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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 4<-·´¯`·.¸¸.·´¯)
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
Spike & Jamie
ASIAN STIR FRY ARTICHOKES
12- 16 baby artichokes, trimmed (do not halve)
2 tablespoons vegetable oil
1 cup fresh snow peas or sugar snap peas (or thawed frozen)
1/4 cup dried shiitake mushrooms, soaked until soft in hot water, drained and sliced
(tough stems discarded)
1/4 cup chicken broth
1 teaspoon cornstarch
1 tablespoon dry sherry
1 tablespoon soy sauce
1/2 teaspoon minced fresh ginger
Boil artichokes about 10 minutes, or until just tender with a hint of crunch. Drain and cool. Cut in half.
Add oil to hot skillet. Stir-fry artichokes, snow or sugar snap peas and mushrooms for 1 minute. Add chicken broth and simmer, covered, about 1 minute or until vegetables are tender. Combine cornstarch with sherry, soy sauce and ginger. Add to vegetables. Cook and stir until liquid is clear. Salt to taste.
BROCCOLI ONIONS DELUXE
20 ounces frozen broccoli flowerets
2 cups frozen pearl onions
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon salt
Dash ground black pepper
3/4 cup milk
3 ounces cream cheese -- cut up
1/3 cup dry white wine
Toasted slivered almonds
Cook broccoli and onions in boiling salted water until tender, about 10 minutes; drain.
Melt butter; blend in flour, salt, and pepper. Add milk all at once; cook and stir until bubbly. Blend in cream cheese. Remove from heat; stir in wine. Fold in vegetables. Turn into 1-1/2 quart casserole.
Bake, uncovered, in 350 degrees F. oven for 30 to 35 minutes. Sprinkle almonds over top.
Yield: 8 servings.
BARLEY STROGANOFF STEW
1 pound beef stew meat, cut into 1/2-inch cubes
1/2 C finey chopped onion
1 clove garlic, minced
1 (10 1/2-oz.) can condensed beef broth
1/2 C water
1/2 C pearled barley
2 TB ketchup
1 tsp. paprika
1 tsp. salt, dash of pepper
2 C sliced mushrooms
1/2 C sour cream
Mix all ingredients except the sour cream in a 4-qt. slow cooker. Cover and cook on low 7-8 hours. Turn off heat then stir in sour cream
CROCK POT LAMB STEW
2 to 4 pounds chunked leg of lamb
3 to 4 quartered potatoes (or more)
1 to 2 cans chicken broth (depending on meat)
2 or 3 beef soup bones (leg bones with marrow preferred)
1 large onion (chopped)
several carrots, diced in large pieces
1 tablespoon (or more) chopped or minced garlic
1/2 teaspoon Cayenne pepper
1 tablespoon crushed Rosemary
2 dashes oregano
1/2 dash tarragon flakes (go LIGHTLY!)
1 Bay leaf or two
1 cozy fire place
1 very cold evening (preferably snowy)
salt and pepper to taste
Place all (except potatoes if you like firmer potatoes) in a crock pot. Cook on LOW setting until lamb is flaky (5 to 6 hours or more). Add potatoes 1 to 2 hours after starting.
SEMI NUTRIGRAIN BARS
1 package yellow cake mix
1-1/2 cups rolled oats
3/4 cup melted butter
12 oz. jam or other filling
1 T. water
Mix cake mix, oats, and butter. Press 1/2 of the mix into a 9x13 greased pan/ Mix jam and water and spread over the mix. Add the remaining mix on top and bake for 20 minutes at 375. Before cutting, cool completely.
Variations: Use a strawberry cake mix with strawberry jam as the filling, or use a chocolate cake mix with peanut butter and marshmallow cream as the filling.
FUNNY FACE PIZZAS
3 tablespoons sugar
1 teaspoon ground cinnamon
6 (6-inch) flour tortillas
2 tablespoons water
1 (1-ounce) package (four-serving size) instant pudding
1 banana, sliced
1/2 mango, peeled and sliced
1 kiwi fruit, peeled and sliced
Seedless raisins (optional)
Combine sugar and cinnamon. Brush tortillas lightly with water, then sprinkle with sugar/cinnamon mix. Place tortillas on baking sheet coated with cooking spray. Bake at 400 for 10 minutes, or until lightly browned. Prepare pudding according to package directions. Spoon about 1/3 cup pudding onto each tortilla. Decorate with fruit.
HONEY CRUNCH SNACK
3 cups Quaker Corn Bran Cereal
1 cup old fashion oats
1 cup chopped nuts
1 tsp. cinnamon
1/4 tsp. salt
1/2 cup margarine
1/3 cup honey
1/4 cup brown sugar
1/2 cup raisins
In 9 x 12-inch baking dish put cereal, oats, nuts, cinnamon, and salt. In saucepan melt margarine, honey, brown sugar. Pour sauce over cereal mixture. Mix well. Bake at 325 degrees for 20 to 25 minutes stirring occasionally. Spread onto wax paper. Immediately stir in raisins and cool. Store in tight lid container.
ASIAN HONEY TEA GRILLED SHRIMP
1 cup double-strength brewed orange spice tea, cooled
1/4 cup honey
1/4 cup rice vinegar
1/4 cup soy sauce
1 tablespoon finely chopped fresh ginger
1/2 teaspoon freshly ground black pepper
11/2 pounds medium shrimp, peeled, deveined
2 green onions, thinly sliced
In a sturdy, resealable plastic bag, combine tea, honey, vinegar, soy sauce, ginger and pepper to make a marinade. Remove1/2cup marinade and set aside for dipping sauce. Add shrimp to marinade remaining in plastic bag, turning to coat. Close bag securely and marinate in refrigerator 30 minutes or up to 12 hours.
Remove shrimp from marinade; discard marinade. Thread shrimp onto 8 skewers,
dividing evenly. Grill over medium-hot coals or in grill pan 4 to 6 minutes or until shrimp turn pink and are just firm to the touch, turning once. Season with salt to taste.
Meanwhile, prepare dipping sauce by placing reserved1/2cup marinade in small saucepan. Bring to a boil over medium-high heat. Boil 3 to 5 minutes or until slightly reduced. Stir in green onions.
1/2 pound large shrimp, peeled and deveined
1/4 cup plain bread crumbs
Salt and freshly ground black pepper
1 teaspoon margarine or butter
1/4 cup dry white wine
2 tablespoons grated Parmesan cheese
Preheat oven to 350 degrees. Place shrimp in a small baking dish just large enough to hold them in one layer. Sprinkle with bread crumbs and salt and pepper to taste. Toss to make sure shrimp are coated with bread crumbs. Cut margarine into pieces and divide among shrimp. Pour wine into baking dish and bake for 10 minutes. Remove from oven and turn on broiler. Sprinkle top with Parmesan cheese and place under broiler for 5 to 10 seconds. Watch them carefully. They will brown quickly.
BRINED SMOKED TROUT
Makes 6 to 8 servings
1 quart water (4 cups)
1/2 cup noniodized salt
1/2 cup granulated sugar
2 tablespoons garlic powder
2 tablespoons chili powder
6 to eight 10- to 12-inch whole trout, cleaned and rinsed
3 bamboo skewers, cut into 2- to 3-inch pieces
Mix water, salt, sugar, garlic powder and chili powder in a large bowl or pan with lid and stir until salt and sugar dissolve. Add all the trout. Cover and refrigerate overnight.
First thing in the morning, drain the trout and pat dry. Discard the brine. Place the trout between a double layer of paper towels and let sit 30 minutes.
Prepare your smoker. Place 1 length of a bamboo skewer horizontally inside each trout to hold it open and expose the inside cavity.
Smoke trout 8 to 10 hours according to your smoker's directions, using 2 to 3 cycles of alder chips.
To store: Cool in refrigerator, then wrap each trout in a paper towel and store in plastic bags for 2 weeks in the refrigerator. Or omit the paper towels and store in the freezer for up to 8 months.
2 cups dry White Wine
1 bay leaf
1 onion, roughly chopped
1 clove garlic
2 ribs celery
1 lobster (1 to 1 1/2 pounds)
12 medium Shrimp, in the shell
24 mussels, well scrubbed
12 sea scallops
4 cups heavy whipping cream
1 cup milk
1 teaspoons dried thyme
1 tablespoons minced fresh parsley
1/4 teaspoon dried rosemary
1 cup fresh spinach, well rinsed and washed
1/2 cup grated carrot
1/2 teaspoon fresh lemon juice
Combine white wine, bay leaf, onion, garlic, and celery in a large stockpot
over medium heat. Bring to a boil. Add the lobster, cover the pot, and steak for
10 minutes. Remove the lobster. Add the Shrimp, cover the pot, and steam for 5
minutes. Remove the shrimp with tongs. Add the mussels, cover the pot, and steam
until they open, about 5 minutes. Remove the mussels with tongs, extract the
meat and discard the shells. Discard any that do not open. Add 2 cups water to
the liquid in the pot, bring to a boil and then add the scallops. Cover the pot
and steam for 3 minutes. Remove the scallops with the tongs. Extract the lobster
meat, reserving the shells. Peel and devein the shrimp, reserving the shells.
Chop the meat into bite-size pieces, cover and set aside. Return the seafood
shells to the pot of broth and add 2 cups water. Bring to a boil, then reduce
the heat and simmer for 30 minutes. Strain the broth, and return it to the pan.
the broth to and simmer over low heat. Add the cream, milk, thyme, parsley, and rosemary and simmer until the mixture thickens slightly, about 5 minutes. Add the lobster, shrimp, mussels, and scallops, and simmer for about 2 minutes. Stir in the spinach, carrots, and simmer for another 2 minutes to just wilt the spinach. Season with salt, pepper, and stir in the lemon juice.
YIELD: 6 Servings
1 C. all purpose flour
1/2 C. milk
1 t. baking powder
1 t. salt ( if adding salted foods to the batter, omit salt)
1 t. vegetable oil
1 C. all purpose flour
1 C. milk
1/4 C. vegetable oil
1 t. baking powder
1/2 t. salt
Prepare food to be fried. Thaw frozen foods completely before dipping into batter. Use fritter batter with chopped or shredded foods and use thin batter when you want to retain shape of food.
QUINCE WITH POMEGRANATE AND ROSEMARY
3 star anise
2 bay leaves
6 black peppercorns
6 thyme sprigs
Juice of one lemon
2 quarts water
2 quince, peeled, cored and quartered
1/4 stick butter
1 teaspoon chopped fresh rosemary
1 pomegranate, seeded
Add star anise, bay leaves, peppercorns, thyme and lemon juice to water in saucepan. Bring to a low simmer, poach quince till tender and remove. When just cool enough to handle, cut quince into 1/2-inch pieces. In small saute pan, brown butter, add quince. Toss till coated with butter. Add rosemary and pomegranate seeds, toss and serve. Delicious with roasted or grilled fowl, game or pork.
EASY FOCCCIA BREAD WEDGES
3 onions, medium thinly sliced
1/4 teaspoon pepper coarsely ground
1 tablespoon olive oil
3/4 cup white beans rinsed and drained canned
1/2 cup white wine or reduced-sodium chicken broth dry
1 teaspoon thyme, dried crushed
4 6-inch bread shells Italian (such as Boboli)
sweet pepper Red (optional)
marjoram Fresh (optional
In a large skillet cook and stir onions and pepper over medium-high heat in hot oil, uncovered, for 7 minutes or until onions turn brown. Remove onions; set aside. Add beans to skillet; cook for 1 minute. Add the wine or broth and thyme; reduce heat and simmer, uncovered, for 3 to 4 minutes or until liquid is reduced by half. Mash beans slightly.
Spread bread shells with bean mixture; top with onions. Bake in a 450 degree oven for 10 minutes. Cut into wedges. Garnish with red pepper and marjoram.
Yield: 16 Servings
SUNDAY AFTERNOON SANDWICH
2 pounds ground beef
1/2 cup chopped onion
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. pepper
1 loaf French bread
butter or margarine (softened)
2 cups sour cream (16 oz.)
2 tomatoes (seeded and diced)
1 large green pepper (diced)
3 cups shredded cheddar cheese
In large skillet, brown ground beef and onion; drain. Add salt, garlic powder and pepper. Cut bread length-wise in half; butter both halves and place on baking sheet. Remove meat mixture from heat; stir in sour cream. Spoon on bread, sprinkle with tomatoes, green pepper and cheddar cheese.
Bake at 350 degrees for 20 minutes or until cheese is melted.
Note: You can bake a little longer for crispier bread!
1 can (20 oz.) pineapple chunks in juice
1 can (11 oz.) mandarin orange segments in syrup
1 firm, large banana (sliced)
1-1/2 cups seedless grapes
1 cup miniature marshmallows
1 cup flaked coconut
1/2 cup chopped pecans
1 cup sour cream
1 Tbsp. brown sugar
Drain pineapple and orange segments. In a large bowl, combine pineapple, mandarin oranges, banana, grapes, marshmallows, coconut and nuts. In small bowl, combine sour cream and brown sugar. Stir into fruit mixture. Refrigerate, covered at least1 hour or overnight.
Makes 6 servings.
CABBAGE SALAD SURPRISE
1 large red cabbage, chopped fine (2 pkgs. at the deli)
5 diced green onions with tops
2 pkgs. Ramon noodles (discard seasoning pkg.)
1/2 c. sunflower seeds
1/2 c. oleo
small pkg. almonds sliced thin
Chop cabbage and onions and chill. Brown noodles, sunflower seeds and almonds in 1/2 c. oleo. Drain and cool on paper towel.
1 c. salad oil
1 c. sugar
1/2 c. vinegar
2 t. soy sauce
Blend in blender until well dissolved. Mix 20 min. before serving.
Serves 12 to 14 people.
I prefer a combination of red and green cabbage. Break Ramen noodles up in small pieces before sauteing.
1 (11 oz.) can mandarin oranges
1 pkg. orange kosher gelatin
1 pkg. unflavored kosher gelatin
1 tsp. orange extract
1 pt. orange sherbet
Drain oranges (reserve liquid). Cut oranges into hunks. Cut bananas. Combine liquid plus enough water to make 1 cup. Heat. Add gelatins. Stir until dissolved. Add sherbet, oranges, extract and bananas. Chill until firm.
HAM AND MUSHROOM QUICHE
12 Wheat Krisp Crackers or other low fat whole wheat crackers
2 tablespoons "Land O' Lakes Light Butter" or other light melted margarine.
1 cup Nonfat Yogurt Cheese drained at room temperture 2 to 4 hours
6 oz. 96 to 99 percent fat free ham, cubed
2 cups sliced mushrooms
1 (8 oz.) can
1 small onion, chopped
1/2 cup fresh chives or green onions
1 cup fat free or low fat egg substitute
2 egg whites
1/2 cup reduced fat Monterey Jack cheese
1/4 cup fresh grated Parmesan cheese
1 teaspoon chicken base mixed with 2 tablespoons boiling water
2 to 3 dashes fresh grated nutmeg
1 to 2 dashes cayenne pepper
1 to 2 dashes white pepper
Preheat oven to 375 degrees. Process crackers into fine crumbs. Combine crumbs and melted butter in quiche pan. Pat crumbs evenly over bottom of pan. Bake crust for 8 minutes. Remove from oven and set aside to cool.
Preheat a non-stick pan on medium. Saute' mushrooms and onions until tender, about five minutes. If vegetables begin to dry out, add a little water or wine.
Preheat oven to 350 degrees. In a large bowl, whisk egg substitute together with egg whites. Whisk yogurt cheese into egg mixture until smooth. Whisk in cheeses, bouillon, nutmeg, cayenne and pepper. Stir in Sauteed mushrooms, onions, chives and ham.
Pour mixture into prepared pan and bake at 350 degrees for 45- minutes or until a knife inserted in center comes out clean.
NON-FAT YOGURT CHEESE
1 (32-oz) container of Danon Nonfat Plain Yogurt or brand without gelatin
cheesecloth, strainer, bowl or container
Line the inside of a strainer large enough to hold a 32 oz. carton of non-fat yogurt with cheesecloth. Place cheesecloth lined strainer over the top of a deep bowl.
Fill strainer with 32 oz carton of non- fat yogurt and the whey to drain off about 6 to 24 hours in refrigerator. Discard whey.
1 pkg. dry yeast
1 Tbsp. sugar
1 tsp. salt
1 1/2 c. warm water
4 c. flour
1 egg, beaten
Mix yeast, sugar, salt and warm water together. Add flour; mix. Put dough on waxed paper; knead until smooth. Cut off pieces and roll into shapes. The dough cannot be overworked so let the children enjoy playing with the dough. Place not-too-thick and not-too-thin shapes on greased cookie sheet. Brush with beaten egg. Sprinkle with kosher salt.
Bake at 400 degrees for 20 minutes.
2 c. flour
1 1/2 tsp. sugar
1 tsp. yeast, dissolved in 2/3
c. warm water
Mix well and knead until dough is firm and elastic, adding more flour and water if necessary. Shape and place on greased cookie sheet. Brush with beaten egg white. Sprinkle with Kosher salt (coarse salt).
Bake 20 minutes at 425 degrees.
Makes 8 quarts
8 quarts popped corn
2 cups mixed nuts (optional)
2 cups firmly packed brown sugar
4 sticks butter (1 pound; see note)
1/2 cup light corn syrup
1 teaspoon salt
1 teaspoon butter flavor extract
1/2 teaspoon baking soda
Preheat oven to 250 degrees.
Divide popped corn and nuts into 2 large aluminum roasting pans.
In a saucepan, mix sugar, butter, corn syrup, salt and butter extract. Bring to a boil stirring constantly. Boil 5 minutes.
Remove from heat and add baking soda. Mix well. Pour evenly over corn and nuts in the 2 roasting pans.
Bake about 50 to 60 minutes, stirring every 20 minutes.
Pour onto wax paper and cool. Will keep up to a week in tightly covered container.
PECAN HONEY POPCORN
3 quarts Popcorn -- (popped, no kernels)
2 cups Pecan halves
1/2 cup Honey
1/2 cup Butter or Margarine
1 teaspoon Vanilla
Preheat oven to 350 degrees F. Combine popcorn and nuts in large heat-proof
bowl; set aside. Combine butter, honey and vanilla in small saucepan. Cook over medium heat until butter melts. Pour honey mixture over popcorn mixture. Stir until combined. Divide mixture and place on 2 baking sheets. Bake 15 minutes, stirring every 5 minutes, until light golden brown.
SHALOM FROM SPIKE & JAMIE
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