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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 48<-·´¯`·.¸¸.·´¯)
July 25, 2004
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
 I told Jamie that I have neglected our newsletters and that I have no
 She said I could probably think of one if I tried! I have not. However, I have observed that I seem to do newsletters when something hits me and I become really enthusiastic about it. That has happened. Since I had that epiphany, it makes sense to me that I am disappointed in some of the newsletters I receive. They usually seem humdrum. You know, the ones that come out daily or even weekly… they are ordinary and since I have about a zillion ordinary recipes, I delete them after reading, and seldom save anything from them.
 My partner, Larry, has diabetes, and we always have an eye for stuff
he can have – that isn’t boring and tasteless. What he seems to need
most is treats. I saved the following recipe from a television food
program called Low Carb And Lovin’ It. We fixed it this morning, and he
just loved it! It was like dessert.
MAPLE PECAN PANCAKES
Non-stick cooking spray or butter
1/3 cup heavy cream
1/4 cup water
1 teaspoon no sugar added maple extract
1/2 cup soy flour
2 tablespoons sugar substitute (recommended: Splenda)
1 tablespoon wheat (or oat) bran
1/4 teaspoon baking powder
1/8 cup chopped pecans (walnuts may be substituted)
Low Carb Fresh Whipped Cream, recipe follows
Grease a griddle or large pan with nonstick cooking spray or butter and heat over medium heat.
Mix all ingredients except pecans in a blender for about 15 seconds. Stop and scrape down the sides with a spatula, and continue mixing for another 15 seconds until well blended.
Pour approximately 16 mini-cakes onto the hot griddle, and sprinkle each with a few pecans. Cook on each side for only a minute or 2. Serve hot with melted butter or top with a dollop of Low Carb Whipped Cream.
Low Carb Fresh Whipped Cream:
1 cup heavy cream
1/3 cup sugar substitute (recommended: Splenda)
1 teaspoon no sugar added vanilla extract
With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Store in a pastry bag or glass dish with a lid and refrigerate.
Yield: 12 servings
 Soy flour has 8 grams of carbohydrates in 1/4 cup of the stuff. Whole wheat flour has 21 grams in 1/4 cup of it. Carbohydrates seem to make his blood sugar rise, and that is the reason we try to avoid them. I do not understand much about this nutrition stuff and I am definitely not an expert on diet stuff. I watch the fluctuating states of health as Larry changes day by day according to his blood sugar (which he tests frequently). He is only one person – but there must be something to this carb business on everybody’s mind, or it wouldn’t be. On the bag of soy flour are several comments, which I shall list herein. 
Meanwhile, the onion things are quite delicious, especially when we
use the sweet onions.
¼ tsp pepper
1 can evaporated milk
optional additions: mustard, crushed pepper flakes, sprinkling of nutmeg, cooked and crumbled bacon, sliced tomatoes (on top), chopped ham, green peas, salsa, grated cheddar ****
3 quart baking dish, well-sprayed
Cut onions in half and then slice into semi circles. Cook in small batches in a little olive oil until caramelized. Add pepper but no salt to cooking onions. Transfer into well sprayed baking dish until the dish is 3/4 full.
Beat 10 eggs and a can of evaporated milk together in large bowl. Add a teaspoon salt and additional pepper if desired. Pour over cooked onions in baking dish. Liquid should cover onions by about a quarter of an inch.
****If you wish to use any of the “optional additions,” it would be best to select one, rather than adding all of them. You could bake this dish in small ramekins, using one additional ingredient in each one. It would probably work to add crumbled bacon or chopped ham by stirring it into the caramelized onions, and then top the cooked dish with a little grated cheese and put it back in the oven for 5 minutes or so for the cheese to melt. Sliced tomatoes make a good topper. You can always bring your dish out of the oven when it is about half-way done (or later) and put toppers on it so the toppers won’t burn. It’s okay to play with this dish.
Bake at 350 for an hour or more until center is done.
Large, sweet onions (Vidalia, etc.)
1 cup buttermilk
1 ½ cups flour
Oil for deep frying
Preheat oil for deep-frying. Cut onions into 1/2-inch slices and separate into rings (a single onion will make quite a stack of onion rings). In a bowl, combine buttermilk and egg (can make more as needed). Pile about flour in a shallow dish. Dip rings first in buttermilk mixture, then coat with flour. If you like a thicker batter, repeat buttermilk and flour layers. Drop into hot oil and fry until golden (don't fry too many at once or oil temperature will drop). Drain on paper towels and keep warm in oven until all are cooked. Serve immediately.
 Joanne made this for band practice yesterday. It is so good, it
must be a sin to eat it! Everybody liked it. She doubled the recipe
and it worked very well – just in case you want to commit a REALLY big
sin and eat a lot of it! 
RHUBARB ANGEL TRIFLE
1 cup flour
1 Tbsp sugar
½ cup butter, cold (1 stick, ¼ lb)
1 cup sugar
2 Tbsp flour
¼ tsp salt
½ cup heavy (whipping) cream
3 egg yolks
2 ½ cups fresh rhubarb
3 egg whites
1 tsp vanilla
6 Tbsp sugar
Crust: In large bowl, combine flour and sugar. Cut in butter (or pulse in the food processor) until mixture resembles coarse crumbs. Press mixture into ungreased 8 inch square baking dish. Bake the crust @ 350 F for 15 to 20 minutes, or until lightly browned.
Filling: While crust is cooking, combine sugar, flour, and salt in mixing bowl. Beat in cream and egg yolks. Stir in rhubarb. Pour over hot crust. Bake uncovered for 40 minutes, or until set.
Meringue: In mixing bowl, beat egg whites and vanilla at medium speed until Soft peaks form. Gradually add sugar, 1 Tbsp at a time; beating on high until stiff peaks form. Spread over hot filling, sealing edges of baking dish. Bake 15 minutes, or until golden brown. If desired, sprinkle with toasted coconut. Cool on a wire rack, and cut into squares. Refrigerate leftovers. From Joanne Azevedo
2 tbsp. butter
2 large. whole chicken breasts, cooked, deboned, skinned, and cleaned
1/2 cup frozen strawberries, defrosted (or fresh)
4 pear halves
1 cup heated chicken stock
1 tbsp. cornstarch
2 tbsp. cold water
Salt and pepper
Few drops of lime juice
Heat butter in sauté pan. When hot, add chicken and sprinkle with lime juice. Cover and cook 4 minutes over medium low heat. Season chicken and turn over; continue cooking, covered, 4 minutes. Turn again; cover and cook 8 minutes over medium low heat. Add strawberries and pears to pan; continue to cook 3 to 4 minutes. Remove chicken and pears from pan; set aside.
Add chicken stock to liquid remaining in pan; bring to boil. Cook sauce 2 to 3 minutes over medium heat. Mix cornstarch with water; stir into sauce. Simmer 2 minutes over medium low heat. Correct seasoning and pour sauce over chicken and fruit.
Bob’s Red Mill Stone Ground Whole Grain Soy Flour – 35% Protein comes in a one-pound bag (probably in other sizes as well) with the following
In any recipe calling for all-purpose flour, replace up to 30% of the usual flour with soy flour. Since soy flour is free of gluten, which gives structure to yeast-raised breads, soy flour cannot replace all the wheat or rye flour in a bread recipe.
Baked products containing soy flour may brown more quickly. Try reducing baking time or lower oven temperature slightly.
Stir soy flour before measuring it, since it can become packed down in its container.
Use soy flour to thicken gravies and sauces.
Try soy flour in frying batters or dough to reduce the amount of fat absorbed.
Use soy flour as a cholesterol-free egg substitute in baked goods. Replace one egg with one tablespoon soy flour and one tablespoon water.
Lightly “toasting” soy flour before using it in a recipe will enhance its nutty flavor. Briefly cook soy flour in a dry skillet over moderate heat, stirring occasionally.
HOMEMADE SOY MILK
1 cup soy flour
3 cups water
Bring the water to a boil. Slowly pour the soy flour into the water, stirring constantly with a whisk. Reduce heat and simmer for 20 minutes, stirring occasionally. Line a colander with cheesecloth or nylon mesh (panty hose?) and place the colander in a large bowl or pot. Strain the soy flour mixture through the lined colander. Refrigerate the milk immediately. Flavor with sweetener, vanilla, or other flavoring as desired.
That’s all for now. I’m enthusiastic about soy flour and about those pancakes. Whipped cream is a lovely topping. 
Shalom, from Spike the Grate and Jamie the Webmistress
SHALOM FROM SPIKE & JAMIE
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