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

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Recipes from Spike & Jamie

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Contents Disk 72

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 1/2 cups Turkey Gravy

3 cups Turkey -- cooked & cubed

1 1/2 cups peas -- frozen

1 1/2 cups mushrooms -- sliced

1/4 cup Water

2 tablespoons Parsley, chopped -- divided

2 1/4 cups Bisquick(r) baking mix -- (or All Purpose Mix)

1/4 teaspoon Black Pepper -- ground

5/8 cup Milk

Preheat oven to 450 degrees F. In a large saucepan, combine gravy, turkey, peas, mushrooms, water, 1 tablespoon of the parsley and 1/2 teaspoon of the poultry seasoning. Stir occasionally over medium-low heat until mixture comes to a boil. Meanwhile, in bowl combine the baking mix, the remaining parsley and poultry seasoning, the pepper and milk; mix just to blend thoroughly. Pour turkey mixture into shallow 2-quart casserole or 9-inch square baking dish. Top with baking mix mixture, dropping with spoon in six equal mounds. Place on baking sheet and bake about 20 minutes until turkey mixture is bubbly and topping is golden brown.

*To freeze for later use, do not top with dough mixture. Freeze in tightly covered, labeled container for 3 - 6 months.

When ready to serve, thaw overnight in refrigerator. Heat meat mixture in

large saucepan until mixture comes to a boil. Meanwhile, in bowl combine the

baking mix, the remaining parsley and poultry seasoning, the pepper and

milk; mix just to blend thoroughly. Pour turkey mixture into shallow 2-quart

casserole or 9-inch square baking dish. Top with baking mix mixture,

dropping with spoon in six equal mounds. Place on baking sheet and bake

about 20 minutes until turkey mixture is bubbly and topping is golden brown.


5 Oz. Sweetened condensed milk

1 tsp. Vanilla extract

2 Cups Powdered sugar

14 Ounces Premium shredded coconut

- OR flaked coconut

24 Ounces Milk chocolate chips

1 Cup Whole dry roasted almonds

Blend the condensed milk and vanilla. Add the powdered sugar to the above mixture a little at a time, stirring until smooth. Stir in the coconut. The mixture should be firm. Pat the mixture firmly into a greased 9x13x2-inch pan. Chill in the refrigerator until firm. In a double boiler over hot, not boiling water, melt the chocolate, stirring often. You may also use a microwave. Remove the coconut mixture from the refrigerator and cut it into

1x2-inch bars. Put 2 whole almonds atop each bar. Set each coconut bar onto a fork and dip it into the chocolate. Tap the fork against the side of the pan or bowl to remove any excess chocolate. Air dry at room temperature on waxed paper for several hours. You may speed up the process by putting in the refrigerator for 30 minutes.


Place saltine crackers over surface of foil-lined 9 x 13 pan.

In sauce pan combine and boil 3 minutes:


1 C. brown sugar

Pour over crackers. Bake at 400 degrees about 5 minutes till crackers float. Melt 6 oz. chocolate chips. Spread on crackers. (actually just put on hot cracker mix and it will melt). Sprinkle with chopped almonds if desired.



1/4 c. cold water

2 t. cider vinegar

2 c. all-purpose flour

1/3 c. cold butter or regular stick of margarine, cut into small pieces

1/4 c. solid vegetable shortening or reg. stick margarine


3 cups apple cider

3/4 c. granulated sugar

1/4 c. all purpose flour

1/2 t. ground cinnamon

1/8 t. ground mace or nutmeg

5 large Granny smith or Braeburn apples (about 2-1/2 pounds)

3 large Golden Delicious or Cortland apples (about 1-1/2 pounds)

1-1/2 t. granulated sugar

1. Boil apple cider in heavy saucepan about 20 minutes or until reduced to 1/2 cup. Cool about 20 minutes (can be prepared up to 3 days ahead, covered and refrigerated).

2. To make crust in food processor: Mix water and vinegar in a 1-cup measure. Process flour, butter and shortening with on/off turns until coarse crumbs form. With motor running, add water mixture. Process until dough just leaves sides of bowl. To make crust by hand: Mix water and vinegar in a 1-cup measure. Put flour in a medium-sized bowl. Cut in butter and shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in water mixture with fork until crumbs clump together into a dough.

3. Gather dough into a ball, divide in half, flatten each half into a disk and wrap in waxed paper. Refrigerate 45 minutes or until firm enough to roll.

4. Meanwhile, prepare filling: Mix sugar, flour, cinnamon and mace/nutmeg in a large bowl. Halve, core and peel apples. Cut each half into 1/2 inch thick wedges, then cut wedges in half crosswise. Add to sugar mixture along with the reduced apple cider. Toss until evenly coated.

5. Heat oven to 425°F. Position rack in lowest part of oven. Have ready a 9 inch pie plate.

6. On lightly floured surface with a lightly floured rolling pin, roll out half the dough to a 12 inch circle. Fit circle into pie plate.

7. Spoon filling into pie shell, mounding it high in the center.

8. Roll remaining dough into a 12 inch circle. Place over filling. Press edges together and roll up to form an even rim. Flute or crimp decoratively. Brush top with water, then sprinkle with the 1-1/2 teaspoon of sugar. Cut slits in top for steam to escape.

9. Place pie on a cookie sheet to catch drips. Bake for 25 minutes. Reduce oven temperature to 350°F. Bake 40 to 50 minutes longer until crust is golden brown, apples are tender when pierced through a slit and juices bubble. Remove to wire rack. Serve warm or cool completely.


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.


1 cup basmati rice

1 teaspoon salt plus additional for seasoning

2 tablespoons butter

8 ounces mushrooms

Freshly ground pepper

2 cups (one 10-ounce package) frozen peas with pearl onions

1 1/4 pounds cooked, skinless turkey meat

2 tablespoons all-purpose flour

1/4 cup dry white wine

1 1/4 cups fat-free, reduced-sodium chicken stock

2 teaspoons fresh thyme or 3/4 teaspoon dried

1 4-ounce jar chopped pimientos

1 5-ounce can evaporated milk


Put rice in 2-quart saucepan with 2 cups hot tap water and 1 teaspoon salt. Cover and bring to boil over high heat. Reduce heat to low and cook for 10 minutes. Turn heat off and keep covered until ready to serve. (Or put rice, water and salt in 2-quart microwave-safe container. Cover and microwave on high for 10 minutes.)


Meanwhile, put butter in 12-inch sauté pan or Dutch oven over medium heat. Thinly slice mushrooms with food processor or by hand. Add to the sauté pan and season with salt and pepper. Raise heat to high, stir, and cook for 3 minutes.


Meanwhile, put peas and onions in a colander and run hot water over them just until they are defrosted. Cut turkey into bite-sized pieces.


Sprinkle flour over mushrooms, stir well and cook 1 minute. Add wine and chicken stock and bring to a boil, stirring with a wooden spoon to scrape up any bits on the bottom of the pan. Add the turkey, peas and onions and thyme. Stir well, cover and bring to a boil.


Drain pimientos. Add pimientos and evaporated milk to pan. Cover and return to boil. Uncover and lower heat to brisk simmer while stirring to prevent the sauce from separating. Cook until sauce thickens slightly, 2 or 3 minutes. Serve over rice.


1-1/4 cups water

10 ounces frozen chopped broccoli -- thawed

1/2 teaspoon chicken bouillon granules

1 clove garlic -- sliced

1/2 teaspoon dried marjoram

1/4 teaspoon dried basil

1/3 cup chopped cooked lean ham

1/4 cup plain nonfat yogurt

1/4 cup nonfat sour cream

Bring water to a boil in a saucepan. Add broccoli and next four ingredients; cover, reduce heat, and simmer 8 to 10 minutes or until broccoli is tender.

Transfer mixture to container of an electric blender or food processor; top with cover, and process until smooth. Gently stir in ham, yogurt, and sour cream. Serve immediately. (If reheated, do not boil.) Yield: 2 servings.



Butterfly shrimp are a favorite among Chinese and Westerners alike. They are shrimp cooked with a slice of crisp bacon attached to each, and served with a separate sauce which you may or may not dip the shrimp into. It a very expensive dish in a restaurant, and I have never quite understood the reason, since it is relatively moderate in cost when prepared at home.

There are several seemingly unimportant procedures that must be carefully followed if you hope to achieve success. The thing that disturbs beginning cooks most about this dish is that they cannot make the bacon stick to the shrimp. Follow these three rules, and the rest is simple.

1. The shrimp must be split almost in half, but the two halves should still be attached so that when opened up they look like butterfly wings. What's even more important is that the shrimp must be split from the underside, or else the natural curl of the shrimp will force the bacon off when fried.

2. Coat each shrimp with the beaten egg before putting bacon on the shrimp. The egg mixture is what glues the bacon to the shrimp.

3. Fry with low heat, with the bacon on the bottom. The low heat prevents fast shrinkage of the bacon, and gives the egg coating a chance to bond the bacon and the shrimp together.

12 - 16 large shrimp, cleaned, split, dried with paper towels

2 eggs

1/8 teaspoon salt

12 -16 half slices of lean bacon, uncooked

3 tablespoons vegetable oil

1/4 cup sherry

chopped green onions (optional/to taste)

Prepare shrimp as explained above. Beat up eggs with salt (add a little pepper if you wish as well as the chopped green onions) added. Place open shrimp on platter with split sides up. Brush liberally with egg mixture. Place a half slice of bacon on each shrimp. Heat wok or pan hot and dry. Add the oil. Turn heat down immediately to low. Take shrimp one at a time and put into wok or pan with bacon in contact with bottom until all have been put in. Cook slowly until bacon has turned slightly brown and

crisp, and the egg has bonded the bacon to the shrimp. (Use 2 frying pans if one is not large enough to accommodate all the shrimp. Use 1/2 of the sherry for each pan.)

Turn each shrimp over carefully and fry the other side about 3-5 minutes. Quickly pour in the sherry. Cover and cook 1 minute more. Place shrimp on top of lettuce in platter and serve, with or without sauce.


The serving of a dipping sauce is traditional with butterfly shrimp. Following are recipes for two types of sauces usually associated with this dish; these sauces may also be used for any other seafood dishes you care to make. Some people like these sauces very hot. The curry sauce is the hotter of the two. Adjust the sauce to suit you own taste, and the taste of your guests. The addition of a few drops of Tabasco will make the sauce hotter.

1) Red Sauce--With Ketchup

1/2 large Bermuda onion, chopped

1 teaspoon monosodium glutamate

1 tablespoon cornstarch

1/2 cup ketchup

1 dash Tabasco

1 cup chicken broth

3 tablespoons vegetable oil

1/8 teaspoon salt

Mix together all ingredients in Group I and put aside. Heat wok or pan hot and dry. Add the oil. Add the salt. Turn heat to medium. Add the onion and fry until golden yellow. Stir in the Group I mixture until thickened. Put into a bowl or gravy boat and let diner dip shrimp into it while eating. This sauce is also very nice to use over plain rice. (Note that it is a sugary kind of taste for this sauce)

2) Curry Sauce

Make sauce exactly as above, except substitute 2 tablespoons curry powder in place of the ketchup.

3) Salty sauce!

After trying, time and time again to get that dark, salty sauce I finally figured it out by attempting something. For this you will need:

1/2 cup of soy sauce (more or less, depends how 'salty' you want it and how big of a quantity)

1 tbs. of cornstarch

2 tbs. of cold water

Dissolve the cornstarch in the water and set aside, bring the soy sauce to a boil, stirring constantly before pouring the cornstarch/water into it. Continue to stir on low-medium heat until it thickens. Make sure not to let it burn or stick to the bottom of the pan. Serve hot. Note that I find that this dish is best served on a chicken fried rice.


1 cup butterscotch morsels

3 tablespoons butter or margarine

1 tablespoon instant coffee granules

3 tablespoons water

1 large egg -- lightly beaten

1 cup whipping cream -- whipped

Combine first 4 ingredients in a heavy saucepan; cook over low heat, stirring constantly, until morsels and butter melt. Gradually stir about one-fourth of hot mixture into egg; add to remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, 1 minute. Remove from heat, and cool to room temperature. Fold in whipped cream. Cover and refrigerate 8 hours or overnight, if desired. Yield: about 6 servings.


1-1/4 cups cooked chicken/turkey meat, cut into chunks

1 tablespoon canola or olive oil

2 cloves garlic, sliced very thin

4 scallions, white and light green parts, sliced large

1 cup chicken broth/stock

1/4 cup white wine

1/4 teaspoon sage

1/2 teaspoon thyme

pepper to taste

1 tablespoon ginger, grated

4 pieces bacon, fried crisp but not overdone, and crumbled large

6 pitted dates, cut in thirds

1/4 cup sliced almonds

In a large skillet, heat the oil over medium heat. When the oil is hot, add the garlic and scallions and cook just till wilted (not brown). Pour off the oil, leaving the scallions and garlic, and add the stock, wine, sage, thyme, pepper, and ginger. Adjust the heat as needed so the mixture is simmering, and simmer 10 minutes. Add the bacon, chicken, and dates, and cook just till heated through. If needed, add a little water. Remove from heat, add almonds, stir, and serve. Serves 2. Goes well with rice.



1/2 pkg. linguine (8 oz.)*

1 cup fresh or frozen broccoli flowerets

1 can (10 3/4 oz.) Campbell's(r) Cream of Mushroom or 98% Fat Free Cream of

Mushroom Soup

1/2 cup milk

1/2 cup grated Parmesan cheese

1/4 tsp. pepper

2 cups cubed cooked turkey or chicken

COOK linguine according to package directions. Add broccoli for last 4 min. of cooking time. Drain. MIX soup, milk, cheese and pepper in skillet. Add turkey and linguine mixture and heat through. Serve with additional Parmesan cheese. Serves 4.

*Or substitute spaghetti for linguine.



1 1/4 cups boiling water

4 tbsp. butter or margarine, melted

4 cups Pepperidge Farm(r) Herb Seasoned Stuffing

2 cups cooked broccoli cuts

2 cups cubed cooked turkey or chicken

1 can (10 3/4 oz.) Campbell's(r) Cream of Chicken or 98% Fat Free Cream of Chicken Soup

1/2 cup milk

1/2 cup shredded Cheddar cheese

MIX water and butter. Add stuffing. Mix lightly. SPOON into 2-qt. shallow baking dish. Top with broccoli and turkey. MIX soup and milk and pour overall. Sprinkle with cheese.

BAKE at 350°F. for 30 min. or until hot. Serves 6.


1 1/2 cups warm water (110 degrees F/45 degrees C)

1/2 cup margarine

6 cups all-purpose flour

2 tablespoons active dry yeast

1/2 cup white sugar

2 teaspoons salt

3 eggs

1 tablespoon vegetable oil

1- In a small bowl, melt butter in the warm water.

2- In a separate bowl, mix 4 cups flour, yeast, sugar, and salt. Add eggs and melted butter mixture to form dough. Knead for 5-10 minutes, slowly adding more flour. Watch for blisters on the dough, and do not knead too much. Oil top of the bread. Let it rest in a warm place for 2-3 hours.

3- Push dough down, and let it rise again. Don't over-rise or the bread will be too tough.

4- Shape the dough and put it into 2 clean, greased terracotta flower pots. Let loaves rise for 30 minutes more. Bake in a preheated 350 degree F (175 degree C) oven for 35 minutes.



1/2 cup butter

1/2 teaspoon salt

1 dash cayenne pepper

1 1/2 cups flour -- sifted

1 teaspoon baking powder

2 cups sharp cheddar cheese -- finely grated

1/2 cup water -- as needed

Stir dry ingredients into a bowl, cut in butter to resemble cornmeal. Add the cheese with a fork until well blended. Mix in remaining ingredients, shape into 1 1/2 to 2" rolls. Chill for 30 to 40 minutes. Slice about 1/4" thick. Bake on ungreased cookie sheet @ 400` for 10 minutes. Remove for sheet, let cool. Store in airtight containers in a cool place, for several weeks. They will freeze well also.


12 ounces ground chicken

1 medium green bell pepper -- chopped

1/2 cup chopped onion

1 medium tomato -- chopped

1 medium carrot -- coarsely shredded

1 clove garlic -- minced

8 ounces tomato sauce

2 tablespoons tomato paste

1 tablespoon rolled oats

2 teaspoons Worcestershire sauce

6 whole wheat buns

Lightly spray an unheated large skillet with no-stick spray. Add the chicken; cook until no longer pink, stirring occasionally. Drain and discard the fat and juices.

Add the green pepper, onion, tomato, carrot, and garlic. Cook over medium heat until tender, stirring occasionally. Stir in tomato sauce, tomato paste, oats, and Worcestershire sauce. Bring to a boil, then reduce the heat. Cover and simmer for 10 minutes. Serve the mixture in the buns. Yield: 6 servings.


6 ounces semisweet chocolate chips

3 eggs -- separated

2 tablespoons light rum

1/4 teaspoon almond extract

1/4 teaspoon ground nutmeg

Whipped Cream

Melt chocolate over hot water in top of double boiler. Beat egg yolks until thick and lemon colored. Gradually stir about one-fourth of chocolate into yolks, stirring constantly; add to remaining chocolate, stirring constantly. Remove from heat; stir in rum, almond extract, and nutmeg.

Beat egg whites (at room temperature) until stiff peaks form; gently fold into chocolate mixture. Spoon into cordial glasses or demitasse cups. Chill. Before serving, top with whipped cream. Yield: 4 servings.


8 ounces Dipping Chocolate -- or Almond Bark

24 large Maraschino Cherries -- with stems

24 roasted Peanuts -- un-broken

24 Hershey's Kisses candies -- un-wrapped

Round Candy Sprinkles


Line two baking sheets with waxed paper, then set aside. Remove cherries from jar/juice, and drain well on paper towels, making sure stem stays firmly attached to each cherry. Set aside. Carefully separate peanut halves from each other, making sure not to break the individual halves; place these in a small bowl and set aside.

In a microwave safe bowl, melt dipping chocolate or almond bark in microwave oven, on low heat, stirring frequently to dissolve lumps. Place bowl of melted chocolate on your work surface (I prefer the kitchen table for this), and arrange other ingredients, and baking sheets on work surface so they are all within easy reach.

Now you are ready to dip your mouse bodies! Take a cherry by the stem, and dip into melted chocolate, covering entire cherry and stem. Carefully lay dipped cherry onto waxed paper lined baking sheet, so stem (tail) turns upward. Place one unwrapped Hershey's Kiss, flat side next to the 'body' so it forms a head for your mouse. Hold it in place until chocolate is set enough to hold by itself. Add two peanut half 'ears' by cementing them on with small dots of melted chocolate- then using tweezers and round candy sprinkles, add a tiny nose to the pointed end of the head, and place eyes in

appropriate area, also cementing with melted chocolate. (A toothpick is handy to use for adding chocolate 'cement'). You now have one Christmas Mouse completed! Repeat process until all 24 mice are assembled. Store mice in re-shaped paper cup cake liners, in a cool, dry place - do not refrigerate because this will cause the mice to get white streaks.






3/4 cup mashed potatoes

1 pound powdered sugar

1 pound macaroon coconut

1/2 tsp. almond extract

Combine all ingredients. Roll into balls using powdered sugar to roll. Chill

in refrigerator for one hour. Dip in melted chocolate.


1 1/2 Pounds sole or flounder fillets

1 Small tomato

2 tbsp Minced green pepper

2 Slices American cheese, diced

1 tbsp Worcestershire sauce

2 tbsp Olive oil


Preheat oven to 350F. Lightly brush olive oil on each fish, then season each fillet with salt and pepper. Combine tomato, green pepper, cheese and Worcestershire sauce; place a spoonful on each fillet. Roll up and place seam-side down, in a shallow baking dish. Sprinkle some paprika on the fillets. Bake for 20 to 25 minutes or until fish

flakes easily. Makes 6 servings



1 can Campbell's(r) Cream of Celery Soup

1 can Campbell's(r) Cream of Potato Soup

1 cup milk

1/4 tsp. dried thyme leaves, crushed

1/4 tsp. pepper

4 cups cooked cut-up vegetables*

2 cups cubed cooked turkey or chicken

1 package (7 1/2 or 10 oz.) refrigerated buttermilk biscuits (10)

MIX soups, milk, thyme, pepper, vegetables and turkey in 3-qt. shallow baking dish.

BAKE at 400°F. for 15 min. Stir TOP with biscuits. Bake 15 min. or until biscuits are golden. Serves 5. * Use a combination of broccoli flowerets, cauliflower flowerets and carrots.





1 tbsp. butter or margarine

4 boneless chicken breast halves

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

2 tbsp. water

2 tbsp. Chablis or other dry white wine

1/2 cup shredded Swiss cheese

1/2 cup chopped cooked ham

4 cups hot cooked medium egg noodles

HEAT butter in skillet. Add chicken and cook until browned. ADD soup, water, wine, cheese and ham. Heat to a boil. Cover and cook over low heat 5 min. or until done. Serve with noodles. Serves 4.


1-1/2 cups butter -- softened

8 ounces cream cheese -- softened

3 cups sugar

6 large eggs

1-1/2 teaspoons vanilla extract

3 cups all-purpose flour

1/8 teaspoon salt

Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until mixture is creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add vanilla, mixing well.

Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan.

Fill a 2-cup, ovenproof measuring cup with water, and place in oven with tube pan.

Bake at 300 degrees F. for 1 hour and 45 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack. Yield: 10 servings.


4 Chicken breast, skinless & boneless

4 slices Muenster cheese

1 can Cream of Mushroom soup (or any cream of soup works well too !!!!)

1 cup mayonnaise

1 tsp. Paprika

1 cup bread crumbs

Preheat oven to 350*. Place chicken in 9" x 13" baking dish. Place 1 piece of cheese over each breast. In medium bowl, mix soup & mayo. Pour over chicken & sprinkle w/Paprika. Pour breadcrumbs over all. Cover & bake 55-60 minutes util chicken is tender. Let stand 5-7 minute before serving.


2 cups self-rising flour

1 teaspoon baking powder

2 teaspoons sugar

3/4 cup butter-flavored shortening

3/4 cup evaporated milk

Combine first 3 ingredients in a large bowl; cut in shortening with a pastry blender until mixture is crumbly. Add evaporated milk, stirring with a fork until dry ingredients are moistened. (Dough will be sticky.) Turn dough out onto a heavily floured surface, and knead lightly 4 or 5 times.

Roll dough to 1/2-inch thickness; cut with a 2-inch round cutter, and place on a lightly greased baking sheet. Bake at 425 degrees F. for 10 to 12 minutes or until lightly browned. Serve with butter and jelly. Yield: 1-1/2 dozen biscuits (18 servings).



1 cup sugar

1 tsp. vanilla

1 cup butter

1 cup semisweet chocolate chips

3 Tb. water

1 cup chopped nuts

Combine the sugar, butter, water and vanilla in a medium saucepan. Cook over low to medium heat, stirring constantly, to hard crack stage (300-310 degrees). Remove from heat and pour onto a greased cookie sheet. While hot, cover with chocolate chips. Spread when melting. Sprinkle with chopped nuts. Break into pieces when cooled.


3 C. sugar

3/4 C. margarine

5-1/3 ounce can (2/3 C.) evaporated milk

12-ounce (2 C.) package of semi-sweet chocolate chips

7-ounce jar marshmallow creme

1 C. chopped pecans

1 t. vanilla extract

Bring sugar, margarine and milk to a boil, while stirring constantly. Still stirring, boil for 5 minutes on medium heat or until candy thermometer reaches 234 degrees F. Remove from heat. Stir in chocolate chips until melted. Add remaining ingredients and mix until well blended. Pour into 13 x 9 or 9-inch square pan. Cool at room temperature and then cut into squares.


1 cup water

2 sticks butter


1 cup flour

1 teaspoon vanilla

2 tablespoons water

Solo almond filling

3 eggs

Set these 2 ingredients to boil in a medium saucepan:

1 cup of water

1 stick of butter

When it begins to boil take off the heat and add:

1 cup of flour

a pinch of salt

Mix well and set this aside to cool

Mix together in a medium mixing bowl:

1 cup of flour

1 stick of butter, softened

1 teaspoon of vanilla

2 tablespoons water

Mix this together and pat in the bottom of a cookie sheet (the kind with sides) with your fingers. This is the hardest part of the recipe. The longer you work with this mixture the softer and warmer it becomes and the easier it is to work with. Be sure and get it into the corners. It will seem at first that it just can't be done, but don't give up!

Spread the filling over the mixture in the cookie pan. I like the Solo almond filling but you could substitute any Solo filling that you prefer. Maybe try it with the almond and then next time experiment with another flavor.

Now add 3 eggs to the first mixture that you set aside. This is your top and it is very cream puff-like. After mixing each egg in one at a time...spread this over the Solo filling. Be careful as the almond filling will come up. Bake for 55 minutes at 350°.

After it is slightly cooled, I just drizzle and spread with the normal confectioner's sugar frosting on the coffee cake. I usually flavor the frosting with vanilla so as not to make the coffee cake taste too strongly of almonds.


1 pkg. OREO cookies (20oz./600g)

1/2 stick softened butter or marg.

1 pkg softened cream cheese (8oz/250g)

1/2 c sugar(fine or regular)

2 pkg. Vanilla instant pudding (3 1/2 oz)

1 carton Cool Whip (12oz./500 ml)

1 flower pot and silk or plastic flowers (8" pot)

Crush cookies in food processor or blender until they look like dirt, leaving some larger pieces, and then set aside. In Bowl 1: Cream together butter, cream cheese, and sugar until smooth.

In Bowl 2: Mix pudding and milk together until thick, fold in Cool Whip. Slowly add the contents of bowl 1 to bowl 2. Mix well. In foil lined flower pot (for pottery, but not necessary for plastic) layer: cookies , pudding mix, cookies, pudding mix and top with cookie layer to create the look of dirt. Cover with plastic wrap (to seal) and refrigerate. To serve, top with silk or plastic flowers and serve with trowel (shovel). (Can also add gummy worms.)


with variations

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.

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.



4 cups sugar

1 large can evaporated milk

1/2 pound of butter

3 (6 oz) package chocolate chips

24 large marshmallows

4 cups of nuts (optional)

1 tsp. vanilla

Boil sugar and milk for 10 minutes, no longer. Last 2 minutes, add butter. Remove from stove; add chocolate chips and stir. Add marshmallows and stir until melted. Add nuts and vanilla. Stir and pour into buttered 9 x 13 pan. Makes 5 pounds of delicious fudge. I like milk chocolate, so I use the milk chocolate chips, but you could use the darker ones, too. For variations, you can stir in peanut butter, use different types of nuts (I

usually use walnuts), substitute crushed peppermint candies for the nuts, or even add different flavoring, such as mint, to make variations.


(someone said this is like See's fudge)

1 large. pkg. chocolate. chips

1/2 lb nuts

2 large. Hershey bars with almonds (broken up)

2 C. mini or cut up marshmallows

1 T.. vanilla

Combine the following and bring to a boil:

4 1/2 C. sugar

1/2 lb. butter

1 large. can evaporated milk

Stir constantly for 7-8 minutes. Pour over things in bowl and mix until smooth. Pour into buttered 9 x 13 pan. Store in fridge--5 lb.


In heavy skillet over medium. heat, cook, stirring constantly until almonds are toasted and sugar is golden brown. About 15 minutes:

1 C. whole almonds

1/2 C. granulated sugar

2 T. butter

Stir in 1/2 tsp vanilla. Spread nuts on sheet of foil, sprinkle with salt, cool and break into clusters.


3 cups sugar

8 ounces sour cream

2 teaspoons vanilla extract

5 cups pecan halves

Combine sugar and sour cream in a heavy 2-1/2-quart saucepan. Cook over low

heat, stirring constantly, until mixture reaches the soft ball stage (240 degrees F.). Remove from heat and stir in vanilla. Continue stirring until mixture begins to cool. Add pecans, mixing well. Place pecans individually on waxed paper; cool completely. Yield: about 6 cups (about 24 servings).




2 cups flour

2 teaspoons mixed herbs -- such as:

parsley, chive, oregano, tarragon, savory - or thyme

1/4 cup celery -- dried

1/4 cup onion -- dried

1/4 cup sugar

1 teaspoon salt

1/2 teaspoon baking soda

1/4 cup shortening

1 tablespoon oil

3/4 cup water

Mix all except water in large bowl. Slowly add water, stirring well. Continue to stir until well blended, then add water and continue to stir until a smooth dough forms. Divide dough in half, cover, and let stand at room temperature for 10 minutes. Heat oven to 400`. Yield: 5 dozen.



Special to the Mercury News

Turkey contains a natural compound, called L-tryptophan, which relaxes the body and induces sleep. Warmed milk has L-tryptophan, too. While I welcome this natural stress reducer during the hectic holiday season, there is no need to have a turkey dinner that tastes tired.


Like the grandmother in the holiday Garfield special, I add a touch of chile heat to Thanksgiving dishes. One of the easiest ways to do this is to include a splash of hot sauce in favorite recipes.


For appetizers, add a dash to traditional dips, such as clam or hot crab dip. Try broiling oysters on the half shell with a bit of butter. Then serve with a squeeze of lime and hot sauce to taste.


Hot sauce also adds zing to salad dressings or compound butter. For the latter, cream butter with minced garlic, parsley and hot sauce to taste. Using wax paper, form the butter into a log shape. Wrap and store the compound butter in the freezer. When ready to serve, just slice the desired amount onto steamed vegetables, sliced bread or other savory holiday foods.


For the main course, I've turned to a couple of hot sauce experts -- McIlhenny Corp., makers of Tabasco sauce, and Jalisco Foods, makers of Cholula Hot Sauce, to provide recipes.


The first dish, Tabasco's maple-glazed turkey with spicy cider gravy, is an elegant, flavorful and low-fat way to prepare turkey. The second recipe, Cholula tortilla-crusted chicken with salsa de elote (corn relish), makes a nice alternative to turkey, but could be made with sliced turkey breast, if desired.


The last recipe, Tabasco's pungent pumpkin pie, is truly delicious. The Tabasco adds an underlying warm note that enhances the pie's traditional sweet spices.


1 Cup Cocoa

1 Cup Sugar

1 Package (3 Quart Size) Powdered Milk

1/4 tsp vanilla (optional)

Mix dry ingredients well. Use 1-2 TBSP per 6 oz. boiling water. (more if you like it rich) Add 1/4 tsp vanilla if desired. Stir well.


Iranian omelet with vegetables and meat

1 large onion

1 stalk of leek (only use the white and light green parts)

3 - 4 spring onions

1 pound ground lean beef (best if you mince a nice piece of meat yourself)

4 ounces (125 grams) chopped spinach

2 parsley twigs, finely chopped

Salt and freshly ground black pepper (from the pepper mill)

1 tablespoon cinnamon powder

6 eggs

2 ounces (60 grams) butter

Finely mince onions, sauté in 1/2 ounce of butter, add finely cut (in rings) leek and spring onions (cut into 1/8 inch - 5 mm) pieces. Separately brown ground beef

When vegetables are soft, add ground beef, spinach and parsley. Immediately

season with cinnamon, salt and pepper. Let everything cool slightly. Beat eggs in a large bowl. Add meet/vegetable mixture to the eggs. Mix well. Melt remaining butter in a frying pan and wait until the butter turns slightly brown and has a nutty smell. Transfer the whole mixture from the bowl to the frying pan and form one large patty. Fry for approx. 15 minutes on medium heat.

Flip the patty over with the help of a large plate. The plate should just fit into the frying pan and cover the whole patty. Place to plate onto the patty (upside down), wear a kitchen mitten, hold onto the plate tightly and turn the frying pan and plate over (together). You now have the patty in the plate and can slide it back into to frying pan.

Fry for another 10 - 15 minutes. Serve immediately (hot) with a side salad.

Alternatively, you could bake one side of the patty under the infra red grill of your oven but leave the door open.


1. Use the freshest eggs you can find.

2. When using fresh spinach, remove large leaves from stalk. Blanche very quickly in large, hot pan. Place spinach in sieve and press to remove excessive liquid before chopping. Of course you can use frozen, chopped spinach as well.

3. Onions and leek should be sautéed VERY SLOWLY to enable fruit sugar to


4. Should you bake the patty under the infra red grill of your oven, make sure to wear kitchen mittens!


3 large pears -- peeled and thinly sliced

1/4 cup fresh lemon juice

1/4 cup sugar

1 cup self-rising flour

3/4 cup firmly packed brown sugar

1 teaspoon grated lemon peel

1/2 cup butter or margarine

Whipped cream -- unsweetened

Combine first 3 ingredients, and place in a lightly greased 8-inch square baking dish.

Combine flour, brown sugar, and lemon peel; cut in butter with pastry blender until mixture is crumbly, and sprinkle evenly over pear mixture. Bake at 400 degrees F. for 30 to 35 minutes. Serve warm with whipped cream. Yield: 6 servings.


3 cups granulated sugar

3/4 cup light corn syrup

3/4 cup water

1/8 tsp. salt

3 egg whites

1/3 cup semisweet chocolate chips

2 bags milk chocolate chips (12-ounce bags)

In a large saucepan over medium heat, combine the sugar, corn syrup, water, and salt. Heat, stirring, to boiling, then continue to cook, using a candy thermometer to monitor the temperature. Beat the egg whites until they are stiff and form peaks. Don't use a plastic bowl for this. When the sugar solution comes to 270 degrees F, or the soft-crack stage, remove from the heat and pour the mixture in thin streams into the egg whites, blending completely with a mixer set on low speed. Continue to mix until the candy

begins to harden to the consistency of dough. This may take as long as 20 minutes. At this point, add the semisweet chocolate chips. Remember that the candy must already be at the consistency of dough when you add the chocolate; the nougat will thicken no more after the chocolate is added. When the chocolate is thoroughly blended and the nougat has thickened, press it into a greased 9x9-inch pan. Refrigerate until firm, about 30 minutes. With a sharp knife, cut the candy in half down the middle of the pan. Then

cut across into 7 segments to create a total of 14 bars. Melt the milk chocolate chips in the microwave for 2 minutes on half power, stirring halfway through the heating time. Melt completely, but be careful not to overheat. Resting a bar on a fork (and using your fingers if needed), dip each bar into the chocolate to coat completely and place on wax paper. Cool until firm at room temperature, 1 to 2 hours. Makes 14 candy bars.


35 unwrapped Kraft caramels

1/4 cup water

1 box Nabisco Lorna Doone shortbread cookie -- (40)

2 bags milk-chocolate chips -- (12 ounce)

Combine the caramels with the water in a small pan and melt over low heat. Place the shortbread cookies side by side on an ungreased cookie sheet. Spoon a dab of caramel onto each cookie. Then place all the cookies in the refrigerator until the caramel firms up. In the meantime, in a double boiler over low heat, melt the chocolate chips. You may also use the microwave for melting the chocolate. Just zap the chips for 1 minute on high, stir, then zap 'em for another minute. Remove the cookies from the refrigerator. Rest each one on a fork and dip it into the chocolate. Tap the fork on the side of the pan or bowl to knock off any excess chocolate. Then place each one on a sheet of waxed paper and let them cool at room temperature (65-70F). This could take several hours, but the bars will set best this way. If you want to speed up the process, put the candy in the refrigerator for 30 minutes. Makes 40 bars.

Notes : M&M/Mars Peanut Butter Twix Bars Substitute 1 cup of peanut butter sweetened with 1/2 cup powdered sugar for the caramels. The peanut-butter mixture will be of a consistency that allows you to spread it on the shortbread cookies with your fingers. Follow the rest of the directions exactly.


Five Simple Ingredients

4 Large Fresh Eggs

1/4 cup milk

1 tablespoon butter or margarine

1 cup broken baked tortilla chips

1 /2 cup grated cheddar cheese

Mix eggs and milk together. Place butter or margarine in non-stick skillet. Add egg mixture and cook stirring until eggs start to set. Add broken tortilla chips and cheese and stir until eggs are set. Makes 2 servings


(A Dutch treat)

1 1/3 cup raisins

barely enough water to cover

3 1/2 cups flour

1 pkg dry yeast

3/4 cup evaporated (not condensed) milk*

2 eggs

3 Tbs. oil

1 tsp salt

oil for deep frying

powdered sugar

Cover raisins with water in small pot and bring to a boil. Simmer for 5 minutes. Drain, reserving liquid. (This is an important step - it makes a tremendous difference in the taste.) Add 1/2 cup reserved raisin water to evaporated milk and warm to about 105 degrees. Dissolve yeast in warmed milk. Add eggs, raisins and yeast mixture to flour, salt and oil. Stir thoroughly until Smooth. Batter should be very soft. Let rise, covered with a wet cloth until doubled - 1 to 2 hours. Drop by golf ball sized, or a little smaller balls into deep hot fat. Fry, turning once, until brown on both sides. Mine usually have spiky pieces on them although my Mother-in-law's turn out almost perfectly round. Drain well. I usually drop them in 2 or 3 brown paper bags inside each other and roll them around to drain them. Set on a paper towel lined plate and using a flour sifter,

sprinkle with powdered sugar or a mixture of cinnamon and sugar.

*Note: I usually use the raisin water to make up 1 1/4 cups powdered milk. Don't

omit boiling the raisins - it makes the difference between a so-so tasting

treat and a very good one.


3 ounces Parmesan cheese -- grated

1/4 teaspoon salt

1/4 teaspoon baking soda

3 ounces water

1 1/2 cups flour

1/4 teaspoon cream of tartar

1/2 teaspoon cayenne pepper

3 tablespoons sesame seeds

Combine all except sesame seeds. Mix until dough becomes smooth. Roll into a ball, wrap in plastic wrap and chill at least 1 hour or overnight. Unwrap the dough, with a large knife, slice about 1/2" thick. Roll as thin as possible, lay the sheets on parchment lined baking trays. Brush with water, sprinkle with sesame seeds. Bake @ 400` until the crackers become golden brown. Break into pieces and serve.


1-1/2 pounds lean round steak

3/4 teaspoon ground black pepper

1/2 teaspoon chili powder

Vegetable cooking spray

1/2 teaspoon vegetable oil

20 ounces canned pineapple chunks in juice -- undrained

1/3 cup chili sauce

1/4 cup water

1/4 teaspoon ground red pepper

1/8 teaspoon ground white pepper

1/2 cup sliced green onions

1/2 medium carrot -- sliced in julienne strips

1/4 cup celery -- minced

Trim fat from steak; cut steak into 2-inch pieces. Place steak between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle steak with black pepper and chili powder.

Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add steak and cook one minute on each side or until browned. Remove from skillet. Drain and pat dry with paper towels. Wipe drippings from skillet with paper towel.

Drain pineapple, reserving juice; set aside. Combine pineapple juice, chili sauce, and next 3 ingredients, stirring well; set aside. Coat skillet with cooking spray; place over medium-high heat until hot. Add green onions, carrot, and celery; saute until crisp-tender. Return steak to skillet. Add juice mixture; stir well. Cover, reduce heat, and simmer 1-1/2 hours or until steak is tender. Stir in pineapple chunks, and simmer an

additional 5 minutes or until thoroughly heated. Yield: 6 servings.


3/4 cup flour

3/4 cup whole wheat flour

1 1/2 teaspoons sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup nonfat buttermilk

2 tablespoons oil

2 tablespoons butter -- melted

black pepper -- coarsely ground

dill weed

Heat oven to 350`. Mix flours, sugar, baking soda and salt. Stir in buttermilk and oil. Shape dough into 6 balls. Roll each ball into a 9" square on lightly floured cloth-covered surface. Cut into 2 1/4" squares; brush lightly with butter. Place squares on ungreased cookie sheet. Sprinkle with pepper and dill weed. Bake 8 to 10 minutes or until crisp and golden. Yield: 48 crackers



1/2 cup Shortening

1 cup pitted, dried Prunes (diced)

1/3 cup Brown Sugar

1 cup Raisins

2 Eggs

3/4 cup Walnuts, chopped

1 1/2 cups Flour

1 cup Quick Oats

2 tsp. Baking Powder

1 cup soft, fine Bread Crumbs

2 tsp. grated Orange Rind

3 cups Apple Sauce

3/4 tsp Cinnamon

1/2 cup Rum

3/4 tsp. Nutmeg

1/2 cup Molasses

1/4 tsp ground Cloves

aluminum foil and plastic wrap

clay flower pots of 1 1/2 quart capacity

Cream Shortening and Sugar together until light. Beat in Eggs. Add Flour with remaining ingredients. Combine Apple Sauce, Rum and Molasses; add to creamed mixture alternately with the dry Flour mixture, beating well after each addition. Use enough wrap

foil to line the pot and plastic wrap inside of that, to line and enclose the contents of a large (1 1/2 qt. capacity) clay flower pot; plus a 3" overlap. Overlap the film edges of the wrap over the pudding loosely, to allow for rising. Double fold the foil edges out, bend them toward the center. Place the pot on a rack in a pot. Add boiling Water to come up one-third the way of flower pot. Cover the pot and boil the pudding steadily for 2 - 2 1/2 hr., until it is firm to the touch. Add more boiling Water to maintain the original level.

Remove the pudding from the flower pot to a heated serving plate. Serve with Hard Sauce. To blaze, heat 1/4 cup Brandy in a metal spoon, ignite it and pour it over the pudding.

To make individual puddings, tear off 8 strips of wrap, each 15" long. Line eight small clay flower pots (3/4 cup size) with the wrap and fill pots with Pudding batter. Place rack in pot, add flower pots; add Water 1/3 way up the pots and boil for 1 hr.

Hard Sauce:

1/2 cup Butter

2 cups Icing sugar

1 tsp Lemon extract

1 Egg white


Cream butter until very light. Gradually add the icing sugar and continue to cream until fluffy. Gradually add the lemon extract. Beat the egg white until stiff and fold it into the butter and sugar mixture. Place in a small serving dish and chill until hard. Yields 1 1/4 cups sauce.




Brandy Hard Sauce....Omit the egg white. Substitute 2 tbsp. brandy for the

lemon extract and proceed as for Hard sauce. You may also add 1 tsp.

vanilla to this recipe if desired.


Rum Hard Sauce... Omit the egg white. Substitute 2 tbsp rum for the lemon extract

and proceed as for Hard Sauce. You may also add 1 tsp vanilla to this recipe.

Almond Hard Sauce....This sauce is excellent with steamed Cranberry Pudding.

Proceed as for Hard Sauce recipe, substituting 1/2 tsp. almond extract for

the lemon extract and leaving in the egg white.

From the book "Canadian Christmas Cooking" by Rose Murray



2 eggs, beaten

1 1/2 cup sugar

1 cup pumpkin

1/2 cup oil

1/4 cup water

1/4 tsp baking powder

1 tsp soda

3/4 tsp salt

1/2 tsp cloves

1/2 tsp cinnamon

1 2/3 cup flour

Combine eggs and sugar; mix well. Add pumpkin, oil, and water. Blend thoroughly. Add all dry ingredients. Bake in small terra cotta clay flower pots, filling them half full. Bake in 350 oven for about 1 hour.


2 cups flour

2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon ground cloves

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

4 eggs, room temperature

2 cups sugar

1 cup oil

1 16-ounce can pumpkin puree


6 ounces cream cheese, softened

1 tablespoon rum or 1 teaspoon vanilla extract

3 cups confectioners' sugar

Pecan or walnut halves for garnish


Preheat oven to 350 degrees. Sift together dry ingredients; set aside.


In large bowl with electric mixer at high speed, beat eggs thoroughly. Add sugar and continue to beat until mixture is lemony in color and light and fluffy. Gradually add oil and pumpkin, beating well after each addition. With mixer at low speed, beat in flour mixture, several spoonfuls at a time, beating only until flour is moistened. Pour into ungreased 10-inch tube pan without removable bottom. Bake about 1 hour, or until surface springs back when gently pressed with fingertips. Remove cake from oven and cool completely in pan on wire rack.


To make frosting: In small bowl of electric mixer at medium speed, beat cream cheese with rum until smooth and soft. Gradually add confectioners' sugar, beating till light and fluffy.

Using a long, narrow metal spatula, carefully loosen cake from pan; remove. Place on cake plate and frost top and sides with frosting. Arrange pecan or walnut halves decoratively around the top edge of cake.



For garnishing:

1/2 cup (2 ounces) walnuts or pecans

For batter:

2 teaspoons fennel seeds

3 cups unbleached pastry flour or unbleached all-purpose flour

3/4 cup granulated sugar

1 tablespoon plus 1 teaspoon baking powder

3/4 teaspoon baking soda

1 1/2 cups plain yogurt

3/4 cup vegetable oil

For filling:

1/2 cup (4 ounces) ricotta cheese

6 tablespoons creme fraiche or sour cream

Kosher salt to taste


Toast nuts in 325-degree oven. Finely chop and set aside. Turn oven to 350 degrees.


For batter: In a small sauté pan, over medium-low heat, toast fennel seeds until b slightly brown, 2 to 3 minutes. Cool; then finely chop, crush or grind seeds in spice grinder or clean coffee grinder.


In large bowl, sift flour, sugar, baking powder and baking soda. Sprinkle in fennel seeds. Make large well in center and pour in yogurt and oil. Whisk together liquids and gradually draw in dry ingredients, mixing until incorporated.


For filling: Place ricotta in mixing bowl and break it up a little with a rubber spatula. Stir in creme fraiche and salt.


Fill a pastry bag (with a wide tip) half full and pipe or spoon batter into muffin tin that's been lightly coated with melted butter, filling cups one-third full. Place 1 tablespoon filling into center of each muffin. Pipe or spoon remaining batter into cups, filling them to just below rim. Sprinkle 1 teaspoon nuts over top of each. Bake for 25 to 30 minutes until lightly browned and firm to touch.







4 teaspoons Vegetable Oil

1 tablespoon Thyme -- fresh, chopped


1 teaspoon Thyme -- dried

2 cloves Garlic -- minced

1/2 teaspoon Salt

1/8 teaspoon Black Pepper

3 tablespoons Sugar

6 cups Baby Carrots -- fresh

Heat oven to 425 degrees F. Spray a baking pan, 13 × 9 × 2 inches, with cooking spray. Mix all ingredients except carrots in a large mixing bowl and then toss with carrots to coat. Spread carrots in pan. Bake loosely covered 35 to 40 minutes, removing cover last 15 minutes of cooking time, stirring occasionally, until carrots are tender.


2 Tbs butter, melted

2 eggs (or Egg Beaters equivalent)

1-16 oz. can cream-style corn

1 cup sour cream (fat free works great)

1 cup frozen corn

1 green bell pepper, chopped fine

1 onion, chopped fine

1-9 oz. box corn muffin mix

Melt butter and beat eggs. Combine all ingredients together, adding the muffin mix last. Pour mixture into greased 8" x 8" pan. Bake at 375° for 35 to 40 minutes or until lightly browned.


(The "Original" Recipe!)

4 1/2 C. Sugar

3 pkg. Chocolate chips (12 oz ea)

1/2 lb. Margarine

1 tsp. Vanilla

1 can Evaporated milk

7 oz Marshmallow cream

2 C. Nuts

Mix 4 1/2 cups sugar with one (1) can evaporated milk. Boil 7 to 8 minutes, stirring often. (rolling boil) Mix together in a large bowl; 3 packages chocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted margarine. Cream margarine and marshmallow together and add chocolate chips. Pour hot mixture over chocolate mixture. After chocolate has melted, add 2 cups of nuts and 1 tsp. of vanilla, blend well, pour into buttered pans and chill in refrigerator. Cut into squares before firm. This recipe makes about 5 lbs of fudge. No one has attempted a calorie count, but it's estimated that

each piece contains about 47 gazillion calories. Dieters, beware!

HISTORICAL NOTE: Given to Amy DeVore by Emma Julian c. 1930, this is

"supposedly" the original recipe for See's Fudge, produced by the See's

Candy Company, Los Angeles. Emma allegedly worked for See's and later owned

her own candy store.


3/4 c. butter

3 c. sugar

2/3 c. evaporated milk

1/2 c. canned pumpkin

1 t. pumpkin pie spice

2 c. butterscotch baking chips

7 oz. jar marshmallow cream

1 c. chopped toasted almonds or desired nuts

1 t. vanilla

In heavy saucepan, combine first 5 ingredients; bring to boil over medium heat, stirring constantly. Continue boiling until mixture reaches 234 Degrees on candy thermometer.

Remove from heat; stir in butter scotch chips and marshmallow cream until melted and smooth. Stir in nuts and vanilla. Pour into buttered 9x13 or larger pan. cool completely, cut into squares. Makes about 3 lbs candy.


1 bunch fresh spinach

1/2 tablespoon chopped garlic

1/2 cup chopped onions

2 tablespoons olive oil, divided use

8 ounces Arborio rice

2 1/2 cups chicken stock

2 ounces Parmesan cheese, shredded

Salt and pepper to taste

Clean and blanch spinach; drain well and chop.


In a heavy saucepan, sweat garlic and onions in 1 tablespoon olive oil; add rice and saute 1-2 minutes. Add chicken stock, a little at a time, stirring constantly until mixture reaches a creamy consistency.


Turn off heat, and fold spinach and cheese into rice mixture. Add salt and pepper to taste. Chill.


Form 3-ounce cakes from chilled risotto. Heat saute pan with 1 tablespoon olive oil. Brown risotto cakes on both sides in saute pan. Keep warm in a low oven, if need be, as you brown rest of risotto cakes. Serve with poultry, meat or fish.


2/3 cup shortening

1 1/2 tsp salt

1 1/4 cups sugar

2 tsp baking powder

2 eggs

1 grated orange rind

3 cups flour

1 tbsp orange juice

Cream shortening, sugar and eggs until light and fluffy. Sift flour, salt, and baking powder together. Add to shortening mix. Add orange rind and juice. Mix until smooth. Chill. Roll out 1/4" thick on floured board. Cut into desired shapes. Bake at 350 for 12-15 minutes.


2 bunches Swiss chard, about 2 pounds

1/2 cup olive oil

1/4 cup lemon juice

Pepper to taste

Salt to taste


Wash chard and drain. Cut off discolored ends of stems and discard, then cut off stems and save. In a 5- to 6-quart pan, bring about 4 inches of water to boil on high heat. Add stems and cook until tender when pierced, about 5 minutes. Lift from water and set aside. Push half the leaves at a time down into the water. Cook just until limp, about 3 minutes. Then lift out and drain.


Set aside 12 of best leaves. Coarsely chop remaining leaves and stems and divide into 12 portions. Place a portion of chopped chard on each leaf. Wrap leaf around the filling to enclose it, forming a ball.


Serve at room temperature (if made ahead, cover and chill). Drizzle with olive oil blended with lemon juice; season to taste with salt and pepper.




1 16 oz. box of non fat dry milk

1 C. Sugar

3/4 C. cocoa

Sift all ingredients together three times. Store this mixture in a tightly

sealed container in a cool place. When ready to use, you can add a couple of

heaping tablespoons to hot water. Sprinkle miniature marshmallows on top.


1 (12-14 pound) turkey

2 1/2 teaspoons salt

1/2 cup maple syrup

1 tablespoon Dijon mustard

5 tablespoons butter or margarine

1/3 cup flour

2 cups chicken broth or drippings from turkey (without fat)

1 cup apple cider

1 tablespoon Tabasco habanero sauce

1 teaspoon salt


Preheat oven to 325 degrees. Remove giblets and neck from turkey. With skewers, fasten neck skin to back. Fold wings under. Tie legs together. Place turkey on rack, breast side up in a large roasting pan. Sprinkle salt all over turkey. Insert meat thermometer into thickest part of thigh. Cover turkey with a loose tent of foil. Roast turkey 3 to 3 1/2 hours. Meanwhile, combine maple syrup and mustard in a small bowl.


During last 30 minutes of roasting, spoon maple mixture over turkey. Turkey is done when temperature in thickest part of thigh is 180 degrees and drumstick feels soft. Breast temperature should be 165 to 170 degrees. Place turkey on a large platter; cover and keep warm. Let stand 30 minutes.


Meanwhile, melt butter in a 3-quart saucepan over medium heat. Stir in flour to make a thick paste. Gradually stir in chicken broth, cider, Tabasco habanero sauce and salt until well blended. Simmer 5 minutes or until thickened. Serve gravy with turkey


Prepared crust for one 9-inch pie

1 (16-ounce) can pumpkin

1 (12-ounce) can evaporated milk

2 large eggs

3/4 cup packed brown sugar

2 teaspoons Tabasco pepper sauce

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

Whipped cream

1/4 cup chopped pecans

Place crust in a 9-inch pie plate. Make a decorative edge on the crust.


Preheat oven to 400 degrees. In a large bowl, combine pumpkin, evaporated milk, eggs, brown sugar, Tabasco, cinnamon, nutmeg and ginger. With an electric mixer at medium speed, beat ingredients until well mixed. Pour pumpkin mixture into prepared crust. Bake 40 to 45 minutes until a knife inserted 1 inch from edge comes out clean. Cool on wire rack.


To serve, top pie with a large dollop of whipped cream. Garnish with chopped pecans.



4 pkgs. Martha White's yellow corn bread mix (cook according to directions)

3-4 hard boiled eggs chopped

1 whole bunch of celery (clean off leaves and edges and use all the stalks in bunch)

3-4 good sized onions

4-5 cans chicken broth

2 sticks butter

2 Tbls. sage

Bake two pans of cornbread. I use Martha White's Yellow Corn Bread Mix. After cornbread is cooled, crumble into a very large mixing bowl. Leave some big chunks. Next, chop up a whole bunch of celery, or a bag of celery. Chop up 3 to 4 good sized onions. Put vegetables in a large stew pot and add 4-5 cans of chicken broth. Make sure there is enough broth to cover the veggies. well. Add 2 sticks of butter. Boil vegetables until they are transparent and fork tender. Pour vegetables over corn bread. Chop 3-4 hard boiled eggs and add to bowl. Add plenty of salt and pepper. Add sage. Allow to sit for a few min. If all the broth is soaked up by the corn bread and mixture seems dry, add another can of broth. If there seems to be too much broth and cornbread is too soggy, pour off excess broth. Place mixture in a large, shallow

baking dish, and put in 350* oven for 30-45 min. Just till top of dressing begins to brown. Do not let it dry out.


1 box graham crackers

2 sticks butter

1 c. brown sugar

12 oz chocolate chips

line 15 x 10 cookie sheet with foil. Cover pan with 1 layer graham crackers side by side. Melt butter & brown sugar in small sauce pan. Boil 3 minutes- STIRRING CONSTANTLY. Pour over crackers IMMEDIATELY and spread mixture evenly. Bake at 350 for 10-12 minutes. Remove and sprinkle choc. chips over top. Let soften a bit then spread evenly. Refrigerate 45 minutes then break into uneven shaped pieces. Store in sealed container in fridge. OPTION: can sprinkle with chopped nuts after spreading the softened chocolate chips


For the marinade:

3/4 cup Jose Cuervo tequila

1/2 cup fresh lime juice

1 tablespoon honey

1/2 cup grated lime zest

1/2 cup fresh cilantro leaves, minced

1/4 cup corn oil

1 tablespoon dried tarragon

1 tablespoon minced garlic

1/4 cup Cholula hot sauce

Salt to taste

For crust:

2 cups all-purpose flour

1 teaspoon seasoned salt or to taste

3 large eggs

1/2 cup club soda

1 tablespoon Cholula hot sauce

1 teaspoon seasoned salt

4 cups lightly salted corn tortilla chip crumbs (that have been crushed in a plastic bag or in a food processor)

For chicken:

8 boneless, skinless chicken breast halves

For salsa:

4 cups cooked fresh or frozen corn kernels

1 cup finely diced pineapple (if using canned, choose pineapple in unsweetened juice)

3/4 cup finely diced purple onion

1/2 cup finely diced red bell pepper

1/4 cup finely diced poblano or green bell pepper

1/3 cup finely chopped fresh cilantro leaves

2 teaspoons finely minced fresh garlic

1/4 cup Jose Cuervo tequila

1 tablespoon Cholula hot sauce

Reserved reduced marinade


To prepare marinade, combine all marinade ingredients. Use mixture to marinate chicken breasts for at least 2 hours in the refrigerator. Then proceed with recipe.


Put remaining marinade in a non-reactive sauce pot and cook over medium heat until reduced by half and thickened until syrupy. Reserve.


To prepare crust, remove chicken breasts from marinade. Add seasoned salt to flour. Dredge chicken in flour. Shake off most, leaving a very light but even coating.


Whisk together eggs, club soda, Cholula hot sauce and seasoned salt. Dip each chicken breast into egg wash to coat. Then shake off excess. Coat each evenly with tortilla chip crumbs. Saute each chicken breast in 2 tablespoons corn or other vegetable oil until cooked through and golden in color.


To prepare salsa, combine all salsa ingredients, including reduced marinade. Gently mix.


For final preparation, place each chicken breast on a serving plate and top with 1/2 cup salsa. If desired, garnish with cilantro leaves.


1 cup flour

1/2 cup cornmeal

1/4 tsp. salt

1 egg

1 1/2 cups cold water

Combine ingredients. Beat with rotary beater until smooth. Spoon 3 tbsp. batter onto a moderately hot ungreased griddle to make a very thin 6" pancake. Turn tortillas when edges begin to look dry, not brown. Bake other side; keep warm in covered pan or put on rack to cool. Put in plastic bag in refrigerator or freezer. Use for enchiladas or burritos. Makes 12 tortillas.


2 cups all-purpose flour

1/4 teaspoon salt

1 tablespoon sugar

1 tablespoon baking powder

1-1/2 teaspoons baking soda

1 egg

1 egg white

1-1/2 cups plain nonfat yogurt

1/4 cup vegetable oil

1 cup shredded reduced fat Cheddar cheese

1/2 cup chopped cooked turkey breast

Preheat the oven to 375 degrees F. Coat 12 muffin cups with nonstick spray. Sift together the flour, salt, sugar, baking powder, and baking soda, and stir.

In another bowl, whisk together the egg, egg white, yogurt, and oil. Stir in the cheese and turkey, then pour the wet ingredients into the dry. Gently fold the two together until an evenly moist batter forms. Spoon into the muffin cups.

Bake for 25 minutes, until the muffins are golden and firm to the touch. Remove the muffins from the tin and cool them on a rack. Yield: 12 servings.



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

1/8 tsp. pepper

2 cups cubed cooked turkey or chicken

1 can (about 8 oz.) whole kernel corn, drained

1 can (about 11 1/2 oz.) refrigerated cornbread twists

PREHEAT oven to 425°F. MIX soup, pepper, turkey and corn in saucepan and heat through. Pour into 9" pie plate. SEPARATE cornbread into 8 pieces along perforations. (Do not unroll dough.) Top hot turkey mixture. Bake 15 min. or until cornbread is done. Serves 4.



1 12oz pkg. semi-sweet chocolate chips

1 8oz pkg. cream cheese, softened

1 lb. box powdered sugar, sifted

1 tsp. vanilla

1 cup nuts if desired

Butter a 8x8 square pan. Set aside. Melt chocolate in a double boiler or the microwave until completely smooth. Place melted chocolate and next 3 ingredients in a large bowl. Butter hands. Mix with hands. This is a bit messy, but the most efficient. When completely mixed, add nuts. Spread in buttered pan. Cover with plastic wrap and refrigerate overnight. Set out on counter about an hour before trying to cut the pieces. Good luck!




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