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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 31<-·´¯`·.¸¸.·´¯)

July 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


[] It is hot now, here in Central California. Salads are appropriate, and of course, barbecue helps avoid heating the kitchen. For some reason, Mexican style foods seem more popular during the summer, as well. Here is a nice recipe in the Mayan style: []


Serves 2

3/4 pound boneless, skinless chicken cutlets, thin sliced (see Note) 
2 medium garlic cloves, crushed 
1/2 teaspoon dried oregano 
1 tablespoon fresh lime juice 
1/4 cup fresh orange juice 
1 teaspoon olive oil 
Salt and freshly ground black pepper 

For the salsa 
1/2 tablespoon fresh lime juice 
1 teaspoon olive oil 
1/2 small, ripe avocado, diced ( 1/2 cup) 
1/2 medium tomato, diced (1 cup) 
1/4 cup peeled, diced jicama 
1 small peach, diced ( 1/2 cup) 
1 tablespoon diced red onion 
Pinch of crushed red pepper 

Rub chicken with garlic. Crush oregano with fingers and sprinkle on chicken. Mix lime and orange juices and add chicken to marinate. Marinate 20 minutes, turning once.

Heat olive oil on medium high in a small, non-stick skillet. Remove chicken from marinade and pat dry with paper towels. Brown in skillet 2 minutes. Turn and brown second side. Salt and pepper both sides. Set aside.

Meanwhile, make salsa: Mix lime juice and olive oil in a small bowl. Add avocado, tomato, jicama, peach and onion. Toss. Add pepper flakes. Toss. Place chicken on individual plates, top with salsa.

Note: You can substitute boneless, skinless chicken breasts sliced in half lengthwise.

[] I have a friend whose son-in-law is Mayan. The modern-day Mayans have many cultural traditions that are different from those of the Mexican/Mestizo people. I have several Mayan recipes. If any of you want them, I’ll be glad to send via e-mail. []


[] Want to make your gardening chores more interesting? Harvest your dandelion leaves before killing the plant! In about 10 years, you may have enough for your salad. You could supplement your home grown dandelions with those available for purchase at the grocery store. []


Makes 6 servings 

You can forage farmers markets for tender young dandelion greens, purslane, wild fennel and pea shoots to make a tasty salad. Even your refrigerator or kitchen garden might yield some goodies -- chives, tender young Italian (flat-leaf) parsley, thinly sliced red cabbage or the yellow leaves from celery hearts. 

1 pound unsprayed or organic tender, young dandelion greens (about 10 
packed cups) 
6 tablespoons extra-virgin olive oil 
1/4 cup sliced almonds, toasted (divided; see note) 
2 tablespoons red wine vinegar 
1 teaspoon honey 
Salt and freshly ground black pepper 
1/4 pound ricotta salata cheese, cut into shards with a vegetable peeler 

Cut any tough stems from the greens and trim any wilted, yellow or tough leaves. Wash and dry them. The greens can be prepared up to several hours in advance and kept, loosely covered with a clean towel, in the refrigerator. 

To make the dressing, combine the olive oil, 2 tablespoons of the toasted almonds, vinegar and honey in a blender and blend until smooth. 

Add salt and pepper to taste. 

Place the greens in a large bowl, season them with salt and pepper and pour the dressing over them. Toss well and divide the dressed greens among 6 plates, mounding them in the center of the plate. Sprinkle with the remaining 2 tablespoons of toasted almonds and top with shavings of ricotta salata. Serve immediately. 

Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them. 

Note: Ricotta Salata, or salted ricotta, is fresh ricotta that has been allowed to drain in slatted baskets for 12 to 15 days with the addition of salt, becoming more compact and more flavorful than regular ricotta. It usually comes in forms that are approximately 1 pound. Shavings of pecorino primo sale, fresh sheep's milk cheese, can be a good substitute, or use feta cheese and soak it for an hour in cold water before you use it.



8 oz Cream Cheese, Softened 
1 cup Miracle Whip (or mayo with a touch more lemon juice—see below**)
2 med. Cucumbers, peeled, seeded and chopped 
2 tbsp. Sliced Green Onion 
1 tbsp. Lemon Juice (**change to 4 tsp if using mayo instead of Miracle 
2 tsp. Snipped Fresh Dill Or 
1/2 tsp. Dried Dill Weed 
1/2 tsp. Tabasco Sauce 

Beat cream cheese until smooth. Stir in remaining ingredients until well blended. Cover and chill until serving time. Makes 2-1/2 cups.

[] Veggies and dip would be a good accompaniment to the following: []



4 slabs pork back ribs, well-trimmed of fat and silver skin removed from 
the back 
1 recipe spice rub (see recipe in this collection)
Hickory chips or chunks, soaked for 30 minutes
Favorite purchased or homemade barbecue sauce

Rub ribs liberally with spice rub and let sit, covered, for 20 minutes.

Soak hickory chips or chunks in water. Build charcoal fire or preheat gas grill. If using wood, place directly on hot coals or in a smoker box of a gas grill.

Place ribs on grill in the center of the cooking grate. Cook slowly for 1 1/2 to 2 hours or until meat pulls back from bone.

Fifteen to 20 minutes before the ribs are done, baste ribs with your favorite barbecue sauce. Warm remaining sauce in a saucepan and serve at the table.

Makes 4 to 8 servings.



1/4 cup salt
1/4 cup black pepper
1/4 cup sweet paprika
1/4 cup sugar
1 Tbsp garlic powder
1 Tbsp onion powder
4 tsp good-quality chili powder or powder ancho chilies
1 Tbsp dry mustard
1 tsp cayenne pepper (or to taste)
1 1/2 tsp ground thyme
1 1/2 tsp ground oregano
1 tsp ground cumin

Mix all ingredients in a small bowl. Store unused spice mixture in an airtight container.

Note: If you don't like an individual spice, just omit it or substitute one of your favorites.

[] I think that these lovely ribs and the veggies with dip, and some fresh sourdough bread or rolls would make a very nice patio dinner for a hot day. The guys could even do the barbecue task while you trim the veggies anddo the dip. Yes! []


[]This lovely dinner demands a dessert. My cheesecake is wonderful, and very versatile in terms of toppings. Many berries are in season now, and easily available. This recipe reflects my sense of humor and my partner’s willingness to help (since I don’t know how to drive), and what’s more, it works! []


(It is GOOD, it is RICH, and tires are part of the required equipment)

2 1/2 pkg graham crackers
3 T melted butter
2 T sugar
1/2 T cinnamon 

Leaving crackers inside waxed paper packages, and inside open box, place inside two plastic bags, then inside a large paper bag. Place just behind the right front wheel of your Volvo. Back up slowly, over the crackers, then forward, again over the crackers. If you’re “chicken,” or don’t know how to drive, use a rolling pin.

Unwrap and place the crumbs in a large bowl. Combine with melted butter, sugar and cinnamon. Line bottom and sides of spring form pan. Be sure they are thick at the corner so the walls don't fail in an earthquake. Set aside.

3 eggs
24 oz cream cheese (3 8-oz pkgs)
1 1/4 pts sour cream 
1 c sugar
1 Tbsp vanilla
3/4 c buttermilk 
3 Tbsp melted butter

Beat eggs well in mixer. Reduce to lowest speed and add bits of cheese a little at a time. Beat (slow speed) until very smooth. Add sugar, sour cream, and vanilla. Continue beating (slow speed). Add the buttermilk. Batter should be the consistency of pancake batter. Fold in melted butter. Turn into unbaked crust and bake 42 minutes at 325 deg F. , the oven having been pre-heated. Chill 8 hours or more. Serve with whipped cream, fruit, or nothing.


[] Here are two interesting breakfasts: []


8 eggs
1 pound country sausage
2 cups Mexican blend shredded cheese
10 large flour tortillas

Scramble eggs with a small amount of milk. In another pan, crumble sausage and brown. Combine with cheese and cook over low flame until cheese melts. Mix in just enough catsup 'until mixture holds together. Warm tortillas in microwave on medium for about 30 seconds until soft enough to roll up without cracking. Place about1/4 cup egg mixture in tortilla and roll up. Serve with salsa.


2 strips bacon, cut into ½-inch dice
1 handful frozen hash browns or one small cooked potato, grated)
1 Tablespoon finely chopped onion
2 eggs, beaten
2 Tablespoons cheese whiz, or a slice of cheddar cheese cut into pieces
pepper to taste 
3 flour tortillas, heated

Fry bacon in a small pan until all of the fat is rendered, and the bacon is crisp. Remove from the pan, and set aside. Drain off all but about 1 Tablespoon of the bacon fat. Toss the potato and onion into the pan, and cook, stirring occasionally, until the potatoes are nicely browned. Pour the eggs over the potatoes, and cook, stirring until nearly set. Toss in the cheese and reserved bacon, and stir. Scoop into warm tortillas, roll.

Makes 2 servings


Shalom, from
Spike the Grate and Jamie the Webmistress


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