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).

20 BEST FOODS FOR KIDS

ASPARAGUS ORIENTAL

ASPARAGUS SALMON AND ONION RISOTTO

BALLYCASTLE SAUSAGE ROLLS

BASIC PIZZA DOUGH

BEAN EGGPLANT TOMATO CASSEROLE

BEER DOUGHNUTS

BOSTON BROWN BREAD

BREAD NATION

BROCCOLI N CHEESE RANCH STRATA

BUTTERMILK CORN BREAD

BUTTERY PAN ROLLS

CAMARONES A LA DIABLA

CHEAP QUICHE

CHEDDAR CHIVE BREAD

CILANTRO PEANUT SAUCE

CORNED BEEF AND CABBAGE

COUNTRY LENTIL SOUP

CREOLE STUFFED PEPPERS

CROCK POT STUFFED PEPPERS

DROP SUGAR COOKIES

EASY MEATLESS TAMALE PIE

GINGER SAUCE

GOLDEN CLOVE GLAZED HAM

GREEN BEANS WITH CITRUS HOLLANDAISE

IRISH SODA BREAD

JACK DANIELS MARINADE

JAPANESE GINGER SALAD DRESSING

LAZY PIEROGIE CASSEROLE

LEMON CHEESECAKE SQUARES

LEMON ROSEMARY POUND CAKE

LENTIL NUT LOAF

LENTIL RICE PATTIES

MANICOTTI

MEATLESS STUFF

MEXICAN HAMBURGER STUFFED PEPPERS

OLIVE LOVERS PASTA

PEANUT NOODLES

PENNSYLVANIA DUTCH CORN PIE

PEPPER MEAT RINGS

POTATO GNOCCHI IN CHEESE SAUCE

POTATO OMELET

REFRIGERATOR COOKIES

RISOTTO WITH RADICCHIO

SALSA AND RICE WITH BEANS

SHRIMP IN ADOBO SAUCE

SMOKED SALMON TURRETS

SPICY BEAN AND LENTIL LOAF

SPINACH CHEESE CASSEROLE

STUFFED GREEN PEPPERS

STUFFED PEPPERS

SUPER BREAD BOWLS

SWISS EGGS

TACO PIZZA

TACOS AL PASTOR

TACOS AL PASTOR II

TANGY TOMATO DRESSING

TEXAS BARLEY CASSEROLE

THAI CRAB CAKES

THAI STYLE TOMATO SOUP

THUNDER AND LIGHTNING

TOMATO CHEESE PIE

TOMATO CHIVE SALAD

VANILLA CAKE

WHICH FLOUR FOR BREAD

WHITE SAGE BREAD

WHOLE WHEAT PIZZA

 

 

 

20 BEST FOODS FOR KIDS

1 American Cheese One slice has about 125 milligrams of bone-building

calcium (children ages 1 to 3 need 500 milligrams a day; 4- to 8-year olds

need 800 milligrams). As a melted topping, this mildly flavored cheese can

make vegetables or pasta more enticing to picky eaters.

2 Baby Carrots Pack these beta-carotene-rich vegetables in sealed plastic

bags to take along to school or soccer practice. For babies and young

toddlers, steam carrots until soft, then cut into small pieces.

3 Baked Potato Serve this potassium-loaded, fiber-rich vegetable instead of

greasy fries. It's lower in fat and a great base for nutritious toppings

like chili, beans, or steamed broccoli.

4 Breakfast Cereal Fortified cereal is a top source of numerous vitamins and

minerals, including iron and the B-vitamin folate, which builds blood cells.

If your kids won't eat cereal that's not sugary, combine a sweet brand with

a less sugary variety.

5 Broccoli Children get calcium and vitamins C and A in every bite. Many

kids like it raw or lightly steamed so the vegetable stays bright green.

Make pizza faces with broccoli, plant "trees" in mashed potatoes, or let

kids dunk it in pasta sauce.

6 Cantaloupe One of the few fruits with both beta-carotene and vitamin C,

it's a great alternative for kids who aren't big vegetable eaters.

7 Chocolate Milk In an ideal world, children would gulp down plain milk

without complaint. But sometimes a little flavoring can make milk more

appealing. And contrary to popular belief, the chocolate does not

significantly hinder calcium absorption.

8 Eggs One scrambled egg is packed with protein, which builds and repairs

muscles, and vitamin D, which helps the body absorb calcium.

9 Frozen Mixed Vegetables Peas supply protein and folate, a B vitamin, while

green beans provide potassium. Toss them into soup as it heats, or cook and

stir into leftover rice.

10 Ground Beef A top source of protein, iron, and zinc. Choose beef that's

at least 90 percent lean to keep fat in check. Mix into chili, toss with

pasta or noodles, or make burgers.

11 Ketchup You may think it's gross when your child douses everything in

sight with ketchup, but this tomato-y condiment contains a natural

cancer-fighting compound called lycopene.

12 Kiwifruit Bite for bite, the kiwi has more vitamin C than an orange. It

supplies fiber and antioxidants that help protect the body's cells from

day-to-day damage.

13 Orange Juice Of all the 100 percent juices, O.J. is the most naturally

nutritious--it's got lots of vitamin C, folate, and potassium. The

calcium-fortified kind is a great option for kids who don't or can't drink

milk.

14 Parmesan Cheese Each tablespoon of grated cheese supplies close to 10

percent of the daily requirement for calcium; sprinkle it on top of pasta,

vegetables, salad, and eggs.

15 Peanut Butter Ever-popular among kids, peanut butter is protein-rich and

a good source of fiber. Spread on bread or thin with water to make a yummy

dip for celery sticks, apple slices, or banana chunks.

16 Pizza This popular item dishes up three food groups at once: grains,

dairy, and vegetable (the tomato sauce counts as a serving). Make

minipizzas for your children with English muffins, pizza sauce, mozzarella

cheese, and chopped veggies.

17 Sweet Potato A toddler-size quarter-cup serving supplies all the vitamin

A kids need daily. Slice it into strips, spray lightly with oil, and bake

into healthy fries (cut into small chunks for toddlers).

18 Tortillas Versatile and low-fat: Roll them up with turkey or ham, and

slice into wheels; cut them into wedges, and then bake to make low-fat

chips; or top with chopped veggies and melted cheese.

19 Whole-wheat Bread Fiber rich! Start your children on wheat bread when

they become toddlers so they get used to the taste of whole-grain foods.

Others to try: brown rice, whole-wheat English muffins, and whole-wheat

pasta.

20 Yogurt Yogurt supplies lots of calcium--275 to 450 milligrams per 8-ounce

container. Look for brands that have "live and active cultures." These

beneficial bacteria may boost the health of your child's intestines.

Flavored yogurt can be highly sweetened, so try brands with less sugar or

mix in plain yogurt.

ASPARAGUS ORIENTAL

Asparagus, a good source of vitamin A, tastes so great with an Oriental flair.

Makes 4 (3/4 cup) servings

 

1 1/2 pounds fresh asparagus

1 tablespoon vegetable oil

1/2 teaspoon McCormick(r) Season-All(r) Seasoned Salt

1/8 teaspoon McCormick(r) Ground Ginger

dash McCormick(r) Ground White Pepper

1 teaspoon soy sauce

 

1. Wash asparagus and break off stalks as far down as they snap easily. Cut asparagus diagonally into 1/2-inch thick slices.

 

2. In large skillet, heat oil.

 

3. Add asparagus and remaining ingredients except soy sauce. Cover and cook over high heat 3 minutes or until crisp-tender, stirring 2 or 3 times.

4. Add soy sauce and mix well.

ASPARAGUS SALMON AND ONION RISOTTO

1 pound asparagus, tough ends snapped off, spears cut into 11/2-inch lengths

Salt

1 tablespoon olive oil

1 medium shallot, minced

2 tablespoons Irish whiskey

1 cup arborio rice

3 to 4 cups chicken broth, heated

1/2 pound salmon fillet, cut into 1-inch cubes

1 teaspoon minced fresh dill

1/4 cup chopped green onions, green part only

1/4 cup whipping cream

Pepper

 

Place asparagus in skillet with 1 teaspoon salt and water to cover. Bring to boil. Cook at medium-high heat until asparagus is tender, about 10 minutes. Drain well and set aside.

 

Heat oil in skillet. Add shallot and saute 1 minute over medium heat. Add whiskey and cook over high heat to reduce liquid by half, 3 to 4 minutes. Add rice and saute 1 minute to moisten grains. Add 1/2 cup chicken broth and cook at medium heat until rice absorbs liquid, stirring occasionally, 7 to 10 minutes. Add another 1/2 cup broth and repeat. Add about 2 more cups broth, 1/2 cup at a time, and allow each to be absorbed before adding more. When rice is almost tender, stir in salmon cubes and cook 8 to 10 minutes. Add additional broth if mixture is dry.

 

Stir in reserved asparagus, dill, green onions, cream, salt and pepper to taste. Serve immediately.

BALLYCASTLE SAUSAGE ROLLS

Makes 8 rolls

 

21/2 pounds ground pork sausage

11/2 cups diced yellow onion

1 teaspoon hot pepper sauce

1 teaspoon Worcestershire sauce

1/2 teaspoon dried thyme

1/2 teaspoon dried sage

Kosher salt to taste

Pepper to taste

1 cup all-purpose flour

1 171/4-ounce package puff pastry, thawed (2 sheets; pie pastry or phyllo dough can also be used)

 

Cook ground pork sausage in skillet until about half-cooked, then add onions. Chop sausage into tiny pieces. Add the hot sauce, Worcestershire, thyme and sage. Simmer until onions are soft and translucent. Do not drain excess fat. Season to taste with salt and pepper.

 

Stir in flour, a little at a time. Simmer for about 15 minutes on low heat, stirring frequently. Cool for about 4 hours or overnight.

 

Let dough of choice come to room temperature.

 

Preheat oven to 400 degrees. Roll out each puff pastry sheet into a 12-inch square. Cut into quarters. Place one-eighth of the sausage about an inch from the bottom of each quarter. Roll up and fold ends under, using a little water to seal. Place on large baking sheet. Bake until golden, 10 to 15 minutes.

-- Kells Irish Restaurant and Pub

BASIC PIZZA DOUGH

2 packages Active Dry Yeast -- (1 1/2Tbsp)

1 1/2 cups Warm Water -- (105-110 degrees)

3 3/4 cups Flour -- more or less

1 tablespoon Olive Oil

1 teaspoon Salt

1/2 teaspoon Sugar

Dissolve yeast in warm water in large bowl. Stir in half of the flour, the oil, salt and sugar. Stir in enough of the remaining flour to make dough easy to handle. Turn dough onto lightly floured surface and knead about 10 minutes or until smooth and elastic. Place in greased bowl, and turn, greased side up. Cover and let rise in warm place for 20 minutes.

Punch down dough. Cover and refrigerate for at least 2 hours but no longer than 48 hours. (Punch down dough as necessary.) To freeze for later use: Wrap the partially baked pizzas (cooled), label and freeze no longer than two months.

To use frozen pizzas: Heat oven to 375 degrees F. Bake a thin-crust pizza on a greased cookie sheet uncovered about 25 minutes and a thick-crust pizza about 55 minutes.

BEAN EGGPLANT TOMATO CASSEROLE

1 pound kidney beans soaked overnight

2 onion chopped

4 cloves garlic minced

2 green peppers chopped

84 ounces chopped tomatoes (3-28oz cans)

2 teaspoons oregano

1 teaspoon thyme

2 bay leaves

1/4 teaspoon cayenne

2 eggplants

Soak and cook the beans. Drain off excess liquid. In a second pot, bring

the onion, garlic, green pepper, tomatoes and seasonings to a boil and

simmer for 10 minutes. Dice the eggplant and add it. Stir in the cooked

beans and simmer 20 minutes.

Notes: Substitute 2 T. of fresh oregano for the dried, or 1 T thyme. This

goes together very quickly with a pressure cooker.

BEER DOUGHNUTS

Makes 6 regular doughnuts, or 24 miniature doughnuts

 

Here's a version of Jon Graber's beer doughnuts. It's adapted from a recipe from King Arthur's Flour baking catalog (www.kingarthurflour.com; 800-827-6836), which also sells a convenient doughnut mix and baking pans for regular or miniature doughnuts. The pans look like muffin pans with forms for making the holes in the doughnuts.

 

4 tablespoons butter (see note)

1 cup cake flour

1/2 cup granulated sugar

1 teaspoon baking powder

1/4 teaspoon ground nutmeg (fresh ground is best)

1 teaspoon ground cinnamon

1/4 teaspoon salt

3 tablespoons dried buttermilk powder

2 eggs

6 tablespoons amber ale (IPA, India Pale Ale, adds a nice bite)

Powdered sugar

 

Preheat oven to 375 degrees. Melt butter and let cool. Sift flour, sugar, baking powder, nutmeg, cinnamon, salt and buttermilk powder together in a large mixing bowl.

 

In a separate bowl, whisk together eggs, melted butter and beer until well-blended.

 

Grease the doughnut pan (or a mini-Bundt pan) with a generous amount of butter or vegetable shortening. Pour the liquid blend into the dry ingredients all at once, and mix just until blended (do not overmix, or the doughnuts will be tough).

 

Fill each doughnut form half-full. Bake on the middle rack for 8 to 9 minutes for miniature doughnuts, 9 to 12 minutes for regular-size doughnuts. The doughnuts should not be browned on top. Remove pan from oven, let cool for a minute, remove from pan and roll in powdered sugar.

 

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

BOSTON BROWN BREAD

YIELD: 1 loaf, about 10 slices

The East Coast

 

This recipe, from "The Book of New New England Cookery," is steamed rather than baked. It is traditionally cooked in a small coffee can, but you can make it in a loaf pan as well.

1/2 cup each: rye flour, yellow cornmeal, graham or whole-wheat flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

6 tablespoons molasses

1 cup buttermilk

 

Mix the rye flour, cornmeal, graham flour, baking soda and salt in a large mixing bowl. Add molasses and buttermilk; mix well. Set aside.

 

Butter a 1-pound coffee can. Pour in batter. Cover tightly with a double piece of aluminum foil over the top and halfway down the sides of the can; secure with kitchen string.

 

Place can in a deep saucepan or stockpot. Add enough boiling water to come halfway up the sides of the can. Cover saucepan; steam until a tester inserted in the center of the loaf comes out clean, about 11/2 hours. Remove can; cool 15 minutes on a rack. Unmold bread; serve warm.

 

BREAD NATION

Slice of America: Regional loaves are on the rise

March 20, 2002 Posted: 06:20:07 AM PST, By KRISTIN EDDY,

CHICAGO TRIBUNE

 

Some snapshots of American life have nothing to do with a camera. Take a closer look at our country's baking traditions. You'll find, with each bread and roll, a portrait of a particular region.

 

After decades in which characterless, mass-produced breads -- with their universally soft textures and mild flavors -- reigned supreme at the store, artisan bread-makers, cookbook authors, upscale markets and even some supermarkets are resurrecting some great American loaves. Regional baking still thrives, according to Beth Hensperger, author of several baking books, including "Breads of the Southwest."

 

"You can tell where somebody is from by what kind of baking they do," she said.

 

Distinctive sourdough loaves of California, hearty multigrain and cheese breads in the Midwest, chili-spiked corn breads from the Southwest, yellow cornmeal and molasses "cakes" and buttery dinner rolls on the East Coast, and the fluffy white biscuits of the South: All carry the stamp of their early influences.

 

"In the past, it depended on the type of people who settled in different places and the availability of different ingredients," Hensperger said. "In the South and Southwest, it's corn, corn, corn. In the heartland, the Swedish, Russian and German immigrants had these really incredible baking traditions. The Russian wheat that was finally grown in Kansas made beautiful breads.

 

"Definitely the West is known for sourdough, and in Texas, New Mexico and Arizona are the border breads. It is very ethnic dominated."

 

The Colonists were quick to adapt American ingredients to European traditions, according to Arthur Meyer, author of "Baking Across America."

 

"When you look at the way the United States was originally settled, it tells you about the bread based on the climate and the kind of people who settled here, from the English to the Germans to the Spanish down in Florida.

 

"As we had the western push and people started to merge, you started to see more of a blending," said Meyer. "As you head past the Rocky Mountains, you see elements of New England baking," as in Mormon johnnycake.

 

Further migration continued to dilute regional identities, but many bread traditions still remain.

 

Wherever your roots may be, said Judith Fertig, author of "Prairie Home Breads" (Harvard Common Press, $18.95), breadmaking itself can be rewarding enough.

 

"You start with flour and water and end up with a great loaf of bread," Fertig said. "It's a real sense of accomplishment."

 

The West

 

Agriculturally rich states had a variety of flours at hand to make a range of breads and pastries, but the mountain and Southwestern states' arid climate forced bread makers to become more creative with cornmeal and wheat.

 

Blue and red cornmeal sticks; corn bread with hot or sweet peppers; and fresh tortillas may be appearing in upscale restaurant breadbaskets, but they all have solid roots in the old Southwest.

 

From the beginning, the influence of the Native American population and Spanish and Mexican settlers led to well-textured, seasoned breads, Hensperger said.

 

"They think nothing of adding goat cheese and walnuts, ground acorns, pine nuts and other nutmeats. They will add spices like chilies and cinnamon."

 

California, and particularly San Francisco, became famous for sourdough when airborne wild yeasts there helped bakers create loaves of the tangy bread. Once the state became an agriculture powerhouse -- with its plentiful acres of vegetables, fruit and nut trees -- these ingredients were incorporated into local breads such as olive rolls, walnut loaves and artichoke breads.

 

The Midwest

 

The sturdy grains that flourished in the Midwest were key to the textured yeast breads that came from pioneer ovens.

 

Wheat berries, rye, oats, honey, homemade yeast made from potatoes, the malty tang of beer and the richness of cheese can be found in many local bread traditions. Sourdough starter, a necessity when store-bought yeast was far from remotely located farms, also played a part in Midwest loaves.

 

"If you go back to pioneer roots, a lot of the breads are sourdough-based," Fertig said. "(Novelist) Willa Cather writes a lot about farm wives 'saving some of the dough back' for a starter dough in the midweek."

 

It's good to know that regional traditions still can flourish, Fertig said. "What distinguishes the Midwest is that all we need to make bread is right here. If you take wild Midwestern yeast and local spring water and Midwestern flour, you truly have a Midwestern bread. You end up with a taste of the place."

The East Coast

 

Corn was featured prominently up and down the East Coast, baked into cake-style rounds, prepared with everything from plain hot water and salt, to the rich enhancements of eggs and butter. Colonists in the 17th century made ash or hoe cake, baked right in the fire on hearthstones or the back of a hoe.

 

Cooks also blended cornmeal with wheat and rye to make the traditional steamed Boston brown bread, a recipe that continues to be strongly identified with the Northeast. Maple syrup, another famous product of the region, often appears as one of the bread's ingredients.

 

The South

 

The climate of the South had a great influence on baking styles. First, the soft, winter wheat grown there was a low-gluten grain more suited for delicate biscuits and pastries than for sturdy loaves. But just as important were the many months of warm -- sometimes unbearably hot -- temperatures that made kitchens so uncomfortable. The quick-cooking biscuits and corn bread were much better suited to Southern bakers. Although indoor air-conditioning has made the kitchen cooler, the tradition remains.

 

"When our consumers say they are baking bread, a large majority of them mean biscuits and corn bread," acknowledges Belinda Ellis, consumer affairs manager for the White Lily Foods Co. in Knoxville, Tenn., makers of the South's prized White Lily flour.

 

"You don't want to have an oven on for too long, so those two things are the perfect breads for the South."

 

 

 

 

 

BROCCOLI N CHEESE RANCH STRATA

The following is a recipe that can easily be modified to incorporate just

about any vegetable, meat, and/or cheese combination you wish. Skip the

dressing mix, substitute any vegetable(s) (cooked/thawed and drained), and

use mozzarella, provolone, Swiss, pepper jack, or American cheese. Great

with a little cooked ham, bacon, and/or deli meat chopped and added. Try

your favorite breakfast meats/cheeses for a morning casserole, too! And if

you're comfortable with it, this one's great for using up leftover

hotdog/hamburger buns, dinner rolls, etc.

10-12 slices sandwich bread (white or wheat), roughly cut or torn into 1-inch

cubes

1 (10-16 oz.) pkg. frozen broccoli, thawed in microwave & drained

1 (12-16 oz.) pkg. grated cheddar cheese

12 eggs

1 pkg. Original Ranch dressing mix

Milk

Preheat oven to 350 degrees. Spray 9x13 baking dish with non-stick spray.

Spread 1/2 of bread cubes in bottom of dish; top with broccoli and 1/2 of

cheese. Top with remaining bread cubes and sprinkle with remaining cheese.

In 4-cup measuring cup, lightly beat eggs. Add dressing mix and enough milk

to make 4 cups. Pour egg mixture over layered casserole & bake for 45-60

min. or until golden brown and firm in the center. Allow to rest for a few

minutes for easier serving. Leftovers reheat well.

BUTTERMILK CORN BREAD

YIELD: 8 servings

The South

 

This dense round of corn bread stays true to the Southern ideal of no added white flour or sugar. Look for coarse cornmeal for best results.

1 1/2 cups coarse cornmeal

1 teaspoon baking soda

3/4 teaspoon kosher salt

2 eggs

1 3/4 cups buttermilk

4 tablespoons unsalted butter, softened

 

Heat oven to 425 degrees. Place a 10-inch cast-iron or heavy, oven-proof skillet in the oven; heat 15 minutes.

 

Stir cornmeal, baking soda and salt together in a bowl until blended; set aside. Whisk eggs in a small bowl; stir in buttermilk. Pour into cornmeal mixture; stir until blended.

 

Remove skillet from oven. Place butter in pan; swirl until melted. Pour in batter. Return skillet to oven. Bake until puffed and golden, 20-25 minutes. Invert onto platter or serve hot off skillet.

 

BUTTERY PAN ROLLS

2 Tablespoons Yeast

1/4 cup Honey

4 1/2 cups Flour

10 tablespoons Butter or margarine -- melted

1 cup Warm Milk

1/2 cup warm water

1/4 cup honey

1 teaspoon Salt

1 Egg

In large bowl, dissolve yeast into water and honey. Let stand until bubbly

(15 minutes). Stir together 2 cups of flour, honey, salt, yeast mixture,

milk, and 6 T. of the butter or margarine. Blend 3 to 5 minutes. Gradually

add remaining 2-1/2 cups flour. Cover. Let rise in a warm place until

doubled (45 min.). Pour remaining butter or margarine into a 9 x 13 inch

baking pan and coat bottom. Drop batter by spoonfuls into pan and turn each

one to coat with butter or margarine. Let rise for 30 minutes. Bake at 425

degrees F for 12 - 17 minutes, or until golden brown.

CAMARONES A LA DIABLA

Camarones a la diabla are made differently by any Mexican cook you ask. My

mother in law doesn't even use tomatoes, and hers are the best I've ever

had. Here's what she does:

1. Rehydrate 8-12 chilies guajillos by gently boiling them. Remove, reserving

boiling liquid.

2. Blend chilies in blender with garlic (to taste), a bit of black pepper, and salt. Add small red chilies (Asian chilies -- called japoneses or polillos in Spanish) to the blender to make it as spicy as you like. Add a good amount of the boiling water to make it blend. Add a touch (I mean just a tiny pinch!) of cumin if desired. This will become your mole, so make sure you have enough.

3. Strain mixture. Here you remove the seeds and large pieces to make a smooth mole.

4. Begin to cook the shrimp. Cook them directly in your mole if they are precooked. If they are not, you can cook separately, but add some of their stock to the mole.

5. Boil the shrimp in the mole until cooked as desired. Serve with rice, beans, and tortillas calientitas!

(P.S. -- This same basic recipe, with less chilies, some tomato added to the

mole, and green peppers cooked with the shrimp, would be camarones a la

coste.)

CHEAP QUICHE

1 1/4 cups broccoli, cut in small pieces

1/2 cup green onion, chopped

6 eggs, divided

2 1/2 cups cooled mashed potatoes

1 cup (4 oz.) shredded cheese

1 cup milk

salt & pepper to taste

1 tsp. dried parsley

Preheat oven to 375 degrees. Microwave or steam broccoli until crisp tender. Allow to cool slightly. Mix well mashed potatoes with one egg and half the green onions. Spread on bottom and up sides of well greased 9 inch pie tin. (Make a mashed potato crust.) Sprinkle broccoli, remaining green onions, and shredded cheese into potato crust. Beat together remaining eggs, milk, parsley, and desired salt and pepper until well blended. Pour over broccoli and cheese. Bake for 30 to 40 min. or until knife inserted near center comes out clean. Let stand for 5 minutes before serving.

NOTE: Substitute any vegetable you like for the broccoli.

CHEDDAR CHIVE BREAD

YIELD: 2 loaves, 10 slices each

The Midwest - No need for kneading here.

2 cups lukewarm (95 degrees) water

2 packages (1/4-ounce each) or 11/2 tablespoons active dry yeast

2 tablespoons sugar

1 1/2 cups plus 2 tablespoons grated aged Cheddar cheese

1/2 cup chopped fresh chives

2 tablespoons unsalted butter, softened

2 teaspoons salt

4 1/2 cups all-purpose flour

 

Pour water into large mixing bowl. Sprinkle yeast and sugar over water; stir to dissolve. Set aside until foamy, about 10 minutes.

 

Add 1 1/2 cups of Cheddar cheese, chives, butter and salt; mix until combined. Beat in flour, 1/2 cup at a time, until dough is soft and sticky. Cover; let rise in warm place until doubled in size, 1 hour.

 

Punch down dough with wooden spoon; mix 1 minute. Place dough on floured work surface; cut in half. Place each half in a greased 9-by-5-inch loaf pan; smooth top. Sprinkle tops with remaining 2 tablespoons of the Cheddar.

 

Cover with plastic wrap; let rise in warm place until doubled in size, 45 minutes.

 

Heat oven to 375 degrees.

 

Bake until loaves are golden brown on top and sound hollow when tapped, about 30 minutes. Cool in pans on wire rack 30 minutes. Remove from pans to cool completely.

CILANTRO PEANUT SAUCE

 

Serve this sauce with the Thai crab cakes or other fish or meat dish for a distinctive Thai flavor. makes 3/4 cup

 

1/4 cup balsamic vinegar

2 1/2 tablespoons granulated sugar

2 tablespoons brown sugar

2 tablespoons low-sodium soy sauce

1/2 teaspoon dried crushed red pepper

1/8 teaspoon salt

1 garlic clove, minced

2 tablespoons creamy peanut butter

1/2 cup chopped fresh cilantro

2 tablespoons chopped fresh mint

 

Combine first 7 ingredients in a small saucepan and bring to a boil, stirring frequently. Remove from heat.

 

Add peanut butter and stir with a whisk until smooth. Cool. Stir in cilantro and mint. Serve with crab cakes.

 

 

 

 

CORNED BEEF AND CABBAGE

This traditional St. Patrick's day favorite is a one-pot, complete meal that is so easy to prepare, you'll want to make it several times throughout the year. Pickling Spice gives a zesty flavor to the vegetables.

Makes 8 servings

1 (3 pound) corned beef brisket

2 tablespoons McCormick Mixed Pickling Spice

1 teaspoon McCormick Minced Garlic

1 small onion, quartered

8 small red potatoes

2 cups baby carrots or 8 peeled carrots, cut into 1 1/2-inch

pieces

1 small head cabbage, cored and cut into 8 wedges

2 tablespoons butter

1 teaspoon McCormick Parsley Flakes

1. Trim fat off brisket. Place brisket into large, 6-8 quart pot or Dutch oven. Cover brisket with water (about 2 quarts). Add seasonings and onion. Cover and bring to just a boil. Reduce heat and simmer slowly (do not boil) for 2 hours.

2. Add potatoes and carrots; simmer 30 minutes. Add cabbage and simmer 15 additional minutes.

3. Meanwhile, melt butter and stir in parsley. Remove vegetables with a slotted spoon. Remove brisket from pot and slice across the grain. Serve with vegetables brushed with melted butter mixture.

COUNTRY LENTIL SOUP

1 1/2 cups onion chopped

1 cup celery chopped

1 cup carrot chopped

2 teaspoons garlic minced

1 tablespoon olive oil

3 1/2 cups vegetable stock

1 cup dried lentils

1 can whole tomatoes

2 teaspoons parsley

1 teaspoon marjoram

1/2 teaspoon oregano

1/4 teaspoon thyme

Sauté onions, celery, carrots, and garlic in pressure cooker 5 - 8 minutes.

Add rest of ingredients and bring to pressure for 15 minutes. Serve and

enjoy!

Serving Ideas: Top with parmesan or feta.

Note: You can do this recipe without a pressure cooker. Just cook it about

45 minutes.

 

CREOLE STUFFED PEPPERS

4 large sweet green peppers

1 pound ground beef

2 cups cooked rice

salt and pepper to taste

Creole sauce (see below)

Split peppers; wash and remove seeds and membrane. Parboil for 5 minutes;

drain. Cook beef until it loses red color. Pour off fat. Mix beef, rice and

seasonings. Add 1/4 cup Creole sauce. Pack peppers with mixture and put into

large shallow baking pan. Pour about 1 1/2 cups Sauce around peppers. Cover;

bake in preheated 350 degree oven for 45 minutes. serve remaining Sauce

heated. Makes 8 servings

Creole Sauce

Cook 1 chopped onion and 1/2 cup diced celery in 2 tablespoons butter for 5

minutes. Add 1 can (15 1/2 ounces) spaghetti sauce, 1 can (8 ounces) tomato

sauce, 1 cup water, 1 bay leaf, 2 whole cloves and salt and pepper to taste.

Simmer for 15 minutes. Makes 3 cups. Be sure to remove whole spices before

serving.

CROCK POT STUFFED PEPPERS

6 large Green Bell Peppers -- tall shapes

1 pound Ground Beef, extra lean

1 cup Rice -- uncooked

1 large Onion-- chopped

1 large Carrot -- shredded

1 teaspoon Beef Bouillon granules

1/2 teaspoon Salt

1/2 teaspoon Pepper

1 can Condensed Tomato Soup

1 can Water

Cut the top off and remove seeds from green peppers. Wash and set aside.

Combine ground beef, uncooked rice, onion, carrot, bouillon, salt and pepper

in a large mixing bowl. Any other seasonings that you like may also

be used: oregano, parsley, garlic powder, etc. Stuff each pepper about 2/3

full (rice will need room to swell up). Stand the peppers side-by-side in

the slow cooker In a small mixing bowl, combine tomato soup and water, and

pour mixture over the peppers Cook on low for 6-8 hours.

DROP SUGAR COOKIES

1 1/3 cups Vegetable Shortening

1 1/2 cups Sugar

2 teaspoons Vanilla

2 Eggs

8 teaspoons Milk

3 cups Flour

3 teaspoons Baking Powder

1/2 teaspoon Salt

In a large mixing bowl, cream shortening and sugar. Beat in vanilla, eggs

and milk. Add dry ingredients, then drop by teaspoonfuls onto greased

cookie sheets. Bake at 350 degrees F for 10 - 12 minutes.

Variation: Sprinkle with sugar, or flatten with the bottom of a glass that

has been dipped in sugar.

Note: For baking later, drop teaspoonfuls onto cookie sheets and flash

freeze. Store in an airtight container, and keep in freezer until ready to

bake. Bake as directed above. You can also freeze in logs wrapped in

plastic wrap, or in recycled orange juice containers with the ends replaced

and taped on with freezer tape. Slice and bake as directed above.

NOTES : To use this recipe for rolled cookies, add flour 1 Tbsp. at a time

until dough is almost firm enough to roll out. Refrigerate for 1 hour, then

roll dough out on a floured surface to 1/3 inch thick and cut as desired

with cookie cutters. REAL FOOD 4 REAL PEOPLE

EASY MEATLESS TAMALE PIE

Place two or three cans of chili or ranch beans in the bottom of a 8 or 9

inch square pan. Sprinkle with 4 oz. grated cheese. Mix 1 small package of

corn bread mix as directed and add 1 small can drained diced green chilies.

Pour on top of beans and bake until beans are bubbly and corn bread is

lightly browned. (20 min.) You may wish to sprinkle top of corn bread with

cheese the last 5 minutes of cooking time.

GINGER SAUCE

Benihana

1/4 cup onion, chopped

1 small ginger root or 1/8 tsp. ground ginger

1/2 cup soy sauce

1/4 cup rice wine vinegar

Combine all ingredients in blender; process until smooth.

GOLDEN CLOVE GLAZED HAM

This clove-studded, honey-baked ham will be a showstopper at your next gathering. Makes 18 servings

 

1/2 cup firmly packed brown sugar

1 tablespoon honey

1/8 teaspoon McCormick(r) Ground Cloves

8 pound ready-to-eat ham

McCormick(r) Whole Cloves

 

1. Combine brown sugar, honey and ground cloves. Set aside.

 

2. Score top of ham. Stud with whole cloves. Bake in 350°F. oven 1 1/2 hours, basting last 1/2 hour with brown sugar mixture.

 

3. Let stand 15 minutes before slicing.

GREEN BEANS WITH CITRUS HOLLANDAISE

 

This is the perfect side dish for special meal occasions. Green beans and red pepper slices look so festive and fresh, while citrus and dill give the Hollandaise sauce an extraordinary flavor. Makes 6 servings

 

1 bag (16 ounces) frozen whole green beans, thawed

1 red bell pepper, cut into thin strips

1/3 cup sliced almonds*, divided

1 package McCormick(r) Hollandaise Sauce Blend

1 1/4 cups milk

2 tablespoons butter or margarine, softened

3 ounces cream cheese, softened

2 teaspoons lemon juice or 2 tablespoons orange juice

1/2 teaspoon McCormick(r) Dill Weed

1. Preheat oven to 375°F.** Combine green beans and pepper strips in a greased 12x8-inch baking dish or 2-quart casserole dish. Top with 1/3 cup almonds.* Bake, covered, 25-30 minutes or until vegetables are crisp-tender. OR for stovetop preparation: Add red bell pepper strips to thawed green beans and cook according to package directions.

 

2. Meanwhile, prepare Hollandaise sauce according to package directions, except use 1 1/4 cups milk and 2 tablespoons butter. After sauce has thickened, whisk in cream cheese, lemon or orange juice and dill. Cook over low heat until smooth. Drizzle sauce over a serving of vegetables. Garnish with remaining almonds.

 

*Almonds may be toasted. To toast nuts, place in nonstick skillet over medium heat and cook, stirring often, until golden brown.

 

**If desired, bake in a 325°F oven 30-35 minutes.

 

Do-ahead suggestions: Sauce may be prepared 1 day ahead. Cover, refrigerate and heat through just before serving.

IRISH SODA BREAD

Makes 1 loaf

 

Dried currants sweeten this version of Irish soda bread. If you like a subtle anise-like flavor, add a tablespoon of caraway seeds when you stir in the dried currants.

 

3 cups unbleached all-purpose flour

3 tablespoons granulated sugar

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 tablespoons cold butter

1/2 cup dried currants or raisins

11/4 cups buttermilk

2 teaspoons milk

 

Preheat oven to 375 degrees. In a large bowl, sift together flour, sugar, baking soda, baking powder and salt. Cut in butter until mixture is the consistency of coarse crumbs. Stir in currants.

 

Add buttermilk and stir only enough to barely moisten dry ingredients.

 

Turn dough out onto a floured surface and knead lightly until it is smooth enough to shape into a flattened ball about 11/2 inches high. Place on a greased baking sheet and brush with the 2 teaspoons milk. With a floured knife, cut an X into the top of the loaf (cutting from the center to within about 1 inch of the edge) about 1/4 inch deep.

 

Bake until loaf is golden brown, 40 to 45 minutes. Test by inserting a wooden skewer in thickest part.

 

Slide loaf onto a wire rack to cool slightly. Cut into thick slices and serve warm or at room temperature.

JACK DANIELS MARINADE

1/4 c. Jack Daniels

1/4 c. soy sauce

1/4 c. Dijon mustard

1/4 c. minced green onion tops

1/4 c. firmly packed brown sugar

1 tsp. salt

Dash of Worcestershire sauce

Pepper to taste

Combine all ingredients. Blend well. Use to marinate shrimp or scallops for one hour. Beef, chicken or pork should be marinated overnight in the refrigerator. Remove meat and bring marinade to a boil and boil for 2 minutes (to kill off any germs) and baste meat as it is grilled or broiled.

JAPANESE GINGER SALAD DRESSING

1 cup olive oil

1/4 cup soy sauce

1 lemon, juiced

3 cloves garlic, minced

3 tablespoons minced fresh ginger root

1 teaspoon prepared Dijon-style mustard

2 teaspoons honey

ground black pepper to taste

In a small bowl, whisk together the soy sauce, lemon juice, garlic, ginger,

mustard, honey and pepper. Once these are thoroughly combined, add the oil

in a steady stream, whisking constantly. When all of the oil is incorporated

into the dressing, pour into a glass jar and chill until serving.

LAZY PIEROGIE CASSEROLE

15 lasagna noodles

2 eggs

2 cup cheddar cheese (shredded)

2 cup mashed potatoes

pepper, to taste

garlic salt, to taste

onion powder, to taste

1 cup butter

1 chopped onion

Cook lasagna noodles, drain, line bottom of 9x13 pan. In bowl mix mashed

potatoes, cheese, egg, and spices, spread half over noodles. Repeat, cover

with another layer of noodles. Melt butter or margarine in fry pan, sauté

onion until clear and soft. Pour over noodles. Cover with foil. Bake 30

minutes in 350F oven. Let stand 10 minutes before cutting

LEMON CHEESECAKE SQUARES

 

Lemon Cheesecake Squares blends vanilla and lemon extracts for an interesting flavor twist. Top with your favorite fruit in season for a light and refreshing dessert. Makes 18 servings

 

1/2 cup graham cracker crumbs

1/4 teaspoon McCormick(r) Ground Cinnamon

2 packages (8 ounces) Neufchátel or light cream cheese, softened

1 cup part-skim ricotta cheese

1/2 cup sugar

2 teaspoons McCormick(r) Pure Vanilla Extract

2 teaspoons McCormick(r) Lemon Extract

2 eggs plus 2 egg whites

Fresh fruit (optional)

1. Preheat oven to 350°F. Combine cracker crumbs and cinnamon. Presss evenly in bottom of a 13x9x2-inch baking pan, coated with cooking spray.

 

2. Beat together the next 5 ingredients with an electric mixer until smooth. Add eggs and egg whites, beating well after each addition. Carefully pour over crumb mixture.

 

3. Bake 20-25 minutes or until cheesecake is lightly browned on edges and almost set in center. Remove from oven and cool 30 minutes on wire rack. Cover and refrigerate overnight. Cut into 18 pieces. Top with fresh fruit if desired.

LEMON ROSEMARY POUND CAKE

The sweet, clean flavor of rosemary pairs with the cake's citrus flavor, offering a surprisingly refreshing dessert. Makes 12 servings

 

2 1/2 teaspoons McCormick(r) Rosemary Leaves, coarsely crushed, divided

2 1/2 cups all-purpose flour

1 1/2 cups sugar

1 tablespoon baking powder

1/2 teaspoon salt

3/4 cup orange juice

3/4 cup vegetable oil

2 teaspoons McCormick(r) Lemon Extract

4 eggs

 

Glaze:

1 1/2 cups confectioners sugar

1/2 cup lemon juice

 

1. Heat oven to 325°F. Generously grease and flour 12-cup bundt or fluted tube pan. Sprinkle bottom of pan with 1/2 teaspoon crushed rosemary.

 

2. In a large bowl, combine 1 teaspoon crushed rosemary with remaining cake ingredients; beat 3 minutes at medium speed. Pour into prepared pan. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Remove cake from oven; pierce cake surface deeply with a fork, about every inch.

 

3. In a small saucepan, blend glaze ingredients and remaining crushed rosemary. Bring to a boil; reduce heat and simmer 1 minute. Spoon half of glaze over hot cake in pan. Allow cake to stand 10 minutes; invert onto serving plate. Spoon remaining glaze over cake. Allow cake to cool before serving.

LENTIL NUT LOAF

3 cups cooked lentils

1/2 cup chopped nuts

1 tbsp. onion powder

1 tbsp. oil

1/4 tsp. sage

1/2 tsp. salt

1/2 cup rolled oats or bread crumbs (3 slices)

Mix well, using water to adjust consistency so the oats are quite wet. Bake

in a well oiled pan for one hour at 350 degrees. Leftovers are wonderful

when sliced for sandwiches.

LENTIL RICE PATTIES

2 3/4 cup water

1/2 cup onion

1/3 cup brown rice

2 cloves minced garlic

3/4 cup lentils, rinsed & drained

1 25- oz. can garbanzo beans, drained and rinsed

3/4 cup rolled oats (not quick cooking)

2 egg whites, slightly beaten

1 1/2 tsp. dried basil, crushed

1 tbsp. Worcestershire sauce

2 dashes Tabasco

1/2 cup chopped toasted walnuts

Nonstick spray coating

8 Kaiser or hamburger buns

In a 2 quart saucepan combine water, onion, uncooked brown rice, and garlic. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Add lentils; cover and simmer for 25 minutes more or till rice and lentils are tender. Remove the saucepan from heat. Add garbanzo beans; mash with potato masher. Stir in oats. Let stand for 5 minutes.

In a medium mixing bowl stir together the egg whites, basil, Worcestershire sauce, salt and Tabasco. Add to the lentil- rice mixture, stir till combined. Stir in nuts. Using about 1/2 cup mixture for each, shape into eight 1/2 inch thick patties. (You may freeze patties in a single layer in a freezer container for up to 3 months. To thaw, place in refrigerator overnight.) To cook, spray a 12 inch skillet with nonstick coating. Cook patties over medium heat for 7 to 10 minutes or till light brown, turning once. Serve on buns with lettuce, onion, cucumber or yogurt. Makes 8 servings

MANICOTTI

Shells:

5 egg

1/4 tsp. salt

1 1/4 cups flour

1 tsp. butter

1 1/4 cups water

filling:

2 lb. ricotta cheese

2 egg

1 tbsp. chopped parsley

8 oz. grated mozzarella

1/3 cup grated Parmesan

1/4 tsp. salt

1/4 tsp. pepper

sauce:

Canned, bottled or homemade

Spaghetti Sauce

Make sauce or use 2 cans or bottles of commercial sauce. Mix ingredients for

shells until frothy. Melt butter in a 7 inch heavy, non-stick skillet. Pour

in 2 tbsp. batter and rotate evenly (as for making crepes). When top is dry

turn out on wire rack to cool. Stack with waxed paper between. Mix

ingredients for filling and place some in center of shells; spread around

and roll up. Place 2 cups sauce in 2 greased 8 or 9 inch square pans, place

rolls on top of sauce and place remaining sauce on top. Top with 2 tbsp.

Parmesan and bake at 350 degrees, uncovered, for 30 minutes, or until hot.

MEATLESS STUFF

I served the following at our Super Bowl party, and it was a huge hit.

Since, I've tried different vegetables, and all substitutions have been

given rave reviews. Hope you enjoy!

2 pkgs refrigerated Pillsbury pizza dough

1 T olive oil

2 cloves garlic, pressed

1 green pepper, sliced

1 onion, sliced

5-6 mushrooms, sliced

1/2 c shredded cheese (I used a Colby/muenster mix)

Sauté garlic in oil. Spread the two packages of pizza dough on a baking

stone or pan. Seal seams so they create one long square of dough. Once

garlic is ready, add vegetables and continue to sauté until mixed with

oil and garlic but still crispy. Spread over pizza dough. Add cheese. Roll

up. (If I have time, I brush the outside with an egg white.) Cook according

to pizza dough directions. (I've also used spinach, carrots, broccoli,

squashes and zucchini. I've also added deli meats - turkey, roast beef,

ham - with different kinds of cheeses.

MEXICAN HAMBURGER STUFFED PEPPERS

Serves: 4

Comments: You can make this ahead of time & cook later. Also this freezes

really well. Taste like you just cooked them.

4 large green peppers

1 lb. hamburger

1/3 c. chopped onion

1/3 c. chopped celery

3 c. cooked rice

1 c. salsa

2 t. chopped green chilies

2 c. shredded Monterey jack & cheddar cheese mix

1/4 c. salsa

Cut tops off peppers & remove seeds. Put in boiling water & boil 6 min. Remove & set aside. Combine hamburger, onion, & celery & cook until done. Drain off grease. Stir in rice, 1-c. salsa & chilies. Fill peppers with hamburger mixture. Arrange in pan. Top with cheese & salsa. Put a little water in pan. Cover tightly. Bake at 350 deg. for 45 - 55 min. RF4RP

OLIVE LOVERS PASTA

1 28-ounce jar Spaghetti Sauce

12 ounces Pasta -- tri-colored twists

1/2 cup Black Olives -- sliced

1/2 cup Spanish Olives -- sliced

2 tablespoons Parmesan Cheese -- grated (optional)

Prepare pasta according to package directions. In a medium saucepan, simmer

sauce over low heat, stirring occasionally until heated through. Spoon sauce

and olives over pasta, and toss to coat well. Sprinkle with Parmesan cheese

if desired. RF4RP

PEANUT NOODLES

You can use regular spaghetti, if you choose. We love the Buckwheat noodles

for their higher fiber and interesting taste. We have not been impressed

with whole wheat pastas.

Serving Size: 4

1/2 cup peanut butter, chunky

1 small onion grated

1 clove garlic crushed

1/4 cup nonfat dry milk

1/2 teaspoon honey

2 tablespoons lemon juice

2 teaspoons soy sauce

1/4 cup vegetable broth

4 servings buckwheat noodles

2 large carrots sliced

1 head broccoli chopped

Combine all ingredients except noodles and vegetables and simmer over low

heat about 10 minutes, making a creamy sauce. Add more stock if needed.

Boil noodles and vegetables together until done. Serve with sauce over

noodle vegetable mixture.

 

 

 

 

 

PENNSYLVANIA DUTCH CORN PIE

Double pie crust

2 eggs, lightly beaten

2 tbsp. melted butter

2 tbsp. flour

1/2 cup milk

4-5 cups fresh corn, cut off the cob

2 tbsp. chopped green peppers

2 tbsp. chopped onions

2 tbsp. chopped celery

2 hard boiled eggs

Make or buy your favorite double pie crust. Line a deep 9 inch pie plate with half the crust. Beat together, eggs, butter, flour, and milk; add corn and chopped vegetables and mix well. Pour mixture into pie crust. Top mixture with sliced hard boiled eggs. Cover with the second pie curst and seal well. Put a few vent cuts in the top crust. Bake at 350 degrees for 1 hour or till lightly brow. Make a hot milk and butter sauce to serve over pie.

PEPPER MEAT RINGS

Cut tops off three medium green Bell peppers, and remove seeds. Parboil

peppers for 5 minutes in boiling salted water to soften slightly. Drain.

Mix 3/4 lb. lean ground beef with

3/4 cup cottage cheese,

2 Tbsp. finely chopped onion,

2 Tbsp minced celery,

one beaten egg,

3/4 tsp. salt,

1/4 tsp. black pepper,

and a dash each of mustard powder, garlic powder and onion powder.

Stuff meat mixture into peppers, and then chill stuffed peppers in refrigerator for two hours. Cut chilled stuffed peppers into one-inch thick slices, crosswise, and arrange in greased baking dish. Surround pepper slices with tomato sauce (recipe below). Bake in 350 degree oven for 40 - 50 minutes and then cover with grated cheddar cheese. Continue baking until cheese is melted.

Tomato Sauce: Mix together: One 8-ounce can tomato sauce, 3 T. catsup, 3

or 4 T. brown sugar, and a dash each of Worcestershire sauce, celery salt

and mustard powder.

 

 

POTATO GNOCCHI IN CHEESE SAUCE

1 lb. baking potatoes

2 tbsp. snipped fresh chives

3/4 tsp salt

1/4 tsp. pepper

1 cup flour

1 3/4 cup milk

1/4 cup Gorgonzola or blue Cheese crumbled, 1 oz.

3 tbsp. dry white wine

Peel and quarter the potatoes. In a 3 qt. saucepan cook potatoes, covered, in a small amount of boiling salted water for 20 to 25 minutes or till tender. Drain well. Put the potatoes through a potato ricer or mash well. In a medium mixing bowl combine potatoes, 2 tbsp. chives, salt and pepper. Stir with a fork till combined. Use a wooden spoon to stir in enough of the 1 cup flour to form the mixture into a ball, adding 1/4 cup flour at a time.

Turn the dough out onto a lightly floured surface. Knead in enough of the remaining 1 cup flour till dough is soft and not sticky to the touch (this should take 3 minutes.) Divide the dough into 4 equal portions; divide each into 16 equal portions (for 64 total). Form into balls. Roll balls from a fork onto a waxed paper lined baking sheet, pressing lightly with the tines of the fork dipped in flour as you drop them. The gnocchi should have a dimple from your finger mark on one side and marks from the tine of the fork on the other. These will hold the sauce. Cover and chill the balls till

you are ready to cook. Then prepare a large saucepan of boiling salted water and cook for 2 minutes or until gnocchi have risen to the top and have a bread like texture in the center. Remove with a slotted spoon; keep warm while making sauce.

In a 1 qt. saucepan, cook onion in butter until tender but not brown. Stir in 2 tbsp. flour. Add milk all at once and cook and stir till thickened and bubbly for 1 minute more. Remove from heat and stir in the cheese.

POTATO OMELET

2 tbsp. oil

4 cups diced potatoes

1/2 cup sliced onion

1 diced green pepper

salt and pepper to taste

8 egg

1 can tomatoes, drained

1 tsp. dried parsley

1/2 cup water

1/2 cup shredded cheese

In a 10 inch cast iron skillet, heat oil over medium heat. Add potatoes, onion, green pepper, and salt and pepper and cook until vegetables are tender, about 20 minutes, stirring occasionally. Meanwhile, preheat oven to 400 degrees. In a medium bowl, beat eggs with water. Stir in tomatoes and parsley. Mix with potato mixture in skillet. Place in oven and bake for 20 minutes or until set. 5 minutes before omelet is finished, sprinkle shredded cheese over the top. Makes 4 dinner servings or 8 lunch servings. Can be halved.

REFRIGERATOR COOKIES

Mix "moist" ingredients thoroughly:

1 c. shortening (butter or margarine will work)

1/2 c. sugar

1/2 c. brown sugar

2 eggs

1 1/2 tsp. vanilla

Sift together dry ingredients and blend in:

2 3/4 c. flour

1/2 tsp. baking soda

1/2 tsp. salt

Form two rolls, about 2" wide. Wrap in waxed paper or plastic wrap and chill (or freeze at this point). Slice about 1/4" thick and bake at 400 degrees until light brown on bottom, about 6-8 min.

Variations:

REFRIGERATOR "SNICKERDOODLES" -- Sprinkle cookies liberally with a mixture of cinnamon and sugar before baking.

ORANGE-ALMOND -- Add 2 tsp. grated orange zest to moist ingredients and 1/2 c. sliced or slivered almonds to dough near the end.

CINNAMON-PECAN -- Add 1 1/2 to 2 tsp. cinnamon to moist ingredients and 1/2

to 3/4 c. chopped pecans or walnuts to dough near the end.

CHOCOLATE -- Add 1 to 2 Tbsp. cocoa to moist ingredients and (if desired) a

handful of chopped pecans or walnuts to dough near the end. Sprinkle

warm cookies with powdered sugar if you wish.

KRISPIE COOKIES -- Add 3/4 to 1 c. Rice Krispies cereal to dough near the

end.

DATE-NUT -- Add 1/2 c. chopped dates to moist ingredients and 1/2 c. chopped

pecans or walnuts to dough near the end.

LEMON TART COOKIES -- Add 2 tsp. of grated lemon zest to moist ingredients.

After baked cookies have cooled, ice with a thin glaze of lemon juice &

powdered sugar; allow to dry thoroughly (overnight) before packing.

RISOTTO WITH RADICCHIO

Makes 4 servings

 

Thin strips of radicchio lose their shape when cooked slowly with rice, forming a magenta sauce. The radicchio also loses much of its bitterness and takes on a slightly smoky flavor.

 

6 cups canned vegetable broth or stock

2 medium radicchio heads (about 11/4 pounds)

2 tablespoons extra-virgin olive oil

1 medium onion, minced

11/2 cups raw arborio rice

1/2 cup white wine

2 tablespoons unsalted butter

1/2 cup (about 2 ounces) freshly grated Parmigiano-Reggiano cheese, plus

additional for serving

Salt and freshly ground black pepper to taste

 

In a medium saucepan over medium heat, bring the broth to a simmer. Reduce the heat to low and keep warm.

 

Remove and discard any tough or dry outer leaves from the radicchio. Using a small, sharp knife, remove and discard the cores. Slice the heads in half lengthwise through the stem end. Slice each half crosswise into 1/4-inch-thick strips. Set aside.

 

In a heavy pot over medium heat, heat the oil. Add the onion and saute until it turns a rich golden color but has not yet begun to brown, about 6 minutes. Add the radicchio and cook, stirring often, until softened and wilted, about 4 minutes.

 

Add the rice and cook, stirring frequently, for 1 minute, until completely coated. Add the wine and cook just until the alcohol aroma fades, 1 to 2 minutes. Add 1/2 cup of the warm stock or broth and cook, stirring frequently, until the rice absorbs the liquid. Continue adding stock or broth in 1/2-cup increments, stirring frequently, until the rice is creamy and still tender but firm to the bite, about 25 minutes. (You may not need all of the stock or broth.)

 

Remove the pot from the heat and quickly and vigorously stir in the butter and cheese. Add salt and pepper to taste. Divide the risotto among 4 soup bowls. Serve immediately, passing additional grated cheese on the side.

-- From "The Complete Italian Vegetarian Cookbook"

SALSA AND RICE WITH BEANS

4 cups hot rice

1 cup Mexican style tomatoes

1 cup drained red or black beans

2 tbsp. chopped green onions

1/2 cup shredded cheese (opt.)

Mix the tomatoes, beans and rice and microwave until beans are heated

through. Top with green onions when serving. For a complete one dish

lunch, top with some shredded cheese. Makes 4 servings.

SHRIMP IN ADOBO SAUCE

2 dried ancho chilies

1/4 teaspoon crushed red pepper

2 lbs. peeled and deveined shrimp

1/4 cup olive oil

8 oz can of tomatoes

1 cup orange juice

1 cup chopped onion

1 minced clove of garlic

1 teaspoon salt

1/2 teaspoon Mexican oregano

1/2 teaspoon ground cumin

1/8 teaspoon ground cloves

1/4 teaspoon ground cinnamon

Garnish

Shredded lettuce 1/4 head

Sprigs of fresh cilantro

Thin orange slices

Cut ancho chilies open, discard stems and seeds. Cut the chilies into small

pieces with a pair of scissors or a sharp knife. Place in a small bowl and

cover with boiling water; set aside for 45 to 60 minutes to soak. Drain.

Lightly brown the shrimp in hot oil, then place them in a 9 X 12" baking

dish. Combine drained ancho chilies (or crushed red peppers) with undrained

tomatoes, orange juice, onions, garlic, salt, oregano, cumin, cinnamon, and

cloves in a blender. Blend until smooth. In the skillet used for cooking

the shrimp, simmer this mixture for about 20 minutes, or until thickened,

stirring occasionally. Pour the Adobo sauce over the shrimp in the baking

dish. Bake, uncovered, in a preheated 350º degree F. oven for 20 minutes.

Transfer the shrimp to a serving platter. Garnish with shredded lettuce,

cilantro and orange slices. Serves about 6 people.

SMOKED SALMON TURRETS

WITH HONEY-ORANGE DRESSING

Makes 4 servings

 

An easy, elegant way to begin a St. Patrick's Day celebration is to serve oak-smoked salmon, rolled into "turrets" with a tangy honey-orange sauce and slices of brown soda bread.

 

1 tablespoon honey

1 tablespoon orange juice

1 tablespoon white wine vinegar

3 tablespoons olive oil

Salt, freshly ground pepper

1/4 cup chopped red, green and yellow bell peppers

1 tomato, seeded and finely chopped

1 orange segment, finely chopped

5 ounces mixed salad greens

8 slices oak-smoked Irish salmon

 

In small bowl, whisk together honey, orange juice, vinegar, olive oil, salt and pepper to taste. Stir in peppers, tomato and orange. Place salad greens in bowl and toss with half of the dressing.

 

Place some of the salad greens in center of each slice of salmon. Roll salmon around the greens and stand upright to form a "turret." Serve 2 salmon slices per person with remaining dressing drizzled around the plate for garnish.

SPICY BEAN AND LENTIL LOAF

Serving Size: 12

2 teaspoons olive oil

1 onion finely chopped

1 clove garlic minced

2 stalks celery finely chopped

14 ounces red kidney beans

14 ounces lentils

1 egg substitute

1 carrot grated

1/2 cup cheddar cheese, shredded

1 cup whole wheat bread crumbs

1 tablespoon tomato paste

1 tablespoon ketchup

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon chili powder

Use canned kidney beans and lentils, for quick whip up. Preheat oven to

350. Lightly grease a 9x5x3 loaf pan. Heat oil in sauce pan. When he oil

sizzles, add onion, garlic, celery and cook 5 min, stirring. Cool. Rinse

and drain beans and lentils. Process with onion mixture until smooth.

Transfer mixture to bowl and add all remaining ingredients and mix well.

Spoon into pan and level surface. Bake about 1 hour.

SPINACH CHEESE CASSEROLE

1 10 oz. pkg. frozen spinach

5 oz. lasagna pasta

4 eggs, slightly beaten

2 cups milk

1 tsp. salt

1/4 tsp. pepper

Dash cayenne

1 tbsp. chopped green onions

1 cup grated sharp cheese

Defrost spinach, drain and squeeze dry. Cook macaroni in boiling salted water

until tender. Drain and arrange macaroni strips lengthwise and crosswise in

a 9 x 9 inch buttered baking pan, allowing the macaroni to go up the sides

of the pan. Combine eggs, milk, salt, pepper and cayenne and set aside 3/4

cup of mixture. Add green onions and spinach to remaining milk/egg mixture

and pour into prepared pan. Place pan in a pan of hot water and bake in a

350 degree oven for 30 minutes. Meanwhile cook 3/4 cup milk/egg mixture,

stirring constantly, until thick. Take mixture off heat and stir in cheese.

When egg mixture is almost firm, cover top with cheese mixture. Continue

cooking until cheese is melted and surface is browned. Cut into squares.

Serves 4

STUFFED GREEN PEPPERS

6 lrg. green peppers that sit upright steadily

1 lb. hamburger

2 Tbsp chopped onion

1 tsp salt

1/8 tsp garlic salt

1 cup cooked rice

1 can (15 oz) tomato sauce

3/4 cup Mozzarella cheese

Fill a large pot with water and bring to a boil. Add all peppers and boil for 5 min. Remove and place in cool water to stop cooking process. Brown hamburger and onion until meat is well cooked and onion tender. Drain off fat. Stir in seasonings and rice. Add 1 c of the tomato sauce and heat through. Lightly stuff each pepper with meat mixture. Stand pepper upright in ungreased casserole. Pour remaining tomato sauce over peppers, cover, and bake at 350 degrees for 45 min. Uncover, sprinkle Mozzarella cheese on top of each pepper, and continue baking 15 min. longer.

STUFFED PEPPERS

(serves 4)

4 green bell peppers

salt

5 tbsp. olive oil (extra-virgin is best)

1 medium yellow onion, peeled and chopped

4 cloves garlic, peeled and chopped

1 lb. ground chuck

1-1/2 cups cooked rice

1 cup chopped canned tomatoes

1 tbsp. chopped fresh oregano (I use a good tsp. of dried)

Freshly ground black pepper

1/2 cup ketchup

1. Bring a large pot of water to boil over high heat. Meanwhile, cut top off peppers 1" from the stem end (discard or save for another use), and remove seeds. Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green and their flesh slightly softened, about 3 minutes. Drain, and set aside to cool.

2. Preheat oven to 350. Heat 4 tbsp. of the oil in a large skillet over medium heat. Add onions and garlic, and cook, stirring often, until soft and golden, 10-15 minutes. Add meat and cook, breaking up lumps with the back of a spoon, until meat just turns from red to pink, about 3 minutes. Remove skillet from heat, add rice, tomatoes, and oregano, and season generously with salt and pepper. Mix well.

3. Drizzle remaining 1 tbsp. oil inside peppers, arrange cut side up in a baking dish, then stuff peppers with filling. Combine ketchup and 6 tbsp. water in a small bowl, then spoon over filling. Add 3-4 tbsp. water to baking dish, then place in oven and bake for l hour, basting with pan juices once or twice.

SUPER BREAD BOWLS

Four Servings

16 Rhodes Texas Rolls, thawed but still cold

1 egg, beaten separately

For each bowl, combine 4 rolls to make a smooth ball. Place on baking sheet

sprayed with non-stick cooking spray. Brush with egg. Cover with sprayed

plastic wrap. Let rise until double in size. Remove wrap and bake at 350 F

25 minutes or until golden brown. Let cool and slice off top. Hollow out

bread and fill with chili. Rhodes Bake-N-Serv www.rhodesbread.com

SWISS EGGS

1 cup grated cheese

1/3 cup cream

2 tbsp. butter

1 tsp. mustard

1/2 tsp. salt

1/8 tsp. cayenne pepper

4 eggs

Butter a shallow dish and spread the cheese in it. Add the butter in small

pieces. Mix the salt, mustard and cayenne into the cream and pour 1/2 the

mixture over the cheese. Break the eggs into this and pour the remaining

cream mixture over the eggs. Bake in a 350 degree oven for 10 minutes. Serve

over toast, English muffins or biscuits. Makes 4 servings

TACO PIZZA

(Any amounts of the following ingredients will do.)

Ready-to-use pizza crust(s)

OR refrigerated pizza crust dough

Refried beans (vegetarian)

Chunky salsa

Grated cheddar cheese

Iceberg lettuce

Roma tomatoes

Green onion (opt.)

Sliced black olives (opt.)

If using refrigerated dough, spread in pan and bake according to package

directions just until firm and beginning to turn color. For either crust,

continue as follows.

Spread crust with a layer of beans and a thin layer of salsa. Top with

cheese and bake at 375 degrees for about 15 minutes or until cheese is

thoroughly melted and center feels hot. Meanwhile, slice lettuce into thin

shreds; chop a couple of tomatoes and as many green onions as you wish. Top

hot pizza with lettuce, tomatoes, onions, and black olives; serve

immediately with additional salsa on the side. If you have picky eaters,

you may prefer to serve toppings in small bowls and let them choose their

own at the table.

TACOS AL PASTOR

Introduction:

Tacos al Pastor is perhaps the best taco you could ever try. The problem is

that good tacos are hard to find the United States since the recipe is such

a secret. In Mexico city there are taquerias dedicated mostly or even

exclusively to tacos al Pastor. Tacos al Pastor are made from pork meat that

has been marinated in a secret recipe and then cooked in a rotisserie with

pineapple on top. The tacos should be very small (almost like 2 bites size)

and garnished with cilantro (coriander), chopped onion and the pineapple.

Add your favorite hot sauce.

The fact is that everyone seems to have a different list of ingredients for

the marinade and nobody wants to share it. It is after all their business

to keep their recipe different and better from others as well as secret.

Below is the recipe I started with, if you experiment with it and improve on

it, please tell me about it. Other ingredients mentioned are achiote and red

vinegar.

This recipe serves 4.

10 chilies Pasilla

10 chilies Guajillo

1/2 garlic bulb

1/4 litter White Vinegar

1/4 tsp. Cumin

5 cloves

salt

pineapple (fresh or canned)

2 lbs thin pork meat

1 onion

Fresh cilantro (coriander)

1 Beer

2 Limes

Pre-cooking:

Cut the pork meat in thin steaks or slices if necessary. Normally each steak

would rest on top of each other while marinating and cooking. The following

is the recipe for the marinade, this is a lot so you won't have to make it

very often.

Take the seeds out of the chilies, cut them in little pieces and mash them

together with the garlic, cloves, and cumin, avoid touching the chilies and

vinegar with your bare hands if possible. wear gloves. The vinegar and chilies can "cook" your hands, trust me. A food processor would help here. Boil the ingredients from the above step in the vinegar until it makes some sort of a heavy paste. Making sure that it won't burn, so mix it often. Once fully cooked drink the beer while you let the marinade cool down. Apply the paste to the meat putting one steak on top of the other. At a real taqueria they would form a top that eventually goes into the rotisserie. Since we do not have the rotisserie you simply pile the meat together and store in the

fridge for at least 6 hours or overnight.

Cooking:

In a taqueria they would roast the "top" of meat with pineapple on top of it so that the juice gives the meat some of its flavor. The meat would be rotated constantly as the cook cuts very small slices of meat and pineapple to be served in a taco. Chop the cilantro and onion. Without a rotisserie, our only choice is to cut the pork in small bits so that it can be eaten easily in a taco. Use a frying pan and cook the meat with small

pieces of pineapple making sure the pork is fully cooked and just about to burn in some cases (well roasted). Cut the limes in quarters. Serve the tacos with chopped cilantro, onion, and the limes.

Tips:

I definitely need some this time. Or perhaps you'd like to send me a rotisserie. Squeeze a lit bit of lime juice in the taco before you eat it and add habanero salsa. If you only have large tortillas, cut them using a small plate of the size you want and a knife. For microwave, add 17 seconds per tortilla and heat them between paper napkins. www.batista.org/ Source: Ricardo Batista

TACOS AL PASTOR

Introduction:

Tacos al Pastor is perhaps the best taco you could ever try. The problem is

that good tacos are hard to find the United States since the recipe is such

a secret. In Mexico city there are taquerias dedicated mostly or even

exclusively to tacos al Pastor. Tacos al Pastor are made from pork meat that

has been marinated in a secret recipe and then cooked in a rotisserie with

pineapple on top. The tacos should be very small (almost like 2 bites size)

and garnished with cilantro (coriander), chopped onion and the pineapple.

Add your favorite hot sauce.

The fact is that everyone seems to have a different list of ingredients for

the marinade and nobody wants to share it. It is after all their business

to keep their recipe different and better from others as well as secret.

Below is the recipe I started with, if you experiment with it and improve on

it, please tell me about it. Other ingredients mentioned are achiote and red

vinegar.

This recipe serves 4.

10 chilies Pasilla

10 chilies Guajillo

1/2 garlic bulb

1/4 litter White Vinegar

1/4 tsp. Cumin

5 cloves

salt

pineapple (fresh or canned)

2 lbs thin pork meat

1 onion

Fresh cilantro (coriander)

1 Beer

2 Limes

Pre-cooking:

Cut the pork meat in thin steaks or slices if necessary. Normally each steak

would rest on top of each other while marinating and cooking. The following

is the recipe for the marinade, this is a lot so you won't have to make it

very often.

Take the seeds out of the chilies, cut them in little pieces and mash them

together with the garlic, cloves, and cumin, avoid touching the chilies and

vinegar with your bare hands if possible. wear gloves. The vinegar and chilies can "cook" your hands, trust me. A food processor would help here. Boil the ingredients from the above step in the vinegar until it makes some sort of a heavy paste. Making sure that it won't burn, so mix it often. Once fully cooked drink the beer while you let the marinade cool down. Apply the paste to the meat putting one steak on top of the other. At a real taqueria they would form a top that eventually goes into the rotisserie. Since we do not have the rotisserie you simply pile the meat together and store in the

fridge for at least 6 hours or overnight.

Cooking:

In a taqueria they would roast the "top" of meat with pineapple on top of it so that the juice gives the meat some of its flavor. The meat would be rotated constantly as the cook cuts very small slices of meat and pineapple to be served in a taco. Chop the cilantro and onion. Without a rotisserie, our only choice is to cut the pork in small bits so that it can be eaten easily in a taco. Use a frying pan and cook the meat with small

pieces of pineapple making sure the pork is fully cooked and just about to burn in some cases (well roasted). Cut the limes in quarters. Serve the tacos with chopped cilantro, onion, and the limes.

Tips:

I definitely need some this time. Or perhaps you'd like to send me a rotisserie. Squeeze a lit bit of lime juice in the taco before you eat it and add habanero salsa. If you only have large tortillas, cut them using a small plate of the size you want and a knife. For microwave, add 17 seconds per tortilla and heat them between paper napkins. www.batista.org/ source: Ricardo Batista

TANGY TOMATO DRESSING

OUTBACK STEAKHOUSE(r)

by Todd Wilbur

I'd have to say we get more cloning requests for this salad dressing than for any other chain restaurant dressing out there. So, last week I suited up in protective gear, donned some safety goggles and set out to tackle the tangy beast. Now, fresh out of the underground laboratory, comes this simple formula for recreating Outback's popular salad topper in your own cozy kitchen. Mix it up, heat it up, cool it down, and store it in the fridge until salad time.

 

From TOP SECRET RECIPES:

1/2 cup plus 1 tablespoon ketchup

1/3 cup water

1/4 cup granulated sugar

1/4 cup white vinegar

2 tablespoons olive oil

1/4 teaspoon paprika

1/4 teaspoon coarse black pepper

1/4 teaspoon garlic powder

1/4 teaspoon cayenne pepper

1/8 teaspoon onion powder

pinch thyme

 

1. Combine all ingredients in a small saucepan over medium heat. Bring to a boil, whisking often, then reduce heat and simmer, uncovered, for 5 minutes. Cover the dressing until cool, then refrigerate it until well chilled. Makes 1 cup.

www.topsecretrecipes.com

 

 

 

TEXAS BARLEY CASSEROLE

4 cups water

1 cup uncooked barley (not quick cooking)

2 tbsp. oil

1 cup finely diced onion

1 cup finely diced tomatoes

1 1/2 tsp. Worcestershire sauce

1/2 tsp. hot pepper sauce

salt to taste

1 can (16 oz.) red beans, well drained

1 cup finely diced bell pepper ( mixture or red, yellow, and green)

1/2 lb. grated cheddar cheese ( about 2 cups)

Bring water to boil in large saucepan over high heat. Add barley, allow water to return to the boil. Cover, and reduce heat to low. Cook 30 to 35 minutes or until all water has been absorbed. Set aside. Heat oil in large skillet over medium heat . When hot, add onion; sauté until translucent, 2 to 3 minutes. Add tomatoes; cook about 5 minutes or until saucy. Stir in Worcestershire and hot pepper sauces, salt, red beans and bell peppers. Remove from heat; stir in cooked barley. Pour evenly into lightly greased shallow 2 qt. casserole. Top with cheese. Cover and bake at 325 degrees for 45 to 60 minutes, removing cover last 5 to 10 minutes. Makes 6 servings

THAI CRAB CAKES

8 crab cakes

 

1 1/4 cups fresh bread crumbs

1 cup fresh bean sprouts, chopped

1/4 cup finely chopped green onions

1/4 cup coarsely chopped fresh cilantro

2 tablespoons fresh lime juice

1/8 teaspoon ground red pepper

1 large egg, lightly beaten

1 large egg white, lightly beaten

1 pound lump crabmeat, shell pieces removed

2 teaspoons olive oil, divided use

Nonstick cooking spray

 

Combine first 9 ingredients in a bowl, cover and chill 1 hour.

 

Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.

 

Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium heat until hot. Add 4 patties, cook 3 minutes on each side or until lightly browned. Remove patties from skillet and keep warm.

 

Wipe skillet clean with paper towels and recoat with cooking spray. Repeat procedure with remaining 1 teaspoon oil and 4 patties. Serve with cilantro-peanut sauce (recipe follows).

THAI STYLE TOMATO SOUP

WITH SHRIMP AND RICE NOODLES

Makes 6 servings

 

This simple soup uses thin rice noodles called rice vermicelli, which are readily available in Asian markets and in large supermarkets with ethnic food sections. You can also substitute other noodles like Japanese soba or even Italian angel hair. Unlike the rice noodles, both of these need to be precooked and added to the soup just as you serve it.

 

For a beverage, serve a chenin blanc, riesling, gewurztraminer, white zinfandel or muscat. Or, do as many ethnic restaurants do and serve beer, soft drinks or fruit-based drinks to help cool chili heat.

 

2 ounces dried thin rice vermicelli noodles

1 pound medium shrimp, shelled and deveined (reserve shells to simmer with chicken stock)

7 cups rich chicken stock (simmered with shrimp shells 5 to 10 minutes)

2 tablespoons Asian fish sauce or to taste

1 tablespoon Asian chili-garlic sauce or to taste

3 cups canned diced tomatoes, with juice

1 cup diagonally sliced green onions

2 teaspoons hot pepper sesame oil or to taste

1/2 cup loosely packed fresh cilantro leaves

3 tablespoons finely sliced garlic, fried in oil until crisp (see note)

 

Place noodles in bowl and cover with warm water until softened, 20 to 25 minutes.

 

Meanwhile, prepare shrimp. Simmer broth with shrimp shells.

 

Drain noodles and place in a tangle on cutting board. Cut through noodles crosswise and lengthwise to form 3- to 4-inch lengths.

 

Strain shrimp shells from stock, return stock to pot and bring to boil. Stir in fish sauce, chili-garlic sauce, tomatoes with their juice, onions and hot sesame oil. Add noodles and shrimp and simmer 1 to 2 minutes.

 

To serve, ladle into warm bowls and top with cilantro and crisp garlic. Serve immediately.

 

Note: Garlic can be fried up to 1 day ahead and stored airtight. To fry garlic, heat 1/4 inch of oil over medium heat. Add garlic and slowly cook until golden brown, 2 to 3 minutes. If oil is too hot, garlic will burn and become bitter so try a "tester" slice first.

THUNDER AND LIGHTNING

8 ounces Garbanzo Beans -- Dried (Chick Peas)

1 pound Elbow Macaroni -- dry

2 cloves Garlic -- minced

2 tablespoons Olive Oil

1 tablespoon Basil

1 tablespoon Parsley

Drain & wash Garbanzo Beans (chick peas). Cook according to package

directions, for 50 to 60 minutes, or until tender. Meanwhile, cook the

macaroni in a large pan of boiling water, lightly salted for 10 minutes, or

until just resistant to the bite. Drain. Sauté garlic in a large skillet

in olive oil for 2-3 minutes. Add cooked, drained garbanzo beans &

macaroni. Mix in the basil & parsley. Cook over very low heat, stirring

occasionally, until the flavors are absorbed & the mixture is heated

through. Season with salt & pepper & serve hot with a crisp green salad.

Drizzle with additional Olive Oil if desired, just before serving. RF4RP

TOMATO CHEESE PIE

6 slices day old bread, crust removed

3 eggs, beaten

1/4 cup milk

1/2 tsp. salt & pepper to taste

1 green onion, chopped

1 large tomato, thinly sliced

1/2 tsp. dried basil

1/2 cup grated cheese or 4 slices

American cheese

Cut bread in half, then cut each half in thirds. Stir together eggs, milk, salt and pepper. Add bread; let soak 5 minutes. Pour bread mixture into well greased 9 inch pie plate; flatten top with spatula. Sprinkle with green onion. Cover evenly with tomato slices and sprinkle with basil. Bake in a preheated 350 degree oven for 20 minutes. Remove and sprinkle with grated cheese (or cut cheese slices in half diagonally and arrange on top of the pie). Return to oven 5 to 10 minutes, or until filling is set. Makes 4 servings

 

TOMATO CHIVE SALAD

Makes 2 servings

 

2 cups grape tomatoes, halved (see note)

3 tablespoons minced fresh chives

2 tablespoons olive oil

1 tablespoon white wine vinegar

1/4 teaspoon salt

1/4 teaspoon black pepper

 

In salad bowl, combine tomatoes, chives, oil and vinegar. Season with salt and pepper. Set aside 5 minutes for flavors to blend.

 

Note: Grape tomatoes are small tomatoes that are shaped like grapes.

VANILLA CAKE

FIT & FLAVORFUL

There's no need to pass on dessert when you have Fit & Flavorful Vanilla Cake. The cake tastes great and is low in calories and fat. Add fresh fruit for a light and airy treat! Makes 12 servings

 

1 package (18 1/4-18 1/2 ozs.) white cake mix

1 2/3 cups water

1/2 cup fat-free egg substitute or 3 egg whites

1 teaspoon McCormick(r) Pure Vanilla Extract

1 teaspoon McCormick(r) Imitation Butter Flavor

Lite whipped topping

Fresh fruit or berries

1. Preheat oven to 350°F. Blend cake mix, water, egg substitute or egg white, vanilla extract and butter flavor, in a large bowl, on low speed until moistened. Beat on medium speed 2 minutes. Pour batter into lightly greased and floured 13x9-inch pan.

 

2. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool and cut into squares.

 

3. Serve with lite whipped topping and fresh fruit.

WHICH FLOUR FOR BREAD

March 20, 2002 Posted: 06:20:07 AM PST, CHICAGO TRIBUNE

 

No, you can't make bread with just any flour that you happen to have on hand; always use the type of flour called for in a recipe. Take a look at the following wheat flour types to see how different they can be. This list was adapted from "The Bread Book," by Betsy Oppenneer.

 

ALL-PURPOSE: A blend of several kinds of hard and soft wheat flours -- with varying protein levels -- that usually can be used for everything from pastry to bread. High protein levels allow bread to rise higher.

 

Some all-purpose flours with less protein, such as 9 grams per 1/4 cup, may not be as well suited for yeast breads as one with 12 to 13 grams.

 

Check the information on the bag to be sure. Some all-purpose flour is labeled "unbleached," which means it didn't undergo chemical whitening. The two types can be used interchangeably.

 

BREAD: This is made from hard wheat with a high protein content that produces loftier loaves. Bread flour absorbs more liquid than all-purpose and requires more kneading. Not all bread recipes require bread flour.

 

CAKE: This finely milled, soft wheat flour has little protein. It produces light, tender baked goods. Do not substitute for all-purpose flour.

 

SELF-RISING: Low-protein, soft wheat flour with added baking soda and salt. This is fine for many light baked goods, but use it only when self-rising flour is called for. Otherwise you will have to calculate how to reduce the leavening that would normally be added to all-purpose flour.

 

WHOLE WHEAT: Flour made from the ground whole wheat berry, including the germ and the bran. It makes denser loaves with a nutty taste and higher fiber content.

 

WHITE SAGE BREAD

YIELD: 2 round loaves, about 10 slices each

 

The West

 

Every collection of bread recipes includes one for a fresh cheese-based dough flavored with the wild white sage that grows prolifically in the Southwest. In the absence of wild white sage, cultivated varieties can be substituted perfectly.

1 1/4 cups warm (105-115 degrees) water

3 tablespoons sugar or honey

1 package (1/4 ounce) active dry yeast

5 to 5 1/2 cups all-purpose flour

1/4 cup vegetable oil

2 tablespoons chopped fresh sage leaves, or 1 tablespoon dried

2 teaspoons salt

2 large eggs

1 1/4 cups small-curd cottage cheese

 

Glaze:

1 egg white

1 tablespoon water

1/8 teaspoon salt

1/2 cup pine nuts, toasted, crushed

 

Put the warm water, sugar and yeast in a large bowl of electric mixer; stir to dissolve. Stir in 2 cups of the flour; beat until smooth, about 15 strokes.

 

Cover loosely; let stand at room temperature until bubbly, about 1 hour.

 

Stir in 1 cup of the flour, oil, sage, salt, eggs and cottage cheese; beat on medium speed until smooth, about 1 minute. Add remaining flour, 1/2 cup at a time, beating on low speed until dough is soft and pulls away from the sides of the bowl.

 

Turn dough onto a lightly floured work surface; knead until soft and springy, 1-2 minutes. Place in a greased bowl; turn once to coat the top. Cover; let rise to room temperature until doubled, about 11/4 hours.

 

Grease a baking sheet or line with parchment paper. Turn dough onto clean work surface; divide into 2 equal portions. Form each into a tight round. Place on baking sheet; dust with flour. Cover loosely. Let rise at room temperature until doubled, about 50 minutes.

 

Heat oven to 350 degrees. Cut a large X on the top of each loaf, no more than 1/4-inch deep. For the glaze, whisk egg white, water and salt together until foamy. Brush loaves with glaze; sprinkle with pine nuts. Bake until loaves are golden brown and sound hollow when tapped with your finger, 30-35 minutes. Remove from the baking sheet; cool on baking racks.

 

WHOLE WHEAT PIZZA

1 cup Warm Water -- 110 to 115 degrees

1 tablespoon Active Dry Yeast

1 tablespoon Honey

1 cup Whole Wheat Flour

1/2 teaspoon Salt

1 tablespoon Vegetable Oil

4 ounces Cheddar Cheese -- shredded

1/2 teaspoon Black Pepper -- freshly ground

1/2 teaspoon Caraway Seeds

1/4 teaspoon Garlic Powder

1 1/4 cups Whole Wheat Flour -- (up to 1-1/2)

1/2 cup Tomato Sauce -- or pizza sauce

1/2 tablespoon Oregano -- dried

1 cup Broccoli -- chopped

1 cup Mushrooms -- raw, sliced

8 ounces Mozzarella Cheese, part skim milk -- shredded

Combine the water, yeast, honey and the 1 cup of whole wheat flour in a

large bowl. Beat 100 times or until mixture is smooth. Let rise in a warm

place for 15 minutes. Add the salt, oil, Cheddar cheese, pepper, caraway

seeds, garlic powder and 1-1/4 to 1-1/2 cups whole wheat flour. Mix well

and let the dough rest for 5 minutes.

Pat out the dough onto a baking sheet for 1 large pizza or divide the dough

in half and make two medium-size pizzas.

Top with the pizza sauce, oregano, vegetables and mozzarella. Bake in a 400

degree F oven for 15 to 20 minutes.

 

SHALOM FROM SPIKE & JAMIE



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