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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 41<-·´¯`·.¸¸.·´¯)
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
 Summer is upon us – in my home town, Tracy, California, USA, it has been hot. Yesterday the high temperature was 96 F. and today promises to be hotter. We do quite a bit of barbecue here during the hot days. Since I am on supplemental oxygen, I can’t be near the barbecue (unless I want to be blown to smithereens), and I consider that fortunate. Fire is frightening to me, and always has been. Most of the people we see standing at the barbecue are male, and I think that is wonderful! Larry likes to barbecue, and he is pretty good at it. 
1 cup “Krab” (Pollock, cut up and in plastic vacuum-sealed bags), minced
1/4 cup minced raw zucchini
2 Tbsp chopped olives
1 avocado, finely minced and rinsed in lemon, orange, or lime juice
1/2 cup mayonnaise (or more)
2 Tbsp minced onion, green onion, or shallot
salt and pepper to taste
thinly sliced tomato
split bagels or croissants – or just plain bread
Split and heat the bagels. Wash and pat dry the lettuce, slice the tomato. Mix the other stuff together. It needs to be the consistency of egg salad for sandwiches or tuna salad for sandwiches – moist, to your taste. Do that by adjusting the mayonnaise. If you like, mince the tomato and shred the lettuce, and stir them in with the Krab mixture. Apply your mixture to the bagels, and prepare to faint with delight.
 If you like sandwich and soup combinations, a nice tomato bisque goes well with the Krab sandwich. A little fresh fruit could top it off as dessert. Or maybe sherbet. 
 I made this recipe about a lifetime ago – everybody we love has
enjoyed it. 
CHICKEN ALA MARGOT
2 Tbsp butter
2 Tbsp oil
2 fryers, cut up (or packaged breasts, thighs, and/or legs)
salt and pepper
3/4 cup sherry
1 can (10 1/2 oz) chicken broth – bouillon would do quite well
1/4 cup soy sauce
3 Tbsp cornstarch
2 tsp ground ginger
1 Tbsp sugar
2 Tbsp ginger root, chopped, or preserved ginger, chopped
12 sliced mushrooms
6 green onions, sliced, and including green tops
1 can water chestnuts, sliced thinly
1/2 cup slivered almonds (optional)
1 1/2 cups chopped celery cabbage, Chinese cabbage, or bok choy
or 1/2 lb snow peas
or 1 1/2 cup fresh bean sprouts
or a combination of all three (total no more than 2 cups)
In a skillet, heat butter and oil, and brown the chicken. Season with salt and pepper, and remove the chicken, discarding excess fat.
In the same skillet, combine liquids and cornstarch, and cook over high heat, stirring until sauce thickens. Pour the sauce into a sprayed casserole dish, and then add the seasonings, stirring to blend well. Put in the browned chicken. Cover, and bake at 350 deg. F. for 45 minutes. Add veggies and almonds, then Bake 15 minutes longer.
Serve over rice or noodles.
 I saw this recipe – formula, actually – on another newsletter. The
new shower sprays are wonderful! They are especially wonderful if you
have ever scrubbed the mildew out of the grout in a tiled shower. I
doubt that the dental gods knew what a miracle the toothbrush was – and
at the same time, what a task it would be to wield one of those for the
most part of an entire day. The afore-mentioned new shower sprays are
quite expensive. If this stuff works well, it would be a
good thing. Unless, of course, the ingredients are expensive! s
Fill spray bottle almost full with hot water and add:
1 tsp. borax
1 tsp. washing soda
1 Tbsp. liquid Castile soap
1/2 cup vinegar
Spray shower walls after each use.
 I’ll wager that most of you have not seen this recipe before! 
DEEP FRIED RATTLESNAKE
1 large rattlesnake (dead, but freshly killed; fangs and venom removed***)
1 large egg
1 cup flour
1/4 cup cornmeal
1/4 cup milk
salt and pepper to taste
2 cups Canola Oil
In a medium frying pan heat Canola oil on medium heat. Skin snake, cut into 3" to 4" pieces. Combine rest of ingredients. Roll snake pieces in the mixture, coat well. Place snake pieces into hot grease and cook for approx. 4-6 min. Serve hot.
*** I don’t know where they store their venom – maybe there is a sac of some sort in the head, with tubes that carry it to the fangs. If I learn more, I’ll put it in another newsletter.
 Here’s another unusual entrée: 
MARINATED FRIED ALLIGATOR
1 lb. alligator fillets
1 cup sherry
1 Tbsp lemon pepper
1 tsp. Season-All
1/4 cup lemon juice
1/2 cup Italian salad dressing
Marinate meat in the sherry, lemon pepper, Season-All, lemon juice and salad dressing for 2 hours.
Drain and dredge meat with flour. Fry pieces for about 15 minutes, turning often until brown. Drain and serve hot.
 I don’t know how it works, but there are places on line from which you can order stuff like alligator, emu, buffalo, and maybe even rattlesnake. Perhaps they send it to you frozen. I’m not a little surfer girl (although I like the Beach Boys), so if any of you find places like that, you could submit them to me and I could list them on my next newsletter.
 I am wondering if, since they are both reptiles, alligator and rattlesnake would taste similar to one another. ??? 
 Very often, looking through recipes, we see that Crème Fraiche is
I have looked it up about a hundred times, and cannot seem to remember
what that is. Here are the directions for making it. I don’t think it could
be successfully frozen. 
CREME FRAICHE - Stir 1 teaspoon cultured buttermilk into 1 cup (8 fl oz/250 ml) heavy (whipping) cream. Cover tightly. Leave at warm room temperature until thickened, about 12 hours. Refrigerate until ready to serve. It will keep for up to 1 week.
See ya next time!
Shalom, from Spike and Jamie
SHALOM FROM SPIKE & JAMIE
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