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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 21a<-·´¯`·.¸¸.·´¯)
November 15, 2001
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 Brackets.
Spike the Grate & Jamie the Webmistress
 Good morning! Cooler weather is setting in, in the Northern Hemisphere, and it causes us to feel like warm bread and hot soup. “Comfort food” is especially comforting when it is cold outdoors. Here in the Central Valley of California, it is quite cool mornings and evenings, with comfortable temperatures in the afternoons. When I make bread and start soup in the very cool mornings, it is quite wonderful….. until mid-afternoon when it is 78 degrees F. or so, at which time the appeal for comfort foods changes to salads. Too late to change the menu – just wait until a little later to serve the soup and bread. For me (and several thousands of others), it is NBA basketball season, which calls for food that can be eaten while the eyes are elsewhere! That is another nice thing about soup; one does not need to carve it! 
ADDITIONS TO YEAST BREADS
Fannie Farmer Baking Book
Grains, seeds, and cereals do wonders for breads, changing tastes and textures and adding new character to old favorites. Most supermarkets today have a good variety of cereals and grains, and you can always find a wide selection in health food stores. See below for what proportions to use and whether to cook the grain or cereal.
NINE-GRAIN CEREAL: A mixture of cracked rye, barley, rice, oats, corn, millet, flax, soy, and triticale (a hardy hybrid of wheat and rye having a high yield). Use 1/2 cup to every 4 to 5 cups of flour called for. If you prefer softer, less coarse grains, pour an equal amount of boiling water over the cereal, let sit for 10 minutes, stir with a fork, and cool before adding to the recipe.
CORNMEAL: Either white or yellow may be added to bread doughs, creating a slightly gritty texture. Yellow cornmeal adds a pleasant, pale color to an otherwise white dough. Use 1/2 cup uncooked cornmeal for every 5 to 6 cups flour. Stone-ground cornmeal retains the germ, which not only lends flavor but is essential if you are making salt-rising bread.
HOMINY is corn (either white or yellow – the yellow is called “golden hominy”) with the hull and germ removed.
BREAD CRUMBS: Crumbs from yesterday’s breads, toasted to give additional flavor, were frequently used in Europe to make dark loaves like pumpernickel.
NATURAL-GRAIN BEVERAGE (SOLD AS POSTUM OR PERO): a commercial powder made from bran, wheat, and molasses that will add a deep, rich flavor to breads as well as darken the color. For every 4 to 6 cups of flour, dissolve 4 tbsp of Postum in the warm liquid you use for dissolving the yeast.
CRACKED WHEAT is prepared by cracking or cutting the wheat kernels into fragments. It comes in fine, medium, or coarse grains; the fine and medium are best for bread. For use in bread dough, first pour 1/2 cup boiling water of 1/2 cup cracked wheat and let steep for 10 minutes; then incorporate with 5 to 6 cups flour.
BULGUR WHEAT is prepared in the same manner as cracked wheat, but then it is parboiled and dried. Use as you would cracked wheat.
RYE AND WHEAT FLAKES: Rye and wheat flakes look like rolled oats. They are made from the whole rye or wheat kernel, steamed, and rolled so they are quick-cooking. Use 1 cup rye flakes to every 4 cups flour, to increase both flavor and fiber.
BRAN FLAKES: Bran, the outer coating of the wheat berry, is well known as a good source of dietary fiber. Use 1 cup bran flakes to every 4 cups flour.
OATMEAL OR ROLLED OATS are produced from oats in the same way as rye or wheat flakes. It does not matter whether you use “quick” or “old-fashioned” (regular) oatmeal in bread recipes calling for it, but don’t use “steel-cut” or instant. The proportion of oatmeal to flour should be about 1 to 4. A flour can also be made from oatmeal by grinding the oat kernels; you can do it yourself in a blender by pulverizing oat flakes.
SEEDS: Poppy, caraway, sesame, celery, and sunflower seeds are all fine embellishments for breads. Sesame and sunflower seeds have more flavor if they are lightly toasted before using. (To toast seeds, wheat germ, or shredded wheat, spread them out on a baking sheet and toast in a 350 F. oven for about 10 minutes, shaking the pan once or twice during toasting.) A sunflower flour can be made by grinding the seeds.
WHEAT GERM: The germ is the end of the wheat berry from which the berry sprouts when planted. It is high in protein and nutrients. Wheat germ is usually available toasted, but if it isn’t treat like sunflower seeds.
SHREDDED WHEAT BISCUITS: Pure wheat breakfast cereal, an old American standby, adds texture and nutrition to a loaf. Crumble and toast before using, and knead into the dough. Use 1 cup crumbled, toasted cereal for every 4 to 6 cups flour.
OTHER ADDITIONS: There are many other items that can pep up a loaf of bread. Some you may want to try are raisins and other dried fruits, nuts, dates, grits (soaked, unless finely ground), fresh and dried herbs, tart marmalades and jams, and grated orange, lemon, and grapefruit rinds.
1 pound lentils
1/4 cup olive oil
1 large onion, chopped
1/2 tsp ground cumin
1 pound spinach, chopped (or use Swiss chard or beet greens)
1/4 tsp white pepper
1/4 cup lemon juice
Cook lentils according to basic directions, in 7 cups water, until soft.
Heat olive oil in a soup kettle and fry onion until lightly browned. Add cumin, the cooked lentils and their broth, the spinach, and an additional cup of water. Bring to a boil, reduce heat, and simmer 10 minutes to allow spinach to cook and flavors to blend.
Add salt, pepper, and lemon juice. Cook an additional 5 minutes.
Serve warmed pita bread and a delicate flavored cheese with this soup.
2 cups all-purpose flour
1 cup pastry flour
1 cup warm water (110 degrees F/45 degrees C)
1 teaspoon active dry yeast
1 tablespoon applesauce
1/2 teaspoon salt
1 1/2 teaspoons white sugar
1 tablespoon olive oil
Dissolve the yeast and sugar in the warm water.
Combine the all-purpose flour, pastry flour and salt in a bowl. Stir in the yeast mixture and applesauce and knead. Dough shouldn't be sticky, but it shouldn't be dry either. If too sticky add 1 tablespoon of all-purpose flour till you get the right consistency. If too dry, add 1 tablespoons of water at a time till you get the right consistency.
Roll out into a rope and cut into 8 pieces. Shape each piece into a ball and roll out till it's anywhere from a 6 to 8 inch circle
There are two ways to cook pita bread. The flavor is a bit different with both.
To Bake Pita:
Preheat oven to 500 degrees F (260 degrees C) and put a pita on a wire cake rack. Toss in the rack and cook for 3 minutes or until the bread stops puffing up. When you take it out, smash down the pita (Careful, its hot!) and quickly put it in a plastic freezer bag.
To Fry Pita:
Heat olive oil in a skillet over high heat. When almost smoking, place a pita in the pan and cook for a few minutes on each side, till brown spots begin to appear. It should look something like a tortilla when you're done. Put in a plastic bag once it has cooled a bit.
 Thanksgiving is on the way. I think that this year, it is more important than usual that we show the appreciation we feel for our homeland, wherever it is. We Americans, having experienced a recent and devastating terrorist attack, feel that we are as one, and as such, have sustained a terrible loss. We also feel most grateful for our “heroes” who have given, and continue to give, their best, so as to protect our great nation from disintegration. The basketball season opening games have all had a ceremony presenting our flag, remembering our fallen, hailing our heroes, and showing the strength of resuming our lives. God bless us all. 
DEEP FRIED TURKEY
 We recently had a Gathering of friends, and the entrée was deep fried turkey.
I didn’t participate in the preparation, but I certainly participated in the enjoyment of the finished product. Instead of stealing a recipe from somebody I don’t even know, I will refer the readers to a website where the entire process is explained and even photographed. Please note, it is an outside project. It is dangerous, and one not strong of arm should not attempt this. Click on
the link. 
by Spike the Grate
Day before cooking turkey, prepare dressing:
Boil giblets and neck (not the liver) with one cut-up carrot, one sliced onion, and some cut-up celery tops. Simmer for two hours. Strain and set aside. Toss out the used veggies, the giblets, and the neck.
Brown 1 1/2 lb ground round. When that has cooked awhile, add
2 cups finely-chopped onion,
2 cups finely-chopped celery.
Cook a bit and allow to cool.
When giblets and veggies have been strained, add to the meat mixture:
2 cups giblet liquid (save the rest for gravy)
2 well-beaten eggs
2 Tbsp salt (yes, tablespoons!)
1/4 tsp pepper
2 1/2 tsp poultry seasoning
Put 1 pkg unseasoned bread cubes into a 6-qt pot or bowl.
Gradually add meat mixture, stirring after each addition.
Three ways to do the dressing:
1.) If you plan to roast your turkey in the oven, put as much dressing as you can into the cavity, close it, and roast your turkey as usual. Put the remaining dressing into a sprayed, covered casserole and bake 1 hour. NEVER put the dressing into the turkey the night before, and NEVER cook your turkey all night long at low temperatures. Salmonella poisoning is very unpleasant.
2.) If you plan to deep fry your turkey, refrigerate the dressing overnight in a plastic bag. About an hour before you want to serve your turkey, spray a covered casserole, put in the dressing, and pop it into the oven, set at 350 F. It should be nicely done in an hour.
3.) If you wish to cook the turkey the way I have cooked it ever since I’ve been roasting turkeys, here it is:
Place turkey on 2 sheets of 18" heavy duty foil forming an X, and brush with melted butter or shortening. Pad drumsticks and wing tips with small folded pieces of foil so they won't puncture the outer wrap. Put dressing into
the turkey’s cavities. Put the remaining dressing into a baking dish sprayed with baking spray. Bring lengthwise foil up over turkey, overlapping three to four inches at breast. Press down smoothly over legs and neck. Bring second foil up over the width of the turkey, with another fold-over at the breast. Make sure that the bottom layer of foil is folded up so as to form a cachement for the turkey's liquids.
In addition to the times listed below, add 30 minutes for heavy, stuffed turkeys over 10 lbs. During the last 15 minutes of cooking, turn back the foil so as to brown the turkey.
Preheat oven to 450 degrees F. (Yes, that is correct.)
6 - 9 lbs----------------------16 minutes per pound
10 - 14 lbs--------------------13 1/2 minutes per pound
15 - 18 lbs--------------------10 minutes per pound
19 - 24 lbs---------------------8 1/2 minutes per pound
I have been doing turkeys like this for almost ever, and have never had a failure – neither raw, burned, nor dry. If you are preparing a frozen turkey, be sure that it is thoroughly thawed before cooking. This applies regardless of what cooking method you use.
About an hour before you plan to take the turkey out of the oven, put a lid on your baking dish with the dressing in it and stick it in the oven. At the end of the cooking, just mix the dressing from the baking dish into a large serving bowl with the dressing removed from the turkey.
When the turkey is done, pour the liquid off into a large saucepan. Add the retained stock (from simmering the giblets and veggies), toss in some ice cubes to get rid of some of the fat, and bring to the boil. Put about a cup of cold water and 1/2 cup flour into a jar and shake it. Pouring through a strainer, add to the boiling liquids in the sauce pan, and start stirring. Cook and stir until thickened. You may want to add a little Kitchen Bouquet.
PUMPKIN CHIFFON PIE
2 tbsp fresh orange juice
2 tbsp cold water
1 envelope (1 tbsp) unflavored gelatin
1 cup packed brown sugar
2 cups pumpkin puree, canned or fresh
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
3 egg yolks
1/4 tsp salt
2 tsp finely grated orange zest
3 egg whites
2 tbsp granulated sugar
1 cup heavy cream
9-inch baked pie shell or cookie crumb crust
At least four hours before serving this dessert, combine the orange juice and water in a small dish. Sprinkle the surface with the gelatin and set aside for 5 minutes to soften.
Combine the brown sugar, pumpkin puree, spices, egg yolks, and salt in a saucepan. Cook over medium heat uint9il thickened, stirring constantly. Remove from heat and add the softened gelatin, stirring until it is dissolved.
Stir in the orange zest and pour the mixture into a large bowl. Refrigerate until mixture becomes cool and syrupy, about 30 minutes.
Beat the egg whites until soft peaks form, then add the sugar and beat until slightly stiffer peaks form. Whip the cream just until soft peaks form. Fold the egg whites into the pumpkin mixture, then fold in half of the whipped cream. Pour the filling into the pie crust. Spoon dabs of the remaining whipped cream on top. Run the blade of a kitchen knife around the filling to swirl the two mixtures together. Refrigerate for about 3 hours, or until set.
 Doesn’t that look lovely!!! 
OVEN FRIED SWEET POTATOES
12 to 15 sweet potatoes (about 5 pounds)
1/2 cup plus 3 or 4 tbsp olive oil
2 tbsp chopped fresh marjoram or thyme
1 1/2 tsp salt
1 1/2 tsp freshly ground black pepper
Preheat the oven to 475 degrees. Peel the sweet potatoes and cut them in half across the middle, then cut the halves lengthwise into 1/4 inch thick slices. Put the slices into a bowl and add 1/2 cup oil, the marjoram or thyme, salt, and pepper. Toss several times to coat the slices with oil and seasonings.
Spread the slices evenly in a single layer on baking sheets. Bake for 8 to 10 minutes, then turn the slices and bake until slightly crisped and tender, 5 to 7 minutes longer. Scoop the hot slices back into the bowl. Add the remaining 3 or 4 tbsp olive oil and turn the slices until they glisten.
 There are some of us who think that the usual sweet potatoes (or yams) with marshmallows is a horrid concoction, designed specifically to make the children run amok on a day that is difficult enough without the added extra distractions. Another nice way to fix them (sweet potatoes; not children) is to peel, boil, and mash, then stir in some chopped apple, halved mandarin orange segments, and crushed (drained) pineapple. Serve with butter. 
 This is a lovely salad my grandmother (1862-1942) used to make. I guess she left it to Irma Rombauer! 
TWENTY-FOUR HOUR FRUIT SALAD WITH CREAM
Joy of Cooking
Make this the day before you intend to serve it.
Cook in a double boiler until thickened:
2 egg yolks
1/4 c sugar
1/4 c cream
6 T lemon juice (two lemons)
1/8 t salt
Stir these ingredients constantly. Chill, and add:
6 diced slices canned pineapple (fresh doesn't work well)
2 c Queen Anne cherries
1 c blanched, shredded almonds
1/2 lb marshmallows, cut in pieces (or some little ones)
1 can Mandarin oranges
1 c coconut, flaked, if desired
Any fresh fruit desired - kiwi, peach, berries, diced apple, banana, apricot, pear, grapes, etc.
1 c heavy cream, whipped
 Have a wonderful Thanksgiving. 
from Spike the Grate and Jamie the Webmistress
SHALOM FROM SPIKE & JAMIE
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