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Recipes from Spike & Jamie
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Contents Disk 39
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).
CONTENTS LIST 39
APPLE CINNAMON PECAN CAKE 03
BAKED CHICKEN IN CREAM 03
BALSAMIC CHICKEN 03
BASIC FLOUR TORTILLAS 04
BURGUNDY FILET 05
CAJUN PASTA SALAD WITH HAM 05
CARAMEL BREAD PUDDING 06
CARNATION FAMOUS FUDGE 06
CAT POOP COOKIES 06
CBLS ALL AMERICAN BARBECUED CHICKEN. 08
CBLS BEEF TACO SALAD 08
CBLS JAMBALAYA ONE 08
CBLS TERIYAKI BEEF KABOBS 09
CHAMPAGNE CHICKEN 09
CHEESE PUFFS 10
CHEESY BAKED POTATOES 10
CHICKEN MARSALA 11
CHICKEN ROLLS 11
CHICKEN WHATEVER 12
CHOCOLATE AND RASPBERRY BROWNIES 13
CHOCOLATE NUT ZUCCHINI CAKE 13
CHOCOLATE ORANGE COOKIES 14
CHUNKY CHICKEN AND CORN CHILI 14
CINNAMON WHIPPERSNAPPERS 15
COLD DINNER FOR HOT NIGHTS 15
CRISPY POTATO BASKET 15
CROUTONS AND CRUMBS 16
DIJON BACON CHEESEBURGERS 17
DILLY GREEN BEANS 17
EASY PASTA CASSEROLE 18
GARLIC DILL SHRIMP SPREAD 19
GERMAN HOT POTATO SALAD 19
GRILLED TRI TIP 20
GUILTLESS GUACAMOLE 20
HALIBUT IN LEMON GINGER MARINADE 20
INSIDE OUT RAVIOLI 21
JOE BURGERS ON THE GRILL 22
MACARONI SALAD 22
MEXICAN MAC and CHEESE 23
MONSTER COOKIES 23
OREO ICE CREAM CAKE 24
OUTDOOR COOKING INFORMATION 24
OVERNIGHT LAYERED SALAD 25
PARTY CHEESE BAKE 26
PEANUT BUTTER CHEWS 27
PEPPER-COT MARINATED CHICKEN 27
PINEAPPLE BREAD 28
QUICK PORK STEW 28
REALLY BIG PARTY SANDWICH 29
SANTA MARIA STYLE BEEF GRILL 30
SEASONING BLENDS 30
SHEPHERDS PIE 32
SHRIMP SCAMPI WITH PASTA 32
SLOW COOKED CHICKEN A LA KING 33
STRAWBERRY BBQ SAUCE 33
SWEET CHERRY JAM 33
BEST SPAGHETTI AND CHEESE ON EARTH 34
TRIPLE BERRY REFRESHER 35
TUNA MELT 35
VEGETABLE PARTY TRAY 36
VEGETABLE PASTA SALAD 36
VIDALIA SWEET ONION CHICKEN BREAST 37
WINE AND CHEESE BREAD 37
ZUCCHINI RAISIN COOKIES 38
APPLE CINNAMON PECAN CAKE
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup granulated sugar
1/2 cup margarine or butter, softened
1 teaspoon vanilla extract
2/3 cup evaporated lowfat milk
3 cups (about 3 medium) baking apples, peeled, finely chopped
3/4 cup chopped pecans
2 tablespoons powdered sugar
Combine flour, baking powder, cinnamon and nutmeg in a medium bowl. Beat sugar and margarine or butter in a large mixer bowl until creamy. Beat in eggs and vanilla until smooth. Alternately beat in flour mixture and evaporated milk. Stir in apples and nuts. Spread batter into a greased 9- by 13-inch baking pan.
Bake in preheated 350 degree oven 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 20 minutes. Sprinkle with powdered sugar before serving.
BAKED CHICKEN IN CREAM
4 boned, skinned chicken breasts
1/4 cup butter
1 pint heavy cream
1/4 cup sherry
salt and pepper
Saute chicken breasts quickly in butter until golden. Put in casserole and add cream, sherry, salt and pepper. Cover tightly and bake in preheated 350 oven until tender, about 1 hour. The cream will be reduced to a rich nut - brown sauce.
4 broiler-fryer chicken breast halves, skinned and boned
2 teaspoons lemon-pepper seasoning
1-1/2 teaspoons extra virgin olive oil
1/3 cup balsamic vinegar
1/4 cup chicken broth
2 garlic cloves, minced
4 teaspoons butter
On hard surface with meat mallet or similar flattening utensil, lightly pound chicken to 1/4-inch thickness. Press lemon-pepper seasoning evenly on both sides of chicken. In large frypan, place oil and heat to medium temperature. Add chicken and cook, turning once, about 7 minutes or until fork can be inserted in chicken with ease. Remove chicken to warm serving platter; keep warm. In medium bowl, mix together vinegar, broth and garlic; add to frypan. Cook over medium-high heat, scraping up brown
meat bits, about 2 minutes or until mixture is reduced and syrupy. Add butter; stir to melt. Place chicken on serving dish and spoon sauce over chicken. Garnish with parsley sprigs and cherry tomatoes. Yield: 4 Servings
BASIC FLOUR TORTILLAS I
4 C flour
2 tsp baking powder
1 tsp salt
3 Tbs shortening
1 1/2 C warm water (approximately)
1. Mix all dry ingredients. Cut shortening into dry ingredients.
2. Add water, as little at a time, to make a medium dough (soft but not
sticky) Knead until smooth.
3. Let dough rest. (about 10 minutes)
4. Shape into flattened balls and let rest again for about 10 minutes.
5. Roll out lightly onto a floured surface, turning a 1/4 turn between each
rolling, so that they end up round -ish :-)
6. Warm on hot, ungreased griddle, until golden with little brown spots.
Keep them in a towel while cooking the rest and they will steam further and stay warm. Yields about 12 tortillas, and can be doubles, triples, etc...as needed Play with the water to get just the right consistency. NO matter what you do, they are good, but once you perfect the dough, they're out of this world
BASIC FLOUR TORTILLAS II
2 cups unbleached or all purpose flour
1/2 teaspoon salt
1/4 cup Canola or vegetable oil. I use corn oil
2/3 cup warm water
Divide dough into 12 to 15 equal pieces, roll into balls, cover with plastic
wrap, and let rest at least 30 minutes before baking. Place on a flat
frying pan (iron is best) and heat until cooked.
1 quart Burgundy wine
1 1/2 cups canola oil
1 1/2 cups soy sauce
2 cups oyster sauce
1 tablespoon minced garlic
1 1/2 teaspoons dried oregano
6 large cuts filet mignon
1 stick butter, softened
1 teaspoon Burgundy wine
1 tablespoon minced shallots
1 tablespoon minced green onions
1 teaspoon ground white pepper
In a medium saucepan, combine 1 quart burgandy wine, oil, soy sauce, oyster sauce, minced garlic, and oregano. Bring to a boil, and then remove from heat. Refrigerate until
cool. Place filets in a 9x13 inch baking dish, and pour the cooled marinade over them. Cover tightly, and refrigerate for a minimum of 5 hours. In a medium bowl, cream butter and 1 teaspoon of Burgundy wine for taste and color with a hand mixer. Mix in shallots, green onions and white pepper by hand; cover tightly, and refrigerate. Preheat grill for high heat, or preheat the oven to broil. Barbecue or broil marinated filets to taste, turning once. Set aside. Set oven to 200 degrees degrees. Place filets in a clean 9x13
inch baking dish; add a dollop of Burgundy butter to the top of each filet, and place in 200 degree oven for a minute or until butter is melted. Serve. Yield: 6 Servings
CAJUN PASTA SALAD WITH HAM
2 cups wagon wheel (or other) pasta -- uncooked
1/2 cup sour cream
3 tablespoons milk
2 teaspoons prepared mustard
1/8 teaspoon ground red pepper
1/3 cup sliced green onions
1-1/2 cups cooked ham -- cubed 1/2"
2 eggs, hard-boiled -- chopped
4 lettuce leaves
8 slices tomato
Cook pasta according to package directions. Rinse with cold water. Drain. Meanwhile, in large bowl, with wire whisk, combine sour cream, milk, mustard, and ground red pepper. Add cooked pasta, onions, ham, and eggs; mix lightly. To serve, spoon salad onto individual lettuce-lined salad plates; top each with two tomato slices. Salt to taste, if desired. Yield: 4 servings.
CARAMEL BREAD PUDDING
6 slices bread slices -- day-old, cubed
1 cup hot water
1 cup packed dark brown sugar
4 eggs -- lightly beaten
2 cups warm milk
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
Place bread in a greased 2-quart baking dish. Combine water and brown sugar; pour over bread. Combine remaining ingredients; pour over bread. Bake at 350 degrees F. for 50 to 60 minutes or until a knife inserted near the center comes out clean. Serve warm or cold. Yield: 8 servings.
CARNATION FAMOUS FUDGE
2 tablespoons butter or margarine
2/3 cup evaporated milk
1 1/2 cups granulated sugar
1/4 teaspoon salt
2 cups (4 ounces) miniature marshmallows
1 1/2 cups (9 ounces) semisweet chocolate chips
1/2 cup chopped pecans or walnuts
1 teaspoon vanilla extract
Combine butter or margarine, evaporated milk, sugar and salt in a medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil stirring constantly for 4 to 5 minutes. Remove from heat.
Stir in marshmallows, chocolate chips, nuts and vanilla. Stir vigorously for 1 minute or until marshmallows are melted. Pour into a foiled-lined 8-inch square baking pan. Chill until firm. Milk chocolate fudge: Substitute 2 cups milk chocolate chips for semisweet chocolate chips. Butterscotch fudge: Substitute 1 2/3 cups butterscotch-flavored chips for semisweet chips. Mint chocolate fudge: Substitute 1 1/2 cups mint-chocolate chips for semisweet chips.
CAT POOP COOKIES!
Here, by popular request (believe it or not) is the recipe for the infamous disgusting cookies that look like cats poops (rolled in grape-nuts, which makes lovely fake kitty litter.) Last warning-many of you may not want to read this!
There are two flavors-chocolate (dark brown), and gingerbread (light brown).
The author seldom measured carefully, so the amounts may need adjustment, especially on flavoring. The cookies are dense and not very sweet, this is necessary
so that they will keep their shape during baking. If you use white flour or sugar, they may be tastier but they won't look like poopies.
1/2 cup honey
2/3 cup (1 and 1/3 stick) butter
1 tsp vanilla or peppermint extract
2 cups whole wheat flour
1/3 cup cocoa powder
1/4 cup honey
1/4 cup molasses
2/3 cup(1 and 1/3 stick) butter
2 and 1/3 cups whole wheat flour
spices-ginger, cinnamon, cloves to taste 1/2 tsp each
Coconut = tapeworms
Chocolate chips = poop chunks!
Butterscotch chips = diarrhea!
Peanut butter chips = diarrhea!
Cooked spagetti or ramen noodles = roundworms
Corn = self explanatory!
Peanuts = chunks
M&Ms = decoration?
Microwave the honey till it bubbles (about 1 minute). Add the butter, (I've been told using lard makes for a more realistic texture and softer cookie) and the molasses, if any. Add the egg, mix well, then mix in all the other stuff. Add mix-ins of your choice to some or all of the batter. Chill 1 hour in the freezer or several hours in the fridge. Roll dough logs of random length and the diameter of cat poops.
Roll logs in grape-nuts and bake at 350 degrees till done (about 20 minutes, but this varies so watch them.) Serve in a disposable cat litter box on a bed of grapenuts,
with a cat litter scoop. I hear you get lovely effects by decorating the box and scoop with melted chocolate or pudding. Brown sugar might work as a substitute for the
new clumping litters...
Mixing brown sugar with the grapenuts "sweetens up the cookie a bit while still looking truly hideous." This recipe worked especially well at the halloween party where the table was already decorated with plastic flies.
CBLS ALL AMERICAN BARBECUED CHICKEN
Prep Time: 5 minutes
Cook Time: 30 minutes
1 can (10 3/4 oz.) Campbell's(r) Tomato Soup
2 tbsp. honey
1 tsp. dry mustard
1/2 tsp. onion powder
4 bone-in chicken breast halves, skinned
MIX soup, honey, mustard and onion.
BROIL chicken 6" from heat 30 min. or until done, turning and brushing often with soup mixture. HEAT remaining soup mixture to a boil. Serve with chicken. Serves 4.
CBLS BEEF TACO SALAD
Prep/Cook Time: 15 minutes
1 lb. ground beef
2 tbsp. chili powder
1 can (10 3/4 oz.) Campbell's Tomato Soup
8 cups salad greens torn into bite-size pieces
2 cups tortilla chips
Chopped tomato, sliced green onions, shredded Cheddar cheese, sliced pitted
COOK beef and chili powder in skillet until browned. Pour off fat. ADD soup and heat through. ARRANGE salad greens and chips on platter. Spoon meat mixture over salad greens. Top with tomato, onions, cheese and olives. Serves 4.
CBLS JAMBALAYA ONE-DISH
Prep/Cook Time: 20 minutes
1 tbsp. vegetable oil
1/2 lb. boneless chicken breasts, cut up
1/2 lb. hot Italian pork sausage, casing removed
1/4 tsp. garlic powder or 2 cloves garlic, minced
1 can Campbell's(r) French Onion Soup
1/3 cup Pace(r) Picante Sauce
1 cup uncooked instant rice
1/2 lb. frozen cooked large shrimp
1/2 cup frozen peas
HEAT oil in skillet. Add chicken, sausage and garlic and cook until browned. Pour off fat. ADD soup and picante sauce. Heat to a boil. Stir in rice, shrimp and peas. Cover and cook over low heat 5 min. or until done. Serves 4.
CBLS TERIYAKI BEEF KABOBS
Prep Time: 15 minutes
Cook Time: 20 minutes
2 tbsp. cornstarch
1 can Campbell's(r) Condensed Beef Broth
1/2 cup water
2 tbsp. soy sauce
1 tbsp. packed brown sugar
1/4 tsp. garlic powder or 2 cloves garlic, minced
1/4 tsp. ground ginger
1 lb. boneless beef sirloin or top round steak, cut into 1" cubes
12 medium mushrooms
2 medium red onions, each cut into 6 wedges
4 cherry tomatoes
4 cups hot cooked rice
MIX cornstarch, broth, water, soy, sugar, garlic and ginger in saucepan until smooth. Cook until mixture boils and thickens, stirring. THREAD alternately beef, mushrooms and onions on 4 long skewers. GRILL kabobs 20 min. or until done, turning and brushing often with broth mixture. Place 1 tomato on end of each skewer.
HEAT remaining broth mixture to a boil. Serve with kabobs and rice. Serves 4.
1 (3- to 4-pound) chicken, cut into 8 pieces
1/4 cup flour for dredging
3 tablespoons canola oil
1 tablespoon unsalted butter
2 tablespoons minced shallots
2 cups champagne or sparkling wine
1 tablespoons brown sugar
1 lemon, rind grated and juiced
1/4 cup toasted pine nuts
1/4 cup coarsely chopped fresh parsley
Coat chicken pieces with flour; set aside. Heat 2 tablespoons oil and butter in a heavy skillet over medium heat. Add chicken and cook until lightly brown, 5 to 10 minutes. Remove chicken and keep warm. Add remaining oil and shallots to pan and saute 2 to 3 minutes. Add champagne, brown sugar, grated zest and lemon juice. Cover and simmer until chicken is tender, about 45 minutes. Remove chicken to a warm serving platter. Keep warm. Reduce remaining sauce over high heat. Pour over chicken, sprinkle with pine nuts, and garnish with parsley. Serve with Schramsberg Blanc de Blancs or Schramsberg J. Schram sparkling wine.
1 (1 pound) loaf of unsliced sandwich bread
2 (3 ounce) packages cream cheese
1 (8 ounce) package sharp Cheddar cheese
1 cup margarine (I use butter)
4 egg whites, stiffly beaten
Trim crust from all sides of bread; discard crust. Cut bread into 1-inch cubes, and set aside. Combine cheese and margarine in the top of a double boiler; cook over boiling water, stirring constantly, until cheese is melted and mixture is smooth. Remove from heat. Fold a small amount of the hot cheese mixture into the egg whites; fold this
into remaining cheese mixture. Use a fork to dip each bread cube into the cheese mixture, coating the bread on all sides. Place bread cubes 1 inch apart on a lightly greased baking sheet; cover and refrigerate overnight.
Remove from refrigerator, uncover and bake at 400° for 10 to 12 minutes or
until golden brown. Serve immediately. Yield: about 8 dozen.
NOTES: Cheese-coated bread cubes may be frozen instead of refrigerated and may be
kept up to 2 months. Freeze coated bread cubes on covered tray until firm; remove from tray and place in plastic freezer bags. To bake, remove from freezer, spread on baking sheets and bake, while still frozen, at 400° for 12 to 15 minutes or until golden brown.
I don't cut the crust off my bread. Sometimes I mix red pepper in with the cheese mixture to add a little spice.
CHEESY BAKED POTATOES
1 tablespoon Vegetable Oil
1 clove Garlic -- minced
4 large Potatoes -- grated
2 cups Milk
2 teaspoons Salt
1/4 teaspoon Black Pepper
1 Egg -- lightly beaten
1 cup Sharp Cheddar Cheese -- shredded
Pour vegetable oil & minced garlic into a 2-quart baking dish and rub oil around dish to coat sides and bottom. Combine remaining ingredients and pour into the baking dish. Bake at 325 degrees F for 1- 1/2 hours.
Note: This recipe freezes very well. After freezing, to serve: Thaw in refrigerator overnight, or all day, and bake or microwave until heated through and bubbly (approx. 30 - 45 minutes at 350 degrees F)
Note: This recipe may be baked in a Dutch oven using the charcoal method of heat. In a 10 inch Dutch oven, use 13 coals on lid and 7 coals under Dutch oven to achieve heat of 325 degrees. Bake for approx. 90 minutes. Recipe may be doubled.
4 small (12 ounces total) boneless skinless chicken breast halves
Nonstick spray coating
1-1/2 cups sliced fresh mushrooms
2 tablespoons sliced green onion
2 tablespoons water
1/4 teaspoon salt
1/4 cup dry Marsala or dry sherry
Place 1 piece of chicken, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet to about 1/4-inch thickness. Remove plastic wrap. Repeat with remaining chicken breast halves.
Spray a large skillet with nonstick spray coating. Preheat skillet over medium heat. Add 2 chicken breast halves. Cook over medium heat for 2 to 3 minutes or until tender and no pink remains. Transfer to a platter; keep warm. Repeat with remaining chicken breast halves.
Carefully add mushrooms, green onion, water, and salt to skillet. Cook over medium heat until mushrooms are tender and most of the liquid has evaporated (about 3 minutes). Add Marsala or dry sherry to skillet. Heat through. Spoon vegetables and sauce over chicken. Makes 4 servings.
Makes eight boneless rolls
4 boneless Chicken Breasts
Your favorite zesty Crackers
1 1/2 tsp. Oregano Leaves (divided)
1/2 tsp. Garlic Salt
1/4 tsp. Pepper
1/2 cup grated Parmesan Cheese
6 Tbsp. (3/4 stick) Butter or Margarine (divided)
1 Tbsp. chopped Parsley
4 oz. shredded Jack Cheese
Pound chicken breasts on a cutting board between pieces of plastic (emptied bread sacks work just fine) until they're about 1/4-inch thick. Refrigerate while you prepare the other ingredients.
In a food processor, whirl enough of your favorite crackers to make 1/2 cup. Add the garlic salt, pepper, Parmesan, and 1 teaspoon of the oregano; whirl again to mix thoroughly. Soften 1/4 stick butter and mix in the jack cheese, parsley, and the remaining 1/2 teaspoon oregano. Drop equal amounts of the butter-cheese mixture on the flattened chicken breasts, and roll the breasts around the mixture, tucking in the sides as you go to seal in the filling. Melt the other half stick butter and dip the cheese-filled chicken bundles first in the melted butter, then in the crumb mixture you prepared earlier.
Place bundles a little apart in a baking dish; you may drizzle any remaining melted butter over them if you choose. Refrigerate several hours or overnight. Bake, uncovered, in a 400-F degree oven for 20 minutes.
4 to 6 chicken breast halves
1 small onion, sliced thinly in rings
1 med. green pepper, cut in rngs
1 small can chopped mushrooms, (4 oz) undrained
1/4 cup water
1/2 to 1 tea. curry powder (We love curry so I use more.)
1/2 tea. garlic powder
Salt and pepper to taste, I like lots of pepper!!
1 can Cream of chicken soup, undiluted
Put chicken breasts in bottom of crockpot. Top with onion rings, green pepper rings and undrained mushrooms. Put about 14 cup of water in now. Sprinkle with curry and garlic powder. Salt and pepper to taste. Add undiluted can of cream of chicken soup. Cook this on high about 4 hours, add as many carrots and cauliflower florets as you can push down into broth. Cook until vegetables are complete cooked, about an hour. This can be served over thin noodles. Would be good also over rice.
CHOCOLATE AND RASPBERRY BROWNIES
Makes about 24
4 ounces unsweetened chocolate
1/2 cup butter
2 cups plus 1/3 cup sugar
1 teaspoon vanilla extract
5 large eggs
1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
8 ounces cream cheese, softened
3/4 cup raspberry jam
Preheat oven to 350 degrees. Melt chocolate and butter in a double boiler. When smooth, add 2 cups sugar and vanilla. Beat in 4 eggs. Add flour, baking powder and salt. Pour one half of the batter into a greased and floured 9-inch-by-13-inch baking pan. In a small bowl, combine cream cheese, 1/3 cup sugar and 1 egg. Mix well and spread over batter in pan. Cover with raspberry jam. Spoon remainder of batter over raspberry jam. Bake for 35 to 40 minutes. Cool and cut into squares. Serve with Viader 1989 (blend of cabernet sauvignon and cabernet franc) or Truchard Syrah
CHOCOLATE NUT ZUCCHINI CAKE
3 Cups All Purpose Flour
1-1/2 Tsp. Baking Powder
1 Tsp. Baking Soda
1 Tsp. Salt
3 Cups Granulated Sugar
3 Squares Chocolate (Melted & Cooled)(3 ounces)
1-1/2 Cups Salad Oil
3 Cups Grated Zucchini
1 Cup Walnuts (Finely Chopped)
Grease and flour 10" tube pan. Sift together first 4 ingredients and set aside.
Beat eggs until thick. Gradually add sugar, 1/4 cup at a time. Add oil and melted chocolate to the egg mixture. Gradually blend in dry ingredients. After the dry ingredients are well blended, add the zucchini and nuts and use wooden spoon till well blended. Note: This is a very thick mixture, so if you decide to use a hand mixer instead of blending zucchini and nuts by wooden spoon, please be careful not to burn out your mixer. Bake at 350 degrees F for 1 hour and 15 minutes.
CHOCOLATE ORANGE COOKIES
8 ounces cream cheese -- softened
1 cup margarine -- softened
1 cup sugar
2 ounces unsweetened chocolate squares -- melted
2 teaspoons grated orange peel
1 teaspoon vanilla
2-3/4 cups flour
1 teaspoon baking powder
1 cup shredded coconut meat
Combine softened cream cheese, margarine, and sugar, mixing until well blended. Blend in chocolate, egg, orange peel, and vanilla. Add combined flour and baking powder; mix well. Stir in coconut. Drop rounded teaspoonfuls of dough onto greased cookie sheet. Bake at 325 degrees F. for 15 minutes. Yield: 5 dozen (30 servings).
CHUNKY CHICKEN AND CORN CHILI
2 tsp vegetable oil
1 large onion coarsely chopped
6 cloves garlic, minced
1 1/2 tbs mild chili powder
1 1/2 tsp dried oregano
1 tsp ground cumin
1 tsp ground coriander
1 tsp cinnamon
3/4 tsp black pepper
1/2 tsp salt
1 pound skinless, boneless chicken cut into 1/2 inch chunks
2 8oz cans no-salt-added tomato sauce
2 16oz cans kidney beans, rinsed and drained
1 16oz can diced tomatoes, drained
2 cups frozen corn kernels
2 tbs light sour cream (optional, for garnish)
In a nonstick kettle or Dutch oven heat oil until hot but not smoking over medium heat. Add the onions and garlic and cook, stirring frequently, until the onion begins to soften, about 5 minutes. Stir in chili powder, oregano, cumin, coriander, cinnamon, pepper and salt and cook, stirring constantly for 30 seconds. Add the chicken, stirring to coat thoroughly, and the tomato sauce. Bring to a boil over medium-high heat, reduce to a simmer, cover and cook until chicken is cooked through, about 5 minutes. Stir in the kidney beans, corn and tomatoes and cook, uncovered until the vegetables are heated through, about 3 minutes longer.
1/4 cup butter or margarine
5 cups miniature marshmallows
1/2 teaspoon ground cinnamon
4 cups croutons -- unseasoned
1/2 cup chopped pecans
1/2 cup raisins
Melt butter in a saucepan; add marshmallows and cinnamon. Cook and stir over low heat until marshmallows are melted; remove from heat. Add croutons, nuts, and raisins; stir until well coated. Press into a greased 11- x 7- x 2-inch pan. Cool. Cut into bars. Yield: 24 servings.
COLD DINNER FOR HOT NIGHTS
1 lb ground beef, browned and drained
1 head lettuce, cut up
1 can drained and rinsed kidney beans
1 can chickpeas
6 oz Monterey jack cheese, shredded
6 oz cheddar cheese, shredded
2 tomatoes, quartered
1 bottle Ranch salad dressing
1 8 oz bag Fritos Corn Chips
Toss all ingredients together and serve. Serve with French Bread or bread sticks.
CRISPY POTATO BASKET
with garlic mashed potatoes and vegetable saute
1 large Idaho potato, peeled and sliced thin
2-3 cups canola oil for deep frying
Purple mashed potatoes:
3 large purple potatoes, boiled, peeled and slightly mashed with a fork
1/2 cup heavy whipping cream, warmed
1/2 cup butter, melted
1 teaspoon salt (more to taste)
1 teaspoon black pepper (more to taste)
2 teaspoons roasted garlic
1/4 cup French green beans
1/4 cup baby carrots, cut in 1/2-inch strips
1/4 cup baby turnips
1/4 cup asparagus, cut on diagonal
1-2 tablespoons extra-virgin olive oil
1/4 cup EACH red and yellow bell pepper, cut in fine julienne
1/4 cup shiitake mushrooms
To make potato baskets: Line inside of an 8-ounce non-stick ladle with 1 layer of potato slices. Spray top of potatoes with non-stick cooking spray. Put 6-ounce non-stick ladle on top of potatoes, press down and deep fry in hot oil until potatoes brown and form a basket when released. When cool, put potato basket in center of serving plate. Repeat to make 4 baskets.
For purple mashed potatoes: In food processor fitted with mixing blade, combine purple potatoes, cream, butter, salt, pepper and garlic and whip until smooth and creamy. Pipe mashed potatoes into baskets to fill half full.
For vegetables: Bring large pot of water to boil. Blanch beans, carrots, turnips and asparagus. Drain. Place olive oil in large saute pan over medium heat. Add red pepper, yellow pepper and mushrooms. Add blanched vegetables and saute 1 minute. Top mashed potatoes in basket with vegetables. Pipe more mashed potato on vegetables for garnish.
CROUTONS AND CRUMBS
For croutons, cut the bread pieces into small cubes. Put the cubes in a bowl and add a tablespoon or two of olive or vegetable oil. Toss the cubes well. Next, add (to taste) garlic salt, onion powder, Italian seasoning, and/or any other dried herbs of your choice. Mix well. Spread the seasoned bread cubes on a cookie sheet. Bake in a 300-325 degree oven until golden brown (turn when necessary, using a spatula). The amount of time baking will take varies depending on the moistness of the bread. Cool croutons and
store in a tightly sealed container. The bread crumbs are made in a similar way. Thinly slice bread pieces. Place them on a cookie sheet, without overlapping, and bake in a 300-325 degree oven until golden brown (turn as necessary). Once cooled, place the
bread slices in a plastic bag and crush with a rolling pin. Store bread crumbs in a sealed container in the freezer to use when needed. These can be used to make breading for baked chicken or fish or may be added to meatballs, meatloaf, and any recipe that requires dry bread crumbs.
#1. Home baked bread makes the best French Toast.
#2 Break it up and put in the blender or food processor. Process until fine crumbs. Place on cookie sheet or cake pan and place in a very low oven to dry. Stir occasionally, and when it is dry, place in Jar with tight fitting lid. Use for breading chicken, meat or vegetables for frying. Or mix with melted butter to top a casserole such as macaroni and cheese and bake in oven or under broiler till crumbs are browned.
#3 I lived next door to a wonderful Russian lady once upon a time, and she made the greatest dark Russian Pumpernickel breads. One of her tricks was to take any leftovers, toast them , reduce them to a ''flour'' in her Cuisinart, and put that flour right back into her next batch of bread. I've done it that way now for the past 25 years, and it's the greatest way of using the leftovers, plus adding extra flavor to bread.
Whole wheat breads done this way works really well and if there are nuts and whole grains in the bread, just imagine them being toasted. Yummy. I've used white breads in the same way, although I don't have many white bread leftovers because I make pancakes with the leftover white breads and sometimes add a bit of whole wheat bread leftovers to the batter too.
Just take your leftover bread, and tear it into very small pieces. Add milk, eggs, a tiny bit of vanilla and maybe a little sugar. I add a tablespoon or so of Mazola corn oil as well, and allow to stand for a bit for the bread to become ''mush''.
Make the batter the same consistency as your regular hotcake batter, and bake on a griddle or skillet as you would hot cakes too. Serve the same as hot cakes . We have very little white bread to do anything else with. This is a good way to make pancakes for camping trips too. No flour needed and little or no measuring at all.
DIJON BACON CHEESEBURGERS
1 cup shredded Cheddar cheese
5 tablespoons Dijon mustard -- divided
2 teaspoons dried onion
1 teaspoon prepared horseradish
1 pound lean ground beef
4 sandwich rolls -- split and toasted
1 cup shredded lettuce
4 slices tomato
4 slices bacon -- cooked and halved
In small bowl, combine cheese, 3 tablespoons mustard, onion, and horseradish; set aside. In medium bowl, combine beef and remaining mustard; shape mixture into 4 patties. Grill burgers over medium heat for 5 minutes each side or until desired doneness; top with cheese mixture and cook until cheese melts, about 2 minutes. Top each roll bottom with 1/4 cup lettuce, 1 tomato slice, burger, 2 bacon pieces, and
roll top. Yield: 4 servings.
DILLY GREEN BEANS
2 pounds green beans, washed and trimmed
2 1/2 cups water
1 tsp. red hot pepper flakes (or 4 small chili peppers)
4 cloves garlic
4 heads dill
2 1/2 cups. white vinegar
1/4 cup canning salt
Pack beans, lengthwise into hot pint canning jars, leaving 1/2 inch head space. To each pint add 1/4 teaspoon pepper flakes or 1 small chili pepper, 1 clove garlic, and 1 head of dill. Combine remaining ingredients and bring to boiling. Pour boiling hot mixture over beans, leaving 1/4 inch head space. Adjust caps and process in a boiling water bath for 15 minutes. Adjust your processing time to your altitude. Yields 4 pints. This recipe
can be doubled to fill up your canner.
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup water
1/8 teaspoon salt
2 egg whites
1 teaspoon vanilla
1 teaspoon powdered sugar
In saucepan, mix granulated sugar, corn syrup, water and salt. Slowly bring to boil, stirring until sugar dissolves. Cook to 250 degrees (hard ball stage) on candy thermometer. Meanwhile, beat egg whites until stiff. Gradually pour hot syrup into whites, beating constantly. Beat until candy begins to hold its shape. Beat in vanilla and powdered sugar. (Powdered sugar is necessary for texture.) Drop from teaspoons onto wax paper or pour into buttered pan. Let stand several hours until firm. Store in airtight container.
EASY PASTA CASSEROLE
1 clove Garlic -- minced
1 medium Onion -- chopped
2 cups Kidney Beans, canned -- red or white
8 ounces Tomato Sauce
1 cup Pasta Shells -- small variety
1 teaspoon Low Sodium Chicken broth -- dry
1 cup Green Peas, frozen -- thawed
1 cup Mozzarella Cheese, part skim milk -- shredded
3/4 cup Water
In a large skillet, saute garlic and onion until tender, using non-stick cooking spray or chicken broth. Add kidney beans with their liquid, tomato sauce, pasta, bouillon, and water. Simmer for 10 - 12 minutes, until pasta is tender, stirring occasionally. Stir in peas. Pour mixture into a greased 9x13 inch pan, and sprinkle cheese on top. Bake at 350 degrees F for 10 - 15 minutes, or until cheese is melted and casserole is heated evenly clear through. Note: This casserole freezes well- when freezing for later use, add pasta at the end of the recipe, with the peas to help avoid soggy pasta when
casserole Is reheated. To heat for serving, thaw casserole in refrigerator over night, and bake at 350 degrees F for 20 minutes or until heated through. Recipe can be doubled.
GARLIC DILL SHRIMP SPREAD
Makes 2 1/2-3 cups
1 lb. small cooked Shrimp
1 stick Butter or Margarine
2-3 small cloves minced or pressed Garlic
1/2 tsp. Dill Weed
Rinse and dry shrimp; chop fine. Cream butter with garlic and dill; gradually add chopped shrimp, and continue to beat until all ingredients are incorporated. Place in covered container and chill in refrigerator. If taking away from home, transport in a chilled cooler. When ready to serve, mound shrimp mixture on good crackers.
GERMAN HOT POTATO SALAD
2 pounds potatoes, peeled
3 to 4 slices bacon
3 tablespoons minced onion
1/4 cup sugar
1/4 cup vinegar
2/3 cup water
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon cornstarch
1 tablespoon finely chopped parsley
In covered saucepan, cook potatoes in boiling water 15 to 20 minutes or just until tender. Drain well. Cool slightly, then slice and place in large bowl. Meanwhile, in large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons bacon drippings. Return drippings to skillet. Add onion and brown in drippings, about 3 minutes. Add sugar,
vinegar, 1/3 cup water, salt and pepper. In small bowl, dissolve cornstarch in remaining 1/3 cup water. Add to onion mixture and cook, stirring, until clear, thickened and bubbly, about 3 minutes. Cook and stir 2 minutes more. Pour hot mixture over sliced cooked potatoes. Add crumbled bacon and, if needed, more salt and pepper to taste. Garnish with chopped parsley.
GRILLED TRI TIP
1 (1 1/2-pound) beef loin tri-tip roast
2 tablespoons soy sauce
2 tablespoons olive oil
1/4 cup Worcestershire sauce
1/4 cup oyster sauce
1/4 cup red wine vinegar
Trim visible fat from roast and pierce all over with meat fork. Place in plastic zipper bag along with remaining ingredients. Refrigerate 2 days. Remove meat from marinade and discard marinade. Grill over medium-hot coals about 18 minutes per side, or until done to your liking. (Internal temperature of 145 degrees for medium rare; 160 degrees for medium.) Remove from heat. Let stand 5 to 10 minutes. Slice thinly on diagonal. Serve with drippings.
1 large rip avocado, preferably Hass
2/3 C low-fat cottage cheese
1 green onion, finely chopped
2 cloves garlic, minced or pressed
2 T fresh lemon or lime juice
1 tsp. minced jalapeno (to taste)
salt and black pepper to taste
Makes about 1 1/2 Cups
Slice avocado in half, lengthwise and remove the pit. Remove flesh from peel and place in food processor with remaining ingredients. Puree until smooth. Keep in mind that the flavors, especially the heat of the jalapenos, will intensify the longer the guacamole sits, so season accordingly. You can always add more later.
HALIBUT IN LEMON GINGER MARINADE
1 tablespoon finely minced lemon zest
1/3 cup freshly squeezed lemon juice
1/4 cup white wine
3 tablespoons canola oil
2 tablespoons low-sodium soy sauce
1 tablespoon oyster sauce
1/4 teaspoon Asian chile sauce or 1/2 teaspoon red pepper flakes
1/4 cup minced green onions
1 tablespoon very finely minced ginger
2 pounds fresh halibut steaks, 1-inch thick
In a small bowl, combine all marinade ingredients. (Can be made and refrigerated up to 8 hours in advance.) Pour marinade over halibut, and turn halibut to coat evenly. Marinate between 10 and 30 minutes.
To grill: Preheat grill to medium heat (350 degrees). Place halibut in center of grill, cover and grill, brushing with remaining marinade periodically until halibut begins to flake when prodded with a knife and fork, about 4 minutes each side.
To broil: Place halibut on broiler pan 4 inches from broiler heat, and broil, brushing once with marinade, until halibut begins to flake when prodded with a fork, about 4 minutes on each side. If halibut begins to brown too much, remove from broiler and continue to bake in a 500-degree oven. Transfer halibut to a heated serving platter or 4 heated dinner plates and serve immediately. Serve with Chappellet Old Vine Cuvee or Pine Ridge Chenin Blanc.
INSIDE OUT RAVIOLI
1 pound Ground Beef, extra lean
1 medium Onion -- chopped
3 cloves Garlic -- minced
16 ounces Tomato Sauce
6 ounces Tomato Paste
1 tablespoon Parsley -- dried
1/2 teaspoon Oregano
1/2 teaspoon Salt
1/2 teaspoon Black Pepper -- freshly ground
6 ounces Rigatoni -- pasta, uncooked
10 ounces Spinach, frozen -- chopped
1 cup Cheddar Cheese -- shredded
1/2 cup Bread Crumbs -- soft
2 medium Eggs -- beaten
1/4 cup Parmesan Cheese -- grated
Brown ground beef, garlic and onion in a large skillet. Drain any excess fat, and add tomato sauce and tomato paste, parsley, oregano, salt and pepper. Simmer for 10 minutes. Cook pasta according to package directions until just softened but not quite done. Drain and rinse with cold water. Put back into pan in which it was cooked. Add cooked spinach, cheddar cheese, bread crumbs, eggs and Parmesan cheese. Spread mixture in a 9 x 13-inch greased baking dish. Top with meat mixture. Sprinkle more grated Parmesan cheese on top. Bake at 350 degrees F for 30 minutes. Note: For freezing, undercook pasta to prevent it from becoming soggy. Freeze cooled casserole for up to 6 months, securely wrapped and labeled. To cook, thaw overnight in fridge and bake for 30 minutes at 350 degrees F.
JOE BURGERS ON THE GRILL
* Ground beef - no more than 85% lean (you want a little fat in there or they will turn into hockey pucks on the grill).
* 1 small egg per pound of ground beef (less is more with this ingredient. You don't want to end up with scrambled eggs).
* Salt to taste.
* Black pepper to taste.
* Chopped, dried red pepper (powdered cayenne pepper is an excellent substitute).
* A big, fat, juicy vidalia onion.
* Beer (no lite beer and nothing stout).
* Sliced American cheese.
Place your ground beef, eggs, salt, black pepper and red pepper in a mixing bowl. You can be frugal with the salt and black pepper but go ahead and be generous with the red
pepper. You only live once, right? Mix thoroughly.
Make as many hand-sized balls as you have meat for. I like to make about three per pound. Then flatten into patties. Cut your onion into slices about a quarter inch thick. You don't want them too thick because you're going to grill them. Place a slice of onion on the grill and put a hamburger patty right on top of it. Let it grill on the onion side a little longer because the onion will absorb a lot of heat and the hamburger will take longer to cook. Flip (Carefully! You don't want to lose that onion. I recommend a thin metal spatula.) and cook on the meat side. At this point I like to dribble a little beer over the onion to let the flavor soak into the burger. When they are just about ready to come off the grill melt a piece of cheese over the onion. This helps to keep the onion from sliding off the burger. Serve them on sections of French bread split down the middle. These burgers are too big and juicy for flimsy little hamburger buns. Yield: Plenty
1 box elbow macaroni
1 thick slice green pepper, chopped
1 thick slice red pepper, chopped
1 thick slice yellow pepper, chopped
1 thick slice orange pepper, chopped
3 spring onions, chopped
1/2 cup REAL Kraft mayonnaise -- more if mixture looks dry
2 Tblsp of Hidden Valley Ranch Dressing (my secret ingredient)
1 Tsp of Celery Salt
1 Tsp of Garlic powder
1 Tblsp of Parsley flakes
salt & pepper to taste
1/2 cup shredded sharp cheddar cheese
1/3 cucumber chopped
1/3 cup shredded carrot
4 large radishes, shredded
1 celery stick chopped
Cook macaroni as directed on package and rinse with cold water until cooled, then drain. Combine all ingredients is a very large bowl.Decorate the top like a pinwheel with spears of the red, green, yellow, and orange pepper with a cherry tomato at the spokes and/or in between the spokes, chill and serve.
Marion's comments: I make Macaroni Salad all the time and make it into a almost real meal -- I get the five veggie a day requirement just eating my creation -- I bring it to gatherings and meetings and I always come home with an empty bowl -- it is colorful -- it is refreshing -- and it is good any time ! ! !
1 1/2 pound Ground meat (not cheap stuff)
1 can Campbell's Onion Soup (do not dilute)
3/4 cup crushed corn flakes
Mix together well in bowl. Form into 12 meatballs and bake in muffin pan, ungreased, for 20 minutes at 400 degrees. Remove from oven and scoop out and put in bowl. These are also excellent with spaghetti sauce. If you need to keep them warm, use another can of Onion soup heated and poured over the meatballs. Kids like these because they cannot see peppers or onions or etc. They are also good with gravy.
MEXICAN MAC and CHEESE
1 lb. wagon wheel or other "substantial" pasta, cooked al dente
2 cans Nacho Cheddar Soup
1-2 cans diced green chilies, undrained (we like it spicy and use 2)
1 lb. hamburger, browned and well-drained (I dump in a colander & rinse with
1 large or 2 medium onions, sliced into 1" wedges and cooked until
transparent in 1 Tbs. of hamburger drippings
Spray a large casserole dish with cooking spray. Mix all ingredients in the casserole dish, adding milk to thin soup as necessary. Cook, covered, for 45-60 minutes (shallow casseroles need less time). I serve with a tossed salad & broccoli. Serves 4
MONSTER COOKIES divided in two for your convenience
2 c butter 1 c
2 c sugar 1 c
2 c packed brown sugar 1 c
4 eggs 2 eggs
4 t vanilla 2 t
3 c flour 1 1/2 c
2 t baking powder 1 t
1 t baking soda 1/2 t
4 c quick oats 2 c
4 c rice crispies 2 c
2 c flaked coconut 1 c
2 c semisweet chocolate chips 1 c
2 c coarsely chopped walnuts 1 c
In a large mixing bowl, cream the butter and add eggs, one at a time, Beating well after each addition. Beat in vanilla. Combine flour, baking Powder and baking soda; gradually add to the mixture. Transfer to a larger Bowl if necessary. Stir in the remaining ingredients. Drop by heaping Tablespoonfuls, 3 inches apart, onto lightly greased baking sheets. Bake at 350 degrees F. for 10-12 minutes or until golden brown. Remove to wire racks to cool. 4 or 8 dz cookies.
Note: last time I made them, I added another egg and 1/2 c peanut butter, and
extra rice crispies. It doesn't seem to matter what other stuff one throws into it.
OREO ICE CREAM CAKE
1 rectangular-shaped half-gallon carton of cookies-and-cream ice cream
30 Oreo cookies
1/3 cup unsalted butter or margarine, melted
2/3 cup chocolate syrup, optional
Thaw ice cream in unopened container until it starts to soften, about 15 minutes. Spray 9-inch pie plate or 8-inch square pan with non-stick spray. Process cookies in food processor until fine crumbs are formed, or place in heavy plastic bag and crush with rolling pin. Mix crumbs with melted butter and press into bottom and up sides of prepared pan. Unfold ice cream package and cut ice cream vertically into thirds. Lift slices with wide spatula, one at a time, and place side by side on top of crumbs. Press down gently with back of spatula to even out. Cover pan with plastic wrap and freeze until firm, about 6 hours. Drizzle pieces with chocolate syrup if desired.
Grilling meat is all the rage these days -- just check out the food magazines. What often is overlooked, however, is how to grill food safely.
The most common mistake is grilling a piece of meat, then dunking it back into cold marinade before it's served, said Renee Harris, a registered dietitian and nutrition educator for Emanuel Medical Center in Turlock. Used marinades harbor raw meat juices, which can contaminate cooked food.
Also, cold marinades can halt the cooking process, which can continue after meat is removed from the grill.
It's also important to cook meats to their proper internal temperatures to destroy any bacteria. For hamburgers, that's 160 degrees. For chicken, that's 170 degrees for white meat, 180 degrees for dark meat.
Harris recommends using a meat thermometer. One new type on the market works as a fork, as well as a thermometer. Just insert the prongs into the meat when you set it on the grill; when you turn the meat, a display on the handle shows the temperature reading.
Another tip from Harris: Don't combine meat and vegetables on the same skewer. If the meat isn't thoroughly cooked, juices could drip onto vegetables, doubling the chance of contamination.
OVERNIGHT LAYERED SALAD
Serves 8 to 10 hearty eaters
1/2 lb. Bacon
1 medium-sized head Iceberg Lettuce
1/2 cup sliced Spring Onions
1 cup thinly sliced Celery
1 (8-oz.) can sliced Water Chestnuts
1 (10-oz.) pkg. frozen Peas
2 cups Mayonnaise
1 clove Garlic
2 tsp. Sugar
1 tsp. seasoned Salt
1/2 cup grated Parmesan Cheese
24 Cherry Tomatoes
Cook bacon until crisp; drain, allow to cool, and crumble or chop. Set aside. From cold-water start, bring eggs just to the boil; set aside off the heat for 20 minutes to "hard cook." When cool, remove shells; chop and refrigerate.
Shred the lettuce, and spread over the bottom of a wide, straight-sided glass bowl.
Slice onions in small pieces, and sprinkle over lettuce. Drain water chestnuts (making sure they're sliced into bite-sized pieces); reserve a few pieces, and sprinkle the rest over the onions.
Open the package of still-frozen green peas; arrange in an even layer over the rest of the greens. Measure mayonnaise into a medium- to large-sized mixing bowl. Press clove of garlic into mayo; add sugar, salt, and cheese. Mix gently and carefully spread
over peas. Just before serving, halve the cherry tomatoes and arrange around the edges of the salad bowl. Make smaller concentric circles with the eggs, bacon, and reserved water chestnuts. Serve with a large spoon, or perhaps both a spoon and a fork, so everyone can scoop out some of all the layers.
PARTY CHEESE BAKE
Makes 40 (2-inch) squares
1 cup Butter
1/2 tsp. Curry Powder
Saltine Crackers (for 4 cups crushed)
2 cups Sweet Onion
Dash or two of Salt
1 1/2 cups grated Cheddar Cheese
3 cups Milk
1 tsp. Salt
Dash Red Pepper
Melt butter; stir in curry powder. Crush saltines, and toss with curried butter to coat evenly. Reserving 1 cup of the crumb mixture, spread the rest over the bottom of an 11-inch by 16-inch pan. Chop the onion in a medium dice and toss with a little salt. Add to pan, making an even layer over the crumbs. Cover that with a layer of cheddar.
Scald milk. Lightly beat eggs with salt and pepper. Stir in a little of the hot milk, then combine with the rest of the milk and pour all the liquid over the layers in the pan.
Sprinkle the reserved cracker crumbs over all, top with a light layer of Parmesan, and finish with a dusting of paprika. Bake at 375-F degrees for 25 minutes. When done, cut into squares and serve warm with parsley garnish.
PEANUT BUTTER CHEWS
Makes one 8-inch square pan
1/2 cup white sugar
1/4 cup brown sugar
1/4 cup peanut butter
1/4 teaspoon vanilla
2 tablespoons plus 1 teaspoon butter
1/2 cup sifted flour
1/4 teaspoon salt
3/4 cup rolled oats
1/2 teaspoon baking powder
Preheat oven to 375 degrees. Cream together sugars, peanut butter, egg, vanilla and butter. In separate bowl, mix flour, salt, oats and baking powder, then add all at once to creamed mixture.
Grease and flour an 8-inch square pan. Press mixture into pan with fingers, making it level. Bake about 15 minutes or until golden brown. Chews will be quite soft when removed from oven but will firm up as they cool. Sprinkle with powdered sugar and cut into squares while still warm.
PEPPER-COT MARINATED CHICKEN
6 boneless, skinless chicken breasts
3/4 cup Fontana Farms Pepper Cot sauce
3/4 cup unsweetened pineapple juice
1/2 cup soy sauce
1 1/2 teaspoon garlic powder
salt and pepper to taste
3 fresh apricots
Rinse chicken. Place in heavy Ziploc bag. Combine all other ingredients except apricots in a bowl and mix well. Reserve half the marinade for basting. Pour the remainder over bagged chicken. Close bag and turn to coat. Marinade one to two hours in the refrigerator, turning bag occasionally.
* Grilling directions for gas grill:
Preheat grill with all burners on high for five minutes. Turn off half the burners.
Remove chicken from bag and place on unlit portion of grill. Cover barbecue and cook chicken for 45 to 60 minutes, basting with reserved marinade every 15 minutes.
Grill chicken until tender and no longer pink. Remove chicken from grill and place on warmed platter. Drizzle Pepper Cot sauce over cooked chicken and garnish with apricots.
* Directions for charcoal grill:
Arrange an equal number of charcoal briquettes on each side of the grill. Allow plenty of space in the grill's center for chicken. Ignite briquettes and heat until covered with gray ash before starting to cook. Place chicken in center of grill (briquettes should not be under the chicken but on each side of chicken). Cover barbecue and cook chicken for 45 to 60 minutes basting with reserved marinade every 15 minutes. Grill chicken until tender and no longer pink. Remove chicken from grill and place on warmed platter.
Drizzle Pepper Cot sauce over cooked chicken. Garnish with apricots.
1/2 cup butter or margarine -- softened
1/2 cup sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
8 oz (can) crushed pineapple -- undrained
1 teaspoon vanilla extract
Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with pineapple, mixing well. Stir in vanilla extract. Spoon batter into a greased and floured 9- x 5- x 3-inch loaf pan. Bake at 350 degrees F. for 55 minutes to 1 hour or until a wooden pick inserted in center comes out clean. Cool loaf in pan 10 minutes; remove from pan and cool completely on a wire rack. Yield: 12 servings
QUICK PORK STEW
with golden mashed potatoes
1 1/2 to 2 pounds Yukon gold potatoes, as large as possible
1 1/2 tablespoons canola or olive oil
2 pork tenderloins, 1 1/2 to 2 pounds total
Freshly ground black pepper
8 ounces mushrooms
2 cloves garlic
1 medium onion, about 8 ounces
1 tablespoon fresh rosemary leaves or 1 1/2 teaspoons dried
1 tablespoon flour
3/4 cup fat-free, reduced-sodium chicken stock
2 tablespoons dark soy sauce
1/2 cup low-fat sour cream
1 tablespoon butter
Peel potatoes and slice lengthwise. Then cut crosswise into thin slices. Put potatoes into large saucepan with 1 teaspoon salt and hot tap water to barely cover. Cover pot and cook until just tender, about 10 minutes. Meanwhile, put oil in 12-inch saute pan or Dutch oven over medium heat. Cut tenderloins crosswise into 3/4-inch-thick slices at the widest part. Increase thickness to 1 inch toward narrower end. Season with salt and pepper, add to pan, and increase heat to high. With food processor slicing attachment, slice mushrooms in 2 or 3 batches. Set aside. Turn pork over to brown other side.
Refit food processor with chopping blade. Peel garlic. With processor running, drop garlic down chute. Peel and quarter onion. Stop motor of processor, add onion and pulse until chopped. Scrape onion and garlic into pan with pork. Add mushrooms and stir well. Chop rosemary if using fresh. Sprinkle pork mixture with 2 teaspoons fresh rosemary or 1 teaspoon dried (crush dry with fingers) and flour. Stir well. Add chicken stock and soy sauce. Stir well, cover and bring to boil. Uncover and cook for about 3 minutes or until pork is just tender. (Do not overcook.) Season with salt and pepper to taste and add remaining rosemary, if desired. Meanwhile, warm sour cream in microwave at half power for 30 seconds. As soon as potatoes are tender, drain and put into food processor with sour cream, butter and salt and pepper to taste. Pulse just until combined but not completely smooth. (Do not over-process.) Serve with the pork.
REALLY BIG PARTY SANDWICH
Serves 4 to 6
1/2 cup (1 stick) Butter or Margarine
3 oz. Cream Cheese
1 tsp. grated Onion
1 bud (or less) Garlic, pressed
1 cup shredded sharp Cheddar Cheese
1 round loaf Bread (either French or rye)
1/4 pound thinly sliced Ham
1/4 pound Bologna
1/4 pound Salami
1/2 pound Swiss Cheese (sliced)
2-3 Eggs, hard-cooked and sliced
1/2 cup Pickle Relish
4-6 Banana Peppers
This is also a meal that can be put together - almost "on the fly" - after a quick stop at the deli. To begin, allow the butter to soften, and cream it with the cream cheese, grated onion, pressed garlic, and shredded cheese.
With a sharp knife, cut the top and bottom crusts off the bread, then slice through horizontally to produce 4 or 6 sandwich rounds. Divide the butter-cheese mixture evenly between the bread slices, spreading the top of each all the way to the edge.
Now have a little fun: Arrange the sandwich meats, cheese, and sliced egg in wedges or concentric circles (pizza-style) over the bread slices. Mound a bit of pickle relish in the center. Cut into wedges, reassemble each on a plate, and cover closely with plastic wrap. Refrigerate until time to serve. Make radish roses and cut tomatoes into wedges; offer radishes, tomatoes, peppers, and olives to accompany the Really Big Party Sandwich.
SANTA MARIA STYLE BEEF GRILL
1 large boneless sirloin steak or tri-tip roast (about 3 pounds)
1 teaspoon EACH salt and garlic salt
1/2 teaspoon freshly ground pepper
Trim meat of excess fat and any tough membranes or stringy tendons. If using tri-tip roast, butterfly it (cut roast across the grain almost through, then open like a book). Overall thickness should be 2 1/2 to 3 inches. Mix salt, garlic salt and pepper; rub generously into meat. Cover meat and place in the refrigerator overnight. About 1 1/2 hours before serving time, build charcoal fire; when most of charcoal is burning, add chips or small chunks of oak to flavor fire. Sear meat over hottest part of fire, then move it to slightly cooler part of grill and cook, uncovered, until done. (Internal temperature of 145 degrees for medium rare; 160 degrees for medium.) Carve thin slices of meat and serve with juices.
3 tablespoons paprika
2 teaspoons finely crushed oregano
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Place all ingredients in a small bowl. Toss gently with a spoon until well blended. OR place all the ingredients in a jar with a tight-fitting lid and shake until well blended. Store in an airtight container in a cooldark, dry place for up to six months. Makes about 4 tablespoons. Use in place of packaged chili seasoning mixes.
LEMON HERB SEASONING
4-1/2 tablespoon dried basil
4 tablespoons dried oregano
1-1/2 tablespoons finely ground black pepper
1-1/2 tablespoons dried onion flakes
1-1/2 tablespoons whole celery seed
1 tablespoon powdered basil
1/2 teaspoon garlic powder
1/2 teaspoon grated lemon rind
Place all ingredients in a small bowl. Toss gently with a spoon until well blended. OR place all the ingredients in a jar with a tight-fitting lid and shake until well blended. Store in an airtight container in a cool dark, dry place for up to six months. Makes about 3/4 cup. This blend is good on fish, poultry and salads.
1/2 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon dried savory
1 teaspoon mace
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
1 teaspoon powdered sage
Place all ingredients in a small bowl. Toss gently with a spoon until well blended. OR place all the ingredients in a jar with a tight-fitting lid and shake until well blended. Store in an airtight container in a cool dark, dry place for up to six months. Makes about 1/3 cup. This blend is an all-purpose replacement for the salt shaker. It is good on casseroles, stews, fresh vegetables and meats.
SALAD HERB BLEND
1/4 cup dried parsley
1/4 cup dried marjoram
2-1/2 tablespoons dried basil
1-1/2 tablespoons sesame seeds
1-1/2 tablespoons crushed red pepper flakes
1-1/2 tablespoons powdered rosemary
1-1/4 tablespoons powdered celery seed
2-1/2 tablespoons dried savory
2-1/2 teaspoons powdered sage
2-1/4 teaspoons dried thyme
2 teaspoons granulated onion
2 teaspoons diced dill week
1-1/4 teaspoons fine ground black pepper
3/4 teaspoon garlic powder
Place all ingredients in a small bowl. Toss gently with a spoon until well blended. OR place all the ingredients in a jar with a tight-fitting lid and shake until well blended. Store in an airtight container in a cool dark, dry place for up to six months. Makes about 1 cup. This blend is good on vegetable salads or use it as a seasoning for vinaigrette.
(this recipe was contributed by an English girl. I have not edited it because it is
1 LB ground beef ( which we call hamburger)
Frozen or fresh peas, carrots or whatever veggies you have on hand and like.
If using fresh veggies precook them until they are barely tender..
1 large onion cut & coarsely chopped if you wish. (I just put it in chunks
as we love onions at my place.)
2 pkgs oxo beef powder or 1 tin beef or consomme soup
salt, pepper and garlic to taste..I use garlic powder as I rarely have
garlic cloves around..
first boil about 4 large potatoes..cook until done..drain, mash & set aside..( because of the gravy you will not need to put anything into the potatoes when you mash them or you will get potato soup)
in the meantime brown the hamburger; drain off all the fat; add the onions, about 1 c water or soup and a bit of water, spices. cook for awhile to blend the flavours; thicken if necessary..put in the bottom of a casserole dish or a corningware dish..4 quart size..It would be wise to spray with oil first..I prefer a casserole dish as it spreads the potatoes out more but if you like thick potatoes use a smaller dish..
add the veggies and the beef powder..Taste and adjust with the spices you like; add the mashed potatoes on top and you can either put dollops of butter on the top of the potatoes or add grated cheese..I especially love the taco-nacho blend we get here as it's a bit spicy and gives a real great taste to the pie.. bake in 350° oven until top is golden brown.... you can double this recipe according to family size..
SHRIMP SCAMPI WITH PASTA
1 pound pasta
2 cups chicken broth
2 tablespoons garlic
2 tablespoons chopped shallots
4 tablespoons chopped parsley
1 pound peeled, deveined shrimp
freshly ground pepper
Cook pasta according to package directions. Combine broth, garlic, shallots, parsley and pepper in a saucepan. Bring to a boil and simmer 3 minutes. Add shrimp to broth. Simmer 5 minutes or until shrimp turns pink. Pour mixture over drained, warmed pasta. Serve immediately. Makes 4 servings.
SLOW COOKED CHICKEN A LA KING
10-3/4 ounces (can) condensed cream of chicken soup -- undiluted
3 tablespoons all-purpose flour
1/4 teaspoon ground black pepper
Dash cayenne pepper
1 pound chicken breast, no skin, no bone -- cubed
1 rib celery -- chopped
1/2 cup chopped green bell pepper
1/4 cup chopped onion
10 ounces frozen peas -- thawed
2 tablespoons diced pimientos -- drained
Hot cooked rice
In a slow cooker, combine soup, flour, black pepper, and cayenne until smooth. Stir in chicken, celery, green pepper, and onion. Cover and cook on low for 7 to 8 hours or until meat juices run clear. Stir in peas and pimientos. Cook 30 minutes longer or until heated through. Serve over rice. Yield: 6 servings.
STRAWBERRY BBQ SAUCE
3-1/2 cups sugar
1-1/4 pounds strawberries -- capped and sliced
6 tablespoons balsamic vinegar
6 tablespoons water
2 teaspoons cracked black pepper
3/4 cup ketchup
4 tablespoons Dijon mustard
1 teaspoon hot sauce -- or more to taste
Mix sugar, strawberries, vinegar, water, and black pepper in a saucepan. Bring to a boil over medium heat. Continue to cook at a slow boil for about 45 minutes or until thick. Remove from heat. Add ketchup, mustard, and hot sauce; mix really well. Yield 3 to 4 cups (about 20 servings).
SWEET CHERRY JAM
3 pounds fully ripe dark sweet cherries
1 1-3/4 ounce package regular powdered fruit pectin
1 teaspoon finely shredded lemon peel
1/4 cup lemon juice
5 cups sugar
Sort, wash, stem, pit, and chop cherries. Measure 4 cups chopped cherries.
In a 6- or 8-quart Dutch oven or kettle combine cherries, pectin, lemon peel, and lemon juice. Bring to boiling over high heat, stirring constantly. Stir in sugar. Bring to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon. Immediately ladle jam into hot, sterilized half-pint canning
jars*, leaving 1/4-inch headspace. Wipe jar rims and adjust lids. Process jars in boiling-water canner* for 5 minutes (start timing when water begins to boil). Remove jars from canner; cool on racks. Makes 6 half-pints (84 one-tablespoon servings).
THE BEST SPAGHETTI AND CHEESE ON EARTH
Bear in mind that with recipes in general and this one in particular it is important to mix the ingredients in the order called for. Cooking is just chemistry and some things act as catalysts or inhibitors. Also like chemistry it is better to use the exact materials the first time you build and save the experiments for the future.
A stove with an oven
A large baking dish. Pyrex preferred
A large stewer
A small stewer
A glass or metal mixing bowl
a measuring cup
various cutlery and containers
a tablespoon of salt in two quarts water
1/2 pound of mueller's thin spaghetti
1/4 cup (1/2 stick) of butter
1/2 pound (12 slices) of sliced american cheese
1 teaspoon of salt
1/8 teaspoon of pepper
3 cups of milk
set the oven to 350 degrees. Put the water on to boil. Put the butter in the large baking dish and put in oven to melt. When the water comes to a heavy boil, add the spaghetti slowly while stirring and reduce heat enough to keep it from boiling over. You will
have to adjust the heat several times. Let boil for about three times as long as the spaghetti package says. Check on the butter from time to time; take it out of the oven when about 2/3 of it has melted and stir it all together. Heat the milk until it smokes but do not boil; take off the fire and let cool slightly. Peel the plastic off the cheese slices.
Beat the eggs in a cup. Mix in the teaspoon of salt and the pepper. Drain the spaghetti and put it in the mixing bowl. Pour most of the melted butter in with it and stir until the spaghetti picks up nearly all the butter. Put about a third of the buttered spaghetti into the baking dish and spread it out in a thin layer. Cover the layer with slices of cheese. Put on another layer of spaghetti. Cover the layer with slices of cheese. Spread the rest
of the spaghetti on top of the cheese. Stir the eggs into the milk and pour the mixture over the spaghetti and cheese. Put in the oven for 50 minutes. It is normal for the corners to be almost burned when done.
Let cool for half an hour before cutting into squares. This spaghetti and cheese is good hot or cold and is also good reheated. To reheat in the microwave: cover with a paper towel and give it three 30-second turns with five minutes between times.
TRIPLE BERRY REFRESHER
1 1/2 cups evaporated milk
1 8-ounce container berry-flavored lowfat yogurt
1/2 cup fresh blueberries
1/2 cup fresh raspberries
1/2 cup fresh strawberry halves or blackberries
2 to 3 tablespoons honey
Combine evaporated milk, yogurt, berries and honey in a blender container and cover. Blend until smooth. Strain to remove seeds. Serve over ice. Note: You can use skimmed evaporated milk in place of the regular evaporated milk. Slightly thawed frozen unsweetened or lightly sweetened berries may be substituted for the fresh berries.
1 can tuna in spring water, drained
1 Tbsp. sweet pickle relish OR chopped sweet pickle
1 tsp. dried, minced onion
1 Tbsp. low-fat mayonnaise
2 slices bread
2 slices American cheese (regular or reduced fat, but not fat-free)
In a small bowl combine tuna, relish, onion, mayo, and a generous dash of black pepper. Spread half the mixture onto each bread slice and bake on cookie sheet at 375 degrees for about 10-15 minutes, or until tuna mixture is warm. Top each with a slice of cheese and return to oven for about 5 minutes or until cheese melts. Serve piping hot.
VEGETABLE PARTY TRAY
1-1/2 pounds asparagus spears or 1 pound green beans
2 small heads cauliflower, broken into florets (about 6 cups)
1/2 cup white wine vinegar
1/3 cup Dijon-style mustard
2 tablespoons sugar
2/3 cup olive oil or salad oil
Cherry tomatoes, halved
Pitted ripe olives
Lemon slices, halved (optional)
Fresh thyme sprig (optional)
Place a steamer basket in a saucepan. Add water to just below the bottom of the steamer basket. Bring to boiling. Add asparagus or green beans. Steam, covered, till crisp-tender (4 to 6 minutes for asparagus; 18 to 22 minutes for green beans). Remove asparagus or green beans from steamer basket. Chill till serving time. Add water to just below the bottom of the steamer basket, if necessary. Return to boiling. Add cauliflower. Steam, covered, for 8 to 12 minutes or till crisp-tender. Remove cauliflower from steamer basket. Chill until serving time.
For dressing, in a blender container or food processor bowl combine vinegar, mustard, and sugar. Cover and blend or process for 5 seconds. With blender running slowly, add oil in a thin, steady stream through the opening in the lid. Season to taste with salt and pepper. Cover and chill till serving time. To serve, arrange asparagus or green beans on one side of a large platter. Line remaining half of the platter with lettuce. Arrange cauliflower on top of the lettuce. Add several cherry tomatoes and ripe olives. Pass the dressing. Garnish with the lemon slices and the thyme sprig.
Make-Ahead Tip: Up to 24 hours ahead, make the dressing; cover and chill. Steam the asparagus or green beans and cauliflower. Arrange on the platter. Cover and chill. Just before serving, add cherry tomatoes and olives. Drizzle with dressing.
VEGETABLE PASTA SALAD
1 C broccoli, chopped fine
1 C carrot, thinly sliced
1/2 C green pepper, chopped fine
1/4 C onion, chopped very fine
1/2 C peas
1/3 C green olives w/ pimento, chopped fine
Small box macaroni or other pasta, cooked (still warm)
(Canned tuna -- optional)
2/3+ C mayonnaise, to taste
1/2 t marjoram leaves
1/2 t thyme leaves
1 t rosemary leaves, crushed
Salt & pepper to taste
Chop veggies as the water is heating for the pasta. Cook the pasta al dente, then drain. Mix all together promptly, so the heat will allow the flavors to come out and mix well. Chill before serving. I don't usually use tuna in it, and never miss it, the salad is so flavorful. The green olives may seem an odd addition, but really make the dish!
VIDALIA SWEET ONION CHICKEN BREAST CASSEROLE
1 large chicken breast, split and boned
2 tablespoons Vegetable oil
2 medium-sized potatoes, peeled and sliced
2 medium-sized Vidalia (sweet) onions, peeled and sliced
1 can (10 3/4-oz) cream of mushroom soup, undiluted
Brown breast in oil and drain on paper towel. Oil a 1 1/2-quart casserole. Layer potatoes on bottom; follow with a layer of onions and top with a layer of mushroom soup. Gently, place chicken breast over soup and sprinkle with paprika. Cover tightly and bake at 350 degrees F for one hour.
WINE AND CHEESE BREAD
1 c Plus 2 tb all-purpose flour
1/2 ts Baking powder
1/4 ts Cream of tartar
1/2 ts Salt
1/8 ts Baking soda
1/4 c Instant nonfat dry milk
1/3 c Vegetable shortening
1 tb Sugar
1 tb Minced onion
1 Egg, beaten
1/4 c Milk
1/4 c White wine
1/2 ts Dried oregano
1/4 c Freshly grated Parmesan
Sift together flour, baking powder, cream of tartar, salt, soda and dry milk. Cut in shortening until the mixture resembles coarse meal. Add sugar, minced onion, egg, milk, wine and oregano. Mix thoroughly. Spread mixture in greased 8 or 9-inch round pan and sprinkle with cheese. Bake at 425 degrees for 15-20 minutes or until a wooden pick inserted in center comes out clean. Yield: 8 Servings
ZUCCHINI RAISIN COOKIES
1/2 cup Vegetable Shortening
1 cup Sugar
1 Egg -- (or egg substitute)
1 cup Zucchini -- shredded & peeled
2 cups Flour
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1/2 teaspoon Baking Powder
1/2 teaspoon Salt
1/2 teaspoon Nutmeg
1/4 teaspoon Cloves
1 cup Raisins
In a large mixing bowl, cream shortening and sugar. Add egg (or substitute) and beat well. Stir in zucchini and set aside. Combine flour, baking soda and cinnamon in another bowl. Add baking powder, salt, nutmeg and cloves. Add dry ingredients to wet ingredients and stir until well mixed. Stir in raisins and drop by rounded teaspoonfuls 2 inches apart on a greased cookie sheet. Bake at 375 degrees F for 12-15 minutes or until golden brown. Cool on pans for 2 minutes before removing to wire cooling racks. Cookies will be cake like, soft and chewy.
SHALOM FROM SPIKE & JAMIE
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