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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 12<-·´¯`·.¸¸.·´¯)
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
1 can small peas, drained (reserve liquid)
2 cans French-style green beans, drained (reserve liquid)
1 large sweet Vidalia onion (finely diced)
1 large cucumber (finely diced)
5 stalks celery (finely diced)
1 small jar pimientos
1 cup sugar
3/4 cup cider vinegar
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Place all veggies in a large glass or stainless bowl. Mix sugar, vinegar, oil, salt and pepper in a separate bowl and pour over the veggies. Vegetables must be covered, so if they aren't add some of the liquid from the peas or green beans until they are covered. Cover bowl and place in the refrigerator for at least 2 to 3 hours.
CROCKPOT CHICKEN TORTILLAS
Meat from 1 whole chicken
1 can cream of chicken soup
1/2 cup green chili salsa
2 tablespoons quick cooking tapioca
1 medium onion, chopped
1-1/2 cups grated cheese
1 dozen corn tortillas
Tear chicken into bite size pieces, mix with soup, chili, salsa and tapioca. Line bottom of crock pot with 3 corn tortillas, torn into bite size pieces. Add 1/3 of the chicken mixture. Sprinkle with 1/3 of the onion and 1/3 of the grated cheese. Repeat layers of tortillas topped with chicken mixture, onions and cheese. Cover and cook on low 6 to 8 hours or high for 3 hours. Garnish with sliced black olives.
ALMOND MACAROON SLICES
7.5 ounces (1.5 cups) blanched almonds
1/3 cup sugar
2 egg whites
1/3 cup apricot preserves
sliced almonds (not blanched)
Line cookie sheet with paper.
Process almonds and sugar until fine and powdery. Add 1 egg white. Beat, and add additional egg white slowly until a paste forms that holds together (may not need all of it). Turn out onto floured surface, form a ball, turn to flour all sides. Shape into an 11-inch long cylinder. Place on cookie sheet, brush off excess flour. Dip finger in water, press a trench into dough, lengthwise. Don't cut through the ends. Stand uncovered overnight.
Stir preserves well. Place in trench, top with sliced almonds.
Bake 25 to 28 minutes at 350F, or until macaroon is lightly colored and preserves start to bubble. Cool, sprinkle with confectioners sugar. Cut into diagonal slices.
Makes 12 servings.
CROCKPOT TAMALE PIE
2 cups Chicken broth or bouillon
1 cup Yellow cornmeal
1 tablespoon Chopped fresh cilantro
1/2 pound Pork sausage
1 pound Stew meat cut into cubes
1 Onion, chopped
1/2 cup Finely chopped celery
1 Mild green chili pepper
Seeded and chopped
1/2 cup Chopped sun-dried tomatoes
1 can (8 ounces) drained whole kernel corn
1 can (2-1/2 ounces) sliced ripe olives drained
1/2 teaspoon Salt
1/8 teaspoon Pepper
Bring broth or bouillon to boil in medium saucepan. Stirring constantly, slowly add cornmeal. Simmer mixture 5 minutes, stirring often. Stir in cilantro. Using a greased spatula, spread cornmeal mixture on bottom and about 2 inches up sides of slow-cooker.
In large bowl, combine sausage, stew meat, onion, celery, chili pepper, sun-dried tomatoes, corn, sliced olives, salt and pepper. Carefully spoon into center of cornmeal-lined pot.
Cover and cook on LOW 7 to 8 hours. Garnish with ripe olives, if desired.
Makes 6 or 7 servings.
ENGLISH PEA CASSEROLE
3 hard boiled eggs, diced
1 small can pimentos
1/2 pound (8 ounces) cheese, grated
1 (1-pound) can English peas
1 can mushroom soup, diluted with 1/2 can water
Mix the eggs, pimentos, cheese, peas and diluted soup together. Put in a casserole and top with bread crumbs. Bake for 20 minutes at 375 degrees or until bubbling hot.
CUCUMBER 'N' DILL PASTA SALAD
6 ounces (2 cups) uncooked dried corkscrew or twist pasta
2 cups (2 medium) sliced 1/8-inch cucumber, cut in half
1 cup cherry tomatoes, cut in half
1/2 cup (1 medium) coarsely chopped onion
8 ounces (1 cup) carton light sour cream
1/2 cup skim milk
1 tablespoon chopped fresh dill weed*
1/2 teaspoon coarsely ground pepper
1/2 teaspoon salt
1 tablespoon vinegar
Cook pasta according to package directions; drain. Rinse with cold water. In
large bowl combine pasta with all remaining salad ingredients. In medium
bowl, stir together all dressing ingredients. Pour dressing over salad; toss
to coat. Cover; refrigerate at least 1 hour. Yield: 6 servings.
* 1 teaspoon dried dill weed can be substituted for 1 tablespoon chopped fresh dill weed.
EASY LOWFAT LASAGNA
1 Pound lean or extra lean uncooked ground beef
1 box plus a couple extra lasagna noodles (uncooked)
8 ounces Fat-Free Ricotta Cheese
8 ounces Fat-Free Cottage Cheese
8 ounces Fat-Free Mozzarella Cheese
1 Egg or two egg whites
1 jar + a little more low carbohydrate spaghetti sauce (I use Ragu Traditional - it has 8 carbohydrates per serving)
Mix the 3 cheeses & the egg together. Put a thin layer of sauce in the bottom of a baking pan, add a layer of noodles (uncooked), then another layer of sauce, then evenly crumble a 1/3 of the RAW hamburger onto the sauce then 1/3 of the cheese mixture. (I use a pastry bag and "poop" the cheese onto the noodles in three stripes, that way I know it's equal on all the layers). Add another layer of noodles and then *S-Q-U-A-S-H* the noodles down evenly (don't break them) until cheese pushes up through the spaces in between the noodles. Repeat the whole process for 3 layers. Top with a final layer of noodles and sauce. Add 1/4 cup of water gently across the top and cover with tin foil, shiny side down. Bake at 350 for 1-1/4 hours and let sit about 10 minutes before serving. Makes 16 moderate servings
Calories 227; Fat 3 grams; Sodium 386; Carbohydrates 28 grams; Protein 20 grams
FRESH CORN CASSEROLE
6 slices bacon
4 cups corn, cut from cob
1/2 cup chopped onion
2 medium tomatoes, peeled & chopped
1 teaspoon salt
1/4 teaspoon pepper
1 cup chopped green pepper
Cook bacon, drain and crumble. In a skillet coated with nonstick spray or 2 tablespoons of butter; cook corn, green pepper and onion over high heat for 5 minutes, stirring. Add bacon, tomato, salt and pepper. Spoon into greased 2 quart baking dish. Cook uncovered at 350 degrees for 15 to 20 minutes.
INDIAN BEAN BREAD
4 cups cornmeal
2 cups cooked colored beans
1/2 teaspoon soda
2 cups boiling water
Put cornmeal into bowl, mix in beans that have been drained. Hollow out in meal a place to put soda and water. Make a dough stiff enough to form balls. Drop balls into a pot of boiling water. Cook about 45 minutes or until done. Serve with cooked greens and pork.
SAUCE FOR VEGETABLES
1/2 cup mayonnaise
1 teaspoon mustard
1 teaspoon finely chopped onion
Pour over cooked vegetables and sprinkle shredded cheese on top. Microwave on medium power until cheese melts. Great on whole head of cauliflower.
1 cup flour
1 tablespoon sugar
3 teaspoons baking powder
dash of salt
1 cup milk
1 egg, beaten
Mix well and spoon into hot skillet.
1 large onion, sliced
1 medium sweet red pepper, cut into thin strips
2 cloves garlic, minced
3 tablespoons butter or oleo, melted
1/4 cup all-purpose flour
6 small baking potatoes, unpeeled and sliced
1 (10- ounces) pkg. frozen cut green beans, thawed
2 cups (8 ounces) shredded Swiss cheese
1 cup half & half
1/2 teaspoon dried whole rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
Sauté first 3 ingredients in butter until crisp-tender. Add flour; cook 1 minute, stirring constantly. Spoon half of onion mixture into a lightly greased 9x13x2 inch baking dish. Layer half each of potato slices, green beans and cheese over onion mixture. Repeat layers of onion mixture, potatoes and green beans. Combine half & half and next 3 ingredients and pour over vegetables. Cover and bake at 375 degrees for 1 hour or until potatoes are tender; sprinkle with remaining cheese and garnish with red pepper strips.
Bake an additional 5 minutes.
PERFECT TUNA CASSEROLE
1 can (10-3/4 ounces) cream of celery or mushroom soup
1/4 cup milk
1 can (7 ounces) tuna, drained and flaked
2 hard cooked eggs, sliced
1 cup cooked peas
1/2 cup slightly crumbled potato chips
In 1 quart casserole, blend soup and milk. Stir in tuna, eggs, and peas. Bake at 350 degrees for 25 minutes or until hot. Top with chips and bake 5 minutes more. Makes about 4 cups.
MACARONI AND SAUSAGE BROCCOLI CASSEROLE
1 (7-1/4 ounces) package macaroni dinner
1 (10- ounce) package frozen broccoli spears, thawed and drained
1/4 cup green onion slices
1 pound smoked sausage, cut into 1/2-inch pieces
1 (10- ounce) can cream of celery soup
Prepare dinner as directed on package. Cut broccoli into 1-inch pieces. Add with remaining ingredients to dinner, mix well. Spoon mixture into 2-quart casserole. Cover. Baker at 350 degrees for 45 minutes.
1 can crushed tomatoes
2 cans beans
1 cup onion
2/3 cup bulgur wheat
1 teaspoon ground cumin
1 teaspoon salt
2 roasted and peeled green chilies, chopped
1 can solid packed pumpkin
1 cup red bell peppers
2-1/2 Tablespoons chili powder
1 teaspoon Garlic
In a large pot combine 4 cups of water with all ingredients. Bring to a boil, reduce heat and simmer 30 to 35 minutes serve garnished with plain yogurt.
CARAMEL CHOCOLATE BARS
1/4 cup butter, melted
2-layer package yellow cake mix
2/3 cup evaporated milk-small can
1/2 cup chopped nuts
1/2 cup semi-sweet chocolate pieces
1/2 cup caramel topping
Combine the dry cake mix with the nuts in a mixing bowl. Stir in evaporated milk and melted butter. Spread half the cake mixture in a greased 9 x 13-inch pan. Bake 10 minutes. Remove and sprinkle chocolate chips over hot crust. Drizzle the caramel topping over the chocolate pieces. On top of this drop teaspoonfuls of remaining cake mixture. Bake 20 to 25 minutes. Cool. Loosen sides of pan and cut into bars while still warm. Looks festive in colorful cupcake papers.
MANICOTTI WITH CHEESE FILLING
4 quarts water
4 teaspoons salt
1 Tablespoon oil
14 Manicotti shells
2 cups (8 ounces) shredded mozzarella cheese
2 (12- ounces) cartons cottage cheese
2 eggs, beaten
1/2 cup dry bread crumbs
1/2 cups grated parmesan cheese
2 Tablespoons chopped parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sugar
1 quart prepared spaghetti sauce
1/4 cup grated parmesan cheese
Heat oven to 350*. Boil water in large deep pot with 4 teaspoons salt and oil (to prevent boiling over.)Add manicotti shells; stir to separate. Cook uncovered after water returns to full rolling boil for 10 to 12 minutes. Stir occasionally. Drain and rinse under cold water. In medium bowl, combine remaining ingredients except spaghetti sauce and 1/4 cup parmesan cheese. Stuff each cooked shell with 1/3 cup filling. Spread 2 cups spaghetti sauce on bottom of 9 x 13-inch baking dish.
Place filled shells in a single layer over sauce. Pour remaining sauce over top. Cover and bake at 350* for 40 to 45 minutes. Let stand 5 to 10 minutes before serving. Sprinkle 1/4 cup parmesan cheese over top.
1 pound lean ground turkey
1 medium onion, chopped (about 1/2 cup 1 jar (8 ounces) green Mexican salsa
1/2 cup fat free sour cream
1 can 99% fat free cream of chicken soup
1 jar (2 ounces) sliced pimentos, drained
6 corn tortillas, cut into 1-inch strips
2 cups shredded fat free Cheddar cheese
Cook and stir ground turkey and onion until brown. Drain, place in colander and rinse with hot water to wash away any excess fat. Shake dry. Spread 1/2 cup of salsa in bottom of ungreased square baking dish. Mix remaining salsa, the sour cream, soup and pimentos. Layer half of the tortilla strips, turkey mixture, soup
mixture, salsa and cheese. Repeat. Bake uncovered in 350 degree oven until casserole is hot and bubbly, about 30 minutes. Let stand 10 minutes. Garnish with olives if desired.
CORDON BLEU CASSEROLE
4 cups cubed cooked turkey or chicken
3 cups cubed fully cooked ham
3/4 cup shredded cheddar cheese
3/4 cup shredded mozzarella cheese
1 cup chopped onion
1 can condensed cream of chicken soup
1/2 cup sour cream
1 to 1-1/2 tablespoons lemon juice
1 cup dry bread crumbs
3 tablespoons melted butter
In large bowl, combine turkey (or chicken), ham and cheese; set aside.
In a saucepan, sauté onion in butter until tender. Add soup, stirring constantly. Heat through, but do not boil. Add sour cream and lemon juice; mix well. Remove from the heat and pour over meat mixture.
Spoon into a greased 13 x 9-inch baking dish. Toss bread crumbs with butter. Sprinkle over the casserole. Bake, uncovered, at 350 for 30 minutes or until heated though and bread crumbs are golden brown.
SHALOM FROM SPIKE & JAMIE
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