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).


For crock pot or oven preparation

4 thick pork chops (we prefer the sirloin chops for this recipe)
3/4 cup white wine
1 onion chopped
clove garlic crushed (optional)
1 26 oz. Family size can of Cream of Mushroom soup

Basic recipe: Spray a frying pan with nonstick spray. Saute` chops and onions (garlic) till brown and onions are soft. Add 3/4 cup white cooking wine and half the can of soup and heat thru. 

To prepare in a crock pot, spray with no-stickum, and spread half of the soup in a casserole dish or the bottom of your crock pot. Add chops and pour the rest of the mixture on top. cook on high for 3 to 4 hours, or on low all day.

To prepare in the oven, cover and bake at 325* for 3 hrs or 250* for 4 hrs. 

Use the soup as gravy over rice or mashed potatoes.


30 Oreos, crushed 
1/3 cup butter, melted 
1/2 gallon Safeway mocha almond fudge ice cream 
1 jar Mrs. Richardson's Hot Fudge Sauce, warmed, OR 1 jar Smucker's 
Chocolate Fudge Sauce 
3 Heath or Skor toffee bars, crushed 
5 additional crushed Oreos 

Mix 30 crushed Oreos with melted butter. Press evenly onto bottom of 10- by 13-inch aluminum pan. Freeze until firm.

Soften ice cream at room temperature. Spoon over frozen crust. Freeze until hard. Spoon fudge sauce evenly over ice cream. Sprinkle crushed toffee bars evenly over top. Sprinkle remaining 5 crushed Oreos over toffee. Flash freeze by placing unwrapped pie in freezer until frozen through. Remove from freezer, wrap tightly in plastic wrap, cover with foil and return to freezer. Pie will store well this way for one month.


1 1/2 teaspoons butter or margarine
1 small apple, peeled, cored and cut into rings
6 teaspoons sugar, divided
1 egg, separated
1/2 teaspoon grated lemon peel
1/4 teaspoon vanilla extract
1/2 teaspoon all-purpose flour

In a skillet over medium heat, melt butter. Add apple rings; sprinkle with 2
teaspoons of sugar. Cook until tender, turning once. In a mixing bowl, beat
the egg yolk, lemon peel and vanilla for 1 minute. In another mixing bowl,
beat egg white until stiff peaks form; fold in flour and remaining sugar.
Fold into egg yolk mixture. Place apple rings in a greased 2-cup baking
dish. Spread egg mixture on top. Bake at 350 degrees for 15-18 minutes or
until golden brown and set. Invert onto a serving plate. Yield: 1 serving


1 cup frozen small peas, thawed and drained
1/4 cup thinly sliced celery
1/4 cup chopped apple, cored and peeled or not
1 teaspoon finely diced onion
1/2 teaspoon chopped fresh mint, optional
1 1/2 tablespoons mayonnaise
1 1/2 tablespoons yogurt
2 teaspoons grated Parmesan cheese

Combine first five ingredients in bowl; set aside. Combine mayonnaise,
yogurt and Parmesan cheese (if you don't want to use yogurt, use 3
tablespoons mayonnaise instead.) Pour dressing over pea mixture, tossing
gently. Cover and chill.


1 medium Vidalia or sweet onion
2 teaspoons butter or margarine
1/4 teaspoon salt, optional
Pepper to taste
Garlic salt to taste, optional

Quarter onion halfway through and open slightly. Place on an 18-in. x 12-in.
piece of heavy duty foil. Place butter in center of onion; sprinkle with
seasonings. Fold foil to seal tightly. Bake at 350 degrees for 60-70 minutes
or until onion is tender. Open foil carefully to allow steam to escape.
Yield: 1 serving

Makes 4 servings 

1 small onion 
1/4 green bell pepper 
1/4 pound mushrooms (11/4 cup sliced) 
1/2 cup walnut halves 
3 cups chicken broth or water 
4 tablespoons butter 
1 cup pearl barley 
Salt and pepper, to taste 

Preheat the oven to 350 degrees. 

Cut off the root top and stem bottom of the onion. Peel off the papery skin and discard. Cut the onion in half from the stem top down. Put each onion half cut-side down on a cutting board. Cut into 1/8-inch-wide horizontal slices, then cut into 1/4-inch-wide vertical slices. Set aside. 

Cut the pepper quarter into 1/4-inch-wide lengthwise strips. Cut the strips crosswise into 1/4-inch pieces. Set aside. 

Using a dampened paper towel or cloth, wipe the mushrooms free of any grit or dirt. Break off the caps from the stems. Cut each cap into 4 pieces. Cut each stem into 4 pieces. Set aside. 

Cut each walnut half into 4 pieces. Set aside. 

Pour the chicken broth into a 1-quart pot; heat to the boiling point. 

While the broth is heating, melt the butter in a saucepan over medium heat. When the butter is melted, swirl and tilt the pan so the butter spreads evenly over the bottom. Add the barley and onion and cook, stirring, until the onion is a little softened but not browned. Add the green pepper, mushrooms and walnuts. Cook, stirring, for 2 minutes. 

Transfer the barley mixture to a casserole, stir in the heated broth, then season with salt and pepper. Stir to blend all the ingredients well. Cover the casserole with a lid or aluminum foil and bake for 40 minutes. Stir the mixture, cover and bake for 20 minutes longer. 

Makes 6 to 8 servings 

2 pounds lean beef, such as round 
2 tablespoons vegetable oil 
1 medium white onion, cut in julienne strips 
1 clove garlic, chopped 
11/2 pounds potatoes, cut in 1/2-inch cubes 
2 tomatoes 
1/4 pound tomatillos 
1 bay leaf 
1/4 teaspoon dried oregano 
Salt, to taste 
1/4 teaspoon black pepper 
2 tablespoons canned chipotle chilies 

Cut meat into 1-inch cubes. Brown meat in hot oil in large pot over high heat. Add onion and garlic to the browning meat, reduce heat to medium and cook for about 5 minutes. Add potatoes to the pot and continue to cook for another 5 or 10 minutes. Add enough water to cover ingredients. 

While stew comes to a simmer, stem and core the tomatoes. Puree them in a food processor and add to the pot. Remove the husks from the tomatillos, wash them, chop them roughly in the food processor (pulsing 4 to 5 times), then add to the simmering pot. Add bay leaf. Cook until meat is tender and potatoes are done, then add oregano, salt, black pepper and canned chipotle chilies. 

At this point the stew is done. Add water as needed or desired. Reduce heat to lowest setting and allow to simmer gently through serving period. 

From Oscar Trejo and Dwight Hobart Liberty Bar, San Antonio, Texas 

Makes 6 servings 

1 tablespoon olive oil 
1 2-pound beef tenderloin 
1 teaspoon salt 
1/4 teaspoon freshly ground pepper 
2 tablespoons unsalted butter 
1 large shallot, minced 
1/2 pound fresh mushrooms, sliced (21/2 cups) 
1/3 cup Cognac or brandy 
1 cup whipping cream or half-and-half 
1 tablespoon Dijon mustard 
1 teaspoon minced fresh thyme leaves 

Heat oven to 425 degrees. 

Heat oil in medium skillet over high heat. Season beef with salt and pepper. Place in skillet and brown quickly on all sides. Place beef on a foil-lined roasting pan; cook to medium-rare, 25 minutes, or until an instant-read thermometer reads about 130 degrees F. Remove tenderloin from pan; let rest, loosely tented with foil. 

Meanwhile, melt butter in original skillet over medium heat. Add shallot; cook, stirring occasionally, until slightly softened, about 1 minute. Add mushrooms; cook 4 minutes. 

Pour cognac into pan; increase heat to high. Boil, scraping bottom of pan to loosen brown bits, until reduced by half, about 2 minutes. Stir in cream, Dijon mustard and thyme. Boil until cream has reduced and thickened, about 5 minutes. Season to taste with additional salt and pepper, as needed. Remove from heat. 

Slice beef into 1/2-inch-thick slices. Pour sauce over slices to serve. 


1 cup yellow cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup corn kernels, canned, or frozen (and thawed)
2 tablespoons chopped green onions
1/4 cup sugar
4 teaspoons baking powder
1/2 cup milk
1/2 cup lager beer 
1 tablespoon butter, melted 
1/2 cup grated Cheddar cheese 
1 egg, hand-whipped

Preheat oven to 425 degrees. Grease an 8-by-8-inch baking pan.

In medium mixing bowl, mix together cornmeal, flour, salt, corn kernels, green onions, sugar and baking powder.

Stir in milk, beer, melted butter, cheese and egg. Mix until combined.

Pour into prepared baking pan and bake in oven for 20 minutes.

3 (15 oz.) cans black beans, drained and rinsed
1 (11 oz.) can Mexican-style corn, drained
2 (10 oz.) cans diced tomatoes with green chili peppers, partially drained
2 tomatoes, diced
2 bunches green onions, chopped
Cilantro leaves for garnish

In a large bowl mix together black beans, Mexican-style corn, diced tomatoes
with green chili peppers, tomatoes and green onions. Garnish with cilantro.
Chill in the refrigerator at least 8 hours (or overnight) before serving.


1-1/2 cups bread crumbs
3/4 to 1 cup mayonnaise
1/3 cup horseradish
1/4 cup grated fresh ginger
1/4 tsp cayenne pepper, to taste
salmon fillets, trimmed well

I use kitchen pliers to insure that ALL the bones are gone. Mix the
mayonnaise, horseradish and ginger into the bread crumbs, mixture should be
smooth. Pat fish dry then spread with the bread crumb mix. Place fish on a
greased baking dish. Broil at least 2 inches from the heat source until the
crust is golden brown, about 10 minutes, depends on the thickness of the
fish. Serve hot. We served it with lemon slices and soy sauce.


Almost too easy, the chicken cooks in a creamy, cheesy sauce that is
delicious over noodles. This freezes well, too.

2 pounds boneless, skinless chicken breasts
2 cans condensed cream of chicken soup
1 can condensed cheddar cheese soup
1/4 teaspoon garlic powder

Place chicken breasts in the crockpot. Mix the undiluted soups together with
the garlic powder and pour over chicken. Cover and cook on low 6 to 8 hours,
until chicken is tender. Serve with the delicious sauce over rice or
noodles. Yield: 8 servings Busy Cooks - http://busycooks.About.com


1 package German Chocolate Cake Mix -- (any brand)
1 cup Chopped Nuts -- (any kind)
12 ounces Chocolate Chips
3/4 cup Butter or Margarine -- melted
2/3 cup Evaporated Milk -- divided
14 ounces Caramel Candy -- unwrapped squares

In a large bowl, mix cake mix (dry), melted butter and 1/3 cup of evaporated
milk. Spread 1/2 batter into lightly greased 9 x 13 inch pan. Bake at 350
degrees F for 6 minutes. Sprinkle chocolate chips and nuts on top of
partially baked batter. Melt caramels with 1/3 cup evaporated milk and
drizzle over chips and nuts. Pour remaining batter on top, and bake for 20
minutes at 350 degrees F. Cut when cool.

2 servings of about 1-1/4 cups each 

Tomatoes half of a 16-ounce can (about 1 cup)
Frozen mixed vegetables about 1 cup (half of a10-ounce package)
Elbow macaroni, uncooked
1/3 cup Onion, chopped
1/4 cup Oregano leaves
1/4 teaspoon Salt
1/4 teaspoon Garlic powder
1/8 teaspoon Pepper
Bay leaf 1
Chicken stock 1 cup
Chicken, cooked, diced
3/4 cup

1. Break up large pieces of tomatoes. Place all ingredients except chicken
into saucepan.
2. Bring to a boil. Reduce heat and boil gently, uncovered, until macaroni
is tender--about 15 minutes. Stir several times to prevent macaroni from
3. Add chicken. Heat to serving temperature.
4. Remove bay leaf


1 bone-in chicken breast, skin removed
1 cup diced zucchini
1/2 cup diced green pepper
1/2 cup frozen mixed vegetables
2 tablespoons diced onion
1/8 teaspoon dried basil
1/8 teaspoon dried parsley flakes
1/8 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon pepper

Place chicken and vegetables in the center of a large piece of heavy-duty aluminum foil, about 18 in. x 13 in. Sprinkle with seasonings. Fold foil around mixture and seal tightly. Place on a baking sheet. Bake at 350 degrees for 40 minutes or until meat juices run clear. Open the foil carefully to allow steam to escape. Yield: 1 serving

Makes 4 servings

2 tablespoons olive oil 
1 chicken (about 3 pounds), cut up, or 3 pounds chicken pieces 
2 pounds russet potatoes, peeled, cut into wedges 
1 red onion, halved, sliced 
1 10-ounce package frozen artichoke hearts 
1 8-ounce jar pitted Kalamata olives, drained 
5 cloves garlic 
1 teaspoon dried oregano 
1 teaspoon salt 
Freshly ground pepper to taste 
2 lemons 

Heat oven to 350 degrees. 

Heat olive oil in large Dutch oven over medium-high heat. Brown chicken in batches on all sides, about 5 minutes a batch. 

Add potatoes, onion, artichoke hearts, olives, garlic cloves, oregano, salt and pepper. Cut 1 of the lemons into wedges; add to pan. Squeeze juice from the other lemon over all. Discard lemon. 

Cover and cook in oven for 1 hour. Remove lid. Cook until chicken is browned and vegetables are tender, stirring vegetables and turning chicken pieces occasionally, about 30 more minutes. 

Makes 8 servings 

1 boneless chuck roast, trimmed (about 3 pounds) 
1 tablespoon chili powder 
1 teaspoon each: salt, freshly ground pepper 
1 tablespoon garlic-flavored olive oil or regular olive oil 
2 141/4-ounce cans beef broth (divided) 
2 poblano peppers, seeded, chopped 
1 large red bell pepper, seeded, coarsely chopped 
1 yellow onion, chopped 
1 28-ounce can crushed tomatoes 
1/2 to 1 canned chipotle chili in adobo sauce, finely chopped (optional) 
11/2 cups long-grain rice, uncooked 

Heat oven to 325 degrees. 

Rub roast on both sides with chili powder, salt and pepper. Heat oil over medium-high heat in Dutch oven. Add roast; cook until browned on one side, 5 minutes. Turn; cook 5 minutes. Remove to platter. 

Add 1 can of the broth to Dutch oven; cook over medium-high heat, scraping bottom of pan to dissolve browned bits. Return roast and any accumulated juices to Dutch oven. Cover; cook in oven 21/2 hours. 

Remove roast from oven. Stir in peppers, onion, tomatoes, chipotle chili, rice and remaining can of broth. Return to oven. Cover; cook until meat is tender and rice is cooked, about 30 minutes. 


1/2 cup cubed peeled potato
1/4 cup chopped onion
1/8 teaspoon salt
Pinch pepper
1/2 cup water
1 can (6 1/2 ounces) chopped clams, drained
2/3 cup milk
1 tablespoon butter or margarine
1 bacon strip, cooked and crumbled
Chopped parsley, optional

In a small saucepan, cook potato, onion, salt and pepper in water until
vegetables are tender (do not drain). Add clams, milk, butter and bacon;
heat through (do not boil)/ Sprinkle with parsley if desired. Yield: 1 serving

When selecting leeks, choose firm, clean leeks, unwrapped and untrimmed. They will deteriorate rapidly after the dark green tops and root ends are removed. Wrapping tightly in plastic wrap will encourage leeks to spoil. Mature leeks will range in diameter from half an inch to 21/2 inches. Choose the narrowest leeks with straight sides.
3 1/2 quarts

6 medium leeks
1 medium onion, chopped
1/4 cup butter or margarine
4 cups chicken broth
1 pound potatoes, peeled and thinly sliced
1 teaspoon salt
2 1/2 cups half-and-half
2 cups milk
1 (8-ounce) carton sour cream
Thinly sliced leeks, garnish

Remove root ends, tough outer leaves and tops from leeks, leaving 11/2 to 2 inches of dark leaves. Wash leeks, pat dry and thinly slice.

Sauté leeks and onion in butter in a large saucepan. Add broth, potatoes and salt. Cook over medium heat for about 35 minutes. Remove from heat and cool slightly.

Process mixture in batches in an electric blender until smooth. Transfer to a large bowl. Gradually add half-and-half, milk and sour cream, stirring with a wire whisk until well-blended. Chill. Garnish with leek slices. 

Makes 6 to 8 servings 

4 thick slices bacon, diced 
3 pounds chicken thighs, breasts and drumsticks, excess fat and skin removed 
3 tablespoons all-purpose flour 
1/2 teaspoon dried thyme 
1/2 teaspoon dried marjoram 
1/2 teaspoon salt 
Freshly ground black pepper, to taste 
1 bay leaf 
1 cup dry red wine 
1 cup chicken stock or broth 
1 tablespoon tomato paste 
8 ounces medium mushrooms 
11/2 cups baby carrots 
1 cup small boiling onions, peeled (see note), or 1 cup frozen small onions 
3 tablespoons chopped fresh parsley, for garnish 

In a Dutch oven over medium-high heat, cook bacon until crisp, about 5 minutes. With a slotted spoon, remove bacon to a large plate. Leave 2 tablespoons bacon drippings in Dutch oven. Reduce heat to medium. Brown chicken in batches in bacon drippings, about 5 minutes on each side. As it browns, transfer chicken to the plate holding the bacon. (If there are not enough bacon drippings, add a little oil or butter.) 

Preheat oven to 350 degrees. Over medium heat, add flour to Dutch oven and stir until the remaining fat and flour are bubbly. Add thyme, marjoram, salt, pepper, bay leaf, wine, stock and tomato paste. Stir until thickened, about 2 minutes. Add mushrooms, carrots and onions. Return bacon and chicken and any accumulated juices to Dutch oven. 

Bake, covered, until chicken is no longer pink in the center and vegetables are tender, about 1 hour and 15 minutes. Remove bay leaf and discard. Sprinkle with parsley before serving. 

Note: To peel boiling, boiler or pearl onions, drop in boiling water for 15 to 20 seconds, drain and cool, then cut off the root ends. Skins should slip off easily. 
From "The Big Book of Soups and Stews" by Maryana Vollstedt 


3 1/2 pounds boneless round roast, cut into 1/2-inch cubes 
1/4 cup vegetable oil 
3 medium bell peppers, diced
2 medium onions, chopped 
4 garlic cloves, minced
2 (28-ounce) cans tomatoes 
1 (12-ounce) can tomato paste 
1/3 cup chili powder
1/4 cup sugar
2 teaspoons salt
2 teaspoons dried oregano
3/4 teaspoon cracked black pepper 
2 cups water
Shredded Monterey Jack cheese and sliced green onions for garnish

Pat beef dry with paper towels. In 8-quart Dutch oven, heat oil over medium-high heat. Add beef, one-third at a time; cook until browned. Transfer beef to bowl as it browns.

Add bell peppers, onions and garlic to drippings in Dutch oven; cook over medium-high heat, stirring occasionally, about 10 minutes.

Return beef to Dutch oven; stir in tomatoes with their juice, tomato paste, chili powder, sugar, salt, oregano and black pepper, breaking up tomatoes with back of spoon.

Stir in water; heat to boiling over high heat. Reduce heat to low; cover and simmer, stirring occasionally, 11/2 hours, or until beef is tender.

To serve, spoon into bowls and garnish with shredded Monterey Jack cheese and sliced green onions. Makes 12 servings.

Makes 16 servings 

1 18.25-ounce package plain devil's food or dark chocolate fudge cake mix 
1 6-serving-size package chocolate instant pudding mix 
4 eggs 
1 cup sour cream 
1/2 cup warm water 
1/2 cup vegetable oil 
11/2 cups semisweet chocolate chips 

Preheat oven to 350 degrees. Lightly coat 12-cup Bundt pan with nonstick cooking spray, then dust with flour. Shake out excess flour. Set pan aside. 

In large mixing bowl, combine cake mix, pudding mix, eggs, sour cream, warm water and oil. Blend with electric mixer on low speed 1 minute. Stop machine and scrape down sides of bowl with rubber spatula. Increase speed to medium and beat 2 to 3 minutes more, scraping sides down. Batter should look thick and well-combined. 

Fold in chocolate chips, making sure they are distributed throughout batter. Pour batter into prepared pan, smoothing top. 

Bake until cake springs back when lightly pressed with finger and just starts to pull away from sides of pan, 45 to 50 minutes. Remove pan from oven and place on wire rack to cool 20 minutes. Run long, sharp knife around edge of cake and invert onto rack to cool completely, 20 minutes more. Or invert it onto serving platter to slice and serve while still warm. 

Store cake, covered in aluminum foil or plastic wrap, at room temperature up to 1 week. Or freeze it wrapped in foil, up to 6 months. Thaw cake overnight on counter before serving. Adapted from "The Cake Mix Doctor" by Anne Byrn 
Makes 3 cups 

2 sticks unsalted butter (1 cup) 
11/2 cups chopped onions 
10 medium garlic cloves, chopped 
5 cups water 
1 cup chili sauce 
1 cup ketchup 
2 cups cider vinegar 
2 tablespoons firmly packed light brown sugar 
2 teaspoons dry mustard (Coleman's works well) 
1 tablespoon salt 
1 teaspoon black pepper 
1/2 teaspoon cayenne pepper 
Juice of 2 lemons 

Melt butter in a large, heavy saucepan or deep-sided pot over medium heat. When melted, add onions and garlic and cook, stirring, until just softened, 4 to 5 minutes. Add water, chili sauce, ketchup, vinegar, brown sugar, mustard, salt, black pepper and cayenne. Stir well to blend. 

Add lemon juice and 2 of the juiced halves to saucepan. Bring sauce to simmer and cook, uncovered, until sauce has thickened and is reduced to about 3 cups, 1 hour or longer. Remove from heat. (Sauce can be prepared 5 days ahead. Cool, cover and refrigerate.) 

Makes 6 servings with full slab per person or 12 servings with half slab per person 

Deep-South Barbecue Sauce (see accompanying recipe) 
6 slabs baby-back pork ribs (about 11/2 pounds each) 
1/2 cup plus 1 tablespoon cider vinegar 
Salt, freshly ground black pepper 
Cayenne pepper 

Arrange 1 oven rack in middle position and another rack in lower third of oven. Reserve 1 cup of the barbecue sauce to serve with ribs. 

Rinse ribs and pat dry with paper towels. Score white membrane on underside with knife. Place flat roasting rack in each of 2 large roasting pans. Brush ribs on both sides with vinegar and season generously on both sides with salt, black pepper and cayenne. 

Place ribs, meaty side up, on roasting racks in pans. Brush both sides of ribs with barbecue sauce. Roast at 350 degrees until a rich dark brown and tender when pierced with a knife, 11/2 to 13/4 hours. Baste top of ribs every 30 minutes with barbecue sauce. After 45 minutes, reverse pans, placing pan on middle rack on lower rack and vice versa. Cover ribs loosely with aluminum foil if they start to brown too quickly. 

When done, place ribs on large platter. Heat reserved 1 cup of barbecue sauce and any remaining basting sauce in a medium saucepan over medium heat until bubbling. Pass warmed sauce to drizzle over each serving of ribs. 

Why dry ingredients are combined first
QRecipes for baked goods often say to mix the dry ingredients separately, then add them to the wet ingredients. Why not add flour, spices and all dry ingredients separately, in turn, to the wet ingredients? 

A When the dry ingredients are combined first, they are distributed uniformly throughout the mixture. When you add them to the wet ingredients, they remain uniformly distributed. But if you add the flour to the wet ingredients, then stop mixing to measure and mix in the salt, then stop to measure and mix in the baking soda, etc., you would wind up overmixing the batter. That overdevelops the flour's gluten, leading to a tougher product.

Also, certain dry ingredients could clump together if added separately to wet batter. Cornstarch is notorious for clumping into a gelatinous mess. But if its grains are already scattered throughout the other dry ingredients, they can't clump.

A third reason: Any baking powder would begin to do its work by fizzing as soon as it is added to the wet batter. We don't want that to happen until it's ready for the oven.


8 large Hamburger Buns
8 ounces Monterey Jack Cheese -- sliced or shredded
8 small Chicken Breast, no skin, no bone, R-T-C -- PATTIES
(precooked, breaded patties, usually 3-4
ounces each)
16 ounces Spaghetti Sauce
2 tablespoons Butter or Margarine

Open buns, and lightly spread with butter or margarine. Set aside. Slice
or shred cheese, and set aside. Place spaghetti sauce in a shallow bowl,
then dip each chicken patty into sauce, and place onto one opened, prepared
bun. Top chicken patty with 1 ounce sliced or shredded cheese, and top with
bun. Continue until all 8 sandwiches are complete. Wrap each sandwich in a
napkin or paper towel, then place 4 sandwiches into a 1 gallon zip baggie.
Repeat with the other 4 sandwiches. Freeze for up to 6 months.

To serve: Place one sandwich into microwave, and cook on high heat for 1 -
2 minutes, or until warmed through.
Copyright: "(c)2002, Kaylin White/Real Food for Real People"


1 plum tomato, peeled and chopped
1 teaspoon chopped fresh basil or 1/4 teaspoon dried basil
1 egg or egg substitute equivalent
1 teaspoon water
1 garlic clove, minced
1 teaspoon olive or vegetable oil
Salt and pepper to taste, optional
1 slice bread, toasted
Additional fresh basil, (if desired)

In a small bowl, combine tomato and basil; set aside. In another bowl, beat
egg, water and garlic. Heat oil in a small nonstick skillet; add egg
mixture. Cook and stir gently until egg is nearly set. Add tomato mixture
and salt and pepper. Cook and stir until egg is completely set and tomato is
heated through. Serve with toast. Garnish with basil if desired.
Yield: 1 Serving

12 snack-size servings

1 package (10 ounces) refrigerated pizza crust, at room temperature
1/3 cup brown mustard
3/4 pound sliced deli meats and cheese such as salami, Muenster cheese and 
1 egg, beaten
1 teaspoon poppy or sesame seeds

Roll pizza dough into 13x10-inch rectangle. Spread mustard on dough. Arrange meat and cheese on top, leaving a 1-inch border. 

Fold long edges of dough over filling, overlapping sides. Pinch long edge of dough to seal. Pinch ends together and tuck under dough. Place on greased baking sheet. 

Cut slits in top of dough. Brush with egg and sprinkle with seeds. Bake at 425 degrees for 15 minutes or until golden. Cool on rack. Cut into slices to serve.

Slim down and speed up 
January 30, 2002 Posted: 04:45:04 AM PST, THE ASSOCIATED PRESS 

Fettuccine Alfredo is a classic. However, producing a classic doesn't necessarily entail long hours in the kitchen and a ton of rich ingredients. That's the case with this version. A feature in the January issue of Sunset magazine makes the point, including the recipe among a collection of "comfort foods from around the world -- lightened, updated and designed for weeknight dinners."

The recipe includes prosciutto and Parmesan cheese to keep a depth of satisfying flavor in this streamlined version that you can make in about 20 minutes. 4 servings.

3 1/2 cups fat-skimmed chicken broth
2 cups low-fat (1 percent) milk
3/4 pound dried fettuccine
1 1/2 cups (10-ounce package) frozen petite peas
1 ounce thin-sliced prosciutto
1 1/2 teaspoons cornstarch
1 cup reduced-fat sour cream 
1/2 cup grated Parmesan cheese 
1/2 teaspoon freshly grated nutmeg or ground nutmeg
Salt and pepper

In a 5- to 6-quart pan, combine broth, milk and fettuccine (break fettuccine if necessary to fit into pan); cover and bring to a boil over high heat, stirring occasionally.

Reduce heat to medium-high and cook, uncovered, stirring often to separate noodles, for 5 minutes. Add peas and stir occasionally until pasta is tender to bite, two to four minutes longer.

Meanwhile, separate prosciutto slices and cut crosswise into 1/4-inch-wide strips.

In a small bowl, mix cornstarch with 2 tablespoons water until smooth. Add to pasta mixture and stir until it boils and thickens.

Add sour cream, Parmesan cheese, nutmeg, and salt and pepper to taste; stir until well blended and heated through, about one minute. Stir in prosciutto. Spoon onto plates.


1 halibut steak (6 ounces)
4 medium mushrooms
2 cherry tomatoes, halved
2 lemon slices
1/2 medium green pepper, sliced
1/4 cup diet Mountain Dew
Crushed pepper

Place fish in the center of a 20-in. x 14-in. piece of heavy duty foil. Place mushrooms, tomatoes, lemon and green pepper around the fish. Fold edges of foil up; pour soda over fish. Fold foil to seal tightly. Bake at 375 degrees for 20-25 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape. Sprinkle with pepper. Yield: 1 serving

Makes 12 servings 

If making ahead, it's recommended that lasagna be prepared no more than 24 hours in advance, then refrigerated. Refrigerated lasagna will need at least an extra 20 to 30 minutes' cooking time, to an internal temperature of at least 160 degrees F. Or you can freeze the prepared (but not cooked) lasagna. When ready to serve, thaw it overnight in the refrigerator. Baking time should be almost double, about 21/4 hours. Do not bake directly from the freezer as the outside will overcook before the inside reaches the proper temperature. 

2 eggs, beaten 
1 15-ounce container ricotta cheese 
4 cups shredded mozzarella cheese (16 ounces; divided) 
1/2 cup grated parmesan cheese (2 ounces) 
1 9-ounce package Barilla Oven Ready Lasagna Noodles, uncooked 
2 27-ounce jars lasagna or marinara sauce (6 cups) 
1 pound bulk Italian sausage or ground beef, cooked, crumbled and drained 

Coat 13-by-9-by-3-inch baking pan with nonstick cooking spray and set aside. 

In medium bowl, mix eggs, ricotta, 2 cups of the mozzarella cheese and the parmesan. 

Remove 16 noodles from box. Do not boil. 

Layer noodles and filling. When layering lasagna, slightly overlap sheets. Lasagna will expand to edges during cooking. Spread fillings to edges to seal in and cook lasagna during baking. Layer in the following order: 

Spread 1 cup of the lasagna sauce on bottom of pan. Layer 4 noodles, 1/3 of the ricotta mixture, half of browned sausage, 1 cup of the mozzarella and 1 cup of the sauce. 

Layer 4 uncooked noodles, 1/3 of the ricotta mixture and 11/2 cups of the sauce. 

Layer 4 uncooked noodles, the remaining ricotta mixture and browned meat, and 1 cup sauce. 

Layer 4 uncooked noodles, the remaining sauce and remaining 1 cup mozzarella. 

Cover with foil and bake at 375 degrees until bubbly, 50 to 60 minutes. Uncover and continue cooking until cheese is melted, about 5 minutes. Let stand 15 minutes before cutting. 

Note: If using a 2-inch-deep pan, make 3 layers to avoid possible boiling over. Use same amount of filling and 12 noodles. Spoon half jar of sauce on bottom, layer with 4 noodles, half of ricotta mixture and browned meat and remaining sauce from first jar. Add 1 cup mozzarella. Layer 4 noodles, remaining ricotta mixture and browned meat and half of the second jar of sauce. Top with 4 noodles, remaining sauce and 2 cups mozzarella. Bake as directed. 

Makes 4 servings 

Louis XIV so loved fresh fish that he had it rushed from Boulogne and Dieppe to Versailles by relay teams so he could enjoy it the day after it was caught. Luckily, we don't have to resort to such lengths. This method of cooking fish takes advantage of freshness and lends itself to infinite variations: in the fish, vegetables, herbs and liquids chosen. 

2 tablespoons butter or margarine (divided) 
2 medium carrots, cut julienne (about 1 cup) 
1/4 medium onion, sliced 
10 medium mushrooms, thinly sliced 
Leaves from 4 sprigs fresh basil or cilantro leaves, chopped 
4 7-ounce white fish fillets 
1/4 cup chicken broth or stock 
1/4 cup dry white wine 
Salt and freshly ground black pepper to taste 

Preheat oven to 425 degrees. Cut 4 circles of aluminum foil or parchment paper about 10 inches in diameter. 

Place 1 tablespoon butter in a small nonstick skillet and add carrots and onion. Cover and cook gently for 5 minutes. Add mushrooms and cook, covered, for 3 more minutes. Add chopped basil and cook, covered, for another 2 minutes. Spoon vegetables onto the center of each aluminum foil circle. Place 1 fish fillet on top of vegetables. Put a piece of remaining 1 tablespoon butter on each fillet. Add 1 tablespoon broth and 1 tablespoon wine to each parcel, making sure to keep liquid within each parcel. Sprinkle with a little salt and pepper. 

Close the parcels and seal the edges. If using foil, bend the edges over and press together. If using parchment paper, fold the edges together and then fold them around the semicircle, overlapping the previous fold as you go. 

Spray a baking tray with nonstick cooking spray and place the parcels on the tray. Bake fish 10 minutes per inch of thickness. 
From "Dinner in Minutes" by Linda Gassenheimer 


3/4 cup cut fresh green beans (2-inch pieces)
2 tablespoons chopped onion
2 teaspoons butter or margarine
1/4 cup sliced fresh mushrooms
Pepper to taste

In a saucepan, cook beans in water for 6-8 minutes or until tender. In a skillet, sauté onion in butter until tender. Add mushrooms; cook and stir for 1 minute. Drain beans; add the mushroom mixture and pepper. Yield: 1 serving


3 ripe avocados, peeled, pitted and diced
2 teaspoons salt
1 large tomato, diced
1 white onion, diced
2 jalapeno peppers, chopped
1/2 teaspoons chopped fresh cilantro
2 tablespoons lime Juice

In a medium bowl mash the avocados and stir in the salt. Mix in the tomato,
onion, jalapeno, cilantro and lime juice. Cover and chill in the refrigerator at least 30 minutes before serving. To prevent browning leave an avocado pit in until serving. [] Spike thinks that the avocado pit does not prevent browning. The lime juice should take care of that. []


2 cups (1 lb) cooked, crumbled sausage
1 1/2 cups grated sharp cheddar cheese
1 1/2 cups grated Monterey Jack cheese
1 cup Hidden Valley Ranch original recipe dressing
1 can (2.25 ounces) sliced ripe olives 
1/2 cup chopped green or red bell pepper 
1 package fresh or frozen won ton wrappers (or egg roll wrappers cut in 1/4's
vegetable oil

Preheat oven to 350 degrees. Blot sausage dry with paper towels and combine
with cheeses, salad dressing, olives, and bell pepper. Lightly grease a mini (or regular) muffin tin and press one wrapper into each cup, forming a little cup. Brush with oil . Bake 5 minutes until golden. Remove from tins, place on baking sheet. Fill with sausage mixture. Bake 5 minutes until bubbly. Makes 4-5 dozen.

This does not work well in the microwave - the wonton wrapper gets tough.

12 servings

Muenster pastry:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon red pepper
1/4 cups plus 2 tablespoons shortening
1/2 cup shredded Muenster cheese
4 to 5 tablespoons cold water

2 medium leeks, trimmed, cleaned and cut into thin slices
2 cloves garlic, minced
1/4 cup olive oil
1 1/2 cups half-and-half
1 cup walnuts
2 teaspoons hot pepper sauce
1/2 teaspoon salt
3 eggs
1 cup shredded Muenster cheese

For pastry: Combine flour, salt and pepper. Cut in shortening and cheese with a pastry blender until the mixture resembles coarse meal. Sprinkle water evenly over surface and stir with a fork until dry ingredients are moistened. Shape dough into a ball and chill.

Roll pastry to -inch thickness on a lightly floured surface. Fit into an 11-inch tart pan. Trim edge of pastry, leaving a 1/2-inch overhang. Fold overhang under and flute.

Line pastry with waxed paper and fill with pie weights.

Bake at 425 degrees for 20 minutes. 

Cool completely. Remove pie weights and waxed paper. Set aside.

For filling: Sauté leeks and garlic in olive oil for eight minutes or until leeks are golden brown. Remove from heat and cool completely.

Spread leek mixture into pastry shell. 

Combine half-and-half, walnuts, hot pepper sauce, salt and eggs in an electric blender. Process until smooth. Pour mixture over leeks. Sprinkle with cheese.
Bake at 350 degrees for 35 minutes or until puffed and golden brown. 
Let stand 10 minutes before slicing.


1/2 teaspoon chicken broth powder, dissolved in 1 tablespoon hot water
1 tablespoon flour
1/2 teaspoon curry powder, or more to taste
1/2 cup, plus 2 tablespoons skim or regular milk
1/2 cup frozen peas
3/4 cup diced cooked turkey or chicken toast

Combine broth, flour and curry in medium size skillet and cook over low
heat, stirring some, for about 2 minutes. Add milk and stir until smooth and
combined. Add peas and bring to a boil. Reduce heat; simmer 2 minutes. Add
turkey or chicken and heat through. Serve over toast.

Makes 10 to 12 servings 

5 cups chicken stock or canned chicken broth 
3 cups water 
11/2 cups lentils, picked over and rinsed 
1 cup brown rice, raw 
2 1-pound cans tomatoes, drained and chopped, juice reserved 
3 carrots, peeled, halved lengthwise and cut crosswise into 1/4-inch pieces 
1 medium onion, chopped 
1 celery rib, chopped 
3 garlic cloves, minced 
1/2 teaspoon crumbled dried basil 
1/2 teaspoon crumbled dried oregano 
1/4 teaspoon crumbled dried thyme 
1 bay leaf 
1/2 cup minced fresh parsley leaves 
2 tablespoons cider vinegar, or to taste 
Salt and pepper 

In a large heavy pot, combine stock, water, lentils, rice, tomatoes, reserved juice, carrots, onion, celery, garlic, basil, oregano, thyme and bay leaf. Bring to boil. Cover and simmer, stirring occasionally, 45 to 55 minutes or until lentils and rice are tender. 

Stir in parsley, vinegar and salt and pepper to taste. Discard bay leaf. Soup will be thick and thicken more as it stands. If desired, thin soup with additional hot chicken stock or water. Adapted from a recipe in Gourmet magazine 

Serves 8

1/2 cup ( 2/3 ounce) dried porcini mushrooms 
1/2 cup hot water 
12 ounces fresh wild mushrooms, such as shiitake, cremini, oyster, portobello, in any combination 
2 teaspoons olive oil 
3 medium onions, finely chopped 
1 tablespoon minced garlic 
1/2 cup dry white wine 
2 tablespoons tomato paste 
1 teaspoon finely ground Lapsang Souchong tea, optional 
5 slices (about 4 3/4 ounces) white sandwich bread, crusts removed, torn into large pieces 
1/3 cup non-fat milk 
3 large egg whites 
1 1/2 pounds 90 percent lean ground beef 
12 ounces lean ground pork 
3 tablespoons freshly grated Parmigiano-Reggiano cheese 
2 to 3 teaspoons kosher salt 
1 1/2 teaspoons freshly ground black pepper 
Ancho chili ketchup 
1-2 teaspoons pure ancho chili powder or ground, roasted ancho chili 
1/2 cup tomato ketchup 

Place dried mushrooms in a small bowl and cover with hot water. Soak for 25 minutes. Rinse fresh mushrooms in cold water. Drain. Remove and discard tough stems. If using portobellos, remove gills with a paring knife. Coarsely chop mushrooms by hand or pulse in a food processor. With a slotted spoon, scoop dried mushrooms out of their liquid; rinse under cold water to remove any grit. Finely chop and reserve liquid.

Preheat oven to 350 degrees. In a large, heavy skillet, combine olive oil and onions, cover, and cook over moderate heat, stirring occasionally, until onions have released their liquid, about 7 minutes. Stir in garlic and cook 1 minute longer. Add fresh and dried mushrooms, cover and cook until fresh mushrooms have wilted and released some liquid. Uncover, increase heat slightly and cook, stirring frequently, until all liquid has evaporated and vegetables are caramelized, about 15 minutes. Stir in wine, tomato paste, tea powder and mushroom liquid, taking care to leave any sediment behind. Simmer until liquid has evaporated, about 8 minutes. Set aside. Cool for 5 minutes.

In a large bowl, combine bread and milk and, using a fork, mash to a paste. Add egg whites. Add beef, pork and cheese, using a wooden spoon or your hands to blend thoroughly. Stir in mushroom mixture, salt and pepper.

Scoop mixture onto center of a large non-stick baking pan. Shape into a loaf about 10 by 5 inches. Bake 25 minutes. Increase oven temperature to 400 degrees and bake another 30 minutes or until a meat thermometer inserted in center reads 165 degrees. Let meat loaf cool; blot fat in pan with paper towels before slicing. Meat loaf can be refrigerated, well wrapped, for up to 5 days.

For ancho ketchup, combine ancho powder and ketchup in a small bowl. Let stand 15 minutes


1 pound ground beef 
1/2 cup French bread 
1 egg 
1/2 cup grated fresh Parmesan 
1/2 bunch parsley, chopped 
Italian seasoning, to taste 
Salt and pepper, to taste 
Garlic, to taste 

Place meat in a bowl. Soak bread in water; squeeze out and add to meat. Mix with hands, then mix in egg with hands as well. Add rest of ingredients. Mix with hands. Roll into balls the size you desire. Bake at 400 degrees until brown, about 10 minutes. Place meatballs in your favorite sauce and continue cooking.


4 tablespoons Olive Oil
1 large Onion -- minced
to taste Black Pepper
1 cup Pasta -- small variety
4 large Garlic Cloves -- minced
2 1/2 pounds Tomatoes -- diced
2 tablespoons Fresh Basil -- coarsely chopped
2 cups Low Sodium Vegetable Broth
1 1/4 cups Water
1 1/4 teaspoons Oregano -- dried, crumbled
1 teaspoon Salt
Parmesan Cheese -- (optional)

Heat olive oil in a large saucepan over medium-low heat. Add onion and cook, stirring occasionally, about 12 minutes or until soft but not brown. Add tomatoes, garlic, stock, water, oregano, salt, and pepper; bring to a boil. Cover and cook over low heat 45 minutes. Puree soup in a food mill, or puree in a food processor or blender and strain, pressing so pulp goes through strainer. (Soup can be kept, covered, 2 days in a refrigerator.) Return soup to saucepan and reheat. If soup appears thin, simmer uncovered 2-3 minutes to thicken slightly. Bring a medium saucepan of water to a boil and add salt. Just before serving add pasta and cook uncovered over high heat, stirring occasionally, 5-8 minutes or until tender but firm to the bite. Drain well. Add to soup. Stir in 1 tablespoon basil. Taste and adjust seasoning. Sprinkle with remaining 1 tablespoon basil. Serve with Parmesan cheese, if desired.

Notes: For best results, make this with very ripe tomatoes - they are the soul of this soup while the pasta gives it body. There is no need to peel or seed the tomatoes. A garnish of tomato slices or basil sprigs look very attractive for strict vegan diets where cheese is not used.

Makes 8 servings 

Cassoulet is usually a three-day project, but the essential elements of this classic French country dish can be put together in this two-hour version, developed in the Chicago Tribune test kitchen. The quality of the bacon will make a difference in this dish. Look for real hardwood-smoked bacon at butcher shops or specialty food markets. Duck confit is available fresh or canned at some specialty food shops and supermarkets. Preparation time: 25 minutes Cooking time: 1 hour, 25 minutes 

8 ounces thick-sliced smoked bacon, cut in 1-inch pieces 
1/2 pound garlic sausage, such as kielbasa, cut in 1/2-inch slices 
5 shallots, chopped 
4 cloves garlic, chopped 
2 legs duck confit (optional) 
2 tablespoons fresh thyme leaves, or 1 tablespoon dried 
1 tablespoon tomato paste 
1 teaspoon freshly ground pepper 
1/2 teaspoon salt 
1 cup dry white wine 
2 141/4-ounce cans chicken broth 
2 19-ounce cans cannellini or navy beans, drained, rinsed 
2 cups fresh bread crumbs 
2 tablespoons olive oil 

Cook bacon in a large, heavy Dutch oven over medium heat, stirring, until almost browned, 6 minutes. Add sausage; cook, stirring, until browned, 4 minutes. 

Heat oven to 375 degrees. 

Add shallots and garlic to Dutch oven; cook, stirring occasionally, 4 minutes. Add duck legs, if desired; cook, turning once, to brown slightly, 5 minutes. Stir in thyme, tomato paste, pepper and salt. Cook 1 minute. Stir in wine, scraping up browned bits on bottom of pan. Heat to a boil; cook until reduced by three-fourths, about 5 minutes. Stir in chicken broth and beans. Cover; cook in oven 1 hour. 

Toss bread crumbs and olive oil in a large bowl. Remove casserole from oven; top with bread crumbs. Bake until crumbs are browned, 20 minutes. 


(From Betty Crocker's "New Choices for Two" cookbook, 1995):
2 cups cooked chicken breasts
2 cups frozen mixed vegetables
1/2 teaspoon curry powder
1 can low-sodium or low-fat cream of chicken soup Biscuit topping:
2/3 cup biscuit and pancake baking mix
1/3 cup low-fat milk

Heat oven to 425 degrees F. Spray two 2-cup round casserole dishes with
nonstick cooking spray. Chop cooked chicken breasts. Mix chicken,
vegetables, curry powder and undiluted soup. Place half of the chicken
mixture in each casserole dish. Mix baking mix and milk; pour half over each
chicken mixture. Bake 20-25 minutes or until crust is golden brown.
Variations: Use 4-6 ounces of cooked beef or pork. Try mushroom or celery
soup instead.


Seafood is a natural choice for small portions

1 small fish fillet (orange roughy, catfish, sole, etc.)
1 teaspoon each dried bread crumbs
1 teaspoon grated Parmesan cheese
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano or thyme salt and pepper

Season fish with salt and pepper. Combine bread crumbs, Parmesan cheese and
herbs. Place fish in lightly oiled baking dish; sprinkle bread crumb mixture
over the top. Bake at 375 deg. until fish is just opaque, 5-10 minutes
depending upon thickness of fish. Serve with some boiled pasta tossed with
good olive oil and sprinkled with salt and freshly ground black pepper. A
serving of steamed broccoli or carrots rounds out this tasty meal.


2 tablespoons orange marmalade
1/2 tablespoon cider vinegar
3-4 oz. frozen cooked medium shrimp, thawed (or fresh, cooked)

In medium nonstick skillet, heat marmalade and vinegar over medium low heat,
stirring constantly, until marmalade is melted. Add shrimp; toss to coat and
heat through, about 2 minutes, stirring occasionally. Spoon rice onto
serving dish and top with shrimp mixture. Serve with salsa if desired.

Makes 4 to 6 servings 

4 thick slices bacon, diced 
2 pounds round steak, cut into 1-inch pieces 
Salt and freshly ground black pepper, to taste 
2 shallots, chopped, or 6 green onions, including some tender green tops, sliced 
2 cloves garlic, minced 
3 tablespoons all-purpose flour 
11/2 cups pinot noir or any good, dry red wine 
2 tablespoons brandy (optional) 
1/2 cup beef stock or broth 
1/4 teaspoon dried thyme 
1/4 teaspoon dried marjoram 
1 bay leaf 
3 large carrots, cut diagonally into 1-inch slices 
1 2-inch strip orange zest 
1/2 pound boiling onions, peeled (see note) 
8 ounces medium mushrooms, halved 

Preheat oven to 325 degrees. In a Dutch oven over medium-high heat, cook bacon until crisp, about 5 minutes. With a slotted spoon, remove bacon to a plate, leaving 2 tablespoons of drippings in pan. Reduce heat to medium. Season meat with salt and pepper. Add to bacon drippings in pan along with shallots and garlic. Saute until meat is browned and vegetables are tender, about 10 minutes. Stir in flour and blend. Add wine, brandy (if using), stock, thyme, marjoram, bay leaf, carrots, orange zest, onions and reserved bacon, and mix well. Bake, covered, 11/2 hours. Add mushrooms and bake, covered, until meat and mushrooms are tender, 20 minutes longer. Remove bay leaf and orange zest and discard. 

Note: To peel boiling, boiler or pearl onions, drop in boiling water for 15 to 20 seconds, drain and cool, then cut off the root ends. Skins should slip off easily. 
From "The Big Book of Soups and Stews" by Maryana Vollstedt 


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