World Recipes

Tom and Jerry

North Pole


4 eggs
1 1/2 cups sugar
1/2 teaspoon baking powder

Beat egg whites with electric beater gradually adding 1 cups sugar until firm. In another bowl, beat egg yolks, gradually adding the remaining 1/2 cup sugar and 1/2 teaspoon baking powder until thick and creamy. Fold egg yolk mixture into egg whites by hand. Spoon a generous amount (2 tablespoons +/-)into mug, add hot water, brandy to taste, stir and sprinkle a dash of nutmeg on top. An excellent holiday season beverage.




8 Cups Golden Grahams cereal
5 Cups miniature marshmallows
1 1/2 Cups chocolate chips
1/4 Cup light corn syrup
5 Tablespoons butter/margarine
1 Teaspoon vanilla
1 Cup miniature marshmallows, if desired

Butter rectangular pan, 13x9x2 inches Measure cereal into large bowl. Microwave 5 Cups marshmallows, the chocolate chips, corn syrup and butter in large microwavable bowl uncovered on high 2 to 3 minutes 30 seconds, stirring every minute until mixture can be stirred smoothe. Stir in vanilla. Pour over cereal in bowl; quickly toss until evenly coated. stir in 1 Cup of marshmallows. -DELICIOUS! Store loosely covered at room temperature up to 2 days. makes aprox. 36 bars. -ENJOY!




8 oz package Cream Cheese
1 egg
1/3 cup Granulated Sugar
1/8 teaspoon Salt
6 oz Chocolate Chips
1 package Devil's Food Cake Mix

Preheat oven to 350 degrees.

Combine cream cheese, egg, sugar and salt, mix until well blened. Mix in Chocolate chips and set aside. Prepare cake mix according to package instructions. Fill paper cupcake liners 1/3 full with cake batter. Top with heaping teaspoon of cream cheese mixture. Sprinkle with additional granulated sugar. Bake for 30-35 minutes. Makes 24 cupcakes. -ENJOY

Twice Baked Potatoes

Napa, California

Side Dish

2 Large Russet Potatoes
2 Tbls. Butter
1/2 cup sour cream
3/4 cup of grated or shredded cheese (see next line)
use either mozzerella, or parmesan
4 tbls. parmesan for topping
sprinkle paprika for topping
2 tbls. bacon bits
1 tbls. chopped green onions or chives
garlic salt, salt and pepper

Bake potatoes (be sure to stick them with a fork). When potatoes are baked let them get cool enough to handle. Split potatoes lengthwise and scoop the potatoes from the skins. Salt and pepper the skins. Mash the potatoes and add all ingredients except parmesan cheese and paprika for toppings. Taste to make sure seasonings are alright. Spoon into skins and top with parmesan and paprika. Bake in 325 degrees oven for about 1/2 hour. Serves 4. 1/2 potato each.

No Bake Chocolate Cookies

Napa, California


2 cups sugar
1/2 cup (1 cube) butter
1/2 cup milk
3 cups instant oatmeal
1/2 cup coconut
1/2 cup chopped nuts
5 tbls. cocoa

Mix oatmeal, coconut, cocoa, and chopped nuts together in a large bowl. Bring to boil in large sauce pan the sugar, butter and milk. Boil only 1 minute, and pour over the oatmeal mixture. Mix lightly, drop by rounded tablespoons onto wax paper. Set until firm.

The Best Ever Homemade Pizza ! ! !  (makes 9 large pizzas)

Napa, California


4 packages dry yeast
3 tablespoons of salt
8 tablespoons of olive oil
8 to 10 pounds of all purpose flour
5 pounds of shredded Mozzarella cheese
2 pounds of string Mozzarella cheese
1 pound of shredded Monterey Jack Cheese
1/2 pound of grated Peccorino Romano cheese
1/2 pound of grated Reggiano cheese
1/2 pound of grated Parmesan cheese
3  28oz. cans of whole tomatoes (pureed)
1  29oz. can of tomato sauce
1 large head of garlic (chopped)
oregano to taste
salt and pepper to taste

Set a day aside to make these pizzas, then freeze them. When unexpected company arrives or you arrive home late from work, and you want a good hearty meal instead of fast food, just take a pizza from the freezer (no need to thaw it) remove the wrapper and pop it in the oven. While the pizza is baking, make a green salad, and relax the rest of the evening. These pizza’s are so delicious you will never want a store bought or fast food pizza again!!

TO MAKE PIZZA DOUGH: Heat a very large stainless steel bowl with hot water and pour off the water. Pour 8 cups hot water (105-115�) in heated bowl. Add yeast to hot water. Stir to dissolve yeast. Add salt, and 3 tablespoons of olive oil. Add the flour, 1 cup at a time, stirring after each addition. On a floured bread board, knead dough, adding enough flour to make dough smooth and elastic. Place dough in greased bowl, turn to grease dough. Cover with towel and place in warm place, away from draft to rise. Let dough rise until doubled in bulk. Punch down and let it rise again. After 2nd. Rising is completed, divide dough into 9 equal size balls, and roll out each ball thin to shape and size of pizza pan. Pinch edge of crust to make thicker.

TO MAKE SAUCE: In a large sauce pan, add the pureed tomatoes, tomato sauce, chopped garlic, oregano, salt and pepper. Simmer over low heat for 4 hours, stirring occasionally. (Cool before topping pizza).

TO ASSEMBLE PIZZA’S: Spread each pizza with olive oil, and a small amount of sauce. Sprinkle the pizzas with the Peccorino Romano, Reggiano and Parmesan cheeses . Add Monterey Jack and Mozzarella cheeses, layering the cheeses thick on each pizza. Sprinkle tops of pizza’s with more tomato sauce and olive oil. Additional toppings of your choice can be added. TO FREEZE PIZZA’S: Bake in 400 degree oven for 10 minutes. Cool, wrap each pizza in a freezer wrap, then freeze. TO BAKE PIZZA’S: Bake in 400 degree oven for 40 minutes, or until crust is golden brown.

Easy to make yum yum frozen treats

Napa, California


Instant pudding mix (4 serving size) any flavor
1/2 cup chilled whipping cream
6 (4 oz) paper cups
6 ice cream sticks
6 tbls chopped nuts
6 tbls of your choice of syrup (chocolate, carmel, malt, strawberry,butterscotch)

Prepare instant pudding mix as package directs (for pudding). In chilled bowl, beat whipping cream, until stiff peaks form,(do not underbeat). Fold in pudding until smooth. Place 1 tbls. of chopped nuts in the bottom of each paper cup, then add 1 tbls. of syrup to each paper cup. Fill with pudding mixture; insert ice cream stick in center. Freeze until firm.

Bachelor Curry



1 1/2-2 lb. ground beef, or ground turkey
1/8  cup cooking oil
1 small thinly sliced onion
1 1/2  tablespoons crushed garlic
1/2  tablespoon crushed ginger
1 1/2  teaspoons coriander powder
1/8  teaspoon turmeric
1  teaspoon red cayenne pepper
1/2 teaspoon cumin powder
1 teaspoon whole cloves
1/2 tablespoon salt

In medium sauce pan, heat cooking oil on medium to medium-high heat. Add onions when oil is hot. (watch out for oil splattering). Stir onions until some of the onions are beginning to turn brown. Add garlic, ginger, coriander, cumin, cloves, salt and cayenne pepper. Add VERY little water (just to keep things stirred) and continue to stir until the spices seem "cooked". You might see a thin film of liquid spices floating on the oil. Add the ground beef, (or turkey) stirring constantly so as not to burn the meat. When all the meat has turned brown, turn the heat down to low or medium low. Let it simmer for 30 to 45 minutes, stirring occasionally. Serve over plain rice. Simple and tasty! Add more(or less) red pepper depending on how spicy you want it. I don't like too much salt, so you might want to add more to taste. I encourage experimenting, (adding different vegetables). I have used frozen peas and plain yogurt to reduce the sting of the spices. NOTE: When cooking with turkey, add a little more spice (I usually increase it by 1 1/2 times that of beef).

Try this cooling accompaniment! Combine 1 sliced tomato, and 1 sliced cucumber to 1 cup of plain yogurt. Add � teaspoon of cumin, salt and pepper, to taste. Chill and top with fresh mint leaves.

Veal Scaloppine

Napa, California


4 lbs. veal
2 cups flour
garlic salt, and pepper (to taste)
1/2 cup white wine (optional)
red pepper flakes, (to taste)
1 tbsp. chopped fresh parsley
thyme, oregano, and marjoram (to taste)
2 cans (14 1/2 oz) chicken broth
2 cans (6 oz) of large pitted black olives
2 cans button mushrooms
1 whole head of garlic, chopped
8 tbsp. olive oil

Cut veal into 1 � inch strips. Add garlic salt, pepper, and red pepper flakes to flour. Dredge veal with flour, lightly shaking off excess. Add veal to hot oil. Fry until browned on each side. In large Dutch oven, add chicken broth, mushrooms, olives, garlic cloves, herbs, and 1/2 cup white wine (optional), and browned veal. Simmer for about 2 hours.

Cheese Polenta

Napa, California


8 cups water
2 cups of Polenta
1/4 cube of butter or margarine
1 cup grated Monterey Jack cheese
1 cup grated Mozzarella cheese

Slowly pour polenta into boiling salted water, stirring constantly. Add butter or margarine and continue cooking over low heat for 1/2 hour, stirring occasionally. When done, spoon into large casserole in layers alternating with cheeses. Bake at 375 � for at least 1/2 hour until golden brown on top.

French Bread

Clovis, California

Bread Recipe

2  1/2 cups warm water
2 pkgs. Dry yeast
7 cups all purpose flour
1 tbls. sugar
1 tbls. salt

Add yeast to warm water. Let rest 5 minutes. Add salt, sugar, and 2 cups of flour to the yeast mixture. Stir until blended. Add flour 1 cup at a time until mixture becomes stiff. Dust breadboard with flour. Knead dough, adding more flour as necessary to form a smooth elastic ball. Place dough in greased bowl, cover, and let rise in warm place for 1 to 1 1/2 hours. Punch down, let rise for 1 hour. Divide dough in half, and let rest 5 minutes. Roll out each half into rectangles. Roll up, sealing in ends. Place on greased cookie sheets. Slit each loaf several times across the top. Cover, let rise 1 hour. Bake in 375 degree oven for 40 minutes. Makes 2 large loaves.