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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 33<-·´¯`·.¸¸.·´¯)
August 9, 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.
Spike the Grate & Jamie the Webmistress
 This looks pretty good – but then any recipe with turkey is good. 
GREEK TURKEY TENDERLOINS
1/2 cup plain yogurt
2 tablespoons chopped fresh parsley
2 teaspoons dried parsley flakes
2 tablespoons chopped fresh oregano
2 teaspoons dried oregano leaves
2 tablespoons lemon juice
1/4 teaspoon pepper
1 clove garlic -- finely chopped
2 (3/4 pound) turkey breast tenderloins
Lemon slices -- if desired
Parsley sprigs -- if desired
Mix all ingredients except turkey, lemon slices and parsley in shallow nonmetal dish or resealable plastic bag. Add turkey, turning to coat with marinade. Cover dish or seal bag and refrigerate at least 8 hours but no longer than 24 hours.
Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
Remove turkey from marinade; reserve marinade. Cover and grill turkey 4 to 5 inches from MEDIUM heat 25 to 30 minutes, brushing occasionally with marinade and turning after 15 minutes, until juice is no longer pink when center of thickest piece is cut. Discard any remaining marinade. Remove turkey from grill; let stand 10 minutes before cutting.
To serve, cut turkey diagonally into 1/2-inch slices. Garnish with lemon slices and parsley if desired.
Yield: 6 servings.
1 large ripe avocado, peeled and pitted
1/4 cup (60 ml) mayonnaise
Salt and freshly ground pepper to taste
1 tsp (5 ml) lemon juice
Hot sauce to taste (optional)
4 slices white or whole wheat bread
2 slices bacon, fried crisp (optional)
In a small bowl mash the avocado along with the mayonnaise, salt, pepper, lemon juice, and optional hot sauce. The mixture should still have lumps of avocado. Spread on 2 slices of bread and top with crisp bacon if desired. Top with the remaining bread.
Makes 2 sandwiches.
 I think that if you add hot sauce to your mashed avocado, you would not need lemon juice. The hot sauce should keep it from rusting and will provide all the “zing” you need. 
 I, Spike, have always despised sauerkraut. However, I recognize its value, and
I do know that people who like it REALLY like it. This recipe looks very tasty; it would not be a good thing for a person with diabetes, but I believe a true lover of sauerkraut would truly love this one. 
2 cups sauerkraut -- chopped and drained
1/2 cup sugar
1/2 cup celery -- thinly sliced
1/2 green bell pepper -- cut into thin strips
1/2 cup grated carrots
1/2 cup chopped onion
2 ounces chopped pimientos -- drained
Combine sauerkraut and sugar, mixing well; let stand 30 minutes. Add remaining ingredients; stir well. Cover and chill at least 12 hours.
Makes 8 servings.
 Here’s a good one for diabetic people. Maybe a few others of us will like it, also! 
Serves: 6 (makes about 3 cups)
Serving Size: About 1/2 cup
Source: The New Family Cookbook For People with Diabetes
Book Info: http://tgcmagazine.com/bin/track/click.cgi?id=59
1 pound mustard greens
1 pound turnip greens (or combination of greens, such as kale or
2 slices bacon, diced
1 small hot red pepper, seeded and minced, or 1/4 tsp crushed red
1 teaspoon salt
Wash the greens well. Cut off and discard the tough stems; slice or coarsely chop the greens.
Cook the bacon in a large saucepan or Dutch oven over medium-high heat until crisp. Add the greens to the drippings and bacon bits; toss to mix.
Add 2 cups water, the hot pepper, and salt; bring to a boil. Cover and simmer over low heat until the greens are wilted and tender, about 30 to 40 minutes. Uncover and cook 5 minutes more.
 For those who eschew pork, I understand there is a bacon-flavored “bit” that is made with turkey. It apparently is available in most supermarkets. 
COQ AU VIN
(Chicken with Wine)
1 - 3 lb. Chicken, cut into 8 pieces
1/2 cup flour
1/2 tsp. nutmeg
1 tsp. salt
6 tbsp. olive oil
1/2 cup celery, chopped
1/2 cup onion, chopped
2/3 cup chopped ham
1 bay leaf
1/2 tsp. thyme
1/4 tsp. garlic, minced
2 tsp. salt
4 whole cloves
12 pearl onions
18 button mushroom caps
1/4 cup of brandy
1-1/4 cups of red wine
1-1/2 tbsp. flour
Lightly rinse the chicken under cool running water. Add the nutmeg and salt to the flour and dredge the chicken in it. Shake off any loose flour and cook the chicken in the olive oil until browned and transfer to a casserole dish that has a cover.
Sauté the celery and onions in the same pan until golden brown. Stir in the next 5 ingredients and mix well for one minute, add to casserole dish.
Stick one of the pearl onions with the cloves. Add that onion, mushrooms and remaining onions to the casserole. Pour the brandy in the dish and carefully ignite it. Once it has burned off, add 1 cup of the wine, cover and cook in a preheated oven of 350 degrees for 1-1/2 hours. Blend flour with the remaining quarter cup of wine, stir into the liquid in the casserole thoroughly and return to oven for an additional 5 minutes until the sauce has thickened.
 This is a wonderful recipe! I have made this one; however, I used shallots
(peeled and halved) instead of pearl onions. Since I am on supplemental oxygen, I can’t be around flames, so I didn’t commit arson on the casserole. I merely added about 2 tbsp brandy and poured the wine on top of that. The whole thing was truly wonderful. Our guests enjoyed it, and even without flames it provided an aura of festivity. 
 I love and adore potatoes. They serve many functions as parts of meals or just by themselves. My partner and I used to stay up all night
playing guitars, and when we got hungry at 2:00 a.m. or so, we’d fry a few potatoes. Potatoes are good no matter how they are prepared. 
PAN ROASTED POTATOES
2 large Idaho Russet potatoes, peeled and thinly sliced
1/2 stick unsalted butter
Salt and Pepper
1/4 cup freshly grated Parmesan Cheese
2 tbs. Chives, chopped
1 tbsp. parsley, chopped
Preheat your oven to 450 degrees.
You'll need a 9-inch cast iron pan or sauté pan that has an ovenproof handle. Melt 1 tbsp. of the butter in the pan. Remove from stove. Line the bottom of the pan with sliced potatoes, slightly overlapping them.
Melt the remaining butter in your microwave. Lightly season the potatoes with salt and pepper, then a sprinkle of Parmesan, chives and parsley. Drizzle with a touch of the melted butter and repeat these steps until you've used up your potatoes, about five layers.
Cover the skillet with foil and place in your oven for 25 minutes. Remove foil and continue cooking for about 25-30 more minutes. Test for tenderness with a fork and remove from oven if done.
To serve, place a dish over the pan and invert the pan. You'll have a beautifully browned mound of yummy potatoes. Garnish with a little fresh chopped parsley and serve.
 Seems to me that one could brown the bottom layer of potatoes, as suggested,
and then switch them to a pan that can be used in the oven, and continue with the assembly and baking as directed. Many of us do not have cast iron skillets or sauté pans with oven-proof handles. I learned, rather late, that if one buys all the equipment suggested in recipes, one needs to add a room onto the kitchen so as to accommodate all those gadgets and vessels. It is better (and cheaper) to be adaptive. 
 I just found this, and it looks marvelous, so you get another chicken recipe. 
Serves 6 A tasty version of fried chicken, that's grilled not fried.
1/4 cup orange marmalade
1/4 cup orange juice
2 tablespoons low sodium soy sauce
1 teaspoon fresh ginger root, grated
1 1/2 teaspoons Dijon mustard
1 garlic clove, minced
3 1/2 pounds skinless chicken thighs
1 cup lightly crushed corn flakes
for the salsa:
4 California peaches, chopped (or nectarines – see note)
1/2 cup orange marmalade
1/2 cup green onions, thinly sliced
2 tablespoons cider vinegar
1 teaspoon fresh ginger root, grated
In small bowl, combine first 6 ingredients to make orange-ginger marinade. Place chicken in zip-top plastic bag. Pour marinade over chicken; close bag securely, turning to coat well. Refrigerate 2 hours.
Remove chicken from marinade and roll in corn flakes. Pat extra corn flakes on if necessary to make a solid coating. Place chicken in lightly oiled disposable aluminum foil pan; cover loosely with foil. Cook on covered grill over medium, direct heat 30 to 40 minutes or until cooked through. Uncover last 10 minutes.
Tangy Peach Salsa: Combine peaches, marmalade, green onions, vinegar and ginger root in medium bowl. Refrigerate until ready to use. Makes 2 1/2 cups.
Serve chicken hot or cold with tangy peach salsa.
Note: If fresh ginger is unavailable, use 1/4 teaspoon dried for the 1 teaspoon fresh.
Chicken can be baked in a conventional oven. Prepare as above and baked in a 350 degree F. oven 30 to 40 minutes.
note: A mixture of peaches and nectarines would be nice in the salsa.
 And now it is time for dessert! 
CRUMB APPLE PIE
1 cup flour
1/2 tsp. salt
1/3 cup solid vegetable shortening
1/4 cup ice water
7 medium Granny Smith or Golden Delicious apples
1/2 cup granulated sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
3/4 cup packed dark brown sugar
3/4 cup flour
1/2 tsp. cinnamon
1/3 cup chilled butter or margarine, cut into pieces
Place rack on lowest position. Preheat oven to 400 degrees. To prepare crust; in a medium bowl mix together flour and salt. Using a pastry blender or 2 knives, cut shortening into flour mixture until course crumbs form. Add water 1 Tbsp at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes. On a floured surface, using a floured rolling pin, roll dough into a 12 inch circle. Fit into a 9 inch pie plate. Trim dough, leaving a 1 inch overhang; pinch a decorative edge.
To prepare filling; peel, core and slice the apples very thinly. Mix together with other filling ingredients. Spoon into crust.
For topping, in a small bowl, mix together brown sugar, flour and cinnamon. Cut butter into mixture until course crumbs form. Sprinkle apple filling evenly with topping. Bake pie until topping is lightly browned and filling is bubbly, 35 minutes. If pie is over-browning, cover loosely with foil. Cool on a wire rack. 8 servings.
 Spike says that this ranks right up there with Mother, Home, and Flag. One does not get any more American than Apple Pie! 
We hope you enjoy our recipes, and every other aspect of life as well.
Spike the Grate and Jamie the Webmistress
SHALOM FROM SPIKE & JAMIE
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