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

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Recipes from Spike & Jamie

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Contents Disk 29

How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).




























































































1 vine-ripened tomato (4 slices)

8 leaves fresh basil

2 bias-cut slices Chapati bread from Word of Mouth Baking (sliced thin)

2 tablespoons Sciabica extra virgin olive oil

2 tablespoons sun-dried tomatoes in oil

4 tablespoons balsamic vinegar

2 tablespoons peeled Parmigiano- Reggiano cheese

1 3-ounce ball fresh mozzarella cheese

Freshly ground black pepper

1 tablespoon Sciabica basil olive oil

4 ounces marinated artichoke hearts

2 cloves roasted garlic

Cut the Chapati bread thin on a bias, approximately 1/4-inch thick. Drizzle with Sciabica extra virgin olive oil and toast in broiler until lightly golden on both sides. Set aside.

Puree sun-dried tomatoes in small blender or food processor and set aside.

Reduce balsamic vinegar by half in a small saucepan on medium high heat and set aside.

Drain artichoke hearts and set aside two nice pieces for garnish.

Puree artichoke hearts with the roasted garlic cloves and set aside.

Chiffonade (fine julienne) two basil leaves and set aside.

Spoon half of the artichoke puree into the center of plate. Place artichoke heart on top of the puree. Place a piece of the Chapati bread into the side of the puree. Layer the tomato, basil leaves and mozzarella around the puree in a half moon. Drizzle with Sciabica basil olive oil, balsamic vinegar reduction, sun-dried tomato puree and basil chifonade. Top puree with peeled Parmigiano-Reggiano cheese and freshly ground black pepper around the edges. Serves two.


1/4 cup honey

1/4 cup prepared stir fry sauce

1/4 teaspoon crushed red pepper flakes

4 teaspoons peanut oil OR 4 teaspoons vegetable oil

2 cups small broccoli florets

2 cups small mushrooms

1 small onion -- cut into wedges and separated into 1-inch strips

1 medium carrot -- cut diagonally into 1/3 inch slices

Combine honey, stir-fry sauce and pepper flakes in small bowl; set aside. In wok or large skillet, heat oil over medium-high heat; add vegetables and toss while cooking, about 2-3 minutes. Add honey sauce, stir until all vegetables are glazed and sauce is bubbly hot, about 1 minute. Serve as a vegetable side dish or over steamed rice or noodles for a main dish. 4 servings.



5 slices bacon -- chopped

1/4 cup chopped onion

1/4 cup chopped green bell pepper

4 ounces spaghetti -- broken

1 cup boiling water

14-1/2 ounces canned tomatoes -- undrained, chopped

1 tablespoon Worcestershire sauce

2 tablespoons Parmesan cheese -- grated

Combine bacon, onion, and green pepper in a large skillet; sauté 5 minutes. Drain drippings. Add spaghetti, water and tomatoes. Cover and simmer 20 minutes or until spaghetti is tender, stirring occasionally. Stir in Worcestershire sauce. To serve, sprinkle each serving with Parmesan cheese. Yield: 2 servings.



1 pound chard stems (about 12 large stems), bruised parts trimmed, halved X-wise


1 tablespoon extra virgin olive oil, plus extra for baking dish

2 medium garlic cloves, minced

1 (14 1/2-ounce) can diced tomatoes, drained

1 tablespoon minced parsley

Freshly ground black pepper

1/2 cup grated Parmesan cheese

Preheat oven to 400 degrees. Bring several quarts of water to a boil in a large pot. Add chard stems and salt to taste. Cook until stems are almost tender, about 10 minutes. Drain. Meanwhile, cook oil and garlic in a medium skillet over medium heat until

garlic is golden, about 2 minutes. Add tomatoes and simmer until sauce is almost dry, about 5 minutes. Stir in parsley and salt and pepper to taste.

Cover bottom of a lightly greased 8-inch-square baking dish with a single layer of chard, cutting stems as necessary to make them fit. Spoon a little tomato sauce over chard and sprinkle with a little cheese. Repeat this process two more times, alternating direction of stems for each layer and using remaining tomato sauce and cheese.


Bake until chard is very tender and top layer is lightly browned, about 25 minutes. Remove pan from oven and let settle for 5 minutes. Cut into squares and serve.


from The Good Housekeeping Cookbook

1 16 oz. Pkg. Elbow Macaroni

4 tblsp. butter or margarine

3/4 cup bread crumbs*

1 small onion, minced

1 tsp Salt

1/4 tsp Dry Mustard

dash pepper

1 1/2 cups milk

8 - 10 oz. Cheddar Cheese, shredded

Cook macaroni according to package directions; drain. Preheat over to 350 degrees. Grease a 4 quart casserole. (I use a 13 x9 pan) In a small saucepan, over medium heat, melt 2 tablespoons butter or margarine; pass bread crumbs and toss to coat; set aside. Meanwhile, in medium saucepan over medium heat, melt remaining 2 tablespoons of margarine; add onion and cook until tender, about 5 minutes. Stir in flour, salt, mustard and pepper until blended. Slowly stir in milk; cook until smooth and lightly thickened, stirring constantly. Remove from heat and stir in cheese until melted. Place drained macaroni in casserole. Pour cheese mixture over macaroni. Sprinkle with crumb mixture over the top. Bake 20 minutes or until bubbly and bread crumbs are golden.

* Add one cup flavored bread crumbs, if desired.


1 tablespoon olive oil

1 tablespoon butter

1 medium onion -- chopped

1 cup sliced mushrooms

1 large carrot -- sliced the length of the carrot, about 1/4 inch wide

1 zucchini -- sliced into long thin strips

2-1/2 cups grated Cheddar cheese

1 small head broccoli -- sliced into long thin pieces

1 small head cauliflower -- sliced into long thin pieces

3 medium potatoes -- sliced into long thin slices

2 tablespoons butter


Black pepper


2 cups milk

3 eggs


1/4 cup Parmesan cheese

3 cups bread crumbs

Melt butter into oil, swirl to mix and add onions. Sauté until light golden and add mushrooms. Cook another 2 minutes and remove from heat. Heat oven to 375º F. Butter a large deep casserole dish. Wash vegetables (any combination of those mentioned or whatever you have on hand). Slice all vegetables into thin slices, the length of each vegetable. Lay one layer of carrot and zucchini, sprinkle with half of the onions and mushrooms, one-third of the grated cheese, and salt and pepper, lay down a layer of broccoli and cauliflower, sprinkle with remaining onions and mushrooms, one-third of the grated cheese and salt and pepper. Lay down a layer of potatoes and sprinkle with salt and pepper. Dot with butter. Mix together milk and eggs and pour

over mixture. Cover with foil and bake for 30 minutes. Uncover and bake for 15 minutes. Sprinkle with remaining one-third of the cheese, breadcrumbs and Parmesan mixture and bake another 15 minutes. Yield: 8 servings.


2 cups cubed angel food cake

1 8-ounce carton lemon fat-free yogurt

1/4 of an 8-ounce container frozen light whipped

dessert topping, thawed

1 cup mixed berries, such as red raspberries,

blueberries, or

sliced strawberries

Fresh mint (optional)

Divide the angel food cake cubes among 4 dessert dishes. In a small mixing bowl fold together the yogurt and whipped topping. Dollop yogurt mixture atop cake cubes. Sprinkle with berries. If desired, garnish with fresh mint.



8 large chard leaves, stems cut away at bottom

1 cup arborio rice

1 large egg yolk

1/2 cup grated Parmesan cheese

1/2 teaspoon grated lemon zest

2 tablespoons lemon juice

4 tablespoons unsalted butter

16 large sage leaves

Bring 4 quarts water to a boil in a large pot. Add 2 teaspoons salt and chard leaves. Cook just until chard is tender, about 2 minutes. With a slotted spoon, carefully transfer chard to a clean kitchen towel. Lay chard flat and blot dry. Cool completely.

Add rice to pot with boiling water, and cook, stirring occasionally, until rice is tender, about 15 minutes. While rice is cooking, whisk egg yolk, cheese, lemon zest and lemon juice together in a small bowl. When rice is tender, drain and return to pot. Stir in egg mixture until rice is evenly coated. Add 1 tablespoon butter, cover pot, and set aside for 1 minute. Stir to distribute melted butter and add salt to taste. Cool rice mixture for several minutes. Place 1/3 cup rice mixture in center of each chard leaf. Fold edges over to seal in rice and make neat bundles.

Heat remaining 3 tablespoons butter and sage in a large skillet over medium heat. When sage leaves are lightly crisped, use a fork to transfer them to a small plate. Add chard bundles to empty pan, seam side down, and sauté, turning once, until lightly browned, about 4 minutes. Transfer chard bundles to a serving platter, and garnish with fried sage leaves. Serve immediately.



4 slices Bacon

3 large Baking Potatoes

1 large Onion, sliced

1 cup processed Cheese, cubed

1/2 tsp. Salt

1/4 tsp. Black Pepper

1/2 tsp. dried Parsley

2 Tbs. Butter or Margarine

1 Tbs. Bacon Drippings

Fry the bacon in a heavy skillet over medium-high heat until crisp, reserving one tablespoon of the drippings. Drain the bacon on paper toweling and crumble when

it's cool enough to handle. Set aside.

Meanwhile, peel and slice the potatoes, placing them on a 9-inch by 13-inch double-layer of aluminum foil as you go. Separate the onion slices into rings, and layer them over the potato slices. Add the crumbled bacon bits, cheese, salt, pepper, and parsley. Dot the potatoes with butter or margarine, and drizzle the bacon fat over the top of the


Wrap the foil loosely around the potatoes, but make sure the ends are well sealed. Cook on the grill about 4 inches from the hot coals for about an hour, or until tender.

Remember to turn the package often to keep the spuds from burning. Serve warm from the grill.





1 tablespoon salt

1 1/2 tablespoons cayenne pepper

2 whole bay leaves

2 tablespoons dried oregano leaves

1 tablespoon black pepper

1 tablespoon dried thyme

1 tablespoon granulated sugar

1/2 cup cooking oil

2 cups chopped yellow onion

1 cup chopped celery

1 cup diced red bell pepper

1 cup diced green bell pepper

2 tablespoons chopped garlic

1 pound tomatoes, peeled and chopped

1 1/2 cups tomato sauce

2 1/2 cups seafood stock

2 cups uncooked rice

12 ounces cooked chicken, diced

3 1/2 cups bay shrimp

Combine salt, cayenne, bay leaves, oregano, black pepper, thyme and sugar in a bowl and set aside. This is your seasoning pack.

Add oil to a 5- to 6-quart pot. Saute over medium-high heat the onion, celery and bell peppers until the onion is translucent or clear. Add garlic and cook for 2 to 3 minutes until golden brown. Add tomatoes, tomato sauce, seafood stock and rice to pot. Stir in spices, reduce heat to medium-low and cook covered for 30 to 40 minutes, lifting lid to stir every 3 to 4 minutes until rice becomes cooked together with sauce. Remove from heat and add chicken and shrimp to the pot. Let stand covered for 10 to 15 minutes.


2 large onions, diced

2 large green peppers, diced

1 large bag corn chips, crushed

1 pound boneless chicken breasts, sauteed and sliced thin

1---20 oz can black whole beans, drained

1---16 oz. jar Green Chili Salsa

1---16 oz. container sour cream

2 cans (10 3/4 oz) cream of mushroom soup

8 oz. Monterey Jack cheese, shredded

8 oz. Cheddar cheese, shredded

Saute the onions and green peppers together. Layer everything into a 2 inch deep casserole dish bake in 350 degree oven for 30 minutes or till cheese is bubbly and golden.


2 dried poblano or ancho chili peppers

2 medium-sized ripe tomatoes, seeded and chopped

1 small onion, quartered

2 cloves garlic, halved

2 tablespoons sesame seeds

1/2 cup almonds

1/4 cup raisins

1/4 teaspoon ground cloves

1/4 teaspoon cinnamon

1/4 teaspoon ground coriander

1 tablespoon water

6 tablespoons vegetable oil

2 cups chicken broth

1 ounce unsweetened chocolate or 1/4 cup chocolate chips

2 frying chickens, cut into pieces

Salt, pepper

Remove stems and seeds from chili peppers and tear into pieces. Place in a food processor or blender. Add tomatoes, onion, garlic, sesame seeds, almonds, raisins, cloves, cinnamon, coriander and water. Puree until mixture is smooth.

Heat 2 tablespoons of the oil in a small saucepan. Add pureed mixture and cook over low heat, stirring often, for 10 minutes.

Add 1 cup of the chicken broth and chocolate. Cook over low heat, stirring often, for 10 minutes longer. Remove from heat and set aside. Wash chicken pieces and pat dry. Sprinkle all over with salt and pepper.

Heat remaining 4 tablespoons of oil in a large, deep kettle. Brown chicken pieces in batches on all sides. Return all chicken pieces to pot. Pour sauce over chicken. Add remaining 1 cup chicken broth. Cover and simmer for 45 minutes, or until chicken is very tender. Makes 8 servings.


2 1/2 pounds chard leaves, thick ribs discarded (about 15 packed cups)


1 tablespoon soy sauce

1 teaspoon sugar

1 teaspoon toasted sesame oil

1 teaspoon sesame seeds, toasted in a dry skillet until golden

Wash chard leaves, shake to remove excess water and roughly chop. Place in a

stockpot, sprinkling lightly with salt as you add leaves. Turn heat to medium, cover and cook, stirring occasionally until wilted, about 10 minutes. Transfer to a colander set over a bowl, and cool to room temperature.

Meanwhile, bring soy sauce, sugar and sesame oil to a boil in a small saucepan. Simmer just until sugar dissolves. Set aside to cool.

When chard has cooled, pick it up and squeeze it with your hands, removing as much liquid as possible. Transfer to a bowl, drizzle with soy mixture, and toss to season evenly. Cover and refrigerate until chard is well chilled, up to several hours. To serve, transfer chard to a serving bowl and sprinkle with sesame seeds.


1/2 cup butter

1/2 cup shortening

1 cup sugar

1/2 teaspoon baking soda

1/8 teaspoon salt

1 egg

2 tablespoons milk

1 teaspoon vanilla

3 cups all-purpose flour

1/3 cup semisweet chocolate pieces, melted and cooled

1/2 cup finely chopped nuts

1/2 cup miniature semisweet chocolate pieces

1/4 teaspoon rum flavoring

In a mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt; beat until combined. Beat in the egg, milk, and vanilla. Beat in as much of the flour as you can with the mixer. Stir in remaining flour.

Divide dough in half. Knead the melted chocolate and nuts into half of the dough. Knead the miniature chocolate pieces and rum flavoring into the other half of dough. Divide each portion of dough in half.

To shape dough, line the bottom and sides of a 9x5x3-inch loaf pan with waxed paper or clear plastic wrap. Press half of the chocolate dough evenly in pan. Top with half of the vanilla dough, the remaining chocolate dough, and the remaining vanilla dough, pressing each layer firmly and evenly over the preceding layer.

Invert pan to remove dough. Peel off waxed paper or plastic wrap. Cut dough crosswise into thirds. Slice each third crosswise into 1/4-inch-thick slices. Place cookies 2 inches apart on an ungreased cookie sheet. Bake cookies in a 375 degree F. oven about 10 minutes or until edges are firm and bottoms are lightly browned. Transfer cookies to wire racks; cool. 54 cookies


1 tablespoon chile powder

2 teaspoons ground cumin

1/2 teaspoon sugar

1/2 teaspoon dried thyme

1/4 teaspoon dried rosemary

1 teaspoon black pepper

1/8 teaspoon ground cinnamon

1/2 teaspoon salt

6 thick rib lamb chops

Mint or hot pepper jelly (optional)

Combine seasonings in a small bowl. Rub chops thoroughly with spices. Cover meat and refrigerate at least 3 hours, preferably overnight. Prepare outside grill or preheat oven broiler to 500 degrees. Arrange chops on a grill rack or broiler pan. Cook for about 6 minutes on each side, or to desired doneness. Serve with mint or hot pepper jelly.


Makes 12 Appetizers or Entree for 6

1 1/2 cups Mayonnaise

1 tsp. Tarragon Vinegar

1/2 cup Chili Sauce

1 tsp. dry Mustard

2 Tbs. fresh Lemon Juice

1 tsp. Paprika

1 tsp. Tabasco

Dash Celery Salt

1 lb. Crabmeat

6 strips Bacon, fried crisp and crumbled

Pre-heat oven to 400-F degrees. In a small mixing bowl, combine mayonnaise, vinegar,

chili sauce, dry mustard, lemon juice, paprika, Tabasco, and celery salt. Blend well.

Divide crabmeat evenly into six large ramekins (or, for appetizer servings, 12 small ones). Spoon the sauce generously over the crabmeat, and top with the crumbled

crisp bacon. Bake for 15 minutes, or until sauce bubbles. If you want the tops to brown, place them under a broiler for 1-2 minutes.





4 large Potatoes -- un-peeled

1 tablespoon Vegetable Oil

1 package Ranch-style Dressing mix -- 0.4 ounces

1 cup Sour Cream, light -- for dipping

Preheat oven to 400 degrees F. Slice un-peeled potatoes into 1/4 inch thick slices, then place in a large bowl. Add oil to potatoes and mix lightly. Add dressing mix, tossing to coat evenly. Arrange potato slices in single layer on a greased baking sheet. (Do not overlap slices) Bake 30 - 40 minutes or until potatoes are browned and tender. Serve warm with sour cream to dip them in, as an appetizer.


6 chicken breasts (boneless & skinless)

salt & pepper to taste

garlic powder, to taste

2 cans cream of chicken soup

1 can cheddar cheese soup

Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in the crock pot. Cook on low 6 to 8 hours. Serve over rice or noodles.


4 cups French Bread -- or sourdough, cubed

1/3 cup Extra Virgin Olive Oil

1 teaspoon Garlic -- minced

1 teaspoon Kosher Salt

1 tablespoon Rosemary -- minced, fresh

1/2 teaspoon White Pepper

Preheat oven to 350 degrees F. Place bread cubes in bowl. Mix oil, garlic, salt, and rosemary, then pour it around the sides of the bowl. Toss immediately. Put seasoned bread cubes on baking sheet and bake until golden brown (about 15 minutes). Remove from oven, cool to room temperature, and store in air-tight tin or bag.


4 peeled bananas

Lemon juice

Salt and pepper -- to taste

Cake flour

1 beaten egg

Bread crumbs


Parsley -- for decoration

Sprinkle both sides of the bananas with lemon juice, salt, and pepper. Roll completely in flour, egg and crumbs. Put in fridge for an hour. Fry in hot oil until golden brown. Drain on brown paper. Decorate with parsley and serve immediately.


4 cups frozen unsweetened tart cherries

1 cup dried tart cherries

1 cup granulated sugar

2 tablespoons quick-cooking tapioca

1/2 teaspoon almond extract

1 Pastry for 2-crust 9-inch pie

1/4 teaspoon ground nutmeg

1 tablespoon butter

Combine frozen cherries, dried cherries, granulated sugar, tapioca and almond extract in a large mixing bowl; mix well. (It is not necessary to thaw cherries before using.) Let cherry mixture stand 15 minutes. Line a 9-inch pie plate with pastry; fill with cherry mixture. Sprinkle with nutmeg. Dot with butter. Adjust top crust, cutting slits for steam to


Bake in a preheated 375 degree oven about 1 hour, or until crust is golden brown and filling is bubbly. If necessary, cover edge of crust with aluminum foil to prevent over browning.


2 cups peanut butter chips, divided

1/4 cup ( 1/2 stick) butter, melted

1/2 cup cocoa powder

1 teaspoon vanilla

4 1/2 cups sugar

1 7-ounce jar marshmallow creme

1 1/2 cups (12-ounce can) evaporated milk

1/4 cup ( 1/2 stick) butter

Line a 13-by 9-inch pan with foil. Place 1 cup of the peanut butter chips in a medium bowl and set aside. In a second medium bowl, blend 1/4 cup melted butter, cocoa and vanilla until smooth. Add remaining 1 cup peanut butter chips.

In a heavy 4-quart saucepan, combine sugar, marshmallow creme, evaporated milk and 1/4 cup butter. Cook over medium heat, stirring constantly, until mixture comes to a rolling boil. Boil and stir for 5 minutes. Remove from heat. Immediately add half of the hot mixture to the bowl with the peanut butter chips only. Pour remainder into cocoa mixture. Stir to blend. Beat peanut butter mixture until chips are completely melted. Spread evenly in prepared pan. Beat cocoa mixture until chips are melted and mixture thickens. Spread evenly over peanut butter layer.

Cool completely, remove fudge from pan. Remove foil and cut into squares. Store in airtight container in a cool, dry place.


1/3 cup Whole Wheat Flour

1 Tablespoon Sugar

2 Tablespoons Ice Water

1 teaspoon Cornstarch

1 Kiwi, peeled and sliced

1 cup Thinly sliced Strawberries

1/3 cup All purpose Flour

3 Tablespoons Margarine

2 teaspoons Sugar

1/2 cup Orange Juice

3/4 cup Thinly sliced Banana

For crust, combine flours and the 1 Tablespoon sugar. Cut in margarine till mixture resembles coarse crumbs. Sprinkle with ice water; toss till crumbly. Form dough into a ball. Press dough into a circle on waxed paper. Cover with another sheet of waxed paper. Roll into a 10 inch circle. Remove top sheet of waxed paper; invert onto an ungreased baking sheet. Crimp pastry edge. Prick with a fork. Bake crust in a 400

degree oven for 12-15 minutes or till lightly browned. Cool. Meanwhile, for glaze, combine the 2 teaspoons sugar and cornstarch. Stir in orange juice. Cook and stir till

thickened and bubbly. Remove from heat; cool. Place crust on a serving plate. Arrange kiwi fruit in the center. Arrange bananas around kiwi and berries around bananas.

Spoon glaze over fruit. Serve immediately or chill 1 hour. Yield: 6 Servings


1 package White Cake Mix, prepared as directed

1 cup Golden Syrup (Corn Syrup)

1 1/2 cups Water

1/2 cup Granulated Sugar

Prepare the white cake mix with whatever other ingredients are called for on the package; set aside. In a small saucepan, blend together the syrup, water, and sugar. Bring the mixture to a boil, stirring constantly. Reduce the heat a bit, but keep the syrup boiling. Drop the cake batter by tablespoons into the bubbling syrup. When the cake mix is cooked through, the syrup will have changed to a beautiful golden mixture. Remove the dumplings with a slotted spoon; drain, either on a wire rack with a tray under it or in a bowl that will retain more of the syrup. Serve as is or with cream, ice cream, custard, or milk.



1 Acorn Squash

1/4 cup Butter or Margarine

1/4 cup Brown Sugar, firmly packed

1/4 tsp. Nutmeg

1/2 tsp. Salt

Black Pepper to taste

Cut the squash lengthwise into strips about 1/2-inch thick; peel each strip. Place the squash pieces on a large, double-layer piece of aluminum foil.

Melt the butter or margarine in a small saucepan over moderate heat. Add the brown sugar, nutmeg, salt, and pepper, and stir until the mixture is melted and forms a

delicious sauce. Pour the sauce over the top of the squash pieces and wrap the foil loosely around the squash, making sure to seal the folds well. Grill about 4 inches from hot coals for about 45 minutes, making sure to turn the package about every 10 minutes, so your veggie will be evenly cooked. Serve warm from the grill.


1 cup hot water

1/4 cup dried mushrooms

5 tablespoons white vinegar

3 tablespoons soy sauce

4 tablespoons cornstarch, divided

8 ounces lean pork, shredded or ground, uncooked

3 tablespoons water

4 cups chicken broth

1 egg

1 tablespoon Asian sesame oil

2 green onions, thinly sliced

Pour hot water over mushrooms in a small bowl and soak until softened, about 20 minutes. Remove mushrooms, strain and reserve liquid. Meanwhile, combine vinegar, soy sauce, 1 tablespoon of the cornstarch and pork in a small bowl. Set aside. Blend remaining cornstarch and 3 tablespoons water in another small bowl. Set aside.


Pour broth in a large pot and bring to a boil. Reduce heat to medium-low. Add reserved mushroom liquid and mushrooms to broth. Simmer for 3 minutes. Add pork mixture. Simmer until pork is no longer pink, about 2 minutes. Stir cornstarch mixture into soup and cook until thickened, about 3 minutes. Add egg and stir until set, about 1 minute. Remove pot from heat. Drizzle sesame oil over soup. Top with green onions.


Crumble together:

1 1/2 c. brown sugar

2 1/2 c. flour

1 t. cinnamon

1/2 c. butter

Remove 2/3 c. and set aside.

In measuring cup mix:

1 c. sour milk or buttermilk

1 t. baking soda

Add wet mixture to dry ingredients until moistened. Do not over mix. Pour into greased 9x13 cake pan or muffin pan. Top with reserved 2/3 c. crumb mixture. Preheat oven to 350. Bake for 30 minutes, or until brown and springy to touch.

Notes: 1 c. sour milk = 1 T. lemon juice or vinegar + milk to make 1 c.


10 gingersnaps

1/2 cup part-skim ricotta cheese

3 ounces Neufchâtel cheese

1/3 cup sugar

1 egg

1 teaspoon vanilla extract

1/4 cup nonfat vanilla yogurt

3/4 cup frozen raspberries OR 1 ripe nectarine

Preheat oven to 375 degrees. Line muffin tins with paper baking liners. Place 1 gingersnap in the bottom of each.

In food processor or blender, blend cheeses, sugar, egg, lemon juice and vanilla extract. Pour mixture evenly over gingersnaps into muffin tins. Bake for 15-20 minutes until cheesecakes set. Remove muffin tins from oven, cool, and chill thoroughly. When chilled remove individual cheesecakes from muffin tins and discard paper liners.

In food processor blend vanilla yogurt and raspberries. Or, mash nectarine and stir in with vanilla yogurt. Spread over individual cheesecakes.







8 ounces dried soba noodles

8 cups chicken broth

1 tablespoon finely grated fresh ginger

1/4 pound fresh shiitake or brown mushrooms, stems removed, slivered

2 tablespoons sake or mirin

2 tablespoons tamari or reduced- sodium soy sauce

2 tablespoons rice vinegar

2 tablespoons miso paste

2 cups packed spinach or bok choy leaves, washed, dried and coarsely chopped

4 scallions finely chopped

1/4 cup grated daikon radish or carrot

In a large pot, bring at least 3 quarts of water to a boil. Slowly add soba. Return water to a boil and cook until the noodles are just tender, about 5 to 7 minutes. Drain and rinse well, working your fingers through the strands to separate them. Set cooked noodles aside. While noodles are cooking, chop vegetables and assemble remaining ingredients. Set aside.

Combine chicken broth and ginger in a large pot and bring to a boil. Reduce heat to medium-low and add mushrooms. Simmer for 8 minutes. Add sake or mirin, tamari or soy sauce and rice vinegar. In a small bowl, whisk a ladleful of the broth with miso to dissolve it, then return the mixture to the pot along with spinach or bok choy. Simmer for 2 minutes more then remove from heat.

Divide the noodles among soup bowls and ladle the soup over the top. Garnish with scallions and daikon or carrot



3 Egg Whites

3 Tbs. cold Water

1 cup Granulated Sugar

1 Tbs. Cornflour

1 tsp. Vanilla

1 tsp. Malt Vinegar

Confectioner's Sugar for dusting

1 1/2 cups Whipping Cream, whipped

2 or 3 Kiwi fruits, peeled and sliced

Any other Fruit (your choice)

Pre-heat oven to 150-C degrees (300-F degrees). Place the egg whites, cold water, sugar, cornstarch, vanilla, and malt vinegar in a large mixing bowl; whip until stiff

peaks form. Place a large sheet of waxed paper on a cold oven tray. Arrange the mixture in the middle of the tray in a nice round circle about 8-10 inches across and 2-3 inches high. Bake for 1 hour or until a very light golden brown, then turn oven off and leave the meringue in the oven until it is cold.

Take the dessert bottom from the oven and carefully peel away the wax paper from the bottom of your Pavlova shell. Dust a serving plate with confectioner's sugar and top the Pavlova with several dots of whipped cream. Place the kiwi slices - and any other fruit you may desire, as well - on top, in whatever decorative pattern suits your fancy. Slice to serve.


Fresh mint leaves

Crushed ice

1 tablespoon sugar syrup (recipe follows)

1 tablespoon water

2 ounces bourbon

For each Mint Julep, crush a few mint leaves in the bottom of an 8-ounce glass. Fill the glass with crushed ice. Add 1 tablespoon of sugar syrup and 1 tablespoon water. Add 2 ounces of bourbon, stirring gently until the glass is frosted. Garnish with a sprig of fresh mint.

* For the syrup:

1 cup sugar

1 cup water

1 bunch fresh mint leaves

Bring the sugar and water to a boil in a saucepan. Boil for 5 minutes; do not stir. Place mint in the bottom of a heatproof bowl and add the sugar-water mixture. Gently crush mint with the back of a spoon. When syrup has cooled slightly, pour it into a jar with a tight-fitting lid and refrigerate for 8 to 10 hours. Strain, discarding the mint. Store syrup in refrigerator, preparing individual juleps as desired.


8 slices bacon. cooked and crumbled

1-28 oz can pork and beans

1-15 1/2 oz can chili beans, undrained

3/4 cup onion, finely chopped

1/2 cup packed brown sugar

1-8 oz can enchilada sauce

1 Tblsp flour

2 tsps chili powder

1 tsp ground cumin

1/8 tsp garlic powder

1 cup shredded Monterey Jack cheese

Combine all ingredients except cheese; mix gently. Place in a greased 2 quart casserole. Bake uncovered at 475°F for 15 minutes. Reduce heat to 375°F; bake for 30 minutes, stirring occasionally. Sprinkle with cheese; bake 15 minutes longer. 8-10 srv


3 guajillo chilis, tops and seeds removed

1 ancho chili, top and seeds removed

3 large tomatillos, with husks

1 large, hard green tomato

1 small onion, unpeeled

2 garlic cloves, unpeeled

10 black peppercorns

8 whole cloves or 1/4 teaspoon ground

2 tablespoons lard or vegetable oil

1 teaspoon salt, or to taste

2 tablespoons fresh masa or 2 teaspoons masa harina mixed with 2 T. water

Rinse chilis under cold running water and shake off excess moisture, but don't dry them. Heat a griddle or cast-iron skillet over medium-high heat until a drop of water sizzles on contact. A few at a time, place the chilis on the griddle and let them heat, turning occasionally with tongs, just until any clinging moisture is evaporated and the aroma is released. Allow approximately 30 to 45 seconds in all per chili, slightly less for guajillos. The chilis should just become dry, hot and fragrant. Do not allow them to start really roasting or they will have a scorched flavor.

Place chilis in a small bowl. Cover generously with boiling water and let soak for at least 20 minutes. Drain the soaked chilis and reserve. While the chilis soak, prepare the vegetables. Using a griddle or cast-iron skillet thoroughly heated over low heat, fry the tomatillos, green tomato, onion and garlic.

Fry tomatillos in their husk. Cook, turning frequently to guard against scorching, until they are lightly softened all over, about 10 to 15 minutes. Place tomato on griddle stem side down. Cook, turning frequently, until the skin is blackened and blistered all over, around 15 minutes.

Cook unpeeled onion and garlic, turning frequently, until somewhat softened, about 15 to 20 minutes for the onion, 8 minutes for the garlic. As each is done, remove to a bowl to catch the juices and set aside. Grind the peppercorns and cloves together in an electric coffee or spice grinder or with a mortar and pestle. When the roasted onion, garlic and tomato are cool enough to handle, peel them over the same bowl to catch the

juices. Remove the husks from the tomatillos. Place the vegetables and their juices in a blender with the drained chilis and ground spices. Process to a smooth puree (about 3 minutes on high). With a wooden spoon or pusher, force the puree through a medium-mesh sieve into a bowl. In a medium-size saucepan, heat the lard or vegetable oil over medium heat until rippling. Add the pureed sauce and cook, covered, for 10 minutes,

stirring occasionally. Stir in the salt. In a small bowl, mix the masa with 1/2 cup water and whisk into the sauce. Bring back to a simmer and cook, whisking constantly, until the sauce is somewhat thickened and the flavors are well blended, about 15 minutes.

The amarillo is now ready to use as a filling, a thick sauce for tamales, or an accompaniment to whatever strikes your fancy. Makes 2 1/2 to 3 cups.


2 1/2 C. All Purpose Flour

1/2 tsp. Baking Soda

1/4 tsp. Salt

1 C. packed Dark Brown Sugar

1/2 C. Sugar

1 C. salted Butter, softened

2 large Eggs

2 tsp. Vanilla extract

12 oz. Semisweet Chocolate Chips

Preheat oven to 300 degrees. In a medium bowl, combine flour, baking soda, and salt. Mix well with wire whisk and set aside. In a large bowl with an electric mixer, blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sites of the bowl. Add eggs and vanilla extract and mix at medium speed until just blended. Do not over-mix. Add flour mixture and chocolate chips, and blend at low speed until just mixed. Do not overtax. Drop the dough by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart. Bake for 18 to 22 minutes or until golden

brown. Transfer cookies immediately to a cool surface with a spatula.


1 tablespoon butter

1 small to medium onion, 4 to 8 ounces

1/2 pound button mushrooms

Salt and freshly ground black pepper

8 large eggs

1/4 cup grated Parmesan

1/4 cup milk

Dash or two of cayenne pepper

8 chives or parsley leaves, enough for 1/4 cup chopped

1 bunch watercress

1 head radicchio, about 6 ounces

1 Belgian endive, about 4 ounces

2 tablespoons balsamic vinegar

2 tablespoons olive oil

Turn on broiler and set rack 6 inches from heat. Put butter in a 12-inch skillet over medium heat. Peel onion and chop by hand or with food processor. Add onion to pan and increase heat to medium high. Slice mushrooms. Add to pan and increase heat to high. Season with salt and pepper.

Stir mushrooms and onion once or twice (lower heat if necessary to prevent burning) while beating eggs in bowl with Parmesan, milk, cayenne, and salt and black pepper to taste. Chop chives or parsley leaves, add to bowl, and mix well. Lower heat in skillet to medium. Add egg mixture. Stir contents of skillet to distribute ingredients. Cook 2 minutes. Then put skillet under broiler for about 3 minutes or until frittata is just firm. If necessary, move skillet around to cook evenly.

Meanwhile, cut off and discard bottom 1 inch from watercress stems. Put rest of watercress in salad spinner. Cut 1/2 inch from bottom of radicchio and endive. Halve each lengthwise. With flat side down, cut halves lengthwise into strips about 1/4 inch wide. Wash greens and spin dry. Blot with paper towels to remove excess moisture.

Put vinegar, olive oil and salt and pepper to taste in jar or small bowl. Shake or mix with whisk. Put salad greens in mixing bowl, add dressing, and toss well. Cut frittata into 4 wedges and serve with salad.


6 (6-inch) flour or corn tortillas

1 cup shredded mozzarella cheese (4 ounces)

2/3 cup crumbled feta cheese

1/4 cup chopped walnuts

1/4 cup chopped pitted ripe olives

2 teaspoons snipped fresh oregano or 1/2 teaspoon dried

oregano, crushed

1 tablespoon olive oil


To soften tortillas, wrap in foil; heat in a 350 degree F. oven for 10 minutes. Combine cheeses, nuts, olives, and oregano; spread onto half of each tortilla. Fold in half; secure with toothpicks. Brush one side with oil.

In a skillet cook tortillas, oil side down, over medium-low heat for 4 minutes, brushing with oil and turning once. Cut into triangles. Serve with salsa. 6 servings


1-1/2 pounds boneless beef stew meat, cut into 1-inch cubes

2 tablespoons cooking oil

4 cups water

1 large onion, sliced

2 cloves garlic, minced

2 tablespoons Worcestershire sauce

1 tablespoon lemon juice

1 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon paprika

1/4 teaspoon pepper

1 bay leaf

1/8 teaspoon ground allspice

6 medium carrots, peeled and bias-sliced into 3/4-inch chunks

1 pound small white onions, peeled and halved

4 medium potatoes, cut into 1-inch chunks

1/2 cup cold water

1/4 cup all-purpose flour

Snipped parsley (optional)

In a large pot cook all the meat at once in hot oil over medium-high heat for 15 to 20 minutes or until brown, stirring occasionally. Drain off excess fat. Add the 4 cups water, sliced onion, garlic, Worcestershire sauce, lemon juice, sugar, salt, paprika, pepper, bay leaf, and allspice. Bring just to boiling;reduce heat. Simmer, covered, for 2 hours,

stirring occasionally. Stir in carrots, halved onions, and potatoes. Return to boiling; reduce heat. Simmer, covered, for 30 minutes more or until meat and vegetables are tender. Discard bay leaf.

In a screw-top jar shake together the 1/2 cup cold water and flour until combined. Stir into stew. Cook and stir until thickened and bubbly; cook 1 minute more. Season stew to taste with salt and pepper. Sprinkle each serving with snipped parsley, if desired. 6 srv


Mixture 1:

1 cup orange rind

1 tsp baking soda

1 cup water

1 cup sugar

Mixture 2:

1 cup sugar

2 eggs

3 Tblsps butter or margarine

1 cup milk

Mixture 3:

3 1/4 cup sifted flour

1 tsp salt

3 tsp baking powder

1 tsp vanilla

1 cup chopped nuts

Mixture 1: Boil rind, soda, water and sugar for 5 minutes. Drain and rinse well. Chop until fine. Add 3/4 cup water. Boil until thick (30 minutes). Cool.

Mixture 2: Cream butter and sugar. Add eggs. Beat well and set aside.

Mixture 3: Sift together flour, salt, and baking powder. Gradually add mixture 2, mix well. Add vanilla, chopped nuts and then add mixture 1. Stir well, bake in 3 greased 1 lb coffee cans for 1 hour at 300 degrees F. Makes 3 - 1 lb can loaves


12 ounces orzo pasta

2 tablespoons Sciabica's lemon olive oil

1 1/2 cups cubed feta cheese (such as basil and tomato)

1 1/2 cups chopped roasted red bell peppers

3/4 cup pitted Kalamata olives

2 green onions, chopped


3 tablespoons fresh lemon juice

1 tablespoon while wine vinegar

1 tablespoon minced garlic

1 1/2 teaspoon dried oregano

1 teaspoon Dijon mustard

1/2 teaspoon ground cumin

1/2 cup Sciabica's lemon olive oil

3 tablespoons toasted pine nuts

Cook orzo in a large pot of boiling water until tender but still firm to bite. Drain. Rise with cold water; drain well. Transfer to a large bowl. Toss with two tablespoons of lemon oil. Add feta cheese, peppers, Kalamata olives and green onions.

Combine lemon juice, vinegar, garlic, oregano, mustard and cumin in a small bowl. Gradually whisk in remaining half cup of lemon oil. Season dressing to taste with salt and pepper. Add dressing and pine nuts to orzo mixture and toss to blend. Season to taste (again) with salt and pepper.


For sauce:

4 medium tomatoes

1/2 cup butter

2/3 cup sliced mushrooms

1/2 cup chopped onion

1/3 cup chopped celery

1/3 cup lemon juice, freshly squeezed

1/4 cup cooking sherry

1 teaspoon minced garlic

1/2 teaspoon salt

1/8 teaspoon black pepper

For fish:

3 cups water

1/3 cup lemon juice, freshly squeezed

2 tablespoons Worcestershire sauce

2 cups all-purpose flour

1/4 cup paprika

2 tablespoons seasoned salt

8 6-ounce haddock, cod, trout or catfish fillets

2 tablespoons vegetable oil

To make sauce: Place tomatoes in rapidly boiling water 3 minutes, or until skins begin to blister. Rinse under cool, running water and peel. Core and dice, retaining juice. In a 10-inch skillet, melt butter. Add mushrooms, onion and celery and cook, stirring frequently, 3 minutes. Add tomatoes, lemon juice, sherry, garlic, salt and pepper. Bring to a boil. Reduce heat and simmer uncovered 5 minutes.

To make fish: In a mixing bowl, whisk together water, lemon juice and Worcestershire sauce. In a shallow bowl, mix flour, paprika and seasoned salt until well blended. Dip fish into water mixture, then into flour mixture, coating evenly. Heat oil in large skillet over medium heat. Add fish and cook skin side up 4-5 minutes. Turn and continue cooking 4 minutes or until fish flakes when tested with fork. Serve with sauce.


3-pound frying chicken (disjointed, skinned)

2 tablespoons salad oil

1 small onion, sliced

2 garlic cloves, chopped

1 tablespoon sesame seeds

1/4 teaspoon cinnamon

3 tablespoons chili powder

1 1/2 cups chicken broth

2 tablespoons peanut butter

2 tablespoons raisins

1 ounce unsweetened chocolate (optional)

Salt, to taste

Brown chicken parts in oil in a large covered frying pan. Remove and set aside.

Add onion to pan and saute until golden brown. Stir in garlic, sesame seeds, cinnamon and chili powder. Cook, stirring, over medium heat for 1 minute.

Add chicken broth and stir to incorporate browned bits in bottom of pan. Pour into a blander or food processor. Add peanut butter and raisins (and chocolate). Process to a smooth puree. Return sauce to frying pan. Season with salt, if necessary.

Add chicken parts (except the breast) and simmer, covered, for 15 minutes. Add breast pieces and simmer 10 to 15 minutes, or until chicken is tender. Serve with steamed rice flavored with minced bell pepper. Serves 4.


15-1/4 ounces canned pineapple chunks -- drained

2/3 cup chopped celery

1/2 cup chopped pecans

1/4 cup mayonnaise

1/2 teaspoon salt

1/8 teaspoon paprika

1 small head of lettuce -- shredded

11 ounces canned mandarin oranges in light syrup -- drained

Combine pineapple, celery, pecans, mayonnaise, salt, and paprika, mixing well. Chill. Arrange lettuce on individual salad plates; top with pineapple mixture. Garnish with mandarin oranges. Yield 6 servings.


2 1/4 pounds baking potatoes (about 4 large)

1 teaspoon salt

1 egg

1 to 1 1/2 cups all-purpose flour

10 cups water

6 to 8 tablespoons unsalted butter

A few fresh sage leaves, torn

1/2 cup freshly grated Parmesan cheese

Pierce the potatoes in several places and put into a preheated 350-degree oven. Bake until tender, about 1 1/4 to 1 1/2 hours. Cool slightly, then peel the potatoes while still warm.

Rice the potatoes into a large bowl. Mix in the salt, egg and as little flour as possible to make a soft, smooth, consistent dough. On a lightly floured surface roll out logs about the width of a finger and cut into 3/4-to 1-inch pieces. To get the characteristic shape of gnocchi, hold them between thumb and forefinger and roll them lightly and quickly against the front of a hand-held grater. Or simply press lightly on the top of each with

a fork. Bring 10 cups water to the boil in a large pot and cook the gnocchi until

they rise to the top, about 1 to 3 minutes. While the water is coming to a boil, melt the butter in a small heavy saucepan and wilt the sage leaves in it briefly. Hold on low heat.

When the gnocchi is cooked, remove with a slotted spoon to a bowl. Add the sage butter and Parmesan, mixing gently, and serve immediately.


12 ounces broccoli

2 teaspoons olive oil

1 medium red onion, chopped fine

2 medium cloves garlic, minced

1/2 jalapeño pepper, minced

1 teaspoon ground cumin

1/2 teaspoon chile powder

1/4 teaspoon ground cinnamon

8 ounces cooked, skinless, boneless chicken breast, shredded

1/4 teaspoon salt (optional)

1 (15-ounce) can no-salt-added whole tomatoes

2 tablespoons minced fresh cilantro

1/2 cup evaporated skim milk

6 small corn tortillas

3/4 cup shredded, reduced-fat Monterey Jack cheese

2 cups cooked brown rice

1 cup non-fat yogurt

Preheat oven to 350 degrees. Remove tough stems from broccoli and break into florets. Steam broccoli until crisp but tender, and set aside.

In a large non-stick pan, heat oil; saute onion for 3 or 4 minutes to soften. Add garlic, jalapeño, cumin, chili powder, cinnamon and chicken. Stir and cook to mix well and heat through. Season with salt, if desired. Remove from heat and stir in broccoli; divide into 6 equal portions, and set aside.

In blender or food processor combine tomatoes, cilantro and evaporated milk; blend well. Pour into pot and heat just to boiling. Remove from heat and dip each tortilla into the hot mixture to soften slightly. Fill each tortilla with 1/6 of the chicken mixture; roll up, and place seam side down in a baking dish large enough to hold all the enchiladas in a single layer. Repeat process and pour remaining tomato-milk mixture over enchiladas; sprinkle cheese over the top. Bake 15 to 20 minutes, or until sauce is bubbly, and serve with brown rice and a dollop of yogurt.






3/4 cup sugar

1/4 cup oil

1 egg

1 tsp. vanilla

1/2 cup milk

1 1/2 cups flour

2 tsp. baking powder

1/2 tsp. salt

Streusel Topping:

1 cup brown sugar

4 Tbs. flour

4 Tbs. melted margarine

2 tsp. cinnamon

1 cup chopped nuts

Blend sugar, oil, egg, vanilla and milk thoroughly. Mix together flour, baking powder and salt and add to mixture. Mix together topping ingredients in a small bowl. Grease 8 or 9 inch pan. Pour 1/2 of batter and top with half of streusel filling. Add remaining batter and crumble streusel topping on top. Cook at 350 degrees for 35-40 minutes.


1 c. brown sugar, firmly packed

1 c. cooked canned pumpkin

1/2 cup oil

1 tsp. vanilla

2 cups flour

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. ginger

1 cup raisins (optional)

1/2 cup chopped nuts (optional)

Beat together sugars, pumpkin, oil and vanilla. Sift together dry ingredients - add and stir until smooth. Blend in raisins and nuts. Drop by spoonfuls onto a greased baking sheet. Bake at 350s for 12 to 15 minutes. Makes about 3 or 4 dozen cookies. She used to make a cream cheese frosting to "ice" these with when they were cool.




8 medium Chicken Breast halves without skin -- boned

4 cloves Garlic -- minced

2 tablespoons Basil -- fresh, chopped

3 cups Tomatoes, canned -- diced (keep juice)

2 tablespoons Parsley -- fresh, chopped

2 cups Chili Sauce -- low sodium if desired

3 cups Green Pepper -- chopped

1/2 teaspoon Red Pepper Flakes

1/2 teaspoon Salt

1 cup Celery -- chopped

Nonstick Cooking Spray

1/2 cup Onion -- chopped

Spray Dutch oven with nonstick spray cooking spray. Slice chicken into thin strips. Cook chicken in Dutch oven, over medium high heat stirring, for 3 to 5 minutes, or until no longer pink. Reduce heat to medium. Add tomatoes and juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, red pepper flakes, and salt. Bring to a boil and reduce heat to simmer. Simmer, covered, for 10 minutes. Serve over hot cooked rice or pasta.


1 Leek, sliced

8 Ribs celery, diced

2 tb Flour

Pinch of oregano

1 qt Fish stock (or chicken broth)

1/2 lb Crabmeat

1 t Worcestershire sauce

2 Egg yolks, beaten

1 Onion, diced

1/4 lb Butter

1 t Tomato paste

1 qt Chicken broth

4 oz Crab roe (optional)

4 tb Sherry

1/2 pt Cream

Salt and pepper to taste

Melt butter in saucepan, add vegetables, and simmer until tender. Mix flour, tomato paste and oregano. Stir well, add to vegetables. Stir in chicken broth and fish stock (or rest of chicken broth). Boil 30 minutes, stirring occasionally. To this mixture, add (optional) crab roe, crabmeat, sherry, Worcestershire sauce, salt & pepper. Cook for 5 minutes ONLY. Remove from heat. Add egg yolks and cream. Serve at once. 1 gal.


For topping:

1 Tblsp flour

1/2 cup brown sugar, firmly packed

2 Tblsps butter or margarine, softened

1/2 cup nuts, chopped

12 oz mini chocolate chips, divided

For Cake:

2 cups flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup butter or margarine, softened

1 cup sugar

1 tsp vanilla extract

3 eggs

1 cup sour cream

In small bowl, combine 1 Tblsp flour, brown sugar and 2 Tblsps butter, mix well. Stir in nuts and 1/2 cup mini chocolate chips. Set aside. In small bowl, combine 2 cups flour, baking powder, soda and salt; set aside. In large bowl, combine 1/2 cup butter, sugar and vanilla; beat until creamy. Add eggs, one at a time, beating well after each addition.

Gradually beat in flour mixture alternately with sour cream. Fold in remaining mini chocolate chips. Spread into greased 9"x13" baking pan. Sprinkle topping evenly over batter. Bake at 350 degrees F for 45-50 minutes or until toothpick inserted in center comes out clean. Cool completely in pan, cut and serve.makes 2 dozen squares


6 boneless, skinless chicken breasts, pounded thin

4 cups ice water and ice

4 t salt

3/4 cup ground pecans

2 whole eggs

2 T milk

2 T honey

1/2 t salt

1/2 t black pepper, course ground fresh

Marinate the chicken breasts in iced salt water for 1/2 hour. Beat milk with honey, then add beaten eggs, salt and fresh ground pepper. Put egg wash in one shallow bowl, and pecan meal in another. Dip each chicken breast in the egg wash, then into the pecan meal and pat the meal into the breast to form a crust. Place the breasts in a shallow baking pan that has been sprayed with cooking spray, and bake for 35 minutes at 375, or until the breasts are done through. 6 Servings


1 lb spaghetti uncooked

6 oz turkey bacon, finely chopped

3 cloves garlic, minced

2/3 cup dry white wine

1 cup egg substitute

1/3 cup fresh parsley chopped

1/3 cup parmesan cheese, grated


freshly ground pepper

Prepare pasta according to package directions. While pasta is cooking, cook the bacon and garlic in a small saute pan over medium-low heat until the garlic is aromatic and the

bacon is lightly browned, about 3 to 4 minutes. Add the wine, increase heat, bring the wine to a boil and cook until it has reduced by about half. Pour mixture into a large serving bowl and let it cool for 5 minutes. Stir in the egg substitute and the parsley. When pasta is done, drain it well and add it immediately to the bacon mixture. Add Parmesan cheese and toss quickly. Season with salt and freshly ground pepper

and serve. Yield: 6 Servings


2 tablespoons vegetable oil

1 cup uncooked regular long grain rice

1 medium onion, chopped (1 cup)

2 1/2 cups water

1 1/2 teaspoons salt

3/4 teaspoons chili powder

1/8 teaspoon garlic powder

1 small green pepper , chopped (1/2 cup)

1 8-ounce can tomato sauce (not pasta sauce)

Heat oil in 10-inch skillet over medium heat. Cook rice and onion in oil about 5 minutes, stirring frequently, until rice is golden brown and onion is tender. Stir in remaining

ingredients. Heat to boiling; reduce heat to low. Cover and simmer about 30 minutes, stirring occasionally, until rice is tender.


6 medium Green Bell Peppers

1 pound Lean Ground Beef

1 cup Onion -- chopped

1 cup Rice -- cooked

1 teaspoon Celery Salt

1/2 teaspoon Salt

1/4 teaspoon Black Pepper

1/8 teaspoon Cayenne Pepper

8 ounces Picante Sauce OR

1 can Cream of Tomato Soup -- prepared

Remove tops of green peppers, and scoop seeds and membranes from inside. Cook peppers in boiling salted water for 3 minutes. Drain and rinse with cold water. Brown ground beef, onion and seasonings in a large skillet, then drain fat from mixture. Add rice, and spoon mixture into green peppers. Place stuffed peppers into a greased casserole or foil pan, cover with aluminum foil and seal tightly. Write the following instructions on a slip of paper:

"Thaw in refrigerator overnight, top with picante sauce or prepared tomato soup, and bake, uncovered at 350 degrees F for about 30 minutes or until cooked through."

Place slip of paper into a small zip baggie, and tape to package with freezer tape. Freeze for up to six months.


1 cup water

1/4 cup margarine

1 cup all-purpose flour

4 eggs

1-1/2 tablespoons cornstarch

1/2 cup evaporated skim milk

1/4 teaspoon butter flavoring

1/2 teaspoon vanilla extract

1/4 cup sugar

8 ounces lowfat yogurt -- lemon flavored

1 cup fresh strawberries -- sliced

1/4 teaspoon powdered sugar

Combine water and margarine in a saucepan; bring to a boil. Add flour all at once, stirring vigorously over low heat about 1 minute or until mixture leaves sides of pan and forms a smooth ball. Remove from heat, and cool slightly. Add eggs to flour mixture, one at a time, beating with a wooden spoon after each addition; beat until batter is smooth. Drop batter by slightly rounded tablespoonfuls 2 inches apart on an ungreased baking sheet. Bake at 400 degrees F. for 30 minutes or until golden and puffed. Cool away from drafts. Cut tops off cream puffs; pull out and discard soft dough inside. Combine cornstarch, milk, flavorings, and sugar in a heavy saucepan. Cook until mixture comes to a boil, stirring constantly; boil 1 minute. Let cool. Add yogurt to cooled cornstarch mixture; stir to blend. Fold in sliced strawberries. Fill cream puffs evenly with strawberry mixture; replace tops. Sift powdered sugar over cream puff tops. 9 servings.


6 boneless, skinless chicken breasts

1 - 8 oz pkg. cream cheese

1 small bunch green onions, chopped - use only "onion" end up to the stem

1/8 tsp. garlic salt (if desired)

1/8 tsp. each salt & pepper (if desired - no need to add salt if you use

the garlic salt.)

12 slices of uncooked bacon

6 - 12 toothpicks

Preheat oven to 375 degrees F. If your oven cooks hot, reduce the temperature to 350 degrees. Pound chicken breasts until they are about 1/2 their thickness and they are more flexible. Mix cream cheese, green onions, garlic salt (if desired), salt and pepper (if desired) together. Spoon mixture into the middle of each chicken breast, its approximately 3 tablespoons per breast - divide the mixture between each breast. Fold

chicken breast with ends to close and wrap a slice of bacon around the breast, with the bacon closing the opposite direction around the chicken breast. Fold a second slice of bacon the opposite way and secure with 1 or 2 toothpicks. Place in a shallow baking pan that has been sprayed with cooking spray and bake for approximately 1 hour - check after 45 minutes and be sure to make a slit in the largest chicken breasts to see if they are completely cooked. (One sign is that the chicken is done, is when the bacon is cooked.)

Good with tri-color bow-tie pasta or corkscrew pasta with melted butter, parmesan, and garlic. Artichokes or steamed broccoli (preferably artichokes), and garlic bread.


4 skinless, boneless chicken breast halves

1 tablespoon canola oil

salt and fresh-ground pepper to taste

2 teaspoons fresh grated ginger

1 cup orange juice

1/2 cup dry white wine

1 teaspoon lime juice

1/2 teaspoon Dijon mustard

1 teaspoon maple syrup

1/2 teaspoon thyme

1/4 teaspoon coriander

1 can (15 oz.) sweet potatoes, drained

1/3 cup slivered almonds

1 cup dates

Heat oil in large skillet over moderate heat. Season chicken with salt and fresh-ground pepper. When oil is hot, add chicken, cooking till light brown on both sides. Add the ginger, orange juice, wine, lime juice, mustard, maple syrup, thyme, and coriander. Stir, blending. Add sweet potatoes. Simmer for 10 minutes. Remove from heat and add almonds and dates. Serves 4.


1 cup raisins

1 tablespoon all-purpose flour

18-1/2 ounce package Swiss chocolate cake mix

4 eggs

8 ounces sour cream

1/3 cup water

1/3 cup vegetable oil

1 teaspoon vanilla extract

1 cup semisweet chocolate chips

1 cup chopped pecans

Powdered sugar

Dredge raisins with flour; set aside. Combine cake mix, eggs, sour cream, water, oil, and vanilla in a large mixing bowl; beat 2 minutes on medium speed of an electric mixer. Add raisins, chocolate chips, and pecans; stir until ingredients are combined. Pour batter into a greased and floured 10-inch Bundt pan. Bake at 350 degrees F. for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes; remove from pan, and cool completely on a wire rack. Dust top of cake with

powdered sugar. Yield 10 servings.


Combine and set aside the following:

1 1/2 cups brown sugar

1 cup pecans

1 Tablespoon cinnamon

In a large bowl mix:

2 cups flour

1 small pkg. instant butterscotch pudding

1 cup white sugar

1 cup water

2 tsp. baking powder

3/4 c. vegetable oil

1 tsp. salt

6 tsp. vanilla

1 small pkg. instant vanilla pudding

4 eggs

Put all in a mixer bowl and beat 2 minutes. Pour 1/3 batter in greased 9x13 pan. Sprinkle 1/3 sugar mixture over batter. Alternate until 3 layers have been made, ending with sugar mixture. Bake at 350 degrees F. for 40-45 minutes.


Tomato base:

3 tablespoons olive oil

1 large clove garlic, peeled and cut in halves

5 large sprigs Italian parsley, leaves only, finely chopped

1/4 cup tomato paste

1/2 cup chicken broth

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper


1 pound medium-size white potatoes

2 cups all-purpose flour, divided

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon ground nutmeg, preferably fresh

4 tablespoons unsalted butter, melted

1/3 cup freshly grated Parmesan or Romano cheese

1/4 cup coarsely chopped Italian parsley

To prepare the tomato base: Heat the olive oil in a small heavy saucepan over medium heat. When warm, add garlic and stir 2 minutes, or until lightly golden. Remove garlic from pan. Add parsley, tomato paste, broth, salt and pepper. Stir well and simmer over low heat until thick, about 15 minutes.

To prepare the gnocchi: Peel the potatoes, cut each into quarters and place in a steamer basket or metal colander set over boiling water. Cover pan and cook until tender, about 20 minutes. Drain well. Pass the potatoes through a potato ricer or grate in a food processor.

Put 1 3/4 cups flour into a large bowl, gently stirring in the potatoes, salt, pepper and nutmeg. Make a well in the center and add the tomato base. Start incorporating the flour into the base, working with clean hands until the dough holds together. (There may still be a little dry flour in the bottom of the bowl.)

Cut the dough into thirds and roll on a lightly floured surface into logs about 1 inch in diameter. Cut each log into 3/4-inch long pieces.

Bring a large pot of water to the boil. Drop about 8 to 10 gnocchi at a time in the boiling water. Stir well so that the gnocchi doesn't stick to the bottom of the pan. Cook until the gnocchi floats to the surface and stays there, about 3 minutes. Remove with a slotted spoon to a plate and continue cooking the rest of the gnocchi.

When all are cooked, pour off any water that has gathered around the gnocchi. Then transfer to a 9-by-13-inch baking dish. Pour the melted butter over the gnocchi and bake 20 minutes in a preheated 350-degree oven. Remove from the oven, sprinkle with cheese and parsley and serve.


1 pound Margarine

1 pound Velveeta brand cheese

4 pounds Powdered Sugar

1 cup Cocoa -- powdered

2 teaspoons Vanilla

1 dash Salt

1 cup Walnuts -- chopped (optional)

Melt cheese and margarine together in medium sized microwave bowl. I usually start with one minute, then stir and cook at 30 second intervals till melted and smooth. Stir until smooth and add vanilla. Mix well. Mix powdered sugar and cocoa in a large mixing bowl until blended well. Add melted mixture to sugar/cocoa mixture and mix until completely blended. Work nuts into dough, and spread evenly in 2 (9"x13") pans. Cool and cut into 1 inch squares. (1 square = 1 serving) Yield: 6 to 6 1/2 pounds candy.


9 lasagna noodles, cooked

1 to 2 cups cooked, finely diced chicken or turkey

3 cups milk

9 Tablespoons butter or margarine

9 Tablespoons flour

3 chicken bouillon cubes

2 cups shredded jack or mozzarella cheese

Cook lasagna noodles. While noodles are cooking, shred cheese. Make thick white sauce from milk, butter and flour, adding bouillon when all the milk has been added, so they dissolve. When white sauce is done, stir in cheese. Stir over VERY low heat until cheese is all melted. Spread about 1/5 of the sauce in the bottom of a flat pan. Layer noodles, chicken, 1/4 of remaining sauce. Repeat, ending with noodles, top with remaining sauce. Bake at 350 until bubbly and top is beginning to brown, about 20 to 30 minutes.





1 cup Warm Water -- 110 to 115 degrees

1 tablespoon Active Dry Yeast

1 tablespoon Honey

1 cup Whole Wheat Flour

1/2 teaspoon Salt

1 tablespoon Vegetable Oil

4 ounces Cheddar Cheese -- shredded

1/2 teaspoon Black Pepper -- freshly ground

1/2 teaspoon Caraway Seeds

1/4 teaspoon Garlic Powder

1 1/4 cups Whole Wheat Flour -- (up to 1-1/2)

1/2 cup Tomato Sauce -- or pizza sauce

1/2 tablespoon Oregano -- dried

1 cup Broccoli -- chopped

1 cup Mushrooms -- raw, sliced

8 ounces Mozzarella Cheese, part skim milk -- shredded

Combine the water, yeast, honey and the 1 cup of whole wheat flour in a large bowl. Beat 100 times until mixture is smooth. Let rise in a warm place for 15 minutes. Add the salt, oil, Cheddar cheese, pepper, caraway seeds, garlic powder and 1-1/4 to 1-1/2 cups whole wheat flour. Mix well and let the dough rest for 5 minutes. Pat out the dough onto a baking sheet for 1 large pizza or divide the dough in half and make two medium-size pizzas.

Top with the pizza sauce, oregano, vegetables and mozzarella. Bake in a 400 degree F oven for 15 to 20 minutes.


9 lasagna noodles cooked

1 cup (or more) ham, shredded (or SPAM diced finely)

3 cups milk

9 Tablespoons butter or margarine

9 Tablespoons flour

2 cups shredded cheddar cheese

1 teaspoon dry mustard or to taste, or use a tablespoon of spicy mustard

Cook lasagna noodles. While noodles are cooking, shred ham and cheese, separately. Make thick white sauce from milk, butter and flour. Do not salt, the ham is usually salty enough. When white sauce is done, stir in mustard and cheese. Stir over VERY low heat until cheese is all melted. Spread about 1/5 of the sauce in the bottom of a flat pan. Layer noodles, shredded ham, 1/4 of remaining sauce. Repeat, ending with noodles, top with remaining sauce. Bake at 350 until bubbly and top is beginning to brown, about 20 to 30 minutes.



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Due to the number of recipes and tips we receive, it is impossible for us to personally test each one and therefore we cannot guarantee its success. Please let us know if you find errors in any of them.

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