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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 61<-·´¯`·.¸¸.·´¯)
February 6, 2007
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’m hoping that God washes our car today. I don’t drive, but it would be nice to be a passenger in a clean vehicle! It looks like rain, so I suggested to Larry that he leave it in the open so I can get an “almighty” scrubbing.
 Here are some nice “envelope” clones that will save bunches of money over the price of the individual packets one purchases at the super-market.
2 teaspoons Chili Powder 8 tsp
2 teaspoons Paprika 8 tsp
1 1/2 teaspoons Cumin 6 tsp
2 teaspoons Dried Parsley Flakes 8 tsp
1 teaspoon Onion Powder 4 tsp
1/4 teaspoons Garlic Powder 1 tsp
1 tablespoon Sugar 4 Tbsp
1/2 teaspoon Salt 2 tsp
1/8 teaspoon Cayenne Pepper 1/2 tsp
It would be a good idea to make just enough for one, to make sure you like it. Then, using the measurements indicated to the right, make a jar of it. The ingredients and directions assume you will be making the larger amount.
Mix ingredients in a small mixing bowl, using a wire whisk. When ingredients are blended, make three packets from foil, and place 1/3 of mixture in center of packet (about 3 tsp). Seal packets, then place inside a small zip baggie. Or place the amount into a jar.
Before sealing baggie, add the following instructions to the mixes inside:
Brown 1 pound lean ground beef, 1 cup water and contents of 1 packet of taco seasoning. Serve hot with taco fixin's of your choice.
CHICKEN FAJITA SEASONING
1 tablespoon corn starch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken bullion cube
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
Combine all of the ingredients in a small bowl.
RANCH DRESSING MIX
15 saltine crackers
1 cup dry parsley
1/2 cup dry onions
2 tablespoons thyme
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Whirl in blender until crumbs are very small. Store in an airtight container. It will keep for 1 year.
To use, whisk together 1 cup mayonnaise, 1 cup buttermilk and 1 tablespoon Ranch Dressing Mix.
ONION SOUP MIX
1 cup minced onion, dried/flaked
1/2 cup beef bouillon granules
1 1/2 tbsp. onion powder
1/4 cup cornstarch
1 tsp. black pepper
1 tsp. sugar
Mix all ingredients in a medium size mixing bowl. Divide into small zip baggies, placing 5 Tbsp. into each. Label & store up to 6 months in a cool, dry place. You can also put it into a jar, with one copy of the directions.
You may use this packet of Onion Soup Mix in place of one packet 'Lipton' onion soup mix, OR mix with 4 cups cold water and 1 Tbsp. Butter or Margarine. Bring to a boil in a saucepan; reduce heat and simmer 20 minutes. Serve in bowls with croutons and/or grated Parmesan cheese. Makes about 4 servings.
It also makes a nice dip with 16 oz sour cream or 8 oz cream cheese.
 Now that we’ve saved a large number of bucks (or Euros – wherever you
live), we can go on to other goodies. Here’s a nice side dish. 
(Gratin de Chou-Fleur)
1 large head cauliflower, cut into florets
4 Tbsp butter
3 Tbsp all-purpose flour
2 cups milk
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
3/4 cup grated Gruyere cheese
1/2 cup grated Parmesan cheese
2 Tbsp creme fraiche or heavy cream
1 egg yolk
2 slices white bread, crusts removed
Steam or boil the cauliflower in salted water until tender, about 15 minutes. Meanwhile, heat half the butter in a small saucepan over moderate heat and stir in the flour. Cook, stirring frequently, for 3 minutes. Stir in the milk, salt, pepper, and nutmeg and bring to a boil, stirring frequently. Reduce the heat and simmer for 10 minutes. Stir in 1/2 cup of the Gruyere, 1/4 cup (60 ml) of the Parmesan, the creme fraiche, and the egg yolk. Process the bread in an electric blender or food processor to make fresh bread crumbs. Combine the bread crumbs with the remaining cheese. Drain the cauliflower and put into a buttered gratin or shallow baking dish. Spread the sauce over the cauliflower and sprinkle the bread crumb mixture over the sauce. Dot with the remaining butter and bake in a preheated 475F oven for 10 minutes.
Serves 4 to 6.
 I wanted soup the other day, and started groping the freezer for
something with which soup could be started. Found a package of country
style pork ribs (I try to buy meat in some quantity, then package it at
home) that weighed about 3/4 lb each. I got out one of them, and popped
it into my pot – added other stuff, and the finished soup was marvelous.
Since the pork was frozen, I cooked the soup for about 5 hours, but that
wouldn’t be necessary if the meat is fresh. This particular cut is
about as cheap as you can get, and that appeals to me. 
PORK VEGGIE SOUP, SPIKE’S FAMOUS
1 country style pork rib (about 1/2 lb cheap pork cut)
2 quarts water
3 Tbsp chicken bouillon
1 medium onion, halved and sliced
2 ribs celery, sliced
1 dried New Mexico chili pepper (sold in plastic bags in Mexican
4 carrots, in 1/2-inch chunks
1/2 cup frozen corn kernels and/or 1/2 cup frozen peas
1 can pinto beans
Into your soup pot, pour 2 quarts of water and add the bouillon. Add the pork, and let it simmer for awhile – if the pork is frozen when you toss it into the pot, let it simmer alone for an hour or so. Slice the onion, and drop it into the pot, along with the celery slices. After that has simmered awhile, prepare the chili. Cut off both ends (scissors work fine) and slit it up one side. Shake out all the seeds. Drop the chili into the soup pot – plan to remove it prior to serving, so you don’t want to cut it up. Simmer for an hour or so, and check the liquid level. Sometimes another quart of water is appropriate. Do not add more bouillon. Do not add salt – bouillon has a lot of salt in it already. Shortly before serving, add the corn and the pinto beans. Probably any kind of canned dried bean would be good – just not “pork and beans” or “baked beans”. This makes a plain soup that is surprisingly full-flavored. Serve it with biscuits or popovers.
 Of course we have to have dessert. This is an interesting cake.
For the dough:
3/4 cup sugar
1/2 tsp salt
1 egg yolk
The grated zest of 1 lemon
10 Tbsp butter at room temperature
2 cups all-purpose flour
For the filling:
1 cup milk
1 tsp vanilla extract
1/4 cup sugar
2 egg yolks
1/4 cup all-purpose flour
1 Tbsp rum (optional)
1 Tbsp butter
1 egg, beaten
To make the dough, combine the sugar, salt, egg, egg yolk, and lemon zest in a bowl. Beat with a whisk until the mixture is fluffy and light yellow. Add the butter gradually while whisking. Stir in the flour a little at a time until the mixture forms a dough. Roll into a ball, wrap in plastic wrap, and refrigerate for 1 hour.
To make the filling, bring the milk and vanilla extract to a boil in a pot over high heat. Combine the sugar and egg yolks in a bowl and whisk until fluffy and light yellow. Stir in the flour and optional rum. Gradually add the hot milk, stirring constantly. Pour the mixture back into the pot and bring to a boil over low heat, stirring constantly. Remove from the heat as soon as it boils and float the butter on the surface.
To make the cake, divide the dough into unequal portions of about 1/3 and 2/3. Roll the larger portion to fit the bottom and sides of a buttered 8-inch cake pan. Pour in the filling. Roll the remaining dough into an 8-inch circle and place on top of the cake and filling, pressing them together around the edges to seal. Brush with the beaten egg and make a decorative crosshatch pattern with the tines of a fork. Prick the top several times with the point of a small knife and bake in a preheated 400F oven until golden brown, about 45 minutes. Let cool completely before removing from the cake pan.
 Enjoy the remainder of winter – before you know it, we’ll be sweating! 
Shalom, from Spike the Grate and Jamie the Webmistress
SHALOM FROM SPIKE & JAMIE
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