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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 14<-·´¯`·.¸¸.·´¯)

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. You will need a still for one of them. Spike’s comments are in {{Brackets}}.

Shalom, from 
Spike the Grate & Jamie the Webmistress



1 cup granulated sugar
1 cup packed brown sugar
1 cup vegetable oil
1 tsp vanilla
4 eggs
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
1 tsp ground allspice
3 cups finely shredded carrots
1 cup chopped nuts
Cream Cheese Frosting (which see)

Heat oven to 350 F. Grease and flour rectangular pan, 13 x 9 x 2 inches. Beat sugars, oil, vanilla, and eggs with a spoon, in a large bowl. Stir in flour, baking soda, baking powder, salt, cinnamon, and allspice. Mix in carrots and nuts. Pour into pan. Bake until top springs back when touched in center, 50 to 55 minutes; cool. Frost with frosting, and store in fridge. {{Note: Spike likes to put a bit of drained, crushed pineapple into the carrot cake.}} 


3 oz cream cheese, softened
1 tbsp milk, scant
1 tsp vanilla
dash salt
2 1/2 cups powdered sugar. 

Mix cream cheese, milk, vanilla, and salt. Gradually beat in powdered sugar until smooth. Apply to cooled cake.



{{It is heartening to know that many civilizations were dependent upon the yam. They didn’t have little marshmallows for them. The first people often had little else to eat, and were thankful for the “lowly” yam that grew in such abundance.

A grower once told me that yams and sweet potatoes are the same thing.  As a lover of both, I don’t believe that for a minute!}}

2 lbs sweet potatoes or yams
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup water
2 tbsp butter
1 tsp salt
1 lb sausage

Parboil sweet potatoes 15 minutes. Peel and cut into strips. Put in greased baking dish. Mix sugars, butter, salt, and water thoroughly, and boil in saucepan 3 minutes. Pour syrup over sweet potatoes. Bake 40 minutes at 350 F.. Put Sausages on top and continue baking another 30 minutes


(a special Boston dish)

3 cups cooked chicken, cut in large chunks
2 cups oysters
1 tsp salt
white pepper
2 cups medium cream sauce **
pie crust

**Cream sauce, aka “white sauce,” is made by melting 2 tbsp butter, stir in 7 tsp flour. Continue to stir until the roux begins to brown. Add 1 cup hot milk, gradually, stirring until each addition becomes absorbed by the flour. If too thick, add a bit more hot milk. 

Combine the chicken and oysters in a buttered casserole. Dot with two tbsp butter, add the salt and pepper, and pour the cream sauce over all. Cover the dish with a pie crust, slit to allow steam to escape.

Bake at 400 F. for 35 minutes.



1 lb top round, cubed
1 tbsp cornstarch
1/2 tsp salt
1 bouillon cube
1 can (16 oz) stewed tomatoes
1/4 lb fresh mushrooms
2 stalks celery, chopped
1 med. onion, chopped
1 large potato, peeled and sliced
2 small carrots, sliced
1/2 tsp basil
1/2 tsp marjoram

Salt and pepper beef. Brown beef in pan sprayed with non-stick spray.  Add stewed tomatoes and bouillon cube. Stir in mushrooms and celery. Cover and simmer 1 hour. Add potatoes and onion, carrots and remaining seasonings.  Continue cooking for another hour or until meat is tender.

{{Note: Spike fixes this in the slow cooker. Cut an onion in half, cut two potatoes in half, lengthwise, put carrots in whole – all on the bottom of the slow cooker.

Put your browned beef on top of the veggies. Add the tomatoes, two cups  water, and all the other stuff (with the exception of cornstarch). Let it cook on low for several hours, while you do other things. 

Combine cornstarch with small amount of water; add to stew (either in crock pot or stewpot on the stove. Serves 5.}}



1/2 cup butter
6 tsp brown sugar
2 eggs, slightly beaten
6 bananas (3-oz each), mashed
2 cup flour
1/2 tsp baking soda
1/4 tsp salt
1 cup milk
1 tsp vanilla or lemon extract or both

Cream butter; add brown sugar gradually. Add eggs and beat thoroughly.  Add mashed bananas and flavoring.

Sift dry ingredients together and add alternately with milk. Bake at 350 F. in an 8 to 9 inch cake pan, for 20 to 30 minutes.

Serves 12.

{{Spike finds bananas too expensive. It is probably because of transport costs. Even so, they probably are cheaper to buy than the synthetic vites and minerals (found naturally in bananas) for which health-conscious people spend a fortune.}}



1 cup shredded zucchini 
2 tbsp chopped onion
1/2 tsp minced garlic 
2 tsp butter, divided
1 can tuna (6 1/2 oz), packed in water
1 egg
1 1/2 cup whole wheat bread cubes (about 3 slices)
1/4 tsp salt
1/4 tsp pepper

Saute zucchini, onion, and garlic, in 1 tsp butter for about 5 minutes. Mix with remaining ingredients until blended. Form into 6 patties and brown in butter

in large skillet over medium heat, about 3 minutes per side. Serve with lemon or horseradish dip.

Serves 3.

{{Spike would top each cooked patty with a tomato slice and a dot of mayo.}}



2 cups mashed potatoes
pinch salt and pepper
1 tbsp butter
2 beaten egg whites

Work all together and make into small balls. Dip in beaten egg yolks and roll in flour or cracker-crumbs. Fry in hot grease, turning to brown on both sides.

{{Potatoes are wonderful! There are hundreds of ways to fix them, but most of us get stuck in a rut and have only two or three methods of preparation that we use routinely. What a treat for the family when we learn more ways!}}



Boil cabbage for 15 minutes. Pour off the water and add fresh boiling water. When cooked tender, drain and set aside until cold. Chop cabbage fine, adding 2 beaten eggs

1 tbsp butter
3 tbsp milk or cream
salt and pepper to taste.
Pour into buttered casserole and bake until brown. 

{{Spike thinks it would be good with a sliced or grated apple mixed in with the cabbage before baking.}}


(Can you believe this??? What a surprise!)

In making mountain dew or white lightnin’, the first step is to convert the starch of the grain into sugar. Commercial distillers use malt. This is done by sprouting the corn. Shelled, whole corn is covered with warm water in a container with a hole in the bottom. Place a hot cloth over it. Add warm water from time to time as it drains. Keep in a warm place for about 3 days or until corn has 2-inch sprouts. Dry it and grind it into meal. Make mush (or mash) with boiling water. Add rye mash that has been made the same way, if you have it.

Yeast (1/2 lb per 50 gallons of mash) may be added to speed up the fermentation if you have it. Without it, 10 or more days will be required instead of about 4 days. In either case, it must be kept warm.

When the mash gets through working or bubbling up and settles down, it is then ready to run. At this stage, the mash has been converted into carbonic acid and alcohol. It is called “wash” or beer, and it is SOUR.

The cooker consists of two main parts, mainly the top and the bottom. After the mash is put inside, the top is pasted on with “red dog chop” or some other paste. This is so that if the fire is too hot and the pressure builds up, the top will blow off, preventing an explosion which might wreck the still. {{This consequence does not include a person or residence that could be destroyed along with it! Maybe that is one reason why stills are always shown [in movies] to be a distance from the house. The other reason might be for concealing from the U.S. Treasury Dept.}}

In the top of the cooker, a copper pipe (or arm) projects over to one side and tapers down from a 4 or 5 inch diameter to the same diameter as the “worm” (one or one and a quarter inch.)

To make the ”worm,” a 20-foot copper pipe is filled with sand, the ends are stopped up, and it is wrapped around a fence post. The sand prevents “kinking” of the pipe. The spiral or coil, called the “worm,” is then cleaned and attached firmly to the end of the arm in such a way that it is down inside a barrel. The barrel will be kept full of cold, running water. If the water runs in the top and out an opening at the bottom, it can circulate better.

A fire under the cooker causes the spirit to rise in vapor along with the steam. It goes into the arm and then the worm, where the cold water causes condensation. This is collected at the end, in a container.

The first run-off, or “singlings,” is weak and impure and must be redistilled to rid it of water and rank oils.

For the second run-off, or the “doublings,” the cooker is cleaned out and the singlings, along with some water, is heated and run through again.

The first quart will be far too strong (about 200 proof) and toward the last it will be weak (about 10 proof). The skill is in the mixing to make it 100 proof.

If a tablespoon of the liquid does not “flash” or burn when thrown on the fire, there is not enough alcohol left to bother running any more.

To test for the right proof, a small glass vial is used. When the small bubbles rise properly after the vial is tilted, and when they set half above and half below the top of the liquid, then it is the right proof. The liquor is then filtered through charcoal and is ready for consumption.

{{There are many ways of making moonshine. This is just one way. For other ways, check with your nearest revenuer.}}



Chocolate Chip
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
1 tsp vanilla
1 egg
1 1/2 cups flour
1/2 tsp baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips, butterscotch chips, or peanut butter chips

1/2 cup chopped nuts or almond brickle chips

Heat oven to 375 F. Mix sugars, oil, vanilla, and egg in large bowl with spoon until smooth. Stir in flour, baking soda, and salt. Divide dough into halves. Shape one half into two strips, about 15 x 3 inches, about 3 inches apart on lightly greased cookie sheet. Sprinkle each strip with chocolate chips and nuts; press lightly. Bake until golden brown, 6 to 7 minutes for soft cookies, 8 to 9 inches for crisp cookies; cool 2 minutes. Cut each strip crosswise into 1-inch slices. Remove from cookie sheet. Repeat with remaining half of dough. Store soft cookies tightly covered, crisp cookies loosely covered.

About 5 dozen cookies.

{{Spike does not understand why these are referred to as “quick.” I recently made a batch of cookies that turned out so poorly that the dog wouldn’t even eat them.

Being frugal by nature, I couldn’t bear to toss out the remaining dough. I rolled it into thick pipes, wrapped in waxed paper, and stored in the fridge. Now, instead of wasting cookie dough, I have wasted waxed paper  AND fridge space!}}



1 8-oz package corn bread stuffing mix
8 2-oz slices deli turkey breast or turkey breast luncheon meat
1 can (10 oz) cream of mushroom soup
1 cup evaporated milk
1 package (10 oz) frozen broccoli
1 cup shredded Cheddar cheese
1 cup crushed butter crackers

Prepare stuffing mix using package directions. Spoon stuffing onto turkey slices; roll up to enclose filling. Place in greased 8 x 8-inch baking dish. Pour mixture of soup and evaporated milk over rolls. Cook broccoli for half the time suggested in package directions; drain. Arrange over rolls. Sprinkle with cheese and cracker crumbs. Bake at 350 F. for 30 to 40 minutes or until cheese melts. 8 servings.

{{Spike thinks one could use cream of chicken soup instead of ‘room soup. Probably cauliflower would be good, either in combination with broccoli or alone.}}



2 tbsp butter
8 oz fresh asparagus spears
1/2 tsp basil
pepper to taste
8 oz fresh mushrooms, sliced
1 tomato, cut into wedges
1/2 tsp salt

Microwave butter in 1 1/2 quart glass casserole on high for 30 seconds. Cut asparagus into 2-inch lengths. Add to casserole with basil and pepper; toss lightly. Microwave, covered with plastic wrap, for 3 minutes. Add mushrooms; toss lightly. Microwave, covered, for 3 minutes. Stir in tomato. Microwave, covered, for 1 1/2 minutes. Add salt; mix lightly. Let stand, covered, for 3 minutes.

Serves 3



1 qt. prepared diary eggnog
6 oz Cointreau
6 oz brandy, rum, or bourbon
1/2 pt. heavy cream

Pre-chill the liquor and the eggnog mixture, and combine. Top with 1/2 pint cream whipped until stiff. Serve from punch bowl into punch cups and sprinkle with nutmeg. Serves 12 people, {{WHOSE CAR KEYS YOU MUST  SEIZE.}}

{{Spike has a pal who adds a little Cointreau to fresh fruit salad. It is a lovely complement to the fruit. Cointreau is the last name of the two brothers who devised the formula. I understand only five members of  that family currently know the ingredients of the liqueur.}} 



1 saddle of rabbit (about 1 lb)
1 cup dry red wine
1 onion, sliced
1 celery stalk, sliced
1 bay leaf
2 black peppercorns
2 tbsp vegetable oil
6 bacon slices, chopped
1 onion, finely chopped
1 carrot, finely chopped
2 tsp flour
2/3 cup chicken stock (bouillon, broth, etc)
salt, pepper, and nutmeg
pappardelle, a wide ribbon pasta

Put rabbit into a medium size bowl; cover with wine. Add sliced onion, celery, bay leaf, and peppercorns. Cover bowl. Let marinate, in the refrigerator, 1 to 2 days. In a medium size saucepan, heat oil. Add bacon, chopped onion, and carrot. Cook gently until onion is soft. Remove rabbit from marinade; pat dry. Add to pan; brown all over. Stir in flour. Strain marinade; gradually add to pan with stock. Cover pan; cook over low heat for 1 1/2 hours, or until rabbit is very tender. Remove rabbit from pan. Cut meat from bones. Chop into fine pieces; return to pan. serve over pasta.

Makes 4 servings. 


{{Spike thinks one could do this recipe with chicken instead of rabbit.}}


See ya next time!


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