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

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Recipes from Spike & Jamie

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Contents Disk 83

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).

ASIAN VEGETABLE MEDLEY

BACON AND EGG CASSEROLE

BALSAMIC PEAR SALMON SAUTE

BAMBOOS MADRAS CHICKEN

BELGIAN BEER STEW

BLUEBERRY FRENCH TOAST

BRAISED LAMB SHANKS WITH GREEN OLIVE

CARROT SOUP

CHICKEN WITH CORN AND PEAS

CHOPPED SPINACH SALAD

CINNAMON ROLLS II

COCA COLA CAKE

CORNMEAL PEAR QUICK BREAD

CRANBERRY CREAMSICLE

DEEP DISH PEAR COBBLER

DINER MEATLOAF

FAMILY MEATLOAF

FONDUE INFORMATION

GINGERED BEEF STEW

GREAT NORTHERN CASSOULET

GRILLED SALMON FILLETS

HOMEMADE ALBONDIGAS SOUP

HOMEMADE DINNER HELPER

JAPANESE STYLE CURRY

KENTUCKY ICEBOX EGGNOG CAKE

LENTIL LOAF

LINDAS MEATLOAF

LITTLE PEAR SOUFFLES

MEATLOAF INFORMATION II

MEATLOAF MADE BY BEGINNERS

MEATLOAF WITH SUN DRIED TOMATOES

MEXICAN MEATBALL SOUP INFORMATION

MOMS MEATLOAF

MUSHROOM AND TUNA BAKE

OLD FASHIONED MEATLOAF

OVEN BAKED CARROT FRIES

OVEN CARE INFORMATION

OYSTER BEEF WITH BROCCOLI

PAD THAI NOODLES

PASTITSIO

PEARS BAKED IN RED WINE

PIZZA DOUGH

PORK FILETTINO

PRESERVED LEMONS

RAMEN SALAD

RASPBERRY BAVARIAN CAKE

ROASTED PARSNIPS

ROOT VEGETABLE SOUP

ROOT VEGETABLES INFORMATION

SALMON IN A SALT CRUST

SHANGHAI NOODLES

SICILIAN MEATLOAF

SLOW COOKER MEATLOAF

SMOKED SALMON PIZZA

SOUR CREAM LEMON PIE CLONE

SOURDOUGH EGGPLANT AND MOZZARELLA SA

SPAGO HOUSE DRESSING

SPINACH SALAD

SWISS STEAK

TAGINE OF FISH

WINTER VEGETABLE HASH

 

 

 

ASIAN VEGETABLE MEDLEY

Makes 4 servings

1 cup raw long-grain white rice

Stir-Fry Sauce (recipe follows)

2 teaspoons vegetable oil

3 medium carrots (about 1 cup chopped)

1 large onion (about 1 cup chopped)

4 cups broccoli florets

1 8-ounce package sliced fresh mushrooms

1 8-ounce can sliced water chestnuts

 

Bring 2 cups unsalted water to a boil in a 2-quart saucepan. Add the rice, cover, reduce the heat to low, and simmer for 17 minutes.

 

Make the Stir-Fry Sauce (see below)

 

Heat the oil in an extra-deep 12-inch nonstick skillet at medium-high. Peel the carrots, cut off the ends, and cut on the diagonal into quill-shaped slices. Add the carrots to the skillet. Stir from time to time. Peel the onions, cut them in half, and then cut the onion halves into crescent-shaped slices about1/4inch wide. Add the onions to the skillet and stir from time to time. Cut the broccoli florets into bite-size pieces, if necessary. Add the broccoli and the already sliced mushrooms to the skillet, and continue to cook, stirring from time to time.

 

Drain the water chestnuts and set aside.

 

Raise the heat to high and stir-fry until the broccoli and carrots are crisp-tender, about 4 to 5 minutes.

 

Add the water chestnuts and Stir-Fry Sauce. Stir to mix and coat the vegetables with sauce. Remove the skillet from the heat. Serve at once over hot rice.

 

Stir-Fry Sauce

 

3 tablespoons soy sauce

2 tablespoons oyster sauce

1 tablespoon bottled minced garlic

1 tablespoon rice vinegar (or rice wine or white vinegar)

1 tablespoon ketchup

2 teaspoons bottled chopped ginger

1 teaspoon dark sesame oil

 

Whisk the soy sauce, oyster sauce, garlic, vinegar, ketchup, ginger and oil in a 1-quart bowl. Makes1/2cup

 

BACON AND EGG CASSEROLE

1/4 c Margarine, melted

2 c Unseasoned croutons

2 c Onion/garlic croutons

2 c Cheddar cheese, grated

2 c Milk

6 Eggs

1 tb Prepared mustard

10 Slices bacon

Cook bacon crisply and crumble Coat a 9x12x2 casserole dish with vegetable spray. Place croutons in casserole and pour margarine over them. Sprinkle grated cheese over all. Mix milk, eggs and mustard and pour over cheese. Sprinkle bacon crumbs over all. Bake at 325 degrees F for 45 minutes. Allow casserole to stand for 15 minutes.

BALSAMIC PEAR SALMON SAUTE

Serves 2

2 salmon steaks, about 4 ounces each

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 teaspoon unsalted butter

4 shallots, thinly sliced

1 garlic clove, thinly sliced

2 large ripe Bartlett or Bosc pears, cored, peeled and halved

1/4 cup pear eau de vie

1/4 cup balsamic vinegar

Fresh flat-leaf parsley sprigs for garnish

 

Pat steaks dry with paper towel, then season with salt and pepper. Set aside. Preheat a large non-stick skillet over medium-high heat. Coat skillet with butter and heat until butter foams. Add steaks. Arrange shallots, garlic and pear halves, cut side down, around steaks. Cook for about 5 minutes, or until steaks are brown on one side, then turn. Sprinkle fennel seed over all.

 

Mix eau-de-vie and vinegar in a cup, then pour it over steaks. Cook for about 3 to 5 minutes longer, or until steaks are done, the pears are tender, and liquid has reduced to a thick syrup.

 

Serve each salmon steak with 2 pear halves and a topping of balsamic syrup. Garnish with a generous amount of parsley.

 

 

 

BAMBOOS MADRAS CHICKEN

 

3 whole chicken breasts, sliced

1/2 cup frozen peas and carrot mix

1/8 cup seedless raisins

1/2 cup canned pineapple tidbits

1/2 cup canned chicken broth

2 tablespoons curry powder, or more to taste

2/3 cup coconut milk

1/4 cup heavy cream

1/8 cup cider vinegar

1/4 teaspoon salt

3 tablespoons brown sugar

2 tablespoons cornstarch, mixed with 2 tablespoons water

Cilantro and mint, optional

2 cups cabbage, sliced and blanched

6 cups cooked rice

2 tablespoons roasted almonds, sliced

2 tablespoons flaked coconut

 

In a heavy saucepan or wok, saute sliced chicken until it is browned. Add frozen peas and carrots, raisins, pineapple, chicken broth, curry powder, coconut milk, cream, vinegar, salt and brown sugar. Cover and simmer until chicken is just cooked, about 3 minutes. Add cornstarch solution and stir until curry sauce is thickened.

 

Serve hot curry chicken on a bed of cabbage over freshly cooked hot rice. Garnish with almonds and coconut.

BELGIAN BEER STEW

3 Lb Chuck Roast

1 Smoked Ham Hock -- (optional)

1/2 Cup Oil

2 1/2 Tsp Salt

1 Lg Onion -- thinly sliced

3 Tbsp Flour

Beer

1 Cup Beef Broth

1/2 Tsp Black Pepper

2 Tsp Sugar

2 Tbsp Parsley Flakes

1 Pinch Marjoram

1 Pinch Thyme

1 Clove Garlic -- chopped fine

4 Carrots -- cut into 1" pieces

3/4 Cup Walnuts -- (optional)

2 Tbsp Red Wine Vinegar -- or red wine

2 Tbsp Scotch Whiskey

Cut beef into 1 x 2 inch strips. Remove ham from bone and cut into cubes. Brown beef and ham in oil in large skillet. Lift meat out, sprinkle with 1 tsp salt and set aside. Brown

onions in same oil. Lift and set aside. Drain and save all but 3 Tbsp oil. Sift flour into oil to make light brown roux. Gradually add 1 1/2 cup beef, stirring until mixture boils.

Add broth, rest of salt, pepper, sugar, herbs and garlic. Alternate layers of meat, onions and carrots in large casserole. Add sauce and enough beer to cover meat. cover and

cook in 300 F oven for 2 1/2 hours Check occasionally and add beer if needed. Shortly before stew is ready, saute walnuts in reserved oil. It takes only a couple of minutes to get them crisp. do NOT scorch. Add them to stew. Just before serving, add vinegar and scotch.

BLUEBERRY FRENCH TOAST

12 slices day-old bread -- crusts removed

2 packages cream cheese

1 cup blueberries

12 each eggs

2 cups milk

1/3 cup maple syrup

1 cup sugar

2 tablespoons cornstarch

1 cup water

1 cup blueberries

1 tablespoon butter or margarine

Cut bread into 1" cubes; place half in a greased 13x9" baking dish. Cut cream cheese into 1" cubes; place over bread. Top with blueberries and remaining bread.

In a large bowl, beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and chill 8 hours or overnight.

Remove from refrigerator 30 minutes before baking. Cover and bake at 350F for 30 minutes. Uncover, bake 25-30 minutes more or until golden brown and center is set.

 

In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve over French toast.

BRAISED LAMB SHANKS WITH GREEN OLIVES

Makes 4 servings

4 lamb shanks (about 4 pounds)

Salt

2 tablespoons olive oil

2 carrots, chopped

1 rib celery, chopped

1 onion, chopped

1 green bell pepper, chopped

2 cloves garlic, chopped

1/4 cup tomato paste

2 cups red wine

1 cup unpitted green olives

Freshly ground pepper

1 tablespoon chopped fresh rosemary

2 teaspoons grated lemon peel (yellow part only)

2 tablespoons minced fresh parsley

 

Pat lamb shanks dry with paper towel and salt liberally on all sides. Heat oil over medium heat in large cast-iron Dutch oven. When hot enough that meat instantly sizzles when added to pan, brown shanks on all sides. You might need to do this in two stages, depending on size of pan. As shanks are browned, remove to plate and keep warm. Do not brown shanks too quickly or they will be dry. It should take about 15 minutes.

 

When shanks are browned and have been removed to a plate, preheat oven to 350 degrees. Drain all but film of fat from pan. Add carrots, celery, onion and bell pepper. Cook, stirring, until vegetables begin to soften, about 10 minutes.

 

Add garlic and cook, stirring, until garlic becomes very fragrant, about 5 minutes. Add tomato paste and cook, stirring, until you see dark streaks across bottom of pan where paste is browning, about 5 minutes. Add wine and stir to combine well.

 

Place shanks on top of vegetables. Cover with sheet of aluminum foil to fit snugly against sides of pan. Cover tightly with lid and bake 45 minutes.

 

Remove lid and foil and add olives and a good grinding of black pepper. Stir to mix well. Turn shanks and check level of liquid. Wine should just cover vegetables and bottom of shanks. Add more wine or water if necessary. Return to oven and bake until lamb is tender enough to fall off bone, another 45 to 60 minutes.

 

Remove from oven, turn lamb again and add rosemary. Cover and set aside 5 to 10 minutes. Season to taste with salt. Chop together lemon peel and parsley. Serve shanks with some sauce and with lemon-parsley combination sprinkled over top.

 

 

 

 

Carrot Soup

Makes 6 servings

 

3 small onions, chopped

3 tablespoons butter or olive oil

41/2 cups thinly sliced carrots

3 ribs celery, sliced

1/4 cup uncooked rice

3/4 cup white wine

6 cups chicken broth

1/2 cup low-fat milk (optional)

Salt and pepper to taste

 

In a saucepan over moderately low heat, saute the onion in the butter, stirring until soft. Add the carrot, celery and rice and cook for 1 more minute, stirring. Add the wine and cook for 1 minute. Add the broth and bring to a boil; reduce heat and simmer 15 to 20 minutes, or until rice is tender.

 

In a blender or food processor, puree the mixture in batches; return to saucepan. Stir in the milk or additional broth if soup is too thick. Add salt and pepper to taste, heat through

CHICKEN WITH CORN AND PEAS

 

2 to 3 ears fresh sweet corn

31/2 pounds fresh peas in the shell (should yield 1/4 cup)

2 teaspoons oyster sauce

1 teaspoon light soy sauce

1 teaspoon sugar

11/4 teaspoons kosher salt

3/4 cup chicken stock

6 ounces boneless chicken breast, cut into 1/2-inch cubes

31/2 teaspoons cornstarch

11/2 teaspoons sesame oil

2 cups peanut or vegetable oil

3 to 4 fresh shiitake or oyster mushrooms (or other fresh mushrooms), sliced

1 fresh red chili pepper, seeded and sliced

2 teaspoons chopped garlic

2 tablespoons Shaoxing rice wine or dry sherry

1/2 teaspoon freshly ground black pepper

 

Husk and, with a knife, cut the corn kernels off the cob into a mixing bowl.

 

Shell the peas into the bowl, and set aside.

 

Mix the oyster sauce, soy sauce, sugar, 1 teaspoon of the salt and the chicken stock; set aside.

 

Mix the chicken breast with 2 teaspoons of the cornstarch, the remaining 1/4 teaspoon salt and 1 teaspoon of the sesame oil; set aside. Mix the remaining 11/2 teaspoons of cornstarch with 2 tablespoons water and set aside. Heat 2 cups peanut oil in a wok or skillet until hot but not smoking. Add the chicken and stir, separating the pieces, just until the chicken changes color. Remove from the oil with a slotted spoon to drain.

 

Remove all the oil from the wok or skillet and reserve; wipe the pan and reheat over high heat. When hot, add 4 tablespoons of the reserved oil. Turn the heat to medium and add the mushrooms and chili pepper. Cook, stirring, for 1 to 2 minutes, until the mushrooms are softened. Add the garlic and stir briefly; add the corn and peas, and cook, stirring, over high heat for 30 seconds to 1 minute. Add the chicken stock mixture, bring to a boil, turn the heat to medium and simmer until the corn and peas are cooked, about 2 minutes; re-add the chicken.

 

Turn the heat to high. Restir the cornstarch-water mixture and add. Stir over high heat until the sauce thickens and clears. Splash in the wine and continue to stir briefly. Spoon into a serving bowl or platter and serve sprinkled with sesame oil and the black pepper, accompanied by white rice.

CHOPPED SPINACH SALAD

WITH PRESERVED LEMONS

(bokkola b'zitoun)

Serves 4

2 bunches (about 1 1/2 pounds) fresh spinach, stemmed and washed

2 tablespoons olive oil

1 tablespoon sweet Hungarian paprika

1 tablespoon ground cumin

1 teaspoon pepper

6 tablespoons minced fresh cilantro

3 garlic cloves, minced

15 green olives, pitted

2 teaspoons finely diced preserved lemon rind

1 small lemon, cut into thin slices

 

In a large pot of boiling water, blanch spinach until it wilts, 2 to 3 minutes. Drain in a colander. When it is cool enough to handle, press spinach with back of a large spoon to remove excess water. On a cutting board, chop spinach finely and set aside.

 

In a large skillet over medium heat, combine olive oil, paprika, cumin and black pepper. Cook, stirring constantly, 1 to 2 minutes. Add chopped spinach, cilantro and garlic and cook, stirring constantly, until most of the liquid evaporates, 8 to 10 minutes.

 

Reserve 6 olives. Finely chop the remaining olives. Combine chopped olives and diced preserved lemon with spinach. Cook until heated through, 2 to 3 minutes. Set aside to cool.

 

To serve, mound spinach in center of a serving plate. Dot salad with reserved olives. Cut lemon slices in half and place them around the plate to create a scalloped border. Serve at room temperature.

 

CINNAMON ROLLS

From Bill Humbert

 

2 cups milk

2 cups water

3/4 cup plus 1 tablespoon granulated sugar (divided)

1 tablespoon salt

3/4 cup vegetable oil

2 packages dry yeast (41/2 teaspoons)

1/2 cup warm water

11 cups all-purpose flour

Melted butter

Granulated sugar

Ground cinnamon

Heat milk to just below the boiling point; add water,3/4cup sugar, salt and oil. Let cool to lukewarm.

 

While this is cooling, add yeast to warm water and the remaining 1 tablespoon sugar.

 

In a large mixing bowl, combine cooled milk mixture with yeast mixture. Gradually stir in 11 cups flour to make a soft dough. Turn out onto floured surface and knead until dough is smooth and elastic, about 10 minutes.

 

Cover with a clean towel and allow to rise in a warm, draft-free spot until doubled in bulk.

 

Punch dough down and, on a lightly floured surface, roll into a rectangle about 14-by-16-inches wide and 1/2-inch thick. Brush dough with melted butter and sprinkle generously with a mixture of sugar and cinnamon. Roll up like a jellyroll, starting with a long edge and cut into 30 slices.

 

Place rolls cut-side down in greased baking pans. Cover with damp towel and let rise again in a warm place until double in bulk, about 30 minutes.

 

Preheat oven to 375 degrees. Bake rolls about 30 minutes or until golden.

 

COCA COLA CAKE:

 

2 cups all-purpose flour

1 cup granulated sugar

2 sticks butter or margarine (1 cup; see note)

3 tablespoons unsweetened cocoa

1 cup Coca-Cola

1/2 cup buttermilk

2 eggs, beaten

1 teaspoon baking soda

1 teaspoon vanilla

11/2 cups miniature marshmallows

Icing:

1 stick butter or margarine, melted (1/2 cup)

3 tablespoons unsweetened cocoa

6 or 7 tablespoons Coca-Cola

1 pound powdered sugar (about 41/2 cups sifted)

1 cup toasted chopped pecans (optional; see note)

 

To make the cake: Preheat the oven to 350 degrees. Butter and flour a 12-by-14-by-2-inch sheet pan.

 

Sift the flour and sugar into a large mixing bowl.

 

In a saucepan, heat the butter, cocoa and Coca-Cola until the mixture boils. Pour this over the flour and sugar mixture, then mix thoroughly. Add the buttermilk, eggs, baking soda, vanilla and marshmallows; mix well. The batter will be thin and the marshmallows will come to the top.

 

Pour into prepared pan. Bake 30 to 35 minutes.

 

To make the icing: In a medium bowl, pour melted butter, cocoa and Coca-Cola over powdered sugar and mix well. Add pecans. Pour over the cake while the cake is still warm.

 

Note: Use real butter or stick margarine that's at least 80 percent fat. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

 

Note: To toast nuts, spread on baking sheet and bake in 375-degree oven for 5 to 8 minutes or until brown.

 

 

 

 

CORNMEAL PEAR QUICK BREAD

Makes 1 loaf

1 1/3 cups all-purpose flour

2/3 cup yellow cornmeal

1/2 cup dark brown sugar

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt

3/4 cup buttermilk

2 large eggs

3 tablespoons butter, melted

2 ripe Bosc pears, peeled and diced small (about 1 1/2 cups)

1/3 cup golden raisins

Cooking spray

 

Pre-heat oven to 375 degrees. Spray a 9-by-4 1/2-by-2 3/4-inch loaf pan with cooking spray and set aside. In a medium mixing bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, cinnamon and salt. In a second medium bowl, whisk together buttermilk, eggs and melted butter. Stir buttermilk mixture into the dry ingredients. Stir pears and raisins into batter until just combined.

 

Fill prepared pan with batter. Place in oven and bake until a wooden skewer inserted into center of the loaf comes out clean, about 45 to 50 minutes. Remove pan from oven and let cool for 10 minutes on a wire rack. Then remove loaf from pan and let it cool on rack.

CRANBERRY CREAMSICLE

 

1 tablespoon Frangelico (hazelnut) liqueur

1 tablespoon Baileys Irish Cream liqueur

1 tablespoon white creme de cacao liqueur

1 tablespoon chopped pecans plus additional for garnish

1/4 cup whole berry cranberry sauce

2 scoops (1/2 cup each) vanilla ice cream

1/2 cup crushed ice

Whipped cream for garnish

 

Combine the Frangelico, Bailey's, creme de cacao, pecans, cranberry sauce, ice cream and ice in the bowl of a blender. Blend until smooth. Pour into a tall glass and garnish with whipped cream and additional chopped pecans.

 

Nonalcoholic version: Omit the Frangelico, Bailey's Irish Cream, cream de cacao and ice. Increase the ice cream to 3 scoops and add 1 tablespoon half-and-half. Blend until smooth and garnish with whipped cream and chopped pecans.

DEEP DISH PEAR COBBLER

Serves 6

For butter-crust pie dough:

2 1/2 cups all-purpose flour

2 teaspoons sugar

1 teaspoon salt

11 tablespoons cold unsalted butter, cut into small pieces

2 1/2 tablespoons cold solid vegetable shortening

5 tablespoons ice cold water, plus more as needed

For pear filling:

6 cups peeled and cored Bartlett pears, cut into large chunks

Juice of 1 lemon

2/3 cup plus 2 tablespoons sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 tablespoon all-purpose flour

3 tablespoons butter, chilled but not hard

 

For pie dough: Combine flour, sugar, salt, butter and shortening in a food processor or in a medium mixing bowl. Pulse machine on and off (or cut with pastry cutter or two forks) until mixture is crumbly.

 

Add water and pulse (or toss with a fork) until mixture begins to clump together. Gather into a ball, sprinkling with a few more drops of water, if needed. Flatten into a thick disk, wrap in plastic, then chill at least 30 minutes before rolling out. Dough may also be ahead of time. Wrap in plastic wrap and refrigerate up to three days in advance, or freeze.

 

For filling: Preheat oven to 350 degrees. In a large mixing bowl, combine pears with lemon juice, sugar, cinnamon, salt and flour. Set aside. Remove half of the pie dough from refrigerator and roll out 1/8-inch thick on a lightly floured surface. Using your fingers, tear off some pieces of dough and lay them on the bottom of a 3-quart casserole dish or souffle dish. Spoon in half of pear mixture. Lightly cover with more pieces of pie dough. Roll out remaining pie dough. Spoon remaining pear mixture into the dish. Top with more pieces of pie dough. There will be some dough left over. Cut butter into small pieces and dot over the top of the cobbler. Sprinkle with remaining sugar.

 

Place in oven and bake until pears are tender when pierced with a toothpick or skewer, about one hour. If crust starts browning too fast, cover dish loosely with aluminum foil. Serve hot or warm.

 

 

 

DINER MEATLOAF

Makes 8 servings

 

I rarely make the same meatloaf twice, mostly using what I have on hand. I do, however, use the same techniques -- that is, I form the meat into a free-form loaf instead of dropping it into a loaf pan where it fries in its own juices.

 

For the best flavor, I use ground chuck. I mix the ingredients together the night before, or the morning of the day I bake the meatloaf, so the herbs, garlic, etc., have a chance to meld nicely and flavor the meat.

 

And for the crowning touch, I add a tomato topping during the last 15 minutes of baking, to give it that old-fashioned diner flavor I love.

 

Following is a typical recipe for my meatloaf.

 

-- Chris Christensen

 

11/2 pounds ground chuck (see note)

1/2 pound ground pork

3/4 cup 1 percent milk

1 small to medium yellow onion, minced (about 1 cup)

1/2 cup bread crumbs

2 garlic cloves, minced

1 egg, lightly beaten

1 tablespoon light olive oil

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon dried leaf oregano

1 cup ketchup

1 tablespoon firmly packed brown sugar

1 tablespoon Worcestershire sauce

 

Preheat oven to 375 degrees.

 

In a large bowl, combine beef, pork, milk, onion, bread crumbs, garlic, egg, olive oil, salt, pepper and oregano. Mix well to evenly combine ingredients. Transfer meat to a shallow baking pan and shape into a loaf about 5 inches wide. Bake for about 1 hour and 15 minutes.

 

While meatloaf is baking, combine ketchup, brown sugar and Worcestershire sauce in a small saucepan. Bring to a boil, stirring occasionally. Pour or spoon mixture over meatloaf. Bake about 15 minutes longer until the temperature reaches 160 degrees in the center.

 

Let meatloaf rest 5 to 10 minutes in baking pan, then remove to serving platter. Skim fat from drippings and serve them over mashed potatoes, alongside thick slabs of the meatloaf.

FAMILY MEATLOAF

Makes 6 servings

 

I think one of the best meals to serve during cold winter months is meatloaf, baked potatoes and a big green salad. This is comfort food to the max. So simple, so yummy -- it doesn't even matter that it's cheap to boot.

 

My favorite meatloaf recipe is one that I started making years ago. I found it in a book my mother gave me shortly after I got married, "Sunset Cook Book of Favorite Recipes." The addition of the ketchup/mustard/brown sugar glaze is what makes it so good.

 

-- Marjorie Helton

 

11/2 pounds lean ground beef

2/3 cup quick-cooking oatmeal (uncooked) or 1 cup fine dry bread crumbs

1 cup 1 percent milk

1 teaspoon salt

1/8 teaspoon pepper

1/4 teaspoon poultry seasoning

2 eggs

1 teaspoon Worcestershire sauce

1 cup chopped onion

1/4 cup ketchup

11/2 to 2 tablespoons firmly packed brown sugar

1 teaspoon prepared mustard

1/4 teaspoon nutmeg (or less)

 

Preheat oven to 350 degrees.

 

In a large mixing bowl, combine the ground beef, oatmeal or crumbs, milk, salt, pepper, poultry seasoning, eggs, Worcestershire sauce and chopped onion. Put in a 41/2-by-81/2-inch loaf pan.

 

Combine the ketchup, brown sugar, mustard and nutmeg. Spread over the meat loaf. Bake about 1 hour and 15 minutes. Meat thermometer should read 160 degrees in the center of loaf.

 

 

 

 

 

FONDUE INFORMATION

 

Are you fond of chocolate? Dip into fondue

By DAVID LYMAN

DETROIT FREE PRESS

(Published: Wednesday, January 17, 2001)

 

For baby boomers, it's a culinary blast from the past.

 

But for a whole new generation, fondue is the delectable craze of the moment.

 

Fondue pots are something you used to find at garage sales. But like so many things that have been resurrected from the fad graveyard, fondue ("melted" in French) has changed, and the pots are back on the kitchen table.

 

It's as if a fondue underground has been at work, just waiting for the day that it could arise and take its rightful place again. When the boom in all things retro kicked into gear, suddenly the children and grandchildren of baby boomers got interested in those dusty pots sitting in the basement, and a trend was launched.

 

However, gone are the orange- or avocado-colored pots of fondue's American glory days, the mid-1960s to mid-'70s. They've been replaced by subtle ceramics or sleek, chrome-clad affairs, the embodiment of the high-tech age that has returned them to life.

 

Even more dramatic is what has changed inside those pots: Mostly chocolate.

 

The new wave of fondue fanatics is dipping fresh exotic fruits in fabulous chocolate fondues.

 

Fondue traditionally is a hot pot of melted Swiss cheese in which breads or other foods are dipped, then eaten.

 

But that has changed. The intense, rich and satisfying characteristics of chocolate elevate the flavor of fresh fruit, cookies and cream cheese "dippers."

 

Some tips from USA Weekend:

 

Avoid moisture: it causes the chocolate to become grainy and lumpy.

 

Use the right pot: a large ceramic pot for cheese and large batches of dessert fondue, a metal-lined pot for oil-based or fried fondues.

 

Do the two-step: Cook the fondue in a pan on your stove, then transfer it to the fondue pot for serving.

 

GINGERED BEEF STEW

3/4 pound beef chuck roast

Salt, pepper

Oil

2 slices bacon

1 medium onion, chopped

2 quarter-size pieces ginger, minced

1/2 pound sliced mushrooms

1/4 cup madeira

3/4 cup beef broth

2 tablespoons soy sauce

1 teaspoon sesame oil

2 green onions, in 1- and 1/4-inch lengths

1/2 cup thinly sliced carrots, cut on the diagonal

 

Cut beef into 1-inch cubes and season with salt and pepper. Heat a film of oil in a heavy soup kettle. Brown beef on all sides over medium-high heat. Remove with a slotted spoon and set aside.

 

Cook bacon in kettle until crisp. Remove bacon. Saute onion and ginger in bacon drippings until onion is limp. Return beef to kettle.

 

Add mushrooms and madeira and stir, scraping up browned bits from bottom of pan. Add broth, soy sauce and sesame oil. Crumble bacon and return to kettle.

 

Bring to a boil, reduce heat, cover tightly and simmer for 11/2 hours. Add carrots and green onions and simmer 15 minutes longer, until beef and vegetables are tender.

Serves 2 to 3.

 

GREAT NORTHERN CASSOULET

Makes 8 servings, about 11/4 cups each

 

1 1/4 pounds boneless, skinless chicken breast or pork tenderloin, cut into 3/4-inch

pieces

12 ounces 97 percent fat-free smoked sausage, cut into 1/2-inch slices

1 tablespoon olive oil

11/2 cups chopped onion

1 cup chopped red bell pepper

4 to 6 teaspoons minced garlic, to taste (divided)

4 15-ounce cans great Northern beans, rinsed, drained, or 2 cups dry great Northern

beans, cooked

1 141/2-ounce can diced tomatoes with roasted garlic

teaspoon dried thyme

13/4 cups fat-free, reduced-sodium chicken broth

Salt and pepper, to taste

21/2 cups fresh whole-wheat or white bread crumbs

 

Saute chicken or pork and sausage in oil in a Dutch oven or other flameproof casserole until lightly browned, 8 to 10 minutes. Add onion, bell pepper and 3 to 5 teaspoons garlic, to taste; cook over medium heat 5 minutes. Stir in beans, tomatoes, thyme, chicken broth; season to taste with salt and pepper.

 

Preheat oven to 350 degrees.

 

Combine bread crumbs and remaining garlic; sprinkle over top of bean mixture. Bake, uncovered, until crumbs are browned and beans are thickened, about 11/2 hours.

GRILLED SALMON FILLETS

With Chipotle-Orange Butter

Makes 6 servings

1 pound unsalted butter, at room temperature (4 sticks)

1 tablespoon canned chipotle peppers in adobo sauce, pureed

Juice and peel of 1 orange, minced fine (about 1/3 cup juice)

1 teaspoon salt

6 6- to 8-ounce salmon fillets

Parsley or cilantro for garnish (optional)

Mix together butter, chipotle peppers, orange peel and juice, and salt.

 

Grill salmon over high heat, 2 to 4 minutes on each side. (Or broil instead.)

 

Remove from grill and top each fillet with a dollop of the chipotle butter. Garnish with chopped parsley or cilantro.

 

Cover and refrigerate leftover butter mixture, saving for another use.

HOMEMADE ALBONDIGAS SOUP

(Mexican Meatball Soup) Makes4 servings

 

9 cups water

1/2 pound ground beef

1/2 pound ground pork

4 large cloves garlic, minced

1 teaspoon ground cumin

1/4 cup uncooked medium-grain rice (rinsed)

1 tablespoon fresh thyme leaves or 1 teaspoon dried

1 egg, lightly beaten

1 tablespoon all-purpose flour

1 medium onion, chopped

1 medium tomato, chopped

1 jalapeno chile, minced (see note) wear gloves

1 teaspoon chicken base or bouillon

1 large carrot, cut into 1-inch rounds

1 large zucchini, cut into 1-inch rounds

Salt and pepper to taste

Chopped fresh cilantro, lime wedges and warm tortillas for serving

 

Bring water to boil in a large pot.

 

In a bowl, mix beef, pork, garlic, cumin, rice, thyme, egg and flour until well-blended. Shape mixture into 1-inch meatballs and drop into boiling water. Cook until the water comes back to a boil. Remove meatballs to a bowl with slotted spoon.

 

To the boiling water, add the onion, tomato, chile, chicken base and carrot. Cook for 20 minutes. Return the meatballs and any accumulated juices to the soup along with the zucchini. Cook for an additional 15 minutes. Season with salt and pepper.

 

Ladle into bowls. Sprinkle with cilantro. Pass lime wedges for squeezing and warm tortillas to eat with the soup

 

Note: Wear gloves when handling fresh chilies; the oils can cause a burning sensation on your skin.

HOMEMADE DINNER HELPER

2 cups Nonfat Dry Milk -- instant

1 cup Cornstarch

1/4 cup Chicken Bouillon Powder -- (can use beef)

2 tablespoons Onion Flakes -- dried

1 teaspoon Thyme -- dried

1 teaspoon Black Pepper

2 tablespoons Parsley -- dried

1 tablespoon Garlic Powder

Mix the ingredients together in a large bowl and store in an airtight container in a cool, dry place. Use this seasoning mix as a base for the following recipes: Chili Tomato Mac, Ground Beef Stroganoff, Hungry-Man Potato Casserole, Busy Day Lasagna. For more convenience, or as a gift, place all ingredients for the meal recipes in zip baggies or sealed cans/jars and store them in a larger sealed container (except meat and fresh

ingredients, of course), such as a recycled coffee can, or plastic box container, and label. When giving as a gift, attach instructions written on a card, and include a fresh loaf of bread.

Chili Tomato Mac

1 pound Lean Ground Beef

1 cup Water

1 1/2 cups Elbow Macaroni -- un-cooked

32 ounces Canned Tomatoes -- chopped

1 tablespoon Chili Powder

1/2 cup Dinner 'Helper' mix

Brown ground beef in a large skillet, and drain off fat. Add water, uncooked macaroni, tomatoes, chili powder and helper mix. Stir well, and simmer in a covered pan for 20 minutes, or until macaroni is tender. Serve hot as a main dish.

JAPANESE STYLE CURRY

 

21/2 tablespoons curry powder, plus more to taste

3 tablespoons canola or corn oil

2 medium onions, halved vertically and thinly sliced

1 teaspoon sea salt, plus more to taste

1 pound portobello mushrooms (stems and caps), cut into 1-inch cubes, or 1 pound

white mushrooms, halved or quartered (depending on size)

11/2 pounds potatoes, cut into 1- to 11/2-inch cubes

1/4 cup plus 1 tablespoon cornstarch or potato starch

21/2 tablespoons tamari, plus more to taste

1 pound tofu, frozen, thawed and torn into bite-size pieces, or 1 pound firm tofu, cut

into 1-inch cubes (optional)

1 cup frozen peas

Raisins (optional)

Walnuts, toasted and chopped (optional)

 

Whisk the curry powder into 1 cup cold water in a small bowl and set aside.

 

Heat the oil in a large pot over medium-high heat. Add the onions and salt and saute, stirring occasionally, until the onions are translucent, about 8 minutes.

 

Add the mushrooms and saute until they begin to soften, about 2 minutes. Stir in the potatoes and saute for 1 minute more. Add 4 cups cold water and the curry mixture and bring to a boil. Reduce the heat to low, cover and simmer, stirring occasionally, until the potatoes can easily be pierced with a fork, about 20 minutes.

 

Whisk the cornstarch or potato starch with the tamari and 2 tablespoons cold water in a small bowl. Add to the curry and stir gently until the sauce thickens.

 

Gently stir in the tofu, if using, and the peas and cook until heated through, 5 to 10 minutes. Taste and adjust the seasonings with additional curry powder, salt and-or tamari, if desired. If you like, serve with small bowls of raisins and walnuts on the side.

 

 

KENTUCKY ICEBOX EGGNOG CAKE

2 sticks butter ( 1/2 pound)

1 (1-pound) box confectioner's sugar

6 tablespoons bonded whiskey

5 eggs, separated and beaten

1 cup chopped English walnuts

2 to 3 dozen lady fingers

Whipped cream

 

Cream together butter and sugar. Set aside. Add whiskey to the well-beaten egg yolks and mix well so yolks are denatured. Add yolk mixture to creamed butter and sugar. Add stiffly beaten egg whites and nuts.

 

Line a mold or a square cake pan with waxed paper on the bottom and sides. Cover bottom of pan with lady fingers, with the top sides of the cakes down. Cover with a layer of the mixture. Top with lady fingers, then layer on more of the mixture. Finish with a layer of lady fingers, top sides of the cakes up. Refrigerate for 12 hours. Ice with whipped cream, which can be flavored with vanilla or bourbon.

LENTIL LOAF

Makes 8 servings

 

2 cups raw brown lentils

1/2 cup toasted wheat germ

1/2 cup plain dry bread crumbs

1/2 cup finely chopped pecans or walnuts

2 teaspoons ground sage

1 teaspoon salt

1 teaspoon granulated garlic

2 teaspoons granulated onion

3 tablespoons vegetable oil

3 eggs

1/2 cup vegetable broth (or chicken broth for meat eaters)

 

Cook lentils according to package directions, or use 2 cups of water for each cup of raw lentils; bring water to a boil and cook lentils, covered, until tender, about 30 minutes.

 

Preheat oven to 350 degrees.

 

In a large bowl, mix wheat germ, bread crumbs, nuts, sage, salt, garlic and onion. Add cooked lentils and mix well. Beat oil, eggs and broth; add to lentil mixture and mix well.

 

Spray a 9-by-5-inch glass loaf pan with nonstick cooking spray. Turn lentil mixture into pan and smooth the top. Bake 30 minutes.

LINDAS MEATLOAF

Makes 8 servings

 

2 pounds extra-lean ground beef

1 cup uncooked oatmeal (not instant)

1 cup tomato sauce (divided)

1/4 cup 1 percent milk

1 teaspoon Worcestershire sauce

1 teaspoon minced garlic

1/4 cup minced onion

1/2 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon black pepper

1 egg

 

Preheat oven to 375 degrees.

 

In a large bowl, combine the ground beef, oatmeal, 1/2 cup tomato sauce, milk, Worcestershire sauce, garlic, onion, thyme, salt, pepper and egg. Mix with clean hands until the mixture is well combined.

 

Place the mixture in a shallow baking dish and shape into a loaf shape. Bake for 1 hour. Open oven and pour remaining 1/2 cup tomato sauce over meatloaf. Return to oven and bake another 15 to 30 minutes or until a meat thermometer placed in the center of the meatloaf registers 160 degrees. Remove from oven and, using two wide spatulas, lift the meatloaf to a serving plate.

LITTLE PEAR SOUFFLES

Serves 4

4 1/2 tablespoons sugar, divided use

5-6 (1 1/2 pounds) Bartlett or Bosc pears, peeled, cored and cut into coarse chunks

1 1/2 tablespoons fresh lemon juice

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1 vanilla bean, split lengthwise

1/4 cup cold water

2 1/2 tablespoons pear eau-de-vie, Armagnac, or Amaretto

4 large egg whites

Pinch coarse (kosher) salt

Confectioners' sugar, for dusting

 

Butter four (1-cup) ramekins or souffle dishes; sprinkle insides with two tablespoons granulated sugar. Refrigerate until serving time.

 

Combine pears, lemon juice, spices, vanilla bean and water in a heavy, non-reactive saucepan. Cover and cook over medium heat, stirring occasionally, until pears are soft, about seven to 10 minutes. Uncover pan and continue to cook, stirring and mashing pears until mixture has reduced to a thick, chunky puree, about five minutes longer. Add pear eau-de-vie or other liqueur and heat for a few moments. Remove from heat. Remove vanilla bean and scrape tiny seeds into puree. Set aside to cool to lukewarm.

 

Shortly before serving, preheat oven to 400 degrees, with a rack in the lower third. Beat egg whites with salt until they form soft peaks; gradually add remaining 2 1/2 tablespoons sugar and continue beating until not quite stiff. Fold a large spoonful of whites into the pear mixture; gently fold in remaining whites. Place ramekins on a baking sheet; fill with souffle mixture. Smooth tops with a spatula, and run your thumb around batter inside rim to help souffles to form a ``high hat'' as they bake. Bake souffles until they are puffed and brown, about 10 to 15 minutes.

MEATLOAF INFORMATION II

Meatloaf is much maligned, but almost everybody likes it. Occasionally, we long for it. Truck stop diners and upscale bistros alike sell loads of it.

 

But meatloaf can mean 10 different things to 10 different people.

 

Here at FOODday (Portland Oregonian, January 17, 2001), we all make meatloaf, too. And we have 10 different recipes. Some are down-home economical, some are classy. One is a vegetarian loaf. They call for an array of ingredients, including cream of tomato soup, mozzarella cheese, ham, chopped nuts and oil-packed sun-dried tomatoes.

 

Some who have pleasant memories of Mom's recipe use hers. Others have a cookbook favorite or have devised their own. Some recipes betray the Midwestern origins of several of us.

 

In fact, for a conversation starter, try these questions:

 

Should it be ground beef only or a mixture of meats?

 

Should meatloaf be a planned meal or ad lib?

 

Is meatloaf better eaten hot or the next day in cold sandwiches (with mustard, horseradish or mayonnaise)?

 

Should it be made in a loaf pan or free-form?

 

Does it need ketchup or a brown sugar glaze on top?

 

Should it be served 1950s-style with mashed potatoes and gravy and canned green beans, or with baked potatoes and a green salad?

 

And what about the extender ingredient -- bread crumbs, crackers or oatmeal?

 

These are issues that may never be resolved. But you might find a new family favorite among ours.

Double a meatloaf recipe, make two loaves and freeze one uncooked for future use. For best flavor, use within six months.

 

Cook frozen uncooked meatloaf as you would fresh loaves, but 11/2 to two times longer. Use a thermometer to test for doneness.

 

For a meatloaf with a crustier exterior, hand-shape the meat mixture, and bake in a shallow baking pan. Brushing the top of meatloaf with water before baking will minimize cracking.

 

For easier slicing, let meatloaf stand five to 10 minutes after removing it from the oven.

 

Drain any liquid that accumulates in the pan before serving.

 

Refrigerate leftover meatloaf promptly and use within four to five days, or freeze for longer storage.

 

To cook meatloaf in a microwave oven, shape the raw meat into a round and pack lightly into a 9-inch glass baking dish. Make a well in the center and place a microwavable custard cup or empty glass open side down in the center of the dish.

 

To promote browning, brush the top with a sweet sauce such as barbecue sauce or ketchup. Cover the meat with a glass lid or with plastic food wrap (pull one corner away from the pan to release steam).

 

For a 11/2-pound loaf, microwave on medium (50 percent power) for about 15 minutes, then microwave 5 minutes more on high. Check in several parts of the loaf with meat thermometer for doneness; some microwave ovens heat unevenly and parts of the loaf may be more done than others.

MEATLOAF MADE BY BEGINNERS

Tolerated by Everyone; Makes 4 servings

 

1 egg, beaten

8 saltine crackers saturated with about 1/3 cup 1 percent milk, or 1 slice torn bread

saturated with milk

1 teaspoon salt

1/2 teaspoon pepper

Dried sage

Chopped celery (maybe 1/3 cup)

Chopped onion (maybe 1/3 cup)

2 tablespoons ketchup

1 teaspoon Worcestershire sauce

1 pound ground beef (or a mixture of ground meats)

 

Preheat oven to 350 degrees.

 

In a large bowl, mix egg, saltines saturated with milk, salt, pepper, sage, celery, onions, ketchup and Worcestershire sauce. Work in ground beef with fingers. Don't squish the meat too much or it'll be tough.

 

Put in a glass loaf pan, pushing the edges lower, and creating a crown. Bake 1 hour to 1 hour and 15 minutes. Meat thermometer should read 160 degrees in the center.

 

Drain off fat, holding meatloaf in pan with a spatula, so it doesn't fall in the sink. Let set for 5 to 10 minutes before slicing.

MEATLOAF WITH SUN DRIED TOMATOES

Makes 20 servings

 

1/4 cup olive oil, preferably from sun-dried tomatoes packed in oil

3 cups finely diced yellow onion

1 cup finely diced celery (2 ribs)

6 garlic cloves, peeled and minced (2 tablespoons)

2 teaspoons dried basil, crumbled

2 teaspoons dried oregano, crumbled

2 teaspoons dried thyme, crumbled

3 pounds lean ground beef

2 pounds sweet Italian-style sausage, casings removed if in links

1 cup coarsely chopped oil-packed sun-dried tomatoes

1 cup minced Italian (flat-leaf) parsley

4 eggs, beaten

1/2 cup fine, dry bread crumbs

1 tablespoon salt

1 tablespoon freshly ground black pepper

 

In a medium-size skillet over moderate heat, warm the oil. Add the onions, celery, garlic, basil, oregano, and thyme and cook, covered, stirring once or twice, until the vegetables are tender, about 15 minutes. Cool slightly.

 

Position a rack in the middle of the oven and preheat to 350 degrees. In a large bowl combine the ground beef, the sausage and the sauteed vegetables and their juices. Stir in the tomatoes, parsley, eggs, bread crumbs, salt and pepper and mix thoroughly with your hands. Form the meat into two oval loaves and transfer them to a large, shallow baking dish.

 

Bake, occasionally pouring off the accumulated juices from the pan, 11/2 hours, or until an instant-reading thermometer inserted in the center of the meat registers 160 degrees.

 

Serve hot or warm. Allow the chilled meatloaf to return to room temperature before serving.

MEXICAN MEATBALL SOUP INFORMATION

Mexican meatball soup makes comforting meal

By TERRI FULTON, special to The Oregonian

 

Albondigas soup: Quick, nutritious and satisfying, this traditional Mexican meatball soup is the perfect remedy for a brisk winter's night.

 

I don't think there is a person in the world who doesn't rate soup high on the scale of comfort. It's one reason I always welcome the arrival of colder weather, when I can dust off my stockpot, get back into the kitchen, and really start to cook.

 

I grew up eating lots of soup because it's a mainstay of Mexican cooking. Every region in Mexico has a favorite that seems to be continuously bubbling on the stoves of restaurants and home cooks alike. When you visit friends away from the city, you will undoubtedly be offered a bowl from that ubiquitous pot as custom has dictated for centuries.

 

The tradition of cooking soup started in Mexico much the way it did anywhere.

 

Men were coming in from hard work throughout the day in need of nourishment, and women learned how to accommodate those appetites without dropping everything to prepare a hot meal. My great-grandmother, having a husband and five sons, knew all about feeding hungry men. She was known to have a pot of soup simmering at all times on her stove, adding various ingredients and spices as needed throughout the day. One can only imagine the wonderful aromas wafting from her kitchen.

 

As anyone devoted to making soup knows, there's really not much to it. Just about any variety of meats, vegetables and herbs can go into a pot of boiling water or stock and emerge a glorious and soothing melding of flavors.

 

The beauty is in the way they are combined, and this Mexican meatball soup is no exception. It is resonant with earthy flavors captured by a rich broth that includes chilies and is enlivened by a sprinkle of cilantro and a splash of lime.

 

So come in out of the cold and cozy up to a bowl of this warming and delicious Albondigas Soup. It's hearty, nutritious peasant fare at its best. And that appeals to the comfort zone in all of us.

MOMS MEATLOAF

Makes 4 servings

 

1 pound lean ground beef

1/3 cup chopped onion

1/3 cup chopped green bell pepper, mushrooms or celery

1/2 cup uncooked oatmeal

1 egg

Large dash Worcestershire sauce

Chili sauce or ketchup

 

Preheat oven to 350 degrees.

 

Combine beef, onion, green pepper, oatmeal, egg and Worcestershire. Mix well with your fingers, breaking up large chunks of meat. Form into a loaf-shaped ball and place in a 9-by-5-inch glass loaf pan. Make a trench down the top of the loaf and fill with chili sauce or ketchup. Bake 1 hour. Meat thermometer should read 160 degrees in the center.

MUSHROOM AND TUNA BAKE

10-3/4 ounces cream of celery soup

1 cup milk

4 ounces sliced mushrooms -- canned, drained

1/2 cup grated Parmesan cheese -- divided

1 teaspoon dried Italian seasoning

1/2 teaspoon seasoned salt

1/4 teaspoon garlic powder

12 ounces tuna in water -- drained and chunked

3 cups cooked egg noodles

1 cup crispy rice cereal

In medium saucepan, combine soup and milk; blend well. Add mushrooms, 1/4 cup cheese, Italian seasoning, seasoned salt, garlic powder, and tuna; cook over low heat until heated through. Remove from heat; stir in egg noodles. Transfer mixture to lightly greased 11- x 7-inch baking dish. Top with remaining 1/4 cup Parmesan cheese and cereal. Bake in 350 degree F. oven 30 minutes. Yield: 6 servings.

OLD FASHIONED MEATLOAF

Makes 4 servings

 

1/4 pound saltine crackers, crushed (about 11/2 cups)

1 pound extra-lean ground beef

1 egg

1/2 cup 1 percent milk

1 small onion, diced (optional)

1 10.75-ounce can condensed cream of tomato soup or 1 cup ketchup

 

Preheat oven to 350 degrees.

 

In a large mixing bowl, combine crackers, ground beef and egg. Mix together with a large spoon. Add milk and mix thoroughly. Add onion, if using.

 

Pat loaf with hands into a loaf shape. Place in a loaf pan. Cover with foil.

 

Bake 11/2 hours or until a meat thermometer inserted in thickest spot reaches 160 degrees.

 

Pour soup or ketchup over meatloaf and return to oven until heated through, 10 to 15 minutes.

OVEN BAKED CARROT FRIES

Makes 4 servings

11/2 pounds carrots (10 medium)

2 tablespoons olive oil

2 teaspoons finely chopped fresh rosemary

1 teaspoon granulated sugar

1/2 teaspoon salt

Pinch of pepper

 

Preheat the oven to 425 degrees. Line a jellyroll pan with aluminum foil.

 

Using sharp knife and cutting board, clean and peel carrots. Using the sharp knife, cut each carrot in half crosswise on the cutting board. Next, cut each half in half lengthwise. Finally cut each half in half lengthwise again, making 8 sticks from the carrot.

 

In a bowl, combine the carrot sticks, olive oil, rosemary, sugar, salt and pepper. Stir with a rubber spatula until the carrot sticks are evenly coated.

 

Dump the carrots onto the foil-lined pan. Spread the sticks out as much as possible. Bake until the carrots are tender and well-browned, about 20 minutes. Serve the carrot fries hot or at room temperature.

OVEN CARE INFORMATION

 

Taking good care of your oven will ensure baking and roasting success. I know.

 

The bottom heating element had to be replaced because of what I had done to put out an oven fire. Something had spilled previously, and when preheating the oven the next time, I noticed a small flame through the glass window. I turned off the oven, opened the door and doused the fire with baking soda.

 

I used so much baking soda that some of it remained on the bottom element. I did not wipe out the baking soda, just left it. Then, a couple of weeks later, I ran the oven through the self-cleaning cycle.

 

The next day, I put a roast in the oven. Several hours later, I realized there was no smell coming from the kitchen. The roast wasn't cooking because the bottom element was ruined. The baking soda had corroded it.

 

In hopes that readers can avoid this sort of experience, I'm passing on the following oven care information from the National Society of Professional Engineers and Michigan State University Extension.

 

Inspect your oven

Check the glass on the oven door. If it's cracked, it may break when heated, causing bits of glass to settle in the food being baked.

 

Broken or worn oven-door gaskets allow heat to escape and can cause surrounding areas on the door to become very hot.

 

Blocked air vents can make the oven operate inefficiently.

 

Safety

In case of an oven fire, turn off the burner and close the oven door. Cutting off oxygen will extinguish the flames. Or sprinkle baking soda on the flames to smother them. If food is burning, do not try to remove it from the oven, as flames may spread to another area. When the oven is cold, clean up the baking soda, especially from the heating element.

 

Never pour water into the oven.

 

Never try to light a "no pilot" oven with a match. If you smell gas, shut off all burners and open the windows immediately. Contact your local gas supplier immediately.

 

Keep a portable all-purpose fire extinguisher handy in the kitchen and learn how to use it. It should be kept in plain view within easy reach, but away from the stove and heating appliances.

 

Cleaning self-cleaning ovens

Before running the cleaning cycle on a self-cleaning oven, you need to follow certain steps. Look at the directions in your owner's manual, as oven models and brands vary.

 

Pre-clean the areas not reached in the self-cleaning cycle: the frame around the opening and the edge of the door outside the gasket. Re-clean these areas after the cleaning cycle is over.

 

Never clean the gasket with anything because it could be damaged and the oven would not have as good a seal.

 

Use hot water and detergent or a paste of baking soda and hot water on difficult spots; rinse well with a solution of a cup of water and 1/4 cup vinegar to remove all residue. This prevents it from being baked on during the high heat of the cleaning cycle.

 

If your manual recommends it, you may leave the oven racks in for the cleaning cycle; however, they will discolor, lose their shine, and become hard to slide in and out.

 

If you do leave the racks in, after the cycle ends, rub the edges of the racks and the guides on the oven walls with a soapy steel-wool pad (such as SOS), wipe off the residue, and rub a few drops of vegetable oil on the edges for easier sliding.

 

It's probably better to take the racks out before the cleaning cycle and clean them by hand. If your range manual recommends it, you may put burner drip bowls in the oven for the self-cleaning cycle; however, high heat will permanently discolor chrome rings with a bluish hue.

 

If your manual recommends it, you may also put the broiler pan in the oven during the self-cleaning cycle, but wipe off excess grease that could catch fire.

 

At the end of the cycle and after the oven has cooled, use a damp cloth to wipe out the small amount of fine ash left behind.

 

Never use chemical oven cleaners in a self-cleaning oven. Some residue may remain, and the high heat could change it into compounds that etch the enamel.

 

Continuous-cleaning ovens

If you still have a continuous-cleaning oven that has stains, it may help to run the oven empty for 2 hours at 475 degrees. This also helps clean the glass in the oven door.

 

For best baking results

Place an oven thermometer in the oven to check whether the oven's thermostat is correct. Check your manual to see how the oven can be calibrated to change the temperature if it's too high or low.

 

Preheat the oven to allow the food to bake more evenly.

Don't leave the oven door open while the oven is turned on.

 

Place food on a rack in the middle of the oven to guarantee even baking. Since heat rises, the air at the top of the oven tends to be hotter, which could give different results if the food is placed too high in the oven. If you use the lower rack setting, foods tend to burn on the bottom.

 

Oven manufacturers do not recommend placing a sheet of aluminum foil on the bottom of the oven. This can cause the oven element to burn out faster.

OYSTER BEEF WITH BROCCOLI

Makes 4 servings

 

Meat marinade:

 

1/2 flank steak, cut lengthwise down the middle and sliced into thin strips across the

grain (about 3/4 pound)

1/2 teaspoon salt

2 tablespoons tapioca flour (found in Asian markets and some supermarkets)

1 teaspoon garlic powder

1 teaspoon ground ginger

11/2 teaspoons granulated sugar (divided)

1 tablespoon sherry

1 tablespoon light soy sauce

1 teaspoon oyster sauce (see note)

Dash sesame oil

4 tablespoons vegetable oil (divided)

 

Gravy:

 

1 tablespoon soy sauce

1 teaspoon plus 1 tablespoon oyster sauce (divided)

1/2 teaspoon granulated sugar

1 tablespoon cornstarch

3/4 cup water

4 cups broccoli cut into bite-size pieces (or substitute any vegetable or combination of

vegetables)

White rice (for serving)

 

To make meat: Mix steak pieces with salt and tapioca flour. Then add garlic powder, ginger, 1 teaspoon sugar and mix; add sherry. Add light soy sauce and oyster sauce and mix well. Add dash of sesame oil and 1 tablespoon oil. Let meat marinate briefly while preparing gravy and broccoli.

 

To make gravy: Mix soy sauce, 1 tablespoon oyster sauce,1/2teaspoon sugar, cornstarch and water in a small bowl. Set aside.

 

Heat 2 tablespoons oil in a frying pan or wok over high heat and stir-fry broccoli for 2 to 3 minutes to crisp-tender stage. Add a little water, if needed, to prevent sticking. Remove from pan. (Or boil broccoli in boiling water until just soft and drain water.) Using the same pan, add 1 tablespoon oil and meat and stir-fry over high heat, stirring. While meat is still a little pink, add broccoli and the gravy mixture. Cook, stirring, until thickened and translucent. Serve with white rice.

PAD THAI NOODLES

(Thai-Style stir-fried noodles)

1/2 pound dried thin gkuay dtiow or rice noodles (also known as ban pho to the

Vietnamese)

3 tablespoons fish sauce, to taste

3 or more tablespoons tamarind juice (the thickness of fruit concentrate), to taste (see

Notes)

2 tablespoons palm or coconut sugar, to taste

4-5 tablespoons peanut oil

1/3 pound fresh shrimp, shelled, deveined and butterflied

3/4 cup firm pressed tofu, cut into thin strips about 1 inch long, 1/2 inch wide and a 1/4

inch thick

4-5 cloves garlic, finely chopped

3 shallots, thinly sliced (or substitute with 1/2 a medium onion)

1/4 cup small dried shrimp

1/4 cup chopped sweetened salted radish (sold in plastic pouches)

2-3 teaspoons ground dried red chiles, to desired hotness

3 eggs

3 cups fresh bean sprouts, divided use

1 cup garlic chives, cut into 1 1/2-inch-long segments (optional)

2/3 cup chopped unsalted roasted peanuts

1 lime, cut into small wedges

A few short cilantro sprigs

4 green onions (trim off root end and half of green leaves and place, white end down,

into a glass of cold water, to crispen (optional)

 

Soak dried rice noodles in cool or lukewarm tap water for 40 minutes to 1 hour, or until noodles are limp but still firm to the touch. While noodles are soaking, mix fish sauce with tamarind juice and palm sugar; stir well to melt sugar. Taste and adjust flavors to the desired combination of salty, sour and sweet. Prepare remaining ingredients as instructed.

 

When noodles have softened, drain and set aside. Heat a wok over high heat until it is smoking hot. Add 2 teaspoons of oil and quickly stir-fry shrimp until they turn pink and are almost cooked through. Salt lightly with a sprinkling of fish sauce and remove shrimp from wok.

 

Swirl in remaining oil, save for 1 teaspoon, to coat wok surface and wait 20 to 30 seconds for it to heat. Add tofu, frying 1 to 2 minutes, or until pieces turn golden. Add garlic and stir-fry with tofu for 15 to 20 seconds. Add sliced shallots and cook another 15 seconds. Then add dried shrimp, sweetened salted radish and ground dried chiles. Stir and heat through a few seconds.

 

Add noodles to ingredients in wok and toss well. Stir-fry 1 to 2 minutes and when most of the noodles have changed texture and softened, push the mass up along one side of the wok. Add 1 teaspoon oil to the cleared area, crack eggs onto it and scramble lightly. When eggs have set, cut into small chunks with spatula and toss them in with the noodles.

 

Add sweet-and-sour seasoning mixture. Stir well to evenly coat noodles. If noodles are still too firm for your liking, sprinkle 1 to 2 tablespoons of water over them to help them cook further. Taste and adjust flavors as needed by adding more fish sauce or tamarind juice; if noodles are not sweet enough, sprinkle in a small amount of granulated sugar.

 

When noodles are cooked to your liking, toss in 2 cups bean sprouts and the garlic chives (if using). Sprinkle with half the chopped peanuts and return shrimp to the wok. Stir; when vegetables are partially wilted, transfer to a serving platter, or divide among individual serving-size plates, and garnish with remaining 1 cup bean sprouts and the chopped peanuts, lime wedges, cilantro and green onions. Squeeze lime juice over each portion before eating.

 

Notes: Ready-to-use tamarind concentrate or paste is available in plastic containers. Or you can buy compressed blocks wrapped in clear plastic and labeled ``wet tamarind.'' To make tamarind juice or concentrate, break off a 1-inch chunk from the block and mix with 1/4 cup water, mixing with fingers if necessary. Gather up the insoluble pulp and any seeds with your fingers, squeeze out the juice and discard.

 

If your wok is small, do the stir-frying in 2 batches. The recipe also may be halved to serve 2.

PASTITSIO

Makes 4 servings

Layers of ziti pasta and ground meat beneath a lightly spiced cream sauce make a satisfying main dish.

 

1 pound lean ground beef, lamb or poultry

1 medium onion, finely chopped

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1/4 teaspoon ground cinnamon

1 8-ounce package ziti pasta, cooked and drained

2 eggs (divided)

1/4 cup butter (1/2 stick)

2 tablespoons all-purpose flour

1/2 teaspoon salt

1 cup milk

2 tablespoons grated parmesan cheese

1/2 teaspoon paprika

 

In a 11/2-quart microwave-safe dish, combine ground meat, onion, salt, pepper and cinnamon. Microwave on high until meat is browned and onion is tender, 4 to 6 minutes. Drain well; set aside.

 

Cool cooked pasta until lukewarm; beat 1 egg and stir into pasta.

 

In 2-cup microwave-safe dish, microwave butter on high until melted, 30 to 60 seconds. Stir in flour and salt until smooth. Gradually stir in milk. Microwave on high 1 minute. Stir. Microwave again on high until mixture is thickened, 1 to 21/2 minutes. Let cool slightly. Lightly beat remaining egg and stir into milk mixture.

 

In the bottom of a 3-quart microwave-safe baking dish, place half of ziti. Top with all of meat mixture. Cover with remaining ziti. Pour milk mixture over top. Sprinkle parmesan and paprika over top.

 

Microwave on medium-high (70 percent power) until sauce is set and mixture is bubbling hot, 4 to 6 minutes. Let stand 15 minutes before serving.

PEARS BAKED IN RED WINE

Serves 4

1 1/2 cups dry red wine

1/2 cup sugar

4 whole allspice berries

1 piece (about 2 inches) cinnamon stick

1 piece (about 2 inches) vanilla bean

1 small bay leaf

4 large, firm ripe Bosc pears, unpeeled, washed and dried

 

Preheat oven to 350 degrees. Choose a baking dish large enough to hold the pears in one layer. Add wine, sugar, allspice, cinnamon stick, vanilla bean and bay leaf to baking dish. Stir just until sugar is partially dissolved. Cut a thin slice from bottom of pears so that they'll stand upright. Place pears in wine mixture and spoon some wine over them. Place pears in oven and bake until syrup begins to boil and thicken, about 45 to 55 minutes. Baste pears three or four times with wine mixture while baking. The pears are done when tender when pierced with a toothpick. Serve at room temperature with wine syrup spooned over each serving.

PIZZA DOUGH

 

1 package active dry yeast

1 teaspoon honey

1 cup warm water (105-115 degrees)

3 cups all-purpose flour

1 teaspoon kosher salt

1 tablespoon extra-virgin olive oil, plus more for brushing

 

In small bowl, dissolve yeast and honey in 1/4 cup warm water. In mixer fitted with dough hook, combine flour and salt. Add oil, yeast mixture and remaining 3/4 cup water. Mix on low speed for 5 minutes, or until dough comes cleanly away from sides of bowl and clusters around dough hook. Turn dough out onto clean work surface. Knead by hand 2 or 3 minutes longer. (Note: Dough should be smooth and firm.) Cover dough with clean, damp towel. Let rise in warm spot for about 30 minutes, or when dough will stretch as it is lightly pulled. Makes 4 (8-inch) pizzas.

 

"The pizza dough will act differently with each flour you use," Puck says. "You might have to add a little more water. So you should get to know the feel of it."

PORK FILETTINO

Makes 4 servings

Olive Garden shares its version of pork dish served in restaurants

 

4 8- to 10-ounce pork tenderloins

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup extra-virgin olive oil (divided)

4 tablespoons minced garlic (about 12 medium cloves)

4 tablespoons minced fresh rosemary

2 tablespoons minced fresh parsley

1 cup veal demi-glace (see note)

 

Sprinkle the tenderloins with salt and pepper. Brush each tenderloin with 2 tablespoons olive oil. Mix garlic, rosemary and parsley and sprinkle evenly over tenderloins. Cover and marinate in the refrigerator for at least 2 hours or until ready to serve.

 

Heat a grill on medium-high heat (or preheat broiler to medium high). Cook on hot grill about 7 minutes per side or until the pork reaches an internal temperature of 165 degrees on a meat thermometer.

 

While pork is cooking, heat demi-glace to simmering. When pork is cooked, remove from heat and pour the demi-glace over the tenderloins, dividing evenly. Serve with oven-roasted potatoes or garlic mashed potatoes.

 

Note: Veal demi-glace can be made by mixing3/4cup of water with a package of Demi-Glace Gold by More Than Gourmet. Available at specialty grocery stores such as Burlingame Grocery, Elephants Delicatessen or Pastaworks.

 

 

 

 

 

PRESERVED LEMONS

(l'hamd markad)

Makes 1 quart

12 or more unblemished, organically grown lemons, preferably Meyers, scrubbed

Sea salt or kosher salt

Fresh lemon juice as needed

 

Pat lemons dry. Cut a thin dime-sized piece from both ends of each lemon. Set a lemon on one end and make a vertical cut three quarters of the way through the fruit, so that the two halves remain attached at the base; do not cut in half. Turn lemon upside down and make a second vertical cut at a 90-degree angle to the first, again three quarters of the way through the fruit. Fill each cut with as much salt as it will hold. Place lemon carefully at the bottom of a sterilized wide-mouthed quart glass jar. (Don't use a metal jar because it will corrode.) Proceed in this manner with remaining lemons, compressing them in the jar until no space is left and the lemon juice rises to the top. Seal and set aside on kitchen counter.

 

More lemons may be added in the following days as the lemon rinds begin to soften. Make sure lemons are covered with juice at all times, adding a small amount of fresh lemon juice if necessary or wadding up some plastic wrap just underneath the jar lid to push the lemons deeper into the juice.

 

The lemons are ready to use when rinds are tender, in four to six weeks. Rinse them lightly, if you wish, and discard seeds before using. Refrigerate after opening. Preserved lemons will keep up to six months in refrigerator.

 

Note: In tagines, the softened preserved lemon rind is generally cut up and added at the end of the cooking process while the jam-like pulp is blended with the sauce. Moroccan cooks favor thin-skinned Meyer lemons. Small thicker-skinned Eurekas also work well, though.

 

Mold may form when lemons come in contact with the air. If this happens, remove mold with a clean utensil. Be sure lemons are always completely covered with lemon juice.

RAMEN SALAD

(CABBAGE CRUNCH)

 

Salad

 

2 tablespoons sesame seeds

1/2 cup slivered almonds, toasted (or pecans)

1 small cabbage, shredded

4 green onions, sliced

1 package Top Ramen chicken-flavored noodles, uncooked and broken up

1/2 cup diced apples (optional)

1/2 cup diced cooked chicken (optional)

Dressing

 

2 tablespoons sugar

1/2 cup salad oil

1 teaspoon salt

3 tablespoons vinegar

1/2 teaspoon pepper

1 package chicken flavoring from the Top Ramen noodles

 

Combine all salad ingredients in a large bowl and mix well.

 

Place all dressing ingredients in a jar and shake well. Pour dressing over salad and toss well. Refrigerate for a couple of hours before serving.

RASPBERRY BAVARIAN CAKE

Serves 10

2 (12-ounce) packages frozen unsweetened raspberries

2/3 cup confectioner's sugar

2 envelopes unflavored gelatin

1 1/2 (3-ounce) packages sponge-type lady fingers

2 tablespoons seedless raspberry jam

1 (8-ounce) container frozen light whipped topping, thawed

 

About 4 1/2 hours before serving or early on the same day, begin these preparations. In a 3-quart saucepan over medium heat, heat frozen raspberries and sugar to boiling, stirring occasionally. Reduce heat to low; simmer five minutes. Pour raspberry mixture into a medium-mesh sieve set over a four-cup measuring cup or a medium bowl. With a spoon, press berries against the sieve to push through pulp and juice. You should have two cups puree. If not, add enough water to equal two cups.

 

Pour puree into a large bowl. In a one-quart saucepan, sprinkle gelatin over 1/3 cup cold water and let stand one minute. Cook over medium heat until gelatin dissolves; stir in pureed fruit, then stir in 3/4 cup cold water.

 

Refrigerate fruit mixture 1 1/4 hours, stirring occasionally, or until mixture reaches the consistency of unbeaten egg whites. Meanwhile, separate lady fingers into halves. Line sides and bottom of an 8 1/2-inch-by-3-inch springform pan with lady finger halves.

 

In a cup, mix raspberry jam with 1 teaspoon water until smooth; spread over the lady fingers lining the bottom of the pan.

 

Refrigerate 1 cup whipped topping for garnish. Fold remaining whipped topping into thickened fruit mixture. Pour mixture into springform pan. Cover and refrigerate two hours until firm. To serve, remove side of springform pan. Garnish with remaining whipped topping

ROASTED PARSNIPS

WITH HONEY AND GINGER

Makes 6 servings

 

6 parsnips (about 11/2 pounds)

Salt

1/4 cup vegetable oil

1 tablespoon butter

1 tablespoon honey

1 tablespoon finely grated or chopped fresh ginger

 

Preheat the oven to 425 degrees. Cut the peeled parsnips in half lengthwise, or quarters if they are large, to make pieces about 3 inches long and 1 inch thick. Remove any woody cores. Put in a large saucepan and cover with water. Add a pinch of salt and bring to a boil over high heat. Boil for 1 minute, then drain them. Return to the saucepan and dry well by shaking the saucepan over low heat for 1 minute.

 

Heat the oil in a roasting pan on the stove. Add the parsnips and cook quickly over high heat, turning to color evenly. Add the butter to the pan, transfer to the oven for 10 minutes. Spoon or pour out the excess oil.

 

Add the honey and ginger, turning the parsnips to coat evenly, and roast for another 5 minutes.

 

Lift the parsnips out of the pan and serve hot.

ROOT VEGETABLE SOUP

Makes 10 servings

1/2 cup vegetable oil

1 large yellow onion, finely diced

1 tablespoon chopped garlic

2 large carrots

2 large parsnips

2 large sweet potatoes

1 large rutabaga

1 zucchini

1 yellow summer squash

15 to 20 fresh Brussels sprouts or 1 bag frozen sprouts

1 red bell pepper

1 yellow bell pepper

1 orange bell pepper

3 or 4 turnips

6 cups chicken broth or water to cover

1 tablespoon dried whole thyme

1 or 2 bay leaves

Salt and pepper to taste

 

In a large soup pot, warm oil and saute onion and garlic until limp, about 5 minutes, stirring often. Meanwhile, scrape the carrots and parsnips. Cut each into 1/2-inch rounds. Add to soup pot. Peel sweet potatoes and the heavy waxed skin from the rutabaga; cut bite-size and add to pot. Trim zucchini and yellow squash; do not peel. Cut bite-size and add to pot.

 

Add Brussels sprouts (when shopping, select the smallest sizes available; frozen ones are generally the tiniest and sweetest). Trim bell peppers, dice and add to soup pot. Peel turnips and cut bite-size. Add to pot. Add chicken broth or water to cover and cook with thyme and bay leaves until the vegetables are tender, 15 to 20 minutes. Fish out bay leaves and discard. Season soup with salt and pepper to taste. Leave vegetables chunky so the broth is clear and the soup quite colorful.

ROOT VEGETABLES INFORMATION

Root vegetables comfort us on wintry days

Eat seasonally and more cheaply using carrots, squash, turnips and parsnips

By GINGER JOHNSTON of The Oregonian staff

 

High winds howl through the Gorge, rain washes down all over the state, snow piles up on the mountains -- it must be winter in Oregon.

 

It's time to cook seasonally. Forget "fresh" tomatoes, corn on the cob, baby cucumbers: Look to turnips, parsnips, rutabagas, celery root, beets -- even sweet potatoes and the rich winter squashes. They are the basis of sturdy dishes designed to warm the soul and keep out those winter chills.

 

At this time of year, these foods are the least expensive at the market, in addition to providing good nutrition. What more could you ask for?

 

Roasting these babies at high temperatures brings out their gentle sweetness. Roasted Parsnips With Honey and Ginger is especially nice and different, and the cooking method could be used on other vegetables as well.

 

Soups and stews often call for these roots: Think beets in borscht, carrots in the many versions of carrot soup. The carrot soup offered here is mostly vegetarian; substitute a vegetable broth for the chicken broth and it would be all vegetarian.

 

Chefs at some restaurants are char-grilling vegetables to give them a robust smoky flavor. Others are cutting the root vegetables into cubes and cooking until soft and almost caramelized. In Winter Vegetable Hash, the vegetables are diced and sauteed with onions and garlic for even more flavor. Try all these techniques to see which works best for you.

SALMON IN A SALT CRUST

Makes 8 servings

 

For this crust, the salt is mixed with whole-wheat flour and bound with egg whites. Thick fillets of other fish, such as sea bass, can be substituted for salmon. The fish is good with a white butter sauce and leaf spinach or your favorite green vegetable.

3/4 pound coarse salt (sea salt or fine kosher salt; 11/3 cups)

21/2 cups whole-wheat flour

5 egg whites, more if needed

8 thick pieces boneless salmon, with skin (about 3 pounds)

8 sprigs fresh thyme

1 egg, lightly beaten

 

Prepare salt crust by combining salt and flour in bowl. Mix well and add egg whites. Beat with dough hook of electric mixer, adding more egg white if necessary to make dough that holds together. Cover and let stand at least 15 minutes and up to 4 hours.

 

Divide dough into 8 pieces and roll each piece to 8-inch square. Place 1 piece of fish, skin side down, in center and top with 1 sprig of thyme.

 

Brush surrounding dough with beaten egg, then bring dough over fish and seal into package. Refrigerate while making remaining packages. Do not keep packages more than 30 minutes or fish will become too salty.

 

Preheat oven to 400 degrees and place baking sheet on rack to heat. Arrange packages on hot baking sheet and bake 12 minutes. Remove and let packages stand 10 minutes.

 

To serve, place fish, still in crust, on warmed plates with your chosen vegetable. Guests should remove crust at table, but warn them not to eat it.

SHANGHAI NOODLES

WITH SHRIMP AND FRESH VEGETABLES

 

8 ounces Shanghai noodles

3 teaspoons sesame oil, plus a few drops for sprinkling

3 large dried black mushrooms

6 ounces large fresh shrimp

1 teaspoon cornstarch

4 ounces small bok choy leaves with stems

1/4 cup bamboo shoots, sliced

3 scallions, cut into 2-inch lengths

1/4 cup unseasoned chicken stock

3 tablespoons oyster sauce

1 tablespoon light soy sauce

11/2 teaspoons sugar

1/2 teaspoon salt

1/2 cup peanut or vegetable oil

1/2 cup bean sprouts

Freshly ground black pepper

 

Cook the noodles in a large quantity of rapidly boiling water, drain, run under cold water to stop the cooking, then drain again. Toss with 2 teaspoons of the sesame oil and set aside.

 

Pour hot water to cover over the mushrooms. Set aside for 30 minutes.

 

Peel and devein the shrimp, and cut in half lengthwise. Toss with the cornstarch and the remaining 1 teaspoon sesame oil and set aside.

 

Drain the mushrooms, squeeze, cut off and discard the stems, and slice.

 

Combine the bok choy, bamboo and scallions.

 

Combine the chicken stock, oyster sauce, light soy sauce, sugar and salt.

 

Heat 1/2 cup peanut oil in a wok or skillet to hot but not smoking. Add the shrimp, stirring to separate pieces. When barely cooked, remove to drain. Drain off the oil and reserve it.

 

Heat a clean wok or skillet to hot and add 2 tablespoons of the reserved oil. Add the mushroom slices, stir briefly, then add the bok choy mixture. Cook over high heat, stirring vigorously to coat the vegetables with the oil. Add the chicken stock mixture and cook for a minute or so, stirring the vegetables until they wilt. Add the noodles and toss until piping hot. Add the shrimp and toss for 30 seconds. Add the bean sprouts and toss off the heat. Serve sprinkled with the black pepper and a few drops of sesame oil.

SICILIAN MEATLOAF

Makes 8 servings

 

2 beaten eggs

3/4 cup soft crumbs (1 to 2 slices of bread)

1/2 cup tomato juice

2 tablespoons snipped fresh parsley

1 teaspoon crushed dried oregano

1 teaspoon salt

1/4 teaspoon pepper

1 small clove garlic, minced

2 pounds lean ground beef

8 thin slices ham (about 6 ounces)

6 ounces shredded mozzarella cheese (11/2 cups)

3 slices mozzarella cheese (3 ounces), halved diagonally

 

Preheat oven to 350 degrees.

 

Combine eggs, crumbs, tomato juice, parsley, oregano, salt, pepper and garlic. Mix in ground beef, mixing well. On foil or wax paper, pat meat to a 12-by-10-inch rectangle. Arrange ham slices atop meat leaving a small margin around edges. Sprinkle shredded cheese over ham. Starting from short end, carefully roll up meat, using foil to lift; seal edges and ends. Be sure edges are sealed well so cheese won't ooze out.

 

Place roll, seam side down, in 13-by-9-by-2-inch baking pan. Bake for 1 hour 15 minutes or until center registers 160 degrees on a meat thermometer. (Nitrates in the ham will keep the center of meat roll pink.) Place cheese wedges over top of roll; return to oven for 5 minutes to melt cheese.

SLOW COOKER MEATLOAF

Makes 8 servings

 

1 pound ground beef

1 pound ground pork

1 cup finely crumbled saltine crackers (about 28)

2 eggs, beaten

1 0.87 ounce packet brown gravy mix

1 1.2 ounce packet onion soup mix

11/2 tablespoons Worcestershire sauce

1/2 cup ketchup, for the top (optional)

 

Mix the ground beef, ground pork, cracker crumbs, eggs, brown gravy mix, onion soup mix and Worcestershire sauce together in a large bowl.

 

For slow cooker: Shape into a loaf, place in cooker and cook on low for 10 hours or high for 31/2 to 5 hours. Make sure meat thermometer registers 160 degrees.

 

For oven baking: Preheat oven to 350 degrees. Put into a 9-by-5-inch loaf pan, and pat it down tightly. Put in the oven and bake until meat thermometer registers 160 degrees, in center of loaf, which can be 1 hour and 30 minutes. Before serving, pour ketchup over meatloaf, if using.

SMOKED SALMON PIZZA

 

6 ounces pizza dough (see recipe above)

1 tablespoon chile and garlic oil

1/4 cup thinly sliced red onion

2 tablespoons dill cream (recipe follows)

21/2 ounces thinly sliced smoked salmon

1 teaspoon chopped fresh chives

1 tablespoon Sevruga caviar, optional

Place pizza stone on middle rack of oven.

Preheat oven to 500 degrees.

 

To shape crust: On lightly floured surface, stretch or roll out dough into 8-inch circle, with outer edge a little thicker than inner circle.

 

To make pizza: Brush dough with oil. Arrange onions over pizza.

 

Bake for 6 to 8 minutes, or until crust is golden brown. Carefully remove pizza from oven. Set on firm surface. Spread dill cream over inner circle. Arrange slices of salmon so that they cover entire pizza, slightly overlapping inner border. Sprinkle with chives. Makes 1 (8-inch) pizza.

 

To serve: Using pizza cutter or large sharp knife, cut into four or six slices. Spoon a little caviar in center of each slice. Serve immediately.

SOUR CREAM LEMON PIE CLONE

( MARIE CALLENDER'S)

(Serves 8)

 

Graham cracker crust

11/4 cups graham cracker crumbs

1/4 cup sugar

4 tablespoons butter, melted

Cream cheese layer

12 ounces cream cheese

1/3 cup sugar

1/3 cup sour cream

1/4 teaspoon salt

1/2 teaspoon Knox gelatin

1 tablespoon water

1 teaspoon vanilla

Lemon topping

11/2 cups water

1 cup sugar

1/2 cup fresh lemon juice

5 tablespoons cornstarch

1/4 teaspoon salt

1 tablespoon grated lemon peel

4 egg yolks, beaten

2 tablespoons butter

1 teaspoon vanilla

 

For the crust: Mix all crust ingredients together and press into a 9-inch greased pie pan. Bake at 375 degrees for 6 to 8 minutes. Remove from oven and cool.

 

For the cream cheese layer: Combine cream cheese, sugar, sour cream and salt in a medium-size saucepan and cook over very low heat stirring constantly until mixture starts to boil lightly.

 

Mix gelatin with water and dissolve. When dissolved, add to cream cheese mixture along with vanilla and stir well. Cook until mixture reaches a light boil, and cook for 2 more minutes.

 

Remove from heat and cool. When it is lukewarm, layer cream cheese mixture onto crust and refrigerate until cooled.

 

For lemon topping: Place water, sugar, lemon juice, cornstarch, salt and lemon peel in a saucepan and whisk until mixture comes to a boil at medium heat. Cook for 2 minutes until thick.

 

Pour half of the hot mixture into beaten egg slowly, and stir constantly. When the egg mixture is completely blended, pour into the hot pudding, stir and cook until the pudding reaches boiling stage. Stir and let boil slowly for about 5 minutes. Remove from heat.

 

Add butter and vanilla and stir. Set aside until cool. When lemon mixture reaches room temperature, gently smooth it over the cream cheese mixture and chill for several hours before serving. Garnish with whipped cream, if desired.

 

SOURDOUGH EGGPLANT AND MOZZARELLA SANDWICHES

(Serves 6)

 

1 large eggplant

1 teaspoon Italian seasoning

2 teaspoons garlic, minced

2 teaspoons olive oil

1 large red onion, thinly sliced

4 ounces mozzarella cheese, sliced into 6 slices

6 sourdough rolls

 

Cut the skin from the eggplant. Slice eggplant into 1/2-inch slices. Dampen the eggplant with a small amount of water and season with the Italian seasoning and the garlic.

 

Heat the olive oil in a skillet. Slice the red onion into thin slices and place slices in the oil. Fry until tender, then drain on paper towels.

 

Add the eggplant to the oil, fry on both sides until browned. Drain on paper towels.

 

Place a slice of the cheese, slices of the red onion and slices of the eggplant into the sliced sourdough roll. Add more garlic, if desired. Heat in the microwave until the cheese melts and serve.

SPAGO HOUSE DRESSING

 

3 tablespoons balsamic vinegar

1 tablespoon sherry-wine vinegar

1 tablespoon Dijon mustard

1/2 tablespoon minced fresh thyme

1 small shallot, minced

1/2 cup extra-virgin olive oil

1/3 cup walnut oil

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground white pepper

 

In medium bowl, whisk together balsamic and sherry-wine vinegars, mustard, thyme and minced shallot. Slowly whisk in olive and walnut oils. When emulsified, season with salt and pepper. Refrigerate in covered container. When ready to use, whisk again. Dressing will keep three to four weeks. Makes about 1 cup.

SPINACH SALAD

Makes 4 servings

1 bunch spinach, washed and patted dry (about3/4pound)

1/2 cup slivered mild red onion

1/2 cup pitted olives, preferably Kalamata

Crumbled feta cheese (optional)

1 tablespoon wine vinegar

1/4 teaspoon dried oregano

1 small clove garlic, minced

1/8 teaspoon salt

3 tablespoons olive oil

Coarsely ground black pepper

 

Remove and discard stems from spinach; you should have about 8 cups leaves. Place in salad bowl; add onion, olives and (if used) feta cheese.

 

In a small bowl, combine vinegar, oregano, garlic and salt.

 

In a small pan, swirl olive oil over medium heat until it is hot but not smoking, 2 to 3 minutes. Using a whisk or fork, gradually beat oil into vinegar mixture.

 

Quickly add dressing to the salad, tossing lightly. Serve at once, offering freshly ground pepper to taste.

SWISS STEAK

1 1/2 lbs round steak -- 3/4" thick

2 tablespoons flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 medium onion -- sliced

1 carrot -- chopped

1 rib celery -- chopped

1 can tomato sauce (15 oz)

Cut round steak into serving pieces. Season flour with salt and pepper. Dredge meat in seasoned flour. Put onions in the bottom of Crock-Pot; add meat. Top with carrots and celery and cover with tomato sauce. Cover; cook on low 8 to 10 hrs. (high: 3 to 5 hrs)

TAGINE OF FISH

(tagine bil hoot)

Serves 4

1/4 cup minced fresh flat-leaf parsley

2 tablespoons minced fresh cilantro

1/2 cup olive oil

2 teaspoons sweet Hungarian paprika

8 threads Spanish saffron, toasted and crushed

1 teaspoon ground ginger

1 lemon

4 (6-ounce) boned firm-fleshed fish filets, such as mahi-mahi, red snapper, sea bass or

orange roughy

4 tomatoes, peeled, seeded and coarsely chopped

2 garlic cloves

1 teaspoon ground cumin

Salt and freshly ground pepper to taste

2 carrots, peeled and sliced diagonally

1 onion, thinly sliced

1 tablespoon preserved lemon pulp

12 green or black olives, pitted

Fresh parsley or cilantro leaves for garnish

 

In a large bowl, mix parsley, cilantro, olive oil, paprika, saffron and ginger. Add juice of half of the lemon. Coat fish fillets with this mixture and refrigerate for 1 to 2 hours, turning over once or twice. Cut other lemon half into very thin slices. Set aside.

 

Meanwhile, in a large saucepan, combine tomatoes, garlic and cumin. Cook over medium heat, stirring occasionally, until sauce thickens slightly, 8 to 10 minutes. Season with salt and pepper. Set aside.

 

Place carrot slices in a single layer on bottom of a small Dutch oven or enameled casserole. Cover with onion slices. Spoon tomato sauce over onion. Cover and cook over medium heat until carrots are tender, 15 to 20 minutes. Remove from heat and set fish on top of vegetables. Spread a little preserved lemon pulp over each fillet and top each one with a slice of lemon. Add marinade. Surround fish with olives. Cover pan once again and cook over medium heat until fish is flaky, 10 to 12 minutes. Spoon some sauce over fish. Garnish with parsley or cilantro leaves. Serve immediately.

WINTER VEGETABLE HASH

Makes 10 servings

1 small celery root (23/4 cups diced)

1 large turnip (13/4 cup diced)

1 pound parsnips (31/2 cups diced)

2 medium carrots (11/4 cups diced)

1 medium potato (1 cup diced)

2 cloves garlic, minced

1/2 cup chopped onion

3 tablespoons olive oil

1 teaspoon sea salt

1 teaspoon dried thyme

1 teaspoon chopped fresh rosemary

1/4 cup white wine vinegar

 

Peel celery root, turnip, parsnips, carrots and potatoes. Cut into 1/4- to 1/2-inch cubes. Combine in a large bowl with garlic and onion and mix well.

 

Preheat oven to 350 degrees. Heat olive oil in a large, deep frying pan over medium-high heat. Add diced vegetables and saute for 15 minutes, turning occasionally with a spatula. Stir in salt, thyme and rosemary. Add vinegar and toss with the vegetables, turning rapidly with a spatula, until vinegar has evaporated.

 

Place pan of vegetables in the oven. Roast for 45 minutes, or until vegetables are soft and top begins to brown.

 

SHALOM FROM SPIKE & JAMIE



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