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

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Recipes from Spike & Jamie

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Contents Disk 10

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).





































































1 1/2 pounds Beef -- stew or roast beef (or any cut you prefer)

1/2 teaspoon Black Pepper

2 Garlic Cloves -- minced

1/2 package Onion Soup Mix

2 teaspoons Worcestershire Sauce

1 teaspoon A-1 Steak Sauce

3 large Carrots -- sliced

2 large Celery Stalks -- sliced

1 medium Green Bell Pepper -- chopped

1 medium Onion

1/2 cup Water

1/2 cup Tomato Juice

Cut beef into serving-sized portions. Brown beef in a bit of vegetable oil, in a large skillet. Meanwhile, slice onion and separate into rings. Dice the peeled carrots, dice the celery and slice the peppers into thin strips or circles. Place these into the bottom of

crock pot. Sprinkle the beef pieces with fresh ground black pepper, minced garlic and the onion soup mix. Place on top of the vegetables. Mix the steak sauce and Worcestershire sauce in a small bowl with about 1/2 cup water and 1/2 cup tomato juice. Pour this over the meat. Turn the crockpot to high for 30 minutes, then turn to low, cover and cook for 7-9 hours. Freezer directions: Cut and brown beef as directed above, then cool. Place beef into a large zip baggie. Add all other ingredients to baggie, label and freeze for up to six months. The day before you wish to cook this, remove from freezer and thaw overnight in refrigerator, then place into crock pot next morning and cook as directed above.



2 1/4 cups flour

1 1/4 cups sugar

pinch salt

3 eggs, lightly beaten

1 Tbsp. Oil

1/4 tsp. almond extract

finely grated zest of 1 orange

1/2 cup chopped almonds

2 tsp. baking powder

Preheat oven to 350 F. Grease and flour cookie sheet. In a large bowl, sift the flour, sugar. baking powder and salt. Make a well in the center of the mixture; add the

remaining ingredients and mix well. Divide the dough in halt. Shape each half into flat-bottomed cylinders (1-inch high x 2 1/2-inches wide x 8-inches long). bake 30-35 minutes or until brown on top. Remove from oven and cool slightly. Cut into 3/4-inch slices. Return to oven with cut side down for 15 minutes or until slices are brown.

Remove from oven and cool on racks.


APACHE DIP     Back to Top

1 9" Apache loaf

1 16 oz. pkg. sharp cheddar cheese, grated

1 8oz. pkg. cream cheese

1 8oz. container sour cream

1/2 c. minced green onion

1 tsp. Worcestershire sauce

2 4oz. cans green chiles

1 c. chopped ham

Cut top off of Apache bread and scoop out inside; set aside. Mix all ingredients together; mixture will be very stiff. Put mixture into Apache bread. Replace top. Bake at 350 degrees for 1hr. 10min. Serve with reserved bread to use for dipping.



2 Tbls. water

1 envelope unflavored gelatin

1/2 cup sugar

1-1/4 cups cold water

3/4 cup evaporated milk

1 Tbls. almond extract

1 (15 oz.) can mandarin orange segments (drained)

1 (15 oz.) can pineapple tidbits (drained)

In a small bowl, combine 2 tablespoons water and gelatin; let stand 1 minute to soften. In a small saucepan, combine sugar, 1-1/4 cups water, milk and softened gelatin; cook

and stir over medium-high heat until mixture boils. Remove from heat; stir in almond extract. Pour mixture into ungreased 8-inch square baking dish. Refrigerate about 2

hours or until mixture is set. To serve, cut pudding into 16 squares. Spoon orange segments and pineapple into 8 small bowls; top each with two pudding squares.

Makes 8 servings.



2 cups Self-Rising or All-purpose Flour

Milk for Batter

1 Egg, lightly beaten

3 Potatoes, peeled and grated

1/2 cup cooked Peas

1 Carrot, grated

1 cup Cabbage, finely shredded

1/2 cup cooked Broccoli

Oil for frying

Salt and Pepper to taste

Barbecue or Chili Sauce (to taste)

Mix enough milk with the flour to form a batter that is not too runny and not too thick. Add the egg, and blend the mixture again. Add the grated potatoes, peas, grated carrot, cabbage, and broccoli to the batter, and blend well with a wooden spoon.

Warm the oil in a heavy skillet over medium-high heat until hot. Fry spoonfuls of the vegetable mixture to form patties. Turn when lightly brown.

Vegetable patties are cooked through when no liquid is coming out of them any more.

Drain on paper after cooking. Season with salt and pepper to taste. Serve warm with barbecue or chili sauce on the side.


AVOCADO SALSA     Back to Top

Servings: 4


1 ripe California Avocado, diced

1 tomato, diced

1/2 cup corn kernels

Juice from 1 lime

2 tablespoons chopped cilantro or to taste


Ground black pepper

Ground red cayenne pepper (optional)

Minced jalapeno peppers (optional)

Combine avocado, tomato, corn, lime juice, and cilantro. Toss together gently. Season to taste with salt and pepper. For a spicier salsa, season with cayenne or minced jalapenos.



Servings: 12

15 Ripe medium California Avocados, seeded and peeled

1 Large onion, chopped

3 Garlic cloves, crushed

2 Tomatoes, diced

1 lb Monterey Jack cheese, grated

5 Green chilies, diced

1 cup Fresh cilantro, finely chopped

1/2 cup Fresh lime juice

1 tbsp Lawry's seasoned salt

In a large mixing bowl, coarsely mash avocados, leaving some chunks. Add remaining ingredients and mix to blend. Note: To store Guacamole, place a piece of plastic wrap directly on the surface of the Guacamole and refrigerate.


BISCOTTI TIPS     Back to Top

I cook a lot and I always thought Biscotti would be difficult. They aren't. Following are several Biscotti recipes that I have tried except for the anise variation because I don't like anise - they all work well. They make great gifts, particularly if you dip a few in chocolate or white chocolate depending on the flavor. Walnuts, macadamia nuts and pecans can be toasted and used to replace the almonds, then omit the almond extract and add an extra teaspoon of vanilla extract. Biscotti directions sound complicated,

but they really are easy. Add a little extra liquid, a tablespoon at a time, if the dough is crumbly to the point where you can't make a log of it hold together. I also recommend baking them on an "airbake" or foil lined cookie sheet. If you are interested in more exotic Biscotti recipes there are thousands on the internet.



Preheat oven to 350 degrees

Basic Ingredients for *any* of the recipes*

3/4 C whole and un-blanched almonds 1/4 pound butter

3/4 C sugar 2 eggs

2 1/4 C flour 1 1/2 t baking powder

1/4 t salt

For Orange Biscotti

Zest from 1 orange, grated or minced 2 T orange liqueur, or 1 T orange


1 1/2 t cinnamon

For Anise Biscotti

2 - 3 t crushed anise seeds

For Lemon Biscotti

Zest from 1 lemon, grated or minced 1 T lemon extract, or 1 T lemon juice

Procedures for all recipes:

Toast the almonds until golden, then chop by hand into 1/4 inch chunks.

*Reduce oven heat to *325* degrees* Cream the butter until light, add the sugar and beat till smooth and creamy. Beat in eggs until the mixture is smooth. Add the (orange, anise, lemon) specific ingredients. Sift in the flour, baking powder and salt, beat until just mixed. Stir in the almonds. On a floured board, divide the dough in half and roll each half into a long roll about 1 1/2 inches in diameter and about 10 inches long. Set the rolls on a baking sheet at least 3 inches apart, bake in the top third of the oven

(*325*) for about 25 minutes, or until they are set and lightly browned on top. Cool the rolls for 5 minutes or so, then slice diagonally into 1/2 inch thick slices. Lay the slices flat on the baking sheet and return to the oven for another 10 minutes. Turn the slices over and bake for another 10 minutes. Cool on a rack, and keep in a tightly covered tin - they keep for months.



1/2 cup whole almonds toasted 1/3 cup butter

3/4 cup sugar 2 eggs

1 tsp vanilla extract 1/4 tsp almond extract

2 tsp grated orange zest 2 1/4 cups all-purpose flour

1 1/2 tsp baking powder 1/8 tsp nutmeg

1/4 tsp salt

In a mixing bowl cream butter and sugar until light and fluffy. Beat in eggs, vanilla, almond extract and orange zest. In a bowl combine the flour, baking powder, nutmeg and salt. Add to the creamed mixture, mixing until blended. Cut almonds into halves or thirds and fold in mix. Divide dough in half. Place on a greased and floured baking sheet and form into two logs about 1/2 inch thick, 1 1/2 inches wide and 12 inches long, spacing them at least 2 inches. Bake in the middle of a preheated 325 F oven for 25 minutes or until golden brown. Transfer from the baking sheet to a rack. Let cool 5

minutes. Place on a cutting board and with a serrated knife slice diagonally at 45 degree angle about 1/2 inch thick. Lay the slices flat on the baking sheet and return to the oven for 10 minutes, turning them over once, to dry slightly. Let cool on a rack. Store in a tightly covered container. Makes 3 dozen.


BISCOTTI     Back to Top

2 cups flour

2 teaspoons baking powder

2 teaspoons anise seed -- crushed (I leave this out)

1 teaspoon lemon peel -- finely shredded

1/4 cup butter

1/2 cup sugar

2 whole eggs

Spray a large baking sheet with nonstick spray coating; set aside. In a

mixing bowl stir together flour, baking powder, anise seed, and lemon peel.

Set aside. In a small mixer bowl beat margarine with an electric mixer on

medium speed till softened. Add sugar; beat till fluffy. Add eggs; beat

well. Stir in flour mixture. On waxed paper shape dough into two

12-inch-long logs. Place on prepared baking sheet; flatten logs slightly.

Bake @ 375` oven for 15 to 20 minutes or till lightly browned. Cool

completely on wire racks (about 1 hour). Cut each log into 1/2-inch slices.

Arrange slices, one cut side down, on the baking sheet. Bake in a 300° oven

for 10 minutes. Turn over; bake 5 to 10 minutes longer or till crisp and

dry. Cool completely on wire racks. Yield: 48.



1/2 cup salad oil

1/3 cup white wine vinegar or vinegar

1 tablespoon sugar

2 teaspoons snipped fresh thyme, oregano, or basil; or 1/2 teaspoon

dried thyme, oregano, or basil, crushed

1/2 teaspoon paprika

1/4 teaspoon dry mustard or 1 teaspoon Dijon-style mustard

1/8 teaspoon pepper

In a screw-top jar mix oil, vinegar, sugar, herb, paprika, mustard, and pepper. Cover; shake well. Store in the refrigerator for up to 2 weeks. Shake before serving.

Red Pepper Vinaigrette: Prepare the vinaigrette as directed, except omit the herb and add a dash ground red pepper.

Parmesan Vinaigrette: Prepare the vinaigrette as directed, except use oregano for the herb. Add 2 tablespoons grated Parmesan cheese, 1/4 teaspoon celery seed, and 1 clove garlic, minced.

Red Wine Vinaigrette: Prepare the vinaigrette as directed, except decrease the vinegar to 3 tablespoons. Use 1 teaspoon each of fresh thyme and oregano for the herb. Add 2 tablespoons dry red wine and 1 clove garlic, minced.

Garlic Vinaigrette: Prepare the vinaigrette as directed, except omit the herb and paprika. Add 2 large cloves garlic, minced. Makes 3/4 cup



2 teaspoons ground coriander

1 teaspoon ground cardamom

1 teaspoon ground cayenne pepper

1 teaspoon ground cumin

1 teaspoon turmeric

1 teaspoon freshly ground black pepper

2 teaspoons salt, plus more to taste

4 pounds beef shanks, cut 1 1/2 to 2 inches thick

3 tablespoons peanut oil

3 cups chopped onions

2 carrots cut into 1/4-inch dice

4 garlic cloves, minced

2 tablespoon minced fresh ginger

2 cups low-sodium chicken stock

1 1/2 cups unsweetened coconut milk

1 stalk lemongrass, tough outer part removed, tender center very thinly sliced

OR 1 tablespoon thinly sliced lime zest

3 bay leaves

1 cup chopped fresh cilantro for garnish

1/4 cup chopped fresh mint for garnish (opt) OR equivalent chopped fresh basil

Combine spices, pepper and salt and sprinkle over all surfaces of meat. You may do this a day ahead and wrap and refrigerate meat. Save any excess spice mixture. Set aside. Preheat oven to 325 degrees. Add 1 tablespoon oil to Dutch oven or large, heavy roasting pan and place over medium heat. Add onions, carrots, garlic and ginger and cook, stirring, until vegetables are soft but not browned, about 10 minutes. Remove vegetables with a slotted spoon and set aside. Add remaining peanut oil to pan and increase heat to medium-high. Add meat and brown well on all sides for 5-7 minutes. Brown meat in batches if pan is too small. Remove shanks as they are done and set aside. Pour off excess fat from pan. Reduce heat to medium. Add 1 cup stock to pan and scrape up browned bits from bottom of pan. Add lemongrass, bay leaves, remaining spice rub, remaining stock and coconut milk and bring to boil. Return vegetables and meat to pan. Cover pan; bring to boil and place it in preheated oven. The shanks should braise until meat is tender and pulling away from bone, 2 1/2 to 3 1/2 hours. Check shanks from time to time to assure they are not sticking to bottom of the pan and that liquid has not evaporated. Add more stock or water if needed. When meat is tender, remove it to warm platter and cover loosely with foil. Remove bay leaves and discard. Degrease braising liquid if necessary and reduce it over high heat to thicken slightly. Serve meat over jasmine rice or noodles. Ladle ample sauce over all and garnish with cilantro and optional mint or fresh basil. Serves 6 - 8



3/4 cup shortening

1 cup sugar

1/4 cup molasses

1 egg

2 teaspoons baking soda

2 cups all-purpose flour

1/2 teaspoon cloves

1/2 teaspoon ginger

1 teaspoon cinnamon

1/2 teaspoon salt

Melt shortening in a 3-quart saucepan over low heat. Remove from heat and let cool. Add sugar, molasses and egg. Beat well. Sift together rest of the ingredients and add to molasses mixture. Mix well and chill.

Form into 1-inch balls. Roll in granulated sugar and place on greased cookie sheet, 2 inches apart. Bake at 375 degrees for 8 to 10 minutes. Let stand 1 minute. Remove to wire rack to cool.



2 whole large chicken breast, skinned, boned, and halved

1 beaten egg

1/4 cup corn starch

1/4 cup all-purpose flour

cooking oil for deep frying

1 cup chicken broth

2 tablespoons sugar

1 tablespoon cornstarch

1 lemon, thinly sliced

3 green onions, bias sliced into 1-inch pieces

1 tablespoon cooking oil

shredded lettuce

Cut chicken into 1-inch pieces. Combine egg, 1/4 cup cornstarch, flour, 1/4 cup water, and 1/2 teaspoon salt. Dip chicken in egg mixture. Fry, 5 or 6 pieces at a time, in deep hot oil(365°) 5 or 6 minutes. Drain; keep warm. Combine the broth, sugar, and 1 tablespoon cornstarch. In a wok stir-fry lemon and onions in hot oil 1 minute. Add broth mixture. Cook and stir till bubbly; cook 2 minutes. Toss with chicken. Spoon over lettuce. Serves 4


CHILI BLANCO     Back to Top

Marcus Sherman's

6 cloves garlic, minced

3 medium onions, chopped

3 fresh chile peppers, sliced (any kind, depending on how much heat wanted)

4-6 chicken breast halves, cubed

4 cans green chiles

4 cans small white beans, drained

6 cups chicken stock (approx. -- enough to cover ingredients in pot, or

can be adjusted for thicker or thinner consistency)

1 tablespoon cumin (or more to taste)

Brown chicken with onions, fresh peppers, garlic, and one-half the cumin.

When chicken is browned and onions are soft, add canned green chiles, beans,

and stock. Add more cumin to taste and simmer for at least 20 minutes (the

longer the better).


Serves 6-8 as part of a multicourse mea


1/2 cup red wine

2 tablespoons sugar

2 pounds pork shoulder butt (Boston butt) OR pork blade roast (blade end pork loin roast) cut into 2-3 inch chunks and trimmed of external fat

1 medium onion, coarsely chopped

4 large garlic cloves

2 2-inch pieces fresh ginger, peeled and sliced

1/2 cup soy sauce

6 star anise

10 green onions

1 cup water

Add 3 tablespoons of wine and the sugar to heavy-bottomed pot or Dutch oven and heat over medium-high. Cook and shake pot until sugar caramelizes and turns a reddish-brown color. Adjust heat so the sugar does not burn. Immediately add pork, onion, garlic and ginger and stir until meat is well-coated with caramel. Add remaining wine, soy sauce and star anise. Add 7 of the green onions whole. Finely chop remaining 3 and set aside to use as garnish. Stir pot well, making sure to scrape up browned bits from the bottom of the pan. Regulate heat to cook mixture at slow boil for 10 minutes. Stir from time to time.

Add 1 cup water and reduce heat to simmer. Cover and cook 1 hour, or until meat is quite tender. Degrease surface of juices and spoon meat and liquid into shallow serving bowl. Garnish with chopped green onions.



2/3 cup sugar

1/2 cup vegetable oil

1 Tbsp grated orange peel

1 1/2 tsp vanilla

2 eggs

2 1/2 cup all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

4 oz semisweet chocolate, melted

Grated orange peel, if desired

Heat oven to 350 degrees. Beat sugar, oil, 1 T orange peel, vanilla and eggs in large bowl. Stir in flour, baking powder, baking soda and salt. Knead dough on lightly floured surface until smooth. Shape half of dough at a time into rectangle, 10x3 inches, on ungreased cookie sheet. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet for 15 minutes. Cut crosswise into 1/2 inch slices. Place slices, cut side down, on cookie sheet. Bake about 15 minutes, turning once, until crisp and light brown. Immediately remove from cookie sheet. Cool completely on wire

rack. Dip one end of each cookie into melted chocolate; sprinkle with orange peel. Place

on waxed paper until chocolate is firm. Makes about 3 dozen.



Vegetable oil

1 (6 oz) pkg semisweet chocolate morsels

1 envelope unflavored gelatin

1 cup sugar, divided

6 eggs, separated

1/2 cup milk

1/4 cup water

1 tsp peppermint extract

1 cup whipping cream, whipped

Cut a piece of aluminum foil long enough to fit around a 1-quart soufflé dish, allowing a 1-inch overlap. Fold aluminum foil lengthwise into thirds. Lightly oil one side of foil. Wrap around dish, oiled side touching dish, allowing foil to extend 2 inches above rim to form a collar. Secure with cellophane tape. Place chocolate morsels in container of electric blender; blend at high speed 15 seconds or until finely chopped. (Do not over process.) Set aside. Combine gelatin and 1/2 cup sugar in top of double boiler. Cobine egg yolks, milk, and water; beat well. Pour egg yolk mixture into gelatin; stir to dissolve gelatin. Bring water to a boil in bottom of double boiler. Reduce heat to low; cook, stirring constantly, until mixture thickens and coats a metal spoon. Pour into a large mixing bowl. Cool to room temperature (15 to 20 minutes); stir in peppermint. Beat egg whites (at room temperature) until foamy. Gradually add remaining sugar, 1 tbs at a time, beating until stiff peaks form. Reserve 1 tbs chocolate; fold remaining chocolate and whipped cream into custard. Fold egg whites into custard. Pour into soufflé dish; sprinkle with reserved chocolate. Chill until firm. Remove collar to serve. serves 6 to 8

(if you have concerns about using raw eggs, do not make this recipe)



Servings: 4

4 California avocados, seeded and peeled

2 tbsp lemon juice

1 clove garlic, crushed

1 tomato, finely chopped

1/4 cup finely chopped onion

1/4 teaspoon ground cumin

3 5o 4 drops hot pepper sauce

Tortilla chips

Using a fork, coarsely mash avocado with lemon juice and garlic. Stir in remaining ingredient to blend. Garnish as desired and serve with tortilla chips.



You do not need to own a bread maker to use recipes written for bread makers. A good guide to follow is your favorite standard bread recipe. Sit down and compare the list of ingredients to a bread maker recipe. You will see that the ingredient lists are very similar. If you put the ingredients together in approximately the following sequence, adjusting for altitude and personal preferences, you will soon have a warm, wonderfully fragrant loaf of bread!

1- Heat liquid to approximately 110 degrees F (luke warm), and mix in a small bowl with salt, sweetener and yeast.

2- Place any other wet ingredients (fat, milk, yogurt, sour cream, etc.) in the bottom of a large mixing bowl. Add yeast mixture to these ingredients and mix well with a wire whisk.

3- Begin to add dry ingredients, one cup at a time, until mixture is thick enough to turn onto a floured surface, where you can finish adding dry ingredients by kneading them in by hand.

4- Knead dough for approximately ten minutes, and then place into a greased bowl, and let rise until doubled (about 30 - 45 minutes) in a warm, draft free area.

5- Punch down, and shape into a loaf. Place loaf into a greased bread pan, cover, and let rise until doubled again, in a warm, draft free area.

6- Bake at 350 - 400 degrees F, approximately 30 minutes or until loaf is golden brown and sounds hollow when tapped with a spoon.


COUNTRY CHILI     Back to Top

1 large Onion -- chopped

1 clove Garlic -- chopped

1 tablespoon Butter or Margarine -- melted

1 teaspoon Salt

1 teaspoon Whole Basil -- dried

1 teaspoon Chili Powder

1/2 teaspoon Whole Oregano -- dried

1/2 teaspoon Whole Thyme -- dried

1/4 teaspoon Black Pepper

16 ounces Canned Tomatoes -- undrained and -- chopped

8 ounces Red Kidney Beans -- undrained

Sauté onion and garlic in butter in a large saucepan until tender. Add salt, basil, chili powder, oregano, thyme, and pepper, stirring well. Stir in tomatoes and beans. Simmer, uncovered, 10 to 15 minutes. Serve hot.


COWBOY PUDDING     Back to Top

1 1/2 cups brown sugar

1 1/2 cups hot water

1 cup flour

1 tsp baking powder

1/4 tsp salt

1/4 cup sugar

1/2 cup milk

1/4 cup melted margarine

1/2 tsp vanilla

1/2 cup sliced dates

1/4 cup chopped nuts

Combine brown sugar and hot water and stir to dissolve sugar. Heat to boiling and pour into 1 1/2 quart baking dish. Combine dry ingredients, gradually add melted butter and milk to make smooth batter. Add Vanilla, dates and nuts. Drop batter from spoon into hot syrup. Bake at 375F for about forty minutes.



This compote can be used as a condiment or as a stand-alone dessert. Pears can be substituted for peaches:

1 1/2 cups water

1/2 cup sugar

1 tablespoon grated orange peel

1 tablespoon grated fresh ginger

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 cups fresh cranberries

1/2 cup golden raisins

8 dried apricot halves

One 16-ounce can sliced peaches, drained

In a medium saucepan, combine the water, sugar, orange peel, ginger, cinnamon and nutmeg. Bring to a boil. Stir in cranberries, raisins and apricots. Reduce the heat and simmer, uncovered for 15 minutes or until the cranberries pop and the sauce begins to thicken. Place the peaches in a medium-sized glass bowl. Pour the hot cranberry mixture over the peaches and gently stir until just combined. Cover and refrigerate for at least 4 hours before serving, or overnight. Makes 8 servings.


"If you keep these croutons in a tightly closed container in the refrigerator, you can add new ones to the batch indefinitely..."

1 cup cubed day-old bread or rolls

2 tablespoons butter, melted

1 teaspoon seasoning : either onion salt, garlic salt, grated cheese, paprika, thyme,

poultry seasoning or tarragon

1. Preheat oven to 250 degrees.

2. Stir the seasoning of you choice into the melted butter.

3. Toss the flavored butter with the cube bread, making sure each piece is coated. Place in shallow baking dish.

4. Bake for 10 to 15 minutes, shaking the pan at least once during cooking to ensure that all the bread is crisp and lightly browned.

5. Store in a covered container in the refrigerator for up to 2 months, and replenish with a different version if desired, shaking to mix the flavors. Yield: 8 oz



1 can (16-ounce) refried beans

1/2 pint of your favorite salsa

1 teaspoon cumin

1/2 teaspoon garlic powder

16 ounces sour cream (don't use lowfat)

1 package (1.25 ounce) dried taco seasoning

1 bunch green onions, coarsely chopped

2 medium ripe tomatoes, chopped

2 cups shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 First (bottom) layer: mix together beans, salsa, cumin, and garlic powder, and spread on large, flat serving dish as a thin layer, maybe 1/2 inch thick.

2 Second (middle) layer: mix together sour cream and taco seasoning, and spread over bean layer.

3 Third (top) layer: sprinkle the cheese on first, then top with chopped tomatoes and green onions.

4 Cover with plastic wrap, and chill for about an hour. Serve cold with tortilla chips.

Makes 1 3-layer dish


2 lbs. hamburger

2 green bell peppers

2 med. onions

1 bunch green onions

3 large tomatoes

2 lbs. Velveeta cheese

2 pkg. taco seasoning

2 c. cold water

4 jalepeno peppers

round tortilla chips

Coarsely chop bell peppers and onions. Brown with hamburger in Dutch oven. Drain grease. Add water and taco seasoning into hamburger mixture. Simmer 10 minutes. Add Velveeta cheese and simmer until melted. Add chipped tomatoes, chopped green onions and chopped jalapenos. Stir thoroughly until heated through. Serve hot with tortilla chips to dip. *I usually leave out the jalapenos and serve this with Apache bread. The bread is available at our local grocery here, but you could use Hawaiian bread. I mix this up as instructed and then put it into the Apache bread that I have scooped out

and I use the bread "insides" to dip.



2 cups All Purpose Flour

1 cup sugar

1/3 cup warm water

2 scant Tablespoons dry yeast or 2 small packages of yeast

Sprinkle 1 Tablespoon sugar over warm water, sprinkle yeast over this and let stand for 10 minutes, until bubbly.

Mix milk, sugar, flour and yeast mixture. Cover loosely and keep in a warm place for 1 day and one night. Store in refrigerator in a loosely covered container. Stir once a day for five days.

Now it is feeding time for Herman.

Remove starter from refrigerator and add:

1 cup all purpose flour

1 cup milk

1/2 cup sugar

Stir once a day for four more days, while storing in the refrigerator. Herman is ready to use on the tenth day.

When using this starter, remember to replenish by using the feeding amounts

to keep it going. Herman will continue to work if you take care of it as directed above.



[This is a recipe which your writer collected. It was apparently written by a person who cooks more by feel than by chemistry. The original person who collected it didn't quite

understand it either! I like it because it is interesting; however I don't guarantee that it will achieve the desired gastronomic results.]

Full Herman (starter)

1st day, blend together and stir till smooth.:

1 c. flour

1 c. milk

1/2 c. sugar

2nd day.......stir

3rd day.......stir

4th day.......stir

5th day, blend with starter, stir till smooth.:

1 c. flour

1 c. milk

1/2 c. sugar

6th day.......stir

7th day.......stir

8th day.......stir

9th day.......stir

10th day:

Measure 2 cups Herman out separately - 1 for you to start over, and one

to give to a friend.

Add to remaining Herman:

2 c. flour

1 1/2 tsp. cinnamon

1 tsp. salt

1/2 tsp. soda

1 c. sugar

2 eggs

2/3 c. oil

1 c. raisins

1 c. nuts

Sorry, that's all there is to the recipe. Old ones tend to be like that. No baking times /temps or pan sizes. I am pretty sure this makes a cake, but really never got around to trying it. Maybe some adventurous type person will, and would let me know. MIL is gone now, so can't ask her. She also hand wrote on the paper the following:


1 pkg. dry yeast

1 1/2 c. warm water

1 c. Herman starter

2 tsp. salt

2 tsp. sugar

5 1/2-6 c. flour

1/2 tsp. soda

400° 35-40 min.; 400°-15 - 375° 15-20. (Can't help on this either. I assume it is an alternate baking temp/time.) Just bake it till it is done- similar to other breads.



Servings: 1

2 slices squaw bread

1 oz. Mexican Mayonnaise (see below)

1 oz. lettuce

2 slices tomato

3 oz. turkey

2 oz. shredded cabbage mixed with favorite vinaigrette dressing

2 oz. Calavo Guacamole

Mexican Mayonnaise

1 tbsp. thick and chunky salsa

2 tbsp. mayonnaise

Spread bread with the Mexican Mayonnaise. Place the lettuce and tomatoes on one slice of bread. Top with turkey and Calavo guacamole. Top with second slice of bread.

Combine all ingredients with a wire whip. Store covered under refrigeration until needed.



3 ounces Monterey Jack Cheese -- shredded

1/4 cup Green Onions -- sliced, with tops

1 teaspoon Dill Weed

1 tablespoon Margarine

12 ounces Turkey Ham -- diced

2 1/2 tablespoons Flour

1/2 cup Milk, skim

1/2 cup Yogurt, skim milk

3 cups Potatoes -- cooked, thinly sliced

2 ounces Swiss Cheese -- shredded

Preheat oven to 325 degrees F. In a small bowl, toss together the shredded Monterey Jack cheese, onions and dill weed. Set aside. In a medium saucepan, melt margarine. Blend in flour using a wire whisk, then gradually mix in milk. Cook over medium heat, stirring constantly until thickened. Remove from heat and fold in the yogurt. In a 9 x 13 inch baking pan (or casserole dish), layer 1/3 of potatoes, 1/2 cheese mixture, 1/2 diced ham and 1/2 of yogurt mixture. Repeat, making the top layer the last 1/3 of the potatoes. Sprinkle Swiss cheese over top of casserole. Bake 30-35 minutes.



Serves 4


500g Minced Beef (2 lb. Lean Ground Beef)

1 medium Onion, chopped and divided

2 Tbs. fresh Parsley, chopped

Plain Bread Crumbs

100g Shaved Ham (4 oz.)

1 Tbs. Butter

1/2 tsp. mixed Herbs

1 tsp. Garlic Powder

1 tsp. Basil

225g Cheddar Cheese, grated (1 cup)

1 small can Tomato Puree

Combine the minced beef with half of the chopped onion, the parsley, and just enough bread crumbs to create a firm, consistent mixture that is readily rolled into meat balls.

Roll the meat mixture into about 12 to 14 balls. Wrap a piece of shaved ham around each meat ball and fasten it with a toothpick. As you work, place the ham-wrapped

meatballs in an oven-proof casserole dish. Bake the dish in a pre-heated oven at 180-C (350-F) degrees for 20 minutes, or until the meat is cooked through. Meanwhile, sauté the rest of the chopped onion in a small skillet with a dab of butter for about 3 to 5 minutes, or until softened. Remove the casserole from the oven and let the meatballs

cool a bit before removing the toothpicks. Pour the sautéed onions over the top of the meatballs. Sprinkle on the herb mixture, garlic powder, and basil. Smother the meatballs with the most of the grated cheddar cheese and pour on the tomato puree. Sprinkle the remaining grated cheddar cheese over the top of the tomato sauce and return the casserole to the oven for another 15 minutes, or until the sauce is heated through. Serve warm with mashed potatoes, carrots, peas, and corn.

HAMBURGER DIP     Back to Top

1 lb. ground beef

1/2 c. green pepper, chopped

1/4 c. onion, chopped

1 garlic clove, minced

1 1/2 tsp. oil

Brown hamburger, drain. Saute green pepper, onion and garlic in oil. Add hamburger and stir in remaining ingredients:

1/4 c. ketchup

1/4 c. tomato paste

1/2 tsp. oregano

1 tsp. salt

1/4 tsp. pepper

1/3 c. sugar

8 oz. cream cheese

Simmer 10 minutes, stir in 2 T grated Parmesan cheese. This recipe doesn't call for Velveeta, but it tastes like it has Velveeta in it. Might be interesting to substitute the cream cheese and Parmesan cheese with Velveeta. Great dip for tortilla chips or bread.



1/4 c Poppy seeds

2/3 c Milk

2 c Flour

1/2 c Sugar

1 tb Baking powder

1/2 ts Salt

1 Egg, beaten

1/3 c Oil, vegetable

1 Juice of 1/2 a lemon

Combine seeds and milk and set aside in saucepan; heat to boiling, remove from heat and let stand 20 minutes. Combine dry ingredients, make a well in center. Combine milk mixture, egg and oil. Add all at once to well in dry ingredients. Mix only until dry

ingredients are moistened. Fill greased or paper-lined muffin tins 2/3 full. Bake in preheated 450' oven 20-25 minutes. Makes 1 dozen. For mini- muffins tins, fill 3/4 full and bake 12-15 minutes. Makes 2-3 dozen "mini-muffins."

LITE BROCAMOLE     Back to Top

1 avocado, pitted and fruit scooped out

1 large head broccoli

2 tablespoons minced red onion

3 to 5 garlic cloves, minced

2 to 4 tablespoons lime juice

1 tablespoon hot pepper sauce, or to taste

1 to 2 tablespoons chopped fresh cilantro


1 Boil or steam broccoli until very soft.

2 In a large bowl, mash broccoli with avocado. Mix in onions, garlic, lime juice, hot pepper sauce, and cilantro until mixture resembles the consistency of mashed potatoes. Season to taste with salt. Makes 2 to 3 cups



For filling:

4 tablespoons butter

1/4 cup finely chopped onion

5 tablespoons flour

3 cups chicken broth

1 cup carrots, cut into 1/2-inch dice

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 teaspoon chopped fresh sage or 1/2 teaspoon dried

1 cup milk

1 cup fresh, or frozen, defrosted corn kernels

1 cup fresh or frozen and defrosted petite peas

2 cups cooked chicken

For potato crust:

2 1/2 pounds russet potatoes, peeled and cut in 1-inch cubes

5 tablespoons butter

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons chopped fresh chives

1/4 cup heavy cream

For filling: In 4-quart saucepan, melt butter and saute onion for 2 minutes, until it begins to soften. Add flour and whisk until it bubbles. Gradually whisk in broth, stirring until sauce is thick and smooth, about 3-5 minutes. Add carrots, salt, pepper and sage, stirring until sauce begins to simmer. Simmer 5 minutes. Add milk, corn, peas and chicken; simmer 3 minutes more. Pour filling into 3-quart casserole. Refrigerate until ready to bake.

For crust: Place potatoes in 4-quart saucepan with water to cover. Boil potatoes 15 to 20 minutes, until they are tender when pierced with knife. Drain potatoes and return them to hot pan. Shake pan over medium heat to dry potatoes. Add 4 tablespoons of the butter, salt, pepper and chives, mashing potatoes to desired degree of smoothness. Blend in cream, and stir to combine. Spread potatoes over chicken filling and dot with remaining 1 tablespoon butter. Preheat oven to 375 degrees. Bake pot pie for 30 to 40 minutes, until potatoes are golden. Serves 8


PARTY DIP     Back to Top

1 can (16 ounces) refried beans

1 can (4 ounces) chopped green chilies, drained

1 envelope (1 1/2 ounces) taco seasoning mix

2 California avocados, seeded and peeled

1 tablespoon lemon juice

taco sauce to taste

1 cup sour cream

shredded lettuce

1 tomato, chopped

ripe olives, sliced

shredded Cheddar cheese

tortilla chips


In a small bowl, mix together refried beans, chilies and taco seasoning mix spread over serving platter. Coarsely mash together avocados, lemon juice, and taco sauce spread over bean mixture. Top with sour cream and sprinkle lettuce, tomato, olives and cheese over all. Serve with tortilla chips. Serves 6


PASTA WALDORF     Back to Top

8 oz uncooked small shell pasta

2 red Delicious apples, unpeeled

1 rib celery

1/2 cup chopped pecans

1/2 cup raisins

1/3 cup nonfat lemon yogurt

1/3 cup reduced-calorie mayonnaise

Cook pasta according to package directions; drain. Rinse in cold water; drain again. Meanwhile core and dice apples. Chop celery. Combine pasta, apples, celery, pecans, raisins, yogurt, and mayonnaise in large bowl. Toss gently until blended. Season to taste with salt. Cover and chill 15 minutes. Serve over leaves of your favorite variety of lettuce. Yield: 6 side-dish servings.


2 cups milk

1/2 cup peanut butter

1 4-serving-size package cook-and-serve chocolate pudding mix

3 slightly beaten egg yolks

1 teaspoon vanilla

3 egg whites

Whipped cream

Chopped peanuts (optional)

In a medium saucepan combine milk, peanut butter, and pudding mix. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Place egg yolks in a large mixing bowl. Gradually stir chocolate mixture into the egg yolks. Stir in vanilla. Cover surface of mixture with plastic wrap. Cool mixture about 15 minutes.

In a medium mixing, bowl beat egg whites until stiff peaks form. Fold into partially cooled chocolate mixture. Spoon into 6 ungreased 6-ounce custard cups. Place cups in a 13x9x2-inch baking pan and place in the oven. Pour boiling water into baking pan to a depth of 1 inch.

Bake soufflés in a 350 degree F. oven for 30 minutes or until centers shake slightly. Serve hot or chilled with whipped cream and chopped peanuts, if desired. Servings: 6



6 ounces spicy sausage (Sicilian)

1/2 yellow onion, diced

1/2 cup heavy cream

1 Tbl. fresh basil, diced

8 ounces penne pasta, cooked and drained

3 Tbl. Parmesan cheese

Cook the sausage, in a heavy saute pan over medium heat for 4-5 min. or until almost done, add onions and cook until both are done. Add the cream and basil and cook for 2-3 min. Remove from heat. Add the cooked pasta to the sauce and toss. Sprinkle with Parmesan cheese. Serve with garlic bread.




1 tomato, finely diced

1/2 yellow onion, finely diced

1 fresh lime, juiced

1 tablespoon fresh cilantro, finely chopped

1/2 fresh jalapeno pepper, finely diced

salt and pepper to taste

4 (12 inch) flour tortillas

4 ounces chicken breasts, julienned

1/2 yellow onion, julienned

1 green bell pepper, julienned

2 tablespoons pico de gallo (see directions)

2 cloves garlic, minced

2 ounces Monterey Jack cheese, shredded

1/2 tablespoon olive oil

salt and pepper to taste

sour cream for garnish

pico de gallo for garnish

1 To Make Pico De Gallo: Combine the tomato, onion, fresh lime juice, fresh cilantro, fresh jalapeno and salt and pepper to taste. Mix all together.

2 In a large skillet (cast iron if possible), heat 1/4 tablespoon of the olive oil. Add the chicken breast meat and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.

3 Put the remaining 1/4 tablespoon of olive oil in the hot skillet and saute the onion until tender. Add the green bell pepper and saute until tender. Add the minced garlic and saute until the aroma is strong; add the pico de gallo and the previously sauteed chicken breast meat. Stir all together. Set this mixture aside; keep warm.

4 Clean the skillet; heat one flour tortilla in it. Spread 1/2 of the shredded cheese on the tortilla and add the chicken mixture. Add the remaining cheese and top with the remaining tortilla. Flip and grill on the opposite side. Make sure both sides are equally grilled. Remove quesadilla from skillet and cut into quarters. Serve with sour cream and pico de gallo, if desired. Makes 2 servings



Although this compote calls for apricots, pears and cherries, any dried fruit could be substituted:

1 1/2 cups chardonnay or other white wine

2 cups cold water

4 tablespoons honey

2 teaspoons anise seed

Peel of one lemon, cut into long 1/2-inch strips

1/2 pound dried apricots

1/2 pound dried pears

1/2 pound dried cherries or raisins ( 3/4 cup)

In a large pot, combine wine, water, honey, anise and lemon peel strips and bring to a simmer over low heat. Add apricots and pears. If necessary, add more water to cover the fruit. Simmer, uncovered, for 5 minutes. Add cherries or raisins, cover and simmer for another 5 to 10 minutes, until the fruit is tender. Remove zest from pot. (The compote can be made up to 2 days ahead and refrigerated.) Serve hot, warm or cool with some of the liquid. Makes 8 servings.



1 pkg family size brownie mix

1 (8 oz) pkg cream cheese, softened

1/3 cup sugar

1 egg

1/2 tsp vanilla

Prepare brownie mix as directed on package. Combine softened cream cheese and sugar, mixing until well blended. Blend in egg and vanilla. Reserve 1/2 cup brownie batter; spread remaining batter onto bottom of greased 13- x 9-inch baking pan. Cover with cream cheese mixture; spoon on reserved batter. Cut through batter with knife several times for marble effect. Bake at 350 degrees F. for 35 to 40 minutes. Cool, cut into squares. Yield: about 20 servings.



1 (16 ounce) can fat-free refried beans

1/2 cup fat-free sour cream

1/2 cup fat-free creamy salad dressing e.g. Miracle Whip(tm)

1/2 (1.25 ounce) package taco seasoning mix

1/2 cup shredded sharp Cheddar cheese

1/2 head iceberg lettuce, chopped

1 large tomato, chopped

2 green onions, sliced

4 large pitted black olives, sliced

1/4 cup salsa

1 (16 ounce) bag round corn chips

1 Spread the refried beans on a large flat platter.

2 Wisk together the sour cream, creamy salad dressing and taco seasoning mix. Spread on top of beans and follow with a layer of cheese, lettuce, and a mixed layer of the tomato, green onions and olives.

3 Lightly dot the top with salsa and insert chips, standing up, around the edge of the dish. Use the chips to scoop into the dish and serve extra chips on the side. 5 srv



1 (16 oz) can red kidney beans, drained

3 hard cooked eggs, chopped

1 cup cooked regular rice

1/2 cup chopped sweet pickles

1/4 cup chopped green pepper

1/4 cup chopped onion

1/4 cup chopped celery

1/2 cup mayonnaise or salad dressing

Combine all ingredients; toss gently to mix. Cover and chill 1 to 2 hours. 4 to 6 srv



15 Ripe medium California Avocados, seeded, and peeled

4 Garlic cloves, crushed

1/3 cup Fresh lemon juice

1/2 cup Fresh cilantro, chopped

1 tbsp Salt

1/2 cup Sour cream

1/2 cup Mayonnaise

2 tsp Tabasco sauce

In a large mixing bowl, coarsely mash avocados, leaving some chinks. Add remaining ingredients and mix to blend. Note: To store Guacamole, place a piece of plastic wrap directly on the surface of the Guacamole and refrigerate. 12 servings


RICH ROLLS     Back to Top

1 cup milk - scalded

1/3 cup butter or margarine

1/2 cup sugar (can add little more if you wish)

1 1/2 tsp. salt

2 pkg. yeast

1/4 cup lukewarm water

about 5 cups all-purpose flour

2 beaten eggs

a little vanilla

Combine milk, butter, sugar, and salt. Cool to lukewarm. Soften yeast in water. Stir and combine with milk mixture; add about 3 cups flour. Add eggs and vanilla. Beat well. Add enough of remaining flour to make a soft dough. Mix thoroughly. Turn out on a lightly floured surface and knead about 10 minutes or until smooth and satiny. Place in warm greased bowl. Brush surface lightly with melted butter. Cover and let rise about two hours or until double in bulk. Shape into rolls by rolling out into a rectangle. Spread softened butter on dough. Sprinkle with cinnamon and sugar. Roll as for jelly roll. Slice into about 1 inch pieces and lay on sides on greased pan. Let rise half to one hour. Bake 15-20 minutes at 375. Watch closely for bottom burning. Sugar will cause to burn faster on bottoms.

For glaze: Mix a very small amount of milk (1 tsp. to 1 Tbsp.) with powdered sugar until EXTREMELY stiff. Drizzle or spread on hot rolls. Will melt and run down sides, etc.



4 Tbs. (1/4 cup) Olive Oil

6 cloves Garlic, chopped

1 lb. cleaned Shrimp

1/2 lb. Scallops

15-oz. can Chicken Broth

1 cup White Wine

1/4 cup Worcestershire Sauce

Juice of l Lemon

Juice of l Lime

4 Tbs. (1/4 cup) fresh Parsley, chopped

1/4 tsp. Tarragon

1/4 tsp. Cayenne Pepper, or to taste

1 tsp. Lemon Seasoning

Warm the olive oil in a wok or a deep, heavy skillet. Sauté the chopped garlic in the warm oil until soft, stirring frequently. Add the shrimp and scallops to the garlic oil and sauté gently for about 3 minutes, or until the seafood is opaque. Remove the sautéed shrimp and scallops from the wok or skillet, and set aside. Add the chicken broth, white wine, Worcestershire sauce, lime and lemon juices, parsley, tarragon, cayenne pepper, and lemon seasoning to the same wok or skillet. Let the mixture simmer for a few minutes and then adjust the seasonings to your taste. Return the shrimp and scallops to the hot broth just a few minutes before you are ready to serve. Ladle into flat soup bowls and serve with the best Italian bread you can find for dunking in the broth. Serves 4 to 6



6 oz uncooked fusilli (pasta twists)

2 cloves garlic, finely chopped

1/4 tsp crushed red pepper

12 oz medium shrimp, peeled and deveined

2 cups snow peas

1 (8 oz) can sliced water chestnuts, drained

1/3 cup sliced green onions

3 tbs lime juice

2 tbs chopped fresh cilantro

2 tbs olive oil

1 tbs reduced sodium soy sauce

1/4 tsp cumin

Cook pasta according to package directions, omitting salt; drain. Set aside. Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Add garlic and red pepper; stir-fry 1 minute. Add shrimp; stir-fry 5 minutes or until shrimp are opaque. Remove shrimp from skillet. Add snow peas and 2 tbs water to skillet; cook, covered, 1 minute. Uncover; cook and stir 2 minutes or until snow peas are crisp-tender. Remove snow peas from skillet. Combine pasta, shrimp, snow peas, water chestnuts, and onions in large bowl. Blend lime juice, cilantro, oil, soy sauce, and cumin in small

bowl. Drizzle over pasta mixture; toss to coat. Yield: 6 servings.



1 lb. Spaghetti

3 Tbs. Olive Oil

2 cloves Garlic, peeled and crushed

1/2 lb. Bacon, cut into 1-inch pieces

3 large Eggs

1/4 cup Romano Cheese, grated

1/4 cup Parmesan Cheese, grated

1 tsp. freshly ground Black Pepper

2 Tbs. fresh Parsley, chopped

Bring a large pot of lightly salted water to a boil and cook the spaghetti as directed on the manufacturer's packaging. Meanwhile, warm the oil in a large skillet over medium heat. When the oil is hot, add the garlic and sauté, stirring constantly, until the garlic is golden (usually about 3 minutes). Remove the garlic from the olive oil; discard the garlic. Add the bacon to the now-garlic-flavored oil in the skillet and cook, stirring frequently, until it just begins to brown (about 5 minutes). Remove from heat and set aside. Put the eggs in a large serving bowl and whisk them lightly. Whisk in the cheeses and the pepper. When the pasta is cooked, drain it but leave a little water clinging to the noodles. Add the hot noodles to the bowl with the eggs and cheese,

and toss well until all the noodles are coated. Reheat the bacon and add it to the pasta along with the parsley. Toss again, serve warm, and enjoy. Serves 4


SPICED PEARS     Back to Top

Three 16-ounce cans sliced pears in syrup

1 cup firmly packed brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon allspice

1/4 cup lemon or orange juice

Drain syrup from pears and reserve 1 cup syrup. Mix syrup with brown sugar, spices and fruit juice. Add pears and mix gently, covering pears with syrup. Let stand overnight in refrigerator, preferably 2 days. Makes 12 servings.

SPINACH DIP     Back to Top

1 (10 ounce) package frozen chopped spinach, thawed

1 cup minced onion

2 cloves garlic, minced

1 cup minced carrot, red bell pepper, or cucumber

1/2 cup sour cream

1/2 cup mayonnaise

1 teaspoon ground cumin

1/2 teaspoon salt

1 Squeeze the water out of the spinach, and place the spinach into a mixing bowl. Stir in the onion, garlic, vegetables, sour cream, mayonnaise, and cumin. Season with salt and pepper. Let the dip stand at room temp for 1/2 hour for the flavors to mix, and stir again before serving. This dip keeps well in the fridge, covered, for up to 1 week. 3 - 5 cups



(Used to make toothpaste)

"This basic tooth powder recipe given here works very, very well to keep your teeth bright and clean. It is as old as all of your grandmothers, of course, and there are numerous variations...Do not add salt to the basic recipe if you even suspect you have a allergy to salt."

2 tablespoons lemon or orange rind, dried

1/4 cup baking soda

2 teaspoons salt

Place the orange or lemon rind in a blender or food processor and grind until the peel is a fine powder. Add baking soda and salt and process for a few seconds more, or until you have a fine powder. You can also use a mortar and pestle to grind the rind and salts together.

To Use:

Store the powder in a large salt shaker and shake directly onto your wet tooth brush, or keep the powder in a airtight tin and dip your moistened toothbrush into the mix. Brush thoroughly and rinse well.



1 teaspoon Super-white Tooth Powder

1/4 teaspoon hydrogen peroxide

Brush your teeth with the mixture, but be careful to rinse and spit out rather than swallow any of the peroxide because it could make you sick if you drank a lot of it. It will taste crummy enough, so you won't be tempted. This solution is very healing to gums and teeth, and my sister's dentist says that it keeps plaque from forming.



"This is a dandy homemade recipe to try if you have small children who are reluctant to brush"

1 teaspoon Super-white Tooth Powder

2. 1/4 teaspoon crushed ripe strawberries

Mix strawberries and powder into a paste and brush as usual. This is a much sweeter tasting toothpaste than the other mixture, and it also whitens teeth over time. 4 0z



1 quart milk

1/2 cup rice

2/3 cup sugar

4 tablespoons butter

2 eggs, slightly beaten

Put rice and milk in top of double boiler. Cook over simmering water for 1 to 1 1/2 hours or until rice is tender. Add butter and sugar and cook about 15 minutes longer. Add the beaten eggs; stir and remove from water at once. Pour in bowl and sprinkle top with nutmeg and cinnamon. Chill thoroughly before serving. Tip: Recipe can be doubled if your double boiler is large enough.



2 lbs boneless round steak

1/4 cup all-purpose flour

1/4 tsp salt

1/4 tsp celery salt

1/4 tsp ground black pepper

3 tbs vegetable oil

1 medium onion, minced

1 (4 oz) can mushroom pieces, undrained

2/3 cup water

1/2 cup dairy sour cream

Trim excess fat from steak. Pound steak to 1/4-inch thickness; cut into serving size pieces. Combine flour, salt, celery salt, and pepper. Dredge steak in flour mixture; reserve excess flour mixture. Brown steak in hot oil in large skillet. Add onion and mushrooms; sprinkle with reserved flour mixture; add water, and bring to a boil. Reduce heat and simmer, covered, about 50 to 60 minutes, stirring occasionally. Stir in sour cream. Yield: 6 to 8 servings.


TACO DIP     Back to Top

3 (16 ounce) cans vegetarian refried beans

1 (16 ounce) container sour cream

1 (1.4 ounce) package taco seasoning

1 (20 ounce) jar salsa

1/2 head iceberg lettuce, chopped

2 medium tomatoes, chopped

1 medium onion, chopped

3/4 cup chopped olives

8 to 12 ounces shredded Cheddar cheese

1 Place the beans in the bottom of one 9x13 inch clear glass dish.

2 In a medium bowl combine the sour cream with the taco seasoning. Spread mixture over the beans. Spread the salsa over the top of the sour cream. Top the sour cream with a layer of lettuce, tomatoes, onions and olives. Sprinkle cheese over the top and serve. Makes 1 -9x13 inch pan


TAMAKIES     Back to Top

1 cup butter -- soft

1 1/3 cups sugar

1 teaspoon baking powder

1 teaspoon vanilla (or almond extract)

4 cups flour

4 whole eggs

1 cup walnuts -- finely chopped (or almonds)


Heat oven to 350`. Grease 2 cookie sheets. Cream butter; add sugar and beat until light and fluffy. Add baking powder and vanilla. Add flour alternately with eggs. Mix well. Stir in nuts. Divide dough into quarters. Place 2 pieces on each cookie sheet. Pat each piece into a 15x1 1/2" strip. Bake 30 to 35 minutes or until lightly browned. Remove from oven. Cut each strip diagonally into 3/4" slices. Place cut side down on cookie sheet; sprinkle with cinnamon/sugar bake another 5 minutes. Cool on wire racks. Yield: 72 cookies.



3/4 cup Sugar -- (brown or white)

2 cups Flour

1/2 teaspoon Salt

1 teaspoon Baking Soda

2 teaspoons Baking Powder

2 Eggs

1 cup Vegetable Oil -- (can use applesauce)

1 1/2 cups Milk, 2% lowfat

Stir together first 5 ingredients in a large mixing bowl. Add last three ingredients and beat until mixed well. Prepare a 9 x 13 inch baking pan with non-stick spray or by greasing lightly and sprinkling with flour. Pour batter into pan, and bake at 350 degrees F for 30 minutes.


Add the following ingredients to change the flavor of the cake- mix and bake

as directed above.

Banana Chocolate Chip:

1/2 cup mashed Banana

1 cup Chocolate Chips

1/2 cup Milk

Date Nut Cake:

1 cup Brown Sugar (can use white for different flavor)

1 cup chopped Dates

1 cup chopped Nuts

Strawberry Cake:

1 3 oz. package Strawberry Jell-O

1/2 cup Milk

10 oz. frozen Strawberries, thawed and drained

Beat well, then blend in berries. For heart shape cake, bake 1/2 the batter in an 8 inch square pan and 1/2 in 8 inch round. Place the square one like a diamond, cut the round one in half and place each half on the top sides to form a heart. Frost sides before putting together. (This will work for Raspberries also).

Pineapple Orange Cake:

1 3 oz. package Orange Jell-O

1 1/2 cups crushed, undrained Pineapple (no milk)

(You can try any flavor Jell-O with the basic recipe for a special change of

flavor. It is best to use white sugar when adding Jell-O)

Pineapple Upside Down Cake:

Use basic recipe, in addition to the following topping-

1 cup Brown Sugar

1/2 cup Butter or Margarine

Mix, and spread evenly on bottom of pan. Place pineapple slices on it, and if you desire, also place 1/2 maraschino cherry in center of each pineapple slice. Pour batter onto topping and bake 35-40 minutes at 350 degrees F or until top springs back. Serve inverted. (For a very different taste, try thawed and drained, frozen or canned:

peaches, apples, apricots, strawberries or raspberries. If using raspberries, use white sugar instead of brown).

Spice Apple Cobbler:

1 cup Brown Sugar

1 tsp. Cinnamon

1/2 tsp. Nutmeg

1 quart/can Apple Pie Filling

Spread pie filling on bottom of pan and pour cake over top. Bake 35-40 minutes at 350 degrees F or until top springs back.

Try any fruit pie filling for a change, with or without the spices. Try 1 1/2 cups chopped apple with white or brown sugar. It is good without the spice also. You can use 1 1/2 cups Applesauce or Pumpkin with white or brown sugar, with or without spices.



"This dressing will fool your kids into thinking they've got a fast-food hamburger if you spread it on their burgers between the cheese, pickle, onion, lettuce and tomato on the sesame seed bun."

2 hard-boiled eggs, chopped

1/3 cup green pickle relish, drained

1 cup fresh Mayonnaise (It has this recipe in the book, but as far as I can tell, purchased mayonnaise works)

1/2 cup chili sauce

Microwave all ingredients and store in a tightly closed container in the refrigerator. This salad dressing will keep for up to 1 month. Yield: 15 oz.


TUNA CAKES     Back to Top

2 Eggs, slightly beaten

6 1/2-oz. can Tuna, drained and flaked

1 small Onion, finely chopped

4 slices White or Wheat Bread, cubed

Salt and Black Pepper to taste

Old Bay Seasoning to taste

1/4 cup Butter

In a medium-sized mixing bowl, blend together the eggs, tuna, onion, bread cubes, and seasonings. Mix well. Shape the tuna mixture into 4 to 6 patties. Warm the butter in a heavy skillet over medium heat until bubbling. Fry the tuna cakes until golden brown on both sides. Serve immediately.



Servings: 6

Turkey Cutlets

3/4 cup all-purpose flour

1/3 cup cornstarch

1 1/2 tsp. salt

1 tsp. pepper

2 lbs. turkey cutlets

6 tbsp. vegetable oil

Avocado Cranberry Salsa

1/2 large navel orange, chopped

2 large jalapeno peppers, seeded

1/2 (12-oz.) package fresh cranberries (1 cup)

1/2 cup DOMINO Granulate Sugar

2 tbsp. balsamic vinegar

2 tbsp. olive oil

1/4 tsp. salt

4 small Calavo avocados, peeled and coarsely chopped

Turkey Cutlets

Stir together first 4 ingredients. Dredge turkey cutlets in mixture. Fry one-third or so cutlets in 2 tbsp. hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes on each side or until golden brown. Remove from skillet, and keep warm. Repeat procedure twice. Serve with Avocado-Cranberry Salsa

Avocado Cranberry Salsa

Pulse orange and jalapeno peppers in a food processor 8 to 10 times or until finely chopped.

Add cranberries.

Pulse 4 to 6 times or until coarsely chopped. Transfer mixture to a bowl. Add sugar and next 3 ingredients, stirring until sugar dissolves. Gently stir in avocado.

Chill up to 3 hours, if desired.



"This interesting brew is very much like the liquid we call vanilla, and yet it is special. It isn't as potent, but it is smooth and vanilla-flavored..."

1/2 cup brandy

3 or 4 vanilla beans

Chop vanilla beans into small pieces, being careful not to lose any of the bean or the little black seeds. Drop the pieces into a clean jar and cover with the brandy. Cover with a tight-fitting lid and keep in a dark place, shaking every third day or so.

Extract will be ready in about 2 weeks. A touch more brandy can be added if the beans still seem potent. Mixture can be added to indefinitely. To Use: Use just as you would regular vanilla extract but taste to make sure the brandy flavor is not too strong. 4 0z



3/4 cup thawed orange juice concentrate

1/3 cup cold water

1 tbs cornstarch

2 cups reduced fat biscuit mix

2/3 cup skim milk

2 grapefruit, peeled, sectioned, and seeded

2 oranges, peeled, sectioned, and seeded

1 medium banana, sliced

2 tbs honey

Frozen light whipped dessert topping, thawed

Set aside 2 tbs of the thawed concentrate. For sauce, in a small saucepan stir together the remaining concentrate, water, and cornstarch. Cook and stir until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Set aside to cool slightly. Meanwhile, in a medium mixing bowl stir together biscuit mix, skim milk, and the reserved concentrate until dough just clings together. Drop dough into 8 mounds onto a greased baking sheet. Bake in a 450 degree F. oven for 7 to 9 minutes or until golden. Remove from sheet; cool slightly on a wire rack. Toss together the citrus sections,

banana, and honey. To serve, split warm biscuits in half. Place biscuit bottoms on dessert plates. Top each with some of the fruit mixture. Add biscuit tops. Spoon some of the warm sauce over each and dollop with dessert topping. Serve immediately. 8 srv.



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