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

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Recipes from Spike & Jamie

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





































































- serves 6.

Source: http://hometowncooking.about.com

3 medium acorn squash

1/2 tsp salt

1-1/2 pounds bulk pork sausage

1/4 cup +2 Tbsp packed brown sugar

3 Tbsp margarine or butter

Cut squash in half lengthwise, and remove seeds; sprinkle with salt. Place

cut side down in a shallow baking dish, and add 1/2 inch boiling water.

Bake, uncovered, at 375 for 35 minutes; drain. Cook sausage in a large

skillet over medium heat until browned, stirring to crumble meat. Remove

from heat; drain. Place 1 tablespoon brown sugar and 1-1/2 teaspoon butter

in each squash cavity. Spoon sausage into squash halves. Bake uncovered, at

350 for 25 minutes or until tender.



2 small acorn squashes

1 C. applesauce

1 T. maple syrup

1/2 t cinnamon

1/4 C Walnuts or Pecans, chopped

1) Pierce each squash with a fork in several places. Cook in a microwave on

full power for 12 minutes. Turn squash over half-way through cooking time.

When done, squash should feel tender to the touch.

2) Combine applesauce, maple syrup, cinnamon, and nuts.

3) Cut squash in half lengthwise (be careful of steam). Remove seeds. Spoon

the applesauce mixture into the 4 squash halves.

4) Cook on high for 3 minutes. Serves 4



1 acorn squash for each 2 people

1 Tbls butter

1/2 tsp cinnamon

1 Tbls brown sugar

You can do this two ways - microwave or oven.

Microwave directions

Cut squash in half and remove seeds and strings. Put squash, cut side up in

flat microwavable dish. Put brown sugar, cinnamon and butter (in that order) in cavity of squash. Cover tightly with plastic wrap or a tight fitting lid for the dish. Bake on high for 15 minutes. Check the center squash for doneness. Continue to cook in 5 minute (or less) increments, until squash is soft. Let sit covered for at least 5 minutes. Serve with a spoon.

Oven directions

Cut squash in half and remove seeds and strings. Put squash, cut side down

in flat ovenproof pan. Bake at 350 for 30 minutes. Remove from oven and

carefully turn over - they will be hot! Put brown sugar, cinnamon and butter (in that order) in cavity of squash. Pour about 3/4" boiling water around squash. Cover pan with aluminum foil and bake for additional 30 minutes or until tender.



Source: http://.homecooking.about.com

3 medium acorn squash

3 tart apples, peeled, cored, and cut into small chunks

1 tablespoon all-purpose flour

salt and freshly ground black pepper

6 tablespoons butter

3 tablespoons light brown sugar

1 teaspoon ground cinnamon

To facilitate slicing, partially bake or microwave the squash until the skin

can be broken easily by the pressure of your thumbnail. Transfer to a

colander and allow to stand. Preheat the oven to 350 degrees F. Lightly oil

6 individual baking dishes or a large shallow pan. In a mixing bowl, combine

the apples and flour and toss to coat evenly. When the squash is cool enough

to handle, cut each one in half lengthwise. Scoop out the seeds and fibrous

tissue. Transfer the shells to the prepared baking dish. Spoon the apples

into the squash cavities and sprinkle with salt and pepper. In a small

saucepan, combine the butter, brown sugar, and cinnamon. Stir over medium

heat until the sugar is dissolved. Brush over the exposed flesh of the

squash and then drizzle what remains over the apples. Cover with aluminum

foil and bake for 20 minutes. Uncover the dish and continue baking for 20 to

30 minutes or until the squash is tender. Yield: 6 servings Credits

From: Judy Gorman's Vegetable Cookbook by Judy Gorman (MJF Books)



Servings: 32


1/4 cup finely chopped almonds

1/2 cup sugar

2 tablespoons margarine

4 egg whites, lightly beaten

2 teaspoons almond extract

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt


Preheat oven to 375 degree F.. Place almonds in a small baking pan. Bake 7 to 8 minutes until golden brown (watch carefully to avoid burning). Set aside.


Beat sugar and margarine in medium bowl with electric mixer until smooth. Add egg whites and almond extract; mix well. Combine flour, baking powder and salt in large bowl; mix well. Stir egg white mixture and almonds into flour mixture until well blended.


Spray two 9x5-inch loaf pans with non-stick cooking spray. Evenly divide dough between prepared pans. Spread dough evenly over bottoms of pans with wet fingertips. Bake 15 minutes or until knife inserted into centers comes out clean.


Remove from oven and turn onto cutting board. As soon as loaves are cool enough to handle, cut each into 16 (1/2-inch thick) slices. Place slices on baking sheets covered with parchment paper or sprayed with cooking spray. Bake 5 minutes; turn over. Bake 5 minutes more or until golden brown.


Serve warm or cool completely and store in airtight container.



Servings: 8 (makes a great leftover)


2 pounds loin of pork

1/2 cup apple juice

1 tablespoon Worcestershire sauce

1 small apple, peeled cored and sliced


Trim all the visible fat from the roast. Place the meat on a rack set into a roasting pan. Mix together the apple juice and Worcestershire sauce. Pour the apple juice mixture over the meat. Cover.


Roast in a preheated 350 degree F. oven for about 70 minutes. Continue cooking and baste with pan juices for about 30 minutes or until glazed and the meat thermometer registers "well done for pork" when inserted.








This dessert is a simple twist on the traditional pumpkin pie that the whole family will love. Makes 8 servings


3/4 cup sugar

2 tablespoons all-purpose flour

1/8 teaspoon salt

1 cup canned pumpkin

1 egg

2 teaspoons McCormick(r) Pure Vanilla Extract

2 teaspoons McCormick(r) Pumpkin Pie Spice

2 cups Granny Smith apples, chopped and peeled

1 (9-inch) unbaked pie crust


Crumb Topping:

1/3 cup all-purpose flour

1/3 cup brown sugar

1/4 teaspoon McCormick(r) Ground Cinnamon

2 tablespoons butter or margarine, softened


1. Combine sugar, flour, and salt in a large bowl. With electric mixer, beat in pumpkin, egg, vanilla and pumpkin pie spice until smooth. Stir in apples gently with a spoon. 2. Pour mixture into pie crust. Cover edges with foil. Bake at 375░F for 45 minutes. 3. Combine flour, sugar, and cinnamon in a small bowl. Mix in softened butter using a fork. Sprinkle over pie. Bake an additional 15 minutes. Serve warm.



Servings: 20 bars

Source: "Deliciously Healthy Favorite Foods Cookbook"


3/4 cup whole wheat flour

1 tablespoon baking powder

1 teaspoon ground cinnamon

Sugar substitute equal to 1/4 cup sugar

4 medium apples (unpeeled), coarsely grated

2 cups cold cooked rice

1/4 cup shredded dried coconut

1/4 cup raisins

2 eggs, beaten


In a large mixing bowl, mix flour with baking powder, cinnamon and sugar substitute.


Mix in remaining ingredients. Pour into a 9" by 13" baking pan sprayed with non-stick spray and bake in a preheated 325 degrees F oven for 40 minutes.


Serves 8


6 tablespoons (3/4 stick) unsalted butter

1 large yellow onion, chopped

2 tablespoons caraway seeds

2 cups rich homemade beef stock or canned beef broth

1 cup dry white wine

2 tablespoons Hungarian sweet paprika

2 to 2 1/2 pounds rutabagas, peeled and cut into 1-inch cubes

2 Finnish yellow or all-purpose potatoes, peeled and cubed

4 carrots, peeled and sliced

8 to 10 cups water

3 cups milk

1 cup whipping cream

Salt and freshly ground pepper to taste

Sour cream

Crisp cooked bacon, chopped


Melt butter in large stockpot over medium heat. Add onion and caraway seeds and sautÚ until onion is soft.


Stir in stock, wine and paprika. Add rutabagas, potatoes and carrots, and pour in enough water to cover vegetables by 1 inch. Heat to boiling. Reduce heat and simmer until vegetables are tender, 45 to 60 minutes.


Remove soup from heat and stir in milk, cream and salt and pepper to taste.


Puree soup in batches in blender or food processor fitted with steel blade. Pour into clean pot and gently heat until hot.


Ladle into soup bowls, dollop sour cream on each serving and sprinkle with bacon.



November 7, 2001 Posted: 12:50:02 AM PST



Over the past 30 years, chef Alice Waters of Berkeley's earthy but elegant Chez Panisse restaurant has led the charge to change the way we eat.


If she had a mantra, it would go like this: Fresh, local, seasonal. Fresh, local, seasonal.


Dinner should be driven by what is in abundance at the green market, she preaches. Forget out-of-season exotic ingredients. Get to a market and get to know some farmers.


Easy advice to follow in the summer months, when green markets are a riot of color and an embarrassment of riches. But come autumn, the selection changes to a bulbous array of tubers and squashes and roots. To be very frank, some people just don't know what to do with these vegetables.


The sizes and shapes of squash can make them unwieldy to cut and, let's face it, somewhat intimidating. You can almost see some folks pausing over the hard shell of a hefty acorn squash, knife in hand, pondering just how to proceed. (Hmmm, you can always just bake it whole ...)


Then there's the matter of all those gnarled root vegetables -- rutabagas, turnips and parsnips. All interesting enough, but what do you do with them once you've got them home? Pose them for pictures?


Eve Felder of the Culinary Institute of America, a former chef at the Chez Panisse Cafe, sees root vegetable reluctance firsthand, in students.


"I think often they get a bad rap. With my students, when they come into the culinary institute, I will say, 'Eat a beet.' You can't even imagine what it takes (to get them) to eat a beet," says Felder, whose specialty is "farm to table seasonal foods." She and other lovers of the fall harvest think people,


especially young people, aren't as accustomed to these foods as they once were because of the entrenched move toward fast dining. For the most part, these vegetables just can't be made fast.


"They take longer to cook and people don't necessarily know how to cook them," Felder says. "And so they don't have them in their repertoire of flavor."


But she adds, "I also see we're having a backlash to that, with consumers being more interested in food that's grown in a healthy way, and seasonal."


Growers get mixed reactions when they unveil the array of roots this time of year.


"The autumn palate is just spectacular," Felder says. "It's like a tsunami. There are these really big waves of produce: Peppers, eggplants ... You've got all the herbs, cucumbers. It's all there. And then you have the fall crops. You've got the autumn fennel, you've got the apples, the squash.


"It stimulates a certain kind of creativity. It's just a phenomenal time to be cooking. I just go into turbo overdrive."


She stops to consider that there are people who aren't quite sure what to do with a squash or a rutabaga.


"A big, honking squash -- that's never been a problem for me," she says. "My hunch is that if people do avoid produce, it's that they aren't familiar with it.


The only thing to do is surrender, she thinks.


"My answer would be, 'Get thee to a farmer's market!' And the reason is that I think that there's a seduction there. I think if you walk around a farmers market and you look at the produce as the farmer has proudly arranged it, it's hard not to be seduced."


She adds, "Allow yourself to fall in love."


Felder says root vegetables bring a depth and earthiness to dishes that seems just right this time of year.


"If you think about what your body wants in a season -- in the summer, tomatoes, mozzarella, things that are light are what your body wants," Felder says.


"In the winter, you want hearty. The depth of flavor that fall vegetables adds is exactly what you physically want."



Serves 4

8 baby yellow beets (about 1 1/2 inches in diameter)

8 baby red beets (about 1 1/2 inches in diameter)

8 baby Chioggia beets (about 1 1/2 inches in diameter)

Kosher salt or rock salt to cover pan

2 tablespoons sugar

Sea salt

3 tablespoons sherry vinegar

Fresh ground black pepper

6 tablespoons walnut oil

4 ounces goat cheese

4 ounces market greens (whatever is available at your farmers market: curly cress, ancho cress, frisee, etc.)

1 1/2 ounces toasted walnuts

1 tablespoon chopped chives


Cut greens off beets and wash well. Use a baking pan large enough to hold all the beets in a single layer. Put 1/2 inch of kosher salt or rock salt down first, then place beets on top of salt. Bake in a 350-degree oven for about 45 minutes or until you can push a toothpick through the beet with little resistance. Remove from oven and allow to cool enough to handle with your bare hands.


Meanwhile, make vinaigrette by mixing sugar, salt and vinegar until ingredients have dissolved. Then add pepper and walnut oil. Mix well and divide into three bowls before vinegar and oil have a chance to separate.


Peel beets and cut in half. Add each type of beet to its own bowl of vinaigrette and marinate separately for at least 2 hours. Overnight is even better.


Divide goat cheese into four 1-ounce portions.


To serve, place beets in a circle on plate in alternating colors (4 halves of each beet per plate). In another bowl, drizzle greens with some of the same vinaigrette used to marinate the beets. Season with salt and pepper and toss well. Divide greens among four plates, placing greens in center of beets. Top each plate with a piece of goat cheese and sprinkle with toasted walnuts and chopped chives.

Optional: Warm the goat cheese before serving.




Giblets and neck from the turkey (discard liver)

Pan drippings from the roast turkey

2 Tbsp. water

1-1/2 Tbsp. cornstarch

Salt & pepper


Place turkey giblets in a 3 quart saucepan with enough water to cover, and bring to a boil over high heat. Reduce heat to low, cover and simmer for 45 minutes. In a small bowl, combine the 2 Tbsp. water with the cornstarch until smooth, and set aside. When broth is done, strain into a large bowl and reserve in the refrigerator until ready for use.


After your roast turkey is done and removed from the pan, pour pan drippings through a fine sieve into a bowl and place in the freezer for 15 minutes. Remove from the freezer and discard the solidified fat. Deglaze the pan with the giblet stock. Pour drippings back into a the pan, adding more giblet stock as necessary. Simmer over medium heat. Slowly add the cornstarch mixture to the simmering pan drippings, and cook until desired thickness. Season with salt and pepper.



Serves 4 to 6


5 tablespoons olive oil

Salt, to taste

Freshly ground black pepper, to taste

2 pounds beef for stew, cut into 1-inch cubes

2 medium or 1 large yellow onion, diced

1 stalk celery, diced

1 medium carrot, peeled and diced

1/2 large green bell pepper, seeded and diced

1 tablespoon minced garlic

1 cup red wine

1 bay leaf

Sprig thyme, marjoram or rosemary

3 cups beef broth

4 medium acorn squash

8 to 10 baby new potatoes, cooked

1/2 cup pearl onions

1/2 cup sugar snap peas


Place 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper in a large stainless-steel bowl. Add stewing beef and toss to coat the exterior of the meat.


Meanwhile, coat the bottom of a large heavy pot with olive oil (about 1 tablespoon) and place over medium-high heat. Once the oil is hot, add beef to the pot and allow it to brown on all sides, adding more oil as needed.


Once all the beef is browned, reserve it and its juices in a bowl.


Add diced onion, celery, carrot, green pepper and garlic to the pot; cook, stirring, on high heat for one minute, scraping the bottom of the pot to free flavorful bits. Reduce heat to low and continue to cook vegetables for one minute. Increase heat to high and add red wine, allowing it to reduce to a glaze in the bottom of the pot.


Return beef to pot along with the bay leaf and your choice of herbs (thyme, marjoram or rosemary). Add the beef broth and bring to a brief boil.


Immediately reduce heat to low and maintain a low simmer until beef is tender, about an hour.


Prepare squash: While stew is slowly cooking, prepare squash by cutting a shallow slice off the top of each to make a lid; remove the seeds and strings. Lightly rub the inside of each squash with salt, pepper and olive oil.


Replace lids and place on a lined baking tray. Bake at 350 until tender when pricked with a knife, about 30 to 45 minutes. Remove from oven; set aside.


Before serving stew: Add baby new potatoes, pearl onions and sugar snap peas; gently reheat, if necessary. Adjust seasoning, adding salt and pepper to taste, if needed. Carefully ladle stew into each squash and serve.




Serves 12


2 heads of garlic, halved crosswise

1 teaspoon olive oil

1/4 cup (1/2 stick) butter

3 cups chopped onions

3/4 cup chopped carrots

1/2 cup chopped celery

4 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces

6 cups canned low-salt chicken broth

3 tablespoons chopped fresh sage (divided)

1/2 cup plus 1 tablespoon whipping cream (divided)


Preheat oven to 350.


Rub cut surfaces of garlic with oil. Put halves back together to reassemble heads. Wrap each tightly in foil.


Bake until tender, about 40 minutes. Cool garlic in foil.


Melt butter in heavy large pot over medium heat. Add onions, carrots and celery; sautÚ until onions begin to soften, about five minutes. Add squash, broth and 2 tablespoons sage. Bring to boil.


Reduce heat; simmer uncovered until squash is tender, about 25 minutes.


Meanwhile, unwrap garlic. Squeeze from skin into small bowl.


Discard skin. Mash garlic with fork until smooth.


Stir garlic into soup. Working in batches, puree soup in blender until smooth. Return to pot. (Can be made a day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.) Stir in 1/2 cup whipping cream. Season to taste with salt and pepper.


Transfer soup to tureen. Drizzle with remaining 1 tablespoon cream. Sprinkle with remaining 1 tablespoon sage.





1 can cherry pie filling

1 (20 oz.) can crushed pineapple in juice

1 box cheap, plain yellow cake mix

Sprinkling of cinnamon (opt.)

1 stick butter or margarine, melted

Preheat oven to 350 degrees. In 9 x 13 baking dish, stir together pie filling and pineapple. Sprinkle cake mix over all, breaking up any large lumps. Sprinkle with cinnamon if desired and drizzle with butter. (It will look impossible at this point, but have faith!) Cover tightly and bake for 45 minutes to 1 hr. or until crust is light golden and center is firm. Serve warm with whipped cream or ice cream.




This recipe takes something as good as chicken enchiladas and turns them into finger food in the form of puff pastry turnovers. The tortilla chips add the flavor that makes them taste like enchiladas.


1 package frozen Puff pastry dough - thawed according to package directions.

2 boneless chicken breasts

1 8oz. package Grated pepper jack or cheddar cheese

1 onion - diced

1 stalk celery - diced

2 cloves Garlic - minced or pressed

1 small can diced Mild green chilies

1/2 cup crushed Corn tortilla chips

1/2 cup Chicken broth or water, if not available

1/2 teaspoon Ground cumin

1 teaspoon Chili powder

Oil for the sautÚ pan

Salt and pepper to taste

1 Egg beaten with 1 tablespoon water

Your favorite salsa

Heat about 2 tablespoons of oil in a large sautÚ pan over medium-high heat. Season the chicken breasts lightly with salt and pepper, add them to the pan, and cook until golden brown on both sides, about 5 minutes per side. Don't fiddle with it too much, just let it cook. You want to get a nice color on the chicken. Remove the chicken to the cutting board to cool.

Meanwhile, add the onions, celery and spices to the oil that remains in the pan. Add a little more oil if necessary. SautÚ until the onions are soft. Add the garlic and cook until just starting to brown.


Add the chilies and chicken stock to stop the browning process and to collect the browned bits of flavor off the bottom of the pan, scraping the pan with a wooden spoon. As this is coming up to a boil, dice the chicken breast into a small dice and return the chicken to the pan. Add the crushed tortilla chips.


Continue to cook until almost all of the liquid is evaporated. Taste and adjust seasoning with salt and pepper. Remove from the heat and chill completely in the refrigerator. When the mixture is cold, add the grated cheese and mix well.


Dust your counter with a little flour and spread out the puff pastry. Lightly brush the pastry with the egg/water mixture. This will help seal the folded puff. Use a sharp knife or a pizza cutter, cut the puff sheets into 2-inch by 2-inch squares. Place one tablespoon of firmly packed filling into the center of each square. Fold corner to corner, and crimp with a fork. Place on a sprayed cookie sheet about one inch apart. Cover and refrigerate until party time.


Preheat oven to 400 degrees F. Bake for 15 to 20 minutes or until golden brown. Serve with your favorite salsa. Makes 40 pieces



This creamy casserole is perfect on a warm evening, accompanied by a green

salad. Serves 6

2 whole chicken breasts, cooked & finely diced, (about 1-1/2 to 2 cups)

1 cup raw macaroni, cooked and drained (I use smallest shells)

1 cup low-fat cottage cheese

1 cup light sour cream

1 small onion, minced

2 tbsp parsley, chopped fine, or 1/2 tsp dill weed or both

Salt and pepper, to taste

2 tbsp dried bread or cracker crumbs

Preheat oven to 350 degrees. Combine all ingredients except crumbs; mix

well. Place in 2-qt casserole dish. Top with crumbs. Bake 35-40 minutes.



1 lb fully cooked smoked sausage links, cut into 1 1/2 to 2 inch chunks

6 small new red potatoes, unpeeled, quartered

1 small onion, cut into 8 wedges

1 (14.5 oz can stewed tomatoes, undrained)

pepper to taste

1/2 medium head cabbage, cut into 6 wedges

In large skillet, combine all ingredients except cabbage; mix well. Arrange

Cabbage wedges over top. Bring to boil., Reduce heat to medium-low; cover

and cook 15 to 20 minutes or until vegetables are tender. Spoon sauce from

skillet over cabbage wedges before serving.



Serves 6

1 rotisserie chicken

1 sheet Pepperidge Farm frozen puff pastry

6 medium potatoes, about 1 1/2 pounds

1 1/2 cups sliced carrots

1 cup frozen peas

Salt, pepper to taste

2 cans Campbell's condensed cream of chicken soup

2 soup cans milk

1 1/2 teaspoons sugar


Remove skin from chicken and shred meat into bite-size chunks. Measure 4 cups and set aside, reserving any remaining chicken for another use. Remove puff pastry sheet from box and thaw at room temperature. Meanwhile, scrub potatoes and cut into 1/2-inch cubes (peeling is not necessary). Place in large pot along with carrots. Barely cover with hot water. Cover; bring to a boil and simmer until vegetables are just tender, about 10 minutes. Place frozen peas in a strainer. Pour potatoes and carrots over peas in strainer and drain. Season with salt and pepper.


In same pot, combine soup and milk, stirring until smooth. Heat to a simmer. Stir in sugar. Add shredded chicken and vegetables and simmer until warmed through.


Unfold pastry sheet and roll out on a lightly floured board to a rectangle slightly larger than a 9-inch by 12-inch pan. Pour hot filling into pan. Moisten edges of pastry and place over filling, moistened edges down. Fold edges over rim of pan and press to seal. Bake at 400 degrees for 20 minutes, or until pastry is golden brown.



Cranberry Apple Stuffing combines tart fruit with savory herbs for a delicious flavor twist. Serve this colorful stuffing with roast chicken or pork, or with a holiday turkey. Serves 8


1/2 cup butter

2 cups chopped celery

1/2 cup chopped onion

1 teaspoon McCormick(r) Thyme Leaves

1 teaspoon McCormick(r) Rosemary Leaves

1 teaspoon McCormick(r) Parsley Flakes

2 red tart apples, cored and chopped

1 1/4 cups dried cranberries

1 teaspoon grated orange peel (optional)

4 cups unseasoned dry bread cubes

1 cup chicken broth


1. In a skillet, melt the butter. Add celery and onion; sautÚ 5 minutes. Remove from heat; stir in next 5 ingredients and orange peel, if desired.


2. Place bread cubes in a large bowl; stir in fruit mixture. Add broth; toss to combine. Place in 13x9-inch baking dish. Cover and bake in a 325░F oven 35-40 minutes.



These creamy potatoes are absolutely delicious. The perfect amount of garlic complements any roasted meat. Serves 8


6 potatoes, cubed and cooked until fork tender

1/4 cup milk

1 package (8 ounces) regular or lowfat cream cheese

1 cup regular or lowfat sour cream

1 teaspoon McCormick(r) Parsley Flakes

1/2 teaspoon McCormick(r) California Style Blend Wet Crushed Garlic*

1/2 cup shredded Cheddar cheese


1. Place all ingredients, except cheese, in a large mixing bowl. With an electric mixer, blend ingredients until smooth on medium-high speed.


2. Spoon mixture into a lightly greased 12 x 8-inch casserole dish. Cover and bake in a 325░F oven for 30-40 minutes. Remove from oven.


3. Uncover, sprinkle with cheese. Bake additional 5-10 minutes or until cheese is melted.


*1/4 teaspoon McCormick(r) Garlic Powder can be substituted.



Servings: 6

Source: The New American Heart Association Cookbook


Dressing Ingredients:


1/2 cup fat-free, cholesterol-free or light, reduced-calorie mayonnaise dressing

1 tablespoon fresh lemon juice

2 teaspoons rice vinegar or white vinegar

1/2 teaspoon curry powder

1/4 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon cayenne


Chicken Salad Ingredients:


4 ribs celery, chopped (2 cups)

8 thin strips green bell pepper (optional)

4 cups cubed, cooked chicken (1-1/2 pounds boneless, skinless breasts),

white meat only, skin and all visible fat removed


In a large bowl, whisk together dressing ingredients. Stir in chicken and celery.


Cover and refrigerate for at least 30 minutes. To serve, garnish with bell pepper.



1 package active dry yeast

1/2 cup warm water (105 to 110 degrees)

2 Tablespoons sunflower oil

1 egg

1/2 cup cottage cheese

1/4 cup honey

1 teaspoon salt

2 to 2-1/2 cups bread flour

1/2 cup whole wheat flour

1/4 cup wheat germ

1/4 cup rye flour

1/4 cup rolled oats


Sprinkle yeast in warm water; stir to dissolve. In a large bowl, mix sunflower oil, egg, cottage cheese, honey, and salt. Add dissolved yeast and 2 cups bread flour, beating until flour is moistened. Gradually stir in whole wheat flour, wheat germ, rye flour and oats, plus enough bread flour to make a soft dough. On a floured surface, knead dough about 10 minutes or until dough is smooth and elastic. Place dough in a greased bowl; cover loosely with oiled plastic wrap. Let rise in warm place until doubled in size, about 30 minutes. Punch down dough. Shape into one round loaf. Place into a greased pie pan sprinkled with cornmeal. Cover with oiled plastic wrap and let rise until doubled in size (about 1 hour). Brush with egg white and sprinkle with wheat germ, sunflower kernels, or oatmeal. Bake at 350 degrees for 35 to 40 minutes. Yield: 1 loaf (2 pounds)

Note: If too dark, cover loosely with foil the last 10 to 15 minutes of baking. Remove from pie pan and cool on a wire rack.


2-3 lbs potatoes, peeled and cut up

2 lbs carrots, peeled and cut into slices

1 medium onion, diced

salt to taste

2 Tbls butter or margarine

1 pkg brown gravy mix

1 lb Polish sausage or Kielbasa, etc.

Peel or scrub well and cut carrots into 1/4-inch slices, or into long narrow strips. Dice onion. Cover with hot water and cook over medium high heat. Peel and cut up potatoes. Add to pot and cover with boiling water. Cook until carrots and potatoes are tender. Drain very well. Mash with butter and add salt if needed. Meanwhile make gravy. Cut Polish sausage into 16 chunks and heat in microwave. Put sausage on top of potato mixture, with gravy on the side.



1/3 cup Vegetable Shortening

3/4 cup Sugar

2 medium Bananas -- sliced

2 cups Flour

1 teaspoon Vanilla

1 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1 teaspoon Salt

3/4 cup Sour Cream OR- 1 cup milk with 1 Tbsp. Vinegar, mixed

Preheat oven to 350 degrees F. In a large bowl, mix shortening, sugar and

bananas. Mix dry ingredients in another bowl, then add to banana mixture,

alternating with sour cream (or milk); mix well. Pour into large loaf pan,

which has been sprayed with non-stick cooking spray. Bake 50 - 60 minutes

at 350 degrees F. Note: This recipe may be doubled or tripled. This recipe freezes well. [courtesy of real food for real people]



Serves 2

1/2 cup orzo

2 medium tomatoes, chopped

2 teaspoons extra-virgin olive oil

1/2 cup fresh parsley, chopped

Salt and freshly ground pepper


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


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




3 lbs. potatoes, Yellow Finns if available

4 Tbsp. margarine or butter

1-1/2 tsp. salt

1 c. hot milk

2 cloves garlic, minced

2 Tbsp. parley, minced


Peel potatoes and cut into large chunks. In a 3-qt. saucepan, place potatoes and enough water to cover. Heat over a high flame until boiling. Reduce heat to low, cover the pot and simmer 15 minutes or until tender. Drain and return potatoes to the pan. In a small saucepan, heat the margarine, salt and garlic over a low flame. With a potato masher, mash the potatoes with the margarine mixture. Gradually add the milk and mash until smooth. Makes 8 servings.




This is the perfect side dish for your holiday table. Green beans and red pepper slices look so festive, and citrus and dill give the Hollandaise sauce an extra special flavor. Serves 6


1 bag (16 ounces) frozen whole green beans, thawed

1 red bell pepper, cut into thin strips

1/3 cup sliced almonds*, divided

1 package McCormick(r) Hollandaise Sauce Blend

1 1/4 cups milk

2 tablespoons butter or margarine, softened

3 ounces cream cheese, softened

2 teaspoons lemon juice or 2 tablespoons orange juice

1/2 teaspoon McCormick(r) Dill Weed

1. Preheat oven to 375░F. Combine green beans and pepper strips in a greased 12x8-inch baking dish or 2-quart casserole dish. Top with 1/4 cup almonds.* Bake, covered, 25-30 minutes or until vegetables are crisp-tender.**


2. Meanwhile, prepare Hollandaise sauce according to package directions, except use 1 1/4 cups milk and 2 tablespoons butter. After sauce has thickened, whisk in cream cheese, lemon or orange juice and dill. Cook over low heat until smooth. Drizzle sauce over a serving of vegetables. Garnish with remaining almonds.

*Almonds may be toasted. To toast nuts, place in nonstick skillet over medium heat and cook, stirring often, until golden brown.


**If preferred, vegetables may be prepared on stove top instead of baked. Just add beans and pepper and cook according to package directions. Toss with almonds in serving dish. Follow step 2 to complete.


Do-ahead suggestions: Sauce may be prepared 1 day ahead. Cover, refrigerate and heat through just before serving.



Source: http://homecooking.about.com

3 1/2 lb Pork shoulder roast

2 tbsp Oil

Salt and pepper

1 1/2 cup Water

6 small Potato; peeled

6 small Carrot; peeled & cut into 2" pieces

1 large Onion; cut into wedges

1 medium Acorn squash; cut in half lengthwise, then seeded & cut into 3/4"

crosswise slices

1 tsp Chervil leaves; if desired

2 medium cooking apple, cut into wedges

2 tsp Cider vinegar

1 pkg Gravy mix for pork

Brown roast in oil in heavy Dutch oven over medium heat. Sprinkle with salt and pepper; add water. Cook, covered, 1 hour. Add potatoes, carrots, onion, squash and chervil; cook 25 minutes. Add apples; cook 10 minutes. Remove meat, vegetables and apples to heated platter and keep warm. Add vinegar and gravy mix to 1 1/2 cups of remaining liquid. Simmer, stirring constantly, 1 minute or until thickened. Serve with meat and vegetables. Submitted by Sam Waring



by Lynn Nelson

4 - 5 cups cubed cooked chicken

4 ounces butter

8 tablespoons flour

4 cups chicken stock

1 teaspoon onion powder

1 teaspoon black pepper

1 teaspoon salt

1/2 teaspoon rosemary -- crushed

1/2 teaspoon thyme

1/2 teaspoon sage

1 medium pinch saffron (opt)

In a large saucepan melt butter over medium heat until bubbling but not browning. Whisk in flour and cook for 5 minutes, stirring continuously. Slowly stir in chicken stock until well blended. Add spices and cook until mixture thickens, stirring constantly. Stir in chicken. Ladle mixture into freezer bags and seal. Freeze.


Chicken Pot Pie:

Add diced carrots and peas, bake under pastry crust. (Or cut canned biscuits

in quarters and place on top.)

Chicken And Dumplings:

Add carrots and peas, simmer, drop on dumpling dough, cover and cook.

Chicken A La King:

Add sliced mushrooms, simmer. Serve over toast or in puff pastry shells.

Schizo Chicken Casserole:

Add a vegetable, a starch, a crunchy topping and bake.


Mix with cooked spaghetti or linguine, top with shredded cheese and bake.

Other Ideas:

Use in crepes, pastry pockets, over rice, etc.




1 15-Pound whole Honeysuckle White Turkey fresh or frozen (thawed)

3 large lemons

2 large limes

1-1/2 tsp. salt

1/2 tsp. black pepper coarsely ground

1/4 c. dry white wine (see note)

1/4 c. packed brown sugar

1 bunch each: fresh sage, marjoram, and thyme


Remove giblets and neck from turkey, discard liver and reserve the rest in the fridge for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.


Peel skin from lemons and limes to make rose garnishes (*see instructions below). Reserve in refrigerator. Squeeze enough juice from the lemons and limes to equal 2 Tbsp. each. Cut the remaining lemons and limes in half and place in the turkey cavity. Sprinkle salt in the cavity.


In a small bowl, mix the wine, brown sugar, and citrus juices; reserve for glaze. Gently loosen skin from the turkey breast without totally detaching the skin and carefully place 1 tablespoon each sage and marjoram under the skin. Replace the skin. Fold neck skin and fasten to the back with 1 or 2 skewers. Fold the wings under the back of the turkey. Return legs to tucked position.


Place turkey, breast side up, on a rack in a large shallow (about 2-1/2 inches deep) roasting pan. Rub turkey with salt, pepper, and oil. Insert oven-safe meat thermometer into the thickest part of the thigh, being careful that the pointed end of the thermometer does not touch the bone.


Roast the turkey in a preheated 325 F. oven about 3-3/4 hours. During the last hour of roasting time, baste with the pan drippings. Be careful not to baste over the pop-up timer, as it may bake it shut. (Double check with the meat thermometer). During the last 30 minutes, baste with the citrus glaze. Loosely cover with lightweight foil to prevent excessive browning. Continue to roast until the thermometer registers 180 F. in the thigh, or 170 degrees F. in the breast. Alternative checks for doneness: Leg joint moves freely when the drumstick is rotated; or, when a fork is inserted into the deepest part of the leg joint the juices are clear.


Remove turkey from the oven and allow it to rest for 15-20 minutes before carving. Place on a warm large platter and garnish the platter with fresh herbs and lemon and lime roses.


*Prepare lemon and lime roses as follows: with a small sharp knife or vegetable peeler, cut a continuous thin 1-inch strip of peel. Avoid cutting into the white pith. Roll tightly, skin inside out, and secure with toothpicks. Reserve in a bowl filled with ice water until time for service.


Provides 22 servings at 6 ounces per portion.


Note: Alcohol-free wine may be substituted for the dry white wine.



Source: www.melborponsti.com

2 Acorn squash halved lengthwise, seeded

3 tbsp Butter

1/3 cup Honey

3/4 cup Dried Calif. Figs, chopped

1/3 cup Almonds, chopped

1/2 tsp Cinnamon

1/4 tsp Nutmeg

Place squash cut sides down in medium baking pan. Add boiling water to a

depth of 1/4 inch. Cover with foil. Bake at 350 degrees 30 minutes, until

just cooked through but still firm. Carefully remove foil and pour off

water. In small saucepan, melt butter over low heat, stir in honey, figs,

almonds, cinnamon and nutmeg. Turn squash cut sides up and fill with fig

mixture. Bake uncovered, 20 to 25 minutes longer, until squash is tender and

filling is bubbly. Karen Mintzias



Servings: 10 one-cup servings

Source: Eater's Choice Low-Fat Cookbook


10 large dried black mushrooms

1/2 cup tree ear fungi

1/3 tiger lily stems (golden needles)

2 tablespoons cornstarch

3 tablespoons water

3/4 diced uncooked chicken breast

1 teaspoon olive oil

1 tablespoon soy sauce

1 can (8 oz.) bamboo shoots, sliced

6 cups chicken stock, OR 3 (10-3/4 oz) cans chicken broth, defatted, + 2 cans


3 tablespoons white vinegar

1 tablespoon double black soy sauce

2 cakes tofu (fresh bean curd), cubed

2 teaspoons chili oil

2 egg whites, beaten

4 green onions, sliced


Place mushrooms, tree ears, and tiger lily stems in a small bowl and cover with boiling water. In about 15 minutes or when they are soft, drain off the water and chop off stems or any hard parts.


Slice mushrooms and tree ears and pull tiger lily stems into shreds. Set aside.


Combine cornstarch and water into a smooth paste. Set aside. In a heated wok or skillet, sautÚ chicken in oil until chicken is cooked through.


Stir in regular soy sauce. Stir in mushrooms, tree ears, tiger lily stems, and bamboo shoots. Add chicken stock, vinegar, and double black soy sauce. Stir cornstarch mixture into soup. Let thicken.

Add tofu and bring soup to a boil. Stir in the chili oil and white pepper.


Turn off the heat for 1 minute and then slowly pour the egg whites into the soup, stirring constantly.


Garnish each bowl of soup with chopped green onions.



Servings: 6

Source: "Deliciously Healthy Favorite Foods Cookbook"


2 cups canned pumpkin

2 cups water

1 cup low-fat milk powder (equal to 4 cups low-fat milk)

2 eggs

Sugar substitute equal to 3/4 cup brown sugar

1/2 teaspoon Morton Lite Salt Mixture (R)

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon nutmeg

1/2 teaspoon allspice

1/4 teaspoon ground cloves


Mix all ingredients. Pour into a 9-inch glass pie pan sprayed with nonstick spray.


Bake in a preheated 350F oven for 1 hour, or until knife inserted into center of pie comes out clean.



1 box cheap, plain yellow cake mix

2 eggs

1/2 c. oil

1 1/2 Tbsp. water

12 to 14 oz. M & M plain candies

Preheat oven to 350 degrees. In medium mixing bowl, combine cake mix, eggs,

oil, and water until smooth. Fold in candies. Drop by small or large rounded spoonfuls on ungreased baking sheet; flatten slightly. Bake 6-12 minutes (depending on cookie size) or until center puffs and edges are barely golden. Allow to cool for a minute or two, then remove to cooling rack. Recipe may be doubled and excess dough refrigerated for several days; simply roll into balls, flatten, and bake for fresh cookies within 5 days. The original recipe suggests adding 1/2 c. nuts and/or 1/2 c. coconut, but I think just about anything could be stirred into the rich sugar cookie dough in place of candies.



3 pounds Turkey Wings -- (about 4 wings)

2 medium Onions -- peeled and quartered

1 cup Water

8 cups Chicken Broth

3/4 cup Carrots -- chopped

1/2 teaspoon Thyme -- dried

3/4 cup Flour

3 tablespoons Butter or Margarine

1/2 teaspoon Black Pepper -- freshly ground

1. Heat oven to 400 F. degrees. Have ready a large roasting pan.

2. Arrange wings in a single layer pan; scatter onions over top. Roast 1 1/4

hours until the wings are browned.

3. Put wings & onions in a 5 to 6 quart pot. Add water to roasting pan &

stir to scrape up any brown bits on bottom. Add to pot. Add 6 cups broth

(refrigerate remaining 2 cups), carrot & thyme. Bring to a boil reduce heat

& simmer, uncovered, 1 1/2 hours.

4. Remove wings to cutting board. When cool, pull off skin & meat. Discard

skin; save meat for another use.

5. Strain broth into a 3-quart saucepan, pressing vegetables to extract as

much liquid as possible. Discard vegetables; skim fat off broth & discard.

(If time permits, refrigerate broth overnight to make fat-skimming easier.)

6. Whisk flour into remaining 2 cups broth until blended & smooth.

7. Bring broth in pot to a gentle boil. Whisk in broth-flour mixture & boil

3 to 4 minutes to thicken gravy & remove floury taste. Stir in butter &

pepper. Serve or pour into containers; refrigerate up to 1 week or freeze

up to 3 months.

Planning Tip: If frozen, thaw 2 days in refrigerator. Reheat in saucepan,

whisking often. Source: "Woman's Day, November 16, 1999 - p.176"




As the American diet has changed during the past few years, gravy has all but disappeared. Only on the most special of occasions do we allow ourselves the indulgence of this hearty sauce made from the poultry drippings. The Thanksgiving meal is one such occasion, when the golden brown, carmelized turkey drippings, blended with flour and broth, yeild a gravy that adds to the flavor of the holiday. Gravy is also an essential ingredient for hot turkey sandwiches enjoyed as post-Thanksgivng turkey.


The turkey drippings, both the browned bits and fat, provide the color and flavor needed for good gravy. Salt and pepper are essential ingredients as they enrich the natural flavors. The quality of any gravy is enhanced by adding turkey stock, wine or apple cider.


If a shortage of turkey gravy is a common occurence at your house, double the turkey gravy recipe by using melted butter and extra warm turkey or poultry stock. The following section lists several common gravy problems and ways to eliminate them so your turkey feast will be complete.


Gravy Problems - Gravy Solutions


Gravy is lumpy.


With a whisk or rotary beater, beat the gravy until smooth. If all other attempts fail, use a food processor, strainer or blender. Reheat, stirring constantly; serve.


Gravy is too salty.


If the oversalting is slight:

A. Add several raw potato slices and cook until the potato slices are translucent. Remove the slices prior to serving.


B. Add a few pinches of light brown sugar (only a few pinches, or gravy will become too sweet). If the oversalting is severe, the gravy must be repaired by increasing the quantity. Prepare another batch of gravy, omitting all salt. Blend the two batches together.


Gravy is too light in color.


Add 1/2 teaspoon of instant coffee.


Gravy is not thick.


If time permits, allow the gravy to continue to simmer on the range top. If time does not allow, mix the following thickening agents as indicated:

A. Cornstarch - Blend 1 teaspoon per cup of liquid in cold water. Stir until dissolved then mix into gravy. Continue to cook and stir to eliminate the cornstarch flavor.


B. Paste of flour and cold water.


C. Arrowroot - Blend 1 tablespoon per cup of liquid in cold water. Stir until dissolved, then mix into gravy. Can be served as soon as the gravy thickens

due to arrowroot's lack of taste. NOTE: Mixing starch with cold water before adding it to a hot mixture prevents lumping.

Gravy is too thick.


Slowly whisk in more broth until the desired thickness is reached.


Gravy is greasy/fatty.


For an immediate fix, the fat can be skimmed off the top or soaked up with a fresh bread slice. If more time allows, chill the gravy, skim off the fat and

reheat the gravy until it bubbles.



Source: http://homecooking.about.com

4 acorn squash, halved lengthwise, seeds removed

4 large Gala apples

2 tablespoons sugar

1/4 (scant) teaspoon cinnamon

3 to 4 tablespoons honey

2 tablespoons unsalted butter

Kosher salt and freshly ground pepper

Preheat oven to 450 degrees. Season the cut sides of the squash with salt

and pepper and set them, cut side down, on a baking sheet. Bake for about 1

hour, or until the flesh is tender and caramelized on the bottom. Let cool

on the baking sheet. Meanwhile, peel and core the apples; cut them

lengthwise into eighths. Slice each piece crosswise 1/4-inch thick. Transfer

to a bowl; toss with the sugar and cinnamon. Spread the apples on a baking

sheet; bake 30 minutes, or until tender and brown. Peel the squash and

transfer it to a bowl along with any caramelized bits from the pan. Mash

coarsely. Add the apple pieces with any caramelized bits. In a saucepan,

bring the honey and butter just to a boil. Add the squash, stir well and

season with salt and pepper. Serves 8.


Serves 2

3/4 pound snapper fillets

Salt and freshly ground pepper

1/2 cup plain bread crumbs

2 garlic cloves, crushed

2 tablespoons pine nuts

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

2 teaspoons olive oil


Preheat oven to 400 degrees. Line a baking sheet with foil. Rinse snapper and pat dry with paper towel. Sprinkle fish with salt and pepper. Place on baking sheet. Mix bread crumbs, garlic and pine nuts. Spoon over fish. Sprinkle olives over bread crumbs and drizzle oil on top. Bake fish 10 minutes.



1 pound Lean Ground Beef

2 cups Corn -- frozen or canned

2 cups Tomato Sauce

1 cup mild Picante Sauce

1 tablespoon Chili Powder

1 1/2 teaspoons Ground Cumin

2 cups Cottage Cheese, 2% fat

2 Eggs -- slightly beaten

1/4 cup Parmesan Cheese -- grated

1 teaspoon Oregano

1/2 teaspoon Garlic Salt

12 large Corn Tortillas -- divided

2 cups Cheddar Cheese -- shredded

Preheat oven to 375 degrees F. Brown ground beef in a large skillet and drain. Add corn, tomato sauce, Picante sauce, chili powder, cumin. Simmer, stirring frequently for about5 minutes. Combine cottage cheese, eggs, Parmesan cheese, oregano and garlic salt. Mix well. Arrange 6 tortillas on bottom and sides of lightly greased 13x9x2 inch baking dish, overlapping as necessary. Top with 1/2 the meat mixture. Spoon cheese mixture over meat. Arrange remaining 6 tortillas over cheese. Top with remaining meat mixture. Bake in preheated oven about 30 minutes. Remove from oven and top with shredded cheddar cheese. Let stand 10 minutes before serving.



Serves 6

2/3 cup dried cannellini beans

2 ounces prosciutto, in one piece

1/2 medium onion, peeled

1 small rib celery, halved

1 small carrot, peeled and halved

3 tablespoons extra virgin olive oil, divided use, plus more for drizzling

1/2 bulb fennel, diced

1 cup chopped onion

1 1/2 teaspoons minced garlic

2 quarts roughly hand-torn and lightly packed greens, such as chard, collards,

mustard, spinach and cabbage

1/3 cup tomato passato (fresh tomato passed through a food mill) or canned

crushed tomatoes

1 1/2 cups peeled and diced russet potato

1 cup diced zucchini

1/2 cup diced green beans

1/2 teaspoon toasted and ground fennel seed, plus 1/4 teaspoon if not using

fennel fronds

2 whole small jalape˝o chilies

Sea salt

Freshly ground pepper

1/2 cup minced fennel fronds, if available

3 cups bread cubes from day-old bread


Cover beans with cold water. Bring to a boil, cover, remove from heat and let stand 1 hour, then drain. Return beans to a large pot with 2 quarts water, prosciutto, onion, celery, and carrot. Simmer gently, uncovered, until beans are tender, about 1 1/2 hours. Cool in broth. Remove prosciutto, onion, celery, and carrot; dice prosciutto and set aside.


In a large pot, heat 1 1/2 tablespoons olive oil. Add diced fennel, onion, garlic, and a pinch of salt. Cook slowly until vegetables are softened but not browned, about 15 minutes. Add greens and toss with tongs until they wilt evenly; adjust heat to keep vegetables from burning. Add beans and their broth, tomato, potatoes, zucchini, green beans, fennel seed and chilies.


Simmer gently for 30 minutes. Stir in prosciutto and fennel fronds, if using, then season with salt and pepper. Transfer chilies to a small bowl and discard stems. Mash with a fork, adding a little broth and potato from pot to make a thick puree.


Preheat oven to 325 degrees. Toss bread cubes with remaining 1 1/2 tablespoons olive oil. Season with salt and pepper. Bake bread until crisp and golden, 15 to 20 minutes. Divide bread among 6 warm soup bowls. Ladle soup over bread, then drizzle with olive oil. Pass chili condiment on the side. Makes 2 quarts.



2 tablespoons soy sauce

2 teaspoons sesame oil

1/4 teaspoon Tabasco sauce

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1 pound ground pork

2 eggs

10-ounce package frozen chopped spinach, thawed and drained

1-pound package won ton wraps


Bring a large pot of water to a boil.


Mix together seasonings and blend with pork, eggs and spinach. Place about a teaspoonful of stuffing in the center of each wrap. With water, moisten two sides of wrap to a corner. Fold over into triangle shape and seal.


Boil in water 5 to 10 minutes, stirring occasionally. Cut one in half to check for doneness. Drain.


Serve plain, with a dash of soy sauce or wine vinegar, as an appetizer. Or serve won ton in clear broth as a first course soup.



1 pkg. cheap, plain yellow cake mix

1 can cherry or chopped apple pie filling

3 eggs

Dash of cinnamon (opt.)

Preheat oven to 350 degrees. Spray 9 x 13 baking pan with non-stick spray.

In a mixing bowl combine cake mix, pie filling, eggs, and cinnamon until

well moistened. Spread batter in baking pan and bake 30-40 minutes or until

golden and center bounces back. Cake is very rich and moist, so frosting is

unnecessary. Sprinkle with powdered sugar and serve warm or room

temp. NOTE: For a truly sinful dessert, use chocolate cake mix, cherry pie

filling and eggs (no cinnamon). Spread with fudge frosting when cool.



Serves 6


1 medium pomegranate

2 tablespoons lemon juice

1/2 tablespoon white wine vinegar

1 clove garlic, chopped finely

1 teaspoon freshly grated ginger or a generous

1/4 teaspoon powdered

1 teaspoon sugar

1/4 teaspoon salt

1/3 teaspoon freshly ground black pepper

1/4 cup olive oil

2 heads endive, separated into leaves

3 quarts baby lettuce or other torn lettuce leaves

1 medium papaya, peeled, seeded and cut into 1/2-inch cubes

2 tablespoons thinly sliced green part of green onion


Separate seeds from skin and pulp of pomegranate; reserve seeds (about 3/4



To make dressing: Mix lemon juice, vinegar, garlic, ginger, sugar, salt and pepper; whisk in oil. Reserve.


On a large serving platter, arrange endive leaves like spokes with tips pointing out. Toss papaya with 1 tablespoon dressing; reserve. Toss lettuce with remaining dressing; mound over endive leaves. Top with reserved papaya; sprinkle with pomegranate seeds, then with green onions.



8 ounces Lowfat Cream Cheese -- Softened

1 Egg -- or replacer

2 tablespoons Sugar -- or replacement

1 teaspoon Vanilla

1 1/2 cups Pumpkin, canned

2 Eggs -- or replacer

1 1/2 teaspoons Pumpkin Pie Spice

1 Pie Crust (9 inch) -- unbaked

1 cup Evaporated Milk

2 tablespoons Sugar -- or replacement

For Cheese Layer:

Combine cream cheese, sugar or replacement, vanilla and 1 egg (or replacer)

in mixing bowl. Stir to mix well, spread in bottom of unbaked pie shell.

For Pie Layer:

Combine pumpkin, milk, 2 eggs (or replacer), sugar or replacement and spices

in a mixing bowl, beating to blend thoroughly. Carefully pour over cheese


Bake at 350 degrees F for 65 to 70 min or until knife inserted comes out clean.

[Courtesy of RealFood4RealPeople.]




Enjoy the combination of two fall flavors, pumpkin and cranberries, for a scrumptious treat. Makes 20 (2-1/2 x 2-inch bars)


1 box (about 18 ounces) yellow cake mix

2 cups finely chopped pecans or walnuts

1/2 cup butter or margarine, softened

3 teaspoons McCormick(r) Pumpkin Pie Spice, divided

1 can (16 ounces) jellied cranberry sauce

1 tablespoon orange juice or water

3 large eggs

1 can (15 ounces) pumpkin

1 can (14 ounces) sweetened condensed milk

1 tablespoon McCormick(r) Pure Vanilla Extract


1. Preheat oven to 350░F. Combine cake mix, nuts, butter and 1 teaspoon pumpkin pie spice until crumbly. Reserve 1-1/2 cups crumb mixture. Press remaining crumb mixture onto bottom of 13x9-inch baking dish.


2. Place jellied cranberry sauce and orange juice in small saucepan. Cook, stirring frequently, over medium heat until smooth. Remove from heat; cool slightly. Meanwhile, in large bowl, beat eggs. Add pumpkin, condensed milk, vanilla extract, and remaining 2 teaspoons Pumpkin Pie Spice; mix well.


3. Spread cranberry sauce evenly over crust. Pour pumpkin mixture over cranberry. Sprinkle with reserved crumb topping. Bake 45 minutes or until crumb topping is golden brown. Serve warm or chilled.



Serves 4 to 6


1/4 cup orange juice (see cook's note)

2 tablespoons olive oil

4 whole garlic cloves

1 teaspoon chopped fresh rosemary

1 teaspoon salt

1/4 teaspoon pepper

8 cups of autumn vegetables (any combination of carrots, sweet potatoes,

onions, parsnips, turnips, rutabagas, potatoes, beets and celeriac), cut up

in 1- to 2-inch pieces


Heat oven to 450. Combine all ingredients except vegetables. Toss cut-up vegetables with orange juice mixture. Spread vegetables in large roasting pan and roast, covered, for 45 to 50 minutes, stirring occasionally, until tender and lightly browned.


Cook's note: Three tablespoons of balsamic vinegar may be substituted for the juice.



Makes 1 1/2 quarts

For soup:

2 medium onions

1 tablespoon olive oil

1 leek, white part only

1 tablespoon butter

1 quart vegetable stock (can substitute chicken or shellfish stock)

1 bunch tarragon

1 healthy pinch of saffron

Sea salt

Cayenne pepper to taste

1/4 cup butter

1 tablespoon Pastis or Pernod

For garnish:

6 ounces fresh rock shrimp

6 fresh chervil sprigs

1 bunch chopped chives


To make soup: Peel onions; place them in an aluminum foil pouch with olive oil and season with a large pinch of salt. Seal onions in foil; place on a baking dish and bake in 300-degree oven for 2 1/2 hours, until very soft.


Meanwhile, remove green part of leek and discard, Chop white part and wash well. Melt tablespoon butter in a saucepan and sautÚ leeks until very tender but not browned. Add stock and bring to a boil. Turn heat off, add whole tarragon to liquid, as well as saffron. Cover pot, and allow to steep to infuse flavor. After 30 minutes, remove tarragon from liquid. When onions are ready, place them in a blender with all the liquid that was released from onions inside the pouch. Add leek and saffron liquid to blender and blend to a fine puree. (Caution: Be careful when pureeing hot liquids in a blender. It should be done with the pulse option.) Stop blender; season with salt and cayenne pepper to taste, add Pastis or Pernod and remaining butter. Blend until butter is incorporated. Pour soup back into a saucepan and reheat.


To serve, sautÚ rock shrimp and divide among 6 bowls, garnish with chervil and chives. Divide soup among bowls. The soup can be made a day in advance.





8-24 lb. fresh or frozen Honeysuckle White Turkey (thawed if frozen)

1 Tbsp. olive oil, vegetable oil or butter


Honey Mustard Glaze:

1/2 cup clover honey

1/4 cup sweet mustard


Preheat oven to 325░ F. Begin roasting your Honeysuckle White turkey. Approximately 1 hour before turkey is due to be done, begin preparing your glaze. In a small bowl, blend the honey and mustard together. During the last 30 minutes of roasting time, baste the turkey with the honey glaze, avoiding the pop-up-timer. Cover and continue to roast until the timer pops or thermometer registers 180░ F in the thigh, or 170░ F in the breast.



A must-have side dish, baked outside the bird.


1-1/2 Tbsp. canola oil

7 medium celery stalks, chopped

3 medium onions, chopped

3/4 tsp. dried oregano

1-1/2 lb. loaf multi grain bread, cut into 1/2 inch cubes

1 can chicken broth

3/4 tsp. freshly ground black pepper

1 c. water


In a large skillet, heat the oil over a medium flame. Add the celery and onions and cook, stirring frequently until golden. Stir in 1/4 cup of the water; reduce heat to low, cover, and cook until vegetables are tender. In a very large bowl, toss the veggies with the oregano, bread, broth, pepper and the rest of the water. Bake at 325 F. in a greased, covered casserole for 30 minutes. (Usually added to the oven in the last 30 minutes of the turkey's cooking time.)



This isn't just a turkey; it's a unique blend of tastes. The flavors of bay leaves, onion, and oranges permeate the turkey to make it incredibly moist and tantalizing.


1 tablespoon McCormick Italian Seasoning

2 teaspoons McCormick Season-All Seasoned Salt

1 teaspoon McCormick Ground Mustard

1 teaspoon McCormick Garlic Powder

1/2 teaspoon McCormick Black Pepper

1 (about 12 pounds) turkey, fresh or frozen, thawed

2 McCormick Bay Leaves

2 stalks celery

1 onion, quartered

1 small orange, quartered

1-2 tablespoons olive oil


1. Preheat oven to 325 degrees F. Combine first 5 ingredients; set aside. Wash turkey and remove neck and giblets. Place turkey breast side up on a rack in shallow roasting pan. Sprinkle 2 teaspoons of seasoning mixture inside the turkey. Stuff bay leaves, celery stalks, onion, and orange inside turkey. Brush oil over entire surface of turkey, then spread remaining seasoning mixture over surface. Place in oven.

2. Roast about 3 1/2 hours. Baste turkey several times with pan juices. After 2 hours, loosely tent with foil. Remove foil during the last 30 minutes of cooking. Turkey is done when internal temperature reaches 180 degrees F in thigh and 170 degrees F in the breast when tested with a meat thermometer.

3. Remove turkey from oven. Let stand 15 minutes. Transfer to platter or carving board.




November 7, 2001 Posted: 12:50:02 AM PST, THE ASSOCIATED PRESS


Beef stew served in baked winter squash is a cook's dream, simple and savory and adaptable for a variety of occasions.


For diners, it's a colorful visual treat, too, before the first mouthful is even tasted.


The ingredients are seasonal, their combinations can be varied through fall and winter months. Adjust types and quantities of vegetables to suit market availability or personal preferences.


Acorn squash, shaped like an acorn with a dark-green ribbed skin and orange flesh, works well for this recipe. In general, smaller squash make great individual soup bowls, while larger squash make perfect tureens.


Whether baked whole, steamed, pureed or stuffed, winter squash provide many options and flavors to work with. Squash of any kind are suitable for high-fiber, low- calorie and low-fat diets. They offer a nutritious variety of vitamins and minerals.


Choose a squash that is heavy for its size and has a hard, deep-colored rind and smooth skin. Stay away from those with blemishes and moldy spots. The hard skin protects and helps preserve the creamy flesh.


Don't discard the seeds. They can be roasted and salted to make a savory snack. Cooked squash can be stored in the freezer for up to one year.




1- 9 inch ready-made pastry pie crust

2 egg

2 c. mashed cooked sweet potatoes

3/4 c. sugar

1/2 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

1-2/3 c. evaporated milk

Heat oven to 425 F. Beat eggs slightly with a hand mixer; beat in remaining ingredients. Pour filling into the pie crust and bake for 15 minutes. Reduce oven temperature to 350 F. Bake until toothpick inserted in center comes out clean (about 45 minutes longer). Cool and serve with whipped cream if desired.




1/2 cup Melted butter

1 cup Light brown sugar

1 cup Light corn syrup

3 Eggs, slightly beaten

1/4 tsp Salt

1 tsp Vanilla

1-1/3 cups Pecan halves

Unbaked pie shell


Preheat oven to 450░F. Mix together the butter, eggs, brown sugar, corn syrup, salt and vanilla. Whisk until smooth. Blend in pecans. Pour into pie shell. Bake 10 minutes at 450░F; then lower heat to 350░F and bake an additional 40 to 45 minutes.


You can arrange your top layer of pecans in an attractive pattern if you like, but people will remember this pie more for its taste than its looks.



November 7, 2001 Posted: 12:50:02 AM PST, THE ASSOCIATED PRESS


Fresh pomegranates, with their festive connotations and long, poetic history, are now at their peak in most markets.


Behind its leathery outer skin, the pomegranate is full of bright, tart-sweet seeds and juice. Perhaps because of those seeds, since ancient times in various cultures, the pomegranate has symbolized hope, prosperity and fertility.


The ancient root of the name, from Latin and French, means fruit or apple with seeds. The pomegranate originated in tropical Asia, and is now widely cultivated throughout the Mediterranean and the Middle East. It is believed to have been brought to California by Spanish missionaries at least 200 years ago.


Choose pomegranates heavy for their size, without cracks or splits, with a skin color from bright to deep red. One pomegranate yields about 3/4 cup seeds and 1/2 cup juice.


Whole pomegranates keep well at room temperature for several days, and up to three months in plastic bags in the refrigerator.



(Serves 12)

6 lb. Honeysuckle White Whole Turkey Breast

5 medium red bell peppers

1/2 tsp. salt

10 1/2 oz. jar jalapeno pepper jelly (melted and divided)

1 medium red bell pepper, cut into strips

1 medium green bell peppers, cut into strips

1 medium yellow bell peppers, cut into strips

Fresh cilantro sprigs (optional)

Vegetable cooking spray

Preheat oven to 325░ F. Cut 5 red bell peppers in half lengthwise; discard the seeds and membranes. Place peppers, skin side up on a foil-lined baking sheet and flatten with palm of hand. Broil 3" from heat for 12 minutes or until blackened and charred. Place in a zip-top heavy-duty plastic bag, and seal. Let stand 15 minutes. Peel and discard skin. Place roasted peppers in food processor or blender. Process until smooth. Spoon into a bowl. Stir in salt and 1/2 cup melted jelly. Spoon 1 cup of pepper puree into a small bowl and set aside to serve with cooked turkey.


Place turkey breast on a rack coated with cooking spray, and place rack in a shallow roasting pan. Insert meat thermometer into turkey breast, making sure it does not touch bone. Brush pepper puree over the turkey. Bake for approximately 2 1/4 hours. Baste turkey with the pepper puree occasionally. Toss bell pepper strips with remaining melted jelly. Place pepper strips around turkey and bake an additional 30 minute s or until meat thermo meter registers 180 deg.



Servings: 4


1-1/2 cups onion, chopped

1/2 cup green bell pepper, chopped

2 cloves garlic, minced

1/2 teaspoon olive oil

1 teaspoon cumin

1 teaspoon oregano

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

1 cup chicken broth

19 ounces cannellini beans, drain and rinse

2 cups turkey light meat, cooked & cubed


In a 3-quart saucepan over medium heat, cook onions, bell peppers, and garlic in oil until tender. Add cumin, oregano, cayenne pepper, and salt.


Cook for 1 minute. Stir in beans and turkey. Bring to a boil; reduce heat and simmer (uncovered) for 30 minutes or until slightly thickened.



Serves 4

For the brine:

2 quarts water

2 cups brown sugar

2 cups kosher salt

2 tablespoons juniper berries (see Note)

3 bay leaves

For the short ribs:

4 cross-cut short ribs, about 1 pound each

Olive oil

2 cups coarsely chopped onion

1 cup coarsely chopped carrot

1 cup coarsely chopped celery

1 cup red wine

1 quart chicken stock


To make brine: Bring all brine ingredients to a boil in a saucepan, stirring to dissolve sugar. Cool completely. Cover short ribs with brine and refrigerate 3 hours.


Preheat oven to 325 degrees. Remove short ribs from brine and pat dry. Heat a large high-sided saute pan over moderately high heat until hot. Add a film of olive oil. When oil begins to smoke, brown short ribs on all sides. (They brown quickly because of the sugar in the brine.) When richly browned, place in a dish that can go from stove top to oven.


Add onion, carrot and celery to saute pan and cook over moderately high heat until vegetables are well-caramelized. Transfer vegetables to dish with short ribs. Add red wine to saute pan and simmer until reduced by half, scraping up any stuck-on bits with a wooden spoon. Add stock, bring to a boil and pour over short ribs. Bring short ribs to a boil on top of stove, then cover and bake until fork-tender, about 3 hours.


Note: Juniper berries, usually sold dried, can be found in the spice section at Whole Foods and other specialty markets.






Serves 8 to 10


5 onions, peeled and sliced thin

About 1/4 cup olive oil or duck fat

6 cloves garlic, peeled and sliced thin

2 bay leaves

12 sprigs thyme

1 cup red wine

3 quarts chicken stock

2 pounds acorn or butternut squash

1 pound chanterelle mushrooms

Additional olive oil

salt and pepper to taste

10 slices country-style bread

about 3 ounces Parmigiano-Reggiano cheese


Stew onions over medium heat in olive oil or duck fat (or combination of both). When onions have begun to soften, add garlic cloves, bay leaves and thyme.


Continue to cook onions until just beginning to brown, 20 to 30 minutes.


Add wine and reduce by half. Add stock and simmer 30 minutes.


Meanwhile, peel and seed squash and cut into -inch slices. Set aside.


Clean, slice and sautÚ chanterelles in a few tablespoons olive oil until brown. Season with salt and pepper and add to simmering stock.


In sautÚ pan over medium heat, lightly brown slices of bread in more olive oil or fat.


Preheat oven to 375 and assemble the panade: Cover bottom of large casserole with half the bread slices and gently ladle in enough broth (including onions and chanterelles) to cover.


Make a single layer of sliced squash on top and ladle in more of the broth, to cover. Make a layer with rest of bread, add more broth so that top layer of bread is well soaked through, and finish by grating cheese over top to cover lightly. Keep remaining broth warm.


Bake, covered, in preheated oven 45 minutes, then uncover and bake about 45 minutes more, until well browned.


To serve, scoop panade into bowls and ladle more of hot broth around it.



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