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Recipes from Spike & Jamie
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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).
APPLE NUT TORTES 03
APPLE PORK TENDERLOIN 03
BARBECUED HAM SLICES 04
BLUEBERRY CORNBREAD 04
BROCCOLI RAISIN SALAD 04
CAMPBELLS CHICKEN TETRAZZINI 05
CARAMEL DUMPLINGS 05
CHEESE STICKS 05
CHICKEN AND VEGGIES 06
CHICKEN POTATO CASSEROLE 06
CITRUS BUTTER 06
CRAZY COOKIES 07
CREAMY CHOCOLATE ALMOND PIE 07
CROCKPOT BEEF TIPS 08
CROCKPOT DELICIOUSLY EASY CHICKEN 08
DEEP FRIED STRAWBERRIES 09
DURGIN PARK BAKED BEANS 09
FETTUCCINE WITH CREAMY BASIL PINE NUTS 09
FONDUE FOR BREAD 10
FONDUES FOR FRUIT DIPPING 10
FROZEN NOUGAT SOUFFLE 12
GOLDEN PASTA 13
GRANOLA NUT MUFFINS 13
GREEK WALNUT CAKE 14
GREEN CHILI CASSEROLE 14
HERB CHICKEN PASTA SALAD 15
IRISH SODA BREAD FROM GREAT AUNT ANNA 15
ITALIAN BURGER MELT 16
KIDS CORNBREAD 17
LIGHT CHEDDAR POTATO FRITTATA 17
LINGUINE WITH SHRIMP 18
MARGARITA SHRIMP SALAD 18
MARYLAND CRAB CAKES WITH HORSERADISH 19
MEXICAN CHICKEN 20
MOCK SOUR CREAM 20
ONE SKILLET BREAKFAST 20
ORIENTAL CHICKEN SALAD 21
PANCAKE OR WAFFLE MIX 22
PARTY PINWHEELS 23
PASTA WITH CHICKEN SAUSAGES AND PPR 23
PERFECT ROASTED PEPPERS 23
PIZZA BURGERS 24
POPPY SEED CHICKEN 24
QUICK CHICKEN SALAD 25
QUICK DINNERS 25
REUBEN DIP APPETIZER 26
ROCK SHRIMP RELLENO WITH TOMATO 26
SEARED SCALLOPS WITH WATERCRESS 27
SPICED PINEAPPLE 27
STRAWBERRY RHUBARB COBBLER 28
STUFFED ARTICHOKES WITH BREAD SALAD 28
STUFFED BELL PEPPER 29
SUNSHINE CASSEROLE 29
TACO SALAD 30
TAMALE PIE 30
TEXAS SALAD 31
TURKEY TRIO CHILI 32
VEGGIE DIP 33
WALNUT MACAROONS 33
WALNUT RAISIN PIE 34
WINTER SALAD 34
WONDERFULLY SIMPLE VEGETABLE PIE
YEAST BREAD USING SOY FLOUR RAPID MIX
APPLE NUT TORTES
2 large apples -- baking type
2/3 cup sugar
1-1/2 tablespoons sugar
1/4 teaspoon ground cinnamon
1 teaspoon vanilla
3/4 cup unsifted flour
1 teaspoon baking powder
1 cup chopped walnuts
Preheat oven to 350 degrees F. Grease and lightly flour eight 6oz custard cups. Pare, core, and cut apples into 1/2-inch dice. you should have about 2 cups. Combine the 1-1/2 tablespoons sugar and the cinnamon with the apples in the medium-size bowl; toss to combine. Combine the eggs, 2/3 cup sugar, and vanilla in large bowl. Beat with mixer at low speed until ingredients are combined. Then beat at high speed until mixture is very thick and pale, about 5 minutes. Sift together flour and baking powder onto wax paper. Sift together again. Fold lightly into egg mixture. Fold apple mixture and chopped nuts into batter. Turn into prepared custard cups. Place on baking sheet. Bake at 350 degrees F. oven for 25 to 30 minutes or until top is crispy. Serve with dollop of whipped cream. Yield: 8 servings.
APPLE PORK TENDERLOIN
1 pork tenderloin
1/2 cup apple juice
1/4 cup apple cider vinegar
3 tablespoons brown sugar
1 clove garlic, minced
1 apple, cored and sliced into rings
Place tenderloin in baking dish. Combine apple juice, vinegar, brown sugar and garlic, and pour over tenderloin. If desired, tenderloin can be marinated in juice mixture, for a few hours or overnight. When ready to bake, preheat oven to 350 degrees. Top tenderloin with apple rings and cover dish. Bake 2 1/2 to 3 hours, until tenderloin reaches internal temperature of 180 degrees on meat thermometer. Remove to platter and let cool a few minutes before slicing.
BARBECUED HAM SLICES
1/2 cup orange marmalade
1/4 cup prepared mustard
1 teaspoon Worcestershire sauce
1/4 cup water -- plus 2 tablespoons
6 ham steaks -- fully cooked, 1" thick
Combine first 4 ingredients and mix well; pour into a large baking dish. Add ham slices, turning to coat; marinate in refrigerator about 1 hour. Remove ham from marinade, reserving marinade for basting. Place ham 4 to 5 inches from slow to medium coals; grill 30 to 45 minutes, turning frequently and basting with marinade. Yield: 6 servings.
1 1/3 cups unbleached all-purpose flour
3/4 cup yellow cornmeal
1/4 cup light brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1 cup buttermilk
1/4 cup sour cream or plain yogurt
4 tablespoons unsalted butter, melted, or 1/4 cup canola oil
1 1/2 cups fresh blueberries, picked over, rinsed and drained on paper towels
Preheat oven to 400 degrees. Combine flour, cornmeal, sugar, baking powder and salt in large bowl. Make well in center of dry ingredients and add eggs, buttermilk, sour cream and butter or oil. Stir with large spoon or dough whisk just until ingredients are moistened yet thoroughly blended; take care not to over-mix. Gently fold in berries.
Pour batter into greased 8-inch square metal or Pyrex pan. (Reduce the oven heat to 375 degrees if using Pyrex.) Bake 20 to 25 minutes, until dark golden around edges and a cake tester inserted into center comes out clean. Top will feel firm to touch. Let stand 15 minutes before cutting into squares to serve.
BROCCOLI RAISIN SALAD
2 bunches chopped broccoli
1/2 cup onion -- cut into small piece (Vidalia is best)
1/2 pound bacon -- fried broken
1 cup raisins
1/2 cup sugar
1 cup mayonnaise
2 tablespoons vinegar
Combine first 4 ingredients in bowl. Mix up dressing ingredients and pour over salad. Refrigerate until time to serve.
CAMPBELL'S CHICKEN TETRAZZINI
1 can (10 3/4 oz.) Campbell's(r) Cream of Mushroom Soup
3/4 cup water
1/2 cup grated Parmesan cheese
2 tbsp. chopped fresh parsley or 2 tsp. dried parsley
1/4 cup chopped red pepper or pimiento (optional)
2 cans (5 oz. each) Swanson(r) Premium Chunk Chicken Breast or Chunk Chicken, drained
4 cups cooked spaghetti
MIX soup, water, cheese, parsley, pepper, chicken and spaghetti in saucepot. Heat through. Serves 4.
1/2 cup brown sugar
2 cups water
1 tsp vanilla
2 tsp butter or margarine
1/2 cup white sugar
1/2 cup milk
1 cup flour
1 tsp baking powder
Preheat oven to 350°F. Bring brown sugar and water to a boil, remove from heat and add vanilla and 1 tsp butter. Pour into a 9"x13" pan, place in oven to keep warm while making the dumplings. In medium bowl mix together the white sugar, 1 tsp butter, milk, flour and baking powder. Carefully drop by spoonfuls onto hot caramel in pan. Bake for 45 minutes, turning once during baking.
2 1/4 cups flour
1 Tblsp sugar
3 1/2 tsp baking powder
1 1/2 tsp salt
1/2 cup Cheddar cheese, shredded
1 cup milk
1/3 cup butter, melted
Combine flour, sugar, baking powder and salt in a large bowl. Add cheese and milk and stir slowly until dough begins to form. Turn out onto a lightly floured surface; coating both sides with flour. Knead light about 10 times. Roll into a 12"x8" rectangle about 1/2" thick. Cut dough in half lengthwise, then crosswise into 16 strips. Brush bottom of the pan with some of the melted butter and lay the strips in it, close together. Brush the tops of the strips with the remaining butter. Bake at 450 degrees F for 15 to 20 minutes.
Makes 32 sticks.
CHICKEN AND VEGGIES
Marinate boneless, skinless chicken breasts in a fajita marinade. Slice sweet onions, red, yellow and green bell peppers and some mushrooms. Saute the vegetables in a cast iron skillet with a little olive oil. Cook just until tender as you will be cooking them more later. Remove the veggies from the skillet. Put the marinated chicken breasts in the skillet. Top with the veggies and put the skillet on a hot grill and close the lid. The
chicken takes about 10 minutes to cook, when the chicken is just done, top with shredded Monterey jack cheese and close the lid just until the cheese melts.
Any remaining chicken and veggies can be chopped and used to fill enchiladas.
CHICKEN POTATO CASSEROLE
2 Tblsp butter or margarine, softened
1 Tblsp flour
1 tsp salt
pepper to taste
2 cans cream of chicken soup
1/2 soup can milk
1-4 oz can mushroom pieces, drained
2 cups cooked chicken, cubed
3 cups raw potato slices
1/2 cup potato chips, crushed
In a greased casserole dish, mix together the butter, flour, salt, pepper, 1 can of the soup, milk and mushrooms. Add chicken and potato slices. Spread the remaining can of soup over top of mixture, and bake covered at 350 degrees F for 45 minutes. Uncover and sprinkle crushed chips over top and return to oven for 30 minutes longer.
1 teaspoon Orange Zest -- see note below
3 tablespoons Orange Juice
1 teaspoon Lemon Zest
1 teaspoon Lemon Juice
1 teaspoon Lime Zest
1 teaspoon Lime Juice
3 tablespoons Parsley sprigs -- minced
1/4 pound Butter or Margarine -- softened
1/4 teaspoon Black Pepper -- freshly ground
1/4 tablespoon Salt
In a medium size bowl, mix all ingredients together with a hand mixer.
Transfer to a sheet of parchment paper and shape mixture into a 6-inch log.
Wrap and freeze until firm, about 30 minutes. (Can be frozen up to 2
As a main dish, place a 1-inch piece on the cooked and/or smoked fish or
meat of your choice and serve.
As an appetizer, spread the Citrus Butter on French bread slices, top with a
cucumber slice and then a piece of smoked salmon or fish. Garnish with
capers and dill.
As a flavored topping for bagels, English muffins, biscuits or toast, spread
onto freshly toasted slice, and enjoy with fresh squeezed juice.
1 lb butter or margarine
1 1/4 cups sugar
2 tsp vanilla
3 1/2 cups flour
2 cups crushed potato chips
1 1/2 cups chopped nuts
Combine all ingredients and mix well. Drop by rounded tablespoonfuls onto an ungreased cookie sheet. Make a crisscross on top of each cookie with a fork. Bake at 350 degrees F for 15 to 20 minutes or until done.
CREAMY CHOCOLATE ALMOND PIE
7 ounces chocolate-almond candy bar
1/2 cup milk
1 cup whipping cream -- whipped
1 9" pastry shell
Combine candy bar, marshmallows, and milk in a heavy saucepan. Cover and cook over low heat, until melted, stirring occasionally. Remove from heat; cool. Fold in whipped cream. Pour mixture into pastry shell. Chill at least 8 hours. 10 servings.
CROCKPOT BEEF TIPS
1-1/2 to 2lbs round steak (a cheap cut is fine)
1 can Cream of Chicken soup
1 can Shasta Lemon Lime soda
1 envelope Lipton Onion Soup
If you cut the meat into cubes while it is partially frozen, it's easier to cut. Put in the crock pot the other ingredients. It's easiest if you add the Cream soup first and then add a little bit of the Shasta at a time, stirring to make sure it mixes pretty good. Then add the powdered soup and then add your meat. Cook all day on high. Serve on rice or
noodles and it's wonderful. Very easy. The ingredients sound kinda funny but it is, indeed, very good.
CROCK POT DELICIOUSLY EASY CHICKEN
Put boneless, skinless chicken in crock pot and put enough chicken broth to cover them. Add seasonings of your choice - for example: rosemary, seasoning salt, and garlic powder. Then add an onion (cut up), maybe an apple and a stalk of celery. Cook all day on high and you have wonderfully tender chicken. If you want to add gravy you can but it's delicious without, too.
DEEP FRIED STRAWBERRIES
1 cup pancake mix
1/2 cup milk -- plus 2 tablespoons
24 strawberries -- large
1 cup sifted powdered sugar
1/3 cup water
1 tablespoon cornstarch -- plus 3/4 teaspoon
1/4 cup sherry
Combine sugar and water in a small saucepan; bring to a boil. Combine cornstarch and sherry, stirring until cornstarch dissolves. Gradually stir cornstarch mixture into hot mixture; cook over medium heat, stirring constantly until sauce is smooth and thickened. Meanwhile, Combine pancake mix and milk, stirring well. Dip strawberries in batter and deep-fry in hot oil (375 degrees F.) until golden brown. Drain on paper towels. Serve
strawberries immediately with the sherry sauce. Yield: 8 servings.
DURGIN PARK BAKED BEANS
1 pound navy beans or pea beans
1/2 teaspoon baking soda
1/2 pound salt pork
1 small onion
2/3 to 1 cup molasses depends on your likes for molasses
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup brown sugar
Soak beans overnight or at least 6 hours in cold water. In morning rinse with cold water. Put beans in large pot and cover with hot water and add 1/2 tsp baking soda. Bring to a boil and turn down heat and simmer for 5 to 10 minutes. I only do it for 5 minutes as I like to cook them in the oven for at least 4 to 6 hours to absorb all the molasses and seasonings. If you boil them the full 10 minutes you may only need to bake them for 2 1/2 to 3 hours but they sometimes get mushy if you boil them too long. Drain off the water and rinse again in cold water. Cut salt pork in 1 inch cubes. Place half in the bottom of the bean pot with half of the onion. Pour beans into pot and mix remaining ingredients well and pour over beans. Mix well with beans being careful not to disturb the pork and onion on bottom. Top with the rest of the salt pork and other half of onion. Boil some water and pour just enough over the beans to cover. Stir lightly with knife
making sure liquid has gone to bottom too. Bake at 400 for 10 minutes and then turn down to 325 and bake at least 4 hours depending on how long you par boiled them or to your taste. Check on beans after one hour and add more liquid if needed to make sure beans are covered at all times. Then I check every 1/2 hour as they begin to absorb liquid quickly. Add just enough to keeps beans covered. When almost done stop adding the liquid. Do not over add as beans will become too mushy and loose some of its flavor. I usually also increase the molasses to just under one cup, as I like mine a
little darker than some. Trial and error as to the way you like it. They are cheap to make and they don't last long here.
FETTUCCINE WITH CREAMY BASIL PINE NUT SAUCE
1 garlic clove
1 cup fresh basil leaves
1/2 cup light ricotta cheese
1/2 cup plain nonfat yogurt
1/2 cup (2 ounces) crumbled blue cheese
2 teaspoons sherry vinegar
1/4 teaspoon pepper
2 tablespoon pine nuts
1 (9-ounce) package fresh fettuccine
Fresh basil leaves (optional)
Place the garlic in a food processor, and pulse 2 to 3 times. Add basil and the next 5 ingredients (through the pepper); process until smooth. Stir in pine nuts. Cook pasta according to package directions, omitting salt and fat; drain. Combine pasta and sauce in a large bowl; toss well. Garnish with fresh basil, if desired. Yield: 3 Servings
DICK CAVETT'S BREAD POT FONDUE
1 round, firm loaf of bread (1 1/2 pounds, 8- to 10-inches diameter)
2 cups sharp cheddar cheese, shredded
2 (3-ounce) packages cream cheese, softened
1 1/2 cups sour cream
1 cup ham, cooked and diced
1/2 cup green onions, chopped
1 (3-ounce) can chopped green chilies, mild or hot
1 teaspoon Worcestershire sauce
2 tablespoons vegetable oil
1 tablespoon butter, melted
Assorted raw vegetables for dipping
Preheat oven to 350 degrees. Slice off top of bread, reserve top. Hollow out inside with small paring knife, leaving 1/2-inch shell. Cut removed bread into 1-inch cubes. You should have about 4 cups. Reserve for toasting.
Combine cheddar, cream cheese and sour cream in bowl. Stir in ham, green onion, chilies and Worcestershire. Spoon into bread shell. Replace top of bread. Tightly wrap loaf with several layers of heavy-duty foil. Set on cookie sheet.
Bake at 350 degrees for 1 hour and 10 minutes or until cheese filling is melted and heated through. Meanwhile, stir together bread cubes, oil and melted butter in bowl. Arrange on cookie sheet. Bake at 350 degrees, turning occasionally, for 10 to 15 minutes or until golden brown. Remove from oven and reserve to serve with fondue.
When bread is done, remove from oven. Unwrap and transfer to platter. Remove top of bread. Stir filling before serving. Use toasted bread cubes and vegetables as dippers for fondue.
CLASSIC CHOCOLATE FONDUE
3/4 cup heavy cream
12 ounces high quality bittersweet chocolate, finely chopped
1 to 2 tablespoons cognac, brandy or liqueur
In a medium, heavy-bottom saucepan, heat the cream until very hot. Add the chocolate and let stand until softened, about 3 minutes. Add the cognac and whisk until smooth.
Transfer to a ceramic fondue pot or ceramic chafing dish and keep warm over a fondue burner. Serve immediately, with the dipping ingredients of your choice. Makes 6 servings.
PEANUT BUTTER AND MILK CHOCOLATE FONDUE
1 cup heavy cream
6 ounces milk chocolate, finely chopped
One-half cup chunky peanut butter
In a small saucepan over medium heat, heat the cream until simmering. Transfer to the top part of a double boiler set over simmering heat. Add the milk chocolate and let stand until softened, about 1 minute. Whisk until melted. Gradually whisk in the peanut butter until the fondue is smooth. Makes four to six servings.
VENETIAN ESPRESSO FONDUE
1/2 cup water
1/4 cup plus 2 tablespoons heavy cream
5 teaspoons instant espresso powder
2 tablespoons confectioners' sugar, plus more to taste
12 ounces high quality bittersweet chocolate, finely chopped
2 tablespoons brandy
In a medium, heavy-bottomed saucepan, bring the water and heavy cream to a boil over high heat. Remove from the heat and stir in the espresso powder and 2 tablespoons confectioners' sugar until dissolved.
Add the chocolate and let stand until softened, about 3 minutes. Add the brandy and whisk until smooth. Taste, and add additional sugar, if desired.
CHOCOLATE GRAND MARNIER FONDUE
6 tablespoons heavy cream
1/4 cup orange marmalade
7 ounces bittersweet or semisweet (plain) chocolate, chopped
3 tablespoons Grand Marnier
Arrange fruits attractively on small plates or a platter and set aside.
In heavy saucepan over medium heat, combine cream and marmalade, and heat, stirring constantly, until marmalade melts. Reduce heat to low. Add chocolate and whisk until chocolate melts and mixture is smooth. Remove from heat and stir in Grand Marnier. Pour into fondue pot or warmed bowl. Place pot over a warmer or place bowl on a platter. Serve fruits alongside with skewers or fondue forks for dipping. Makes 4 to 6 servings.
FROZEN NOUGAT SOUFFLE
If you think about how important nougat is to the flavor of some of your favorite candy bars, you will appreciate how delicious this souffle is. The toasted almonds add some crunch to every bite, and the raisins, which should be soaked in the rum for at least eight hours, add flavor as well. If you don't care for raisins, dried apricots work well too.
1/2 cup raisins
1/4 cup plus 2 tablespoons dark rum
5 cups blanched sliced almonds
1/4 cup light corn syrup
1 tablespoon plus 1 teaspoon powdered sugar
10 egg whites, at room temperature
1 teaspoon cream of tartar
3/4 cup granulated sugar
1 tablespoon water
1 tablespoon plus 1 teaspoon honey
2 1/2 cups whipping cream
Combine raisins and rum in small airtight container and let stand at least 8 hours or overnight. Toss almonds and corn syrup in medium bowl until almonds are coated. Spread almonds in even layer on baking sheet lined with parchment paper. Sift powdered sugar through fine-mesh sieve over nuts. Bake at 325 degrees until light brown, 15 to 18 minutes. Remove nuts from oven and allow to cool completely on baking sheet. Cut 8 (12x5-inch) strips of foil. Fold strips lengthwise in half. Wrap 1 strip around each of 8 (4-ounce) ramekins; foil collars should extend about 1 inch above rims. Secure collars with tape.
Transfer cooled almonds to medium bowl and stir with wooden spoon to break up large nut clusters; set aside. Drain raisins and set aside.
In bowl of electric mixer, beat egg whites on medium-low speed until foamy. Beat in cream of tartar. Meanwhile, combine granulated sugar, water and honey in small saucepan and cook over high heat, stirring, until sugar is dissolved, 1 to 2 minutes. Cook without stirring until mixture reaches 243 degrees on candy thermometer, 3 to 4 minutes. Immediately remove from heat and, with mixer on, pour hot syrup over whites, being careful to avoid beater. Increase speed to medium-high and beat until whites form stiff peaks and are almost cool, 6 to 8 minutes.
In another mixer bowl, beat cream on high speed to form soft peaks, 3 to 4 minutes.
Using large rubber spatula, fold scoop of beaten egg whites into whipped cream. Gently fold in remaining whites, then fold in raisins and almonds. Spoon souffle mixture into ramekins, filling them to top of collars. Freeze souffles at least 8 hours, or overnight. Remove collars just before serving.
8 ounces shell pasta
2/3 cup chopped cooked turkey -- or ham or burger
12 ounces mixed vegetables, frozen
2 tablespoons butter
2 tablespoons all-purpose flour
1-1/4 cups milk
1-1/2 cups Cheddar cheese -- grated
1 teaspoon prepared mustard
Salt and ground black pepper -- to taste
Cook the pasta according to package directions. Drain and place in casserole dish with the meat, vegetables, and 1 to 2 teaspoons vegetable oil. Melt the butter in a saucepan, stir in the flour and cook for 1 minute, stirring. Remove from the heat and gradually stir in the milk. Return to the heat, bring to a boil, stirring, and cook for 2 minutes. Add half the cheese, the mustard, and season to taste. Spoon the sauce over the meat and vegetables. Sprinkle with the rest of the cheese and broil quickly until golden and
bubbling. Yield: 4 servings.
GRANOLA NUT MUFFINS
1/2 cup egg substitute
1/2 tsp salt
1/4 cup packed brown sugar
1/4 tsp baking powder
1/4 cup honey
1/4 tsp nutmeg
1/4 cup unsweetened applesauce
1 tsp cinnamon
1/2 tsp vanilla
1/2 cup low-fat granola
1 cup all-purpose flour
1/4 cup chopped nuts (optional - my kids don't like)
1/2 tsp baking soda
1 cup shredded zucchini
In a large bowl, combine first 5 ingredients (egg sub - vanilla) and set aside. In a medium bowl, sift together the next 6 ingredients (flour - cinnamon). Add the dry ingredients to the egg mixture and stir a few times. Add in the granola, nuts and zucchini and stir until evenly moistened (don't overmix). Spray a muffin tin and fill each cup 2/3 full. (DON'T use muffin liners!) Bake at 350 for 15 - 20 minutes, until a cake tester comes out clean. Makes 12 muffins.
GREEK WALNUT CAKE
Toasted walnuts give rich flavor to this cake, which is soaked with a warm honey-orange syrup after it's baked. If you chop the nuts in a food processor, use brief pulses so that the nuts do not become walnut butter.
1 cup walnuts
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup (2 sticks) butter or margarine, softened
1 cup sugar
6 large eggs
1 tablespoon grated orange zest
1 (8-ounce) container plain low-fat yogurt
Spread nuts on baking sheet and toast at 350 degrees until golden, 15 to 20 minutes. Let cool slightly, then finely chop. Stir together flour, baking powder, baking soda, salt, cinnamon and cloves in large bowl. Set aside. Beat butter and sugar in large bowl at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in orange zest. Reduce speed to low; add flour mixture alternately with yogurt, beginning and ending with flour mixture. Fold in walnuts. Spoon batter into greased 13x9-inch baking pan and smooth with rubber spatula. Bake at 350 degrees until toothpick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on wire rack.
1 cup sugar
1/2 cup honey
3/4 cup water
Grated zest of 1 orange
Stir together sugar, honey, water and orange zest in 1-quart saucepan. Bring to boil over medium heat, stirring constantly. Simmer 5 minutes. Spoon lukewarm syrup over cake. Cool before slicing.
GREEN CHILI CASSEROLE
2 lb. Lean Ground Beef
2 small can Chopped Green Chilies
1 can Cream of Celery Soup
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 1/2 lb. Processed Cheese, cubed
1 large bag Nacho Cheese-Flavored Tortilla Chips; crushed
In a large skillet over medium heat, brown the ground beef and remove to paper toweling to blot up excess liquid. Return ground beef to the skillet and add green chilies
and (undiluted) cans of cream of celery, chicken, and mushroom soups. Mix well, then add cubed cheese. Stir over low heat until cheese is melted.
Tear a small opening in the corner of the tortilla chip bag and crush the chips. Reserve 1 cup of the crushed chips, and pour the rest into a 9-inch by 13-inch ovenproof or microwave-safe baking dish. Add ground beef mixture, and blend the beef with the chips. Bake in a pre-heated 350-F degree oven for 20 to 30 minutes; or microwave for about 10 minutes.
Just prior to serving, sprinkle the reserved crushed chips over the top of the casserole.
Serve warm with a little salsa and sour cream on the side.
HERB CHICKEN PASTA SALAD
16 oz. Penne pasta
3 tbsp. olive oil
5 grilled chicken breasts
1/2 cup sliced mushrooms
1/4 cup chopped green onion
3 chopped ripe tomatoes
2 tbsp. chopped fresh cilantro
2 tbsp. chopped fresh oregano
1 tsp. minced garlic
1 small can sliced black olives
1/2 red pepper, cut into thin strips
11/2 cup whole green beans
salt & pepper to taste
1 bottle Brianna's Home Style Blush Vinaigrette
4 ounces crumbled mild Feta cheese
lemon pepper & seasoned salt
Toss cooked pasta with olive oil. Grill chicken breast seasoned with lemon pepper and seasoned salt. Cut chicken into diagonal strips. Blanch whole green beans. Toss ingredients (except Feta) together and chill. Add Feta just before serving.
GREAT AUNT ANNA'S IRISH SODA BREAD
3 cups unbleached all-purpose flour
1/4 cup light brown sugar
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 tablespoons cold butter or margarine
1 to 1 1/4 cups cold buttermilk
1 large egg plus 1 yolk
1 egg white to brush tops of loaves, optional
Preheat oven to 400 degrees. In large bowl, combine flour, sugar, baking powder, baking soda and salt. Add butter and cut in with wooden spoon or dough whisk until soft crumbs are formed. Make well in center of flour mixture and add buttermilk, egg and egg yolk. Stir just to moisten.
Turn dough out onto lightly floured surface and knead gently about 5 to 10 times, sprinkling with flour as needed to prevent sticking, until sticky dough just comes together and makes a smooth surface. You can leave the dough soft or a bit stiffer, depending on how you like your soda bread.
Divide dough into 2 equal portions and knead each into a round. Place on parchment-lined baking sheet and place another pan of the same size underneath to prevent burning.
Beat the extra egg white with 1 teaspoon of water and brush tops of loaves if you like an extra-crunchy crust. I like mine dusted with flour.
With sharp knife, slash tops with a large X about 1/2-inch deep. Bake in middle of oven 35 to 40 minutes, until dark brown and crusty. A cake tester inserted into center of X will come out clean. Serve warm or room temperature. Makes great toast, crunchy just like an English muffin.
Breakfast Irish soda bread: After stirring in egg and egg yolk, add 1 1/2 cups raisins, or a combination of golden raisins and tart dried cherries, or finely chopped mixed dried fruit.
Irish soda seed bread: After stirring in egg and egg yolk, add 1 1/2 to 2 tablespoons caraway seeds.
ITALIAN BURGER MELT
1 lb. ground beef
1 can Campbell's(r) Italian Tomato Soup
1/4 cup water
4 slices mozzarella, process American or Monterey Jack cheese
4 hamburger rolls
SHAPE beef into 4 patties, 1/2" thick. COOK patties in skillet until browned. Pour off fat.
ADD soup and water. Heat to a boil. Cover and cook over low heat 5 min. or until done.
PLACE cheese on patties and cook until melted. Serve on rolls with soup mixture. 4 srv
3/4 cup unbleached all-purpose flour
2/3 cup yellow cornmeal
1 tablespoon toasted wheat germ
1 tablespoon baking powder
1 teaspoon salt
1 large egg
1 cup cultured buttermilk
3 tablespoons unsalted butter, melted
2 tablespoons honey
3 tablespoons orange marmalade
Preheat the oven to 400 degrees. Combine flour, cornmeal, wheat germ, baking powder and salt in large bowl. Make well in center of dry ingredients and add egg, buttermilk, butter, honey and marmalade. With large spoon or dough whisk, stir just until ingredients are moistened yet thoroughly blended; take care not to over-mix.
Pour batter into a greased 8-inch round metal or Pyrex pan (I use a ceramic souffle dish since I like the cornbread to turn out thick). Bake 20 to 25 minutes, until dark golden around the edges and cake tester inserted in center comes out clean. Top will feel firm to the touch. Let stand 30 minutes before cutting into thick wedges to serve. (This is a very moist bread, so I let it stand until it's room temperature or make it the night before and reheat.)
LIGHT CHEDDAR POTATO FRITTATA
1-1/2 cups red potatoes -- coarsely chopped
Vegetable cooking spray
1 cup tomato -- chopped
1/4 cup chopped green onions
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1-1/2 cups frozen egg substitute -- thawed
1/2 cup reduced fat cheddar cheese -- sharp, shredded
Cook chopped potato in a saucepan in boiling water to cover 10 to 12 minutes or until tender. Drain well. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add potato, tomato, and next 3 ingredients; sauté until onion is tender. Pour egg substitute over vegetable mixture. Cover; cook over medium-low heat 15 minutes or until set. Sprinkle with cheese. Cover; cook 2 minutes or until cheese melts. Cut into 6 wedges and serve immediately. Garnish with more green onions if desired. 6 servings.
LINGUINE WITH SHRIMP, PEAS AND TOMATOES
1 1/2 tablespoons garlic, chopped
1/2 teaspoon red pepper flakes
2 tablespoons chopped fresh parsley, divided use
9-10 shrimp, cleaned, peeled and chopped
Salt and pepper to taste
1/3 cup brandy or white wine
2 cups heavy cream
2/3 cup peas
1/3 pound linguine, cooked al dente
2/3 cup fresh tomatoes, seeded and chopped
Over medium heat, sweat garlic, red pepper flakes and half of parsley until garlic is just cooked. Season shrimp with salt and pepper and add to garlic mixture. Sauté until partially cooked. Adjust heat to high and deglaze pan with brandy or white wine. Tilt pan slightly forward into flame and allow alcohol to burn off. Lower heat to medium, add cream and peas. Reduce liquid by one quarter. Add pasta, tomatoes and remaining parsley. Cook until pasta is heated through. Season with salt and pepper to taste.
MARGARITA SHRIMP SALAD
2 tablespoons chopped cilantro
2 cloves garlic, minced
1 serrano chile, stemmed, seeded and finely diced
1/3 cup tequila
2 tablespoons Triple Sec or Grand Marnier
1/4 cup freshly squeezed lime juice
1 teaspoon cumin seed, toasted and ground, or 1 teaspoon ground cumin
1 pound shrimp (16 to 20 per pound), peeled, deveined, and slit open along the backs
1/4 cup olive oil
Salt and freshly ground black pepper to taste
4 corn tortillas, 6 inches in diameter, cut into julienne
Vegetable oil for frying tortillas
1 teaspoon chile powder
1 tomato, cored, seeded and diced
1 yellow bell pepper, cored, seeded and diced
6 cups torn romaine lettuce leaves, washed and thoroughly dried
For shrimp: Combine cilantro, garlic, chile, tequila, Triple Sec, lime juice and cumin seed in non-reactive bowl. Add shrimp, turn to coat, and refrigerate at least 1 hour. Drain shrimp and reserve marinade.
In small saucepan over high heat, bring reserved marinade to boil. Reduce heat to medium and simmer until reduced by half. Remove from heat, transfer to bowl, and let cool. Whisk in olive oil and season with salt and pepper to taste. Set aside.
Prepare barbecue grill or preheat broiler. Grill or broil shrimp until just pink, about 1 minute per side. Keep warm.
For salad: Fill small skillet with 1 inch of oil and place over medium heat. When oil is at about 375 degrees, fry tortilla strips in batches until light brown and crisp. Drain on paper towels. Sprinkle with chile powder while still warm.
In a large bowl, mix tomato, bell pepper and lettuce. Toss with marinade-oil dressing and divide among 4 large plates or shallow bowls. Top salad with grilled shrimp and fried tortilla strips. Serve immediately.
MARYLAND CRAB CAKES WITH HORSERADISH SAUCE
1 6-ounce package frozen cooked crab,
thawed, drained, and flaked
1/2 cup fine dry bread crumbs
2 tablespoons finely chopped green onion
2 tablespoons finely chopped green sweet pepper
2 tablespoons fat-free mayonnaise dressing or salad dressing
1/2 teaspoon dry mustard
1/2 teaspoon finely shredded lemon or lime peel
1 egg white
1/8 teaspoon pepper
Nonstick spray coating
1 recipe Horseradish Sauce
Combine crabmeat, bread crumbs, green onion, green sweet pepper, mayonnaise dressing, mustard, lemon peel, egg white, and pepper, mixing well. (If mixture seems dry, stir in 1 tablespoon milk.) Gently shape into 18 small patties. Spray a shallow
baking pan with nonstick spray coating. Place patties in pan.
Bake in a 350 degree F. oven about 15 minutes or until the patties are a light golden brown. Pass Horseradish Sauce with hot crab cakes.
Horseradish Sauce: Stir together 1/4 cup plain nonfat yogurt, 2 tablespoons fat-free mayonnaise dressing or salad dressing, 2 tablespoons finely chopped green onion, 1-1/2 teaspoons prepared horseradish, and 1 teaspoon snipped parsley. 9 servings
6 Boneless Chicken Breasts
2 Tbs. Olive Oil
2 cans Cream of Chicken Soup
2 cans Water
1/2 packet of Taco Seasoning Mix
1 cup grated Cheddar Cheese (divided)
1 bag Plain Tortilla Chips
Warm olive oil in a large skillet over medium heat and brown chicken breasts for about 8 to 10 minutes on each side.
Meanwhile, combine soup, water, taco seasoning, and 1/2 of the shredded cheese in a large mixing bowl. Place the browned chicken in a 9-inch by 13-inch ovenproof baking dish and pour the soup mixture over the chicken. Slightly open one corner of the tortilla chips and crumble the chips in their bag, then spread evenly over the chicken and soup mixture. Bake uncovered in a pre-heated 350-F degree oven for 45 minutes. Sprinkle the remaining cheese over the tortilla chips, and continue to bake until the cheese is melted. Serve with rice and a salsa garnish.
MOCK SOUR CREAM
1 1/2 cups Cottage Cheese, low-fat -- well-drained
2 tablespoons Buttermilk, dried
1/2 cup Milk, skim
1 tablespoon Lemon Juice
1/2 teaspoon Salt -- (omit for low sodium diet)
Place all ingredients in food processor or blender & process until thick & smooth. Refrigerate until needed.
ONE SKILLET BREAKFAST
1/4 cup Olive Oil, divided
5 cups raw Hash Brown Potatoes
2 cups cooked Ham, cubed
1/2 cup Onion, chopped
1/2 cup Green Bell Pepper, chopped
8 large Eggs, beaten
Salt and Black Pepper to taste
Warm two tablespoons of oil in a large, deep heavy skillet over medium-high heat.
Reduce the heat to medium, and sauté the hash brown potatoes, ham, onion, and green pepper for about 10 to 15 minutes, or until golden brown, turning the mixture
frequently as it cooks.
Remove the golden mixture from the skillet, and add the remaining two tablespoons of olive oil to warm. Return the potatoes and ham to the skillet and add the eggs.
Stir the mixture as it cooks until the eggs are set, much as you would prepare scrambled eggs.
Season with salt and pepper and serve warm with love.
ORIENTAL CHICKEN SALAD
1 tsp Accent
1 tsp salt
1 tsp pepper
4 Tbs sugar
6 Tbs vinegar (regular or rice wine)
1/2 C salad oil
6 oz sliced almonds
6 Tbs sunflower seeds
1 package Top Ramen
1 C chopped carrots (optional)
2-3 diced scallions
2 C chopped cooked chicken
Place almonds, sunflower seeds and broken up Top Ramen noodles (discard Top
Ramen flavor packet) on cookie sheet. Toast in oven for 5 minutes at 400?.
Combine chicken, toasted seeds, almonds, Ramen, optional carrots and scallions, cabbage and toss with dressing. (You may need to double the dressing if you use the whole head of cabbage.)
PANCAKE OR WAFFLE MIX
8 Cups All-purpose Flour
2 cups Powdered Buttermilk
1/2 cup Granulated Sugar
8 tsp. Baking Powder
4 tsp. Baking Soda
2 tsp. Salt
Additional Wet Ingredients for Pancakes:
1 large Egg
1 cup Water
2 Tbs. Vegetable Oil
Additional Wet Ingredients for Waffles:
3 Eggs, separated
2 cups Water
1/4 cup Vegetable Oil
In a large bowl, combine the flour, powdered buttermilk, sugar, baking powder, baking soda, and salt with a whisk. Store the mixture in an airtight container in the refrigerator for up to 6 months.
The dry ingredients may be used to prepare about 7 batches of 6 pancakes each OR about 4 batches of a dozen waffles each.
To Prepare Pancakes: Beat the egg, water, and oil together in a medium mixing bowl. Whisk in about 1 1/2 cups of the dry ingredient mixture and let stand for 5 minutes while warming a griddle or non-stick skillet.
Pour about one-third cup of pancake batter onto a lightly greased warm griddle or skillet and cook until bubbles form in the raw side of the pancake. Flip the pancake and continue to cook until the second side is golden brown.
Serve warm with butter and maple or fruit-flavored syrups.
To Prepare Waffles: Beat the egg yolks, water, and oil together in a large mixing bowl.
Stir in about 2 1/2 cups of the dry ingredient mixture until just moistened.
In a separate mixing bowl, beat the egg whites until stiff peaks form, usually about 3 to 5 minutes. Fold the egg whites into the creamy golden waffle batter.
Bake in a pre-heated waffle iron, in accordance with the manufacturer's directions, until golden brown. Serve warm with butter and maple or fruit-flavored syrups.
2 pkgs (8 ounces ea) of cream cheese; softened
1 dry packet of salad dressing mix, ranch flavor
1/2 cup red bell pepper; minced
1/2 cup celery; minced
1/4 cup onions, green; sliced
1/4 cup olives; sliced
4 10-inch Tortillas
In a mixing bowl, beat cream cheese and dressing mix until smooth. Add red pepper, celery, onions, and olives; mix well. Spread about 3/4 cup of each tortilla. Roll up tightly; wrap in plastic wrap. Refrigerate for at least 2 hours. Slice into 1/2 inch pieces. 15 srv
PASTA WITH CHICKEN SAUSAGES AND PEPPERS
1 pound skinless, boneless chicken thighs
8 ounces fresh hot or mild Italian sausage links, sliced
2 red, yellow, or green sweet peppers, cut into thin strips
1 medium onion, cut into wedges
1 16-ounce can diced tomatoes, undrained
1/2 cup dry red or white wine
1 teaspoon dried Italian seasoning, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cornstarch
1/4 cup tomato juice or water
3 cups hot cooked pasta
Rinse chicken; pat dry. Cut into thin bite-size strips; set aside. In a 12-inch skillet cook sausage for 5 minutes, stirring to brown on all sides. Remove from skillet, reserving 2 tablespoons drippings. In same skillet cook chicken for 2 to 3 minutes or until browned; remove from skillet. Cook peppers and onion wedges in remaining drippings for 3 minutes. Return sausage and chicken to skillet; add undrained tomatoes, wine, Italian
seasoning, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
Stir cornstarch into tomato juice or water; stir into skillet. Cook and stir until mixture is thickened and bubbly; cook and stir 2 minutes more. Serve sauce over pasta. 4 srv
PERFECT ROASTED PEPPERS
Hold the pepper with tongs, or skewer with a long fork. Hold the pepper directly in the highest flame available on the stove. Cook until the skin of the pepper blackens
uniformly all the way around. When the pepper is totally blackened, place it in a paper bag and fold the bag closed. Allow the bag to rest for about 5 minutes, giving the
pepper time to "steam."
Remove the pepper from the bag. Use a small paring knife to gently peel away the burnt skin. If you prefer, you may run the pepper under cold tap water to remove the skins.
With a paring knife, slit the pepper from the seedpod to the tip, cutting on one side only. Reach in the pepper and gently squeeze the seeds off the pod with your fingers.
Rinse the pepper again to remove all the seeds from inside. Dry the pepper thoroughly with a paper towel.
1 cup Pepperoni Slices -- (cubed or sliced)*
1 cup Tomato Sauce
8 ounces Mozzarella Cheese, part skim milk -- shredded
1/2 teaspoon Oregano
1/4 teaspoon Garlic Salt
1/2 teaspoon Onion Salt
1/4 cup Black Olives -- sliced, optional
1/4 cup Mushrooms -- optional
6 large Hamburger Buns
Combine all ingredients except buns in a large bowl and mix well. Spread mixture evenly on buns. Wrap each burger in a large paper towel, and place them into an airtight container. Label container, and freeze up to 3 months.
To serve: Place frozen burgers (one at a time) in microwave for 1 minute 30 seconds on high power. (you may need to adjust cooking time for your microwave). Serve hot.
*Variation: For a lower fat pizza, substitute chopped onions, green peppers, additional mushrooms or any other desired toppings for the pepperoni.
POPPY SEED CHICKEN
12 chicken breast halves without skin -- bone-in
2 cans cream of chicken soup -- undiluted
24 ounces sour cream
1/4 cup sherry
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1-1/2 cups buttery crackers (like Ritz), crushed
2 tablespoons poppy seeds
1/3 cup butter or margarine -- melted
Place chicken breasts in a large Dutch oven and add water to cover; bring to a boil over high heat. Reduce heat and simmer 45 minutes or until tender. Remove chicken from broth and cool chicken to touch (reserve broth for another use). Bone chicken, chop into bite-sized pieces. Place chicken in a lightly greased 13- x 9- x 2-inch baking dish; set aside. Combine soup and next 4 ingredients; pour over chicken. Combine cracker crumbs and poppy seeds; sprinkle over soup mixture, and drizzle with butter. Bake at 350 degrees F. for 30 minutes. Yield: 12 servings.
QUICK CHICKEN SALAD
2 (10-oz.) cans diced chicken, drained
3 small cans pineapple tidbits in juice (well drained)
1 large rib celery, diced
1 (6-oz.) pkg. slivered almonds (1 generous cup)
Salt & pepper
3/4 c. mayonnaise (more or less to taste)
Toss together chicken, pineapple, celery, and almonds. Bind with mayonnaise (as much or little as you like), and add salt/pepper to taste. Chill well & serve over salad greens or on whole wheat bread.
Several of the recipes in Realfood 4 Real People are perfect for one person. Almost
anything rolled up in a tortilla can be wrapped and frozen. Then you can just toss the frozen "burrito" into the microwave and cook.
A couple things that my family really likes are: Burrito dogs...Roll hot dogs or polish dogs up in tortillas adding mustard, kraut, etc., chili, cheese. Roll up and reserve one for tonight's meal, wrap the rest in waxed paper, freeze in a freezer bag.
Dinner roll-ups...Mix chunks of roast beef or pork with chunks of cooked potatoes, add a little cheese if desired or gravy, roll up in tortillas. Have one or two for supper, freeze the remainder. Make a batch of fajitas, have one or two for supper, and freeze the rest.
Make a simple meat loaf and bake it in paper lined muffing pans. Throw all the meat loaf muffins in a freezer bag and just remove enough to microwave for supper. The same for mashed potatoes, mac/cheese. Freeze blobs in paper lined muffin pans. After they are frozen, put the frozen portions in freezer bags. Use only what you need for each meal.
Instead of one portion of vegetables, prepare two or three, and freeze the leftovers. Keep a stool in your kitchen so you can sit and don't have to stand in front of the sink.
REUBEN DIP APPETIZER
1 cup mayonnaise
1 16-ounce can sauerkraut, well rained
1 8-ounce package Swiss cheese, shredded
1 large package chopped corned beef
hot mustard (optional for topping)
Mix all ingredients together and put in a greased baking dish. Bake at 350 degrees for 25 minutes. Serve with party bread or crackers and hot mustard on the side for topping.
ROCK SHRIMP RELLENO WITH TOMATO
2 pounds rock shrimp
6 tablespoons extra-virgin olive oil
1 medium red bell pepper, seeded and diced
1 medium green bell pepper, seeded and diced
1 tablespoon sugar
1 tablespoon vinegar
1/2 cup scallions
1/2 pound Fontina cheese (or any soft, mild cheese), cut into small pieces
6 medium poblano or Anaheim peppers
1/8 teaspoon salt, more to taste
4 medium raw tomatoes, green or yellow (see Note)
2 tablespoons extra-virgin olive oil
1 medium onion
2 medium garlic cloves, peeled and minced
teaspoon freshly ground black pepper
cup chopped cilantro
To make shrimp rellenos: Peel and clean shrimp. Set aside. Place 2 tablespoons olive oil in medium saucepan over medium heat. Add bell peppers and saute until tender. Add sugar and vinegar and cook until liquid is gone. Add sliced scallions, stir and set aside. Place 2 tablespoons olive oil in medium saucepan over high heat. Add shrimp and saute 6-8 minutes. Cool. Add pepper mixture to shrimp. Add cheese and stir to combine. Set aside. Brush poblanos with 2 tablespoons olive oil and broil in preheated 500-degree oven 15 minutes, turning 2-3 times, until skins char, wrinkle and blister evenly. Place peppers in stainless steel bowl and cover with plastic wrap or seal in a bag and refrigerate 10 minutes or until cool. Then peel and seed, leaving pepper intact. Slice an opening along the side of each poblano and stuff with shrimp and cheese mixture. Reduce oven heat to 400 degrees. Place stuffed poblanos in pan and bake 20 minutes.
Tomato sauce: In medium saucepan over medium heat, boil water for blanching. Cross cut bottom of tomatoes and remove cores. Blanch in boiling water 2 minutes. Plunge into ice water. Once cooled, carefully remove skin. Cut tomatoes in half and squeeze out seeds, then finely dice. Set aside. Place 2 tablespoons olive oil in medium saucepan over medium heat. Add onion and garlic and saute until tender. Add salt and black pepper. Add tomatoes and simmer 3-5 minutes or until saucy. Ladle sauce on serving platter, place rellenos on top and garnish with cilantro. Note: Green tomatoes will lend a tangy flavor to this dish; yellow ones are mild and sweet.
SEARED SCALLOPS WITH WATERCRESS AND LEMON RELISH
6 tablespoons extra-virgin olive oil
2 teaspoons grated lemon zest
2 tablespoons chopped fresh flat-leaf parsley
2 shallots, minced
2 tablespoons lemon juice
Salt and freshly ground black pepper
1 1/2 pounds sea scallops
1 bunch watercress, stems removed
Lemon wedges as garnish
In a small bowl, whisk together 4 tablespoons olive oil, lemon zest, parsley, shallots and lemon juice. Season to taste with salt and pepper. Remove muscle from side of each scallop and discard. In large skillet over medium high heat, warm remaining 2 tablespoons olive oil. Add scallops in single layer. Do not overcrowd pan. Cook scallops until golden on 1 side, about 2 minutes. Turn scallops, season with salt and pepper, and continue to cook until scallops are golden and slightly firm to the touch, 2 to 3 minutes.
To serve, divide scallops among 6 serving plates. Spoon lemon relish over scallops, distributing evenly. Top with watercress, garnish with lemon wedges, and serve immediately.
1 (20 oz) can pineapple chunks
3/4 cup vinegar
1-1/4 cups sugar
Dash of salt
6 to 8 whole cloves
1 (3-1/2-inch) stick cinnamon
Drain pineapple, reserving juice. Combine pineapple juice, vinegar, sugar, salt, cloves, and cinnamon in a medium saucepan; simmer over low heat 10 minutes. Add pineapple and bring to a boil. Cover and chill overnight. Serve with slotted spoon. 4 servings.
STRAWBERRY RHUBARB COBBLER
1 cup sugar
4 teaspoons cornstarch
2 tablespoons orange liqueur or orange juice
4 cups sliced fresh rhubarb
1 cup all-purpose flour
2 tablespoons sugar
1-1/2 teaspoons baking powder
1/4 cup butter
2 tablespoons milk
1 pint fresh strawberries, halved
Whipped cream or ice cream (optional)
In a large saucepan combine the 1 cup sugar and cornstarch. Stir in liqueur or orange juice. Add rhubarb. Cook and stir till thickened and bubbly. Remove from heat. Keep hot.
In a medium bowl stir together 1 cup flour, 2 tablespoons sugar, and baking powder. Cut in the butter till mixture resembles coarse crumbs. Stir together egg and milk; add to flour mixture, stirring just to moisten. Turn out onto lightly floured surface. Knead 5 or 6 times. Roll dough to an 11x4-inch rectangle. Cut lengthwise into 1/2-inch-wide strips.
Stir strawberries into rhubarb mixture. Turn hot fruit mixture into a 2-quart rectangular or oval baking dish. Weave dough strips atop fruit mixture to make a lattice top, trimming strips to fit dish. Place baking dish on a foil-lined baking sheet. Bake in a 400 degree F. oven for 20 to 25 minutes or till fruit is tender and lattice top is golden. Serve warm with cream or ice cream, if desired. Makes 6 to 8 servings.
STUFFED ARTICHOKES WITH BREAD SALAD AND FETA CHEESE
4 large artichokes
4 cups French, Italian or foccacia bread, cut in 1/2 inch cubes
1/4 cup flat leaf parsley, chopped
2 green onions, finely chopped
Fresh basil, finely chopped
2 tablespoons capers
1 1/2 large fresh tomatoes, diced, with juice
1/4 cup white wine vinegar
1/4 cup cold water
1/2 cup extra virgin olive oil
2 teaspoons course cut black pepper
4 ounces feta cheese, or to taste
3/4 cup pitted, sliced green olives
Prepare artichokes first by steaming with boiling water until tender (will take approximately 10 minutes). Set aside to cool in refrigerator. When cooled, cut stem from artichoke's flush. Carefully spread outer leaves until only the heart remains. Remove heart and using a spoon, scrape fuzz from bottom.
For bread salad, place cubed bread in a large bowl. Add water and white wine vinegar and mix to soften bread. More or less vinegar can be used to suit your taste and depending on bread's staleness. Add all other ingredients, mixing well. Cover and refrigerate one hour.
When ready to serve salad, stuff bread salad into artichokes until full. Place on a cold salad plate. Plate can be garnished with whatever the cook desires. Bonora uses olive oil so diners can dip artichoke leaves in it, as well as sliced tomatoes, blanched asparagus and peppers. Serves four.
STUFFED BELL PEPPER
2 tsp. margarine - melted
1/2 c. diced onions
1 lb. ground beef or ground sausage
1 small bay leaf
1 can (16 oz) tomatoes (diced or crushed)
1 c. water
1 tsp. salt
1/2 tsp sugar
1/2 tsp thyme
1 1/3 c. pre-cooked rice
6 large bell peppers
Preheat oven to 350. Cut tops off peppers and remove seeds, or cut in half lengthwise. Set aside in casserole dish (line with aluminum foil if you like). Over medium heat saute onions in butter. Add ground beef (or sausage) until browned, drain. Add tomatoes, water, salt ,sugar, bay leaf, and thyme. Cover and simmer 5 minutes. Stir in rice, cover and simmer 5 minutes. Discard bay leaf. Spoon mixture into peppers. Bake for 25 -30
minutes. They can then be packaged to freeze. When you reheat them in the oven, add sliced or shredded cheese.
1 lb bulk breakfast sausage
1/2 c Sour cream
4 tb Chopped onions
4 tb Chopped bell pepper
Brown sausage, onions and bell peppers in heavy skillet. Drain. Line baking dish with 3/4 of the sausage mixture. Combine eggs and sour cream. Season to taste. Pour over
sausage mixture. Bake at 350 degrees until eggs are semi-set. Stir egg mixture and top with remaining sausage. Bake until eggs are firm. Serves 4 to 6.
1 lb. ground beef
1 package taco seasoning mix
1 head of lettuce
1 can sliced olives, drained
1 can kidney beans, rinsed and drained
grated cheddar cheese
4-5 sliced green onions
2 diced tomatoes
1 large bottle French salad dressing
1 bag of Doritos or other tortilla chips
Brown ground beef and add taco seasoning mix according to package directions. Tear up head of lettuce in large bowl. Add ground beef, beans, olives, tomatoes, cheese, and onions. Add as much dressing as desired, and mix well. Serve with broken tortilla chips on top, or mixed in. We always keep the chips separate until we eat the salad, so they don't get soggy. However, if you are serving this at a party, it's better to mix the chips in
1 1/2 pounds lean ground beef
3/4 cup green pepper, chopped
3/4 cup onion, chopped
1 tablespoon oil
Salt and pepper to taste
3/4 cup cornmeal
3/4 cup milk
1 15-ounce can corn
1 15-ounce can tomatoes
1 can chopped black olives
1 teaspoon chili powder
Preheat oven to 350 degrees. Brown meat, pepper and onion in large skillet with oil. Season with salt and pepper to taste. Add cornmeal; mix well. Add milk; mix well. Add all other ingredients, mixing well after each, adding egg last. Place into a greased 1-quart covered casserole dish and bake 1 hour, or until set. The cover can be removed the last 10 minutes if casserole is not browned on top.
One head of romaine or whatever leafy green you like to use in salad
1 can of pinto beans (or black beans)
1 c grated cheddar cheese
1 c grated Monterey jack cheese
1 tomato - chopped
1 avocado - chopped
1 can mexi corn
4 cooked chicken breasts - chopped
a handful or so of tortilla chips
Catalina or ranch dressing (It is good both ways)
Toss all ingredients, and pour on the dressing. Serve with fresh fruit and bread sticks.
1 6-oz. Pound Cake, cut into 1/2-inch cubes
8-oz. Mascarpone Cheese
1 1/4 cup Heavy Cream
2 large Eggs
2/3 cup Granulated Sugar
Water (amounts follow)
1 packet Unflavored Gelatin
1/4 cup Granulated Sugar
6 Tbs. Amaretto or Coffee-Flavored Liqueur (or same amount strong coffee)
1/4 tsp. Vanilla Extract
Ingredients for optional garnish:
Unsweetened Cocoa Powder
Shaved Semi-Sweet Chocolate
Spread cake pieces evenly over the bottom of a 9-inch by 9-inch glass baking dish; set aside. In a mixing bowl, beat cheese and heavy cream at high speed with a mixer
until the ingredients are thoroughly combined (at least 5 minutes), then set aside.
In a separate mixing bowl, beat eggs until fluffy, approximately 6 to 8 minutes. Meanwhile, in a saucepan set over high heat, combine 2/3 cup sugar with 1/4 cup
water and bring to a boil, stirring frequently. Cook until the sugar dissolves entirely. (Better yet, simply cook the simple syrup until it reaches 250-F degrees on a
candy thermometer.) Very gradually beat the boiling sugar syrup into the beaten eggs. Continue beating until slightly cooled, at least 3 minutes; set aside. In a small bowl, combine 3 tablespoons of water with gelatin and let stand for about 5 minutes.
In a small saucepan over high heat, combine 1/2 cup water with remaining 1/4 cup sugar and bring to a boil. Cook until sugar dissolves, approximately 3 or 4 minutes. Remove from heat and stir in liqueur, vanilla, and gelatin until dissolved.
Fold 3/4 cup of the liqueur mixture into the egg mixture, then gently fold into the cheese mixture. Drizzle the remaining liqueur mixture over the cake cubes. With a spatula, smooth the cheese mixture evenly over the top of the cake cubes. Refrigerate until firm, at least 1 hour. Garnish with a sprinkling of cocoa, whipped cream, and chocolate shavings, if desired.
TURKEY TRIO CHILI
1 cup basmati rice
1 teaspoon salt plus additional to taste
1 1/2 tablespoons canola, olive or vegetable oil
1 medium onion, about 8 ounces
3 cloves garlic
1 rib celery
1 pound ground turkey breast meat
4 ounces turkey bacon
1 tablespoon ground cumin
1 tablespoon chile powder
2 14 1/2-ounce cans kidney beans
2 14 1/2-ounce cans stewed tomatoes
1 cup fat-free, reduced-sodium chicken stock
4 ounces turkey kielbasa
Freshly ground black pepper to taste
Cayenne pepper to taste
1/4 cup packed fresh cilantro leaves
1/2 cup nonfat sour cream or yogurt
Put rice in 2-quart saucepan with 2 cups hot tap water and 1 teaspoon salt. Cover and bring to boil over high heat, then reduce heat to low and cook 10 minutes. Turn heat off and keep covered until ready to serve. (Or put rice, water and salt in 2-quart microwave-safe container. Cover and microwave on high 10 minutes. Keep covered until ready to serve.)
Meanwhile, put oil in a 12-inch sauté pan or Dutch oven over medium heat. Peel garlic. Drop garlic down chute of food processor with motor running to finely chop. Stop motor, then peel and quarter onion. Trim celery and cut into 4 pieces. Add both to food processor. Pulse just until chopped. (Or chop by hand.) Add garlic, onion and celery to pan, increase heat to high, and stir.
Coarsely chop bacon. Add bacon and ground turkey to pan. Cook, breaking up large clumps of meat with wooden spoon. Add cumin and chile powder, stir well and cook 2 minutes.
Meanwhile, open cans of beans into colander and rinse briefly. Open cans of stewed tomatoes into food processor. Pulse tomatoes until you have a slightly chunky puree. Add beans, tomatoes and chicken stock to pan. Stir, cover and bring to boil. Quarter kielbasa lengthwise. Then cut crosswise into pieces 3/8- to 1/2-inch wide. Add to pan with salt, black pepper and cayenne to taste. Stir well and cook, uncovered, 4 minutes.
Meanwhile, chop cilantro leaves. Put rice in center of soup plate and spoon chili over rice. Top with sour cream or yogurt and sprinkle with cilantro
1 8-ounce carton fat-free dairy sour cream or one 8-ounce tub cream cheese
1 8-ounce carton plain fat-free yogurt
1 0.4-ounce envelope Ranch dry salad dressing mix (that does not contain
Put the sour cream or cream cheese, yogurt, and dressing mix in a medium
mixing bowl. Stir together with a wooden spoon. If using cream cheese, beat
with an electric mixer on medium speed until smooth. Serve dip with cut-up
vegetables. Makes about 2 cups.
2 cups walnuts
1 cup granulated sugar
2 large egg whites
Pinch of salt
Preheat oven to 375 degrees. In a food processor fitted with the blade attachment, finely grind the walnuts with 2 tablespoons of the sugar. Combine the ground walnut mixture, remaining sugar, egg whites and salt in the top of a double boiler over, but not touching, simmering water. Heat the mixture, stirring constantly, until the sugar dissolves (to 130 degrees). Remove from the heat and let cool to room temperature.
To shape macaroons, spoon the mixture into a pastry bag fitted with the 1/2-inch plain tip. The mixture should be soft enough to pipe but firm enough to hold its shape. If it is too stiff to pipe, add more egg white, a little at a time, until the mixture has the proper consistency. Pipe 2-inch half-dome shapes on a parchment-lined or buttered baking sheet. Bake 12 to 15 minutes, until the macaroons are very light brown and the tops crack slightly. Cool on the baking sheet and store in an airtight container. If the macaroons stick to the parchment, spray the back of the paper with water to remove them easily. Makes about 15 macaroons.
Note: If you don't have a pastry bag, drop gently rounded large tablespoons of the mixture onto the baking sheet.
WALNUT RAISIN PIE
1 cup raisins
1 cup coarsely chopped walnuts
1 1/2 cups sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground mace
3 tablespoons lemon juice
3 tablespoons half-and-half
1 teaspoon finely grated lemon zest
Spread raisins and walnuts evenly in bottom of unbaked pie shell. In medium bowl, whisk eggs until light and lemon-colored. Whisk in sugar, cinnamon, allspice, nutmeg and mace. Stir in lemon juice, half-and-half and lemon zest. Pour mixture over raisins and walnuts. Bake at 350 degrees until tester inserted in center comes out clean and pie is firm in center and filling and crust are lightly browned, 40 minutes. Cool on rack before cutting into wedges. Serve warm.
3 half chicken breasts
8 cups mixed greens (such as spinach; red leaf, Boston or bibb lettuce;
purple salad savoy; torn radicchio; Belgian endive; watercress)
1 medium red onion, sliced
2 thinly sliced crisp apples (such as Fuji, Braeburn or York)
toasted pecan halves
crumbled feta cheese
Cook and cool chicken; shred or cut in bite sized pieces. Combine chicken with salad greens and other ingredients. Toss with dressing just before serving. Makes 8 servings.
3/4 cup olive oil, 3 tbsp lemon juice
3 tbsp sherry wine vinegar
1 tbsp Dijon-style mustard
1/8 tsp salt, 1/8 tsp pepper
In a screw-top jar combine oil, lemon juice, vinegar, mustard, salt and pepper. Cover & shake well. Chill until serving time.
WONDERFULLY SIMPLE VEGETABLE PIE
1 can Mixed Vegetables -- (16 oz.)
1 can Hominy -- (16 oz.)*
1 can Mushrooms -- (6 oz.) chopped
1 can Green Beans -- (16 oz.)
2 cans Cream of Mushroom Soup -- (10 oz. each)***
8 ounces Cheddar Cheese -- (optional)
16 ounce bag Potatoes, frozen -- ** Tater Tots
2 cloves Garlic -- minced
1 teaspoon Lemon Pepper
1 teaspoon Basil
1 teaspoon Oregano
Salt -- to taste
Black Pepper -- to taste
Using a large colander, drain and rinse all vegetables. Mix the mixed vegetables, hominy, green beans, mushrooms, and cream of mushroom soup together in a large bowl. Add spices to the mixture and mix thoroughly. Place this mixture in a greased 9x13 inch baking dish. Shred cheese, and place on top of mixture. Place tater tots on top of cheese layer (you may need to work to fit them all on). Bake at 375 degrees F 15 - 20 minutes, or until tater tots crisp and brown at the top. Cool 3-5 minutes, then serve
by cutting into squares.
YEAST BREAD USING SOY FLOUR RAPID MIX CORNELL
1 package dry active yeast
5 to 6 cups all-purpose flour
2 1/2 tablespoons sugar
1 teaspoon salt
2 tablespoons wheat germ
6 tablespoons nonfat dry milk
6 tablespoons soy flour
2 cups skim milk
2 tablespoons margarine
In a large bowl, mix yeast with 2 cups of all-purpose flour, sugar, salt, wheat germ, nonfat dry milk and soy flour.
In a small saucepan, heat milk and margarine over low heat until it reaches 120 to 130 degrees (use a cooking thermometer to check temperature), then add to dry ingredients. Beat for 2 minutes with an electric mixer, scraping the sides of the bowl occasionally.
Stir in 1/2 cup of the flour, or enough to make a thick batter, then keep working in the rest of the flour until the dough is stiff enough to handle.
Turn out onto a floured board, cover and let rest for 10 minutes. Knead the dough until it is blistered and pliable.
Shape dough into a ball. Place in oiled bowl turning to coat all sides of dough with oil. Cover with clean cloth and let rise in a warm place (about 85 degrees) until doubled in bulk, about 1 1/2 hours.
Turn onto lightly floured board. Cover and let rest for 10 minutes. Shape into 3 round loaves or place in three 8- by 4-inch loaf pans. Cover and let rise again until double in bulk. Bake at 375 degrees for 40 to 50 minutes. Brush the tops of the hot loaves with margarine. Remove bread from pans and place on wire racks to cool. Makes 3 loaves, 16 slices each.
Vita-Mix Corporation, maker of the Vita Mix appliance, has some tips for using soy flour. A mixture of 2 tablespoons of soy flour with every cup of wheat flour can be used in almost any recipe. More soy can be used if desired, especially in muffins, pancakes and quick breads.
Soy flour products require a little more salt or flavoring than other flour products. Add extra water or liquid if a high percentage of soy flour is used. Soy flour browns easily and requires careful baking. Lower the oven temperature at least 25 degrees for baking when adding soy flour to an ordinary recipe.
SHALOM FROM SPIKE & JAMIE
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