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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 38<-·´¯`·.¸¸.·´¯)
January 21, 2003
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
 Good morning! We’re getting back into the regular rhythm of things now that the year has finished changing. Here in the Central Valley of California, our weather finally seems a little like it may be wintertime. Not much, mind you, but a little. The temperature, right now at 10:30 a.m. is 55.9, and I think I am cold. A new friend who lives near Toronto doesn’t think I’m very cold! 
 This recipe makes enough to feed the entire Swiss Navy**. The woman who has
the site located at www.realfood4realpeople.com is very resourceful and knows a
lot about food in general, as well as having a good supply of recipes.
I frequently contribute to her site, because it is one of those to which people can direct requests that are published in her daily newsletter.
CHICKEN BROCCOLI (OR CAULIFLOWER)
Recipe By : Real Food for Real People
Serving Size : 16
Categories : Chicken Main Dish Vegetables
O.A.M.C. (Once A Month Cookery)
5 pounds Chicken pieces -- cooked & deboned
42 ounces Cream of Chicken Soup -- (4 cans)
2 cups Mayonnaise
1 teaspoon Curry Powder
1 1/2 cups Bread Crumbs -- dried
4 tablespoons Butter or Margarine
8 cups Broccoli, frozen -- or cauliflower- chopped
2 teaspoons Lemon Juice
2 cups Cheddar Cheese -- shredded
Brown breadcrumbs by mixing with butter and cooking under broiler unit in your oven until golden brown. Set aside. Cook broccoli or cauliflower according to package directions, then drain. Place in a greased pan, first a layer of broccoli or cauliflower, then a layer of chicken. In a large bowl, make a sauce by combining soup, mayonnaise, curry and lemon. Pour over chicken layer, and sprinkle with cheese and buttered crumbs. (This may take two or three oiled casseroles). Bake, uncovered, at 350 degrees F for 30 minutes.  In the alter-native, you could bake it in several smaller casseroles, depending upon the size of your family. Freeze all but one, and you could enjoy one every week or so until they are gone. That is usually the purpose of OAMC. 
Note: This recipe freezes well. If freezing, freeze before baking. To cook after freezing, thaw overnight in refrigerator, and bake for 30 minutes.
[**By the way, Switzerland has never had a navy. It is a landlocked country. That was my own personal joke. Very small. Infinitesimal. It is just something I like to say. Maybe I’ll give it up some day. I’m tryin’ to quit. 
POPEYES CAJUN GRAVY
Clone, by Todd Wilbur for Top Secret Recipes
Chicken gizzard. It took more than ten years to get around to cloning a recipe that absolutely requires chicken gizzard. I've seen the official ingredients list for the Cajun gravy from Popeyes, and if we're gonna do this one right there's just got to be some gizzard in there. Pour this delicious stuff over the Popeyes Buttermilk Biscuits clone from last week, or onto whatever begs to be swimming in pure flavor. Cajun or not, get ready for some of the best gravy that's ever come off your stovetop.
1 tablespoon vegetable oil
1 chicken gizzard
2 tablespoons minced green bell pepper
2 1/2 ounces ground beef (1/4 cup)
2 1/2 ounces ground pork (1/4 cup)
2 cups water
14-ounce can Swanson beef broth
2 tablespoons cornstarch
1 tablespoon flour
2 teaspoons milk
2 teaspoons distilled white vinegar
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon coarse ground black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
dash dried parsley flakes
Heat 1 tablespoon vegetable oil in a large saucepan over medium heat. Sauté chicken gizzard in the oil for 4 to 5 minutes until cooked. Remove gizzard from the pan and let it cool so that you can handle it. Finely mince the chicken gizzard.
Combine ground beef and ground pork in a small bowl. Smash the meat together with your hands until it's well-mixed. Add bell pepper to the pan and sauté it for 1 minute. Add ground beef and pork to the pan and cook it until it's brown. Use a potato masher to smash meat into tiny rice-size pieces as it browns.
Add water and beef broth to the pan. Immediately whisk in cornstarch and flour.
Add remaining ingredients and bring the mixture to a boil. Reduce heat and simmer gravy for 30 to 35 minutes or until thick.
 This website, Top Secret Recipes, hyper-linked above, has a lovely collection of cloned recipes. Take a look at it when you have time to browse. Just click on the link. 
 Here’s a nice recipe from Australia. I will even treat you to their “strange”
way of spelling! Why is it called “The King’s English” when we Americans are the
ones who got the spelling and even some of the usage all bollixed up? 
SAVOURY POTATO CRUSTED MEATLOAF
1 cup fresh breadcrumbs
1/2 onion, finely chopped
1/2 cup Parmesan cheese, grated
1 tbsp fresh basil, chopped
2 eggs, lightly beaten
2 cloves garlic, crushed
1 lb (500g) lean ground (minced) beef
1/3 cup tomato sauce
1 tbsp Worcestershire sauce
Salt and pepper
1 1/2 lbs (750g) potatoes, mashed with 1/4 to 1/2 cup milk
Combine breadcrumbs, onion, Parmesan cheese, basil, eggs, garlic, tomato sauce, Worcestershire sauce, mince, salt and pepper in a large bowl and mix well.
In a shallow baking pan, shape mixture into a loaf shape. Bake in a preheated 350 F. (180C) oven for a half hour until the meatloaf is browned all over.
Spoon mashed potato over top and sides of meatloaf to cover completely. Bake a further half hour to complete cooking and brown the potato topping.
 Good tucker, Matey! 
RICH DATE PASTRY SQUARES
1/2 cup dairy sour cream
1 3-ounce package cream cheese -- softened
1 8-ounce package chopped dates or pitted dates -- snipped
1 teaspoon ground cinnamon
1/2 cup warm water (105 to 115F)
1 package Fleischmann's® Active Dry Yeast
1 cup butter or margarine -- softened
1/2 cup warm milk (105 to 115F)
1 tablespoon sugar (or substitute in that equivalent)
5 cups all-purpose flour
1 cup powdered sugar -- sifted
1 tablespoon milk (1 to 2 tablespoons)
1/2 teaspoon vanilla extract
In small bowl, beat sour cream and cream cheese until smooth. Stir in dates and cinnamon; reserve.
Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in butter, milk, eggs, sugar, and 2 cups flour. Stir in enough remaining flour to make soft dough. Cover bowl; let rise in warm, draft-free place until doubled in size, about 1 hour.
Punch dough down; turn out onto lightly floured surface. Divide dough in half, roll one half to fit greased 15- × 10-inch baking pan. Place dough in pan. Spread evenly with date mixture to within 1/2-inch of edges. Roll remaining half to 15- × 10- inches; place on filling. Press edges to seal. With scissors, snip surface of dough through to filling to allow steam to escape. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 375F for 30 to 35 minutes or until done. Cool cake in pan on wire rack. Drizzle with Frosting. Cut into 24 squares.
Yield: 24 servings.
Frosting: Combine 1 cup sifted powdered sugar, 1 to 2 tablespoons milk and 1/2 teaspoon vanilla extract. Beat until smooth.
 Diabetics idea: I do not have diabetes; my partner does. Since this recipe has such a small amount of sugar in it, it seems to me that the frosting could be omitted entirely and a sugar substitute could be used for the tablespoon needed in the cake part of this recipe. I could be mistaken on this – I believe most insurance companies offer diabetes diet consultants, and that person could be asked. I’ll try it on my partner, and if I live long enough to prepare another newsletter, you’ll know it is okay! 
FOUR FRUIT MARMALADE
3 cups pear halves
1 cup crushed pineapple
1/2 cup maraschino cherries -- chopped
1 box powdered pectin
3 1/2 cups sugar
* Wash and sterilize 5 or 6 pint-sized canning jars.
Coarsely grate the peel from the orange, avoiding any of the white part underneath the rind. Section the orange and cut into small pieces. Combine the orange pieces, the peel, diced pears, well-drained pineapple, cherries and pectin in a large heavy pan.
Bring mixture to a boil, stirring constantly. Add sugar, bring to a full
rolling boil and boil for 2 minutes.
Remove from heat and stir constantly for 2 more minutes. Pour into sterilized hot jars and seal.
 We have a citrus tree in our back yard, planted by the former owners. In
November it produces lovely large yellow oval fruits that have a wonderful aroma
and taste really yucky. Lemons – the type of which used cars are made.
Since I made that discovery two years ago, I have not taken particularly good care of it. It is not in the way of anything, so I didn’t suggest it be summarily executed. It is in a corner of our yard, by the fence, just behind the neighbors’ hot tub. That is probably where it got its water – I don’t think we really watered it.
The blossoms of that tree are wonderful! I picked most of them (that way ya
don’t get much fruit!) and enjoyed their aroma even though they made it almost
impossible to breathe. Last year I picked the “lemons” and enjoyed their aroma
in a bowl on the counter, until they turned green… I didn’t see any fruit on it
this year. A week ago, while standing in the kitchen looking out onto the patio,
I did notice something bright hanging from that tree. Sent my partner out to
pick one (I couldn’t reach them) and he came in with a TANGELO! Oh my, they were
lovely! There were seven of them! That’s what I get for being impatient – missed
out on two years of tangelos. It is a young tree. If I take better care of it
there may be a hundred or so at the end of this growing season. 
 With this in mind, I wanted to use every bit of that lovely fruit. The drummer in our band gave me this idea: 
Thoroughly wash the peelings (not just zest) of tangelo, orange, lemon, lime, or tangerines.
1/2 cup loosely packed peelings
1 cup water
1/4 cup sugar
1 cinnamon stick
2 whole cloves
1 sliced orange or lemon
Put together into a pot and bring to a boil. Simmer gently. It makes a lovely thick syrup, which you can strain and add about 1/4 tsp to a cup of tea.
Jamie and I wish you all the best of everything.
SHALOM FROM SPIKE & JAMIE
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