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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 50<-·´¯`·.¸¸.·´¯)
May 9, 2005
(Formerly - Spike’s Good Eatin’ Recipe Collection)
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.
 Hi, Everybody! About time I came back! It is soon going to be summertime – I
don’t know why George & Ira Gershwin thought that the livin’ is easy. Nothing
worth while is every easy – or cheap. Sometimes, though it is more fun, and
that’s what we have in summertime. We will have some fun foods this time. 
3/4 cup cream cheese, softened
1/3 cup peanut butter
3 tablespoons powdered sugar
1 cup chopped yogurt-covered pretzels
1/3 cup white chocolate chips
1/3 cup salted peanuts
Four 8-inch flour tortillas
Combine the cream cheese and peanut butter in a medium bowl. Mix thoroughly. Stir in the powdered sugar until thoroughly combined. Add the remaining ingredients and mix well. Divide among the tortillas and wrap. Eat immediately, or refrigerate for up to 1 hour before serving.
Yield: 4 servings.
CHOCOLATE NIBBY COOKIES
For the best flavor, be sure to use the best-quality chocolate you can. Scharffen Berger's would be good, but Ghirardelli bittersweet, found in many supermarkets, is also an excellent choice. Makes 2 to 3 dozen cookies
4 tablespoons unsalted butter (1/2 stick)
12 ounces bittersweet chocolate, chopped
3 eggs, at room temperature
3/4 cup granulated sugar
2 teaspoons vanilla
1/3 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup coarsely ground chocolate-covered espresso beans
Position the oven rack in the center and preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats.
In a double boiler over simmering water or in the microwave on low heat (watching carefully so the chocolate doesn't overheat), melt the butter and chocolate. Stir to combine; remove from the heat and set aside until cool.
Using an electric mixer on medium-high speed, beat the eggs and sugar until the beaters, when lifted, leave a ribbon trail of the mixture, 3 to 4 minutes. Take the bowl off the mixer. Add the cooled chocolate mixture and the vanilla and, using a spoon, stir to combine.
In a bowl, combine the flour, baking powder and salt. Stir the flour mixture and the espresso beans into the batter; set aside for 5 minutes.
Spoon the batter into a pastry bag fitted with a No. 4 tip or into a heavy-duty resealable plastic bag with one bottom corner snipped to create a diagonal opening between 1/2 and 3/4 inch. For each cookie, squeeze out about 1 to 2 tablespoons of batter onto the lined baking sheet. The cookies can be fairly close together; they won't spread much during baking. While you pipe the second tray, bake the first until the cookies are puffed and cracked and the tops barely spring back when lightly pressed, about 8 to 10 minutes. The cracks should be moist but not wet. Cool the cookies on a wire rack.
CUMIN AND LIME GRILLED CORN
Ahhhh….the smells of this item in Little India here in Toronto harkens the start of summer. Men stand outside of restaurants hawking their cobs on a stick to passersby’s. The same goes on in Mumbai (Bombay) in India. Street food at it’s best. Traditionally, the corn is husked, placed on a stick and grilled until done, then the spices and butter go on. I have changed it up a bit, making a compound butter, and slipping it under the husks, so the flavour infuses more and the corn is not as charred. Cook the corn as long as you like – I prefer mine on the crunchy side, but most people like it a bit softer. This is great with tandoori chicken, or lamb kebabs. (Chef Paul Silva) Makes 8 servings
8 ears of corn, husk attached
1/4 cup butter, softened
1 teaspoon cumin, ground
1/2 teaspoon cayenne pepper
1/4 teaspoon salt (or more, to taste)
1 lime, zested and juiced
Preheat the grill to high. Pull back the husks most of the way down, without ripping them off. Remove any extraneous silky threads.
Combine the butter, cumin, cayenne pepper, salt, lime juice and lime zest together in a small bowl.
Slather the butter onto the corn kernels evenly, or to taste. Replace the pulled down husks to cover the corn.
Place on the grill and cook for 7 to 10 minutes, turning the corn every few minutes. Pull back a little of the husk to check for doneness.
Put any remaining butter for guests to put more on their corn, as with some cayenne pepper.
 Leo Kottke, who appears frequently on the Prairie Home Companion once told of
a trip during which he stopped at a rural and rustic restaurant. He saw “Hot
Brown” on the menu. He asked the proprietor what “Hot Brown” is. The man
told him that it is “Road Kill in Boiling Velveeta.” He should have paid no
attention and ordered it anyway – it looks quite marvelous! 
1 1/2 teaspoons finely chopped onion
1 1/2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups milk
a pinch of cayenne
1 tablespoon dry Sherry
3/4 cup grated extra-sharp Cheddar
4 slices of homemade-type white bread, toasted lightly
1/2 pound cooked turkey breast, sliced thin
4 thin slices of tomato
8 slices of cooked bacon
1 tablespoon freshly grated Parmesan
In a small saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened, stir in the flour, and cook the roux, stirring, for 3 minutes. Remove the pan from the heat and add the milk, scalded, in a stream, whisking vigorously until the mixture is thick and smooth. Add the cayenne and salt and pepper to taste and simmer the sauce, stirring occasionally, for 10 to 15 minutes, or until it is thickened to the desired consistency. Strain the sauce through the fine sieve into a bowl and add the Sherry and Cheddar, stirring until the mixture is smooth.
Arrange the toasts in a baking pan and divide the turkey among them. Top each sandwich with a tomato slice and 2 slices of the bacon and spoon the sauce evenly over the sandwiches. Sprinkle the sandwiches with the Parmesan and broil them under a preheated broiler about 4 inches from the heat for 5 to 7 minutes, or until the tops are brown and bubbly.
 My partner, who has diabetes, enjoys these cookies. I am not a medical
person, so don’t take my advice regarding diabetes, but Splenda has proven not
to increase his blood/sugar levels. 
MAGICAL PEANUT BUTTER COOKIES
from Paula Deen
1 cup peanut butter, creamy or crunchy
1 1/3 cups baking sugar replacement (recommended: Splenda)
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Grease a large baking sheet. In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from pan.
Makes 18 cookies.
 We sometimes like a little alcohol, and this is a nice drink. Don’t plan on
driving or operating dangerous equipment. Just have a little drink and talk with
3/4 cup sugar
2 cups chopped fresh mint sprigs plus additional whole sprigs for
1 1/2 ounces (1 jigger) bourbon, or to taste, per julep
In a saucepan combine the sugar and 3/4 cup water and bring the mixture to a boil, stirring until the sugar is dissolved. Remove the pan from the heat, stir in the chopped mint, and let the mixture stand for at least 2 hours and up to 4 hours. Strain the syrup through a fine sieve into a jar or small bowl, pressing hard on the solids, discard the solids, and let the syrup cool. The syrup may be made 2 weeks in advance and kept covered and chilled. (The syrup will darken but this will not affect the taste.)
For each julep fill a silver julep cup or 10-ounce glass with some of the ice, add 1 to 2 tablespoons of the mint syrup, or to taste, and 1 1/2 ounces bourbon, and stir the julep or holding the cup at the rim rotate it back and forth very rapidly. (A frost will form on the outside of a silver cup.) Garnish each julep with 1 of the additional mint sprigs.
Makes about 1 1/4 cups syrup, or enough for about 10 juleps.
1/2 cup butter, melted
1 teaspoon crushed red pepper
1 teaspoon ground cumin
1 teaspoon paprika
1 gallon popped popcorn
1/2 cup shredded Cheddar cheese
In a small bowl, mix together butter, crushed red pepper, cumin and paprika.
Place popcorn in a large bowl. Sprinkle with the butter mixture and Cheddar cheese. Toss until well mixed.
 Having noticed the price of pudding mix, this little collection is a real
Vanilla Pudding Mix
3 cups nonfat dry milk
4 cups sugar
1/2 tsp. nutmeg
1 tsp. salt
3 cups cornstarch
1/2 tsp. vanilla extract
Mix all except the vanilla, and store in an airtight container. To prepare, mix 1/2 cup of mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then add 1/2 tsp. vanilla extract.
Chocolate Pudding Mix
2 1/2 cups nonfat dry milk
5 cups sugar
3 cups cornstarch
1 tsp. salt
2 1/2 cups unsweetened cocoa
Mix and store in airtight container. To prepare, add 2/3 cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve.
Coconut Cream Pudding Mix
3 cups nonfat dry milk
4 cups sugar
1 tsp. salt
3 cups cornstarch
1 1/2 cups shredded unsweetened coconut
1 tsp. coconut extract
Mix the extract and the shredded coconut in a small bowl until the extract is absorbed. Add the coconut to the other ingredients and store in airtight container. To prepare, add 2/3 cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve.
Butterscotch Pudding Mix
2 cups nonfat dry milk
5 cups brown sugar, packed
1 tsp. salt
3 cups cornstarch
Mix and store in airtight container. To prepare, add 1/2 cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve.
 These are certainly a lot less expensive than the purchased slushies – and by
any other name, they are as sweet. 
1 package of unsweetened Kool-Aid drink mix, any flavor
2 cups of water
1/2 - 3/4 cup sugar
4 cups ice
In a blender, combine Kool-Aid, water and sugar. Blend. Add all the ice and blend.
Pour into cups, add a straw and enjoy on those hot summer days. Great for mom and dad too.
Variations: For Coca Cola, simply add one can of Coke and enough ice to cover and blend. Or add a scoop of ice cream before pouring in the slushie.
Shalom, from Spike the Grate and Jamie the Webmistress.
 I found this information and believe that it is too good not to share. Slow-cooker foods seem more appropriate for winter than for the warmer parts of the year, but most people who work away from home use the slow-cooker all year long. 
SLOW COOKER ENCYCLOPEDIA
(Everything you were afraid to ask.)
Oven To Crock-pot Conversions:
For most crock-pots, the low setting is about 200º and the high setting is about 300º
One hour on high is equal to 2 to 2 1/2 hours on low.
Conversion for regular ovens to crock-pots:
15 to 30 minutes oven = 1 1/2 to 2 1/2 hours on high in crock-pot or 4-6 hours on low.
35 to 45 minutes oven = 3 hours on high or 6-8 hours on low.
60 minutes to 3 hours oven = 4-5 hours on high or 8-18 hours on low.
Most uncooked meat and vegetable combinations require at least 8 hours on low.
General Cooking Times For Specific Foods:
Pot Roast-12 hours low or 4-5 hours high
Stew-10-12 hours low or 4-5 hours high
Ribs-6-8 hours low
Stuffed peppers-6-8 hours low or 3-4 hours high
Brisket-10-12 hours low
Swiss Steak-8-10 hours low
Corned Beef and cabbage-6-10 hours low or 4-5 hours high
Casserole 4-9 hours low or 2-4 hours high stirring occasionally
Rice-5-9 hours low or 2-3 hours high
Meat loaf-8-9 hours low
Dry beans-1-2 hours high, plus 8-9 hours on low
Soup- 6-12 hours low or2-6 hours high
Chicken-7-10 hours low or 3-4 hours high
Vegetable-2-4 hours low with liquid added
Baked potato-8-10 hours low
The above is very general information. Check with your owners manual for full instructions.
~¤~ To avoid breakage or cracking, never add cold water to a hot crockery insert. If you want to soak the hot pot immediately after the cooked food has been removed, add hot water to the hot insert.
~¤~ For best results, most manufacturers recommend that the slow cooker be half to three-quarters full. Refer to the manufacturer's instruction book accompanying your pot.
~¤~ Keep perishable foods, such as meats, poultry, fish, and vegetables, refrigerated until preparation and cooking time.
~¤~ If you opt to cut up vegetables or meats the night before you're planning to cook them, be sure to package each different item separately and store in the refrigerator.
~¤~ Purchase roasts and other large cuts of meats in a size and shape that will fit conveniently into your slow cooker. Otherwise, plan on trimming the meat to fit.
~¤~ To end up with the least amount of fat in finished slow-cooker dishes, use lean meats and skinless poultry, well trimmed of fat.
~¤~ In general, avoid using completely frozen foods in the slow cooker. If necessary, thaw frozen ingredients in a microwave oven before adding to the cooker.
~¤~ To avoid heat loss, refrain from removing the lid during the first three-quarters of the cooking time. If you peek often, an extensions of the cooking time maybe required. Remove the lid only to stir food or check for doneness.
~¤~ Use cooking times as guidelines. Pots vary; each one is not exactly the same, and fluctuations in power or voltage may occur. Generally, figure that 1 hour on high is about 2 hours on low. Some recipes should only be cooked on high or low, so follow directions carefully.
~¤~ Because they cook more slowly than meats, generally place fresh vegetables, such as carrots, potatoes, celery, and onions, in the bottom and around the sides of the slow cooker. Then place meats on top.
~¤~ To avoid curdling dairy products, generally add milk, heavy cream, sour cream, or cheese sometime during the last hour of cooking time. If heating cheeses for long period, opt to use processed cheeses or cheese spreads, because they can tolerate more heat. Some dessert recipes use milk, cream, eggs, and cream cheese successfully, but for the most part, these are cooked quickly on the high heat setting.
~¤~ Beef cuts will be better cooked on low for 8-10 hours, while chicken can be cooked on high for 2 1/2 to 3 hours.
~¤~ Reduce the amount of liquid used in oven recipes (unless rice or pasta is used) when using the low setting. The crock-pot retains moisture while it would evaporate in a regular oven.
~¤~ Spices may need to be reduced or increased. Whole herbs and spices increase their flavoring in a crock-pot, while ground spices and herbs may lose some flavor. Add ground spices during the last hour of cooking. Whole herbs and spices will probably need to be reduced by half.
~¤~ Rice, noodles, macaroni, seafood, Chinese vegetables and milk do not hold up well when cooked 8-10 hours. Add these to sauce of liquid about 2 hours before serving when using low, or 1 hour on high.
~¤~ If you want to use milk in an 8-10 hour recipe, use evaporated milk
~¤~ Browning meats is a personal choice. It's not necessary, but may reduce the fat content if browned.
~¤~ Sautéing vegetables isn't necessary except for eggplant which should be parboiled or sautéed due to it's strong flavor. You may want to decrease the amount of strong tasting vegetables since they will permeate the other foods in the crock pot with their full flavor.
~¤~ Dry beans can be cooked overnight on low as an alternative to soaking. Cover with water and add 1 tsp of baking soda. Drain and combine with other ingredients. Be sure beans are softened before adding to any sugar or tomato mixture.
~¤~ Use long grain parboiled/converted raw rice in recipes and use standard liquid amounts instead of reducing the liquid. For mixed recipes requiring pasta, it's best to cook the pasta separately to al dente and add just before serving.
~¤~ For soups, add water only to cover ingredients. If thinner soup is wanted, add more liquid at the end of the cooking time. .
Spike the Grate & Jamie the Webmistress
SHALOM FROM SPIKE & JAMIE
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