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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 23<-·´¯`·.¸¸.·´¯)
January 1, 2002
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
 Jamie and I wish you and yours a good, healthful, prosperous, and
happy new year.
To start the new year out right, here is a bit of information that you will all be glad to have: 
Want to buy edible bugs? Find them at:
Bugs in bulk: http://www.thenaturesway.com
Canned insects: http://www.dcothai.com/food/insects.htm
Edible scorpions: http://www.skorppio-vodka.com
 I had not known why they were called "Buffalo wings" until
Keillor, on the Prairie Home Companion, NPR, gave a show in Buffalo, and
explained that the city is famous because of the chicken wings. 
BUFFALO CHICKEN WINGS
Makes 4 to 6 servings
Chicken wings are one of the foods for which Buffalo, N.Y., is famous.
They are served in bars and corner taverns, as well as in "fancy"
restaurants and pizza joints. . . . Incidentally, chicken wings in
Buffalo are always served with celery sticks and Blue Cheese Dressing.
No one knows why, but it is part of the ritual. Use the dressing recipe
given, or a commercial brand. Chicken wings:
About 20 to 25 chicken wings
Vegetable oil for deep-frying
1/4 cup butter or margarine (1/2 stick)
1/2 to 1 bottle Louisiana hot sauce, or to taste
Blue cheese dressing:
2 tablespoons chopped onion
1 clove garlic, minced
1/4 cup chopped fresh parsley
1 cup mayonnaise or salad dressing
1/2 cup sour cream
1 tablespoon lemon juice
1 tablespoon white vinegar
1/4 cup crumbled blue cheese
Salt and black pepper
To make wings: Cut wings in half; remove and discard wing tips. Deep-fry wings, about half at a time, in hot oil (370 degrees) until they are crisp and golden brown, about 10 minutes. (Do not use any batter or crumbs.) Drain well.
Meanwhile, melt butter in a saucepan. Add about half of the bottle of hot sauce; stir until well-blended. (Using half bottle will give medium-hot chicken wings; if you like your wings hotter, add the whole bottle, or to taste. If you want them milder, add more butter.)
Place chicken wings in a large container. Pour butter sauce over wings; mix well. Serve warm, with celery sticks and blue cheese dressing. Dip the wings and celery sticks in dressing as you eat. Provide plenty of napkins.
To make dressing: In a 1-quart bowl, mix together onion, garlic, parsley, mayonnaise, sour cream, lemon juice, vinegar and blue cheese. Add salt, pepper and cayenne to taste. Keep refrigerated until time to serve; refrigerate any left over.
From Janice Okun, Buffalo (N.Y.) News in "Food Editors' Hometown Favorite Cookbook"
 I, who knows all, have never eaten cheese soup, and do not understand its
purpose. In deference to those who REALLY know, I submit this recipe,
which some people have told me is "glorious."
CHEDDAR CHEESE SOUP
Makes 2 servings
1/2 cup peeled, diced carrot (1 medium)
1 cup peeled, diced Yukon Gold potato (1 medium)
1 tablespoon butter
1 medium shallot, diced
1 red or green jalapeno chili, cored, seeded and minced WEAR GLOVES
1 tablespoon all-purpose flour
1/4 cup whipping cream
3/4 cup milk
1 cup shredded aged sharp cheddar cheese
Salt and white pepper
Combine carrot and potatoes in small pan with water to cover. Bring to boil. Cook at low boil 15 minutes or until vegetables are tender. Drain and set aside.
Melt butter in same pan. Add shallot and jalapeno and sauté over medium heat 2 minutes. Stir in flour to form a paste. Add cream and cook, stirring constantly, until smooth and thick. Add milk and heat.
Add cheese, 1/4 cup at a time, stirring constantly, until cheese melts and mixture is thick. Return vegetables to pan and simmer 5 minutes. Season to taste with salt and pepper.
Note: Wear gloves when handling fresh, canned, dried or pickled chilies; the oils can cause a burning sensation on your skin.
MIXED MUSHROOM ALMOND PATE
Makes 1-1/2 cups
1 tablespoon olive oil
1 cup cremini mushrooms, sliced (5 ounces)
1/2 cup oyster mushrooms, stemmed and sliced (3 ounces)
1/2 cup shiitake mushrooms, stemmed and sliced (3 ounces)
1/2 cup chopped onion
2 cloves garlic, minced
2 teaspoons minced fresh tarragon
1 cup slivered almonds (4 1/2 ounces)
1 tablespoon lemon juice
1 tablespoon soy sauce
Ground white pepper, to taste
Additional almond slivers or slices of red bell pepper to garnish
Heat the oil in a large skillet over a medium-high flame. Add all the mushrooms, onion and garlic and cook, stirring occasionally, until the mushrooms are tender, about 5 minutes. Remove from the heat, stir in tarragon and let cool.
Transfer the mushroom mixture to a food processor or blender. Add almonds, lemon juice, soy sauce and pepper, and process until smooth. Transfer the pate to a bowl and let stand for 1 hour before serving. Garnish with almonds or peppers. From "Vegetarian Appetizers" by Paulette Mitchell
 Here is another dish made of mushrooms. 
Makes about 1 dozen tarts
2 ready-made 91/2- or 10-inch pastry crusts
3 tablespoons olive oil
1 tablespoon minced garlic
1/4 cup finely minced shallots
2 cups finely chopped mushrooms
1/4 cup toasted, coarsely ground pecans (see note)
2 tablespoons minced fresh chives
2 tablespoons minced fresh basil
11/2 teaspoons minced fresh mint
1/2 cup plus 1 tablespoon minced fresh parsley (divided)
3 tablespoons sour cream
Salt and pepper, to taste
1/2 teaspoon grated lemon peel (yellow part only)
1 tablespoon grated parmesan cheese
Preheat oven to 375 degrees. Place pastry on lightly floured surface. With floured 3-inch cutter, cut out rounds. Press rounds into tartlet tins; prick with fork. Bake until shells are firm and golden brown (15 to 20 minutes). Let cool in tins; set aside.
In large skillet over moderate heat, heat olive oil. Add garlic and shallots; sauté
for 1 minute. Add mushrooms and pecans; cook until mushrooms are slightly soft (about 2 minutes). Stir in chives, basil, mint and 1/2 cup parsley. Remove from heat; fold in sour cream. Add salt and pepper.
Spoon warm filling into baked shells. Combine remaining 1 tablespoon parsley, lemon peel and parmesan; sprinkle over tartlets. Serve immediately.
Note: To toast nuts, spread on baking sheet and bake in 375-degree oven for 5 to 8 minutes or until brown.
PUFFED OVEN BAKED PANCAKES
Makes 1 pancake
Be sure to have all the brunch dishes on the table and everyone seated before bringing the pancake directly from the oven. This recipe is for 1 serving, which is great when serving a small crowd and individual pancakes can be offered. For larger groups, multiply all ingredients as you increase the pan size. Giant versions can also be baked in a shallow paella pan that holds eight times the batter recipe. Top with: a sprinkle of powdered sugar and a squeeze of lemon juice; sliced fresh seasonal fruit or fruit sautéed in butter; warmed applesauce; almonds, pecans or walnuts.
2 tablespoons unsalted butter
1/4 cup low-fat milk
1/4 cup unbleached flour
1/4 teaspoon almond extract (optional)
1/4 teaspoon grated lemon peel (yellow part only; optional)
Fruit, nut or sauce topping of your choice
Preheat oven to 475 degrees.
Place butter in 4-inch ovenproof skillet, ramekin or other baking dish. Heat in oven until melted.
Meanwhile, beat egg in food processor, blender or bowl with wire whisk until light and bright yellow. Gradually beat in milk, then the flour until smooth. Stir in almond extract and lemon peel. Pour batter into skillet with hot butter and return to oven.
Bake until pancake is puffed and golden, about 12 minutes. Serve at once, accompanied by selected toppings.
When you make larger pancakes, cut them into wedges at the table or spread with selected topping, roll up jellyroll fashion and cut crosswise into slices at the table. Adapted from "James McNair's Breakfast"
PAN FRIED LAMB CHOPS
Makes 4 servings
8 lamb rib or loin chops
2 cloves garlic, crushed
Salt and freshly ground pepper to taste
2 teaspoons vegetable oil
2 lemon wedges
A half-hour before cooking, trim all but a small ribbon of fat from the chops, blot with a paper towel, rub both sides with the garlic and sprinkle with the salt and pepper.
Heat the oil in a heavy nonstick skillet. Brown chops on both sides, about 1 minute on each. Lower the heat to medium and cook 4 minutes longer for medium-rare (deduct 2 minutes for rare, add 2 minutes for well).
Squeeze lemon over each just before serving.
This method works well for chops up to 1 inch thick. If thicker, stir in a little wine, water or broth after searing and cook to desired degree of doneness.
Adapted from "Serves One: Super Meals for Solo Cooks" by Toni Lydecker
 I love recipes with strange sounding names! This one is quite good. Not being a fan of strong seasonings, I cut back considerably on the use of the spice paste, and the dish was lovely. 
(Lamb Curry With Almonds, Yogurt and Spices)
Makes 4 servings
Roghan Josh (literally, "red stew") is a traditional dish from the Kashmir region of northwestern India. It is rich and usually prepared for special occasions, such as weddings or other celebratory feasts. Its distinctive color and aromatic flavor is given by the spice paste called "masala" in Indian cuisine.
1/4 cup blanched almonds
1 tablespoon peeled and chopped fresh ginger
2 teaspoons chopped garlic
1 tablespoon cayenne pepper or pure red chili powder (see note)
1 tablespoon paprika
2 teaspoons ground cumin
11/2 teaspoons ground coriander
1 teaspoon ground fennel seeds
1/2 teaspoon ground cinnamon
1/4 teaspoon black peppercorns, crushed
6 cardamom pods, crushed (see note)
3 whole cloves
2 bay leaves, crumbled
2 tablespoons olive oil
2 tablespoons butter (1/4 stick)
1 onion, diced
1-1/2 pounds boneless leg of lamb or shoulder meat, cubed
1-1/2 cups canned crushed tomatoes
Salt to taste
1/2 cup water
2 cups plain yogurt
2 tablespoons minced fresh cilantro, for garnish
To make spice paste: Place the almonds, ginger, garlic, cayenne, paprika, cumin, coriander, fennel, cinnamon, peppercorns, cardamom, cloves and bay leaves in a blender; add enough water to form a paste. Puree until smooth and set aside.
To make lamb: Heat the oil and butter in a saucepan and add the onion. Saute over medium-high heat for 5 minutes, or until soft. Add the spice paste and mix well. Add the lamb and sauté, while stirring, for 3 or 4 minutes, until browned. Add the tomatoes, salt and 1/2 cup of water, and reduce the heat to medium. Cook for 15 minutes, uncovered, stirring occasionally. Cover, reduce the heat to low and simmer for about 45 minutes, or until the lamb is completely tender. Add a little more water if necessary. Just before serving, remove the pan from the heat and stir in the yogurt. Garnish with cilantro.
Editor's note: This recipe was tested with 1 tablespoon mixed cayenne and red chili powder. If you prefer a milder curry, start with a much smaller amount -- such as 1/4 teaspoon -- and adjust to taste.
Note: Cardamom pods are available at ethnic food markets such as Uwajimaya.
Adapted from "Omaha Steaks: Meat" by John Harrisson with Frederick J. Simon
 We always get a lot of mileage from the purchase of a turkey. We do not
wait for a holiday; when we feel like turkey, we get one and use it for lots of
good stuff. Here is one of the good things we like to have:
TURKEY SALAD WITH APPLE
GLAZED WALNUTS AND CREAMY CURRY DRESSING
Makes 4 servings
In this recipe, the curry powder is sautéed in oil to prevent the dressing from having a raw, powdery taste. To streamline the preparation, start by preparing the glazed walnuts and the curry oil, and let them cool slightly while you chop the fresh ingredients. You also can purchase spiced, candied walnuts instead of making your own.
1 cup walnut pieces
1-1/2 tablespoons maple syrup
Pinch of curry powder
Pinch of cayenne pepper
Pinch of salt
1-1/2 tablespoons vegetable oil
1-1/2 teaspoons curry powder
1/3 cup plain low-fat yogurt
1-1/2 tablespoons fresh lemon juice
3/4 teaspoon granulated sugar
1/4 teaspoon salt
Freshly ground black pepper, to taste
10 ounces cooked turkey meat, sliced into 2-inch strips (2 cups)
1 large tart-sweet apple, cored and thinly sliced
1 head endive, leaves halved or quartered
8 ounces mixed salad greens
Salt and pepper, to taste
To make nuts: Preheat the oven to 375 degrees.
Toss the walnuts with the maple syrup and the curry powder, cayenne and salt. Spread out on a baking sheet lined with wax paper or lightly greased aluminum foil. Bake for 8 to 10 minutes, until the nuts are crisp and golden, checking occasionally. Let cool slightly.
To make dressing: Heat the oil in a small skillet. Add the curry powder and cook over low heat for 5 minutes. Pour the curry oil into a salad bowl. Whisk in the yogurt, lemon juice, sugar, salt and pepper.
To assemble salad: Add the glazed walnuts, turkey, apple, endive and greens to the bowl. Season with salt and pepper. Toss to combine.
from Spike the Grate and Jamie the Webmistress
SHALOM FROM SPIKE & JAMIE
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