(¯`•.¸¸.•´¯`•->Spike’s Good Eatin’ Special<-•´¯`•.¸¸.•´¯)   October 15, 2007

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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[] Good morning! Well, it was a good morning. We drove up to Larch Mountain and it was wonderful. We drove along past churches with full parking lots and I wondered why those people weren’t outside with God instead of inside buildings made by people. There are lots of things I haven’t yet come to know. []

[] Here is a nice side dish that you can serve with roast beef or maybe fried chicken or barbecued good stuff: []

CREAMED CORN
Makes: 6 servings, 1/2 cup each

2 oz. (1/4 of 8-oz. pkg.) cream cheese, cubed
2 Tbsp. milk
1 can (14-3/4 oz.) cream-style corn
1 pkg. (10 oz.) frozen corn, thawed
1/2 cup shredded sharp cheddar cheese
1/3 cup sliced green onions
1-2 dashes hot sauce (optional)

Cook cream cheese and milk in medium saucepan on medium heat until cream cheese is melted, stirring frequently. Add cream-style and thawed frozen corn; stir. Cook 4 minutes or until heated through, stirring occasionally. Spoon into serving dish; sprinkle with Cheddar cheese and onions.

[] Here’s a nice chicken dish that is a bit off the beaten path. []

MAPLE-BAKED APPLE CHICKEN

4 small boneless skinless chicken breast halves (1 lb.)
1/2 cup sliced onions
2 red cooking apples, sliced
1/2 cup maple-flavored or pancake syrup
1/3 cup Zesty Italian Dressing

Preheat oven to 350°F. Spray large ovenproof nonstick skillet with cooking spray. Heat on medium-high heat. Add chicken; cook 3 min. on each side or until lightly browned on both sides. Remove from heat.

Place onions on top of chicken; surround with apple slices. Mix syrup and dressing; pour over chicken.

Bake 20 to 25 min. or until chicken is cooked through (165ºF). Spoon syrup mixture in skillet over chicken just before serving.

[] Sometimes Mexican foods are nice for cool weather. I think that most of us have cool weather this time of year. []

MEXICAN-STYLE CHORIZO FROM SCRATCH

2 lbs ground pork
6 cloves garlic, finely chopped
1 onion, finely chopped
1 Tbsp dried oregano, preferably Mexican
1 tsp ground cinnamon, preferably Mexican canela
1 tsp ground cumin
2 Tbsp pureed chipotle en adobo (optional)
Salt to taste

Combine all ingredients in a mixing bowl, stirring to combine. Use immediately or freeze for future use. Makes about 2 lbs.

[] Now that I have lung cancer, I don’t spend much time on fancy appetizers or desserts, but these cupcakes are unexpectedly fast and are very good. []

TANGERINE CUPCAKES WITH COCONUT FROSTING

4 eggs
4 egg yolks
1/2 cup buttermilk
1 teaspoon vanilla
1/2 cup cooking oil
2-1/3 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup butter, softened
2 cups granulated sugar
1 tablespoon finely shredded tangerine or orange peel
3 tablespoons frozen orange tangerine blend concentrate, or orange juice concentrate, thawed
1 8-ounce package cream cheese, softened
6 tablespoons butter, softened
1/2 teaspoon vanilla
3 cups powdered sugar
Flaked coconut

Line 30 muffin cups with paper bake cups. In a medium bowl whisk together eggs, egg yolks, buttermilk, the 1 teaspoon vanilla, and the cooking oil; set aside. In another bowl stir together cake flour, baking powder, salt, and baking soda; set aside.

In a large mixing bowl, beat 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar and the peel. Alternately add flour mixture and egg-buttermilk mixture stopping to scrape bowl as needed. Add the thawed concentrate; mix until just combined.

Fill prepared muffin cups two-thirds full. Bake in a 350 degree F oven for 18 to 20 minutes or until cupcakes are golden brown and spring back when lightly pressed. (Cupcakes will dip slightly in centers). Cool on a wire rack for 10 to 15 minutes. Remove cupcakes from pan and cool completely before frosting.

For frosting, in a large mixing bowl beat cream cheese, the 6 tablespoons butter, and 1/2 teaspoon vanilla until combined. Gradually add powdered sugar; beat until smooth. Frost cupcakes and sprinkle with flaked coconut. Makes 30 cupcakes.

[] Every time I think about cupcakes, I remember my youngest child, on her way to bed at 9:00 p.m., telling me she had promised 60 cupcakes for the next day at school. What a surprise! []

[] These are nice to serve for an informal gathering of friends. The first step is to buy several kinds of bagels. []

BAGEL SPREADS

Cinnamon Raisin Bagel Spread
1 (8 oz.) pkg. 1/3-less-fat cream cheese, softened
2 Tbsp. sugar
1 tsp. ground cinnamon
3 Tbsp. golden raisins

Combine all ingredients in a mixing bowl. Mix until well blended. Store in an air-tight container in the refrigerator. Use within one week for best quality. Makes about 1 1/2 cups spread.

Orange Bagel Spread
1 (8 oz.) pkg. 1/3-less-fat cream cheese, softened
3 Tbsp. orange marmalade
2 Tbsp. pecans, finely chopped

Combine all ingredients in a mixing bowl. Beat on medium speed until well blended. Store in an air-tight container in the refrigerator. Use within one week for best quality. Makes about 1 1/2 cups spread.

Maple Nut Bagel Spread
1 (8 oz.) pkg. 1/3-less-fat cream cheese, softened
2 Tbsp. maple syrup
2 Tbsp. walnuts, chopped

Combine all ingredients in a mixing bowl. Beat on medium speed until well blended. Store in an air-tight container in the refrigerator. Use within one week for best quality. Makes about 1 1/2 cups spread.

Crab Bagel Spread
1 (8 oz.) pkg. 1/3-less-fat cream cheese, softened
1/4 cup crabmeat, finely chopped
1 tsp. lemon juice
2 Tbsp. onion, finely chopped

Combine all ingredients in a mixing bowl. Mix until well blended. Store in an air-tight container in the refrigerator. Use within one week for best quality. Makes about 1 1/2 cups spread.

[] Another fine entrée for your dining pleasure. []

BASIC STEW

oil to coat a frypan bottom
1 lb beef - (you can use stew meat, cubed leftover roast, slices/cubes of any cut of beef – or chicken or pork)
1 medium onion, diced
4 or 5 medium carrots, peeled and sliced 1/8 inch thick
4 medium potatoes, peeled and cut into 1-inch cubes
handful of corn, peas, green beans - or other small veggies
1 tsp beef bouillon granules, or 1 cube - to 1 cup water (or use canned beef broth) (use chicken bouillon if cooking pork or
chicken)

2 tbsp flour shaken with 1/2 cup water
Kitchen Bouquet

If using uncooked beef, brown your beef in the oil, and let it cook for a short time, maybe 10 minutes. If using leftover beef, merely warm it in the fry-pan. Add the onions, and stir until translucent. Add water and bouillon (or broth), potatoes, and carrots. Let that simmer until potatoes are done but not mushy. Add other veggies - they can be frozen, canned, or leftover. Simmer this stuff a few minutes until small veggies are hot, and thereby, done.

If you want gravy for your stew, turn up the heat in your fry-pan and slowly add the thick solution of water and flour, stirring constantly. When it thickens, add a couple of drops of Kitchen Bouquet, for color and seasoning. Add salt and pepper.

[] This would be nice for a small lunch, served with a salad or maybe a cheese sandwich. []

CARIBBEAN GINGER TOMATO SOUP

10-3/4 oz condensed tomato soup
1-1/2 cups canned unsweetened coconut milk
1 Tbsp grated fresh ginger
to taste salt and pepper

Stir together soup, coconut milk and ginger in heavy medium-sized saucepan. Bring to boiling over medium heat, stirring often. Season to taste with salt & pepper. Serve hot. Makes 4 servings.

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Shalom, from Spike the Grate and Jamie the Webmistress

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