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

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Recipes from Spike & Jamie

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Contents Disk 26

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).


























































































5 Oz. Sweetened condensed milk

1 tsp. Vanilla extract

2 Cups Powdered sugar

14 Ounces Premium shredded coconut - OR flaked coconut

1 Cup dry roasted almonds, chopped

24 Ounces Milk chocolate chips OR pastel colored candy bark

1 ounce paraffin wax (used for sealing jelly jars)

Blend the condensed milk and vanilla. Add the powdered sugar to the above mixture a little at a time, stirring until smooth. Stir in the coconut and nuts. The mixture should be firm. Roll spoonfuls of the mixture into small balls. Place on a waxed paper lined cookie sheet. Chill in the refrigerator until firm. In a double boiler over hot, not boiling water, melt the wax and chocolate or pastel candy bark, stirring often. You may also use a microwave. Remove the coconut balls from the refrigerator. Set each coconut ball onto a fork and dip it into the chocolate. Tap the fork against the side of the pan or bowl to remove any excess chocolate. Air dry at room temperature on waxed paper for several hours. You may speed up the process by putting in the refrigerator for 30 minutes.


and spring vegetables

3 tablespoons olive oil

2 small leeks, white and tender green parts, well washed and thinly sliced

2 cloves garlic, minced

2 teaspoons finely chopped, peeled fresh ginger

1 red pepper, trimmed, seeded and julienned

8 ounces sugar snap peas, strings removed

1/2 cup chicken broth or clam broth

1/2 teaspoon salt

1 1/2 pounds sea scallops (or small bay scallops), rinsed in cold water and patted dry

Flour, for dredging scallops

1 tablespoon cold unsalted butter, cut up

2 tablespoons snipped fresh chives

In a 10-inch covered saute pan, heat 1 tablespoon oil over medium heat. Add leeks, garlic and ginger, and cook, stirring frequently, until leeks are tender, about 7 minutes. Add red pepper and sugar snap peas and cook until vegetables are crisp-tender, about 3 minutes. Add broth and salt, and bring to a boil; remove from heat. Meanwhile, in a separate 14-inch non-stick skillet, heat remaining 2 tablespoons oil over medium-high heat. Dredge scallops in flour, shaking off excess, and saute, turning scallops over as they color, until golden brown and cooked through, about 2 minutes. Add scallops to vegetable mixture and swirl to combine. Remove pan from heat and swirl in butter until it has melted. Add chives and serve.


6 slices bacon -- diced

2 medium onions -- finely chopped

2 potatoes -- peeled and cut into 1/2-inch dice

3 large apples -- Granny Smith, peeled and cored, cut into 1/2-inch dice

4 cups chicken broth

1/4 teaspoon ground black pepper

1 cup light cream

1/4 cup green onion -- tops, sliced thinly

Gently cook bacon in medium saucepan over medium heat until browned and crispy. Remove with slotted spoon to paper towels to drain. Add onion to saucepan. Cook 2 minutes, scraping up browned bits from bottom with wooden spoon. Add potatoes. Cook, stirring occasionally, 5 minutes. Meanwhile, pare and core apples. Cut into 1/2-inch dice. Drain excess fat from saucepan; discard. Add apple and chicken broth to saucepan. Bring to boiling. Season with black pepper. Lower heat and simmer 25 minutes or until potato and apple are very soft. Stir several times with a whisk to puree some of the apple and potato, but still leaving the soup very chunky. Add cream. Gently

heat. Reheat bacon bits in a small skillet. To serve, ladle chowder into soup bowls. Sprinkle each serving with the bacon bits and green onion. Yield: 6 servings.



1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 cup shortening

3/4 cup white sugar

2 eggs

1 cup rolled oats

1 cup apples, peeled and diced

1 cup chopped walnuts

Preheat oven to 350 degrees F. Combine the flour, baking powder, cinnamon, nutmeg, and salt. In a large bowl, cream the shortening and sugar. Beat in the eggs until well blended. Slowly add in the dry ingredients and mix well. Fold in the walnuts, oats and apples. Drop by spoonfuls about 2 inches apart and bake for 12 to 15 minutes. Let cool on wire racks. Makes 3 dozen






4 ounces fresh or dry angel hair pasta

1 1/2 teaspoons olive oil, divided use

1 large boneless, skinless chicken breast half

Freshly ground black pepper

2 tablespoons finely chopped onion

1 teaspoon minced garlic

1/2 cup finely chopped sweet red bell pepper

1/2 cup peeled, seeded and chopped tomato

1 tablespoon chopped sun-dried tomatoes, softened in warm water and drained

1/2 cup canned quartered artichoke hearts, drained

2 tablespoons sliced black olives

1 cup no-fat chicken broth

1 teaspoon cornstarch

1 teaspoon dry basil

2 tablespoons cream

Cook pasta according to package directions, drain and keep warm. Meanwhile, remove all visible fat from chicken and cut into 1/2-inch dice. Heat 1 teaspoon olive oil in large, heavy non-stick skillet, add chicken, sprinkle with freshly ground black pepper and sauté about 2 minutes, or until no longer pink. Remove from pan and set aside.

Add remaining 1/2 teaspoon olive oil to pan; stir in onion, garlic and sweet red pepper and sauté 1 minute or until onion is slightly soft but not brown. Add fresh and sun-dried tomatoes and cook another minute. Stir in artichoke hearts and sliced black olives.

Combine chicken broth and cornstarch and stir well; add to pan with reserved chicken and basil and heat just to boiling. Reduce heat slightly and cook until slightly thickened and bubbly. Heat cream in microwave on high power about 20 seconds, or until hot; stir into chicken mixture and heat through. Serve at once over cooked pasta.


oven-roasted morel mushrooms

3 cups chicken stock or lightly salted water

3/4 teaspoon extra-virgin olive oil

1/4 white onion, minced

1 cup plus 2 tablespoons Arborio rice

3/4 cup dry white wine

8 asparagus spears, peeled (save peels and stem ends), tied in bundle, blanched till

tender and cut into small slices

1/2 pound morel mushrooms or any other seasonal mushrooms

4 garlic cloves, crushed

3 sprigs thyme


2 1/2 tablespoons butter, divided use

2 1/2 cups water

1 1/2 cups finely grated Parmigiano-Reggiano

1 tablespoon chopped parsley

Fresh ground black pepper to taste

To make rice: In a saucepan bring stock to boil. In 10- to 12-inch flat-bottom pot, sweat

onions in olive oil over low heat (do not allow them to color) for about 3 minutes. Add rice and stir into onions and olive oil. Toast rice while stirring constantly for about 4 to 5 minutes or until rice begins to make a swooshing noise in the pan as you stir. Add white wine and stir constantly until all the wine and its aroma have evaporated from the pan, about 7 minutes on low heat. Stirring lightly, cover rice with boiling stock, boil for 3 minutes and then strain through a fine-mesh sieve. Transfer rice to a paper-lined tray, smooth out and let cool. (This can be done the morning of the day needed.)

To make mushrooms: Preheat oven to 350 degrees. Clean morels. In large bowl, toss morels, crushed garlic, thyme, pinch of salt and butter. Transfer to a 2-inch deep pan, cover with foil. Roast in oven for 20-25 minutes until tender. Remove foil and let cool. Chop mushrooms into uniform, small pieces (but do not mince them). Strain and reserve extracted juices in pan. (This step can also be done in advance.)

To prepare asparagus stock: In 2-quart saucepan, combine water, reserved asparagus stems and peelings. Bring to boil and let simmer 10 minutes. Strain and chill. (May be done in advance.)

To prepare and serve risotto: Combine mushroom juice, asparagus and chopped mushrooms in saute pan and warm slowly. Bring asparagus stock to boil. In 10-inch saute pan, add rice, then hot stock, and cook on medium heat. Stir constantly with a wooden spoon in a clockwise motion for about 5 minutes. Stir in 2 tablespoons butter. Then add asparagus and mushroom mixture and 1 tablespoon mushroom juice. Add cheese and parsley and stir until well blended. The rice should be loose but still emulsified. Divide risotto among 4 dinner plates. The rice should cover surface of plate in a flat, smooth fashion representing the ``all'onda'' or wavy style.


2 pounds flounder fillets

1 10 3/4 oz can cream of celery soup -- undiluted

1/4 cup butter or margarine -- melted

3 tablespoons green pepper -- finely chopped

2 tablespoons lemon juice


Arrange fillets in a lightly greased 12- x 8- x 2-inch baking dish. Combine soup, butter, green pepper, and lemon juice; pour over fish. Sprinkle with paprika. Bake, uncovered, at 350 degrees F. about 20 minutes or until fish flakes easily with a fork. Place fish under broiler 2 to 3 minutes or until lightly browned. Yield: 6 servings.


1 9-pound boneless ham

1 pound light brown sugar

2 bottles extra-dry champagne

3 tablespoons honey

1 1/2 teaspoons ground ginger

1 1/2 teaspoons dry mustard

(optional: canned pineapple slices or spiced apples)

Score ham and place on rack in baking pan. Cover top with 1 cup brown sugar and pour over 1 bottle champagne. Bake at 325 degrees for 2 hours. Combine remaining bottle champagne, remaining brown sugar, honey, ginger and mustard and bring to rolling boil in saucepan. Lower heat and simmer while basting ham every 15 minutes until done. Garnish with pineapple slices and spiced apples, if desired.


8 beaten eggs

1 cup ricotta cheese

1/2 cup milk

1/2 teaspoon dried basil, crushed

1/4 teaspoon salt

1/4 teaspoon fennel seed, crushed

1/4 teaspoon pepper

1 10-ounce package frozen chopped spinach, thawed and well drained

1 cup chopped tomatoes

1 cup shredded mozzarella cheese (4 ounces)

1/2 cup thinly sliced green onion

1/2 cup diced salami

In a large mixing bowl combine eggs and ricotta cheese; beat just until combined. Stir in milk, basil, salt, fennel seed, and pepper. Fold in spinach, tomatoes, mozzarella, green onion, and salami. Spread evenly in a greased 3-quart rectangular baking dish.

Bake in a 325 degree F. oven for 30 to 35 minutes or until a knife inserted near center comes out clean. Let stand for 10 minutes before serving. Servings: 6 to 8


1/2 cup Honey Mustard

6 Pork Chops -- 1/4 lb. ea./boneless

Non-Stick Cooking Spray

3 cups Long-Grain Brown Rice -- cooked

Preheat oven to 425 degrees F. Spray 9x13 pan with non-stick cooking spray,

and lay pork chops in pan. Spread honey mustard over tops of pork chops.

Cover pan with aluminum foil, and bake 20-25 minutes or until pork chops are

no longer pink inside. Serve hot with rice on the side.

For freezing: Label and freeze covered, prepared pork chops (as directed

above) for up to 6 months. To cook, thaw overnight in refrigerator and bake

as directed above.



For preserved lemon:

1/2 cup sugar

1/2 cup salt

Rind of 1 lemon, cut into 4 large pieces

1 cup water

1 cup sugar

For artichokes:

2 large artichokes

4 cups water

1 cup white wine

2 tablespoons extra-virgin olive oil

2 lemons, cut in halves

2 sprigs thyme

2 bay leaves

4 garlic cloves

1 teaspoon whole black peppercorns

1/2 onion, diced

1 carrot, diced

4 tablespoons extra-virgin olive oil

For ricotta torte:

2 leaves Swiss chard, stems removed, blanched, drained, dried and chopped fine

8 ounces ricotta cheese

1 whole egg

1 tablespoon chopped parsley

2 tablespoons Parmigiano-Reggiano cheese, grated

Salt and pepper to taste

For garnish:

1 Roma tomato, peeled, seeded and chopped

1/4 bunch basil, chopped

To make preserved lemon: Mix sugar and salt. Macerate rind in sugar/salt mix for 24 hours. Make simple syrup by combining water and sugar in saucepan. Cook over low heat until sugar dissolves, then bring to a boil and boil for about a minute. Rinse rind and poach in simple syrup till tender. Remove to a plate and let cool. Reserve for later use.

To prepare artichokes: Clean artichokes by holding them with stems facing you and leaves pointed outward. Begin removing outer leaves by pulling them back toward you while pressing down with your thumb on the very base of the leaf. They should snap off, leaving the meaty end intact. Continue to do this until you reach the very pale and tender interior. Cut remaining tops off to about 1/2 inch from base. With metal spoon, scoop out ``hair'' and prickly purple leaves until top of heart is visible and clean. Trim off any dark green, tough fibers around outside of artichoke. Trim stems of outer tough layer but leave as much of stem intact as possible. Cut in half. Place artichokes in water with wine, olive oil and lemon halves. (Let artichokes soak in mixture for a few minutes or at most overnight.)

Make an herb sachet with the thyme, bay leaves, garlic and peppercorns wrapped in cheesecloth. In a 2-quart Dutch oven, sweat onions, carrot and sachet in olive oil for about 3 minutes. Add artichokes and saute about 3 more minutes. Discard lemons from artichoke soaking water and add liquid to pan to cover artichokes completely. (Add more water to cover if necessary.) Cover top of liquid with a circle of parchment paper, and on medium heat simmer till tender, about 1 1/2 hours.

To prepare ricotta torte: Preheat oven to 300 degrees. Combine all ricotta torte ingredients, mixing until well blended. Divide mixture among 4 disposable, 4-ounce foil cups and cook in oven in a water bath for 25 minutes.

To serve: Divide artichoke halves among 4 rimmed soup bowls. Put some of the warm cooking liquid and all of the carrots and onion in a smaller pan and add tomato, basil and preserved lemon to warm to same temperature. Divide mixture among the 4 bowls, spooning it around artichoke halves. Turn ricotta tortes out of foil cups and place on the top of or to the side of artichoke halves (whichever you prefer). Serve warm.


Mix #1 - large bowl:

1 cup flour

1 1/4 cup oats

3 tsp baking powder

1/2 tsp salt

1/4 tsp cinnamon

Mix #2 - medium bowl:

1/3 cup oil

1/2 cup sugar

1/2 cup brown sugar

2 eggs, beaten

2 bananas, mashed

mix #2 into mix #1. Mix until all ingredients are moist. Bake 20 minutes at 400° in greased or papered tins.


(Yes this really is the name of it. Probably a misnomer, but, to each his/her own.)


1 1/2 cups flour

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

3/4 cup chopped nuts

Mix together all ingredients listed above. Pat this into 9x13 inch pan and bake 1/2 hour at 350 degrees. Let cool completely!

Mix together:

1- 8 oz. pkg. cream cheese

1 cup powdered sugar

1/2 - 16 oz carton Cool Whip

Spread this over cooled crust.

Mix together:

4 1/2 cups milk (I use 2%)

3 small (3.4 oz.) boxes of any flavor Instant Pudding (milk chocolate is good)

Spread this over top of above mixture. Then spread the other 1/2 of the Cool Whip on top of this. Sprinkle with a few chopped nuts. Refrigerate at least a couple hours to let set up. Keep refrigerated.


Makes about 14 Candies

10 oz. Semi-sweet Chocolate, White Chocolate, or Peanut Butter Chips

1 Tbs. solid Vegetable Shortening

1 large package Thin Chow Mein Noodles

1 bag Jelly Beans or Peanut-Coated Candies

Melt the candy base of your choice in a double boiler over moderate heat. Add the shortening when the chocolate, white chocolate, or peanut butter chips are entirely melted; stir to blend. Add the chow mein noodles to the melted candy, and toss to thoroughly blend the mixture. Try to avoid breaking the noodles as you blend.

Working quickly, drop about a tablespoon of the candy-and-noodle mixture onto wax paper in the form of a bird's nest. Immediately place three jelly beans or one peanut-coated candy in the center of each nest as you go. (It helps to have two people working quickly before the candy begins to set, so get the kids involved in filling the nests.)

Let the candies cool completely before storing in an airtight container, with wax paper between each layer. Tip: We doubled our batch to prepare enough peanut butter nests for our Easter gathering. In order to keep the candy soft while we worked to shape

the nests, we prepared the mixture in a metal bowl and placed it over the pot of steamy warm water used to melt the candy while we worked. We simply stirred from the bottom of the bowl to keep the mixture soft while we assembled the bird's nests. You may want to do the same if you double your candy-making efforts.


(Mexican Bread Pudding)

Capirotada is one of Mexico's most-popular Lenten dishes. This dessert has many variations, but all of them contain cheese and fruit. This recipe uses walnuts, but in Mexico, peanuts, pine nuts or almonds are often used. Apples, prunes or other dried fruit can be used with or without the raisins.

It is important that the bread be completely dry. Slice, cube and dry sweet French bread in a shallow baking pan in a slow oven, being careful not to toast it.

4 cups brown sugar

2 whole cloves

2 pieces stick cinnamon, each about 2 inches long

1/4 pound butter

2 quarts boiling water

2 loaves sweet French bread, oven dried and cubed

2 cups walnuts, chopped

2 cups raisins, rinsed in hot water and drained

1/2 pound Monterey Jack cheese, grated

1/2 pound longhorn cheese, grated

Add the brown sugar, cloves, cinnamon sticks and butter to the boiling water and allow to simmer until a light syrup forms. Remove the cloves and cinnamon sticks. In a large, buttered baking dish, layer the dry bread cubes, walnuts, raisins and mixed grated cheeses until all the ingredients are used. Now spoon the hot syrup evenly over the bread mixture. Bake in a preheated oven at 350 degrees for 30 minutes. Serve either hot or cold.


1 pound frozen yeast bread dough -- thawed

1/2 cup firmly packed brown sugar

1/4 cup butter or margarine -- melted

1 3-3/4 oz package vanilla instant pudding mix

2 tablespoons milk

1/4 teaspoon ground cinnamon

Melted butter or margarine

Cut bread dough into 1/2-inch pieces. Arrange half of pieces in a greased 9-inch square baking pan. Combine next 5 ingredients; mix well. Spoon over dough. Top with remaining dough pieces. Brush dough with melted butter. Cover; let rise in a warm place, free from drafts, 1 hour or until dough has doubled in bulk. Bake at 350 degrees F. for 25 minutes. Serve immediately. Yield: 9 servings.


1 package Betty Crocker(r) SuperMoist French vanilla cake mix

1/2 cup butter or margarine -- softened

2 cups pecan halves

2/3 cup butter or margarine

1/2 cup packed brown sugar

1 6 ounce package semisweet chocolate chips (1 cup)

Heat oven to 350º. Mix cake mix (dry) and 1/2 cup butter in medium bowl, using pastry blender or crisscrossing 2 knives, until crumbly. Press firmly in bottom of ungreased rectangular pan, 13 × 9 × 2 inches. Bake 8 to 10 minutes or until light brown. Sprinkle pecan halves evenly over baked layer. Heat 2/3 cup butter and the brown sugar to boiling in 2-quart saucepan over medium heat, stirring occasionally; boil and stir 1 minute. Spoon mixture evenly over pecans. Bake about 20 minutes or until bubbly and

light brown. Sprinkle chocolate chips over warm bars; cool. Cut into 8 rows by 4 rows.


3/4 cup margarine -- softened

2/3 cup sugar

1/2 cup firmly packed brown sugar

1/2 cup frozen egg substitute

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsweetened cocoa

3/4 cup miniature chocolate chips

Beat softened margarine at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add egg substitute, 1/4 cup at a time, beating well after each addition. Combine flour, baking soda, salt, and cocoa. Add to margarine mixture, stirring just until blended. Stir in miniature chocolate chips. Drop cookie dough by level tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake at 375 degrees F. for 6 minutes. Remove from cookie sheets and let cool on wire racks. Yield: about

4 dozen (about 24 servings).


1/2 lb butter

1 lb confectioners sugar

1 lb flaked coconut

1/2 cup (7 oz) sweetened condensed milk

1 cup chopped walnuts (or replace with more coconut)

1 tsp vanilla


1 pkg (12 oz) semi-sweet chocolate chips or pastel colored candy bark

1 ounce paraffin wax (used for sealing jelly jars)

Cream together butter and sugar. Add coconut, milk, walnuts and vanilla. Chill until slightly firm. Roll into walnut size balls. Insert toothpick in each ball, and place in freezer on cookie sheets. Melt wax and chocolate chips or pastel candy bark in microwave for about 1 minute. Using toothpicks as handles, dip frozen balls into candy and place on waxed paper lined cookie sheets. Chill until firm.


3/4 cup mashed potatoes

1 pound powdered sugar

1 pound macaroon coconut

1/2 tsp. almond extract

Combine all ingredients. Roll into balls using powdered sugar to roll. Chill in refrigerator for one hour. Dip in melted chocolate or pastel colored candy bark.


1 cup butter -- softened

3 cups sugar

6 eggs

3 cups all-purpose flour

1/4 teaspoon soda

1/4 teaspoon salt

8 ounces sour cream

1 cup shredded coconut meat

1 teaspoon vanilla extract

1 teaspoon coconut extract

Cream butter; gradually add sugar, beating until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, soda, and salt; mix well. Add to creamed mixture alternately with sour cream, beginning and ending with the flour mixture. Stir in coconut and flavorings. Pour batter into a greased and floured 10-inch tube pan. Bake at 350 degrees F. for 1 hour and 10 to 15 minutes or until a wooden pick

inserted in center comes out clean. Cool in pan 10 to 15 minutes; remove from pan and cool completely. Yield: 12 servings.


1 (6-ounce) bag Nestle's butterscotch chips

1/2 cup peanut butter

4 cups Rice Krispies cereal

1 tablespoon water

1 (6-ounce) bag Nestle's semi-sweet chocolate chips

1/2 cup powdered sugar

2 tablespoons butter or margarine, softened

In a heavy saucepan over very low heat, melt butterscotch chips with the peanut butter, stirring until well-blended. Remove from heat. Add Rice Krispies and stir until well-coated with butterscotch mixture. Press half of cereal mixture into a buttered 8- by 8-inch pan. Chill while preparing fudge mixture. Set remaining cereal mixture aside.

Combine water, chocolate chips, sugar, and butter in top of double boiler. Place over hot water and stir until chocolate melts and mixture is well-blended. Spread over chilled cereal mixture. Spread remaining cereal mixture evenly over top. Press gently. Chill. Remove from refrigerator about 10 minutes before cutting into squares.


3/4 cup finely crushed vanilla wafers (about 20 wafers)

1/2 cup chopped almonds

3 Tbsp. butter, melted

Pastry for single crust pie

2 eggs

1 Tbsp. lemon juice

1/4 cup sugar

3 - 16 or 17 oz. cans sliced peaches, drained and coarsely chopped

Mix crushed wafers, almonds and butter; set aside. Line the bottom of a pastry-lined 9 inch pie plate with a double thickness of foil. (To hold down the pastry while baking). Bake in a 450 degree oven for 5 minutes. Remove foil. Bake 5 minutes more. Meanwhile, beat together eggs and lemon juice; stir in sugar. Fold fruit into egg mixture. Transfer fruit mixture to the partially baked pastry shell. Sprinkle with a little sugar. Sprinkle with a wafer mixture; cover edge with foil. Reduce oven temperature to 375

degrees. Bake 20 minutes. Remove foil; bake for 15 to 20 minutes more

or till set. Cool on a wire rack. Cover and chill to store.






1/2 cup mayonnaise

1 1/2 teaspoons curry powder

1 teaspoon pepper sauce

1 teaspoon sugar

5 hard-boiled eggs, peeled and sliced

1 large red apple, cored and chopped

1/2 cup sliced celery

3 tablespoons minced green onion

3 tablespoons raisins

Salt and pepper to taste

Lettuce greens

In a medium bowl, stir together mayonnaise, curry powder, pepper sauce and sugar. Add eggs, apple, celery, green onion and raisins. Toss to coat well. Season with salt and pepper. Cover and refrigerate until ready to serve on a bed of greens. Serves 4.


1/2 cup old fashioned oats

1/4 cup quick-cooking oats

1/8 cup raisins

1/8 cup blueberries, fresh or frozen

1/2 teaspoon salt

1- 2 tablespoons brown sugar

3/4 to 1-1/4 cups water*

Milk to taste

Put everything except blueberries in a pan. Cook over medium heat until boiling, stirring

occasionally. Reduce heat to low and cook 6-8 minutes, until oats are creamy and raisins are plump. Add blueberries and cook until berries are warm. Serve with milk.

*Add water according to how thick you like your oatmeal to be.


2 pkgs. dry yeast

1/2 cup warm water

1/2 cup butter

3/4 cup milk

1/2 cup sugar

2 eggs, lightly beaten

1 1/2 tsp. salt

5 cups all-purpose flour

6 soft-boiled, dyed eggs

1 egg

1 tsp. water

In a large mixing bowl, dissolve the yeast in the warm water. Meanwhile, melt the butter in a saucepan, add the milk and heat until just warm. Pour the mixture into the bowl with the yeast. Add the sugar, eggs and salt, and stir well. Mix in the flour, one cup at a time, until a soft dough is formed. Turn the dough onto a floured surface, adding flour if the dough is too sticky to handle. Knead until it becomes elastic. Place it in a lightly oiled bowl, cover, and set in a warm, draft-free area until doubled in size (about 1 hour). Punch down the dough. Divide it into three equal parts and roll each piece into a 20-inch-long strand. Lay the strands side by side and gently braid them. (to avoid tearing the dough, braid from the middle out to an end; repeat with the other side.) Place the woven dough in a wreath shape on a greased cookie sheet, tucking the ends under. Sink the eggs into the dough. Cover and let rise until double in size. Beat 1 egg with 1 teaspoon water and brush the wash over the dough. Bake in a preheated 350-degree oven for 25 minutes or until golden brown. (Use non-toxic die when coloring the eggs)


4 tablespoons butter

3 tablespoons flour

1 cup milk

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

Dash cayenne

3 egg yolks

3/4 cup Gruyere cheese -- shredded

1/4 cup Parmesan cheese -- grated

4 egg whites

Preheat oven to 400 degrees F. In a heavy medium saucepan, melt 3 tablespoons butter over medium heat. Add the flour and cook, stirring, 1 to 2 minutes without allowing the mixture to brown. Gradually whisk in the milk and bring to a boil, whisking until smooth and thickened, about 1 minute. Mix in the salt, nutmeg, and cayenne. Remove from heat. One at a time, beat in the egg yolks, whisking until completely blended. Add the Gruyere and Parmesan cheese to the hot sauce, stirring until melted and smooth. In a clean bowl, beat the egg whites until stiff but not dry. Dollop a big

spoonful of the egg whites onto the warm cheese base. Stir to mix in and lighten the base. Gently fold in the rest of the beaten egg whites, being careful not to deflate the mixture. If in doubt, under blend rather than over mix. If your nonstick frying pan does not have a metal handle, wrap the handle in several thicknesses of aluminum foil, shiny side out. Melt the remaining butter in the pan over medium heat, swirling to coat the bottom and sides. Scrape the soufflé into the pan and cover tightly with a lid. Cook for 2 minutes. Reduce the heat to medium low and cook 5 minutes longer without peeking. After the full seven minutes, check the soufflé. It should be risen and firm around the sides but still soft in the center. Transfer the pan to the preheated oven. Bake for 5 to 7 minutes, or until the soufflé is puffed and just set. Serve at once. Either serve from the pan, cutting the soufflé into wedges and presenting them browned side up, or invert onto a large round platter. Yield: 4 servings.


Mild-tasting red snapper, rockfish, and whitefish are low in fat and have a firm texture, making them perfect for this delicate-flavored dish.

1 pound fresh or frozen skinless fish fillets (3/4 inch thick)

1/4 cup fine dry bread crumbs

2 teaspoons snipped fresh dill or 1/2 teaspoon dried dillweed

1/4 teaspoon dried tarragon, crushed

1/4 teaspoon lemon-pepper seasoning

1/2 cup shredded cheddar cheese (2 ounces)

Thaw fish, if frozen. Cut fish fillets into 4 serving-size portions. Rinse fish; pat dry with paper towels. Place fish fillets in a shallow baking dish; set aside.

In a small bowl combine bread crumbs, dill, tarragon, and lemon-pepper seasoning. Stir well. Spoon bread crumb mixture over fish. Bake, uncovered, in a 400 degree F. oven for 20 to 25 minutes or until fish flakes easily with a fork. Sprinkle with cheese; bake for 3 to 5 minutes more or till cheese melts.


2 to 4 pounds of any kind of beans (a mixture of many kinds of beans, peas,

and lentils is wonderful)

Water for soaking

1 to 2 tablespoons butter

1 to 2 onions, chopped

1 to 2 carrots, sliced

1 bay leaf, crushed

4 to 6 sprigs of parsley, chopped

Sage - generous pinch

Thyme - generous pinch

4 to 6 cloves of garlic, chopped


2 to 4 cans (10-3/4 ounces each) chicken or beef broth

Water - 2 quarts for each pound of beans

musty sherry

Soak beans in a large pot of water overnight. Drain and rinse.

Use the smaller number of ingredients for 2 pounds of beans and the larger

number for 4 pounds of beans. In a large skillet, at medium-low heat, cook together butter, onions, carrots, and garlic until veggies are softened and onions are golden. Do NOT allow them to brown. Into the large pot of beans add the cooked vegetables, all the remaining ingredients and the amount of water necessary for the amount of beans used. Bring to boiling. Reduce heat. Cook at least 4 hours over low heat. Remove

Bay Leaf before serving. Splash each serving with a musty sherry, if desired.

*Note: Any kind of meat can be added to this soup. Leftover roasted chicken, bacon, Spam, ham, hot dogs, roast beef, sausages, ham hocks whatever you have on hand - and as much as you wish to add.


1 pound green beans

1/2 cup water

1/4 cup finely chopped onion

1/4 teaspoon salt

1/4 teaspoon lemon pepper

1/2 cup shredded Gruyere (or Swiss) cheese

Wash beans, trim ends, and remove strings. Combine beans, water, onion, salt, and lemon pepper seasoning in a 1-1/2 quart casserole. Cover with heavy-duty plastic wrap and vent. Microwave at HIGH 5 to 6 minutes or until crisp-tender, stirring after 4 minutes (microwave oven times may vary). Sprinkle with Gruyere cheese and serve immediately. Yield: 4 servings.


6 ounces country ham -- sliced thin

12 eggs, hard-boiled

1 avocado -- peeled and mashed

2 tablespoons finely chopped onion

1 clove garlic -- minced

2 tablespoons mayonnaise

2 tablespoons lime juice

1 teaspoon hot sauce

1 tomato -- peeled, seeded, finely chopped

Cook ham in nonstick skillet over medium heat 5 minutes or until lightly browned; turning once. Drain and finely chop. Cut eggs in half length-wise and carefully remove yolk. Mash yolks with a fork; add avocado and next 5 ingredients, stirring well. Fold in tomato and spoon into egg whites. Top with ham. Yield: 2 dozen (12 servings).






5 cups Potatoes -- cooked & shredded

12 strips Bacon -- raw

1/2 cup Milk

1/3 cup Onion -- chopped

1/2 teaspoon Salt

1/4 teaspoon Black Pepper

1/4 teaspoon Garlic Powder

1 tablespoon Butter or Margarine

1/2 teaspoon Paprika


2 cups Cheddar Cheese -- shredded

In a large bowl, mix all ingredients except bacon. Toss to mix well. In a 9 x 13 inch baking pan, arrange bacon strips to cover bottom of pan. Turn potato mixture into pan on top of bacon strips. Top with shredded cheese. Cover baking pan, and bake at 350 degrees for 25 - 30 minutes. This dish can be served as a side dish, or for breakfast.


Poly-Whipped Topping

1 teaspoon gelatin

2 teaspoons cold water

3 tablespoons boiling water

1/2 cup ice water

1/2 cup nonfat dry milk

3 tablespoons sugar

3 tablespoons oil

Chill a small mixing bowl. Soften gelatin with 2 teaspoons cold water, then add boiling water, stirring until gelatin is completely dissolved. Cool until tepid. Place ice water and nonfat dry milk in the chilled bowl. Beat at high speed until mixture forms stiff peaks. Add sugar, still beating, then oil and gelatin. Place in freezer about 15 minutes then transfer to refrigerator until ready for use. Stir before using to retain creamy texture. Makes 2 cups.



2 tsp. Olive Oil

1 tsp. Cumin Seeds

3 lb. fresh Carrots, peeled and cut into half-inch-thick diagonal slices

1 tsp. Salt

Pinch of Cayenne Pepper

3/4 cup Water

2 Tbs. Honey

1/4 cup Currants or Raisins

Warm the olive oil in a large, deep sauté pan or skillet over medium heat. Add the cumin seeds and sauté, stirring frequently, until fragrant (about 30 seconds).

Add the carrots, salt, and cayenne pepper. Sauté the carrots for about 3 to 5 minutes. Reduce the heat to low and cook until the carrots begin to soften, usually about

5 minutes more. Add the water and honey to the pan and bring the mixture to a boil. Reduce the heat to low; cover and simmer for about 10 minutes.

Add the currants or raisins, and increase the heat to medium-high. Cook, uncovered, until the carrots are glazed and tender, about 10 to 15 minutes. Serve warm.


2 cups Water -- very warm

3 cups Flour -- (more or less)

2 packages Active Dry Yeast

1 Tablespoon Sugar

2 cups Whole Wheat Flour

1 cup Oats -- (not quick)

1/4 cup Butter or Margarine

1/4 cup Honey

2 teaspoons Salt

1 cup Sunflower Seeds -- unsalted

In a large mixing bowl, combine water, 2 cups flour, yeast and sugar. Beat on low speed for three minutes. Cover and let rise in a warm place until doubled- about 30 minutes. Mixture will be spongy. Stir in whole wheat flour, oats, butter, honey and salt. Mix well. Stir in sunflower seeds and remaining flour, until ready to turn onto floured surface and knead. Knead until smooth and elastic, for about 5-8 minutes. Shape into a ball and

place inside a greased bowl. Turn once to coat top, and cover with a cloth. Let rise in a warm place until doubled, about 30 minutes. Punch down and divide in half. Cover and let rise another ten minutes. Shape into two loaves, and place into two greased bread pans. Cover and let rise until doubled- about 30 minutes. Bake at 375 degrees F for 20 minutes. Cover with foil, and bake an additional 15 minutes. Remove from pans and cool on wire racks.


1/4 cup water, lukewarm

1/2 cup granulated sugar

1 package active dry yeast [1 tablespoon]

3 & 1/2 cups all-purpose flour

2 tablespoons cinnamon

1 teaspoon nutmeg

1/2 teaspoon salt

1/4 teaspoon ground cloves

3/4 cup milk, warm

1/4 cup butter, melted

1 egg + 1 egg yolk

1/2 cup currants

1/4 cup mixed candied peel, chopped


2 tablespoons granulated sugar

2 tablespoons water


1/2 cup confectioners sugar

2 teaspoons water

In measuring jug combine warm water with 1 tablespoon of the sugar; sprinkle yeast over top. Let stand for 10 minutes or until frothy. Meanwhile, in large bowl, blend together remaining sugar, flour, cinnamon, nutmeg, salt and cloves; make a well in center. In small bowl, whisk together milk, butter, egg and egg yolk; pour into well. Pour in yeast mixture. Using wooden spoon, stir until soft dough forms. Turn out onto lightly floured surface; knead for 8 minutes or until smooth and elastic. Place in greased

bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place for 1 hour or until doubled in bulk. Punch down; turn out onto floured surface; knead in currants and peel. Shape into 12-inch log; cut into 9 even pieces. Stretch, tuck and pinch sides of dough all around to meet underneath. Using cupped hand, roll into seamless ball. Place 2 inches apart on greased baking sheet. Cover and let rise for 35 minutes or until

impression remains when dough is poked. Bake buns in 400°F (200°C) oven for

about 16 minutes or until golden brown.


In saucepan, stir sugar with water over medium heat until dissolved. Brush over buns. Let cool.


Stir together icing sugar and water. Using piping bag fitted with round tip, pipe cross on top of each cooled bun.


Bread Machine Hot Cross Loaf: Reduce flour to 3 & 1/2 cups. To baking pan, add (in order) water, milk, butter, sugar, eggs, salt, flour, cinnamon, nutmeg, cloves and yeast. Choose "sweet dough" setting; after first kneading (see machine instructions for time), add currants and peel.

Tip: To make 18 buns by hand, increase the yeast to 4 teaspoons and double the other ingredients.


2 cups Flour

1 1/3 cups Sugar

1 teaspoon Baking Soda

3/4 teaspoon Salt

1 teaspoon Cinnamon

2/3 cup Pecans -- chopped

In a large bowl, mix flour, baking soda, salt and cinnamon. Layer this mixture and other ingredients in a 1 quart canning jar in order given. It is helpful to tap jar lightly on a padded surface (towel on counter) as you layer ingredients to make all ingredients fit neatly. Place lid on jar. Use scissors to cut a 9 inch-diameter circle from fabric of your choice. Center fabric circle over lid and secure with a rubber band. Tie on raffia or ribbon bow to cover the rubber band. Attach a card with the following directions:

Hummingbird Cake

Empty jar of cake mix into large mixing bowl. Stir mix with large wooden spoon to evenly distribute ingredients. Add 1 cup vegetable oil, 3 beaten eggs, 8 ounce can crushed pineapple (undrained), 2 cups mashed bananas and 1 1/2 tsp. vanilla. Mix until all ingredients are moistened, but do NOT beat. Spread batter into a greased 10 x 15 inch cake pan OR a greased Bundt cake pan. Bake at 350 degrees F for 55 - 60 minutes. Cool, then frost with Humming Bird Cake frosting. (recipe below)

Hummingbird Cake Frosting Mix

1/2 cup Vegetable Shortening

4 cups Powdered Sugar

Mix ingredients in a medium sized bowl, using a pastry blender. Place mix into a quart size canning jar. It is helpful to tap jar lightly on a padded surface (towel on counter) to make ingredients fit neatly. Place lid on jar. When storing this mix, be sure to store it in a cool, dry place, as heat will cause the vegetable shortening to go rancid. Mix will last 3 - 6 months. Use scissors to cut a 9 inch-diameter circle from fabric of your choice. Center fabric circle over lid and secure with a rubber band. Tie on raffia or ribbon bow to cover the rubber band. Attach a card with the following directions:

Humming Bird Cake Frosting

Pour mix into a large bow. Add one 8 ounce package of Cream Cheese and 1 tsp. Vanilla to mix, and beat with electric beaters until fluffy. Spread on Hummingbird Cake.





2 cups cooked brown rice

1/2 cup raisins

1 apple, if desired

3 ribs celery, if desired

1/2 bell pepper, if desired

2 chopped scallions

1/4 cup toasted sesame seeds

1/4 cup toasted peanuts

1 cup chopped cooked chicken

3/4 cup orange juice

1/2 cup safflower oil

1 teaspoon sesame oil

3 tablespoons tamari sauce

Juice of 1 lemon

2 cloves garlic, minced

1/2 teaspoon fresh ginger root, grated

Combine rice, raisins, scallions, sesame seeds, peanuts and chicken in a bowl and toss lightly. Combine orange juice, safflower oil, sesame oil, tamari, lemon juice, garlic and ginger root in a small bowl and whisk until combined. Pour dressing over salad, toss again. Serve cold.


6-1/4 to 6-3/4 cups all-purpose flour

1-1/2 cups granulated sugar

2 packages active dry yeast

1-1/2 teaspoons salt

1 cup water

1 cup milk

1/2 cup butter or margarine

1 egg

1 8-ounce package cream cheese, softened

1/2 teaspoon finely shredded lime peel

3 tablespoons lime juice

1/2 cup sifted powdered sugar

1 teaspoon butter or margarine, melted

Combine 2 cups of the flour, 1/2 cup of the granulated sugar, the yeast, and salt; set

aside. In a saucepan combine water, milk, and the 1/2 cup butter. Heat and stir just

until warm (120 degree F. to 130 degree F.) and butter is almost melted. Add to flour mixture; add egg. Beat with an electric mixer at low speed for 30 seconds, scraping bowl constantly. Beat for 3 minutes at high speed. Using a wooden spoon, stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a greased bowl. Cover; let

rise in a warm place until double (about 1 hour). Punch down. Turn out onto a floured surface. Divide in half. Cover; let rest for 10 minutes. For filling, combine the cream cheese, lime peel, 2 tablespoons of the lime juice, and 1/2 cup of the remaining granulated sugar. Set aside. For icing, combine the powdered sugar, the remaining

1 tablespoon lime juice, and the melted butter or margarine. Set aside. On a floured surface, roll each portion of dough into a 14x9-inch rectangle. Sprinkle each with 1/4 cup of the remaining granulated sugar. Starting from a long side, roll up jelly-roll style. Cut into 12 slices; arrange slices 2 inches apart on a lightly greased baking sheets. Make indentations in centers; fill each indentation with a scant tablespoon of the filling.

Repeat with remaining dough, sugar, and filling. Bake in a 375 degree F. oven for 18 to 20 minutes or until golden. Let stand 2 minutes; drizzle with icing. Serve warm.


1 pound pinto beans

1-1/2 pounds round steak -- lean

1 large onion -- chopped

1 green pepper -- chopped

3 tomatoes -- seeded and chopped

15 ounces (1 can) tomato sauce

1 cup catsup

1 cup water

3 tablespoons jalapeno peppers -- diced

2 tablespoons Worcestershire sauce

1 tablespoon brown sugar

1-1/2 teaspoons cumin

1 teaspoon cayenne pepper

Salt to taste

1 pound lasagna noodles

3/4 cup nonfat Cheddar cheese -- grated

3/4 cup nonfat Mozzarella cheese

Rinse and sort through beans. Cover with water and soak overnight. Drain beans and put into a nonstick soup pot. Cover with fresh water. Add 2 quarts more water and cook for 2 hours. Drain beans and return to pot. Add steak, onion, green pepper, tomatoes, tomato sauce, catsup, water, jalapenos, Worcestershire sauce, brown sugar, cumin, and cayenne. Cook, covered, over medium heat for 1-1/2 hours. Remove meat and shred. Set aside. Season chili with salt to taste and continue to cook until chili is quite thick, about 30 minutes more. Preheat oven to 350 degrees F. Meanwhile, bring water to a boil, add noodles, and cook until al dente. Plunge into cold water and drain as used. Spray a lasagna pan with vegetable spray and place a layer of lasagna noodles on the bottom. Spread with half of the shredded meat and then top with about one-third of the chili. Repeat process, starting and ending with noodles. Spread a thin layer of chili over the last noodle layer and then sprinkle top with cheeses. Bake, uncovered, 20 to 30 minutes, or until cheese is browned. Let lasagna sit for at least 10 minutes before

serving. Yield: 12 servings.


1 cup graham cracker crumbs

3 tablespoons sugar

2 tablespoons margarine -- melted

3 8 oz packages lowfat cream cheese -- softened

3/4 cup sugar

2 tablespoons all-purpose flour

3 tablespoons lemon juice

3/4 cup egg substitute

8 ounces yogurt -- lemon, nonfat

Combine first 3 ingredients; firmly press into bottom of a 9-inch spring form pan. Combine cream cheese, 3/4 cup sugar, and flour; beat at medium speed with an electric mixer until fluffy. Gradually lemon juice and egg substitute, beating well. Add yogurt, beating well; pour into prepared pan. Cover loosely with aluminum foil. Bake at 350 degrees F. for 1 hour or until set. Remove from oven, and immediately run a knife around sides of cheesecake to loosen. Cool completely in pan on a wire rack. Cover and chill at least 8 hours. Remove sides of pan. Yield: 10 servings.


1 lb ground beef

3/4 cup chopped onion

1/2 cup chopped celery

1/4 cup chopped green pepper

1 1lb 12 oz can tomatoes

1 tsp salt

1/4 tsp pepper

1 cup uncooked elbow macaroni

1/2 cup Parmesan cheese grated

3/4 cup shredded cheddar cheese

chopped parsley

In large skillet with cover, brown beef, onion, celery, and green pepper. Cook until meat is done. Add tomatoes, salt, pepper; bring to a boil. Add macaroni; cover and cook over low heat, stirring occasionally until macaroni is tender. Stir in Parmesan cheese. Sprinkle with Cheddar cheese. Cover and let stand for 5 minutes. Sprinkle with parsley.

Serves 4-6 tip: you can omit Parmesan cheese and add cubed Longhorn or Cheddar

Just before serving.




2 pounds Lean Ground Beef

8 ounces Cream Cheese

1 tablespoon Green Pepper -- minced

1/2 cup Sour Cream

1/2 cup Swiss Cheese -- grated

8 ounces Egg Noodles -- (package)

16 ounces Cottage Cheese

1/3 cup Green Onion -- chopped

2 cups Tomato Sauce

In a large pan, cook noodles in boiling, salted water until tender. Drain & set aside. In a large bowl, mix together cream cheese, cottage cheese and sour cream. Add onion and peppers. Set aside. Brown ground beef & drain any fat. Add tomato sauce to ground beef. Grease 9 x 13 inch cake pan or casserole dish, and arrange the following layers: Noodles, cheese mixture, meat mixture - then repeat. Top with grated Swiss cheese. Bake at 375 degrees F for 30 minutes. Note: If you will be freezing this casserole for later use, you may want to reduce the amount of green pepper and onion which are used, as they have a tendency to get stronger over a long period of time.


24 cupcake liners

24 vanilla wafers

2 8 oz. pkgs. cream cheese, softened

2 eggs

3/4 cup sugar 1 tablespoon lemon juice

1 teaspoon vanilla

Comstock pie filling (cherry, peach, blueberry etc.)

Line cupcake pans with liners. Place vanilla wafer in bottom of each liner. In small bowl beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Fill the liners 2/3 full with cheese mixture. Bake in preheated 375 degree oven for 15-20 mins. or until set. Top each with a spoonful for pie filling or sour cream topping.

Sour Cream Topping

1 cup sour cream

3 1/2 tablespoons sugar

1 teaspoon vanilla

Pour onto baked cheese cakes, and return to oven for 5 mins.





6 cups Chicken Broth

1 Tbs. Olive Oil

1 large Red Onion, diced

2 cups Orzo Rice

Freshly ground Black Pepper, to taste

1/3 cup fresh Mint Leaves, chopped

Bring the chicken broth to a simmer over moderate heat in a large saucepan.

Meanwhile, warm the olive oil in a heavy skillet over moderate heat. Sauté the red onion in the oil just until soft, about 5 minutes. Add the orzo and cook, stirring constantly, until lightly toasted, about 5 minutes. Add one cup of the simmering broth to the skillet. Cook, stirring constantly, until most of the liquid has been absorbed by the rice (about 1 minute).

Adjust the heat as necessary to maintain a simmer. Continue cooking and stirring the orzo, adding one cup of the broth at a time, until the rice is tender, yet firm. Cooking time is approximately 20 minutes. Just before serving, add a bit of fresh pepper and the

mint to the rice. Let the mixture warm through for a minute or two and serve.


2 cp flour

2 tsp. baking powder

1/4 tsp. baking soda

1 tsp. salt

1/2 cp sugar

grated orange peel

2/3 cp orange juice

1/2 cp melted butter

2 eggs

1/2 cp ground nuts, optional

1 TBSP. melted butter

1/4 cp brown sugar

1/2 tsp. cinnamon, ground

Combine flour, baking powder, baking soda, salt, white sugar & grated orange peel. Stir in orange juice, 1/2c melted butter, eggs & chopped nuts. Pour into 12 muffin cups. Blend 1 TBSP. melted butter, 1/4c brown sugar & cinnamon and sprinkle on top of each muffin. Bake in a preheated 350 degree (175 C) oven for 20-25 minutes.

Note: It is not necessary to use the topping. Further, instead of orange juice, you can use orange juice concentrate, for a stronger orange taste. Serve with honey butter or maple butter.


1 quart hulled and sliced strawberries

1 cup sugar

1/3 cup matzo meal

2 tablespoons potato starch

4 eggs, separated

2 tablespoons lemon juice

1 teaspoon grated lemon rind

Preheat the oven to 325 degrees F. Coat a 9" pie pan with cooking spray. In a medium bowl, toss the strawberries with 1/4 cup of the sugar. Allow 1 hour (or prepare the night before) to sit. In a small bowl, whisk together the matzo meal and potato starch. In a large bowl, beat the egg whites until soft peaks form (you will need to use an electric mixer). In another large bowl, beat the egg yolks until light and lemony colored. Add the remaining 3/4 cup sugar and beat well. At low speed, blend in the matzo/potato meal mixture, lemon juice and lemon rind. Fold in the egg whites. Pour the batter into the prepared pan. Bake until the top is golden brown and springs back when lightly touched. Remove from the pan and cool completely on a wire rack. When completely cool, cut and serve with the strawberries either to the side of the cake or directly on top. Serve with whipped topping if desired.


1 1/2 cups sugar

1 cup butter or margarine, softened

20 oz can crushed pineapple

8 eggs

16 slices white bread, crusts cut off

Cube bread. Cream butter and sugar; add eggs; blend well. Stir in bread. Drain pineapple and add to mixture. Spread in buttered 2.5 qt casserole. Put casserole in shallow pan of boiling water and bake at 350, uncovered for 1 hour or until set and golden brown around the edges.



1 large pork tenderloin (about 1 1/2 pounds)

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons olive oil

4 cloves garlic, minced

1 1/2 cups canned tomatoes, chopped, with their juice

2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

2 teaspoons capers

1/4 teaspoon cayenne

2 tablespoons chopped fresh parsley

Cut pork tenderloin crosswise into 8 slices. Sprinkle pork with 1/2 teaspoon salt and the pepper. In an 11-inch stir-fry pan or 12-inch skillet, heat oil over medium-high heat and saute pork until cooked through, about 4 minutes per side. Transfer to a large platter.

Reduce heat to low, add garlic and cook, stirring frequently, until garlic is tender, about 2 minutes. Add tomatoes, vinegar, mustard, capers, cayenne and remaining 1/4 teaspoon salt. Cook, stirring occasionally, until sauce is slightly reduced and flavorful, about 5 minutes longer. Stir in parsley, spoon sauce over pork, and serve.



1/2 cup fresh rosemary leaves

4 teaspoons fresh lavender buds, or 2 teaspoons dried

1 tablespoon fresh thyme leaves

6 cloves garlic, peeled

1 tablespoon plus 1 teaspoon Dijon mustard

1 teaspoon salt

1 teaspoon freshly ground black pepper

6 tablespoons extra-virgin olive oil

1 boneless sirloin end leg of lamb (top half of the leg, about 3 pounds)

6 thick woody branches rosemary, about 8 inches long (optional)

1/4 cup red wine

1 teaspoon balsamic vinegar

* To make an herb paste: process the rosemary, lavender, thyme, garlic, 1 tablespoon Dijon mustard, salt and pepper in a food processor until the herbs are coarsely chopped. With the machine running, slowly pour in the oil. Stop the machine and scrape down the sides, then process to a coarse, thick sauce consistency. Set aside.

If the lamb is tied with string, untie it. Spread the lamb open. It should be shaped somewhat like a fan and about 3 inches thick at the widest part. With a sharp thin knife, remove as much fat and tendon from both sides of the meat as you can. Put the lamb in a glass or ceramic baking dish in which it fits snugly. Smear the top with half of the herb paste, then turn the meat over and smear it with the rest of the paste. Cover tightly with plastic wrap and refrigerate for 8 to 24 hours. Preheat oven to 425 degrees. Without scraping off the herb marinade, roll the lamb back into its original shape. Using 3 lengths of kitchen twine, snugly tie the roast in 3 places, spaced equally, to create an evenly shaped roast. Lay the thick rosemary branches in a single layer in the bottom of a small roasting pan or shallow baking dish. Set the roast on top of the branches. If rosemary branches are not available, set the roast directly in the pan. Roast the meat in the hot oven for 10 minutes. Reduce the heat to 350 degrees and continue to roast about 1 1/2 hours, or until an instant-read thermometer inserted into the center registers 130 degrees to 135 degrees for medium-rare. The temperature of the interior will rise about 10 degrees after it is removed from the oven. Be sure to take readings in more than one place in the roast and use the lowest reading. Transfer the roast to a board or platter, cover it very loosely with aluminum foil and let it rest for 10 minutes while you prepare the sauce.

* To make the sauce: Remove the rosemary branches from the pan. Tilt the roasting pan so that the drippings collect in one corner and use a spoon to skim off as much fat as you can. Pour the red wine into the pan and put it over low heat. Use a whisk to stir up and dissolve any browned bits clinging to the bottom. Stir in the teaspoon of mustard and the vinegar. Taste and season with salt if necessary. The sauce will be very strong, but only a small amount is used on each serving. Remove the strings from the roast and thinly slice the meat. Arrange the meat on a platter and pour the sauce over. Serves 6


1 cup butter, at room temperature

1 cup sugar

6 eggs, at room temperature

2 cups sifted all-purpose flour

1/2 teaspoon baking powder

1 teaspoon orange extract or grated orange zest

1 teaspoon lemon extract or grated lemon zest

5 drops red food color, if desired

1/4 cup minced organically grown rose petals (remove pistils and stamens)

Preheat oven to 325 degrees. Grease and flour a non-stick 8-inch or 9-inch tube pan or a Bundt pan. (Or bake batter in 1 large or 2 small loaf pans.) In large bowl of mixer, stir butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. In a mixing bowl, sift flour and baking powder together. Add to egg mixture. Add orange and lemon flavorings. Add red food color and beat until blended and evenly colored. By hand, stir in rose petals. Pour batter into prepared pan and bake 50 to 55 minutes on middle rack in oven or until a toothpick inserted in center of cake comes out clean. (If loaf pans are used, baking times will vary. Test cake with toothpick.) Cool on rack; turn out onto platter.


1/2 cup unsalted butter -- at room temperature

1-1/2 cups sugar

2 eggs

3/4 teaspoon orange extract

3 tablespoons grated tangerine zest or orange zest

1 cup sour cream

2-1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Sugar for sprinkling (optional)

Enough sliced almonds to put 1 on each cookie

Preheat oven to 375 degrees F. Lightly grease or spray cookie sheets. Cream butter and sugar on medium speed until light, about 2 minutes. Beat in eggs, orange extract, and tangerine zest. Mix in sour cream. Whisk together flour, baking soda, and salt. Stir into batter to make a soft dough. Drop dough by scant tablespoonfuls onto cookie sheets, using a second spoon to help push batter onto sheets. Space cookies about 2 inches apart. If desired, sprinkle each cookie with sugar. Insert an almond slice decoratively in the center of each cookie. Bake cookies in the middle of the oven for 14 to 15 minutes, or until golden on the bottom and still soft on the top. Let cool 2 minutes on cookie sheets, then remove to wire racks to cool completely. Makes 60 cookies


1 medium to large taro (about 1 1/2 pounds)

3-4 tablespoons peanut oil

6 cloves garlic, chopped

1-2 cups hot water

1-2 tablespoons light soy sauce, to taste

2-3 green onions (white and green parts), cut into thin rounds

Peel taro with sharp knife, removing all the muddy skin. If taro is not very fresh or has soft spots, trim until you get to firm, white flesh speckled with purplish red markings. Depending on its size, halve or quarter taro lengthwise and slice each half or quarter crosswise about 1/4-inch thick. Set aside.

Heat wok until its surface begins to smoke. Swirl in oil to coat wok surface and wait 15-20 seconds for oil to heat. Add garlic, stir, and follow with taro. Stir well to coat pieces with oil and lightly brown for about a minute. Then, add enough hot water to almost cover taro (about 1 1/2 cups). Bring to boil, reduce heat to medium, cover, and cook 15-30 minutes (see Note). Stir occasionally to prevent sticking and burning. Add more water if taro has dried but is still in firm pieces.

When taro has softened and pieces are beginning to break down into grayish, gooey consistency, add light soy sauce and green onions. Stir well. If the mixture is too thick and dry, add a bit more water. Cook 1-2 minutes longer, or until green onions have softened and their flavor has blended in with taro.

Serve by itself, or with rice in a multi-course family-style meal. Note: Depending on the tuber and how it has been stored, cooking time may take anywhere from 15 to 40 minutes. Do not add soy sauce until after taro softens, because salt in soy sauce will prevent the starch from softening easily.



4 medium bell peppers, diced

5 medium onions, chopped

2 lbs. ground chuck

5 cloves garlic, minced

1 (16 oz.) can whole tomatoes

1 (10 oz.) can rotel tomatoes and chilies

1 (6 oz.) can tomato paste

2 (8 oz.) cans tomato sauce

1 (17 oz.) can niblet corn

4 tablespoons chili powder

salt, pepper, and red pepper to taste

1 (12 oz.) package broad noodles

1 (6 oz.) can pitted ripe olives, sliced thin

1 handful parsley, chopped

parmesan cheese to cover

Sauté bell peppers, onions, and ground chuck for fifteen minutes. Do not drain. Add garlic and whole tomatoes, using scissors to cut up tomatoes after adding. Add Rotel tomatoes and chilies, tomato paste, tomato sauce, undrained corn, chili powder, salt, pepper, and the red pepper to taste. Simmer additional fifteen minutes, stirring occasionally. Boil noodles until tender to taste, about five minutes for me. Drain well and combine with tomato-meat mixture. Add sliced olives and chopped parsley. Transfer

to baking dish and cover with Parmesan cheese. Bake uncovered in preheated, 350-degree oven for 1 hour. Stir to bottom and serve. TIP: After covering with Parmesan cheese, you can either cook at once, refrigerate to cook later, or freeze for future cooking. Serve a green salad and garlic bread as accompaniments. 12-15 servings


Note from Kaylin (Real Food For Real People): The biggest culprit of dried out chicken, is over cooking. Folks are so worried that they will be eating underdone poultry, they cook it much longer than necessary. There are a few things you can try to make it more tender. First invest in a meat/poultry thermometer. They are not expensive, and most have markings on them to let you know the correct temperature meat/poultry should be cooked. Next, if you are adding shredded chicken to a recipe, first cook it overnight in a crock pot. I use whichever chicken is on sale- for example, last night I put ten pounds of

legs/thighs into my crockpot, and today I will use some of the meat, and the broth to make chicken & noodles, while the chicken which is not used, will be divided into zip baggies and frozen until it is needed in another recipe. This makes very tender chicken, with very little fuss. If you are broiling, frying or barbecuing your chicken, try par-boiling it in just enough water to cover the chicken, and add 1 Tbsp. white vinegar to the water. This will tenderize the chicken, and the chicken will require less time to cook once you are broiling, frying or barbecuing it, taking much of the guess work out of it. The last thing to try, is to bake your chicken in your choice of sauce. Use the thermometer to test for doneness, as the color can change with the color of the sauce.


1 1/4 c Sugar

2/3 c Butter

1/4 c Buttermilk

2 Eggs

1 t Vanilla

3 medium sized Ripe banana (2 cups)

2 c All-purpose flour

3/4 tsp Baking soda

1/8 tsp Salt

1 c Fresh/frozen blueberries

Heat oven to 350. In larger mix bowl, combine sugar, buttermilk, butter, eggs and vanilla. Beat at medium speed, scraping bowl often until creamy (1-2 min). Add flour, baking soda, and salt. Beat at low speed until moistened (1-2 min). By hand, stir in blueberries. Spoon into paper lined muffin cups. Bake for 25-30 min. or until toothpick inserted into the center comes out clean. Remove from pan, cool and sprinkle with powdered sugar.


6 cups cooked large shell pasta

1 can (14.5 ounces) diced tomatoes, drained

1 can (2-1/4 ounces) sliced ripe olives, drained

1/4 cup sliced green onions

1/4 cup diced yellow bell pepper

1/4 cup diced green bell pepper

1/4 cup thinly sliced carrots

1/2 cup Italian salad dressing

2 tablespoons grated Parmesan cheese (optional)

In a large serving bowl, combine all ingredients; toss to coat. Sprinkle with cheese, if desired. Serves 6


2 cups Onion -- chopped

1 1/2 cups Green Pepper -- chopped

14 1/2 ounces Tomatoes, canned -- chopped, not drained

3/4 cup Salsa

4 ounces Jalapenos -- chopped

4 cloves Garlic -- minced

1 teaspoon Ground Cumin

30 ounces Kidney Beans -- black/red, drained

12 6 inch Corn Tortillas

2 cups Monterey Jack Cheese -- shredded

2 medium Tomatoes -- sliced

2 cups Lettuce -- shredded

1/8 cup Green Onion -- sliced

1/8 cup Black Olives -- sliced

1/2 cup Sour Cream -- optional

In a large skillet, combine onion, green pepper, undrained tomatoes, salsa, jalapenos, garlic and cumin. Bring to a boil, reduce heat. Simmer, uncovered, for 10 minutes. Stir in beans.

In a 13" x 9" x 2" baking dish, spread 1/3 of the bean mixture over the bottom of the pan. Top with half of the tortillas, overlapping as necessary, and half of the cheese. Add another 1/3 of the bean mixture, then remaining tortillas and bean mixture. Cover with foil and bake at 350 degrees F for 30-35 minutes or until heated through. Sprinkle with

remaining cheese and let stand 10 minutes. Top with tomato slices, lettuce, green onion, and olives. Cut into squares to serve. Serve with sour cream or yogurt.

Additional information: This recipe is also great with substitutions. Try flour tortillas for corn tortillas and add chopped vegetables, such as celery and carrots when sautéing onion.




2 envelopes Unflavored Gelatin

2 cups unsweetened Orange Juice (divided)

1 1/4 cup Granulated Sugar (divided)

2 cups fresh Orange sections

4 (8-oz.) packages Cream Cheese, softened

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

1 cup Whipping Cream, whipped

1 cup Chocolate Wafer Crumbs

2 Tbs. Butter or Margarine, melted

Soften one envelope of unflavored gelatin in 1 1/2 cups of unsweetened orange juice in a small saucepan over a low heat setting. Add one cup of the sugar, and stir until dissolved. Refrigerate the mixture in the saucepan until it is slightly thickened, but not set. Arrange the orange sections on the bottom of a 9-inch spring form pan. Pour the orange-gelatin mixture over the orange sections; chill until thickened again but not set.

Soften the second envelope of unflavored gelatin in 1/2 cup of unsweetened orange juice in a saucepan with the remaining 1/4 cup of sugar, stirring over low heat until

dissolved. Combine the cream cheese with the orange zest, mixing at medium speed with an electric mixer until well blended. The longer you mix the cream cheese,

the fluffier the cheesecake will be, so spend about 10 minutes beating the cream cheese. Gradually add the gelatin mixture to the beaten cream cheese, mixing until well blended. Chill until slightly thickened. Whip the cream and fold into the cheesecake mixture. Refrigerate while you prepare the crust. Combine chocolate cookie crumbs with the melted butter or margarine. Sprinkle over the chilled cheesecake, then lightly press the mixture into the bottom of the cake. Refrigerate, covered, until it's time to serve dessert. To serve, loosen the rim of the spring form pan and invert the cheesecake onto a serving plate. Gently remove the rim of the pan, then pull off the pan bottom.

Slice to serve.


Pureed carrots and onions thicken this intriguing rice soup.

1 11-1/2-ounce can reduced-sodium chicken broth

2-1/2 cups sliced carrots

1/2 cup chopped onion

1 bay leaf

1/8 teaspoon pepper

1/8 teaspoon ground cloves (optional)

1-1/2 cups water

1/2 cup light dairy sour cream

1 cup cooked wild rice or long grain rice

1 tablespoon snipped fresh parsley

In a large saucepan combine broth, carrots, onion, bay leaf, pepper, and, if desired, cloves. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until carrots are tender. Remove bay leaf.

In a blender container or food processor bowl place carrot mixture, half at a time. Cover and blend or process until smooth. Return mixture to the saucepan. Stir in water. Bring just to boiling. Stir a small amount of liquid into sour cream. Return to saucepan

along with the rice. Heat through but do not boil. Sprinkle with parsley. Serves 6


4 medium zucchini

1 cup long grain rice, cooked

1 medium yellow onion, chopped

1 garlic clove, chopped

1 egg, beaten

2 tablespoons olive oil

1/2 pound lean ground beef

1/2 cup bread crumbs

2 cups canned spaghetti sauce

3 tablespoons fresh dill, chopped

2 tablespoons fresh parsley, chopped

2 tablespoons parmesan cheese, grated

Split zucchini lengthwise, scoop out seeds. Saute ground beef, onion, garlic, dill, and parsley in olive oil. Remove from heat. Add cooked rice, beaten egg, 1/4 c bread crumbs and mix well. Fill zucchini with mixture and place in a baking dish. Cover with spaghetti sauce, sprinkle cheese and remaining bread crumbs on top. Cover and bake at 350 for approximately 45 minutes, until zucchini is tender but firm.



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