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

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Recipes from Spike & Jamie

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Contents Disk 20

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).

 

ALMOND FUDGE BROWNIES

AMARETTO COOKIES

BLARNEY BARS

BLOOMSDAY IRISH BREAKFAST

CALIFORNIA HOT CHICKEN SALAD

CHICKEN PACKETS

CHILE CON QUESO

CHINESE STIR FRY ALA JACKIE

CHOCOLATE PEANUT BUTTER PIE

COOKIES FROM CAKE MIX

CORNED BEEF

CORNED BEEF II

CORNED BEEF III

CREAMY ORANGE CHEESECAKE

EASY PORK PARMIGIANA

EASY TRAIL BARS

FONDANT

FRIED FRUIT PIES

GOLDEN POTATO SOUP

GRANDMA VESTAS FILLED COOKIES

GREEK PASTA SALAD

GRILLED GARLIC BASED CHICKEN

HAMANS EARS

HAMANTASCHEN TO MAKE WITH CHILDREN

HAMANTASCHEN WITH YEAST PRUNE FILLING

HEARTY VEGETABLE STEW

HOLIDAY MINTS

HONEY MUSTARD POTATOES

HOT CHICKEN SALAD SANDWICH

IRISH BREAKFAST OMELET

IRISH COFFEE SUPREME

IRISH CORNED BEEF AND CABBAGE I

IRISH COUNTRY STEW

IRISH GLAZED CORNED BEEF

IRISH MALACHIS BROWN BREAD

IRISH OMELET

IRISH ROASTED CHICKEN

IRISH STEW

IRISH WHISKEY PIE

ITALIAN DRESSING MIX

LEMONADE COOKIES

LEPRECHAUN PIE

LIGHT CARIBBEAN CORN SOUP

LIME PARTY PIES

MACARONI AND CHEESE WITH CORNED BEEF

MARINATED VEGGIE SALAD SANDWICH

MEXICAN STYLE BEAN CASSEROLE

MILLION DOLLAR FUDGE

MINTY IRISH CHOCOLATE CREAM PIE

NACHOS SUPREME

OAKHILL POTATOES

PASTA PRIMAVERA SALAD

PEANUT BUTTER CUPS

PINEAPPLE ORANGE CREPES

SAVORY TUNA or SALMON LOAF

SEMI NUTRIGRAIN BARS

SHEPHERDS PIE

SLOW COOKED CHINESE CHICKEN STEW

SLOW COOKED GERMAN SHORT RIBS

SLOW COOKER CORNED BEEF AND CABBAGE

SPICY CHICKEN WINGS

SPINACH STUFFED MUSHROOMS

STEW OF THE SOUTHWEST

VELVEETA SPAGHETTI


 

ALMOND-FUDGE BROWNIES    Back to Top

Nonstick spray coating

1/2 cup all-purpose flour

1/2 cup ground almonds

1/2 teaspoon baking powder

1/2 cup butter

2-1/2 ounces unsweetened chocolate, cut up

1 cup sugar

2 slightly beaten eggs

1 slightly beaten egg yolk

1 teaspoon vanilla

1/2 cup candy-coated semisweet chocolate pieces

Spray only the bottom of a 2-quart square baking dish with nonstick coating. Combine flour, almonds, and baking powder; set aside.

In a medium saucepan heat and stir butter and unsweetened chocolate over medium heat till melted. Stir in sugar, beaten whole eggs, beaten egg yolk, and vanilla. Beat by hand till just combined. Stir into flour mixture. Spread mixture into prepared baking dish. Sprinkle with candy-coated pieces. Bake in a 350 degree F. oven for 30 minutes. Cool in pan on a wire rack. Cut into squares. Servings: 16

 


 

AMARETTO COOKIES    Back to Top

1/2 cup butter

2 Tblsp molasses

2 eggs

1 cup toasted almonds, ground

1/2 tsp lemon rind, grated

1 tsp almond extract

1/2 cup Amaretto liqueur

2 cups pastry flour, whole wheat

Cream together butter and molasses. Add eggs, ground almonds, lemon rind and almond extract; mix well. Stir in Amaretto alternately with flour. Drop by teaspoonfuls onto ungreased cookie sheets. Bake at 350 degrees for 12-15 minutes. Cookies will be golden brown when done. Makes 36 cookies

 


 

BLARNEY BARS    Back to Top

 

1/2 cup Butter or Margarine, softened

3/4 cup Brown Sugar, firmly packed

2 large Eggs

1 Tbs. Milk

1 tsp. Vanilla Extract

3/4 cup All-purpose Flour

1/2 tsp. Baking Powder

1/4 tsp. Salt

3/4 cup Quick-cooking Oats

3/4 cup Toffee Pieces

1/3 cup Pecans, chopped

Blarney Bar Icing:

About 4 drops Green Food Coloring

3/4 can (or 3/4 cup) Vanilla Frosting

Pre-heat oven to 350-F degrees and lightly grease a 9-inch square baking pan.

In a mixing bowl, cream together the butter and the brown sugar. Blend in the eggs, one at a time. Add the milk and vanilla extract, then blend the wet ingredients again.

Sift in the flour, baking powder, and salt. Add the quick-cooking oats and fold in the toffee bits. Add the pecans, and blend the mixture well with a wooden spoon.

Spread the mixture in the prepared baking pan. Press the mixture firmly into the pan, making sure to form an even surface for your bars. Bake for about 25 minutes, or until a toothpick may be cleanly removed from the center of the bars. Cool in the baking pan on a wire rack. While the bars are cooling, prepare the frosting by blending together the green food coloring and prepared vanilla frosting. Spread an even layer of the frosting over the bars, then cut in a diamond shape to serve.

Tip: To prepare your own vanilla frosting from scratch, simply blend together 1 cup sifted confectioners' sugar, 1/4 teaspoon salt, 1/2 teaspoon vanilla extract, and 1 to 3 tablespoons water.

 


 

BLOOMSDAY IRISH BREAKFAST    Back to Top

8 slices Irish bacon

8 Irish pork sausages

4 slices black breakfast pudding (sausage patties)

4 slices white breakfast pudding (sausage patties)

4 eggs

4 medium tomatoes

Freshly ground pepper

Over low heat, fry bacon, turning frequently until done to taste. Irish bacon should remain soft rather than cooked to a hard crisp. Remove and drain on paper towels.

Place sausages in the pan and brown on all sides. Remove and drain on paper towels. Cut the tomatoes in half and fry them in the bacon fat, cut side down, with slices of pudding. Remove and keep hot. Cook eggs to order: fried, poached or scrambled. Add freshly ground pepper to taste. Add grated Irish cheddar cheese to taste if eggs are to be scrambled. Divide equally on four plates and serve with Irish brown soda bread (recipe follows), butter and preserves or marmalade.

 


 

CALIFORNIA HOT CHICKEN SALAD    Back to Top

3 c. cubed, cooked chicken or turkey

1 can (10 3/4 oz.) cream of chicken soup

1 c. chopped onion

1/2 c. sliced water chestnuts

1/2 c. mayonnaise

2 tbsp. lemon juice

Mix ingredients, spread in 9x9 baking casserole dish.

Topping:

1/2 c. slivered almonds

3/4 c. crushed potato chips

3/4 c. crushed corn flakes

Combine almonds, potato chips and corn flakes. Sprinkle crumb topping on chicken mixture. Bake at 350 degrees for 30 minutes.

 


 

CHICKEN PACKETS    Back to Top

2 C. chicken, cooked and chopped

3 oz. cream cheese, softened

1 tbsp chives, chopped fresh or dried

2 tbsp. milk

1/2 C croutons, crushed (or bread crumbs)

2 pkgs. refrigerator crescent rolls

pinch of salt

1/2 C milk (or butter) for dipping

Mix chicken, cream cheese, chives, milk and salt in a medium bowl to make filling .

Unroll the crescent rolls. Each tube will contain 4 rectangles with diagonal perfs. Press dough along perfs., so rectangles will not separate. Place about a 1/4 cup of chicken mixture into the center of each rectangle. Fold dough over filling and pinch ends tightly. Dip each packet in milk (or butter) then coat with croutons. Place packets on a baking sheet and bake for 20 minutes at 350 degrees. Packets should be golden brown. Good hot or cold. OAMC process: After mixing the chicken mixture, place in quart freezer bag, label and freeze. To Serve: Thaw chicken mixture and follow the assembly and

baking directions above.

 


 

CHILE CON QUESO    Back to Top

1 tablespoon veg. oil

3 tablespoons minced onion

1 tablespoon flour

1 cup drained canned

tomatoes, chopped

4-oz. can diced green chiles

1/2 cup whipping cream

3 oz. cream cheese, room temp.

tortilla chips for dipping

8 oz. jalapeno-Monterey Jack, shredded (about 2 cups)

In a heavy pan, at medium temperature, heat oil. Add onion and cook, stirring, till golden about 3-4 min. Add flour and cook, stirring constantly, 1 minute. Add tomatoes and chiles. Cook, stirring until thickened, 1-2 minutes. Add cream and cook, stirring, until it begins to boil, about 1 minute. Lower heat, and gradually add cream cheese (which has

been cut into small pieces) stirring until cheese melts, 1-2 minutes. Gradually still in Monterey Jack cheese. stirring, until melted. Do not all to boil or cheese might separate. Serve at once with chips for dipping. NOTE: To keep warm, or to rehear, place over a pan of hot (but NOT boiling) water.

 


 

CHINESE STIR FRY ┴ LA JACKIE    Back to Top

2 sheets of Chinese egg noodles

3 cups shredded bok choy (or cabbage)

3 cups sliced chestnut mushrooms (or whatever kind you have)

11/2 cups bean shoots

11/2 cups baby corn

1 cup water chestnuts

1 cup mange tout (pea pods)

1 cup shredded carrot

3 spring onions (scallions), chopped

1 sweet yellow pepper, sliced

1 red pepper, sliced

2 cloves garlic, crushed

1/4 cup light soy sauce

3 tsp Chinese five spice (aniseed, cinnamon, fennel, pepper, clove)

2 tsp ground ginger root

Put the noodles in boiling water and boil for 5 minutes. If you have the ready-for-the-wok kind of noodles, great. Make sure your wok is really hot,then add some sesame oil. Put all of the vegetables in the wok, and stirfry for 3 minutes. Add the noodles, soy sauce and all of the spices. Stir-fry for a further 2 minutes. Serves 4, keeps well overnight for leftovers the next day. A really good recipe for OAMC, as long as you leave out the

noodles until ready to serve.

 


 

CHOCOLATE PEANUT BUTTER PIE    Back to Top

One 12.3-ounce package extra-firm silken tofu

2 1/2 tablespoons water

1/2 cup plus 1 1/2 tablespoons sugar

1/2 cup plus 1 1/2 tablespoons Dutch cocoa powder (unsweetened)

1 1/4 teaspoons vanilla

1/8 teaspoon salt

1/2 cup smooth or crunchy natural peanut butter

2 tablespoons chopped roasted peanuts

1 baked and cooled 8- or 9-inch pie crust

Place all ingredients except pie crust in a food processor or blender and process until very smooth. Pour into cooled crust and smooth the top. Garnish with roasted peanuts. Chill and serve with whipped topping or whipped cream.

 


 

STRAWBERRY CREAM CHEESE COOKIES FROM CAKE MIX    Back to Top

1/4 cup softened butter

One 8-ounce package cream cheese, room temperature

1 egg

1/4 teaspoon vanilla extract

One 18 1/2-ounce box strawberry cake mix (any flavor can be used)

Mix butter and cream cheese together in a large mixing bowl. Add egg, vanilla and cake mix. Mix well. Drop by spoonfuls on a greased cookie sheet. Bake for 10 minutes at 375 degrees. Frost with prepared frosting if desired.

 


 

CHOCOLATE PEANUT BUTTER COOKIES FROM CAKE MIX    Back to Top

One 18 1/2-ounce box of devil's food cake mix

1 cup peanut butter

1/3 cup water

2 eggs

1 cup peanut butter chips or semisweet chocolate chips or a combination of both

Preheat oven to 350 degrees. Generously grease cookie sheets. In a large bowl, combine by hand the cake mix, peanut butter, water and eggs. Stir until dough is formed. Stir in chips. Drop by teaspoonfuls 2 inches apart onto greased cookie sheets. Bake for 10 to 15 minutes. Cool 1 minute on cookie sheets. Remove from sheets and cool completely.

 


 

CORNED BEEF & CABBAGE    Back to Top

5 lb. Joint of Corned Beef

2 Large Onions; Peeled and Sliced

2 Large Carrots; Peeled and Sliced

4 Potatoes; Peeled & Sliced

1 Large Cabbage; Quartered

1 Bay Leaf

Water to Cover

Freshly Ground Black Pepper

Rinse, peel and quarter the cabbage and set aside. Peel and slice the remaining vegetables. Cover the meat with warm water in a large pot and bring to the boil. Skim the surface to remove the briny film and add the onions, carrots, potatoes, bay leaf and pepper. Reduce heat and simmer gently for 90-minutes.

Add the cabbage and continue to cook for another 30-minutes. Serve the meat surrounded by the vegetables with a side of mashed potatoes.

 


 

CORNED BEEF III    Back to Top

3- to 4-pound corned beef brisket

In a kettle combine beef with cold water to cover by 2 inches and bring water to just a boil, skimming froth. Simmer beef, covered, 3 hours, or until tender. Remove kettle from heat and let beef stand in cooking liquid 20 minutes. Transfer beef to work surface and trim fat. Use beef as part of a boiled dinner and/or for making corned beef on rye and/or corned beef hash. Corned beef keeps, covered and chilled, 4 days.

 


 

CORNED BEEF    Back to Top

2 to 3 lb. brisket, flank or shoulder roast (up to 1 1/2 inch thick)

2 qt. spring or distilled water

1/2 cup canning and pickling salt

1/2 cup tenderizing salt

3 Tbsp. sugar

2 Tbsp. mixed pickling spice

2 bay leaves

8 whole black peppercorns

1 or 2 cloves garlic, minced

Roll brisket or flank and tie (roll lengthwise). Place in large glass or mixing bowl. In glass or enamel saucepan, combine remaining ingredients. Heat just to boiling. Remove from heat; cool. Pour cooled brine over meat. Cover meat with plastic wrap. Refrigerate 4 to 5 days, turning meat occasionally. At end of 4 - 5 days, drain. Rinse meat with cold water. To prepare corned meat, place in Dutch oven, Cover with cold water. Heat to boiling; drain. Cover with cold water again. Heat again to boiling. Reduce heat. Cover and simmer until tender, 3 1/2 to 4 1/2 hours.

 


 

CREAMY ORANGE CHEESECAKE    Back to Top

1 cup graham cracker crumbs

3 tablespoons sugar

3 tablespoons butter or margarine -- melted

1 envelope unflavored gelatin

1/4 cup cold water

2 8 oz containers cream cheese -- (soft style)

3/4 cup orange juice

7 ounces marshmallow cream

Combine crumbs, sugar, and butter; press onto bottom of 9-inch spring-form pan. Bake at 325 degrees F. for 10 minutes. Cool. Soften gelatin in cold water; stir over low heat until dissolved. Gradually add to cream cheese, mixing with electric mixer until well blended. Blend in orange juice and marshmallow cream; chill until slightly thickened. Pour into crust; chill until firm. Yield: 1 cheesecake.

 


 

EASY PORK PARMIGIANA    Back to Top

1 each large egg

1 tablespoon water

2 tablespoons Parmesan cheese -- grated

1/3 cup Italian-seasoned breadcrumbs

8 ounces pork tenderloin -- sliced 1-1/4-inch-thick

2 tablespoons vegetable oil

1 cup commercial spaghetti sauce

2 ounces Mozzarella cheese -- shredded

Combine egg and water; set aside. Combine Parmesan cheese and breadcrumbs; set aside. Place each piece of pork between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Dip pork in egg mixture and dredge in crumb mixture. Cook pork slices in oil in a large skillet over medium heat just until browned, turning once. Arrange pork in a lightly greased 8-inch square baking dish; top with spaghetti sauce. Bake at 350 degrees F. for 25 minutes; top with Mozzarella cheese. Bake 5 additional minutes. Yield: 4 servings.

 


 

EASY TRAIL BARS    Back to Top

3/4 cup butter

1/2 cup honey

2 eggs

1 cup applesauce, unsweetened

2 teaspoons vanilla

1 teaspoon baking soda

dash salt

1/2 cup all-purpose flour

1 cup flour

2 cups rolled oats, uncooked

1 cup dried cranberries

Beat butter. Add honey, eggs, applesauce, vanilla, baking soda, salt; mix well. Add flour. Stir in oats and cranberries. Press dough into 9x13 pan. Bake 30-35 minutes at 375 degrees. Cool and cut into squares. YIELD: 8 Servings

 


 

FONDANT    Back to Top

2 pounds Powdered Sugar

1/2 pound Butter or Margarine

1 tablespoon White Corn Syrup

tablespoon Evaporated milk

1 teaspoon Extract -- (any flavor)

Food Coloring -- (as desired)

Mix butter, corn syrup, extract and food coloring in a large mixing bowl. Beginning with a fork work powdered sugar into the mixture, eventually using hands to mix when mixture begins to resemble a dough. Add sufficient powdered sugar to form a stiff dough that can be molded. Make balls the size of small walnuts, and place on cookie sheets.

When finished, dip nougats in melted dipping chocolate to make finished candies.

Variations: Add 3 tablespoons cocoa powder to powdered sugar for chocolate nougats, or substitute 3 tablespoons of peanut butter for an equal amount of butter for peanut butter nougats.

Suggested flavors: Almond or Cherry extract for cherry chocolates, orange extract, maple extract, vanilla extract, mint extract, coconut extract or other flavors you would like to use You may also add chopped fruit or nuts to fondant when mixing before forming the nougats.

 


 

FRIED FRUIT PIES    Back to Top

Filling:

3 cups dried apples, peaches, or apricots*

1 1/2 cups boiling water

1/2 cup sugar

1/4 teas. ground cinnamon

1/4 teas. ground allspice

Cook fruit in boiling water, covered, for 30 minutes, or until very tender; cool and mash slightly. Stir in sugar and spices.

Pastry:

2 cups all-purpose flour

1 teas baking soda

1/2 teas salt

1/2 cup vegetable shortening

2 to 3 tbsp. ice water

Combine flour, baking soda and salt; cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle ice water over flour mixture by tablespoonfuls, mixing lightly with a fork until enough has been added to allow dough to form a ball. Wrap ball and chill at least 1 hour.

Divide chilled pastry in half; roll each half to 1/4 inch thickness and cut into 5 inch circles. Reroll scraps and cut into circles. Place 2 to 3 tablespoons fruit mixture on half of each pastry circle; moisten edges of pastry circles and fold over filling, making sure edges meet. Press edges together, using a fork dipped in flour. Fry in deep hot oil (375

degrees F) until golden brown. Drain on paper towels; sprinkle with sugar while hot.

*Note: Fresh fruit may be substituted for dried. Increase amount to 4 cups and simmer, covered in a small amount of water, until tender. Mash coarsely or chop finely and mix with sugar and spices.

 


 

GOLDEN POTATO SOUP    Back to Top

 

3/4 cup Celery, chopped

3/4 cup Onion, chopped

1/4 cup Butter or Margarine

2 14-oz. cans Chicken Broth

2 1/3 cups Mashed Potato Flakes

1 1/2 cups Whole Milk

1/3 cup processed American Cheese, grated or cubed

1/2 tsp. Garlic Salt

1/4 tsp. Onion Powder

1/4 tsp. Chili Powder

1/2 cup Sour Cream

Working in a 3-quart saucepan over medium heat, sautÚ the celery and onion in the butter for about 3 minutes.

Slowly stir in the chicken broth, a little at a time, and bring the mixture to a boil. Reduce the heat to simmer and add the potato flakes. Let the soup simmer for about 8 minutes, stirring occasionally. Add the milk, cheese, garlic salt, and onion and chili powders. Cook and stir the soup until the cheese is completely melted. Just before serving, blend the sour cream into the soup until it is heated through. Do not let the mixture come to a boil after adding the sour cream. Serve the soup warm from a tureen or in individual bowls, with a sprig of celery leaves for garnish.

 


 

GRANDMA VESTA'S FILLED COOKIES    Back to Top

1 cup Sugar

1 1/2 Tablespoons Vegetable Shortening

3 Eggs

1 cup Milk

2 teaspoons Baking Powder

1/2 teaspoon Salt

1 teaspoon Vanilla

1 cup Raisins

1 cup Chocolate Chips

1 cup Nuts -- chopped

Cornstarch -- as needed

Flour -- as needed

Cream sugar, shortening & eggs. Add milk, baking powder, salt and vanilla and mix well. Add enough flour to make a dough which can be rolled out. Roll out dough and cut into 3 inch circles with the lip of a drinking glass or a biscuit cutter.

Filling:

Barely cover raisins and nuts with hot water until they swell. Heat and thicken with cornstarch. Partly cool and add chocolate chips. Drop 1 teaspoon of filling onto a dough circle. Cover with second dough circle and seal edges.

Bake at 375 degrees F on greased cookie sheets for 10 -12 minutes. Cool and frost/ decorate as desired. Store in closed container to keep soft. These cookies freeze well.

 


 

GREEK PASTA SALAD    Back to Top

About 6 cups of fusili (or any pasta you have on hand)

1 sweet yellow pepper, chopped

1 onion, chopped

4 cups of chopped, fresh tomatoes

2 cloves of garlic, crushed

4 tablespoons fresh lemon juice

Cook the pasta. SautÚ the onion, garlic and pepper in a little olive oil for 4 minutes. Add the chopped tomatoes and sautÚ for a further 2 minutes. Remove from heat, add salt and pepper to taste. Combine with pasta. Squeeze lemon juice* over the whole thing, then mix it up some more. *The original recipe calls for a mixture of lemon juice and olive oil to be used, but I skip the olive oil. For the best taste, let this cool down for at least 30 minutes; you don't want to eat it cold like most pasta salads, just warm. The flavors seem to meld better when it's not served piping hot. This is VERY addictive! It sounds a bit dodgy, but put together, it's definitely one of my favorite foods, ever!

 


 

GRILLED GARLIC BASTED CHICKEN    Back to Top

6 whole chicken legs, thighs attached

1/2 cup butter or margarine

4 cloves garlic, minced or pressed

1/4 cup finely chopped onion

1 cup beer

1 tbs finely chopped parsley

1/2 tsp coarsely ground black pepper

Rinse chicken and pat dry. Melt butter in a small pan over medium heat; add garlic and onion and cook, stirring occasionally, until onion is soft. Add beer and bring to a boil, stirring. Remove from heat. Stir in parsley and pepper; pour into a large bowl. Turn chicken in butter mixture to coat; lift out and drain briefly (reserve butter mixture). Place chicken on medium hot grill. Cook, turning and basting frequently with butter mixture, until meat near thighbone is no longer pink when slashed in the thickest part (40 to 50 minutes). Serves 6.

 


 

HAMAN'S EARS    Back to Top

(ORECCHIE DI AMMAN)

3 whole eggs, or 2 whole eggs and 2 egg yolks

4 tablespoons granulated sugar

1/2 teaspoon salt

2 teaspoons grated lemon zest or orange zest

3 tablespoons olive oil

3 tablespoons brandy

1/2 teaspoon vanilla extract

2 1/2 to 3 cups all-purpose flour

Vegetable oil for deep-frying

Confectioners' sugar for topping

Using whisk or wooden spoon, beat together eggs, granulated sugar, salt, citrus zest, olive oil, brandy and vanilla. Gradually add flour, stirring only enough for mixture to come together in a soft dough.

Turn out onto lightly floured board and knead for 5 minutes, or until smooth. Roll out into a thin sheet and, using pastry wheel, cut into strips about 1 1/2 inches wide and 4 to 6 inches long. Pinch together ends of longer strips to form rings and pinch centers of shorter strips to ends to form butterfly shapes.

Pour vegetable oil to depth of 3 inches into deep frying pan or saucepan. In batches, slip pastries into hot oil and fry until golden, about 3 minutes. Using slotted skimmer, transfer to paper towels to drain briefly. Keep warm until all cookies are fried. Arrange on platter and sift a dusting of confectioners' sugar over top while still warm. Eat at once.

 


 

HAMANTASCHEN TO MAKE WITH CHILDREN    Back to Top

For dough:

2/3 cup unsalted margarine or butter

1/2 cup sugar

1 egg

3 tablespoons milk or water

1/2 teaspoon vanilla

2 1/2 to 3 cups sifted all-purpose flour

Fillings:

Apricot preserves, peanut butter, chocolate chips, nuts OR chopped apples

By hand or in food processor, cream margarine or butter with sugar. Add egg and cream until smooth. Add milk or water and vanilla. Add flour until dough forms ball. Divide dough into 2 cylinders about 3 inches in diameter. Refrigerate for a few hours or overnight.

Preheat oven to 350 degrees. Using one cylinder of dough at a time (keep unused portion refrigerated until needed), cut 1/8-inch slices of dough. Roll them out slightly and place 1 teaspoon filling in center of each round. Draw edges up at 3 points to form a triangle and pinch together carefully. Place triangles on ungreased baking sheets. Bake 20 minutes, or until golden brown. Cool on rack.

 


 

HAMANTASCHEN WITH YEAST PLUS PRUNE FILLING    Back to Top

For dough:

1 package dry yeast

1 1/4 cups warm water (about 110 degrees)

1/2 cup sugar

8 tablespoons (1 stick) unsalted butter or margarine, melted and cooled

1/2 teaspoon salt

2 eggs, beaten

About 4 cups all-purpose flour

For filling:

1 pound pitted prunes, chopped

1/4 cup water

1 tablespoon fresh lemon juice

1/4 cup honey

2 teaspoons grated lemon zest

1/3 cup almonds, ground in food processor

Stir yeast into 1/4 cup of the water along with 3 tablespoons sugar. Let stand until foamy on surface, about 4 minutes. In large mixing bowl, combine remaining water, remaining sugar, butter or margarine, salt, eggs and yeast mixture. Stir in flour gradually until soft dough is formed. Turn dough out onto floured surface and knead about 3 minutes. If sticky, add more flour. Form dough into ball and place in greased bowl. Cover and place in warm spot, until doubled in bulk, about 1 hour.

Meanwhile, make filling. Cook prunes in water over low heat, about 10 minutes. Add lemon juice and honey and cook 5 minutes more. Mixture should be fairly thick. Add lemon zest and almonds, stirring well to combine. Let cool.

Punch down dough and let rest about 5 minutes. Roll out 1/8-inch thick on floured board. Cut circles with 4-inch cookie cutter. Place about 2 teaspoons prune filling in center of each circle. Starting at one edge, pinch two edges of dough together, stopping at center of the circle. Repeat on two more sides, forming a triangle and leaving a small opening in center. Place on greased cookie sheets, cover, and let rise about 1 hour.

Preheat oven to 375 degrees. Examine hamantaschen before putting in oven and pinch seams again if they seem to be opening. Bake until golden brown, about 20 minutes. Let cool on rack 10 minutes before removing.

 


 

HEARTY VEGETABLE STEW    Back to Top

10 medium Potatoes -- peeled & cubed

6 medium Carrots -- peeled & sliced

1 large Onion -- chopped

6 stalks Celery -- sliced

6 cubes Low-sodium Vegetarian Bouillon

1/4 cup Olive oil

1 can Cream of Mushroom Soup

10 cups Water

2 teaspoons Salt

1 teaspoon Black Pepper -- fresh ground

2 tablespoons Parsley -- dried or fresh

1/4 cup Cornstarch

1 cup Cold Water

In a very large pan, heat olive oil over medium heat, then add bouillon cubes, onion and celery. Simmer over medium-low heat until tender. Add potatoes, carrots & mushroom soup and stir well. Then add 10 cups water and seasonings, and stir well. Simmer over low-medium heat for about one hour or until vegetables are tender. In a shake mixer, or a large cup, mix cornstarch with cold water and slowly pour into simmering mixture, stirring constantly until stew has thickened. Serve with dinner rolls on the side.

 


 

HOLIDAY MINTS    Back to Top

1 Egg White

2 cups Powdered Sugar

2 Tablespoons Butter or Margarine

1/2 teaspoon Mint Flavoring

Mix powdered sugar and butter using a pastry blender or butter knives. Add egg white and flavoring, as well as any food coloring desired. Mix well, adding extra powdered sugar if needed to make a soft dough. Roll into balls the size of large marbles and press with a fork to flatten and add ridges.

 


 

HONEY MUSTARD POTATOES    Back to Top

4 large Potatoes -- about 2 pounds

1/2 cup Dijon Mustard

1/4 cup Honey

1/2 teaspoon Thyme -- dried, crushed

Salt -- to taste

Pepper -- to taste

Peel potatoes and cut each into several small pieces. Cover potatoes with salted water in large saucepan and bring to a boil over medium-high heat. Cook potatoes 10 - 15 minutes or until just tender. Drain and set aside. Combine mustard, honey and thyme in a mixing bowl, then mix potatoes with honey-thyme mustard, tossing lightly until evenly coated. Arrange potatoes on a baking sheet prepared with nonstick cooking spray. Sprinkle potatoes with salt and pepper to taste. Bake at 375 degrees F for 20 minutes or

until potatoes begin to brown around edges.

 


 

HOT CHICKEN SALAD SANDWICH    Back to Top

2 c. chopped cooked chicken

1/4 c. chopped onion

1/4 c. chopped ripe olives

3 chopped hard boiled eggs

1/2 c. mayonnaise

1 can cream of chicken soup

(undiluted)

1 c. sour cream

Salt and pepper as desired

Very thin Pepperidge Farm bread

4 oz. jar mushrooms, chopped

Mix cream of chicken soup with sour cream. Set aside. Mix chicken, onion, olives, eggs, mushrooms, mayonnaise, salt and pepper. Make sandwiches and place side by side on a cookie sheet. Spread with soup, sour cream mixture. Bake 30 minutes at 350 degrees.

 


 

HOT CHICKEN SALAD    Back to Top

2 c. diced, cooked chicken

1 c. thinly sliced celery

1/2 tsp. salt

2 tsp. grated onion

1 c. mayonnaise

2 tbsp. lemon juice

1/2 c. shredded Cheddar cheese

1 c. crushed potato chips

Combine chicken, celery, salt, onion, mayonnaise and lemon juice. Spoon lightly into 1 quart microwave dish. Sprinkle with cheese and potato chips. Bake in microwave - 4 1/2 to 5 minutes, or until mixture is well heated. Serve with assorted crackers.

 


 

IRISH BREAKFAST OMELET    Back to Top

1 to 2 tablespoons olive oil

2 cups no-fat, no-cholesterol liquid egg product

4 teaspoons skim milk

Salt and pepper to taste

Mushroom Scallion Filling

Use just enough oil to cover the surface of an omelet pan or skillet set over medium heat. For each omelet, in a small bowl beat a half-cup of the egg product, 1 teaspoon milk and salt and pepper to taste. Pour into skillet. Cook, lifting edges to allow uncooked portion to flow underneath. When almost set, spoon 1/4 of the Mushroom Scallion Filling over half of the omelet. With spatula, fold other half over filling; slide onto serving dish. Serve immediately.

Mushroom Scallion Filling:

4 slices Irish bacon

1/2 cup chopped scallions

8 ounces (about 3 cups) fresh mushrooms, sliced

Salt and pepper to taste

2 tablespoons fresh parsley, minced

Cut bacon slices into 1/2-inch dice. In nonstick skillet, cook bacon and scallions over medium heat until bacon begins to brown and scallions are tender. Increase heat to medium-high; add mushrooms. Cook, stirring frequently, until mushrooms begin to brown. Stir in salt and pepper to taste. Remove from heat. Stir in parsley. Serves 4

 


 

IRISH COFFEE SUPREME    Back to Top

1 1/2 oz Irish Whiskey

1 tbsp brown sugar

2 oz heavy cream

coffee

float green creme de menthe

Fill glass with hot water to pre-heat then empty. Pour piping hot coffee into warmed glass until it is about 3/4 full. Add 1 tablespoon brown sugar and stir until completely dissolved. Blend in Irish Whiskey. Gently top with a collar of slightly whipped heavy cream by pouring gently over a spoon. Color with creme de menthe and enjoy while piping hot.

 


 

IRISH CORNED BEEF AND CABBAGE I    Back to Top

5 pounds corned brisket of beef -- two 2 1/2-pound briskets

2 packages of pickling spices (included with corned beef)

3 large carrots, trimmed, peeled, cut in fourths

2 large onions, peeled and cut in fourths

1 large green cabbage, cut in wedges

Optional: About 4 tablespoons melted butter

For serving: Boiled red new potatoes

For potatoes: Butter and chopped parsley to taste

Optional: Mustard Horseradish Sauce (see notes)

(Notes: If desired, prepare Mustard Horseradish Sauce to serve on the side. Combine 4 tablespoons Dijon mustard and 4 tablespoons prepared horseradish; stir to blend. If desired, add pinch of dried dill.)

Place corned beef in large pot. Add water to cover about 1 inch above meat, and the pickling spices. Cover and bring to boil on high heat. Reduce to medium-low and simmer 3-4 hours. During first 30 minutes of simmering, remove lid 3-4 times and skim off gray, foamy scum that rises to surface with wire skimmer or large spoon. This will give clearer purer broth. During last hour of simmering, add carrots and onions, cover again. During last 15 minutes, add cabbage, cover again.

Transfer meat to cutting board; allow to rest 10 minutes before cutting into slices. Place meat and vegetables on serving platter and, if desired, brush vegetables with melted butter. Toss boiled new potatoes with butter and parsley to taste. Place on platter with corned beef or serve separately.

 


 

IRISH COUNTRY STEW    Back to Top

8 small Lamb Chops, Thawed

1 Salt And Pepper

1 tb Vegetable Oil

Parsley, Bay Leaves

Peppercorns, Thyme, Rosemary

1 lb Potatoes, 3 To 4 Medium

2 c Finely Shredded Cabbage

1 md Onion, Chopped

1 lg Leek White, Thin Sliced

12 sm White Onions

1 1/2 c Celery Stalks, Diced

1 1/2 c Peas

Chopped Fresh Parsley

Season chops with salt and pepper. heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides. Spoon off any melted fat and add enough water

to cover chops. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth. Lower heat and simmer. Meanwhile, peel potatoes and shape into bite sized rounds. Chop trimmings from potatoes into small pieces. Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid. Simmer 20 minutes, then add peas. Add a little more water if needed during cooking. Simmer 10 minutes more or until potatoes are tender. Garnish with parsley and serve. 4 servings

 


 

IRISH GLAZED CORNED BEEF    Back to Top

3 pounds corned brisket of beef

1 cup orange marmalade

4 tablespoons Dijon-style mustard

4 tablespoons brown sugar

Place corned beef in large pot and cover by 1 inch with water. Cover and bring to boil on high heat. Reduce heat to medium-low and simmer gently 3-4 hours or until very tender. During first 30 minutes of simmering, skim scum from water occasionally.

Preheat oven to 350 degrees. In small bowl, mix marmalade, mustard and brown sugar. Drain meat and place on ovenproof serving dish. Spoon marmalade mixture over beef, coating it thoroughly. Bake in preheated oven 30 minutes or until glaze is crisp and brown. Allow to rest 10 minutes before slicing. Serve hot or at room temperature.

 


 

IRISH MALACHI'S BROWN BREAD    Back to Top

4 cups whole-wheat flour, preferably stone ground

2 cups unbleached white flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups buttermilk

Preheat oven to 400 degrees.

Mix the flours, baking soda and salt in a bowl. Make a hole in the middle and add the milk, stirring vigorously, to make a thickish dough, not too floppy. Mix well; turn out onto a floured board; make a round cake 2 inches high and 7 inches across. Warm a cast iron skillet or a round cake pan in the oven for 3 minutes. Take it out, grease and flour it. Add the dough and with a wet knife make a cross cut on the top. Bake for about 40 minutes, or until cooked through. Remove from the oven and wrap the loaf in a clean tea towel to cool for 5 to 6 hours.

 


 

IRISH OMELET    Back to Top

 

4 large Eggs, separated

1 large cooked Potato, mashed

A few drops of freshly squeezed Lemon Juice

1 Tbs. Green Onions or Scallions, chopped with the green stems

Salt and Black Pepper

1 Tbs. Butter

Separate the eggs and beat the yolks. Blend the yolks with the mashed potato. Add a few drops of lemon juice to the potato mix, then blend in the chopped green scallions. Season with salt and pepper to taste. Melt the butter over moderate heat in the omelet or oven-proof non-stick fry pan until bubbling. Start the broiler now, so it will be hot when you are ready to finish the omelet.

Whisk the egg whites until stiff and then stir them into the potato mixture. Cook the mixture until golden. To finish the top of the omelet, stick the skillet under the

broiler for a few minutes. The Irish omelet will puff up nicely when done. Serve at once. Goes well with a side service of Irish Bacon.

 


 

IRISH ROASTED CHICKEN    Back to Top

 

4-lb. whole Chicken

4 oz. Oatmeal

1 medium Onion, chopped

2 Tbs. Butter

3 Tbs. Chicken Stock

Salt and White Pepper to taste

3 Tbs. Olive Oil

6 oz. Irish Bacon

3 medium Onions, sliced

4 medium Carrots, sliced

2 lb. Red Potatoes with skins on

Up to 1/2 cup Seasoned Flour

If there are giblets with the bird, remove them, rinse all but the liver (reserving that for another use), and cover them with water. Add salt and pepper, bring to the boil, and simmer for half an hour. Skim off the fat, and use as your chicken stock in the recipe. Otherwise, The Kitchen Staff recommends you use a low-sodium can or two of

Chicken Broth.

Wipe the bird inside and out, and remove any lumps of fat from the inside. Sprinkle inside and out with a bit of salt. Mix together the oatmeal, chopped onion, butter,

chicken stock, and some white pepper. Stuff the bird with this mixture and secure well with small skewers.

Warm the olive oil in a large skillet over medium heat, and lightly fry the Irish bacon. When it's crispy, remove the bacon to paper towels to drain; then chop and place

in a large casserole or Dutch Oven large enough to accommodate the bird (and eventually the potatoes). Quickly brown the chicken on all sides in the same skillet, and place it on top of the Irish bacon pieces. SautÚ the sliced onions with the carrots until both are just a bit soft. Add the vegetables to the casserole or Dutch oven.

Strain the giblet stock and add liquid if needed to make about 1 cup. Heat the stock through and pour over the chicken (alternatively, use canned broth or stock). Cover and cook the chicken in a pre-heated 350-F degree oven for about an hour.

Meanwhile, cut the red-skinned potatoes into thick slices and either blanch them in boiling water or steam them for about 5 minutes. Toss them in seasoned flour and

add them to the casserole or Dutch oven. You may need to add a little more stock if too much moisture is lost during the first hour of baking.

Put a few dabs of butter over the potatoes, then cover the pot and continue to bake for another 30 minutes, removing the cover during the last few minutes of baking to brown the potatoes appetizingly. To serve, place the whole chicken on a platter, surrounded

by the potatoes. Remove any skewers that were used to truss the bird while baking. Drizzle the Irish bacon bits over the top. Carve and serve a portion of potatoes and stuffing with each piece of chicken.

 


 

IRISH STEW    Back to Top

2 tablespoons vegetable oil or unsalted butter

2 medium onions, chopped

3 pounds boneless lamb stew meat, cut into 1-inch cubes, or 3 pounds lamb shoulder chops

2 teaspoons fresh thyme leaves, or 3/4 teaspoon dries thyme

Salt and ground black pepper to taste

2 medium boiling potatoes, peeled and sliced

3 cups chicken stock or water

1/2 teaspoon Worcestershire sauce

4 medium potatoes, peeled and halved

8 medium carrots, peeled and cut diagonally ( 1/2 slices)

1/4 cup pearl barley

1/4 cup heavy cream

Preheat oven to 325 degrees. Heat the oil or butter in a Dutch oven over medium heat. Add chopped onions and cook, without browning, until softened. Stir in the lamb, thyme, salt and pepper; add sliced potatoes, chicken stock or water and Worcestershire sauce. Top with potato halves. Cover tightly and bake for 1 hour. Remove from the oven and add, stirring, the carrots, barley and heavy cream. Cover and return to the oven.

Bake until meat is fork-tender and barley is softened, 45 to 60 minutes more. Season with salt and pepper to taste and sprinkle with chopped fresh parsley.

 


 

IRISH WHISKEY PIE    Back to Top

Chocolate ready-to-use pie crust

1/4 c. Irish whiskey

1 envelope unflavored gelatin

1 T. mint jelly

2 3/4 c. whipped topping

2 T. sugar

2 eggs, separated

green food coloring

2/3 c. light cream

dash salt

Combine gelatin, 1 Tablespoon sugar, and salt in saucepan. Beat egg yolk slightly. Add egg yolks, cream and whiskey to gelatin mixture. Cook over low heat, stirring constantly,

until mixture thickens slightly. Stir in mint jelly. Chill until mixture begins to thicken. Beat egg whites to soft peaks. Beat in remaining sugar until mixture holds a stiff peak. Fold meringue and 2 cups whipped topping into custard mixture. Add green food coloring to desired shade. Turn into crust. Garnish with remaining whipped topping and refrigerate until firm. Let stand at room temperature for 2 hours before cutting

 


 

ITALIAN DRESSING MIX    Back to Top

Do the carrots and peppers ahead of time.

1 tsp carrot, grated and chopped

1 tsp bell pepper, finely minced

Place the carrot and bell pepper on a baking pan in the oven, set on 250 degrees for 45-60 minutes, or until all of the small pieces are completely dry, but not browned.

Then mix:

3/4 tsp lemon pepper

1/8 tsp dried parsley flakes

1/2 tsp salt/or to taste

1/4 tsp garlic powder

1/8 tsp onion powder

2 tsp sugar

1/8 tsp pepper

2 tsp dry pectin/optional

pinch ground oregano

Combine all the ingredients in a small bowl. Mix can be stored in a sealed container indefinitely until needed. When ready to use, pour 1/4 cup of vinegar into a cruet or jar. Add 3 tablespoons of water, then the dressing mix. Seal and shake vigorously. Add 1/2 cup of oil and shake until well-blended. Serves 8-10.

Note: I use rice or red wine vinegar instead of regular cider vinegar. Cut the oil back to 1/4 cup and add 1/4 cup more water. I have left out the pectin and it works fine. (That might be necessary if you were going to keep it for a while, but I only make a batch at a time, and keep one with just the dry stuff mixed and ready to go.

 


 

LEMONADE COOKIES    Back to Top

1 cup butter or margarine -- softened

1 cup sugar

2 each eggs

3 cups all-purpose flour

1 teaspoon baking soda

6 ounces frozen lemonade concentrate -- thawed, divided

Additional sugar

In a mixing bowl, cream butter and sugar; add eggs. Combine flour and baking soda; add to the creamed mixture alternately with 1/3 cup of the lemonade concentrate. Mix well. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 400 degrees F. for 8 minutes. Remove to wire racks. Brush with remaining lemonade concentrate; sprinkle with sugar. Cool. Yield: 6 dozen.

 


 

LEPRECHAUN PIE    Back to Top

 

6-oz. can Sweetened Condensed Milk

8-oz. can frozen Limeade

8-oz. tub Whipped Topping

3-4 drops Green Food Coloring, or more as desired

1 prepared Graham Cracker Crust or baked pie shell

Lime Slices (for optional garnish)

Thoroughly blend together the condensed milk and the limeade frozen concentrate.

Fold in the whipped topping, adding green food coloring a few drops at a time until desired hue is attained. Pour the filling into the prepared graham cracker pie shell.

Garnish pie with dollops of whipped topping and lime slices, too, if desired.

Refrigerate for about 2 hours prior to serving. Slice to serve.

 


 

LIGHT CARIBBEAN CORN SOUP    Back to Top

3 1/2 pounds chicken

3 quarts water

1 jalapeno chili pepper -- seeded, cut into quarters

2 bay leaves

3 cloves garlic

1 medium onion -- quartered

1/2 red bell pepper -- chopped

30 ounces cream corn (2 cans)

1 teaspoon dried thyme

2 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

1 tablespoon jalapeno chili pepper

2 scallions -- chopped

Put the chicken, water, jalapeno, bay leaves, garlic, and onion in a large pot. Bring to a boil, then immediately reduce to a simmer. Skim the surface with a slotted spoon to remove the foam that forms on the surface. Simmer, uncovered, for 40 minutes. Allow to cool until the contents can be safely handled. Remove the chicken from the pot and take the meat from the bones. Discard the bones and skin. Chop the meat and reserve it. Strain the cooking liquid through a fine mesh sieve. Wipe out the soup pot, pour the broth back into it, and discard all else. Stir in the chicken meat and bring to a boil.

Reduce to a simmer and add the remaining ingredients except for the scallions. Cook, covered, for 15 minutes. Stir in the scallions and serve. Yield: 7 servings.

 


 

LIME PARTY PIES    Back to Top

14 oz (1 can) sweetened condensed milk

6 oz (1 can) frozen limeade concentrate -- thawed

1/2 cup lime juice

1/4 teaspoon butter flavoring

2 drops green food coloring

2 8 oz containers frozen whipped topping -- thawed and divided

2 6 oz chocolate-flavored crumb crusts

Combine first 5 ingredients in a large mixing bowl; beat lime mixture at medium speed with an electric mixer until well blended. Set aside 1 cup whipped topping. Stir 2 cups whipped topping into lime mixture; gradually fold in remaining whipped topping, except for reserved 1 cup. Spoon lime filling into prepared crusts. Dollop reserved 1 cup whipped topping around outer edges of pies. Cover pies and freeze. 2 each 9-inch pies.

 


 

MACARONI AND CHEESE WITH CORNED BEEF    Back to Top

2 cups large elbow macaroni

2 tablespoons butter or margarine

2 tablespoons all-purpose flour

2 cups milk, whole or nonfat

1/3 cup finely chopped onion

Dash sweet paprika

Salt and white pepper to taste

2 cups grated sharp Cheddar cheese, divided use

1 cup cubed cooked corned beef

Preheat oven to 350 degrees. Spray 1 1/2-quart baking dish with nonstick spray or grease with butter or margarine. Meanwhile, cook macaroni according to package directions. Drain. Meanwhile, in large saucepan, melt butter over medium heat. Add flour and whisk over heat 2 minutes; do not brown. Remove from heat and add milk. Return to medium-high heat. Add onion, paprika and salt. Bring to simmer, stirring constantly. Reduce heat to maintain simmer. Simmer 15 minutes, stirring frequently. Season to taste with salt and white pepper.

Stir 1 3/4 cups cheese into sauce. Add corned beef and drained macaroni; stir to combine. Place in prepared dish. Sprinkle with remaining cheese. Bake 30 minutes.

 


 

MARINATED VEGGIE SALAD/SANDWICH    Back to Top

2 lge. tomatoes, seeded and diced

1 lge. bell pepper, cored and diced

1 small onion, thinly sliced

1 clove garlic, finely minced

1 can cooked beans (kidney, navy, black, garbanzo, or your favorite), drained

6 large leaves (more or less to taste) fresh basil, chopped

1 to 2 Tbsp. olive oil

2 to 3 Tbsp. balsamic vinegar

Salt/pepper

Crusty bread

Combine all ingredients except bread in a medium-sized bowl and toss to mix. Adjust seasonings, oil, and vinegar to taste. Chill for 1 hour before serving (good the next day, too). Salad: Tear crusty bread into bite-sized chunks and toss with salad immediately before serving. Sandwich: Slice bun or bread loaf in half (top and bottom). Tear out some of inner bread and fill hollow with salad. Serves 4

 


 

MEXICAN STYLE BEAN CASSEROLE    Back to Top

Cooking spray or oil

1 medium yellow onion, chopped

1 green pepper, chopped

1 1/2 cups baked tortilla chips, coarsely crushed

1 15-ounce can black or pinto beans, drained and rinsed

1/2 cup frozen corn

1 15-ounce can diced tomatoes

1 egg

3/4 cup light sour cream

Chile powder

1/2 cup grated, reduced-fat sharp cheddar cheese

2 tablespoons cilantro

Preheat oven to 350 degrees. Spray or lightly oil skillet, if desired. Saute onion and green pepper until soft and beginning to brown. Spray medium casserole dish with cooking spray, then add chips. Add beans, corn and onion/pepper mixture. Add tomatoes with their juice.

In small bowl, beat egg into sour cream and pour this mixture on casserole, spreading to edges if needed. Sprinkle with chili powder to taste. Bake 25 to 35 minutes, until knife placed in sour cream topping comes out clean. Add cheese and bake until melted. Sprinkle with cilantro and serve. Variation: For a heartier dish, add 1/2 cup cooked rice after adding onion/pepper mixture.

 


 

MILLION DOLLAR FUDGE    Back to Top

4 cups Sugar

1 can Evaporated milk

3/4 cup Butter or Margarine

12 ounces Chocolate Chips

32 large Marshmallows

1 tablespoon Vanilla

nuts -- if desired

In a medium saucepan, bring butter, sugar and evaporated milk to a full rolling boil. Boil rapidly for 8 1/2 minutes. Remove from heat and add chocolate chips and marshmallows. Stir well until blended, then pour into a large buttered inch pan. Cool. Knead in vanilla and nuts. Form into logs, or other desired shapes until you are ready to cut the fudge.

 


 

MINTY IRISH CHOCOLATE CREAM PIE    Back to Top

1 baked 9-inch pie crust, cooled or 9-inch (9-ounce) extra serving size graham cracker

crumb crust

1/2 cup cocoa

1 1/4 cups sugar

1/3 cup cornstarch

1/4 teaspoon salt

2 3/4 cups milk

3 tablespoons butter or margarine

1 1/2 teaspoons vanilla extract

1 1/2 cups frozen non-dairy whipped topping, thawed

About 18 small York Peppermint Patties (1 1/2 inches in diameter), divided

6 drops green food color

Prepare crust:

Combine cocoa, sugar, cornstarch and salt in medium saucepan. Gradually stir milk into dry ingredients. Cook over medium-low heat, stirring constantly until mixture comes to full rolling boil. Boil and stir one minute. Remove from heat. Stir in butter and vanilla. Pour into prepared crust. Carefully press plastic wrap directly onto pie filling. Cool. Refrigerate 6 hours.

Remove wrappers from peppermint candies. Remove plastic wrap from pie. Just before serving, cut 9 peppermint candies in half; place cut-side down at outer edge of pie filling, forming a scalloped edge. Finely chop remaining 9 candies and fold them into whipped topping with green food color, if desired. Spread pie with peppermint topping. Serve immediately; 10 servings.

 


 

NACHOS SUPREME    Back to Top

1 bag of tortilla chips

1 lb. of ground beef

1 package of taco seasoning

3/4 cup of water

1/2 lb. of cheddar cheese

1/4 lb. of moz. cheese

Preheat oven to 350 degrees. In a skillet, brown ground beef and drain. Add taco seasonings, water and simmer for 10 minutes. Once meat is done, layer chips, cheese and taco meat three layers deep on a cookie sheet or baking pan. Place in pan oven. Bake until cheese melts and starts to brown. (approx. 10 min.)

 


 

OAKHILL POTATOES    Back to Top

1 1/2 pounds (4 to 5 medium) potatoes, peeled & diced

1/2 teaspoon salt

3 tablespoons butter or margarine

2 tablespoons flour

salt and pepper

2 cups milk

2 hard-boiled eggs, peeled & sliced

2 tablespoons chopped onion

3 tablespoons dried bread crumbs

Place potatoes in large saucepan. Cover with cold water. Add 1/2 teaspoon salt and bring to a boil. Reduce heat to low and cook 20 to 25 minutes or until potatoes are tender. drain; reserve. Melt 2 tablespoons butter in medium saucepan. Add flour, salt, and pepper; cook until bubbly. Add milk; stir well. Cook, stirring constantly, until

thickened. Combine potatoes, hard-boiled eggs, onion, salt, and pepper in lightly greased 1 1/2 quart casserole. Add white sauce; blend lightly with spatula. Melt remaining 1 tablespoon butter. Add bread crumbs; mix well. Sprinkle buttered crumbs over casserole. Bake at 350 degrees for 30 minutes. Serve hot YIELD: 4 servings

 


 

PASTA PRIMAVERA SALAD    Back to Top

3/4 pound corkscrew pasta

2 medium carrots, peeled and cut into thin ovals

1/2 pound frozen whole small green beans

1 large onion, chopped

One 15-ounce can white kidney beans (cannellini) or chick peas, drained

1 green bell pepper, seeded and diced

1 red bell pepper, seeded and diced

1 cup thinly sliced celery

2 tablespoons white wine vinegar

1 teaspoon salt

Freshly ground black pepper to taste

Dressing:

One 12.3-ounce package firm or extra firm silken tofu

1/4 cup lemon juice

1/4 cup chopped fresh basil

1 tablespoon white wine vinegar

1 teaspoon salt

1/2 teaspoon dry mustard powder

Cook pasta according to package directions. When pasta is almost half-cooked, add carrots. When pasta is almost tender, add green beans. When pasta is just tender but still chewy, drain it, with vegetables, in a colander. Place the drained pasta and vegetables in a large serving bowl with the onion, beans, peppers and celery. Add the remaining salad ingredients and toss well. Place dressing ingredients in a blender or food processor and process until smooth. Pour over warm pasta and combine well. Cover and refrigerate until serving time. Serve cold or at room temperature.

 


 

PEANUT BUTTER CUPS    Back to Top

1 cup Butter or Margarine

1 cup Peanut Butter

1 pound Powdered Sugar

1 1/2 packages Graham Crackers -- (crumbs)

12 ounces Chocolate Chips

Melt butter in saucepan over low heat. In a large mixing bowl, mix all ingredients except chocolate chips, kneading to make a soft dough. Spread mixture onto a cookie sheet, then top with melted chocolate chips. Chill until firm, then cut into squares.

 


 

PINEAPPLE ORANGE CREPES    Back to Top

[Pronounced "Crepps" - not "crapes"] If you like, make the crepes up to 2 days before serving them. Stack them with waxed paper between the layers and store in an airtight container in the refrigerator.

1/2 cup all-purpose flour

1/3 cup milk

1 egg

1/2 teaspoon finely shredded orange peel

1/3 cup orange juice

2 teaspoons cooking oil

1/2 of a fresh pineapple, peeled, cored, and sliced

2 tablespoons butter or margarine

1/4 cup packed brown sugar

1 tablespoon cornstarch

1/2 cup orange juice

2 medium oranges, peeled and sectioned

1 tablespoon rum (optional)

1/4 cup chopped pecans or toasted slivered almonds

1/4 cup toasted coconut

Fresh strawberries (optional)

For crepes, in a small mixing bowl combine flour, milk, egg, orange peel, 1/3 cup orange juice, and oil. Beat with a rotary beater until well mixed. Heat a lightly greased 6-inch skillet over medium heat. Spoon 2 tablespoons of the batter into the skillet; lift and tilt the skillet to spread batter. Return to heat; brown on one side only. Invert pan over paper towels; remove crepe. Repeat with remaining batter, greasing skillet occasionally.

Fold each crepe in half, browned side out. Fold in half again forming a triangle. Place in a single layer on a baking sheet. Keep crepes warm in a 300 degree F. oven while making sauce.

For sauce, cut the pineapple slices into fourths; set aside. In a medium saucepan melt butter or margarine. Stir in brown sugar and cornstarch. Add 1/2 cup orange juice. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Add pineapple, orange sections, and, if desired, rum. Cook over low heat, stirring gently, until heated through.

Arrange folded crepes on dessert plates. Spoon sauce over crepes. Sprinkle with nuts and coconut. Garnish with fresh strawberries, if desired. Servings: 4

 


 

SAVORY TUNA or SALMON LOAF    Back to Top

1 can (7 ounces) tuna, drained

1 can (7-3/4 ounces) salmon, drained with skin

and bones removed

2 tablespoons butter

2 tablespoons onion, chopped

1 cup bread crumbs

2 eggs

3/4 cup milk

1/2 teaspoon salt

2 tablespoons parsley, chopped

1/2 teaspoon Worcestershire sauce

1 tablespoon lemon juice

Sauce

1 can (16 ounces) stewed tomatoes

1 tablespoon cornstarch

1/4 teaspoon thyme

1/4 teaspoon salt

Heat oven to 350o. Grease an 8-1/2" x 4-1/2" x 2-1/2" loaf pan. Place lightly greased strip of aluminum foil down the center of pan, letting it extend over ends.

In hot butter in a small skillet, saute onion until tender. Stir in bread crumbs. Remove from heat. In a medium bowl, beat eggs slightly. Stir in milk, parsley, salt, Worcestershire sauce and bread crumb mixture. Mix well. Fold in tuna, salmon and lemon juice until well blended. Turn into loaf pan. Bake 45 minutes.

Meanwhile make sauce: Drain 1/4 cup liquid from tomatoes into a small saucepan. Stir in cornstarch until dissolved. Stir in tomatoes, salt, thyme and remaining liquid. Bring to a boil, stirring constantly. Keep warm. Remove fish loaf from oven. Let stand 3

minutes. Loosen around edges with a spatula. Holding foil, gently lift onto a platter so that the brown crust is on top. Remove foil. Serve with sauce. Yield: 6 servings

 


 

SEMI NUTRIGRAIN BARS    Back to Top

1 package yellow cake mix

1 1/2 cups rolled oats

3/4 cup melted butter

12 oz. jam or other filling

1 T. water

Mix cake mix, oats, and butter. Press 1/2 of the mix into a 9x13 greased pan/ Mix jam and water and spread over the mix. Add the remaining mix on top and bake for 20 minutes at 375. Before cutting, cool completely. Variations: Use a strawberry cake mix with strawberry jam as the filling, or use a chocolate cake mix with peanut butter and marshmallow cream as the filling.

 


 

SHEPHERD'S PIE    Back to Top

1 pound Ground Beef

1 medium Onion -- chopped

1 can Cream of Mushroom Soup -- (10 oz.)

2 cups Green Beans -- French cut, drained

4 cups Mashed Potatoes

1 cup Cheddar Cheese -- shredded

to taste Salt and Pepper

In a large skillet, brown ground beef with onion and season to taste with salt and

pepper. Drain fat, if any. Add soup to beef and onions. In a 9x13 inch oven proof casserole dish, layer the beef mixture first in the bottom and then the green beans. Top with mashed potatoes to make a crust, similar to a top pie crust. Sprinkle with cheese. Bake, uncovered, at 350 for 15 to 30 minutes, or until hot and bubbly and cheese is melted. Variation: You may substitute Tomato soup in place of the Mushroom soup, or

substitute 2 cups of whole kernel corn in place of the green beans.

 


 

SLOW COOKED CHINESE CHICKEN STEW    Back to Top

1 pound chicken thighs -- boneless, skinless

1 teaspoon Chinese five-spice powder

1/2 teaspoon red pepper flakes

1 tablespoon vegetable oil

1 each onion -- coarsely chopped

8 ounces fresh mushrooms -- sliced

2 cloves garlic -- minced

1 (14-1/2 oz) can chicken broth -- divided

1 tablespoon cornstarch

1 each red bell pepper -- cut into 3/4-inch pieces

2 tablespoons soy sauce

1 tablespoon sesame oil

2 each green onions -- cut into 1/2-inch pieces

3 cups hot cooked rice -- optional

Toss chicken with five-spice powder in small bowl. Season with red pepper flakes. Heat oil in large skillet. Add onion and chicken; cook and stir about 5 minutes or until chicken is browned. Add mushrooms and garlic; cook and stir until chicken is no longer pink. Combine 1/4 cup broth and cornstarch in small bowl; set aside. Place cooked chicken mixture, remaining broth, bell pepper, and soy sauce in slow cooker. Cover and cook on low 3-1/2 hours or until peppers are tender. Stir in cornstarch mixture, sesame oil, and green onions. Cook 30 to 45 minutes or until juices have thickened. Ladle into soup bowls; scoop 1/2 cup rice into each bowl if desired. Yield: about 6 servings.

 


 

SLOW COOKED GERMAN SHORT RIBS    Back to Top

3 1/2 pounds beef short ribs

2 tablespoons all-purpose flour

1 teaspoon salt

1/4 teaspoon ground black pepper

2 tablespoons shortening

2 medium onions -- sliced

1/2 cup dry red wine

1/2 cup chili sauce

3 tablespoons brown sugar

3 tablespoons vinegar

1 tablespoon Worcestershire sauce

1/2 teaspoon dry mustard

1/2 teaspoon chili powder

2 tablespoons all-purpose flour

Coat short ribs in mixture of 2 tablespoons flour with salt and pepper. Melt shortening in large skillet; add ribs and brown on all sides. Pour off excess fat. In slow cooker, combine ribs, onions, wine, chili sauce, brown sugar, vinegar,, Worcestershire sauce, mustard, and chili powder. Cover and cook on low for 6 to 8 hours. Turn control to high. Thicken with 2 tablespoons flour that has been dissolved in a small amount of water. Cook on high about 10 minutes or until slightly thickened. Serve over wide

noodles. Yield: 6 servings.

 


 

SLOW COOKER CORNED BEEF AND CABBAGE    Back to Top

12 pearl onions, peeled

3 carrots, trimmed and peeled

2 1/2 pound corned beef brisket, cut into 3 crosswise pieces

1/2 medium cabbage, cut into wedges

Place onions and carrots in slow cooker. Place corned beef on top of vegetables. Add enough water to cover meat. Cook on high setting 1 hour. Then, either cook 10-12 hours on low setting or 5-6 hours on high. Cabbage wedges may be added on top of beef 3 hours before completion of cooking time. Yield: 6 servings.

 


 

SPICY CHICKEN WINGS    Back to Top

12 chicken wings

1 cup Picante sauce, divided

1/3 cup catsup

1/4 cup honey

1/4 tsp ground cumin

2/3 cup dairy sour cream

Cut wings in half at joints, discard the wing tips. Combine 1/3 cup of the picante sauce, catsup, honey, and cumin; pour over chicken. Refrigerate at least one hour to marinate, turning once. Drain chicken reserving marinade. Place on rack of foil-lined broiler pan. Bake in 375 degree oven for 30 minutes. Brush chicken with reserved marinade, turn and bake, brushing generously with marinade every 10 minutes, until tender, about 30 minutes. Remove from oven and place 6" from heat in preheated broiler, broil 2 to 3 minutes or until sauce looks dry. Turn; broil 2 to 3 minutes or till sauce looks dry. Discard the remaining marinade. Spoon sour cream into small bowl, top with

remaining 3/4 cup picante sauce (not the leftover marinade). Serve with the wings.

 


 

SPINACH STUFFED MUSHROOMS    Back to Top

24 large white mushrooms

1/4 cup chopped shallots or onion

2 large cloves garlic, chopped

2 T balsamic vinegar

T Italian seasoning

1/4 cup water

1 10-ounce pack frozen chopped spinach- thawed and drained

Wash mushrooms and carefully remove stems. Lay out caps on nonstick jelly-roll pan and pop in oven for 5-10 minutes to dry out and cook slightly. Set caps aside. Chop the

mushroom stems finely. Saute' shallots, garlic, and balsamic vinegar in small saucepan. When onions start to turn translucent add mushroom stems, water, and seasoning. Cook a few minutes. Add spinach and cook till water is almost all

evaporated. Mound the spinach mixture onto the mushroom caps, pressing it into the caps. Lower oven heat to 300-350 degrees and bake for 10-15 minutes until hot and mushroom caps are cooked.

 


 

STEW OF THE SOUTHWEST    Back to Top

2 lbs. Beef Stew Meat, cut into 1-inch cubes

2 Tbs. Cooking Oil

1 1/2 cups Onion, chopped

1 small jar of Salsa

4 Beef Bouillon Cubes, OR

2 tsp. Beef Bouillon Granules

2 cloves Garlic, minced

1 Tbs. fresh Parsley, chopped

1-2 tsp. ground Cumin

1/2 tsp. Salt

2 cups Water

3-4 medium Carrots, cut into 1-inch pieces

14-oz. can Diced Tomatoes, undrained

1-1/2 cups frozen cut Green Beans

1-1/2 cups frozen Corn

4-oz. can Green Chilies, chopped

In a 4-quart Dutch oven, warm the cooking oil over medium heat and brown the beef in it; drain when browned. Add the onion, salsa, beef bouillon, garlic, parsley, cumin, salt, and water to the Dutch oven and bring the mixture to a boil. Reduce the heat, cover, and simmer for 1 hour.

Add the carrots, and increase the heat to return the mixture to a boil. Reduce the heat and simmer for 20 minutes. Add the tomatoes, green beans, corn, and green chilies.

Once again increase the heat to return the stew to a boil; then reduce the heat, cover, and simmer for 15-20 minutes, or until beef and vegetables are tender. Season with hot pepper sauce, if desired.

 


 

VELVEETA SPAGHETTI    Back to Top

1 medium onion, chopped

1 green pepper, chopped

1 can (14-1/2 oz.) Italian-style stewed tomatoes

1 can (6 oz.) Italian-style tomato paste

1 lb. (16 oz.) VELVEETA Pasteurized Process Cheese Spread, cut up

12 oz. spaghetti, cooked according to package, drained

SPRAY Dutch oven with no stick cooking spray. Add onion and green pepper; cook and stir on medium-high heat 3 to 4 minutes or until tender-crisp. Stir in tomatoes and tomato paste. BRING to boil. Reduce heat to low; simmer 10 minutes. Stir in Velveeta; cook 1 minute or until the cheese is melted. STIR in cooked spaghetti cook 2 to 3

minutes or until thoroughly heated. Makes 6 to 8 servings.

 

SHALOM FROM SPIKE & JAMIE



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