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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 52<-·´¯`·.¸¸.·´¯)
September 28, 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.
Spike the Grate & Jamie the Webmistress
 Good Morning, everybody! I love autumn! I hate being a dope! Jamie and I have
had our web site for a number of years now. Only yesterday I learned that we
have a search thing wherein you can type in an ingredient and it will bring up
recipes. What a surprise that was! I wanted to do something different with
salmon but didn't know the name of the kind of thing I wanted to do. When I got
onto our site, I accidentally got to the bottom of the page, and there I saw a
In my infinite ignorance, I just typed in "salmon" and waited for nothing to happen. About a million recipes came up and there was enough information that I could tell whether or not I wanted to look at that specific recipe, and all ya have to do is click on it. My Gawd!!! You see, I am very good at word processing, but know nothing about posting stuff on the net and do not have much knowledge or experience about using the net. Now, my only hope is that Jamie does not read this paragraph and see what a dope I am! I do make sure that Jamie knows how much she is appreciated and how much her work is valued. I surely don't have to tell her I didn't know we had a site search facility that does ingredients.. 
Jamie's favorite entrée is lemon chicken. This one looks good. You could serve steamed corn on the cob and a nice fruity salad with it. 
NOTE from Jamie - As editor of this newsletter I am going to take the liberty of
butting in here - something I don't do, since the newsletter is Spike's creation
- I just send it out to you.
My favorite entree is Lemon Chicken because that is the way I found Spike - or she found me - I guess it really doesn't matter which way it happened - the important thing is that we found each other.
Years ago we both subscribed to a recipe newsletter which allowed the readers to post requests for recipes. I posted a request for a recipe for Lemon Chicken and received a reply from "Spike the Grate" who said that she had about 1,524 recipes for Lemon Chicken "only 6 of which are any good." That was the start of a relationship that has been a great blessing in my life. So, Lemon Chicken is now one of the ways that Spike and I say "I love you." We find new versions of the recipe and send it to each other - I personally have not tried cooking any of them - the point is the message not the recipe.
If Spike did not know that our website has a Search Engine Function, that does not make her a dope - it means that I did not tell her something that she should have known. And so should you. At the bottom of each of our web pages is a lot of information - including a place where you can search each of our websites for recipes or ingredients or any other key word.
Sorry - I don't usually butt in here - and 2,000 people who subscribe to this newsletter just received a lot more information about us than they probably wanted to know. Back to the recipes. - Jamie
SPICY LEMON CHICKEN BREASTS
Makes 4 servings.
1 tbsp lemon juice
1/4 cup flour
1/8 tsp garlic powder
1/8 tsp paprika
4 to 6 chicken breast, boneless and skinless
1/4 cup butter
2 tsp instant chicken bouillon
2 tbsp lemon juice
In small mixing bowl, beat eggs with 1 teaspoon lemon juice. Combine flour with garlic powder and paprika. Dip chicken in egg mixture; coat with seasoned flour.
In large skillet, heat butter then brown coated chicken breasts.
Dissolve bouillon in 1/2 cup boiling water; stir in 2 Tbsp. lemon juice.
Pour over chicken in skillet. Simmer for 20 minutes.
 This will blow your minds! My partner, Larry, has diabetes. I know - I've
told you before. With that in mind, and the fact that he takes no medicines for
it, and the fact that cutting back on carbohydrates helps keep his blood sugar
where it should be, I have made some special recipes. Some of them are pretty
yucky, and I don't share them with you. These are weird, but they are good.: 
1 8-oz can tomato sauce
1 tsp dried oregano
1/2 tsp marjoram
1/2 tsp basil
1/2 tsp finely minced garlic
pinch Splenda (or sugar if you can)
1/2 tsp salt
Bring to a simmer and leave it on the burner, turned off, while preparing the toppings. This is adapted from a Domino's pizza sauce clone.
LOW CARB PIZZA CRUST
2 cups soy flour
4 eggs, beaten until yolks and whites are well combined
1 cup heavy cream
1/2 cup seltzer water (use the rest for nice drinks!)
1 1/2 tsp salt
Preheat oven to 375 degrees F.
To the beaten eggs, add cream and seltzer water. Add the salt, and stir in the soy flour. The mixture will be rather liquid in texture.
Butter or spray 3 individual size pizza pans or use 3 9-inch pie pans. Spread Batter thinly on the pans. Bake until slightly browned and cooked through.
Spread on your pizza sauce. Add on some grated mozzarella and cheddar and parmesan cheese - or only one if you prefer - and any other toppings you want. We used pepperoni, Canadian bacon, sliced olives, mushrooms, thinly sliced onion, thinly sliced bell pepper (red, green, yellow), and some sausage balls. Probably ham, tomato, and pineapple would be good as well. Back into the oven for awhile, until the veggies are cooked. After taking it out of the oven, we added some more grated cheese to the top.
PIZZA CRUST WEIRD
By Spike the Grate
2 medium zucchini squash, washed and grated (3-4 cups grated)
2 Tbsp grated onion
1 egg, beaten
2 Tbsp besan (chickpea - garbanzo bean - flour; get it in the India markets)
1 tsp salt
1/4 cup grated cheese
Mix all ingredients, gradually adding them in the order given. Spray some foil, and place it on a baking pan, turning up the foil edges to form a small rim. Spread the zucchini mixture over, and bake at 400 Deg. F. for about a half hour, until the edges are slightly browned.
Spread with the pizza sauce and any toppings you want, and put it back into the oven for 10 to 15 minutes. For a large family, double or triple the amounts of zucchini and besan - you won't need more egg, as it is merely a binder. (Soy flour may work just as well as besan. I haven't tried soy for this recipe.)
The beauty of this recipe is the carbohydrate count. A thin pizza crust calls for 2 cups all-purpose flour, which alone is 180 grams of carbohydrates. The besan flour has a carb count of only 53 grams per cup - ergo, 6.5 grams for this recipe. The flavor of the zucchini "crust" is quite bland, unless you want to add spices and/or herbs (which you certainly can), and will not overwhelm the flavors of any toppings you choose. The down side is that one should eat it from a plate with a fork, rather than out of hand.
This is pretty darned good! Nice for lunch if you're having company. 
SWEET AND SOUR CHICKEN
1 lb cut up chicken breast meat
2 tbsp olive oil
1/2 cup green pepper strips
1/2 cup red pepper strips
1 cup carrot strips
garlic, minced, to taste
1 tbsp cornstarch
1/4 cup soy sauce
8 oz crushed pineapple with juice
3 tbsp vinegar
3 tbsp brown sugar
1/2 tsp ginger
Brown chicken in oil. Add peppers, carrot, garlic; cook and stir 1-2 minutes. Mix corn-starch with soy sauce; add to pan with pineapple, vinegar, sugar, ginger. Bring to full boil. Serve over rice.
 This is a nice chili for a large family, for company, for left overs. It
suggests the use of a Dutch oven. I don't have one. I just use a big pot. You
could also use a crock pot, and let it cook for 5 or 6 hours, add the canned
beans, and then cook for maybe 1 hour more. 
4 tablespoons corn oil
2 pounds boneless chuck roast, cut into 1-inch cubes
1 large onion, chopped
4 cloves garlic, minced
1 teaspoon cumin
1 tablespoon chili powder
1/4 teaspoon crushed red pepper flakes
2 14-1/2 ounce cans diced tomatoes
1 14-1/2 ounce can beef broth
1 10-ounce can enchilada Sauce
2 15-ounce cans red kidney beans, rinsed and drained
1/2 cup water
1/4 cup masa harina (tortilla flour ), optional
Salt and pepper to taste
3 tablespoons fresh cilantro, minced
1/2 cup Monterey Jack cheese, shredded
In a large Dutch oven, heat Crisco Oil over medium high heat. Add cubed meat in batches, cooking until brown. Add onion and garlic with last batch of meat; drain. Return meat, onion and garlic to the pot. Add cumin, chili powder and crushed red pepper flakes. Stir in tomatoes, beef broth, enchilada sauce and beans; bring to a boil. Reduce heat; simmer, covered, for 1 hour, stirring occasionally. Simmer 30 minutes, uncovered, or until meat is tender. In a small bowl, mix optional masa harina with water; stir into chili. Cook 10-15 minutes more, stirring frequently. Season to taste with salt and pepper. Ladle into serving bowls; garnish with cilantro and shredded cheese. From Crisco.
SHALOM FROM SPIKE & JAMIE
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