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

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Recipes from Spike & Jamie

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

A COCONUT MILK CUSTARD ICE

BASIC POLENTA

BELL PEPPERS WITH KASHA STUFFING

BUTTERY CRANBERRY BARLEY PILAF

CANDY COUNTER COOKIES

CANNED PUMPKIN CUBES

CHICKEN DUMPLING PIE

CHOCOLATE CHIP CRANBERRY CHEESE BARS

CHOCOLATE CHOCOLATE CHIP BREAD MIX

CHOCOLATE REVEL PIE

CLASSIC CHERRY BERRY PIE

COCONUT MILK ICE CREAM

CRANBERRY ALMOND NUT CAKE

CRANBERRY AND ORANGE THYME SORBET

CRANBERRY APPLE PIE WITH CHEDDAR CRU

CRANBERRY BREAD

CRANBERRY CITRUS SAUCE

CRANBERRY ORANGE SAUCE

CRANBERRY PUMPKIN BREAD

FESTIVE CRANBERRY CHEESE SPREAD

GINGERED PEARS

GLAZED FRUIT PIE

GREEN TOMATO HOT SAUCE

HEARTY MINESTRONE WITH KASHA

HUNTER SAUCE

INSTRUCTIONS FOR THE FEAST

KUCHEN BARS

LOWFAT LASAGNA ROLL UPS

MARINATED CARROTS

MOCHALATTE

OAXACAN HOT CHOCOLATE

OAXACAN PIZZAS

ORANGE PUMPKIN CHIFFON PIE

PEAR APRICOT PRESERVE

PEAR CRANBERRY CHUTNEY

PIE CRUSTS

PIZZA SALAD

POLENTA MUFFINS

POLENTA WITH WALNUTS

PORTUGUESE RICE PUDDING

RED BEANS AND RICE

RICE MUSHROOM AND CHEESE CROQUETTES.

RISOTTO

ROASTED VENISON LOIN

SAVORY POTATO TOPPING

SCALLIONS SWEET PEAS

SIMPLE STOLLEN

SLOPPY JOES

SMORE COOKIE BARS

SPICED PEAR CHUTNEY

SPICY GRILLED BEEF SALAD

STIR FRIED CHICKEN WITH HOLY BASIL

STUFFED ONION

SUBSTITUTIONS

SUGARED AND SPICED NUTS

SWEET WARM POLENTA

THAI FRIED RICE

TOFFEE CRUNCH COOKIES

TURKEY AND GREEN BEAN ALMONDINE

VANILLA BRANDY

VEGGIE GUMBO

WALNUT CRUNCH PUMPKIN PIE

WHIPPED CREAM FROSTING

WHISKEY BRAISED APPLESAUCE

WHITE RANCH BREAD MIX

 

 

 

 

 

 

 

A COCONUT MILK CUSTARD ICE-CREAM

 

2 cups coconut milk (or coconut cream as a richer alternative)

1 cup water

4 eggs

1 teaspoon of vanilla or rosewater (optional)

pinch of salt

2 tablespoons of shredded coconut (see below)

sprigs of mint for garnish

 

Stir fry the coconut until golden (optionally use a few pieces of fresh corn...

Thais often flavor ice cream with things considered unusual to western tastes). Heat the coconut milk and water over medium heat, stirring continuously for a couple of minutes. Do not allow to boil. In a bowl beat two eggs, plus two yolks, then add the other ingredients, and whisk gently. Transfer the mixture to a double boiler over gently boiling water, and slowly blend in the hot coconut milk, stirring until the mixture thickens to form a continuous slightly sticky coat on the back of a spoon lifted from the mixture. Remove from the heat and allow to cool, then transfer to a metal ice cream tray or similar container and place in the coldest part of the freezer for one hour. Remove to a food processor and beat slowly until smooth (this incorporates some stir into the mixture and prevents it

becoming too hard), then return to the freezer and complete the freezing

process.

BASIC POLENTA

Makes 4 servings

 

4 to 41/2 cups water, milk, or chicken, beef or vegetable broth

Salt to taste (about 11/2 teaspoons)

1 cup cornmeal, preferably fine or medium stone-ground

Pour liquid into a large saucepan, add salt and bring to a boil over high heat. Lower heat enough to keep the liquid at a bare simmer.

 

Slowly add the cornmeal, stirring contents of pan constantly with a wooden spoon. The amount of liquid used depends on the thickness desired.

 

Cook, stirring occasionally, about 5 to 20 minutes. The shorter time is for soft polenta; firm polenta takes about 15 to 20 minutes, when the mixture begins to come away from the sides of the pan.

BELL PEPPERS WITH KASHA STUFFING

Makes 4 servings

 

1 tablespoon vegetable oil

11/2 cups chopped onion

1/2 cup diced carrot

8 ounces fresh white mushrooms, sliced (21/2 to 3 cups)

1 cup whole kasha

1 teaspoon salt

1/4 teaspoon ground black pepper

2 tablespoons chopped fresh dill weed or 2 teaspoons dried

1 cup crumbled feta cheese (about 8 ounces; divided)

3 green or red bell peppers, or 4 Italian frying peppers, cut lengthwise in half

and seeded

 

In a large skillet over medium-high heat, heat oil. Add onions and carrot; cook and stir until onion is tender, about 5 minutes. Stir in mushrooms, kasha, salt and black pepper. Cook and stir until mushrooms are tender and kasha is lightly browned, about 5 minutes. Stir in 11/2 cups water and the dill; cover and simmer until water is absorbed, about 10 minutes. Stir in half of the feta. Spoon kasha mixture into each pepper half, dividing evenly. Sprinkle with remaining feta.

 

To microwave: Arrange peppers in a single layer in a microwaveable dish (if peppers do not fit in dish, prepare recipe in 2 batches.) Add 1/2 cup water to the dish. Cover loosely with plastic wrap or wax paper; microwave on high until peppers are tender, about 10 minutes. Let stand 3 minutes.

 

To bake: Preheat oven to 350 degrees. Arrange stuffed peppers in a single layer in an ovenproof casserole. Add 3/4 cup water to the dish. Cover tightly with foil. Bake until peppers are tender, about 30 minutes.

BUTTERY CRANBERRY BARLEY PILAF

1/4 cup butter

1 cup chopped peeled onion

2 celery ribs, trimmed and sliced

1 clove garlic, crushed

1 cup barley

3 cups chicken broth

1 cup chopped cranberries

1 tablespoon honey

1/2 cup chopped pecans

 

Heat butter in a large saucepan over medium heat until melted.

 

Add onion, celery and garlic. Cook for about 5 minutes, or until the onion is tender, stirring occasionally.

 

Add barley and continue cooking about 5 minutes, or until the barley is golden, stirring constantly. Add chicken broth and bring to a boil. Reduce the heat, cover, and simmer for 35 minutes.

 

Stir in cranberries and honey. Simmer for 10 minutes, or until the barley is tender. Remove from the heat and let stand covered for 5 minutes. Stir in pecans and serve. Servings: 6

 

CANDY COUNTER COOKIES

makes 20 cookies

 

Parchment paper

1 cup flour

1 cup regular oats (not quick-cooking)

1/2 cup plain M&M's

1/2 cup Reese's Pieces

1/2 cup golden raisins

1/2 cup peanuts

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 cup unsalted butter, softened

1/2 cup light brown sugar, firmly packed

1/3 cup granulated sugar

1 egg

 

Line two baking sheets with parchment paper and set aside. In a medium bowl stir together the flour, oats, M&M's, Reese's Pieces, raisins, peanuts, salt, baking soda and baking powder.

 

In a large bowl, cream together the butter and the sugars. Add the egg and combine well. Stir in the dry ingredients until combined.

 

Using a 1/4-cup measure, drop the dough onto the baking sheets, spacing about 2 inches apart. Flatten each portion of dough slightly.

 

Bake in a preheated 350-degree oven about 12 to 16 minutes, or until the cookies are golden brown. Cool the cookies 5 minutes on the sheets, then transfer them to wire racks and cool completely. Wrap them tightly and store at room temperature.

CANNED PUMPKIN CUBES

 

Yield: 16 pounds of whole pumpkin makes about 7 quarts; 10 pounds about 9 pints; 21/4 pounds about 1 quart.

 

This recipe requires processing in a pressure canner. If you have access to a generous supply of sugar pumpkins, this is a great way to preserve their tender flesh for use in pies and soups throughout the year. For making pies, drain jars and strain or sieve the cubes into a puree.

 

Note: The USDA does NOT recommend canning pumpkin puree; the dense nature of the puree doesn't encourage even heat distribution during processing.

 

Desired amount of sugar pumpkins (also known as pie pumpkins or sweet pumpkins)

Wash jars; keep hot until needed. Prepare lids according to manufacturer directions.

 

Wash the pumpkins well, slice off stem and bottom ends, then peel away tough outer skin. Cut flesh into 1-inch cubes. Boil the flesh in a large pot of boiling water for 2 minutes (you may need to do this in several batches).

 

(Caution: Do not mash or puree the blanched pumpkin.)

 

Fill 1 jar at a time with the hot pumpkin cubes and the cooking liquid, leaving a 1-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars.

 

If using a dial-gauge pressure canner, process pint jars for 55 minutes, or quart jars for 90 minutes, at 11 pounds pressure (at 2,000 to 4,000 feet elevation, use 12 pounds pressure; at 4,000 to 6,000 feet, use 13 pounds pressure; at 6,000 to 8,000 feet, use 14 pounds pressure; 8,000 to 10,000 feet, use 15 pounds pressure).

 

If using a weighted-gauge pressure canner, process pints for 55 minutes, or quarts for 90 minutes, at 10 pounds pressure. Above 1,000 feet, use 15 pounds pressure because weighted-gauge canners cannot correct incrementally for higher altitudes.

CHICKEN DUMPLING PIE

3 cups chopped cooked chicken breast

2 (10 3/4 oz) cans cream of chicken soup -- undiluted

1 (10 1/2 oz) can condensed chicken broth -- undiluted

1 (15 oz) can mixed vegetables -- drained

1/2 teaspoon poultry seasoning

2 cups biscuit mix

8 ounces sour cream

1 cup milk

Combine first 5 ingredients in a large bowl, stirring well; pour chicken mixture into a lightly greased 13- x 9- x 2-inch baking dish. Combine biscuit mix, sour cream, and milk in a medium bowl; spoon over chicken mixture.

Bake at 350 degrees F. for 50 to 60 minutes or until topping is golden. Serves 8

CHOCOLATE CHIP CRANBERRY CHEESE BARS

A tasty treat for fall and winter holidays. A crunchy chocolate chip, cranberry and orange-scented bar is balanced with a lightly sweetened layer of cream cheese.

1 (2 sticks) cup butter or margarine, softened

1 cup firmly packed brown sugar

2 cups all-purpose flour

1 1/2 cups quick or old-fashioned oats

2 teaspoons grated orange peel

1 (12-oz.) package NESTLÉ(r) TOLL HOUSE(r) Semi-Sweet Chocolate Morsels

1 cup sweetened dried cranberries

1 (8-oz.) package cream cheese, softened

1 (14-oz.) can NESTLÉ(r) CARNATION(r) Sweetened Condensed Milk

 

PREHEAT oven to 350°F. Grease a 13x9-inch baking pan.

 

BEAT butter and brown sugar in large mixer bowl until creamy. Gradually beat in flour, oats and orange peel until crumbly. Stir in morsels and cranberries; reserve 2 cups mixture. Press remaining mixture onto bottom of prepared baking pan.

 

BAKE for 15 minutes. Beat cream cheese in small mixer bowl until smooth. Gradually beat in sweetened condensed milk. Pour over hot crust; sprinkle with reserved flour mixture. Bake for additional 25 to 30 minutes or until center is set. Cool in pan on wire rack. Servings: 36

CHOCOLATE CHIP CRANBERRY CHEESE BARS

A tasty treat for fall and winter holidays. A crunchy chocolate chip, cranberry and orange-scented bar is balanced with a lightly sweetened layer of cream cheese.

1 (2 sticks) cup butter or margarine, softened

1 cup firmly packed brown sugar

2 cups all-purpose flour

1 1/2 cups quick or old-fashioned oats

2 teaspoons grated orange peel

1 (12-oz.) package NESTLÉ(r) TOLL HOUSE(r) Semi-Sweet Chocolate Morsels

1 cup sweetened dried cranberries

1 (8-oz.) package cream cheese, softened

1 (14-oz.) can NESTLÉ(r) CARNATION(r) Sweetened Condensed Milk

 

PREHEAT oven to 350°F. Grease a 13x9-inch baking pan.

 

BEAT butter and brown sugar in large mixer bowl until creamy. Gradually beat in flour, oats and orange peel until crumbly. Stir in morsels and cranberries; reserve 2 cups mixture. Press remaining mixture onto bottom of prepared baking pan.

 

BAKE for 15 minutes. Beat cream cheese in small mixer bowl until smooth. Gradually beat in sweetened condensed milk. Pour over hot crust; sprinkle with reserved flour mixture. Bake for additional 25 to 30 minutes or until center is set. Cool in pan on wire rack. Servings: 36

 

 

 

 

CHOCOLATE CHOCOLATE CHIP BREAD MIX

 

3 cups Flour

4 Tbsp. Sugar

1 1/2 tsp. Salt

4 Tbsp. Unsweetened Cocoa Powder

1/2 cup Miniature Chocolate Chips

2 1/4 tsp. Active Dry Yeast

Place chocolate chips into a small zip baggie and set aside. Do the same with yeast, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggies of chocolate chips and yeast on top of mix and apply lid. To make the bread later, you will need the following additional ingredients:

1 1/8 cup Water

1 Egg, beaten

1/2 tsp. Vanilla

Place all ingredients into bread pan, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select "White", desired color, rapid or normal baking cycle and loaf size. Select delay option, and press Start. Add chocolate chips at the beep.

Note: For a different flavor, try using Mint Chocolate Chips, and/or Mint extract in place of Vanilla.

CHOCOLATE REVEL PIE

 

Some people crave chocolate, some people prefer vanilla, and others go back and forth. But for those adaptive and accommodating people who like both simultaneously, Chocolate Revel Pie has them, marbled together in creamy harmony.

1/2 cup unsalted butter

2 tablespoons shortening

1 cup all purpose flour

1/2 cup NESTLÉ(r) TOLL HOUSE(r) Semi-Sweet Chocolate Morsels

2 tablespoons light corn syrup

2 tablespoons half-and-half

2/3 cup sugar

1/4 cup water

1 egg, (see note)

1 1/2 teaspoons vanilla

1 cup whipping cream, whipped

for the crust

 

Preheat oven to 350°F. Cream together butter, shortening and flour. Mix until dough forms a ball. Press into a 9-inch pan using floured fingers. Bake for 10 to 12 minutes or until lightly browned; set aside to cool.

 

for the filling

 

In a double boiler over hot (not boiling) water, melt chocolate chips with corn syrup and half-and-half over low heat, whisking until smooth; set aside.

 

In a medium mixing bowl, beat sugar, water, egg and vanilla until fluffy, about 3 to 5 minutes. Whip cream until stiff then fold gently into vanilla mixture. Spoon half of the vanilla filling into the cooled shell, then drizzle half the chocolate mixture on top; repeat those two layers, then swirl a knife through the mixture to marbleize. Serves 8

 

NOTE: For salmonella-safe eggs:

 

You will need: a small, heavy saucepan

a heatproof, 2-cup glass measuring cup

a large stainless steel mixing bowl

a wooden or plastic stirring spoon

a quick-read kitchen thermometer

 

Perform the following steps and set aside:

Place eggs in saucepan. Add liquid from recipe (2 tablespoons of liquid per yolk). Stir gently just to combine. Fill measuring cup 2/3 full with boiling-hot water. Prepare the bowl by half-filling it with ice water.

 

Heat eggs over very low heat, stirring constantly, until the mixture reaches 160°F. Between each use, rinse off thermometer in the hot water. When desired temperature is reached, place saucepan in bowl of ice water to stop heating process. When cool, proceed with recipe.

CLASSIC CHERRY BERRY PIE

This is the classic pie you imagine sitting on windowsills to cool. Purplish reds and blues and deep, deep maroons peep through the lattice crust of this summer pie. Enjoy it alone or ŕ la mode.

1/2 cup unsalted butter

2 cups unbleached white flour

4 tablespoons 2% milk, chilled

2 cups berries, (see note)

2 cups sweet cherries, stemmed and pitted

3 tablespoons unbleached white flour

1/4 cup sugar

2 tablespoons fresh lemon juice

1 1/2 teaspoons finely grated lemon rind

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup powdered sugar

Cut together butter and 2 cups of flour, using a fork or pastry cutter, until it is uniform and resembles coarse cornmeal. Add milk, one tablespoon at a time, until a dough is formed. Divide dough into 2 balls, one slightly larger than the other. Flour a clean, dry surface. Roll the larger ball to fit a 9-inch pie pan. Place dough in pan, leaving edges hanging over rim.

 

Roll second portion of dough and cut into 10 strips, about 1/2-inch wide by 10 inches long; set aside.

 

Preheat oven to 375°F.

 

Gently toss berries, cherries and remaining flour in a bowl. Add sugar, lemon juice, lemon rind, cinnamon and nutmeg, tossing to coat. Spoon filling into unbaked crust. Decorate with strips of pie dough, in a woven lattice. Press ends of strips to edges of crust to seal; trim and flute edges.

 

Bake for 35 minutes or until bubbly and lightly browned. Sift with confectioners' sugar while hot. Let cool to room temperature before serving. Serves 9

 

*The best berries to use should contrast nicely with the cherries: blueberries, blackberries or any dark local berries, for example. However, strawberries and raspberries would be fine, too, and a combination of three or more types is even better. Rinse and drain all berries, hull strawberries and pick over other types for stems or small leaves. If you can find them, Royal Anne cherries (pale yellow and red in color) would be ideal for this pie.

 

COCONUT MILK ICE CREAM

1 cup Sugar

2 large Eggs

4 cups Canned coconut milk

1. In a bowl beat together the sugar and eggs until pale in color, about 5

minutes. Beat in the coconut milk.

2. Freeze in an ice cream maker according to the manufacturer's

instructions. Serve right away or store in the freezer.

CRANBERRY ALMOND NUT CAKE

 

1 cup sugar

1 cup butter or margarine

2 eggs

1 teaspoon almond extract

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 (8-oz.) container sour cream

6 ounces cranberry sauce

1/2 cup chopped nuts

 

Preheat oven to 350°F. Grease and flour a bundt or tube pan.

 

Cream sugar and butter with an electric mixer at medium speed until light colored. Add eggs and almond extract and beat until thoroughly combined. In a small bowl, sift together flour, baking powder, baking soda and salt. Add to creamed mixture alternately with sour cream, ending with dry ingredients. Sprinkle nuts into bottom of prepared pan. Spread half the batter into prepared pan on top of nuts. Drop dollops of cranberry sauce on batter (reserve half for next layer) and use a blunt knife to swirl together. Repeat with remaining batter and sauce. Bake for 45 to 55 minutes, or until set. Cool on a wire rack.

CRANBERRY AND ORANGE THYME SORBET

From "The Herbfarm Cookbook" by Jerry Traunfeld

Fresh cranberries make a tangy, slightly tannic and very refreshing sorbet. Infused with the fruity aroma of orange, lemon or English thyme, the sorbet is a delightfully unique cranberry dish to serve before, during or after Thanksgiving dinner. Makes 1 quart

 

12 ounces fresh cranberries, washed

1 cup granulated sugar

11/2 cups water

Thinly sliced peel of 2 oranges (orange part only)

8 to twelve 3-inch sprigs fresh thyme, such as orange balsam, lemon or English

thyme (1/2 ounce)

11/2 cups freshly squeezed orange juice

 

Bring the cranberries, sugar, water and orange peel to a boil in a medium (3-quart) saucepan. Partially cover the pan and boil until most of the cranberries pop, about 5 minutes.

 

Stir in the thyme sprigs, remove from the heat, cover tightly and steep for 30 minutes.

 

Pour the fruit mixture into a fine sieve set on top of a deep bowl. Stir and press down on the fruit with the back of a large spoon to extract as much juice and pulp as you can, leaving the skins and thyme behind in the sieve.

 

Refrigerate the strained mixture until thoroughly chilled. Stir in the orange juice.

 

Freeze in an ice cream maker according to the manufacturer's directions.

 

 

CRANBERRY APPLE PIE WITH CHEDDAR CRUST

Apples and cheddar cheese are a time-honored taste combination, but in this pie, the cheddar's in the crust! Tart cranberries are a festive addition to a pie that could become your new holiday standard.

 

1 1/2 cups flour

1/8 teaspoon salt

1/2 cup shortening

6 ounces cheddar cheese, grated

6 tablespoons water

1 1/2 cups sugar

3 tablespoons tapioca

1/2 teaspoon ground cinnamon

2 cups cranberries

1/2 cup water

6 cups sliced, cored and peeled apples

1 tablespoon butter or margarine

Combine flour and salt in a large bowl. Cut in shortening until mixture resembles coarse crumbs; stir in cheddar cheese, distributing evenly. Sprinkle with first addition of water to form dough. Shape into a ball; divide in half. Wrap in plastic wrap and refrigerate for 1 hour.

 

Meanwhile, combine sugar, tapioca and cinnamon in a large saucepan. Stir in cranberries and remaining water. Cook, stirring constantly, until the mixture boils. Remove from heat and add apples, stirring to coat. Set aside to cool.

 

Preheat oven to 400°F.

 

Roll out half the dough into a 10-inch circle and place in 9-inch pie plate, letting edges hang over rim of pan. Spoon apple filling into bottom crust; dot with butter. Roll out remaining pastry for top crust; place over fruit mixture. Seal, trim, and flute edges. Cut several small slits in the top; bake for 45 to 50 minutes or until crust is golden and filling is bubbling. Cool on a wire rack. Servings: 8

CRANBERRY BREAD

2 cups flour

1 cup sugar

1 1/2 teaspoons baking powder

1 teaspoon salt

1 1/2 teaspoons baking soda

1/4 cup butter, melted

1 egg

1 teaspoon orange peel, grated

3/4 cup orange juice

1 1/2 cups raisins

2 1/2 cups cranberries

Preheat oven to 350 degrees. Grease two loaf pans.

 

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

 

In another bowl, mix together melted butter, egg, grated orange peel, and orange juice. Stir in the flour mixture until well blended; add raisins and cranberries.

 

Bake for 30 to 40 minutes, or until the center is set. Servings: 32

CRANBERRY CITRUS SAUCE

16 ounces fresh or frozen cranberries

1 1/4 cups firmly packed brown sugar

1 lemon, zested and juiced

1 orange, zested and juiced

1/2 cup coarsely chopped walnuts

In a medium saucepan combine cranberries, brown sugar, lemon zest and juice, and orange zest and juice. Bring to a boil, reduce heat and simmer gently for 5 to 7 minutes. Stir often, but beware of popping cranberries.

 

Remove from heat and add walnuts. Let cool and refrigerate until ready to serve.

CRANBERRY ORANGE SAUCE

Orange-scented cranberry sauce with nuts, a holiday favorite, has the additional benefit of being loaded with vitamin C.

1/4 cup orange juice

2 teaspoons lemon juice

1 12-oz. package cranberries, rinsed and sorted

1 1/2 cups sugar

2 teaspoons finely grated orange peel

1/2 cup chopped walnuts or pecans

1 orange, thinly sliced

Combine orange juice, lemon juice, cranberries, sugar and orange peel in a microwave-safe bowl. Microwave on HIGH for 7 minutes, covered, or until cranberries burst, stirring frequently. Fold in nuts. Pour into a serving dish and garnish with orange slices.

 

 

 

 

 

CRANBERRY PUMPKIN BREAD

Tart cranberries combine with walnuts and creamy pumpkin for a moist quick bread. Delicious slathered with cream cheese or butter.

 

4 eggs

2 1/2 cups sugar

1 cup vegetable oil

1 (16-oz.) can LIBBY'S(r) 100% Pure Pumpkin

3 1/2 cups flour

2 teaspoons baking soda

1 teaspoon ground allspice

1/8 teaspoon salt

1 cup walnut halves and pieces

8 ounces fresh cranberries, rinsed and picked through

Preheat oven to 350°F. Grease and flour two 9x5-inch loaf pans.

 

In a large bowl, beat eggs until frothy. Slow add sugar and oil, beating until creamy. Stir in pumpkin and beat until thoroughly blended.

 

Sift together flour, baking soda, allspice and salt. Slowly fold into pumpkin mixture until just mixed. Stir in walnuts and cranberries, do not over-mix. Spoon into prepared pans. Bake for 1 hour, or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

FESTIVE CRANBERRY CHEESE SPREAD

This sweet, tart and spicy cranberry mixture makes a glistening topping for cream cheese. Served with crackers, it's sure to be a favorite at any festive gathering.

 

1 (16-oz.) can whole-berry cranberry sauce

1 (4-oz.) can ORTEGA(r) Diced Green Chilies

2 tablespoons sliced green onion

1 tablespoon lime juice

1/2 teaspoon garlic salt

1/2 teaspoon cayenne pepper

1/2 teaspoon chili powder

1 (8-oz.) package reduced-fat cream cheese

1 package crackers, for serving

 

In medium bowl, combine cranberry sauce, chilies, green onion, lime juice, garlic salt, cayenne pepper and chili powder; mix until well blended.

 

To serve, place cream cheese on serving dish. Spoon 1 cup of the cranberry mixture over cheese. Serve with crackers.

Cooking Tip

Cover and reserve remaining cranberry mixture for additional appetizers. Or use as a spread, along with softened cream cheese, for leftover turkey or ham sandwiches.

GINGERED PEARS

 

4 pounds late hard pears, such Seckel, Comice or Anjou

4 pounds granulated sugar (9 cups)

Juice and rind of 2 or 3 lemons

2 ounces minced fresh ginger, or more to taste (about 1/3 cup)

2 ounces diced candied ginger, or more to taste (about 3 tablespoons)

 

Wash 4 pint jars; keep hot until needed. Prepare lids as manufacturer directs.

 

Peel, halve, core and thinly slice large pears (for Seckel pears, peel but leave whole).

 

Place pears in a large mixing bowl, add sugar and toss to coat pears. Squeeze lemons, reserving juice. Trim white membrane from lemon halves and cut rind into thin slivers; add juice and rind to sugared pears and let stand several hours to draw out juices.

 

Place the pear mixture in a large non-aluminum pot or canning kettle. Add ginger and candied ginger, bring to a simmer and cook about 45 minutes, or until pears look translucent and syrup is quite thick. You will need to gently stir the pears up from the bottom occasionally to prevent scorching.

 

Alternatively, you could cook the pears twice: Bring mixture to a boil and cook for 15 to 30 minutes; cool for several hours or overnight, then bring the mixture to a boil again and cook until the pears look translucent and the syrup is quite thick.

 

Ladle the pears and their syrup 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 for 20 minutes (25 minutes at 1,000 to 3,000 feet; 30 minutes at 3,001 to 6,000 feet; 35 minutes above 6,000 feet).

GLAZED FRUIT PIE

Glistening sweet fruit in a crumb crust, easy to make and even easier to eat. Change the types of fruit with the seasons, if you like, or add some fine slivers of fresh mint.

 

3/4 cup crushed gingersnap cookies

1/2 cup crushed graham crackers

1 tablespoon sugar

3 tablespoons butter, melted

(filling)

1 (8-oz.) can crushed pineapple

1 envelope unflavored gelatin

2 bananas, peeled and sliced

2 cups sliced hulled strawberries

2 kiwis, peeled and sliced

Preheat oven to 375°F.

 

In a mixing bowl, combine gingersnap crumbs, graham cracker crumbs and sugar. Drizzle with melted butter, stirring to mix well. Press into bottom and up the sides of a 9-inch pie plate to form an even crust. Bake for 5 minutes; cool.

 

Meanwhile, drain pineapple, reserving liquid; add enough water to pineapple liquid to equal 1-3/4 cups.

 

In a small saucepan, stir together pineapple liquid and unflavored gelatin; let stand for 5 minutes. Place over low heat, stirring until gelatin dissolves. Cover and refrigerate until partially set about 1 hour.

 

Spread 1/3 cup of the pineapple glaze over the bottom of the crust. Arrange bananas over the glaze. Top with another 1/3 cup glaze and arrange strawberries over the glaze. Stir together pineapple and remaining glaze, then spoon evenly over the strawberries. Refrigerate for 2 to 4 hours, or until set. Before serving, arrange sliced kiwi on top. Servings: 8

GREEN TOMATO HOT SAUCE

From "Parsley, Peppers, Potatoes & Peas" by Pat Katz

Makes 8 to 9 half pints

 

3 quarts green tomatoes, cored and finely chopped (24 medium)

1 quart ripe tomatoes, finely chopped (8 medium)

1 medium yellow onion, finely chopped

4 cloves garlic, minced or pressed

1 cup seeded and finely chopped Anaheim (or poblano) chile pepper (see note)

2 jalapeno peppers, seeded and finely chopped (see note)

1 cup cider vinegar

1 tablespoon minced fresh cilantro

1 teaspoon salt

Wash 9 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

 

Chop tomatoes, onion, garlic and both peppers by hand or using the "pulse" or "on-off" switch on a food processor. Combine the chopped vegetables with the vinegar, cilantro and salt in a large, heavy pot. Bring the mixture to a boil, then reduce the heat and simmer until thickened, about 20 to 30 minutes.

 

Ladle the mixture into 1 hot jar at a time, leaving 1/2-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 15 minutes (20 minutes at 1,000 to 6,000 feet; 25 minutes above 6,000 feet).

 

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

 

HEARTY MINESTRONE WITH KASHA

Makes 4 main-dish servings

 

1 1.4-ounce package dried vegetable soup mix

1/2 cup whole kasha *

2 cups sliced zucchini

1 19-ounce can white beans, rinsed and drained

1 141/2-ounce can diced tomatoes with onion and garlic

Grated parmesan cheese (optional)

In a large saucepan over medium-high heat, bring 5 cups water and the soup mix to a boil, stirring occasionally. Stir in kasha and zucchini; partially cover and simmer until kasha is tender, about 10 minutes. Stir in beans and tomatoes with the liquid; simmer until hot, about 5 minutes. Serve with grated parmesan cheese, if desired.

 

Note: Kasha is buckwheat groats.

HUNTER SAUCE

1/3 cup firmly packed brown sugar

1/2 cup ketchup

1/4 cup butter or margarine

1/4 cup apple jelly

3 tablespoons lemon juice

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon ground pepper

1/4 teaspoon ground cloves

Combine all ingredients in a medium saucepan; cook over low heat, stirring

until smooth. Serve with leg of lamb or roasted turkey. Yield: 1 1/3 cups

INSTRUCTIONS FOR THE CHRISTMAS FEAST

What Size Turkey Do I Need

For your turkeys weighing less than 12 pounds, plan to purchase 1 pound per person.

If your turkey weighs more than 12 pounds, you will only need 3/4 pound for each guest.

Boneless breast of turkey allow 1/2 pound per person; Breast of turkey 3/4 pound per person.

Generally a 16-20 pound turkey will feed 10 with leftovers. Figure on a 20-24 pound turkey for 16 people.

How Long Should I Cook It?

Weight (pounds) Unstuffed Cooking Time (hours) Stuffed Cooking Time (hours)

8 to 12 ----------------- 2 3/4 to 3 --------------------------------- 3 to 3 1/2

12 to 14 --------------- 3 to 3 3/4---------------------------------- 3 1/2 to 4

14 to 18 --------------- 3 3/4 to 4 1/4---------------------------- 4 to 4 1/4

18 to 20 --------------- 4 1/4 to 4 1/2 ---------------------------- 4 1/4 to 4 3/4

20 to 24 --------------- 4 1/2 to 5---------------------------------- 4 3/4 to 5 1/4

Source: USDA

 

For additional turkey help and ideas call the following hotlines.

Reynolds: (800) 745-4000

USDA Meat and Poultry Hotline: (1-800) 535-4555

Recorded messages 24 hours a day. Home economists and registered

dietitians are available to answer questions from 10 a.m. to 4 p.m. eastern time.

Special holiday hours from 8 a.m. to 2 p.m. eastern time.

 

You Did Want Leftovers, Right?

Store your leftovers promptly and properly.

Do not leave the remains of the feast out for more than two hours.

Separate all leftovers into shallow containers to allow for quick cooling.

Refrigerate or freeze promptly.

Stuffing should be removed from the turkey during the meal. Place the leftover stuffing in a separate container from the turkey and gravy. Use the stuffing and gravy within two days.

Remove remaining turkey meat from bones and prepare for freezing or plan to use within 2-3 days.

Use frozen turkey within 6 months.

Reheat leftovers to 165 degrees. Boil any soups or sauces.

 

Ten Steps to a Perfectly Roasted Turkey

 

If your turkey pan has been stored since you last time the holiday dinner was held at your house, wash it in hot, soapy water. You can use the disposable foil pans but double them up as they are usually too flimsy to hold large, heavy turkeys.

 

Preheat the oven to 350° F (175° C).

Look for a paper-wrapped lump inside the turkey, usually stuffed in the cavity. These are the giblets. Toss these into a plastic bag and store them in the refrigerator until you're ready to use them to make gravy stock or discard them.

Rinse the bird inside and out with running water in a freshly cleaned and sanitized sink. Lay out a thick layer of paper towels to set the turkey on and let drain briefly. Pat dry with paper towels.

Stuff the turkey loosely with freshly prepared stuffing if you do not want to cook the stuffing in a separate dish.

Place the bird, breast side up, on a rack inside your clean pan and brush or rub the skin with oil, melted butter or whatever your recipe suggests. Now either tie the drumsticks together with string or tuck them under the skin to keep them from flopping around.

Insert a reliable meat thermometer in the thickest part of the turkey's inner thigh. Make sure is not touching bone and is pointed toward the body. Otherwise, you can use an instant-read type thermometer, which does not go in the oven but will be used later.

In a couple of hours, when the turkey is about 2/3 of the way done cooking, the skin has a light golden tan and turkey aroma is in the air, tear off a piece of lightweight aluminum foil and make a tent over the breast to prevent dryness.

About 30 minutes before the scheduled finish time, start checking the turkey with the thermometer. The turkey is done when the thermometer reaches 180-185° F. If the turkey is stuffed, be sure to take the temperature of the stuffing too, which should read 160-165° F. Refer to the table above for approximate cooking times.

When the turkey has passed the temperature test, remove the foil and place it on a serving platter to stand for 20-30 minutes before carving. In the meantime, prepare the gravy in the roasting pan.

 

How To Bake a Pie

 

Start with the Pan

Standard pie pans measure nine inches rim-to-rim, though many recipes will work just as well in a ten-inch pan. Pie pans can be made of ceramic, glass or metal, but experts differ on which produces the best crust; all agree, though, that any well-made pan is superior to the flimsy aluminum pans found in supermarket baking aisles. You don't need to grease pie pans as you would cake pans; pie dough contains enough fat to release the pan easily when the time comes.

 

Making Pie Dough

Typical pie dough is made with flour and salt, butter or shortening, and water or milk, with occasional additions such as oatmeal, spices or cheese. Fats (butter, shortening or oil) should be incorporated quickly until the dough forms pea size granules. The dough should not become too warm or be handled excessively. Many recipes specify cold milk or ice water to help make sure that the fats don't warm up. Once the dough is made, form it into a ball, wrap it tightly in plastic wrap and refrigerate it briefly. Most recipes ask for it, and if they don't, it can't hurt - that way, it won't become too soft to roll out properly.

 

Rolling Out Pie Dough

You will need a clean work surface and a rolling pin (a full beverage bottle or a heavy, straight-sided glass tumbler will work almost as well). Sprinkle flour lightly and evenly on your work surface and lay dough on it. Start with the heel of your hand, pressing the dough into a thick, flat disk. Lightly sprinkle flour on the dough and roll, from the center out, to the size indicated in the recipe. To get the dough circle into the pan, you can roll it up onto the rolling pin and unroll it into the pan. Or fold the circle in half, then in half again, forming a wedge; place the point of the wedge in the center of the pan and unfold back into a circle.

 

The Top Crust

Top crusts can be either plain or lattice. A plain top is rolled out the same way as the bottom crust, only a bit smaller. After placing the top over the filling, fold the edge of the bottom crust over the edge of the top crust and crimp with a fork to seal. Pierce a few small holes near the center of the top crust with a fork or toothpick to allow steam to escape during baking.

 

Lattice Top

Roll out the dough reserved for the top (it doesn't have to be in a circle) and cut diagonally into long strips of even width, 1 to 11/2 inches wide. To make decorative edges on the lattice strips, cut them out with a pastry wheel. Place half the strips in one direction over pie filling, letting the filling show through between them. One at a time, lay the remaining strips at right angles, weaving them through the first batch of strips. Trim edges and pinch them at the edge to seal. (For a less tricky variation, simply lay the second batch of strips over the first and call it done.)

 

Cookie or Nut Crusts

Many pies have a single crust made of crumbs (cookie or graham cracker) or finely ground nuts, bound together with melted butter. These are pressed evenly into the bottom of the pan and leveled off or fluted just above the rim. The key to these crusts is making sure they're even; it's easy to leave some parts much thinner than others. Use another pan of the same size to press to an even thickness. It's a good idea to refrigerate or even freeze these before filling them (covered snugly to keep them from absorbing tastes) if they're not going to be pre-baked.

 

Pre-baking

Many recipes call for the crust to be pre-baked. With crumb or nut crusts, this is simple, but with crusts made from pie dough, you'll need to make sure that the bottom crust doesn't puff up. Carefully line the bottom of the unbaked crust with aluminum foil or baking parchment paper, weighing it down with dried beans (or pie weights, if you have them) and bake as directed; this will keep the bottom surface flat and even. Your piecrust is then ready to be filled.

KUCHEN BARS

dough:

1 cup margarine (melted),

2 eggs,

2 cups flour,

1 cup sugar,

1 tsp vanilla

filling:

1 3/4 cups heavy cream

1 Tbsp flour

1 tsp vanilla

4 eggs, beaten

1 1/2 cups sugar

Mix ingredients for dough. It will be consistency of thick cake batter.

Pour into 10x16 baking sheet (greased) smooth out. Arrange drained fruit or

dry cottage cheese on dough (whatever you prefer). Pour on filling mixture.

Sprinkle with cinnamon. Bake at 350 degrees for 45-60 minutes.

You can use any fruit, such as: peaches, prunes, apples (very small pieces or

pre cooked).

 

LOWFAT LASAGNA ROLL UPS

6 lasagna noodles cooked

1 can, 15 oz Italian tomato sauce

1 pkg imitation crab-(diced)

1 cup low fat cottage cheese

1/4 cup Parmesan cheese

1 egg ( or equivalent of 1 egg substitute)-your option

1 tsp parsley

1/4 tsp onion powder

Cook noodles and rinse - mix together all other ingredients EXCEPT the tomato sauce.--- spread this filling on a noodle -- roll up jelly roll style and place in a baking dish--- do that to all 6 noodles, and then pour the tomato sauce over the rolled up noodles - bake 350 degrees for 30 minutes. If you want, you can add your favorite shredded cheese topping to the dish and add another bit of baking time to melt and brown the topping. --It's delicious either way -- and fewer calories and fat without the topping cheeses -

MARINATED CARROTS

5 cups of cooked carrots

1 medium onion diced

1 small green pepper diced

Mix together:

1 can of tomato soup

1/2 cup of oil

3/4 cup of vinegar

1 cup of sugar

1 tsp each of prepared mustard and Worcestershire sauce

salt and pepper

Be sure to stir until sugar is absorbed. Add the warm carrots .onion and

green pepper. Let set overnight for flavors to blend. Use the blender to

mix the dressing. Put salt in the water when cooking the carrots and omit

it from the dressing as the soup is already salted. These also make a

good salad bar dish as you can make them ahead and have on hand.

MOCHALATTE

1 thermos pitcher

2 envelopes Swiss Miss Low Fat (20 calories each) hot chocolate

6 cups hot decaf coffee (using the measure on coffee pot)

1/2 cup Carnation No Fat No Cholesterol non-dairy creamer (liquid)

Combine ingredients in thermos, shake vigorously, and pour. Thermos will

also travel to work with you...

OAXACAN HOT CHOCOLATE

Makes 4 servings

 

5 tablespoons unsweetened cocoa

5 tablespoons granulated sugar

2 tablespoons toasted slivered or ground almonds (see note)

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

2 ounces semisweet chocolate (preferably Mexican), finely chopped

21/2 cups nonfat milk

1 12-ounce can nonfat evaporated milk

1 teaspoon vanilla

1/4 teaspoon almond extract

Dash of salt

Place cocoa, sugar, almonds, cinnamon and cloves in food processor or spice mill and grind to a fine powder. Add chocolate and grind it in as well.

 

Transfer mixture to heavy saucepan and whisk in about 1 cup of the nonfat milk (enough to make a paste). Turn heat to high and gradually add remaining nonfat milk, evaporated milk, vanilla, almond extract and salt and whisk well. Bring mixture to boil, whisking steadily. Reduce heat to medium and simmer 3 minutes.

 

Strain chocolate into a pitcher and with a whisk**, mix until frothy. Pour drink into cups and serve immediately.

 

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

[]**Some of us are fortunate enough to have a molinillo for this task. It is a

beautifully carved and ornate wooden frothing instrument. Mine is so pretty, I

don't want to get chocolate and/or milk on it, so it just decorates my countertop!

Once at a Gathering of Friends, I put it on display with a paper, suggesting that

each guest take a guess at what it is. (My Mexican friend, Esme, was not per-

mitted to guess - she is the one who gave me that bit of beauty.) There were many interesting guesses, the best one being "an icon used in a religious ritual."[]

 

OAXACAN PIZZAS

Adapted from "High Flavor, Low Fat Mexican Cookbook" by Steven Raichlen

Clayudas are the Oaxacan version of tostadas. Crisp flour tortillas are topped with beans, lettuce, tomatoes, onion, avocado and queso fresco, a Mexican cheese. The overall effect is rather like that of a pizza. Clayudas make a great snack and unusual appetizer. Makes 4 servings

 

4 8-inch flour tortillas

1 tablespoon olive oil

3/4 cup refried beans

11/2 cups shredded lettuce

1 large red ripe tomato, seeded and diced

1/2 avocado, diced and tossed with 1 teaspoon fresh lime juice

1/4 cup diced white or red onion

1/4 cup crumbled queso fresco or rinsed and drained feta cheese

 

Brush tops of tortillas with oil and arrange on baking sheet. Bake at 350 degrees until just beginning to brown, 8 to 10 minutes. Let tortillas cool on baking sheet 2 minutes, then place them on plates.

 

Spread refried beans on top of tortillas. Place lettuce, tomato, avocado and onion on top. Sprinkle with queso fresco and serve right away.

ORANGE PUMPKIN CHIFFON PIE

An orange mousse-like treatment changes traditional pumpkin pie into a more colorful, more delicate confection.

1 packet unflavored gelatin

1/4 cup sugar

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

2 eggs, separated

1/4 cup sugar

2/3 cup water

1 cup orange juice

1 cup LIBBY'S(r) 100% Pure Pumpkin

1 teaspoon finely grated orange peel

1 graham cracker pie crust

1/2 cup whipping cream

2 tablespoons sugar

1 orange, sliced in thin rounds

In a medium saucepan, mix unflavored gelatin, first addition of sugar, nutmeg, cinnamon and ginger. Beat egg yolks and water; stir into the gelatin mixture. Stir over low heat for about 5 minutes, or until gelatin dissolves. Remove from heat; stir in orange juice, pumpkin and orange peel until well blended. Refrigerate, stirring occasionally, until the mixture mounds slightly when dropped from a spoon.

 

Meanwhile, in a separate bowl, beat egg whites until it holds soft peaks; gradually beat in second addition of sugar until stiff, glossy peaks form. Fold into pumpkin mixture, blending thoroughly. Pour into a graham cracker pie crust and refrigerate until firm, about 4 hours.

 

Combine cream with last addition of sugar and whip to stiff peaks; top pie with whipped cream and orange slices. Servings: 8

 

PEAR APRICOT PRESERVE

Tangy dried apricots, zesty lemon and fresh pears blend harmoniously in this colorful preserve. Makes about 5 half pints

 

1 lemon

1 cup dried apricots, cut into thin slices

1 cup water

5 cups peeled, cored and chopped firm-ripe Anjou or Bosc pears (2 1/2 pounds)

4 cups granulated sugar

 

Rinse unpeeled lemon and slice into very slender rounds, discarding the end pieces and any seeds. Place lemon slices in a small pan and stir in apricots and water. Bring mixture to a boil over high heat; reduce heat and simmer, uncovered, for 5 minutes. Remove mixture from heat and set aside.

 

Wash 5 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

 

Place pears in a heavy-bottomed 8- to 10-quart pan. Stir in sugar until well-blended. Bring mixture to a boil over medium heat, stirring occasionally. Continue to boil gently, uncovered, stirring often, for 25 minutes; as mixture thickens, reduce heat and stir more often to prevent sticking. Stir in apricot mixture (including liquid); bring to a boil. Then boil, uncovered, stirring often, until reduced to about 5 cups (about 5 more minutes).

 

Ladle the hot preserves 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 for 10 minutes (15 minutes 1,000 to 6,000 feet; 20 minutes above 6,000 feet).

PEAR CRANBERRY CHUTNEY

From "Pacific Northwest Flavors" by Michael Skott with Lori McKean

This tart, colorful chutney makes a wonderful condiment for turkey, chicken or pork. It will keep up to 3 months stored in the refrigerator, or it can be frozen.

Makes 6 pints

 

2 12-ounce packages fresh cranberries

5 large pears, peeled and chopped

3 cloves garlic, minced

2 tablespoons grated fresh ginger

1 teaspoon dried red pepper flakes

2 cups diced onion

31/2 cups granulated sugar

1/4 cup dark molasses

3 cups cider vinegar

1 cup raisins

Wash 6 pint jars and keep hot until needed.

 

Combine cranberries, pears, garlic, ginger, red pepper flakes, onions, sugar, molasses, vinegar and raisins in a large, heavy-bottomed saucepan. Bring to a boil over medium-high heat, stirring often.

 

Reduce the heat to a simmer and cook, uncovered, about 11/2 hours, stirring occasionally, until the mixture is thickened. To test, set a small plate in the freezer until very cold. Drop a teaspoonful of the chutney on the cold plate; the chutney should firm up on the plate. If not, continue cooking. Retest every few minutes.

 

Ladle the hot chutney into the hot jars and refrigerate up to 3 months. Or ladle into freezer-safe containers, leaving 1 inch head space, and freeze for up to 6 months.

PIE CRUSTS

1. FLAKY PIE DOUGH

2 cups flour

3/4 teaspoon salt

1/2 cup shortening

1/3 cup unsalted butter, diced

1/4 cup ice-cold water

 

In a medium mixing bowl, combine flour and salt. Add shortening and butter; cut into flour mixture with a fork or potato masher, or rub between fingers until the mixture is in pea-sized pieces. Scatter up to the total amount of water, 1 teaspoon at a time, until the dough holds together when kneaded gently.

 

Divide into two balls, one slightly larger than the other, wrap in plastic wrap and refrigerate until ready to roll out. (If refrigerated longer than an hour, let sit at room temperature until dough is just soft enough to roll out.) Makes a double crust.

 

2. OATMEAL PIECRUST

 

This quick oatmeal crust practically hollers for a fruit filling, especially apple or peach.

2 cups quick-cooking oatmeal, uncooked

1/2 cup powdered sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 cup unsalted butter, melted

2 tablespoons shortening, melted

 

Preheat oven to 350°F.

 

Combine oatmeal, powdered sugar, cinnamon and salt in mixing bowl; stir in butter and shortening.

 

Spray 9-inch pie pan with vegetable cooking spray; press oatmeal mixture into bottom and up sides. Bake for 20 minutes; cool at least 10 minutes, then fill with pie filling.

3. VINEGAR EGG PIE CRUST

1 egg

3 cups flour

1 teaspoon salt

1 teaspoon sugar

1-1/2 cups vegetable shortening or 1 cup lard

1 Tablespoon vinegar

5 Tablespoons cold water

Mix the salt and flour, cut in shortening until the size of a pea. Beat the egg, vinegar and water together with a fork. Add gradually to flour mixture. Bake in pie shells in 400 degrees Fahrenheit oven. Makes three shells.

PIZZA SALAD

1 pound Macaroni, cooked, spiral -- drained

3 medium Tomatoes -- diced

1 pound Cheddar Cheese -- cubed

2 bunches Green Onions -- sliced

3 ounces Pepperoni Slices

3/4 cup Vegetable Oil

2/3 cup Parmesan Cheese -- grated

1/2 cup Red Wine Vinegar

2 teaspoons Oregano -- dried

1 teaspoon Garlic Powder

1 teaspoon Salt

1/4 teaspoon Black Pepper

Croutons -- optional

In a large bowl, combine macaroni, tomatoes, cheddar cheese, green onions and pepperoni. In a small bowl, combine oil, parmesan cheese, vinegar and seasonings; pour over macaroni mixture. Cover and refrigerate for several hours. If desired, top with croutons just before serving.

POLENTA MUFFINS

WITH CHEESE, HERBS AND MUSHROOMS

Makes 6 servings

 

2 tablespoons olive oil

1 tablespoon butter

1 small onion, chopped

1 cup chopped mushrooms

1 clove garlic, chopped

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh herbs (thyme, rosemary, savory, oregano, marjoram

or a combination)

1 recipe firm Basic Polenta (see accompanying recipe)

1/2 cup grated fontina cheese

Butter or vegetable oil (or a mixture of both) for frying polenta slices

Heat the olive oil and butter in a skillet. When the butter has melted and looks foamy, add the onion and mushrooms and cook over moderate heat 1 to 2 minutes. Add garlic and cook another minute.

 

Remove pan from the heat and stir in the parsley and herbs. Set the mixture aside.

 

Prepare polenta to firm stage as directed in accompanying recipe (cook for 15 minutes). Stir in the herb mixture and the cheese. Spoon the polenta into 6 lightly buttered muffin tins. Refrigerate until the polenta is cold and firm (at least 2 hours).

 

Preheat oven to 350 degrees. Unmold the muffins.

 

Reheat the muffins about 12 minutes. (Alternatively, pour mixture into a loaf pan, chill, slice and saute the slices.)

 

POLENTA WITH WALNUTS

AND GORGONZOLA CHEESE SAUCE

Makes 4 to 6 servings

 

1 recipe firm Basic Polenta (see accompanying recipe)

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup plus 2 tablespoons milk

1/2 teaspoon salt or to taste

Freshly ground black pepper to taste

1/8 teaspoon freshly ground nutmeg

1/2 cup crumbled gorgonzola cheese (divided)

1/2 cup chopped walnuts

Preheat the oven to 350 degrees. Pour the cooked polenta onto a wooden or marble board or into a jellyroll pan. Let cool. Cut the polenta into slices; put slices inside a lightly buttered baking dish. Set aside.

 

Heat the butter in a saucepan over moderate heat. When the butter has melted and looks foamy, add the flour and cook 2 to 3 minutes, stirring constantly. Add the milk gradually, stirring the mixture with a whisk. Cook about 3 minutes or until sauce has thickened. Add salt, pepper, nutmeg and all but 2 tablespoons cheese. Stir until cheese has melted into the sauce. Remove from the heat. Pour the sauce over the polenta slices. Bake for 15 minutes.

 

Sprinkle walnuts and remaining 2 tablespoons cheese on top and bake another 10 to 12 minutes.

PORTUGUESE RICE PUDDING

serves 4

 

4 eggs

1/2 teaspoon salt

1 1/2 cups evaporated milk

1/2 cup sugar

1 teaspoon vanilla or almond extract

1 1/2 cups boiling water

1 1/2 cups cooked rice

1/2 cup raisins, optional

1 teaspoon grated nutmeg

 

Beat the eggs in a large bowl with the salt. Add evaporated milk and sugar. Beat to mix. Add vanilla or almond extract. Add boiling water, beating to mix. Add rice and mix. You may add raisins now, if desired.

 

Pour mixture into a buttered casserole. Sprinkle top with nutmeg. Place casserole in a roasting pan with hot water that comes up at least an inch on the outside of the casserole. Bake at 350 degrees for about an hour or until the pudding has puffed slightly and is set in the middle.

RED BEANS AND RICE

serves 4 to 6

 

1/2 pound small red beans

1/2 pound ham hocks

1 large yellow onion, chopped

3 stalks celery, chopped

1 tablespoon parsley, chopped

1/2 green bell pepper, chopped

1 or 2 bay leaves

2 large cloves garlic, crushed

4 tablespoons butter

Pepper to taste

1 tablespoon Worcestershire sauce

Tabasco to taste

Salt to taste

3 cups cooked white rice

 

Soak the beans overnight in ample water. The next day, drain the water and place beans in a heavy kettle. Add the ham, onion, celery, parsley, bay leaves and garlic and add water to the pot to cover the contents.

 

Bring to a boil, then turn to a simmer. Simmer, uncovered, for two hours, being careful that the beans do not stick or become too dry. You may have to add a little water.

 

After the initial two hours of cooking, add the butter, pepper, Worcestershire and Tabasco to the pot. Continue cooking for one more hour, this time with the lid on the pot and the heat quite low.

 

Adjust the seasonings. You may wish to add a bit of salt, but do not add salt until this point, because salt cooks out of the ham hocks or ham and seasons the dish well. Serve over white rice.

RICE MUSHROOM AND CHEESE CROQUETTES

Rice Mixture

1/4 cup chopped onions

1 tablespoon oil

1 cup minced mushrooms

2 cups cooked rice

3 tablespoons minced celery

2 tablespoons minced green bell pepper

1 tablespoon grated carrots

1/2 cup Cheddar cheese or other cheese

1 tablespoon minced fresh parsley -- (optional)

OR

1 teaspoon dried thyme -- (optional)

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper or pinch cayenne pepper (optional)

2 teaspoons lemon juice

1 egg

Rolling Mixture

2 cups fresh bread crumbs

2 eggs

oil for frying

Sauté onions and mushrooms in oil until onions are light golden and translucent. Combine all ingredients except rolling mixture. Chill rice mixture. Beat the eggs from the rolling mixture and roll croquettes in beaten egg and then breadcrumbs. Fry, turning so all sides brown. Serve with White Sauce (see recipe). Or make White Sauce into Brown Sauce, or use recipe for Roasted Tomato Sauce. 4 srv.

RICE MUSHROOM AND CHEESE CROQUETTES

Rice Mixture

1/4 cup chopped onions

1 tablespoon oil

1 cup minced mushrooms

2 cups cooked rice

3 tablespoons minced celery

2 tablespoons minced green bell pepper

1 tablespoon grated carrots

1/2 cup Cheddar cheese or other cheese

1 tablespoon minced fresh parsley -- (optional)

OR

1 teaspoon dried thyme -- (optional)

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper or pinch cayenne pepper (optional)

2 teaspoons lemon juice

1 egg

Rolling Mixture

2 cups fresh bread crumbs

2 eggs

oil for frying

Sauté onions and mushrooms in oil until onions are light golden and translucent. Combine all ingredients except rolling mixture. Chill rice mixture. Beat the eggs from the rolling mixture and roll croquettes in beaten egg and then breadcrumbs. Fry, turning so all sides brown. Serve with White Sauce (see recipe). Or make White Sauce into Brown Sauce, or use recipe for Roasted Tomato Sauce. 4 srv.

RISOTTO

 

12 tablespoons butter

1 cup arborio rice

1 1/2 quarts chicken stock

1 sliced onion

2 cups smoked chicken

1/2 cup walnuts

2 cups grated parmesan

 

Melt 4 tablespoons butter. Add rice and stir until hot. Slowly add chicken stock while stirring constantly. While you cook rice, caramelize onions in remaining butter. Drain and set aside. When the rice has absorbed all of the stock, stir in the onions, chicken, walnuts and the cheese. Makes four servings.

ROASTED VENISON LOIN

 

2 ounces olive oil

1 pound venison loin, cut in 11/2-inch-thick pieces

1/2 pound shiitake caps

2 large onions, sliced

2 medium Fuji apples

2 tablespoons butter

4 ounces marsala wine

Fresh thyme

 

Rub venison with salt, pepper and thyme. Sear all sides in hot pan with olive oil. Finish in oven to desired temperature. Remove venison from pan, add onions, mushrooms and apples. Sauté until soft, then add marsala, butter and thyme to taste. Makes two to four servings.

SAVORY POTATO TOPPING

Makes about 1 cup.

1 cup plain fat-free yogurt

2 tsp. imitation bacon bits

1-1/2 tsp. dried chives

1/2 tsp. dried dill weed

1/4 tsp. salt

1/8 tsp. pepper

Combine all ingredients; mix well. Refrigerate at least 2 hours before

serving, to blend flavors. Serve on hot baked potatoes.

SCALLIONS SWEET PEAS

WHITE WINE AND SPINACH

From "The Naked Chef Takes Off" by Jamie Oliver

serves 4

 

In a pot, slowly fry a handful of finely chopped scallions (4 to 5 chopped green onions) for a couple of minutes in a glug of olive oil (1 tablespoon) and a pat of butter (1 tablespoon).

Then add 2 handfuls (2 cups) of fresh or frozen peas and cook for another couple of minutes before adding a good glass of dry white wine (1 cup). Bring to the boil and simmer for a few minutes before adding 4 huge handfuls of spinach (four 6-ounce packages of washed fresh spinach).

Turn this over and cook until the spinach is wilted. Add 2 huge pats (3 to 4 tablespoons total) of butter and season well to taste (with salt and freshly ground pepper).

 

Note: The amounts in parentheses worked perfectly when this recipe was tested.

SIMPLE STOLLEN

8-oz. pkg. cream cheese, softened

1/4 cup sugar

1.5 to 2 teaspoons rum flavoring

1/4 cup chopped blanched almonds

1/2 cup raisins

1/4 cup chopped maraschino cherries

2 (8 oz) cans Pillsbury Refrigerated Quick Crescent Dinner Rolls

Glaze:

1 cup powdered sugar

2 tablespoons milk

Candied red and green cherries, if desired

Heat oven to 375 degrees. In small bowl, beat cream cheese and sugar until

fluffy. Stir in rum flavoring. Fold in almonds, raisins and cherries. Set

aside. Unroll the 2 cans of dough into 4 long rectangles on ungreased

cookie sheet. Overlap long sides; firmly press perforations and edges to

seal. Pat to form a 13 X 13 inch square. Spread cream cheese filling

crosswise, in a 6-inch wide strip, down center of dough to within 1-inch of

ends. Fold ends of dough 1-inch over filling. Bring sides of dough square

over filling overlapping edges, forming a 6 X 11 inch loaf. Bake at 375 for

25 - 30 minutes or until light golden brown. Cool. Combine powdered sugar

and milk; drizzle over top of cooled bread. Garnish with candied red and

green cherries, if desired. Refrigerate leftovers.

12 to 14 slices

SLOPPY JOES

Little hands join the fray

October 31, 2001 Posted: 05:50:02 AM PST THE ASSOCIATED PRESS

 

For a simple but amusing dish based on ground beef, for a weekend supper or weekend lunch that youngsters will enjoy, try sloppy Joe biscuit cups.

 

The dish will take about 30 minutes to get ready. The kids can be invited to take a hand in preparing it, but remember: That may add some playful minutes to cooking time.

 

The "sloppy Joe" mixture is made from ground beef (browned first) and barbecue sauce. Older kids can help here, but with supervision, because the stove is used. But everyone can help press the biscuits into muffin pans, fill with beef and put cheese strips on top.

 

Serve with cut-up fruits and raw vegetables, and your meal is quickly ready.

 

SLOPPY JOE BISCUIT CUPS

serves 10

 

1 pound lean ground beef

1/4 cup finely chopped celery

1/4 cup finely chopped onion

1/4 cup finely chopped green bell pepper

1/2 cup prepared barbecue sauce

1/4 teaspoon salt

2-ounce can refrigerated flaky buttermilk biscuits

5 slices (1 ounce each) Cheddar cheese, quartered (see notes)

 

Heat oven to 400 degrees.

 

In a large, nonstick skillet over medium heat, brown ground beef, celery, onion and bell pepper six minutes or until outside surface of beef is no longer pink, breaking beef up into 1/2-inch crumbles. Pour off drippings. Stir in barbecue sauce and salt.

 

Simmer, uncovered, two to three minutes; stir occasionally.

 

Meanwhile, place one biscuit into each of 10 ungreased standard-size muffin cups; press dough firmly onto bottoms and up sides of cups. Spoon about 1/4 cup of beef mixture into each biscuit cup.

 

Bake in 400-degree oven 10 to 12 minutes or until edges of biscuits are golden brown. Arrange two pieces of cheese on top of each biscuit cup. Continue baking one to two minutes or until cheese is melted. Let stand one minute. Loosen edges of biscuit cups before removing from pan.

 

Cook's notes: Five slices (3/4 ounce each) American cheese may be substituted for Cheddar cheese.

 

To reheat one biscuit cup, place on microwave dish. Microwave on high 30 to 40 seconds.

SMORE COOKIE BARS

makes 3 dozen bars

 

9 ounces Hershey's milk-chocolate candy bars (or other brand), cut into pieces

1 cup mini-marshmallows

1/3 cup unsalted butter, room temperature

1/3 cup vegetable shortening

2/3 cup firmly packed brown sugar

1 egg

1/2 teaspoon vanilla extract

1 cup graham cracker crumbs

2/3 cup all-purpose flour

1/4 teaspoon salt

6 tablespoons whipping cream

 

Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan.

 

Combine butter, shortening, brown sugar, egg and vanilla in a medium bowl. Beat at medium speed of electric mixer until well blended.

 

Combine graham cracker crumbs, flour and salt. Add to creamed mixture. Mix at low speed until just blended. Spread dough evenly into prepared pan.

 

Bake in preheated oven 15 minutes, or until edges are lightly browned and set. (The center of the crust will still be a little soft.) Cool completely.

 

Place cream in a heavy saucepan and bring to a simmer. Remove from heat. Add chocolate pieces. Stir until melted and smooth. Stir in marshmallows. Spread evenly over cooked crust. Refrigerate until firm, about 2 hours, before cutting into bars.

SPICED PEAR CHUTNEY

Makes about 5 pints

This spicy pear chutney sparks Indian entrees, Southern picnic suppers, and sandwiches. About one quarter of the fruit by weight should be unripe for the best pectin development.

 

5 pounds Bartlett or Anjou pears, cored, peeled and coarsely chopped (about 10

medium pears)

2 1/4 cups firmly packed light brown sugar

2 cups granulated sugar

2 2/3 cups golden raisins

1/2 cup finely minced shallots

3 garlic cloves, minced

2 tablespoons salt

2 tablespoons mustard seeds

2 tablespoons red pepper flakes

1 tablespoon grated fresh ginger

1 tablespoon ground cumin

6 cups cider vinegar

 

Combine the pears with the brown and granulated sugars in a large, heavy, non-aluminum pan over medium-low heat. Bring the mixture slowly to a boil, then cook until thick, stirring from time to time, about 2 hours.

 

Stir in the raisins, shallots, garlic cloves, salt, mustard seeds, red pepper flakes, ginger, cumin and vinegar. Cover and bring the mixture to a boil over medium heat, then reduce the heat to medium-low and simmer gently, uncovered, until the mixture is reduced to about 5 pints, which will take about 1 hour.

 

Meanwhile, wash 5 pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

 

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

SPICY GRILLED BEEF SALAD

(Neua Nam Toke)

Adapted from "Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia" by Jeffrey Alford and Naomi Duguid. Makes 4 to 6 servings with rice

 

1 1-pound boneless beef sirloin steak, approximately 3/4 inch thick

1 teaspoon freshly ground black pepper

1/2 cup beef or chicken broth

3 tablespoons fresh lime juice

2 tablespoons Thai fish sauce

1 teaspoon granulated sugar

1/3 cup thinly sliced shallots, separated into rings

4 green onions, trimmed, sliced lengthwise in half, and cut into 1/2-inch lengths

2 bird or serrano chilies, minced (see note)

1/2 cup fresh mint leaves

 

Accompaniments (choose two or three):

1 small cabbage, cored, cut into wedges and separated into leaves

8 to 10 leaves tender leaf or Bibb lettuce

4 to 6 leaves napa cabbage, cut crosswise into 1- to 2-inch slices

5 or 6 yard-long beans, trimmed, cut into 2-inch lengths, and (optional) blanched

in boiling water for 1 minute

1 English cucumber, cut into 1/4-inch slices

2 or 3 green onions, trimmed and sliced lengthwise in half

 

Prepare grill or preheat the broiler. Rub the meat with the black pepper. If grilling, place the meat 3 to 4 inches above the coals or flame; if broiling, place in the broiler pan about 3 inches below the element. Grill or broil until rare, 2 to 3 minutes per side. Very thinly slice the meat across the grain.

 

In a medium saucepan, mix the broth, lime juice, fish sauce and sugar together and bring to a boil over high heat. Toss in the meat and quickly stir to coat the meat. Immediately remove from the heat and transfer the meat and dressing to a large bowl (you must be quick so as not to overcook the beef). Add the shallots, green onions, chilies and mint, and toss gently. Let stand while you arrange your choice of accompaniments on a platter.

 

Mound the salad on a plate and pour the extra dressing over. Serve with the platter of accompaniments and plenty of jasmine or sticky rice.

 

Note: Wear gloves when handling fresh, canned, dried or pickled chilies; the oils

can cause a burning sensation on your skin.

STIR FRIED CHICKEN WITH HOLY BASIL

(GAI PAD BAI GAPROW)

Adapted from "Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia" by Jeffrey Alford and Naomi Duguid. Makes 4 servings with rice and one or more other dishes

 

5 cloves garlic

2 to 3 serrano or bird chilies, stemmed (see note)

3 tablespoons peanut or vegetable oil

1 pound boneless, skinless chicken breasts and/or thighs, minced or chopped

into bite-size pieces

2 red cayenne chilies, cut lengthwise into strips (optional; see note)

1 tablespoon Thai fish sauce

1 teaspoon soy sauce

1 teaspoon granulated sugar

1/4 teaspoon freshly ground black pepper

1 cup holy basil leaves, or substitute Asian basil or sweet basil leaves (see note)

 

Place the garlic and whole chilies in a mortar and pound to a paste, or mince finely with a knife.

 

Place a large wok over high heat. When it is hot, add the oil and swirl gently to coat the pan. Toss in the garlic and chilies and stir-fry for 30 seconds, or until the garlic is just golden. Add the chicken and stir-fry for 3 to 4 minutes, or until the chicken has turned white throughout, using your spatula to separate any clumps and to press the meat against the hot wok. Add the cayenne chilies, if using, the fish sauce, soy sauce, sugar and pepper, and stir-fry briefly. Add the holy basil, if using, and stir-fry until wilted, about 11/2 minutes, then turn out onto a large plate or shallow serving dish. If using Asian or sweet basil, after adding the herbs, just give the dish one good stir, then turn it out onto the platter. Serve immediately.

 

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

 

Note: Holy basil has little flavor until it is cooked, after which it becomes intense and wonderful. If using Asian or sweet basil, add them at the last minute.

STUFFED ONION

 

1 pound bacon, chopped

1 pound cremini mushrooms

2 bunches leeks

2 1/2 cups crumbled bleu cheese

2 cups bread crumbs

1/2 cup cream

1/2 cup milk

4 eggs beaten

6 to 8 onions

 

Sauté the bacon over medium heat until crisp. Remove bacon and drain the fat. Add the leeks and mushrooms to the pan and sauté until limp. Add the bleu cheese and stir to melt slightly. Remove from the heat and combine with the remainder of ingredients.

 

Trim top off onions. Cut a thin slice off bottom of onions so they sit level. Hollow out, removing all but the three or four outer layers.

 

Stuff hollowed-out onions with stuffing. Bake in 350-degree oven for about 35 minutes. Makes six to eight servings.

SUBSTITUTIONS

[](This is a substitution list that is substantially different from all the others I have

seen. I do not agree that ground ginger can be substituted for fresh ginger root,

but it is all a matter of taste!)[]

Apple pie spice, 1 tsp.

Substitute: 1/2 tsp. ground cinnamon plus 1/4 tsp. ground nutmeg, 1/8 tsp. ground allspice, and dash ground cloves or ginger

 

Baking powder, 1 tsp.

Substitute: 1/2 tsp. cream of tartar plus 1/4 tsp. baking soda

Buttermilk, 1 cup

Substitute: Sour Milk: 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup. (Let stand 5 minutes before using.) Or, 1 cup plain yogurt

Chocolate, semisweet, 1 ounce

Substitute: 3 tablespoons semisweet chocolate pieces. Or, 1 ounce unsweetened chocolate plus 1 tablespoon sugar

Chocolate, sweet baking, 4 ounces

Substitute: 1/4 cup unsweetened cocoa powder plus 1/3 cup sugar and 3 tablespoons shortening

Chocolate, unsweetened, 1 ounce

Substitute: 3 tablespoons unsweetened cocoa powder plus 1 tablespoon cooking oil or shortening, melted

 

Cornstarch, 1 tablespoon (for thickening)

Substitute: 2 tablespoons all-purpose flour

Corn syrup, 1 cup

Substitute: 1 cup granulated sugar plus 1/4 cup water

Egg, 1 whole

Substitute: 2 egg whites. Or, 2 egg yolks. Or, 1/4 cup frozen egg product, thawed

Flour, cake, 1 cup

Substitute: 1 cup minus 2 tablespoons all-purpose flour

Flour, self-rising, 1 cup

Substitute: 1 cup all-purpose flour plus 1 tsp. baking powder, 1/2 tsp. salt, and 1/4 tsp. baking soda

 

Fruit liqueur, 1 tablespoon

Substitute: 1 tablespoon fruit juice

 

Gingerroot, grated, 1 tsp.

Substitute: 1/4 tsp. ground ginger

Half-and-half or light cream, 1 cup

Substitute: 1 tablespoon melted butter plus enough whole milk to make 1 cup

 

Honey, 1 cup

Substitute: 1-1/4 cups granulated sugar plus 1/4 cup water

 

Mascarpone cheese, 8 ounces

Substitute: 8 ounces regular cream cheese

 

Milk, 1 cup

Substitute: 1/2 cup evaporated milk plus 1/2 cup water. Or 1 cup water plus 1/3 cup nonfat dry milk powder

 

Molasses, 1 cup

Substitute: 1 cup honey

 

Sour cream, dairy, 1 cup

Substitute: 1 cup plain yogurt

Sugar, granulated, 1 cup

Substitute: 1 cup packed brown sugar

 

Whether you're making an emergency substitution or experimenting with a new flavor, follow these suggestions for spice alternatives. As a general rule, start with half of the amount the recipe calls for (unless directed otherwise), and add the spice until it suits your taste.

 

Allspice: Cinnamon; dash nutmeg; or dash cloves

 

Aniseed: Fennel seed or a few drops anise extract

 

Cardamom: Ginger

 

Chili powder: Dash bottled hot pepper sauce plus a combination of oregano and cumin

 

Cinnamon: Nutmeg or allspice (use only 1/4 of the amount)

 

Cloves: Allspice; cinnamon; or nutmeg

 

Cumin: Chili powder

 

Ginger: Allspice; cinnamon; mace; or nutmeg

 

Mace: Allspice; cinnamon; ginger; or nutmeg

 

Nutmeg: Cinnamon; ginger; or mace

 

Saffron: Dash turmeric (for color)

 

Basil: Oregano or thyme

 

Chervil: Tarragon or parsley

 

Chive: Green onion; onion; or leek

 

Cilantro: Parsley

Italian seasoning: Blend of any of these: basil, oregano, rosemary, and ground red pepper

 

Marjoram: Basil; thyme; or savory

Mint: Basil; marjoram; or rosemary

Oregano: Thyme or basil

Parsley: Chervil or cilantro

Poultry seasoning: Sage plus a blend of any of these: thyme, marjoram, savory, black pepper, and rosemary

Red pepper: Dash bottled hot pepper sauce or black pepper

Rosemary: Thyme; tarragon; or savory

Sage: Poultry seasoning; savory; marjoram; or rosemary

Savory: Thyme; marjoram; or sage

Tarragon: Chervil; dash fennel seed; or dash aniseed

Thyme: Basil; marjoram; oregano; or savory

SUGARED AND SPICED NUTS

Crisp-coated frivolities -- hazelnuts or walnuts gussied up with a little sugar and a little spice. Makes about 11/2 pounds

 

1 egg white

1 tablespoon water

1 pound hazelnuts or walnut halves, or 1/2 pound of each

2/3 cup superfine or Baker's Sugar

2 teaspoons ground cinnamon

1 teaspoon salt

3/4 teaspoon ground ginger

3/4 teaspoon ground allspice

1/2 teaspoon ground coriander

 

Preheat oven to 250 degrees. Whisk the egg white and water together until the mixture is foamy. Stir in the nuts; mix well. Pour into a sieve and drain for 3 minutes.

 

Combine the sugar, cinnamon, salt, ginger, allspice and coriander in a paper bag; gather the neck of the bag and shake the bag to mix them. Add the drained nuts and shake the bag vigorously to coat them with the sugar and spices.

 

Spread the nuts on 2 baking sheets, making sure they do not touch. Place one baking sheet on an oven rack in the lower third of the oven and the other baking sheet on an oven rack in the upper third; bake nuts for 15 minutes, then stir them and spread them out again.

 

Lower the oven temperature to 225 degrees and continue to bake the nuts, stirring occasionally, until they are well-dried and crisp, about 11/4 hours longer. Midway through the baking, switch the shelf positions of the 2 pans.

 

Turn off the oven and let the nuts cool with the oven door open.

 

Store the completely cooled nuts in airtight containers. They will keep for a few days at room temperature; 3 weeks refrigerated; or 6 months frozen.

SWEET WARM POLENTA

WITH MASCARPONE CHEESE AND MAPLE SYRUP

Makes 6 to 8 servings

 

1 recipe soft Basic Polenta (see accompanying recipe)

3 tablespoons firmly packed brown sugar

1 tablespoon butter

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon freshly grated nutmeg

1/2 cup raisins (optional)

1/2 cup Mascarpone cheese

2 tablespoons maple syrup

 

Prepare Basic Polenta to soft stage as directed in accompanying recipe (cook for 10 minutes); remove pan from the heat. Stir in the brown sugar, butter, spices and raisins, if desired. Let cool slightly. Spoon the mixture into 6 to 8 dessert dishes. Top each with mascarpone cheese and drizzle with maple syrup

 

THAI FRIED RICE

(KHAO PAD)

Adapted from "Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia" by Jeffrey Alford and Naomi Duguid. Makes 1 serving

 

Fried rice is very accommodating. If you have a little tomato or spinach or other greens, finely chop them and add after you've begun to stir-fry the rice.

 

Many people like to eat a fried egg on top of their fried rice. Wipe out your wok, heat about 2 teaspoons of oil and quickly fry the egg, then turn it out onto the rice. It's delicious.

 

2 tablespoons peanut oil

4 to 8 cloves garlic, minced (or even more if not using optional ingredients)

1 to 2 ounces thinly sliced boneless pork (optional)

2 cups cold cooked rice (preferably Thai jasmine)

2 green onions, trimmed, slivered lengthwise and cut into 1-inch lengths (opt)

2 teaspoons Thai fish sauce, or to taste

Garnish and accompaniments:

About 1/4 cup fresh cilantro leaves

About 6 thin cucumber slices

1 small green onion, trimmed (optional)

2 lime wedges

1/4 cup Thai Fish Sauce With Hot Chilies (recipe follows)

Heat a large, heavy wok over high heat. When it is hot, add the oil and heat until very hot. Add the garlic and stir-fry until just golden, about 20 seconds. Add the pork, if using, and cook, stirring constantly, until all the pork has changed color completely, about 1 minute.

 

Add the rice, breaking it up with wet fingers as you toss it into the wok. With your spatula, keep moving the rice around the wok. At first it may stick, but keep scooping and tossing it and soon it will be more manageable. Try to visualize frying each little bit of rice, sometimes pressing the rice against the wok with the back of your spatula. Good fried rice should have a faint seared-in-the-wok taste. Cook for about 11/2 minutes. Add the slivered green onions, then the fish sauce, and stir-fry for 30 seconds to 1 minute.

 

Turn out onto a dinner plate and garnish with the coriander. Lay a row of cucumber slices, the remaining green onion, and the lime wedges around the rice. Squeeze the lime onto the rice as you eat it, along with the Thai Fish Sauce With Hot Chilies -- the salty, hot taste of the sauce brings out the full flavor of the rice.

TOFFEE CRUNCH COOKIES

makes 4 1/2 to 5 dozen cookies

 

Parchment paper

9 (1.4-ounce) Heath bars, cut into fine chunks or 11/2 cups Heath bits (toffee

chips)

1 cup chopped almonds

2 3/4 cups all-purpose flour

1/4 cup cake flour

1 1/4 teaspoons salt

3/4 pound unsalted butter, softened

1 1/3 cups granulated sugar

2 teaspoons vanilla

1 egg

 

In a dry skillet set over medium heat, toast the chopped almonds until golden, about 5 minutes. Stir occasionally. Transfer to a bowl and cool.

 

Sift together the all-purpose and cake flours and the salt. With an electric mixer, cream together the butter and granulated sugar until light in color and fluffy. Beat in vanilla and egg until well blended. Add the dry ingredients, mixing well. Work in the almonds and toffee chunks with your hands.

 

Line several baking sheets with parchment paper. Drop tablespoons of the dough in mounds 2 inches apart. Bake in a preheated 350-degree oven 15 minutes, until golden around the edges.

 

Remove from oven; after 1 minute transfer to racks and cool. Store in an airtight container or wrap well and freeze for longer storage.

TURKEY AND GREEN BEAN ALMONDINE

 

1 (36-oz.) package STOUFFER'S(r) frozen Family Style Favorites Green Bean

Mushroom Casserole, defrosted according to package directions

3 cups diced, cooked turkey or chicken

3 cups seasoned croutons

1/2 cup milk

2 teaspoons Dijon mustard

1/2 cup shredded Swiss cheese

1/4 cup sliced almonds

 

PREHEAT oven to 400° F.

 

COMBINE green bean mushroom casserole, turkey, croutons, milk and mustard in large bowl; transfer to a 13 x 9-inch baking dish. Top with almonds.

 

BAKE for 30 to 35 minutes or until heated through. Serves 8

VANILLA BRANDY

Adapted from "Art of Preserving" by Jan Berry

If you plan to give away this wonderful brandy, include a note stating that it's a delight to have in the pantry, to pour over Christmas cakes and hot puddings, and that a few drops of it in espresso coffee drinks is divine.

 

2 fresh vanilla beans

3 cups brandy (the finer the brandy, the better the flavor)

Place the vanilla beans in a bottle of brandy. Seal the bottle, label it and allow it to infuse for at least 6 weeks. As the vanilla-flavored brandy is used up, keep topping it with more brandy (although at some point, the flavoring effects of the vanilla will reach a point of no return).

VEGGIE GUMBO

16 ounces Vegetables -- frozen "Gumbo" variety

12 ounces Tomato Sauce

1/4 teaspoon Salt

1/4 teaspoon Celery Seeds

1 teaspoon Chili Powder

2 teaspoons Worcestershire Sauce

1/4 teaspoon Black Pepper -- freshly ground

1 clove Garlic -- more or less

1 teaspoon Oregano

2 cups Rice, cooked

Note: If you cannot find frozen "Gumbo" vegetables, a comparable quantity

of frozen okra, bell peppers, celery, and onions will work just fine.

Mix together all ingredients and simmer in a large skillet or Dutch oven,

until the okra is tender- (5-15 minutes). Serve over rice.

WALNUT CRUNCH PUMPKIN PIE

Looking for a decadent but comforting dessert this holiday season? Try this simple twist on the traditional pumpkin pie -- nuts in the filling and a caramelized nut topping. Makes 8 servings

 

11/4 cups coarsely chopped walnuts

3/4 cup firmly packed brown sugar

1 unbaked 9-inch deep-dish pie shell

1 15-ounce can solid-pack pumpkin

1 12-ounce can evaporated milk

3/4 cup granulated sugar

2 eggs, lightly beaten

11/2 teaspoons pumpkin pie spice

1/4 teaspoon salt

3 tablespoons butter, melted

Ice cream (optional)

 

Preheat oven to 425 degrees.

 

Combine walnuts and brown sugar in a small bowl. Place 3/4 cup nut-sugar mixture in bottom of pie shell.

 

Combine pumpkin, evaporated milk, granulated sugar, eggs, pumpkin pie spice and salt in medium bowl; mix well. Pour into pie shell.

 

Bake for 15 minutes. Reduce temperature to 350 degrees; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack.

 

Combine butter and remaining nut-sugar mixture; stir until moistened. Sprinkle over cooled pie. Broil for 2 to 3 minutes or until bubbly. Cool before serving. Serve with ice cream, if desired.

WHIPPED CREAM FROSTING

Yield: 10 servings

2 cups Whipping cream

2 tbsp Powdered sugar

1 tsp Vanilla extract

Combine all ingredients in a medium mixing bowl; beat until firm peaks form.

Yield: 4 cups. From Southern Living

WHISKEY BRAISED APPLESAUCE

From "Prime Time Emeril" by Emeril Lagasse

Believe me, this applesauce is a long way from that stuff your mom made. This is the grown-up kind, and, boy, does it ever go well with the pork chops. This is also excellent served with turkey, and the recipe can be easily doubled to feed a crowd. Makes about 2 cups

 

8 tablespoons (1 stick) unsalted butter, cut into 8 pieces, plus 1 tablespoon

11/2 tablespoons finely chopped fresh ginger (from about a 2-inch piece)

6 Granny Smith apples (about 3 pounds), peeled, cored, and coarsely chopped

1 cup bourbon

1 cup packed dark brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

 

1. Melt 1 tablespoon of the butter in a medium, heavy saucepan over medium-high heat. Add the ginger and cook, stirring, for 1 minute. Add the apples, bourbon, brown sugar, cinnamon, and salt. Simmer, uncovered, over medium-low heat until the apples are very tender, about 45 minutes.

 

2. Puree the mixture in a blender or food processor. Return the puree to the saucepan and place over medium heat. Whisk in the remaining butter, 1 tablespoon at a time. Serve immediately, or cover and keep warm until ready to serve.

 

Editor's note: This made 3 cups when tested. Also, cook puree over low heat so it doesn't scorch. If you make this ahead and refrigerate it overnight, it will thicken up. Gently reheat until warm. This applesauce is part of the recipe for Andouille-Stuffed Double-Cut Pork Chops With Whiskey-Braised Applesauce.

WHITE RANCH BREAD MIX

 

3 1/4 cups Flour

1/3 cup Dry Milk

2 Tbsp. Sugar

1 1/2 tsp. Salt

1 Tbsp. Powdered Ranch Dressing Mix

2 1/4 tsp. Active Dry Yeast

Place ranch dressing mix into a small zip baggie and set aside. Do the same with yeast, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggies of dressing mix and yeast on top of mix and apply lid. To make the bread later, you will need the following additional ingredients:

1 1/8 cup Water

1 Egg, beaten

1/4 cup Vegetable Oil

Place all ingredients into bread pan, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select "White", desired color, rapid or normal baking cycle and loaf size. Select delay option, and press Start.

 

SHALOM FROM SPIKE & JAMIE



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