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

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Recipes from Spike & Jamie

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Contents Disk 272

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 STRESS FREE THANKSGIVING

APPLE BUTTER

APPLE CRANBERRY PIE`

APPLE FILLED SWEET POTATO NESTS

BAKING WITH FRESH PUMPKIN

BASIC CHOCOLATE CANDY DOUGH

BASIC SAN FRANCISCO MARINADE

CHERRY TOMATOES STUFFED

CHICKEN CHARLEMAGNE

CHOCOLATE CARAMEL CANDY

CINNAMON SUGAR PECANS

CITRUS SOUTHWEST CHICKEN

CORN BREAD STUFFING

CRAN APPLE BREAD

CRANBERRY CHICKEN

CRANBERRY JELLO SALAD

CRANBERRY SALAD

CREAM CHEESE COOKIES

CREAM CHEESE CROCK POT CHICKEN

CREAMED TURKEY AND FALL

CROCK POT DRESSING

DEVILED PEAS IN TOAST CUPS

DIWALI GULAB JAMUN

DIWALI KHEER

DIWALI MEETHE CHAWAL

DOWN SOUTH SWEET POTATO PIE

FESTIVAL HIGHLIGHTS SWEET TREATS

GINGERED SWEET POTATOES

GUAVA CHEESE FLAN

HAGGERTY

HEAVENLY GARLIC BAGEL MIX

IRISH COFFEE

MALTED FUDGE CHUNKS

MICROWAVE FUDGE

MINCEMEAT PIE

ORANGE AND PEANUT SWEET POTATOES

ORANGED CRANBERRY SAUCE

ORANGES WITH LEMON CURD

PEACHY TIME TENDERLOIN

PEANUT BUTTER FUDGE

PEANUT BUTTER ROLL CANDY

PECAN TOPPING FOR PUMPKIN PIE

PERSIMMON BREAD I

PERSIMMON BREAD II

PERSIMMON BREAD III

PERSIMMON BREAD IV

PERSIMMON BREAD V

PRALINE CRISPED SWEET POTATOES

PROSCIUTTO AND MELON

PRUNE AND OLIVE CHICKEN

RAISIN SOUR CREAM PIE

SUFGANIOT

SUGAR FREE APPLE CRANBERRY PIE

SWEET POTATO CASSEROLE

SWEET POTATO LATKES

SWEET POTATOES IN TANGY SAUCE

WALNUT RUM PIE

WHITE SAUCE

WHOLE GRAIN STUFFING

WILD RICE STUFFING

 

 

 

 

 

 

 

A STRESS FREE THANKSGIVING

Thanksgiving dinner is the biggest meal of the year, and if you start getting ready early, your feast can be as perfect, and you can be as relaxed, as the Thanks-giving scenes you've been covetously gazing at in glossy magazines and television commercials. While there are some things, like roasting the turkey, that just can't be done until the last minute, many things can be done days or even weeks in advance. With complete shopping and prep lists, and a freezer full of side dishes and pies, the big feast will come off without a hitch!

 

Lists, lists, lists! Start making lists early, and you will save yourself a panic attack down the road. First, plan the menu. Next, make a list of all the kitchen equipment, serving dishes and utensils you'll need for each thing. If you don't have the pans, bowls and platters you need, buy or borrow them now. If you notice that most of your menu needs to be prepared in the oven, consider choosing different recipes that can be prepared on the stovetop, in your slow cooker, that don't need cooking at all, that can be prepared ahead of time, or that you can ask one of your guests to bring. Next comes the shopping list. Keep this one with you at all times for the next several days so every time you remember an additional item you can scribble it down. After the shopping list comes the kitchen timeline and preparation schedule. Work backwards from the time you would like to serve dinner.

Get Everyone Involved! Let each member of the family in on planning the menu. Everyone has favorite dishes they look forward to; you may even be surprised to realize there are some dishes that nobody likes. If people participate in the decisions, they'll be more excited about helping, too. Make lists of what each person can do to prepare. If your invited relatives and friends offer to bring something for the dinner, let them. If they don't offer, ask them. Appetizers, bread, salads, dessert and beverages all make good bring-along dishes.

Freeze! You can start your cooking now! Here are some things that will freeze beautifully: Bread or bread dough, piecrust dough, unbaked fruit pies, baked pumpkin pies, cooked sweet potato or squash casseroles, cheesecakes, soup, cranberry sauce and turkey stock (made with separately purchased legs and wings). Most frozen items will need a day to thaw in the refrigerator, then all you need to do is heat and serve them as usual.

 

APPLE BUTTER

 

4 lbs apples, quartered & stems removed (will be about 4 cups pureed)

1 quartered quince (if you can get one - if not, proceed without quince)

1 cup apple juice

 

Bring to boil and simmer until apples are soft. Puree in Foley Food Mill.

Add:

1/2 cup brown sugar for each cup of puree

 

Mix well, transfer to cooking pot - use a deep pot, because apple butter spits!

To contents of pot, add

 

3 tsp cinnamon

1 1/2 tsp cloves

1/2 tsp allspice

zest and juice of one lemon

 

Cook until thick. Test by putting a bit onto a saucer, and if there is no rim of

liquid showing around the edge after about 10 minutes, it is done. During the

time you are cooking the puree, in another pot, boil the jars you will use.

 

When the puree is done, drop the seal disks into the water. Remove your jars to a clean, folded towel, and fill them, one at a time, from the pot (ladle in the apple butter, leaving about 1/2 inch space at the top); slip the sealing disk onto the top; turn the rings fairly tightly.

 

Check the seals after about two hours cooling time. When you flick the disk, if it

says "tink" then the jar is sealed. If it says "bonk" the jar is not sealed, and should be stored in the fridge.

 

APPLE CRANBERRY PIE

 

1 double batch flaky pie dough (see sidebar)

3 pounds tart apples, such as Granny Smith, peeled, cored and cut into wedges

1 (12-ounce) bag fresh cranberries, rinsed, drained and picked over

1 cup packed light brown sugar

2 tablespoons flour

1/2 teaspoon ground cinnamon

2 tablespoons unsalted butter

Milk and granulated sugar, for finishing

 

Prepare and chill flaky pie dough.

 

To prepare filling: Combine apple wedges and cranberries in large mixing bowl. In separate bowl, mix brown sugar, flour and cinnamon.

 

Toss with fruit in bowl.

 

For bottom crust: Lightly flour work surface and dough and roll dough to 12-inch disc. Fold dough in half and place in 9-inch Pyrex pie pan. Unfold dough and press firmly into pan. Trim away excess dough at edge of pan. Spread fruit mixture evenly in pie shell.

 

For top crust, lightly flour work surface and dough and roll dough to 12-inch disc. Place over filling and flute edges of dough. Cut vent holes in top of crust.

 

Bake on middle rack at 400 degrees about 40 minutes until crust is well-colored. Cool slightly. Serve warm or at room temperature.

 

APPLE FILLED SWEET POTATO NESTS

 

A great new way to serve sweet potatoes at your holiday gatherings! Served with roast turkey, chicken or pork, these are sure to be the start of a new family tradition.

1 (12-oz.) package STOUFFER'S(r) Harvest Apples, defrosted according to package directions

1 (22-oz.) can sweet potatoes or yams, drained

2 eggs

2 tablespoons butter

1 tablespoon sugar

1/2 teaspoon vanilla extract

1/4 teaspoon ground nutmeg

 

PREHEAT oven to 400°F. Lightly grease a baking sheet.

 

WHIP sweet potatoes until smooth in a large mixing bowl. Add eggs, butter, sugar, vanilla extract and nutmeg; beat until well combined. Season to taste with salt.

 

SPOON mixture onto prepared baking sheet, forming 6 mounds, 2 inches apart. Make a depression in each mound using back of a spoon to form a shell. Fill centers of shells with escalloped apples. BAKE for 30 minutes.

 

BAKING WITH FRESH PUMPKIN

 

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

 

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

 

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

 

Baking Method

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

 

Boiling Method

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

 

Microwave Method

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

 

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

 

BASIC CHOCOLATE CANDY DOUGH

1/2 c butter

1 c sugar

1 egg

2 squares unsweetened chocolate

1/3 c milk

1 t vanilla

2 c flour

1/2 t baking powder

1/2 t salt

1 c chopped pecans (optional)

Mix butter, sugar, egg, chocolate, milk and vanilla. Mix remaining

ingredients on low speed to soft dough.

 

 

BASIC SAN FRANCISCO MARINADE

 

3 Tbsp soy sauce

2 Tbsp sherry, orange juice, brandy, or vinegar

1 to 3 tsp Chinese 5 powder

1 to 2 tsp honey

1/2 tsp garlic powder

white pepper to taste

 

Whisk, and coat 1 lb thinly sliced meat. Cover and refrigerate until time to cook.

 

BUFFALO TURKEY SALAD

serves 4

 

1/2 cup crumbled Roquefort cheese

1/2 cup half-and-half cream

1/2 cup mayonnaise

teaspoon hot pepper sauce

2 cups 1/2-inch cubes white or dark cooked turkey meat

Lettuce leaves

Crumbled Roquefort cheese

 

In medium bowl, combine cheese with half-and-half until well blended. Stir in mayonnaise and hot pepper sauce. Add turkey and toss until well coated with dressing.

 

Serve salad on lettuce leaves with a little more Roquefort crumbled on each serving.

 

Don't let calamities spoil your holidays

November 18, 2001 Posted: 09:40:09 AM PST,

THE CHARLOTTE (N.C.) OBSERVER

 

It is Thanksgiving Day. Catastrophes are hovering, just waiting to strike. When they do, where do you turn?

 

Turn to yourself. Whatever calamity befalls you, you can fix it ...

 

Pumpkin pie cracks: "Put whipped cream on it in the kitchen and bring it out," says food stylist Jeanne Voltz. "Use a whole layer or dollops -- no one will ever know." For over-browned pie, she sifts powdered sugar over the top. "Just think of it as caramelized."

 

Burned rolls: Gently rub the bottoms on a cheese grater.

 

Burned rice: Spoon the unburned rice into a clean pan, leaving the burned rice behind. Add hot water, bring to a simmer, cover and finish cooking over low heat until tender. To get rid of lingering burned taste, place bread on the cooked rice, cover and let stand 10 to 15 minutes. Discard the bread.

 

Overcooked vegetables: "Puree them with a little cooked rice," says Voltz. "It doesn't turn to an absolute soup; it still has some shape. Put it in a casserole dish and sprinkle it with cheese or bread crumbs with a little lemon juice or lemon zest." Then heat it up and call it a casserole.

 

Limp celery: Cut off the bottoms and stand the stalks in a glass of ice water. Refrigerate for two hours.

 

Gravy: If it's lumpy, strain it through a sieve or fine-mesh strainer. If it doesn't thicken, make a slurry of 1 tablespoon cornstarch and 2 tablespoons water or broth, stir in and bring to a boil. Or make a paste of equal parts flour and butter. Pinch off pieces and stir in as it boils, until it thickens.

 

Whipped cream: If you whip too long and it starts to separate, stir in a little cream or milk until it's smooth. To hold it a few hours, spoon into a strainer, place the strainer over a bowl, then cover with plastic wrap and refrigerate. Whisk gently just before using.

 

Dry cake: Cut off the sides and top and brush with a simple syrup (half-sugar, half-water, heated until sugar dissolves; add a little liqueur if you like). Top with whipped cream, jam or even cranberry sauce.

 

Burned cake: Slice off the burned edges and top. Slice remaining cake into cubes. Layer cake cubes, instant vanilla pudding and sweetened whipped cream in a deep, preferably clear, bowl. Top with whipped cream and grated chocolate or a dusting of cocoa. Voila -- it's trifle.

 

Stained tablecloths: For gravy, soak in cold water, treat with an enzyme pre-soak or a pre-wash spray, then launder. For red wine, blot the stain, cover with a thick layer of salt, then rinse well with cold water and launder.

 

CHERRY TOMATOES STUFFED

WITH SMOKED TROUT MOUSSE

 

24 cherry tomatoes

1/2 cup heavy cream

1 small smoked trout, about 1/2 pound (see note)

2 dashes Tabasco sauce

Freshly ground white pepper

1 bunch chives, finely chopped

 

Cut a tiny slice off the bottom of each tomato, so it will stand up. Then cut about 1/4 off the top of each tomato. Using a melon-baller, scoop out seeds. Turn tomatoes upside down on paper towel to drain for a few minutes.

 

For the mousse: Remove skin and bones of trout; put fish in the bowl of a food processor or blender. Add the Tabasco and pepper to taste. Process until smooth. (Resulting mixture will be dry.)

 

Beat cream until it holds stiff peaks. Stir fish into the cream, gently but thoroughly. Chill for one to 24 hours.

 

Using a pastry bag, pipe a portion of mousse into each tomato. Garnish with a sprinkle of finely chopped chives.

 

Note: For variation, use smoked salmon mousse.

 

CHICKEN CHARLEMAGNE

3 1/2 pounds chicken -- cut up, skinned

Salt and pepper

1/4 cup butter or margarine

8 green onions -- sliced

1/2 cup sliced celery

1 carrot -- scraped and cut into 1/2-in slices

1 cup beer

14 1/2 ounces canned tomatoes -- undrained

1/4 teaspoon dried thyme

1 bay leaf

2 tablespoons all-purpose flour

1/4 cup water

Sprinkle chicken with salt and pepper. Melt butter in a large skillet; add

chicken, and cook until browned on all sides. Remove chicken, reserving

drippings in skillet.

Add green onions, celery, and carrots to drippings; sate 2 to 3 minutes. Add

beer, tomatoes, thyme, and bay leaf; bring to a boil. Return chicken to

skillet. Cover, reduce heat, and simmer 40 to 45 minutes or until chicken is

done. Place chicken on serving platter.

Dissolve flour in water; gradually stir flour mixture into liquid in

skillet. Cook over medium heat, stirring constantly, until thickened and

bubbly. Remove bay leaf, and pour sauce over chicken. Serve over hot rice.

Yield: 4 servings.

 

CHOCOLATE CARAMEL CANDY

 

1/2 chocolate candy dough

18 vanilla caramels cut in half or 18 candied cherries, cut in half

1 1/2 cups confectioner's sugar

1 sq unsweetened chocolate

2 Tbsp light corn syrup

2 to 3 Tbsp hot water

Chill dough 1 to 2 hours. Heat oven to 400 degrees. Mold dough by rounded

teaspoonfuls around caramel halves. Place on ungreased baking sheet. Bake

about 7 minutes until set. Cool. Blend sugar, chocolate, corn syrup and

water. Swirl cookies in chocolate glaze.

CINNAMON SUGAR PECANS

1 egg white

1 teaspoon water

1/2 cup sugar

1/2 teaspoon cinnamon

1/2 teaspoon salt

2 cups pecans

Beat egg white and water until frothy. Mix sugar, cinnamon and salt

together. Stir into egg white mixture. Toss with pecans. Bake on a

greased cookie sheet at 200 degrees for 1 hour, stirring every 15 minutes.

 

CITRUS SOUTHWEST CHICKEN

The delicious seasonings of southwest cuisine are paired with the sweet citrus flavor of fresh oranges in Lazy-Day Citrus Southwest Chicken.

 

1 package McCormick(r) Grill Mates(r) Southwest Marinade

1/3 cup olive oil

juice of 1 orange

1 teaspoon grated orange peel

2 pounds boneless, skinless chicken breasts

 

1. Combine first 4 ingredients in self-closing plastic bag. Add chicken. Close bag. Turn bag to coat chicken evenly. Refrigerate 30 minutes or longer for extra flavor.

 

2. Remove chicken from marinade. Grill or broil 5-7 minutes per side. Baste once with remaining marinade. Discard leftover marinade.

 

Variation: May substitute chicken parts for boneless chicken breasts.

 

 

CORN BREAD STUFFING

WITH KALE AND GREEN CHILIES

makes 7 cups (14 half-cup servings)

 

1 tablespoon canola oil

11/4 cups finely chopped (1 medium) onion

1 cup finely diced celery (about 2 stalks)

2 cups chopped fresh small-leaf kale, or 10-ounce package frozen (see note)

1/2 cup minced flat-leaf parsley

11/2 teaspoons dried thyme, or to taste

1 teaspoon dried cilantro, or to taste

teaspoon Liquid Smoke, or to taste (optional)

6 cups crumbled stale corn bread, or commercially prepared corn-bread stuffing

mix (see note)

1/2 cup finely chopped canned green chilies

1/4 cup chopped roasted peanuts or pecans

Salt and freshly ground black pepper, to taste

3 cups (about) canned nonfat, reduced-sodium chicken broth, heated until hot

Salt and freshly ground pepper to taste

4 to 9 whole kale leaves, well washed, for garnish

 

Preheat oven to 325 degrees. Heat a large, nonstick pan over medium-high heat until very hot. Place oil in pan and heat until very hot. Add onion and celery and sauté until onion is transparent and mixture is golden. Add kale and stir until wilted (if using fresh) or until hot (if using frozen).

 

Stir in parsley, thyme, cilantro and Liquid Smoke (if using).

 

Cook mixture until kale is bright green. Remove from heat. Place crumbled stale corn bread (or corn-bread stuffing mix) in large bowl.

 

Stir in vegetable mixture, chilies and nuts until well combined.

 

Add salt and pepper to taste. Tossing gently so stuffing does not get compacted, and constantly so liquid is evenly distributed, add enough hot broth until mixture is moist but not wet. (Depending on type of stuffing mix used, additional broth may be needed.) Taste and adjust seasonings, if needed. If stuffing seems dry, add more hot broth, if desired.

 

To bake stuffing: Lightly coat a shallow baking pan with canola oil spray and transfer stuffing to 9-by-13-inch pan. Using canola oil spray, lightly coat the dull side of a sheet of foil large enough to seal pan. Cover and seal baking pan with foil (shiny side out) and bake about an hour. If less moist stuffing with a slightly crisp top is desired, remove foil halfway through baking time.

 

Serve immediately or store, tightly covered, in refrigerator for up to two days. Reheat chilled stuffing before serving. When ready to serve, remove stems from whole kale leaves and arrange along sides of serving dish. Spoon stuffing in center of dish so it is slightly mounded.

 

Note: Two 8-ounce boxes of a commercial corn-bread mix may be needed to produce enough corn bread. Crumble baked corn bread and allow crumbs to completely dry before measuring. If using fresh kale, wash it well and discard stems before chopping. If using frozen kale, defrost and squeeze out excess moisture before chopping.

 

CRAN APPLE BREAD

 

The aromas of cranberries, apples and cinnamon will mingle in your kitchen when you bake this colorful fruit bread. Simply sprinkle thawed bread dough with fruits, cinnamon and sugar, roll it up and tuck it into a pan. Voilà!

 

1 16-oz. frozen bread dough, thawed

1/3 cup fresh or frozen cranberries, chopped

1 large apple, peeled, cored and diced

1 tablespoon ground cinnamon

1 teaspoon sugar

 

Place dough on a floured surface. Roll out to about 1/2-inch thick.

 

Spread with cranberries and apple; sprinkle with cinnamon and sugar. Roll up jellyroll fashion, tucking ends in as you roll.

 

Grease a 9x5x3-inch loaf pan; place dough into pan. Cover with a tea towel; allow to rise in a warm place for about 1 hour or until doubled in bulk.

 

Meanwhile preheat oven to 350°F. Bake about 30 minutes or until golden brown.

 

Cooking Tips

To make individual breads, roll up as in above directions but roll into a longer, thinner roll. Cut segments to about 1-inch thick and place each roll, cut side down onto a greased cookie sheet. Bake at 350°F for 10-15 minutes.

 

CRANBERRY CHICKEN

Makes 6 servings

 

6 skinless, boneless chicken breasts

1 1/2 (1 ounce) packages dry onion soup mix

1 (16 ounce) can jellied cranberry sauce

1 cup French dressing

 

1 Place chicken breasts in a glass or other non-reactive casserole dish.

2 In a mixing bowl, combine the soup mix, cranberry sauce, and dressing. Pour over the chicken breasts. Cover with plastic wrap, and refrigerate for at least 8 hours.

3 Cover loosely with foil. Bake at 350 degrees F (175 degrees C) and bake for 1 hour and 15 minutes, or until done.

 

CRANBERRY JELLO SALAD

 

2 small or 1 large box Raspberry Jell-O

1 can crushed pineapple, drained, save juice

1 can whole cranberries

1/2 cup small pecan nut pieces

1/2 cup minced celery or more

Make Jell-O as directed, using the pineapple juice as part of the cool water. Let set till partially solid. Add the rest of the ingredients and mix well. Let finish setting.

 

CRANBERRY SALAD

Mix the following three ingredients together and let sit overnight:

2 c. cranberries, ground

1 c. sugar

5 c. miniature marshmallows

Add:

2 c. grapes, halved (and seeded if necessary)

3 apples, diced

1 (8 oz.) tub frozen whipped topping

 

CREAM CHEESE COOKIES

(from cake mix)

1/4 cup butter or margarine, softened

1 package of (8oz) cream cheese softened

1 egg yolk

1/4 tsp vanilla

1 package (18.5 oz) yellow or devils food cake mix

Cream butter and cheese; blend in egg yolk and vanilla. Add cake mix( dry)

1/3 at a time, mixing well after each addition (if mixer is used add last third

of cake mix by hand). Cover and chill for 30 minutes. Heat oven to 375 deg.

drop by teaspoonfuls onto an un-greased baking sheet, Bake 8 to 10 minutes

or until light brown. Cool slightly before removing from cookie sheet.

CREAM CHEESE CROCK POT CHICKEN

4 pounds Chicken Thighs without skin -- ready to cook

2 tablespoons Butter or Margarine -- melted

1/2 teaspoon Black Pepper

1/2 teaspoon Salt

1 ounce Italian Salad Dressing Mix -- low salt

1 can Condensed Cream of Chicken soup

8 ounces Cream Cheese -- cubed

1/2 cup Chicken Broth

1 large Onion -- chopped

2 tablespoons Chicken Broth -- to cook onion

2 cloves Garlic -- minced

Brush chicken with butter and layer in crock pot with dry Italian seasoning

mix sprinkled on each layer. Cover and cook on low for 6-7 hours. About 45

minutes before done, brown the onion in the chicken broth and then add the

cream cheese, soup, salt & pepper and remaining chicken broth to the

saucepan. Add the minced garlic and stir all ingredients until smooth.

Pour sauce mixture over chicken in crock pot and cook an additional 30-45

minutes. Remove chicken to platter and stir sauce before putting in gravy

bowl.

*Freezing tips: To freeze this dish for later use, place cooled, finished

chicken into a large baking pan or oven-proof bowl, then pour finished sauce

over chicken. Cool, and freeze up to six months. To re-heat, thaw

overnight in refrigerator and then bake at 350 degrees F for 45 minutes to 1

hour.

 

CREAMED TURKEY AND FALL

VEGETABLES OVER WILD RICE

serves 6

 

6 tablespoons unsalted butter

3/4 cup chopped leeks, white parts only

3 medium carrots, peeled and cut into 1/2-inch dice

3 medium parsnips, peeled and cut into 1/2-inch dice

1 large fennel bulb, stalk cut off and bulb halved, cored and chopped

Salt

31/2 tablespoons flour

11/2 cups half-and-half

11/2 cups chicken or turkey stock

1/2 cup grated imported Parmesan cheese, preferably Parmigiano-Reggiano

1/4 teaspoon cayenne pepper

1/4 teaspoon freshly grated nutmeg

2 cups cooked

1/2-inch cubed turkey

11/2 cups wild rice

1 cup long-grain rice

1/4 cup chopped flat-leaf parsley

 

Melt 3 tablespoons of the butter in large heavy saucepan over medium-high heat.

 

When hot, add leeks, carrots, parsnips and fennel and cook, stirring, until softened, about 15 minutes.

 

Season vegetables generously with salt. Remove vegetables from pan and set aside.

 

Heat remaining 3 tablespoons butter in same pan over medium heat until hot, then add flour and stir constantly one minute. Do not let flour brown. Lower heat if necessary. Pour in half-and-half and stock and whisk constantly until mixture thickens and coats back of spoon, three to four minutes.

 

Stir in cheese, 3/4 teaspoon salt, cayenne and nutmeg.

 

Return vegetables to sauce along with turkey. Taste and adjust seasonings as needed. You may need more salt depending on whether stock was salted or not. (Creamed turkey and vegetables can be prepared a day ahead. Cool, cover and refrigerate. Reheat, preferably in large, shallow skillet, stirring, over low heat.)

 

Cook each rice separately according to package directions. Drain and toss together, seasoning with salt as needed (see Note).

 

To serve: Ladle mound of rice on each of six dinner plates. Stir half of the parsley into creamed turkey mixture, then ladle sauce over rice. Sprinkle each serving with some of the remaining parsley.

 

Note: If you buy wild rice in bulk and do not have cooking directions, cook in the following way: Add the 11/2 cups wild rice to 3 quarts boiling salted water and cook 30 to 35 minutes. Rice will double in size and still be somewhat crunchy when done. Remove and drain in strainer.

 

CROCK POT DRESSING

1 cup of butter

2 cups of chopped onion

1 cup of celery diced

2 - 8oz cans of mushrooms, undrained

12 to 13 cups of unseasoned bread crumbs

1/2 tsp salt

1/2 tsp garlic salt

1 tsp pepper

1 & 1/2 tsp poultry seasoning

1/2 tsp sage

1/2 tsp marjoram

2 - 14.5 oz cans of chicken broth

2 eggs, well beaten

Cook butter, chopped onions, & diced celery until translucent. Add the remaining ingredients and pack into the crock pot. Cook for 4 to 8 hours on low. Some serve this as an alternative to potatoes.

 

DEVILED PEAS IN TOAST CUPS

 

1/2 cup chopped onion

1/4 cup chopped green bell pepper

2 tablespoons butter or margarine -- melted

1/2 cup cream of mushroom soup -- undiluted

1 cup frozen English peas -- thawed

4 ounces pimientos -- drained

8 slices bread

 

Sauté onion and green pepper in butter until tender; remove from heat. Stir

in soup, peas, and diced pimiento; spoon into greased 1-quart baking dish.

Bake at 350 degrees F. for 25 minutes.

 

Remove crusts from bread; press each slice into a 6-ounce custard cup. Bake

at 350 degrees F. for 20 minutes or until lightly browned; remove from oven.

 

Remove toast cups from custard cups; fill each with pea mixture. If desired,

sprinkle with paprika or garnish with more pimiento pieces. 8 servings.

 

GULAB JAMUN

Makes 16

For the syrup:

3 cups water

2 cups sugar

10 cardamom pods, shelled and seeds ground

For the dough:

1/2 cup oil, for frying

1 cup Bisquick

1 cup non-fat dry milk

1/2 cup whipping cream

 

For syrup: Mix and heat water, sugar and cardamom. Boil over slow heat for about 15 to 20 minutes until mixture thickens. Remove from heat and set aside to cool.

 

For dough: In a small pot, heat oil over medium heat. In a medium bowl, mix Bisquick, dry milk and whipping cream to make a soft dough. Divide dough into 16 parts. Take each part and roll with your hands into a small ball. Fry 3 to 4 at a time until light brown. Remove from oil. Place on a paper towel to remove excess oil. Immerse dough in sugar syrup overnight. Serve warm or cold.

 

DIWALI KHEER

Serves 6

7 cardamom pods

1 quart milk

1/4 cup rice

3/4 cup sugar

1 teaspoon kewra essence (see Note)

10 almonds, chopped in long, thin slivers

20 raisins

Shell the cardamom pods. Grind seeds finely and discard shells.

 

In a large pot, add milk and rice together. Keep on a high heat, covered until mixture boils. Uncover; reduce heat to medium and stir frequently, taking care not to let mixture stick to bottom. Cook about 20 minutes. Add sugar and continue stirring for another 20 minutes. Add kewra essence and ground cardamom. Turn heat to low and cover, letting kheer simmer about 15 minutes. Top with chopped nuts and raisins. Serve hot or cold.

 

Slow cooker method: Put milk and rice in a slow cooker. Cover and set at low. Let it cook for about 4 hours, until mixture is thick and creamy. Add sugar and cardamom while mixture is still hot. Mix well; cover. Garnish with the almonds and raisins.

 

Note: Kewra essence -- which has a flowery, vanilla flavor -- is extracted from the flowers of the screwpine shrub. Available in bottles at Indian markets.

 

DIWALI MEETHE CHAWAL

(sweet rice)

1 cup basmati rice

1 pinch saffron threads

1/4 cup boiling water

2 cups water

1 small cinnamon stick

5 whole cloves

2 tablespoons extra virgin olive oil

1/4 teaspoon sea salt

1/2 cup jaggery (see Note) or light brown sugar

1 teaspoon crushed cardamom seeds

1/4 cup slivered almonds

1/4 cup raisins

 

Place rice in a strainer and rinse with cool water until water runs clear. Cover rice with water and set aside. Put saffron threads in a small bowl, pour 1/4 cup boiling water on them and soak about 10 minutes.

 

Drain rice. In a large saucepan, add rice, 2 cups of water, cinnamon, cloves, oil and salt and bring to a boil. Turn heat to low, cover and simmer 15 minutes. While rice is cooking, mix jaggery, cardamom and saffron water together in a pot and simmer until syrupy, about 7-8 minutes. Add syrup to cooked rice, along with almonds and raisins. Mix well. Cover and let sit for 10 minutes to let the flavors blend. Serve hot.

 

Note: Jaggery is thick, boiled sugar cane and is sold in solid form wrapped in plastic at Indian markets.

 

DOWN SOUTH SWEET POTATO PIE

 

8 ounces cream cheese, softened

1 1/4 cups sugar

2 large eggs

1 (15.5-oz.) can mashed yams, (see note)

1 (12-oz.) can evaporated skim milk

1 tablespoon pumpkin pie spice

2 (9-inch) deep-dish pie shells

2 cups coarsely chopped pecans

2/3 cup firmly packed light brown sugar

4 tablespoons butter, melted

 

Heat oven to 425º F.

 

Beat cream cheese with electric mixer until fluffy. Beat in sugar. Reduce mixer speed and add eggs, one at a time. Beat in yams, evaporated milk, and pumpkin pie spice.

 

Pour filling into pie shells. Bake pies 30 to 35 minutes until edges puff, crust browns, and custard is set.

 

Meanwhile, mix pecans, brown sugar and butter. Set aside. Remove pies from oven. Sprinkle with pecan mixture and return to oven 7 to 10 minutes longer, until topping is golden brown and crisp. Cool pies on rack completely. Garnish with whipped cream.

 

*Note: If mashed yams are unavailable, purée a drained 16-ounce can of whole yams in a food processor until smooth. [] Spike thinks you should peel, cook, and mash fresh yams. It is almost as fast as opening a can, and less expensive;

besides, fresh yams taste better than canned yams. In my opinion (which is worth just what you've paid for it- nothing -), almost everything cooked from fresh produce tastes better than canned.[]

 

FESTIVAL HIGHLIGHTS SWEET TREATS

BY ANITA PAUL, Special to the Mercury News

Diwali, the Festival of Lights, with its religious, cultural and social nuances, embodies the spirit of India. It has endured for thousands of years as a celebration of family, of life and of hope.

 

Celebrated by Hindus around the world, Diwali -- which this year falls on Nov. 14 -- marks the beginning of the Hindu new year. It is one of the biggest festivals of the Indian subcontinent.

 

According to Hindu legend, King Dashratha of Ayodhya in northern India had three wives and four sons. A day before the coronation of the eldest son, Rama, one of the queens demanded that her son be made king instead and that Rama be banished to the forest for 14 years. The king had promised that wife a favor, and Rama was forced to leave, taking his wife and younger brother with him. Soon after, King Dashratha died of a broken heart.

 

During his exile, Rama waged a war against the demons, killing their king, whom even the gods had thought invincible.

 

Diwali or Deepawali -- deepa means light, and avali means row -- gets its name from the diyas or small earthenware lamps that illuminated Ayodhya when the victorious Rama was welcomed home 14 years later. The festival also honors Laksmi, the goddess of wealth, who is said to travel to Earth on this day. Because she will not enter a dirty or dark home, preparations for Diwali begin weeks in advance with cleaning and fresh paint.

 

For the religious, Diwali is one of the holiest occasions. But prayers do not start until evening, and during the day, people dress in their finest new clothes to symbolize the renewal of life. They go out to greet neighbors, family and friends and exchange boxes of mithai, or sweets, and nuts. As dusk falls, the best part of the festival begins: Diyas lit in memory of Rama begin to twinkle in the twilight. These small lamps are a symbol of the victory of good over evil, of knowledge over ignorance. Then, it is time to prepare for pujas, or prayers, before the festival comes to a colorful close with fireworks.

 

As with all Indian festivals, food plays a key role. While dinner consists of numerous sumptuous entrees, Diwali would not be complete without mithai, described in Hindu scriptures as food of the gods.

 

The five ingredients that form the core of Indian sweets -- honey, milk, ghee (clarified butter), sugar and water -- are combined with spices, dried fruit and rose petals to create a variety of delicacies. In India and the Bay Area, you can buy dozens of types of mithai throughout the year from sweet shops.

 

In the Hindu pantheon, different gods are said to prefer different mithai. Vishnu, preserver of the world, and his consort, Laksmi, prefer an offering of rice cooked in milk. Ganesh, the elephant god of auspicious beginnings, is said to prefer ladoos, made from gram flour and sugar. There are gulab jamuns, the spongy brown dumplings swimming in sugar syrup that are frequently served in Indian restaurants, and rasogullas, soft cheesy balls in sugar syrup. But my favorite is kheer, fitting for Diwali since it uses all five of the ingredients for the food of the gods.

 

GINGERED SWEET POTATOES

 

Ginger's spice and the mild bite of green onions accentuate the sweet of the potatoes and raisins.

 

2 pounds sweet potatoes, peeled

2 green onions, chopped (white only)

1/2 cup heavy cream

1/2 teaspoon dried ground ginger

1/4 cup light corn syrup

2 tablespoons brown sugar

1 1/2 tablespoons chopped raisins

1 tablespoon CROSSE & BLACKWELL(r) Worcestershire Sauce

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/4 teaspoon dry mustard

 

Preheat oven to 325°F.

 

Cover sweet potatoes with water in a 3-quart saucepan and bring to a boil; reduce heat, and cook about 25 minutes or till tender. Drain. When cool enough to handle, slice into 1/2 inch thick slices. Set aside.

 

In a medium saucepan over medium heat, combine onions, cream, and ginger. Reduce heat; simmer 4 to 5 minutes. Stir in corn syrup, brown sugar, raisins, Worcestershire sauce, salt, pepper and dry mustard. Heat thoroughly, until thickened.

 

In a 2-quart casserole, arrange sliced potatoes. Pour sauce over potatoes. Bake for 15 to 20 minutes. Serve hot. Serve 8

 

GUAVA CHEESE FLAN

 

The combination of guava and cheese is commonly found in many Latin desserts. Although the exotic guava is not traditionally used in flans, this Guava Cheese Flan quickly became a McCormick test kitchen favorite and an extraordinary indulgence. Makes 8 servings

 

1 cup sugar

1/4 cup water

1 can (14 ounces) sweetened condensed milk

1 can (12 ounces) evaporated milk

5 large eggs

1/2 cup guava paste*

4 ounces cream cheese

1 tablespoon McCormick(r) Pure Vanilla Extract

 

1. Preheat oven to 350°F. Add sugar and water into a 9-inch cake pan. Stir until sugar is slightly dissolved. Place pan on stove over medium heat. Caramelize sugar, without stirring, until sugar turns a golden to golden brown color, about 10 minutes. Use an oven mitt to hold pan and swirl pan to coat bottom and sides with caramel. Place pan on cooling rack to cool and harden caramel slightly.

 

2. Meanwhile, place remaining ingredients in an electric blender. Blend until smooth.

 

3. Pour mixture into cooled and hardened caramelized pan; cover with aluminum foil. Set pan into a large shallow baking pan or bottom of broiler pan containing about 1-inch hot water. Bake 1 hour or until knife inserted in center comes out clean.

 

4. Remove pan from water bath and cool on wire rack. Carefully loosen sides of custard from pan with a knife. Cover and refrigerate 3 hours or until chilled. May be chilled overnight. To un-mold, invert pan onto a large shallow plate or pie dish. Garnish with mango and kiwi slices, if desired.

 

*Available in the International aisle of grocery store.

 

 

 

 

 

 

HAGGERTY

3 medium potatoes -- peeled

1 onion

2 tablespoons bacon fat

3/4 cup Cheddar cheese -- shredded

Salt -- to taste

Black pepper -- to taste

Cut potatoes into paper-thin slices and pat dry in a towel. Slice onion very

thin. Heat half of bacon fat in a heavy frying pan and fill pan with

alternate layers of potatoes, onion, and cheese, finishing with potatoes.

Sprinkle each layer with salt and pepper. Dot the top layer of potatoes with

remainder of bacon fat. Cook over moderate heat until potatoes are almost

tender. Turn them carefully onto a platter, slip it, top side down, back

into the pan and continue cooking until done. To serve, cut into wedges.

Yield: 4 servings.

 

HEAVENLY GARLIC BAGEL MIX

3 cups Flour

3 1/3 tablespoons Brown Sugar

1 teaspoon Salt

1 teaspoon Garlic Powder

1 teaspoon Parsley -- flakes

1/4 teaspoon Paprika

3 1/4 teaspoons Active Dry Yeast

Place yeast into a small zip baggie and set aside, or set aside a

prepackaged envelope of yeast. Mix and place remaining ingredients into a

quart sized jar. Lay baggie of yeast on top of mix and apply lid. To make

the bagels later, you will need the following additional ingredient:

1 1/8 cups Water

Place all ingredients into bread pan of your bread maker, in the order recom-

mended by manufacturer. Insert the bread pan into the bread maker, and select "Dough" and loaf size (1 1/2 lb. loaf). Select desired delay option, and press Start.

When dough cycle has completed, remove dough from bread maker, and set aside two 1/4 inch balls of dough. You will use these later to determine if it is time to boil your bagels. If the dough pops to the top of the boiling water right away, you are ready.

Place dough on a floured surface and divide into 8 equal portions. Form balls, and gently press your thumb through the middle of each ball, and slowly stretch dough into a bagel shape. Leave bagels to rise on same floured surface, lightly covered with a towel. While bagels are rising, bring 3 quarts of water to a rolling boil. Add 1 Tbsp. sugar to boiling water and stir to dissolve sugar. Drop first dough ball (you set these aside earlier) into boiling water, using a slotted spoon. When dough balls pass the test, you are ready to boil your bagels by dropping them carefully into the boiling water, 2 or 3 at a time. Boil on each side for 1 1/2 minutes, then remove from water and cool on a wire cooling rack for 1 minute.

Brush each bagel with an egg wash (1 egg + 1 Tbsp. water) and sprinkle with

sesame or poppy seeds if desired. (Non stick cooking spray may be

substituted for egg wash).

Bake at 400 degrees F on baking sheet which has been sprinkled with cornmeal

(can use greased baking sheet), for 12 - 15 minutes or until golden brown.

Variation: Try sprinkling with Parmesan cheese and garlic bread seasoning

for a more pronounced Italian flavor.

Copyright: "(C)2001, Kaylin Cherry/Real Food for Real People"

 

IRISH COFFEE

Clone of Benigan's

by Todd Wilbur

 

Time for the ultimate Irish coffee clone recipe from the country's favorite Irish-themed chain restaurant to warm you up. It looks great with green crème de menthe drizzled over the whipped cream and a cherry hat.

 

From Top Secret Recipes:

 

1 ounce Jameson Irish whiskey

1/2 ounce Kahlua liqueur

10 ounces hot coffee

whipped cream

splash crème de menthe

 

Garnish

maraschino cherry

 

1. Pour the whiskey and Kahlua into a coffee cup.

2. Add coffee to the top of the cup.

3. Squirt a big pile of whipped cream on top of the coffee.

4. Drizzle crème de menthe over the whipped crème.

5. Garnish with a cherry on top of the whipped cream and serve. (http://www.topsecretrecipes.com) Makes 1 drink.

 

MALTED FUDGE CHUNKS

1/2 chocolate candy dough

2 c confectioner's sugar

1/2 c natural flavored instant malted milk

1/4 c butter

4 to 5 t milk

1 t vanilla

2 sq unsweetened chocolate

Heat oven to 400 degrees. Spread dough in square pan 9x9x2. Bake 10 to 15

minutes until set. Cool - blend sugar, malted milk, butter, milk and

vanilla. Spread over baked layer. Chill. Melt chocolate, spread over

filling. Chill.

 

MINCEMEAT PIE

 

This pie has a better flavor if you can "age" it for several days. Two types of apples -- Granny Smith for texture and McIntosh for flavor -- make for a more interesting mincemeat.

 

1 double recipe flaky pie dough

1 pound Granny Smith or other tart firm apples, peeled, halved and cored

1 pound McIntosh apples, peeled, halved and cored

Grated zest and juice of 1 medium orange

Grated zest and juice of 1 medium lemon

11/4 cups golden raisins

1 cup currants or dark raisins

1/2 cup diced candied orange peel

3/4 cup packed light-brown sugar

1/3 cup dark rum or brandy

2 tablespoons distilled white vinegar

1/4 cup (1/2 stick) unsalted butter

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

Flour

1 egg, well beaten with pinch of salt

2 teaspoons granulated sugar

 

Prepare and chill flaky pie dough.

 

Coarsely grate apples by hand or in food processor and place in large, non-reactive saucepan.

 

Add orange and lemon zest and juice to pan, along with raisins, candied peel, brown sugar, rum, vinegar, butter, nutmeg, cinnamon, cloves and ginger. Stir well to mix.

 

Bring mixture to simmer over low heat, stirring occasionally. Continue cooking about 45 minutes longer, stirring often, until mixture is reduced to a thick, jamlike consistency.

 

Cool mincemeat.

 

For bottom crust: Lightly flour work surface and dough and roll dough to 12-inch disc. Fold dough in half and place in 9-inch Pyrex pie pan.

 

Unfold dough and press firmly into pan. Trim away excess dough at edge of pan. Spread mincemeat evenly in pie shell.

For top crust: Lightly flour work surface and dough and roll dough to 9x12-inch rectangle. Cut into 12 strips, each 9 inches long and 1 inch wide. Brush strips with egg wash.

 

Arrange five of them, equidistant from one another, on top of pie, allowing excess dough to hang over edge of pie.

 

Place five more strips perpendicular to first ones. Trim away excess dough at edge. Flute edge of pie.

 

Brush with egg wash and sprinkle with granulated sugar.

 

Bake pie at 400 degrees on lowest rack 15 minutes. Reduce temperature to 350 degrees. Move pie to middle rack and bake 20 to 30 minutes longer until crust is deep golden and juices are just beginning to bubble up.

 

Cool pie on wire rack. Serve warm or at room temperature.

 

ORANGE AND PEANUT SWEET POTATOES

 

Orange juice and honey make a sweet sauce to mix with the sweet potatoes. Top with crunchy peanuts for a surprise taste.

 

2 sweet potatoes, peeled and cut into 1/2-inch slices

1/2 teaspoon salt

2 tablespoons orange juice

1/2 cup orange juice

4 tablespoons honey

2 teaspoons cornstarch

1/4 teaspoon grated orange peel

2 tablespoons chopped peanuts

 

Place sweet potatoes in a microwave-safe baking dish and sprinkle with salt and 2 tablespoons orange juice. Microwave, covered, on HIGH for 6 to 8 minutes, or until sweet potatoes are tender. Let stand, covered.

 

Meanwhile, stir together 1/2 cup orange juice, honey, cornstarch and orange peel in a microwave-safe bowl; microwave, uncovered, on HIGH for 1 to 2 minutes, or until thickened and bubbly, stirring every 30 seconds. Stir together the sauce and sweet potatoes. Sprinkle with peanuts. Serves 4

 

Cooking Tip:

Substitute maple syrup for the honey for variety.

 

ORANGED CRANBERRY SAUCE

This sauce does not "gel" but you do want to cook it long enough to make a good, thick consistency.

 

2 pounds cranberries

1 orange, zested

3 cinnamon sticks

1 pint orange juice

2 cups packed brown sugar

 

1 Place the cranberries, grated orange rind, cinnamon, orange juice, brown sugar and enough water to cover cranberries in a saucepan. Bring mixture to a boil over high heat. Immediately turn heat down and simmer for about one hour or until the sauce has thickened. Taste for sweetness and adjust with additional sugar if necessary. You can not overcook, so continue cooking until you have a good thick consistency. Let mixture cool a bit then refrigerate in a covered container. Makes 4 cups

 

ORANGES WITH LEMON CURD

AND BROKEN BISCOTTI

Serves 4

 

For lemon curd:

1/3 cup sugar

9 large egg yolks, room temperature

1/3 cup freshly squeezed lemon juice

1 tablespoon grated lemon zest

3 tablespoons unsalted butter, in small pieces and at room temperature

For rest of dessert:

1 1/3 cups crumbled biscotti (store-bought plain ones, not chocolate or chocolate-dipped)

1 1/3 cups skinless orange segments

4 tablespoons orange juice

4 teaspoons superfine sugar

 

To make lemon curd: In top of a double boiler, whisk sugar and egg yolks until sugar has dissolved and mixture is pale yellow. Then whisk in lemon juice and zest. Set bowl over simmering water and whisk constantly until mixture reaches 145 degrees; it will visibly thicken, but don't let it get too hot or the eggs will curdle. Remove bowl from heat and add butter a little at a time, whisking until each addition is incorporated and curd becomes thick. Transfer to a bowl, cool, then refrigerate until well-chilled.

 

To assemble: In each of four (10-ounce) ramekins, put 1/3 cup crumbled biscotti. Toss orange segments with orange juice and divide among ramekins. Put a dollop of lemon curd on top of oranges and sprinkle each ramekin with 1 teaspoon sugar. Just before serving, use a small blowtorch to caramelize top of each portion. Cool briefly to solidify sugar top, then serve.

 

PEACHY TIME TENDERLOIN

Enjoy a taste of the Caribbean with this sweet and spicy blend that creates a grilling masterpiece. Makes 8 servings

 

1 package McCormick(r) Grill Mates(r) Spicy Caribbean Marinade

1 cup peach preserves

2 tablespoons cider vinegar

2 tablespoons oil

2 pounds pork tenderloin

 

1. In a small bowl, combine first 4 ingredients. Place tenderloin in a shallow glass dish. Pour half of marinade over meat. Reserve remaining half for later use. Turn meat to coat evenly. Cover; refrigerate 1 hour or longer for extra flavor.

 

2. Remove meat from marinade. Grill or broil over indirect heat 30 minutes or until internal temperature reaches 160°F. Discard leftover marinade.

 

3. Heat reserved marinade to a boil for 1 minute, stirring constantly. Cut meat in thin slices, serve with sauce.

 

PEANUT BUTTER FUDGE

12 oz. bag semi-sweet chocolate chips

12 oz. jar peanut butter (I like crunchy)

1 can sweetened condensed milk

Butter, oil, or spray an 8" x 8" baking pan. In a microwave safe bowl,

combine chocolate chips and peanut butter. Microwave for 2 minutes, then at

1-minute intervals, stirring after each, just until melted and combined.

Quickly stir in milk and pour into pan. Cut into small squares when firm

(usually as soon as 20-30 minutes). Doubles easily!

 

PEANUT BUTTER ROLL CANDY

2 t. vanilla

1 cup margarine

powdered sugar

peanut butter

Add vanilla to margarine. Stir in enough powdered sugar to form a stiff

dough. Place dough between two large pieces of wax paper and roll out into

a long, thin, rectangle shape. Remove top piece of paper and spread dough

with peanut butter. Roll up like a jelly roll, peeling back wax paper as

you go. Wrap wax paper around outside of roll and chill several hours.

Slice crosswise, 1/4 inch thick, using stainless steel paring knife. Store

covered in a cool place.

 

PECAN TOPPING FOR PUMPKIN PIE

 

If time isn't on your side, this sweet, crunchy topping can help even a purchased pumpkin pie achieve homemade status. Makes enough to top 1 (8-, 9- or 10-inch) pie

 

1 cup pecan pieces

1 tablespoon minced crystallized ginger

3/4 cup packed dark-brown sugar

4 tablespoons (1/2 stick) butter, melted

1 baked 8-, 9- or 10-inch pumpkin pie, homemade or purchased

 

Mix all ingredients except pie in a small bowl. Spread evenly over top of baked pumpkin pie. Broil about two minutes, about 7 inches from heat source, watching carefully until topping is golden and sugar is dissolved. Cool a little before serving.

 

PERSIMMON BREAD I

 

2 eggs

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

1/2 cup vegetable oil

1 teaspoon ground cinnamon

1 cup persimmon pulp

1/2 cup chopped walnuts

1 teaspoon baking soda

1/2 cup raisins

 

Preheat oven to 325 degrees F (165 degrees C). Oil a 9 x 4 inch pan. 2 In a small bowl, combine flour, cinnamon, salt, nuts, and raisins. In a large bowl, blend eggs, sugar, and oil. Mix baking soda into pulp, and add to sugar mixture. Fold in flour mixture. Pour batter into prepared pan. Bake for 75 minutes, or until tester inserted in the center comes out clean. Makes 1 loaf

 

PERSIMMON BREAD II

 

1/2 teaspoon ground nutmeg

1 1/2 teaspoons ground cinnamon

3 cups white sugar

1 cup vegetable oil

1 1/2 teaspoons salt

4 eggs

1 cup persimmon pulp

2/3 cup water

3 cups all-purpose flour

2 teaspoons baking soda

1 cup chopped walnuts

 

Combine baking soda to persimmon pulp, mix. Let stand 5 minutes to thicken the pulp. Beat spices, sugar, oil, salt, and eggs together. Mix in persimmon pulp, water, and flour alternately. Fold in nuts. Divide batter into three greased 7 x 3 inch loaf pans; fill each pan 2/3 full. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a inserted toothpick comes out clean. Makes 3 loaves

 

PERSIMMON BREAD III

 

2 Cups unbleached all-purpose flour

2 Cups whole-wheat pastry flour

1 Tablespoon + 1 teaspoon baking soda

1 Teaspoon salt

1 Teaspoon mace

1/2 Teaspoon cloves

4 eggs

1 Cup unsalted butter -- melted

1/4 Cup honey

1 3/4 Cups brown sugar

2/3 Cup bourbon

2 Cups very ripe persimmons -- mashed

2 Cups chopped walnuts (black -- if you can find them)

2 Cups raisins

 

Combine flour, pastry flour, baking soda, salt, mace, and cloves in large mixing bowl. In separate bowl, beat eggs, butter, honey, brown sugar, bourbon, and persimmons. Add liquid to dry, stirring just until moistened. Stir in walnuts and raisins. Pour batter into two loaf pans. Bake at 350 degrees for about an hour.

 

PERSIMMON BREAD IV

1 cup Seedless raisins

1/2 cup Brandy

1/2 cup Sugar

2 cups Brown sugar; firmly packed

2 cups Persimmon pulp

1 cup Vegetable oil

4 Eggs

4 cups All-purpose flour

2 tsp Baking soda

1/2 tsp Salt

1 tsp Cinnamon

1 tsp Nutmeg

1 cup Walnuts; chopped

 

Preheat oven to 350 degrees. Lightly grease and flour two 9x5-inch or three 8x4-inch loaf pans. Put the raisins in the brandy and set aside. Combine the sugars, persimmon pulp and oil. Add eggs, one at a time; beat well after each addition. Sift together the dry ingredients into a medium bowl. Add to the egg mixture and stir in the brandied raisins and the nuts. Pour into greased pans. Bake for 1 hour, a bit longer for the 9-inch pans. Be sure to test with a cake tester to make sure the bread is done; you may have to adjust cooking time.

 

PERSIMMON BREAD V

 

3 1/2 cup Sifted all-purpose flour

1 1/2 tsp Salt

2 tsp Baking soda

1 tsp Ground mace

2 cups To 2 1/2 cups granulated sugar

1 cup Butter, melted

4 lg Eggs, lightly beaten

2/3 cup Cognac or bourbon REMY MARTIN is Spike's favorite

2 cups Persimmon puree (the pulp of 4 med. persimmons -don't peel

2 cups Coarsely chopped walnuts -optional

2 cups Raisins -optional

 

Sift all five dry ingredients into a mixing bowl. Then make a well in the center and add the melted butter, egg, Cognac, persimmon puree, and if you like, the nuts and raisins. Mix the dough until it is quite smooth. Butter and flour four one-pound bread pans, fill them about three-fourths full, and bake for 1 hr. at 350 F. Cool the loaves in the molds and turn out on a rack.

 

NOTE: Wrap in foil after cooling if you wish to keep them. They will keep nicely from 1 to 2 weeks.

 

Persimmons grow in many countries of the world, but often, as in France, they are left hanging on the trees. In this country (USA) we have learned to appreciate their superb deep-orange color, their shape, and their delicate flavor, and they are becoming increasingly popular. In earlier times they were allowed to ripen on the trees until dead ripe before being eaten raw or used for puddings, cookies, and breads. Nowadays they show up in our markets in a firm state and must be left at room temperature for several days or a week to ripen until they are almost mushy.

 

This old recipe, sent to me by a dear friend from the Middle West, makes a bread that is almost cake-like in texture. Spread with good fresh butter, it is very pleasant to eat along with a cup of tea or to use for a cream-cheese Sandwich. It is unusual, rich, and thoroughly delicious.

 

*Traditionally this bread is baked in four 1-pound buttered and floured coffee cans, but you can use 3- to 4-cup charlotte molds, round Pyrex dishes, or round stainless steel bowls. By James Beard.

 

PRALINE CRISPED SWEET POTATOES

 

This sweet potato casserole is so tasty, most people don't know whether to eat it as a side dish or a dessert.

 

1 (29-oz.) can sweet potatoes in light syrup, drained

1 cup firmly packed brown sugar, divided

3 eggs, lightly beaten

1 (5-oz.) can NESTLÉ(r) CARNATION(r) Evaporated Milk

2 teaspoons pumpkin pie spice

1/3 cup chopped pecans

1/3 cup sweetened flaked coconut

1/4 cup all-purpose flour

2 tablespoons butter, melted

 

Heat oven to 350° F. Lightly spray 9-inch square or other baking dish with vegetable cooking spray; set aside.

 

In a large bowl, mash sweet potatoes with electric mixer or hand potato masher until smooth. Stir in half of the brown sugar, eggs, evaporated milk and pumpkin pie spice; mix until blended. Spread into baking dish; set aside.

 

In medium bowl, combine pecans, coconut, flour, remaining brown sugar and butter; mix until blended. Sprinkle evenly over sweet potato mixture. Bake 35 to 40 minutes or until center is almost set. Serve warm.

 

PROSCIUTTO AND MELON

WITH PORT-PEPPER SAUCE

Makes About 50 hors d'oeuvres

 

1 ripe cantaloupe

1/2 pound sliced prosciutto

2 cups ruby port

1/2 teaspoon freshly ground pepper

 

Cut the melon into 1-inch chunks, or use a melon-baller to scoop into balls. Cut the prosciutto into relatively uniform pieces, each just big enough to cover a piece of melon.

 

For the sauce: Put the port in a small saucepan, add pepper and simmer over low flame until mixture is reduced by two-thirds. (At the end it should be almost syrupy.)

 

Wrap each piece of melon in a slice of prosciutto and secure with toothpick. Place small bowl with the warm sauce in the center of a large platter and surround it with wrapped melon pieces to be dipped in sauce.

 

PRUNE AND OLIVE CHICKEN

 

" A taste of the Meditteranean in one delicious baked chicken dish. Note: This is a classic Chicken Mirabella recipe. "

 

3 cloves garlic, minced

1/3 cup pitted prunes, halved

8 small green olives

2 tablespoons capers, with liquid

2 tablespoons olive oil

2 tablespoons red wine vinegar

2 bay leaves

1 tablespoon dried oregano

salt and pepper to taste

1 (3 pound) whole chicken, skin removed and cut into pieces

1/4 cup packed brown sugar

1/4 cup dry white wine

1 tablespoon chopped fresh parsley, for garnish

 

1. In a medium bowl combine the garlic, prunes, olives, capers, olive oil, vinegar, bay leaves, oregano, salt and pepper. Mix well. Spread mixture in the bottom of a 10x15 inch baking dish. Add the chicken pieces, stir and turn to coat. Cover and refrigerate overnight.

2. When ready to prepare, preheat oven to 350 degrees F (175 degrees C). Remove dish from refrigerator. Sprinkle brown sugar on top and pour white wine all around chicken.

3. Bake in preheated oven for 1 hour, spooning juices over chicken several times as it is baking. Serve on a platter, pouring juices over the top, and garnish with fresh parsley. Makes 4 servings

 

RAISIN SOUR CREAM PIE

serves 6 to 8

 

3 eggs

1/2 cup sugar

1 cup dairy sour cream

1 teaspoon ground cinnamon

1/2 teaspoon ground mace

1/4 teaspoon salt

11/2 cups seedless raisins

 

1 recipe flaky pie dough

 

In container of electric blender, combine eggs, sugar, sour cream, spices, salt and 1/2 cup raisins. Blend until almost smooth. Mix in remaining raisins.

 

Pour into unbaked pie shell, distributing whole raisins evenly.

 

Bake in preheated 400-degree oven 10 minutes. Reduce temperature to 350 degrees; continue to bake about 25 minutes longer, just until center is set. Cool on a rack.

 

Serve warm or chilled, garnished with whipped cream and a sprinkling of cinnamon or nutmeg, if desired.

 

SUFGANIOT

 

" Sufganiot (doughnuts) filled with sweet cheese or preserves. Perfect Hanukkah For a change from cheese filled supganiot, inject some with teaspoons of jam. "

 

2 1/2 teaspoons active dry yeast

1/4 cup white sugar

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

2 1/2 cups all-purpose flour

2 egg yolks

1/4 teaspoon salt

1 teaspoon ground nutmeg

2 tablespoons butter, softened

1/2 cup drained cottage cheese

1 egg

2 tablespoons white sugar

1 teaspoon vanilla extract

2 cups vegetable oil

1/2 cup confectioners' sugar

 

1. Dissolve the yeast and 2 tablespoons white sugar in the warm milk.

2. Sift flour into a large bowl, make a well in the center and add the yeast mixture, egg yolks, salt, nutmeg, butter and remaining sugar. Stir flour into center. Once combined turn dough out onto a lightly floured surface knead until dough is elastic. Cover and let dough rise overnight in the refrigerator.

3. Remove dough from the refrigerator and roll on a lightly floured surface to 1/8 to 1/4 inch thick. Cut into 2 inch rounds. Cover and let rise for about 15 to 20 minutes.

4. In a medium bowl combine the cottage cheese, egg, 3 tablespoons white sugar and vanilla. Beat until well combined.

5. Form dough rounds into a ball and insert about 2 teaspoons of cheese filling into half of the rounds and 2 teaspoons of preserves into the other half.

6. In a heavy pot, pour in oil to about the 2 1/2 inch mark. Heat to 375 degrees F (190 degrees C). Drop sufganiot (doughnuts) into the oil, turning when browned. Drain on paper towels and roll in confectioners' sugar. Makes 24

 

SUGAR FREE APPLE CRANBERRY PIE

 

4 teaspoons brown sugar substitute

2/3 cup flour

1 teaspoon ground cinnamon

4 cups apples, sliced

2 cups cranberries, chopped

2 teaspoons margarine

1 package aluminum foil

1/2 cup NESTLÉ(r) CARNATION(r) Evaporated Milk

1 unbaked pie shell

1 pie shell dough

 

Combine brown sugar substitute, flour, and cinnamon in a large bowl. Add sliced apples and chopped cranberries; toss to coat.

 

Pour into a 9" unbaked pie shell. Cover with a pie shell dough, flute the edges, and cut steam vents in the top. Dot the top with margarine.

 

Cover the edges with aluminum foil and bake at 400 degrees for 15 minutes. Reduce the heat to 350 degrees and continue baking for 50 minutes. Remove from the oven and re-cut the vents. Pour evaporated milk through the vents. Bake 5 minutes more. Servings: 8

 

SWEET POTATO CASSEROLE

 

Not quite a custard, this Sweet Potato Casserole is nearly a dessert. Creamy and smooth in its bath of sugar, milk and vanilla, the sweet potato asserts itself with a topping of walnuts and coconut. Topped off with melted butter, it's a taste and texture treat!

 

6 sweet potatoes, peeled and quartered

1 cup sugar

3/4 cup 2% milk

1 teaspoon vanilla

1 cup chopped walnuts

1 cup flake coconut

1/3 cup flour

1/3 cup butter, melted

 

Preheat oven to 350°F. Spray a 13x9x2-inch baking dish with vegetable cooking spray; set aside.

 

Place sweet potatoes in a large saucepan with water to cover. Boil until tender; drain and mash. Spoon into prepared baking dish; set aside.

 

Combine sugar, milk and vanilla in a mixing bowl; mix well and pour over sweet potatoes. Sprinkle with walnuts, coconut and flour. Drizzle with butter. Bake for 30 minutes or until bubbly. Servings: 12

 

SWEET POTATO LATKES

Makes 8 to 12 latkes

 

2 sweet potatoes, peeled and shredded

2 eggs, lightly beaten

1 tablespoon brown sugar

2 tablespoons all-purpose flour

2 teaspoons ground cloves

2 teaspoons ground cinnamon

1/4 cup vegetable oil

 

1. Place potatoes in a colander. Place a cheesecloth over the potatoes and squeeze the potatoes to release as much liquid as possible. Let the potatoes sit to release more liquid, squeeze again.

2. Combine potatoes, eggs, brown sugar, flour, cloves and cinnamon; mix well.

3. Form mixture into pancake size cakes and fry in a large frying pan in hot oil. Flip cakes over after 2 to 3 minutes (when bottom is browned) and brown other side. Drain on paper towels and serve piping hot! Makes 8 to 12

 

SWEET POTATOES IN TANGY SAUCE

 

6 sweet potatoes

4 cups water

1 cup sugar

1/2 cup firmly packed brown sugar

2 tablespoons cornstarch

1/4 teaspoon ground ginger

1 cup pineapple juice

1 teaspoon lemon juice

1 tablespoon butter

 

Place sweet potatoes in a large pot and add water. Simmer over medium heat until almost tender, about 25 minutes; drain and let cool.

 

Peel potatoes and cut into quarters. Arrange in a 2-quart rectangular baking dish. Preheat the oven to 350°F.

 

Combine sugar, brown sugar, cornstarch and ginger in a small saucepan. Add pineapple juice and lemon juice. Stir over medium heat until dissolved and mixture starts to bubble. Stir in butter to melt.

 

Pour sauce over sweet potatoes and bake, uncovered, for 50 to 60 minutes or until sauce is thickened and bubbly. Serves 10

 

SWEET SPICED NUTS

Makes 21/2 cups

 

1 egg white, at room temperature

1 teaspoon water

3/4 cup sugar

1 teaspoon salt

11/2 teaspoons cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon nutmeg

2 cups walnut or pecan halves

 

Heat oven to 275 degrees. In a large bowl, beat egg white with water until stiff. In another large bowl, combine sugar, salt and spices. Pour nuts into egg white and toss with a fork to coat evenly.

 

Pour into sugar mixture and toss again.

 

Spread on a greased cookie sheet, separating nuts as much as possible. Bake 30 minutes. Cool, breaking apart clusters if they are too large. Store in an airtight container.

 

TURKEY SALAD WITH WORCESTERSHIRE

AND CHUTNEY VINAIGRETTE

serves 4

 

1 cup mango chutney

1/2 cup peanut oil

1/4 cup Worcestershire sauce

1/4 cup malt vinegar

11/2 packages (10 ounces each) ready-to-use spinach, stems trimmed, leaves

torn into bite-size pieces

21/2 cups cooked turkey, cut into 1/2-inch cubes

1 1/3 cups crumbled Stilton cheese (about 51/2 ounces)

1 cup pine nuts, toasted

Salt and pepper

 

Puree chutney, peanut oil, Worcestershire sauce and vinegar in blender until smooth. (Can be made and chilled two days ahead.)

 

Combine spinach, turkey, cheese, and pine nuts in large bowl. Pour enough dressing over mixture to coat salad. Add salt and pepper to taste.

 

Pass remaining dressing.

 

WALNUT RUM PIE

 

This variation on classic pecan pie is a little less sweet than the original. For a chocolate variation, add 4 ounces semisweet chocolate, broken up, along with butter, and whisk smooth before continuing.

 

1 recipe flaky pie dough

Flour

 

1 cup light corn syrup

3/4 cup packed dark-brown sugar

2 tablespoons unsalted butter

3 large eggs

Dash of salt

3 tablespoons dark rum

2 cups walnut pieces

 

Prepare and chill flaky pie dough.

 

Lightly flour work surface and dough and roll dough into 12-inch disc. Fold dough in half and place in 9-inch Pyrex pie pan. Unfold dough and press firmly into pan. Fold excess dough under at edges of pan and flute edges.

 

For filling: Combine corn syrup and brown sugar in saucepan and stir well to mix. Bring to boil over low heat. Remove from heat. Add butter and allow to melt.

 

Meanwhile, whisk eggs, salt and rum in large mixing bowl. Pour in corn syrup mixture in a stream, whisking constantly. Stir in walnuts.

 

Pour into pie shell.

 

Bake pie on lowest rack at 400 degrees about 45 minutes until crust is well colored and filling is set. Cool on rack. Refrigerate leftovers.

 

WHITE SAUCE

2 cups milk

1 1/2 tablespoons butter or margarine

2 tablespoons plain flour

freshly ground pepper

salt

dash of Tabasco sauce

herbs, seasonings, or additions of choice

Place margarine or butter in a saucepan over a low flame and melt. Add flour

and cook carefully for a few minutes, stirring, making sure no lumps form.

Stir constantly to avoid burning or browning. Stir in gradually the milk.

Boil gently for about 10 minutes until smooth and thick. White Sauce with

all its variations can be made in advance and reheated when ready to serve.

WHOLE GRAIN STUFFING

WITH CRANBERRIES AND WALNUTS

makes 9 cups (18 half-cup servings)

 

1 (24-ounce) loaf sliced 100 percent whole-wheat bread, one day old

2 cups dried cranberries, or mix of dried cranberries, cherries and golden raisins

2 teaspoons canola oil 1 medium onion, chopped

1 bunch scallions (green onions), trimmed and finely chopped

2 teaspoons dried thyme, or to taste

1/2 cup chopped walnuts

1/2 cup finely chopped flat-leaf parsley

1/2 cup chopped fresh chives

Salt and freshly ground black pepper, to taste

3 1/2 cups (about) canned nonfat, reduced-sodium chicken broth, heated until hot

 

Preheat oven to 250 degrees.

 

Arrange bread slices on oven rack and leave in oven until very dry but not brown, about 30 minutes. Shut off oven and allow bread to cool until easily handled. Transfer bread to large bowl.

 

Turn oven back on and preheat to 325 degrees.

 

Meanwhile, place dried fruit in large, heatproof bowl and cover with very hot water. Let stand until water is lukewarm. Drain and set fruit aside in large bowl.

 

Heat a nonstick pan over medium-high heat until very hot. Place oil in pan and heat until very hot. Add onion and sauté, stirring constantly, until onion is translucent and golden. Stir in scallions and thyme.

 

With slotted spoon, transfer mixture to bowl containing drained fruit. In a large bowl, break bread into coarse crumbs. Mix in dried fruit and sautéed onions. Mix in walnuts, parsley and chives. Season to taste with salt and pepper.

 

Tossing gently so stuffing does not get compacted, and constantly so liquid is evenly distributed, add enough hot broth until mixture is moist but not wet. (Depending on type of bread used, additional broth may be needed.)

 

Taste and adjust seasoning if necessary, adding salt, pepper and thyme, if desired. If mixture seems dry, add additional hot broth, as desired.

 

To bake stuffing: Lightly coat a shallow baking pan with canola oil spray and transfer stuffing to 9-by-13- inch pan.

 

Using canola oil spray, lightly coat dull side of a sheet of foil large enough to seal pan. Cover and seal baking pan with foil (shiny side out) and bake about an hour. If less moist stuffing with a slightly crisp top is desired, remove foil halfway through baking time.

 

Serve immediately or store, tightly covered, in refrigerator for up to two days. Reheat chilled stuffing before serving.

 

WILD RICE STUFFING

WITH PORTOBELLO MUSHROOMS

makes11 cups (22 half-cup servings)

 

1 tablespoon plus 2 teaspoons canola oil

1 large onion, diced

1 garlic clove, minced (optional)

81/4 cups nonfat, reduced-sodium chicken broth

11/2 cups wild rice

11/2 cups long-grain brown rice

4 to 6 Portobello mushrooms (stems discarded), cut in 1/2-inch-thick and 1-inch-

long slices

1/2 cup chopped flat-leaf parsley

1 tablespoon dried sage, or to taste

1 cup chopped green onions

1 cup chopped almonds or pecans

Salt and freshly ground black pepper, to taste

 

Heat a large, nonstick pan over medium-high heat until very hot. (A smaller pan may be used, but food will need to be cooked in batches.)

 

Place 1 tablespoon oil in pan and heat until very hot. Add onion and garlic and sauté until onion is translucent and mixture is golden.

 

Add 4 1/2 cups broth and bring mixture to boil. Add wild rice, reduce heat to simmer, cover pot and simmer 25 minutes.

 

Add brown rice and remaining 3 3/4 cups broth to pot. Bring mixture to boil and immediately reduce heat to simmer. Cover pot and continue cooking until both wild and brown rice are barely tender, about 35 to 40 minutes.

 

While rice is cooking, heat a large, nonstick pan over medium-high heat until very hot. Place 2 teaspoons oil in pan and heat until very hot. Stirring constantly, sauté mushrooms, cooking in batches if necessary, depending on size of pan, so they are not crowded. If cooking in batches, transfer each finished batch to a bowl and begin process again, using a little more oil each time, until all mushrooms are sautéed. When rice is barely tender, mix in parsley, sage, green onion and nuts. Cover and cook on low heat about five minutes longer, or until green onion is soft and rice is tender.

 

Remove pot from heat, uncover and allow rice to cool slightly.

 

Add mushrooms and stir until well combined. Add salt and pepper to taste and more sage, if desired.

 

Serve immediately or store, tightly covered, in refrigerator for up to two days. Reheat chilled stuffing before serving.

 

SHALOM FROM SPIKE & JAMIE



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