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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 62<-·´¯`·.¸¸.·´¯)

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October 15, 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[].

Shalom, from

Spike the Grate & Jamie the Webmistress


[] 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   > Back to Top <
Makes: 6 servings, 1/2 cup each

2 ounces (1/4 of 8-ounce package) cream cheese, cubed
2 Tablespoons milk
1 can (14-3/4 ounce) cream-style corn
1 package (10 ounce) 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. []


4 small boneless skinless chicken breast halves (1 pound)
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 minutes 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 minutes 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 in the United States have cooler weather this time of year. []



2 pounds ground pork
6 cloves garlic, finely chopped
1 onion, finely chopped
1 Tablespoon dried oregano, preferably Mexican
1 teaspoon ground cinnamon, preferably Mexican canela
1 teasponn ground cumin
2 Tablespoon 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 pounds.


[] 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. []


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°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   > Back to Top <

Cinnamon Raisin Bagel Spread
1 (8-ounce) package 1/3-less-fat cream cheese, softened
2 Tablespoons sugar
1 teaspoon ground cinnamon
3 Tablespoon 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-ounce) package 1/3-less-fat cream cheese, softened
3 Tablespoons orange marmalade
2 Tablespoons 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-ounce) package 1/3-less-fat cream cheese, softened
2 Tablespoons maple syrup
2 Tablespoons 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-ounce) package 1/3-less-fat cream cheese, softened
1/4 cup crabmeat, finely chopped
1 teaspoon lemon juice
2 Tablespoons 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   > Back to Top <

oil to coat a frypan bottom
1 pound 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 teaspoon beef bouillon granules, or 1 cube - to 1 cup water (or use canned beef broth) (use chicken bouillon if cooking pork or chicken)

2 Tablespoons 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. []


10-3/4 ounces condensed tomato soup
1-1/2 cups canned unsweetened coconut milk
1 Tablespoon 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.


Shalom, from Spike the Grate and Jamie the Webmistress



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