Stuck in someone else's frames? break free!

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 46<-·´¯`·.¸¸.·´¯)

from: Spike's and Jamie's Recipe Collection
February 20, 2004
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

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

ELECTRIC FRY PAN BAKERY

[]A reader asked whether things can be baked in an electric fry pan. Hah!

[]When I was first married, my new husband purchased a house that was not wired for 220. I had an electric range. It was an extremely expensive endeavor, because no house on the grid was wired for 220, and the electric company would have to install new transformers and a bunch of other stuff - for which we would be required to pay.

[]For several months, until we could amass a sufficient fortune, I cooked everything in the electric fry pan and an electric kettle. I used my trusty beginner's cookbook - Better Homes & Gardens - and made cakes, cookies, brownies, quick breads, and even pies. I used the regular recipes, with the only adaptation being that all cakes were square, and layer cakes had to be baked one layer at a time. There was no baking spray at that time, and I used shortening to grease the pan - dusted flour onto the shortening for baking cakes and quick-breads. I found it best to bake cookies by "dropping" an amount of cookie dough that would cover the bottom of the fry pan in one thin layer, rather than in individual cookies. The cookies can be broken after baking, and still taste good. I think the electricity to bake a cake was less than heating up a large oven, which was an additional bonus.

[]The electric fry pan is a marvelous teaching aid. When I was teaching cookery, I used it to demonstrate the power of yeast - make a yeast dough, grease the fry pan, put the dough into it and measure the depth. Put on the lid, open the steam vent, and turn the pan on to its very lowest setting. You can show the stages of rising by removing the lid from time to time.

[]In conclusion, just remember to use simple recipes. I did not try angel-food cakes or really fancy desserts. []

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

[] Here is a recipe that uses prepared stuff. I don’t use that kind of thing hardly ever. I have previously expressed my opinion about that, and I have not changed my alleged mind. However, I do not work outside my home, and have no need for speed in preparing meals. Others do, and I think from that perspective, these mixes and already-marinated meats are good. They are far better than fast food meals. Still, I have concerns about the sodium, sugar, and chemicals that go into the mixes. []

CRISPY GARLIC CHICKEN

1 envelope Lipton Recipe Secrets Garlic Mushroom Soup Mix
1/3 cup light mayonnaise
1/4 cup grated parmesan cheese
4 boneless, skinless chicken breasts (pounded thin)
2 tablespoons plain dry bread crumbs

Preheat oven to 400 degrees F. Combine soup mix, mayonnaise and cheese. On a sprayed baking sheet, arrange chicken. Top with soup mixture; sprinkle with bread crumbs. Bake 20 to 30 minutes until done.

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

[] Some readers have expressed concerns about carbonated beverages. I received recently a news item which responds to a part of the readers’ question. I do not know if this information is accurate. Some of this commentary is mine. []

There are no known adverse health effects from the carbonation in carbonated soft drinks. After all, it's only carbon dioxide, a gas that we produce in the course of being alive. What you should be concerned about is the amount of sugar you are consuming when you enjoy a soft drink. It is believed that there are between 6 and 8 teaspoons of sugar in a single 12-ounce can.

One tablespoon of butterscotch sauce or chocolate sauce drizzled over 3 scoops of ice cream provides enough sugar to fell a camel. If your soft drink is sugar-free, the amount of artificial sweetener is huge. It would probably take a ton of aspartame (or any other artificial sweetener) to kill a laboratory rat, but some people consume several soft drinks each day. The cumulative amounts of sweeteners could be great, and could very possibly have health repercussions. We also don’t know about the colorings and flavorings used in these beverages.

Additionally, there is concern about phosphoric acid which is added to many carbonated soft drinks for its tart flavor. It is suspected to inhibit the absorption of dietary calcium by the body. Some dietitians believe that is contributing to osteoporosis, and the nationwide problem of brittle and broken bones in children.

[] Again, I don’t know whether this is correct information. I am not a chemist or an expert on body chemistry. I do know that people get addicted to soft drinks. I once knew a woman who drank between 12 and 18 cans of a famous cola drink every day! I don’t know how she could even have afforded the cost. I do know that she shook a lot, and the more she shook, the more she had to have one of her soft drinks. I know how bad addictions are. I smoked for years, and tried to quit about a million times. I finally did quit when I was given a year to live. That was over 10 years ago. []

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

[] We recently purchased a rotisserie oven. Did I already tell you? Hope not! It is really quite wonderful for doing chicken. We did a tri-tip in it also, and that was simply marvelous. There’s a chicken in the rotisserie right now, and it smells so good, I may have to eat the whole thing. I like to rub an herb blend over the chicken and inside the cavity, then cook it for about 90 minutes. It will be moist and very good. One can also put some lemon or lime halves in the cavity. They have to be secured with a string, but that’s okay. A few steamed veggies and/or a nice salad, and one’s meal is complete. []

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

[] Here’s a lovely dessert: []

APRICOT-CHEESE TURNOVERS

1 recipe Pastry , chilled (recipe below)

Filling:
1/2 of 7.5-ounce package farmer's cheese (cottage cheese)
8 ounces cream cheese
1/2 cup sugar
1/4 teaspoon ground cinnamon
1 teaspoon vanilla
1 egg white
1/2 cup dried apricot halves, chopped
1/2 cup chopped pecans (optional)
1 egg, lightly beaten
Sugar, for sprinkling (optional)
Raspberry Puree (recipe follows)

Cut pastry into 8 wedges. On floured surface, roll in 6-inch circles. Place on baking sheet; cover; chill.

Prepare Filling: Combine cheeses, sugar, cinnamon and vanilla in food processor or mixer bowl. Whirl or beat until smooth. Beat in egg white until blended. Stir in by hand apricot and pecans if using.

Heat oven to 350F. Coat 2 baking sheets with cooking spray.

Brush beaten egg in 1-inch border around edge of pastry circle. Spoon scant 1/3 cup filling in center. Fold over, forming half-moon; crimp edges. Place on baking sheet. Repeat with remaining circles and the filling. Brush with egg; top with sugar.

Bake in 350F oven 25 minutes, until golden. Cool on racks 15 minutes.
Serve with puree. Yield: 8 servings.

Pastry:
13/4 cups all-purpose flour
1 teaspoon salt
1/4 cup (1/2 stick) cold unsalted butter, cut into pats
3 tablespoons solid vegetable shortening, chilled
4 to 5 tablespoons water

Prepare Pastry: Place flour and salt in food processor. Pulse to combine. Add butter and shortening. Pulse until texture of coarse meal.

With on-and-off pulses, add 4 tablespoons water just until mixture comes together. Pinch small handful of dough together; if it doesn't stick together, add another tablespoon water and process until combined. Scrape onto waxed paper; flatten into 5-inch disk. Chill 30 minutes.

Raspberry Puree:
Puree 10-ounce package raspberries in light syrup in blender. Strain to remove seeds. Refrigerate until serving time.

[] The turnovers are a bit time-consuming, but the results are wonderful. Instead of making pastry, one could use a few sheets of phillo, purchased in the freezer department of your local store. The pastry doesn’t have to be in circles – it can be in squares, and folded over the filling to make triangles. []

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

[] A reader of another newsletter requested a stroganoff recipe from McCall’s cook book. I happened to have it. It is a nice recipe.: []

BEEF STROGANOFF (PERFECT)
McCalls Cook Book 1963

2 lb filet of beef
6 Tbsp butter
1 cup chopped onion
1 clove garlic, finely chopped
½ lb fresh mushrooms, sliced ¼ inch thick
3 Tbsp flour
2 tsp meat-extract paste
1 Tbsp catsup
½ tsp salt
1/8 tsp pepper
1 can (10 ½ oz) beef bouillon, undiluted (or beef broth)
¼ cup dry white wine
1 Tbsp snipped fresh dill, or ¼ tsp dried dill weed
1 ½ cups dairy sour cream
1 ½ cups cooked wild rice tossed with 4 cups cooked white rice
fresh dill or parsley, snipped

Trim fat from beef. Cut filet crosswise into ½ inch thick slices. Cut each slice, across grain, into ½ in wide strips.

Slowly heat large, heavy skillet. In it, melt 2 Tbsp butter. Add just enough beef strips to cover skillet bottom. Over high heat, sear quickly on all sides. With tongs, remove beef as it browns. (It should be browned outside, rare inside.) Brown rest of beef; set aside.

In remaining hot butter in same skillet, sauté onion, garlic, and mushrooms until onion is golden – about 5 minutes. Remove from heat. Add flour, meat-extract paste, catsup, salt, and pepper; stir until smooth. Gradually add bouillon; bring to boiling, stirring. Reduce heat; simmer 5 minutes.

Over low heat, add wine, snipped dill, and sour cream, stirring until well combined. Add beef; simmer just until sauce and beef are hot.

Serve Stroganoff with rice. Sprinkle 2 Tbsp dill or parsley over top.

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

[] Here is a nice veggie recipe to serve with your rotisserie chicken. You may want to cut the recipe in half, because this much serves 8 to 10 people. []

BROCCOLI-AND-SQUASH CASSEROLE

2 pounds fresh broccoli florets, cut into bite-size pieces
2 pounds yellow squash, sliced
2 small onions, chopped
4 tablespoons butter or margarine
2 large eggs, lightly beaten
1 cup mayonnaise
4 cups (16 ounces) shredded Cheddar cheese
1/4 teaspoon pepper
3 cups fine, dry breadcrumbs

Arrange broccoli in a large steamer basket over boiling water. Cover and steam 5 to 8 minutes or until crisp-tender; remove from basket. Add squash and onion to basket, and repeat procedure. Combine squash, onion, and butter in a large bowl; mash. Stir in broccoli, eggs, and next 3 ingredients; spoon into two lightly greased 2-quart baking dishes. Sprinkle evenly with breadcrumbs. Bake at 350° for 20 to 25 minutes or until golden. Serves 8 - 12

[] We thank you for your patience – I keep promising to send out the recipe collection more often, but sometimes I have other stuff to do. []

(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)

Shalom, from Spike the Grate and Jamie the Webmistress

SHALOM FROM SPIKE & JAMIE


Any problems with this page?
Send the URL of this page & a description
of the problem to: webmaster (at) spike-jamie.com
Thank you!

You will have to type the email address - we are removing the clickable links because of spammers.

 


Search this site powered by FreeFind

Search for recipes in this website. 


Back to Spike's & Jamie's Recipe Collection

 

 


 

 


Disclaimer: These web site links are listed as a convenience to our visitors. If you use these links, we take no responsibility and give no guarantees, warranties or representations, implied or otherwise, for the content or accuracy of these third-party sites.

Due to the number of recipes and tips we receive, it is impossible for us to personally test each one and therefore we cannot guarantee its success. Please let us know if you find errors in any of them.

We do not endorse or recommend any recipes, tips, products or services listed in our ezines or on our web pages. You use them and their contents at your own risk and discretion. If you do not agree to these terms, please don't continue to use them. If you do use them, it means you agree to these terms.

Copyright notice - No infringement of any text or graphic copyright is intended. If you own the copyright to any original image or document used for the creation of the graphics or information on this site, please contact the Webmaster with all pertinent info so that proper credit can be given. If you wish to have it removed from the site, it will be replaced ASAP.


 

 


 

 


 

Back to Top