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).

APPLE HONEY BARS

APPLE PIE FRENCH TOAST

BAKED SWEET POTATO FRIES

BLACKBERRY COBBLER BY PENNY

CHEWY CHOCOLATE OREO COOKIES

CHILIES RELLENOS

CHOCOLATE CHIP COOKIES

CRANBERRY GLAZED CHICKEN

CREAM CHEESE AND JELLY COOKIES

CROCK POT TIME IN THE OVEN OR COOKTOP

CUTOUT COOKIES AND

DEEP CHOCOLATE PUDDING

DIABETIC EGGNOG

DIABETIC OATMEAL COOKIES

DRIED CHERRY LEMON SCONES

EASY SHORTBREAD COOKIES

FAJITA STYLE ORZO

FRUIT CRISP

GINGER PEACH UPSIDE

GOVERNOR ASKEWS CRABMEAT AU GRATIN

GRILLED SAUSAGES WITH APRICOT MUSTARD

GUILT FREE BROWNIES

GUMMY BEARS

HAM CASSEROLE

HARVEST APPLE SALSA

ITALIAN GREEN BEANS

KPS CHICKEN

MANICOTTI

MEATLESS SLOPPY JOLIES

MEDITERRANEAN BAKED SNAPPER

MELANZANE PARMIGIANA

MEXICAN CURRY

OATMEAL RAISIN BREAKFAST BARS

ORANGE AND CHOCOLATE

ORANGE GLAZED CHICKEN AND SQUASH

ORECCHIETTE WITH BROCCOLI RABE

OSSO BUCO PRESTO

PASTA E FAGIOLI

PEANUT BUTTER AND JELLY BARS

PEANUT BUTTER BARS

PEAR ORANGE UPSIDE DOWN SKILLET CAKE

PEAR RECIPES

PEARLETS

PICK THE BEST PASTA SHAPE

PINEAPPLE UPSIDE DOWN CAKE

PORK CHOP CASSEROLE

PORK STEAKS SIMMERED

POT ROAST

PUMPKIN BISQUE

QUINCE JELLY WITH ROSE GERANIUM

QUINCE MARMALADE

RISOTTO WITH PORCINI AND PARMESAN

ROASTED RED PEPPERS STUFFED

ROQUEFORT CHEESE DRESSING

SAUTÉ DE VEAU MARENGO

SOUR CREAM PEAR PIE

SPICY CHICKEN WITH PEANUTS

SUGAR FREE CHOCOLATE CREAM PUFFS

SUGARLESS WHOLE WHEAT BREAD PUDDING

SWEET FREEZER PICKLE CHIPS

VANILLA LIQUEUR

WASABI GLAZED WHITEFISH

ZUCCHINI CRAB CAKES

 

 

 

APPLE HONEY BARS

1 1/2 cup flour

1 tsp ground cinnamon

1/2 tsp baking powder

1/2 tsp baking soda

1/4 cup butter (room temp)

1/2 cup honey

1 egg

1 tsp vanilla

1 cup chunky applesauce

1 Golden Delicious apple; peeled cored and chopped

Combine flour, cinnamon, baking powder and soda, and salt. In another bowl beat butter, honey, egg, and vanilla well with a whisk. Stir in applesauce. Stir

in flour mixture then chopped apples. Spread batter evenly into a greased

13x9x2 inch greased pan. Bake 25 minutes at 350 degrees. Makes 32 bars.

APPLE PIE FRENCH TOAST

Per Person:

2 medium apples, peeled cored and coarsely chopped

1 Tablespoon sugar

2 teaspoons cinnamon

1 Tablespoon butter

Melt butter in a frying pan over medium heat. Add apples and cook, stirring often until the apples start to soften. Add the sugar and cinnamon. Mix well. Cook until the apples are soft and the juices have thickened. Keep warm until serving.

Use your favorite way to make French Toast, or:

Per Person:

2 thick cut slices of whole wheat bread

2 eggs, well beaten in a shallow pan

Dip the bread in the eggs until both sides are well coated. Fry over medium heat using Pam or your favorite oil.

Place the two slices of French Toast on a plate. Top with 1 to 2 tablespoons of sour cream per slice. Then top with the cooked apples.

Eat with your favorite hot or cold beverage.

 

BAKED SWEET POTATO FRIES

nonstick spray coating

4 small sweet potatoes (about 1 lb)

1-T margarine or butter, melted

1/4-t seasoned salt

dash nutmeg

Spray a 15x10x1-inch baking pan with nonstick coating. Scrub potatoes; cut

lengthwise into quarters, then cut each quarter into 2 wedges. Arrange

potatoes in a single layer in pan.

Combine margarine or butter, salt, and nutmeg. Brush onto potatoes. Bake in

a 450° oven 20 minutes or until brown and tender.

BLACKBERRY COBBLER BY PENNY

Mix well:

1/3 cup butter, softened

1 cup flour

1 cup sugar

1 cup milk

2 tsp baking powder

Pour into lightly greased 8x8 pan. Sprinkle 1/4 cup sugar over 1 cup black-berries. Pour berries into center of pan. Bake at 350 for 35 - 40 min until

golden. Serve warm with ice cream.

CHEWY CHOCOLATE OREO COOKIES

1 1/4 cups Butter or Margarine -- softened

2 cups Sugar

2 Eggs

2 teaspoons Vanilla

2 cups Flour

3/4 cup Cocoa Powder

1 teaspoon Baking Soda

1/2 teaspoon Salt

Butter Cream Frosting:

1 pound Powdered Sugar

1/4 cup Flour

1/4 cup Vegetable Shortening

1 teaspoon Clear Vanilla

1 tablespoon White Corn Syrup

1 tablespoon Milk -- (up to 3 Tbsp.)

Cookies:

Cream butter or margarine, sugar and eggs in a large mixing bowl. Add

vanilla; combine flour, cocoa, soda and salt in another bowl, then add to

creamed mixture. Drop by teaspoonfuls onto greased baking sheet and bake at

350 degrees F for 8 - 9 minutes. Cool on a wire rack.

Frosting:

In a medium bowl mix powdered sugar and flour, then make a well in the

middle. Add all other ingredients except Milk to center of bowl, then begin

mixing with electric mixer. Add milk, one Tbsp. at a time until frosting is

desired consistency.

Spread butter cream frosting between cookies to make sandwiches.

CHILIES RELLENOS

Oil for frying

For batter:

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

3/4 cup cornmeal

1 cup milk

2 eggs, slightly beaten

For Chilies:

12 large green chilies or Italian frying peppers with stems, dry-roasted over

a flame or in oven, peeled and seeded

1 pound Monterey Jack or Longhorn cheese, cut in strips (Look in

Mexican-Spanish Style Store if you can't find it in yours.)

Red or green chili sauce (Recipe below)

In a deep-fat fryer, electric skillet or deep, heavy skillet, begin heating oil for frying. Combine flour with baking powder, salt and cornmeal. Blend milk with eggs and combine with dry ingredients. Stir to a smooth batter, adding a little extra milk if necessary so that batter will cling to chilies. Set batter aside.

Open small slit in each chili below stem and remove seeds. Fill each chili with cheese (or first a bit of shrimp on the bottom of each chili), with care to avoid breaking the chili. Dip stuffed chili into batter using a large spoon. Fry in hot fat (420 degrees) until batter is golden brown, about 4-5 minutes. Drain on paper towels. Serve with chili sauce. Makes 6 servings.

For Red Chili Sauce

Place 3 ounces dried red ancho chili pods on a cookie sheet and heat in a 200 degree oven for about 10 minutes, leaving the door ajar, stir often, being careful not to scorch. Soak the heated pods in a pan of warm water for 15 minutes, until soft and pliant. Wearing rubber gloves, open pods and remove seeds and strip veins. Place pods in blender container with 3 peeled cloves of garlic and a small amount of boiling water. Whirl to make a thick red paste. Gradually add about 2 to 2 1/2 cups boiling water and 1 teaspoon salt, and blend until smooth. Makes about 1 quart of sauce, which can be used in enchiladas and other hot recipes. Store leftovers, covered, in refrigerator.

CHOCOLATE CHIP COOKIES

(Diabetic)

1/4 cup margarine, softened

1 1/2 tsp. vanilla

1 cup + 2 tbsp. flour

2 tsp. baking powder

1/2 cup semi-sweet chocolate chips

1/4 cup chopped nuts

4 tsp. liquid sweetener

1 egg

1/2 tsp salt

1/4 tsp soda

Combine first 4 ingredients in small mixing bowl. Beat high speed 1 to 2 minutes or until light and fluffy. Add next 4 ingredients along with 1/2 cup water. Beat at low speed until well combined. Stir in chocolate chips and nuts. Dough will be soft. Drop on ungreased cookie sheet. Bake at 425 degrees for 10 to 12 minutes.

CRANBERRY GLAZED CHICKEN

8 boneless, skinless, chicken breast halves

salt to taste

pepper to taste

1 Tbsp. margarine

1 can cranberry sauce

1 1/2 Tbsp. lemon juice

2 Tbsp. soy sauce

Preheat oven to 350 degrees. Sprinkle chicken with salt and pepper. Combine margarine, cranberry sauce, lemon juice and soy sauce in a shallow baking pan. Place in oven until margarine and cranberry sauce is melted; stir to blend. Arrange chicken in pan, cover. Bake for 1 hour and 15 minutes or until chicken is tender. Baste chicken frequently with sauce in pan.

 

 

CREAM CHEESE AND JELLY COOKIES

DIABETIC

3/4 cup margarine, softened

1 package (8 ounces) reduced-fat cream cheese, softened

2 1/2 teaspoons Equal(r) for Recipes or

8 packets Equal(r) sweetener or

1/3 cup Equal(r) Spoonful

2 cups all-purpose flour

1/4 teaspoon salt

1/4 cup black cherry or seedless raspberry spreadable fruit

Beat margarine, cream cheese and Equal(r) in medium bowl until fluffy; mix in flour and salt to form a soft dough.

Cover and refrigerate until dough is firm, about 3 hours.

Roll dough on lightly floured surface into circle 1/8 thick; cut into rounds with 3-inch cutter.

Place rounded 1/4 teaspoon spreadable fruit in center of each round; fold rounds in halves and crimp edges firmly with tines of fork. Pierce tops of cookies with tip of sharp knife.

Bake cookies on greased cookie sheets in preheated 350 degree F oven until lightly browned, about 10 minutes. Cool on wire racks. Makes about 3 dozen

CROCK POT TIME IN THE OVEN OR COOK TOP

OVEN @ 350 or CROCK POT

Low High

15 - 30 min......4-6 hrs......1 1/2 -2 hrs

35-45 min........6-10 hrs.....3-4 hrs

50 min - 3hrs...8-18 hrs......4-6 hrs

CUTOUT COOKIES AND

SUGAR FREE ICING COOKIES DIABETIC

 

1/2 cup margarine

1/2 cup sugar

1 teaspoon vanilla

1 egg

2 cups flour

2 teaspoons baking powder

Cream margarine and sugar together. Add vanilla and egg. Sift flour and baking powder and add to dough. Roll and make cutouts. Sometimes the dough is too sticky so you need to add a little more flour. Bake at 375 degrees F for about 10 minutes. Makes 3 dozen cookies.

Icing

A lovely and sugar-free decoration for your cutout is known as edible tempera paint which you can make by beating 2 egg yolks and dividing evenly into four small bowls. Add liquid food coloring as follows:

Blue or Green = 1/4 teaspoon

Red or Yellow = 1/2 teaspoon

Use a small paint brush to paint on the cookie before baking. When done, the cookies will have a beautiful, stained-glass appearance.

DEEP CHOCOLATE PUDDING

(or This Ain't No Instant)

 

1 cup granulated sugar

4 tablespoons cornstarch

1/3 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder

1/8 teaspoon salt

2 1/2 cups whole milk (3.5 percent) or 2 percent milk

4 large egg yolks, beaten

1/2 cup heavy cream (36 percent)

1 teaspoon pure vanilla extract

4 ounces good-quality bittersweet or semi-sweet chocolate, grated

Lightly sweetened whipped cream, to serve, if desired

 

Place the sugar in a large bowl. Sift over it the cornstarch, cocoa and salt. Add 1/2 cup of the milk and stir to make a thick paste. Whisk in egg yolks, blending well. Wrap a damp towel around the base of the bowl to prevent it from sliding when the scalded milk is added.

 

Meanwhile, in a heavy-bottomed 2-quart saucepan, combine the remaining 2 cups milk and the cream. Bring these just to the boil; remove the pot from the heat.

 

Whisk a small amount of the hot liquid into the cornstarch-cocoa mixture. Continue to whisk in the milk-cream mixture gradually, until all of the liquid has been incorporated and the mixture is smooth.

 

Rinse out the pot used to scald the milk and cream, but don't dry it; this will help prevent the pudding from scorching on the bottom. Pour the custard into the pot and add the vanilla.

 

Have ready a clean mesh sieve over a medium-sized bowl.

 

Return the pot to the stove and stir with a wooden spoon over low to medium-low heat until the custard thickens, 5 to 7 minutes. It should approach, but never quite reach, the boil, and be about the consistency of mayonnaise when it is done.

 

This custard behaves very strangely -- you may fear something has gone terribly wrong, but press on! It will get increasingly lumpy to the point where, just as it reaches the right thickness, it will seem downright chunky. Never mind! Quickly remove the pot from the heat and pour custard through the sieve into the clean bowl, pressing it through with a rubber spatula.

 

Add the grated chocolate in two additions, stirring gently with a clean wooden spoon or rubber spatula until the chocolate is melted smoothly into the pudding. Spoon into 6 to 8 serving dishes or goblets and chill at least 6 hours or overnight.

 

If you like pudding with no skin on the top, press plastic wrap onto the surface of the warm pudding in the serving dishes. If a skin on your chocolate pudding makes you happily nostalgic, wait until the puddings are cold before covering. The pudding can be made up to 2 days ahead of time.

 

Serve just as is, or with a dollop of lightly sweetened whipped cream for a truly decadent dessert. Definitely not instant! Makes 6 to 8 servings.

DIABETIC EGGNOG

2 cups skim milk

2 Tablespoons cornstarch

3 1/2 teaspoons Equal(r) Measure or 12 packets Equal(r) sweetener or

1/2 cup Equal(r) Spoonful

2 eggs, beaten

2 teaspoons vanilla

1/4 teaspoon ground cinnamon

2 cups skim milk, chilled

1/8 teaspoon ground nutmeg

Mix 2 cups milk, cornstarch, and Equal(r) in a small saucepan; heat to boiling; boil, stirring constantly for 1 minute. Beat eggs in medium bowl. Mix about half the milk mixture into the eggs; then add this egg mixture to remaining milk in saucepan. Cook over low heat until slightly thickened, 1 to 2 minutes, stirring constantly. Remove from heat and stir in vanilla and cinnamon. Cool to room temperature; refrigerate until chilled, or until serving time.

Stir 2 cups milk into custard mixture; serve in small glasses or punch cups. Sprinkle lightly with nutmeg.

Variation: If desired, 1 to 1 1/2 teaspoons run or brandy extract can be stirred into the eggnog. Makes 8 servings.

DIABETIC OATMEAL COOKIES

2 cups oatmeal

2 cups flour

1 tsp. cinnamon

1/2 tsp. nutmeg

1 cup Crisco

1/2 lb. dates

1 cup water

2 eggs, beaten with fork

1 tsp. vanilla

1/2 tsp. salt

1 tsp. soda

2 Tbsp. liquid sweetener

1 cup applesauce (diabetic)

Crumble together oatmeal, flour, cinnamon, nutmeg and Crisco. Cook dates and water together and cool. Add date mixture to first mixture. Add remaining ingredients and mix altogether. Drop by teaspoon on greased cookie sheet. Bake at 350 degrees until light brown. Keep in refrigerator.

DRIED CHERRY LEMON SCONES

2 cups Gold Medal all-purpose flour

1/4 cup sugar

2 teaspoons grated lemon peel

1 1/2 teaspoons cream of tartar

3/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup firm butter or margarine -- cut into 8 pieces

1/3 to 1/2 cup buttermilk

1/2 cup dried cherries

milk

Heat oven to 425 degrees. Mix flour, sugar, lemon peel, cream of tartar, baking soda and salt in medium bowl. Cut in margarine, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in enough buttermilk so dough leaves sides of bowl and forms a ball. Stir in cherries.

Drop about 1/3 cupfuls of dough about 1 inch apart on ungreased cookie sheet. Brush with milk. Sprinkle with additional sugar if desired.

Bake 10 to 15 minutes or until light brown. Immediately remove from cookie sheet. Serve warm or cool. Source: "Betty Crocker Celebrate April 2000"

Yield: "10 scones"

EASY SHORTBREAD COOKIES

1 cup flour

1/2 cup corn starch

1/2 cup confectioners sugar

3/4 cup (1 1/2 sticks) butter

1 teaspoon vanilla

Preheat oven to 350'

In medium bowl combine flour, corn starch and confectioners sugar; set aside.

In large bowl beat butter with mixer until smooth. Add flour mixture and vanilla. Beat until well blended. Scrape dough into a ball with spatula. Chill in bowl

Shape dough into log (I sprinkle surface with confectionery sugar when

shaping). Wrap in waxed paper Chill log until firm. Slice and bake until slightly browned on edges 12 to 15 minutes.

Suggestion: I use parchment paper to bake cookies on.

FAJITA STYLE ORZO

1 pound Orzo, Ditalini, or other small pasta shape -- uncooked

2 teaspoons vegetable oil

2 large red bell peppers -- cored, seeded and cut into wide strips

1 large red onion -- sliced into 1/4-inch-thick rings

3 medium tomatoes -- very ripe

1 bunch scallions -- finely chopped

1 jalapeño pepper -- seeded and minced (WEAR GLOVES)

1/2 cup lime juice

1 teaspoon salt

1/4 cup low-fat sour cream OR 1/4 cup low-fat guacamole

Prepare pasta according to package directions; drain.

Brush the red pepper strips and onion rings lightly with the vegetable oil. Over medium-hot coals, grill the vegetables until they are very soft, about 8 to 9 minutes.

Mince the tomatoes and put them in a large bowl. Stir in the scallions, jalapeños, lime juice and salt.

When the peppers and onions are ready, transfer them from the grill to a cutting board. Cut them into very thin strips and add to the salsa with the pasta. Toss well.

Divide the pasta among four bowls and top each with a spoonful of sour cream. Yield: 4 servings.

FRUIT CRISP

6-8 apples,(just pile as many as you can get in a 8x12 or 9x13 pan)

1 cup sugar

1 cup flour

3/4 teaspoon salt

1 teaspoon baking powder

1 unbeaten egg

1/3 cup melted shortening (or butter)

Cinnamon to taste (you can sprinkle on top or mix with sugar and flour)

Slice fruit in pan. Mix flour, sugar, baking powder, salt and egg until it is small crumbs. Pour over fruit. Then drizzle shortening over crumbs. Bake at 350 degrees for 30 to 40 minutes. Serve with milk, whipped cream or ice cream. It is an easy dessert to whip up for company.

Jan Neeley- Pennsylvania

GINGER PEACH UPSIDE-DOWN CAKE

Makes 12 servings

 

Spicy gingerbread makes a delicious partner to peaches or nectarines in this unusual version of the classic American dessert -- upside-down cake. The cake batter is spooned on a layer of sliced fruit. When turned upside down after baking, the fruit slices glow under a buttery brown-sugar glaze that drips delicately down the sides of the cake.

1 cup firmly packed light brown sugar

6 tablespoons butter, melted (3/4 stick; see note)

3 peeled peaches (see note) or unpeeled nectarines

21/2 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon ground cinnamon

2 teaspoons ground ginger

1/8 teaspoon freshly grated nutmeg

1/8 teaspoon ground cardamom (optional)

1/2 teaspoon salt

1/2 cup dark molasses

1 cup boiling water

1 scant cup melted butter (2 sticks; see note), or safflower oil

1 cup granulated sugar

2 eggs, lightly beaten

2 teaspoons finely grated orange peel (orange part only; optional)

Whipped cream (optional)

 

Preheat oven to 350 degrees.

 

Butter sides of a 10-by-3-inch spring form pan. Stir brown sugar into the 6 tablespoons melted butter; spread evenly in bottom of pan.

 

Peel and pit peaches; cut into 1/2-inch-wide slices. (If using nectarines, do not peel.) Arrange slices (packed closely together) in concentric circles on sugar in pan.

 

Sift together flour, baking soda, cinnamon, ginger, nutmeg, cardamom (if used) and salt; set aside.

 

Combine molasses and the water in a bowl; set aside.

 

In a large bowl beat the 1 cup melted butter and granulated sugar until light. Beat in eggs and orange peel (if used). Add the molasses mixture. Stir in dry ingredients; beat until well-blended.

 

Pour batter into the peach-lined pan. Bake until cake tester comes out clean or cake springs back when lightly touched in center (about 1 hour). Cover top of cake with aluminum foil if it begins to burn at the edges.

 

Allow cake to cool in pan for 30 minutes. Invert cake on serving platter, remove cake pan, and allow glaze to drip down sides of cake. Serve while still warm or at room temperature with whipped cream.

 

Editors note: We made the cake using butter, increasing cinnamon to 1 teaspoon, nutmeg to 1/4 teaspoon, and adding 1/4 teaspoon ground cloves and 1 teaspoon vanilla, omitting optional cardamom.

 

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

 

Note: To peel peaches, submerge them in boiling for 30 to 60 seconds and then into cold water for 20 seconds. Skin should slip right off.

 

 

GOVERNOR ASKEWS CRABMEAT AU GRATIN

4 tablespoons butter (divided use)

1/2 teaspoon salt

1/2 teaspoon pepper

1 pint crabmeat, rinsed and picked over to remove any shell

1/2 cup cream

2 egg yolks

Grated Parmesan or Romano cheese to taste

Paprika

 

Preheat oven to 400 degrees. Melt 2 tablespoons butter in a saucepan over medium heat. Add the salt and pepper and crabmeat and sauté 5 minutes, stirring gently. Add the cream and blend well. While briskly stirring, add the egg yolks and cook 4 minutes more.

 

Put the mixture in a casserole dish and sprinkle cheese gently over the top. Sprinkle with paprika and dot with remaining butter. Bake until golden brown, about 8 minutes. Makes 6 servings.

GRILLED SAUSAGES WITH APRICOT MUSTARD

1/2 cup apricot preserves

1/3 cup Dijon mustard

Pinch salt and pepper

1 pound Italian sausages

Prepare grill for direct grilling. Combine preserves, mustard and salt and pepper in a small bowl; mix well. Grill sausages over medium-hot coals for 20 minutes, turning once. Baste with preserve mixture and continue grilling 3 minutes more, turning once, or until sausage is lightly browned and cooked through. Serve with remaining preserve mixture for dipping. Makes 4 servings. Tip: Or use smoked sausage cut into desired sizes. Cut grilling time in half.

GUILT FREE BROWNIES

4 tablespoons Cocoa Powder -- unsweetened

1/4 cup Vegetable Oil

2 large Bananas -- ripe

1/2 cup Sugar -- or substitute

2 large Eggs

1 cup Whole Wheat Flour

1/2 cup Nuts -- chopped

1 teaspoon Powdered Sugar -- (garnish- optional)

Preheat oven to 350 degrees F. Combine cocoa powder, vegetable oil and

bananas in a food processor or blender. Puree until smooth; combine sugar,

eggs, flour and banana mixture in a large mixing bowl. Mix until blended,

then stir in the nuts. Pour the batter into a 9 x 13 inch baking pan

(prepared with non-stick cooking spray) and bake for 15-20 minutes or until

done. Toothpick inserted into center should come out clean. Cut into 24

squares when cool. Lightly sprinkle cooled brownies with powdered sugar

before serving.

 

GUMMY BEARS

1 package sugar free Jell-o, any flavor

6 packages gelatin powder, unsweetened, unflavored

1/2 cup cold water

In a small saucepan, mix flavored and unflavored gelatin. Stir it up. Pour cold water in, stir with spatula until you have a messy blob. Turn heat on medium, melt blob. Stir until blob is melted. Pour into bear molds. Stick in freezer for 10 minutes to cool.

If you don't have bear molds, take the rack out of your toaster oven and put it on the counter. Place a big sheet of aluminum foil over it. Shove the aluminum foil down into the gaps, leaving strip0like molds. Presto! Gummy worms.

HAM CASSEROLE

1 1/2 cups cubed, cooked ham

2 carrots, sliced

5 potatoes, sliced

1 can mushrooms

1 can cream of mushroom soup

1 can water

1 onion, chopped

Heat oven to 350. Combine ham, potatoes, carrots and mushrooms. In a bowl,

combine soup and water. Mix well and pour over mixture, stirring to coat. Bake

1-1/12 hours or until done.

HARVEST APPLE SALSA

Cinnamon Chips

2 Tbsp. sugar

1 tsp. ground cinnamon

4 8-inch flour tortillas

Preheat oven to 375 degrees. Combine sugar and cinnamon in a small bowl. (I put this mixture in a spice bottle with holes so I could just sprinkle it on).

Brush tortillas with water. Sprinkle sugar mixture evenly over both sides of tortillas. Cut each tortilla into 8 wedges; arrange on baking sheet. Bake 5 - 7 minutes or until golden brown/crisp. Remove to wire rack to cool completely.

HARVEST APPLE SALSA

2 medium Granny Smith apples, chopped

1 medium pear, chopped

1/2 cup chopped seedless red grapes

1/2 cup chopped celery

1/4 cup chopped walnuts

1 Tbsp. packed brown sugar

3 Tbsp. orange juice

2 tsp. grated orange peel

Combine all ingredients in a large bowl. Add walnuts just before serving as it will turn the mixture brown. Chill overnight to create more juice.

ITALIAN GREEN BEANS

1/2 cup water

1 pkg frozen whole green beans

1/2 cup non-fat mozzarella cheese, cubed

1/2 cup tomato, seeded (or pimento)

1/3 cup fat-free Italian dressing

Bring water to boil in medium saucepan. Add green beans; cook 2 minutes or until tender. Drain. Stir in cheese, tomato and dressing. Serve hot. serves 6

KPS CHICKEN

1 lb boneless, skinless chicken breasts

Low sodium soy sauce

Lemon Pepper

Garlic Powder

Old Bay Seasoning

Water

Heat oven to 350 degrees. Spray a baking dish with Pam (or other no-stick

cooking spray). Place breast pieces in pan. Drizzle soy sauce over each piece, and add seasonings (lemon pepper, garlic powder, old bay seasoning) to taste. I go fairly heavy on the spices unless my mother is joining us. Pour about 1/4 inch of water into pan. Bake approximately 20 minutes (when the chicken is no longer pink on visible portions), then turn the pieces over and season that side (soy sauce, lemon pepper, garlic powder, old bay seasoning). Add water if necessary. Bake another 20-30 minutes until the juices run clear and the meat is no longer pink. DO NOT OVERCOOK OR IT WILL BE DRY. You want to catch it just after the pink disappears. The meat will NOT be brown. This makes 4 servings for light appetites, but when my son is hungry, it's 2 servings. Serve with a salad and a green vegetable, and you have a nice meal.

MANICOTTI

Serves 6

Meat Filling

1 lb hamburger (do not brown)

1/4 cup chopped onion

3 slices torn white bread

1 & 1/2 cup shredded mozzarella cheese

1 egg

1/2 cup milk

1 teas parsley flakes

1 teas salt

1/4 teas pepper

Mix Together And Stuff Into 1 8oz Package Manicotti Shells

Sauce

1 4 oz can mushrooms

1 15 oz can tomato sauce

1 clove garlic minced

1 12 oz can tomato paste

4 cups water

1 tablespoon Italian seasoning

1/4 cup chopped onion

1/2 teas sugar

1/2 teas salt

1/8 teas pepper

Place stuffed shells into ungreased 9 by 13 pan. Heat sauce and simmer 5 minutes. Pour sauce over shells, cover with foil and bake at 375 for 1 and 1/2 to 1 and 3/4 hrs sprinkle with 1/3 cup parmesan cheese

MEATLESS SLOPPY JOLIES

Serves 4

Vegetable cooking spray

1/2 cup chopped onion

1/2 cup chopped green or red bell pepper

1 teaspoon minced garlic

3/4 cup sliced mushrooms

1/4 cup ketchup

2/3 cup water

2 tablespoons light brown sugar

1 tablespoon prepared mustard

1/2 teaspoon chili powder

1/2 cup textured tofu, mashed

Salt and pepper to taste

4 hamburger buns, toasted

 

Spray medium saucepan with cooking spray. Heat over medium until hot. Sauté onion, bell pepper and garlic until tender, 5-8 minutes. Stir in mushrooms, ketchup, water, brown sugar, mustard and chili powder. Heat to boiling. Add tofu. Reduce heat and simmer, covered, 10 minutes. Season with salt and pepper. Spoon onto buns.

 

MEDITERRANEAN BAKED SNAPPER

Baked snapper with a crust of pine nuts, olives and bread crumbs makes a simple, quick dinner with a taste of the Mediterranean.

The bounty of the Mediterranean and its gentle climate provide the ingredients for the delicious and healthful cuisine of Greece and Italy. I can't make this dinner without thinking of the fully laden fishing boats coming into port with views of olive groves in the background.

 

Using a good extra-virgin olive oil brings a wonderful flavor to the Fresh Tomato Orzo. Extra-virgin, the best quality oil, is extracted from olives grown under nearly ideal soil and climate conditions. It has had only one pressing -- cold pressing without the use of heat or chemicals. Virgin olive oil has the same extraction process but uses lesser quality olives. Pure olive oil is a blend of oils extracted with solvents and is paler in color and flavor than the others.

 

Buy the best if you can. I use extra-virgin for dressings and dilute it with canola oil for cooking -- even a little provides a lot of flavor.

 

This meal has 562 calories per serving (24 percent of calories from fat).

Fred Tasker's wine suggestion: In France's Rhone Valley they would drink a local white wine with this -- a marsanne, rousanne or viognier.

 

Use any mild white fish fillet. Bake 10 minutes per inch of thickness.

 

A quick way to chop parsley is to wash, dry and snip the leaves off the stem with a scissors.

 

Procedure:

Preheat oven to 400 degees.

Make fish.

While fish bakes, make orzo.

~~^~^~^~^~^~^~^~^~^~

3/4 pound snapper fillets

Salt and freshly ground pepper

1/2 cup plain bread crumbs

2 garlic cloves, crushed

2 tablespoons pine nuts

6 pitted olives (kalamata if possible), cut in half

2 teaspoons olive oil

 

Preheat oven to 400 degrees. Line a baking sheet with foil. Rinse snapper and pat dry with paper towel. Sprinkle fish with salt and pepper. Place on baking sheet. Mix bread crumbs, garlic and pine nuts together. Spoon over fish. Sprinkle olives over bread crumbs and drizzle oil on top. Bake fish 10 minutes. Makes 2 servings. Serve with Fresh Tomato Orzo (which see).

FRESH TOMATO ORZO

1/2 cup orzo

2 medium tomatoes, chopped

2 teaspoons extra-virgin olive oil

1/2 cup fresh parsley, chopped

Salt and freshly ground pepper

 

Bring 2 to 3 quarts water to boil in a saucepan. Cook orzo for about 8 minutes, until cooked through but still firm. Drain.

 

Toss hot orzo with tomatoes, olive oil, parsley and salt and pepper to taste. Makes 2 servings.

MELANZANE PARMIGIANA

(Baked Eggplant Parmesan)

Makes 8 servings

 

In this eggplant dish, 52 percent of the calories (11 grams) comes from fat, with 6.2 grams monounsaturated (good fat) and 3.3 grams saturated (from the cheese). If you wish to lower the saturated fat, you can cut the amount of mozzarella and Parmigiano-Reggiano cheese.

 

21/2 pounds eggplant, peeled and sliced into 3/8-inch- thick rounds

Salt

/4 cup extra-virgin olive oil, plus additional for sautéing eggplant, if desired

1/2 cup chopped onion

6 fresh tomatoes, seeded and chopped, or one 14-ounce can tomato puree

4 ounces mozzarella or provolone cheese, sliced

4 tablespoons grated Parmigiano-Reggiano cheese

 

Lay the eggplant slices on paper towels and sprinkle with salt. Let them drain off their bitter juices, about 30 minutes. Rinse with cold water, pat dry. Set aside.

 

In a large skillet heat 1/4 cup olive oil. Add onion and cook until brown, 5 to 7 minutes, stirring occasionally. Add tomatoes or tomato puree and simmer for about 40 minutes.

 

Meanwhile, grill eggplant slices on outdoor barbecue or under broiler. Or, heat additional olive oil in a skillet and lightly saute eggplant slices.

 

In a 9-by-13-inch ovenproof baking dish, layer half of the tomato sauce and eggplant. Add a layer of mozzarella cheese and Parmigiano-Reggiano cheese. Add the remaining eggplant slices and tomato sauce on top.

 

Bake in a 350-degree oven for 30 minutes. Leave at room temperature 1 hour before serving.

 

MEXICAN CURRY

From Mrs. Thompson's

8 -12 soy burgers OR 3 pounds ground beef

1 medium onion, diced

24 ounces tomato sauce

24 ounces water

1 1/2 tablespoons oregano

1 1/2 tablespoons garlic salt

1 1/2 tablespoons chili powder

1 tablespoon whole cumin seed

1 teaspoon each pepper, salt (optional)

2 cups white rice (not minute rice)

Fritos corn chips

For toppings:

Shredded cheese

Shredded lettuce

Diced tomatoes

Olives

Green chilies

Chopped cilantro

 

In 12-inch skillet, brown soy burgers or meat and onion, then drain. Add tomato sauce and water. Add spices, mix well and bring to a boil. Add rice, stir and cover. Simmer, stirring occasionally, until the water is absorbed, about 30 minutes. To serve, cover the bottom of a plate with corn chips. Scoop about 1/2 cup of the curry on top. Add toppings such as cheese and lettuce to taste.

 

This savory dish has satisfied the craving of many a sweets lover. Creamy and rich in texture, it is more than a dessert for most Indians. It is prepared at most religious and auspicious functions. It is the most common form of Prasad, the food prepared at a religious ceremony. Before being distributed, it is offered to be blessed by the deity. Then it is believed to be sacred since it has been partaken of by the deity.

 

OATMEAL RAISIN BREAKFAST BARS

3/4 cup brown sugar substitute

1/2 cup white sugar substitute

1/4 cup light butter or margarine

3/4 cup unsweetened applesauce

1 egg or 2 egg whites

3 Tbsp skim milk

2 tsp vanilla

1 1/2 cup flour (I use whole wheat flour)

1 tsp baking soda

1 tsp cinnamon

3 cups uncooked quick oats

1-2 cups raisins

1-2 cups shredded carrots or chopped apples

Heat oven to 350 degrees. Beat sugars and margarine together. Add

applesauce, egg, milk and vanilla. Add combined flour, baking soda and

cinnamon to wet ingredients. Mix well. Stir in oats, raisins, and

apples/carrots. Spread into ungreased 9x13" pan. Bake 25-30 minutes.

ORANGE AND CHOCOLATE

MARBLE CHEESECAKE

Serves 8

2 tablespoons unsalted butter, melted

1/4 cup chocolate wafer or chocolate-flavored graham cracker crumbs

3 ounces bittersweet or semisweet chocolate, finely chopped

1 pound cream cheese, at room temperature

3/4 cup sugar

1/2 cup sour cream

3 tablespoons flour

2 teaspoons vanilla extract

Grated zest of 1 orange

3 large eggs plus 1 large egg yolk

Softened butter, for foil

 

Wrap underside of a 7-inch spring form pan tightly with heavy-duty aluminum foil. Butter inside of pan with melted butter. Sprinkle the unwrapped bottom of pan with cookie crumbs.

 

In top of a double boiler over hot (not simmering) water, melt chocolate, stirring occasionally, until smooth. Remove top of double boiler from heat and let the chocolate cool until tepid.

 

In a medium bowl, using a hand-held electric mixer at medium speed, beat cream cheese and sugar until smooth. Beat in sour cream, flour, vanilla and orange zest. Beat in eggs and egg yolk.

 

Pour about 1/4 of cheese mixture into prepared spring form pan. Pour another 1/4 into a small bowl and set aside. For second layer, stir cooled chocolate into remaining vanilla mixture until well-blended and pour into pan. For third layer, pour remaining vanilla mixture over chocolate in a swirl pattern. Run a knife through to make a marble pattern.

 

Butter a 15-inch-long piece of aluminum foil. Tightly cover entire pan with the foil, placing buttered side down, allowing some room at the top for the cheesecake to rise. (The foil should completely cover the pan.)

 

Place your pressure cooker trivet in bottom of a 5- to 7- quart pressure cooker. Pour 2 cups of water into cooker. Center covered dish in an aluminum foil `cradle.' To make cradle, tear off a 24-inch length of aluminum foil. Fold strip lengthwise in half, then in half again, to make a sturdy strip of foil about 3 inches wide. Place dish on top of strip and use ends of the strip as a handle to lift pan in and out of pressure cooker.

 

Lock cooker lid in place. Bring to high pressure over high heat. Adjust heat to maintain the pressure. Cook 25 minutes. Remove from heat. Allow pressure to drop naturally, about 20 minutes. Open lid, tilting it away from you to block any escaping steam.

 

Using cradle, lift dish out of pot. Let stand 2-3 minutes. Remove foil. If necessary, use paper towels to blot any water on surface of cheesecake. Run a sharp knife around inside of pan to release cheesecake from sides. Place on a wire cake rack and cool completely.

 

Remove sides of pan. Cover cheesecake with plastic wrap and refrigerate until well chilled, at least 4 hours. Serve chilled, using a sharp knife dipped in hot water to cut each slice.

 

ORANGE GLAZED CHICKEN AND SQUASH

Makes 4 servings

1/2 cup orange juice

1/2 cup chicken broth

3 tablespoons soy sauce

1 tablespoon cornstarch

2 teaspoons granulated sugar

1 teaspoon Chinese-style prepared hot mustard or other hot mustard

1/2 teaspoon crushed red pepper flakes

1 tablespoon vegetable oil

1 pound boneless, skinless chicken thighs, each cut into 1/2-inch-thick strips

3 ribs celery, peeled and cut into 2-inch-long matchsticks (about 11/4 cups)

1 medium yellow squash, quartered lengthwise, cut crosswise into 1/2-inch

pieces (8 ounces)

2 medium zucchini, quartered lengthwise, cut crosswise into 1/2-inch pieces (8

ounces each)

1 red bell pepper, cored, seeded and cut into thin strips

Cooked couscous (optional)

 

Whisk together orange juice, chicken broth, soy sauce, cornstarch, sugar, hot mustard and red pepper flakes in small bowl.

 

 

Heat oil in large skillet over high heat. Add chicken thighs; cook 4 minutes or until no longer pink. Remove with slotted spoon to plate.

 

Reduce heat to medium-high. Add celery to skillet; cook 1 minute. Add squash, zucchini and 2 tablespoons water; cook, stirring, until vegetables are softened, about 6 minutes.

 

Add the chicken strips and the bell peppers to the skillet; cook for 2 minutes. Add the orange sauce from the bowl, stirring to combine; cook until the sauce is slightly thickened, about another 2 minutes.

 

Serve with the hot cooked couscous, if desired.

ORECCHIETTE WITH BROCCOLI RABE

AND SAUSAGE

1 pound rusticella orecchiette (pasta of spring water and semolina)

1/4 cup olive oil

3 large garlic cloves, crushed

1 1/2 pounds broccoli rabe, florets and tender stems only (see note)

1/4 teaspoon crushed red pepper

1/4 teaspoon salt

1 cup chicken stock, boiling hot

1/2 pound cooked sweet Italian sausage, crumbled or chopped

2 teaspoons unsalted butter

1/2 cup freshly grated Parmigiano-Reggiano

 

Cook the orecchiette in a large pot of boiling salted water until al dente. Drain well.

 

Meanwhile, in a large, deep skillet, heat the oil. Add the garlic and cook over moderately high heat until golden. Add the broccoli rabe, red pepper and salt; cover and steam 5 minutes, stirring occasionally. Stir in the chicken stock, sausage and butter; cook over high heat until the sauce reduces slightly, about 3 minutes.

 

Add the orecchiette to the skillet and toss gently. Sprinkle half of the Parmigiano on top and toss again. Serve immediately, sprinkled with the remaining cheese. Makes 6 servings.

 

OSSO BUCO PRESTO

Serves 4

2 tablespoons olive oil, divided use

6 meaty veal shanks (3 1/4 pounds), cross-cut 1 1/2 inches thick, tied with

kitchen twine (see Note)

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 medium onion, chopped

1 medium carrot, 1/2-inch dice

1 medium celery rib, 1/2-inch dice

2 garlic cloves, minced

1/2 cup dry white wine

1 (15-ounce) can tomatoes in juice, drained and chopped, 1/2 cup tomato juice

reserved

1/2 teaspoon dried basil

1/2 teaspoon dried rosemary

Gremolata

2 tablespoons chopped fresh parsley

Grated zest of 1 lemon

1 garlic clove, minced

 

In a 5- to 7-quart pressure cooker, heat 1 tablespoon oil over medium heat. In batches, add veal shanks and cook, turning occasionally, until lightly browned, about 3 minutes. Transfer veal to a platter and season with salt and pepper.

 

Add remaining oil to pressure cooker and heat. Add onion, carrot, celery and garlic. Cook, stirring occasionally, until softened, about 3 minutes. Stir in wine and cook until almost evaporated. Add tomatoes and juice, basil and rosemary. Return veal to cooker.

 

Lock lid in place. Bring to high pressure over high heat. Adjust heat to maintain pressure. Cook for 25 minutes.

 

To prepare gremolata: In a small bowl, combine parsley, zest and garlic. Set aside.

 

Remove cooker from heat and quick release pressure. Open lid, tilting it away from you to block any escaping steam. Arrange veal on a serving platter. Pour tomato sauce over veal. Sprinkle with gremolata. Serve immediately.

 

Note: If butcher has not already done so, tie shanks with kitchen twine to hold meat in shape during cooking. Tie each piece of veal securely around its circumference. To hold marrow in place, tie again over top of bone.

PASTA E FAGIOLI

(Pasta and Beans)

Makes 6 servings

 

In Italy, when this dish is used as a second course, pasta is omitted.

21/4 pounds calamari, cleaned and rinsed well

Salt (optional)

1 pound dried pasta, such as spaghetti or vermicelli

1/4 cup extra-virgin olive oil

21/4 pounds fresh tomatoes, peeled, seeded and chopped (see note)

1 clove garlic, finely chopped

1/4 cup finely chopped fresh parsley

 

Clean calamari by removing cartilage and cutting into 1-inch strips.

 

Bring a large pot of water to boil, adding salt, if desired. Add pasta.

 

While pasta cooks, heat olive oil in a sauté pan over medium heat. When oil is hot, add calamari and sauté for 2 to 3 minutes.

 

Add tomatoes, garlic and parsley. Cook until heated.

 

Cook pasta until al dente (just until tender), 5 to 7 minutes. Drain pasta and transfer to a large serving dish.

 

Toss well with calamari sauce.

Note: To peel tomatoes, plunge into boiling water for 30 seconds to 1 minute. Remove immediately and plunge into cold water. Skin should slip off easily.

 

From Dr. L. Aldo Ferrara, University Medical School,Naples, Italy

PEANUT BUTTER AND JELLY BARS

2 1/4 cup flour

3/4 tsp baking soda

3/4 tsp salt

1/2 cup butter (room temp)

1 1/4 cup firmly packed brown sugar

3/4 peanut butter

3 tbsp milk

1 tbsp vanilla

1 egg

1 cup jelly (flavor of choice)

1/2 cup rolled oats

Combine flour, baking soda, and salt. In another bowl beat butter, brown

sugar, peanut butter, milk, and vanilla. Then add egg. Blend in flour

mixture. Pat 2/3 of mixture into a greased 13x9x2 inch greased pan. Spread

jelly evenly over crust to within 1/4 inch of sides. Next combine remaining

dough with oats. Drop by spoonfuls on jelly layer. Press lightly to even out

dough layer. Bake 20-25 minutes at 350 degrees. Makes 24 bars.

PEANUT BUTTER BARS

1/2 cup Margarine, softened

1/2 cup Brown Sugar

1/2 cup Sugar

1/2 cup Creamy Peanut Butter

1 egg, beaten

1 teaspoon vanilla

1 cup flour

1/2 cup Quick Oats

1 teaspoon Baking Soda

1/4 teaspoon Salt

1 Cup (6 oz.) Chocolate Chips

Cream together butter, sugars and peanut butter. Add egg and vanilla. Combine flour, oats, baking soda and salt. Add to mixture. Stir in chocolate chips.

Spread in 13 x 9 x 2 inch pan and bake at 350 for 20-25 minutes. Cool 10 minutes. Drizzle with icing.

Icing:

1/2 cup powdered sugar

2 Tablespoons peanut butter

2 Tablespoons milk

Mix with spoon and drizzle. Cool and cut into bars.

PEAR ORANGE UPSIDE DOWN SKILLET CAKE

Makes 8 servings

1/2 cup granulated sugar

1/4 cup firmly packed brown sugar

2 tablespoons cornstarch

1/2 teaspoon ground cinnamon

1/2 teaspoon grated orange peel

1/8 teaspoon ground nutmeg

1/2 cup orange juice

1/4 cup butter or margarine (see note)

2 pears, pared, cored and sliced Coffee Cake Batter (recipe follows)

Whipped cream (optional)

 

Preheat oven to 350 degrees.

 

Combine sugars, cornstarch, cinnamon, orange peel and nutmeg; bring to a boil with juice and butter in a 9-inch oven-safe skillet. Cook and stir over medium-high heat until thickened; stir in pears. Simmer 5 minutes or until pears are tender. Remove from heat; cool slightly.

 

Arrange pears in skillet. Spoon batter over pears.

 

Bake 30 to 35 minutes or until golden and wooden pick inserted near center comes out clean. Serve warm with whipped cream.

 

Coffee Cake Batter:

2 cups all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1 teaspoon salt

1/3 cup softened butter or margarine (2/3 stick; see note)

1 cup 1 percent milk

1 egg, slightly beaten

 

Combine flour, sugar, baking powder and salt; mix well. Cut in butter or margarine. Add milk and egg; mix well. Makes batter for one 9-inch cake.

 

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

PEAR RECIPES

Makes 24 1/4-cup servings

 

This makes a nice garnish for your favorite roast or it could be served on savory pancakes.

4 cups fresh pear slices (ripe, bright yellow pears that are not too soft;

about 8 medium)

1/2 cup fresh orange juice

2 cups raw whole cranberries

11/2 cups granulated sugar

11/3 cups water

 

Core pears and cut them into 1/2- to 3/4-inch pieces.

 

Put pears, juice, cranberries, sugar and water in a 11/2-quart saucepan and simmer over medium to low heat for 35 to 45 minutes. Stir occasionally. Refrigerate. Pears will hold their shape when cooked.

PEARLETS

Makes 64 pieces

2 cups granulated sugar

1 cup finely grated ripe D'Anjou pear (about 2 medium)

2 envelopes plain Knox gelatin (4 teaspoons)

5 tablespoons water

2 tablespoons lemon juice

3/4 cup finely chopped walnuts (optional)

Butter, for greasing pan

Powdered sugar

 

Mix sugar and grated pear and bring to boil. Continue boiling until you reach the hard-boil stage (260 degrees F) and boil at that temperature for 1 minute. Reduce heat and simmer for 30 minutes. Remove from stove.

 

Mix 2 envelopes plain Knox gelatin with water and lemon juice. Add gelatin mixture to sugar mixture. Add nuts, if desired.

 

Pour into lightly buttered 8-by-8-inch pan and let stand overnight. Cut and roll in powdered sugar. Store in an airtight container.

PICK THE BEST PASTA SHAPE

FOR YOUR SAUCE

BY LIDIA MATTICCHIO BASTIANICH, Universal Press Syndicate

 

You may not think about it every time you open a box of pasta, but the shape you choose plays an important role in the outcome of the dish. The right shape can make a good sauce great; the wrong shape can dampen the appeal of the best sauce.

 

Perfect pasta pairings like linguine and clam sauce, cavatelli and broccoli and ziti and meat sauce have been a part of the Italian culinary repertoire for centuries.

 

Long, thin, dried pasta, such as capellini, spaghetti or linguine, need a lot of lubrication, so they work best with olive oil-based sauces. Thicker strands, such as fettuccine and tagliatelle, can stand up to cream sauces and ragus. Tubular or shaped pastas go well with thick, chunky sauces.

 

Keep the size of the ingredients in mind. Tiny macaroni won't hold a chickpea, while rigatoni may feel too large for a simple tomato sauce. Pasta with ridges provides more texture for the sauces to cling.

 

Shaped pastas pair well with textured sauces. And shapes like castellane (castles), conchiglie (shells) and orecchiette (little ears) also add fun to the plate.

PASTA TIPS

 

Sauce pasta while it's hot. I drain the pasta and return it to its cooking pot, add a ladle of the sauce and toss to evenly distributed it, and then toss the pasta with enough remaining sauce to thoroughly coat it.

 

Toss cheese with the pasta at the last minute. Otherwise the heat will cause the proteins of the cheese to separate from the fat, and you might end up with stringy cheese and oily pasta.

PINEAPPLE UPSIDE DOWN CAKE

Makes 8 servings

4 tablespoons butter (1/2 stick or 1/4 cup; see note)

3/4 cup firmly packed dark brown sugar

7 canned pineapple rings (or other fruit; see options below)

7 maraschino cherries (optional)

1/3 cup vegetable shortening or butter

2/3 cup granulated sugar

1 teaspoon vanilla

2 eggs

1 2/3 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

2/3 cup 1 percent milk

Whipped cream (optional)

 

Preheat the oven to 350 degrees.

 

Melt the butter over moderate heat in a 9-inch cast-iron or other oven-proof skillet. Add the brown sugar and continue to cook, stirring constantly, until the sugar melts and is very thick and bubbly -- the mixture is very hot. If you don't have an oven-proof skillet, melt the butter in a heavy saucepan, add the sugar, cook and stir as directed above, then pour the mixture into a 9-by-2-inch round cake pan.

 

Rapidly arrange the pineapple rings in one layer in the pan, pressing them down into the hot syrup, and place a cherry in the center of each, if desired; set aside.

 

Beat the shortening in a large mixing bowl, add the granulated sugar gradually, and beat well. Add the vanilla, then the eggs, and continue to beat until the mixture is well-blended and fluffy.

 

Combine the flour, baking powder and salt, and stir them together. Add them to the creamed mixture along with the milk, and beat for about 30 seconds, until the batter is thoroughly combined and perfectly smooth. Spread evenly over the pineapple rings.

 

Bake for 35 to 40 minutes, or until a toothpick inserted in the center of the cake comes out clean and the thick, syrupy juices are bubbling around the edges -- especially evident if you are using heavy iron skillet.

 

Remove from the oven and let cool in the pan for about 5 minutes before turning out fruit side up onto a serving plate. Pass whipped cream with the cake, if you wish.

Pear Upside-Down Cake: For the pineapple rings substitute 3 or 4 ripe pears, peeled, halved and cored, or 6 to 8 canned pear halves.

 

Peach Upside-Down Cake: For the pineapple rings substitute 3 or 4 ripe peaches, peeled, halved and pitted, or 6 to 8 canned peach halves. Add 1/4 teaspoon almond extract to the batter when you add the vanilla.

 

Plum Upside-Down Cake: For the pineapple substitute 6 to 10 plums, halved and pitted, and increase the amount of dark brown sugar to 1 cup.

 

Papaya Upside-Down Cake: For the pineapple rings substitute 1 large papaya: peel it, halve it and remove all the little black seeds. Cut the fruit into strips about 3 to 4 inches long and 1 inch wide, and arrange them in a concentric circle in the hot sugar syrup.

 

Mango Upside-Down Cake: For the pineapple rings substitute 2 mangoes: Peel them, then remove the fruit from the fibrous pit, cutting it off with a sharp knife, in strips about 3 or 4 inches long and 1 inch wide. Arrange the fruit flat or cut side down in a concentric circle in the hot-sugar syrup.

 

Apricot-Coconut Upside-Down Cake: For the pineapple substitute 8 to 10 apricots, pitted and halved, and sprinkle with 3/4 cup shredded coconut before pouring in the batter.

 

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

PORK CHOP CASSEROLE

2 15 oz cans navy beans (drained)

4 pork chops (I used boneless)

1 can cream of mushroom soup

1/4 cup water

1/2 cup chopped onions

1/2 cup green bell pepper (chopped fine)

salt, pepper, garlic powder to taste

Pour beans in the bottom of baking dish. Season pork chops to taste and

place them on top of the beans. Layer onion and bell pepper over chops. In

separate bowl, stir 1/4 cup water into can of soup and then pour over top of

everything. Bake at 350 for 1 hour or until chops are tender.

PORK STEAKS SIMMERED

IN RED WINE SAUCE

This is good with potatoes or spaetzle and cabbage or coleslaw.

4 boneless pork loin steaks

3 tablespoons vegetable oil

1 cup onion, minced

1 cup button mushrooms, sliced

1 tablespoon raisins

1/8 teaspoon cinnamon

1 cup red wine

 

Brown steaks in oil and remove from skillet. Sauté onion and mushrooms until golden in the pan drippings. Return steaks to pan; add raisins, cinnamon and wine. Cover and simmer for an hour or a little longer. Makes 4 servings.

POT ROAST

4 lb. rump roast (large enough that it will be easy to slice after cooking)

1 jar of chili sauce

1 envelope of Lipton onion soup mix

1 can of real Coca-Cola (the red can)

2 lb. bag of peeled, baby carrots

In a bowl mix together chili sauce, soup mix and cola. Place carrots on the bottom of a tight fitting drip drop basting pan or cast aluminum roasting pan with a tight fitting lid. Put the meat on top of the carrots, then pour the sauce over

the whole thing. Make sure the lid is on tight! Bake in a low (275 degree) oven for 6 hours, or overnight. Serve with juices on the side for gravy.

PUMPKIN BISQUE

1/2 cup butter

1/2 cup diced onion

1/2 cup diced celery

1/4 cup flour

8 cup chicken stock

2 cup cooked pumpkin

1 tsp ginger

1 tsp nutmeg

2 cloves garlic-minced, to taste

salt and pepper

2 cup half and half

In a large soup pot, sauté onion and celery in butter until translucent. Add

garlic and flour. Stir until smooth. Gradually add chicken stock, stirring

continually. Add pumpkin and whisk until well incorporated. Simmer 1/2

hour or until vegetables are tender. Cool enough to puree in a processor in

batches. Strain completely and heat through. Add seasonings and half &

half. Do not boil after addition of cream.

Serve topped with Nutmeg and Ginger Croutons.

4 c bread cubes

1/2 c melted butter

1 t ginger

1 t nutmeg

Toss bread with all and bake 450 F turning frequently until browned.

 

 

QUINCE JELLY WITH ROSE GERANIUM

Makes about 7 half pints

4 pounds quince, coarsely chopped (do not peel or core),

to measure about 10 cups

4 cups water

Granulated sugar

About 3/4 cup rose geranium leaves

 

Sterilize 7 half-pint jars. To sterilize jars, place them right-side up on the rack in a boiling-water canner. Fill the jars and canner with hot (not boiling) water to 1 inch above the tops of the jars. Boil 10 minutes at altitudes of less than 1,000 feet. At higher elevations, boil 1 additional minute for each additional 1,000 feet elevation. Keep in hot water until needed, drain. Prepare lids as manufacturer directs.

 

Bring the quince and water to a boil over high heat. Reduce heat and simmer for 20 to 25 minutes, or until quince are soft. Put the mixture through a jelly bag. Place the collected and measured juice into a heavy pot and add 3/4 cup of sugar for each cup of liquid. Bring to a boil, along with the rose geranium leaves and simmer until it reaches 220 degrees F on jelly or candy thermometer (between 1,000 to 4,000 feet, drop 2 degrees every thousand feet; at 5,000 feet cook to 211 degrees; at 6,000 feet, 209 degrees; at 7,000 feet, 207 degrees; at 8,000 feet, 206 degrees).

 

Skim off the rose geranium leaves, then ladle the hot jelly into 1 hot sterilized jar at a time, leaving 1/4-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner 5 minutes (10 minutes at 1,001 to 6,000 feet; 15 minutes above 6,000 feet).

 

QUINCE MARMALADE

Makes about 11 half pints

3 1/3 pounds quince, quartered and cored (do not peel)

1 orange, quartered and seeded (do not peel)

10 cups plus 2 tablespoons granulated sugar (41/2 pounds)

2 cups water

1 cup orange juice

 

Sterilize 11 half-pint jars. To sterilize jars, place them right-side up on the rack in a boiling-water canner. Fill the jars and canner with hot (not boiling) water to 1 inch above the tops of the jars. Boil 10 minutes at altitudes of less than 1,000 feet. At higher elevations, boil 1 additional minute for each additional 1,000 feet elevation. Keep in hot water until needed, drain. Prepare lids as manufacturer directs.

 

In food processor, chop up the quince and orange. Do this in several batches. In a large, heavy pot, combine the chopped fruit with the sugar, water and orange juice. Bring to a boil, then simmer until mixture reaches 220 degrees F on jelly or candy thermometer (between 1,000 to 4,000 feet, drop 2 degrees every 1,000 feet; at 5,000 feet cook to 211 degrees; at 6,000 feet, 209 degrees; at 7,000 feet, 207 degrees; at 8,000 feet, 206 degrees).

 

Ladle into 1 hot jar at a time, leaving 1/4-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner 5 minutes (10 minutes at 1,001 to 6,000 feet; 15 minutes above 6,000 feet).

RISOTTO WITH PORCINI AND PARMESAN

Serves 6

1 ounce (roughly 1 cup) dried porcini mushrooms

4 tablespoons unsalted butter, divided use

1 medium onion, chopped

2 garlic cloves, minced

1 1/2 cups arborio rice

1/2 cup dry white wine

2 cups boiling water

1 1/2 cups chicken stock or canned low-sodium broth, plus more as needed

1/2 cup freshly grated Parmesan

1/2 cup crumbled Gorgonzola cheese (optional)

Salt and freshly ground black pepper

 

Rinse dried mushrooms under cold running water to remove any grit. Chop coarsely and set aside.

 

In a 5- to 7-quart pressure cooker, melt 2 tablespoons of butter over medium heat. Add onion and cook until softened, about 3 minutes. Stir in reserved mushrooms and garlic and cook for 30 seconds. Add rice, stir constantly until it is well coated with butter but not browned, about 1 minute. Add wine and cook until almost completely evaporated, about 2 minutes. Add water and broth.

 

Lock lid in place. Bring to high pressure over high heat. Adjust heat to maintain pressure. Cook 6 minutes. Remove from heat and quick release the pressure. Open lid, tilting it away from you to block any escaping steam. Taste risotto. It should be al dente. If necessary, return to medium-low heat, add 1/2 cup broth or water and stir until rice is tender and liquid is creamy. Stir in Parmesan and Gorgonzola if desired. Add remaining butter, season with salt and pepper. Serve immediately.

 

 

ROASTED RED PEPPERS STUFFED

WITH FRESH CORN AND ZUCCHINI

Makes 4 entree or 8 side dish servings

 

While this won't make much of a dent in your bumper crop of zucchini, these vegetable-stuffed red bell peppers make a lovely light meal or side dish. Partially cooking the peppers first is necessary to ensure that they are completely cooked when served.

4 large red bell peppers, halved lengthwise, seeded but stems intact

2 teaspoons olive oil

1 medium onion, finely chopped

2 cloves garlic, thinly sliced

2 jalapenos, seeded and minced (see note)

1 pound small zucchini, trimmed and diced (about 3 zucchini)

2 cups fresh corn kernels (2 to 3 ears)

1/4 cup chopped fresh cilantro

1/4 cup chopped flat-leaf parsley

Salt and freshly ground black pepper

2 ounces Monterey jack cheese, grated (about 1/2 cup)

 

Preheat the oven to 450 degrees. Lightly oil a baking sheet and a 9-by-13-inch baking dish.

 

Put the peppers, cut side down, on the baking sheet and bake for 8 to 10 minutes until just tender. Remove the peppers from the oven and reduce the oven temperature to 375. Arrange the peppers, cut side up, in the baking dish and set aside.

 

In a large skillet, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, for 3 to 5 minutes until softened. Add the garlic and jalapeno and cook, stirring, for about 1 minute. Add the zucchini and corn, cover, and cook for about 10 minutes, stirring occasionally, until the vegetables are tender. Stir in the cilantro and parsley; season to taste with salt and pepper.

 

Spoon about 3/4 cup of filling into each pepper half. Sprinkle each with cheese. (At this point, the peppers can be allowed to cool to room temperature, covered, and refrigerated for up to 24 hours.)

 

Put about 2 tablespoons of water into the dish, cover dish with foil, and bake the peppers for about 20 minutes or until heated through. Uncover and bake for about 5 minutes longer until the cheese is soft and melted. Serve immediately.

 

Variation: For a change of pace, stuff yellow or orange peppers with cooked couscous tossed with dried currants, green onions, and fresh herbs such as parsley, cilantro and dill. Chop cooked spinach and toss it into the filling too, before spooning into the roasted pepper shells before baking. Serve at room temperature or warmed for about 20 minutes in a 350-degree oven.

 

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

ROQUEFORT CHEESE DRESSING

2 quarts mayonnaise

8 to 12 ounces Roquefort cheese

2 (8-ounce) cartons sour cream

Juice of 3 lemons

1 large onion, chopped very fine

1 handful chopped parsley

3 dashes Worcestershire sauce

Dash of garlic salt

Salt and pepper to taste

 

Mix mayonnaise and Roquefort; refrigerate overnight. Transfer to a blender or food processor and add the sour cream, lemon juice, onion, parsley, Worcestershire, garlic salt and salt and pepper; mix well. Makes about 3 1/2 quarts; may be halved or doubled. Keeps well in refrigerator.

SAUTÉ DE VEAU MARENGO

(Brown veal stew with tomatoes and mushrooms)

Serves 6

3 pounds veal stew meat cut into 2-ounce, 2-inch pieces

2-3 tablespoons olive oil, more if needed

1 cup minced yellow onions

1 teaspoon salt

1/4 teaspoon pepper

2 tablespoons flour

2 cups dry white wine or dry white vermouth

1 pound firm, ripe, red tomatoes, peeled, seeded, juiced and roughly chopped (1 1/2 cups), OR 1 cup drained and chopped canned tomatoes or tomato puree

1/2 teaspoon basil or tarragon

1/2 teaspoon thyme

3-inch strip of orange peel, 1/2 inch wide OR 1/2 teaspoon bottled ground

orange peel

2 cloves mashed garlic

Salt and pepper to taste

1/2 pound fresh button mushrooms or quartered larger mushrooms

1/2 tablespoon cornstarch mixed with 1 tablespoon water, if needed

2-3 tablespoons minced fresh tarragon, basil or parsley

 

Preheat the oven to 325 degrees.

 

Dry veal on paper towels. Heat oil in 10- to 12-inch skillet until almost smoking. Brown meat, a few pieces at a time, and arrange browned pieces in the casserole.

 

Lower heat to moderate. Pour all but a tablespoon of oil out of skillet. Brown onions lightly for 5-6 minutes.

 

While onions are browning, toss meat in casserole with salt and pepper, then with flour. Toss and stir over moderate heat 3-4 minutes to brown flour lightly. Remove from heat.

 

Add wine to skillet with browned onions. Boil 1 minute, scraping up coagulated sauté juices. Pour wine and onions into 4-quart fireproof casserole and bring to a simmer, shaking and stirring to mix liquid and flour.

 

Stir tomatoes into casserole. Add herbs, orange peel and garlic. Bring again to simmer, season lightly to taste. Cover and set in lower third of oven to simmer slowly for 1 1/4 to 1 1/2 hours, or until meat is almost tender when pierced with a fork.

 

Add mushrooms to casserole and baste with sauce. Bring again to simmer on top of stove. Cover, return casserole to oven for 15 minutes.

 

Remove the casserole from oven. Pour contents into a sieve placed over a saucepan. Remove orange peel and return meat and vegetables to casserole. Skim fat off sauce in saucepan and boil down rapidly until sauce has reduced to about 2 1/2 cups. It should be lightly thickened and a rich reddish brown. If too thin, blend in cornstarch-water mixture and simmer 2 minutes. Correct seasoning, pour sauce back into casserole over veal.

 

May be done ahead to this point. Set aside, cover askew.

 

Just before serving, cover and bring to simmer for 5-10 minutes. Present stew in casserole, or on a platter surrounded by rice or noodles. Decorate with fresh herbs.

SOUR CREAM PEAR PIE

Makes 8 servings

 

Pie:

1 cup sour cream

1 egg

3/4 cup granulated sugar

1 teaspoon vanilla

1/4 teaspoon salt

2 tablespoons all-purpose flour

4 cups ripe pears, peeled and diced (about 8 medium)

1 unbaked 9-inch pie shell

Pecan streusel topping:

1/4 cup all-purpose flour

1/4 cup firmly packed brown sugar

1 teaspoon ground cinnamon

1/4 cup butter, cut in small pieces (see note)

1/4 cup finely chopped pecans

 

To make pie: Preheat oven to 375 degrees. Blend the sour cream, egg, sugar, vanilla, salt and flour until smooth. Fold in the pears. Pour into the pie shell. Bake for 40 minutes.

 

Sprinkle with topping and bake another 10 minutes. Cool slightly and serve.

 

To make topping: Combine flour, brown sugar and cinnamon in a bowl. Mix in butter until mixture resembles peas. Mix in pecans.

 

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

From Dollie Rasmussen Rasmussen Farms, Hood River

 

SPICY CHICKEN WITH PEANUTS

Makes 4 servings

3 tablespoons peanut oil

3 dried red chilies, split lengthwise in half (see note)

1 pound boneless, skinless chicken breasts, cut into 1-inch chunks

3/4 cup roasted peanuts

2 tablespoons chicken broth

2 tablespoons rice wine or dry sherry

1 tablespoon soy sauce

2 teaspoons granulated sugar

1 tablespoon coarsely chopped garlic

2 teaspoons finely chopped green onions

1 teaspoon finely chopped fresh ginger

2 teaspoons rice vinegar or cider vinegar

1 teaspoon salt

2 teaspoons dark sesame oil

 

Heat a wok over high heat. Add the peanut oil and chilies and stir-fry for a few seconds (you may remove the chilies when they turn black, or leave them in). Next add the chicken and peanuts, and stir-fry for 1 minute. Remove the chicken, peanuts and chilies from the wok and drain in a colander.

 

Put chicken broth, rice wine, soy sauce, sugar, garlic, green onions, ginger, vinegar and salt into the wok. Bring to a boil and then turn the heat down. Return the chicken, peanuts and chilies to the wok and cook for about 3 to 4 minutes in the sauce, mixing well. Finally, add the sesame oil. Give the mixture a good stir and remove the chilies, if you prefer; serve immediately.

 

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

SUGAR FREE CHOCOLATE CREAM PUFFS

Cream Puffs

1 cup water

1/2 cup margarine or butter

1 cup all-purpose flour

4 large eggs

Filling

1 cup heavy or whipping cream

1 Tablespoon unsweetened cocoa

1 package (4 servings) chocolate flavor sugar-free instant pudding

and pie filling

1 1/4 cup milk (2% or better is best)

Preheat oven to 400°F.

To prepare cream puffs, heat water and margarine until margarine melts and mixture boils. Remove saucepan from heat. Add flour all at once. With a wooden spoon, stir vigorously until mixture leaves side of pan and forms a ball. Add eggs, one at a time, beating well with wooden spoon after each addition until batter is smooth and satiny. Drop batter by tablespoonfuls onto greased cookie sheet, making 12 mounds.

Bake 30 to 40 minutes until golden brown. Turn off oven. Let puffs remain in oven 15 minutes. Cool on wire rack. While cooling, prepare filling. In a small bowl, with mixer at medium speed, beat cream and unsweetened cocoa until stiff peaks form; set aside. In a large bowl, prepare pudding as directed on package, using only 1 1/4 cups of milk. Using a rubber spatula, gently fold whipped cream into chocolate pudding.

To assemble, carefully slice cream puffs in half. Remove loose, uncooked batter. Fill puffs with whipped cream mixture and replace puff tops. Refrigerate. serve 12

SUGARLESS WHOLE WHEAT BREAD PUDDING

Scald 1-1/2 cups skim milk (or reconstituted dry milk)

Add 3/4 stick butter, stir until melted

Add 18 1-gram packs aspartame sweetener, stir to dissolve

Pour mixture over 7 cups slightly dry cubed sugar free whole wheat bread.

Combine:

3 beaten eggs

1/8 teaspoon salt

3/4 teaspoon nutmeg

1-1/2 teaspoons vanilla extract

1/4 cup unsweetened shredded coconut

1 small Granny Smith apple, diced

Stir lightly into bread mixture. Prepare a 12" x 9" x 1" baking pan or dish with nonstick spray. Distribute pudding evenly in pan. Bake at 350 degrees F 40-45 minutes until set. Serve warm or cold garnished with fresh fruit and/or vanilla sour cream sauce.

VANILLA SOUR CREAM SAUCE

Combine:

1 cup sour cream

1/2 cup milk (skim or reconstituted dry milk)

12 packs aspartame sweetener

1-1/2 tsp. vanilla extract

Stir until smooth.

SWEET FREEZER PICKLE CHIPS

1 medium-size mild white onion

2 1/2 pounds (about 5 medium) cucumbers, unpeeled

2 tablespoons salt

2 quarts ice cubes

4 cups sugar

2 cups cider vinegar

 

Thinly slice onion. Slice cucumber about 1/8-inch thick. Mix cucumber and onion slices with salt in large bowl; cover with ice cubes and refrigerate for 2 to 3 hours.

 

Drain off water and discard unmelted ice cubes; do not rinse. Pack cucumber and onion slices in freezer containers or freezer jars, filling to within 1 1/2 inches of top.

 

In a 2-quart pan, combine sugar and vinegar; bring to a boil, stirring, until sugar dissolves. Pour just enough hot syrup over cucumbers to cover. Place lids on containers. Cool, then freeze for at least 1 week. To thaw, place container in refrigerator for at least 8 hours. Makes about 3 pints (about 24 servings).

VANILLA LIQUEUR

Makes 71/2 cups

 

3 cups water

11/2 cups firmly packed brown sugar

1 cup granulated sugar

1 8-inch vanilla bean, split lengthwise (see note)

1 quart light rum

 

In a medium saucepan, combine water, brown sugar, granulated sugar and vanilla bean. Bring to a boil; boil for 5 minutes, stirring until sugars dissolve. Cool.

 

Pour into an 8-cup (2-quart) jar with a tight-fitting lid. Stir in rum; cover. Let stand at least 2 weeks at room temperature before serving.

 

Serve as a liqueur, over ice cream or pudding, or as a flavoring for milk drinks.

 

Variation: In place of vanilla bean, add 2 tablespoons pure vanilla extract (not imitation vanilla flavoring) along with rum.

 

WASABI GLAZED WHITEFISH

WITH VEGETABLE SLAW

Makes 4 servings

4 4-ounce fresh skinless white-fleshed fish fillets (such as whitefish, sea bass or

orange roughy), about 1 inch thick

2 tablespoons reduced-sodium soy sauce

1 teaspoon dark sesame oil (divided)

1/2 teaspoon granulated sugar (divided)

1/4 teaspoon wasabi powder or 1 tablespoon prepared horseradish

1 medium zucchini, coarsely shredded (about 11/3 cups)

1 cup sliced radishes

1 cup fresh pea pods

2 tablespoons snipped fresh chives

3 tablespoons rice vinegar

 

Prepare grill. Rinse fish; pat dry. In a small bowl combine soy sauce, 1/2 teaspoon of the sesame oil, 1/4 teaspoon of the sugar, and the wasabi powder. Brush soy mixture over fish.

 

Place fish in a well-greased wire grill basket, tucking under any thin edges. Grill fish on the rack of an uncovered grill directly over medium heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning basket once halfway through cooking.

 

Meanwhile, make vegetable slaw. In a medium bowl combine zucchini, radishes, pea pods and chives. Stir together vinegar, the remaining 1/2 teaspoon sesame oil and remaining 1/4 teaspoon sugar. Drizzle over the zucchini mixture; toss gently to coat. Serve fish with slaw.

ZUCCHINI CRAB CAKES

Makes 4 servings

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.

 

SHALOM FROM SPIKE & JAMIE



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