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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).






















COOKERY Q AND A September 5 2001

COOKERY Q AND A September 6 2001













































By Marlene Parrish, ucook.com contributor


Coming up with dinner every day can be a pain in the neck, especially if you are a single cook. Just thinking about going to the store is discouraging enough, much less having to cook after a day's work. Many of us take the easy way out and throw something together from the leftover dishes in the refrigerator.


And more often than not, that leftover is chicken. Not that there's anything wrong with chicken. It's quick, easy and economical. It tastes good and it's good for you. But chicken is boring if you always make the same old thing in the same old way.


Depending on the size of your cooking audience, and with a little imagination, you can keep a roasted chicken going for a day or a week. Start with a whole roasted or rotisserie-broiled chicken from the supermarket or a take-out restaurant. After your first meal, the rest of the bird looms as leftovers.


Here are 25 ways to recycle leftover chicken without actually cooking. With most of them, you could round out the meal by serving a salad, a good piece of bread or a hard roll, a piece of fresh fruit and a couple of cookies. Most of the suggestions are quickie versions of more complicated dishes. Assemble here, heat up there. So who's telling?


Dip It


1. International "Ketchup": Heat up a hefty portion of leftover chicken and serve with an international dipping sauce, found in the ethnic sections of supermarkets. Try Thai dipping sauce, Szechuan dipping sauce, Indian chutney, and a smoky cowboy barbecue sauce.


Do it with Eggs


2. Chicken Deviled Eggs: Mash six hard cooked egg yolks with mayonnaise, grated onion, mustard and salt, pepper and hot pepper sauce to taste. Stir in about a half-cup of finely chopped cooked chicken.


3. Omelet or Scrambled Eggs: Combine small cubes of chicken, cubes of cream cheese and some chopped herbs (parsley, chives and tarragon make a good combination). Toss into an omelet or scrambled eggs and let heat through until the chicken is warm and the cream cheese is oozy.


Match it with Breads


4. Pita Sandwich: Spread pita pocket bread (whole wheat or sesame) with mayonnaise to which you've added a pinch of curry and a few drops of fresh lemon juice. Add slices of cooked chicken. Stuff in a few slices of mango or avocado for a surprise and finish with a good spray of watercress or crisp lettuce. If you have some chopped nuts handy, toss them in.


5. Another Pita Sandwich: Spread pita pocket bread with mayonnaise. Stuff it with slices of leftover chicken, sweet cabbage relish, and a slice of tomato. Sprinkle generously with pepper. The crisp-sweet relish is the flavor secret here.


6. Cheese Melt: Spread a split and partly toasted English muffin with pesto or mayonnaise, top with slices of leftover chicken and grated or sliced cheese. Heat under the broiler until brown and bubbly.


7. White Pizza: Brush a small round of focaccia bread or Boboli with olive oil and sprinkle with garlic powder. Scatter with pieces of leftover chicken, chopped fresh herbs and top with shredded mozzarella cheese. Run under the broiler to brown.


8. Red Pizza: Slice a piece of French bread in half lengthwise. Brush it with olive oil and sprinkle with garlic powder. Spoon on a little canned pizza sauce and scatter shreds of leftover chicken over all. Add chopped fresh basil and oregano if you have some. Top with shredded mozzarella cheese. Run under the broiler to brown.


9. Mexican Pizza: Scatter shredded leftover chicken on a flour tortilla to within a half inch of the edge. Generously shake mild or hot pepper sauce onto the chicken. Top with some shredded mozzarella or jack cheese. Run under the broiler until the cheese melts and browns and the edges of the tortilla turn up like a saucer. Reach for additional hot pepper sauce.


10. Rancher Pizza: Scatter shredded leftover chicken on a flour tortilla. Douse with smoked barbecue sauce. Top with grated cheddar cheese if you like. Run under the broiler until cheese melts and browns and the edges of the tortilla turn up like a saucer.


Wrap it up


11. Peking Chicken: Steam a flour tortilla to warm and soften it. Spread the tortilla with a teaspoon of hoisin sauce, or more to taste (you can boost the flavor with a drop of sesame oil), add thin shreds of leftover chicken and small chopped pieces of chicken skin. The skin won't be very crisp, but it adds a ton of flavor. Snip a scallion into rings and scatter them over the chicken. Wrap up into a package. As an alternative, spread the hoisin sauce in a pita pocket and stuff with chicken, chicken skin and scallions.


12. Fajitas: Sauté a little sliced onion and green pepper in olive oil. Place on a warm flour tortilla. Add strips of warm cooked leftover chicken. Spritz with lime juice. Top with a dollop of sour cream, shredded lettuce and a spoonful of salsa. Roll up into a package.

Warm it up


13. Stir Fry: You don't need a wok. A skillet will work just as well. Toss sliced onion, garlic, red pepper, yellow squash and zucchini, broccoli buds and bean sprouts with olive oil until soft. Toss in cubes of leftover cooked chicken to heat. Douse with stir-fry sauce and heat through.


14. Fried Rice: Sauté onion and garlic. Add a portion of leftover rice. Add chopped scrambled egg, minced leftover vegetables and diced leftover chicken. If there's a little piece of ham or shrimp in the fridge, chop it and add. Season with soy sauce, heat and serve.


15. Kebabs: Alternate cubes of leftover chicken, pineapple and red pepper on a skewer. Brush with melted butter or spritz with olive oil cooking spray and heat briefly under the broiler to brown.


16. Soup Helper: Reinforce any canned vegetable or chicken soup with real pieces of chicken.




17. Variations on a theme: Toss leftover chicken pieces with almost anything: apples, olives, mandarin oranges, avocado, ham, pesto. Add celery or nuts for crunch, onions or shallots for bite and lemon juice for zest. Bind with mayonnaise, a little yogurt or sour cream. Serve on lettuce or in a sandwich.


18. Chicken Caesar Salad: Toss pieces of romaine lettuce in a bowl. Add chopped anchovies, chopped hard cooked egg and croutons. Toss with bottled Caesar salad dressing. Top with strips of grilled chicken and grated Parmesan cheese.


19. Cobb Salad: Top salad greens with strips of julienne of leftover chicken, ham and cheese. Make other strips of red onion, crumbled bacon, bleu cheese and diced tomatoes. Add avocado and hard cooked eggs if you like.


20. Pasta Salad: Bolster almost any homemade or store-bought pasta salad with chunks of chicken.


21. Oriental Chicken Salad: Mix diced or shredded leftover chicken, sliced water chestnuts, diced celery and a sliced scallion. Toss with mayonnaise to which you've added a pinch each of ginger and mustard and a tablespoon or so of chopped candied ginger. Scatter sliced toasted almonds over the top.





Pick it off the Carcass


22. Chicken Log: Soften a small package of cream cheese, and add Worcestershire sauce and mild or hot pepper sauce to taste. Add a chopped stalk of celery and about a cup and a half of minced leftover chicken. Mix well and dump onto a piece of waxed paper. Form into a log and chill. Unwrap and roll in chopped nuts and parsley. Serve with crackers.


23. Chicken Hash: Mince up leftover chicken and leftover potatoes. Add a beaten egg, a sliced scallion and season heavily. Melt butter in a no-stick pan, add the mixture to the pan and heat until a crust forms. Flip and cook on other side.


24. Mix it up: Toss scraps and shreds of leftover chicken into pancake mix, into waffle mix, into griddle fritters.


25. Chicken Pecan Spread: Blend a large package of cream cheese and 1/3 cup mayonnaise. Stir in 3/4 cup of pecans, 2 tablespoons chutney (chopped if necessary), 1 -1/2 teaspoons curry powder and a tablespoon of chopped parsley. Add 1 cup chopped leftover chicken and stir well. Turn into a serving dish. Serve with crackers or as a spread for pear or apple slices.


26. Time to buy another chicken.




1 pkg yeast (2 1/4 teaspoons)

1/4 cup warm water

2 1/2 cups flour

1/2 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

2 to 4 tbsp. sugar (I use about 3)

1/2 cup shortening or butter

1 cup buttermilk (if you don't have use 1 tbsp. vinegar/lemon juice in a one

cup measure, fill the rest of the way with milk)


Preheat oven to 400 degrees. Dissolve yeast in water, set aside. Mix dry

ingredients together. Cut in shortening. Stir in buttermilk and yeast water.

Blend thoroughly and either refrigerate for later or roll out for biscuits.

To make, knead dough lightly. Roll out and cut into biscuits. Place in

greased pan. Let rise for 30-60 min. Bake for 12 to 15 min.

NOTE: If dough is cold, let sit a little longer to rise. May brush tops with

butter before baking if you wish.






5 c. flour

1/4 c. sugar

3 t. baking powder

1 t. baking soda

1 t. salt

1 c. shortening

1 pkg. yeast

2 T. water

2 c. buttermilk

1/4 c. butter, opt.


Soften yeast in 2 T. water. Stir or sift dry ingredients together in large

bowl. Cut shortening in the dry ingredients like pie crust. Add buttermilk

and softened yeast. Refrigerate and use as needed. Roll 1/2 inch thick on

floured board or pastry cloth. Cut biscuits and bake at 400° for 15 minutes.

Dough will keep up to 2 weeks in refrigerator. To use as dinner rolls, add

1/4 c. butter along with the shortening, although these are quite rich

without it.




1 Avocado

1/2 cup Fresh lime juice

1 cup Sugar

1 package Unflavored gelatin

1/4 teaspoon Salt

3 Eggs; separated -- room temp

1/2 cup Milk

1 tablespoon Grated lime peel

1 9-inch baked pie shell

Sweetened whipped cream


Puree avocado with lime juice. In top of double boiler combine: 1/2 cup sugar, gelatin and salt. Beat egg yolks lightly with milk and stir in. Stir over boiling water until gelatin dissolves, about 5 minutes Remove from heat; stir in lime peel, then avocado puree. Chill until mixture mounds slightly when dropped from a spoon.


Beat egg whites, gradually adding remaining 1/2 cup sugar, until stiff, but not dry. Fold into avocado mixture; turn into pie shell. Chill until firm.



Note: In Mexico, saltine crackers are often served with seafood cocktails like this

Makes: 4 to 6 servings


1 can (111/2 oz.) tomato and chili cocktail (bloody Mary) mix

1/3 cup tequila

3 tablespoons lime juice

1/3 cup finely chopped onion, rinsed and drained

1/3 cup chopped fresh cilantro

2 to 3 teaspoons minced fresh jalapeno chili

2 firm-ripe avocados (1 to 11/4 lb. total)

3/4 pound shelled cooked shrimp (50 to 70 per lb.), rinsed

Kosher or regular salt

Lime wedges

Tortilla chips or saltine crackers


1. In a bowl, stir together tomato and chili cocktail mix, tequila, lime juice, onion, cilantro, and 2 teaspoons chili.


2. Pit and peel avocados; cut into 1/2-inch cubes. Add avocados and shrimp to cocktail mixture. Mix gently and add salt and more chili to taste.


3. If desired, rub rims of 4 to 6 margarita or martini glasses with a lime wedge. Immediately dip into a dish filled with 1/4-inch kosher salt.


4. Spoon avocado-shrimp cocktail equally into glasses. Garnish with lime wedges and serve with tortilla chips.




2 racks pork baby back ribs (about 3 1/2 pounds total)

3 tablespoons Five-Spice Mix (see recipe)

Mushroom soy sauce, or dark soy sauce

1/4 cup fresh orange juice

1/4 cup rice wine vinegar

Ginger-Soy Glaze (see recipe)


Rub the ribs with the Five-Spice Mix and brush lightly with mushroom soy sauce. Place the ribs on a rack over boiling water in a large pot.


Cover and steam for 40 minutes, brushing occasionally with soy sauce.


Preheat the oven to 350 degrees.


Transfer ribs to a baking dish and pour orange juice and vinegar over them. Cover with foil and bake for about 35 minutes, until the ribs are tender.


Prepare a barbecue grill (medium-high heat) or preheat the broiler. Grill or broil the ribs for 5 to 7 minutes, until they are lightly charred.


Cut between each rib and toss with the Ginger-Soy Glaze. Serves 4.




1 cup dark corn syrup

1/2 cup honey

1/4 cup sugar

1/4 cup fresh lemon juice

1/4 cup soy sauce

2 tablespoons mushroom soy sauce, or dark soy sauce

1/4 cup julienned fresh ginger

1 julienned red bell pepper


Combine the corn syrup, honey, sugar, lemon juice, soy sauce and mushroom soy sauce in a saucepan over medium-high heat.


Bring to a boil, stirring until the sugar dissolves. Reduce the heat and simmer for about 15 minutes, until reduced to a thick glaze.


Remove from the heat and stir in the ginger and bell peppers. Cool.




1 cinnamon stick (about 31-inches long), broken into pieces

4 pieces star anise

1 teaspoon whole cloves

1 tablespoon fennel seeds

1 tablespoon whole black peppercorns


Toast all the ingredients in a small dry skillet over medium heat for about 2 minutes, until fragrant. Let cool slightly. Transfer to a spice grinder.

Grind to a medium-fine consistency.





4 cups flour

1 Tbsp. sugar

2 tsp. salt

1 3/4 cups cold shortening

1/2 cup cold water

1 Large egg

1 Tbsp. vinegar


In large bowl, combine flour, sugar and salt. Cut in shortening till mixture resembles coarse crumbs. In a bowl, combine water, egg and vinegar, stir into flour mixture just till moistened. Form into a roll. Cover and refrigerate for 1 hour. On a floured surface, roll 2/3rds of the dough into an 18 X 14" rectangle. Carefully place onto the bottom and up the sides of a 9 X 13 X 2" baking pan.




8 cups Boysenberries

2 cups sugar

1/2 cups flour

half-and-half cream


Combine berries, sugar and flour. Pour into crust. Use remaining dough to make lattice strips, place over the filling. Brush pastry with cream. Bake at 400 degrees for 15 minutes, reduce heat to 350 degrees. Bake about 1 hour longer or till bubbly. Cool completely. Store in refrigerator. Serves 12- 16




1 cup butter or margarine softened( divided use)

1-1/2 cup sugar

2 eggs

3 cups flour

4-1/2 teaspoons baking powder

1/2 t. salt and 1/2 t. nutmeg

1 cup milk

1/2 t. cinnamon


Blend one stick(1/2cup) plus 2 Tbsp. butter with 1 cup of the sugar. Add the eggs and mix well. Sift together flour, baking powder, salt and nutmeg. Add the eggs and mix well. Add to the butter and sugar mixture. Blend in the milk and mix together thoroughly. Fill greased muffin tins 2/3 full. Bake until doughnuts are golden brown about 15 to 20 minutes. (May use tiny muffins tins.) Combine remaining 1/2 cup of the sugar with the cinnamon. Melt remaining 6 Tbsp. of the butter. While doughnuts are still warm roll them in melted butter then in cinnamon sugar or just dip the tops.




2 cups self-rising flour (White Lily)

1/4 cup oil (Canola works fine)

2/3 cup milk


Preheat oven to 425. Mix the oil and milk together before pouring into the

flour. Mix all ingredients until batter is sticky. Sprinkle flour on the

counter or cutting board and dump out the batter. I usually flour my hands

and just pat it out until it's about 1/2 inch thick and cut into biscuits.

Once I put the biscuits in the pan I let them rise for 5 to 10 minutes so

they get fluffier. Bake for 10-12 minutes until golden on bottom. And

they're ready for apple butter, blackberry jam, sausage gravy or whatever.




1 cup flour

1 1/2 cup sugar, divided

1 tsp. baking powder

1/4 tsp. salt

1/4 tsp. cinnamon

1/4 tsp. nutmeg

2 Large eggs, beaten

2 Tbsp. milk

2 Tbsp. vegetable oil

2 cups Blackberries

2 cups Blueberries

3/4 cup water

1 tsp. grated orange peel


In a bowl, combine flour 3/4c sugar, baking powder, salt, cinnamon and nutmeg. Combine eggs, milk and oil; stir into dry ingredients just till moistened. Spread batter evenly onto the bottom of a greased 5-qt. slow cooker. In a saucepan, combine berries, water, orange peel and remaining sugar; bring to a boil. Remove from heat; immediately pour over batter. Cover and cook on high for 2 to 2 1/2 hours or till a toothpick inserted into batter comes out clean. Turn cooker off. Uncover and let stand for 30 minutes before serving. Serves 6



4 cups fresh blackberries or raspberries

1 cup sugar

1 Tablespoon cornstarch

1/2 teaspoon lemon juice

1 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

1/4 cup butter or margarine -- melted

1 egg


Heat oven to 375 degrees. Spread blackberries in un-greased 2-qt casserole. Reserve 1 teaspoon of the sugar. Mix remaining sugar, the cornstarch and lemon juice. Drizzle cornstarch mixture over blackberries; stir gently. Mix flour, baking powder and salt in medium bowl. Stir in milk, margarine and egg. Spread batter evenly over blackberries, sealing edge. Sprinkle with reserved sugar Bake 30-35 minutes or until topping is golden brown. Let stand 10 minutes before serving.



4 cups Fresh blackberries

1/4 cup Flour

1 3/4 cups Sugar

1/2 teaspoon Salt

1 teaspoon Cinnamon

Juice of 1/2 a lemon

1 cup Packaged Biscuit Mix

2 tablespoons Sugar

1/2 cup Milk or Water

1 1/2 teaspoons Sugar


Description: Butter an 8x8 baking pan. Mix first 6 ingredients. Pour into baking dish. Dot with butter.


Mix biscuit mix, 2 tbsp. sugar and milk or water. Pour over fruit mixture. Top with 1 1/2 tsp. sugar. Bake at 425 F uncovered for 40 minutes or until golden brown.




4 cups Blackberries

1 cup plus 1 Tbsp. sugar

1/2 tsp. lemon juice

1 1/2 cups flour

2 tsp. baking powder

1/4 tsp. nutmeg

2/3 cup milk


In Dutch oven, combine blackberries, 1 cup sugar, 1/4 tsp salt, and lemon juice. Bring to a boil; reduce heat and simmer 5 minutes. Meanwhile, combine dry ingredients in bowl. Add milk; stir just till mixed. Dough will be very thick. Drop by tablespoonfuls into six mounds onto hot blackberry mixture. Cover tightly and simmer 15 minutes or till toothpick inserted in a dumpling comes out clean. Spoon into serving dishes. Serve with cream or whipped cream if desired.




1-2 Tbsp. margarine

1 1/2 cups. flour

1/2 - 3/4 cup sugar

1 1/2 cups. milk

1 1/2 tsps. baking powder

3/4 tsp. cinnamon

1/2 tsp. salt

4 cup blackberries or other fresh, canned, frozen fruit

Melt margarine in 9x13 baking dish. Combine flour, sugar, baking powder, cinnamon and salt. Add milk and stir until moistened. Spoon fruit over batter. Do not stir. Bake at 325 degrees (glass) for 45 minutes. Serve hot or cold with ice cream or Cool Whip.




3 cup Blackberries

1 cup sugar

2 Tbsp. flour

2 Tbsp. lemon juice

1/8 tsp. salt

1 Tbsp. butter

1 9" pie shell, 2 crust, unbaked


Combine berries, sugar, flour, lemon juice and salt. Fill unbaked pie shell, dot with butter and cover with top crust. Bake in very hot over (450 degrees) 10 minutes; reduce temperature to moderate (350 degrees) and bake 25 to 30 minutes longer or until berries are tender.




1/2 tsp. paprika

1/8 tsp. salt

1/4 tsp. ground red pepper (optional)

1/4 tsp. ground cumin

1/4 tsp. ground thyme

1/8 tsp. white pepper

1/8 tsp. onion powder

1 boneless, skinless chicken breast

Pam spray


Heat oven to 350 degrees. Heat a CAST IRON skillet on high for 15 minutes. Combine seasonings. Spray both sides of chicken with Pam and dip each side in seasoning, patting the seasoning into the meat. Place in preheated skillet and cook for ONE MINUTE on each side. Remove chicken to a baking pan and bake for five minutes. Serves 1.




2/3 cup sugar

1/2 cup margarine

2 eggs

1/4 cup light sour cream

2 large bananas, mashed

1/3 cup wheat Flour

1 cup all purpose flour

2 tsp. Baking powder

1 tsp. Baking soda

1/4 tsp. Salt

1 1/2 cup Blueberries


Cream sugar and margarine, add eggs, light sour cream and bananas and mix thoroughly. Combine flours, baking powder, baking soda and salt and add to creamed mixture stirring until well combined. Fold in blueberries. Pour into a greased loaf pan. Bake at 350 degrees for 1 hour or until toothpick inserted in center of loaf comes out clean.



Pastry for 9 inch double crust pie


1 cup chopped rhubarb

2 cups chopped, peeled apples

1 cup blackberries

1 cup raspberries

3/4 cup white sugar

4 tsp flour

4 tsp cornstarch

4 tsp butter

1 tbsp lemon juice


Microwave rhubarb at high for 50 seconds or until slightly softened.


In large bowl, combine fruits. Combine sugar, flour and cornstarch. Toss with fruit to coat evenly. Transfer to pie shell, dot with butter and sprinkle with lemon juice. Assemble as for any 2-crust pie.


Bake at 425 degrees for 15 minutes, reduce heat to 350 and bake for 35 minutes or until pastry is golden and filling bubbly



Yield: 6 servings


1 cup chopped rhubarb

2 cup chopped, peeled apples

1 cup blackberries

1 cup raspberries

3/4 cup white sugar


4 tsp flour

4 tsp cornstarch

4 tsp butter

1 tbsp lemon juice

pastry for 9" double crust


Microwave rhubarb at high for 50 seconds or until slightly softened.


In large bowl, combine fruits. Combine sugar, flour and cornstarch. Toss with fruit to coat evenly. Transfer to pie shell; dot with butter and sprinkle with lemon juice. Assemble as for any 2-crust pie. Bake at 425 degrees for 15 minutes; reduce heat to 350 and bake for 35 minutes or until pastry is golden and filling bubbly.




1 cup plus 2 tablespoons flour

1/4 teaspoon soda

1 teaspoon baking powder

pinch of salt

2 tablespoons shortening

1/2 cup buttermilk (if you don't have, make same way as above)


Combine flour, soda, baking powder, and salt in bowl. Cut in shortening

until crumbly. add buttermilk and mix lightly. Turn out onto floured surface

and knead lightly. Roll out; cut with biscuit cutter. Bake at 425 degrees

for 10 min. or until brown.




1/2 cup raisins

1 cup whole milk

2 1/4 cups unsifted flour

1 1/4 cups sugar

1 1/2 teaspoons baking powder

1 1/4 teaspoons cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon baking soda

1/4 teaspoon salt

2/3 cup (11 tablespoons) unsalted butter at room temperature

2 eggs

1 egg yolk

1 tablespoon finely grated orange zest


Have all ingredients at room temperature. Place the raisins and 1/4 cup of the milk in a small bowl; let soak for 15 minutes.


Adjust rack in lower third of oven; preheat oven to 350 degrees. Grease and flour an 8-inch square cake pan; set aside.

Sift the flour, sugar, baking powder, cinnamon, nutmeg, baking soda and salt into a large bowl. Add the butter, the remaining 3/4 cup milk and the raisins and any remaining soaking milk. Using an electric mixer on low speed, stir for 1 minute, until well blended. Add the eggs and egg yolk and beat for 1 minute, until the mixture is creamy smooth. Stir in the orange zest. Spoon the batter into the pan, spreading it evenly.


Bake for about 35 minutes, until the cake springs back when lightly touched in the center and it's just beginning to pull away from the sides of the pan. Place the pan on a wire rack and let cool to room temperature before serving. Serves 8 to 12, depending on how the cake is cut.


COOKERY Q AND A September 5 2001


Q. I'm helping to plan a BBQ for a mixed group of 50 seniors with a menu of steak and chicken, and a modified potluck of appetizers, salads, & dessert. Can you suggest some guidelines for calculating food amounts?

A. We often turn to Nicole Aloni's Secrets from a Caterer's Kitchen for help with these kinds of questions. While written from her many years' experience as a professional caterer, it is produced primarily for home cooks who want to throw a bash every now and then. Of particular value in this case is the multi-page chart outlining suggested amounts for buffets of varying sizes.


If 50 people have a choice of two entrees, Aloni suggests 28 to 32 pounds of bone-in chicken pieces and 20 pounds of steak will be ample. (Actually, she says individual steaks are best served at smaller events - 12 people and fewer - but since yours is a barbecue, and, we assume, you have plenty of surface area on your grills, we think steak should work fine.)


With regard to the potluck portion, assuming people will have a choice of two or three vegetables, two or three salads, and two or three desserts, plus bread, you want to generate some reasonable combination of the following choices: 6 quarts of fruit salad, 12 to 16 cups of cole slaw, a green salad made with 8 to 12 heads of lettuce, 4 pounds of pasta salad, potato salad made with 10 pounds of potatoes, 8 pounds of this vegetable or that vegetable, and 35 ears of corn. On the dessert front, she suggests choosing two or three of the following: 2 gallons of ice cream, 4 pies, 6 dozen brownies, 6 to 8 dozen cookies, 4 8-inch layer cakes, and 4 9-inch cheesecakes.



Q. What would make a lobster tail, (broiled on top of the shell) taste salty?


A. The Maine Lobster Promotion Council is as bewildered by your question as we are. Sue Barber, of the council, wonders if you seasoned the lobster tail or drizzled melted butter on it? "Could they [you] have thought that 'you add salt to the water when boiling or steaming a lobster,' so they did the same to the tail meat?" she asks.


Unless you seasoned it or the sneaky people who sold you the lobster tail did, there is no good reason why your lobster would have tasted salty. Taken out of the salty sea, steamed in a pot of seawater and covered with seaweed, lobster meat still tastes sweet and fresh, but not salty.



Q. What are Swedish Fish? I have a recipe calling for Swedish fish and have no idea what they are. Thank you for answering such a stupid question.


A. We've never gotten a stupid question, and you are not going to spoil our track record. We're not so sure about your recipe, though. What is the recipe for? Our first thoughts went to herring, a Scandinavian staple, or turbot, the fish of choice in Sweden's fishing capital, Gothenburg. Another possibility is sprat, a herring relative, which is sometimes called the Swedish anchovy.


We contacted the Swedish Trade Council, and they couldn't come up with a single Swedish fish to suit your recipe. Indeed, their list is longer than ours, and includes herring (in a jar or fresh), anchovies, eel, salmon, cod, white fish, perch or pike.


Now, there is one other option. Is it at all possible that your recipe is for some kind of dessert? Anneli M. Sumen of the trade group, says there is also a candy called Swedish Fish. It is made by a Swedish company, Malaco. The candy is similar to gummi bears in texture, colors and taste, Ms. Sumen says, but are larger and shaped like fish. They are sold usually at specialty stores and movie theaters, but she says she has also been able to find them at Walgreen's stores.


So, your choices run the gamut from herring to candy fish. Which looks more appropriate for your recipe?


COOKERY Q AND A September 6 2001


Q. I have a recipe that I call my Killer Tiramisu, that I have given out to a lot of people. The subject of salmonella came up. I was under the impression that the salmonella was only in the yolk, and therefore, the instructions were to heat the egg yolks. A chef emailed me that the whites can also contain the salmonella. So, when you're making anything containing whipped egg whites, like Tiramisu that doesn't or shouldn't be cooked, is there a worry? Have I misguided these people? Am I in danger of poisoning my family and friends? I appreciate your quick reply. I'm serving this again on Saturday!

A. So you want to keep your Killer Tiramisu from turning into a killer Tiramisu, huh? Our answer is basically a repeat of something we ran a few months ago, but because it's such a sensitive subject, it bears repeating. On the first issue, though, salmonella bacteria contamination is much rarer than people think, and does occur almost exclusively in the yolk. But there have been rare cases where the contamination has been transferred from the yolk to the white, although in one documented case, the eggs had not been refrigerated at all and appear to have been handled badly from start to finish.


Having said that, the US Food & Drug Administration and the Centers for Disease Control and Prevention advise against eating any raw egg in any form. Both organizations want you to cook eggs completely and thoroughly. The restrictions this involves - no Hollandaise, no Béarnaise, no chocolate mousse, no Caesar Salad dressing, no Baked Alaska, no homemade eggnog, etc., etc. - are more than many people and many cookbook authors can bear. Consequently recipe writers, in particular, take several approaches. They issue apparently standard disclaimers that "unless you know the source" of your eggs, unless you live in an area where salmonella has not been found, and unless you are comfortable with the idea of consuming eggs that have not been heated high enough to ensure that any salmonella bacteria has been destroyed, perhaps you should look for another recipe.


Cookbook author Alice Medrich has gone a step further by devising a method for taking egg whites to the safe temperature of 160°F (70°C) before beating them into a meringue. It appears in her well-respected book, Chocolate and the Art of Low-Fat Desserts, where she says, "We may be personally willing to take our chances on eating some of these [uncooked or undercooked] delicacies, but conscience dictates that I not disseminate recipes that include raw or partially cooked eggs."


Having noted that, the incidence of salmonella poisoning is quite rare. In fact, a report in a recent issue of The New York Times stated that "the General Accounting Office estimates that 85 percent of food poisoning comes from the fruits, vegetables, seafood and cheeses that are regulated by the [Food and Drug Administration]", and not meat, poultry or eggs. The article goes on to say that incidents related to salmonella (from whatever source, including eggs) have tapered off in recent years.


As any publisher would, we will provide notices that alert readers to food safety issues that they may want or need to consider. As cooks, we will rely on the intelligence of those readers to decide what they feel comfortable cooking for themselves, their families, and friends as they have always done.



Q. My husband and I do not like using or eating refined white sugar. Do you have any suggestions for making fudge using honey or maple sugar? Any recipes would be appreciated.


A. Not to be flip, but that's a little like saying, "we don't care for grapes, but sure would like to make some grape juice." Fudge is essentially cooked sugar, blended with a few other ingredients. Honey and maple sugar are so different from granulated sugar that they would not produce an acceptable fudge, and we've scoured our library to come up with alternatives, and have nothing to show for it.


Some commercial manufacturers do manage to turn out sugar-free fudges, but they use maltodextrin (a hydrolyzed starch ingredient that contains some sugars) or polydextrose, (a low-calorie bulking agent that allows them to produce sugar-free and low-calorie fudge). But neither product is available to consumers, as far as we can tell. And we don't think learning how to use either of them would be that much fun, either.



Q. I've tried to make pizza dough and I just can't make it nice and smooth. It's always sticky. Sometime it doesn't even rise.


A. Clearly, you're too nice a person. When the recipe says mix, you stir gently. When it says knead, you give the dough a gentle squeeze or two and move on. Well, guess what? That dough needs working, and you're just the one to do it!


You've really got to exercise the dough to get the gluten going, to stretch it and produce the structure that you need for a great chewy pizza crust. And without the well-developed gluten strands to hold in the carbon dioxide the yeast is so busy producing, no wonder your crust doesn't rise. Don't just mix and expect it to take off on its own. This is true for a well-developed bread of any kind, because in the process you allow the flavors of the yeast and wheat to fully develop. You do need to get a feel for making the dough, so that you work enough flour into it to get the right consistency. (If you're in our hemisphere and just finishing up a humid summer, your dough is quite likely to have needed a bit of extra flour to compensate for the moisture in the air.)


If you own a bread machine with a dough setting, you can let it do the work for you, because it will give the dough a good work out. You can also use a food processor, or a large stand mixer with a dough hook. Otherwise, get serious about learning to knead.




2 c. Bisquick

1/4 tsp. salt

2/3 c. buttermilk


Mix ingredients until dough forms. Dip hands in flour just enough to work with dough. Divide dough into 16 pieces. Pat pieces into thin patties. Stack patties one on top of the other in a 9" round greased baking pan to form 8 biscuits. Bake at 450 for 16 to 18 minutes. Brush with melted butter. Serve warm.




1 - 8oz pkg. cream cheese, softened

1 cup butter

1 1/2 cups sugar

1 1/2 tsp. vanilla

4 Large eggs

2 1/4 cups flour, divided

1 1/2 tsp. baking powder

1/2 tsp. salt

2 cups Cranberries, patted dry

1/2 cup pecans OR walnuts, chopped

Confectioners' sugar


In bowl, cream butter, cream cheese, sugar and vanilla till smooth. Add eggs one at a time, mixing well after each. Combine 2c. flour, baking powder and salt; gradually add to butter mixture. Mix remaining flour with cranberries and nuts; fold into batter. Batter will be very thick. Spoon into a greased 10" fluted tube pan. Bake at 350 degrees for 65-70 minutes or till cake tests done. Let stand 5 minutes before removing from the pan. Cool on a wire rack. Before serving, dust with confectioners' sugar. Yield 16 servings.




2 1/4 cup flour

1/4 cup sugar

3/4 tsp. baking soda

1/4 tsp. salt

1 Large egg, slightly beaten

3/4 cup buttermilk

1/4 cup oil

1 cup Cranberries, chopped

1/2 cup sugar


Combine flour 1/4 cup sugar, soda and salt. Combine egg, buttermilk and oil. Add all at once to dry ingredients, stirring just to moisten. Combine berries and 1/2 cup sugar and stir into batter. Spoon into greased or paper-lined muffin cups filling 2/3 full. Bake at 400 degrees for 20 minutes or till tested done. 1 dozen








4 cups Cranberries

1 1/2 cups sugar

2 Tbsp. flour

1/4 tsp. salt

3 Tbsp. water

1 Tbsp. melted butter


1 9" Double Crust Pie Shell


Wash berries, chop and mix with next 5 ingredients. Pour filling into pie shell and arrange strips of pie dough in lattice design. Bake in very hot (450 degrees) oven 15 minutes; reduce temperature to moderate (350 degree) and bake about 30 minutes longer.


Cranberry and Apple - Use 2 cups Cranberries and 1 1/2 cups Chopped apples instead of 4 cups Cranberries.




1 cup Cranberries

3/4 cup apple juice

1/4 cup brown sugar

1 cup half and half

6 egg yolks, beaten

3/4 cup sugar

2 cups table cream

1 cup cranberries

1 tsp vanilla

1/4 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. cloves


Mix 1 cup cranberries, apple juice, and brown sugar in sauce pan. Heat until cranberries begin to pop. Remove from heat, separate berries and liquid. Beat sugar into eggs. Heat half and half, pour into eggs, and then return to milk/egg mixture to sauce pan and heat. Add 1/4 cup of apple juice/brown sugar liquid. Puree in a blender cranberries, milk and eggs mixture, with vanilla and spices. Cool. Heat remaining cranberries in remaining liquid until they pop. Discard liquid and cool berries. Add cream to milk/egg/etc mixture, freeze in ice cream maker. Shortly before done, add remaining cranberries. Notes: the base tasted like cinnamon rather than cranberries. Perhaps puree 1 cups of popped cranberries and then add a third cup.




2 tablespoons water or juice

2 tablespoons raisins

1 tablespoon honey

1/4 teaspoon cinnamon

Pinch salt

1 cup cooked rice

1/2 cup vanilla yogurt


Bring the water, raisins, honey, cinnamon and salt to a boil in a small saucepan. Stir in the rice, then cover and let steam a few minutes to soften the rice. Spoon into a 1-quart serving dish. Set aside 10 minutes to cool.


Fold yogurt into the rice mixture. Serve warm or refrigerate and serve chilled. Makes 2 servings.




2 tablespoons water or juice

2 tablespoons raisins

1 tablespoon honey

1/4 teaspoon cinnamon

Pinch salt

1 cup cooked rice

1/2 cup vanilla yogurt


Bring the water, raisins, honey, cinnamon and salt to a boil in a small saucepan. Stir in the rice, then cover and let steam a few minutes to soften the rice. Spoon into a 1-quart serving dish. Set aside 10 minutes to cool.


Fold yogurt into the rice mixture. Serve warm or refrigerate and serve chilled. Makes 2 servings.



Makes 20 servings.


Vegetable spray for coating pan

2 tsp. baking powder

1 tsp. cinnamon

1 cup applesauce

1 cup granulated sugar

grated rind and juice of 1 orange

1 cup raisins

3 cups cake flour

1 tsp. baking soda

1/2 tsp. salt

1 cup light brown sugar

3 egg whites

3 cups peeled, shredded carrots


Preheat oven to 350°. Spray bundt-style pan with Pam(r) spray. Combine flour, baking powder, baking soda, cinnamon and salt. Set aside. Beat together applesauce, sugars, egg whites, orange rind and juice. Blend in flour mixture with mixer at medium speed, beating only until smooth. Do not over-beat. Stir in carrots and raisins. Pour batter into prepared pan and bake 50-60 minutes or until a knife inserted near the center comes out clean.




3 1/2 cups To 4 cups fresh blackberries

1 cup Water

1 cup Sugar

2 tablespoons Flour

6 tablespoons Butter or margarine



1/3 cup Shortening

1 1/2 cups All-purpose flour

3 tablespoons To 4 tb cold buttermilk -- or ice

1 tablespoon Melted butter or margarine

1 teaspoon Sugar


Preheat oven to 400 degrees.

Pour the blackberries into a 2-quart casserole dish (about 8 by 8 by 2 inches), or a pan of equal size. Add the water. Combine the sugar and flour in a small bowl. Stir to mix. Sprinkle over the berries. Dot with butter.


To make the crust, cut the shortening into the flour until the mixture resembles coarse cornmeal. This can be done quickly in a food processor, but you can also use a pastry blender or two knives. Add the buttermilk or ice water a tablespoon at a time and mix until the dough clings together and can be formed into a ball.


On a lightly floured surface, roll the dough to a thickness of 1/8 to 1/4 inch. Cut the dough to fit the top of the berry filling or cut into strips and make a lattice crust. Brush the crust with the melted butter. Sprinkle with sugar. Bake at 400 degrees for about 30 minutes. Reduce the temperature to 350 degrees.


Continue baking until the crust is golden brown and the juices have started to thicken. This will probably take an additional 15 to 20 minutes. As the pie cools, the juice will get thicker.



1 Tablespoon garlic salt

1 Tablespoon onion powder

1 Tablespoon sugar

2 Tablespoons dried oregano

1 Teaspoon black pepper

1/4 Teaspoon dried thyme

1 Teaspoon dried basil

1 Tablespoon parsley, freeze-dried

1/8 Teaspoon mustard powder

1 Envelope Lipton Cup-A-Soup Cream of Chicken (See note)

1/4 Teaspoon celery salt

2 Tablespoons seasoned salt (or Mrs. Dash)

1 Tablespoon dried grated lemon peel


Mix all ingredients together and force through a fine mesh sieve with back of a large spoon. Store covered and use within 4-5 months.


For use: Combine 2 tablespoons of mix with 1/4 cup vinegar, 2/3 cups oil, 2 tablespoons water. Shake mixture vigorously. Makes 1 cup.


Notes : * Use 1 envelope of the soup mix or 2 square soda crackers well crushed, plus 1.5 teaspoon chicken bouillon powder plus 1 teaspoon non dairy creamer powder




Sicilians like their escarole (a mild, leafy kind of endive) sautéed with lots of olive oil and served with chewy bread to sop up the juices. For maximum flavor in this grilled adaptation of that idea, use the tangy Italian cheese, Pecorino Romano.

Top bread shell with tomatoes, mozzarella cheese, and olives. Drizzle oil over all. Fold a 24x18-inch piece of heavy foil in half lengthwise. Place on foil, turning edges of foil up to edge of pizza.

In a grill with a cover arrange preheated coals around a drip pan for indirect grilling. Test for medium heat above pan. Place pizza on the grill rack over the drip pan. Cover and grill about 8 minutes or until pizza is heated through, topping with escarole the last 2 minutes of grilling. To serve, sprinkle cheese and freshly ground black pepper over pizza.

Serving suggestion: Finish this meal-in-one with a flourish. Serve with purchased biscotti and a little sweet wine such as Vin Santo-or espresso ,or cappuccino for dipping. Makes 4 servings




8 ounces cream cheese, softened

1Tbsp cream

1 pound lump crab meat - use the canned or fresh mixed with the canned (do

not use "fake" crab as this has too many carbs)

2 Tbsp finely chopped onions

1 tsp horseradish

1/8 tsp. black pepper

1/2 cup toasted almonds


Preheat oven to 375º. Combine the cream cheese and milk; add the crabmeat,

onion, horseradish and pepper. Blend well and spoon into an ovenproof dish.

Sprinkle with toasted almonds. Bake at 375º for 15 minutes. Serve hot with

vegetable sticks or pork rinds as dippers. Serves 8-12.




9 Ounces Corn Muffin Mix

9 Ounces Yellow Cake Mix


Prepare corn muffin mix just as box directs.

Set aside. In another bowl prepare yellow cake mix per box directions.

Pour prepared cake mix into prepared corn muffin mix and stir well.

Turn batter into greased 9x12x2 pan.

Bake at 350~ for 30 to 35 minutes or till toothpick comes out clean.

Serve warm with Honey Butter.




3/4 cup sugar

2 egg whites

2 cups frozen Raspberries

1 tsp. vanilla

1 Tbsp. lemon juice

pinch salt

1 cup whipping cream, whipped


1 (9") baked pastry shell or crumb shell


Combine sugar, egg whites, raspberries (partially thawed), vanilla, lemon juice and salt in large mixer bowl. Beat at high speed 15 minutes until thick and voluminous. Fold in whipped cream and pile mixture in baked pie shell. Freeze several hours. After pie is frozen, wrap in foil. To serve, remove from freezer, slice and serve immediately. Will keep a few days in freezer.




4 teaspoons vegetable oil

1 onion, finely chopped

1 garlic clove, crushed

12 oz. boneless shoulder of lamb, cut in 1-inch cubes

1 (15-oz.) can tomatoes, drained, chopped

2 tablespoons tomato paste

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cumin



2-1/2 cups macaroni (12 oz.), cooked

8 sheets filo pastry

1/4 cup butter, melted

Fresh cilantro, if desired

In a medium-size saucepan, heat oil. Add onion and garlic. Cook over medium heat until soft. Add lamb to onion; stir until brown. Stir in tomatoes, tomato paste, cinnamon and cumin. Season with salt and pepper. Cover pan; reduce heat to low. Cook 1-1/2 hours or until lamb is tender and sauce is thick. Stir in macaroni. Heat oven to 425F (220C). Line a 3-quart oblong baking dish with a sheet of filo pastry, leaving edges overhanging dish. Brush pastry with melted butter. Repeat with 3 more sheets of pastry and butter. Fill dish with macaroni mixture. Top with 4 more sheets of pastry, brushing each with melted butter. Tuck edges of pastry down inside dish. Brush top with melted butter. Bake 15 minutes. Reduce oven temperature to 325F (160C). Bake 30 minutes longer or until pastry is cooked and top is crisp. Garnish with cilantro, if desired. Makes 4 to 6 servings




pastry for 9-inch pie

5 cups sliced nectarines (about 5 medium)

1 cup raspberries or sliced strawberries

1 cup fresh or frozen blueberries, partially thawed

2 tsp lemon juice

3 Tbsp cornstarch

7 and 1/4 tsp sugar (or Equal works well)

1 tsp grated lemon rind

1/4 tsp ground allspice

Roll pastry on floured surface into 12-inch circle; transfer to ungreased cookie sheet.


Toss nectarines and berries with lemon juice in large bowl; sprinkle fruit with combined cornstarch, sugar, lemon rind, and allspice and toss. Arrange fruit on pastry. Bring edges of pastry to center, overlapping as necessary. Bake pie in preheated 425-degree oven until pastry is golden and fruit is tender, 35 to 40 minutes. Cool on wire rack. Makes 8 servings.




2 cups mulberries

3/4 cup sugar

3 tablespoons cornstarch

1 cup water

2 1/2 cups ripe nectarines, sliced

1 graham cracker pie crust


Rinse berries and drain on paper towels. In a saucepan, combine sugar and cornstarch. Add 1 cup of the berries and the water. Cook, stirring often, over medium-high heat until mixture comes to a full boil, 5 to 7 minutes. Arrange nectarines slices and remaining berries in an even layer in pastry; spoon hot berry mixture over fruit. Chill until glaze is set.




4 Quarts Littleneck clams -- scrub well

1 Cup Water

1 Garlic Clove -- mince

2 Ounces Salt pork -- chop fine

2 Cups Onions -- chop

3 Tablespoons All-purpose flour

4 1/2 Cups Clam broth

3 Cups Fish stock

1 1/2 Pounds Potatoes; peel -- dice

2 Cups Light cream

Oyster crackers -- opt


In a large covered saucepot over med-high heat, heat the water to boiling.

Add the clams and garlic and cook for 6 to 10 minutes, or until the clams have just opened.

Drain the clams, reserving the broth. Strain the broth through coffee filters or

several layers of cheesecloth to remove any traces of grit. Remove the clams from their shells and chop them finely.

In a large heavy saucepot, cook the salt pork over low heat until the fat is rendered and becomes liquid. Using a slotted spoon, remove the "cracklings" and reserve them. Add the onions to the fat and cook over med-high heat for 5 to 7 minutes, or until softened but not browned.

Stir in the flour and cook for 3 minutes, stirring constantly. Add the reserved clam broth, the 4-1/2 c of clam broth and the fish stock, whisking to remove any lumps. Bring the liquid to a boil, then add the potatoes, reduce the heat and simmer for about 15 minutes, or until the potatoes are cooked through.

Stir in the clams, salt pork and the light cream. Heat the chowder until it is the temperature you prefer. Serve with oyster crackers.




for the dough:

2 packages (1/4 oz. each) active dry yeast

1/4 cup warm water(110-115 °)

1-1/2 cups warm milk (110-115°)

1/3 cup shortening

1/2 cup sugar

2 eggs

1 t. salt and 1 tsp. ground nutmeg

1/4 tsp ground cinnamon

4-1/2 to 5 cups all purpose flour

1/4 cup butter or margarine melted.


for the Glaze

1/2 cup butter or margarine

2 cups confectioners' sugar

5 t. water

2 t. vanilla extract


For the dough: in a mixing bowl, dissolve yeast in water. Add milk and shortening; stir for 1 min. Add sugar, eggs, salt, nutmeg, cinnamon and2 cups of flour. With an electric mixer, beat on low speed until smooth. Stir in enough flour to form a soft dough(do not knead) cover and let rise about 1 hour. Punch dough down. Turn onto a floured surface; roll out to 1/2 inch thickness. Cut with 2-3/4 inch doughnut cutter. Place 2 inches apart on greased baking sheets . Brush with butter Cover and let rise in a warm place until doubled about 30 minutes. Bake at 350° for 20 minutes or until lightly browned.


For the glaze: While doughnuts bake, melt butter in a saucepan, stir in sugar, water and vanilla. Stir over low heat until smooth (do not boil) Keep warm, Dip warm doughnuts, one at a time into glaze and turn to coat. Drain on wire rack. Serve immediately Makes 2 dozen.




1 cup old-fashioned oats, uncooked

1 1/2 cups boiling water

1 1/3 cups unsifted flour

1 teaspoon cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter at room temperature or slightly softer

1 cup granulated sugar

1 cup light brown sugar

2 eggs

1 teaspoon pure vanilla



2 tablespoons unsalted butter, melted

2/3 cup light brown sugar

5 tablespoons heavy cream

1 cup shredded coconut, or 1/2 cup chopped pecans + 1/2 cup coconut (optional)


For the cake: Adjust rack to lower third of oven; preheat oven to 350 degrees. Grease and flour a 9 x 13 x 2-inch baking pan.


Put the oats in a bowl and pour in the boiling water. Let stand for 20 to 30 minutes.


Sift the flour, cinnamon, baking soda and salt onto a piece of wax paper; set aside.


Using a heavy-duty mixer, preferably with a paddle attachment, beat the butter just until smooth. Gradually add both sugars, beating at medium speed. Continue beating for 6 to 8 minutes, until the mixture is creamy and fluffy. (There is a larger proportion of sugar to the butter so it takes awhile to achieve a creamy, slightly fluffy consistency.)


Add the eggs, one at a time, beating after each addition, then add the vanilla. Stir in the sifted dry ingredients; thoroughly stir in the oatmeal. Pour the batter into the prepared baking pan, spreading it evenly.


Bake for 30 minutes, or until a wooden toothpick inserted in the center of the cake comes out free of cake. Place pan on a wire rack and let cool for 10 minutes. Meanwhile, make the glaze.


For the glaze: Combine the butter, sugar and cream and mix until well blended. Pour on the cake and spread over the top.


Sprinkle with coconut (and/or pecans), if desired, and broil until the coconut turns a pale golden color.


Serves 12 to 20, depending on how cake is cut.




1 Eggplant; peel -- slice 1/4"



Seasoned salt

1 pound Jar meat-flavored prego

1/4 cup Grape jelly

14 ounces Can sliced-style stewed tomatoes

sliced Mozzarella cheese


Moisten eggplant and coat lightly in flour. Quickly brown slices in hot oil, dusting each side generously with seasoned salt. When fork tender and golden brown transfer to jelly roll pan. Cover loosely with foil and bake at 375~ about 20 to 25 minutes or until tender. Use 8 slices for this amount of sauce.


Combine sauce, jelly and tomatoes that have been broken up with a fork. Heat on medium until piping hot. Do not boil. Be sure jelly is melted. Arrange 2 slices of eggplant on each of 4 plates. Cover each with 1 slice of mozzarella. Ladle sauce over all, not to cover completely. Place plates in 375~ oven just to melt cheese and serve promptly.




6 ounces Small shells or bowties

3 ounces Crab meat

6 tablespoons Butter

1/2 pound Sliced fresh mushrooms

2 packages (1oz each) Newburg sauce Mix

3 cups Milk

1 1/2 cups Water

1/4 cup Dry white wine

1/4 cup Sliced green onions


Cook pasta according to package directions. Sort crab meat to remove any shell pieces. Melt butter in 3-quart non aluminum saucepan. Add mushrooms; sauté for 3 minutes. Add sauce mix; stir well. Add milk, water and wine; stir well with a wire whisk until mixture comes to a boil. Reduce heat; simmer 5-8 min; stirring constantly. Add green onions, pasta and crab; stir to combine. Heat through. Spoon into serving bowls and garnish each serving with chopped parsley.




The Blackberries in this cobbler can be replaced with other fruits or berries,

such as peaches or blueberries


1 cup flour

1 cup sugar

1 tsp. baking powder

1/2 tsp. salt

2 pints Blackberries

1 Stick Margarine or Butter

3/4 cup Milk

1/2 cup sugar for top of cobbler

cinnamon and/or nutmeg (optional)


Sift together dry ingredients. Preheat oven to 350 degrees. Melt 1 cube margarine in oven in 9"X13" pan. When melted, pour in dry ingredients and milk to make batter. Distribute fruit evenly on top. Do not stir. Distribute 1/2 cup of sugar on top. Sprinkle cinnamon or nutmeg on top. Bake about 30 minutes or until done. Puncture crust with toothpick to determine if done.




20 ounces frozen raspberries, thawed

2 cups vanilla wafer crumbs

1/2 cup sugar

1 teaspoon cinnamon

5 tablespoons butter, melted

1 package unflavored gelatin

1/4 cup water, cold

1/2 teaspoon lemon peel

1/2 pint heavy cream

1 teaspoon vanilla


Drain raspberries, reserving 1 cup of the juice. Combine crumbs, sugar, 1/2 teaspoon of the cinnamon and the butter; pat into a 10-inch pie plate. Bake in a 375 degree oven, 8 to 10 minutes; cool. Soften gelatin in water. Mix the reserved raspberry juice, the remaining 1/2 teaspoon cinnamon and lemon peel and heat to boiling. Remove from heat; add gelatin and stir until melted. Chill until mixture just begins to thicken. Whip cream; add vanilla. Fold raspberries, gelatin mixture and whipped cream together. Pour into pie shell. Chill. Decorate with additional whipped cream if desired.




7 1/2 ounces plain flour

4 ounces butter

3 tablespoons cold water




Rub butter into flour until mixture looks like bread crumbs. Add water, knead into a ball. Roll out 2/3rds of pastry, line a deep plate to make a tart shell. Wash, hull raspberries, place in tart shell. Sprinkle with sugar to taste. Roll out rest of pastry to make a lid. Cover raspberries, brush pastry lid with milk. Bake in oven 400 F (204 C) for 25 minutes until tart is cooked. Dust with sugar, top with whipped cream, serve.




Serves 4


10 Black Mission Figs

3 shaved slices Kasseri cheese, broken into 1inch pieces

1 cup plain yogurt

1 orange, sections removed (or simply sliced into wedges)

Candied violets for garnish (optional)



1 cup sherry

1 cup freshly squeezed orange juice

6 Tbs. honey


Preheat oven to 450 degrees. To make the sauce: Combine the sherry, orange juice, and honey in a small saucepan. Over medium heat, bring to a simmer, and cook until reduced by half, about 20 minutes.


To prepare the figs: Cut them in half, and place cut-side-up on a baking sheet. Place in the oven for 5-6 minutes and roast them until they begin to soften. Remove from the oven and gently press a small piece of cheese on each fig. Return to the oven for about 30 seconds more or until cheese melts. To plate: Place 1/4 cup of yogurt on each plate. Top each plate with 5 figs and drizzle sauce around and over figs. Garnish with orange sections and candied violets.



2 cups flour

1 Tbsp baking powder

1 Tbsp sugar

1 tsp salt

1/3 cup shortening

1 cup milk.


Mix together flour, baking powder, sugar and salt. Cut in shortening (using pastry blender or knives) until mixture is like cornmeal. Stir in milk. Dough will be sticky. Turn out on floured board and knead about 15 times. Flatten to about 1" thick and cut with biscuit cutter (Granny used a glass!) about 2" in diameter. Brush of excess flour and bake on ungreased sheet (I use my pizza stone) at 425 for 12-15 minutes, or until browned. Usually makes 8-10 large biscuits.


This recipe can be made up to 24 hours ahead. After kneading the dough, wrap in foil coated with cooking spray or flour and refrigerate. Remove from fridge when needed and cut biscuits and bake per directions.




4 chicken breasts



3 tablespoons paprika

2 tablespoons ground coriander

1 tablespoon ground cumin

Finely grated peel and juice of 1 lemon

3 tablespoons dark soy sauce

2 tablespoons chopped fresh cilantro

1 teaspoon chopped fresh thyme

1 onion, finely chopped

2 garlic cloves, crushed

1 red chili, seeded and chopped

Vegetable oil, for frying

3/4 cup all-purpose flour

Lemon wedges, to garnish


Remove skin from chicken. Into a shallow dish, place chicken. Make several incisions in chicken pieces. Season well with salt and pepper. In a small bowl, mix together 2 tablespoons of the paprika, 1 tablespoon of the coriander and 2 teaspoons of the cumin. Sprinkle over chicken. In a small bowl, mix lemon peel and juice with soy sauce. Stir in cilantro, thyme, onion, garlic and chili. Pour over chicken, making sure chicken is well covered. Cover dish with plastic wrap and refrigerate 3 hours or overnight.

Half-fill a deep-fryer or pan with oil. Heat to 375F (190C) or until an 1-inch bread cube browns in 40 seconds. Put flour on a plate; season with salt and pepper. Add remaining paprika, cumin and coriander; mix well. Dip chicken pieces in flour to coat. Deep-fry chicken 15 minutes or until golden-brown and cooked through. Garnish with lemon wedges. Makes 8 servings




1 large lemon

1 tsp. ground coriander

1 tsp. ground cumin

3 tsp. white-wine vinegar

1 Tbs. olive oil

1 tsp. sugar

1 Tbs. ground chili powder (Pasilla or other kind)

1 Tbs. kosher salt

1 lb. Jumbo prawns, shelled and deveined

3 Tbs. olive oil


Jicama Salad

1/2 jicama, peeled and sliced thin

1 medium papaya, peeled and sliced thin

1 cucumber, peeled, seeded and sliced thin

1/4 cup fresh lime juice

1 garlic clove, minced

1/2 tsp. kosher salt

2 Tbs. extra-virgin olive oil

2 Tbs. chopped fresh cilantro


To make the marinade: Combine first 8 ingredients in a bowl and whisk well. Add the prawns and set aside in the refrigerator for about 1 hour.


Heat a sauté pan over medium high heat until the pan is hot. Add the 3 Tbs. of olive oil and allow that to heat up before adding the prawns. When the pan is ready, add the prawns and sauté for about 30 seconds, until shrimp begin to turn opaque. Add about 2 Tbs. of the shrimp marinade and continue to sauté for another 30 seconds. Serve immediately with the jicama salad.


In a bowl, toss together jicama, papaya, and cucumber. Drizzle the dressing over and stir to combine. To serve, place a mound of salad on the bottom of the plate and top with shrimp.









1/2 pound watercress, trimmed

1 pint fresh strawberries, stemmed and cut into 1/4 inch slices

1/2 cup (or more) Balsamic Vinaigrette (recipe follows)

Salt and pepper

1 cup fromage blanc

1/2 cup sliced almonds, toasted

Balsamic syrup (recipe follows)


Balsamic Vinaigrette:

2 tablespoon Balsamic Syrup (recipe follows)

1/2 cup good quality balsamic vinegar

1/2 teaspoon Dijon mustard

2 teaspoons kosher salt

2/3 cup plus 1 1/2 teaspoons mild olive oil


Balsamic Syrup:

Any extra syrup can be stored in the refrigerator and used on grilled vegetables.


1 cup good quality balsamic vinegar

1/2 cup finely minced shallots


To make the salad: Put the watercress and strawberries in separate bowls. Divide the Balsamic Vinaigrette between the bowls and toss to coat. Season to taste with salt, pepper, and more Balsamic Vinaigrette, if desired.

Divide the watercress among 6 salad plates. Top with the strawberries. Generously dot the salad with the cheese. Sprinkle on the almonds.

Drizzle on a small amount of the Balsamic Syrup.


To make the vinaigrette: Whisk the Balsamic Syrup, vinegar, mustard, and salt in a medium stainless steel bowl. Gradually whisk in the oil until the mixture is emulsified. Whisk to blend. Makes about 1 cup.


To make the syrup: Combine the balsamic vinegar and shallots in a medium non-reactive saucepan over low heat. Gently simmer until the liquid is reduced to about 1/3 cup, increasing the heat slightly at the end, but watching carefully to avoid scorching, about 30 minutes.


Strain the syrup, pressing out as much liquid as possible from the shallots.


Note: Fromage Blanc is a soft fresh white cheese available at cheese stores and many upscale markets.





This chocolate delight will definitely satisfy chocolate cravings and does

it with less fat and fewer calories.

Serves: 8


3/4 cup SPLENDA(r) Granular

3 tbsp. cornstarch

1/8 tsp. salt

1 tbsp. butter flavored granules

2 cups fat-free milk (I used 2 % milk)

3 oz. semi-sweet chocolate (You can use about 1/4 cup cocoa powder, but add

more Splenda(r) also you must stop and stir it REAL often)

1 1/2 tsp. vanilla extract

1 tbsp. margarine

1 pre-baked 9" pie crust


Crust: Use a pre-made, pre-baked 9" pie crust or bake a pre-made pie crust

according to its package directions. (I used a pre-made Keebler Shortbread

Cookie crust)



Mix together SPLENDA(r), cornstarch, salt and butter granules in a 2 quart

microwave-safe glass bowl. Slowly add milk and stir so that mixture does not

clump together.

Microwave on high for 4 minutes.


Stir making sure that the clumps of cornstarch are smoothed out.

Microwave on high for 2 minutes.


Stir to smooth out cornstarch and add chocolate.

Microwave on high for 2 minutes.

Stir again and add margarine and vanilla.

Cover mixture with plastic wrap so that the wrap touches the surface of the

filling. Let cool for 15 minutes.

Remove wrap and pour filling into pie shell. Cover with plastic wrap and

refrigerate for 3 hours.




10 3/4 ounces Chicken Broth -- (1 can)

2 1/2 tablespoons Flour

1 1/2 cups Pork center loin chops -- cubed

1/8 teaspoon Black Pepper -- freshly ground

1 cup Sweet Potatoes -- cubed, baked

1/4 cup Onion -- chopped

1 cup Peas, frozen -- thawed

2 cans Biscuit Dough, lowfat -- uncooked


Thicken broth with flour. Mix all ingredients, except biscuits, and place in casserole dish. Bake at 400 degrees F. for 20 minutes. Slice biscuits in half and flatten with hand. Remove casserole from oven and top with biscuits; return to oven and bake until biscuits are brown, about 15 minutes.




This is a delicious way to present summer fruits -- if you are in a hurry you can use purchased pie shells. Keep them cold, roll them gently on a floured board, and to patch the dough, wet the edges and press together. The trick to good pastry is to keep it cold!


1 + 2/3 cups all-purpose flour

1 tsp. salt

1 tsp. sugar

8 Tbs. cold unsalted butter, cut into 1/2-inch dice

1/2 cup cold water

2/3 cup plus 1 tsp. sugar

3 Tbs. cornstarch

3 lbs. ripe but firm peaches (or nectarines), peeled and sliced 1/2-inch thick (6 cups)

1 cup blueberries, picked over


To make the dough, place the flour, salt, and sugar in a bowl, cut in the cold butter with a pastry cutter. When the mixture looks like breadcrumbs or oatmeal flakes, add the water and mix with the fingers of one hand to bring into a ball. Knead lightly to get the mixture to come together. Place in wax paper in the fridge to chill for at least 20 minutes.


To make the filling, in a large bowl whisk 2/3 cup of the sugar with the cornstarch. Gently toss in the peaches. Let sit for 15 minutes, tossing occasionally. Stir in the blueberries. Roll out the dough on a lightly floured surface to about 14 inches around. Or, cut 2, 6-inch rough circles. Transfer the rounds to a parchment-lined or non-stick baking sheet. Mound the filling into the center of the large or smaller rounds, brush the edges with water, and fold the sides up around the fruit leaving a large opening in the middle. Brush water on the top edges, sprinkle with the remaining sugar. Bake the galettes on the lower rack of a preheated 400 degree oven for about 35 minutes. Let cool for 5 minutes and remove from baking sheet.

Serves 6.







3 cups all-purpose flour

1 cup Baker's Sugar

12 oz. unsalted butter

1.5 tsp. Kosher salt

1/2 tsp. vanilla extract

2 tbsp. tea, such as Earl Grey

1 egg mixed with 1 tbsp. cold water

1/2 cup Baker's Sugar for rolling


Cream butter, sugar, vanilla and add the dry tea. Add the flour and salt in 3 additions. Roll into 2 logs about 1.5 inches diameter and about 9 inches in length and wrap in parchment paper or plastic wrap. Chill for at least 1 hour (will keep in freezer up to 1 month). Preheat oven to 350 degrees. Unwrap log and brush with egg-wash mixture. Roll logs in Baker's Sugar. Slice 1/4 inch slices to make cookies. Place cookies on a baking sheet and set in oven. Bake for 12-15 minutes. Cool completely.



(Makes One)


1 flour tortilla -- *health food stores have a sprouted wheat tortilla that

is delicious or try a flat bread

1/2 ounce low-fat cream cheese -- you can use less

1 ounce chicken breast without skin -- tuna, or whatever you have on hand

2 slices tomato -- chopped

1 romaine lettuce leaf -- shredded

1 green onion -- minced fine (optional)

1 teaspoon vinaigrette -- whatever you have on hand (Italian dressing)


Lay tortilla flat and spread cream cheese all over. In a small bowl, toss

lettuce, tomato and optional green onion with vinaigrette. Set aside.


Lay chicken out evenly over cream cheese. Spread lettuce mixture evenly on

top of the chicken.


Roll up like you would a sleeping bag and secure with a toothpick or just

place on a plate, seam side down. If this is for a lunch box, wrap securely

with plastic wrap




By Marlene Parrish, ucook.com contributor


One of the joys of eating in a Chinese restaurant is the promise of the doggie bag (well, a sturdy carton for leftovers). The meal portions are so generous, there are almost always the makings of another meal, especially if you are cooking for only one or two.


Even if all that's left after your restaurant dinner are a few bites of meat and vegetables and a little rice, take them home. You can make a quick rice pudding or a supper of fried rice.


The traditional version of fried rice calls for leftover cold rice, which is stir-fried with scrambled eggs, scallions and bits and pieces of either fresh or leftover meat, seafood and vegetables and a few shots of seasoning.


There are as many kinds of fried rice as there are cooks. Not to worry. Whatever your ingredients, the basic technique is pretty much the same.


But wait! Has this ever happened to you? You put soft and moist leftover rice in the fridge, but when you take it out, it has turned stiff and dry. It's not you; it's the rice. When long grain rice is refrigerated, it can become hard. It's called retrogradation. To reverse the process, heat leftover rice in a few tablespoons of water over low heat until warm. Also, leftover rice freezes well.


The same people who argue about politics and religion go into fits over how to cook the egg in the fried rice. It can be merely scrambled and forked into chunks or fried flat like a frittata, rolled and cut into julienne shreds. Plain or fancy, it's up to you.


Purists who don't want their fried rice sullied with soy sauce season it with salt. But for those who love it, mix a few tablespoons of soy sauce with a heat-seeking shot of chili oil, a minced fresh chili or a squeeze of Thai chili sauce. And serve extra sauce on the side if you want to boost the heat factor.


Give yourself an "A" if your finished dish is a confetti of color, crunchy with textures and seasoned enough to make your nose glad it led your face to dinner.


Here is a wonderful way to use doggie-bag duck and leftover rice. What, no duck? No problem. Substitute shrimp, chicken, or barbecued pork from your doggie-bag. See "doggie bag" recipes in this collection.




Raspberry Topping

6 cups Red Raspberries, divided

1 cup sugar

3 Tbsp. cornstarch

1/2 cup water

Cream Filling

1 8-oz Pkg. cream cheese, softened

1 cup whipped topping

1 cup confectioners' sugar


1 9" Graham Cracker Crust


Mash about 2 cups raspberries to measure 1 cup; place in a pan. Add sugar, cornstarch and water. Bring to a boil, stirring constantly; cook and stir 2 minutes longer. Strain to remove berry seeds if desired. Cool to room temperature, about 20 minutes. Meanwhile, for filling, beat cream cheese, whipped topping and confectioners' sugar in a bowl. Spread in bottom of crust. Top with remaining raspberries. Pour cooled raspberry sauce over top. Refrigerate until set, about 3 hours. Store in refrigerator. Serves 6-8



First Place blue ribbon at the 1999 State fair!!



1/2 cup softened butter

1/4 cup sugar

1 egg

1 1/2 cups unbleached white four


Orange Cream:

1/8 cup candied orange rind

1/4 cup boiling water (approx.)

1 cup sour cream

1 Tbsp sugar

2 Tbsp flour

2 Tbsp egg yolks


Blueberry filling:

1 cup blueberries; previously frozen, okay

water to cover in saucepan

1 Tbsp sugar

2 Tbsp cornstarch or arrowroot

Extra fresh Blueberries as needed for garnish


Start by boiling water to soak orange peel.


Cook berries in a single layer on the bottom of the sauce pan until mushy. add sugar, drain orange peal water and mix with arrowroot when cooled to dissolve, add the blueberries and stir until set, a few minutes.


Make a well in the middle of the pastry's flour, mix in by hand or wooden spoon :the butter, egg yolks and sugar until it forms a soft dough. chill


Rinse blueberry sauce pan and put in sour cream. Puree the egg yolks and softened rind in a food processor, add egg and rind mixture with flour and sugar to sour cream and cook together over a low flame.


Roll out chilled tart dough, cut with large round cookie cutter and place in mini-tartlet pan, fluting edges. Bake 12 min. at 350, chilling 1st for best results on a hot day.


Place Pastry cream in cooled tart shell, fresh blueberries and blueberry sauce on top, chill before serving. Will hold at room temperature.




8 ounces Italian salad dressing

4 pounds roast, trimmed

2 cups beef broth

6 carrots -- cut into 1 1/2" pieces

10 ounces frozen green beans

2 tablespoons all-purpose flour


Pour salad dressing over roast in a shallow baking dish; cover and

refrigerate 8 hours or overnight, turning roast occasionally.


Remove roast from marinade, reserving marinade. Place roast in a Dutch oven;

add beef broth. Cover and simmer 2 hours. Add carrots; cook 5 minutes. Add

green beans, cook 5 minutes. Add reserved marinade; cook, uncovered for 10

to 15 minutes or until liquid has decreased to about 2 cups. Add enough

water to liquid to measure 2 cups, if necessary.


Remove roast and vegetables to serving platter; keep warm. Combine flour and

a small amount of pan juices in a jar. Cover tightly, and shake vigorously.

Add to pan juices in Dutch oven; cook, stirring constantly, until gravy is

thickened and bubbly. Serve with roast. Yield: 8 servings.



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