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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 11<-·´¯`·.¸¸.·´¯)
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
CREAMY WILD MUSHROOM SOUP
1 ounce dried wild mushrooms, such as morels, cèpes, or shiitakes
7 cups defatted chicken broth (canned or homemade)
1/4 cup tawny port
2 tablespoons unsalted butter
1 cup coarsely chopped onions
1-1/2 pounds fresh white mushrooms, wiped clean, stems trimmed, and coarsely chopped; reserve 8 whole mushroom caps for garnish
1 teaspoon ground allspice
Salt and coarsely ground black pepper, to taste
1 cup heavy (or whipping) cream
3 tablespoons snipped fresh chives
Rinse the wild mushrooms well in a strainer under cold water to remove any dirt. Place the mushrooms in a bowl. Bring 1 cup of the chicken broth and the port to a boil and pour over the mushrooms. Let the mushrooms soak for at least 1 hour. Drain the mushrooms, reserving the liquid, and set aside. Strain the liquid through a double layer of cheesecloth.
Melt the butter in a heavy soup pot over low heat. Add the onions and cook until wilted, stirring occasionally, for 10 minutes. Add the fresh mushrooms, increase the heat to medium-low, and cook to bring out their flavor, stirring occasionally, for 15 minutes.
Add the remaining 6 cups chicken broth, the allspice, salt, and pepper. Bring to a boil, reduce the heat, and simmer, partially covered, for 15 minutes. Add half the reserved wild mushrooms with all the soaking liquid. Cook, partially covered, 15 minutes longer.
Puree half of the soup in a food processor or blender and return it to the pot. Add the remaining wild mushrooms along with the cream. Heat another 10 minutes to warm the soup through. Julienne the reserved mushroom caps and garnish each serving with the julienned mushrooms and snipped chives.
Yield: 8 servings
APPLESPICE DUMP CAKE
1 (18.25-ounce) package spice cake mix
2 (21-ounce) cans apple pie filling
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 tablespoon white sugar
3/4 cup butter
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C.)
Pour the cans of apple pie filling into a 9 x 13-inch rectangular pan. In a small bowl, mix together cinnamon, nutmeg, allspice and sugar. Sprinkle mixture over pie filling. Pour the dry box of cake mix over apples. Dot with butter and scatter nuts on top.
Bake at 350 degrees F (175 degrees C) for 45 minutes to an hour, until cake is brown on top and bubbling on the sides. Serve warm with ice cream or whipped topping.
GERMAN CUCUMBER SALAD
2 medium cucumber -- sliced thin
4 green onions -- sliced thin
3 small tomatoes -- sliced
2 tablespoons fresh parsley -- snipped
1/4 cup sour cream
1/4 teaspoon prepared mustard
2 tablespoons fresh dill -- minced
1 tablespoon vinegar
1 tablespoon milk
1/2 teaspoon salt
1/8 teaspoon pepper
In a bowl, combine all salad ingredients. Combine dressing ingredients; pour over cucumber mixture and toss gently. Cover and chill for at least an hour.
Makes 4 to 6 servings.
GERMAN-BAVARIAN POTATO SALAD
4 large Idaho or russet potatoes, peeled
2 cups chicken broth
1/2 teaspoon salt
1/4 cup vegetable oil
1 large yellow onion, sliced
1/2 teaspoon sugar
2 tablespoons freshly squeezed lemon juice
Freshly ground pepper
In a large pot filled with salted cold water, boil the potatoes just until tender. Drain and set aside to cool to room temperature. Once cool slice the potatoes about 1/4-inch thick. In a large bowl, add the potatoes with the onions. In another bowl, add the oil, sugar, and lemon juice and mix well. Pour over the potatoes and let stand for 1 hour. Season with salt and pepper and serve.
NOTE: This mayonnaise-free dish is the forefather of our American potato salad. Using broth is a great way to cut calories and fat and still retain the flavor of a great potato salad.
HAM 'N' CHEESE POP-UPS
1 cup chopped, cooked ham
2 tablespoons margarine, softened
1 tablespoon mayonnaise
1 teaspoon prepared mustard
1 (8 oz) can refrigerator biscuits
4 slices American OR Cheddar cheese
Combine ham, margarine, mayonnaise and mustard. Press half of the biscuits into cupcake tins, making a well in each. Spoon half of the ham mixture into the biscuit cups. Top with a cheese slice. Cover with the remaining ham mixture. Top with another biscuit, flattened to fit. Do not seal. Bake at 350* F for 15 to 20 minutes.
FRESH PEACH PIE
2 tablespoons flour
2/3 to 1 cup sugar
1/2 cup melted butter or margarine
6 to 7 fresh peaches, sliced
Combine egg, flour, sugar and butter. Fill pie shell with fresh peach slices in a swirl pattern. Pour mixture over peaches. Bake pie in 400 degree oven for 15 minutes. Reduce heat to 300 degrees and bake 50 minutes longer.
CHERRY BLOSSOM FUDGE
3/4 cup evaporated milk
1 cup white sugar
1 pinch salt
1 (3-ounce) package cherry flavored gelatin
1 cup butter
2 cups semisweet chocolate chips
1 teaspoon vanilla extract
3/4 cup maraschino cherries, halved
Butter an 8 x 8 inch dish. In a medium saucepan over medium heat, combine milk, sugar and salt. Bring to a boil and stir in gelatin. Boil 4 minutes. Remove from heat and stir in butter, chocolate chips, vanilla and cherries. Pour into prepared pan. Chill 2 hours before serving.
2 to 3 pounds Pork Tenderloin
2 Family sized cans Cream of Mushroom Soup plus 2 cans water or milk
1 pound Fresh Mushrooms sliced
1 box Knorr's Chef Collection Wild Mushroom Soup
2 to 3 Cups Bread Crumbs
1 pound Bacon cut into small pieces
2 to 4 eggs beaten
Fry bacon crisp. Drain. Reserve oil. In same pan, sauté onions in bacon grease/olive oil. Drain. Sauté mushrooms. Drain.
Cut pork tenderloin in pieces. Pound flat with mallet. Dip in egg and breadcrumbs. Brown in bacon grease/olive oil on both sides until light brown.
Layer meat and onion/mushroom mixture in casserole. Mix soup, water & mushroom soup mix until well blended and pour over. Bake at 350 degrees for 1 hour.
BLUEBERRY-CRANBERRY ORANGE MUFFINS
2 cups all-purpose flour
2/3 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/4 cups low-fat buttermilk
1/4 cup butter, melted
1/4 cup dried blueberries
1/4 cup dried cranberries
2 teaspoons grated orange rind
1 teaspoon vanilla extract
1 large egg, lightly beaten
1 tablespoon sugar
Preheat oven to 400 degrees.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl; make a well in center of mixture. Combine buttermilk and next 6 ingredients (buttermilk through egg) in a bowl; add to flour mixture. Stir just until moist. Spoon batter into 12 muffin cups coated with cooking spray, and sprinkle evenly with 1 tablespoon sugar.
Bake at 400 degrees for 18 minutes or until lightly browned. Remove muffins from pans; cool on a wire rack.
Yield: 1 dozen (serving size: 1 muffin).
CALORIES 197 (23% from fat); FAT 5.1g (sat 2.8g, mono 1.5g, poly 0.4g); PROTEIN 3.9g; CARB 34.5g; FIBER 0.8g; CHOL 29mg; IRON 1.2mg; SODIUM 221mg; CALC 75mg
CARAMEL APPLE PIZZA
1 pack (20 ounces) refrigerated sugar cookie dough
3 tablespoons flour
8 ounces cream cheese
1/4 cup creamy peanut butter
1/2 cup brown sugar
1/2 teaspoon vanilla
1/4 cup caramel ice cream topping
2 medium apples (granny smith is best)
dash of ground cinnamon
1 can lemon-lime soda
Preheat oven to 375 degrees.
Remove 1/2 cup of cookie dough for another use. Add flour to remaining dough and knead with hands to combine. Press dough in to a 14-inch circle and bake for 15 to 20 minutes, or until the cookie is LIGHTLY browned. Let cool completely.
Blend cream cheese, peanut butter, brown sugar, and vanilla until smooth. Spread mixture onto cooled cookie. Peel, core, and slice apples into thin slices and dip each slice into lemon lime soda to prevent browning. Arrange apple slices on cream cheese mixture and sprinkle lightly with cinnamon. Warm caramel topping and drizzle over apples.
Cut into12 sections and serve.
DILLED SHRIMP SPREAD
2 pounds medium shrimp (about 60), shelled and deveined
1 garlic clove, finely chopped
1 cup mayonnaise
1/4 cup safflower oil
2 tablespoons chili sauce such as Heinz
2 tablespoons chopped fresh dill, or to taste
1 teaspoon celery seeds
1 teaspoon salt, or to taste
2 celery ribs, chopped
1/2 medium onion, chopped
Cook shrimp in boiling salted water, stirring once or twice, until pink and just cooked through, 1 to 2 minutes. Drain in a colander and cool completely. Blend garlic, mayonnaise, oil, chili sauce, dill, celery seeds, and salt in a food processor
until smooth. Add shrimp, celery, and onion and pulse until shrimp is chopped. Transfer to a serving bowl and chill, covered, until cold, about 1 hour.
Makes about 4 cups.
HOT CHOCOLATE SOUFFLÉS
9 ounces semisweet chocolate - chopped
4 large egg yolks
2 Tablespoons dark rum
1 Tablespoon unsalted butter - melted
6 large egg whites
1/8 teaspoon cream of tartar
In the top of a double boiler set over simmering water, melt the chocolate, stirring, until it is smooth. Remove the pan from the heat, add the egg yolks, one at a time, whisking well after each addition, and whisk in the rum and butter. Transfer mixture to a large bowl.
In a bowl with an electric mixer, beat the egg whites with the cream of tartar and a pinch of salt until they hold stiff peaks. Stir a quarter of the egg whites into the chocolate mixture then fold in the remaining egg whites gently but thoroughly.
Spoon the mixture into 6 buttered 2/3 cup soufflé dishes and bake them on a baking sheet in the middle of a preheated 400F oven for 10 to12 minutes, or until they are puffed and a toothpick comes out nearly clean.
ORANGE-PEANUT BUTTER BARS
PEANUT BUTTER BARS
1-1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1/2 cup Natural Chunky Peanut Butter
1/4 cup milk
1/2 teaspoon vanilla extract
2 or more teaspoons milk
2 cups powdered sugar
1/4 cup Orange Marmalade
1/2 square unsweetened chocolate
1/4 teaspoon vegetable shortening
Preheat oven to 375°F. Grease a 9-inch square pan.
In a small bowl mix flour, baking soda and salt. Melt butter in a medium-size saucepan over moderate heat. Remove pan from heat and add sugars and peanut butter; beat with wooden spoon until thoroughly mixed. Blend in egg, milk and vanilla until thick. Stir in flour mixture until well blended. Spread into prepared pan. Bake for 25 minutes, or until top springs back when lightly touched. Cool completely.
Meanwhile combine powdered sugar and marmalade in a small bowl until evenly blended. Gradually add milk, one teaspoon at a time, until of desired spreadable consistency.
Next, melt chocolate with vegetable shortening in a small heatproof bowl over a pan of simmering water; mix until smooth.
When bars are cool, spread with orange frosting then drizzle with chocolate.
Yields: 16 bars
SHALOM FROM SPIKE & JAMIE
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