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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 25<-·´¯`·.¸¸.·´¯)

April 8, 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 peek" of future additions. We hope you enjoy these recipes. Spike's comments are in []Brackets[].

Shalom, from

Spike the Grate & Jamie the Webmistress


[] Illness has prevented the production of newsletters. I am now fine as frog hair, and will continue with the newsletters. Thank you for your patience.[]

It is always good to start with dessert. These are almost like butterscotch brownies.

Makes 16 large or 32 small squares

2-1/4 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup (1 stick) plus 2 tablespoons unsalted butter, cut into chunks (see note)
1 (16-ounce) box light brown sugar (2-1/4 firmly packed cups)
3 eggs
12 ounces semisweet chocolate chips

Arrange rack at center position and preheat oven to 350 degrees. Generously butter 9 x 13-inch baking pan and dust with flour. Shake out any excess flour.

Sift together flour, baking powder and salt and set aside.

Melt butter in large, heavy saucepan over medium heat. Remove from heat and stir in brown sugar. Stir in eggs, 1 at a time. Stir in dry ingredients. Mix in chocolate chips. (It's OK if chips start to melt slightly.)

Bake 30 minutes or until tester inserted in center comes out clean (check after 20 minutes). Remove and cool to room temperature. Cut into 16 large squares or 32 small ones. Store bars in airtight container at room temperature up to 3 days.

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.


[]This is good on a salad of diced chicken, slivered almonds, and any kinds of veggies one would want to add. Toasted sesame seeds are nice, in this, also.[]


1/4 cup finely minced fresh ginger
1 tablespoon minced garlic
1/2 cup honey
1/4 teaspoon cayenne pepper
1 pasteurized egg (see note)
1-1/4 cups vegetable oil
2 tablespoons dark sesame oil
1/2 cup rice vinegar
1/4 cup frozen orange juice concentrate, thawed
2 tablespoons soy sauce
1 tablespoon fresh lemon juice

Combine the ginger, garlic, honey, cayenne pepper and pasteurized egg in the bowl of a food processor and blend until smooth.

Stir together the vegetable oil and sesame oil and with the food processor running, slowly drizzle the oil into the egg mixture. (Most food processors have a tiny hole in the plunger that will allow the oil to drizzle in very slowly.) Combine the rice vinegar, orange juice concentrate, soy sauce and lemon juice in a measuring cup or small bowl. When the oil is all incorporated and the mixture is thick, slowly add the vinegar mixture to the egg and oil mixture while the food processor is running. Chill until ready to use. Makes about 3 cups.

Note: Because this egg is not cooked, we recommend using a pasteurized egg in this recipe. Pasteurized eggs are available at Trader Joe's stores in Portland and Eugene. If pasteurized eggs are not available, 3 tablespoons of a pasteurized egg substitute such as Egg Beaters can be substituted.


Makes 4 servings

Fish steaks or fillets in this Provencal tomato sauce make a marvelous main course served hot with rice or cold with a green salad. You can also serve it in smaller amounts as an appetizer.

Although the leeks add a wonderful flavor, if you're in a hurry and don't have time to clean leeks, you can omit them. Instead, along with the carrot, sauté about 3/4 cup chopped onions, which you can buy ready-to-use in the produce department or the freezer case.

If you prefer a smooth tomato sauce to a chunky one, puree the sauce in a blender or food processor or with an immersion (hand-held) blender. Then stir in the olives. If you like, you can also stir the leeks into the pureed sauce instead of using them as a bed for the fish.

3 tablespoons olive oil or 2 tablespoons butter and 1 tablespoon oil (divided)

2 large leeks, white and light green parts only, halved lengthwise, rinsed well, thinly sliced

Salt and freshly ground pepper
1 small carrot, finely diced
1 medium rib celery, diced (optional)
3 large cloves garlic, coarsely chopped
1/2 cup water
1 bay leaf
1 large sprig fresh thyme or 1/2 teaspoon dried, crumbled
1 28-ounce can diced tomatoes, undrained
1 (1-1/2-pound) halibut fillet, cut into 4 to 6 pieces
3/4 to 1 cup pitted olives (black, green or equal parts of both)

Heat 1 tablespoon oil in large, deep, heavy skillet. Add leeks, salt and pepper to taste and cook, covered, over medium-low heat, stirring often, 5 minutes or until tender. Transfer about three-quarters of the leeks to a bowl. Cover and keep warm.

Add remaining 2 tablespoons oil to leeks left in skillet and heat briefly. Add carrot, celery and garlic and cook over low heat 2 minutes. Add water, bay leaf and thyme and simmer, covered, over medium-low heat 3 minutes. Add tomatoes and bring to a simmer.

Add fish pieces and sprinkle lightly with salt and pepper. Cook, covered, over low heat 4 to 5 minutes per side or until fish becomes opaque and flakes easily with a fork.

With slotted spatula, carefully remove fish. If you want a thicker sauce, cook it uncovered over medium-high heat, stirring often, 3 minutes longer or until thick. Discard bay leaf and thyme sprig. Stir in olives and simmer 1 minute. Remove from heat. Taste and adjust seasoning.

To serve hot, return fish to sauce, cover and reheat briefly. Spoon reserved leeks onto platter and top with fish, or serve leeks alongside fish. Spoon sauce over and around fish. Serve hot, cold or at room temperature.


Serves 6

1/2 cup plain non-fat yogurt
1 tablespoon Dijon-style mustard
1/2 teaspoon salt
Freshly ground pepper to taste
1 cup dried bread crumbs
1/4 cup freshly grated Parmesan cheese
1 tablespoon sesame seeds
1/4 teaspoon dried rosemary, crumbled
1/4 teaspoon dried basil, crumbled
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon paprika
1/4 cup chopped parsley
1 chicken (3 1/2-4 pounds), cut into pieces

Preheat oven to 350 degrees. In a pie plate, mix yogurt, mustard, salt and pepper. On a piece of wax paper, combine remaining ingredients except chicken.

Roll chicken pieces first in yogurt mixture, then in crumb mixture. Place chicken in a lightly oiled 9-by-13-inch baking dish and bake until coating is lightly browned and chicken juices run clear when pieces are pricked, about 1 hour.

[] My new physician, an Asian Indian, told me I should eat yogurt. I was glad to see that yogurt can be used in cooking, as well. I used boneless chicken breasts for the above recipe. []



1 large sweet onion, chopped
1 generous handful fresh cilantro leaves, chopped
2 Tablespoons vegetable oil
3 med. boneless, skinless chicken breasts (1 to 1-1/4 lbs.), cut into
1/2-inch cubes OR equivalent thick boneless pork chops
1 envelope taco seasoning
1 tall can pineapple tidbits in juice, well drained
1/2 large lime
Warmed large taco shells OR chalupa shells (flat taco shells) OR flour tortillas

In small bowl, combine onion and cilantro; cover and refrigerate until ready to serve. In large non-stick pan, sauté chicken/pork in oil over Med-High heat until lightly browned and cooked through, about 5 to 7 minutes. Stir in taco seasoning, pineapple, and juice of the lime. Continue to sauté 3 to 4 more minutes until flavors blend and mixture is piping hot. Spoon meat mixture into shells/tortillas, and top with onion mixture to taste.


[] For the person who uses this substance frequently, here is a money-saving recipe. It really does work! []


1 cup Water
2 cups Sugar
1/4 cup Margarine
4 cups Powdered Milk
1 tablespoon Vanilla

In a large saucepan, bring water to a boil and remove from heat. Add sugar and margarine, then stir until dissolved. Pour hot mixture into blender.

Add milk and vanilla, then blend until smooth.

Stores well in refrigerator for up to 2 months.

Description: "equal to about 4 cans sweetened condensed milk"


6 servings

2 large sweet potatoes, peeled
Canola oil cooking spray
Seasoned salt to taste
Ground cinnamon to taste

Preheat the oven to 350 degrees.

Cut the sweet potatoes into strips 1/4-inch thick and 1/4-inch wide; set aside.

Spray a large baking sheet with the cooking spray. Spread the potato strips on the baking sheet in one layer. Lightly spray the potato strips with the cooking spray. Sprinkle with seasoned salt and cinnamon. Bake 30 minutes or until thoroughly cooked.


[] This is all for today. I hope you enjoy these recipes. []


Shalom, from Spike and Jamie


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