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 51<-·´¯`·.¸¸.·´¯)
August 5, 2005
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.
 Here it is August already. I see that everybody is looking for
chilled soups and for salads that are hearty enough to be an entrée or
a whole meal. Not I. I am looking for real food. Food that is
comforting, tasty, and so filling that I need a nap after dinner. I can
put my convection oven on the back porch, and not worry about
overheating the kitchen. 
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground red pepper
1 can (28 ounces) crushed tomatoes
16 ounces nonfat sour cream
6 scallions, chopped
1 can (4 ounces) chopped green chilies, drained
6 to 7 flour tortillas (8-inch)
3 cups shredded cooked chicken
1 can (15.5 ounces) corn, drained
8 ounces shredded cheddar cheese
Sliced black olives, sliced scallions
Heat oven to 350F. Mix chili, cumin, salt, pepper, tomatoes in bowl. Mix sour cream, scallions, chilies in second bowl.
Spread 1/2 cup tomato mixture in 13 x 9 x 2-inch baking dish. Arrange 2 tortillas to cover bottom; use pieces from another tortilla to fit corners if needed. Top with half the sour cream mixture, half the chicken, half the corn, 1 cup tomato mixture, one-third cheese. Repeat layering, ending with tortillas, tomatoes. Sprinkle remaining cheese around edge.
Bake in 350F oven 35 minutes, until bubbly. Let stand 15 minutes.
Garnish with olives and scallions.
Yield: 12 servings.
 Remember the little cookies they used to serve with ice cream
sundaes? I think they were there not so much for their flavor (they
didn’t have much) as for the opportunity to warm your palate and prevent
brain freeze. And they were pretty. They don’t cost much at the
supermarket, but they taste like paper. These have a subtle flavor and
they are fun. 
For the cookies:
1/2 lb butter
1/3 cup heavy cream
2 cups all-purpose flour
For the filling:
3/4 cup sifted confectioner's sugar
4 Tbsp butter
1 tsp vanilla extract
Food coloring (optional)
To make the cookies, mix the butter, cream, and flour thoroughly. Chill for 1 hour before rolling to a thickness of 1/8 inch on a lightly floured surface. Cut into 1 1/2-inch rounds and coat both sides with granulated sugar. Place on an ungreased baking sheet and prick each cookie 4 times with the tines of a fork. Bake in a preheated 375F oven for 7 to 9 minutes, until slightly puffy. Cool on wire racks. Blend together the ingredients for the filling, tinting it a pastel pink, green, or yellow if desired. Stick the cooled cookies together in pairs using the filling. Makes about 5 dozen cookies. Serve with any flavor of ice cream.
 Here’s a nice stir-fry recipe. If shrimp is not available in your
locale, those vacuum bags of imitation crab (“krab”) provide nice
substitutes for any kind of shellfish. 
TOKYO SHRIMP TERIYAKI
2 1/2 cups warm water
4 tablespoons soy sauce
4 tablespoons granulated sugar
3 tablespoons packed brown sugar
1 teaspoon white wine
Dash of garlic powder
1/4 tsp MSG - optional
1/2 cup hot water
1 tablespoon cornstarch
8 cups sliced fresh Oriental-style vegetables (napa, carrots and onions)
Vegetable oil to stir-fry vegetables
4 cups cooked small shrimp (shelled and deveined before cooking)
2 cups steamed rice
To make sauce, combine the 2 1/2 cups warm water, soy sauce, sugars, wine, garlic powder and Hon Dash. Bring to boil and boil 1 minute, stirring to combine. Sauce should be very thin.
Combine the 1/2 cup hot water with cornstarch in small bowl. Mix until smooth. Add all of mixture to sauce. Boil 3 minutes to thicken slightly. Mixture should be consistency of thin gravy.
Cook vegetables in a little oil in wok until tender yet still crisp. Do not overcook. Remove from heat; drain all water from vegetables. Add shrimp and sauce and cook 1 to 2 minutes or until shrimp is heated through. Serve over rice.
Note: This makes a generous amount of sauce. Some will be absorbed by the rice. Add the sauce gradually, so as to avoid “accidental soup.”
 This is a nice drink for summer evenings. Or winter evenings. Or
any time you like! 
2 quarts La Casera (sweet sparkling water) or use diet 7-up
1 bottle (750ml) dry red wine
1 bottle (750ml) dry white wine
1 stick cinnamon
4 oranges, scrubbed, unpeeled, cut into eighths
2 lemons, scrubbed, unpeeled, cut into eighths
Several hours or overnight before serving the sangria, pour about 1/3 of the red wine into a jar and add the cinnamon stick, one cut up orange and 1 cut-up lemon. Let marinate. Just before serving, put plenty of ice into a punch bowl or pitcher and mix in all the ingredients.
 In addition to my portable convection oven, I have an electric
kettle. That can be used on the back porch as well, and needs very
little attention once it is properly started. The electric kettle is
not a slow-cooker; the temperatures are the same as on your electric
stove cook-top, and it turns itself off and on to maintain the
temperature you have set. This recipe is from a “drafthaus” in
UGLY OYSTER GUINNESS BLACK BEAN SOUP
1 pound black beans soaked overnight
2 large onions chopped
4 jalapeno peppers, chopped
5 cups beef stock
1 pound carrots, julienned
2 Tbsp olive oil
1 tsp ground cumin
3 cloves garlic, crushed/minced
1 16-oz can Guinness beer
1 tsp Tabasco sauce (or more, to taste)
1 yellow bell pepper, diced
1 red bell pepper, diced
1 Tbsp olive oil
Bring beans and stock to a boil and simmer for about 1 hour, or until tender. In a separate pan, add olive oil and sauté garlic, onions, jalapenos, and carrots for about 3 minutes or until soft, then add cumin. Add sautéed vegetables to beans, along with a can of Guinness and the Tabasco. Simmer for one hour. Prepare garnish by combining yellow and red peppers, drizzle 1 Tbsp olive oil over all, and toss. Garnish this soup by placing 1 Tbsp sour cream atop soup and 1 Tbsp bell pepper mixture onto the sour cream. Sprinkle on the dill weed and cayenne pepper to finish.
 I’m always whining because I cannot make acceptable candy. Perhaps Jamie can make good candy – I’ve never asked her. I don’t want to waste time being envious! My candy attempts always end badly: either you need a fireman’s axe to get it out of the pan, or you need a bib and a spoon. I have decided to quit whining about it, because I have learned something. Those supermarket gondolas that have bulk candies by the pound, and provide sacks and bag closers, have some very nice and inexpensive candy. No more whining!!! 
PSST - Don't tell Spike - but, I make very good candy. ; ) -Jamie
Have a great end-of-summer, and enjoy the prospect of falling leaves and rising grades.
SHALOM FROM SPIKE & JAMIE
Any problems with
Send the URL of this page & a description
of the problem to: webmaster (at) spike-jamie.com
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