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Welcome to Spike's & Jamie's "Spike’s Good Eatin’ Recipe Collection Archives"!!  Here we store all the back issues of the original "Spike’s Good Eatin’ Recipe Collection" and of the "Spike’s Jewish Good Eatin’ Recipe Collection". These newsletters were written by Spike (Jann McCormick) and published by Jamie from 2000 until Spike's death in 2008.  Spike loved to cook and share her cooking with those she loved.  Sharing her recipes was the next best thing.

[Spike’s Good Eatin’ Recipe Collection]   [Spike’s Jewish Good Eatin’ Recipes

(¯`·.¸¸.·´¯`·->Spike’s Good Eatin’ Recipe Collection Issue 1<-·´¯`·.¸¸.·´¯)

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!!!

Spike & Jamie

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ALMOND STUFFED DATES WITH BACON

1 package blanched whole almonds, (4-oz)
1-1/2 lbs. Lean sliced bacon cut thinly into thirds
1 pound pitted dates

Put an almond in each date. Wrap a piece of bacon around each stuffed date and secure with a toothpick. Line cookie sheet with aluminum foil. Place dates on foil and bake in preheated 400 degree oven for 12-15 minutes or until bacon is crisp. Remove to rack or paper towel; drain.

Serve warm.

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NACHOS ON THE GRILL

3-4 dozen tortilla chips
2 cups Monterey jack cheese, grated
1/3 cup bacon, fried and crumbled
1 medium red onion, chopped
4 jalapenos, chopped

Preheat grill to a hot temperature. Arrange chips in a flat grilling pan. Cover with other ingredients. Place on grill and turn off the grill. Let cook for about 5-10 minutes or until cheese is melted. Keep a close eye on this one to make sure that the cheese melts without burning.

Ever try nachos on the grill? I'm thinking many of you have not and you're in for a real treat! Keep this tip handy to impress your friends at your next BBQ!

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CHOCOLATE CREAM CHEESE CRESCENTS

ROLLS
1/4 cup powdered sugar
4 ounces cream cheese, softened
1-1/2 teaspoons coffee-flavored liqueur or cooled strong coffee
1/2 teaspoon vanilla
1/4 cup finely chopped macadamia nuts
1 (8-ounce) can refrigerated crescent dinner rolls

GLAZE
1/4 cup semi-sweet chocolate chips
1/2 teaspoon shortening or oil

Heat oven to 350 F. Lightly grease cookie sheet. In small bowl, combine powdered sugar, cream cheese, liqueur and vanilla; blend well. Stir in macadamia nuts.

Separate dough into 8 triangles. Spoon 1 heaping tablespoon cream cheese mixture onto shortest side of each triangle. Loosely roll up, starting at shortest side and rolling to opposite point. Place, point side down, on greased cookie sheet; curve into crescent shape.

Bake at 350 F. for 12 to 15 minutes or until golden brown. Cool 5 minutes.

Meanwhile, in small saucepan over low heat, melt glaze ingredients; stir until.smooth. Drizzle over warm rolls. Serve warm or cool. Store in refrigerator.

Makes 8 rolls.

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BREAKFAST HEALTHY OMLETTE

Here's a healthier omelet idea...beat together 1 whole egg and 3 egg whites, 1/4 cup milk, and 1 teaspoon of cornstarch.

Prepare your omelet with whatever fillings you like but just don't load up with all kinds of butter and cheese or you defeat the purpose of a healthier omelet.

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KING RANCH CASSEROLE

1 hen or 2 fryers
1 can Rotel tomatoes
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 can chicken broth
1 large package Doritos (any CORN tortilla chips)
2 cups sharp cheese, grated
1 onion, chopped

Cover chicken with water and 1 tablespoon salt. Simmer until tender. Remove from bones and shred into med-large bites size pieces. Mix soups, Rotel tomatoes, broth and onions. Layer half of Doritos, 1/2 chicken, 1/2 soup mixture and 1/2 cheese in a large casserole dish. Repeat.

Bake for 1 hour at 325 degrees.

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BEST OATMEAL COOKIES

3 eggs, beaten
1 cup raisins
1 teaspoon vanilla extract
1 cup butter, softened
1 cup brown sugar
1 cup white sugar
2-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons baking soda
2 cups rolled oats
3/4 cup chopped pecans

In a small bowl, combine the eggs, raisins, and vanilla. Cover and chill for 1 hour. Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together the butter, brown sugar, and white sugar. In a separate bowl, combine the flour, salt, cinnamon and baking soda; add to the creamed mixture and stir until all of the dry ingredients are absorbed. Next, stir in the egg and raisin mixture, then stir in the rolled oats and pecans. Dough will be stiff. Drop by teaspoonfuls onto an unprepared cookie sheet.

Bake for 10 to 12 minutes in the preheated oven, until the edges are golden. Allow cookies to cool 5 minutes on the baking sheet before removing to a wire rack to cool completely.

Makes 3 dozen

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INDIAN FRY BREAD AND BEANS

1 pound bag dried pinto beans
dried onion flakes, coarse pepper, chili powder, garlic powder and salt

Fry Bread: (This fry bread is what Taco Bell uses for Chalupas!)
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon shortening
1 cup boiling water
2 cups vegetable oil for frying

Toppings:
cheese, grated
cabbage, sliced or
lettuce, shredded
tomatoes, diced
onions, diced
black olives
sour cream

First, cook the pinto beans. Add some flavoring at the end of cooking if desired.

Make the Fry Bread: Combine dry ingredients. Add shortening and rub into flour mixture with hands or use a pastry cutter, cut in until well broken up and combined. Pour boiling water into the flour mixture all at once, mixing with fork until mixture forms a ball. If the mixture is too dry, add very hot tap water 1 tablespoon at a time. If it's too wet, add a little flour at a time and knead in. As soon as a ball is formed, cover with plastic wrap and allow to rest at room temperature for at least 45 minutes. Pull off pieces of dough the size of a lime and sprinkle with flour. On a floured board with floured hands and a rolling pin, flatten out the dough into a 5 or 6 inch circle. Poke a small hole in the center with a finger or chop stick or something at allow bread to fry evenly. Add disc to the hot oil (about 375°F) and fry for about 2 minutes on each side. Bread will puff up and bubble. Repeat with each remaining ball of dough.

To assemble, place a piece of bread on each plate, cover with beans and toppings of choice.

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AMISH CARROT SALAD

A fat-free adaptation from a recipe served at The Amish Barn restaurant in Lancaster, Pennsylvania.

2 pounds carrots
1 cup fat-free mayonnaise
1 pound raisins
1 cup sugar
1/4 cup cider vinegar

Slice carrots thinly (use a food processor). Mix with remaining ingredients. Chill overnight for best flavor.

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SAN FRANCISCO STIR-FRY

2 cups broccoli flowerets
1 cup carrot slices
1/2 pound snow pea pods, fresh
1/4 cup butter or margarine
3/4 pound Velveeta -- cubed
1/4 cup milk
4 ounces linguine -- cooked and drained
1-1/2 teaspoons dried tarragon -- crushed

In large skillet, stir-fry vegetables in butter until crisp-tender. Add Velveeta and milk; stir over medium heat until Velveeta is melted. Add remaining ingredients; toss lightly.

Yield: 4 servings.

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MILLIONAIRE PIE

1 Partially baked 10-inch pie shell, in its pan
1 Cup coconut flakes
1 Cup semisweet chocolate chips
1 Cup chopped pecans
1/2 Cup brown sugar
3/4 Cup white sugar
Pinch of salt
1-1/2 Tablespoons margine, melted
1/2 Cup light corn syrup
1/4 Teaspoon vanilla
4 Eggs, beaten

Preheat oven to 325F.

Toss together the coconut flakes, chocolate chips and chopped pecans Place in pie shell.

Mix sugars, salt and melted margarine. Beat in corn syrup and vanilla. Gently fold eggs into sugar mixture. Pour evenly over ingredients in prepared pie shell. Bake 55-65 minutes, or until deep golden brown on top and nearly set in center. Cool at room temperature.

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FISH FILLETS AU GRATIN

1 cup (4 ounces) shredded American Cheese
1/4 cup dry bread crumbs
1 teaspoon paprika
1 teaspoon minced parsley
1/2 teaspoon onion salt
1/4 teaspoon salt
1/4 teaspoon pepper
2 pounds fish fillets

Preheat oven to 400º . In small bowl combine all ingredients except fish. Place fish on individual squares of greased foil. Spoon crumb mixture over fish. Seal securely and bake at 400º for 30-35 minutes or until fish flakes easily.

Serves 6.

To Grill: Place packets 3-4 inches from hot coals. Cook 20-25 minutes.

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COLE SLAW

1 head cabbage
2 - 3 Tbsp. mayonnaise (Best Foods or Hellmann's)
2 tsp. mustard
2 tsp. caraway seeds or poppy seeds
2/3 cup powdered sugar
1/8 cup apple cider vinegar
dash onion powder
dash garlic powder

Run a head of cabbage thru the food processor (fine cut), then add mayonnaise, mustard, caraway seeds, and powdered sugar. Add vinegar and mix well.

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SHALOM FROM SPIKE & JAMIE


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