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

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Recipes from Spike & Jamie

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Contents Disk 41

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).

DIP 15

Serves 8

3/4 cup Sugar
1/2 cup Water 
1 cup Blueberries
1 1/2 Tbsp. Cornstarch 
1 1/2 Tbsp. Water
1 Tbsp. Lemon Juice
1/2 tsp. Vanilla
2 cups whole Strawberries
1/2 gallon Vanilla Ice Cream or Yogurt

Combine sugar with 1/2 cup water, and heat in small pan until the sugar is dissolved and the simple syrup thus formed comes to the boil. 

Add blueberries, bring back to the boil, and simmer for a couple of minutes. Meanwhile, make a paste of the cornstarch and equal amount of water. 

With a slotted spoon, remove the berries and set aside for the moment. Stir the corn-starch-and-water paste into the hot syrup and boil it, stirring, until it clears and thickens. 

Off the heat, stir in the lemon juice and vanilla. When the sauce has cooled a bit, stir in the blueberries again. Chill. Before serving, clean and hull the strawberries, and cut 
any large ones into bite-sized pieces. Gently fold into the blueberry sauce, and chill again until time to pour over the vanilla ice cream or yogurt.

Makes 35 

2 packages Dry Yeast 
Warm Water 
1 Tbsp. Sugar 
4 cups Flour 
8 tsp. (2 Tbsp. + 2 tsp.) Baking Powder 
1/2 tsp. Salt 
2 T. Sugar 
6 Tbsp. (3/8 cup) melted Shortening or Oil 

Combine yeast, 1/2 cup warm water, and the tablespoonful of sugar; let stand 5 minutes. Meanwhile, sift flour, baking powder, and salt into a large bowl. 

Combine 1 cup warm water with the two tablespoonfuls of sugar and the melted shortening or oil. Combine wet ingredients with flour mixture to form a soft dough. 

Turn onto floured board; knead until smooth. Roll out biscuit dough fairly thin, and cut into about 35 rounds. Grease tops of all biscuits. Make short stacks of two biscuits each, one on top of the other. Place in a greased pan; let rise until double. Bake in hot oven (425-F degrees) 15-20 minutes, or until nicely browned. 


1 medium onion, finely chopped (1/2 cup) 
1 tablespoon cooking oil 
1 cup catsup 
1/2 cup water 
1/4 cup vinegar 
2 to 3 tablespoons brown sugar 
2 tablespoons Worcestershire sauce 
2 dashes bottled hot pepper sauce 
1 2-1/2- to 3- pound broiler-fryer chicken, quartered 

For sauce, in a saucepan cook onion in hot oil until onion is tender. Stir in catsup, water, vinegar, brown sugar, Worcestershire sauce, and bottled hot pepper sauce. Bring to 
boiling; reduce heat. Simmer, uncovered, about 15 minutes or to desired consistency.

Meanwhile, break wing, hip, and drumstick joints so chicken pieces lie flat. Twist wing tips under back. Grill chicken, skin side down, on an uncovered grill directly over medium coals for 20 minutes. Turn chicken; grill for 15 to 20 minutes more or until chicken is tender and no longer pink. (Or, place chicken on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 28 to 32 minutes, turning once.) Brush with sauce during the last 10 minutes of grilling or broiling. Heat remaining sauce 
until bubbly; pass with chicken. Makes 4 to 6 servings.

Make-ahead tip: Prepare sauce up to 48 hours ahead. Cover and chill.


2 1/2 pounds small boiling potatoes
3 tablespoons cider vinegar, or to taste
5 hard-boiled large eggs
1/8 cup mayonnaise
2 tablespoons Dijon mustard
1/2 cup chopped sweet onion
3 large celery ribs

Boil potatoes. In a large saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until just tender, about 15 to 30 minutes, depending on size of
potatoes. In a colander drain potatoes and cool to warm. With a sharp knife peel warm potatoes and cut into 1/3-inch-thick slices. In a bowl immediately toss potatoes
with vinegar. In a bowl mash yolks and stir in mayonnaise, mustard, and onion. Chop whites and celery and gently toss together with potatoes, mayonnaise mixture, and salt and pepper to taste. Serve potato salad chilled or at room temperature. 6 servings


8 of your favorite brand tea bags
1 cup sugar
1 gallon water
1 small can concentrated lemonade

Place tea bags in a pan. Add only enough water to cover bags, bring to a boil. Drain tea bags and add sugar. Add to 1 gallon water - stir in lemonade and chill. If you want tea stronger, let tea bags stand for a time in the refrigerator.


4 pounds Pork Spareribs
1 cup Catsup
1/4 cup Worcestershire sauce
1 1/2 cups Cherry Cola -- can use diet
1/2 cup Vinegar -- divided
2 teaspoons Paprika
2 teaspoons Chili Powder
1 medium Onion -- finely chopped
Water -- for boiling ribs

Cut ribs into serving-size pieces and place into large pot with 1/4 cup vinegar and enough water to cover. Boil for about 20 minutes or until ribs are nearly cooked through. While ribs are boiling, combine remaining ingredients in a medium size saucepan and simmer 10-15 minutes. Place ribs on grill over medium to low heat. Brush ribs generously with sauce and continue to cook, about 30 minutes, basting and turning often.

NOTES : *The vinegar in the water tenderizes the ribs, so be careful not to
overcook, because the meat will fall off the bones and you will not be able
to complete cooking the ribs on your grill.


2 cups graham cracker crumbs
1/4 cup butter -- melted
2 eggs -- beaten
1 cup butter -- softened
2 cups confectioner's sugar
4 bananas -- sliced
20 ounces crushed pineapple -- drained
10 ounces whipped topping -- thawed
3/4 cup chopped nuts
8 maraschino cherries
Chocolate syrup

Combine graham cracker crumbs and 1/4 cup melted butter in bowl; press into 9-x 13-inch dish. Beat eggs, softened butter, and confectioner's sugar in bowl for 15 minutes. Spread over prepared crust. Arrange banana slices over top. Spread pineapple over bananas. Top with whipped topping. Sprinkle with nuts and cherries. Drizzle syrup over top. Chill overnight. Yield: 10 servings


2 Bunches Asparagus
1 stick margarine (Country Crock)
1/4 cup water
2 tablespoons chopped garlic (from jar)
seasoning salt to taste

Place asparagus in oven proof dish, flatten butter cube over top, add remaining ingredients, cover with foil, and toss on grill till desired doneness. It's that easy.
ALSO you can substitute Broccoli or yellow squash..


1 head cabbage -- (12 leaves)
5 quarts boiling water
1 pound lean ground beef
1 cup cooked rice
1/4 cup chopped onion
1/2 cup finely chopped celery
2 eggs -- well beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
8 ounces (canned) tomato sauce
1/4 cup cider vinegar
1/2 cup firmly packed brown sugar
2 cups beer (or condensed beef broth)

Core cabbage and carefully remove large outer leaves; wash leaves. Place in a large bowl; pour boiling water over leaves to cover. Let stand 5 minutes or until leaves are flexible. In large bowl, combine ground beef, rice, onion, celery, eggs, salt, and pepper. Mix well. Drain leaves. Divide meat mixture evenly to make 12 balls, using about 1/4 cup meat mixture for each ball. Place 1 ball on each leaf. Wrap leaf tightly around meat enclosing it and fastening ends with toothpicks. In large skillet, combine tomato sauce,
vinegar, brown sugar, and 1-1/2 cups beer; mix well. Place rolls in skillet. Cover; simmer slowly about 1 hour, adding more beer as needed. Yield: 6 servings.


3/4 c Water
1 t Applesauce
2 ts Honey
1 md Egg (or 3 T liquid sub)
1 3/4 c All-purpose flour
1/4 c Whole wheat flour
1/4 c Potato flakes
2 tb Powdered milk
1 t Salt
1 1/2 ts Yeast

Follow the instructions of your bread machine for the order to add ingredients. Makes a 1 lb. loaf.


1 pound Ground Beef, extra lean
1/4 cup Bread Crumbs -- dry
1 Egg -- slightly beaten
1/2 teaspoon Garlic powder
1/4 teaspoon Black Pepper -- freshly ground
Heavy aluminum foil
2 medium Zucchini -- 1/2 inch slices
2 cups Spaghetti Sauce -- canned or bottled
2 teaspoons Parmesan cheese -- grated
2 cups Pasta -- cooked and drained

In medium bowl, combine ground beef, bread crumbs, egg, 1/4 cup water, garlic salt and pepper, mixing thoroughly. Shape into 24 (approx. 1 1/4 inch) meatballs. Cut four 18 × 12-inch long sheets heavy duty aluminum foil. Place equal amounts of meatballs and zucchini in center of each, then top each with 1/3 cup spaghetti sauce. Bring shorter edges of foil together over the center; fold down loosely to seal, allowing room for heat expansion and circulation. Fold in open ends to seal. Place packets on outdoor grill over medium heat (or medium coals). Grill, uncovered, 16 to 18 minutes or until meatball centers are no longer pink and zucchini is tender, turning packets over once. To serve, carefully unfold ends and tops of packets; sprinkle cheese over meatballs. Serve over pasta, or with bread sticks or garlic bread for dipping in sauce.


1 container (8-oz) frozen whipped topping, thawed
1 package dry instant butterscotch pudding
1 can (8-oz) crushed pineapple with juice
3 cups diced apples
1 cup dry roasted peanuts
1 cup marshmallows 

Mix cool whip, butterscotch pudding and crushed pineapple with juice. Add apples, roasted nuts and marshmallows. Keep in refrigerator until ready to serve. 


1 teaspoon ginger -- grated
1/3 cup cashews
5 Green Onions -- sliced and sauteed
1 clove Garlic
3 cups Rice, cooked -- hot

In hot cooked rice, stir in grated ginger, sautéed green onion and garlic, and cashews. Let sit 5 minutes to allow flavors to blend, and serve immediately as a side dish.

Prep/Cook Time: 25 minutes 

1 1/2 lb. ground beef 
1 can (10 3/4 oz.) Campbell's(r) Condensed Cream of Mushroom or 98% Fat Free Cream of Mushroom Soup 
1/3 cup water 
1/2 tsp. dried basil leaves, crushed or 1 tbsp. chopped fresh basil 
1/2 tsp. dried chives or 1 tbsp. chopped fresh chives 
6 slices cheddar cheese 
6 whole wheat rolls, split 

Shape beef into 6 patties, 1/2-inch thick. COOK patties in skillet until browned. Pour off fat. ADD soup, water, basil and chives. Heat to a boil. Cover and cook over low heat 5 min. or until done. TOP with cheese and cook until cheese is melted. Serve on rolls. Makes 6 sandwiches. 


1/2 cup barbecue sauce (I use Kraft chargrill)
1/4 cup orange juice
2 TBSP fresh lemon juice (bottled just doesn't taste the same)
2 TBSP brown sugar
1/4 to 1/2 tsp. liquid smoke (or to taste)
1/4 to 1/2 tsp. soy sauce (or to taste)
Tabasco Sauce to taste (don't omit - even if you only use a few drops)

In small nonreactive sauce pan mix all ingredients and slowly bring to a boil stirring often. Reduce heat and simmer gently for 5 to 10 minutes. Grill chicken as usual. Baste with sauce during the last 15 minutes of cooking. Baste chicken over low heat to keep sauce from burning. Boil extra sauce (or make extra) and serve with chicken for dipping.

(ingredients are per person)

1 med tomato
1 onion, peeled
3 fresh mushrooms
3 green bell pepper rings
1 small potato
1 lg. chicken breast
1 tsp. Worcestershire sauce
garlic salt, pepper and paprika to taste
1 tsp. margarine
1Tbs. honey

Place veggies in center of a 20" piece of heavy-duty foil. Place chicken in veggies. Sprinkle with Worcestershire sauce, garlic salt, pepper and paprika. Dot with margarine; drizzle honey over all. Fold and seal foil tightly. Cook over hot coals for 1.5 hours, turning every 20 minutes. (Can be baked at 450º for 1 hour).This makes one serving.


1 tbsp. vegetable oil 
2 lb. chicken parts 
1 can (10 1/2 oz.) Campbell's(r) Condensed Chicken Broth 
1/4 tsp. garlic powder or 2 cloves garlic, minced 
1/4 tsp. hot pepper sauce (optional) 
1 large green pepper, chopped 
3/4 cup drained cut-up canned tomatoes or 1 small tomato, chopped (about 1/2 cup) 
2/3 cup uncooked regular long-grain rice 

HEAT oil in skillet. Add chicken and cook until browned. Remove chicken. Pour off fat. 
ADD broth, garlic, pepper sauce, green pepper, tomatoes and rice. Heat to a boil. Return chicken to skillet. Cover and cook over low heat 30 min. or until done. Serves 4. 


2 tablespoons orange juice 
1 tablespoon olive oil or salad oil 
1 tablespoon lemon juice 
2 teaspoons sugar 
1/4 cup soy sauce 
2 green onions, thinly sliced (1/4 cup) 
2 tablespoons orange juice 
1 clove garlic, minced 
12 ounces skinless, boneless chicken breasts 
4 cups spinach leaves 
1 11-ounce can mandarin oranges, drained 
1 cup sliced strawberries 

For dressing, in a screw-top jar combine 2 tablespoons orange juice, the oil, lemon juice, and sugar. Cover and shake well. Chill dressing until serving time.

For marinade, combine soy sauce, green onions, 2 tablespoons orange juice, and garlic. Place chicken in a plastic bag set into a shallow dish. Add marinade; seal bag. Turn chicken to coat well. Chill for 2 to 24 hours, turning chicken occasionally. 
Remove chicken from bag, reserving marinade.

Grill chicken on an uncovered grill directly over medium coals for 5 minutes. Brush chicken with marinade; turn chicken and brush with marinade. Grill for 7 to 10 minutes more or until chicken is tender and no longer pink. Cool slightly; slice chicken breasts.

Line 4 individual salad plates with spinach leaves. Arrange oranges, strawberries, and chicken breast slices on spinach-lined plates. Shake dressing; drizzle over salads. Makes 4 servings.

To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place chicken on grill over drip pan. Cover and grill for 18 to 20 minutes or until chicken is tender and no longer pink, brushing with marinade up to the last 5 minutes of grilling. 


4 to 6 chicken breast halves
1 small onion, sliced thinly in rings
1 med. green pepper, cut in rings
1 four oz. can chopped mushrooms, undrained
1/2 to 1 tea. curry powder (We love curry so I use more.)
1/2 tea. garlic powder
1 can condensed cream of chicken soup
Salt and pepper to taste, I like lots of pepper!!
Baby carrots
Cauliflower flowerets

Put chicken breasts in bottom of crock pot. Top with onion rings, green pepper rings and undrained mushrooms. Put 1/4 cup of water in now. Sprinkle with curry and garlic powder. Salt and pepper to taste. Add undiluted can of cream chicken soup, spooning over veggies and chicken. Cook this on high about 4 hours, add as many baby carrots and cauliflower flowerets as you can push down into the broth. Cook until veggies are
completely cooked, about an hour. TASTY!! we had this over thin noodles. Would be good over rice also.


1 pkg. (8 1/2 oz) corn bread/muffin mix
1/8 tsp. ground cumin
1 can (4 oz) chopped green chilies, undrained (optional)
1/8 tsp. dried oregano
pinch of rubbed sage
1 cup mayonnaise
1 cup (8 oz) sour cream
1 envelope ranch dressing mix
2 cans (15 oz each) pinto beans, rinsed and drained
2 cans (15 1/4 oz each) whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onions
10 bacon strips, cooked and crumbled
2 cups (8 oz) shredded cheddar cheese

Prepare corn bread batter according to package directions. Stir in chilies, cumin, oregano, and sage. Spread into a greased 8" pan. Bake at 400 degrees for 20-25 minutes or until done in center. Cool. In small bowl, combined mayonnaise, sour cream, and dressing mix; set aside. Crumble half the corn bread into a 13x9x2" pan. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, green onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for at least 2 hours. Serve with tortilla chips or corn chips. Makes 12 servings.


2 cups all-purpose flour
3/4 cup sugar -- divided
4 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter -- divided
1 cup semisweet chocolate chips
2/3 cup milk
1 teaspoon cinnamon

In large bowl, combine flour, 1/4 cup sugar, baking powder, and salt. Using pastry blender or two knives, cut in 1/3 cup butter until mixture resembles coarse crumbs. Stir in chocolate chips. Add milk; stir until dough holds a shape. On floured board, knead dough lightly. Roll dough into 16 balls. Preheat oven to 375 degrees F. In small saucepan, melt remaining butter. Pour half of melted butter in 8-inch square baking pan. In cup, combine remaining 1/2 cup sugar and cinnamon. Sprinkle 1/3 cinnamon/sugar mixture over butter in baking pan. Place dough balls in single layer in pan. Brush
with remaining melted butter. Sprinkle with remaining cinnamon/sugar mixture. Bake at 375 degrees F. for 30 minutes. Cool 10 minutes; remove from pan. Serve warm. 16 bks 


2-2/3 cups all-purpose flour 
2-1/4 cups sugar 
1-1/4 teaspoons baking soda 
3/4 teaspoon salt 
1/2 teaspoon baking powder 
1-1/3 cups milk 
1 8-ounce carton dairy sour cream 
5 ounces unsweetened chocolate, melted and cooled 
1/3 cup butter, softened 
3 eggs 
2 teaspoons vanilla 
1 recipe Cookie Filling 
1 recipe Chocolate-Sour Cream Frosting 
4 chocolate sandwich cookies, crushed 

Grease and lightly flour two 8x1-1/2-inch or 9x1-1/2-inch round cake pans. Set pans aside. In an extra-large mixing bowl combine flour, sugar, baking soda, salt, and baking powder. Add milk, sour cream, melted chocolate, butter, eggs, and vanilla. Beat with an electric mixer on low speed about 1 minute or until mixture is combined. Beat on high speed 3 minutes, scraping sides of bowl occasionally.

Place half of the batter in a medium bowl; cover and chill. Divide remaining half of batter evenly between the prepared pans. Bake in a 350 degree F. oven for 20 to 25 minutes for 9-inch layers and 25 to 30 minutes for 8-inch layers or until a wooden toothpick inserted near centers comes out clean.

Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans. Cool layers thoroughly on wire racks. Wash the 2 cake pans. Grease and lightly flour pans. Divide reserved, chilled batter evenly between pans. Bake and cool as directed above. Pre-pare Cookie Filling, reserving the 3/4 cup filling (without crumbs) for the cake garnish.

To assemble the cake, put a cake layer on a serving plate and top with one-third of the remaining cookie filling, spreading filling evenly over layer. Add a second layer of cake and spread with another one-third portion of the cookie filling. Add another cake layer and spread with remaining cookie filling. Top with remaining cake layer.

Prepare the Chocolate-Sour Cream Frosting. Spread top and sides of cake with frosting. Stir reserved Cookie Filling and enough milk (about 2 to 3 teaspoons) to make it a drizzling consistency. Spoon onto center top of cake. Carefully spread filling to force some down sides of cake. Garnish top of cake with the 4 crushed chocolate sandwich cookies. Cover and chill to store. Makes 16 servings.

Cookie Filling: In large mixing bowl combine 4 cups sifted powdered sugar; 1/3 cup butter, softened; 2 tablespoons milk; and 1 teaspoon vanilla. Beat with electric mixer on low speed until combined; beat on medium speed until very smooth. Beat in enough additional milk (1 to 2 tablespoons) until frosting is easy to spread. Set aside 3/4 cup of mixture.

Crush 10 chocolate sandwich cookies; stir into remaining mixture.

Chocolate-Sour Cream Frosting: In a saucepan melt one 6-ounce package (1 cup) semisweet chocolate pieces and 1/4 cup butter over low heat, stirring frequently. Cool about 5 minutes. Stir in 1/2 cup dairy sour cream. Gradually add 2-1/2 cups sifted 
powdered sugar, beating until smooth and easy to spread.


Buy small brown paper bags and paint them with vegetable oil until the paper
is translucent. Turn them upside-down to drain out any excess oil. You then
pour tempered chocolate inside the bag and turn and tip the bag until all of
the sides are covered. Turn the bag upside-down to pour out excess
chocolate. Remove the bag to a parchment paper covered tray and place them
on the tray upside-down. Put the tray into the refrigerator to chill. When
firm CAREFULLY peel off the paper. You may have to coat the insides of the
bags a second time in order to get a thick enough coating of chocolate. This
is tricky work. 


1 cup chocolate wafer cookie crumbs
2 tablespoons sugar
3 tablespoons butter or margarine -- melted
1 cup mint chocolate chips
24 ounces cream cheese -- softened
2/3 cup sugar
3 large eggs
1 teaspoon vanilla extract
3 egg whites
7 ounces marshmallow cream

Combine first 3 ingredients; firmly press onto bottom of a 9-inch spring form pan. Bake at 350 degrees F. for 10 minutes. Set prepared pan aside. Melt chocolate morsels in a small heavy saucepan over low heat, stirring constantly. Set aside. Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add 2/3 cup sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in melted chocolate and
vanilla. Pour into prepared pan. Bake at 350 degrees F. for 50 minutes. Remove from oven; immediately run a knife around sides of cheesecake to loosen, and cool completely in pan on a wire rack. Cover and chill 8 hours. Beat egg whites at high speed with an electric mixer until soft peaks form. Gradually add marshmallow cream, beating until stiff peaks form. Remove sides of pan from cheesecake. Carefully spread egg white mixture over top and sides of cake. Bake at 325 degrees F. for 25 to 30 minutes or until golden brown. Serve immediately. Yield: 12 servings.


1 pkg tortellini - 8 oz
1 tomato - peeled
3-4 slices hard salami
3-4 fresh mushrooms
4-5 black Greek olives, pitted
1 slice of mild cheddar cheese--1/2" thick
1 slice of mozzarelli--1/2" thick
1 slice of provolone cheese--1/2" thick
use any small pieces of veggies that you would like. 
1/4 cup extra virgin olive oil
1 small clove garlic, finely minced
1/4 tsp garlic salt
1/8 tsp fresh ground black pepper
2-3 tbsp cider vinegar
* 1 tsp hot red pepper flakes - (optional)

Peel and chop the tomato. Julienne the hard salami. Chop the olives. Cube the cheese into 1/2" cubes. Clean and slice the mushrooms. Cook the tortellini according to package directions. Drain and rinse in cool water. Add the salad ingredients. In a
small deep bowl add the oil, garlic, garlic salt, black pepper, vinegar and hot red pepper. Whisk until thoroughly mixed. Pour over the salad and mix well. Refrigerate for a few hours to blend flavors. Mix well again before serving. Garnish with fresh tomato wedges or orange slices and parsley. 


2 (8oz.) boxes of cream cheese, very soft
2 packages of dried beef (finely chopped)
1 bunch of green onions
your favorite seasonings, if desired.

Finely chopped leafy end on onion bunch, add to bowl of cream cheese and dried beef. Then finely chop the 'onion' end of the bunch and add to bowl. Mix all ingredients together. Eat right away with your favorite crackers, or chill for later.


24 oz of sour cream
Block of cream cheese
Package of Knorr Leek Soup/Dip Mix----(only Knorr soup mix will work)
Small Shrimp as many as you like.

Blend until smooth first three ingredients. Season with several shakes of salt and pepper as you like. Garlic salt if desired. Several shakes of seasoned pepper.
Blend again. Fold in Shrimp Let stand a few hours in the fridge.


2 3-oz packages peach or apricot gelatin mix
1 15 oz. can crushed pineapple (DO NOT DRAIN)
8 oz. whipped topping
2 cups buttermilk

Combine dry gelatin mix and crushed pineapple in a pot; bring just to a boil, stirring to make certain sugar is dissolved. Set aside to cool. DO NOT LET MIXTURE SET.
In medium mixing bowl or the container in which you are going to chill/serve, mix the whipped topping and buttermilk with a wire whisk. Add cooled gelatin/pineapple mixture and mix thoroughly with a wire whisk. Refrigerate to completely set. It can also be put in the freezer. 


Clean 5 or 6 ears of corn and rinse. 
Spray a large skillet with no-stickum, and cut corn off ears right into the pan. 
Add 1/2 stick of butter. 
Let the butter melt, and stir the corn until it becomes a bright yellow (or brighter
in color). Add salt and pepper and other seasonings as desired.


4 cups water
2 cups sugar
2 cups orange juice
juice of 2 lemons

Combine water and sugar in pan and bring to boil. Boil for 5 minutes over medium heat, stirring occasionally. Cool. Stir in juices and pour mixture into a freezer pan or cake pan and freeze for 30 minutes. Remove from freezer, stir thoroughly, and replace. Repeat after 30 minutes. Remove mixture from the freezer, stir again, and press into paper cups. Cover tops of cups and freeze until firm.

NOTES : Variations: Substituting the juice from another fruit for the orange juice, retaining the lemon juice in the recipe. Raspberry, pineapple, strawberry or grape juice.


Heat 3 T olive oil in pot
2 bunches of leeks
3 med. red onions
3 potatoes, cubed
5 heads of garlic
2 T thyme
6 cups chicken stock
Simmer for 30 minutes

Stir in:
1 cup heavy cream
1/4 cup chopped parsley
1/4 cup chopped chives
add salt and pepper to taste

Do not take a leek in the potatoes. That's all I have to say about that one.


2 1/2 pounds Beef Pot Roast
10 ounces Cream of Mushroom Soup -- undiluted
1 envelope Onion Soup Mix -- dried
2 medium Onions -- sliced 1/3" thick
3 sprigs Thyme
6 large Russet Potatoes -- peeled and cubed
10 large carrots -- peeled and sliced

For frozen meat, unwrap the meat and put it into a roasting pan. Spread the undiluted mushroom soup over the meat and sprinkle the onion soup mix over the mushroom soup. Place the onion slices over the dried soup. Cover with foil, making sure the edges are sealed. Place pan in oven and set the time bake for 4 hours at 275 degrees, so that it will be finished cooking 1 hour before you want to serve it. One hour before serving, unwrap the foil and place the prepared vegetables and herbs around the meat. Seal the foil and continue cooking for an hour. For thawed meat, follow the same procedure, but reduce the initial cooking time to 2 hours.

Note: To freeze ahead for cooking later, include all ingredients, except onions, carrots and potatoes. Freeze, wrapped airtight, and labeled. Bake according to directions, and place prepared vegetables around cooked meat one hour before you plan to serve.


1 lb boneless skinless chicken breasts
1 pkg good seasons Italian dressing mix
1/2 cup orange juice (divided)
1 T olive or Canola oil

Mix together dry dressing mix, 1/4 cup orange juice & oil in a ziploc bag. Add Chicken. Marinate for at least 8 hrs or overnight. Grill chicken until done - marinated meat will cook faster so don't over cook it. Let chicken cool and cut into bite size pieces.

Prepare 1 lb penne pasta - drain, rinse with cool water and set aside. Mix cooled chicken with pasta and 

2 cups seedless grapes halved
1 cup pecans
1 cup mayonnaise mixed with 1/4 cup orange juice
pepper and season salt to taste
1/4 cup Parmesan cheese
Toss together well and chill.

12 small Red Potatoes -- halved
1/4 cup Honey
3 tablespoons Dry White Wine
1 clove Garlic -- minced
1 teaspoon Thyme -- crushed, dried leaves
1/2 teaspoon Salt
1/2 teaspoon Black Pepper -- freshly ground
2 medium Zucchini -- halved lengthwise
1 medium Eggplant -- 1/2-inch-thick slices
1 medium Green Bell Pepper -- halved
1 medium Red Bell Pepper -- halved
1 large Onion -- cut into wedges

Cover potatoes with water in large saucepan. Bring to a boil over medium-high heat. Cook 5 minutes; drain. Combine honey, wine, garlic, thyme, salt and pepper in small bowl and mix well. Place potatoes and remaining vegetables on oiled barbecue grill over medium heat. Grill 20 to 25 minutes, turning and brushing with honey mixture every 7 to 8 minutes. 

Conventional Oven Directions: Toss vegetables with honey mixture. Bake, uncovered, at 400 degrees F 25 minutes or until tender, stirring every 8 to 10 minutes to prevent burning.


1 1/2 cups all purpose flour
2 1/4 cups yellow corn meal
1 Tblsp baking powder
2 tsp salt
1/2 cup sugar
1/2 tsp pepper if desired
1 - 15 oz can creamed corn
1/2 cup milk
2 eggs
2 Tblsps melted butter or margarine
1/4 cup finely chopped onions

In a large bowl mix together all dry ingredients. In smaller bowl mix together the remaining ingredients. Add the wet mixture to the dry and mix thoroughly. Mixture will be very thick. Heat oil in skillet or deep fryer to 375 degrees. Using a teaspoon gently 
slide spoonfuls of mixture into the hot oil. Taking care to hold the spoon close to the oil to prevent splashing the hot oil on you. When mixture starts to stick to spoon, simply rinse in a cup of water. Gently stir at least once to ensure even browning. Remove from oil when deep brown, it takes approx. 3 minutes. Place on paper towels to drain.

Prep/Cook Time: 25 minutes 
4 boneless chicken breast halves 
1/8 tsp. garlic powder 
1 can (10 3/4 oz.) Campbell's(r) Cream of Mushroom Soup 
1/2 cup milk 
1 tbsp. lemon juice 
1/4 tsp. dried basil leaves, crushed 
1 bag (16 oz.) frozen vegetable combination (broccoli, cauliflower, carrots) 

SPRINKLE chicken with garlic. SPRAY skillet with vegetable cooking spray and heat 1 min. Add chicken and cook until browned. ADD soup, milk, lemon juice, basil and vegetables. Heat to a boil. Cover and cook over low heat 10 min. or until done. Serves 4. 


2 lemon, squeezed, or enough to make 3/4 cup of juice
1 cup sugar
4 cups water

Grate the peel of one lemon. Squeeze lemons to make 3/4 cup juice. Set these aside. Simmer the water and sugar uncovered over med. heat for 3 minutes, until the sugar dissolves. Let it cool and put it in the fridge for about an hour until it is cool. Combine the liquid with the grated lemon peel and the lemon juice, put in ice cube tray freeze for about 30 minutes until ice begins to form then stir well, and return to freezer. Repeat every 30 minutes until it is frozen through; about 2 2/12 hours. 


1 14 oz. can condensed milk
1/3 cup lime juice
2 oz. tequila
1 oz. triple sec
1-2 drops green food coloring
8 oz. tub Cool-Whip
1 graham cracker pie crust

Combine condensed milk, lime juice, tequila and triple sec. Fold whipped cream into condensed milk mixture. Sparingly add green food coloring.

Pour into pie crust and freeze solid overnight in a covered pan.

6 Tbsp. White Wine Vinegar (divided) 
1 quart Water
2 pounds small, whole white Mushrooms
4 Shallots 
2 large cloves Garlic 
Tarragon (1/2 tsp. dry, or a few sprigs fresh)
Bay Leaf
1/2 cup Olive Oil
1/4 tsp. Salt (optional) 

Combine 2 tablespoons of the vinegar with the water in a fairly large pan, and bring to a rolling boil. Carefully add mushrooms; bring back to the boil, and keep it there for 5 minutes. Remove from heat and allow to cool. Leaving the mushrooms in the liquid, refrigerate for several hours or until the next day. 

Drain mushrooms, discarding cooking liquid. 

Slice shallots and garlic cloves in half lengthwise. Toss shallots, garlic, tarragon, and bay leaf with mushrooms, then place in a glass container - a quart jar works well. 

Mix oil, remaining 1/4 cup vinegar, oil, and salt (if desired). Pour over mushrooms, cover tightly, and store in the refrigerator. Allow to come to room temperature before serving. 

(appetizers for l0-20 people)

5 pounds of steamed Penn Cove Mussels (follow steamed mussel recipe)
1/2 gallon of cider vinegar
2-1/2 cups sugar (rule is 3 to 1 on the cider-sugar mix)
1 cup sliced red onion
1 cup chopped scallions
2 tablespoons pimentos
2 tablespoons chopped garlic

Storage: Store the mussels in your refrigerator and cover with ice or a damp cloth to keep moist. They should not stand in water, so drain liquid from the container daily.

Preparation: Usually the mussels will be de-bearded when purchased, however, if the mussels still have their "beards" (byssal threads), wait until within an hour of cooking to remove the mussel beards by giving them a sharp pull toward the pointed tips of the mussels. Lightly rinse the mussels under fresh, running water before cooking, then set aside. If any mussels are gaping open, they are getting weak, discard any that will not attempt to stay closed after squeezing their shell shut or if they have broken shells
or an "off" odor.
Steam 5 pounds of de-bearded and rinsed mussels using any classic steamed
mussel recipe. Remove mussels from broth and set aside in a large bowl in the refrigerator to cool; leave the mussels in their shells. Prepare the marinade by stirring the sugar with the cider vinegar until completely dissolved. Stir in the red onions, scallions, pimentos, and garlic to the marinade. Pour the marinade over the top of the bowl of mussels only after the mussels have cooled completely. Drain marinade from bowl and pour over mussels several times until all mussels are soaked. Cover bowl and keep cool until mussels are to be used. Mussels should sit in marinade at least an
hour before serving and may be kept in marinade up to a week. Pour marinade
over mussels right before serving. Serve by themselves or add to pasta or a salad.


Husk, remove silk, wash and roll up in plastic wrap or waxed paper. Cook 4 minutes per ear. 1 ear centered, 2 ears parallel but apart, 3 ears triangle, 4 ears square. Open carefully and add butter, salt and pepper to taste. (It is fun to refer to corn on the cob
As "corn bones.")


1 (18 1/4 or 18 1/2 ounce) package chocolate cake mix
1 cup water
3 eggs
1/2 cup vegetable oil
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk 
(NOT evaporated milk)
1 teaspoon ground cinnamon
3 cups miniature marshmallows
1/4 cup margarine or butter
1/4 cup cocoa
1 cup confectioners' sugar
1 cup chopped pecans
1 teaspoon vanilla extract

Preheat oven to 350 degrees F. In large mixer bowl, combine cake mix, water, eggs, oil and 1/3 cup sweetened condensed milk and cinnamon. Beat on low speed until moistened, then beat on high speed 2 minutes. Pour into well greased and floured 13X9 inch baking pan. Bake 45 minutes or until wooden pick inserted near center comes out clean. Top with marshmallows; bake 2 minutes longer or until marshmallows begin to puff. In saucepan, over medium heat, melt margarine; stir in remaining sweetened condensed milk and cocoa until smooth. Remove from heat. Stir in remaining ingredients. Spoon evenly over warm cake.


2 Tblsp butter
1 onion finely chopped
1 (or more) garlic cloves, crushed
675 gms (1 1/2 lbs.) ground lamb (for vegetarians substitute 5 handfuls of TVP
2 cups of crushed tomatoes
1 Tbsp salt
1/2 tsp oregano
1/2 tsp thyme
1 tsp paprika
1 tsp basil
1/2 tsp pepper
1/2 tsp cinnamon
1 Tbsp corn flour
3 Tbsp red wine
2 Eggplants 565 gms (1 1/4 lbs.) each
1/2 cup melted butter
1 cup grated Cheddar cheese

Mornay Sauce
2 Tblsp butter
2 Tbsp flour
1/2 cup chicken or vegetable stock
1/2 cup of heavy cream
1/4 tsp salt
1/4 tsp pepper
1/4 cup grated Parmesan cheese

Mornay Sauce
Melt butter in a saucepan, add flour and stir into a paste. Add the stock, cream and seasonings. Simmer and stir until thickened. Add cheese and simmer for 2 more min. 

Melt the butter in a deep pan. Add onion and garlic and saute until tender. Add lamb and brown (for vegetarians omit lamb and add the TVP after the tomatoes) Add tomatoes 1 1/2 tsp salt and seasonings. Reduce heat and simmer for 30 mins.
Mix corn flour with the wine and add to tomato mixture. Simmer until thickened.
Slice eggplants into rounds 1/2 in thick. Brush with butter and sprinkle with
remaining salt. Broil in oven for 4 mins. To assemble, layer in a greased casserole dish. 1 layer of eggplant, 1 layer of meat sauce, sprinkle with cheese. Repeat. Top with Mornay Sauce. Bake at 180C (350F) for 35 mins. Serve.


1 qt. salad olives (green)
2 cans small black pitted olives
1/2 lb. mushrooms, sliced
green pepper, chopped, but left a little chunky
celery, same as green pepper
1/2 c olive, or favorite oil.
3 c vinegar (wine vinegar, white but I use tarragon instead)
1 lg onion, finely diced
1/2 t Italian pickling spices, or pizza/spaghetti spices
salt and pepper to taste

Mix together the night before and refrigerate, covered. Serve the next day, cold.


1 egg
4 c. orange juice
2 T. dry milk powder
1 tray ice cubes
1/4 c. honey 1 T. vanilla

Blend until frothy and smooth.


6 ounces Cube Steak -- 2 steaks
2 small Potatoes -- sliced
1/2 cup Carrots -- sliced thin
4 tablespoons Onion -- sliced
4 tablespoons Celery -- sliced
4 slices Tomatoes, red ripe -- large
1 pinch Salt
1 pinch Black Pepper

Place each steak on a large piece of aluminum foil. Layer vegetables in order given, dividing evenly between each steak. Add salt and pepper. Wrap in foil, sealing ends securely. Bake at 350 degrees F for 1 hour. MICROWAVE: Place in plastic wrap. Cook on High for 10 minutes.


1-10oz. pkg frozen chopped spinach
1 egg, beaten
1/4 cup grated parmesan cheese, divided
1 cup Italian style bread crumbs
4 skinless, boneless chicken breasts
3T melted butter

Cook spinach according to package directions; drain well, allow to cool. Combine spinach, egg, & 1T of parmesan cheese; set aside. Combine bread crumbs and remaining Parmesan in shallow pan; set aside. Salt & pepper chicken, brush with melted butter; roll each in bread crumb mixture, covering completely. Place in greased baking dish (I usually put tin foil in a shallow pan, then spray the foil with Pam). Divide the spinach mixture between the breasts, spreading to cover the entire top of the breast.
Put more Parmesan on top, if desired. Sprinkle with remaining bread crumb mixture and drizzle with melted butter. Bake at 350°F for approx. 40 minutes.


Granita is an Italian ice that's similar to a sorbet but a bit more granular. It is a refreshing, light dessert that you can assemble quickly and place in the freezer until needed. For a smoother texture, use an ice cream maker and follow the manufacturer's instructions for preparing sherbet.

3/4 cup boiling water
1/2 cup sugar
1/4 cup cream of coconut
1 tablespoon lime juice
Pinch of ground nutmeg
1 can (16 ounces) pineapple chunks (packed in juice)

In a small bowl, mix the water, sugar and cream of coconut. Stir until the sugar is dissolved. Cool to room temperature. Stir in the lime juice and nutmeg.

Process the pineapple (with juice) in a blender until smooth. Add the coconut mixture and blend well. Transfer to a large, shallow plastic container with a tight-fitting lid.
Place in the freezer until the granita is frozen solid.

Think ahead: The granita keeps well in the freezer for a few days so you can make it well ahead. Allow it to stand at room temperature for a few minutes before scooping it out and serving it. Serves 8


6 large green peppers
1/3 pound bulk sausage -- Italian
16 ounces whole tomatoes -- undrained and chopped
1-1/3 cups water
2/3 cup rice -- regular, uncooked
1 teaspoon dried oregano
1/2 teaspoon Italian seasoning
3/4 cup shredded Mozzarella cheese

Cut off tops of green peppers; remove seeds. Cook peppers 5 minutes in boiling salted water to cover; drain peppers and set aside. Cook sausage until browned, stirring to crumble; drain. Combine sausage and next 5 ingredients; cover and cook over medium heat 20 minutes or until rice is done. Fill green peppers with meat mixture; place in a shallow baking dish. Bake at 350 degrees F. for 15 minutes. Sprinkle with cheese and bake 5 minutes. Yield: 6 servings.


1 pound macaroni -- Wheels or Rotini
16 ounces black olives -- sliced
8 ounces green olives -- sliced, optional
1 cup tomato -- cut up
1 large green peppers -- cut up
1 large onion -- chopped, optional
1 cup pepperoni slices -- cubed
10 ounces sharp cheddar cheese -- cubed
8 ounces Italian salad dressing, low calorie

Mix all the above ingredients together. You can add more dressing after salad has chilled. Add salt and pepper and garlic powder to taste. Better if left to sit overnight.

Cook Time: 25 minutes 

1 jar (28 oz.) Prego Extra Chunky(r) Garden Combination Pasta Sauce 
1 bag (16 oz.) frozen vegetable combination (broccoli, cauliflower, carrots) 
2 cups cooked corkscrew pasta 
Grated Parmesan cheese 

MIX pasta sauce and vegetables in saucepan. Heat to a boil. Cover and cook over low heat ADD pasta. Heat through, stirring. Serve with cheese. Serves 4. 


1 9" un-baked pastry shell
8 slices bacon, diced OR 1/2 cup diced fully cooked ham OR cooked shrimp
3 beaten eggs
1 1/2 C milk
1 T flour
1/2 t salt
Dash ground nutmeg (optional - I don't use it)
1/2C shredded Swiss cheese
1/2 C shredded Monterey jack OR mozzarella OR cheddar, OR brick cheese (2 oz.)

Bake pastry shell at 450 degrees for 10-12 minutes or until nearly done. Remove from oven; reduce temp to 325. While baking shell, in bowl thoroughly stir together eggs, milk, flour, salt, and Opt. nutmeg. Stir in bacon (or other choice) and cheeses; mix well. I do this all by hand. Pour into WARM pastry shell. If your oven requires it, cover edges of crust with foil to prevent over browning. Bake in 325 oven for 35-40 minutes. Remove
foil, if used, and bake 10-15 min. more or until knife inserted just off-center comes out clean. Let stand 5 - 10 minutes before serving. May be garnished with parsley and cherry tomatoes if desired. 6-8 servings.


You will need the cake ingredients, frosting ingredients, two pints of strawberries de-stemmed and cut into halves, and one pint of blueberries washed and drained on a paper towel.

2 1/4 cups cake flour
1 1/2 cups white sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
1 cup milk
1 teaspoon vanilla extract
4 egg whites (1/2 cup)

Preheat oven to 350 degrees. Grease and flour a 9x13 baking pan. In a large bowl, Measure flour, sugar, baking powder, salt, shortening, 2/3 cup of milk and the vanilla into a large mixing bowl. Beat 2 minutes on high speed, scraping bowl occasionally. Add remaining milk and the egg whites; beat 2 minutes high speed scraping bowl occasionally. Pour batter into pan, Bake for 35 to 40 minutes until a toothpick inserted into the cake comes out clean. 

1 cup white sugar
1/3 cup water
1 tablespoon light corn syrup
1/8 teaspoon salt
2 egg whites
1 teaspoon vanilla extract
confectioners' sugar, if required

Combine sugar, water, corn syrup, and salt in a saucepan; stir until well blended. Boil slowly without stirring until mixture will spin a long thread when a little is dropped
from a spoon (hold the spoon high above saucepan). In a large bowl, beat egg whites with a mixer until they are stiff, but still moist. Pour hot syrup slowly over egg whites while beating. Continue until mixture is very fluffy, and will hold its shape. Add vanilla, and beat until blended. If icing does not seem stiff enough, beat in 2 or 3 tablespoons
confectioners sugar 1 tablespoon at a time until stiff enough to hold its shape. Spread on cake. 

Spread the icing generously over the completely cooled cake. In the top left hand corner of the frosted cake, arrange the blueberries into an outline of a rectangle that is 5 inches wide and 4 inches tall. Press the berries down into the frosting. Fill the blueberry outline in with the remaining blueberries. The blueberries will look best if placed in rows,
the icing between them will resemble stars. Place strawberry halves cut side down in rows going across the cake horizontally. The bottom stripe of the flag is red, so start
the first row at the bottom. Be sure to press the berries down into the frosting so the stripes will not be raised above the fluffy frosting. Serve any leftover berries with the sliced cake and ice cream. 


3 C. rhubarb, cut up small
2 T. cornstarch dissolved in 1/4 C. cold water
1 1/2 C. sugar
1 tsp. vanilla
Mix. Cook until thick. Cool

Mix until crumbly:
1 1/2 C oatmeal
1/2 tsp. soda
1 1/2 C flour
1 C. buttery shortening
1 C. brown sugar
1/2 C. walnuts, chopped

Place 3/4 of mixture in 9x13" pan. Pour rhubarb mixture over and sprinkle rest of crumbly mixture on top. Bake at 375 for 30 to 35 minutes. Cool and cut into bars.

2 pounds red new potatoes -- washed & quartered
1/2 cup red bell pepper -- diced
1/4 cup olive oil
1 1/2 tablespoons shallot -- minced
1 teaspoon kosher salt
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary leaves
1 teaspoon fresh ground black pepper
1 teaspoon paprika
1/2 teaspoon granulated garlic
1 tablespoon fresh lemon juice
1 tablespoon fresh parsley -- chopped

Preheat oven to 400 degrees. Heat the olive oil in a cast-iron skillet and add the potatoes and salt. Toss to coat the potatoes well and place in the oven until they are slightly soft (approximately 20 minutes). Add the diced peppers, shallot, thyme,
rosemary, black pepper, paprika, and garlic and toss well again to coat the potatoes evenly. Return the pan to the oven until the potatoes are soft when pierced with a sharp knife (approximately 10 to 15 minutes.)

Remove the potatoes from the oven and transfer to a mixing bowl with a slotted spoon and toss well with the lemon juice and parsley. Adjust the salt and black pepper. (For a zestier salad, 1/2 teaspoon cayenne can be added.) Serve warm or at room temp. the same day. This salad does not save well.


1 pound fresh Spinach (or use bag of prepared)
1 Egg
Sesame Seeds 
1/2 cup Salad Oil 
1 clove Garlic 
1 Tbsp. grated Parmesan Cheese 
1 1/2 tsp. Dijon Mustard
1/2 tsp. Salt
Freshly ground Pepper
3 Tbsp. Lemon Juice

Wash fresh spinach in cold water to remove any sand. Break leaves into smaller pieces, dry, and refrigerate. Unless you're absolutely sure of your egg, "coddle" it first: After making a hole in one end with a push pin, lower it (the egg, not the push pin) into boiling water to cover and leave it there 40-60 seconds. Immediately plunge into an ice-water bath to stop the cooking. (If the white looks too cooked, you can always discard it and use just the yolk.)

Toast the sesame seeds in the oven, watching carefully so they don't burn. Allow to cool. Place the oil in a container that has a tight-fitting lid. Mince or press the garlic into the oil; add the egg, cheese, mustard, salt, pepper, and lemon juice. Shake thoroughly, then add sesame seeds. Toss the dressing with the spinach just before serving. 


3 pounds yellow squash -- sliced
3 eggs -- beaten
2 cups cornbread -- crumbs
2 tablespoons finely chopped onion
3 tablespoons butter or margarine -- melted
1 cup crackers -- crumbs
Vegetable oil

Cook squash, covered, in a small amount of boiling salted water 10 to 15 minutes or until tender. Drain well and mash. Combine squash and next 4 ingredients; mix well. Shape mixture into 12 croquettes; roll in cracker crumbs. Fry in deep hot oil (375 degrees F.) for 3 to 5 minutes or until golden brown. Drain on paper towels. 12 servings.

Prep/Cook Time: 20 minutes 

1 can (10 3/4 oz.) Campbell's(r) Tomato Soup 
2 tbsp. each packed brown sugar, lemon juice and vegetable oil 
1 tbsp. Worcestershire sauce 
1 tsp. garlic powder 
1/4 tsp. dried thyme leaves, crushed 
1 1/2 lb. boneless beef sirloin steak, 3/4" thick 

MIX soup, sugar, lemon juice, oil, Worcestershire, garlic and thyme. GRILL steak to desired doneness (15 min. for medium), turning once and brushing often with soup mixture. HEAT remaining soup mixture to a boil and serve with steak. Serves 6. 


1/2 cup flour
1/2 cup cornstarch
salt to taste
1 heaping tsp baking powder
yellow food coloring (optional)
1 Tbsp oil (add before water)
Ice Water till smooth (1/2 cup + 1 Tbsp)

Oil for deep frying, 1 cup of flour, soy sauce for dipping

Assortment of fresh vegetables & seafood - choose several or try them all:
green beans - ends trimmed leave whole
carrots - sliced diagonally about 1/4" thick
sweet potato - peeled, sliced about 1/4" thick
zucchini - sliced about 1/4" thick
white button mushrooms caps - halve if caps are large
onion - sliced in half lengthwise then slice 1/4" thick (run a toothpick
through the layers to hold half rings together.)

shrimp - shell and de-vein but leave tails attached (lay shrimp flat and slightly make 3-4 scores across the belly to prevent it from curling when frying)

white fresh fish fillet - remove any bones, cut fillets crosswise into bite-sized pieces

squid - cut squid into 1 1/2" squares then cross-score the outer, smooth side.

Prepare vegetables and fish and thoroughly dry with paper towel. Heat oil in a thick pot or deep fryer 340 degrees for vegetables, 360 degrees for seafood. In a mixing bowl, lightly beat egg yolk with oil and pour in ice water, mix slightly . Add the flour, baking powder and cornstarch all at once, stroke a few times with a fork, just till ingredients are loosely combined. The batter should be lumpy not smooth. If you over-mix till smooth
the coating will become heavy and turn out oily.

Place 1 cup of flour on a plate, dip vegetables in the flour, shake off excess. Then dip in batter and lay in the hot oil and deep fry till golden brown and place on a plate with paper towels to allow excess oil to drain off. Skim the surface of the oil occasionally to keep it clean. After frying vegetables, do the same with the seafood. Serve with soy sauce for dipping or make a dipping sauce.


16 ounces Pineapple Chunks in juice -- unsweetened
4 medium Bananas -- sliced
2 cups Strawberries -- sliced
8 ounces Mandarin Oranges -- drained
8 ounces Cool Whip Lite(r)

Slice bananas into a large mixing bowl, then open pineapple and pour fruit and juice over top of bananas, stirring to make certain all bananas have been coated with the citrus juice to prevent browning. Once all bananas have been coated with juice, drain juice from the bowl, using a colander or strainer, then returning fruit to bowl. Add strawberries and mandarin oranges, and gently toss to mix. Add Cool Whip Lite(r) to mixture and stir gently to coat all fruit. Refrigerate until chilled. 



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