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Recipes from Spike & Jamie
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Contents Disk 49
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).
ALABAMA WHITE BARBECUE SAUCE 03
APPETIZER TORTILLA PINWHEELS 03
APPLE BARBECUE BRISKET 03
APPLE PECAN COBBLER 04
BAKED CHICKEN AND ZUCCHINI 04
BAKED PORK CHOPS and MUSHROOMS 05
BAKED PORK FILET 05
BEEF SHORT RIBS 05
CAJUN RIBS 06
CBLS ASIAN CHICKEN STIR FRY 06
CBLS SOUPERBURGER SANDWICHES 07
CBLS SOUTH OF THE BORDER CHICKEN 07
CHEESE FONDUE WITH TEQUILA 07
CHEESY BAKED ZUCCHINI 08
CHERRY PECAN COOKIES 08
CHERRY SALAD 09
CHEWY GRANOLA BARS 09
CHICKEN AND FRUIT SALAD WITH MANGO 09
CHICKEN MUSHROOM LO MEIN 10
CHICKEN OKRA GUMBO 11
CHILI SAUCE 11
CLASSIC GRILLED CHICKEN 11
CORN PEPPER JACK CRACKERS 12
CUCUMBER CHICKEN PITA SANDWICHES 12
DREAM CAKE 13
EASY BLACK BEAN SALSA 13
FRENCH BAGUETTES 13
FRENCH BAGUETTE INFORMATION 14
FRENCH SILK CHOCOLATE PIE 15
FRESH SALSA 15
FRIED CHEESE STICKS 16
GUMBO INFORMATION AND RECIPE 17
HEARTY PASTA and VEGETABLE SOUP 18
HOMEMADE WHEAT THINS 18
HOT MUSTARD 18
ITALIAN STYLE PORK CHOPS 19
MACARONI CASSEROLE 19
MEATLESS TAMALE PIE 19
MEXICAN 7 LAYER DIP 20
MEXICAN CAVIAR 20
MEXICAN CHEESE DIP 21
MEXICAN HOT SAUCE 21
MEXICAN QUICHE 21
MINI CHEESECAKES 22
MUSTARD SCOTCH FILET 22
PARMESAN SESAME CRACKERS 23
PECAN OATMEAL COOKIES 23
PEPPERY WHEAT CRACKERS 24
PICCADILLO DIP 25
POTATO NACHOS 25
REFRIGERATOR PLUM BREAD PUDDING 25
SALSA SUPREME 26
SHORT RIBS 26
SOUTHERN CORN STICKS 27
SUMMER SALSA 27
SUMMERTIME QUESO 27
TERIYAKI TURKEY BURGERS 28
THREE BEAN SALAD 28
TORTILLA ROLL UPS 28
TUNA BOATS FOR KIDS 29
TUNA NOODLE CASSEROLE 30
VICTORY RELISH 30
ZUCCHINI COBBLER 31
ZUCCHINI RELISH 31
ALABAMA WHITE BARBECUE SAUCE
1 cup mayonnaise
10 tablespoons white vinegar
1-1/2 tablespoons prepared horseradish -- optional
2 teaspoons ground white pepper
1 teaspoon salt
Combine all ingredients in mixing bowl and whisk until smooth. Serve with barbecued chicken or as a dip for grilled vegetables. Yield: 12 servings.
APPETIZER TORTILLA PINWHEELS
8 oz. sour cream
8 oz. cream cheese softened
4 oz. green chilies, drained
4 oz. chopped black olives, drained
1 cup shredded cheddar cheese
1/2 cup chopped onion
Garlic powder to taste
Seasoned salt to taste
5 10-inch flour tortillas
Mix first 8 ingredients. Divide filling and spread evenly over tortillas; roll up tortillas. Cover tightly with plastic wrap, twisting ends. Refrigerate for several hours. Unwrap; cut in slices 1/2 to 3/4 inches thick. Serve with salsa.
APPLE BARBECUE BRISKET
1 Brisket of beef (2-1/2 lb)
3 1/2 cup apple cider
1/2 cup white wine
1/3 cup honey
1/4 cup soy sauce
1/4 cup molasses
1/4 cup cider vinegar
2 Tbs. yellow mustard
1 Tbs. minced garlic
1 Tbs. minced fresh ginger root
Salt & pepper to taste
Mix wine, vinegar, cider, honey, mustard, soy sauce, molasses, garlic, salt, pepper, ginger root in Dutch oven or heavy roasting pan. Add the brisket. Cover & place in oven. Be sure to pre-heat oven to 375 degrees F and cook for 50 minutes. Remove brisket from cooking liquid, cover and set aside. Transfer liquid to a pan & cook over medium heat until reduced to a glaze and fairly thick. Use covered grill. Get coals, and either
hickory, apple, or mesquite going and smoke brisket 1 hour. Turn the meat & brush on glaze of sauce every 20 minutes. Be sure to keep the coals going.
APPLE PECAN COBBLER
21 ounces apple pie filling -- canned
1/4 cup chopped pecans
1/2 cup biscuit mix
1 tablespoon brown sugar
3 tablespoons buttermilk
1 tablespoon sugar
1/4 teaspoon ground cinnamon
Combine pie filling and pecans in 1-1/2-quart casserole. Microwave at HIGH for 4 to 5 minutes, stirring after 2 minutes, until hot and bubbly. Combine biscuit mix and brown sugar in a bowl. Stir in buttermilk, mixing well. Drop biscuit dough in 6 spoonfuls into hot pie filling. Combine sugar, cinnamon, and nutmeg; sprinkle over dough. Microwave, uncovered, at HIGH for 3 to 4-1/2 minutes, giving dish one-half turn after 1-1/2 minutes.
BAKED CHICKEN AND ZUCCHINI
1 Tablespoon Water
3/4 teaspoon Salt, divided
1/8 teaspoon Pepper
1 C. dry Bread Crumbs
4 boneless, skinless Chicken Breast halves
4 Tablespoons Olive or Vegetable Oil
5 medium Zucchini, sliced
4 medium Tomatoes, sliced
1 C. shredded Mozzarella Cheese, divided
2 teaspoons minced fresh Basil
In a shallow bowl, beat egg, water, 1/2 tsp. salt, & pepper. Set aside 2 Tbsp. bread crumbs. Place the remaining crumbs in a large zip top bag. Dip chicken in egg mixture, then place in bag and shake to coat. In a skillet, cook chicken in 2 tbsp. oil for 2-3 minutes on each side or until golden brown; remove and set aside. In the same skillet, saute zucchini in remaining oil until crisp tender; drain. Transfer to a greased 9" X 13"
baking dish. Sprinkle reserved bread crumbs over zucchini. Top with tomato slice; sprinkle with 2/3 C. mozzarella, basil, and remaining salt. Top with chicken. Cover and bake at 400 degrees for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted.
BAKED PORK CHOPS and MUSHROOMS
1 1/4 pounds Lean Pork Tenderloin -- 6 chops
1 teaspoon Vegetable Oil
2 cups Mushrooms -- fresh, sliced
1 cup Chicken Broth
5 teaspoons Cornstarch
1/4 teaspoon Tarragon -- dried, crushed
2 ounces Processed Swiss Cheese
3 cups Rice, cooked
In a large skillet which has been pre-heated, sear both sides of pork chops quickly to seal in juices. Grease bottom of a 9 x 9 inch baking dish with the vegetable oil, and place pork chops in bottom of pan. Cover pork chops with sliced mushrooms and set aside. In a 2-cup microwave-safe measuring cup, combine broth, cornstarch and
tarragon. Microwave broth mixture on HIGH (100% power) for 3-4 minutes, stirring twice until thickened and bubbly. Stir in cheese until melted. Pour broth mixture over mushrooms and pork chops. Bake, loosely covered with foil, for 20 - 25 minutes at 350 degrees F, or until pork is cooked through. Serve hot on a bed of cooked rice.
BAKED PORK FILET
1 Tbs. oil
500 g pork fillet
Herbies mixed herbs
Salt & pepper
juice of 1 lemon
Heat oil on flat plate & brown the fillet. Lay out a piece of foil & brush with oil. Arrange herbs over the center & put the fillet on top. Sprinkle with salt & pepper. Add
lemon juice. Wrap the foil around the fillet & seal edges. Place in preheated barbecue & bake for 30 minutes. Upon serving, unwrap the meat & pour the juice into a serving
jug, discard foil and herbs. Serve fillet on with snow peas and potatoes with the juices as a sauce. A wine to go with pork fillet? A slightly sweet white, with good body.
This recipe is interesting because of the way in which it is written. I wonder what was
the first language of the person who wrote it. We'll never know!
BEEF SHORT RIBS
4 lbs. beef short ribs (about 2 in. in length)
Salt and pepper to taste
1 tsp. dry mustard
1 Tbls. Worcestershire Sauce
1/2 cup ketchup
1/2 cup water
1/4 cup vinegar
1 medium onion, chopped medium-fine
1 to 1-1/2 Tbls. dark brown sugar
Sprinkle ribs with salt and pepper, arrange on a rack in a foil-lined roasting pan (9 x 13). Roast uncovered in a preheated 425º oven until browned - about 30 minutes. Reduce oven temperature to 350º . Discard fat in roasting pan; return ribs to pan without rack. In medium bowl, stir together mustard, Worcestershire Sauce, ketchup, water, vinegar, onion and sugar; pour over ribs. Tightly cover pan with foil; bake in 350º oven, turning once midway, until tender - about 2 hours. Remove ribs and keep warm in low oven. Pour sauce into small bowl and skim off fat; reheat sauce and pour over ribs.
2 pounds Lean Pork Tenderloin -- Ribs
1/2 cup Vinegar
2 quarts Water
2 tablespoons paprika
1 teaspoon salt
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons red pepper
1 1/2 teaspoons white pepper
1/2 teaspoon black pepper
1 teaspoon dried thyme leaves
1 teaspoon oregano
8 medium Potatoes
Scrub potatoes and wrap in foil. Preheat grill 30 minutes before you are ready to cook ribs, and place potatoes on top rack of grill. They will be fully baked when ribs are finished cooking. Cut ribs into serving-size pieces. Place into a large pot, and pour in
vinegar. Pour enough of water over ribs to just cover them, and set over high heat to boil until meat is cooked through. Remove ribs from water and drain on paper towels to cool a bit. Combine seasonings together well and rub on all surfaces of ribs. Place ribs on covered grill over indirect heat and cook, turning every 7 - 10 minutes, for 30 minutes
CBLS ASIAN CHICKEN STIR FRY
Prep/Cook Time: 20 minutes
1 tbsp. vegetable oil
1 lb. boneless chicken breasts, cut into strips
1 can Campbell's(r) Golden Mushroom Soup
3 tbsp. soy sauce
1 tsp. garlic powder
1 bag (16 oz.) any frozen vegetable combination, thawed
Hot cooked rice
HEAT oil in skillet. Add chicken and stir-fry until browned. ADD soup, soy and garlic. Heat to a boil. Add vegetables and cook until tender-crisp. Serve over rice. Serves 4.
CBLS SOUPERBURGER SANDWICHES
Prep/Cook Time: 15 minutes
1 lb. ground beef
1 medium onion, chopped
1 can Campbell's(r) Cheddar Cheese Soup
1 tbsp. prepared mustard
1/8 tsp. pepper
6 hamburger rolls
COOK beef and onion in skillet until browned. Pour off fat. ADD soup, mustard and pepper. Heat through. Serve on rolls. Makes 6 sandwiches.
CBLS SOUTH OF THE BORDER CHICKEN
Prep/Cook Time: 20 minutes
1 tbsp. butter or margarine
4 boneless chicken breast halves
1 can Campbell's(r) Broccoli Cheese or 98% Fat Free Broccoli Cheese Soup
1/3 cup milk
4 cups hot cooked rice
Pace(r) Chunky Salsa
1 small avocado, sliced (optional)
HEAT butter in skillet. Add chicken and cook until browned. ADD soup and milk and heat to a boil. Cover and cook over low heat 5 min. or until done. Serve with rice. Top with salsa, sour cream and avocado. Serves 4.
CHEESE FONDUE WITH TEQUILA
1 large round of garlic bread (shepherds bread may be substituted)
1 tsp. butter
2/3 C. crumbled Roquefort cheese
7 oz. cream cheese, cubed
5 oz. Manchego cheese, shredded (Monterrey Jack may be substituted)
1 clove garlic, minced
2 Tbsp. sour cream
1 jigger tequila
1/2 tsp. pureed chipotle chile (optional)
salt and pepper to taste
1 medium sized baguette
2 sticks of butter (approximately) for toasting the bread
1 sprig of curly leaf parsley
1 red pepper, finely chopped
Cut a large hole in the top of the garlic bread and scoop out the insides without breaking the crust. Melt 1 tsp. of butter in a saucepan, add the garlic and cook until soft (about 1 minute). Add the Roquefort cheese, cream cheese and Manchego cheese stirring to combine. Add the sour cream, tequila and, if desired, the chile chipotle and continue stirring until the mixture is well blended together. Add salt and pepper to taste and pour the cheese mixture into the hollowed out bread round. Cut the baguette into 1" cubes
and brown in remaining butter a few at a time. Garnish the fondue with the parsley and red pepper and serve with the bread cubes.
.CHEESY BAKED ZUCCHINI
Slice zukes (1-3, depending upon size!) approximately 1/2 inch thick. Place
a layer of zukes into a greased square baking pan, take four slices of
American cheese and place on top. Add another layer of zukes slices, repeat
with cheese, making as many layers (I usually have three-four) until all is
used up. Season with black pepper. I don't add salt because the cheese adds
enough salty flavor. Bake at 350, uncovered for approximately 45-60 minutes.
Delicious over pasta!
CHERRY PECAN COOKIES
1 cup butter or margarine -- softened
1 cup powdered sugar -- sifted
2-1/2 cups all-purpose flour
1/4 teaspoon cream of tartar
1 cup candied cherries -- halved
1/2 cup pecans -- finely chopped
Cream butter; gradually add sugar, beating until light and fluffy. Add egg and beat well. Combine flour and cream of tartar; add to creamed mixture, and mix well. Stir in cherries and pecans. Shape dough into two 10- x 2-inch rolls. Wrap in aluminum foil and freeze until firm. Cut into 1/4-inch slices; place on ungreased cookie sheets. Bake at 375 degrees F. for 10 to 12 minutes. Yield 6-1/2 dozen (2 cookies per serving).
1 - 20 oz can cherry pie filling
1 - 20 oz can crushed pineapple, drained
1 - 14 oz can sweetened condensed milk
8 oz carton whipped topping
Mix together all the ingredients, stirring well. Chill and serve.
CHEWY GRANOLA BARS
1 teaspoon margarine or butter
1 10-ounce package large marshmallows
1/4 cup margarine or butter
4 cups granola with raisins
1 1/2 cups crisp rice cereal
1/2 cup shelled sunflower seeds or chopped peanuts
Grease a 13x9x2-inch baking pan with the 1 teaspoon margarine or butter. Save until Step 4.
Put marshmallows and the 1/4 cup margarine or butter in a large saucepan. Put saucepan on a burner. Turn burner to medium-low heat. Cook until marshmallows are melted, stirring all the time with a wooden spoon. Turn off burner. Remove saucepan
Stir in granola with raisins, crisp rice cereal, and sunflower seeds or peanuts.
Transfer mixture to the prepared baking pan. Press with buttered hands to make it even. Let mixture cool. Cut into bars with the knife. Makes 24 bars.
Make ahead tip: Prepare bars; store in tightly container up to 2 days.
CHICKEN AND FRUIT SALAD WITH MANGO VINAIGRETTE
2 to 3 mangos
12 ounces skinless, boneless chicken breast halves
1/2 teaspoon curry powder
1/8 teaspoon salt
1/4 teaspoon coarsely ground pepper
6 cups torn mixed greens
1/2 medium cantaloupe, seeded, peeled, cut in 1-inch chunks
1 cup halved or sliced strawberries
1 recipe Mango Vinaigrette (see below)
2 green onions, thinly sliced
Pit, peel, and slice the mangoes. Measure 1-1/2 cups for use in the vinaigrette; set remaining slices aside for salad. Rinse chicken; pat dry with paper towels. Stir together the curry, salt, and pepper. Rub chicken with curry mixture. Grill chicken on the rack of an uncovered grill directly over medium coals about 12 to 15 minutes or until tender
and no longer pink, turning once halfway through grilling. (Or, place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 10 to 12 minutes,
turning once.) Cool chicken slightly; slice into 1/4-inch strips. Arrange greens on individual dinner plates. Top with chicken strips, melon, strawberries, and reserved
mango slices. Drizzle each salad with some of the Mango Vinaigrette. Sprinkle green onion over all.
In a blender container or food processor bowl, combine the 1-1/2 cups mango, 1/4 cup orange juice, 3 tablespoons rice vinegar or white wine vinegar, 2 teaspoons honey, and 1 teaspoon Dijon-style mustard. Cover and blend or process until smooth. Cover and chill until serving time. Makes about 1-1/4 cups. Total Yield: 4 Servings
CHICKEN MUSHROOM LO MEIN
12 ounces skinless,
boneless chicken breasts
2 tablespoons soy sauce
2 tablespoons dry sherry
2 teaspoons cornstarch
8 ounces linguine
1 tablespoon cooking oil
1 tablespoon toasted sesame oil
8 ounces fresh mushrooms, sliced (3 cups)
1 medium red or green sweet pepper, cut into 2-inch strips (1 cup)
4 green onions, cut into 2-inch pieces
6 ounces fresh pea pods, strings removed (1-1/2 cups)
1/2 cup water
1/4 teaspoon instant chicken bouillon granules
Cut chicken into bite-sized strips. In a small bowl stir together soy sauce, dry sherry, and cornstarch. Add chicken; stir to coat. Cover and chill for 30 minutes. Meanwhile, cook linguine according to package directions, omitting oil and salt. Drain well.
Add cooking oil and sesame oil to a wok or 12-inch skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Add mushrooms, red or green sweet peppers, and green onions to wok; stir-fry for 2 minutes. Add pea pods and stir-fry
about 1 minute more or until vegetables are crisp-tender. Remove vegetables from wok.
Drain chicken, reserving liquid. Stir-fry chicken for 2 to 3 minutes or until no longer pink. Combine water, bouillon granules, and reserved marinade; add to wok. Cook and stir until thickened and bubbly. Add drained linguine and cooked vegetables. Stir to coat.
Cook and stir about 1 minute more or until heated through. Makes 4 servings.
CHICKEN OKRA GUMBO
2 pounds fryer breasts or thighs ( any parts may be used totaling 2 #)
1 1/2 pounds fresh okra
1 fresh large tomato, chopped..(15 oz canned tomatoes may be used..
Drain first and chop...then use the juice in the stock or water.)
1 large onion chopped
2 TBS shortening for frying okra, onions and tomatoes
3 TBS shortening or bacon drippings from that used to fry chicken
2-3 TBS plain flour
3 quarts water or stock
salt and pepper to taste
Cut up chicken and dredge with flour mixed with salt and pepper. Fry until brown . Fry okra, onions and tomatoes . Make a roux in a heavy skillet with 3 TBS of pan drippings where chicken was fried. Add fried chicken and vegetables. Stir for a few minutes . Add water, salt and pepper to taste. Cover and allow to simmer for 2 hours. Serve over hot rice with a nice cold green salad and hot crusty French bread baguettes.
1 small basket ripe tomatoes, peeled and cut up
7 medium onions, peeled and diced
2 to 3 cups celery, cut to match the onions
3 cups brown sugar
3 cups vinegar, cider, white or both in combination
2 Tbsp. salt
2 Tbsp. mixed pickling spice, tied in gauze bag or tea acorn
2 tsp. whole cloves, tied in gauze bag or tea acorn
In large Dutch oven, mix vegetables and the rest of the ingredients. Boil until thick, 2 1/2 to 3 hours, stirring frequently. Seal in sterile jars.
CLASSIC GRILLED CHICKEN
3-1/2 pounds whole chicken -- quartered
1/4 cup lemon juice
1/4 cup olive oil
2 tablespoons soy sauce
2 cloves garlic -- minced
1/2 teaspoon sugar
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
Rinse chicken under cold running water; pat dry with paper towels. Arrange chicken in 13- x 9-inch glass baking dish. Combine remaining ingredients in small bowl; pour half of mixture over chicken. Cover and refrigerate at least 1 hour or overnight. Cover and reserve remaining mixture in refrigerator to use for basting. Remove chicken from marinade; discard marinade. Pour hot water in foil drip pan and place under grill grid. Place chicken on grid directly above drip pan. Grill chicken, skin side down, on covered grill 25 minutes. Baste with reserved marinade. Turn chicken, baste again, and grill 20 to 25 minutes or until juices run clear and chicken is no longer pink in center. serves 6 .
CORN PEPPER JACK CRACKERS
8 ounces pepper-jack cheese -- shredded
3/4 cup flour
1/2 teaspoon baking powder
1 stick butter -- cut up
3/4 cup cornmeal
1/2 teaspoon salt
Place all ingredients in food processor and process until mixture forms a ball. Divide dough in half. On a lightly floured surface, pat each half into a 6" long, 1-1/2" wide, 1-1/2" rectangle. Wrap each in plastic wrap and chill until firm, at least 1 hour up to 1 week. position racks to divide oven in 3rds. Heat to 350`. Cut dough crosswise in 1/4" thick slices. Place about 1/2" apart on ungreased cookie sheets. Bake 12 to 14 minutes
switching sheets halfway through baking, until set and edges are golden brown. Remove to wire racks to cool. Store in airtight container.
Notes : Whole Wheat Cheddar: Substitute white cheddar for jack and whole wheat flour for cornmeal. Proceed as directed If freezing dough let set at room temperature for 25 minutes or until still firm enough to slice. Bake 20 minutes.
CUCUMBER CHICKEN PITA SANDWICHES
1/2 cup plain yogurt
1/4 cup finely chopped cucumber
1/2 teaspoon dried dillweed
1/4 teaspoon dried mint, crushed
4 large pita bread rounds
4 lettuce leaves
6 ounces thinly sliced fully cooked chicken breast
1 small tomato, thinly sliced
1/3 cup crumbled feta cheese
For dressing, in a small mixing bowl stir together yogurt, cucumber, dillweed, and mint. Set aside.
For each sandwich, place a pita bread round on a plate. Top with lettuce, chicken, tomato, and feta cheese. Spoon dressing on top. Roll up the pita bread. Secure with wooden toothpicks. Serve immediately. Make-ahead tip: Prepare dressing; cover and chill up to 6 hours.
1 prepared angel food cake
1 - 20 oz can crushed pineapple, drained
30 large marshmallows
1 cup milk
1 large carton (12 oz)whipped topping
1 small pkg coconut
Crumble cake and spread out evenly in bottom of a large oblong pan. Pour pineapple evenly over cake. Heat milk and marshmallows in saucepan over low heat until marshmallows are dissolved. Pour this evenly over layer of pineapple. Spread whipped topping over cake to create frosting effect. Sprinkle with coconut. Chill.
EASY BLACK BEAN SALSA
1 tub refrigerated fresh salsa (check the supermarket refrigerated section
or a local Mexican restaurant)
2 cans whole black beans, drained
1 small box frozen corn kernels, thawed and drained
Dash of Italian salad dressing (vinaigrette-style)
Dash of garlic powder
Toss beans and corn with salsa. Drizzle with Italian dressing and sprinkle with garlic powder, salt and pepper to taste. Chill and serve with tortilla chips. (Sprinkle with chopped fresh cilantro if you like.) VARIATION: Substitute 1 1/2 cups small/chopped, cooked shrimp and 1 diced avocado for the beans and corn.
1 package active dry yeast
2 cups warm water (105 to 115 degrees)
1 teaspoon sugar
2 teaspoons salt
5 1/2 to 6 cups unbleached flour
Oil, for greasing
In a large bowl or electric mixer, sprinkle yeast over 1/4 cup of warm water. Add sugar and let stand until yeast is soft (about 5 minutes). Stir in remaining 1 3/4 cups water
and salt. Add 4 cups of the flour. Mix to blend, then beat at medium speed until smooth and elastic (about 5 minutes). Gradually beat in about 1 more cup of flour to make a soft
dough. Turn dough out onto a board or pastry cloth floured with some of the remaining 1/2 to 1 cup flour. Knead until dough is springy and small bubbles form just under the
surface (10-15 minutes), adding just enough flour to prevent dough from being sticky. Turn dough into a greased bowl. Cover with plastic wrap and a towel let rise in a warm
place until doubled in bulk (about 1 hour).
Punch down dough; knead dough lightly into a ball on a floured surface. Cover with inverted bowl and let rest for 10 minutes. Divide dough into 3 equal portions. Shape
each into a slender oval loaf 16 to 18 inches long by rolling the ball of dough under palms of hands to elongate it. Place well apart on a large, greased baking sheet. Let
ride until puffy but not quite doubled (20 to 25 minutes). Preheat oven to 450 degrees. With a razor blade or very sharp knife make 3 diagonal slashes, about 1/2 inch deep,
down center of each loaf. Before baking use an atomizer or spray bottle filled with cold water to spray with a very light mist of moisture. Place in oven, then spray twice more at 3 minute intervals. Bake until bread is well browned (25 to 30 minutes total). Slide onto wire racks to cool. Yield: Makes 3 loaves
SPECIAL FINISHING TIPS:
Even though the natural brown surface is highly desired for these loaves, you can enhance it even further by brushing the crust with a glaze or sprinkling it with seeds, spices, or even herbs. For shine, brush with an egg wash. for a soft crust, brush with milk, buttermilk, cream, melted butter or margarine. For a sweet glaze, brush with honey or a sugar syrup. Some suggested toppings include; sesame seeds, poppy seeds, caraway seeds, fennel seeds, or finely chopped onion or garlic.
FRENCH BAGUETTE INFORMATION:
FRENCH BAGUETTES are THE best fresh out of the oven... the mere aroma is almost unbearable you've just got to dig in. This recipe contains no fat of any kind and only
a little sugar, so the result is a very lean bread. Although best when freshly baked (served within an hour of baking), I've also taken the liberty of including a few quickie tips you can use to enjoy it longer. You may want to save this one for a rainy day because there are quite a few steps involved but well worth the effort!
1. To freshen it, sprinkle with a little water and reheat in the oven.
2. Freeze the bread as soon as it has completely cooled and reheat by letting it stand at room temperature for about 15 minutes, then warm in a 350 degree oven.
FRENCH SILK CHOCOLATE PIE
1/2 cup Butter or Margarine
3/4 cup Sugar
1 tsp. Vanilla
1 square Melted Chocolate
2 Eggs, chilled
Graham Cracker Pie Crust
With an electric mixer, cream together the butter and sugar. Add vanilla and melted chocolate (or use 3 Tbsp. cocoa mixed with about a tablespoon of melted butter).
When all the above is thoroughly combined, beat in each egg, one at a time, beating for two minutes after each egg is incorporated, to make it light and fluffy. Pour immediately into the graham cracker crust, and pop into the fridge to chill thoroughly.
FRESH SALSA (CHILE)
1-3 Serrano peppers
2-4 cloves garlic
3-5 tomatoes, fresh or canned.
1/2 cup cilantro
juice from one lime or lemon
Toast peppers (put them on a hot skillet, turning them as they blister, until they are evenly blistered). Put in a ziplock bag or brown paper bag and close. Let sit about 10 minutes then peel under water. Remove seeds. Chop finely. Chop tomatoes finely. Dice onion finely. Remove papery outer skin of tomatillos and simmer until they turn from green to yellowish olive green (about 5 minutes). Let cool, drain and chop finely. Mash or blend garlic cloves. Add the peppers and the tomatillos. Add tomatoes. Add cilantro. Add salt and lime or lemon juice to taste.
Variations: Use a blend of hot peppers (jalapenos, Thai.). If you remove the seeds after toasting the peppers, they won't be as hot. In general, the smaller the chile, the hotter it is.
FRIED CHEESE STICKS
1/2 pound Mozzarella Cheese, part skim milk
1/4 cup Flour
2 medium Eggs -- beaten
1/2 cup Bread Crumbs -- dried
4 teaspoons Green Onion -- minced
2 teaspoons Parsley -- minced
1 cup Spaghetti Sauce
Vegetable Oil -- for deep-frying
Cut cheese into 2-1/2 × 1/2-inch sticks. Dust with flour. Dip in beaten
egg and into crumbs. Press crumbs around cheese and dip again in egg and
crumbs to make a firm coating. Refrigerate until time to serve. Deep fry 3
or 4 at a time, turning once, until desired brownness is reached. Remove
from oil and drain on paper towels. Repeat until all are cooked.
Combine remaining ingredients and serve as a dip for cheese.
*Cheese sticks may be baked at 450 degrees F, for 12 - 15 minutes, to avoid
deep frying, but sticks may not retain shape, and will be dryer as a
3 or 4 large ripe avocados
1 large or 2 medium tomatoes
1 small onion, diced very finely
1 small can chopped green chilies
1 Tablespoon lemon juice
salt to taste
Toast tomato over an open flame til skin begins to blacken and split, turning often OR drop in boiling water for 30 seconds. Peel tomato under running water. Dice very finely (1/8 inch dice). Dice onion to match. Peel and mash avocados with tomato, onion, chilies and lemon juice. Add salt to taste. Put one seed in container with guacamole. Cover tightly until just before serving. A piece of plastic wrap placed directly on the guacamole helps keep it from darkening.
If you don't think it will be enough, add a small container of low fat sour cream and mix thoroughly. Better without.
GUMBO INFORMATION AND RECIPE
The following information comes from an old book compiled by a group in Baton Rouge , Louisiana. They had this to say regarding their state's Original Creation :
"Gumbo is a cherished possession of South Louisiana kitchens, and the word ''gumbo'' comes from the Congo ''quin-gumbo'' which means okra. It may be made with okra, or with file' as a thickening agent. File' is the powdered sassafras leaf made long ago by the Choctaw Indians. Whereas okra is cooked with the gumbo, file' is added AFTER the gumbo is removed from the heat. Never add file' while gumbo is cooking because boiling after the file' is added tends to make the gumbo stringy and unfit for use.
Gumbo is a wonderful means of using leftovers : bits of ham or a ham bone, turkey, duck, or chicken carcass, sausage, seafoods or bacon.
When using a carcass or a hambone , boil first and remove all the meat from the bones. Set aside to be placed back in the gumbo later. Strain the stock and use in the gumbo.
Gumbo is subject to infinite variations; all these ingredients are interchangeable in the following recipes. the thickness of the gumbo depends on the amount of water or stock added.. Gumbo is best served over mounds of hot rice in a large soup bowl '' .
Basic Gumbo File'
3 quarts water
1 medium onion...quartered
3 cloves garlic
1/2 green bell pepper
3 TBS oil or bacon drippings
3 TBS plain flour
1 1/2 tsp salt
1/4 tsp black pepper...or to taste
1/2 pint or more fresh or canned oysters
2/3 pound of more shrimp
1 tsp file' powder
Let vegetables simmer in water until they fal apart. Mash on plate discarding pepper skin. Return pulp to water. Make dark roux of oil and flour, stirring constantly. Slowly stir in seasoned water, then salt and pepper. Cook 5 minutes. Add shrimp and cook 15 minutes, then add oysters and simmer 5 minutes more. File' should be added after gumbo is removed from the heat, just before serving. Allow to stand 5 minutes after
stirring in file'. Note...the roux should be thicker for an oyster gumbo than for one without because of the water exuded by oysters.
HEARTY PASTA and VEGETABLE SOUP
1 onion, chopped
2 potatoes, peeled and chopped
125 g of spiral pasta (uncooked)
4 cups of vegetable stock
1 bay leaf
2 Tbs. flour
1 can low-fat evaporated milk topped up with
skim milk to make 2 cups
1 tin of corn kernels, drained
1 tin of mushrooms, drained
1/2 tsp. thyme
several drops of Tabasco
black pepper to taste
Spray bottom of a large saucepan with non-stick spray. Cook onion until tender. Add potatoes, pasta, stock ,bay leaf and spices and bring to a boil. Reduce heat and simmer until potatoes and pasta are tender (about 15 min). Mix flour with a little milk to form a paste. Remove pan from heat. Gradually add milk mixture. Return pan to heat and return to a simmer. Add remaining milk, corn and mushrooms and simmer for 3 minutes
longer. Serve with bread and a salad. Makes 8 servings.
HOMEMADE WHEAT THINS
3 cups uncooked oatmeal
2 cups unbleached white flour (may substitute 1 c. whole wheat flour for the white)
1 cup wheat germ
3 tbsp. sugar
1 tsp. salt
3/4 cup oil
1 cup water
Mix all together, and roll out onto 2 cookie sheets. Sprinkle with salt. Lightly roll again to press salt in. Cut into squares or diamonds - a pizza cutter works well. Bake at 350°. After 15 minutes begin checking the crackers and remove the ones that are golden brown and hard. Continue checking every 3-5 minutes. Optional sprinkle with sesame or poppy seeds before baking.
WEAR GLOVES WHILE WORKING WITH PEPPERS
36 Hot Peppers
1 qt. yellow mustard
1 qt. vinegar
5 cups sugar
Remove and discard the seeds from all but 5 peppers. Grind up remaining peppers and seeds. Combine all ingredients in a heavy pot. Bring to a boil and then simmer for 30 minutes. Stir occasionally to prevent scorching. Mix together 1 pint cold water and 1 1/2 cups flour. Blend well. Remove the pepper solution from heat and blend in flour/water
mixture. Put into jars. Seal & process for 15 minutes in a hot water bath. Complete the seals. Batch makes 7-9 pints. Good with hot dogs.
ITALIAN STYLE PORK CHOPS
8 pork chops
1 tsp. Italian herbs
2 Tbsp. butter
1 clove garlic, minced
1 28 oz. can crushed tomatoes
1 Tbsp. lemon juice
Sprinkle pork chops with salt, pepper and Italian herbs. Place chops in heavy skillet. Brown well in heated butter on both sides, about 5 minutes on each side. Add garlic. Add tomatoes with liquid and lemon juice. Cover, simmer gently for 30 to 40 minutes or until chops are no longer pink in the center and are cooked and tender.
2 cups raw elbow noodles
2 cans cream of whatever soup - chicken, celery, broccoli, mushroom, etc.
or choice of any 2
2 cups cooked, boned chicken (or leftover roast beef or pork)
1 can corn, drained
1 1/2 cups frozen beans
1/2 to 3/4 cup milk
1/2 crushed Potato Chips or 1/4 cup Parmesan Cheese (optional)
Cook noodles. While noodles are cooking, stir corn and chicken into 2 cans of soup. Warm over medium low heat, stirring occasionally. Stir in enough milk for desired consistency - maybe less, maybe more. Drain noodles thoroughly. Stir into soup mixture. Stir in frozen peas. Bake at 350 degrees F. for 20 - 25 minutes.
MEATLESS TAMALE PIE
3 large onions, cut in half and sliced
4 peeled, diced carrots
3 cans beans (I use 1 each pinto, kidney and black beans), undrained
1 lb frozen corn
1 - 8 oz can tomato sauce
1 Tbls cumin
1 Tbls chili powder
1 box Jiffy cornbread with egg & milk called for or 1/2 regular recipe for
Fry onions and carrots until tender but not brown, stirring almost all the time. Add beans, frozen corn, tomato sauce, cumin and chili powder. Put in flat (rather than deep) casserole dish. Pour cornbread mixture over all, trying to get it mostly covered. Bake for 30 minutes at 350 degrees or until cornbread is done and lightly brown on top
MEXICAN 7 LAYER DIP
There are about a million versions of this. WARNING: Jalapeno peppers are really hot - I usually buy the smallest one I can find. If I am serving children as well, I omit it. This tends to be very popular - you might want to make 2 - one with jalapeno and one without.
16 ounces refried beans
1 pint sour cream
1 package Lawry's Taco Seasoning Mix
1 jalapeno pepper, seeded and minced very fine, divided
1 container refrigerated guacamole dip
1 sliced avocado
1 small can sliced black olives
grated cheddar and mozzarella cheese
chopped green onions
Use the food processor or a sharp knife and finely mince the jalapeno. Mix 1/2 of minced jalapeno with the refried beans. Spread all the refried beans onto a large serving dish. Combine 1/2 of the Lawry's Taco Seasoning Mix with the sour cream. Spread over the refried beans Mix the remaining half of the minced jalapeno with the guacamole dip. Spread the guacamole dip over the sour cream mixture. Sprinkle the remaining Lawry's over the guacamole dip. Top with avocado, tomato, green onions, and cheese. The last layer should be the sliced olive. Serve with chips. Serves 8 guests as an appetizer.
2 4 1/2-ounce cans chopped black olives
2 4-ounce cans chopped chilies
3 chopped green onions
2 mashed garlic cloves
3 teaspoons olive oil
2 teaspoons red wie vinegar
1 teaspoon pepper
Mix all ingredients together and serve with frito chips.
MEXICAN CHEESE DIP
1 lb. ground meat or sausage
1/4 t. cumin
1/4 t. chili powder
8 oz. medium
16 oz. cream cheese
4 oz. chopped green chilies
8 oz. Velveeta cheese (regular or mild Mexican), cut in 1-inch cubes
Saute onion and ground meat. Add cumin and chili powder. Drain. Layer in a 9x13 pan: cream cheese, meat, salsa, green chilies, cubed cheese. Bake at 350 degrees (F) for 30 minutes. Serve with tortilla chips.
MEXICAN HOT SAUCE
1 can Rotel diced tomatoes, drained
1 can chopped stewed tomatoes, drained
16 oz. jar Old El Paso Thick & Chunky hot sauce
1 t. garlic powder
1/2 t. red pepper (opt)
1/4 c. chopped jalapeno peppers (opt)
1 t salt
Blend all ingredients in food processor to desired consistency. To make the sauce hotter or milder, you can use hot or mild Old El Paso, or use more or less peppers.
7 corn tortillas
1/3 cup all-purpose flour
1 1/2 teaspoons chili powder
1/2 teaspoon salt -- optional
2 medium tomatoes -- chopped
2/3 cup salsa
8 green onions -- sliced
1 jalapeno peppers -- seeded and chopped
8 eggs -- slightly beaten
1 cup 1% low-fat milk
10 ounces frozen chopped spinach -- thawed and drained
1 cup nonfat cheddar cheese -- shredded
Spray the bottom and sides of a 2 quart rectangular baking dish with nonstick cooking spray. Place tortillas, overlapping and cutting to fit as necessary; set aside. Combine the flour, chili powder and salt. Sprinkle half of the flour mixture over tortillas. Combine tomatoes, salsa, green onions, and chopped jalapenos. Spoon over tortillas. Sprinkle with remaining flour mixture. In a medium bowl, combine the eggs, milk, and spinach. Pour egg mixture evenly over the mixture in baking dish. Bake, uncover, in a 350 oven for 30 minutes. Sprinkle with cheese and bake 5 minutes more. Let stand 10 minutes before serving. If desired, garnish with sliced jalapenos.
24 ounces Cream Cheese
1 1/2 tablespoons Lemon Juice
1 cup Sugar
1 1/2 teaspoons Vanilla
36 Vanilla Wafer Cookies
2 cups Cherry Pie Filling -- canned
In a large bowl, cream the cheese, sugar and eggs until smooth. Add lemon juice and vanilla. Set aside. Put one wafer each into 36 cupcake liners (foil liners work best). Fill cups 3/4 full of cream cheese mixture. Bake at 350 degrees F for 15-20 minutes. When cooled, spoon pie filling or fresh fruit onto each cheesecake.
Topping option: Sprinkle hot cheese cakes with chocolate chips as soon as
they come out of the oven. Don't spread the melted chips, just let them set so they slightly sink into the cheesecake instead of rolling off.
Freezer Option: Completely cool cheesecakes, then place into a seal-able container and freeze for up to 3 months before using. Thaw for 30 minutes to 1 hour before using, and then top with fresh fruit or prepared pie filling before serving.
MUSTARD SCOTCH FILET WITH HERBED CREAM
6 Scotch fillet steaks
1/3 cup seedy mustard
2 Tbs. salad dressing
1 Tbs. lemon juice
1 Tbs. chopped chives
2 cloves garlic, smashed
1 Tbs. honey
Combine mustard, dressing, juice, chives, garlic, honey & Tabasco in a bowl & mix well. Pour marinade over & refrigerate for 2 hours. Cook meat on barbecue until ready.
Serve with Herbed Cream.
2/3 cup natural yogurt
1 Tbs. fresh herbs (parsley, chives etc.)
2 Tbs. finely chopped pimento
Mix all ingredients & stir until fairly thick
PARMESAN SESAME CRACKERS
3 ounces Parmesan cheese -- grated
1/4 teaspoon salt
1/4 teaspoon baking soda
3 ounces water
1 1/2 cups flour
1/4 teaspoon cream of tartar
1/2 teaspoon cayenne pepper
3 tablespoons sesame seeds
Combine all except sesame seeds. Mix until dough becomes smooth. Roll into a ball, wrap in plastic wrap and chill at least 1 hour or overnight. Unwrap the dough, with a large knife, slice about 1/2" thick. Roll as thin as possible, lay the sheets on parchment lined baking trays. Brush with water, sprinkle with sesame seeds. Bake @ 400` until the crackers become golden brown. Break into pieces and serve.
PECAN OATMEAL COOKIES
1 cup Rolled Oats
1/2 cup Bran Buds(r) -- or other bran cereal
1/4 cup Pecans
1/2 cup Margarine
1/2 cup Sugar
1/2 cup Brown Sugar
1/4 cup Egg Whites
1 teaspoon Vanilla
3 teaspoons Water
1 cup Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
Place oatmeal, cereal and pecans in a large bowl and mix lightly. Set aside. In another bowl, cream margarine and sugars together at medium speed until light and fluffy. Add eggs whites vanilla and water, and mix at medium speed for 1 minute, scraping down the bowl before and after adding egg whites, vanilla and water. Stir flour, baking powder, baking soda and salt together and add to creamy mixture and mix at medium speed only until oatmeal is blended into dough. Drop by heaping tablespoonfuls onto a cookie sheet that have been prepared with non-stick cooking spray or lined with aluminum foil. Bake at 375 degrees F for about 12 minutes, then remove cookies to a wire rack and cool to room temperature.
1/2 cup olive oil
2 tablespoons minced garlic
1/2 yellow onion, minced
2 red bell peppers
2 green bell peppers
1 yellow bell pepper (or another green or red one)
2 tomatoes, peeled, seeded and coarsely chopped
2 teaspoons salt
1/4 cup fresh oregano leaves
1/2 red onion, sliced into paper thin slices for garnish
2 tablespoons minced parsley for garnish
In a large skillet over medium heat, heat the 1/2 cup olive oil until it is hot but not smoking. Add garlic and yellow onion and saute, stirring until lightly colored (apx 3 min). Halve the peppers; remove seeds and trim away white ribs. Cut lengthwise into strips 1/2 inch wide. Add all peppers to skillet at one time and stir to blend with garlic-onion mixture. Add tomatoes and salt and mix gently. Scatter oregano leaves across top. Cover and simmer slowly until peppers are soft (12 to 15 minutes). Remove from heat and transfer to serving bowl to cool. Serve peppers at room temperature, garnishing the top with sliced red onion and minced parsley. Yield: About 3 1/2 cups
PEPPERY WHEAT CRACKERS
3/4 cup flour
3/4 cup whole wheat flour
1 1/2 teaspoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup nonfat buttermilk
2 tablespoons oil
2 tablespoons butter -- melted
black pepper -- coarsely ground
Heat oven to 350`. Mix flours, sugar, baking soda and salt. Stir in buttermilk and oil. Shape dough into 6 balls. Roll each ball into a 9" square on lightly floured cloth-covered surface. Cut into 2 1/4" squares; brush lightly with butter. Place squares on ungreased cookie sheet. Sprinkle with pepper and dill weed. Bake 8 to 10 minutes or until crisp and golden. Yield: 48 crackers
1/2 lb ground pork sausage
1/2 lb ground beef
1 t. salt
1/8 t. pepper
3/4 c. raisins
3 scallions, diced
28 oz. can peeled tomatoes
1 clove garlic, diced
6 oz. tomato paste
4 oz. can diced green chilies
1/2 c. sliced almonds
1/4 t. oregano
Brown meat in skillet. Add salt and pepper. Drain fat. Barely cover water and simmer, covered, 30 minutes or until water is absorbed. Add remaining ingredients; simmer 15 minutes. Refrigerate at least 4 hours.
1 large Idaho(r) Potato -- unpeeled and thinly sliced
1/4 teaspoon Salt
1/4 cup Taco Sauce -- *see Note
2 tablespoons Green Chilies -- drained and chopped
2 tablespoons Green Onions -- chopped
1/4 cup 40% less-fat shredded Cheddar cheese (3
Arrange potato slices in a microwave-safe pie plate or shallow baking dish. Sprinkle slices with salt; brush with half of taco sauce. Cover with microwaveable plastic wrap; microwave at HIGH 4 to 5 minutes, or until potatoes are tender, rotating pie plate a half-turn after 2 minutes. Brush potato slices with remaining taco sauce. Sprinkle with green chilies, green onions and cheese. Cover and microwave at HIGH 30 seconds to 1 minute, or until cheese melts. * Salsa can be substituted for taco sauce
REFRIGERATOR PLUM BREAD PUDDING
1-1/2 pounds plums -- cut into thin wedges
1 cup sugar
1/4 teaspoon ground cinnamon
1 tablespoon lemon juice
2 teaspoons cornstarch
1 tablespoon cold water
1/4 teaspoon vanilla extract
3 tablespoons butter -- softened
6 slices white bread
Bring first 4 ingredients to a boil in a saucepan. Cover, reduce heat, and simmer, stirring occasionally, 10 minutes. Whisk together cornstarch and water. Stir into plum mixture, and return to a boil, stirring constantly; boil, stirring constantly, 1 minute. Cool slightly; stir in vanilla. Spread butter evenly on 1 side of bread slices; spoon 1/3 of plum mixture into a lightly greased 9- x 5-inch loaf pan. Top with two bread slices. Repeat layers twice; cover and chill pudding at least 8 hours. Invert pudding onto a platter. If desired, pipe whipped cream around edges. Yield 8 servings.
2 large tomatoes, coarsely chopped
1 (4-ounce can) chopped green chilies, drained
1/2 cup finely chopped onion
1/4 cup chopped fresh parsley or 2 tablespoons dried
2 fresh jalapeno peppers, seeded and minced
1 clove garlic, minced
1 tablespoon lime juice
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon hot sauce
Dash of sugar
Combine first 12 ingredients in food processor. Process for 10 seconds or until mixture is chunky. Transfer salsa to a serving bowl. Cover and chill thoroughly. Stir salsa before serving. Serve with tortilla chips. Yield: 3 cups
Wash short ribs and shake off excessive water. Combine salt, pepper,
garlic salt and pancake flour in plastic bag. Shake ribs and brown in
frying pan in shortening. Put in baking dish or roaster. Sprinkle
thoroughly with Worcestershire Sauce. Brown onions in same frying pan and
put on top of meat. Sprinkle with more Worcestershire Sauce and add 1/2 cup
of water. Cover baking dish or roaster, and bake at 325º for at least
1-1/2 hours or longer.
SOUTHERN CORN STICKS
2/3 cup Cornmeal
1 tablespoon Flour -- (1 to 2)
1 Egg White
1 tablespoon Vegetable Oil
2/3 cup Buttermilk -- or soy milk
1/4 teaspoon Baking Powder
1/4 tsp Salt
1 tsp Sugar
Combine dry ingredients then add liquid and mix thoroughly. Place a cast iron corn-stick baking tray in a 400 degree F oven for 5 minutes. This is what gives your corn sticks that crunchy outer crust. Remove the tray from the oven, then coat it with a cooking spay. Spoon batter into each corn stick trough until full up to the brim. Return to the oven. Cook for 10 minutes or until golden brown. Remove sticks from tray and wrap in a towel. Place in a lined serving basket. Serve hot. *If you don't have a corn stick tray, you can substitute a cast iron skillet.
1-1/2 cups chopped fresh apricots or peeled peaches
3/4 cup chopped red or green sweet pepper
3/4 cup chopped, seeded cucumber
1/4 cup sliced green onion
1 to 2 fresh jalapeno peppers, seeded and finely chopped
2 tablespoons honey
2 tablespoons lime juice
1 tablespoon snipped fresh cilantro or parsley
In a medium mixing bowl combine all ingredients. Cover; chill in the refrigerator for up to 4 hours, stirring once or twice. Serve with a slotted spoon. Makes about 2-1/2 cups salsa. *Note: Because chili peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chili peppers, put plastic bags over your hands or wear plastic or rubber gloves. If your bare hands do touch the chili peppers, wash your hands well with soap and warm water.
2 (8-oz.) pkg. cream cheese, room temp.
1 can diced tomatoes and green chiles (Rotel)
OR 1 small jar salsa verde (green salsa made with tomatillos)
Stir about a third of the tomatoes/salsa into cream cheese to loosen, then mix in the rest. Chill and serve with tortilla chips.
TERIYAKI TURKEY BURGERS
1/2 pound ground turkey
1/3 cup teriyaki sauce
1/4 cup chopped onion
1/4 cup crushed pineapple -- drained
1/2 teaspoon garlic powder
In medium bowl, combine all ingredients; mix well. Form into 4 patties (mixture will be moist). Grill or broil 5 inches from heat source 3 to 5 minutes on each side or until cooked through. Yield: 4 servings.
THREE BEAN SALAD
1 - 8 1/2 oz can lima beans
1 - 8 oz can cut green beans
1 - 8 oz can red kidney beans
1 medium red onion, sliced and separated into rings
1/2 cup chopped green pepper
2/3 cup vinegar
1/2 cup salad oil
1/4 cup sugar
1 tsp celery seed
Drain all the cans of beans. In large bowl combine all the vegetables. In a jar with a lid put the vinegar, oil, sugar and celery seed. Cover and shake to mix. (Or just mix well in a small bowl.) Pour mixture over vegetables and toss lightly. Cover and refrigerate several hours or overnight. Stir occasionally. Drain off excess dressing before serving.
TORTILLA ROLL UPS
8 ounces nonfat cream cheese
8 ounces nonfat sour cream
5 green onions with tops -- chopped
7 ounces chopped green chilies
2 tablespoons chopped black olives -- to taste
1 cup grated nonfat cheddar cheer
12 flour tortillas --6 inches each
In food processor, blend cream cheese, sour cream, green onions, chilies, olives and cheddar cheese. Spread mixture on tortillas and roll up. Roll tortillas in damp paper towels and place in resealable plastic bags. Chill. To serve, cut into 1-inch pieces.
TUNA BOATS FOR KIDS
1 can Tuna
4 short ribs Celery
(or celery from a package of pre-prepared veggies)
1 Tbsp. finely chopped Onion
1 tsp. Lemon Juice
Salt and Freshly Ground Black Pepper
2 Tbsp. Mayonnaise
4 fairly sturdy Rolls (not sliced)
4 slices pre-sliced American Cheese
16 Carrot Sticks (from the same package as the celery; or scrub and slice your own)
Open can of tuna. If it came packed in oil, dump it into a sieve or colander and run water over it to wash away the excess oil, then drain; if it's packed in water, just drain it.
If you're using fresh celery, wash it well - a little brush can help you get all the dirt out of its ribs. With a small knife, cut off about four inches of four of the leafy ends, and set aside. Chop the rest (or at least a couple of big spoonfuls of it) into small pieces, and put into a medium-size bowl.
Chop about a tablespoon of onion, too, and add it to the bowl. Shake some salt and pepper in on top of it (freshly ground pepper adds a nice touch, but use whatever you
have handy). Pour a small "blob" of lemon juice (about a spoonful) in the bowl and stir the veggies and seasonings around in it a little; then add a couple tablespoons of mayo, and mix everything together.
Put the mixing bowl in the fridge while you get out your four rolls. Set them on a cutting board and make a hole in the top of each one by cutting down and toward the center, then removing the hunk of bread you've cut out.
(You won't be serving these "bread holes" today; but they're great for feeding ducks at the closest duck pond; or you can put them into a plastic bag and grind them up later for bread crumbs - maybe for meat balls this weekend.)
After you have the holes (or "holds"!) cut in your bread boats, you're ready to spoon some of your tuna mixture in each. Then it's time to give your boat a "mast," a "sail," and "outriggers": Take the reserved celery sticks and stand them up in the "forward" part of the openings. Then fold each piece of cheese diagonally, and tuck one in the hollow side of each piece of celery. Place each tuna boat on a plate and arrange carrot sticks at right angles to the boats, as though they were outriggers keeping it level.
TUNA NOODLE CASSEROLE
4 Tbls Flour
4 Tbls butter
2 cups raw butterfly or other medium noodle
4 chicken bouillon cubes
1/4 cup boiling water
1 cup onion, diced very fine
2 cups celery, diced very fine
3 cups milk
2 cans white tuna, drained well
1 cup (or more) frozen peas
1/2 crushed Potato Chips or 1/4 Parmesan Cheese (optional)
Cook noodles until tender. Drain and rinse. Dissolve bouillon cubes in 1/4 cup boiling water. While noodles cook, melt butter and saute onions and celery til tender but not brown. Stir in flour until smooth. Add milk and stir briskly until smooth. Simmer over medium low heat until thickened. Stir in tuna, breaking it up before you add it. Stir in noodles. Stir in peas. Bake at 350 degrees F for 20-25 minutes.
(This relish has zip-- cut down on spices if you prefer a milder taste.)
20 large ripe tomatoes, peeled
8 pears, peeled and cored
8 peaches, peeled and pitted
6 large onions, peeled
2 sweet red peppers, cored
3 c. vinegar
4 c. sugar
2 Tbsp. salt
4 oz. whole, pickling spices
Coarsely chop tomatoes; put pears, peaches, onions and peppers through the coarse blade of the food chopper. Combine with vinegar, sugar, salt and the spices, which have been tied loosely in a bag. Cook slowly, stirring occasionally, about 2 hours or until mixture is thick. Ladle into hot sterilized jars; seal at once. Process in boiling water bath (212 degrees F) 5 minutes. Makes about eight pints.
"Victory relish goes by many names in different parts of the country. Some women call it a chutney, others a sauce. "
8 cups of sliced (like apple slices) and peeled zucchini, remove seeds. Cook in 2/3 cup bottled real lemon juice until tender. Add 1 teaspoon of cinnamon, 1 cup of sugar and 1/2 teaspoon of nutmeg. simmer 1 minute then add 1/2 cup crust mixture to thicken...COOL.
4 cups of flour
2 cups of sugar
3 sticks of butter ( don't worry, you only eat this one time a year and it makes a lot).
Combine dry ingredients and cut in butter until crumbly. Put 1/2 the mixture in a 13x9 pan, pat firmly with hand. Bake at 375° F for 10 minutes. Put cooled filling on top of crust that's baked. Add 1 or more teaspoons of cinnamon to remaining crust mixture, then sprinkle on top of filling. Bake for 30 to 40 minutes at 375° F.
10 cups grated zucchini
4 cups chopped onion
1/4 cup salt
5 cups sugar
2 1/4 cups white vinegar (5% acidity)
1 Tablespoon celery seeds
1 Tablespoon ground turmeric
2 teaspoons black pepper
Combine first 3 ingredients in a large bowl. Cover and refrigerate 8 hours or overnight.
Transfer zucchini to a colander; rinse under cold running water. Drain well, and press between layers of paper towels. Combine zucchini mixture, sugar, and remaining ingredients in a large pot. Bring to a boil over medium high heat; reduce heat to medium, and simmer for 30 -45 minutes, stirring often. Pack hot mixture into hot jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover with metal lids, and screw on bands. Process in boiling water bath for 15 minutes. Yield: 9 half pints
6 medium to large zucchini
Spaghetti sauce, any kind you like
Green Bell Pepper
Grated Parmesan Cheese, the more the better
Diced onion if you like it
Wash and cut zucchini into slices. In a 9x13 dish place a layer of zucchini slices, on each slice place a tbls. of spaghetti sauce, put some bell pepper and onion over all and shake on the cheese. Keep layering like this until dish is full. Bake at 350 degrees for 1 hour or until nicely browned. When we have a lot of zucchini we make these in containers and put them in the freezer and take out as needed to bake. It will take a little longer to bake since you have to allow for defrosting.
SHALOM FROM SPIKE & JAMIE
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