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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 49<-·´¯`·.¸¸.·´¯)
November 29, 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 loooooooove quince jelly! I lived in California from 1961 until now, and
all the fruits and veggies are a little different from there to here. From
October through December I always looked for quince. Found it a couple of times.
I don’t know why, but the things I bought that had sticky labels on them were
not quince. Either that, or they were not ripe, or something… I’m hoping that in
this area I will be able to find decent quince. It is good with apple, as well
as alone. Try it. 
Quince paste (known as membrillo in Spain) has a texture somewhere between that of stiff jelly and gumdrops. It's delicious on toast or crackers or with goat cheese or salty sheep's-milk cheese; manchego and membrillo is a classic combination, made better still with a few slices of serrano ham. (Quince jam and Stilton on bread is another delicious match.) You can buy membrillo at Becerra's, Pastaworks and some grocery stores, or make your own paste when fresh quince is in season, October through December. The high-pectin fruit looks like a large, lumpy yellow pear and is better cooked than raw.
4 medium quinces (about 2 pounds)
1/4 to 1/2 cup water
About 2 cups granulated sugar, as needed
Preheat oven to 350 degrees. Scrub quinces and pat dry. In a small roasting pan, bake quinces, covered with foil, in middle of oven until tender, about 2 hours, and transfer pan to a rack. When quinces are cool enough to handle, peel, quarter and core them with a sharp knife.
In a food processor, puree pulp with 1/4 cup water until smooth (if mixture is too thick, add remaining 1/4 cup water a little at a time, as needed). Force puree through a large fine sieve into a liquid measuring cup and measure amount of puree. Transfer puree to a heavy 3-quart saucepan and add an equivalent amount of sugar.
Cook puree over moderate heat, stirring constantly, until it is thickened and begins to pull away from side of pan, about 25 minutes. Lightly oil a 1-quart terrine or deep baking pan. Pour puree into terrine, smoothing top with an offset spatula, and cool. Chill puree, loosely covered with plastic wrap, until set, about 4 hours.
Run a thin knife around sides of terrine and invert paste onto a platter. (Quince paste keeps, wrapped well in wax paper and then plastic wrap and chilled, for 3 months.) Slice paste and serve with cheese and crackers.
QUINCE JELLY 01
4 lb quinces
3 quarts plus 3 cups water
2-3 cinnamon sticks
1-2" piece fresh ginger
Halve and core the fruit, then chop or mince in a food processor.
Pour 2 quarts plus 2 cups of water into a large preserving pan and add the fruit and spices. Bring up to the boil, then cover (with foil or a baking sheet if your pan doesn't have a lid) and simmer for one hour until the fruit is very soft.
Tip the mass into a jelly bag and squeeze out the liquid (For a clear jelly but a lower yield, do not squeeze the pulp). Put the pulp back into the preserving pan and add the remaining 1 quart plus 1 cup of water. Bring to the boil and simmer for 30 minutes, then strain this second batch through the jelly bag.
Combine the two sets of juice and measure the volume. Put the juice in a clean preserving pan and. After the juice has come to a boil, add 2 cups sugar for each pint of juice. (“A cup to a cup.”) Stir well until the sugar has completely dissolved. Boil fast until it begins to gel.
Pour the jelly into sterile jars and cover immediately with the lids (or melted paraffin). Allow to cool before labeling and storing.
QUINCE JELLY 02
 Spike likes to add some apples to the quince, in any recipe; the flavor of quince is sometimes very intense. 
20 lbs quinces, washed and chopped
8 lbs granulated sugar
juice of two lemons
Makes about 20 pints of jelly.
Chop a manageable number of the quinces into 8 or 10 pieces. They do not need to be peeled and the cores do not need to be removed. Place the chopped quince into a large pot, and cover with water. Bring to a rolling boil, and permit it to boil for about 45 minutes. Pour into a jelly bag or a colander lined with cheesecloth. If you want clear jelly, do not squeeze the bag or press on the fruit in the lined colander. The solids can be discarded.
Measure the juice and pour it into your washed and rinsed large pot. For each quart of juice, add 4 cups sugar (“a cup to a cup”) and the juice of one-half lemon. Bring to a boil, stirring constantly, until a drop on a cold plate shows a 'gel' - a sticky surface will start to form on the drop. Pour into sterile jars and cover with paraffin or sterile lids. (The jelly should be hot enough to cause the lids to seal; you can tell by the “pop” they make when they seal. If it doesn’t happen within 10 or so minutes, you may want to process it in a water bath for 15 minutes.
QUINCE JELLY 03
This very old recipe was submitted to an Australian person, by a person who lives in Berkshire, England. I found it so quaint and interesting, I just pasted it in, ver batim. This can be sealed with paraffin. Please don’t ask Spike what a “bladder” is! 
“INGREDIENTS: To every 1 lb of quince pulp allow 3/4 lb loaf-sugar.
“MODE: Slice quinces into a preserving-pan, adding sufficient water for them to just float. Place them on the fire to stew until reduced to a pulp, stirring occasionally from the bottom, to prevent burning, then pass the pulp through a hair sieve to keep back the skin and seeds. Weigh the pulp and add sugar to pulp in the above proportion. Place the whole on the fire keeping it well stirred until reduced to a marmalade, which may be known by dropping a little on a cold plate when, if it jellies, it is done. Pot whilst still hot. Allow it to cool and cover with oiled paper cut to the size of the mouths of the jars. The tops of them may then be covered with pieces of bladder, or tissue-paper brushed on both sides with a white of an egg.
QUINCE JELLY O4
Makes 8 (1/2 pint) jars " An old family recipe for quince jelly. Quince is a fruit related to apples and pears. It is quite tart, and cannot be eaten raw. “
7 1/2 cups sugar
3 fluid ounces liquid pectin
4 1/2 cups water
3 pounds quinces, cored and chopped, peels on
1/4 cup lemon juice
Sterilize 8 (1/2 pint) jars in boiling water for at least 5 minutes, and have new lids ready.
Place the quinces in a large pot, and pour in water. Bring to a boil, then reduce heat to low, and simmer, covered, for 15 minutes. Strain off 4 cups of the juice. Mix juice with sugar and lemon juice in a heavy pot, and bring to a boil over high heat, stirring constantly. Stir in pectin, and return to a boil. Boil for 1 full minute, stirring constantly. Remove from heat and skim off foam. Ladle into hot sterile jars, and process for 10 minutes in a hot water bath to seal. Refrigerate jelly after opening.
Store sealed jars in a cool dark place. Refrigerate jelly after opening.
Note: Processing times may be different in your area. Follow the guidelines provided in your area for preserving foods by your local university extension.
 Ok – so cool it, already! That’s enough quince stuff for now. 
 I just made this lovely thing this morning – for about the millionth time. I have used this recipe for nearly all my adult life, and it has not failed me yet. I do not usually advocate the use of purchased “makings,” but I must say that running over crackers is not a pleasant task in the rain, and the stores do have rather nice crumb crusts. This recipe will fill 3 of the 8-inch size quite nicely. That also accommodates the use of different toppings for your family to choose. The purchased crumb crusts are often on special at a reasonable price, and the keep quite well. The baking time is about the same – of course, depending in part on your oven. Mine is electric, and new. 
SPIKE'S GOOD-RICH CHEESECAKE
2 1/2 pkg graham crackers
3 Tbsp melted butter
2 Tbsp sugar (or Splenda)
1 1/2 tsp cinnamon
Leaving crackers inside waxed paper packages, and inside open box, place inside two plastic bags, then inside a large paper bag. Place just behind the right front wheel of your Volvo. Back up slowly, over the crackers, then forward, again over the crackers. If you’re “chicken,” or don’t know how to drive, use a rolling pin.
Unwrap and place the crumbs in a large bowl. Combine with melted butter, sugar and cinnamon. Line bottom and sides of spring form pan. Be sure they are thick at the corner so the walls don't fail in an earthquake. Set aside.
24 oz cream cheese (3 8-oz pkg)
1 1/4 pts sour cream
1 cup sugar (or Splenda)
1 Tbsp vanilla
3/4 cup buttermilk
3 Tbsp melted butter
Beat eggs well in mixer. Reduce to lowest speed and add bits of cheese a little at a time. Beat (slow speed) until very smooth. Add sugar, sour cream, and vanilla. Continue beating (slow speed). Add the buttermilk. Batter should be the consistency of pancake batter. Fold in melted butter. Turn into unbaked crust and bake 42 minutes at 325 deg. F., the oven having been pre-heated. Chill 8 hours or more. Serve with whipped cream, fruit, or nothing.
 Here is a nice thing I concocted a few evenings ago. I call it….
SPIKE’S BANANA BRAN BREAD
1 cup all-purpose flour
1/3 cup wheat bran
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
6 Tbsp butter
2/3 cup brown sugar (or succanot)
2 eggs, lightly beaten
2 mashed bananas (or 3 if you have them)
handful golden raisins, snipped dates, snipped dried apricots or prunes (optional)
handful chopped walnuts or pecans (optional)
Whisk together the dry ingredients. In another bowl, beat butter and sugar until light. Add in the lightly beaten eggs, then the dry ingredients. Stir to blend – but don’t beat it to death. Fold in the bananas, dried fruit, and/or nuts. Spray a bread pan, and bake in a preheated 350 Deg F. oven for about 1 hour. Turn out and let it cool before slicing. Feel free to suggest changes or additions.
 And now, for those who like to feel warm and snuggly on cold and wet days,
here are some lovely chicken soup recipes from Chef Herschel in Jerusalem: 
CHICKEN SOUP WITH LOADS OF VEGETABLES
4 quarts water
1 large cut-up chicken, preferably stewing or large roaster
Marrow bones (optional)
2 whole onions, unpeeled
4 parsnips, peeled and left whole
½ cup chopped celery leaves plus 2 stalks celery and their leaves
1 rutabaga, peeled and quartered
1 large turnip, peeled and quartered
1 kohlrabi, quartered (optional)
6 carrots, peeled and left whole
6 tbsp. chopped fresh parsley
6 tbsp. snipped dill
1 tbsp. salt
¼ tsp. pepper
Put water and the chicken in a large pot and bring the water to a boil. Skim off the froth.
Add the marrow bones, onions, parsnips, celery, ¾ of the rutabaga, turnip, kohlrabi, 4 of the carrots, the parsley, 4 tbsp. of the dill, and the salt and pepper. Cover and simmer 2 ½ hours, adjusting the seasoning to taste.
Strain, remove the chicken, discard the vegetables and refrigerate the liquid to solidify. Remove the skin and bones from the chicken and cut the meat into bite-size chunks. Refrigerate. Remove the fat from the soup.
Just before serving, reheat the soup. Bring to a boil. Cut the zucchini and the remaining 2 carrots into thin strips and add to the soup along with the remaining rutabaga cut into thin strips as well as a few pieces of chicken. Simmer about 15 minutes or until the vegetables are cooked, but still firm. Serve with the remaining snipped dill. You can also add noodles, marrow, or matzah balls.
TIP: Make a chicken salad with the remaining chicken pieces. If you want a lighter-colored soup, peel the onions and remove the chicken as soon as the water boils. Throw out the water, put it new water, add the chicken again with the remaining ingredients, and proceed as above.
OLD-FASHIONED CHICKEN NOODLE SOUP
16 cups canned low-salt chicken broth
1 3½ lb. chicken, cut into 8 pieces
½ cup chopped onion
2 carrots, peeled, thinly sliced
2 celery stalks, sliced
2 tbsps. (1/4 stick) margarine
1 cup sliced mushrooms
1 tbsp. fresh lemon juice
8 ozs. Dried wide egg noodles
½ cup finely chopped fresh parsley
Combine chicken broth and chicken in heavy large pot. Bring to boil. Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to large bowl. Cook chicken and broth slightly. Discard skin and bones from chicken. Cut chicken meat into bite-size pieces and reserve. Spoon fat off top of chicken broth.
Return broth to simmer. Add onion, carrots and celery. Simmer until vegetables soften, about 8 minutes. (Can be prepared 1 day ahead. Cover chicken meat and broth separately and refrigerate. Bring broth to boil before continuing.)
Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until beginning to brown, about 5 minutes. Stir in lemon juice. Add mushrooms to broth; stir in noodles, parsley and reserved chicken. Simmer until noodles are tender, about 5 minutes. Season soup to taste with salt and pepper.
Makes 12 servings.
LIME SOUP WITH TORTILLA STRIPS AND CHICKEN
1 cup plus 2 tbsp. olive oil
2 6-oz. corn tortillas, cut into strips
6 cups canned low-salt chicken broth
2 tbsp. minced fresh cilantro
1 tbsp. minced fresh oregano
1 tsp. apple cider vinegar
½ tsp. ground cumin
1-2 tbsp. fresh lime juice
1 skinless, boneless chicken breast half, thinly sliced crosswise
½ cup chopped seeded tomato
½ cup chopped green bell pepper
½ cup chopped white onion
6 lime slices
Heat 1 cup oil in medium skillet over medium heat. Working in batches, add tortilla strips; fry until golden, about 2 minutes. Transfer to paper towels; drain.
Mix broth and next 4 ingredients in large saucepan; bring to boil. Reduce heat; simmer 15 minutes. Add lime juice; season with salt and pepper. (Tortilla strips and soup can be made 1 day ahead. Store strips airtight at room temperature. Cover soup and chill; re-warm before continuing.)
Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; sauté 3 minutes. Add tomato, bell pepper and onion. Sauté until chicken is cooked through, about 2 minutes longer.
Place 1 lime slice in each of 6 bowls. Ladle soup over. Mound tortilla strips and chicken mixture in center of each.
Makes 6 servings.
CHICKEN SOUP WITH WILD MUSHROOMS AND HERBED MATZAH BALLS
1 tbsp. vegetable oil
1 3-lb. chicken, cut into pieces
2 large onions, cut into 1-inch pieces
12 cups water
3 celery stalks, cut into 1-inch pieces
3 parsley sprigs
2 bay leaves
Heat oil in heavy large pot over medium-high heat. Add chicken and onions and cook until brown, stirring frequently, about 15 minutes. Add 12 cups water, celery, parsley and bay leaves. Bring to boil, skimming surface. Reduce heat and simmer gently until reduced to 8 cups, about 5 hours. Strain into bowl. Cover and refrigerate until fat solidifies on top. (Can be prepared 2 days ahead.)
1 oz. dried shiitake mushrooms
2 cups hot water
1/3 cup chicken fat (reserved from stock or purchased)
4 large eggs
2 tbsp. chopped fresh chives
1 ½ tbsp. minced fresh tarragon or 1 ½ tbsp. dried, crumbled
1 ½ tsp. salt
¼ tsp. pepper
1 cup unsalted matzah meal
3 ½ quarts water (14 cups)
1 tsp. minced fresh tarragon or 1 ½ tsp. dried, crumbled
1 ½ tsp. salt
¼ tsp. pepper
1 cup unsalted matzah meal
3 ½ quarts water (14 cups)
1 tsp. minced fresh tarragon or ¼ tsp. dried crumble
Minced fresh chives
Place shiitake mushrooms in small bowl. Pour 2 cups hot water over. Let soak until softened, about 30 minutes.
Melt 1/3 cup chicken fat and cool. Combine melted chicken fat, ¼ cup shiitake soaking liquid (reserve remainder), eggs, 2 tbsp. chives, 1 ½ tbsp. tarragon, 1 ½ tsp. salt and ¼ tsp. pepper in medium bowl and beat to blend. Mix in matzah meal. Cover and refrigerate 3 hours. (Can be prepared 1 day ahead. Cover mushrooms in soaking liquid and refrigerate.)
Measure 3 ½ quarts water into large pot. Salt generously and bring to boil. With dampened hands, form cold matzah meal mixture into 1-inch balls and add to boiling water. Cover and boil until matzah balls are cooked through and tender, about 40 minutes. (To test for doneness, remove 1 matzah ball and cut open.) Transfer matzah balls to plate, using slotted spoon. (Can be prepared 1 day ahead. Cover tightly and refrigerate.)
Drain mushrooms, reserving liquid. Thinly slice mushrooms, discarding stems. Combine remaining mushroom soaking liquid, mushrooms, chicken soup and 1 tsp. fresh tarragon in heavy large saucepan and bring to simmer. Season to taste with salt and pepper. Add matzah balls and simmer until heated through. Ladle soup into bowls. Garnish with chives and serve.
Makes 8 servings.
CHICKEN SOUP WITH MINIATURE LEEK-CHIVE MATZAH BALLS
(For bigger matzah balls in this soup, form mixture into 12 rounds and cook them for one hour ten minutes.)
6 tbsp. (3/4 stick) unsalted pareve margarine
½ cup packed finely chopped leek (white and pale green parts only)
½ cup finely chopped fresh chives
2 tbsp. ginger ale
1 ½ tsp. kosher salt
¼ tsp. ground pepper
¼ tsp. ground ginger
1 cup unsalted matzah meal
12 cups chicken broth
chopped fresh chives
Melt margarine in heavy small skillet over medium heat. Add leek; sauté 5 minutes. Remove from heat. Add ½ cup chives.
Beat eggs, ginger ale, salt, pepper and ginger to blend in bowl. Mix into matzah meal and leek mixture. Cover and chill until firm, at least 2 hours.
Line large baking sheet with plastic wrap. Using moistened palms, roll rounded tsp. of matzah mixture into balls. Place on prepared baking sheet. Chill 30 minutes.
Bring large pot of salted water to boil. Drop into matzah balls; cover pot. Cook matzah balls until tender and evenly colored throughout, about 40 minutes. Using slotted spoon, transfer matzah balls to bowl. (Can be made 3 days ahead. Cover and chill.)
Bring chicken broth to simmer in large pot. Add matzah balls and cook until warmed through, about 10 minutes.
Place 4 matzah balls in each of 12 bowls. Ladle soup over. Garnish with chives and serve.
Makes 12 servings.
Chef Herschel prepares hundreds of meals a day at Aish HaTorah’s World Center in Jerusalem. He caters the five star meals for the Jerusalem Fund missions as well as the daily food for the Yeshiva students.
We wish you the best of the Holiday Season.
Shalom, from Spike the Grate and Jamie the Webmistress
Spike’s Good Eatin’ Special for November 29, 2004
NEW INFORMATION – CORRECTION
Jamie and I have been informed by a person who has another newsletter that the USDA no longer advocates the use of paraffin when making jams, jellies, and/or preserves. This person said that it is best to process the filled jars in a water bath for 10 to 20 minutes, just as in canning. The paraffin information I had came from the University of California Extension, but perhaps it has been overwritten.
Due to hybridizing and some very new farming practices, some of our fruits have become less acidic than in the past, which is why we suggest adding lemon juice to almost everything. I don’t know whether this has anything to do with quitting the use of paraffin or not. It is best that each of you look into this paraffin vs. water bath, and decide for yourselves.
Spike the Grate & Jamie the Webmistress
SHALOM FROM SPIKE & JAMIE
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