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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 30<-·´¯`·.¸¸.·´¯)

June 27, 2002
from: Spike's and Jamie's Recipe Collection
http://www.spike-jamie.com/

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

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[] When I get up in the mornings, I feel like something the cat dragged in under the back door. I know what that is like, because I used to have three Siamese cats. Anyway, I really almost never feel like going to the kitchen and producing a gourmet meal. Or any kind of meal at all. However, I have grate discipline, am very stubborn, and in love, so I prepare breakfast every day. Of some sort. []

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BACON AND EGGS
serves 2

5 rashers (strips) of bacon; center cut is best
3 eggs
3 slices of bread
butter 
salt and seasoned pepper

Start the bacon slowly, in a large fry pan. Break the eggs into a bowl and stir them with a fork. Put a lump of butter into a small sauté pan and heat it on a low setting. Put the three slices of bread into the toaster. 

Turn the bacon frequently, and try not to let it burn. Bacon seems to burn quickly if you don’t keep after it, and agitate it in the pan. When the butter melts in the sauté pan, pour in the eggs and push down the toaster knobs. Stir the eggs a bit, to scramble them. I understand that is the safest way, rather than frying them “over easy” because uncooked yolks can be dangerous. 

Remove the cooked bacon, to a folded paper towel, so as much of the drippings as possible can avoid your plates. Give the eggs a stir, check the toast, and get out two plates and the appropriate silverware. Butter the toast, and serve all together. If you have juice, coffee, tea, or milk, a drink is nice. 

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[] If the man wants sausage instead of bacon, for a little change of pace, you can do everything the same as when you fix bacon and eggs. Be sure to cook all sides of the link sausage, and be sure that the bulk sausage patties are done on the inside. []

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POTATO AND EGGS
serves 2

1 cup cubed left-over fried potatoes (or fry them fresh if you feel like it)
3 eggs
butter
3 slices bread 
salt and seasoned pepper

Put a lump of butter into your sauté pan, and heat it on a low setting. When it is melted, add your left-over potatoes and stir well. 

If you want to prepare fresh potatoes, go for it – but plan on it taking awhile.

Break the eggs into a bowl and stir with a fork. When the potatoes are heated through (or done, if fresh), pour in the eggs (yes, into the same pan) and give them a good stir. Push down the toaster knobs, and continue cooking and stirring your potato and egg mixture. The eggs should be done at about the same time as your toast. Get out plates, silverware, and pour your drinks.

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[] Here is a really nice breakfast drink: For each drink, place one small scoop of sherbet into a short, fat tumbler. Add cold juice and float a mint leaf or maybe a raspberry on top for garnish. Any fruit flavor of sherbet and any fruit flavor of juice. The nectars are nice in this type of drink, also. Pineapple sherbet and apricot nectar is a wonderful combination. Serve with a small spoon. []

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BREAKFAST SANDWICHES

1 lb bulk sausage – any flavor
double batch of biscuits made with baking mix such as Bisquick
3 cups grated cheddar cheese
2 cups applesauce (purchased or home made)

Brown bulk sausage, broken up, or in several very thin patties. When the patties or the broken sausage are fully cooked, put it onto paper towels so as to drain off the drippings. Preheat oven to 400 degrees F.

Prepare biscuit dough and divide in fourths. Roll the first quarter thinly, and in a rectangle about 8 inches square. Place carefully into an 8-inch baking pan. Do the same with the next quarter of dough. Put the sausage onto the biscuit dough in the pans, arranging it so that the dough surface gets as much coverage as possible. If in patties, divide and arrange so that both pans will have an equal number of patties. 

Cover both pans of biscuit and sausage with the grated cheese. Roll our the other quarters and cover the cheese layer with the biscuit dough. Bake at 400 degrees for 12 to 15 minutes, checking for doneness. 

If you prefer, slices of cooked ham or bacon also make nice breakfast sandwiches. Serve with applesauce and juice.

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[] Sometimes we have oatmeal, hot 10-grain cereal (purchased from the baking sections of the supermarket in the same shelf-set as the different flours, or just plain cream of wheat. We always have a little serving of fruit when we have cereal. []

[] There are rare times when we have French toast, which is easy, or pancakes, which are easy as well. I once purchased a waffle iron. Made waffles, with great excitement – had fresh strawberries and whipped cream (the kind one whips at home – not the spray can). I put the batter in, just like it said in the directions, and it promptly began smoking. I raised the lid and the batter was stuck both on the bottom and on the top. I put it out in the back yard and when it was cool enough, just tossed it into the garbage. I will never again attempt waffles. They are very expensive! []

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FRENCH TOAST
serves 2

5 slices of bread – any kind will do
3 eggs
1/4 cup milk
pinch cinnamon (optional)
shortening
butter

Beat the eggs and add the milk and the cinnamon, beating again thoroughly. Heat a large skillet and melt a lump of shortening to lubricate the pan. Dip the bread, one at a time, into the egg, and then place in the hot skillet. It is okay to do up to three slices at a time. 

Serve with butter and whatever kind of topping you wish. The spreadable fruit (no sugar) is nice, and some people like to use syrup. There are some lovely fruit-based syrups available in the jams section of the supermarket, or you can make some pureed fruit, if you like. Sometimes I like to use quite a bit of butter and about 2 tsp confectioner’s sugar to top my French toast. Not good for dieters or diabetics. 

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[] I do use a lot of butter in my cooking. I don’t worry about my heart, because I doubt that I even have one. Butter seems to make everything taste better. It is likely that some day I will regret my butter habit, but not yet. []

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HASH BROWN POTATOES
serves 2

4 medium russet potatoes
4 thin slices of sweet onion (Vidalia, Walla Walla, Hawaiian), diced 
finely
bacon drippings or vegetable oil

Peel and grate the potatoes. Put them into a fine colander and rinse them well. Squeeze them as dry as possible, and press between paper towels. Melt the bacon drippings or vegetable oil in a large skillet over medium high heat. When the pan is hot, add the potatoes and diced onion all at once and give it a good stir. 

(If your hash browns are to be served with dinner, it is okay to add more onion and maybe even a little minced garlic.) 

You can stir the potatoes frequently and turn them as you stir, or you can leave them in sort of a cake, then turn over when about half cooked. The latter method frequently results in the outer potatoes cooked and sort of a gluey substance in the center of the cakes. Some of us prefer the entire potato serving to be very well cooked, and that is best accomplished by avoiding the cake method.

Hash browns are nice with some scrambled eggs and a little fruit.

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[] A really ambitious breakfast chef may provide a freshly made fruit pie, along with the regular breakfast fare. It is a good use for left-over pie, if one has the discipline not to devour the entire pie with dinner! []

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Shalom, from
Spike and Jamie

SHALOM FROM SPIKE & JAMIE


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