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

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Recipes from Spike & Jamie

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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 cups apple cider, divided

1/2 cup Duck Stock Reduction (recipe follows)

Salt and pepper to taste


In a medium saucepan, bring 11/2 cups of apple cider to a boil.


Reduce the cider over high heat until it is reduced to 1/4 cup, about 10-15 minutes. Set aside.


In a small saucepan, bring the stock and remaining 1/2 cup cider to a boil. Reduce over medium-high heat until 1/2 cup remains, about 10 minutes.


Stir in the reduced cider and cook until the mixture is syrupy, about 3-4 minutes. Remove it from the heat and season with salt and pepper to taste. Set aside and reheat when ready to serve with roasted duck.


Makes about 1/2 cup.




1 cup double-strength brewed orange spice tea, cooled

1/4 cup honey

1/4 cup rice vinegar

1/4 cup soy sauce

1 tablespoon finely chopped fresh ginger

1/2 teaspoon freshly ground black pepper

11/2 pounds medium shrimp, peeled, deveined


2 green onions, thinly sliced


In a sturdy, resealable plastic bag, combine tea, honey, vinegar, soy sauce, ginger and pepper to make a marinade. Remove1/2cup marinade and set aside for dipping sauce. Add shrimp to marinade remaining in plastic bag, turning to coat. Close bag securely and marinate in refrigerator 30 minutes or up to 12 hours.


Remove shrimp from marinade; discard marinade. Thread shrimp onto 8 skewers,

dividing evenly. Grill over medium-hot coals or in grill pan 4 to 6 minutes or until shrimp turn pink and are just firm to the touch, turning once. Season with salt to taste.


Meanwhile, prepare dipping sauce by placing reserved1/2cup marinade in small saucepan. Bring to a boil over medium-high heat. Boil 3 to 5 minutes or until slightly reduced. Stir in green onions.


1 1/2 pounds Chicken -- boneless

Nonstick Spray Coating

2 tablespoons Nonfat Milk

2 tablespoons Onion Powder

1/2 teaspoon Dried Thyme -- crushed

1/4 teaspoon Garlic Salt

1/8 teaspoon White Pepper

1/8 teaspoon Black Pepper

1/8 teaspoon Red Pepper

Remove skin from chicken. Rinse chicken, pat dry. Spray a 13 by 9 by 2 inch

baking dish with nonstick coating. Arrange the chicken, meaty sides up, in

dish. Brush with milk. In small bowl mix onion powder, thyme, garlic salt,

white pepper, red pepper, and black pepper. Sprinkle over chicken. Bake in a

375 degree oven for 45 to 55 minutes or until the chicken is tender and no

longer pink.


1 to 1 1/2 pounds hamburger

2 - 15oz cans tomato sauce, rinse cans out with 1/2 water

(if you would like you can add 1 can of diced tomatoes)

1 medium onion, diced (more if desired)

1 package chili seasoning, any brand

1 teaspoon chili powder

1/4 cup milk

1 cup broken up spaghetti noodles (or any kind of noodle you like) (cook until 1/2 done)

Brown meat in fry pan with onion and 1/2 package of chili seasoning, fry until just a wee bit crisp, drain off fat. In medium to large pot (or slow cooker) put meat mixture, tomato sauce, diced tomatoes if using, rest of chili seasoning, chili powder, milk and cooked noodles. Bring to boil, then turn down to simmer for however long you like or however thick you want it to boil down to. (If you are going to put this in a slow cooker to cook all

day you do not have to bring it to a boil first.)


1 pound ground beef

1/2 cup chopped onion

1/4 cup chopped celery

1/4 cup chopped green bell pepper

2 cups cooked rice

4 ounces mushroom pieces -- (canned) drained

8 ounces tomato sauce

1/2 cup ketchup

5 slices bacon -- cooked and crumbled

1 teaspoon salt

1/8 teaspoon ground black pepper

Heat oven to 350 degrees F. In large skillet over medium heat, brown ground beef, onion, celery, and green pepper. Drain. Stir in remaining ingredients; mix well. Pour into 2-quart casserole. Bake at 350 degrees F. for 40 minutes. Yield: 4 servings.


6-8 English-style short ribs (about 4-5 pounds)

Salt and pepper

Dried thyme and ground sage

3 tablespoons olive oil

2 pounds onions, peeled, halved, and thinly sliced

1 carrot, diced

1 rib celery, diced

6 garlic cloves, chopped

1 tablespoon molasses

4 bay leaves

2 (12-ounce) bottles porter or other dark ale or beer

2 tablespoons Dijon or coarse-grained mustard

1 tablespoon malt or red wine vinegar, or to taste


Season meat generously with salt and pepper, thyme, and sage. In a heavy Dutch oven or casserole large enough to hold meat, heat oil over medium-high heat. Put in the ribs, and sear on all sides. Remove ribs, and add onions, carrot, celery, garlic, and molasses. Cover and cook over medium heat for about 10 to 12 minutes, until onions are soft and beginning to color. Put meat back in -- with bay leaves and beer. Cover and cook for 1 1/2 to two hours over low heat until meat is tender. Remove meat and keep warm.


Degrease liquid in the pot, and stir in the mustard and the vinegar. Boil sauce until it just becomes syrupy. Taste for salt and pepper and vinegar. Serve ribs and some sauce over potatoes, polenta or grits. Pass the rest of the sauce separately.



2 duck legs

2 medium carrots, peeled, cut into chunks

1 small onion, peeled, cut into chunks

1 cup chicken broth

1/2 cup white wine

1 clove garlic, cut into slivers

Few black peppercorns

1 teaspoon fresh thyme leaves

1 tablespoon cornstarch, optional

1 tablespoon cold water, optional


Preheat the oven to 325 degrees.


Trim excess skin from the duck legs, cutting the skin to the shape of the meat on the legs.


Heat an ovenproof saute pan with a lid over medium heat. Add the duck legs, skin-side down, and cook them until the skin is browned and crisp. Turn them over, then add the carrot and onion chunks. Cook a few minutes to brown the vegetables.


Add the chicken broth and white wine (the liquid should reach halfway up the duck legs; add more if needed), garlic, peppercorns and thyme. Cover the pan tightly with foil and cover it with its lid. (If you do not have a lid, a double thickness of foil tightly covering the pan will work.) Place the pan in the oven for about 45 minutes to 1 hour, or until the meat is very tender and is pulling away from the bone.


Remove the pan from oven and let the duck rest 10 minutes. Remove and discard the skin from the duck leg and shred the meat.


(If desired, strain the pan juices through a fine sieve and place the juices in a small saucepan. Heat over medium heat and thicken with a mixture of 1 tablespoon cornstarch mixed with 1 tablespoon cold water. The sauce from the pan juices makes about 1 cup.) Makes 2 duck legs.


4 cups nonfat milk

2 cups baking potato -- peeled, diced

1 teaspoon Cajun seasoning

1/4 teaspoon salt

1/4 teaspoon ground black pepper

29 ounces creamed corn, low sodium

1 pound large shrimp -- peeled and deveined

Combine first 5 ingredients in a Dutch oven and bring to a boil. Reduce heat and simmer the milk mixture for 10 minutes, stirring occasionally. Stir in the corn and bring to a boil. Add the shrimp, and cook for 2 minutes or until shrimp are done. 4 servings.







1 head of iceberg lettuce

1 head of cauliflower

1 pound crumbled bacon

1 cup shredded cheddar cheese

1 cup mayonnaise

1 small onion finely chopped

1/4 cup parmesean cheese

Shred or tear lettuce into small pieces. Finely chop cauliflower. Mix all ingredients together. Cover and chill until ready to serve. This is an easy recipe to put together. It makes a lot so it is good to take for carry-in lunches or covered dish suppers. If there are leftovers it is still good for the second or third day.


1 cup cake flour

1/2 cup granulated sugar

1/2 teaspoon salt

1 to 1 1/2 cups room-temperature egg whites (10 to 12 eggs)

1 teaspoon cream of tartar

1 tablespoon water

1/2 teaspoon vanilla

2 teaspoons fresh lemon juice

1 cup granulated sugar, plus a little more for sprinkling


Sift together cake flour, 1/2 cup sugar and salt. Set aside.


Beat egg whites with cream of tartar until foamy. Continue beating as you add 1 tablespoon water, vanilla and lemon juice. Gradually add 1 cup sugar and beat until whites hold soft peaks. Sift flour mixture over and fold in gently.


Spoon into an ungreased 10-inch tube pan and sprinkle a little sugar on top. Bake in a preheated 325-degree oven for 45 minutes or until done. (When a toothpick comes out clean and the top is springy to the touch, it's ready).


Invert pan over the neck of a bottle until cake is cool; then unmold onto a serving plate.


The best way to cut an angel food cake is by using two forks and pulling in two directions. The slices are not as neat as with a knife, but a knife tends to flatten this airy cake. If you use a knife, make sure it is very sharp.





1 pound ground beef

1 large onion, chopped (about 1 cup)

2 cloves garlic, crushed

1 tablespoon chili powder

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon dried oregano leaves

1 teaspoon cocoa

1/2 teaspoon red pepper sauce

1 can (16 ounces) whole tomatoes, undrained

1 can (15 1/2 ounces) red kidney beans, undrained

Cook and stir ground beef, onion and garlic in 3 quart saucepan until beef is brown, drain. Stir in remaining ingredients except beans, break up tomatoes. Heat to boiling, reduce heat, cover and simmer, stirring occasionally, 1 hour. Stir in beans, heat to boiling, reduce heat, simmer uncovered, stirring mixture occasionally, until desired consistency, about 20 minutes. Serves 4, serve with warm cornbread.



12 fresh chilies, poblano or pasilla

8 ounces cheddar cheese, grated

8 ounces Monterey Jack cheese, grated

1 30-ounce can refried beans



6 large eggs, separated

2 tablespoons all-purpose flour

2 tablespoons baking powder

Pinch of salt

Additional all-purpose flour

Vegetable oil for frying

Salsa, if desired


Preheat broiler. Arrange chilies on a baking sheet in a single layer. Broil until charred on all sides. Wrap in a plastic bag and cool. Peel skin from chilies. Carefully make a slit on one side of each chili. Remove and discard seeds and gently pat dry, inside and out.


In a bowl, combine cheeses. Set aside. Gently spread refried beans inside each chili and gently stuff each one with cheeses.


For the batter: Beat egg yolks in a medium-sized bowl until slightly thickened. Beat egg whites in a large bowl until stiff but not dry. Fold into the beaten whites the egg yolks, 2 tablespoons flour, baking power and salt.


Place the additional flour in a flat dish. Pour the oil into a heavy large deep pan to a depth of 1 inch.


Roll the chilies in the flour to coat. Working in batches, dip each chili into batter. Fry until golden brown, about 2 minutes per side. Transfer to paper towels using a slotted spatula. Serve with salsa, if desired.



3 lbs. ground beef

1 large onion

1 large bell pepper

1 pack hot chili powder mix

3 cans beans (1 - Northern Beans, 1 - Pinto Beans, 1 - Black Beans)

1 can Rotel (chopped tomatoes with mild green chilies)

1 med. can tomato paste

2 cups water

Brown meat, onion, and pepper together. Then add hot chili powder mix. (I added extra since it was so much meat.) Add the remaining ingredients to the cooked meat mixture. I let it cook for a couple of hours in the crockpot.

Nice if served with sour cream and grated cheddar cheese.

This recipe was made for a work function and serves 12. It is suitable for adjustments. I also cook it on the stove (low - med heat) with 1 lb. meat and 1 can pinto beans with all other ingredients adjusted. You will need more water depending on how long you let it simmer. The great thing about chili is that you can add more or less of ingredients depending on how spicy, meaty, tomatoey, etc that you like it. If I have fresh tomatoes on hand, I will cut them up instead of using the Rotel; sometimes I have 4 oz. cans of mild green chilies to throw in when using my own fresh tomatoes. You can also substitute refried beans or chili starter Bush's beans for a regular can of beans. Have fun experimenting.



2 teaspoons powdered instant coffee

1 cup boiling water

3/4 cup unsweetened cocoa

1 cup butter, softened (2 sticks; see note)

1 2/3 cups granulated sugar

2 teaspoons vanilla

2 eggs

1/2 cup sour cream

1 1/2 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1/8 teaspoon baking powder


Fudge Frosting (recipe follows)


Preheat oven to 350 degrees. Grease two 9-inch round baking pans. Line bottom of pans with wax paper. Grease paper and dust lightly with flour.


Stir coffee into water. Put cocoa into a small bowl; add liquid and stir until smooth. Cool to room temperature. Set aside.


In a large bowl, beat butter until creamy. Gradually add sugar, beating until fluffy, about 5 minutes. Add vanilla and eggs, one at a time, beating until well-blended after each addition. Beat in sour cream.


Stir together flour, baking soda, salt and baking powder. Add to mixture alternately with cocoa mixture, beating until blended. Pour batter into prepared pans.


Bake 25 to 28 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire racks. Peel off and discard wax paper. Cool completely. Frost.


Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.




1/3 cup half-and-half

3 cups powdered sugar

1/2 cup unsweetened cocoa

Dash salt

6 tablespoons butter, softened (3/4 stick)

1 teaspoon vanilla

1 teaspoon light corn syrup

Heat half-and-half in a saucepan over medium heat until hot, not boiling. Stir together powdered sugar, cocoa and salt in a large bowl. Beat in butter, vanilla, corn syrup and heated cream until smooth and creamy.


20 medium Clams

8 Cloves fresh garlic, minced

6 T Olive oil

3 T Chopped parsley

2 T Fine dry bread crumbs

Salt to taste

1 c White wine or sherry

1 Chili, chopped

Soak clams in salty water for 5 hours before preparing dish, and rinse. In a large pan, saute garlic in oil. Add parsley and clams; cover 5 to 10 minutes to open the clams. Once clams are open, add bread crumbs, salt, white wine and chili. Move pan back and forth for about 5 minutes over medium heat until sauce thickens.


For crust:

11 whole graham crackers, broken

1/4 cup sugar

1/4 cup ( 1/2 stick) unsalted butter, melted

For cheesecake filling:

2 pounds cream cheese, softened at room temperature

1 cup sugar

4 eggs, lightly beaten

1 teaspoon vanilla extract

3 tablespoons clementine juice

2 tablespoons finely chopped orange zest (see Note)

For glaze:

1/4 cup apricot jam or orange marmalade

Juice of 2 clementines

12 -15 clementines, peeled and segmented

***Clementines are dark-orange fruits, similar to tangerines, often seedless.


Preheat oven to 425 degrees.


Grind crackers and sugar in food processor until fine crumbs form. Add butter; process until crumbs are slightly moist. Press onto bottom (not sides) of 9-inch-diameter springform pan. Bake until set, about 12 minutes. Transfer to rack; cool completely. Maintain oven temperature.


Place cream cheese in large mixing bowl. Add sugar and beat till fairly smooth. Stir in eggs, vanilla, clementine juice, and orange zest, until well blended. Pour filling into pan. Bake cheesecake for 15 minutes, then reduce oven temperature to 325. Bake for an additional 45 minutes, until center is just set (with a slight wobble in the center). Remove from oven and allow it to cool to room temperature.


Whisk apricot jam, adding just enough clementine juice so that the jam is smooth and coats the back of a spoon. Set aside.


After cheesecake has completely cooled, arrange clementine segments to cover the top of the cake. Using pastry brush, generously brush clementines with the glaze, allowing extra glaze to fall in between clementine segments and drizzle down the side of the cake. Chill cheesecake for at least one hour or overnight before serving.


Note: For the orange zest, you may want to use larger, firmer and thick-skinned oranges (like Texas or navel oranges), as clementines are too delicate and difficult to zest.



1/2 c butter

1 c sugar

3/4 c brown sugar

3 c flour

1 tsp baking powder

1/2 tsp salt

1/3 c milk

1 tsp vanilla

1/2 cup candied fruit or snipped dried apricots, dates, pineapple or mixture of all three

1 Tbsp grated orange peel or add one Tbsp more of any of the dried fruits.

2 1/2 cup chopped cranberries

1 c chopped walnuts

1 c chopped filberts

4 oz white chocolate, shredded and melted (see below)


Step 1: Cream butter and sugars


Step 2: Sift and add dry ingredients, alternately with milk. Add vanilla


Step 3: Combine and add fruits and nuts. Fold into cookie dough.


Step 4: Drop by spoonfuls onto lined baking sheet. Bake for 15 minutes at 350, until cookies begin to turn golden on sides but remain moist.


When cookies have cooled, shred and melt over hot water 4 oz white chocolate* using a whisk to break down lumps as chocolate melts. Invert cookies over melted white chocolate and dip top to cover about half the top with the chocolate. Decorate with a walnut half, or half a candied cherry. Yields 3 dozen


Chef's Notes: Freeze cranberries and chop in a food processor for best results.

Chef Main likes walnuts and filberts in combination, but 2 c of either one works. A one-ounce ice cream scoop makes an ideal cookie size. White chocolate grates well when chilled first.



2 lb ground beef or sausage

1/2 cup diced onion

1 14-1/2 oz can chopped tomatoes with liquid

1 14 oz (?) can tomato juice

1 14 oz (?) can chili beans, with liquid

1/4 to 1/2 cup chili powder, depending on taste

1 T paprika

1 tsp cumin

1 T sugar

1 to 3 tsp red pepper, depending on taste

1 can Coors Light (or other beer)

salt and pepper to taste


Brown the meat with the onions. Drain off any fat. Add the tomato juice, chopped tomatoes and chili beans. Add spices and sugar, going easy on the chili powder and red pepper until you've had a chance to taste it. Allow to come to a low boil. Add the beer, allow to boil, and taste again to re-season if necessary. This, of course, can be made without the beer, but you may need to add water or additional tomato juice if the soup is too thick. Serve with celery spread with peanut butter.



2 tablespoons olive oil

1 medium yellow onion, diced

11/2 teaspoons minced garlic

11/2 teaspoons dried thyme

1 generous pinch saffron threads

2 6.5-ounce jars marinated artichoke hearts, drained, liquid reserved

1 cup water

2 cups light miso broth (11/2 tablespoons light miso paste dissolved in 2 cups boiling


4 cups soft-cooked jasmine rice (divided; 11/3 cups raw rice)

11/2 cups soy milk

Salt and pepper to taste

Fresh thyme leaves for garnish


Heat olive oil in a large saucepan. Add onion and saute over medium heat until translucent. Add the garlic, thyme and saffron and cook 5 minutes more, stirring. Add the reserved artichoke liquid, water, miso broth and 21/2 cups cooked rice. Simmer, stirring frequently, until the mixture becomes the consistency of a loose risotto. Remove from heat.


Puree in batches in a blender or food processor. Return the puree to the pan and turn heat to low. Stir in the remaining cooked rice and the artichoke quarters. Heat slowly until the mixture is very hot and then add the soy milk. Heat gently until the soup is very hot, but do not boil. Season to taste with salt and pepper. Dish out into warm soup plates. Garnish with thyme sprigs.




11/4 cups port wine

2 medium garlic cloves, peeled and cut into slivers

4 fresh thyme sprigs




1 whole duckling, about 5 pounds; neck, giblets and all visible fat discarded; rinsed

Salt and ground black pepper to taste


For the glaze: In a small saucepan, bring all the glaze ingredients to a boil. Reduce the heat to medium-low and simmer until the glaze is slightly thickened and reduced to 1/4 cup, about 25 to 30 minutes.


Remove and discard the garlic and thyme. Set the glaze aside until you are ready to use it.


For the duck: Set a V-rack in a large roasting pan and position the duck, breast side up, on the rack. Add water to just below the bottom of the duck. Bring the water to a boil over high heat, cover the pan tightly with foil (or pan cover), adjust the heat to medium to maintain a slow, steady boil. Steam, adding more hot water to maintain the water level if necessary, until the skin has pulled away from at least one leg.


For duck with very moist, tender meat and slightly crisp skin once roasted, steam the duck about 40 minutes. Steam 10 minutes longer for somewhat denser meat and very crisp skin after roasting.


To roast: Preheat the oven to 400 degrees. Place the roasting pan with the steamed duck on it in the oven and roast for about 45 minutes or until the skin is golden brown and crisp. During the last 10 minutes, brush the duck with the port glaze.


Remove the duck from oven and let it rest 10 minutes before carving. Makes 2 to 3 servings.


Cook's note: If desired, substitute this glaze for the port glaze: 1 cup fresh squeezed orange juice, 2 tablespoons fresh lime juice and 2 tablespoons honey for the port. Omit the garlic and thyme. Follow the same directions as above.


2 to 4 pounds chunked leg of lamb

3 to 4 quartered potatoes (or more)

1 to 2 cans chicken broth (depending on meat)

2 or 3 beef soup bones (leg bones with marrow preferred)

1 large onion (chopped)

several carrots, diced in large pieces

1 tablespoon (or more) chopped or minced garlic

1/2 teaspoon Cayenne pepper

1 tablespoon crushed Rosemary

2 dashes oregano

1/2 dash tarragon flakes (go LIGHTLY!)

1 Bay leaf or two

1 cozy fire place

1 very cold evening (preferably snowy)

salt and pepper to taste

Place all (except potatoes if you like firmer potatoes) in a crock pot. Cook on LOW setting until lamb is flaky (5 to 6 hours or more). Add potatoes 1 to 2 hours after starting.


1 pkg. Hidden Valley Ranch Dressing Mix

1 pkg Italian Dressing Mix

1 pkg Brown Gravy Mix

1 roast to fit in crock pot

Place roast (any kind) in the bottom of crock pot. Empty contents of the three packages on top of roast. Pour a little water in the bottom of the crock pot. Cover and cook on low for 6 - 7 hours. Hint: You can cut a roast in half and layer it to make it fit


2 TBS Crisco Vegetable shortening

1/4 cup flour seasoned with salt & pepper

6 lbs Boston Butt Pork Roast, bone in or Pork Shoulder Picnic

3 Garlic cloves, minced

1 small onion, sliced

3 large potatoes, peeled & cut into 1 1/2 inch chunks

3 carrots, peeled & cut into chunks

1 jar fresh sauerkraut (32 oz), drained

Brown Sugar to taste, about 1/3 cup

salt & pepper to taste

1 TBS Garlic Powder

1/2 Cup Mo Jo Sauce

2 TBS Chicken Base or Bouillon

8-10 Gingersnap Cookies, Crumbled

Wash & pat dry the roast. Cover with the seasoned flour until well coated. Shake off the excess flour. In a large pot, heat the Crisco. Add the roast & sear on all sides, until well browned. Remove the roast & add to crock pot. Add all of the ingredients except the sauerkraut. Cook on low for 10-15 hours. During the last 2-3 hours, add the sauer-kraut. Skim off any fat that rises to the top. Adjust the seasonings just before serving.

Note: Mo Jo Sauce is a marinade that is popular with the Hispanic community. It is

found either in the Goya section, or under the section where other marinades are found. It is a citrus marinade & probably could be eliminated without any detrimental effects to the recipe. I use it a lot on seafood before bar barbecuing. It isn't sweet at all, but it has a lot of nice citrus flavors & is a really good marinade for seafood, chicken, or any "white" meat.


stew meat (I use about 2 lbs.)

carrots (I use a small bag of "baby" carrots)

celery (about 3 stalks, cut into 1-inch hunks)

onion (one medium yellow onion cut into hunks

cubed potatoes (3 - 4 medium potatoes pared and cut into cubes)

1/2 cup water, with 1 beef bullion cube dissolved

1 bay leaf

Few dashes of garlic powder

1 or 2 cans condensed tomato soup, (depending on how much meat and veggies

you use)

Throw it all in the slow cooker and cook all day! This is really good and doesn't taste like tomato soup when it is finished.. You don't even have to brown the meat, just cook for a least 8 hours, will hold longer than that.


2 cups stale bread cubes, with the crust removed

1 (13-ounce) can evaporated milk, regular or non-fat

2 eggs, beaten

1/2 cup brown sugar

1/4 cup white sugar

1 teaspoon vanilla

1/4 teaspoon salt

1 teaspoon pumpkin pie spice mix

1/4 cup rum or whiskey, optional

1/2 cup raisins or chopped dry apricots

For topping:

1 1/2 cups frosted shredded wheat crumbs

1/4 cup brown sugar

1/3 cup melted butter


To make pudding: Combine pudding ingredients in a large bowl and refrigerate several hours or overnight. Stir occasionally. Spray a 6-cup casserole with non-stick coating. Pour batter into the dish.


To make topping: Toss together topping ingredients until coated. Spread topping over batter. Bake uncovered in a preheated 350-degree oven for 45 minutes, until medium brown and center is no longer very soft. (Cover with foil if pudding begins to brown too much.) Let sit for at least 30 minutes before serving. Serve warm with whipped cream or vanilla ice cream.


1 cup basmati rice

1 teaspoon salt, plus more for seasoning

Healthy pinch saffron threads

2 tablespoons olive oil

1 1/2-inch piece fresh ginger

2 cloves garlic

1 small onion, about 4 ounces

1 cup red lentils

2 1/4 cups fat-free, reduced sodium chicken stock

Healthy pinch of cayenne pepper or to taste

1 tablespoon ground cumin

Freshly ground black pepper

4 (6-ounce) loin lamb chops


Put rice in a 2-quart saucepan. Add two cups hot tap water, one teaspoon salt and saffron (crushed between your fingers). Cover and bring to a boil over high heat, then reduce heat to low and cook for 10 minutes. Turn heat off and keep covered until ready to serve. (Or put rice, hot water, salt, and saffron in a two-quart microwave-safe container. Cover and put in a microwave oven on high power for 10 minutes. Keep covered until ready to serve.)


Put half the olive oil in a heavy bottom saucepan over medium heat. Peel and halve ginger. Peel garlic. With motor running, drop ginger and garlic down chute of a food processor. When chopped, stop motor. Peel and quarter onion and add to ginger and garlic. Pulse until chopped.


Add ginger, garlic, and onion to olive oil. Raise heat to high, stir, and cook for one minute. Add lentils, two cups chicken stock, cayenne, and salt to taste. Cover and bring to a boil. Uncover, reduce heat to a brisk simmer. Stir periodically and cook for 10 minutes or until lentils are just tender and liquid is absorbed. Add remaining chicken stock if necessary.


Put remaining oil in a heavy skillet over medium heat. Mix cumin with salt and pepper to taste in a small bowl. Rub both sides of each chop with spice mixture. Increase heat on skillet to medium-high and cook chops four minutes on each side for medium rare. Serve chops with lentils and rice.


(made with canned beans about 15 to 16 oz. size)

1-can of Navy Beans

1-can of Pinto Beans

1-can of Northern Bean

1-can of Butter Beans ( This is a must you can change any of the other beans

but must use the Butter Beans) Don't drain any of the beans, use the whole can.

2-canfuls of water ( I use the bean can to measure)

1 Medium Onion ( cut up , you don't have to precook )

1/2 pound of Bacon

4 Tablespoons butter (We use butter not margarine )

2 Tablespoons of bacon grease

salt and pepper to taste

Take a sharp knife cut the half pound of Bacon crosswise into 1/2 inch strips and microwave until crispy, remove from grease. and put the bacon and the 2 tablespoons of grease into the beans . (the bacon will break up when you dump it in the soup)

While bacon is cooking, put the beans , onion , butter , salt and pepper into a 4 quart pot. Cover and heat to a simmer Add the bacon and the 2 tablespoons of bacon grease as soon as it is done. Continue simmering for a few minutes.

Put a pan of cornbread in the oven before starting the soup. Jiffy Mix Cornbread

works fine.



2 duck breasts with skin (about 8 ounces each)

Salt and pepper to taste



1 cup cranberries, fresh or frozen

1/3 cup orange juice

1/2 cup orange marmalade

2 ounces bourbon whiskey

1/4 teaspoon dried thyme

Salt and pepper to taste

2 tablespoons chilled butter, optional


Preheat the oven to 400 degrees.


Trim the duck breast skin to the shape of the meat. Score only the skin of the duck breast in 1/4-inch intervals, without cutting into the meat. Rotate the breasts and score again, making a criss-cross pattern. Season with salt and pepper to taste, or with other seasonings or marinades as desired.


Preheat a griddle to 325 degrees or a nonstick skillet on low to medium-low heat.


Cook the duck breasts skin side down for 8 to 12 minutes or until the fat is rendered and the skin is crisp and brown.


While the duck cooks, prepare the glaze. In a medium saucepan, place the cranberries, orange juice, orange marmalade, bourbon and thyme. Bring to a boil, then reduce the heat and simmer 10 minutes, stirring occasionally. Season with salt and pepper to taste. If desired, remove the glaze from the heat and whisk in the chilled butter for a richer sauce.


Turn the breasts over in the skillet and cook them another 1-2 minutes. Remove the breasts to a baking sheet (if the skillet is not ovenproof) and place them in the oven for 3-4 minutes or until the internal temperature reaches 160 degrees.


Remove them from oven and let them rest 2-3 minutes before slicing them into medallions. Makes 2 servings.


Cook's note: The glaze makes enough for six servings, about 3 tablespoons per serving. Adjust the number of breasts if desired.




Neck and giblets from 1 duck

1/2 teaspoon salt

8 black peppercorns

Water to cover


In a medium saucepan, combine all the ingredients and cover with water (about 21/2 cups). Bring to a boil, reduce the heat to cook at a bare simmer and simmer 1 hour.


Strain the mixture into a small saucepan, discarding the solids.


Reduce the liquid over medium heat until 1/2 cup remains, about 10 to 15 minutes.


Makes 1/2 cup.




Once a rare bird in all but the most elite restaurants, duckling now appears regularly on menus of all kinds, from trendy bistros to more middle-of-the-road establishments.


Chefs love its versatility, gourmet cachet and robust flavor. But few of the rest of us have any experience preparing it.


As a result, duck seldom crosses the road from the restaurant to the home kitchen -- a characteristic that makes it all the more appealing as the centerpiece of a special dinner.


Duckling sounds just exotic enough to make the meal memorable. And as a dark meat, it pairs beautifully with other rich, seasonal and assertive flavors, from cranberries and sweet spices to port wine and wild mushrooms.


"Fruit and game are a natural marriage, but the beauty of duck is that it has enough character and flavor that you can approach it from many perspectives," says Clark Raines, corporate chef for Maple Leaf Farms of Milford, Ind., the nation's largest duckling producer.


"It goes with all kinds of Asian flavors; it will stand up to Indonesian spices; it's great with curries. It has much more flavor and intensity than chicken and turkey." Cooking a duckling, however, isn't exactly like preparing its more pedestrian poultry cousins.


"The secret in preparing a duck is handling it properly, so you can render the fat," Raines says. "There are all different kinds of techniques, most of which require piercing the skin or making small cuts in the skin to let the fat escape."


That fat layer under the skin -- the duck's insulation from cold weather -- does not extend into the meat, however, and skinless cooked White Pekin duck breast actually has less fat per ounce than white skinless chicken, says Peggy Tsevis, a registered dietitian for the Duckling Council, the industry's trade group. A 3.5-ounce serving of skinless breast contains 2.5 fat grams and 140 calories, she says.


White Pekin -- once known as Long Island duckling, because so many were grown there -- is the breed typically served in restaurants.


Duck cookery is not especially difficult, says Raines, who trained at the Culinary Institute of America. It's really just a matter of knowing a few tricks -- which he is happy to share.


One of the first decisions you'll have to make is whether to roast the duck whole or cut it into parts so you can pan-sear the breast, the most succulent and highly prized part.


The simplest method is roasting the whole bird.


First, Raines says, prick the thicker parts of the duck's skin -- the breast and some thigh areas -- with the point of a paring knife to let the fat escape during cooking; cut into the fat but not down into the flesh. Rub the bird with salt and pepper and put it on a V-rack in a shallow roasting pan. Then add a small amount of water or stock to the pan to catch the dripping fat and keep it from spattering the oven.


A rack is essential, Raines says; it lets the fat drip away from the bird and the skin become crisp.


Frozen whole-body ducks, like turkeys, come with thawing and cooking instructions, including a time-and-weight cooking chart. A 6-pound duck roasted at 350 degrees should take about 21/2 hours; it will serve two to three people.


"For the final 15 minutes of cooking, I like to go up to 450 degrees to crisp the skin; be sure to check that you still have moisture in the pan," he says.


This straightforward roasting procedure is the European method.


It's well-suited to dishes in which the bird will be featured with a flavorful sauce.


But, as Raines notes, there's more than one way to cook a duck.


The Asian method, which some chefs prefer, uses a two-stage process in which the whole bird is steam-cooked over water, then allowed to cool and rest before being oven-roasted at high heat. Before steaming, the duck is rubbed generously with salt and other seasonings to dry the skin.


"The Cook's Illustrated Complete Book of Poultry" (Clarkson Potter, $32.50), which compared several cooking methods, advocates the twice-cooked method, even though it takes a least a day to complete.


The skin is crisper and the bird is even less fatty than with regular oven roasting, the book's authors found.


Duck prepared this way can also be paired with a sauce.


What many diners want most, however, is the rosy breast meat, cooked medium or medium rare, sliced crosswise into tender medallions and paired with a flavorful sauce for an elegant entree.


As corporate chef for Maple Leaf Farms, Raines has tried the bird in hundreds of ways. What's his favorite? "I really enjoy just a salt-and-pepper duck breast, scored, the skin nice and crisp, done just right. ... Just to taste the wonderful, succulent flavor of a well-prepared duck breast is very nice."


1 large jar marshmallow cream (I use Marshmallow Fluff)

1 (8 oz.) package cream cheese

2 shakes of ginger

2 TBsp. lemon juice

Combine all ingredients together in mixing bowl. Beat until smooth. Serve with fresh sliced fruit.


2/3 cup extra-virgin olive oil

1 1/3 cups coarsely chopped onions

1/2 cup dry white wine

Pinch of crushed red pepper flakes

4 cups chicken stock or water, heated, plus extra if needed

2 cups cooked garbanzos (see Note)

1 cup peeled, seeded and diced ripe tomatoes or canned diced tomatoes and juice

1 cinnamon stick

1 bay leaf

1 cup medium-grain rice, such as Arborio

1/2 cup grated hard myzithra, crumbled feta or grated pecorino Romano cheese (opt.)

1/4 cup chopped, fresh, flat-leaf parsley


In a Dutch oven, heat 1/3 cup oil and saute onions over medium heat, stirring frequently, for 8 to 10 minutes, or until soft. Add wine and pepper flakes and cook for 1 minute over high heat. Add 2 cups stock or water, garbanzos, tomatoes, cinnamon stick, bay leaf and salt to taste and bring to a boil. Reduce heat to low, cover and simmer for 10 minutes.


Add rice and remaining 2 cups stock or water and bring to a boil, cover, then reduce heat to low and simmer, stirring often and adding a little more stock or water if needed, for 20 minutes or until rice is tender.


Add remaining 1/3 cup oil and cheese, if using. Taste and adjust seasonings. Cover, remove from heat and let stand 5 minutes. Discard cinnamon stick and bay leaf, sprinkle with parsley and serve.


Note: To cook garbanzos, place 1 1/4 cup dried garbanzos and 2 tablespoons salt in a medium saucepan and add water to cover by 2 inches. Bring to a boil and skim off foam that rises to the surface. Reduce heat to low and simmer 1 to 1 1/2 hours, or until garbanzos are tender. Add a little warm water, if needed, during cooking. Drain garbanzos and set aside.



1 3/4 cups Vegetable Oil

1 2/3 cups Honey

4 teaspoons Molasses

3/4 teaspoon Salt

1 tablespoon Cinnamon

2 tablespoons Brown Sugar -- (optional)

dry mixture:

19 cups Rolled Oats


16 cups Oats -- AND

3 cups Whole Wheat Flakes

3 cups any of the following:

Chopped Almonds

Shredded Coconut



Place all ingredients for the wet mixture in a large saucepan and heat over medium heat just until they can all be stirred together. Do Not Boil. While wet mixture is warming, mix dry ingredients together in a large stainless steel bowl. Pour wet mixture over dry mixture and stir with a wooden spoon until dry ingredients are coated well. Spread mixture onto large cookie sheets and bake at 325 degrees F for 1 hour, checking and

stirring every 20 minutes. Remove from oven, and continue to stir mixture every 10 minutes while cooling. Store in airtight containers in a cool dry place. Use within 6 to 8 months.


1/4 cup all-purpose flour

1 cup chicken broth

1 cup milk

1/4 teaspoon black pepper

Salt to taste

1 tablespoon butter or margarine

2 cups sliced mushrooms

1/2 cup green bell pepper -- diced

3 cups cooked wide egg noodles

1 cup cooked ham -- cubed

1/3 cup grated Parmesan cheese

1 tablespoon dry sherry

1/3 cup dry bread crumbs

Preheat oven to 450 degree F. Place flour in a bowl; add broth, milk, pepper, and salt to taste. Stir the flour mixture well with a whisk.

Melt butter in a nonstick skillet over medium-high heat. Add mushrooms and bell pepper; saute 3 minutes. Add flour mixture. Cook 2 minutes or until thick and bubbly; stir constantly. Combine sauce, cooked noodles, ham, cheese, and sherry in a 1-1/2-quart casserole or a 10-inch gratin dish; sprinkle with bread crumbs. Bake at 450 degrees F. for 10 minutes or until bubbly. Yield: 5 servings.


1 cup of mayonnaise (or the small jar)

1 can of artichoke hearts in water

2 cups of grated mozzarella cheese

1 cup of grated Romano cheese (NOT the powdered kind!)

Pre-heat oven to 375 degrees. Chop artichoke hearts. Dump all ingredients into an oven-safe bowl and mix thoroughly. You may also add some crushed garlic, too. Bake for about 25 minutes, or until bubbly. Serve with sliced baguettes or crackers.



For marinade:

1/2 cup Japanese or Korean soy sauce

1/4 cup packed light or dark brown sugar

1 tablespoon ketchup

2 tablespoons minced garlic

1 tablespoon minced fresh ginger

2 tablespoons rice vinegar or cider vinegar

2 tablespoons Asian sesame oil

1/2 teaspoon red pepper flakes (optional)

For meat:

12 Korean-style short ribs, 1/4-inch thick (about 3 to 3 1/2 pounds)

3 tablespoons finely chopped green onions or scallions (white and green parts)


For marinade: In a small bowl, combine marinade ingredients and whisk well. Set aside while you cut the meat.


Place meat in a zipper-lock bag or shallow bowl and add marinade. Marinate (cover if using a bowl) for up to two hours at room temperature or overnight in the refrigerator, turning the bag or the meat occasionally.


When you're ready to grill the bul-goki, prepare a charcoal grill. Remove the meat from marinade, discarding marinade, and pat dry. Grill slices of meat over medium-hot coals until the surface is brown and bubbly, three to four minutes per side. Do not overcook. The meat is best cooked medium to medium-well.


Remove meat from the grill and serve at once, garnished with the chopped green onions or scallions. These ribs go great with fragrant jasmine rice and cooked spinach tossed with sesame seeds and roasted sesame oil.


Note: Alternatively, the meat can be cooked in a preheated broiler, three inches from the heat, or on the stove top, using a grill pan.




2 cups flour

1/3 cup granulated sugar

1/4 teaspoon salt

1 teaspoon baking powder

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

2 large eggs

2 teaspoons grated lemon zest



1 cup powdered sugar

3 tablespoons strained lemon juice


To prepare biscotti, mix together flour, granulated sugar, salt and baking powder. Rub in butter with fingertips or pastry blender until mixture resembles cornmeal.


Whisk eggs with lemon zest. Stir in flour mixture with fork until dough holds together. Scrape dough from bowl to floured work surface and knead lightly several times to mix.


Divide dough into 2 equal pieces. Roll each into cylinder about 12 inches long. Transfer cylinders to baking sheet covered with parchment paper or buttered aluminum foil. Flatten them with palm of hand so that they are about 1/2-inch thick.


Bake at 350 degrees on middle rack about 30 minutes until well risen, deep golden and firm. Cool on pan 15 minutes.


Remove logs from pan. Cut into diagonal slices about 1/2 inch wide.


Return slices to pan and arrange close together, cut side down. Bake about 20 minutes longer, until cut surfaces are deep golden in color.


Immediately after removing biscotti from oven, prepare glaze by combining powdered sugar and lemon juice in small pan. Stir well to mix. Cook over low heat, stirring, until bubbly around edges.


Immediately brush glaze over warm biscotti. Leave on pan until cooled and glaze is firm. Makes about 4 dozen biscotti.



The bright, lemony flavor of this cheesecake lightens its somewhat rich texture. For best results, bake the cheesecake the day before you intend to serve it.


Crumb Crust:

11/2 cups graham cracker or other cookie crumbs

3 tablespoons unsalted butter, melted



3 pounds cream cheese, at room temperature

3/4 cup sugar

6 large eggs, at room temperature

1/4 cup strained lemon juice

1 tablespoon vanilla

1 or 2 lemons, thinly sliced for garnish, optional

Mint sprig, for garnish, optional


To prepare crumb crust, combine cookie crumbs and butter, stirring together with fork. Gently press mixture into bottom of buttered 10-inch springform pan. Bake at 325 degrees 15 minutes on middle rack until slightly dry. Cool slightly.


Meanwhile, to prepare cheesecake, beat cream cheese and sugar with electric mixer on low speed until just combined. Scrape bowl and beaters and beat in eggs, 2 at a time, scraping bowl and beaters between each addition to avoid lumps. Beat in eggs only until absorbed. Stir in lemon juice and vanilla.


Wrap double thickness of aluminum foil around bottom of pan. Place pan in roasting pan. Pour in batter. Place pans in oven. Pour warm water to depth of 1 inch into lower pan. Bake at 325 degrees about 1 hour or until lightly golden and firm, except for area about 2 inches in diameter in very center.


Remove from oven. Loosen sides of cheesecake from pan with tip of small, sharp knife to prevent cracking. Leave cheesecake in the water-filled pan until cool enough to handle. Remove pan from water.


Peel away foil and cool to room temperature.


Refrigerate cheesecake, loosely covered with foil, at least 8 hours or overnight. Loosen sides of pan from cheesecake with small, sharp knife. Remove side of pan. Garnish cheesecake with lemon slices and mint sprig. Cut cheesecake with sharp, thin knife, dipped in warm water and wiped clean between each cut. Makes about 16 servings.



If you have no tiny tart pans for this recipe, bake the dough as 2-inch-round cookies and top each with a spoonful of the lemon curd immediately before serving. Lemon curd keeps in the refrigerator for weeks and also makes a wonderful spread for toast.



1/2 cup (1 stick) unsalted butter

1/4 cup sugar

1 teaspoon vanilla

1 egg yolk

11/4 cups cake flour


Lemon Curd:

4 large lemons

3/4 cup sugar

1/2 cup (1 stick) unsalted butter

8 egg yolks

Fresh raspberries, optional

Fresh mint leaves, optional


To prepare dough, beat butter and sugar on medium speed until very soft and light. Beat in vanilla and egg yolk and continue beating until smooth and shiny, about 3 minutes longer. Stop mixer. Sift cake flour and add to butter mixture. Pulse mixer on and off to incorporate flour. Scrape dough onto piece of plastic wrap. Wrap and chill until firm.


To prepare lemon curd, finely grate zest from lemons. Squeeze and strain juice. (There should be about 3/4 cup lemon juice. If not, squeeze an extra lemon.) Combine juice, zest, sugar and butter in nonreactive saucepan and bring to boil over low heat. Beat egg yolks in bowl until combined. Beat 1/4 cup of boiling liquid into yolks and bring remaining liquid to boil. Beat yolk mixture into boiling liquid and continue beating until thickened and mixture returns to gentle simmer, about 3 minutes. Pour lemon curd into clean bowl. Press plastic wrap against surface. Cover and refrigerate.


On floured surface, roll chilled cookie dough 1/8 inch thick. Cut dough into 2-inch rounds. Press them into buttered tart pans. Fill with dried beans. Bake at 350 degrees on middle rack about 20 minutes or until lightly golden. Cool. Remove beans. Remove tart shells from pans.


No more than 1 hour before serving, fill each tart with spoonful of curd. Garnish each with raspberry or mint leaf. Makes about 24 tarts.



There's something sweet in being sour



(Published: Wednesday, January 03, 2001)


Though we tend to think of lemons and other citrus as being available year-round, before the days of refrigeration they were mainly winter fruits.


Ripening around the first of the year in most citrus-growing areas, lemons, mainly in the form of lemonade, were used to "cleanse the blood" after a dull winter diet devoid of foods rich in vitamin C, which lemons contain abundantly.


Catching hold for their nutritive value, lemons have continued to be among the most popular fruits, used to enhance sweet and savory dishes as well as being the principal flavor in many popular desserts.


Most of the lemons grown in the United States are a variety called Eureka. But in California, be sure to look for Meyer lemons, a variety with a strong lemony perfume and very little acidity.


Store lemons at a cool room temperature or loosely covered in the refrigerator and plan on using them within a week of purchasing them, although they may last much longer, depending on their age when bought.


The flavor in lemons resides in both the juice and the skin, and many recipes call for using both.


Room-temperature or warm lemons are easier to juice. If you are not using the lemon peel, soak lemons in hot water for 5 minutes to soften the flesh slightly and make them yield more juice.


The lemon flavor in the skin resides in the zest, the outermost yellow portion of the skin. When grating the zest from a lemon, use a sharp grater and make sure to remove only the yellow portion -- the white pith beneath has a strong, bitter flavor.


Versatile lemons add variety to winter sweets, especially if you are already tired of an endless succession of desserts made with apples and pears.









3 large lemons

Sugar seltzer or mild mineral water

Mint leaves, for garnish, optional


Strip zest from lemons with vegetable peeler and place in small nonreactive saucepan. Add water to cover and place over low heat to warm mixture gently to about 130 degrees. Do not allow to become too hot. Remove from heat. Cool. Strain liquid into pitcher. Squeeze lemons and strain juice. Add to pitcher with about 1/4 cup sugar.


Taste. It should be strongly sweet-tart in flavor. Cover and chill.


To serve, add 1 quart seltzer water to pitcher and taste. Add more seltzer to taste. Serve in tall glasses garnished with sprigs of mint. Makes 4 servings.


6 ounces elbow macaroni -- uncooked

Vegetable cooking spray

1 teaspoon vegetable oil

1 cup chopped onion

1 cup chopped green bell pepper

1 cup shredded lowfat cheddar cheese

1 cup lowfat mayonnaise

1/4 teaspoon ground black pepper

10-3/4 ounces lowfat cream of celery soup, condensed -- undiluted

4 ounces sliced mushrooms from a jar -- drained

2 ounces pimientos -- diced and undrained

1 cup corn flakes -- crushed

Cook macaroni according to package directions, omitting salt and fat; drain. Place in a large bowl and set aside.

Coat a large nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add onion and green pepper; sauté until tender. Add sautéed vegetables, cheese, and next 5 ingredients to macaroni; stir well. Spoon mixture into a 2-quart casserole coated with cooking spray. Sprinkle crushed corn flakes over macaroni mixture. Bake, uncovered, at 350 degrees F. for 40 minutes or until thoroughly heated. 12 servings.








2 large tomatoes

Vegetable cooking spray

1/2 cup frozen egg substitute -- thawed

1/4 teaspoon ground cumin

2 tablespoons shredded lowfat Monterey Jack cheese

1-1/2 tablespoons tortilla chips -- unsalted, crushed

1 tablespoon minced fresh parsley

Cut tomatoes in half and scoop out pulp, leaving shells intact. Chop pulp and set aside. Invert tomato shells on paper towels to drain.

Place shells in a shallow baking dish coated with cooking spray, cut side up. Bake, uncovered, at 400 degrees F. for 5 minutes. Remove shells from oven and set aside.

Combine chopped pulp, egg substitute, and cumin in top of double boiler; bring water to a boil. Reduce heat to low; cook until egg substitute mixture is firm but still moist, stirring frequently. Spoon into shells. Top with cheese, crushed chips, and parsley. Bake, uncovered, at 400 degrees F. for 5 minutes or until cheese melts and tomato is thoroughly heated. Serve immediately. Yield: 2 servings.


2 egg whites

1 slice white bread -- cubed

1 pound lean ground pork

2 cups finely shredded cabbage

1/4 cup grated onion

1/2 teaspoon sugar

1/2 teaspoon ground black pepper

1/4 teaspoon ground coriander

1/8 teaspoon ground nutmeg

Vegetable cooking spray

8 ounces sliced fresh mushrooms

1 cup water

1 tablespoon Dijon mustard

1 teaspoon beef bouillon granules

2 tablespoons water

1 tablespoon cornstarch -- plus 1 teaspoon

Combine egg whites and bread cubes in a large bowl; let stand 5 minutes. Add pork and next 6 ingredients; stir well. Shape mixture into six patties.

Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add pork patties and cook 7 minutes on each side. Drain and pat dry with paper towels. Wipe drippings from skillet with paper towel.

Coat skillet with cooking spray and place over medium-high heat until hot. Add mushrooms and sauté until tender. Stir in 1 cup water, mustard, and bouillon granules, stirring well. Return pork patties to skillet. Cover, reduce heat, and simmer 10 minutes. Transfer patties to a large serving platter.

Combine 2 tablespoons water and cornstarch; stirring well. Add to mushroom mixture and cook just until thickened, stirring constantly. Spoon over patties and serve immediately. Yield: 6 servings.


1/2 cup frozen chopped spinach -- thawed and drained

1/3 cup soft whole-wheat bread crumbs

2 ounces sliced pimiento -- drained

2 tablespoons grated onion

1 tablespoon chopped pecans

1 teaspoon lemon juice

1/4 teaspoon dried marjoram

1/4 teaspoon salt

1/4 teaspoon ground black pepper

16 ounces flounder fillets -- 4 fillets, 4 oz each

1/4 cup dry white wine

1 teaspoon grated lemon peel

Combine first nine ingredients in a medium bowl; stir well. Spoon 3 tablespoons spinach mixture in center of each fillet; roll up, jellyroll fashion, beginning at narrow end. Secure with a wooden pick.

Place rolls, seam side down, in an 11- x 7- x 2-inch baking dish. Combine wine and lemon rind; pour over rolls. Cover with heavy-duty plastic wrap and vent. Microwave at HIGH 5 to 7 minutes or until fish flakes easily when tested with a fork. Let stand one minute. Remove and discard wooden picks. Slice rolls and transfer to serving plates. Yield: 4 servings.

(To bake, rather than microwave, use foil instead of plastic wrap. Bake at 375 degrees F. until fish flakes easily when tested with a fork.)


1 egg

1 cup quick oats

1/3 cup catsup

1/4 cup chopped onion

2 Tbsp. Worcestershire sauce

2 tsp. seasoned salt

1/2 tsp. pepper

2 lbs. ground beef

Beat egg slightly; stir in other ingredients, except beef. Mix well. Add ground beef and mix. Pat mixture into a 9x 5 x3 inch loaf pan. Bake in a 325 deg. oven about 1 hour.


1 cup clementine juice, from 6-8 clementines***; see Note

2 tablespoons Grand Marnier or a white grape dessert wine (muscat or reisling)

3-4 cloves

1 petal from a whole star anise

1/2 of one vanilla bean

1 package unflavored gelatin

5 cups clementine segments, from approximately 10-15 clementines

8 sprigs of mint


***Clementines are dark-orange fruits, similar to tangerines, often seedless.

Combine clementine juice, Grand Marnier or wine and spices in a small saucepan and simmer for 10-15 minutes. Split open vanilla bean and scrape insides into the pan. Cool juice to room temperature, and pour through a fine strainer to remove spices. Sprinkle juice with gelatin, let stand a few moments, and stir to dissolve gelatin in the juice.


Arrange clementine segments on the bottom of an 8-inch-by-4-inch loaf pan in an attractive arrangement (this will be the top of the dessert). Put remaining segments in the loaf pan. Pour in cooled juice mixture. Shake pan gently to ensure even distribution of the juice, pressing down slightly to even out the top.


Cover with plastic wrap and refrigerate at least six hours until set. To serve, dip terrine pan into warm water for 15 seconds to loosen sides of the terrine. Invert onto a serving plate and cut into 1-inch thick slices. Serve with mint sprigs.


Note: For easy juicing of clementines, place peeled whole clementines in a plastic bag. Make sure plastic bag is closed, then use a rolling pin to press clementines and release juices. Pour juices out of the bag and discard remaining membranes.


3 pounds waxy new potatoes

1/3 cup olive oil

1 tablespoon coriander seeds, coarsely crushed in a mortar or spice grinder


2/3 cup sweet red wine, such as Mavrodaphne or sweet Marsala

2/3 cup dry rosé or white wine

3 tablespoons chopped fresh cilantro or flat-leaf parsley

Freshly ground black pepper


Soak potatoes in cold water for 10 to 15 minutes. Scrub very well to clean and remove most of the skin. Dry with paper towels.


In a large, deep skillet with a lid, heat oil. Add only as many potatoes as will fit in a single layer without crowding, cover and cook over medium heat for 10 minutes. Turn potatoes, cover again and cook for six minutes more. With a slotted spoon, transfer potatoes to a plate and cook next batch. Set skillet aside.


One at a time, place each potato on a cutting board and press with side of a large knife or with a spatula just until potato cracks -- it should keep its shape. Return all potatoes to the skillet, set it over high heat and add coriander seeds and salt to taste. When potatoes begin to sizzle, add wine -- be careful, because it will bubble vigorously. Cover, reduce heat to medium and cook for two to three minutes more. Toss or stir well, reduce heat to low, cover and simmer for 10 to 12 minutes more, or until potatoes are cooked through. Add cilantro or parsley and pepper to taste and serve at once.



11/2 teaspoons salt

1 teaspoon freshly ground black pepper

1/8 teaspoon granulated garlic or juice of 1 clove

21/2 tablespoons lemon juice

21/2 tablespoons water

1/4 cup red wine vinegar

1/4 cup white wine vinegar

12/3 cups salad oil

1 tablespoon slightly beaten egg white


Mix salt, pepper and garlic or garlic juice. Stir in lemon juice, water and vinegars. Add salad oil and egg white and beat thoroughly (the egg white helps to keep the dressing from separating and does not affect the taste).


Store in covered jar in the refrigerator and use within 2 days. Beat or shake well before using.


4 extra large onions

9 Tbsp. butter

1/4 tsp. pepper

6 cups boiling water

6 beef bouillon cubes

French bread

Parmesan cheese

Swiss cheese

Cheddar cheese

Saute onions in butter in Dutch oven over low heat for 1 hour. Dissolve bouillon in 1 cup boiling water. Add 5 cups boiling water to onions. Add pepper and bouillon. Simmer for 1 hour. Ladle soup into ovenproof bowls or casserole dish. Place a slice of bread on top of each serving. Sprinkle with grated Parmesan, Cheddar, and Swiss cheeses. Heat in a 425 degree oven for 10 minutes. Place under broiler until cheese is bubbly.


about 2 qt left-over mashed potatoes

2 tbsp parsley flakes

1 tsp dried minced onion

1 egg

1/4 to 1/2 cup grated cheese.

1/4-1/2 cup flavored bread crumbs, plus more for dredging

salt & pepper to taste

oil for frying

Mix together everything except the oil, form into patties ,dredge in bread crumbs and fry until golden brown. If the mixture comes too mushy to handle, add some instant potato flakes.


1/3 cup olive oil

1 (3 1/2- to 4-pound rabbit, cut into 4 leg/thigh joints and the loin)

Salt and freshly ground black pepper

5-6 garlic cloves, coarsely chopped

1 cup dry white wine

1 tablespoon dried oregano, crumbled

1 cup crumbled feta cheese

About 1 cup chicken stock

3-4 tablespoons freshly squeezed lemon juice

1 tablespoon unsalted butter

2-3 tablespoons chopped fresh oregano (optional)


Preheat oven to 375 degrees. In a Dutch oven, heat oil and saute rabbit in batches over medium-high heat, turning occasionally, until golden brown on all sides. Lightly salt rabbit (remember that feta is usually quite salty), sprinkle with plenty of pepper and return rabbit to casserole. Add garlic and cook, stirring for two minutes; do not let garlic turn brown.


Pour in wine, sprinkle with dried oregano and stir in cheese. Add enough stock to come two-thirds of the way up side of the rabbit. Bring to a boil, cover and transfer casserole to oven. Bake, covered, for about one hour.


Turn rabbit pieces, add three tablespoons lemon juice and bake for 30 minutes more, or until meat is very tender. Transfer rabbit to a heated plate and cover with aluminum foil to keep warm. Reduce sauce on top of stove over high heat until thickened; taste and adjust seasonings, adding more lemon juice if necessary; the sauce should be quite lemony. Whisk in butter and pour sauce over rabbit. Sprinkle with chopped oregano, if desired, and serve at once.


For spicy herb rub for beef:

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1/4 teaspoon cayenne pepper

2 teaspoons salt

1/2 teaspoon freshly ground pepper

2 tablespoons olive oil

3 pounds boneless English-cut short ribs left whole or cut into 2-inch pieces

For sauce:

4 cups sliced onions

3/4 cup chopped celery

3 tablespoons chopped garlic

2 fennel bulbs, diced

1/2 cup red wine

4 cups diced fresh plum tomatoes OR canned Italian-style tomatoes

1 (14 1/2-ounce) can beef or chicken stock OR 1 3/4 cups homemade stock

1 cup chopped leafy fresh fennel tops OR 1 tablespoon crushed fennel seeds

Salt and freshly ground black pepper

1 1/2 pounds papperdelle or wide egg noodles

1 cup freshly grated Parmesan


For herb rub: Combine herb rub ingredients. Rub over ribs.


Preheat oven to 350 degrees. Heat oil in a large, deep, oven-proof skillet or Dutch oven over medium-high heat. Add ribs and brown them on all sides. Remove meat.


For sauce: Pour off all but 2 tablespoons of fat from pan. Add onions, celery, garlic and diced fennel. Cover and cook five minutes, until vegetables begin to soften, stirring occasionally. Add wine and stir, scraping up brown bits from bottom of pan. Bring to boil and add tomatoes, stock and fennel tops.


Add ribs to pan, cover, and bake 1 1/2-2 hours, until meat is quite tender. (Or cook on stove over low heat.) If sauce is too liquid, remove meat and keep warm. Skim fat from sauce and reduce by boiling for 10 to 15 minutes. Taste and season with salt and pepper.


Meanwhile, cook noodles just until done. Drain noodles and put on platter. Top with ragout and sprinkle with cheese.


Longing for short ribs




My mother was a very single-minded cook. When she mastered a recipe, she managed to use it over and over. Her pot roast, brisket and short ribs were all made with exactly the same recipe.


First, dump the meat into a big old roasting pan. Then pour on a bottle of Heinz chili sauce, a package of onion soup and a cup or two of liquid, usually water. Cover the pan and bake for three or more hours or until the meat scarcely held together.


And although somewhat monotonous and totally predictable, I actually loved the result.


In particular, I loved it when the choice of meat was short ribs. Her short ribs were rich and silky (probably because short ribs are fairly well-streaked with fat), and they were the only short ribs I knew. It wasn't until I left home that I learned there were many wonderful ways to cook short ribs.


Because short ribs can be tough and somewhat fatty, they used to be a bargain cut. No more. Restaurant chefs began offering them slowly cooked, bathed in various flavorful liquids, and people ordered them again and again. I guess I'm not alone with my fond memories of my mother's humble ribs. And short ribs do have a great beef flavor and succulent tenderness when cooked properly.


This newfound popularity, combined with the fact that a lot of U.S. short ribs are shipped to Korea, has managed to keep the price up. And although more expensive than they used to be, short ribs still are quite affordable and well worth the price.


Short ribs are cut from the 12 ribs that extend from a steer's back to its belly. They may come from the shoulder area, the prime-rib area or the area that produces the brisket, but butchers do not distinguish what section they are cut from.


When the short ribs are produced by cutting between the ribs and are cut into rectangular chunks, each with a single piece of rib bone, they are called English-style short ribs (Sometimes the bone is removed and the chunky pieces are sold as boneless short ribs).


When the short ribs are produced by cutting across several ribs so that each piece of meat may contain several rib bones, they are called Flanken-style short ribs. In some Asian markets, these cross-rib slices can be quite thin (about 1/4 inch) and are marked as Korean-style short ribs.


These can be marinated and grilled instead of cooked by the more traditional method of long, slow moist heat cooking. Because the meat is thin and cut across the grain, it is tender enough to eat even when grilled.


Marinated beef short ribs called bul-goki are a national dish of Korea, and no Korean restaurant would leave them off the menu. Some Korean cooks prefer to use the English-style short ribs that are turned into a thin strip of meat by cutting the ribs parallel to the bone and with an accordion cut.


Short ribs will always have a certain amount of fat streaked through the lean, but this can vary. Choose ribs that are more meaty and lean, and be sure to trim off all external fat before cooking.


I enjoy the beefy flavor of short ribs so much that I often will buy boneless ribs and cut them into cubes to use as stew meat instead of boneless beef chuck. One of my favorite short rib dishes adapts this approach, cooking whole or cut up short ribs in a rich broth of tomato, wine and fresh fennel. This Italian inspired ragu is then eaten over wide egg noodles called pappardelle. And as with all great braised meat dishes, it is best to make the dish a day or two ahead so the flavors can mingle and mellow together in the refrigerator.


Beer-loving countries such as England and Belgium have learned the joy of using beer in their cooking. A world-class dish applying this sudsy approach is beef carbinade from Belgium. I have adapted this method to braise short ribs, with very appetizing results. Make sure to serve the short ribs with lots of mashed potatoes, or, if you don't mind crossing cultures a bit, serve them on a bed of creamy polenta or grits.



1 1/2 cups warm water

1/4 cup sugar

1 cup shredded wheat (or three large shredded wheat biscuits)

1 package yeast

2 teaspoons salt

2 egg yolks

1/3 cup oil

1 cup powdered milk

4 cups all-purpose flour


Pour warm water into a large bowl. Add sugar and shredded wheat. Sprinkle yeast over this mixture and let stand 10 minutes. Add remaining ingredients, except flour. Mix with a fork. Gradually blend in flour. The dough will appear dry and lumpy. Cover and set in a warm place 30 minutes. Blend again with fork or hands. Cover; let double in bulk. Turn out onto a floured surface. Knead. Shape into two loaves and place in greased 8-inch by 4-inch pans. When the dough rises level with the pan's rim, place in a cold oven. Set temperature for 350 degrees and place a shallow pan of hot water in the bottom of the oven. Bake for 40 to 45 minutes. Turn out on rack and let cool before slicing.


Crust: (do this first)

1 1/2 cups graham cracker crumbs

1/4 cup sugar

1 teaspoon cinnamon

1/4 cup melted butter

Melt butter slowly in a pot on the stove. Remove from heat. Mix dry ingredients and stir them into the melted butter. Mix thoroughly. Press evenly into a pie shell and chill. (Using the back of a soup spoon helps the spreading process a bit.)


12 oz. soft cream cheese

2/3 c. sugar

Mix well. An electric mixer is best for this.

Add to cream cheese/sugar mixture and mix thoroughly:

2 eggs

grated rind of 1 lemon

1 tablespoon lemon juice

1 teaspoon vanilla (or to taste)

Pour into chilled crust and bake at 350 until sheen is gone and it jiggles evenly. This is approximately 35 minutes.

Remove from oven and cool 5 minutes. Then spread topping gently over the

top and bake 5 minutes longer.


1 cup sour cream

2 tablespoons sugar

1 or 2 tablespoons lemon juice

1 teaspoon vanilla




6 ounces Spaghetti

1 medium Onion -- chopped

1 medium Green Bell Pepper -- chopped

8 ounces Tomato Sauce

2 cups Corn -- canned or frozen

Tabasco Sauce -- to taste

1 teaspoon Marjoram

Salt and Pepper -- to taste

Preheat oven to 400 degrees F. In a large saucepan, cook spaghetti noodles in boiling water until just done. (You can tell when noodles are done when you can toss one at the side of a glass drinking glass and it sticks.) Saute onion & pepper in a small amount of olive oil. Add tomato sauce, corn, Tabasco (to taste), marjoram, and salt & pepper. Put cooked spaghetti in a large greased casserole dish and top with sauce. Bake for 25-30 minutes.


3 lbs yellow squash (sliced)

2 med onions (chopped)

1/2 tsp salt

2 cans Cream of Chicken Soup

1-1/2 pints Sour Cream

1 pkg of stuffing (I use Stove Top Chicken Flavored)

1 stick of butter

Boil the squash and onions together with salt until tender in water to cover.

(Approx 10 minutes) While vegetables are boiling, mix together the soup and sour cream. Drain the vegetables and gently fold them into the mixture. Spread it into a 9x13 pan. Melt the stick of butter in a medium bowl and blend it with the stuffing. Top the squash mixture with the stuffing and bake at 375ºF for 45 minutes or until top is golden.


6 Tbs sugar free Nestles Quick

1 tsp vanilla extract

1/2 cup margarine (or I can't believe it's not butter or Mooove over butter)*

1/2 cup skim milk

1 cup coconut

3 cups quick cooking oats

Mix first 4 ingredients until smooth (with mixer or food processor). Mix in coconut and oats until well combined.

Place wax paper on a cookie sheet. By teaspoonfuls or tablespoonfuls, roll into balls and place on cookie sheet. Refrigerate 1 hour. Store in refrigerator. Quantity varies depending on size of cookies.

* some margarines can be cooked with and some can't so use what is available in your area that can be used for cooking. If you are preparing these for a diabetic with renal problems, "Mooove Over Butter" is the best choice. "I Can't Believe It's Not Butter" is next in line.


1 pound fresh tuna cut in 4 steaks

salt and pepper

2 tablespoons olive oil

1 cup chopped onion

2 cloves garlic minced

2 green peppers, cut into very thin strips, lengthwise

2 jalapeno peppers, cut into very thin strips, lengthwise

1 pound tomatoes, chopped

Preheat broiler and coat with spray, sprinkle tuna with salt and pepper, broil fish about 5 minutes on each side, meanwhile, heat oil in skillet, add onion, garlic, jalapenos, bell peppers, salt and pepper, cook stirring 5 minutes, add tomatoes and cook another 5 minutes. Serve tuna with the sauce spooned over the top. Makes 4 servings.


24 Quahogs*** (3 cups chopped meat-and liquor)(or any clams you can get!)

3 c Dry white wine

2 c (Approx) fish stock, clam-broth or water

6 Leeks, trimmed and washed

2 Onions

4 Stalks celery

3 oz Salt pork

6 Strips bacon

1/3 c Flour

3 lg Potatoes, peeled and diced

Bouquet garni of bay leaf, thyme and parsley

Salt, pepper and cayenne pepper

2 c Peanut oil for frying the leeks

1 c Heavy cream

4 tb Finely chopped chives or parsley

3 tb Butter

Scrub the quahogs and place them in a large, covered pot with the wine. Steam them for 10 to 15 minutes or until the shells just open. Shuck the quahogs and grind with a meat grinder or food processor. Strain the cooking liquid through damp cheesecloth - you should have 2 quarts. If you don't, add fish stock, clam broth or water to make up the difference. Reserve the ground clams and the liquid separately.

Finely chop three of the leeks. Cut the remaining three leeks into fine julienne and reserve them for the garnish. Finely chop the onion and celery. Finely dice the salt pork and bacon. Fry the salt pork and bacon in a large pot over medium heat to render the fat. Remove the cracklings with a slotted spoon. Discard all but 6 tablespoons of the fat.

Add the chopped leeks, onion and celery to the pot and gently cook for 3 to 4 minutes, or until soft. Stir in the flour and cook over low heat for 3 to 4 minutes. Whisk in the reserved liquid and bouquet garni and gradually bring to a boil. Add the potatoes and simmer for 8 to 10 minutes, or until tender. Stir in the cream, ground quahogs, cracklings, and salt, pepper and cayenne to taste.

Just before serving, heat the oil to 375F. Fry the julienned leeks for 1 minute until crisp. Drain on paper towels and sprinkle with salt. To serve, ladle the chowder into bowls.

Place a pat of butter in each bowl and garnish with the fried leeks. Makes 12 servings.

***Quahogs are round, hard-shelled clams usually found on the Atlantic coast.

Any clams will do for this recipe.



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