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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 63<-·´¯`·.¸¸.·´¯)

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October 29, 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


[] We all know that Halloween will soon be upon us. The costumed beggars will be at our doors, demanding we give them some burgeoning cavities. Here is a bit of information – or somebody’s lie. []

Note from Jamie: We do have a website for Halloween - recipes, games, all kinds of things to entertain you during this season.

JACK O’LANTERNS   > Back to Top <

Jack o'Lanterns originated in Ireland in the tale of "Stingy Jack." A sinful man, Jack was so drunk one night that his soul left his body. When the Devil appeared to claim it, Jack begged for one last drink. The Devil agreed, if he could have a drink too. Jack persuaded the Devil to turn into a sixpence to pay for the drinks, then quickly scored a cross into the coin, trapping the Devil inside. In exchange for his release, the Devil agreed to leave Jack alone for a year. When the Devil returned a year later, Jack tricked him into climbing an apple tree and scored a cross in the trunk, this time securing a promise from the Devil never to bother Jack again. However, when Jack died, he found that God would not let him enter heaven, so he was doomed to wander the Earth forever. He therefore begged a single ember from hell to light his way and placed it for safety in a hollowed-out turnip.


[] With that said, we will provide a few unrelated (to Halloween) goodies. Life is uncertain – eat dessert first. []


1 purchased 9-inch graham cracker crumb pie shell
1 egg white, beaten
1 cup whipping cream
1 (8-ounce) package cream cheese, softened
1 (10-ounce) jar black raspberry spread
Fresh black raspberries, lemon peel twist, and/or mint leaves (optional)

Preheat oven to 375°F. Brush pie shell with beaten egg white. Bake for 5 minutes. Cool on a wire rack.

In a medium mixing bowl beat whipping cream with an electric mixer on medium-high speed until stiff peaks form; set aside.

In a large mixing bowl beat cream cheese with an electric mixer on medium-high speed until smooth. Add black raspberry spread. Beat on low speed just until combined. Fold in whipped cream. Spoon mixture into pie shell. Cover and freeze for 4 to 24 hours or until firm. Garnish with fresh black raspberries, lemon peel twist, and/or mint.

Makes 8 servings


[] This is a nice thing, too, and probably you will be able to throw away your spectacles. (“Man who fall into vat of molten optical glass make spectacle of himself.”) I have wondered if carrots are truly good for one’s eyesight or if that is an old wives’ tale. []

CARROT STUFF   > Back to Top <

2 cups grated carrots
1 cup butter
1/2 cup brown sugar
1 egg
3 Tablespoons citrus juice
1-1/2 cups. Flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon

Cream butter and sugar. Add eggs, juice and dry ingredients. Blend in carrots. Place mixture into ungreased pan. Bake at 350°F for 30 minutes.


[] Here’s a nice entrée for those occasions when you will feed a large gang of your favorite pals. []


6-8 chicken thighs, skinned, but bone in
1 large onion, chopped
2 stalks celery, chopped
2 large carrots, peeled and chopped
1 green pepper, seeded and chopped
1 can black beans, drained and rinsed
1 can diced tomatoes
1 bay leaf
Salt and pepper
Italian seasonings or poultry seasoning to taste
1 box chicken stock
1/2 cup brown rice
1 cup frozen peas

Brown onion, celery, carrots and green pepper in olive oil (about 1-2 tbsp.) until just turning golden. Add drained beans and tomatoes, with juice, salt (about 2 tsp.) and pepper (about 20 grindings). Add skinned chicken and box of chicken stock. Stir and cook, covered, about 1/2 hour. Add rice and stir. Re-cover the pot and cook about 1/2 hour. Remove chicken from pan, cool a bit, then remove from bones. Chop into medium chunks. Return meat to the stock, and add peas. 
Remove bay leaf.

Make dumplings:
2 1/2 cups Bisquick
2/3 cup milk
About 1/3 cup chopped fresh chives.

Stir chives in to Bisquick. Add milk and mix until soft dough forms. Divide into 10 dumplings. Put on top of simmering stew, and cook uncovered for 10 minutes. Cover pan and cook an additional 10 minutes.

Note: You can add some hot sauce (to taste) to final stew.


[]This is a good side dish, which you can make during any season. []

CREAMED CORN   > Back to Top <
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 min. or until heated through, stirring occasionally. Spoon into serving dish; sprinkle with Cheddar cheese and onions.


[] Breakfast is always best when you have a special bread. This is one.[]

DATE AND BANANA LOAF   > Back to Top <

1 cup pitted dates, coarsely chopped
2 cups ripe bananas, peeled and coarsely chopped
1 large egg
1/2 cup skim milk
1-3/4 cups self-rising flour (see recipe for this below – alphabetically)
Pinch of salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger

Preheat the oven to 350 degrees F.

Lightly grease and line an 8 x 4 inch loaf pan with parchment paper.

Put the chopped dates, bananas, egg and milk into a blender or food processor and process for a minute or two until the mixture is smooth.

Sift the flour, salt, cinnamon and ginger into a mixing bowl, then add the fruit mixture and stir by hand until thoroughly blended.

Turn the mixture into the prepared pan and bake in the center of the oven for about 30 minutes. If the loaf is fairly brown on the top, turn the heat down to 325 degrees F. If not, leave it as it is, and bake for a further 25-30 minutes, or until a skewer inserted into the center comes out clean.

Leave the loaf to cool in the pan for 10 minutes, then turn it out and leave it to cool completely on a wire rack.


SELF-RISING FLOUR    > Back to Top <
For those times when you don’t have any on hand.

4 cups all purpose flour
1 tablespoon sugar (or Splenda)
1/2 tablespoon salt
2 tablespoons plus 1 teaspoon baking powder

Sift together all ingredients well, store in zipper storage bags. Can be used in any recipe calling for self rising flour. Makes about 4 1/4 cups.


[]These French Fries are probably better for us than those served at the fast-food places. I found out one reason those always taste so good – they soak the raw potatoes in a lightly sweetened solution to keep them from rusting. Sugar and/or fat makes everything taste better! []

FRENCH FRIES   > Back to Top <
6 servings

1-1/2 pounds Idaho potatoes, chilled and peeled
1 teaspoon vegetable oil
Lemon pepper seasoning, to taste

Preheat the oven to 425 degrees F.

Slice the potatoes into 1/4-inch-wide, 1/2-inch thick strips. Rinse them in several changes of cold water, then blot dry with paper towels.

In a medium bowl, toss the potatoes with the oil, coating them evenly. Arrange the potatoes in a single layer on 2 baking sheets. Bake, turning occasionally, until evenly browned and crisp, about 20-25 minutes. Sprinkle with lemon pepper and serve immediately.


[] Have a fun Halloween! []

Shalom, from Spike the Grate and Jamie the Webmistress


Note from Jamie: We do have a website for Halloween - recipes, games, all kinds of things to entertain you during this season.


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