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    Apple Cinnamon Cream Liqueur

    1 - 14 oz. Can of Sweetened Condensed Milk
    1 cup Apple Schnapps
    4 eggs
    1 cup whipping cream (unwhipped)
    1/2 teaspoon ground cinnamon

    Mix all ingredients together well. Place in an airtight container in refrigerator. Serve chilled. (As long as you use an airtight container and refrigerate, this beverage will keep for approximately 1 month).

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    Mustard Ham Sauce

    1 cup whipped cream
    3/4 cup tart red currant jelly
    2 Tbs. horseradish mustard
    2 tsp horse radish
    (vinegar & salt to taste)

    Whip the cream (stiff). Beat jelly and mustard together with mixer. Push through a tight sieve with the back of a spoon. Fold into whipped cream. Cool in the refrigerator and serve with the ham.

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    Pineapple and Black Bean Salsa

    1 cup (250 ml) fresh or canned pineapple, chopped
    1 cup (250 ml) canned black beans, rinsed and drained
    cup (60 ml) fresh lime or lemon juice
    cup (60 ml) chopped fresh cilantro
    1 small red onion, chopped
    1 red bell pepper, seeded and chopped
    1 green bell pepper, seeded and chopped
    1 to 2 cloves garlic, finely chopped
    1 fresh jalapeno or other hot pepper, seeded and finely chopped
    Salt and freshly ground pepper to taste

    Combine all ingredients in a serving bowl and toss to thoroughly combine. Serve immediately, or refrigerate for 2 hours and serve chilled. Makes about 4 cups (1 L).

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    12 Tbs (180 ml) butter
    1 cup (250 ml) sugar
    1 egg
    2 egg yolks
    2 Tbs (30 ml) cognac
    2+1/2 cups (625 ml) cornstarch (cornflour)
    1 cup (250 ml) all-purpose flour
    1 tsp (5 ml) vanilla extract
    1/2 tsp (2 ml) baking powder
    Zest of 1/2 lemon
    Dulce de leche* (recipe below)
    Grated coconut

    * Dulce de leche is becoming more widely available in US supermarkets, and can be found in any good Hispanic market.

    Cream the butter and sugar together. Add the remaining ingredients except the dulce de leche and coconut and mix well. Turn onto a floured work surface and knead until the dough is smooth. Let the dough rest for 15 minutes. Roll the dough out to a thickness of about 1/4 inch (5 mm) and cut into 2 inch (5 cm) rounds. Place on a greased cookie sheet and bake in a preheated 300F (150C) oven for 20 minutes. When cool, spread some dulce de leche on the bottom of half the cookies and make a sandwich with the remaining cookies. Squeeze the sandwiches so that some of the dulce de leche is squeezed out the sides, and roll the sides in the grated coconut. Makes about 12 cookie sandwiches.
    Dulce de Leche
    [Note: The manufacturers of canned condensed milk warn against boiling the cans due to the danger of explosion. Although thousands of home cooks ignore this advice every day, you should be aware that the danger exists. To reduce the possibility of a mishap if you decide to follow this recipe, be sure that the can is totally immersed at all times, adding more water to the pot as needed.]

    1 can (any size) sweetened condensed milk

    Place the unopened can in a saucepan with enough water to cover the can by at least 2 inches (5 cm). Bring the water to a boil over moderate heat. Reduce the heat and simmer for 3 hours, adding more water as necessary. Refrigerate for at least 4 hours before opening the can.

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    Lemon Beer (non alcoholic)

    cup sugar
    2 litres hot water
    2 litres cold water
    1 teaspoon cream of tartar
    2 teaspoons dried yeast
    juice of at least 6 lemons
    approx 4 x 1 litre plastic coca cola bottles

    Dissolve the sugar in the hot water. Add rest of ingredients and bottle, but only fill the bottles 2/3 as this drink is very fizzy when you open it. Leave 24 hours at least before drinking. Put a bottle in the fridge after the 24 hours to chill. Open carefully and slowly without shaking the bottle. After you have made this a few times, you'll be able to adjust the amount of lemon juice according to your taste.

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    Jean's Tuna Ball

    1 large can of white tuna...drained
    1 large package of Cream Cheese
    1 jar of capers, size depending on how much you like capers
    Onion finely chopped
    dash of Worcestershire sauce
    some garlic finely chopped or garlic powder if you like garlic
    1 cup or more of chopped walnuts or parsley if you don't like walnuts or if it is Christmas

    Mix every thing except the walnuts (or parsley if you are using it).....be sure to blend well using a blender if you like....then make into a ball and cover with chopped walnuts. Chill. Serve with crackers or toast points.

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    Nuts and Bolts

    1 pound butter (use real butter)
    3 or 4 cloves garlic or more to taste
    1 Tablespoon Worcestershire sauce
    1 teaspoon Tabasco
    salt to taste
    1 box Cheerios
    1 box Rice Chex
    box Kix
    1 box Stick Pretzels
    1 Pound mixed nuts

    Melt butter in large roaster. Add everything except nuts and pretzels. Toast in 250F oven, stirring every 20 to 30 minutes for 2 or 3 hours. Add nuts and pretzels the last 45 minutes.

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    Barbecued Pork Sandwiches

    2 boneless pork loin roasts (2- pounds each)
    1 cup water
    2 cups ketchup
    2 cups diced celery
    1/3 cup steak sauce
    cup packed brown sugar
    cup vinegar
    2 teaspoons lemon juice

    Place roasts in an 8-qt. Dutch oven; add water. Cover and cook on medium-low heat for 2 hours or until meat is tender. Remove roasts and shred with a fork; set aside. Skim fat from cooking liquid and discard. Drain all but 1 cup cooking liquid. Add meat, ketchup, celery, steak sauce, brown sugar, vinegar and lemon juice. Cover and cook on medium-low heat for 1 hours. Serve on buns. Yield: 25 sandwiches.

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    Fruit-Flavored Jello Popcorn Balls

    1 cup light corn syrup
    cup sugar
    1 small box Jello (any flavor)
    9 cups (approx) popped corn

    Bring corn syrup and sugar to boil, remove from heat and stir in Jello; stirring until dissolved. Pour over popped corn and mix well. Butter hands and form popcorn balls.

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    Crab Dip

    1 can crab meat (put in a colander and squeeze all the juice out)
    2 c. ketchup
    6-8 shakes of Worcestershire sauce
    c. horseradish
    8 oz. Philadelphia Cream Cheese

    Spread the cream cheese evenly over a plate. Mix the ketchup, Worcestershire sauce and horseradish together and spread over the cream cheese. Sprinkle the crab meat over the entire mixture. Serve with crackers. NOTE: You can vary the horseradish to your taste. I like mine spicy enough to give you watery eyes, but some at work don't care for quite so much tang, so I adjust the level down a bit for them.

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    Spiced Mixed Nuts

    3 cups (750 ml) whole almonds, raw cashews, pecans, and/or raw peanuts
    2 Tbs (30 ml) vegetable oil
    2 Tbs (30 ml) chili powder or curry powder
    tsp (1 ml) cayenne, or to taste
    2 Tbs (30 ml) sugar
    Salt to taste

    Place the nuts in a mixing bowl. Heat the vegetable oil in a small skillet and add the chili powder or curry powder and cayenne and stir for about 15 seconds, until aromatic. Pour this over the nuts, add the sugar and salt, and stir to combine thoroughly. Transfer to a baking sheet and bake in a preheated 300F (150C) oven for 20 to 30 minutes, stirring occasionally, until the nuts are toasted. Serve warm or at room temperature. Makes 3 cups (750 ml).

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    Pumpkin Dip

    1 Can Pumpkin Pie Filling
    1 8 oz. package cream cheese
    1 8 oz. container of whipped topping
    Cup confectioner's sugar

    Place all ingredients in a bowl and blend with an electric mixer. Serve with ginger snaps.

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    Sufganiot (Jelly Donuts)

    2 cups (500 ml) plus 2 Tbs (30 ml) sifted flour
    2 Eggs
    tsp (10 ml) salt
    cup (60 ml) sugar
    cup (125 ml) vegetable oil
    1 oz (7 g) packet dry yeast
    tsp (2 ml) vanilla extract
    2 cups (500 ml) lukewarm water (110F, 40C)
    cup Cognac
    Vegetable oil for frying
    Jam of your choice
    Powdered (confectioner's) sugar

    Place 2 cups (500 ml) flour in bowl with the salt, sugar, yeast, and vanilla. Mix well and add the oil, water, and cognac. Mix until smooth. Add the eggs and mix again. Add the remaining flour as needed until a smooth, elastic texture is obtained. Allow to rise until doubled in volume. Knead, then roll out the dough with a rolling pin to a thickness of about inch (1 cm), cut into rounds with the rim of a cup, and allow to rise for 1 hour. Fry in deep oil until golden brown. Drain on paper towels and inject with jam using a piping bag, then roll in powdered sugar. Makes 6 to 12 donuts, depending on size.

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    Sloppy Joes

    1 cup catsup
    cup brown sugar
    cup water
    salt and pepper
    2 tablespoons vinegar
    1 tablespoon minced onion
    1 tablespoon mustard
    1 tablespoon Worcestershire sauce

    Bring sauce to a boil and pour over 2 cups cooked shredded pork. Cook in a crockpot. The longer it cooks in the crockpot on slow heat the better it is.

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    Mexi Dip

    Green pepper chopped
    Tomato chopped
    Sour cream
    1 pk taco seasoning
    Shredded Cheddar cheese for topping

    Mix. Spread cheese over top. Dip corn chips in. I don't use all of the seasoning pack because I don't like it that spicy. You could try it with onion and olives, what ever you like.

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    Holiday Cranberry Dip

    1 bag fresh cranberries
    1 cup sugar
    1 cup apricot preserves (the smooth kind with no chunks in it)
    1 cup chopped pecans

    Put cranberries in a baking pan with 1 cup sugar, stir to coat. Bake at 350F covered until cooked down into a liquid (bake 20 minutes or so). Take out of the oven and stir in 1 cup of chopped pecans and 1 cup apricot preserves. Put in refrigerator overnight.

    To serve, pour over a brick of cream cheese, and serve with Ritz crackers or small pretzels for dipping.

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    Pretzel Logs

    Pretzel Logs
    Kraft Caramels
    Vanilla or Chocolate Coating
    Mixed Nuts

    Pretzel logs (about the size of your fingers) can be purchased at grocery (long ones that you can break in two pieces - just cover the broken end with your caramel and coatings, etc. Or if you are lucky, you can find small ones --I found some in a big barrel.)

    Melt caramels according to package directions (best to use double boiler than to use the microwave so the caramel won't be hard - trust me, I know!)

    Dip pretzel logs into the caramel and use a spoon to help wrap it around to about the way down the log.

    Lay on foil or waxed paper that you have lightly sprayed with Pam (cooking spray). When the caramel is set (usually I wait a day), melt coating and use the same procedure, only spoon crushed nuts (I used the blender to crush them) over the coating while it is soft and before laying them on foil/waxed paper. I use Guittard brand "Melt'n Mold" that I purchase at Michaels Craft Store, but Wilton brand is pretty good, too. The almond bark you buy at the grocery stores is NOT very good, again, trust me on this!

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    This recipe makes 4 or 6 Stollens and is the perfect amount if you are doing it in a Kitchen Aid mixer.
    7 cups (1.75 L) flour
    1 cup (250 ml) sugar
    lb (225 g) butter softened
    2 Tbs (30 ml) dry yeast
    6 eggs
    tsp (2 ml) mace (or allspice works well)
    2 tsp (10 ml)salt
    Grated rind of one lemon
    1+ cup (375 ml) milk (lukewarm)
    Candied Fruit and raisins (anywhere from to 1+ cups, 180-375 ml )
    1 beaten egg for glaze
    1 cup (250 ml) blanched almonds to decorate the outside (see recipe below)

    1. Heat the milk to a lukewarm, 100F (40C), and stir in the yeast.
    2. In your bowl pour in the milk mixture, 2 cups (500 ml) flour and cup (60 ml) sugar, blend together. This is called a sponge, and let it sit so the yeast activates. (15 min)
    3. While the sponge is working, assemble the other ingredients.
    4. Add the eggs, butter, mace, salt, lemon peel, and the fruit and raisins.
    5. Add the flour and mix in one cup at a time. Knead until the dough is smooth and shiny. A little bit more flour is necessary if the dough is too sticky, but don't add too much, that will make it heavy!
    6. Place in a greased bowl, or right on your cutting board if you like, and let it rise for 2 hours or until doubled.
    7. Punch the dough down and divide into 4 or 6 pieces.
    8. Now take a piece and divide it into 3 pieces. Roll each one into a snake about 1 inch (4 cm) diameter and about 6 to 9 inches (15 to 22 cm) long.
    9. Braid the snakes loosely just a few times and tuck in the end pieces.
    10. Place on a greased baking sheet and repeat with the remaining pieces.
    11. Allow to rise nearly double. Brush with a beaten egg and top with blanched almonds. Our family painstakingly skins and splits the almonds in halves. Bake at 335F to 350F (170C to 180C) for 25 to 30 minutes until golden brown. Sprinkle with powdered sugar if desired.

    When cooled I double wrap the stollen in plastic wrap, and then foil. I keep them in the freezer and let them cure till the holidays. They are good right out of the oven as well.
    Blanching Almonds
    Put 1 cup (250 ml) of shelled almonds in a pot and bring to a boil. Turn off heat and allow to stand for 5 min. Drain off hot water and cover with cold water and let it stand for a few minutes. Drain and place on a towel. The skins will slip off easily. Split in half starting at the narrow end. The halves stick well to the dough, where the whole almonds are bulky and fall off when you slice the Stollen.

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    Vegetarian Mushroom Patties

    2 cups finely chopped mushrooms
    1 cup plus 2 Tabs seasoned dried bread crumbs
    2/3 cup low-fat [1%] cottage cheese
    cup chopped onions
    2 onces shredded mozzarella cheese
    2 ounces chopped walnuts or almonds
    tsp garlic powder
    1tsp reduced-sodium soy sauce
    dash of salt
    dash freshly ground black pepper
    2 tsp vegetable oil

    Preheat oven to 325F In a large bowl, combine all ingredients except the oil until thoroughly blended. Spray a large nonstick skillet with nonstick spray. Add oil and heat 1 minute. Cook patties over medium heat until lightly browned, about 3 minutes. Turn patties over, cooking until other side is lightly browned, about 3 minutes longer. [Patties can be prepared to this point and frozen for later use.] Place patties in a nonstick baking pan Bake 15 minutes. Note: For the ones I freeze, I just put them in the microwave for a minute or so, depending on your oven and bypass the baking. They are just as good but watch them closely at your first try so they don't get over done.

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    Strawberry Smoothies

    1 Cup Frozen or Freshly Frozen Strawberries
    1 Cup Frozen Sliced Bananas
    1 Cup Orange Juice
    1 Cup Ice Cubes

    Blend in blender until smooth pour into glasses that have been in freezer.

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    Elvis Presley Smoothie

    1 Cup chunky or smooth Peanut Butter
    4 Medium size Bananas sliced and frozen
    Cup milk
    Cup Vanilla Ice Cream or Yogurt

    Blend in blender until smooth pour into glasses that have been in freezer.

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    "Field's Special" Sandwich

    Rye bread, buttered
    Sliced turkey
    Sliced ham
    Sliced Swiss cheese
    Whole lettuce leaves
    Thousand Island dressing
    Bacon slices, cooked crisp

    Place the slice of rye bread on a plate and layer the turkey, ham, and cheese on it. Place a single whole lettuce leaf over the sandwich, forming a dome. Top with the Thousand Island dressing and cross two slices of bacon on the top.

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    Roasted Garlic

    4 large heads of garlic, trimmed to expose the tips of the cloves
    (180 ml) cup chicken broth
    tsp (2 ml) dried thyme
    tsp (2 ml) dried rosemary
    Salt and freshly ground black pepper to taste

    Place the heads of garlic in a small shallow baking pan. Pour the chicken broth over the garlic, sprinkle with the thyme and rosemary, and season with the salt and pepper. Cover tightly with foil and bake at 400F (200C) for 1 hour. Cool until they can be safely handled, and squeeze the garlic out of the "paper" husk. Serve hot or cold.

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    No-Fail Microwave Hollandaise

    cup (1 stick) butter
    3 large egg yolks
    1 tablespoons fresh lemon juice, or to taste

    Put butter in a safe 4-cup measure. Microwave 20 sec. on high, until butter is soft but not melted. (This may take up to 60 seconds if the butter is cold from the fridge.) In a small bowl, mix yolks and lemon juice. Add mixture to softened butter. Set for 1 minute, microwave on high, stopping to whisk every 15 seconds. The mixture WILL be lumpy for the first two whippings. Sauce is done when smooth and thick. Do not over work. Yields 1 cup.

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    Curried Pumpkin Seeds

    Seeds of one pumpkin
    2 Tbs (30 ml) melted butter or olive oil
    2 tsp (10 ml) curry powder
    Salt to taste
    Dash of cayenne pepper (optional, or to taste)

    Remove and discard the strings and flesh of the pumpkin that was removed along with the seeds. Thoroughly rinse the seeds, then dry by patting between layers of paper towels. Combine with the remaining ingredients in a mixing bowl, coating the seeds thoroughly with the spice mixture. Spread the seeds on a baking sheet and roast in a 350F (180C) oven for 20 to 30 minutes, stirring occasionally, until lightly browned.

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    Honey Snack Mix

    4 Cup Rice or Corn Chex (Crispex)
    1 Cup miniature pretzels
    1 Cup Pecan halves
    1/3 Cup butter (or margarine)
    Cup Honey

    In a large bow, combine cereal, nuts, and pretzels. Set aside. Melt butter (margarine) and stir in honey and stir until well blended. Pour over cereal and mix and stir well, until everything is coated. Pour into a jelly roll pan and bake in 350F oven for 12-15 minutes, turning occasionally to keep from burning. Spread on wax paper and cool.

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    Zippy Snack Mix

    One 7 oz can of Corn Chips
    One 12 oz can mixed nuts
    lb butter, melted
    cup Parmesan Cheese (grated)
    2 Tbls taco seasoning mix

    In a large bowl, combine taco seasoning mix, corn chips, and nuts. In a smaller bowl, combine remaining ingredients. Pour over chips and nuts and stir until coated. Spread on cookie sheet (jelly roll) and bake at 325 for about 12 minutes. Stir occasionally so everything will be coated. Cool and store in an airtight container. The longer they are stored tightly, the better the taste.

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    Pizza Fondue

    One nonstick coated fondue pot (we use an electric one, sometime two, depending on how many we are serving)
    A stick of pepperoni, about 4 to 8 oz. per pot(we use Bridgeford, it s spicy but so good)
    Garlic salt(a dash or two, depending on your taste or you can crush a clove of fresh garlic)
    Pizza sauce(we use Chef Boyardee, it has a tartness that compliments the pepperoni, 2-15 oz. cans)
    A block of mild Cheddar cheese cut up into 1 inch cubes (approx lb to 1 lb)
    A block of natural Mozzarella cheese cut up into 1 inch cubes (approx lb to 1 lb)
    Pizza crust, baked and broken into bite size pieces (we make and bake our own) 2 to 3 crusts

    Take the pepperoni and grate it, or put it in a blender or food processor and chop it up. Not too fine. Heat the fondue pot with the pepperoni in it until the pepperoni browns. Drain off any excess oil. Add the pizza sauce and the garlic salt and heat until bubbling hot. Slowly add and stir in the cheeses until they are melted and mixed in well with the sauce and pepperoni. Allow to simmer a couple of minutes. Set the pot in the middle of the table and serve up your favorite pizza crust, bread, or veggie dippers with separate plates and forks for each individual. Stir the fondue occasionally to keep it from sticking together or burning on the bottom of the pot. The heat can be reduced to your desired temp. for eating. Be careful after people get a taste of the fondue, you can get stabbed with a fondue fork by over aggressive eaters while reaching into the pot. It is said that if you lose your bread in the pot that you have to kiss everyone at the table.(Not required but fun to suggest, esp. after the fact.)

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    Bleu Cheese Vinaigrette

    2 Tbl. minced garlic
    c. plus 2 T. olive oil (divided)
    1 pinch oregano
    t. basil
    c. salad oil
    1 Tbl. black pepper
    2 teas. salt
    1 T. freshly squeezed lemon juice
    c. sugar
    2 T. white vinegar
    3 T. water
    2 t. Tabasco sauce
    4 oz. crumbled bleu cheese

    In a small saucepan over medium heat, saute garlic in 2 T. olive oil for about 2 minutes. Add oregano and basil. In a medium bowl, combine c. olive oil, salad oil, black pepper, salt, lemon juice, sugar, vinegar, water, Tabasco, and bleu cheese. Add the sauteed garlic and blend with a wire whip. Refrigerate before serving. Makes approximately 2 cups.

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    Traditional Swiss Cheese Fondue

    1 - 2 loaves crusty French/Italian style bread cut into 1 inch cubes (this can be done hours in advance so that bread has a chance to dry a bit, or you can use day old bread)
    2 quart pot (preferably stoneware)
    1 clove garlic
    2 cups dry white wine such as a Chablis
    one half pound Gruyere Cheese
    one half pound Emmenthaler (or Swiss) Cheese
    3 - 4 Tablespoons flour
    cup Lemon Juice
    2 - 3 tablespoons Kirsch (Cherry Brandy)
    Nutmeg and Pepper to taste

    Grate Cheese into a bowl, Sprinkle in flour and mix and set aside. Slice Garlic in half and rub the inside of pot with garlic until coated. Chop garlic finely and set aside. Pour in the wine and heat until small bubbles begin to form. Through in garlic, add Cheese by the handful, stirring constantly, allowing each handful to melt and be assimilated. Add lemon juice and Kirsch continuing to stir constantly as fondue begins to bubble lightly. Add pepper and nutmeg to taste. Place on fondue warmer if available, pierce bread with fondue forks, dunk bread into cheese, stir, enjoy! Some of the Cheese may tend to form a burnt layer on the bottom of the pan, when this is peeled off, it is considered a tasty treat. Serve with salad as an appetizer, and with small pickles and cocktail onions on the side. Do NOT drink cold drinks, instead a hot herbal tea with the meal will help the melted cheese digest.

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    Tony's Salsa

    1 Pace Picante large size (medium temperature)
    1 clove of garlic
    1 can of Mexican or Italian chopped tomatoes
    1 bunch of cilantro (leaves only)
    1 bunch of green onions
    3 avocados (ripe)
    1 to 3 Jalapeno peppers ( depending on your taste buds)

    Pour Pace and canned tomatoes in a bowl. Skin garlic, Trim onions and cilantro then chop up and put in bowl with Pace and tomatoes. Peel avocados and cube to small pieces and add to bowl chopped Jalapeno. Mix all together and refrigerate. Tastes better if made night before. Serve with chips. And for you dieters that need a snack, it is good on rice cakes.

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    Yummy Lentil Rissoles

    120gm Red Lentils
    1 medium onion, chopped
    1 medium potato, cooked and mashed
    1 cup of fresh bread crumbs
    1/3 cup chopped or flaked almonds
    2 tablespoons sesame seeds
    1/3 cup chopped parsley
    an egg to bind

    Wash the lentils until water is clear, cook in boiling, salted water until tender, drain.
    Mix all ingredients together, form into rissoles (patties).
    Lightly saute in a little oil until golden brown.
    Serve with a fresh salad.

    These are absolutely gorgeously delicious, great if you're vegetarian and fabulous cold in a sandwich (I use Lebanese pita bread for sandwiches), topped with a little tomato sauce. NB they don't freeze well, best eaten within a few days.

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    Safe Egg Yolks

    Heat 2 egg yolks and cup liquid from the recipe--for example, lemon juice and water in mayonnaise or cream in truffles--and teaspoon sugar in a small skillet over very low heat, stirring and scraping the bottom of the pan constantly with a spatula. At the first sign of thickening, remove the pan from the heat, but continue stirring and dip the pan bottom in a larger pan of cold water to stop the cooking. Use in the recipe instead of raw yolks.

    Destroying bacteria is a matter of both time and temperature. You do not even have to get the yolks to the salmonella instant-kill temperature of 160F (71C). Holding them at slightly lower temperatures for several minutes is just as effective. Yolks are pasteurized by holding them for 3.5 minutes at 140F (60C), which is not very hot--hot tap water is in this range. Eggs don't scramble (cook) until about 180F (82C). So there is some margin here.

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    Becky's Party Dip

    6 T Cream Cheese, Philadelphia Brand
    2 teas milk
    2 teas French Dressing (any brand)
    2 T ketchup
    1 teas grated onion; finely grated
    1 dash of salt (may need to add more to flavor)

    Blend cream cheese with milk until smooth. Add remaining ingredients and mix well. Serve with crackers or potato chips!

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    Safe Meringue


    I love vanilla-flavored meringue on pies, so this is a generous six-egg recipe. 1 have incorporated Alice Medrich's technique from Chocolate and the Art of Low-Fat Desserts into my meringue recipe. I also include a little cornstarch for tenderness and prevention of shrinking.

    What this recipe shows:
    Diluting egg whites with water and adding sugar will enable careful heating of the whites to 160(71C), the instant-kill temperature for salmonella.

    Swollen starch added to the beaten whites produces a tender, smooth-cutting meringue that does not shrink or bead easily.

    Meringue made with egg whites heated in this manner is an excellent stable meringue.

    6 large egg whites
    2 tablespoons water
    teaspoon cream of tartar
    cups sugar
    1 tablespoon cornstarch
    1/3 cup cool water
    1/8 teaspoon salt
    1 teaspoon pure vanilla extract

    1. Stir the whites, water. cream of tartar. and sugar together well to break up the whites (try not to create foam since it cooks at a lower temperature) in a medium-size stainless-steel bowl. Heat 1 inch of water to a simmer in a medium skillet and turn the heat off. Run a cup of hot tap water, place an instant-read thermometer in it, and place it near the skillet. Place the metal bowl of egg white mixture in the skillet of hot water and scrape the bottom and the sides of the bowl constantly with a rubber spatula to prevent the whites from overheating. After 1 minute of constant scraping and stirring, remove the bowl of egg whites from the hot water and place the thermometer in the whites, tilting the bowl so that you have about 2 inches of white covering the thermometer stem. If the temperature is up to 160F (71C), beat until peaks form when the beater is lifted. If necessary, place the bowl of whites back in the hot water and scrape constantly in 15-second increments until the temperature reaches 160F (71C). Rinse the thermometer the hot water in the skillet (to kill salmonella) and replace in the cup of hot water after each use.
    2. Sprinkle the cornstarch into a small saucepan, add the cool water, and let stand 1 minute. Then stir well. Bring the water and cornstarch to a boil, stirring constantly. The mixture will be thick and slightly cloudy. Let it cool for a couple of minutes, then whisk 1 to 2 tablespoons of the cornstarch mixture into the meringue and continue adding and beating in until all is incorporated. Whisk in the salt, vanilla, and any other desired flavoring such as lemon zest. Set aside while preparing the pie filling.

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    Curried Fruit

    1 (14oz) can plums
    1 (19oz) can pineapple tidbits or chunks
    1 (14oz) can apricot halves
    (tall) jar maraschino cherries
    3-4 slices candied ginger
    1/3c butter
    4t good quality curry powder
    c dark brown sugar

    Drain plums. Remove pits and tear each plum into 3 or 4 pieces. Drain pineapple. Drain apricots and cut in half. Chop candied ginger. Place all in a (deep if you have one) casserole dish. Melt together butter, curry powder, and brown sugar. Stir just until butter is melted. Put in oven, uncovered at 325F for 1 hours. Serve warm.

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    Candied Cranberries

    3 cups (750 ml) sugar
    1 cups (375 ml) water
    1 cinnamon stick, broken into 1 inch (2 cm) pieces
    4 cups (1 L) cranberries
    The zest of 1 orange, cut in large pieces

    Combine the sugar, water, and cinnamon stick in a saucepan and bring to a boil. Place the cranberries and orange zest in a heat-resistant bowl and pour the boiling syrup over them. Place the bowl in a steamer and steam for 45 minutes. Remove the bowl from the steamer and cool without stirring. Leave the bowl at room temperature for 3 to 4 days, stirring once or twice per day. When the syrup has thickened to a jelly-like consistency, remove the cranberries and discard the syrup along with the cinnamon stick and orange zest. Place the cranberries on a baking sheet and allow to dry at room temperature for an additional 3 to 4 days, turning them occasionally to allow uniform drying. Makes 1 quart (1 L).

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    Homemade Hot Sauce

    1 28oz can of whole tomatoes
    1 or 2 cloves of garlic
    2 to 6 jalapeo peppers (to taste and "heat" level)
    Salt and pepper to taste (about tsp each is good)

    For a robust taste and different flavor, roast the peppers in a 350F oven until the skins begin to darken, skins will easily peel off of peppers. Jalapeos can be used unroasted with skins on also. Place garlic in blender, chop then add the jalapeos and chop. Drain a little of the liquid from the tomatoes, but not all of it and place in blender. Gently blend all ingredients together. Hot sauce will make a couple of pints, will keep very well in refrigerator and will taste better after sitting at least one day.

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    1 cups diced white onion
    cup diced jalapeno' peppers (seeded & membrane removed)
    3 cups bell peppers diced
    10 cups tomatoes skinned chopped & drained for about 15 minutes.... then measure
    8 cloves garlic minced
    1 cups white vinegar
    2 rounded teaspoons oregano
    1 rounded T chili powder
    2 rounded T cumin
    3 T salt
    1 18 oz can of tomato paste

    Put all ingredients into a large size kettle EXCEPT for the tomato paste. Bring to a boil, and then simmer for 45 minutes until veggies are done. I do this half the time with lid on and half with lid off. Then add tomato paste and watch closely and stir so it doesn't burn. Simmer until very hot again and put in sterilized jars and hot water bathe for 15 minutes. Start timing when the water bath returns to a boil.

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    250 ml cake flour
    5 ml baking powder
    2 ml salt
    1 large egg
    125 ml milk
    125 ml sunflower oil

    Sift the flour, baking powder and salt together. In a separate bowl, beat the egg lightly. Add the egg to the flour mixture, then add the milk and mix the batter until smooth. Heat the oil in a frying pan and drop tablespoonfuls of the batter into the oil. Fry the vetkoek for 2 to 3 minutes on one side, then turn and fry them for 1 minute on the other side. Make a cut in the middle but do not cut them into halves. Serve hot, with butter and honey in the middle, or - for something savoury - with curried mince. You can also cook some mince with chopped vegetables the way you would for a pasta sauce. They fit together deliciously!!
    MAKES 8-10

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    Tuna Buns

    1 can tuna in water, canned
    1 can ripe olives -- sliced
    2 tablespoons pickle relish
    1 each onion -- small
    3 each eggs -- boiled and diced
    package medium sharp cheese, 8 oz. package -- cut in " cubes
    package Monterey jack cheese, 8 oz. package -- cut in " cubes
    cup mayonnaise
    16 each hamburger buns

    Mix all ingredients together in large bowl. Should have consistency of sticking together. Add more mayonnaise, if necessary. Spoon mixture in hamburger buns and wrap in foil. Bake in 350F oven for 7 to 10 minutes or until cheese is melting.

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    Peach Cordial

    3 lbs (1.5 kg) peaches, pitted and quartered
    2 cups (625 ml) sugar
    4 strips lemon peel, each about 2 inches (5 cm) long
    1 stick cinnamon (approx. 4 inches, 10 cm)
    4 whole cloves
    4 cups (1 L) vodka

    Place the ingredients in a gallon (4 L) jar, stirring to dissolve the sugar. Put in a cool, dark place for at least two months. Strain through cheesecloth before serving. Makes about 1 quarts (1.5 L).

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    Grapefruit Marmalade

    3 large, ripe grapefruit
    2 to 3 quarts (2.5 to 3 L) cold water
    8 to 10 cups (2 to 2.5 L) sugar

    Wash the grapefruit and dry with paper towels. With a knife or vegetable peeler remove the skins without cutting into the white pith. Cut the peel into strips about 1 inch (2.5 cm) long and 1/8 inch (3 mm) wide. Cut away and discard the white outer pith. Cut the fruit in half crosswise and wrap the halves one at a time in a double thickness of damp cheesecloth and twist the cheesecloth to squeeze the juice into a bowl. Wrap the squeezed pulp in the cheesecloth and tie securely. Add enough cold water to the bowl to make 3 quarts (3.5 L) of liquid. Drop in the bag of pulp and the strips of peel. Let the mixture stand at room temperature for 12 to 24 hours. Pour the entire contents of the bowl into an 8 to 10 quart (8 to 10 L) stainless steel or enameled pot, and bring to a boil over high heat. Reduce the heat to low and summer uncovered for 2 hours, stirring occasionally. Discard the bag of pulp and measure the mixture. Add 1 cup (250 ml) of sugar for every cup of mixture, stir thoroughly, and bring to a boil over moderate heat. When the sugar has dissolved increase the heat to high and boil briskly, stirring occasionally, for about 30 minutes until the marmalade reaches the temperature of 220F (104C) or (or 8F, 4C above the boiling point of water in your area) on a jelly, candy, or frying thermometer. Remove from the heat and skim off the surface foam with a large spoon. Ladle the marmalade into sterilized jars or jelly glasses. To prevent the peel from floating to the top, gently shake the jars occasionally as they cool. Makes about 2 quarts (2 L).

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    Fresh Mint Pineappleade

    3 cups finely diced fresh pineapple
    2/3 cup sugar
    3 cups water
    2/3 cup fresh lemon juice (about 5-7 lemons)
    all the lemon rinds
    1 T chopped fresh mint
    teas. green food coloring, optional

    Place cup of the pineapple at a time in an electric blender and blend after each addition 1 minute. Put through a sieve. Discard pulp. If blender is not available, chop pineapple fine and put through a food mill or coarse sieve. Set juice aside to use later. Mix sugar and 1 cup of the water together and bring to the boiling point. Boil 1 minute. Remove from heat, add lemon juice, rind and mint. Cover and steep 5 minutes. Pour syrup through a sieve and strain out lemon rinds and mint. Stir in remaining water and pineapple juice. Add green food coloring, if desired. Serve in pineapple cups or glasses with ice cubes.
    Makes 2 quarts.

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    Korean Style BBQ Sauce

    Fresh chopped garlic
    Sesame oil
    Soy Sauce
    Fresh cracked black pepper

    The soy sauce to sesame oil ratio is 1 part sesame oil to 2 to 6 parts soy sauce depending on the fat content of your meat.
    This recipe can be augmented with chopped scallions, chopped onions, fresh ginger, finely chopped carrot, perhaps a pinch of sugar, perhaps a splash of herbed vinegar, perhaps a dash of salt and hot pepper paste (Korean hot red peppers are around jalapeno land in warmth and the red pepper paste has sweet, sour and salty tones to it in keeping with the oriental cooking philosophy). I have seen this applied to everything from fish, chicken and pork - to dog believe it not. Obviously you wouldn't want to marinade fish too long, but baste it as it cooks instead, but it works as a marinade for other cuts of meat just fine.

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    Planter's Punch

    7 ounces (210 ml) dark rum
    2 oz (60 ml) fresh lime juice
    4 Tbs (60 ml) powdered sugar
    A dash of Angostura bitters
    1 cup (250 ml) finely crushed or shaved ice
    Freshly grated nutmeg
    Fresh fruit for garnish (optional)

    Combine 6 ounces (180 ml) of the rum, lime juice, sugar, and bitters in a cocktail shaker (or glass jar with a tightly fitting lid) and shake vigorously 9 or 10 time. Pour the contents, unstrained, into two 10 oz (300 ml) highball glasses. Place a teaspoon upside down in each glass and very slowly pour the remaining rum over the back of the spoons, letting it trickle onto the surface of the drink so that the rum floats on top. Grate a little nutmeg over the drink and serve at once. This drink is usually garnished with some sort of fresh fruit. You may add a maraschino cherry and a pineapple wedge or strip of banana to each drink, or slit slices of lime or orange from the peel to the center and slip them over the rims of the glasses.
    Makes 2 drinks.

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    Chicken Barbecue Sauce

    cup butter
    cup lemon juice
    2 T horseradish
    2 T catsup
    2 t salt
    1 T worscestershire
    t tabasco
    2 1&-2 pound chickens, split

    Melt butter, add everything but the lemon juice and bring to a boil. Remove from heat and add lemon juice. You can rewarm if needed, but don't boil.

    Place chickens on grill and baste with sauce or bake in 350F oven. I like it with more lemon juice and tabasco.

    This is my dad's recipe from the 50's. Don't boil it after you add the lemon juice.

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    South Carolina-Style Barbeque Sauce

    The Carolina story gets even more complicated when you consider South Carolina. There, as in Georgia, yellow barbecue sauce, made with lots of commercial mustard, is often the sauce of choice. We're not too crazy about the flavor of French's mustard, but the following medium-thick, yellow, authentic sauce does add delicious layers of flavors to the mustardy core. We find it especially delicious with something quite un-barbecue-like: grilled shrimp.

    1 tablespoon vegetable oil
    Cup minced onion
    1 tablespoon minced garlic
    1/3 cup commercial yellow mustard (like French's)
    3 tablespoons ketchup
    2 tablespoons light brown sugar
    cup distilled white vinegar
    cup water
    2 teaspoons lemon juice
    1/8 teaspoon ground black pepper
    1/8 teaspoon ground cayenne pepper
    1 tablespoon coarse salt

    1. Heat the vegetable oil over moderate heat. Add the onion and garlic and cook for 5 minutes, or until slightly soft.
    2. Add all the remaining ingredients, and simmer sauce, uncovered, for 20 minutes. (The sauce will thicken slightly.)

    I just discovered this recipe in the Dean and Delucca book. You cook whatever meat until it shreds, and mix a large amount of shreds with a small amount of sauce, just enough to moisten. Serve on plain ole soft hamburger buns. We LOVE it.

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    Argentinian BBQ Sauce

    This is a very traditional recipe from Argentina for BBQ.
    You need to put together:

    6 or 7 cloves garlic, chopped very fine
    cup parsley, chopped
    cup oregano
    cup red dryed pepper (the italian type)
    1 cup boiling water
    cup white vineger
    cup olive oil
    salt to taste
    black pepper to taste

    You need to mix the ingredients in the above order and then (when it cools) to put in a closed jar ( an empty mayonnaise pot is perfect for that) and store in the refrigerator for at least 12 hrs.
    Is perfect if you prepare the recipe one or two days before the BBQ !! It can be stored in the Refrigerator for 10 or 15 days. You can put on the meat or on the chicken before cooking (where the flavor is stronger) or you can put the sauce on the meat after cooking (the flavor became lighter).

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    Sheila's Backyard Barbecue Sauce

    2 Tbs Vegetable oil
    1 medium onion, peeled and slivered
    4 whole cloves of garlic, peeled and halved
    1 can (28 ounces) peeled plum tomatoes
    crushed, with juices
    1 cups ketchup
    1 cup fresh orange juice
    6 Tbs fresh lemon juice
    6 Tbs red wine vinegar
    cup water
    2 Tbs all natural liquid smoke
    cup (packed) dark brown sugar
    3 Tbs finely chopped crystallized ginger
    2 Tbs dark molasses
    1 Tbs Worcestershire sauce
    tsp. Tabasco sauce, or more to taste
    2 Tbs chili powder
    1 Tbs ground coriander
    1 Tbs dry mustard
    1 tsp. salt, or more to taste

    1. Place the oil in a medium-size heavy pot. Add the onion and cook 5 to 7 minutes over medium heat until golden brown. Stir in the garlic during the last minute.

    2. Add all of the remaining ingredients to the pot and combine well.

    3. Bring to a boil, reduce heat to very low and cook, stirring often for 45 minutes to an hour or until the sauce thickens and has a smooth texture.

    4. Remove the onion and garlic with a slotted spoon, discard. Adjust seasonings to taste. If the sauce is too thick, add a small amount of water. Cool to room temperature and refrigerate in covered containers for up to two weeks.

    Tbs=Tablespoon tsp=teaspoon
    Yield 5 cups.

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    Triple L BBQ Sauce

    Amount Measure Ingredient Preparation Method
    1 lb margarine [or less]
    3 small bottle durkee's sauce
    2 tbsps prepared mustard
    3 lemons
    cp sweet pickle vinegar
    2 tbsps sugar
    salt & pepper to taste
    1 tbsp worchestershire sauce
    1 tbsp ketchup
    3 bottles water [use durkee bottles]
    C mayonnaise

    Mix all together. Cut lemons in half and add to other ingredients and heat on low, stirring often until margarine is melted & everything is well blended.
    Dip chicken or pork into sauce the last 15 min. of grilling. Save some for "dipping" at the table.

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