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).








































































Submitted by Carol LeDuc, St. Paul, MN


1 lb. bacon

1 bag egg noodles

1 can undrained sauerkraut


Cut bacon up into small pieces and then fry to a crisp. Cook egg noodles according to the directions on the bag, drain and then mix, along with the bacon and all of the bacon grease, with the can of undrained sauerkraut. Bake in a casserole (hot dish) dish at 350 degrees until thoroughly heated.

From the Prairie Home Companion 2/25/02


Makes 4 servings


This dish can be made earlier in the day and served lukewarm or reheated just before serving. Serve it as a side dish with grilled or roasted poultry or broiled fish, or as a pasta topping.

2 large heads escarole (about 2 pounds total)

6 tablespoons extra-virgin olive oil

3 cloves garlic, minced

2 ounces salt-packed capers, drained and rinsed

4 ounces Gaeta or other cured black olives, pitted

Salt to taste

3 salt-packed anchovy fillets


Divide the escarole into individual leaves and separate the tough outer leaves from the more tender inner ones. Wash both well, dry and roughly chop.


Heat the oil in a large skillet over low heat and sauté the garlic for 4 minutes. Add the tough outer escarole leaves, cover and cook for 10 minutes. Add the more tender leaves, replace the cover and cook for another 10 minutes.


Place the capers and olives in the skillet and stir to blend the flavors. Season with salt, cover and cook for 10 minutes. Add the anchovies, mashing them into the liquid with a wooden spoon. Cook for 5 minutes, transfer to a heated platter and serve immediately. From "Italian Festival Food" by Anne Bianchi








Makes 4 servings

(This recipe originally called for wild boar. )




1 pound pork shoulder cut in 1-inch cubes

Kosher salt and pepper

2 tablespoons vegetable oil or lard

1 cup yellow onions, cut in medium dice

1 cup seeded poblano chilies, cut in medium dice

1/2 cup minced garlic

2 cups peeled, diced yucca (cassava)

2 cups quartered tomatillos

2 cups orange juice

2 bottles dark Mexican beer

1 teaspoon ground cumin, lightly toasted

1/2 cup chopped fresh cilantro

Corn crust:

1 cup plus

1/4 cup all-purpose flour (divided)

1 cup cornmeal

1/4 cup granulated sugar

1 tablespoon kosher salt

1 tablespoon chili powder

1 teaspoon baking powder

1/2 teaspoon baking soda

6 ounces unsalted butter (11/2 sticks; no substitutions)

2 eggs

1/2 cup corn kernels

1/2 cup grated cheddar or Monterey jack cheese

1 tablespoon minced seeded jalapenos chilies

1 tablespoon minced seeded red bell pepper

2 tablespoons milk Mexican crema fresca or sour cream, for garnish

Tomato salsa, to garnish

Sprigs of cilantro for garnish


To make stew: Season pork with salt and pepper. In a large, heavy pot with a tight-fitting lid, sear pork in hot oil over high heat, turning to brown all sides. Transfer meat with tongs or slotted spoon to a bowl. Add onions and chilies and cook over medium-high heat until onions are caramelized and golden brown, stirring frequently. Add garlic and cook 2 minutes longer. Stir in yucca, tomatillos, orange juice, beer and cumin, and bring to a boil.


Adjust heat down so liquid simmers, and cover pot. Cook slowly for 2 hours, stirring and occasionally skimming off fat. Add cilantro during the last 10 minutes. Stew should be thick. Add a little water if it gets too dry. Divide among 4 large ovenproof ceramic dinner bowls or cover and refrigerate for later use.


To make crusts: While meat simmers, sift 1 cup of the flour with cornmeal, sugar, salt, chili powder, baking powder and baking soda into a medium bowl. Cream butter and eggs together in a food processor. Add corn, cheese and peppers and pulse just to blend. Add dry ingredients and process just until well-blended. Gather into a ball, cover with plastic wrap and refrigerate for 20 minutes.


Preheat oven to 375 degrees.


Liberally dust a large work space with the remaining 1/4 cup of flour. Roll out dough to a thickness of 1/4 inch. Cut out circles just large enough to come to the edges of the bowls. Carefully top each bowl with a disk of crust. Brush with milk and bake until golden brown, 20 minutes. Top with a dollop of sour cream and salsa and garnish with a few sprigs of cilantro.


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


Submitted by Jean Trester, Winona, MN


1 lb ground beef

2 cups celery cut fine

1 large onion cut fine

1-8 oz. pkg. Chow Mein Noodles

1 can cream of mushroom soup

1 can cream of chicken soup

1 can water

2 T. soy sauce.

Very little salt and pepper


Brown hamburger, add celery and onions and cook till done. Mix everything together in a casserole (hot dish) dish and bake at 350 degrees for 1-1/2 hours. You can add 1 can of mushrooms if desired. I like to save out a few of the chow mein noodles to sprinkle on the top before it goes into the oven. Sometimes

people like to add soy sauce to their servings at the table.

From the Prairie Home Companion 2/25/02





Submitted by Matt Johnson, Sioux Falls, SD


1 1/2 lbs. sirloin

2 cups beef bouillon

2 T. ketchup

2 tsp. salt

2 T. margarine

1/2 tsp. pepper (optional)

1 medium onion, chopped

1/2 lb. sliced mushrooms

3 T. flour

1 clove garlic, chopped fine

1 lb. extra wide egg noodles


Slice beef into 1/2 inch by 1 inch chunks. With margarine, brown beef in skillet (don't overcook). Reserve 1/3 cup bouillon. Mix remaining bouillon, ketchup, garlic, salt, and pepper in with beef and simmer covered about 20 minutes, stirring occasionally (simmer longer with lesser quality cuts of beef- until tender). Add sliced mushrooms and onion and simmer until onion is tender (about 5 to 7 minutes). Add flour to reserved bouillon (be sure bouillon is cool) and shake or stir till smooth. Slowly stir bouillon/flour mix into skillet, bringing back to simmer to thicken. Stir in sour cream just until warmed thoroughly. Serve over egg noodles. Serves 4 to 6 "normal" people, or 2 hungry ice fishermen. Just the thing for a cold winter day. From the Prairie Home companion


Submitted by Rodney Ziemer, Leavenworth, KS


Spinach or Florentine pasta

1/2 lb. ham

1 T. minced garlic

2 cups sour cream

Slices of white cheeses (Monterey Jack, Provolone and/or Mozzarella)


Prepare Spinach or Florentine pasta, according to package. In a skillet, brown 1/2 pound ham in 1 Tablespoon minced garlic. Add 2 cups sour cream and stir until hot. Drain pasta, and put into a casserole (hot dish) dish. Mix in cream and meat sauce. Cover with slices of white cheeses, Monterey Jack, Provolone and or Mozzarella, and cover and bake at 300 degrees for 20 minutes.

From the Prairie Home Companion 2/25/02






Makes 6 cups

The rich, sweet flavor permeating this soup will delight garlic lovers.


1 teaspoon olive oil

1 cup dry white wine

1 medium onion, finely chopped

5 heads of garlic, wrapped in cheesecloth tied with kitchen string

4 cups defatted chicken stock or fat-free chicken broth

2 bay leaves, crushed

1/2 teaspoon dried thyme

1/4 teaspoon dried marjoram

4 sprigs fresh parsley, chopped

Salt and pepper, to taste

1/2 cup nonfat milk

In a stockpot, bring oil and wine to a boil; add onion, reduce heat to medium, and cook until soft.


Lay cheesecloth-wrapped garlic on cutting board and smash with the flat side of a knife or cleaver. Add bundle to the stockpot, along with stock, bay leaves, thyme, marjoram and parsley. Bring to a boil; lower heat, cover and simmer 45 minutes.


Remove garlic; discard cheesecloth. Puree garlic in a food mill or sieve; discard skins. Stir puree, salt, pepper and milk into soup; heat through and serve.


Cook 2 bags broccoli and drain.

Place drained broccoli in square or small baking dish. Cut small chunks of

Velveeta cheese or use shredded Velveeta cheese. Mix these in the broccoli.

Can top broccoli with shredded cheddar cheese for added flavor.

Melt one stick butter. Crush one sleeve of Townhouse or Ritz Crackers. Mix

crackers with melted butter. Be sure crackers are coated thoroughly.

Spread cracker mixture on top of broccoli mixture.

Cover and bake for 20 minutes. For a crunchy topping, uncover and bake for

additional 10 minutes or so.

This can be frozen. If freezing, do not put the cracker mixture on until you

are cooking the casserole.


Makes 4 servings

3/4 cup soy sauce

1/2 cup white or rice vinegar

1 tablespoon chopped garlic

2 bay leaves

1/2 teaspoon freshly ground black pepper

1 dried chipotle pepper

1 3- to 4-pound whole chicken, cut up (with legs separated from thighs), or 2

pounds bone-in thighs or leg/thigh pieces cut in half

cooked rice


Combine soy sauce, vinegar, garlic, bay leaves, black pepper, chipotle pepper and chicken with 1 cup water in a covered pot large enough to hold the chicken in one layer. Bring to a boil over high heat; reduce the heat to medium-low or low (you want a slow simmer, nothing more). Cook, covered, about 30 minutes, turning once or twice, until chicken is cooked through. (You may prepare the recipe in advance up to this point; refrigerate the chicken, in the liquid, for up to a day before proceeding.)


Meanwhile, start a charcoal or wood fire or preheat a gas grill or broiler. The fire need not be too hot, but place the rack just 3 or 4 inches from the heat source.


Remove chicken from the liquid and dry it gently with paper or cloth towels. Grill or broil chicken until brown and crisp, until a meat thermometer inserted in the breast reaches 170 degrees F, or 180 degrees if inserted in the legs, thighs or wings.


Meanwhile, boil liquid over high heat until it is reduced to about 1 cup; discard bay leaves and chipotle; keep sauce warm.


Serve chicken with sauce and white rice.


Hot Dish?

Submitted by Kimberly Rodriguez, Virginia Beach, VA


2 cups chopped cooked chicken

1 can condensed cream of chicken soup

1/2 lb. cheddar cheese, cut up (Colby/Jack works well, too)

8 corn tortillas (6 inch)

1/2 cup Salsa, divided

1 small can green chilies (w/ cilantro if available)


Mix chicken, soup and cheese. Spread 1/2 cup of the chicken mixture on bottom of 10x6-inch baking dish. Cover with 4 tortillas. Top with 1/4 cup of the salsa and 1/2 of the remaining chicken mixture. Repeat layers with 4 tortillas, remaining 1/4 cup salsa, the green chilies and remaining chicken mixture. Bake, uncovered, at 350 degrees for 30 to 35 minutes or until thoroughly heated. Top with additional salsa/cheese, if desired.


Microwave: In microwavable dish - HIGH 10 to 14 minutes or until thoroughly heated, turning dish after 5 minutes.

From Prairie Home Companion 2/25/02


Submitted by Ron Erickson, St. Louis Park, MN


1 1/2-2 lb. boneless skinless chicken breast

1/2 lb. beef kielbasa

1 1/2 lb. Yukon gold potatoes

1 small rutabaga

1/2 bag carrots

4 1/2 cup chicken broth

salt and fresh cracked pepper

1/3 cup flour

1/2 cup water


Steam chicken in 1-1/2 cup chicken broth. Remove breast meat and set aside. Cut rutabaga in 1/8 inch slices about 3/4 inch long. Steam until tender with chicken broth and remove. Cut kielbasa in 1/2 inch chunks. Now, cut the chunks in half. Fry in lightly greased pan, remove and reserve the liquid. Cut potatoes and carrots in chunks. Steam these in the chicken broth till just cooked. Remove from stock(it should be good stock by now). Tear the breast into pieces. Shake flour and water together. Heat the liquid from the sausage, and add the mixed flour and water, stirring constantly until a thick consistency. Add the residual chicken stock. Now add all the ingredients to the stock. Season with salt and pepper to taste. Heat and stir gently until sauce coats everything. Serve and enjoy. From the Prairie Home Companion 2/25/02


Makes 8 servings

1/2 pound trimmed pancetta, diced (see note)

1 large red onion, chopped

13/4 cups half-and-half

3 cups cooked rice (1 cup raw)

11/2 cups sweetened, dried cranberries

1 cup chopped pistachios

1/2 teaspoon salt

1/4 teaspoon ground black pepper


Put pancetta and onion in large skillet over medium heat and cook until onion begins to brown, about 8 minutes. Add half-and-half; bring to a boil. Remove from heat. Add rice, cranberries, pistachios, salt and pepper. Stir until well-blended.


Note: Lean bacon may be substituted for pancetta.



Makes 6 or 7 doughnuts


For this recipe you'll need a piping bag with a No. 230 tip or something similar to pipe in the jelly. Pick your favorite jelly.


11/2 teaspoons dry yeast

1/4 cup warm water

2 tablespoons plus a pinch granulated sugar (divided)

1/4 cup plus 1 tablespoon milk

3/4 teaspoon salt

12/3 cups all-purpose flour

3 tablespoons cold butter, cut in small pieces, plus 1 tablespoon melted butter (for brushing)

1 egg

1/2 cup jelly of your choice

2 tablespoons powdered sugar


Flour a baking sheet.


Stir the yeast into the warm water with a pinch of sugar. Set it in a warm place for 3 to 5 minutes to develop the sponge.


Scald the milk by placing in a small saucepan and heating to just below a boil. (This is done so the milk will be close to the same temperature as the warm water when the ingredients are combined.)


Combine the remaining 2 tablespoons sugar, the salt and the flour in a large bowl, then add the pieces of butter, combining until the mixture has a crumbly texture, containing bits of butter.


Beat the egg together with the warm milk.


Put half of the flour mixture into the bowl of a standing mixer fitted with a paddle. Stir the yeast together with the milk-egg mixture and add half of it to the mixer. Beat to combine. Add the rest of the flour mixture. Beat to combine. Finish by adding the rest of the liquid, scraping down the sides, and beating until the dough comes together.


Flour your rolling board if the dough is sticky, and roll the dough out to 3/4-inch thickness. Using a 3-inch cookie cutter, cut out doughnut by starting from the outside edge, lightly flouring the cutter if the dough sticks.


Cover the baking sheet with a clean dish towel and put the doughnuts in a warm place to rise until doubled, 45 minutes to an hour.


Preheat the oven to 450 degrees. Bake doughnuts for about 15 minutes or until a light, golden brown. When done, remove from the oven and let the doughnuts cool for 10 minutes.


With the jelly in the piping bag, insert the nozzle into the side of the doughnuts and squirt in about 1 tablespoon of jelly. Brush the doughnuts with some melted butter and dust with powdered sugar. Call the kids!


-- From "The Good Enough to Eat Breakfast Cookbook" by Carrie Levin and William Perly



Submitted by Barbra Kaprielian, Reno, NV


1 can chicken

1 can kidney beans

2 cans tomatoes (Mexican spiced is good)

1 can chicken broth

1 package stew vegetables


Heat tomatoes, chicken, and chicken broth. Add kidney beans and veggies.

From the Prairie Home Companion 2/25/02


Submitted by Deb Sandberg, St. Paul, MN


First, heat oven to 350 degrees.


1 lb. cooked chicken breast, cubed

1 pkg. flour tortillas

1 cup sour cream

1 can cream of chicken soup

1 can green chilies, drained

1/2 lb. grated cheddar cheese (divided use)

1/2 lb. grated jack cheese (divided use)

1/2 cup sliced black olives

(Reserve 1/2 of cheese)


Mix all ingredients except tortillas. Line greased 9x13 pan with tortillas. Alternate 2-3 layers of chicken mixture and tortillas, ending with chicken. Sprinkle with reserved cheese. Bake 1 hour, let sit 10 minutes when done, and serve.

From Prairie Home Companion 2/25/02

[] Spike would use tortilla chips rather than tortillas, because they are easier to

serve and to eat than flat tortillas layered with the stuffing. []


(Doro Wat)

Makes 16 pancakes

2 cups self-rising flour

4 cups water

1/2 teaspoon baking powder

6 tablespoons regular pancake mix


Mix the flour and water together in a bowl; let stand overnight. Pour off any water that has risen to the top.


Combine flour mixture, baking powder and pancake mix in blender container; blend on high until smooth, adding more water if necessary to make a thin pancake batter.


Heat a 10-inch nonstick skillet over medium-high heat. Pour in 1/4 cup of the batter; immediately tilt the skillet to create a thin pancake. Cover; cook until bubbles break, about 1 minute. Transfer to platter. Repeat with remaining batter, stacking the pancakes. -- Adapted from Atsede Yimer, Ethiopian Village


Submitted by William Volpe, Tryon, NC


2 packs of French's Chili-O

Chili Powder


2 lbs. of ground beef

2 cans of red kidney beans

2 cans Rotel tomatoes and peppers


1 splash of ketchup


Brown meat and stir in both packs of seasoning. Add beans and tomatoes and a cup of water. Bring to a boil, stirring frequently. Lower heat to medium and simmer a few hours uncovered. Add a splash of water when chili gets too thick, and simmer some more. After about thirty minutes, add a few shakes of cumin and chili powder, and repeat every thirty minutes. Before serving, splash some ketchup in to allow "mellowing" effects. Serve with tortilla chips and forget the silverware. From the Prairie Home Companion 2/25/02


Submitted by Troy Quenemoen, Minneapolis, MN


1 bag medium egg noodles, boiled

1 lb. ground beef

1 cup diced celery

1 cup diced onion

2 cans cream of mushroom soup

1 can cream of chicken soup

salt and pepper to taste

3 cups milk

1 can corn


Preheat oven to 350 degrees. In skillet, brown meat with onions and celery. In Dutch oven, mix boiled noodles, soup, milk, and corn, and stir. Add browned ingredients and stir all together. Cover and bake in oven for 30 minutes.

From the Prairie Home Companion 2/25/02

[] Spike thinks it would serve nicely at any kind of gathering and should not be

limited to funerals. []


Makes 4 servings

Garlic -- lots of garlic -- doubles as seasoning and sauce for roast chicken.


1 lemon, halved

1 21/2- to 3-pound roasting chicken

1 teaspoon salt

1/2 teaspoon freshly ground pepper

3 heads of garlic

4 tablespoons unsalted butter

2 tablespoons olive oil

1 cup chicken stock or broth

Minced fresh parsley, for garnish


Preheat oven to 375 degrees. Squeeze lemon over chicken; sprinkle with salt and pepper; rub in well. Refrigerate chicken for 30 minutes.


Separate garlic cloves from the heads; do not peel them. In a Dutch oven, brown the chicken, breast side down, in butter and olive oil over medium heat (about 5 minutes). Add garlic cloves and stock, stirring cloves to coat them well. Cover and roast until thickest part of the chicken thigh registers 180 degrees F on a meat thermometer (about 60 to 70 minutes).


Transfer chicken to serving platter. Skim the fat off the pan juices with a large spoon. Put garlic and remaining pan juices through food mill or sieve, discarding the papery skins. Pour the puree over chicken; sprinkle with parsley.


Submitted by Marilyn Christenson, Burnsville, MN


1 lb. ground beef

1 small onion, chopped

1/2 cup celery chopped

1 can cream of mushroom soup

1 can chicken rice soup

8 oz. medium egg noodles, cooked and drained


Brown ground beef. Add onions and celery and cook for 5 minutes. Add soups and heat through. Mix all ingredients with noodles in a casserole (hot dish) dish. Bake 30 minutes or until heated through. Serves 4 generously.

From the Prairie Home Companion 2/25/02


Submitted by Barb Mobley, Attica, MI


1 lb. ground beef

2 eggs

20 saltines, crushed

1 chopped onion

1/2 cup chopped green pepper

1 T. horseradish

4 T. chopped green olives

1/2 cup crumbled feta cheese


Mix all ingredients and bake at 350 degrees for 1 to 1 1/2 hours.

From the Prairie Home Companion 2/25/02


Submitted by Carol Kusnierek, St. Paul, MN

The ham is truly the friend of the poor. An 8-pound, bone-in ham will feed a family for a week. Sunday dinner, sandwiches, omelets, soup from the bone--and this truly fine, comforting hot dish.


1/2 lb. cooked ham, sliced thickly (this should be leftover home-baked ham, not

deli-sliced ham)

6-8 potatoes, peeled and sliced

1/4 cup diced raw onion

2 Tbsp flour

2 Tbsp butter

1/8 tsp. nutmeg

1/8 tsp. thyme

salt and pepper to taste

approx. 2 cups whole milk

a little paprika for color


Butter a round casserole (hot dish) dish (or use a 9" souffle dish; the straight sides are an advantage). Set the oven to 350 degrees. Place a layer of potato slices in the dish and sprinkle it with a third of the onions, a little flour, a little nutmeg, and a little thyme. Dot with 1/3 of the butter and add a little salt and pepper. Layer half of the ham on top. Repeat the whole process, then top the second ham layer with a final layer of potatoes and seasonings. Sprinkle a little paprika over the whole thing for color. Add milk until you can see it just about level with the potatoes. DO NOT cover the top layer of potatoes; you just want to glimpse the milk around the edges. Bake for an hour and a half.

From the Prairie Home Companion 2/25/02


Submitted by Sally Peters, Mounds View, MN


3 1/2 cups boiling water

1 tsp. salt

1 cup rice (not instant)

1 1/2 lb. ground beef

1 chopped onion

2 cups chopped celery

1 cup mushrooms

1/4 cup soy sauce

2 T. Brown Sugar

1 can Cream of celery or Cream of mushroom soup


Pour boiling water and salt over rice. Let stand while you brown meat. Sauté mushrooms and onions in a small amount of butter. Add remaining ingredients and combine with rice and water. Pour all ingredients into a greased casserole (hot dish) dish. Bake, covered, at 350 degrees for about 30 minutes. Uncover, stir, and bake for at least another 30 minutes until all the water is absorbed. May take a little more than an hour. From Prairie Home Companion 2/25/02





3 eggs

1-cup oil

1-cup sugar

1-teaspoon vanilla

1/2 teaspoon almond extract

1-teaspoon baking powder

3 cups flour

Filling Suggestions (2)

Freda Small's Filling:

1 jar lekvar

1 teaspoon grated orange peel

1/2 cup sugar

1/2 cup honey

1/2 cup currants

Mix in a saucepan over low heat until combined.

Karen Rhodes' Great Grandmother's Filling:

1 cup chopped walnuts

1/4 cup honey

1 dash cinnamon

orange water to taste

Mix in a saucepan over medium heat until blended.

In a large mixer, beat together the eggs, oil, sugar, vanilla and almond extract. Add baking powder and flour until you get a workable dough. If dough is too wet, add more flour.

Divide dough into quarters. Roll to 1/4-inch thickness on a lightly floured surface. Cut into 3-inch rounds. Re-roll scraps. Place filling in center of each dough round. Fold three sides up to form a triangle, leaving some filling exposed in the center.

Place cookies 2 inches apart on greased cookie sheets. Preheat oven to 350 degrees. Brush with egg wash if desired (see yeast dough recipe). Bake for 15 - 17 minutes or until crisp. Transfer to a wire rack to cool.


1/2 cup margarine

3/4 cup sugar

1 egg

1-teaspoon vanilla

1-1/2 cups flour

1/2 cup cocoa

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Suggested fillings:

One small Reese's peanut butter cup (dairy)

One-tablespoon marshmallow fluff (pareve [non-dairy])

One large Hershey's kiss (dairy)

Several chocolate or butterscotch chips (pareve [non-dairy])

Chocolate spread (pareve)

In a large mixer combine margarine, sugar, egg and vanilla until fluffy. In a separate bowl, combine all dry ingredients. Add to mixer and mix briefly to blend. Chill for 1 hour. Divide dough into quarters. Roll into 1/4-inch thickness on a lightly floured board. Cut out 3-inch rounds. Reroll scraps. Place filling in the center of each dough round. Fold three sides up to form a triangle, leaving some filling exposed in the center.

Place cookies 2 inches apart on greased cookie sheets. Preheat oven to 350 degrees. Bake for 15-17 minutes or until crisp. Transfer to a wire rack to cool.


2 cups flour

1/4 cup sugar

1/2 cup margarine, cut into pieces

1/2 cup tofutti cream cheese

1 large egg yolk

1-teaspoon vanilla

Filling of your choice

In the bowl of your food processor, pulse together flour, sugar, margarine and cream cheese until mixture resembles crumbs. Stir together egg yolk and vanilla and add to mixture in processor (with a few short pulses). Flatten dough into a disk, cover with plastic wrap and chill for 1 hour.

Divide dough in half. Roll to 1/4-inch thickness on lightly floured board. Cut into 3-inch rounds. Re-roll scraps.

Place filling in center of each dough round. Fold three sides up to form a triangle, leaving some filling exposed in the center. Place cookies 2 inches apart on greased cookie sheets.

Preheat oven to 375 degrees. Bake hamentashen for 20 minutes or until golden brown. Let cool briefly on cookie sheets, then transfer to wire racks to finish cooling.

[] Emuna Braverman (the person who provided these hamantashen recipes to

Aish Ha Torah) has a law degree from the University of Toronto and a Masters in Psychology from Pepperdine University. She lives with her husband and nine children in Los Angeles where they both work for Aish HaTorah. When she isn't writing for the internet or taking care of her family, Emuna teaches classes on Judaism, organizes gourmet kosher cooking groups and hosts many shabbos guests. http://www.aish.com has many features that may interest the reader. []


1 package (2-1/2 teaspoons) active dry yeast

1/3-cup sugar

1-teaspoon salt

4 cups flour

1-cup warm water

1/3-cup vegetable oil

1 large egg

Egg Wash:

1 large egg

1-tablespoon water


Purchased filling of your choice

Combine all dry ingredients. In a separate bowl, mix together all liquid ingredients. Gradually add dry ingredients to the liquid to form a dough. Knead dough for 5 - 10 minutes until it is smooth and elastic. Spray a large mixing bowl with Pam and place dough inside. Spray Pam on dough and cover loosely with a towel until dough doubles in size.

Punch down dough. Divide into thirds on a lightly floured surface. Roll out each piece until it is 1/4-inch thick. Cut out 3 -inch rounds. Re-roll scraps. Place filling in the center of each dough round. Fold three sides up to form a triangle, leaving some filling exposed in the center.

Place hamentashen 2 inches apart on greased cookie sheets. Cover again and let rise at room temperature until nearly double, about one hour.

Preheat oven to 350 degrees. Brush tops of the hamentashen with the egg wash. Bake for about 25 minutes or until golden brown. Transfer to a wire rack to cool.






3 cups Flour

3 1/3 tablespoons Brown Sugar

1 teaspoon Salt

1 teaspoon Garlic Powder

1 teaspoon Parsley -- flakes

1/4 teaspoon Paprika

3 1/4 teaspoons Active Dry Yeast

Place yeast into a small zip baggie and set aside, or set aside a

prepackaged envelope of yeast. Mix and place remaining ingredients into a

quart sized jar. Lay baggie of yeast on top of mix and apply lid. To make

the bagels later, you will need the following additional ingredient:

1 1/8 cups Water

Place all ingredients into bread pan of your bread maker, in the order

recommended by manufacturer. Insert the bread pan into the bread maker, and

select "Dough" and loaf size (1 1/2 lb. loaf) Select desired delay option,

and press Start.

When dough cycle has completed, remove dough from bread maker, and set aside

two 1/4 inch balls of dough. You will use these later to determine if it is

time to boil your bagels. If the dough pops to the top of the boiling water

right away, you are ready!

Place dough on a floured surface and divide into 8 equal portions. Form

balls, and gently press your thumb through the middle of each ball, and

slowly stretch dough into a bagel shape. Leave bagels to rise on same

floured surface, lightly covered with a towel.

While bagels are rising, bring 3 quarts of water to a rolling boil. Add 1

Tbsp. sugar to boiling water and stir to dissolve sugar. Drop first dough

ball (you set these aside earlier) into boiling water, using a slotted

spoon. When dough balls pass the test, you are ready to boil your bagels by

dropping them carefully into the boiling water, 2 or 3 at a time. Boil on

each side for 1 1/2 minutes, then remove from water and cool on a wire

cooling rack for 1 minute.

Brush each bagel with an egg wash (1 egg + 1 Tbsp. water) and sprinkle with

sesame or poppy seeds if desired. (Non stick cooking spray may be

substituted for egg wash).

Bake at 400 degrees F on baking sheet which has been sprinkled with cornmeal

(can use greased baking sheet), for 12 - 15 minutes or until golden brown.

Variation: Try sprinkling with Parmesan cheese and garlic bread seasoning

for a more pronounced Italian flavor.

Copyright: "(C)2001-2002, Kaylin White/Real Food for Real People"


[Hot Dish]

Submitted by Terrence Lewis, Rising Sun, MD


1 lb kielbasa cut into rings about a 1/2 inch thick

4 med. red skinned potatoes, sliced about 1/4 inch thick

1 large yellow or white onion, sliced 1/4 inch thick

Basic white sauce, using butter, flour, milk and some dillweed


Make white sauce first and set aside (make it on the thick side).


Layer a 9 X 13 cake pan with the sliced potatoes. Cover with one third of the white sauce. Place onion slices on top of potatoes. Place sliced kielbasa on top of onions and add more sauce. Do this until all the potatoes, onions and kielbasa are used up. Bake uncovered at 350 degrees for about 45 minutes. When the potatoes are tender, it is done. Helpful Hint: If you line your pan with aluminum foil, the clean-up is easy. From Prairie Home Companion 2/25/02



Makes 8 servings

This is a Florentine version of a classic dish from Italy's Apulia region.


1/2 pound Italian kale (lacinato or dinosaur), kale or cabbage

2 to 3 tablespoons coarse sea salt

1 large yellow-fleshed potato, peeled and cut into 3/4-inch cubes

14 to 16 ounces uncooked spaghetti

1 to 2 cloves garlic, chopped

3 to 4 tablespoons extra-virgin olive oil (divided)

Freshly grated black pepper

Carefully clean the kale, removing tough central ribs and washing carefully to remove all dirt. Cut the kale or cabbage into thin strips.


Bring 5 to 6 quarts of water to a rolling boil. Add the kale and 2 to 3 tablespoons salt and cook at a rolling boil for 5 minutes.


Add the potato to the pot and cook for 5 minutes. Add the pasta and cook until it offers considerable resistance to the tooth, around three quarters through the cooking time.


While the pasta is cooking, put the garlic in a large nonstick skillet and drizzle with 1 tablespoon olive oil. Place the skillet over moderate heat and when garlic begins to sizzle remove from heat.


Drain the pasta and the vegetables, reserving 2 cups of the cooking water.


Put the drained pasta and vegetables in the skillet with the garlic and add 1 cup pasta cooking water. Cook over high heat until the pasta is cooked, surrounded by a creamy sauce. Add more cooking water if sauce dries out.


Serve pasta in bowls, topped with a drizzle of the remaining olive oil and freshly grated pepper.


Beef or Pork Stock:

Soup bones are getting rare (we did find a small bag in a supermarket freezer section recently). But you can use the bones from leftover beef or pork roast, meaty steak bones or a ham bone (beware of country ham bones, though, which are very salty). For a rich stock, use veal bones or oxtails.


Spread the bones in a roasting pan and place in a 350-degree oven. Roast 30 to 45 minutes, turning occasionally, until browned. Place in a stockpot with water, chopped onion, celery and carrot, peppercorns and salt. Bring to a boil, skim the foam, reduce heat to a simmer and cook 2 to 3 hours. Strain, chill to remove the fat and refrigerate up to two days or freeze.


Use to make sauces, gravies or soups.


Chicken Stock:


This the easiest and most basic way to make chicken stock. Save chicken wing tips and backs in the freezer until you have several pounds, or use the carcass from a roasted chicken or turkey. If you buy a chicken specifically for stock, look for a stewing hen, which is an older chicken that has developed more flavor. Although these are getting harder to find, supermarkets sometimes have them in the freezer department.


Combine the bones with water, chopped onions, carrots and celery (adding the onion skins will make your stock a deeper color), peppercorns, bay leaves and salt. Bring to a boil, skim off the gray foam, lower heat to a simmer (just an occasional bubble breaks the surface) and cook until the chicken falls apart. Strain, chill to remove the fat and refrigerate up to two days or freeze. If you're making chicken soup, remove the breast meat after 45 minutes, chop it and chill until the stock is finished (otherwise, all the flavor will cook out).



Submitted by Barbara Brown, Stillwater, OK

Forget the meat loaf and macaroni. This is true comfort food. When my Mom made this, she used any of the juice left from the roast or gravy for liquid and flavor. She would also use any leftover carrots, onions and/or potatoes in place of or in addition to fresh.


1 can green beans

1 cup water

2 carrots, cut in coins

2 potatoes, cut in 1/2 inch cubes

1 small onion, chopped

2 cups leftover pot roast cut in 1/2 inch pieces

1/2 bag frozen peas

1/2 bag frozen corn

Salt and pepper to taste

2 T. flour

1/2 cup water

1 can refrigerated biscuits


Heat oven to temperature directed on refrigerated biscuits. Spray a large hot dish with vegetable spray. Drain bean liquid into a large pan or Dutch oven. Set beans aside. Add 1 cup water to green bean liquid. Add carrots, potatoes and onion. Bring to boil and simmer 5 minutes. Add meat, peas, corn and green beans. Return to simmer and continue cooking until potatoes are barely tender. Season with salt and pepper. Mix flour with 1/2 cup water. Stir into meat mixture. Return to simmer and cook 1 minute, stirring constantly. Pour meat mixture into prepared hot dish. Top with biscuits. Quickly put into hot oven and bake as directed for biscuits. Lift up a biscuit to be sure they are done on the bottom before removing pan from oven. From the Prairie Home Companion 2/25/02


[sort of a hot dish]

Submitted by Garrison Keillor, Saint Paul, MN

I never see meatloaf on the menus of the restaurants I go to, and maybe I'm going to the wrong restaurants. The ones I patronize tend to offer you grilled mahi-mahi on a bed of basmati rice lightly drizzled with cilantro creme fraiche. Which can be good in its own way, but as deep fall comes on and the first snowfall lurks in the wings, I somehow long for a good meatloaf dinner. And that's why we serve it for the Prairie Home Companion Opening Night Street Dance. It can be cold on that first Saturday in October. Snow can fall. People who intend to dance in the street need a supper more substantial than mahi-mahi. My mother, Grace Keillor, made excellent meat loaf, which she adapted from the Betty Crocker cook book.


1 1/2 pounds of lean ground beef

3 slices of bread, diced

1/2 cup milk

2 eggs beaten

1/4 cup minced onion

1/4 tsp. pepper

1/4 tsp. celery salt

1/4 tsp. garlic salt

1/4 tsp. dried mustard

1/4 tsp. sage


Bake in a loaf pan for 1 1/2 hours at 350 degrees. You can put ketchup on the top if you wish. The Betty Crocker recipe calls for one pound of ground beef, 1/4 pound lean ground pork, and 1/4 pound ground veal. And Worcestershire sauce, which usually my mother skips.

Maybe nowadays she uses it, though. In recent years her children have accompanied her on trips to luxurious places ---- the Ritz Hotel in London, the Sherry Netherland in New York ---- and perhaps Worcestershire is now on her list. For the street dance, however, we'll do with the basics. Dance bands, hot coffee, ground beef. The sun goes down on October 6 and a crowd of Minnesotans dances to zydeco and rockabilly in the street. It's different, all right.


Submitted by Kathleen O'Rourke-Fahey, Arlington, VA


3-4 strips bacon (more if you use center cut)

1 cup diced celery

1 cup diced green pepper

1 cup diced onion

1 lb. lean ground beef

3 cups cooked rice

1 can tomato soup

salt & pepper to taste


Dice bacon and cook over low heat to render most of the fat without overcooking -- you want it a bit short of crumbly. Remove to large mixing bowl. Leave a tablespoon or so of fat in pan. Raise heat to medium high and add vegetables and salt and pepper to taste. Sauté vegetables until tender. Don't brown. Start with the celery and give it an extra minute or two. Add vegetables to bacon in mixing bowl. Brown ground beef, breaking into fairly small pieces. Drain and add to bacon and vegetables. Add rice and mix thoroughly. Add soup and mix again. Taste and adjust seasoning. Put in casserole (hot dish) dish and bake covered at 350 degrees for 45 minutes to an hour.

From the Prairie Home Companion 2/25/02



Submitted by Diane Smith, Minneapolis, MN


1 lb. ground beef

3 cups cooked white rice (Uncle Ben's is good)

1 can cream of mushroom or celery soup

1 cup chopped celery (if company is coming)


Mix all ingredients and bake in a greased hot dish pan at 325 degrees for about half an hour. Maybe the easiest dish ever.

From the Prairie Home Companion 2/25/02


Submitted by Deborah Corban, Harrisville, PA


2 1/2 lbs. cut-up frying chicken, raw

1 cup uncooked regular rice (not Minute rice!)

1 can cream of chicken soup

1 can cream of celery soup

1 cup milk

1 packet dry onion soup


Place rice in the bottom of 13x9 baking dish, put the chicken on top of rice, and mix the canned soups and milk. Pour over chicken in dish, and sprinkle dry onion soup over ingredients in dish. Cover dish with aluminum foil and seal edges. Bake at 300 degrees for 2 to 2 1/2 hours...don't peek while baking.

From Prairie Home Companion 2/25/02


Submitted by Milt Bigger, Richmond, VA


1 cup dry noodles

1 can flaked fish

1 half can (or more) cream of mushroom soup

1 cup frozen green peas

1 bunch pretzel sticks

1 stack dill pickle slices

Some cross-sectioned black olive slices, pimento, and cocktail pearl onions for



Cook noodles in salted water and drain (double noodles and soup if more than one person is eating). Heat oven to 350 degrees. In deep dish casserole, combine noodles, drained flaked fish, mushroom soup, and peas. Stir, add a dash of pepper (no salt needed), and level. Arrange pretzels and pickle slices in seasonal designs or other theme (holiday tree, ice fishing house, self-portrait). Garnish with olive slices and/or onions. Dust with paprika or parmesan cheese, depending on theme. Bake at 350 degrees for 20-25 minutes. Serves one or more (if the other person is still there).

From the Prairie Home Companion 2/25/02


1/4 cup Dehydrated Onion Flakes

3 1/3 cups Flour

2 tablespoons Sugar

1 tablespoon Dry Milk

1 1/2 teaspoons Salt

2 3/4 teaspoons Active Dry Yeast


2 1/2 teaspoons Quick Acting Yeast

Place onion flakes in a small zip baggie and set aside. Do the same with

yeast, or set aside a prepackaged envelope of yeast. Mix and place the

remaining ingredients into a quart sized jar. Lay baggies of onions and

yeast on top of mix and place lid on jar. Use scissors to cut a 9-inch

diameter circle from fabric of your choice. Center fabric circle over lid

and secure with a rubber band. Tie on a raffia or ribbon bow to cover the

rubber band. Attach a card with the following directions:

1-1/8 cups Warm Water (110 degrees F)

1 Tbsp. Vegetable Oil

Place all wet ingredients into the bread pan, then add the dry ingredients

on top, reserving the yeast for last. Insert the bread pan into the bread

maker, and select "White", desired crust color, rapid or normal baking cycle

and loaf size. Select desired delay option, and press Start.

You should store these mixes in a cool, dry place just as you would store

the pre-packaged mixes you can purchase in the stores.

Copyright 2000-2002, Kaylin White/Real Food for Real People All Rights


NOTES : Bread maker mixes can be used to make bread in the traditional way

also. Just mix ingredients as you would normally, let rise, punch down and

form loaf and place in greased pan. Bake in a 350 degree oven for 30

minutes or until golden brown and loaf sounds hollow when tapped.


Submitted by Jon Macleod, Paducah, KY



3 cups of white vinegar

1 cup of tap water (unless you prefer the bottled kind that comes from France)

1/2 tsp. salt

pinch of pepper

4 cloves of garlic

1/2 tsp. of ginger

1 3-6 lb. pot roast


First, brew a pot of coffee (14 cups). Then pour it into a medium pot and scorch it. Add white vinegar, tap water, salt, pepper, garlic, and ginger, and mix thoroughly. Pour into roasting pan having a raised grill, add pot roast, cover pan and set up in kitchen for 3-4 days. Preheat oven to 425 degrees (only after you leave the pot roast on shelf for 3-4 days, don't start preheating the oven at that time or you will burn the house down and you won't be able to enjoy the fruits of your pot roast labor). Cook roast for 3-3 1/2 hours while intermittently basting until surface of roast is almost black. At this time roast will be cooked well done, while sauces will have tenderized it to the point that you won't have to slice it. It will just fall apart. A savory, very, very tender dish! Sauce from the cooking can be made into a very tasty gravy if you are the kind of American Ethnic people that like potatoes with your food!!!!!



Submitted by Meredith McComb, Bolton Landing, NY

[There was a Green Giant sale on when I made up this recipe. ]



1 lb.boneless/skinless chicken breasts

1 large onion

1 pkg. Green Giant lo-fat creamed spinach

1 pkg. chopped frozen spinach (any brand)

1 pkg. Green Giant Honey Glazed Carrots


1 cup Bisquick

1/2 cup milk

1 egg (preferably a yard egg)


Sprinkle the chicken breasts with some Seasoned Meat Tenderizer (don't tell anyone!) and sear both sides in a little olive oil and butter on the stove. Remove to a glass dish and finish in the oven for 20 minutes at 350 degrees. While chicken is in the oven, slice the onion and put it on low heat in the chicken pan on the stove. Once the onion's in the pan, use the microwave to cook the spinach, then the creamed spinach, then the carrots according to directions, and add to onion and stir.


(There's time here to sip a glass of wine if you'd like, but use a timer if you do.)


Note: When cooked, drain the plain spinach well, then put it in paper towels and squeeze, repeating three times 'til good and dry. Don't do this to the creamed spinach, for obvious reasons. Turn up the oven to 425 degrees. Take out the chicken and cut in chunks, and add it to the vegetables. Put the whole mess back in the glass dish. Mix the Bisquick, milk and egg, and pour over the top. Add a bit more milk if you'd like to feel virtuous because the crust is thin. If you aren't afraid of the consequences, sprinkle the batter thickly with Hot Shot ground pepper blend (equal parts cayenne and black). Bake at 425 degrees until golden brown, about 25 minutes. Some people would add two tablespoons of brandy and a can of cream of chicken soup to the filling, and who am I to tell them no? Be sure to use a bigger pan if you do. Makes 2-4 servings, depending on if you invited Dwayne. From the Prairie Home Companion 2/25/02



Serves 8


1 cup rice, preferably basmati or ``baby'' basmati

1 cup water

1/2 cup milk

Pinch salt

1 cup vanilla crème anglaise (You can substitute 1 cup melted vanilla ice cream

or 1 cup cream mixed with 1 teaspoon pure vanilla extract)

1 cup cream, whipped

2 teaspoons caraway seeds, toasted

Pistachio nuts, shelled and roughly chopped to garnish

For apricot puree

1/2 bottle white wine such as sauvignon blanc

1 1/2 cups water

1 cup sugar

8 ounces dried apricots


To make pudding: Place rice in saucepan with the water, milk and salt. Bring to a simmer, cover tightly, reduce heat and cook 20 minutes. Turn off heat but leave rice covered in pan to steam with lid closed for 10 minutes. Spread cooked rice on a sheet pan to cool. When cooled to room temperature, place rice in bowl, add vanilla and crème anglaise, then fold in whipped cream to make it lightly creamy. Serve with toasted caraway seeds, pistachio nuts and puree of poached dried apricots.


To make puree: Bring wine to a boil and ignite liquid carefully with a match to flame off alcohol. Add sugar and water and mix until sugar dissolves. Add apricots and poach until tender. Timing varies, depending on the fruit. Puree mixture in a blender or food processor.


Submitted by Diane Amison, Williston Park, NY

A variation on a Saturday night favorite!


6 slices white (we use Wonder) bread

Velveeta cheese (cubed)

1 large can crushed tomato

Potato chips


In a saucepan, heat the tomato and Velveeta cheese cubes until the cheese begins to melt. In a greased casserole (hot dish) dish, put a layer of bread on the bottom, add tomato and cheese mixture, put another layer of bread, then another layer of tomato and cheese. Top the whole thing with crushed potato chips. Bake at 350 degrees until the mixture is bubbly. Bubbly and good.

From the Prairie Home Companion 2/25/02


Makes about 5 cups

Vegetable stocks are almost fat-free, but they can also be taste-free. Just simmering vegetables in water won't give the richness of a meat or chicken stock. Roasting the vegetables first makes a big difference, adding caramelization and color. This version can be adapted with many vegetables; for instance, you could soak dried mushrooms in hot water and add them with their strained soaking liquid. 2 cloves garlic, smashed


2 medium to large onions, quartered, with peel left on

3 medium carrots, scraped and cut into 1-inch pieces

3 medium tomatoes, coarsely chopped

3 medium leeks, white part only, halved lengthwise and washed well

2 tablespoons olive oil

1 medium bunch spinach, stemmed, washed well and cut into 2-inch strips

1 cup chopped celery with leaves

Stems from 2 bunches parsley, chopped in 2-inch lengths (save leaves for

another use)

2 bay leaves

8 to 9 cups water


Place rack in middle of oven and preheat oven to 450 degrees. Place garlic, onions, carrots, tomatoes and leeks in a large roasting pan. Add oil and toss to coat. Roast for 15 minutes. Stir vegetables, return to oven and roast 15 minutes longer. (Vegetables may be sticking to pan, but that's OK). Vegetables should be well-browned and tomatoes should be collapsing.


Place vegetables in a tall, narrow stockpot. Add 2 cups water to roasting pan and place over two burners. Bring to a boil and stir with a wooden spoon to loosen browned bits from bottom and sides of pan. Pour roasting pan liquid into stock pot. Add spinach, celery and leaves, parsley stems, bay leaves and 6 to 7 cups water.


Bring to boil. Reduce heat, partly cover pot and simmer for 45 minutes, stirring occasionally. Add additional water as needed. Line a colander or strainer with a coffee filter or a double thickness of cheesecloth. Place over a large heat-proof bowl. Strain stock. Discard cooked vegetables.


Refrigerate stock up to two days, or freeze up to six months. -- Adapted from "Soup: A Way of Life" by Barbara Kafka



Serves 6


6 (4 to 6-ounce) salmon fillets, skin removed

1 tablespoon olive oil

1 medium onion, chopped

1 tablespoon fresh ginger, chopped

1 tablespoon garlic, chopped

1 vanilla bean, split

1/4 cup amber-colored rum

2 cups white wine

1 scant tablespoon Thai green curry paste (see Note)

1/4 cup heavy cream

1/2 stick cold butter, unsalted

Salt and pepper to taste

1 tablespoon fresh chives, chopped, OR 1 tablespoon parsley, chopped

1/2 lemon, sliced thinly


Prepare salmon fillets and grill, bake or poach fillets until just done while making sauce. Keep warm until sauce is complete.


To make sauce: Heat oil in a saucepan over medium heat. Sauté onion, ginger and garlic until onion is soft, about 5 minutes. Add vanilla bean, rum, wine and curry paste. Bring to a boil and reduce by half. Add cream, return to a boil and reduce by half again.


Remove sauce from heat and whisk in butter, 1 tablespoon at a time. Pass sauce through a fine strainer. Season to taste with salt and pepper.


Puddle a small amount of sauce on each plate. Place salmon fillet on sauce and pour the rest of the sauce over top. Garnish with chopped chives or parsley and lemon slices. Note: Can be found in Asian specialty stores.


Makes about 6 cups


Finding fish bones for stock is tricky; most supermarkets no longer have bones. This version lets you use things you'd usually throw away -- shrimp and lobster shells -- then supplement them with fish bones or even an inexpensive fish fillet like cod or grouper. The shells can be frozen, allowing you to save them up until you have enough.


2 tablespoons vegetable or olive oil

1/2 cup chopped onion

1/4 cup diced carrot

1/4 cup diced celery

Shells from 1 pound medium shrimp

Shells and carcasses from 2 cooked lobsters

6 to 8 cups water

1 cup dry white wine

2 bay leaves

1/4 teaspoon dried tarragon

1/2 teaspoon salt (preferably coarse or sea salt)

1/2 to 1 pound fish bones or 1 fillet of a mild white fish, such as cod (optional)

Heat oil in a tall, narrow stockpot over medium heat. Add onion, carrot and celery. Cover and cook 5 minutes, until just a little soft. Add shrimp shells to pot. Wrap lobster shells in plastic wrap or in a plastic bag and beat with a mallet to break up large pieces. Add to pot. Cover and cook over medium heat 5 minutes.


Add enough water to cover shells, then add wine, bay leaves, tarragon and salt. Bring to a boil. Skim any foam that rises to top. Reduce heat, partially cover and simmer 20 minutes, stirring occasionally.


Add fish bones or fish. Partly cover and simmer 20 minutes longer. Line a colander or strainer with coffee filters or a double thickness of cheesecloth. Place over a heat-proof bowl. Strain stock, discarding solids.


Refrigerate up to two days, or freeze up to six months. Use in bisques, fish soups or seafood sauces.


-- Adapted from "Essentials of Cooking" by James Peterson and "The Way to Cook" by Julia Child


Submitted by Kathy Conklin, Chicago, IL


1 lb. ground beef

1 can green beans

1 can whole kernel corn

1 can tomato soup

1/4 cup chopped onions


cheddar cheese


Brown the ground beef. Mix together the vegetables, soup and onions, and place in a two quart casserole (hot dish) dish. Top with mashed potatoes and cheddar cheese. Bake for 30 to 40 minutes. From Prairie Home Companion 2/25/02


Submitted by Alicia Sackett, Champaign, IL


Sliced potatoes

Minute Rice

Sliced onions



Grease any casserole (hot dish) dish. Heat oven to 350 degrees. Layer above ingredients in dish. Top with one can of tomatoes. Season each layer as desired.

From the Prairie Home Companion 2/25/02


Submitted by Dean Anderson, Poteau, OK

Great dish for the fellowship hall suppers at church or for a young college-aged gentleman to learn to impress his date. (I used it a lot with great success.) Passed down from my Aunt Sunny to my mom, it is easy and delicious. It's also great cold the day after.


1 lb. lean ground beef

12 oz. egg noodles

8 oz. sour cream

8 oz. cream cheese

4 oz. grated sharp cheddar cheese

2 cans tomato sauce

1 bunch green onions


Brown ground beef, season to taste with garlic salt and/or pepper, and drain fat. Add tomato sauce and simmer while you cook the noodles according to package instructions. Mix the sour cream and cream cheese. Chop up onion and add all chopped onion minus a handful of green top to the sour cream/cream cheese mixture. Rinse and dry noodles. Layer a 13x9 pan with half of each: noodles, hamburger, & then sour cream/cream cheese/onion mixture. Repeat. Top off the layers with the grated cheddar cheese and for style and color, sprinkle the handful of chopped green onion top. Cover & bake to heat through and melt cheddar at 350 degrees. Serve with salad/bread/cold beverage. And a dish from Aunt Sunny would not be complete without parsley garnish.

From the Prairie Home Companion 2/25/02


Submitted by Julie Jensen, Lodi, CA

[Little kids love this because there are no yucky green things to pick out.]


1/2 lb. macaroni, cooked and drained

1/2 lb. shredded sharp cheddar cheese

3/4 lb. cottage cheese

1/2 lb. sour cream

1 can Spam, cubed

1/4 cup grated Parmesan cheese

Topping (crushed chips or buttered bread crumbs) is optional


Mix the whole mess together, turn into a 9X13 baking dish, add topping if you're dragging it to a potluck, and bake uncovered for 30-40 minutes.

From the Prairie Home Companion 2/25/02


Submitted by LeVerne Kidd, Minden, LA

Living in the South, we look for ways to avoid turning on a hot oven in the summer time. This was my mother-in-law's recipe, and I sometimes add or take away ingredients according to what items are on hand. I've even grated a carrot into the meat mixture, just to get a few extra veggies into my meat and potatoes loving grandkids! So live dangerously and experiment with this recipe. You may surprise yourself with a wonderful dish, with that 'personal' touch.


1 lb. hamburger

1 med. chopped onion

1 cup (more or less) crushed cracker crumbs, or bread crumbs

1/4 cup Bell pepper

1 egg

1/4 cup catsup

Salt and pepper to taste


Mix all the above. If too dry to stick together, add a little milk. Divide meat mixture. Pat into two small loaves. Carefully roll or sprinkle flour on all sides. In a deep fry pan, lightly brown loaves, one at a time, in about 1 inch hot oil. Using a large spatula, carefully remove from the pan onto a platter. Brown about 3 heaping tablespoons flour in the pan drippings. Now stir in a pint of stewed tomatoes, add water as needed to make a smooth gravy, and season with salt and pepper. Gently place the meat loaves into the tomato gravy, cover pan and cook on a low heat for about 30 to 45 minutes. Serve with creamed potatoes or cooked rice. This will be one of the most moist meat loaves you've ever put into your mouth. From the Prairie Home Companion 2/25/02


[sort of a hot dish]

Submitted by Claudia Howard, Bass Lake Township, WI


3 carrots, shredded

1 can tomato sauce

A lot of olive oil



Lemon pepper

Cooked soybeans

Rice (ground or otherwise)



Other veggies as desired


Throw the whole mess in a casserole (hot dish) dish and bake at 375 degrees until done. From Prairie Home Companion 2/25/02


Submitted by Karen Robinson, Alexandria, VA


Bag of frozen hash browns

Sour cream

Cream of chicken soup

Shredded cheddar cheese


Mix and put in baking dish. Then, top with corn flakes crushed and tossed with butter. Bake till it's done. Quantities don't matter here. This recipe is a question of applying as many luscious calories as possible to an innocent spud. Sorta like heaping Devon cream on the last crumb of your scone.

From the Prairie Home Companion 2/25/02




2lb. ground beef

1/4 cup chopped onion

2 cans French string green beans (drained)

2 cans cheddar cheese soup (undiluted)

32 ounce bag of frozen Tater Tots


Heat oven to 350 degrees. In skillet, brown ground beef with onion; drain. Pour into greased casserole pan (9 x 13). Layer green beans on top of ground beef. Spread cheddar cheese soup on top. Finish with a healthy layer of Tater Tots. Bake 60 minutes. Makes 8 servings of hot dishy goodness!!

from the Prairie Home Companion 2/25/02


Submitted by R. Hastad, Waubun, MN


1 lb. hamburger

1 onion, any size, depending on how well you like onions

1 cup macaroni

1 28 oz. can tomatoes (1 qt. of home-canned is better)


Brown hamburger and onion. In the meantime, cook macaroni according to directions. When all is done, combine hamburger, onion, macaroni, and tomatoes. Simmer for a little bit and add salt and pepper to taste. Serve with ketchup (optional), a salad, and some kind of bread. Some people add a can of corn to this recipe if they need to stretch it. Serves 8 polite Lutherans or a family of 4. (If corn is added, bring to a Lutheran church potluck supper. It will serve a lot more.) From Prairie Home Companion 2/25/02



Submitted by Carolyne Gibson, Sebastopol, CA


1/2 small onion, chopped

1 T. butter, margarine or olive oil

1 can cheap mushrooms, drained (or 5 or 6 fresh mushrooms, sliced)

1 can cheap tuna, drained

1/4 cup sherry (plus a glass for the cook, if you're not a member of a dry


1 can cream of whatever soup

8 oz. egg noodles

4 oz. cheddar cheese, grated


Cook the egg noodles according to the directions on the package; drain and set aside. Brown onions and mushrooms in butter. Stir in tuna, soup, and sherry; cook until just bubbly. In a casserole (hot dish) dish that looks like it will hold everything, layer the noodles, tuna, and cheese (probably two layers; try to come out even, with the cheese on top). Bake, covered, at 350 degrees for half an hour or so. Serves about four, but can be doubled or quadrupled easily (however, might be unwise to quadruple the cook's sherry intake).

From the Prairie Home Companion 2/25/02


Submitted by Amy Kopperude, Felton, PA


1 can cream of mushroom soup

1 can tuna

1 1/2 cups white rice (instant or regular)

3 cups water

3 slices American cheese


Heat oven to 350 degrees. In a medium casserole (hot dish) dish, combine all ingredients except cheese. Cover casserole (hot dish) dish and place in oven for 1/2 hour if using instant rice, 1 hour if using regular rice, or until rice is tender. Remove from oven and place 3 slices of cheese on top of hot dish for topping. Cover for 5 minutes (until cheese has melted), then serve. Serves 2-4.

From the Prairie Home Companion 2/25/02


2 cups Spaghetti Sauce -- canned or fresh

1 package Tortellini, Cheese-filled -- fresh, not dried

1/2 cup Parmesan Cheese -- grated

Version #1, for serving same day:

Boil tortellini in hot, salted water, according to package directions.

Place drained pasta into a 9 x 13 inch baking pan, which has been prepared

with non-stick spray. Pour spaghetti sauce over pasta, and sprinkle with

cheese. Cover with aluminum foil, and bake at 350 degrees F for 15 minutes

or until heated through.

Version #2, for freezing to use later:

Prepare a 9 x 13 inch baking pan (can be disposable) with non-stick spray.

Place UN-cooked tortellini into pan, arranging evenly. Pour spaghetti sauce

over pasta, and top with cheese. Cover and seal tightly with aluminum foil,

label and freeze. This can remain frozen for up to 6 months. To bake:

Thaw tortellini over-night in refrigerator. 1 hour before serving, place

thawed, covered tortellini into 350 degree F oven, and bake for 45 minutes

to 1 hour, or until pasta has completed cooking and is tender and swollen.

Copyright 2000-2002, Kaylin White/Real Food for Real People All Rights



16 ounces Vegetables -- frozen "Gumbo" variety (see note)

12 ounces Tomato Sauce

1/4 teaspoon Salt

1/4 teaspoon Celery Seeds

1 teaspoon Chili Powder

2 teaspoons Worcestershire Sauce

1/4 teaspoon Black Pepper -- freshly ground

1 clove Garlic -- more or less

1 teaspoon Oregano

2 cups Rice, cooked

Note: If you cannot find frozen "Gumbo" vegetables, a comparable quantity

of frozen okra, bell peppers, celery, and onions will work just fine.

Mix together all ingredients and simmer together in a large skillet or Dutch

oven, until the okra is tender- (5-15 minutes). Serve over rice.


Makes 4 to 6 servings

1 pound dry lentils, preferably French green variety (21/4 cups)

6 cups water


1 pound Italian-style sausage

2 shallots, chopped

6 to 8 tablespoons olive oil

1/4 cup red wine vinegar

1 tablespoon Dijon mustard

1 tablespoon finely chopped fresh sage

Black pepper


Place the lentils, water and about 1 teaspoon salt in a saucepan, bring to a boil and cook 1 minute. Lower the heat, cover the pan and cook the lentils 20 to 25 minutes, or until tender but not soft. Remove from the heat, drain the lentils and set them aside.


While the lentils are cooking, fry the sausage and shallots together over moderate heat, breaking the meat up into small pieces. When the sausage is crispy, remove the pan from the heat and add the sausage mixture to the lentils. Toss ingredients together.


Combine 6 tablespoons olive oil, the vinegar, mustard and sage, blending the ingredients thoroughly. Pour the dressing over the lentils and sausage. Add the remaining 2 tablespoons olive oil if the salad seems dry. Season to taste with salt and pepper.


1/4 c Mazola oil

1/4 c vinegar

1/4 tsp garlic salt

1 1/2 tsp salt

1/2 tsp dry mustard

1/2 tsp pepper

1 Tbsp sugar

1 pkg pre-shredded cabbage

1 can garbanzo beans, drained and rinsed

1 can white beans, drained and rinsed

Combine dressing ingredients and mix well. Add cabbage and beans. Let

stand an hour or so to blend the flavors.


cooked white beans, 3 to 4 cups

1 medium onion, chopped

3 T olive oil

4 oz can chopped green chilies, drained

3 T flour

2 tsp ground cumin

14 oz can chicken broth

2 cups cooked chicken, chopped

Possible garnishes: shredded Monterrey jack cheese, pepper jack cheese, sour

cream, salsa

Cook onion in olive oil for 4 minutes or until transparent. Add chilies,

flour and cumin; cook and stir for 2 minutes. Add beans and chicken broth;

bring to a boil. Reduce heat and simmer for 10 minutes or until thickened.

Add chicken and cook until thoroughly hot. May be garnished if desired.

Serve over rice.




Submitted by Nary Jo Hiles, Stafford, VA


1 cup uncooked real Minnesota wild rice, rinsed and cooked according to pkg.

1 cup white Minute Rice, cooked according to pkg.

1 can Cream of Mushroom Soup

1 can Cream of Celery Soup

5 T. Soy Sauce

1 lb. Hamburger, cooked

1 small can mushrooms


Add all the ingredients together and bake 1 hour for 350 degrees.

From the Prairie Home Companion 2/25/02


(Kik Alicha)

Makes 6 servings


This vegetarian stew is adapted from a recipe from Ethiopian Village. To make the dish spicy, omit the ginger and add in its place 1 tablespoon of Berbere Spice Mixture (see accompanying recipe), 2 tablespoons tomato sauce and chopped green chilies to taste.


3 cups water plus 2 tablespoons (divided)

1 cup dried yellow split peas

2 tablespoons olive oil

1/2 small onion, chopped

2 cloves garlic, minced

1 1-inch-long piece fresh ginger, peeled, finely chopped

1/2 teaspoon ground turmeric

1 teaspoon salt


Place 3 cups of the water and the peas in large saucepan. Heat over high heat to boiling. Reduce heat to medium; cook until almost tender, about 30 minutes.


Heat olive oil in a medium skillet over medium-high heat; cook onion until translucent, about 5 minutes. Add garlic, ginger and turmeric; cook 1 minute. Add remaining 2 tablespoons water; cover. Cook on low heat 3 minutes. Add mixture to cooked peas; stir in salt. Simmer until peas are very soft, about 30 minutes. Taste; adjust seasonings.



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