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

Stuck in someone else's frames? break free!

Recipes from Spike & Jamie

Back  <>  Home  <>  Next

Contents Disk 258

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).







































































1-1/4 cups Graham Cracker Crumbs

1/4 cup (1/2 stick) butter or margarine, melted

1/4 cup sugar

2 pkg. (8 oz. each) Cream Cheese, softened

1 container (16 oz.) ready-to-spread vanilla frosting

1 Tbsp. grated lemon peel

1 Tbsp. lemon juice

3 cups thawed COOL WHIP Whipped Topping


Sliced almonds


MIX crumbs, butter and sugar in small bowl; press onto bottom and 1/2 inch up sides of 9-inch spring form pan or pie plate. Refrigerate.


BEAT cream cheese, frosting, peel and juice in large bowl with electric mixer on medium speed until well blended.

GENTLY stir in whipped topping; pour over crust. Refrigerate until firm.


ARRANGE raspberries and almonds on top of cheesecake



4 lbs tart apples, quartered

2 cups granulated sugar

3 tbsp Lemon juice, fresh or bottled

1 tsp cinnamon


Remove stems and blossom ends from apples before cutting into quarters.

Place in large pot including seeds, core and peeling. Add sugar, lemon

juice and cinnamon. Stir. Let stand until apples release some juice.

Cover. Heat slowly. Bring to a boil cook gently, uncovered, stirring

often, until apples are tender. Press through food mill. Turn pulp into

small enamel roaster. Bake, uncovered, in 325 degree F oven stirring every

30 minutes, until thick about 2 to 2 1/2 hours. To check for doneness, cool

a teaspoonful on a chilled saucer. It should stay smooth. This may also be

cooked in large pot on top of stove, stirring often. Pour into hot

sterilized half pint jars to within 1/4 inch from top. Place sterilized

metal lids on jars and screw metal bands on securely. For added assurance

against spoilage, you may choose to process for 5 minutes in a boiling water

bath. Makes 4 half pints.



Makes 6 servings


1/3 cup soy sauce

1/4 cup honey

1/4 cup fresh lime juice (2 limes)

2 tablespoons olive oil or vegetable oil

3 cloves garlic, finely chopped

1 tablespoon curry powder

1 tablespoon grated fresh ginger

1/2 teaspoon ground black pepper

2 pork tenderloins, about 3/4 pound each

Chopped fresh cilantro, for garnish


To make marinade: In a small bowl, combine soy sauce, honey, lime juice, olive oil, garlic, curry powder, ginger and pepper; mix until well blended. Place pork tenderloins in plastic bag; pour marinade over pork in bag. Close bag tightly; marinate in refrigerator for 1 hour or up to overnight.


Remove pork from marinade; reserve marinade. Grill over medium coals or flame 20 to 25 minutes for medium doneness; turning after first 10 minutes.


Meanwhile, place reserved marinade in small saucepan. Bring to a boil; reduce heat and simmer for 5 minutes. Slice pork and serve with sauce. Garnish with cilantro.


Makes 6 servings


6 skinless, boneless chicken breast halves

salt and pepper to taste

1/2 cup honey

1/2 cup prepared mustard

1 teaspoon dried basil

1 teaspoon paprika

1/2 teaspoon dried parsley

1 Preheat oven to 350 degrees F (175 degrees C).

2 Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.

3 Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.




Autumn is here, and with it comes a pumpkin bonanza! Big pumpkins, small pumpkins, nubby pumpkins, white pumpkins, stringy pumpkins... With all these compelling choices, which kind should you use in baking?


The answer is the sugar or pie pumpkin. The jack-o-lantern pumpkins you see everywhere this time of year tend to be too large and stringy for baking. But the sugar pumpkin, now there's a pumpkin to sink your teeth into. Small and sweet, with dark orange colored flesh, it's perfect for pies, soups, side dishes, cookies, and, most of all, breads. Nothing makes pumpkin bread taste better than fresh pumpkin.


There are three ways to transform an uncooked pumpkin into the puree used in baking. A medium-sized (4 pounds) sugar pumpkin should yield around 1 1/2 cups of mashed pumpkin. This puree can be used in all your recipes calling for canned pumpkin. Following are some step-by-step suggestions for cooking your pumpkin.


Baking Method

Cut the pumpkin in half and discard the stem section and stringy insides. Save the seeds to dry and roast; they make a tasty snack. In a shallow baking dish place the two halves face down and cover with foil. Bake in a preheated 375 degrees F (190 degrees C) oven for about 1 1/2 hours for a medium-sized sugar pumpkin. Once the baked pumpkin has cooled, scoop out the flesh and puree in a food processor or mash with a potato masher or potato ricer.


Boiling Method

Cut the pumpkin in half, discarding the stringy insides. Then peel and cut the pumpkin into chunks. Place in a saucepan and cover with water. Bring to a boil and cook until the pumpkin chunks are tender. Let the chunks cool, and then puree the flesh in a food processor or mash.


Microwave Method

Cut the pumpkin in half, discarding the stringy insides. Microwave on high for seven minutes per pound.


You can refrigerate your fresh pumpkin puree for up to three days and store it in the freezer up to six months, enabling you to enjoy the great taste of fall pumpkins for months to come.




Makes 4 to 6 servings


1 pound ground beef

2 cups elbow macaroni

4 cups spaghetti sauce

12 ounces processed cheese food (e.g. Velveeta), sliced


1 Preheat oven to 375 degrees F (190 degrees C).

2 Brown the ground beef in a large skillet over medium high heat; set aside. Cook macaroni according to package directions, drain and set aside.

3 In a 9x13 inch baking dish, layer the macaroni, ground beef, tomato sauce and cheese, repeating two times.

4 Bake at 375 degrees F (190 degrees C) for 30 minutes, or until top layer of cheese is bubbly.


Makes 8 servings

1 cup cooked butternut squash

1 cup unpacked brown sugar

1 tablespoon cornstarch

1 egg, beaten

1 cup evaporated milk

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1 (9 inch) pie crust

1 Preheat oven to 350 degrees F (175 degrees C).

2 In an electric blender, mix butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger, and nutmeg. Pour the mixture into the unbaked pie shell.

3 Bake in a preheated 350 degrees F (175 degrees C) oven for 50 minutes, or until a table knife comes out clean when inserted in the center.



Serves 6-8

Black bean cakes:

1/2 pound black beans, cooked until tender, with 2 ham hocks and chicken stock, cooking liquid reserved

1/2 small onion, diced

1/2 teaspoon garlic, chopped

1 tablespoon chopped cilantro

1 egg

1/2 cup flour

Salt and white pepper

Hot sauce

1/2 cup all-purpose flour, seasoned with 1/2 tablespoon Creole seasoning

2 tablespoons olive oil


3 ripe avocados

Juice of half a lime (or more to taste)

1 tablespoon chopped cilantro

1/2 red onion, minced

1 jalapeño pepper, minced

Salt and white pepper

Hot sauce

Lime crema :

1 cup sour cream

1/4 cup heavy cream

Juice of 1 lime

Salt and white pepper

1 tablespoon chopped chives


To prepare bean cakes: In the bowl of a food processor, puree half the drained black beans. Add onion, garlic and cilantro; pulse to combine. (A small amount of bean cooking liquid may be added as needed.) Add egg; pulse 10 seconds. Transfer mixture to a medium mixing bowl. Add remaining beans and gradually add flour until mixture becomes firm enough to form into a loose ball. Add salt, pepper, and hot sauce. If too thick, adjust consistency with bean cooking liquid. Form cakes using a 4-ounce ice cream scoop. Dredge in seasoned flour before cooking. Heat a large non-stick sauté pan to medium heat and add olive oil. Cook cakes 3 minutes each side, until golden brown and crispy.


To prepare guacamole: In a medium mixing bowl, combine all ingredients. Mash with a spoon.


To prepare lime crema: In a small bowl, combine all ingredients. Place a scant 1/4 cup of lime crema on a plate, place bean cake on top and garnish with a healthy dollop of guacamole.






Serves 8

1/2 cup rice wine

1/2 cup white wine

1/4 cup fish sauce (nuoc mam or nam pla )

4 teaspoons sugar

4 teaspoons freshly ground pepper

5 pounds beef chuck or bottom round, cut into 1-inch cubes

1/4 cup vegetable oil, divided use

4 cloves garlic, minced

2 shallots, chopped

1/4 cup flour

1 can (14.5 ounces) beef or chicken broth

6 sticks cinnamon

6 star anise

3 cups peeled, seeded, chopped tomatoes or 1 can (28 ounces) diced tomatoes


Stir wines, fish sauce, sugar and pepper in large mixing bowl. Add beef, toss to coat thoroughly. Marinate in refrigerator 2 hours or overnight.


Heat 2 tablespoons of oil in large, heavy-bottomed casserole or Dutch oven over medium-high heat. Drain beef, reserving marinade. Sear beef in batches until browned on all sides. Remove and set aside. Drain fat; wipe pan clean.


Heat remaining 2 tablespoons oil in same casserole. Add garlic and shallots; cook about 2 minutes. Add flour and cook, stirring, 2 minutes. Whisk in broth and reserved marinade. Add cinnamon, star anise, tomatoes and browned beef. Simmer and cook, covered, until tender, about 2 1/2 hours. Remove and discard cinnamon and star anise.



Yield: 4 servings


6 Tablespoons white miso (fermented soybean paste)*

1/3 cup sugar

1/4 cup mirin (sweet Japanese rice wine)*

1/4 cup sake

4 6-ounce black cod or sea bass fillets (each about 3/4 inch thick)

Start marinating the fish for this dish at least two hours before you plan to serve it. Mix first 4 ingredients in shallow baking dish. Add fish and turn to coat. Cover dish tightly and refrigerate 2 to 4 hours.


Preheat broiler.


Remove fish from marinade. Broil until just opaque in center, about 3 minutes per side.


*Available at Japanese markets, specialty foods stores and in the Asian foods section of some supermarkets.



6 chicken half breasts, with skin

1/2 teaspoon salt

1 teaspoon freshly ground pepper

1 teaspoon fresh thyme

3 tablespoons soft goat cheese

3 tablespoons tapenade

Preheat oven to 350 degrees.


Season the chicken breasts all over with the salt, pepper and the thyme. Slip about 1/2 tablespoon of the goat cheese under the skin of each, spreading the cheese between meat and skin. Be careful not to tear the skin. Add 1/2 tablespoon of the tapenade to each, spreading it as well.


Place the chicken breasts in a baking dish and bake for about 50 minutes, until the top is golden and the chicken cooked through. Serve hot or at room temperature. Serves 6.


Makes 4 servings

2 tablespoons unsalted butter

6 cups loosely packed Italian (flat-leaf) parsley leaves (about 4 bunches),

1 teaspoon ground coriander

2 garlic cloves, crushed and peeled

3 cups chicken broth

1/4 cup freshly squeezed lemon juice (1 large lemon)

1 tablespoon grated lemon peel (yellow part only), plus extra for garnish

2 cups plain yogurt or sour cream

Kosher salt

freshly ground black pepper to taste


Heat butter in a 2-quart non-aluminum (see note) saucepan over medium heat. Add parsley leaves and cook, stirring, until leaves are wilted and coated with butter (3 to 5 minutes).


Add coriander and garlic and sauté for 2 more minutes. Add broth, lemon juice and peel. Bring mixture to a boil, then reduce heat and simmer for 10 minutes.


Remove soup from pan in batches and puree in a processor or blender. Put soup in a refrigerator container and mix in yogurt or sour cream thoroughly. Cover and refrigerate until well-chilled. Season with salt and pepper to taste and garnish with lemon peel and parsley.



Serves 8-10

1/2 cup soy sauce

1 teaspoon wasabi (very pungent green Japanese condiment)

1 1/2 pounds fresh ahi tuna

1/4 cup canola oil

1 pound wonton skins

1 quart canola oil for frying noodles

3 ounces saifun (dry bean thread) noodles, broken in half

1/4 cup toasted pine nuts

1/4 cup dry roasted, salted cashews

1 head iceberg lettuce, sliced very thin

1/2 head Savoy cabbage, sliced very thin (same as Napa cabbage)

2 bunches scallions, green part sliced diagonally

2 mangoes, peeled and sliced thin

For dressing:

2 ounces pickled ginger

1/4 cup sugar

1/2 bunch scallions, white only

1 cup seasoned rice wine vinegar

1/4 cup Chinese sweet and sour sauce

1/2 cup soy sauce

1/2 cup toasted sesame oil


Mix together soy sauce and wasabi. Marinate tuna in mixture for 20 minutes. Heat 1/4 cup canola oil in non-stick skillet until hot. Sear tuna about 1 minute per side and refrigerate immediately. Chill for at least 30 minutes before slicing into 1 1/2-inch pieces, reserving odd sizes to incorporate into body of salad.


Slice wonton skins into very thin julienne strips. Fry in very hot oil in 3 batches. Cook approximately 1 minute, tossing constantly. Drain on paper towels.


When oil is once again hot, fry saifun noodles in two batches. (They expand rapidly upon hitting the oil.) Turn once, remove from pot; drain on paper towel.


To prepare dressing: Place all ingredients in blender and mix for 3 minutes.


To assemble: Reserve small handful of wonton strips and nuts for garnish. Combine and toss with dressing the lettuce, cabbage, green onion, remaining nuts, saifun noodles, wonton strips and odd pieces of tuna. Place on platter; arrange remaining slices of tuna and mangoes decoratively around salad. Top with reserved wonton strips and nuts.





Tips: I never cared for chocolate chip mint ice cream as a kid. It was always a weird green color, and there was never enough chocolate in it. But this is a chocolate and peppermint ice cream with chocolate chunks in it, and there's an optional, easy peppermint fudge sauce to go on top; both have made me (and my testers) pretty happy.


You will need some special equipment for this, in the form of a candy thermometer and an ice cream maker. My candy thermometer was made by Taylor; it is mounted on a stainless steel frame and has served me quite well for a number of years. The ice cream maker I have is electric. It holds one generous quart, and is called "La Glaciere", made by Krups. It's a great machine! I'm sure you could also use a non-electric ice cream maker of the type that was so popular a few years back (Donvier was a prominent manufacturer of those). Don't forget that many of these ice cream makers have cylinders that need to be frozen for 24 hours before you churn your ice cream. Another note: please use PURE peppermint extract. It's available at upscale supermarkets and through any number of spice houses or baking/cooking catalogs. It is difficult to gauge the correct amount of extract, as strength seems to vary by brand. The quantities I list are what I ended up using. To be on the safe side, when the ice cream is about half-frozen, start by adding one-half teaspoon of the extract. After a minute or so, taste a bit. Keep adding small amounts at a time until the peppermint flavor is as you like it, but remember if it is too strong it will overwhelm the chocolate. I see no reason you couldn't vary the extract flavor if you wanted a change--just make sure to use PURE extracts, and make the corresponding change in the sauce.


Peppermint Fudge Sauce:


Yield: About 2-1/3 cups


9 ounces good-quality semisweet chocolate, chopped

2 1/2 ounces good-quality unsweetened chocolate, chopped

1 cup heavy cream

1/4 cup light corn syrup

2 Tbsp. unsalted butter, cut into chunks

Few grains salt

2 tsp. vanilla

1/2 to 2 tsps. pure peppermint extract, or to taste

In medium heatproof bowl, combine all ingredients except vanilla and peppermint extract. Place over simmering water on low heat (water should not touch bottom of bowl). Stir very frequently until smooth and melted (a whisk is helpful in the latter stages here). Remove from heat and hot water. Whisk in vanilla, then add 1/2 teaspoon peppermint extract. Taste small amount after cooling slightly. If more peppermint extract is needed, whisk in a small amount at a time, tasting a bit after each addition until desired strength of flavor is achieved. Store in refrigerator, covering tightly when cold.


Note: This may also be made in the microwave; use a medium microwaveable bowl, and combine all ingredients in it except the vanilla and peppermint extract. Heat at 50% (medium) power for 1 minute. Stir or whisk well. Heat at 50% (medium) power for additional 30 second intervals until melted and smooth, stirring very well after each. Add vanilla and peppermint extracts as above.


To reheat, take out only what you'll use at one time. Heat in heatproof bowl over simmering water on low heat (water should not touch bottom of bowl), stirring often until melted, smooth, and warm. Alternatively, heat in microwaveable bowl at 50% (medium) power for short intervals, stirring well after each, until smooth, melted, and warm.


Chocolate Mint Chocolate Chip Ice Cream


Yield: 1 generous quart


6 ounces good-quality bittersweet chocolate, chopped

1-1/2 ounces good-quality unsweetened chocolate, chopped

1-1/4 cups heavy cream, divided

2/3 cup granulated sugar

2 egg yolks, from eggs graded "large"

2 Tbsp. nonfat dry milk powder

Few grains salt

1-1/4 cups whole milk

1-1/2 tsp. vanilla

1-1/4 tsp. pure peppermint extract

4 ounces good-quality semisweet or bittersweet chocolate, chopped medium-fine (chunks should be about pea-sized or smaller, and can be irregular in shape and size)

In large heatproof bowl, combine 6 ounces bittersweet chocolate and unsweetened chocolate with 1 cup heavy cream (reserve remainder). Place over simmering water on low heat (water should not touch bottom of bowl); whisk often until smooth. Remove from heat and hot water. Set aside on pot holder or towel on flat surface near stove.


In medium heatproof bowl, combine sugar, egg yolks, dry milk powder, and salt. By hand, beat till well-mixed. Add reserved 1/4 cup cream; beat in. In small saucepan over low heat, heat milk until very hot, stirring often. Very gradually whisk hot milk into sugar-yolk mixture. Return mixture to saucepan. Heat over medium heat, stirring constantly, until mixture reaches a temperature of 174 to 175'F. on a candy thermometer. Remove from heat. Gradually whisk into melted chocolate mixture a little at a time, whisking until smooth after each addition. Whisk in vanilla. Strain through fine strainer into heatproof pitcher or measuring cup of at least one quart capacity. Cool briefly, then chill overnight.


Freeze in ice cream maker according to manufacturer's directions. Add peppermint extract when ice cream is about half frozen. Gradually add 4 ounces chocolate chunks when ice cream is about three-quarters frozen. To serve, freeze at least 6 hours to firm up before topping with optional peppermint fudge sauce. Eat ice cream within three days of freezing.


Makes 8 to 10 pints

1 gallon medium cucumbers

Hot water

8 cups granulated sugar (divided)

1 quart distilled white vinegar

2 tablespoons canning or pickling salt

1/3 cup pickling spices

1 heaping teaspoon alum (see note)

1 heaping teaspoon ground turmeric


Place the cucumbers in a large container. Cover with hot water and let sit overnight. Repeat this process for 2 more days (draining off cool water, covering with hot water and leaving until next day).


On the fourth day, drain off the water and cut the cucumbers into 1/2-inch chunks.


In a nonaluminum pot, combine 4 cups of the sugar with the vinegar, salt, pickling spices, alum and turmeric. Pour this hot syrup over the cucumber chunks and let sit over night.


On the fifth day, drain the syrup into a large nonaluminum pot. Add 2 cups of the sugar, heat the syrup to dissolve the sugar, then pour the hot syrup over the pickles.


On the sixth day, drain the syrup into a large nonaluminum pot. Add the remaining 2 cups of the sugar, heat the syrup to dissolve the sugar, then pour the hot syrup over the pickles. Let mixture sit overnight.


On the seventh day, wash 10 pint jars. Keep hot until needed. Prepare lids as manufacturer directs.


Pack the pickles into the jars. Reheat the syrup and ladle the hot syrup into 1 jar at a time, leaving 1/2-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).



Serves 10-12

6 eggs

3/4 cup sugar

1/2 teaspoon cinnamon

1/2 teaspoon vanilla

3 cups heavy cream

6 cups cubed day-old bread (such as French baguette, Italian loaf or brioche)

1/2 cup raisins


Generously butter an 8 to 10-inch baking pan. In a large mixing bowl whisk eggs thoroughly. Combine sugar and cinnamon and whisk into eggs. Whisk in vanilla and heavy cream. Fold in bread and raisins. Let sit 30 minutes.


Preheat oven to 350 degrees. Pour batter into prepared pan. Cover with buttered foil and bake 25 minutes. Remove foil, continue baking until pudding is firm and golden, about 35 minutes more. Cool pudding in dish on a baking rack until just warm, then cut into squares to serve.



Makes 10 pints

1 gallon cucumbers, preferably the older, larger cukes

4 quarts water

2 cups pickling lime

Ice water

4 cups distilled white vinegar (divided)

1 tablespoon red food coloring (1/2 ounce)

1 teaspoon alum (see note)

2 cups hot water

10 cups granulated sugar

8 whole cinnamon sticks

6 ounces Red Hot candies


Peel the cucumbers, then cut in half lengthwise and remove the seeds with a spoon. Cut the cucumbers into 1/4-inch-thick slices.


Combine the 4 quarts of water with the pickling lime. Cover the cucumber slices with the lime water and let stand for 24 hours. Drain and rinse well with cold water. (Note: When using pickling lime, follow all of the precautions stated on the container.)


Cover the thoroughly rinsed cucumber slices with ice water and let soak for 3 hours. Pour off the water.


Place the slices in a non-aluminum pot, add 2 cups of the vinegar, the red food coloring, alum and enough tap water to cover the cucumbers. Bring the liquid to a boil, reduce heat and simmer gently for 1 hour.


Drain off the liquid and discard it.


Put the cucumbers in a large glass container or crock (or food-grade plastic container).


In a non-aluminum pot, combine the remaining 2 cups vinegar with 2 cups hot water, the sugar, cinnamon sticks and Red Hot candies. Bring to a boil, stirring, and heat through just until the sugar has dissolved. Pour the syrup over the cucumbers. Let sit for 24 hours.


The next day, drain off the syrup into a non-aluminum pot. Bring the syrup to a boil and pour back over the cucumbers; let cucumbers sit.


Repeat this process for 3 more days.


On the third day, wash 10 pint jars. Keep hot until needed. Prepare lids as manufacturer directs.


Pack the cucumbers into jars. Pour the hot syrup into 1 jar at a time, leaving 1/2-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).








4 large Potatoes -- un-peeled

1 tablespoon Vegetable Oil

1 package Ranch-style Dressing mix -- 0.4 ounces

1 cup Sour Cream, light -- for dipping


Preheat oven to 400 degrees F. Slice un-peeled potatoes into 1/4 inch thick

slices, then place in a large bowl. Add oil to potatoes and mix lightly. Add

dressing mix, tossing to coat evenly. Arrange potato slices in single layer

on a greased baking sheet. (Do not overlap slices) Bake 30 - 40 minutes or

until potatoes are browned and tender. Serve warm with sour cream to dip

them in, as an appetizer.



By Rosa Rasiel, ucook.com contributor


As the holidays neared, my mother would dress my sister and me in our best, and take us on a round of visits to her aunts. Our favorite was Tante Mumpsie, who always had the warmest hug, the softest cheek and the best strudel.


Her strudel dough was delicate and crumbly. The filling was chewy with raisins, crunchy with nuts, rich and sweet with coconut and jam. Tante Mumpsie cut her strudel into cookie-sized pieces and we ate them, like cookies, with our fingers. And you can bet we licked those fingers clean.


Years later, I discovered the very different Viennese strudel made with buttery "strudel leaves" similar to sheets of phyllo that shatter at the touch of a fork. Filled with cherries, apple, pears or cheese, perhaps with ice cream or whipped cream alongside, this is a complete dessert. (Try Birnenstrudel from "Classical Art of Viennese Pastry," by Christine Berl. Or, enter "strudel" into the search box for lots of strudel options.)


Recently, I've been in touch by e-mail with one of Tante Mumpsie's grandsons, and began thinking about her strudel. Though I've used other strudel recipes over the years, I asked whether he knew who might have hers. Within a few days, he sent it to me, courtesy of his cousin, Ruth.


It's easy to see how this recipe has change in the hands of three generations of bakers. Instead of water in the crust, there's orange or pineapple juice. Crushed Corn Flakes replace the more traditional breadcrumbs sprinkled on the stretched dough before filling it. Someone - Ruth couldn't say whether it was her mother or grandmother - added pineapple and coconut to the basic nut and raisin mixture.


Many recipes call for chilling the dough before rolling it out; in this one, the dough rests in a warm bowl, and the rolling pin warms in the oven before use.


Like many strudel recipes, Tante Mumpsie's is pareve, so you can serve it at a kosher table with milk or meat meals. If you make strudel dough with butter, sour cream or even ice cream, it will be easier to handle and even more delicious - dare I say it? - than my tante's, and an excellent choice for dairy brunches, teas or receptions.


When you get ready to stretch strudel dough, remember to remove any rings or bracelets that might tear the delicate pastry. (Cleaning dough out of a Tiffany setting isn't much fun either.) It's helpful if your fingernails are smooth and short.


For ease of rolling, work at a round table, which allows you to move freely around all sides of the dough. You can use a bedsheet as a pastry cloth.


Strudel keeps well in a tightly sealed tin or plastic box, and can also be frozen.


A Yiddish proverb says, "Happy is the Jew who learns Torah." And even happier is one who has a little strudel with it.



Type of grain

Cooking Liquid (in cups)

Directions Note: Directions are for 1 cup uncooked grains.

Simmer times and yields are approximate.

Simmer Time (in minutes)

Yield (in cups)



White Rice

Regular long grain 2 cups liquid Heat rice and liquid to boiling. Reduce heat to low. Cover and simmer. 15 minutes Makes 3 cups


(converted) 2 1/2 cups liquid Heat liquid to boiling. Stir in rice. Reduce heat to low. Cover and simmer. Remove from heat. Let stand covered 5 minutes. 20 to 25 minutes Makes 3 to 4 cups


(instant) 1 cup liquid Heat liquid to boiling. Stir in rice. Cover and remove from heat. Let stand covered 5 minutes. Makes 2 cups


Brown Rice

Regular long grain 2 3/4 cups liquid Heat rice and liquid to boiling. Reduce heat to low. Cover and simmer. 45 to 50 minutes Makes 4 cups


(instant) 1 1/4 cups liquid Heat liquid to boiling. Stir in rice. Reduce heat to low. Cover and simmer. 10 minutes Makes 2 cups


Aromatic Rice

Basmati 1 1/2 cups liquid Heat rice and liquid to boiling. Reduce heat to low. Cover and simmer. 15 to 20 minutes Makes 3 cups

Jasmine 1 3/4 cups liquid Same 15 to 20 minutes Makes 3 cups

Texmati 1 3/4 cups liquid Same 15 to 20 minutes Makes 3 cups

Wild Rice 2 1/2 cups liquid Heat rice and liquid to boiling. Reduce heat to low. Cover and simmer. 40 to 50 minutes Makes 3 cups



Quick-cooking 2 cups liquid Heat liquid to boiling. Stir in barley. Reduce heat to low. Cover and simmer. Let stand covered 5 minutes. 10 to 12 minutes Makes 3 c

Regular 4 cups liquid Heat liquid to boiling. Stir in barley. Reduce heat to low. Cover and simmer. 45 to 50 minutes Makes 4 cups

Millet 2 1/2 cups liquid Heat millet and liquid to boiling. Reduce heat to low. Cover and simmer. 15 to 20 minutes Makes 4 cups

Quinoa 2 cups liquid Heat quinoa and liquid to boiling. Reduce heat to low. Cover and simmer. 15 minutes Makes 3 to 4 cups

Triticale 2 1/2 cups liquid Heat water to boiling; do not add salt. (Do not use broth.) Stir in triticale. Reduce heat to low. Cover and simmer. 1 hr 45 min Makes 2 1/2 c

Wheat Berries 2 1/2 cups liquid Heat wheat berries and liquid to boiling. Reduce heat to low. Cover and simmer. 50 to 60 minutes Makes 2 3/4 to 3 cups



Bulgur 3 cups liquid Pour boiling liquid over bulgur. Cover and soak (do not cook). Drain if needed. Or, cook as directed on package. Soak 30 to 60 minutes Makes 3

Kasha (roasted buckwheat groats/kernels) 2 cups liquid Pour boiling liquid over kasha. Cover and soak (do not cook). Drain if needed. Or, cook as directed on package. Soak 10 to 15 minutes Makes 4 cups





A Firm Foundation for the Food Pyramid

A quick glance at the infamous Food Pyramid will tell you that grains are supposed to make up the bulk of our diets. It's surprising, then, to realize what a narrow variety of grains we actually do eat, compared to the vast selection we have to choose from. Besides plain white rice, try out aromatic rice varieties such as jasmine, basmati, texmati; brown rice; couscous - including regular, flavored, whole wheat and Israeli couscous; polenta; hulled or pearled barley; bulgur wheat; kamut; millet; quinoa and triticale.


Steaming is a Snap. You say you've never cooked quinoa before? Don't worry -- if you can cook rice, you can cook any other grain, too. Most grains benefit from being rinsed first in a fine-mesh strainer until the water runs clear. Then, just place in a saucepan with water, bring to a boil, then cover with a lid and simmer until tender. Most whole grains remain a bit chewy when they are done, so don't overcook! For exact cooking times and water ratios for each grain, follow the package directions or see the cooking chart below.

Boring? No way! Add some variety to your grain dishes! Before you steam your grains, sauté them in a little bit of butter or olive oil until they're slightly browned and give off a rich, toasty aroma. Try replacing the water with vegetable or meat broth, or substitute half the water for fruit juice (switching ALL the water for juice could get a little overpowering). Match the flavor of the juice to the meal you're cooking: with a hearty autumn meal like pork roast, use apple juice to cook your grains. With an Asian meal, toss in a little pineapple juice; for a Mediterranean twist, try a splash of orange juice. Make it into a pilaf by adding sautéed veggies and herbs, or dried fruit and nuts.

Other ways to go with the grain. Grains will add flavor, nutrients, fiber and texture to all kinds of dishes. Toss them into soup, stew or chili and simmer until tender. Use cooked grains as an addition to chicken or tuna salad; season them and use them as a stuffing for mushrooms, tomatoes or bell peppers; add them to pot pies and casseroles; mix them into meatloaf; serve them as hot cereal with milk, honey and raisins; or mixed with beans or meat as a burrito filling. Try out some whole grain bread and muffin recipes too!



a regular pie crust

A green (unripe) pumpkin, about 4 pounds

Brown sugar, 1 cup

ground nutmeg, cloves, cinnamon -small pinch of each or large pinch of one

3 tbsp frozen cider concentrate

Butter, 1 teaspoon


Line the buttered pie pan with half the pie crust. Chill top crust. Cover the bottom crust with brown sugar and spices. Preheat oven to 425.

With a large knife cut the pumpkin in quarters. Remove the seeds. With the paring knife scrape away the outer skin and cut the flesh into crosswise slices resembling apple slices. The bowl is for these slices.

Fill with thin slices of the green pumpkin. Pour the cider concentrate over them, put the butter on top and put on the chilled top crust. Crimp the edges of the pie and vent the top. Bake at 425 degrees for 15 minutes, reduce to 350 and bake

35 to 40 minutes longer, or until nicely browned.


Yield: 8 servings

This is a salad that needs a big wine which will stand up to the richness of the blue cheese and the fattiness of the bacon. So, for one time in my life, I will recommend a California Chardonnay, which is too typically all of those things.


This updated version of California's famous salad makes one of Mesa Grill's most popular lunch dishes. Chicken breast rubbed with barbecue sauce and grilled is a terrific foundation for all the different flavors that combine in a Cobb salad, and chilies jump-start the creamy, tart dressing.


Balsamic-Mustard Vinaigrette

Yield: About 1 1/2 cups


6 Tablespoons balsamic vinegar

1 teaspoon Dijon mustard

2 Tablespoons finely chopped red onion

1 Tablespoon light brown sugar

3/4 cup olive oil

Kosher salt and freshly ground pepper

Combine the vinegar, mustard, onion, and sugar in a blender and purée. With the motor running, slowly add the oil until emulsified. Season with salt and pepper. May be refrigerated for 1 day; serve at room temperature.


Smoked Chili-Buttermilk Dressing

Yield: About 1 1/4 cups


1/4 cup sour cream

1 cup buttermilk

2 cloves garlic, finely chopped

2 Tablespoons finely chopped red onion

1 Tablespoon fresh lime juice

2 teaspoons chipotle purée (see Note)

Kosher salt and freshly ground pepper

Combine the sour cream, buttermilk, garlic, onion, lime juice, and chipotle purée in a small bowl and season with salt and pepper. Pour into a squeeze bottle. May be refrigerated for 1 day; serve at room temperature.



4 chicken breasts, skin on and bone in, French cut (wings left on)

1 1/4 cups Mesa Barbecue Sauce (can be bought in gourmet markets and recipe

is in Boy meets Grill)

2 large red onions, sliced 1/4 inch thick

Olive oil for brushing the onions

8 cups mixed greens, washed and dried

8 plum tomatoes, quartered

8 hard-boiled eggs, quartered

4 avocados, peeled, halved, and thinly sliced

8 ounces Cabrales blue cheese, crumbled

Smoked Chili-Buttermilk Dressing

Balsamic-Mustard Vinaigrette

Kosher salt and freshly ground pepper

Preheat a gas or charcoal grill to medium high.


Season the chicken on both sides with salt and pepper and brush with barbecue sauce. Grill, basting continuously with barbecue sauce, until golden brown and cooked through, 7 to 8 minutes on each side. Remove from the grill and let rest for 10 minutes.


Brush the onion slices with olive oil and grill until golden brown and slightly softened, 2 to 3 minutes on each side. In a large bowl, lightly toss the greens with the Balsamic-Mustard Vinaigrette and place on a large platter. Cut the chicken breasts in half and cut each half on the bias into 1/2-inch slices. Arrange the chicken in the center of the platter, resting on the greens. Arrange the tomatoes, eggs, onion slices, and avocado slices around the chicken. Sprinkle with the crumbled Cabrales blue cheese and drizzle with the Smoked Chile-Buttermilk Dressing.


NOTE: Canned chipotle peppers in adobo are available at Latino or gourmet markets or from Kitchen Market, 218 Eighth Avenue, New York, NY 10011, 212-243 4433, which has a mail-order list. To make chipotle purée, process canned chipotles in a blender or food processor, along with a little of their liquid.



(c)1999 All Rights Reserved by Norman Van Aken


Wine suggestion: A light, floral Alsatian Muscat:

Domaine Zind-Humbrecht Muscat Grand Cru Goldert, 1997

Yield: 6 servings (8 cups)


Soup Purée


3 Tablespoons olive oil

3 Tablespoons butter

4 cloves garlic, peeled and finely sliced

1 scotch bonnet, stemmed and seeded, diced small

2 leeks, white part only, cleaned and diced small

2 small inner stalks celery, cleaned and diced small

2 large shallots, peeled and finely sliced

1 teaspoon cracked black pepper

2 bay leaves, broken

2/3 cup of orange juice

1 cup light chicken stock

2 cups heavy cream

Pinch of salt

Grilled Christophine

(Christophine: The chocho of Jamaica, the christophine of the French Antilles, the chuchu of Brazil, chayote, or vegetable pear of Madeira is one of the most peculiar fruits of tropical America. Oxford English Dictionary.)


2 christophine, peeled, sliced into 1/4 inch thick slices (chayote)

3 Tablespoons extra virgin olive oil

Salt and pepper to taste

Toss the christophine slices in a bowl with the olive oil, salt and pepper.


Raw Vegetables Garnish


1 1/4 cups of buttermilk

1 Tablespoon thyme leaves

1 European cucumber

1 Tablespoon kosher salt

4 scallions, white and green, root discarded and chopped small

To make the purée, heat a large soup pot on medium heat and add the olive oil and butter. Allow to foam slightly. Now add the scotch bonnet and garlic and stir 15 seconds. Add the leeks, celery, shallots, salt, pepper and bay leaves. Allow the vegetable mixture to cook on medium-low heat until slightly translucent.


When the vegetables have just begun to soften, add the orange juice and allow it to reduce by half on medium high heat, about 7 minutes. Now add the chicken stock and reduce until only about 1/2 cup remains, about 15-20 minutes. Turn off the heat and pour in the cream. Transfer this mix to a blender and purée. Strain into a large bowl through a medium fine meshed strainer and chill by putting another bowl underneath it with icy water.


Compass: For a smaller portion you can simply cut the torta recipe in half and make two stacks instead of four. Then when you go to plate the dish, cut the two stacks in half and then in half again (cutting through the top). Arrange the two quarters of torta in the center of the plate and place the shrimp around that.


To prepare the christophine, heat a grill or grill pan and cook the slices of seasoned christophine until lightly charred. Place the cooked christophine into a bowl and let them cool gradually. They will soften a bit further. When they are cool enough to handle, cut them into a short match-stick pieces and reserve.


Peel the cucumber and cut it into long quarters lengthwise. Put the cucumbers into a colander and sprinkle them with coarse salt and allow to stand at least 30 minutes. (This pulls the excess water out of the cucumbers.) Rinse them well, but quickly, with cold water and pat them dry. Now slice them into thin slices and reserve.


When the purée is cool add the buttermilk to it and the cooked christophine with the scallions, cucumbers and thyme leaves. Season with salt and pepper to taste. Chill covered.




6 jalapeños, roasted, peeled (now slit one side from stem on down and remove

the seeds), but stem left intact (WEAR GLOVES)

2 ounces soft goat cheese

1 Tablespoon heavy cream

Put the goat cheese in a bowl and add the heavy cream. Allow cheese to soften. Now mix them together and spoon the cheese mixture into a pastry bag or a ziplock bag with a tiny corner cut out of it. Squeeze the mixture into the cavities of each jalapeño. Reform the jalapeño to be close to its original shape. Put onto a plate and chill until ready to serve.


To serve, put the chilled soup into a chilled bowl. Place a rellenito in the center of each one.


Compass: Any leftover of the goat cheese/cream mixture can be drizzled out over the jalapeño as a nice garnish when serving. The dish can be further garnished with snipped chives, celery leaves and cracked black pepper if desired. If the soup gets a touch too thick just stir in some half and half or plain yogurt. The soup is also good without the rellenito for a simpler preparation.



Yield: 4 entrée servings


8 lamb rack chops, 1-inch thick, cleaned and trimmed

20 cloves white garlic, peeled

8 Tablespoons extra virgin olive oil

1 cup sweet wine, such as Malvasia

2 cups dry white wine

4 sprigs mint, leaves removed

1/2 pound pom pom mushrooms, sliced 1/8-inch-thick

Salt and pepper to taste

Preheat barbecue or broiler.


In a 8-inch to 10-inch pan, heat 4 tablespoons of the olive oil over medium heat and add peeled garlic cloves. Sauté slowly until browned on all sides, shaking pan to keep them moving, about 10 minutes. Add sweet wine and dry white wine and cook at a slow boil until liquid is reduced to 1/4 cup. Garlic should be very soft at this point. Remove garlic and liquid and set aside.


Season lamb chops with salt and pepper and cook over hot grill until medium rare, about 4 to 5 minutes per side.


Heat the remaining olive oil in a large 12-inch to 14-inch sauté pan over high heat. Add pom pom mushrooms and sauté until brown and soft, about 3 to 4 minutes. Pour garlic and liquid into pan with pom poms and stir to coat. Add mint leaves and remove from heat.


Season mushroom and garlic mixture with salt and pepper and arrange in center of the plates. Remove chops from grill and arrange leaning against mushrooms. Serve immediately.


Wine suggestion

Aromatic light white, fresh acidity, no oak:

Côtes du Rhone "Cuvée de V" (Viognier) 1998, Domaine Les Goubert (Rhone)

Bourgogne Aligote 1998, Jayer-Gilles (Burgundy)




1 bottle (16 oz) fat-free Italian salad dressing

2/3 cup fresh lime juice

3 cloves garlic minced

1 teaspoon dried thyme

4 - 6 boneless, skinless chicken breasts


Mix all of the above except the chicken. Take out 1/2 cup for basting;

cover it and put it in the refrigerator for tomorrow. Pour remaining sauce

in ziploc bag, add chicken, squeeze out extra air and put it in the

refrigerator over night.

Drain and discard marinade. Grill uncovered over medium heat for 5 minutes.

Turn chicken, baste with the reserved marinade. Grill 5-7 minutes longer or

until chicken is done.



Makes 20-24 blintzes

For pancake batter:

3 cups milk

1 1/4 cups all-purpose flour

5 eggs

1 teaspoon salt

1 tablespoon sugar

1/4 cup melted butter

For filling:

1 pound hoop cheese (see Note)

1 pound pot cheese or farmer cheese

1/2 teaspoon vanilla

1/3 cup sugar

1 teaspoon cinnamon

Pinch of salt

For berries:

2 cups sliced fresh strawberries

1/2 cup brown sugar

1/2 teaspoon vanilla

1 cup fresh raspberries

1 cup fresh blueberries


To make pancakes: Add milk to flour; whisk vigorously. In separate bowl, whisk eggs, salt and sugar; add butter, whisk until smooth. Combine mixtures. Beat until smooth. Heat an 8-inch non-stick skillet over medium. Put small amount of oil or butter on a paper towel and lightly wipe surface of pan. Pour 1/4 cup batter into pan, rotating pan until batter covers surface. Cook until edges are slightly browned, turn; cook 1 minute on other side.


To make filling: Using electric mixer or by hand, blend filling ingredients.


To make fruit topping: Combine strawberries, sugar and vanilla. Barely bring to boil; then transfer to dish to cool; refrigerate until ready to use. Just before serving add raspberries and blueberries.


To assemble blintzes: Place 2 heaping tablespoons of filling on bottom half of pancake; fold edge over filling and tuck in sides so that filling is trapped; roll up into a slim roll. Sauté filled blintz in lightly buttered non-stick skillet until golden brown. Transfer to baking dish; cover and refrigerate. When ready to serve, heat in oven, uncovered, at 350 degrees 10 to 15 minutes. Top with berry compote. If desired, sprinkle with powdered sugar.


Note: Like farmer cheese, hoop cheese is a pressed dry curd cheese, similar to dry curd cottage cheese, but shaped into a block. Use all farmer cheese if you can't find hoop cheese.


Wholesome grains and nuts get it on in this clone for the signature pancakes from the country's largest pancake chain. The whole wheat flour and oats add more flavor, while the nuts pitch in for a crunch in every bite. Take a break from gummy, bland traditional pancakes. Make a breakfast that pacifies your pancake urge, and leaves you feeling peppy.

From Top Secret Recipes:

3/4 cup Quaker oats

3/4 cup whole wheat flour

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups buttermilk

1/4 cup vegetable oil

1 egg

1/4 cup granulated sugar

3 tablespoons finely chopped blanched almonds

3 tablespoons finely chopped walnuts

1. Lightly oil a skillet or griddle and preheat it to medium heat.

2. Grind the oats in a blender or food processor until fine, like flour.

3. Combine oat flour, whole wheat flour, baking soda, baking powder and salt in a medium bowl.

4. In another bowl combine buttermilk, oil, egg and granulated sugar with an electric mixer until smooth. Combine dry ingredients with wet ingredients, add nuts and mix well with mixer.

5. Ladle 1/3 cup of the batter onto the hot skillet and cook the pancakes for 2 to 4 minutes per side or until brown. (http://www.topsecretrecipes.com) Makes 8 pancakes.


You can cover and freeze these after they cool. To reheat, just put a stack in the microwave on high for 2 minutes.


4 tablespoons vegetable oil

1 medium-size zucchini, diced

1 celery stalk, diced

2 medium-size tomatoes, peeled, seeded and chopped



4 eggs

2 tablespoons grated Parmesan cheese

1 teaspoon chopped fresh basil

Extra Parmesan cheese for sprinkling

Mint sprigs


Heat 2 tablespoons oil in a large skillet over low heat. Add zucchini and celery and cook gently 5 minutes. Add tomatoes, salt and pepper and simmer, stirring occasionally, for 15 minutes.

In a small bowl, beat eggs with cheese and basil. Add remaining oil to pan and heat 1 minute. Pour in egg mixture and cook 4 minutes. Carefully flip mixture and continue cooking second side 4 minutes. Cut into quarters and sprinkle with Parmesan. Garnish with mint sprigs and serve immediately. Serves 4


Makes 2 loaves


1 cup unsalted butter, at room temperature (2 sticks; see note)

21/2 cups granulated sugar (divided)

4 extra-large or 5 large eggs, at room temperature

1/3 cup grated lemon peel (yellow part only; 4 to 6 large lemons)

3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

3/4 cup freshly squeezed lemon juice (use peeled lemons; divided)

3/4 cup buttermilk, at room temperature

1 teaspoon vanilla

Glaze: 2 cups powdered sugar

3 1/2 tablespoons freshly squeezed lemon juice

Lemon curd and fresh raspberries (optional)


Preheat oven to 350 degrees. Grease two 81/2-by-41/2-by-21/2-inch loaf pans.


To make cake: Cream butter and 2 cups granulated sugar in an electric mixer fitted with the paddle attachment for about 5 minutes or until light and fluffy. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon peel.


Into a medium bowl, sift together the flour, baking powder, baking soda and salt.


In another bowl, combine 1/4 cup lemon juice, the buttermilk and vanilla.


Add flour and buttermilk mixtures to the batter, beginning and ending with the flour.


Divide the batter evenly between the pans, smooth the tops and bake for 45 minutes to an hour, until a cake tester comes out clean.


Combine remaining 1/2 cup granulated sugar with remaining 1/2 cup lemon juice in a small saucepan and cook over low heat until sugar dissolves.


When the cakes are done, cool them in their pans for 10 minutes. Then invert them onto a rack set over a tray and spoon the lemon syrup over the bottom of the cakes. Allow the cakes to cool completely.


To make the glaze: Sift powdered sugar into a bowl and add the lemon juice, mixing with a wire whisk until smooth. Pour over the tops of the cakes and let it drizzle down the sides.

Serve slices of cake with lemon curd and fresh raspberries for dessert or enjoy it with a cup of tea in the afternoon.


Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.



Yield: one 10-inch tart


This is certainly not to be confused with the standard mile-high lemon meringue tart with the cornstarch-thickened lemon filling. Our meringue tart is thin, elegant, sleek, and compact.


If you are lucky enough to find Meyer lemons, use them: they have a slightly more refined and gentle flavor than the other lemons. The meringue wedges may be made up to 2 days in advance. It is best to store them in an airtight container with parchment paper (see direction below) still attached.




1 cup lightly packed powdered sugar

2 extra-large egg whites

1/4 cup unbleached all-purpose flour



1 1/2 cups fresh lemon juice (from 10 large lemons)

3/4 cup granulated sugar

6 extra-large eggs

3/4 cup heavy cream


1 Pate Sucre tart-shell (10-inch), pre-baked

The Champagne Vinegar Sauce, at room temperature

To prepare the meringue: Preheat the oven to 350 degrees. Cut a circle of parchment paper 10-inches in diameter. Fold the circle into eighths, cut into 8 individual wedges, and set aside. In a large mixing bowl over a saucepan of simmering water, combine the powdered sugar and egg whites. Whisk until smooth and warm to the touch, about 1 to 2 minutes. Remove the mixing bowl from the heat, push the flour through a fine-mesh, stainless-steel strainer into the egg white mixture, and whisk to combine completely. Distribute the wedges of parchment paper on a smooth work surface. Using an offset spatula, spread the meringue in an 1/8-inch- thick layer over each wedge of parchment paper, taking care to completely cover the parchment, so that when the paper is lifted from the work surface, a perfect wedge shape of meringue will be formed. Distribute the wedges on a baking sheet about 1 inch apart and bake until the meringue rises and the top is smooth, shiny, and lightly brown, about 10 minutes.


To test for doneness, peel the paper away from the meringue. The paper should separate cleanly. When the meringue wedges are done, allow them to cool, peel off and discard the paper, and reserve the meringue wedges.

To prepare the filling: Preheat the oven to 275 degrees, and adjust the rack to the middle position.


In a medium saucepan, over medium heat, whisk together the lemon juice and the sugar, and cook until the sugar dissolves, about 1 to 2 minutes.

In a large, stainless-steel mixing bowl, whisk the eggs and cream, just to combine.


Remove the lemon juice and sugar mixture from the heat. Slowly add it to the mixing bowl containing the egg-and-cream mixture, and whisk to incorporate completely. Using a fine-mesh, stainless-steel strainer, strain the custard into a second large mixing bowl.


Pour the custard into the prebaked tart shell and bake until the center still jiggles a bit when gently shaken, about 30 to 40 minutes. Remove the tart from the oven, and allow to cool about 15 to 20 minutes. Remove the tart ring. Using a sharp knife, cut the tart in wedges that are the same size as the pieces of meringue. Place each piece of tart on a dessert plate and top with a meringue wedge. Spoon a few tablespoons of Champagne Vinegar Sauce next to each portion and serve immediately.


Recipe from Mark Peel & Nancy Silverton's The Food of Campanile

(c) 1997 by Mark Peel & Nancy Silverton. All rights reserved



Makes about 24 squares

1 cup unsalted butter, softened (2 sticks; see note)

2 cups plus 1 tablespoon sifted all-purpose flour (divided)

1/2 cup sifted powdered sugar, plus extra for garnish

1/2 teaspoon salt

4 eggs, at room temperature

2 cups granulated sugar

Grated peel of 1 lemon (yellow part only)

6 tablespoons freshly squeezed lemon juice (about 2 lemons)

1/2 teaspoon baking powder

11/2 cups toasted pecans, coarsely chopped by hand (see note)


Preheat oven to 325 degrees. Butter a 9-by-13-inch baking pan. Set aside.


Beat the butter, 2 cups flour, powdered sugar and salt until fluffy. Scrape mixture into prepared pan and smooth into a thin layer, covering the bottom of the pan. Bake for 15 minutes.


Meanwhile, beat eggs and granulated sugar until light. Add lemon peel and juice and mix well. Sprinkle with 1 tablespoon of flour and baking powder; pour in the nuts. Mix well.

Pour lemon mixture into crust and return to oven for another 35 minutes or until filling is set and top is golden.


Cool slightly and cut into squares. Loosen crust around the edges and cool completely before removing squares from pan. To serve, sprinkle with powdered sugar, if you like.


Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.


Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.



Adapted from Todd English

Yield: 6 servings


2 cups fiddlehead ferns, soaked and thoroughly rinsed to remove sand and dirt

21/2 Tablespoons extra virgin olive oil

11/2 Tablespoons fresh ginger, peeled and finely chopped

2 Tablespoons red onion, minced

1 Tablespoon jalapeño pepper, seeded

1 teaspoon toasted sesame oil

1 Tablespoon fresh mint, chopped

11/2 Tablespoons lemon juice

1/2 Tablespoon maple syrup

1 Tablespoon aged balsamic vinegar

2 pounds fresh lobster meat, slightly undercooked

1/2 Tablespoon black sesame seeds

1 bunch arugula

Lemon slices for garnish

Kosher salt and freshly ground black pepper to taste


Wine Suggestion

Champagne, Viognier or Chardonnay


Bring 2 quarts of salted water to boil. Blanch fiddleheads 2-3 minutes until bright green. Remove and drain excess water, plunge into an ice bath for 1-2 minutes. Drain and set aside.


Heat olive oil in a large sauté pan over high heat. Sauté ginger and onion for 2-3 minutes. Add pepper, sesame oil, mint, lemon juice, maple syrup and vinegar. Fold in lobster, sesame seeds and fiddleheads. Heat for 3-4 minutes. Season with salt and pepper.


To serve, place arugula in center of large plate. Spoon lobster and fiddlehead on top. Drizzle with pan juices and garnish with lemons.



1 lb ground beef or turkey

1 pkg favorite taco seasoning

1 small can "mexi-corn" (green giant's is good)

1 family size can refried beans

1 med tub sour cream

1 med tub cottage cheese

1 lb cheddar cheese, shredded

1 lb Monterey jack cheese, shredded

8 to 10 flour tortillas


Preheat oven to 350 F Prepare ground beef or turkey according to taco

seasoning packet directions. Add mexi-corn and refried beans to meat

mixture. Heat until warm. In a large oven-safe pot, (about 4 or 5 quart

size) put a layer of meat mixture in the bottom, enough to cover the bottom.

Then add a large spoonful of sour cream and cottage cheese over top of meat

mixture, spreading it out with a spoon. Generously sprinkle cheddar and

Monterey jack cheeses over top of this, then top with a tortilla. Repeat

until all of your ingredients are gone. Make sure the top layer is not a

tortilla, it's best to leave the top the cheeses. Bake in a 350 F oven for

about 1 hour, or until warm through and slightly bubbly on top. Excellent

dinner!! You can add tomatoes, guacamole, salsa, anything you want when

it's done. Leftovers are great too, although it doesn't freeze too well

because the tortillas get soggy.



Makes 6 servings

3 large lemons

1/2 pint vanilla ice cream, softened

1/2 pint lemon sherbet, softened

11/2 tablespoons green creme de menthe

Fresh mint leaves

Lemon cake (optional)


(double the recipe if you wish)

Wash lemons. Cut in half lengthwise and use a grapefruit knife or spoon to scoop out the pulp, leaving just the shell. Cut off just enough skin on the opposite side to make a flat bottom. Lemon shells can be frozen, covered. Save the lemon pulp for a pitcher of homemade lemonade.


In a medium bowl, combine ice cream and sherbet. Quickly spoon the mixture into shells and drizzle each with a little creme de menthe. Place shells close together in a freezer container and freeze until firm. This can be done a day ahead.


Serve frozen cups on a platter or on individual plates. Place mint leaves around the base of each cup and put 1 leaf on top for garnish. Serve at once. The lemon cups are especially good with a slice of lemon cake.




Serves 8-10

1 cup sweet onions, peeled and diced

3 tablespoons butter

3/4 cup mushrooms, quartered (chanterelle, shiitake, cremini)

1/2 cup roasted peppers, diced

2 cups fresh spinach, chopped

1/2 cup tomatoes, diced

10 eggs

1/4 cup cream (or half and half)

Freshly ground salt and black pepper to taste

1 1/2 cups grated mozzarella

1/4 cup Parmesan cheese

1/4 cup pine nuts

1/4 cup basil, chopped


Preheat oven to 350 degrees. In a large non-stick oven-proof skillet, saute onions in butter until slightly brown; add mushrooms and peppers. Cook 2 minutes; add spinach and tomato. Cook 1 minute. Beat together eggs, cream, salt and black pepper; add to vegetable mixture. Stir in cheeses, pine nuts and basil.


Bake 15 minutes, or until firm. Remove from pan by inverting frittata onto cookie sheet. Let cool. Place in refrigerator. When ready to serve, bake at 350 degrees for 10 minutes. Cut into wedges.


Makes one 9-inch pie


1/2 cup unsalted butter, softened, plus butter for 9-inch glass pie plate

2 cups ginger wafer crumbs


11/2 cups whipping cream, not ultra-pasteurized

11/2 cups Robertson's Lemon Curd, at room temperature (11/2 jars)


1/3 cup fresh blueberries, rinsed and dried

A few strips of lemon peel (yellow part only)


To make the crust: Combine butter and ginger wafer crumbs. Press mixture firmly on bottom and sides of generously buttered glass pie plate. Wrap tightly in plastic and freeze for 30 minutes.


To make the filling: In a large chilled bowl of an electric mixer set at medium speed, beat the cream until stiff peaks form.


Put the lemon curd in a bowl and whisk it vigorously to remove any lumps. With a spatula, gently fold the lemon curd into the whipped cream.


Pour the filling into the prepared crust and chill, covered with foil, for at least 4 hours or overnight. You can also freeze the pie for a firmer filling.


To serve, garnish with blueberries around the edge of the filling and twist a few strips of lemon peel for the center.


Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.




By Bradford Seaman, ucook.com staff writer


Tex-Mex has an identity crisis. The very name seems tentative, feeling out a definition instead of declaring one. It is surrounded by two cuisine regions - American southwest and Mexican - that overshadow it with countless cookbooks and trendy chefs. The similarities and proximity of southwestern, Mexican, and Tex-Mex styles makes a definition even harder to come by.


On top of all this (and because of it), Tex-Mex has a bum rap in the very places it should thrive. This scorn is acute enough to be mentioned in Jonathan Bartlett's definition in The Cook's Dictionary and Culinary Reference: "A style of cooking popular in the Southwest and Mexico. It relies heavily on chili peppers and such standards as tacos and tortillas. The name reportedly is not welcome in the area it describes."


Is this what Tex-Mex has to offer? Standard food in vague locations?


Unfortunately, the definition may be accurate. There is no clear-cut answer, but the place to start looking for answers is the place where it is used: Texas.


"Tex-Mex is such an anomaly," says Chef Stephen Pyles of the Star Canyon restaurant in Dallas. "It has its base in a cuisine that is thousands of years old. When it crossed the border it became something in and of itself."


The roots of Tex-Mex are in the ingredients and dishes carried across the border from Mexico by settlers. Much of what went into these early foods were indigenous to Mexico, but these influences took on a life of their own in Texas. Today, Tex-Mex is a style in its own right.


"It is not Mexican food, specifically," says Marilyn Tausend, co-author of Cocina De La Familia, a cookbook of Mexican-American home kitchens. "You wouldn't recognize it if you came up from Northern Mexico."


Many of the classic Tex-Mex dishes also developed out of the trail food consumed by cowboys and other travelers in Texas during the last 200 years. The most distinctive of these is chili. Like most Tex-Mex cuisine, chili incorporated ingredients from Mexico (chilies) with some favorites of the Texan settlers (cheeses, beef, and shredded pork.) The Bowl of Red, a simple, fiery chili of beef and chilies, is a legendary dish in Texas.


The fajita is another dish that is Tex-Mex. Fajita was originally a word for a cut of tough beef used by ranchers. It has developed into the beef or chicken dish served with sautéed vegetables and tortillas. Again, the fajita qualifies because it is a Mexican-influenced dish developed north of the border.


The same policy could be extended towards ingredients. Cheeses and whole-wheat tortillas, both Old-World products flavored with Mexican styles, can be Tex-Mex foods. Extensive use of cumin, which is used in Mexico in moderation, is another sign that a dish originated north of the border. Even Mexican dishes, like tamales, become more Tex-Mex with certain touches - such as shredded pork filling. Like an Italian neighborhood in the United States, Tex-Mex reinterprets an ethnic food. But it has been around so long that it has become distinctive enough to merit its own name.


So what separates Tex-Mex from Southwestern cooking?


"Southwestern is a very young cuisine," explains Pyles. "It is a new breed of cooking established in the early 1980's by chefs who were using techniques and ingredients indigenous to Mexico but with an international influence."


Southwest incorporates many modern, American ideas of cooking with local ingredients and a broader set of techniques and influences. More health-conscious, southwestern cooking focuses on grilling, smoking, and fresh herb infusions, to name a few identifying factors.


The bad rap that Tex-Mex receives appears to be skin-deep. Thankfully, this dispute is hardly tarnishing the appeal of Tex-Mex food.


"Tex-Mex doesn't get a lot of respect," says Monica Greene, a restaurateur for more than 20 years in Mexico and Texas, "but if you go to restaurants, everyone seems to be using the ingredients."


"Let them slam it," said Pyles, "but they're all closet Tex-Mex eaters."


Bartlett's definition, it seems, might be made more accurate by simply adding five words: "But they love it anyway!"



Makes 8 servings


1 cup white rice

1 cup beef broth

1 cup chicken broth

1/4 cup butter, melted

1 teaspoon garlic salt

1 teaspoon seasoned salt


1 Preheat oven to 350 degrees F (175 degrees C).

2 In a 2 quart casserole dish, mix together rice, beef broth, chicken broth, butter, garlic salt, and seasoned salt. Bake uncovered in preheated oven for 60 minutes, until liquid is absorbed and rice is tender.



Yield: Serves 4


When selecting a Gorgonzola for this dish, be sure to get one that is young and firm as opposed to one more aged, soft, and pungent. Heating accentuates flavors and aromas, so an older Gorgonzola will be too pungent and will over- whelm all the other flavors. This is a good lunchtime dish; it is rich and flavorful but still light, and can be put together in about 20 minutes.


1/2 cup walnut halves

8 ounces dry penne

1 cup Chicken Stock or Vegetable Stock

1/2 stick (2 ounces) unsalted butter

1 teaspoon fresh savory leaves

3 cups loosely packed spinach leaves

4 ounces Gorgonzola cheese, broken or cut into chunks

Kosher salt

Freshly cracked black pepper

Juice of 1/2 medium lemon


The Chicken Stock or Vegetable Stock

Preheat oven to 325 degrees. Spread the walnut halves on a baking pan and toast in the oven about 8 to 10 minutes, stirring with a spatula halfway through. Take care not to brown the walnuts, as it will produce a bitter flavor. Remove the walnuts from the oven, allow them to cool, and reserve. In a large stockpot, over high heat, bring approximately 4 quarts of water to a boil ad add 1 tablespoon of kosher salt. Add the penne and cook al dente, according to the manufacturer's directions. Drain the pasta in a colander. While the pasta is cooking, in a large saucepan, over medium heat, combine the stock, butter, and savory leaves. Cook until the butter is completely dissolved, about 3 to 5 minutes. Stir in the walnuts, then he spinach, and cook about 1 minute longer. Add the cooked penne and about three quarters of the cheese, reserving a little to crumble over the pasta as a garnish, and heat through, about 1 minute. (The Gorgonzola should not completely melt.)


Adjust the seasoning to taste with kosher salt, black pepper, and fresh lemon juice. Divide the penne among 4 large, warm soup plates. Spoon the sauce over, equally dividing walnuts and spinach leaves among the plates. Crumble reserved Gorgonzola over and serve immediately.


Makes about 1 quart


If you have a large molcajete y tejolete (mortar and pestle), you can mash the garlic and roasted peppers. Otherwise, use a food processor or blender to prepare some (but not all) of the ingredients to keep the consistency slightly chunky.

6 fresh Anaheim chilies, roasted, or two 4-ounce cans diced green chilies

2 or 3 hot chilies, such as jalapenos, roasted

6 cloves fresh garlic, peeled and minced fine

1 28-ounce can crushed tomatoes, un-drained, pureed in blender

1 cup fresh diced tomatoes

Chopped onions to taste (about 3/4 cup)

Chopped fresh cilantro leaves to taste (about 1 bunch)


Garlic powder (optional)


After roasting Anaheim chilies, place in a damp towel and then in a plastic bag for about 30 minutes, or until chilies are cool. Peel and dice chilies; place in large bowl.


You can peel and mince roasted jalapenos, or, if you prefer, remove stems, leave unpeeled and process in food processor. Add to bowl.


Using mortar and pestle, mash garlic to a fine paste. Or process in food processor. Add to bowl.


Add pureed canned tomatoes and diced fresh tomatoes, chopped onion, cilantro, salt and garlic powder; stir. She warns that the salsa will get hotter as it sets.


Note: To roast peppers, place on broiler pan and broil about 5 to 6 inches from the heat source, turning often, until skin is charred on all sides. Place in a damp towel and then in a plastic bag for about 30 minutes. Skin should peel right off.


Note: Wear gloves when handling fresh, canned, dried or pickled chilies; the oils can cause a burning sensation on your skin.


Makes 6 servings


2 (1 ounce) packages dry onion soup mix

3 cups water

2 cups instant rice

1 (4.5 ounce) can mushrooms, drained

salt and pepper to taste

6 (3/4 inch) thick pork chops


1 Preheat oven to 350 degrees F (175 degrees C).

2 In a medium size bowl, mix dry onion soup mix and water until dissolved. Pour mixture into a 10x15 baking dish. Add rice and mushrooms and mix to distribute well. Salt and pepper to taste. Add pork chops in a single layer on mixture. Push pork chops down into mixture and make sure they are covered with it.

3 Cover baking dish tightly with aluminum foil and bake in the preheated oven for 1 hour.


I use tenderloin in this dish. It is the leanest and most tender portion of pork. It should be trimmed of any sinews or fat, butterflied and pounded to a thickness of about 1/2". The pork is sautéed for only a short time but continues to cook in its own residual heat, which gives excellent results. The richness of the meat is complemented by the tartness of the apples and vinegar.

6 pieces pork tenderloin (6 ounces each), trimmed of surrounding fat, butterflied

and pounded to a thickness of 1/2"

1/2 teaspoon dried thyme

3/4 teaspoon freshly ground black pepper

2 onions (8 - 9 ounces), peeled and thinly sliced (2 cups)

1/3 cup cider vinegar

1/3 cup cold water

1 teaspoon sugar

1 teaspoon ground cumin or caraway seeds

1-1/2 pounds Rome Beauty apples, unpeeled but halved lengthwise, cored and

thinly sliced crosswise

3/4 teaspoon salt


Season the pork with the thyme and 1/4 teaspoon of the pepper.

Lightly coat 2 nonstick skillets with vegetable cooking spray and place them over high heat. When they are hot, add the pork and cook it for 2 to 3 minutes on each side. Transfer the meat to an ovenproof platter and keep it warm in a 180° oven while you make the sauce.

Divide the onions between the skillets and sauté them for about 3 minutes, until they are softened. Combine all the onions in 1 of the skillets.

Add the vinegar, water, sugar and cumin or caraway seeds to the skillet. Stir in the apples, salt and the remaining 1/2 teaspoon pepper. Cover and boil the mixture gently over medium heat for 4 to 5 minutes, until the liquid is almost gone and the apples are moist and tender.

Return the pork (and any juices that have accumulated on the platter) to the skillet and reheat for 1 to 2 minutes. Serve immediately. Serves 6


Makes 10 - 12 servings


6 cups baked potatoes -- peeled, cooled and riced

6 eggs

1 teaspoon salt

2 cups all-purpose flour

3 slices bread

2 tablespoons butter


1 The day before, boil potatoes with the skins on until tender. Cook enough to make at least 6 cups cold riced potatoes. Peel the potatoes, and rice them. Refrigerate them until needed.

2 Brown 2 to 3 pieces of bread in butter or margarine for croutons. Cut into small pieces, and let cool.

3 Combine riced potatoes, 5 or 6 beaten eggs, salt, and flour. Add croutons, and mix together. The mixture should stick together. Too much flour will make them heavy.

4 Form into balls about the size of tennis balls. Drop into boiling water in a large pot. Cover and cook for 10 minutes. Serve immediately. Makes 10 - 12 servings


There is more to the famous russet, otherwise known as the "baking potato", than you might think! Not only are they healthy and delicious, but they have become the chic health food of the 90's!


The Merits of the Spud

A medium-sized potato (weighing about 5 ounces) contains about 100 calories. Nearly 100 percent of the calories come from carbohydrates and some protein. Potatoes are rich in Vitamin C and trace minerals manganese, chromium, selenium and molybdenum. In addition, the potato is low in sodium -- making it ideal for those of us who need low sodium diets.


Picking a Potato

Avoid potatoes that have sprouted or have wilted or wrinkled skin, cut surfaces, green or dark areas, and worm holes. Once you get your potatoes home, store them in a cool, humid, dark place that is well ventilated. The ideal storage temperature is 40 to 50 degrees F (5 to 10 degrees C). There are two no-no's when it comes to storing potatoes: 1)do not wash potatoes before storing them, and 2)potatoes should not be placed in the refrigerator. If refrigerated, some of the starch will be converted to sugar making them undesirably sweet and will cause them to darken when cooked.


Oh, the Varieties!

One of my very favorite varieties of potatoes is the Yukon Gold. The Yukon has a buttery, sweet flavor that makes it suitable for baking, mashing and roasting. Most grocery stores now carry this great spud, so give it a try. I suggest mashing them - you'll find they'll need absolutely no butter!


Yellow Finns have a sweet taste and look similar to Yukon potatoes. Use them for any potato dish where you'd like a smooth, buttery texture.


The russet potato is the best known and loved of all the potatoes. Available everywhere, the russet is an all purpose potato and is (of course) terrific when baked.


New potatoes are not a separate variety but rather are young, small potatoes of any variety that are harvested in the first nine months of the year. Their skin is thin and wispy and they are wonderful served steamed or boiled.


Serve them up!

Shove over the butter and sour cream and get creative! Here are several tasty ways to enliven the spud:


Make a "pizza" potato: Top a cooked spud with low-fat marinara sauce and 1 to 2 teaspoons Parmesan cheese. Place the potato back in the oven until the cheese and sauce is bubbly.

Put a little zip into your next potato by topping it with zesty hot salsa. Sauté mushrooms and onions in a bit of olive oil and pile them high on the potato. Top the entire thing with a few tablespoons of your favorite low-fat chili.

Make a full meal by sautéing small shrimp in a bit of olive oil and garlic. Add basil, oregano and pepper, and stuff the mixture into a baked potato.

When making mashed potatoes, instead of butter, substitute just a little bit of olive oil whipped with low-fat chicken broth and herbs of your choice.

Cube either red or Yukon potatoes and toss them with Dijon-style mustard, a little white wine, and herbs. Bake them until tender.

Want to get really great taste? Slice any potato lengthwise into 1/2 inch pieces, toss with a bit of olive oil and grill them until crusty and tender. (Use a vegetable basket if the slices will fall through the grill rack.)



What could be more symbolic of autumn than a wedge of smooth, spicy pumpkin pie adorned with a dollop of lightly sweetened whipped cream? It's the perfect finish to a meal or a midnight snack you look forward to all day. Pumpkin pie is very easy to make if you buy a can of pumpkin puree at the store and stir eggs, milk and spices into it. But once you've tasted a pie made with fresh pumpkins or other winter squash, it's hard to go back to canned. Give fresh squash a try and we think you'll agree!


Expand your Squash Repertoire

Besides pumpkins, the world of winter squash includes Hubbard, banana, buttercup, butternut, acorn, turban, delicata and dumpling. All of these are just as suited to making pies as pumpkins are, and many people swear that once you taste the sweet, rich flesh of other squash baked into a creamy custard, you'll forget about pumpkin altogether! If you decide to stick with pumpkin, we do not recommend that you use your leftover Halloween jack-o-lantern for making pumpkin pie. Field pumpkins, the type sold for carving and decorating, tend to be too stringy and bland to bother eating when there are better pumpkins out there. Sugar pumpkins are the more petite pumpkins you'll see flaunting their dark orange flesh next to the larger, paler field pumpkins. As the name implies, sugar pumpkins are sweeter, and they also have denser, less stringy flesh than their pale cousins.


Puree a Pumpkin, Squish a Squash

The process of preparing winter squash for pies is a bit time-consuming, but well worth the effort. Get cozy in your kitchen on a blustery afternoon with the winter squash of your choice, and get ready to make the best pie of the season. For directions on preparing fresh pumpkin puree, please see Baking with Fresh Pumpkin.


Thicker is Better

Once you've got a rich, smooth batch of pumpkin puree ready, you may notice that it's much more runny than the kind you get out of a can. We suggest that you allow your homemade puree to drain overnight before baking with it, especially if you're using a recipe that originally called for canned puree. The more water you can get out of the puree, the better.


To drain the puree, line a large strainer with a double thickness of cheesecloth, a few flattened-out coffee filters, or thin, clean dishtowel you don't mind getting stained orange. Place the strainer in a bowl, and then pour the puree into the lined strainer. Lay a piece of plastic wrap directly on the surface of the puree and place the whole setup in the refrigerator overnight. You can use this puree in any recipe that calls for pumpkin puree.


If you're not going to use all that lovely, smooth squash puree right away, there's no need to let it go to waste. Measure it into recipe-sized quantities (2 cups is standard) and store it into resealable freezer bags. It will keep wonderfully for at least 6 months, so you can even treat yourself to a pie any time you please.


A Few More Squash Secrets

For a squash pie that will make everyone rave, here are a few more tips:


Partially bake the crust before pouring in the filling for a crispy, flaky contrast to the smooth custard.

This type of pie cracks on top when it's overcooked. Don't turn the oven up too high, and take it out before it's browned on top. If it's not completely firm yet, don't worry too much. It will firm up as it cools in the refrigerator.

Always store pie in the refrigerator. If left at room temperature, the pie's eggs and milk may spoil and become hazardous to your health.



3 or 4 large (about 12" across) flour tortillas (depending on how thick you

spread the filling)

1 (7.5 oz.) can salmon, drained. (mash the bones, but remove the dark skin)

1 (8 oz.) cream cheese - 'brick' or tub; regular or low fat

2 green onions, finely sliced, OR some finely cut chives - to taste

Optional: pinch of lemon zest

1/4 teaspoon or so of lemon juice


1. Mix salmon, cream cheese and green onion / chives (and lemon juice and

zest if using).

2. Divide into 4 sections. Spread one section on one flour tortilla. Roll

up (like a jelly roll). Repeat with balance of filling. (If the first one

seems too sparse, make three 'rolls' that are thicker.)

3. Roll each roll in plastic wrap and refrigerate overnight. (I usually put

them into a sealed container as well to save the milk, etc. from picking up

the salmon smell/taste.)

4. Unroll. Trim side edges that don't have much filling. (They're for

'taste testing'.) Cut remainder about 1 inch thick. Place on a nice plate

and serve.


2 tablespoons butter or margarine

1/4 cup chopped green sweet pepper

1/4 cup sliced green onion

1/4 cup chopped celery

4-1/2-ounce jar sliced mushrooms, drained

1 10-ounce package frozen artichoke hearts, thawed

8 ounces lump crabmeat

8 ounces shrimp, cooked and peeled

1 cup shredded cheddar cheese (4 ounces)

1/4 cup grated Parmesan cheese

1/4 cup mayonnaise

1 tablespoon lemon juice

1 teaspoon Worcestershire sauce

Several dashes bottled hot pepper sauce

1 egg, beaten

1 8-ounce can sliced water chestnuts, drained (optional)

1 9-inch deep-dish pie shell, partially baked

1/4 cup slivered almonds


1. Preheat the oven to 350°.

2. In a large skillet, melt the butter or margarine. Add the green sweet pepper, green onion, celery and mushrooms. Cook and stir until the vegetables are tender, but not brown. Remove from heat.

3. Coarsely chop the artichoke hearts. Add the artichoke hearts, crabmeat, shrimp, 3/4 cup of the cheddar cheese, the Parmesan cheese, mayonnaise, lemon juice, Worcestershire sauce, bottled hot pepper sauce, egg and water chestnuts, if using, to the skillet. Stir well to combine.

4. Transfer the seafood mixture to the partially baked pie shell and bake in the 350° oven for 20 minutes. Sprinkle with the almonds and the remaining 1/4 cup cheddar cheese. Bake for 10 minutes more. Let the pie stand for 5 minutes before cutting it into wedges. Makes 6 to 8 Servings


2 (15 ounce) cans sliced potatoes, drained (or boil and slice some new potatoes)

2 tablespoons butter

1 tablespoon garlic salt

1 1/2 tablespoons Italian seasoning

1 1/2 tablespoons paprika


Melt butter in a large skillet at a medium heat. Stir in the potatoes, garlic salt, Italian seasoning and paprika. Stir the potatoes around occasionally. The potatoes should cook for about 12 minutes or until potatoes are a red-brown color. Makes 6 servings



Everyone loves a potato! Baked, mashed, fried, stewed, shredded, sliced, diced, wedged or whole, swimming in soup, crowned with cheese or splashed with sauce -- we just can't get enough of these deliciously versatile vegetables. Get ready to celebrate spuds in every form as you dive into our bushel of cooking advice and recipes below!


Mashed Potatoes

Study the art and the science of perfect mashed potatoes. Whether you like 'em light and fluffy or smooth and creamy, you'll find all the keys to achieving the texture and flavor you want.

Deep Frying

Homemade French fries - what a treat! Get that crispy golden exterior and soft, fluffy interior you dream of, right in your very own kitchen.

Potato Salad

Potato salad is a great addition to your meals at any time of year. Pick the right potato variety and the perfect seasonings to make your own signature recipe, or try out some of our popular recipes!


Nutrition and Facts

Potatoes are good for you! Learn about potato nutrition and varieties, and get some fantastically delicious, easy, and healthful potato-centered meal ideas from an award-winning nutritionist.





For the dough:

2 to 3 cups of flour

1 egg

3/4 cup lukewarm orange juice or pineapple juice

2 Tbsp oil

For the filling;

1 cup raisins

1 cup chopped nuts

1 cup mixed jam: apricot, strawberry, cherry, berry

Small can crushed pineapple, drained

1 cup shredded coconut

Crushed Corn Flakes


To assemble:




Lemon rind


To make the dough:


Sift flour into a large bowl. Make a well in the center and add the egg. Stir in the juice and oil, and stir to make a sticky dough. Place the mixture on a lightly floured board and slap down for 10 minutes. This makes the dough elastic, so that you can stretch it.


Place on a floured board, cover with an inverted bowl warmed with hot water and dried. Let the dough rest for 10 minutes.


Cut the dough into equal parts. Working with one part at a time, place your hands under it, stretching as thin as possible. Warm a wooden rolling pin, briefly, in the oven. On a well-floured surface, roll the dough as thin as possible.


Preheat the oven to 375°F (190°C).


For the filling:


Mix pineapple and coconut together and combine with other filling ingredients.


To assemble:


Brush the dough with 2 tablespoons of oil. Sprinkle with crushed Corn Flakes, 2 teaspoons of the cinnamon and sugar mixture, and place part of the filling along the length of the dough, about two inches in from the edge. Roll over twice, tucking in the ends.


Repeat with remaining dough and filling.


Place on a greased cookie sheet with sides or a jelly roll pan. Pat or brush oil on each roll. Sprinkle with more cinnamon and sugar and lemon rind.


Slash each roll partly through into desired sizes before baking. Bake for 50 minutes. When cool, finish cutting through. Makes 30 to 36 pieces.


Makes 5 to 6 pints

4 cups ground or minced unpeeled cucumbers (about 4)

1 cup ground or minced green bell pepper

1 cup ground or minced red bell pepper

3 cups ground or minced onions

3 cups ground or minced celery

1/4 cup canning or pickling salt

31/2 cups granulated sugar

2 cups distilled white vinegar

1 tablespoon celery seeds

1 tablespoon mustard seeds


Use coarse blade on grinder (if you want to use a food processor, be sure to monitor the blade and don't over-process the vegetables).


Combine ground up cucumbers, peppers, onions and celery in a large bowl. Sprinkle with the salt. Cover with cold water and let the mixture stand for 4 hours. Drain thoroughly in a colander. Press out all liquid.


Wash 6 pint jars. Keep hot until needed. Prepare lids as manufacturer directs.


In a large nonaluminum pot, combine the sugar, vinegar, celery seeds and mustard seeds. Bring to a boil, stirring until sugar dissolves. Stir in the drained and pressed vegetables and simmer for 10 minutes.


Ladle the hot relish into 1 hot jar at a time, leaving 1/2-inch head space. Wipe jar rim with a damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).






Almost any combination of greens can make a salad and you don't have to get fussy about salad dressing, either. Most are just dressed with freshly squeezed lemon juice or vinegar, olive oil, and salt and fresh pepper, all to taste. Substitute any vinaigrette or other dressing you like for the oil and vinegar.


Yield: 4 servings


4 to 6 cups torn assorted greens (trimmed, washed, and dried)

1/4 to 1/3 cup extra-virgin olive oil or walnut oil

1 or 2 tablespoons balsamic vinegar or sherry vinegar

Pinch salt, plus more to taste

Freshly ground black pepper to taste (optional)


Place the greens in a bowl and drizzle them with olive oil, vinegar, and a pinch of salt. Toss and taste. Correct seasoning, add pepper if desired, and serve immediately.


From How to Cook Everything: Simple Recipes for Great Food by Mark Bittman

Copyright(c) 1998 by Mark Bittman Permission by Macmillan New York, NY



Makes 4 servings

16 jumbo pasta shells (8 ounces; see note)

1 16-ounce package firm tofu

1/4 cup chopped fresh parsley

1 tablespoon onion powder

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/2 teaspoon dried basil

2 cups spaghetti sauce, your choice (plain, herb, roasted garlic, etc.)

1/2 cup shredded cheese (parmesan, cheddar or packaged Mexican four-



Cook shells according to package directions, about 10 minutes.


Meanwhile, mash the tofu in a medium bowl. Add parsley, onion powder, salt, garlic powder and basil; mix well.


Spread spaghetti sauce in 9-inch square baking dish.


Drain shells and generously stuff them with the tofu mixture. Place shells in baking dish; it will be a tight fit. Sprinkle cheese evenly over the tops of the shells (or mix into tofu mixture). Bake at 350 degrees for about 20 minutes or until sauce is bubbly.


Note: Toss in a few extra shells in case some fall apart during cooking, and don't use shells with visible cracks.



Yield: 4 servings


Four 3-ounce pieces of tuna, cut into rectangles

4 spring roll wrappers

1 cup soybeans, blanched and peeled

1 Tablespoon lime juice

1 Tablespoon nampla (Thai fish sauce)

1 chili pepper, finely chopped

Salt to taste

Wrap spring roll around tuna and deep fry for 1 minute in 375°F oil and season with salt and slice 4 times.



Mix in blender all ingredients. Serve as dipping sauce.



Yield: 4 servings

1 pound small beets

1/4 of a washed orange

8 teaspoons extra virgin olive oil

4 teaspoons lime juice

2 teaspoons shallots, minced

8 ounces super fresh, sushi quality, center cut tuna

2 teaspoons chives, minced

1/2 teaspoon drained horseradish or 1 Tablespoon freshly grated

2 teaspoons mint, chopped

1/4 teaspoon grated lemon zest

12 chives

1 Tablespoon fresh horseradish, grated

Salt and freshly ground black pepper to taste

Wash the beets and put in a small pot and add the orange. Cover with water and add 1 teaspoon salt. Bring to a boil, reduce to medium and simmer until; 30-40 minutes. Drain and cool.


When the beets are cold, put them in a tea towel and rub to remove the skin. Slice the beets into rounds 1/4 inch thick using a mandolin or a very sharp knife. Arrange the beets in overlapping layers in concentric circles on 4 plates forming a six inch disc. Season with salt and pepper and drizzle each plate with 2 teaspoons olive oil and 1 teaspoon lime juice and sprinkle with shallots.


Remove any bones, skin or dark meat from the tuna. Cut into 1/4 inch dice. Toss with chives, horseradish, mint and lemon zest. Add 2 tablespoons lemon juice and 2 tablespoons extra virgin olive oil, and season with salt and pepper. Refrigerate.


Using a 2 inch ring, pack 1/4 of the tuna into the ring. Push the fish through onto the beets. Repeat 3 times, one each plate. Garnish with chive lengths and sprinkle with fresh horseradish.


Wine Suggestion: Louis Moreau Chablis Les Fourneaux 1998

Copyright Jody Adams/RIALTO 1997


(pho) Serves 8

2 pounds each: beef bones, beef brisket

1 pound beef tenderloin

1 piece (2 inches) ginger root

2 yellow onions, peeled, quartered

4 shallots, peeled

1/4 cup vegetable oil

5 cloves

4 sticks cinnamon

3 star anise

1 cup bean sprouts, blanched

1/2 pound rice stick or rice noodles

1/4 cup fish sauce (nuoc mam or nam pla )

1/4 cup hoisin sauce

2 tablespoons hot chile sauce or sambal oelek (see Note)


1/2 cup green onions, chopped

1/2 cup cilantro, chopped

1/2 cup cinnamon basil, chopped (see Note)


In large Dutch oven or stockpot over medium heat, place beef bones and brisket in water to cover by 2 inches. Boil, reduce heat to simmer and cook, scraping off and discarding foam that rises to surface.


Meanwhile, heat grill or broiler to high. Grill tenderloin until medium-rare, 3-4 minutes per side. Set aside to cool; refrigerate. Brush ginger, onions and shallots with vegetable oil. Grill until vegetables are softened and partly charred, about 12 minutes. Add to brisket pot. Wrap cloves, cinnamon and star anise in cheesecloth; tie closed with kitchen string. Add to brisket. Simmer broth 1 1/2 hours.


Heat medium saucepan of water to a boil. Add bean sprouts. Blanch 15 seconds. Remove; set aside. Add rice noodles and cook according to package directions. Drain; set aside.


Remove brisket from stockpot to cutting board. Season broth with fish sauce, hoisin sauce, chile sauce and salt to taste. Strain broth, discarding bones, vegetables and bag of spices. Slice brisket and tenderloin into thin pieces.


To serve, divide green onions among soup bowls. Top with noodles, brisket and tenderloin. Pour broth over. Garnish with cilantro, cinnamon basil and bean sprouts.


Note: Sambal oelek and cinnamon basil can be found at Asian markets. Basil may be substituted.


3 cups granulated sugar

1 1/2 cups finely chopped, seeded watermelon (do not puree)

1/4 cup lemon juice

1 package (1.75 ounces) powdered fruit pectin

3/4 cup water


In large bowl, stir together sugar, watermelon and lemon juice. Set aside for 10 minutes, stirring occasionally. In small saucepan, blend fruit pectin and water. Bring mixture to a boil over high heat. Boil, stirring for 1 minute. Stir pectin mixture into watermelon mixture. Stir constantly until sugar dissolves, about 3 minutes. Quickly pour into jars and cover. Let stand at room temperature for 24 hours to set. Store jam in refrigerator for up to three weeks.



Winter squash (aside from being a beautiful centerpiece on any table) are some of the most healthy and surprisingly delicious vegetables that should cross your dinner table. A little mentioned fact about squash is that all squash are zero in fat and chock full of vitamins and minerals like iron, riboflavin and vitamins A and C. So if you're looking to eat delicious foods, keep off the dreaded "winter 10 pounds" and zap a little variety into your fall meals take a peek at some of these tried and true suggestions for preparing squash. With a little bit of effort and seasoning squash can leap to life and make your dinner table a fiesta of fall colors and flavors.


How to Cook It!

If you've never handled one of those thick skinned winter squashes before, the idea of actually cooking with it can be a little intimidating. Here are some common ways to make the most of the creamy flesh of winter squash. Remember squash is usually precooked before using it in most recipes.


Baking Method

Cut smaller squash (like Acorn squash) in half, scoop out the seeds. Place 2 teaspoons honey, brown sugar, or maple syrup and 1 tablespoon butter into their hollows. Bake them in a preheated 350 degrees F (175 degrees C) oven for about 30 minutes.


Roasting Method

Cut in half and seed squash. Place the squash halves, cut side up, on a rimmed baking sheet. Rub the flesh with softened butter, season with salt and pepper and drizzle with brown sugar, maple syrup or orange juice. Flip the squash over and roast them for 40 to 45 minutes in a preheated 400 degrees F (200 degrees C) oven. Roast the squash until the skin is blistered, browned and the flesh tender. Insert a fork or knife under the skin to test that the flesh is tender. When the squash has cooled the skin should peel off easily.


Roasting squash helps to maintain squash's delicate flavor. Once roasted and cooled there are a plethora of cooking options available. One option is to mash the squash and use it in any recipe calling for squash puree. Roasted squash freezes extremely well and reheats easily. Don't be afraid to roast a bundle of squash at the beginning of it's season and freeze it for use during the holidays; it'll cut down on some of the crunch cooking that you'll face come November and December!



Boiling Method

Cut the squash in half and discard the seeds. Then peel and cut the squash into chunks. Place in a saucepan and cover with water. Bring to a boil and cook until the squash chunks are tender. Let the chunks cool, then puree the flesh in a food processor, or mash with a potato masher.


Microwave Method

Cut the squash in half and discarding seeds. Microwave on high for seven minutes per pound.


Which squash is which?


Ever find yourself staring at the array of beautiful squash for sale at your local grocery store wondering how you'll ever figure out which squash is a Spaghetti squash and which a Butternut? Lay your worries aside and read through the following tips on what the most common winter squash are called, how you'll be able to tell them apart and what you might want to do with them when you've bought 'em! Of course, if you still have questions don't hesitate to corner your local grocery person and grill them with your educated squash questions!


Acorn Squash: These cute squash look suspiciously like acorns and have green or orange (or a combination of the two) colored skin. The flesh is golden yellow and sweet. Once baked acorn squash is delicious as a side dish with no further preparation.


Hubbard Squash and Sugar pumpkins: These are the premier squashes for pie baking. The Hubbard squash is so large that it is commonly sold in chunks. The skin is a smoky blue color and the flesh is dry, mealy and sweet. With dark orange colored flesh, sugar pumpkins are perfect for baking pumpkin pies, bread or soups because of their incredible sweetness. Sugar pumpkins look like the little brother or sister to a pumpkin that would be carved for Halloween.


Butternut Squash: Quite possibly the most popular squash because of its incredible versatility and ease in cooking. Butternut is an off-white, creamy colored squash with rich orange flesh. The butternut squash is long and smooth with a swell at the bottom end. Cooked Butternut squash flesh holds it's shape well and is easy to handle. This is the squash you want to use if you want to dice, slice or present squash in any form other than puree.


Spaghetti Squash: Named for its spaghetti-like flesh the Spaghetti squash is a yellow, watermelon-shaped vegetable usually served as you would spaghetti. It is commonly baked and served with a tomato sauce, cheese, or butter and Parmesan cheese.


 Join one of our Discussion Forums:

Free Recipe Collection Forum

Jewish Recipe Forum


Free Newsletters:

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

Free Recipe Collection Newsletter

Jewish Recipe Collection Newsletter



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

Add to Favorites


Search this site powered by FreeFind


Our Favorite Internet Search Engine:


Mail this Page to a Friend


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


Back to Spike's & Jamie's Recipe Collection





Barnes & Noble Home Page

Barnes & Noble Music Page



Tired of Geek Speak when 
you have Computer Questions?

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



Your Own Domain Name 
- $15 a Year

- Superior Quality Products since 1869



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

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

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

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







Back to Top