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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 36<-·´¯`·.¸¸.·´¯)

November 5, 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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[] Apples are in season now – as everybody already knows – and there is a plethora of apple recipes in the newspapers and everywhere else. I have a file of apple recipes – random, like all my other recipe files – and anybody who wants them could send me an e-mail and I will send them. It is a file of 18 pages in length, so would be a fairly large message. Let me know. []

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DROPPED APPLE CRISP
Serving Size: 4 - 6

8 cups Diced Apples (peeled Optional)
3 tsp. Ground Cinnamon
1/2 tsp. Ground Nutmeg
1 tsp. Salt
Granulated Sugar (1/2 - 3/4 cup depending upon the sweetness of the apples)
1/4 cup Flour
1 Tbsp. Lemon Juice

Sugar Crumb Topping
3/4 cup Packed Brown Sugar
1/2 cup Granulated Sugar
3/4 cup Flour
1/2 tsp. Salt
1/2 cup Butter (softened)

Apple Crisp
Slice, and core apples. Peel apples if desired; we prefer peelings on apple slices if they are not tough. Mix cinnamon, nutmeg, salt, lemon juice, and granulated sugar; add to apples. In a 13"x11" baking dish spray a non-stick spray, and spread apples in dish. Sprinkle top of apples with crumb topping. Bake in a preheated oven, at 350 degrees for 35 - 45 minutes. Crumb topping should be crisp and apples tender. Serve warm or room temperature with fresh cream or vanilla ice cream.

Sugar Crumb Topping
Mix above ingredients together until it resembles corn meal. Sprinkle crumb mixture over apples. You may want to try pears or peaches for a change.
http://www.copykat.com

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[] This reminds me – I once made Shoo Fly Pie. It was AWFUL. It really was made to attract and kill flies. No – it wasn’t poison; it was very floury, and very sticky with molasses – the flies would drown in it because they couldn’t get away. I compared it to falling into the La Brea Tar Pits. The Amish are the consummate organic growers, and their desserts, entrees, and remedies are as clever as their pesticide. []

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AMISH APPLE GRUNT
Serving Size: 4 - 6


1/2 cup sugar
2 Tbsp. butter
1 egg
1 cup flour
1/2 tsp. salt
1/2 tsp. baking powder
2 cups sliced apples
1/2 cup buttermilk
1/2 tsp. vanilla
1/2 tsp baking soda
6 Tbsp. brown sugar
1 1/2 tbsp. flour
1/2 tsp. cinnamon
1 1/2 tbsp. butter

Cream sugar and butter together; add eggs and mix. Blend flour, salt and baking powder together and add to mixture. Mix soda with milk and vanilla; mix all together. Add apple slices and pour batter into a buttered baking dish. In a separate bowl, combine brown sugar, flour, cinnamon and butter, mixing until crumb texture; sprinkle over apple batter. Bake at 375 degrees for 35 to 40 minutes. Serve hot with rich milk, Half and Half or a scoop of ice cream.

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[] Here is another pilfered publication – provided with full site access. My partner has diabetes, and every day the people at this site send one recipe. Most of them are excellent, even for those of us who are not similarly afflicted.
www.diabeticgourmet.com

[] This recipe has special significance for me. When I was a teenager, my family was invited to the home of some Greek people whom they recently met. These green beans were served on a huge platter that was lined with leaves – probably grape leaves, although I don’t know. Since that memorable dinner, I had never seen a recipe that may be the same as the green beans served then; I think this is the one! []

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GREEK STYLE GREEN BEANS
Makes: 4 to 6 Servings
Source: "1,001 Recipes For People with Diabetes" by Surrey Books

1/2 cup chopped onion
4 cloves garlic, minced
1 tablespoon olive oil
3/4 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1 can (28 oz) reduced-sodium tomatoes, undrained, coarsely chopped
1 pound green beans
Salt and pepper, to taste

Sauté onion and garlic in oil in large skillet until tender, 3 to 4 minutes. Stir in herbs and cook 1 to 2 minutes longer.

Add tomatoes and liquid and green beans and heat to boiling; reduce heat and simmer, covered, until beans are very tender, 30 to 40 minutes. Season to taste with salt and pepper.

http://www.diabeticgourmet.com

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[] We have band practice in our house every weekend. The bassist’s wife and I fix dinner each time, for 5 guys and 3 girls, including me. (I am a girl.) Last weekend we fixed tempura. It was a huge job, but everybody enjoyed it very much. We had purchased three small boxes of tempura batter mix – I had thought that it was composed of several mysterious and esoteric ingredients, and lacked the confidence to experiment. That made our project more expensive than it had to be.

[] I spent Friday evening watching basketball (Kings vs. Lakers) and cutting up all that lovely food so I wouldn’t be exhausted by the time to cook it. We had shrimp, scallops cut into quarters, cubed chicken breasts, red and green bell peppers, asparagus, carrots, celery (that was a very BAD idea), red and white onions, broccoli, and cauliflower. Don’t EVER do celery. I love celery, but it isn’t good fried in batter. Yuck. Anyway, we used a gallon and a half of canola oil, frying in two large pots. (After filtering, the oil can be used many times, and will be.)

[] Having some of the cut-up stuff left over, I decided that on Monday, I should fix it for dinner just for the pleasure and nutrition of my partner and me. No mix. I found this recipe for batter in my own collection – hadn’t realized that I had it – and found it to be better than the purchased mix. Believing that having the water cold to be an important factor, I put a few ice cubes into a measuring cup and added water to the 1/2 cup mark. After I did some other preliminary tasks, the ice had melted and the water was very cold. I prepared the batter, and the dipping sauce (from a different source) just as the recipe directs.

[] When preparing it for the band, we didn’t know we should dip the stuff into flour before dipping it into the batter, and much of the batter slipped off the foods before they were cooked. Monday when I fixed it for the two of us, I did the flour dipping thing, and it was much better. So do it. It is not a huge task when all the stuff you are going to cook is bite size and in baggies in the fridge. []

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TEMPURA BATTER

1/2 cup flour
1/2 cup cornstarch
salt to taste
1 heaping tsp baking powder
yellow food coloring (optional)
1 Tbsp oil (add before water)
1 egg
Ice Water till smooth (1/2 cup + 1 Tbsp)

Oil for deep frying,
1 cup of flour for dredging
soy sauce for dipping (or make the dipping sauce shown below)

cooked rice and/or noodles is good to serve along with the tempura

Assortment of fresh vegetables & seafood - choose several or try them all:
green beans - ends trimmed leave whole
carrots - sliced diagonally about 1/4" thick (or baby carrots halved lengthwise)
sweet potato - peeled, sliced about 1/4" thick
zucchini - sliced about 1/4" thick
white button mushrooms caps - halve if caps are large
onion - sliced in half lengthwise then slice 1/4" thick (run a toothpick through the layers to hold half rings together (or slice in rings).
asparagus – in 3-inch lengths
broccoli florets (quartered) and stems (halved lengthwise)
cauliflower florets ( broken into small pieces)
bell peppers of any color you like
eggplant in small sticks
jicama in small sticks

Seafood
shrimp - shell and de-vein but leave tails attached (lay shrimp flat and slightly make 3-4 scores across the belly to prevent it from curling when frying)

white fresh fish fillet - remove any bones, cut fillets crosswise into bite-sized pieces

squid - cut squid into 1 1/2" squares then cross-score the outer, smooth side.

chicken breast - cut into “fingers” about 1/2 inch by 2 inches

beefsteak – cut into thin sticks

meatballs - small, seasoned, and sautéed, then drained, before dipping into batter

Prepare vegetables, meats, and fish and thoroughly dry with paper towel. Heat oil in a thick pot or deep fryer 340 degrees for vegetables, 360 degrees for meats and seafood. Cook the rice and/or noodles, or open the bag of crispy noodles. Keep it hot in the oven.

Prepare the dipping sauce so it will not be icy when served.

Dipping sauce:
1/2 cup soy sauce
3 Tbsp Worcestershire
1 Tbsp fresh minced ginger or garlic
[For optional additional bite, add some Chinese Hot Chili Sauce]

In a mixing bowl, lightly beat egg with oil, and pour in ice water, mix slightly . Add the flour, baking powder and cornstarch all at once, stroke a few times with a fork, just until ingredients are loosely combined. The batter should be lumpy; not smooth. If you over-mix until smooth the coating will become heavy and turn out oily.

Place 1 cup of flour on a plate, dip vegetables in the flour, shake off excess. You can dredge a quantity of each product in the flour, lift it out with salad serving fork or slotted spoon, and put onto a plate, until all the stuff is dredged. Then, put away the dredging equipment and clear the deck for some baking pans lined with paper towels, to put newly fried stuff into the oven (about 300 deg. F) while you are frying the other stuff.

After the foods are dredged, dip them into batter (handful at a time, lift out with fork or slotted spoon) and place it into the hot oil. Be VERY careful! Deep fry until the batter is just barely golden brown. Keep it hot, by putting the foods into the prepared pans and then into the oven, as you go. Fry the veggies before frying the meats, since their required temperatures are different. Skim the surface of the oil occasionally to keep it clean.

Turn off the stove and let the oil cool thoroughly while you enjoy this delightful repast. Later, pour the oil through a fine strainer, into a funnel lined with a coffee filter, and then into the bottle/s in which it was purchased. You will find that the amount of oil is somewhat depleted. Store at room temperature. If properly filtered, the oil will last through many fryings.

[] It seems to me that this same method and the same ingredients (excluding the soy and/or dipping sauce) for fruits, especially apples, papaya, pineapple, and anything else that may please you. Probably not a good idea to serve tempura fruits and the same meal with meats and veggies. []

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We hope you have fully recovered from Hallowe’en and that the kids aren’t mad at you for having eaten all their candy!

Shalom, from

Spike the Grate and Jamie the Webmistress

SHALOM FROM SPIKE & JAMIE


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