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

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Recipes from Spike & Jamie

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Contents Disk 91

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).

4 LAYER BROWNIES DISK 91
5 MINUTE FUDGE DISK 91
7 DAY PICKLES DISK 91
ALMOND COOKIES DISK 91
ALOHA CHEESECAKE DISK 91
APPLE CRISP DISK 91
BAKED STUFFED PAPAYAS DISK 91
BANANA PUDDING DISK 91
BREAD PUDDING DISK 91
BROCCOLI CHEESE SOUP DISK 91
BROWN SUGAR REFRIGERATOR COOKIES DISK 91
CAKE MIX COOKIES DISK 91
CARROT COOKIES DISK 91
CHICKEN TORTILLA SOUP DISK 91
CHILI DISK 91
COOKIE SALAD DISK 91
CRANBERRY MUFFINS DISK 91
CRAWFISH BISQUE DISK 91
CREAM OF ASPARAGUS SOUP DISK 91
CREAM OF TOMATO SOUP DISK 91
DATE PECAN LOAF DISK 91
DELICIOUS WHITE BREAD WITH VARIATION DISK 91
DIVINITY DISK 91
EXTRA SPECIAL BEEF STEW DISK 91
FESTIVE CHRISTMAS COOKIES DISK 91
FREEZER WHITE BREAD DISK 91
FRUIT CAKE CANDY DISK 91
GARDEN CHOWDER DISK 91
GERMAN CABBAGE SOUP DISK 91
HAM AND CHEESE CASSEROLE DISK 91
HARD TACK DISK 91
HERBED FARMHOUSE LAMB CHOPS DISK 91
KALAMA VALLEY SALAD DISK 91
KALUA PORK DISK 91
KANAKA STEW DISK 91
KISS COOKIES DISK 91
LAYERED SALAD LAHAINA DISK 91
LEMON SLICES DISK 91
MANAPUA 02 DISK 91
MASHED POTATO SOUP DISK 91
MEXICAN LASAGNA DISK 91
MORE DISK 91
NEAPOLITAN COOKIES DISK 91
NEVER FAIL DIVINITY DISK 91
NO BAKE COOKIES DISK 91
OATMEAL COOKIES DISK 91
ONO BEEF STEW AND RICE DISK 91
PEANUT BUTTER COOKIES DISK 91
PECAN CRISPIES DISK 91
PINEAPPLE MACADAMIA NUT CHEESECAKE DISK 91
PIZZA QUICHE DISK 91
POTATO CHIP COOKIES DISK 91
PUMPKIN SPICE BARS DISK 91
RED LOBSTER NEW ENGLAND CLAM CHOWDER DISK 91
RUDOLPHS DRINK DISK 91
SAUERKRAUT AND CORNED BEEF SOUP DISK 91
SAUERKRAUT SOUP DISK 91
SCALLOPS WITH MINT AND CHIVES DISK 91
SHEPHERDS PIE DISK 91
SNOWBALLS DISK 91
STUFFED BELL PEPPERS DISK 91 
SUGAR FREE CHOCOLATE SLIM FAST DISK 91
SWEET AND SOUR MEATBALLS DISK 91
SWEET POTATO PIE DISK 91
TACO SOUP DISK 91
TRIPLE DELIGHT DISK 91
TURKEY POT PIE DISK 91
UNBELIEVABLE COOKIES DISK 91
WHITE CHRISTMAS FUDGE DISK 91
YUMYUMS DISK 91
ZUCCHINI CHOWDER DISK 91
ZUCCHINI COOKIES DISK 91















4 LAYER BROWNIES

1 pkg. Brownie Mix (for 13" x 9" pan)
2 (one 8 oz., one 3 oz.) pkgs. Cream Cheese, softened
2 c. Powdered Sugar
1 (16 oz.) Cool Whip, thawed
2 c. Cold Milk
1 (3.9 oz.) Instant Chocolate Pudding
1/2 c. Pecans, chopped

Prepare and bake brownies according to package direction, using a greased 13" x 9" x 2" baking pan. Cool completely. In a mixing bowl, beat cream cheese and sugar. Fold in 2 cups of cool whip. Spread over brownies. In another bowl, combine the milk and pudding mix; beat until smooth. Refrigerate for 5 min.; spread over the cream cheese layer. Spread with remaining cool whip; sprinkle with pecans. Refrigerate.

5 MINUTE FUDGE

2/3 c. Evaporated Milk
1-2/3 c. Sugar
1/2 t. Salt
16 Marshmallows, diced
1-1/2 c. Chocolate Chips
1 t. Vanilla
1/2 c. Chopped Nuts

Combine milk, sugar and salt in saucepan over medium heat. Heat to boiling. Cook 5 minutes, stirring constantly. Remove from heat. Add marshmallows, chocolate chips, vanilla and nuts. Stir until marshmallows melt. Pour into buttered 9" pan. Allow to cool. Cut into squares.

7 DAY PICKLES

1/2 gallon water
1 cup coarse salt
1 gallon sliced cucumbers
1/2 gallon water
1 tablespoon powdered alum
1/2 gallon water
1 tablespoon powdered ginger
1 quart vinegar
6 cups sugar
1 tablespoon celery seed
1 teaspoon ground cloves
1 teaspoon powdered cinnamon

Mix 1/2 gallon of water and coarse salt. Bring to a boil. Pour over 1 gallon sliced cucumbers. Put plate on top of cucumbers to keep under solution. Place cloth over container; let stand 4 days. On 5th day, drain cucumbers, rinse well and drain
again. Boil 1/2 gallon water with alum added. Pour over cucumbers and let stand 1 day. On 6th day, drain well. Boil 1/2 gallon water with ginger added; pour over cucumbers. On 7th day, drain well. Boil 1 quart vinegar, sugar, celery seed, cloves and cinnamon. Add cucumbers and bring to a boil again. Place in sterilized jars and seal.

ALMOND COOKIES

3 c. Slivered Almonds, toasted
4 Egg Whites
1-1/2 c. Sugar
1 t. Powdered Sugar
1/2 t. Almond Extract
Sugar

Process slivered almonds in a food processor until finely ground. (Do not over process to a powder.) Beat egg whites at high speed with an electric mixer until stiff peaks form. Fold in ground almonds, 1-1/2 cups sugar, powdered sugar and extract. Drop by rounded teaspoonfuls onto parchment paper-lined baking sheets; sprinkle with sugar. Bake at 300 degrees for 20 min. or until golden; remove to wire racks to cool. 4 dozen




APPLE CRISP

5-6 c. Apples - Pared & sliced. Place in baking dish.
Mix: 1 c. Flour
1/2 to 1 c. Sugar
1/2 c. Butter
Mix until crumbly & sprinkle over apples.

Add to apples - 1/4 c. brown sugar, 1 T. butter, lemon juice, cinnamon, nutmeg.
Then add crumb top. Bake about 45 min. at 350 degrees.

BAKED STUFFED PAPAYAS

1 Medium Onion chopped
1 Clove garlic finely chopped
1 lb Ground Beef
1 16oz. can whole tomato drained
1 Jalapeno finely chopped
1/2 ts Salt
1/4 ts Pepper
4 Papayas (about 12oz. each)
2 tb Parmesan cheese grated

Cook and stir beef, onion, and garlic in 10-inch skillet over medium heat until beef is light brown. Drain; stir in tomatoes, jalapeno pepper, salt and pepper. Break up tomatoes with fork. Heat to boiling. Reduce heat; simmer uncovered, until most of the liquid is evaporated, about 10 minutes. Cut papayas lengthwise into halves and remove seeds. Place about 1/3 cup beef mixture in each papaya half. Sprinkle with cheese. Arrange in shallow roasting pan. Pour very hot water into pan to within 1 inch of tops of
papaya halves. Bake, uncovered, at 350 degrees until papayas are very tender
and hot, about 30 minutes.

BANANA PUDDING

1 sm. French Vanilla Instant Pudding
2 c. Milk
1 can Eagle Brand Sweetened Condensed Milk
1 8 oz. Cool Whip
6 Bananas, sliced
1 box Vanilla Wafers

Add milk to pudding mix and beat until thickened. Add condensed milk and cool whip.
Mix till smooth. Add bananas. Layer bottom of dish with vanilla wafers.
Pour in pudding mixture. Top with more vanilla wafers. Chill before serving.

BREAD PUDDING

8 c. Day Old Bread, diced
4 Eggs
2 c. Sugar
1 t. Vanilla
1/2 c. Raisins (optional)
4 c. Milk

Beat eggs, vanilla, sugar and milk together in a mixing bowl. Add bread and raisins.
Let it soak for about 10 min. Put into buttered covered dish. Cover and bake at
350 degrees for 1 hour until golden brown.

BROCCOLI CHEESE SOUP

1 (10 oz.) pkg. Chopped Broccoli
1/2 c. Carrots, grated
1/2 c. Celery, chopped
1/2 c. Onion, chopped
1/2 stick Butter
1/4 c. Flour
2 c. Milk
1 lb. Velveeta Cheese, cubed
Pepper to taste

Combine vegetables in saucepan and cook until nearly done. Melt butter in medium saucepan; stir in flour until smooth. Add milk; stir constantly. When mixture becomes thick, add cheese and stir until melted. Add vegetables and pepper, mixing well. Heat thoroughly.

BROWN SUGAR REFRIGERATOR COOKIES

1 c. Crisco
2 Large eggs
2 c. Brown sugar
1 t. Vanilla
4 c. Flour
1 t. Baking soda
1 t. Baking powder
2 c. Chopped pecans

Cream crisco and sugar. Add eggs, one at a time. Add vanilla. Sift flour with soda and baking powder. Add to creamed mixture gradually. Add pecans. Form into 1" x 16" rolls. Wrap in waxed paper. Chill. Slice 1/4" thick and bake at 375 degrees about 12 min. Note: Dough may be frozen and used as needed for fresh cookies.

CAKE MIX COOKIES

1 (18.25 oz) pkg. Devil's Food Cake Mix
1 Egg
1/2 (8 oz) container Frozen Whipped Topping, thawed
1 c. Pecans, chopped
1/2 c. Powdered Sugar, sifted

Combine first 3 ingredients, stirring well (dough will be sticky). Stir in chopped pecans. Dust hands with powdered sugar, and shape dough into 3/4" balls. Coat balls with powdered sugar and place 2 " apart on ungreased baking sheets. Bake at 350 degrees for 10-12 min. or until done; remove to wire racks to cool. Makes about 5 doz. 

CARROT COOKIES

1 c. Flour
1/4 t. Baking Powder
1/4 t. Baking Soda
1/2 c. Butter or Margarine
1/2 c. Sugar
1/2 c. Brown Sugar, firmly packed
1/2 t Vanilla
1 Egg
1/2 c. Carrot, finely grated, not packed down
1 c. Quick Cooking Oats
1/2 c. Flaked Coconut
3/4 c. Pecans

On wax paper, thoroughly stir together the flour, baking powder and baking soda. In a medium bowl, cream the butter, sugars and vanilla; beat in egg until blended. Stir in the flour mixture, then the carrot, oats, coconut, and pecans. Drop by rounded teaspoonfuls about 1-1/2" apart, on buttered cookie sheets. Bake in a preheated 350 degree oven until lightly browned, 12-15 min. Makes about 4 doz.

CHICKEN TORTILLA SOUP

Chicken Breasts, cooked & shredded
1/2 c. Onion, chopped
1 Garlic Cloves, minced
1/2 t. Ground Cumin
1 T. Oil
1 can (14-1/2 oz.) Whole Tomatoes, cut up
2 cans Chicken Broth
1 can (4 oz.) Green Chili Peppers, cut into thin stripes
1/2 c. Picante Sauce
1/4 c. Parsley
1 t. Oregano
6 Corn Tortillas, cut into 1/2" wedges
1 c. Shredded Cheddar or Monterey Jack Cheese

In dutch oven, cook onion, garlic and cumin in oil until tender. Stir in broth, undrained tomatoes, picante sauce, chili peppers, oregano and parsley. Bring to a boil; reduce heat. Cover and simmer for 20 min. Stir in shredded chicken. Heat through. Cut tortillas in half, then cut crosswise into 1/2" wide stripes. In a heavy skillet heat 1/4" oil. Cook strips in hot oil, half at a time, about 1 min. or till crisp and light brown. Remove with a slotted spoon; drain on paper towels. Divide fried tortilla strips among soup bowls. Ladle soup over tortilla strips. Sprinkle each serving with shredded cheese. Serve
immediately. Makes 4 servings.

CHILI

2 lbs. Ground Beef
2 T. Bacon Fat
2 t. Ground Cumin
1/2 t. Oregano
4 T. Chili Pepper
1/2 t. Black Pepper
6 Dry Chili Peppers
2 lg. Onions, chopped
1 lg. Green Pepper, chopped
5 cloves Garlic
1-1/2 t. Salt
2 cans Tomato Sauce
2 c. Water

Heat fat in heavy skillet. Add onions, & green pepper; cook over medium heat until onions are golden. Add meat and garlic. Add remaining ingredients and simmer for 3-4 hours, adding more water or tomato sauce as needed.

COOKIE SALAD

This can be served as either a salad or dessert. This recipe can also be used to make parfaits. Simply layer the salad, extra whipped topping, crushed cookies and repeat. Top parfaits with a dollop of whipped topping. Or, to serve as a pie, pour into a graham cracker or cookie crust and chill before serving.

2 (3.4 ounce) packages instant vanilla pudding mix
2 cups buttermilk
12 ounces frozen whipped topping, thawed
1 (20 ounce) can pineapple chunks, drained
2 (11 ounce) cans mandarin oranges, drained
1/2 (11.5 ounce) package fudge stripe cookies

In a large bowl, mix together the pudding mix and the buttermilk. Fold in the whipped topping. Mix in the pineapple chunks and mandarin oranges. Chill until ready to serve. Crush cookies and mix in just before serving. 
CRANBERRY MUFFINS

1 c. Cranberries, chopped
1/2 c. Sugar
2 c. Flour
3/4 t. Baking Soda
1/4 t. Salt
1/4 c. Sugar
1 Egg, beaten
3/4 c. Buttermilk
1/4 c. Shortening, melted
1/2 c. Pecans, chopped (opt.)

Preheat oven to 400 degrees. Mix 1/2 cup sugar and cranberries and soak together 
overnight. Mix together flour, baking soda, salt & sugar. Add egg, buttermilk and 
shortening. Mix in cranberries. Grease muffin tins or use non stick muffin tins and 
spray with a non stick spray. Cook at 400 degrees for 20 min.

CRAWFISH BISQUE

3 lb. Crawfish
2 oz. Olive Oil
1 t. Paprika
1/8 t. Cayenne Pepper
2 qt. Water
1/2 c. Onion, chopped
1/2 c. Green Bell Pepper,chopped
1 T. Tomato Paste
3 c. Whipping Cream
1/2 c. Tomato, chopped
2 oz. (4 T.) Brandy

Boil crawfish in a large pot of water. Drain & cool until crawfish can be handled easily, remove tail & save shells. Refrigerate tail meat. Heat oil in large saucepan or Dutch oven. Add crawfish shells, paprika & cayenne. Saute 5 min. Add water and bring to boil. Reduce heat & simmer 30 min. Strain liquid into another pan. Crush shells to remove remaining liquid and add it. Discard shells. Return to heat and add onion, bell pepper, tomato paste, cream & tomato. Simmer 1 hour, stirring frequently. Add brandy & crawfish tail meat. Simmer 10 min. Makes 8 servings.

CREAM OF ASPARAGUS SOUP

4 c. Chicken Stock
1 t. Chicken Base
1/4 c. Roux
1 lb. Fresh or Frozen Asparagus Cuts
2 c. Milk
1/2 c. Half-and-Half
Pinch Grated Nutmeg

In medium saucepan, bring chicken stock and chicken base to a boil over medium-high heat; stir in roux. Continue cooking, stirring constantly, until thickened. Reduce heat to low. Add asparagus, milk, half-and-half and nutmeg. Season to taste with salt and white 
pepper. Simmer 15 min. or until asparagus is crisp-tender.

CREAM OF TOMATO SOUP

2-1/2 c. Tomatoes, diced & peeled
1/4 c. Celery, diced
1/4 c. Onion, diced
1 T. Oil
2 T. Flour
1 c. Evaporated Milk
1 t. Salt
1/8 t. Pepper

In a saucepan, combine tomatoes, celery, and onion; bring to a boil. Reduce heat; cover and simmer for 15 min., stirring often. Cool for 10 min; pour into a blender. Cover and process until smooth. In a large saucepan, heat oil; stir in flour until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 min. Gradually stir in tomato mixture. Add salt and pepper; heat through. Makes 3-1/2 cups.

DATE PECAN LOAF

2 c. Sugar
1/2 c. Heavy Cream
1 lb. Dates, cut up
4-5 c. Pecans

Boil sugar and cream until hard boil stage. Stir in dates until they dissolve,
then add whole pecans until you can no longer stir them in. Dump on wet cloth and 
form loaf. Refrigerate till time to serve, then slice. Keeps a long time in refrigerator.

DELICIOUS WHITE BREAD WITH VARIATIONS

2 tablespoons Active Dry Yeast
2 3/4 cups Water -- (110 degrees)
1/2 cup Dry Milk
2 tablespoons Sugar
1 1/2 teaspoons Salt
1/3 cup Vegetable Oil
7 1/2 cups Flour -- (more or less)

Sprinkle yeast on water. Stir to dissolve. Add dry milk, sugar, salt, oil & 3 cups flour. Beat with mixer until smooth (3 min). Gradually add enough of remaining flour to make a soft dough that leaves the sides of the bowl. Cove and let rest 15 minutes. Knead until smooth & satiny (5 min). Divide dough in half and shape loaves. Place in greased loaf pan and let rise 45 minutes to 1 1/2 hours, or until dough has doubled. Bake at 350 degrees F for 30-35 minutes or until loaves sound hollow when tapped. Rub shortening
onto top crust of bread right after taking out of oven.

*Variations*

*Freezer dough: Add 1/2 teaspoon of Ascorbic Acid (such as products like
Fruit Fresh) and change amount of yeast in recipe to 3 Tbsp.. After
kneading dough, cover and let rest for 15 minutes, then form dough into
desired shapes to be frozen. Flash freeze by placing in bread pans or on
baking sheet, until dough is firm and no longer sticky. Then, place into
zip baggies, and freeze for up to 6 months before baking. To bake, place
dough into bread pan, or onto baking sheet, and let thaw for 5-6 hours,
until dough is about double in size, then bake at 350 degrees for 30 - 35
minutes, or until loaf sounds hollow when tapped.

*Italian style round bread: form loaves into flat circles about 10 inches
across. Place loaves onto cookie sheet which has been oiled with olive oil.
Rub tops of loaves with olive oil, then sprinkle with Parmesan cheese,
parsley, paprika and garlic salt. Bake 20-25 minutes in 350 degree F oven.
Serve with spiced olive oil (for dipping) or butter.

*Dinner Rolls: Divide dough into 24 equal pieces. Form into rounds and
place side by side in a prepared 13 x 9 cake pan or muffin tins. Bake at
350 degree F oven for 20 - 25 minutes.

DIVINITY

2 c. Sugar
1/2 c. White Corn Syrup
1/2 c. Water
Dash of Salt
2 Egg Whites
1 t. Vanilla
3/4 c. Pecans, chopped

In saucepan over low heat, mix the sugar, corn syrup, water & salt. Stir until sugar is dissolved; then cook without stirring to 252 degrees (hard ball stage). Remove from heat & pour into stiffly beaten egg white, beating constantly. Continue beating until mixture loses it's gloss. Add vanilla & pecans and drop quickly from tip of spoon onto waxed paper or spread in greased pan and cut in squares when cold. 
EXTRA SPECIAL BEEF STEW

1/4 cup oil
2 1/2 pounds beef stew cut in 1 1/2" cubes
1 teaspoon garlic minced
1 teaspoon salt
1/8 teaspoon pepper
1/3 cup flour
3/4 cup dry white wine
1/4 cup water
1carrot, peeled halved
1 rib celery halved
4 sprigs parsley
1/4 teaspoon thyme
1 bay leaf
1 pound small white onions
1 pound sliced mushrooms fresh
2 tablespoons lemon juice
1/2 cup cream
2 egg yolks

In Dutch oven heat oil; add meat; brown well (about 15 minutes). Add garlic, salt and pepper. Sprinkle flour over meat; stir to blend. Add liquids, carrots and celery. Tie herbs in cheese cloth bag and add. Cover and simmer for 45 minutes. Stir occasionally. Add onions and cook 15 minutes more. Rinse, pat dry and slice mushrooms. Add and cook 15 minutes more. Discard herbs, carrots and celery. Add lemon juice. Beat cream and egg yolks and stir some of the hot mixture into the egg yolk mixture. Return all to
saucepan, stirring constantly. Heat until hot. Serve with buttered noodles and French bread.

FESTIVE CHRISTMAS COOKIES

3/4 c. Shortening
1/4 c. Butter
1 t. Salt
1/2 c. Powdered Sugar
2 T. Vanilla
2 c. Flour
1 c. Pecans, chopped

Blend shortening, butter, salt, sugar & vanilla. Add flour & pecans. Drop by tablespoon on greased cookie sheet. Bake 25 min. at 325 degrees. Cool. Roll in powdered sugar. Makes 40. If preferred, dough may be shaped into balls or finger shaped rolls instead of being dropped from spoon.


FREEZER WHITE BREAD
Makes 4 loaves

4 packages dry yeast
3/4 cup lukewarm, 110 degree F, water
2-1/2 cup hot tap water
1/2 cup sugar
2 tablespoons salt
1/4 cup shortening
3/4 cup milk
12-1/2 to 13-1/2 cups unbleached flour

Dissolve yeast in the lukewarm water; let set 5 minutes. In a mixing bowl, combine hot tap water, sugar, salt, and shortening; stir to dissolve, then mix in milk. When mixture is a lukewarm 110 degrees F., beat in 4 cups of the flour; add the yeast-water; beat vigorously until smooth. Stir in enough remaining flour to make a stiff dough. Turn onto a lightly floured board and knead for 15 minutes. Cover with a plastic wrap rest for 10
minutes. Divide the dough into 4 balls; flatten each into a disk 6 inches across. Place disks on plastic lined cookie sheet and cover loosely with plastic wrap; Freeze until firm. Transfer frozen disks to a plastic bag and freeze for up to one month.

Baking directions:
Remove desired number of disks from the freezer; each disk will make 1 loaf. Cover with a clean towel and let thaw at room temperature for 4 hours. Shape into loaves; place in greased 8x4x2" loaf pans. Let rise, until doubled, about 1-1/2 hours. Bake at 350 degrees for 35 minutes or until golden. 

FRUIT CAKE CANDY

1 pkg. Dates, chopped
2 c. Coconut
1 c. Pecans, chopped
1 can Eagle Brand Sweetened Condensed Milk
1/2 c. Candied Cherries, cut in halves
2 slices Candied Pineapple, cut up

Mix all ingredients together well. Put into a well greased pan. Bake at 350 degrees for 45 min. for a loaf and 30 min. for a small pan. NOTE: This is a candy like cake, NOT a cake type fruit cake.

GARDEN CHOWDER

1/2 c. Green Pepper, chopped
1/2 c. Onion, chopped
1/4 c. Butter or Margarine
1 c. each Potato, Celery, Cauliflower, Carrot & Broccoli, diced
3 c. Water
3 Chicken Bouillon Cubes
1 t. Salt
1/4 t. Pepper
1/2 c. Flour
2 c. Milk
1 T. Fresh Parsley, minced
3 c. Shredded Cheddar Cheese

In a dutch oven saute green pepper and onion in butter until tender. Add vegetables, water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 min. or until the vegetables are tender. Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 2 min. Add the parsley. Just before serving, stir in the cheese until melted.

GERMAN CABBAGE SOUP

2 tablespoons unsalted butter
1 cup yellow onion -- diced
1/2 teaspoon caraway seeds
2 tablespoons unsalted butter
8 cups green cabbage -- cored and chopped
1/2 cup dry sherry
1/4 cup fresh lemon juice
5 1/2 cups vegetable broth
2 cups red potatoes -- diced
1/4 cup carrot -- peeled and grated
1/2 teaspoon black pepper
Salt to taste
6 tablespoons unsalted butter -- melted
1/2 cup all-purpose flour
2 cups skim milk -- warmed
1/2 cup sour cream
1/4 cup prepared horseradish
1 tablespoon chopped fresh chives
1/8 teaspoon kosher salt
1/8 teaspoon cayenne

Melt 2 tablespoons butter in a large stock pot over medium heat. Add onion and caraway; saute until onion is soft, about 5 minutes. Add 2 tablespoons butter and cabbage. Cover and cook 10 to 15 minutes, until cabbage is slightly brown.

Increase heat to medium-high and deglaze the pot with sherry and lemon juice. Add vegetable broth, potatoes, carrot, pepper, and salt. Bring soup to a boil, reduce heat to medium, and simmer 15 minutes. 

Meanwhile, melt 6 tablespoons butter in a small saucepan over medium heat. Whisk in flour; cook, stirring, for about 2 minutes. Gradually add warm milk; cook 3 minutes, whisking constantly. 

Increase heat under soup to medium-high and bring to a simmer. The stir the milk mixture into soup -- it should begin to thicken immediately. Cover and remove soup from heat. If it seems too thick, add a little more milk. To make the garnish, combine the sour cream and last 4 ingredients in a small bowl. Before serving, garnish soup with a dollop of the sour cream-horseradish mixture and additional chives, if desired. serves 10

HAM AND CHEESE CASSEROLE

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

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

HARD TACK

3 Eggs, beaten
1 c. Sugar
1 8 oz. pkg. Chopped Dates
3 c. Pecans
1 c. Flour
1/2 t. Soda
1/2 Salt
1 t. Vanilla

Beat eggs well, add dates to eggs. Beat to separate date pieces. Mix sugar, flour, salt & soda together. Add slowly to egg mixture. Add vanilla. Fold in pecans. Bake in 8" x 12" x 1-1/2" pan for 45 minutes at 300 degrees.
HERBED FARMHOUSE LAMB CHOPS 

The mixture of herbs, which flavors the lamb, and the bread crumbs, which keep it moist, make for mouthwatering lamb chops. Grill them quickly over a very hot fire, or broil them in a hot oven. 

1/3 cup loosely packed fresh rosemary leaves 
3/4 cup loosely packed fresh sage leaves 
2 tablespoons fresh thyme leaves 
1 cup dry bread crumbs 
Sea salt 
8 6-ounce lamb loin chops, about 1 inch thick 
2 tablespoons extra-virgin olive oil 
Freshly ground black pepper 

Mince together the rosemary, sage and thyme and place in a small bowl. Add the bread crumbs and a good pinch of salt, and toss together until thoroughly blended. 

Rub the lamb chops on both sides with the oil and season on both sides with salt and pepper. 

Using half the herb mixture, press an equal amount onto one side of the lamb chops. Turn the chops and press the remaining herb mixture onto the other side. Let the chops rest for 1 hour at room temperature. 

Spray grill racks with nonstick cooking spray or brush with oil. Grill the lamb chops until golden and slightly crisp on one side, about 4 to 5 minutes. Turn and repeat on the other side. The amount of time you grill the chops will depend on thickness and how rare you like them. After about 4 minutes per side, they are usually done all the way through, but still moist and juicy. For rare lamb chops, reduce the cooking time by 1 minute per side. An instant-read meat thermometer should register 145 degrees F for medium-rare and 160 degrees for medium. 

Remove from the grill and serve immediately. 

KALAMA VALLEY SALAD

Salad
16 ounces Manoa lettuce
1 recipe Salad Dressing see below
8 tablespoons pine nuts toasted
8 tablespoons Roquefort cheese crumbled
24 rings Maui onion

Dressing
1/3 cup wine vinegar
1/3 cup extra virgin olive oil
1/3 cup mango preserves
1 tablespoon Dijon Country Mustard
1 teaspoon fresh basil chopped
salt to taste
fresh ground black pepper to taste

Toss the dressing with the Manoa lettuce until coated. (1 pound of Manoa lettuce will make 8 servings.) Plate the salad with a sprinkle of pine nuts, crumbled Roquefort cheese and onion rings.

Dressing:
Mix all ingredients, except the oil, in a clean, wide mouth, used mayonnaise jar that can accommodate a Braun hand mixer. Just before serving, blend the dressing *IN* the container with the Braun. Slowly add the oil in a thin stream. Toss with greens and serve.

KANAKA STEW

1/4 cup bacon drippings
1/4 pound salt pork diced
12 small onions
2 pounds beef chuck roast cubed
3 cups water
2 beef bouillon cubes
2 teaspoons paprika
3/4 teaspoon salt
dash pepper
3 medium potatoes, pared
3 medium tomatoes
3 medium carrots
1 small head cabbage
poi OR flour and water paste

Put 2 tablespoons dripping into a large saucepan. Brown salt pork and onions; remove from pan. Add remaining drippings and beef and brown. Add salt pork, onions, water, bouillon cubes, paprika, salt and pepper; stir until well mixed. Cover and simmer 1 1/2 hours. Cut potatoes, tomatoes and carrots into 1" pieces. Add to stew and simmer 30 minutes longer. Remove tomato skins from stew. Cut cabbage into six wedges and lay on top of stew. Simmer 20 minutes or until cabbage is tender. Remove cabbage and cut into smaller pieces. Stir poi into stew until desired thickness is reached. Serve
stew topped with cabbage.




KISS COOKIES

1/4 cup shortening
1/4 cup margarine or butter (softened)
1/4 cup brown sugar
1 egg, separated
1/2 tsp vanilla
1 cup flour
1/4 tsp salt
3/4 cup finely chopped nuts
1-14 oz. bag Hershey's kisses

Preheat oven to 350 degrees F. Cream shortening, butter, sugar, egg yolk and vanilla. Blend dry ingredients in. Roll dough into 3/4 inch balls, beat egg white with a fork, dip balls in egg white. Roll balls in nuts, place balls on ungreased cookie sheets 1 inch apart. Press a kiss in to the center of each ball. Bake 10-12 minutes. Caution: Do not touch kiss until cool. Yields 3 dz. 1-inch cookies.

LAYERED SALAD LAHAINA

1 Head lettuce, finely chopped
2 c Celery, thinly sliced
1/2 c Green onions, thinly sliced
8 oz Cn sliced water chestnuts
20 oz Pkg petite peas
1 1/2 c Mayo

1 t Seasoned salt
1 T Sugar
Garlic powder
1/2 c Parmesan
1 lb Bacon, cooked, crumbled
3 Hard cooked eggs

Layer first 6 ingredients in order given. Over mayo, sprinkle seasoned salt, sugar, garlic powder and Parmesan. Cover; chill well (better OVERNIGHT). Before serving, add bacon and garnish with eggs.

LEMON SLICES

2 c. Flour
1/4 t. Baking Powder
1/4 t. Salt
2-3 Lg. Lemons
3/4 c. Margarine or Butter, softened
1/2 c. plus 2 T. Sugar
1/2 c. Powdered Sugar
1/2 t. Vanilla Extract

On sheet of waxed paper, stir together flour, baking powder and salt. From lemons, grate 1 T. peel and squeeze 2 T. juice. In a large bowl, mix at medium speed, butter, 1/2 c. sugar and powdered sugar until creamy. Beat in vanilla, lemon peel and juice until blended. Reduce speed to low and beat in flour mixture just until combined. Divide dough in half. Shape each half into 6" log. Wrap each log in waxed paper and refrigerate dough overnight. (If using margarine, freeze dough overnight.) Preheat oven
to 350 degrees. Keeping remaining log refrigerated, cut 1 log into 1/4" slices. Place slices 1-1/2" apart on ungreased cookie sheet. Sprinkle lightly with some of remaining 2 T. sugar. Bake 12 min. or until lightly browned at edges. Cool on cookie sheet on wire rack 2 min. With wide spatula, transfer to wire rack to cool completely. Repeat with remaining dough and sugar. Makes about 5 doz. 

MANAPUA #2

Dough
1 package active dry yeast
3/4 cup warm water (105-115 deg)
2 1/2 cups biscuit mix
2 tablespoons vegetable oil

filling
1 pound lean char siu (Chinese roast pork) diced
1/2 cup chopped green onions
1 tablespoon vegetable oil
1 1/2 teaspoons sugar
1 tablespoon nam yue (red bean curd)
1/2 teaspoon Chinese five spice

Combine shar siu, onions, oil, sugar, nam yue and five spice. Set aside. Dissolve yeast in warm water. Stir in biscuit mix. Turn onto floured pastry cloth and knead until smooth (about 20 times). Divide dough into 12 pieces. Grease hands and board with vegetable oil. Flatten pieces of dough into circles about 1/3" thick. Let the circles rest. Place 1/12th of the filling on top of each circle. Form into buns by pulling the dough up around the
filling. Pinch to seal the seams. Place on squares of waxed paper, smooth side up. Arrange on a steaming rack. Cover and let rise until doubled. Steam for 15 minutes. Serve warm.

MASHED POTATO SOUP

1 T. Onion, chopped
1 T. Butter
2 c. Milk
1-1/2 c. Mashed Potatoes
1 T. Fresh or Dried Chives
Salt & Pepper to taste

In a saucepan, saute the onion in butter until tender. Add milk, potatoes, salt and pepper; heat through. Garnish with chives.

MEXICAN LASAGNA

1 lb. Ground Beef
1/2 c. Celery, chopped
1/2 Onion, chopped
1/4 c. Green Bell Pepper, chopped
1 can Tomatoes (14-1/2 oz.)
1 can Enchilada Sauce (10 oz.)
1/4 c. sliced Ripe Olives
1/8 t. Salt
1 c. American Cheese, grated
1 c. Cottage Cheese
1 Egg, beaten
1/2 c. Vegetable Oil
8 Corn Tortillas
1/2 c. American Cheese, grated

Combine first 4 ingredients and saute over medium heat. Add next 4 ingredients and
stir well. Bring to boil and reduce heat. Simmer for 10-15 min. Meanwhile, combine
2 cheeses and egg. Set aside. Heat oil in skillet. Cut 2 of the tortillas into quarters.
Fry in oil, drain. Fry remaining tortillas whole, drain and crumble. Spoon 1/3 meat mixture into 12" x 8" ovenproof dish. Spoon half of cheese mixture over meat. Top with 1/2 of the crumbled tortillas. Repeat layers, ending with meat. Top with quartered tortillas. Bake at 350 degrees for 30 min. Top with 1/2 cup grated cheese. Bake an additional 5 min. Let stand for 5 min. before serving.

MORE
(The more you eat, the more you want.)

1/2 lb. Macaroni
1 lb. Ground Beef
1/3 c. Salad Oil
1 Onion, minced
1 clove Garlic
1 Green Pepper
2 c. Peas
2 c. Corn
1 can Tomato Soup

Cook macaroni, drain and rinse. Cook meat in oil, until lightly brown, skim meat
out of pan. Cook onion, pepper, and garlic until soft. Combine with meat & macaroni.
Add tomato soup, peas, and corn. Let stand 30 min. Bake 30 min at 350 degrees.
Serve hot. (Better when warmed over.)

NEAPOLITAN COOKIES

2-1/2 c. Flour
1 c. Butter or Margarine, softened
1-1/2 c. Sugar
1 Egg
1-1/2 t. Baking Powder
1 t. Vanilla Extract
1/2 t. Salt
1/2 t. Almond Extract
5 drops Red Food Coloring
1 (1 oz) sq. Unsweetened Chocolate
1/2 c. Pecans or Walnuts, chopped

Beat flour, butter, sugar, egg, baking powder, vanilla and salt together at low speed until just mixed. Mix at medium speed for 3 min. Divide dough equally into 3 small bowls. Add almond extract and red food color to one portion; stir until thoroughly mixed. In 1 qt. saucepan over low heat, melt chocolate. Mix chocolate into second bowl, and nuts into the third bowl. Line a 9" x 5" loaf pan with waxed paper and spread almond dough evenly in pan. Then spread nut dough and finally, chocolate dough. Cover layered dough with waxed paper and place in the refrigerator until firm, about 4 hours. Preheat oven to 350 degrees. Turn out chilled dough by inverting pan; peel off waxed paper. With sharp knife, cut dough lengthwise in half. Slice each half of dough crosswise into 1/4" slices. Place slices on cookie sheet 1" apart. Bake 10-12 min. until light brown.
Remove to wire racks to cool. 

NEVER FAIL DIVINITY

1/3 c. Water
1-1/2 c. Sugar
1/4 t. Cream of Tartar
Dash of salt
7 oz. jar Marshmallow Creme
1 t. Vanilla
1 c. Pecans, chopped

Combine water, sugar, cream of tartar and salt. Do not stir. Bring to a rolling boil and boil until temperature on candy thermometer reaches 248 degrees. Place marshmallow creme in small bowl. Beat at low speed with electric mixer while gradually pouring in hot syrup mixture. Add vanilla. Beat until candy loses its gloss and holds its shape when dropped from a spoon. If mixture is underbeaten, it will not hold its shape, and
if it is overbeaten, it will become dry. Add nuts. Drop from spoon onto wax paper. Cool and store in air tight container.

NO BAKE COOKIES

4 T. Cocoa
2 c. Sugar
1/2 c. Butter
1/2 c. Milk
Pinch of Salt

Bring mixture to a boil for 1 min. Remove from heat.

Add: 1/2 c. Peanut Butter
3 c. Oatmeal, quick cooking
1 t. Vanilla
1/2 c. Pecans, chopped

Stir well. Drop by teaspoon onto waxed paper.

OATMEAL COOKIES

2 Eggs
1 c. Brown Sugar
1 c. White Sugar
1/2 c. Nuts
1 t. Salt
1 c. Shortening
1-1/2 c. Flour
3 c. Oatmeal
1 t. Soda
1 t. Vanilla

Cream shortening & sugar. Add beaten eggs and then dry ingredients sifted together. Add vanilla & nuts. Form in roll. Chill and cut 1/4" thick slices. Bake on ungreased cookie sheet at 350 degrees for 10 min. Makes 5 doz. 

ONO BEEF STEW AND RICE

3 to 4 lbs beef stew meat cut in cubes
1/4 cup olive oil butter or bacon drip
1/2 cup all-purpose flour SEASONED WITH salt and pepper AND paprika to taste
2 to 3 cloves garlic pressed
5 to 6 cups chicken stock or beef stock
4 to 6 large Maui onions cut in sixths
6 large potatoes quartered
6 large carrots cut in large pieces
6 stalks celery cut in large pieces
1 bay leaf
2 teaspoons Worcestershire sauce
1/4 cup catsup
additional stock optional
additional garlic optional
1/2 cup red wine optional
cooked rice

Combine salt, pepper, paprika and flour in a bag. Add cut up stew meat and shake well to coat. Heat large heavy pot. Add bacon drippings, olive oil or butter OR a combination. When the oil is hot, add minced garlic and dredged stew meat and cook on medium high until the meat is well browned all over. If there isn't room for all the meat to brown at one time, do it in shifts. When the meat is well browned, remove it from the pot. Add the remaining seasoned flour to the pot and additional oil (if needed) to form a nice paste. Whisk well loosening any browned leavings. Add VERY cold stock and whisk until it is hot, bubbly and thickened. Return the meat to the pot and add the veggies, bay leaf, Worcestershire sauce and catsup. Mix well and bring to a simmer. Simmer partially covered for at least two hours. Add additional stock, if necessary, and stir occasionally. You might also like to add an additional clove of minced garlic and/or 1/2 cup of red wine. Serve with lots of hot cooked rice.

PEANUT BUTTER COOKIES

1 c. Brown Sugar
1 c. White Sugar
3/4 c. Crisco
1 c. Peanut Butter
2 Eggs, well beaten
1/2 t. Salt
2 t. Soda
3 c. Flour

Mix well. Drop by teaspoon onto ungreased cookie sheet. Pat down with fork. Bake for 10 min. at 350 degrees. 

PECAN CRISPIES

1/2 c. Butter, softened
1/2 c. Shortening
2 c. Light Brown Sugar, firmly packed
2 Eggs
2-1/2 c. Flour
1/2 t. Baking Soda
1/4 t. Salt
1 c. Pecans, chopped

Cream butter and shortening at medium speed with an electric mixer; gradually add brown sugar, beating until fluffy. Add eggs; beat until blended. Add flour, soda, and salt; beat until blended. Stir in pecans. Drop by level tablespoonfuls 2 " apart onto lightly greased baking sheets. Bake at 350 degrees for 12-15 min. Cool slightly on baking sheets; remove to wire racks to cool. Makes about 3 doz. 

PINEAPPLE MACADAMIA NUT CHEESECAKE

20 ounces crushed pineapple undrained
1 1/2 cups vanilla wafer crumbs
1/4 cup unsalted butter melted
PLUS 2 tablespoons unsalted butter melted
1/4 cup brown sugar, packed
1 teaspoon vanilla extract
1 egg white lightly beaten
16 ounces cream cheese softened
2/3 cup sugar
4 eggs
1/4 cup light rum
1 teaspoon vanilla extract
12 ounces coconut grated
1/2 cup macadamia nuts chopped
16 ounces sour cream
1/4 cup sugar
PLUS 2 teaspoons sugar
1 tablespoon light rum

Drain the pineapple, reserving 1/4 cup of the juice. Set pineapple and juice aside. Combine vanilla wafer crumbs, butter, brown sugar and 1 teaspoon vanilla extract; stir well. Firmly press the crumb mixture on the bottom of a 10" springform pan. Brush with egg white; bake at 350 degrees F for 10 minutes. Set aside. Beat cream cheese at medium speed of an electric mixer until light and fluffy; gradually add 2/3 cup sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in 1/4 cup rum and 1 teaspoon vanilla extract. Fold in reserved pineapple, coconut and macadamia nuts. Pour batter into prepared pan. Bake at 350 degrees F for one
hour. Remove cheesecake from oven; increase oven temperature to 450 degrees
F. Beat sour cream at medium speed 2 minutes. Add reserved pineapple juice,
1/4 cup plus 2 tablespoons sugar, and 1 tablespoon rum; beat 1 minute. Spread mixture on top of cheesecake. Bake at 450 degrees F. for 5 minutes. Turn oven off. Partially open oven door and let cheesecake cool in oven for 1 hour. Let cool to room temperature in pan on a wire rack; chill at least 2 hours. Carefully remove sides of springform pan.

POTATO CHIP COOKIES

2 sticks Margarine
1/2 c. Sugar
1-1/2 c. Flour
1/2 to 3/4 c. Potato Chips, crushed
1 t. Vanilla

Cream margarine and sugar. Work in flour, vanilla and potato chips. Line a cookie sheet with foil, shiny side up. Drop by teaspoon, leaving space between each. Make each cookie really small. Bake at 400 degrees until a light brown. Leave on foil until cool.

PUMPKIN SPICE BARS

1 box Spice Cake Mix (2-layer)
1 can(15-16 oz.) Pumpkin
3/4 c. Miracle Whip Salad Dressing (regular or light)
3 Eggs

Mix together in bowl. Pour into 15" x 10" x 1" pan. Bake on 400 degrees for 18-21 minutes or until knife comes out clean.

Icing
1/2 c. Butter, softened
3 c. Powdered Sugar
2 T. Milk
1 t. Vanilla

Spread on cool cake. Cut into squares. Makes about 3 dozen.

RED LOBSTER NEW ENGLAND CLAM CHOWDER

Considered one of Red Lobster's favorite signature items, this dish has been screaming to be copied for years now. The tiny screams, which sound a lot like hundreds of little clams being plucked from their shells, could no longer be ignored. What's great about this clone recipe is that we don't have to do any of the plucking ourselves. Rather than going through the tedious (and expensive) task of steaming the clams and dicing up all the good parts, we can use the more affordable and convenient canned clams found in any supermarket. Just remember not to toss out the clam juice in the cans when you open them, since you'll be needing that flavorful liquid in the first step. 

From Top Secret Recipes:

2 1/2 cups water
three 6.5-ounce cans minced clams (plus liquid) 
1/2 cup all-purpose flour 
1 teaspoon minced fresh parsley 
1/2 teaspoon salt 
1 bay leaf 
dash ground thyme 
2 white or red potatoes, peeled and diced
(not russet or yellow potatoes) 
1 cup heavy cream 

1. Combine water and liquid drained from all 3 cans of clams in a large saucepan. Stir in flour, parsley, salt, bay leaf and thyme. Turn to medium heat.
2. When water begins to bubble, add the potatoes and simmer for 5 minutes. Stir often to keep the potatoes from sticking to the bottom of the pan.
3. Add the clams to the saucepan and simmer for 10 minutes, stirring often. 
4. Add the cream and simmer for an additional 5 minutes. Watch the pan carefully to be sure the chowder doesn't bubble over. Turn down the heat if the soup begins to erupt. (http://www.topsecretrecipes.com)
Makes 5 servings.

Tidbits
Some brands of canned clams seem to be saltier than others. Depending on the saltiness of the clams you choose, you may want to add a bit more salt. Start with an additional 1/4 teaspoon of salt if you find the soup on the bland side.

PIZZA QUICHE

1/2 pound hot or mild Italian sausage
2 each pie crusts (9 inch)
1 cup Ricotta cheese
3 each eggs
1 cup shredded Mozzarella cheese
3 ounces sliced pepperoni -- chopped
1/4 cup grated Parmesan cheese
2 tablespoons milk
Pizza sauce

Remove casings from sausage. Cook sausage in a medium skillet until browned,
stirring to crumble; drain well and set aside.

Line a 9-inch pieplate with one of the pie crusts; flute edges. Bake at 450
degrees F. for 5 minutes. Remove from oven; reduce oven temperature to 350
degrees F.

Combine Ricotta cheese and eggs; beat well. Stir in sausage, Mozzarella,
pepperoni, and Parmesan. Spoon into partially baked pie crust. Cut remaining
piecrust so that it becomes an 8-inch pie crust and cut into 6 wedges.
Arrange on top of filling. Bake at 350 degrees F. for 20 minutes. Brush milk
over top of crust; bake an additional 20 minutes or until golden brown. Let
cool 10 minutes; serve with warm pizza sauce. Yield: 6 servings.

RUDOLPHS DRINK

1 16 oz. bottle Apple Juice
1 16 oz. bottle Cranberry Juice
1 16 oz. bottle Lemon-Lime Soda
3 Cinnamon Sticks
Tiny Candy Cane Stirrers

In a large saucepan, mix the apple juice, cranberry juice & lemon-lime soda with the cinnamon sticks. Heat and then serve in mugs with tiny candy cane stirrers.

SAUERKRAUT AND CORNED BEEF SOUP

1/2 c. onion
1/2 c. celery
2 T. butter
1 c. chicken broth
1 c. beef broth
1/2 tsp. baking soda
2 T. cornstarch
2 T. water
3/4 c. sauerkraut, rinsed
2 c. light cream (half-and-half, but regular milk works all right, too)
2 c. chopped corned beef (I use the type in the glass jar)
1 c. shredded Swiss cheese

Saute onion and celery in butter. Add broths and soda. Combine cornstarch and water, add to pan. Bring to a boil and boil 2 minutes. Reduce heat and add sauerkraut, cream and corned beef. Simmer 15 minutes. Add cheese; heat till melted. Garnish with rye croutons. 1 1/2 qts--6 servings

(You can make your own croutons so easily--just chop rye bread into squares--you can butter it first if you like--and bake at 375 until very crunchy)

SAUERKRAUT SOUP
(don't let the name scare you away folks! This is DELICIOUS)

Ribs (or pork neck bones)
Keilbasi sausage cut in 1/2" pieces
salt and pepper
1 large can sauerkraut with 3 cans water

Cook 2 hours. Now brown 2 tbsp. Crisco and 2 tbsp. flour, one small diced onion, and 6-8 strips of cut up bacon, pour in for thickening. Add 1 large can of green limas. This is like a bowl of thick stew and fabulous! Cook it all day in the crock pot.

SHEPHERDS PIE

1 lb. Ground Beef
1 can Corn
1 can Blackeyed Peas
2 c. Mashed Potatoes
Grated Cheddar Cheese

Cook ground beef until brown. Drain. Drain corn & peas. Layer in a 7" x 11" baking
dish. First ground beef, then peas, then corn. Spread mashed potatoes on top. Top with
cheese. Bake at 350 degrees until hot of until cheese is melted. Let stand 5 min. before
serving. Cut into squares.

SNOWBALLS

4 Egg Whites
1 t. Vanilla
4 c. Cornflakes, crushed
1 c. Sugar
1 c. Pecans, chopped

Beat egg whites until stiff. Gradually add sugar. Fold in vanilla, crushed corn flakes & pecans. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at about 200 degrees (very low heat) for 1 hour.

STUFFED BELL PEPPERS

4 Bell Peppers, green, red or yellow
1 lb. Ground Beef
1/2 c. Onion, chopped
1/2 c. Rice, cooked
2 t. Chili Powder
1 can Diced Tomatoes, drained
1/2 to 1 c. Shredded Cheddar Cheese
Salt & Pepper to taste

Cut tops off bell peppers; remove seeds and membrane. Parboil each pepper for about
3 min; remove from water and drain. Cook ground beef and onion together. Add rice, diced tomatoes, chili powder to meat mixture. Salt & pepper to taste. Spoon equal amount of meat mixture into each bell pepper. Place in an 8" x 8" baking dish. Cover with foil. Bake at 350 degrees for 30 min. Uncover; top with cheddar cheese and bake 10 min. or until cheese melted.
SUGAR FREE CHOCOLATE SLIM FAST!

I developed this incredible substitute for Slim-fast that is both completely sugar free and also economical. This works exceptionally well for those on higher protein diets and are diabetic/hypoglycemic.

6 oz water
2 T cream (optional)
2 T protein powder (0 carb)
4 packets sugar substitute
2 T baking cocoa
ice

Blend all ingredients except for the ice until smooth. Add ice to your liking. 
NOTE: Adding a full tray of ice will turn this into the consistency of soft ice cream that you eat with a spoon.

SWEET AND SOUR MEATBALLS

1 T. Butter
2 Eggs
1 t. Salt
1/2 c. Water
1 clove Garlic, minced
1 med. Onion, diced
1/2 jar Grape Jelly
1 lb. Ground Beef
1/2 c. Bread Crumbs
1/2 t. Pepper
1 bottle Chili Sauce

Melt butter. Add garlic & onions and brown until golden. Mix with beef, crumbs, eggs,
salt & pepper. Moisten fingers. Make meatballs about 1-1/2" diameter. Combine jelly
with chili sauce. Rinse bottle with 1/4 c. water and add to mixture. Bring to boil,
reduce to simmer & drop in meatballs. Simmer 1 hour. NOTE: These are great as appetizers, make meatballs 3/4" diameter. 

SWEET POTATO PIE

1-1/2 c. Sweet Potatoes, mashed
1 c. Brown Sugar
1 t. Cinnamon
1/4 t. Salt
Dash of Nutmeg
3 Eggs, well beaten
1-1/2 c. Scalded Milk
1/4 c. Butter
3/4 c. Pecans, chopped

Preheat oven to 350 degrees. Line 9" pie pan with crust. Combine potatoes, 1/2 c. sugar, cinnamon, salt and nutmeg. Add eggs, mix well. Stir milk. Pour into pastry lined pan. Bake for 20 minutes. Combine remaining sugar, butter and pecans. Mix well and sprinkle over partially cooked pie. Bake about 25 minutes longer or until set. 

TACO SOUP

2 lbs. Ground Beef
1 med. Onion, diced
1 (28 oz.) can Tomatoes
1 (15 oz.) can Tomato Sauce
1 c. Water
1 can Pinto Beans, drained
1 can Whole Kernal Corn, drained
1 envelope Taco Seasoning Mix
5 (6") Corn Tortillas

Brown beef in a dutch over, stirring until it crumbles and is no longer pink; drain. Stir remaining ingredients into beef, except tortillas; bring to a boil. Reduce heat and simmer 30 min. Cut tortillas into 1/4" strips. Place on baking sheet; coat with cooking
spray. Sprinkle with salt. Bake at 400 degrees for 5-8 min. Ladle soup into bowls, and top with tortillas strips. Makes 10 cups.

TRIPLE DELIGHT

1 c. Flour
1 stk. Margarine, melted
1 c. Chopped Nuts
8 oz. Cream Cheese, softened
1 c. Powdered Sugar
2 envelopes Dream Whip, prepared
1 sm box Chocolate Instant Pudding
1 sm box Vanilla Instant Pudding
3 c. Cold Milk

Crust: Flour, margarine, and nuts. Mix well and press into 9" x 13" pan. Bake at 325 degrees for 15-20 min. Cool. First layer: Cream cheese, powdered sugar and 1 envelope Dream Whip. Mix well and spread on top of crust. Second layer: Prepare together chocolate and vanilla pudding with milk. Put on top of cream cheese mixture.
Topping: Prepare second envelope Dream Whip and top pie. Chill and serve.

TURKEY POT PIE
Makes 6 servings

Reynolds Wrap Everyday Heavy Duty Aluminum Foil
1 package (10 oz.) frozen peas and carrots or mixed vegetables
2 cups cooked, chopped turkey or chicken
1/2 teaspoon dried sage leaves
1 jar (12 oz.) turkey or chicken gravy
1/8 teaspoon pepper
1 refrigerated pie crust

Turn a 9-inch pie plate upside down and press a sheet of heavy duty aluminum foil around it to form a foil liner. Flip the pie plate over and drop the foil liner inside. Combine turkey, gravy, vegetables, sage and pepper. Place in pie plate. Cover with a sheet of heavy duty foil Fold edges of bottom and top foil sheets together to seal; place in freezer. When filling is frozen solid, remove the pie plate so it doesn't get tied up in
the freezer. When ready to bake, return frozen filling in foil wrap to pie plate~ Preheat oven to 400F. Remove ~top foil sheet from pot pie. Place pie crust over frozen filling. Fold up excess pie crust to form edge of pie crust. Cut slits in top of crust to vent steam. Bake until crust is golden brown and filling is hot, 55 to 60 minutes. If pie crust over-browns, fold foil border over edge of pie crust.

UNBELIEVABLE COOKIES

1 c. Peanut Butter
1 c. Sugar
1 Egg
1/2 t. Vanilla

Mix all ingredients well. Roll into 1" balls. Place on a greased cookie sheet and flatten them with a spatula. Bake at 325 degrees for 12-15 min. 

WHITE CHRISTMAS FUDGE

3 c. Sugar
1-1/2 sticks Margarine
5-1/2 oz. can Evaporated Milk
7 oz. jar Marshmallow Creme
1-1/2 t. Vanilla
1/2 lb. Brazil Nuts, coarsely chopped
1/2 lb. Pecans, coarsely chopped
1/2 lb. Walnuts, coarsely chopped
1/4 lb. Candied Red Cherries, halved
1/4 lb.Candied Green Cherries, halved

Combine first 3 ingredients in large saucepan, stir over medium heat until smooth and melted. Bring to boil and cook 5 minutes, stirring constantly, until candy thermometer registers 238 degrees (soft-ball stage). Remove from heat and quickly stir in marshmallow creme. Add all remaining ingredients. Stir well; mixture will be stiff.
Press into prepared pan and cool. When cool, cut into small squares.

YUMYUMS
(Sugar Cookies) 

2-1/2 c. Flour, sifted
1 t. Baking soda
1 t. Cream of tartar
1/4 t. Salt
2 c. Sugar
1 c. Butter
1 t. Vanilla
3 Egg yolks


Sift first 4 ingredients together; set aside. Cream butter & vanilla until butter softens. Add sugar gradually beating until fluffy. Add egg yolks, one at a time, beating well after each. Add dry ingredients in fourths to creamed mixture, beating just until blended. Form dough into balls about 1" in diameter. Roll in additional sugar. Place about 2" apart on ungreased baking sheets. Bake at 350 degrees for about 10 min. or until golden. Makes about 10 dozen cookies.

ZUCCHINI CHOWDER

2 med. Zucchini, chopped
1 med. Onion, chopped
2 T. Fresh Parsley, minced
1 t. Dried Basil
1/3 c. Butter or Margarine
1/3 c. Flour
1 t. Salt
1/4 t. Pepper
3 c. Water
3 Chicken Bouillon Cubes
1 t. Lemon Juice
1 (14-1/2 oz.) can Diced Tomatoes, undrained
1 (12 oz.) can Evaporated Milk
1 (10 oz.) pkg. Frozen Corn
1/4 c. Grated Parmesan Cheese
2 c. Cheddar Cheese, shredded

In a Dutch oven or soup kettle over medium heat, saute the zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in flour, salt and pepper. Gradually stir in water. Add the bouillon and lemon juice; mix well. Bring to a boil; cook and stir for 2 min. Add tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 min. or until corn is tender. Just before serving, stir in cheeses until melted. Makes 8-10 servings.

ZUCCHINI COOKIES

1 c. Zucchini, peeled & grated
1 t. Soda
1 c. Sugar
1/2 c. Shortening
1 Egg, beaten
2 c. Flour
1 t. Cinnamon
1/2 t. Cloves
1/2 t. Nutmeg
1/2 t. Salt
2 t. Ginger
1 c. Pecans, chopped
1 c. Raisins

Thoroughly beat together the zucchini, soda, sugar and shortening. Add egg and beat well. Sift flour with spices. Add dry ingredients with nuts and raisins. Drop by teaspoon on greased cookie sheet. Bake 375 degrees for 12-15 min. Makes 3 doz.

 

SHALOM FROM SPIKE & JAMIE



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