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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 55<-·´¯`·.¸¸.·´¯)

March 8, 2006
from: Spike's and Jamie's Recipe Collection
http://www.spike-jamie.com

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[].

Shalom, from

Spike the Grate & Jamie the Webmistress

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[] St. Patrick’s day is fast approaching. I’ll look for some Irish recipes to send to you. []

[] Most Americans think of Corned Beef and Cabbage when they think of Irish foods.[] This is an excellent recipe, even if you’re not Irish:

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CORNED BEEF WITH DUMPLINGS AND CABBAGE

1 corned brisket, approximately 3 lbs
1 onion
4 cloves
2 bay leaves
8 – 10 whole black peppercorns
1 small cabbage

for the dumplings:
1 small onion, finely chopped
small bunch of parsley, chopped
1 cup self-rising flour (which see below)
2 oz grated chilled shortening or margarine
salt and ground black pepper

Soak the meat in cold water, if necessary, for several hours or overnight. When ready to cook, drain the meat and put it into a large heavy pan or flameproof casserole. Cover with fresh cold water.

Stick the cloves into the onion and add it to the pan, with the bay leaves and peppercorns. Bring slowly to a boil, cover, and simmer for 2 hours, or until the meat is tender.

Meanwhile, make the dumplings:
Mix the onion and parsley with the flour, shortening, and seasoning, and then add just enough water to make a soft, but not too sticky, dough. Dust your hands with a little flour and shape the dough into 12 small dumplings.

When the meat is cooked, remove it from the pan and keep warm. Bring the cooking liquid to a brisk boil, put in the dumplings, and bring back to a boil. Cover tightly and cook the dumplings briskly for 15 minutes. Don’t peek.

Meanwhile, slice the cabbage leaves finely and cook lightly in a little of the liquid from the beef. Serve the beef sliced with the dumplings and shredded cabbage.

Boiled potatoes and parsley sauce are traditional accompaniments.

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[]Here’s one of my favorites (I am, in fact, Irish by descent.) I make this any time I feel like it, and don’t wait for a holiday.[]

SPOTTED DICK

3 cups unbleached all-purpose flour
3 tablespoons granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons cold butter
1/2 cup dried currants or raisins (Spike prefers golden raisins – sultanas)
11/4 cups buttermilk
2 teaspoons milk

Preheat oven to 375 degrees. In a large bowl, sift together flour, sugar, baking soda, baking powder and salt. Cut in butter until mixture is the consistency of coarse crumbs. Stir in currants.

Add buttermilk and stir only enough to barely moisten dry ingredients.

Turn dough out onto a floured surface and knead lightly until it is smooth enough to shape into a flattened ball about 11/2 inches high. Place on a greased baking sheet and brush with the 2 teaspoons milk. With a floured knife, cut an X into the top of the loaf (cutting from the center to within about 1 inch of the edge) about 1/4 inch deep.

Bake until loaf is golden brown, 40 to 45 minutes. Test by inserting a wooden skewer in thickest part. Slide loaf onto a wire rack to cool slightly. Cut into thick slices and serve warm or at room temperature, with butter.

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[] Here’s a nice entrée – so called because it was believed that only lawyers could afford this luxurious dish. I’ll help make it less luxurious, but very tasty anyway. []

DUBLIN LAWYER

1 2-lb lightly cooked lobster – Spike uses imitation lobster made from
pollock
3/4 cup butter
1/3 cup Irish whiskey
2/3 cup heavy cream
sea salt and ground black pepper

I will spare you the directions for dismembering and cooking a real lobster. If you want to use real lobster-tail, your fish-monger will give you directions.

Melt the butter in a pan over a low heat. Add the lobster pieces and turn in the butter to warm through. Warm the whiskey in a separate pan and pour it over the lobster. Carefully light it – unless you are unable to be around flames, in which case, ask somebody else to do it! Add the cream, and heat gently without allowing the sauce to boil, then season to taste. Turn the hot mixture into individual bowls and serve immediately. If you have used real lobster tail, serve it in the washed and warmed shells.

Using whiskey and cream, I don’t imagine the difference in taste between the imitation lobster and actual lobster would be very pronounced.

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[] This is a very popular dish in Ireland, and it is inexpensive.[]

DUBLIN CODDLE

8 (1/4-inch thick) ham or bacon slices
2 pounds Potatoes, peeled and sliced
4 large onions
8 pork sausages
4 tablespoons chopped parsley
salt and pepper

Boil the bacon or ham (in large chunks) and the sausages in boiling water for 5 minutes. Drain but keep the liquid. Put the meat into a heatproof oven dish, with the thinly sliced onion, potatoes and the chopped parsley. Season and add enough stock to barely cover. Lay greaseproof paper on top and put on the lid. Cook in a moderate oven (200F/Gas 1/2 to 1) for about an hour until the liquid is reduced by half, and all ingredients are cooked. Serve hot with soda bread or spotted dick.

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[] Here’s another one. []

DUBLIN CODDLE

2 pounds pork sausages-bangers
seasoned flour
bacon fat
sunflower oil
2 large onions diced
2 garlic cloves
1 pound lean bacon slices or thinly sliced smoked pork or ham
4 large potatoes thickly sliced/peeled
2 carrots thickly sliced peeled
bunch of fresh herbs to taste
black pepper
hard cider
chopped parsley

Dip sausages into seasoned flour and seal in hot bacon fat. Soften onions and garlic cloves in the oil. Put sausages bacon and onions in large sauce pan with potatoes and carrots and herbs. Cover with cider. Cook over moderate heat for at least an hour-do not boil. Garnish with parsley. Wash down with mugs of Guinness stout and soda bread or spotted dick (which see).

Serves 6.

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[] Here is a nice way to end the day – if you are still conscious! Also good if you have a cold! I once knew a nun who said she just loves it when she gets a cold, because they give a “little snort” of whiskey at night! []

WHISKEY PUNCH

For each drink:

4-6 whole cloves
4 Tbsp Irish whiskey
1 thick slice of lemon, halved
2 tsp raw sugar (or to taste)

Stick the cloves into the lemon slice, and put it into a large, stemmed glass (or one with a handle), with the whiskey and the sugar. Put a teaspoon into the glass, to prevent the hot water from cracking it, then top it up with boiling water. Stir well to dissolve the sugar, and serve.

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[]This is another good one: []

JAMESON WTR
(What’s The Rush?)

For each drink:

1 1/2 Tbsp whiskey
5 Tbsp lemonade
dash apple juice
ice

Pour whiskey into a tall glass and add some ice. Add the lemonade and apple juice. Stir and decorate.

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[] Dessert is always good, whether for a holiday or not. I sometimes have dessert for breakfast! []

IRISH APPLE CAKE

2 cups self-rising flour (which see below)
pinch salt
pinch ground cloves
1/2 cup butter, at room temperature
3 or 4 cooking apples
1/2 cup caster (superfine) sugar
2 beaten eggs
a little milk for mixing
granulated sugar for garnish

Preheat the oven to 375 F. and butter an 8-inch cake pan

Sift the flour, salt and ground cloves into a bowl. Cut in the butter and rub in until the mixture is like fine breadcrumbs. Peel and core the apples, slice them thinly, and add to the rubbed-in mixture with the sugar.

Mix in the eggs and enough milk to make a fairly stiff dough, then turn the mixture into the prepared pan and sprinkle with the granulated sugar.

Bake in the preheated oven for 30 to 40 minutes, or until springy to the touch. Cool on a wire rack. When cold, store in an airtight tin until ready to serve.

SELF-RISING FLOUR
Yield: About 8 cups

8 cups all-purpose flour
5 tablespoons baking powder
2 tablespoons sugar
1 tablespoon salt
Combine ingredients and sift them together 3 times. Store in a well-sealed plastic bag. Use in any recipe calling for self-rising flour.

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May goodness walk beside you,
May hope fill your heart
May nothing but happiness meet you on your way, and
May God hold you in the palm of His hand.

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SHALOM FROM SPIKE & JAMIE


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