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

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Recipes from Spike & Jamie

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Contents Disk 295

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).

ACINI DE PEPE MACARONI SALAD

APRIL FOOLS FOOD

ARTICHOKE FRITTATA

BAGELS

BASIC BREAKFAST DOUGH

BLACK BEAN MONSTER BURGERS

BOURBON CHICKEN

BRUSSELS SPROUTS STIR FRY

BUTTERSCOTCH BROWNIE MIX

CASHEW CHICKEN

CHEESY BAKED POTATOES

CHICKEN ALA KING

CHICKEN AU LAY

CHICKEN CASSEROLE WITH POTATO CHIPS

CHICKEN MARINARA

CHICKEN SPECTACULAR

CHICKEN SUPREME

CHICKEN TORTILLA SOUP

CHOCOLATE CHIP COOKIES

CHOCOLATE CHOCOLATE CHIPPERS

CHOCOLATE PECAN FRUIT TART

COOKED ICE CREAM

CROCKPOT CHICKEN SPAGHETTI

DIABETIC CHOCOLATE CAKE

DIABETIC PEANUT BUTTER COOKIES

DONAIR MEAT AND SAUCE

DREAM BISCUITS

FARFEL APPLE PUDDING

FILLED COOKIES

FROSTING CANDY

FROZEN BISCUITS

FROZEN PEPPERS

GARLIC STEAKS

GOULASH

HONEY WHEAT SUNFLOWER BREAD

JACKPOT CASSEROLE

LEMON CHICKEN WITH RICE

LEMON CURD

LIME DREAM BARS

MACARONI

MACARONI AND CHEESE DINNER

MANGO SALSA

MARINATED LOBSTER

MEATBALL STEW

MEATLESS TAMALE PIE

MILE HIGH BISCUITS BY DORA

MYSTERY SALAD

OVEN FRIED CHICKEN

PIZZA BURGERS

PORK AND STEWED TOMATO CASSEROLE

POTATO PIZZA

PUMPKIN CHIP MUFFINS

PUMPKIN CHOCOLATE CHIP MUFFINS

RICE AND VEGGIE SIDE DISH

RICE AND VERMICELLI

RICE SALAD

ROASTED TOMATOES

SALISBURY STEAK DINNER

SESAME CRUSTED SALMON

SNICKER BAR SALAD

SPAGHETTI DINNER

SPICY BLACK BEAN ENCHILADAS

STUFFED PEPPERS

TASTY HASH

TOO GOOD BAKED PORK CHOPS

TUNA NOODLE CASSEROLE

VEGETABLE CASSEROLE MASTER RECIPE

WHEAT SUBSTITUTE INFORMATION

 

 

ACINI DE PEPE MACARONI SALAD

Dressing:

1/3 c. sugar

2 T. flour

1/2 c. pineapple juice

1 egg, beaten

1 t. lemon juice

Pinch of salt

Stir together:

1 c. Mandarin oranges (1 sm. can)

1 c. pineapple tidbits ( I use 15 oz can -- save juice for dressing)

1 c. miniature marshmallows

1 c. Cool Whip (I use all of 8 oz carton)

Mix all dressing ingredients. Cook until thick. Cool. Combine with

macaroni and Cool Whip, marshmallows, pineapple and oranges.

APRIL FOOLS FOOD

BREAKFAST PIZZA

Flip flop your meals and eat "pizza" for breakfast.

Prep time: 10 minutes

Bake time: 6 minutes

Yield: 2 pizzas

1 tube (7.5 oz) Refrigerated Buttermilk Biscuits

4 tsp. Ketchup

1 scrambled Egg

1 small Breakfast Sausage, fried and cut into 1/4" slices

2 Tbs. grated Muenster or American Cheese

1. Heat oven to 400 F. Flatten 2 Biscuits (see note) into 3 1/2" rounds,

leaving a thicker border to resemble pizza crust. Bake 6 minutes, or

until golden brown.

2. Spread Biscuits with 2 tsp. Ketchup each. Divide cooked Egg between

them and top with sliced Sausages and 1 Tbs. grated Cheese. Microwave on

high 10 seconds to lightly melt Cheese.

Note: Bake remaining Biscuits as is or make more pizzas.

RAVIOLI IN "TOMATO" SAUCE

The mild filling in Cheese Ravioli lends itself to dessert recipes. Adding

sugar to the cooking water sweetens the pasta as well. Pureed Strawberries

make a nice red sauce, and White Chocolate shavings and chopped Mint

complete the illusion.

Total Prep and Cook time: 20 minutes.

Yield: 4 dessert servings.

1/2 package (from a 25-oz bag) Cheese Ravioli

1 Tbs. Sugar

1 package (10 oz) frozen Strawberries in light syrup, thawed

1 oz. (1 square) White Chocolate, grated

3 Tbs. finely chipped Mint

1. Prepare Ravioli according to package directions, adding Sugar to the

cooking water.

2. Lightly drain Strawberries and place in food processor. Process 30

seconds, until fairly smooth.

3. Drain Ravioli, and let cool slightly, Divide among four serving plates.

Pour Sauce over Ravioli, sprinkle with White Chocolate

"Parmesan" and Mint "Oregano."

 

GLAZED TURKEY "DONUTS"

Donuts with nutritional value - now we're talking!

Prep time: 10 minutes

Bake time: 20 minutes.

Yield: 5 servings

1 lb. ground Turkey

1/4 cup Seasoned Dry Bread Crumbs

1 Egg

1 Tbs Lite Soy Sauce

5 slices White American Cheese

2 Tbs Red, Green or Yellow Bell Pepper, finely chopped

1. Heat oven to 350 F. In medium bowl combine Turkey, Bread Crumbs and Egg.

Divide evenly into 5 pieces. Roll each piece into a ball. Place on an

ungreased baking sheet 3" apart. Flatten balls slightly and poke a 1" hole

in center of each Donut. Brush sides with Soy Sauce. Bake 15 to 20

minutes, until cooked through.

2. While Donuts are baking, cut edges off of cheese slices, forming circles.

Cut around the edge in a wavy pattern (to look like drippy glaze) and cut 1

1/2" holes from centers: set aside.

3. Remove Turkey Donuts from oven. Lay a Cheese slice over each Donut,

aligning holes. Lightly press Bell Pepper "sprinkles" onto cheese. Return

to oven 1 to 2 minutes, just until Cheese melts.

 

"MEATLOAF AND MASHED POTATOES"

Have a second dinner for dessert!

Prep time: 10 minutes

Bake time: 1 hour

Yield: 12 servings

1 box (15.6 oz.) Carrot-Bread Mix

1 Tbs Unsweetened Cocoa Powder

Yellow Food Coloring

1 container (8 oz) Nondairy Whipped Topping

3/4 cup Caramel-flavor Topping

1 tsp Poppy Seeds (optional)

1. Heat oven to 350 F. Place Carrot-Bread Mix in large bowl; whisk in Cocoa

Powder. Prepare batter and bake according to package directions. When cool,

cut into 12 slices.

2. Mix 2 drops of Food Coloring into whipped topping (it should be off-white

to resemble Mashed Potatoes). Place 1 slice of cake on a serving plate with

about 1/4 cup Whipped Topping alongside it. Drizzle with 1 Tbs Caramel

Topping and a sprinkling of Poppy Seeds (for pepper).

 

"CHICKEN" KABOBS

Dinner for breakfast? That's how it appears with these tasty cubes of

French Toast masquerading as Chicken.

Total prep and cook time: 20 minutes.

Yield: 4 Kabobs.

3 Eggs

1/4 cup Milk

1/8 tsp Salt

2 1"-thick slices Challah Bread, cut into 16 cubes

1 Tbs Butter or Margarine

2 Kiwi Fruits

2 Pineapple Rings, cut into 12 wedges

12 Cherry Tomatoes

1. In medium bowl beat together Eggs, Milk and Salt. Add Bread Cubes,

pressing down into mixture to soak.

2. Melt Butter in large nonstick skillet over medium heat. Add Bread Cubes

and cook about 3 minutes, turning frequently, until cooked through.

3 Peel Kiwi and cut a thing slice off each end. Place Kiwi upright in

cutting board. Make 4 vertical slices around seeds. Cut each slice in half

vertically. On each of four Skewers, alternate pieces of French Toast

cubes, Kiwi slices, Pineapple wedges and Cherry Tomatoes. Serve with Jam or

Syrup

 

BAKED-APPLE "FRIES"

These faux French Fries taste so good, kids won't mind your little joke.

Prep time: 10 minutes

Bake time: 10 minutes

Yield: 3 to 4 servings

2 Rome Baking Apples (about 10 oz each), peeled, halved and cored (see note)

1/4 cup Sugar

1/4 tsp Ground Cinnamon

1/4 cup Apricot Jam, large pieces removed

Red Food Coloring

1 Heat oven to 400 F. Using a crinkle cutter, cut Apples into 2 1/2" X 1/2"

French-Fry shapes. Place in bowl and toss with Sugar and Cinnamon. Transfer

to lightly greased baking sheet.

2. Bake about 10 minutes (Apples should be tender, not mushy; check after 6

minutes). Cool to room temperature on baking sheet. Transfer to plate.

3. In small bowl mix Jam with about 6 drops Food Coloring, until color

resembles Ketchup. Serve with "Fries."

Note: Rome Apples are perfect for this recipe; they hold their shape well

and are easy to cut.

 

SUPER SANDWICH "CAKE"

Let them eat cake for dinner! (It's really a sandwich in disguise.) You'll

need an 8 1/2" or 9" spring form pan and a star-shaped pastry tip to make

the cake look realistic.

Prep time: 30 minutes

Yield: 16 servings

2 loaves (1 lb. each) dense White Bread, crusts cut off

11 Tbs bottled Italian Dressing

1/2 lb. sliced Bologna

3/4 lb. American Cheese slices

2 containers (8 oz. each) Whipped Cream Cheese

Ketchup

1. Layer 1/3 Bread slices in a double layer on bottom of 8 1/2" spring form

pan. Cut up some of the slices to fill in spaces. Sprinkle 3 Tbs of the

Dressing over Bread.

2. Arrange Bologna over Bread. Layer half of the remaining Bread in double

layer over Bologna; sprinkle with 3 Tbs Dressing. Arrange Cheese over

Bread, cover with remaining Bread and 3 Tbs Dressing; press down lightly.

Set aside while you prepare Cream Cheese "Frosting."

3. In large bowl, mix Cream Cheese and remaining 3 Tbs Dressing. Fit pastry

bag or 1-gallon-size plastic food-storage bag (with corner cut off) with

star tip. Transfer 3/4 cup mixture to bag. Remove metal rim from spring

form pan. Use an offset spatula (see note) or butter knife to frost the

side and top of "cake" with remaining Cream Cheese. Transfer cake to

serving platter. Pipe pastry stars around top of cake and along bottom

edge.

4. Transfer Ketchup to quartzite plastic bag. Snip off tiny corner and

write "April Fool" on top of cake.

Note: Offset spatulas are bent at the handle joint to form an angle. They

come in several sizes and are useful tools for icing cakes. They're

available in houseware stores or kitchenware sections of department stores.

 

BREAKFAST CONES

Eating this healthy cheese-and-fruit mixture is a lot more fun when it's

scooped into an Ice Cream Cone.

Prep time: 10 minutes

Yield: 4 servings

1/2 cup Farmer's Cheese (about 4 oz.)

1/2 cup Dry-Curd Cottage Cheese (about 4 oz.)

2 Tbs Confectioners' Sugar

2 drops Vanilla Extract

1/2 cup chopped, canned Peaches (drained)

4 Ice Cream Cones

1. Combine Farmer's Cheese, Cottage Cheese, Confectioners' Sugar and

Vanilla. Mix together until smooth. Stir in Peaches.

2. Spoon 1/4 of the Cheese mixture into each Cone.

 

BANANA "SCALLOPS"

Catch of the day!

Prep time: 10 minutes

Yield: 2 servings

1 large Banana

1 container (8 oz.) Low-Fat Vanilla Yogurt, divided

1 tsp Milk

8 Vanilla Wafer Cookies, crushed

4 Green Seedless Grapes, finely chopped 1 drop Yellow Food Coloring

Lemon wedges

1. Peel Banana and cut off the pointy ends. Slice it into 3/4" pieces.

2. In small bowl mix together 1/4 cup of the Yogurt and Milk; toss in

Bananas, coating well.

3. Place Cookie Crumbs on flat plate. Using two forks, toss Banana slices,

one or two at a time, in Crumbs, coating well. Transfer to serving plate.

4. To make "Tartar Sauce," combine remaining Yogurt with Grapes and Food

Coloring. Serve Tartar Sauce and Lemon wedges alongside "Scallops."

ARTICHOKE FRITTATA

Frittatas are frequently made with seasonal vegetables such as artichokes or asparagus in spring and wild mushrooms or bell peppers in the fall. They are easy to make and offer an impressive presentation.

 

6 eggs

2 tablespoons half-and-half

1/4 cup grated parmesan cheese

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon butter

1 tablespoon extra-virgin olive oil

1/4 yellow onion, finely chopped

1 clove garlic, minced

2 cups water-packed or frozen artichoke hearts, drained and cut lengthwise into

quarters

1/4 cup chopped fresh Italian (flat-leaf) parsley (divided)

1 tablespoon chopped fresh thyme leaves (divided)

 

In large bowl, beat together eggs, half-and-half, cheese, salt and pepper until just blended.

 

Melt butter with oil in 10-inch skillet over medium-high heat. When butter foams, add onion and sauté until translucent, 3 to 4 minutes. Add garlic and sauté 1 minute.

 

Distribute artichoke hearts evenly over bottom of skillet, then pour egg mixture over them. Reduce heat to low and cook until eggs are just firm around edges, about 3 to 4 minutes. Using spatula, lift edges of eggs and tilt skillet to let uncooked eggs run beneath. Continue cooking another 4 to 5 minutes or until egg mixture is nearly set. As an alternative, cook the top under a broiler.

 

Invert a plate on top of skillet, and holding plate and skillet together firmly with potholders, flip them, turning frittata out onto plate. Sprinkle half the herbs into skillet and then slide frittata back into skillet with cooked side up. Cook another 1 to 2 minutes. Invert flat plate over pan and flip again. Sprinkle with remaining herbs. Cut into wedges and serve immediately or at room temperature.

-- Adapted from "Holiday Eggs" by Georgeanne Brennan

 

BAGELS

4 1/4 to 4 1/2 cups flour

2 packages yeast

1 1/2 cups warm water

4 tbsp sugar (divided)

1 tbsp salt

In mixer bowl, combine 1 1/2 cups of flour and yeast. Blend water, 3 tbsp sugar and salt. Pour over flour mixture. Beat at low speed 1/2 minute scraping sides of bowl. Beat 3 minutes at high speed. Stir in as much of remaining flour as you can . Knead. Cover. Let dough rest 10 to 15 minutes. Cut dough into 8 equal portions; shape into smooth balls, Punch hole in center of each with floured finger. Pull dough gently to make bagel. Place shaped bagels on greased baking sheet. Cover and let rise 20

minutes. Broil raised bagels 5 inches from heat 1 1/2 to 2 minutes. Turn bagels and broil 1 1/2 to 2 minutes more. Tops should not brown. In large kettle combine 1 gallon water and remaining 1 tbsp sugar. Bring to boiling. Reduce heat to simmer. Cook 4 bagels at a time for 7 minutes turning once. Drain on paper towel. Place drained bagels on preheated bake stone. Bake at 375 for 25 to 30 minutes.

BASIC BREAKFAST DOUGH

5 3/4 cups Flour -- (5 3/4 to 6 1/4 cups)

2/3 cup Sugar

2 packages Active Dry Yeast

1 teaspoon Salt

3/4 cup Water -- reserved from boiling potatoes

1/3 cup Butter or Margarine

3 Eggs -- at room temperature

1 cup Potato, mashed -- at room temperature*

CINNAMON STREUSEL TOPPING

1 1/2 cups Brown Sugar -- packed

1 1/2 teaspoons Cinnamon -- ground

1/3 cup Butter or Margarine -- softened

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat water and butter until very warm (120º to 130ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and potato; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (For Rapid Rise Yeast, cover kneaded dough; let rest on floured surface 10 minutes.

Proceed with recipe.) Meanwhile, combine ingredients for topping. Blend well.

Punch dough down and turn out onto lightly floured surface. Divide into 2 equal pieces. Roll to fit 2 greased 9- × 13-inch baking pans or 2 greased 12-inch pizza pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. With finger, make indentations in dough at 1-inch intervals. Sprinkle topping evenly over dough, filling indentations. Bake at 375 degrees F for 15 to 20 minutes or until done. Switch positions of pans on oven racks halfway through baking time for even browning. Remove from pans and cool on wire racks. Makes 2 coffeecakes.

For Freezing To Bake Later: Place rolled dough into pans as described above, then sprinkle topping evenly over dough. Cover pans tightly with a double layer of foil, label and freeze immediately to prevent rising. To bake, thaw for 3 - 4 hours at room temperature, until dough has risen to double in size, then make finger indentations as described above, rearranging topping as needed. Bake at 375 degrees F for 15 - 20 minutes or until done. Switch positions of pans on oven racks halfway through baking time for even browning. Remove from pans and cool on wire racks.

 

DATE NUT LOAVES

Prepare dough as directed and let rise (or rest) once. Omit topping. Punch

dough down and turn out onto lightly floured surface. Knead in 1 cup

toasted, blanched slivered almonds and 1 cup chopped dates. Divide dough in

half. Roll each to 7- × 11-inches. Roll up from short sides and pinch seams

and ends to seal. Place in 2 greased 8 1/2- × 4 1/2-inch loaf pans. Cover;

let rise in warm, draft-free place until doubled in size, about 45 to 60

minutes. With sharp knife, make lengthwise slash (1/8-inch deep) on top of

loaves. Brush with 1 lightly beaten egg white and sprinkle with 1 tablespoon

sugar and 2 tablespoons blanched, slivered almonds, dividing evenly. Bake at

375ºF for 40 minutes or until done. Remove from pans and cool on wire racks.

Makes 2 loaves

ORANGE DATE BUNS

Prepare dough as directed except add 2 tablespoons grated orange peel along

with water. After first rise (or rest), punch dough down. Divide dough into

24 equal pieces. Form into balls. Place 1-inch apart on greased baking

sheets. Cover; let rise in warm, draft-free place until doubled in size,

about 30 to 45 minutes. Prepare topping as directed. Pat 1 scant tablespoon

topping on each roll. Bake at 375ºF for 20 minutes or until done. Switch

position of pans on oven racks halfway through baking time for even

browning. Remove from sheets and cool on wire racks. Makes 24 rolls

Source: "Fleischmann's Yeast"

BLACK BEAN MONSTER BURGERS

Hamburger buns, toasted

Lean ground turkey (seasoned liberally) OR veggie burger patties

Canned refried black or pinto beans

Chunky salsa, fresh or canned

Chopped onion or green onion

Reduced fat grated cheddar cheese (opt.)

Baked corn chips

Sliced canned jalapeno peppers (opt.)

Mashed avocado (opt.) AND/OR fat-free sour cream

Form patties from turkey and pan-fry or grill; if using veggie burgers

patties, prepare according to package directions. Set patty on bottom half

of bun. Smear liberally with refried beans and dollop on some salsa.

Sprinkle with onions and just a little reduced-fat cheese (if desired).

Coarsely crush chips (if large) and layer on burger. Top with sliced

jalapenos if you wish, and smear top of bun with avocado and/or sour cream.

Cut in half and eat with plenty of napkins!

BOURBON CHICKEN

4 - chicken breasts

1 - teaspoon ground ginger

4 - ounces soy sauce

2 - tablespoons dried minced onion

1/2 - cup packed brown sugar

3/8 - cup bourbon

1/2 - teaspoon garlic powder

1 = Place chicken breasts in a 9x13 inch baking dish. In a small bowl,

combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic

powder. Mix together and pour mixture over chicken. Cover dish and place in

refrigerator. Marinate overnight.

2 = Preheat oven to 325 degrees F (165 degrees C).

3 = Remove dish from refrigerator and remove cover. Bake in the preheated

oven, basting frequently, for 1 1/2 hours or until chicken is well browned

and juices run clear. Makes 4 servings.

BRUSSELS SPROUTS STIR FRY

2 lb Brussels sprouts

3 to 4 Tbsp unsalted butter

2/3 cup thinly sliced shallots

1/4 tsp salt, or more to taste

1/8 tsp freshly ground pepper

Bring a large pot of salted water to a boil. Meanwhile, trim the bottoms of

the Brussels sprouts and remove any shriveled or discolored leaves. Cut the

sprouts in half lengthwise, or into quarters if large.

Add the sprouts to the boiling water and cook just until tender and bright green, 3 to 5 minutes; drain immediately. (The sprouts can be prepared ahead to this

point, cooled, covered and refrigerated.) In a large deep skillet, melt the butter over medium-high heat. Add the shallots and cook, stirring, until translucent, 3 to 5 minutes. Add the Brussels sprouts, salt and pepper and cook, stirring, until heated through and just beginning to brown slightly, about 3 minutes. Serve hot. Makes 8 servings.

BUTTERSCOTCH BROWNIE MIX

1/2 cup Coconut -- flaked

3/4 cup Pecans -- chopped

2 cups Brown Sugar, packed

2 cups Flour

1 1/2 tablespoons Baking Powder

1/4 teaspoon Salt

Mix together flour, salt and baking powder. Set aside. Layer ingredients in

order given in a 1 quart sized wide mouth canning jar. Add flour mixture

last. Press each layer in place. Cut a 9-inch circle of cloth. Center cloth

on jar lid and secure with a rubber band. Tie a bow of ribbon, yarn or

raffia over rubber band, and you have a great looking gift!

Attach this recipe to jar if giving as a gift:

~Butterscotch Brownies~

Empty jar of brownie mix into large mixing bowl. Use your hands to

thoroughly blend mix. Add: 3/4 cup butter or margarine, softened at room

temperature. Mix in 2 eggs, slightly beaten and 2 teaspoons vanilla. Mix

until completely blended. Spread batter into a sprayed 9 x 13 inch cake pan.

Bake at 375

degrees F for 25 minutes. Cool 15 minutes in baking pan. Cut brownies into

1-1/2 inch squares. Cool completely in pan.

Yield: 2 dozen brownies

 

 

 

 

CASHEW CHICKEN

1 pound Chicken Breasts -- cut into 1/2" slices

1 tablespoon Cornstarch

1 tablespoon Soy Sauce -- (Low Sodium)

1/2 teaspoon Garlic Powder

1 teaspoon Vegetable Oil

6 Green Onions -- chopped

2 cups Mushrooms -- sliced

1 large Carrot -- julienned

1 cup Celery -- sliced

1 small Bell Pepper -- (red or green)

6 ounces Water chestnuts, canned -- drained

1 1/2 cups Bean Sprouts -- canned, drained

3 cups Rice, cooked -- hot

1/2 cup Cashews, dry-roasted

Cut chicken in 1/2 inch slices, and place chicken in large resealable plastic food storage bag. Combine cornstarch, soy sauce and garlic powder in small bowl and whisk until well blended. Pour over chicken pieces. Seal bag and toss to coat. Marinate in refrigerator 1 hour. Drain chicken, then discard marinade.

Heat oil in wok or large nonstick skillet until hot. Add onions & carrots, then stir-fry 1 minute. Add chicken and stir-fry 3 minutes or until browned. Add mushrooms, celery, pepper, bean sprouts and water chestnuts, and stir-fry 3 minutes or until vegetables are crisp-tender and chicken is no longer pink in center.

Serve chicken and vegetables over rice. Top each serving evenly with cashews. Serve immediately.

CHEESY BAKED POTATOES

1 tablespoon Vegetable Oil

1 clove Garlic -- minced

4 large Potatoes -- grated

2 cups Milk

2 teaspoons Salt

1/4 teaspoon Black Pepper

1 Egg -- lightly beaten

1 cup Sharp Cheddar Cheese -- shredded

Pour vegetable oil & minced garlic into a 2-quart baking dish and rub oil

around dish to coat sides and bottom. Combine remaining ingredients and

pour into the baking dish. Bake at 325 degrees F for 1- 1/2 hours.

Note: This recipe freezes very well. After freezing, to serve: Thaw in

refrigerator overnight, or all day, and bake or microwave until heated

through and bubbly (approx. 30 - 45 minutes at 350 degrees F)

Note: This recipe may be baked in a Dutch oven using the charcoal method of

heat. In a 10 inch Dutch oven, use 13 coals on lid and 7 coals under Dutch

oven to achieve heat of 325 degrees. Bake for approx. 90 minutes.

Recipe may be doubled. RF4RP

CHICKEN ALA KING

1 lb boneless chicken breast (I marinade in white wine over night to tenderize)

1 1/2 cups frozen peas & carrots (thawed)

1 Knorr chicken bouillon cube (the best, I think)

1 15 oz can evaporated milk

2 cups milk

1/3 cup flour

3 Tbsp butter

1/2 tsp black pepper

In electric skillet or large frying pan: Cook chicken breasts in 1 Tbsp butter or olive oil when brown. Add small amount of water to continue cooking (1/4 cup) cover and let simmer. Remove chicken and water left in pan. Add butter and melt then add the flour and stir around until lightly browned (5 minutes). Slowly add the can of evaporated milk and 2 cups milk and bullion cube while stirring to avoid any lumps. After 1-2 minutes add the peas & carrots and continue stirring for 10-15 minutes or until mixture thickens like gravy. If necessary add extra milk to thin. When consistency is like gravy add chicken. Serve over your favorite baking powder biscuits. Your family will love you for making this, it's so delicious!

CHICKEN AU LAY

2 pounds boneless skinless chicken breast (cooked and chopped)

1 large can (or two normal cans) cream of mushroom soup

1 cup milk or heavy cream

2 cups shredded Cheddar or Monterey Jack Cheese

2 cups lightly crushed potato chips

Preheat oven to 350 - Mix the condensed soup with the milk or cream until

well blended. In a large casserole dish, layer the chicken, cheese, and

chips alternately with a good layer of soup mixture. Be sure to start with

chips and end with cheese. Pat the casserole down to make sure that there

are no air pockets or uneven layers. Bake covered for 35 minutes, then

uncovered until top is crisp and golden. Let cool slightly before serving.

CHICKEN CASSEROLE WITH POTATO CHIPS

Angel Hair Pasta (or you can use hashed brown potatoes)

1 cup crushed potato chips

1/4 cup butter or margarine

1/4 cup flour

1 teaspoon salt

1/4 teaspoon pepper

2-cups milk

8-oz shredded Cheddar Cheese

1 (small) can sliced mushrooms (drained)

2 cups cooked chicken or turkey, chopped

Boil pasta according to directions on package. Drain, set aside. (If using potatoes, prepare according to directions on bag or fry them in a pan) Crush potato chips with a rolling to measure about 1-cup - set aside. Make a white sauce by melting butter (or margarine), stirring in flour, then gradually blending in milk. Add salt and pepper. (Note: continuous stirring is a must.) Add cheese, stir until melted. Add mushrooms, remove from burner. In a large casserole dish (about 8"x12") begin to layer foods. A layer of pasta, a layer of turkey, a layer of cheese sauce. Repeat the layers. Top with

crushed Potato chips. Bake in 400 degree oven for 30 minutes. Serve hot.

CHICKEN MARINARA

 

2 tablespoons olive oil

8 skinless, boneless chicken breasts, 1/4-inch thick

1- teaspoon oregano

Salt and pepper to taste

1 green pepper, sliced into thin strips

1 red pepper, sliced into thin strips

1 yellow pepper, sliced into thin strips

2 onions, sliced in rings

1 (28 ounce) can stewed tomatoes

1 cup sliced olives (black or green, depending on your preference)

1 pound mushrooms, sliced

 

Pour olive oil into a large skillet over a medium heat. Add chicken and cook until lightly browned (3-4 minutes/side). Sprinkle with oregano, salt and pepper. Add remaining ingredients and cook for 10 more minutes. Serves 8.

 

 

 

 

 

CHICKEN SPECTACULAR

2 cups cut-up cooked chicken

1 can (16 oz) cut green beans (or peas)

2 cups cooked rice

1 can condensed cream of celery soup

1/2 cup mayonnaise

1 can water chestnuts, drained and sliced

2 Tbsp chopped pimiento (optional)

2 Tbsp finely chopped onion

Combine all ingredients thoroughly. Place into greased 8 x 11 in baking pan.

Cook at 350 degrees for 35 - 45 minutes.

CHICKEN SUPREME

2 cups boned chicken

1 cup chopped celery

1/2 cup slivered almonds

2 Tbs. chopped onions

1/2 tsp. salt

1 can Cream of Chicken soup

1/4 tsp. pepper

3/4 cup mayonnaise

1 cup crushed potato chips

1 hard boiled egg

Mix chicken, celery, almonds, onion, salt, pepper, soup, mayonnaise and

1/2 potato chips. Put in casserole. Top with slices of hard boiled egg

and remaining crushed potato chips. Bake at 350 degrees for 30 minutes.

CHICKEN TORTILLA SOUP

Makes 20 cups

Chicken Stock

2 sliced onions

2 carrots, sliced

2 ribs celery, sliced

1/2 head garlic, cut crosswise and broken into cloves

1 jalapeno pepper, cut into pieces

1 4-pound chicken, cut into 10 pieces

1 teaspoon black peppercorns

1/2 teaspoon dried oregano

1 bay leaf

2 sprigs fresh parsley (optional)

8 cups cold water

Seasoning mix:

4 teaspoons kosher salt

21/2 teaspoons dried oregano

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon ground black pepper

1/2 teaspoon ground cumin

1/4 teaspoon paprika

1/4 teaspoon chili powder

 

Soup:

3 tablespoons butter or olive oil

2 cups chopped onion (1 medium onion; divided)

3 tablespoons minced garlic (divided)

2 cups sliced carrots (3 medium carrots)

1 28-ounce can diced tomatoes in juice

8 cups chicken stock (see note)

2 cups diced green bell peppers (2 medium peppers)

2 cups sliced zucchini (2 small zucchini)

1 cup sliced ripe olives

1/2 cup canned roasted green chilies

1 jalapeno pepper, seeded and minced

2 cups frozen corn

1 15-ounce can tomato sauce

Reserved chicken meat

1/4 cup fresh lime juice (2 to 3 limes)

8 ounces shredded jack cheese (2 cups)

1 bunch fresh cilantro, stemmed and chopped

1 15-ounce bag tortilla chips

 

To make stock: Preheat oven to 400 degrees.

 

Place onions, carrots, celery, garlic and jalapeno pepper on a foil-lined baking pan sprayed with nonstick cooking spray. Place chicken pieces on top of the vegetables and roast for 1 hour, tossing occasionally.

 

Remove from oven and place chicken and vegetables in a stockpot with peppercorns, oregano, bay leaf, parsley and water. Bring to a boil, reduce heat and simmer for 30 minutes.

 

Remove chicken from stock. When chicken is cool enough to handle, remove meat from skin and bones and chop meat. Refrigerate until ready to use meat.

 

Return bones and skin to stockpot and simmer for another 11/2 hours. Strain chicken stock and refrigerate in a shallow pan to cool. When stock has cooled, skim and discard fat. Stock will keep in the refrigerator for up to 3 days. Freeze for longer storage.

 

To make seasoning mix: In a small bowl, combine the salt, oregano, onion powder, garlic powder, black pepper, cumin, paprika and chili powder. Stir to mix well.

 

To make soup: In a large stockpot, heat the butter or oil over medium heat. Add 1/3 of the onions, 1/3 of the seasoning mix and 2 teaspoons garlic. Saute for 3 to 5 minutes. And another 1/3 of the onions, 1/3 seasoning mix and 2 teaspoons garlic. Saute another 3 to 5 minutes. Add the remaining 1/3 onion, 1/3 seasoning mix, 2 teaspoons garlic, carrots, diced tomatoes and their juice and the chicken broth. Bring to a boil, reduce heat and simmer until the carrots are almost tender, about 5 minutes.

 

Add the green pepper, zucchini, olives, green chilies, jalapeno pepper, corn and tomato sauce. Bring to a simmer and simmer until the zucchini is tender-crisp, being careful not to overcook vegetables. Add the reserved chicken and lime juice. Season to taste with the remaining garlic and any additional seasonings desired. Garnish each serving with shredded cheese, cilantro and tortilla chips.

 

Note: You can use canned chicken broth in place of homemade stock. Be sure to eliminate the salt and cook about 1 pound of boneless skinless chicken breasts in the broth for about 20 minutes. Use this chicken in the recipe. Send restaurant requests to FOODday/The Oregonian, 1320 S.W. Broadway, Portland, OR 97201, or send an e-mail to lindafaus@news.oregonian.com. Please include exact name of the restaurant, its address and telephone number, plus your full name, address and daytime telephone number.

 

CHOCOLATE CHIP COOKIES

MELT IN YOUR MOUTH

yeild: 7 dozen or so

1 cup butter flavored Crisco

2 cup packed brown sugar

2 tsp vanilla

3 eggs, beaten

5 1/2 cup buttermilk baking mix (I used Pioneer Baking Mix or you can use

Bisquick)

1 (12 oz.) pkg. mini semi-sweet chocolate chips

1 (10 oz.) pkg. Skor toffee chips (optional)

1-2 Tbsp water (if needed)

Heat oven to 375. Mix butter flavored Crisco, brown sugar, vanilla and eggs in a large bowl, using a mixer. Stir in baking mix & chocolate chips. If dough appears to dry, add a little water one tablespoon at a time. Drop dough by rounded teaspoonfuls about 2" apart on a cookie sheet that has been sprayed with a non-stick cooking spray. Bake about 11 minutes or until golden brown. Transfer from cookie sheet to a wire rack. Store in airtight container after completely cooled.

Or you can bake in a sheet cake pan (15x10x1") that has been sprayed with a non-stick cooking spray. Pat the dough down in the pan. It takes 15-20 minutes to bake. Light golden brown on top.

CHOCOLATE CHOCOLATE CHIPPERS

1/4 cup plus 2 tablespoons reduced fat margarine

3/4 cup plus 2 tablespoons light brown sugar

3 tablespoons fat free egg substitute

1 teaspoon vanilla extract

1 cup whole wheat pastry flour

1/4 cup Dutch processed cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 cup chocolate chips

1/2 cup chopped pecans, walnuts, or almonds

Place margarine and brown sugar in bowl and mix until smooth. Add egg substitute and vanilla and mix until smooth. Place flour, cocoa, baking soda, and baking powder in a medium-sized bowl and stir to mix well. Add flour mixture to margarine mixture, and process to mix well. Stir in chocolate chips and nuts. Coat a baking sheet with nonstick cooking spray. Drop rounded teaspoonfuls of the dough onto the sheet, spacing them 1 1/2 inches apart. Bake at 300 for 16-18 minutes, or until golden brown. Cool on pan for 1 minute then transfer to wire racks and cool completely. Serve immediately, or transfer to an airtight container.

CHOCOLATE PECAN FRUIT TART

 

2-1/4 cups ground pecans

1/4 cup margarine, melted

1/3-cup sugar

1-cup semisweet chocolate

1-pint strawberries or 2 pints raspberries

 

Preheat oven to 350 degrees. Mix together nuts, margarine and sugar. Pat into bottom and up sides of a 9-10-inch tart pan with removable bottom. Bake for 15 minutes. Cool. Melt chocolate and brush 2/3 of chocolate along bottom and up sides of crust. Immediately arrange whole raspberries or sliced strawberries on top. Drizzle remaining chocolate over berries.

COOKED ICE CREAM

1 quart whole milk

4 eggs separated

2 cups of sugar

1/4 cup plain flour

1 pint sweet cream

Few grains salt (tiny pinch)

1 level tbsp cornstarch for thickening (mix with warm liquid so it won't ball up,

pour it into the cooking ice cream)

Scald milk while beating egg yolks in large bowl. Add sugar and beat until

dissolved. Add flour and mix thoroughly. When mixed it will look like cake batter. Stir this into the scalding milk with the cornstarch and cook until thick. Add well-beaten egg whites after mixture has cooked. Let it get perfectly cold. Add flavoring (2 tbsp Pure Vanilla or your favorite extract, such as black walnut etc) with the sweet cream to ice cream mixture; stir well until mixed. To change flavors you can add your favorite crushed fruit, such as peaches, pineapple, or 5-1/2 oz Chocolate Syrup.

Upon occasions we had made changes such as: use 3 separated eggs,3 crushed bananas and 1/2 pint whipping cream with 1 can Eagle Brand milk. Add enough whole milk to make a gallon at least. If you use electric or hand crank freezer do not overfill. We pour up in cleaned milk cartons and/or bowls and freeze over night in the freezer.

CROCKPOT CHICKEN SPAGHETTI

6 Chicken Legs -- (can use quarters)

6 Chicken Thighs

Water

3 Bay Leaves

1 medium Yellow Onion -- chopped

3 stalks Celery -- sliced

2 tablespoons Olive Oil

5 Cloves Garlic -- minced

32 ounces Tomato Sauce

32 ounces Stewed Tomatoes

1/2 teaspoon Salt

1/2 teaspoon Black Pepper

1 teaspoon Chili Powder

1 teaspoon Paprika

1/2 teaspoon Oregano

1/2 teaspoon Basil

8 servings Spaghetti -- uncooked

Place chicken quarters (legs & thighs) into a crockpot early in the day. It's fine if they are still frozen. Cover just barely with water, salt to taste and bay leaves. Turn the crockpot on low and go to work (or carry on your normal day's activities.

In the evening, turn off the crockpot. Remove chicken from the crockpot and discard skin and bones. In a deep pot, heat olive oil. Add onion and garlic and cook until the onions are translucent. Add tomato sauce and stewed tomatoes, the chicken and about a cup of the chicken broth from the crockpot. (If you add too much broth, the sauce will be too soupy; if you add too little, the chicken taste will be a bit weak.) Stir, cutting up the whole tomatoes. Add spices, and onion/celery mixture. Cook, stirring

occasionally. Cook spaghetti according to package directions. Mix noodles with sauce, and serve with grated Parmesan cheese on the side.

Copyright: "(C)2000-2002, Kaylin White/Real Food for Real People"

DIABETIC CHOCOLATE CAKE

Cake

1 1/2 cups cake flour

1/4 cup cocoa

sweetener = to 2 Tblsp. sugar

3/4 teaspoon baking soda

1 teaspoon salt

1 cup water

1 tablespoon white vinegar

1/4 cup vegetable oil

1 teaspoon vanilla extract

1/4 cup egg substitute

Frosting

1 8 oz. pkg. fat-free cream cheese

Sweet One sweetener

whole walnuts -- optional

Combine cake flour, cocoa, Sweetener, soda and salt in bowl; mix well. Mix

in water, white vinegar, vegetable oil, vanilla extract and egg substitute. Beat

to mix. Pour into 9" square greased baking pan. Bake at 375 degrees for

35-40 minutes. The frosting is nothing more than a thin layer of fat-free

cream cheese that has been mixed with a little sweetener. May put a whole

walnut on each piece.

 

 

 

 

DIABETIC PEANUT BUTTER COOKIES

Yield: 4 servings

1 c Flour

1/2 cup Creamy peanut butter

1 Egg

1 tsp Vanilla

1/4 tsp Salt

1 1/2 tsp Baking powder

1/2 cup Water

1 tbsp Liquid sweetener

1/2 cup Salad oil

Mix all together in a large bowl. Shape into balls and place on ungreased

cookie sheet. Bake at 375 degrees for 12 to 15 minutes. (You may add a

little more flour if desired.) Very good with a nice cold glass of milk.

DONAIR MEAT AND SAUCE

(adapted from King of Donair, on `Pizza Corner', Halifax)

2/3 cup canned milk (evaporated is best)

2/3 cup sugar

1/4 cup white vinegar

1/2 tsp garlic powder

Corn starch (optional; see below)

Stir canned milk, sugar and garlic powder until sugar is dissolved. Add vinegar and continue mixing. The quicker you add the vinegar and the less you mix, the thicker the sauce will be. Let sauce sit for at least one hour in refrigerator before using.

You should be able to get thick sauce simply by following the instructions above. Occasionally, I blow it and stir too much and the sauce gets thin again. If your sauce is not thick enough (I like spoons to stand up in it) try adding a teaspoon of corn starch and boiling it in a pot for a few minutes. You should follow the directions on the corn

starch box for thickening sauces. Be careful though, I used too much and it was remarkably thick (as I hoped) but it gained a starchy flavor. I recommend not using corn starch unless you really need to.

Please note, the amount of sauce provided in this recipe will likely last two servings at most (if used properly). I find that the sauce can be made in larger batches and actually freezes quite well. Repeated thawing and reheating of sauce does not seem to affect the taste or quality.

DONAIR MEAT

(adapted from Derek's Place)

3 pounds lean hamburger (triple ground*)

3/4 cup bread crumbs

2 tsp pepper

1-2 tsp cayenne red pepper (depending on your taste)

1 1/2 tsp oregano

3 tsp paprika

2 tsp onion powder

1 tsp garlic powder

1/2 tsp salt

*Try to get your butcher to run the meat through the grinder a few times. A

food processor will do the trick also. Combine all ingredients in a large

bowl. Knead for 20 minutes. Shape into two tightly formed loaves. Bake on

broiler pan for 2 to 2 1/2 hours at 300 degrees Fahrenheit. Cool loaves and

slice into thick slabs. Meat can be frozen for future use.

Heat donair meat in a frying pan. Dip a pita bread in water and fry in

frying pan to soften. Place a generous amount of sauce on bread. Top with

meat, chopped onions and tomatoes and finish off with lots more sauce. Put

on some old clothes, then roll up or serve open face on a plate. Utensils

are strictly forbidden.

Variations:

Donair Sub

If you do not have pita bread, you could try the Donair Sub, which is all

the above plus some mozzarella cheese placed on a submarine bun and baked

for a few minutes (until cheese melts a bit).

Donair Pizza

Grate a bit of mozzarella cheese onto a pizza crust (this will help bind the

toppings to the dry crust). Top with loads of donair meat, tomatoes, onions

and then more cheese. Bake in oven until cooked to your desired meltiness.

Pour cold or room temperature sauce onto each slice before you eat it. The

combo of hot pizza with cool donair sauce is very pleasing.

If you can't seem to get your sauce really thick, you might try putting the

sauce on the crust first. This will ruin the hot pizza/cold sauce sensation,

but will be easier to eat. http://users.eastlink.ca/~dstapleton/sdonair.html

 

 

 

 

DREAM BISCUITS

2 cups Flour

3 teaspoons Baking Powder

1/4 teaspoon Salt

1 tablespoon Sugar -- (or honey)

2 teaspoons Active Dry Yeast -- Fast Acting (1 packet)

1/3 cup Margarine -- softened

3/4 cup Milk, skim -- heated to 110 degrees F

In a medium bowl, mix flour, baking powder and salt together. With a fork,

blend in margarine until mixture is crumbly. Heat milk to 110 degrees F,

and stir in yeast & sugar until well blended; let sit for 10 minutes or

until yeast doubles mixture in size. Add milk/yeast mixture to dry mixture

and stir until mixed well. Drop large spoonfuls of dough onto a cookie

sheet which has been prepared with non-stick spray. Bake at 450 degrees F

for 10 to 12 minutes or until golden brown. Serve hot.

FARFEL APPLE PUDDING

 

3 cups matza farfel

3 eggs

1-teaspoon cinnamon

3/4 cup sugar

3 apples, grated

3 tablespoons oil

 

Preheat oven to 375 degrees. Cover farfel briefly with cold water and drain. Mix together with eggs, cinnamon and sugar. Add apples and oil and mix well. Pour into 9 x 9 -inch pan and bake for 35 minutes. Serves 8.

FILLED COOKIES

1 cup Sugar

1 1/2 Tablespoons Vegetable Shortening

3 Eggs

1 cup Milk

2 teaspoons Baking Powder

1/2 teaspoon Salt

1 teaspoon Vanilla

1 cup Raisins

1 cup Chocolate Chips

1 cup Nuts -- chopped

Cornstarch -- as needed

Flour -- as needed

Cream sugar, shortening & eggs. Add milk, baking powder, salt and vanilla

and mix well. Add enough flour to make a dough which can be rolled out.

Roll out dough and cut into 3 inch circles with the lip of a drinking glass

or a biscuit cutter.

Filling:

Barely cover raisins and nuts with hot water until they swell. Heat and

thicken with cornstarch. Partly cool and add chocolate chips.

Drop 1 teaspoon of filling onto a dough circle. Cover with second dough

circle and seal edges.

Bake at 375 degrees F on greased cookie sheets for 10 -12 minutes. Cool and

frost/decorate as desired. Store in closed container to keep soft.

These cookies freeze well. Source: "Vesta McIlrath" RF4RP

FROSTING CANDY

[] Spike is not the author of this recipe. A woman named Mary is the contributor.[]

This is for Mike who wanted a candy recipe made from frosting. I originally

saw this as a Pillsbury bake-off winner using chocolate chips and sour

cream chocolate frosting. Basic proportions are:

12 oz chips, melted in microwave or in double boiler. Stir after each 1

minute in microwave and occasionally in double boiler.

1 can frosting

Line an 8 or 9" square pan with aluminum foil. Butter generously. Melt

chips, stir in frosting. Stir in finely chopped nuts if desired. Pour into

foil lined pan. Cool until it hardens. Cut into 1" squares and store in

airtight container.

I have used the following combinations:

Butterscotch chips White frosting

Butterscotch chips Chocolate Frosting

Chocolate Chips Chocolate Frosting

Chocolate Chips White Frosting

White Chips White Frosting

White Chips Lemon Frosting

I also used to make Divinity from boxed white frosting, but I haven't seen

it in the stores in several years. Hope this is helpful.

FROZEN BISCUITS

5 cups flour

1/2 cup sugar

1 teaspoon salt

1 teaspoon baking soda

3 teaspoons baking powder

1 cup shortening

Two packages yeast

1/2 cup warm water

2 cups buttermilk

Sift dry ingredients together, cut in shortening. Dissolve yeast in warm

water; add to milk. Add milk mixture to dry ingredients and mix well. Turn

dough onto floured surface and knead gently several strokes. Pat or roll out

to desired thickness; cut and place on greased cookie sheet and freeze. If

desired, when biscuits are frozen, roll each in melted butter that has been

cooled to room temperature. Place biscuits in freezer bags or freezer

containers. Defrost biscuits 30 minutes before baking; bake at 400 F until

browned. Makes 4 to 5 dozen biscuits.

FROZEN PEPPERS

I have successfully frozen canned green chilies for years. I dice them if

they aren't already, put them in a labeled sandwich baggie, press it kind

of flat, and freeze it. Then, if I have more than one baggie, I stack the

bags and layer them inside a quart-size freezer bag. When cooking, I just

break off as much as I need, and throw it in the pot. I do this with green

peppers, and jalapenos, too. (Thus the need for labeling)

This effort was sent by Lisle.

GARLIC STEAKS

 

8 (6 ounce) rib eye steaks

3 tablespoons margarine

3 tablespoons olive oil

1 large red onion, chopped

10 cloves garlic, minced

2/3-cup beef broth

4 tablespoons prepared horseradish

Salt and pepper to taste

 

Heat skillet over medium heat and cook steaks for 5 minutes per side. Remove and keep warm. Add margarine and oil to skillet. Then add onion and garlic stirring until tender, about 8 minutes. Add broth and stir until sauce is reduced slightly. Add horseradish, salt and pepper. Return steaks to skillet and warm for 5 minutes. Serves 8.

GOULASH

1 lb. ground beef, browned, drained and rinsed

1 can kidney beans (or chili beans)

1 can chopped tomatoes

4 oz. elbow macaroni

Add a few sprinkles of chili powder, and chopped pickles, if you like.

Mix all together and heat until hot. Serves 4

HONEY WHEAT SUNFLOWER BREAD

2 cups Water -- very warm

3 cups Flour -- (more or less)

2 packages Active Dry Yeast

1 Tablespoon Sugar

2 cups Whole Wheat Flour

1 cup Oats -- (not quick)

1/4 cup Butter or Margarine

1/4 cup Honey

2 teaspoons Salt

1 cup Sunflower Seeds -- unsalted

In a large mixing bowl, combine water, 2 cups flour, yeast and sugar. Beat on low speed for three minutes. Cover and let rise in a warm place until doubled- about 30 minutes. Mixture will be spongy. Stir in whole wheat flour, oats, butter, honey and salt. Mix well. Stir in sunflower seeds and remaining flour, until ready to turn onto floured surface and knead. Knead until smooth and elastic, for about 5-8 minutes. Shape into a ball and place inside a greased bowl. Turn once to coat top, and cover with a cloth. Let rise in a warm place until doubled, about 30 minutes. Punch down and divide in half. Cover and let rise another ten minutes. Shape into two loaves, and place into two greased bread pans. Cover and let rise until doubled- about 30 minutes. Bake at 375 degrees F for 20 minutes. Cover with foil, and bake an additional 15 minutes. Remove from pans and cool on wire racks.

 

 

 

 

JACKPOT CASSEROLE

(scroodles)

1 (8oz) package Rotini pasta

1 pound ground beef

1/4 cup chopped onion

1 tsp. seasoned salt

1 tsp. chili powder

1 (10-3/4 oz) can tomato soup

1/2 cup water

1/2 (15-1/2oz) can kidney beans

1-1/2 cup cheese, grated

1 dash of pepper

Cook Rotini according to package directions. Brown the ground beef and onion

together. Drain, add salt, chili powder and pepper, mix well. Add soup, water, cooked Rotini, red kidney beans and half of the cheese, mix well. Pour into a greased 2 quart casserole dish. Sprinkle with the remaining cheese. Bake in a 350 degree oven 20 minutes, until cheese melts. Serves 6 to 8 people.

LEMON CHICKEN WITH RICE

1 bottle Lowry's Lemon Herb marinade

8 boned chicken breast halves

4 cups raw rice

3 - 14 oz cans chicken broth

2 3/4 cups water

3 tsp chicken bouillon or 3 cubes

1 bay leaf

4 packages chicken gravy (1 cup each)

Marinate chicken breasts at least 1 hour. Bake at 350 degrees until tender

and done but not dry, about 20 minutes. Rinse rice. Bring chicken broth,

water, bay leaf and chicken bouillon to a boil. Add rice, return to boil,

cover and reduce heat to simmer. Cook 15 minutes or until rice is done and

liquid absorbed. Remove bay leaf. Make gravy according to package

directions. Add dessert and green beans or broccoli to tray. Put 1 cup rice

topped with 1/2 cup gravy and a chicken breast on tray. Over wrap

completely with plastic wrap (go all the way around, not just cover) twice -

once in each direction. Over wrap completely with foil. Add dated label with

directions. Makes 8 dinners

 

 

 

 

LEMON CURD

2 c. sugar

12 egg yolks, slightly beaten

1 c. lemon juice

2 sticks butter

2 T. grated lemon peel

In medium saucepan, blend sugar and egg yolks. Add lemon juice gradually.

Cook over low heat, stirring constantly until mixture coats the back of a

spoon. DO NOT BOIL. Remove from heat. Cool slightly. Stir in butter and

lemon peel. Cool completely and serve in tart shells or with scones.

LIME DREAM BARS

1/2 cup Butter or Margarine

1 cup Flour

2 tablespoons Sugar

2 Eggs

1/2 cup Brown Sugar

1/8 teaspoon Salt

1/2 teaspoon Vanilla

3/4 cup Coconut

1/2 cup Nuts -- chopped

1/8 teaspoon Baking Powder

1 cup Powdered Sugar

2 teaspoons Lime Zest

2 tablespoons Lime Juice

Using a pastry blender, cut butter into flour & sugar in a large bowl. Press mixture into an 8x8 inch baking pan. Bake at 350 degrees F for 15 minutes. In a medium bowl, mix eggs, brown sugar, salt, vanilla, coconut, nuts and baking powder. Pour onto baked crust, then return to oven and bake for an additional 15 - 20 minutes, until golden brown. While hot, spread with the following frosting:

Mix powdered sugar, lime zest & lime juice (add green food coloring if

desired). Cool, cut into squares and serve.

MACARONI AND CHEESE DINNER

2 cups elbow noodles

1/4 cup finely chopped onion (or more)

2 Tbsp butter or margarine

2 Tbsp flour

2 tsp dry mustard

dash white pepper

2 1/2 cups milk

1 lb shredded sharp cheddar cheese*

2 cups frozen peas

2 cups frozen corn

2 cups diced ham

MACARONI & CHEESE & VEGETABLES

8 ounces Pasta -- bow ties or shells

3 tablespoons Margarine -- divided

1 tablespoon Flour

1/2 cup Vegetable Stock

3/4 cup Milk, 2% low-fat

1/2 cup Cheddar Cheese -- shredded

1/2 cup Parmesan Cheese -- shredded

1 tablespoon Parsley -- fresh, chopped

1 teaspoon Basil

1/4 teaspoon Paprika

1/4 teaspoon Black Pepper

2 cups Broccoli Florets

1 small Sweet Red Pepper -- chopped

1 cup Mushrooms -- sliced

2 tablespoons Scallions -- chopped

Cook pasta according to package directions, until al dente (firm). While

pasta is cooking, in medium saucepan, melt 2 Tbsp. of the margarine. Remove

from heat, then add flour and stir until blended in. Whisk in stock and

milk, stirring over medium heat until mixture comes to a boil and thickens.

Reduce heat to low. Stir in cheeses and seasonings. Continue stirring until

cheese is melted. Remove from heat and set aside. In a large skillet, melt

remaining 1 Tbsp margarine. Add remaining ingredients. Cook vegetables,

stirring constantly, for about 5 minutes, until tender/crisp. Reduce heat to

low. When noodles are done, drain. Toss with vegetables and stir in cheese

sauce. Garnish with scallion curls if desired.

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

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

well and rinse with warm water and set aside. While macaroni is cooking,

make cheese sauce. Cook onion in butter until tender but not brown. Stir in

flour, mustard and pepper. Add milk all at once. Cook, stirring constantly

until slightly thickened and bubbly. Add shredded cheese and stir until

melted. Stir well drained macaroni into cheese sauce. Let stand 10 minutes

before stirring in ham, frozen peas and corn. Add dessert and either green

beans or broccoli to tv dinner tray. Put 1 1/2 cups macaroni mixture on

tray. Over wrap completely with plastic wrap (go all the way around, not

just cover) twice - once in each direction. Over wrap completely with foil.

Add dated label with directions.

* You can substitute mild cheddar or processed American cheese and add 1 or

2 additional teaspoons of dry mustard. Makes 7 or 8 dinners.

MANGO SALSA

 

1 mango, chopped

1 red onion, finely chopped

1 red pepper, chopped

1 Serrano chili, chopped

1 bunch cilantro, chopped

 

Mix all ingredients together and serve at room temperature.

MARINATED LOBSTER

WITH GINGER VINAIGRETTE

Makes 6 servings

Ginger Vinaigrette:

2 egg yolks (see note)

1 tablespoon sambal oelek (chili sauce; see note)

1/2 cup pale pink pickled ginger slices

1 tablespoon granulated sugar

1/2 cup ginger vinegar (see note)

6 cloves garlic, peeled

2 tablespoons fermented black beans, soaked in rice wine

11/2 cups peanut oil

Salt and freshly ground white pepper, to taste

1 bunch fresh cilantro, stems removed

Lobster:

3 11/2-pound cooked Maine lobsters

1 cup Ginger Vinaigrette (divided)

1 cup julienned daikon (see note)

1 cup julienned carrots

1 cup kaiware (white radish sprouts; see note)

Salt and pepper to taste

 

To make vinaigrette: Add egg yolks, sambal oelek, ginger, sugar, vinegar and garlic to a blender and pulse to combine. Add the black beans and slowly add the peanut oil while processing. Season with salt and pepper. Add cilantro and pulse for 10 to 15 seconds or until cilantro is just finely chopped. Makes about 21/2 cups. Refrigerate leftover vinaigrette.

 

To make lobster: Remove lobster tails and claws from shells. Cut tail in half lengthwise and marinate in the refrigerator in 3/4 cup of Ginger Vinaigrette for 1 hour. Mix daikon, carrots and kaiware. Add a touch of salt and pepper and toss with remaining 1/4 cup vinaigrette. Reserve.

 

To serve, divide julienned vegetables among 6 plates. Arrange chilled lobster meat on top of vegetables.

 

Note: Because of the possibility of salmonella bacteria in raw eggs, FOODday home economists recommend using pasteurized eggs, available at Trader Joe's.

 

Note: Wolfgang Puck's kitchen makes ginger vinegar by adding peeled and sliced fresh ginger to champagne vinegar, bringing it to a boil, then letting it sit off heat for several minutes to allow the ginger to infuse the vinegar.

 

Note: Daikon, an Asian radish, kaiware and sambal oelek are available at Asian food markets. -- Courtesy Wolfgang Puck, created for the 2002 Governors Ball

MEATBALL STEW

1 pound lean ground beef

1/4 tsp. garlic powder

salt and pepper

few sprigs parsley, chopped

1/4 tsp. Marjoram

1/4 tsp. basil

1 egg

1/2 cup soft bread crumbs

1 tsp. monosodium glutamate (optional)

1 tbsp fat

4 small carrots, peeled and diced

3 potatoes, peeled and diced

1 onion, chopped

1 pound green beans, 1 1/2"cut

1 can (1 pound) stewed tomatoes

1 cup water

Mix beef, garlic powder, 1 tsp. salt, the parsley, herbs, egg, bread crumbs,

and monosodium glutamate. Shape in 12 balls and brown on all sides in fat.

Put carrots, potatoes, onion and green beans in cooker. Sprinkle with salt

and pepper. Add meatballs. Mix tomatoes and water and pour over top. Cover

and cook on low 6-8 hours. Makes 6 servings.

 

 

 

MEATLESS TAMALE PIE

3 large onions, sliced in half lengthwise

4 carrots, diced in 1/4" dice

1 lb. Frozen corn

3 cans beans (pinto, black, kidney or combination)*

1 - oz can tomato sauce

1 Tbsp cumin

1 Tbsp chili powder

2 boxes jiffy cornbread mix + eggs and milk

1 1/2 Tbsp oil

margarine or solid shortening

Slice onions from top to bottom, into thin slices, dice carrots. Fry in 1 1/2 Tbsp oil until carrots are almost tender. Add beans, corn, tomato sauce and spices. Simmer vegetables and beans for at least 10 minutes. While vegetables cook, make cornbread and bake on greased cookie sheet until done. Check at half the recommended baking time as you are making very thin cornbread. Add dessert and green beans or broccoli to tray. Put scant 1 1/2 cups bean and vegetable mixture on tray. Top with piece of cornbread cut to fit. Over wrap completely with plastic wrap (go all the way around, not just cover) twice - once in each direction. Over wrap completely with foil. Add dated label with directions. Makes 5 or 6 dinners.

* I use a combination of pinto and black beans because I like them and I

don't like kidney beans, but it is certainly okay to make it with 1 can of

each or 3 cans of one type bean if that is your preference.

MILE HIGH BISCUITS BY DORA

3 cups flour

4 teaspoons baking powder

3/4 teaspoon salt

1 egg, beaten

1/4 cup sugar

1/2 teaspoon cream of tarter

1/2 cup shortening

1-1/8 cups milk

Combine dry ingredients. Cut in shortening. Combine egg and milk; add all at once to flour mixture. Mix until dough forms a soft ball. Turn dough onto floured counter and knead lightly about 10 or 12 times. (The secret to biscuits is to not over mix or knead dough). Roll out to 3/4 inch thickness. Cut with floured biscuit cutter. Place on ungreased cookie sheet and freeze. When frozen, put in plastic bags and store in freezer.

To Cook: Place frozen biscuits on a lightly greased cookie sheet and bake at

475 degrees for 12 to 15 minutes or until lightly brown.

MYSTERY SALAD

Salad:

1 box acini de pepe

1 lg can pineapple chunks, drained

1 lg can crushed pineapple, drained

2 cans mandarin oranges

1 lg pkg. miniature marshmallows

1 lg carton Cool Whip

Dressing:

1 3/4 c. pineapple juice

1 c. sugar

3 egg yolks

3 T cornstarch

Cook acini de pepe until tender, drain, and cool. Boil pineapple juice,

sugar, egg yolks, and cornstarch. Cool and pour over acini de pepe. Add

the oranges, pineapple, marshmallows and Cool Whip. This makes a very large

salad.

OVEN FRIED CHICKEN

Chicken breasts, thighs, etc. (your choice)

Creamy salad dressing (ranch, creamy Italian, bacon-tomato, etc.)

Crushed Ritz (or any buttery) crackers

Preheat oven to 350 degrees; spray baking dish with non-stick spray. Rinse

chicken and pat dry. Coat with dressing, then roll in cracker crumbs.

Arrange in dish and bake for 40-50 min. or until crackers brown and chicken

is done (check a large piece to be sure). If crackers appear to be browning

too fast, cover lightly with foil; remove foil for the last few minutes in

order to crisp coating.

Here are a few more ways to use dressings for more than salads:

1) Use a little creamy dressing (your favorite flavor) in place of some of

the milk in a quiche or strata recipe. It'll boost the flavor and taste

rich, too.

2) Use a little creamy dressing instead of mayonnaise in chicken salad.

Chicken, a little chopped onion, and some chopped celery make a good base

for almost any flavor of dressing.

3) Mix a little creamy dressing with some softened cream cheese (to taste).

Spread on flour tortillas along with your choice of thinly sliced deli meat

and whatever veggies you wish. Roll up for "wrap sandwiches"; chill and

slice for appetizers if you wish.

4) Try a little creamy dressing in place of sour cream and cheese on a

baked potato. The flavor options are endless!

PIZZA BURGERS

1 cup Pepperoni Slices -- (cubed or sliced)

1 cup Tomato Sauce

8 ounces Mozzarella Cheese, part skim milk -- shredded

1/2 teaspoon Oregano

1/4 teaspoon Garlic Salt

1/2 teaspoon Onion Salt

1/4 cup Black Olives -- sliced, optional

1/4 cup Mushrooms -- optional

6 large Hamburger Buns

Combine all ingredients except buns in a large bowl and mix well. Spread

mixture evenly on buns. Wrap each burger in a large paper towel, and place

them into an airtight container. Label container, and freeze up to 3

months.

To serve: Place frozen burgers (one at a time) in microwave for 1 minute 30

seconds on high power. (you may need to adjust cooking time for your

microwave). Serve hot.

PORK AND STEWED TOMATO CASSEROLE

A family favorite passed down by my Grandmother from England

Serves 6

350° Oven - 2 Hours

6 1/2 inch Pork Chops ( use center cuts)

1 Medium size onion (Thinly sliced)

3 + Lb potatoes (Thinly Sliced)

2- 3 cans Stewed Tomatoes

Salt and Pepper to taste

In a pan that can hold 6 Pork Chops singly. (use an oblong cake pan) Layer

starting with Potatoes, then, onion and salt and pepper to taste, until gone. Rinse Pork chops and lay on top of Potatoes and Onion and pour Stewed

Tomatoes over top pretty much covering Pork Chops. Cover and Bake. Last

Half-hour, uncover and continue baking; the tomatoes should brown some...

Delicious re-heated. You can stretch this recipe by adding more potatoes.

POTATO PIZZA

1 large Potato

1/2 cup Tomatoes, canned -- diced

4 large Mushrooms -- sliced thinly

2 tablespoons Onion -- minced

1/4 teaspoon Basil -- crushed

1/4 teaspoon Thyme

1 clove Garlic -- minced

5 Green Olives -- stuffed & sliced

5 ounces Mozzarella Cheese, part skim milk -- grated

Spray a pie plate with nonstick spray. Slice potato about 1/4" thick. Lay

slices on bottom of the pan, overlapping slightly to form a "crust." Spray

with nonstick spray. Bake at 400 degrees F for 30 - 40 minutes until

slightly browned and potatoes are cooked. Combine tomatoes, mushrooms,

onion and seasonings. When crust is ready, spread with mushroom mixture.

Top with olives then cheese. Bake for 10 minutes.

PUMPKIN CHIP MUFFINS

4 eggs

2 cups sugar

l can pumpkin

1-1/2 cups vegetable oil

3 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

l teaspoon ground cinnamon

l teaspoon salt

2 cups semisweet chocolate chips

In a mixing bowl, beat eggs, sugar, pumpkin and oil until smooth. Combine

flour, baking soda, baking powder, cinnamon and salt; add to pumpkin mixture

and mix well. Fold in chips. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees for 16 to 20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: 24 muffins.

 

 

 

 

 

PUMPKIN CHOCOLATE CHIP MUFFINS

presented by The Carriage Inn Bed & Breakfast

4 eggs

3 cups flour

2 cups sugar

1 cup canola oil

1/2 tsp. cinnamon

2 tsp baking soda

1/2 tsp salt

1 small can pumpkin, about 15 oz.

1 12-oz. package semi-sweet chocolate chips, mini-size preferred

Preheat oven to 350 degrees. Beat eggs and sugar. Mix in rest of the

ingredients. Spray muffin pans with non-stick cooking spray. Fill each

section 3/4 full. Bake in pre heated oven approximately 20 minutes or until

lightly browned.

RICE AND VEGGIE SIDE DISH

(To serve with sloppy joes or hamburgers)

1 cup brown rice

2 cups frozen mixed vegetables (thaw)

1 knorr beef or chicken bouillon cube

1 Tbsp soy sauce

1 Tbsp olive oil

1 egg (optional)

garlic powder and cayenne pepper or black pepper

Fill a 1 1/2 - 2 quart saucepan with water and add rice and bouillon cube. Cook uncovered for 30 minutes then add veggies and cook for another 6-7 minutes or until rice is al dente. Drain well. If I don't use this method my rice comes out sticky. In a non stick skillet heat olive oil then add rice mixture and seasonings - stir fry for 10 minutes - if using egg make a well in the center of the rice and scramble it and then incorporate into rice.

RICE SALAD

2 cups raw long grain rice, cooked

2 or 3 tomatoes, peeled and diced

1 smallish onion, diced very finely

2 or 3 stalks of celery, with strings removed, diced very finely

1 bell pepper, yellow, green, red, seeded and diced finely

1 small can chopped olives, drained well or 1/2 cup olives, chopped

1 bottle Italian salad dressing

lettuce to line bowl

Cook 2 cups raw rice with 4 cups water and 3/4 tsp salt. When rice is done, stir it to separate grains and let cool for an hour or so. Chop vegetables. Stir vegetables into cooled rice. Put everything in a large sealable container or even a big zip lock bag and refrigerate overnight. Take enough lettuce leaves to line a bowl that will hold the rice mixture. Put everything, including salad dressing, bowl, serving spoon and lettuce in a

grocery bag with the rice mixture inside refrigerator. This prevents you leaving something home. I know because I once arrived at a potluck at work without the salad dressing. Refrigerate at work. Shortly before lunchtime, line bowl with lettuce leaves. Pour Italian dressing over rice and vegetables. Stir to mix well. Taste for amount of dressing. When it tastes right, ladle rice mixture into lettuce line bowl.

[] Spike is not the author of this recipe, and does not know who "I" would be. []

ROASTED TOMATOES

FILLED WITH HERBED EGGS

Makes 4 servings

The tart, sweet taste of roasted tomatoes is a perfect background for basil-flecked scrambled eggs to serve along with ham and bacon.

 

4 ripe but firm tomatoes

Extra-virgin olive oil

1 teaspoon salt (divided)

1 teaspoon freshly ground black pepper (divided)

8 eggs

2 tablespoons unsalted butter

2 tablespoons chopped fresh basil

8 small basil leaves or sprigs, for garnish

 

Preheat oven to 400 degrees.

 

With sharp knife, cut upper one-third from each tomato and discard. With metal spoon, scoop out pulp and seeds, leaving outer shell. (Save tomato pieces for soup.) Sprinkle each tomato cavity with a little olive oil, then with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place tomato shells in small, shallow baking dish.

 

Bake 10 to 12 minutes or until tomatoes just begin to change color.

 

Meanwhile, in medium bowl, beat eggs with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper until just blended.

 

Melt butter in medium skillet over medium heat. When butter foams, pour in eggs, reduce heat to low and cook, stirring frequently, until cooked to desired consistency, 5 to 6 minutes for soft curd, 7 to 8 minutes for firmer curd. Stir in chopped basil and cook 1 minute.

 

Fill roasted tomatoes with eggs, heaping tops. Garnish each with 2 basil leaves or sprigs and serve hot. -- Adapted from "Holiday Eggs" , by Georgeanne Brennan

SALISBURY STEAK DINNER

1 1/2 lbs lean hamburger

2 eggs

1 1/2 cups oatmeal

2 teaspoons Season-All

3 packages brown gravy (1 cup each)

8 oz fresh mushrooms, sliced

4 cups rice

3 - 14 oz cans beef broth

2 3/4 cups water

3 tsp chicken bouillon or 3 cubes

2 Tbsp butter or margarine

1/4 cup finely diced onion (or grated)

Mix hamburger, eggs, oatmeal, and Season-All thoroughly. Shape into 8-12

oval patties. Brown on both sides until done through but not dry. Rinse

rice. Bring beef broth, water, and chicken bouillon to a boil. Add rice,

return to boil, cover and reduce heat to simmer. Cook 15 minutes or until

rice is done and liquid absorbed. Sauté sliced mushrooms and onion in

butter until tender. Make gravy according to package directions and add

mushrooms and onion. Add dessert and green beans or broccoli to tray. Put 1

cup rice and a Salisbury steak patty topped with 1/2 cup gravy on tray. Over

wrap completely with plastic wrap (go all the way around, not just cover)

twice - once in each direction. Over wrap completely with foil. Add dated

label with directions. Makes 8-12 dinners

SESAME CRUSTED SALMON

WITH CELERY ROOT PUREE

Makes 6 servings

Celery Root Puree:

1 celery root (about 11/2 pounds), peeled, trimmed and cut into 1-inch cubes

1 or 2 small baking potatoes (about 4 ounces), peeled and cut into 1-inch cubes

Salt

1/2 cup whipping cream

2 tablespoons unsalted butter

Freshly ground white pepper

Salmon:

1/2 cup unsalted butter (1 stick)

1/4 cup finely minced fresh ginger

6 4-ounce salmon steaks

1/2 cup black sesame seeds, toasted (see note)

1/2 cup white sesame seeds, toasted (see note)

Salt and freshly ground black pepper to taste

 

To make puree: Place celery root and potato in a medium saucepan; cover with cold water. Season with 1 teaspoon salt and cook until soft, about 15 to 20 minutes. Drain water; return celery root and potato to pan. Pour in cream; simmer over medium heat, stirring occasionally to prevent sticking, until thickened and most of the cream is absorbed, about 10 minutes.

 

Remove from heat, stir in butter, and season with salt and pepper to taste. Puree in a food mill, return to the pan and keep warm over simmering water. Use as needed. Makes about 21/2 cups.

 

To make salmon: Preheat oven to 475 degrees.

 

In a small saucepan, melt butter with ginger. Brush melted butter and ginger on salmon. Roll salmon in the sesame seeds. Place the salmon on an oiled sheet pan and refrigerate for about 15 minutes. Place salmon in oven; roast until salmon is rare inside, 3 to 5 minutes.

 

To serve, divide puree among 6 plates and top with salmon. Season to taste with salt and pepper.

 

Note: To toast seeds, spread on baking sheet and bake in a 350-degree oven for 3 to 5 minutes or until brown. -- Courtesy Wolfgang Puck, created for the 2002 Governors Ball

SNICKER BAR SALAD

1 (4 oz) pkg. vanilla pudding

1 (8 oz) carton cool whip

1 cup milk

3 Snicker bars (chopped)

1-2 green apples (diced)

With a wire whisk, mix the milk and pudding mix, then fold in Cool Whip with

a spatula until well blended. Then add Snicker bars and chill. Add diced

apples shortly before serving and mix well.

 

 

SPAGHETTI DINNER

1 1/2 lb. Lean ground beef

2- 24 oz jar spaghetti sauce

2 - 8 oz can tomato sauce

3 Tbsp spaghetti seasoning

2 lbs raw spaghetti, cooked

grated Parmesan cheese

Cook noodles in boiling salted water until tender, about 10 minutes. Drain well and rinse with warm water and set aside. Brown meat, breaking it up to fine chunks. Drain fat if necessary. Stir in spaghetti sauce, tomato sauce and spaghetti seasoning.

Rinse cans and jars with about 1/2 to 3/4 cup water and pour into sauce. Bring to a boil, then reduce heat. Simmer uncovered for 10 -15 minutes, stirring occasionally until quite thick. Mix noodles and sauce together. Add dessert and either green beans or broccoli to tv dinner tray. Put 1 1/2 cups spaghetti mixture on tray. Sprinkle with grated Parmesan Cheese. Over wrap completely with plastic wrap (go all the way

around, not just cover) twice - once in each direction. Over wrap completely with foil. Add dated label with directions. Makes 8 or 9 dinners

SPICY BLACK BEAN ENCHILADAS

2 16 oz cans black beans OR soak and cook black beans as directed on bag

1 envelope enchilada seasoning mix

1 small can enchilada sauce

1 cup or so of sour cream

8- 8" flour tortillas

1/2 cup or so of chopped green onion

1/2 to 2/3 cup chopped white onion

1 cup water

1-2 cups of grated cheese (a mixture of cheddar & Monterey Jack is good)

In large skillet, combine cooked/canned beans, enchilada seasoning mix and

water. (Note that envelope says to add tomato sauce but don't do that -- just cook beans, seasoning and water). Bring to boil and then lower heat to simmer for about 5-10 minutes, stirring occasionally to avoid scorching. Add in finely chopped white onion and simmer 1-2 minutes more. Mixture should be slightly thickened. Remove from heat and stir in 1/2 cup sour cream.

 

Put 1/3 cup of bean mixture in center of a tortilla, top with spoonful of enchilada sauce (from the can), and top with some cheese. Roll up and place seam side down in 9x13 baking dish. Do this for all tortillas. Then pour remaining canned enchilada sauce on top and sprinkle a bunch of cheese. Bake covered with foil for 15 minutes at 375. Then remove foil and bake another 5 minutes or so. Remove from oven and sprinkle with chopped green onions. Serve with sour cream. You may enjoy serving some white rice cooked in veggie stock along

with these enchiladas.

STUFFED PEPPERS

4 large green peppers

1 medium chopped onion

3 medium tomatoes (or used canned, drained)

1 tablespoon vegetable oil

1-2 cups canned pinto beans, well drained

6 oz. Monterey Jack cheese (cubed)

1 clove garlic, minced (or used dried)

1/4 teaspoon basil

1/4 teaspoon oregano

1/4 teaspoon pepper

Wash peppers, cut slice off top; remove seeds and membranes. Parboil in

boiling, salted water for 3 minutes; drain well (or use microwave). Sauté

onion and tomatoes in oil for 3 minutes. Remove from heat. Add remaining

ingredients; mix thoroughly. Stand peppers close together in baking dish;

fill with bean-cheese mixture. Cover pan; bake 325 degrees for 30 minutes.

TASTY HASH

1 pound Ground Beef, extra lean

1 cup Celery -- chopped

1 cup Onion -- chopped

1/3 cup Green Pepper -- finely chopped

1/2 teaspoon Salt

1 teaspoon Chili Powder

3/4 teaspoon Black Pepper

2 cups Stewed Tomatoes -- fresh or canned

1 cup Rice -- cooked

Combine ground beef, celery, onion, and green pepper in a large skillet.

Simmer until meat is browned and vegetables are tender. Drain well. Add

salt, chili powder, pepper, tomatoes, and rice. Cover and simmer over low

heat for 30 - 45 minutes, adding water occasionally if needed. Serve hot.

 

 

 

 

 

TOO GOOD BAKED PORK CHOPS

1/2 cup Honey Mustard

6 Pork Chops -- 1/4 lb. ea./boneless

Non-Stick Cooking Spray

3 cups Long-Grain Brown Rice -- cooked

Preheat oven to 425 degrees F. Spray 9x13 pan with non-stick cooking spray,

and lay pork chops in pan. Spread honey mustard over tops of pork chops.

Cover pan with aluminum foil, and bake 20-25 minutes or until pork chops are

no longer pink inside. Serve hot with rice on the side.

For freezing: Label and freeze covered, prepared pork chops (as directed

above) for up to 6 months. To cook, thaw overnight in refrigerator and bake

as directed above.

TUNA NOODLE CASSEROLE

2 cups elbow or other noodles

1 cup finely diced celery

1/2 cup finely diced onion

2 Tbsp butter or margarine

2 cans Cream of Chicken Soup

1 1/2 cups milk

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

1/4 cup diced pimento or more

2 cups frozen peas

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

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

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

Add well drained water packed tuna. Stir gently to mix everything together.

Add dessert and either green beans or broccoli to tv dinner tray. Put 1 1/2

cups tuna noodle mixture on tray. Over wrap completely with plastic wrap (go

all the way around, not just cover) twice - once in each direction. Over

wrap completely with foil. Add dated label with directions. Makes 6 or 7

dinners

VEGETABLE CASSEROLE MASTER RECIPE

1 (16 oz.) pkg. frozen veggies, thawed/drained or 2 cans, well drained

1 can sliced water chestnuts, drained (optional)

1 can cream-of-whatever soup

1 c. grated or small-cubed cheese**

Dash of dried minced onion (opt.)

Dash of pepper

1 tube Ritz crackers, coarsely crumbled

4 Tbsp. butter/margarine, melted

Preheat oven to 350 degrees; spray square or round baking dish with non-stick spray. In baking dish, combine all but crackers and margarine. Bake for 45-50 minutes or until bubbly throughout. Sprinkle with crackers and drizzle with margarine; return to oven for 10-15 min. or until crackers are crisp and slightly browned. Allow to cool for a few moments for easier serving.

*We've used cut asparagus, cut green beans, chopped broccoli, chopped spinach, hominy, Veg-All (mixed soup veggies), and sliced yellow squash with great success. You could use just about anything your family likes.

**We tend to use grated cheddar or chopped deli American cheese, but feel free to try anything from Swiss to Velveeta as long as the flavor matches your vegetable.

Wheat Substitutes

In baking, the following quantities equal 1 cup of wheat flour:

1 cup yellow or white corn flour (gluten free)

corn meal: cook it with the recipe's liquid before using. (gluten free)

5/8 cup potato flour (gluten free)

3/4 cup potato starch (gluten free)

7/8 cup buckwheat (1 cup minus 2 TBS) (gluten free)

7/8 cup rice flour (gluten free)

1 and 1/3 cups ground rolled oats

1 and 1/8 cups oat flour

3/4 cup soybean flour (gluten free)

Use only 20 per cent soy flour in recipe, decrease temperature by 25

degrees. Some soy flours are low fat. If the one you are using is not, cream

with the shortening or butter or mix with the liquid.

1/2 cup barley flour

1 cup millet flour (gluten free)

1 cup tapioca (gluten free)

1 and 1/4 cups rye flour

1 cup rye meal

1/2 cup ground nuts or seeds

4 to 5 cups bean flour

Other substitutes:

amaranth (gluten free)

pea flour (gluten free)

quinoa (gluten free)

sorghum (gluten free) (NOT for sprouting!)

teff

Tips for substituting for wheat flour:

Lower the temperature a little, lengthen the time a little.

Add 1/2 tsp. baking powder per cup of substitute flour.

Refrigerating dough 1/2 hour helps improve texture.

Don't bake anything thicker than 4 inches! (Try to stick to half that.)

For thickening, the following quantities equal 1 TBS of wheat flour:

1/2 TBS cornstarch (gluten free)

1/2 TBS potato flour or starch (gluten free)

1 TBS tapioca flour (gluten free)

1 &1/2 TBS arrowroot (gluten free)

I have not tried these as I don't have need for them, but hopefully these

will help. Check out the directions for changing bread machine recipes to

hand made bread recipes on the RF4RP site.

White, Wheat-Free Bread Recipe With Variations

Liquid

1-3/4 cups of water (I'm now using distilled water because of the chlorine

and other chemicals in the city water; seems the chlorine can kill off the

yeast and keep the bread from rising.)

3 large eggs (approx. 1/4 cup each)

3 tablespoons of liquid cooking oil (canola?)

1 teaspoon cider vinegar (preservative effect)

All of the ingredients should be at room temperature. Mix the liquid

ingredients together and put them into the breadmaker loaf pan. Next, mix

all the dry ingredients together, and pour them

into the loaf pan.

On my breadmaker (no clue when it comes to doing this without a breadmaker),

I use the "wheat" / 2-lb. loaf / light crust setting (4 hours 10 minutes

total time).

Dry

2-1/4 teaspoons (1 packet) of yeast 3 cups of rice flour

1/4 cup amaranth, bean or brown rice flour 3-1/4 teaspoons of xanthan

gum (natural foods or specialty shop -- be prepared for "sticker shock"!)

1/2 cup dried/powdered milk (the flaked stuff didn't work as good as the

granules)

1-1/2 teaspoons of salt (garlic salt makes a nice change, and my potassium

salt works just fine)

3 tablespoons of sugar

Make sure that your breadmaker will handle that large a loaf. A lot of the

lower-priced breadmakers will only do one or one-and-a-half pound loaves,

which leads to problems. After the ingredients are mixed thoroughly, peek

into the breadmaker. If it's soup, add a little more flour (and, next time,

cut back to 1-2/3 cups water). With 2 cups of water, the dough shouldn't be

too dry; if it is, though, add a couple tablespoons of warm water.

The amaranth and bean flours both have distinctive tastes to them. You may

prefer to use just the white rice flour; and, you can try substituting 1/3

tapioca and, or potato starch for an equal mount of white rice flour.

Wheat-Free Kamut-Spelt Bread

2 cups kamut flour

1 cup spelt flour

3/4 tsp sea salt

1 1/2 Tbsp vegetable oil or lecithin granules

1 1/4 cups plus 1 Tbsp water

3 Tbsp honey or barley malt

1 1/2 tsp yeast

When the machine beeps, add 3 generous Tbsp of sesame seeds. Many people

who are allergic to wheat can tolerate kamut and spelt. Spelt is a good

basic bread flour. A bread made with kamut alone is a bit too cakey. But

combining spelt and kamut makes a delicious bread!

Gluten-Free Potato Bread

by Sandra J. Leonard

from The Gluten-Free Baker Newsletter

It has been a real challenge learning to bake without the use of gluten. I

am proud to say that it can be done with a bit of patience, a good attitude

and a smiley face. Won't you try a few of my favorite gluten-free recipes

for bread and rolls? Come join me in my kitchen. Think that this is the

one!...What one you ask? The gluten-free bread that tastes really good, has

a good texture and almost feels like real bread....that's what! It makes a

delicious sandwich too.

Yield: 1-1/2 lb. loaf

2 Tablespoons sugar

1-1/2 - two cups water saved from boiled potatoes or water

dry yeast

1-1/2 cups white rice flour

1/2 - 1 teaspoon salt

3/4 cup sweet rice flour (glutinous)

1 Tablespoon Sure-Jel *

1/2 cup potato starch flour

1 Tablespoon plus 1 teaspoon quick-rise

1/2 cup potato flakes *

1/2 cup dry milk powder *

3 teaspoons xanthan gum *

2 Tablespoon vegetable oil

3 eggs, slightly beaten or egg substitute

* See Ingredient Source Below

Notes:

Save all the water when boiling potatoes. This water is then cooled slightly

and refrigerated until ready to make Potato Bread. When ready to make Potato

Bread, heat the potato water slightly in the microwave to take the chill

off, before using. Use in place of water. If using quite a bit of salt in

the water when cooking the potatoes, use the lesser amount in the Potato

Bread recipe. When using regular dry yeast (not quick rise) use 1-1/2

Tablespoons for this recipe.

Directions for Making Gluten-Free Breads Manually

1. All gluten-free bread recipes can be made manually. As there is no gluten

in these breads that need to rest, making gluten-free bread is quite easy.

The bread is mixed, allowed to rise and then baked. Gluten-free bread making

eliminates the need for 'punching dough down', a second kneading and a

second rising before baking. Gluten-free breads can be made very easily.

2. Most important would be to have all ingredients at room temperature.

3. Mix a small pinch of sugar (from amount used in the recipe) with 1/8 cup

of warm water (110 - 112 degrees F). Water is taken from the total amount

used in the recipe or deducted from total amount of other liquid used in

recipe.

4. Add the dry yeast to the sugar/water mixture. Stir until well mixed. Set

aside for 5-10 minutes. The mixture will become very foamy. This step is

called 'proofing' or 'proofing the yeast'. It is used to make sure that the

yeast is active.

5. Mix the dry ingredients together and stir them well by hand or use a

whisk to blend.

6. Mix the wet ingredients together.

7. Alternately add the dry and wet ingredients together until well mixed and

the dough is smooth.

8. Grease baking container to be used. Insulated bakeware keeps over

browning to a minimum.

9. Place dough into greased baking container.

10. Cover baking container with a piece of plastic wrap that has been oiled

or greased on one side. Greased side facing the dough. (Greasing the plastic

wrap keeps it from sticking to the bread dough during the rise.)

11. Allow the dough to rise in a draft free, warm place for 45 - 60 minutes.

12. Remove plastic wrap that covered the dough.

13. Preheat oven to 375. Use of a convection oven will result in a higher,

lighter loaf.

14. Bake bread for approximately 40 - 50 minutes. If bread looks too brown

on the top before the baking has completed, place a piece of aluminum foil

(shiny side facing dough) loosely over top of the bread while it continues

to bake.

15. Remove bread from the baking container when it comes from the oven.

Allow the bread to totally cool on a wire cooling rack.

Ingredient Source:

Barbara's (brand name) Mashed Potato flakes. This brand is available in most

health food stores. Address: Barbara's Bakery, Inc., Petaluma, CA 94954

Sanalac (brand name) non-fat dry milk powder. Address: Hunt-Wesson, Inc.,

P.O. Box 4800, Fullerton, CA 92634

Sure-Jel (brand name) is a fruit pectin powder that is used in making jams

and jellies. Available in most supermarkets.

All gluten-free flours and xanthan gum are available mail order from: Ener-G

Foods, Inc., P.O. Box 84487, Seattle, WA 98124-5787 Phone:

1-800-331-5222. Many health food stores carry these gluten-free flours also.

Barley Bread

1 tablespoon yeast

2 teaspoons brown sugar, divided

1 cup warm water, divided

2 cups barley flour, divided

1 tablespoon oil

1 teaspoon salt

1/3 cup bean flour

1.Preheat oven to 350°F.

2.Grease cookie sheet.

3.Put yeast into small bowl.

4.Add 1/2 teaspoon sugar and 1/2 cup water.

5.Put in a warm place to rise.

6.Put remaining 1/2 cup water into large mixing bowl.

7.Add 1 cup barley flour and mix vigorously.

8.Add remaining 1 1/2 teaspoons brown sugar, oil, and salt and

9.Mix well.

10.Add softened yeast and beat briskly.

11.Add bean flour and enough remaining barley flour to make dough that can

be kneaded.

12.Place on floured board and knead until smooth and elastic.

13.Shape into two round loaves on greased cookie sheet and slash diagonally

across tops.

14.Let rise until double in bulk.

15.Oil tops lightly, if desired, for more crispness.

16.Bake at 350°F for 1 hour.

17.Remove from pans onto wire rack and cool.

 

SHALOM FROM SPIKE & JAMIE



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