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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 5<-·´¯`·.¸¸.·´¯)
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
WINTER FRUIT BREAD
50 grams / 2 ounces Sundora Ready To Eat Figs, Chopped
175 grams / 6 ounces Sundora Ready To Eat Peaches, Chopped
50 grams / 2 ounces Sundora Ready To Eat Pitted Prunes, Chopped
142 milliliters / 5 fluid ounces Apple Juice
425 grams / 15 ounces Strong White Bread Flour
1 teaspoon Salt
75 grams / 3 ounces Light Soft Brown Sugar
15 grams / 1/2 ounces Fresh Yeast
Grated Rind of 1 Lemon
125 grams / 4 ounces Chopped Blanched Almonds
Greased Baking Tray
Preheat oven to 180ºC / 350ºF / Gas Mark 4.
Mix the figs, peaches and prunes in a bowl. Pour over the apple juice and leave to soak for 2 hours. Drain the fruit and keep any excess liquid. Mix the flour, salt and sugar together in a large bowl and make a well in the center. Crumble the yeast into a bowl and blend it to a smooth liquid with the reserved fruit liquid. Pour the yeast into the well and mix in the flour to make a soft but not sticky dough. If the dough is too wet add extra flour. Turn out the dough onto a floured surface and knead for 10 minutes. Return dough to the bowl, cover with damp tea towel and leave to rise until doubled in size, about 1-1/2 hours. Knock back the risen dough and sprinkle the mixed fruits, lemon rind and almonds over the dough and knead gently until evenly distributed, about 5 minutes. Shape the dough into an oval loaf about 25 centimeters (10 inches) long. Place on the baking tray. Cover with a damp tea towel and leave to rise until doubled in size, 1 to 1-1/2 hours.
Bake for 1 to 1-1/4 hours until loaf is golden brown. Put on a wire rack to cool completely.
Makes 1 Loaf
BLUEBERRY YEAST CAKE
4-1/2 teaspoons yeast
1 cup warm water
1/2 cup sugar
1 cup blueberries (fresh or thawed)
1-1/8 teaspoons salt
1/2 cup unsalted butter - softened
1/3 cup skim milk powder
2 cups all-purpose flour
3 cups bread flour
melted butter, cinnamon and sugar for garnish
Whisk together the water and yeast. Add sugar, salt, eggs, butter, skim milk powder and most of flour. Stir to make a batter-like mixture. Fold in blueberries. Cover bowl with a tea towel and let batter rest 30 minutes.
Meanwhile, generously grease a 9 or 10-inch angel food cake pan. Pour batter in (after rest). Cover pan lightly with greased wax paper and let batter rise until it nearly reaches the top of the pan. Drizzle on melted butter and dust with sugar and cinnamon.
Preheat oven to 350 F. Place cake pan on a baking sheet and place in oven.
Bake until nicely browned (about 40 minutes). Cool for 10 minutes before removing from pan and placing on a wire rack to cool completely. 10 to 12 portions.
THYME AND PEPPERCORN SEARED TUNA
For peppercorn sauce:
6 shallots, minced fine
1 teaspoon cracked black pepper
1 tablespoon butter
1/2 bottle (325 ml) port wine
1 bottle (750 ml) merlot
8 ounces veal stock, reduced by half (available at specialty groceries, such as
2 ounces green peppercorns
Salt to taste
1 large Idaho potato
2 cups canola oil or enough to fill a medium, heavy-bottomed saute pan about halfway
Salt to taste
For seared tuna:
4 (6-ounce) Ahi tuna steaks
Pinch of sea salt, pinch
4 tablespoons colored peppercorn blend, cracked, optional
8 sprigs fresh thyme, leaves only
2 teaspoons olive oil
1 pound watercress, stems removed and leaves washed in water
Salt and pepper to taste
For peppercorn sauce: Sweat shallots and black pepper in the butter over medium heat. Cover with port and merlot. Reduce until almost all of the wine is cooked out, then add veal stock and green peppercorns. Cook for five minutes more, until sauce thickens. Season with salt. Set sauce aside.
For potatoes: Peel potato and cut into 1 1/2-inch julienne strips, using either a slicing knife or a mandolin equipped with a julienne blade, creating fine, matchstick-like strips. Drop strips into canola oil that has been preheated to 350 degrees. Cook for 1 to 1 1/2 minutes or until potatoes are light brown and crispy. Season with salt. Keep potatoes warm in a medium oven until serving.
For seared tuna: On both sides of the steak, season tuna with sea salt and peppercorns and sprinkle with the thyme. Heat olive oil in a saute pan until very hot. Sear tuna in oil, cooking quickly on both sides (approximately 1 to 1 1/2 minutes per side) so it is evenly browned on the outside and rare on the inside. Remove from the pan to rest and add the watercress to the pan. Season with salt and pepper. Remove from the pan after 1 1/2 minutes.
To assemble: Divide watercress evenly among four plates, placing a mound in the middle of each plate. Slice tuna steaks evenly several times on an angle. Fan out one steak per plate on top of the watercress. Top with fried julienne potatoes. Ladle peppercorn sauce around the plate. Sprinkle with cracked pink peppercorns for color, if desired.
BIRD'S CRAB CAKES
2 tablespoons mayonnaise
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
1/4 teaspoon Tabasco
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound fresh crabmeat, cleaned and drained
3 tablespoons parsley, finely chopped
11/2 tablespoons bread crumbs
Vegetable oil for frying
1 lemon cut into wedges
Tartar sauce, optional
Beat egg lightly with a whisk. Add mayonnaise, mustard, cayenne, Tabasco, salt and pepper until mixture is smooth. Add crabmeat, parsley and bread crumbs, toss with fork.
Divide mixture into 8 equal portions about 2 to 21/2 inches in diameter. Wrap in wax paper and chill for 30 minutes. Deep fry crab cakes, 4 at a time, until golden brown. Drain on paper towels and serve with lemon wedges and tartar sauce, if desired.
1 package yeast
1 cup warm water
1 teaspoon salt
2 Tablespoons shortening
1 egg yolk
3-1/2 to 3-3/4 cups flour
1/4 cup sugar
2 to 3 Tablespoons kosher salt
1 Tablespoon cold water
Sprinkle yeast over warm water in large bowl. Stir until dissolved. Beat 2 cups flour, sugar, salt, egg and shortening. Turn on floured surface. Knead 10 minutes. Put dough in greased bowl. Turn greased side up. Let rise 1 hour. Punch dough down. Knead 1 minute. Put bowl over dough; let rise 10 minutes. Divide into 12 pieces. Roll into 20 inch rope. Put on cookie sheet, greased. Beat egg yolk with water. Sprinkle kosher salt. Cover with towel.
Bake in 400 degrees preheated oven for 15 minutes.
1 package yeast (dry)
1-1/2 cups water
4 cups flour
In glass or porcelain pan, boil 1 teaspoon "lye" (bought in pharmacy) and 1 quart water. Dissolve yeast in water and add flour. Roll pretzels into desired shapes and drop into boiling water until they rise and come to top of water.
Place on greased cookie sheet and bake 5 minutes at 350 degrees. Top with kosher salt.
1 pound carrots, sliced
1/2 cup green pepper, cleaned, seeded and chopped
1/2 cup onion, chopped
1 (10 -3/4-ounce) cans tomato soup
1/4 cup vegetable oil
1/2 Tablespoon Worcestershire sauce
1/4 cup vinegar
1/2 cup sugar
Cook carrots in boiling water until done, drain. Add green pepper and onion to carrots and set aside. Bring soup, vegetable oil, Worcestershire sauce, vinegar and sugar to a boil, cook stirring constantly until it thickens some. Pour over carrot mixture and let it cool. Store in refrigerator overnight, for best results. Warm before serving.
CRUNCHY GREEN BEAN CASSEROLE
4 slices bacon
1 (10.75ounce) can condensed cream of mushroom soup
1 (8-ounce) can water chestnuts, drained and chopped
3/4 cup milk
2 (15-ounce) cans green beans, drained
ground black pepper to taste
1-1/3 cups French-fried onions
Preheat oven to 350 degrees F (175 degrees C). Fry bacon over medium high heat until evenly brown. Drain and crumble. In a 1.5-quart casserole dish, mix together the bacon, soup, water chestnuts, milk, green beans and black pepper. Bake for 30 minutes or until heated through. Stir and top with French fried onions. Bake for 5 additional minutes or until onions are golden brown.
SCALLOPED CORN AND TOMATOES
2 (14-1/2-ounce) cans tomatoes, drained and chopped
1 (15-1/4-ounce) can whole kernel corn, drained
1 (14-3/4-ounce) can cream-style corn
2 slightly beaten eggs
1/4 cup all-purpose flour
2 teaspoons sugar
1/2 to 1 teaspoon pepper
1 medium onion, finely chopped
1/2 teaspoon garlic powder
1/3 cup margarine or butter
4 cups soft bread crumbs
1/2 cup grated Parmesan cheese
In 2-quart casserole stir together tomatoes, whole kernel corn, cream-style corn, eggs, flour, sugar, and pepper.
For topping, in small saucepan cook onion and garlic powder in hot margarine or butter till tender. Remove from heat; stir in bread crumbs and Parmesan cheese. Sprinkle over corn mixture. Bake, uncovered, in a 350 degree F. oven about 1 hour or until brown and set.
Makes 12 servings.
Make-Ahead Tip: Prepare the soft bread crumbs up to 1 day ahead. Store covered. (To make the crumbs, use a blender or food processor to break the bread into fluffy crumbs. One slice of bread yields about 3/4 cup soft bread crumbs.)
Nutrition facts per serving: 189 calories, 8 grams total fat,
VEGGIES WITH A TOUCH OF HONEY
2-1/4 cups acorn squash, pared, seeded and cut into chunks
1 turnip, pared and cut into chunks
1 cup julienned carrots
1 small onion, halved and quartered
1/4 cup honey
2 Tablespoons margarine, melted
1 teaspoon grated orange peel
1/4 teaspoon ground nutmeg
Steam squash, turnip, carrot and onion over water in covered skillet about 5 minutes or until tender. Drain. Combine honey, margarine, orange peel and nutmeg. Drizzle over vegetables. Toss & serve.
Yield: 6 Servings
BASIC BEEF STEW
1-1/2 pounds Beef chuck roast, medium dice
2 Tablespoons Oil
1/2 cup Flour
Salt and pepper to taste
3-1/2 cups Beef broth
1 medium Onion, diced
3 Carrots, peeled and diced
2 Potatoes, diced
10 ounces Tomatoes, diced
Heat the oil in a heavy pot (that has a lid). Season the flour with salt and pepper. Toss the beef in the flour. Add to the hot oil and cook until well browned (stir frequently). Add the remaining flour and cook for 3 minutes. Add the remaining ingredients. Bring to just under a boil. Reduce heat to a simmer. Cover partially. Simmer until the beef and vegetables are tender (about 1-1/2 to 2 hours).
Serves 4 to 6
NOTE: Customize this recipe to your personal taste. Ingredients like mushrooms, celery, Worcestershire sauce, red wine, or Tabasco sauce make welcome additions.
CHILI FLAVORED CHICKEN SOUP
1 (15-oz.) can whole kernel corn, drained
1 (14-1/2-oz.) can beef broth
1 (14-1/2-oz.) can chicken broth
1 (14-1/2-oz.) can diced tomatoes
1/2 cup chopped onion
1/4 cup chopped green sweet pepper
1 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. ground black pepper
1 pound skinless, boneless chicken breasts, cut into bite-size pieces
Lime wedges (optional)
In a Dutch oven, combine corn, beef broth, chicken broth, undrained tomatoes, onion, green pepper, chili powder, cumin, and black pepper. Bring to boiling. Stir in chicken pieces. Return to boiling; reduce heat. Cover and simmer 10 to 12 minutes or until chicken is no longer pink, stirring once or twice.
To serve, ladle into soup bowls. Garnish with lime wedges, if desired.
Makes 6 servings.
Per serving: 173 calories, 2 grams total fat (1 gram sat. fat), 44 mg chol.,
762 mg sodium, 17 grams carbo., 2 grams fiber, and 21 grams pro. Dietary
exchanges: 1 starch, 1 vegetable, 2 very lean meat.
NOTE: Serve it with toppers such as coarsely crushed tortilla chips, chopped avocado, shredded Monterey Jack cheese, and/or snipped fresh cilantro.
BLACK BEAN CHILI
1 large onion, peeled and chopped
1 large green pepper, peeled and chopped
2 cloves garlic, minced
1 (28-ounce) can chopped tomatoes, undrained
1 beef or vegetable bouillon cube (optional)
1 Tablespoon hot chili powder
2 teaspoons cumin powder
1/8 teaspoon cayenne pepper or to taste
2 (16-ounce) cans black beans, undrained
1 fresh jalapeno pepper, seeded and minced
1/2 cup bulgur wheat
Place all of the ingredients in a slow cooker** and stir well. Turn on low and cook for 6 to 7 hours. Serve over a baked potato or whole-grain brown rice. Makes about 7 cups.
**Note: This recipes can be made on the stove if you don't have a slow cooker. Cook over low heat and stir periodically to prevent sticking.
NOTE: You can use dried black beans, having been soaked overnight and then boiled and simmered for about 2 hours.
CONFETTI SCALLOPED POTATOES
1/2 cup Butter or Margarine
1/2 cup Onion -- chopped
16 ounces Hash Browns, frozen -- shredded
1 (10-3/4 ounces) can Cream of Mushroom Soup, condensed
10-3/4 ounces Milk -- (soup can)
1 cup Cheddar Cheese -- shredded
1 dash Black Pepper
1 cup Cheese Crackers -- crushed, divided
In a skillet, melt butter or margarine over medium heat. Saute onions in melted butter until tender. In a large mixing bowl, mix soup and milk. Add onions sautéed in butter, and stir well. Next, add cheese, potatoes, 1/2 of crushed cheese crackers and black pepper. Mix well, and pour into a shallow baking pan or dish. Top with remaining crackers, and bake at 375 degrees F. for 30 - 40 minutes.
To freeze for later use: Use 1/4 cup onions instead of 1/2 cup, and follow directions, until ready to bake. Don't bake! Freeze covered, labeled potatoes up to 3 months. To use, thaw overnight in refrigerator, and bake for 30 minutes at 375 degrees F.
LIGHT MILE HIGH STUFFED POTATO
8 baking potatoes
15 ounces pinto beans, canned -- drained
8 ounces low salt tomato sauce
1 tablespoon taco seasoning mix
1 cup sliced zucchini
1 cup carrot -- coarsely chopped
1 cup whole kernel corn, frozen
1 cup shredded mozzarella cheese
1 cup lowfat cottage cheese
1/4 cup sliced green onions
2 tablespoons minced fresh cilantro
Scrub potatoes; prick each several times with a fork. Bake at 400 degrees F. for 45 minutes or until done. Let cool slightly.
Combine pinto beans, tomato sauce, and taco seasoning mix in a medium saucepan. Bring mixture to a boil; cover, reduce heat, and simmer 15 minutes. Set aside and keep warm.
Arrange zucchini, carrot, and corn in a vegetable steamer over boiling water. Cover and steam 4 minutes or until crisp-tender. Set aside; keep warm.
Cut a lengthwise slit in top of each potato. Press ends of each potato toward center, pushing pulp up. Sprinkle 2 tablespoons shredded mozzarella cheese over each potato.
Top potatoes evenly with bean mixture and steamed vegetables. Combine cottage cheese and green onions; spoon evenly over potatoes. Sprinkle evenly with cilantro.
Yield: 8 servings.
SAUTEED PASTA AND RICE
bunch of linguini or spaghettini (about 1" diameter) broken into half
1 to 2 tablespoons olive oil
1 1/2 cups rice
boiling water to cover rice
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon white wine
1 tablespoon lemon juice
2 cloves garlic - crushed
1 tablespoon fresh parsley - minced
2 tablespoons vegetable oil
In a medium pan, stir fry pasta in olive oil to brown slightly. In a 4 quart casserole, stir together all other ingredients and add pasta to this.
Cover and place in microwave on high for 17 to 20 minutes. Garnish with additional parsley and thin lemon wedges.
Serves 3 to 5
BAKED FRIED CHICKEN
3 cups cornflakes
10 chicken legs
3/4 stick butter
salt, pepper, paprika
Preheat oven to 400°. Crush cornflakes in a blender or food processor. Wash the chicken legs. Melt the butter over low heat. Dip a chicken leg in the melted butter, then roll the chicken in the corn flakes. Repeat with each leg. Put the chicken in a baking pan (9"x13"). After you put the chicken in the baking dish, sprinkle with salt, pepper, and paprika to taste. Bake for about an hour until the chicken is golden brown. This is a fun recipe for children to make.
EASY CHICKEN STROGANOFF
2 tablespoons butter or margarine
1 pound boneless chicken breasts, cut into strips
2 cups sliced mushrooms
1 medium onion, chopped
1 can (10-3/4 ounces) Cream of Chicken
1/2 cup sour cream or plain yogurt
4 cups hot cooked medium egg noodles
Chopped fresh parsley
Heat 1 tbsp. butter in skillet. Add chicken and cook until browned, stirring often. Remove chicken. Heat remaining butter. Add mushrooms and onion and cook until tender. Add soup and sour cream. Heat to a boil. Return chicken to pan and heat through. Serve over noodles. Garnish with parsley.
Save preparation time by cooking the noodles while the Chicken Stroganoff is cooking.
BEEFY PASTA SKILLET
1 pound ground beef
1 medium onion, chopped
1 can (10-3/4 ounces)Tomato Soup
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 cup shredded Cheddar cheese
2 cups cooked corkscrew or elbow pasta
Cook beef and onion in skillet until browned. Pour off fat. Add soup, water, Worcestershire, cheese and pasta and heat through.
Save time by using packaged shredded Cheddar cheese. Most commercial brands are available in easily resealable packages--handy for recipes such as this for which you'll only need 1/4 of an 8-ounce package.
1-1/4 cups milk
1/2 cup butter
1/3 cup sugar
1 teaspoon salt
1 tablespoon active dry yeast, (approximately 1 packet)
2 eggs, slightly beaten
1/2 cup fresh orange juice
3 tablespoons orange peel (orange zest)
5 cups flour, approximately
2 cups powdered sugar
Scald milk then add butter, sugar, and salt. Cool to lukewarm. Add yeast and stir. Stir in beaten eggs, 1/4 cup fresh orange juice and 2 tablespoons grated orange peel. Add 2 cups of flour and beat well. Stir in additional flour until dough is stiff enough to handle, do not add too much flour - keep dough soft and pliable. Place dough on lightly floured surface and knead until smooth and elastic. Place in a greased bowl, cover and allow to rise in warm place until double in bulk (about 2 hours). Knead down. Divide dough into 3 equal portions. Roll each piece of dough into a circle about 12 inches in diameter. Cut circle into 12 equal wedges. Roll up each wedge, from wide end to small. Place on a greased baking sheet tip side down. Allow to rise until double in bulk.
Bake at 400 degrees for 8-10 minutes or until lightly brown.
GLAZE: Combine powder sugar with 1/4 cup fresh orange juice, and 1 tablespoon grated orange peel. Stir until smooth. Drizzle over warm rolls. Serve rolls warm or cold.
JUMERS CINNAMON ROLLS
1 package dry yeast
1/4 cup lukewarm water
1 stick margarine, melted
3 cups Bisquick
1/2 cup water
sugar/cinnamon mixture (1/2cup sugar & 1 teaspoon cinnamon)
Mix sugar and warm water. Add yeast and let rise 5 min. Add Bisquick and water. Mix and form a soft ball. Divide into 4 sections. Roll each part to 4 x 12 inch Brush with melted butter, sprinkle with cinnamon/sugar mixture. Roll up lengthwise. Cut into - inch rolls (each section makes 12 rolls). Put in buttered 11 x 17-inch pan. Pour in more butter and sprinkle with cinnamon/sugar mixture.
Bake at 350 for 15-20 minutes.
SHALOM FROM SPIKE & JAMIE
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