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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 40<-·´¯`·.¸¸.·´¯)

July 21, 2003
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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[] I have been neglectful with regard to sending newsletters this summer. I apologize for that. I’ll set about to be more timely.

[]Dipping seems to have become a very popular activity, and many people make requests for dipping sauces. Many kinds of salad dressings are suitable for dipping, but it seems more special to make the sauce for the occasion. Some specific ingredients can be included, that are especially compatible with the foods that are being dipped (the dippees, as it were).

[] I have always believed that sometimes it is a better Idea to serve dipping sauces individually, for the reason that people often will dip their food, take a bite, then dip the next bite into the sauce. If they have an adverse bacterial condition, a person with unstable immune system could contact the incompatible bacteria and become ill. Everybody has bacteria – it isn’t always a good idea to share them with others.

[] Here is a bunch of dipping sauces. I won’t often send collections of similar items, but sometimes it is good to have many choices in one batch. []

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DIPPING SAUCE FOR SPRING ROLLS

3 tbsp. (3 splashes) rice wine vinegar
1/4 cup dark tamari soy sauce
1/2 tsp. sugar
1 scallion, finely chopped
1 tsp. toasted sesame oil
1 pkg. spring rolls, store-bought, heated according to package instructions

Combine all ingredients in a medium bowl and transfer to a serving dish. Serve with prepared frozen spring rolls.

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DIPPING SAUCE FOR STEAK
(“WAKE UP LITTLE WOOZY!)

1/2 cup honey
1/4 cup Worcestershire sauce
1 tablespoon minced dried onion
1 tablespoon bourbon
2 teaspoons hot sauce

Whisk together and allow to refrigerate overnight. It is similar to Applebee’s sauce.

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DIPPING SAUCE I
(Similar to that used for the Bloomin’ Onion at Outback Steakhouse)

1/2 cup mayonnaise
1 tablespoon ketchup
2 tablespoons creamy-style horseradish
1/3 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 pinch ground black pepper
1/3 teaspoon cayenne pepper

To make sauce: In a medium bowl, combine mayonnaise, ketchup, horseradish, 1/3 teaspoon paprika, 1/4 teaspoon salt, 1/8 teaspoon oregano, a dash ground black pepper and cayenne pepper; mix well. Keep sauce covered in refrigerator until needed.

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DIPPING SAUCE II
Makes about 4 cups

3 cups apple cider vinegar
1/2 cup Hunt's ketchup
2/3 cup granulated sugar
2 or 3 dashes moonshine (optional) – or some good “sippin’ whiskey”
1 teaspoon Worcestershire sauce
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons crushed fresh garlic
2 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
Juice of 1/2 lemon
3 tablespoons Tabasco sauce

Combine the vinegar, ketchup, sugar, moonshine (if desired), Worcestershire, onion powder, garlic powder, crushed garlic, black pepper, cayenne, red pepper flakes, lemon juice and Tabasco sauce in a large saucepan. Bring to a simmer over medium heat and let simmer for about 10 minutes. Cool.

Use to prepare North Carolina-style Pork Barbecue and save some to serve as a table sauce for those who want a little more on their meat.

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DIPPING SAUCE III

3/4 cup mayonnaise
1/3 cup ketchup
1 tablespoon bottled horseradish
1 tablespoon fresh lemon juice
1/4 teaspoon liquid hot pepper sauce
1/4 teaspoon salt
2 scallions, chopped
1 tablespoon chopped fresh parsley

Mix together mayonnaise, ketchup, horseradish, lemon juice, pepper sauce and salt in bowl. Add scallion and parsley. Cover, refrigerate at least 1 hour or up to 2 days.

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GINGER DIPPING SAUCE FOR CRAB

1/2 cup rice wine vinegar
1 tablespoon water
1 tablespoon peeled and grated fresh ginger
3 tablespoons mirin (or 3 Tbsp dry sherry + 2 Tbsp sugar)
Pinch of salt
2 tablespoons chopped scallions

Mix all ingredients together in a small bowl.

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SOY DIPPING SAUCE

1 cup light soy sauce
1 tablespoon sesame oil
2 teaspoons hot chili sauce
1 teaspoon minced ginger root
1 clove garlic, minced
1 green onion, chopped

Combine soy sauce, sesame oil, chili sauce, ginger and garlic in serving bowl. Allow to sit one hour to let flavors develop. Sprinkle green onions over before serving.

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DIPPING SAUCE IV
Similar to that served at Arby’s

1 cup water
1/2 cup catsup
2 tbsp. brown sugar
1/4 cup white vinegar
3/4 tsp. onion powder
3/4 tsp. garlic powder
1/2 tsp. paprika
3 tbsp. Worcestershire sauce (Lea & Perrins)
1/8 tsp. salt
1/8 tsp. cayenne pepper

corn starch mixture (thickening mixture):
1 tbsp. corn starch
2 tbsp. water

Mix well and set aside.

Place all sauce ingredients in a blender and blend on high speed for 15 - 20 seconds. Pour ingredients into a small saucepan, heat on medium low. Simmer gently for twenty minutes, stirring several times. After twenty minutes add corn starch mixture, stir well. When sauce begins to thickens let simmer on a very low temperature for ten minutes. Remove from heat and let cool.

Mixture will be similar in thickness to steak sauce. Store in a covered container in the refrigerator. This sauce is a nice change on hamburgers or pastrami, and great dipping sauce for hot wings.

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HOOTERS SPECIAL DIPPING SAUCE FOR WINGS

8 oz Tabasco Sauce
3 Tbsp. brown sugar
2 Tbsp. ketchup

Mix all three ingredients together in a small sauce pan. Simmer over medium low heat for 10 minutes, stir frequently. When sauce has simmered and completely blended pour in a small serving bowl and let cool before serving.

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SPIKE'S FAMOUS DIPPING SAUCE

2 tbsp ketchup
1 tsp Worcestershire Sauce
1/2 tsp lemon juice

Mix and serve in little custard cup or in a little pile on one's plate. It is a nice dip for baked chicken. Or probably anything else.

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CHEZ MELANGE DIPPING SAUCE

6 ounces anchovies
1/2 cup olive oil
1 lb carrots, peeled -- coarsely chopped
1 lb celery, raw, stalk -- coarsely chopped
1 1/2 cups white wine
6 lbs tomatoes, red, ripe -- finely chopped
12 ounces tomatoes, crushed
1/2 cup tomato paste
1 1/4 quarts chicken stock, canned, prepared
1 1/2 whole lemon zest
1/3 cup Worcestershire sauce
4 beef bouillon cubes, unprepared
1 1/2 teaspoons salt
1 1/4 teaspoons black pepper -- freshly ground
1 1/4 tsp garlic, granulated
3/4 teaspoon pepper, red, crushed
1 1/4 teaspoons basil, dried, ground
1 1/2 teaspoons thyme, ground
1 1/2 cups brown sugar, light

In a medium large saucepan place the anchovies and the olive oil. Simmer them on medium low for 12 to 15 minutes, or until the anchovies have dissolved.

In a large saucepan place the dissolved anchovies and the oil. Add the remainder of the ingredients and stir them together. Simmer the mixture for 1 hour.

[] Looks like this would make enough for all the members of the New York Philharmonic, and then some! []

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SWEET & SOUR DIPPING SAUCE
(similar to that served by McDonald’s)

1/4 cup peach preserves
1/4 cup apricot preserves
2 tablespoons light corn syrup
5 teaspoons white vinegar
1 1/2 teaspoons corn starch
1/2 teaspoon soy sauce
1/2 teaspoon yellow mustard
1/4 teaspoon salt
1/8 teaspoon garlic powder
2 tablespoons water

Combine all ingredients except the water in a food processor or a blender and puree until the mixture is smooth. Pour mixture into a small saucepan over medium heat. Add water, stir, and bring mixture to a boil. Allow it to boil for five minutes, stirring often. When the sauce has thickened, remove it from the heat and let it cool. Store sauce in a covered container in the refrigerator.

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SPECIAL GARLIC DIPPING SAUCE
1/2 cup margarine spread
1/4 teaspoon garlic powder

Combine ingredients in a small bowl. Microwave on 1/2 power for 20 seconds. Stir. Makes 1/2 cup. Good for bread sticks.

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CHEESE DIPPING SAUCE
1/2 cup milk
2 teaspoons cornstarch
1/4 cup Cheez Whiz
2 teaspoon juice from canned jalapenos (nacho slices)

Combine cornstarch with milk in a small bowl and stir until cornstarch has dissolved. Add Cheez Whiz and stir to combine. Microwave on high for 1 minute, then stir until smooth. Add juice from jalapeno slices, and stir.

Makes 1/2 cup.

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BLACKING SAUCE

3 lbs margarine, soft
2 oz Old Bay seasoning
2 oz Mesquite
2 oz cayenne pepper
6 oz hot sauce
1 cup lemon juice
2 oz garlic powder

Mix all together. This sauce is on the hot side, so use a little amount on your fish, steak, venison, turkey or chicken. This can be brushed on while grilling or used as a condiment for dipping.

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GREAT DIP

32 oz cream cheese
1 tomato, chopped
1 onion, chopped
24 oz jar salsa (medium or hot)
Monterey jack cheese, sliced

In a 9 X 13 pan spread about 32 ounces of cream cheese. Spread chopped tomato over cream cheese. Spread chopped onion evenly. Layer the salsa over that, and top with sliced Monterey jack cheese. Heat in 325 deg F. oven until cheese melts, or heat in microwave for 5 to 7 minutes until cheese melts. Enjoy with tortilla chips or anything else you like to dip.

[]This is probably enough dipping sauce recipes. This collection begins with dipping sauce for spring rolls (some of us call them “egg rolls”) of the type that you get in a Chinese restaurant. For a really outstanding display, you could make several different kinds of egg rolls and several different kinds of the rolls that Japanese people make with rice, veggies, fish and/or meats, wrapped in seaweed; maybe make some bread sticks – or buy all that stuff – and then serve several different big bowls of sauce. Next to the sauce bowls, place several ramekin-size containers (even paper cups or plastic would be fine), into which your guests can spoon as many different sauces as they want. I am going to search my files for more sauces, and put them into a collection. If you would like to have the entire collection e-mailed to you, please send me a note.[]

Shalom Aleichem, from Spike and Jamie

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[] Addendum: I made this lovely soup today. No recipe – I just put it together. It is lovely, and I must share it.

SPIKE’S NEW FAMOUS BEAN SOUP

1 cup Great Northern beans, rinsed
4 cups water
2 tbsp butter
1 medium onion, chopped coarsely
3 stalks celery, sliced finely
1 pork chop (uncooked – bone in or not)
1 medium potato, in 1/4-inch dice
10 baby carrots
4 inches of zucchini (1 1/2 inch in diameter), sliced thinly
1 tsp sage
4 sprigs fresh thyme (or about 1 tsp dried)
3 chicken bouillon cubes
1 tsp salt
1/2 tsp pepper

Soak the beans overnight, or boil them then let them sit, covered, for one hour. Sauté the onion and celery in the butter, until transparent and fragrant. Add to the soup, along with 4 more cups water and the 3 chicken bouillon cubes. Add the pork chop at this time, as well. Let the pot simmer for a couple hours.

Add the carrots, potato, and zucchini, and return to the simmer. Add the sage and thyme, salt and pepper. Permit the simmering to continue for another hour or so. If you used fresh thyme, remove the sprigs before serving. Serve with a nice salad and some crusty bread.

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SHALOM FROM SPIKE & JAMIE


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