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

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Recipes from Spike & Jamie

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Contents Disk 66

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).

7 UP BANANA BREAD 03

ALMOND CHOCOLATE TORTE 03

BACON and EGG CASSEROLE 04

BANANA SPLIT ICE CREAM PIE 04

BATTER FOR DEEP FRYING FOODS 05

BATTER FRIED VEGETABLES 05

BLANCHED AND BUTTERED CARROTS 05

CAESAR SALAD 06

CARROT PINEAPPLE BREAD 06

CHOCOLATE FROGS 07

COCKROACH CLUSTERS 07

CPBL TASTY 2 STEP PORK CHOPS 08

CRANBERRY GELATIN SALAD 08

CRISPY CARAMEL POPCORN 08

CROISSANTS 09

DEEP FAT FRIED FISH 09

DINOSAUR CALZONES 09

DUTCH CHEESE FONDUE 10

EASY BANANA BREAD 11

FINGER PIZZAS 11

FRITTER BATTER 12

GHOST OF PUDDINGS PAST 12

GINGERED CARROT SOUP 13

GRANNY SMITH SWEET POTATO SOUP 14

GRAPEFRUIT CHERRY SALAD 14

GREEN CHILI CHICKEN ENCHILADAS 15

GREEN DRAGON PUMPKIN TART 15

HALLOWEEN POPCORN LOGS 16

HAM PASTA SALAD 17

HAWAIIAN CHEESECAKE BARS 17

HOLIDAY AUSTRIAN JAM TORTE 18

HOLIDAY SOUR CREAM HERMITS 18

JELLY SLUGS 19

JOHNS CORN STICKS OR MUFFINS 19

LEMON CAKE PIE 19

MAPLE BAKED APPLES 20

MUSHROOM INFORMATION 20

ONION MUSTARD BUNS 21

ORDER OF MERLIN CREAM PUFFS 21

PEANUT BUTTER SHORTBREAD 22

PEPPER SLAW 23

PIEROGIES QUICK AND EASY 23

PIEROGIES 23

PIZZA COOKIES 24

POPOVERS 24

PORK AND PEPPER SKILLET 25

PRUNE CAKE 25

PUMPKIN CHOCOLATE CHIP COOKIES 26

RAISIN BUTTERMILK MUFFINS 26

RAISIN CRUMB PIE 27

RED CHILI SAUCE 27

RHUBARB NUT BREAD 28

ROAST PORK LOIN WITH PRUNES 28

ROASTED YUKON GOLD POTATOES 30

SAUTEED BUTTERNUT SQUASH 30

SAUTEED WHITE MUSHROOMS 31

SCONES 31

STRAWBERRY CORNBREAD 32

SUNSHINE CHICKEN ROLLUPS 32

SWEET ROLL DOUGH 32

TENNESSEE PEAR PIE 33

THREE BEAN AND CORNBREAD CASSEROLE 33

TOMATO TREAT 34

TON TONGUE TOFFEE 35

TURKEY CUTLETS 35

 

 

 

 

 

 

 

7 UP BANANA BREAD

4 cups sifted flour

1/2 teaspoons salt

2 teaspoons baking powder

2 teaspoons baking soda

1 cup butter

2 cups sugar

4 eggs

2 teaspoons vanilla

2 cups mashed bananas

1 cup 7-up

Sift together dry ingredients. Cream butter & sugar in large bowl. Add eggs, beating after each addition. Add vanilla and bananas. Add dry ingredients, alternating with 7-up. Pour into 2 greased pans. Bake 350 for 45 minutes. Let stand 10 minutes. Remove and wrap.

ALMOND CHOCOLATE TORTE

(TORTA CAPRESE)

Butter and flour for preparing pan

12 ounces blanched almonds, about 2 cups

11/4 cups sugar, divided use

8 ounces bittersweet or semisweet chocolate, coarsely chopped

1/2 pound (2 sticks) butter, preferably unsalted

6 large eggs, room temperature, separated

Garnish: Powdered sugar

Optional garnish: Whipped cream

Adjust oven rack to lower level. Preheat oven to 325 degrees. Butter and flour 10-inch spring form pan. Use bottom of pan to trace circle on wax paper or parchment paper and cut out circle. Use it to line bottom of pan; butter and flour paper.

In 3 batches, grind almonds in food processor fitted with metal blade, processing each batch with 2 tablespoons sugar, using 6 tablespoons in all.

In bowl over simmering water or in top of double boiler or in microwave, melt chocolate and butter together; stir. If using microwave, heat in 20 to 30 second intervals, stirring vigorously between heatings, to prevent overheating chocolate. Set aside.

Beat egg yolks in large bowl with electric mixer until lemon-colored, about 5 minutes. Gradually beat in 10 tablespoons sugar. Add chocolate mixture, stirring well. Add ground almonds and stir well to incorporate.

In clean bowl of electric mixer, beat egg whites with remaining 1/4 cup sugar until they form firm peaks. In 2 additions, fold egg whites into chocolate batter.

Pour into prepared cake pan and smooth top. Place on baking sheet and bake 11/2 hours, or until toothpick inserted in center comes out clean.

Allow to cool 15 minutes in pan; remove sides of spring form pan. Cool completely.

Presentation: Turn cooled cake onto serving plate. Peel off and discard paper. Just before serving, sift with powdered sugar. If desired, serve with dollop of whipped cream.

BACON and EGG CASSEROLE

(microwave)

1/4 pound bacon, cut in 1 1/2" pieces

1/2 cup chopped green bell pepper

3 ounces can sliced mushrooms, drained

6 large eggs

1/2 cup canned cheddar-cheese soup, undiluted

2 Tbs. fine dry breadcrumbs

Place bacon in 9-inch pie plate. Cover loosely with microwave safe paper towel. Cook on high 3 minutes. Drain off fat, reserving 1 tablespoon in a small custard cup; set aside. Stir pepper and mushrooms into bacon; cover; cook on high 2 minutes.

In small bowl, beat eggs with 3 tablespoons water. Pour over bacon mixture. Cook, uncovered , on High 2 minutes. Stir; cook 1 minute longer, or until just set.

In small bowl, blend soup with 2 tablespoons water; pour over eggs. Add bread crumbs to reserved bacon fat; sprinkle over soup on eggs. Cook on high 30 seconds

BANANA SPLIT ICE CREAM PIE

1 - 9 inch chocolate cookie pie crust, or 20 chocolate wafer sandwich cookies

2 firm, medium-sized bananas, sliced

1 quart strawberry ice cream, softened

1 (20 ounce) can crushed pineapple, drained

1 cup whipping cream

1/4 cup chopped walnuts or almonds

maraschino cherries

To Make Crust if Using Cookies: Mix cookie crumbs with 1/4 cup melted butter or margarine. Press into a 9-inch pie plate. Arrange bananas over bottom of crust. Spread ice cream in an even layer over bananas. Top with drained pineapple. Spread whipped cream over all and sprinkle with nuts. Place pie in freezer for 4 hours or until firm. Garnish with cherries, if desired. Makes 8 servings.

BATTER FOR DEEP FRYING FOODS

1 cup flour

1 tsp baking powder

2 tsp salt

1/2 cup cornstarch

1 tsp sugar

1 cup water

1 tsp oil

Mix all together and blend until there are no lumps. Preheat oil. Dry food with paper towel and dip into batter. Place in hot oil one piece at a time. Try to keep pieces from colliding. Cook until batter has turned golden brown. Remove to a paper towel to drain.

BATTER FRIED VEGETABLES

1 slightly beaten egg

1 cup ice water, cold milk, or cold beer

1 cup flour

5 cups of any combination of veggies: whole mushrooms, cauliflower broccoli

flowerets, green pepper strips, onion rings, green onions, fresh green

beans, fresh asparagus, sweet potato, sliced, eggplant, peeled and cut into

1 inch cubes.

For, batter, in a mixing bowl, stir egg, and liquid. Add, flour all at once, Beat with rotary beater or wire whisk till mixture is smooth. Set aside. Rinse veggies under cold water, drain. Pat dry with paper towels heat two inches of shortening or oil to 375 degrees. Dip veggies in batter and fry a few at a time, until golden brown. Drain on paper towels.

 

BLANCHED AND BUTTERED CARROTS

WITH GARLIC AND MIXED FRESH HERBS

8 medium carrots (about 1 pound)

Salt to taste, plus 1 teaspoon

1 cup tightly packed mixed fresh herb leaves such as oregano, thyme, marjoram, chives, basil, mint and tarragon

6 tablespoons unsalted butter

4 medium cloves garlic, minced

1 pound fusilli or other short, curly pasta

Bring 4 cups salted water to a boil for pasta. Bring several quarts salted water to boil in medium saucepan. Peel carrots and cut into 1/4-inch dice. Boil until tender but not mushy, about 5 minutes. Drain and set aside.

Wash and pat dry herbs. Leave smaller leaves whole; shred or chop larger leaves. Set aside.

Melt butter in large skillet. When it foams, add garlic and saute over medium heat until golden, about 2 minutes. Add carrots and cook, stirring occasionally, until heated through, about 2 minutes. Stir in herbs and 1 teaspoon salt.

While preparing sauce, cook and drain pasta, making sure some liquid still clings to noodles. Toss hot pasta with carrot sauce.

CAESAR SALAD

1 head Romaine lettuce

1 large or 2 small cloves garlic (crushed in garlic press)

1/4 teaspoon oregano

1 egg

1 lb. bacon

2 tablespoon lemon juice

1 cup graded Parmesan cheese croutons

1/4 cup olive oil

1/2 teaspoon anchovies paste (optional)

Cut bacon into cubes and fry until crispy. Set aside. Wash lettuce and dry well. Break lettuce into bite size pieces. In a small bowl mix all ingredients except for bacon,cheese, lettuce and croutons. If not using anchovies add a dash of salt. This is your dressing. In a very large bowl , pour dressing over lettuce. Toss very well. Sprinkle cheese over lettuce and toss again. Add bacon and croutons and toss again. Add more cheese if

needed.

This recipe comes from a restaurant where I live and they bring all the ingredients to your table and make it while you watch. You may think it is more work, but it is well worth it.

CARROT PINEAPPLE BREAD

3 eggs

2 cups sugar

1 cup vegetable oil

1 cup finely shredded carrots

1 can (8 ounces) crushed pineapple, undrained

2 teaspoons vanilla extract

3 cups all-purpose flour

1-1/2 teaspoons cinnamon

1 teaspoon baking soda

1 teaspoon salt

In a mixing bowl, beat eggs, sugar and oil; add carrots, pineapple and vanilla. Combine dry ingredients; beat into carrot mixture. Pour into two greased 8-in. - 4-in. x 2-in. loaf pans. Bake at 325 for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes; remove to a wire rack to cool completely.

 

CHOCOLATE FROGS

1 12-ounce bag chocolate chips, or 12-ounce bar chocolate, broken into pieces

1 teaspoon grated chocolate

Plastic molds for bite-size chocolate frogs (see Notes)

Small candy eyes (see Notes)

Place chocolate in a microwave-safe bowl. Microwave on high power for 2 minutes. Stir. Continue microwaving in 15-second increments until chocolate is almost melted. Remove from microwave and grate 1 teaspoon additional chocolate over melted chocolate; stir until smooth.

Dip molds into water and shake off excess. Fill molds with melted chocolate, reserving about 1 tablespoon melted chocolate.

Refrigerate molds until chocolate is firm, about 2 hours. Remove frogs from molds. ``Glue'' eyes onto frogs with remaining melted chocolate. Store at room temperature or in the refrigerator.

Notes: Frog-shaped candy molds and candy eyes are available from Get Suckered, etc. in Placentia (www.getsuckered.com or 714-524-1964) or Nancy's Fancy's Cake and Candy Supplies in Santa Rosa 888-881-2256). If you can't find candy eyes, make them with a dot of frosting or a bit of candy.

COCKROACH CLUSTERS

12 ounces (2 cups) chocolate chips

1 teaspoon grated chocolate

1 cup raisins

2 cups thin pretzel sticks, broken into 1-inch pieces

Place chocolate in microwave-safe bowl. Microwave on high power for 2 minutes. Stir. Continue microwaving in 15-second increments until chocolate is almost melted. Remove from microwave and stir grated chocolate into melted chocolate. Stir in raisins and pretzels.

Drop mixture by tablespoons onto wax paper. Let stand until firm.

 

 

CPBL TASTY 2 STEP PORK CHOPS

BROWN 4 boneless pork chops in 1 tbsp. hot oil.

ADD 1 can (10 3/4 oz.) Campbell's (r) Cream of Mushroom Soup* and 1/2 cup water. Cover and simmer until done. Serves 4.

* Also great with 98% Fat Free Cream of Mushroom and Tomato with Roasted Garlic and Herbs Soups. Or use Cream of Mushroom with Roasted Garlic with 1/2 cup milk instead of water.

CRANBERRY GELATIN SALAD

1 lb. fresh cranberries

2 cups ground apples

11/2 cups sugar

1 teaspoon lemon juice

6-oz. pkg. raspberry gelatin

1/2 cup chopped walnuts

1/2 cup chopped celery

Grind cranberries and apples separately in food grinder. Combine cranberries, apples, sugar and lemon juice and let stand several hours, stirring occasionally. Prepare gelatin according to package directions. When cooled, but not set, stir in fruit mixture, walnuts and celery. Pour into serving dish and refrigerate until set.

CRISPY CARAMEL POPCORN

1/2 cup sugar

1/4 cup butter or margarine

1/4 cup dark corn syrup

1/4 teaspoon vanilla extract

1/4 teaspoon salt

2 quarts popcorn -- popped

Combine all ingredients except popped corn in a saucepan; bring to a boil. Reduce heat, and simmer 5 minutes, stirring constantly. Remove mixture from heat, pour over popcorn, and mix well.

Spread mixture in a 15- x 10- x 1-inch jellyroll pan. Bake at 250 degrees F. for 1 hour, stirring every 15 minutes. Remove from oven; stir immediately. Stir occasionally while mixture cools. Store in an airtight container. Yield 2 quarts (about 20 servings).

 

 

 

CROISSANTS

1 package yeast

1 cup water

3/4 cup evaporated milk

1 egg

1/3 cup sugar

11/2 teaspoons salt

5 cups flour, divided use

1/4 cup melted butter

1 cup firm butter

1 egg, beaten

1 tablespoon water

In a bowl, combine yeast with water. Add evaporated milk, egg, sugar, salt and 1 cup of the flour. Beat to a smooth batter and blend in 1/4 cup melted butter.

In a large bowl, cut the 1 cup of firm butter into the remaining 4 cups of flour until pea-sized. Pour the yeast mixture over the, butter-flour mixture and gently mix just until the flour is moistened. Cover with clear plastic wrap and refrigerate until well-chilled, 4 hours to 4 days.

Knead the dough on a floured board about 6 turns to release air bubbles. Divide the dough into 4 equal parts. Keeping the other parts refrigerated, roll one part into a 15-inch diameter circle, then cut into 8 equal wedges. For each croissant, roll wedges toward the point. Gently turn the ends toward the center to form a crescent.

Place on an ungreased baking sheet with the point down, about an inch apart. Repeat with remaining parts. Cover the croissants with a clean tea towel and let rise at room temperature. When almost doubled in bulk, about 2 hours, brush them with a mixture of the 1 beaten egg and 1 tablespoon water. Bake at 325 degrees for 35 minutes.

DEEP FAT FRIED FISH FILETS

Heat fat in deep kettle until a cube of bread browns in 50 seconds (375 degrees). Dip fish in flour, then in slightly beaten egg...then in bread or cracker crumbs and drop into hot fat. Fry quickly until golden brown, 3 to 6 min. Drain on absorbent paper. Serve with lemon slice and Tartar Sauce."

DINOSAUR CALZONES

1 pound Ground Beef, extra lean

1 medium Onion -- chopped (1/2 cup)

2/3 cup Pizza Sauce

5 cups Bisquick(r) baking mix -- or All Purpose Mix

3/4 cup Water

3 tablespoons Vegetable Oil

1 cup Cheddar Cheese -- shredded

1 Egg White

2 whole Peppercorns

Heat oven to 450 degrees F. Cook ground beef in skillet over medium heat about 10 minutes, stirring often, until brown. Drain any fat from the browned beef. Stir in the

chopped onion and pizza sauce, and set aside. Mix baking mix, water and vegetable oil in a large bowl to make a dough (using hands to shape into ball, if necessary). Cut off and save about 1/4 of the dough. Divide the rest of the dough in half. Sprinkle a clean

surface (such as a kitchen counter or breadboard) with flour or baking mix and place dough on surface. Roll or pat each dough half into 12-inch circle. Put each circle on baking sheet. Top half of each circle with half of the shredded Cheddar cheese. Top cheese with beef mixture to within 1 inch of edge of dough. Fold dough over filling, then press edge with fork to seal. Beat egg white in small bowl with fork. Make fourteen 3/4-inch balls from some of the saved dough. Press 10 of the balls into triangle shapes. Press 5 triangles into sealed edge of each calzone for spikes on the backs of the

dinosaurs, using egg white as glue. Roll the rest of the balls between your hands to make legs with feet. Press 2 legs into folded edge of each calzone, using egg white as glue. Divide the rest of the saved dough into 4 pieces. Roll pieces between your hands to make tails and heads with necks. Press into calzones, using egg white as glue. If you like, press 1 peppercorn into each head for eye. Bake 15 to 20 minutes or until golden

brown (it may be necessary to cover small dough pieces with pieces of aluminum foil during the last few minutes of baking).

DUTCH CHEESE FONDUE

1 clove garlic

13/4 cups dry white wine

1 pound mild Gouda cheese, grated

1 pound aged Gouda cheese, grated

4 tablespoons flour

1 tablespoon lemon juice

3 tablespoons Kirsch (optional, see note)

White pepper, to taste

Nutmeg, to taste

2 large loaves of crusty Italian or French bread

Coat the cheese with flour in a sealable, plastic bag. Cut the bread into one-inch cubes. Rub the inside of the pot with a cut garlic clove then dispose of garlic.

Place the pot on the stove and pour in wine (and Kirsch). Heat over medium flame until the wine is hot but not boiling.

Add lemon juice and handfuls of cheese, stirring constantly with a wooden spoon until the cheese is melted and the cheese-wine mixture has the appearance of a light, creamy sauce.

Add pepper, nutmeg to taste. Bring to a boil then remove the pot and place on a little burner on the table.

Note: Kirsch is a clear brandy distilled from cherry juice and pits. In cooking, it's most prominently known as an addition to fondue and Cherries Jubilee.

Other helpful tips:

Use wooden utensils only.

If fondue is too thick, add more wine. If it is too thin, add cornstarch.

When serving to children, use a mixture of half wine and milk. The alcohol will evaporate and milk softens the flavor.

Hip fondue cooks leave a thin layer of fondue at the bottom of the pot. By carefully adjusting the heat, the layer will form into a crust known as "La Religieuse," or "The Religious One." Lift the crust out and distribute among the guests. It is considered a delicacy.

EASY BANANA BREAD

1/3 cup shortening

1/2 cup sugar

2 eggs

1-3/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup mashed ripe bananas

In a mixing bowl, cream shortening and sugar. Add eggs; mix well. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with bananas, beating well after each addition. Pour into a greased 8-in. x 4-in. x 2-in. loaf pan. Bake at 350 for 50 - 55 minutes or until a toothpick inserted near the center comes out clean. Let stand for 10 minutes before removing from pan; cool on a wire rack. Yield: 1 loaf.

FINGER PIZZAS

1 red bell pepper (4 oz.)

12 sticks (1 oz. each) mozzarella

8 small (about 5" diam.) baked pizza crusts

1 cup purchased pizza sauce

Core, stem and seed pepper; cut lengthwise into 1"-wide strips. Cut each strip crosswise into 1/2" pieces (fingernails). Round corners on one end of each piece.

Cut each cheese stick in half crosswise. On rounded end of each stick (finger), cut out a 1/2"-square notch into which a pepper piece will fit to make a nail.

Lay crusts slightly apart on 3 baking sheets, each 12x15". Spread 2 T. sauce evenly over each crust. Lay 3 cheese fingers well apart on each crust: fit a red pepper nail onto each. Bake in a 450F oven until cheese just begins to melt, about 8 min.

FRITTER BATTER

1 C. all purpose flour

1/2 C. milk

1 t. baking powder

1 t. salt ( if adding salted foods to the batter, omit salt)

1 t. vegetable oil

2 eggs

Thin Batter

1 C. all purpose flour

1 C. milk

1/4 C. vegetable oil

1 t. baking powder

1/2 t. salt

1 egg

Prepare food to be fried. Thaw frozen foods completely before dipping into batter. Use fritter batter with chopped or shredded foods and use thin batter when you want to

retain shape of food.

GHOST OF PUDDINGS PAST

1/4 cup hot water

1/2 cup Lyle's Golden Syrup (light treacle)

1 large egg

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1 1/2 cups all-purpose flour

2 cups whole fresh or frozen and thawed cranberries

Custard sauce, to serve

Generously grease two 1-pound coffee cans, 1-quart pudding mold, or a 2-pint white china pudding basin.

In a large bowl, combine the ingredients in the order given. Beat well until evenly moistened.

Scrape batter into prepared molds, no more than 3/4 full. Cover tightly with lid or with buttered foil secured with thick rubber bands. Place on rack in deep kettle. Add boiling water to a depth of 2 inches up sides of molds. Cover pot and adjust heat to a very low boil.

Steam gently 1 1/2 hours, or until cake tester inserted into center comes out clean. Add more boiling water, if necessary, during steaming if too much boils away. When puddings are done, remove lid or top and slide pudding out to cool on a rack. Serve warm slices with custard sauce.

GINGERED CARROT SOUP

11/2 tablespoons olive oil

1 large yellow onion, chopped

2 stalks celery, ends trimmed, diced

3 cloves garlic, chopped

3 tablespoons peeled, chopped fresh ginger

1 pound carrots, peeled and chopped

41/2 cups chicken broth

1/4 teaspoon dried red pepper flakes

1/4 teaspoon ground coriander

1/2 teaspoon turmeric

11/2 tablespoons fish sauce; see cook's notes

3 tablespoons fresh lime juice

2 teaspoons seasoned rice vinegar

2 tablespoons smooth peanut butter

2 tablespoons brown sugar

1 teaspoon Asian sesame oil

1/2 cup coconut milk; see cook's notes

1/2 cup milk

Salt and freshly ground black pepper to taste

Garnish: Chopped fresh cilantro, toasted sesame seeds

Notes: Fish sauce and coconut milk are available at Asian markets and at some supermarkets with large Asian specialty sections.

In large pot or Dutch oven, heat oil over medium-high heat. Add onions, celery, garlic, ginger and carrots; cook 5 to 6 minutes, stirring occasionally, until onions are translucent. Add broth, pepper flakes, coriander, turmeric, fish sauce, lime juice, vinegar, peanut butter, brown sugar, sesame oil, and milks; bring to simmer. Cover, reduce heat and simmer 25 to 30 minutes. Remove from heat, uncover and allow to cool slightly.

Process in batches in either food processor fitted with metal blade or blender, until smooth. Taste and season with salt and pepper as needed. Store, covered, in refrigerator until ready to serve. Heat on low until simmering gently. Remove from heat and ladle into soup bowls. Presentation: Garnish soup with chopped fresh cilantro and pinch of toasted sesame seeds.

-- Source: "The Wine Lover's Cookbook" by Sid Goldstein (Chronicle, $22.95)

GRANNY SMITH SWEET POTATO SOUP

2-3 slices of bacon, roughly chopped

1 medium onion, peeled and roughly chopped

1 large (or 2 small) carrots, peeled and chopped

1/2 cup roughly chopped celery

1 shallot, finely chopped

1 1/2 teaspoons finely chopped garlic

1 Granny Smith apple, peeled, cored and chopped

2 1/2 pounds sweet potatoes, peeled and diced

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon dried thyme

1/2 cup flour

2 quarts chicken stock

1 cup heavy cream

1/8 teaspoon salt (more to taste)

1/8 teaspoon pepper (more to taste)

1/8 teaspoon hot pepper sauce, optional (more to taste)

8 ounces sour cream

1 thyme sprig per serving

Place bacon in large stockpot over medium heat and saute until crisp. Remove with spatula and set aside. To bacon drippings, add onion, carrot, celery, shallot, garlic, apple and sweet potatoes. Saute 4-5 minutes, stirring occasionally. Add basil, oregano, thyme and flour. Stir mixture until flour is well mixed and moistened throughout. Add chicken stock and bring mixture to boil, stirring occasionally. Reduce heat to low and simmer 15-20 minutes or until all ingredients are soft.

Puree in food processor or blender (in batches, if necessary). Return to soup pot over low heat (do not allow to boil). Stir in heavy cream and season with salt and pepper. If desired, add hot pepper sauce.

To serve, divide soup equally among 6-8 bowls and garnish each bowl of soup with a dollop of sour cream, reserved bacon and a thyme sprig.

GRAPEFRUIT CHERRY SALAD

1 16-ounce can grapefruit sections, drained

1 15-ounce can dark sweet cherries, drained

1 3-ounce package lime gelatin

1 cup boiling water

1 cup ginger ale

Arrange grapefruit sections and cherries in alternate layers in a lightly oiled ring mold. Dissolve gelatin in boiling water; cool. Stir in ginger ale. Pour gelatin over layered fruit and chill until firm. Invert onto a bed of lettuce leaves. Serves 4 to 6.

GREEN CHILI CHICKEN ENCHILADAS

2 to 3 large boneless, skinless chicken breast halves or 4 to 8 bone-in chicken breast

halves

1 cup chicken broth, divided use

Garlic, salt and pepper to taste

1 can cream of mushroom soup

1 can cream of chicken soup

About 10 green chiles that have been roasted, peeled and chopped (about 1 to 1 1/2

cups or to taste; amount will vary depending on heat of chiles)

1 small to medium onion, chopped

24 corn tortillas

Oil

1 16-ounce package Monterey jack or mozzarella cheese

Place chicken in slow cooker or pressure cooker, along with 1/2 cup chicken broth and garlic, salt and pepper to taste. Cook until chicken is juicy and tender, then shred and place in bowl.

In a saucepan, mix soups, remaining chicken broth, green chilies and onion. Cook until warm and smooth, but don't let boil for a long time. Add shredded chicken. If mixture is too thick, you may add broth. But it shouldn't be too thin, either. Remove from heat.

While soup mixture is cooking, fry corn tortillas in a small amount of oil. Take each tortilla and dip in the oil, turning once, removing while they're warm and soft.

In a 13-by-9-inch glass or aluminum baking pan, place a bit of the soup mixture, then layer the pan with tortillas, then chicken and soup mixture, then cheese. Complete the pattern until you reach the top and end with cheese. Bake at 350 degrees for 20 to 30 minutes. Cheese should be melted and dish should be warmed through.

GREEN DRAGON PUMPKIN TART

Pie pastry, homemade or purchased, to fill 11-inch tart pan

1 1/2 cups canned pumpkin puree

1/4 cup light brown sugar

1/4 cup granulated sugar

1 1/4 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/4 teaspoon ground mace

Pinch of salt

3 large eggs

1 large egg yolk

1 cup heavy cream

Line an 11-inch round tart pan with a removable bottom with pastry of choice. Place pastry in freezer for at least 30 minutes.

Preheat oven to 375 degrees. Place baking sheet on center rack.

Fit a piece of foil into frozen shell, place on baking sheet and bake 20-25 minutes. Pastry will be set and bottom slightly dry.

In mixing bowl, combine remaining ingredients and beat until smooth with an electric mixer.

Pour filling into the tart shell. Carefully transfer to hot baking sheet. Bake 10 minutes, then reduce oven temperature to 350 degrees and bake additional 30 to 35 minutes, until filling is puffy and set around edges (there may be a few cracks), and knife inserted halfway between rim and center comes out clean. Remove from baking sheet and cool to room temperature on wire rack. To serve, remove rim and cut into wedges.

If desired, serve with softly whipped cream sweetened with some maple syrup or brown sugar. Store, covered, in the refrigerator.

HALLOWEEN POPCORN LOGS

3 quarts popped popcorn*

12 candy sticks (about 4 1/2 inches long)

2 cups sugar

1 1/2 cups water

1/2 cup light corn syrup

1 teaspoon vinegar

1/2 teaspoon salt

1 teaspoon vanilla

Cellophane and ribbon

Keep popcorn warm in a 300-degree Fahrenheit oven while preparing syrup. In large saucepan, combine sugar, water, corn syrup, vinegar and salt. Cook to hard ball stage (250 degrees on a candy thermometer). Stir in vanilla. Pour over popped popcorn, stirring to coat. Butter hands; shape about 1 cup popped corn around each candy stick to form logs. Let stand until cool. Wrap each log in clear or colored cellophane or any bright paper. Secure each end with ribbon. Makes 12 logs. Note: *1 ounce of unpopped popcorn kernels (2 tablespoons household measure) makes approximately 1 quart of popped popcorn.

 

 

HAM PASTA SALAD

4 cups cooked macaroni -- rinsed and chilled

1/2 pound cooked ham -- cubed

2 cups chopped celery

1 cup shredded Cheddar cheese

1/4 cup chopped green onions

2/3 cup sour cream

1/3 cup mayonnaise

2 teaspoons prepared mustard

1/2 teaspoon salt

3/4 cup sliced radishes

Green pepper shells

Combine macaroni, ham celery, Cheddar cheese, and chopped green onions in a

large bowl.

Combine sour cream, mayonnaise, mustard, and salt; stir into macaroni mixture, mixing well. Chill 1 hour. Stir in radishes. Spoon into pepper shells to serve. Yield: 8 servings.

HAWAIIAN CHEESECAKE BARS

2 cups flour

1 cup sugar

1 cup soft butter

Combine until texture of fine particles. Put in 9x13 pan and bake at 350 for 10-12 minutes. Cool.

Filling:

16 oz softened cream cheese

4 Tbsp sugar

4 Tbsp milk

2 eggs

2 tsp vanilla

16 oz crushed pineapple-well drained

Blend above and spread over cooled crust.

Topping:

2 Tbsp melted butter

2 cups flaked coconut

Combine and sprinkle over filling. Bake at 350 degrees for 20 minutes or until coconut is lightly browned. Cut when cool. Store in the fridge. Best if made a day ahead-they improve with age.

HOLIDAY AUSTRIAN JAM TORTE

2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup margarine

1 egg -- lightly beaten

1 tablespoon water

1/2 teaspoon almond extract

10 ounces red raspberry or strawberry preserves

Combine flour, baking powder, and salt. cut in margarine until mixture resembles coarse crumbs. Add egg, water, and extract, mixing lightly with fork until dough forms a ball. Chill 1/4 of the dough. Press remaining dough on bottom and 1/2-inch up sides of a 9-inch spring form pan. Spread dough with preserves. On lightly floured surface, roll chilled dough into a rectangle, 1/8-inch thick; cut into 1/2-inch wide strips. Place strips

diagonally over preserves to form lattice; press edges to seal. Bake in 350 degree F. oven 35 to 40 minutes or until lightly browned. Loosen crust from rim of pan; cool before removing rim of pan. Yield: 10 servings.

HOLIDAY SOUR CREAM HERMITS

1/2 c. margarine (1 stick)

1 c. packed light brown sugar

1 egg

1 c. sour cream

1-1/2 c. flour

1 tsp. cinnamon

1/2 tsp. baking soda

1/4 tsp. nutmeg

1/8 tsp. ground cloves

1/2 c. chopped candied fruit

1/2 c. raisins

1/2 c. chopped nuts

Candied cherries

Cream margarine; gradually adding sugar and continue beating until light and fluffy. Beat in egg. Blend in sour cream. Mix together flour, cinnamon, baking soda, nutmeg and cloves; gradually add to creamed mixture, reserving small portion. Add fruit, raisins and nuts to remaining flour; stir into batter. Drop by rounded teaspoons about 2" apart on ungreased baking sheet. Top each cookie with a piece of candied cherry. Bake at

375 degrees F for 10 - 12 minutes. Remove immediately to wire rack to cool.

JELLY SLUGS

6 tablespoons sugar

2/3 cup cranberry juice cocktail

4 tablespoons light corn syrup

4 envelopes (4 tablespoons) unflavored gelatin

Red food coloring

Confectioners' sugar

Non-stick spray

Place sugar, juice and corn syrup in a saucepan. Stir over medium-low heat until sugar dissolves. Sprinkle in gelatin and cook and stir until gelatin is completely dissolved. Stir in 2 or 3 drops of food coloring.

Pour mixture into bread pan coated with non-stick spray. Let stand at room temperature until very firm, about 2 hours. Turn pan over and remove jelly. (If jelly sticks, set bottom of pan in hot water for a few minutes.) Place on work surface sprinkled with confectioners' sugar.

With sharp knife or small cookie cutter, cut the jelly into worm shapes. Place on platter lined with wax paper. Store in cool, dry place. Do not refrigerate.

JOHNS CORN STICKS OR MUFFINS

1-1/2 cups corn meal

1 cup flour

1 package yeast

1 teaspoon sugar

1 teaspoon salt

1-1/2 teaspoon baking powder

1/2 teaspoon soda

2 eggs

2 cups buttermilk

1/2 cup oil

Mix all dry ingredients. Mix eggs and milk, beat with fork, and add dry ingredients. Add oil and mix. Bake at 450 F until brown. Makes 18 muffins.

LEMON CAKE PIE

1 cup of sugar

1 tablespoon butter

2 eggs

1 cup of milk

2 tablespoons flour

1 good size lemon

Cream sugar, butter, add egg yolk, flour, lemon juice, and zest (lemon rind). Add milk & beat smooth. Beat egg whites stiff and fold in well. Pour into unbaked pie crust and bake in slow oven 325 baked on low shelf.

MAPLE BAKED APPLES

2 medium apples

2 tablespoons raisins

2 tablespoons pecans -- chopped

1/2 teaspoon ground cinnamon

1/2 cup maple syrup

2 tablespoons butter or margarine -- divided

1/4 cup water

Core apples; peel top third of each. Place apples in a shallow baking dish. Combine raisins, pecans, and cinnamon; fill cavities of apples with mixture. Pour maple syrup over apples; top each with 1 tablespoon of butter. Pour water into bottom of dish. Cover and bake at 350 degrees F. for 45 to 50 minutes. Yield: 2 servings.

MUSHROOMS IDEAL FOR QUICK MEALS

USE IN STIR-FRYS, SOUPS

BY SAM GUGINO

Special to the Mercury News

In the past 10 years or so, the varieties of mushrooms available to us have, well, mushroomed. Today we can get such exotica as hen-of-the-woods, hedgehog and lobster mushrooms. This provides us with terrific diversity for stir-frys, pastas and quick stews. Because mushrooms cook in a hurry, they are perfect for 15-minute dinners. Already sliced mushrooms make meal preparation go even faster.

The portobello is the meatiest of all mushrooms and can thus be used as a meat substitute when the large cap is grilled, broiled or pan-fried for portobello ``burgers'' or ``steaks.'' Caps and stems can be sliced for a quick vegetarian ragout with bell peppers, onions, garlic and tomatoes and served over rice, noodles or polenta.

Shiitake mushrooms are one of my favorites because they can be used in so many ways: from an Asian-style chicken soup to sauteed turkey cutlets in the recipe below. The umbrella-like cap has the look and feel of brown suede. The stems are too chewy to eat, but they can be thrown into a vegetable stock.

Chanterelles are among the most flavorful of all wild mushrooms with hints of apricot, pepper and nuts. They have a horn-like shape with colors that range from pale yellow to reddish orange. Chanterelles are expensive but more widely available than other expensive wild mushrooms such as the meaty and buttery porcini or the smoky morels.

Despite being overshadowed by more unusual and pricier fungi, button mushrooms can be quite flavorful, particularly when cooked. Here I use them raw in a salad, but only use them raw when they are absolutely fresh. If you can't get shiitake mushrooms, button mushrooms can be used with the turkey cutlets (recipe follows).

ONION MUSTARD BUNS

1 package (1/4 ounce) active dry yeast

1/4 cup warm water (110-115 degrees)

2 cups warm milk (110-115 degrees)

3 tablespoons dried minced onion

3 tablespoons prepared mustard

2 tablespoons vegetable oil

2 tablespoons sugar

1-1/2 teaspoons salt

6 to 6-1/2 cups all-purpose flour

In a mixing bowl, dissolve yeast in water. Add milk, onion, mustard, oil, sugar, salt and 4 cups flour; beat until smooth. Add enough remaining four to form a soft dough. Turn out onto a floured surface; knead until smooth and elastic, about 6 - 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide into 24 pieces. Flatten each piece into a 3-in. circle. Place 1 inch apart on greased baking sheets. Cover and let rise until doubles, about 45 minutes. Bake at 350 for 20-25 minutes or until golden brown. Cool on wire racks.

ORDER OF MERLIN CREAM PUFFS

1/2 cup (1 stick) butter, cut into pieces

1/4 teaspoon salt

1 cup water

1 cup all-purpose flour

4 large eggs

2 cups chilled heavy cream

1/4 cup powdered sugar

1 1/4 cups lemon curd

Powdered sugar, for dusting

Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil (do not grease).

In a heavy saucepan, combine the butter, salt and water over medium-high heat. Bring to a boil to melt the butter. Remove from the heat and immediately stir in the flour all at once with a wooden spoon. Return to the heat and stir vigorously over low heat to cook a few minutes. The mixture will form a ball and clean the sides of the pan. Remove from the heat and cool 5 minutes.

Drop the dough into a bowl and, using an electric mixer on medium speed, add the eggs one at a time. Beat 1 minute until completely absorbed and the dough is smooth and very thick, scraping the sides with a rubber spatula. You can beat in the eggs by hand, but if so, beat vigorously.

Drop the batter by rounded tablespoonfuls onto the prepared baking sheet about 2 inches apart. You want them to be mounded higher in the center. You can make 12 large puffs (use 2 1/2 tablespoons dough) or 18 medium (use 2 tablespoons dough) or 28 bite-size puffs (use 1 tablespoon dough). Recipe can be halved, if desired.

Bake for 30 minutes and do not open the oven door during this time. The puffs will be puffy and golden brown. Remove from the oven and pierce each puff twice into the top and side with the point of a sharp knife to allow steam to escape. Return the puffs to the oven and turn off the heat. Let puffs oven-dry for 10 to 15 minutes. Remove from the oven and remove with a metal spatula to cool the puffs on a wire rack.

Whip the cream and powdered sugar with an electric mixer until it forms soft peaks. Fold in the lemon curd until no streaks show. Use immediately or cover and refrigerate.

When puffs are room temperature, and about 2 hours before serving, gently cut off the upper third of the puff. Remove any soft dough from the center with your fingers. Generously fill each puff with the chilled whipped cream filling and replace the tops, letting some of the cream show. These look especially nice dusted with some powdered sugar pushed through a metal sieve. Place on a platter and refrigerate.

PEANUT BUTTER SHORTBREAD

1/2 c. old-fashioned peanut butter (the kind with oil on top)

1/2 c. real butter

1/2 c. sugar

1 tsp. vanilla

1/2 tsp. salt (only if PB and butter are unsalted)

1 c. flour

Cream PB and butter with sugar (no substitutions!). Add vanilla, salt, and flour. Roll into balls the size of a small walnut and place 3 inches apart on a cookie sheet. Flatten (not too thinly) with the bottom of a glass dipped in sugar. Bake at 325 degrees for about 12 minutes, or until edges are lightly browned. Allow to cool 5 minutes or so on the pan, then carefully remove to a cooling rack.

 

 

 

 

 

PEPPER SLAW

1 large head green cabbage, shredded

4 large green peppers, shredded

2 cups vinegar

2/3 cup sugar

1 tablespoon salt

Combine all ingredients in large bowl. Cover and chill. Serves 10. Note: This recipe keeps for up to 1 month in your refrigerator. The longer it stands, the better it tastes.

PIEROGIES QUICK AND EASY

Pkg of jumbo pasta shells, cooked according to directions

leftover mashed potatoes (or the frozen ones, made according to pkg directions)

lots of sliced onions, sauteed in butter or margarine

Stuff the shells with the potatoes, top with the onions, microwave for about 5-6 minutes

For a variation, add shredded cheese to the potatoes, cheddar, or jalapeno jack.

You can make double batches, and freeze them on cookie sheets, then pop into

Ziplock bags - and put back into the freezer - let thaw, then cook in microwave.

PIEROGIES

Step 1 - Making the filling

6 medium sized potatoes, peeled and quartered

1/2 cup shredded sharp cheddar cheese

2 Tablespoons milk

1 Tablespoon butter or margarine

Black pepper to taste

Boil potatoes until soft, drain water from pan. Mash potatoes, cheese, milk, butter or margarine. Add pepper.

Step 2 - Get the water ready

Place a large pot of water over high heat. When boiling, reduce heat to medium high. You want the water at a rolling boil.

Step 3 - Making the dough

1 cup all-purpose flour

1 egg

Water

In a mixing bowl, place the flour and egg. Add 1/4 cup of water and stir all ingredients with a fork. The dough should be the consistency of pizza dough. Add water until this consistency is attained.

Step 4 - Assemble the pierogies

On a lightly floured surface, roll out a walnut sized ball of dough to a circle with 1/8th of an inch thickness, making sure that there are no holes. On 1/2 of the circle place approximately 1-2 Tablespoons of the filling mixture. Flip the other half of the dough over the filling creating a half moon. Crimp all edges securely. This is the important part.

If you do not crimp the edges securely, they will break apart when boiled. Once you have made a few, gently submerge them into the boiling water. They will sink to the bottom. Once they rise to the surface of the water, they are done. Takes about 3-5 minutes.

PIZZA COOKIES

Use 1 package of Pillsbury refrigerated cookie dough

1 (8 oz) package of cream cheese - softened

1/2 C creamy peanut butter

1/2 C brown sugar

2 tbsp milk

about 3-4 large apples, cored, sliced into wedges.

caramel sauce

pecans - whole or chopped - your pick

Roll out cookie dough in a circle on pizza pan. You could probably use a plain sheet pan too. Bake until golden at 350-375 degree for 20 min. Place on wire rack to cool. note: I did go ahead - using a pizza cutter - cut the pizza into your desired slices. I think it was easier than having the party do it - plus a little less messy. Mix cream cheese, peanut butter, brown sugar, and milk. Spread like pizza sauce on cooled cookie

crust. Sprinkle apple wedges on top. I also cut my apples into bites instead of wedges. Sprinkle pecan pieces and after warming caramel sauce in the microwave for a bit, drizzle caramel sauce on top. That's it - very easy but looks impressive. :)

POPOVERS

1 Egg

1/2 cup Milk

1 teaspoon Butter, melted

1/2 cup Flour

1/4 teaspoon Salt

Beat eggs until light and foamy. Add milk and butter and mix well. Add flour and salt and beat for 1 minute. Fill well greased muffin tins 1/2 full. Bake at 450 for 20 minutes. Reduce to 350 and bake 20 min more. Prick with a knife when taken from the oven. For Yorkshire Pudding pour batter into greased pan and bake at 450 25 to 30 minutes.

PORK AND PEPPER SKILLET

8 boneless pork top loin chops

1/2 teaspoon chopped fresh thyme

1/4 teaspoon freshly ground black pepper

1/8 teaspoon salt

Vegetable cooking spray

1 teaspoon olive oil

1/2 medium onion -- sliced lengthwise

3 medium sweet red peppers -- sliced into thin strips

1 clove garlic -- crushed

1 tablespoon red wine vinegar

Rub both sides of pork chops with fresh thyme, ground pepper, and salt. Coat a large nonstick skillet with cooking spray. Place over medium-high heat until hot. Add pork chops and cook 2 to 3 minutes on each side or until pork chops are lightly browned. Remove pork chops from skillet; set aside and keep warm.

Add olive oil to skillet. Place over medium-high heat until hot. Add onion and red pepper; saute 5 minutes or until crisp-tender. Add garlic and pork; cover, reduce heat, and cook 10 minutes or until vegetables are tender and pork is done. Drizzle with vinegar. Yield: 4 servings.

PRUNE CAKE

4 eggs

2 cups sugar

11/2 cups oil

2 cups flour

2 teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon salt

14 ounces cooked and strained prunes (or 3 jars Gerber baby food prunes)

Frosting

8 ounces cream cheese, softened

4 tablespoons margarine

3 cups powdered sugar

1 teaspoon vanilla

In a large bowl, beat eggs until thick. Add sugar and oil and mix to combine.

In another bowl, sift together the flour, baking soda, cinnamon and salt. Add to the egg mixture and combine well. Add the prunes and mix well.

Pour batter into a Teflon pan measuring 171/2 inches by 111/2 inches. (If you don't have a Teflon pan, grease and flour pan before pouring in batter.)

Bake at 350 degrees for 25 to 30 minutes.

While cake is baking, prepare frosting by mixing cream cheese and margarine until well-combined. Slowly add powdered sugar, then vanilla. Mix until of spreading consistency. Frost cake after completely cooled.

PUMPKIN CHOCOLATE CHIP COOKIES

1/2 C Butter or Margarine

1 1/2 C Sugar

1 Egg

1 C Mashed Pumpkin (unsweetened)

1 tsp Real Vanilla

2 1/2 C Flour

1 tsp Soda

1 tsp Baking Powder

1 tsp Nutmeg

1 tsp Cinnamon

1/2 tsp Ginger

1/2 tsp Cloves

1/2 tsp Salt

1/2 C Chopped Nuts (optional), or you can try raisins instead

1 C Semi-Sweet Chocolate Chips

Preheat oven to 350F (180C) and lightly grease a cookie sheet. In a large bowl, cream butter and sugar together until light and fluffy. Beat in the egg, pumpkin and vanilla. In a separate bowl, combine the dry ingredients; flour, baking powder, soda, salt, nutmeg, cinnamon, ginger and cloves. Add the dry ingredients to creamed mixture, mix well. Add nuts and chocolate chips and mix in. Drop by teaspoons onto well greased cookie sheet (only grease the one time). Bake at 350 degrees F (180C) for 10-12 minutes or until light brown.

RAISIN BUTTERMILK MUFFINS

15-oz. box bran cereal with raisins

2-1/2 cups sugar

5 cups flour

5 teaspoons baking powder

2 teaspoons salt

1 cup vegetable oil

4 eggs, beaten (or use 1 cup egg substitute)

1 quart buttermilk (4 cups)

Combine ingredients with mixer. Put in air-tight container and refrigerate until use. Batter may be stored in refrigerator for weeks. To make muffins, line muffin tins with paper liners or lightly oil. Pour batter in about three-fourths full. Bake at 350 for 25 to 30 minutes. Makes 80 to 90 muffins. Variation: Add 2 tablespoons grated orange peel to other ingredients.

RAISIN CRUMB PIE

1 pound raisins

Water to cover

3/4 cup sugar

1 Tablespoon flour or cornstarch

2 cups flour

1 cup sugar

1/2 cup shortening

2 teaspoons baking powder

2 eggs, beaten

1 cup milk

3 9-inch unbaked pie shells

In a saucepan combine raisins, water to cover and 3/4 cup sugar. Bring to a boil and boil slowly for 20 minutes. Add 1 Tablespoon flour to thicken. Stir well and set aside. Mix together 2 cups flour, 1 cup sugar, shortening and baking powder until crumbly. Reserve 3/4 cup crumbs. To remaining crumbs add eggs and milk and mix well. Divide raisin mixture evenly in pie shells. Spoon batter evenly over raisins. Bake at 350 for 40 - 45 minutes or until knife inserted in center comes out clean.

RED CHILI SAUCE

2 tablespoons oil

2 tablespoons flour

4 tablespoons red chili powder

2 cups water

Lots of powdered garlic, to taste

Salt to taste

Heat oil in skillet until hot, then begin to brown flour. Add chili powder and let it brown just a bit (too long, and it will taste bad). Then add water. Adjust water to make the sauce as thick or thin as you desire. Add garlic and salt to taste. Serve in red enchiladas, with beans, in huevos rancheros or as desired.

 

RHUBARB NUT BREAD

1-1/2 cups brown sugar

2/3 cup salad oil

1 egg

1 cup buttermilk

1 teaspoon baking soda

2-1/2 cups flour

1-1/2 cups diced fresh rhubarb

1/2 cup chopped nuts

Topping:

1/2 c sugar

1 T butter

Combine brown sugar, oil, egg, buttermilk, soda, flour, rhubarb and nuts. Pour into 2 greased and lightly floured loaf pans. Mix topping ingredients together and sprinkle over batter. Bake at 350 for 1 hour.

ROAST PORK LOIN WITH PRUNES

About 18 pitted prunes

2 cups dry white wine, such as Sauvignon Blanc or Pinot Grigio

21/4 pounds boneless pork loin

Salt and freshly ground pepper

1 tablespoon minced fresh thyme leaves

2 tablespoons vegetable oil, olive oil or canola oil

1 tablespoon butter, unsalted preferred

1/2 cup diced onion

1/4 cup diced celery

1/4 cup diced carrots

Optional: 1 tablespoon brandy

1/2 cup creme frache or 1/2 cup heavy whipping cream; see cook's notes

Garnish: Finely chopped Italian parsley or minced chives

Notes: Creme frache is a thick, tangy cream with the consistency of sour cream. It doesn't curdle when heated, so it is perfect for adding to sauces. It is sold in the dairy case of some supermarkets; you can make it at home by combining 1 cup heavy whipping cream and 2 tablespoons buttermilk in a glass jar. Leave the lid partially open and allow mixture to sit at room temperature about 36 hours, until thickened. Refrigerate up to 1 week.

A degreasing pitcher (used in Step 5) is a small pitcher that has a spout at the bottom of the container. After juices sit a minute or 2 in the pitcher, the fat rises to the top. The juices can then be poured out of the bottom spout; pour only until the fat reaches the spout, and the fat will remain in the pitcher. They are sold at cookware shops and some department stores. If you don't have one, place the juices in a bowl; allow it to sit a minute or two, then use a spoon to skim off fat.

Preparation: Soak prunes in wine 3 hours or overnight. Fifteen minutes before roasting meat, preheat oven to 325 degrees.

Place wine and prunes in small, non-aluminum saucepan on high heat. Bring to boil; immediately reduce heat to low and simmer 10 minutes; set aside.

Season pork with salt, pepper and thyme. In large, flameproof casserole, heat oil on medium-high heat. Add pork and brown on all sides, about 10 minutes, adjusting heat to prevent scorching. Transfer pork to plate; drain all but 1 tablespoon fat from casserole.

Add butter to casserole and melt over medium-high heat. Add onion, celery and carrot; cook, stirring frequently, until golden, about 5 minutes.

Strain prunes and their soaking liquid over casserole; deglaze pan over medium heat (scraping up any brown bits in pan). Return pork to casserole. Cover and bake in preheated oven about 45 minutes or until internal temperature of pork is 145 degrees.

Transfer pork to platter or cutting board; cover with aluminum foil while finishing sauce. You can make sauce immediately, or pork can sit 15 minutes, covered.

Strain cooking liquid through sieve set over degreasing pitcher (see cook's notes) or small bowl, pressing down on vegetables to extract as much liquid as possible. Reserve vegetables. Degrease strained liquid. Return liquid to casserole, stir in brandy, if using, and boil over medium-high heat until dark brown and reduced to about 3/4 cup, 2 to 3 minutes. Whisk in creme frache and reserved vegetables. Return to boil, then remove from heat. Stir in accumulated juices from pork roast.

Using blender or food processor fitted with metal blade (easier because opening is bigger), carefully puree hot mixture, in 3 batches, until smooth. Transfer sauce to small saucepan and stir in reserved prunes. Season with salt and pepper. Cook over low heat, stirring, until heated through.

Presentation: Slice pork. Serve topped with sauce and sprinkled with parsley or chives.

-- Source: Adapted from a Christopher Kump recipe in Food and Wine magazine

 

 

 

 

 

 

 

 

 

 

 

ROASTED YUKON GOLD POTATOES

11/2 pounds Yukon gold potatoes, scrubbed

Olive oil

Salt, preferably kosher or sea salt, and freshly ground pepper

Fifteen minutes before baking, preheat oven to 425 degrees.

Place potatoes in large pot with water to cover. Bring to boil on high heat; reduce heat to medium-high and cook potatoes until barely fork-tender. Drain. When cool enough to handle, cut potatoes into 11/2-inch chunks. Toss with enough olive oil to lightly cover potatoes.

Spread into single layer on baking sheet. Season with salt and pepper. Bake in preheated oven until tender and lightly browned, about 15 to 25 minutes.

SAUTEED BUTTERNUT SQUASH

WITH GARLIC AND SAGE

1 small butternut squash (about 2 1/2 pounds)

2 tablespoons olive oil

3 tablespoons unsalted butter

4 medium cloves garlic, slivered

12 large fresh sage leaves, shredded, plus several whole leaves for garnish

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 pound penne or other short, tubular pasta

Freshly grated Parmesan cheese to taste

Bring 4 quarts salted water to a boil in a large pot for cooking pasta.

Cut squash in half lengthwise and use a spoon to scrape out seeds and stringy fibers. Reserve 1/2 of squash for another use. Peel skin from other half and cut into 1/2-inch cubes. You should have about 3 cups. Steam squash until tender but not mushy, 10 to 12 minutes.

While squash is cooking, cook pasta. When you drain it, make sure that some water still clings to noodles.

Heat oil and 2 tablespoons butter in large skillet. Add garlic and saute over medium heat until golden brown, about 4 minutes. The garlic should be richly colored but not dark brown or burned. Use a slotted spoon to lift garlic slivers from oil. Discard garlic.

Add steamed squash, shredded sage leaves, salt and pepper to pan. Toss to coat squash with oil and butter. Cook, stirring occasionally, until squash is heated through, about 3 minutes. Squash should be cooked long enough so that it is just beginning to lose its shape. Taste for salt and pepper. Toss hot pasta with squash sauce and remaining tablespoon of butter. Garnish with whole sage leaves. Pass grated cheese separately.

SAUTEED WHITE MUSHROOMS

SCENTED WITH ORANGE AND MARJORAM

1 1/2 pounds fresh white mushrooms

1 large juice orange

1/4 cup olive oil

4 medium shallots, minced

2 tablespoons minced fresh marjoram leaves (or substitute chives, thyme or cilantro)

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 pound linguine

Bring 4 quarts salted water to a boil in a large pot for cooking pasta.

Wipe mushrooms with paper towel to remove dirt. Trim and discard thin slice from stem end of mushrooms. Thinly slice mushrooms and set aside.

Remove colored peel but not white pith from orange with grater. Set aside 2 teaspoons grated zest. Squeeze 1/4 cup orange juice and set aside.

Heat oil in large saute pan. Add shallots and saute over medium heat until they soften slightly, about 4 minutes. Add mushrooms and orange zest to pan and cook, stirring occasionally, until mushrooms are golden and considerably shrunken, about 8 minutes.

Stir in orange juice, marjoram, salt and pepper. Cook, stirring occasionally, until sauce has thickened, about 2 minutes. Taste for salt and pepper.

While preparing sauce, cook and drain pasta, making sure that some liquid still clings to noodles. Toss hot pasta with mushroom sauce.

SCONES

1 cup Flour

1/2 teaspoon Salt

1-1/2 teaspoon Baking powder

2 tablespoon Sugar

3 tablespoon Shortening

1 Egg, beaten

-milk to mix

Mix dry ingredients, add shortening and cut into a consistency of course meal. Add egg and enough milk to form soft dough. Knead gently a few times. Pat in round and cut in 4. Bake on griddle at 350 to 375 until brown on one side. Turn and brown. Stand on sides to dry sides.

STRAWBERRY CORNBREAD

1-1/4 cups all-purpose flour

3/4 cup yellow cornmeal

1/4 cup sugar

4 teaspoons baking powder

1 teaspoon salt

1 egg

1 cup buttermilk

2 tablespoons butter, melted

3/4 cup strawberry jam

Heat oven to 375F. Grease 9 x 9 x 2-inch pan. Combine flour, cornmeal, sugar, baking powder, soda and salt in a large shallow bowl until mixture is well blended; make a well in the center. In a large measuring cup, whisk together the egg, buttermilk and melted butter. Pour buttermilk mixture into well, and stir the ingredients together just until evenly moistened; do not over-mix; batter should be lumpy. Spoon batter into prepared baking pan, spreading evenly into corners with rubber spatula. With a spoon, drop strawberry jam in dollops over the top of the batter, spacing them evenly. Bake for 30 to 35 minutes or until the top is lightly browned.

SUNSHINE CHICKEN ROLLUPS

1/4 cup pineapple juice

1/4 cup prepared mustard

1 tablespoon brown sugar

4 boneless, skinless chicken breast halves

8 slices bacon

Combine juice, mustard, and brown sugar, mixing well.

Cut each chicken breast in half crosswise. Roll each piece up lengthwise; wrap with a slice of bacon, and secure with a wooden pick.

Place chicken on grill over medium coals; baste with mustard mixture, and grill 25 minutes or until done, turning and basting frequently. Yield: 4 servings.

SWEET ROLL DOUGH

2 packages Yeast, quickrise

1/2 cup Margarine

1 1/2 cups Milk

2 teaspoons Salt

1/2 cup Sugar, plus

2 teaspoons Sugar

7 cups Flour

2 Eggs

Combine yeast, sugar, salt and 5 cups flour. Mix milk and marg. Heat in microwave 90 seconds. Stir milk and margarine to melt margarine. Milk should be about 125 degrees. Stir milk mixture into flour mixture. Add beaten eggs. Knead and add flour til smooth and elastic and not sticky. Let rest 10 minutes, covered. Form into desired shapes with filling and cover. Let rise 60-90 minutes til double. Bake at 375 25-35 minutes until done.

TENNESSEE PEAR PIE

2 pie crusts (9 inch)

4 large pears -- peeled , cored, and thinly sliced

1 cup water

3/4 cup sugar

2 tablespoons cornstarch

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

2 tablespoons honey

1 tablespoon lemon juice

2 tablespoons butter or margarine -- melted

1 tablespoon sugar

Place 1 pie crust into pie plate.

Combine pears and water in a saucepan over high heat. Bring water to a boil, reduce heat, and simmer 10 minutes. Drain, reserving 1/2 cup liquid; set pears and liquid aside.

Combine 3/4 cup sugar, cornstarch, and spices in a large mixing bowl. Combine reserved pear liquid, honey, and lemon juice, mixing well; stir into sugar mixture. Add cooked pears, stirring well to coat; pour pear mixture into pie crust.

Place second pie crust over filling. Trim edges; seal and flute. Cut slits to allow steam to escape. Brush top of pie evenly with butter; sprinkle with 1 tablespoon sugar. Bake at 425 degrees F. for 30 to 35 minutes. (Cover edges with foil to prevent over-browning if necessary.) Serve warm or cool. Top slices with whipped cream if desired. 10 servings.

THREE BEAN AND CORNBREAD CASSEROLE

42 ounces Baked Beans

30 ounces Kidney Beans -- drained

8 1/2 ounces Lima Beans -- drained

8 ounces Tomato Sauce

1/4 cup Catsup

2 tablespoons Brown Sugar -- packed

2 tablespoons Minced Onion -- instant

1/2 teaspoon Dry Mustard

1/2 teaspoon Salt

1/4 teaspoon Pepper

Cornbread Topping

2/3 cup Flour

1/3 cup Cornmeal -- yellow

1/2 cup Milk

2 tablespoons Margarine -- softened

1 tablespoon Sugar

1 teaspoon Baking Powder

1/2 teaspoon Salt

1 Egg

Heat oven to 425 degrees F. Mix all ingredients except Cornbread Topping. Pour into ungreased baking dish, 13 9 2 inches. Prepare Cornbread Topping by beating all ingredients with hand beater until smooth. Spoon evenly over bean mixture to within 1 inch of edges. Bake until topping is deep golden brown, 25 to 30 minutes.

TOMATO TREAT

105 g canned red Alaska salmon

50 g courgette (zucchini) -- chopped

1/2 tsp. salt

75 g Puntalette*

4 lg Beefsteak tomatoes (or 6 sm beefsteak tomatoes)

25 g sweetcorn kernels

2 spring onions -- chopped

2 Tbs. olive oil

1 Tbs. white wine vinegar

1/2 tsp. dry mustard

1/4 tsp. caster sugar

1 garlic clove

1 Tbs. freshly chopped basil

*Puntalette is rice-shaped pasta. Other small pasta may be used.

Drain can of salmon, reserving the juice. Flake the fish.

Put the courgette in a bowl, sprinkle with salt. Leave for 30 minutes then rinse thoroughly. Cook puntalette in water in a covered microwave proof bowl for 10 minutes on HIGH POWER. Rinse and drain. Cut tomatoes into flower shapes. Discard pips and tough core. Allow to stand for a further 10 minutes, then add courgette, sweet corn, spring onion and salmon. Whisk salmon juice with remaining ingredients then pour into puntalette mixture. Mix well. Pile into tomato shells and serve. Serves 4-6.

TON TONGUE TOFFEE

2 cups sugar

8 tablespoons (1 stick) butter

1/2 teaspoon rum or vanilla flavoring

1 1/4 cups water

Place all ingredients in heavy saucepan. Stir over medium heat until sugar dissolves. Without stirring, boil until the mixture reaches 290 degrees on a candy thermometer.

Pour into buttered 9-by-12-inch pan. Let cool until almost firm to the touch. Mark into 2-inch squares with a sharp knife. When cool, break into squares or shards.

TURKEY CUTLETS

WITH ARUGULA AND MUSHROOM SALAD

1 bunch arugula

3 tablespoons extra-virgin olive oil

1 tablespoon butter

Four 5-ounce turkey cutlets

Salt and freshly ground black pepper to taste

1/3 cup all-purpose flour

8 ounces button mushrooms

1 medium-size ripe but firm Bartlett or Bosc pear

2 ounces Parmesan (in one piece)

3 ounces shiitake mushrooms

Half a lemon

1/2 teaspoon dried thyme

2/3 cup dry white wine

Fill sink with cold water while you cut arugula crosswise into 1/2-inch wide strips, discarding bottom 1 inch. Wash arugula briefly but vigorously in sink to remove grit. Then spin dry in salad spinner. Remove excess moisture with paper towels.

Meanwhile, put 1 tablespoon olive oil and the butter in 12-inch skillet over medium heat. Season cutlets with salt and pepper. Put flour in a pie plate and dredge cutlets in flour. Shake off any excess flour. Increase heat to high and add cutlets. Cook for about 4 minutes on each side or until no pink remains in center. (Cut into one cutlet with the tip of paring knife if necessary to check.)

While turkey cooks and arugula dries, slice button mushrooms as thinly as possible. Put them in a large salad bowl. Halve pear lengthwise and core, but don't peel. Cut both halves crosswise into thin half-moons. Add pear and arugula to mushrooms. Shave Parmesan with vegetable peeler or grater using large holes on a 4-sided grater. You should have about 3/4 cup. Add to salad.

Remove stems from shiitake mushrooms and thinly slice caps. Juice lemon half.

When cutlets are cooked through, remove them to a platter and cover to keep warm. Add shiitake mushrooms to skillet and season with thyme and salt and pepper to taste. Stir and cook for 1 minute. Add wine and scrape bottom of skillet with wooden spoon to loosen any particles.

Allow wine to reduce in volume by half while you mix lemon juice with remaining 2 tablespoons olive oil, and salt and pepper to taste. Add to salad and toss well. Pour liquid and mushrooms from skillet over cutlets and serve with the salad.

 

SHALOM FROM SPIKE & JAMIE



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