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

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Recipes from Spike & Jamie

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Contents Disk 36

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).


Makes 4 Belgian or 8 standard waffles, serving 2

6 bacon slices
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup well-shaken buttermilk
1 large egg
Blackberry syrup:
1/2 cup picked-over blackberries
1/2 cup pure maple syrup
1/2 cup blackberries

Preheat well-seasoned or non-stick Belgian or standard waffle iron. Preheat oven to 200 degrees. Finely chop bacon and cook in skillet over moderate heat, stirring, until crisp. Into large bowl, sift together flour, sugar, baking powder, baking soda and salt. Stir in buttermilk, egg and bacon, including bacon fat (about 1/4 cup) until smooth. Batter will be very thick. 

To make syrup: Halve berries lengthwise. In a small saucepan, simmer berries with syrup over moderately low heat 1 minute. Spoon batter into waffle iron, using 1 cup batter for 2 4-inch square Belgian waffles or 4 4-inch square standard waffles. Spread batter evenly and cook according to manufacturer's instructions.

Transfer waffles to a baking sheet and keep warm, uncovered, in oven as you make more. Serve with blackberry syrup and garnish with berries. 


1 pound ground beef
2 large red onions, thinly sliced or coarsely chopped
1 large red bell pepper, julienned or coarsely chopped
4 bay leaves
3 tablespoons beef base, see note
1/2 cup chopped pimiento-stuffed olives
1/4 cup golden raisins
1 1/2 teaspoons cumin
1/4 teaspoon salt
1 package discos de empanadas, thawed, see note
Peanut oil

For filling, cook beef, onions, bell peppers and bay leaves in medium saucepan over medium heat until beef is no longer pink and vegetables are soft, about 5 minutes. Add beef base, olives, raisins, cumin and salt. Simmer, stirring occasionally, 20 minutes. Remove from heat; drain completely in colander. Let cool.

For empanadas, fill each pastry round with heaping tablespoon beef mixture. Fold pastry over into half-moon shape and crimp edges together tightly.

Pour oil to depth of at least 2 inches in large, heavy skillet or Dutch oven; heat to 350 degrees. Fry empanadas, several at a time, without crowding pan, until golden brown on each side, about 4 minutes. Drain on paper towels.

* Note: Beef base can be purchased at specialty stores or reduce 1/3 cup beef broth to about 3 tablespoons. Discos de empanadas are pastry rounds available in ethnic markets. Traditional pastry crust, cut into 5-inch rounds, may be substituted.


1 package dry yeast
2 cups lukewarm milk
4 large eggs, separated
1 teaspoon vanilla extract
2 1/2 cups sifted flour
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup melted butter or butter-flavored shortening

Sprinkle yeast over warm milk, stirring to dissolve. Beat egg yolks and add to yeast mixture. Add vanilla.

Sift together flour, salt and sugar. Add to liquid mixture. Stir in melted butter and combine thoroughly. Beat egg whites until stiff, and carefully fold into batter. Let mixture stand in a warm place for about 45 minutes or until it doubles in bulk. Cook according to manufacturer's instructions.


1 cup Milk
1 cup Bran
2 large Eggs -- lightly beaten
2 tablespoons Butter -- melted
2 teaspoons Vanilla
1 cup Flour
1 tablespoon Baking Powder
1/4 cup Brown Sugar
1/2 teaspoon Salt

Preheat oven to 375 degree F. Mix together bran and milk and let stand for 10 minutes. Grease muffin tins. Stir eggs, vanilla and melted butter into bran mixture. Mix together dry ingredients and add to wet mixture, stirring only enough to mix all together. Spoon into each muffin tin until about three-fourths full. Bake for about 20 minutes.

Serves 8

1/4 cup walnuts, coarsely chopped
2 tablespoons butter
4 Granny Smith apples, peeled, cored and diced large
1/4 cup raisins
1 shot brandy
1 to 2 tablespoons all-purpose flour
1/2 cup apple juice
Pinch cinnamon
Pinch nutmeg
1 teaspoon vanilla
8 6-by-6-inch puff pastry sheets
1 egg, beaten
Caramel sauce:
2 cups sugar
1/2 cup heavy whipping cream
Vanilla bean ice cream

Preheat oven to 350 degrees. Place walnuts on baking sheet and toast in oven about 10 minutes. Let cool. Heat saute pan, add butter and saute apples and raisins 3 minutes. Add brandy and stir until absorbed by apples. Lightly dust mixture with flour and saute until flour is absorbed. Add walnuts, apple juice, cinnamon, nutmeg and vanilla. Cook until thick. (If too thick, add more apple juice.) Cool in refrigerator at least 30 minutes.

Preheat oven to 325 degrees. Spoon equal portions of apple mixture into middle of each puff pastry sheet. Seal each pastry by grabbing the top left corner and bottom right corner and pressing together, brushing with beaten egg to help seal. Do same with right top corner and bottom left corner. Seal as tightly as possible. Place on sheet pan and bake until golden, about 15 minutes.

To make sauce: Heat saute pan and add sugar. Cook slowly, stirring with wooden spoon until it turns golden brown. Add cream, stirring slowly. Heat until mixture turns medium brown.

To assemble: Place sauce equally on 8 dessert plates, covering the entire centers of plates. Add each torte on top of caramel sauce. Serve with vanilla bean ice cream.


1/4 cup unsalted butter -- softened
1/3 cup sugar
2 egg whites
1/8 teaspoon vanilla extract
1/3 cup all-purpose flour
Pinch of salt

Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg whites and vanilla, beating just until blended. Combine flour and salt; gradually add to butter mixture, beating just until blended after each addition. Drop batter by level teaspoonfuls onto lightly greased cookie sheets; pull a knife through batter until each cookie is about 5 inches long (one end will be wider). Bake at 425 degrees F. for 4 to 5 minutes or until edges are lightly browned. Immediately remove
from cookie sheets; transfer to wire racks to cool. Yield: 2-1/2 dozen.

Makes about 50 cheese "straws"

1 c. (2 sticks) Margarine
2 1/2 Flour (or a little more)
1/2 tsp. Salt
1/2 tsp. Red Pepper Flakes, crushed
1 lb. Extra-sharp Cheddar Cheese

Melt margarine and allow to cool.

In large mixing bowl, combine flour, salt, and crushed red pepper.

Grate cheese, add to bowl, and mix lightly; then knead just until the dough holds together. (At this point, you may add a bit more flour - up to another 1/2 cup - if 
the consistency isn't firm enough.)

On a floured board, roll dough to a 1/4-inch thickness. Cut into strips, each about 2" x 1/4". As you work, place the strips on a baking sheet - covered with foil, if you like. 

Preheat oven to 300-F degrees; but as soon as you place the baking sheet in the oven, reduce the heat to 200-F degrees.

Bake for about an hour, or until your Cheddar Crisps are an appealing golden brown. 


18 graham crackers
2 tablespoons sugar
2 tablespoons butter

Crush graham crackers. Melt butter. Mix ingredients together, and spread on bottom and sides of 8x11-inch baking pan. Put in refrigerator.

3 8-oz. packages cream cheese - at room temperature
5 eggs
1 cup sugar
1 teaspoon vanilla 

Mash the softened cream cheese in a bowl. Add eggs into bowl, one at a time, mixing well after each egg. Add sugar and vanilla into bowl. Pour the cheese mixture onto the crust. Bake at 375-degrees for metal pan, or 350 for pyrex - for 40 minutes.

1 teaspoon vanilla 
2 tablespoons sugar
2 cups (16 oz.) sour cream

Mix ingredients together, and spread over baked cake. Bake at 475-degrees for metal pan, or 450 for pyrex - for 5 minutes.


4 1 oz. slices French bread
Vegetable cooking spray
1/2 ts Garlic powder
2 lb Boneless chicken breasts
1/3 c Fresh lemon juice
1/4 c Red wine vinegar
1 tb Olive oil
1/4 ts Fresh ground pepper
5 cl Garlic
9 c Romaine lettuce
1/4 c Grated parmesan cheese

Trim bread crusts and discard. Cut bread into 1-inch cubes. Place cubes in a single layer on a baking sheet. Coat cubes with cooking spray; sprinkle with garlic powder; toss well. Bake at 350 degrees for 15 minutes or until lightly browned and set aside. Coat a large nonstick skillet with cooking spray; place over medium high heat until hot. Add chicken halves; saute 6 minutes on each side or until well done. Remove chicken from skillet; let cool. Cut chicken across the grain into thin slices; set aside. Combine lemon juice and next 4 ingredients in container of an electric blender. Cover and process until smooth. Add 1/4 cup of the lemon juice mixture to the chicken; toss gently to coat. In a large salad bowl, place the lettuce. Drizzle remaining lemon juice mixture over lettuce and toss well. Add the chicken mixture and cheese, and toss gently to coat. Serve with croutons. Yield: 7 Servings


1 pound ( 1/2-inch-thick) top round steak, trimmed and cut into 4 equal pieces
Vegetable shortening or oil for deep-frying
1 cup buttermilk
1 teaspoon hot red pepper sauce, such as Tabasco
1 cup all-purpose flour
1 teaspoon salt, plus salt to taste
1/2 teaspoon freshly ground pepper
2 cups milk
1 canned chipotle en adobo, finely chopped, with any clinging sauce

Using pointed side of meat mallet, pound steaks to tenderize them. Then use flat side of mallet to pound steaks 1/4 inch thick.

Preheat oven to 200 degrees. Place large wire rack over a jellyroll pan. In deep, heavy skillet (preferably cast iron) or Dutch oven, melt shortening over high heat to depth of 2-3 inches and heat to 375 degrees.

In shallow bowl, mix buttermilk and hot pepper sauce. In another shallow bowl, combine flour, 1 teaspoon salt and pepper and mix well. Dip each steak in buttermilk, then the flour mixture. Reserve 1 1/2 tablespoons flour mixture and set aside. Two at a time, deep-fry steaks, turning once, until golden brown on both sides, about 3 minutes. Using a slotted spatula, transfer to wire rack and keep warm in oven while making gravy. 
Discard all but 1 1/2 tablespoons shortening from skillet. Over low heat, whisk in reserved flour mixture. Let bubble 1 minute. Whisk in milk and chipotle and bring to simmer. Simmer until no trace of flour taste remains, about 3 minutes. Season with salt to taste. Serve steak immediately with gravy.

Serves 6

4 1/2 pounds chicken legs and thighs
3 pounds backs and necks
1 leek, trimmed and rinsed
2 bay leaves
3 cups finely chopped onions
2 cups coarsely chopped celery
1 cup heavy whipping cream
14 tablespoons butter
6 tablespoons flour
1/4 teaspoon bottled hot sauce
1 tablespoon lemon juice, freshly squeezed
1 teaspoon salt
1/4 cup finely chopped shallots
2 cups diced carrots
4 cups chopped mushrooms
1 1/2 cups green peas, fresh (blanched) or frozen (heated and drained)
1 1/2- 3 pounds (depending upon thickness) puff pastry, store-bought
3 eggs, beaten

Put chicken pieces in large stockpot and add cold water to cover. Bring to a boil and cook 1 minute. Drain. In clean stockpot, combine 16 cups water, chicken, leek, bay leaves, two cups chopped onion and celery. Bring to boil. Cover and cook, skimming surface often to remove excess fat, foam and scum, about 15 minutes. Using tongs, remove legs and thighs from pot. Set aside to cool. Continue cooking necks and backs, skimming surface as necessary.

When legs and thighs are cool enough to handle, remove and set aside meat from bones. Discard skin. Toss bones back into pot and continue cooking 1 hour.

Preheat oven to 350 degrees. Strain broth. Discard solids. Pour 3 cups broth into saucepan (store remaining broth for other uses). Add cream and bring to boil. Reduce heat to low and simmer 5 minutes. In a saute pan, melt 8 tablespoons butter over low heat. Skim off surface foam and pour clear liquid (clarified butter) into mixing bowl. Add flour and stir to blend. Bring broth to boil, and whisking constantly, add flour mixture, hot sauce, lemon juice and salt. Cook 3-5 minutes. Set aside.

Melt remaining butter in large skillet over medium heat. Add shallots and saute 30 seconds. Add remaining onions, carrots and mushrooms and saute 3 minutes. Add thickened sauce and chicken to mushroom mixture. Stir in peas. Spoon equal portions of the creamed chicken mixture into 6 large (each at least 5 1/2 inches in diameter), deep, oven-proof pot pie dishes. Roll out puff pastry on lightly floured surface to 1/8-inch thickness. Cut out 6 rounds (each about 6 1/2 inches in diameter) and brush 1-inch deep around the perimeter of each pastry round with beaten egg. Brush 1-inch deep around the outside top of each potpie dish with beaten egg. Invert one egg-brushed
round of dough over each filled potpie dish, letting dough drape down. Press edges of pastry against the upper side of each dish to seal. Brush top and sides of pastry covers with more beaten egg. Arrange dishes on baking sheet and bake 25 minutes or until pastry topping is puffed and browned. 

Makes about 2 dozen

2 cups sifted all-purpose flour
1 teaspoon kosher salt
2 teaspoons freshly grated or ground nutmeg OR 1 tablespoon cinnamon
1/2 cup butter
1/2 cup shortening
1 scant cup sugar
1 egg yolk
1 1/2 cups walnuts, chopped (optional if using nutmeg)

Preheat oven to 325 degrees. Line large cookie sheet with parchment paper and grease or coat with cooking spray. Re-sift the flour with salt and nutmeg or cinnamon into a small bowl and set aside. Cream the butter, shortening and sugar in a large bowl with an electric mixer on high for 1 minute. Add the egg yolk and mix until light and fluffy, about 2 minutes. Reduce speed to medium-low and add flour mixture slowly until just blended. Scrape dough out onto prepared cookie sheet and press out in a rectangular
shape about 1/4 inch thick. Press on the nuts if using. Bake for 25-30 minutes until slightly puffy and light brown around the edges, rotating the cookie sheet halfway through the baking time. Cut into squares and let cool on cookie sheet.

boosts steak's flavor
New York Times News Service 

STEVE JOHNSON, the chef at the Blue Room in Cambridge, Mass., has been cooking skirt steak for years, long before it became wildly popular. But never before has he served a better, or simpler, rendition of this long, thin band of wonderfully marbled beef.

His secret: a slice of compound butter, flavored with shallots, chives and thyme, that melts over the meat.

Until butter became a forbidden food, it was common as a flavor booster. In classic cooking, compound butters were kept on hand and often used to enhance rich sauces. But more recently, they have become more common on their own, topping not only steak, but also leaner meats like veal and chicken, and even fish. (And their side dishes, too: Place a little flavored butter on plain rice or steamed carrots and you'll be considered brilliant.)
Compound butters are easy to make, and as Johnson pointed out, they can be frozen and used as needed, allowing a home cook to develop and execute signature dishes on the spot. Just form the butter into a log, wrap it well, freeze it and cut slices for anything grilled, broiled or even steamed. Start with unsalted butter (any good brand will do fine, as long as it is fresh). Compound butters can be made with various seasonings. At this time of the year, fresh herbs are a good candidate -- chervil, dill and parsley are all nice -- and roasted garlic puree can be sensational. Mustard, ginger, vinegar, chilies or citrus juice and zest work well, too. Seasonings can also be combined. A teaspoon each of horseradish or wasabi, ginger and soy sauce can be mixed into a stick of butter (add salt and pepper sparingly). Or add a teaspoon each of minced garlic, fresh oregano
and lemon juice (add salt and plenty of ground black pepper, and if you are using roasted garlic, increase the quantity to 1 tablespoon). Other combinations include chili-cilantro: for each stick of butter add one small stemmed, seeded and minced chili, a tablespoon of minced cilantro and a teaspoon of lime juice, along with salt and ground pepper.

Cream the flavorings

The simplest way to make a compound butter is to mince the flavorings and cream them with the butter, using a fork. Butter that is slightly soft is best, but if it is cold (or frozen), use a small food processor. You'll never get all of the butter out of the container and blade, but the process will take just seconds.

Cut from the cow's diaphragm, skirt steak is juicy and flavorful but not exactly tender; it's chewier than good strip steak and does not respond well to overcooking. If someone at the table insists on having it cooked beyond medium-rare, even the compound butter won't save it.


1 European cucumber
1 medium white onion
2/3 cup (1-1/2 dl) vinegar, white
2/3 cup (1-1/2 dl) water
3-1/2 T. sugar
1/4 tsp. salt
Dash of white pepper
Fresh parsley

Thinly slice a European cucumber and peeled white onion. Mix dressing well and pour over cucumber slices in serving bowl. Make salad ready early enough to let dressing penetrate without making cucumbers soft (about one-half hour). Sprinkle with fine chopped fresh parsley.

with feta, bell pepper and spinach (Serves 8 )

2 red bell peppers
2 tablespoons olive oil (or more as needed)
3-4 pounds flank steak, butterflied and pounded
20 large spinach leaves
8 ounces feta cheese
Salt and pepper to taste
1 shallot, chopped
1/2 cup burgundy or cabernet sauvignon wine
1 tablespoon fresh rosemary, roughly chopped
2 tablespoons unsalted butter

Preheat broiler. Brush bell peppers with olive oil, place on baking sheet and char under broiler, turning to blacken on all sides. Place peppers in paper bag; remove one pepper at a time to stem and peel it. Cut each pepper into four strips, remove all seeds, then julienne. Set aside.

Preheat oven to 350 degrees. Lay butterflied steak on cutting board, wings opened. Layer spinach leaves on top of steak. Crumble feta cheese over spinach. Place pepper strips on top. Roll steak tightly, keeping filling inside steak. Place in freezer for at least 30 minutes, until hard enough that it stays together. Heat an ovenproof saute pan, add olive oil and sear steak, seasoning it with salt and pepper. Turn to cook all sides until nice brown color is achieved. Place pan in oven until internal temperature of meat is 140 degrees, about 10-15 minutes. Take out of oven, move steak to cutting board and let stand 10 minutes before serving.

To make sauce: Return steak pan to stove. Saute shallot in drippings until soft. Add wine (carefully, as it may flame up), then add fresh rosemary and reduce liquid by half. Add butter to finish. Remove to cutting board and carve for 8 servings. Top meat with sauce. Serve with wild rice pilaf and steamed vegetables.

Makes 20

5-6 cups all-purpose flour
1/2 teaspoon freshly grated or ground nutmeg
2 teaspoons baking powder
1/4 teaspoon baking soda
2 cups sugar
1 cup butter or shortening, softened
3 eggs
3/4 cup buttermilk
1 1/2 teaspoons vanilla extract
2 tablespoons sugar, mixed with 1/4 teaspoon freshly grated or ground nutmeg

Preheat oven to 350 degrees. Line rimmed baking sheet or jelly roll pan with parchment paper. Oil paper or apply cooking spray. In small bowl, mix 1 cup flour with 1/2 teaspoon nutmeg, baking powder and baking soda and set aside. In a large bowl beat together 2 cups sugar and the butter until creamy, using electric mixer at medium speed. Beat in eggs, one at a time, then add buttermilk and vanilla. Add the flour mixture to buttermilk batter and mix well. Add another cup of flour and beat in. Then beat in enough of the
remaining flour to make a firm dough.

Turn dough out into prepared pan and pat dough to distribute evenly. Dip sharp knife or cleaver into flour and cut dough to form 20 pieces, 5 sections one way, 4 the other way. This won't separate dough, but will make for easy removal after baking. Sprinkle with topping, then bake until puffed and set, about 25-30 minutes. Don't overbake -- they should be an even, pale gold. Let cool in pan, then cut along lines to separate into cakes. Store leftover cakes in an airtight container for up to 3 days or freeze for up to
1 month.


5 c. pineapple juice
3 T. tapioca
3 T. sugar
1/4 t. ginger, optional
1 t. lemon rind
1 c. sliced strawberries
1 large peach, peeled and sliced (bout 1 cup)
5 or 6 melon balls -- your choice
1 banana sliced diagonally
2 T. orange flavored liqueur -- or orange juice if you prefer
Sour cream or whipped cream for garnish, if desired.

In a saucepan, combine pineapple juice, tapioca, sugar and ginger. Let stand for 5 min. Bring to a boil over medium heat. Simmer for about 5 min. Remove from heat. Stir in lemon ind. Cool to room temperature. Gently stir in fruit and liqueur or orange juice. Cover and chill for 2 hours or more. Serve with a fluff of sour cream or whipped cream.

This makes 4 servings and can easily be doubled. You can vary the fruit used according to the season. Good substitutes include mandarin oranges, gaes, blueberries, diced pears, or nectarines. If you wish, substitute 1 cup white wine for 1 cup of the pineapple juice and omit the liquor.


8 ears fresh corn
1/2 cup butter or margarine -- softened
1/2 cup Parmesan cheese
1 tablespoon finely chopped fresh parsley
1/4 teaspoon salt

Remove husks and silks from corn just before cooking. Combine remaining ingredients, stirring well. Spread butter mixture on corn and place each ear on a piece of aluminum foil; wrap tightly. Grill corn over medium coals 20 to 30 minutes, turning several times. Yield: 8 servings.


Peanut oil
2 1/4 cups stone-ground whole-grain cornmeal or yellow cornmeal, plus more if needed
1/4 cup all-purpose flour
1 teaspoon each: baking powder, baking soda, salt
1/4 teaspoon ground black pepper
1/8 to 1/4 teaspoon red pepper, or to taste
2 cups buttermilk
1 large egg
1 small onion, minced

Pour oil to depth of at least 2 inches in Dutch oven. Heat over medium-high heat to 375 degrees.

Combine cornmeal, flour, baking powder, baking soda, salt, black pepper and red pepper in medium bowl; mix well. Whisk buttermilk and egg together in medium bowl; add to dry ingredients and stir well. Stir in onion. Batter should be thick enough to be spooned (add more cornmeal if needed). Drop batter by spoonfuls into hot oil. Fry hush puppies until golden brown, about 3 minutes; drain on paper towels.


1/2 cup butter or margarine
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 cup milk
21 ounces peach pie filling

Place butter in a 13- x 9- x 2-inch baking dish. Bake at 350 degrees F. until melted. Combine flour and next 4 ingredients; stir in milk. Pour batter evenly over butter. Spoon pie filling over batter (do not stir). Bake at 350 degrees F. for 30 to 35 minutes or until browned. Yield: 6 servings.


6 large potatoes (boiled)
1/2 cup chopped onions
1/2 tsp basil
1/4 tsp salt
1/4 tsp pepper
1 Tbs Italian seasoning
1 cup Mozzarella cheese (shredded)
1/2 cup cheddar cheese (shredded)
1 pound bacon or sausage (crumbled)
8-10 eggs (well beaten)
3 Tbs bacon grease
Non-stick pan spray

Boil potatoes night before if desired. Fry bacon, set aside to cool. Use 2-3 Tbs of bacon grease to fry potatoes. Potatoes should be skinned and diced into large square
pieces. Place potatoes into frying pan with bacon grease. Season with onion, salt, pepper, basil & Italian seasonings. Stir until tender, (like hash browns or American fries). Taste and add salt or more basil according to your taste. Potatoes should be browned lightly. Spray casserole dish with non-stick spray. Layer potatoes in bottom of dish. Crumble bacon over top of potatoes. Next sprinkle Mozzarella cheese over bacon chips. In separate bowl mix eggs and water (like for scrambled eggs). Pour egg mixture into casserole dish. Egg mixture should cover all other ingredients. (If not, add another beaten egg or 2). Bake at 400 degrees for approximately 40 minutes. Be sure dish is done in the middle. It will bake up puffy. Remove from oven and sprinkle with
cheddar cheese. Serve piping hot. Yield: 8-10 Servings

Makes about 4 dozen

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated or ground nutmeg
1/2 cup butter, softened
1 cup sugar
Grated zest of 1 lemon
1 large egg
1 teaspoon vanilla extract
Sugar for sprinkling

Sift together flour, baking soda, salt, cinnamon and nutmeg into small bowl; set aside.

In large bowl, using electric mixer set at high speed, beat butter until creamy, about 1 minute. Add sugar and continue beating about 2 minutes, until mixture is light in color and fluffy. Add lemon zest, egg and vanilla. Reduce speed to low and add flour mixture in thirds until just blended. Form dough into a thick, flat disk, wrap in plastic wrap and chill until firm, at least 1 hour or overnight.

To bake, place racks in the top third and center of oven, and preheat to 375 degrees. On lightly floured surface, in batches, roll out dough 1/4-inch thick, and cut using 3-inch round cookie cutter. Place rounds on ungreased cookie sheets, about 1/2 inch apart. Sprinkle each cookie with 1/8 teaspoon sugar and gently press into dough. Scraps can be rerolled once. Repeat procedure with the remaining dough.

Bake cookies 3 minutes; then switch positions of cookie sheets from top to bottom, and continue baking until cookies are barely brown around edges, about 6 minutes. Let them cool on sheets for about 5 minutes, then transfer cookies to wire racks to cool completely.

Serves 4

8 ounces salmon
Extra-virgin olive oil to taste
Salt and freshly ground pepper to taste
2 tablespoons capers
1/2 cup red onion, finely diced
2 Roma tomatoes, cut in medium dice
2 tablespoons cilantro, finely chopped
1/4 tablespoon jalapeños, finely chopped
3 tablespoons lemon juice
1 pita bread round
4 parsley sprigs

Brush salmon with olive oil, salt and pepper to taste. Broil salmon. Let cool. Crumble into medium bowl. Add capers, onion, tomatoes, cilantro and jalapeños. Toss together. Add salt and pepper to taste, moisten with lemon juice and extra-virgin olive oil, and toss again. Adjust seasoning. Serve over toast points (below), garnishing with parsley.

Toast points: Preheat oven to 350 degrees. Cut pita into 8 wedges. Split open wedges. Place in bowl and toss with olive oil, salt and pepper to taste. Place on cookie sheet and bake until golden brown and crisp, about 5 minutes. 


3 large Apples -- diced, sweet
1/2 cup Celery -- sliced thin
1 1/2 cups Grapes -- seedless, halved
1/2 cup Peanuts, dry-roasted
1 cup Yogurt, skim milk -- un-flavored

Core and dice apples. Do not peel. Combine apples, celery, grapes and peanuts. Toss with yogurt. Serve cold. 

Makes 150-200 meatballs 

2 1/2 lb. Lean Ground Beef (Chuck is good)
1/2 lb. Ground Pork
3 slices stale Bread
2/3 cup Milk
2 Eggs 
1/2 cup finely chopped Chives or Green Onion 
1/4 cup finely chopped Parsley
1 tsp. Salt
1/4 tsp. Garlic Salt

For the Sauce:
1/2 cup Butter or Margarine
1 Onion, minced
1 cup minced Mushrooms
1 tsp. Dill Weed
1/2 cup Flour
4-5 cups Beef Broth
Salt and Pepper 
1 pint Sour Cream

Soak the bread in the milk, adding a bit more if needed to thoroughly moisten the bread.
In a large bowl, lightly beat the eggs with a fork or whisk. Add the chives, parsley, salts, bread, and meat, and mix all lightly but thoroughly. 

Shape the mixture into balls, each small enough for a single bite, but large enough to spear with a toothpick. Preheat the oven to 500-F degrees. As you work, place the meatballs on shallow baking pans - lined with foil if you like. Bake each panful for 4 or 5 minutes, until the meat is cooked through and lightly browned.

When cool, skim fat from any juices left in the pan, then add the meatballs and either refrigerate or freeze until almost ready to serve.
Shortly before the party, in a heavy pan, sauté the onion and mushrooms in the butter; add the dill weed. Add the flour, and cook, stirring, until the flour is incorporated and the mixture is bubbly. Add beef broth, and salt and pepper to taste. Off the heat, stir in the meatballs. Finally, add the sour cream. Stirring constantly, reheat over low heat, but do not allow to boil. Transfer to preheated serving container, and present on the buffet over a candle or some other heat source.


1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
2 large eggs
3/4 cup orange juice
1/4 cup melted margarine or butter
1/2 cup pecans, chopped
1 tablespoon grated orange rind

Combine flour, baking powder, salt and sugar in large mixing bowl. Add eggs, juice and butter. Mix until well-blended. Stir in pecans and orange rind. Prepare according to directions provided with your Belgian waffle maker, generally cooking 5 to 6 minutes after preheating unit for 7 minutes.

Prep Time: 10 minutes; Cook Time: 20 minutes 

1 lb. sweet or hot Italian pork sausage, cut into 1" pieces 
1 1/4 cups water* 
1 medium onion, cut into wedges 
1 small green or red pepper, cut into 2" strips 
4 cups Pepperidge Farm(r) Herb Seasoned Stuffing 

COOK sausage in skillet until browned. Pour off fat. ADD water, onion and pepper. Heat to a boil. Cover and cook over low heat 5 min. or until sausage is done. ADD stuffing. Mix lightly. Cover and let stand 5 min. Serves 4. 

Serves 8-10

2 pounds small red potatoes
6 ounces fresh or frozen shelled peas
4 slices smoked bacon, cooked crisp
1/4 cup fresh Italian parsley, chopped
2 tablespoons fresh chives, finely chopped
1 tablespoon whole mustard seeds, toasted
For dressing:
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 tablespoons rich chicken stock
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 cup extra-virgin olive oil

Place potatoes in pot of cold salted water and bring to boil. Cook until tender, 10-15 minutes. Remove potatoes with slotted spoon to cool. Cook peas in same water until bright green and tender, 2-3 minutes. Drain and cool.

To make dressing: Whisk lemon juice, mustard, stock, salt and pepper. Pour in slow stream of olive oil while whisking to emulsify. In large bowl, combine potatoes and peas. Add dressing to taste. Add crumbled bacon, parsley, chives and mustard seeds and toss gently.


1/3 cup butter
2 egg whites, room temperature
Pinch of salt
1 cup sugar
3 cups whole natural almonds
4 teaspoons cinnamon

Preheat oven to 325 degrees. Place butter on a 15 1/2- by 10 1/2-inch jelly-roll pan. Place pan in oven to melt butter, about 7 minutes. Meanwhile, beat egg whites with salt until frothy. Gradually add sugar, beating to stiff peaks. Gently fold in almonds and cinnamon. Pour almond mixture onto jelly-roll pan, toss with butter. Bake for about 40 minutes, tossing every 10 minutes until almonds are crisp. Serve warm or at room temperature. Store cooled almonds in airtight container for up to 2 weeks.

1/2 cup chopped green onion or
finely chopped white onion 
2 tablespoons fine dry bread crumbs
2 red serrano peppers, seeded and
finely chopped 
3 canned chipotle peppers in adobe
sauce, chopped 
1/2 teaspoon salt 
1 pound lean ground beef 
8 1-inch-thick slices bread or 4
whole wheat hamburger buns,
Roasted red pepper catsup, roasted 
garlic catsup, or other
purchased flavored catsup (optional) 
4 slices pickled green tomatoes 
(see recipe below) 
Sliced red onion (optional) 
Red serrano peppers (optional) 

In a large mixing bowl combine green onion or white onion, bread crumbs, serrano peppers, chipotle peppers, and salt. Add beef; mix well. Shape meat mixture into four 3/4-inch-thick patties.

Grill hamburger patties on the rack of an uncovered grill directly over medium coals for 14 to 18 minutes, or until no pink remains, turning once. Grill or toast bread or buns. 
Serve burgers on grilled or toasted bread or buns with desired catsup, green tomato slices, red onion slices, and serrano peppers, if desired. Makes 4 servings.

Note: To grill bread or buns brush lightly with olive oil or margarine. Grill directly over medium coals for 30 seconds to 1 minute or until just toasted, turning once.

Pickled Green Tomatoes: For pickling liquid, in a small saucepan combine 3/4 cup vinegar, 2/3 cup water, 2 tablespoons sugar, and 1/4 teaspoon salt. Bring to boiling; reduce heat and boil gently, uncovered, for 5 minutes.

Cut 1 pound green tomatoes into 1/4-inch-thick slices. In a large saucepan cook tomatoes and 1 teaspoon salt, covered, in a small amount of boiling water for 1 minute. Drain; rinse with cold water. Drain well; transfer to three hot, clean half-pint jars. In each jar, place 1 teaspoon dill seed and, if desired, 1 or 2 small serrano peppers, halved. Pour hot pickling liquid over tomatoes, leaving a 1/4-inch headspace. Seal and refrigerate overnight or up to 2 weeks. Makes 3 half-pint jars.
Note: Hot peppers contain volatile oils that can burn eyes, lips, and sensitive skin. Please wear plastic gloves while working with peppers and be sure to wash your hands thoroughly afterward. 


1 pound trimmed rhubarb
5 cups water
1 cup sugar
1/4 cup packed fresh mint leaves

Cut rhubarb into 1/2-inch pieces. Place in a saucepan with the water, sugar and mint leaves. Bring to a boil. Reduce to a simmer, stirring occasionally, and simmer for 15 minutes. Rhubarb will disintegrate. Cool for 15 minutes. Pour mixture through a fine sieve into a pitcher, pressing hard on solids. Chill mixture, covered, until cold, about 3 hours at minimum and up to 2 days. Serve coolers over ice in glasses. Garnish with mint springs.


3 cups shredded lettuce 
1 15-ounce can black beans ,
rinsed and drained 
1/2 cup chopped red sweet
pepper (and/or yellow sweet
1/4 cup sliced green onions 
1 8-ounce carton dairy sour cream 
2 finely chopped jalapeno peppers 
1 teaspoon shredded lime peel 
1 8-ounce jar (1 cup) chunky salsa 
1/2 of a medium avocado, peeled and 
coarsely chopped 
2/3 cup shredded cheddar cheese or 
Monterey Jack cheese 
1/3 cup chopped pitted ripe olives 
1 tablespoon snipped fresh cilantro or 
parsley (optional) 
1 recipe Homemade Tortilla Chips or 16 ounces tortilla chips 

Line a 12-inch platter with the shredded lettuce. Stir together black beans, sweet pepper, and green onions. Spoon atop lettuce, leaving a lettuce border. Dollop sour cream atop bean mixture; gently spread in a smooth layer atop beans, leaving a
border. Sprinkle with jalapeno peppers and lime peel.

Drain excess liquid from salsa. Stir in avocado; spoon atop sour cream layer, leaving a border. Sprinkle cheese atop. Top with a layer of chopped ripe olives and sprinkle with cilantro or parsley, if desired. Serve immediately or cover and chill 
for up to 6 hours. Serve with Homemade Tortilla Chips or purchased chips. 32 srvs. .

Homemade Tortilla Chips: Cut ten 6-inch flour tortillas into wedges. Place in single layers on ungreased baking sheets. Bake in a 350 degree F. oven about 10 to 15 minutes or till dry and crisp.

Make-Ahead Tips: Prepare and bake Homemade Tortilla Chips. Store in an airtight container at room temperature for up to 24 hours. Prepare layered dip. Cover and chill 
up to 6 hours.


1 cup flour
1 1/2 cups milk or water
2 tablespoons oil
1/3 teaspoon salt
2 eggs

Mix ingredients together. Heat a thin coat of oil in a frying pan. Put a thin layer of batter into the pan, until golden brown. Flip over until the other side is golden brown.

16 oz. cottage cheese
2 egg yolks
2 tablespoons flour
2 tablespoons sugar
1 teaspoon vanilla 

Filling options: sour crème, fruit jam, chocolate spread, date spread, etc.
Roll into blintz and enjoy!

with shallot-thyme butter
Serves 4

1/4 pound unsalted butter, softened slightly
1/4 teaspoon fresh thyme leaves
10 chives, minced
1 shallot, peeled and minced
Salt and freshly ground black pepper
1/2 teaspoon red wine vinegar or lemon juice
About 24 ounces of skirt steak, cut into 4 portions

Prepare gas or charcoal grill; fire should be so hot, you can hold your hand over it for only a couple of seconds.

Meanwhile, cream butter with fork, adding thyme, chives, shallot, 1/2 teaspoon each salt and pepper and vinegar or lemon juice.

Grill steak, 2 minutes a side for rare, about a minute longer per side for medium-rare. As it cooks, season with salt and pepper.

Spread each steak with about a tablespoon of the flavored butter, and serve. Remaining butter can be wrapped and refrigerated or frozen. 


1 cut-up chicken, about 3 pounds
2 quarts (8 cups) cold water
1/2 cup kosher salt
1 quart (4 cups) buttermilk
1 pound lard or 2 cups peanut or vegetable oil
1/2 cup (1 stick) unsalted butter
1/4 pound sliced country ham or smoked bacon
1 1/2 cups all-purpose flour
1/4 cup cornstarch
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper

Rinse chicken pieces under cool running water. Combine water and kosher salt in large bowl, stirring until salt is dissolved. Put chicken in salted water; refrigerate 4 hours or overnight. Pour buttermilk into separate large bowl. Remove chicken from water; transfer to buttermilk. Let soak, refrigerated, 4 hours or overnight.

Heat lard or oil with butter in large cast-iron or heavy skillet over low heat until butter is melted. Add ham or bacon. Gradually increase heat; skim off any foam that rises to top. Remove ham or bacon when lard or oil and butter are hot but not smoking. The temperature should be about 350 degrees.

Mix flour, cornstarch, salt and pepper in pie plate. Remove chicken pieces from buttermilk, letting each drain well; dredge chicken pieces in flour, shaking off excess. Make sure pieces have lightest coating possible. Add chicken in single layer to skillet. Fry in two batches if necessary; do not crowd pan. Fry, skin-side down, uncovered, until deep golden brown, 10 to 12 minutes. Turn pieces over to other side. Fry until deep golden brown and cooked through, 10 to 12 minutes. Drain on paper towels.


1 cup milk
1 cup strawberries
1/2 tsp. vanilla
Ice cubes
Sugar, honey or artificial sweetener to taste

Place all in blender and process until smooth. Pour in a tall glass, add straw and enjoy!


10 large green peppers
3 cups cooked corn -- drained
1-1/2 cups cooked Lima beans -- drained
1 cup cooked blackeyed peas -- drained
3/4 pound bacon -- cooked and crumbled
2 cups chopped fresh tomatoes
2 cups soft breadcrumbs
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Cut off tops of green peppers and remove seeds. Cook peppers 5 minutes in boiling salted water; drain and set aside. Combine remaining ingredients, stirring well. Stuff peppers with vegetable mixture and place in a 13- x 9 - x 2-inch baking dish. Bake at 350 degrees F. for 10 minutes or until thoroughly heated. Yield: 10 servings.

Serves up to 6

For oatmeal cinnamon tuiles:
2 tablespoons unsalted butter, softened, plus extra to grease pan
1/4 cup light brown sugar
1/4 teaspoon vanilla extract
2 teaspoons cinnamon
1/4 teaspoon salt
1 large egg white
2 tablespoons whole wheat flour
1/4 cup old-fashioned rolled oats
For filling (which resembles sour cream and meat layers in a taco):
1 1/2 pounds ricotta cheese
1/2 cup powdered sugar
3 ounces cream cheese
1 teaspoon vanilla extract
2 tablespoons cocoa powder
1/4 cup toasted pecans
1/4 cup semisweet chocolate chips, roughly chopped
For strawberry salsa:
2 tablespoons sugar
1/4 cup Grand Marnier
1 cup chopped strawberries
2 tablespoons roughly chopped fresh mint leaves
For candied citrus peel (which resembles cheese), (see Note):
3 large oranges
3/4 cup sugar
1/3 cup water

For tuiles: Preheat oven to 425 degrees. Generously butter a baking sheet. In a small bowl, cream together butter, sugar, vanilla, cinnamon and salt. Add egg white and whisk until smooth. Stir in flour and oats thoroughly. Measure out 2 round tablespoons of batter and drop on baking sheet, spreading with the back of spoon into large oval. Repeat until cookie sheet is filled. Bake in middle of oven for 4 to 6 minutes or until edges turn golden. Immediately transfer cookies to rolling pin, bending each to form a
taco-shell shape. Let cookies cool. Shells can be made 1 day ahead and stored in an airtight container. 

For filling: Place ricotta in a mixing bowl; add sugar, cream cheese and vanilla. Mix well. Place half of the ricotta mixture into another bowl and set aside.
Mix half of the ricotta filling with cocoa powder, nuts and chocolate chips. Mix well. Cover bowls of ricotta mixture and refrigerate until ready to use. 
For strawberry salsa: Mix together sugar and Grand Marnier; add strawberries
and stir well. Add mint and let flavors mingle. Cover mixture and refrigerate until ready to use. 
For candied citrus: Peel off orange rind in strips to resemble shredded cheese. Use only the orange zest (not the white pith). Bring sugar and water to simmer in saucepan. When sugar dissolves, cover pan and boil for a few minutes. Remove from heat; stir in orange peel and steep 30 minutes. Remove peel and let air dry until sugar hardens on peels. Store peels, covered, in refrigerator until ready to use.
To assemble: Use a dollop of ricotta filling to help stand a cookie shell upright on a plate. Fill shell with some chocolate filling first. Next add some white ricotta filling. Top with some strawberry salsa. Then add some shredded orange peel. Serve 2-3 filled taco cookies per person. Note: Purchased candied citrus peel can be used instead.


2 large sweet onions, such as Vidalia, Maui or Walla Walla, cut into 1/2-inch-thick rings


1 cup all-purpose flour
1/4 cup cornstarch
2 teaspoons cajun seasoning
1 teaspoon salt
1 large egg, beaten
2 tablespoons vegetable oil
1 cup ale, as needed
Vegetable shortening or oil for deep-frying
Salt to taste

Use only the large outer rings of the onions, saving the smaller rings (less than 1 inch in diameter) for another use. Soak onion rings in large bowl of ice water 30 minutes. Drain well (give them a whirl in a salad spinner, if desired) and pat dry with paper towels.

To make batter: In medium bowl, whisk flour, cornstarch, cajun seasoning and salt together. Add egg and oil. Using wooden spoon (not a whisk), stir in enough ale to make a thick, clinging batter; do not overmix. Let stand at room temperature 30 minutes.

Preheat oven to 200 degrees. Place large wire rack over jellyroll pan. In deep Dutch oven over high heat, melt vegetable shortening to depth of 2-3 inches and heat to 365 degrees. In batches, without crowding, dip onion rings in batter, letting excess batter drip back into bowl, then place in hot oil. Deep-fry until golden brown, 2-3 minutes. Using a wire-mesh skimmer, transfer rings to wire rack and keep warm in oven while frying the rest. Season with salt and serve.


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