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).





































































Serves 6 as a first course

6 large onions

1 1/2 cups fresh bread crumbs, soaked in 1/2 cup milk

3 large eggs, lightly beaten

3/4 cup (3 ounces) freshly grated Parmesan cheese

1/4 cup finely ground almonds

Large pinch of ground cloves

Large pinch of sugar

1 large egg yolk beaten with 2 tablespoons milk

6 teaspoons unsalted butter

1/2 cup small pasta, such as farfalline or orzo, or angel-hair pasta broken into 1-inch lengths


Preheat oven to 400 degrees. Trim tops of onions, but leave root ends intact. Peel onions. In a large saucepan of boiling water to cover, cook onions for 5 minutes. Remove from water, let cool, and cut 1 inch off top of each. Scoop out interior, leaving a thin shell. Finely chop tops and interiors.


In a medium bowl, combine chopped onion, soaked bread crumbs, whole eggs, cheese, almonds, cloves and sugar. Stir thoroughly. Stuff cavity of each onion with filling, packing it down.


Place onions in a buttered baking dish. Brush outside of each onion with egg-milk mixture and top with 1 teaspoon butter. Cover loosely with aluminum foil and bake 1 1/2 hours. Just before onions are done, cook pasta in a medium pot of salted boiling water for about 10 minutes, or until al dente. Drain. To serve, transfer onions to individual bowls, toss cooked pasta in pan juices, and spoon pasta around base of each onion. Wine recommendation: pinot noir.



For each quart:


Combine, bring to a boil, and set aside:


1 c. pineapple juice or other acidic juice

2 Tbsp sugar

2 Tbsp tapioca

1/8 t cinnamon


Peel, slice and core 4 med. apples. Combine apples and liquid and simmer 10

minutes. Ladle into jars. Cap. Water bath as for applesauce. Just barely

simmer or apples will float to the top of the liquid.


Bulk Batch - 16 quarts


16 cup pineapple juice or other acidic juice

2 cup sugar

2 cup tapioca

2 tsp cinnamon

64-70 apples


Follow directions above or put peeled, sliced apples in jars and cover with

boiling liquid. cap. Process as for applesauce.



8 slices Bread

12 ounces Evaporated skim milk

4 Eggs

1/4 cup Brown sugar

1 teaspoon Vanilla extract

3/4 teaspoon Ground cinnamon


Lightly coat 9"x13"x2" pan with non-stick vegetable spray. Arrange bread slices in bottom of pan. Combine all remaining ingredients and mix well, using whisk or egg beater. Pour mixture evenly over bread. Cover tightly and refrigerate several hours or overnight. To bake, preheat oven to 350°. Remove bread from refrigerator and spray lightly with non-stick vegetable spray. Bake 30-35 minutes, until lightly browned. Serve with hot maple syrup, powdered sugar, and cinnamon. Sylvia's notes: this worked fine, came out reasonably crisp on the outside and reasonably soggy on the inside. Definitely a fine lower-fat alternative to the traditional fried French toast.




1 3/4 cups Flour -- (up to 2 1/4 cups)

1/4 cup Sugar

2 1/2 teaspoons Active Dry Yeast -- Fast Acting

1/2 teaspoon Salt

1/3 cup Water

2 tablespoons Butter or Margarine

1 cup Whole Wheat Flour

1/2 cup Banana -- mashed

1 Egg

1/2 cup Pecans -- chopped


1 tablespoon Sugar

1/2 teaspoon Allspice -- ground

In large bowl, combine 3/4 cup flour, sugar, undissolved yeast and salt. Heat water and butter until very warm (110 to 120 degrees F); stir into dry ingredients. Stir in whole wheat flour, banana, egg, pecans and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes. Divide dough into 3 equal pieces; form each into smooth ball. Place balls in greased 8 1/2 × 4 1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. In small bowl, combine topping ingredients; sprinkle over top of dough. Bake at 375 degrees F for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.



2 cups mashed sweet potatoes

1 cup mashed ripe bananas (3 medium)

3/4 teaspoon curry powder

1/3 cup sour cream

1/2 teaspoon salt

1 egg


In a large bowl, combine all ingredients. Beat with electric mixer until

light and very fluffy. Turn into 1 quart casserole dish. Bake at 350 degrees

F. in the oven for 20 minutes or until puffed and lightly browned. Yield: 6



About 60 pieces


4 pounds chicken wings

2 large onions, chopped

2 cans (6 ounces each) tomato paste

2 large cloves garlic, minced

1/4 cup Worcestershire sauce

1/4 cup vinegar

1/2 cup brown sugar

1/2 cup sweet pickle relish

1/2 cup red or white wine

2 teaspoons salt

2 teaspoons dry mustard


Cut off wing tips and discard. Cut wings at the joint and place in a crock pot or other slow cooker. Add remaining ingredients and stir. Set cooker on low and cook for five to six hours.



Serves 6

2 tablespoons unsalted butter, plus 1/2 cup (1 stick) unsalted butter at room


3 Granny Smith apples, peeled, cored and cut into 1/2-inch chunks

3 shallots, coarsely chopped

1 stalk celery, finely chopped

1 tablespoon minced fresh thyme

1 bay leaf

4 ounces blue cheese, crumbled

1 roasting chicken, about 5 pounds

1 tablespoon olive oil


Preheat oven to 425 degrees. In a large skillet, melt 2 tablespoons butter over medium-low heat. Add apples, shallots, celery and thyme and sauté for 7 or 8 minutes, or until browned (this will intensify the flavor; try not to mash apples). Transfer to a bowl and add bay leaf.


In a small bowl, cream 1/2 cup butter and cheese together. Loosen skin of chicken across breast, beginning at back of bird, by inserting a finger under the skin and running it back and forth, side to side, then forward. Make a small cut in the skin at end of each leg and run a finger around the meat. Take chunks of butter mixture and insert under skin. Knead mixture forward by rubbing skin until there is a layer of the mixture across breast and thigh meat (don't worry if it's a bit lumpy -- it'll melt into the meat). Whisk olive oil with a little of remaining butter mixture and rub it into outside skin across the breast and top of thigh. Stuff bird with apple mixture and tie legs together with cotton twine.


Put chicken on its side on a rack in a baking dish. Roast, uncovered, for 20 minutes. Turn, baste and roast 20 minutes more. Turn chicken breast-side up, baste, and roast another 20 minutes. Lower oven temperature to 375 degrees, baste and roast about 15 minutes more, or until juices run clear when a thigh is pierced.


Turn oven off. Remove chicken from oven and place, breast-side down, on a platter. Cover loosely with aluminum foil and return to oven, leaving door partly open (to allow meat to rest and firm up, and juices to flow around it). Let rest 15 minutes. Carve chicken and serve. Wine recommendation: chardonnay.



3 eggs, separated

1 (15-ounce) can Eagle Brand sweetened condensed milk

1/2 cup Realemon juice from concentrate

A few drops yellow food coloring, optional

1 (8- or 9-inch) graham-cracker crumb crust or unbaked pastry pie shell

1/2 teaspoon cream of tartar

1 cup sugar


Preheat oven to 325 degrees.


In medium bowl, beat egg yolks and stir in Eagle Brand sweetened condensed milk, Realemon juice and food color, if desired. Pour into pie crust. Bake for 30 minutes. Remove from oven. Increase oven temperature to 350 degrees.


Meanwhile, make the meringue: With clean mixer, beat egg whites with cream of tartar to soft peaks. Gradually beat in sugar, 1 tablespoon at a time; beat 4 minutes longer or until stiff, glossy peaks form and sugar is dissolved.


Immediately spread meringue over hot pie, carefully spreading to edge of crust to prevent meringue from shrinking. Bake 15 minutes. Cool one hour. Chill at least three hours. Store leftovers covered in refrigerator.


Makes 2 dozen muffins


1 cup all-purpose flour

1 cup whole wheat flour

1 1/2 cups wheat bran

1/2 teaspoon salt

1 1/4 teaspoons baking soda

6 tablespoons molasses

2 cups buttermilk

1 egg, beaten

3 tablespoons butter, melted


1 Preheat oven to 350 degrees F (175 degrees C). Grease muffin pans or line with paper cups.

2 In a large bowl, combine all purpose flour, whole wheat flour, wheat bran, salt and baking soda. Add molasses, buttermilk, egg and butter; stir just to moisten. Scoop batter into prepared muffin pans. Cups should be 2/3 to 3/4 full.

3 Bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.



1 (10 ounce) can refrigerated buttermilk biscuits

1 pound bacon

5 eggs

1/4 cup milk

3 tablespoons butter, softened

10 slices Cheddar or American cheese


Preheat over to 400 degrees F (200 degrees C). Place biscuits 2 inches apart on an ungreased cookie sheet. Bake in preheated oven for 8 to 11 minutes or

until golden brown. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and set aside. In a large bowl, beat together eggs and milk. Heat a lightly oiled skillet over medium heat. Scramble eggs to your liking. Cut open biscuits, lightly butter, layer with eggs, bacon, and cheese.


1/2 cup butter

1/4 cup sugar

1 whole egg

1/2 teaspoon vanilla

1 1/4 cups flour

1/4 teaspoon baking soda

3/4 cup quick-cooking oats

1/2 cup cheddar cheese -- grated

1/2 cup lean ham -- cooked and minced


Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add egg and vanilla, beating well. Combine flour and soda; add to butter

mixture, stirring well. Stir in oats, cheese and ham. Drop dough by 2 level teaspoonfuls per cookie 2 inches apart onto cookie sheets that have been coated with cooking spray; flatten slightly. Bake at 375° for 10 minutes or until lightly browned. Cool on wire racks. Yield: 2 1/2 dozen


Makes 6 servings


1 1/2 cups uncooked long-grain rice

1 tablespoon vegetable oil

1 (16 ounce) package frozen broccoli florets, thawed

3 green onions, diced

2 eggs, beaten

2 tablespoons soy sauce

1/2 teaspoon salt

1/4 teaspoon ground black pepper


1 In a saucepan bring 3 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

2 Heat oil in a large skillet over medium heat. Saute broccoli until tender crisp, and add scallions. Remove from skillet. Scramble eggs; return broccoli mixture to pan. Stir in cooked rice, soy sauce, salt and pepper.


12 pieces Lasagna -- uncooked

Vegetable oil cooking spray

1 pound skinless, boneless chicken breasts -- diced

4 cups low-sodium spaghetti sauce

1 1/2 cups water

2 tablespoons hot sauce (2 to 3 tablespoons)

2 tablespoons vinegar

1 teaspoon garlic salt

1 15-ounce container part-skim Ricotta cheese

1/2 cup egg substitute

3/4 cup crumbled blue cheese

Spray a large skillet with cooking spray; place over medium-high heat until hot. Add chicken; sauté 4 minutes. Drain well. Stir in spaghetti sauce, water, hot sauce, vinegar and garlic salt.

In a small bowl, combine Ricotta cheese and egg substitute. Set aside. Spray

a 9 × 13-inch baking pan with cooking spray. Spread 1 cup of the sauce over

the bottom of the pan. Arrange 4 pieces of lasagna (3 lengthwise, 1 widthwise) over the sauce. Cover with 1 1/2 cups of the sauce. Spread half the Ricotta mixture on top. Arrange another 4 pieces of lasagna over Ricotta, and top with another 1 1/2 cups of sauce. Spread remaining Ricotta mixture on top. Arrange final 4 pieces of lasagna over Ricotta mixture and cover with remaining sauce.

Preheat oven to 350 degrees F. Cover lasagna with foil and bake for 1 hour

10 minutes. Uncover lasagna, sprinkle blue cheese on top and bake an

additional 5 minutes uncovered. Cover and let stand 15 minutes before

serving. Yield: 10 servings.


Makes 2 - 9x5 inch loaves


1 (.25 ounce) package active dry yeast

1 teaspoon white sugar

3/4 cup warm water (110 degrees F/45 degrees C)

1 1/2 cups buttermilk

2 tablespoons margarine, melted

3 tablespoons honey

2 teaspoons salt

2 tablespoons sesame seeds

2 tablespoons flax seed

2 tablespoons poppy seed

2 tablespoons sunflower seed

2 cups whole wheat flour

4 cups bread flour


1 In a small bowl, dissolve the yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.

2 Combine buttermilk, butter or margarine, honey and the yeast mixture in a large bowl. Add the salt, all of the seeds and the whole wheat flour. Stir to combine. Add the bread flour, 1/2 cup at a time, mixing well with a wooden spoon after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes.

3 Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with the oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.

4 Preheat oven to 375 degrees F (190 degrees F). Grease two 9x5 inch loaf pans.

5 Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.

6 Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the tops are brown and the bottom of a loaf sounds hollow when tapped.



Boil chicken in a big pot with following:




Garlic or Garlic Powder(optional)

pinch or 2 of Thyme (optional)

Bay Leaf (optional)

De-bone chicken when done. Save broth.



11/2 cups self-rising flour

4 T shortening

1 egg beaten

5 T water

1/2 t salt


Mix flour, salt and shortening well. Add water and egg, making a soft dough. Roll out into thin sheets and dry for 15 minutes. Cut into strips and drop into boiling broth. Don't cover. Cook for a few minutes (not more than 5) after last dumpling is added. (These are more like noodles than dumplings.)


Optional things to add to Chicken and Dumplings:






courtesy of Kaylin: Real Food 4 Real People

4 cube steaks:

1 sleeve Ritz crackers, crushed finely

2 eggs, beaten

cooking oil

mashed potatoes

1/2 to 3/4 cups flour

4-6 cups milk, heated

Dip the cube steaks into the beaten eggs, then into the crushed Ritz crackers. Preheat skillet, add oil. Fry cube steaks on each side until golden and crispy.

To the pan drippings (including cooking oil), add 1/2 to 3/4 cup flour. Season with salt and pepper to taste, and brown the flour for about 1 minute over high heat. Add heated milk and stir with wire whisk, and continue to cook until gravy thickens.



2 tablespoons finely chopped green onion

1 tablespoon finely chopped cilantro

1/2 teaspoon pure soybean sauce or

1 teaspoon Worcestershire sauce

1/2 teaspoon sesame oil

1/2 teaspoon salt

1 teaspoon Accent

1/2 teaspoon sugar

4 tablespoons salad oil

1 pound boned, uncooked chicken meat, thinly sliced

Shortening for frying

4-inch squares of foil


Combine onion, cilantro, soybean sauce or Worcestershire sauce, sesame oil, salt, Accent and sugar, mixing well. Stir in salad oil. Pour over chicken pieces, stir to mix, then marinate for one hour.

Place chicken pieces on squares of foil. Fold two corners together to make a triangle, then fold edges over several times to seal tightly. Cook four to five minutes in 350-degree shortening (an electric skillet works well for this).

Serve hot.


8 Corn tortillas

1/2 Cup Shredded Monterey Jack cheese

1/2 Cup Shredded medium-sharp or mild Cheddar cheese

3-4 Tbsp Canned green chilies

2-3 Tbsp Olive oil


2 Medium tomatoes, chopped and seeded (enough for 2 cups)

1 Small white onion, finely chopped

1/4 Cup Fresh cilantro, minced (optional, but recommended)

Large clove garlic, minced

3 Tbsp Fresh lime juice

2 tsp White wine vinegar or tarragon vinegar

1 Jalapeño pepper (more or less, to your taste), seeded, veins removed, minced

1/4 tsp Salt

For the Quesdillas:

Making quesadillas is like making tortilla sandwiches. Mix together the cheeses and spread equally on four of the tortillas. Sprinkle the chilies evenly over the cheese. Top with the remaining tortillas.


If you have a skillet or griddle large enough to accommodate all 4 quesadillas, warm it up and add the oil. Over medium-high heat, cook the quesadillas 2 minutes or until bottoms are browned. Carefully turn them over and brown the other side. Remove from heat and cut each into quarters. If your skillet is smaller, cook quesadillas one at a time, using 2 teaspoons of oil with each quesadilla.


Serve warm with salsa. Makes 16 wedges.


For the Salsa:


Combine all ingredients in a non-metallic bowl; chill for 1 hour. Bring to room temperature, stir and drain any excess liquid.


Note: A considerable amount of fat can be removed from quesadillas by using low-fat cheeses. If fat is of great concern, try using non-stick cooking spray rather than olive oil for cooking. Should you wish to turn up the heat in your salsa just a little, substitute a serrano chili for the jalapeño.



Yield: 8 servings

Source: www.kitchenlink.com


1 Whole large chicken breast,-skinned, halved and boned

1 tbsp Cooking oil

1 Clove garlic, minced

16 oz Can bean sprouts, drained,-(or fresh, rinsed and Patted dry)

1/2 cup Chopped celery in small-pieces

2 tbsp Soy sauce

2 tsp Cornstarch

1/2 tsp Five spice powder

8 Egg roll skins or packaged-egg roll skins

Cooking oil for deep-frying


Plum Sauce


1/2 cup Plum preserves

1 tbsp Vinegar

1 tbsp Soy sauce

1/8 tsp Garlic powder

1/8 tsp Ground ginger

1 dash Ground red pepper


For filling, chop chicken. Preheat a large skillet or wok over high heat;

add cooking oil. Stir-fry chopped chicken and garlic in the oil for 2

minutes. Add the bean sprouts and celery. Stir-fry 2 more minutes. Mix the

cornstarch in with the soy sauce, add the five spice powder. Add to the

chicken mixture and cook until thickened. Cool to room temperature. Place

an egg roll skin with one point toward you. Spoon 1/4 cup filling diagonally

across and just below center of skin. Fold the bottom point of skin over the

filling; tuck point under filling. Fold side corners over, forming an

envelope shape. Roll up toward remaining corner; moisten point and press

firmly to seal. Repeat with the remaining skins and filling. Fry egg rolls,

2 or 3 at a time, in hot oil (365F) for 2-3 minutes or till golden brown.

Drain on paper toweling. Serve warm with plum Sauce.


Plum Sauce: In a small saucepan, combine plum preserves, vinegar, soysauce,

garlic powder, ground ginger, and a dash of ground red pepper. Bring mixture

to boiling, stirring constantly. Remove from heat; cool. Refrigerate in covered container overnight to blend seasonings.





Makes an 8-inch cake

3 tablespoons minced dried apricots

1/4 cup cabernet sauvignon (see Note)

1/4 teaspoon almond extract

1/2 cup (1 stick) unsalted butter

6 ounces semisweet chocolate

3 eggs, separated

3/4 cup sugar, divided use

2/3 cup ground blanched almonds (grind in a food processor)

1/4 cup all-purpose flour

1/4 teaspoon cream of tartar

Pinch of salt


6 ounces semisweet chocolate

1/2 cup (1 stick) unsalted butter

1 tablespoon light corn syrup


In a small bowl, combine apricots, wine and almond extract. Let stand 1 hour.


In top of double boiler, melt butter and chocolate together over simmering water. Whisk until smooth and let cool.


Preheat oven to 375 degrees. Line bottom of an 8-inch spring form pan with parchment paper.


With an electric mixer, beat egg yolks until smooth and pale. Add 1/2 cup sugar and beat until light-colored, 1 minute. Add warm chocolate and beat on low just until smooth. Add ground almonds and apricots with their liquid. Fold in. Sift flour over batter and fold in.


In a clean bowl, beat egg whites with cream of tartar and salt until soft peaks form. Sprinkle in reserved 1/4 cup sugar and beat until stiff but not dry. With clean spatula, fold egg whites into chocolate batter until there are no white streaks.


Pour batter into prepared pan and bake 35 to 40 minutes; the top will rise and crack, and a cake tester inserted into the center will come out clean. Cool completely in pan on rack. The cake is soft, so don't be tempted to handle it before it has stood for a few hours to firm up.


To make glaze, combine chocolate and butter in top of double boiler and gently melt over low heat. Remove from heat and whisk in corn syrup. Whisk until smooth.

Run knife around edges of pan to loosen cake. Invert onto a wire rack over a piece of waxed paper on a flat plate; peel off parchment and brush off any crumbs. Using just-warm glaze and a small metal spatula, spread glaze over top and sides of cake. Pour remaining glaze over the cake and, with as few strokes as possible, spread glaze to edges, letting excess drip down. Pull out waxed paper. Let glaze set before sliding cake onto a cake plate with a large metal spatula. Chill, uncovered, to set glaze. Note: The original recipe specifies Stonegate Winery cabernet. Choose a wine you enjoy.


1 Tbsp Butter

1/4 Cup Chopped onion

2 Medium leeks, thinly sliced (white part only)

2 Cups Pumpkin purée or cooked pumpkin, fresh or canned

1 Medium potato, diced

3 Plum tomatoes, peeled, seeded and chopped

5 Cups Chicken stock

2 tsp Salt

1/4 tsp Freshly ground pepper

1/4 tsp White pepper

1/4 tsp Tabasco sauce

1/2 Cup Chopped celery

1/2 Cup Chopped parsley

2 Cup Half and half (i.e., light cream)

2 Tbsp Butter

In a heavy saucepan over medium-low heat, sauté the chopped onion and leeks until onion is transparent. Stir in pumpkin, potato, tomatoes and chicken stock, salt, pepper and Tabasco sauce. Add chopped celery leaves and parsley. Cover and simmer for 30 minutes. Remove from heat. Vegetables should be tender. Allow to cool somewhat.


Process soup in a blender or food processor, in batches if necessary, until soup is puréed. Return the soup to the saucepan and bring to a simmer for about 10 minutes. Add the cream and butter and continue heating, but do not allow it to boil. Makes about 8 servings.


Notes: Oddly enough, your old blender will give you a smoother result here than your fancy-schmancy food processor. Garnish with homemade croutons or serve with a hot dark bread. This is wonderful soup.







6 slices bacon, cooked crisp and drained

1/4 cup bacon fat in skillet

1 clove minced garlic

1 green pepper, chopped

1 medium eggplant, cubed

4 tomatoes, peeled and chopped

1 onion, chopped

2 teaspoons salt


2 Tablespoons Parmesan cheese


Cook ingredients except bacon and cheese in covered skillet until tender and

thick. Top with cheese and crumbled bacon. Brown under broiler. Serves 4.


The spiciness of the eggplant adds a great flavor to this casserole.


8 apples -- tart

1 1/4 teaspoons cinnamon

1/4 teaspoon allspice

1/4 teaspoon nutmeg

3/4 can milk

2 tablespoons butter -- softened

3/4 cup sugar

2 eggs

1 teaspoon vanilla

1 1/2 cups biscuit mix -- or Bisquick divided

1/3 cup brown sugar

3 tablespoons butter -- cold

1/2 cup nuts -- chopped


Peel and slice apples, to make 6 cups. In a large bowl, toss apples with cinnamon, allspice and nutmeg. Place in a large (4-6 qt.) greased crock-pot.

In another bowl, combine milk, butter or margarine, sugar, eggs, vanilla,

1/2 cup Bisquick. Spoon over apples. In another bowl, combine 1 c. Bisquick

and brown sugar, cut in until crumbly butter. Add nuts. Sprinkle the

streusel topping over the apples in the crock pot. Cover and cook on low 6-7

hours or until the apples are tender. Serve warm with vanilla ice cream or

whipped cream






2 whole eggs

1/2 cup oil

2 cups milk

1 teaspoon vanilla -- optional

1/2 cup brown sugar

1/2 cup white sugar

1/2 teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon salt

3 cups old-fashioned oats -- not quick

raisins, nuts, etc. -- optional


Mix the wet ingredients in the crock-pot. Stir together the dry ingredients in a separate bowl, then add to the wet stuff in the 'pot. Turn on LOW about 10 or 11 p.m. When you get up at 6:30 a.m. Turn it off. Good with milk or cream poured on top.


In my experimenting, I found that you need the large amount of milk because of the long cooking time, and it is important (I think) to use the old-fashioned oats so that the dish doesn't turn to mush. My opinion is that oatmeal isn't worth eating unless it tastes like cookie dough. If you don't like so much sugar you can reduce the amount.



1 tablespoon vegetable oil

1 medium onion, thinly sliced

1 1/4 pounds boneless skinless chicken thighs, trimmed and cubed

2 cloves garlic, minced

2 teaspoons freshly grated ginger

2 teaspoons curry powder

1 (16-ounce) package refrigerated pre-cubed potatoes

1 (14-ounce) can low-calorie coconut milk

1 cup frozen peas


2 tablespoons chopped fresh cilantro


Heat the oil in a large saucepan over medium-high heat. Add the onion and chicken; cook until the onion softens, about five minutes.


Add the garlic, ginger and curry; cook one minute longer.


Stir in the potatoes and milk. Increase the heat to high and bring to a boil. Reduce the heat to medium-low. Cover the stew and simmer 15 minutes. Stir in the peas and cook three minutes longer. Just before serving, season the stew with salt to taste and stir in the cilantro.



1 cup water

1/2 teaspoon salt

2 tablespoons soy sauce

1 cup uncooked instant rice

1 teaspoon vegetable oil

1/2 onion, finely chopped

1/2 cup green beans

1 egg, lightly beaten

1/4 teaspoon ground black pepper


1 In a saucepan bring water, salt and soy sauce to a boil. Add rice and stir. Remove from heat, cover and let stand 5 minutes.

2 Heat oil in a medium skillet or wok over medium heat. Saute onions and green beans for 2 to 3 minutes. Pour in egg and fry for 2 minutes, scrambling egg while it cooks.

3 Stir in the cooked rice, mix well and sprinkle with pepper. Makes 4 servings




Source: www.kitchenlink.com


l/4 medium head of cabbage, thinly sliced

l carrot, julienned

2 handfuls of bean sprouts

3 green onions, thinly sliced (including the green stalks)

3/4 lb. ground pork or ground turkey

2 Tbsp of soy sauce

A couple of shakes of MSG (Monosodium glutamate)

A little bit of Garlic powder


Heat 3-4 Tbsp. oil in wok until hot. Cook onion and meat. Add 2 Tbsp. soy

sauce and garlic powder before adding chopped veggies. Cook veggies until

just barely tender. Drain off juices. Cool slightly. Place meat and

veggie mixture in egg roll wrapper and fold using a slightly beaten egg to

seal corners. Deep fry until golden brown. **This recipe is very flexible.

Small shrimp, clear oriental noodles, and bamboo shoots can easily be






3 pounds boneless pork loin roast -- trimmed of visible fat

2 tablespoons cornstarch

1 tablespoon sugar

6 ounces orange juice

6 ounces unsweetened pineapple juice

Dash salt

Dash ground cloves

2 tablespoons lemon juice

1 pint fresh strawberries -- hulled and sliced

Place pork roast on rack in shallow roasting pan. Do not add water. Do not

cover. Roast in 325 degree F. oven, until meat thermometer inserted in

thickest part of roast registers 155-160 degrees F. Allow 23 to 33 minutes

per pound for medium doneness. Remove roast from oven, let stand 10 minutes

before carving. Meanwhile, combine cornstarch and sugar in medium saucepan.

Stir in orange and pineapple juices. Cook and stir over medium heat, until

mixture bubbles and thickens. Remove from heat and stir in salt, cloves and

lemon juice. Carve roast with sauce. Garnish with strawberries. serves 12


from Mrs. J. Randolph Page


2 qts flour

1 cup sugar

2 cups molasses

1/2 lb shortening (recipe calls for lard)

4 tbsp ground ginger

1 tbsp ground cloves

1 tsp salt

Two quarts of flour, one teacupful of sugar, one pint of Molasses, half a pound of lard, four tablespoonfuls of ground ginger, one tablespoonful of ground cloves, and one teaspoonful of salt. Let any one try this recipe who wants to be convinced that the best things are not always the most expensive. The dough must be just as stiff as it can be to handle well, and rolled out to wafer-like thickness. Stick as you do biscuits, and bake quickly without burning. Cut out also with a plain round biscuit cutter. (Mrs. Mary Stuart Smith's Virginia Cookery Book, 1885)








3 lbs flour

1 lb sugar

1 lb butter

2 oz ginger

1 large nutmeg, grated

1 lb treacle

1/2 cup cream

Take three pounds of flour, a pound of sugar, the same quantity of butter rolled in very fine, two ounces of ginger beat fine, and a large nutmeg grated. Then take a pound of Treacle, a quarter pint of cream, and make them warm together. Make up the bread stiff, roll it out, and make it up into thin cakes. Cut them out with a teacup or small glass or roll them round like nuts, and bake them in a slack oven on tin plates. (John Farley's London Art of Cookery, 1787. From Brookbury, Chesterfield County)



3 tablespoons olive oil

1 clove garlic, minced

2 teaspoons finely chopped fresh rosemary leaves

1 teaspoon salt

1 1/2 pounds (about 3 large) unpeeled baking potatoes, such as russets, cut into

1/2-inch-thick slices

4 boneless rib-eye beef steaks (6 to 8 ounces each)

1/2 teaspoon freshly ground black pepper


Preheat the grill.


Combine the oil, garlic, rosemary and half the salt. Add the potato slices and turn until well coated.


Sprinkle both sides of the steaks with the remaining salt and pepper.


Grill the potatoes for eight minutes or until soft. Turn and continue grilling 10 minutes longer or until cooked through. Remove from the grill and keep warm. After turning the potatoes, add the steaks to grill. Cook steaks for about 12 minutes for medium-rare, turning once, or until the steaks are cooked the way you like them.








For the sauce:


2 Hatch chilies, roasted, peeled, seeded and diced (Anaheim or Poblano are ok)

3 heirloom tomatoes, diced

1/2 sweet red onion

1 clove garlic, minced

6 medium basil leaves, rolled and sliced thinly into long strips. Or just chop it up

5 green onions, sliced small

2 tablespoons minced fresh parsley

Juice of 2 limes

1 cup shrimp stock (see below)

3 dashes Tabasco sauce (optional)

Salt and pepper to taste

Small pinch of sugar

2 tablespoons olive oil


8 to 12 large Gulf Shrimp, head on, if possible, to make stock (see recipe below)

1 Red Snapper filet, cut into pieces of desired size (8-12 oz size filet works well, cut into 2 or 3 pieces)

Other ingredients:

Oil for sauté pan

Flour for coating the fish

To roast the chili peppers, cut in half lengthwise, remove the seeds and pith. Lightly coat the peppers with oil and roast under a broiler, cut side down, until the skin of the pepper chars and bubbles. Place the peppers in a bowl and cover with plastic wrap until cool. Peel away the charred skins. Do not rinse away the little roasted bits; they add flavor.

Combine all sauce ingredients except the red onion, garlic and stock. Season with salt and pepper to taste, and set aside. This can be done in advance.


Prepare the shrimp by removing the heads (just twist them off,) peel and de-vein. Reserve all the shells and the heads for the shrimp stock.


Prepare shrimp stock (see recipe below). This can also be prepared ahead of time and refrigerated for up to 2 days, or frozen.


To prepare the dish, season the fish lightly with salt and pepper, and lightly dust with all- purpose flour. Heat approximately 3 tablespoons olive oil in a sauté pan over medium-high heat until very hot, slightly smoking. Shake off any excess flour from the fish and add to the pan. Sauté the fish until a light brown crust is formed, being careful not to move the fish before the crust is formed. Turn the fish once, and do the same on the other side. Be careful not to burn the fish; adjust the heat as needed. Remove the fish from the pan.


Sauté the onions and garlic briefly in the remaining oil. When the garlic starts to turn a light brown color, add the stock. This is called deglazing. You want to incorporate into the sauce any browned bits of food that have stuck to the bottom of the sauté pan. Turn the heat to high and reduce the stock until the onions are soft and there is approximately 1/4 cup of liquid left in the pan. Add the tomato mixture and the shrimp to the pan and heat through.


Return the fish to the pan by placing right on top of the sauce, cover the pan, reduce the heat to medium and simmer for a few minutes until the fish is cooked through.


To serve, carefully remove the fish with a spatula and place on your plate. Spoon the sauce and the shrimp over the top. Serve with some good crusty bread that can be used to mop up any remaining sauce at the end of the meal.


A quick note on stocks


I can't emphasize enough my belief that good cooking is primarily the result of using good ingredients. One of my favorite things to cook with is a good homemade stock as it adds a depth of flavor that you can't get with bouillon cubes or base.


You don't necessarily have to slave over the stove for an entire day to get good results. If you have a crock pot, you can simply place the ingredients in and simmer them while you are at work. You can save scraps of celery, onion, carrots and parsley in a freezer bag and when you have enough you can make a stock. Chicken is very inexpensive when you buy the whole bird. You can quarter the chicken and use the carcass, wing tips and neck for the stock pot. Just freeze until you have enough. Even the leftover carcass of a whole roasted bird can be used in the stock pot. Thanksgiving is coming! Don't throw away that turkey carcass after the big meal. It makes an excellent stock!


In a pinch, you can buy an inexpensive family pack of chicken wings or a beef brisket and use that instead of scraps. I feel that stock is not something to get too uptight about, especially when used in a sauce.


For the recipe above, I purchased shrimp with the heads still on. The heads and the rest of the shells were used to make a small amount of shrimp stock. If you can't find shrimp with heads on, ask your fish monger if they have any salt water fish bones you can use for stock. Fresh water bones don't work very well. If you don't want to fuss, you can use chicken stock or white wine instead for the Gulf Red Snapper and Shrimp in Roasted Chili Tomato Sauce recipe above.


Quick and Simple Shrimp Stock


This stock recipe is designed specifically for using in sauces, so I am not concerned about creating a perfect stock. I just want it to be quick and easy with lots of flavor.


Peels and heads from 8 to 12 shrimp, or about a pound of very fresh fish bones

1 carrot, rough chop

1 stalk celery, rough chop

1 large yellow or white onion, rough chop. Don't even bother peeling.

1 bay leaf

2 cloves garlic, slightly crushed with the flat of a knife

4 sprigs parsley

1/2 cup dry white wine (optional)

Enough water to just cover ingredients, but not more than about 2 cups. Rinse the shrimp shells in cold water and drain. Combine the ingredients in a sauce pan, bring to a simmer, cover and cook for approximately 40 minutes to one hour. Unlike other meat stocks, do not cook for more than an hour as the aroma and flavor will start to cook out of the shrimp stock. Strain through a fine mesh strainer. Your stock is ready to use. David Bulla is a chef living in Austin, Texas.



1 lb ground beef

3-4 Medium Potatoes

1 Medium Onion (chopped)

1 Can of Carrots

1 Can of Corn

1 Can of Beans (Bush Pinto Beans are good)

1 Can of Rotel Tomatoes

1 Cup of Uncooked Rice

1 Cup of Noodles (optional)


In a large pan place the ground beef in water (enough to cover and cook).

Put the onion in and other herbs and spices - to taste (thyme and cayenne are good). Boil the ground beef and onion until it is cooked thoroughly. Add the potatoes and rice and cook until rice is done. Add all of the canned goods and cook until everything is hot. Serve with cornbread.





1 pound ground beef

1 small onion -- chopped

2 tablespoons Parmesan cheese -- grated

1/2 teaspoon garlic salt

1 (15 1/2 ounce) jar chunky-style spaghetti sauce

1/2 cup Mozzarella cheese -- shredded

4 slices French bread -- toasted


2 hamburger buns -- split and toasted

Mix ground beef, onion, Parmesan cheese and garlic salt. Shape into 4

patties, each about 1/2 inch thick.

Cook in 10-inch skillet over medium heat, turning frequently, until desired

doneness; drain.

Pour spaghetti sauce over patties, heat until hot. Top each patty with 2

tablespoons Mozzarella cheese; let stand until cheese begins to melt. Serve

on French bread. Yield: 4 servings.


2 tablespoons olive or vegetable oil

1 teaspoon seasoned salt

1/4 teaspoon dried marjoram leaves

1/4 teaspoon pepper

4 medium russet potatoes, unpeeled, cut into 1-1/2" -- chunks

2 medium carrots, cut into strips (1 to 1-1/2 cups)

1 parsnip, peeled, cut into strips

1 red onion, cut into 8 wedges

1 medium green bell pepper, cut into 8 pieces

Heat oven to 450 F. In large bowl, combine oil, seasoned salt, marjoram and

pepper; mix well. Add all remaining ingredients; toss to coat. Spread on

ungreased 10"x15" baking pan. Bake at 450 F for 20 minutes. Turn and stir

vegetables. Bake an additional 20 to 25 minutes or until vegetables are

tender, stirring once. 7 (1 cup) servings.


1/2 Cup Shortening

1 Cup Sugar

1/4 Cup Malted Milk

1/2 Cup Cocoa

3 Eggs - Well Beaten

1 3/4 Cups Flour

2 1/2 tsp. Baking Powder

1/2 tsp. Salt

1/4 Cup Confectioners Sugar

3/4 Cup Milk

Blend shortening and sugar together. Add malted milk and cocoa and mix well. Add beaten eggs. In another bowl, sift together flour, baking powder, salt and confectioners sugar. Add to shortening mixture, alternately with the milk. Pour into two greased and floured 9" layer pans. Bake at 350 degrees for about 30 minutes.

Malted Milk Icing

5 1/2 Tbsp. Butter

1/2 tsp. Salt

1 1/2 Tbsp. Malted Milk

1 tsp. Vanilla

2/3 C. Cocoa

1/2 C Milk

3 C. Confectioners Sugar

Beat butter until smooth. Add salt and malted milk, mixing well. Add

vanilla, cocoa, milk and confectioners sugar and beat until smooth.


1 egg

1 teaspoon salt

1 teaspoon sugar (or sugar substitute)

1 teaspoon mustard

1/2 teaspoon paprika

3 Tablespoons vinegar (or lemon juice)

1-1/2 cups salad oil (less if mixture thickens quickly)

Put first six ingredients in blender. Cover and switch the motor for just a

few seconds. Uncover and add salad oil gradually while the motor is running.

Blend until very thick and smooth. Refrigerate until used.



12 slices bread

1 onion, grated

1/2 cup shredded Swiss cheese

1 cup milk

4 eggs 1

teaspoon dry mustard

1 pinch black pepper


Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin tins. Trim or cut bread into circles. Place circles in bottom of muffin tins. Distribute the onion and shredded cheese evenly between the muffin tins. In a medium bowl, combine milk, eggs, mustard and pepper. Divide between the muffin tins. Bake in preheated oven for 20 minutes, or until a toothpick inserted into the center of a quiche comes out clean.



3/4 cup water

1 tablespoon butter, softened

1 teaspoon salt

1 cup bread flour

1 cup whole wheat flour

1 tablespoon dry milk powder

1/4 cup packed brown sugar

2 tablespoons sunflower seed

1 tablespoon sesame seed

1 tablespoon flax seed

1 tablespoon millet

1 tablespoon quinoa

1 1/2 tablespoons bread machine yeast

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer (usually as shown above). Select cycle; press Start.

To make by hand: Warm the 3/4 cup water; add yeast and 1 tbsp packed brown sugar. Melt the butter; cool. Add the water/yeast mixture to the butter. Sift flours; add powdered milk, remaining sugar, and salt. Add the flours gradually to the butter mixture. Knead until smooth and elastic. Place dough into a greased bowl, turn the dough so as to grease the top, put a clean towel over all and set in a warm (not hot) place to rise.

When the bread has risen to double in bulk, place dough on floured board and knead in the seeds. Shape the bread, place in greased bread pan, put the towel over it, and set to rise again. When double in bulk, bake in preheated 375 deg. oven for 35 to 40 minutes.






2 tablespoons vegetable oil

8 medium red potatoes, thinly sliced

1 pound boneless, skinless chicken breasts, cut into thin strips

1 medium red bell pepper, cut into thin strips

1 teaspoon garlic salt


Heat oil in 12-inch nonstick skillet over medium heat. Add potatoes, chicken and bell pepper. Sprinkle with garlic salt. Cook 15 to 20 minutes, stirring frequently, until chicken is no longer pink in center and potatoes are tender.


4 medium onions, sliced 1/4 - 1/2 inches thick

1 cup flour

1 tsp baking powder

seasoned salt and garlic salt to taste

2 eggs

1 cup milk

Mix dry ingredients in one bowl; mix eggs and milk in another bowl. Dip onion slices (rings) into the milk, then the flour, then milk again, and back to the flour.

Fry in oil until browned.



1/4 cup extra-virgin olive oil

2 onions, sliced

2 cups medium or short grain rice

2 to 3 large pinches saffron

6 cloves garlic, minced

2 3/4 cups vegetable stock

2 cups crushed tomatoes

1 1/3 cups red wine

2 teaspoons dried basil

Roughly 4 cups sliced vegetables (select whatever is in season, such as red bell

peppers, shiitake mushrooms, snap peas, summer squash, zucchini and


Salt and pepper, to taste


Heat the olive oil in a large sauté pan (cast iron works well for this dish) over a medium flame.


Cook the onions in the oil until tender, about 5 minutes. Add the rice and saffron and cook until slightly nutty, about 5 to 10 minutes. Add remaining ingredients except the sliced vegetables and bring to a simmer.


After 5 minutes add the vegetables.


Cover loosely, reduce flame to low and cook for about 15 minutes, stirring every few minutes until the rice is tender. Add more broth if the liquid in the pan dries out. Serve hot.



Serves 4

1 pork tenderloin (about 1 pound)

2 cloves garlic, crushed

2 tablespoons minced fresh thyme

3 tablespoons olive oil

1 onion, finely chopped

1 carrot, chopped

1 stalk celery, finely chopped

8 ounces small shaped pasta

1 cup fresh or thawed frozen peas

2 zucchini, coarsely chopped

1 red bell pepper, seeded, deribbed and chopped

3 roma (plum) tomatoes, peeled, seeded and chopped

2 tablespoons pesto sauce (homemade or store-bought)

1 1/2 cups canned low-salt chicken broth


With a sharp knife, make 4 shallow crosswise cuts across top of tenderloin. Mix garlic, thyme and 2 tablespoons oil. Rub mixture into pork. Roll plastic wrap around it and let sit for 1 hour.


Preheat oven to 350 degrees. Heat remaining 1 tablespoon olive oil in a medium, heavy saucepan over low heat. Add onion, carrot and celery. Cover and cook for 15 minutes. Set aside.


In a large pot of boiling salted water, cook pasta for about 10 minutes, or until al dente. Drain, rinse with cold water, drain again, and set aside.


Meanwhile, brown tenderloin on all sides in an ovenproof skillet over medium heat. Place in oven and bake 15 minutes.


Add peas, zucchini, bell pepper and tomatoes to vegetables. Mix well and heat through. Stir pesto into broth and add to pan. Increase heat and simmer 5 minutes. Add pasta, stir well, and turn off heat. Cut tenderloin into 1/4-inch-thick crosswise slices. Serve in warmed bowls over a bed of vegetable mixture.

Wine recommendation: Cornas, Gigondas, Côtes-du-Rhône, California syrah.





Source: www.fatfree.com

8 oz potatoes, grated

8 oz parsnips, grated

1 onion, thinly sliced

1 tbsp creamed horseradish

2 tbsp chopped chives

3 fl oz yogurt

Mix everything together and season to taste. Pour into a shallow baking

dish, cover with foil and bake for 1 hour. Uncover and bake for 15 minutes

until becoming crisp and brown. Serve with pumpkin casserole.


Source: www.fatfree.com

1 1/2 lb parsnips, peeled and cubed

1 lb potatoes, peeled and cubed

4 cloves garlic, peeled

freshly ground nutmeg

1/4 pt skimmed milk

Cook the potatoes, parsnips and garlic together in boiling salted water

until tender. Drain and mash thoroughly. Season with pepper and nutmeg. The

original recipe garnished the puree with toasted pine kernels.


Source: www.fatfree.com

1 1/2 lb parsnips, peeled and cubed

2 onions, chopped

2 garlic cloves, chopped

1 tsp cumin seeds

1 tsp cardamom seeds

1 tsp coriander seeds

1 tsp turmeric

1 tsp ground ginger

2 pints vegetable stock

Dry roast the seeds and grind together. Saute the onion and garlic. Add the

spices and cook for a couple of minutes. Add the parsnips and stock and

simmer gently until tender. Puree and serve.


Source: www.fabulousfoods.com

This is a traditional Irish method of serving parsnips, a vegetable that also is much more popular in the Emerald Isle than it is in the USA.


2 1/2 lb parsnips

2 oz butter or bacon fat

3 T stock

salt and pepper to taste

pinch of nutmeg

Serves 6 to 8

Pre-heat oven to 375°F (or whichever temperature you need to cook your meat). Peel parsnips, quarter, and remove any woody core. Parboil (A method of pre-cooking or partially cooking food quickly in boiling water) for 15 minutes. Place in an ovenproof dish. Add stock and sprinkle with salt, pepper and nutmeg. Dot with butter and bake for 30 minutes on a low shelf in a moderate oven. (Generally parsnips are baked in the same oven as the main meat dish, whose cooking temperature governs that of the parsnips.)


Yield: 4 Servings

Source: www.hugs.org/Parsnip_Fritters.shtml

Boil four or five parsnips; when tender take off the skin and mash them fine;

add to them a teaspoonful of flour and a well-beaten egg; put a

tablespoonful of lard or beef strippings into a frying pan over the fire,

add to it a small teaspoonful of salt; when boiling hot put in the parsnips;

make it in small cakes with a spoon; when one side is delicate brown, turn.

When done serve hot.


Credit: Ellie Bullock

serves 3-4

1 lb. parsnips


maple syrup (real)

fresh grated nutmeg

Peel and quarter parsnips. Remove any woody center. Parboil until slightly

tender (do not overcook or they will be mushy after frying). Drain. In fry pan

(preferably a cast iron pan) melt butter (do not substitute margarine for this). Add parsnips in a single layer and saute over medium high heat to brown the parsnips, turning to brown the other side. Be careful not to burn butter! Pour maple syrup over parsnips to cover the parsnips half-way. Grate nutmeg over top. Stir. Taste and add more nutmeg, if desired.



1/2 cup of molasses

2 cups of flour

1 teaspoonful of soda

1/2 teaspoonful of salt

1/4 cup of butter

1/2 tablespoonful of ginger

1/4 cup of boiling water

1/2 teaspoonful of cinnamon


Stir the soda into the molasses; melt the butter in the boiling water; turn all into a bowl and stir in the flour, sifted with the salt and spices; add more flour if needed, but keep the dough as soft as can be handled. Roll a little of the dough at a time to a sheet about three-eights of an inch thick and cut into rounds. Press two pecan nut meats into the top of each, and dredge with granulated sugar. Bake in a moderate oven. The recipe will make about twenty cakes.



The Filling


2 lbs. cream cheese or Neufchatel

1-1/4 cups sugar

3 tablespoons maple syrup

3 tablespoons amaretto (if you do not have any, just add 3 more tablespoons maple syrup)

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

4 eggs

3 tablespoons sour cream

1-1/2 cups pureed pumpkin or canned pumpkin

Slowly mix the cream cheese with the sugar and spices, add the maple syrup and amaretto. Then add the sour cream and the eggs, one at a time, waiting to add the next egg after each one has been incorporated into the batter. Lastly, add the pumpkin. Pour the batter into a container and cover. Put in the refrigerator overnight or at least one hour.

The Crust


1/2 cup gingersnap crumbs (or vanilla wafers)

1/3 cup ground pecans

3/4 stick butter, melted

Combine all the ingredients and press into a cheesecake pan, completely covering the bottom of the pan. Make sure there are no empty spots. Bake in a 425-degree oven for about 8 minutes. Lower the oven temperature to 300 degrees. Remove and add batter to cheesecake pan. Cover the entire pan and water bath with aluminum foil. Bake about one and a half hours or until 165 degrees internally.

When the cheesecake is done, let it cool in the water bath for about 30 minutes, then remove and place on a towel to remove any excess water. When the bottom is dry, put the pan in the refrigerator overnight.


When you are ready to serve, you can top the cheesecake with a mixture of 1/2 cup sour cream, 1 tablespoon vanilla, 2 tablespoons sugar, and 1/2 teaspoon ground cinnamon. Mix it well and spread on the top of the cheesecake.



For the Caramel Sauce:


1/2 cup sugar

Melt the sugar until golden in color. Pour into a flan pan or into individual soufflé cups, making sure to swirl the caramel around the sides also.

For the Custard:


3/4 cup sugar

Pinch salt

1 teaspoon ground cinnamon

1 cup pureed cooked pumpkin

5 eggs, lightly beaten

1-1/2 cups evaporated milk

1/3 cup water

1-1/2 teaspoons vanilla extract

Combine the sugar with the salt and cinnamon, and then add the pumpkin and eggs. Mix well. Stir in the evaporated milk, water and vanilla. Then pour into the pan or cups, and bake in a water bath for about 1 hour or until a knife inserted in the center comes out clean. It will jiggle a bit in the center. Cool.

To serve, run a spatula or a knife around the sides of the dish. Then cover the flan with a serving plate. Quickly turn the Flan right-side-up on the plate, being careful not to spill the sauce or to drop it. Makes about 9 servings.



4-1/2 cups white unbleached bread flour

2 teaspoons salt

1/2 teaspoon sugar

1/4 ounce dry yeast

1/4 cup butter, melted

1 cup lukewarm milk

1 egg

1/2 cup pumpkin puree

Lightly grease two baking sheets. In a mixing bowl with a hook attachment, put all your wet ingredients -- butter, egg, milk and pumpkin. Mix for a minute. Add the sugar, salt and yeast and mix for another minute. Slowly add the flour until it is all incorporated, and mix on medium or knead by hand for about 7 minutes. Spray with cooking spray and cover with plastic wrap. Let rise in a warm place for about an hour, or until doubled in bulk.

Turn the dough onto a lightly floured surface, punch down and cut into 12 equal-sized pieces and shape into desired roll. To make knots, shape each piece of dough into a long roll and tie it into a knot pulling the ends through. To make trefoils, divide each piece of dough into three balls and place them together in a triangular shape on the baking sheet.


Place the rolls on the prepared sheets, spacing them well apart, cover them with plastic wrap and let rise for about 30 minutes in a warm place. They are ready to bake when you lightly press into a roll with your finger and you leave an indention in the roll. You can at this point preheat the oven to 425 degrees. Take an egg and add a little water to make a glaze and sprinkle with poppy seeds or sesame seeds, cheese, herbs or even kosher salt.


Bake the rolls for about 15 to 20 minutes or until golden. Remove from the oven and let cool a few minutes before serving. Makes 12 rolls.



1 pumpkin

3 onions - large

1 1/2 cups water or enough water just to cover the vegetables

1 pkt dried chicken soup powder

1/2 tsp salt

1 tsp nutmeg

1 cup milk

Peel and cut up onions roughly, peel and cut the pumpkin into medium size

pieces, put them into a large soup pot with water and salt, bring to the boil. Turn down the heat and simmer until the pumpkin is cooked. Put everything into the kitchen whiz (New Zealand jargon for "blender") a bit at a time and blend until smooth. Put back into the soup pot, add the dried chicken soup mix, nutmeg and milk but do not boil. To serve: Put the hot soup into soup bowls, and add 1 tsp of sour cream on the top of the pumpkin soup. Eat it with crusty bread.


1 tablespoon olive oil

1/2 onion, chopped

1 stalk celery, chopped

2 carrots, diced

1/2 cup quinoa

1 cup hot water (add a veggie bouillon cube, if desired)

1 bay leaf

1 tablespoon lemon zest

1 tablespoon lemon juice

1/2 cup frozen green peas, thawed

salt to taste

ground black pepper to taste


1 Pour oil into a medium saucepan, and place over medium heat. Add onion, celery, and carrots; cook and stir for 10 minutes, or until vegetables are tender..

2 Using a strainer, rinse quinoa under cold water. Drain well. Stir into the vegetables; cook and stir for 1 minute. Add water, bay leaf and lemon rind and juice; bring to boil. Cover, and reduce heat to medium low. Simmer for 15 to 20 minutes, or until liquid is absorbed and quinoa is tender.

3 Discard bay leaf. Stir in peas, and season to taste with salt and pepper. Serve.


2/3 cup flour

1/2 cup Cream of Wheat cereal (quick or not)

2 tsp baking powder

1 tsp cinnamon

1/ cup firmly packed light brown sugar

1/3cup butter, softened

2 eggs, slightly beaten

1 cup walnuts, chopped, divided use

1/2 cup raisins

Mix flour, cereal, baking powder, and cinnamon in small bowl; set aside. Beat brown sugar and butter in medium bowl, with mixer, until creamy. Beat in eggs until smooth. Stir in flour mixture until blended. Add 1/2 cup chopped walnuts and raisins. Spread mixture in lightly greased 13 x 9 x 2 inch baking pan. Sprinkle with remaining 1/2 cup chopped walnuts. Bake at 350 degrees F. for 20 to 25 minutes or until golden brown. Cool completely in pan on wire rack. Drizzle with powdered sugar glaze if desired. Cut into bars to serve.



1 pound Bacon

2 cups Carrots -- sliced

3 cups Potatoes -- diced

1 large Onion -- chopped

32 ounces Pork and Beans

2 cups Milk, skim

2 teaspoons Salt

1/2 teaspoon Black Pepper

1 pound Split peas



In a large pan, cover peas with hot water and let soak overnight. Next day,

cook peas, water and 1/2 of salt for 1 hour on medium heat. Mash or puree

peas and water until smooth. Add prepared vegetables and cook until tender.

Add remainder of salt, pepper, milk, pork and beans and more water if needed. Cook for 10 minutes on medium heat. Meanwhile, fry bacon until crisp and crumble, pressing between paper towels to remove as much grease as

possible. Cook for an additional 15 minutes, and serve hot.

This may be made with lean ham, which has been shredded to reduce fat content, or made without any meat at all for vegan diets.

Copyright: "(c)2001, Kaylin White/Real Food for Real People"



Source: http://homecooking.about.com

4 quarts ripe rose hips

2 quarts water

1 package pectin crystals

5 cups sugar

1/2 cup lemon juice

Simmer rose hips in water until soft. Crush to mash, and strain through a jelly bag. Should make about 4 cups of rose hip juice. Add to juice, lemon juice and pectin crystals and stir until mixture comes to a hard boil. Stir sugar in at once. Bring to a full rolling boil and boil for 1 minute, stirring constantly. Remove jelly from heat and skim off foam with metal spoon. Pour into hot sterilized jars.



3 small eggplants

1 cup crabmeat

1 pound shrimp, slightly undercooked

Salt and pepper to taste

Grated cheddar cheese


Peel and cube eggplants. Boil in small amount of salted water until just tender. Drain well. Mix together eggplant, crab and shrimp, and season. Spoon into lightly greased casserole dish and bake at 350 degrees for about 20 minutes or until thoroughly heated. Sprinkle grated cheese on top and let melt.



1 cup sugar

1/2 cup shortening (recipe calls for lard)

1 cup black molasses

1 tsp soda dissolved in 1 cup sour milk

1 tsp ground ginger

1 tsp cinnamon

enough flour to make stiff batter

Cream together one Cup Sugar, one half Cup of Lard. Add one Cup black

Molasses. Dissolve one teaspoon Soda in one Cup sour milk. Add enough

flour to make batter stiff. Sift with flour, one teaspoon ground ginger,

one teaspoon cinnamon. Drop from spoon. Bake in moderate oven on greased

tins. (Old Richmond Recipe Prov'd Market Square Tavern Kitchen 1937)



2/3 cup Cornmeal

1 tablespoon Flour -- (1 to 2)

1 Egg White

1 tablespoon Vegetable Oil

2/3 cup Buttermilk -- or soy milk

1/4 teaspoon Baking Powder

1/4 tsp Salt

1 tsp Sugar

Combine dry ingredients then add liquid and mix thoroughly. Place a cast iron corn-stick baking tray in a 400 degree F oven for 5 minutes. This is what gives your corn sticks that crunchy outer crust. Remove the tray from the oven, then coat it with a cooking spay. Spoon batter into each corn stick trough until full up to the brim. Return to the oven. Cook for 10 minutes or until golden brown. Remove sticks from tray and wrap in a towel. Place in a lined serving basket. Serve hot. *If you don't have a corn stick tray, you can substitute a cast iron



Serves 2

1/2 pound beef tenderloin tail or tips

1 teaspoon olive oil

Freshly ground black pepper

1 1/2 teaspoons unsalted butter

4 teaspoons finely chopped shallots

1/2 cup thinly sliced fresh shiitake mushrooms, tough stems removed

1/4 cup dry red wine such as cabernet sauvignon

3/4 cup low-sodium chicken broth

1/2 teaspoon cornstarch

1/2 teaspoon Dijon mustard

1 teaspoon tomato paste

2 tablespoons heavy cream

Pinch of kosher salt

2 cups cooked jasmine rice


Trim all visible fat from tenderloin and cut into 1-inch cubes. Heat olive oil in heavy, non-stick 9- or 10-inch skillet. Add cubes of beef, sprinkle with freshly ground pepper and sauté about 1 minute. Remove from pan while meat is still pink and set aside.


Add butter to pan drippings. Stir in shallots and mushroom slices. Cook over medium heat until shallots are softened, but not brown, about 1-2 minutes. Add red wine and cook until liquid has reduced by half.


Meanwhile, whisk together chicken broth, cornstarch, Dijon mustard and tomato paste. After wine has reduced, add chicken broth mixture to skillet.


Heat heavy cream in microwave about 20 seconds, or just until hot. Stir into sauce. Add pinch of salt to taste, if desired. Return meat to pan and heat through. Meat should be medium to rare. (If you like it more well done, allow it to cook a little longer.) Serve at once over rice.






(recipe is below narrative)

Vinegar pie sounds terrible, and that's probably why we don't hear of it much anymore. By Art Chapman, Star-Telegram Writer


I never did hear of it, to be truthful, until a few months ago when I was reading through a Texas cookbook. `Jane Long's Brazoria Inn: An Early Texas Cookbook,' published by Coldwater Press in Dallas, offers recipes that were popular in Texas around the time of its independence.


Jane Long, many people say, could easily be considered "the Mother of Texas." It says that on her tombstone.


She was born in 1798 in Maryland and moved to Mississippi three years later, after her father died. Her mother died the next year, and Long went to live with an older sister near Natchez.


In 1815, she met James Long, a surgeon who had come to Natchez after the Battle of New Orleans. They were married in May and in November of the following year, she had her first child.


The doctor left his wife and child for Texas, where he joined others who wanted to wrestle the new territory away from Spanish rule. In 1820, his family joined him at a fort on Point Bolivar, across the bay from Galveston Island.


When James Long left the fort for an excursion in September of 1821, Jane was expecting their second child. She remained at the fort and swore she would stay until he returned. A few men were left to guard the fort, but as the bitter winter wore on, they departed. Only Jane, her 6-year-old daughter and a 12-year-old slave named Kian remained. To thwart the nearby Indians, Kian would wear a soldier's uniform when she left the fort to search for food. She and Jane would fire the fort's cannon each morning before hoisting a red flannel petticoat above the fort as their flag.


In December, Jane gave birth to her second daughter.


Through the icy cold, the small band survived on cornmeal, salted fish and oysters they scavenged from the bay. The doctor was captured by Mexican forces and died in Mexico City.


It wasn't until July 1822 that Jane was informed.


Long, her daughters and Kian eventually operated a successful hotel in Brazoria. The hotel soon became a focal point for social and political activities in Texas. In 1835, when Stephen F. Austin returned from his 18-month imprisonment in Mexico, Long held a dinner and ball in his honor.

It is said that Long became the object of many admirers, including Austin, Ben Milam, William Travis, Sam Houston and Mirabeau Lamar. Some admired her for her food, some for her appearance, all of them for her courage.


She died in Richmond on Dec. 30, 1880, at the age of 82. She never remarried.


Neila Petrick of Dallas wrote a novel based on Long's life, then did the companion cookbook. All of Long's recipes were lost when her hotel and inn burned, but Petrick combed other cookbooks of the time and put together dishes that easily could have been served in 1830s Texas.


Vinegar pie was among them.


"We looked for those things that were available in Texas at the time," she said in a telephone visit. "There was pumpkin, sweet potatoes, pecans, corn bread, potatoes and a lot of bean dishes. Blackberries were available, too."


When there were no berries, folks would make vinegar pie. Vinegar was readily available, and you only needed one lemon, the zest of one lemon, or some lemon extract to make a pie.


Apparently, the dish survived until just a couple of generations ago. Folks remember their grandmothers making the pie, but I couldn't find a single person who had made one.


I did find several recipes, most of them of unknown origin. This one came with a note that said the pies were common in the French- Canadian, Midwestern German, and Southern culinary traditions.




1 9-inch unbaked pie crust


11/4 cups sugar

1/4 cup flour

1 tablespoon grated lemon zest

1/2 cup cider vinegar

2 cups water

3 eggs, well-beaten

1 tablespoon butter


Preheat oven to 425 degrees.


Combine sugar, flour and lemon zest in a saucepan and stir them together until thoroughly blended. Add cider vinegar while stirring or whisking constantly, then add the water.


Place over medium heat, bring the mixture to a boil and cook, stirring constantly, for 1 minute. Remove from heat and stir a little of the hot mixture into the eggs, then stir the warmed egg mixture into the remaining hot mixture. Stir in butter. Pour the mixture into the prepared pie shell and bake for 10 minutes at 425 degrees and then reduce heat to 350 and continue baking for 30 minutes more. Remove the pie from the oven and let it cool completely before serving.


The filling will seem quite liquid, but will firm as the pie cools.


2 eggs

1 cup dark Karo syrup

1 teaspoon vanilla extract

1 tablespoon butter, melted

1/2 cup granulated sugar

1 tablespoon flour

1/4 teaspoon salt

1 cup walnuts, chopped

1 unbaked 8-inch pie shell


Beat eggs lightly. Stir in syrup, vanilla and butter. Combine sugar, flour and salt and stir into egg mixture. Stir in walnuts.


Pour into pie shell. Bake at 375 degrees for 40-50 minutes, or until a knife tip inserted in center comes out clean. Serve cold.


White-wine vinaigrette:

Allow a half-cup of white wine to a half-cup of oil, preferably a nut oil such as hazelnut or walnut. (This amount serves four.)


Whisk wine in a small bowl with a teaspoon of your favorite Dijon mustard and a generous pinch each of salt and pepper. Gradually whisk in the oil until the dressing emulsifies and thickens slightly. Add a tablespoonful or two of chopped chives or tarragon and, if you like, a little finely chopped garlic or ginger root.


Be sure to taste and adjust the seasoning of the vinaigrette both before and after it is added to other ingredients.


White-wine marinade for fish and chicken:


Start with a cup of wine, which will nicely moisten three or four chicken breasts or fish fillets. Add a few sprigs of thyme or rosemary, a bay leaf, a sliced onion if you like, even a pinch of saffron for a change of pace. Put the chicken or fish in a resealable plastic bag, pour in the marinade and close the bag tightly so the ingredients are immersed in liquid. Marinate for 30 minutes to 2 hours.


White-wine gravy:


Separate and discard all but about a tablespoon of fat from a roasting or frying pan, leaving the juices. If necessary, cook the juices on top of the stove until dark and caramelized. Add a half to a full cup of wine and boil until it cooks down by at least half, stirring constantly to dissolve the juices. Slow-breaking, sticky bubbles are a good sign, showing the wine has reduced to a glaze.


Then add whatever liquid you prefer, depending on the main ingredient: stock (veal, chicken, fish or vegetable), milk, cream, even tap water. Bring the gravy to a boil, reduce the heat to a simmer and cook for a few minutes to allow the flavors to develop, then strain it. Taste and adjust the seasoning -- nutmeg, a squeeze of lemon juice, chopped herbs can all be useful here.


This quick dessert sauce, known in France as sabayon, will be memorable if you choose a late-picked Riesling or Vidal Blanc wine from New York or Virginia -- only a cup is needed, leaving the rest to drink at the table. In summer, it's best served with fresh berries but almost any soft fruit such as halved grapes, sliced peaches or nectarines can be substituted. And in winter you can turn to orange or tangerine segments. Serves 8

1 quart (about 1 pound) fruit

3/4 cup heavy (whipping) cream

6 egg yolks (see Note)

3/4 cup sugar

1 cup medium or sweet white wine


Divide fruit evenly among 8 individual ovenproof gratin dishes or ramekins to form a single layer. Set aside.


In a large heatproof bowl with an electric mixer on medium speed, beat cream just until it holds soft peaks. Cover and refrigerate.


Add enough water to a large pan to measure a depth of about 2 inches. Bring the water to a simmer.


In a large bowl, preferably metal, using a standing mixer fit with a balloon whisk or an electric mixer on medium speed, beat the egg yolks, sugar and wine until thoroughly combined. Place bowl over the water (hot but not boiling) and whisk until mixture is very light yet thick enough to hold a ribbon trail when the whisk is lifted, 10-15 minutes. Remove bowl from heat; turn heat off. Whisk egg yolk mixture until cool, 4 to 5 minutes. Gently fold in chilled whipped cream.


Preheat the broiler.


Ladle zabaglione over the fruit, filling each dish almost to the top. Broil zabaglione just until lightly brown and bubbling, 1-2 minutes. Watch carefully; zabaglione scorches easily. Serve immediately.


Note: Uncooked eggs may be contaminated with salmonella and should be avoided by young children, the elderly and anyone with immune-system deficiencies. However, egg yolks are less likely to be contaminated than egg whites, particularly if the eggs are fresh and refrigerated.


1/2 cup shortening (recipe calls for lard)

2 cups brown sugar

2 cups light molasses

4 cups flour

2 tbsp ginger

1/2 tsp salt

1 tsp soda

enough flour to make a stiff dough


Cream one half cup of lard with two cups of brown sugar, stir in two cups of light molasses. Sift into this four cups of flour, two tablespoons of ginger, one half teaspoon of salt, one teaspoon of soda. Add enough flour to make a stiff dough which can be rolled very thin. Cut small round fancy or cutters and bake in buttered tins in a Quick oven. They will burn easily. (Adapted and prov'd Market Square Tavern Kitchen, 1937)


* The preface of the book says the recipes marked with an asterisk (*) were

proved in the Williamsburg kitchens. "The professed cook may attempt some

of the unproved recipes or may choose to adapt them in her own way, while

the less Experienced may proceed with the proved Recipes." I guess you are

now forewarned.






2 cups shredded zucchini

2 eggs, beaten

1 cup Italian seasoned bread crumbs, plus additional for rolling cakes (see note) 1 tablespoon margarine or butter, melted

2 teaspoons Old Bay Seafood seasoning

1 tablespoon chopped fresh parsley

1 small onion, chopped

Vegetable oil for frying

Fresh lemon wedges and tartar sauce (optional)

Squeeze liquid out of shredded zucchini using hands or by pressing against a sieve using a spoon. Combine zucchini, eggs, 1 cup bread crumbs, margarine, Old Bay seasoning, parsley and onion. Mix well.


Form cakes using 2 to 3 tablespoonfuls of mixture. (Mixture will be quite loose.) Carefully roll cakes in additional bread crumbs. Chill cakes in refrigerator for 30 minutes.

Fry chilled cakes in oiled pan over medium heat until nicely browned. Drain on paper towels. Serve with lemon wedges and tartar sauce, if desired.

The cakes can be partially cooked and frozen.

Note: The salt in the seasoned bread crumbs makes extra salt unnecessary. You can substitute fresh bread crumbs, but be sure to toast them first to help eliminate the added moisture. You may also want to add some herbs and spices to replace the lost seasonings. From Ruth Felix Bridgewater, Va.



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