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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 16<-·´¯`·.¸¸.·´¯)

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’s comments are in [[Italics]]. If readers wish to make requests or ask questions, it is okay to send us an e-mail.

Shalom, from 

Spike the Grate & Jamie the Webmistress

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BOMBAY CURRIED BANANA CHICKEN CHOWDER

1/4 cup butter
1 medium onion, chopped
1 stalk celery, chopped
2 tbsp flour
2 cups chicken broth
1 cup light cream
1 tsp curry powder
1/2 tsp salt
1 1/2 cups cooked chicken, diced
2 bananas, peeled and diced

Melt butter in large saucepan; stir in onion and celery. Cook until veggies are limp. Stir in flour; mix well. Stir in chicken broth, cream, curry powder, and salt; simmer several minutes. Add chicken and bananas; heat to boiling. Serve hot. 

[[ Spike would serve it with a crisp salad and maybe some crunchy bread. That should curry the favor of an esteemed personage!]]

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JADE NOODLES

1/2 lb fresh Chinese noodles or vermicelli
boiling water
2 tbsp sesame seed oil
1/4 cup pine nuts (for garnish)
2 tbsp veggie oil
2 cloves garlic, peeled and minced
1/4 to 1/2 tsp red pepper flakes
1 bag (10 oz) spinach, washed, with water clinging to leaves 
1/4 cup chicken broth
1 tsp salt
1 tsp sugar
dash white pepper
2 tsp fresh lemon juice
12 cherry tomatoes, halved

Cook noodles in boiling water until al dente, about 3 minutes. Drain noodles and toss with sesame oil; set aside in heated serving platter or bowl. Toast pine nuts in veggie oil in wok or large skillet; remove nuts and set aside.

Add garlic, red pepper flakes, and spinach to hot oil in same wok or skillet; cook and stir 30 seconds. Stir in chicken broth, salt, sugar, pepper, lemon juice, and wine; heat through, stirring and tossing ingredients all the while.

Stir in tomatoes. Spoon hot spinach over noodles; garnish with pine nuts.

[[Spike thinks that a slice of fresh ginger root should be heated to the point of fragrance, along with the garlic, in the wok at the beginning of the cooking. Discard the ginger root and garlic before adding the food. Further, if the diners prefer fried noodles to the boiled, After the noodles have been drained and tossed with sesame oil, they could be tossed into a hot skillet, which has been prepared with a bit of veggie oil, and the ginger root and garlic routine. Merely toss the noodles into the pan and leave them in a tangle to cook for awhile, turn it over with a spatula, and cook the other side of the tangle. It does not take long. Then, put them onto the serving platter. Of course, if you have a couple extra ribs of celery, you can slice them and put them in with the other veggies.]]

[[If there is a gemologist at your table, he/she may need to be reminded that “jade” is the name of a color as well as of a semi-precious stone.]]

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LIMED LAMB SHREDS WITH LEEKS

1 1/2 lbs boneless lamb, partially frozen
4 tbsp soy sauce
1/4 cup plus 1 tbsp water (in separate cups)
1 tbsp sherry
1 tsp ginger root, slivered
1/4 tsp crushed red pepper
2 tsp fresh lime juice
8 trimmed leeks, white part only, sliced diagonally.
2 tsp grated lime rind (green part only – no pith)[[I don’t think this relates to the helmet of the same name, worn by explorers in African jungles.]]

Carve partially frozen lamb against the grain into thin slices; cut each slice into 2 to 3 long strips. Arrange strips on rack in a pan; roast at 350 F. for 5 to 8 minutes or until meat is rare.

Combine soy sauce, 1 tbsp water, sherry, ginger, and red pepper; pour mixture over lamb and marinate 20 minutes [[in the fridge, of course]]. Bring remaining water and lime juice to a boil in wok or skillet. 

Drain lamb mixture, and discard liquid; add lamb to wok and cook, stirring, for 2 minutes, or until lamb loses pink color.

Add leeks; continue to cook, stirring, about 1 minutes. Stir in lime rind; toss and cook for 1 to 2 minutes longer to combine flavors.

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CANTONESE WALNUT LOBSTER SALAD
WITH SWEET & SOUR DRESSING

1 tbsp butter
1 tbsp soy sauce
1 cup walnuts, large pieces and halves
1 cup diagonally sliced celery
1 can (5 oz) water chestnuts, drained and sliced
1/2 cup sliced scallions
1 can (11 oz) Mandarin orange sections, drained
3 cups cooked lobster chunks (or prawns, crab, or tuna)
Sweet & Sour Dressing
watercress or salad greens

Melt butter; add soy sauce and walnuts, stirring gently over low heat until walnuts are lightly toasted, about 10 minutes. Remove from heat, and cool. Combine well-chilled celery, water chestnuts, scallions, Mandarin orange sections, and lobster. Add just enough Sweet & Sour Dressing to hold ingredients together; fold in walnuts. Pile on crisp watercress or salad greens; serve with additional dressing, if desired.

[[Spike thinks that imitation crab (which is either Pollock or hagfish) would work well in this salad. I would serve this salad as an entrée, accompanied by a side of steamed rice, and a whole wheat roll. A melon would make a nice dessert.]]

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SWEET AND SOUR DRESSING

3 eggs
1/4 cup sugar
2 tbsp flour
2 tsp seasoned salt
1/8 tsp curry powder
1/3 cup strained fresh lemon juice
1/3 cup cider vinegar
1 can (14 1/2 oz) evaporated milk
1 tbsp soft (or melted) butter

Beat eggs. Mix sugar, flour, salt, and curry powder; beat into eggs. Blend in lemon juice and vinegar. 

Cook in top of double boiler over boiling water until mixture thickens, about 10 minutes, stirring frequently to keep smooth. Beat in undiluted evaporated milk and butter. Cool and store in covered container in fridge.

This dressing is good on any other seafood recipe and also fruit salads.

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SPICY VEGETABLES AND NOODLES

2 tbsp veggie oil
1 garlic clove, crushed
1 cube (1/2 inch) ginger root, grated
1/2 lb spinach, coarsely chopped
8 oz white cabbage, shredded
1 1/4 cups chicken stock (or bouillon)
1 tbsp soy sauce
1 tsp chili sauce
4 oz fine egg noodles

In a wok or deep 10-inch skillet, heat oil. Add garlic and ginger. Cook, stirring constantly, 1 minute. Add spinach and cabbage. Cook, stirring constantly, until veggies are bright green and almost tender. Stir in stock, soy sauce, and chili sauce. Stir in noodles. Simmer a few minutes until noodles are tender. Serve as an accompaniment to a meat or chicken dish.

[[Spike observes that this recipe is not much different from Jade Noodles above. That’s okay. Nobody, with the possible exception of The Grate One, would serve both dishes at the same meal.]]

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HOLIDAY WASSAIL 

6 inches stick cinnamon, broken
12 whole cloves

8 cups water
1/2 of a 12-oz can frozen raspberry juice blend concentrate (3/4 cup)
1/2 of a 12-oz can frozen cranberry juice cocktail concentrate (3/4 cup)
1 can (6-oz) frozen apple juice concentrate (3/4 cup)
1/2 cup sugar
1/3 cup lemon juice

1/2 to 3/4 cup brandy or rum, or 6 tea bags (optional)

Orange slices (optional)

For spice bag, cut a double thickness of 100 percent cotton cheesecloth into a 6-inch square. Place cinnamon and cloves in center of cheesecloth square. Bring up corners of cheesecloth and tie with a clean string.

In a crockery cooker, combine water, cranberry juice cocktail concentrate, raspberry juice concentrate, apple juice concentrate, sugar, and lemon juice. Add the spice bag to juice mixture.

Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. Remove the spice bag and discard. If desired, about 5 minutes before serving, add brandy or rum, or the tea bags to the crockery cooker. Allow to stand for 5 minutes. Discard the tea bags, if using.

To serve, ladle beverage into cups. If desired, float an orange slice atop each serving. Makes 14 servings of 6 oz each.

[[Spike serves this punch to guests at any time of the year; not just for holidays. Sometimes a few slices of strawberry are nice for garnish; sometimes a fresh raspberry does it. If liquor is served in this (or any) beverage, make sure that there is a non-drinking designated driver, or extra beds to accommodate those who cannot be permitted to drive home.]]

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NEW ENGLAND FISH CHOWDER

2 packages (16 oz) frozen cod fillets, cut in quarters
2 cans (6 1/2 oz) chopped clams, with liquid
1 cup frozen chopped onion
1 bottle (8 oz) clam juice
1 can (12 oz) evaporated milk
1 envelope (1.8 oz) Newburgh sauce mix
1 envelope (0.9 oz) béarnaise sauce mix
3 cups water
2 cans (16 oz) sliced potatoes, drained
1 tsp garlic powder
1 tsp salt

Combine all ingredients in the crock-pot. Stir well. Cover and cook on low for 8 hours or high for 4 hours. Makes about 5 quarts.

[[Spike is so cheap she squeaks. I would never buy a can of potatoes. I would buy those tiny red ones and steam them until almost tender, cool, and peel them before adding to the crock-pot. A slice of bacon, cut into very thin bits, and added to the chowder gives it an extra burst of flavor. I would also put in a few peppercorns.]]

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SHALOM FROM SPIKE & JAMIE


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