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

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Recipes from Spike & Jamie

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Contents Disk 64

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).







































































1 package 1 step angel food cake mix

1/2 cup soda pop

1&1/2 tsp almond extract

1 (7 oz)package coconut or about 2 cups

Heat oven to 350. Cover cookie sheets with foil or heavy brown paper. Beat first three ingredients together on low, scraping sides of bowl constantly 30 seconds. Beat on medium, scraping bowl occasionally 1 minute. Fold in coconut. Drop by teaspoons about 2 inches apart onto covered cookie sheet. Bake until set 10 to 12 minutes. Slide foil or paper off of cookie sheets onto wire racks; cool completely before removing from foil. When cool they peel off the paper or foil a lot easier.

Note: For Christmas I use the confetti angel food cake mix with cherry soda. I also make a few batches using lemon lime soda, lemon extract instead of the almond and a little bit of yellow food color for a lemon macaroon. Your only limited by your imagination as to what flavor and color your cookies are by mixing and matching the soda pop and extracts.


3 cups All Purpose Mix -- or Bisquick

1/2 cup Sugar

1 Egg

1 1/4 cups Milk, 2% low-fat

1 1/2 cups Pecans -- chopped, optional

Preheat oven to 350 degrees F. In a large mixing bowl, mix All Purpose Mix, Sugar, Egg and Milk together. Beat vigorously for 30 seconds. Stir in pecans. Pour batter into greased loaf pan. Bake 45 to 50 minutes. Cool before slicing.

NOTES : Pan Alternatives: Soup cans, No. 2 cans or 1-pound coffee tins may be used for baking bread. To prepare cans for baking thoroughly wash and dry, then grease them well with vegetable shortening. Follow your favorite bread recipe. Fill can slightly more than half full of dough. Cover and put in a warm place to rise, if making a yeast bread. Bake in a preheated 350 degree F oven as follows: soup cans: 40 minutes; No. 2 cans: 45 to 50 minutes, and coffee cans: 50 to 55 minutes. *1 loaf pan equals 5 soup cans, 3 No. 2 cans or 2 one pound coffee tins.


1/3 cup shortening

1/2 cup sugar

2 eggs

1-3/4 cup flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 c mashed ripe bananas

1/2 cup chopped walnuts

Cream together shortening and sugar; add eggs and beat well. Sift together dry ingredients; add to creamed mixture alternately with banana blending well after each addition. Stir in nuts. Pour into well greased 9x5x3 inch loaf pan. Bake at 350' 45-50 minutes or till done. Remove from pan; cool on rack. Wrap and store overnight


3 large bananas, ripe (or 4 medium-size ones), sliced in cartwheel style

1 box of vanilla wafers

Place these items in a casserole dish, layering the wafers first, then the bananas, alternating layers leaving 1/4 inch space (for filling and meringue)


2 cups milk

1/2 cup granulated sugar

3 egg yolks (reserve whites for meringue)

1 tsp vanilla extract

1 tbsp flour

1 tsp lemon juice

1/2 tsp cinnamon

Mix these well, and bring to a boil, stirring constantly over HIGH HEAT. STIR CONSTANTLY. Let boil for approximately 3 minutes, or until filling begins to thicken.

Once it has begun to thicken, remove from heat, and pour over the banana/wafers layer. Set aside.


3 egg whites

3 tbsp. sugar, granulated

1 tsp. lime (or lemon) juice

Using an electric mixer, blend these items until a soft white peak forms. Once this peak has formed, pour the meringue over the pudding and spread out to a somewhat even consistency, sealing the edges with the meringue.

Turn your oven on BROIL, and place the pudding in the middle-to lower part of the oven. Watch carefully, and remove as soon as the meringue has browned. This should take no more than 3 or 4 minutes. Remove from oven, cool for about 10 minutes, and serve. Refrigerate leftovers.


1/2 cup sugar

1 T. cornstarch

7 cups pitted red cherries ( about 2 pounds)*

1/4 t. almond extract

3/4 cup all-purpose flour

1/4 cup baking cocoa

1 T. sugar

1 1/2 t. baking powder

1/2 t. salt

3 T. butter or margarine

1/2 cup milk

Cream or ice cream, if desired

Heat oven to 400 degrees. Mix 1/2 cup sugar and the cornstarch in 2-quart saucepan. Stir in cherries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in almond extract. Pour into ungreased 2-quart casserole; keep hot in oven.

Mix flour, cocoa, 1 tablespoon sugar, the baking powder and salt in small. Cut in butter, using pastry blender or crisscrossing 2 knifes, until mixture looks like fine crumbs.

Stir in milk. Drop dough by 6 spoonfuls onto hot fruit mixture. Bake 25 to 30 minutes or until topping is set. Serve warm with cream. Note: Frozen cherries partially thawed can be used for the fresh cherries.


2 Lobsters, live; 1 lb. ea.

3 qt Water; boiling

3 tb Salt

Butter; melted

Plunge lobsters headfirst into boiling salted water. Cover and return to boiling point. Simmer about 15 minutes; drain. Place lobster on its back; insert a sharp knife between body shell and tail segment, cutting down to sever the spinal cord. Cut in half lengthwise. Remove the stomach (located just back of the head) and the intestinal vein (runs from the stomach to the tip of the tail). Do not discard the green liver and coral roe; they are delicious. Crack claws. Serve lobster with melted butter.





1 pound red cabbage, quartered

2/3 cup golden raisins

2/3 cup lager beer


Freshly ground black pepper

1 bay leaf

1 tablespoon grapeseed or safflower oil

2 onions, peeled and sliced

2 golden delicious apples, washed and cored

1 tablespoon honey

1 teaspoon tarragon vinegar

1 garlic clove, peeled

Preheat oven to 350 degrees. Shred each cabbage quarter. Place in the top of a steamer and steam for 5 minutes, turning occasionally.

Wash the golden raisins very carefully. Place them in a small saucepan with the beer, salt, pepper and bay leaf. Bring to a boil and leave on one side to cool.

Heat the oil in a large ovenproof skillet or cast-iron casserole and sweat the onions, covered, for 5 minutes. Uncover and let the onions color slightly. Add the cabbage and toss for 5 minutes over low heat.

Cut the apples in small cubes and toss in with the cabbage. Add the honey and vinegar to the beer and raisin mixture and pour into the apples and cabbage. Mix well. Add the whole garlic clove. Lay a sheet of parchment paper on top of the cabbage, cover, and braise in the preheated oven for 40 minutes or until tender, tossing every 15 minutes.

Remove the bay leaf and garlic. Using a slotted spoon, carefully transfer the cabbage and raisins to a warmed vegetable dish, or if serving with meat, arrange around the prepared meat. If serving individually, arrange a nest of cabbage surrounded by the raisins with the meat or fish on top.


1 can of cream of Chicken soup

1 cup of cottage cheese

2 cups of milk

Broccoli-- a whole head or whatever

2 cups of celery diced-----can be omitted

salt and pepper to taste

Cook Broccoli and celery in water till tender. Blend chicken soup, cottage cheese and milk in blender until smooth. Pour over the broccoli and heat until hot. Add about a cup of cheddar cheese or till the color that you like it. Variations: Use canned green beans in stead of broccoli. Drain and use them the same way. Can omit the cheese or add.

Variations: Cook two cups of broken spaghetti noodles till tender. Drain and rinse. Add one cup of diced ham and decrease the milk to only one cup. Add a half a can of peas that are drained. Warm till hot. Serves 5 people. They sell this at a popular restaurant for $6.95 a plate!!!!!



2 Lobsters, live; 1 lb. ea.

1 tb Butter (or marg.); melted

1/4 ts Salt

ds Pepper, white

ds Paprika

1/4 c Butter (or marg.); melted

1 tb Lemon juice; fresh squeezed

Kill each lobster by placing it on its back and inserting a sharp knife between body shell and tail segment, cutting down to sever the spinal cord. Cut in half lengthwise. Remove the stomach (located just back of the head) and the intestinal vein (runs from the stomach to the tip of the tail). Do not discard the green liver and coral roe; they are delicious. Crack claws.

Place lobster, open as flat as possible, on a broiler pan. Brush lobster meat with 1 tablespoon melted butter. Sprinkle with salt, pepper, and paprika. Broil about 4 inches from heat for 12 to 15 minutes or until lightly browned. Combine 1/4 cup melted butter and lemon juice; serve with lobster.


1/2 cup cabbage sliced thinly

1/2 cup ham

2 cups of chicken broth or chicken bouillon

1 potato cut in half and cooked until firm but done

salt and pepper to taste

Warm all together until cabbage is cooked and the rest of the ingredients are blended. The restaurant serves the soup in a bowl with a half potato in the bottom and the rest of the ingredients poured over. I would rather dice my potatoes and then boil them for 6 to 8 minutes and drain. Add to the soup. Be careful on the salt if using bouillon. Serves 2 The recipe is one cup of broth and 1/2 potato per person. The rest you adjust as you






12 ounces semisweet chocolate chips

1 ounce unsweetened chocolate -- (1 square)

12 ounces cashews

Line cookie sheets with waxed paper. In large saucepan over low heat, melt chips and chocolate; stir until smooth. Stir in cashews. Drop candy by teaspoonfuls onto prepared cookie sheets. Refrigerate until set. Store in tightly covered container in refrigerator. Yield: 3 dozen


(serves 4)

2 chicken breast, cut into bite sized pieces.

1/2 med. green pepper, chopped

1/2 med onion, chopped

1/2 cup salsa (I use around 1 cup because I love salsa)

8 cups lettuce

1/2 cup sour cream

1/4 tsp cumin

1/4 tsp chili powder

1 tsp lemon juice

Mix the sour cream, cumin, chili powder and lemon juice together in a small bowl and set aside or refrigerate if you would like to make it ahead of time. Fry chicken in a bit of oil until almost cooked. Add green pepper and onion and cook until chicken is done and vegetables are tender-crisp. Add the salsa to the pan and heat. Remove from heat.

Wash and tear up lettuce, divide among 4 plates. Put 1/4 of chicken mixture on top of each plate of lettuce. Drizzle sour cream dressing over top.


2 cups cooked chicken, diced

1 oz ham, diced

1 T vegetable oil

1 medium onion, diced

1 medium green pepper, diced

2 ribs celery, diced

4 cups no-added-salt chix broth

16 oz chunky tomatos, undrained

1/8 tsp pepper

2 T minced fresh parsley

1 bay leaf

1/2 tsp thyme

Dash of Worcestershire sauce

1 cup quick rice, uncooked

1 cup frozen cut okra

In a large stockpot, saute chicken and ham in vegetable oil. Add all remaining ingredients and bring to a boil. Cover and reduce heat to simmer for 20 minute. Remove bay leaf and serve.


2/3 cup Flour -- not self-rising

1/3 cup Unsweetened Cocoa

1 1/2 cups Sugar -- divided

12 large Egg Whites -- at room temperature

1 1/2 teaspoons Vanilla Extract

1 1/2 teaspoons Cream of Tartar

1/2 teaspoon Salt

Heat oven to 375 degrees F. Sift flour, cocoa and 3|4 cup granulated sugar together 3 times and set aside. Beat egg whites at low speed in a large mixer bowl until foamy, about 5 minutes. Add vanilla, cream of tartar and salt. Gradually increase speed to medium while beating in remaining 3|4 cup granulated sugar, 1 tablespoon at a time for 5 minutes. When sugar is mixed in, continue beating to stiff peaks (2 minutes more). Sift one third of dry ingredients over whites, then gently fold in. Repeat process 2 more times. Pour batter into ungreased 10-inch tube pan. Cut through batter to remove air pockets. Bake 40 to 45 minutes, until top springs back when gently pressed. Invert and hang pan on neck of bottle to cool. To un-mold, run a thin knife around side of pan and tube, and invert pan. Turn cake upright onto serving plate. Garnish with powdered sugar, if desired.





(Published: Wednesday, October 18, 2000)

Chowder has a diverse history in North America, provoking strong feelings and often contradictory claims.

About the only certainty is that different kinds of fish stews exist in almost every sea-bound country in the world, and, inevitably, some versions ended up crossing the Atlantic.

In his sea classic, "Moby-Dick" (1851), Herman Melville writes of the Try Pots, a chowder house in Nantucket, Mass., which served cod or clam chowder. He describes the menu as "chowder for breakfast, and chowder for dinner, and chowder for supper, till you began to look for fish-bones coming through your clothes."

By the end of the 19th century, certain New England regions became known for their own variations of chowder. Cream might be used in one version, lobster in another and no potatoes elsewhere. Most chowders were by then a creamy white soup loaded with chunks of fish or clams, crackers for thickening, and butter.

If you live in New England, you probably think that chowder with tomatoes, called "Manhattan style," is an abomination. If, on the other hand, you come from New York, with its large Italian population, or Rhode Island, with its Portuguese fishing community, tomatoes and seafood in chowder are a natural.

Fanny Farmer's classic 1918 edition of her "Boston Cooking School Cook Book" lists recipes for three chowders: Her fish chowder is New England style, made with cod or haddock, salt pork, potatoes, milk, butter and common crackers for thickening.

Her Connecticut chowder seems to be yet another version of so-called Manhattan-style clam chowder, made with cod or haddock, potatoes and butter, with stewed and strained tomatoes in place of the milk.

Her corn chowder contains potatoes, milk, salt pork and butter, along with corn and onion.


1 quart canned tomatoes

1 Tbsp minced onions

1/4 tsp celery seeds

1/2 tsp salt

1/2 tsp basil

1/8 tsp baking soda

2 Tbsp butter or margarine

3 Tbsp flour

1/2 tsp salt

1/8 tsp pepper

2 c. milk (I use evaporated skim milk for fewer calories and creamier texture)

In small saucepan combine tomatoes, onions, celery seeds, salt and basil. Simmer uncovered five minutes. While tomatoes are cooking, melt butter or margarine in large saucepan, stir in flour, salt and pepper with a whisk. Cook 1 minute stirring constantly. Gradually add milk using a whisk to prevent lumps. Cook over medium heat until thickened, about 5 minutes. Break up large tomatoes with a wooden spoon, remove from heat and stir in baking soda. Gradually stir tomato mixture into milk mixture and serve. Makes 4 servings. I like to serve this soup with grilled cheese sandwiches.





Oh, Baby!

1 1/2 Pound Loaf

4 ounces Applesauce -- baby food- 1 jar

2 1/4 cups Whole Wheat Flour

1 1/4 cups Flour

3/4 cup Granola

1/3 cup Dry Milk

4 teaspoons Brown Sugar

3/4 teaspoon Cinnamon

2 1/2 teaspoons Active Dry Yeast

Place applesauce jar in bottom of a quart sized jar. Place yeast in a small zip baggie, or set aside a pre-packaged envelope of yeast. Mix and place the remaining ingredients into the quart sized jar, on top of the applesauce. Lay baggie of yeast on top of mix and apply lid. To make the bread later, you will need the following ingredients

1 cup Water

4 ounces Applesauce (from baby food jar in jar)

1 Tbsp. Vegetable Oil

Place all ingredients into bread pan, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select 'Whole Wheat', desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start. Note: Check dough about 5 minutes into mixing cycle. It should have formed a soft, smooth ball around the blade. If dough is too dry, add liquid 1 tsp. at a time, until dough looks moist enough. If dough is too moist, addflour, 1 tsp. at a time until it looks firm enough. Source: "'More Bread Maker Mixes'


Copyright: "(C) 2000, Kaylin Cherry/Real Food for Real People"

Serving Ideas : As always, mixes in jars make great gifts! To decorate your jar, cut a 9 inch circle from your choice of fabric. Center fabric onto jar lid and secure in place with a rubber band. Tie a raffia or ribbon bow onto lid to cover rubber band. Attach list of additional ingredients and instructions for completing recipe. This mix may be stored in a cool, dry place for as long as 6 - 9 months.

NOTES : Measurements for 1 pound loaf are as follows:

1 jar Applesauce baby food

1 1/2 c WW Flour

3/4 c Flour

1/2 c Granola

1/4 c Dry Milk

1 Tbsp. Brown Sugar

1 1/2 tsp. Active Dry Yeast

2/3 cup Water

3 ounces from Applesauce jar

1 Tbsp. Vegetable Oil

To make a 2 pound loaf, simply double the measurements for 1 pound loaf.


3 cn soft-breadstick dough

1 lg Egg, beaten with:

1 tb Water

Sugar snap peas

red and yellow cherry tomatoes

baby carrots

baby squash


broccoli florets

Preheat oven to 350 degrees F. Lightly spray a cookie sheet, at least 17"x 14", with non-stick cooking spray. Tear off a 30"x 18" sheet of heavy duty aluminum foil. Fold in 1/2 to 18"x 15". Roll diagonally to form a hollow cone, about 18" long with a diameter of 5" at the widest end (Cornucopia opening). Fasten end with clear tape. Stuff cone with crumpled regular foil until form is rigid. Bend tail of cone up then down at end. Spray outside of cone with non-stick cooking spray. Place on cookie sheet.

Open and unroll first can of breadstick dough on work surface. Separate breadsticks. Begin by wrapping one breadstick around tip of cone. Brush end of next breadstick with Glaze and press to attach to end of first breadstick. Continue spiral wrapping cone, slightly overlapping dough until there are 3 breadsticks left. Pinch one end of the 3 breadsticks together, then braid. Brush bread around opening of Cornucopia with Glaze. Gently press on braid. Brush entire Cornucopia with Glaze.

Bake 45 minutes in preheated oven or until bread is a rich brown. (If parts start to darken too much, cover them with pieces of foil.) Remove from oven and let cool completely on cookie sheet on a wire rack. Carefully remove foil when cool. (If freezing, leave foil in bread for support. Remove when thawed.)

Fill Cornucopia with the assorted raw vegetables directly on table and let them spill out of opening NOTE-- To prevent this center-piece from absorbing atmospheric moisture, the baked Cornucopia cone can be sprayed with shellac or clear enamel. If treated in this manner, the Cornucopia will be inedible but can be preserved and re-used.





1 can (10 3/4 oz.) Campbell's(r) Cream of Chicken Soup

1/2 cup Pace(r) Picante Sauce

1/2 cup sour cream

2 tsp. chili powder

1 jar (7 oz.) whole roasted sweet peppers, drained and cut into strips

4 green onions, sliced

3 cups cubed cooked chicken

1 pkg. (11 1/2 oz.) refrigerated corn bread twists

Fresh sage

MIX soup, picante sauce, sour cream, chili powder, peppers, onions and chicken in 2-qt. shallow baking dish. BAKE at 400°F. for 15 min. Stir. SEPARATE bread twists into 16 strips. Arrange strips, lattice-fashion, over chicken mixture, overlapping strips as necessary to fit. Bake 15 min. more, until bread is golden. Garnish with sage. Serves 6.


1 lb. ground beef

1 medium onion, chopped

2 cans (10 3/4 oz. each) Campbell's(r) Tomato Soup

1 1/3 cups water

2 tbsp. Worcestershire sauce

2 cups uncooked medium shell pasta

1/2 cup shredded Cheddar cheese

COOK beef and onion in skillet until browned. Pour off fat.

ADD soup, water and Worcestershire. Heat to a boil. Stir in pasta. Cover and cook over low heat 20 min. or until done. Sprinkle with cheese. Serves 4.


6 cups milk

2 cups heavy cream

Onion trimmings

1/2 bunch thyme or marjoram

2 bay leaves

1 teaspoon ground allspice


3 dozen littleneck clams, well-scrubbed

1/2 pound bacon, cut into small strips

1 white onion, peeled and diced

1 cup sliced celery

1/4 cup flour

1 pound Idaho potatoes, peeled and cut into 1/2-inch dice

Chopped parsley, chervil, thyme, tarragon and/or marjoram, to taste

Salt, black pepper and cayenne pepper to taste

Scald milk and cream with onion trimmings, thyme, bay leaves and allspice. Steep 30 minutes; strain through a sieve and discard solids. Reserve milk broth.

Place clams in a large pot with lid, covering bottom of pot with about 1-inch of water. Over high heat, steam clams until they open, shaking often so they cook evenly. Cool till you can handle clams, then remove them from their shells. Discard shells. Strain clam liquor through paper-towel-lined sieve, reserving strained liquid.

Render bacon and drain, reserving about half the fat. In large soup pot, cook onion and celery till transparent in bacon fat. Add flour and stir to combine, cooking 2 to 3 minutes to get rid of raw flour taste. Add milk broth and bring to a boil. Simmer diced potato in broth about 10 minutes or until tender. Add clams with their liquor, bacon, and chopped herbs. Bring to a boil, season with salt, pepper and cayenne, and serve immediately.


3 pounds flank steak

3 stalks fresh lemon grass, finely chopped

6 large garlic cloves, peeled and finely chopped

1 to 4 tablespoons fish sauce (depending on brand and taste) or 2 teaspoons salt

2 teaspoons brown sugar

1/2 teaspoon ground black pepper

2 tablespoons oil

3 tablespoons rice flour

3 tablespoons chopped Chinese parsley roots (or cilantro)

3 cups oil for deep frying

Chinese parsley sprigs, for garnish (or cilantro)

Slice beef into thin strips about 3 to 4-inches in length. In a bowl, combine beef, lemon grass, garlic, fish sauce, brown sugar, black pepper, oil, rice flour and Chinese parsley roots. Mix well. Marinate beef in the refrigerator overnight.

In a wok, heat the oil for deep frying on medium heat until oil is hot. Place the meat, piece by piece, in the oil and fry until the meat is dry and cooked, about 15 minutes. Remove meat, drain thoroughly on absorbent paper towels. Let cool before serving. Serve at room temperature with spring roll sauce, if desired. Garnish with Chinese parsley or cilantro sprigs.







8 oz Cooked, shelled, crabmeat

Lobster tail

1 pn Salt and pepper to taste

2 lg Navel oranges

1 tb Olive oil

Courchamps Sauce:

2 tb Lemon juice

2 ts Chopped fresh parsley


2 ts Soy sauce

1/4 c Olive oil


Sprigs, and lemon wedges

8 oz Cooked, shelled, sliced -

1 ds Lemon juice

Fennel and orange salad:

1 md Fresh fennel

1 pn Salt and pepper to taste

2/3 c Flaked cooked crabmeat

4 ts Anisette or dry white wine

2 ts Chopped fresh tarragon

1/2 ts Dried tarragon

2 ts Dijon mustard

1 ds Salt and pepper to taste

1 bn Italian parsley, fennel -

In medium bowl, combine lump crabmeat and lobster. Season to taste with lemon juice, salt and pepper, tossing gently to mix. Cover and refrigerate. Fennel and Orange Salad: Using a vegetable peeler, remove 1/4 of the zest from 1 orange. Cut in very fine julienne strips. Blanch in small pan of boiling water 5 minutes. Drain and set aside in medium bowl. Peel oranges. Section oranges into same bowl, then squeeze in juice from membranes. Set aside. Trim fennel, reserving tops. Remove tough outer layers of fennel bulb. Cut fennel bulb in thin slices. Add to orange mixture. Chop 1 teaspoon feathery fennel tops and add to salad. Drizzle with 1 tablespoon olive oil. Add salt and pepper to taste. Cover and refrigerate. Courchamps Sauce: In blender, combine flaked crab, lemon juice, anisette, chopped parsley, tarragon, soy sauce, and mustard. Blend until pureed. With blender running, gradually add 1/4 cup olive oil in a thin stream until blended. Stir in salt and pepper to taste. To serve: On each of 4 serving plates, arrange mounds of crab salad and fennel salad. Garnish with sauce, Italian parsley, fennel sprigs, and lemon wedges.




1 new 8 inch flower pot

1 pkg. chocolate cake mix

3 pkgs. chocolate pudding mix (cooked)

2 pints of heavy whipping cream (whipped) (or Cool Whip)

1 pkg. Oreo cookies (crushed)

2 bars of Score candy (broken into small pieces)

New garden trowel (to scoop out the "dirt")

Bake the cake according to package directions and then cool. Crush the Oreo cookies by placing them between wax paper and crushing with a rolling pin (or use a bottle if you don't have a rolling pin). Whip heavy cream. Once cake is cool, break the cake into pieces. Layer the bottom of flower pot with some cake, then put a layer of pudding, sprinkle on pieces of Score candy, then top with a layer of whipped cream. Repeat the

layers until you have reached the top of the flower pot, ending the top layer with the pudding (not whip cream). Place the crushed Oreo's on top of the pudding (this will look like "dirt"). Put a flower in the center, and place the trowel on the side.



1/2 lb. candied cherries, chopped

!/2 lb. candied pineapple, chopped

2 & 1/2 cups seedless raisins

4 cups chopped pecans

1& 1/2 cups all purpose flour, divided

1/4 cup butter or margarine, softened

1/2 cup firmly packed brown sugar

2 eggs

1/4 cup strawberry jelly

2 teaspoons baking soda

1 & 1/2 tablespoons milk

1/2 teaspoon ground allspice

1/2 teaspoon cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

Combine first 5 ingredients, dredge with 3/4 cup flour, stirring well. Set mixture aside. Cream butter in a large bowl. Gradually add sugar beating well at medium speed. Add eggs & jelly- mix well. Dissolve soda in milk and add to creamed mixture. Add 3/4 cup flour and spices. Mix well. Fold fruit into batter. Drop by rounded teaspoonfuls onto greased cookie sheets. Bake at 325 for 12 minutes or until done. Cool on wire racks. Makes 12 dozen.




3 pk Rock lobster tails; 8oz. ea.

Water; boiling, salted

6 tb Butter; melted

2 tb Mustard, dry

2 ts Worcestershire sauce

3 sm Limes; juice of

6 tb Mango chutney

1/2 c Peanuts, salted;finely chopd

Cheese, Parmesan; grated

Drop frozen lobster tails into boiling salted water. When water reboils, drain lobsters immediately and drench with cold water. Cut away underside membrane with scissors and carefully remove meat from shell. Remove intestinal vein from tail. Reserve shells. Cut up lobster meat, which will be translucent and only partially cooked, into small pieces.

Combine melted butter, mustard, Worcestershire sauce, and lime juice in heavy skillet. Stir in chutney, lobster meat, and peanuts. Saute very slowly until heated through and lobster is tender. Stuff shells with mixture; sprinkle lightly with Parmesan cheese and quickly brown under broiler for a few minutes.



4 ea Medium ears corn

2 ea Large garlic cloves, smashed

1/8 ts Cayenne pepper

1 ea Large live lobster halved

1 x Lemon wedges

1 ea Stick butter (4 oz.)

2 ts Minced fresh oregano

1/2 ts Salt

1 tb Olive oil

12 ea Littleneck clams, scrubbed

Light grill. Fill large bowl halfway with cool water. Add ears of corn with husks intact, let soak for 20 minutes. In small saucepan, combine butter and garlic and melt over low heat. Stir in oregano, cayenne, and 1/2 teaspoon salt. Cover and set aside. Using blunt edge of knife, crack lobster claws and knuckles in 2 spots on 1 side without crushing meat. Brush shell of lobster body and uncracked side of claws and knuckles with olive oil. Place lobster pieces cracked side up on platter, brush with some reserved herb butter. Drain ears of corn and place on center of grill. Cover and grill for 5 minutes.

Add lobster pieces, cracked side up, cover and grill, occasionally brushing with herb butter, for 15 minutes. Brush ears of corn thoroughly with fresh water and rotate slightly to blacken evenly. Add the clams to the hottest spot on the grill. Cover and grill about

5 minutes, until clams open. Leave unopened clams on grill while transferring opened clams, corn and lobster to a large platter. Using tongs, check lobster for doneness by pulling up the tail meat and checking underside; it should be firm and dark orange; return to grill if required (DO NOT OVERCOOK!). Remove remaining clams from grill, discard any unopened. Brush the clams and lobster tails with more herb butter. Peel and discard husks and silks from corn; brush with herb butter. Garnish with lemon wedges and serve; pass remaining butter for dipping.


2 (10-oz) pkgs. frozen strawberries, defrosted

1 (6-oz) can lemonade concentrate, thawed

1 quart ginger ale

2 cups raisins Gummy worms

1. Mix the strawberries and lemonade concentrate in a blender until smooth and thick.

2. Gradually add ginger ale.

3. Transfer the beverage to a punch bowl. Stir in any remaining ginger ale and the raisins. Place the gummy worms on the rim of the bowl for a swampy effect.


1 1/4 pounds ground goblin gizzards (ground beef 15% fat)

1 medium eye of Cyclops (onion)

1 15 oz. can soft shelled beetles (kidney beans)

1 28 oz. can blood of bat (V-8 juice)

1/8 tsp. pureed wasp (prepared mustard)

1/4 tsp. common dried weed (oregano)

1 dash redtailed hawk toenails (crushed red pepper)

2 tsp. ground sumac blossom (chili powder)

1 tsp. hemlock (honey or sugar)

1/2 cup fresh grubs (sliced celery)

1 Tbs. eye of Newt (pearled barley)

1 Tbs. dried maggots (uncooked rice)

water from a stagnant pond (tap water)

Substitutions are in parenthesis. Best made during the last phase of the moon, if that is not possible, just do the best you can in a softly lighted kitchen after dark. Brown the

gizzards in an iron cauldron over a fire made from the siding off of a haunted house, add chopped eye of Cyclops and simmer until the pieces of eye become translucent again, add blood of bat, and soft shelled beetles, bring to a slow bubbling boil. At this time, add the common weed, maggots, toenails, sumac, grubs, hemlock, eye of newt and the pureed wasp. As it cooks you may want to adjust the consistency with pond water. You can tell it is done when the eye of newt swells and the vertical tan colored 'cats eye' appears on one side.


1 Chocolate cookie pie crust

1/4 gallon orange sherbet

3/4 cup chocolate sauce 10 gummy worms

1. Soften sherbet slightly and spoon into pie shell. Drizzle with chocolate sauce to form "spider web" design. Freeze for at least an hour. Decorate with "worms". Note: Don't freeze pie too long or it will be difficult to cut through the gummy worms.


6 c crispy rice cereal

14 oz caramel candy

1 tsp pumpkin pie spice

1/4 c skim milk

1/4 c orange decorating icing

8 pcs gumdrops, green, small

1. Pour cereal in a mixing bowl and set aside.

2. Combine caramel, milk, and pumpkin pie spice in a saucepan over low heat.

Stir until smooth.

3. Pour caramel mixture over cereal in bowl, tossing to coat all sides.

4. Chill for ten minutes, or until easy to handle.

5. Place a piece of wax paper on counter top.

6. With wet hands, form cereal mixture into three-inch balls. Place balls on wax paper.

7. Place gumdrop on top of each to form stem.

8. Pipe icing around side of balls to resemble a pumpkin and carefully smooth icing.


1/2 cup peanut butter

3 Tbsp butter softened

1 cup powdered sugar

4 oz vanilla candy coating

20 m&ms (we blondes call them "Ws & Ws")

Red and black decorator gel icing

In a mixing bowl, stir together peanut butter and butter. Gradually add powdered sugar stirring until combined. Shape into 1 inch balls. Place on waxed paper. Let stand about 20 minutes or until dry. In a small saucepan melt candy coating over low heat. Dip balls, one at a time, into coating. Let excess coating drip off peanut butter balls. Place on waxed paper. Immediately press a m&m into center of each ball. Let stand until coating

is firm. Add a dot of black gel to the center of m&m for pupils. Drizzle red gel onto balls for bloodshot eyes. Makes about 20 eyeballs.


1/2 cup butter, softened

1 1/2 cups peanut butter

1 lb icing sugar

1 tablespoon vanilla extract

12 ozs white chocolate

Cream the butter and peanut butter together. Add the icing sugar and vanilla and blend thoroughly. Shape into small 1-inch balls and refrigerate on waxed paper for half an hour. Melt the white chocolate (you can use a microwave for this). With a toothpick, dip the "eyeballs" into the chocolate, covering all but a small circle on the top. Let cool on waxed paper. Makes around 40 eyeballs


Can be made up to 2 days ahead Refrigerate lightly covered


3 TB margarine

1 bag 10 oz marshmallows

6 cups rice krispies


10 large black gumdrops

2 TB granulated sugar


10 orange circus peanuts


1 lb powdered sugar

2 1/4 cup marshmallow cream

cornstarch for dusting


20 chocolate chips

Line a cookie sheet with waxed paper. Coat an 8 inch square pan and a slightly larger sheet of waxed paper with nonstick spray

Melt margarine in a large saucepan over low heat. Add marshmallows; stir until melted. Remove from heat and stir in cereal until well coated. Scrape into prepared pan. Press evenly with sprayed waxed paper. Cool completely.

Hats; For each, slice 1/4 inch from bottom of a gumdrop. With rolling pin, roll out slice on sugar sprinkled surface to a 1/8 inch thick brim. Press gumdrop onto brim.

Bodies: Line a cookie sheet with waxed paper. Invert cereal mixture onto a cutting board and cut in half then cut each half crosswise in 5 equal strips each about 1 1/2 inch wide. Round off corners of 1 end of each. To do this, press the corners against your work surface. This will make a shape similar to a tombstone. Stand rounded end up at least 2 inches apart on a cookie sheet.

Feet: Cut circus peanuts in half crosswise. For each pair, place 2 halves side by side. Place these cut sides together so feet are "toe out" Press in place against bodies.

Sheets: Put 3 1/2 cups powdered sugar in a medium bowl; reserving remaining sugar, about 1/3 cup. Add marshmallow cream and stir pressing mixture against sides of bowl until it clumps together. Knead on work surface gradually adding reserved sugar, until dough is smooth (will still be slightly sticky) Divide in 10 equal portions; roll each into a ball. Dust surface and rolling pin with cornstarch. Roll out each ball to a 6 1/2 inch circle turning dough and dusting with cornstarch to prevent sticking. Brush off excess starch. Drape over bodies (sheets will harden in time but stay edible.)

Eyes: Slide a hand under sheet behind each body for support Press chocolate chip eyes through front of sheet into body. Place hats on top.


2 Tbsp flour

1 Tbsp plus 2 tsp Cajun seasoning, divided

1 lb boneless, skinless chicken breasts, cut lengthwise into 3/4-inch strips

1 1/2 cups corn flake crumbs

2 Tbsp chopped green onion

3 eggs, lightly beaten

1 red, yellow or orange bell pepper, cut into triangle shapes

Barbecue Sauce

Preheat oven to 350F. Lightly grease baking sheet. Place flour and 2 tsp Cajun seasoning in large re-sealable food storage bag. Add chicken and seal. Shake bag to coat chicken. Combine corn flake crumbs, green onion and remaining 1 Tbsp Cajun seasoning in large shallow bowl; mix well. Place eggs in shallow bowl. Dip each chicken strip into eggs then into crumb mixture. Place coated chicken strips on prepared baking sheet. Bake chicken strips 8 to 10 minutes or until chicken is no longer pink in the

center. When chicken is cool enough to handle, make 1/2-inch slit in thinner end. Place bell pepper triangle into slit to form claw nail. Serve claws with barbecue sauce for dipping. HINT: you can use other dips too and maybe put the dip into a hollowed out

little baby pumpkin for presentation!




2 cups chocolate chips

2 tsp. corn oil

60 mini marshmallows

5 thin black licorice whips

20 tiny red hot candies

1. Place chocolate chips into a microwave-safe bowl, and heat 2 to 3 minutes or until the chocolate chips are melted. Add oil and mix well.

2. On a sheet of waxed paper, squish about 6 marshmallows into one round ball. Do the same with the remaining marshmallows, making 10 spider bodies in all.

3. Cut licorice into 80 2-inch-long strips.

4. Dip the balls into the melted chocolate. Stick in the legs (licorice pieces), 4 on each side of each body for a total of 8 legs on each spider. Add 2 eyes made of red hot candies to the top.


4 cups cranberry juice

4 cups apple juice

1 cup chopped candied ginger

3 oranges,

2 large bottles ginger ale

2 cups grapes

In your "cauldron," bring one cup of cranberry juice and candied ginger to the boil over a high heat. Boil, uncovered, for about two minutes and set aside. With a vegetable peeler, peel the zest from the oranges and cut the peel into thin 2-inch-long worms. Add the peel to the cranberry mixture. Cover and chill for at least four hours or overnight. Juice the oranges and put juice into a large pan or heavy bowl. Sir in the cranberry-ginger mix, the remaining 3 cups of cranberry juice, apple juice and grapes. Cover and

chill for up to two hours.


1 16 oz can salmon

1/2 c chopped onion (small)

1/2 c chopped celery (2 stalks)

1/4 c chopped green pepper (1/8-1/4)

1 clove minced garlic (or equiv)

3 T butter or margarine

1 1/2 c diced potato (1 small)

1 c diced carrots (I used frozen slices)

2 c chicken broth (canned, diluted as instructed on can)

1 t salt

1/2 t pepper

1/2 t dill seed

1 c diced zucchini, unpeeled (1 small)

1 can (13 oz) evaporated milk

1 can (17 oz) cream style corn

chopped parsley

Drain salmon, putting liquid off to the side for later use, and skin and debone salmon. Flake the salmon. Saute onion, celery, green pepper and garlic in butter on medium heat in a 4-6 qt pot. Add potatoes, carrots, chicken broth and seasonings. Cover and simmer for 20 minutes. After ingredients have simmered, add zucchini and cook 5 minutes more. Add flaked salmon, reserved salmon liquid, milk and corn and heat thoroughly on medium heat and serve with parsley sprinkled over the top. Serves 6 generous portions.

Notes: In parentheses I put the amount that I found is closest to each measurement. This way, I don't have to measure any more. It is not necessary to be that precise with this soup. This is so good! And it is very easy, too! I have also used low-fat evaporated milk with very good results.


1 cup (8-ounce container) sour cream

1/2 cup Hot Mango Chutney

2 tablespoons finely chopped cilantro

1/4 teaspoon curry powder

1/8 teaspoon salt

Assorted fresh vegetables for dipping

COMBINE sour cream, chutney, salt and curry powder in medium bowl. Refrigerate for 1 hour. Serve with vegetables.


1 package (8 ounces) cream cheese, softened

3/4 cup (9-ounce jar) Hot Mango Chutney, divided

1/2 to 1 teaspoon curry powder

1/3 cup (about 2) sliced green onions

4 slices bacon, cooked and crumbled

Assorted crackers or tortilla chips

COMBINE cream cheese, 1/2 cup chutney and curry powder in medium bowl; mix

well. Stir in green onions and bacon.

TRANSFER to serving dish. Cover; refrigerate for 1 hour. Pour remaining chutney over spread before serving. Serve with crackers or chips.


10 fried or poached eggs

2 tablespoons vegetable oil

1 small onion, cut into thin wedges

1 cup (1 small) sliced green or red bell pepper

2 cloves garlic, finely chopped

1 3/4 cups (1-pound jar) Garden Style Salsa

1/2 cup (4-ounce can) Diced Green Chiles

Vegetable oil

10 (6-inch) corn tortillas

3 1/2 cups (two 16-ounce cans) Refried Beans, warmed

1 cup (4 ounces) shredded cheddar or Monterey Jack cheese

1/2 cup (about 3) sliced green onions

HEAT 2 tablespoons vegetable oil in large skillet over medium-high heat. Add onion, bell pepper and garlic; cook, stirring occasionally, for 3 to 4 minutes or until vegetables are tender and onion is slightly golden. Add salsa and chilies; bring to a boil. Remove from heat. ADD vegetable oil to 1-inch depth in small skillet; heat over high heat for

2 to 3 minutes. Fry tortillas for 30 seconds on each side or until soft. Place on paper towels to soak.

TOP each tortilla with 1/3 cup beans, 1/3 cup salsa mixture and 1 egg. Sprinkle evenly with cheese; garnish with green onions.


Nonstick cooking spray

2 tablespoons granulated sugar

1/2 cup Baking Cocoa

1/2 cup hot water

3 tablespoons French Roast Instant Coffee

2 tablespoons butter

3 tablespoons all-purpose flour

3/4 cup Evaporated Fat Free Milk

3/4 cup granulated sugar, divided

4 large egg whites

Pinch of salt

Powdered sugar

PREHEAT oven to 375° F. Spray eight 6-ounce custard cups with nonstick cooking spray; sprinkle evenly with 2 tablespoons sugar.

COMBINE cocoa, water and Nescafé in medium bowl; stir until smooth. Melt butter in small saucepan over medium heat. Stir in flour; cook, stirring constantly, for 1 minute. Stir in evaporated milk and 1/2 cup sugar. Cook, whisking frequently, for 2 to 3 minutes or until mixture is slightly thickened. Remove from heat. Add to cocoa mixture; stir until smooth.

BEAT egg whites and a pinch of salt in small mixer bowl until soft peaks form. Gradually beat in remaining sugar until stiff peaks form. Fold one-fourth of egg whites into chocolate mixture to lighten. Fold in remaining egg whites gently but thoroughly. Pour mixture into prepared cups, filling 3/4 full. Place on baking sheet.

BAKE for 18 to 20 minutes or until wooden pick inserted in center comes out moist but not wet. Sprinkle with powdered sugar. Serve immediately.


1 head of cabbage

1 pound ground beef

1 onion, chopped


1/3 cup minute rice

1 (8 oz.) can tomato sauce

1/3 cup water

1/4 tsp. garlic powder

1/4 tsp. oregano

dash black pepper

dash cayenne pepper

Chop head of cabbage and place in large casserole. In a large skillet, brown ground beef and onion; drain fat. Remove from heat and add rice; spoon mixture evenly over

cabbage. Sprinkle with garlic powder, oregano, black pepper and salt to taste. In a small bowl, combine tomato sauce and water; pour over casserole. Sprinkle cayenne pepper over top and bake at 350 degrees covered for 1/2 hour. Uncover and bake an additional 1/2 hour or until cabbage is tender.


1 box fudge marble cake mix

2 15-oz tubs ricotta cheese

3/4 cup sugar

4 eggs

1 tsp. vanilla

1 (3 3/4oz) pkg. instant pudding (milk chocolate or your choice)

1 cup milk

8 oz. Cool Whip

Preheat oven to 350 degrees. Grease & flour 13 X 9 pan. Mix cake as directed on package. Pour into pan. Combine ricotta, sugar, eggs and vanilla; mix well. Spoon over unbaked cake. Bake for 1 hour; let cool. Mix pudding with milk, fold in cool whip; spread over cake. Cover with plastic wrap or foil, and store in refrigerator.


5 cups (40 ounces) any flavor fruit juice, divided

4 envelopes (7 grams each) unflavored gelatin

1 1/2 cups sliced strawberries and/or sliced bananas

Additional sliced fresh fruit (optional)

Whipped cream (optional)

POUR 1 cup Juicy Juice into large bowl; sprinkle with gelatin. Pour remaining Juicy Juice into medium saucepan; bring just to a boil over medium-high heat. Pour into bowl with gelatin; stir until gelatin is completely dissolved.

POUR into 8-inch-square baking pan. Gently stir in 1 1/2 cups fruit; cool. Refrigerate for 2 to 3 hours or until set. Cut into cubes to serve. Top each serving with additional fruit and whipped cream.


1/2 cup chopped pecan

3 T Bourbon

1/4 cup butter or margarine, melted

1 cup sugar

3 eggs

3/4 cup Mrs. Butterworth's syrup

1/4 t salt

1/2 cup chocolate chips

1 unbaked pie shell

SOAK pecans in Bourbon. Set aside. In mixing bowl, BEAT butter, sugar and eggs until fluffy. BLEND in syrup, salt and vanilla. ADD chocolate chips. POUR filling into pie crust. SPRINKLE with pecans. BAKE in 375 degree F oven for 45 to 50 minutes. Makes one 9-inch pie.



3 tb Butter

1 lb Lobster meat

3 tb Flour

3/4 ts Dry mustard

1 tb Old Bay Seasoning

3 sl White bread, crusts removed

2 c Half&half

-salt, pepper to taste

2 tb Sherry

Cut lobster into bite-sized chunks. Cook slowly in butter, just until it begins to turn pink. Remove to a plate. Add flour mixed with mustard and seasonings to butter in pan. Add

half & half slowly. Cook, stirring constantly until thickened. Add the lobster. Tear bread into small pieces and add to pan. Adjust seasonings. Add sherry and mix well.


3 slices Bacon

3 tb Oil, salad

2 Onions; minced

1 c Okra; chopped

8 oz Tomato sauce

1 c Rice; cooked

1 1/2 c Lobster meat; cooked

Salt; to taste

Pepper; to taste

Bread crumbs, buttered

Fry bacon until crisp; drain on absorbent paper. Add salad oil to bacon drippings; saute onion and okra until tender. Add tomato sauce, rice and lobster. Season with salt and pepper. Pour into a 1-1/2 quart casserole dish. Sprinkle breadcrumbs over lobster mixture. Bake, uncovered, at 350 degrees about 30 minutes.


(Classic German Christmas Cookies)

1-1/4 cups almonds, blanched -- ground

1-3/4 cups confectioner's sugar

3/4 teaspoon almond extract

1/4 teaspoon salt

3 egg whites

In large bowl mix together almonds (ground in 1/4 cup batches in blender), confectioners' sugar, almond extract, and salt; set aside. In large bowl of electric mixer, beat egg whites until stiff but not dry; fold into almond mixture. Drop by teaspoonfuls onto well-greased and lightly floured cookie sheets. Bake in 325 degree F. oven 12 to 15 minutes. Remove from oven; let stand 1 minute. Remove cookies from cookie sheets to wire racks to cool completely. Yield: about 3 dozen (2 per servings).


1 16-oz. pkg. frozen whole kernel corn, thawed

1 cup chicken broth

2 T. butter or margarine

1 (4 1/2-oz.) can diced green chili peppers

1 clove garlic, minced

1 T. snipped fresh oregano, crushed

1/4 t. salt

1/4 t. ground black pepper

2 cups milk

1 cup chopped, cooked chicken

1 cup chopped tomatoes

1 cup shredded Monterey Jack cheese (4-oz.)

In a blender container, combine half of the corn and chicken broth. Cover; blend until nearly smooth. In a large saucepan, combine corn puree, remaining corn, butter, chili peppers, garlic, dried oregano, (if using) salt and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. In milk, chicken, tomatoes, and oregano ( if using) and heat though. Remove from heat. Stir in cheese until melted. Sprinkle with snipped fresh parsley, if desired. Serves 6



1/2 cup ice water

1/2 cup Nonfat Dry Milk

1-1/2 tsp. unflavored gelatin

2 Tbsp. cold water

2 Tbsp. boiling water

1/4 cup powdered sugar

1 tsp. vanilla

In mixing bowl, combine 1/2 cup ice water and nonfat dry milk. Chill bowl, beaters, and nonfat dry milk mixture. In small bowl, combine gelatin and 2 tablespoons cold water. Let stand 3 minutes. Add 2 tablespoons boiling water. Let cool to room temperature. Whip chilled nonfat dry milk mixture until stiff peaks form. Add gelatin, powdered sugar, and vanilla. Whip until well blended. NOTE: If whipped topping develops an airy appearance, simply stir vigorously to restore smooth appearance. For best results, prepare same day as serving.


1 cup Evaporated Milk

1/4 to 1/2 cup powdered sugar

1 tsp. vanilla extract

Pour evaporated milk into small mixing bowl. Chill with beaters in freezer for about 30 minutes or until ice crystals form around edge of bowl. Beat on high speed for 1 minute or until very frothy. Gradually add sugar and vanilla; continue beating for 2 minutes or until mixture is stiff. Serve IMMEDIATELY spooned over fresh fruit, berries, or your favorite dessert. Makes 4-1/2 cups.


Whipped Evaporated Low-fat or Skimmed Milk: Substitute evaporated low-fat

or skimmed milk for evaporated milk. Substitute 1 tablespoon lemon juice

for vanilla extract; follow recipe for Whipped, Sweetened Evaporated Milk.


6 cups milk

1 cup heavy cream

1 onion, stuck with 4 cloves

3 bay leaves

1 teaspoon mace

1/2 teaspoon black pepper

2 teaspoons dry mustard

1 teaspoon ground coriander

1 teaspoon fennel seed

1 teaspoon celery seed


1 celery root, pared and diced

4 carrots, peeled and diced

2 leeks, cut into 1/2-inch squares and washed

1 white onion, peeled and diced

4 tablespoons (1/2 stick) sweet butter

1/4 cup flour

3 dozen shucked small oysters plus oyster liquor

2 tablespoons chopped fresh marjoram

1/4 cup chopped Italian parsley

Kosher salt to taste

Make broth by scalding milk and cream with onion, bay, mace, pepper, mustard, coriander and fennel and celery seed. Let steep for 30 minutes and strain through sieve, discarding solids.

In a large soup pot, cook celery root, carrots, leeks and onion in butter till softened. Stir in flour, and cook 2 to 3 minutes to get rid of raw flour taste. Add shucked oysters, oyster liquor, marjoram, parsley, salt and hot aromatic broth, and bring just to a boil, or until the edges of the oysters curl. Serve immediately. Makes eight servings.


4 potatoes

4 cups of chicken broth or bouillon

1 kielbassa or polish sausage 5 to 8 inches long

1 onion chopped finely

Cook the potato in chicken broth with the keilbassa along with the onion. When cooked, add 1 cup of sour cream. Heat until hot. Makes 4 servings.


1 (8 oz) pkg cream cheese

1/4 cup sugar

1 egg, beaten

1 3/4 cups flour

1 1/2 cups sugar

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

1/4 tsp ground nutmeg

1 cup pumpkin puree

1/2 cup butter or margarine, melted

1/3 cup water

Blend cream cheese, 1/4 cup sugar, and 1 beaten egg. Set aside. Combine flour, 1 1/2 cups sugar, baking soda, salt, and spices. Set aside. Combine pumpkin, butter or margarine, beaten egg and water. Add flour mixture to pumpkin mixture, mixing just until moistened. Reserve 2 cups of the pumpkin batter. Pour the remaining batter into a greased and floured 9 x 5 inch loaf pan. Pour cream cheese mixture over pumpkin batter, and top with the reserved pumpkin batter. Cut through batter several times with a

knife for a swirl effect. Bake at 350' F for 70 minutes, or until tester comes out clean. Cool in the pan for 10 minutes only, and then remove from pan to cool completely.

This can be doubled and then baked in three 8 x 4 inch loaves. This freezes well.


2 pounds skinless boneless chicken breasts -- cut into 1-1/2"


4 medium russet potatoes -- peeled and shredded

15 ounces salsa -- mild

4 ounces canned diced green chiles

1-1/4 ounces taco seasoning mix

8 ounces tomato sauce

16 ounces frozen green beans -- cut into 1" pieces

In a 3-1/2 quart electric slow cooker, mix together the chicken pieces and potatoes. In a medium bowl, stir together the salsa, chilies and taco seasoning mix. Pour over the chicken and potatoes and mix well; level the top. Pour the tomato sauce over all, spreading evenly; do not mix in.

Cover and cook on the low heat setting 5-1/2 to 6 hours, or until the chicken and potatoes are tender.

Mix gently. Increase the heat setting to high. Stir in the green beans and cook, uncovered, on high 15 to 20 minutes, or until the beans are crisp-tender. Serve immediately. Yield: 8 servings.


This sauce can be used as an accompaniment to almost any deep-fried meat

or vegetable dish. Try it with the crispy fried beef recipe (above).

1/4 cup sugar

1/2 cup water

1/2 cup red wine vinegar

1 to 2 tablespoons fish sauce (depending on brand and taste) or 1/2 to 1 teaspoon salt

2 to 3 teaspoons ground red chili peppers

1/2 carrot or daikon, shredded

1/4 cup coarsely chopped peanuts or macadamia nuts

In a small saucepan, combine sugar and water and bring to a boil. Reduce heat and simmer for about 10 minutes or until sugar is dissolved. Remove from heat. Stir in red wine vinegar, fish sauce and red chili peppers. Pour sauce into serving bowl. Chill, then top with carrots and sprinkle with nuts before serving.



1 cup miniature marshmallows

2 (10oz.) pkg. frozen sliced strawberries, completely thawed

1 (3oz.) pkg strawberry jello

2 1/4 cups self-rising flour

1 1/2 cups sugar

1/2 cup solid shortening

1 cup milk

1 tsp. vanilla

3 eggs

Preheat oven to 350. Generously grease bottom only of 13x9 inch pan. Sprinkle marshmallows evenly over bottom of pan. (I use more than a cup) Thoroughly combine thawed strawberries and syrup with jello; set aside. In large mixing bowl, combine remaining ingredients. Blend on low speed until moistened; beat for 3 minutes at medium speed. Pour batter evenly over marshmallows in pan. Spoon strawberry mixture over batter. Bake at 350 for 45 to 50 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm or cold with ice cream or whipped cream.





(low-fat, freezes well)

1 lb. lean ground beef

16 oz. can tomatoes, chopped

2 c. frozen or fresh corn

16 oz. can kidney beans, drained

8 oz. can tomato sauce

1 pkg. taco seasoning mix

1 small onion, chopped

1/2 c. sliced black olives, with liquid

Tortilla chops

Shredded Cheddar cheese

Sour cream

Brown ground beef and onion with taco seasoning and 3/4 c. water. Add tomato sauce, kidney beans, corn, tomatoes and olives with liquid. Add about four cups of water to bring to soup consistency. Simmer for 15 min. Serve in bowls over chips with sour cream and cheese on top.


2 pounds ground, browned beef, drained

1 can (30 oz) spicy chili beans, undrained

2 cans (10 oz each) diced tomatoes & chilis, undrained

1 can (11.5 oz) V-8 picante juice

2 cans (11 oz each) Mexicorn, drained

2 cans (4 oz each) diced green chilies

1 can (15.5 oz) black beans, undrained

2 envelopes taco seasoning

Chili powder to taste

Flour tortillas

Sour cream

Shredded cheese

Mix together in large pot on medium heat for 15 to 20 minutes. Note: If you would like to eat this in a burrito, drain all juices from cans and omit picante juice, adding more taco seasoning and chili powder. We also add a powder salsa mix to give it more pizzazz. The guys love it and it doesn't last very long. Freezes well.








1/2 cup salad dressing or mayonnaise

2 tablespoons flour

1 teaspoon instant chicken bouillon

1/8 teaspoon pepper

3/4 cup milk

1 1/2 cups chopped cooked turkey (or chicken)

1 (10-oz) package frozen mixed vegetables, thawed, drained

1 (4-oz) can refrigerated crescent rolls

Combine salad dressing, flour, bouillon and pepper in a medium saucepan. Gradually add milk. Cook, stirring constantly, over low heat until thickened. Add turkey and

vegetables. Heat thoroughly, stirring occasionally. Spoon into 8-inch square baking dish. Unroll dough into two rectangles. Press perforations together to seal. Place rectangles side-by-side to form a square. Press edges together to form a seam. Cover turkey mixture with dough. Bake at 375* F for 15 to 20 minutes or until browned. Makes 4 to 6 servings. Variations: Combine 1 egg, beaten, and 1 tablespoon cold water, mixing until well blended. Brush dough with egg mixture just before baking. Substitute one chicken bouillon cube for instant chicken bouillon. Substitute a 10 X 6-inch baking dish for the 8-inch square baking dish. Substitute a 12 x 8-inch baking dish for the 8-inch square baking dish. Double all ingredients. Assemble recipe as directed, using three dough rectangles to form top crust. Decorate crust with cut-outs from the remaining rectangle. Bake as directed.


1/2 lb ground raw chicken or turkey

1/4 cup chopped onion

2 cloves garlic, minced

2 cups milk

1 10 3/4 oz can condensed cream of chix soup

1 7-oz can whole kernel corn with sweet peppers, drained

1 medium tomato, chopped (3/4 cup)

1 4-oz can diced green chili peppers, drained

2 T snipped fresh cilantro or parsley

1/4 tsp ground red pepper

1 cup shredded Monterey Jack cheese (4 oz)

Fresh cilantro or parsley (optional)

In a large saucepan or Dutch oven cook ground chix or turkey, onion and garlic till chix or turkey is no longer pink and onion is tender but not brown. Drain fat from pan. Stir in milk, cream of chicken soup, corn, chopped tomato, chili peppers, parsley or cilantro and ground red pepper. Bring to boiling. Reduce heat and simmer, uncovered for 5 minutes, stirring occasionally. Add cheese; cook and stir till cheese melts. Garnish each serving with additional cilantro and parsley, if desired. Makes 4 servings.


6 oz. noodles (med.)

1, 6-1/2, 7 or 9-1/4 oz. can tuna (drained)

1/2 C. mayonnaise

1 C. celery

1/3 C. onion

1/4 C. green pepper

1/4 C. pimento

1 tsp. salt

1 Can Cream of Celery soup

1/2 C. milk

1 C. sharp cheese shredded

1/2 C. slivered, blanched almonds toasted (optional)

Combine cooked noodles, vegetables, tuna and mayonnaise. Blend soup and milk

and heat through. Add cheese. Stir until cheese melts. Add to noodle mixture. Put into a 1-1/2 quart casserole. Top with almonds. Bake 20 minutes at 425.


1/2 bag Green Giant Crumbles (found in the grocery store in the freezer section.. (it's to

replace the ground beef.)

1 TBS imitation Beef Bouillon

1/4 cup diced onion

1 TBS Extra Virgin Olive Oil

1 LB Extra Firm Tofu (buy it fresh, freeze it, thaw it, & squeeze it dry)

1/4 cup Extra Virgin Olive Oil

1 TBS garlic powder

2 TBS sesame Tahini (Found in most health food stores.. (it is ground up sesame seeds

& gives food a cheesy flavor & is also one of the highest sources for calcium)

2 Tsp Salt, or to taste

1 TBS fresh minced parsley or 1 Tsp dried

1 LB Soya Kaas Mozzerella style soy cheese, shredded (you shred it)

4 OZ Tofutti Soy "Better than Cream Cheese" Plain

1 jar of your favorite pasta sauce

1 LB lasagna noodles, parboiled for 5 minutes, drained in cold water

1/2 bag of fresh spinach, washed, stems removed, dried, parboiled until limp &

squeezed dry

Layer the bottom of a large, glass, rectangular dish with tomato sauce, lasagna noodles, then another layer of sauce. In a blender, crumble the tofu. Add the 1/4 cup of olive oil. Add the cream cheese, sesame tahini, garlic powder & salt. Blend. You will have to stop & stir the mixture several times until well blended. If you wish, you may use a hand mixer or a food processor. Stop the process when the mixture is the texture of ricotta. Stir in the minced parsley. In a frying pan, heat the TBS. of olive oil. Add the onion. Saute until the onion is soft & translucent. Add the crumbles & Bouillon. Fry until the crumbles seem dry & the oil is absorbed.. Into the dish, add a layer of the crumbles mixture, followed by the spinach, the "tofu ricotta", the mozzerella, and then another layer of lasagna noodles. Continue until all the ingredients are finished. End with a layer of sauce. Bake covered with foil in a 375 deg. oven for 35 min. Take off the cover, add additional shredded cheese, if desired & bake another 5 minutes. Note: I usually find that more than 2 layers with the crumbles is too much, so you may want to adjust for that. Any leftover crumbles are great in chili, homemade tomato sauce, or anywhere you would use ground beef. You can also add any other cooked veggies you like in your layers. Carrots & zucchini are good, also.


1 quart chicken stock (or fish stock)

Any trimmings from sea scallops

1/4 cup raw white rice

2 large sprigs thyme

2 bay leaves

Onion trimmings

1 pound yellow potatoes, peeled and diced

1 pound white corn kernels (frozen or fresh)

2 poblano chilies, roasted, peeled and diced

1 white onion, diced

4 tablespoons (1/2 stick) butter

2 pounds naturally packed bay scallops

1 tablespoon kosher salt

1/2 teaspoon black pepper

Simmer together stock, sea scallop trimmings, rice, thyme, bay leaves and onion trimmings, till rice is quite soft. Puree in blender, and strain.

Simmer potatoes in broth till soft, about 15 minutes. Combine broth with corn kernels and roasted chilies; bring to a boil, and season with salt and pepper. Meanwhile, cook onion in butter until transparent, then add scallops, cook briefly, until scallops turn opaque. Add to broth and serve. Makes 12 servings.


8 c. zucchini, sliced

1 small onion, cut-up

2 carrots, sliced

1 lg. clove garlic

1 tsp. salt

1/4 tsp. Italian seasoning

1/4 tsp. pepper

1/4 lb. bacon, chopped

2 beef bouillon cubes

1 can consomme

2-1/2 c. water

Place all ingredients in large kettle. Cover and cook until tender. Place in blender or food processor and blend until smooth. Serve with a little Parmesan cheese sprinkled on top. (Large zucchini can be used in this recipe.)



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