Free Recipe Collection No. 13

from: Spike's and Jamie's Recipe Collection

Many of these recipes have not yet been added to the recipe web site - 
so you are getting a "sneak peak" of future additions. We hope you 
enjoy these recipes!!!

Shalom, from 

Spike the Grate & Jamie the Webmistress

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SNAPPY STUFFED TOMATILLOS


20 tomatillos or cherry tomatoes
2/3 cup shredded Cheddar cheese
1/2 cup whole kernel corn
6 oz cream cheese, softened
2 green onions (with tops) sliced
1 tsp ground red chilies

Cut thin slice from stem ends of tomatillos. Remove pulp and seeds with 
melon baler or small spoon. Mix Cheddar cheese, corn, cream cheese, 
onions, and 1 tsp ground red chilies. Fill tomatillos with cheese 
mixture; sprinkle with more ground red chilies. Cover and refrigerate 
until serving time.



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SCOTTISH BEEF COLLOPS

1 1/4 lbs beef bottom round steak
1 1/2 lbs potatoes, peeled and sliced into 1/4 inch slices
2 tsp extra light olive oil with a dash of sesame oil
3 cups chopped onions
4 oz mushrooms, finely chopped
2 tbsp all-purpose flour
2 pickled walnuts, finely chopped
2 tbsp freshly chopped thyme
1 1/4 cups beef stock (beef bouillon in water will be fine)
4 oz mushrooms, thinly sliced

1 tbsp freshly chopped parsley for garnish
carrot shavings for garnish

Cut the beef into 1/4 inch slices across the grain at a slight diagonal. 
This will be about 48 slices.

In a low-sided casserole, heat half the oil and sauté the onions until 
they're soft and slightly brown. Place the onions on a plate and set 
aside.

Lightly rinse the casserole and place back on the burner. Add the 
remaining oil and cover the bottom with half of the beef slices, 
allowing them to brown fully. Reposition the browned beef to one side 
and brown the rest of the beef. 

Add the cooked onions and the chopped mushrooms. Sprinkle with the 
flour and spoon the mixture into a bowl. Stir in the walnuts and thyme.

Rinse the sides and bottoms of the casserole with the beef stock, 
removing any browning residue. Pour into a bowl and reserve.

Spread half of the beef mixture over the bottom of the casserole. Layer 
with half the sliced mushrooms, followed by half of the sliced potatoes. 
Repeat with layers of the remaining beef mixture and sliced mushrooms, 
topped with the remaining potatoes. Pour the reserved stock over the 
casserole. Cover and cook at 350 F. for 40 minutes.

Garnish with parsley and carrot shavings. 


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BUTTERMILK PIE

Cream together:

1 1/2 cups brown sugar
1 1/2 cups white sugar
1 stick butter

Add:

2 tbsp flour, 6 eggs (one at a time
1/2 cup buttermilk
1 1/4 tsp vanilla
1/2 tsp salt

Pour into unbaked pie shell. Bake at 350 F. for about 30 minutes. Do 
not Over-bake as this makes the pie watery. Makes 2 pies.



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APPLESAUCE SPICE COOKIES

1 3/4 cups flour
1/2 tsp salt
1 tsp cinnamon
1 cup sugar
1 cup applesauce
1 cup seedless raisins
1/2 tsp cloves
1/2 tsp nutmeg
1/2 cup shortening
1 egg
1 tsp baking soda
12 cup rolled oats

Mix flour, salt, spices, and sift. Cream the sugar with shortening. 
Add beaten egg. Add mixed dry ingredients alternately with applesauce 
to creamed mixture

beating well. Stir in raisins and oats. Drop by teaspoonfuls about 2 
inches apart on greased cookie sheet. Bake at 375 F. for 10 or 15 
minutes.



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SAUCY SHRIMP CANTONESE

Lemon or lime juice
3 or 4 avocadoes, halved and peeled
1 tsp butter
1/2 cup scallions, finely chopped

2 cans (3 1/4 oz each) shrimp, drained (or 1/2 lb shrimp from 
fish-monger)
3 tbsp prepared mustard
3 tbsp lemon juice
2 tbsp soy sauce
1/4 tsp tarragon leaves, crumbled
1 small can water chestnuts, drained and sliced
buttered bread crumbs
parsley or watercress for garnish

Sprinkle a few drops of lemon or lime juice on avocadoes to keep them 
from rusting; set aside. Melt butter in large skillet; add scallions 
and cook over low heat until limp. Remove from heat.

Wash shrimp; drain. (Fresh-cooked from fish-monger should be rinsed in 
cold water and drained.) Add to scallions, along with mustard, lemon 
juice, soy sauce, tarragon, and water chestnuts. 

Place avocado shells in heatproof dish; heap shrimp mixture into each 
and sprinkle with buttered crumbs. Broil 1 minute, or until crumbs are 
lightly browned. Garnish with parsley or watercress

Note: fresh lobster or crabmeat works very well. For added zip, 
sprinkle lobster or crab with a few drops of lemon juice combined with 
soy sauce. Canned, drained Chinese vegetables or bamboo shoots can be 
substituted for water chestnuts.



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STIR-FRY BROCCOLI

1 lb fresh broccoli
1/2 cup boiling water
4 lemon slices
1 tsp vegetable oil
1/2 tsp chicken flavored bouillon



Trim off large leaves of broccoli. Remove rough ends of lower stalks. 
Separate into spears. Heat oil in a large non-stick skillet (or wok) 
over medium-high heat
until hot. Add broccoli, stir-fry 1 minute. 

Combine water and bouillon, stirring well. Add broccoli. Cover and 
cook 3 minutes or until crisp-tender. Garnish with lemon slices.



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PEA ROAST 

This recipe is from the Fannie Farmer New Book of Cookery, published 
in 1890.
In the back of the book are ads for the latest in wood stoves for the 
kitchen, a 
substance called "Sulpho-Napthol" which will clean everything in your 
kitchen, keep out the roaches and waterbugs, and has the added benefit 
of healing cuts,
burns, and bruises. Somebody left a grocery store receipt dated 
7/20/39, which
shows bread at $0.10, eggs at $0.16, meat at $0.20, tobacco at $0.10, 
lettuce at
$0.10, and tomatoes at $0.05. The grocery store was in Portland, 
Oregon, then
the 3rd largest city of the Pacific Coast states. The phone number was 
147.

Onward:

3/4 cup bread crumbs
1/2 cup canned pea pulp
1 tbsp sugar
1/4 tbsp English walnut meats, finely chopped
1 egg
3/4 tsp salt
12 tsp pepper
3/4 cup butter
3/4 cup milk

Break stale bread in pieces, dry in oven, roll and put through a puree 
strainer; there should be three-fourths cup bread crumbs. Drain canned 
peas, rinse thoroughly with cold water, put in saucepan, cover with cold 
water, bring to the boiling point and let boil three minutes. Drain and 
force through a puree strainer; there should be one-half cup pulp. Mix 
bread crumbs, pea pulp, sugar, nut meats, egg slightly beaten, salt, 
pepper, and milk. Turn into a small bread pan lined with paraffine 
paper, and let stand fifteen minutes. Cover and bake in a slow oven 
(remember it was a wood stove oven) for 40 minutes. Remove to
hot serving dish.



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PASTA WITH SPINACH AND RICOTTA

1 lb spinach
2 cups ricotta cheese or cottage cheese
1/2 cup grataed Parmesan cheese
1 egg yolk
salt, pepper, and nutmeg
fresh 3-egg pasta, rolled and cut into 2-inch squares (which see)
1/3 cup butter
2 tbsp chopped fresh mixed herbs (about 1/2 tsp dried mixed herbs)
2 tsp lemon juice

In a large saucepan, cook spinach in a small amount of water until 
tender. Drain and cool. Squeeze spinach dry; chop in a blender or food 
processor. Add ricotta cheese, Parmesan cheese, egg yolk, salt, pepper 
and nutmeg. Process until fairly smooth. Roll out pasta and cut into 2 
inch squares. Put 1/2 tsp filling in the middle of each square. Fold 
in half to make a triangle; press edges to seal. Wrap long side of 
triangle around index finger; press ends together. Leave on a towel to 
dry, turning after 1 hour. Cook cappelletti in a large saucepan of 
boiling water for 10 to 15 minutes or until tender but firm. In a small 
saucepan, melt butter; stir in herbs and lemon juice. Drain 
cappelletti; put into a heated serving dish. Add herb butter sauce; 
stir thoroughly. Serve at once.



BASIC PASTA DOUGH

2 or 3 eggs
1 1/2 cups bread flour
pinch salt

Any quantity of pasta may be made by using the proportions of 12 egg to 
3/4 cup flour, but the most convenient quantity to handle, particularly 
for a beginner, is a 2-to 3-egg mixture. Larger amounts should be mixed 
and rolled in batches.

Beat eggs in a large bowl. Sift flour and salt over eggs. Mix together 
with a fork,

Then press into a ball with the hands. It should be firm but pliable, 
and not sticky. Add more flour if too moist.



Turn the dough onto a lightly floured surface, and knead firmly 5 to 10 
minutes or until smooth. Wrap in a damp towel and let rest 30 minutes 
at room temperature.

Roll, cut, and cook as described above.

Variations: 

Pasta Verde: cook 4 oz spinach. Drain, squeeze out as much moisture 
as possible and chop very fine. Add spinach to the eggs and flour, 
adding extra flour if necessary.

Tomato Pasta: Add 1 tbsp tomato paste to the eggs and flour.

Herb Pasta: Add 1 tbsp of a single fresh herb, such as parsley, or 
mixed fresh herbs, to the eggs and flour.

Whole-Wheat Pasta: Use whole-wheat flour in place of white flour, or, 
for a 

Lighter texture, a mixture of whole-wheat and white flour.



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HAWAIIAN CHICKEN

8 chicken breast quarters
1/4 cup prepared mustard
1/4 cup molasses
1/4 cup vinegar
2 tbsp soy sauce
1/2 cup crushed pineapple
1/4 cup light brown sugar

Rinse chicken and pat dry. Arrange in baking dish. Combine mustard, 
molasses, vinegar, soy sauce, pineapple, and brown sugar in dish; mix 
well. Spoon over chicken. Bake at 325 F. for 1 hour or until chicken 
is tender, basting frequently. 



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CHILI CON CARNE - MICROWAVE

1 cup chopped onion
1/2 cup chopped green bell pepper
1 lb ground beef
1 can (16-oz) tomatoes
1/3 cup catsup
1 can (8-oz) tomato sauce
1 can (16-oz) chili beans
1 tsp salt
Chili powder and cayenne pepper to taste

Combine onion, green pepper, and ground beef in 3-quart glass dish. 
Microwave on High for 12 minutes or until ground beef is no longer pink, 
stirring twice; drain.

Add remaining ingredients; mix well. Microwave on Medium-High for 16 
minutes or until heated through. Serves 4.



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ZOMBIES FOR 20 PEOPLE WHO DON'T PLAN TO DRIVE HOME

16 oz Cointreau
2 bottles rum
1 qt. Lemon juice
1 qt. Orange juice
10 oz grenadine

Mix ingredients thoroughly. Chill with large cake of ice in punch bowl, 
letting it stand an hour or two before serving. CONFISCATE THE CAR 
KEYS.



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CALVES' EARS

(Serve the Zombies first)



Clean 4 calves' ears and blanch in boiling, salted water. Stuff with 
chopped ham and mushrooms, tying securely to hold stuffing inside. 
Sautee slowly in butter

With chopped onion, then cover with beef stock and cook slowly for 
several hours, until tender. Remove ties and serve. Allow 1 ear for 
each guest. Some
may decline…

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FRIED CUCUMBERS

2 tbsp butter
2 tbsp chopped onion
4 large cucumbers, sliced
14 cup water
1/2 cup sour cream
1 egg yolk
2 tbsp sugar
3 tbsp vinegar
1 1/2 tsp salt
1/8 tsp pepper
1/8 tsp paprika

Melt butter, add onion, and fry until a delicate brown. Add sliced 
cucumbers and water. Cook until water is absorbed and cucumbers 
browned. Mix sour cream, beaten egg yolk, sugar, vinegar, salt, pepper, 
and paprika. Add to cucumbers and cooks lowly until mixture begins to 
boil.



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WHIPPING CREAM BISCUITS

1 3/4 cups flour
1 cup whipping cream
2 1/2 tsp baking powder
1/2 tsp salt
(no shortening!)

Heat oven to 450 F. Mix all ingredients with fork until dough leaves 
side of bowl and rounds up into a ball. If dough is too dry, add 1 to 2 
tsp more whipping cream. Turn dough onto lightly floured cloth-covered 
board. Knead lightly 10

Times, sprinkling with flour if dough is too sticky. Roll or pat dough 
1/2 inch thick. Cut with 2-inch or 3-inch biscuit cutter. Place about 
1 inch apart on un-greased cookie sheet. Bake until golden brown, 10 to 
12 minutes. Remove immediately from cookie sheet, and serve hot.



WHIPPING CREAM SHORTCAKES

Prepare Whipping Cream Biscuits, cutting with the 3-inch cutter. Split 
baked shortcakes crosswise while warm. Fill and top with sweetened 
fruit; top with sweetened whipped cream. Makes 6 shortcakes.

SHALOM FROM SPIKE & JAMIE

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