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

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Recipes from Spike & Jamie

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Contents Disk 290

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).

AMERICAS EDIBLE TOY

BASIC PIZZA DOUGH

BASIC PIZZA TOPPINGS

BASIC THICKENED TOMATO SAUCE FOR PIZ

BERRIES INFUSE ICE CREAM CAKE WITH R

BITTERSWEET CHOCOLATE TRUFFLES

BREAKFAST VALENTINES

CHERRY CHOCOLATE CREAM CHEESE CRESCE

CHICKEN AND COUSCOUS FOR A CROWD

CHICKEN BBQ FIREMAN STYLE

CHICKEN WINGS SOME MORE

CHILI CHEESE CORN BREAD

CHINESE BLACK BEAN SAUCE

CHINESE PEANUT SAUCE

CLASSIC CR_ME BR_L╔E

CORNMEAL CHICKEN NUGGETS

CRANBERRY BREAKFAST CAKE

CRANBERRY PUMPKIN BREAD

CRANBERRY WHEAT BREAD

DELICIOUS CHICKEN

EASY ITALIAN CHICKEN SANDWICHES

FETTUCCINE WITH BRAISED ARTICHOKE SA

FREEZE AHEAD GARLIC MASHED POTATOES.

FRENCH CANADIAN MEAT PIE

GETTING SAUCED FOR CHINESE NEW YEAR.

GINGER MASCARPONE ICEBOX CAKE

HEARTY VEGETABLE STEW

HOISIN STYLE SAUCE

HOT CHOCOLATE SOUFFLES

JOHNNY ROCKETS BLACK BEAN and CHIPOL

MEDITERRANEAN CHICKEN WINGS

MOCHA BARS

MONSTER COOKIES

MOROCCAN STUFFED ARTICHOKES

NEW YEAR FISH SALAD

ORANGE JELLO

ORIGINAL CHICKEN WINGS

PARTY CHICKEN

PASTA WITH FAST SAUSAGE RAGU

PEARLS OF RICE

PINEAPPLE UPSIDE DOWN CAKE

PLUM SPICE CAKE

PORK TENDERLOIN SOUTHERN STYLE

PORK TENDERLOIN WITH BING CHERRIES

PORTOBELLO AND POLENTA LASAGNA

PRUNE NUT BREAD

PUMPKIN CHEESECAKE BARS

ROASTED ARTICHOKES

SOUP BOWLS

SPINACH ARTICHOKE DIP

SPINACH DIP IV

SPINACH DIP III

STICKY WINGS

SUGAR COOKIES WITH ROCK SUGAR BORDER

SWORDFISH STEAKS BROILED

TERIYAKI PORK TENDERLOIN

THAI CURRY NOODLES FOR A CROWD

VERY RICH HOT CHOCOLATE

WHEN TRUE RAGU IS TOO HARD TO DO

WHY CUPID CRAVES CHOCOLATE

 

 

 

 

 

 

 

 

 

AMERICAS EDIBLE TOY

February 6, 2002 Posted: 04:25:04 AM PST

By GREG MORAGO, THE HARTFORD COURANT

 

Americans today are obsessed with suspicious grainy powders.

 

The same was true 100 years ago. Except that those mysterious granules weren't anthrax. And not deadly in the least.

 

No, the turn-of-the-century obsession was called Jell-O -- innocuous-looking sugar dust that could be magically transformed into a wiggly treat that became America's most famous dessert.

 

Who could have guessed that a little box of powder -- essentially the byproduct of boiled cow parts -- would wind up a national icon, found in 72 percent of American pantries? With 10 boxes sold every second, Jell-O is among the country's most widespread food staples.

 

And yet, how much do we know about the origins of this wobbly matter that has such a firm hold on our pop culture? Very little, until now.

 

Author Carolyn Wyman has written "Jell-O: A Biography" (Harvest-Harcourt, $15), the definitive look at the history and cultural significance of this sweet, colorful food-as-plaything known to every child in the country (as well as anyone who has ever had to stay in a hospital).

 

Since Sept. 11, Americans have been turning to comfort foods -- foods that make us smile and remind us of less complicated times. Jell-O is on every list.

 

"Having a cranberry Jell-O mold at Thanksgiving is almost a patriotic duty," said Wyman, a junk-food expert.

 

One of America's first processed foods, Jell-O was sweet, cheap and pretty. It was funny. It was fascinating. It had a personality. Invented in 1897, Jell-O -- unlike rival Knox -- was flavored and sweetened and needed only boiling water to activate it.

 

Wyman's "Jell-O" book (which follows her examination of another food classic, "Spam: A Biography") also examines our deep and lasting attachment to America's favorite edible toy.

 

We talked to Wyman about her overall Jell-O thoughts.

 

Q: Tell the truth: Do you actually like Jell-O?

 

A: Yes, I do. I like it most as a salad, because that gives you the opportunity of having two desserts in a single meal.

 

Q: Explain its popularity.

 

A: It's so adaptable -- moldable, if you will. Because of the way it turns from liquid to solid, you can turn it into anything you want. It is the medium of expression for the average American chef.

 

Q: We're talking basically about boiled, flavored and colored animal skins, which isn't what most people consider when they think of Jell-O.

 

A: Probably not. You wouldn't want to. People don't like thinking of animal byproducts in their desserts.

 

Q: Is there a downside to Jell-O? Any evil lurking in there? What's the worst thing about it?

 

A: Probably, what it's made of. Gelatin could be made from old shoes and handbags if they're properly pretreated.

 

Q: Does gelatin really improve the strength of your fingernails?

 

A: Well, no. The nutritional claims were that Jell-O was supposed to make nails strong and make your hair grow long. For years, people believed that. The claims continued. They said Jell-O would coagulate blood, so they gave it to women during childbirth. They gave it to people who needed protein.

 

But nutritionists have discovered that we can't absorb the proteins in Jell-O because it's missing essential amino acids.

 

Q: Can you make your own Jell-O desserts without Jell-O?

 

A: Yes, you use Knox (gelatin) and different kinds of flavoring and fruit. You can make jalapeno gelatin. In Canada, in the '60s, Jell-O tried fantasy flavors like bubble gum and cinnamon.

 

Q: I miss Jell-O 1-2-3. What happened to that?

 

A: They sold it for the last time in 1996. It was originally introduced in '69. It was discontinued and they brought it back in '89. I include a recipe for it (in the book). It's not quite 1-2-3; it's more like 1-2. It makes two layers. It had the Cool Whip already built in on top -- the chiffon thing and the Jell-O.

 

If everyone loved it, though, they wouldn't have gotten rid of it -- twice.

 

Q: You've done Spam and now Jell-O. What's the next iconic food you're going to tackle?

 

A: I'm not sure there's another supermarket food product that could stand this kind of exhaustive treatment. Even Oreos, you could do something, but not 160 pages. There's Campbell Soup, but it's a little too boring. It doesn't make you smile like Spam and Jell-O.

 

You talk about Jell-O and Spam and you get into a good mood. It makes you smile.

BASIC PIZZA DOUGH

You'll need to make three separate batches of dough to make 12 individual pizzas, particularly if you use a food processor. Even if you make the dough by hand, it's easier to work in smaller amounts. You can make the dough ahead and keep it covered in the refrigerator, or even freeze it and defrost the morning of the party.

 

Makes 4 individual pizzas

1 teaspoon rapid-rise yeast

2 cups bread flour, plus more as needed

1 cup wheat flour

2 teaspoons coarse or kosher salt, plus extra for sprinkling

1 to 1 1/4 cups water

2 tablespoons plus 1 teaspoon olive oil

 

Combine yeast, both kinds of flour and salt in container of a food processor. Turn machine on; add 1 cup water and 2 tablespoons oil through feed tube.

 

Process about 30 seconds, adding more water a little at a time, until mixture forms a ball and is slightly sticky. If dough is dry, add 1-2 tablespoons water and process another 10 seconds.

 

Turn dough onto a floured surface, and knead by hand to form a smooth, round ball. Grease a bowl with remaining oil and place dough in it. Cover with plastic wrap or damp cloth and let rise in warm, draft-free area until dough doubles in size, 1-2 hours. Or you can let the dough rise for 6-8 hours in the refrigerator.

 

Preheat oven to 500 degrees. Knead each dough ball lightly and divide into four equal pieces. Roll each piece into a ball, place each ball on a lightly floured surface, sprinkle with a little more flour and cover again with plastic wrap or a damp towel. Let dough rest 20 minutes. Then roll or press each dough ball into a flat round, flouring work surface and dough as needed. Roll or pat out dough on a lightly oiled baking sheet, or place on a preheated pizza stone. Add sauce, toppings and cheese (see accompanying recipes). Bake about 10 minutes, a bit longer for pizzas with numerous toppings.

BASIC PIZZA TOPPINGS

 

6 cups grated mozzarella ( 1/2 cup per individual pizza)

2 pounds red peppers, roasted and sliced (see Note)

1 pound mushrooms, sliced

2 (3-ounce) packages pepperoni slices

1/2 pound Canadian bacon

2 pounds tomatoes, sliced

1 can pitted black olives

1 1/2 pounds grilled zucchini slices

2 heads garlic, minced or roasted, or 1 of each

1 bunch basil

2 pounds potatoes, roasted and sliced

Fresh rosemary

2 pounds red onions, sliced

 

Note: To roast peppers, preheat oven to 500 degrees. Place peppers in roasting pan and put in oven, Roast until peppers collapse, 30-40 minutes. Remove from oven, place hot peppers in a bowl and cover with plastic wrap. When cool, peel peppers, discard skin, seeds and stems and slice.

 

Unless you are equipped for large-group cooking, you will probably need to prepare this stew in 2 very large pots. You'll need a third large pot for the couscous. You can make all or part of this dish vegetarian by leaving out the chicken. If you do, reduce the amount of spices by about a third.

BASIC THICKENED TOMATO SAUCE

Each pizza will need about 1/2 cup sauce.

 

Sauce for 12 individual pizzas

6 tablespoons olive oil, divided use

6 cloves garlic, lightly smashed

2 (28-ounce) cans whole plum tomatoes

4 tablespoons tomato paste

Salt and freshly ground pepper to taste

 

Warm 4 tablespoons of oil with garlic in large skillet over medium-low heat. Cook, stirring occasionally, until garlic is lightly golden.

 

Drain tomatoes; remove seeds if you choose. Crush tomatoes with a fork or hands. Add tomato paste to skillet, stir. Add tomatoes, salt and pepper. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and mixture becomes sauce-like, about 10 minutes. Remove garlic if you like. Stir in remaining oil, adjust seasonings. Sauce can be made ahead and kept covered in refrigerator 1-2 days, or frozen in closed containers.

BERRIES INFUSE ICE CREAM CAKE WITH ROSY ROMANCE

February 6, 2002 Posted: 04:25:04 AM PST, THE ASSOCIATED PRESS

 

If you're looking for a Valentine's Day dessert, think red.

 

Then think a little more.

 

Consider a frozen dessert sweet enough to melt a heart -- or hearts, if the cook is generous and sociable.

 

A red-raspberry ice-cream cake with raspberry amaretto sauce combines all these seductive qualities. Beyond the visual and romantic, this is a practical little number, too. It's a snap to make and you can prepare it up to a month ahead, then keep it frozen until you are ready to serve it.

 

Red raspberries, quick frozen, are available year-round in your grocer's freezer section to combine with ice cream as this Valentine treat.

 

A 9-inch heart-shaped spring form pan will give you an appropriate shape, but if you don't have one you may substitute a 9-inch round spring form pan.

 

RED-RASPBERRY ICE-CREAM CAKE WITH RASPBERRY AMARETTO SAUCE

Makes 10 servings.

 

For the cake:

6 cups red raspberries, frozen

1/2 gallon vanilla ice cream

About 2 dozen Italian-style ladyfingers (available at most large grocery stores)

1/4 cup amaretto liqueur (optional)

2/3 cup sugar

For the sauce:

4 cups frozen red raspberries

2 tablespoons amaretto (substitute 1/2 teaspoon almond extract if you prefer a

nonalcoholic sauce)

3/4 cup sugar

 

For garnish:

1 cup heavy whipping cream

2 teaspoons sugar

1/2 teaspoon almond extract

 

Prepare spring-form pan by spraying with cooking spray, then lining with plastic wrap. Let plastic wrap hang over the sides of the pan.

 

Thaw 6 cups frozen raspberries.

 

Remove ice cream from freezer and soften.

 

Cut ladyfingers in length to be flush with top edge of plastic-lined pan; stand them, with rounded edge at the top, along the sides of the pan.

 

Place additional ladyfingers in the bottom of the pan, squeezing them in tightly to cover completely, cutting to fit in small areas if needed.

 

Sprinkle amaretto over all ladyfingers, if desired (omit this step for nonalcoholic cake). Set aside.

 

Puree raspberries in a food processor with the sugar. Press through a fine sieve into a large bowl. Add softened ice cream to raspberry puree, and combine well.

 

Pour ice cream mixture into prepared pan with ladyfingers.

 

Freeze cake, covered with plastic wrap, until frozen hard, about six hours or up to one week.

 

To serve, remove cake from freezer and let soften in refrigerator at least 30 minutes and up to 45 minutes before serving time.

 

Remove cake from pan, discarding plastic wrap.

 

Whip heavy cream with sugar and almond extract until stiff peaks form. Garnish cake by piping cream along edge of cake with a large piping tip. Top cream with fresh or frozen whole raspberries.

 

You may further decorate center with unsprayed fresh flowers, if desired.

 

Serve cake with sauce.

 

Pass extra sauce at the table.

 

To make the sauce: In a food processor, puree raspberries with sugar and amaretto (or almond extract) and force through a fine sieve into a bowl. Sauce may be made ahead, covered and chilled. Makes 11/2 cups.

 

 

 

BITTERSWEET CHOCOLATE TRUFFLES

Makes About 30 bite-size truffles

 

8 ounces bittersweet or semisweet chocolate, finely chopped

6 tablespoons (3/4 stick) unsalted butter, cut into small pieces

1 egg yolk, room temperature

1/4 cup boiling water

1/3 cup unsweetened Dutch process cocoa powder

 

Place chocolate and butter in 4- to 6-cup heatproof bowl set in wide skillet of barely simmering water over low heat. Stir frequently until chocolate and butter are completely melted and smooth. Remove bowl and set aside. Leave skillet on low heat.

 

Place egg yolk in small bowl. Gradually whisk in boiling water.

 

Place bowl in skillet and stir constantly until yolk mixture thickens slightly to consistency of light cream and registers between 160 and 165 degrees on instant-read thermometer.

 

Remove from skillet and scrape yolk mixture immediately over melted chocolate. Stir gently, whisking or beating, just until egg is completely incorporated and mixture is smooth. Pour through a fine strainer into clean bowl. Cover and chill until firm, two hours or more.

 

Remove truffle mixture from refrigerator and allow it to soften about 30 minutes if mixture is very hard. Pour cocoa powder into pie plate. Dip a melon baller or small spoon into glass of hot water, wipe off excess water and scrape across surface of chilled truffle mixture to form a rough, 1-inch ball. Pinch truffle into shape with fingers if necessary -- it should not be perfectly round. Deposit truffle into cocoa powder. Repeat with remaining truffle mixture. Gently shake pie plate to coat truffles with cocoa. Store truffles, tightly covered and refrigerated, up to two weeks or freeze up to three months.

BREAKFAST VALENTINES

Makes 10 (2 3/4-inch) scones

 

1 1/2 cups flour

2/3 cup sugar

1 tablespoon baking powder if using Dutch process cocoa powder, or a scant 1

teaspoon baking soda if using natural cocoa powder

1/4 teaspoon salt

10 tablespoons unsalted butter, melted and kept hot (11/4 sticks)

1/4 cup plus 2 tablespoons unsweetened cocoa powder, Dutch process or

natural

1 egg, cold

1/4 cup plus 2 tablespoons milk, cold

 

Barely sweetened whipped cream or creme fraiche, jam or berries, for serving, optional

 

In medium bowl, mix flour, sugar, baking powder (or baking soda if using natural cocoa powder) and salt.

 

In separate bowl, mix hot butter and cocoa powder until smooth.

 

Stir in egg and milk. Pour wet mixture over flour mixture. Fold gently with rubber spatula, scraping ingredients from sides of bowl to center, just until all of flour mixture is moistened. Do not try to make a smooth dough.

 

Place dough on sheet of wax paper and pat into 10-by-5-inch rectangle (assuming your heart cutter is 21/2 inches). Chill dough about 15 minutes to firm up slightly.

 

Cut out eight hearts using 21/2-inch, heart-shaped biscuit or cookie cutter. Use dough scraps to form two more hearts. Transfer hearts to baking sheet lined with parchment paper (if not using parchment paper, leave sheet ungreased).

 

Bake at 400 degrees on center rack until tops are dry and cracked and bottoms have begun to color, about 12 minutes.

 

Serve warm or at room temperature with sweetened whipped cream or creme fraiche, with jam or fresh berries.

CHERRY CHOCOLATE CREAM CHEESE CRESCENTS

Rolls:

1/4 cup Powdered Sugar

4 ounces Cream Cheese

1 teaspoon Almond Extract -- (gives cherry flavor)

1/4 cup Macadamia Nuts -- (optional)

1 roll Crescent Roll Dough -- 8 ounces

Glaze:

1/4 cup Chocolate Chips

1/2 teaspoon Vegetable Oil

Heat oven to 350 degrees F. Use a baking stone or lightly grease a cookie

sheet. In a small bowl, combine powdered sugar, cream cheese & extract.

Blend well. Stir in macadamia nuts.

Separate dough into 8 triangles. Spoon 1 heaping tablespoon cream cheese

mixture onto shortest side of each triangle. Loosely roll up, starting at

shortest side and rolling to opposite point. Place, point side down, on

baking stone or greased cookie sheet; curve into crescent shape. Bake 12 to

15 minutes or until golden brown. Cool 5 minutes. Meanwhile, in small

saucepan over low heat, melt glaze ingredients; stir until smooth. Drizzle

over warm rolls. Serve warm or cool. Store in refrigerator.

CHICKEN AND COUSCOUS FOR A CROWD

Serves 20

For stew:

4 1/2 pounds boneless, skinless chicken thighs

1/2 cup olive or vegetable oil

3 onions, chopped

3 cups sliced carrots (slice into 1/4-inch rounds; halve larger rounds)

3 cups sliced celery

3 cups sliced mushrooms

1 large red bell pepper in 1/2-inch dice

1 1/2 cups coarsely chopped walnuts

3 (15-ounce) cans tomato sauce

4 cups water

3 (15-ounce) cans garbanzo beans, well rinsed and drained

1 1/2 cups raisins

2 tablespoons curry powder

3/4 teaspoon cayenne pepper

1 tablespoon salt

1 tablespoon paprika

3 medium turnips, peeled and chopped to 3/4-inch pieces

3 cups cubed banana squash ( 3/4-inch dice)

12 ounces young spinach

For couscous:

1/2 cup butter or olive oil

1 tablespoon plus 1/2 teaspoon salt

7 cups couscous

 

To prepare stew: Trim visible fat from chicken and cut into 3/4-inch pieces.

 

Divide oil between 2 large Dutch ovens or stockpots and heat over high heat. Dividing ingredients evenly between the pots, add chicken and onions and cook, stirring, until chicken colors and onion begins to soften. Add carrots, celery, mushrooms, bell pepper and walnuts. Cook, stirring, until vegetables begin to lose raw appearance. Add tomato sauce, water, garbanzos, raisins, curry powder, cayenne, salt and paprika and stir to combine. When liquid boils, add turnips and squash. When liquid returns to a boil, reduce heat, cover and simmer 40 minutes.

 

To prepare couscous: Bring 7 cups water to a boil in a large pot with butter and salt. Stir in couscous. Cover and remove pot from heat. Allow couscous to stand for about 10 minutes. Uncover pot and fluff couscous with a fork.

 

To finish: Just before serving, stir spinach into simmering stew. The hot liquid will cook the spinach very quickly. Arrange couscous in a ring on a very large rimmed platter or 2 smaller ones. Ladle stew into center of couscous.

CHICKEN BBQ FIREMAN'S STYLE

To barbecue broilers:

The ideal size for a broiler half is about one pound. Each half serves one

adult or two children. Place the broiler halves over the fire after the

flame is gone. Turn the halves every 5 to 10 minutes, depending on the heat

from the fire. Use turners or a long handled fork. The chicken should be

basted with a fiber brush at each turning. The basting should be light at

first and heavy near the end of the cooking period. Cooking time is about

one hour, depending on the amount of heat and the size of the broiler. Test

the chicken to see whether it is done by pulling the wing away from the

body. If the meat in this area splits easily and there is no red color in

the joint, the chicken is done.

BBQ Sauce (makes enough for 10 halves)

1 egg

1 cup cooking oil

1 pint cider vinegar

3 T. salt

1T. poultry seasoning

1 t. pepper

Beat the egg, then add the oil and beat again. Add other ingredients and

stir. You may vary the recipe to suit individual tastes. Leftover sauce THAT HAS HAD NO CONTACT WITH THE RAW CHICKEN can be placed in a glass jar and stored in a cool place for several weeks.

CHICKEN WINGS SOME MORE

(13 kinds)

Barbecue Chicken Hot Wings

12 Chicken Wings

2 tsp. Jalapeno mustard

1 bottle BBQ sauce with onions

1/4 cup sugar

1 tsp. Worcestershire Sauce

1 tsp. liquid smoke

1 tsp. Louisiana hot sauce

1/4 tsp. black pepper

1 tsp. salt Cooking spray

1/2 tsp. garlic powder

Cut off wing tips & discard, then divide the wing into 2 sections. Spray a large skillet with cooking spray. Put the wings into prepared pan & cook until lightly browned on each side. Remove from pan & place in crock pot. Mix together remaining ingredients & pour over wings. Cook on high for 2 hours or low for 4 1/2 hours.

Barbecue Chicken Wings

5 pounds chicken wings -- with tips cut off

1 (12 oz.) bottle chili sauce

1/3 cup lemon juice

1 tablespoon Worcestershire sauce

2 tablespoons molasses

2 teaspoons salt

2 teaspoons chili powder

1/4 teaspoon hot pepper sauce

Dash of garlic salt

Place wings in crock pot. Combine all remaining ingredients and pour over chicken. Cook on low 6 to 8 hours or on high for 2 to 3 hours. serves 6 to8

Buffalo Wings With Blue Cheese Dip

16 chicken wings, about 3 lbs.

1 1/2 cups bottled chili sauce

3 to 4 tbsp. bottled hot pepper sauce

1 recipe Blue Cheese Dip or bottled ranch salad dressing

Cut off and discard wing tips. Cut each wing into 2 sections. Rinse chicken; pat dry. Place chicken on the unheated rack of a broiler pan. Broil 4-5 inches from the heat about 10 minutes or until chicken is browned, turning once. Transfer chicken to 3 1/2- or 4-quart crockery cooker. Combine chili sauce and hot pepper sauce; pour over chicken wings. Cover; cook on Low heat setting for 4-5 hours or on High heat for 2 to 2 1/2 hours. Serve chicken wings with Blue Cheese Dip or ranch salad dressing.

Blue Cheese Dip:

1 (8-oz. carton) sour cream

1/2 cup mayonnaise

1/2 cup crumbled blue cheese (2 ozs.)

1 clove garlic, minced

1 tbsp. white wine vinegar or white vinegar

In a blender, combine sour cream, mayonnaise, blue cheese, garlic and vinegar. Cover and blend until smooth.

Chicken Wings

5 pounds chicken wings

2 cups brown sugar

1 cup French's mustard

4 tablespoons soy sauce

Cut each wing into 3 pieces -- throw away the tip. Brown in skillet until golden brown and put in slow cooker, turn on LOW heat. Mix brown sugar, mustard and soy sauce in saucepan and heat until it becomes liquid. Pour over the wings and cook 2 to 8 hours.

Chicken Wings In Bbq Sauce

3 pounds chicken wings -- {16 wings}

Salt and pepper -- to taste

1 1/2 cups any variety barbecue sauce

1/4 cup honey

2 teaspoons prepared or spicy mustard

2 teaspoons Worcestershire sauce

Tabasco sauce to taste -- optional

Rinse chicken and pat dry. Cut off and discard chicken wing tips. Cut each wing at the joint to make two sections. Sprinkle wing parts with salt and pepper. Place wings on a broiler pan. Broil 4 or 5 inches from the heat for 20 minutes, 10 minutes for each side, until chicken is brown. Transfer chicken to Crock-Pot.

For sauce: Combine barbecue sauce, honey, mustard, Worcestershire sauce, and Tabasco sauce, if desired, in a small mixing bowl. Pour over chicken wings.

Cover and cook on Low for 4 to 5 hours or on High 2 to 2 1/2 hours. Serve

directly from Crock-Pot. Makes about 32 appetizers

Chicken Wings In Honey Sauce

3 pounds chicken wings -- (16 wings)

salt -- to taste

pepper -- to taste

2 cups honey

1/2 cup ketchup

1 cup soy sauce

1/4 cup oil

2 cloves garlic -- minced

sesame seeds -- optional, garnish

Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections. Sprinkle wing parts with salt and pepper. Place wings on a broiler pan. Broil 4 to 5 inches from the heat for 20 minutes, 10 minutes for each side or until chicken is brown. Transfer chicken to Crock-Pot. For sauce, combine honey, ketchup, soy sauce, oil, and garlic in mixing bowl. Pour over chicken wings. Cover and cook on Low 4 to 5 hours or on High 2 to 2 1/2 hours. If desired garnish with sesame seeds

Finger Drumsticks

1 1/2 pounds chicken wings - 12 to 15

salt and pepper

1 cup chicken bouillon

1 tablespoon cornstarch

1/4 cup sugar

1/2 teaspoon salt

1/4 teaspoon ground ginger

1/8 teaspoon pepper

3 tablespoons lemon juice

2 tablespoons soy sauce

1/8 teaspoon garlic salt

Cut off and discard wing tips; divide each wing in half by cutting through joint with a sharp knife. Sprinkle wings with salt and pepper. Place in slow-cooking pot. Pour bouillon over chicken. Cover and cook on low for 4 to 5 hours or until tender. Drain; place on broiler pan. Meanwhile, in small saucepan, combine cornstarch with sugar, salt, ginger, pepper, lemon juice, soy sauce and garlic salt. Simmer, stirring constantly, until mixture thickens. Brush some sauce on chicken; brown under broiler. Turn; brush sauce on chicken and brown other side. Makes about 25 to 30 appetizers. Recipe may be doubled for a party. Keep appetizers hot and serve from slow-cooking pot.

Hot Wings

2 Tablespoons olive oil

2 tablespoons minced garlic

1 large onion, chopped

4 jalapeno peppers, chopped

4 pounds chicken wings

2 cups vinegar-based barbecue sauce

Rinse chicken wings in cold water. Place ingredients in crock in order listed, pouring barbecue sauce over all. Cover and cook on: Low for 7-8 hours or High for 3 hours

Oriental Chicken Wings

3 lbs whole chicken wings or drumettes

1 cup soy sauce

3/4 cup brown sugar

1/2 cup water

1 teaspoon lemon juice

1/4 tsp. dry mustard

1/4 tsp garlic powder

1/2 tsp salt

1/4 tsp ginger

Discard the tips from the chicken wings and cut wings apart. Place pieces in the crock pot. Combine the remaining 8 ingredients into a bowl and mix well together. Pour over chicken. Cover. Cook on Low for about 6 hours or on High

for about 4 hours or until chicken is done.

Spicy Chicken Wings

3 tablespoons vinegar

24 chicken wing drummettes

1/4 cup hot pepper sauce -- or less

1/2 cup melted butter

1 package Hidden Valley Ranch original dry salad dressing mix

Preheat oven to 350 degrees. Mix all ingredients together except chicken wings and salad dressing mix. Place chicken wings in baking dish or pan in a single layer. Pour mixture over wings. Sprinkle with dry dressing mix. Bake 25 to 30 minutes or until browned. Sprinkle with paprika if you like. Chicken wings may be made in crock pot -- cook on LOW 4 to 5 hours.

 

Winning Wings in Sweet and Sour Sauce

16 Chicken wings

4 tbsp Wine or balsamic vinegar

1 cup Apricot conserves fruit juice-sweetened

2 tbsp Peanut butter (optional)

1 cup Ketchup

4 tbsp Horseradish

1 cup Sweet onion, finely chopped

1 tsp Hot sauce (optional)

Pat the chicken wings dry and place then in the crock pot. In a bowl, mix together remaining ingredients. Taste-check for a good balance of sweet and sour. Pour the sauce over the wings. Cover the crock pot and cook on low until the chicken is tender, usually 4 hours.

Teriyaki Sauce Wings

3 pounds chicken wings

1 onion -- chopped

1 cup soy sauce

1 cup brown sugar

2 teaspoons ground ginger

2 garlic cloves -- crushed

1/4 cup dry sherry

Rinse chicken, and pat dry. Cut off wing tips and discard. Cut remainder of each wing into 2 pieces, cutting at the joint. Broil wing segments 4 inches from heat for about 10 minutes on each side, or until browned. Transfer to crock pot. Mix all remaining ingredients together and pour over chicken wings. Cook, covered, on LOW for 5 to 6 hours or on HIGH for 2 to 3 hours. Stir once or twice to keep wings coated with sauce. This recipe yields about 32 wing segments.

Yummy Chicken Wings

12 chicken wings - (to 18)

1/3 cup soy sauce

1 teaspoon ginger

2 garlic cloves -- minced

2 green onions -- minced

1 tablespoon honey

2 teaspoon oil

Combine ingredients in your crock pot. Cook on LOW for 6 to 8 hours This

recipe yields 2 to 4 servings depending on whether appetizer or main dish.

CHILI CHEESE CORN BREAD

1 1/8 cups Yellow Cornmeal

2 teaspoons Baking Powder

1/2 teaspoon Baking Soda

1/2 teaspoon Salt

1/4 cup Whole Wheat Flour

1 1/4 cups Buttermilk

1 Egg -- lightly beaten

1 Egg White -- lightly beaten

1/4 cup Sharp Cheddar Cheese -- shredded

2 tablespoons chili -- mild, green, chopped (wear gloves)

Preheat oven to 450 degrees. Prepare an 8 x 8 inch baking pan with non-stick

cooking spray and dust with 2 tablespoons of cornmeal. Sift into a large bowl the remaining cornmeal, baking powder, baking soda, salt and flour. In another bowl combine buttermilk, eggs, cheese and chili, then stir into the dry ingredients. Pour batter into the prepared baking pan and place in upper third of oven. Bake 10 minutes or until dough is firm in center. Cut into 2 inch squares to serve.

CHINESE BLACK BEAN SAUCE

This sauce -- a mixture of commercially prepared black bean and garlic sauce, plus prepared oyster sauce -- creates a complex flavor. (Chinese black bean sauce is different from other black bean sauces, which cannot be substituted.) Commercial oyster sauce does not have a "fishy" taste. It adds richness without overpowering other ingredients.

Makes 1 cup

1 cup nonfat reduced-sodium chicken broth

2 tablespoons black bean and garlic sauce (see note)

2 tablespoons oyster sauce

1 tablespoon cornstarch (for sauce, not marinade)

1 1/2 teaspoons sugar

1/2 to 1 teaspoon grated peeled fresh ginger, or to taste

1/2 teaspoon dried crushed red pepper, or to taste

2 green onions (scallions) finely minced

 

To use as a marinade: In blender, mix together broth, black bean and garlic sauce, oyster sauce, sugar, ginger and red pepper until smooth and well blended. Transfer mixture to a container, stir in green onion.

 

To use as a sauce: In blender, mix together until smooth and well blended all ingredients except green onions. Transfer mixture to small saucepan and stir in green onion. Over low-medium heat, bring mixture to simmer, stirring constantly, about 1 to 2 minutes.

 

Drizzle small amount of sauce in center of plates, place cooked chicken, fish, or meat on top and drizzle small amount of sauce over top.

 

Note: Some commercially prepared sauces are labeled "black bean and garlic sauce," others, simply "black bean sauce." Either is suitable here.

 

CHINESE PEANUT SAUCE

Chinese peanut sauce has a rich flavor accented by piquancy of cilantro and red pepper.

Makes 1 3/4 cups

 

1/2 cup nonfat, reduced-sodium chicken or vegetable broth

1/2 cup creamy peanut butter

2 tablespoons reduced-sodium soy sauce

2 teaspoons minced garlic, or to taste

3 tablespoons rice vinegar

2 teaspoons sugar

1/4 cup finely minced fresh cilantro, optional

1/2 teaspoon dried crushed red pepper, or to taste

 

In medium saucepan over high heat, bring broth to a boil, then immediately remove from heat. In blender, place hot broth, peanut butter, soy sauce and garlic. Puree until smooth. Add vinegar and sugar and blend until smooth.

 

Transfer mixture to container. Stir in cilantro. Season to taste with red pepper. The mixture can be used as a marinade immediately. Place mixture in shallow, wide pan and add chicken, fish or meat, turning pieces so all sides are coated.

 

Before using as a sauce, let mixture stand at room temperature for an hour, or covered and refrigerated up to one day, to allow flavors to fully develop. Heat mixture over medium heat until hot.

 

Transfer sauce to pitcher. When ready to use, drizzle small amount of sauce in center of plates, place cooked chicken, fish, or meat on top and drizzle small amount of sauce over top.

CLASSIC CR╚ME BR█L╔E

Serves 12

16 egg yolks

2/3 cup granulated white sugar

4 cups heavy cream

2 teaspoons pure vanilla extract

1/2 cup granulated white sugar for caramelized tops

Preheat oven to 300 degrees.

 

In a large bowl, whisk together egg yolks and sugar until sugar has dissolved and mixture is thick and pale yellow. Add cream. Continue whisking until well blended. Strain into large bowl, skimming any foam or bubbles.

 

Divide mixture evenly among 12 ramekins or custard cups. Place a paper towel on bottom of a large baking dish to keep ramekins from sliding. Place filled ramekins into baking dish. Place dish on center rack of oven. Fill dish with warm water until water reaches halfway up sides of ramekins.

 

Bake until set around edges but still loose in center, about 40-50 minutes. Remove from oven but leave ramekins in water bath until cool. When cool, remove from water. Chill at least 2 hours or up to 2 days.

 

Before serving, sprinkle about 1 1/2 teaspoons sugar over each custard. Use a small, hand-held torch to caramelize sugar. If you don't have a torch, place ramekins -- a few at a time -- under broiler until sugar melts.

CORNMEAL CHICKEN NUGGETS

3 boneless chicken breast halves cut into chunks

1 large egg slightly beaten with

1 Tablespoon water

1 cup cornmeal

1/2 to 1 teaspoon paprika

salt and pepper to taste

Heat about 1/2 inch of canola oil in a frying pan until a small piece of meat dropped in sizzles. While oil heats up; Mix together dry ingredients on a plate. Roll meat pieces in egg mixture and then in dry ingredients. (Can be dipped in each twice if you want a really thick coating) Gently place in hot oil. Turn as one side gets slightly brown. Cooking time varies depending on how thick or big the pieces are and how hot the oil is. I test one when I think they are done. The meat should not be pink in the middle and the juices should run clear. This was originally a recipe for fish. We happen to love it on chicken.

Please keep safety in mind when using hot oil. Don't overheat your oil or allow any children near the cooking area. Don't leave hot oil unattended.

CRANBERRY BREAKFAST CAKE

Serves 9

 

1 cup margarine

1 cup sugar

2 eggs

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup sour cream

1 teaspoon almond extract

1 (16-ounce) can whole cranberry sauce

1/2 cup chopped walnuts

1/3 cup powdered sugar

5 teaspoons warm water

1/2 teaspoon almond extract

 

In a mixing bowl, cream margarine and sugar. Add eggs, mix well. Combine flour, baking powder, baking soda and salt. Add to creamed mixture alternately with sour cream. Add 1 teaspoon almond extract. Spoon a third of the batter into a greased 9-inch-square baking dish. Top with one-third of the cranberry sauce.

 

Repeat layer twice. Sprinkle with walnuts.

 

Bake at 350 degrees for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Combine the powdered sugar, water and 2 teaspoons almond extract for the glaze and drizzle over cake.

CRANBERRY PUMPKIN BREAD

Makes 2 loaves

 

3 1/2 cups all-purpose flour

1 cup packed brown sugar

2 teaspoons baking soda

1 teaspoon baking powder

3/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 ground cloves

1 cup liquid egg substitute

1 (16-ounce) can whole cranberry sauce

1 (15-ounce) can pumpkin

1/3 cup vegetable oil or applesauce

1 tablespoon finely grated orange peel

 

Preheat oven to 350 degrees.

 

Spray two loaf pans with nonstick cooking spray. Mix first seven ingredients in a large bowl. In another bowl, mix remaining ingredients until well-blended. Stir into dry ingredients just until moistened. Pour into pans.

 

Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cool completely.

CRANBERRY WHEAT BREAD

Makes 2 loaves

 

2 envelopes active dry yeast

3/4 cup lukewarm cranberry juice cocktail

1 cup lukewarm milk

1 cup plain yogurt

1/4 cup melted butter

1/4 cup honey

1 cup canned whole

cranberry sauce

4 teaspoons salt

2 cups whole-wheat flour

1/2 cup wheat germ

5 to 6 cups all purpose flour

 

Thoroughly dissolve yeast in cranberry juice in a large bowl. Add milk, yogurt, butter, honey, cranberry sauce and salt. Stir in whole-wheat flour and wheat germ and beat until well-blended. Stir in enough all-purpose flour until a stiff dough is formed.

 

Turn dough out onto a heavily floured surface and knead until smooth and elastic, about 10 minutes.

 

Replace dough in bowl, grease top, cover and let rise in a warm place until double in bulk, about an hour.

 

Punch down dough and knead dough again. Cut into equal halves. Press each half out into a 9-inch square. Roll up each square tightly and place seam side down into a greased 9-by-5-by-3-inch loaf pan.

 

Let rise, covered, in a warm place until double in bulk, about 30 to 40 minutes.

 

Bake at 350 degrees 40 to 50 minutes or until loaf sounds hollow when thumped with finger. Cool bread in pans 10 minutes. Remove loaves to wire racks. Lay on side and cool completely before cutting into slices.

DELICIOUS CHICKEN

serves 4

1 pkg or small jar dried chipped beef

1 can cream of mushroom soup

4 boneless skinless chicken breast halves

1 c sour cream

garlic powder to taste

onion powder to taste

Preheat oven to 275 degrees. Line bottom of baking dish with dried chipped

beef. Place chicken on top of dried beef. Mix sour cream, undiluted cream

of mushroom soup, onion and garlic powders. Pour over the chicken, and

spread it around. Cook, uncovered, for 2 1/2 hours. Sprinkle with paprika.

EASY ITALIAN CHICKEN SANDWICHES

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"

FETTUCCINE WITH BRAISED ARTICHOKE SAUCE

Serves 4

1 lemon, halved

4 medium artichokes (about 2 pounds)

1/4 cup extra-virgin olive oil

1 medium onion, minced

3 medium garlic cloves, minced

1 (28-ounce) can whole tomatoes, drained and chopped, juice reserved

2 teaspoons minced fresh oregano leaves

Salt and freshly ground black pepper

1 pound fettuccine

Freshly grated Parmigiano-Reggiano cheese

 

Squeeze lemon halves into a large bowl of cold water and add lemon to bowl. Working with 1 artichoke at a time, bend back and snap off tough outer leaves. With a sharp knife, slice off dark green pointed tip of artichoke. Trim end of stem and use a vegetable peeler to peel outer layer of stem. Use peeler to remove any dark green leaf bases that may surround top of stem. Quarter artichoke lengthwise, leaving a small part of stem attached to each piece. Slide a small, sharp knife under the fuzzy choke and cut toward leaf tips to remove. Slice cleaned quarters into 1/4-inch-thick wedges and drop into bowl of cold lemon water. Repeat with remaining artichokes. Set aside.

 

Heat oil in large sautÚ pan. Add onion and sautÚ over medium heat until translucent, about 5 minutes. Drain artichokes and add to pan. Add garlic. Cook 1 to 2 minutes, stirring, until garlic is golden and artichokes are well coated with oil. Add 1 cup water, cover and simmer until most of liquid has evaporated. Add tomatoes and their juice, oregano, salt and pepper. Cover and simmer, stirring occasionally, until artichokes are tender, 30-40 minutes. Adjust seasonings.

 

When sauce is nearly done, bring 4 quarts water to a boil in a large pot. Add salt to taste; then add fettuccine. Cook until al dente and drain.

 

Toss fettuccine with artichoke sauce and mix well. Divide among individual bowls and serve immediately with grated cheese.

FREEZE AHEAD GARLIC MASHED POTATOES

20 medium Russet Potatoes

1 tablespoon Salt

2 teaspoons Garlic Powder

2 cups Sour Cream

1 cup Butter or Margarine

1 tablespoon Parsley

Peel and cube potatoes. Place into a large stock pot and just barely cover

with water. Add salt and garlic powder. (2-3 Tbsp. vegetable oil may be

added to discourage 'boiling over'). Boil potatoes for 20-30 minutes,

adding water if necessary, then drain water from potatoes. Mash potatoes

with egg beater or masher, adding sour cream, butter or margarine, parsley

and enough water or milk to make potatoes the desired consistency (fluffy,

not soupy).

To freeze: Cool potatoes completely. Pack potatoes into 2 cup freezer

containers, label and freeze up to six months.

To serve: Thaw potatoes overnight in refrigerator. Bake in preheated oven,

in a covered casserole at 350 degrees F for 30-40 minutes.

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

FRENCH CANADIAN MEAT PIE

(Tortiere)

2 lbs. ground pork

1/2 lb. ground beef

2 finely chopped onions

1 crushed garlic clove

1 tsp olive oil

1/4 tsp. ground cloves

1/2 tsp. savory

1/2 tsp. celery salt

1 cup water, salt & pepper

1/2 cup bread crumbs

Saute onions in olive oil. Add other ingredients. Cook on low heat for approx. 30 min. Line a 9" pie plate with pastry. Fill with meat mixture. Cover with top crust. Bake at 375 degrees F. for approx. 30 min. For a golden crust, brush pie top lightly with egg wash made by beating 2 eggs into 1/4 cup cream or milk. Makes two pies.

GETTING SAUCED FOR CHINESE NEW YEAR

February 6, 2002 Posted: 04:25:04 AM PST, THE ASSOCIATED PRESS

 

One healthful way to celebrate Chinese New Year is to adapt some low-fat traditions of Chinese cooking to tasty effect.

 

The Chinese Year of the Horse begins Tuesday (which is also Mardi Gras, but that's a horse of a different culture).

 

Easy Chinese sauce recipes can transform simple entrees into special-occasion dishes. The rich-tasting sauces, which can double as marinades, can be used with any steamed, broiled or grilled entree or vegetable.

 

There's a high proportion of vegetables and rice and a comparatively small proportion of meat in the traditional Chinese diet, according to the institute.

 

"An Asian diet high in vegetables and fruits significantly reduces the incidence of many types of cancer, especially those of the breast and colon, which are much higher in the United States than in China," says Dr. Ritva Butrum of the American Institute for Cancer Research.

 

Chinese cooking often calls for high-temperature processes such as stir-frying or grilling. Scientists have found that cooking muscle meats, beef and other red meats, chicken or fish at high temperatures produces carcinogens -- but they have also discovered that marinades offer protection against the formation of cancer-causing substances.

 

Chicken and red meats should be marinated several hours, turning several times during the process. Fish should be marinated up to two hours.

 

Discard marinades after precook usage. Mix a separate batch to use as sauces on entrees.

GINGER MASCARPONE ICEBOX CAKE

Serves 12

12 ounces gingersnap crumbs (about 2 1/4 cups, from about 40 Nabisco

gingersnaps)

5 tablespoons unsalted butter

8 ounces cream cheese, softened

1/2 cup low-fat yogurt

2/3 cup sugar

1/2 teaspoon pure vanilla extract

1/2 cup minced crystallized ginger

1 pound mascarpone cheese

1/3 cup heavy cream

 

Spray a 9-inch spring-form pan with non-stick cooking spray or butter it lightly. Dust pan with a little sugar and shake out any excess. In a medium bowl, combine gingersnap crumbs and butter, rubbing them together with your fingertips to combine thoroughly. Sprinkle half the crumbs over bottom of pan and pat down evenly; reserve the rest.

 

In a large bowl, with an electric mixer, whip cream cheese, yogurt, sugar, vanilla and ginger until smooth, scraping down sides. Add mascarpone and cream and whip until mixture is thoroughly combined and just holds peaks. Don't overwhip, or mixture may separate.

 

Carefully spoon half mascarpone mixture over crust, spreading evenly to edges of pan. Sprinkle half of remaining crumbs over mascarpone mixture in pan. Top with remaining mascarpone and finish with remaining crumbs. Gently tap pan on counter to eliminate any air bubbles. Cover with plastic wrap; refrigerate overnight. Serve cold.

HEARTY VEGETABLE STEW

10 medium Potatoes -- peeled & cubed

6 medium Carrots -- peeled & sliced

1 large Onion -- chopped

6 stalks Celery -- sliced

6 cubes Low-sodium Vegetarian Bouillon

1/4 cup Olive oil

1 can Cream of Mushroom Soup

10 cups Water

2 teaspoons Salt

1 teaspoon Black Pepper -- fresh ground

2 tablespoons Parsley -- dried or fresh

1/4 cup Cornstarch

1 cup Cold Water

In a Dutch oven sized pan, heat olive oil over medium heat, then add bullion

cubes, onion and celery. Simmer over medium-low heat until tender. Add

potatoes, carrots & mushroom soup and stir well. Then add 10 cups water and

seasonings, and stir well. Simmer over low-medium heat for about one hour

or until vegetables are tender. In a shake mixer, or a large cup, mix

cornstarch with cold water and slowly pour into simmering mixture, stirring

constantly until stew has thickened. Serve with dinner rolls on the side.

RF4RP

HOISIN STYLE SAUCE

Hoisin sauce is available in most supermarkets. The commercial version is a very thick mixture. Use it in a thinner consistency, suitable for a sauce to serve with entrees.

Makes 1 cup

 

1/4 cup prepared Hoisin sauce

3 tablespoons rice vinegar

1/4 cup nonfat, reduced-sodium chicken broth

1 tablespoon sesame seed oil

1 tablespoon peanut or canola oil

2 to 4 teaspoons minced, peeled, fresh ginger, or to taste

1 tablespoon reduced-sodium soy sauce

1 tablespoon orange juice

1 to 2 teaspoons Chinese-style mustard, or to taste

 

Place all ingredients in blender and puree until smooth. Mixture can be used as a marinade immediately.

 

Place mixture in shallow, wide pan and add chicken, fish or meat, turning pieces so all sides are coated.

 

Before using as a sauce, let mixture stand at room temperature for an hour, or covered and refrigerated up to one day to allow flavors to fully develop.

 

Heat mixture over medium heat until hot. Transfer sauce to pitcher. When ready to use, drizzle small amount of sauce in center of plates, place cooked chicken, fish, or meat on top and drizzle small amount of sauce over top.

HOT CHOCOLATE SOUFFLES

Makes 8 servings

 

About 2 tablespoons unsalted butter, softened, to butter souffle cups

About 2 tablespoons granulated sugar, to coat souffle cups

8 ounces bittersweet or semisweet chocolate, coarsely chopped

1 tablespoon unsalted butter

1 tablespoon flour

1/3 cup milk

3 egg yolks

1 teaspoon vanilla

4 egg whites

1/8 teaspoon cream of tartar

1/3 cup granulated sugar

2 to 3 tablespoons powdered sugar, for dusting (optional)

Lightly sweetened whipped cream

 

Butter bottom and sides of eight (6-ounce) souffle cups. To coat with sugar, fill one of them with the granulated sugar. Tilt cup and rotate it over the second cup, until sides are completely coated with sugar.

 

Pour excess sugar into second cup and repeat until all cups are coated with sugar. Discard excess sugar.

 

Melt chocolate in medium to large bowl set in pan of barely simmering water, stirring occasionally, until melted and smooth.

 

Remove from heat. Or melt in microwave on medium (50 percent power) about 31/2 minutes. Stir until smooth. Set aside.

 

Melt butter in small saucepan. Add flour and cook over medium heat, stirring constantly, one or two minutes. Gradually add milk, whisking briskly until mixture forms a smooth sauce. Continue cooking and whisking one to two minutes longer, or until sauce thickens. Remove from heat. Whisk in egg yolks and 1 teaspoon of the vanilla. Scrape sauce over the chocolate and whisk until blended. Set aside.

 

In a clean, dry, large bowl, beat egg whites with the cream of tartar at medium speed until soft peaks form when beaters are lifted.

 

Gradually sprinkle in granulated sugar and continue to beat on high speed until egg whites are stiff but not dry. Fold 1/4 of the whites into chocolate mixture to lighten it, then fold in remaining whites.

 

Divide mixture evenly among sugared cups, filling them up to 3/4 full. Souffles may be prepared to this point, covered, and refrigerated up to three days before serving.

 

Bake souffles on cookie sheet at 375 degrees until wooden skewer inserted into center tests moist but not completely gooey or runny, 15 to 17 minutes. Souffles will puff and crack before they are done.

 

Remove souffles from oven and lightly sift powdered sugar over tops. Serve immediately with whipped cream.

JOHNNY ROCKETS BLACK BEAN and CHIPOTLE SALSA

 

2 cups drained and rinsed black beans

1 cup tomato sauce

1/2 cup diced roasted red bell peppers

1/2 cup corn kernels

juice from one fresh lime

2 tablespoons fresh minced cilantro

1/2 to 1 tablespoon of chipotle peppers (in adobe sauce)

salt to taste

 

Mince the chipotle peppers very well, if you like a fiery hot salsa then use the full 1 tablespoon of chipotle peppers, if you prefer a mild salsa then back off and use just 1/2 a tablespoon. Once the chipotle peppers are minced well combine them with the tomato sauce and mix well. Add the tomato mixture to the black beans, corn, roasted red bell peppers, cilantro and lime juice and mix well. Let the salsa rest for at least 2 hours under refrigeration before serving. Makes 4 cups

MEDITERRANEAN CHICKEN WINGS

10 chicken wings

3 tablespoons Kikkoman Soy Sauce

1-1/2 teaspoons balsamic vinegar

1 teaspoon dried basil leaves, crumbled

1 teaspoon olive oil

Disjoint chicken wings; discard tips. Combine soy sauce, vinegar, basil and

olive oil in large bowl. Add chicken; stir to coat all pieces well. Arrange

pieces, side by side, on large rack on foil- lined baking sheet. Bake in

400║F. oven 25 minutes. Turn pieces over; bake 25 minutes longer, or until

chicken is no longer pink near bone.

For Spicy-Garlic Wings: To 3 Tbsp. Kikkoman Soy Sauce add 3 cloves garlic,

pressed, 1-1/2 teaspoons hot pepper sauce and 1/4 teaspoon ground red pepper

(cayenne); pour over 10 chicken wings, disjointed, in large plastic food

storage bag. Press air out of bag; close top securely. Marinate 30 minutes,

turning bag over occasionally. Remove pieces from marinade, arrange on rack

and bake as directed above.

For Asian Wings: To 3 Tbsp. Kikkoman Soy Sauce add 1 teaspoon grated fresh

ginger root and 1/2 teaspoon onion powder in large bowl. Add 10 chicken

wings, disjointed, and stir to coat all pieces well. Arrange on rack and

bake as directed above. Makes 5 to 6 appetizer servings

 

 

MOCHA BARS

Makes 32 bars

For cake:

Non-stick spray

2 cups flour

1 cup sugar

1 1/2 teaspoons baking soda

1 1/4 teaspoons baking powder

4 tablespoons cocoa

1 cup low-fat mayonnaise (not non-fat)

1 cup cold water

For icing:

3 tablespoons hot strong coffee

3 tablespoons cocoa

1/2 teaspoon vanilla

1 1/3 cups confectioners' sugar

 

Preheat oven to 350 degrees. Spray a 9-by-13-inch pan with non-stick spray. In a large bowl, sift together flour, sugar, baking soda, baking powder and cocoa. Separately, whisk together mayonnaise and water. Add mayonnaise mixture to dry ingredients; stir to combine. Spread mixture in baking pan. Bake 20 to 25 minutes, until cake springs back when touched gently and a toothpick inserted in center comes out clean. Let cool in pan on rack.

 

To make icing: In a small bowl, stir coffee and cocoa. Add vanilla and sugar, whisk until smooth. Pour warm icing over cake and quickly spread it. When icing is set, cut into bars.

MONSTER COOKIES

4 medium Eggs

1 pound Brown Sugar

1 1/3 cups Sugar

1 1/2 teaspoons Vanilla

2 teaspoons Corn Syrup

3 teaspoons Baking Soda

3/4 cup Margarine

1 pound Peanut Butter

8 cups Quick Cooking Oats

1 cup Chocolate Chips

1 cup M&M's plain chocolate candies

Mix in order of ingredients. Drop by spoonfuls onto greased cookie sheet.

Flatten with fork. Bake 12 minutes at 350 degrees F. Do not overbake!

(These cookies contain NO flour. They may be baked as bar cookies)

MOROCCAN STUFFED ARTICHOKES

Makes 6 appetizer servings

2 tablespoons white rice

6 large artichokes, uncooked

1 lemon

2 tablespoons olive oil, divided use

1/3 cup minced onion

1/4 pound lean ground beef (about 1/2 cup)

1 medium garlic clove, minced

1/4 cup chopped cilantro

1/4 teaspoon sweet paprika

1/4 teaspoon ground cumin

1/8 teaspoon ground cinnamon

1/8 teaspoon ground ginger

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

4 fresh or canned plum tomatoes, chopped

2 garlic cloves, sliced

1/8 teaspoon turmeric

 

In small saucepan, add rice to 1 cup of boiling salted water; boil uncovered for 10 minutes. Rinse with cold water. Drain well. Transfer to a medium bowl.

 

Cut stems off artichokes and remove lower circle of leaves. Rub with a cut half lemon. Using a melon ball cutter, remove chokes and small purple leaves from centers of artichokes. Rub with lemon. Place artichokes in a bowl of water with juice of remaining lemon half.

 

Heat 1 tablespoon oil in a small skillet, add onion and cook over medium-low heat 4 or 5 minutes. Add beef and sautÚ, stirring to crumble meat, about 4 minutes, or until meat changes color. Remove from heat. Add minced garlic, cilantro, paprika, cumin, cinnamon, ginger, salt and pepper; mix well. Add to rice; mix well.

 

Sprinkle artichoke bottoms with more salt and pepper. Spoon stuffing into artichoke bottoms. Spoon remaining tablespoon oil into a Dutch oven or wide casserole and add artichokes. Add tomatoes, garlic, turmeric, a pinch of salt and pepper and 1 cup water to pan. Bring to a simmer. Cover and cook over low heat about 30 minutes, until artichokes are tender. Serve hot with a little tomato from pan spooned over each artichoke.

 

NEW YEAR FISH SALAD

(Yu sheng)

Serves 6

1/2 cantaloupe or 1/4 honeydew melon

1 grapefruit

1/4 cup thinly sliced sweet pickled ginger

1 medium carrot, shredded

3- inch wedge ( 1/4 pound) jicama, shredded

3 to 4 tablespoons cooking oil

1 teaspoon sesame oil

3 tablespoons plum sauce

6 ounces salmon fillet

6 ounces cooked firm white fish fillet, such as sea bass

1 tablespoon lime juice

1 tablespoon cooking oil

1/2 teaspoon white pepper

1/4 cup chopped roasted peanuts

1 tablespoon sesame seeds, toasted (see Note)

1 green onion, slivered

 

To prepare salad mixture: Peel and seed melon and cut into crescents. Segment grapefruit by cutting away the peel and white pith; cut and lift out segments. In a bowl, combine melon, grapefruit, ginger, carrot and jicama.

 

To prepare dressing: Combine cooking oil, sesame oil and plum sauce in a small bowl.

 

Remove skin and any bones from fish. Thinly slice fish across the grain to make pieces about 1 by 2 inches. Fan slices on a serving platter, alternating pink and white fish.

 

In a small bowl, combine lime juice, oil and white pepper. Drizzle lime juice mixture over fish. Mound salad mixture in center of fish. Spoon dressing over the salad. Garnish with peanuts, sesame seeds and green onion.

 

Note: Place sesame seeds in a small frying pan over medium heat; cook, shaking pan continuously, until lightly browned, 3 to 4 minutes. Immediately remove from pan.

ORANGE JELLO

1/2 C. sugar (can use less)

1 small can (8 oz.) crushed pineapple, undrained

1 small box orange Jell-O

1 can (either size - depending on how many you like) mandarin oranges,

drained

8 oz. cream cheese

1 6 oz. bottle apricot baby food

8 oz. Cool Whip, thawed

In a saucepan, combine sugar, pineapple, Jell-O and oranges. Heat to

dissolve and cool. In a bowl, combine and mix the cream cheese and baby

food. Add the cooled Jell-O mixture to the cream cheese mixture and mix.

Fold in the Cool Whip. Refrigerate a few hours before serving.

ORIGINAL CHICKEN WINGS

(5 kinds)

3 lbs. Chicken Wing Drumettes

1 cup Coca-Cola

1 cup Catsup

1/4 cup Butter

Put wings in baking dish. Mix ingredients and pour over them. Bake in a 325

F. oven approximately 1 hour.

Hot Wings

3 lbs. Chicken Wing Drumettes

1 cup medium Picante Sauce

2/3 cup firmly packed light brown sugar

1/4 cup Frozen orange juice concentrate, thawed

3 tbsp. minced onion

1/4 tsp. garlic salt

In a 13x9x2 inch baking dish, place drumettes in a single layer. Bake covered at 375 F. for 45 min.; drain. Combine remaining ingredients in saucepan. Bring Salsa to boil; simmer uncovered 15 min. Pour sauce over drumettes & bake 45 minutes longer.

Teriyaki Wings

1/3 cup Lemon juice

1/4 cup Catsup

1/4 cup Soy sauce

1/4 cup Vegetable oil

2 tbsp. Brown sugar

1/4 tsp. Garlic powder

1/4 tsp. Pepper

3 lb. Chicken wing drumettes

Combine all ingredients; mix well; add chicken. Cover and refrigerate at least six hours or overnight, turning occasionally. Preheat oven to 375 degrees. Arrange chicken on rack in aluminum-fool-lined shallow baking pan. Bake 40 to 45 minutes, basting occasionally with marinade. Refrigerate leftovers.

Sweet & Sour Wings

3 lbs. Chicken wing drumettes

Garlic Salt

Corn Starch

2 Beaten eggs

3/4 cup Sugar

1/2 cup Chicken broth

4 tbsp. Catsup

4 tbsp. Soy sauce

1/4 cup Vinegar

Cook wings in water (to cover) to make broth. Sprinkle chicken wings with garlic salt. Let stand one hour. Roll in cornstarch, then in beaten egg. Fry until brown and crisp. Put in single layer in flat pan. Make sauce with rest of ingredients, including broth. Cook until sugar melts, then pour over chicken wings. Bake at 325 F. one hour. Baste and leave uncovered during last 15 minutes.

Mexican Wings

1/2 cup Corn oil

1/4 cup Chili powder

1 tsp. Oregano

1 tsp. Ground cumin

12 oz. Tortilla corn chips

1 lb. Chicken wing drumettes

Preheat oven to 350F. In a small bowl, whisk together the oil, chili powder, oregano, and cumin. Blend well. Pulverize the tortilla chips in a food processor. Pour into a shallow bowl. Dip the chicken pieces in the seasoned oil; then dredge in the ground chips to coat. Set on a foil-lined baking sheet and bake for 45 minutes, until browned and crisp outside and tender inside. Serve hot.

PARTY CHICKEN

6 chicken breasts

2 cans cream of celery or cream of mushroom soup

1/4 cup sour cream

1/4 cup flour

6 strips bacon

1 package dried beef

Arrange dried beef on bottom of greased crock pot. Wrap each piece of chicken

with strip of bacon and place on top of dried beef. In small bowl mix soup,

sour cream and flour. Pour over chicken. Cover and cook on low for 8 to 10

hours, or 3 to 5 hours on high. Serve over rice or noodles.

PASTA WITH FAST SAUSAGE RAG┘

Serves 4

1 tablespoon extra virgin olive oil

1 medium onion, chopped

1/2 pound Italian sausage, removed from casing if necessary

1 cup milk

1/4 cup tomato paste

Salt and pepper

1 pound pasta

At least 1/2 cup freshly grated Parmesan.

 

Set a large pot of water to boil for pasta. Put oil in a 10-inch skillet and turn heat to medium; a minute later, add onion. Cook, stirring occasionally, until onion softens, about 5 minutes. Add sausage in bits and turn heat to medium high. Cook, stirring infrequently, until sausage is nicely browned, 5-10 minutes.

 

Add milk and tomato paste, along with salt and pepper; stir and simmer about 5 minutes, or until thickened but not dry. Keep warm if necessary and, if it becomes too thick, add a little more milk, water or chicken stock.

 

Meanwhile, salt the pot of water and cook pasta. When pasta is tender but not mushy, drain it. Toss with sauce and Parmesan, taste, adjust seasoning and serve.

PEARLS OF RICE

Makes 24

1 cup glutinous rice

2 dried black mushrooms

1 1/2 pounds ground pork

1/4 cup chopped water chestnuts

3 tablespoons minced Sichuan preserved vegetable, (see Note)

2 tablespoons chopped green onion

1 tablespoon minced ginger

2 teaspoons chopped cilantro

1 tablespoon sesame oil

1 teaspoon salt

1/2 teaspoon white pepper

1 egg

 

Soak rice in water to cover for 2 hours.

 

Soak mushrooms in warm water to cover until softened, about 20 minutes. Drain. Discard stems and mince caps.

 

Place mushrooms in a bowl with remaining ingredients; mix well. With wet hands, roll the meat mixture into 24 balls, using 2 tablespoons for each serving. Roll each ball in rice to coat completely. Arrange meatballs, without crowding, on two heat-proof dishes.

 

Prepare a wok for steaming. Steam meatballs, one dish at a time, over high heat until pork is cooked through, about 25 minutes. Cut to test for doneness.

 

Note: Sold in jars at Asian grocery stores.

PLUM SPICE CAKE

2 cups self-rising flour

2 cups sugar

3 eggs

1 cup vegetable oil

2 (4-ounce) jars plum baby food

1 teaspoon cloves

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 cup chopped nuts

1 teaspoon vanilla

 

Preheat oven to 350 degrees. Mix all ingredients together. Do not use electric mixer. Stir as little as possible, just until well blended. Bake in greased and floured tube or bundt pan. Bake for 1 hour, testing at 50 minutes. Remove from pan after 5 minutes.

PORK TENDERLOIN SOUTHERN STYLE

2 tsp. olive oil

1/2 small onion, finely chopped

1 jalapeno pepper, seeded and finely chopped

1 clove garlic, finely chopped

1/4 cup molasses

1/4 cup cider vinegar

2 Tbsp. Dijon mustard

2 tsp. reduced-sodium soy sauce

2 3/4-lb. pork tenderloins, trimmed of fat

freshly ground black pepper to taste

Preheat oven to 425 degrees F. In a medium-sized saucepan, heat 1 tsp. of

the oil over medium heat. Add onions, jalapenos and garlic; sautÚ until

softened, 2 to 3 minutes. Add molasses, vinegar, mustard and soy sauce;

reduce heat to low and simmer, stirring occasionally, until quite thick,

about 7 minutes. Rub tenderloins generously with black pepper. Heat the

remaining 1 tsp. oil in a medium-sized ovenproof skillet over medium-high

heat. Add the tenderloins and cook, turning, until well browned on all

sides, 2 to 3 minutes. Brush the pork generously with some of the barbecue

sauce. Place the skillet in the oven and roast for 7 minutes. Turn over the

tenderloins and brush them with remaining sauce and roast for 7 to 8 minutes

more, or until the internal temperature is 160 degrees F. Let the pork rest

for 5 minutes. Carve into 3/4-inch-thick slices and serve.

PORK TENDERLOIN WITH BING CHERRIES AND MINT

Makes 6 servings

1 teaspoon ground cinnamon

1 teaspoon ground allspice

1 teaspoon ground coriander

1/8 teaspoon freshly grated or ground nutmeg

1/8 teaspoon powdered ginger

2 pork tenderloins (about 1 pound each)

2 tablespoons reduced-sodium soy sauce

2 tablespoons olive oil

1/4 cup creme de cassis (black currant liqueur)

1/2 cup pitted Bing cherries

1/2 cup beef demi-glace

11/2 teaspoons chopped fresh mint

2 tablespoons unsalted butter, cut into pieces

Salt and freshly ground black pepper

 

Combine the cinnamon, allspice, coriander, nutmeg and ginger in a small bowl and stir to mix. Sprinkle half of the spice mixture evenly over a piece of plastic wrap or wax paper slightly longer than the tenderloins. Brush both pieces of pork all over with the soy sauce, then roll 1 of the tenderloins in the spices to coat it evenly. Repeat with the remaining spice mix and the second tenderloin, then wrap each well in plastic wrap and marinate in the refrigerator for at least 6 hours or overnight.

 

Just before cooking the pork, preheat the oven to 375 degrees.

 

Heat the olive oil in a large ovenproof skillet over medium-high heat. Discard the plastic from the pork and brown the tenderloins on all sides, 4 to 5 minutes total. Transfer the skillet to the oven and bake until just a touch of pink remains in the center of the pork (about 150 degrees internal temperature), 12 to 15 minutes.

 

Take the pork from the oven and set the tenderloins aside on a cutting board to rest, covering them with foil to keep warm. Add the cassis to the skillet (use a hot pad to hold the skillet's piping-hot handle) and cook over medium-high heat for about 1 minute, stirring to lift up cooked bits stuck to the bottom. Add the cherries, demi-glace and mint. Bring to a boil and boil until reduced by about half, 2 to 3 minutes. Take the skillet from the heat and whisk in the butter until it has smoothly melted into the sauce. Season the sauce to taste with salt and pepper.

 

Cut the pork tenderloins on the diagonal into slices about 1 inch thick. Arrange the slices, slightly overlapping, on warmed individual plates. Pour the cherry-mint sauce over the pork and serve.

PORTOBELLO AND POLENTA LASAGNA

Serves 10

For roasted red bell pepper sauce:

2 red bell peppers

3 cloves garlic, chopped

3 to 4 tablespoons olive oil

Salt

For lasagna:

2 quarts water

1 1/2 teaspoons salt

2 cups coarse cornmeal (polenta)

1 cup chopped fresh basil

3/4 cup sun-dried tomato bits

1/2 cup nutritional yeast flakes, optional

4 tablespoons chopped garlic, divided use

1 pound sliced portobello mushrooms

3 tablespoons extra-virgin olive oil, divided use

Salt and pepper

8 ounces baby spinach

8 tomatoes

 

To make roasted red bell pepper sauce: Grill, broil or roast peppers until blackened. Place in a paper bag and allow to ``weep'' for 30 minutes. Peel off skins. Cut peppers in half. Remove seeds and veins and puree pepper halves in blender with garlic and olive oil until a sauce consistency is achieved. Salt to taste.

 

To make lasagna: Boil water in a heavy-bottomed 4-quart pot. Add salt, then gradually stir in cornmeal, whisking so that it does not lump up. Turn heat to a low simmer and stir every few minutes. Cook 20 to 30 minutes until grains are tender and mixture is thick. Add basil, tomato bits, nutritional yeast, if using, and 2 tablespoons chopped garlic. Simmer another minute, then pour into a large, oiled jelly roll pan (a cookie sheet with sides). Allow to cool completely; refrigerating will speed this process.

 

When polenta is cool enough to handle, it should be fairly firm. Cut into three equal pieces, horizontally.

 

While polenta is cooling, prepare vegetables. Toss sliced mushrooms with 2 tablespoons olive oil. Salt and pepper to taste. Spread on another cookie sheet and bake about 15 minutes, until browned and sizzling. Toss spinach with remaining tablespoon of oil and season with salt and pepper.

 

Roast tomatoes over burner or under broiler until blackened. Chop, blackened skin and all, then place in saute pan with remaining 2 tablespoons garlic, and salt and pepper. If tomatoes are not especially sweet, a teaspoon or two of sugar can be added. Simmer 5 to 10 minutes.

 

Preheat oven to 375 degrees.

 

To assemble lasagna, remove 2 polenta pieces from sheet and center remaining piece in sheet pan. Layer portobello slices on top. Then add another layer of polenta. Top that layer with spinach and roasted tomato sauce. Finish with final layer of polenta. Bake 30 minutes. To serve, cut into individual portions and top with roasted red bell pepper sauce.

PRUNE NUT BREAD

3 eggs

2 cups sugar

1 cup cooking oil

1 jar Junior baby food pureed prunes

2 teaspoons baking soda

1 cup buttermilk

2 cups plus one tablespoon flour

1 teaspoon cinnamon

1 teaspoon salt

1/4 teaspoon ground pepper

1 cup chopped nuts

 

Preheat oven to 325 degrees. Mix eggs, sugar, oil and prunes well. Set aside. Dissolve baking soda in buttermilk. Add buttermilk and remaining ingredients to prune mixture. Stir well. Pour into a greased loaf pan and bake 1 hour.

 

 

 

 

PUMPKIN CHEESECAKE BARS

Makes 32 bars

Crust:

Non-stick spray

20 whole graham crackers (1 cellophane package)

2 tablespoons sugar

1/4 teaspoon salt

5 tablespoons unsalted butter, melted

Filling:

1 1/2 pounds cream cheese at room temperature (three 8-ounce packages)

1 cup light brown sugar

3/4 teaspoon cinnamon

1/2 teaspoon ground ginger

Pinch ground nutmeg

3 tablespoons flour

4 large eggs, room temperature

2 teaspoons vanilla

1 (15-ounce) can pumpkin puree

 

Preheat oven to 450 degrees. Spray pans with non-stick spray. Grind graham crackers, sugar and salt in food processor. Add melted butter and process until moist. Press evenly into bottom of pan, packing crumbs tightly with fingers. Set aside.

 

With an electric mixer on high speed, combine cream cheese, brown sugar, cinnamon, ginger, nutmeg and flour until very smooth. On low speed, add eggs, one at a time, mixing after each one. Add vanilla. Add pumpkin puree and stir until just combined.

 

Put pan onto a baking sheet. Pour filling into crust. Bake 10 minutes, then without opening oven door, reduce heat to 200 degrees. Bake until perimeter is set but center is still a bit jiggly, about 50 minutes to 1 hour. As soon as cheesecake is out of oven, run a sharp knife around edges of pan to loosen cake. Cool completely on wire rack. Cover with plastic wrap and refrigerate at least 6 hours or overnight before cutting into bars.

ROASTED ARTICHOKES

Serves 4

Olive oil as needed

4 to 6 artichokes

Juice of 1 large lemon

Salt and freshly cracked pepper

4 thyme sprigs

2 bay leaves

2 tablespoons dry white wine or water

 

Preheat oven to 400 degrees. Lightly oil a gratin dish large enough to hold artichokes in a single layer. Trim stems and remove tough outer leaves. Slice off top third of artichokes. Cut artichokes into sixths and remove fuzzy chokes with a paring knife. As you work, drop artichokes into a bowl with lemon juice and water to cover. When all are done, drain, pat dry with a towel and toss with enough oil to moisten well. Season with salt and pepper to taste. Place in prepared dish with thyme sprigs, bay leaves and wine. Cover with wax paper, then foil. Bake 35 minutes, then uncover and bake until crisped around edges and beginning to brown, about 25 minutes more. Serve plain, with mayonnaise or spooned over a bowl of polenta with thin shavings of Parmesan.

SOUP BOWLS

(Trenchers)

1 loaf Rhodes (tm) bread dough, thawed but still cold

1 egg, beaten

Cut loaf into thirds. Form each third into a ball. Place on baking sheet

that has been sprayed with non-stick cooking spray. Brush with egg. Cover

with sprayed plastic wrap, and let rise until double. Remove wrap and bake

at 350 degrees F for 25 minutes or until golden brown. Cool and slice off

top. Hollow out bread and fill with favorite dip or soup. For larger bowls,

cut loaf in half. Hope that helps.

SPINACH ARTICHOKE DIP

Pre-heat oven to 350 degrees

1 - 10 oz. pkg. frozen Chopped Spinach - Thaw and drain well - squeeze the

water out of it! [] Spike suggests you use your potato ricer for this. []

1 - 14 oz. can of artichoke hearts - (not pickled) - drain well and chop finely

1/4 cup mayo light

1/2 cup fat free sour cream

1/2 cup Parmesan cheese

1 cup Mozzarella cheese - grated

1/4 tsp pepper

1 tsp. lemon juice

1/4 cup Parmesan cheese

In medium bowl - combine up to lemon juice- Pam spray 9x9 or larger pan.

Pour into pan. Top with 1/4 cup Parmesan cheese and more mozzarella

if you like. Cover - use foil if you don't have a lid for the pan. Bake for 30 to 35 minutes (check - when center is bubbly it is done) in 350 oven on middle rack.

Serve with Pita triangles, tortilla triangles that have been buttered and

baked until crisp, nachos, crackers, or pumpernickel bread.

SPINACH DIP III

2 cups Real Mayonnaise

1/2 to 3/4 pkg. chopped frozen spinach

1 tsp. salt

1 tsp. Accent

1/2 tsp. pepper

Garlic Powder to taste.

2 or 3 tsp. chopped chives

8 oz. cream cheese.

Combine all ingredients together in the blender and blend until mixed well.

SPINACH DIP IV

3 - 8 oz. packages frozen spinach

2 packages dried vegetable soup mix

1 can water chestnuts, chopped

1 small sweet onion

1 tsp. garlic powder

1 tsp. lemon juice

2 cups sour cream

2 cups mayonnaise

1 round loaf of pumpernickel bread

Thaw spinach and squeeze in a colander to drain thoroughly. Mix with remaining ingredients (except bread) and refrigerate for at least 3 hours to allow flavors to blend. Hollow out pumpernickel loaf and spoon in mixture to fill loaf. Serve with an assortment of crackers or small pieces of pumpernickel. Refill loaf with more dip as needed.

STICKY WINGS

5 lbs. wings, cut apart, discard tips

1 cup soy sauce

1 cup sugar

1 tbsp. garlic powder

Mix soy sauce, sugar, and garlic powder in a container or sealable plastic

bag. Add wings, mix together, and marinate for 2--24 hours. Place wings in

single layer in baking pan, bake at 375 degrees for about 45 minutes.

 

SUGAR COOKIES WITH ROCK SUGAR BORDERS

Makes 40 cookies

 

1 cup unsalted butter, at room temperature (2 sticks; see note)

1/2 cup granulated sugar

2 cups all-purpose flour, sifted

2 egg yolks, lightly beaten

1/2 cup raw or crystal sugar, clear or golden (see note)

Cream the butter and sugar together in a bowl of an electric mixer until light and fluffy, about 2 minutes. Add the flour; mix lightly on low speed, so as not to overwork the flour.

 

Divide the dough into 2 portions. For long rectangular "finger" cookies, form each portion into a smooth square, about 41/2 by 41/2 inches and about 1 inch thick. For round cookies, form each portion into a firm roll about 12 inches long and 1 to 11/2 inches in diameter. Wrap the dough tightly in plastic wrap; refrigerate for at least 2 hours and up to 3 days. (The dough may be frozen at this stage, wrapped securely, for up to 4 months. Thaw it overnight in the refrigerator without removing the wrapping before proceeding with the recipe.)

 

Preheat oven to 350 degrees. Line two heavy, not nonstick, baking sheets with parchment paper. Work with 1 portion of dough at a time, leaving the other in the refrigerator. Brush the first slab or cylinder of cold dough with the lightly beaten egg yolks, coating all sides, corners and crevices. Spread the raw sugar on a flat plate; press or roll the dough in the sugar to coat all of the surfaces. Use your hand to press sugar into any slight hollows; it should cover the dough in a single, even layer. Gently brush off any excess sugar.

 

With a long, thin-bladed knife, slice the dough into 3/8-inch-wide slices. Lay them 3/4 inch apart on baking sheets. If slicing from a log, rotate the log every few slices to avoid flattening the roll on any one side.

 

Bake 12 to 18 minutes, or until the bottoms are just barely beginning to color and the sugar borders are turning just slightly golden. Cool the cookies on the baking sheets 10 minutes; carefully transfer to wire racks to cool completely. Repeat with the remaining portion of dough. The cookies may be stored up to 1 week, in an airtight container, at room temperature.

 

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

 

Note: Raw sugar, also called turbinado, is sold as large, tan crystals at many supermarkets and natural food stores. -- From "In the Sweet Kitchen," by Regan Daley

SWORDFISH STEAKS BROILED

WITH MAITRE D'HOTEL BUTTER

Serves 4

 

4 teaspoons maitre d'hotel Butter (recipe follows)

4 swordfish steaks, 1 inch thick (6 ounces each)

Prepare maitre d'hotel butter.

 

Preheat broiler.

 

Place swordfish on rack in broiling pan. Spread 1/2 teaspoon maitre d'hotel butter on each side of each fish steak.

 

Place pan in broiler, 4 inches from heat source. Broil swordfish, without turning, until just opaque throughout, eight to 10 minutes.

 

Spoon pan juices over fish to serve.

 

MAITRE D'HOTEL BUTTER

 

1/2 cup butter or margarine (1 stick), softened

2 tablespoons chopped fresh parsley

1/4 teaspoon freshly grated lemon peel

1 tablespoon fresh lemon juice

 

In medium bowl, beat butter with wooden spoon until creamy. Beat in parsley, lemon peel and juice; blend well. Transfer flavored butter to waxed paper and shape into log about 6 inches long; wrap, twisting ends of waxed paper to seal.

 

Flavored butters can be refrigerated up to two days, or frozen up to a month.

 

To serve, cut into 1/2-inch-thick slices.

Variations:

 

TO MAKE HERB BUTTER: As above, but omit parsley and lemon juice; to 1/2 cup butter add:

 

2 tablespoons chopped fresh tarragon, dill or chives

1/4 teaspoon freshly grated lemon peel

1/8 teaspoon coarsely ground black pepper (Good on beef, chicken and fish.)

 

TO MAKE PESTO BUTTER: As above, but omit parsley, lemon peel and lemon juice; to 1/2 cup butter add:

 

3 tablespoons freshly grated Parmesan cheese

2 tablespoons chopped fresh basil

1 teaspoon coarsely ground black pepper

 

(Good on beef, veal and chicken.)

 

TO MAKE JALAPENO BUTTER: As above, but omit parsley and lemon juice; to 1/2 cup butter add:

 

4 green onions, white part only, finely chopped

2 tablespoons finely chopped fresh cilantro

1 jalapeno chili, seeded and minced

2 teaspoons fresh lime juice

 

(Good on pork, chicken and fish.)

TERIYAKI PORK TENDERLOIN

1 tablespoon grated fresh ginger *dried ground ginger

2 cloves garlic -- minced

2 green onions -- chopped *minced onion

1/4 cup soy sauce

2 tablespoons honey

1 tablespoon rice wine vinegar *red wine or regular vinegar

1/2 tablespoon Asian sesame oil * olive oil

1 tablespoon vegetable oil

1 teaspoon cornstarch

1 tablespoon water

2 pounds pork tenderloin (2 tenderloins)

2 tablespoons toasted sesame seed *added to the marinade

*substitutions that work well

1. Stir together ginger, garlic, green onions, soy sauce, honey, rice-wine

vinegar, oils, cornstarch, and the water. Whisk until smooth.

2. Trim any fat from pork tenderloins and place pork in a shallow roasting

pan. Pour marinade over pork and marinate 1 hour to 2 days in the

refrigerator. From time to time, turn pork tenderloins to be sure they

marinate evenly.

3. About 1 hour before serving, preheat oven to 350 degrees F. Drain off

marinade and sprinkle pork with toasted sesame seed. Cook until medium (40

to 45 minutes; about 140 degrees F on an instant-read thermometer).

4. To serve, slice pork thinly across grain of meat.

NOTES : Let the tenderloin sit in the roasting pan in its marinade for up to

48 hours. Then simply roast in the oven, slice, and serve. This same

marinade also enhances shrimp, chicken, scallops, or beef.

THAI CURRY NOODLES FOR A CROWD

Serves 8

3 cups snow peas or sugar snap peas, trimmed of fibrous ends

1 pound Shanghai wheat noodles (fresh noodles found in refrigerator case of

Asian markets)

4 tablespoons canola oil

1 tablespoon peanut oil

4 eggs, lightly beaten

2-3 tablespoons prepared Thai curry paste, depending on how spicy you like it

1 (14-ounce) can coconut milk

5 tablespoons lime juice

5 tablespoons Thai fish sauce (nam pla )

1 1/4 pounds skinless, boneless chicken thighs, cut into bite-size pieces

1 1/2 cups Chinese chives or regular chives

3 cups mung bean sprouts

2 red bell peppers, cored, seeded and julienned

4 heads bok choy, well cleaned and julienned

Chopped cilantro, for garnish

 

Fill a large bowl with water and add ice. Place snow peas in a covered bowl with about 1/4 cup water and cook in microwave until tender-crisp, about 3 minutes. (You may have to work in batches.) Strain peas and plunge into ice water. When cold, remove, drain and set aside. Add more water and ice to bowl, and reserve.

 

Bring a large pot of salted water to a boil. Because fresh noodles often come coiled, it's best to loosen them with your fingers before dropping them into boiling water. Then cook until al dente, about 5-7 minutes. Drain noodles and transfer to ice water. Allow to cool. Drain and transfer to a bowl. Toss with canola oil and set aside.

 

Heat peanut oil in a 14-inch wok over medium heat. Add beaten eggs and cook until omelet is set. Transfer to a plate, cool, then cut into bite-size pieces.

 

Wipe wok, then heat over medium-high heat. Add curry paste, coconut milk, lime juice and fish sauce; stir to blend. Add chicken; simmer until just cooked, about 5-7 minutes. Add reserved noodles, chives, bean sprouts, bell pepper, bok choy, snow peas and omelet strips. Toss to coat noodles and heat fully, about 3 minutes. Correct seasonings; add chopped cilantro and serve.

 

 

VERY RICH HOT CHOCOLATE

This is decadently rich! Demitasse portions are advised. This recipe brings out the special flavor characteristics of chocolate.

Makes about 6 demitasse servings

 

3 ounces semisweet or bittersweet chocolate, chopped into small pieces

3/4 cup boiling water

3/4 cup milk

 

Place chocolate in small saucepan. Pour a little of the boiling water over chocolate and stir until melted. Add rest of boiling water along with the milk.

 

Heat mixture, whisking constantly, until hot but not boiling. For best flavor and texture, avoid exceeding 180 degrees. Serve immediately or set aside and reheat gently before serving.

WHEN TRUE RAG┘ IS TOO HARD TO DO

GROUND MEAT PROVIDES SHORTCUT, BY MARK BITTMAN

New York Times

 

True rag¨ is a magnificent pasta sauce, a slow-simmered blend of meat, tomatoes and, usually, milk. The real thing takes hours, for the meat must become tender and contribute its silkiness to the sauce, the tomatoes must dissolve and the milk must pull the whole thing together.

 

But a reasonable approximation of rag¨ can be produced using ground beef or pork or, even better, prepared Italian sausage. Using ground meat is a shortcut to the tenderness traditionally achieved through slow cooking, and sausage has the added advantage of being pre-seasoned, usually with garlic, fennel and perhaps a hint of an herb or two. With tomato paste in place of whole tomatoes, the cooking time after browning the meat is negligible. In fact, this becomes one of those sauces that you can start and finish in the time it takes to boil a pot of water and cook pasta in it, and its lovely rose color and deep flavor belie the amount of labor invested.

 

In Emilia-Romagna, rag¨'s place of origin, it is almost invariably served over fresh egg pasta. But the sauce is also excellent over dried pasta, especially cut pasta of unusual shapes like twists, bells or bow ties.

 

There are a couple of options here. For added complexity, reduce a cup of dry white wine in the meat-onion mixture until it is almost dry before adding the tomato paste and milk. (There are conflicting reports as to whether this is traditional, and the difference is subtle, but if the wine is already open, it's worth it.) If you prefer plain ground beef to sausage, it still will produce a good sauce, but it is best if the meat has a fairly high fat content, up around 25 percent.

WHY CUPID CRAVES CHOCOLATE

February 6, 2002 Posted: 04:25:04 AM PST

By ALICE MEDRICH, LOS ANGELES TIMES

 

Once upon a time, in mid-February, naked, blood-smeared boys chased virgins through the fields, lashing them playfully with strips of goatskin.

 

At the end of the fifth century, Pope Gelasius took steps to eradicate the pagan feast of Lupercalia with its erotic fertility rites and bloody boys. He proposed a more dignified celebration of love named for the martyred Bishop Valentine.

 

Imprisoned for helping young lovers marry in wartime against the explicit wishes of Emperor Claudius II, Valentine fell in love with his jailer's blind daughter and miraculously restored her sight -- or so goes the tale.

 

On the eve of his execution, he wrote his last note to her and signed it "from your Valentine," thus with a stroke of his pen adding a page to the history of love.

 

Chocolate was as yet unknown in Europe. On the other side of the world, Mayan couples and their ancestors had been exchanging cocoa beans and drinking chocolate in wedding ceremonies for centuries.

 

A thousand years after Valentine's death, Cortes landed in Mexico, tasted chocolate for the first time and discovered that the Aztec emperor Moctezuma sipped thick, chili-laced chocolate for strength before visiting his wives and concubines.

 

By the 17th century, chocolate was the rage in Europe, an exotic imported luxury enjoyed by the aristocracy. It was believed to aid digestion, nourish the weak, stimulate the brain and generally cure what ailed one.

 

Chocolate also was considered a powerful aphrodisiac.

 

Later, cheaper drinking chocolate became available to the masses, and the first solid chocolate bar was invented.

 

In the 19th century, mass-produced valentine cards took Victorian England by storm. Likewise, Cadbury's found an enthusiastic audience for the first boxed chocolates in history, decorated with sentimental images of puppies and little children.

 

Chocolate and Valentine's Day were perfect partners.

 

Today, Valentine's Day is the biggest chocolate-consuming day of the year.

 

Chocolate contains substances that boost serotonin and trigger endorphins. Scientists recently discovered a cannabislike substance called anandamide (from the Sanskrit word meaning bliss) naturally produced in the brain and found in chocolate.

 

Anandamide causes a short-lived sense of euphoria that is prolonged somewhat when we eat chocolate. In short, chocolate makes us feel good, naturally, legally and safely.

 

Meanwhile, in case you missed this news, charges have been dropped and chocolate has been exonerated in connection with tooth decay and acne.

 

Chocolate, in moderation, is good for body and soul. What more perfect food is there for loved ones on Valentine's Day?

 

SHALOM FROM SPIKE & JAMIE



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