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).





































































1 Egg -- lightly beaten

1/4 teaspoon Salt

1 teaspoon Baking Powder

1/2 cup Milk

3/4 cup Flour

1 cup Powdered Sugar

6 medium Apples -- or bananas

Cooking Oil (to fry fritters in)

In a large mixing bowl, combine the egg, salt, baking powder, milk and flour to make a batter; mix well. Pour at least 1" of vegetable oil into a deep pan or deep fryer and heat until 375 - 400 degrees F. Meanwhile, slice fruit and set aside. Dip sliced fruit into the batter and deep fry in the oil until it rises to the top. Roll hot fritters in powdered sugar and set aside to cool.

Copyright: "(c)2002, Kaylin White/Real Food for Real People"


6 Chicken Breast Halves without skin

8 ounces Apricot Preserves

1 1/2 cups Catalina Dressing -- not low fat

1 envelope Onion Soup Mix

3 tablespoons Brown Sugar, packed

1/2 teaspoon Seasoned Salt

In a large skillet, brown chicken and place into a 9 x 13 inch baking dish.

Set aside. In a large mixing bowl, combine remaining ingredients and pour

over chicken. Cover with foil. Bake at 275 degrees for 2 hours, uncovering

for the last 20 minutes of the baking time. Serve over rice.

To freeze for later use, prepare dish as directed above, but do not bake.

Cover tightly and label. Freeze for up to 6 months. When you are ready to

use, thaw overnight in refrigerator, then bake as directed above. Serve

over rice. RF4RP


February 13, 2002 Posted: 04:40:06 AM PST


Enhance romance the way nature intended


If you like doing what comes naturally the way Mother Nature intended, head out to your back yard and pluck some figs or pine nuts. Certain mythic edibles have always been imbued with heart-pounding qualities (read sexual desire).


Another theory, advanced by Pliny the Elder, a Roman nobleman and historian, was the idea of "looks like, therefore it must be good for ..." The theory was simple, if a food looked like a body part involved in amorous behavior, then it must be good for that body part. Welcome figs and oysters (for women), asparagus and bananas (for men) to the list of foods that intensify love.


Here are more foods believed to intensify one's appetite for love:


Aniseed: Popular since the Greeks and the Romans. Sucking on the seeds is said to increase desire.


Almond: The aroma is thought to induce passion in a female.


Apricots: Traditionally eaten by Chinese brides to increase fertility.


Avocado: Aztecs thought the fruit hanging in pairs on the tree resembled ... well, you know.


Chocolate: The Aztecs called chocolate "nourishment of the Gods,"' but chocolate has more practical explanations. It contains chemicals thought to stimulate neurotransmitters in the brain.


Carrots: Used by early Middle Eastern royalty to aid seduction.


Chilies: With a large amount of vitamin C, red, green and cayenne pepper chilies stimulate circulation, which aids in lovemaking.


Coriander: The book of The Arabian nights tells of a merchant who had been childless for 40 years but was cured by a concoction that included coriander.


Garlic: The "heat" in garlic is said to stir desire.


Pine nuts: Zinc is a mineral necessary for male potency and pine nuts are rich in zinc. Used as aphrodisiacs as far back as Medieval times.


Pineapple: Rich in vitamin C and is used in the homeopathic treatment for impotence.

Truffles: This rare and expensive fungus is said to stimulate and sensitize the skin to touch.


Makes 1 quart


1 cup sugar

1 cup light corn syrup

2 cups water

1 teaspoon grated lime peel

3 avocados, seeded, peeled and mashed

2 tablespoons lemon juice

1 tablespoon lime juice


Fresh raspberries and crisp cookies, optional


Bring sugar, corn syrup and water to a boil in large saucepan. Remove from heat, stir in lime peel. Cool 50 to 60 minutes.


Blend avocados and lemon and lime juice in blender or food processor until smooth. Add cooked sugar mixture, blend until thoroughly combined. Pour into a 13-by-9-inch pan or two smaller pans so depth is about 1/2 inch. Freeze one hour.


Remove sorbet from freezer, beat two to three minutes until light and creamy.


Pour back into pan, cover with plastic wrap and freeze until firm, about four hours.


Serve sorbet with fresh raspberries and crisp cookies.


2 tablespoons Corn Syrup

5 tablespoons Butter or Margarine

1 cup Brown Sugar

1 whole French Bread -- sliced

5 Eggs

1 1/2 cups Milk

1 teaspoon Vanilla

Chopped Pecans

Cool Whip Lite

Fruit -- (Strawberries, Raspberries, etc.)

In a saucepan cook the corn syrup, butter and brown sugar until bubbly. Pour

into a 13 x 9 baking dish. Sprinkle generously with pecans. Arrange 2 inch

thick slices of French bread over the mixture. Beat together the eggs, milk

and vanilla. Pour over the bread, cover and refrigerate overnight. Bake,

uncovered, in a 350 degree F oven for 45 minutes. To serve, invert and serve

with fresh fruit and whipped topping. RF4RP





Makes 4 servings

11/2 cups beer

11/2 cups all-purpose flour

1 tablespoon tomato juice

Salt to taste

6 cups vegetable oil, for frying

6 large carrots, peeled and cut into thin, lengthwise slices (about 3 pounds)

2 cups plain yogurt

2 cloves garlic, mashed with a bit of salt


In a large bowl, stir together the beer, flour, tomato juice and salt until they form a smooth, crepe-like batter.


Preheat the oil to 375 degrees F in a deep-fryer or 8-inch stockpot fitted with a basket insert. Preheat oven to warm, or 150 degrees.


Dip the carrot slices in the batter and allow the excess to drip off. Deep-fry the carrots in batches until golden brown, about 4 minutes. Salt the carrots as soon as they come out of the oil, then place on a baking sheet lined with paper towels. While frying additional batches, keep the finished carrots warm in the oven.


Stir together the yogurt and mashed garlic. Transfer the carrots to a serving platter and serve with yogurt on top or on the side. From "Mediterranean Vegetables" by Clifford Wright


1 can vegetarian refried beans

1 large potato

1-2 cups lettuce


This is really a simple recipe. All you have to do is dice the potatoes

into about 1/4 inch squares then fry them in a little bit of olive oil on

medium heat with a lid, if possible. Put spices on it to taste (Johnnies seasoning salt is good). While those are frying, heat up the refried beans however you prefer them. Once the potatoes are done, mix the beans and potatoes in a bowl and, fix your taco with lettuce, sauce and whatever else you like on it. Excellent mix for tacos, and is also a good mix for breakfast burritos! Good served with Mexican rice. Serves: 3-4





February 13, 2002 Posted: 04:40:05 AM PST, THE WASHINGTON POST


Who knows what they want for dinner a night ahead of time?


So when it's cold and you crave a hearty white bean soup -- or black bean or garbanzo or whatever -- omit that part of any recipe that reads "soak the dried beans in water to cover overnight." That's why canned beans were created.


For every pound of dried beans, figure roughly three cups of drained, canned beans.


This simple soup is subtly enhanced by rosemary. If you prefer more earth-shattering flavor, enhance it with a ham hock.


Or after reheating the pureed soup, stir in some pancetta or prosciutto crisped first in a skillet or finely chopped, steamed Swiss chard.


Makes 6 servings


Of all the versions we tried, this was one of our favorites. The onions cook down to a jammy sweetness that is balanced by the bitterness of the beer, and the ribs kept their shape better in the covered Dutch oven. Served with soft polenta or mashed potatoes, this is a heavenly winter meal.


5 pounds meaty short ribs

Salt and freshly ground pepper to taste

2 to 3 tablespoons vegetable oil

3 large onions, cut into thick rings

2 cups baby carrots

4 cloves garlic, finely chopped

11/2 cups beer or ale

1 cup canned crushed tomatoes

1 teaspoon Dijon mustard

Season ribs all over with salt and pepper and set aside. Preheat oven to 325 degrees.


Heat 2 tablespoons oil in a large, heavy skillet over medium-high heat. Working in batches so you don't crowd the pan, brown the ribs on all sides, turning with tongs, 7 to 10 minutes per batch. As ribs are browned, place in a large Dutch oven or heavy oven-safe casserole with a lid.


Add remaining 1 tablespoon fat to skillet if needed. Lower heat to medium and sauté the onions for 7 to 10 minutes or until browned, stirring frequently and watching to make sure they don't burn. Add carrots and sauté 2 to 3 minutes. Add the garlic and cook 1 minute longer. Add the beer, tomatoes and mustard. Increase heat to high and simmer for 1 minute to blend flavors. Pour tomato mixture over short ribs and mix thoroughly.


Bake the ribs, covered, for 2 to 3 hours or until the meat is very tender, turning the ribs every 45 minutes. (Add more beer or a little water if the liquid cooks away.) Season with salt and pepper. Can be made ahead, refrigerated and degreased. Reheat before serving.


-- From "The Best American Recipes 2000" edited by Fran McCullough and Suzanne Hamlin


(Pillsbury bake off recipe, originally called for 1/2 lb ground beef, but you can

substitute beans)

16 oz jar medium taco sauce

12 oz can refrigerated buttermilk biscuits

1 1/2 cups shredded cheddar cheese

1 cup shredded mozzarella cheese

1 (2.25 oz) can sliced, black olives

8 oz beans - any kind (or 1/2 lb ground beef)

1/4 cup chopped red bell pepper

1/4 cup chopped green bell pepper

1/4 cup sliced mushrooms

Heat oven to 400. Lightly grease 13x9 inch pan. Spread taco sauce on bottom

of dish. Separate dough into 10 biscuits; cut each biscuit into 4 pieces.

Place biscuit pieces in taco sauce; turn to coat. Sprinkle biscuits with 1/2

to 1 cup of the cheddar cheese, 1/2 cup of the mozzarella cheese and the

olives; mix gently. Bake at 400 F for 15 to 18 minutes or until bubbly.

Meanwhile, in large skillet sauté beans, peppers, and mushrooms until

veggies are done. Sprinkle remaining cheeses over mixture in casserole. Top

with bean mixture. Bake an additional 6 minutes.


1 (18.25 oz.) box chocolate cake mix (no pudding)

2 cans cherry pie filling

1/4 C. vegetable oil

3 eggs

Whipped cream

Preheat oven to 350ºF. Combine cake mix, 1 can pie filling, oil and eggs;

beat well with mixer until batter is smooth. Pour into a greased and floured

12-cup Bundt pan. Bake for 45 minutes or until cake is done. Cool in pan 25

minutes; then invert onto rack to finish cooling. Decorate and serve with 1

can of cherry pie filling and whipped cream.


Makes 6 servings


1 medium onion, chopped or sliced

2 tablespoons butter

2 tablespoons vinegar

2 tablespoons brown sugar

4 tablespoons lemon juice

1 cup ketchup

3 tablespoons Worcestershire sauce

1/2 tablespoon prepared mustard

1/2 cup water

1/2 cup chopped celery

1 1/2 pounds beef frankfurters


Hot dog buns (optional)


In saucepan, brown onion in butter. Add remaining ingredients except frankfurters. Cover and simmer 30 minutes.


Meanwhile, preheat oven to 350 degrees.


Prick skins of frankfurters well. Arrange in shallow pan and pour prepared sauce over them. Bake uncovered 45 minutes in preheated oven.


Serve with buns, if desired.


Makes 8 or 9 servings

4 tablespoons butter (see note)

11/4 cups all-purpose flour

2/3 cup cornmeal

2 tablespoons firmly packed brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon ground ginger

1/4 teaspoon ground nutmeg

2 eggs

1 cup buttermilk

1/2 cup cashew nuts, chopped


Preheat the oven to 425 degrees. Grease an 8-inch square baking pan. Melt the butter and set it aside to cool.


In a bowl, combine the flour, cornmeal, brown sugar, baking powder, baking soda, salt, ginger and nutmeg.


In another bowl, beat the eggs and buttermilk together until well- blended. Pour the melted butter and the egg mixture into the bowl with the dry ingredients. Stir to combine. Fold in the cashews.


Pour the batter into the prepared pan. Bake 20 to 25 minutes or until puffed and golden brown, and a cake tester inserted into the center comes out clean. Cool it in the pan 10 minutes, then invert it onto a cake rack to cool completely (or serve the bread warm).


Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.



Makes 8 or 9 servings


1/4 cup butter (1/2 stick; see note)

1 1/4 cups all-purpose flour

2/3 cup cornmeal

2 tablespoons firmly packed brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon ground ginger

1/4 teaspoon ground nutmeg

2 eggs

1 cup buttermilk

1/2 cup cashew nuts, chopped


Preheat the oven to 425 degrees. Grease an 8-inch square baking pan. Melt the butter and set it aside to cool.


In a bowl, combine the flour, cornmeal, brown sugar, baking powder, baking soda, salt, ginger and nutmeg.


In another bowl, beat the eggs and buttermilk together until well-blended. Pour the melted butter and the egg mixture into the bowl with the dry ingredients. Stir to combine. Fold in the cashews.

Pour the batter into the prepared pan. Bake 20 to 25 minutes or until puffed and golden brown, and a cake tester inserted into the center comes out clean. Cool it in the pan 10 minutes, then invert it onto a cake rack to cool completely (or serve the bread warm).


Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.


3/4 cup firmly packed dark brown sugar

1/3 cup flour

1/2 tsp. salt

2 cups milk (scalded)

2 egg yolks, slightly beaten

2 Tbsp. butter

1 tsp. vanilla (or maple flavoring)

1 baked pie shell

Stir together the brown sugar, flour, and salt. Slowly add the milk, egg yolks, and butter and bring to a full rolling boil, stirring constantly. Remove from heat, stir in flavoring and pour into baked pie shell.

Make a meringue from:

the two egg whites,

4 Tbsp. sugar

1/4 tsp. vanilla.

Heap on pie. Put in 400 degree oven for 5 to 7 minutes, or until a light golden



1 1/2 cups Whole Wheat Flour

2 tablespoons Vegetable Oil

1 teaspoon Baking Soda

1/4 cup Raisins

1 tablespoon Baking Powder

1/4 cup Walnuts -- chopped

1 teaspoon Cinnamon

1/3 cup Milk, 1% lowfat

1/4 teaspoon Nutmeg

1 cup Unsweetened Pineapple -- crushed

1/4 teaspoon Ginger -- ground

1 1/2 cups Carrots -- grated

1 Egg

In a large bowl, combine the dry ingredients, stirring with a spoon. Add

remaining wet ingredients and blend with a wire whisk. Spoon into muffin

tins lined with paper liners. Bake at 350 degrees F for 20 to 25 minutes.


4 to 6 servings


1 pound fresh Bing or Washington cherries, pitted, or 3 cups canned cherries or

cherry pie filling

1 cup sugar

2 cups water

1/4 cup lemon juice

1/4 cup cornstarch

1/4 cup pectin powder

12 egg whites

2 cups sugar


A little plain yogurt or cream, optional garnish


To prepare fresh cherries: Dissolve sugar in water. Add cherries and cook for 5 minutes. Remove cherries; reserve liquid in pan.


Combine lemon juice, cornstarch and pectin powder; add to 2 cups cherry liquid, bring to boil and cook at medium heat for 5 minutes, until thick. Remove from heat and add to cherries; mix well and set aside.


Drain canned cherries or cherry pie filling; reserve liquid.


Preheat oven to 375 degrees.


To prepare meringue "clouds": Whip egg whites until they form soft peaks. Add sugar gradually and continue whipping until peaks become stiff.


Make 4 or 6 mounds on ovenproof dessert plates or on a baking sheet. Toast in oven until pale golden color, 2 or 3 minutes; or use a blow torch to crisp meringue.


With drained cherry liquid, make a small pool on each dessert plate and decorate with a drizzle of yogurt or cream, if desired.


Place meringue "clouds" on the plates, and top with prepared cherry sauce.





February 13, 2002 Posted: 04:40:06 AM PST



NEW YORK -- They doted on their desserts in Colonial times, according to a present-day chef who offers recipes for home cooks to make for Presidents Day next Monday.


His suggested desserts feature cherries, evoking a touch of legend.


Executive chef Andrew Paparella presides over the kitchen at the historic Fraunces Tavern restaurant in Lower Manhattan, where tradition seasons the whole ambience, let alone dishes served there.


Paparella's Presidents Day desserts include cherries on a cloud.


The choices recall momentous events in the tavern's history associated with George Washington, who in 1783 visited, socialized, and on Dec. 4 bade farewell there to the officers he'd led to victory in the Revolutionary War.


The tavern, located in a building that dates from 1719, had been renamed for its owner, Samuel Fraunces, earlier in 1783 after the British had evacuated New York City.


Menus planned for Presidents' week at the tavern include choices that Washington might have enjoyed at the tavern: roasted corn chowder, pan-roasted cod, breast of capon Madeira, Yankee pot roast, sirloin au poivre with Yorkshire pudding.


A variety of cherry desserts will be served, and drinks at the bar will include rum, cognac, hot cider with brandy, spiced wine punches and coolers.


For more information, see Web site: www.frauncestavernmuseum.org


1 1/4 cup flour

3/4 cup sugar

2 tsp. baking powder

1/4 tsp. salt

1/4 cup cocoa

3 Tbsp. butter, melted

1/2 cup milk

1 tsp. vanilla

1/2 cup chopped nuts (optional)


2 Tbsp. cocoa

1/2 cup brown sugar

1/2 cup white sugar

1 cup boiling water

Mix first 5 ingredients. Add melted butter, milk and vanilla to dry ingredients. Add nuts, if desired. Stir just enough to distribute. Turn into well greased 8 inch round baking dish at least 3/4 inches deep. Combine topping ingredients and sprinkle over batter. Pour boiling water over the top. DO NOT STIR. Bake at 350 degrees for 45-50 minutes. Can be topped with ice cream or whipped topping.


Cinnamon Ripple:

1/2 cup packed light brown sugar

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

1/4 cup unbleached all-purpose flour

2 teaspoons ground cinnamon


2-1/2 cups unbleached all-purpose flour

1/2 cup sugar

2 teas. baking powder

1 teas. baking soda, sieved

1/2 teas. salt

1-1/4 cups buttermilk

1/2 cup (1 stick) unsalted butter, melted

2 large eggs

1 teas. vanilla extract

1. Preheat the oven to 400. Lightly butter 12 muffin cups or coat with

nonstick cooking spray.

2. To make the Cinnamon Ripple: Combine the brown sugar, butter, flour and

cinnamon in small bowl. Work together with a fork or your fingertips until

well blended; set aside.

3. To make the batter: Combine the flour, sugar, baking powder, baking

soda and salt in a large bowl; stir until well blended. In a separate bowl,

whisk together the buttermilk, melted butter, eggs and vanilla until smooth.

Add the liquid ingredients to the dry ingredients all at once and fold just

until moistened. Sprinkle with the Cinnamon ripple and fold once or twice

to distribute evenly. Do not over mix!

4. Divide the batter evenly among the muffin cups. Bake until the tops are

golden and a toothpick inserted in the centers comes out clean, 22 to 25

minutes. Cool on wire rack before removing from the pan. Makes 12 medium



1 to 1-1/4 lb round steak, shredded (I don't suggest ground beef)

1 rutabaga

1 turnip

2 peeled potatoes

1 cup peeled carrots

2-3 medium onions

1 peeled parsnip

2 pkgs refrigerated pie crusts (in refrigerated section, NOT the ones in the

aluminum foil in the freezer section)



salt and pepper

Preheat oven to 425. Shred all of the vegetables and combine with the

shredded beef. Add salt and pepper to mixture and stir. You can adjust the

amounts of each vegetable according to your own tastes. Spread the pie

crusts out and cut each in half. (Smaller pasties are more manageable than

the larger ones.) Spoon a portion of the beef and vegetable mixture on one

side of each crust half. Put 2-3 small dollops of butter on the mixture then

fold over the other half of the crust. Pinch the sides of the crust together

to seal. Brush milk on top of each pasty before baking them. (If there is

leftover beef-vegetable mixture, this does freeze well for future use.)

Place pasties on greased baking sheet in oven for 10 minutes at 425. Reduce

heat to 350 and bake for an additional 30 minutes. Since pasties only have

the juice of the beef and vegetables, they are best served with a light beef



4-6 Boneless, Skinless Chicken Breast

1 Envelope Italian Salad Dressing Mix (dry in a package) OR Grill Mates Zesty

Herb Marinade, also a dry mix

1/2 Cup Water

1 Can Cream of Chicken Soup

1 8oz. Block Cream Cheese

1 8oz. Jar Mushrooms

Put chicken in bottom of crock pot. Combine water and dry mix. Pour over

chicken and cook on low for 3-4 hours. Beat Cream cheese and cream chicken

soup until well blended. Stir in mushrooms. Pour over chicken and stir.

Cook 1 hour more. Serve over rice or pasta.


Makes 2 to 4 servings


This is slightly different from other versions because the ribs are first braised and then crisped in a skillet before being returned to the oven for a final cooking.


5 cups water

2 small onions, sliced (divided)

1 carrot, sliced

2 or 3 ribs celery with leaves, chopped

2 pounds lean short ribs

4 tablespoons vegetable shortening or vegetable oil (divided)

3 tablespoons all-purpose flour

Hot mashed potatoes

Combine water, 1 sliced onion, carrot and celery in a heavy pot with a lid. Bring to a boil, add ribs and cover. Reduce heat and simmer about 2 hours, until almost tender. Remove meat and set aside. Strain and skim fat from cooking liquid. Reserve liquid; you should have at least 3 cups.


Preheat oven to 325 degrees. Heat 2 tablespoons shortening in a saucepan. Stir in flour and cook 2 or 3 minutes. Stir in reserved 3 cups cooking liquid, bring to a boil and stir until thickened. Remove from heat.


Heat remaining 2 tablespoons shortening in a heavy skillet. Slice remaining onion and add to fat, cooking until golden. Add short ribs to skillet and brown on all sides, 2 to 3 minutes per side. Pour half of the sauce over the ribs and place in oven. Bake, uncovered, about 45 minutes, until brown, basting occasionally with sauce in skillet. Reheat remaining sauce. Serve ribs with sauce on the side.


-- From "The Joy of Cooking" by Irma S. Rombauer and Marion Becker


Serve with FRENCH FRIED CHIPS which see

Makes 4 servings


The natural sugars in the beer batter help the fish brown beautifully.


3/4 cup all-purpose flour

1 egg, separated

1/4 cup beer

1/4 cup water

1/2 teaspoon salt

Vegetable oil for frying

1 pound haddock or flounder, boned, skinned and cut in 3-by-5-inch pieces

(halibut, cod or red snapper can be substituted)


Put flour in a medium bowl. In another bowl, combine egg yolk, beer, water and salt, then pour into flour, whisking until smooth. Let batter rest for 30 minutes.


Fill the cooking container with at least 3 inches of oil, allowing room for oil to bubble up during frying; heat oil to 375 degrees F.


Beat egg white to soft peaks; fold into batter. Pat fish dry with paper towels. Dip fish in batter, lower it gently into hot oil, and fry until golden brown (4 to 5 minutes). Fish should begin to flake when cut with a fork. Remove from oil with a slotted spoon, skimmer or wire basket, allowing excess oil to drip back into container. Drain on paper towels. Keep warm in a 275-degree oven until ready to serve.



1 head cabbage, shredded or sliced

2 large onions, diced

2 (14.5 ounce) cans diced tomatoes

2 green peppers, diced

4 stalks celery

1 or 2 pkg Lipton Onion (or Herb or any other flavor without noodles) soup

1/2 cup chopped parsley

1- 4 cloves garlic, minced (optional)

2 or 3 bay leaves

1/2 pound sliced green beans

Put cabbage, onion, tomatoes, peppers, celery parsley, garlic and bay leaves

in large pot. Cover with water about 2 inches over the vegetables. Bring to a boil and boil for 10 minutes. Reduce heat, add green beans and Lipton Soup mix, cover and simmer for 30 minutes or until vegetables are tender. Makes a lot, but a bowl to start dinner cuts your appetite and contains only about 50 calories and no fat.


The other thing to do is to always have a salad at lunch or dinner. Experiment with different types of lettuce. Put things in your salad that you have never tried before. One time I made my biggest Tupperware bowl full of salad which lasted about 3 days. The second day when I served some to a friend, she asked why there wasn't any lettuce. I had radishes, broccoli, cauliflower, cucumber, cabbage, shredded carrot, shredded turnip, tumbleweed seedlings (picked at less than 2 inches high and washed they add a peppery taste to salad), cherry tomatoes, mushrooms and probably other things as well but I had gotten the bowl full before I had gotten to the lettuce. The more crunchy things you have to chew, the better.

Learn to eat salad naked (without dressing) or with just vinegar sprinkled over

it or a dry herb mix for salads.


Avoid starchy vegetables, i.e. corn, peas, and go for things like leafy green vegetables, green beans, broccoli, cauliflower, celery, cabbage, mushrooms, tomatoes, summer squash, etc. Spaghetti squash is a great pasta replacer.

1. Eat on a salad plate instead of a dinner plate. A salad plate has about 2/3

the area of a dinner plate and it looks MUCH fuller than a dinner plate with

the same amount of food.

2. It is OKAY to leave food on your plate!

3. Chew every bite 20 times.

4. Drink a full glass of water every time you think you are hungry. For some

reason many people's bodies interpret thirst as hunger. If you simply can't drink plain water, try a teaspoon to a couple of tablespoons of pure fruit juice in a glass of water.


10 frozen white dinner rolls

vegetable oil for deep frying

1/2 c sugar

1 tbsp ground cinnamon

3 tbsp butter or margarine, melted

Thaw dough at room temperature for about 2 hours or until soft and pliable.

Heat oil in electric skillet or deep fryer to 375°. Combine the cinnamon and

sugar in a small bowl and set aside. Stretch each piece of dough into a flat

ear shape. Fry a few at a time for 1 to 1-1/2 minutes per side or until

browned. Drain on paper towels. Brush with butter and sprinkle with the

sugar mixture. Makes 10 servings.







2 tbsp Sour cream

1 cup Less 2 tbsp sour milk buttermilk

1 Egg

1 tsp Salt

1 tbsp Margarine; melted

2 1/2 cup Flour

1 tsp Baking soda

1 tsp Cinnamon

1/4 cup Granulated sugar

Put sour cream in a measuring cup. Add sour milk or buttermilk to fill cup.

Pour into a large bowl and add the egg, salt and melted margarine. Blend

well. Gradually, by hand, add flour and soda, until everything is mixed and

blended. Remove to a mixing board and knead until smooth. Let stand 3 hours

or leave in refrigerator overnight. Divide dough into serving pieces. Roll

each piece 1/4 inch thick; cut 2 parallel slits in the center to make ears.

Fry in hot oil until golden brown. Dip each piece in cinnamon and sugar.

Source: Kentucky Cooking, Past and Present


1 pkg. active dry yeast

1 cup warm milk 110-115 F

1 cup warm water 110-115 F

3 Tbsp. sugar

1 Tsp. salt

3 Tbs. shortening

4-1/2 cups All-Purpose flour


Sugar & cinnamon -- for topping

Suspend the yeast in water. Add milk, sugar, salt, shortening and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. On a floured board, knead until smooth and elastic. Place in a greased bowl; turn once to grease top. Cover and rise in a warm place until doubled, about an hour. Punch down and shape into 15 ovals 1/2 in oval by 1/8 in thick. Heat 3-4 inches of oil in deep fryer. Fry ovals, one at a time 2 minutes per side, until golden brown. Drain. Mix sugar and cinnamon; Sprinkle sugar mixture over fried ovals, cool.






(County Fair)

2 cups all-purpose flour

1 1/2 tablespoons white sugar

1/2 teaspoon salt

1/2 cup butter

1 (.25 ounce) package active dry yeast

1/4 cup warm water

1/2 cup milk, scalded and cooled

1 egg yolk

2 tablespoons butter, softened

2 cups white sugar

4 tablespoons melted butter

3 1/2 teaspoons ground cinnamon

1/4 cup chopped walnuts

1 Mix flour, sugar and salt. Cut in butter, as for pastry.

2 Soften yeast in water. Combine milk, egg yolk and softened yeast. Add to

flour mixture and mix well.

3 Cover dough and refrigerate for at least 2 hours.

4 Place dough on a lightly floured cutting board and knead lightly. Cover

with a cloth and allow to rest for 10 minutes.

5 Roll dough into a rectangle, 10x18 inches, and brush with soft butter. Mix

1/2 cup sugar and 2 teaspoons cinnamon and sprinkle evenly over dough. Roll

as for jelly roll, sealing the edge. The roll should be 18 inches long.

6 Cut dough into 1-inch slices.

7 Mix remaining sugar and cinnamon on a large square of waxed paper or

aluminum foil. Place slices, one at a time, on sugar mixture and roll into

5-inch balls.

8 Sprinkle nuts on top and press gently.

9 Place dough on un-greased cookie sheets, brush with melted butter and

sprinkle with about 1 teaspoon of the sugar-cinnamon mixture.

10 Bake immediately in a preheated 400 degree oven about 12 minutes. Cool on

wire racks. Makes 1 dozen


Yield: 40 Servings

2 Eggs

2 tsp Caster sugar (superfine granulated)

1/4 tsp Salt

1/2 cup Milk

4 tsp Oil

2 1/2 cups Plain flour

1/4 cup Plain flour for kneading

1/2 tsp Ground cardamom

Oil for deep-frying

to finish:

1 cup Icing (confectioners') sugar

1/2 tsp Ground cardamom (optional)

1/2 cup Finely chopped pistachios (or walnuts, see note)

*Note: Pistachio nuts should be blanched. Optionally, same amount of finely

chopped walnuts may be used instead of pistachios.

Beat eggs until frothy; beat in sugar and salt. Stir in milk and oil. Sift flour, add half to egg mixture and blend in with wooden spoon. Gradually stir in remainder of flour, holding back about 1/2 cup. Turn onto floured board and dust with some of reserved flour. Knead for 10 minutes until smooth and glossy, using more flour as required. Dough will still be slightly sticky. Cover with plastic wrap and rest for 2 hours.

Take a piece of dough about the size of a large hazelnut and roll out on a floured board to a circle about 8-10 cm (3-4 inches) in diameter. Gather up dough on one side and pinch, forming a shape resembling an elephant ear. Place on a cloth and cover. Repeat with remaining dough. Deep fry one at a time in oil, heated to 190 C (375 F) turning to cook evenly. Fry until golden, do not over-brown. As dough is rather elastic, the pastry tends to contract with handling, so just before dropping pastry into hot oil, pull out lightly with fingers to enlarge. Drain pastries on paper towels. Sift icing sugar with cardamom if used and dust pastries with

mixture. Sprinkle with nuts and serve warm or cold. Store in a sealed container.

Alternative topping: Make a syrup with 1 cup sugar and 1/2 cup water. Bring to the boil when sugar is dissolved and boil for 5 minutes. Dribble syrup onto warm pastries and sprinkle with cardamom and nuts.


Serves 4


3 cloves garlic, minced

1/2 teaspoon dried herbes de Provence or dried rosemary, crumbled

1 tablespoon unsalted butter

1 tablespoon extra-virgin olive oil

1/4 cup brandy

1 cup whipping cream

3 ounces soft mild goat cheese such as Montrachet, crumbled (about ª cup)

3 ounces Gorgonzola cheese, crumbled (about 3/4 cup)

1/2 cup freshly grated Parmesan cheese (about 2 ounces)

3/4 pound tri-colored rotelle (corkscrew-shaped pasta) or other multicolored



In large, heavy skillet, cook garlic and herbs in butter and oil over medium heat, stirring, until garlic is softened but not browned.


Remove skillet from heat.


Add brandy and ignite, being careful as flames shoot up. Shake skillet gently until flames die out. Return skillet to medium heat and stir in cream.


Add cheeses, one at a time, stirring until each cheese melts before adding the next. Cook sauce at bare simmer until thickened slightly, about 8 minutes. Keep sauce warm.


Meanwhile, in kettle of boiling salted water, cook pasta until al dente. Measure out about 1/2 cup cooking water. Drain pasta well. In bowl, toss pasta with sauce and enough reserved cooking water to reach desired consistency.


10 1/2 ounces Bean and Bacon Soup -- undiluted

10 1/2 ounces Water

2 cups Beef Frankfurters -- sliced 1/2" thick

1 medium Onion -- chopped finely

2 medium Green Onions -- chopped finely

1/2 cup Celery -- chopped

2 tablespoons Prepared Mustard

1 roll Biscuit Dough -- separated

Preheat oven to 375 degrees F. In a large bowl, combine all ingredients,

except biscuit dough. Boil mixture gently, in a large pot, for 5 minutes,

over medium-high heat. Place approximately 3/4 cup of mixture into 8

individual baking dishes, and top each with a biscuit. Bake until golden

brown, about 20 minutes. Serve hot. RF4RP



Makes 4 servings


The chips will be fried twice, so plan to prepare the fish in between the first and second fryings. Potatoes for chips are frenched (cut in strips) into slightly thicker pieces than for traditional fries.


5 or 6 large russets or other baking potatoes, scrubbed (about 2 pounds)

8 cups vegetable oil


Halve potatoes if longer than 4 inches. Cut lengthwise into sticks 1/2 inch wide. As slices are cut, drop them into cold water to prevent browning and remove starch so the slices don't stick to one another during frying.


Drain well in colander. Using paper towels and working in small batches, thoroughly pat the slices dry.


Line a tray with a double layer of paper towels. Pour oil into a deep cooking pot and heat to 340 degrees F.


Dip a frying basket or large skimmer into hot oil; put one-third to half of the potatoes in basket or skimmer and carefully lower into hot oil. Do not crowd the container or the oil may bubble violently or overflow. If using a frying basket, it can remain in the oil during frying; a skimmer should be removed.


Fry potatoes just until they are tender enough to crush easily when pressed but are still pale (2 to 3 minutes). Use a skimmer to transfer chips to towel-lined trays. Allow oil to reach 340 degrees before adding next batch. Let potatoes stand at room temperature while the Battered Fish (see accompanying recipe) is prepared, or for several hours, if necessary.


About 10 minutes before serving, heat oil to 375 degrees for second frying. Line more trays with 2 layers of paper towels.


Lower a third to a half of the potatoes into hot oil. Fry until golden brown (about 2 minutes). Transfer to paper-lined trays. Repeat with remaining potatoes. Sprinkle with salt and serve immediately.


1 cup Flour -- sifted

1/4 cup Brown Sugar

1/2 cup Walnuts -- chopped

1/2 cup Butter -- melted

2 Egg Whites

1 cup Sugar

2 tablespoons Lemon Juice

2 cups Strawberries -- sliced

1 cup Whipped Topping

Mix flour, brown sugar, walnuts and butter, and put in a 9 x 13 inch pan.

Stir every 5 minutes while baking in a 350 degree F oven for 20 minutes.

Take out 1/3 of the mixture. Press the remainder in the pan. Combine egg

whites, sugar, lemon juice and strawberries in a bowl. Beat at high speed

for 10 minutes. Fold in whipped topping, pour into pan over crust and add

reserved crumbs to top. Freeze for 6 hours or overnight. Cut in squares

and serve.

Note: A 10 ounce package of frozen strawberries (thawed) may also be used; just reduce sugar to 2/3 cup if using frozen berries. rf4rp


(Get Lots Of Protein)

1 carton (24 oz) non-fat cottage cheese

1 pound ground turkey, cooked and well drained

2 cups white rice, cooked

1 jar salsa (any flavor or heat)

Combine all ingredients and roll up in a tortilla.


(Serves 6)

This stew only gets better and hotter the next day. Use a large dollop of

regular or Tofu Sour Cream to cut the heat.

1 Tablespoon vegetable oil

1 medium onion, peeled, finely chopped

2 cloves fresh garlic, finely chopped

2 medium white potatoes cut into 1/4 x 1" sections

1 pound canned, frozen or fresh roasted green chilies, peeled and chopped

1 cup dried pinto beans, washed, soaked overnight, drained, washed again,

and then cooked in 4 cups fresh cold water for approximately 40 minutes or

until tender

In a large sauce pan, heat the oil and fry the chopped onions for 2-3

minutes until translucent. Add the chopped garlic and sliced potatoes. Fry

together 5-7 minutes, stirring frequently so the mixture doesn't burn. Add

the green chilies and continue to fry until the mixture is well blended and

all the vegetables are soft. Add the cooked pinto beans and bean water.

Bring to a boil and then turn down heat to a simmer. Cook semi-covered 15

minutes. Serve with tortillas.






2 lbs stew meat

3 cup water

1 large onion, chopped

2 tsp pepper

1 1/2 tsp garlic powder

1 tsp rosemary

1 tsp oregano

1 tsp basil

1 tsp marjoram

2 bay leaves

6 oz tomato paste




10 oz frozen green beans

10 oz frozen baby lima beans

10 oz frozen corn

10 oz frozen peas

Brown meat in oil. Add water, onion, seasonings and tomato paste. Cover and

simmer for 1 1/2 hours. Stir in potatoes and carrots and simmer 30 minutes.

Add additional water if necessary. Stir in remaining ingredients; cover and

simmer 20 minutes.

Note: If desired, you can brown the meat with the onions, then dump everything else in at one time and let it simmer as long as it takes for the potatoes and carrots to get tender. This makes 10-15 servings.


Makes 4 servings


This recipe from cookbook author Nina Simonds uses the best condiments of East and West: hoisin and ketchup. The dish is especially good using all chicken thighs.


1 chicken, cut up (about 31/2 pounds) (or chicken thighs in same amount)

1/2 cup hoisin sauce

3 tablespoons soy sauce

3 tablespoons rice wine or sake

2 tablespoons granulated sugar

2 tablespoons ketchup

2 tablespoons minced garlic


Pat chicken dry and place in a bowl.

In small bowl combine hoisin, soy sauce, rice wine, sugar, ketchup and garlic. Pour over chicken and mix lightly to coat. Cover with plastic wrap and refrigerate at least 1 hour or overnight.


Arrange chicken, skin side down, on baking sheet lined with aluminum foil. Bake 30 minutes at 375 degrees. Turn over and bake another 30 minutes until crisp and brown. (Small pieces of chicken will bake in less time.)


1 cup flour

3/4 cup sugar

2 tbsp cocoa

2 tsp baking powder

1/4 tsp salt

1/2 cup 2% milk

1 tsp vanilla

1 cup pecans -- chopped

1 cup packed brown sugar

1/4 cup cocoa

1 3/4 cups water -- HOT!

2 Tbsp oil

Heat oven to 350°. In un-greased 9x9" baking dish, stir together flour, sugar, 2 Tbsp cocoa, baking powder and salt. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts and spread evenly in pan. Mix together in small bowl, the brown sugar and 1/4 cup cocoa. Sprinkle evenly over mixture in pan. Pour hot water over top. DO NOT STIR!! Bake for 40 minutes. Serve warm with ice cream.


Servings - 4

1 tablespoon Favorite sautéing medium

1 medium Onion -- finely chopped

1 medium Yellow bell pepper -- or red or green -- seeded and finely

chopped -- (1/2 c) shredded

2 Garlic cloves -- minced

16 ounces Tomato sauce

16 ounces pinto beans, canned -- rinsed and drained

3/4 cup Frozen corn -- thawed

1 teaspoon Chili powder

1 teaspoon Ground cumin

1/2 teaspoon Fine sea salt

1 pinch Cayenne pepper

3 cups water

1 cup Yellow stone-ground cornmeal

1 tablespoon Freshly squeezed lemon juice

1 teaspoon Dijon mustard

1/2 teaspoon Fine sea salt

chopped olives - optional

Heat the favorite sautéing medium in a large frying pan over medium-high heat. Add the onion bell pepper, and garlic and cook until softened. 6 to 8 minutes.

Remove from the heat and stir in the tomato sauce, pinto beans, corn, chili

powder, cumin, salt and cayenne. Pour into an 8 x 8 glass baking dish. Preheat the oven to 350 degrees. Boil the water add the cornmeal, lemon juice, mustard, and salt in a large saucepan, and stir until mixed. Bring to a boil over medium-high heat, then immediately reduce the heat to low and simmer, stirring often, until thickened, 4 to 5 minutes. Spread the cooked cornmeal over the bean mixture. Bake for 30 minutes. Cool for 10 minutes before serving.



(Serves 6)

This is a typical dish prepared during fasts. You can substitute one layer

of cooked elbow macaroni for a layer of rice.

2 cups uncooked brown or white rice

1 pound lentils

2 Tablespoons vegetable oil, divided

1 Tablespoon crushed garlic

Two 16-ounce cans of tomato sauce

1/2 cup water

1/4 cup vinegar

1 medium onion

Cook rice according to directions. Rinse lentils and put them in a pot,

covering them with water, and bring to a boil. Then simmer on low heat until

almost all water is absorbed and lentils are well cooked. Add extra water if

longer time is needed. To make the sauce, first sauté the garlic in 1

Tablespoon oil until golden. Add both cans of tomato sauce and simmer 10-15

minutes. Add water and vinegar and bring to a boil. Remove from heat

immediately and add salt to taste. Finally, slice onion in thin, small

pieces and sauté in remaining 1 Tablespoon oil until brown and crispy.

This dish should be arranged as a layer of lentils (on the bottom), followed

by a layer of rice, then another layer of lentils and another layer of rice.

Sprinkle the onions and the sauce on top before serving.


After washing and permitting to dry, coat your seafood with flour. Set aside while

making the batter and heat a deep fryer.

1 Cup Bisquick

1 Cup Pancake mix

1 Cup Club Soda or beer

Mix together all ingredients, dip the seafood and deep fry, in oil, until golden.


1 can vegetarian refried beans

1 can diced or stewed tomatoes, Mexi-style

1 can black beans, liquid reserved

1 can kernel corn or small pkg. frozen corn


mushrooms, sliced

black olives, sliced


Soya cheese

1 pkg. taco seasoning or chili powder to taste

tortilla chips

Spray casserole with non-stick spray. Crush tortilla shells in bottom. Set

oven to 425. In small saucepan, heat refried beans with half can of

tomatoes and stir until smooth. Spoon into casserole. Add remaining

ingredients in layers as desired, finishing with Soya cheese. Heat bean

liquid and stir in seasoning until dissolved. Pour over all. Cover with foil

and cook 30 minutes so flavors meld. Remove from oven and let sit 10

minutes. Serve with lettuce, tomatoes, salsa and additional chips. Also

great spooned into taco shells or tortillas. Microwaves for a quick "junk

food" fix, yet negligible fat. Serves: 6-8



1 cup purchased ranch salad dressing

1 (4.5-ounce) can Old El Paso chopped green chilies

1/2 cup Pillsbury Best all-purpose or bleached flour

1 (1.25-ounce) package of Old El Paso taco seasoning mix

2 teaspoons oil

24 chicken drummettes (about 2 pounds)

Dried parsley flakes


Heat oven to 350 degrees. Spray large cookie sheet with nonstick cooking spray.


In blender container, combine salad dressing and chilies. Blend until smooth. Spoon into small serving bowl. Refrigerate while preparing drummettes.


Lightly spoon flour into measuring cup; level off. In shallow dish, combine flour and taco seasoning mix; mix well. Add oil. Stir with fork until well combined. Coat drummettes with flour mixture. Coat drummettes again to use all flour mixture. Place on sprayed cookie sheet.


Bake at 350 degrees for 15 minutes. Turn drummettes; bake 14 to 17 minutes more or until chicken is fork-tender and juices run clear.


Sprinkle parsley on salad dressing mixtures. Serve for dipping with warm drummettes.


Dip each chop into an egg wash, then bread them with crushed Ritz Crackers or Spiced Bread Crumbs. Lightly oil a baking sheet with vegetable oil, and place breaded chops onto the sheet, and cover with foil. Bake 20 - 30 minutes in a 350 degree F. oven, and serve hot. RF4RP


From Cooking with the Right Side of the Brain

6 oz fettuccini noodles

1 Tbsp oil

1 medium onion, chopped

2 1/2 cups sliced mushrooms

2 tsp thyme

1 cup cottage cheese

1 1/2 cups mashed tofu

1 egg

2 Tbsp soy sauce or tamari

1 cup fresh or frozen peas

1/2 cup whole wheat bread crumbs

2 tsp oil

Cook the noodles in boiling water til done (al dente), then drain. Heat the

oil in a skillet. Sauté the onion for a couple of minutes, then add the

mushrooms and thyme. Cook for a few minutes more. Place the tofu, cottage

cheese, egg and soy sauce in a blender or food processor. If using firm

tofu, add 2-4 tablespoons of water. Blend until smooth and creamy. Mix

together the noodles, the sautéed vegetables, the tofu mixture and the peas.

Place in an oiled baking dish. Top with the bread crumbs and drizzle with

the 2 teaspoons oil. Bake at 350 degrees F for 20 minutes. Serve with

steamed or raw vegetables.


From Cooking with the Right Side of the Brain

1 cup oatmeal

3/4 cup grated sharp cheddar cheese

1/4 cup sesame seeds

1 small onion, chopped

3 cloves garlic

1/2 teaspoon sage

2 tablespoons tamari

3 eggs

Put eggs, onion, garlic, tamari, sage and grated or chopped cheese in

blender. Blend until pretty smooth. Pour over oatmeal in a bowl. Mix with

hands until thoroughly mixed. Heat a little oil in a heavy skillet and drop

oat mixture into skillet to make 4 to 6 generous patties. Fry gently over

medium heat until brown on the bottom, then turn over to brown the other

side. They will hold together when they cook. Serve on buns with lettuce,

tomato, pickle, etc.


Makes 12 servings

11/2 cups boiling water

1 8-serving-size package or two 4-serving-size packages Jell-O brand Orange

Flavor Gelatin Dessert

11/2 cups cold water

1 16-ounce can peach slices in syrup, drained, diced

1 8-ounce package cream cheese, softened

1 11-ounce can mandarin orange segments, drained


Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water. Reserve 11/2 cups of gelatin mixture at room temperature.


Stir peaches into remaining gelatin mixture. Pour into 6-cup mold. Refrigerate about 11/4 hours or until set but not firm (should stick to finger when touched).


Beat reserved 11/2 cups gelatin mixture gradually into cream cheese in medium bowl with wire whisk until smooth. Stir in oranges. Pour over gelatin layer in mold.


Refrigerate 4 hours or until firm. Unmold. Garnish as desired.



Makes 6 to 8 servings


Bitter greens are a great way to add warmth and a peppery zip to any dish that typically calls for kale, collards, lettuce or other green, leafy vegetables. Good ones include dandelion greens (yes, from the weed) and mustard greens.


[For plumper, more moist raisins, soak the raisins in a bowl of warm water for 5 minutes before using. ]


1/4 cup golden raisins

1 tablespoon balsamic or sherry vinegar

1 tablespoon water

6 ounces Japanese red mustard leaves, or other bitter green (1 large bunch)

1/2 teaspoon kosher salt

1 small garlic clove, sliced

1/2 cup toasted walnuts (divided; see note)

3 tablespoons boiling water

6 tablespoons olive oil

1 pound pasta shells, farfalle or twists

Salt and pepper


Combine the raisins, vinegar and 1 tablespoon of water in a very small saucepan and bring to a boil. Cover and turn off the heat. Let stand while preparing other ingredients.


Cut mustard leaves from the ribs to make 2 halves. Rinse and dry. Reserve 3 leaf halves for garnish. Discard ribs.


In a food processor, combine leaves, salt, garlic and 1/4 cup of the nuts. Drip the boiling water evenly over the ingredients. Immediately pulse to a coarse puree, scraping down the sides several times. With motor running, gradually add oil.


Cook the pasta in salted boiling water until al dente, tender but firm to the bite. Meanwhile, cut reserved mustard leaves into very thin strips. Chop remaining 1/4 cup of walnuts.


Drain the pasta and toss with mustard leaf pesto. Season with salt and pepper. Sprinkle raisins over the pasta. Top with walnuts and mustard leaf slices.


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


From "Vegetables From Amaranth to Zucchini" by Elizabeth Schneider


1 pork tenderloin (approximately 1 lb)

3 tbsp cornstarch

2 tsp chili powder

2 tsp garlic powder

Salt and pepper

1 egg beaten with 1 tbsp water

1/2 cup cornmeal

3 tbsp olive oil

1 avocado peeled and sliced

1 1/2 cup shredded cheddar cheese

Cut pork into 4 - 5 pieces and flatten to 1/4 inch. Season with chili powder, garlic powder, salt and pepper. Dredge in cornstarch, then egg mixture, then in cornmeal. Heat oil over medium heat and brown pork lightly on both sides. Place pork in a shallow baking dish and top with avocado slices and cheese. Bake at 350 for 15 minutes or until done and the cheese has melted.


2 pork tenderloins, about 1 1/2 to 2 lbs. each

1/2 c. flour

1 tbsp. Creole seasoning ( like Toney's)

1 small onion, coarsely chopped

1 small green or red bell pepper, coarsely chopped

1 rib celery, sliced

1 pkg. chicken gravy mix

1 can (15 to 16 oz.) diced tomatoes, undrained

Cut tenderloins in half, dredge in a mixture of flour and Creole seasoning.

Place tenderloins in crock pot. Scatter onion, pepper, and celery over the

pork. Cover and cook on low for 7 to 9 hours. The last 30 minutes, add the

dry gravy mix and tomatoes. Continue cooking on high for about 30 minutes or

more if needed. Serves 4 to 6 (large servings).

* A shortcut that I make is to just buy a bag of the "seasoning mix" that they sell in the frozen section with the rest of the vegetables. A bag includes onions, bell peppers and celery. Instead of doing all that chopping a slicing first thing in the morning, I just throw a bag of that in there, it turns out great. It is good served with Lipton's Cajun Rice and a salad.






1 pound Pork Tenderloin

1 T. Lemon Pepper

2 T. Butter

2 T. Lemon Juice (fresh squeezed is best)

1 T. Worcestershire Sauce

1 t. Dijon Mustard

1 T. Minced Fresh Parsley

Cut tenderloin into approximately 8 slices; place each slice between 2 sheets of wax paper and flatten to 1/2" thickness. Sprinkle pork with lemon pepper. Melt butter in skillet over medium heat; cook pork for 3 or 4 minutes per side or till no longer pink. Remove to serving platter and keep warm. To the pan juices add lemon juice, Worcestershire sauce and mustard. Heat through, stirring

occasionally. Pour sauce over pork and sprinkle with parsley. Yield: 4 servings.


1 Whole Pork Tenderloin

4 Tablespoons honey

2 Tablespoons cider vinegar

2 Tablespoons brown sugar

1 Tablespoons Dijon mustard.

Preheat oven to 400 degrees. In a small bowl, combine honey, vinegar, sugar

and mustard. Coat tenderloin well with the sauce. Place tenderloin in a shallow pan and roast for 20 - 25 minutes or until meat thermometer inserted registers 155 - 160 degrees. Slice to serve.

If there is sauce that has NOT been in contact with the raw pork, heat it and serve with the tenderloin.



Don't store potatoes in the refrigerator. The starch will change to sugar, which affects the flavor and texture. The best bet is to store potatoes in a loosely woven sack that shields them from light. If storing at room temperature, buy only as many as you can use within two weeks.


Also, don't eat potatoes that are tinged with green. The color results from exposure to light. The greenish alkaloid, solanin, produce an allergic reaction in some people.




serves 12


1 package active dry yeast

1/2 cup warm water

1 egg, separated

1/4 cup honey

1/4 cup margarine, softened

1 cup milk

1 teaspoon salt

5 cups flour

2 tablespoons coarse salt


Dissolve yeast in warm water in bowl. Mix in egg yolk, honey, margarine and milk. Add salt and enough flour to make stiff dough. Knead on floured surface for five minutes.


Place in greased bowl, turning to grease surface. Let rise for an hour or until doubled in bulk.


Roll out on floured surface. Cut into 1-inch-wide strips. Fold strips in half. Roll into ropes. Shape into pretzels.


Place on baking sheet. Brush with a mixture of egg white and 1 tablespoon water. Sprinkle with coarse salt.


Bake at 425 degrees for 15 to 20 minutes or until golden brown.


Serve with mustard.


1 (18.25 ounce) package devils food cake mix with pudding

3 large eggs, beaten

1 tablespoon almond extract

1 (21-ounce) can cherry pie filling

1 cup semisweet chocolate chips

Chocolate Glaze (recipe below)

Preheat oven to 350*F (175*C). Grease and flour a 12-cup bundt or a 10-inch

tube pan; set aside. In large mixing bowl combine cake mix, beaten eggs, almond extract, cherry pie filling and semisweet chocolate chips. Stir until

just combined. Pour batter into prepared pan. Bake for 50 to 55 minutes or

until wooden pick inserted in center of cake comes out clean. Cool on wire

rack for 15 minutes before removing from pan. Cool completely on wire rack

before glazing.

Chocolate Glaze

1 tablespoon butter

2 tablespoons milk

1/2 cup semisweet chocolate chips

1/2 cup powdered sugar

Heat butter and milk in a saucepan over medium heat until it just begins to

boil. Remove from heat; add chocolate chips and let set 2 to 3 minutes

until chocolate has melted. Stir to combine ingredients; add powdered sugar

and mix well. Drizzle glaze over cake. Serves 12.


1 tall can salmon, drained

1 egg beaten

1/2 small onion, finely diced

1 tablespoon flour, more or less oil for frying

Drain salmon, then break up with a fork. Add onion and flour and mix in. Add

beaten egg. If mixture is too 'soupy' add more flour. Drop by large

tablespoonfuls into hot oil Fry over medium heat until bottom is brown, then

flip over and fry topside until brown. Make small ones and serve as

appetizers or larger ones for a meal. Serve with potato or macaroni salad

and a green vegetable. Dip into ranch dressing or catsup or eat plain.


Serves 6


2 pounds fresh jumbo shrimp, peeled and deveined

2 tablespoons vegetable oil

1/2 pound diced seasoned sausage

1/2 cup chopped green onions

2 cloves garlic, chopped

1 cup chopped green bell pepper

1/4 cup chopped fresh parsley

1 1/2 cups canned tomatoes

1 bay leaf

1 teaspoon crushed thyme

1/8 teaspoon cayenne pepper

1/2 teaspoon salt

1 cup long grain rice, uncooked

1 1/2 cups water


Place prepared shrimp in a bowl and set aside.


In a skillet, place oil and sausage; sauté sausage for about three minutes. Add onion, garlic and bell pepper and cook until tender.


Add parsley, tomatoes, seasonings, rice and water. Stir thoroughly. Add shrimp. Bring to a boil.


Reduce heat and cover. Cook without stirring over low heat for 25 to 30 minutes. Remove bay leaf. Rice should be fluffy.


Makes 6 servings


A slow-cooker is perfect for braising. The original version of this recipe called for pureeing the vegetables and cooking liquid along with horseradish as a sauce. We found the resulting puree to be an unpleasant muddle. We'd suggest leaving the vegetables as they are and serving them on the side with a horseradish sauce.


4 pounds short ribs

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon vegetable oil

1 medium onion, chopped

1 medium carrot, cut into 1/2-inch-thick rounds

1 rib celery, cut in 1/2-inch-thick slices

2 cloves garlic, crushed

1 medium baking potato, peeled and cut in 1/2-inch dice

1 14.5-ounce can peeled Italian tomatoes, drained

1/4 cup beef broth

Prepared horseradish sauce, if desired


Position a broiler rack 6 inches from heat and preheat broiler. Broil short ribs, turning often, until browned on all sides, about 15 minutes total. Transfer to a plate and season with the salt and pepper.


Heat oil in large skillet over medium heat. Add onion, carrot and celery and cook, stirring often, until onion is softened, about 5 minutes. Add garlic at last minute, then stir in potato and tomatoes. Pour vegetable mixture into 31/2- to 4-quart slow-cooker. Top with browned short ribs and their juices. Pour in beef broth.


Cover and slow-cook until ribs are tender, 7 to 8 hours on low. Using tongs, remove ribs to a serving platter. Using slotted spoon, remove vegetables and serve on the side, with horseradish sauce if desired. Skim the fat from the cooking juices and serve as a sauce.


-- Adapted from "The Slow Cooker Ready & Waiting Cookbook" by Rick Rodgers


10 to 12 servings


3 pounds ground bison

2 large onions, chopped

1 can (16 ounces) peeled tomatoes

1 tablespoon ground black pepper

1 can (25 ounces) kidney beans, drained and rinsed (or 11/2 15-to-16-ounce


1 can (25 ounces) chili beans (or 11/2 15-to-16-ounce cans)

1 teaspoon cayenne pepper

4 cups ketchup

1 tablespoon chili powder

1 teaspoon minced garlic

2 teaspoons minced cilantro

1 teaspoon dried thyme

1/2 teaspoon powdered mustard


In skillet, brown bison.


Transfer to large pan or crock pot and stir in remaining ingredients. Simmer at least 1 hour. Ladle into bowls or over baked potatoes. (If serving over baked potatoes, place in oven to bake while chili simmers.) Top with grated cheese if desired.


Serves 8


2 cups boiling water (divided)

1 package (4-serving size)

Berry Blue gelatin

1 package (4-serving size) strawberry gelatin

1 cup cold water (divided)

2 cups frozen whipped topping, thawed

Large marshmallows

Colored sugar


Stir 1 cup boiling water into each package of gelatin in separate bowls 2 minutes or until completely dissolved.


Stir 1/2 cup cold water into each bowl of gelatin. Pour into separate 8-inch square pans. Refrigerate at least 3 hours or until firm. Cut each pan into 1/2-inch cubes.


Spoon blue gelatin cubes evenly into 8 dessert dishes. Top with whipped topping, then red gelatin cubes. Garnish with additional whipped topping, if desired. Flatten marshmallows; cut into star shapes. Moisten slightly and sprinkle with colored sugar. Place on top of dessert. Refrigerate until ready to serve.


1 cup sugar

2 cups milk

pinch of salt

1/2 stick butter

Bring above to rolling boil (stirring constantly).

Set off stove and add:

1/4 cup corn starch mixed with another 1/4 cup milk.

Return to stove and bring to boil, stirring. Take off heat, add 1 tsp. vanilla. Pour into baked pie shell. Sprinkle with cinnamon.


3/4 cup margarine (not Crisco or oil)

1 small package fruit-flavored sugar-free Jell-O

1 egg (or egg substitute to equal 1 egg)

1 teaspoon vanilla

1 3/4 cups all-purpose flour

1/2 teaspoon baking powder

In mixing bowl, cream margarine and Jell-O. Beat in egg and vanilla. Add flour and baking powder and mix well. Chill 1 hour. Roll out on a lightly floured board to 1/4" thickness. Cut with a 1 1/4" cookie cutter. Place on un-greased cookie sheet. Bake at 400 degrees for 6 or 7 minutes, or until bottoms are lightly browned and cookies are set. Cool on wire rack. Yield: 6 dozen.


2 cups Onion -- chopped

2 medium Green Peppers -- chopped

14 1/2 ounces Tomatoes, canned -- chopped, not drained

3/4 cup Salsa

4 ounces Jalapenos -- chopped

4 cloves Garlic -- minced

1 teaspoon Ground Cumin

30 ounces Kidney Beans -- black/red, drained

12 6 inch Corn Tortillas

2 cups Monterey Jack Cheese -- shredded

2 medium Tomatoes -- sliced

2 cups Lettuce -- shredded

1/8 cup Green Onion -- sliced

1/8 cup Black Olives -- sliced

1/2 cup Sour Cream -- optional

In a large skilled, combine onion, green pepper, un-drained tomatoes, salsa,

jalapenos, garlic and cumin. Bring to a boil, reduce heat. Simmer, uncovered, for 10 minutes. Stir in beans.

In a 13" x 9" x 2" baking dish, spread 1/3 of the bean mixture over the bottom of the pan. Top with half of the tortillas, overlapping as necessary, and half of the cheese. Add another 1/3 of the bean mixture, then remaining tortillas and bean mixture. Cover with foil and bake at 350 degrees F for 30-35 minutes or until heated through. Sprinkle with remaining cheese and let stand 10 minutes.

Top with tomato slices, lettuce, green onion, and olives. Cut into squares to serve. Serve with sour cream or yogurt.

Additional information: This recipe is also great with substitutions. Try flour tortillas for corn tortillas and add chopped vegetables, such as celery and carrots when sautéing onion. You can also cut the amount of cheese in half and no one will ever notice! RF4RP



6 servings


1 bag (1 pound) frozen dark sweet cherries, thawed

2 cups plus 1 tablespoon cherry juice (divided)

1/2 cup dried tart cherries

3 tablespoons sugar

1 vanilla bean, split lengthwise

1 tablespoon arrowroot

1/4 cup thin matchstick-size strips orange peel (orange part only)

1/3 cup kirsch (clear cherry brandy)

1 quart vanilla or cherry-vanilla-swirl ice cream


Place sieve over bowl. Add thawed cherries; let drain. Pour drained juices into heavy medium skillet and set cherries aside.


Mix 2 cups of the cherry juice, the dried cherries and sugar into same skillet. Scrape in seeds from vanilla bean; add bean. Boil sauce until reduced to 11/2 cups, stirring occasionally, about 12 minutes.


Mix arrowroot with remaining 1 tablespoon juice in small bowl. Whisk into sauce. Boil until thickened, about 1 minute. Discard vanilla bean. Mix in drained cherries and orange peel.


Heat kirsch in skillet over low heat. Remove from heat. Carefully ignite kirsch with match and pour into sauce, gently shaking skillet until flames subside. Scoop ice cream into bowls. Spoon sauce over.


This is amazingly good. Even people who aren't fond of tuna generally like

it very well.

2 cups elbow or other noodles

1 cup finely diced celery

1/2 cup finely diced onion

2 Tbsp butter or margarine

2 cans Cream of Chicken Soup

1 1/2 cups milk

3 - 6 oz or 2 - 9- oz cans tuna

1/4 cup diced pimento or more

2 cups frozen peas

Cook noodles in boiling salted water until tender, about 10 minutes. Drain

well and rinse with warm water and set aside. Cook celery and onion in

butter until tender. Stir in Cream of chicken soup, milk, pimento and peas.

Add well drained and rinsed in a sieve under running water, water packed

tuna. Stir gently to mix everything together. Makes 6 generous servings.

Leftovers can be frozen for individual meals.


2 to 4 servings


2 tablespoons olive oil

1 1/2 to 2 cups finely chopped yellow onions (1 to 2 medium)

2 cloves garlic, very finely chopped

1 large branch rosemary (5 to 7 inches long)

About 3 cups drained cannellini beans (two 14.5-ounce cans)

4 cups chicken stock or broth


Salt and freshly ground black pepper to taste


In large, wide-bottomed stock pot or saucepan over medium heat, heat oil. Add the onions, garlic and whole rosemary branch and cook, stirring occasionally, until the onions are softened and translucent, about 15 minutes.


Add the white beans and stock or broth, cover partially, increase the heat to medium-high, bring to a simmer and cook for three to five minutes.


Remove from the heat; set aside to cool for at least five to 10 minutes.


Remove and discard the rosemary branch. Transfer the cooled soup to a food processor blender and puree until the desired consistency. (May need to process in batches.)


Return soup to pan and place over medium heat until warmed through. Season with salt and pepper to taste.


(serves 8)

1 cup White Rice

3 large eggs, divided

3/4 cup grated Parmesan cheese, divided

2 cups shredded part skim milk Mozzarella cheese

1 cup low fat Ricotta cheese

1/4 cup chopped parsley

1 pound lean ground beef

1 jar (15-1/2 ounce) spaghetti sauce

1 tablespoon oregano, crushed

Preheat oven to 375° F. Prepare rice according to package directions. In a large bowl, combine rice, 2 eggs and 1/3-cup Parmesan cheese. In another bowl, combine remaining egg, Mozzarella, Ricotta cheese, 1/3-cup Parmesan cheese and parsley. In large skillet, brown beef, stirring to break into bits. Drain. Add sauce and oregano; heat. Evenly spread half rice mixture into an oiled 11-1/2 x 7-1/2x 2-1/2 inch baking dish. Top with half cheese mixture and meat mixture. Repeat layers. Sprinkle with remaining Parmesan cheese. Bake for 20 minutes or until hot.



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