeds, or mitzvahs.

SAINT PETERS FISH WITH PARSLEY SAUCE J

1 cup fresh parsley, chopped coarsely

1 clove garlic, chopped

juice of 1 lemon

salt and pepper to taste

4 St. Peter's fish, bass or trout, filleted

3 Tbsp. flour

1/2 cup olive oil

3 Tbsp. onion, chopped

 

In a food processor, combine the parsley and garlic with 2 Tbsp. of water and whir until the mixture is completely smooth. Thin the mixture with an additional 2 Tbsp. of water and mix well. Add the lemon juice and salt and pepper to taste. Set aside, covered.

On a flat plate combine the flour with about 1/2 tsp. each of salt and pepper and mix well. Into this dip the fillets, coating well and shaking off whatever excess adheres. In a large, heavy skillet heat the oil and in this fry the fish until well browned on both sides. Transfer the fish to a preheated serving platter and set aside to keep warm.

 

Discard about half of the oil and in the remaining oil sauté the onions until golden brown. Add the remaining flour and over a low flame cook until the mixture is light brown, stirring constantly. Add the parsley mixture and cook, continuing to stir, for 2 - 3 minutes longer. Pour the sauce over the fish and serve immediately.

STOLLEN

 

(Braided Coffee-cake)

 

Grandma's Stollen was one of her very special productions. The dough was always beaten, at great length, using her bare hand and beating in only one direction. She was sure that this procedure made the dough strong and very light. The Christmas Stollen had candied fruit added to the dough, but Stollen was also made without fruit, and just decorated with almonds. The following recipe has been adapted for use with a KitchenAid Mixer.

 

Oven: 335-350o

 

7 Cups flour

1 Cup sugar

1/2 lb. butter, softened

2 pkg. dry yeast

6 eggs (grade AA large. Should be 1 1/3 Cups eggs)

1/2 Tsp. Mace

2 Tsp. salt

Grated rind of one lemon

1 1/2 Cups milk, lukewarm

Optional: 3/4 - 11/2 Cups finely chopped candied fruit, mixed with "golden"' raisins

1 beaten egg for glaze

1 Cup blanched almonds to decorate outside.

 

1.In the large KitchenAid bowl, starting with mixing paddle: dissolve yeast in milk, add 2 Cups flour and 1/4 Cup sugar to make a sponge. Mix and let stand while assembling other ingredients. (About 15 min.)

 

2. Add eggs, butter, lemon rind, 1 Cup flour, 3/4 Cup sugar, salt and Mace; mix till smooth.

 

3. Add fruit. 4. Add remaining flour, 1 Cup at a time, changing to dough hook when the mixture becomes too stiff for the paddle.

 

5. Knead for about 15 min., or until dough is smooth and shiny, scraping sides of bowl when necessary. If it is sticky because of the moisture in the fruit, add a little more flour. Dough will be soft, so don't add too much more flour. (If moisture in fruit makes dough sticky, add a little more flour.

 

6. Put into large greased bowl to rise in warm place, about 2 hours, or till doubled. 7. Turn out on floured board, cut into 4 pieces. (Knead a little flour into each if dough is too soft.

 

8. Cut each piece into 3, roll each section into a short rope about 1 1/2 -2 inches in diameter and about 9 inches long. 9. Lay these 3 side by side, pinch together at one end, and gently braid, loosely, just a few crossings.

 

10. Transfer to cookie-sheet (either greased or non-stick.) 11. Repeat with the other 3 pieces, putting each finished braid on a separate cookie sheet. 12. Allow to rise till nearly double. (Additional rising will take place in oven.)

 

13. Brush with beaten egg, decorate with halves of blanched almonds, and bake at 335-350o for 25-30 minutes. Sprinkle with powdered sugar if desired.

 

To Blanch Almonds: Put 1 Cup shelled almonds into pan, cover with hot water, bring to boil. Turn off heat, allow to stand for 5-10 minutes. Drain hot water off and cover almonds with cold water, letting them stand for a few more minutes. Skins will readily slip off when pinched. Split each almond in half; otherwise they are too bulky, do not cling to the dough as well, and are too hard to cut through after Stollen is baked.

SWEET AND SOUR MEATBALLS

One Large bag frozen meatballs-precooked

One Jar Red Devil Hot Sauce

One Jar Grape Jelly

In frying pan, or baking pan, pour entire contents of hot sauce over

the frozen meatballs and let defrost. Add grape jelly and heat until warmed

all the way. This makes a nice treat as an appetizer, or serve with a side

of rice.

Note: You can always change the amounts of jelly or hot sauce depending upon

how sweet or sour you like them! My family loves them, especially the kids! They are great at parties too!

 

I used a 3 lb bag of frozen appetizer size meatballs, or make your own

favorite small meatballs--3 lbs worth

6 oz Louisiana hot sauce

Grape Jelly --I used Welch's 2 cups

You can always adjust the above according to your taste buds, for a sweeter

flavor add more jelly, for a hotter flavor add less jelly! :)

 

Hint: For a party just place all ingredients in a crock pot and let simmer.

 

 

 

 

TIM'S FISH FRY

 

Sometimes nothing beats DEEP FRYING fish. Here's a recipe I've concocted

through the years that makes for a pretty darn good coating:

 

1 small box corn bread muffin mix (any kind)

1 to 2 tablespoons red cayenne pepper

1 to 2 tablespoons garlic powder

1 to 2 tablespoons dried chopped onion (preferred) or onion powder

1 tablespoon salt

1 tablespoon coarse black pepper

1 tablespoon chili powder

1 tablespoon oregano

 

(You can mix and match or change the quantities of any of the above

ingredients.)

 

Put the ingredients in a LARGE Ziploc bag. Drain the fish fillets, making sure the pieces are all roughly the same size (this insures even cooking throughout the batch). Toss the fillets in the bag and shake, shake, shake. The mixture can be saved in the freezer for future fish-fries.

 

Deep fry these little jewels until they're golden brown, testing a piece or two for doneness along the way.

TRINCHADO

(Spicy South African Braised Beef)

based upon a recipe by Patrick Fish, South Africa

Serves 4

Some people request recipes, others demand them, but those who wrote me about Trinchado pined for it. Many of them had recently been to South Africa on vacation and wanted to recapture the taste of this spicy beef dish.

I'll admit I was flummoxed. I had never heard of it. So I poured through my resources but came up empty-handed. Eventually, I came across an Internet message posted by Patrick Fish. One look at the recipe and it was clear that I had to adapt it.

As is common with peasant food, the origin of such a dish is hard to verify. Patrick believes it's popular in South Africa because of the Portuguese immigration from nearby Angola and Mozambique. To the best of Patrick's knowledge, the dish is traditionally served with a heap of chips, a.k.a. French fries. (When I asked him if this was a holdover from colonial days, he replied no.) He went on to point out that the Portuguese serve Trinchado with chips at their own cafés (small delicatessens) throughout the country. I still have my doubts whether this is a British influence, but it's delicious either way.

Trinchado is meant to be spicy. But be extremely careful when preparing the hot peppers: Wear rubber gloves if you have sensitive skin and don't touch your face or eyes. When finished, wash your hands thoroughly with hot, soapy water.

1 tablespoon unsalted butter

1 tablespoon olive oil

1 2-pound rump roast, cut into 1-inch cubes

2 large yellow onions, chopped

3 or 4 small hot red chili peppers, stemmed and chopped (retain the seeds)

4 cloves garlic, minced

2 tablespoons flour

1 cup beef stock

1 cup red wine or 1/2 cup brandy

1 bay leaf

24 oil-cured black olives

Salt and freshly ground black pepper to taste

Bread for dunking

 

1. Heat a large sauté pan over medium-high heat for 2 minutes. Add the butter and oil. Once the butter is melted and sizzling, add the beef cubes in 4 or 5 batches and brown well on all sides. Don't crowd the pan or rush this step; this is what gives the dish its flavor. Remove the cubes with a slotted spoon to a warm plate and set aside.

2. Lower the heat to medium, add the onions, chili peppers and their seeds, and cook until softened, about 10 minutes. Add the garlic and cook for an additional minute. Sprinkle the flour over the vegetables and stir until the flour's fully cooked, about 2 minutes.

3. Pour in the stock and red wine (or brandy). Stir until the sauce thickens a bit, about 3 minutes. Add the bay leaf, olives, browned beef cubes and any juices that may have accumulated on the plate. Bring to a boil, reduce the heat to low and simmer, covered, for 1 1/2 to 2 1/2 hours. Check every 15 minutes or so until the meat is very tender. Season with salt and pepper.

5. To serve, place the Trinchado in a large bowl and top with French fries. Have lots of bread on hand for dunking.

TROUT AND VEGETABLES IN FOIL

4 (10") trout

juice of 1/2 lemon

salt

pepper

1/2 tsp. thyme

2 carrots

2 small onions

3 ribs celery

4 Tbsp. butter

1. Clean trout, leaving on heads and tails.

2. Sprinkle inside and out with lemon juice, salt, pepper and thyme.

3. Put vegetables through food processor.

4. Mix well.

5. Strain.

6. Sauté vegetables in butter until soft.

7. Stuff each fish with mixture.

8. Wrap loosely in foil.

9. Place on cookie sheet.

10.Bake 450º 15 to 20 minutes.

TURKEY CASSEROLE

 

2 pounds Turkey, ground

2 cloves Garlic -- minced

1 cup Onion -- chopped

1 cup Celery -- sliced

1 cup Mushrooms -- sliced

28 oz Tomatoes, canned -- Italian, chopped

7 ounces Green Chili Peppers -- mild (1 can)

1/2 teaspoon Oregano

1/2 teaspoon Basil

1 teaspoon Salt

1/2 teaspoon Black Pepper -- freshly ground

2 cups Zucchini -- sliced

1 cup Macaroni, cooked, spiral

 

In a large skillet, brown turkey, garlic, onions, salt & pepper and celery.

Stir in mushrooms, chilies, spices and tomatoes. Simmer for 15 minutes. On

bottom of 9 x 13 baking pan (sprayed with non-stick cooking spray) spread

zucchini and spiral macaroni. Place turkey mixture on top. Bake at 350

degrees F. for 35 minutes.

V8 VEGETABLE JUICE COCKTAIL

8 cups tomato juice

1 tbsp. salt

2 tsp. grated celery

1 tsp. prepared horseradish

3 tbsp. lemon juice

1/8 tsp. Worcestershire sauce

1 tsp. onion juice

Combine ingredients. Chill well. Makes 8 cups.

[] I would add cucumber juice, spinach juice, and carrot juice, as well. Liquefy cucumbers, spinach leaves, and carrots in the blender. Pineapple juice would also be a viable addition. []

ZUCCHINI OVERLOAD!

 

By Marty Martindale, ucook.com contributor

 

Zucchini was very big with the Woodstock set.

 

Think back to the early 1970s - if you can - when long-haired coffeehouse proprietors clad in earth shoes and faded denim proffered peace, love and a piece of zucchini bread, zucchini muffin or zucchini-carrot cake.

 

It's simple, home-grown abundance served to underscore the times when people searched for all things organic and environmentally kind. This extremely rapid-growth vegetable from mother earth provided the substance for ... corn soufflés, pancakes, pizza toppings, jams, marmalades, cheddar breads, an occasional chocolate cake, cookies, ground chutney, goulashes, meatloaves, even pickles, custards, lasagnas and soups. For many, it was a whole-earth start toward vegetarianism.

 

Zucchini and its abundance make itself the butt of many a joke, but it's rare that a good-for-you ingredient will "hide" as well in main dishes as it does in desserts.

 

Along with cucumbers, watermelons, melons, pumpkins, gourds, chokos, crookneck and patty pan squashes, zucchini is a member of the cucurbitaceous, or cucurbita popo family. Each member of the cucurbita family has a relatively thin skin, a sizeable wall of tender flesh, then pulp with seeds.

 

Native Americans on both continents feasted on squash before Columbus arrived, and there's evidence the cucurbita popo family was consumed as much as 9,000 years earlier. How the family reached the Mediterranean region where it gained Continental fame is not clear. However, there's a good possibility Columbus carried seeds back with him.

 

Zucchini never showed up in latter-day US homes until the 1930s. All through the 20s, asparagus was the vogue veggie, but it was nudged aside when Italian immigrants began to market their zucchini squash, sometimes called Italian squash or "zuccs."

 

Zucchini grows so fast, it can be not quite big enough one day, then way too big the next. The largest reach a mammoth two feet, plus, and more than six inches in diameter. A prime quality zucchini should be firm, smooth-skinned and small, perhaps three to five inches long and 3/4-to 1-inch wide. Make sure the skin is shiny and dark green.

 

Zucchini contains vitamins A, C and some B, beta carotene, and very few calories. Serve it raw on vegetable platters, steamed, grilled, fried, baked or cooked in the microwave. Add to tomato sauces, soups, chilies, stews or sliced in a quiche, even pickled.

 

If you don't freeze large zucchinis, try stuffing them with sausage and other dressings. Shredded zucchini makes a great ingredient or pasta substitute. To freeze, grate or cube large zucchinis, blanche and freeze in airtight bags or plastic containers.

 

There is an overriding sense of fairness and justice in the world of zucchini. For all of its laughable, galloping abundance, mercifully there are thousands of ways to use it up. It's basically a matter of what can't you cook with zucchini?

 

SHALOM FROM SPIKE & JAMIE



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