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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 7<-·´¯`·.¸¸.·´¯)

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


copy of Red Lobsters Biscuits

2 Cups (~260 grams) Baking Mix (Bisquick)
2/3 Cups (175 milliliters) Milk
1/2 Cups (125 milliliters) Shredded Cheddar Cheese
1/2 Cups (60 grams) Butter or Margarine, melted
1/4 teaspoon Garlic Powder

Heat oven to 450F degrees.

In a large bowl, combine baking mix (Bisquick), milk and cheese until a soft dough forms. Do not over mix or your biscuits will be tough.

Drop by spoonfuls onto an ungreased cooking sheet.

Bake 8-10 min until golden brown.

Mix butter and garlic powder and brush mixture over warm biscuits before removing from cookie sheet.



20 Flour Tortillas
8 ounces Cream Cheese, room temperature
3 Green Onions, chopped very fine
20 Slices of Deli Ham

Mix Green Onions into softened Cream Cheese. Spread a thin layer of mixture onto each Tortilla. Place a slice of Ham on each Tortilla and roll up tight. Cut each roll into thirds. Makes 60 Roll Ups.

Variations: These are endless. I've used chopped olives, crumbled bacon and pimento instead of the onions. You can also use any thinly sliced Deli meat and/or cheese.



1 pound Fava or large butter beans, dry
6 cups Water
4 cups Chicken broth
1 Onion, diced
1 Bell pepper, diced
4 cloves Garlic, minced
8 ounces Ham, large dice
8 ounces Chorizo sausage, large dice
6 ounces Morcillia (Spanish sausage), large dice (if
available), optional
2 Tablespoons Olive oil

Soak the beans overnight. Drain. Add to a large soup pot. Add the water and broth. Cook until soft. While the beans cook, add the olive oil to a heavy skillet. Add the onion, pepper, and garlic. Cook until just soft. Add the ham and sausages. Cook for 3 minutes. Allow to rest until the beans are ready. Remove 1 cup of cooked beans. Add the onion-sausage mixture. Mash the cup of beans and stir into the pot. Simmer for 40 minutes. Serve warm.

Serves 8-10

Note: This is an adaptation of a famous Spanish sausage and bean dish.



1 large onion
2 cloves garlic
1/2 to 1-inch fresh ginger
2 Tablespoons olive oil
1 Tablespoon curry powder
salt and pepper
1 (400-gram) can tomatoes chopped
1 pound white fish
400 grams pineapple pieces
approx 1-1/2 pounds potatoes
1/2 pound prawns, shelled
1/2 pound scallops
5 fluid ounces cream
grated cheese

Peel and chop the onions, garlic and ginger and fry in oil for two minutes. Add curry powder, salt and pepper and fry a further minute. Add tomatoes and pineapple and bring to the boil. Chop fish into 1-inch cubes, add to sauce and simmer for 15 minutes.

Boil potatoes and mash them. Remove the sauce from heat and add prawns, scallops and cream. Transfer fish with some of the sauce to a large casserole dish. Spread the mashed potatoes over the top. Sprinkle with the grated cheese. Bake in mod. oven for 20 minutes.



1/2 cup butter, softened (1 stick )
6 slices good white sandwich bread, crusts removed (Pepperidge Farm or crumpet bread)
2 cups whole milk
4 eggs
1 teaspoon salt
Dash cayenne pepper or Tabasco sauce
1 pound brie cheese, rind removed

Butter a 2-quart soufflé dish or spray with cooking spray. Butter one side of each piece of bread.

Whisk together milk, eggs, salt and cayenne pepper. Slice brie into small, thin slices.

Cut bread to fit in single layer in bottom of soufflé dish. Cover evenly with half of brie. Repeat layering using second half of bread and brie. Pour milk-egg mixture over, pushing down gently so all of bread is soaking in liquid. Cover and let stand 30 minutes to 1 hour.

Bake uncovered in 350-degree oven for 25 to 30 minutes or until golden and center of soufflé is set.

Makes 6 servings

Calories: 550 (18% from protein, 11% from carbohydrate, 71% from fat) Protein: 24.6 grams Total fat: 43.2 grams Saturated fat: 25.7 grams Cholesterol: 269 mg Sodium: 1,212 mg Carbohydrate: 15.8 grams Fiber: 0.6 gram Exchanges:1/2milk,1/2starch, 21/2 meat, 61/2 fat



6 Eggs
2 cups Milk
1-3/4 cups Flour, unsifted
1-1/2 teaspoons Salt
1/4 cups Peanut oil

In large bowl, combine eggs and oil, beat slightly. Gradually beat in milk, flour and salt. Pour batter into 10 well-oiled custard cups. Place cups on baking sheet. Bake in moderate oven 1 hour (375 degrees), or until firm and brown. If desired, remove popovers from oven after 45 minutes, cut slit in side of each to let out steam, and return for last 15 minutes.

Makes 10 large popovers.



2 (32-ounce) cans of pork & beans
1 small white onion, chopped
8 slices of bacon
1 Tablespoon or a packet Southwestern seasoning blend

Cook 8 slices bacon until crisp; drain, reserving 2 tablespoons drippings. Cook one small chopped onion in drippings until tender. Add pieces of cooked bacon and cooked onion along with drippings to two 32 ounce cans of pork and beans. Add Southwestern blend and mix well. Bake uncovered in casserole dish at 325 degrees for 1-1/2 hours.

Serves 8.



8 ounces cream cheese
2 ounces diced green chilies
2 Tablespoons chopped black olives
2 Tablespoons or a packet of Rocky Mountain Green Chile Fixin's seasoning blend
Snack or fajita size flour tortillas (about a dozen)

Mix well cream cheese, green chilies, black olives, and Rocky Mountain Green Chile seasoning. Spread mixture on entire flour tortilla. Roll up; then cut into bite size pieces.

Serves many.



3/4 cup buttermilk
1 Tablespoon chicken flavor instant bouillon
1/2 teaspoon oregano
1 Pound skinned boneless chicken breasts (cut into strips)
1-1/4 cups flour
2 teaspoons paprika
Vegetable oil

Peach Dipping Sauce:

1 (16 ounce) jar peach preserves
1/4 cup Dijon mustard
2 Tablespoons lemon juice

In a large bowl, combine buttermilk, bouillon and oregano; let stand 10 minutes. Stir in chicken. Let stand 30 minutes to blend flavors. In a plastic bag, combine flour and paprika. Add chicken, a few pieces at a time; shake to coat. Dip in buttermilk mixture again; coat with flour again. In a large skillet, fry chicken strips in hot oil until golden on both sides. Drain on paper towels.

Serve with Peach Dipping Sauce.

Peach Dipping Sauce:
In a blender, combine peach preserves, Dijon mustard and lemon juice; blend until smooth.



1 tablespoon olive oil
1/2 cup chopped onions
1 teaspoon minced garlic
1 cup sliced carrots
4 cups cooked white beans, drained, or 2 (15 ounce) cans white beans, rinsed and drained
5 cups vegetable broth
1 (4 ounce) can chopped green chilies
1/2 teaspoon oregano
1/4 teaspoon pepper
2 cups cabbage, cut into bite-size pieces
1/4 cup crumbled feta cheese

Heat the oil in a Dutch oven on medium high heat. Add the onions, garlic, and carrots, and cook, stirring occasionally, until the onions are tender (approximately 5 minutes). Add the beans, broth, chilies (undrained), oregano, and pepper. Bring to a boil, reduce the heat, and simmer approximately 10 minutes. Add the cabbage, cover, and cook about 5 minutes. Serve hot topped with the feta cheese.

Yield: 8 servings



1 cup shortening
1 cup milk
1/2 cup warm water
1-1/2 teaspoons active dry yeast
1 teaspoon white sugar
2 eggs
1/2 cup white sugar
2 teaspoons salt
4-1/2 cups all-purpose flour
1 teaspoon baking powder
1 tablespoon butter, softened

Melt and cool the shortening and milk. Dissolve the yeast and 1 teaspoon of the sugar in the warm water. Beat the eggs, 1/2 cup sugar and salt together. Combine the milk mixture, yeast mixture and egg mixture. Sift the flour and baking powder together and add to the wet mixture. Stir until combined then cover and refrigerate overnight. Divide dough into fourths and roll out on a floured surface. Spread top surface of the rolled out dough with the soft butter. Cut triangles (pie piece shaped) pieces and roll up from larger to small end. Place rolls on a baking sheet and allow to rolls to rise for 3 to 4 hours. Bake rolls in a preheated 400 degree oven for 5 to 8 minutes.

Yield: 32



1 pound lean ground beef
1/2 pound ground pork
1 teaspoon salt
1/8 teaspoon pepper
1 egg (slightly beaten)
1 Tablespoon minced onion
1/4 cup half and half
1/2 cup bread crumbs
1/8 teaspoon allspice

Preheat oven to 375 degrees. Mix all ingredients together. Shape into 1-inch meatballs. Put on a broiler pan and cook for 20 to 30 minutes or until brown; drain off fat.

1/4 cup butter
1/4 cup flour
2 cups chicken broth
1/4 teaspoon salt
2 teaspoons dill weed
1 cup sour cream

Melt butter in saucepan, stir in flour, broth, salt and dill weed. Cook over medium heat until thickened. Remove from heat and add sour cream. Pour over meatballs and serve with noodles or cooked rice.



1 small sesame French loaf
60 grams / 2 ounces softened butter
2 to 3 tbsp mayonnaise
3 slices cooked ham
1 teaspoon Dijon mustard
250 grams / 8 ounces Ricotta cheese
1 carton of cress
salt and pepper
18 to 20 slices cucumber
3 thinly sliced small tomatoes
65 grams / 3 ounces dried dates chopped
60 grams / 2 ounces walnuts chopped
watercress for garnishing

Cut loaf into 6 thick slices. Cut out a deep and wide 'V' shape from each slice. Mix butter and mustard and spread in the 'V' cut, then spread with mayonnaise. Spread ham slices with chopped dates and walnuts, ricotta cheese and cress, season with salt and pepper. Roll up the ham and carefully cut each roll in 2 to make 6 small rolls. Place cucumber and tomato slices decoratively along the edges of each 'V' cut. Place ham roll in 'V' shape. Garnish with watercress.

Serves 6



1 pound dried pinto beans, soaked overnight
6 cups water
1 ham hock
1 onion, chopped
2 cloves garlic, minced
1-1/2 teaspoons salt
1 pound smoked sausage, sliced
1 (16-ounce) can tomatoes
1 (4-ounce) green chilies, (mild or hot)
boiled white rice

Combine soaked and drained beans with water, ham hock, onion, and garlic in a large Dutch oven; bring to boil. Cover, reduce heat to medium, and cook 45 minutes. Add remaining ingredients. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Remove ham hock and shred ham from bone with a fork. Return ham to bean mixture.

Serve over hot cooked rice.

Serves 6.



3 tablespoons plus 1 teaspoon vegetable oil
3 tablespoons all-purpose flour
3 tablespoons butter
3/4 pound smoked sausage, sliced
3/4 pound cooked boneless ham steak, cut into 2 by 1/4 inch strips
1 large onion, chopped
2 garlic cloves, minced
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 small celery rib, minced
3 tablespoons rice
2 cups chicken stock
2 teaspoons fresh lemon juice
1/2 teaspoon cayenne pepper
3/4 pound shrimp, shelled
1/2 pound okra, sliced
salt and freshly ground black pepper

Biscuit topping:
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
6 1/2 tablespoons cold butter
3/4 cup buttermilk

Make the gumbo: In a heavy medium skillet, combine 3 tablespoons of the oil with the flour and cook over moderately low heat, stirring occasionally, until the roux is dark mahogany in color, about 1 hour. Do not let burn. Immediately remove from heat.

In a medium flameproof casserole, melt 2 tablespoons of the butter with the remaining 1 teaspoon oil. Add the sliced sausage and cook over moderate heat until well browned, about 5 minutes. Transfer to a plate with a slotted spoon. Add the ham strips to the casserole and cook until lightly browned, about 7 minutes; add to the plate with the sausage slices.

Add the remaining 1 tablespoon butter and the onion to the casserole. Cook over moderate heat, stirring constantly, until softened and translucent, about 2 minutes. Reduce the heat to moderately low and add the garlic, green and red bell peppers, celery and rice. Cook, stirring, for 5 minutes longer.

Reheat the brown roux if necessary. Scrape it into the casserole with the vegetables and rice. Stir in the chicken stock and lemon juice. Bring to a boil over high heat. Add the sausages and ham, reduce the heat to moderately low and cook, covered, for 25 minutes.

Stir in the cayenne, shrimp and okra and season with salt and black pepper to taste. Cook, stirring once or twice, for 2 minutes. Remove from the heat.

Make the topping: Preheat the oven to 450F. In a medium bowl, combine the flour, baking soda and salt. Cut in the 5 1/2 tablespoons of the butter until the mixture resembles coarse crumbs. Stir in the buttermilk until a soft dough forms.

On a lightly floured surface, roll out the dough 1/2 inch thick. Using a 2-1/2 inch round cutter, stamp out 12 biscuits.

Melt the remaining 1 tablespoon butter. Pour the hot gumbo into a shallow 9-inch round baking dish. Arrange the biscuits on top and brush with the melted butter. Bake until the biscuits are puffed and golden brown, about 20 minutes.



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