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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 10<-·´¯`·.¸¸.·´¯)
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
CHICKEN FRIED STEAK
1/2 cup unbleached all-purpose flour
Salt -- to taste
Freshly-ground black pepper -- to taste
4 tenderized steaks - (to 6)
1 large egg -- lightly beaten with
2 tablespoons water
3/4 cup Bisquick or other buttermilk baking mix
3 tablespoons vegetable oil
Combine the flour with salt and pepper to taste. Dredge the steaks in the seasoned flour, dip in the egg mixture and coat with the Bisquick. Heat the oil in a large, non-stick skillet over medium-high heat. Fry the steaks over medium heat for 4 to 5 minutes per side, turning once, until golden brown and cooked through. Remove the steaks to a serving platter and keep warm. Use the drippings in the pan to make your milk gravy.
This recipe yields 4 to 6 servings.
BEST EVER JALAPENO POPPERS
12 ounces cream cheese, softened
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
12 ounces jalapeno peppers, seeded and halved
1 cup milk
1 cup all-purpose flour
1 cup dry bread crumbs
2 quarts oil for frying
In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.
Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel. Makes 32 servings
NOTE: Adjust the amount of bacon bits and type of shredded cheese to taste.
NOTE: Be sure to wear rubber gloves while seeding the jalapenos -- they will burn.
BLUEBERRY CREAM CHEESE POUND CAKE
1 package yellow butter cake mix
1 package (8 ounces) cream cheese, softened
1/2 cup vegetable oil
1 can (15 ounces) whole blueberries, drained
Mix together all ingredients, except blueberries. Then blend until smooth. Fold in blueberries. Bake in greased and floured tube pan at 325o for 1 hour or until done.
*You may use frozen blueberries. Just be sure they are thawed and well drained. Also, you may use "Light" cake mix and "Lite" cream cheese.
BLACK BEAN TORTILLA SPIRALS
8 ounces cream cheese, softened
1 cup shredded Monterey Jack cheese
1 (4-ounce) can diced chilies
1/2 cup sour cream
1/2 cup chopped green onions
2 cups canned black beans, rinsed and drained
6 (10-inch) flour tortillas
Beat cheeses, sour cream and onion in small mixing bowl at medium speed with electric mixer until well blended. Place beans in food processor and blend until smooth. Spread thin layer of beans onto each tortilla. Spread cheese mixture over beans. Roll tortillas up tightly and refrigerate 30 minutes. Cut into 1/2-inch slices and serve with salsa.
Yield: 24 Servings
GREMLIN GRILL SMOKED PORK
2 cups sugar
2 tablespoons paprika
1/4 cup table salt
1 teaspoon black pepper(ground fine)
3/4 teaspoon garlic powder
1 1/2 teaspoons chili powder(bottled)
1/2 teaspoon cayenne pepper
1/4 teaspoon Cajun seasoning (your choice, but pick one without much salt)
1 teaspoon seasoning salt
Mix ingredients thoroughly. Set aside.
One 5-pound Boston butt or shoulder cut
Score fat on roast but don't trim off. In a large enough container, soak meat in hot sauce(Tabasco). Move pork to a new, dry container. Massage the rub into every seam of meat and cut in the fat. The rub combines with hot sauce to form a thick paste.
Wrap tightly in plastic. Refrigerate for at least 24 hours.
Smoke pork roast 6 to 8 hours, depending upon the size. Baste with lots of margarine and apple juice. When meat reaches 140-150°F; remove and wrap in heavy tinfoil. Douse with a lot of sauce- two parts Marty's Original Sauce to one part Jazzy Hot and Spicy Sauce or Fina's Finish to Rocket's Red Glare.
Put foil-wrapped pork back in smoker at 200-220°F. Cook three hours to 165°F.
When done, pull out the main bone. Pull the pork or slice it. Serve with two parts Fina's Finest Barbecue Sauce, one part Rocket's Red Glare sauce (or sauce of choice).
CARIBBEAN RICE AND BEANS
dry white wine
1 large red bell pepper; roasted, thinly sliced
1/2 green bell pepper, thinly sliced
2 cloves garlic, minced
2 (16-ounce) cans black beans, drained
2 tablespoons white vinegar
3 cups white rice, cooked
1 tablespoon dried oregano
salt and pepper, to taste
Sauté red peppers, green peppers and garlic in wine until wilted. Add black beans, vinegar and Tabasco. Bring the mixture to a boil, then reduce heat to low, cover and simmer for 5 minutes. Stir in rice and oregano. Taste and adjust seasonings. Serve accompanied by additional Tabasco.
WHOLE WHEAT BISCUITS
2 cups whole wheat flour (could also use whole wheat pastry or spelt flour)
1/2 teaspoon sea salt
4 teaspoons baking powder
1/3 cup oil or other shortening (I use canola or butter)
3/4 cup milk (could also use either soy or oatmilk)
Sift flour with salt and baking powder (I usually omit this step and just mix them). Cut in shortening with pastry blender or 2 knives until mixture resembles coarse meal. Make a well in center and add milk. Mix with fork until dough leaves sides of the bowl.
Turn onto floured board and knead lightly for 18 counts. Pat out 1-inch thick and cut with biscuit cutter. (I usually just pat them out in my hand). Bake at 450 degrees for 12-15 minutes.
Add several drops stevia to flour mixture and use only 5 tablespoons shortening.
Sour Milk Biscuits
Substitute sour milk, buttermilk, or plain yogurt for sweet milk. Add 1/2 teaspoon soda and decrease baking powder to 1 teaspoon.
Add 1/2 cup grated cheddar cheese with shortening. (I like to eat these with sausage and mustard. But they are just as good plain.)
Shape mixture into rectangular sheet; flatten to about 1/3-inch; brush with butter, sprinkle with cinnamon, sprinkle with stevia, raisins and shopped nuts; roll like jelly roll and bake in greased pan as for biscuits.
1 cup unsweetened applesauce (replaces oil)
2 cups sugar
2 teaspoons vanilla
2 cups shredded zucchini
1 cup crushed pineapple, drained
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1-1/2 teaspoons cinnamon
3/4 cup raisins (probably optional)
1 cup chopped walnuts or pecans
Beat eggs with applesauce, sugar and vanilla until fluffy. Stir in zucchini and pineapple. Mix flour, baking soda, salt, baking powder and cinnamon. Add to applesauce mixture. Add raisins and nuts. Pour into two greased and floured loaf pans. Bake at 350 degrees for one hour and 15 minutes. (Freezes well.)
1-1/2 cups warm water
2 tablespoons yeast
1/3 cup sugar
2 teaspoons salt
2 eggs (room temperature)
1/2 cup unsalted butter - softened
5 to 6 cups bread flour
4 tablespoons unsalted butter - melted
4 tablespoons salted butter - melted
Flour for dusting
Please make sure your bread machine can handle a 6 cup recipe. Otherwise, you may wish to proceed by hand.
By hand: in a large bowl (or see our Yeast Methods link below), whisk together water and yeast and let stand 2 minutes. Stir in sugar, salt, eggs, butter and most of flour. Stir, then knead, adding flour as required to make a soft, bouncy dough (8 to 10 minutes). Shape into a ball and place in a greased plastic bowl and insert into a large plastic bag. Let rise 45 minutes.
After bread machine dough cycle (and after initial hand rise above): gently deflate dough (remove from machine). Let rise another 20 minutes. Gently deflate and form into 12 to 14 balls or simply cut into portions with a dough knife.
Arrange in a lightly-greased circular or square baking pan (9 inch). Brush generously with butter and dust with flour. Place entire pan in a plastic bag and let rise until very puffy, about 20-30 minutes. Preheat oven to 350 F.
Bake until golden brown (30 to 40 minutes).
HAM AND PINEAPPLE COUSCOUS SALAD
1 cup water
2 tablespoons butter
1/2 teaspoon garlic powder
1 cup couscous
4 ounces baked ham, cubed
1 (6-ounce) can pineapple chunks, drained with juice reserved
1/2 small red onion, sliced thin
2 cups frozen peas, thawed
1 tablespoon lemon juice
2 teaspoons Dijon-style prepared mustard
1 tablespoon vegetable oil
salt and pepper to taste
In a large saucepan, bring water, butter and garlic powder to a boil. Turn off heat and stir in couscous. Cover and let stand for 5 minutes. Fluff with a fork and let cool.
In a large bowl, mix together couscous, ham, pineapple, onion and drained peas
In a small bowl whisk together 1/4 cup reserved pineapple juice, lemon juice, Dijon-style mustard and vegetable oil. Pour dressing over the salad and stir to coat. Salt and pepper to taste.
Makes 4 servings
1-1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 egg yolks
1-1/2 cups milk
4 Tablespoons vegetable oil (60ml)
2 egg whites
Combine flour, baking powder and salt. In a small bowl, beat egg yolks; stir in milk and oil. Pour all at once into dry ingredients and stir only until blended. Beat egg whites until stiff but not dry; fold into batter. Heat waffle iron as indicated and oil iron for the first waffle only. Pour batter on hot waffle iron and cook until golden brown.
SAUTED MUSHROOMS ON TOAST
2 cups fresh mushrooms
2 tablespoons fresh chopped parsley
1 tablespoon butter
1/2 teaspoon lemon juice (preferably fresh)
Clean the mushrooms in cold water.*
Cut or pull the stems off of the mushrooms (save them for mushroom soup) and slice the caps into 3/16-inch slices.
Finely chop the shallots. If you don't have shallots, use 3 tablespoons chopped onion and 1 small clove of garlic, chopped, minced, diced, pressed, cleavered or otherwise made mushy in your most favorite way.
Heat a frying/sauté pan over medium-high heat. Add the butter and let it melt. When the butter is bubbling, add the mushrooms. Sauté, tossing or stirring until the mushrooms start to brown. If a lot of juice comes out of the mushrooms, simply boil it away and keep on.
As the mushrooms start to brown, add the shallots (or onion and garlic) and the chopped parsley. Finish browning the mushrooms.
Taste the mixture. Sometimes it will improve in flavor with the addition of the lemon juice. Sometimes it doesn't seem to be needed.
Spoon the sautéed mushrooms over warm, buttered toast.
VARIATION: In place of shallots, use about 2 -3 tablespoons of finely chopped fresh chives.
* They do not absorb enough water to be worth the fuss of using a mushroom brush. Since they are already something like 95% water, even if they absorb a large amount, they will only become ... what - 96%?
(Ever wonder how they come up with these names??)
1-1/4 cups boiling water
1 cup quick rolled oats
1/2 cup butter or margarine
1 cup white sugar
1 cup brown sugar
1-1/3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
Pour water over oats and let stand 20 minutes. Cream shortening and sugar; beat in eggs, then stir in remaining ingredients. Bake in a 13 x 9-inch pan for 35 to 40 minutes at 350ºF.
6 tablespoons margarine
1/2 cup brown sugar
1/4 cup milk
1 tsp vanilla extract
1 cup nuts, chopped(optional)
Spread over hot cake; place under broiler. Watch carefully as it browns quickly. Remove when lightly browned. Will keep in refrigerator a long time.
SHALOM FROM SPIKE & JAMIE
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