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

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Recipes from Spike & Jamie

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Contents Disk 25

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).

3 BEAN SALAD SALUTE 03

ALMOND NECTARINE TART 03

APRICOT STUFFED PORK TENDERLOIN 04

ASPARAGUS WITH LOW FAT HOLL SAUCE 04

ASPARAGUS INFORMATION 05

BACON AND TOMATO POTATO SKINS 06

BAKED BRIE WITH FIGS AND HERBS 07

BAKED JACK CORN 07

BEEF STEW MOLE 07

BUTTERMILK OVEN FRIED CHICKEN 08

CARIBBEAN RED SNAPPER 09

CAULIFLOWER SOUFFLE 09

CHICKEN CACCIATORE 10

CHICKEN CASSEROLE DELIGHT 10

CHICKEN DELICACY 11

CHINESE SALAD 11

CHOCOLATE ANGEL FOOD CAKE 11

CHOC COVERED MINT SURPRISE COOKIES 12

CHOCOLATE HAZELNUT PIE 13

CHOCOLATE PEANUT BANANA PIE 13

COCONUT CREAM PIE 14

COUNTRY BAKED HAM 14

CRAB CAKE SANDWICHES 15

CREOLE CATFISH CAKES 15

CREOLE RICE AND BEANS WITH CHICKEN 16

EARL GREY BUNDT CAKE 16

SWISS HAM CHOWDER WITH CABBAGE 17

FILLED BREAD STICKS 17

FRENCH TOAST CASSEROLE 18

FROSTED CRANBERRY ORANGE DROPS 19

FROZEN MILKY WAY MOUSSE 19

FRUIT KABOBS 20

GILDED LILY APPLE CRISP 20

GRAHAM CRACKER CRUST SUBSTITUTE 21

HOLIDAY BAR 21

HONEY NUT BARS 22

HONEY ORANGE CHEESECAKE, LOW FAT 22

HONEYED BROC WITH GOLDEN RAISINS 22

HOT CROSS BUNS 23

JEWELED COOKIE SLICES 23

LAYERED SPINACH SALAD 24

LEMON AND PROSCIUTTO 24

LEMON BASIL SNAP PEA COUSCOUS 25

LOW FAT HONEY CHEESECAKE 25

MEXICAN CORN SAUTE 26

MINI APPLE STRUDELS 27

OATMEAL JUMBOS 27

PEANUT BUTTER AND JELLY CHEESECAKE 28

PHILLY WRAPS 28

PRETZEL CRUSTED CHICKEN 29

SPINACH ENDIVE SALAD WITH 29

SPRING ASPARAGUS SOUP 29

STRAWBERRY BLUEBERRY ALMOND TART 30

SUMMER FRUIT PUDDING 30

TARRAGON PASTA SALAD 31

TERIYAKI GLAZED BEEF ROAST 31

THAI SHRIMP AND PASTA 32

TOSTADA ICE CREAM SUNDAES 32

TRIPLE CHOCOLATE MESS 33

TURKEY VEGETABLE SOUP 33

TURKEY WITH ASPARAGUS AND MUSHROOMS 34

WARM ROASTED TOMATO BARLEY SALAD 34

ZESTY JALAPENO CORN MUFFINS 35

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

3 BEAN SALAD SALUTE

1/3 cup oil, preferably olive

1 red or green pepper, cut into 1/2" thick strips

1 small red onion, halved and thinly sliced

crosswise

2 cloves garlic, minced

1-1/2 teaspoon ground cumin

1/4 cup vinegar preferably apple cider

1 teaspoon salt

1/4 teaspoon pepper

1-1/2 pounds green beans

1 can (15 ounces) butter beans, drained and

rinsed

1 can (8-3/4 ounces) kidney beans, drained and

rinsed

1 tablespoon minced fresh oregano

In large skillet heat oil over medium heat. Add pepper, onion, garlic and cumin; cook, stirring frequently, until onion is just softened, about 3 minutes. Vigorously stir in vinegar, salt and pepper to combine; reserve. Over high heat bring large pot of salted water to a boil. Add green beans; cook until just tender, 4-6 minutes. Drain; place in bowl of ice water to prevent further cooking. Drain. In serving bowl toss green beans, butter beans, kidney beans, pepper mixture and oregano until combined. Serve at

room temperature.

To make up to 1 day ahead, combine everything except green beans. Refrigerate separately. About 1 hour before serving toss green beans with rest of salad. Let

come to room temperature before serving. 8 servings

ALMOND NECTARINE TART

10 nectarines, about 2-1/2 pounds, pitted and

sliced about 8 cups*

1/2 cup + 1/3 cup packed light brown sugar,

divided

3 tablespoons + 2-1/4 cups all-purpose baking

mix, such as Bisquick, divided

1-1/4 teaspoon ground cinnamon, divided

3/4 cup sliced natural almonds, divided

1/2 cup + 1 tablespoons milk, divided

Preheat oven to 425o. In large bowl combine nectarines, 1/2 cup brown sugar, 3 TB baking mix and 3/4 tsp cinnamon. Transfer to 6-cup baking dish; bake 30 minutes. Meanwhile, in small skillet over high heat toast almonds until lightly browned, about 1 minute; cool 5 minutes.

Crush 1/2 cup almonds between hands; set aside remaining almonds. In large bowl combine crushed almonds with remaining baking mix, brown sugar and cinnamon. Stir in 1/2 cup milk until dough forms. Turn out dough onto lightly floured surface; knead lightly. Roll out dough into 1/2" thick rectangle; cut into 1/2" thick strips. Arrange strips over nectarine mixture to form lattice, patching as necessary. Brush with remaining milk. Bake tart 12-15 minutes or until fruit is bubbling and lattice is golden. During last 3 minutes of baking time sprinkle with remaining almonds. If desired, brush lattice with

warm fruit juices to glaze. *Note: Use nectarines or peaches. If fresh is not available, use thawed frozen fruit. Yield: 8 servings

APRICOT STUFFED PORK TENDERLOIN

1 pound pork tenderloin, trimmed of all visible fat

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons apricot preserves, divided

1/3 cup chopped fresh parsley

2 tablespoons chopped dried apricots

2 cloves garlic, minced

1/4 teaspoon ground allspice

1 cup no fat beef broth

1 medium onion, chopped, 1 cup

1 carrot, chopped, about 1/2 cup

1 rib celery, chopped, 1/2 cup

1/4 cup sherry

Preheat oven to 375o. Cut pork almost in half lengthwise, leaving 1/2"-thick hinge at bottom. Open. With meat mallet pound to 1/2" thickness. Sprinkle with salt and pepper; spread with 1-1/3 tablespoons preserves. In bowl mix next 4 ingredients. Spoon over pork. Starting at long side, roll up; secure with kitchen string. Brush with remaining preserves. Transfer to rack in roasting pan. Mix next 4 ingredients; place in pan around meat. Roast 30 minutes or until meat thermometer inserted into pork registers 160o. Remove pork and rack from pan; cover. Place pan over two burners on medium-

high heat. Add sherry; boil, scraping up browned bits. Cook 3 minutes; strain. Remove

string. Slice meat; drizzle with sauce. 6 servings

ASPARAGUS WITH LOW FAT HOLLANDAISE SAUCE

1 Tbs. Butter

3/4 cup Buttermilk (divided)

1 Tbs. Cornstarch

1/2 tsp. Salt

Dash of Cayenne Pepper

1 large Egg

1 Tbs. fresh Lemon or Orange Juice

Melt the butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns golden, usually about a minute. Poor the melted butter into a small bowl

and set aside. In a medium saucepan, whisk 1/4 cup of the buttermilk with the cornstarch, salt, and cayenne pepper until smooth. Lightly beat the egg, adding just a bit of the sauce to temper it, then whisk the egg into the cornstarch mixture, along with the remaining 1/2 cup of buttermilk.

Set the saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a simmer. Cook, whisking, 30 seconds more.

Remove the saucepan from the heat and whisk in the lemon or orange juice and the reserved butter. Serve warm over cooked, steamed, or roasted asparagus or on

the side in a sauce dish or gravy boat.

ASPARAGUS INFORMATION

For 4 servings, buy about 1/2 lb. of fresh asparagus. Select spears with tightly closed tips because they are the freshest.

To store before cooking, make sure to stand the spears tip-ends up. You can maintain the freshness of the asparagus by storing it tips-up in 1 or 2 inches of water with a plastic bag over the top of the vegetable. Don't store fresh asparagus for more than 4 days, though, or it will wither.

To prepare, rinse the asparagus spears and snap off the stem ends. The stalks will naturally break at the point where they begin to get tough.

To Boil Fresh Asparagus:

Bring a wide pan of lightly salted water to a boil. Add the asparagus spears and cook until just tender, about 5 minutes. Drain and serve on a platter.

To Steam Fresh Asparagus:

Place the spears in a large steamer over simmering water. Cover and steam for about 5 minutes, or until tender.

To Roast Fresh Asparagus:

Toss the fresh spears with about one tablespoon of olive oil and season with a bit of salt and pepper. Place the oil-coated spears on a large baking sheet, and roast in a 450-F degree oven until tender and lightly browned. Toss the spears at least once while roasting, and cook for 10 or 15 minutes.

Tips: Here are three other possible Hollandaise Sauces - just in case the "low-fat" aspect doesn't strike your fancy.

Hollandaise: Place 4 egg yolks and 1/4 cup butter in the top pan of a double boiler. Cook over boiling water until butter melts, stirring rapidly. Add 1/4 cup butter and

continue stirring. Stir constantly as mixture thickens. When butter is melted, remove pan from water and continue to stir rapidly for 2 minutes longer. Stir in 2-3 tsp. lemon juice, 1 tsp. at a time, and season with dashes of salt and white pepper. Heat again over boiling water, stirring constantly until thickened, approximately 2-3 minutes. Remove from heat at once. If sauce curdles, immediately beat in 1-2 Tbs boiling water. Makes 1 cup Hollandaise.

Quick Hollandaise: Combine 1/4 cup dairy sour cream, 1/4 cup mayonnaise, 1/2 tsp. prepared mustard, and 1 tsp. lemon juice in a saucepan. Cook and stir over low heat until heated through. Makes 1/2 cup sauce.

Food Processor Hollandaise: Place 3 egg yolks, 2 Tbs. lemon juice, and a dash of cayenne pepper in a blender or feed container. Heat 1/2 cup butter or margarine until

melted and almost boiling. Turn blender on high speed and slowly pour in the melted butter. Continue blending until thick and fluffy, approximately 30 seconds. Keep warm over warm, not hot, water in a double boiler until ready to serve. Makes 1 cup sauce.

BACON AND TOMATO POTATO SKINS

At serving time, divide the topped potato wedges into two batches and heat them one at a time. The second batch will be ready to eatjust as your guests finish up the first round.

6 large baking potatoes

2 teaspoons cooking oil

1 teaspoon chili powder

Several dashes bottled hot pepper sauce

2/3 cup chopped Canadian-style bacon or chopped, cooked turkey bacon

1 medium tomato, finely chopped

2 tablespoons finely chopped green onion

4 ounces cheddar cheese or reduced-fat cheddar cheese, shredded (1 cup)

1/2 cup dairy sour cream (optional)

Scrub potatoes thoroughly and prick with a fork. Arrange on a microwave-safe plate. Micro-cook, uncovered, on 100% power (high) for 17 to 22 minutes or till almost tender, rearranging once. (Or, bake potatoes in a 425 degree F. oven for 40 to 45 minutes or till tender.) Cool.

Halve each potato lengthwise. Scoop out the inside of each potato half, leaving about a 1/4-inch-thick shell. Cover and chill the leftover fluffy white part of potatoes for another use. Combine the cooking oil, chili powder, and hot pepper sauce. With a pastry brush, brush the insides of the potato halves with the oil mixture. Cut the potato halves in half lengthwise. Return to the baking sheet. Sprinkle potato quarters with bacon, tomato, and green onion. Top with cheese. To make ahead, cover and chill for up to 24 hours.

Bake in 450 degree F. oven for 10 to 12 minutes or till cheese is melted and potato quarters are heated through. Serve with sour cream, if desired. Makes 24 wedges.

BAKED BRIE WITH FIGS AND HERBS

2 ounces dried figs, preferably Calmyrna,

coarsely sliced, about 1/3 cup

1/4 cup chopped fresh mint

1 tablespoon honey

1-1/2 teaspoon minced fresh thyme

1/4 teaspoon pepper

1 package (15 ounces) whole Brie cheese

Assorted Crackers

Preheat oven to 425o. In bowl combine first 5 ingredients. With serrated knife cut Brie in half horizontally; place bottom half on large sheet of foil. Press half of fig mixture onto bottom half of cheese; cover with top half of cheese. Press remaining fig mixture onto top of cheese. Bring edges of foil up around cheese; wrap. Bake on oven rack until warm, 5-10 minutes. Let stand 5 minutes. Unwrap; transfer to serving platter. Serve with crackers. 8 servings

BAKED JACK CORN

2 large eggs -- lightly beaten

1-1/2 cups sour cream

2 cups fresh corn kernels

8 ounces Monterey jack cheese -- cut into 1/2-inch cubes

1/2 cup soft bread crumbs

4-1/2 ounces chopped green chiles -- drained

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cup shredded Cheddar cheese

Combine eggs and sour cream in a large bowl; stir in corn and next 5 ingredients. Pour into a greased 10-inch quiche dish or 2-quart baking dish. Bake, uncovered, at 350 degrees F. for 35 minutes or until a knife inserted in center comes out clean. Sprinkle with Cheddar cheese, and bake 5 more minutes. Let stand 10 minutes before serving. 6 servings.

BEEF STEW MOLE

2 pounds beef round, cut into 2" cubes

1/3 cup all-purpose flour

1 can (14 ounces) whole tomatoes, with juice

30 whole blanched almonds, scant 1/4 cup

1 medium onion, quartered

2 tablespoons chili powder

2 cloves garlic

1/2 teaspoon ground cinnamon

1 tablespoon oil, preferably canola

1/2 cup no fat beef broth

1 ounces semisweet chocolate, coarsely chopped

1 tablespoon canned diced green chilies

1-1/2 tablespoon salt

3/4 teaspoon pepper

3 carrots, diagonally cut into 1/4"-thick slices

1 green pepper, cut into 1/2"-wide strips

Cooked rice, optional

In bowl toss beef with flour until coated; set aside. In food processor or blender puree

tomatoes with juice, almonds, onion, chili powder, garlic and cinnamon. In large pot heat

oil over high heat. Add beef; cook, turning, until browned, 3-4 minutes. Remove from pot; set aside. In same pot over low heat add broth and chocolate. Cook, stirring occasionally, until chocolate melts. Stir in tomato mixture, beef, chilies, salt and pepper. Increase heat to medium-high. Cover; bring to a boil. Reduce heat to low; simmer, stirring occasionally, until beef is tender, about 2-1/2 hours. Stir in carrots and pepper strips during last 20 minutes of cooking time. Serve over rice, if desired. Serves 8

BUTTERMILK OVEN FRIED CHICKEN

4 pounds chicken breast halves, thighs and drumsticks

2 cups buttermilk

Grated zest and juice of 1 lemon

1 tablespoon dried thyme, divided

1 tablespoon dried onion flakes, divided

1 teaspoon garlic powder, divided

1-1/2 cups fine dry bread crumbs

3/4 cup all-purpose flour

1-1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup oil, preferably canola

1/4 cup butter or margarine, melted

In baking dish combine chicken with buttermilk, zest, lemon juice, 1 tsp thyme, 1 tsp onion flakes and 1/2 tsp garlic powder. Cover; refrigerate at least 4 hours or overnight. Place oven racks in top and bottom third of oven; preheat to 425o. In bowl combine bread crumbs, flour, salt and pepper with remaining thyme, onion flakes and garlic powder. Remove chicken from buttermilk mixture; discard mixture. Coat each chicken

piece in bread crumb mixture. Combine oil with butter; divide between two medium roasting pans; heat pans in oven 2 minutes. Remove from oven; arrange chicken in single layer in pans; turn to coat in oil mixture. Bake 15 minutes; carefully turn chicken without disturbing coating. Bake until juices run clear when thickest part of thigh is pierced with fork, about 15 minutes. Serve warm or chilled. To make ahead, cool then cover and refrigerate overnight. 8 servings

CARIBBEAN RED SNAPPER

1 orange

1/3 pineapple, cut into 1/2" pieces, about 3/4

cup

1 small red or green pepper, cut into 1/2" pieces,

about 1/3 cup

1/4 cup plus 2 tablespoons chopped fresh

cilantro, divided

1 tablespoon vinegar, preferably champagne

3 teaspoons olive oil, divided

8 drops Tabasco, divided

1 tablespoon chili powder

3/4 teaspoon salt, divided

4 red snapper filets, about 6 ounces each

2/3 cup uncooked couscous

1/2 teaspoon ground coriander

Position oven rack about 4" from heat source; preheat broiler. Grate 1 teaspoon zest from orange peel and cut orange segments into 1/2" pieces. In bowl combine orange pieces, pineapple, pepper pieces, 1/4 cup cilantro, vinegar, 1 teaspoon oil, zest and 4 drops Tabasco; set aside. Coat rack set over broiler pan with cooking spray. In small bowl combine chili powder, 1/2 teaspoon salt and remaining oil; brush evenly over filets. Place filets, skin side down, on rack; broil until fish flakes easily with fork, 8-10 minutes. Meanwhile cook couscous with 1 cup water, coriander and remaining salt according to package directions. Fluff with fork; stir in remaining cilantro and remaining Tabasco. Serve immediately with fish and salsa. 4 servings

CAULIFLOWER SOUFFLE

1 medium cauliflower, cut into florets

2 tablespoons butter

2 tablespoons all purpose flour

1 cup milk

salt & pepper

ground nutmeg

4 eggs, separated

1 cup strong cheddar cheese, grated

Cook cauliflower in boiling, salted water until tender, drain well and mash. Melt butter in medium saucepan, blend in flour and cook, stirring over medium heat until bubbly; do not let mixture brown. Meanwhile, bring milk to a boil in another saucepan. Add hot milk to butter-flour mixture and cook, stirring over medium heat until sauce thickens and is smooth. Season to taste with salt, pepper and nutmeg. Remove from heat. Lightly beat egg yolks and stir into sauce. Stir in cheese and cauliflower until smooth. In a large bowl, beat egg whites until stiff but not dry. Fold cauliflower mixture gently but thoroughly into beaten egg whites. Pour into a buttered 2 quart souffle dish. Bake in preheated 350F oven for 30 to 40 minutes, or until puffed, firm and lightly browned. Serve at once. Serves 4-6

CHICKEN CACCIATORE

1/4 cup all-purpose flour

8 chicken thighs, about 2 pounds, skin removed

1 tablespoons olive oil

1 small onion, diced, about 1/2 cup

1 can (15 ounces) crushed tomatoes, divided

2 cloves garlic, minced

6 ounces sliced mushrooms, about 1 cup

1 green pepper, cut into 3/4" wide strips

1/3 cup red wine

2 tablespoons chopped fresh or 2 teaspoon dried basil

3/4 teaspoon salt

1/4 teaspoon pepper

Cooked spaghetti, optional

Place flour in shallow bowl. Add chicken; toss to coat. In large pot heat oil over high heat. Add chicken; cook until browned, about 3 minutes per side. Remove from pot; set aside. Reduce heat to medium. To same pot add onion, 1/4 cup tomatoes and garlic; cook 5-6 minutes. Add mushrooms, pepper strips, wine, basil, salt, pepper and remaining tomatoes. Increase heat to high; bring to a boil. Return chicken to pot; cover and reduce heat to medium. Simmer, stirring occasionally, until chicken is cooked through, 30-35 minutes. Serve over spaghetti, if desired. 4 servings

CHICKEN CASSEROLE DELIGHT

2 cups diced, cooked chicken (okay to use more)

2 cups uncooked elbow macaroni

2 (10 1/2 ounces) cans cream of mushroom soup

1 can evaporated milk

1 3/4 cup chicken broth

1 small onion, chopped

1 small can water chestnuts, drained and sliced

1/2 pound shredded Cheddar cheese

1/2 teaspoon salt

Mix all ingredients in order given in large bowl. Put in well greased 9x13 inches pan. Cover with aluminum foil and refrigerate overnight. Next day remove foil and bake at 350 degrees for 1 hour. Note: must be made one day ahead

 

 

CHICKEN DELICACY

12 ounces egg noodles

4 ounces dried beef slices

1 cup sour cream

1 10 3/4 oz can condensed cream of mushroom soup

6 boneless skinless chicken breast halves

3 slices bacon -- cut in half

1/2 cup chopped fresh parsley

Preheat oven to 350 degrees F. Cook egg noodles in large pot of boiling water for 6 minutes. Drain the noodles, cool under cold running water, and drain again. Spread the dried beef over the bottom of a 12- x 8- x 2-inch casserole dish. Spread the noodles evenly over the beef. Combine the sour cream and mushroom soup in a small bowl. Pour the mixture over the noodles. Arrange the chicken on top. Cook the bacon in nonstick skillet for 3 minutes on each side; the bacon should be only partially cooked. Drain fat. Lay piece of bacon on each piece of chicken. Bake, uncovered, in 350 degree F. oven for 30 minutes. Cover dish with aluminum foil and bake for 15 minutes more or until chicken is cooked through. Sprinkle with parsley and serve. 6 servings.

CHINESE SALAD

1 head cabbage

1/2 green onions; bunch, chopped

2 packages Ramen Noodles; uncooked and broken into pieces

(discard seasonings)

2 tablespoons sunflower seeds

1 cup sliced almonds

1/4 cup margarine

1/2 cup sugar

3/4 cup oil

1/4 cup red wine vinegar

1 tablespoon soy sauce

Chop cabbage in medium pieces, add chopped green onions. Brown noodles, sunflower seeds, almonds in margarine (set aside to cool). Boil sugar, oil, vinegar, and soy sauce, cool completely. Toss everything together just before serving. Tip: Doesn't keep well overnight because of the consistency.

CHOCOLATE ANGEL FOOD CAKE

2/3 cup Flour -- not self-rising

1/3 cup Unsweetened Cocoa

1 1/2 cups Sugar -- divided

12 large Egg Whites -- at room temperature

1 1/2 teaspoons Vanilla Extract

1 1/2 teaspoons Cream of Tartar

1/2 teaspoon Salt

Heat oven to 375 degrees F. Sift flour, cocoa and 3|4 cup granulated sugar together 3 times and set aside. Beat egg whites at low speed in a large mixer bowl until foamy, about 5 minutes. Add vanilla, cream of tartar and salt. Gradually increase speed to medium while beating in remaining 3|4 cup granulated sugar, 1 tablespoon at a time for 5 minutes. When sugar is mixed in, continue beating to stiff peaks (2 minutes more). Sift one third of dry ingredients over whites, then gently fold in. Repeat process 2 more times. Pour batter into ungreased 10-inch tube pan. Cut through batter to remove air pockets. Bake 40 to 45 minutes, until top springs back when gently pressed. Invert and hang pan on neck of bottle to cool. To un-mold, run a thin knife around side of pan and tube, and invert pan. Turn cake upright onto serving plate. Garnish with powdered sugar, if desired.

CHOCOLATE COVERED MINT SURPRISE COOKIES

1 cup butter or margarine

1 cup granulated sugar

1/2 cup packed brown sugar

1 teaspoon baking soda

1/2 teaspoon salt

2 eggs

2 tablespoons water

1 teaspoon vanilla

3 cups all-purpose flour

60 layered chocolate-mint candies

Chocolate Drizzle (optional)

1/2 cup semisweet chocolate chips

1 teaspoon shortening

In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30

seconds. Add the sugar, brown sugar, baking soda and salt. Beat until combined, scraping bowl occasionally. Beat in eggs, water and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.

Divide dough in half. Cover with plastic wrap and chill for 2 hours or until dough is easy to handle. Cut mints crosswise into halves. Shape dough into 1-1/4" balls. Flatten the ball slightly and place 2 mint halves atop each other in the center of the dough. Shape dough up and around mint halves and roll into balls. (Mints should be completely covered by dough.) Repeat with remaining dough and mints. Place cookies 2" apart on greased cookie sheets. Bake in a 375o oven about 8 minutes or until golden. Transfer cookies to wire racks to cool completely. If desired, add Chocolate Drizzle and a few chocolate-mint curls. Yield: 60 cookies

CHOCOLATE HAZELNUT PIE

To drizzle, put the melted chocolate in a plastic sandwich bag, snip a corner, and squeeze.

3/4 cup all-purpose flour

1/3 cup very finely chopped hazelnuts

3 tablespoons brown sugar

1/3 cup butter or margarine, melted

1 8-ounce package cream cheese, softened

3/4 cup semisweet chocolate pieces, melted and cooled

1/3 cup granulated sugar

2 tablespoons milk

1 cup whipping cream

1/4 cup semisweet chocolate pieces

2 tablespoons butter or margarine

1/4 cup frozen loose-pack unsweetened red raspberries, thawed

2 tablespoons light-colored corn syrup

Fresh mint (optional)

For crust, in a bowl stir together flour, hazelnuts, and brown sugar. Stir in melted butter; toss to mix. Spread evenly in a 9-inch pie plate. Press onto bottom and sides to form a firm, even crust. Bake in a 425 degree F. oven for 8 to 10 minutes or until brown. Cool.

For filling, in another mixing bowl combine cream cheese, melted chocolate, granulated sugar, and milk; beat with an electric mixer on medium speed until smooth. In a chilled bowl beat whipping cream until soft peaks form; fold into cream cheese mixture. Spread in the cooled crust. Cover loosely and chill for several hours or overnight.

Before serving, in a small saucepan melt 1/4 cup chocolate pieces and 2 tablespoons butter or margarine; drizzle onto pie. For sauce, in a blender container or food processor bowl combine raspberries and corn syrup; cover and blend or process until nearly smooth. If desired, press sauce through a sieve to remove seeds. Serve with pie. If desired, garnish with fresh raspberries and mint. Servings: 10

CHOCOLATE PEANUT BANANA PIE

11 sheets chocolate graham crackers

1 ripe banana

2 packages (1.4 ounces each) fat-free, sugar-free instant chocolate pudding

2-3/4 cups fat-free milk

2 tablespoons reduced-fat peanut butter

1 cup fat-free whipped topping

Banana slices and peanuts, optional

Coat a 9" pie dish with nonstick cooking spray.

In food processor puree graham crackers until crumbs form. Add banana and puree until well combined. Press crumb mixture into bottom of prepared dish. In large mixing bowl with electric mixer set at low mix pudding mix, milk and peanut butter until combined, 2 minutes. Pour immediately into crust. Chill 3 hours or until set. Dollop whipped topping on top. Garnish with banana slices and peanuts, if desired. 10 srv

COCONUT CREAM PIE

1/4 cup sweetened, flaked coconut

1 package (11.1 ounces) no-bake cheesecake dessert mix

6 tablespoons butter or margarine, melted

2 tablespoons sugar

1-1/2 cups cold milk

1 teaspoon lime juice

1 teaspoon lime zest

1 container (8 ounces) non-dairy frozen whipped topping, thawed, divided, about 3 cups

Lime slices, optional

Heat large nonstick skillet over medium-high heat. Add coconut; toast, stirring occasionally, until lightly browned, about 3-4 minutes. Remove from pan; set aside to cool. Prepare crust according to package directions with butter, sugar and 1 tablespoon water; press into 8" or 9" pie pan. Prepare filing mix according to package directions with milk, adding lime juice and zest. Fold 2 cups topping and 2 tablespoons

reserved toasted coconut into filling mixture. Pour into crust; refrigerate until firm, about 1 hour. Just before serving mound remaining topping with spoon over filling. Sprinkle with remaining toasted coconut. Garnish with lime slices, if desired. Yield: 8 servings

COUNTRY BAKED HAM

 

8-lb. Ham

3 quarts Apple Cider

1 cup Maple Syrup

2 cups Raisins

2 cups Brown Sugar, firmly packed

2 tsp. Dry Mustard

1/2 tsp. ground Cloves

1/2 tsp. ground Nutmeg

1/2 cup Water

Prepare a large stockpot in which to simmer the ham. Pour the apple cider into the pot and bring it to a boil. Place the whole ham in the pot and return the mixture to boiling, then reduce the heat and simmer the ham in the apple cider for 2 hours.

Lift the ham from the cider and drain it well, keeping at least 2 cups of the liquid for basting. When it is cool enough to handle safely, skin the ham with a sharp carving knife Meanwhile, prepare a paste by combining the maple syrup, raisins, brown sugar, dry mustard, cloves, nutmeg, and water. Cover the ham with the paste after it has been trimmed. Place the ham in a baking pan and bake for 2 hours and 30 minutes in a 325-F degree oven. Baste the ham with some of the cider liquid before placing it in the oven. Continue to baste frequently, about every 20 to 30 minutes, until it is cooked through. Remove the ham from the oven and let stand for 10 minutes to cool; then place on a platter to carve and serve.

CRAB CAKE SANDWICHES

1 (2 ounce) jar diced pimiento

1/4 cup plus 2 tablespoons low-fat mayonnaise

3/4 pound fresh lump crabmeat, drained

2/3 cup fine, dry breadcrumbs, divided

1/4 teaspoon pepper

1 egg white vegetable cooking spray

4 green-leaf lettuce leaves

4 reduced-calorie whole-wheat hamburger buns

Drain pimiento and press between paper towels to remove excess moisture. Combine pimiento and mayonnaise, stirring well. In medium bowl combine 2 tablespoons pimiento mixture, crabmeat, 1/3 cup breadcrumbs, pepper and egg; stir lightly. Set remaining pimiento mixture aside. Shape crabmeat mixture into 4 (3/4"- thick) patties. Dredge patties in remaining breadcrumbs. Place patties on baking sheet; cover and chill 30 minutes. Coat large nonstick skillet with cooking spray; place over medium heat until hot. Add patties and cook 4 minutes on each side, or until lightly browned. Place 1

lettuce leaf on bottom half of each bun; top with crab cakes. Spread remaining pimiento mixture evenly over crab cakes and top with remaining bun halves. Serve immediately.

CREOLE CATFISH CAKES

2 pounds catfish fillets

1/3 cup butter or margarine

3/4 cup all-purpose flour

2 cups milk

3/4 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon dry mustard

2 cups soft bread crumbs -- divided

1-1/2 cups red bell pepper -- diced

1/2 cup green onions -- minced

1/2 teaspoon hot sauce

1-1/2 tablespoons butter or margarine

2 tablespoons vegetable oil

Place fish on a lightly greased rack in a broiler pan. Broil 5 inches from heat (with electric oven door partially open) 10 to 15 minutes or until fish flakes easily with a fork. Flake fish into a large bowl and set aside. Melt 1/3 cup butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook, whisking constantly, 1 minute; gradually add milk, and cook over medium heat, whisking constantly, 8 minutes or until mixture is thick and bubbly. Stir in salt, black pepper, and mustard. Pour over fish. Stir in 1/2 cup bread crumbs and next three ingredients; cover and chill at least 1 hour. Shape mixture by 1/4 cupfuls into patties evenly with remaining bread crumbs. Melt 1-1/2 tablespoons butter and 2 tablespoons oil in a large nonstick skillet; fry patties in batches 3 minutes on each side or until lightly browned, adding more butter or oil as needed. 8 servings.

CREOLE RICE AND BEANS WITH CHICKEN

1 tablespoon olive oil

1 onion, chopped

2 red and/or green bell peppers, chopped

2 scallions, sliced

3/4 teaspoon oregano

3/4 teaspoon thyme

3/4 teaspoon salt, divided

1/4 +1/8 teaspoon cayenne pepper

1 cup uncooked BROWN rice

1 can (8 ounces) tomato sauce

1 cup fat-free reduced-sodium chicken broth

2 boneless, skinless chicken breast halves, about 1/2 pound

1 can (15-1/4 ounces) red kidney beans, drained

Oregano and thyme sprigs, optional

Preheat grill or broiler. In saucepan, heat oil over medium heat. Add onion; cook 5 minutes. Add peppers, scallions, oregano, thyme 1/2 teaspoon salt and 1/4 teaspoon cayenne pepper; cook 8-10 minutes. Add rice; stir. Cook 2-3 minutes. Add tomato sauce and chicken broth; bring to a boil. Cover and simmer until most of the liquid is absorbed and rice is tender, 30 minutes. Meanwhile, season chicken with remaining salt and 1/8 teaspoon cayenne pepper. grill or broil chicken until cooked through, 8-10

minutes, turning once. When chicken is cool, shred. When rice is tender, add chicken and beans. Heat through. 6 servings

EARL GREY BUNDT CAKE

Cake:

4 cups cake flour

3 teaspoon baking powder

1 teaspoon salt

3 cups granulated sugar

2 cups butter or margarine, at room temperature

6 large eggs

2/3 cup milk

4 teaspoon finely chopped dry Earl Grey tea leaves, from 4 bags

Glaze

1 Earl Grey tea bag

1/2 cup boiling water

2 cups powdered sugar

1 teaspoon orange juice

Orange slices, optional

Cake: Preheat oven to 350o. Generously butter and flour 12-cup Bundt pan. Combine flour, baking powder and salt. With mixer at high speed beat sugar with butter until light and fluffy, 3 minutes. Reduce speed to medium. Beat in eggs, one at a time, until combined, about 3 minutes. Beat in flour mixture alternately with milk. Stir in tea leaves until combined. Pour batter into pan; level with spatula. Bake 55 minutes or until toothpick inserted into center comes out with moist crumbs clinging. Run dull side of knife around cake edge to loosen. Cool in pan on rack 20-25 minutes. Remove from pan; cool completely on rack.

Glaze: Steep tea bag in boiling water 2-3 minutes. In bowl combine powdered sugar and orange juice. Stir in 2 tablespoons brewed liquid tea until pourable; pour over cake. Let set at least 10 minutes before serving. Garnish with orange slices, if desired.

EASY SWISS HAM CHOWDER WITH CABBAGE AND POTATOES

1 1/2 cups cubed fully cooked ham

1 1/2 cups shredded cabbage

2-3 medium potatoes, diced, boiled (Yukon Gold preferred)

1 (17 oz.) can cream-style corn

1 cup chicken broth

1 cup milk

1/8 teaspoon pepper

2 slices (2 ounces) process Swiss cheese

2 tablespoons snipped parsley

In a large saucepan, combine ham, cabbage, undrained corn, chicken broth, milk and pepper. Bring to boiling. Reduce heat. Cover and simmer about 5 minutes or until cabbage is tender crisp. Tear cheese into pieces. Add to saucepan, stirring till melted. To serve, ladle into soup bowls. Sprinkle parsley over each. Makes 4 servings.

FILLED BREAD STICKS

1 cup Water

1 Egg

1/4 cup Sugar

3 teaspoons Active Dry Yeast -- regular or fast acting

2 tablespoons Butter or Margarine -- softened

3 1/4 cups Flour

1 teaspoon Salt

Filling:

12 sticks String Cheese -- Mozzarella

*Freezes well for later use.

(This recipe is for Bread Makers, but any good bread dough may be used)

Place all dough ingredients in bread pan in the order listed. Select SWEET dough cycle. Process as directed by your bread maker manufacturer.

Once dough has completed cycle, spray cookie sheet with non-stick cooking spray, and divide finished dough into 12 equal pieces. Work each piece into a rectangle about 3 inched wide by 5 to 7 inches long. Place cheese (or other) filling along center of dough, leaving room on ends for closing. Fold dough over and pinch sides and ends closed. Place on cookie sheet, seam side down. Cover & let rise about 20 minutes. Bake in 350 degree F. oven for 18 - 20 minutes or until golden brown. Brush tops with vegetable

oil if desired. May be served hot or cold.

Recommended Fillings:

Choose from the following fillings, or be creative and make up your own!

1) Thin sliced ham & cheese of your choice, rolled up

2) String cheese (Mozzarella is a nice low fat cheese)

3) Shredded pork roast OR shredded cooked chicken or turkey, mixed with

barbecue sauce

4) Leftover beef or chicken, shredded and mixed with your choice of

seasoning or sauce

5) Grilled Onions & green peppers, mixed with small amount of cream cheese

to bind mixture

FRENCH TOAST CASSEROLE

2 mini loaves French bread, cut into 1"- 1 1/2" slices

8 large eggs

1 1/2 cups milk

4 tsp sugar

3/4 tsp salt

1 tbl vanilla

1 stick oleo, cut into pats -- 1 for each slice

cinnamon or cinnamon/sugar to taste

Spray a 9x13" glass baking dish liberally with Pam. Arrange bread slices in a single layer over bottom of prepared pan (really cram them in!). Beat eggs, milk, sugar, salt and vanilla in a large bowl; mix well. Pour over bread. Sprinkle each slice with cinnamon (or cinnamon/sugar) (I use lots!). Cover with foil and REFRIGERATE OVERNIGHT. Heat oven to 350. Uncover and dot each slice with butter or oleo pats. Bake, uncovered, for 35-40 minutes or until puffy and lightly browned. Serve with maple syrup.

Notes : I try and use French bread with the softer crust. If there is corn meal on the bread, brush it off. Check after 30 minutes to make sure it isn't getting too brown. Cover with foil for the last 10 minutes if it is. This is a great breakfast to make for Christmas. It bakes while you open the presents and makes the house smell soooo good! Obviously great for other holidays and expected company.

You can also use a 12 1/2" x 11" Pyrex casserole: just increase the milk to 2 cups instead of 1 1/2. Do not increase the amount of any other ingredients

FROSTED CRANBERRY ORANGE DROPS

1/2 cup butter, softened

3/4 cup granulated sugar

1/4 cup honey

2 teaspoons finely shredded orange peel

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

1/2 cup dairy sour cream

1 teaspoon vanilla

2-1/2 cups all-purpose flour

1 cup snipped dried cranberries

Orange Frosting

2 cups sifted powdered sugar

2 teaspoons butter, softened

1 tablespoon orange juice

Additional orange juice

In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30

seconds. Add sugar, honey, orange peel, baking soda and salt. Beat mixture until combined, scraping bowl occasionally. Beat in eggs, sour cream and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Fold in cranberries. Drop dough by rounded teaspoons 2" apart on an ungreased cookie sheet. Bake in a 350o oven for 10-12 minutes or until edges are golden.

transfer cookies to wire racks to cool completely. Frost with Orange Frosting.

Orange Frosting: In a small mixing bowl combine sugar, butter and orange juice. Stir in

additional orange juice, 1 teaspoon at a time, until frosting reaches spreading consistency. Makes 1 cup of frosting. 40 cookies

FROZEN MILKY WAY MOUSSE

15 (10 ounces) Fun Size Milky Way candy bars, divided

2-1/2 cups heavy cream, divided

6 ounces semisweet chocolate chips, 1 cup

1 teaspoon vanilla extract

Whipped cream topping, optional

Chop 10 candy bars, about 1-1/3 cups. Combine with 1/2 cup cream and chocolate chips in large heatproof bowl over pot of simmering water. Cook, stirring occasionally, until mixture is melted and combined. Set aside bowl to cool. In another bowl combine vanilla with remaining cream; beat until stiff peaks form. Fold cream into chocolate mixture. Pour 1/2 into 1-1/2-quart freezerproof bowl. Coarsely chop 2 candy bars, about 1/3 cup; sprinkle over mousse. Top with remaining mousse. Freeze until firm, at least 6 hours or overnight. Thaw slightly at room temperature before serving, about 10 minutes. Chop remaining candy bars, about 1/3 cup. Garnish with whipped cream, if desired,

and candy. Yield: 12 servings Note: Milky Way candy bars come in three different sizes. If you can't find the Fun Size called for in this recipe, substitute 36 miniature

or 5 full-sized bars.

FRUIT KABOBS

1 package (8 ounces) fat-free cream cheese, at room temperature

1/4 cup whole berry cranberry sauce

1 cup marshmallow cream spread such as Fluff

1/4 teaspoon almond extract

1/2 cantaloupe, cut into 1-1/2" chunks

1 pint strawberries, halved

4 kiwis, peeled, cut horizontally, then cut ertically into thirds

1/4 cup shredded coconut, optional

In large bowl with electric mixer on medium, beat cream cheese, cranberry sauce,

marshmallow spread and almond extract until smooth. Transfer to pourable container. On 12 (6") wooded skewers, alternately thread cantaloupe, strawberries and kiwi. Serve with cream cheese mixture, along with shredded coconut, if desired. 6 servings

GILDED LILY APPLE CRISP

1/2 cup all-purpose flour

1/2 cup firmly packed light brown sugar

8 tablespoons butter

1/2 cup chopped walnuts

1/4 cup raisins

1/4 cup semisweet chocolate chips

5 large apples

2 tablespoons brandy, bourbon, or sherry

Preheat oven to 350 degrees F. Combine flour and brown sugar in large bowl. Cut in 6 tablespoons of the butter with pastry blender until mixture resembles coarse meal. Gently stir in nuts, raisins, and chocolate until thoroughly mixed. Pare, core, and coarsely chop apples. Place in 2-quart casserole. Melt remaining 2 tablespoons butter in small saucepan. Stir in Brandy. Drizzle over apples; toss until coated. Top with raisin-nut mixture. Bake at 350 degrees F. about 40 minutes or until apples are soft and topping is lightly browned. If topping browns too quickly, cover loosely with aluminum foil tent. Serve immediately. Yield: 6 servings.

GRAHAM CRACKER CRUST SUBSTITUTE

For a 9x13 dish:

1 1/2 sticks (3/4 cup) butter or margarine

1 1/2 cups flour

Pinch of salt (opt.)

Melt butter in dish and stir in flour and pat or spread to cover bottom of dish. Bake at 350 for approx. 10 -15 min. or until light brown. [For smaller dish, use 1 stick butter

And 1 cup flour.]

HOLIDAY BAR

1/2 cup butter or margarine, softened

1/2 cup packed brown sugar

1 cup all-purpose flour

1 cup chopped pitted dates

1/2 cup granulated sugar

1/2 cup butter or margarine

1 beaten egg

2 cups crisp rice cereal

1 teaspoon vanilla

Candied Cherries (optional)

Cream Cheese Frosting

1 package (3 ounces) cream cheese, softened

1 teaspoon milk

1/2 teaspoon vanilla

2-1/2 cups powdered sugar, sifted

In a medium mixing bowl beat the 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar; beat until combined. Beat in flour until crumbly. Press mixture into bottom of an 11 x 7 x 1-1/2" baking pan or a 9 x 9 x 2" baking pan. Bake in a 375o oven for 12 to 15 minutes or until golden.

For filling: in a medium saucepan combine dates, granulated sugar and the remaining 1/2 cup butter. Bring to boiling; reduce heat. Cook and stir for 3 minutes or until thick. Remove from heat. Gradually stir 1/4 cup of the date mixture into beaten egg. Add egg mixture to date mixture in saucepan. Cook until bubbly, stirring constantly. Remove from heat. Stir in cereal and vanilla. Spread filling over cooled crust. Cool completely. Spread Cream Cheese Frosting over filling and cut into bars. If desired, decorate some of the bars with candied red and green cherries. Yield: 24 bars

Cream Cheese Frosting: Beat together cream cheese, milk, and vanilla until fluffy. Gradually beat in powdered sugar. If necessary, beat in additional milk until the frosting reaches spreading consistency.

HONEY NUT BARS

3 cups honey-nut cereal, such as Honey Nut Clusters

1/2 cup unsalted, shelled sunflower seeds

1/2 cup raisins

1/2 cup salted, roasted peanuts

1/2 cup creamy peanut butter

1/2 cup honey

6 tablespoons butter or margarine

Line 8" square pan with aluminum foil. In large bowl, combine cereal, seeds, raisins and peanuts; set aside. In small pot, heat peanut butter, honey and butter over medium heat; bring to a boil. Pour over reserved cereal mixture; stir to coat thoroughly. Press firmly and evenly into pan. Cover with plastic wrap and refrigerate until firm, at least 3 hours or overnight. Cut into 2" squares. Store in refrigerator. Yield: 16 squares

HONEYED BROCCOLI WITH GOLDEN RAISINS

1 bunch broccoli, about 1-1/2 pounds, trimmed, cut into florets and pieces

1 lemon

2 tablespoons oil preferably olive

1/2 of 1 medium red onion, thinly sliced

1/4 cup golden raisins

1-1/2 teaspoon honey

1 teaspoon salt

1/4 teaspoon pepper

Over high heat, bring large pot of salted water to a boil. Add broccoli stems; cook 2 minutes. Add florets; cook until just tender, 1-2 minutes. Drain; set aside. Meanwhile, grate 1-1/2 teaspoon zest and squeeze 2 tablespoons juice from lemon; set aside. In skillet heat oil over medium heat. Add onion; cook until just tender, 2-3 minutes. Stir in raisins, honey, salt, pepper and reserved lemon juice and zest until well combined and slightly reduced, 30 seconds. In serving bowl combine broccoli with onion mixture.

HOT CROSS BUNS

2 packages active dry yeast (1/4 ounce, each)

1/2 cup warm water

1 cup warm milk

1/2 cup sugar

1/4 cup softened butter or margarine

1 teaspoon vanilla extract

1 teaspoon salt

1/2 teaspoon ground nutmeg

6 1/2 to 7 cups all-purpose flour

4 eggs

1/2 cup dried currents

1/2 cup raisins

----------

2 Tablespoons water

1 egg yolk

----------

1 recipe Icing (below)

Have the water and milk at 110-115 degrees. In a large mixing bowl, dissolve the yeast in the warm water. Add the warm milk sugar, butter, vanilla, salt, nutmeg, and 3 cups of the flour. Beat until smooth. Add the eggs, one at a time, beating the mixture well after each addition. Stir in the dried fruit and enough flour to make a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl and turn over to grease the top. Cover with a damp towel or plastic wrap and let rise in a warm place until doubled in size (about 1 hour). Punch the dough down and shape into 30 balls. Place on greased baking sheets. Using a sharp knife, cut a cross (or X) on the top of each roll. Cover again and let rise until doubled (about 30

minutes). Beat the water and egg yolk together and brush over the rolls. Bake at 375-degrees F. for 12 to 15 minutes. Cool on wire racks. Drizzle icing over the top of each roll following the lines of the cut cross.

Icing: Combine 1 cup confectioners' sugar, 4 teaspoons milk or cream, a dash of salt, and 1/4 teaspoon vanilla extract. Stir until smooth. Adjust sugar and milk to make a mixture which flows easily. Yield: 30 buns

JEWELED COOKIE SLICES

3 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon ground nutmeg

2/3 cup butter or margarine, melted

2/3 cup gradulated sugar

1/2 cup packed brown sugar

2 eggs

1 teaspoon vanilla

1 cup chopped candied red and geen cherries

1/4 cup chopped almonds

In a medium mixing bowl combine flour, baking powder, baking soda and nutmeg; set aside. In a large mixing bowl beat butter, sugar and brown sugar with an electric mixer on medium speed until combined. Beat in eggs and vanilla. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. Fold in cherries and almonds. Pat mixture evenly into a foil or waxed paper- lined 8 x 4 x 2" loaf pan. Cover and chill for 2 hours. Uncover, Invert loaf pan onto a cutting board. Remove foil or waxed paper. Cut dough into slightly less than 1/4"-thick slices. Cut each slice in half diagonally to form two triangles. Place cookies 1" apart on a greased cookie sheet.

Bake in a 350o oven about 12 minutes or until golden brown. Transfer cookies to wire racks to cool completely. 72 cookies

LAYERED SPINACH SALAD

Dressing:

1/2 cup plain lowfat yogurt

1/2 cup lowfat mayonnaise

2 tablespoons minced fresh dill

1 tablespoons lime juice

1 teaspoon grated lime zest

3/4 teaspoon salt

1/4 teaspoon pepper

Salad:

1 package (10 ounces) fresh spinach, torn into bite-sized pieces, about 12 cups, divided

2-1/2 cups (8 ounces) mushrooms, sliced

1-1/2 cups (about 4) carrots, grated

1 small cucumber, thinly sliced, (about 1 cup)

4 hard-boiled eggs, peeled and chopped, (about 1-1/2 cups)

8 slices cooked bacon, crumbled, (3/4 cup)

1 cup (4 ounces) radishes, thinly sliced

1-1/2 cups (8 ounces) cherry tomatoes, quartered

1 cup (4 ounces) sharp cheddar cheese, grated

Dressing: In small bowl combine yogurt, mayonnaise, dill, lime juice, zest, salt and

pepper; set aside.

Salad: In 6-quart bowl, preferably straight-sided clear glass, arrange half of spinach in even layer. Spread with cucumber, eggs, bacon, radishes, tomatoes and remaining spinach. Sprinkle with cheese; dollop with remaining dressing. Cover with plastic; refrigerate up to 1 day ahead. Just before serving, toss to coat with dressing. Serves 8

LEMON AND PROSCIUTTO-STUFFED CHICKEN

1 lemon

3 ounces thinly sliced prosciutto, coarsely chopped

1/3 cup chopped fresh or 2 teaspoons dried oregano

3 cloves garlic, minced

1/4 teaspoon pepper

4 bone-in chicken breast halves, about 1-1/2 pounds

2 tablespoons balsamic vinegar

Preheat oven to 425o. Grate zest from lemon; set aside. Cut lemon in 1/8" thick slices.

Arrange lemon slices in single layer in 13 x 9" baking dish. In small bowl combine prosciutto, oregano, garlic and pepper with reserved zest. Loosen skin on chicken beasts. Place 1/4 of prosciutto mixture under skin of each chicken breast half. Place chicken on lemon slices; drizzle with vinegar. Bake until meat juices run clear, about 30 minutes. 4 servings

LEMON BASIL SNAP PEA COUSCOUS

2 teaspoon butter or margarine

1 clove garlic, minced

3/4 pound sugar snap peas, about 4 cups

1/2 cup no fat chicken broth

2 tablespoons lemon juice

2 teaspoon dried basil

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup uncooked couscous

1 teaspoon grated lemon zest

In large nonstick skillet melt butter over medium-high heat. Add garlic; cook, stirring, 30

seconds. Stir in snap peas; cook 3 minutes. Stir in broth, lemon juice, basil, cumin, salt and pepper. Bring to a boil. Stir in couscous; remove from heat. Cover; let stand 5 minutes. Stir in zest; serve. 6 servings

LOW FAT HONEY ORANGE CHEESECAKE

 

Crust Ingredients:

1 cup Grape-Nuts Cereal

2 Tbs. Honey

1 Tbs. Canola Oil

Filling Ingredients:

4 oz. Nonfat Cream Cheese, softened

2 cups Ricotta Cheese

1/2 cup Honey

1/2 cup Nonfat Plain Yogurt

1/3 cup Cornstarch

1 large Egg

3 Egg Whites

1 Tbs. Orange Juice Concentrate, thawed

2 tsp. Orange Zest, grated (pithless rind of an orange)

1/4 tsp. Salt

Topping Ingredients:

2 seedless Oranges

2 Tbs. Honey

Fresh Mint Springs, optional garnish

Pre-heat the oven to 300-F degrees and lightly oil a 9-inch spring form pan.

Crush the Grape Nuts to fine crumbs in a food processor or blender. Add the honey and oil, and pulse until thoroughly mixed. Press the crumbs evenly into the bottom of the prepared spring form pan; set aside.

Prepare the filling by beating the soft cream cheese in a large bowl with an electric mixer. Spend about 3 minutes, making sure the cream cheese is smooth and lump-free. Add the ricotta cheese, half cup of honey, yogurt, cornstarch, egg and egg whites, orange juice concentrate, orange zest, and salt. Beat the mixture until it's smooth and creamy. Pour the batter into the crumb-lined pan and smooth the

top level. Bake the cheesecake for 50 to 60 minutes, or until the edges are puffed but it still jiggles a bit at the center. Turn off the heat and keep the oven door closed. Let the

cheesecake cool in the oven for about 30 minutes, then remove to a wire rack to completely cool the cheesecake. About an hour before serving, finish the cheesecake:

Remove the pan sides and place the cheesecake on a serving plate. Peel the oranges, making sure all the white pith is removed, then cut the fruit into very thin slices. As you

cut the fruit, place the slices on paper towels to remove the excess juice, then place them in a circular, layered arrangement on top of the cheesecake. In a small saucepan, warm the remaining two tablespoons of honey. Brush the honey over the top of the orange slices. Garnish the cheesecake with a few mint sprigs, if desired. Serve at room temperature. Refrigerate any leftovers for up to two days.

MEXICAN CORN SAUTE

1 tablespoon oil, preferably olive

2 cloves garlic, chopped

1 pound green beans, trimmed

1 can (11 ounces) Mexicorn, drained

1 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon pepper

1 pint cherry tomatoes, halved, about 2 cups

In large nonstick skillet heat oil over medium-high heat. Add garlic; cook 30 seconds. Stir in green beans; cook until beans begin to soften, about 2 minutes. Add 1/4 cup water; cover. Cook until most of water has evaporated, about 3 minutes. Stir in corn, chili powder, salt, and pepper; cook until corn is heated through, about 2 minutes. Stir in tomatoes; cook until tomatoes begin to soften slightly, about 2 minutes. Serves 6

MINI APPLE STRUDELS

1-1/2 pounds apples, about 3 large, peeled and cut into 1/2" cubes

2 tablespoons plus 1 teaspoon granulated sugar, divided

1 teaspoon vanilla extract

3/4 teaspoon ground cinnamon

1/2 teaspoon ground ginger

6 sheets frozen phyllo dough, thawed

3 tablespoons powdered sugar

1 teaspoon lemon juice

Preheat oven to 350o. Line baking sheet with parchment paper. Coat nonstick skillet with cooking spray; heat over medium-high heat. Add apples and 2 tablespoons sugar; cook, stirring occasionally, until sugar melts and apples begin to brown slightly, about 3 minutes. Add vanilla, cinnamon, ginger, and 1/4 cup water; cook until apples are tender, about 3 minutes. Remove from heat; set aside. Lay 1 phyllo sheet on work surface; coat with cooking spray. Repeat layering with 2 more phyllo sheets and cooking spray. Cut into thirds crosswise. Place 1/3 cup apple mixture about 2" from 1 short side and 1/4" from long sides. Fold short end of dough up over filling; fold 1/4" strip from each

long side over center. Roll up to form strudel; transfer to baking sheet. Repeat layering

remaining phyllo sheets with more cooking spray. Repeat cutting, filling and rolling up.

transfer remaining strudels to baking sheet. Lightly coat with cooking spray; sprinkle with remaining sugar. Bake 12-14 minutes or until crisp and lightly browned. Cool on pan on rack. Combine powdered sugar with lemon juice until smooth; drizzle over strudels. Yield: 6 servings

OATMEAL JUMBOS

Make these cookies large or small. Both are big in peanut butter and chocolate taste.

1 cup peanut butter

1/2 cup butter

1-1/2 cups packed brown sugar

1/2 cup granulated sugar

1-1/2 teaspoons baking powder

1/2 teaspoon baking soda

3 eggs

2 teaspoons vanilla

4 cups rolled oats

3/4 cup chopped peanuts, walnuts, or pecans

1-1/2 cups candy-coated milk chocolate pieces

In a large mixing bowl beat the peanut butter and butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, granulated sugar, baking powder, and baking soda; beat until combined. Beat in the eggs and vanilla until combined. Stir in the rolled oats. Stir in the nuts and the candy-coated milk chocolate pieces. Drop dough by 1/4-cup measures or scoops 4 inches apart onto an

ungreased cookie sheet. Bake cookies in a 350 degree F. oven for about 15 minutes or until edges are lightly browned. (Or, for small cookies, drop dough by rounded teaspoons about 2 inches apart onto an ungreased cookie sheet. Bake cookies in a 350 F oven about 10 minutes or until edges are lightly browned.) Cool 1 minute

on the cookie sheet. Transfer cookies to wire racks; cool.

PEANUT BUTTER AND JELLY CHEESECAKE

1 cup graham cracker crumbs

3 tablespoons sugar

3 tablespoons margarine -- melted

2 8-oz packages cream cheese

1 cup sugar

1/2 cup chunky peanut butter

1/2 cup milk

3 tablespoons flour

4 eggs

1/2 cup grape jelly

Combine crumbs, 3 tablespoons sugar, and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F. for 10 minutes. Combine softened cream cheese, sugar, peanut butter, milk, and flour, mixing with electric mixer until well blended. Blend in eggs; pour over crust. Bake at 450 degrees F. for 10 minutes. Reduce heat to 250 degrees F., baking for 40 minutes. Loosen cake from rim of pan. Cool; remove rim. Heat jelly until melted; spoon over cheesecake. Chill. Yield: 12 servings.

PHILLY WRAPS

1 package (8 ounces) fat-free cream cheese, at room temperature

2 scallions, chopped

2 teaspoons prepared horseradish

4 burrito-size spinach and/or tomato tortillas

1/2 pound thinly sliced lean roast beef

2 red and/or green bell peppers, cut into thin strips

1 carrot, julienned

4 cups mesclun greens

Carrot curls, optional

In bowl, combine cream cheese, scallions and horseradish. Spread about 2 tablespoons over tortilla. Place 2 ounces roasted beef on top. Top roast beef with 1/4 each peppers, carrot and greens. Roll up; cut in half diagonally. Repeat with remaining cream cheese mixture, tortillas, roast beef, peppers, carrot and greens. Yield: 4 servings

PRETZEL CRUSTED CHICKEN

1 cup low-fat vanilla-flavored yogurt

1-1/2 teaspons dry mustard

1-1/2 teaspoon onion powder

1-1/2 teaspoon garlic powder

1 chicken, about 3 pounds, cut into 8 pieces

1 cup finely ground thin, salted pretzels

In large bowl, combine yogurt, mustard, onion powder and garlic powder. Add chicken pieces; turn to coat. Cover bowl and refrigerate 15 minutes. Meanwhile, preheat oven to 400o. Place ground pretzels in shallow bowl. Remove chicken from marinade; add to pretzels, in batches, and turn pieces until coated. Arrange chicken until coated. Arrange chicken skin side up in large roasting pan. Roast until chicken is no longer pink near bone, basting with pan drippings every 15 minutes, about 40 minutes. Yield: 4 servings

SPINACH ENDIVE SALAD WITH

Creamy Mustard Dressing

3 slices turkey bacon

1/4 cup plain nonfat yogurt

2 tablespoons lemon juice

1 tablespoon light mayonnaise

1 tablespoon capers, drained and chopped

1 teaspoon mustard, preferably Dijon

1 teaspoon Worcestershire sauce

1/2 teaspoon salt

1/4 teaspoon pepper

4 ounces baby spinach leaves, about 4 cups

1 small head radicchio, about 12 ounces, torn into bite-size pieces, about 4 cups

2 heads endive, cut into 1/2"-wide slices, about 3 cups

1 red onion, thinly sliced, about 1 cup

In skillet over medium-high heat cook bacon until crisp, 7-8 minutes. Drain on paper towels. Cut into 1/2" pieces; set aside. Combine yogurt, lemon juice, mayonnaise, capers, mustard, Worcestershire, salt and pepper. In large serving bowl combine spinach, radicchio, endive and onion. Just before serving toss salad with dressing. Sprinkle with bacon. 6 servings

SPRING ASPARAGUS SOUP

1 baking potato, 8 ounces, peeled and diced

1 medium onion, chopped, 1 cup

1 rib celery, chopped, 1/2 cup

1 carrot, chopped, 1/2 cup

3 cups no fat chicken broth, 1-1/2 cans (14-1/2 ounces each)

1/2 teaspoon dried thyme

1 pound asparagus, trimmed, cut into 2" pieces

1 teaspoon salt

1/4 teaspoon pepper

1/4 cup packed fresh mint leaves

Fat-free sour cream, steamed asparagus pieces, optional

Coat medium pot with cooking spray; place over medium heat. Add potato, onion, celery and carrot; cook, stirring occasionally, until softened, about 10 minutes. Add broth and thyme; increase heat to medium-high. Cover; bring to a boil. Reduce heat to medium; cook 15 minutes. Add asparagus, salt and pepper; cook until asparagus is tender, about 10 minutes. Remove from heat; stir in mint. Transfer to blender in batches; puree. Serve garnished with sour cream and asparagus, if desired. Yield: 6 servings

STRAWBERRY BLUEBERRY ALMOND TART

1-1/2 cups butter, at room temperature

1-1/3 cups + 2 tablespoons sugar, divided

12 ounces almond paste

2 eggs

2 egg yolks

2 teaspoons vanilla extract

2 cups all-purpose flour

1/2 cup apricot preserves

1/2 cup blueberries

1 pint strawberries, cut into 1/4"-thick slices

3/4 cup heavy cream

Preheat oven to 350o. Butter and flour 13 x 9" baking pan. In bowl, with mixer at high speed, beat butter, 1-1/3 cup sugar and almond paste until smooth, 2-3 minutes. Reduce speed to low; beat in eggs, yolks and vanilla until just combined. Beat in flour until just combined. Spread in pan. Bake 35-40 minutes or until toothpick inserted into center comes out clean. Cool on rack 15 minutes. Remove from pan; cool completely on rack. In small pot, over medium heat, combine apricot preserves with 2 tablespoons water; cook, stirring frequently, until preserves melt, 1-2 minutes. Strain; brush over almond base. Beat cream with remaining sugar until soft peaks form. Spread over top of

tart. Arrange fruit over top of tart. Base can be made and frozen, wrapped well in foil and plastic, up to 1 week ahead. Assemble up to 2 hours ahead of using. 20 servings

SUMMER FRUIT PUDDING

1 envelope (1 ounce) unflavored gelatin

2 pints fresh strawberries, sliced, about 4 cups

1 container (6 ounces) raspberries, about 1-1/4 cups

1 container (6 ounces) blueberries, about 1-1/4 cups

6 tablespoons sugar

2 tablespoons Grand Marnier Liqueur or orange juice

12-13 slices firm white bread, crusts trimmed, divided

Whipped topping and fresh strawberries, raspberries and blueberries, optional

In a bowl, mix gelatin with 1/4 cup water; set aside. In large pot over medium heat, combine strawberries, raspberries, blueberries sugar and liqueur; bring to a boil. Reduce heat to low; simmer until just softened and syrupy, 4 minutes. Remove from heat. Stir 1/4 of fruit mixture into gelatin mixture; stir back into pot. Line 6-cup bowl or 8-cup measuring cup with plastic wrap. Arrange 2-3 bread slices in bottom of bowl,

cutting to fit. Set aside 3 bread slices. Cut remaining bread in half; brush both sides with

fruit syrup. Line sides of bowl with most of bread halves, overlapping slightly. Pour 1/2 of fruit mixture into bowl; top with remaining bread halves. Pour remaining fruit mixture over bread; cover with reserved whole slices, cutting to fit. Cover with plastic wrap; top with plate and heavy can. Refrigerate at least 8 hours to overnight. To unmold, remove can, plate and plastic wrap. Carefully invert onto plate; remove remaining wrap. Garnish with topping and fruit, if desired. Yield: 8 servings

TARRAGON PASTA SALAD

8 ounces bow-tie pasta -- cooked and drained

9 ounces tuna in water, canned -- drained and flaked

1/3 cup chopped red bell pepper

1/4 cup sliced green onions

3/4 cup mayonnaise

4 teaspoons minced fresh tarragon (or 1 tsp dried)

2 teaspoons lemon juice

1/2 teaspoon salt

1/4 teaspoon ground black pepper

In a large bowl, combine cooked pasta, tuna, red pepper, and green onions. In a small bowl, combine mayonnaise, tarragon, lemon juice, salt, and black pepper; mix well. Pour over salad and toss gently. Yield: 6 servings.

TERIYAKI GLAZED BEEF ROAST

1/2 cup bottled teriyaki sauce

2 tablespoons honey

2 tablespoons sesame seeds

1 tablespoon peanut oil

1 tablespoon vinegar, preferably red wine

2 teaspoon grated fresh ginger

2 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon pepper

2-1/2 pounds beef eye of round roast

2 large zucchini, about 1 pound, cut diagonally into 1/2"-thick slices, about 4 cups

2 large yellow squash, about 1 pound, cut diagonally into 1/2"-thick slices, about 4 cups

3 carrots, cut diagonally into 1/2"-thick slices, about 4 cups

1-1/2 teaspoon cornstarch

Preheat oven to 425o. In bowl combine teriyaki sauce, honey sesame seeds, oil, vinegar, ginger, garlic salt, and pepper. Add roast; turn to coat. Let stand 15 minutes. Transfer roast to shallow roasting pan. Set aside 1/2 cup marinade. Pour remaining marinade over roast; bake 25 minutes. Add next 3 ingredients to pan around roast;

cook 10 minutes. In pot over high heat bring reserved marinade to a boil. Reduce heat to low; whisk in cornstarch until smooth. Brush glaze over roast; stir vegtables. Cook until meat thermometer inserted into roast registers 140o, about 10 minutes. Let stand 10 minutes before slicing. Yield: 10 servings

 

THAI SHRIMP AND PASTA

1/2 pound long pasta shells, such as castellane, cooked

1 bag (1 pound) assorted frozen vegetables (such as snow peas, red pepper and

mushrooms), thawed

1 pound cooked shrimp

2 scallions, sliced

2-1/2 tablespoons chopped cilantro

2 tablespoons lime juice

1/2 cup low-fat Thai peanut sauce or dressing

Lime wedges and cilantro sprig optional

In large bowl combine cooked pasta, vegetables, shrimp, scallions, cilantro, lime juice and peanut sauce or dressing. Toss well to coat. Cover and chill 3 hours before serving.

 

TOSTADA ICE CREAM SUNDAES

6 (6") flour tortillas

2 tablespoons butter, melted

3 teaspoons sugar, divided

3 cups vanilla ice cream

2 cups assorted fruit, such as strawberries and

fresh pineapple pieces

6 tablespoons chocolate syrup

Preheat oven to 425o. On baking sheet heat tortillas in oven 2 at a time until slightly

softened, about 1 minute. Brush both sides with some of the butter; sprinkle one side of each with 1/2 teaspoon sugar. Gently press each tortilla, sugared side up, into ungreased ovenproof 6-ounce custard cup. Place on baking sheet; bake until tortillas begin to brown around the edges and become crisp, 10-12 minutes. Cool cups on rack, about 5 minutes. Remove tortilla shells from cups; cool completely on rack, about 10 minutes. (Can be made up to 2 days ahead and stored at room temperature on baking sheet, well covered with plastic wrap.) Just before serving fill each shell with 1/2 cup ice

cream; top with 1/3 cup fruit and 1 tablespoons chocolate syrup. Yield: 6 servings

TRIPLE CHOCOLATE MESS

1 package chocolate cake mix

16 ounces sour cream

4 ounces package instant chocolate pudding mix

6 ounces chocolate chips

3/4 cup vegetable oil

4 eggs

1 cup water

Spray crockpot (slow cooker) with nonstick spray. Mix all ingredients together and pour into crockpot. Cook on low for 6 to 8 hours. Makes an almost cake-like mess. Serve with ice cream or whipped topping. Yield: 8 servings.

TURKEY VEGETABLE SOUP

3 cups popped popcorn, cooled, about 2-1/2 tablespoons unpopped popcorn kernels

1 tablespoon dried basil

1 teaspoon salt

1/2 teaspoon pepper

1 pound skinless, boneless turkey cutlets

1 tablespoon butter or margarine

3 medium onions, halved, cut into 1/4"-thick slices

1 can (14 ounces) whole tomatoes with juice

3 cups no fat chicken broth, about 1-1/2 cans (14-1/2 ounces each)

1 cup milk

1 cup frozen corn

3 carrots, cut diagonally into 1/4"-thick slices

2 ribs celery, cut into 1/4"-thick slices

Additional popcorn, optional

In blender grind popcorn until fine powder forms; set aside. Combine basil, salt and pepper; rub over turkey cutlets. Coat pot with cooking spray; place over medium-high heat. Add turkey; cook until no longer pink inside, 5-6 minutes per side. Cut into bite-sized pieces; set aside. In same pot melt butter over medium- high heat. Add onions; cook until golden, 10 minutes. Reduce heat to low; stir in tomatoes with juice, breaking up tomatoes with juice, breaking up tomatoes with spoon. Stir in broth, milk, corn, carrots, celery and ground popcorn. Increase heat to high; bring to a boil. Reduce

heat to low; simmer until vegetables are almost tender, 10 minutes. Add turkey, 5 minutes. Garnish with popcorn, if desired. Yield: 8 servings

 

 

TURKEY WITH ASPARAGUS AND MUSHROOMS

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon pepper

12 ounces boneless, skinless turkey cutlets

1 tablespoon butter or margarine

2 large shallots, chopped, about 1/3 cup

2 cloves garlic, minced

1/2 cup no-fat chicken broth, divided

6 tablespoons Madeira wine, divided

8 ounces asparagus, cut into 2" pieces

6 ounces mushrooms, sliced, about 1 cup

In bowl combine oregano, thyme, salt and pepper; sprinkle evenly over both sides of

cutlets; set aside. In large nonstick skillet melt butter over medium heat. Add shallots and garlic; cook stirring occasionally, until golden brown, 5-6 minutes. Increase heat to medium-high. Add turkey; slowly add 1/4 cup broth and 3 tablespoons wine. Cook turkey about 5 minutes per side. Add asparagus, mushrooms and remaining broth and wine. Cover; cook until asparagus is tender and turkey is cooked through, about 5 minutes. Yield: 4 servings

WARM ROASTED TOMATO BARLEY SALAD

3/4 pound plum tomatoes, about 5, halved lengthwise

1-1/2 teaspoon + 3 tablespoons oil, preferably olive, divided

1/2 teaspoon salt, divided

1/4 teaspoon pepper, divided

1 cup uncooked quick-cooking barley*

1 orange

2 tablespoons vinegar, preferably white wine

1/2 cup thinly sliced fresh basil

Preheat oven to 425o. Line baking sheet with foil. Place tomatoes on foil cut-side up. Drizzle with 1-1/2 tsp oil; sprinkle with 1/4 tsp salt and 1/8 tsp pepper. Roast until softened, 25-30 minutes. Cut tomatoes in half lengthwise; reserve. Meanwhile, cook barley according to package directions. Grate 1/2 tsp zest from orange. Peel and section orange. In large serving bowl combine vinegar and zest with remaining salt and pepper. Slowly whisk in remaining oil until mixture thickens slightly; stir in basil. Add tomatoes, barley and orange sections; toss to combine. Serve warm. Yield: 4 servings

*Note: If you can't find quick-cooking barley near the rice pilaf mixes in your supermarket, use pearl barley and cook according to package directions. The recipe will take about 20 minutes longer.

 

ZESTY JALAPENO CORN MUFFINS

2 package (8-1/2 ounces each) corn muffin mix

4 scallions, finely chopped

1/4 cup chopped fresh cilantro

2 jalapeno peppers, seeded and minced

1 tablespoons grated lime zest

2 teaspoons ground cumin

4 ounces cream cheese, cut into small pieces

2/3 cup buttermilk

2 eggs

Preheat oven to 400o. Butter and flour 10 muffin cups. In large bowl combine muffin

mixes, scallions, cilantro, jalapenos, zest and cumin. With fork cut in cream cheese until only very small pieces remain. Lightly beat buttermilk with eggs; stir into dry mixtue until

just combined (batter will be lumpy). Let stand 5 minutes. Divide batter evenly among muffin cups. Bake 15-18 minutes. Divide batter evenly among muffin cups. Bake 15-18 minutes or until golden. Cool 5 minutes. Remove from pans; cool completely on wire rack. To make up to 1 week ahead, wrap cooled, baked muffins in foil; place in plastic food storage bags and freeze. Yield: 10 muffins

 

SHALOM FROM SPIKE & JAMIE



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