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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 6<-·´¯`·.¸¸.·´¯)
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
AWESOME ONION QUICHE
3 cups thinly sliced yellow onions
3 Tablespoons butter or margarine
1 cup thinly sliced green onions
1 cup heavy cream
1/4 teaspoon hot pepper sauce
1/2 cup grated Parmesan cheese
1 package Hidden Valley ranch dressing mix
1 9-inch deep dished pastry shell (baked and cooled)
Preheat oven to 350 degrees.
In a medium skillet, sauté yellow onions in butter, stirring occasionally, about 10 minutes. Add green onions and cook 5 minutes longer. Remove from heat and let cool. In a large bowl, whip eggs until frothy. Whisk in cream, Parmesan cheese, pepper sauce and salad dressing mix. Stir in onion mixture. Pour egg and onion mixture into baked and cooled pastry shell.
Bake until top is browned and knife inserted in center comes out clean, 35 to 40 minutes. Cool for 10 minutes before slicing.
Makes 8 servings
1 Deep-dish, frozen piecrust
1-1/2 cups Half-and-half (half milk, half cream)
1 cup Provolone cheese, grated
2 ounces Prosciutto ham, diced
1 Tablespoon Black olives, minced
1-1/2 Tablespoon Roasted red bell peppers (jar type),
drained and chopped
Salt and pepper to taste
Pre-heat the oven to 375.
Place the pie shell on a cookie sheet and bake empty for 5 minutes. Spread the cheese in the bottom of the crust. Lightly beat the eggs. Whisk in the half-and-half. Stir in the remaining ingredients and pour into the pie shell.
Bake for 25-35 minutes or until firm in the center.
CHOCOLATE COVERED GRAHAMS
melted chocolate - semi sweet, white, milk (all three are nice, mix and match as you like)
Melt chocolate(s) separately, about 6 to 8 ounces each. Using tongs (or microwave grahams to soften), dip or immerse crackers in chocolate. Allow excess to drip off. Place on a parchment paper lined baking sheet to finish cooling. Drizzle contrasting chocolate, if desired, on each cracker.
1 (8-ounce) Package Corn Chips
1 (16-ounce) Can Chili
1 Onion, chopped
4 Ounces Grated Cheese
Line bottom of baking dish with corn chips, spread chili over the chips, sprinkle on the chopped onion and cover with grated cheese.
Bake for 15 minutes in a 350-degree oven.
3 cups carrots -- scraped and sliced
1/2 cup butter or margarine -- melted
3 tablespoons milk
2 tablespoons light brown sugar
Salt to taste
Dash ground nutmeg
Dash ground black pepper
Cook carrots in small amount of boiling water 12 to 14 minutes or until tender; drain and mash. Spoon into container of electric blender; add butter. Process on high speed until smooth, stopping to scrape down sides with a rubber spatula as necessary. Add milk and eggs; process one minute. Add remaining ingredients; process until mixed well. Pour into a lightly greased 1-quart casserole; bake at 350 degrees F. for 35 to 40 minutes or until set. Serve immediately.
Yield: 6 servings.
2 pounds Yellow onions (about 4 medium), peeled and sliced 1/8-inch thick
1 tablespoon Extra virgin olive oil
1 tablespoon Butter
2 tablespoons Chopped fresh herbs, such as rosemary, sage, thyme, savory, optional
Salt and freshly ground pepper to taste
Heat oil and butter in 12-inch skillet over medium heat. Add onions and toss gently to coat. Cover and cook, stirring occasionally about 15 minutes.
Stir in herbs and season with salt and pepper.
Cook, uncovered, stirring frequently until onions are golden brown, about 10 minutes.
Cool onions on a sheet pan in the refrigerator, then place in an airtight container and keep refrigerated until ready to use. Onions may be made ahead and kept refrigerated for up to 5 days.
Yields approximately 4 (1/2-cup) servings.
To re-warm caramelized onions, heat over medium-low heat in a sauté pan.
1/2 cup green onions with tops, chopped
3 Tablespoons butter or margarine
1 (10-ounce) package frozen peas
1 Tablespoon fresh mint leaves, finely chopped
1 teaspoon sugar
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon dried rosemary, crushed
2 Tablespoons water
Cook green onion in butter until tender, add the peas and remaining ingredients. Cover and cook until peas are just tender, about 10 minutes. Add more water if needed during cooking.
LEMONY HERBED ASPARAGUS
1 pound asparagus spears
1 Tablespoon olive oil or margarine
1/8 teaspoon dried basil, crushed
1/8 teaspoon dried oregano, crushed
1 teaspoon lemon juice
To prepare fresh asparagus, wash and scrape off scales. Snap off and discard the woody bases.
In a microwave safe dish, arrange the asparagus spears. Drizzle the oil over it (or dot with margarine pieces). Sprinkle with the spices. Cover and cook in the microwave for 5 to 8 minutes or until tender. Drizzle the lemon juice over the top.
Makes 4 servings.
BAKED FISH FILLETS
1/4 cup fine dry bread crumbs
1/4 cup grated Parmesan cheese
Dash of cayenne pepper
1/4 cup real mayo
2 Tablespoons finely chopped green onion
1 pound fish fillets, such as flounder, sole or orange roughy (thawed and patted dry)
In shallow dish, mix crumbs, Parmesan and pepper. In small bowl, mix mayo and green onion. Brush both sides of fillets with mayo. Coat with crumbs. Arrange in single layer in shallow ungreased baking pan. Turn thin parts under to even out thickness.
Bake in 425 oven 10-15 minutes until fish flakes easily with fork.
CONFETTI FISH ROLLS
1-1/2 Pounds sole or flounder fillets
1 Small tomato
2 tablespoons Minced green pepper
2 Slices American cheese, diced
1 tablespoon Worcestershire sauce
2 tablespoons Olive oil
Preheat oven to 350F. Lightly brush olive oil on each fish, then season each fillet with salt and pepper. Combine tomato, green pepper, cheese and Worcestershire sauce; place a spoonful on each fillet. Roll up and place seam-side down, in a shallow baking dish. Sprinkle some paprika on the fillets.
Bake for 20 to 25 minutes or until fish flakes easily.
Makes 6 servings
PAN FRIED TROUT
1-1/2 pounds stream trout, or other fish fillets (2-ounces each),
with skin removed, cut into 2-inch pieces
1-1/2 cups beer or white wine
1 cup yellow cornmeal
1 teaspoon Chili Powder
1/2 teaspoon onion powder
1/2 teaspoon celery salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon pepper
1/8 teaspoon cayenne
Arrange fish pieces, slightly overlapping, in 11 x 7-inch baking dish. Pour beer over fish, and then cover with plastic wrap. After chilling the fish for 30 minutes, drain and discard the beer.
In large plastic sealable bag, combine coating ingredients. Add fish, a few pieces at a time and shake. In 10-inch skillet, heat 1/2 inch oil over medium heat. Add fish. Fry for 3 to 4 minutes, or until golden brown, turning over once. Drain on plate covered with a paper-towel.
Makes 4 servings
Nutrition Info Per Serving: Calories: 398; Carbohydrate: 28 grams; Protein:
38 grams; Fat: 13 grams; Cholesterol: 97 milligrams;
Sodium: 233 milligrams
Exchanges: 1-3/4 starch, 4-1/2 lean meat
ALL-AMERICAN POTATO SALAD
2-1/2 pounds small boiling potatoes
3 tablespoons cider vinegar, or to taste
5 hard-boiled large eggs
1/8 cup mayonnaise
2 tablespoons Dijon mustard
1/2 cup chopped sweet onion
3 large celery ribs
Boil potatoes. In a large saucepan cover potatoes with salted cold water by 1
inch and simmer, covered, until just tender, about 15 to 30 minutes, depending
on size of potatoes. In a colander drain potatoes and cool to warm. With a sharp
knife peel warm potatoes and cut into 1/3-inch-thick slices. In a bowl
immediately toss potatoes with vinegar. In a bowl mash yolks and stir in
mayonnaise, mustard, and onion. Chop whites and celery and gently toss together
with potatoes, mayonnaise mixture, and salt and
pepper to taste. Serve potato salad chilled or at room temperature.
Makes 6 servings.
AVOCADO ORANGE SALAD
2 cups torn salad greens
1 navel orange, peeled and sectioned
1 large ripe avocado, peeled and sliced
1 small onion, chopped
1/4 cup vegetable oil
2 tablespoons orange juice
1 tablespoon lemon juice
1 tablespoon sugar
1/2 teaspoon grated orange peel
1/8 teaspoon salt
1/8 teaspoon celery seed
On two salad plates, arrange greens, orange, avocado and onion. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Drizzle over salads. Serve immediately.
Yield: 2 servings
CABBAGE SALAD SURPRISE
1 large red cabbage, chopped fine (2 packages at the deli)
5 diced green onions with tops
2 packages Ramon noodles (discard seasoning pkg.)
1/2 cup sunflower seeds
1/2 cup oleo
small package almonds sliced thin
Chop cabbage and onions and chill. Brown noodles, sunflower seeds and almonds in 1/2 cup oleo. Drain and cool on paper towel.
1 cup salad oil
1 cup sugar
1/2 cup vinegar
2 teaspoons soy sauce
Blend in blender until well dissolved. Mix 20 minutes before serving. Serves 12 to 14 people.
I prefer a combination of red and green cabbage. Break Ramen noodles up in small pieces before sautéing.
BAKED POTATO SALAD
3 Potatoes, Idaho, medium-size
1-1/3 teaspoons Salt
2 tablespoons Salad oil
1/2 cup Onion, chopped
1 teaspoon Mustard, prepared
1/4 teaspoon Celery seed
2 tablespoons Cider vinegar
1/2 cup Green pepper, diced
1/4 cup Carrot, shredded
Put potatoes in a large saucepan with 1 inch cold water and 1 teaspoon salt; bring to a boil. Cover, reduce heat and simmer 25 minutes, until potatoes are tender; drain and cool. Peel potatoes and slice 1/4-inch thick; set aside. Heat oil in a medium-size skillet; sauté onion until soft. Stir in flour, mustard, celery seed and remaining 1/3 teaspoon salt. Gradually add 1/2 cup water and vinegar; cook over low heat, stirring constantly, until mixture boils and thickens. Combine potatoes, green pepper and carrots in a bowl; add sauce, mixing well. Spoon half the mixture into a shallow 8 x 8-inch baking dish; sprinkle with 1/2 cup cheese. Cover with remaining potato mixture and cheese.
Bake, uncovered, in preheated 350 degree oven 15 to 20 minutes, or until cheese is melted and vegetables are hot.
Yield: 4 Servings
GRAVY FOR BEEF, CHICKEN OR TURKEY
1/2 to 1 cup beef, chicken or turkey drippings
1 to 2 tablespoons flour
Salt (optional) and freshly ground black pepper
If you have 10 minutes before serving the meat, place the drippings in a metal skillet or flat metal cake pan, place in the freezer for 10 minutes or so, and remove the congealed fat. If time is short and you have less than 1/2 cup of drippings, and 1 cup water to the drippings, heat to the boiling point, and pour into a de-fatting cup. Pour off the fat-free liquid to use for the gravy and discard the fat left in the cup.
Place the defatted drippings in a clean skillet. Whisk in the flour. Heat to boiling, lower the temperature to a simmer, and whisk until thick, about 4 minutes. Season with salt (if desired) and pepper to taste.
Makes 4 Servings (1/2 to 1 cup)
Per Serving: Calories 12; Protein 1 gram; Carbohydrates 2 grams; Total Fat 0 grams (2.1 grams. saturated); Sodium 9 milligrams; Fiber 0 grams; Cholesterol 0 milligrams
LOW FAT MUSHROOM GRAVY
2 tablespoons vegetable oil
1 cup minced onion
1 tablespoon minced garlic
1 pound mushrooms, sliced or chopped (about 5 cups; a mix of button and cremini is nice)
1/2 teaspoon salt or to taste
3 tablespoons dry sherry
1/4 cup all-purpose flour
11/2 to 2 cups warm vegetable broth
Heat the oil in a large saucepan or deep skillet. Add the onion and sauté over medium heat about 5 minutes. Stir in the garlic, mushrooms and salt. Sauté 5 more minutes, then cover and cook 10 minutes over medium heat. Add the sherry, stir, and cover again. Cook another 10 minutes.
Turn the heat to low. Place the flour in a sifter or strainer and gradually shake it into the pan while stirring constantly. Keep stirring for a minute or two after all the flour is absorbed, to keep the mixture from clumping. Pour in 1-1/2 cups of the vegetable broth, stirring vigorously. Cook over low heat about 5 minutes longer, then remove from heat and taste to adjust salt, if necessary. If it seems too thick, stir in a little extra broth. Store the gravy in a covered container in the refrigerator or even the freezer. It keeps and reheats very well.
EASY THAI CHICKEN
1 Tablespoon vegetable oil
1 medium onion (chopped)
2 boneless, skinless chicken breasts (cut into 1-inch cubes)
1 Tablespoon flour
1/4 teaspoon ground ginger
2 Tablespoons curry powder
2 Tablespoons honey
2 Tablespoons soy sauce
2 chicken bouillon cubes
2 cups water
3/4 cup white rice
2 carrots (sliced)
In a large skillet, sauté onion in vegetable oil until light brown. Add chicken and brown both sides. Sprinkle flour, ginger and curry powder into pan and stir. Add honey, soy sauce, bouillon cubes and water, bring to boil; simmer for 5 minutes. Add rice and carrots. Stir and simmer uncovered for another 25 to 30 minutes.
VIETNAMESE SPRING ROLLS
8 ounces Chicken breasts, boneless, skinless Cut chicken into 1-1/2 x
2 Tablespoons Soy sauce
1 Tablespoon Hoisin sauce
1 Tablespoon Water
2 teaspoons Orange juice concentrate
1 teaspoon Peanut butter
1/2 teaspoon Chili paste
1 teaspoon Sesame oil
2 teaspoons Cornstarch
8 Shiitake mushroom, dried
2 ounces Cellophane noodles
2 Tablespoons Peanut or safflower oil
1 Tablespoon Ginger, fresh; minced
2 Garlic clove; minced
3 Scallion; minced
1 Red pepper, sweet, julienned
3 Tablespoons Coriander or parsley, fresh, chopped
30 Rice paper triangles (or 16 rounds)
1-1/2 pounds Ground beef
3/4 cup Onion, chopped
1/2 cup Bread crumbs
2 tablespoons Ketchup
1 teaspoon Salt
1/4 teaspoon Pepper
1/8 teaspoon Paprika
2 tablespoons Ketchup
Blend all ingredients (reserve the last 2 tablespoons of ketchup). Spread evenly in a glass pie plate. The top should b e even with the top of the dish. Brush the top with the ketchup.
Microwave on high. Set probe to 170°
Will need to cook 15-20 minutes
2 cups whole-kernel corn
2 tablespoons flour
2 tablespoons cornmeal
2 tablespoons sugar
1 teaspoon salt
2 tablespoons butter, melted
3 eggs, beaten
2 cups milk
In a 1-quart, microwave-safe baking dish, mix corn, flour, cornmeal, sugar, and salt. Add butter, eggs, and milk; mix well. Microwave uncovered in 5-minute increments, stirring after each cook time and turning dish if necessary in your microwave.
Cook until pudding is firm and no liquid milk or egg remains, 15 to 25 minutes, depending on your microwave oven.
Serves 4 to 6.
SWEET AND SOUR MICROWAVE MEATLOAF
1 (8-ounce) can tomato sauce
1/4 cup brown sugar
1/4 cup vinegar
1 teaspoon prepared mustard
1 egg, slightly beaten
1 medium onion, minced
1/4 cup cracker crumbs or dry bread crumbs
2 pounds ground beef
1-1/2 teaspoons salt
1/4 teaspoon pepper
Combine tomato sauce, brown sugar, vinegar, and mustard in a small bowl. Set aside.
Combine egg, onion, crumbs, ground beef, salt and pepper in a mixing bowl. Add 1/2 cup of the tomato sauce mixture and blend thoroughly. Shape into an oval loaf and place in an oblong baking dish. Make a depression in top of loaf. Pour remaining tomato sauce over top of meat
Cook uncovered, for 18 to 20 minutes, or until center of loaf is cooked.
Cover meat and let stand about 10 minutes before serving.
This freezes well (freeze after baking). To serve, defrost and reheat.
CLASSIC SWISS FONDUE
1 clove garlic
2-1/2 cups dry white Rhine, Chablis or Riesling wine
1 Tablespoon lemon juice
1 pound Swiss cheese, grated
1/2 pound Cheddar cheese, grated
3 Tablespoons flour
3 Tablespoons kirsch
Freshly ground nutmeg
1 loaf Italian or French bread, cut into 1-inch cubes
Rub an enameled or stainless steel pan with garlic clove. Heat wine to a slow simmer (just under boiling). Add lemon juice. Combine cheeses and flour and gradually stir in. Using a figure-8 motion, stir constantly until cheese is melted. Pour into lightly greased Crock-Pot. Add kirsch; stir well. Sprinkle with nutmeg, pepper and paprika. Cover and cook on High setting for 30 minutes, then turn to Low setting for 2 to 5 hours. Keep on Low setting while serving. Using fondue forks, dip bread cubes into fondue.
About 2 quarts
CHOCOLATE DESSERT FONDUE
1 pound Dark, sweetened chocolate
1 cup Whipping cream
Fruit (strawberries, mandarin orange slices, bananas, pears)
Slowly melt the chocolate in a fondue pan or crock-pot. Whisk in the cream. Prepare a platter of the cut up fruit and cake. Using skewers, have your guests dip the items in the warm chocolate.
3/4 cup Milk
1/2 cup flour
Spray type oil
Whisk together the milk, egg, and flour until a smooth batter forms. Heat a small non-stick skillet. Spray with the oil. Remove the pan from the heat. Ladle in about one ounce of batter and immediately swirl the pan to create an even, thin layer. Return to the heat. Cook briefly. Turn the crepe over in the pan. Cook briefly and remove from the pan. Repeat until batter has been used. Fill as desired.
I like to lay a slice of ham on the crepe, then 3 spears of asparagus and top with melted Swiss cheese. Roll up and serve. Sure crowd pleaser.
Makes about 10
NOTE: Fill these thin pancakes to create your own dishes. They work well as entrees (cooked chicken or shrimp with your favorite sauce) or desserts (sweetened fruit with whipped cream).
1/2 Cup all purpose flour
3 Tablespoons Amaretto flavored Coffee Mate (liquid, not powder)
about 1/3 Cup skim milk or enough to make a good batter
1 teaspoon vanilla extract
Put the flour into a mixing bowl. Make a well in the center of the flour and add the egg. Whisk. Add the Coffee Mate and the skim milk. Continue to whisk until the batter is smooth, then whisk in the nutmeg and vanilla. Cover the batter and set it aside for 30 minutes.
Melt a dab of butter in a small skillet or crêpe pan. Spoon in a few Tbsp. of batter, just enough to cover the bottom of the pan. Tilt the pan to spread the batter evenly. Cook the crepe until the edge is firm and begins to separate from the bottom. Flip the crepe with a spatula and cook on the other side, until golden brown. Remove the crepe to a sheet of waxed paper. Cook the rest of the crêpes the same way, stacking the cooked crepes on the waxed paper.
Serves 6 - 8
2 Cups orange juice
8 peaches, peeled sliced
1 teaspoon honey
1 teaspoon cinnamon
Mix the orange juice, peaches and honey in a sauce pan. Cook for about 10 minutes, until the liquid thickens.
Into each crêpe place about 1/3-cup of peach slices on the bottom half of each and flip the top half over. Spoon a tablespoon of the peach syrup over each and dust with cinnamon.
SHALOM FROM SPIKE & JAMIE
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