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).













































































8 to 10 garlic cloves, peeled

2 egg yolks, at room temperature

Salt and freshly ground white pepper to taste

Juice of 1 lemon

1 teaspoon prepared Dijon-style mustard

1 1/2 cups oil (half peanut oil, half olive oil), at room temperature


Puree garlic in food processor or blender. Whisk the egg yolks in a small bowl until light and smooth; add to the garlic. Add salt and pepper to taste, lemon juice and mustard, and process to a smooth paste.


With the machine running, pour the oil very slowly into the mixture in a steady stream, blending constantly. Continue blending until you obtain a thick, shiny, firm sauce. Transfer to a storage container, cover with plastic wrap and refrigerate until ready to use. Makes 11/2 to 2 cups.


3 cups Bran Chex Cereal -- any bran cereal will work

1 cup Water, boiling

1/2 cup Vegetable Oil

2 Eggs -- *or Soy Mixture below

2 1/2 cups Flour

1 1/2 cups Sugar

2 1/2 teaspoons Baking Soda

2 cups Milk, skim -- *or Rice/Soy Milk

1 cup Apple Slices -- cooked or canned

In large bowl, combine cereal and boiling water. Stir in shortening and eggs, using a wire whisk. Add remaining ingredients & blend well. Spoon batter into lined muffin tins, filling 3/4 full. Bake at 400 degrees F for 18 - 22 minutes or until golden brown. Immediately remove from pan. Serve warm. (Batter may be stored in refrigerator up to 6 weeks)

*Egg Substitute: Mix 1 heaping Tbsp. Soy Flour with 1 Tbsp. Water, to

replace each egg in a recipe, when baking. RF4RP


Asparagus has old roots, but continues to tempt our palates

April 3, 2002 Posted: 04:35:04 AM PST, THE FRESNO BEE


An asparagus stalk can grow up to 6 inches in a day under optimum growing conditions. It sounds like something out of "Jack and the Beanstalk."


Some of those conditions for this slender vegetable abound in California, the nation's leading asparagus grower. They include temperate weather and fertile soil.


The state produces 70 percent to 80 percent of the nation's supply, according to the California Asparagus Commission.


The crop is at its peak. So, if you've been holding out for the best spears, now is the time.


To get you in the spirit, here's an asparagus primer:


Asparagus is prolific, yielding so much that the vegetable's beds are cut every day during the 70- to 80-day harvest period, which in California lasts from February through June.


It takes at least three years after planting before the asparagus's dense crown begins to develop a strong fibrous root system.


The plant is a member of the lily family.


A native of the eastern Mediterranean region, asparagus was first planted in California during the 1860s.


Asparagus has been prized by epicures since Roman times. Its name, meaning "sprout" or "shoot," comes from the Greek language.


Widely cultivated for its tender, succulent, edible shoots, asparagus cultivation began more than 2,000 years ago in the eastern Mediterranean region.


Greeks and Romans prized asparagus for its unique flavor, texture and alleged medicinal qualities. They ate it fresh when in season and dried the vegetable for use in winter.


Finding fresh seasonal asparagus in the market is one of spring's treats. It's fast to cook, tastes delectable, has nutritional value but only about 25 calories per serving.


Thin or jumbo-size spears can be equally tender. Color helps indicate tenderness: the greener for green asparagus, or the whiter for white asparagus, the better. Spring asparagus should be bright green with compact, firm tips and smooth skin.


A pound of asparagus gives 12 to 15 spears, 9 to 10 inches long, 1/2- to 3/4-inch thick, and serves two to four people. One pound trimmed asparagus spears yields about three cups cut up.


How you handle your asparagus can add to the pleasure of eating it. Take care to:


Treat asparagus spears almost like flowers. Trim the butt end of the spears, then refrigerate, upright, standing in an inch of water. Cover with plastic. Or, wrap the cut ends in a wet paper towel and store in a plastic bag. Stored this way, fresh asparagus keeps for two to three days refrigerated.


Cook asparagus until fork tender: It is done as soon as a fork just pierces the spear's butt end, cooking time varying from about two to eight minutes depending on cooking method. Do not overcook; if you do, the asparagus will absorb water and break down.


Remove asparagus from the heat a little on the underdone side, because it will cook a bit more as it cools. You can also test for doneness by biting the end of the spear: It should have a slight crunch. On the Net: www.calasparagus.com.



15-ounce can pear halves, drained and diced

2 teaspoons lemon juice

1 pound asparagus, blanched and cut into 1/2-inch pieces (2 cups)

1/4 cup scallions (1/4-inch slices)

1/2 cup walnut pieces, toasted

2 tablespoons honey-Dijon or other Dijon-style dressing

8 romaine lettuce leaves


Blanch asparagus. Allow two to five minutes. In a large bowl, toss pears in lemon juice. Add asparagus, scallions and toasted walnuts. Toss dressing with pear mixture until all is thoroughly coated. Place two lettuce leaves on each of four plates and spoon asparagus-pear mixture on top. Serve immediately. Serves 4




18 to 20 thin spears of asparagus

1 tablespoon butter

Half a lemon

Pinch of nutmeg


To prepare asparagus tips of uniform length, bend each spear by hand, breaking them wherever they snap easily. Set tips aside. Trim tips diagonally into 11/2-inch pieces, saving bottom ends and trimmings for another purpose


Pour boiling water to the depth of 1/2 inch in large frying pan. Add asparagus tips in a single layer. Cook, uncovered, over heat until tips are tender when pierced with a fork (two to four minutes).


Drain and set aside.


Melt butter in a second frying pan; add several squeezes of fresh lemon juice and nutmeg.


Add drained asparagus tips; toss to coat. Serve at once. Serves 2


Serves: 6


2 c. biscuit/baking mix

2/3 c. milk

1/4 c. vegetable oil

1 egg

1 c. finely shredded mild cheddar cheese

8 bacon strips, cooked & crumbled (or use bacon bits. A 3 oz. bottle is enough

In a bowl, combine biscuit mix, milk, oil and egg just until moistened. Fold in cheese and bacon. Fill greased muffin cups 3/4 full. Bake at 375 for 20 min. or until golden brown. Cool for 10 min; remove from pan to a wire rack

Makes about 1 dz.


Serves 6


1/2 cup plain non-fat yogurt

1 tablespoon Dijon-style mustard

1/2 teaspoon salt

Freshly ground pepper to taste

1 cup dried bread crumbs

1/4 cup freshly grated Parmesan cheese

1 tablespoon sesame seeds

1/4 teaspoon dried rosemary, crumbled

1/4 teaspoon dried basil, crumbled

1/4 teaspoon dried thyme, crumbled

1/4 teaspoon paprika

1/4 cup chopped parsley

1 chicken (3 1/2-4 pounds), cut into pieces


Preheat oven to 350 degrees. In a pie plate, mix yogurt, mustard, salt and pepper. On a piece of wax paper, combine remaining ingredients except chicken.


Roll chicken pieces first in yogurt mixture, then in crumb mixture. Place chicken in a lightly oiled 9-by-13-inch baking dish and bake until coating is lightly browned and chicken juices run clear when pieces are pricked, about 1 hour.



Spring is here and many of us may be thinking of getting back into swimsuit shape. There are other reasons to look for low-fat recipes: They're also heart-healthy. Here are some heart-healthy cooking tips:


Roast vegetables in a hot oven to caramelize their natural sugars and bring out flavor.


Use a nonstick skillet to cook with a minimum of oil, or use vegetable oil spray.


Add a drop of lemon juice to the water in which you cook pasta, and leave out the salt and oil.


Sprinkle vinegar or citrus juice on food to give flavor a wonderful boost, but add them at the last minute of cooking so the flavor stays at its strongest.


Cut down on saturated fat in creamy dressings by stirring in nonfat or low-fat yogurt.


For a more healthful crust on baked meats, fish, fruit or vegetables, grease the pan with vegetable oil and add ground nuts or crumbs.


Pasta, rice, dried beans or peas and lentils are great substitutes for meat when preparing casseroles, stews or soups. They're excellent protein sources and very economical.


Toast seeds, nuts and whole spices to bring out their full flavor. Cook in a dry skillet over moderate heat or bake on a tray at 350 degrees, stirring frequently to toast evenly and prevent burning.


For breakfast, substitute two egg whites to one whole egg in omelets. Eat as many egg whites as you like -- they don't contain cholesterol and are an excellent source of protein.


Rev up flavor on sweets


To improve the nutritional balance of sweet dishes:


Because many recipes include more sugar than necessary, you can usually reduce the amount of sugar by one-quarter to a third.


If you try cutting the fat in a recipe, add sweet spices like cinnamon or nutmeg; or use 11/2 times the amount of spice called for. Or try doubling the amount of vanilla, or use half again as much citrus zest or almond extract as the recipe specifies.


In fruit recipes, a touch of fresh mint adds a blast of flavor.


To intensify the rich flavor of chocolate desserts, add half to one teaspoon of instant coffee granules to the recipe.


Instead of a high-fat pie crust, try a meringue shell. Make sure your bowl and beaters are completely clean when you beat egg whites.


Use fat-free evaporated milk instead of cream when making whipped topping. (The evaporated milk must be well-chilled first).


Dining out? Choose wisely


Some heart-healthy tips for eating out:


If you choose a baked potato, add a tablespoon of sour cream, which is lower in fat and sodium than margarine. Heap on the chives, but avoid cheese, bacon and margarine.


At the salad bar, remember that prepared salads, such as potato or pasta salad, often contain lots of mayonnaise and salt. Avoid pickled items such as olives, peppers and pickles, which are high in sodium.


Remove the breading, topping or sauce from your entree.


In Mexican food restaurants that serve complimentary fried tortilla chips, ask your waiter instead for soft corn tortillas to dip into the salsa. They have much less fat and fewer calories.




1 bunch broccoli, about 1 1/2 pounds


4 tablespoons extra-virgin olive oil

3 to 4 garlic cloves, peeled and chopped

Small piece of fresh red chili pepper, chopped

Thick lemon wedges


Trim ends. Use a paring knife to strip the peel from the stalks. Cut broccoli in half lengthwise, or if stalks are thick, cut into quarters. Cook the broccoli in salted boiling water until just tender. Drain well in a colander.


Combine olive oil, garlic and red chili pepper in a large sauté pan. Cook over low heat for two to three minutes or until garlic is opaque. Add broccoli and salt to taste. Turn the stalks gently in the oil and garlic. Transfer the broccoli to a platter.


Serve hot or at room temperature. Garnish with lemon wedges. Makes four to six servings.



1/4 cup onion, minced

2 Tbsp. butter or margarine

2-1/2 cups chicken broth

2 tsp. paprika

1 tsp. salt

2 cups chicken pieces cooked and boneless, cut 1-1/2" x 1/4"

1 cup walnuts chopped

1/4 cup olives ripe, sliced

dairy cream, (optional)


1. Sauté onion in butter in 10" skillet until tender, about 5 min.

2. Add rice, chicken broth, paprika, salt and chicken. Bring to a boil; reduce heat. Cover tightly and simmer 20 min.

3. Remove from heat, stir in walnuts and olives. Let stand covered until liquid is absorbed, about 5 min.

4. Serve with sour cream, if desired.


This rich and savory chicken stew has a beautiful golden color. Flavored with wine and fresh thyme, it complements the deeper flavors of chicken thighs and drumsticks. Serve it over Freezer Garlic Mashed Potatoes for an easy, all-from-the-oven meal!

16 chicken thighs or 8 chicken leg quarters

salt and pepper

2 tablespoons olive oil, divided

1 lg or 2 med onions, quartered & cut in 1/4" strips

3 cloves garlic, minced or pressed

3 cups carrots, sliced in 1/4th-inch rounds

1 cup celery, sliced in 1/4th-inch pieces

1 1/2 teaspoon dried thyme

1/3 cup all-purpose flour

1 1/2 cups dry white wine

2 cups defatted chicken broth

1/2 cup port wine

Set aside two 2-quart casserole dishes, or two large disposable freezer containers.(For small families, this recipe will make three or four meals; adjust number and size of pans accordingly). Skin chicken pieces and remove fat. Sprinkle with salt and pepper. Add 1 tablespoon olive oil to large frying pan or Dutch oven. When hot, add one-half the chicken pieces and brown on all sides. Remove chicken to prepared baking pans and allow to cool. Add remaining tablespoon of olive oil to the frying pan, and stir in onions and garlic. Sauté over medium-high heat until golden, stirring frequently. Stir in carrots, celery and thyme, and sauté until the vegetables are soft, about 5 minutes. Stir often. Using a slotted spoon, divide vegetables among the casserole dishes or freezer containers; retain juices in pan. Return frying pan to heat, and add flour. Stir vigorously to blend flour, over medium-high heat, until flour mixture begins to brown. Slowly whisk in chicken broth, white wine and port wine. Stir until boiling

and slightly thickened. Pour sauce over chicken and vegetables. Cover and freeze. Mark containers with recipe name, date of preparation, and these reheating instructions: Thaw in refrigerator before use. Bake, covered, in 375-degree oven until chicken is no longer pink near the bone, about 1 1/2 hours.

CEO tip for extended storage: Freeze Chicken Pot-au-Feu overnight in freezer

containers slightly smaller than covered casserole pans. When frozen hard,

remove from disposable freezer containers and seal using a Foodsaver-brand

vacuum food storage bag. Removing all air from the storage bag extends food

quality 3 to 5 times.


2 c. chunky salsa

4-6 boneless, skinless chicken breasts (2 lbs.)

1 can black beans, rinsed & drained

2 cans corn, drained

Grated cheese, sour cream, chopped green onion, and/or chopped cilantro

(opt. garnish)

Spread about 1/2 c. salsa in bottom of crock. Layer chicken over salsa; top

with beans, corn, and remaining salsa. Cook on Low 7-8 hrs. or all day,

until chicken is very tender. With a fork, break apart chicken to make a

chunky "chili". Serve topped with garnishes as desired; provide crusty

bread and a salad on the side.



Makes 16 large or 32 small squares

2 1/4 cups all-purpose flour

2 teaspoons baking powder

1/8 teaspoon salt

1/2 cup (1 stick) plus 2 tablespoons unsalted butter, cut into chunks (see note)

1 16-ounce box light brown sugar (21/4 firmly packed cups)

3 eggs

12 ounces semisweet chocolate chips


Arrange rack at center position and preheat oven to 350 degrees. Generously butter 9-by-13-inch baking pan and dust with flour. Shake out any excess flour.


Sift together flour, baking powder and salt and set aside.


Melt butter in large, heavy saucepan over medium heat. Remove from heat and stir in brown sugar. Stir in eggs, 1 at a time. Stir in dry ingredients. Mix in chocolate chips. (It's OK if chips start to melt slightly.)


Bake 30 minutes or until tester inserted in center comes out clean (check after 20 minutes). Remove and cool to room temperature. Cut into 16 large squares or 32 small ones. Store bars in airtight container at room temperature up to 3 days.


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




By Aleta Watson

Mercury News


My yogurt epiphany came in one of Chicago's most popular Greek restaurants.


There on the meze platter with the familiar hummus and tabbouleh was tzatziki, a creamy salad of yogurt, cucumber and herbs that took my breath away. The yogurt was thick and tangy, like sour cream with a kick. It married the cucumber, garlic, mint and dill into a soothing yet flavor-packed dish unlike any I had ever experienced.


I couldn't get over the fact that the key ingredient in tzatziki was yogurt. It was light-years removed from the thin, sour stuff I made in my ``brown rice and granola'' days and bore little resemblance to the cloying, fruit-flavored yogurt in little plastic cups that so many people pack in their lunches.


After that eye-opening Greek dinner, I began looking for ways to capitalize on yogurt's unique character in my own cooking.


I'd always known that this milk product, fermented with friendly bacteria, was healthful, high in calcium and protein, and good for the digestion. I considered those its only recommendations. But yogurt prepared with care, I soon learned, brings a velvety texture and lemon undertones to many a recipe.


Middle Eastern and South Asian cooks long have recognized its virtues. Yogurt is believed to have originated in the neighboring Balkans thousands of years ago, and people throughout the region depend on it as the linchpin of dishes as varied as Turkish yogurt soup with rice and Indian tandoori chicken.


Here in the United States -- where fear of fat is almost universal -- most cooks still think of reduced-fat yogurt as a lean substitute for sour cream, buttermilk, cream cheese or mayonnaise in traditional baked goods, dips and sauces. And it is a terrific substitute for mayonnaise in the base of a baked-chicken recipe given me by a friend.


One can go too far, however, and turn out a pallid imitation of an otherwise excellent recipe by paying more attention to fat than flavor. I ruined the texture of a much-loved sour cream coffee cake from an old edition of ``Joy of Cooking'' by using low-fat yogurt in the place of sour cream, which provided almost all of the fat in the recipe. Yet low-fat yogurt contributed just the right spark to another favorite, lemon blueberry coffee cake, which also calls for a cup of butter and three eggs. Fat, I'd learned by then, plays an important role in making baked goods tender.


Still, I'm more interested in taking advantage of yogurt's essential nature: rich and smooth and thick. Since I'm struggling with high cholesterol, low-fat is better. Yet low-fat and non-fat yogurt can be thin and uninspiring in dips and spreads. That's where yogurt cheese enters the picture.


Drained of excess liquid, yogurt develops a consistency similar to a soft cream cheese while retaining its lively tang. This is the secret to tzatziki as well as the foundation of a satiny, cheesecake-like tart. Salted, it's known as labaneh in much of the Middle East, and is a traditional component of the meze platter.


In a misguided attempt to make yogurt cheese sound hip and sell cookbooks, authors David and Nikki Goldberg have dubbed it YoChee. Don't let the cutesy name deter you from trying it.


Yogurt cheese works quite well as a substitute for cream cheese in many American recipes. I've also beaten it into garlic mashed potatoes and traded it for much of the oil in a creamy salad dressing with good results. And it makes a nice spread for bagels.


Still, even after all that experimenting, tzatziki remains my favorite yogurt cheese recipe. It takes very little active work and produces a flavorful dish that can serve as a party dip with flat bread or wedges of pita bread or as a side dish with barbecued meats.


The labaneh also is a hit, particularly when made with whole-milk yogurt. Even then, its fat content is less than a fifth of the same amount of cream cheese. To serve as a meze, mound the cheese on a plate, drizzle with olive oil and sprinkle with za'atar, a combination of dried herbs and sesame seeds that can be found at the Middle Eastern grocers now common in Silicon Valley.


Whole-milk yogurt also is recommended for Deborah Madison's elegant Brown Sugar-Yogurt Tart. But I made a very successful version with low-fat yogurt that I had drained for 24 hours, until it was very thick. The creamy custard set off the nutty crust, and the citrus edge of the yogurt sparked hints of molasses in the brown sugar.


Yogurt, it turns out, can be both healthful and indulgent at the same time.


Trader Vic's Recipe, originator of the recipe

1/4 lb. crab meat

1/4 lb. cream cheese

1/4 tsp. A-1 Sauce

Dash garlic powder

1 (12 oz.) pkg. won ton wrappers


1 egg yolk, beaten

Chop up the crab meat and mix it with the cream cheese, A-1 Sauce and garlic

powder. Place 1/2 tsp. of the mixture. In the center of a won ton wrapper.

Moisten the edges with egg yolk and join the two opposite corners, making a

triangle. Twist the ends to seal. Repeat with the remaining won ton

wrappers. Heat 1/2 inch of oil in a skillet over medium heat and fry the

packets until delicately browned, about one minute per side.


2-3 stalks of Green Onion

1 tbsp. Garlic or to taste

1 tsp. Red Pepper or to taste

8 oz flake style imitation crab meat (don't use canned crab)

8 oz softened cream cheese (microwave for 20 seconds to soften it )

1 pkg. of Wonton Wrappers

1 egg white

Mix first 5 ingredients together and refrigerate for 30 minutes to an hour so that the flavors can blend well. Spoon small portion of mixture into center of wrapper. Brush edges of wrapper with egg white and pinch edges closed. Heat oil and deep fry until golden brown and "bubbly". These are best if served warm but also are good when cold!! Makes about 45-50.



In a large warm bowl-

2 1/2 cups hot water

2 pkgs yeast

2 tbsp sugar

1 tbsp salt

2 tsp oil

3 cups flour

Beat 2 minutes with mixer. Add 4 C flour and stir by hand leaving spoon in

bowl. Stir down every 10 minutes for 1 hour.

For French bread- shape into 2 loaves and slit tops 3 times. Let rise 30 minutes. Bake 425 for 15-20 minutes. Remove and brush with melted butter.

For pizza bread- divide dough into 1/2. Roll each into rectangle shape and

spread with pizza sauce, shredded cheese and pepperoni. Fold up each side

and pinch closed forming a pocket. Slice to resemble a checker board.

Slide onto a greased cookie sheet and mix around with your hands. Flatten

and bake at 425 for 15-20 minutes.


1 1/2 lbs hamburger or sausage or (Or a mix)

1 cup sliced pepperoni


1 cup flour

1 tsp salt

1 tsp oregano

1/8 tsp pepper

2 eggs

1/3 cup milk


meat mixture

1/4 cup chopped onion

1 cup pizza sauce

1--4 oz can drained mushrooms

4 oz grated mozzarella

Brown and drain the hamburger or sausage. Grease and flour a pizza pan. Mix

batter and pour in pan and tilt to spread evenly. Pat on meat, onions and

mushrooms. Bake for 25 min at 400º. Pour on pizza sauce and sprinkle with

cheese. Bake another 10 min.


1 can (15 to 16 ounces) cut green beans, drained

1 can (15 to 16 ounces) kidney beans, drained

1 can (15 to 16 ounces) garbanzo beans, drained

1 can (2 1/4 ounces) sliced ripe olives, drained

1/4 cup chopped fresh parsley

3/4 cup Italian dressing

1. Mix all ingredients in large bowl. Cover and refrigerate, stirring occasionally, at least 3 hours but no longer than 24 hours.

2. Serve salad using slotted spoon. Makes 6 servings


Fresh-made spring rolls pack big flavor in small bundles

April 3, 2002 Posted: 04:35:04 AM PST, By BEVERLY BUNDY



Egg rolls are treated with little respect -- here.


Found in the cold depths of the supermarket's frozen case, next to the cryogenic pizza nuggets, egg rolls jostle around uninspiringly inside a cardboard box. At home, the box of egg rolls will linger inside the family freezer until some put-upon, deeply hungry individual spies it, tosses a couple of egg rolls onto a cookie sheet and shovels it into the oven. The frozen egg roll does not speak well for its kind.


But in the hands of a chef who treats Asian food with deserved respect, egg rolls and their thinner-skinned cousins, spring rolls, are objects of culinary beauty. A bite through a crisp rice wrapper, the textural pull of fresh bean sprouts and a flash of fiery chili sauce can make cymbals clang and brocade shimmer on a jaded palate.


Egg rolls are not an "at home" dish in Vietnam. They are labor-intensive, and the oil used for frying is expensive. And because few people have refrigeration, it's not a dish that can be made ahead and held. So, reserved for holidays or restaurant meals, these little jewels are treasured.



1 tablespoon vegetable oil

1/4 cup fine dried bread crumbs

4 large eggs, separated

3/4 pound (3 sticks) plus 2 tablespoons unsalted butter, at room temperature,

divided use

1 cup sugar

3/4 pound carrots, grated (about 3 cups)

2 tablespoons milk

2 tablespoons fresh lemon juice

1 1/2 teaspoons salt, divided use

2 teaspoons baking powder

1 teaspoon baking soda

2 cups bleached all-purpose flour

2 medium-size carrots, boiled in water until fork-tender, drained, peeled and cut

into small dice OR 1 cup frozen diced carrots or vegetable of your choice

1 pound English (sweet) peas, fresh or frozen, blanched 2 minutes in boiling

water and drained


Preheat oven to 350 degrees. Grease a 10-inch Bundt or tube pan with vegetable oil. Dust bottom and sides of pan evenly with bread crumbs. With electric mixer in a medium-size bowl, beat egg whites until stiff peaks form. Set aside.


With mixer fitted with a paddle attachment in a large mixing bowl, cream 3/4 pound butter and sugar together. Add egg yolks one at a time, beating after each addition. Add carrots, milk and lemon juice; beat until well-mixed. Add 1 teaspoon salt, all baking powder, baking soda and flour. Beat until well-mixed. Fold in egg whites until no streaks remain and pour into prepared pan.


Bake until golden brown and top springs back when touched, about 1 hour. Remove from oven and cool about 5 minutes. With a thin knife, loosen sides of cake and remove it from pan, turning it bottom side up, onto a serving platter.


Melt remaining 2 tablespoons butter in large skillet over medium heat. Add carrots and peas, and season with the remaining salt and black pepper; cook 5 minutes. Spoon mixture into hole of carrot ring. Slice ring and serve with vegetables.



1/2 pound fresh pencil-thin asparagus spears

8 slices (each 1-inch thick) French bread

1 cup (5 1/2 ounces) chopped or diced ham

2 tablespoons reduced-fat mayonnaise

1 tablespoon grainy Dijon-style mustard

4 slices (4 ounces) provolone or Swiss cheese


The oven should be preheated to 450 degrees. Rinse the asparagus and snap off the tough ends. Place the spears in a glass pie plate or other shallow microwave-safe dish. Cover the dish with microwave-safe plastic wrap, such as Saran, and cut a 1-inch slit in the top for a vent. Cover the plate and microwave on high until the spears are crisp-tender, about two to three minutes. Set aside.


Place the bread slices in a single layer on a baking sheet, place in the oven, and bake until lightly toasted, about five minutes. Meanwhile, mix together the ham, mustard and mayonnaise in a small bowl.


Spread the ham mixture over the bread slices on the baking pan, dividing it evenly and working carefully so as not to touch the hot pan. Place three or four asparagus spears on top of the ham mixture on each sandwich. Cut the cheese slices in half and place half a slice over the asparagus on each sandwich.


Return the pan to the oven and bake just until the cheese melts, about two minutes. Serve at once, placing two sandwiches on each plate. Serves 4




1 ounce cellophane noodles or bean threads (they're made with mung bean flour)

4 ounces lean ground beef

4 ounce canned crab meat, picked over

4 shallots, minced

4 garlic cloves, minced

1/2 medium onion, minced

1 cup fresh bean sprouts

2 tablespoons nuoc mam or nam pla (Vietnamese or Thai fish sauce)

1/4 teaspoon freshly ground black pepper

1 egg


Soak noodles in warm water for 30 minutes. Drain, then cut into 1-inch lengths. Combine noodles with all the remaining filling ingredients and, using your hands, blend together well.


Assembly and frying:


1/2 cup sugar

24 (8 1/2 inches each) rice paper rounds

Canola or peanut oil


Following the instructions in the previous recipe (omitting the shrimp step), assemble all the spring rolls, making sure that the skins are tight and the rolls are of a relatively uniform size.

Here are the instructions from the other egg roll recipe:

Combine bean sprouts, mint leaves, cilantro and shredded carrot into a "salad."


Just before assembling rolls, set up a salad roll "station." Fill a large mixing bowl with hot water. If necessary, keep some boiling water handy to add to the bowl if the temperature drops below 110 degrees. Choose an open area on the counter and arrange the items in the order used; the rice paper sheets, the hot water, a damp, clean dish towel and a platter holding the drained noodles, the "salad" and the shrimp.


Working with one rice paper sheet at a time, dip one sheet, edge first, in the hot water and turn it to wet completely, about 10 seconds. Lay the sheet down on the clean dish towel, making sure it's not wrinkled or bunched. Top with a second dish towel and allow to sit covered for a couple of minutes. You can't leave the wrappers too long, but you can try to work with them too quickly -- you'll be able to tell if any of the edges are still crisp when you try to work the wrapper. This isn't difficult, and you will get the hang of it after a few tries. Actually, it's much like dealing with soft contact lenses -- you can even "lose" the wet rice paper on the towel because it becomes clear when wet.

Remove the top dish towel. On the bottom third of the rice sheet, the end closest to you, spread about 2 tablespoons of the cooked noodles. Cover with an equal amount of salad. Roll this stuffing up with only one turn forward. Then, lay two or three of the shrimp halves, in a line, on the part of the roll closest to the remaining flat rice paper. Tuck in the two sides of the rice paper so you've now got a cylinder. Roll the paper closed. If the roll is uneven, place your hand on the roll as if you were rolling a pencil on a table, and roll it a couple of times to distribute the filling. The finished rolls should be about 11/2 inches wide by 5 inches long.


Rolls can be made a few hours in advance and stored at room temperature in an airtight container lined with a damp but not wet paper towel. Don't refrigerate, or the rice paper will become tough.

End of former recipe instructions.


Heat oil, at a depth of 1 to 11/2 inches, to 325 degrees. Cook only a few rolls at a time so the oil temperature stays constant and there's enough room for the oil to circulate and all sides of the rolls to cook.


Cook until crisp and golden. Drain on paper towels. Keep warm in a low oven while frying remaining rolls. Serve with the following dipping sauce and herbs.


These rolls should be eaten immediately, as the skins become tough and soggy after they cool.



Fish sauce with shredded carrots (recipe follows)

1 bunch mint, chopped, for garnish

1 bunch cilantro, chopped, for garnish


Fish sauce:

1 small chili (typically a Thai bird chili), chopped fine and seeded

2 tablespoons sugar

2 tablespoons fresh lime juice

1/4 cup vinegar

2 small crushed garlic cloves

1/4 cup fish sauce

Grated or thinly sliced carrot


Combine first six ingredients. Float pieces of carrot in sauce.

Makes 24 egg rolls.


1 16 oz. carton of creamed Cottage Cheese

1 8 oz. pkg. Philadelphia Cream Cheese (okay to use 1/3 Fat Free)

Garlic to taste.

Put everything in a bowl. Use Electric mixer to mix. Add a little milk to thin. (About 2-3 Tbsp.) Add some garlic to taste. (Roasted Minced Garlic from Trader's Joes is especially good.) Some onion flakes added to it are great too. Let set at least 4 hours before serving to let garlic permeate properly. Great with chips or veggies.


Serves 4


1 small leek, optional

1 1/2 pounds Yukon gold potatoes, peeled or not, cut into 2-inch chunks

8 cloves garlic, thinly sliced

3/4 cup water

1/2 cup yogurt, drained at least 4 hours

Salt and pepper to taste



If using leek, cut in half lengthwise, wash well and chop white portion.


Combine leek, potatoes, garlic and water in a pot. Bring to a boil. Cover and cook over low heat 20 minutes, or until potatoes are very tender, being careful not to let pot boil dry.


Using a potato masher, mash potatoes, garlic and leeks along with any liquid remaining in pot. Gradually beat in yogurt with fork, whisk or electric mixer until light and fluffy. Season to taste with salt and pepper, sprinkle generously with paprika and serve.



Perfect creamy texture ... from frozen potatoes? Potatoes look watery before

freezing, but the water will be absorbed as they bake. While it is possible

to substitute russet potatoes, Yukon Gold potatoes yield a more flavorful


4 pounds Yukon Gold potatoes

2 packages garlic-flavor Boursin or Rondele brands soft cheese

1 1/4 cups low-fat milk

Peel potatoes and cut into 2-inch chunks. Place in 5- to 6-quart pan. Add

water to cover, bring to a boil over high heat. Reduce heat to low. Simmer

until the potatoes are very tender, about 20 to 25 minutes. Drain and return

potatoes to the pan. Mash potatoes with a potato masher until light and

dry. Stir in cheese and milk. Mash until smooth. Add salt and pepper to


Cool potatoes to room temperature. Divide potatoes into 8- to 9-inch oven

safe casserole dishes. Cover with foil; freeze. Reheat covered at 375

degrees, 40 minutes for thawed potatoes, 90 minutes straight from freezer.

8 servings.



Adapted from "The New American Plate Veggies" from the American

Institute for Cancer Research.

3/4 cup golden raisins

1 3/4 cups hot water

5-6 medium carrots (10-12 ounces)

Boiling water, just enough to cover carrots

2 teaspoons finely minced fresh ginger

1 teaspoon lemon juice

2 teaspoons butter

2 teaspoons brown sugar

2 teaspoons cornstarch

1 teaspoon grated lemon zest (peel)

Wash hands. In medium bowl, combine raisins and hot water. Let stand for

about 15 minutes. Meanwhile, peel and slice carrots diagonally into 1/2-inch slices. In medium pot of boiling water, add carrots, ginger and lemon juice.

Cook 6 to 7 minutes. Drain. Drain raisins, reserving 3/4 cup liquid; set aside. In skillet, melt butter over medium heat. Add brown sugar and cook 30 seconds. Mix together reserved raisin water and cornstarch. Add to butter/brown sugar mixture. Cook about 1 minute, until thickened. Add raisins and carrots and cook 1 minute. Add lemon zest. Yields 4 servings.


(for people with Celiac disease)

Chocolate Chip Cookies #1

1/2 cup butter or margarine

3/4 cup peanut butter

1 cup white rice flour

1/4 cup tapioca flour

1/2 cup sugar

1/2 cup packed brown sugar

1 egg

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 bag milk chocolate chips

In a bowl beat margarine and peanut butter with an electric mixer until well blended. Add flours, sugars, egg, baking soda and powder. Beat until thoroughly combined. Add in chocolate chips and mix with a fork. Shape into 1 inch balls, and flatten by crisscrossing with a fork. Bake at 375 for 6-8 minutes or until lightly browned.

Chocolate Chip Cookies #2

This one came to me from Theresa Suart.

1/4 cup white sugar

1/2 cup brown sugar

1/2 cup shortening, butter or margarine (GF of course)

1 teaspoon of flavoring (our Co-op has a GF vanilla but sometimes we use rum


1 egg

3/4 cup white or brown rice flour

1/4 cup soy flour

1/2 teaspoon baking soda

1/2 teaspoon salt

6 oz. package of chocolate chips (GF, of course!)

Cream the shortening in a large mixing bowl until very soft. Add the sugars, salt and vanilla and mix well. Add the egg and mix well. Preheat oven to 350F. Mix in the dry ingredients. Stir in the chocolate chips. Drop by SMALL teaspoons on lightly greased cookie sheets and bake 8 - 10 minutes (watch carefully). Cool on pan briefly and carefully remove to a cooling rack. The cookies are very delicate at this stage, but once they're cool, they taste like "traditional" chewy cookies. Resist the urge to make large cookies. John & I tried, only to have a big mess on our hands (and in our kitchen).

Chocolate Chip Cookies #3

Preheat oven to 350 degrees


1 egg, beaten

1/4 cup canola oil

1 4-oz jar strained baby fruit or 1 mashed banana

1 teaspoon GF vanilla

In another bowl, mix:

1 cup instant baby brown rice cereal (Beechnut or Earths Best, not Gerber)

1/4 cup quinoa flour - (best bet, but OK with amaranth, garbanzo, or potato

starch flour)

1/4 cup brown sugar

1 teaspoon GF baking powder

1/2 teaspoon salt

Combine, then add: EITHER 3/4 teaspoon cinnamon and 1/4 cup white raisins

OR 1/4 cup chocolate chips (Tops Decadent has no dairy) and 1/4 cup chopped

macadamia nuts.

The dough may be a bit sticky. Oil your hands slightly if necessary. Use a balled-up paper towel to spread canola oil on a cookie sheet. Do not discard. Roll dough into small balls (1"), and place on the cookie sheet. Use the oiled paper towel to flatten the dough, or use oiled fingertips. Flatter means crispier - experiment with size & shape! They will not spread, so small and flat usually comes out the best. Bake for 20-25 minutes. They will be perfect when bottoms are lightly browned. These look and taste almost exactly like the regular kind, and are worth the effort.

Chocolate Chip Cookies #4

This came to me from Lisa S Lewis.

Pre heat oven to 375

1 1/2 C white rice flour

1/2 C sweet rice

1/4 C potato starch

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon xanthan gum

1 teaspoon salt

2 eggs

1/2 c sugar

1/2 C Brown sugar

1 Cup margarine

12 oz chocolate chips

1 teaspoon vanilla

Combine flours and other dry ingredients. Cream shortening and sugar. Beat in eggs. Add vanilla. Add to flour mixture. Stir in chips. Drop by round teaspoon on an un-greased sheet. Bake 10-12 minutes.

(I came up w/this recipe, experimenting with the ingredient list from the GF Pantry mix. Theirs are good, and a lot easier to make, but I wanted to be able to do it from scratch to save money. I make mine nondairy by using the excellent chocolate chips made by Barat (health food store). If I can't find those I use Ghiardelli brand.

Chocolate Chip Cookies #5

Troll House Cookies:

1 cup butter (two sticks)

1/2 c. brown sugar

1 c. granulated sugar

2 eggs

1 teaspoon vanilla (Cook's vanilla powder is great)

1-1/2 c. brown rice flour

1/2 c. potato flour (NOT potato starch flour)

1 teaspoon baking soda

1 teaspoon salt

1 pkg. milk or semisweet chocolate chips

Cream butter (can use dairy-free margarine or Crisco if necessary), sugars, eggs and vanilla. Mix in dry ingredients, then chocolate chips. Drop by rounded teaspoons onto un-greased cookie sheet. Flatten very slightly with fork. Bake between 350-375 degrees for 12 minutes or so (temperature and time vary by individual oven -- if yours bakes hot, use the lower temperature). Remove from oven when lightly browned (they over-brown very quickly). Remove to cooling rack after a few minutes. Also good with chopped nuts and/or shredded coconut.

Chocolate Chip Cookies #6

Lisa's Firehouse Chocolate Chip Cookies:

1 Cup White Rice Flour

1 Cup Brown Rice Flour

2/3 Cup Tapioca Flour

1/3 Cup Potato Starch

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

3/4 Cup Brown Sugar

1 Cup White Sugar

3 Eggs

1 1/2 teaspoon Vanilla (if using Authentic Foods 1/2 teaspoon)

2 Cup Chocolate Chips

3/4 Cup Butter

3/4 Cup Shortening

Mix everything together bake at 350 for 10 to 12 min. I revised my special cookie recipe that I use to make when I was in forestry, My friends can't even tell they are GF cookies. Make extra because they go fast!

I recommend going to the library or a book store to find The Gluten-free Gourmet by Bette Hagman. She has written several books on Gluten-free cooking. I also recommend that anyone on a Gluten-free diet find a support group. Health professionals can share their book learning but other people on Gluten-free diets can tell you from experience what works. Good luck.



3 1/2 to 4 1/2 pounds of trimmed loin or rib chops, 3/4 to 1 1/4 inches thick.



1/3 cup olive oil

Juice of 2 lemons

1/4 cup dried oregano

6 garlic cloves, chopped

1 teaspoon salt

1/2 teaspoon freshly ground black pepper


Nick the edges of chops in several places to prevent curling. Mix all marinade ingredients together into a paste and rub it all over the lamb.


Place the lamb in a shallow bowl, and cover with any remaining marinade. Marinate about two hours at room temperature. Cook on a greased grill three to five minutes per side, turning once. Makes six to eight servings.


Note: As with any roasted or broiled meat, it's important to let lamb sit for 10 to 15 minutes before carving to allow the juice to re-enter the meat. Otherwise, your meat may turn out tough and lack flavor.


Makes 4 servings


Fish steaks or fillets in this Provencal tomato sauce make a marvelous main course served hot with rice or cold with a green salad. You can also serve it in smaller amounts as an appetizer.


Although the leeks add a wonderful flavor, if you're in a hurry and don't have time to clean leeks, you can omit them. Instead, along with the carrot, sauté about 3/4 cup chopped onions, which you can buy ready-to-use in the produce department or the freezer case.


If you prefer a smooth tomato sauce to a chunky one, puree the sauce in a blender or food processor or with an immersion (hand-held) blender. Then stir in the olives. If you like, you can also stir the leeks into the pureed sauce instead of using them as a bed for the fish.


3 tablespoons olive oil or 2 tablespoons butter and 1 tablespoon oil (divided)

2 large leeks, white and light green parts only, halved lengthwise, rinsed well,

thinly sliced (or onions, chopped finely)

Salt and freshly ground pepper

1 small carrot, finely diced

1 medium rib celery, diced (optional)

3 large cloves garlic, coarsely chopped

1/2 cup water

1 bay leaf

1 large sprig fresh thyme or 1/2 teaspoon dried, crumbled

1 28-ounce can diced tomatoes, undrained

1 11/2-pound halibut fillet, cut into 4 to 6 pieces

3/4 to 1 cup pitted olives (black, green or equal parts of both)


Heat 1 tablespoon oil in large, deep, heavy skillet. Add leeks, salt and pepper to taste and cook, covered, over medium-low heat, stirring often, 5 minutes or until tender. Transfer about three-quarters of the leeks to a bowl. Cover and keep warm.


Add remaining 2 tablespoons oil to leeks left in skillet and heat briefly. Add carrot, celery and garlic and cook over low heat 2 minutes. Add water, bay leaf and thyme and simmer, covered, over medium-low heat 3 minutes. Add tomatoes and bring to a simmer.


Add fish pieces and sprinkle lightly with salt and pepper. Cook, covered, over low heat 4 to 5 minutes per side or until fish becomes opaque and flakes easily with a fork.


With slotted spatula, carefully remove fish. If you want a thicker sauce, cook it uncovered over medium-high heat, stirring often, 3 minutes longer or until thick. Discard bay leaf and thyme sprig. Stir in olives and simmer 1 minute. Remove from heat. Taste and adjust seasoning.


To serve hot, return fish to sauce, cover and reheat briefly. Spoon reserved leeks onto platter and top with fish, or serve leeks alongside fish. Spoon sauce over and around fish. Serve hot, cold or at room temperature.


9 large baking potatoes 2 (3 oz.) or 1 (8 oz.) pkg. cream cheese

1 c. sour cream 3 tsp. salt (or to taste)

pepper to taste 2 Tbsp. butter (more if desired)

Peel, cook and mash potatoes. Add remaining ingredients while mashing the

potatoes. Pour into well buttered 9 x 12inch baking dish. Cover and bake

30-35 min. in a 350 deg. oven. Serves 10 - 12, increase accordingly as


The original note on this recipe says that this dish can be frozen ahead of

time and baked a little longer.


4 Tbsp. butter or margarine

2/3 cup chopped celery with leaves

2 Tbsp. minced onion

1 1/2 cup water

1 Tbsp. grated orange peel

1 cup orange juice

1 tsp salt

1/8 tsp thyme leaves

1 cup regular long grain rice

orange sections for garnish (optional)

In a 2 qt. saucepan over medium-heat, in hot butter, cook celery and onion until tender, about 5 min. Add water, orange peel, orange juice, salt, and thyme. Heat to boiling, stir in rice. Reduce heat to low; cover and simmer 15-20 min.



Serves 4


1 tablespoon fresh horseradish, grated

1 tablespoon butter, melted

1 cup fresh bread crumbs

Salt and pepper

4 salmon fillets, 5 ounces each

2 oranges, juiced

1 lemon, juiced

1 ounce vodka

1 tablespoon orange rind

1 tablespoon lemon rind

1 tablespoon shallots, chopped

2 tablespoons cold butter

1 tablespoon dill, chopped

1 tablespoon salmon caviar


Preheat oven to 400 degrees. Combine horseradish, melted butter, bread crumbs, salt and pepper to taste in a small bowl. Place salmon on a lightly buttered baking sheet. Cover each fillet with bread-crumb mixture. Bake 5 minutes.


In a medium-size saucepan, mix orange and lemon juices, vodka, orange and lemon rinds, and shallots. Bring to a boil. Whisk in cold butter, salt and pepper to taste. Remove from heat and add dill and caviar.


Place salmon on a serving plate and surround with sauce. Serve immediately.


Potato Fudge

3 Tbsp. shortening 3 Tbsp. butter

1/2 cup plus 1 Tbsp. cocoa 1/3 cup mashed potatoes

1/8 tsp. salt 1 tsp. vanilla

1 lb. (16 oz.) powdered sugar 1/2 cup chopped nuts (optional)

In a microwave safe bowl, melt shortening and butter in the microwave. Stir

in cocoa until smooth. Add potatoes, salt and vanilla. Mix well. Blend in

powdered sugar, mix and add nuts. Dough will be very lumpy. Kneed until

smooth. Press into a buttered 8x8 inch pan. Cool in the refrigerator before

cutting. Makes 64 pieces (yeah right)

Coconut Mounds

3/4 cup mashed potatoes 1 pound powdered sugar

1 pound macaroon coconut 1/2 tsp. almond extract

Combine all ingredients. Roll into balls using powdered sugar to roll. Chill

in refrigerator for one hour. Dip in melted chocolate.

Mashed Potato Candy 1

It sounds to me what you are looking for is what my Grandmother used to call

potato candy. Peel and boil a SMALL potato. When it is fork tender, drain

and mash, and start adding powdered sugar. It will become really liquid-y.

Keep adding and stirring in sugar until you have a soft dough. Roll out

manageable portions on a tea towel dusted with powdered sugar to about 1/4

inch thick. Spread with peanut butter (I make some creamy and some chunky).

Using the towel to help, roll it up, and wrap with plastic or foil and

refrigerate until firm. This is really rich, so cut it into thin slices and

enjoy. Be sure to keep it tightly wrapped as it dries out quickly. Hope

this is what you were looking for.

Mashed Potato Candy - 2

1/2 cup mashed potatoes 3 Tablespoons margarine

1 teaspoon vanilla 6 cups powdered sugar

18 oz. peanut butter Flour (enough to roll out)

Add mashed potatoes, margarine and vanilla; beat together. Add powdered

sugar and beat until stiff enough to roll out like pie crust. Spread peanut

butter on top and roll up like jellyroll. Cut into thin slices. Good Luck!


Makes about 2 cups


4 cups plain yogurt

1-1 1/2 teaspoons sea salt



Olive oil


8-12 pita bread rounds, cut into eighths

Za'atar (see Note)


To make labaneh, stir salt into yogurt and drain in refrigerator overnight or longer. To get very thick yogurt cheese, drain 2 days. Mound cheese on a plate, drizzle with olive oil, sprinkle with za'atar to taste, surround with olives and serve with pita.


Note: You can buy za'atar, a wild thyme-based herb mixture, at Middle Eastern grocers or online at www.penzeys.com. Most blends contain sumac. To make your own blend, try this combination from www.bread-bakers.com. It does not call for sumac, which is difficult to find.


2 teaspoons ground oregano

2 tablespoons ground thyme

2 teaspoons whole dried oregano

2 teaspoons ground savory

2 teaspoons ground marjoram

1/2 teaspoon whole-leaf dried marjoram

1/2 cup sesame seeds

1 1/2 teaspoons kosher salt

Grated zest of 2 lemons, finely minced


Lamb: A misunderstood delicacy

April 3, 2002 Posted: 04:35:04 AM PST, Modesto Bee


In the United States, lamb seems to be either ignored or beloved, and for those who love it, it's a lovely treat worthy of special occasions.


For many, it's a celebration of spring.


Lamb is relished throughout Greece, the Middle East and North Africa.


But here, if you like lamb, it seems, you may be considered as someone who walks to a different drummer and probably has plenty of money, too.


This is the time of year when lamb prices fall in stores. People whose heritage insists on lamb at this time of year can indulge as freely as folks who just like the taste of juicy, rosy-red spring lamb rubbed with rosemary and roasted or grilled to perfection.


The best cut to cook for a crowd is rack of lamb or its cousin, crown roast (two racks tied in a circle).


Rack of lamb carries with it an aura that seems to say: available only at restaurants; too difficult to cook in your kitchen. But making an outstanding rack of lamb at home is not much more complicated than broiling a steak.


Easier on the wallet, just as delicious and a little more widely available is roast leg of lamb.

Baby lamb: These animals are produced year-round and slaughtered when 6 to 10 weeks old, before weaning.


Butterflied leg of lamb: A completely boned leg, trimmed of excess fat and spread flat for cooking.


Crown roast: A presentation made by curving two rib halves, eight ribs each, and tying them together to resemble a crown.


Frenching: Removing 1 1/2 inches meat and fat from the bone ends of a rib roast or rib chops.


"Genuine lamb": A U.S. Department of Agriculture term specifying meat from an animal younger than 1 year old.


Spring lamb: Lamb slaughtered between the first Monday in March through the first Monday in October. Years ago, lamb production peaked in spring, limiting consumers to frozen lamb at other times. Now production is spread over 12 months.


Rack of lamb: Rib and backbone with ribeye meat.



1/2 pound (2 sticks) unsalted butter

1 cup sugar

3 eggs

Grated zest of 1 lemon

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup dried blueberries or currants

1 cup lemon yogurt

For lemon glaze

1/2 cup powdered sugar

2 tablespoons lemon juice


Preheat oven to 350 degrees and lightly grease and flour a 10-inch tube pan. Put butter in large bowl and beat for several seconds. Add sugar and beat until smooth. Add eggs and lemon zest and beat for 2 minutes, until light and creamy.


In a separate bowl, combine flour, baking powder, soda, salt and blueberries; mix with a whisk or fork to blend. Add flour mixture to butter mixture and beat until smooth. Add yogurt and mix well.


Spoon batter into prepared pan and bake 50 minutes until a toothpick inserted into the center comes out clean. Let cake rest 5 minutes in pan, then invert over a plate to unmold.


To make glaze, mix ingredients until smooth. Spread over warm cake and serve.


Makes about 8 servings


This plain but satisfying cake is called Madeira Cake but contains no Madeira. Nigella Lawson, the British cooking sensation, says she got it from her mother-in-law. Perhaps it was meant to be served with Madeira at teatime. In any event, the recipe names wax paper, not expensive parchment paper, as the first choice for lining the pan.

1 cup softened unsalted butter

3/4 cup granulated sugar, plus some for sprinkling (divided)

Grated zest and juice of 1 lemon (divided)

3 eggs

11/3 cups self-rising flour

1/2 cup all-purpose flour


Preheat oven to 350 degrees.


Butter and line with waxed paper or parchment paper a 9-by-5-inch loaf pan.


Cream butter and sugar. Add lemon zest. Add eggs, 1 at a time along with 1 tablespoon of the flours mixed together, for each egg. Then gently mix in flours and, finally, lemon juice. Pour into prepared pan and sprinkle about 2 tablespoons additional sugar over the top.


Bake 1 hour, or until toothpick or cake tester inserted into center of cake comes out clean. Cool on rack before turning out of pan.

-- From "How to be a Domestic Goddess" by Nigella Lawson



6 large potatoes -- peeled 4 ozs cream cheese -- softened

4 ozs sour cream, light 1/2 teaspoon onion powder

2 tablespoons melted butter

Boil potatoes in salted water. Drain and let cool to lukewarm. Combine

potatoes, cream cheese, sour cream/yogurt, onion powder and whip or mash

until fluffy. Do not over mix or it will become glue-y. Add a small amount

of milk if necessary. Spread in a buttered 9x13 pan OR 2 8 or 9 inch square

pans and refrigerate or freeze until needed.

When ready to use, drizzle melted butter over the top. Sprinkle with paprika

or more onion powder if desired. Bake at 350 for one hour (from fridge) or

475 degrees for 90 minutes (from freezer). You can also add grated cheese on

the top during the last 15 minutes or so of cooking.



1 1/2 pounds carrots (pared and thinly sliced)

1 medium-size onion (thinly sliced)

1/2 cup chopped green pepper

1 can (10 3/4 ounce) tomato soup

3/4 cup sugar

1/2 cup vegetable oil

1 teaspoon Worcestershire sauce

1/2 teaspoon salt

Cook carrots in boiled salted water until crisp (5 minutes). Drain and cool.

Combine carrots, onion and green peppers. Combine remaining ingredients in

small bowl. Pour over carrots, green pepper and onion. Stir gently. Cover

and chill for 24 hours. Makes about 8 servings.


1 lge. sweet onion, chopped

1 generous handful fresh cilantro leaves, chopped

2 Tbsp. vegetable oil

3 med. boneless, skinless chicken breasts (1 to 1 1/4 lbs.), cut into

1/2-inch cubes OR equivalent thick boneless pork chops

1 envelope taco seasoning

1 tall can pineapple tidbits in juice, well drained

1/2 lge. lime

Warmed large taco shells OR chalupa shells (flat taco shells) OR flour tortillas

In small bowl, combine onion and cilantro; cover and refrigerate until ready

to serve. In large non-stick pan, sauté chicken/pork in oil over Med-High

heat until lightly browned and cooked through, about 5-7 minutes. Stir in

taco seasoning, pineapple, and juice of the lime. Continue to sauté 3-4

more minutes until flavors blend and mixture is piping hot. Spoon meat

mixture into shells/tortillas, and top with onion mixture to taste.





Serves 12


2 carrots, diced

1 white onion, diced

5 celery stalks, diced

1 tablespoon olive oil

5 pounds ground white turkey meat

2 eggs

1 tablespoon garlic, minced

1 tablespoon parsley, chopped

1 teaspoon salt

1 teaspoon pepper

Pinch paprika

Pinch cayenne pepper

Pinch herbes de Provence

1 tablespoon Worcestershire sauce

1 1/2 cups bread crumbs


Preheat oven to 450 degrees. Sauté diced vegetables in olive oil until tender. Let cool.


Mix cooked vegetables with turkey. Add eggs, garlic, parsley, salt, pepper, paprika, cayenne, herbes de Provence and Worcestershire sauce. Add bread crumbs.


Form into a big loaf and place on a baking sheet. Bake at 450 degrees for 45 minutes to 1 hour -- until nice and brown.


A Greek classic made simpler

MOUSSAKA'S FLAVOR CAPTURED, By Linda Gassenheimer, Knight Ridder


Moussaka, a layered eggplant casserole, is traditional fare at every Greek taverna.


The dish has hundreds of variations. Usually slices of eggplant -- and sometimes potatoes -- are sautéed and layered with a spiced ground meat. The dish is topped with a white sauce flavored with Greek cheese or a yogurt sauce.


For this quick dinner, I have captured the flavors of a traditional moussaka and shortened the recipe by cutting the potatoes and eggplant into small pieces and cooking them separately to form the first layer. The spiced meat becomes the second layer, and the dish is topped with a quick yogurt sauce.


I used Greek feta, with its rich, tangy flavor. Traditional feta is made with sheep's or goat's milk, although today many manufacturers use cow's milk. Grated Parmesan can also be used.


Moussaka is a meal in itself. If you wish, serve it with a salad and crusty whole-grain bread.


Serves 2


Olive oil spray

3/4 pound red potatoes, washed and cut into 1/2-inch cubes (about 2 1/2 cups)

1/2 pound eggplant, washed and cut into 1/2-inch cubes (about 3 cups)

1/2 medium red onion, sliced (1 cup)

2 medium garlic cloves, crushed

1/2 pound low-fat ground sirloin

2 tablespoons tomato paste

1/4 cup water

1/2 teaspoon ground cinnamon

Salt and freshly ground black pepper

1 cup fat-free plain yogurt

1 egg white

2 ounces feta cheese, cut into 1-inch cubes (about 1/3 cup)


Preheat broiler. Heat a stove-to-oven casserole dish or non-stick skillet and coat with olive oil spray. Add potatoes and eggplant and sauté over medium heat for 20 minutes, turning vegetables several times.


Meanwhile, heat a second non-stick skillet over medium and coat with olive oil spray. Sauté onion 5 minutes. Add garlic and ground beef. Sauté 2 minutes, breaking up beef with a spoon. Mix tomato paste and water together and add to meat. Blend well. Add cinnamon, and salt and pepper to taste. Simmer 1 minute. Set aside.


In a small bowl, mix together yogurt, egg white and feta.


To assemble dish, add salt and pepper to taste to potatoes and eggplant. If using a stove-to-oven casserole, spread meat mixture evenly over potatoes and eggplant. Otherwise, spoon potatoes and eggplant into a casserole dish that can go under the broiler and top with meat. Spoon yogurt sauce evenly over meat; place dish under broiler for 5 minutes. It will become bubbly and a little brown. Remove and serve.






Serves 6


1 pound loaf crusty white bread (see Notes)

3 medium-size, very ripe tomatoes, seeded and chopped, with juices

1 small red onion, sliced thin

1 1/2 tablespoons capers

1 medium cucumber, peeled and sliced thin

1 cup packed chopped basil

1/2 cup extra virgin olive oil

3 tablespoons red wine vinegar

3 tablespoons balsamic vinegar

2 tablespoons sugar

1-2 cloves garlic minced

1 1/2 cups cooked chicken, dark or light meat, skinned and shredded


Freshly ground black pepper

1 or more cups water to moisten bread


Preheat oven or toaster oven to 400 degrees. Tear bread into bite-size pieces. Place bread on baking sheet and toast in oven for 10-15 minutes or until lightly browned.


While bread is toasting, in a large bowl, combine remaining ingredients except salt, pepper and water. Refrigerate.


About 10 minutes before serving, add bread to bowl with tomatoes. Toss thoroughly. Season with salt and pepper. Drizzle water on salad to moisten bread. If you want a salad that is very soft, use more water. If you want to maintain some of the crunch or texture to the bread, use less. Wait a few minutes after adding the bread to taste for texture.


Notes: Bread can be toasted a day or two ahead of time. The tomato, cucumber and chicken mixture can be made and stored overnight. Good choices for bread include crusty country breads or herb, olive, garlic or cheese breads.

Spinach quiche



16-ounce package penne pasta

4 slices bacon, cut into half-inch pieces

28-ounce can plum tomatoes

1 garlic clove, crushed with garlic press

2 tablespoons chopped fresh parsley leaves, plus whole leaves for garnish

1/4 teaspoon salt

1/8 to 1/4 teaspoon crushed red pepper, to taste

1/4 cup grated Pecorino Romano cheese, plus additional for serving


Heat large saucepan of salted water to boiling over high heat.


Add pasta and cook as label directs.


Meanwhile, in 3-quart saucepan, cook bacon over medium heat until browned, stirring occasionally. Drain tomatoes, reserving 1/2 cup juice. Coarsely chop tomatoes.


With slotted spoon, transfer bacon to paper towels to drain.


Pour off all but 1 tablespoon bacon fat.


Add garlic to same saucepan and cook 30 seconds, stirring. Add tomatoes, reserved tomato juice, parsley, salt and crushed red pepper and cook, uncovered, 10 minutes, stirring occasionally.


Drain pasta. In large serving bowl, toss pasta with sauce, 1/4 cup Romano and bacon. Serve with additional Romano if you like. Garnish with parsley leaves.

Makes about 8 cups, or four main-dish servings.


8 ounces uncooked angel hair pasta

6 tablespoons olive oil

2 packages cream cheese (3 oz each) -- cubed

2 cloves garlic -- minced

16 fresh basil leaves

2 plum tomatoes -- chopped

3 tablespoons Mozzarella cheese -- shredded

2 tablespoons Parmesan cheese -- grated

Cook pasta according to package directions. Meanwhile, for pesto, combine

the oil, cream cheese, garlic and basil in a blender or food processor; cover and process until smooth. Drain the pasta and place in a serving bowl. Top with tomatoes and pesto; sprinkle with Mozzarella and Parmesan cheeses.


(Miserly Moms)

1 cup leftover mashed potatoes 1 cup water

2 cups milk 1/2 cup cheese

1 onion, diced 1 tsp pepper

1 tsp. salt 2 tablespoons flour

1 tablespoons butter

In a saucepan, melt butter and fry onion until light brown. Stir in the flour and salt and pepper. Stir forming a roux paste. Add water, stirring constantly. When mixed, add the rest of the ingredients. Stir while it thickens and the cheese melts.



2 racks of lamb (Have the butcher remove the chine bone at the top of the ribs --

these should weigh about 2 1/2 pounds)

2 teaspoons kosher salt

2 teaspoons freshly ground pepper

4 tablespoons extra-virgin olive oil, divided

1 cup Italian-style bread crumbs

5 tablespoons chopped Italian parsley (flat-leaf parsley)

10 sprigs (4 to 6 inches each) fresh rosemary, leaves stripped from the tough

center stalk

3 cloves garlic, chopped fine

2 shallots, chopped fine

4 tablespoons butter, melted


Preheat the broiler to high. If your oven and broiler are separate, preheat the oven to 500 degrees.


Using your fingers and a sharp knife, pull and slice off the top thick layer of fat from the racks of lamb, as well as any connective tissue. The meat should be almost clean of fat.


Sprinkle both sides of the racks with salt and pepper. Rub both sides with olive oil, using 1 tablespoon per rack.


Place both racks, meat-side down, in a baking dish large enough that the racks lie flat in one layer.


In a large bowl, combine remaining olive oil, bread crumbs, parsley, rosemary, garlic and shallots.


Place the racks of lamb under the broiler and cook three minutes. Turn the racks over and cook three more minutes.


If the broiler is part of the oven, switch the setting to bake and 500 degrees.


Leaving the racks in the baking dish, cover the racks with the bread-crumb mixture, paying special attention to covering the meaty end. Pour the melted butter over the racks. Place the baking dish in the 500-degree oven and bake for seven to eight minutes for rare lamb, eight to nine minutes for medium-rare, nine to 10 for medium.


Let the meat rest for five to seven minutes, then remove the racks to a cutting board. Slice between the ribs to cut the rack into chops, or you can slice each rack in half and let your guests cut into chops. Makes four servings.



12 medium raw shrimp, with shells (21 to 30 count per pound is the best size)

1 cup fresh bean sprouts

1/2 cup fresh mint leaves

1/4 cup chopped cilantro

1/2 cup shredded carrot

8 (12-inch round) rice papers, with a few spares

3 ounces rice vermicelli cooked in boiling water 4 to 5 minutes, rinsed and

drained (these noodles will be labeled "bun" in Vietnamese markets and

on restaurant menus)


For serving:


1 small head red-leaf lettuce, leaves separated and washed




Hoisin-peanut sauce (recipe follows)

1/4 cup chopped roasted peanuts, for garnish


Cook shrimp in boiling salted water until just done, about three minutes. Shell, devein and cut in half lengthwise. Refresh in cold water and set aside.


Combine bean sprouts, mint leaves, cilantro and shredded carrot into a "salad."


Just before assembling rolls, set up a salad roll "station." Fill a large mixing bowl with hot water. If necessary, keep some boiling water handy to add to the bowl if the temperature drops below 110 degrees. Choose an open area on the counter and arrange the items in the order used; the rice paper sheets, the hot water, a damp, clean dish towel and a platter holding the drained noodles, the "salad" and the shrimp.


Working with one rice paper sheet at a time, dip one sheet, edge first, in the hot water and turn it to wet completely, about 10 seconds. Lay the sheet down on the clean dish towel, making sure it's not wrinkled or bunched. Top with a second dish towel and allow to sit covered for a couple of minutes. You can't leave the wrappers too long, but you can try to work with them too quickly -- you'll be able to tell if any of the edges are still crisp when you try to work the wrapper. This isn't difficult, and you will get the hang of it after a few tries. Actually, it's much like dealing with soft contact lenses -- you can even "lose" the wet rice paper on the towel because it becomes clear when wet.


Remove the top dish towel. On the bottom third of the rice sheet, the end closest to you, spread about 2 tablespoons of the cooked noodles. Cover with an equal amount of salad. Roll this stuffing up with only one turn forward. Then, lay two or three of the shrimp halves, in a line, on the part of the roll closest to the remaining flat rice paper. Tuck in the two sides of the rice paper so you've now got a cylinder. Roll the paper closed. If the roll is uneven, place your hand on the roll as if you were rolling a pencil on a table, and roll it a couple of times to distribute the filling. The finished rolls should be about 11/2 inches wide by 5 inches long.


Rolls can be made a few hours in advance and stored at room temperature in an airtight container lined with a damp but not wet paper towel. Don't refrigerate, or the rice paper will become tough.


To serve, cut each roll into halves or quarters (cutting on the diagonal is the most attractive). Serve with lettuce leaves, which are traditionally eaten cupping the spring roll. Serve with hoisin-peanut sauce topped with chopped peanuts and chili paste. Makes six to eight servings.




1 1/4 cups hoisin sauce

3/4 cup chili sauce (sambal oleek -- also called "rooster sauce" for the rooster on

the label)

1 tablespoon chopped roasted peanuts for garnish


Combine hoisin sauce and chili sauce and garnish with the peanuts. 2 cups.



1 large Vidalia or other sweet onion, peeled and scored

1 whole red pepper, stem removed

1 whole yellow pepper, stem removed

1 medium zucchini

1 yellow squash

4 plum tomatoes

3 carrots, peeled

6 thick asparagus spears

1 head garlic, top sliced off

Olive oil

Coarse salt

Thyme and basil sprigs for garnish


Preheat the oven to 400 degrees.


Use an ovenproof platter or baking dish that is pretty enough for the table. You will bake and serve in the same dish.


Wash vegetables and arrange attractively in the baking dish. Drizzle with olive oil.


Roast on a low shelf in the oven for about 50 minutes to an hour, until the edges of the vegetables are somewhat browned. Remove baking dish and allow the vegetables to cool.


When cool, finish the dish. Be sure to save all of the accumulated juices.


Peel the onion and cut into quarters. Peel the pepper skin off with your fingers and cut the flesh into large segments.


Slice the zucchini, squash and carrots into chunks or strips.


Before serving, drizzle again with virgin olive oil and coarse salt. Garnish with herb sprigs. Makes four servings.



6 cloves garlic, thinly sliced

1 tablespoon chopped fresh mint

1/2 teaspoon each, chopped: fresh rosemary, fresh oregano, fresh thyme leaves

1/4 teaspoon each: salt, freshly ground pepper

1 leg of lamb, 5 to 6 pounds, trimmed of fat

2 tablespoons olive oil

Herb sauce:

2 cups fresh mint leaves

1 cup cilantro leaves

1/3 cup extra-virgin olive oil

2 tablespoons white wine vinegar

1 large clove garlic, minced

1 teaspoon salt

1/4 teaspoon freshly ground pepper


Heat oven to 450 degrees. Mix together the garlic, mint, rosemary, oregano, thyme, salt and pepper in a bowl. Cut 1-inch-deep incisions all over the lamb; fill with garlic mixture. Rub 2 tablespoons olive oil over meat. Place the lamb, fat side up, on a rack in a large roasting pan; season with salt and pepper.


Roast lamb 30 minutes; turn fat side down. Reduce heat to 325 degrees; for medium-rare cook until temperature reaches 130 degrees on instant-read thermometer in the thickest part of the roast, about 11/2 hours.


Place lamb on a cutting board, reserving juices in the pan.


Cover roast loosely with foil; let rest 20 minutes. Skim the fat from the pan juices. Strain juices into a bowl; set aside.


Place the mint, cilantro, 1/3 cup olive oil, vinegar and garlic in a blender or food processor; puree until smooth. Add lamb juices; mix well. Season with salt and pepper. Carve lamb into slices; serve with herb sauce. Serves 8


10 to 12 servings


8 tablespoons butter

1 medium onion, thinly sliced

1 stalk celery, julienned

1 carrot, julienned

1 tablespoon salt

1/4 teaspoon quatre spices

2 large chicken breasts

1 pork chop, 6 to 7 ounces

3/4 pound sweet butter, softened

1/3 cup cognac

2 or 3 dashes Tabasco

1 tablespoon chopped fresh basil

Freshly ground black pepper

1/4 cup shelled pistachio nuts

1 pound prosciutto, sliced


Combine the 8 tablespoons butter, onion, celery, carrot, salt and spice in a heavy saucepan. Add the chicken and pork chop. Cook, covered, over medium heat until tender.


Remove the chicken and pork from saucepan and cool. Trim away skin, fat and bone. Process in a food processor or grind the meats with a meat grinder, using the finest blade.


Beat into the softened sweet butter, adding the cognac, Tabasco, basil, pepper to taste and pistachio nuts as you beat.


Add salt, pepper and more Tabasco, if needed.


On two pieces of waxed paper or plastic wrap, form a rectangle by arranging overlapping slices of prosciutto.


Divide the chicken-pork mixture and form into two rolls. Place one roll on each of the prosciutto squares. Roll tightly, without squeezing, so the pate is enveloped by the prosciutto.


Place in polyethylene bags and refrigerate for 24 hours before serving.


Cut in slices about 1/2-inch thick and serve with toast on greens.



1 pound asparagus (stalks shouldn't be too thin)

2 tablespoons Asian sesame oil (see cook's notes)

1 tablespoon soy sauce

1 clove garlic, minced

Coarse salt, such as kosher, and freshly ground black pepper, to taste

2 tablespoons sesame seeds


Soak skewers or toothpicks in cold water one hour before using, then drain. Set up grill for direct grilling and preheat to high.


Snap off woody bases of asparagus and discard. Skewer four to five asparagus spears together, using toothpicks or bamboo skewers.


Use one skewer about an inch below the tips and one about an inch above the bottom to make "rafts." Leave a little space between spears.


In a small bowl, combine sesame oil, soy sauce and garlic; stir to mix. Brush on asparagus rafts on both sides. Season with salt and pepper.


Place asparagus rafts on hot grate and grill until nicely browned, turning to brown on both sides. Sprinkle with sesame seeds as spears grill.


Serve asparagus as rafts or unskewered.


Makes four servings.


Notes: Darker Asian-style sesame oil is sold at Asian markets and in the Asian specialty section of most supermarkets. Refrigerate after opening. If you want to grill asparagus spears without skewering, lay them on a vegetable grate.





Pastry for a 9-inch double-crust pie

3 medium-size sweet potatoes (about 21/4 pounds)

1/2 teaspoon salt

1/2 cup granulated sugar

1/3 cup firmly packed brown sugar

2 tablespoons lemon juice

2 tablespoons all-purpose flour

1 tablespoon pumpkin pie spice

1 tablespoon butter, cut into bits


Preheat oven to 425 degrees. Line a 9-inch pie plate with one layer of pastry; set aside.


Wash, peel and cut sweet potatoes into 1/4-inch slices. Combine 1 cup water and the salt into a large saucepan. Add sweet potato slices.


Cover and bring to a boil over high heat. Reduce heat and simmer until sweet potatoes are just barely tender when pierced, about five minutes.


Drain slices, then rinse them with cold water until they are cool to the touch. Drain slices well; transfer them to a large mixing bowl.


To sweet potatoes, add sugars, lemon juice, flour and pumpkin pie spice. Toss gently with a spatula until slices are evenly coated.


Spoon sweet potatoes into pastry-lined pie plate: dot top of sweet potatoes with butter. Place top pastry over filling and crimp top and bottom pastries together to make decorative edge. Cut three to four slits in the top to let steam escape.


Bake in 425-degree oven until crust is browned and sweet potatoes are tender when pierced, about 50 minutes. If edges of crust start to brown too quickly, drape lightly with strips of foil. Cool pie on wire rack at least one hour.

Serve warm or cool.




Serves 6


10 ounces dry lentils

1 pound fresh spinach

1 small carrot

1 medium red onion

1 celery stalk

1/3 cup extra virgin olive oil, plus several teaspoons for divided use

6 ripe Roma tomatoes

Salt and pepper

1 small bunch Italian parsley, chopped

2 garlic cloves, chopped

Pinch of dried oregano

1 1/2 pounds spaghetti, uncooked


Preheat oven to 450 degrees. Rinse lentils and soak in water for 2 hours. Clean and steam spinach. Drain well and squeeze out excess water.


Chop carrot, onion and celery very finely. Put in a pan with 1/3 cup olive oil. Braise until vegetables reach a golden color. Add lentils and water -- have water 2-3 inches above level of lentils. Cook until lentils are al dente, about 20 minutes. Drain water and set lentil-vegetable mixture aside.


Cut tomatoes in half and place on baking pan cut side up. Sprinkle with salt, pepper, parsley, garlic, oregano and some olive oil. Roast in oven 20-30 minutes.


Put 1 teaspoon olive oil in a sauté pan and heat. Add steamed spinach and roasted tomatoes. Sauté over high heat for 1 minute. Add lentils and cook for a few minutes.


Boil spaghetti in salted water until it's al dente. Strain spaghetti and pour into pan with lentil mixture -- cook 1 minute. If desired, add a bit of butter and grated Parmesan cheese while cooking.


Serves 6


1 package (10 ounces) frozen chopped spinach, thawed

3/4 cup low fat (2 percent) cottage cheese

1/2 cup (4 ounces) feta cheese

2 large eggs

4 egg whites

1/3 cup non-fat milk

1 teaspoon mixed Italian herb blend (see Note)

3 green onions and tops, thinly sliced ( 1/2 cup)


Preheat oven to 350 degrees. Place spinach in a sieve and press out as much liquid as possible, then place leaves in a 1-cup measuring device and press again to eliminate all moisture. Set aside.


In a food processor or blender, mix cottage and feta cheeses until smooth. Add eggs and egg whites and blend well. Mix in milk and Italian herbs. Add spinach and green onions and pulse briefly to mix. Pour into a deep dish, 9-inch pie pan.


Bake 40 minutes or until quiche is puffed and a knife inserted in center comes out clean. Let cool on a rack for 5 minutes before cutting into wedges to serve.


Note: Italian herb seasoning can be found in most supermarkets. You can also mix small amounts of basil, oregano, marjoram, thyme and sage to create your own blend.


2 1/2 Cups Salad Shrimp -- frozen, cooked and thawed

2 Cups Broccoli Florets

1 1/2 Cups Pasta -- spiral shape, cooked

1/3 Cup Green Pepper -- chopped

1/3 Cup Sweet Red Pepper -- chopped

1/3 Cup Yellow Pepper -- chopped

1/3 Cup Green Onions -- sliced

1/4 Cup Fat-free Mayonnaise

1/2 Cup Fat-free Italian Salad Dressing

1/4 Teaspoon Dill Weed

In a bowl, combine the shrimp, broccoli, pasta, peppers and onions. In a small bowl, combine mayonnaise, salad dressing and dill. Pour over shrimp mixture and toss to coat. Cove and chill for at least 2 hours.


2 cups Milk, skim

1/4 teaspoon Nutmeg -- ground

1/8 teaspoon Allspice -- ground

1/8 teaspoon Salt

1/3 cup Long-grain Rice

2 teaspoons Butter or Margarine

1 1/4 teaspoons Equal(r) sweetener -- -or 3 or 4 pkts.

2 1/2 cups Strawberries, sliced

In a heavy 2 quart saucepan bring 2 cups skim milk, spices and salt just to

boiling. Stir in rice. Cover and cook over low heat about 30 minutes or until most of the milk is absorbed, stirring occasionally. Remove from heat. Stir in margarine and Equal. Cool, cover and chill. Just before serving, fold in berries. Serve with additional milk, if desired. RF4RP







6 servings


2 large sweet potatoes, peeled

Canola oil cooking spray

Seasoned salt to taste

Ground cinnamon to taste


Preheat the oven to 350 degrees.


Cut the sweet potatoes into strips 1/4 inch thick and 1/4 inch wide; set aside.


Spray a large baking sheet with the cooking spray. Spread the potato strips on the baking sheet in one layer. Lightly spray the potato strips with the cooking spray. Sprinkle with seasoned salt and cinnamon. Bake 30 minutes or until thoroughly cooked.


6 servings


1 medium sweet potato, peeled, grated

1 medium potato, peeled, grated

1 medium onion, peeled, grated

1 small zucchini, washed, ends removed, grated

1 tablespoon fresh chopped basil or 1 teaspoon dried

1/4 cup egg substitute

3 tablespoons unbleached flour or whole-wheat flour

Black pepper to taste

1 tablespoon peanut oil for frying


In a large bowl, combine all the ingredients except the peanut oil. Add more flour as necessary if the mixture seems too loose.


In a large nonstick skillet or griddle, heat the peanut oil.


Working in batches if necessary and adding more peanut oil if needed, spoon 1/4 cup of the batter for each pancake. Cook until browned on one side, turn and continue cooking until the other side is browned. Remove from the skillet and serve.



1 cup Water

2 cups Sugar

1/4 cup Margarine

4 cups Powdered Milk

1 tablespoon Vanilla

In a large saucepan, bring water to a boil and remove from heat. Add sugar

and margarine, then stir until dissolved. Pour hot mixture into blender.

Add milk and vanilla, then blend until smooth.

Stores well in refrigerator for up to 2 months.

Description: "equal to about 4 cans sweetened condensed milk"



6 servings


6 eggs

2/3 cup orange juice

2 tablespoons Triple Sec

1/3 cup half and half

3 tablespoons sugar

1/4 teaspoon vanilla extract

Pinch salt

Grated peel of 1/2 orange

8 to 10 slices French bread, 3/4-inch thick

3 to 4 tablespoons butter for pan


Orange butter:


1/2 pound butter, softened

1/3 cup orange marmalade

3 tablespoons canned Mandarin oranges (save remaining oranges for garnish)




1 (11-ounce) can Mandarin oranges (less the 3 tablespoons used in orange

butter), drained

3/4 cup chopped pecans

Powdered sugar


The night before you'd like to serve this dish, beat eggs in a medium-size bowl with a wire whisk. Mix in orange juice, Triple Sec, half and half, sugar, vanilla, salt and grated orange peel.


Dip bread into egg mixture and coat well. Layer dipped bread in a glass dish. Pour remaining batter over bread, liquid will be absorbed. Cover and refrigerate overnight. Whip softened 1/2 pound of butter until light. Mix in orange marmalade and 3 tablespoons Mandarin oranges. Refrigerate.


In the morning, melt the 3 to 4 tablespoons butter in a large skillet or griddle over medium heat. Add the bread slices and cook until lightly browned on bottom. Flip bread and spread orange butter over the first cooked side. When second side is lightly browned, transfer toast to a serving platter.


Garnish with remaining Mandarin oranges and pecans and dust with powdered sugar. Serve with maple syrup.


Makes about 2 cups


1/2 European cucumber, peeled and seeded


2 cups plain yogurt, drained 4 hours

4 cloves garlic, mashed in a mortar or minced

1 tablespoon fresh mint, chopped

1 tablespoon fresh dill, chopped

1 tablespoon extra-virgin olive oil

2-3 teaspoons lemon juice


Grate cucumber on the large holes of a hand-held grater until you have 1 cup of grated cucumber. Spread cucumber on several layers of paper towels, salt lightly and let drain for 15 minutes. To keep tzatziki rich and thick, be sure to blot cucumber thoroughly.


In a bowl, combine drained yogurt, cucumber, garlic, mint, dill, olive oil and lemon juice to taste. Stir to mix well, season with salt and serve.


This may be made ahead a day, but do not add garlic until the day of serving.


Make it yourself with ease


Yogurt cheese is simple to make. You need neither complicated equipment nor much effort, although you do need plenty of time for the yogurt cheese to reach the consistency you want.


Start with fresh, plain yogurt containing active cultures but no thickeners such as gelatin.


To get about 2 cups of cheese, start with 4 cups of yogurt. Spoon the yogurt into a large strainer or colander lined with cheesecloth, cover with plastic wrap and place over a bowl in the refrigerator for four hours or more. Pour off the liquid, or whey, that accumulates in the bowl. The liquid may be used in baking or stock.


I've had success using a large paper coffee filter in place of cheesecloth, which makes cleanup much easier.


A commercial drainer takes up less space in the refrigerator, but doesn't work any better than the strainer.


The longer the yogurt drains, the thicker the cheese.


Makes about 1 quart


1 quart milk

1/2 cup natural plain yogurt with active cultures


Place milk in a small to medium saucepan and bring to a boil. Turn off heat and cool milk to 110 to 115 degrees. Whisk milk and yogurt together. Place in a yogurt maker, a pre-warmed thermos or a preheated bowl wrapped in a towel or blanket and set in a warm place. The idea is to keep the mixture at about 100 degrees.


Do not disturb mixture at all for at least 6 hours. Then carefully check by tilting the container to see whether the milk has thickened into yogurt. If not, leave alone for another 6 hours.


When yogurt is done, refrigerate and use within 1 week.



3 large eggs

2 cups sugar

3 cups flour

1 teaspoon salt

1 teaspoon cinnamon

3/4 cup coconut

3/4 cup chopped nuts

1 cup salad oil

3 cups raw shredded zucchini

1 teaspoon vanilla extract

1 teaspoon baking soda

1 teaspoon baking powder


Caramel icing:

6 tablespoons butter

1/2 cup brown sugar

1/3 cup milk

11/2 to 2 cups powdered sugar


Combine all cake ingredients well and pour into a greased and floured Bundt pan. Bake at 325 degrees for one hour or until lightly brown or tests done with toothpick.


Cool, then top with caramel icing.


For icing: In a saucepan, melt butter. Add sugar and milk and boil for two minutes. Cool completely and add powdered sugar. Spread on cooled cake.



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