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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 2<-·´¯`·.¸¸.·´¯)

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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BEAN STEW

1 pound ground beef
1 (1.25-ounce) package taco seasoning mix
1 (15-ounce) can whole kernel corn, drained
1 (15-ounce) can black beans, undrained
1 (6-ounce) can tomato paste
1-1/2 cups water
1/2 cup sour cream
2 (8-ounce) packages shredded Cheddar cheese

In a large skillet over medium high heat, sauté the ground beef and drain the excess fat. Add taco seasoning, and stir. Reduce heat to low, cover and simmer for 10 minutes.

In a slow cooker over low heat, combine the corn, beans, tomato paste and water. Mix well. Add the seasoned meat and the sour cream. Raise heat to high setting and simmer for 20 minutes. Pour into individual bowls and garnish with shredded cheddar cheese.

Makes 4 to 6 servings

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ANGEL BISCUITS

5 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon baking powder
3 tablespoons sugar
3/4 cup shortening
1 package yeast
1/2 cup warm water
2 cups buttermilk

Mix dry ingredients together in a large bowl. Cut in shortening. Dissolve yeast in warm water, then add to buttermilk. Stir liquid into flour mixture until well moistened. Roll dough on a floured surface to 1/2-inch thick. Cut with 2- or 3-inch cookie cutter. Place on an 11 x 15-inch sheet. Cover and let double in size. Makes a large batch. Bake 12 minutes at 400°. Dough will keep for several days in the refrigerator, covered. These are an unusually light and fluffy biscuit.

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BASIC SAVORY SOUFFLE

Cooking spray
Fine dry breadcrumbs or grated Parmesan cheese
1 cup skim or low-fat milk
1/4 cup all-purpose flour
1/4 teaspoon salt, optional
1-1/2 cups additional ingredients, optional
Seasoning, optional
4 eggs, separated
1/2 teaspoon cream of tartar
Evenly spray 1-1/2 to 2-quart soufflé dish or straight-sided casserole. Dust with crumbs. Set aside.

In covered jar or blender container, shake or blend together milk, flour and salt, if desired, until smooth. Pour into medium saucepan. Cook over medium-high heat, stirring constantly, until mixture boils and is smooth and thickened. Stir in cheese, if used, and seasoning, if desired, until cheese is melted. Set aside.

In large mixing bowl at high speed, beat egg whites with water and cream of tartar until stiff but not dry, just until whites no longer slip when bowl is tilted. Stir egg yolks into reserved sauce until well blended. Stir in additional ingredients, if desired. Gently, but thoroughly, fold yolk mixture into whites. Carefully pour into prepared dish.

For a "top hat," hold spoon upright and circle mixture to make ring about 1 inch from side of dish and 1 inch deep.

Bake in preheated 350ºF oven until puffy, delicately browned and soufflé shakes slightly when oven rack is moved gently back and forth, about 30 to 40 minutes. Serve immediately.

2-4 servings

FOR 3 TO 6 SERVINGS:

Cooking spray
Fine dry breadcrumbs or grated Parmesan cheese
1-1/2 cups skim or low-fat milk
1/3 cup all-purpose flour
1/2 teaspoon salt, optional
1-1/2 cups additional ingredients, optional
Seasoning, optional
6 eggs, separated
3/4 teaspoon cream of tartar
Prepare 2 to 2-1/2-quart soufflé dish or straight-sided casserole as above. Prepare soufflé mixture as above.

Bake in preheated 350°F oven about 35 to 45 minutes.

Note: Vary the basic soufflé formula by adding up to 1-1/2 cups total of shredded cheese and/or finely chopped, well drained, cooked food and a pinch of seasoning to the sauce.

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BAKED CAJUN CHICKEN

1-1/2 pounds Chicken, boneless
Nonstick Spray Coating
2 tablespoons Nonfat Milk
2 tablespoons Onion Powder
1/2 teaspoon Dried Thyme, crushed
1/4 teaspoon Garlic Salt
1/8 teaspoon White Pepper
1/8 teaspoon Black Pepper
1/8 teaspoon Red Pepper

Remove skin from chicken. Rinse chicken, pat dry. Spray a 13 x 9 x 2-inch baking dish with nonstick coating. Arrange the chicken, meaty sides up, in dish. Brush with milk. In small bowl mix onion powder, thyme, garlic salt, white pepper, red pepper, and black pepper. Sprinkle over chicken.

Bake in a 375 degree oven for 45 to 55 minutes or until the chicken is tender and no longer pink.

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COCONUT DATE SLICES

2 cup Sugar
1 tablespoon Light corn syrup
3/4 cup Evaporated milk
6 3/4 oz Pitted dates
2 tablespoons Butter
1 cup Chopped nuts
1/2 teaspoon Vanilla extract
1/8 teaspoon Salt
1-1/2 cups Flaked coconut, toasted

Mix first 3 ingredients in saucepan. Cook, stirring, until a small amount of mixture forms a soft ball when dropped in cold water (232-F). Add dates; cook, stirring, until mixture returns to 232-F. Remove from heat, and cool to lukewarm (110-F).

Add remaining ingredients, except coconut, and beat until thick. Shape in 2 or 3 rolls 1-1/2-inch diameter each. Roll in coconut. When firm, cut in 1/2-inch slices.

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HOT AND SOUR SOUP

2-1/2 quarts chicken stock
1 block (16 oz.) of tofu, cut into
1-1/2 inch long strips
5 shitake mushrooms, cut into thin slices
1/2 cup soy sauce
1/2 tsp. white pepper
1/2 cup white vinegar
1-1/2 cups bamboo shoot strips
2 tablespoons cornstarch dissolved in 4 tablespoons water
3 eggs. beaten
1/2 tsp. sesame oil

Method: Combine first seven ingredients in a pot and bring to a boil. Drizzle the cornstarch mixture into the soup, stirring to thicken. Then drizzle beaten eggs into soup, stirring. Top with sesame oil.

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SLOW COOKER MEATLOAF
Makes 8 servings

1 pound ground beef
1 pound ground pork
1 cup finely crumbled saltine crackers (about 28)
2 eggs, beaten
1 (0.87-ounce) packet brown gravy mix
1 (1.2-ounce) packet onion soup mix
1-1/2 tablespoons Worcestershire sauce
1/2 cup ketchup, for the top (optional)

Mix the ground beef, ground pork, cracker crumbs, eggs, brown gravy mix, onion soup mix and Worcestershire sauce together in a large bowl.

For slow cooker: Shape into a loaf, place in cooker and cook on low for 10 hours or high for 3-1/2 to 5 hours. Make sure meat thermometer registers 160 degrees.

For oven baking: Preheat oven to 350 degrees. Put into a 9-by-5-inch loaf pan, and pat it down tightly. Put in the oven and bake until meat thermometer registers 160 degrees, in center of loaf, which can be 1 hour and 30 minutes. Before serving, pour ketchup over meatloaf, if using.

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BAKED APPLE IN THE MICROWAVE

For a quick and delicious dessert core an apple three-fourths of the way down. I like to peel the top third of the apple and then pierce the remaining skin in several places. Fill the cavity with any red colored, sugar-free Jell-O powder. Bake approximately 4 minutes on HI in the microwave. As the apple cooks, the Jell-O powder mixes with the natural apple juices and glazes the apple.

Yummy and only 1 point for the Weight Watchers program.

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CHEESESTEAK POCKETS

1 tablespoon vegetable oil
1 medium onion, sliced
1 package (14-ounce) frozen beef or chicken sandwich steaks, separated into 8 portions
1 can Cheddar Cheese Soup
1 jar (about 4-1/2-ounce) sliced mushrooms, drained
4 pita breads (6-inch) cut in half, forming two pockets

HEAT oil in skillet. Add onion and cook until tender. Add sandwich steaks and cook until browned. Pour off fat.
ADD soup and mushrooms and heat through. Spoon meat mixture into pita pockets.

Serves 4.

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HOMEMADE ALMOST-FAT-FREE MAYO

1/2 teaspoon unflavored gelatin
1-1/2 cups fat-free evaporated milk
2 egg yolks
2 teaspoons sugar
1-1/2 teaspoons dry mustard
1 teaspoon salt
1/4 cup white vinegar

In a small bowl, combine gelatin and 1/4 cup evaporated milk; let soak. In the top of a double boiler, scald remaining 1-1/4 cups evaporated milk (bring it almost to the boiling point). Remove from heat; add gelatin and stir to dissolve.

In a bowl, beat together egg yolks, sugar, mustard, and salt. Stir in a spoonful of hot milk mixture; then add remaining hot milk mixture.

Place mixture back in the top of the double boiler. Cook over low heat, stirring constantly, until mixture begins to thicken; it will take about ten minutes. Remove from heat.

Slowly add vinegar, stirring gently. The mixture will be thin at this point, but will thicken as it cools. Allow to cool somewhat, and then refrigerate.

Note: The fat-free mayonnaise you can buy at the store is a valiant effort by manufacturers, but it still tastes artificial. You can use this recipe to make your own nearly fat-free mayonnaise at home and benefit from greatly enhanced flavor in return for your efforts.

Note: If your store doesn't sell fat-free evaporated milk, you can prepare double-strength fat-free powdered milk.

Makes two cups. Per tablespoon: .7 gram fat, 19 calories.

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SHALOM FROM SPIKE & JAMIE


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