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).


APRICOT GLAZED APPLE TART 
BAKED LENTILS WITH CHEESE 
BARBECUED BEAN SOUP 
BASIC CROCK POT BEANS 
BEAN AND CORNBREAD CASSEROLE 
BEAN SOUP 
BENGAL RED LENTILS 
BEST BEANS EVER 
BLACK BEANS AND CORN COMBO 
BLACK BEANS AND RICE SOUP 
BLACK BEANS I 
BLACK BEANS II 
BLACK BEANS III 
BLACK BEANS WITH SAFFRON RICE 
BOSTON BROWN BREAD 
BROWN RICE 
BROWN RICE WITH PINE NUTS 
BUTTERSCOTCH PIE 
CHESS PIES 
CHICKEN NOODLE SOUP 
CRABBY CRAB CAKES 
CRAZY CRUST APPLE PIE 
CREAMY POTATO SOUP 
CROCK POT BAKED POTATOES 
CROCK POT BLACK BEANS AND RICE 
DEEP DISH APPLE PIE 
DEEP DISH PEACH PIE 
DUTCH APPLE TART 
EGGPLANT AND PASTA CHARLOTTE 
EGGPLANT AND TOMATO STEW 
EGGPLANT AND ZUCCHINI CASSEROLE 
EIGHT LAYER CASSEROLE 
FALAFEL 
FRESH PEACH PIE 
GERMAN CHOCOLATE PIE 
GREEN CHILI CHEDDAR and POTATO STEW. 
HEARTY BEAN AND VEGETABLE STEW 
INDIAN YELLOW SPLIT PEAS 
KIRMIZI MERCIMEK KOFTESI 
LEMON SPONGE PIE 
LENTILS 
LENTILS AND RICE 
LENTILS WITH VEGETABLES 
LOW FAT CUMIN SPICED BLACK BEANS 
LOW FAT LEMONY LENTILS WITH PUMPKIN. 
MERCIMEK KOFTESI 
MEXICAN RICE 
NAVY BEAN SOUP 
NUT CRUNCH TOPPED PUMPKIN PIE 
OVEN BEEF STEW 
PASTRY SHELL SUPREME 
PEASE PORRIDGE 
PERSIMMON PIE 
PICKLED GREEN PEPPERS 
PINTO BEANS 
POOR MANS CAKE 
RANCH SAUSAGE STARS 
RED BEANS 
RISOTTO WITH ASPARAGUS 
SLOW COOKED BARBECUED RIBS 
SQUASH PIE 
STRIPED BASS FILLETS A LA MILANAISE. 
TEX MEX PINTO BEANS 
TINY TIM TARTS 
TIRAMISU 
WALNUT FUDGE PIE 
WALNUT PIE 


APRICOT GLAZED APPLE TART

2 cups flour
1/8 tsp salt
2 egg yolks
1/3 cup apricot preserves
sugar
butter
8 apples

In mixing bowl, combine and blend well the flour, 3 tbsp sugar, and the salt. Cut in 2/3 cup of butter until like cornmeal. With fork, mix egg yolks with 2 tbsp cold water and stir into first mixture. Shape in a ball, wrap, and refrigerate for one hour. 

Core, peel, and cut 6 apples into 8ths. Combine in saucepan with 2/3 cup sugar and 1/2 cup water; cook, covered, until apples are partially cooked. Pour into bowl and chill until cold. Roll out dough on board and line bottom and sides of a 9" spring-form pan. Prick bottom and bake at 425 deg. for 10 minutes. Put on rack. Core, peel, and slice remaining apples. Spoon cooked apple wedges into pastry shell and arrange apples in overlapping rows on top. Mix apricot preserves and 3 tbsp water and spread on apple slices. Dot with 5 tbsp butter.
Bake 25 to 30 minutes or until edges of apple slices are browned. Cool. Remove rim and serve warm.

BAKED LENTILS WITH CHEESE

1 pkg. (12 oz.) lentils, rinsed
2 cups water
1 bay leaf
2 teaspoons salt
1/4 teaspoon each Pepper, Marjoram, Sage, and Thyme leaves
2 large onions, chopped
2 cloves garlic minced
1 can (about 1 lb.) tomatoes
2 large carrots, cut in 1/8-inch-thick slices
1 stalk celery, thinly sliced
1 green pepper, seeded and chopped
2 tablespoons chopped parsley
1 1/2 cups (6 oz.) shredded sharp cheddar cheese

Place lentils in a shallow 3-quart casserole or 9 by 13-inch baking dish along with the water, bay leaf, salt, pepper, marjoram, sage, thyme, onions, garlic, and tomatoes and their liquid. Bake, covered, in a 375 Degree oven for 30 minutes. Remove from oven and stir in carrots and celery. Cover and bake for about 40 minutes more.. Or until vegetables are tender. Remove from oven and stir in green pepper and parsley. Sprinkle cheese on top. Return to oven and bake, uncovered, for 5 more minutes or until cheese is melted. Makes 6 servings. 

BARBECUED BEAN SOUP

1 lb great Northern beans, soaked
2 tsp salt
1 med onion, chopped
1/8 tsp ground pepper
2 lb beef short ribs
6 cups water
3/4 cup barbecue sauce

Place all ingredients in crock-pot except barbecue sauce. Cover and cook on Low 10 to 16 hours. Before serving, remove short ribs and cut meat from bones. Return meat to crock-pot. Stir in barbecue sauce before serving.

BASIC CROCK POT BEANS

2 onions, chopped
2-3 cloves garlic
1 lb dried beans, soaked 4 hours or overnight
1-2 bay leaves
water to cover

Put in crock pot and cook about 4-6 hours on high or overnight on low. Beans should be soft (small white beans take longest, pinto beans shorter)

Add spices, veggies, etc. (see below) cook about another hour.

Spices:, veggies, etc:

1) 1 tsp dried cumin, 1 tsp paprika, 1/4 tsp cayenne pepper, 1-2 Tbsp. soy sauce, a few chili peppers, chopped, chopped green pepper, can chopped tomatoes, some frozen corn. (Good with black beans) 1/2 tsp liquid smoke tastes good added.

2) 1 tsp cumin, 1 can chopped green chilies, chopped green pepper,
1 Tbsp soy sauce (good with white beans).

3) 1-2 Tbsp soy sauce, 1/4 cup molasses, 1/4 tsp cayenne, 1/2 tsp dried mustard, (good with pinto or black eyed peas)

Garbanzo beans are good to use as a substitute in chicken recipes, so you can freeze them with just the onions and garlic. Frozen black eyed peas are also a good staple to have on hand. 
BEAN AND CORNBREAD CASSEROLE
Serves 6

1 medium onion, chopped
1 medium green bell pepper, chopped
2 cloves garlic, minced
16 oz can red kidney beans, undrained
16 oz can pinto beans, undrained
16 oz can diced tomatoes, undrained
8 oz can tomato sauce
1 teaspoon chili powder
1/2 teaspoon black pepper
1/2 teaspoon prepared mustard
1/8 teaspoon hot sauce
1 cup yellow cornmeal
1 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 1/4 cups milk
2 eggs, beaten
3 tablespoons vegetable oil
8 1/2 oz can cream-style corn

Lightly grease Crock-Pot. In a skillet over medium heat, cook onion and green bell pepper until tender. Transfer to Crock-Pot. Stir in kidney beans and pinto beans. Add diced tomatoes, tomato sauce, seasonings, and hot sauce. Cover and cook on High for 1 hour.

In a mixing bowl, combine cornmeal, flour, baking powder, salt, and sugar. Stir in milk, eggs, vegetable oil, and cream-style corn. Spoon evenly over bean mixture. Cover and cook on High for 1 1/2 to 2 more hours. Serve.

BEAN SOUP

1 lb dried lima beans (or probably any kind of bean)
1 stalk celery 
3 carrots 
quarter cabbage 
1/3 lb spinach 
6 cups stock
pepper
salt
garlic powder 

Soak lima beans. 
In a crock pot, place sliced celery, sliced carrots, and cut-up cabbage and spinach. Add soaked and drained beans. Add stock, and cook on low for 8 hours (you may want to put this on high near the end.) While still in the pot, add lots of garlic powder and freshly ground black pepper to taste, salt if you like. Serve with bread.

BENGAL RED LENTILS

1/2 cup red lentils
6 hot green chilies
1/2 tsp turmeric
4 1/2 cups water
1/2 tsp coarse salt

4 tbsp ghee or vegetable oil
1 cup minced onion
1 tbsp grated ginger
1 cup finely chopped tomatoes

2 tbsp ghee or vegetable oil
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1 tsp mustard seeds
1/2 tsp black onion seeds
4 bay leaves
4 dry red chili pods
2 tsp minced garlic

Wash lentils and boil together with other ingredients from first list. Stir often to prevent lumping. Cook over medium heat, partially covered, for 25 minutes. Cover, reduce heat, and cook an additional 10 minutes. The dal is essentially done at this point and can be served as is. The next few steps make it a more
special presentation.

While the dal is cooking, heat the ghee in a pan over high heat. Add the onions and fry, stirring constantly, until brown (about 10 minutes.) Add the ginger and tomatoes and continue frying for another 8 minutes until the tomatoes are reduced and thick. Stir constantly.

Blend the fried onion-tomato paste into the dal and continue cooking for another 10 minutes. Keep the dal on a low simmer while you make the spiced butter.

Have the spices in separate piles ready for use. Heat the ghee in a small pan over medium high heat. When it is hot, add the cumin, fennel, mustard, and onion seeds. The mustard seeds should be spattering in about 15 seconds. Add the bay leaves and chili pods and fry another 15-20 seconds, constantly turning and tossing the spices. Turn off the heat, add the garlic and let it sizzle for
about 20 seconds. Pour entire contents of the pan into the dal. Mix and serve.

BEST BEANS EVER

8 slices bacon, cooked and crumbled
1 pound ground beef
1 cup onions, chopped
1 can (1 lb. 14 oz) pork and beans
2 cans (8 1/4 ounces) garbanzo beans, drained
1 can (15 ounces) dark red kidney beans, drained
1/2 cup catsup
3/4 cup brown sugar
2 tablespoons vinegar
2 teaspoons mustard
2 teaspoons salt

Fry beef and onions together until beef is done. Set aside. Mix catsup,
sugar, vinegar, mustard, and salt. Combine bacon, beef, beans, and catsup
mixture. Bake at 350 for 45 minutes

BLACK BEANS AND CORN COMBO

1 Tbsp plus 1 tsp vegetable oil
1 cup chopped onions
1 cup diced carrots
1 cup chopped celery
2 cloves garlic; minced
1/4 tsp dried thyme
1/2 tsp dried oregano
1 cup water
1 packet instant vegetable flavored broth
1 tsp Worcestershire sauce
1 10 oz pkg frozen corn, thawed
12 oz cooked black beans

Heat oil in large, non stick skillet over medium heat. Add onion, carrots, celery and garlic. Cook until vegetables are tender, adding small amounts of water, as necessary to prevent drying. Reduce heat to low. Add remaining ingredients, cover and cook until heated through, stirring occasionally. Serves 4

BLACK BEANS AND RICE SOUP

1 medium onion, chopped
3 carrots, thinly sliced
2 stalks celery, thinly sliced
4 cloves garlic, minced
1/2 tsp. ground cumin
1 1/2 tsp. dried basil
1/2 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. Tabasco sauce
2 16 oz. cans black beans, drained and rinsed
1 14 1/2 oz. can crushed tomatoes
2 14 1/2 oz. cans broth
1 1/2 cups cooked rice

Combine all ingredients except rice in crock pot. Cover and cook on low 8 to 10 hours (high 3 to 4 hours). Add cooked rice before serving. 8 servings.

BLACK BEANS I

1 lb. black beans
1 medium to large onion
1 medium green pepper
3 cloves garlic
1 tsp oregano
2 tsp salt
pepper to taste
1 tsp sugar
1 tsp vinegar
1/2 cup olive oil
2 bay leaves
12 green olives

Procedure to soften beans: Look through beans and discard any rocks and ugly beans.

Using a pressure cooker (best method) - put the beans in the pot (spread them on the bottom) and add enough water to have 2 fingers of water over the beans. Add a big slice of the green pepper. Cover and cook for 20 minutes (this is 20 minutes after the pressure cap starts rocking)

Without pressure cooker - The night before, put beans in a pot and cover with water just as in the pressure cooker method. Let sit overnight. Add a big slice of green pepper and boil covered for about 2 hours until softened. After beans are softened: Sauté chopped onions, crushed garlic, chopped peppers in olive oil. Add the sautéed mixture, pepper, oregano, bay leaves and salt to beans.

Cover (if you're using pressure cooker don't cook in pressure, just cover the pot without tightening the cover like a normal pot) and boil at low to medium heat for 1/2 hour. Don't let it full boil, it has to be in between simmering and boiling.

Add the olives and cook for 15 to 30 minutes more uncovered, until it reaches the consistency you want. Some people like the water to thicken more than others, but keep in mind that it will always thicken more after cooked and settled. A couple minutes before they are done, add sugar, vinegar and more salt if desired. Cook for a couple more minutes. You will have to taste for salt as you cook them, but for 1lb., 2 tsp should be enough.

If you want to double the recipe, you don't need to double the olive oil, just add enough to be able to sauté the ingredients. You also don't need to double the olives. You will probably need more than double the salt. And for each lb. of beans you need 2 fingers of water over the beans (so 4 fingers for 2 lbs.).

BLACK BEANS II

1 pound black beans, dried
6 cups chicken stock
4 tablespoons olive oil
1 cup yellow onion, minced
1 plum tomatoes, chopped
1/2 cup green bell pepper, minced
1/4 cup cilantro, chopped
1 tablespoon balsamic vinegar
1 tablespoon sugar
2 teaspoons soy sauce
1 1/2 teaspoons oregano
1/8 teaspoon lemon pepper seasoning
1 clove garlic, minced
1/4 pound ham, in 1/2" pieces
salt
sour cream
cilantro sprigs

Soak the beans overnight in cold water. Drain. Place the beans in a large, heavy pot, cover with water and simmer for four hours, adding some stock to cover the beans as the liquid is reduced. Meanwhile, heat the oil in a skillet over medium high heat. Sauté the onion until golden, then add the remaining ingredients except the ham, salt and garnishes. Simmer for three minutes, stirring. Stir the ham and the contents of the skillet into the beans. Simmer, covered, for two hours, stirring and adding more stock to cover the beans as necessary. Season with salt and serve with sour cream and sprigs of cilantro.

BLACK BEANS III

1 lb black beans, rinsed
2 large onion, coarsely chopped
3 green bell peppers, coarsely chopped
1 cup olive oil
6 oz tomato paste
2 garlic cloves, minced
1 Tbsp salt
1/2 tsp pepper
1 tsp oregano
1 tsp sugar
2 Tbsp vinegar, white

Soak beans in water to cover--overnight. In same water bring to boil, lower heat, and cook beans slowly till tender, adding more water if needed. Drain and reserve liquid. Set aside. Sauté onions and green peppers in olive oil until tender. Cool slightly and puree in a blender. Combine with tomato paste, garlic, salt, pepper and oregano. Cook while stirring for 5 minutes. Add beans and
cook for 10 minutes more, adding reserved liquid to thin to slightly syrupy consistency. Blend in sugar and vinegar and adjust seasonings. Cool and refrigerate. Reheat gently, adjusting seasonings, and serve with pork or beef roast.

BLACK BEANS WITH SAFFRON RICE 
(Vegetarian)

2 cups black beans
4 cups water
1 onion, halved
3 bay leaves
6 garlic cloves
2 cups rice
1/3 teaspoon saffron

6 tomatoes, seeded and chopped
2 cups onions, chopped
6 tablespoons olive oil
2 tablespoons wine vinegar
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
4 tablespoons fresh basil or parsley
black pepper

Rinse and sort the beans. Put into a large, heavy pot with lid. Cover with the 4 cups water. Bring to a boil, cover, and remove from heat. Let stand for 2 hours.

Add the halved onions, bay leaves and garlic to beans. Place over low heat and cook, covered, until beans are tender; about 1-1/2 to 2 hours. Check water and add more if needed while cooking.
Remove and discard the onion, bay leaves and garlic cloves. Keep beans warm.

Prepare the garnish about 1 hour before serving. Place the tomatoes and onion into a serving bowl. Add the olive oil, vinegar, cumin, cayenne, parsley or basil and black pepper to taste. Toss to blend.

Bring 4 cups water to boiling in a heavy saucepan with tight fitting lid. Add the rice and saffron threads (do not use too much saffron). Stir well, cover, reduce heat and simmer for 20 minutes or until the rice has absorbed all the water.

To serve, place the rice, black beans, and the garnish into separate bowls. Guests can serve themselves by placing a serving of rice, topping with the beans and lastly with the garnish on their plates.

BOSTON BROWN BREAD

1/2 cup whole wheat flour
1/4 cup all-purpose flour
1/4 cup cornmeal
1/2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1 egg, beaten 
3/4 cup buttermilk
1/4 cup molasses
2 Tbsp. sugar
2 tsp. cooking oil
2 Tbsp. raisins, finely chopped
1/2 cup warm water 

In a mixing bowl, stir together whole wheat flour, all-purpose flour, cornmeal, baking powder, baking soda, and salt. In a small bowl, combine egg, buttermilk, molasses, sugar, and oil. Add egg mixture to flour mixture, stirring just until combined. Stir in raisins. Pour mixture into 2 well-greased 1-pint straight-sided
wide mouth canning jars; cover the jars tightly with foil. Set jars in crock pot. Pour 1/2 cup warm water into the crock pot around the jars. Cover; cook on HIGH setting about 2 hours, or till a wooden toothpick inserted near the centers comes out clean. Remove jars from cooker. Cool 10 minutes. Carefully remove bread from jars. Cool completely on rack before cutting.

BROWN RICE WITH PINE NUTS

1 1/2 cups long-grain brown rice
3 cups water
1 onion, chopped
2 tablespoons corn oil
1 tablespoon ground cumin
black pepper, to taste
1 tablespoon fresh parsley, minced
1/4 cup pine nuts

Soak brown rice in water at least 2 hours, or overnight.

Heat oil in a heavy skillet with tight-fitting lid. Add chopped onion and sauté until golden brown and limp. Add rice and soaking water along with cumin and pepper. Bring to a boil, reduce heat, and cover. Cook at a simmer for about 20 minutes. Rice should be tender and water should be absorbed. When rice is done, add chopped parsley and pine nuts. 
Serving Ideas : Serve with baked chicken and a green salad.

BROWN RICE

2 cups chicken broth
1 cup brown rice
1/2 Onion, chopped
1-2 Tbsp butter or margarine
1/2 cup celery, chopped
!/2 cup carrots, shredded

Melt butter in sauce pan. Add onion, celery, and brown rice. Sauté for 10 minutes or so until some of the rice begins to pick up color from the sautéing. Add chicken broth and carrots, cover and simmer on low for about an hour. Check at 45 minutes and if seems too dry, add some more broth or water. Salt and pepper to taste. The cooked rice should be more "sturdy" than white rice, but not crunchy or hard....It has more texture than other rices.

BUTTERSCOTCH PIE

1 cup brown sugar
2 tbsp butter
1 tbsp flour
1 egg
1 cup milk
1 tsp vanilla
1/4 tsp salt

1 baked pastry shell

Boil the sugar and butter together until soft. Set aside. Beat the egg yolk well and add to the flour, then add the milk. Beat this until very smooth. Combine with the sugar mixture and cook until the mixture thickens. Remove from heat and add salt and flavoring. Pour into a pastry-lined pan, and cover with a meringue made by beating the white of the egg stiff, and adding 1 tsp sugar. Bake at 450 deg. for 10 minutes; reduce heat to 350 deg. and bake 30 minutes more.

CHESS PIES

1 cup butter
2 cups brown sugar
4 eggs
1/2 cup heavy cream
3/4 cup walnuts, coarsely chopped
3/4 cup pecans, coarsely chopped
1 cup raisins
1 cup currants
1/2 tsp vanilla
1/2 cup bourbon

Cream butter and sugar, then beat in eggs, one at a time. Add remaining ingredients and mix well. Spoon into pie pans. (The filling will look curdled.)
Bake at 450 deg. for 15 minutes, then reduce to 325 deg, and bake 15 to 20
minutes more, until filling is set. Cool on cake racks, and serve with spiced
whipped cream topping.

Topping: 1 cup whipping cream, whipped
2 tbsp sugar
1 tsp cinnamon
1/4 tsp nutmeg
1 tbsp finely chopped candied ginger

CHICKEN NOODLE SOUP

5 cups chicken broth
1 onion, chopped or sliced
1/2 cup sliced celery
1/2 tsp. thyme
1/8 tsp. pepper
12 oz. canned chicken
1 tbsp. parsley
5 oz. noodles
1/3 cup carrots, sliced
3 cloves garlic, minced

In a 4 quart pan, combine broth, onions, celery, carrots, garlic, thyme and pepper. Bring to a boil over medium heat and cook 3 minutes. Add chicken and
cook for 8-10 minutes. Stir in parsley. Cook noodles in a separate pan for
8-10 minutes. Drain and add to chicken mixture. Heat through. 

CRABBY CRAB CAKES

1 pound lump crabmeat
1/4 cup mayonnaise
1/2 of large yellow onion diced
1/4 of large red bell pepper diced
1 and 1/2 to 2 cups finely crushed soda crackers
2 eggs lightly beaten
1/2 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon curry powder
1 tablespoon Worcestershire sauce
4 tablespoons butter (only butter, no substitutes!)
4 tablespoons canola or other oil (not olive)

Pick through crabmeat to check for shells, and place in large bowl. Can add
fresh rock shrimp or other shellfish with crab if desired, just bump up the moist ingredients. Add mayonnaise, onion and red bell pepper. Beat eggs in separate bowl and add dry mustard, salt, cayenne pepper, curry powder and Worcester-shire and stir together. Add to crab mixture. Stir thoroughly. Stir in 3/4 cup cracker crumbs. Form 6 inch patties and press into remaining cracker crumbs so cakes are well coated. Refrigerate for at least one hour, overnight works well too. Heat butter and oil in shallow skillet and cook on medium heat until golden brown on each side.

CRAZY CRUST APPLE PIE

1 cup flour
1 tsp baking powder
1/2 tsp salt
1 tbsp sugar
1 egg
2/3 cup shortening
3/4 cup water

In small mixer bowl, combine the above ingredients. Blend well. Beat two minutes with the mixer. Pour into a 9-iinch pie pan.

1 can (1 lb 5 oz) apple pie filling
1 tbsp lemon juice
1/2 tsp apple pie spice

Combine the above; pour into center of the batter poured into the pie pan.
Do not stir. Bake at 425 degrees for 45 to 50 minutes.

CREAMY POTATO SOUP

4 medium potatoes, peeled and cubed
2 cups water
1 tbsp. celery flakes
1 onion, chopped
2 tsp. chicken bouillon granules
1/8 cup margarine
1/8 cup flour
1 tsp. salt
1/4 tsp. pepper
2 cups milk

Combine potatoes, celery flakes, onion, water and bouillon; bring to a boil.
Reduce heat; cover and simmer for 20-25 minutes or till potatoes are tender.
Stir in flour, salt, margarine and pepper. Gradually add milk and bring to a boil. 

CROCK POT BAKED POTATOES
Fill Crock-Pot with desired number of washed potatoes and cover each potato with foil. Add about one cup water. Cook on Low for about four hours.

CROCK POT BAKED POTATOES

10 to 12 potatoes

Prick potatoes with fork and wrap in foil. Fill crock pot with potatoes. Cover and cook on low 8 to 10 hours. High 2 1/4 to 4 hours. Do not add water!

CROCK POT BLACK BEANS AND RICE

1 1/2 lb dried black turtle beans
1 large bell pepper, diced
1 hot pepper (optional)
Tabasco (optional)
4 onions, diced
6 cloves garlic, chopped
3/4 cup celery, diced
1/4 cup parsley, chopped 
2 tbsp oregano, chopped
2 tbsp basil, chopped
2 bay leaves
pinch ground cloves 
1/2 tsp ground cumin
4 beef boullion cubes
1 lb lean bulk pork sausage
1 lb pork, boneless cubed
1 lb stew beef chunks
1/2 lb ham, smoked (1/2" cubes)
1 1/2 lb smoked link sausage cut into 1" to 2" lengths
Salt and pepper to taste
2 tbsp vinegar 

Beans: Wash and look for gravel then soak overnight in a bowl being sure beans are well covered with water. For cooking use a large crock pot.

Meats: First, brown bulk sausage in a skillet and pour off excess grease. Add other meats and stir to brown. Add bell pepper, onion,garlic, celery, and spices. Salt and pepper moderately, taste after cooking several hours and add more if needed.

Add beans and soak water. If necessary add more water to cover entire ingredients by at least two inches. Stir in four bouillon cubes. Cover and cook on crock pot high for three hours then turn to low for at least six hours.

If you enjoy hot and spicy foods, add the hot pepper (jalapeno, habanero or whatever you like) and Tabasco. If you don't like it hot, then leave them out or serve the Tabasco at the table.

Serve beans and meat over rice. I have found brown rice to be quite tasty but white rice is fine too. Serve in a soup bowl and top with fresh chopped onion.

DEEP DISH APPLE PIE

6 apples
1/2 cup granulated sugar
3 tbsp water
1/2 tsp pumpkin pie spice
1 cup sifted flour
1/2 cup brown sugar
1/2 cup butter

Pare and slice apples and place in greased 1 1/2 qt. casserole dish. Add granulated sugar and water. Combine spice, flour, and brown sugar. Cut in butter with pastry blender until crumbly. Sprinkle over apples. Bake uncovered
at 350 deg. for 1 hour.




DEEP DISH PEACH PIE

5 cups sliced fresh peaches
2 tbsp flour
3/4 cup sugar
1/2 tsp cinnamon
1 tsp butter
1 package refrigerated cookie dough

Mix peaches, flour, sugar, and cinnamon. Put into an 8-inch square baking pan.
Cut butter into small pieces over top of peaches. Arrange 1/4 inch slices of cookie dough in rows over top of peaches. Bake at 350 deg. for 1 hour. Cool for about two hours before serving. Top with whipped cream or ice cream.

DUTCH APPLE TART

pastry for one deep dish pie

5 apples
1 tbsp flour
1 cup sugar
1/4 tsp nutmeg
2 tsp butter

Line deep dish with pastry. Sprinkle 1 tbsp flour and 1/4 cup sugar on the bottom of the crust. Peel and quarter apples, and place, cut side down. Cover with balance of sugar, dot with butter and sprinkle with nutmeg. Bake at 350 deg. for 35 minutes, or until apples are baked and rich syrup has formed.

EGGPLANT AND PASTA CHARLOTTE

Tomato Sauce:
1 onion, chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
2 tablespoons olive oil
2 cloves garlic, crushed
2 cans tomatoes, (14-ounce)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 bay leaf
1/2 cup red wine, vegetable broth or water
salt
freshly ground black pepper

Charlotte:
2 eggplants (about 1 pound total)
salt
olive oil
14 ounces rigatoni
6 tablespoons butter
1/2 pound mozzarella cheese, grated
1/4 cup grated parmesan cheese
1/4 cup grated aged cheddar cheese
1 tablespoon dried oregano
freshly ground black pepper
2 tablespoons fine dry bread crumbs

Tomato Sauce:
Sauté onion, celery and carrot in oil in medium saucepan until soft but not browned, about 10 minutes. Add garlic, tomatoes, basil, oregano, bay leaf and wine. Cook gently, stirring occasionally, until tomatoes have reduced to puree, about 20 minutes. Remove bay leaf, then puree sauce in blender or food processor. Season to taste with salt and pepper. More liquid can be added if thinner sauce is desired.

Charlotte:
Slice eggplants diagonally into 1/4-inch slices. Place eggplant in colander and sprinkle each layer generously with salt. Place weight (like pot cover) over eggplant and let drain 30 minutes. Rinse and drain well, squeezing gently to remove excess liquid, and pat dry. Sauté eggplant slices in skillet with little olive oil until soft and lightly browned, 2 to 3 minutes on each side. Drain well on paper towels. Cook rigatoni in large pot of boiling water until almost done; it should be a bit undercooked. Drain well, then return pasta to pot with 2 tablespoons tomato Sauce and mix well. Melt butter in remaining tomato Sauce. Pour sauce over rigatoni and mix together with mozzarella, parmesan and Cheddar cheeses. Add oregano and salt and pepper to taste.

Arrange eggplant slices over base and sides of 8-inch-round springform pan brushed with olive oil Make sure slices in base of pan radiate attractively from center and that all gaps are filled. Spoon pasta mixture into pan, press down lightly and sprinkle with bread crumbs. Bake at 375 degrees 20 minutes.

Remove from oven and let charlotte stand 15 minutes to settle and allow flavors to develop. Slip knife around edges of pan and turn charlotte out onto warmed serving dish. Press any fallen eggplant slices back in place and serve immediately. 6 main-course, 8 appetizer servings.





EGGPLANT AND TOMATO STEW

2 pounds eggplant
1 teaspoon capers
8 tablespoons olive oil
basil leaves
1 pound onion, chopped
salt to taste
2 ounces green celery, chopped
2 tablespoons vinegar
1 pound ripe tomatoes, peeled, seeded and diced
8 ounces green olives

Slice and salt the eggplant. Place a weight over and let them drain for one hour to rid them of the bitter water .

Next, wash, dry, and dice the eggplant and sauté‚ in olive oil Cook until tender but still crisp and set aside. Sauté the onion and the green celery in 4 tablespoon oil. When the onion- celery mixture is golden brown, add the tomatoes, olives, capers, and let cook for 10 minutes. Combine the whole with the eggplants, add chopped basil and salt to taste. Toss and serve.

This dish can be served warm or cold (room temperature) and as an antipasto.

Caponata is also served in a sweet-and-sour version, in which 1 tablespoon raisins and 1 tablespoon pine nuts are added to a dressing of 1/2 cup vinegar and 1 tablespoon sugar, reduced by one third. Add dressing to caponata, toss well and serve

EGGPLANT AND ZUCCHINI CASSEROLE

1 large eggplant, diced
2 large zucchini, diced
1 medium onion, chopped
1 tomato, diced
1 teaspoon dried thyme
2 cups (8 ounces) shredded Colby cheese
salt
ground black pepper
1 (8 ounce) package stuffing mix

1 Place eggplant, zucchini, tomato, onion into a large skillet. Season with thyme, salt, and pepper. Cook and stir over medium low heat for 15 to 20 minutes. Remove from heat.

2 Preheat oven to 350 degrees F. Grease a 2 quart casserole dish.
3 Layer vegetables, cheese, and dry stuffing mix in the dish until all ingredients have been used, ending with cheese.

4 Bake for 30 to 40 minutes. Makes 5 to 6 servings

EIGHT LAYER CASSEROLE

1/2 pound lean ground beef
2 tablespoons imitation bacon bits
1 small onion, chopped
15 oz can tomato sauce
1/2 cup water
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2/3 cup long-grain rice
8 3/4 oz can whole-kernel corn, drained
1/2 cup chopped green bell pepper

Crumble ground beef evenly over bottom of a slow cooker. Sprinkle with bacon bits, then onion. In a medium bowl, combine tomato sauce, water, chili powder, salt, and black pepper; pour half over beef and onion layers. Sprinkle rice evenly over top, then corn. Top with remaining tomato sauce mixture, then bell pepper. Cover and cook on LOW about 5 hours or until rice is tender.

FALAFEL

4 cups cooked chickpeas (2 cups, soaked 1.5 hours, boiled until very soft)
2 beaten eggs
3 cloves garlic, crushed
1/2 cup finely minced celery
1/2 cup finely minced scallions
1/2 tsp ground cumin
3 Tbs tahini
1/2 tsp tumeric
3 Tbs flour1-2 tsp cayenne
dash black pepper
1 1/2 tsp salt

Mash chickpeas well (make sure they are cooked well enough to be mashable). Combine with other ingredients. Chill well. With floured hands, make the batter into one-inch-diameter balls. Dust each one lightly with flour. Heat a two inch pool of oil in heavy skillet to 365 degrees. Deep fry falafel until golden brown, serve immediately.

Peel, seed and slice cucumber, cube tomato. Take a handful of alfalfa sprouts and tuck them into a pita with some ranch dressing.

FRESH PEACH PIE
and variations

pastry for 2-crust 9-inch pie

5 cups fresh sliced peaches
3/4 cup sugar plus 1 tbsp sugar, divided use
2 tbsp tapioca
1 tbsp lemon juice
1/8 tsp cinnamon
dash salt
1 tbsp butter, cut into bits

Combine peaches, 3/4 cup sugar, tapioca, lemon juice, cinnamon, salt, and butter. Line a 9-inch pie pan with pastry. Pour in peach mixture. Cover with top crust, seal, flute, and prick. Brush lightly with cold water; sprinkle with 1 tbsp sugar. Bake on lowest oven rack at 400 deg. for 40 to 50 minutes

Variations:

1. Peach and Strawberry pie: use 3 cups fresh peaches and 2 cups strawberry halves. Use 1/4 tsp almond extract instead of cinnamon.

2. Peach and Blueberry pie: use 3 cups fresh peaches and 2 cups blueberries.

3. Peach and Apple pie: use 3 cups fresh peaches and 2 cups sliced apples.

4. Peach and Pear pie: use 3 cups sliced peaches and 2 cups sliced pears.

GERMAN CHOCOLATE PIE

1 pkg German chocolate
1/4 cup butter
1 2/3 cup (14 1/2 oz can) evaporated milk
1 1/2 cup sugar
3 tbsp cornstarch
1/8 tsp salt
2 eggs
1 tsp vanilla

1 unbaked 9-inch pie shell - or 2 unbaked 8-inch pie shells
1 1/3 cup coconut
1/2 cup chopped pecans
Melt chocolate with butter, and blend. Gradually blend in milk. Mix sugar, cornstarch, and salt. Beat in eggs and vanilla. Gradually blend in chocolate mixture. Pour into pie shell/s.

Combine coconut and nuts; sprinkle over filling. Bake at 375 deg. for 45 minutes. Filling will set while cooling. Cool at least 4 hours before cutting.

GREEN CHILI CHEDDAR and POTATO STEW 

1 medium size onion, thinly sliced
1 stalk celery, thinly sliced
2 medium size pear-shaped (Roma-type) tomatoes, seeded and chopped
4 cloves garlic, minced or pressed
1 teaspoon each chili powder and ground cumin
1/2 teaspoon dry oregano
1 small can (about 4 oz) diced green chilies
1/4 cup lightly packed cilantro leaves
1.5 pounds small thin-skinned potatoes (each about 2 inches in diameter),
scrubbed and cut lengthwise into sixths
2 vegetable bouillon cubes
2 cups boiling water
salt
1 cup (about 4 oz.) shredded sharp Cheddar cheese
Cilantro sprigs (optional)

In a 4-quart or larger electric slow cooker, combine onion, celery, tomatoes, garlic, chili powder, cumin, oregano, chilies, cilantro leaves, and potatoes. Dissolves bouillon cubes into boiling water; pour bouillon over potato mixture. Cover and cook at low setting until potatoes are very tender when pierced (8-10 hours).

Scoop out about 2 cups of the potatoes with a little of the liquid; whirl in a blender or food processor until pureed. Return puree to cooker. Increase heat setting to high; cover and cook until stew is heated through (about 20 more minutes). Season to taste with salt. Ladle into wide, shallow bowls; sprinkle evenly with
cheese. Garnish with cilantro sprigs, if desired. Makes 4 servings.

HEARTY BEAN AND VEGETABLE STEW

1 lb assorted dry beans
2 cup vegetable juice
1/2 cup dry white wine
1/3 cup soy sauce
1/3 cup apple or pineapple juice
vegetable stock or water
1/2 cup celery, diced
1/2 cup parsnips, diced
1/2 cup carrots, diced
1/2 cup mushrooms, diced
1 onion, diced 
1 tsp basil, dried
1 tsp parsley, dried
1 bay leaf 
3 clove garlic, minced
1 tsp black pepper, ground
1 cup rice or pasta, cooked

Sort and rinse beans, then soak overnight in water.

Drain beans and place in crock pot. Add vegetable juice, wine, soy sauce, and apple or pineapple juice. Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid) or a stew (less). The juice adds just a tad of sweetness and the soy sauce adds depth and the tang of salt.

Cook at high for 2 hours. Add vegetables, herbs, and spices, and cook for 5-6 hours at low until carrots and parsnips are tender. When tender, add rice or pasta and cook for one additional hour.

NOTES: For beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby lima, lentil, and green and/or yellow split peas.

INDIAN YELLOW SPLIT PEAS
4 Servings

1/2 cup yellow split peas
5 cups water
1/2 tsp turmeric
1 tsp salt
1/2 tsp crushed red pepper

2 Tbsp ghee
2 Tbsp chopped onions
1 clove garlic, minced
1 tsp cumin seeds

Combine peas, water, turmeric, salt and pepper in a pot over medium heat and cook for about 30 minutes, or until peas have disintegrated and sauce has thickened to desired consistency. Stir every 10 minutes or so and watch to make sure peas don't boil over. Remove from heat when done.

Heat ghee in a small frying pan and add onions, garlic, and cumin. Saute until onions and garlic are just turning brown. Pour tarka into the dal. Mix well, cover and leave for 10 minutes. Serve with steamed rice or roti.

KIRMIZI MERCIMEK KOFTESI
(Red Lentil Burgers)

1 cup red lentils 
1 1/2 cups hot water 
1 vegetable bouillon cube 
1/4 cup fresh, chopped parsley 
3 cloves garlic, minced 
1 large onion, finely minced 
1 tablespoon cumin 
1 teaspoon crushed red pepper 
corn flour for binding 
cooking spray or oil 

Boil the lentils with the bouillon and water. When the lentils are cooked, all the water should be absorbed. If the lentils are watery, let them sit to absorb the rest of the moisture. When the lentils are cooked and relatively cooled, add the parsley, garlic, onion, and spices. If the mixture is watery, add some corn flour
to bind the ingredients.

Shape the lentils into patties and broil in oven or fry in skillet. Garnish the lentil 'kofte' like you would a burger. Serves: 4

LEMON SPONGE PIE

1 cup sugar
1 tsp lemon zest
1 egg, separated
1 cup milk
3 tbsp flour
2 tbsp lemon juice
2 tbsp melted butter
pinch salt
unbaked 9-inch pie shell

Combine sugar and flour in bowl. Stir in lemon zest and juice. Beat in yolk, then melted butter. Stir in milk. Beat egg white with salt until fairly stiff peaks form, then fold into lemon mixture until even. Pour into unbaked pie shell. Bake at 350 deg. for 35 to 40 minutes, or until crust is lightly browned and filling is puffy and touched with brown. Cool for 15 minutes.

LENTILS AND RICE

3 1/2 cups chicken broth
3/4 cup dry lentils
3/4 cup chopped onion
1/2 cup uncooked brown rice
1/4 cup dry red wine
1/2 teaspoon crushed dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon marjoram
1/8 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
4 oz Swiss cheese, shredded and divided in half

Combine all ingredients except 1/2 of the Swiss cheese. Mix well and turn into an ungreased 2-qt casserole. Bake, covered at 350 degrees for 1 1/2 to 2 hours , stirring twice. Uncover; sprinkle remaining cheese on top and bake an additional 2 to 3 minutes or until cheese melts. Serves 4

LENTILS WITH VEGETABLES

1 cup lentils
1 large potato, diced
1 medium onion, diced
2 small yellow squash cubed
1 lb spinach
3 tablespoons olive oil
salt
pepper
1/4 teaspoon allspice
1/4 teaspoon cloves
juice from 1 - 2 lemons

Brown onions in olive oil in a 2-quart sauce pan. Set onions aside. Add lentils and fill the pan with water to one inch above the top of the lentils. Cook until well done but still whole (approximately one half hour).

Add the remaining ingredients except for the spinach and the lemon juice. When vegetable are cooked, add spinach and cook until wilted. Correct seasoning if desired. Remove from heat and add lemon juice. Keep covered until served




LENTILS

2 cups lentils
1 tomato
1 small diced onion
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon turmeric
1 teaspoon ginger
1 teaspoon cardamom 
1/2 teaspoon cayenne

Cover lentils with water. Cook lentils till soft, Drain and mash with a fork.

Peel and dice tomato, fry in a bit of oil with onion. Add to the frying onion/tomato, the cumin, coriander, turmeric, ginger, and cardamom and cayenne. Stir and fry for a minute before adding the lentils. Mix together well while cooking for another 3-5 minutes.

LOW FAT CUMIN SPICED BLACK BEANS 

1 teaspoon olive oil
1 onion, chopped
1 sweet red pepper, chopped
2 cloves garlic, minced
1 can (15 oz.) black beans, rinsed and drained
1 can (15 oz.) low-sodium corn, drained
1/2 cup reduced-fat chicken broth
2 Tablespoon fresh lemon juice
1 teaspoon ground cumin
Cilantro sprigs (garnish)

In a nonstick skillet, heat oil, then add onions, peppers and garlic. Cook, stirring often, until tender, about 5 minutes.

Add beans, corn, broth, juice and cumin (Cumin should be in the spice section of your supermarket, where you find salt and pepper). Cook, stirring often, until liquid is reduced by half, 8 to 10 minutes. Garnish with cilantro. Serves 4 

MERCIMEK KOFTESI 
(Lentil Kofte) For 8 Persons

1 cup split hulled red lentils
1.5 cups fine bulgur
8.5 cups water
1/2 cup olive oil
1 roughly chopped onion
1 finely chopped onion
2 tablespoon sweet flaked red pepper
1/2 clove of garlic
1 tablespoon red pepper paste
1 tablespoon tomato paste
1 cup chopped parsley
1 bunch fresh onions
1 tablespoon dried tarragon (optional)
1 bunch fresh garlic

Wash lentils, place in a medium-size pan, cover with 3.5 cups of water. When it starts boiling, skim. Reduce the heat to medium and cook until lentils turn yellow and mushy and most of the water is absorbed. Pour this creamy mixture over the fine bulgur. Let it rest for about 30 minutes. In a small skillet sauté the roughly
chopped onion in olive oil slightly. And 2 tablespoons of flaked red pepper. Set aside. Add the finely - chopped onion to lentil - bulgur mixture. Also add salt and both pastes. Knead well. When it is mixed well enough add fresh onion, garlic and some salt. Knead again. Put chopped parsley and dried tarragon on top of that mixture.

Add the sautéed roughly chopped onion, knead well again. Shape into egg - size patties. Use damp hands to pinch off and shape. Arrange on a large, flat serving dish. Garnish with lettuce, fresh mint, water cress and with other greens.

MEXICAN RICE

1 cup rice
olive oil
1/2 large onion, chopped fine
1 clove garlic, mashed with a little salt
1 can tomatoes
1/2 bell pepper, chopped
1-2 jalapenos, minced 
1 small can chilies
plenty of black pepper

Sauté the rice, onion and garlic in a little oil until the onion is soft. Put the tomatoes in a big measuring cup and squish them into pieces. Add water to the tomatoes to get 3 1/2 cups liquid. Bring to a boil, add the bell pepper, hot pepper and chilies. Cover and cook 15-20 minutes. Taste for black pepper.





NAVY BEAN SOUP

1 1/2 liters navy beans
2 1/2 quarts water
2 ham hocks or 1 slice smoked ham, cubed
1 cup onion, chopped
3 chicken bouillon cubes
pepper

Wash beans; discard stones or imperfect beans. Cover with cold water and soak overnight; drain. Place beans in removable liner; add water, ham, onion, bouillon cubes and pepper to taste. Place liner in base. Cover and cook on auto for 10 to 12 hours; low for 13 to 15 hours; or high for 7 to 8 hours.

NUT CRUNCH TOPPED PUMPKIN PIE

1/2 cup brown sugar, packed
1 tbsp milk
1 tbsp honey
1/2 cup chopped nuts
1 baked pumpkin pie

Combine brown sugar, milk, honey, and chopped nuts. Spread over top of baked pumpkin pie. Bake at 350 for 10 minutes.

ORANGE CHEESE TOPPED PUMPKIN PIE

1 egg white
2 tbsp brown sugar
dash salt
1/4 cup orange marmalade
1 pkg (3 oz) cream cheese
1/8 tsp cinnamon
1 tbsp orange marmalade

Combine egg white, brown sugar, and salt. Beat until meringue holds stiff peaks.
Blend marmalade, cream cheese, and cinnamon. Fold into egg white mixture. Swirl 1 tbsp orange marmalade through topping. Spread over top of baked pumpkin pie and bake at 350 for 10 minutes. Refrigerate until served.

APPLE-CREAM TOPPED PUMPKIN PIE

1 cup heavy cream
1 tbsp powdered sugar
2 tbsp apple butter
8 slices of banana 
2 tbsp lemon juice
8 nut halves

Whip cream with powdered sugar until stiff. Fold in apple butter. Spoon onto the baked pumpkin pie in 8 mounds. Dip banana slices into lemon juice, and place one banana slice and 1 nut half onto each whipped cream mound.

OVEN BEEF STEW

1 1/2 pounds stew meat (beef, venison or buffalo)
6 carrots cut into think chunks
1 cup celery cut into thick chunks
1 large onion, chopped
2 cup tomato juice
1 8 oz. can tomato sauce
1/4 tsp pepper
1 1/2 tsp. salt
1 tsp garlic powder
1 tsp. beef bouillon granular
2 Tbsp. minute tapioca pudding
3 potatoes, peeled and diced
1 bay leaf
dash of Worcestershire sauce

Mix all ingredients together and put in a large casserole. Cover and bake at 300 degrees for 3 to 4 hours. This also works well in a crock pot on high for 3 to 4 hours. (Optional, you can brown the meat before baking, if you wish) Serves 4 to 6. Serve with warm corn bread muffins.

PASTRY SHELL SUPREME

4 cups flour
1 tsp baking powder
1 tbsp sugar
1 tsp salt
1 3/4 cup shortening

Using a pastry blender, cut shortening in to the dry ingredients. When the size of the crumbles look to be fairly even (equal), add:

1 beaten egg
1 tbsp vinegar
1/2 cup ice-cold water

Stir with a fork. This will make about 4 crusts, and will keep in the fridge for several days.
SESAME SEED PASTRY SHELL

Toast 3 tbsp sesame seeds in oven at 350 deg. for 20 minutes. Add to flour
before cutting in shortening. 

PEASE PORRIDGE
Pease porridge hot; pease porridge cold. 
Pease porridge in the pot, nine days old! 
If you remember that, probably it should be a secret. My grandmother
taught me that little clapping verse a long time ago. Until now, I always
wondered what it is!

3 cups diced split peas
water
1 onion, chopped
1 turnip, scraped and diced
1 potato, peeled and diced
2 stalks celery with leaves, diced
2 sprigs summer savory or thyme
2 sprigs marjoram
1 tablespoon sea kelp, or salt to taste
water to cover

Rinse and pick over peas. Cover with water and leave to soak overnight. Next morning, drain and add remaining ingredients, and bring to boil. Cover pot, turn down heat, and simmer for about 2 hours, stirring occasionally. When peas are tender, remove herb sprigs. Puree if desired, reheat and serve in individual bowls, each topped with a small pat of butter. Serves 8.

PERSIMMON PIE

2 cups persimmon pulp
1 cup milk
dash salt
1 beaten egg
1/2 cup sugar
1 tbsp cornstarch
unbaked 9-inch pie crust

Mix the filling and spoon into pie crust. Bake at 400 deg. for 10 minutes; reduce
heat to 350 deg. and bake 50 minutes more.





PICKLED GREEN PEPPERS

3 lbs. peppers, cut in 1/2 inch pieces
boiling water

2 cups sugar
2 cups white vinegar
2 cups water
8 cloves garlic
4 tsp. salad oil (I use Crisco oil)
2 tsp. salt

1) Pack peppers in clean hot jars, cover with boiling water and let stand.
(use (4) 16 oz. canning jars)

2) Combine sugar, vinegar and 2 cups water in a pan, heat to boiling and
then simmer for 5 minutes.

3) Drain water from peppers in jars and add 2 cloves of garlic, 1 tsp. salad
oil and 1/2 tsp. salt to each jar.

4) Pour boiling vinegar mixture over peppers to 1/8 inch of top. Seal and
process 5 minutes in boiling water bath.

Just a note -- these peppers stay crisp and crunching in the jar and are
great in salads made in the winter. If not used in one year they do have a
tendency to get a little limp, but still taste good.

PINTO BEANS
Serves 24

4 cups dried pinto beans, picked over and washed
1 gallon water
1 tsp granulated sugar
1 tsp garlic powder
2 tsp chili powder
1/2 tsp black pepper

1 cup diced tomatoes, 1/3 inch cubes
1/2 cup cilantro sprigs, no stems
1 cup diced white onion, 1/3 inch cubes

Place all ingredients except tomato, cilantro, and onion in heavy pot and simmer for 1.5 - 2 hours. Stir occasionally, check for tenderness of beans.

Add tomato, cilantro, and onion, and simmer for 5 minutes.
POOR MANS CAKE

2 C. raisins
1 1/2 C. sugar
2 C. water
4 T. shortening
1 t. salt
3 C. flour
1/2 t. cinnamon
1/2 t. ground cloves
2 t. baking soda

Preheat oven @325 degrees. In a saucepan, combine raisins, sugar, water,
shortening and salt.

Simmer for five minutes and cool. Add flour, cinnamon, cloves and baking
soda. Beat until smooth and pour into two greased loaf pans.

Bake for 50 - 60 minutes, or until toothpick inserted in center comes out clean.

RANCH SAUSAGE STARS

2 cups (1 lb) cooked, crumbled sausage
1 1/2 cups grated sharp cheddar cheese
1 1/2 cups grated Monterey Jack cheese
1 cup ranch dressing
1 can (2.25 ounces) sliced ripe olives (I leave those out)
1/2 cup chopped red bell pepper (I use green - lots cheaper)
1 package won ton wrappers (or egg roll wrappers cut in quarters)
vegetable oil

Preheat oven to 350 degrees. Blot sausage dry with paper towels and combine
with cheeses, salad dressing, olives, and bell pepper. Lightly grease a mini
(or regular) muffin tin and press one wrapper into each cup, forming a little
cup. Brush with oil. 

Bake 5 minutes until golden. Remove from tins, place on baking sheet. Fill with sausage mixture. Bake 5 minutes until bubbly. Makes 4-5 dozen. When I've made them, I've done the shells and filled them ahead of time, then taken them to a friends and done the last heating step at their house. They don't work well in the microwave - the wonton wrapper gets tough.





RED BEANS

1 pound dry pinto beans or other dried red or pink beans
3 slices bacon
2 cups chopped onions
2 cloves garlic, finely minced
1 teaspoon ground cumin
Salt, to taste

Soak the beans overnight in water to cover. Or, to use a quick method, cover the beans with water, bring to a boil and simmer 2 minutes. Remove from the heat and let stand 1 hour before proceeding with recipe.

Cut the bacon into small bits and cook in a large kettle. When cooked, add the onions and garlic and cook, stirring, until onions are wilted.

Drain the beans and add them to kettle. Add cumin and salt. Add water to cover the beans to the depth of one inch and bring to a boil. Simmer at least 2 hours, or until beans are thoroughly tender, adding more water during cooking if necessary.

RISOTTO WITH ASPARAGUS
ROASTED GARLIC AND LEMON

3 tablespoons butter
1/2 cup sliced shallots
1 1/2 cups Arborio rice
3/4 cup sliced shitake mushrooms
1 1/2 tablespoons chopped roasted garlic
1/2 cup dry white wine
5 to 6 cups rich vegetable or chicken stock, divided
1/4 cup freshly grated Parmesan or Asiago cheese
1 tablespoon finely grated lemon zest
1 cup young asparagus, stalks trimmed and sliced diagonally about 1/4 inch
long, blanched
1/3 cup chopped fresh chives
salt and freshly grounded pepper to taste
fresh lemon juice
Garnish could be additional shaved Parmesan cheese and some deep-fried basil
sprigs, of course this is optional

Melt butter in deep, heavy-bottomed saucepan. Add shallots and cook over low heat until soft, about 2-3 minutes, add rice and mushrooms and cook, stirring often, until rice is translucent about 3 minutes. Add garlic, wine and 1/2 cup stock and cook, stirring constantly, until liquid is absorbed. Continue adding similar amounts of stock, stirring and cooking in this manner until rice is creamy but center is firm, about 15 minutes.

When the rice is done, stir in grated cheese, lemon zest, asparagus and chives and season with salt and pepper and drops of lemon juice. Serve in warm bowl, garnished with shaved Parmesan cheese and basil sprigs. Makes 6 servings. 

To roast garlic, wrap in tin foil and 375 degrees in oven for about 30-40
minutes or until soft.

To blanch asparagus slices, plunge into boiling water for 1 to 2 minutes,
then rinse with cold water to stop cooking and preserve color. Drain

SLOW COOKED BARBECUED RIBS

3 1/2 pounds pork loin back ribs
1/4 cup firmly packed brown sugar
1/2 tsp. ground black pepper
3 Tbsp. liquid smoke flavoring
2 cloves garlic- chopped
1 tsp. salt
1 medium onion, sliced
1/2 cup cola
1 1/2 cup barbecue sauce

Spray inside of slow cooker with cooking spray. Remove inner skin from ribs. Mix brown sugar, pepper, liquid smoke, garlic, and salt; rub mixture into ribs. Cut ribs into 4-inch pieces. Layer ribs and onion in slow cooker. Pour cola over ribs. Cover and cook on low heat setting 8 to 9 hours or until tender. Remove ribs from slow cooker. Drain and discard liquid. Pour barbeque sauce into shallow bowl. Dip ribs into sauce. Place ribs in slow cooker. Pour any remaining sauce over ribs. Cover and cook on low setting 1 hour. Yield: 4 servings.

SQUASH PIE

4 cups sieved, cooked winter squash
1 tsp salt
1 tsp ginger
4 eggs
2 cups sugar
2 tsp cinnamon
1 can milk (large size)
1 tsp vanilla

Mix all ingredients and pour into two 9-inch, pastry-lined pie pans. Bake at 425 deg. for 15 minutes; reduce heat to 350 deg. and bake 45 minutes more.
STRIPED BASS FILLETS A LA MILANAISE

4 (6-8 ounce) striped bass fillets, skin removed
About 20 fresh basil leaves
1 teaspoon extra-virgin olive oil
4 medium tomatoes, peeled, seeded, coarsely chopped
salt and pepper to taste
1 egg, lightly beaten
1/2 cup all purpose flour
1/2 cup grated Parmigiano-Reggiano cheese
4 tablespoons clarified butter or olive oil

Remove any pin bones from the fish with tweezers. Sprinkle the basil with the olive oil and chop finely. Cook the tomatoes until most of the moisture evaporates, stir in the basil, salt and pepper and set aside.

Season the egg with salt and pepper. Dip the fillets into the flour and pat off the excess, dip into the egg and then into the cheese. Heat the butter and cook the fillets about 3 minutes on each side. Place on a serving platter and surround with the heated sauce. Makes 4 servings. 

TEX MEX PINTO BEANS

2 lbs dry pinto beans, soaked overnight
1/4-1/2 lb salt pork, cut into small pieces
1/4 cup fresh cilantro, chopped
3-5 jalapeno peppers
5-10 garlic cloves
2 medium onions, finely chopped
1 tbsp salt, or to taste
3 tbsp chili powder
1 tbsp cumin
2 tsp oregano

Mix all ingredients, bring to boil. Once boiling, turn to low and let cook all day or until tender. Excellent with fajitas and fresh flour tortillas!

TINY TIM TARTS

6 tbsp butter
3 tbsp sugar
1 egg yolk
1 cup sifted flour


1 cup almonds, macadamias, walnuts, or pecans, finely ground
3 egg whites
1 cup sifted powdered sugar
1/8 tsp salt
1/2 tsp vanilla

Make dough: cream butter, add 3 tbsp sugar, and cream until fluffy. Blend in egg yolk and flour. Chill 1 hour.

Combine remaining ingredients, beating well. 

Roll chilled dough about 1/4 inch thick, and cut with 2 1/2-inch or 3-inch cookie cutter. Fit carefully into buttered muffin tins, turning back dough over edge. Fill 3/4 full with nut mixture. Bake at 350 deg. for 25 minutes. Cool in tins; remove
carefully. Makes 18 tarts.

TIRAMISU

1 cup granulated sugar
8 egg yolks
2 cup pastry whipping cream
8 1/2 oz. Of mascarpone cheese or sweet cream cheese (not Philadelphia)
3 boxes of Lady Fingers (chocolate or plain)
1/4 cup espresso coffee, sugared to taste
3/4 cup Rum, Kahlua, Amaretto or Cacao Liqueur
Powdered Cocoa or chocolate shavings

Two 8" x 8" pyrex molds

1. Beat whipping cream until stiff peaked.
a. Blend in 1/2 c. of sugar.
b. Refrigerate.

2. In separate bowl:
a. Beat egg yolks with remaining 1/2 c. of sugar until well blended.
b. Add mascarpone or cream cheese, and continue beating.
c. Spoon in whipping cream and blend.

3. In small bowl mix espresso coffee with liquor.

Assembly in mold:
1. One layer of Lady Fingers dipped and coated in coffee/liquor mixture
2. One layer of cream
3. One layer of powdered cacao or chocolate shavings

Repeat.

Ornament with powdered cocoa or chocolate shavings. 
Firms up if refrigerated for 24 hours prior to serving.

WALNUT FUDGE PIE

2 oz unsweetened chocolate
1/2 tsp vanilla
2 eggs, separated
1/3 cups flour
pinch salt
1/2 cup butter, plus addition for buttering the pan
1 cup sugar
2 tbsp hot water
1/2 cup cut walnuts

ice cream and/or sweetened whipped cream
hot fudge sauce (see recipe below)

Line 9-inch glass pie pan with a large piece of foil. Brush foil well with butter. Melt chocolate. Cream 1/2 cup butter in the mixer. Add vanilla and sugar, and beat 2 to 3 minutes. Beat in egg yolks, then the chocolate. When smooth, add the hot water, then the flour, beating only until smooth. Stir in walnuts.

Beat whites with salt until they hold stiff peaks, and fold into chocolate mixture.
Turn into pie pan and spread it level. Bake at 350 deg. for 35 minutes. During baking, it will rise, then sink. Top will form a crust, but will be soft inside. Cool in pan on a rack. When completely cool, let stand 1/2 to 1 hour to become firm, then cover with cookie sheet and invert. Remove pie pan and foil. Replace pan over pie and invert again. Just before serving, place scoops of ice cream on top of pie, or place a ring of sweetened whipped cream around the edge and fill center with ice cream. Serve with the sauce in a separate dish.

Hot fudge sauce:

2 oz unsweetened chocolate
1/3 cup boiling water
1 cup sugar
1 tbsp butter
2 tbsp light corn syrup
1 tsp vanilla

Put chocolate, butter, and boiling water into pan. Cook over low heat, stirring until chocolate is melted and smooth. Add corn syrup and sugar. Raise heat to moderate and stir until it comes to a boil. Stop stirring and boil exactly 8 minutes.
Remove from heat and at once set pan briefly into cold water. Add vanilla. It must be served warm, since it hardens when cold.
WALNUT PIE

3 slightly beaten eggs
1 cup dark Karo (or light Karo is okay)
1/2 cup sugar
3 or 4 tbsp butter
1 cup walnuts
1 tsp vanilla or 1 tbsp rum

Pour into a 9-inch pastry-lined pie pan and bake at 325 deg. for 1 hour.































SHALOM FROM SPIKE & JAMIE



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