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

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Recipes from Spike & Jamie

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

A FIRM FOUNDATION FOR THE FOOD PYRAM

APPLE AND CARROT CAKE

APPLE OATMEAL MUFFINS

APRICOT OAT BARS

BACON WRAPS

BREAKFAST POCKETS

BULGHUR PILAFF

CANNED APPLE PIE FILLING

CARAMEL APPLE DIP

CARIBBEAN PUMPKIN SOUP

CHICKEN NOODLE SOUP

CHOCOLATE CHIP BARS

CINNAMON HONEY MUFFINS

CORNED BEEF AND CABBAGE

CORNMEAL CHICKEN WITH CASERA SAUCE

CRAB RANGOON

EGYPTIAN SWEET COUSCOUS DESSERT

FLOUR INFORMATION

GRAPE NUT BARS

HOMEMADE MINCEMEAT

HOMEMADE POPTARTS

ITALIAN CHILI

KEEP CUT FRUIT FROM TURNING BROWN

KOFTA MLEBISSA

LEMON ZESTED ORZO PILAF

LENTIL LOAF BURRITO

LENTIL SALAD

LONG TERM MUFFINS

MARABA TAMER

MASHED POTATOES and GRAVY

MEDITERRANEAN VEGETABLE SANDWICHES

MINCE PIE

MINCEMEAT PEAR PILE OR STRUDEL

MUFFIN NOTES

NO BAKE FUDGE COOKIES

OATMEAL SCOTCHIE PAN COOKIES

ONION CHEESE BREAD

PEAR and PLUM CRISP

PINTO BEAN MUFFINS

POPEYE CEREAL MUFFINS

PORTUGUESE ROLL UPS

PRAIRIE PUMPKIN SOUP

PREPARATION OF GRAINS

PUMPKIN SOUP

RASPBERRY ALMOND BARS

REDS BEEF STEW

RICE AND ONION CHICKEN CASSEROLE

RICOTTA AND EGGPLANT PASTA PARMESAN

ROASTED EGGPLANT

ROASTED EGGPLANT AND TOMATO

SALATIT KHODAR MESHAKEL

SATURDAY NIGHT SUPPER

SAUSAGE STUFFED MUSHROOMS

SNICKERDOODLE MINI

SOUP BONE HINT

SOY MUFFINS

SPAGHETTI CASSEROLE

SPICED PUMPKIN SOUP

SPRING FRIED EGGPLANT

STRAWBERRY MUFFINS

STUFFED PEPPERONCINI

SWEET CARDAMOMED CARROTS

TEXAS TORTE

TOMATO PIE

WALDORF ASTORIA RED CAKE

WALDORF ASTORIA RED CAKE MOCK

ZUCCHINI DILL MUFFINS

 

 

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!

APPLE AND CARROT CAKE

 

2 cups Whole Wheat Flour -- self-rising

1/2 cup Margarine

1 teaspoon Cinnamon

1 cup Walnuts -- chopped

2/3 cup Raisins

2 cups Apples -- peeled cored grated

1 cup Carrot -- grated

1 Orange Peel -- grated for zest*

2 large eggs

4 tablespoons Orange Juice -- fresh or frozen

 

Grease a loaf pan with 4 cup capacity. Preheat oven to 350 degrees F. Place

the flour into a large bowl and mix well, then cut in the margarine with knives or a pastry blender, and stir in the cinnamon. Stir in the walnuts, raisins, apples and carrot. Add the orange zest, eggs and juice, then beat well until thoroughly combined. Spoon the mixture into the prepared pan, smooth the top and bake for 60 - 75 minutes, or until the cake is well risen and firm to touch. Turn out on a wire rack to cool.

APPLE OATMEAL MUFFINS

1 cup oatmeal

1/2 cup whole wheat flour

1/2 cup flour

2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

2 eggs

2/3 cup honey

2 apples, finely chopped

2 Tbsp butter, melted

cinnamon sugar, optional

Mix oatmeal, flours, baking powder, salt and cinnamon together. Stir in eggs, honey, apples and butter just until mixed. Pour into greased muffin tins and sprinkle with cinnamon sugar if desired. Bake at 400° for 20 to 25 minutes. Yields 12 large or 24 small muffins.

APRICOT OAT BARS

 

1 cup quick-cooking oats

1 cup all-purpose flour

2/3 cup packed brown sugar

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 cup Canola oil

3 tablespoons unsweetened apple juice

1 jar (10 ounces) 100% apricot spreadable fruit

 

In a bowl, combine the oats, flour, brown sugar, baking soda and salt. Drizzle with oil and apple juice; stir until moistened. Set aside 1/2 cup for topping. Press remaining oat mixture into an 11-in x 7-in x 2-in. baking pan coated with nonstick cooking spray. Spread the apricot fruit spread to within 1/4 in. of edges. Sprinkle with reserved oat mixture. Bake at 325º for 30-35 minutes or until golden brown. Yield: 16 bars

BACON WRAPS

1 Pkg Bacon

16 Slices Bread, crust trimmed

1 8 oz Cream Cheese, Room Temp

3 Green Onion, Chopped

1 Clove Garlic, crushed, diced

2 Tsp Italian Seasoning, dry

Toothpicks

Mix cream cheese, onion, garlic, Italian seasoning. Set this aside. Flatten each bread slice with rolling pin. Spread cream cheese mixture on each slice. Roll each slice jellyroll fashion. Cut into thirds. Cut each bacon slice into thirds. Wrap 1 bread third with 1 bacon third. Secure with toothpick. Bake at 350 degrees until bacon is done.

BREAKFAST POCKETS

2 packages Active Dry Yeast -- (1 1/2 Tbs.)

1/2 cup Warm Water -- 110-115 deg

3/4 cup Evaporated Milk -- warm 110-115 deg

1/2 cup Vegetable Oil

1/4 cup Sugar

1 large Egg

1 teaspoon Salt

3 1/2 cups Flour

Filling

1 pound Sausage -- or bacon

1/2 cup Onion -- chopped

2 1/2 cups Hash Browns, frozen -- shredded, thawed

1/2 cup Mushroom pieces -- drained

7 large Eggs -- lightly beaten

3 tablespoons Milk, skim

1/2 teaspoon Salt

1/2 teaspoon Pepper

1/2 teaspoon Garlic Salt

1 pinch Cayenne Pepper

3 cups Cheddar Cheese -- shredded

In a mixing bowl, dissolve yeast in water. Add evaporated milk, oil, sugar, egg, salt and 2 cups flour, then beat until smooth. Add enough flour to make a soft dough (do not knead)Cover and let rise 1 hour. Meanwhile, in a skillet, cook the sausage and onion over medium heat until sausage is no longer pink. Add mushrooms to mixture, then drain any excess moisture/grease from mixture. Add the hash browns, eggs, milk and seasonings. Cook and stir until the eggs are completely set. Sprinkle with cheese and keep warm. Punch dough down, then divide into 16 pieces. On a floured surface, roll each piece into a 6 or 7-inch circle. Top each with about 1/3 cup filling, then fold dough over filling and pinch the edges to seal. Place on ungreased baking sheets. Bake at 350 degrees F for 15-20 minutes or until golden brown.

To freeze: Place cooled, baked pockets onto a baking sheet and freeze for about one hour, or until hard. Transfer to labeled zip baggies, and freeze for 3 - 6 months. To re-heat, thaw in refrigerator overnight, and bake at 350 degrees F for 5 - 10 minutes or until warmed through, OR place individual pockets, wrapped in paper towels in the microwave, and cook on high heat for 2 - 3 minutes our until warmed through.

Note: Any good 2 pound bread recipe made for a bread maker could be used to substitute in this recipe if you prefer to make your dough in this manner. You can also used frozen bread dough with good results.

BULGHUR PILAFF

In a heavy skillet lightly brown over high heat in:

 

4 Tbs. butter

3/4 cup minced onion

Add, stir well and brown slightly:

2 cups bulghur

Add and bring to boil:

4 cups hot chicken broth

Stir, mixing well, cover and steam over low heat 20 minutes. Remove from heat, let stand 5 minutes and fluff with fork. Mound on heated platter and serve immediately. Serves 4. From "Middle Eastern Cookery" by Eva Zane

 

CANNED APPLE PIE FILLING

 

4 1/2 cups sugar

1 cup cornstarch

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1 teaspoon salt

10 cups cold water

3 tablespoons lemon juice

 

Peel and slice apples to fill 7 qt. jars 3/4 to 7.8 full. Mix all ingredients except lemon juice with cold water. Cook until thick and bubbly. Add lemon juice. Pour mixture over apples and seal. Process 30 minutes in a hot water bath.

CARAMEL APPLE DIP

 

8 oz. pkg. cream cheese, softened

3/4 c. brown sugar

1/4 c. white sugar

1 tsp. vanilla

 

Mix above ingredients. Use as a dip for sliced apples, or other fruit.

CARIBBEAN PUMPKIN SOUP

from Martha Stewart Living Yield: 6 Servings

2 medium Cloves garlic, peeled

1 medium Onion, peeled and quartered

1 large Jalapeno pepper, seeded and -coarsely chopped

2 ribs celery, cut into -2-inch lengths

3 large Carrots, peeled and sliced -1/4 inch thick

2 tbsp Olive oil

1 3/4 lb Kabocha squash (about half a -small squash), peeled, -seeded, and cut

into 1-inch dice

3 cups Low-salt chicken stock, -skimmed

1 Bay leaf

2 tsp Curry powder

1 tsp Turmeric

Pinch of cayenne pepper

1 1/2 tsp Salt Freshly ground pepper

1 Ripe plantain, cut into -chunks

1/4 cup Shelled raw pumpkin seeds -(pepitas)

2 tbsp Chopped flat-leaf parsley

1 tbsp Creme fraiche (optional)

Place garlic in a food processor and pulse until finely chopped. Add onion

and pulse until finely chopped. Set aside. Place jalapeno in food processor

and pulse until finely chopped. Add celery and pulse until finely chopped.

Set aside. Place carrots in food processor and pulse until finely chopped.

Heat 1 tbsp of the olive oil in a medium stockpot over medium heat. Add the

garlic and onion and sauté, stirring occasionally, until onion is

translucent, about 6 minutes. Add jalapeno, celery, and carrots and sauté

for 5 minutes. Add the squash, chicken stock, bay leaf, curry, turmeric,

cayenne, 1 t of the salt, and pepper to taste, and bring to a boil. Reduce

heat and add the plantain. Cook until the vegetables are tender, about 8

minutes.

Meanwhile, in a small sauté pan, heat remaining T of olive oil over

medium-high heat. Add pumpkin seeds and remaining 1/2 t salt and cook for

about 30 seconds, shaking pan constantly to prevent burning, until all the

seeds have popped. Remove from heat and add parsley.

Place 2 C of the cooked vegetables and about 1/2 C of the liquid in the bowl

of a food processor and puree until smooth. Stir puree back into the soup.

Adjust seasonings, and stir in the creme fraiche, if desired. Garnish with

roasted pumpkin seeds.

CHICKEN NOODLE SOUP

 

46 oz. chicken broth

2 sliced carrots

1-12 oz. can of shredded chicken

1/4 tsp. oregano

1 1/2 cups uncooked noodles

1 tbsp. minced onion

1/4 tsp. pepper

1 tbsp. celery flakes

 

Combine ingredients and bring to a boil. Reduce heat and simmer 35 minutes

or till noodles are cooked.

 

CHOCOLATE CHIP BARS

 

1/2 c, shortening

1/3 c. butter or margarine, softened

1/2 c. granulated sugar

1/2 c. brown sugar (packed)

1 egg

1 t. vanilla

1 1/2 c. flour

1/2 t. soda

1/2 t. salt

1/2 c. chopped nuts

1 package (6 ozs.) semi-sweet chocolate pieces

 

Heat oven to 375°. Mix shortening, butter, sugars, egg and vanilla thoroughly. Stir in remaining ingredients. Spread in ungreased oblong pan, 13x9x2 inches. Bake 20 to 25 minutes. Cool; cut into bars, about 3x1 inch. Makes 32.

 

 

CINNAMON HONEY MUFFINS

3/4 cup unprocessed bran

1 cup low-fat buttermilk

1 egg, beaten

1/4 cup honey

1/4 cup vegetable oil

1/2 cup raisins

1/2 cup grated carrots

1 1/4 cup sifted all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon nutmeg

1/2 teaspoon cinnamon

1.Preheat oven to 425 degrees. Coat muffin pan with nonstick spray.

2.In medium bowl, combine bran, buttermilk, egg, honey, oil, raisins and

carrots. Let stand 10 minutes.

3.In large bowl, sift together remaining ingredients.

4.Make well in center and add bran mixture. Stir just until dry ingredients

are moistened. Batter should be lumpy. Do not over-mix.

5.Spoon batter evenly into 12 muffin pans.

6.Bake 15 to 20 minutes or until tester comes out clean when inserted in

center of muffin. Makes 12 muffins. These muffins can be frozen. When cool,

put in a freezer bag.

CORNED BEEF AND CABBAGE

 

One fully seasoned 3-lb corned beef

One green cabbage cored and cut into wedges

One package of baby carrots or one bunch fresh carrots cut into pieces

 

Place the beef in crock-pot and add water about 2/3 of the way up the meat. Cook on low for 10 hours. Midway through the cooking, add the cabbage and

carrots. (If you are going to be out during the day, just put it all in at the beginning.) Remove to a platter and let sit for 15 minutes. Slice across the grain and serve with mustard.

CORNMEAL CHICKEN WITH CASERA SAUCE

 

2 1/2 pounds broiler-fryer chicken (2 1/2 to 3-pounds)

2 tablespoons yellow cornmeal

1/8 teaspoon salt

1/2 teaspoon chili powder

1/4 teaspoon dried oregano leaves

2 tablespoons margarine or butter

2 tablespoons vegetable oil

Casera Sauce (see below)

 

Casera Sauce

1 medium tomato -- finely chopped

1/4 cup onion (1 small) -- chopped

1 small clove garlic -- crushed

1 canned green chili or jalapeño pepper -- seeded and finely chopped

2 teaspoons cilantro -- finely snipped

OR

2 teaspoons parsley -- finely snipped

2 teaspoons lemon juice

1/4 teaspoon dried oregano leaves

 

Heat oven to 375 degrees F.

 

Cut chicken into pieces; cut each breast half into halves and remove skin.

Mix cornmeal, salt, chili powder and oregano. Coat chicken with cornmeal

mixture.

 

Heat margarine and oil in rectangular pan, 13 × 9 × 2 inches, in oven until

margarine is melted. Place chicken, meaty sides down, in pan. Bake uncovered

30 minutes. Turn chicken; cook until brown and thickest pieces are done, 20

to 30 minutes longer.

 

To prepare Casera Sauce, mix all ingredients; serve with chicken. serves 7

CRAB RANGOON

 

2-3 stalks of Green Onion

1 tbsp. Garlic or to taste

1 tsp Red Paper or to taste

8 oz flake style imitation crab meat (don't use crab out of a can)

8 oz softened cream cheese

1 pkg. of Wonton Wrappers

1 egg white

 

Mix first 5 ingredients together and refrigerate for 30 minutes to an hour

so that the flavors can set really good.

 

Crack egg into bowl. Spoon small portion of mixture into center of wrapper. Brush edges of wrapper with egg and pinch edges closed.

 

Heat oil and deep fry until golden brown & "bubbly". These are best if

served warm but also pretty tasty when cold!! Makes about 45-50.

EGYPTIAN SWEET COUSCOUS DESSERT

Among the variations of couscous this recipe from Egypt is unrivaled for the sweet-toothed palate. Serve with a cold glass of milk or a demitasse of heavy Arabic coffee. Serves 6. From "Middle Eastern Cookery" by Eva Zane

 

Follow basic directions for steaming couscous, using:

1 cup couscous

2 cups fruit juice

2 Tbs. rose water

After first steaming, rub well into grains:

3 Tbs. melted sweet butter

After second steaming combine couscous with:

4 Tbs. melted sweet butter

1/4 cup each finely ground blanched almonds and pistachio nuts

Mound on serving platter and sprinkle with mixture of:

 

1/2 cup powdered sugar

1/2 to 1 Tbs. cinnamon

Surround with: 1 cup kufeta (candy-coated almonds)

Sprinkle with: 1/2 cup pomegranate seeds if in season

 

FLOUR INFORMATION

 

All-purpose flour is made with a mixture of hard and soft flour. All-purpose flour is intended to be (as its name implies) suitable for various baking duties, including bread and pastry.

 

Bread flour is made with hard wheat. It contains a high percentage of gluten producing protein, so it is ideal for the production of bread, hence the name.

 

Cake flour is formulated for cakes using soft wheat flour. Because of its very low gluten content, it gives your cakes a soft crumbly texture.

 

Pastry flour is perfect for pie dough. Also made with soft wheat, it is a bit stronger than cake flour, but not quite as glutinous as all-purpose.

 

Self-rising flour is flour to which leavening has been added. To make your own, add 1 1/2 teaspoon baking powder and 1/2 teaspoon salt to 1 cup of flour. Alternately, be sure to leave out the salt and leavening of a recipe, if you are using self-rising flour in place of regular flour. Leavenings tend to lose their potency over time, so be sure to use it before it expires.

 

Whole-wheat flour is milled from the entire kernel of wheat. Known also as graham flour, it contains the bran and the germ, which makes this flour very nutritious. When used in bread, however, the sharp edges of the bran have a tendency to cut through the strands of gluten, producing a dense and heavy loaf. For this reason, some people will use a combination of whole wheat and white bread flour to achieve a lighter loaf.

 

Durum wheat is well known for its excellence in the making of pasta. It is a type of gluten-rich wheat that contains natural pigments, that give it a characteristic yellow color.

 

Kamut is the ancient Egyptian word for "wheat". Thought to be the great-granddaddy of modern wheat, kamut is grown in limited amounts today. Although higher in protein than regular wheat, the gluten quality is poor.

 

Spelt is another ancient wheat grain. Spelt is great-uncle to the modern durum strain. Because it grows with a thicker hull, spelt is more resistant to insects and can be grown without pesticides.

 

Non-Wheat Flours

There are many other grains, seeds and beans that can be ground and used as flour in baked goods. These flours are high in protein and other nutrients, but none of these flours contain the specific proteins necessary for the development of gluten. To use in a typical yeast risen bread recipe, they will have to be mixed with wheat flour. Each will have different texture and water absorption qualities, so direct substitution for wheat flour will be impossible. Use a recipe formulated for a specific flour or you might get undesirable results. There are a number of small mills that produce alternative flours, and as consumer interest grows, so does their availability. If you can't find them in your local grocery store, or health food store, try mail order sources or the Internet.

 

Rye flour: Rye has a unique earthy flavor that is so delicious in bread. Unfortunately, it is incapable of producing gluten, so it must be mixed with wheat flour or wheat gluten in order to rise up nice and fluffy. The natural color of rye is sort of grayish tan, so to get that "dark rye" appearance, caramel coloring is added to the dough.

 

Triticale: A high protein, yet low gluten hybrid of wheat and rye. Available whole, rolled or ground into flour.

 

Oats: This nutritious grain can also be found ground if you look around, and as everybody knows, oat bran is a heart healthy source of dietary fiber that helps to lower cholesterol.

 

Barley flour: Barley is one of the oldest known cereal grains, and is very high in protein and potassium. Barley is often added to bread flour and all-purpose flour to increase the enzyme action that turns starch into sugar, which feeds the yeast.

 

Millet: Millet is a staple grain in parts of Asia and Africa. It is a rich source of B vitamins, and can be used whole or ground into flour.

 

Amaranth: Once snubbed as a weed, amaranth is a very nutritious seed produced by a flowering plant. High in protein, calcium, iron and fiber, the seeds are first toasted and then ground into flour.

 

Quinoa: Pronounced "keen-wah", quinoa is a high protein grain that has been a staple in South America for thousands of years. Quinoa is related to amaranth and is not a member of the grass family.

 

Buckwheat: Unlike most cereals, buckwheat is not a member of the grass family. Buckwheat is often sold in kernels known as groats, but is also available as flour. Buckwheat is high in protein, B vitamins, folic acid, and potassium. It's excellent in pancakes and muffins.

 

Flaxseed: Important as a dietary supplement because it contains high amounts of omega 3 fatty acids, also found in fish oil. These fatty acids seem to reduce the risk or severity of several diseases, including cardiovascular, cancer and arthritis, as well as many others.

 

Many of these non-wheat flours are used by people with celiac disease, or gluten intolerance. For a listing of gluten-free flours visit Alternative Flours.

HOMEMADE MINCEMEAT

 

Source: www.mwis.net/~recipeman/diabetic/diab3.htm

Servings: 34

 

6 green tomatoes, chopped

6 tart apples, chopped

1 cup currants

1 cup raisins

3 tsp ground cinnamon

1 tsp ground cloves

1/2 tsp allspice

1/2 tsp ground ginger

1/4 cup vinegar

1 tbsp grated orange peel

1/2 cup unsweetened orange juice

 

Combine all ingredients in a large, heavy pot. Simmer until thick. Makes

about 3 quarts. Freeze mincemeat in one-cup portions.

HOMEMADE POPTARTS

4 cups Flour

1 3/4 cups Vegetable Shortening

2 tablespoons Sugar

1 teaspoon Baking Powder

1 teaspoon Salt

1 Egg

1 teaspoon Vinegar

1/2 cup Cold Water

16 tablespoons Jam -- divided

Cut flour and shortening together with pastry blender or two butter knives,

until completely blended (mixture will resemble crumbs). Add sugar, baking

powder, salt, egg, vinegar and cold water. Mix with hands until mixture

forms a ball. Wrap in plastic wrap and refrigerate for 30 minutes. Divide

dough into fourths, refrigerating the portions you are not working with yet.

Take first 1/4 of dough and roll out onto a floured surface. Cut into

rectangles using a sharp knife. It is helpful to make a template the size

you wish your pop-tarts to be, from cardboard or heavy plastic, so they will

be a uniform size. Spread one tbsp. jam on one half of the rectangles,

leaving a half inch or so on the edges without jam. Cover with the other

half of the rectangles. Crimp edges with a fork. Bake at 350 degrees F. for

12 - 15 minutes or until the pie dough is evenly browned and cooked through.

Cool completely and place into zip baggies for storage until you are ready

to eat them. Repeat with remaining dough and jam until it is all completed.

Variation: Glaze pop-tarts with a simple glaze made from powdered sugar, milk

and vanilla extract. Be sure to let glaze dry hard before placing pop-tarts

into storage baggies. Copyright: "(C)2000, Kaylin Cherry/Real Food for Real People"

ITALIAN CHILI

1 1/4 pounds bulk Italian sausage

1 large green bell pepper -- coarsely chopped (1 1/2 cups)

1 large onion -- coarsely chopped (1 cup)

2 (14 1/2-ounce) cans Italian-style stewed tomatoes --undrained

1 (15-ounce) can garbanzo beans -- rinsed and drained

1 (8-ounce) can tomato sauce

1 cup shredded Mozzarella cheese -- (4 ounces)

Cook sausage, bell pepper and onion in Dutch oven over medium-high heat 8 to

10 minutes, stirring occasionally, until sausage is no longer pink; drain.

Stir in tomatoes, beans and tomato sauce. Cook about 5 minutes, stirring

occasionally, until hot. Sprinkle each serving with cheese. Yield: 4 servings.

KEEP CUT FRUIT FROM TURNING BROWN

Dip apple slices into lemon, orange, or pineapple juice.

You can also slice them into salt water (1 tbsp sea salt to 1 qt water)

 

KOFTA MLEBISSA

(Batter Kofta)

1 lb. beef

2 onions, finely chopped

3 T. rice

1/4 bundle finely chopped parsley

1 T. finely chopped fresh mint

1 t. salt

1 t. ground black pepper

1 t. ground cinnamon

4 eggs

1/2 cup flour

1 t. baking powder

1-1/2 cups oil for frying

Wash the rice and add to the meat with the parsley, onion, mint, spices and salt. Mix thoroughly. Take a small piece of the mixture and roll into a ball between wet palms; place in a pan. Continue until all the mixture is used. Pour half a cup of warm water over the koftas, cover the pan and cook over low heat until the rice is soft. Remove from heat and leave aside until cool. Mix the eggs with the flour, baking powder, a pinch of salt and half a cup of warm water. Mix to a batter. Heat the oil, dip the koftas in the batter, place in hot oil and fry until golden brown. (Note: Koftas should be evenly sized and trimmed of excess batter.) Serve hot.

 

Recipe from "Saudi Arabia Magazine" (an official publication of the Information Office of the Royal Embassy of Saudi Arabia), Spring 1995

LEMON ZESTED ORZO PILAF

1 pound orzo pasta

1 tablespoon extra-virgin olive oil

3/4 cup chicken stock

3 tablespoons prepared pesto

2 lemons, zested, zest chopped ( use the leftover lemons, sliced, for a garnish)

Salt and pepper, to taste

Preheat oven to 400 degrees.

Cook the pasta in boiling salted water, following the timetable on the package approximately 8 to 10 minutes. Drain into a colander, and rinse with cold water. Drain completely. Grease the bottom of a casserole dish with the olive oil. Combine all of the remaining ingredients in a bowl and place them in the greased dish. Cover with foil and bake at 400 degrees or until thoroughly heated, about 20 to 30 minutes. Stir and serve. Yield: 10 servings

LENTIL SALAD

This salad may be stored in the refrigerator for several days. It is excellent to take on picnics. From "World-of-the-East Vegetarian Cooking" by Madhur Jaffrey

 

1 pound (about 3 cups) dried lentils

1 t. ground cumin seeds

2-1/2 t. salt

4 scallions

4 to 4-1/2 T. lemon juice

1/8 to 1/4 t. freshly ground black pepper

1/2 cup olive oil

1 cup minced parsley, well-packed

In a 3- to 4-quart pot, combine the lentils with 5-1/2 cups of water. Add the cumin, 1 teaspoon salt and bring to a boil. Cover, and simmer gently for 25 minutes. Remove cover and let the lentils cool a bit. Slice the scallions in very fine rounds halfway up their green sections. When lukewarm, add the remaining salt, the lemon juice, the black pepper, oil, parsley, and scallions. Stir and cool. Serve at room temperature or cold. Serves 8.

LONG TERM MUFFINS

pour 2 cups boiling water over:

2 cups - all bran

2 cups - shredded wheat

3 cups - sugar

1 cup - shortening, and let cool

add :

4 beaten eggs

1 quart - buttermilk

1 cup - raisins

5 1/2 cups flour

2 tsp. salt

1/2 tsp. baking powder

4 1/2 tsp. baking soda

Batter maybe stored up to one month in Refrigerator. Bake at 400 degrees F.

MARABA TAMER

(Date Jam)

Makes about 1 quart

1-1/2 cups water

2 cups sugar

10 whole cloves

2 cups finely chopped dates

3 tablespoons lemon juice

1/4 cup blanched almonds, finely chopped

1/4 cup walnuts, finely chopped

Bring the water to a boil over medium heat. Add the sugar and cloves and, stirring all the time, bring the water to a boil again.

 

Stir in the dates and turn the heat to low; then cook for about 10 minutes or until a paste is formed. Add the lemon juice, almonds and walnuts; then cook for a few more minutes. Remove and allow to cool; then store in a glass jar.

 

From "From the Lands of Figs and Olives" by Habeeb Salloum and James Peters

 

[] The instructions do not mention processing this jam, but I will process it in a boiling water bath for 15 to 20 minutes. []

 

MASHED POTATOES and GRAVY

KFC(r)

 

This gravy recipe should come very close to that tasty tan stuff that's poured over fluffy mashed potatoes at the Colonel's chain of restaurants. And since the original recipe contains MSG (as does their chicken), this clone was designed with that "secret" ingredient. You may choose to leave out the MSG, which is a natural amino acid found in vegetables and seaweed. But your clone won't taste exactly like the real thing without it.

From Top Secret Recipes:

Gravy

1 tablespoon vegetable oil

4 1/2 tablespoons all-purpose flour

1 can Campbell's chicken broth (plus 1 can of water, see Tidbits) or bouillon

1/4 teaspoon salt

1/8 teaspoon MSG or Accent Flavor Enhancer

1/8 teaspoon ground black pepper

Mashed Potatoes

1 1/2 cups water

1/3 cup milk

3 tablespoons butter

1/2 teaspoon salt

1 1/2 cups instant mashed potato flakes (Potato Buds)

1. First make a roux by combining the oil with 1 1/2 tablespoons of flour in

a medium saucepan over medium/low heat. Heat the mixture for 20 to 30

minutes, stirring often, until it is a chocolate color.

2. Remove the roux from the heat, add the remaining ingredients to the

saucepan, and stir.

3. Put the saucepan back over the heat, turn it up to medium, and bring the

gravy to a boil. Reduce heat and simmer for 10 to 15 minutes, or until

thick.

4. As the gravy is reducing, prepare the potatoes by combining 1 1/2 cups of

water, 1/3 cup of milk, butter, and 1/2 teaspoon of salt in a medium

saucepan over medium heat. Bring to a boil, then remove the pan from heat.

Add the potato flakes, and whip with a fork until fluffy.

5. Serve the mashed potatoes, with gravy poured over the top. As if you

didn't know. (http://www.topsecretrecipes.com) Makes 3 to 4 servings.

MEDITERRANEAN VEGETABLE SANDWICHES

 

1 small eggplant, peeled, halved and cut into

1/4-inch-thick slices

Salt

1 small zucchini, halved, cut lengthwise into

1/4-inch-thick slices

1 green or red bell pepper, sliced

3 tablespoons balsamic vinegar

1/2 teaspoon garlic powder

2 French bread rolls, halved

 

Place eggplant in non-aluminum colander; lightly sprinkle eggplant with salt. Let stand 30 minutes to drain. Rinse eggplant; pat dry with paper towels. Preheat broiler. Spray rack of broiler pan with nonstick cooking spray. Place vegetables on rack. Broil 4 inches from heat, 8 to 10 minutes or until vegetables are browned, turning once. Combine vinegar, 1/2 teaspoon salt and garlic powder in medium bowl until well blended. Add vegetables; toss to coat. Divide vegetable mixture evenly between rolls. Serve immediately.

 

Health Note: Nearly 50 percent of adults with high blood pressure do not

experience a reduction in blood pressure levels when the amount of sodium in

their diets is reduced. Elevated levels are much more responsive to calcium-rich meals, leading many researchers to believe that good-for-your-bones calcium plays a major role in the maintenance of near-normal blood pressure levels.

MINCE PIE

 

Source: http://diabeticgourmet.com

 

Pastry for 2 crust pie

2 cups apples (chopped)

1/2 cup raisins

16 pecan halves, chopped

3 tbsp rum flavoring

Fruit mincemeat (recipe follows) To make your own fruit mincemeat: Combine

1/3 cup chopped nuts, 3/4 cup chopped apple, and 2 tsp rum flavoring.

 

Prepare pastry crusts. Line bottom of 8-inch pie pan. In large bowl, combine

fruit mincemeat, apples, raisins, and pecans. Stir in flavoring until well mixed. Pour into crust. Roll out top crust, set over filling and flute crust edge. Bake 30 minutes (until golden) at 350° F.

 

MINCEMEAT PEAR PIE OR STRUDEL

 

3 c. mincemeat

6 c. firm-ripe anjou pears, cut, seeded and diced

3 t. creme sherry (optional)

1 t. lemon juice

 

30 whole phyllo dough sheets, following package instructions

 

1 oz butter-flavored nonstick cooking spray

 

Combine first four ingredients. Layer phyllo dough sheets, spraying each sheet with butter spray and brushing with juice from pear mixture.

For Strudel: Place pear mixture on long edge of phyllo dough, roll like a jelly roll. Spray and brush top and cut 6 even slits in top.

For Pie: Layer 5 sheets in large pie dish, spraying and brushing as for the strudel. Pour in pear mixture, fold in edges of dough and top with remaining

sheets of phyllo dough. Trim edges and/or turn them in. Cut slits in top to

form 8 or more servings.

 

Note: You can also make small individual rolls or turnovers. However, when

working with phyllo dough, be sure to keep it covered with plastic wrap and

a damp towel. It can be left overnight in this state.

 

MUFFIN NOTES

1. Craisins or other chopped fruit may be substituted for raisins

2 Substitute 1/2 whole wheat flour for 1/2 of white flour. If you aren't used to whole wheat flour, start by substituting no more than 1/4 cup whole wheat for white.

3. Make sure muffins are well done and COMPLETELY cool before bagging and

freezing. Bag them individually in ziplock sandwich bags and suck out all the air with a straw. Put bagged muffins in large ziplock bag.

4. Defrost muffins the night before in the refrigerator or 3-4 minutes on "defrost" in the microwave, then 30 seconds or more on high to heat.

5. You can use powdered milk or powdered buttermilk in all your baking.

NO BAKE FUDGE COOKIES

 

2 cups Sugar

1/2 cup Milk

1/2 cup Butter or Margarine

3/4 cup Peanut Butter

3 cups Quick-cooking oats

6 tablespoons Cocoa Powder

1 teaspoon Vanilla

 

Boil first three ingredient for one minute, over medium heat in a large pan

(Dutch oven size). Next, add peanut butter and cocoa and mix well with a

wire whisk. Remove from heat, and stir in vanilla. Add quick oats, until

mixture will just hold it's shape when dropped from a spoon. You may need

to increase the amount of oats by as much as 1/2 cup, depending one your

altitude and humidity. Drop mixture by teaspoonfuls or use cookie scoop to

drop mixture onto cookie sheets which have been lined with waxed paper.

Cool before serving.

OATMEAL SCOTCHIE PAN COOKIES

 

2 c. flour

2 t. baking powder

1 t. baking soda

1 t. salt

1 c. butter, softened

1 1/2 c. brown sugar, packed

2 eggs

1 T. water

1 1/2 c. quick oats, uncooked

1 12-oz package (2 c.) butterscotch morsels

1/2 t. orange extract, opt.

 

Preheat oven to 375° F. In a small bowl, combine flour, baking powder, baking soda and salt; set aside. In a large bowl, combine butter, brown sugar, eggs and water; beat until creamy. Gradually add flour mixture. Stir in oats, butterscotch morsels and orange extract. Spread into greased 15x10x1 inch baking pan. Bake at 375° for 20-25 minutes. Cool; cut into thirty-five 2-inch squares

ONION CHEESE BREAD

1 cup chopped onion

4 teaspoons vegetable oil

3 cups biscuit/baking mix

2 eggs

1 cup milk

1-1/2 cups (6 ounces) shredded cheddar cheese, divided

6 teaspoons dried parsley flakes, divided

2 tablespoons butter or margarine, melted

In a skillet, sauté onion in oil until tender. Place biscuit mix in a bowl. Combine eggs and milk; stir into biscuit mix just until combined. Stir in the onion, 1 cup of cheese and 4 teaspoons of parsley. Spread the batter into two greased 8-in. round baking pans. Sprinkle with remaining cheese and parsley. Drizzle with butter. Bake at 400° for 15-20 minutes or until cheese is melted and top of bread is lightly browned. Yield: 12-16 servings.

PEAR and PLUM CRISP

 

4 pears, peeled, cored and sliced

5 plums, peeled, pitted and sliced

2 teaspoons lemon juice

1/2 teaspoon ground cinnamon

1/4 teaspoon cloves

1/4 teaspoon nutmeg

1/4 teaspoon cardamom

1 tablespoon white sugar

 

1. Preheat oven to 350 degrees. Coat a 7 x 11-inch ovenproof dish with cooking spray.

 

2. Place pears and plums in a large bowl. Add lemon juice, spices and sugar, mixing gently.

 

3. Line baking dish with fruit.

 

4. Sprinkle topping (below) over fruit and bake for 35-45 minutes, or until casserole bubbles and topping turns crunchy.

 

Topping:

 

1/2 cup margarine at room temperature

1-1/4 cup blanched almonds, chopped

1 cup brown sugar

3/4 cup flour

 

Place topping ingredients in a bowl and blend with a fork until mixture becomes lumpy and pasty. Yield: 8 servings.

 

PINTO BEAN MUFFINS

2 eggs

1 c mashed pinto beans

1 c milk

2 c flour

1/4 c vegetable oil

2 tsp brown sugar

1tsp salt

2 tsp baking powder

Mix dry ingredients. beat eggs, mix with milk, oil, and mashed beans. Combine all ingredients mixing enough to just moisten dry ingredients. Fill muffin tins 1/2 full and bake at 400 degrees. for 20 -25 minutes. Serve hot. Makes 12

POPEYE CEREAL MUFFINS

makes 1 dozen muffins

2 1/2 cup 4 or 7 grain cereal

2 1/4 cup milk

1/2 cup raisins, craisins or other dried fruit chopped to raisin size

2/3 cup shortening

1 egg

2 cup flour

2/3 cup sugar

4 tsp baking powder

1 tsp salt

Combine milk and cereal. Let stand about 10 minutes and then add raisins.

Add shortening and egg; beat well. Stir together flour, sugar, baking powder, and salt. add to cereal mixture. Stir only until combined. Fill sprayed muffin tins 3/4 full. Bake at 400* for 25-30 minutes or until lightly browned.

PORTUGUESE ROLL UPS

The bacon and dates in this simple yet elegant appetizer are wonderful together! People in Portugal serve these to rave reviews

1 pound sliced bacon

30 dates

1. Slice each piece of bacon vertically in half and wrap each piece around a

date; place a wooden toothpick through the bacon and date to secure

2. Broil at approximately 400 degrees F (200 degrees C) for about 5 to 10

minutes with broiler tray close to heat source.

3. Turn and broil on other side until nicely browned. Serve hot.

Makes 10 servings

PRAIRIE PUMPKIN SOUP

1/2 cup Onions

3 tbsp Butter

2 cup Mashed cooked pumpkin

1 tsp Salt

1 tbsp Sugar

1/4 tsp Nutmeg

1/4 tsp Ground pepper

3 cup Chicken broth

1/2 cup Light cream

Chop the onions and gently brown in the butter in a pan or kettle. Put mashed pumpkin into onions in pan with the salt, sugar, nutmeg and pepper. Slowly add chicken broth and heat thoroughly, but do not boil. To serve, pour into a tureen and add the cream. Makes 4 to 6 small servings.

PREPARATION OF GRAINS

RICE

White Rice, 1 cup Regular long grain; 2 cups water. Heat rice and liquid to boiling. Reduce heat to low. Cover and simmer 15minutes. 3 cups.

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

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

 

Brown Rice, 1 cup Regular long grain; 2 3/4 cups water. Heat rice and liquid to boiling. Reduce heat to low. Cover and simmer 45 to 50 minutes. 4 cups

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

 

Aromatic Rice

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

Jasmine, 1 cup; 1 3/4 cups water. Heat rice and liquid to boiling. Reduce heat to low. Cover and simmer for15 to 20 minutes. 3 cups

Texmati, 1 cup; 1 3/4 cups water. Heat rice and liquid to boiling. Reduce heat to low. Cover and simmer for15 to 20 minutes. 3 cups

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

 

OTHER GRAINS --COOKING

Barley, 1 cup Quick-cooking; 2 cups water; Heat liquid to boiling. Stir in barley. Reduce heat to low. Cover and simmer 10 to 12 minutes. Let stand covered 5 minutes. 3 cups

Barley, 1 cup Regular; 4 cups water. Heat liquid to boiling. Stir in barley. Reduce heat to low. Cover and simmer 45 to 50 minutes. 4 cups

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

Quinoa, 1 cup; 2 cups water. Heat quinoa and liquid to boiling. Reduce heat to low. Cover and simmer 15 minutes; 3 to 4 cups

Triticale, 1 cup; 2 1/2 cups water. 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 minutes; 2 cups

Wheat Berries, 1 cup; 2 1/2 cups water. Heat wheat berries and liquid to boiling. Reduce heat to low. Cover and simmer 50 to 60 minutes. 2 - 3 cups

 

OTHER GRAINS -- SOAKING

Bulgur, 1 cup; 3 cups boiling water. Pour boiling liquid over bulgur. Cover and soak (do not cook). Drain if needed. Or, cook as directed on package. Soak 30 to 60 min 3 cups

 

Kasha (roasted buckwheat groats/kernels), 1 cup; 2 cups water. 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. 4 cups

 

PUMPKIN SOUP

From: The Surgeon's House Bed and Breakfast Jerome, Arizona

1 large onion, chopped

1/2 pound of bacon, chopped

One 15-ounce can of pumpkin

1 cup water

2 cups apple cider

1/4 cup brown sugar

4 cubes chicken bouillon

1 apple, unpeeled and chopped

Dash of liquid smoke

salt, to taste

2 teaspoons white pepper

1/3 cup crystallized ginger, chopped

Sauté lightly the onion and bacon in large pot. Add pumpkin, water, apple cider,

brown sugar, chicken bouillon, apple, liquid smoke salt, white pepper, and

crystallized ginger to the pot. Cover and simmer for 1 hour. Stir frequently. Blend to thicken in blender-size batches. Serve with sour cream - one dollop on each serving.

RASPBERRY ALMOND BARS

 

1/2 C butter or margarine

1 package (10-12 oz) vanilla or white chips, divided

2 eggs

1/2 C sugar

1 tsp. almond extract

1 C flour

1/2 tsp. salt

1/2 C seedless raspberry jam

1/4 C sliced almonds

In a saucepan, melt butter. Remove from heat; add 1 cup chips (do not stir). In a small mixing bowl, beat eggs until foamy; gradually add sugar. Stir in chip mixture and almond extract. Combine flour and salt; add to egg mixture just until combined. Spread HALF of batter into a greased 9" square pan, baked at 325 degrees for 15-20 min or until golden brown. Microwave jam until it's extremely runny but not hot; spread over warm crust. Stir remaining chips into remaining batter and drop by spoonfuls over the jam layer. Sprinkle w/almonds. Bake 30-35 min more . Cool and cut into bars. Yield: about 2 dozen.

REDS BEEF STEW

8 medium Potatoes -- peeled and cubed

8 large Carrots -- peeled and sliced

1 large Onion -- chopped

4 stalks Celery -- de-ribbed and sliced

1 1/2 pounds Stew Meat

4 teaspoons Beef Base

1 package Onion Soup Mix

10 1/2 ounces Cream of Mushroom Soup, condensed

1 teaspoon Salt

1/2 teaspoon Garlic Salt

1 teaspoon Black Pepper

2 tablespoons Parsley, freeze-dried -- crushed

Water

3 tablespoons Cornstarch

1 1/2 cups Water

In a Dutch oven, brown stew meat with beef base, onion soup mix, onions and

celery. When meat is browned, add soup and mix well. Add potatoes,

carrots, salt, garlic salt, pepper and parsley; stir, and add enough water

to cover mixture. Simmer on medium heat 30 - 45 minutes, or until potatoes

and carrots cut easily with the side of a fork. In a large measuring cup,

blend cornstarch and 1 1/2 cups water, then stir slowly into stew mixture to

thicken.

RICE AND ONION CHICKEN CASSEROLE

1 (10 3/4-ounce) can condensed cream of mushroom soup

10 3/4 ounces milk (1 soup can)

3/4 cup uncooked regular long grain rice

1 (4-ounce) can mushroom stems and pieces -- undrained

1 (1 1/2-ounce) envelope onion soup mix

4 skinless boneless chicken breast halves -- (about 1 pound)

Heat oven to 350 degrees F.

Mix mushroom soup and milk; reserve 1/2 cup soup mixture. Mix remaining soup

mixture, the rice, mushrooms and half of the dry onion soup mix; spoon into

un-greased rectangular baking dish, 11 × 7 × 1 1/2 inches.

Place chicken on rice mixture. Pour reserved soup mixture over chicken.

Sprinkle with remaining dry onion soup mix.

Cover and bake 45 minutes. Uncover and bake about 15 minutes longer or until

chicken is no longer pink when centers of thickest pieces are cut. 4 servings.

RICOTTA AND EGGPLANT PASTA PARMESAN

 

2 lbs. eggplant, peeled, cut into 1/2 inch slices

salt

8 oz. ziti or penne pasta

1 Tbsp. vegetable oil

2 cloves crushed garlic

1 onion lightly sautéed in butter till golden

1 1/3 cup MAGGIO ricotta cheese

1 cup MAGGIO grated parmesan cheese

1/2 cup parsley

1 tsp. basil

1/2 tsp. red pepper flakes

2 cups spaghetti sauce

 

Makes 4 servings. Lightly sprinkle the sliced eggplant with salt on both sides. Lay slices in colander. Cover with paper towel and small weighted plate. Drain at least half hour till moisture is removed. Rinse slices and dry. Cook the pasta according to package. directions, drain and set aside. Coat the drained eggplant slices with oil and garlic. Sprinkle with pepper to taste. Broil the eggplant slices in oven on both sides till lightly golden, about 5-6 minutes. Mix together ricotta cheese, 1/2 of the parmesan cheese, parsley, basil, pepper flakes, sautéed onion and cooked pasta. In a 2 quart casserole dish place a thin layer the tomato sauce, half of the pasta mixture, then half of the eggplant slices then repeat again starting with tomato sauce layer. Sprinkle top with remaining 1/4 cup parmesan cheese. Cover and bake in preheated 400-degree oven for 30 minutes. Uncover and bake 15 minutes longer to brown top.

ROASTED EGGPLANT AND TOMATO

 

Cooking spray

4 small eggplants, sliced into 1/4 inch circles

Garlic salt to taste

8 medium tomatoes, sliced into approximately 1/8 inch circles

3/4 cup seasoned bread crumbs

Olive oil for drizzling

 

1. Preheat oven to 350 degrees. Heavily coat a shallow ovenproof roasting pan with cooking spray.

 

2. Place eggplant circles in roasting pan. Sprinkle with garlic salt.

 

3. Cover with tomato slices. Sprinkle bread crumbs and garlic salt on top. Drizzle with oil.

 

4. Roast for 45 minutes, or until tomatoes shrivel and both vegetables soften. Serve immediately. Yield: 8 servings.

ROASTED EGGPLANT

 

2 eggplants (younger ones with seeds that are white and soft)

6 cloves garlic

1 large onion

1/4 cup oil

salt and green hot pepper to taste

 

1. wash and wipe eggplants dry with paper towels

2. make two slits on opposite sided of the eggplant - insert one garlic

clove in each slit (2 cloves per eggplant)

3. place on open fire (gas stoves) roast till the skin gets black all over

on eggplant

4. after both eggplants are roasted take off the fire lay on a dish and

allow to cool

5. when cool peel all the black skin off the eggplant with a fork, allowing

the liquids to drip into a fresh bowl

6. place peeled eggplant in bowl and semi-mash with fork separating and

breaking up the strings, mash garlic that was inside

7. chop onion into 1 cm cubes and toss in mashed eggplant

8. finely chop green hot pepper and toss in

9. pound remaining garlic finely and heat with oil until it starts to smoke

and garlic becomes light brown

10. pour hot oil with garlic over eggplant mixture and toss - season lightly

with salt until taste desired is achieved

 

This dish is best served with hot roti or fresh French bread.

 

SALATIT KHODAR MESHAKEL

Mixed Fresh Vegetable Salad

 

This popular Arab salad is different from conventional Western salads in that all the ingredients are finely chopped and absorb the dressing and each others' flavors better. Do not prepare it too long before serving, as the ingredients will wilt. Dress it just before putting it on the table. Ingredients can vary according to taste.

 

1 small romaine or cos lettuce or 1/2 large one

2 small cucumbers or 1 longer one

3 tomatoes

1-2 red Italian onions if available, or 1 large mild onion, or 1 small bunch scallions

6 radishes, thinly sliced (optional)

4-5 T. finely chopped parsley

1 T. finely chopped fresh dill or chervil (optional)

2 T. finely chopped fresh mint or 1 t. dried crushed mint (optional)

 

Dressing

3 T. olive oil

1 T. lemon juice or wine vinegar

1 clove garlic, crushed with salt (optional)

Salt and black pepper

Wash the lettuce, if necessary. Peel the onion or scallions. Shred the lettuce; cut the cucumbers (peeled or unpeeled, as you wish) into small dice. Dice the tomatoes (remove the seeds and juice first), and chop the onions finely, using a sharp knife, or an Italian mezzaluna chopper if you have one. Put the prepared vegetables into a salad bowl and mix lightly with the radishes and herbs.

 

Mix the dressing ingredients thoroughly, sprinkle over the salad, and toss well.

 

Serves 6. From "A Book of Middle Eastern Food" by Claudia Roden

SATURDAY NIGHT SUPPER

 

1 pound ground turkey

2 cups frozen mixed vegetables

1 (15-ounce) can Italian-style tomato sauce

1 1/2 cups cooked small pasta shells

OR

1 1/2 cups cooked elbow macaroni

3/4 teaspoon garlic salt

1/4 teaspoon pepper

1/4 cup grated Parmesan cheese

 

Heat oven to 400 degrees F.

 

Cook turkey in 10-inch skillet over medium heat 8 to 10 minutes, stirring

occasionally, until no longer pink; drain.

 

Spoon turkey into ungreased 2-quart casserole. Stir in vegetables, tomato

sauce, pasta, garlic salt and pepper. Cover and bake about 30 minutes or

until vegetables are tender; stir. Sprinkle with cheese. Yield: 4 servings.

 

SAUSAGE STUFFED MUSHROOMS

1 lb Mushrooms

1 lb Pork Sausage, Hot

8 oz Cream cheese

1/2 Onion, chopped

2 Garlic Cloves, minced

Parsley Flakes

Brown sausage with onion, garlic and parsley flakes. Drain. Add cream

cheese to warm sausage mixture. Clean mushrooms of stems and gills. Stuff

with sausage mixture. Place mushrooms on cookie sheet and bake at 350 for

10-15 minutes, then place under broiler until brown.

SNICKERDOODLE MINI-MUFFINS

 

Topping:

1/3 cup Sugar

1 teaspoon Cinnamon

Batter:

1 1/2 cups Flour

1 cup Quick Cooking Oatmeal -- uncooked

1/2 cup Sugar

1 tablespoon Baking Powder

1 cup Milk

1 Egg -- slightly beaten

4 Tablespoons Butter or Margarine -- melted

1 teaspoon Vanilla

 

Preheat oven to 400 degrees F. Prepare 36 mini-muffin pan cups or 12 standard muffin pan cups with nonstick cooking spray or paper liners. First, prepare topping by combining sugar and cinnamon in small bowl and set aside. Next, make batter by combining flour, oatmeal, sugar and baking powder in a large bowl. Mix well. In a small bowl, combine milk, egg, butter and vanilla. Blend well. Add to dry ingredients all at once. Stir just until dry ingredients are moistened. Do not over-mix. Fill muffin cups two-thirds full. Sprinkle topping evenly over tops of muffins. Bake: 12 to 14 minutes for mini-muffins and 18 to 22 for regular muffins, or until light golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.

 

 

SOUP BONE HINT

If you cook anything with a bone in it, beef, chicken, ham hocks, etc., add a tablespoon or two of vinegar (any kind). It will leach the calcium from the bone into the broth.

SOY MUFFINS

makes 1 dozen

1 1/2 cup flour

1/2 cup soy flour

4 tsp baking powder

1/2 tsp salt

1/4 cup butter or margarine.(or butter flavored Crisco if you prefer)

1/4 cup sugar

1 egg

1 cup milk

Stir flours together with baking powder and salt. Cream butter, add sugar

gradually, creaming well. Beat egg until fluffy, stir in milk. Add to flour

mixture all at once and stir just to dampen ingredients. Fill sprayed muffin

pans 2/3 full. bake at 425* for about 20 min or until done.

SPAGHETTI CASSEROLE

6 ounces Spaghetti

1 medium Onion -- chopped

1 medium Green Bell Pepper -- chopped

8 ounces Tomato Sauce

2 cups Corn -- canned or frozen

Tabasco Sauce -- to taste

1 teaspoon Marjoram

Salt and Pepper -- to taste

Preheat oven to 400 degrees F. In a large saucepan, cook spaghetti noodles

in boiling water until just done. (You can tell when noodles are done when

you can toss one at the side of a glass drinking glass and it sticks.)

Saute onion & pepper in a small amount of olive oil. Add tomato sauce,

corn, Tabasco (to taste), marjoram, and salt & pepper. Put cooked spaghetti

in a large greased casserole dish and top with sauce. Bake for 25-30

minutes.

 

 

 

 

SPICED PUMPKIN SOUP

1 small pumpkin (about 10 cups diced) (or substitute any winter squash)

3 carrots

3/4 tsp. black mustard seed or 1/2 tsp garam masala

1/4 to 1/2 c. veggie broth

1/2 onion, chopped

1/2 tsp. turmeric

1/2 tsp. cumin

1/2 tsp. cinnamon

1/4 tsp. ginger (to 1/2 tsp, according to your taste)

3/4 c. powdered skim milk (you could use powdered soy milk here as well)

2 tsp. honey

1 tsp. salt

Peel and chop pumpkin and carrots, and simmer in water to cover until tender.

Toward the end of cooking time, heat nonstick skillet over medium heat. When hot, add mustard seeds. Cover pan and keep over medium-high heat until

popping sound of mustard seeds begins to die down a bit, then immediately

add broth (starting with 1/4 c. and adding more as needed) and onion and

reduce heat. Cook and stir until onion is translucent. Measure spices while the onion is cooking; then stir them into the mixture and allow to cook on low heat for a minute or so until fragrant. Turn into the pumpkin pot, using a cup or so of the cooking water to rinse the spice pan into the soup pot. Puree seasoned pumpkin and carrots in their cooking liquid, adding milk, honey and salt to mixture in the processor. Add salt to taste. Makes 10 cups. : I upped the ginger to 1/2 tsp. as well, for added flavor.

SPRING FRIED EGGPLANT

 

1 eggplant (younger ones with seeds that are white and soft)

 

for batter

1 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon MSG

1 tablespoon curry powder

1/2 teaspoon garlic

dash of pepper

1 teaspoon minced shadow beni (or cilantro)

 

enough oil for deep frying

1 teaspoon salt for soaking eggplant

 

1. slice eggplant into round slices about 1/4 inch thick

2. soak in enough water to cover with salt

3. mix batter ingredients and with approx. 1/4 cup water and allow flavors

to absorb for approx. 15 minutes

4. drain and wash eggplant in cold water

5. dip eggplant slices into batter, making sure to batter both sides and

dip into hot oil, deep fry for approx. 2 minutes on each side monitoring

heat so that they come out golden brown. turn heat down after frying for

the first minute

6. drain and serve hot with tartar sauce

 

These are best served as appetizers or they go very well with main dishes.

 

STRAWBERRY MUFFINS

This recipe can also be made using blueberries, blackberries or the berry of

your choice.

1/4 cup oil* (not olive oil) (not transmission oil, either!)

1/2 cup milk

1 egg

1/2 teaspoon salt

2 teaspoons baking powder

1/2 cup white sugar

1 3/4 cups all-purpose flour

1 cup chopped strawberries

Preheat oven to 375 degrees. Grease or line (with paper liners) an 8 cup

muffin tin

In a small bowl, combine oil, milk and egg. Beat lightly. In a larger bowl,

mix flour, salt, baking powder and sugar. Add the chopped strawberries and

stir to coat with flour. Pour in milk mixture and stir until moistened.

Fill muffin cups. Bake at 375 degrees for 25 minutes or until the tops

bounce back from the touch. Cool 10 minutes and remove from pans.

STUFFED PEPPERONCINI

3 slices bacon, chopped finely chopped

2 green onions, about 1/4 cup

1/2 red bell pepper, minced, about 1/3 cup

1 pkg cream cheese, 3 oz

2 tsp milk

1 tsp garlic powder

2 jars pepperoncini peppers, 9-10 oz jar

Fry bacon until brown, remove bacon to paper towel to drain. Discard all but 1 tablespoon of bacon drippings. With bacon dripping is skillet, cook green onions, bell pepper until they are tender. Remove from heat. In small bowl, blend cream cheese and milk until smooth. Add bacon, green onions and pepper. With small knife cut each pepper on one side only. Be sure not to cut all the way through the pepper. Spoon cream cheese mixture into plastic bag and snip corner.

Squeeze cream cheese mixture into each pepper. Cover and refrigerate. Makes About 28 peppers.

SWEET CARDAMOMED CARROTS

(Helawat al Jazr)

From "The Arabian Delights Cookbook" by Anne Marie Weiss-Armush

1 pound carrots, peeled and finely grated

1 cup plus 2 tbsp. sugar

2 cups low-fat milk

1/4 tsp. ground cardamom

2 tsp. grated lemon peel

2 tbsp. butter

2 tbsp. flour

garnish: pine nuts, pistachios, almonds, raisins

 

Steam the carrots with the sugar, milk, cardamom, and lemon peel for about 15 minutes, until the carrots are tender. Pour into a sieve, pressing firmly on the carrots to remove all the liquid. Reserve the liquid.

Melt the butter in a saucepan and stir in the flour. Add the carrots, stirring to coat with the flour mixture, and toss for 3 or 4 minutes.

 

Pour the cooking liquid over the carrots, mix well, and cook for about 5 minutes, stirring occasionally. Pour into individual serving dishes and garnish with nuts and raisins.

 

TEXAS TORTE

2 Eggs, beaten

1 Tbsp Flour

1/2 Tsp salt

1/3 Cup Milk

4 oz can Green Chilies

1/2 lb Sharp Cheddar Cheese, grated

1/2 lb Monterey Jack Cheese, grated

Mix together: eggs, flour salt, milk. Add Chilies and Cheeses. Pour into

greased 9 x 13 baking dish. Bake at 350 degrees for 20 - 25 minutes. Cool

and cut into squares.

TOMATO PIE

 

2 cups flour

4 teaspoons baking powder

1 teaspoon salt

1/4 cup butter

About 2/3 cup milk

3 or 4 large, ripe tomatoes, peeled

Salt, freshly ground pepper to taste

1 1/2 cups grated sharp Cheddar cheese

1/3 cup of mayonnaise, or as needed

2 tablespoons torn basil leaves

1 tablespoon chopped chives

 

Place flour, baking powder and salt in bowl, toss to mix and cut in butter until mixture resembles coarse cornmeal. Add enough milk to make a medium-soft dough (not too soft).

Turn out about 1/3 of the dough onto a floured board and roll to fit a 9-inch pie pan. Fold into quarters and lift gently into pie pan. (If dough breaks, patch it with scraps of dough, using a bit of cold water as "glue") Line crust with fairly thick tomato slices, season with salt and pepper, top with half the cheese and coat with mayonnaise. Sprinkle basil and chives over the mayonnaise. Add remaining cheese and spread mayonnaise over the top.

Roll remaining dough thin to fit over filling. Make slits to allow steam to escape and bake in a pre-heated, 400 degree oven until brown and puffy on top, about 20 minutes. Makes 6 servings. Serve a small salad on the side for lunch.

WALDORF ASTORIA RED CAKE MOCK

 

1 pkg white cake mix

1 pkg vanilla instant pudding mix

1 Tbsp cocoa

3 eggs

1 oz red food coloring

milk

 

Mix food coloring, cocoa and milk to make 2 cups. Combine all ingredients and beat 4 minutes. Add 1 tsp vanilla. Pour into greased and floured 9"x13" pan. Bake at 350 degrees for 35-40 minutes. Frost with can of cream cheese frosting (but the homemade frosting is much better!)

 

WALDORF ASTORIA RED CAKE

 

1/2 c shortening

1 1/2 c sugar

2 oz red food coloring

2 Tbsp cocoa

2 eggs

1 tsp vanilla

2 1/4 c cake flour

1 tsp salt

1 c buttermilk

1 tsp soda

1 Tbsp vinegar

 

Cream shortening and sugar. Make a paste of cocoa and food coloring and add

to mixture. Add eggs and vanilla. Sift salt and flour. Add alternately to mixture with buttermilk. Fold in soda and vinegar. Bake at 350 degrees for 25-30 minutes in 3 round greased and floured pans.

 

Frosting

 

3 Tbsp flour

1 c milk

1 c sugar

1 c butter

1 Tbsp vanilla

 

Cook flour and milk until thick. Cool. Cream sugar and butter 15 minutes or until almost white. Add cooked ingredients and vanilla and beat until it's like whipped cream. Frost cake. Refrigerate.

 

The above cake is the ultimate, but if you do not have the time to make a

scratch cake, the following cake is a good substitute.

ZUCCHINI DILL MUFFINS

3 1/2 c. flour

1/3 c. sugar

2 T. baking powder

1 T. dill weed

2 t. salt

2 c. grated unpeeled zucchini

2 eggs

1 1/2 c. milk

1/2 c. veggie oil

1/2 c. grated parmesan cheese

In a large bowl, combine the first 5 ingredients. Add zucchini and stir until coated. Combine the eggs, milk and oil; stir into zucchini mixture just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with parmesan cheese. Bake at 400 degrees for 18-20 minutes or until a toothpick comes out clean. Cool 5 minutes before removing from pans to wire racks.

 

SHALOM FROM SPIKE & JAMIE



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