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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 13<-·´¯`·.¸¸.·´¯)
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 the Grate & Jamie the Webmistress
SNAPPY STUFFED TOMATILLOS
20 tomatillos or cherry tomatoes
2/3 cup shredded Cheddar cheese
1/2 cup whole kernel corn
6 oz cream cheese, softened
2 green onions (with tops) sliced
1 tsp ground red chilies
Cut thin slice from stem ends of tomatillos. Remove pulp and seeds with melon baler or small spoon. Mix Cheddar cheese, corn, cream cheese, onions, and 1 tsp ground red chilies. Fill tomatillos with cheese mixture; sprinkle with more ground red chilies. Cover and refrigerate until serving time.
SCOTTISH BEEF COLLOPS
1 1/4 lbs beef bottom round steak
1 1/2 lbs potatoes, peeled and sliced into 1/4 inch slices
2 tsp extra light olive oil with a dash of sesame oil
3 cups chopped onions
4 oz mushrooms, finely chopped
2 tbsp all-purpose flour
2 pickled walnuts, finely chopped
2 tbsp freshly chopped thyme
1 1/4 cups beef stock (beef bouillon in water will be fine)
4 oz mushrooms, thinly sliced
1 tbsp freshly chopped parsley for garnish
carrot shavings for garnish
Cut the beef into 1/4 inch slices across the grain at a slight diagonal. This will be about 48 slices.
In a low-sided casserole, heat half the oil and sauté the onions until they're soft and slightly brown. Place the onions on a plate and set aside.
Lightly rinse the casserole and place back on the burner. Add the remaining oil and cover the bottom with half of the beef slices, allowing them to brown fully. Reposition the browned beef to one side and brown the rest of the beef.
Add the cooked onions and the chopped mushrooms. Sprinkle with the flour and spoon the mixture into a bowl. Stir in the walnuts and thyme.
Rinse the sides and bottoms of the casserole with the beef stock, removing any browning residue. Pour into a bowl and reserve.
Spread half of the beef mixture over the bottom of the casserole. Layer with half the sliced mushrooms, followed by half of the sliced potatoes. Repeat with layers of the remaining beef mixture and sliced mushrooms, topped with the remaining potatoes. Pour the reserved stock over the casserole. Cover and cook at 350 F. for 40 minutes.
Garnish with parsley and carrot shavings.
1 1/2 cups brown sugar
1 1/2 cups white sugar
1 stick butter
2 tbsp flour, 6 eggs (one at a time
1/2 cup buttermilk
1 1/4 tsp vanilla
1/2 tsp salt
Pour into unbaked pie shell. Bake at 350 F. for about 30 minutes. Do not Over-bake as this makes the pie watery.
Makes 2 pies.
APPLESAUCE SPICE COOKIES
1 3/4 cups flour
1/2 tsp salt
1 tsp cinnamon
1 cup sugar
1 cup applesauce
1 cup seedless raisins
1/2 tsp cloves
1/2 tsp nutmeg
1/2 cup shortening
1 tsp baking soda
12 cup rolled oats
Mix flour, salt, spices, and sift. Cream the sugar with shortening. Add beaten egg. Add mixed dry ingredients alternately with applesauce to creamed mixture
beating well. Stir in raisins and oats. Drop by teaspoonfuls about 2 inches apart on greased cookie sheet. Bake at 375 F. for 10 or 15 minutes.
SAUCY SHRIMP CANTONESE
Lemon or lime juice
3 or 4 avocadoes, halved and peeled
1 tsp butter
1/2 cup scallions, finely chopped
2 cans (3 1/4 oz each) shrimp, drained (or 1/2 lb shrimp from
3 tbsp prepared mustard
3 tbsp lemon juice
2 tbsp soy sauce
1/4 tsp tarragon leaves, crumbled
1 small can water chestnuts, drained and sliced
buttered bread crumbs
parsley or watercress for garnish
Sprinkle a few drops of lemon or lime juice on avocadoes to keep them from rusting; set aside. Melt butter in large skillet; add scallions and cook over low heat until limp. Remove from heat.
Wash shrimp; drain. (Fresh-cooked from fish-monger should be rinsed in cold water and drained.) Add to scallions, along with mustard, lemon juice, soy sauce, tarragon, and water chestnuts.
Place avocado shells in heatproof dish; heap shrimp mixture into each and sprinkle with buttered crumbs. Broil 1 minute, or until crumbs are lightly browned. Garnish with parsley or watercress
Note: fresh lobster or crabmeat works very well. For added zip, sprinkle lobster or crab with a few drops of lemon juice combined with soy sauce. Canned, drained Chinese vegetables or bamboo shoots can be substituted for water chestnuts.
1 lb fresh broccoli
1/2 cup boiling water
4 lemon slices
1 tsp vegetable oil
1/2 tsp chicken flavored bouillon
Trim off large leaves of broccoli. Remove rough ends of lower stalks. Separate into spears. Heat oil in a large non-stick skillet (or wok) over medium-high heat until hot. Add broccoli, stir-fry 1 minute.
Combine water and bouillon, stirring well. Add broccoli. Cover and cook 3 minutes or until crisp-tender. Garnish with lemon slices.
This recipe is from the Fannie Farmer New Book of Cookery, published in 1890. In the back of the book are ads for the latest in wood stoves for the kitchen, a substance called "Sulpho-Napthol" which will clean everything in your kitchen, keep out the roaches and waterbugs, and has the added benefit of healing cuts, burns, and bruises. Somebody left a grocery store receipt dated 7/20/39, which shows bread at $0.10, eggs at $0.16, meat at $0.20, tobacco at $0.10, lettuce at $0.10, and tomatoes at $0.05. The grocery store was in Portland, Oregon, then the 3rd largest city of the Pacific Coast states. The phone number was 147.
3/4 cup bread crumbs
1/2 cup canned pea pulp
1 tbsp sugar
1/4 tbsp English walnut meats, finely chopped
3/4 tsp salt
12 tsp pepper
3/4 cup butter
3/4 cup milk
Break stale bread in pieces, dry in oven, roll and put through a puree strainer; there should be three-fourths cup bread crumbs. Drain canned peas, rinse thoroughly with cold water, put in saucepan, cover with cold water, bring to the boiling point and let boil three minutes. Drain and force through a puree strainer; there should be one-half cup pulp. Mix bread crumbs, pea pulp, sugar, nut meats, egg slightly beaten, salt, pepper, and milk. Turn into a small bread pan lined with paraffine paper, and let stand fifteen minutes. Cover and bake in a slow oven (remember it was a wood stove oven) for 40 minutes. Remove to hot serving dish.
PASTA WITH SPINACH AND RICOTTA
1 lb spinach
2 cups ricotta cheese or cottage cheese
1/2 cup grataed Parmesan cheese
1 egg yolk
salt, pepper, and nutmeg
fresh 3-egg pasta, rolled and cut into 2-inch squares (which see)
1/3 cup butter
2 tbsp chopped fresh mixed herbs (about 1/2 tsp dried mixed herbs)
2 tsp lemon juice
In a large saucepan, cook spinach in a small amount of water until tender. Drain and cool. Squeeze spinach dry; chop in a blender or food processor. Add ricotta cheese, Parmesan cheese, egg yolk, salt, pepper and nutmeg. Process until fairly smooth. Roll out pasta and cut into 2 inch squares. Put 1/2 tsp filling in the middle of each square. Fold in half to make a triangle; press edges to seal. Wrap long side of triangle around index finger; press ends together. Leave on a towel to dry, turning after 1 hour. Cook cappelletti in a large saucepan of boiling water for 10 to 15 minutes or until tender but firm. In a small saucepan, melt butter; stir in herbs and lemon juice. Drain cappelletti; put into a heated serving dish. Add herb butter sauce; stir thoroughly. Serve at once.
BASIC PASTA DOUGH
2 or 3 eggs
1 1/2 cups bread flour
Any quantity of pasta may be made by using the proportions of 12 egg to 3/4 cup flour, but the most convenient quantity to handle, particularly for a beginner, is a 2-to 3-egg mixture. Larger amounts should be mixed and rolled in batches.
Beat eggs in a large bowl. Sift flour and salt over eggs. Mix together with a fork,
Then press into a ball with the hands. It should be firm but pliable, and not sticky. Add more flour if too moist.
Turn the dough onto a lightly floured surface, and knead firmly 5 to 10 minutes or until smooth. Wrap in a damp towel and let rest 30 minutes at room temperature.
Roll, cut, and cook as described above.
Pasta Verde: cook 4 oz spinach. Drain, squeeze out as much moisture as possible and chop very fine. Add spinach to the eggs and flour, adding extra flour if necessary.
Tomato Pasta: Add 1 tbsp tomato paste to the eggs and flour.
Herb Pasta: Add 1 tbsp of a single fresh herb, such as parsley, or mixed fresh herbs, to the eggs and flour.
Whole-Wheat Pasta: Use whole-wheat flour in place of white flour, or, for a lighter texture, a mixture of whole-wheat and white flour.
8 chicken breast quarters
1/4 cup prepared mustard
1/4 cup molasses
1/4 cup vinegar
2 tbsp soy sauce
1/2 cup crushed pineapple
1/4 cup light brown sugar
Rinse chicken and pat dry. Arrange in baking dish. Combine mustard, molasses, vinegar, soy sauce, pineapple, and brown sugar in dish; mix well. Spoon over chicken. Bake at 325 F. for 1 hour or until chicken is tender, basting frequently.
CHILI CON CARNE - MICROWAVE
1 cup chopped onion
1/2 cup chopped green bell pepper
1 lb ground beef
1 can (16-oz) tomatoes
1/3 cup catsup
1 can (8-oz) tomato sauce
1 can (16-oz) chili beans
1 tsp salt
Chili powder and cayenne pepper to taste
Combine onion, green pepper, and ground beef in 3-quart glass dish. Microwave on High for 12 minutes or until ground beef is no longer pink, stirring twice; drain.
Add remaining ingredients; mix well. Microwave on Medium-High for 16 minutes or until heated through.
ZOMBIES FOR 20 PEOPLE WHO DON'T PLAN TO DRIVE HOME
16 oz Cointreau
2 bottles rum
1 qt. Lemon juice
1 qt. Orange juice
10 oz grenadine
Mix ingredients thoroughly. Chill with large cake of ice in punch bowl, letting it stand an hour or two before serving. CONFISCATE THE CAR KEYS.
(Serve the Zombies first)
Clean 4 calves' ears and blanch in boiling, salted water. Stuff with chopped ham and mushrooms, tying securely to hold stuffing inside. Sautee slowly in butter
With chopped onion, then cover with beef stock and cook slowly for several hours, until tender. Remove ties and serve. Allow 1 ear for each guest. Some may decline…
2 tbsp butter
2 tbsp chopped onion
4 large cucumbers, sliced
14 cup water
1/2 cup sour cream
1 egg yolk
2 tbsp sugar
3 tbsp vinegar
1 1/2 tsp salt
1/8 tsp pepper
1/8 tsp paprika
Melt butter, add onion, and fry until a delicate brown. Add sliced cucumbers and water. Cook until water is absorbed and cucumbers browned. Mix sour cream, beaten egg yolk, sugar, vinegar, salt, pepper, and paprika. Add to cucumbers and cooks lowly until mixture begins to boil.
WHIPPING CREAM BISCUITS
1 3/4 cups flour
1 cup whipping cream
2 1/2 tsp baking powder
1/2 tsp salt
Heat oven to 450 F. Mix all ingredients with fork until dough leaves side of bowl and rounds up into a ball. If dough is too dry, add 1 to 2 tsp more whipping cream. Turn dough onto lightly floured cloth-covered board. Knead lightly 10
Times, sprinkling with flour if dough is too sticky. Roll or pat dough 1/2 inch thick. Cut with 2-inch or 3-inch biscuit cutter. Place about 1 inch apart on un-greased cookie sheet. Bake until golden brown, 10 to 12 minutes. Remove immediately from cookie sheet, and serve hot.
WHIPPING CREAM SHORTCAKES
Prepare Whipping Cream Biscuits, cutting with the 3-inch cutter. Split baked shortcakes crosswise while warm. Fill and top with sweetened fruit; top with sweetened whipped cream.
Makes 6 shortcakes.
SHALOM FROM SPIKE & JAMIE
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