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Recipes from Spike & Jamie
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Contents Disk 15
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).
APPLE BRAN MUFFINS
APPLESAUCE GLAZED CHICKEN
BOURSIN CHEESE WITH BLACK PEPPER
CALDO DE PUERCO
CARAMEL CORN CANDY
CHICKEN AND CASHEW BAKE
CHICKEN AND PORK ADOBO
CHICKEN AND RICE
CHICKEN BREASTS WITH CHIPPED BEEF
CHICKEN STEW WITH ROSEMARY AND BACON
CHICKEN WITH SESAME SEEDS CASSEROLE
CRAB AND CHEESE CASSEROLE
CRUSTLESS BROWNIE PIE
EASY CHEESE FONDUE
EASY SIRLOIN TIPS
FLOUNDER WITH SCALLOP STUFFING
FOCACIA BREAD WEDGES
GREEN BEANS WITH BLUE CHEESE AND ALM
HASH BROWN CASSEROLE
HOME DRIED POTATOES
HOT ROLLS OR CINNAMON TWISTS
JACK O LANTERN COOKIES
LEMON DILL POTATOES
LEMON ROLL UPS (fish)
LEMON WALNUT BREAKFAST CAKE
LIGHT VEGETABLE CHEESE LINGUINE
MOROCCAN BAKED CHICKEN
NO SUGAR APPLE PIE
OMAS DELICIOUS ROUND STEAK
OVERNIGHT BACON CASSEROLE
PEANUT BUTTER MARMALADE CHICKEN
PINTO BEAN FUDGE
POACHED FLOUNDER WITH DILL SAUCE
POT ROAST IN ONION GRAVY
POTATOES AU GRATIN
PUFF OVEN PANCAKES
PUMPKIN CAKE WITH CHOCOLATE ICING
SLOW COOKER CURRIED BEEF
SLOW COOKER IRISH STEW
SPANISH RICE ENCHILADAS
SPECIAL SPICY RICE
STREUSEL CARAMEL BARS
TURKEY TAMALE CASSEROLE
APPLE BRAN MUFFINS Back to Top
3 cups Bran Chex Cereal -- any bran cereal will work
1 cup Water, boiling
1/2 cup Vegetable Oil
2 Eggs -- *or Soy Mixture below
2 1/2 cups Flour
1 1/2 cups Sugar
2 1/2 teaspoons Baking Soda
2 cups Milk, skim -- *or Rice/Soy Milk
1 cup Apple Slices -- cooked or canned
In large bowl, combine cereal and boiling water. Stir in shortening and eggs, using a wire whisk. Add remaining ingredients & blend well. Spoon batter into lined muffin tins, filling 3/4 full. Bake at 400 degrees F for 18 - 22 minutes or until golden brown. Immediately remove from pan. Serve warm. (Batter may be stored in refrigerator up to 6 weeks) *Egg Substitute: Mix 1 heaping Tbsp. Soy Flour with 1 Tbsp. Water, to
replace each egg in a recipe, when baking.
APPLESAUCE BREAD Back to Top
2 large Eggs
2/3 cup Brown Sugar, firmly packed
1/3 cup Cooking Oil
1 cup Applesauce
1 1/2 cups All-purpose Flour, sifted
1 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
1 tsp. ground Cinnamon
1/2 tsp. Nutmeg
1 1/2 cups Rolled Oats
3/4 cup Prunes, diced
1/2 cup Walnuts, chopped
Pre-heat oven to 350-F degrees and lightly grease a 9-inch by 5-inch by 3-inch loaf pan; set aside. Beat together the eggs, brown sugar, and cooking oil in a mixing bowl. Stir in the applesauce and blend again. Sift in the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the rolled oats, prunes, and nuts to the mix and blend well. Spoon the dough into the prepared loaf pan and bake for 45 to 50 minutes, or until a toothpick stuck into the center of the loaf can be cleanly removed.
Let cool in the loaf pan on a wire rack for a few minutes, then remove from the pan to finish cooling. Store in an airtight container when completely cooled.
APPLESAUCE GLAZED CHICKEN Back to Top
1 lb. boneless, skinless Chicken Breasts
1/4 cup Orange Marmalade
1 tsp. Cornstarch
1/4 tsp. ground Ginger
1/2 tsp. Garlic, minced
1 cup unsweetened Applesauce
2 Tbs. Scallions or Green Onions, sliced
Pre-heat the oven to 400-F degrees. Cut each chicken breast lengthwise into four pieces. Place the chicken pieces in a foil-lined 9-inch by 13-inch baking pan; set aside.
Blend together the orange marmalade, cornstarch, ginger, and garlic in a small saucepan over medium heat. Add the applesauce and cook, stirring constantly,
until the mixture begins to boil. Spread the warm sauce over the chicken pieces.
Bake for about 20 minutes, or until the chicken is tender and cooked through in the thickest spots. Garnish with green onions and serve. Great with plain or flavored rice.
BAKLAZHANNAIA IKRA Back to Top
Russian Poor Man's Caviar
1 medium eggplant, 1 1/2 - 1 3/4 pounds
3 tablespoons olive oil
1 cup onion, finely chopped
1/2 cup green pepper, finely chopped
1 large tomato, finely chopped
1/2 teaspoon sugar
2 teaspoons salt
2 tablepoons lemon juice
Bake eggplant at 375 F. about 30 minutes, turning once, or until tender. Peel and chop.
Sprinkle chopped eggplant with salt to taste and let stand 1-2 hours in a colander to drain. Heat 2 tablespoons olive oil in large skillet. Add eggplant, onion and tomato and cook over low heat until eggplant is tender. Add remaining 1 tablespoon oil, lemon juice and salt and pepper to taste. Continue to cook over low heat, few minutes to blend flavors. Chill 1 hour before serving on dark pumpernickel bread slices. Makes 3 1/2 cup
BOURSIN CHEESE WITH BLACK PEPPER Back to Top
This recipe is included primarily for the preparation of the Boursin Potatoes; however, it is good enough to "stand alone." I like it as an hors d'oeuvre served on crackers or cocktail wafers. It keeps almost indefinitely under refrigeration, but it should be served at room temperature. It is really good!
3 cloves garlic, minced
1/2 teaspoon salt
1 pkg. (8 oz.) cream cheese, room temperature
1/4 cup butter, room temperature
2 tablespoons finely snipped parsley
2 tablespoons coarsely ground black pepper
In a small bowl, make a paste with the pressed garlic and salt. Combine with the cream cheese, butter, parsley, and pepper until smooth. A mini food processor is perfect for doing this. Cover and store up to two weeks in the refrigerator.
To serve as an hors d'oeuvre, transfer cheese to a 2 cup ovenproof bowl or ramekin and bake in a 350 degree oven for about ten minutes or until warm. Serve with crackers, croustades, or as a filling for hors d'oeuvre puffs. Makes about 1-1/3 cups.
BOURSIN POTATOES Back to Top
2 cups heavy cream
2/3 cup Boursin Cheese with black pepper (see recipe above)
2 tablespoons minced shallots
1 clove garlic, minced
2 - 1/2 lbs. "new potatoes," scrubbed and sliced 1/4 inch thick
salt and freshly ground black pepper
2 or more tablespoons snipped chives if you have them
2 or more tablespoons snipped parsley
Generously butter a 13x9x2 - inch baking dish. In a heavy, 1-1/2 quart saucepan, heat cream, Boursin cheese, shallots, and garlic over medium heat, stirring until cheese melts. Preheat oven to 400 degrees. Arrange half of the potatoes in the baking dish
in slightly overlapping rows. Generously season with salt and pepper. Pour half of the cheese mixture over the potatoes. Sprinkle with the chives if you have them. Repeat layering with the remaining potato slices, salt and pepper, and cheese mixture.
Bake uncovered one hour until potatoes are tender and top is golden-brown and
moist. Check at forty-five minutes. Do not overcook. Sprinkle with parsley.
TIP: Leftovers, if any, freeze beautifully. Put remaining potatoes in refrigerator and when they are cold and "set up," simply cut into individual-sized servings, lift out of container with spatula or egg turner, wrap in plastic, put into Ziploc bags, and freeze until needed. This way you can get out one serving or as many as you want without having to defrost the entire amount for a small portion. 8 - 10 servings.
CALDO DE PUERCO Back to Top
2 pounds pork spareribs -- cut in half crosswise & apart at bone
salt and pepper -- to taste
8 cups water
3 cups carrots -- sliced
1 turnip -- peeled & cubed
1 large onion -- chopped
2 tablespoons chili powder
1 tablespoon salt
1 clove garlic -- minced
1 teaspoon cumin seed
1/2 teaspoon anise seed
1/4 teaspoon pepper
4 to 5 cups shredded cabbage
Sprinkle ribs with salt and pepper. Arrange in shallow baking pan. Bake at 450 F. for 25 minutes, until well browned. Pour off fat. Transfer browned ribs to large saucepan. Add water, carrots, turnip, onion, chili powder, salt, garlic, cumin, anise seed and pepper.
Bring to boil. Reduce heat and cover. Simmer for 2 hours until meat is very tender. Skim fat. Stir in cabbage. Cook for 5-10 minutes longer. Serves 6 Serving Ideas: Serve with thick slices of French bread.
CARAMEL CORN CANDY Back to Top
8 quarts popped corn
2 cups salted peanuts
1 cup butter or margarine
1/2 cup light corn syrup
1 cup sugar
1 cup firmly packed brown sugar
1 tsp salt
1 tsp baking soda
1 tsp vanilla extract
1 tsp maple flavoring
Combine popped corn and peanuts in a large bowl; set aside. Combine butter, corn syrup, sugar, and salt in a saucepan; bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally. Remove from heat; quickly stir in soda and flavorings. Pour over popcorn mixture; mix well. Spoon mixture onto three 15- x 10- x 1-inch jellyroll pans. Bake at 250 degrees F. for 1 hour, stirring occasionally. Remove from oven; stir occasionally while mixture cools. Store in an airtight container. 8-16 srv.
CHICKEN AND CASHEW BAKE Back to Top
2 tablespoons margarine or butter
1 cup celery, sliced
1/4 cup onion, chopped
3 cups cooked chicken, cubed
1/2 cup cashews, chopped
1/4 cup chicken broth
10-3/4 ounces condensed cream of chicken soup
1-1/2 cups frozen peas
2 ounces sliced pimentos, drained
1/2 cup chow mein noodles
1/4 cup cashews, coarsely chopped
Heat oven to 350 degrees. Melt margarine or butter in large saucepan over medium heat. Add celery and onion; cook and stir 3 minutes or until crisp-tender. Stir in all remaining casserole ingredients. Pour into ungreased 1-12 or 2-quart casserole. Bake at 350░F. for 30 to 35 minutes or until thoroughly heated. Sprinkle topping of 1/2-cup chow mein noodles and 1/4-cup coarsely chopped cashews evenly over casserole. Bake an additional 5 minutes or until topping is warm. Serves 5
CHICKEN AND PORK ADOBO Back to Top
Filipino chicken and pork with garlic
Adobo is the national dish of the Philippines. Most warm-weather countries have through the centuries developed recipes that preserve food while flavoring it. This dish is different than many because of its strong component of vinegar. It is at once sour, salty, and drenched in garlic.
1 lb. chicken, cut up
2 lb. pork butt, cut into cubes
6 cloves of garlic, crushed
2 tbl. soy sauce (or more to taste)
1/2 tsp. ground black pepper
1 tsp. salt
1 cup water
1 cup distilled vinegar
2 bay leaves
Put vinegar, bay leaves, salt, pepper, soy sauce, and water in a saucepan. Cover and cook slowly about 15 minutes. Meanwhile, heat the cooking oil in a large, heavy-bottomed frying pan. and brown them over medium-low heat (about 5 minutes). Add the chicken, pork; to the fry pan and brown it over medium-high heat (about 5 minutes). Add the garlic. Add the broth to the fry pan and simmer, partly covered, until the chicken is done (about 30 minutes). Do not let it come to a boil. Remove the bay leaves and serve over rice. This dish is too strongly flavored to go well with wine; try serving it with beer. 6 Servings.
CHICKEN AND RICE Back to Top
2 tsp olive oil
2 1/2 lbs skinless chicken pieces, bone-in
1 green bell pepper, cut into 1-inch pieces
1 cup chopped onions
2 cloves garlic, minced
1 cup uncooked brown rice
2 cups reduced-sodium, defatted chicken broth
1 can (14 1/2oz) whole tomatoes with juice
2 tbs minced fresh parsley
1 tsp paprika
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 tsp dried thyme
2 tsp dried basil
1/4 tsp Tabasco sauce
Heat 1 tsp of the oil in a Dutch oven. Brown the chicken pieces in it, then remove them to a plate. Add the remaining tsp of oil. Saute the pepper, onions, and garlic in the oil until the onions are golden. Put all the remaining ingredients except the chicken in this pan. Cover and simmer for 25 minutes, stirring occasionally. Break the tomatoes into pieces as you stir. Preheat the oven to 350 degrees F. Put the chicken into the Dutch oven and stir once through to combine. Cover and bake for 40 minutes or until done. Serves 6.
CHICKEN BREASTS WITH CHIPPED BEEF Back to Top
4 chicken breasts, boned and halved
8 strips bacon
1/2 pint sour cream
1 can cream of mushroom soup
1 jar chipped beef
Wrap 1 strip of bacon around rolled half of chicken breast; repeat with remaining halves. Line a large casserole/baking dish with the cut up chipped beef. Place the 8 chicken breast halves on the chipped beef. Combine sour cream and soup; pour over the chicken. Cook uncovered for 3 hours at 300 degrees F.
CHICKEN SPEIDIES Back to Top
2 lbs boneless,skinless chicken breast, cut in approx 1"cubes (or pork cubes)
1 1/2 cup oil (pref olive oil)
1/2 cup lemon juice (fresh is best)
1/4cup balsamic vinegar
3 Tbsp minced garlic (must be fresh)
2 tsp onion powder
1/4cup white wine
2 Tbsp salt
1/4 tsp pepper
2 Tbsp parsley
pinch of oregano
Italian bread slices
Whisk all marinade ingredients together. Add chicken or pork. Let sit overnight in
Refrigerator or prepare early in the morning for cooking in the evening.
Place about 5-6 pieces on individual barbecue skewers and grill over medium heat
on grill. Cook about 15 minutes or so or until chicken looks done. Do not over- cook
or they will be dry. When done, slide meat off skewer and serve with one slice of
Italian bread. (These can also be served on sub rolls and you can garnish with mushrooms, onions and peppers.
CHICKEN STEW WITH ROSEMARY AND BACON Back to Top
2 slices thick-cut bacon, minced
1 3 to 4-pound chicken, skinned and cut into 10 pieces
(cut breasts in half and reserve liver)
Salt and freshly ground black pepper
4 tbl high-quality olive oil
1 lg onion, peeled and sliced
1 chicken liver, minced
2 bay leaves
1 tsp fresh rosemary, minced
4 whole cloves
1 tbl tomato paste
2/3 cup white wine
1 3/4 cups chicken broth, homemade preferred
1/2 tsp salt or to taste
1. Heat a large, heavy Dutch oven (cast-iron preferred) over medium/high heat. When hot, add the bacon and cook until brown and crisp, stirring frequently. Drain on paper towels and reserve. Season the chicken with salt and pepper. Pour off all but
1 tablespoon fat and add 2 tablespoons olive oil. When hot, add the chicken pieces and brown in batches if necessary until deeply browned on all sides. (Use lots of heat and render as much of the fat in the skin as possible.) Remove and set aside.
2. Pour off fat and add 2 tablespoons olive oil. When hot, add the onion, chicken liver, bay leaves, rosemary and cloves, and cook about 7 to 8 minutes or until the onion is
soft and translucent. Add the chicken and bacon pieces back to the skillet. Add the tomato paste and half of the wine and stir to coat the chicken. Add the rest of the
wine and the broth and scrape the bottom of the pan with a wooden spoon. Simmer for 15 to 20 minutes, stirring occasionally. Check the chicken for doneness. If not cooked,
simmer another 5 minutes or so. Add salt and pepper to taste and check seasonings.
Remove chicken to a bowl and cover to keep warm. (At this point, you can degrease the sauce if you like by straining it into a fat separator or by letting it sit for a few minutes
in a glass measuring cup and spooning off the fat that rises to the top.) Simmer sauce another 8 to 10 minutes or until thickened. Remove the bay leaves and cloves. Add back the chicken pieces, heat through, and serve at once. Serves 4 to 6.
CHICKEN WITH SESAME SEEDS CASSEROLE Back to Top
1 3-pound chicken, cut up 1 tablespoon dried onion
1/2 cup flour 1/4 teaspoon garlic powder
2 teaspoons salt 2 tablespoons brown sugar
1/2 teaspoon pepper 1/2 teaspoon ground ginger
1 teaspoon paprika 3/4 cup red wine
3 tablespoons butter 1 1/2 tablespoons toasted sesame seeds*
2 tablespoons soy sauce
In a bag mix the flour, salt, garlic powder, pepper and paprika, Shake the chicken pieces in the flour mixture to coat. Preheat oven to 350 F. In a heavy skillet melt the butter and lightly braise the chicken pieces. Arrange the chicken in a casserole dish.
In the skillet that you braised the chicken in, add the brown sugar, ginger, onion, garlic, red wine and soy sauce to the remaining butter. Stir the mixture. Pour over the chicken in the casserole dish. Sprinkle the toasted sesame seeds on top. Cover the casserole dish and bake 45 minutes to one hour. Serves 4 - 6. Serve over rice with a green vegetable. *To toast white or natural sesame seeds heat a skillet over medium heat.
Add the sesame seeds and continuously stir until they are golden, 1 to 2 minutes.
COCONUT BREAD Back to Top
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons coconut extract
1 cup buttermilk
1 cup flaked coconut
1 cup chopped walnuts
Combine flour, baking powder, baking soda and salt; set aside. In a large bowl, combine sugar, oil, eggs and coconut extract. Add dry ingredients alternately with buttermilk; stir just until moistened. Fold in coconut and nuts. Pour into two greased and floured 8-in. x 4-in. x 2-in. loaf pans. Bake at 325 degrees for 1 hour or until bread tests done. Cool 10 minutes in pans before removing to a wire rack to cool completely.
COCONUT CAKE Back to Top
2 2/3 c cake flour
2 1/4 t baking powder
1/2 t salt
2 c sugar
1 c butter
4 egg yolks
1 1/2 t vanilla or 1 t vanilla & 1/2 t almond extract
1 c milk
3/4 c shredded coconut
1 1/2 t grated lemon rind
1/4 t salt
4 egg whites
Cream the butter, gradually adding the sugar, until very light. Beat in egg yolks, one at a time, and add vanilla. Add milk and dry ingredients alternately, beating until smooth after each addition. Add coconut, lemon rind, and Salt. Beat the egg whites until stiff but not dry. Fold them lightly into the batter. Bake in 3 greased layer pans at 350 degrees F. for 30 to 35 minutes. If desired, spread bottom and second layer with pineapple filling and spread whipped cream on top and sides. In the alternative,
make 7-minute frosting, and press toasted (or not, or colored) coconut into the frosting on top and sides.
CRAB AND CHEESE CASSEROLE Back to Top
2 tablespoons vegetable oil
1 cup sliced celery
1/2 cup sliced onions
1/2 cup thinly sliced carrots
1/2 cup sliced mushrooms
1/4 cup diced green pepper
1 28-ounce can whole tomatoes, drained
1-1/2 cups fresh or frozen flakes crabmeat
1 cup cooked brown rice
1 bay leaf
1/2 cup (2-ounces) grated sharp cheddar cheese
1/4 teaspoon salt
Heat oil in Dutch over or other oven proof fish. Saute celery, onion, carrot, mushroom and green pepper until onion is transparent. Add remaining ingredients, except cheese. Let simmer 5 minutes. Remove bay leaf. Sprinkle with cheese. Bake 20 minutes at 350 F. Serve over noodles. 6 Servings
CRUSTLESS BROWNIE PIE Back to Top
1 cup sugar
1/2 cup all-purpose flour
1/4 cup cocoa
1/2 cup butter or margarine, softened
1 tsp vanilla extract
Pinch of salt
1/2 cup chopped pecans or walnuts
Whipped cream or ice cream
Combine first 7 ingredients; beat 4 minutes at medium speed of an electric mixer. Stir in nuts. Spread batter evenly in a buttered 9-inch pie plate. Bake at 325 degrees F. for 35 to 40 minutes or until a wooden pick in center comes out clean (pie will puff, then fall slightly). Serve with whipped cream or ice cream. Serves 6 to 10.
DREAMSICLE CAKE Back to Top
1 package Orange Supreme Cake Mix
12 oz. prepared Whipped Topping
16 oz. Sour Cream
1/2 cup Confectioners' Sugar
1 small package Orange Jello
Prepare the orange cake according to directions on package, and bake in two 9-inch round pans. When it's done, cool the cake for 10 to 15 minutes in the pans, then remove and allow to cool completely on wax paper. When the cakes are cooled, slice each in half to produce four round layers. Meanwhile, blend together the prepared whipped topping, sour cream, and confectioners' sugar in a large mixing bowl with a hand-held mixer. Place the first layer of the orange cake on a serving dish. Cover generously with the whipped frosting. Repeat the process with the other layers, making sure to use the white frosting between all layers except the top one. Mix at least half of the Orange Jello powder into the remaining while frosting. Cover the top layer and the sides of the cake with it. Chill to store, slice to serve. Make sure to keep any leftovers refrigerated.
EASY CHEESE FONDUE Back to Top
1 can cheddar cheese soup
1 can cream of 'something' soup
1 cup cheese cubed (cheddar, Muenster, brick all melt well - Colby,
Mozzarella 'string' more, but still will work)
about 1/4 to 1/2 c milk
Put in a saucepan on med. low heat, stirring often until melted together. Serve with fresh Italian or French bread and veggies for dipping - we like broccoli and cauliflower dipped in the cheese.
EASY SIRLOIN TIPS Back to Top
1-2# beef (round steak, sirloin steak, or stew meat), cut in 1 in. pieces
2 cans cream of mushroom soup
2 cans french onion soup ( or use a Lipton onion soup mix, mixed with water)
2 cans sliced mushrooms
Put everything in the crockpot, give it a stir and let it cook on low -all day or until the meat is super-duper tender! Serve over noodles or rice. For a little extra zing--serve with a dollop of sour cream
FLOUNDER WITH SCALLOP STUFFING Back to Top
1/2 cup unsalted Butter
1 clove Garlic, minced
1 medium Onion, finely chopped
1/2 lb. fresh or frozen Scallops, chopped
Salt and freshly ground Black Pepper to taste
1/2 cup Dry White Wine (use 1/4 cup for drier stuffing)
1 1/2 cup plain Bread Crumbs
6 (6-oz.) Flounder Fillets
1/4 cup unsalted Butter, melted
1/2 cup hot Water
Fresh Parsley for garnish
White Sauce Ingredients:
2 Tbs. Unsalted Butter
2 Tbs. All-purpose Flour
1 cup Whole Milk
Salt and freshly ground Black Pepper to taste
Splash of Dry White Wine
Pre-heat oven to 350-F degrees.
In a large inch skillet over medium heat, melt the half cup of butter. Add garlic and onion, and sautÚ until the onions are translucent, stirring constantly. Add scallops
and cook for about 3 minutes more.
Season stuffing with salt, pepper, and white wine. Add enough bread crumbs to prepare a moist stuffing. Remove from heat and reserve. Place each flounder fillet dark-side-up on a flat surface. Place a heaping tablespoon of the stuffing in the center
of each fillet. Divide any remaining stuffing evenly among the fillets. Fold both ends of each fillet over the stuffing, overlapping the ends.
Pour the one-quarter cup of melted butter and the hot water into a 9-inch by 12-inch baking pan. Transfer the stuffed fillets to the baking dish and bake for about 20
minutes while preparing the white sauce. In a small saucepan over medium heat, melt the 2 Tbs. butter and then whisk in the flour. Reduce heat and cook over low setting for about 3 minutes, whisking constantly. Add the milk, salt, pepper, and white wine to taste, whisking constantly until the sauce is thickened. If the sauce is too thin, add a bit more white wine and whisk again. After the flounder has baked for 20 minutes, pour the white sauce over the stuffed fillets. Return the baking dish to the oven briefly and heat until the sauce begins to bubble, not more than 10 minutes. Serve warm, garnished with fresh parsley if desired.
FOCACIA BREAD WEDGES Back to Top
3 onions, medium thinly sliced
1/4 teaspoon pepper coarsely ground
1 tablespoon olive oil
3/4 cup white beans rinsed and drained canned
1/2 cup white wine or reduced-sodium chicken broth dry
1 teaspoon thyme, dried crushed
4 6-inch bread shells Italian (such as Boboli)
sweet pepper Red (optional)
marjoram Fresh (optional
In a large skillet cook and stir onions and pepper over medium-high heat in hot oil, uncovered, for 7 minutes or until onions turn brown. Remove onions; set aside. Add beans to skillet; cook for 1 minute. Add the wine or broth and thyme; reduce heat and simmer, uncovered, for 3 to 4 minutes or until liquid is reduced by half. Mash beans slightly. Spread bread shells with bean mixture; top with onions. Bake in a 450 degree oven for 10 minutes. Cut into wedges. Garnish with red pepper and marjoram.
FOOTBALL CASSEROLE Back to Top
2 pounds cooked ground chuck
1/2 cup milk
1 10-ounce can Cheddar cheese soup
1 large onion sliced thin
1 12-ounce package frozen French fries
1 10-ounce can mushroom soup
1 to 2 cups grated cheese
Place cooked ground chuck in bottom of 9 X 13 inch baking pan, cover the meat with thinly sliced onions, spread 1 can mushroom soup that has been diluted with 1/4 can milk, then spread 1 can Cheddar cheese soup that has been diluted with 1/4 can milk over the mushroom soup. Place frozen French fries on top of these layers and
sprinkle grated cheese over the French fries. Bake in 350 degree oven for 45 minutes. (May be made ahead of time except for adding the French fries.)
FORGOTTEN CHICKEN Back to Top
3 1/2 to 4 pounds chicken pieces (any type you like or a whole chicken, cut up)
1/4 cup margarine, melted
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup
1 can condensed cream of celery soup
1 soup can hot water
1 cup regular, uncooked rice (not quick-cooking rice)
1 8-oz can mushrooms (sliced or pieces), drained
Heat oven to 275. Spray a 9x13 inch baking dish with cooking spray. Mix melted margarine, soups and hot water in prepared baking dish until well-blended. Stir in rice and mushrooms. Lay chicken pieces, skin side up, on top of rice mixture. Place the casserole in the preheated oven and forget about it for three hours. Serves 4-6.
Note: Bone-in chicken pieces are recommended, as boneless pieces tend to
get too dry.
FUDGE BROWNIES Back to Top
1/2 cup vegetable oil
1 cup sugar
1 tsp. vanilla
1/2 cup plain flour
1/3 cup unsweetened cocoa
1/4 tsp. baking powder
1/4 tsp. salt
1/2 cup nuts, chopped (optional)
Preheat oven to 350 degrees. Grease and flour (or spray) 8x8 pan. (Recipe can be doubled, then use 13 x 9 pan).Mix all ingredients well and pour in pan. Bake for 25
minutes. Cool and cut.
GHOST POPS Back to Top
3 ripe bananas
2 cups white chocolate (almond bark)
6 Popsicle sticks
mini chocolate. chips or black gel
Peel bananas and cut in half widthwise. Insert a Popsicle stick in each half through the cut end, wrap each half in plastic wrap and freeze for 3 hours. Melt white chocolate and frost the whole banana halves (apply with butter knife). Set on waxed paper and press in mini chocolate chips for eyes and mouth. Freeze until ready to serve. Serves 6
GOLDEN OATS Back to Top
I've been experimenting with rolled oats (oatmeal) and discovered this wonderfully different side dish in an old Quaker Oats recipe booklet. The cooking method results in a the oats fluffing up and separating, becoming full, round and delicately golden brown. You can experiment with many variations of this recipe, using different liquids and adding onions, mushrooms or other vegetables to create a pilaf.
1 1/2 cups old fashioned rolled oats
1 egg, beaten
3 tablespoons butter
3/4 cup broth (I used chicken)
1/4 teaspoon salt
Combine oats and beaten egg in a bowl; mix until oats are thoroughly coated. Melt butter in a 10 skillet; add oats and cook over medium heat, stirring constantly, 3 to 5 minutes or until oats are dry, separated and lightly browned. Add broth and salt and continue cooking, stirring occasionally, 2 to 3 minutes or until liquid evaporates.
GREEN BEANS WITH BLUE CHEESE AND ALMONDS Back to Top
5 cups (about 1 lb) fresh green beans, cut in 1-inch pieces
2 cups (about 1/2 lb) sliced mushrooms
1/4 cup green onions (white and green parts) sliced
2 Tbs almonds, slice
1 Tbs dried tarragon leaves
2 oz blue cheese, crumbled
The best advice is to prepare this just ahead of serving:
In large skillet, sprayed with vegetable cooking spray, combine green beans, mushrooms, green onions, almonds and tarragon. Saute until beans are tender but firm
(about 3-4 minutes). Add the blue cheese and stir until the cheese begins to melt. Serve immediately. Serves 6.
HASH BROWN CASSEROLE Back to Top
5 cups Cooked Potatoes -- shredded
12 strips Bacon -- raw
1/2 cup Milk
1/3 cup Onion -- chopped
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1/4 teaspoon Garlic Powder
1 tablespoon Butter or Margarine
1/2 teaspoon Paprika
2 cups Cheddar Cheese -- shredded
In a large bowl, mix all ingredients except bacon. Toss to mix well. In a 9 x 13 inch baking pan, arrange bacon strips to cover bottom of pan. Turn potato mixture into pan on top of bacon strips. Top with shredded cheese. Cover baking pan, and bake at 350 degrees for 25 - 30 minutes. This dish can be served as a side dish, or for breakfast.
HILLBILLY CHILI Back to Top
2 lbs ground beef
1 large onion, coarsely chopped
1 small green pepper, coarsely chopped
3 cans (15oz ea) red kidney beans
1 can (15 oz) tomato sauce
2 cloves minced garlic
1/4 tsp Italian seasoning
3 tbs chili powder
1 to 1 1/2 tbs ground cumin
Salt and ground black pepper to taste
Put meat, onion, and pepper in a 3 qt or larger pan. Salt and pepper to taste. Break meat up and cook over medium heat, stirring occasionally, until meat is evenly browned; drain. Add beans, tomato sauce, garlic and seasoning. Simmer uncovered for about 30 to 45 minutes, stirring occasionally.
HOLIDAY CHEESEBALLS Back to Top
8 oz extra sharp cheddar cheese
8 oz medium cheddar cheese
8 oz mild cheddar cheese
8 oz cream cheese
2 cups chopped pecans
1 med sweet onion choped very fine
2 stalks celery chopped very fine
Grate blocks of cheese. mix all cheeses together in lg mixing bowl along with celery, onion and 1/2 cup pecans. Mix well and for 4 lg or 6 med sized balls. roll in remaining pecans and wrap in cellophane wrap and refrigerate.
HOME DRIED POTATOES Back to Top
Potatoes -- manageable amount
Metal Blanching Basket
Baking Sheets -- OR
Food Dehydrator and trays
Non-stick Cooking Spray
Peel desired amount of potatoes and slice into rounds 1/8 inch thick. (Peeling is optional- there are important vitamins and minerals stored in the potato skins, but they look nicer peeled, so choose according to your personal preference.) This can be done quickly with a food processor or slicer. Bring a large pot of lightly salted water to a rolling boil. Put potato slices into a vegetable basket and plunge the basket into the boiling water and wait for the water to return to a boil. Once the water is boiling,
start counting off 8 minutes of blanching time. While potatoes are blanching, set up a large mixing bowl in your sink and fill it with ice water. When the potatoes have lanched for 8 minutes, plunge the basketful of potatoes immediately into the ice water and let them sit there for 15 minutes. Spread the blanched potato slices in a single layer between paper towels and blot them dry.
If you are not using a dehydrator, spray cookie sheets with vegetable oil spray (do not use regular cooking oil); if you are using rimmed baking pans, spray and use only the upside down bottoms of these pans to prevent scorching near the pan's raised rim; if you are using Teflon cookie sheets, there is no need for spray. Spread potato slices on the prepared sheets or pans as close together as possible but in a single layer. Place cookie sheets on oven racks and turn the oven on to its very lowest temperature.
(between low and off) Keep the oven door ajar so that the air can circulate freely and let moisture escape. Make sure that the temperature never gets so hot that your hand feels uncomfortable when held in the oven. This is necessary for thorough drying.
If you are using a dehydrator, place potato slices on racks which have been prepared with vegetable oil spray, placing potatoes close together, but not touching, so air is allowed to circulate between them. Turning is not necessary on vented racks. Dry according to manufacturer's instructions, or until potatoes are brittle, somewhat translucent and are not at all pliable. If you have solid racks, follow the same directions as for turning potatoes dried in an oven:
In an oven: After 1 hour, turn all the slices over; then turn the slices over every 30 minutes. Drying time will depend largely on your own oven, but you should begin checking for doneness at 3 hours. The potatoes are done when they become brittle, somewhat translucent, and are not at all pliable. Their color should be pale white with a tinge of yellow; do not let them become brown or even dark amber in color. Some potato slices will dry faster than others, so check every 15 - 30 minutes for slices which are done. Let the dried potatoes cool thoroughly, then store for up to a year in glass
or plastic jars OR plastic bags at room temperature in a cool, dry place.
HOT ROLLS OR CINNAMON TWISTS Back to Top
2 tablespoons Active Dry Yeast
1/2 teaspoon Sugar
1/2 cup Warm Water
1/2 cup Sugar
1 teaspoon Salt
1/2 cup Butter or Margarine
1 cup Milk
5 cups Flour
In a small bowl, place the yeast, 1/2 tsp. of sugar and warm water. In a large mixing bowl, beat eggs. In a saucepan, melt 1/2 cup sugar, salt, butter and milk, just until warm and melted. Add melted mixture to eggs, then add yeast mixture and flour. Whip with a fork and let rise once (about 45 minutes) in a warm place. This dough will be a little sticky. Form into 36 rolls with greased hands, and bake at 375 degrees F for 10 minutes.
Cinnamon Twists: Roll out dough into a 1/4 inch thick rectangle (long). Rub with melted butter, and sprinkle with 1/2 cup sugar mixed with 2 tsp. cinnamon. Add raisins, and roll up and cut into 1/2 inch thick strips. Twist strips and place onto a greased cookie sheet. Bake at 375 degrees F for 10 minutes.
JACK O LANTERN COOKIES Back to Top
1/2 can Pillsbury Vanilla Creamy Supreme Frosting
2 oz. vanilla-flavored candy coating
Orange paste food color
14 creme-filled chocolate sandwich cookies
Purchased chocolate decorator icing
7 green gumdrops, cut in half
In small saucepan, combine frosting and candy coating; melt over low heat, stirring occasionally until smooth. Remove from heat. Stir in desired amount of food color.
Line cookie sheets with waxed paper. Using tongs, dip each cookie in melted frosting mixture, coating completely. Lay flat on paper-lined cookie sheets. Let stand about 10 minutes until set.
Decorate coated cookies with jack-o'-lantern faces using decorator icing. Top each with 1 gumdrop half for stem. 14 cookies
KAPOSZTAS TASZTA Back to Top
Fried Cabbage and Noodles
1 large head of cabbage, 2 pounds finely chopped
12 ounces wide egg noodles
2 strips bacon, cut crosswise in to 4 strips each*
1 tablespoon salt
1/8 teaspoon white pepper
1/8 teaspoon Sweet Hungarian Paprika
Place the chopped cabbage in a bowl and sprinkle with salt and mix, set aside 30 minutes. Squeeze all water out of cabbage and put on paper towels to dry.
In a large skillet render (cook the fat out) the bacon. Over medium heat add the cabbage and sprinkle with the pepper and paprika, Saute stirring until cabbage is soft and lightly browned. Meanwhile cook the egg noodles according to package directions.
Drain and leave in colander. Place the cooked cabbage in a bowl, add the noodles and mix. Serve immediately. Serves 4 to 6. *To get a more authentic taste, blanch the bacon first to get rid of the smoky flavor.
LEBBENCSLEVES Back to Top
Hungarian Pasta Soup
5 cups water
1 onion, finely chopped
3 medium-sized potatoes, cut into 1/4-inch cubes
2 green bell peppers, chopped
2 medium tomatoes, chopped
Fat rendered from 1 thick slice of bacon or 2 thin slices
4 ounces broken pasta (Spagehetti)
1/2 teaspoon Sweet Hungarian Paprika
Salt and pepper
Fry the onion gently in half the bacon fat until pale yellow. Remove from the heat and stir in the paprika. Add the potatoes, peppers, tomatoes, and salt and pepper to taste.
Add 1 quart of water, bring to the boil and simmer until the potatoes are cooked.
Brown the pasta in the rest of the bacon fat until they turn golden-yellow, then cook them in the soup until they soften. Serves 4
LEMON DILL POTATOES Back to Top
4 large baking potatoes (about 8 ounces each)
1/4 cup margarine or butter, melted
1/3 cup dairy sour cream
2 tablespoons finely snipped fresh dill or 1-1/2 teaspoon dried dillweed
4 teaspoons lemon juice
1/2 teaspoon garlic salt
1/8 teaspoon pepper
Dill Sprigs (optional)
lemon wedges (optional)
Scrub potatoes thoroughly with a brush. Pat dry. Prick potatoes with
a fork. Bake in a 425 degrees F oven for 40 to 60 minutes or till tender.
Or, micro-cook, uncovered, on 100% power (high) for 13 to 17 minutes
or till almost tender, rearranging once. Let stand for 5 minutes.
Cut potatoes in half lengthwise. Gently scoop out each potato half,
leaving a thin shell (because potatoes are hot, you may want to hold
the potato halves with a pot holder while scooping). Place
potato pulp in a large bowl. Add 3 tablespoons of the melted
margarine or butter, sour cream, dill or dillweed, lemon juice, garlic
salt, and pepper. With an electric mixer on low speed, beat till smooth.
Pile the mixture into the potato shells.
Place in a 2 quart rectangular baking dish. Drizzle potatoes with
remaining 1 tablespoon melted margarine or butter. Sprinkle with
paprika, if desired. Bake in a 425 degree F. oven about 20 minutes
or till light brown. Serve with dill sprigs and lemon wedges.
Makes 8 side-dish servings.
LEMON ROLL UPS (fish) Back to Top
1/3 cup butter
1/3 cup lemon juice (concentrate ok)
2 chicken bouillon cubes
1 teaspoon Tabasco sauce
1 cup cooked rice - white, brown, long grain, your choice
1 10-ounce pack frozen broccoli florets, thawed and chopped
1 cup shredded sharp cheddar cheese (4 to 5 ounces)
8 fish fillets (2 pounds); fresh is best; any kind
(I have used sole, flounder and hake)
Preheat oven to 375 degrees. In a small sauce-pan, melt butter; add lemon, bouillon, and Tabasco. Heat slowly until bouillon dissolves; set aside. In medium bowl, combine rice, broccoli, cheese, and 1/4 cup lemon butter sauce. Mix well and place broccoli mixture equally among fillets. Roll up and place seam-side down in shallow baking dish.
Pour remaining sauce over roll-ups. Bake 25 minutes or until fish flakes with a fork. Spoon sauce over individual servings. Garnish with paprika. Refrigerate leftovers.
Great reheated in the microwave.
LEMON WALNUT BREAKFAST CAKE Back to Top
3/4 cup butter
3/4 cup sugar
1-1/8 cup of flour
1/8 teaspoon baking soda
1/8 teaspoon salt
3/8 cup buttermilk (or regular milk with 1 teaspoon of lemon juice).
Grated rind of 1/2 lemon
Scant 1/2 cup of chopped walnuts
Cream butter with sugar; add eggs, one at a time. Mix well between additions. Combine dry ingredients and add to butter mixture.Add buttermilk and mix well. Add nuts and lemon rind. Mix well. Place in 9 x 5 greased loaf pan. Bake in preheated oven for 30 to 35 minutes at 350 degrees. Test with toothpick. Remove from pan and glaze while still warm. Glaze: Combine juice of 1/2 lemon with 3/8 cup sugar.Spread over top of cake. Cool cake completely and wrap. Will keep 2 or 3 days.
LIGHT VEGETABLE CHEESE LINGUINE Back to Top
Vegetable cooking spray
4 ounces fresh shiitake mushrooms -- sliced
1/4 cup green onions -- sliced
1 cup fresh spinach -- torn
1 cup plum tomatoes -- seeded and diced
1/4 cup fresh parsley -- minced
2 tablespoons low-sodium chicken broth
3 ounces linguine -- uncooked
3 tablespoons Parmesan cheese -- freshly grated
Coat a large nonstick skillet with vegetable cooking spray; place over medium-high heat until hot. Add mushrooms and green onions; sautÚ 3 minutes. Add spinach, tomato, parsley, and chicken broth; cook 1 minute. Set aside and keep warm. Cook pasta according to package directions, omitting salt and fat; drain. Place pasta in a large bowl; add cheese, tossing well. Add mushroom mixture and toss gently. Serve immediately. Yield: 2 servings.
MALANO Back to Top
1 box Kraft Macaroni and cheese, made to the package directions
1 lb lean hamburger
1 can whole tomatoes, drained and chopped
1 medium onion, chopped
salt & pepper to taste
garlic powder or other seasonings, to taste
1. Cook Mac & Cheese according to box directions.
2. Brown onion and hamburger together until hamburger is no longer pink. Add seasonings and chopped stewed tomatoes. Let meat mixture simmer until Mac & Cheese is mixed.
3. Add Mac & Cheese mixture to meat and mix thoroughly. Serve with a green salad.
MOROCCAN BAKED CHICKEN Back to Top
4 skinless boneless chicken breasts
1/2 cup fresh coriander leaves, washed and dried
1/2 cup fresh parsley leaves, washed and dried
1/4 cup fresh lemon juice
2 teaspoons paprika
2 teaspoons ground cumin
1/4 teaspoon hot pepper flakes
1/4 teaspoon cinnamon
2 cloves garlic, peeled
1/4 cup olive oil
Salt and pepper to taste
Pre-heat oven to 425 degrees. Cut four diagonal slits, each about 1/2 inch long, on smooth side of each chicken breast. Sprinkle chicken with salt and pepper. Chop coriander with parsley in food processor. Add lemon juice, paprika, cumin, pepper flakes and cinnamon. Add garlic and process until finely chopped. Transfer to a glass bowl and whisk in olive oil. Reserve 2 tablespoons of this marinade; coat chicken with remainder. Place in a single layer on a baking sheet. Bake 20-25 minutes, until chicken is no longer pink inside. Top with reserved marinade before serving. Serves 4.
NO SUGAR APPLE PIE Back to Top
2 unbaked pie crusts
2 Tblsps all-purpose flour
1 tsp cinnamon, or to taste
1/2 tsp nutmeg
4 cups Yellow delicious apples, peeled and cut up
1 small - 6 oz can frozen apple juice-naturally sweetened, undiluted
1/2 tsp vanilla
Arrange one pie crust in 9in pie plate and set aside. In a large mixing bowl, combine flour, cinnamon and nutmeg. Add apples, juice, and vanilla and stir to coat the apples. Pour apple mixture into crust, cover with second crust, seal and trim edges and cut a couple of slits in top crust. Bake at 375 degrees about 45 mins, or until the crust is golden brown.
OMA'S DELICIOUS ROUND STEAK Back to Top
"1/2 to "3/4" thick round steak 2 onions
2-4 cloves garlic salt & pepper
1-2 Tbls butter boiling water
6 whole cloves
Peel garlic and set aside. Sufficient round steak to feed your family. Trim off all visible fat. Brown trimmed meat in butter. While meat browns, slice onions as thin as you can. When meat is almost brown on second side, add very thinly sliced onion, pressed or minced garlic, salt & pepper. When meat is well browned on both sides, add about 4 cups boiling water to cover & cloves. Cover, reduce heat and cook until meat is very tender, about 2 hours. Remove meat and mash onions if they have not dissolved. Add enough water to make about 2 cups of gravy. Remove whole cloves. Serve over rice,
potatoes or pasta.
OVERNIGHT BACON CASSEROLE Back to Top
1 pound sliced bacon
8 slices whole wheat bread
1 1/2 cups milk
1 cup, 4 ounces, shredded Cheddar cheese
1/2 teaspoon dry mustard
Cut strips of bacon crosswise into 1/2-inch pieces. Cook in skillet over medium heat until crisp; remove to paper toweling. Remove crusts from bread, and reserve for another use. Cut bread slices into cubes; set aside. Beat eggs until foamy; stir in milk, cheese and mustard. Gently stir bacon and bread cubes into egg mixture; spoon
into buttered 8-inch square baking dish. Cover tightly and refrigerator overnight. Remove from refrigerator and let stand at room temperature for 15 minutes. Bake, uncovered, at 325 degrees F. for 45 minutes or until knife inserted midway between center and outer edge comes out clean. Serves 4.
PEACH COBBLER Back to Top
1 1/2 cups flour
1 cup sugar
4 tablespoons baking powder
2 teaspoons oil
1 1/4 cup milk
1 1/2 sticks butter (3/4 cup) (not margarine)
1 qt. canned peaches (I use sliced freestones), drain and reserve juice
1/2 cup syrup from peaches
Melt butter and pour into 13x9-in. pan. Mix flour, sugar, oil, baking powder, and milk together and pour over melted butter. Put peaches on top of batter, sprinkle them with cinnamon and brown sugar. Pour reserved syrup over peaches. Bake @ 325 degrees for 1 hour and 15 minutes or till golden brown.
PEANUT BUTTER MARMALADE CHICKEN Back to Top
1 tsp salt
1/4 tsp ground black pepper
1/8 tsp ground ginger
2 whole chicken breasts, split and skinned
1/3 cup peanut butter
1/3 cup orange marmalade
3 tbs orange juice
1 tbs lemon juice
1 cup round buttery cracker crumbs
1/4 cup vegetable oil
Combine salt, pepper and ginger; rub into chicken. Combine peanut butter, marmalade, orange juice, and lemon juice. Dip chicken in peanut butter mixture; coat well with cracker crumbs. Pour oil into a 13- x 9- x 2-inch baking dish; arrange chicken in dish. Bake at 350 degrees F. for 30 minutes. Turn chicken and bake an additional 30 minutes or until done. Serves 4.
PINTO BEAN FUDGE Back to Top
1 C. warm cooked pinto beans (don't add any spices)
3/4 C. melted butter or margarine
1 C. cocoa
1 T. vanilla
1 C. chopped pecans
2 lbs. powdered sugar
Mash or sieve beans. Blender works well. You can even use refried beans from a can. Add melted butter or margarine, cocoa and vanilla. Mix in powdered sugar gradually. Add nuts, if desired. Press into a 9"x13" buttered pan. Store in refrigerator.
POACHED FLOUNDER WITH DILL SAUCE Back to Top
1 (13-3/4 oz.) can chicken broth
6 flounder fillets (about 1-1/2 pounds)
3 Tbls. lemon juice
1 Tbls. cornstarch
1 Tbls. dried dill weed
In a skillet, over medium-high heat, heat 1-1/4 cups chicken broth to a boil; reduce heat. Add fish; cover and simmer 3 minutes or until fish flakes easily with a fork. Carefully remove fish with slotted spoon to heated serving platter. Meanwhile, in a small saucepan, blend remaining broth and lemon juice into cornstarch. Cook over medium-high heat, stirring, until mixture thickens and boils. Boil 1 minute; stir in dill weed.
To serve, spoon sauce over fish. Garnish with lemon slices.
POT ROAST IN ONION GRAVY Back to Top
4-lb. boneless Round Beef Roast, fat trimmed and twine left on
Salt to taste
Freshly ground Black Pepper to taste
2 Tbs. Olive Oil
2 large Onions, thinly sliced
4 cloves Garlic, minced
1 tsp. dried Thyme
1/2 cup Brewed Coffee OR
1 tsp. Instant Coffee dissolved in 1/2 cup boiling water
2 Tbs. Balsamic Vinegar
1 Tbs. Cornstarch
1 Tbs. Water
Season the beef roast with salt and pepper to taste. In a large heavy skillet, warm one tablespoon of olive oil over medium-high heat. Add the beef roast and sear the outside until browned on all sides. Can take up to 5 minutes on each side. Transfer the roast to a 3-1/2-quart sow cooker.
Add the remaining tablespoon of oil to the same skillet and reduce the heat to medium. SautÚ the onions, stirring, for about 7 minutes or until they are soft and golden. Add the garlic and thyme; sautÚ, stirring, for about a minute more. Pour in the coffee and balsamic vinegar, and allow to warm for about a minute; then pour the mixture over the beef in the crock pot. Cover and cook on high setting until the beef is tender, but not yet falling apart (usually about 4 1/2 hours). Transfer the beef to a clean cutting board and tent with foil to maintain its heat. Let the roast rest for about 10 minutes.
Meanwhile, pour the juices from the slow cooking into a medium saucepan. Skim off the fat and bring the juices to a boil over medium-high heat.
In a small bowl, blend together the cornstarch and water. Add the mixture to the saucepan and cook, whisking constantly, until the gravy has thickened slightly. Season with salt and pepper to taste. Remove the twine from the roast beef and carve. Serve
warm with the gravy. Kitchen Staff Tip: Leftover roast beef will keep, covered and refrigerated, for up to two days; and it makes for a lovely second meal when warmed in the caramelized onion gravy. (serves 12)
POTATOES AU GRATIN Back to Top
4 medium potatoes, peeled and thinly sliced
1 tsp dried rosemary
1/4 tsp ground black pepper
1 1/2 cups milk
1 envelope (15/16oz) chicken gravy mix
3 tbs Parmesan cheese
Place potatoes in a lightly greased 11- x 7- x 1 1/2-inch baking dish. Sprinkle with rosemary and pepper. Combine milk and dry gravy mix; pour over potatoes. Sprinkle with Parmesan cheese. Bake at 400 degrees F. for 30 minutes or until tender. 6 srv
PUFF OVEN PANCAKES Back to Top
4 Tblsps butter
2/3 cup milk
2/3 cup pancake mix
Preheat oven to 450F. Melt 2 tbsp. butter in each of two 9" pie plates in oven. In blender, combine eggs, milk and pancake mix. Pour batter into pie plates. Bake about 18 minutes, until pancakes are puffy and browned. DO NOT open oven while pancakes are cooking. Serve immediately with one of the toppings below:
Fiesta Fruit Topping
10 oz. raspberries
1 cup pineapple chunks
1 banana sliced
1/4 cup sour cream
1/4 cup brown sugar
Spoon raspberries on top of each warm Puff Oven Pancake. Top with drained pineapple chunks and sliced banana. Sprinkle sugar over top. Top with sour cream. OR:
Sprinkle 1 1/2 tsp of lemon juice over top of each warm Puff Oven Pancake and sprinkle powdered sugar over top.
PUMPKIN CAKE WITH CHOCOLATE ICING Back to Top
3 cups Cake Flour
1 Tbs. Baking Powder
2 tsp. Baking Soda
2 tsp. Pumpkin Pie Spice
1 tsp. Salt
4 large Eggs
1 cup Granulated Sugar
1 cup Brown Sugar, firmly packed
16-oz. can (2 cups) Pumpkin Puree
1 cup Vegetable Oil
1/2 tsp. Vanilla Extract
Chocolate Icing Ingredients:
1 Tbs. Butter
1-oz. Unsweetened Chocolate
Dash of Salt
1/2 tsp. Vanilla Extract
1 1/4 cup Confectioner's sugar
2 Tbs. Whole Milk (or less)
Pre-heat the oven to 350-F degrees and spray a 10-inch tube or angel food cake pan with non-stick cooking spray; set aside.
To prepare the pumpkin cake, sift together the cake flour, baking powder, soda, pumpkin pie spice, and salt; set aside. In a separate mixing bowl, beat together the eggs until fluffy, add the granulated and brown sugars to the mixture, and blend again.
Stir in the pumpkin puree to form a rich batter, then add the vegetable oil and vanilla extract, and blend again, until smooth. Blend the flour mixture into the creamed mixture a little at a time until the cake batter is completely blended. Pour the batter into the prepared cake pan and bake for 55 to 60 minutes, or until a cake tested inserted near the center comes out clean. Cool cake for about 10 minutes on a wire rack before inverting the cake to remove it from the cake pan and allow it to continue cooling on the wire rack.
To prepare the chocolate icing, melt the butter and chocolate together in a small saucepan over low heat. When partially melted, stir in the salt and vanilla. Add the confectioner's sugar and just enough milk to make the icing thin enough to drizzle over the pumpkin cake and run down the sides. Place the cooled cake on a serving platter and ice the pumpkin cake. Slice to serve.
SLOW COOKER CURRIED BEEF Back to Top
2 pounds lean beef round, trimmed Of fat and cut in 2-in cubes
1 tablespoon curry powder
1 teaspoon cumin seeds
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground gloves
1 teaspoon allspice
1 clove garlic, minced
1 lemon, juiced
1 tablespoon raisins
1 tablespoon light soy sauce
2 teaspoons cornstarch
1/4 cup cold water
Combine ingredients, except cornstarch and cold water in a crock cooker. No pre-browning of the meat or preheating of the cooker is needed. Cover tightly and set on slow heat. Cook 16 to 18 hours or until meat is very tender. Gently stir meat once or twice during cooking time. Twenty or 30 minutes before serving time, stir the cornstarch
into cold water and stir this mixture into the crock cooker. Cover and continue to cook at lowest heat, stirring once or twice, until liquid thickens. Serve with dollops of yogurt, lemon wedges, and chopped fresh parsley or cilantro leaves as a garnish, if desired.
Makes 8 servings,
SLOW COOKER IRISH STEW Back to Top
2 pounds Lamb, boneless, cubed - browned & drained
2 teaspoons salt
1/4 teaspoon pepper
2 cups water
1 small bay leaf
2 carrots, pared & cut in 1/2-inch slices
2 small onions, thinly sliced
4 medium potatoes, pared & quartered
1/4 cup Quick-cooking tapioca, (opt)
10 ounces peas, frozen, OR
10 ounces Mixed vegetables, frozen
Season cubed lamb with salt and pepper. Add remaining ingredients except peast
(omit tapioca if you don"t want gravy thickened). Stir well. Cover and cook on low 10-12 hours. Add peas during last 1-2 hours of cooking
SNIPDOODLES Back to Top
1 stick unsalted butter, softened
1 1/2 cups sugar
1 teaspoon vanilla
1/4 cup milk
3 cups flour
3/4 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
3 tablespoons sugar
1 tablespoon cinnamon
1. Beat the butter and sugar in the bowl of an electric mixer or with a wooden spoon until creamy and smooth, about 3 minutes. Add the eggs and vanilla and beat until fully incorporated. Add the milk and stir. In a separate bowl, whisk together the next five ingredients (flour through nutmeg) and then stir into the butter/sugar mixture.
Chill dough for 2 hours. Heat oven to 350 degrees. Line two cookie sheets with parchment paper.
2. Shape dough into large, walnut-size balls, about 1 1/4 inches in diameter. Mix together sugar and cinnamon in a small bowl. Dip tops in sugar-cinnamon mixture. Place 3 inches apart on lined baking sheet. Bake for about 12 minutes. Cookies will appear undercooked when removed from the oven; the centers will still be very moist and light. As they cool, the cookies will firm. Yields 20 to 24 cookies.
SPANISH-RICE ENCHILADAS Back to Top
1/4 cup Water or vegetable broth
1 Onion, chopped
2 cups Fresh spinach, chopped
3 cups Cooked brown rice
1 tablespoon Soy sauce
1 teaspoon Ground cumin
6 cups Enchilada sauce
12 Soft corn tortillas
Place water (or broth) and onion in a medium saucepan. Saute until onion softens slightly. Add the spinach. Cover and steam until just tender, 4 to 5 minutes. Remove from heat. Add rice and seasonings. Mix and set aside. Preheat oven to 350 degrees. Spread 1 cup of Enchilada sauce over the bottom of a casserole dish. Spread a line of the spinach-rice mixture down the center of a tortilla. Roll up and place, seam-side down, in the casserole. Repeat until all of the ingredients are used. Pour the remaining sauce over the tortillas. Cover and bake for 30 minutes.
Top with low-fat cheddar cheese and/or serve with a bit of low-fat sour cream.
SPECIAL SPICY RICE Back to Top
2 cups water
1 cup uncooked long grain rice
1 Tbls. chicken-flavor bouillon
1 (16 oz.) container sour cream (at room temperature)
1-1/2 cups shredded Colby cheese
1 cup shredded Monterey Jack cheese
1 (4 oz.) can chopped green chilies (undrained)
1/2 cup chopped red bell pepper
1/8 tsp. black pepper
Preheat oven to 350 degrees. In a medium saucepan, combine water, rice and bouillon; bring to a boil. Reduce heat; cover and simmer 15 minutes or until rice is tender. In a
large bowl, combine all ingredients except 1/2 cup Colby cheese; mix well. Turn into buttered 1-1/2-quart baking dish. Bake 20 to 25 minutes. Top with remaining cheese;
bake 3 minutes longer or until cheese melts. Let stand 5 minutes. Makes 6 servings.
SPINACH DIP Back to Top
8 oz. cream cheese
8 oz Monterey Jack with peppers
1 package frozen chopped spinach, thawed and drained
I put all the ingredients in a covered microwave dish and nuke it for about 3 minutes. Then I stir it and microwave it for 3 more minutes or until all the cheese is melted.
STREUSEL CARAMEL BARS Back to Top
2 cups unsifted flour
3/4 cup firmly packed light brown sugar
1 egg, beaten
3/4 cup cold margarine or butter, divided
3/4 cup chopped nuts
24 caramels, unwrapped
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
Preheat oven to 350 degrees. In large bowl, combine flour, sugar and egg; cut in 1/2 cup margarine until crumbly. Stir in nuts. Reserving 2 cups crumb mixture, press remainder firmly on bottom of 13 X 9 inch baking pan. Bake 15 minutes. Meanwhile, in heavy saucepan, over low heat, melt caramels with sweetened condensed milk and remaining 1/4 cup margarine. Pour over prepared crust. Top with reserved crumb
mixture. Bake 20 minutes or until bubbly. Cool. Cut into bars. Store loosely covered at room temperature.
TORTILLENI CASSEROLE Back to Top
A creamy white sauce and a crispy topping make packaged tortellini something special.
1 pkg. (16oz) cheese or beef filled tortellini
2 Tbs. butter
3 Tbs. all-purpose flour
2 cups low-fat milk
1 tsp. worchestershire sauce
1/4 tsp. salt
1/3 cup dry bread crumbs
1/3 cup grated Parmesan cheese
Heat oven to 350║. Butter a shallow 2 qt. casserole dish. Cook pasta according to package directions. While pasta is cooking, prepare sauce. In small saucepan, melt butter over medium heat. Add flour and stir constantly for 1 minute, until a smooth paste
forms. Slowly add milk, whisking with a wire whisk until smooth, Cook 3-4 minutes, until sauce bubbles and thickens. Stir in Worcestershire sauce and salt. Remove from heat.
Drain pasta and return to pot. Toss with white sauce and transfer to prepared casserole; sprinkle with breadcrumbs and cheese. Bake 5-10 minutes, or until top is golden brown. Let stand 5 minutes before serving.
TURKEY TAMALE CASSEROLE Back to Top
1 pound uncooked ground turkey
2 cloves garlic, minced
1 14- to 16-ounce can cream-style corn
1 10-1/2-ounce can chili without beans
2 teaspoons dried oregano, crushed
1/2 teaspoon ground cumin
1/4 teaspoon salt
8 (6-inch) corn tortillas
1 cup chicken broth or water
1 2-1/4-ounce can sliced pitted ripe olives, drained
1 cup shredded cheddar cheese (4 ounces)
Dairy sour cream (optional)
Thinly sliced green onion (optional)
In a large skillet cook turkey and garlic over medium heat view turkey is no longer pink. Drain fat. Stir in corn, chili, oregano, cumin, and salt. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Remove from heat. Set aside. Stack tortillas; cut into 6 wedges. Place wedges in a medium mixing bowl; add broth or water. Let stand for 1 minute. Drain, reserving 1/4 cup liquid. Stir the reserved liquid and drained olives into the turkey mixture. In a 2-quart rectangular baking dish layer 2 cups of the turkey mixture and half of the tortillas; repeat layers. Top with remaining turkey mixture, spreading to cover tortillas. Bake, uncovered, in a 350 degree F. oven for 25 minutes or view heated through. Top with cheese; bake for 2 minutes more. Let stand for 5 minutes before serving. Top each serving with sour cream and green onion, if desired.
WELSH COOKIES Back to Top
4 cups flour
1 cup sugar
1 cup shortening (a combination of butter, margarine, and lard is best)
2 eggs (plus milk to equal 1 cup)
1 tsp nutmeg
1/2 tsp salt
3 tsp baking powder
1 tbs vanilla or orange extract
1/2 box currants (DO NOT SUBSTITUTE RAISINS)
Cream shortening and sugar together. Put 2 eggs in 8oz cup; add milk to fill. Add to creamed mixture. Combine dry ingredients. Add to sugar, shortening, and egg mixture about a cup at a time. Add currants. Chill dough. (can be made a day or two before). Roll out in batches on cutting board. Use a combination of sugar and flour to roll dough. Cut with a round cookie cutter. Grill in an electric skillet set at 350 degrees F. When tops get shiny turn over, this takes about 6 minutes. Cool on wire rack. They freeze well. Yield: about 6 dozen.
SHALOM FROM SPIKE & JAMIE
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