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

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Recipes from Spike & Jamie

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Contents Disk 30

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 2 3 4 CAKE 03

























































































1 2 3 4 CAKE

1 C butter

2 C sugar

3 C flour

4 eggs

3 tsp baking powder

1 tsp salt

1 C milk

2 tsp vanilla

In med. sized bowl combine the flour, baking powder and salt, set aside. Cream butter and sugars till light. Add dry ingredients to creamed mixture alternately with the milk, add vanilla. Beat well. (I mix about 2-3 minutes at high speed) Pour into greased and floured 9x13 baking pan and bake 35-40 minutes at 350*.

This cake is good served as shortcake, with fresh strawberries.



1 pound Ground Beef, extra lean

1 medium Onion -- sliced

1 medium Bell Pepper -- chopped

6 slices Bacon -- cooked & crumbled

1 cup Tomato Sauce -- chunky

3 medium Tomatoes -- chopped

4 ounces Cheddar Cheese -- (6 thin slices)


2 large Eggs

1 cup Milk, 1% low-fat

1 tablespoon Vegetable Oil

1 cup Flour

1/4 teaspoon Salt

2 slices Bacon -- cooked & crumbled

Heat oven to 400 degrees F. In a large saucepan, brown ground beef with onion and bell pepper, and drain. Stir in 6 slices crumbled bacon and pizza sauce. Spoon into ungreased 13X9 inch (3 quart) baking dish. Sprinkle evenly with tomatoes and top with cheese slices.

In a medium bowl, beat eggs slightly. Add milk and oil to eggs, and mix well. Lightly spoon flour into measuring cup and level off with a knife. Add flour and salt, then beat 2 minutes at medium speed. Pour evenly over cheese slices. Sprinkle with 2 slices crumbled bacon. Bake at 400 degrees F. for 20 to 30 minutes or until topping is slightly puffed and deep golden brown.


2 sticks* of margarine, softened

1 cup powdered confectioner's sugar

1 tsp. almond extract

2 cups all-purpose flour

1 cup finely chopped almonds

In large bowl, beat margarine with 1/2 cup sugar and then add remaining ingredients. Cover with plastic wrap and refrigerate until chilled. Divide dough and shape into 1/2 inch rolls and then cut into 2 inch pieces. Taper ends of each by pinching them and bend into a crescent shape. Bake at 350 degrees F. for 15 to 18 minutes or until light brown. When cooled, dust with remaining sugar.


Besides being useful in restaurants, this make-ahead method would also help the home cook planning a dinner party or wanting a shortcut at the end of a workday. To make this dish right takes plenty of practice, but what a pleasant way to work toward perfection, one bite at a time.

2 bunches fresh young asparagus

2 quarts-plus freshly made vegetable broth

1/2 cup unsalted butter (1 stick; divided)

1 medium onion, finely minced by hand or food processor

2 cups raw Arborio rice

1/2 cup fresh grated Parmigiano-Reggiano cheese

To prepare asparagus: Slice or break off 1 inch or more (the white section) from the butt end of the asparagus and set aside. Using a sharp knife, cut 3/4 inch off the tips and set aside. Cut the remaining center portions into 1/4 -inch dice. Place the small dice in a small saucepan and cover with water. Set aside.

In a large pot, heat the vegetable broth to boiling. Add the reserved asparagus bottom ends (to give flavor to the broth). Reduce the heat and maintain at a simmer.

To make risotto: Heat 1/4 cup butter in a 12- to 14-inch heavy-gauge skillet. Over medium-high to high heat, add the onions and stir vigorously with a wooden spoon for 2 minutes or more. (The idea is to let the water evaporate from the onion and butter without browning.) Add the rice and continue to stir vigorously until the kernels become translucent and you can see "the eye" at the tip of the kernel. (You do not want any browning to occur.)

Using a ladle, add 1/4 cup hot vegetable broth (do not add asparagus pieces) to the rice mixture, stirring the rice away from the bottom and sides until the liquid is gone. This is done over medium-high to high heat. Repeat, stirring constantly, until you have used 1 quart (4 cups) vegetable broth. Never stop stirring, or the rice will stick or burn. Again, the idea is to evaporate the liquid to help soften the rice kernels but not release the

starch. The rice still will be crunchy to the bite but have a bit of tenderness on the outside of the kernel. Meanwhile, bring the small saucepan with the diced asparagus to a boil. Reduce to a simmer and continue to cook until the asparagus is tender-crisp.

Drain. Remove the rice mixture from the stove and stir in the diced asparagus.

Immediately turn the rice mixture out onto a large cookie sheet or jellyroll pan. With a large spatula, move the rice mixture around in a chopping, turning motion to cool the rice and stop the cooking. The rice kernels should be distinct and not form a creamy rice pudding-like texture. Once the rice has stopped steaming and is partially cool, place the pan in the refrigerator for up to 3 hours. Cool, cover and refrigerate the vegetable

broth until you are ready to finish cooking the risotto.

Remove the rice and broth from the refrigerator 15 to 30 minutes before serving. Bring the vegetable broth back to a boil and reduce heat to a simmer. Place the rice back into the skillet and turn the heat to medium-high. Add 1 to 1-1/2 cups of the hot broth to the rice mixture. (It will be soupy.) Stirring constantly, cook the rice until the liquid is reduced to a cream soup consistency. Repeat until you have used 4 cups of the vegetable broth. During this stage, you are releasing the starch. Taste the rice after 10 minutes. It is done when the rice is tender but firm to the bite. The mixture should be slightly moist but not runny. Stir in 2 tablespoons butter and the cheese. Place the risotto on individual plates. In a small saute pan, melt the remaining 2 tablespoons butter over medium-high heat and quickly saute the asparagus tips until bright green and tender-crisp. Garnish each dish with the tips.


4 pounds pork back ribs

2 tablespoons paprika

2 teaspoons salt

2 teaspoons onion powder

2 teaspoons garlic powder

2 teaspoons red pepper

1-1/2 teaspoons white pepper

1/2 teaspoon black pepper

1 teaspoon dried thyme leaves

1 teaspoon oregano

Cut ribs into serving-size pieces. Combine seasonings together well and rub on all surfaces of ribs. Place ribs on covered grill over indirect heat and cook, turning every 15 minutes, for 1-1/2 hours. Yield: 4 servings.






Makes 3 servings as a main course, 6 as a side dish

3 medium russet potatoes

1 teaspoon salt

3 tablespoons butter, melted

1 teaspoon dried parsley

1 teaspoon dried chives

1/4 teaspoon dried thyme

1/4 teaspoon dried sage

1/4 cup shredded cheddar cheese

1/4 cup shredded parmesan cheese


Preheat oven to 450 degrees.

Scrub and dry the potatoes. Combine salt, melted butter, parsley, chives, thyme and sage. Cut each potato crosswise into thin slices, being careful not to cut all the way through. (Using the handle of a wooden spoon behind the potato will help.)

Arrange potatoes cut side up in a baking dish. Stir the melted butter and seasoning mixture and carefully sprinkle the mixture over each potato while separating the individual slices to cover thoroughly.

Bake 1 hour. Remove from the oven, sprinkle with cheddar and parmesan cheeses and bake for another 10 to 15 minutes, or until potatoes are tender.


2 eggs (see note)

Juice of 1 lime (about 2 tablespoons)a

1/2 bunch fresh cilantro

1 teaspoon granulated sugar

2 tablespoons white wine vinegar

1 tablespoon minced fresh garlic

1 tablespoon dry mustard

1 tablespoon onion powder

1 cup canola or other vegetable oil


Combine the eggs, lime juice, cilantro, sugar, vinegar, garlic, mustard and onion powder in the bowl of a food processor or blender. Process until well-blended. With the processor running slowly, drizzle in the oil. Chill until ready to serve. Shake well before serving. Note: This recipe calls for uncooked eggs. Be sure to use clean, uncracked

eggs. Because of the possibility of salmonella, we do not recommend this recipe for people at high risk for contracting food poisoning, such as the elderly, the very young, the chronically ill, pregnant women or others with a weakened immune system.


1 pound Chicken -- cooked and shredded

1 teaspoon Chili Powder -- not cayenne

1 teaspoon Cumin -- ground

1 tablespoon Lime Juice

1/2 cup Corn Oil

1 cup Onion -- diced

2 Anaheim chili peppers -- diced

8 ounces Green Chiles -- mild

cup Cilantro -- chopped

8 Flour Tortillas -- 8" in diameter

1 cup Monterey jack cheese -- grated

1/2 cup Sour Cream

1/2 cup Salsa

8 slices Lime

Preheat oven to 250 degrees. Sprinkle chili powder, cumin, and lime juice over it, mix, and set aside. In a large, non-stick fry pan, heat corn oil over medium heat. Add yellow onion and peppers and saute until onion is translucent and peppers have softened a little (add green onion after pepper is softened). Transfer the mixture to a large bowl. Add cilantro and chicken and toss to distribute evenly. Heat remaining corn oil in the same fry pan. While it is heating, divide chicken mixture among the 8 tortillas, in the

center. Sprinkle 2 tbsp. grated cheese on each tortilla. When the oil is hot (not smoking, that's too hot), fold the tortillas in half over the chicken and cook 2 at a time. Press down gently on the tops to seal. Turn when they are golden brown, about 3 minutes. Cook until the second half is golden and the cheese has melted. As they finish cooking, place the quesadillas on a platter and hold them in the oven until all of them are done.


Makes two 8-ounce servings

1/2 pint lemon sherbet (1 cup)

1/2 cup nonfat vanilla yogurt

1 cup soy milk

6 ounces silken tofu

1/3 cup orange juice


Place the sherbet, yogurt, soy milk, tofu and orange juice in the work bowl of a food processor fitted with a metal blade. Pulse ingredients 3 or 4 times. Then process until a smooth drink forms. Serve immediately.



One of the attractions of Key lime pie is simplicity: It's one of the easiest desserts to make. This recipe is the classic version. We tested it with fresh Key limes and regular Persian limes; the latter a pale imitation of the former. If you must use Persians, throw in a teaspoon of grated lime peel (green part only) to intensify the flavor.

4 egg yolks

1 14-ounce can sweetened condensed milk

4 ounces Key lime juice (1/2 cup)

1 9-inch graham cracker crust

Whipped cream

Lime slices

Preheat oven to 350 degrees. Combine the yolks and condensed milk in a medium bowl and mix well. Add lime juice a little at a time and beat until the filling is smooth and creamy. Pour into crust and bake 15 minutes. Cool 15 minutes, then refrigerate. Serve thoroughly chilled, topped with whipped cream and garnished with lime slices.


1 pound medium shrimp

1 cup all-purpose flour; divided

1/3 cup beer

1/4 teaspoon baking powder

1/4 teaspoon paprika

1/4 teaspoon curry powder

1/8 teaspoon salt

1/8 teaspoon ground red pepper

8 ounces flaked coconut

Vegetable oil

Peel and devein shrimp leaving tails intact. Combine 3/4 cup flour, beer and next 5 ingredients stirring until smooth. Dredge shrimp in remaining 1/4 cup flour; dip in

batter, and coat with coconut. Fry shrimp in hot 350 degree oil until coconut is golden, turning once. Serve with Sweet Dipping Sauce.

-- Sweet Dipping Sauce --

10 ounces orange marmalade

3 tablespoons prepared horseradish

3 tablespoons creole mustard

(Combine all ingredients to yield 1 1/4 cups sauce)





(Hoppin' John)

1 pound dried cowpeas (black-eyed peas)

1/2 pound salt pork, cubed

1 large onion, chopped

2 cloves garlic, minced

1/2 pound cooked ham, cubed

1 ham bone or pig's foot

black pepper, to taste

1/4 teaspoon red pepper flakes

dash Tabasco sauce

Pick over peas for stones, rinse, and cover peas with cold water. Bring to a boil, boil 1 minute, remove, and cover pan. Let sit for 1 hour. Saute salt pork until golden brown to release fat, add onion and garlic, and saute until onion is somewhat softened. Add the pork and onion mixture to the peas, along with the ham, ham bone, and seasonings, adding enough water to cover. Bring to a simmer, cover, and simmer gently until peas are tender but not mushed, 1 to 2 hours. Taste for seasoning and adjust. Cook rice separately. Mound rice on a platter and surround with peas. Serves 6 to 8.

The black-eyed pea, also known as the cow pea, is thought to have originated in North Africa, where it has been eaten for centuries. It may have been introduced into India as long as 3,000 years ago, and was also a staple of Greek and Roman diets. The peas were probably introduced to the New World by Spanish explorers and African slaves, and have become a common food in the southern United States, where they are available dried, fresh, canned, and frozen. The flavorful peas are used to make soups, salads, fritters, and casseroles; they can also be puréed or sprouted. One of the more popular ways of cooking black-eyed peas is the dish called "Hoppin' John", a traditional African-American dish served on New Year's day for good luck. There are almost as many theories as to how Hoppin' John got its name as there are ways to cook the dish. One story attributes the name to the custom of inviting guests to eat with, "Hop in, John." Another suggestion is that it is derived from an old ritual on New Year's Day in which the children of the house hopped once around the table before eating the dish. Whatever its origin, it was definitely a staple for many in the early South, and remains an important dish today.



1 loaf rustic bread, 12 inches long

3 cloves garlic

2 tablespoons extra-virgin olive oil

Juice from 1-1/2 lemons (about 1/3 cup)

1 tablespoon Dijon mustard

4 to 6 ounces silken tofu

Sea salt and black pepper

1 large head romaine lettuce, trimmed, torn, washed and thoroughly dried

4 ounces grated parmesan cheese (about 1 cup)

Preheat oven to 400 degrees.

To make the croutons, cut the bread lengthwise in half. Rub the garlic cloves on the inside of the bread. Drizzle the inside of the bread with the olive oil. Cut the bread into cubes and place on a baking sheet. Bake until crisp, about 10 minutes. Set the croutons aside to cool.

Meanwhile, make the dressing by combining the lemon juice, mustard and tofu in the work bowl of a food processor fitted with a metal blade. Process until it becomes smooth and creamy. Season to taste with salt and pepper. Place the lettuce in a large bowl and add the dressing. Add the croutons and toss the salad. Add the parmesan cheese and toss once more.



1 large carrot

1/2 cucumber

1/4 head red cabbage

1/2 cup bean sprouts (see note)

Freshly ground pepper

1/3 cup Chu Me's Oriental Ginger Dressing

Peel the carrot and slice lengthwise into 1/2 -inch-wide "planks." Using a vegetable peeler, shave strips from the edge of each plank until it is too small to hold. Peel the cucumber half, cut it lengthwise into sections and shave strips from each. Slice the red cabbage as thinly as possible. Toss the carrot, cucumber and cabbage in a bowl with the bean sprouts and dressing.

Editor's note: Raw sprouts have been linked to food-borne illnesses because of bacterial contamination of the seeds. Some health officials recommend not eating any kind of raw sprouts.


1 (3- to 4-pound) leg of lamb, boned and cubed into 2-inch chunks

2 stalks lemon grass, top third discarded, rest chopped

15 cloves garlic, chopped

1 large knob ginger, peeled and finely chopped

1 large onion, coarsely chopped

2 tablespoons olive oil

1 1/2 to 3 tablespoons Thai red curry paste

1 tablespoon shrimp paste

1 (14-ounce) can coconut milk

1/4 cup Thai or Vietnamese fish sauce

Mix lamb with lemon grass, garlic and ginger. Marinate 30 minutes. Saute onion over medium high heat with olive oil. When onions are translucent, add lamb. Saute lamb until cooked through, about 15 minutes. Mix curry paste and shrimp paste with 1/2 cup water until lump free. Add mixture to the lamb. Stir in coconut milk and fish sauce, and continue to cook for 5 more minutes. Serve over rice, if you like.



In this recipe, the beans are left whole and cooked in a mixture of spices and beer until there is almost no liquid left. They can replace refried beans in tacos, burritos, and tostadas.

1-1/4 cups dried pinto beans or two 14-ounce cans pinto beans, rinsed and drained

1 tablespoon vegetable oil

3 slices bacon, chopped

1 large onion, finely chopped

2 cloves garlic, crushed

1 teaspoon ground cumin

1 teaspoon chili powder or 1 teaspoon red pepper flakes

1 teaspoon chopped fresh oregano

1 14-ounce can chopped tomatoes, drained

3/4 cup light beer

3/4 cup water

Salt and freshly ground black pepper

If using dried beans, place in a large saucepan or bowl. Add enough water to cover and soak the beans overnight, then cook according to the instructions on the package. Drain the beans and discard the cooking water.

In a large saucepan, heat the oil over medium-high heat. Add the bacon and cook for 3 minutes. Add the onion, garlic, cumin, chili powder, and oregano; cook, stirring occasionally, until the onion is tender, about 10 minutes. Add the beans, tomatoes, beer and water and mix well. Season with salt and pepper to taste and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 30 minutes.

Remove the lid, stir well, and simmer an additional 20 minutes or until there is very little liquid left. Season to taste with salt and pepper. Serve hot.








1 1/2 c frozen mixed veggies, thawed

1 c cut-up cooked chicken

1 can condensed cream of chicken soup

1 c Bisquick

1/2 c milk

1 egg

Heat oven to 400 deg. Mix Veggies, chicken, and soup in ungreased 9" pie plate. Stir remaining ingredients with fork until blended. Pour into pie plate. Bake 30 minutes or until golden brown. Six servings



2 cups rotini or similar shape pasta (8 ounces)

1 cup commercially prepared Alfredo pasta sauce

2 tablespoons good-quality fortified wine such as Marsala, Madeira or dry sherry

2 tablespoons nonfat or 1 percent milk

1 teaspoon olive oil 1 large onion (1 cup chopped)

1 pound fresh asparagus, preferably pencil-thin spears

1 medium yellow or red bell pepper (1 cup diced)

Bring 21/2 quarts of unsalted water to a boil in a 41/2 -quart Dutch oven or soup pot. When the water reaches a rapid boil, add the rotini and cook until tender, 9 to 11 minutes.

Meanwhile, pour the Alfredo sauce into a 1-quart glass measure or bowl. Add the wine and milk and whisk well. Set aside.

Place the oil in an extra-deep, 12-inch nonstick skillet over medium heat. Peel and coarsely chop the onion, adding it to the skillet as you chop. Stir from time to time. Rinse the asparagus, snap off bottom end of stalks where they break naturally and discard. Cut the asparagus spears into thirds. Set aside.

Rinse and seed the bell pepper, and cut it into 1/2 -inch dice. Set aside. Add the asparagus to the skillet and cook, gently stirring from time to time, for 2 minutes. Add the bell peppers and continue to cook and stir for 3 more minutes. Reduce the heat to low and stir in the reserved Alfredo sauce until the vegetables are coated and the sauce is heated through, about 1 minute. Remove the skillet from the heat.

When the rotini is done, drain it into a colander and shake the colander to remove as much water as possible. Add the pasta to the skillet and stir and toss to coat well with sauce. Serve at once.


3 cups all-purpose flour

1/2 cup sugar

3/4 teaspoon salt

1 package Fleischmann's(r) Active Dry Yeast*

1/2 cup milk

1/4 cup water

1/4 cup plus 4 teaspoons butter or margarine

1 egg -- at room temperature

3/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/2 cup chopped dates

Lemon Frosting

1-1/2 cups confectioner's sugar

1 tablespoon light corn syrup

1 teaspoon lemon extract

2 teaspoons softened butter

Food coloring

1/2 cup flaked coconut

In large bowl, combine 1 cup flour, 1/4 cup sugar, salt and undissolved yeast. Heat milk, water and 1/4 cup butter until very warm, 120º to 130ºF; stir into dry ingredients. Mix in egg and enough additional flour to makesoft dough.

Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Pinch off 5 pieces of dough the size of small eggs; shape into smooth egg shapes. Roll remaining dough to 18 × 7-inches. Melt remaining 4 teaspoons butter; brush on dough. Combine remaining 1/4 cup sugar, cinnamon and nutmeg. Sprinkle sugar mixture and dates over dough.

Roll up from long edge as for jelly roll; seal seam. Arrange in circle, seam-side down on greased baking sheet; seal ends to join. Cut 1/2-inch deep slashes at 2-inch intervals on top of ring. Place dough eggs inside ring. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 350ºF for 20 minutes or until done. Remove from sheet; cool on wire rack.

Frost the ring with half the Lemon Frosting. Divide remaining frosting into 5 parts; tint each a different color using food coloring. Frost each egg a different color. Tint coconut with green food coloring; sprinkle in ring around egg cluster.

Lemon Frosting: In small bowl, beat 1 1/2 cups confectioners' sugar, 1 tablespoon light corn syrup, 1 teaspoon lemon extract and 2 teaspoons softened butter until smooth.


1 cup plus 1 tablespoon all-purpose flour

1 teaspoon baking powder

3/4 cup (about 4 ounces) pitted dates

1 teaspoon baking soda

4 tablespoons unsalted butter, softened

3/4 cup sugar

1 large egg, lightly beaten

1 teaspoon vanilla extract

For toffee sauce:

1/2 cup unsalted butter

1/2 cup heavy cream

1 cup packed light brown sugar

1 cup heavy cream, whipped

Preheat oven to 350 degrees, with a rack in the center. Butter a 10-inch round or 8-inch square baking dish.

Sift flour and baking powder together. Finely chop dates. Place them in bowl and add 1 1/4 cups boiling water and baking soda; set aside. Beat butter and sugar in large bowl with mixer until light and fluffy. Beat in egg and vanilla. Gradually beat in flour mixture. Add date mixture to batter and fold in with rubber spatula. Pour into baking dish. Bake until pudding is set and firm on top, about 35 minutes. Transfer to wire rack.

To make toffee sauce: Combine butter, 1/2 cup cream and brown sugar in small, heavy saucepan and heat to boiling, stirring constantly. Boil gently over medium-low heat until thickened, about 8 minutes.

Preheat broiler. Spread about 1/3 cup of sauce over pudding. Broil until topping is bubbly, about 1 minute. Serve with toffee sauce and whipped cream.



6 chicken legs with thighs

3 tablespoons vegetable oil

1/2 cup milk

1 cup Mexican crema or whipping cream (divided)

1 to 3 canned chipotle chilies


1/4 cup chicken broth

2 dried California chilies

3 tablespoons sesame seeds, toasted (see note)

Warmed corn tortillas

Cook chicken in oil in skillet over medium heat until browned, 6 to 8 minutes each side. Cook in batches, if necessary. Remove skin and set chicken aside in Dutch oven.

Combine milk, 1/2 cup crema, chipotles to taste and salt to taste in heavy saucepan. Bring to boil. Pour into blender and blend until smooth. Pour sauce over chicken and cook over low heat 15 to 20 minutes, turning once. Add remaining 1/2 cup crema and chicken broth, and cook 5 minutes longer, or until cooked through, gently mixing sauce.

When ready to serve, place chicken on heated platter. With scissors, cut California chilies crosswise into thin rings, discarding seeds. Sprinkle chicken with sesame seeds and decorate with chile rings. Accompany with tortillas.

Note: To toast seeds, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to burn.


1 cup milk

1 cup heavy cream

1/4 cup sugar

1 tablespoon cornstarch

Pinch of salt

5 ounces bittersweet chocolate, best quality, coarsely chopped

2 egg yolks

1 teaspoon vanilla extract

Heat milk and cream in small saucepan until small bubbles appear around edges. Or, place in 2-cup glass measuring cup and microwave 2 to 3 minutes.

Combine sugar, cornstarch and salt in medium saucepan and stir until blended. Add hot milk mixture and heat over medium-low heat, stirring, until it begins to thicken and boil. Add chocolate. Cook, stirring slowly and constantly, until mixture boils and chocolate is melted. Whisk egg yolks in small bowl. Add spoonful of hot milk mixture to eggs and stir to blend. Stir egg mixture back into saucepan. Cook over low heat, stirring, 2 minutes, until pudding is thickened and reaches 165 to 170 degrees. Set sieve over a bowl and strain pudding, pushing last drops of pudding through sieve with rubber spatula. Stir in vanilla. Serve warm, at room temperature, or chilled.








Laugh if you like, but these are my favorite "baked beans," done right on the stove top.

1 15-ounce can pork and beans

1/3 cup ketchup |

1/4 cup firmly packed brown sugar

1 tablespoon liquid from jar of sweet pickles

Combine pork and beans, ketchup, sugar and pickle juice in a saucepan and heat until bubbly. Reduce heat and simmer for 15 minutes. Serve with sausage, corn bread and a green salad.



1/4 cup black peppercorns

1/4 cup fennel seeds

1/4 cup cumin seeds

1/4 cup coriander seeds

1 tablespoon ground cinnamon

3 tablespoons firmly packed brown sugar

Grind peppercorns, fennel, cumin, coriander, cinnamon and brown sugar into coarse powder with coffee or spice grinder. Store tightly covered in cool place up to 3 weeks.


2 cups sugar

1 cup flour

1 cup cocoa

1 cup chocolate chips

1 cup chopped nuts, optional

1 cup butter

4 eggs

Cream butter and add eggs, one at a time. Add remaining ingredients and mix well. Bake in a greased 9 x 13 pan at 325 for 30-40 minutes.


1 pound dried black-eyed peas

2 ham hocks, smoked

2 medium onions

3 cloves garlic, large

2 bay leaves

1 cup converted long-grain white rice

1 (10oz) can diced tomatoes with chiles, juices reserved

1 large red bell pepper, finely diced

3 ribs celery, diced

1 jalapeno or serrano pepper, minced

2 teaspoons Creole seasoning

3/4 teaspoon dried thyme leaves

3/4 teaspoon ground cumin

3/4 teaspoon salt

3 scallions, sliced

hot red pepper sauce

In a large pot, combine the black-eyed peas, ham hocks, and 6 cups water. Cut 1 onion in half and add it to the pot along with the garlic and bay leaves. Bring to a boil, reduce the heat to medium-low, and simmer gently until the beans are tender but not mushy, 2 to 2 1/2 hours. Remove the hocks, cut off the meat in large shreds, and set the meat aside. Drain the peas and set aside. Remove and discard the bay leaves, onion and garlic.

Add 2 1/2 cups of water to the pot and bring to a boil. Add the rice, cover, and simmer until the rice is almost tender, 12 minutes.

Mince the remaining onion. Add to the rice along with the peas, tomatoes, and their juices, bell pepper, celery, jalapeno pepper, Creole seasoning, thyme, cumin, and salt. Cook until the rice is tender, 5 to 7 minutes. Stir in the sliced scallions and meat from the ham hocks. Pass the hot sauce.



2 pounds freshly ground chuck


1/4 pound high-quality blue cheese, crumbled

Shape meat into 4 large burgers. Punch out quarter-size hole in middle of each burger and reshape into rounds as necessary.

To pan-sear, heat heavy, unlined skillet until almost smoking hot. Sprinkle pan lightly with salt and add as many burgers as pan will comfortably hold. Sear about 3 minutes. Turn and sear other side until browned, about 3 minutes more on high. Turn heat down and continue cooking until meat is no longer pink inside.

While burgers are piping hot, sprinkle each with about 2 tablespoons crumbled blue cheese. Serve immediately





1 pound dried black-eyed peas

1 pound spicy bulk pork sausage

1 large onion, chopped

2 garlic cloves, minced

2 quarts water

2 tablespoons crushed red pepper flakes

1 1/2 teaspoons fresh ground white pepper

1 1/2 teaspoons salt

4 cups beef broth, homemade or canned

2 tablespoons unsalted butter

3 cups long-grained rice

In a large saucepan, bring the peas and water to a boil over high heat. Boil for 1 minute. Remove the pan from the heat, cover tightly, and let stand for 1 hour. (Or in a large bowl, combine the peas with enough cold water to cover by 3 inches, and let stand overnight at room temperature.) Drain well.

In a 5-quart Dutch oven, cook the sausage, onion, and garlic over medium heat, stirring often to break up the sausage, until it loses its raw look, about 10 minutes. Pour off all excess fat.

Add the drained peas, water, and red and white peppers. Bring to a boil, reduce the heat to low, and simmer, covered, until the peas are tender, about 1 1/4 hours. Stir in 1/2 teaspoon of the salt.

Meanwhile, bring the beef broth, butter, and remaining 1 teaspoon of salt to a boil in a medium saucepan over high heat. Add the rice, reduce the heat to medium-low, and simmer, covered, until the rice is tender and the liquid has been absorbed, about 20 minutes. Fluff the rice and transfer it to a deep serving bowl. Pour the peas over the rice, mix well, and serve immediately.

Cooking Tips: Salting the cooking liquid for dried peas and beans tends to slow cooking and toughen the beans. Salt should be added after they're cooked.

Simmer, don't boil. Boiling can cause the cooking liquid to overflow, as well as the beans to break apart and the skins to separate.

For softer beans, cover the cooking pot.

Test doneness by tasting. They should feel smooth yet firm and not mushy on the tongue. Or, gently squeeze a bean between thumb and index finger - if the core is still hard, cook them longer.

To reduce the risk of flatulence, change the water at least twice during the soaking process and once after the beans have simmered for 30 minutes.

As soon as beans have cooked, drain the liquid to prevent further cooking (unless the liquid is part of the dish).

Refrigerate leftover beans for up to 5 days to be used in salads, soups, etc..

Dry bean yields: 1 pound = about 2 1/2 cups uncooked; 5 1/2 to 6 1/2 cups cooked.


1 teaspoon butter

2 tablespoons slivered almonds

2 scoops vanilla ice cream

2 tablespoons Kahlua or other coffee liqueur

Melt butter in small skillet over medium-low heat. Add almonds and cook, stirring, until lightly browned, 4 to 5 minutes.

Spoon each scoop of ice cream into wide dessert glass with footed bottom Top each scoop with 1 tablespoon Kahlua and 1 tablespoon nuts.



1 lb ground beef

1 c chopped onion

1/4 t salt

1 c shredded Cheddar cheese

1/2 c Bisquick

1 c milk

2 eggs

Heat oven to 400 degrees. Grease 9" pie plate. Cook ground beef and onion in fry pan until beef is brown; drain. Stir in salt. Spread in pie plate; sprinkle with cheese. Stir remaining ingredients with fork until blended. Pour into pie plate. Bake 25 minutes or until knife inserted in center comes out clean. 6 servings.


5 to 6 ounces Chinese dry wheat-flour-and-egg noodles

2 boneless, skinless chicken breast halves (see Note)

1 teaspoon vegetable or peanut oil

1 14-ounce can chicken broth

1/2 cup water

3 to 5 leaves Chinese or napa cabbage, cut roughly into strips (or substitute any other vegetables in your refrigerator)

Boil a pot of water; add dry noodles and stir. Cook for 5 minutes or until softened. Drain noodles and divide among 2 large bowls.

Saute chicken in a pan with the oil on medium heat until fully cooked. (Note: The Yims use thawed frozen bagged chicken breast halves, which are small. If using larger chicken breast halves, you may want to cut them into strips before cooking.) In another pot, bring chicken broth, 1/2 cup water and cabbage to a boil. Pour into bowls containing noodles. Place one chicken breast half on top of each bowl.


3 cups cooked long-grain or medium-grain white rice (from 1 cup raw), (see Note)

6 cups milk

7 large eggs

1 cup sugar

1 tablespoon grated lemon zest

2 teaspoons vanilla extract

Freshly grated nutmeg

Preheat oven to 325 degrees, with a rack in center. Heat kettle of water to boiling. Butter 13-by-9-inch baking dish and set in a larger pan.

Spread rice in baking dish. (Note: For more custardy texture, use 1 1/2 cups cooked rice; for a stiffer consistency, use up to 3 cups rice.) Heat milk in large saucepan until small bubbles appear around edges. Beat eggs and sugar with whisk or mixer until foamy. Gradually stir hot milk into eggs. Add lemon zest and vanilla.

Pour half of milk mixture into baking dish and gently stir to combine with rice. Carefully pour on remaining milk mixture. Sprinkle top evenly with nutmeg.

Place baking dish in oven and add enough boiling water to larger pan to come halfway up sides of baking dish. Bake until custard is almost set and edges are golden, about 1 hour, 15 minutes. Cool in water bath. Spoon or cut into squares and serve at room temperature or chilled.


1 lb London Broil

3/4 tsp garlic powder

1 onion, cut into chunks

1/2 green pepper, cut in strips

1/2 tsp thyme, crushed

2 Tblsp oil

1-14 1/2 oz can stewed tomatoes

2 tsp cornstarch

Sprinkle meat with 1/4 tsp garlic powder. Broil. Cook onion, green pepper, thyme and remaining garlic powder in oil until tender-crisp. Drain tomatoes, reserving juice. Combine juice and cornstarch; add to vegetables. Cook, stirring until thickened. Add tomatoes; heat. Slice meat; top with vegetables. serves 4


1 20-ounce can Bing cherries

1 8-ounce can crushed pineapple

1 6-ounce package black cherry gelatin or 2 3-ounce packages cherry gelatin

1 12-ounce can cola

1 cup chopped nuts

Drain juice from cherries and pineapple into a measuring cup and add water to make 2 cups liquid. Set fruit aside in a bowl.

Place juice in a saucepan and bring to a boil; add gelatin. Remove from heat. Stir until gelatin is dissolved. Cool. Add cola. Chill in the refrigerator until syrupy, and add fruit and nuts. Return to refrigerator until set.


1/4 cup olive oil

1 12-ounce skinless salmon fillet, cut into 3/4-inch pieces

Salt and pepper

3 large garlic cloves, chopped

1/2 pound mushrooms, sliced

5 green onions, chopped

1 large tomato, seeded and diced

1/3 cup dry white wine

3 tablespoons drained capers

1/2 pound dried linguine, freshly cooked

1/4 cup chopped fresh dill or 1 tablespoon dried dillweed

1 tablespoon fresh lemon juice

Heat oil in heavy large skillet over medium-high heat. Season salmon with salt and pepper. Add to skillet; saute until just cooked through, about 3 minutes. Using slotted spoon, transfer salmon to plate. Add garlic to same skillet; saute 30 seconds. Add mushrooms; saute 2 minutes. Add green onions, tomato, wine and capers; cook until mushrooms are tender, about 5 minutes. Add linguine, dill, lemon juice and salmon, and toss. Season with salt and pepper to taste.






5 cups fat-free, reduced-sodium chicken broth

2 tablespoons olive oil

3 6-ounce boneless, skinless chicken breast halves, or 18 ounces chicken tenders

1 medium onion (about 8 ounces)

1 tablespoon ground cumin

1 tablespoon ground ginger

1 teaspoon hot paprika or 3/4 teaspoon sweet paprika mixed with 1/4 teaspoon

cayenne pepper, or harissa (found in Middle Eastern markets)

Salt and freshly ground black pepper

2 medium zucchini (about 12 ounces)

1/2 cup instant couscous

1 16-ounce can garbanzo beans

8 sprigs fresh cilantro

Put the chicken broth in a large saucepan over high heat. Cover and bring to a boil.

Meanwhile, put the oil in a 12-inch saute pan or Dutch oven over medium heat. Cut the chicken into 1/2 - to 3/4 -inch cubes. Add to the pan, raise the heat to high, stir once or twice.

While the chicken browns, peel and quarter the onion and put it in a food processor. Pulse just until chopped. Or chop by hand. Add the onion, cumin, ginger and paprika to the pan with the chicken. Season to taste with salt and black pepper, stir and cook for 2 minutes. Add the broth to the saute pan, scraping any bits from the bottom with a wide wooden spoon. Cover and bring to a boil, about 1 minute.

Meanwhile, trim the zucchini and cut in half lengthwise. Then cut crosswise into 1/4 -inch-wide half moons. Add the zucchini and the couscous to the saute pan, stir, and cover.

Open the can of garbanzo beans into a small colander, rinse, and drain briefly. Add to the saute pan. Cover and let the soup return to a boil, then lower the heat slightly so the soup simmers briskly for 4 minutes. Season with salt and pepper. While the soup simmers, chop the cilantro leaves. Stir into the soup and serve.



1 T butter

2/3 c Bisquick

1 1/2 t paprika

1 1/4 t salt

1/4 t pepper

2 1/2-3 1/2 lb cut-up broiler-fryer chicken

Heat oven to 425 deg. Melt butter in 13 x 9 x 2" baking dish. Mix baking mix, paprika, salt and pepper; coat chicken. Place Skin sides down in dish (dish and butter should be hot). Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut. 5 servings


non stick cooking spray

1 1/4 cups flour

1 1/2 cups buttermilk

1/3 cup Cream of Wheat

1 egg

1/3 cup sugar

1 tsp baking powder

1 tsp baking soda

1/4 cup vegetable oil

1/2 tsp salt

Combine all ingredients in large bowl using a wire whisk until smooth. Pour batter onto hot griddle which has been sprayed with cooking spray. Cook pancakes as normal, flipping when bubbles appear on the tops. Makes about 12-15 pancakes.


A versatile recipe, this can be used as a sandwich filling or dip.

1 cup creamy peanut butter

1/4 cup whipping cream

1/4 cup milk

1/4 cup ricotta or cottage cheese

1/4 cup vegetable oil

3 tablespoons chopped fresh cilantro leaves

Salt and freshly ground pepper

1 teaspoon mild chili powder


Place peanut butter, cream, milk, ricotta, vegetable oil and cilantro in a blender or food processor and process until smooth.

Taste.and season with the salt, pepper and chili powder.







2 tablespoons cooking oil

3 carrots, finely chopped

1 medium onion, finely chopped

1/2 celery root (or 2 stalks celery), finely chopped

2 cloves garlic, finely chopped

Any other extra vegetables such as mushrooms, parsnips, artichoke hearts, etc. that

may be ``hanging out'' in the vegetable crisper, finely chopped

1 cup small shaped pasta, such as orzo or pearl pasta (optional)

2 cups green lentils

1 bay leaf

1 teaspoon thyme

4-6 cups stock or water

Salt and pepper to taste

Heat oil in a medium stockpot. Add vegetables and allow to cook until softened -- even slightly browned is OK. Add pasta, if desired, and allow pasta to toast slightly (just lightly browned). Add lentils, bay leaf, thyme and stock, bring to a boil and turn down to simmer. Cook about 20 minutes, until lentils are soft. Season with salt and pepper. Can be enjoyed as is as a starch. Or add more liquid for a nice soup.


Potatoes, corn and rice are the principal starchy foods in the Latin American diet -- it is actually difficult to find a meal served without one of them. These simple puffs are good served with roast meat, poultry or fish.

2 cups cold mashed potatoes or sweet potatoes

Salt and freshly ground pepper

1 tablespoon chopped fresh parsley leaves

1 tablespoon chopped fresh cilantro leaves

1 tablespoon snipped fresh chives

2 tablespoons grated parmesan cheese

1 teaspoon baking powder

3 tablespoons milk

2 tablespoons butter

1 teaspoon cayenne pepper

3 eggs, separated

Preheat the oven to 425 degrees. Grease twelve 21/2 -inch muffin pan cups or use a greased gratin dish. Season the mashed potatoes with salt and pepper. Mix in the parsley, cilantro, chives, cheese and baking powder.

Heat the milk, butter and cayenne in a small saucepan until warm and add to the mashed potatoes. Mix in the egg yolks and beat thoroughly. Whisk the whites to soft peaks and gently fold into the potato mixture. Spoon the mixture into the muffin cups and bake for about 20 minutes, or until the puffs have risen and are golden brown. Serve at once.



3/4 cup graham cracker crumbs

1/2 cup finely chopped pecans

1/4 cup firmly packed light brown sugar

1/4 cup granulated sugar

1/4 cup unsalted butter, melted and cooled (1/2 stick)


1-1/2 cups canned pumpkin

3 eggs

1-1/2 teaspoons ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/2 cup firmly packed light brown sugar

3 8-ounce packages cream cheese, cut into bits and softened

1/2 cup granulated sugar

2 tablespoons whipping cream

1 tablespoon cornstarch

1 teaspoon vanilla

1 tablespoon bourbon liqueur or bourbon (optional)


2 cups sour cream

2 tablespoons granulated sugar

1 tablespoon bourbon liqueur or bourbon, or to taste

16 pecan halves for garnish

To make the crust: In a bowl combine the cracker crumbs, pecans, brown sugar and sugar. Stir in the butter. Press the mixture into the bottom and 1/2 inch up side of a buttered 9-inch springform pan. Chill the crust for 1 hour.

Preheat oven to 350 degrees.

To make the filling: In a bowl whisk together the pumpkin, eggs, cinnamon, nutmeg, ginger, salt and brown sugar. In a large bowl with an electric mixer beat together the cream cheese and the granulated sugar until fluffy, then beat in the cream, cornstarch, vanilla, bourbon liqueur and the pumpkin mixture until smooth.

Pour the filling into the chilled crust. Bake the cheesecake in the middle of the oven for 50 to 55 minutes, or until the center is just set. Let it cool in the pan on a rack for 5 minutes. To make the topping: In a bowl whisk together the sour cream, sugar and

bourbon liqueur. Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more. Let the cheesecake cool in the pan on a rack

and chill it, covered, overnight. Remove the side of the pan and garnish the top of the cheesecake with the pecans.


Serve the mole with cooked chicken, coarsely shredded or in pieces. This makes about 6 cups of sauce.

Ancho paste:

8 cloves garlic, unpeeled

8 dried ancho chilies, stemmed and seeded (see note)

1-1/2 teaspoons dried oregano

1/2 teaspoon ground pepper

Generous pinch ground cumin

Scant 1/4 teaspoon ground cloves

About 6 cups chicken broth (divided)

To finish the dish:

3 tablespoons vegetable oil or lard (divided)

2 ounces whole almonds (generous cup)

1 small onion, sliced inch thick

1/4 cup raisins

1 medium ripe tomato

Scant 1/2 teaspoon ground cinnamon

1/4 cup roughly chopped Mexican chocolate (such as Ibarra)

2 slices white bread, toasted

2-1/2 teaspoons salt, or to taste

1 tablespoon granulated sugar, or to taste

To make ancho paste: Roast the unpeeled garlic in a heavy skillet over medium heat until soft and blackened in spots, about 15 minutes; cool and peel. Toast the chilies by opening them and pressing them flat in the same pan for a few seconds on each side. Soak the chilies in hot water for 30 minutes until they are very soft. Drain.

Process the garlic, chilies, oregano, pepper, cumin and cloves with cup chicken broth in a food processor or blender until smooth. Press through a medium mesh strainer into a bowl.

To finish: In a medium Dutch oven, heat 11/2 tablespoons oil over medium heat. Add the almonds and cook, stirring, until lightly toasted, about 3 minutes. Remove the almonds with a slotted spoon to a blender or food processor. Add the onion to the pan and cook until browned, about 10 minutes. Remove to the blender with the almonds. Add the raisins and stir for a minute as they puff. Put them in with the onions and almonds.

Roast the tomato on a baking sheet 4 inches below a very hot broiler until blackened on two sides. Cool, peel and add to the blender with the cinnamon, chocolate and bread. Add 1 cup of broth and blend to a smooth paste.


Reheat the Dutch oven and, if necessary, add the remaining 11/2 teaspoons oil to coat the pan lightly. When hot, add the ancho mixture and cook, stirring almost constantly, until darker and thick, about 5 minutes. Add the pureed almond mixture and cook another few minutes, until thickened again. Stir in the remaining 41/2 cups broth, partially cover and simmer, stirring occasionally over medium-low heat, for 45 minutes. Taste and season with salt and sugar (it should be slightly sweet).

Note: Wear gloves when handling fresh, canned, dried or pickled chilies; the oils can cause a burning sensation on your skin.



1 generous tablespoon ground cumin

2-1/2 teaspoons ground coriander

2-1/2 teaspoons chili powder

2 teaspoons dried oregano

2 teaspoons dried thyme

1/4 rounded teaspoon ground cloves

1/4 teaspoon ground allspice

1/4 teaspoon ground cinnamon


1-1/2 cups dried pinto beans, rinsed

2 pounds boneless chuck roast, well-trimmed and cut into 1-1/2 -inch pieces

2 pounds venison roast, well-trimmed and cut into 1-1/2 -inch pieces (if you

don't like venison or don't have it, use more beef)

Salt and pepper

3 tablespoons all-purpose flour

6 tablespoons vegetable oil

1 large onion chopped

6 cloves garlic, minced

1 jalapeno chile, minced with seeds (see note)

1 6-ounce can tomato paste

1 12-ounce bottle beer

1 15-ounce can beef broth

1 15-ounce can chicken broth

1 28-ounce can diced tomatoes with roasted garlic

1/2 teaspoon crushed red pepper flakes

2 fresh poblano chilies (see note)

Crusty bread

To make seasoning: Mix together cumin, coriander, chili powder, oregano, thyme, cloves, allspice and cinnamon. You can do this a couple of weeks in advance if you store the mixture in an airtight container.

To make stew: Cover beans with water and bring to a boil. Remove from heat and let stand 1 hour. Drain.

Place beef and venison in a large bowl. Season with salt and pepper and sprinkle with some of the seasoning mixture; toss and add flour to coat.

Heat oil in heavy Dutch oven and brown meat in batches.

Toss onion with all but 2 or 3 teaspoons of remaining seasoning mix and add to pan. Add garlic. Cook until almost tender. Add jalapeno, tomato paste and beer. Stir 1 minute, scraping up browned bits. Add broths, tomatoes and red pepper flakes. (If you're using a slow-cooker, now's the time to put the stew in it along with the rest of the seasoning mix and the reserved beans. Let it cook all day, 6 to 8 hours, on low.)

If you're cooking on the range top, reduce heat, cover and simmer for 30 minutes. Add beans and simmer for an additional 45 minutes. Uncover, add remaining seasoning and cook until beans are tender, stirring occasionally, about 45 minutes.

Saute diced poblano chilies until tender-crisp and stir into stew. Ladle into bowls. Pass crusty bread.

Note: Wear gloves when handling fresh chilies; the oils can cause a burning

sensation on your skin.


1/3 pound whole shallots, peeled

1 teaspoon melted butter

1/4 cup cider vinegar

1-1/2 tablespoons fresh lemon juice

1/2 teaspoon ground fennel seeds

1 cup extra-virgin olive oil

Salt and pepper to taste

Toss the shallots with the melted butter. Heat a saute pan over medium heat. Add shallots and saute until they are caramelized, tossing or stirring constantly, about 10 minutes. Refrigerate until cool.

Combine the shallots, vinegar, lemon juice and fennel seeds in the bowl of a food processor or blender. Process until smooth and then slowly drizzle in the olive oil. Season to taste with salt and pepper. Chill until needed. Makes 11/2 cups.



2-1/2 pounds Yukon Gold or Yellow Finn potatoes, scrubbed and cut into med. cubes

2 tablespoons extra-virgin olive oil

Sea salt and black pepper

3 tablespoons chopped fresh rosemary

Preheat oven to 400 degrees.

Place the potatoes in a large bowl. Drizzle with olive oil and sprinkle with salt and pepper. Stir to cover. Transfer the potatoes to 1 large or 2 small heavy baking trays and spread in a single layer. Place the tray or trays in the oven and roast the potatoes for 30 minutes. Sprinkle with rosemary and roast another 15 minutes. Remove from the oven and serve immediately. 6 servings. Note: Use a heavy-duty baking tray. A lighter weight one such as a cookie sheet will cause the potatoes to burn. Also, a metal spatula turned on its face is the best tool for scraping the potatoes off the tray.


1 cup four-color corkscrew macaroni

1/2 cup plain low-fat yogurt

1/2 cup shredded cucumber or zucchini

1/4 cup shredded carrot

2 tablespoons light mayonnaise dressing

or salad dressing

1/2 teaspoon snipped fresh dill or 1/4

teaspoon dried dillweed

1/4 teaspoon salt

1/8 teaspoon pepper

1 7-1/2-ounce can salmon, drained, flaked,

and skin and bones removed

4 medium tomatoes

Cook macaroni according to package directions, except omit any oil and salt. Drain; set aside. In a large mixing bowl combine yogurt, cucumber or zucchini, carrot, mayonnaise dressing or salad dressing, dill, salt, and pepper. Add cooked pasta

and salmon; toss gently to coat. Cover and refrigerate for at least 4 hours or up to 24 hours.

Meanwhile, for tomato stars, cut out 1/2 inch of the core from each tomato. Invert tomatoes. For each tomato, cut from the top to, but not quite through, the stem end to make 6 wedges. To serve, place tomatoes on plates. Spread wedges apart slightly; fill with salmon-pasta mixture. Servings: 4


4 large chicken breast halves

2 eggs, beaten

Seasoned bread crumbs

4 slices smoked ham

4 slices jack or provolone cheese

1/4 cup butter, melted

Pound chicken breasts. Dip each chicken breast in egg, then coat with seasoned bread crumbs. Roll ham and cheese inside the breast. Place chicken breasts in a glass pan and drizzle with melted butter. Cover pan and bake in preheated 350-degree oven for about 45 minutes. Uncover pan and bake 5 to 10 minutes, until golden brown. Serve with plain white rice and broccoli, if you like.


6 medium sized potatoes, thinly sliced

1 medium onion, thinly sliced

1/4 cup butter or margarine, cut into pats

1/4 cup flour

1/2 cup milk

few slices of American cheese

salt and pepper to taste

Alternate potatoes, onions and pats of butter in a greased casserole dish. Mix together just enough milk with the flour to make a paste. When thoroughly mixed, gradually add the rest of milk to flour mixture, then pour over potatoes and onions. Top with strips of American cheese and bake uncovered, 45 to 60 minutes in a 400°F oven.


This recipe is used for stuffing tamales, tacos and empanadas, or eaten with

beans and rice.

1 tablespoon butter

1 tablespoon vegetable oil

3 8-ounce pork tenderloins

1 onion, thinly sliced

1/2 teaspoon ground cumin

1 cup chopped canned tomatoes

1 clove garlic, crushed

1 teaspoon dried oregano

2 tablespoons chopped green onions

2 tablespoons chopped fresh parsley leaves

Salt and freshly ground black pepper

Preheat the oven to 375 degrees.

Heat the butter and oil in a large skillet over medium-high heat until hot. Add the pork and brown quickly on all sides. Transfer to a roasting pan and bake for 25 to 30 minutes, or until the tenderloins are tender. Place the onion and cumin in the same skillet and cook slowly over very low heat until the onion is almost tender, about 10 minutes. Add the tomatoes, garlic, oregano, green onions, parsley and season with salt and pepper. Bring the sauce to a boil, reduce the heat and cook, uncovered, for 20


Remove the pork from the oven and set aside to cool. When cold, shred the meat or slice it thinly. Add to the sauce and reheat thoroughly before serving.



1 lb ground beef

1 c chopped onion

1 can (15 oz) tomato sauce

1/2 c ketchup

1/3 c packed brown sugar

2 t mustard

1 1/2 c Bisquick

1 c milk

2 eggs

2 T sesame seeds (optional)

Heat oven to 400 deg. Cook ground beef and onion in skillet until beef is brown; drain.

Stir in tomato sauce, ketchup, brown sugar, and mustard. Heat to boiling. Spoon

into ungreased 13 x 9 x 2" pan. Stir baking mix, milk, and eggs with fork until blended.

Carefully pour over beef mixture. Sprinkle with sesame seeds. Bake 20 to 25 minutes

or until light golden brown. 10 servings.




12 tomatillos, peeled

4 cloves garlic

1 to 3 jalapenos, stemmed (see note)

1 bunch fresh cilantro


2 avocados

1 6-ounce package queso fresco (Mexican cheese)

2 dozen small corn tortillas

In a mortar and pestle or food processor, grind together tomatillos, garlic, jalapenos to taste and cilantro to make chunky salsa. Do not overmix. (Use 1 jalapeno for mild salsa, 2 for medium and 3 for hot.) Add salt to taste.

Pit and peel avocados and slice into thin strips. Crumble cheese into large chunks. Gently add avocados and cheese to salsa. (Or cut cheese into wedges and serve with avocado slices alongside salsa.) Serve with 3 tortillas each and eat taco-style.

Note: Wear gloves when handling fresh, canned, dried or pickled chilies; the oils can cause a burning sensation on your skin.


4 cups fresh sorrel (arugula or mixed baby greens may be substituted)

1/2 cup Roasted Shallot Vinaigrette (see recipe above)

1 avocado, peeled, pitted and cut into chunks

1/2 cup coarsely chopped pecans

Toss the sorrel and vinaigrette in a medium bowl. Add the avocado and pecans and toss again.

Divide between 2 serving plates and place the cooked halibut on top. Serve immediately.



1 large banana

1 cup frozen strawberries

2 ice cubes

6 ounces silken tofu

1/2 cup orange juice

Place the banana, strawberries, ice, tofu and orange juice in a blender or the work bowl of a food processor fitted with a metal blade. Pulse the ingredients 5 times. Then process until a smooth drink forms. Serve immediately. 2 8-oz servings.








4 skinless, boneless chicken breasts

1 28-ounce can Italian-seasoned diced tomatoes

1 envelope Lipton Recipe Secrets Herb and Garlic

Cooked pasta

Parmesan cheese to sprinkle or shave on top

Cut chicken into bite-size pieces. Mix chicken, tomatoes and Recipe Secrets together, and pour into slow-cooker. Cook on low for 6 to 8 hours in slow-cooker, or for 45

minutes in a 350-degree oven.

Serve over rice or bow tie pasta and sprinkle with cheese. Good with a green salad and hot, crusty bread.



2 salmon fillets, about 6 ounces each

Chu Me's Sweet and Sour Sauce

1 green onion, chopped

Preheat the oven to 350 degrees. Line a baking dish with aluminum foil, place the salmon fillets in the center of the foil. Make a "nest" by raising the sides of the foil around the salmon. Bend the edges of the foil back down to strengthen the walls of the nest. Coat the salmon with the sauce, using only 2 or 3 tablespoons per piece. Bake the salmon until it flakes easily, about 15 minutes for pieces less than an inch thick, longer for thicker pieces. Garnish with chopped green onion.


8 slices bacon

5 eggs

2 tablespoons water

1/4 teaspoon salt

Dash pepper

A dozen shucked small oysters, drained

1/2 cup fine, dry bread crumbs

1/4 cup bacon drippings

In skillet, fry bacon until crisp. Drain on paper towels. Beat eggs with water, salt and pepper. Dip oysters into egg mixture, then roll them in crumbs. Quickly brown in hot bacon drippings, turning once. Place bacon on top; pour rest of egg mixture over all. Cook without stirring until slightly browned on bottom. Turn out onto hot platter; serve immediately. Serves 4



2 cloves Garlic -- minced

2 Medium Peppers -- red-green-yellow, chopped

1 cup Salsa -- fresh or preserved

1 large Onion -- chopped

5 cups Vegetable Broth

2 cups Frozen Corn

3 cups Black Beans -- (2 cans)

1/4 cup Black Olives -- sliced

1 medium Avocado -- sliced or cubed

Cilantro -- fresh

Tortilla Chips

Olive Oil (or veggie oil)

In a large frying pan, sauté the onion, garlic and peppers in a bit of olive oil and salsa. Mix broth, beans, corn, olives & onion/pepper mixture in a Dutch oven sized pan. Bring to a boil for five minutes, then let simmer for about an hour. To serve, top bowls with avocado, cilantro, and tortilla chips.

This soup tastes even better as leftovers!

*Crock pot method: In a large frying pan, sauté onion, garlic and peppers in a bit of olive oil and salsa. Mix broth, beans, corn, olives & onion/pepper mixture in crock pot and cook on low heat for 4 hours, or high heat for 2 hours. To serve, top bowls with avocado, cilantro, and tortilla chips.


Makes about 24 tortillas

4 cups all-purpose flour, plus more for flouring work surfaces

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 cup vegetable oil

1 cup warm water (about 115 degrees F)

Optional fillings: refried beans, grated cheese, shredded lettuce, salsa

Before you start: Wash your hands thoroughly with hot, soapy water.

In a large bowl stir together the 4 cups of flour, baking powder and salt. Make a well in the center of the flour mixture; add oil and water and mix well with a spoon or fork. If dough is too stiff to stir, use your hands.

Turn the dough out onto a clean, floured surface and knead for 5 minutes (push the dough down and away from you, fold it over itself, turn a half turn and push away again). Add a little flour as needed if dough sticks too much to your hands. Cover dough with plastic wrap or a clean, damp kitchen towel and let rest for 30 minutes.

Pinch off pingpong-sized pieces of dough and roll them into smooth balls between your hands. Cover the balls with plastic wrap or a damp towel after you roll each one to help keep the dough from drying out. Let the balls rest, covered, for 45 minutes. (This is important. If the dough does not rest, it will be difficult to roll thin.)

Taking one ball at a time, flatten it into a circle with your hands until it is about the size of your palm. Then lay it on a clean, floured surface and sprinkle with a little additional flour. Use a rolling pin to make a very thin pancake, about 6 to 8 inches in diameter. Stack the finished tortillas between sheets of wax paper and cover with a damp towel while you roll out the rest.

Heat an ungreased griddle or large cast-iron skillet over medium-low heat. Cook tortillas one at a time for approximately 11/2 minutes per side. There should be a couple of dark brown spots on each side. Taste the first one or two tortillas to make sure they are fully cooked and do not have a "raw dough" flavor. Using tongs, carefully remove the tortillas from the pan. Stack the cooked tortillas under a damp towel.

Fill with refried beans, cheese, lettuce and salsa. If you want to fill your tortillas later, wrap them tightly in plastic and store in the refrigerator. Although they will harden, they will soften again when reheated in a microwave or skillet.


Makes 6 servings

1 cup seasoned salt-free bread crumbs

3 tablespoons finely chopped onion

3 tablespoons minced green bell pepper

2 small cloves garlic, minced

2 tablespoons olive oil

1 teaspoon dried oregano, crushed

1/4 teaspoon salt substitute

1/8 teaspoon pepper

2 tablespoons water

3 medium globe artichokes, stemmed, trimmed and washed

In a medium bowl, combine bread crumbs, onion, green pepper, garlic, olive oil, oregano, salt substitute, pepper and water. Pull leaves of artichokes down and fill each leaf with about 1 teaspoon stuffing. Place artichokes in saucepan. Pour about 1 inch water into saucepan. Bring to a boil. Cover and simmer 45 to 55 minutes, or until leaves pull out easily, basting occasionally. Add more water if needed.



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