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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 3<-·´¯`·.¸¸.·´¯)

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



2-1/2 pounds(1.125kg)Smoked Turkey Breast, thinly sliced
1 pound(450g)Provolone Cheese, thinly sliced
1 Tablespoon Pickled Jalapeno, finely minced
2 Tablespoons Diced Green Chilies
3 Tablespoons Dijon Mustard
1 Cup (250ml) Mayonnaise
3 large Tomatoes, thinly sliced
3 Green Onions, finely chopped
10 (12-inch)(30cm) Flour Tortillas

In a small bowl, combine the jalapeno, green chilies, mustard, and mayonnaise.

To assemble wraps: Trim the green onions and slice lengthwise.

To fill each tortilla, spread one tablespoon of mayonnaise mixture on tortilla and place three slices turkey on top. Add two slices of provolone on left hand side of turkey and overlap slices of tomato. Add two lengths of green onion.

Starting at one end, firmly roll tortilla to the other edge. Place the seam side down, cut tortilla roll into four or five slices. Arrange on serving dish, and enjoy.



1 pound medium shrimp, shells removed and deveined
4 tablespoons olive oil (divided)
Salt and freshly ground black pepper
2 ripe avocados, peeled, pitted and finely chopped
1/4 cup finely diced red onion
1 jalapeno chili, finely diced (see note)
1/4 cup freshly squeezed lime juice
1/4 cup coarsely chopped fresh cilantro plus 24 whole leaves (divided)
1/2 cup crushed tortilla chips
24 bite-size rounds tortilla chips

Preheat grill to high. Toss the shrimp in 2 tablespoons of the olive oil and season with salt and pepper to taste. Grill the shrimp for 1 minute on both sides, or until cooked through and pink. Remove the shrimp to a cutting board and coarsely chop.

Combine the shrimp, 2 remaining tablespoons olive oil, avocados, onion, chili, lime juice, chopped cilantro and crushed tortilla chips in a medium bowl and season with salt and pepper to taste. Place a heaping tablespoon of the mixture on each tortilla chip round and garnish with whole cilantro leaves. Serve immediately.

Note: Wear gloves when handling fresh chilies; the oils can cause a burning sensation on your skin.

Makes 8 servings.



3/4 pound ground beef
1 onion, chopped
1 package of premixed chili seasonings
Pickled jalapenos, to taste
3 cans stewed tomatoes, Mexican flavor if possible
1 can red kidney beans, drained and rinsed
Toppings: Sour cream, grated cheddar cheese, red onion

Heat electric skillet on medium high setting. Break apart ground beef and add to skillet. Cook for 3 minutes and stir in chopped onion. Cook until the beef is no longer pink. Stir in the chili seasonings and jalapenos and mix well. Add tomatoes and stir to combine. Simmer for 30 minutes on medium heat. Stir in red kidney beans and allow to simmer for 10 minutes. Serve hot with sour cream, grated cheddar cheese, and red onion.

Serves 3-4.



2 Cups Flour
1 Tablespoon Baking Powder
1 Tablespoon Sugar
2 Tablespoons Crisco, Lard or Butter
2/3 Cup Milk

Preheat oven to 450, even though real chuckwagon cooks used a Dutch oven and
glowing coals for baking biscuits. Mix dry ingredients and cut in shortening until mixture has a texture sort of like corn meal. Add milk and use a fork, spoon or your hand to combine. Put the dough onto a floured surface and roll around until all sides are coated and no longer sticky. Place ball of dough into a well-greased cake pan or iron skillet and pat it down to an even thickness. Grease the top surface with butter or margarine.

Using a soup can, baking powder can or even a small glass; cut one round biscuit right in the middle of the pan. It should then look like a bull's-eye or the insignia on the wing of a Spitfire. For the western history buff, that center biscuit is known as the "Cook's Biscuit".

The tip of an egg turner works just great for the next step but it can be done with a table knife. Cut through the dough between the center biscuit and the rim of the pan in 8 equally-spaced places, making a total of nine biscuits.

See how much simpler that was than trying to cut individual round biscuits which are no longer round once they are shoved together in the pan.

Bake 10 to 12 minutes or until nice and brown on top.

Nine biscuits should serve four people, unless you happen to have some honey or a jar of Mexican strawberry jam to go with them, and then they will probably only serve two



1-3/4 cups all purpose flour
1 teaspoon sugar
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
5 tablespoons unsalted butter, cut into small cubes and very, very cold
3/4 cups buttermilk

Preheat the oven to 450F. Combine the flour, sugar, baking powder and baking soda in a large bowl. Cut in the butter until mixture resembles a coarse meal. Add just enough buttermilk to form a soft dough. Roll the dough out on a lightly floured surface to a thickness of 1/2-inch. Cut the dough into 1 1/2-inch circles. Place on an ungreased cookie sheet and bake for 10 to 15 minutes until lightly browned.

NOTE: I've yet to have a scone here in the states as delicious as the ones they serve in the UK. Maybe it's in the air or something. I've made them a thousand times; this is the closest I've come to the British version. It's important to not scrimp on the buttermilk and accurately measure your leaveners. And whatever you do, don't use salted butter.



1 cup Plus 2 tablespoons all-purpose flour
1/2 teaspoon Baking powder
1/4 teaspoon Cream of tartar
1/2 teaspoon Salt
1/8 teaspoon Baking soda
1/4 cup Instant nonfat dry milk
1/3 cup Vegetable shortening
1 tablespoon Sugar
1 tablespoon Minced onion
1 Egg, beaten
1/4 cup Milk
1/4 cup White wine
1/2 teaspoon Dried oregano
1/4 cup Freshly grated Parmesan cheese

Sift together flour, baking powder, cream of tartar, salt, soda and dry milk. Cut in shortening until the mixture resembles coarse meal. Add sugar, minced onion, egg, milk, wine and oregano. Mix thoroughly. Spread mixture in greased 8 or 9-inch round pan and sprinkle with cheese. Bake at 425 degrees for 15-20 minutes or until a wooden pick inserted in center comes out clean.

Yield: 8 Servings



4 teaspoons yeast
1/4 cup warm water
3/4 cup warm milk
1/4 cup melted unsalted butter
2/3 cup sugar
1/2 teaspoon salt
2 large eggs
1 cup bread flour
2-1/2 cups all-purpose flour - unbleached or regular
1/2 cup white whole wheat or regular whole wheat flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon cloves
1/2 cup plumped currants
1/2 cup plumped sultanas
1/4 cup chopped candied orange or citron

Fruit variations:
1/2 cup plumped dried cranberries and cherries - mixed
1/4 cup dried blueberries
1/2 cup yellow raisins - plumped and diced

egg wash (one egg beaten with 2 tablespoons of water)

Mock vanilla fondant:
1-1/2 cups confectioner's sugar
2 tablespoons water (approximately) or lemon juice
1 teaspoon pure vanilla

Place all ingredients - except fruit - in pan of bread machine and start "Dough" cycle. Keep an eye on the initial kneading to make sure ingredients are properly combined. If your bread machine is not equipped with a signal that summons you to add extra ingredients, add the fruit near the end of the cycle, or knead them in by hand once the cycle ends.

Shape dough into a round ball and let rest, covered with a tea towel, for about 20 minutes. Divide into 12 pieces and shape into balls. Place buns on a parchment-lined baking sheet about one inch apart. Using floured scissors, snip a cross on the top of each bun, about 1/2 inch deep. Paint with egg wash. Let rest about 25 minutes or until buns look puffy and light.

Preheat oven to 375 Degrees F.

Place buns in oven and reduce heat to 350 Degrees F. Bake for 17 to 20 minutes (until the tops are golden brown). Remove from the oven and transfer to a rack. When cooled, cover buns with fondant.

For fondant, mix all ingredients to make a very soft icing. Allow it to set
before serving. If icing is too soft, add more confectioner's sugar, if too
thick, add more water.

Have some whipped sweet butter nearby and prepare to dig in.

NOTE: Made legendary in a children's nursery rhyme (and originally
called "Good Friday Buns" in England where they were first produced), Hot Cross Buns first appeared in Tudor times. Some commercial bakeries are heavy-handed with the spices and spare with the fruit. Homemade buns are a great treat and are easily baked up by the panful. For a change on the traditional taste, try dried cherries, cranberries, blueberries. This recipe will suit most bread machines.



2 cups sugar
1 cup molasses
1 cup sour milk
2 cups roasted pork cracklings (see note)
1 pound raisins
1 pound maraschino cherries, chopped
1 pound walnuts or pecans, chopped
4 eggs
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon soda
1 teaspoon salt
2 cups flour

Mix ingredients in order given. Grease and flour three loaf pans. Fill with equal amounts of dough.

Bake at 350°F for approximately 30 minutes.

Note: Cracklings are what is left after melting down fat from a hog and pouring off the liquid lard into a container to use for pie crusts, etc. The dry parts are the cracklings. To roast cracklings for this and other recipes, put on a cookie sheet and roast at 350°F for 30 minutes to dry further.)



1 package (8-ounce size) cream cheese (fat free)
3/4 cup Finely chopped pecans
Milkcote or whitecoat chocolate

Cream the cream cheese and add pecans. Chill until cheese will form balls. Dip balls into melted whitecote or milkcote chocolate coating.

Makes about 25 balls.

25 servings



1 cup butter or margarine
2 cups granulated sugar
1 cup chopped walnuts or use your favorite type of nuts

Melt butter or margarine in saucepan over low heat. Stir in sugar and cook moderately, continuing to stir until brittle threads form when a small amount is dropped in cold water, or until 300 degrees F registers on candy thermometer. Remove from heat; stir in nuts. Pour immediately on a greased tray to a depth of about 1/4 inch. Score in 1-1/2-inch squares; when cold break apart.

This makes 1-1/2 pounds.



5 cups water
1 Tablespoon salt
3 cups uncooked egg noodles
1/4 cup butter or margarine
1 cup fine dry bread crumbs
1 pound lean ground beef
1/2 cup finely chopped onion
1/4 cup finely chopped green pepper
1/2 teaspoon garlic salt
1 teaspoon salt
1/8 teaspoon pepper
1 cup grated Swiss cheese
8 ounces can tomato sauce
4 ounces mushroom stems and pieces, drained

In a deep, 3-quart, heat-resistant, non-metallic casserole place 5 cups water, 1 tablespoon salt and 3 cups uncooked noodles. Heat, covered, in Microwave Oven 12 minutes or until noodles are tender, Stir occasionally. Drain noodles and set aside.

In a large, heat-resistant, non-metallic mixing bowl, melt 1/4 cup butter or margarine in Microwave Oven 30 seconds. Add bread crumbs and heat, uncovered, in Microwave Oven 1-1/2 minutes or until bread crumbs are golden brown.

Add meat to bread crumb mixture and mix to combine well. Heat, uncovered, 5 minutes or until meat is browned, stirring occasionally so meat crumbles.

Add onions, green pepper, garlic salt, salt and pepper. Blend into meat mixture thoroughly. Heat, uncovered, in Microwave Oven 2 minutes.

In a 2-quart, heat-resistant, non-metallic casserole layer cooked noodles with meat mixture. Top with cheese, tomato sauce and mushrooms (in that order). Heat, uncovered, in Microwave Oven 8 minutes or until cheese melts.



1-2/3 cups All-purpose flour
1 Pinch of salt
1/2 cup Butter, cut in small pieces
1 Tablespoon Butter, (add to above)
2 Tablespoons Sugar
1 Egg
4 Tablespoons Ice water

1-1/2 pound Cream cheese
1/4 cup Oil
1-1/4 cups Sugar
3 Eggs, separated
1/4 cup Cornstarch
5 Drops vanilla extract
1/2 cup Milk

Sift flour and salt into a large bowl. Using a pastry blender or 2 knives, cut in butter until evenly distributed and mixture resembles breadcrumbs. With a fork, lightly mix in sugar, egg and enough ice water to make a dough. Press into a ball and wrap in foil or plastic wrap. Refrigerate for 30 minutes. Preheat oven to 350f. On a floured surface, roll out dough to fit a 10-inch flan tin with a removable bottom. Place dough in tin without stretching.

Beat cream cheese, oil, sugar, egg yolks, cornstarch, vanilla and milk in a large bowl until smooth. Beat egg whites until stiff; fold into cream cheese mixture. Pour into pastry shell. Bake 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Turn off oven. Let cheesecake cool in oven with door open slightly. Remove cooled cheesecake from tin and serve.

Yield: 8 servings



2 cups Fresh strawberry puree
1 tbsp Lemon juice
1 cup Applesauce
1/4 cup Sugar

Combine pureed berries and applesauce with lemon juice and sugar. Line a 10 x 15-inch jelly roll pan with plastic wrap. Pour fruit into pan and spread evenly.

Bake about 5 hours at 200F or until leather pulls away from wrap. Flip leather onto counter, peel away plastic and remove any mixture that has not "set." Cut into slices and wrap each in plastic.



4 fresh artichoke hearts
1 tablespoon wine vinegar
2 cups artichoke hearts -- quartered
1 teaspoon Louisiana hot sauce
1 small garlic clove
2 teaspoons salt
1 teaspoon Worcestershire sauce
3 tablespoons olive oil
1 tablespoon lemon juice

In a wooden salad bowl, mash garlic and salt with a strong fork. Add fresh artichoke hearts, and mash with the garlic and salt. Add olive oil, stir, add lemon juice, stir, add wine vinegar, stir, stir, add hot sauce, stir, add Worcestershire sauce, Mix well. Put canned artichoke hearts in dressing and let marinate for 1 hour, then eat as is or serve on a bed of greens.



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