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

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Recipes from Spike & Jamie

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Contents Disk 68

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).



2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups milk
2 tablespoons butter or margarine
4 egg yolks -- beaten
1-1/2 cups coconut -- flaked
1 tablespoon vanilla
1 pie crust (9 inch) -- baked
1 cup whipping cream
1/4 cup powdered sugar
Mandarin orange sections

In saucepan combine sugar, cornstarch, and salt. Stir in milk and butter. Cook and stir over medium heat till mixture is bubbly; cook and stir 2 minutes more. Stir about 1 cup of the hot mixture into beaten egg yolks. Return all to saucepan; bring to gentle boil. Cook and stir for 2 minutes more. Remove from heat.

Stir in 1 cup of the coconut and the vanilla. Pour hot mixture into baked pie crust. Cool. Place remaining 1/3 cup coconut in shallow baking pan. Toast in 350 degree F. oven for 5 to 10 minutes or until light brown, stirring once. In a mixer bowl combine whipping cream and powdered sugar. Whip on medium speed of an electric mixer until soft peaks form. Spread over pie; sprinkle with toasted coconut. Garnish with mandarin orange sections. Chill at least 1 hour. Yield: 10 servings.

from Johnny's Restaurant, New Britain, Connecticut

2 eggs
1 C vegetable oil
2 tsp. vanilla
3 C flour
2 C sugar
2 tsp. soda
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. nutmeg
3 C chopped apples
1 C white raising
1 - 20 oz. can chunk pineapple, well drained
1 C chopped nuts

Beat eggs; add oil and vanilla and beat well. Sift dry ingredients together; add to egg mixture and mix well. Stir in fruit and nuts. Batter will be thick. Pour into well-greased 10 inch tube pan. Bake at 350 degrees for 40-50 minutes. Cool in pan 30 minutes. Remove from pan and cool on wire rack. Cake is delicious plain or with cream cheese frosting.


2 eggs, slightly beaten
1/3 cup sugar
2 1/4 cup milk
1 teaspoon vanilla
1/4 cup raisins
1/4 teaspoon nutmeg
2/3 cup Minute Rice
1/2 teaspoon salt

Set oven to 350 degrees F. Place ingredients in an ungreased 1 1/2 quart round casserole. Set casserole in a pie pan of hot water. Place pans in oven for 45 minutes. Mixture will be set around the edge. Remove from oven. Stir gently. Let cool 1/2 hour without stirring. Serve warm or cold. Makes 4 servings.


2 pounds of hamburger
1 small onion-chopped
2 cans pork 'n beans
Brown sugar

Brown hamburger and onion until done. Drain off fat. Combine pork 'n beans. Add remaining ingredients to taste. Heat completely. 


2 pc bacon -- cooked, crumbled
1 c chopped celery
1/2 c green pepper
1/2 c chopped onion
1 can beef broth
1 can tomatoes, canned -- (diced-do not drain)
1 can black-eyed peas -- (do not drain)

In Dutch oven, cook bacon until crisp; remove and drain on paper towels. Add celery, green pepper and onion (I used onion powder - about 1/2 to 3/4 tsp) and saute 5-10 minutes, until soft. Drain off dripping, add beef broth, bring to boil. Add tomatoes, black-eyed peas, cooked veggies and crumbled bacon. Bring to boil, then simmer for 30 minutes so flavors will meld.


3/4 cup water -- + 2 tbs.
1 teaspoon lemon juice
3/4 teaspoon salt
1 1/2 tablespoons sugar
2 1/2 cups bread flour
1 3/4 teaspoons active dry yeast
Glaze: 1 whole egg -- beaten

Place ingredients in bread machine, use dough setting, when setting completed remove dough from pan (if not using a bread machine, knead dough for ~5 minutes and let rise in warm place).

Place dough on lightly floured surface. Punch and knead for 5-10 minutes until smooth. Cut into 5 equal pieces. From each piece form a ball and make a hole in each using your thumbs. Stretch until smooth and hole is about 1 inch. Place bagels on
greased baking sheet and let rise covered for 10 minutes. Heat oven to 400F, boil 6 cups of water in a large saucepan or skillet. Cook bagels 2 at the time for 3 minutes turning once. Place bagels on greased sheet. Brush with beaten egg and sprinkle with favorite toppings. Bake at 400F for 20-25 minutes until deep golden brown. Cool on a wire rack.

(Baked Pumpkin with Beef)

one 10-12 lb. pumpkin, scrubbed & seeded, with 6-7" lid cut out, keeping
stem as handle
1 stick soft unsalted butter
1 cup sugar
2 tbsp. olive oil
2 lbs. lean beef chuck, cut into 1-inch cubes
1 cup coarsely chopped onion
1/2 cup coarsely chopped green pepper
1/2 tsp. finely chopped garlic
4 cups beef stock or canned equivalent
1 cup peeled & seeded tomato
1 1/2 tbsp. fresh oregano (1/2 - 1 tsp. dry)
1 bay leaf
1 tsp. salt (may want to omit if using canned stock)
freshly ground black pepper
1 1/2 lbs. (about 4 1/2 cups) yams, peeled & cut into 1/2 inch cubes
1 1/2 lbs. (about 4 1/2 cups) potatoes, peeled & cut into 1/2 inch cubes
1/2 lb. zucchini (about 1 1/2 cups), scrubbed & cut into 1/4 inch slices
3 ears corn, shucked & cut into 1 inch rounds (can substitute frozen corn on the cob)
1/4 - 1/2 lb. dried apricots or 8 canned & rinsed peach halves or 4 fresh peaches, 
peeled and halved

Preheat oven to 375°. Butter the inside of the pumpkin and sprinkle in the sugar. Shake it around and discard excess sugar. Replace lid. Bake in shallow pan 40 - 45 minutes. Pumpkin must remain moderately firm. Heat oil in a 4-5 quart pan. Add meat, browning quickly on all sides. Remove meat and set aside. Add to the oil: onion, green pepper & garlic. Saute until vegetables are soft but not browned (about 5 minutes). Add beef stock and bring to a boil, deglazing pan. Return beef and any juices to an. Add tomato, oregano, bay leaf, salt and pepper. Reduce heat, cover pan and simmer about 15 minutes. Add yams & potatoes, simmer 15 minutes. Add zucchini and simmer 10 minutes. Add corn and apricot or peaches, simmer five minutes. Pour contents of pan carefully into pumpkin, cover with lid and bake 15 minutes. Place pumpkin on platter and serve directly from the pumpkin.


1-1/2 tblspns virgin olive oil
1 onion, finely chopped
1 clove garlic, finely chopped 
2 tomatoes, seeded and finely chopped
2 tsps finely chopped basil or thyme
1/4 cup red wine
2 roasted red capsicums (see note below), finely chopped of 1 fresh red
capsicum (pepper) finely chopped
1 cup finely chopped parsley
6 leaves basil, shredded, optional
1 kg minced chicken
1-1/2 cups fresh soft breadcrumbs
1 tblsp capers
Dash of Tabasco
2 tspns salt
Freshly ground black pepper, to taste
3 eggs, lightly beaten
16 rashers bacon
6 hard-boied eggs, optional

Heat the oil in a frying pan over medium heat. Add the onion and garlic and cook, stirring occasionally, until they have softened and lightly coloured, about six minutes. Add the tomatoes, basil or thyme and the wine. Simmer for about 15 minutes, stirring from time to time, until a fairly thick tomato sauce forms - about 12-15 minutes. remove from heat and leave to cool. Preheat oven to 180C. Place the capsicum, parsley,
basil, chicken, breadcrumbs, capers, Tabasco, salt, pepper and beaten eggs in a bowl. Add the cooled tomato sauce and mix thoroughly (use clean hands). 

Trim the bacon and line two medium-size loaf tins (about 21 x 13 x 7cm ) with overlapping rashers of bacon. You may have to trim it to fit the ends. Don't worry if rashers overhang the tins, as you will fold them over later. Divide half the mixture evenly between the lined tins. Nestle three hard-boiled eggs, if using them, into the mixture, down the length of the tin. 

Cover evenly with remaining chicken mixture. Fold over any overhanging bacon and top with any left over bacon. Place on a foil or paper-lined oven tray to catch any spills and cook for one and a quarter hours. Cover loaves lightly with foil if they start to become to brown on top. Remove from oven and allow to settle for 10 minutes before turning out of tins. Serve one loaf immediately, garnishing the dish with parsley sprigs. The second loaf or any remaining meatlaof will keep well for about 3 days in the fridge.

Note ; To roast the capsicum, place them on an oven tray in 220C oven. Roast them, turning them occasionally until they are charred and blistered all over. This should take about 20 mins. Remove capsicum from the oven. Place them in a plastic bag, seal tightly and leave until cool. Once they are cooled enough to handle, peel off the skin, discard the seeds and core and chop the flesh finely.


1 Tablespoon sesame oil
3 boneless skinless chicken breast halves -- diced
1 package (1 lb. 5 oz.) frozen lo mein stir fry meal
1 cup fresh snow pea pods
3 Tablespoons chopped dry roasted peanuts

Heat oil in large skillet or wok over medium-high heat until hot. Add chicken; cook and stir 2 to 3 minutes or until chicken is no longer pink. Remove from skillet; cover to keep

In same skillet, combine frozen vegetables with noodles, pea pods and frozen sauce from packet; mix well. Cover; cook 7 to 10 minutes or until vegetables are crisp-tender. Return chicken to skillet; mix well. Cook and stir until thoroughly heated. Sprinkle with peanuts. Makes 4 servings. 


1 cup sugar
3/4 cup butter or margarine
1 egg
1 teaspoon vanilla
1-3/4 cups all-purpose flour
1-1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup walnuts -- chopped
1 ounce unsweetened chocolate -- melted
32 maraschino cherries -- drained and halved

Cream sugar and butter. Beat in egg and vanilla. Stir together flour, baking powder, and salt. Stir into creamed mixture; mix well.

Divide dough in half. To one half add nuts and chocolate. Press a rounded teaspoon of chocolate mixture into the bottom and up sides of ungreased 1-3/4-inch muffin cups. Place a cherry half in the center of each cup. Top with a rounded teaspoon of the remaining white dough and another cherry half. Bake in 375 F. degree oven for 15 to 20 minutes. Yield: 32


1 stick margarine or butter
1 cup finely chopped walnuts
12 oz semi-sweet chocolate morsels
1 pkg (12oz.) colored mini marshmallows

Melt margarine and chocolate chips in top of double broiler. Pour over chopped nuts & marshmallows. Divide into three equal parts. Shape into loaves on waxed paper. Wrap air tight. Refrigerate at least 2 hours. Slice & serve. 


1/2 cup warm water
2 pkgs. dry yeast
2 T. sugar
3 1/2 oz. pkg. vanilla instant pudding
1/2 cup butter-melted
2 eggs
1 t. salt
6 cups flour

In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add margarine, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour, knead until smooth. Place in a greased bowl. Cover and let rise until doubled. Punch down dough and let rise again. Then roll out on floured board. Take 1 cube soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 2-4 tsp. cinnamon. Sprinkle over top.
Roll up very tightly. With knife, cut 2 inch slices. Place on greased cookie sheet, or 2 greased 9 by 13 inch pans. Take hand and lightly press down on each roll. Cover and let rise till double. Bake at 350 degrees for 25 minutes or until golden. Don't overbake. Frost warm rolls with cream cheese frosting. Make around 24 rolls.

Cream Cheese Frosting

8 oz. cream cheese
1/2 cup margarine or butter
1 t. vanilla
3 cups confectioner's sugar
1 T. milk

Mix together until right consistency. Spread on warm rolls.


2 pkgs yeast
1 1/2 cups warm water or potato water
1 TBSP sugar
1 cup mashed potatoes
3 large eggs
2/3 cup margarine
2/3 cup sugar
2 teaspoons salt
6 1/2 to 7 1/2 cups flour
1 lb powdered sugar
1/4 cup butter
1 teaspoon vanilla
1 egg

Dissolve the yeast into the water and 1 TBSP sugar and let it grow until bubbly. Then add remaining ingredients. Mix well and knead. Let sit 2 to 5 minutes. Knead again. Let rise until real springy. Punch down and let rise again. Roll out to 26" x 11" rectangle spread with 1/4 cup melted butter and cinnamon-sugar mixture. Brown sugar is a good variation. Add 1 cup raisins if desired. Roll up into a long roll. Cut into 1 inch rolls and put on greased cookie sheet. Let rise until bubbly. Bake at 400 for 5 to 10 minutes. Watch closely. ICING: Mix all ingredients together and beat well. Spread while still warm.


120g fine yellow cornmeal (polenta)
50g plain flour
2 tsp salt
3 tsp baking powder
1/4 tsp chili powder
120 g finely grated Jarlsberg or other tasty cheese
1/4 large red capsicum (pepper), very finely chopped
1/3 cup well-drained canned corn kernels.
2 eggs lightly beaten
225 ml sour cream
140 ml unsalted butter. melted and cooled.

Preheat oven to 200C. Lightly butter a 12 cup, non-stick muffin pan, set aside. Whiz the cornmeal, flour, salt, baking powder and chili in a food processor or place them in a large bowl and stir for about a minute with a balloon whisk or wooden spoon. If using a processor transfer dry ingredients to a large bowl. Stir in the capsicum and corn. Whisk together the eggs, sour cream and unsalted butter. Pour this into the middle of the
dry ingredients and mix only until combined - don't over-mix. Divide the mixture evenly between the muffin cups. Top each muffin with some corn kernels and capsicum. Bake for about 20 minutes or until skewer inserted into the center of a muffin comes out clean. Transfer to cooling rack, leave to settle for a few minutes, then loosen with a narrow palette knife and turn out onto rack. Serve warm


2 tbsp. vegetable oil 
1 lb. boneless chicken breasts, cut into strips 
1 medium green pepper, cut into strips 
1 can (10 3/4 oz.) Campbell's(r) Cream of Mushroom or 98% Fat Free Cream of Mushroom Soup 
1/2 cup Pace(r) Chunky Salsa 
1 medium onion, sliced 
8 flour tortillas (8") 
1 cup shredded Monterey Jack cheese 

HEAT oil in skillet. Add chicken and cook until browned, stirring often. 
ADD pepper and onion and cook until tender-crisp. 
ADD soup and salsa and heat through. Spoon about 1/2 cup chicken mixture down center of each tortilla. Top with cheese and additional salsa. Fold tortilla around filling. 


3/4 lb. ground beef 
1 can (10 3/4 oz.) Campbell's(r) Tomato Soup 
1 Italian bread shell (12") 
1 1/2 cups shredded Cheddar cheese 

PREHEAT oven to 450°F. 
COOK beef in skillet until browned. Pour off fat. 
ADD soup and heat through. Spread beef mixture over shell to within 1/4" of edge. Top with cheese. Bake 12 min. or until cheese is melted. Serves 4. 


1 tbsp. vegetable oil 
4 boneless chicken breast halves 
1 can (10 3/4 oz.) Campbell's(r) Cream of Mushroom 
1/2 cup water 

BROWN 4 boneless chicken breast halves in 1 tbsp. hot oil. 
ADD soup and water. Heat to a boil. Cover and cook over low heat 5 min. or until done. Serves 4. 
* Also great with, Cream of Chicken Dijon and Tomato with Roasted Garlic & Herbs Soups. Or use Cream of Mushroom with Roasted Garlic or Cream of Chicken with Herbs Soups with 1/2 cup milk instead of water. 


two 12 oz packs of white mushrooms or one large basket
2 cans of cream of mushroom soup (fat free if you like)
1 stick of butter or margarine (low fat margarine if you like)

Wash the mushrooms well and put them in a pot large enough to hold all of them. Slice up the stick of butter (or margarine) into pieces about an inch and a half thick. Cover the pot and simmer until the mushrooms are done. Remove the mushrooms leaving the broth in the pot. Open the soup into a separate pot and gradually add your broth until you have the thickness you want. (The cream sauce should not be too thin) Add this to your mushrooms and mix them up well. This can be made ahead of time and heated up when you need it. You can cut the recipe in half and you can also cook it in the
microwave, but you need to keep a close eye on the mushrooms because they cook quite fast that way and you don't want to over cook them. We try to watch calories, so now I am preparing it with fat free soups and low fat margarine, and you really can't tell the difference, it still tastes great!


One package ( 12-16 oz) cocktail weiners
One package of bacon
One box brown sugar

directions: wrap a half strip of bacon around each weiner Pack loosely in crock pot. Pour entire box of brown sugar on top. Cook on low for 8 hours Serve right out of crock pot if it's an informal gathering. This way you can keep them warm, Don't be surprise if the guests " hang out" at this crock pot..


1/3 cup maraschino cherries -- chopped
1/2 cup butter or margarine
2 packages coconut cream pudding mix -- regular, 4-serving size
1/2 cup milk
1/2 teaspoon vanilla
1 pound sifted powdered sugar
1/2 cup chopped walnuts

Drain maraschino cherries on paper toweling. In saucepan melt butter. Stir in dry pudding mixes and milk. Cook and stir until mixture comes to boiling; boil for 1 minute, stirring constantly. Remove from heat. Stir in vanilla; beat in powdered sugar until smooth. Stir in walnuts and cherries. Pour into buttered 10x6x2-inch baking dish. Chill before cutting. Yield: 32 pieces


This recipe, from "Country Living Country Mornings Cookbook" (Hearst Corp., 1989), is an adaptation from a scone recipe used in a tea room in Edinburgh, Scotland. Serve them with sweet, unsalted butter and lemon curd (which see) with a pot of freshly brewed tea. 

(Makes 18 scones) 
2 cups all-purpose flour 
2 teaspoons baking powder 
1/2 teaspoon salt 
1/4 teaspoon baking soda 
6 tablespoons butter or margarine 
1/2 cup golden or dark raisins 
1/2 cup buttermilk 
1 large egg 
1 tablespoon milk 
1 tablespoon sugar 

Preheat oven to 425 degrees. Lightly grease a large baking sheet. In a large bowl, combine the flour, baking powder, salt and baking soda. With a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs. Mix in the raisins with a fork. 

In a cup, beat together the buttermilk and egg; then add them to the flour mixture. Mix lightly with a fork until the mixture clings together and forms a ball of soft dough. Turn the dough onto a lightly floured surface and knead gently, turning 5 or 6 times. 
With a floured rolling pin, roll the dough to 1/2-inch thick. With a floured 2-inch biscuit cutter, cut dough into rounds. Place the scones, 1 inch apart, on the greased baking sheet. Pat the dough scraps together, reroll, and cut out more scones. Lightly brush the tops of the scones with milk and sprinkle with sugar. 

Bake the scones 10 to 12 minutes or until they are golden brown. 

from Mary Mac's Tea Room, an Atlanta tradition

3 firm green tomatoes
1 egg
2 tbsp. milk
1/2 tsp. salt
1/4 tsp. ground white or black pepper
1 C flour
1/4 C cracker crumbs
1/2 tsp. salt
1 C vegetable oil

Rinse trim and cut tomatoes into 1/4" slices. Beat egg in bowl. Add milk, salt and pepper. Mix together in a second bowl, flour, cracker crumbs and salt. Heat vegetable oil to 350 degrees in heavy frying pan. Turn tomato slices over in the egg mixture, then in the flour mixture and brown coated tomatoes on both sides. Drain excess fat on paper towels. These are great for breakfast or with egg dishes. Allow 1/2 tomato (2 slices) for each person.


2 pkgs active dry yeast
1/2 cup warm water (105 - 115)
2 cups lukewarm milk (scalded then cooled)
1/3 cup sugar
1/3 cup vegetable oil or shortening
1 egg
5 to 6 cups Gold Medal Self Rising flour
4 TBSPS butter or margarine softened
1/2 cup sugar
1 TBSP + 1 teaspoon cinnamon

Powdered Sugar Frosting:
1 cup powdered sugar
1 TBSP milk
1/2 teaspoon vanilla

Dissolve yeast in warm water. Stir in milk, 1/3 cup sugar, the oil, egg and 2 to 3 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto well-floured board; knead until smooth and elastic, 8 to 10 minutes. Place in greased bowl; turn greased side up. Cover. Let rise in warm place until double, about 1 1/2 hours. (Dough is ready if an indentation remains when touched.) Grease 2 oblong pans, 13x9x2 inches. Punch down dough; divide into halves. Roll 1 half into rectangle, 12 x 10 inches. Spread with half of the butter. Mix 1/2 cup sugar and the cinnamon; sprinkle half the sugar-cinnamon mixture over rectangle. Roll up, beginning at wide side. Pinch edge of dough into roll to seal. Stretch to make even. Cut roll into 12 slices. Place slightly apart in 1 pan. Wrap pan tightly with heavy duty aluminum foil. Repeat with remaining dough. Refrigerate at least 12 hours but no longer
than 48 hours. (To bake immediately, do not wrap. Let rise in warm place until double, about 30 minutes. Bake as directed below.) Heat oven to 350. Remove foil from pans. Bake until golden, 30 to 35 minutes. Frost with Powdered Sugar Frosting while warm. 24 rolls.

Powdered Sugar Frosting: Mix 1 cup powdered sugar, 1 tablespoon milk and 1/2
teaspoon vanilla until smooth and of spreading consistency. Frosts 1 pan of rolls. NOTE: If larger rolls are desired, roll dough into rectangles 10x9 inches. Cut each roll into 9 slices. Place in greased baking pans, 9x9x2 inches. 18 rolls

Caramel Pecan Icebox Rolls: Omit Powdered Sugar Frosting. Before rolling dough into rectangles, heat 1 cup brown sugar (packed) and 1/2 cup butter or margarine until melted; remove from heat. Stir in 2 tablespoons light corn syrup. Divide Caramel Mixture between pans. Sprinkle each with 1/2 cup pecan halves. Roll dough, slice, refrigerate and bake as directed. Immediately invert pan on large tray. Let pan remain over rolls 1 minute so caramel drizzles over rolls.

Orange Marmalade Icebox Rolls: Omit butter, sugar-cinnamon mixture and Powdered Sugar Frosting. Before rolling dough into rectangles, beat 2 cups powdered sugar, 1/2 cup orange marmalade and 1/4 cup butter or margarine, softened, until smooth and creamy. Spread each rectangle with 1/3 cup of the marmalade mixture. Roll dough, slice, refrigerate and bake as directed. Frost with remaining marmalade mixture while warm.


2 jars kraut--2 lb. each (NO caraway)
4 tomatoes (fresh--chopped)
1 lb. fresh mushrooms (sliced)
1 lb. bacon (chopped and fried)
3-4 cloves garlic (minced) more is better!
Salt and Pepper to taste---lots of fresh ground pepper!!
2 TBLS. butter
2 C. sour cream

Fry bacon til crispy and drain on paper towels. Drain Kraut and rinse with cold water.
Put Kraut in pot and cover with cold water, bring to boil and drain well. In frying pan melt butter, add onion and saute til golden, add mushrooms, garlic, tomato, salt and pepper and cook about 10 min. stirring often. Add bacon and kraut mix well then add sour cream and mix til all is well incorporated.

Cook on low heat about 15 min. Adjust seasoning at this time as you like it. Put Kraut into a large greased casserole dish and bake at 350 degrees approx. 30-40 min.


1 pound ground lamb
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon onion minced
1 clove garlic minced
1/2 teaspoon dried rosemary crushed
1/2 teaspoon salt or to taste
1/4 teaspoon pepper

4 hamburger buns hard rolls or pitas
sliced cucumbers for garnish
sliced tomatoes for garnish
ranch salad dressing for garnish

In a medium bowl, combine the all ingredients except the buns and garnishes; mix well. Shape meat into four patties. Pan-fry, grill or broil until no longer pink. Serve on buns with cucumbers, tomatoes and ranch dressing, if desired.


1 pound ground lamb
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon onion minced
1 clove garlic minced
1/2 teaspoon dried rosemary crushed
1/2 teaspoon salt or to taste
1/4 teaspoon pepper

4 hamburger buns hard rolls or pitas
sliced cucumbers for garnish
sliced tomatoes for garnish
ranch salad dressing for garnish

In a medium bowl, combine the all ingredients except the buns and garnishes; mix well. Shape meat into four patties. Pan-fry, grill or broil until no longer pink. Serve on buns with cucumbers, tomatoes and ranch dressing, if desired.

3 ounces Monterey Jack Cheese -- shredded
1/4 cup Green Onions -- sliced, with tops
1 teaspoon Dill Weed
1 tablespoon Margarine
12 ounces Turkey Ham -- diced
2 1/2 tablespoons Flour
1/2 cup Milk, skim
1/2 cup Yogurt, skim milk
3 cups Potatoes -- cooked, thinly sliced
2 ounces Swiss Cheese -- shredded

Preheat oven to 325 degrees F. In a small bowl, toss together the shredded Monterey Jack cheese, onions and dill weed. Set aside. In a medium saucepan, melt margarine. Blend in flour using a wire whisk, then gradually mix in milk. Cook over medium heat, stirring constantly until thickened. Remove from heat and fold in the yogurt. In a 9 x 13 inch baking pan (or casserole dish), layer 1/3 of potatoes, 1/2 cheese mixture, 1/2 diced ham and 1/2 of yogurt mixture. Repeat, making the top layer the last 1/3 of the potatoes. Sprinkle Swiss cheese over top of casserole. Bake 30-35 minutes.


1 lb ground beef (extra lean)-- you may sub ground turkey or chicken 
1 lb of ground pork
2-3 cloves garlic finely minced
ground pepper to your taste
1/3 cup soy sauce
3/4 cup bread crumbs
1 can cranberry jelly
1 bottle of chili sauce

Mix together the first 6 ingredients. Form into meatballs. If I am taking this to a potluck or serving them as an appetizer, I make them fairly small. Brown the meatballs over medium heat and drain off all the fat. Place the balls in a casserole dish. Mix jelly and chili sauce in a saucepot. Heat on medium heat until the sauces melt together. Pour this mixture over the meatballs and bake them covered at 350 for about 45 min to an hour. I mound them on a platter and garnish them with well drained pineapple slices and
frosted cranberries. I have also used the green dried pineapple slices. If you wish to serve these as a meal, regular or basmati rice works very well. I have successfully made these balls using just ground beef, ground turkey/chicken, or plain ground pork.


2 cups Flour
1 1/3 cups Sugar
1 teaspoon Baking Soda
3/4 teaspoon Salt
1 teaspoon Cinnamon
2/3 cup Pecans -- chopped

In a large bowl, mix flour, baking soda, salt and cinnamon. Layer this mixture and other ingredients in a 1 quart canning jar in order given. It is helpful to tap jar lightly on a padded surface (towel on counter) as you layer ingredients to make all ingredients fit neatly. Place lid on jar. Use scissors to cut a 9 inch-diameter circle from fabric of your choice. Center fabric circle over lid and secure with a rubber band. Tie on raffia or ribbon bow to cover the rubber band. Attach a card with the following directions:

Hummingbird Cake

Empty jar of cake mix into large mixing bowl. Stir mix with large wooden spoon to evenly distribute ingredients. Add 1 cup vegetable oil, 3 beaten eggs, 8 ounce can crushed pineapple (undrained), 2 cups mashed bananas and 1 1/2 tsp. vanilla. Mix until all ingredients are moistened, but do NOT beat. Spread batter into a greased 10 x 15 inch cake pan OR a greased Bundt cake pan. Bake at 350 degrees F for 55 - 60 minutes. Cool, then frost with Humming Bird Cake frosting. (recipe below) Notes : Mix may be stored in a cool, dry place for 6 - 9 months.

Hummingbird Cake Frosting Mix

1/2 cup Vegetable Shortening
4 cups Powdered Sugar

Mix ingredients in a medium sized bowl, using a pastry blender or two butter knives. Place mix into a quart size canning jar. It is helpful to tap jar lightly on a padded surface (towel on counter) to make ingredients fit neatly. Place lid on jar. When storing this mix, be sure to store it in a cool, dry place, as heat will cause the vegetable shortening to go rancid. Mix will last 3 - 6 months. Use scissors to cut a 9 inch-diameter circle from fabric of your choice. Center fabric circle over lid and secure with a rubber band. Tie on raffia or ribbon bow to cover the rubber band. Attach a card with the following directions:

Humming Bird Cake Frosting

Pour mix into a large bow. Add one 8 ounce package of Cream Cheese and 1 tsp. Vanilla to mix, and beat with electric beaters until fluffy. Spread on Hummingbird Cake.


1 Large package lime gelatin
2 Cups hot water
1 Cup cold water
2 Tsp. vinegar
2 Tsp. salt
Dash of cayenne pepper
2 Cups small curd cottage cheese
1 Cup mayonnaise
1 Large can crushed pineapple, well drained.

Dissolve the gelatin with the hot water. After fully dissolved, stir in the cold water. Add the vinegar and that salt. Chill until slightly thickened. Remove from fridge and whip until fluffy. Mix in the cottage cheese, mayonnaise and the pineapple. Chill until set.


1 pkg dry yeast
1T sugar
1/4 c lukewarm water
1 stick margarine, melted
3 c Bisquick
1/2 c water
sugar/cinnamon mixture (1/2c sugar & 1t. cinnamon)

Mix sugar and warm water. Add yeast and let rise 5 min. Add Bisquick and water. Mix and form a soft ball. Divide into 4 sections. Roll each part to 4x12 in. Brush with melted butter, sprinkle with cinnamon/sugar mixture. Roll up lengthwise. Cut into 1 inch rolls (each section makes 12 rolls). Put in buttered 11x17 pan. Pour in more butter and sprinkle with cinnamon/sugar mixture. Bake at 350 for 15-20 min.


Vegetable cooking spray
3 cups chopped onion
1-1/2 pounds beef round steak -- trimmed of fat and cut into 1/2-inch cubes
6 ounces low sodium tomato paste
1 tablespoon paprika
1-1/2 pounds potatoes -- peeled and cut into 1/2-inch cubes
1 quart water
1 tablespoon low sodium beef-flavored bouillon granules
2 cloves garlic -- minced
1 teaspoon ground marjoram
1/2 teaspoon caraway seeds
1/4 teaspoon ground black pepper 
Coat a 4 quart saucepan or Dutch oven with cooking spray; place over medium
heat until hot. Add onion; saute about 10 minutes or until golden brown. Add
beef, tomato paste, and paprika; cook 5 minutes, stirring constantly. Stir
in remaining ingredients. Bring to a boil; cover, reduce heat, and simmer
1-1/2 hours or until thickened, stirring occasionally. Yield: 8 servings. 


4 pounds yams, peeled and cut into 1/4" thick rounds
1/2 cup pure maple syrup
8 Tbs. chilled butter, cut into 1/2" pieces
1/3 cup all purpose flour
1/3 cup packed golden brown sugar
1/2 cup coarsely chopped pecans

Preheat oven to 400 degrees F. Butter 13x9x2 inch glass baking dish. Bring large pot of salted water to a boil. Add yams. Cook until water returns to a simmer, about 4 minutes. Drain. Rinse under cold water. Arrange yams in prepared dish, overlapping slightly. Season with salt. Pour syrup over yams. Dot with 3 tablespoons butter. Cover and bake until yams are almost tender, about 25 minutes. Mix flour and brown sugar in medium bowl. Add remaining 5 tablespoons butter. Rub in with fingers until mixture resembles
coarse meal. Mix in pecans. Sprinkle pecan mixture atop yams. Bake until yams are tender, about 20 min.


3-1/4 pounds russet potatoes -- peeled, cut into 1" pieces
4 cloves garlic -- peeled
1/2 cup butter
3-1/2 ounces prosciutto -- thinly sliced, finely chopped
3/4 teaspoon fresh rosemary -- minced
3/4 cup whole milk -- (or more)
1 cup Parmesan cheese -- freshly grated

Cook potatoes and garlic in large pot of boiling salted water until potatoes are very tender, about 15 minutes. Drain; return potatoes and garlic to same pot.

Meanwhile, melt 1/2 cup butter in heavy small saucepan over medium heat. Add chopped prosciutto and 3/4 teaspoon minced rosemary and sauté until fragrant, about 2 minutes. Add prosciutto mixture and 3/4 cup milk to potatoes and garlic. Mash well, adding more milk by tablespoonfuls if potatoes are dry. Mix in 3/4 cup cheese. Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill. Stir over low heat to rewarm, adding more milk by tablespoonfuls, if desired.)

Transfer potatoes to bowl. Sprinkle with remaining 1/4 cup cheese. Yield: 8 servings.


Medium sized pumpkin (4 lbs.)
1 1/2 lbs. lean ground beef
1/3 C. chopped green pepper
3/4 C. chopped celery
3/4 C. chopped onion
1 t. salt
1/4 t. pepper
1/4 C. soy sauce
2 T. brown sugar
1 4-oz. can mushrooms (of course or fresh)
1 can cream of chicken soup
2 C. cooked rice
Black olives
Steamed carrot
Whole cloves
Fresh parsley

Cut top off pumpkin and scoop out seeds and excess membrane. Brown ground beef, green peppers, celery, and onion. Add next 7 ingredients mix well, place into pumpkin cavity, replace top. Bake at 350 degrees for 1 1/2 hours on a foiled lined cookie sheet. Just before serving arrange the parsley for hair and with toothpicks the olives for the eyes and the cooked carrot for the nose for the mouth the whole cloves. To serve scoop out part of the pumpkin, along with the meat mixture onto each plate.


1 tablespoon Vegetable Oil
4 large Potatoes -- peeled & cubed
6 medium Carrots -- peeled & sliced
1 large Onion -- chopped
2/3 cup Beef Broth
1 teaspoon Salt -- divided
1 pound Ground Beef, extra lean
1 clove Garlic -- minced
1 tablespoon Parsley -- dried flakes
1 teaspoon Paprika
1/2 teaspoon Cinnamon -- ground
1/2 teaspoon Cumin -- ground
1/4 teaspoon Black Pepper -- freshly ground

Heat oil in a wok or large skillet over medium high heat, until hot. Add potato, carrots & onion, then cook and stir 5 minutes. Stir in beef broth and 1/2 tsp. salt. Reduce heat to medium. Cover & cook 8 - 10 minutes or until potato is tender, stirring once or twice. Remove veggies from skillet and set aside. Wipe out skillet with a paper towel. Heat skillet over medium high heat until hot. Add beef & garlic and stir fry 3 minutes or
until meat is no longer pink. Add parsley, paprika, cinnamon, cumin, remaining 1/2 tsp. salt & pepper, then cook and stir 1 minute. Add veggies to this mixture & heat through.


1 cup margarine (I use Imperial)
1/4 cup granulated sugar
3/4 cup brown sugar
1 small pkg instant vanilla pudding
2 eggs
2 1/4 cup flour
1 tsp baking soda
1/4 tsp salt
12 oz. chocolate chips
1 cup walnuts ( optional )

Beat margarine and sugars, pudding, eggs and vanilla in a large bowl until light and fluffy. Mix in flour, baking soda and salt. Stir in chocolate chips and walnuts. Bake on lightly sprayed cookie sheets at 375 degrees for 10 minutes.


1 1/4 cup flour
1 tsp baking soda
1 cup margarine (I use Imperial brand)
1/4 cup sugar
3/4 cup brown sugar - packed
1 small pkg instant vanilla pudding (not sugar-free)
2 eggs (I use large)
3 cups oatmeal (I use instant/quick oats, but in a pinch the old
fashioned will work)
1 cup raisins or chocolate chips or chocolate covered raisins

Mix flour and baking soda. Set aside. In another bowl mix margarine, both sugars and dry pudding mix until smooth. Beat in eggs. Add to flour mixture. Stir in oatmeal and raisins (or chocolate chips or chocolate covered raisins : ) Bake at 375 degrees for 10 to 12 minutes. A variation is to use chocolate pudding instead of vanilla.


1 pound Ground Beef, extra lean
1 medium Onion -- chopped
3 cups Rice -- cooked
1 cup Celery -- diced
1 can Cream of Mushroom soup, condensed
1 can Cream of Chicken soup, condensed
1 can Bean Sprouts -- drained
1 Tablespoon Soy Sauce
1 package Chinese Noodles -- dry

Brown ground beef & onion together in a large frying pan. Mix with other ingredients in a large Dutch oven size pan and let simmer until celery is cooked. Serve over dry Chinese noodles. *Note: Instead of serving over noodles, you may mix the noodles into the
mixture just prior to serving, if desired. *To Freeze for later use: Do not add the Chinese noodles. Freeze the cooled casserole in a labeled container for up to 6 months. To serve, thaw overnight in refrigerator, heat through in a saucepan or in the oven, and
serve over Chinese Noodles.


Try this rich, buttery spread on toast, warm scones or muffins. It's easy to make and keeps well for a couple of in the refrigerator. If you substitute limes for lemons, the curd will be a touch tangier and equally delicious. Both are good spooned into tart shells for special treats with afternoon tea. This recipe comes from "Country Living Country Mornings Cookbook" (Hearst Corp., 1989). 

(Makes about 1 3/4 cups) 
3 large eggs 
1/2 cup fresh lemon juice 
1 tablespoon grated lemon rind 
1/2 cup butter 
1 cup sugar 

In the top of a double boiler, beat the eggs until they are frothy. Stir in the remaining ingredients. Place the top over simmering water but do not allow the water to touch its bottom. 

Cook, stirring constantly, until the mixture forms a thick coating on the spoon, 15 to 20 minutes. Spoon the curd into a sterilized pint jar. Cool to room temperature. Cover tightly and refrigerate the curd at least 2 hours. 


2 eggs
2 cups sugar
1 stick butter -- melted and cooled
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1 teaspoon vanilla extract
1 teaspoon lemon extract
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
1 cups buttermilk
2 cups slivered almonds
2 cups golden raisins
3 cups chopped mixed dried fruits (1 cup each cranberries, cherries, dried apricots)

Preheat oven to 325 degrees. Grease a clean, empty 1-pound coffee can. Line bottom with a piece of waxed paper, cut to fit, and grease paper.

In a large bowl beat eggs and sugar until thick and pale yellow, about 5 minutes. Beat in melted butter, peels and extracts. In a small bowl, mix flour, baking powder and salt and blend into egg mixture alternately with buttermilk. Stir in almonds, raisins and dried fruit.

Pour batter into prepared can and place on a baking sheet. Bake 55 to 60 minutes, or until bread is well browned and a toothpick inserted in center comes out clean.

Cool bread in can for 10 minutes, then turn out onto a rack to finish cooling. (You may have to cut out the bottom of the can to push out the cake.) To serve, cut into slices or wedges.


This Pastry recipe absorbs very little grease while frying.

1 13 oz. can of evaporated milk
1 egg, beaten
5 cups all-purpose flour
1 cup plus 1 TBS shortening
1 TBS salt
1 TBS sugar
dried fruit, boiled down or fresh fruit, sliced

Mix milk and egg and set aside. Sift flour and salt to blend. Cut shortening into dry ingredients. Add milk egg mix and toss lightly to just moisten dry ingredients. (Roll pastry in waxed paper to chill or can be frozen till needed) Roll pastry out onto floured board into 6 inch Circles and fill with dried fruit which has been boiled down. Apples, Apricots, peaches etc. or Chocolate pudding or as my Mom used to make, mix up cocoa
and sugar and put in pastry and dot with lots of butter fold and seal and fry in hot shortening and serve. The pies may also be frozen. Defrost before frying.


2 c. all purpose flour
2 c. sugar
2 eggs
3/4 c. shortening
1 tsp. baking soda
1/4 tsp. salt
1 tsp. vanilla
1/2 c. buttermilk
3/4 c. hot water
1 c. peanut butter (I use chunky)

Cream sugar, eggs, shortening, vanilla. Add buttermilk, hot water, and peanut butter. Add dry ingredients. Mix well until smooth (about 2 min.). Pour into prepared cake pan. Bake at 350* for 30-35 min. (for 13x9 pan). Cool and frost.

Peanut Butter Icing

2 c. powder sugar
1 stk butter/margarine, softened
1 tsp. vanila
1/4 c. milk
1/2 c. peanut butter (I use chunky)

Cream all until pretty smooth.


1/2 pkg. Pepperidge Farm(r) Frozen Puff Pastry Sheets (1 sheet) 
2 cups chopped cooked chicken 
1/2 cup chopped pecans 
4 green onions, sliced 
1/2 small red pepper, chopped (optional) 
1 cup honey-mustard salad dressing 

THAW pastry sheet at room temperature 30 min. Preheat oven to 400°F. 
UNFOLD pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 2 rectangles. Place 2" apart on baking sheet. Bake 15 min. or until golden. Remove from baking sheet and cool on wire rack. 
TOSS chicken, pecans, onions, pepper and dressing until coated. 
SPLIT pastries into 2 layers, making 12 layers in all. Arrange chicken mixture on 6 bottom layers and top with top layers. Makes 6 Napoleons. 


2 cups baking soda (1 lb. box)
1 cup cornstarch
1-1/4 cups cold water

Stir soda & cornstarch in pan. Add water & cook on med. heat stirring constantly. In 10-15 min. when it's the consistency of mashed potatoes, turn over onto a plate & cover with a damp cloth. When cool, pat until smooth. It's ready to use or store in tightly sealed plastic bag.

Bring to room temp. before using. *To make different colors, add a few drops of food coloring to the water (you might want to make half batches if you want a few different colors. Or you can paint when dry. Add glitter when dry with glue. *Roll out to 1/4" on waxed paper. Cut with cookie cutters or freehand and use a toothpick to make a hole for hanging.

*Drying: Microwave at med. power for 30 seconds. *Finishing: Dip into clear varnish or use 2 coats of clear nail polish.

Kids love to do this for gifts or your tree, their teachers, friends. Use your imagination and have fun!


2 Quarts whole milk
3/4 to 1 cup sugar (according to taste)
1 cup white rice
cinnamon and nutmeg to sprinkle on top
7 strips of lemon peel
7 to 10 cinnamon sticks

In a large non-stick pot, heat the whole milk, white rice, lemon peel and cinnamon sticks. Bring to a boil over medium heat, stirring frequently. Turn down heat to low setting and cook for approximately 25 minutes, stirring occasionally. Test a grain of the rice to see if it is almost soft; if not, continue to cook until soft. Stir in sugar and bring to a boil over medium heat, stirring frequently. Place over a low setting and cook very slowly for approximately 30 more minutes, stirring often. Cook until thick-- not too
soupy and not too dry. Transfer to a 2-quart serving bowl. Sprinkle with cinnamon and nutmeg. Allow to cool-- it will set like a pudding. Tastes delicious chilled or warm from the stove. 


1/4 cup butter -- room temperature
2 tablespoons chopped fresh parsley
2 teaspoons chopped garlic
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
22 pound turkey
4 large plum tomatoes -- chopped
1/2 cup low-salt chicken broth
5 cups low-salt chicken broth
3/4 ounce dried porcini mushrooms
4 tablespoons butter
2 tablespoons all-purpose flour
1-1/2 cups dry white wine
1 tablespoon chopped garlic
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary

Preheat oven to 375 degrees F. Blend first 5 ingredients in a small bowl. Rinse turkey inside and out; pat dry. Place turkey on rack in large roasting pan. Starting at neck end, slide hand between skin and breast meat to loosen skin. Spread seasoned butter over breast meat under skin. Sprinkle turkey inside and out with salt and pepper. If stuffing turkey, spoon stuffing loosely into main cavity. Tuck wing tips; tie legs together.

Roast turkey 1 hour. Add tomatoes to pan. Roast 1-1/2 hours longer, stirring tomatoes occasionally. Pour broth into pan. Cover turkey loosely with foil. Roast until thermometer inserted into thigh registers 180 degrees F., basting occasionally with pan juices, about 1 hour 50 minutes longer if unstuffed or 2 hours 20 minutes longer if stuffed. Transfer turkey to platter. Tent with foil; reserve pan juices.

Meanwhile, prepare gravy: Bring 5 cups chicken broth and porcini mushrooms to boil in medium saucepan. Remove from heat; let steep 15 minutes. Transfer mushrooms to work surface; reserve mushroom broth. Chop mushrooms coarsely. Mix 2 tablespoons butter and flour in small bowl to smooth paste.

Strain juices from roasting pan into large measuring cup; spoon off fat. Add enough reserved mushroom broth to pan juices to measure 6 cups. Add wine to roasting pan and bring to simmer, scraping up browned bits; add to broth. Melt remaining 2 tablespoons butter in large saucepan over medium-high heat. Add garlic and sauté 1 minute. Add parsley, thyme, rosemary, and mushrooms. Sauté until mushrooms are tender, about 4 minutes. Stir in broth mixture and simmer until slightly reduced, about 30 minutes. Gradually whisk in butter-flour paste. Boil until reduced to 4 cups, stirring occasionally, about 12 minutes. Season with salt and pepper. Yield: 12 servings.

1 cup softened butter
1/2 cup confectioners' sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped walnuts

Heat oven to 400 degrees F. Mix thoroughly butter, sugar, and vanilla. Work in flour, salt, and nuts until dough holds together. Shape dough into 1-inch balls. Place on ungreased baking sheet. Bake 10 to 12 minutes or until set but not brown. While warm, roll in confectioners' sugar. Cool. Roll in sugar again.


2 pounds smoked sausage -- cut into 3/4-inch slices
1 large onion -- cut into eighths
1 medium cabbage -- cut into small chunks
1/2 cup water
1 pound carrots -- cut into 1/2-inch slices
5 medium potatoes -- cut into 3/4-inch cubes

Brown sausage in a Dutch oven; remove and drain on paper towels. Drain off drippings, reserving 1 tablespoon in Dutch oven.

Saute onion in reserved drippings 3 to 5 minutes; add sausage, cabbage, and water. Cover and cook over low heat 10 minutes. Stir in carrots and potatoes; cover and cook an additional 20 minutes or until the vegetables are tender. Yield: 8 servings.


1/2 C warm water
2 pkgs yeast
2 Tbsp. sugar
1 (3 1/2oz.) pkg instant vanilla pudding
2 C milk, room temp.
1/2 C butter, melted
2 lg. eggs, beaten
1 tsp salt
8 C all-purpose flour
1 C butter, melted
2 c brown sugar
2-3 Tbsp. cinnamon

In small bowl combine water, yeast & sugar. Stir until dissolved, set aside. In large bowl, mix pudding with milk. Add 1/2 C melted butter, egg & salt. Mix well, then add yeast mixture & blend well. Gradually add flour and knead until smooth, adding a little more flour if needed (this is a soft dough). Place in a very large greased bowl. Cover & let rise until double in size. Punch down & cover and let rise again. Roll dough out on a large floured surface to a rectangle, about 34x21" in size. Brush the 1 C melted butter
over dough. Combine brown sugar & cinnamon and sprinkle over butter. Roll dough up & cut into about 20 rolls (I use dental floss to cut rolls easily). Pat each roll as you place it into a large greased pan (this helps keep rolls in shape). Let rolls rise in a warm place about 20 minutes. Bake in a preheated 350 deg. oven for 20-30 minutes, until done. Frost rolls while still warm.

Cream Cheese Frosting

4 oz. cream cheese, softened
1/4 C butter, softened
1 tsp. vanilla
2 C powdered sugar
2 Tbsp milk

Beat cream cheese & butter until smooth, beat in vanilla and milk. Add powdered sugar & beat until smooth. Frost rolls while still very warm.


1 medium chopped onion
1/4 cup soy sauce -- plus 2 tablespoons
1 tablespoon sugar
3 tablespoons sherry
3 tablespoons vegetable oil
1/4 teaspoon ground ginger
Dash red pepper
6 chicken breast halves without skin
1-1/2 teaspoons sesame seeds

Combine onion, soy sauce, sugar, sherry, oil, ginger, and red pepper; stir well. Place chicken, meat side down, in a lightly greased 13- x 9- x 2-inch baking dish; pour sauce mixture over chicken. Cover and bake at 350 degrees F. for 40 minutes. Turn chicken, and sprinkle with sesame seeds. Bake, uncovered, an additional 10 minutes or until done. Yield: 6 servings.


2 pounds hamburger
1 small onion
4 cups cooked rice*
3 Eggs
Worcestershire sauce 

Brown hamburger and onion until done. Drain off fat. Take cooked rice and brown in butter until somewhat dried. Combine with hamburger. Continue to cook these two ingredients together until the flavors have mixed a bit. Push ingredients to edges of pan and make a open pit in the middle. Add eggs and scramble them, once they are done, mix all ingredients in pan together. Add Worcestershire sauce, salt and pepper to taste.
Continue to cook until hot. * The rice cooks up better if it is a day or two old. It will
not stick to the pan as easily. 


3 cinnamon sticks
3 bay leaves
2 orange slices
2 lemon slices
1/3 cup whole cloves

Combine ingredients in a mesh bag or tulle and secure with string (NOT ribbon). Place in ziplock plastic bag; refrigerate until ready to use. Place 1 quart water in saucepan; remove from plastic bag and place in water. Simmer all day, adding water as needed. Can be used several days. Note: When given as a gift, first dry the orange and lemon slices.


1-1/4 cups all-purpose flour
1 cup wheat germ
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup butter or margarine -- softened
1/2 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla extract 

On waxed paper combine flour, wheat germ, cinnamon, cloves, and salt. Stir well to blend. In bowl of mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Stir in flour mixture; mix well. Divide dough in half. On lightly floured surface roll each half out to 1/8-inch thickness. Cut with floured 1-3/4- or 2-inch round cutter. Place on ungreased cookie sheets. Bake in 350 degrees F. oven 8 to 10 minutes or until lightly browned. Cool on wire racks. Yield: about 5-1/2 dozen 


1 1/4 cups cold milk
1 cup pumpkin
2 packages cheesecake flavored instant pudding mix
1 teaspoon pumpkin pie spice
8 ounces whipped topping
1 graham cracker pie crust
**streusel topping**
1/2 cup walnuts -- chopped
2 tablespoons brown sugar
1 tablespoon butter

Stir milk and pumpkin in large bowl until smooth. Add pudding mixes and spice. Beat with wire whisk until well blended. Gently stir in 1/2 of the whipped cream. Spoon into crust. Refrigerate 4 hours until set. Microwave streusel topping ingredients on high for 2 1/2 minutes or until bubbly. Stirring once. Cool. Sprinkle on top of pie just before serving


40g butter
6 rashers bacon, trimmed and diced
1 onion diced
1 clove garlic, finely chopped
1 cup sliced celery
1 bay leaf
3 tspns finely chopped thyme
3 medium potatoes, peeled and diced
3 cups chicken stock
440g can corn kernels and the liquid
440g can creamed corn
Dash Worchestershire sauce
Salt and pepper to taste.
1/2 cup sour cream

Melt the butter in a large saucepan over medium heat. Add the bacon, cook for two minutes. Add the onion and garlic and cook, stirring occasionally, until softened, about 6 minutes. Stir in the celery, bay leaf and thyme and cook for a few minutes. Add the potatoes and chicken stock, bring to the boil, then reduce heat and simmer for 15 minutes. Add both lots of corn and continue to cook until the potatoes are tender, about another 10 minutes. Just prior to serving, whisk in the Worcestershire sauce, salt
and pepper and sour cream. Taste and adjust the seasoning. Serve immediately and garnish with thyme sprigs. 


1 large (1/4 lb) sweet potato
3 medium Golden Delicious apples
1 teaspoons lemon juice
1 large leek
1/4 cup (1/2 stick) butter or margarine, softened
1/4 teaspoon Salt
1/8 teaspoon ground pepper
1/4 cups apple juice
2 tablespoons unseasoned bread crumbs
1 tablespoon brown sugar

Heat oven to 350 degrees. Peel and thinly slice sweet potato. Peel, core, and cut apples into 1/4-inch-thick slices. Place apples in bowl and add water to cover; add lemon Juice. Trim off top of leek 1 inch above white; discard top and root end. Cut leek lengthwise in half and clean well under running cold water. Thinly slice leek crosswise. Drain apples well; pat dry. Grease 1 1/2-quart casserole with 1-tablespoon butter. Place one third of
apples in bottom of casserole; top with one third of leek slices and one third of sweet potato. Season with salt and pepper. Repeat to make 2 more layers. Dot top of casserole with 2 tablespoons butter; pour apple juice over all. Cover tightly with lid or aluminum foil and bake 45 minutes. 

To make topping: in small saucepan, melt remaining 1 tablespoon butter; stir in bread crumbs and brown sugar until well combined. Uncover casserole and sprinkle with topping. Bake uncovered 10 to 15 minutes longer or until potato slices are tender. Serve immediately. Yield: 6 Servings


3 small or 2 large sweet potatoes
2 - 3 pippin or granny smith apples
brown sugar (you could also use maple syrup here)

Boil potatoes till almost tender. Let cool and peel off skins. Slice into coins. Pare, core and slice apples, placing in water with lemon juice to stop browning. Spray a 1 1/2 - 2 qt casserole with oil. Place layer of potatoes, then apples. Sprinkle with brown sugar, dot with butter. Add a little salt. Repeat layers as many times as you like, ending with apples. (You can fan out the apples slices to make a design on top if you like.)
Bake, covered about 45, uncover, bake another 15 to brown the top nicely.


1 can Hunt's diced tomatoes
1/4 c finely minced onion
1-2 tsp. butter
1/3 c. heavy whipping cream
1 1/2 ozs. cream cheese
1 rounded tsp. dill weed
1 tablespoon finely chopped spinach (used canned)
1/4 tsp. minced garlic (used dried)

Soften garlic in hot water for few minutes. Sauté onion in butter (adding bit of water so onion cooks and is soft). Meanwhile whir the spinach in a food processor or blender until it is mushy - you want it to be in tiny, tiny pieces. Add the dill weed, spinach and can of tomatoes - juice and all to the onion/garlic mixture. Simmer slowly until blended and onion and garlic are soft. Just before done (and this takes just a few minutes) stir
in the cream cheese and stir until it is dissolved. Then add the cream and simmer for a few minutes.


2/3 cup butter or margarine
2-2/3 cups all-purpose flour
1/2 cup sugar
Dash salt
1 egg -- beaten
2 teaspoons rum
1 teaspoon grated lemon peel
1 cup sugar
1 cup whipping cream -- at room temperature
3 tablespoons honey
2 tablespoons kirsch
2-1/4 cups walnuts -- coarsely chopped
1 egg yolk -- slightly beaten
1 tablespoon milk

Beat butter with electric mixer until fluffy. Mix flour, 1/2 cup sugar, and salt. Add to butter; beat until crumbly. Combine egg, rum, and lemon peel; stir into flour mixture until moistened. Divide dough into thirds. Pat one third onto bottom of 10-inch spring form pan. Pat another third onto sides of pan to a height of 1 inch. On waxed paper, roll remaining dough to a 1/4-inch thick rectangle; cover. Chill all for 30 minutes.

Melt 1 cup sugar over low heat until golden, stirring constantly. Remove from heat. Slowly stir in cream. Heat and stir until sugar dissolves. Add honey and kirsch. Stir in nuts. Cool 5 minutes.

Spread nut mixture in dough-lined pan. Cut rectangle of dough into 1/2-inch strips; place on pie in a lattice design. Seal to edges of crust. Mix egg yolk and milk; brush over crust. Bake in 350 degree F. oven about 40 minutes. Yield: 16 servings.



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