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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 Jewish Good Eatin’ Recipes]  [Spike’s Good Eatin’ Recipe Collection]  

(¯`·.¸¸.·´¯`·-> Spike’s Jewish Good Eatin’ Recipe Collection 2<-·´¯`·.¸¸.·´¯)

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 peak" of future additions. We hope you enjoy these recipes!!!

Spike & Jamie



1/2 cup chopped parsley
1/2 cup raisins
1/2 cup pine nuts or almonds
2 cloves garlic
2 eggs, lightly beaten
1 pound ground beef (or any ground meat)
about 1/3 cup bread crumbs
salt and pepper

3 Tbs. oil
1 large onion, chopped
2 celery stalks, chopped
1 tsp. each dried oregano and rosemary
1/2 pound mushrooms, stemmed and quartered
2 carrots, diced
2 cups chopped tomatoes
3 quarts chicken stock
2 zucchini, sliced
4 cups chopped escarole, chard or kale
3 ounces spaghetti, broken into 2-inch pieces
salt and pepper

In the bowl of a food processor, process parsley, raisins, nuts, garlic and eggs until chopped and blended. Add beef and process until mixed. Add enough bread crumbs to make mixture easy to handle. Add salt and pepper to taste. Preheat oven to 350 degrees and line a baking sheet with parchment paper. Roll beef mixture into small balls about the size of a walnut and place on baking sheet. Bake for 30 minutes or until brown.

Meanwhile make soup: In a large pot heat oil. Cook onion and celery until softened, about 4 minutes. Add oregano, rosemary and mushrooms and cook about 5 minutes. Stir in carrots, tomatoes and chicken stock. Bring to a boil and add zucchini. Simmer 5 minutes and then add escarole and spaghetti. Cook about 8 minutes or until pasta is done. Taste for salt and pepper. Add meatballs to soup and heat through.

Serves 8


(Vegetables with Anchovy Sauce)

4 olive oil-packed anchovy fillets, drained
1 cup extra-virgin olive oil
4 cloves garlic, chopped
1 tablespoon chopped fresh basil
1 tablespoon chopped Italian parsley
1 tablespoon drained capers, chopped
1 tablespoon red wine vinegar
1 red bell pepper, seeded
1 yellow bell pepper, seeded
1 cucumber, peeled
6 slices coarse country bread, toasted
10 ounces pecorino cheese
2 ripe tomatoes
1 fennel bulb
1 bunch celery
6 scallions
Small bowl Italian black gaeta olives

Mash anchovy fillets with 1 tablespoon of the olive oil. Add garlic, basil, parsley, capers, vinegar and remaining oil and mix well. Cut bell peppers, cucumber, bread slices and cheese, if desired, into narrow strips. Cut tomatoes into wedges. Discard fennel tops and cut bulb lengthwise into slices. Separate stalks from celery and cut into long pieces. Trim scallions. Arrange vegetables decoratively on large platter with toasts and cheese. Place alongside it the bowls of olives and anchovy sauce for dipping.



2 cup sesame paste
4 cup water
4 cup fresh lemon juice
4 teaspoon salt
1 teaspoon finely minced garlic

With fork blend sesame paste and water; add lemon juice, salt and garlic, mixing well after each addition. Will thicken when chilled; keeps 10 days.



1 tablespoon olive oil
12 garlic cloves, peeled and slivered
12 pounds spinach, rinsed and trimmed
Coarse salt and freshly ground pepper
Zest of half lemon, slivered

Heat olive oil over medium-high heat. Add garlic and cook, stirring, about 1 minute, until just pale golden. Add spinach with water that clings and cook, stirring several times, just until wilted. Season with salt and pepper. Add lemon zest and toss.

Serves 4.



2 tablespoons fresh lemon juice
1 tablespoon sugar
4 firm, ripe peaches, pitted and sliced
6 ripe apricots, pitted and sliced
1 tablespoon currants or 2 cup fresh raspberries

Combine lemon juice and sugar in serving bowl. Add fruit and toss well. For best results, chill for an hour or more. Toss again just before serving.

Serves 4.



1 tablespoon fresh lime juice
1 tablespoon rice wine vinegar or balsamic vinegar
1 small clove garlic, pressed
1 to 2 teaspoons finely minced peeled fresh ginger
1 tablespoon soy sauce
2 teaspoon hot chili oil or pinch cayenne pepper
1 tablespoon dark sesame oil
4 cup plain nonfat yogurt
1 tablespoon water, approximately
Salt and freshly ground black pepper

Stir lime juice with vinegar, garlic, ginger, soy sauce and chili oil; whisk in sesame oil, yogurt and water. Thin if desired and season with salt and pepper.



3 slices of toast,
3 slices turkey,
Guacamole, lettuce and tomato,
3 slices Abeles and Heymann beef fry.

Fry beef fry until crispy. Liberally spread guacamole over toast. Place beef fry, turkey slices, lettuce and tomato on the toast slices.



1 tablespoon vegetable oil
2 pounds thick boneless turkey fillets, cut in 1-inch cubes
1 large onion, chopped
2 large carrots, diced
2 cloves garlic, chopped
1 tablespoon flour
1 cup dry red wine
1 tablespoon tomato paste
q cup turkey or chicken broth
2 teaspoon ground cinnamon
1 bay leaf
2 cup dried apricots
2 teaspoon sugar
Salt and freshly ground pepper

Heat oil over medium heat; add turkey and saute lightly in batches, removing each batch as it colors. Add onion and carrots to pan and saute about 5 minutes. Add garlic and saute over low heat a few seconds. Stir in flour and cook 30 seconds, stirring. Add wine, stirring until smooth and scraping the bottom of the pan. Bring to a simmer, stir in tomato paste, broth, cinnamon, bay leaf and apricots.

Return turkey to pan; cover and cook over low heat, stirring occasionally, about 30 minutes, until tender. Remove bay leaf and skim as much fat as possible. Add sugar and adjust seasoning.

Serves 4.



12 cups heavy cream
1 teaspoon vanilla extract
2 tablespoons fragrant honey

Boil cream, vanilla and honey in heavy saucepan over medium-high heat until reduced by about half. If allowed to cool, heat slowly before serving.



An outstanding, unique, and easy confection. If you make only one thing at Passover, make it this one.

4-6 unsalted matzoh boards or sheets
1 cup unsalted butter or unsalted Passover margarine
1 cup brown sugar, packed firm
3/4 cup chocolate chips or semi-sweet chocolate, coarsely chopped
Preheat oven to 375 Degrees F.

Line a cookie sheet completely with foil. Cover bottom of pan with baking parchment - on top of foil. This is very important as mixture becomes sticky during baking. Line bottom of pan evenly with matzoh boards, cutting extra pieces of matzoh, as required, to fit any spaces on the cookie sheet as evenly as possible.

Combine margarine or butter and brown sugar in a 3 quart, heavy-bottomed, saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking 3 more minutes, stirring constantly. Remove from heat and pour over matzoh.

Place in oven and immediately reduce heat to 350 F. Bake 15 minutes, checking every few minutes to make sure mixture is not burning (if it seems to be browning too quickly, remove from oven, lower heat to 325 F, and replace)

Remove from oven and sprinkle matzoh boards immediately with chopped chocolate or chips. Let stand 5 minutes then spread melted chocolate over matzoh. While still warm cut into squares or odd shapes. Chill in refrigerator until set. This makes a good gift. You can also serve it in confectioners' paper cups as a candy.

VARIATION: You can also use white chocolate, coarsely chopped (or both white and dark) and chopped, toasted almonds (sprinkle on top as chocolate sets).


KOURABIEDES (Greek sugar cookies)

2 sticks of sweet butter
1 egg
1 cup of flour (a little extra if needed)
sugar (confectioner)
roasted chopped almonds

In a bowl, mix the butter with 3 tablespoons sugar until creamy. Add the egg, the cognac, the almonds, and the flour. Make a pliable dough; add more flour, if needed, so as to be able to make the shapes you prefer. Bake in a pre-heated 350o oven, for about 20 minutes, or until light brown. Sprinkle powdered sugar on top.



8 cups chicken or meat broth
4 eggs
Juice of 1 lemon
4 teaspoon cinnamon
4 tablespoons matzah meal

Bring broth to a boil. In a bowl, beat eggs and lemon juice until frothy, then beat in cinnamon and matzah meal. Stirring constantly, pour egg mixture into broth. Simmer 1 or 2 minutes.

Serves 6.



1 cup olive oil
4 cups all-purpose flour
1 cup granulated sugar
w cup almonds
q cup raisins, plumped in 1 cup sweet wine, drained, and liquid reserved
2 cup chopped candied citron or part candied lemon or orange peel
3 tablespoons candied cherries (optional)
Pinch of salt
Confectioners' sugar (optional)

Preheat oven to 350. Beat olive oil well with flour and granulated sugar. Beat in almonds, raisins, candied fruit and salt. Add reserved wine as needed for soft dough. On baking sheet press into 13-by-9-inch rectangle.

Bake until golden, about 25 minutes. Remove from oven and cut into strips while still warm. Transfer to wire rack and dust tops with confectioners' sugar.

Store in airtight container up to 1 week; tastes best on third or fourth day.

Makes 24 large cookies



5 tablespoons unsalted butter
1 medium yellow onion, chopped
1 cup sliced mushrooms
2 cup sweet Hungarian paprika [yes!]
6 eggs, beaten
2 teaspoon salt
2 teaspoon freshly ground black pepper
Sour cream and chopped fresh parsley or scallions, chopped

Heat butter in large skillet over medium heat. Add onion and saute until golden, about 8 to 10 minutes. Add mushrooms and paprika and cook, stirring occasionally, until mushrooms begin to wilt, about 5 minutes. Meanwhile, in bowl whisk with salt and pepper.

Reduce heat to low and pour in egg mixture. Cook slowly for about 10 minutes, until done enough to flip over without running. Flip and cook 3 to 4 minutes. Cut into wedges and serve garnished with sour cream and a sprinkling of parsley or green onion.

Serves 4.



1 pound peeled and sliced garlic cloves
3 tablespoons braised fennel seeds
3 tablespoons caraway seeds
Vinegar and sugar

Put garlic in large pot with 1 quart water, bring to a boil and cook until soft. Add fennel and caraway seeds; cover and let stand 12 hours. Strain liquid and add equal amount of vinegar. Bring to a boil and add enough sugar to make a syrup.

Makes 12 quarts.



1 cup fresh orange juice
1 cup quartered fresh strawberries
w cup diced papaya
1 frozen banana, sliced

Combine orange juice and strawberries in blender. Add papaya and banana and blend until smooth. Custom-made for stuffy-head, feeling-lousy days, the combination of orange juice, papaya and strawberries offers a triple dose of Vitamin C.



4 pounds carrots
1 large white onion, unpeeled
2 whole cloves
2 inches fresh ginger, split in half lengthwise
2 ribs celery
2 bay leaves
5 black peppercorns
2 sprigs thyme
3 quarts water

Bring all ingredients to a simmer over medium-high heat, then reduce to a slow simmer for 3 hours. Let cool 1 hour, then strain carefully through mesh strainer. Discard vegetables and reserve broth, or for thicker soup puree some of the strained vegetables with the broth. Season with salt and pepper.

Makes 2 quarts.



3 cups beet juice
4 cup sugar

Stir beet juice and sugar until sugar is dissolved, then refrigerate until cold. Freeze in 1 or 2 batches in ice cream machine. Granita will be soft, the consistency of sorbet. Transfer to freezer container and freeze to harden. To serve, scrape the top with a heavy ice-cream spade or scoop, creating small ice crystals. Alternatively, pour mixture into ice cube trays, filling only halfway, and freeze until firm. Process until chopped and slushy.

A great start to any summer meal, serve in small chilled dishes. For Pink Russian Granita, add 4 cup sour cream or yogurt and 4 cup vodka to chilled mixture. Blend well and strain before freezing. For Golden Beet Granita, use golden beets to make the juice and substitute 1 cup Chardonnay for 1 cup of the beet juice.



12 cups peeled garlic cloves
12 cups extra-virgin olive oil
2 ounces butter
2-ounce can anchovies
Crackers, crudites, sourdough bread

Preheat oven to 275. Place garlic, olive oil, butter and anchovies in oven casserole and bake 12 hours. Serve with dippers, or spread on bread.

Serves 6 as appetizer.



1 garlic clove, finely chopped
1 tablespoon sherry vinegar
3 tablespoons olive oil
1 red onion, quartered and thinly sliced
Small red cabbage, about 14 pounds, quartered and thinly sliced
Salt and freshly ground pepper
3 ounces crumbled goat cheese or mild feta
1 red apple, quartered, seeded and finely sliced
4 cup pitted and chopped Kalamata olives
1 tablespoon each chopped parsley and marjoram
2 cup pecans, toasted

Heat garlic, vinegar and oil in wide skillet; add onion and cook 30 seconds. Add cabbage, 2 teaspoon salt, and cook over high heat, tossing constantly with tongs. When leaves begin to soften and change from red to pink, remove from heat.
Add remaining ingredients and toss just enough to combine. Season with plenty of pepper and serve warm.

Serves 4 to 6.



2 cups fresh spinach
3 tablespoons red wine vinegar
1 tablespoon honey
5 tablespoons walnut oil
2 teaspoon kosher salt
2 teaspoon freshly ground black pepper
3 large fresh or dried figs
1 large orange, segmented
1 medium Bermuda onion, cut into rings

Wash spinach in several changes cold water; remove fibrous stems and dry well. Whisk together wine vinegar, honey, walnut oil, salt and pepper. Cut fresh figs into quarters, dried into 10 or 12 pieces. Combine figs, spinach, oranges and onions and toss with vinaigrette. Serves 6. ("New World Cuisine")


SALATA LETCHINE (Date and Orange Salad)

1 head Romaine lettuce
3 navel or temple oranges
2 tablespoons fresh lemon juice
2 tablespoons sugar
Pinch of salt
Ground cinnamon
2 tablespoons orange juice
1 tablespoon orange flower water
w cup chopped dates
4 cup chopped blanched toasted almonds

Wash lettuce and discard coarse outer leaves; separate tender leaves one by one. Drain, pat dry, shred and place in salad bowl. Keep chilled. Peel oranges and separate into sections. Mix lemon juice with sugar, salt, 2 teaspoon cinnamon, the orange juice and orange flower water. Just before serving pour most of the dressing over the lettuce and toss. Arrange orange sections overlapping around the edges, and top with dates and almonds. Drizzle over remaining salad dressing and dust with a little cinnamon.


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