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

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Recipes from Spike & Jamie

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Contents Disk 279

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).








































































6 servings


2 teaspoons olive oil

1 large onion, chopped

1 pound boneless, skinless chicken breast, cut into 1/2-inch pieces

1/4 cup chili powder or to taste

3 cloves garlic, minced

2 (15-ounce) cans black beans, rinsed, drained

2 (15-ounce) cans diced tomatoes

1 (15-ounce) can hot chili beans

1 (8-ounce) can tomato sauce

1 1/2 cups frozen corn

2 green bell peppers, chopped

1/2 cup loosely packed fresh cilantro leaves, chopped


Heat oil in a large Dutch oven over medium heat. Add onion; cook until tender, about four minutes. Add chicken, chili powder and garlic; cook, stirring, until chicken is slightly browned, about two minutes.


Stir in black beans, tomatoes, chili beans and tomato sauce. Heat to simmer; cover and cook 20 minutes.


Add corn, bell pepper and cilantro; cook until heated through and vegetables are tender-crisp, seven minutes. Taste; adjust seasonings.



Makes 1 1/4 pounds

[ Spike recommends that you read the item on black walnuts contained in

"disk 278".]

Black walnuts may be stored for up to 1 year in an airtight container in the refrigerator, according to Hammons Products. The nuts can be stored for up to 2 years in an airtight container in the freezer.


1/2 cup light corn syrup

2 cups sugar

1/3 cup water

1/4 teaspoon salt

3 tablespoons butter

1 cup black walnuts

1 teaspoon vanilla


In saucepan, mix corn syrup, sugar, water, salt and butter. Bring to a boil, until sugar is dissolved. Add walnuts, cook and stir constantly, until small amount of candy separates into hard brittle threads when dropped into cold water (300 degrees on a candy thermometer). Add vanilla and pour onto buttered cookie sheet to cool. When cold, break into pieces.



Makes 1 quart


When you have them when it isn't ice cream season, be sure to freeze some black walnuts and bring them out in the summer, where they will shine in this classic American recipe.

1 to 1 1/2 cups (4 to 6 ounces) black walnuts

1 1/2 cups milk

2 cups whipping cream

3/4 cup sugar

3 egg yolks

Vanilla extract to taste

Cognac or brandy to taste


Toast nuts in a preheated 350 degree oven for 5 minutes, or until you can smell them. Grind 4 ounces (about 1 cup) of nuts very fine in a blender or food processor. Put ground nuts and milk in a non-reactive saucepan and heat to just under boiling. Remove from heat and let mixture steep about 15 minutes. Strain through a very fine strainer. Return milk and nuts to cleaned pan and heat, adding cream and sugar. In a separate bowl, whisk egg yolks to break them up. Pour a little of hot cream mixture into egg yolks, whisking constantly. Add yolk mixture to pan and cook over low heat until mixture coats the spoon. Strain into a container and chill. Add vanilla and Cognac or brandy to taste. Freeze according to instructions with your ice cream maker. Add remaining nuts if you like, chopped medium fine, when you remove ice cream from machine.



Serves 10

1/2 cup (1 stick) unsalted butter (room temperature)

1 1/2 cups sugar

2 cups unbleached white flour

1 teaspoon baking powder, preferably Rumford's

1/2 teaspoon cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

3/4 cup water

1 cup black walnuts

4 egg whites (room temperature)


Preheat oven to 350 degrees. Butter and lightly flour two 8-inch round cake pans. Cream butter, then gradually add sugar and mix well. Sift together flour, baking powder, spices and salt. Add flour mixture and water to creamed mixture; beat together well. Chop black walnuts and fold into cake batter. Beat egg whites until stiff. Fold into batter. Pour equal amounts of batter into cake pans. Bake 35-40 minutes. Cool on rack and unmold.


To frost: Use your favorite cream cheese icing recipe. Ice top of one cake lightly; place second layer on top and ice entire cake.




2 packages of chopped broccoli

1 cup mayonnaise

1 can cream of celery soup

2 eggs, beaten

2 tablespoons onion, minced

1 cup cheddar cheese, grated

Crushed Ritz crackers (about 1/2 pack)


Cook broccoli. Drain and add rest of ingredients. Pour into 2-quart casserole. Top with crushed Ritz crackers and dot with butter.


Bake at 350 degrees for 45 minutes.




2 packages broccoli, thawed, chopped

1/4 pound butter

1 small jar Cheez Whiz

1 1/2 cups instant rice

1 can mushroom soup

1 can celery soup

1 can French fried onions


Melt butter and cheese together in microwave oven in a large bowl. Remove from microwave and add remaining ingredients and spread in 13x9 baking dish.


Sprinkle French fried onions over the top. Put uncovered in 350-degree oven for 45 minutes (or uncovered in microwave for 15 minutes).









6 medium sized yams, boiled, peeled and halved

1 cup firmly packed light brown sugar

1/2 cup dark corn syrup

1/4 cup heavy whipping cream

3 tablespoons butter or margarine

1/2 teaspoon salt


Arrange yams in a single layer in a shallow baking dish or pan.


In heavy 2-quart sauce pan, stir together sugar, corn syrup, cream, butter and salt. Stirring constantly, bring mixture to a boil over medium heat and boil for five minutes.


Pour over yams. Bake for 15 minutes in a 350-degree oven, basting twice (or refrigerate tightly covered to bake later; if baking later, let dish stand until room temperature, then bake 20-25 minutes basting at least once, until piping hot).


Makes 6-8 servings.




Cajeta (Kah-HEH-tah) is a thick, dark, sweet syrup used in Mexican cooking as a dessert or as a topping for ice cream, fruit or, as in this case, bread pudding. It can be found already prepared in Latin markets.

Makes 2 1/2 cups


1 quart milk

Pinch baking soda

2 cups sugar, divided use

2 tablespoons cornstarch

1/4 cup cold water


Place the milk in a saucepan over medium heat. Stir in the baking soda and heat until almost boiling.


Add 1 cup of the sugar to the saucepan and stir until dissolved. Put the remaining 1 cup of sugar in a skillet over low heat and melt slowly, stirring continuously, until the sugar is amber colored. (If the sugar is not browned enough, the flavor of the sauce will not be full and rich. If browned too much, it will turn bitter.)


When the milk is boiling, add the caramelized sugar slowly, stirring continuously with a whisk.


In a small bowl, dissolve the cornstarch in the cold water, stirring until completely smooth. Gradually stir the cornstarch mixture into the boiling milk.


Continue to cook over low heat, at a slow, rolling boil, until the mixture thickens, about 30 minutes. Set aside to cool slightly.




1 pound hamburger (crumbled, browned and drained)

1 pound kielbasa sausage (sliced 1/4 inch thick, browned and drained)

1 pound onions (roughly chopped, browned and drained)

1 can stewed tomatoes (S&W Mexican is good)

1 cup barbecue sauce

1 can pork and beans


Combine all ingredients into pot or pan and simmer. Appropriate additions include: chopped jalepeños, chili powder and cayenne pepper






1 cup brown or white sugar

1/2 cup shortening or butter


Add the following:


1 egg

1 cup flour

1 cup raisins

1 cup breadcrumbs

1 cup grated apples

1/4 teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg

1/2 teaspoon cloves


Final mixture:

1 cup carrots, grated

1 cup potatoes, grated

1 teaspoon soda


Mix grated carrots, grated potatoes and soda. Add to first mixture. Steam for two hours. (Coffee can with foil over the top is best.)

For a topping: Whipping cream




4 large eggs

1 1/2 cups canola oil

2 cups sugar

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

3 packed cups coarsely grated carrots

1 cup (4 ounces) walnuts, coarsely chopped


3 tablespoons unsalted butter, room temperature

4 ounces cream cheese, room temperature

1 1/2 cups powdered sugar, sifted

1/8 teaspoon salt

Juice of 1 lemon

Grated zest of 1 lemon


Preheat oven to 300 degrees. Spray and flour a 12-cup standard Bundt pan; set aside.


In work bowl of an electric mixer fitted with the whisk attachment, beat eggs, oil and sugar on medium-high until thick and creamy, about 4 minutes.


In another bowl, combine flour, baking powder, soda, cinnamon and salt. Attach the pour shield and change to the paddle attachment. On low speed, add flour mixture, beat 1 minute, then add carrots and nuts until evenly combined. Scrape batter into pan, smoothing the top.


Bake on center rack until a cake tester inserted into the center comes out clean and cake springs back when lightly touched in center, 50 to 55 minutes. Remove from oven and let stand in pan 10 minutes. Remove from pan by inverting the cake onto a wire rack. Cool 2-3 hours.


To make frosting: In work bowl fitted with paddle attachment and pour shield, cream butter and cream cheese on medium speed until smooth. Reduce speed to low. Add powdered sugar in 1/2-cup increments and salt. Add lemon juice and zest halfway through. Frosting will be thick and smooth. Add drops of lemon juice to adjust consistency. Frost top of cake only. Refrigerate until serving, loosely covered.






1 1/2 pounds potatoes, cooked, mashed, cooled

Salt and pepper to taste

1/3 cup fresh basil or parsley, chopped

1/2 cup Romano cheese, grated (or provolone shredded)

2 tablespoon Marsala olive oil

1 egg and two egg whites

1/4 teaspoon nutmeg

2 garlic cloves, minced

1 egg white lightly beaten (to brush tops)


In mixing bowl combine potatoes and remaining ingredients. Refrigerate for about 30 minutes. Shape mixture into about 12 cylinder shapes 4 inches long on lightly floured surface.


Grease baking dish, drizzle with olive oil, place croquettes in a single layer 1/4 inch apart.


Brush with egg white, drizzle with olive oil. Bake in a 350 degree oven for 20 to 25 minutes.


Variation: Croquettes may be rolled in beaten egg all around, then in bread crumbs.


Cook over medium heat in a non stick skillet with a little olive oil until golden brown all around.


Croquettes may be stuffed with 3/4 inch cubes of mozzarella, cover completely with mashed potato mixture, bake.



Makes about 60 truffles

1 1/2 pounds milk chocolate, chopped

1 cup whipping cream

1/2 cup finely chopped dried cherries

1 1/2 teaspoons almond extract

Cocoa powder for dusting on wax paper

2 cups chopped walnuts


Put chocolate in top of a double boiler and clip candy thermometer to pan. Melt chocolate over medium heat, stirring often with rubber spatula, until thermometer registers 110 degrees.


In a small saucepan, scald cream over medium heat.

Take top pan off double boiler; wipe water off bottom of pot. Pour cream into chocolate and mix with electric beater until smooth. Blend in dried cherries and almond extract. Clean sides and bottom of bowl with rubber spatula as you beat.


When mixture is smooth, pour into mixing bowl, cover and refrigerate. When dough is firm, form into balls with hands and place on a piece of wax paper dusted with cocoa powder.


Once all balls are shaped, roll them in chopped walnuts. Store in refrigerator in airtight container. These truffles are best served chilled.


Note: An easy way to get an even coating of walnuts is to rub palms of your hands with melted chocolate, roll balls around in chocolate, then roll them in nuts.



(pollo y setas)

Serves 4

4 chicken breasts, boned and skinned

2 teaspoons olive oil

1 cup sliced onions

1 1/2 cups sliced mushrooms

2/3 cup light sour cream

1/4 cup water

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper


Place chicken breasts in a nonstick pan over medium high heat. Saute until browned on each side, about 4-6 minutes total. Transfer chicken to a plate and set aside. Heat olive oil in the pan. Add onions. Saute until almost translucent, 4-6 minutes. Add mushrooms. Saute until tender, about 5 minutes. Lower heat and stir in sour cream, water, salt and pepper. Add chicken. Cover and cook until warmed through, or about 3 minutes.




1 cup half and half cream

2 eggs

1/3 cup flour

1 pound cheese, grated, mixed (about 1/2 pound Monterey Jack and 1/2 pound

mild cheddar)

2 cans (7-ounce) Ortega whole green chilies


Mix half and half, eggs and flour. Beat well until smooth. Set aside.


Rinse chilies; drain on paper towel and cut in long strips.

In a two quart casserole place layer of cheese mix, chili strips then small amount of egg mixture. Repeat layers and on last layer cover with cheese and remainder of egg mixture. Bake for 1 hour and 10 minutes or until golden brown and bubbly in a 350 oven.




Top Ramen (Oriental) seasoning packet (reserve noodles for second step)

1/4 cup vegetable oil

3 tablespoons rice wine vinegar

1 tablespoon sugar

Salt, to taste

Sesame seed oil, to taste

Cayenne pepper, red pepper flakes or chili oil, to taste


Combine all the above ingredients, then add:


2 cups finely shredded cabbage

1 cup diced, cooked chicken

Top Ramen noodles, broken

1 green onion, sliced

1 carrot, shredded

1/2 cup dry roasted peanuts, chopped

Cilantro to taste, chopped


Let marinate for several hours or overnight, stirring occasionally to moisten noodles. Serve cold or at room temperature.




1 package chocolate fudge cake mix

1 small package vanilla instant pudding mix

1 pint sour cream

2 eggs

1/2 cup oil

1/2 cup Kahlua

1 cup semi-sweet chocolate chips


Combine all of the above ingredients except the chocolate chips. Beat 1/2 minute on low speed of mixer/to combine the ingredients; increase the speed to medium and beat for two more minutes. Bake in a greased and floured bundt pan at 350 for 70 minutes or until a tooth pick inserted to middle of cake comes out dry.


Let stand in pan for 10 minutes to cool and turn out on cake plate. Cool.



Then make the following frosting:

4 ounce cream cheese (room temperature)

1/2 cup butter (room temperature)

1/2 cup cocoa

1/4 cup Kahlua

2 to 3 cups powdered sugar


Combine all ingredients in medium mixing bowl. Mix at low speed on mixer; increase to high speed and beat until creamy. Add powdered sugar and beat until the right consistency for a spreadable frosting for cake.




3/4 cup unsweetened cocoa

mixed with 1 tsp each of cinnamon, cloves and allspice.

1 tablespoon vanilla

1 tablespoon molasses

1 cup white sugar

1 cup brown sugar, packed

3 cups flour

1 cup chopped walnuts

3 eggs

2 tablespoons baking powder


Blend together vanilla, molasses, both sugars and eggs. Stir in cocoa mixture, baking powder and flour. Blend well (mixture will be stiff).


Roll out on floured board and cut into strips 1-inch wide by 3 to 4 inches long. Bake at 350 degrees for 12 minutes.



serves 6 to 8


3/4 cup sugar

1/2 loaf day-old French bread, cut into 1/2-inch slices

2 tablespoons butter, melted

3/4 cup diced pineapple

3/4 cup chocolate chips

3 eggs, beaten

2 cups milk

1/4 cup tequila

1/4 cup Kahlua

1 tablespoon vanilla extract

1 cup heavy whipping cream

2 tablespoons sugar

Cajeta sauce (recipe follows)

Powdered sugar


Place the sugar in a saucepan over medium-high heat and cook, stirring occasionally until the sugar melts and becomes a light golden color. (Do not let sugar cook any longer, or it will become bitter as it darkens.)


Pour into a 9-inch square glass baking dish and tilt the pan to evenly coat the bottom and sides with the sugar. Let cool.


Line the pan with the bread slices and drizzle the melted butter evenly over the bread. Scatter the pineapple and chocolate chips over the top.


In a mixing bowl, whisk together the eggs, milk, tequila, Kahlua and vanilla.


Pour the egg mixture over the bread. Let stand at room temperature for 30 minutes or until bread has fully absorbed the liquid.


Preheat oven to 350 degrees.


Set the baking dish in the oven in a large roasting pan. Fill the roasting dish with enough water to reach about 1 inch up the sides of the pan of pudding.


Bake until the pudding is firm, about 50 minutes to an hour. If the bread is browning on the top too quickly, cover with foil.


Remove the pudding from the oven and place on a cooling rack.


Whip the cream and sugar until firm peaks form. Cover and refrigerate until ready to serve.


When the pudding has cooled for 20 to 30 minutes and is warm but not hot, cut into squares and place in shallow soup bowls.


Spoon the cajeta sauce around the squares of bread pudding. Top each square with a dollop of whipped cream. Sift powdered sugar over the desserts, lightly dusting the plates.




1 (18-ounce) package of white cake mix

1 (3-ounce) package of instant vanilla pudding

3/4 cup vegetable oil

3/4 cup water

1/2 teaspoon vanilla

1/2 teaspoon butter flavoring

4 eggs


Mix all above together on high speed of mixer for 8 minutes.


1 tablespoon cinnamon

1 cup brown sugar

2 tablespoon regular sugar

1 1/2 cups chopped nuts ("Pecans are good")


Mix cinnamon, brown sugar, regular sugar and nuts together in small bowl.


Grease 11x17 pan and spread with half of cake mix and half sugar-nut mixture. Repeat with remaining halves.


Bake at 350 degrees for 30 minutes.


While cake is baking, mix together:


1 1/2 cup confectioners sugar

3 tablespoons milk

1 teaspoon vanilla

1 teaspoon butter flavoring


Drizzle over warm cake




2 tablespoons canola oil

3 medium yellow onions, chopped

6 cloves of garlic, chopped

3 pounds coarsely ground lean beef

1 tablespoon ground cumin

3 bay leaves

4 tablespoons hot chili powder

1 teaspoons ground coriander

1/2 teaspoon cinnamon

1/2 teaspoon cayenne pepper

1/2 teaspoon allspice

2 tablespoons Worcestershire sauce

1 (28-ounce) can tomato puree

1 tablespoon oregano

3 tablespoons white wine vinegar

Salt and pepper to taste


In a heavy kettle or stockpot, heat the oil and sauté the onions and garlic until the onions are soft. Add the meat, stirring to break up the lumps, and cook it until it is browned. Strain off the excess fat.

Add the cumin, bay leaves, chili powder, coriander, cinnamon, cayenne pepper, allspice, Worcestershire sauce, tomato puree, oregano, and vinegar. Bring to a light simmer, cover, and cook for 90 minutes. Adjust the seasoning with salt and pepper to taste. You may need to add a little water as it cooks if it becomes too thick.




2 packages fresh cranberries

1 can crushed pineapple

1 tart apple, cored

1 large box raspberry Jell-O mixed with 1 cup hot water

1 large orange, peeled

3 cups sugar ("yes, that's right -- 3 cups!")


Mix all ingredients in a food processor. Chill before serving. It can also be frozen.




2 cups cranberry juice cocktail

3 cups sugar

1 teaspoon grated orange rind

1 cup honey

1/2 bottle liquid fruit pectin


In a heavy 3-quart sauce pan, bring to boil cranberry juice, sugar and orange rind. Boil gently for 10 minutes.


Stir in honey. Bring to rapid boil, and boil 1 minute. Remove pan from heat. Stir in liquid pectin; skim off any foam. Pour into hot, sterilized jelly jars. Seal.


Makes five 6-ounce jelly jars.



Makes about 40 mints

3 ounces cream cheese, room temperature

3 cups confectioners' sugar, divided use

5 to 6 drops mint flavoring

5 to 6 drops green food coloring (optional)

1/2 cup superfine sugar


Line cookie sheet with wax paper. Set aside. In a large mixing bowl, beat cream cheese until soft. Gradually beat in 2 1/2 cups confectioners' sugar.


Dust a cutting board with remaining confectioners' sugar. Remove mixture from bowl and knead on cutting board until a doughy consistency is achieved. Add confectioners' sugar as needed to adjust consistency. Add flavoring, then food coloring, if desired.


Pinch off small sections and form into balls. Roll balls in superfine sugar. Either serve as mint balls, flatten balls into patties, press dough into molds or use small cutters to form into shapes. Place mints on cookie sheet and put aside to set for at least 2 hours. Store refrigerated in an airtight container.




1 pound lean pork sausage

1 cup celery, chopped fine

1/2 cup onion, chopped fine

1/4 cup green pepper, chopped fine

1 medium red apple, peeled and chopped fine.

1 medium can button mushrooms

4 cups dry bread crumbs

2 cups dry cornbread crumbs

1/2 teaspoon salt

1 teaspoon black pepper

2 teaspoons poultry seasoning

4 chicken bouillon cubes

4 cups water


Place sausage, water bouillon cubes in skillet and boil for five minutes, using potato masher to mash sausage until it is evenly distributed in the water. Set off stove and allow to cool.


In large bowl, place cornbread cubes, white bread cubes, celery, onion, green pepper, apple and mushrooms. Add salt, pepper and poultry seasoning and slowly add the cooled sausage mixture. Toss lightly until it is thoroughly mixed.


Pile loosely in bird -- or may be baked in 13x9x2 baking dish. Cover with foil and bake slowly 300-325 degrees.




Whole graham crackers

2 (3-ounce) packages French vanilla pudding

3 cups milk

1 (8-ounce) Cool Whip, thawed

5 tablespoons butter or margarine

1 cup sugar

1/3 cup milk

1 cup chocolate chips

1 teaspoon vanilla


Line a buttered 13x9 pan with graham crackers.


Mix pudding and milk. Add Cool Whip and blend gently. Pour half of mixture over crackers. Add another layer of graham crackers and top with remaining pudding.


In small sauce pan (or microwave bowl) mix butter, sugar and milk and boil two minutes. Remove from heat and add chips and vanilla. Stir until blended and spoon over cake. Refrigerate until chilled or overnight.



BY BETH HENSPERGER, Special to the Mercury News

Ever since its debut in the 1950s, the Bundt pan has been de rigueur equipment for every baker. Originally a whimsical alternative to the smooth angel food cake tube pan, the Bundt mold, with its fetching large-lobed fluted design, transforms the look of a simple tube cake into a gourmet gâteau.


Worldwide, bakers have bought about 40 million of the original Bundt pans, all of which are slated for a lifetime of use since they never rust or warp. For decades, the pan was the perfect Christmas gift for a baker. And now, with five gorgeous new designs that scream ``must-have,'' it is once more the perfect gift.


The Bundt pan became a baking icon because of savvy marketing as well as its excellent baking capabilities. The rigid, seamless, stamped aluminum pan with its non-stick Teflon lining is the creation of Nordic Ware, a division of Northland Aluminum Products of Minneapolis.


Founded in 1946 by the Halquist brothers, the company manufactured traditional Scandinavian kitchen tools, such as round ebelskivers and plattar pancake pans for crepe-like Swedish pancakes and long-handled rosette irons. With an eye toward the future, the company became one of the 12 original licensees of DuPont Teflon.


Looking like a leftover from old-world baking, the Bundt pan is just that: an updated American copy of the old, heavy cast iron bund pans so loved in Northern European wood- and coal-stove baking. The pan was first manufactured after the president of the local Hadassah chapter asked the wife of Nordic Ware's founder, H. David Halquist, to reproduce a kugelhof mold sent by her grandmother. The cast aluminum copy with its non-stick lining, called the Bund Pan, was made in limited numbers for Hadassah members and local department stores.


Sales jumped in 1960 when the Good Housekeeping Cookbook published a recipe for Old Plantation Pound Cake with photographs of the cake baked in the pan. With the rise in interest, Nordic Ware registered the pan under the trademark of Bundt. To this day, thick-battered pound cakes are still among the best cakes to make in the pan, along with coffee cakes, quick breads, honey cakes and babkas.


In 1966, the top winner of the Pillsbury Bake-Off used a Bundt pan, creating national interest. Within five years, Pillsbury designed a line of commercial cake mixes specifically for the 12-cup pan. My mother's first Bundt pan was bought just to bake a Pillsbury mix. The mixes were a wild success, bringing in $25 million in sales in the first year.


Within the last four years, Nordic Ware has developed technology to make plastic laser molds from computer-aided designs. These are the prototypes for sand or die casts that are used to create a series of innovative and intricate pan molds.


First was the Festival Party Bundt, with a pillar-like design that looks like an ancient temple. Then came the peaky Star, created in honor of Nordic Ware's 50th anniversary. And available this winter are the swirling, ridged Bavaria Bundt and the Fleur de Lis, which looks like a more complicated version of the standard Bundt pan rimmed with a stunning pearl bead pattern. These pans are beautiful as well as functional. On a recent QVC show, 7,000 of the new pans were sold in eight minutes.


Williams-Sonoma carries all the pans, plus one of its own design, the Cathedral Bundt. The company's in-house buyer found an antique bund pan with a Gothic arch pattern on a buying trip to Europe. The company's owner-creator, Chuck Williams, sent the pan to Nordic Ware, which returned sample drawings of the Cathedral. Martha Stewart has also created a Bundt pan design, which is hush-hush until its unveiling this spring.


Nordic Ware, still owned by the Halquist family, offers three lines of Bundt pans, which differ slightly in the manufacturing method, thickness of aluminum and price. The Color Line is made from stamped sheets of metal and sells for $6-$9 per pan in venues such as Wal-Mart. The Proform Line, which includes both standard and festival-shaped Bundts, Bundtlette pans for individual cakes and a 10-inch lobed Bundt loaf pan that is great for monkey bread, sells for $15-$20 per pan in hardware stores and Target. The high-end gourmet line, which includes the ``Best'' 12-cup standard Bundt, 6-cup baby Bundt pans and all of the new designs, is made of the thickest die-cast aluminum. It is sold by King Arthur and Chef's catalogs, Williams-Sonoma and Sur La Table for $28-$30 per pan. Or shop online at www.nordicware.com.



To ensure fabulous cakes, take pains with special pans

Reed Winter, research and development manager at Nordic Ware, has a few recommendations for getting the best results from Bundt pans.

The original, or standard, 10-inch Bundt pan has a 12-cup capacity, as does the Star Bundt. Until now, all Bundt cake recipes have been designed for this size. The Cathedral, Fleur de Lis, Festival and Bavaria pans are slightly smaller: 9-inch diameter with a 10-cup capacity. Recipes without a lot of chunky fruits and nuts will probably work perfectly in the smaller pans. But be prepared to experiment until more recipes are specifically designed for them. Fill a pan no more than 1 to 2 inches from the top. If you have extra batter, fill a small mold and bake; don't overfill.


The intricately designed pans work best with thick, smooth batters, such as pound cake and enhanced commercial cake mixes. Slightly under-mix your batter, leaving it thick and fluffy. You will use 1 1/2 (18 1/2-ounce) packages of cake mix, such as Duncan Hines.


Grease the pan heavily with non-stick baking spray, making sure to coat all the nooks and crannies. Then turn it dome side up for 5 minutes. This evens out the coating and keeps batter from bubbling in detailed areas.


After pouring batter into the pan, use a small metal spatula to gently push or pull some of the batter slightly up the outer wall. Do this by making strokes from the center cone out, all the way around. Make the outer edge about 1/4 inch higher than the center cone. In the oven, the outer ridge will rise and roll over, naturally filling in detailed areas as batter expands.


Bundt cakes are best baked at a lower temperature for a slightly longer time. Most recipes specify 350 degrees, which is too high, especially for dark-finish pans. The cake domes quickly, but stays raw in the center with a crusty shell. Reduce the temperature to 300 degrees to 325 degrees (Winter uses 335 degrees) and add 15-20 minutes to baking time.



Serves 8

4 tablespoons unsalted butter

2 leeks, white and light green parts, diced (about 2 1/2 cups)

1 onion, finely diced (about 1 1/4 cups)

1 shallot, minced (about 2 tablespoons)

1 fennel bulb, core removed, diced (about 1 1/2 cups)

6 cups chicken or vegetable broth

4 yellow or white potatoes, peeled and diced (about 4 cups)

1 cup heavy cream or half-and-half, heated

Salt to taste

Freshly ground white pepper, to taste

6 tablespoons minced chives or sliced scallions


Melt butter in a soup pot over medium heat. Add leeks, onion, shallot and fennel. Stir to coat evenly. Cover and cook until onion is tender and translucent, 4-5 minutes.


Add broth and potatoes. Bring to a simmer and cook until potatoes are tender, 20-25 minutes. Stir occasionally during simmering and skim as necessary.


Add cream. Blend well and return to simmer. Season to taste with salt and white pepper. Serve in heated bowls, garnished with chives or scallions.



1/2 cup chopped onions

1/4 cup clarified butter

6 roasted red peppers or a 16-ounce jar of roasted red peppers

1 jalapeño

2 cups chicken stock

2 tablespoons lemon juice

1 teaspoon Worcestershire sauce, or to taste

4 cups heavy cream

Salt to taste


Sweat onions in butter. Do not brown. Add all remaining ingredients except cream. Bring to a boil. Simmer 25 minutes. Puree in food processor, with a hand blender or in batches in a blender. Return to stove and slowly add cream. Do not boil.




Cheddar cheese, cut into 1 inch squares.


Dip into whipped egg. Roll in bread crumbs. Lower into deep fry a few seconds or a minute. Cheese will be creamy inside and crunchy outside.




1 wad of ground beef (about 1 pound)

1 can of cut green beans (drained)

1 can (large) of diced tomatoes (include juice)

2 cups frozen corn

Salt, pepper and garlic powder to taste

Soy sauce (a couple of squirts)


In a 5-quart stew pot, brown the beef, season with salt, pepper and light garlic powder.


Pour in vegetables and heat. Stir often. Serve over your favorite pasta or rice.




1 very large round steak

1 medium onion, diced

1/2 pound bacon, diced

3 cups water

Salt and pepper to taste


Pound round steak to tenderize. Cut into about 6 large pieces.


In a Dutch oven, cook the onions and bacon together until the onions are translucent. Allow this mixture to cool slightly. Divide it evenly onto the round steak pieces; roll up meat and secure rolls with toothpicks.


Season with salt and pepper to taste. Brown the steak pockets in the Dutch oven in the bacon drippings that remained.


When browned on all sides, add water, cover and simmer about 90 minutes.


When the meat is tender, remove from the pan and thicken the gravy. Return the meat pockets to the gravy. Warm through.


Great served with mashed potatoes and a vegetable.




1 pound ground lamb or beef

2 onions, chopped fine

1/4 cup rice

1 small can tomatoes

chopped parsley

Grape leaves

Salt and pepper to taste


Cut stems from leaves. Soak them in boiling water if they are fresh; wash them in hot water if they come from a jar.


Wash rice; mix it with the meat, parsley and onions.


Place small amount of mixture in grape leaves and roll.


Spread leaf on small plate, wrong side up and stem toward you. Put a teaspoon of filling in and start rolling from stem like a cigarette.


Place leaves in bottom of the pan. To prevent dolma from burning, put rolls of dolma side by side, two or three layers.


Place two cups water, cover and cook for half an hour or hour.



Makes about 1/2 cup

5 ounces green tomatoes

1 medium-sized Granny Smith apple, skinned and chopped

1/4 cup sugar

1/3 cup semisweet white wine

2 sage leaves


Peel tomatoes; de-seed as much as possible and chop roughly. In small saucepan, combine tomatoes, apple, sugar and wine. Simmer mixture over low heat, stirring occasionally, for 45 minutes to 1 hour, until marmalade is smooth and thick. After it cools, add sage leaves. Refrigerate. May be made up to 1 week ahead.



Serves 8

1 cup Guinness stout

1 cup molasses

1/2 tablespoon baking soda

3 large eggs

1/2 cup granulated sugar

1/2 cup firmly packed dark brown sugar

3/4 cup grape-seed oil or vegetable oil

2 cups all-purpose flour

2 tablespoons ground ginger

1 1/2 teaspoons baking powder

3/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon freshly grated nutmeg

1/8 teaspoon ground cardamom

1 tablespoon grated, peeled fresh ginger root


Preheat oven to 350 degrees. Butter a 9-by-5-inch loaf pan, line bottom and sides with parchment, and grease parchment. Alternately, butter and flour a 6-cup Bundt pan.


In large saucepan over high heat, combine stout and molasses and bring to boil. Turn off heat; add baking soda. Let sit until foam dissipates. Meanwhile, in a bowl, whisk together eggs and both sugars. Whisk in oil.


In a separate bowl, whisk together flour, ground ginger, baking powder, cinnamon, cloves, nutmeg and cardamom.


Combine stout mixture with egg mixture, then whisk liquid into flour mixture, half at a time. Add fresh ginger; stir.


Pour batter into pan and bake 1 hour, or until top springs back when gently pressed. Do not open oven until gingerbread is almost done or center may fall.



1 cup butter or margarine, softened

1/2 cup powdered sugar

2 teaspoons vanilla

1 1/4 cups flour

1/2 teaspoon salt

1 cup quick or old-fashioned oats

Chocolate shot or multi-colored shot candy


In a large bowl, cream together butter and sugar. Add vanilla. Beat in flour, salt and oats. Divide dough in half. Shape each half into a 1-inch diameter log. Wrap in waxed paper and chill 1 hour. Either after chilling dough or before (whichever is easier), roll logs in candy shot. Cut chilled dough into 1/2-inch slices. Place on lightly greased cookie sheets. Bake at 350 degrees for 7 to 10 minutes or until very lightly browned.




2 cups flour

1 1/2 cups cooking oil

2 cups sugar

1 teaspoon baking powder

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon all spice

2 teaspoons cinnamon

2 cups pumpkin

4 eggs

2 teaspoons vanilla

1 cup chopped pecans

1 cup raisins

1 small can crushed pineapple, drained

Mix oil and sugar. Mix flour, baking powder, soda, salt, all-spice and cinnamon. Add dry ingredients with 2 cups pumpkin. Add eggs, one at a time, beating well.


Add vanilla, pecans, raisins and pineapple. Mix all ingredients, pour into a large tube cake pan or 13x10x2 inch pan. Bake at 325 about one hour.




Mix one stick margarine and one (8-ounce) cream cheese. Add one box powdered sugar and 1/4 teaspoon salt, mix until well blended. Add 1/2 cup chopped pecans and one teaspoon vanilla. Spread on cooled cake.



Serves 4

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 1/2 cups chopped tomatoes

2/3 cup pitted, halved green olives

3 tablespoons capers

1 teaspoon red pepper flakes

1/2 cup dry red wine

1 tablespoon butter

4 medium red snapper fillets


Heat olive oil in a sauté pan over medium high heat. Add onion. Sauté until onion begins to brown. Add garlic. Cook, stirring, another 30 seconds. Add tomatoes, olives, capers, red pepper flakes and wine. Bring to a boil. Cover; lower heat and allow to simmer. Meanwhile, melt butter in another pan. Add snapper. Cook until browned on each side, about 4 minutes total. Add fish to tomato mixture. Cover and cook another 2-3 minutes, or until snapper is cooked through.



Serves 8

Don't count on getting an exact recipe for jerk chicken from any of the myriad professional and home cooks who have perfected their own jerk seasoning; it would be like trying to get the secret to a great American barbecue sauce.


2 whole chickens, cut into 8 pieces each

Jerk marinade:

6 cloves garlic

2 medium onions, quartered

2 Scotch bonnet or habanero chilies, stems removed

3 tablespoons vegetable oil

1 tablespoon ground allspice

1 tablespoon salt

2 teaspoons dried thyme

1 bunch green onions, quartered

1 teaspoon sugar

1 teaspoon freshly ground pepper

1/2 teaspoon ground nutmeg

1/2 teaspoon mace


Place chicken in shallow glass baking dish; set aside. Place marinade ingredients in bowl of food processor or blender; process until pureed. Rub marinade over chicken until thoroughly coated. Cover with plastic wrap; refrigerate 2 hours to overnight.


Prepare grill for high heat. Remove chicken from marinade; grill about 3 minutes on each side. Reduce heat on grill to medium (or move to cooler part of grill). Cover; cook 10 minutes. Turn chicken; cook until cooked through, 10-15 minutes longer.



Serves 6

This recipe is adapted from one served by chef Aris La Tham at the Strawberry Hill resort in St. Andrew, Jamaica.


1/4 cup olive oil

2 medium onions, halved, sliced

2 teaspoons minced ginger

4 cloves garlic, minced

2 pounds okra, sliced crosswise 1/2-inch thick

2 large ripe plantains, peeled and diced

2 large tomatoes, peeled and diced

1 cup chicken or vegetable broth

1/2 cup chopped parsley

1 tablespoon whole allspice

1 large eggplant, peeled, diced

2 teaspoons salt

Freshly ground pepper


Heat oil in large, heavy-bottomed skillet over medium-high heat. Add onions and ginger; cook until onions are lightly golden, about 5 minutes. Add garlic; cook 1 minute.


Stir in okra, plantains, tomatoes, broth, parsley and allspice; cook, stirring occasionally, until plantains are partly cooked, about 10 minutes. Stir in eggplant; cook until vegetables are soft and liquid is reduced, about 20 minutes. Add salt and pepper to taste.



4 egg whites

1/4 teaspoon cream of tartar

3/4 cup sugar


Preheat oven to very low (225 degrees).


Beat egg whites with cream of tartar until stiff. Gradually beat in the sugar and continue to beat until meringue is smooth and glossy.


Empty into a round 81/2-by-2-inch baking dish, making a nest about one inch deep with a rim about two inches thick. Bake in the very slow oven for 11/4 hours. Cool.


4 egg yolks

1/2 cup sugar

1 teaspoon grated lemon rind

6 tablespoons lemon juice


In top of double boiler, beat egg yolks and sugar. Stir in grated lemon rind and lemon juice. Cook, stirring over simmering water for about 15 minutes, or until custard is thick. Cool.


1 cup of cream


Beat cream until stiff. Fold into the lemon custard. Pour custard into the meringue nest and chill for 24 hours.


1/2 cup cream

2 tablespoons sugar

6 large whole strawberries


Presentation: Just before serving, beat 1/2 cup cream and stir in two tablespoons sugar. Spread the whipped cream over the lemon custard and stud with 6 large whole strawberries, one enormous berry to mark each serving.



1/2 cup butter

1/2 cup minced onion

2/3 cup flour

1 teaspoon dry mustard

1 teaspoon paprika

1/8 teaspoon cayenne pepper

1 teaspoon salt

10 3/4-ounce can chicken broth

4 cups milk

1 (12-ounce) can beer

3 cups finely shredded sharp cheddar

Popcorn to garnish


Melt butter in large kettle; sauté onion until soft. Blend in flour, mustard, paprika, cayenne and salt; gradually stir in broth, milk and beer. Cook over medium heat, stirring constantly, until mixture comes to a boil. Let boil, stirring constantly, for 1 minute. Stir in cheese; heat and stir until smooth. Ladle into soup cups or bowls. Garnish with popcorn.



Serves 8

2 tablespoons unsalted butter

3 carrots, finely diced (about 1 cup)

2 leeks, white and light green parts only, finely diced (about 2 1/2 cups)

2 celery stalks, finely diced (about 1 cup)

1/4 cup all-purpose flour

2 quarts chicken broth

3/4 cup uncooked wild rice

1/2 teaspoon salt, or to taste

3/4 cup heavy cream, hot

3 tablespoons dry sherry

1/4 cup minced chives

3 tablespoons chopped parsley


Heat butter in soup pot over medium heat. Add carrots, leeks and celery. Cook until softened, about 5 minutes.


Reduce heat to low. Add flour and stir well. Cook gently, about 3 minutes, stirring constantly.


Add broth gradually, whisking well with each addition to eliminate flour lumps. Bring to a simmer. Add wild rice and salt. Continue to simmer until rice is tender but still somewhat chewy, about 45 minutes. Stir in heated cream and sherry. Season with salt. Serve in heated bowls, garnished with chives and parsley.



1 cup (2 sticks) unsalted butter

6 ounces (6 squares) unsweetened chocolate, chopped

1/2 cup brewed espresso or other strong coffee

1 1/2 cups sugar

1/2 cup bourbon

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

4 large eggs

2 teaspoons vanilla extract


4 tablespoons ( 1/2 stick) unsalted butter, cut into pieces

4 tablespoons light brown sugar

1 1/2 teaspoons instant espresso powder

1/4 cup heavy cream or evaporated milk

1 cup confectioner's sugar, sifted

1 1/2 tablespoons bourbon


Preheat the oven to 325 degrees. Spray a 10- or 12-cup Bundt pan and set aside. Place butter, chocolate and espresso in a medium saucepan. Over low heat, melt chocolate, stirring constantly. Remove from heat and whisk in sugar, stirring until dissolved. Add bourbon. Set aside.


In a bowl, combine flour, baking soda and salt. Set aside.


In work bowl of an electric mixer fitted with paddle attachment, beat eggs and vanilla on medium-high until thick and creamy, about 2 minutes. On low speed, add slightly cooled chocolate mixture; mix to blend. Add flour mixture and beat until just combined. Scrape batter into pan, smoothing top. Bake on the center rack until a cake tester inserted into center comes out clean and cake springs back when lightly touched in center, 45 to 50 minutes. Remove from oven and let stand in pan 5 minutes. Remove from pan by inverting cake onto a wire rack placed over a baking sheet; cool completely.


To make glaze: Combine butter, brown sugar and espresso powder in a small saucepan over medium heat until butter is melted. Stir in cream; simmer 1 minute. Remove from heat and whisk in the confectioner's sugar until smooth; add bourbon. Cool slightly and pour over cake, letting glaze drip down sides. Let stand at least 1/2 hour.



Makes about 36 balls

2 1/2 cups chocolate wafer crumbs

3 tablespoons light corn syrup

2 tablespoons cocoa

1 cup confectioners' sugar

1 cup chopped pecans

1/2 cup coffee liqueur

Additional confectioners' sugar


In a large mixing bowl, combine wafer crumbs, corn syrup, cocoa and sugar. Mix thoroughly with electric beater or in food processor. (You may use any plain chocolate cookies for this recipe. Either chop in a food processor, or crumble by hand or with a rolling pin in a plastic bag.)


Blend in pecans and liqueur and mix together to form a stiff dough. Add coffee liqueur as needed to achieve desired consistency. Be careful not to add too much liqueur, or dough will become sticky.


Separate small portions of dough and shape into bite-size balls. Roll balls in confectioners' sugar. Store in airtight container. Dust with confectioners' sugar before serving.


Variations: Substitute vanilla wafers for chocolate wafers, rum or bourbon for coffee liqueur and almonds or walnuts for pecans.




1/2 cup sugar

1 tablespoon (rounded) flour

1 beef bouillon cube

1/2 cup prepared mustard

1/2 cup vinegar

1/4 cup water

1 egg


Mix sugar and flour in saucepan.


Dissolve bouillon cube in 1/2 cup hot water. Add to sugar and flour. Add mustard, vinegar and water to mixture.


Beat egg and gently add to sauce pan, all the while beating.


Heat on medium heat to thicken. Serve hot or cold on sandwiches




1 pound green beans (fresh or frozen)

1 onion, chopped

1 clove garlic, minced

1/4 pound bacon, sliced

1 teaspoon dill seed

1 teaspoon salt (taste the sauce to make sure you don't add too much)

1 teaspoon pepper, fresh coarse ground

1/2 teaspoon cayenne pepper

3 tablespoons flour, white

1 cup milk

1 cup almonds, blanched slivered or sliced (enough to cover top)


Cut bacon into 1/2-inch. Fry slowly in a large sauce pan until lightly browned, stirring to separate. Remove bacon with a slotted spoon and drain on a paper towel, reserving drippings.


Sauté onion and garlic in sauce pan in 1 tablespoons bacon drippings until lightly browned. Add beans, bacon, 3 cups water and dill seed. Bring to a boil and then simmer, covered for 30 minutes. Drain, reserving bean cooking water; set beans aside.


In the sauce pan, heat 3 tablespoons bacon drippings (use butter or cooking oil if there isn't enough to make 3 tablespoons) to medium low, add flour and stir for 1 minute. Remove from heat, add a little of the milk, then return to heat and stir until thickened.


Gradually add the rest of the milk and the bean cooking water. Stir occasionally and let the sauce thicken lightly between additions.


Add the salt, pepper and cayenne. Sauce should be white sauce-thick.


In a large casserole, add layers of sauce and beans until used up. Sprinkle almonds on top and bake, uncovered at 350 degrees for 30 minutes or until lightly browned and bubbly.




1 1/2 cup oatmeal (old fashioned, uncooked)

1/2 cup dark Karo syrup

1 teaspoon vanilla

1 cup sugar

1/2 cup melted butter or margarine

1 egg

1 cup chopped walnut meats (optional)


Mix well. Pour into 9 inch unbaked pie shell. Bake one hour at 300 degrees.




Serves 4 as an appetizer

For cucumber consommé:

1 European (hothouse) cucumber (about 12 ounces), peeled, seeded, and

coarsely chopped

1 tablespoon kosher salt, plus salt to taste

1 tablespoon fresh lime juice or rice wine vinegar

For carpaccio:

8 ounces onaga (Hawaiian red snapper) or any sashimi-quality tuna such as

yellowtail or hamachi

For garnish:

Enoki mushrooms and salmon caviar


To make consommé: Sprinkle cucumber with 1 tablespoon salt. Let sit 5 to 10 minutes. Put in a blender and puree until very smooth. Pour into a fine-mesh sieve lined with damp cheesecloth and sitting snugly over a bowl. Refrigerate for 2-4 hours to let juice drain. Discard solids and reserve cucumber water. Season with lime juice or vinegar and salt to taste.


To prepare carpaccio: Using a very sharp knife, evenly slice fish into 1/4-inch-thick pieces. Lay out 4 pieces of plastic wrap, each a little larger than the dish or bowl you plan to serve carpaccio in. Spray plastic with a vegetable-oil cooking spray or coat with a few drops of oil. Place 1/4 of slices on first piece, in a rough circle, with edges just touching. Lay another piece of plastic wrap over the top. With the flat back of a small sauté pan or a mallet, gently pound fish until it begins to spread and all edges meet, without making any holes. Pound until very thin, but still within edges of plastic wrap. Repeat process until remaining tuna is pounded.


To serve: Chill 4 rimmed plates or shallow soup bowls. Take a sheet of carpaccio and remove top piece of plastic. Turn dish upside down over the layer of fish, and keeping both together, flip right-side up. Press carpaccio into bottom of bowl and remove second piece of plastic. Ladle 1/3 cup cucumber consommé into each bowl. Garnish by floating a few enoki mushrooms and a little salmon caviar on surface.


Advance prep: The fish can be pounded out, wrapped with plastic and stored in refrigerator for up to 24 hours. Cucumber water should be used as soon as it has been extracted.


Wine notes: Serve with champagne, sparkling wine, a light-bodied Sauvignon Blanc or Kabinett-level German Riesling.




Serves 4-6

For sushi rice:

2 cups uncooked short-grain sushi rice

2 cups plus 2 tablespoons water

3/4 cup seasoned rice vinegar

For parfait:

1/2 pound hamachi fillet, diced in 1/8-inch cubes

1/2 teaspoon sesame oil

1 teaspoon lemon olive oil

1 tablespoon ponzu sauce (can be purchased at Japanese grocery store)

2 teaspoons toban djan chili paste (can be purchased at Japanese grocery store)

1 teaspoon red curry paste

1 teaspoon minced shallots

4 shiso leaves, chopped

2 tablespoons grated fresh wasabi (or substitute prepared wasabi to taste)

1 tablespoon seasoned rice vinegar

1 cup heavy cream, whipped to soft peaks

2 cups cooked and seasoned sushi rice

1 ripe avocado

For garnish:


Lemon olive oil


For sushi rice: Wash rice several times, each time covering rice with water and massaging it by hand to loosen starch. Drain water and repeat until rice produces clear water.


Place drained rice in a small pot or rice cooker and add the measured water. If using a rice cooker, turn on and wait until indicator says rice is done. If using a pot, bring water to a full boil. Cover rice and reduce heat to very low. Cook 20 minutes. Turn off flame and allow rice to sit, covered, another 10 minutes.


Using a wooden spoon, spread rice out into a large bowl or wooden rice bowl. Fluff rice with a wooden spoon while splashing with a little vinegar. Let sit for a few minutes; fluff and splash with vinegar again until all the vinegar has been used. Allow rice to cool to room temperature. Do not refrigerate. You will need about half of the rice for parfaits. Reserve the rest for another use.


For parfait: In a mixing bowl, combine diced hamachi, oils, ponzu, toban djan, curry paste, shallots and shiso and gently mix thoroughly. In a separate bowl, mix wasabi and rice vinegar together. Gently fold in whipped cream until well mixed.


Place either stainless steel or PVC rings (about 3-inch diameter by 2 1/2-inch high) on either parchment paper or plastic wrap. Lightly oil rings with lemon olive oil. Fill rings evenly until 1/4 full with sushi rice, loosely packed. Cover rice with a thin, round layer of sliced avocado. Fill rings to 3/4 full with hamachi mixture. Fill rest of the way with wasabi mousse, leveling off top with a knife. Gently allow rings to slide off parfait and serve with a dollop of caviar and a drizzle of lemon olive oil.




4 tablespoons butter

4 strips of bacon, sliced

1 large yellow onion, chopped

1 (15-ounce) can pork and beans

1/4 cup molasses

1 cup Ketchup

1/3 cup green onions, chopped


Sauté the margarine, bacon and onion until yellow. Stir in remaining ingredients and pour into ungreased casserole dish and bake at 350 until beans are bubbly, about 45 minutes.




4 1/2 cups hot water

2 packages Lipton Chicken Noodle Soup Mix

1 cup raw rice

1/2 cup chopped green peppers

1 cup chopped celery

1 pound pork sausage

1/4 cup chopped almonds

1 can cream of mushroom soup


Put noodle soup into boiling water. Add rice, cover and cook for 20-25 minutes. Add the chopped vegetables.


Fry the sausage, drain off the fat and add to the mixture. Add almonds, stir well.


Place in 9x13 glass pan. Cover with mushroom soup and bake about 15 minutes at 350 degrees.


Serves 8 to 12 people.



Makes about 4 dozen 3-inch cookies or 1 dozen 6-inch cookies

12 tablespoons (1 1/2 sticks) unsalted butter

3/4 cup sugar

1 large egg

1 tablespoon finely grated lemon zest

1 teaspoon vanilla extract

2 1/4 cups bleached all-purpose flour

1/4 teaspoon salt



Soften butter. In a large bowl, cream together sugar and butter with an electric mixer until fluffy. Add egg, zest and vanilla extract and beat until blended.


In a small bowl, whisk together flour and salt. With mixer on low speed, gradually add dry ingredients to butter mixture and mix until incorporated. Add water, a few drops at a time, if necessary, until dough starts to come away from sides of bowl.


Scrape dough onto a piece of plastic wrap and use the wrap, not your fingers, to press dough together to form a thick, flat disk. Wrap well and refrigerate at least 2 hours but preferably no longer than 3.


Place two oven racks in the upper and lower thirds of the oven. Preheat oven to 350 degrees.


Butter two cookie sheets or line with parchment or silicone baking sheets. Non-stick cookie sheets also may be used.


On a lightly floured surface, roll out dough to 1/8-inch thickness for smaller cookies and closer to 1/4 inch for very large cookies. Cut shapes with cutters. With an angled metal spatula or pancake turner, transfer cookies to prepared cookie sheets. Reroll and cut any scraps, chilling first, if necessary.


Bake 8-12 minutes for smaller cookies -- 12 to 15 minutes for larger -- until cookies begin to brown around edges. Be careful to bake large cookies thoroughly. For even baking, rotate cookie sheets from top to bottom and front to back halfway through baking.


Transfer cookies to a wire rack to cool before decorating.


Icing glaze

1 egg white OR 1 tablespoon meringue powder and 2 tablespoons water

1 tablespoon lemon juice

1 1/4 cups confectioners' sugar, sifted


Lightly whisk egg white or meringue powder and water with lemon juice in a bowl. Gradually whisk in confectioners' sugar until mixture has a smooth texture and is the consistency of pouring cream. (You may not need all the sugar.)


Cover surface of icing with plastic wrap to prevent a crust from forming before you are ready to use it.




One (6-ounce) can of salmon (remove bones and crush fine)

4 ounces blue cheese, crumbled

3 ounces sour cream

3 green onions, chopped fine

4 green olives, chopped fine

One celery stalk, chopped fine

3 drops Tabasco

One tablespoon horseradish


Mix salmon and blue cheese together. Add sour cream and blend together. Add all other ingredients. Add more sour cream if smoother consistency is desired.


Add Tabasco for more spice.




Serves 4

Four 4- to 6-ounce skinless salmon fillets

Salt and freshly ground black pepper to taste

1 hothouse (seedless) cucumber (may substitute 2 regular cucumbers, peeled and seeded)

1 cup plain yogurt, preferably whole milk

1 small red onion, finely chopped

2 tablespoons finely chopped mint, or to taste

2 tablespoons finely chopped cilantro, or to taste

1 tablespoon freshly squeezed lemon juice, or to taste

Oil for skillet, as needed

Season the salmon with salt and pepper on both sides; set aside.


Cut cucumber in half lengthwise; if using regular cucumbers, remove and discard seeds. Cut the cucumber into 1/4-inch dice and pat dry with paper towels. Transfer to a large bowl. Add yogurt, onion, mint, cilantro, lemon juice, and salt and pepper to taste. Transfer to a colander placed over a shallow bowl and refrigerate.


Heat oil in a large skillet over medium-high heat until hot but not smoking. Place salmon, rounded (or attractive) side down in skillet. Sear until crisp and browned, 3 to 5 minutes. Turn and cook until seared on other side and opaque throughout, a total of 10 minutes per inch of thickness. Transfer to a paper towel.


To serve, arrange salmon on individual plates and place a dollop of the yogurt-cucumber salsa alongside.




1 cup chopped cooked shrimp

1 tablespoon cracker crumbs

1 tablespoon minced onion

1 tablespoon minced parsley

1 tablespoon soft butter

1 teaspoon minced Tarragon

Salt to taste

1 egg

1 1/2 pounds large mushroom caps (remove stems)

Buttered crumbs


Mix shrimp, cracker crumbs, onion, parsley butter, tarragon, salt and egg together.


Fill the mushrooms with mixture, sprinkle with buttered crumbs. Bake at 350 for 15-20 min. Serves 15-20




1 small can chopped chilies

1 pound shredded cheese (1/2 pound sharp cheddar, 1/2 pound mozzarella)

1 small can chopped black olives

2 small cans of tomato sauce

1 small can chopped mushrooms.

1 package French rolls


Mix all together


Cut rolls in slices, spread mixture on top and bake at 350 degrees for 15 minutes.



serves 6


3 tablespoons cornstarch

2 cups milk

2 cups cooked chicken, cubed

1 can cream of mushroom soup

1 (3-ounce) can sliced mushrooms

1 (8-ounce) can sliced water chestnuts

1/8 teaspoon table salt

1/8 teaspoon pepper

1/8 teaspoon marjoram

1/2 teaspoon paprika

1 tablespoon sherry

2 cups chopped tomatoes

2 cups chopped onion

2 cups chow mein noodles

2 cups chopped celery

2 cups chopped olives

2 cups shredded cheddar cheese

2 cups drained crushed pineapple

1 1/2 cups shredded coconut

4 1/2 cups cooked white rice


In a saucepan, mix the cornstarch with some of the milk to form a smooth paste. Add the rest of the milk, chicken, soup, mushrooms, water chestnuts, spices and sherry.


Cook over low heat until hot. Place in a serving bowl. Keep warm.


Place tomatoes, onion, chow mein noodles, celery, olives, cheese, pineapple and coconut in individual bowls. Place cooked rice in a bowl.


Have guests place the rice on their dish first, top with creamed chicken, then they can add the condiments that they wish to their plate.


Eat with chopsticks. The "snow on the mountain" refers to the shredded coconut that tops the dish.




12 potatoes

2 cans cream of chicken soup

2 cups sour cream

1 cup grated cheddar cheese

1/2 cup melted butter

1/3 cup onions-chopped

1 cup potato chips-optional.


Boil the potatoes with skin for 30 minutes.


Cool, peel, and slice and put into a 9x13 greased casserole dish. Mix soup, sour cream, cheese, butter and onions. Blend into potatoes.


Sprinkle potato chips on top. Bake at 350 degrees for 30 minutes.





1 (6-ounce)package strawberry/banana Jell-O

2 cups frozen strawberries, sliced or halved

1 cup mashed bananas (about 3)

1 cup chopped walnuts

2 cup sour cream/room temperature


Combine Jell-O with two cup boiling water. While hot, add frozen strawberries. Mash with fork until totally dissolved.


Add bananas and walnuts. Pour 1/2 of the total ingredients into serving bowl and set half aside.


Let ingredients in serving bowl set in fridge until sour cream can be layered over it.


Add remaining Jell-O ingredients to top. Refrigerate until set. (Double the measures to make enough for 6-10 servings




2 cans refried beans

1 (16-ounce) tub sour cream

1 pound hamburger

2 medium tomatoes (finely chopped)

2 bunches green onions (chopped)

2 cans chopped olives

1 package shredded cheese

1 small head lettuce (chopped)

1 package taco seasoning

1 bag taco chips


Fry hamburger and put taco seasoning in it. In a shallow 9x12 dish, layer ingredients (in order listed). Eat with chips.



Serves 8

For harissa:

9 dried New Mexico or other large, hot red chilies

1 garlic clove, peeled

1/4 teaspoon salt

3/4 teaspoon ground caraway

1/4 teaspoon ground coriander

1/4 teaspoon ground cumin

1 tablespoon extra-virgin olive oil

For soup:

3 ounces dried lima or butter beans (about 1/2 cup)

3 ounces dried chickpeas (about 1/2 cup)

2 tablespoons olive oil

2 garlic cloves, minced (about 1 teaspoon)

1 celery stalk, large outer veins trimmed, diced (about 1/2 cup)

1/2 onion, minced (about 3/4 cup)

1 quart chicken broth

1/3 cup tomato paste

4 large Swiss chard leaves, stems removed and cut into 1-inch pieces, leaves

shredded (about 5 1/2 ounces)

1 1/2 ounces angel hair pasta, broken into bite-size pieces (about 1/3 cup)

2 tablespoons harissa (see accompanying recipe)

Salt to taste

Freshly ground black pepper to taste

1/2 cup chopped parsley


To make harissa: Stem, seed and break up chilies. Soak in cold water for 15 minutes. Drain well. Wrap in cheesecloth or place in a strainer and press out any excess moisture.


Chop garlic with salt and mash to a paste using side of knife. Grind chili, garlic, caraway, coriander and cumin in a mortar and pestle or spice grinder. Place in a small jar and drizzle a thin layer of oil over harissa. Cover tightly and store in refrigerator. Will keep for months.


To make soup: Soak lima beans and chickpeas separately, overnight, in 3 times their volume of water. Drain and cook separately in 2 times their volume of fresh water until tender, about 45 minutes. Drain and reserve cooking water from both lima beans and chickpeas; combine cooking liquids and set aside. Combine lima beans and chickpeas; set aside.


Heat olive oil in a soup pot over medium heat. Add garlic, celery and onion. Cook, stirring occasionally, until onion is translucent, 4-6 minutes.

Add broth, reserved cooking liquid from beans, and tomato paste. Mix until well blended and bring to a simmer, 10 minutes.


About 10 minutes before serving, add cooked beans and chickpeas, Swiss chard and pasta. Simmer until pasta and chard stems are tender, about 10 minutes.


Add harissa and stir until blended. Season with salt and pepper. Serve in heated bowls, garnished with chopped parsley.



Makes 25 small latkes

3 large Idaho potatoes

1 medium white onion

2 medium zucchini

2 medium carrots

1 medium sweet red pepper

2 eggs, beaten

3/4 cup matzo meal or ground matzo

Salt and pepper, to taste

1 teaspoon freshly ground nutmeg

1 tablespoon chopped fresh parsley

3 tablespoons schmaltz (chicken fat) for frying, or use vegetable oil

3 tablespoons vegetable oil, for frying

Garnish: fresh mint or chives


Grate potatoes alternating with onion (this helps prevent browning). As you grate, place potatoes and onions in fine mesh strainer set over bowl. Reserve potato liquid that drains into bowl. Grate zucchini and carrots. Grate red pepper, flesh side first, until skin is reached, then discard skin. Squeeze excess liquid from pepper. Combine grated vegetables.


Carefully pour off water from potato liquid. Remaining in bowl should be a thick potato starch that has settled to the bottom of the bowl. Add this starch to grated vegetable mixture. Add eggs, matzo meal, salt, pepper, nutmeg and parsley, blending well. Set aside.


In a 12-inch skillet, melt 1 tablespoon chicken fat with 1 tablespoon oil. When fat has melted and is hot, fry latkes in batches (1 tablespoon of batter will make a 2-inch latke). Gently spread potato mixture with the back of a spoon, making each latke about 2 inches wide. Fry 2 to 3 minutes on first side, gently turn and cook 3 to 4 minutes more. Keep heat at medium while frying, adding more fat as needed.


Drain latkes on paper towels. Season with a light sprinkle of salt and pepper.


To serve: Spread 1/2 teaspoon of marmalade evenly over each warm latke and top with a small dollop of sour cream raita (omit sour cream if you keep kosher). Garnish with fresh mint or chive.



Makes about 24 cookies


If you don't want to bother with the caramel, which is more like a hard candy center than chewy caramel, the cookies taste fine on their own. Just don't cut out the circle after baking.


1 cup all-purpose flour

1/2 cup unsweetened cocoa powder, Dutch process or natural

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/8 teaspoon salt

8 tablespoons (1 stick) unsalted butter, softened

1/2 cup brown sugar, lump free

1/2 cup granulated sugar

1 egg

1 teaspoon vanilla extract

For caramel:

1 cup sugar

1/2 cup water

1/4 teaspoon cream of tartar


In a medium bowl, mix flour, cocoa, baking soda, baking powder and salt thoroughly with a whisk or fork. Set aside.


In a large bowl, beat butter and sugars with back of a spoon or mixer until smooth and creamy but not fluffy (less than 1 1/2 minutes with an electric mixer). Mix in egg and vanilla. Add flour mixture and mix just until incorporated. Form dough into log about 6 inches long and 2 1/2 inches wide. Chill at least 3 hours, preferably overnight.


Position racks in upper and lower third of oven and preheat to 350 degrees. Line cookie sheets with parchment paper or foil.


Using a sharp knife, cut log into slices 1/4-inch thick. Place slices 1 1/2 inches apart on sheets. Bake until cookies have puffed and settled down again, rotating sheets from top to bottom and front to back halfway through baking, 10-12 minutes.


Do not detach cookies. Cool 3-5 minutes, then cut and remove a 1-inch circle from center of each cookie, using a 1-inch cutter. Slide parchment onto cooling racks or set cookie sheet on a rack to cool completely. Transfer cooled cookies to a clean sheet of parchment.


Make caramel by combining sugar, water and cream of tartar in a 3- to 4-cup saucepan. Stir gently (do not whisk) over medium heat until most of sugar looks dissolved. Stop stirring and bring mixture to a simmer. Cover and simmer 2 to 3 minutes to dissolve sugar. Uncover and wash down insides of pot with a wet pastry brush or a wet wad of paper towel. Continue to simmer until syrup begins to color, 10-15 minutes. Swirl pot (don't stir) if syrup seems to be coloring unevenly. Use a skewer to drop a bead of syrup on a white plate. When drop looks pale amber on the plate, pay close attention. Continue to cook and test drops of syrup until darkened to a slightly reddish amber color. Immediately remove from heat.


Spoon a little caramel carefully into center of each cookie. Set aside to cool and harden. Store cookies airtight. (Note: To clean hardened caramel from pot or plate, soak in very hot water.)



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