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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 9<-·´¯`·.¸¸.·´¯)

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



Butter flavored cooking spray
1/4 cup fat-free margarine
1 Cup powdered sugar
1 Cup Flour
1/8 teaspoon salt
1 teaspoon vanilla extract

1/2 cup egg whites
1 Cup sugar
2 Tablespoons flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon finely grated lemon rind
3 Tablespoons lemon juice
Powdered sugar to dust top

Preheat oven to 325 degrees F.
Spray and 8 inch square pan with cooking spray and wipe with a paper towel. In a medium sized bowl, combine crust ingredients and mix well. Spread crust dough over bottom of the pan. In a small bowl, combine topping ingredients and mix well. Pour the topping over the crust. Bake for 27-30 minutes. Cool completely before cutting bars and serving. Dust bars with powdered sugar when cool.

serves 9



2 kg/4 lb.s chuck steak or gravy beef (shin without the bone) trimmed of fat and cut into small steaks
1 small onion sliced
10 to 12 leaves of fresh sage
2 teaspoons of fresh oregano
1 handful of dried tomatoes
4 jalapeno peppers seeded and cut into strips
8 cherry peppers seeded and cut into strips
1 can tomato and basil soup
12 button mushrooms
salt and pepper to taste

Place all ingredients except mushrooms in crockpot and cook on low for at least 12 hours. Add mushrooms for last 2 hours and adjust seasoning.



1 cup uncooked rice
1/4 cup oil
1 clove garlic, minced
1/2 onion, chopped
1/2 green pepper, chopped
3 cups chicken or turkey, cooked and diced
1 (8-ounce) cans shrimp, or 3/4 pounds frozen
2 (14 or 16-ounce) cans artichokes, drained, or 2 packages frozen
1/2 cup pimento-stuffed olives, sliced or halved
1 (28-ounce) cans tomatoes
2 cups tomato juice
1 teaspoon salt or Mrs. Dash, to taste
1/4 teaspoon fresh ground black pepper
1/2 teaspoon oregano
Dash cayenne pepper
1/2 teaspoon crushed cumin
1/2 teaspoon saffron, optional
Dash Tabasco, or to taste

In a skillet, fry the rice in the olive oil with the onion and garlic until lightly browned. Put into slow cooker with other ingredients. Stir gently. Cover and cook on low for 4 to 6 hours, until rice is tender.



6 to 7 pieces chicken, thighs or breasts
1 onion, chopped
1-1/2 chip orange juice
3 tablespoons parsley
3 tablespoons brown sugar
3 tablespoons soy sauce
3 tablespoons fresh grated ginger or 2 teaspoons powdered ginger
flour, salt, pepper, and paprika for seasoning

Coat chicken with flour mixture. Brown chicken on all sides by frying in a small amount of vegetable oil. Place in slow cooker.

Mix together the onion, orange juice, parsley, brown sugar, ginger and soy sauce. Pour over the browned chicken. Cover and cook in slow cooker on high for 1 hour, then on low for 2 to 3 hours. Serve with hot rice.

Note: The sauce can be thickened with 1 to 2 tablespoons cornstarch, if desired, before serving.



1 boneless fully cooked ham (4 to 6 pounds)
3/4 cup water, divided
1 cup packed brown sugar
4-1/2 teaspoons soy sauce
4-1/2 teaspoons ketchup
1-1/2 teaspoons ground mustard
1-1/2 cups undrained crushed pineapple
2 tablespoons plus 1 teaspoon cornstarch

Place ham on a rack in a shallow roasting pan. Bake at 325 degrees F for 1-1/4 to 2 hours or until a meat thermometer reads 140 degrees F and ham is heated through. Meanwhile, in a saucepan, combine 1/4 cup water, brown sugar, soy sauce, ketchup, mustard and pineapple. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cornstarch and remaining water until smooth; stir into pineapple sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the ham. Yield: 16 to 24 servings (3 cups sauce).



Put into slow cooker:
1 pound hamburger, browned and drained

Add to slow cooker:
1 can corn
1 can hominy
1 can ranch beans
1 can green chili
1 medium onion, chopped

Mix together in a blender, then add to slow cooker:
1 can stewed tomatoes
1 package brown gravy mix

Fill the slow cooker about 2/3 full by adding water to the above ingredients which are already in the pot. Cook all day on high.



6 cups cubed potatoes
5 cups water
2 cups chopped onion
1/2 cup chopped celery
1/2 cup grated carrot
1/4 cup margarine
4 chicken bouillon cubes
2 teaspoons salt
1/4 teaspoon pepper
1 can evaporated milk
parsley, chopped
chives, optional

Cook first 9 ingredients 7 hours, or until vegetables are tender. Add milk and parsley. Cook 30 minutes more. To thicken, add instant potatoes. Serve with chives sprinkled on top.



Layer on the bottom of your slow cooker some small potatoes (Swedes or reds are best). Add about 3 inches of drained sauerkraut over the top of the potatoes (homemade is best). Then layer a small onion (chopped or sliced), some good kielbasa (cut into 1-inch chunks), and a sprinkle of caraway seeds. Repeat the layers. Do not add water. Cover and cook on high 1 hour, then on low for 8 hours.



2 pounds fresh green beans
2 medium tomatoes, peeled,
seeded and diced
2 teaspoons lemon zest
1/2 cup butter
Salt and pepper

Snip ends and wash green beans. Carve an "X" into the bottom of each tomato with a paring knife. Place tomatoes in boiling water for 10 seconds. Immediately remove and plunge into a bowl of ice water for 10 seconds. Peel and remove seeds from tomatoes; dice. Steam green beans for 5 minutes or until just tender. In large sauté pan, heat butter, then add tomatoes and lemon zest. Sauté 1 to 2 minutes, then add cooked green beans. Toss and place in serving dish. Season to taste.



1-1/2 package dry yeast
1/4 cup warm water
1/2 cup shortening
1/3 cup sugar
1-1/2 teaspoon salt
1 cup milk
1 egg
4 - 5 cups sifted flour
melted butter
brown sugar
raisins (optional)

Add the warm water to the yeast and soak 10 minutes.

Scald milk; pour over the shortening. Add sugar and salt and cool to tepid. Add the dissolved yeast and beaten egg. Add 4 cups flour adding one at a time beating after each addition. Dough should be soft yet firm enough to handle.

Knead on floured board until elastic and smooth. Avoid too much flour. Turn dough into well oiled bowl. Let rise for 1-1/2 hours.

Press dough down and divide into workable size. Roll dough out into a rectangle. cover with melted butter. Layer with a generous thick layer of brown sugar. Sprinkle on cinnamon as desired. If you like raisins, layer on a layer of raisins. Roll up jellyroll fashion.

Using a scissors or a piece of string, cut off slices about 1 to 1-1/2 inches thick. Place slices in an 8 or 9 inch round greased cake pan. Place one slice in the middle and other slices around it. Press rolls down to even out and fill pan. Let rise until the rolls fill the pan generously...about another hour.

Bake in a 350 degree F oven about 15 - 20 minutes. If rolls get too brown, cover with a piece of tine foil until the end of baking. Do not over bake rolls.

Remove immediately from pan by inverting onto a place and then tip over onto another plate.


2 cups powdered sugar
1 tablespoon butter
1 teaspoon vanilla
Milk or cream
Stir in enough milk or cream to reach a thick, hardly able to stir consistency.

Spread over warm rolls as soon as they are place on a plate to let the frosting melt and run into the rolls.



2 cups carrots (sliced)
1 cup onions (chopped)
2 (14-oz.) cans chicken broth
2 (14-oz.) cans Italian-style diced tomatoes (undrained)
1 (19-oz.) can Cannellini beans (drained)
2 tsp.s dried basil
1 (9-oz.) pkg. refrigerated sausage filled ravioli

In large crock pot, combine all ingredients except ravioli; mix well. Cover; cook on low setting for 6 hours or until vegetables are tender. At serving time, increase heat to high setting. Add ravioli; cook an additional 8 minutes or until ravioli is tender.



1/2 cup margarine, melted
2 cups graham crumbs
2 eggs
2 cups confectioners' sugar, sifted
3/4 cup margarine, softened
1 tsp. vanilla
1 (20-oz.) can crushed pineapple,
well drained
4 medium bananas, sliced
1 (9-oz.) carton Cool Whip, thawed
1 (4-oz.) jar maraschino cherries, drained
1/2 cup chopped nuts

Combine melted margarine and graham cracker crumbs. Pat into 9 x 13-inch pan. Beat eggs at high speed of electric mixer for 4 minutes. Add confectioners' sugar, margarine and vanilla. Spread over crumbs in pan. Chill 30 minutes. Spread pineapple over creamed mixture; arrange sliced bananas over pineapple. Top with whipped topping. Sprinkle with nuts. Garnish with cherries.


French Onion Burgers

1 lb. ground venison ( can use beef)
1 can Campbell's French Onion Soup
4 slices cheese
4 round hard rolls, split

Shape ground vension into 4 patties, 1/2-inch thick. Cook patties in skillet until browned. Pour off fat. Add soup. Heat to a boil. Cover and cook over low heat 5 min. or until done. Top with cheese. Serve on rolls with soup mixture for dipping.

Serves 4.


Warm Peach Cobbler

6 medium peaches
1/3 cup sugar
3/4 cup unbleached all purpose flour
3/4 tsp. baking powder
Pinch of salt
6 Tb.s nonfat milk
6 Tb.s liquid egg substitute
1/2 tsp. vanilla extract

Preheat oven to 400 degrees. Peel and slice the peaches. You should have about 4 cups. Sprinkle with 2 tsp.s sugar taken from the 1/3 cup.
In a bowl, stir together remaining sugar, flour, baking powder and salt. In a large bowl, whisk together milk, egg substitute and vanilla. Add dry ingredients to wet ingredients and stir just to blend. Batter will be thick.

Put peaches in a 9-inch nonstick pie pan. Spoon batter over peaches, smoothing with the back of a spoon. It doesn't need to cover peaches completely; in fact, it looks nice if some of the peaches are poking through. Bake until peaches are bubbly and topping is browned, about 30 minutes.

Makes 8 servings, 110 calories, 0.18 grams fat and 0.2 mg.s cholesterol in each.



1 small red cabbage, cored and shredded
1 small green cabbage, cored and shredded
1 cup assorted bell peppers, sliced (colors make the salad beautiful)
1 bunch scallions, finely chopped
1 jalapeño pepper, seeded and finely chopped
1/2 red onion, finely sliced
1/2 bunch cilantro, finely chopped
1 cup shredded carrots

2/3 cup rice vinegar
1/2 cup water
1/3 cup soy sauce
1/3 cup sesame oil (hot if desired)
1/3 cup fresh grated ginger
1/3 cup minced garlic
1/4 cup fish sauce (available at Asian markets)
1/4 cup lime juice
1/4 cup sugar

Combine vegetables in a nonmetallic bowl and set aside. Whisk all dressing ingredients together and add to the vegetables an hour before serving.



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