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

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Recipes from Spike & Jamie

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Contents Disk 2

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).














































Prep and cook time: : 30 minutes 
Makes: 4 servings 

3 tablespoons unsalted butter or margarine, divided 
2 large, tart apples (about 1 lb. total), peeled, cored, and thinly sliced 
1 small onion (about 4 oz.), finely chopped 
1/4 teaspoon dried thyme 
8 large egg 
Salt and pepper 
1 cup (about 4 oz.) shredded Safeway SELECT New York Extra Sharp Cheddar Cheese 
3 tablespoons all-fruit-style apricot spread 

1. Melt 1 tablespoon of the butter in a wide nonstick omelet pan or frying pan over medium-high heat. Stir in apples, onion, and thyme; cook, stirring often, just until apples begin to brown (6 to 8 minutes). Remove to a plate and keep warm. Wearing gloves to protect your hands from the heat, wipe pan clean with a paper towel. 
2. In a medium-size bowl, beat eggs and 2 tablespoons water to blend; sprinkle in salt and pepper to taste. In omelet pan, melt remaining 2 tablespoons butter over medium heat. Pour in eggs and cook, gently lifting cooked portions with a wide spatula to let uncooked eggs flow underneath, until omelet is softly set (3 to 4 minutes). Remove from heat. 
3. Spoon two-thirds of the apple mixture down center of omelet; sprinkle with 2/3 cup of the cheese. Top evenly with apricot spread. Fold a third of omelet over filling; slide unfolded edge onto a serving plate, then slip folded portion over top. Spoon remaining apple mixture over omelet and sprinkle with remaining 1/3 cup cheese. Serve at once. 




It's one of Applebee's top-selling signature dishes and a big request here on the site. This tasty dish combines the tangy flavor of the tequila lime marinade with creamy southwestern-style dressing, and tops it all off with a melted cheese blend. Just be sure you don't marinate the chicken longer than the 3 to 4 hours, or the citric acid in the lime juice may toughen the chicken. The bed of crispy corn tortilla strips can be easily cloned with crumbled store-bought corn chips, but if you want strips like those served at the restaurant, just follow the "tidbits" below. Serve this dish with your choice of rice (Spanish rice is recommended), along with some pico de gallo (you can find a recipe here) or salsa on the side. 

1 cup water
1/3 cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon mesquite liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon tequila 
4 chicken breast fillets 

Mexi-Ranch Dressing
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
2 teaspoons minced tomato
1 1/2 teaspoons white vinegar
1 teaspoon minced canned jalapeno slices (nacho slices)
1 teaspoon minced onion
1/4 teaspoon dried parsley
1/4 teaspoon Tabasco pepper sauce
1/8 teaspoon salt
1/8 teaspoon dried dill weed
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon chili powder
dash garlic powder
dash ground black pepper 
1 cup shredded cheddar/monterey jack cheese blend
2 cups crumbled corn chips or fried tortilla strips (see tidbits) 

1. Prepare marinade by combining marinade ingredients in a medium bowl. Add the chicken to the bowl, cover and chill for 2 to 3 hours.
2. Make the mexi-ranch dressing by combining all of the ingredients in a medium bowl. Mix well until smooth, then cover dressing and chill it until needed.
3. When you are ready to prepare the entree, preheat the oven to high broil. Also, preheat your barbecue or indoor grill to high heat. When the grill is hot cook the marinated chicken breasts for 3 to 5 minutes per side, or until they're done.
4. Arrange the cooked chicken in a baking pan. Spread a layer of mexi-ranch dressing over each piece of chicken (you'll have plenty left over), followed by 1/4 cup of the shredded cheese blend. Broil the chicken for 2 to 3 minutes, or just until the cheese has melted.
5. Spread a bed of 1/2 cup of the tortilla strips or crumbled corn chips on each of four plates. Slide a chicken breast onto the chips on each plate and serve with your choice of rice, and pico de gallo, or salsa. Serves 4. Tidbits
Crumbling store-bought tortilla chips is the easy way to make the bed of crunchy chips that the tequila lime chicken rests on. But, you can make tortilla strips like those served at the restaurant by cutting a stack of eight 6-inch corn tortillas in half. Stack the halves on top of each other and slice the tortillas into thin strips. Fry the tortilla strips in 2 cups of oil preheated in a large skillet for 3-5 minutes or until crispy. Salt lightly and cool on paper towels to drain. 




1 1/2 pounds Chicken -- boneless
Nonstick Spray Coating
2 tablespoons Nonfat Milk
2 tablespoons Onion Powder
1/2 teaspoon Dried Thyme -- crushed
1/4 teaspoon Garlic Salt
1/8 teaspoon White Pepper
1/8 teaspoon Black Pepper

Remove skin from chicken. Rinse chicken, pat dry. Spray a 13 by 9 by 2 inch
baking dish with nonstick coating. Arrange the chicken, meaty sides up, in
dish. Brush with milk. In small bowl mix onion powder, thyme, garlic salt,
white pepper, red pepper, and black pepper. Sprinkle over chicken. Bake in a
375 degree oven for 45 to 55 minutes or until the chicken is tender and no
longer pink.




4 ripe pears, peeled, quartered, and cored
3/4 cup all-purpose flour
3/4 cup sugar
4 eggs
2 cups half-and-half (or light cream)
2 tbs sugar 

1 cup firmly packed brown sugar
1/4 cup dark corn syrup
1/2 cup half-and-half (or light cream)
2 tbs butter or margarine
Dash salt
1/2 tsp vanilla extract 

Heat oven to 375 degrees F. Grease 2-1/2-quart shallow casserole. Arrange
pears in prepared casserole. Lightly spoon flour into measuring cup; level
off. In large bowl, combine flour and 3/4 cup sugar. Add eggs; beat well.
Gradually add 2 cups half-and-half. Pour over pears; sprinkle with 2 tbs
sugar. Bake at 375 degrees F. for 40 to 50 minutes or until knife inserted
near center comes out clean. In medium saucepan, combine all sauce ingredients except vanilla. Cook over medium heat until mixture boils, stirring constantly. Stir in vanilla. Serve caramel sauce over warm pear custard. Yield: 8 to 10 servings. 



BASIC STIR FRY      Back to Top
Serves 3 or 4 

Marinade Ingredients: 
1 Tbs. Soy Sauce 
1 Tbs. Sake (Rice Wine) 
1 tsp. Cornstarch 
1 tsp. Garlic Powder 
1/2 tsp. fresh ground Ginger 

Stir-Fry Ingredients: 
1/2 lb. lean Beef, Pork or Chicken 
4 cups of fresh Vegetables, diced (Any mix of carrots, 
broccoli, onion, bamboo shoots, water chestnuts, or sprouts) 
3 Tbs. Peanut Oil 
1-3 Tbs. Water 

To prepare the marinade, blend together the soy sauce, sake, cornstarch, garlic powder, and fresh ginger in a medium size bowl. Cut the meat into thin strips about an inch long. Marinate strips in the sauce for at least 15 minutes. 

Set the temperature of an electric non-stick wok to 360-F degrees, or heat a stovetop wok over medium to medium-high heat. Pour one tablespoon of peanut oil in the wok, and wait for the oil to warm. When the wok is hot, pour in the marinated meat and stir 
constantly with a wooden spoon or spatula. Let the meat cook for a few minutes. Remove the meat when it is brown on the outside, but still a little pink on the inside. 

Wipe the wok clean with some paper towels, being careful not to burn your hands on the hot wok surface. Add the remaining two tablespoons of peanut oil, and wait 
for the wok to heat up again. Add the vegetables and stir constantly until they are soft, 
about 5 minutes. Add some water (or wine), the amount depending on how much liquid 
has collected in the wok from the vegetables. Then cover the wok and let the vegetables steam for 3 minutes. 

Return the browned meat to the wok, and stir constantly until everything is hot, a couple of minutes. Serve immediately. Goes very well with a steaming bowl of plain rice. 



BEAN STUFF      Back to Top

2 lbs. hamburger
1 onion (any size to your taste)
1 can pork and beans
1 can black beans
1 can lima beans (also called butter beans)
1 can kidney beans
1 can pinto beans
1 can navy beans
1 can white beans
Any other canned beans you like
BBQ sauce (whatever kind you like best)
Brown sugar

Brown hamburger and onion together. Drain off excess fat. Add pork and
beans. Whether you drain the other beans or not before adding to the
hamburger is up to you, depending on how thick you want this to be. I
usually drain off about 1/3 of the liquid first, but it is not necessary.
Mix all of this together and heat through. Add BBQ sauce and brown sugar to
your liking and simmer about an hour to get the taste of all the beans mixed
through. Serve with warm corn bread or biscuits. I really like this recipe
because you can vary any of it to make it what your family likes. Happy New
Year to all of you. 




1 small can (5 biscuits) Pillsbury Grands Buttermilk Biscuits 
melted butter
5 eggs
ground black pepper
10 ounces ground breakfast sausage (such as Jimmy Dean) or 10 slices of bacon 
5 slices American Cheese 

1. Prepare biscuits following instructions on the can (350 degrees for 15-18 min.). When you remove the biscuits from the oven brush the top of each with melted butter. 
2. Spray a skillet over medium heat with non-stick cooking spray. Open both ends of a clean, small sliced pineapple can. Spray the inside of the empty can with the non-stick spray, and then place the can in the pan to heat up. Use more than one can if you'd like to speed up the cooking process.
3. Beat an egg, then pour it into the empty can mold, add a bit of salt and pepper, and cover with a saucepan lid. Cook for a couple minutes, then scrape a knife around the edge of the egg to release it. Remove the can then turn the egg over and cook it for another minute or two. Repeat with the remaining eggs. 
4. If using sausage, form 2-ounce portions of sausage into patties with the same diameter as the biscuits. Cook the sausage in another hot skillet over medium heat until brown. If using bacon, cook the bacon and drain on paper towels. 
5. Slice a biscuit in half through the middle. Build each sandwich by first stacking egg on the bottom half of the biscuit. Next arrange sausage (or 2 slices of bacon) on the egg, then a slice of American cheese. Top off each sandwich with the top biscuit half, then zap it in the microwave for 15-20 seconds to help melt the cheese. Repeat with the remaining ingredients. Makes 5 sandwiches. 




2 sticks margarine or butter, frozen (1 cup)
4 oz unsweetened baking chocolate
2 c sugar
4 eggs
1 t vanilla
1 c flour
1/2 t salt
1 c chopped nuts - I use walnuts 
Microwave butter and chocolate until melted, one minute at a time. Stir
to combine well. Beat with electric mixer while slowly adding sugar. Add
eggs, one at a time, and beat well after each. Add vanilla and mix well.
Combine flour, salt and nuts. Beat into chocolate mixture. Bake in 9x13
pan at 350 for no more than 30 minutes. Cool at least 10 minutes before
serving. They're great with vanilla ice cream and canned sliced peaches. 




4 chicken breasts
1 teaspoon ground ginger
4 ounces soy sauce
2 tablespoons dried onion flakes
1/2 cup brown sugar
3/8 cup bourbon whiskey
1/2 teaspoon garlic powder 
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. Preheat oven to 325 degrees. 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. Yield: 4 Servings



BROWNIES     Back to Top

4 oz unsweetened baking chocolate
2/3 cup shortening
2 cups sugar
4 eggs
1 tsp vanilla
1 1/4 cup flour
1 tsp baking powder
1 tsp salt
1 cup chopped nuts (opt) 
Heat oven to 350 degrees. Grease 13"x9"x2" pan. Melt chocolate and shortening in large saucepan over low heat. Remove from heat. Mix in sugar, eggs, and vanilla. Stir in remaining ingredients. Spread in pan. Bake 30 minutes or until brownies start to pull away from pan. Do not over bake. Cool slightly before cutting. These may be frosted.



CARAMEL CORN      Back to Top

Makes 8 cups 

8 cups popped popcorn 
3/4 cup packed brown sugar 
1/4 cup light corn syrup 
2 tablespoons butter 
1/8 teaspoon salt 
1/2 teaspoon vanilla extract 
1 cup unsalted peanuts, optional 

Place popcorn in large greased bowl. Combine brown sugar, corn syrup, butter and salt in 1-quart saucepan over medium heat. Bring to boil, stirring constantly. Continue without stirring to hard-ball stage: When it reaches 250 degrees or when a small amount of boiling mixture dropped into very cold water forms a hard ball. Stir in vanilla. Pour over popcorn. Stir to coat evenly. Toss in peanuts, if desired. Cool and serve. (Hide a secret toy in the bowl, if you must.) 

Microwave method: Combine brown sugar, corn syrup, butter and salt in 2-quart glass casserole. Microwave on high 2 to 3 minutes until mixture reaches hard-ball stage. Stir every minute. Continue as above. 

Shortcut: Melt 1 pound caramels with 1/4 cup half-and-half. Pour over popcorn. 




1 12-ounce can evaporated skim milk
4 teaspoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
3/4 cup shredded Jarlsberg cheese
1 7.25-ounce jar roasted red sweet peppers, drained and chopped
10 ounces pasta (fettuccine, rotini, or bow ties)
1 16-ounce package loose-pack frozen mixed vegetables (4 cups),
such as Italian or California blend
Toasted sliced almonds (optional)

In a screw-top jar shake together milk, flour, salt, pepper, and nutmeg.
Pour into a saucepan. Cook and stir over medium heat until bubbly. Cook and
stir 1 minute more. Remove from heat; stir in cheese until just melted. Stir
in roasted sweet peppers.

In a 4-quart Dutch oven or large pot cook pasta according to package
directions, adding vegetables the last 5 minutes of cooking time; drain.
Place pasta mixture on a serving platter; spoon cheese mixture atop.
Sprinkle with almonds, if desired. Serves 4




24 maraschino cherries, undrained
1/2 cup butter or margarine, softened
3/4 cup sifted powdered sugar
1-1/2 cups all-purpose flour
1/8 tsp salt
2 tbs half-and-half (or light cream)
1 tsp vanilla extract
Powdered sugar
Cherry Glaze

Drain cherries, reserving 1/4 cup juice for glaze; set aside. Beat butter at
medium speed with an electric mixer until creamy; gradually add 3/4 cup
powdered sugar, beating well. Stir in flour and next 3 ingredients. Shape
into 24 balls. Press each ball around a cherry, covering completely; place
on ungreased cookie sheets. Bake at 350 degrees F. for 18 to 20 minutes.
Remove to wire racks to cool completely. Sprinkle with powdered sugar, and
drizzle with Cherry Glaze (recipe follows). Yield: 2 dozen.

Cherry Glaze

2 tbs butter or margarine, melted
1 cup sifted powdered sugar
1/4 cup reserved cherry juice
Red food coloring (optional)

Combine first 3 ingredients; add food coloring if desired. Place in a small
heavy-duty, zip-top plastic bag; seal. To drizzle, snip a tiny hole at one
corner of bag, and gently squeeze bag. Yield: 1/2 cup.




2 tablespoons lemon juice 
4 boned, skinned chicken breast halves (about 6 oz. each) 
1/2 cup Grated Parmesan Cheese 
1/2 teaspoon anchovy paste 
1/4 cup Safeway Verdi Olive Oil 
1/2 teaspoon Dijon Mustard 
1 clove garlic, minced or pressed 
12 cups (about 10 oz.) bite-size pieces romaine lettuce, rinsed and crisped 
2 cups purchased Caesar or plain croutons 
1/4 teaspoon pepper 
1/4 teaspoon salt 

1. In a shallow bowl, combine 1/4 cup of the cheese, pepper, and salt. Rinse chicken and pat dry. Turn each piece in cheese mixture to coat completely. Pat any remaining coating on chicken. 
2. Arrange chicken in a lightly oiled 9- by 13-inch baking pan. Bake in a 450° oven until meat in thickest part is no longer pink; cut to test (15 to 17 minutes). Let cool slightly. 
3. Meanwhile, in a large bowl, whisk oil, lemon juice, anchovy paste, mustard, and garlic to blend. Add lettuce, remaining 1/4 cup cheese, and croutons; toss to coat. Divide salad among 4 individual plates. 
3. Cut each chicken breast diagonally into 5 strips; carefully arrange one sliced breast atop each salad. Garnish with lemon slices, if desired. 



12 servings ( 1/2 cup each) 

8 cups popped popcorn 
1/2 stick ( 1/4 cup) butter, melted 
1/2 teaspoon chili powder 
1/4 teaspoon salt or to taste 
1 cup shredded sharp Cheddar cheese 

Heat broiler. Spread popcorn in jellyroll pan. Stir together butter, chili powder and salt in small bowl. Pour over popcorn; toss to coat. Sprinkle cheese over popcorn; broil until cheese melts, 2-3 minutes. Toss to coat. 



Yield: 3 dozen 

1/2 of a 16-ounce bag marshmallows 
1 1/2 sticks ( 3/4 cup) butter 
1/8 teaspoon salt 
1/2 teaspoon vanilla extract 
12 cups popped popcorn 
1 1/2 pounds bitter or sweet dark chocolate, chopped 
3 tablespoons whipping cream 

Combine marshmallows, 1 stick of the butter and salt in medium saucepan. Cook over medium heat, stirring often, until marshmallows and butter are melted. Remove from heat; stir in vanilla. Pour over popcorn in large bowl; toss to combine. 

Form popcorn mixture into small 1-inch balls. Place on baking sheet covered with wax paper. Let sit until completely dry, at least 2 hours or overnight. 

Melt chocolate, remaining 1/4 cup butter and cream in medium saucepan over medium-low heat. Roll popcorn balls in chocolate, one at a time, to completely cover. Let harden on wax paper. 




1 cup chocolate wafer crumbs
3 tbs margarine, melted
2 tbs sugar
24 oz cream cheese, softened
2/3 cups sugar
3 ea large eggs
1 cup mint chocolate chips, melted
1 tsp vanilla extract
3 ea large egg whites
7 oz marshmallow creme 

Combine crumbs, margarine and 2 tbs sugar; press onto bottom of 9-inch
spring-form pan. Bake at 350 degrees F. for 10 minutes. Combine cream cheese
and sugar, mixing at medium speed on electric mixer until well blended. Add
eggs, one at a time, mixing well after each addition. Blend in melted mint
chocolate and vanilla; pour over crust. Bake at 350 degrees F. for 50
minutes. Loosen cake from rim of pan; cool before removing rim of pan.
Chill. Beat egg whites until soft peaks form. Gradually add marshmallow
creme, beating until stiff peaks form. Carefully spread over top of
cheesecake to seal. Bake at 450 degrees F. for 3 to 4 minutes or until
lightly browned. Yield: about 10 servings. 




2 large oranges 
3 tablespoons dry sherry 
3 tablespoons soy sauce 
1 tablespoons cornstarch 
1 pound lean boneless beef such as top sirloin, trimmed of fat and cut across the grain into 1/4-inch-thick slices 
2 tablespoons fresh minced ginger 
1 1/2 cups bean sprouts 
1 1/2 cups fresh chinese pea pods, ends and strings removed 
1. Grate peel (colored part only) from 1 orange. Squeeze juice from both oranges. Measure juice; if you have less than 3/4 cup, add enough water to make it equal this amount. In a small bowl, stir together orange peel, orange juice, sherry, soy sauce, and cornstarch. Set aside. 
2. Heat a wok or wide nonstick frying pan over high heat. When pan is hot, add beef and ginger. Cook, stirring, until beef is browned (2 to 3 minutes). With a slotted spoon, transfer beef to a bowl. 
3. Pour orange juice mixture into pan and bring to a simmer. Add bean sprouts and pea pods; cook, stirring, until pea pods turn a brighter green (about 1 minute). Mix in beef and serve over rice. 



Makes 12 cups
Holiday party bowls will need filling soon, and we can't think of a better way to bring a little color and flavor to popcorn than with pretty red cranberries. 

4 tablespoons ( 1/2 stick) unsalted butter 
1 cup granulated sugar 
1/4 cup light corn syrup 
6 ounces frozen cranberry juice concentrate, thawed 
12 cups popped popcorn 
1 cup dried cranberries 

Preheat oven to 325 degrees. In a small saucepan, melt butter over low heat. Stir in sugar, corn syrup and cranberry juice concentrate. Bring to a boil, stirring constantly. Lower heat and simmer until mixture reaches 240 degrees on a candy thermometer. Place popcorn and dried cranberries in a large bowl. Pour syrup over popcorn and stir until well coated. 

Spread popcorn evenly in a large roasting pan. Bake for about 5 minutes, stirring once or twice, until mixture just begins to lose red color. Remove from oven and let cool to room temperature, about 15 minutes. Store in an airtight container for up to 1 week. Recrisp in a preheated 350-degree oven for a few minutes, if necessary. 



CROISSAN'WICH    Back to Top

1 8-ounce can Pillsbury Original Crescent Rolls
4 eggs
ground black pepper
8 ounces ground breakfast sausage (such as Jimmy Dean) or 8 slices of bacon 
4 slices American Cheese 
1. Prepare the rolls by first unrolling the dough out of the can. Separate the dough into four sections, each made up of two triangles. Detach the triangles by tearing along the diagonal perforation, then reattach the dough along the outside parallel edges, pinching the dough together along the middle. This will make making one bigger triangle. Loosely roll the dough from the wide end, all the way up. Now, bring the ends around so that they overlap and the roll is in the shape of a circle. Press the ends together and place roll onto a baking sheet. Repeat with the remaining dough, then bake following the directions on the package (375 degrees for 11-13 min.). 
2. When the rolls are done baking build the sandwich using the above steps 2 through 5 in the recipe for the biscuit sandwich clone. Makes 4 sandwiches. 




Cream 1 cup butter
Add 4 eggs, one at a time 
Add 2 cups sugar
1 cup flour
1 cup cocoa
1 cup chocolate chips
1 cup nuts (if desired) 

Mix well and bake at 325 degrees in a greased 9 x 13 pan for 30-40 minutes.
I have had great luck substituting soy flour for the eggs in this recipe if
you don't have many eggs. Mix 1 tablespoon soy flour with 1 tablespoon
water (or a little more) to make a paste. Cream with the butter and add dry
ingredients. This makes a chewier brownie but without the nice crust on top. 




1 pkg. Sugar Free Jell-O (flavor of your choice
1 cup boiling water
12 oz cream cheese (softened) 
1 c ricotta cheese 
12 pkt sweetener, such as Equal.
1/2 c heavy cream

Dissolve Jell-O in 1 cup boiling water. Blend cream cheese & ricotta in a
separate bowl with electric mixer. Whip in the Equal. Add gelatin mixture to
the cheese mixture, blend until smooth. Now take the 1/2 cup heavy cream and
whip it to whip cream. Add to the mixture folding in until combined. Pour
into cheesecake pan until set.



Serves 6 

1 lb. Beef Round Steak, about 1/2-inch thick
1 Tbs. reduced-calorie Margarine
1/4 cup Onion, chopped
4 cloves Garlic, chopped
1 to 2 tsp. dried Thyme leaves
1/4 tsp. Salt
1/4 tsp. Pepper
2 Green Bell Peppers, cut into 1/4-inch strips
1/4 cup Dry Red Wine
2 Tbs. Cornstarch
1 cup cold Beef Broth
3 cups hot cooked Rice

Trim any fat from the steak and cut it into 2-inch strips. Cut the beef strips again, making sure to cut diagonally across the grain, into 1/4-inch slices. Warm the margarine in a 10-inch non-stick skillet until melted. Add the onion, garlic, thyme, salt, and pepper; sauté over medium-high heat until onion is tender, about 3 minutes. 
Stir in beef and bell pepper and cook, stirring frequently, until the beef is no longer pink, about 4 minutes.

Stir in the red wine, then reduce the heat to a simmer. Cover and cook for about 5 minutes. Stir the cornstarch into the beef broth until dissolved, then stir the beef broth into the beef mixture. Cook and stir over medium-high heat until thickened. Serve straight from the skillet over a bed of warm white rice. 



Makes 8 cups 

8 cups popped popcorn 
2 tablespoons butter 
2 tablespoons packed brown sugar 
4 tablespoons peach preserves 

Preheat oven to 275 degrees. Place popcorn in large greased bowl. Melt butter in small pan over low heat. Stir in sugar and preserves until melted. Dribble over popcorn. Stir to coat evenly. Spread popcorn mixture on greased roasting pan. Bake for 10 minutes, stirring every 2 to 3 minutes. Remove and cool before serving. 

Microwave method: Place butter in 9-by-13-by-2-inch baking dish. Microwave on high until melted. Stir in preserves and sugar. Add popcorn and stir to coat thoroughly. Microwave 3 to 4 minutes on high until crispy. Stir every minute. 



1/2 cup flour
3/4 cup egg substitute
1/2 cup skim milk
5 tsp. margarine, melted
2 cups sliced fruit
2 Tbsp. powdered sugar (or less)
1 lemon, cut into wedges

Preheat oven to 450 degrees F. Gradually add flour to egg substitute, beating well. Stir in milk and melted margarine. Lightly oil or spray with no-stickum, a 9" or 10" ovenproof skillet. (Round cake pan works well.) Pour batter into pan or skillet. Bake for 20 minutes.
(Pancake will form a well in the center and sides will puff up.) Spoon fruit into center of the pancake. Loosen pancake from pan with wide spatula and cut into wedges with sharp knife. Serve immediately with powdered sugar and lemon wedges. Serves 2




1/2 cup orange juice
1/4 cup peanut butter
2 tsp curry powder
4 boneless, skinless chicken breasts halves
1 medium red bell pepper, cut in half
1/4 cup shredded coconut
1/4 cup currants
Hot cooked rice if desired 
Beat orange juice, peanut butter, and curry powder in medium nonmetal bowl,
using wire whisk. Add chicken, turning to coat with marinade. Cover and
refrigerate , turning once, at least 1 hour but no longer than 24 hours.
Heat coals or gas grill. Remove chicken from marinade; discard marinade.
Cover and grill chicken and bell pepper 4 to 6 inches from medium heat 15 to
20 minutes, turning once, until is no longer pink in center. To serve, cut
chicken breasts diagonally into 1/2-inch slices and bell pepper into
1/2-inch strips. Top chicken and bell pepper with coconut and currants.
Serve with rice. Yield: 4 servings. 




2 cups coffee or vanilla ice cream, softened
1 prepared (9-inch) chocolate crumb pie crust
1 jar (12 ounces) caramel ice cream topping, divided
2 cups chocolate ice cream, softened
2 cups thawed nondairy whipped topping
1 English toffee bar (1.4 ounces), chopped 

1. Spread coffee ice cream in bottom of pie crust. Freeze 10 minutes or until semi-firm. 
2. Spread half of caramel topping over coffee ice cream. Spread 
chocolate ice cream over caramel. Freeze 10 minutes or until semi-firm.
3. Spread remaining caramel topping over chocolate ice cream. Spoon whipped topping into pastry bag fitted with star decorating tip. Pipe rosettes on top of pie. Or, just spread the topping over the pie. Sprinkle toffee over topping. 
4. Freeze pie until firm, 6 hours or overnight. Remove from freezer. Allow pie to stand at room temperature 15 minutes before serving. Makes 8 servings



PASTITSIO    Back to Top

1-1/2 lbs ground beef
1 cup chopped onion
1 (16 oz) can tomatoes, undrained and chopped
1 (6 oz) can tomato paste
1/4 tsp dried whole thyme
1-3/4 tsp salt, divided
1 (8 oz) pkg elbow macaroni
1/2 cup crumbled Feta cheese
4 egg whites, slightly beaten
1/2 cup butter or margarine
1/2 cup all-purpose flour
1/4 tsp ground cinnamon
1 qt milk
4 egg yolks, slightly beaten

Combine ground beef and onion in a large skillet. Cook over medium heat until beef browns, stirring to crumble beef; drain. Stir in tomatoes, tomato paste, thyme, and 3/4 tsp salt; bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring often. Cook macaroni according to package directions, adding 1/4 tsp salt; drain. Stir in Feta cheese and egg whites. Add to beef mixture; stir well. Spoon mixture into a lightly greased 13- x 9- x 2-inch baking dish. Melt butter in a heavy saucepan over low heat; add flour and cinnamon, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in
remaining 3/4 tsp salt. Gradually stir about one-fourth of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Cook 1 minute, stirring constantly. Pour sauce over beef mixture; bake at 350 degrees F. for 35 to 40 minutes. Remove from oven; let stand 10 minutes before serving. Sprinkle with paprika. Yield: 8 servings.



PAVOLVA    Back to Top
(Australian Dessert)

3 egg whites, room temperature
1/8 tsp salt
1/8 tsp cream of tartar
3/4 c. sugar, extra fine
1 T (scant) cornstarch
1 tsp vanilla
1c whipping cream
1/2 c almonds, optional
1 to 2 T confectioners' sugar
1 to 1/2 c assorted fresh fruits -kiwi, strawberries, raspberries, peaches

Heat oven to 250 degrees F. Bitter 8" pie pan or spring form pan. Beat eggs until stiff, add salt and cream of tartar. Add cornstarch to sugar and add to egg whites one tablespoon at a time. Add vanilla and beat until stiff and glossy. Spoon meringue into pie plate. Spread to make circle and make a depression. Bake for 1 hour. Turn off oven and leave meringue in oven to cool gradually for 2 hours or over night. To serve; prepare fruit, whip cream until stiff. Beat in confectioners' sugar and fold in nuts, if
desired, Heap whipped cream into depression, Smooth and arrange fresh fruit in symmetrical and attractive pattern. 




Fruit - 
3 medium Granny Smith apples, peeled and cored
3/4 cup pineapple preserves
2 tablespoons all-purpose flour

Crumb Topping-
2/3 cp flake coconut
1/2 cup quick or old fashioned oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/3 cup butter or margarine, melted
1/4 cup whole almonds, chopped
vanilla ice cream (optional)

Preheat oven to 375 degrees. For fruit, slice apples into thin rings, then cut rings into quarters. Combine pineapple preserves and flour in mixing bowl. Add apples, tossing to
coat evenly. Pour into bottom of a 9-inch pie plate or similar shallow baking dish. For crumb topping, combine coconut, oats, brown sugar and flour in a mixing bowl. Microwave butter on high for 1 minute and add to chopped almonds. Add butter and
almonds to topping ingredients; mix well. Sprinkle topping evenly over apple mixture. Bake 30-35 minutes or until apples are tender and topping is golden brown. Cool slightly. Serve warm with ice cream, if desired. Yield: 12 Servings



POPCORN BALLS     Back to Top

One word of caution: while this may seem a great activity to do with the kids, be very careful with the hot syrup because it can burn. It's probably best to do with older children. Makes 12 balls 

16 cups lightly salted popped corn 
2 cups granulated sugar 
1/2 cup light corn syrup 
1/2 cup water 
2 teaspoons vanilla 

Place popped corn in a large buttered mixing bowl and put in a warm oven (110 to 120 degrees.) Put wax paper or aluminum foil on a countertop. Measure the sugar, corn syrup and water into a 3-quart saucepan. Bring to a boil and wash down the sides of the pan with a pastry brush dipped in water, to avoid sugar granules. Cook to 264-270 degrees. 

Remove from the heat and immediately stir in the vanilla. Take the popcorn from the oven and slowly pour the syrup over it while stirring thoroughly with a large, long-handled spoon. 

Butter or oil your hands very well and as soon as the mixture can be handled without burning your hands, take up enough popcorn into the hands to be pressed into a ball. Space the balls on the wax paper or aluminum foil until cool. Work rapidly so that the syrup will not harden before the balls can be formed. 

Store in freezer bags or in tightly covered airtight containers or the syrup will draw moisture and make the popcorn soggy. 



Yield: 32 servings ( 1/4 cup each) 

8 cups popped popcorn 
1 cup old-fashioned oats 
3/4 cup cashews 
1/2 cup each: shredded coconut, raisins 
1/3 cup each: sesame seeds, unsalted sunflower seeds 
3/4 cup each: honey, vegetable oil 
1 teaspoon vanilla extract 

Heat oven to 300 degrees. Combine all dry ingredients in roasting or jellyroll pan. Heat honey and oil in small saucepan over medium heat until honey melts, about 8 minutes. Remove from heat; stir in vanilla. Pour over popcorn mixture; toss to coat. 

Bake, stirring every 15 minutes, until golden brown, 50-60 minutes. Cool completely; store in airtight containers. 



POTAGE ESAU     Back to Top

1 stalk celery, chopped 
1 medium carrot, chopped 
1 leek, white part onion, chopped 
1 medium onion, stuck with four whole cloves 
1 to 2 tbsp. (15-30ml) butter 
12 to 13 ounces (350-375 gr) dried brown lentils 
6 cups (1.5 L) chicken stock 
Bouquet garni (thyme, parsley and bay leaf in cheesecloth bag) 
one half to one teaspoon (2 to 5 ml) salt 
one quarter teaspoon (1 ml) ground black pepper 
one quarter to one half teaspoon (1 to 2 ml) ground cardamom 
Fresh lemon juice 
chopped fresh parsley 
Prepare vegetables, heat butter and saute the vegetables until soft. Rinse lentils in cold, running water and add to pan with stock and bouquet garni. Bring to boil, lower heat and simmer very slowly, covered, until lentils soften and split, about 30 minutes. Discard onion and bouquet garni. Puree soup in food processor or blender. Return to pan. If 
necessary, dilute with more stock to desired consistency. Season with salt, pepper, cardamom and lemon juice to taste. Heat and serve, topped with parsley. 
8 to 10 servings. 



POTATO BOATS     Back to Top

Hot Dogs - one for each child
Mashed Potatoes- left overs, or instant- 1/4 cup per child
Cheddar Cheese- 1/2" x 1/2" x 4" sticks- 1 per child

Preheat oven to 350 degrees F. Using a sharp knife, 'butterfly' cut each
hot dog so they will lay flat. Spoon mashed potatoes onto each split
hotdog, and press cheese stick onto top of potatoes. Arrange potato boats
on a baking sheet, and bake for 8 - 12 minutes, or until hot dogs are
beginning to curl up, and cheese is melted.



Serves 2 

1 Tbs. Sunflower Oil or Peanut Oil 
8-oz. boned Chicken Breast, cut into strips 
2 tsp. Salt (divided) 
1 medium Onion, sliced 
7 oz. fresh or frozen Peas 
8 oz. Beansprouts 
5 whole Eggs, beaten 
3 oz. Shiitake Mushrooms, sliced 

Heat the oil in a wok over medium to medium-high heat. 

Stir fry the chicken until lightly browned. Add one teaspoon of salt, the onion slices, and the peas, and stir fry for another 2 minutes. Add the beansprouts and stir fry for a minute more. Add the eggs, beaten with the other teaspoon salt, and the mushrooms to the ingredients in the wok; reduce the heat to a low setting. Stir occasionally while the eggs set so that the mixture does not burn on the bottom of the hot wok. 

When the mixture has set and is brown in places, the dish is ready to be served. Goes great with a brown gravy and steamed white rice. 



2 (10 oz) pkgs frozen raspberries, thawed
1 envelope unflavored gelatin
1/3 cup orange juice
1/4 cup sugar
2 tbs Triple Sec or other orange-flavored liqueur
2 egg whites, stiffly beaten
1-1/2 cups whipping cream, whipped
Additional whipped cream 
Drain raspberries, reserving juice. Add enough water to juice to make 1 cup.
Process raspberries in food mill or container of electric blender. Strain
raspberries and discard the seeds. Soften gelatin in orange juice. Combine
raspberry juice, pulp, gelatin mixture, and sugar in saucepan; bring to a
boil, stirring constantly. Remove from heat and cool. Stir liqueur into
mixture; chill until consistency of unbeaten egg white. Fold egg whites and
whipped cream into raspberry mixture. Spoon into individual serving dishes;
chill until firm. Garnish with additional whipped cream. Yield: 6 servings. 
(if you are concerned about using raw eggs, do not make this recipe) 




1-1/2 lbs ground beef
1/4 cup Worcestershire sauce
1-1/2 tsp salt
1 cup sour cream
2 tbs chopped onion
1-1/2 cup corn flakes, crushed 
Mix first 5 ingredients together, then add crushed corn flakes. Form the
mixture into patties. Broil them for 5 minutes, turn them over, and broil
for 3 minutes more. Yield 10 to 12 burgers. 




1 1/2 cups cold coffee
1/2 cup whole milk
1/2 cup granulated sugar
1 teaspoon chocolate syrup
1/4 teaspoon salt
1/8 teaspoon vanilla extract
3 cups crushed ice or ice cubes 

1. Combine the coffee, milk, sugar, chocolate syrup and salt in a blender and mix on medium speed for 15 seconds to dissolve sugar.
2. Add the vanilla extract and ice then blend on high speed until smooth and creamy. Stir with a spoon if necessary to help blend. 
3. Pour drink into two 16-ounce glasses Makes 2 large drinks. 

For this version, add 2 tablespoons of caramel syrup to the recipe above and prepare as described. Top each glass with whipped cream and drizzled caramel. 




1 cup cold coffee
1 cup low-fat milk
3 tablespoons granulated sugar
dash salt
3 cups vanilla ice cream
3 tablespoons chocolate syrup 
1. Combine the coffee, milk, sugar and salt in a blender and mix on medium speed for 15 seconds to dissolve the sugar.
2. Add ice cream, and chocolate syrup then blend on high speed until smooth and creamy. Stop blender and stir mixture with a spoon if necessary to help blend ingredients. 
3. Pour drink into two 16-ounce glasses. Makes 2 large drinks. 




Start with purchased puff pastry, add a creamy filling, and top with romantic red berries -- what a sweet and simple way to steal someone's heart.

1/2 of a 17-1/4-oz. pkg. frozen puff pastry, thawed (1 sheet)
1 egg
1 Tbsp. water
1/3 cup sliced almonds, coarsely chopped
2 Tbsp. sugar
2 3-oz. pkgs. cream cheese, softened
3 Tbsp. sugar
2 Tbsp. amaretto or orange juice
1/2 tsp. vanilla
1/2 cup whipping cream
2 cups sliced strawberries
1/4 cup current jelly, melted

1. On a lightly floured surfaced roll pastry sheet to a 12-inch square. Cut out an 11-inch heart. Transfer heart to an ungreased baking sheet. Cut excess pastry into 3/4-inch-wide strips. In a small cup, beat egg and water. Brush egg mixture in a 3/4-inch border around top of heart. Twist pastry strips and arrange around top edge of heart to make a border, brushing ends with egg mixture and overlapping strips slightly. Brush pastry with egg mixture. Prick center of pastry with a fork. Sprinkle pastry with almonds and the 2 tablespoons sugar. 
2. Bake in a 375 degree F. oven 12 to 15 minutes or until pastry is browned, pricking bottom once with fork if necessary to make it puff evenly. Let tart cool on baking sheet on a wire rack.

3. In a medium mixing bowl beat cream cheese and the 3 tablespoons sugar with an elecric mixer on medium speed about 1 minute or until fluffy. Add amaretto or orange juice and vanilla. Beat until thoroughly combined; set aside. In a chilled mixing bowl beat whipping cream until soft peaks form. Fold into cream cheese mixture. Spoon filling into cooled pastry shell and spread evenly.

4. Arrange sliced strawberries over filling, overlapping to cover filling completely. Brush with melted jelly. Cover; chill up to 2 hours before serving. Makes 6 servings.



VEGETABLE CAKE     Back to Top

1 cup Potatoes -- shredded, un-peeled
1/2 cup Zucchini -- shredded
1/2 cup Carrots -- shredded
1/2 package Yellow Cake Mix -- any brand
1 Egg 
Mix all ingredients together in a medium sized bowl. This cake may be baked
a couple of different ways: 
1- Using 'waterless cookware', bake in a medium sized saucepan on top of
your stove. Prepare pan with a thin coating of vegetable shortening, and
pour batter into pan. Preheat burner to medium heat, then turn burner to low
heat when placing pan on burner, and bake 10- 12 minutes, covered, or until
cake is completely done. 
2- Using a 1-1/2 quart covered casserole dish, prepare dish with a thin
coating of vegetable shortening, and pour batter into dish & cover. Bake in
a 350 degree F oven 20 - 25 minutes or until batter is completely done. 
You may need to run a butter knife between the cake and the side of the pan
when removing cake from pan/dish. Just place a dinner plate on top of the
pan/dish and invert until cake falls onto the plate. This is a very moist
cake and will not require frosting. 
This is a great way to sneak vegetables into your family's diet! You will
never know there are vegetables in the cake- they just give the cake
moisture and a great amount of nutrition! 
Variation: Pineapple Upside-down Cake. Before adding batter to pan or dish,
place 2 Tbsp. melted margarine & 1/3 cup brown sugar in bottom. Arrange
several slices of pineapple on top of the margarine/sugar mixture, then pour
batter on top of the pineapple. Bake the same as directed above. 




Nonstick spray coating 
3 7- or 8-inch flour tortillas 
2 ounces shredded reduced-fat Swiss, cheddar, or mozzarella cheese (1/2 
1 cup broccoli florets 
1/2 of a small red sweet pepper, cut into thin strips (1/2 cup) 
2 green onions, sliced 
1 8-ounce carton refrigerated or frozen egg product, thawed (about 1 cup) 
3/4 cup evaporated skim milk 
1/4 teaspoon dried thyme, crushed 
1/8 teaspoon salt 
1/8 teaspoon black pepper 
Thin strips red sweet pepper (optional) 

Spray three 6- to 7-inch individual round baking dishes or pans* with nonstick coating. Carefully press tortillas into dishes or pans. Sprinkle with cheese. In a small covered saucepan cook the broccoli, the 1/2 cup sweet pepper strips, and the green onion in a small amount of boiling water about 3 minutes or until crisp-tender. Drain well. Sprinkle cooked vegetables over cheese in baking dishes or pans. In a medium mixing bowl stir together egg product, evaporated skim milk, thyme, salt, and black pepper. Pour over vegetables in baking dishes or pans. Place on a baking sheet. Bake in a 375 degree F. oven for 25 to 30 minutes or until puffed and a knife inserted near center of each comes out clean. Let stand 5 minutes before serving. Garnish with additional strips of sweet pepper, if desired. *Note: Or, spray six 6-ounce custard cups with nonstick coating. Cut each tortilla into 6 wedges. To form crust, press 3 tortilla wedges into each custard cup with points toward center. Tortillas do not have to cover cups completely. Continue as above. Servings: 6 




1 (8 oz) package cream cheese, softened
1 cup sifted powdered sugar
1 cup chunky peanut butter
1/2 cup milk
1 (8 oz) container frozen whipped topping, thawed
1 (9-inch) graham cracker crust
1/4 cup coarsely chopped peanuts

Combine first 4 ingredients in a large mixing bowl; beat at medium speed with an electric mixer until well blended. Fold in whipped topping; spoon into crust, and sprinkle with peanuts. Chill 8 hours. Yield: one 9-inch pie.




1/2 lb Italian sausage; sliced into coins
1 c Sliced mushrooms
1/3 c Chopped onion
2 1/4 c Milk
1/2 c Butter or margarine
1 c Green pepper strips
1/3 c All-purpose flour
8 oz Cheddar cheese shredded
1/2 c Grated parmesan cheese
8 oz Cut Ziti - uncooked
1/2 ts Pepper

In 4-quart saucepan, brown sausage. Remove from pan and drain off fat. Melt butter and cook mushrooms, pepper and onion until tender but not brown. Blend flour into vegetable mixture. Gradually stir in milk. Cook, stirring constantly over med-low
heat until mixture begins to boil. Boil and stir 1 minute. Blend in 1 1/2 cups cheddar cheese, parmesan cheese and pepper until cheeses are melted and mixture is smooth. Cook ziti according to package directions, and drain. Stir hot cooked ziti and sausage into vegetable cheese mixture. pour into buttered 2-quart casserole. Sprinkle with remaining 1/2 Cup cheddar cheese. Bake covered at 350 for 30 minutes or until
hot and bubbly. Yield: 6 Servings


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