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

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Recipes from Spike & Jamie

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Contents Disk 31

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



























































































3 cups all-purpose flour

2 cups sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

3 large eggs

3/4 cup vegetable oil

1 1/2 teaspoons vanilla extract

1 (8-ounce) can crushed pineapple, undrained

1 3/4 cups mashed ripe bananas

1 1/2 cups chopped pecans, divided

cream cheese frosting

Stir together first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, bananas, and 1 cup

pecans. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350 degrees for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans on wire racks, and cool completely on wire racks. Stir remaining 1/2 cup pecans into Cream Cheese Frosting, if desired, or reserve them to sprinkle over top of frosted cake. Spread frosting between layers and on top and sides of cake.

Cream Cheese Frosting:

1/2 cup butter or margarine, softened

1 (8-ounce) package cream cheese, softened

1 (16-ounce) package powdered sugar

1 teaspoon vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until blended. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla.


1/2 pound mushrooms, sliced

1 bunch green onions, chopped

3 tablespoons margarine

3 eggs

1/2 cup plus 1 tablespoon Bisquick

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon nutmeg

1 1/2 cups milk

1 1/2 cups Monterey Jack cheese, shredded

Heat oven to 350 degrees. Butter a 9-inch cake pan and set aside.

In a skillet, saute mushrooms and onions in margarine. In a small bowl, beat eggs. Add Bisquick to eggs and mix until smooth. Add salt, pepper and nutmeg to egg mixture and blend for 1 minute. Slowly add milk to egg mixture and mix thoroughly. Layer bottom of buttered cake pan with half of the mushrooms and onions. Add cheese, then top with remaining mushrooms and onions. Pour egg mixture over top. Bake for 50 to 55 minutes.



For Parmesan tuile:

Best-quality, imported, freshly grated Parmesan cheese

For salad:

1 large bunch fresh arugula (Italian arugula preferred)

New-pressed olive oil (best quality extra-virgin olive oil)

Grey sea salt (available in gourmet markets)

Fresh black pepper

For tuile: In medium non-stick pan, cover bottom with a thin layer of freshly grated Parmesan cheese. Place pan over low-medium heat. When cheese starts to firm up, let it lie there in pan until it's golden brown. Carefully flip Parmesan cookie with tongs or spatula and cook other side until golden brown and crispy. Place tuile on cookie sheet and break into large pieces. (Note: one 8-inch tuile can be broken into 4 pieces).

For salad: Gently toss arugula leaves with enough olive oil to lightly coat each leaf (amount of oil is to taste). Don't soak the leaves. Salt and pepper to taste; toss again.

Arrange salad on plates and top with piece of Parmesan tuile.


2 cup flour

1 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp salt

1 tsp baking powder

1/4 tsp baking soda

1 cup sugar

1 cup shortening

1 cup mashed bananas

2 eggs

2 cup rolled oats

Sift together dry ingredients. Add shortening, bananas and eggs. Beat till smooth. Fold in oats. Drop from teaspoonfuls onto greased cookie sheet. Bake at 375 degrees F for 15 minutes.



1/4 cup Shallots, minced fine

1/4 cup Vermouth (or dry White Wine)

1/4 cup White Wine Vinegar (or Lemon Juice)

1/2 pound (2 sticks) Butter, preferably unsalted

Salt and Pepper (optional)

Herbs (see Cook's Note below)

Place the shallots, wine, and vinegar in a non-reactive saucepan. Bring to the boil, then - being sure to watch carefully, because you don't want it to scorch - continue cooking until the liquid is almost cooked away. (Remember, do not let it scorch!)

Remove the pan from the heat until your sauce base has cooled slightly. Meanwhile, cut the butter into small pieces. Return the pan to the stove - but make sure it's over

very low heat this time. Gradually begin adding the pieces of butter, stirring well with each addition. As you heat and stir, make sure to keep the heat low, so the butter doesn't separate. After all the butter has been added, remove the sauce from the heat entirely, and beat until you're sure all the butterfat has been entirely incorporated.

Add salt, pepper, and herbs as desired.

You may want to keep the sauce in a small open pan right at the edge of the grill, the better to offer it to your guests as their main course comes off the fire. Just remember to keep it at a place where the heat is minimal. Alternatively, you could serve it outdoors from a thermos.


1/2 cup whole wheat flour

1/4 cup all-purpose flour

1/4 cup cornmeal

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 egg, beaten

1/4 cup molasses

2 tablespoons sugar

2 teaspoons cooking oil

3/4 cup buttermilk or sour milk

1/4 cup raisins

In a small mixing bowl, stir together the flours, cornmeal, baking powder, baking soda and salt. In a large mixing bowl, combine the egg, molasses, sugar and cooking oil. Add the flour mixture to molasses mixture alternately with buttermilk or sour milk. Beat well. Stir in raisins. Turn batter into two well-greased 16-ounce vegetable cans. Cover cans tightly with foil.

To steam in a Dutch oven: Place cans on a rack set in a large Dutch oven. Pour hot water into Dutch oven to a depth of 1 inch. Bring to boiling, reduce heat. Cover, simmer over low heat for 2 1/2 to 3 hours or until bread tests done. Add boiling water as needed.

To steam in a crock pot: Place cans in a 3 1/2- to 4-quart crock pot. Cover and cook on high for 3 hours. After bread has finished steaming, remove cans from Dutch oven or crock pot. Cool for 10 minutes in cans. Remove bread from cans with spatula. Serve warm.


1 (10-ounce) package frozen, chopped broccoli

1 (10 3/4-ounce) can cheddar cheese soup

1/2 cup sour cream

1 6-ounce can of tender chunk ham, chicken or turkey, flaked (or leftover)

1 cup cooked rice

1/2 cup buttered bread crumbs

Cook broccoli until barely tender. Drain well. Stir soup and sour cream together. Add broccoli, ham, chicken or turkey and cooked rice to soup and sour cream mixture. Spoon into a 1 1/2-quart casserole dish. Sprinkle with bread crumbs. Bake in a 350 degree oven for 30 to 35 minutes.


8 cups popped popcorn (about 1/3 to 1/2 cup unpopped)

Nonstick spray coating

1/2 cup broken pecans

2 tablespoons margarine or butter

1/3 cup light corn syrup

1/4 cup instant butter pecan pudding mix

3/4 teaspoon vanilla

Discard unpopped popcorn kernels. Spray a 17x12x2-inch roasting pan with nonstick coating. Place the popped corn and pecans in the pan. Keep popcorn warm in a 300 degree F. oven while making coating.

In a small saucepan melt the margarine or butter. Remove saucepan from heat. Stir in the corn syrup, pudding mix, and vanilla. Pour syrup mixture over popcorn. With a large

spoon, gently toss the popcorn with the syrup mixture to coat. Bake popcorn, uncovered, in a 300 degree F. oven for 16 minutes, stirring halfway through baking. Remove the pan from the oven. Turn mixture onto a large piece of foil. Cool popcorn completely. When cool, break into large pieces. Store leftover popcorn, tightly covered, in a cool, dry place for up to 1 week. Servings: 9 (1-cup) servings



2 cups All-purpose Flour

1 tsp. Salt

1 tsp. Baking Powder

1/2 tsp. Baking Soda

3 1/2 tsp. Powdered Buttermilk

1/4 cup Butter-flavored Shortening

3/4 cup Water

Pre-heat the oven to 450-F degrees. Lightly grease your baking sheets; set aside.

In a large mixing bowl, sift together the flour, salt, baking powder, baking soda, and powdered buttermilk. Add the shortening, and mix with a fork until the ingredients resemble a fine cornmeal. Add the water; quickly blend it throughout the mixture.

Turn the biscuit dough out onto a lightly floured surface and knead for about a minute. The mixture will be flaky, so work quickly to keep the dough together.

Pat or roll the dough out until it's about 3/4-inch thick, then cut into 2-inch circles with a lightly floured cookie or biscuit cutter. Place the raw biscuits on the prepared baking sheets as you cut the dough. Bake for about 13 to 15 minutes, or until the biscuits are golden brown. Serve warm with whipped butter. Makes about 24.


1 16-ounce package hot roll mix

1/3 cup pizza sauce

1 cup shredded pizza cheese or mozzarella cheese (4 ounces)

1/2 cup chopped pepperoni (about 2-1/2 ounces)

1/4 cup chopped, pitted ripe olives

1 2-1/2-ounce jar sliced mushrooms, well drained and chopped

Grated Parmesan cheese (optional)

Prepare hot roll mix according to package directions. After the resting step, divide dough in half. Roll one half of dough on a lightly floured surface into a 16x10-inch rectangle. Spread with half of the pizza sauce. Combine cheese, pepperoni, olives, and mushrooms; sprinkle half of mixture over pizza sauce. Roll up, jelly-roll style, starting from one of the long sides. Pinch edges to seal.

Cut roll into sixteen 1-inch slices. Place cut side down in a well greased 9x1-1/2-inch round baking pan. Repeat with remaining dough, pizza sauce, and cheese mixture. Sprinkle lightly with Parmesan cheese, if desired. Cover and let rise in a warm place about 1 hour or till nearly double in size. Bake in a 375 degree F. oven about 20 minutes or till golden brown. Cool slightly. Remove from pan. Serve warm. Makes 32 servings


2 lbs. number 1 white Michigan beans

1 smoked ham hock

salt and pepper to taste

Cover beans with cold water and soak over night. Drain and recover with water. Add the ham hock and simmer slowly for about 4 hours until the beans are cooked tender. Season with salt and pepper as desired. Just before serving, bruise beans with a large spoon or ladle to cloud the soup. Makes 6 servings.



12 whole Eggs

3 Tbs. Heavy Cream

1 tsp. Onion Powder

1 tsp. dried Basil

1 tsp. dried Parsley Flakes

1/2 tsp. Celery Seeds

2 Tbs. Butter or Margarine

4 slices processed American Cheese

In a large mixing bowl, beat together the eggs, heavy cream, onion powder, basil, parsley flakes, and celery seeds until well-blended and frothy. This recipe provides three eggs for each of four persons; so you'll need to either divide your cooking efforts in half and do it twice, or get two skillets ready for cooking the eggs simultaneously.

Either way, melt one tablespoon of butter in a non-stick skillet over medium heat.

Add half the egg mixture, and let the eggs cook until they are just set at the edges; then lift the edges a bit and swirl the skillet so the uncooked eggs are evenly distributed over the pan surface. When the eggs are completely set, remove the skillet from the heat and place 2 slices of cheese on half the cooked eggs in each skillet. Fold the omelet in half over the cheese, and serve half of it to each of two people.

If you're using a single skillet, repeat the process with the remaining ingredients.



8 cups chicken broth

2 cups cubed peeled potato

1 cup chopped carrot

1 cup chopped onion

1 cup chopped celery

1 tsp. dried dillweed

1/2 tsp. pepper

1 lb. dry split peas, rinsed and drained

2 cups chopped cooked chicken

1 cup cubed fully cooked ham

In a 4-1/2-quart Dutch oven, combine chicken broth, potato, carrot, onion, celery, dillweed, and pepper. Stir in peas. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes or till peas are very tender and vegetables are tender. Stir in chicken and ham. Makes 8 servings.

Make ahead directions: Prepare as above. Cool soup. Cover and refrigerate up to 24 hours. To serve, heat through. Or, ladle cooled soup into two 1 quart freezer containers. Seal, label, and freeze. To reheat, place frozen soup in a Dutch oven. Cover and cook over medium-low heat for 25 to 30 minutes, stirring occasionally.


2 slices bacon

12 ounces skinless, boneless chicken breast halves

1 14-1/2-ounce can chicken broth

1 bay leaf

2 tablespoons margarine or butter

1 tablespoon cooking oil

3 tablespoons all-purpose flour

1/2 teaspoon seasoned salt

1/4 teaspoon dry mustard

2 cups milk

1-1/2 cups shredded sharp cheddar or American cheese

4 slices rye bread, toasted and halved diagonally

1 tomato, cut into wedges

In a large skillet cook bacon slices until crisp. Drain on paper towels. Break in half. Wipe grease from skillet. Rinse chicken; pat dry. Add chicken broth and bay leaf to skillet. Bring to boiling. Add chicken; reduce heat. Simmer, covered, for 10 to 12 minutes or until chicken is tender and no longer pink. Drain; cool 5 minutes. Chop chicken. Discard

broth and bay leaf.

In a medium saucepan heat margarine or butter and oil. Stir in flour, seasoned salt, and mustard; add milk all at once. Cook and stir over medium heat until mixture is thickened

and bubbly. Cook and stir 1 minute more. Stir in cheese until melted, but do not boil. Stir in chicken; heat through. For each serving, spoon sauce over 2 toast triangles. Serve with tomato wedges and a bacon piece. Sprinkle with sliced green onion, if desired.


4 chicken breast halves -- boneless skinless

1 cup garbanzo beans -- drained

4 tablespoons chopped green chilies

2 avocados -- peeled and diced

2 medium tomatoes -- cored, seeded, and diced

1 medium head Romaine lettuce -- cut into thin strips

1/2 cup Spicy Lime Dressing -- recipe follows

Marinade -- recipe follows

4 teaspoons sour cream

4 tablespoons bottled tomato salsa

28 blue corn tortilla chips

Spicy Lime Dressing

1/4 clove garlic

1/2 shallot

1/2 teaspoon ground chili

1-1/2 tablespoons red wine vinegar

2 tablespoons fresh lime juice

3/4 teaspoon Dijon mustard

3/4 teaspoon puréed ancho chili

1/4 teaspoon salt

1/8 teaspoon pepper

1/2 cup peanut oil


1-1/2 cups fresh pineapple juice

3 tablespoons honey

2 tablespoons sesame oil

1/2 cup cider vinegar

2 tablespoons sugar

4 cloves garlic

4 tablespoons ground chili

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

Place chicken in Marinade and refrigerate, covered, about 4 hours. Remove chicken from Marinade and place on prepared grill. Grill about 10 minutes, turning once. Or, place chicken in heavy fry pan sprayed with non-stick vegetable spray and sauté about 10 minutes, turning once. In large bowl, mix together garbanzo beans, green chilies, avocados, tomatoes, lettuce and Spicy Lime Dressing; toss gently to mix well. For full salad, arrange in large bowl or platter with 20 blue corn tortilla chips around side. Add

salad mixture and top with 4 chicken breast halves. On top of each chicken breast half, arrange 2 chips and top each one with 1 teaspoon sour cream and 1 tablespoon tomato salsa. For individual salads, cut each chicken breast half into 4 or 5 strips; arrange salad in individual bowl or plate with 6 tortilla chips around edge. Top each with chicken strips, 1 tortilla chip, 1 teaspoon sour cream and 1 tablespoon tomato salsa.

To prepare Marinade, in food processor or blender, place 1-1/2 cups fresh pineapple juice, 3 tablespoons honey, 2 tablespoons sesame oil, 1/2 cup cider vinegar, 2 tablespoons sugar, 4 cloves garlic, 4 tablespoons ground chili, 1/2 teaspoon ground coriander and 1/2 teaspoon ground cumin. Blend until very smooth.

Spicy Lime Dressing, in food processor or blender, place 1/4 clove garlic, 1/2 shallot, 1/2 teaspoon ground chili, 1-1/2 tablespoons red wine vinegar, 2 tablespoons fresh lime juice, 3/4 teaspoon Dijon mustard, 3/4 teaspoon puréed ancho chili, 1/4 teaspoon salt and 1/8 teaspoon pepper. Process on medium speed, slowly adding 1/2 cup peanut oil in thin stream until well incorporated. Yield: 4 servings


1 medium package of sturdy tortilla chips

1 1/2 cups chunky Mexican salsa

1/2 cup green or red pepper combination, chopped

1 cup cooked beef or chicken

12 California-style black olives, sliced

1 cup Monterey Jack, shredded

2 cups Cheddar, shredded

1 cup sour cream

Preheat oven to 325 degrees, and grease a shallow 10" casserole. Layer casserole with half the chips and salsa. Top with green pepper and meat, plus half of both cheeses. Repeat using remaining chips, salsa, and cheeses. Top with sour cream. Bake for 30 minutes. Let stand for another 10 minutes before serving. 6 servings


3/4 cup unsalted butter

1 pound semi-sweet chocolate -- finely chopped

1/2 cup seedless raspberry jam

1/4 cup Black Raspberry Liqueur OR 1/4 cup Raspberry Chambord

1/2 cup Dutch-process cocoa powder -- (optional)

1 cup hazelnuts -- roasted and finely chopped

Cut butter into pieces and melt in top of double boiler or metal bowl over (but not touching) hot water. Add chocolate, stirring occasionally until smooth. Remove from heat.

Blend in raspberry jam and raspberry liqueur, until smooth. Cover. Freeze until firm, about 2 hours; or refrigerate until firm, 4 hours or overnight.

Place the cocoa or hazelnuts in a wide shallow pie pan. Using a melon-baller or a tablespoon, scoop about a tablespoon of the cold chocolate mixture between your palms and roll to form a round ball. Roll in desired coating and place on a sided baking sheet. Repeat until all the chocolate mixture is gone. Cover tightly with plastic wrap until ready to serve. Remove from refrigerator about 10 minutes before serving.


1 cup plus 2 tablespoons unsalted butter, divided use

6 ounces semisweet chocolate

2 ounces bitter chocolate

1 teaspoon vanilla extract

4 eggs, at room temperature

4 egg yolks, at room temperature

1/2 cup brown sugar, firmly packed

6 tablespoons cornstarch

1 10-ounce package frozen red raspberries in heavy syrup, thawed

1 pint fresh raspberries

12 triangular cookies or chocolate pieces

12 sprigs fresh mint

Preheat oven to 375 degrees. Using 2 tablespoons of the butter, grease sides and bottoms of 12 4-ounce ramekins and set aside. Or coat them with non-stick cooking spray.

In the top of double boiler over simmering water, combine semisweet chocolate, bitter chocolate, 1 cup butter and vanilla. When butter and chocolate are melted, stir to blend and set aside.

In large bowl of mixer, combine eggs, egg yolks and brown sugar and beat on high 5-7 minutes or until thick and quadrupled in volume. Reduce speed to low and add cornstarch, 1 tablespoon at a time, beating to incorporate after each addition. Increase speed to high and beat 5 minutes or until mixture stands in soft peaks. With rubber spatula, fold chocolate into egg mixture, scraping bottom and sides of bowl frequently. Divide batter among prepared ramekins and bake 10 minutes (cake will be light-crusted with a soft center). Remove from oven and cool. Cover with plastic wrap and refrigerate until ready to serve, then run a knife blade around edges of cake to separate cake from ramekin. Invert ramekin on serving plate. Lift ramekin, leaving cake in center of plate.

Pour thawed raspberries into blender and puree. Strain and discard seeds. Ladle raspberry puree around cake and garnish with fresh raspberries, triangular cookie or chocolate piece and mint.


2 large, ripe Tomatoes

2 Spring Onions, including green parts

1 to 2 large Peppers (of your choice; see note below)

1/4 cup chopped Cilantro

Salt (to taste)

Peel and seed the tomatoes; chop in a medium dice, and place in a nonreactive bowl.

Mince the onions (or scallions); add to the bowl.

Using peppers with the amount of the "heat" you desire (Anaheims are the mildest, jalapenos among the most potent), remove their seeds and veins; mince, and add to

the bowl.

Stir in a dash of salt, if desired. Cover, and let rest in the fridge while you finish preparing the rest of the meal.

This recipe makes a little less than a cupful - but that's all right: It's quick, it's easy, and you'll want to eat it all in one day, anyway, since it tastes much better when it's freshly made.

One last note: wear gloves when working with peppers. Don't forget to wash your hands to get all the pepper juices off - and make very sure you don't rub an eye before you do!


1/4 cup margarine

3/4 cup sugar

1 egg, slightly beaten

1 1/2 cup flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1 teaspoon vanilla extract


1 cup brown sugar

3 tablespoons flour

2 teaspoons cinnamon

4 tablespoons margarine

1/2 cup walnuts or pecans, finely chopped

Preheat oven to 350 degrees. Spray a 9" x 9" pan with nonstick cooking spray. In a medium bown, cream margarine and sugar; beat in egg. Sift together flour, baking powder and salt in a separate bowl. Add to creamed mixture alternately with milk. Stir in vanilla. Pour blended mixture into prepared pan. To make topping: In a small bowl,

mix together sugar, flour and cinnamon. Cut in margarine with pastry blender or fork. Spoon half over batter and swirl. Spoon remaining topping over batter and sprinkle with nuts. Bake at 350 degrees for 30 minutes.


12 ounces beef flank steak

3 tablespoons frozen orange juice concentrate, thawed

3 tablespoons tequila or water

2 tablespoons lime juice

1 teaspoon grated gingerroot

1/2 teaspoon dried oregano, crushed

1/8 teaspoon salt

1/8 teaspoon ground red pepper

1 clove garlic, minced

8 small corn or four 8 to 10-inch flour tortillas

1/2 of red or yellow sweet pepper, cut into strips

1/2 of small onion, sliced and separated into rings

Sliced fresh chili peppers (optional)

Score meat by making shallow cuts at 1-inch intervals diagonally across steak in a diamond pattern. Repeat on the other side. Place meat in a plastic bag set in a shallow dish. For marinade, stir together orange juice concentrate, tequila or water, lime juice, gingerroot, oregano, salt, ground red pepper, and garlic. Pour over meat in bag. Close bag. Marinate 30 minutes at room temperature or in the refrigerator up to 4 hours, turning bag occasionally.

Drain meat, reserving marinade. Place meat on the unheated rack of a broiler pan. Broil meat 3 inches from the heat for 12 to 14 minutes or until desired doneness, turning once. (Or, grill meat on an uncovered grill directly over medium coals for 12 to 14 minutes or until desired doneness, turning once.) Thinly slice meat diagonally across the grain.

To warm tortillas, wrap in foil. Place beside broiler pan or on grill rack for the last 8 minutes of cooking meat.

Meanwhile, pour reserved marinade into a small saucepan. Stir in sweet pepper strips and onion. Bring to boiling; reduce heat. Simmer, uncovered, for 3 to 5 minutes or until vegetables are tender. To serve, immediately fill warmed tortillas with beef. Using a slotted spoon, spoon pepper-onion mixture over beef. If desired, sprinkle with

chili peppers. Roll up fajitas. 4 servings


1 pound fresh broccoli

1 1/2 cups frozen pearl onions

4 tablespoons butter

2 tablespoons flour

1 cup milk

1 (3-ounce) package cream cheese, softened

2 ounces sharp cheddar cheese, grated

1/2 cup buttered bread crumbs

Cook broccoli until tender. Cut broccoli so it can be place flat in an 8-inch square baking pan and sprinkle onions over top. Make sauce by melting butter in a saucepan over medium heat. Add flour, stir. Add milk and cook until thick. Add cheeses and stir until melted. Pour sauce over broccoli and onions. Sprinkle bread crumbs on top. Bake at 350 degrees for 30 minutes.

Broccoli is a good source of vitamin C and folic acid. When purchasing broccoli, choose bunches with a deep, strong color, green or green tinged with purple. The buds should be tightly closed and the leaves crisp. You can store broccoli, unwashed, in an airtight plastic bag in the refrigerator for up to four days. If you don't like the smell of cooking broccoli, add a couple of chunks of bread or a couple of pieces of red bell pepper to the pot. Use a slotted spoon to retrieve before removing the broccoli.


1 cup cornmeal

1/2 cup flour

2 tablespoons sugar

1 teaspoon baking soda

1 teaspoon salt

1 cup buttermilk

2 eggs -- well beaten

1 cup milk

Preheat the oven to 350 degrees F. Grease a rectangular baking pan. Mix and sift together the cornmeal, flour, sugar, baking soda, and salt in a large bowl. Beat in the buttermilk, then stir in the eggs. Add the milk, blending quickly. Pour into the prepared pan. Bake for about 35 minutes. Serve immediately, cutting into squares at the table. The custard will rise to the top in baking. Yield: 6 servings.


1/2 lb. Pork Sausage

3 Pita Breads, halved

3 large Eggs

1/8 cup (2 oz.) Milk

1/4 tsp. dried Oregano

Salt and Black Pepper to taste

3 slices Provolone or Swiss Cheese, halved

In a large skillet over medium heat, cook the sausage until it is no longer pink. Drain any excess fat; set aside.

Place the halved pita pockets on an ungreased baking sheet and warm at 300-F degree oven for about 5 minutes.

Meanwhile, beat together the eggs, milk, oregano, salt, and pepper in a mixing bowl until frothy. Pour the egg mixture into a warm, slightly greased skillet. Cover and cook gently over medium heat until the eggs are completely set.

Stir in the reserved cooked sausage and warm through. Place half a slice of cheese in each pita pocket. Spoon about one-third cup of the egg mixture into each pocket to melt the cheese. Serve warm.


1-2/3 cups low sodium chicken broth -- undiluted

1 cup long-grain rice -- uncooked

1/2 cup dry white wine

1/4 teaspoon freshly ground black pepper

Vegetable cooking spray

1 cup fresh mushrooms -- sliced

1/4 cup finely chopped celery

1/4 cup finely chopped green onions

14 ounces (can) artichoke hearts -- drained and chopped

3/4 cup tomato -- peeled, seeded, diced

3 tablespoons minced fresh parsley

1/4 teaspoon salt

Combine first 4 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Set aside and keep warm. Coat a large skillet with cooking spray; place over medium-high heat until hot. Add mushroom, celery, and green onions; sauté until tender. Add reserved rice, artichoke hearts, tomato, parsley, and salt; stir well. Cover and cook over medium heat 2 to 3 minutes or until thoroughly heated. Yield: 10 servings


1 small head cabbage

1 medium yellow onion

4 tablespoons butter (or olive oil)

8 ounces dry wide egg noodles

Salt and pepper to taste

1/4 cup chopped fresh dill

6 tablespoons sour cream (optional)

Cut out core and slice cabbage very thin. Peel and slice onion very thin. In large pot, over medium-low heat, melt butter. Add cabbage and onions. Cover and cook until soft.

Meanwhile bring large pot of salted water to boil. Cook noodles until al dente. Drain and mix with cabbage and onions. Season with salt and pepper. Add dill. Serve in bowls with a dollop of sour cream.


7 Ripe medium avocados, seeded and peeled

1/2 large onion, chopped

1 Garlic clove, crushed

1 Tomato, diced

1/2 lb Monterey Jack cheese, grated

2 Green chilies, diced

1/2 cup Fresh cilantro, finely chopped

1/4 cup Fresh lime juice

(dash of Tabasco sauce * optional)

In a large mixing bowl, coarsely mash avocados, leaving some chunks. Add remaining ingredients and mix to blend. Note: To store Guacamole, place a piece of plastic wrap directly on the surface of the Guacamole and refrigerate. Yield: 6 Servings


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

and lentils is wonderful)

Water for soaking

1 to 2 tablespoons butter

1 to 2 onions, chopped

1 to 2 carrots, sliced

1 bay leaf, crushed

4 to 6 sprigs of parsley, chopped

Sage - generous pinch

Thyme - generous pinch

4 to 6 cloves of garlic, chopped


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

Water - 2 quarts for each pound of beans

musty sherry

Soak beans in a large pot of water overnight. Drain and rinse. Use the smaller number of ingredients for 2 pounds of beans and the larger number for 4 pounds of beans. In a large skillet, at medium-low heat, cook together butter, onions, carrots, and garlic until veggies are softened and onions are golden. Do NOT allow them to brown. Into the large pot of beans add the cooked vegetables, all the remaining ingredients and the amount of water necessary for the amount of beans used. Bring to boiling. Reduce

heat. Cook at least 4 hours over low heat. Remove Bay Leaf before serving. Splash each serving with a musty sherry, if desired.

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


1/2 pound green beans -- fresh

3 tablespoons vegetable oil

2 cups broccoli flowerets

3 tomatoes, red ripe -- cut into wedges

3 scallions -- cut into 2" pieces

1/4 pound fresh mushrooms -- sliced

8 ounces water chestnuts, canned -- sliced, drained

1 tablespoon soy sauce

1/4 teaspoon salt

Wash green beans, trim ends, and remove strings. Cut beans diagonally into 2" pieces. Pour oil around top of a preheated wok or large skillet; allow to heat at medium-high for 2 minutes. Add beans and broccoli; stir-fry 2 minutes. Add tomatoes, scallions, mushrooms, and sliced water chestnuts; stir-fry 2 minutes. Stir in soy sauce and salt. Serve immediately. Yield 6 servings.


2 1/4 cups Acorn Squash -- cubed

1 large Turnip -- cubed

1 cup Carrots -- julienned

1 small Onion -- halved and quartered

1/4 cup Honey

2 tablespoons Margarine -- melted

1 teaspoon Orange Peel -- grated

1/4 teaspoon Nutmeg -- ground

Prepare uncooked squash by paring, seeding and cutting into 1 inch chunks. Prepare turnips by paring and cutting into small chunks. Halve and quarter onion, and julienne slice pared carrots. Steam squash, turnip, carrot and onion over water in covered skillet about 5 minutes or until tender. Drain. Combine honey, margarine, orange peel and nutmeg. Drizzle over vegetables and toss; serve.


1 2/3 cups (1 15-ounce can) cooked chickpeas, drained with liquid reserved

1/4 cup tahini (sesame paste)

1/4 cup lemon juice

Water, if needed

3 large cloves garlic, peeled and crushed

1/2 teaspoon ground coriander

1/4 teaspoon ground cumin

1/4 teaspoon paprika

Dash cayenne

1/2 cup minced scallions

2 tablespoons minced fresh parsley for garnish

In a blender, in batches, or in a food processor, process chickpeas, tahini and lemon juice until the mixture reaches the consistency of a coarse paste. Use as much of the chickpea liquid and/or water as needed.

Add garlic, coriander, cumin, paprika and cayenne, and process ingredients again to combine them thoroughly. Transfer hummus to bowl, and stir in scallions. Cover hummus and chill until 1 hour before serving time. Add parsley garnish just before serving.


3 tablespoons extra-virgin olive oil

1 clove garlic, minced

1/2 yellow onion, peeled and sliced thin

1/2 red bell pepper, seeded and sliced thin

4 thick hand-cut slices Italian bread

6 ounces sliced or grated brick cheese (see Note)

2 tablespoons grated Parmesan cheese

Preheat broiler or toaster oven. In a medium saucepan, over medium heat, warm olive oil. Add garlic, onions and peppers and cook for about 10 minutes or until very soft. Set aside.

Place bread on baking sheet, put under broiler. Brown bread lightly on both sides. Remove bread. Do not turn off broiler.

Top each slice of bread with 1/4 of onions, peppers and their juices. Top with the brick cheese and sprinkle with Parmesan.

Return pan to broiler and warm until cheese is bubbly and slightly browned. Note: If you can't find brick cheese, use Muenster or any gooey cheese like Brie or mozzarella.


2 Tbsp. olive oil

4 cloves garlic, minced

1 green pepper, chopped

1 lb. fresh mushrooms

1 lb. ground round

1 lb. sausage meat

1 qt. can Italian plum tomatoes

2 - 6 oz. cans tomato paste

2 Tbsp. parsley, minced

1 tsp. oregano

1 Tbsp. salt

1 tsp. pepper

Heat oil in heavy skillet and in it cook garlic, green pepper, onion and mushrooms until tender, remove from pan and set aside. Cook sausage meat with seasoning already in

skillet until lightly browned, breaking it up with a fork. Drain. Return to pan and add ground round and reserved vegetable mixture, cooking until meat is no longer pink. Blend in the remaining ingredients and simmer for about 2 hours. Serve over

spaghetti with hot French bread.


Preheat oven to 350 degrees.

Cook a 12 oz. package of angel hair pasta and set aside. In the meantime, prepare the sauce. Saute:

1 medium onion, chopped

1 green pepper

8 ounces of fresh mushrooms, sliced

14 ounce can of diced tomatoes

1 teaspoon oregano, crushed

1 teaspoon basil, crushed

salt and pepper to taste

Set aside an 8 ounce package of shredded mozarella cheese and 1/4 cup of

parmesan cheese. Mix 1 can of cream of mushroom soup with 1/4 cup of water and set aside.

Now, layer in this order: 1/2 of the pasta, 1/2 of the sauce, and 1/2 of the mozeralla cheese. Repeat this layering again. When you have topped it with the mozarella cheese, cover with the soup mix and top with the Parmesan Cheese. Bake for 30 minutes, uncovered, at 350 degrees. Take out of the oven and let sit for 5-10 minutes before serving.


8 oz. ground turkey sausage

1-1/2 lb. beef stew meat, cut into 1/2-inch pieces

2 large onions, chopped

2 large green peppers, chopped

2 to 3 Tbsp. chili powder

1 Tbsp. instant beef bouillon granules

1 tsp. ground cumin

1 tsp. dried oregano, crushed

2 28-oz. cans tomatoes, cut up

6 cups water

1 cup dry lentils

Shredded reduced-fat cheese (optional)

In a 6-quart Dutch oven or kettle, cook sausage till no longer pink. Remove sausage; drain fat. Add beef, onion, and green pepper to Dutch oven; cook till onion is tender but not brown. Stir in sausage, chili powder, bouillon granules, cumin, and oregano. Cook and stir 1 minutes. Stir in undrained tomatoes and water. Bring to boiling; reduce heat. Cover and simmer 1 hour. Rinse lentils. Stir into meat mixture. Bring to boiling; reduce heat. Cover and simmer about 30 minutes more or till lentils are tender. Ladle into bowls. If desired, garnish with shredded reduce-fat cheese. Makes 12 servings.

Make-ahead directions: Pour chili into 1-, 2-, or 4-serving-size freezer containers. Cover, label, and freeze up to 6 months. To reheat on range top, transfer to a saucepan. Cook over medium-low heat till heated through, stirring occasionally. Allow 10 to 15 minutes for one or two servings, 30 to 35 minutes for four servings. To reheat in microwave oven, transfer to a microwave-safe container. Cover and microwave on 100% power (high) until heated through, stirring twice. Allow 8 to 10 minutes for each serving.



4 eggs

2/3 cup sugar

1/4 teaspoon salt

1 tablespoon lime juice -- freshly squeezed

2 teaspoons grated lime rind

1 cup cake flour -- sifted

1/2 cup unsalted butter -- melted and cooled

Confectioners' sugar for garnish

Preheat oven to 350 degrees F. Grease a madeleine pan, or use a non-stick pan. Beat eggs, sugar, and salt on high speed until light, about 2 minutes. Blend in lime juice and grated lime rind. Gently fold in flour and then the cooled butter, two tablespoons at a time. Batter should be loose, the consistency of sour cream. Spoon batter into the madeleine pan, filling molds 2/3 full. Bake in the center of the oven 11 to 12 minutes, or until cookies are firm and begin to shrink from the sides of the pan. Press narrow ends of cookies to release them from the mold, or use the tip of a knife to help. Cool cookies on a wire rack, pattern side up. When ready to serve, arrange on a serving dish and sprinkle with sifted confectioners' sugar. Yield: about 40 cookies, 2 cookies per serving.


5 garlic cloves, chopped

1/2 teaspoon EACH paprika and cumin

Several pinches cayenne pepper

1/2-1 teaspoon salt, or to taste

6 tablespoons extra-virgin olive oil

2 tablespoons EACH fresh chopped parsley and cilantro

Juice of 1 lemon

1 pound firm-fleshed white fish, cut into bite-sized pieces

1 EACH red, yellow and green bell peppers, peeled and cut into bite-sized pieces

1 lemon, cut into wedges

Bottled hot sauce, if desired

Combine garlic, paprika, cumin, cayenne pepper, salt, olive oil, 1 tablespoon each of parsley and cilantro, and the lemon juice. Add fish pieces and mix carefully, until thoroughly coated. Allow to marinate 2 hours at room temperature.

Thread onto skewers that have been soaked in water for 20 minutes, alternating with chunks of peppers. Grill brochettes over charcoal until slightly browned on each side, 7 to 8 minutes total.

Serve sprinkled with remaining parsley and cilantro and lemon wedges. Have hot sauce on the side for those who want a spicier flavor.


1/2 cup dry split peas

1/2 cup dry lentils

5 cups chicken or vegetable broth

1/4 cup sliced carrot

1/4 cup sliced celery

1 medium red sweet pepper, chopped (about 1 cup) or 1/4 cup chopped roasted

red sweet pepper

1 medium onion, chopped

1 bay leaf

1 tsp. ground cumin

1/4 tsp. pepper

1/4 cup nonfat plain yogurt

1/4 cup chopped, unpeeled cucumber

Rinse and drain split peas and lentils. In a Dutch oven combine peas, lentils, broth, carrot, celery, red pepper, onion, bay leaf, cumin, and pepper. Bake, uncovered, in a 350 F. oven about 2 hours or till the lentils and split peas are tender.

Remove bay leaf. Top each serving with yogurt and cucumber. Makes 4 main-dish servings.

Tip Sheet: Cooking Dry Lentils and Split Peas

Rinse and drain dry lentils or split peas. Do not presoak. For 1 pound lentils or split peas, in a large saucepan, combine with 5 cups water or broth. Bring to boiling; reduce heat and simmer, covered, about 30 minutes for lentils and 45 minutes for split peas.

One pound dry lentils yields 6 cups cooked lentils; one pound dry split peas

yields 5-1/2 cups cooked split peas.



3 cups day-old Italian bread, torn into bite-size pieces or cut into 1-inch cubes

1 pound tomatoes, seeded and coarsely chopped

1/2 of a medium red onion, cut into thin wedges and separated

1/2 of a small cucumber, peeled and cut into chunks

1/4 cup snipped fresh basil

2 tablespoons snipped fresh parsley

2 cloves garlic, minced

2 tablespoons red or white wine vinegar

2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

Torn mixed greens (about 4 cups)

In a large mixing bowl combine bread cubes, chopped tomatoes, onion, cucumber, basil, parsley, and minced garlic.

For dressing, in a glass measure stir together vinegar, olive oil, salt, and pepper; spoon over salad. Toss gently to coat. Let stand for 15 minutes to allow the flavors to blend.

Serve over torn greens. Servings: Makes 4 side-dish servings



For pesto:

1 large bunch asparagus (about 1 pound), trimmed and cooked for 5 minutes (see Note)

Reserved asparagus cooking liquid, (optional)

1/2 cup packed coarsely chopped fresh basil

2 tablespoons pine nuts, toasted

1 tablespoon minced garlic

Salt and freshly ground pepper

About 1 cup pure olive oil

1/2 cup freshly grated Parmesan cheese, (optional)

For carrot juice broth:

1 1/2 cups carrot juice

For pasta:

3/4-1 pound dried pasta of choice (penne, fusilli recommended)

Salt and freshly ground pepper

For topping:

1/2 cup freshly grated Parmesan cheese or ricotta salata (dried ricotta) (optional)

For pesto: Cut asparagus into thirds. Put in food processor with basil, pine nuts, garlic, salt and pepper to taste. (If adding Parmesan, be careful not to over salt). With machine running, slowly add 1 cup olive oil. When sauce is about consistency of mayonnaise, it has enough oil. (If using Parmesan, pulse it into mixture now.) Thin with water if necessary to achieve a slick, saucy pesto. Scrape into bowl or jar, cover and refrigerate until needed. You should have about 3 cups. Keeps about 2 days, refrigerated.

For carrot juice broth: Reduce 1 1/2 cups fresh carrot juice to 3/4 cup in stainless steel pan on low simmer. Salt and pepper to taste. Set aside. (For thicker consistency, you can add a slush of cornstarch and water).

For pasta: Return water used for cooking asparagus (if reserved) to boil. Add more salt and pasta and cook until al dente, about 12 minutes. Drain, reserving about 1/2 cup of pasta cooking water. Put pasta into warm serving bowl and add about 1 cup asparagus pesto (or more, if desired to taste), and several twists pepper. If using cheese, add 1/4 cup Parmesan or ricotta salata. Toss well, thinning with pasta water as necessary.

Divide pasta with asparagus pesto among 4 plates, with a thin layer of carrot juice broth underneath. Offer remaining pesto and Parmesan or ricotta salata in separate bowls on the side.

Note: Trim asparagus by snapping off tough end from each spear. To cook, use a big stockpot or pasta cooking pot. Cook asparagus in rapidly boiling, well-salted water. Boil until asparagus is bright green and flexible, but still al dente, about 5 minutes. If you are cooking the asparagus a day ahead of serving or using in pesto, it is a good idea to immerse it in an ice-water bath immediately after removing it from the boiling water to halt the cooking.


1 onion

1 red bell pepper

1 green bell pepper

2 tablespoons olive oil

1-3/4 pounds diced tomatoes

2 tablespoons tomato paste

2 teaspoons paprika

6 ounces pepperoni sausage

3 tablespoons chopped fresh parsley

1 pound pasta -- such as fusilli (spirals)

Salt and ground black pepper to taste

Olive oil for tossing pasta

Chop the onion. Halve, core, and seed the peppers. Cut the flesh into dice. Heat the oil in a medium saucepan, add the onion and cook for 2 to 3 minutes until it starts to color. Stir in the bell peppers, tomatoes, tomato paste, and paprika, bring to a boil and simmer, uncovered, for about 15 to 20 minutes until reduced and thickened. Slice the pepperoni and stir into the sauce with 2 tablespoons of the chopped parsley. Season to taste with salt and ground black pepper. Meanwhile, cook the pasta in plenty of boiling

salted water according to the instructions on the package. Drain well. Toss the pasta with the remaining parsley in a little extra olive oil. Divide among 4 warmed bowls and top with sauce. Yield: 4 servings.


1 EACH red, orange and yellow bell pepper, diced

3 tablespoons extra-virgin olive oil

4 to 5 cloves garlic, sliced thin

Salt to taste

1 eggplant

Black and cayenne pepper to taste

1/2 teaspoon lemon juice, or to taste

Few sprigs fresh parsley to garnish

In pan over low heat, sweat peppers in olive oil, then add garlic and salt to taste. When peppers are very soft, remove from heat.

Meanwhile, roast eggplant, either in a preheated 400-degree oven or, for a richer flavor, over a gas flame or on the barbecue. Turn eggplant occasionally to char evenly. When it appears to have deflated from the inside, transfer to bowl and cover. Allow to cool, about 30 minutes.

Remove skin from eggplant, reserving juices. Dice flesh.

Return peppers to heat and add eggplant flesh and juices. Cook over medium-low heat 5 to 8 minutes or until mixture has lost some of its moisture and thickens slightly.

Puree vegetable mixture in blender or food processor, then season with black and cayenne pepper, and lemon juice to taste. Season to taste and serve garnished with sprigs of parsley. Goes well with crudités such as cucumbers, scallions and sweet peppers.


2 small- to medium-sized onions, chopped

2 EACH red, green and yellow bell peppers, cut into bite-sized pieces

1 to 2 mild green chiles, sliced (optional)

5 to 7 cloves garlic, chopped

6 tablespoons extra-virgin olive oil

1/4 teaspoon EACH curry powder, turmeric and dried ginger

Seeds from 2 to 3 cardamom pods or a pinch ground cardamom

1/2 teaspoon cumin

1 1/4 pounds tomatoes, diced, or 1 (14-ounce) can tomatoes, chopped

Pinch sugar

Salt and pepper

1 medium bottle green pimiento-stuffed olives, drained

6 tablespoons fresh chopped cilantro

Juice of 1/2 lemon

Lightly saute onions, peppers, chiles (if using) and garlic in olive oil until they are softened and lightly browned, about 15 minutes, stirring occasionally.

Sprinkle in curry powder and other spices, stir and cook for a few minutes to draw out flavors, then add tomatoes and continue to cook until thickened.

Season to taste with sugar, salt and pepper, and stir in olives and cilantro. Pour lemon juice over and stir gently. Chill until ready to serve. This can be used as a salad, a sauce or even a spread.




To make mix:

2 tablespoons Sugar

2 teaspoons Salt

3 1/2 cups Flour

1 tablespoon Active Dry Yeast -- (1 package)

Add to make bread:

1 1/4 cups Milk, 1% low-fat -- scalded

1 1/2 tablespoons Vegetable Shortening

Using a large spoon, transfer flour into a one quart canning jar. It is helpful to tap jar lightly on a padded surface (towel on counter) as you fill jar to make flour fit in jar. Place salt and sugar in a small zip baggie and set with un-opened yeast packet on top of flour mixture, and screw lid onto jar. Plan to store this mix in a cool, dry place OR in your

refrigerator or freezer to protect yeast spores & discourage weevil. Use scissors to cut a 9 inch circle from fabric of your choice. Center fabric circle over lid and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band. Attach the following directions:

The Perfect White Bread

Remove Salt/Sugar & Yeast packets from jar and set aside. In a small saucepan, scald 1 1/4 cups Milk, then add 1 1/2 Tbsp. Vegetable Shortening, and contents of Salt/Sugar packet. Set aside until warm (105 - 110 degrees F). Sprinkle yeast onto warm mixture and stir to dissolve. Add 2 cups of flour from jar to mixture and mix with electric beaters until smooth (about 2 minutes), scraping bowl often. Let rise, covered for 45 minutes in a warm place.

Gradually add one cup of flour from jar to batter, mixing to make a soft dough. Turn onto a floured surface and using the remaining flour from the jar, mix in as needed to keep dough from sticking, and knead for 12 - 15 minutes. Place in a lightly greased bowl, then turn over to grease the top. Cover, and let rise in a warm place for 20 minutes. Knead in bowl 20 times, then turn out and knead for 2 minutes. Let rise 20 minutes again. Repeat same kneading process one more time, then turn onto a floured surface and let raise for 20 more minutes. Shape dough into a loaf and place into a greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Let rise until double (45 minutes). Bake at 350 degrees F for 45 - 50 minutes or until loaf sounds hollow when tapped. Cool out of pan on a cooling rack.









1-1/2 cups corn flakes -- crumbled

2 tablespoons sugar

1 tablespoon oil


24 ounces cream cheese -- softened

1 cup sugar

4 egg whites -- whipped

1 tablespoon vanilla extract


8 ounces crushed pineapple -- drain and reserve juice

1/2 cup sugar

3 tablespoons cornstarch

1 tablespoon margarine -- melted

Preheat oven to 350 degrees F. To prepare crust, combine corn flake crumbs, 2 tablespoons sugar, and oil in a mixing bowl. Press into bottom of 2 9" pie pans; set aside. To prepare filling, combine cream cheese, 1 cup sugar, egg whites, and vanilla. Pour into pie crusts. Bake for 50 minutes. Let cool to room temperature on rack. Then refrigerate several hours. Meanwhile, to prepare the topping, add water to pineapple juice to make 1/2 cup. Mix remaining sugar and cornstarch with reserved pineapple juice. Cook over low heat until thick. Add pineapple and margarine, cook 2 minutes. Cool and spread on cheesecake. Yield: 2 cheesecakes, 24 servings.


2 eggs

1 c mashed pinto beans

1 c milk

2 c flour

1/4 c vegetable oil

2 tsp brown sugar

1tsp salt

2 tsp baking powder

Mix dry ingredients. beat eggs, mix with milk, oil, and mashed beans. Combine all ingredients mixing enough to just moisten dry ingredients. Fill muffin tins 1/2 full and bake at 400 degrees. for 20 -25 minutes. Serve hot. Makes 12.







1/2 cup unsalted butter -- at room temperature

1 cup sugar

3 eggs

1/4 cup Marsala wine

2-1/2 cups all-purpose flour

1-1/2 teaspoons baking powder

3 tablespoons grated orange peel

1 cup pistachio nuts -- shelled and chopped

Preheat oven to 350 degrees F. Lightly grease or spray a cookie sheet. Cream butter and sugar until light, about 2 minutes. Add eggs, one at a time, beating well. Gradually stir in wine, flour, baking powder, grated orange peel, beating well. Dough will be stiff. Divide dough into 4 equal portions. Mold each portion into a slightly flattened roll, about 1-1/2 inches in diameter, on the cookie sheet. Bake in center of oven for 18 to 20 minutes, or until just firm to the touch and a golden color on the bottom. Let cool, then slice on the diagonal with a serrated knife in 1/2- to 3/4-inch pieces. Set slices, cut side up, on the cookie sheet. Reduce heat to 300 degrees F. Return cookies to oven and continue baking for 6 minutes. Turn cookie over and bake another 4 minutes, or until golden and dry. Cool biscotti on wire racks. Yield: about 40 cookies.


with avocado, red onion and cucumber salad

1 1/2 pounds russet potatoes, peeled and cut into large chunks

1/2 red onion

1/2 cup cider vinegar

1/2 teaspoon dried oregano

Salt and freshly ground pepper

2 tablespoons plus 1/2 cup olive oil

1 large cucumber, peeled, halved, seeded and cut on diagonal into 1/4-inch-thick


2 avocados, pitted, peeled and cut into 1/2-inch dice

1 large, ripe tomato, cut into bite-sized chunks

1/2 small head iceberg lettuce, shredded

Preheat oven to 325 degrees. Put potatoes in large saucepan with cold, salted water to cover and bring to boil over high heat. Cook until tender, about 10 minutes. Drain well, scatter on baking sheet, and let cool for several minutes. Place in oven to dry out, about 5 minutes. Let cool, then press through ricer, large holes of box grater, or colander.

While potatoes are in oven, cut onion half into quarters and slice thinly to yield slim pieces about 1 inch long. Put in non-reactive bowl with vinegar and oregano and let rest for 15 minutes.

Season potatoes with salt and pepper, then divide into 16 equal portions. Form into balls and flatten slightly into 2-inch patties, or polpette, each about 3/4-inch thick. (Note: The recipe may be prepared to this point, covered and refrigerated up to 1 day before cooking.)

Heat 2 tablespoons olive oil in non-stick skillet over medium heat or in electric skillet set at 350 degrees. Add polpette and cook slowly, turning once, until brown and crispy on both sides, about 10-15 minutes total.

While polpette are cooking, finish making salad. Whisk remaining 1/2 cup olive oil and salt and pepper to taste into onion-vinegar mixture. Add cucumber, avocados and tomato and toss well.

Arrange a nest of lettuce on each of 8 plates. Spoon salad over each nest. Top with 2 polpette per plate, and spoon more dressing over all. Serve at once.


1-1/2 C Dried pinto beans

6 C Water

3 Carrots, grated

3 Medium onions, chopped

8 Strips of bacon, diced (Bac o Bits are better)

5 C Chicken stock

Dash of garlic salt

1-1/2 t Ground cumin

1 Bay leaf

1 C Rice

Rinse and pick over beans. Put beans and water in large pot, bring to boil and boil for 45 minutes. Drain. In another pan, sauté bacon, carrots and onion until onion is softened, but not browned. Mix drained beans and bacon mixture, and add chicken stock; cook over medium heat 15 minutes. Add spices and simmer about 2 hours or until beans are soft. Add rice and, if necessary, more chicken stock. Simmer 1 to 1-1/2 hours. Salt to taste.


2/3 cup sugar

2 tablespoons cornstarch

1/4 teaspoon ground ginger

1/4 cup orange juice

2 cups sliced rhubarb (about 3 stalks)

2 cups quartered fresh strawberries

8 individual sponge shortcake cups

2 pints low-fat vanilla ice cream

Combine sugar, cornstarch and ginger in a 2-quart glass measure or casserole. Stir in orange juice, then rhubarb. Cover with vented plastic wrap and microwave on high 4 minutes.

Add strawberries; re-cover. Microwave on high 2 minutes. Cool at least 10 minutes. Makes 3 cups sauce. Refrigerate any not used.

To serve, fill each shortcake cup with 1/4 cup ice cream. Spoon about 1/4 cup sauce over each dessert. Makes 8 servings


3 cups water

1-1/2 cups pinto beans

3 slices of bacon, chopped

2 cloves garlic, minced

1/2 green pepper, diced

1/2 cup chopped onion

1 (1 lb.) can tomatoes, cut up

2/3 cup brown rice, uncooked

1 teaspoon salt

1 tablespoon chili powder

1/2 teaspoon black pepper

Rinse beans. In a large kettle combine beans and water and bring to a boil. Reduce heat and simmer 2 minutes. Let stand one hour. Drain. Add 6 cups of water to beans. Simmer, covered, 1 hour. Cook bacon until almost crisp. Add onion and garlic. Cook until onions and garlic are transparent, but not brown. Stir bacon mixture, rice and spices into beans. Cover and simmer for 45 minutes to 1 hour, or until beans and rice are tender. Stir occasionally. Serves 6-8.


4 cups cranberry-apple drink , chilled

1 cup orange juice

1/4 cup lemon juice

1 28-ounce bottle club soda , chilled

Ice cubes

Stir together cranberry-apple drink, orange juice, and lemon juice in a large pitcher. Slowly pour the club soda down the side of the pitcher; stir gently. Serve over ice cubes in wine glasses. Makes 8 (8-ounce) servings. Make-Ahead Tip: Chill the fruit drink and club soda up to 24 hours ahead.



4 tablespoons unsalted butter

1/2 cup sugar

2 tablespoons dark corn syrup

2 cups peanuts -- lightly salted, small

Line a baking sheet with aluminum foil and butter the foil. In a medium saucepan over medium heat, stir the butter, sugar, and corn syrup until melted, smooth, and bubbly. Cover and cook for 1 minute. Stir in the nuts, raise the heat to medium-high and cook, stirring constantly, until the nuts are fragrant, lightly browned, and the syrup is dark golden, about 5 minutes. Immediately pour the mixture onto the prepared baking sheet,

spreading it thinly as quickly as possible. Cool for at least 15 minutes, then peel the candy away from the foil. Break it into pieces. The brittle can be stored, tightly covered, at room temperature for up to 5 days. Yield: about 16 servings.


1/3 cup Minced Onion -- dried

2 tablespoons Brown Sugar -- packed

1 teaspoon Mustard Powder

1/2 teaspoon Salt

3/4 teaspoon Chili Powder

Mix all ingredients in a small bowl, then make a packet from aluminum foil to pour mixture into packet. Next, place packet into a zip baggie and label for storage. Copy the following directions onto an index card or small piece of paper, and place inside zip baggie for future use.

Red's Sloppy Joes

Brown 2 pounds of Lean Ground Beef in a large skillet. Drain. Add the following ingredients:

Seasoning Packet

1 Tbsp. Vinegar

1 cup Tomato Catsup

1 cup Water

Simmer for 30 minutes, then serve on hamburger buns.


Using clear packaging tape, attach zip baggie with seasoning packet inside (and directions) to the front of a small bottle of Catsup (8 - 12 ounce size) Place inside a tall, decorative bag (made for wine bottles) and make a tag with the following information and directions above:

Red's Sloppy Joe Kit

Made for you by:

You will need the following ingredients to prepare your sloppy joes:

2 lb. Lean Ground Beef 1 cup Water 1 Tbsp. Vinegar

Hamburger Buns


1/4 cup whole black peppercorns

4 boneless New York strip steaks, 1 1/4 inches thick, fat trimmed

2 to 3 tablespoons vegetable oil

1/4 teaspoon salt

1/2 cup homemade or canned beef broth

3/4 cup heavy cream

1 bunch watercress, stems removed (optional)

Heat oven to 200 degrees. Crush peppercorns, a few at a time, using mortar and pestle or bottom of heavy saucepan. Place steaks on crushed pepper and coat both sides.

Cover bottom of skillet with thin layer of oil and heat over medium-high heat. Add steaks and saute them until rare or medium-rare, 4 to 5 minutes per side. Season steaks with salt. Remove from pan and put on platter to keep warm in oven.

Discard oil from pan. Add beef broth and boil over high heat until reduced to about 2 tablespoons. Add cream and bring to boil over high heat, stirring until cream is thick enough to coat spoon. Add salt. Spoon sauce over steak.


6 tablespoons good-quality aged balsamic vinegar

1/2 cup superfine sugar (or whirl granulated sugar in a food processor until very fine)

Pinch of salt and pepper

2 cups strawberries, washed, stemmed, quartered

Combine vinegar, sugar, salt and pepper. Fifteen minutes before serving, pour marinade over strawberries and gently toss until berries are fully coated. Serve alone or with premium vanilla frozen yogurt or gelato.

Note: For an elegant presentation, place a single Italian-style biscotti upright in a martini glass. Spoon berries into glass and top with frozen yogurt or gelato.


6 cups cut-up strawberries or other fresh, seasonal fruit

2 tablespoons chopped fresh mint

Generous sprinkle of champagne

A few unsprayed, organic rose petals

Combine fruit, mint and champagne. Sprinkle a few rose petals over the salad.

Note: Use organic strawberries when possible. Others are often heavily sprayed with pesticides.


2 teaspoons Sugar

1 medium Onion -- sliced 1/4" thick

1 1/2 pounds Pork Chops -- 4- 2" thick

2 tablespoons Dijon Mustard


1/4 cup Pine Nuts

1 teaspoon Sage

2 cups Stuffing cubes -- use stuffing mix

1 cup Broth -- vegetable or chicken

Place a large, oven-proof fry pan in the oven and preheat to 450 degrees F. Slit a 3" pocket into each chop, leaving an inch next to the bone at the top and bottom uncut. Set aside. Sprinkle sugar over the bottom of a small skillet. Turn the heat on low; when the sugar dissolves and begins to color, 5 - 6 minutes, add the onions, stirring to coat the slices with sugar. Cook until the onions turn caramel colored (Watch closely because from caramel to black takes about 45 seconds). Set aside.

Heat a small skillet on medium high. Add the pine nuts and, stirring constantly, cook them until they are toasted. Remove from the heat and put the nuts into a medium-sized mixing bowl. Add the stuffing mix and the sage, and make stuffing according to the package directions, using a bit less moisture than called for. Cooking the pork chop adds moisture to the stuffing inside. Open the pocket of each pork chop and put stuffing inside loosely, not packed tight (or put stuffing between two thinner chops). Brush

each chop with Dijon over the top and sides, including over the stuffing that shows.

Carefully, with a thick pot holder, remove the hot pan from the oven, and place the chops in the pan, glaze side down. Brush Dijon over the top and put the pan back into the oven. Cook thick chops for 6 - 8 minutes and thin chops for 3 - 5. With tongs or a spatula, turn the chops carefully so the stuffing doesn't fall out. Cook the other side, the same amount of time. Remove from the oven, and transfer the chops to a warmed platter for 5 minutes to rest and reabsorb any juice they lose. While they are resting,

put the same fry pan on medium low heat, pick out any pieces of stuffing that may have fallen out of the chops, add 1/2 - 3/4 cup stock, and stirring constantly, simmer until it is smooth and reduced by half, about 5 minutes. If the chops have lost any juice, pour that into the sauce as it simmers. While the stock is cooking, heat the caramelized onions on top of the stove, in the oven, or in a microwave and serve with sauce as desired on top of chops.


For best results, keep the berries well-chilled before preparing.

1 cup fresh strawberries

1/2 cup fresh raspberries

1/4 cup fresh blueberries

3/4 cup frozen apple juice concentrate

1-2/3 cups chilled carbonated water

1 recipe Berry Ice Cubes

Combine berries and apple juice concentrate in a blender container. Cover and blend until smooth. Pour into pitcher and slowly stir in carbonated water. Pour over Berry Ice Cubes in tall, chilled glasses and serve immediately. Makes 4 servings.

Berry Ice Cubes: Fill 2 ice-cube trays with fresh berries, halve or quarter berries, if necessary. Add water. Freeze until firm.

Make-Ahead Tip:Up to 2 days ahead, prepare the ice cubes. Freeze. Serve as directed.


4 one-inch thick swordfish steaks

2 ounces tamarind paste

1 habanero chili, seeded

14 ounces fresh squeezed orange juice

2 bunches watercress

6 ounces canola oil

1 pound fava beans

Pink peppercorns

2 ounces tequila

2 blood oranges

* Sauce instructions

Combine orange juice, habanero chili and tamarind paste in a small sauce pan. Simmer very slowly for 45 minutes, then strain through a fine strainer. Next, make watercress oil by dipping watercress in rapidly boiling water for three seconds, then cool in ice bath for 15 seconds. Pat watercress dry with a paper towel then blend in a high speed blender with canola oil, add more oil if needed and place your watercress paste in an elevated coffee filter and let drip for one hour. Heat tequila in microwave for 45 seconds or until hot. Place pink peppercorns in hot tequila and soak for two hours. Boil fava beans in salted, rapidly boiling water until skins break and bean becomes tender.

* Fish preparation

If grilling, grill fish on each side for three minutes. Baste with tamarind sauce the last minute of cooking. If pan searing, sear in vegetable or canola oil under medium heat. Use just enough to cover the bottom of the pan. Fish should have a caramelized tint. Just before removing from pan, baste with sauce. If desired, add more sauce to fish or use remainder to decorate serving plate. Cut blood orange into slices and use for garnish.


1 cup mayonnaise*

1/2 cup sweet pickle relish, or finely chopped sweet pickles (more or less depending on

your preference)

Mix together ingredients and chill. Can be served immediately, but flavor improves if it has chilled at least 30 minutes.

*If using Miracle Whip instead of real mayonnaise, add about 1 tsp of lemon juice.


Makes enough to marinate 2 pounds steak

1/2 cup Soy Sauce

1/4 cup Sherry (or Sake; or substitute Apple Juice)

1 clove Garlic, pureed

1 Tablespoon fresh Ginger, grated

2 teaspoons Sugar (or more to taste)

Sirloin Steak (see below)

Measure the soy sauce and sherry or other liquid into a small bowl. Puree the garlic, grate the ginger, and add to the liquids. Sprinkle the sugar over all, and mix in thoroughly; let set to blend flavors.

Cook's Note: To prepare Skewered Grilled Ginger Beef, slice 2 pounds sirloin steak about 1/4-inch thick, thread onto skewers, place in a close-fitting plastic bag with

the Teriyaki Sauce, and marinate for at least one hour in the refrigerator.

Remove the meat from the bag and drain, discarding the marinade, and grill the steak quickly.


1 pkg (7 ounces) spaghetti

1 can (10 3/4 ounces) condensed cream of mushroom soup

1 can (10 3/4 ounces) condensed cream of chicken soup

3/4 cup milk

2 tablespoons dry white wine (or chicken broth)

2 cups cut up cooked chicken or turkey

1 cup sliced ripe olives

1/2 cup slivered almonds

1 cup (4 ounces) shredded Cheddar cheese

Cook and drain spaghetti as directed on package. Rinse with cold water; drain. Heat oven to 350 degrees. Mix soups, 3/4 cup milk and wine or broth in a 2 quart casserole dish. Stir in spaghetti, turkey, olives and almonds until evenly coated and sprinkle with cheese. Bake uncovered for 25 to 30 minutes or until hot and bubbly. 6 servings


1/2 cup onion, chopped

3 Tblsp butter

2 cups cooked rice

1 tsp salt

1/2 cup celery, chopped

1/2 cup parsley

2 carrots, grated

1-4 oz can chopped mushrooms, undrained

Sauté onion and celery in butter until tender. Add remaining ingredients and mix well. Pour into a greased casserole dish and bake covered in a 300 degree F oven, for 1 hour.


6 slices French Bread, 1-inch thick

4 large Eggs

1 cup Milk

1 tsp. Vanilla Extract

1/4 tsp. Ground Cinnamon

1/8 tsp. ground Nutmeg

1/3 cup Butter or Margarine, softened

2/3 cup Brown sugar, firmly packed

1 1/2 tbs. Dark Corn Syrup

1/2 cup Walnuts, chopped

Place French bread slices in a buttered 9-inch by 13-inch baking dish.

In a large mixing bowl, beat together the eggs, milk, vanilla extract, cinnamon, and nutmeg. Pour the egg mixture over the bread and refrigerate overnight, or for at least 2 hours prior to baking.

Remove the egg-soaked bread from the fridge about 30 minutes before baking.

Pre-heat the oven to 350-F degrees.

In a separate mixing bowl, cream together the butter, brown sugar, and dark corn syrup until smooth; spread the buttery mixture over the top of the bread slices.

Sprinkle the chopped walnuts over the top of the buttered bread slices. Bake, uncovered, for about 1 hour, or until golden brown. Serve hot from the oven with

maple or fruit syrup.



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