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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 3<-·´¯`·.¸¸.·´¯)

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



4 large eggs
1 pound new potatoes, scrubbed, quartered if small, cut in 1-inch chunks if large
2 tablespoons fresh lime juice
2 tablespoons vinegar of choice
1 large clove garlic, pressed
Salt and freshly ground black pepper
1 to 2 teaspoons Dijon mustard
4 cup extra-virgin olive oil
4 cup plain nonfat yogurt
4 cup minced red or white onion, rinsed with cold water
12 pounds fresh green beans
2 to 3 tablespoons chopped fresh herbs
1 ounce Parmesan cheese, shaved into slivers

Hard-cook eggs, then drain immediately under cold water and peel. Cut in half and discard yolks from 2 of the eggs. Dice remaining whites and whole eggs together and set aside. Steam potatoes until just tender and remove from heat. Meanwhile, combine lime juice, vinegar, garlic, salt and pepper. Whisk in mustard, then olive oil and yogurt. Thin with a tablespoon or 2 of water. Transfer potatoes to a bowl and toss at once with half the dressing, the onion, salt and pepper. Steam beans until crisp-tender or boil 1 minute and drain. Transfer immediately to bowl of cold water, then drain. Add beans, chopped eggs, herbs and Parmesan to potatoes and toss with remaining dressing.

Serves 4.



4 tomatoes, diced
Half an English cucumber, cut in 2-inch dice
1 small yellow bell pepper, cut in 2-inch dice
2 scallions, thinly sliced
1 tablespoon coarsely chopped parsley
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
4 teaspoon pepper

Mix ingredients together well. Serve chilled or at room temperature.

Serves 4.



2 cups cooked chicken coarsely chopped
2 cups thinly sliced celery
2 cup blanched, chopped, salted almonds
3 cup chopped green pepper
2 tablespoons chopped pimento
2 tablespoons minced onion
2 teaspoon salt
2 tablespoons lemon juice
2 cup mayonnaise
3 cups crushed potato chips

Combine chicken, celery, almonds, green pepper, pimento, onion, salt, lemon juice and mayonnaise. Turn into greased 12-quart casserole. Sprinkle with crushed potato chips. Bake in a 350-degree oven for about 25 minutes.



Bechamel sauce (recipe follows)
12 ounces rutabaga, peeled and julienned
Salt and freshly ground pepper
1 small onion, finely diced
1 tablespoon butter
12 ounces turnips, peeled and julienned
8 ounces carrots, peeled and julienned
1 cup fresh bread crumbs

Preheat oven to 375. Lightly butter 2-quart gratin dish. While sauce is cooking, boil rutabagas in salted water 2 minutes and drain. Cook onion in butter over medium heat about 8 minutes, then combine with the rest of the vegetables. Season with salt and pepper and transfer to gratin dish. Pour sauce over the top, cover with bread crumbs, and bake until bubbling and golden on top, about 45 minutes.

Serves 4.



1 teaspoon salt
1/4 pound French-style [miniature] green beans, tips removed
1 teaspoon olive oil
2 cup finely chopped walnuts
12 tablespoons olive oil
1 teaspoon fresh lemon juice
Salt and pepper
1 tablespoon minced fresh dill

Bring 2 quarts water to a full boil; add salt and green beans. Cook until just barely tender, about 5 minutes. Pour beans into strainer and shock with cold water. Heat teaspoon olive oil in small pan over medium heat. Add walnuts and turn to coat with oil. Toast until nuts start to turn golden, about 3 minutes. Remove from heat and set aside. Whisk 12 tablespoons olive oil with the lemon juice, salt, pepper and dill. Add green beans and toss to coat well. Top with toasted walnuts.

Serves 4


ESPINAKA KOTCHA (Turkish Jewish Spinach and Tomatoes)

1 quart water
2 pounds spinach, washed well, stems removed
3 ripe tomatoes (about 14 pounds), peeled, seeded and chopped
4 cup extra-virgin olive oil
1 cup beef or chicken broth
Juice of 1 lemon
3 tablespoons long-grain rice, rinsed well
2 teaspoons salt
2 teaspoons paprika
1 teaspoon sugar

Bring the water to a boil and cook spinach 5 minutes. Drain spinach and place in casserole with the tomatoes, olive oil, broth, lemon juice, rice, salt, paprika and sugar. Cover and cook over low heat 30 minutes. Uncover and cook another 15 minutes, or longer if there is liquid left.

Serves 4.



1 cup cooked brown rice
1 to 2 tablespoons tahini
1 tablespoon olive or canola oil
12 tablespoons cider or sherry vinegar or fresh lemon juice
4 cup diced scallions, including green tops
4 cup grated carrot
2 to 3 tablespoons diced celery
2 cup diced raw zucchini
Salt and freshly ground pepper

Toss rice with tahini, oil and vinegar. Stir in scallions, celery and zucchini. Season with salt and pepper and serve on a bed of shredded raw cabbage.



2 shallots
2 teaspoons molasses
2 tablespoons tomato paste
8 cloves garlic
1 tablespoon chopped fresh rosemary
2 teaspoons fresh oregano or 1 teaspoon dried
12 fresh basil leaves or 2 teaspoons dried
1 tablespoon red wine vinegar
2 cup dry red wine
2-1/2 to 3-pound chickens, each cut in eighths
4 cup dry red wine

Process shallots, molasses, tomato paste, garlic, rosemary, oregano, basil, vinegar and 2 cup wine until vegetables are finely chopped. Combine chicken with marinade, stir to coat and refrigerate, covered for four to six hours or overnight. Prepare grill. Remove chicken from marinade and drain, reserving marinade. Grill chicken over medium heat about four inches from the heat source, turning often, until done, for 30 to 40 minutes. Meanwhile, combine remaining marinade with 4 cup wine. Bring to a boil, then turn down heat and simmer about 10 minutes to reduce.

Serves six to eight.



60 chicken quarters
1 cup mayonnaise
9 cups bread crumbs or cornflake crumbs

6 cups ketchup
6 cups mayonnaise
12 cups apricot jam
1/4 cup lemon juice
12 tablespoons onion-soup mix
3 cups honey
12 cups sesame seeds

Spread mayonnaise onto chicken quarters and coat with crumbs; divide among 3 large roasting pans, 10 pieces of chicken lengthwise on each side (skin side up, drumsticks to the center and slightly overlapping). Bake, covered, at 400 degrees for 2 hours [adjust temperature and time according to taste], depending on size of chicken. Combine sauce ingredients and pour over chicken. Bake 30 minutes more.


FARAREEJ MASHWI (Broiled Chicken with Garlic Sauce)

1 small chicken, quartered
Salt and freshly ground pepper
4 large garlic cloves, peeled and crushed
4 cup fresh lemon juice
3 tablespoons fruity olive oil
1 tablespoon chopped parsley

Season chicken with salt and pepper. Combine garlic, lemon juice, oil and parsley. Roll chicken in the mixture to coat and marinate at least one hour.
Preheat broiler. Drain chicken, reserving marinade. Set rack about 7 inches from heat. Place chicken skin side down on rack and broil 10 minutes, basting often with pan juices and a little of the marinade. Turn and broil 10 minutes longer, basting. Turn and brush twice more until both sides are golden and crusty.



6 large onions, diced
1/4 cup oil
10 red bell peppers, cut in strips
5 pounds frozen French-style green beans
4 teaspoons salt
2 tablespoons onion powder (optional)
3 cups toasted slivered almonds

In very large pot saute onions in oil until transparent. Add bell peppers and cook 25 minutes. Add green beans and spices; cook 30 minutes. Mix with slivered almonds.

Yield: 60 servings.



6 meaty chicken pieces, skinned and fat removed
1 cup Italian salad dressing
1 clove garlic, minced
Salt and black pepper

Marinate chicken in dressing, garlic, salt and pepper one hour, mixing every 20 minutes. Preheat oven to 300. Put chicken and marinade in a pan and cover tightly. Bake 50 minutes, until done. Separate gravy from chicken and assemble as above



1 Golden Delicious apple (about 2 pound) peeled, cored and finely diced
2 cup thawed frozen apple-juice concentrate
2 cup chicken broth
2 cup chopped shallots
2-1/2 pounds ground chicken, well chilled
1/4 teaspoons salt
1 tablespoon dried thyme, crumbled
1 teaspoon dried sage
2 teaspoon cayenne pepper, or to taste
2 teaspoon freshly ground white pepper
Mild olive oil

Bring diced apple, apple-juice concentrate, broth and shallots to a boil over high heat. Reduce to low, cover, and simmer until apples are very soft, about 5 minutes. Drain apples, reserving cooking liquid, and set aside. Return liquid to pan and cook uncovered over high heat until syrupy and reduced to about 2 cup, 5 to 6 minutes. Remove from heat, combine with apples and refrigerate until chilled. Place chicken in large mixing bowl and sprinkle with salt, thyme, sage and cayenne and white peppers. Add chilled apples and juice and with wooden spoon stir until thoroughly combined. Fry a bit as a test and correct seasoning. Shape into 10 to 12 patties and brush with a little oil. Preheat broiler or coals for grilling. Grill about 5 minutes each side or fry in oil over medium-high heat.



12 pounds pickled herring fillets, coarsely chopped
1-1/4 cups peeled, cored and coarsely chopped Granny Smith apples
w cup coarsely chopped celery
2 cup coarsely chopped sweet onion such as Vidalia or Maui
Sugar (only if needed)
Lettuce leaves
1 Granny Smith apple
4 red potatoes, cooked in skins and chilled
Fresh dill

Grind all ingredients (coarse chopping is for measurement only) except garnish. Do not puree but leave with considerable texture. Carefully add sugar to taste if needed. Create individual portions atop lettuce leaves, garnishing each mound with a thin slice of apple and surrounding it with slices of cold red potato and a few sprigs of dill.

Serves 6.



2-pounds red snapper
4 cup olive oil
1 large onion, finely chopped
6 medium tomatoes, peeled and cut in 4-inch dice
2 ounces fine noodles broken into 2-inch lengths
1 vial saffron threads
12 tablespoons kosher salt
Freshly ground black pepper
2 ounces Swiss cheese, grated

Remove fish head and tail and place in stockpot with 8 cups water. Bring to a boil, lower heat and simmer 15 minutes. Add body of fish, return to a boil, then lower heat and simmer 20 minutes. With slotted spoon remove fish to platter. Let broth cool slightly, then strain through fine-mesh sieve. Discard head and tail and scrape skin from fish. Going down the center with 2 forks and pushing out, remove upper fillet. Lift out backbone and free other fillet. Process fillets to puree.

Heat oil over medium heat. Stir in onion and cook, stirring occasionally, until soft but not brown. Stir in tomatoes and cook 5 minutes. Stir in strained broth, bring to a boil, and stir in noodles and saffron. Boil 6 to 10 minutes, until noodles are done. Stir in fish puree, breaking it up with wooden spoon to distribute evenly. Season with salt and pepper and pass cheese at table. Just right for a night with a slight chill in the air.

Makes about 12 cups.



12 cups orange segments
2 tablespoons frozen orange juice concentrate
1 tablespoon fresh lemon juice
2 teaspoons honey
2 pinches ground cinnamon
Pinch of ground cloves
1 cup strong-brewed chamomile tea, made into ice cubes and crushed

Combine orange segments, orange concentrate, lemon juice, honey, cinnamon and cloves in blender. Blend until smooth and honey is dissolved. Add crushed tea ice cubes and blend until smooth. The spicy blend is soothing, especially when made with caffeine-free chamomile, which aids in digestion.



2 cups diced cantaloupe
3 cup lemon sherbet
2 teaspoons frozen orange juice concentrate
1 teaspoon fresh lemon juice
4 ice cubes, crushed
Pinch of salt

Combine all ingredients in blender and blend until smooth. Honeydew and cantaloupe have hardly any calories, yet they're full of flavor and nutrition. The cantaloupe is a good source of Vitamin A and beta carotene, which can help guard against heart disease and stroke.



2 cup soft silken tofu
14 cups peach nectar
2 cup frozen diced pineapple
Half a frozen banana, sliced
1 teaspoon fresh lime juice

Combine tofu and pear nectar in blender. Add remaining ingredients and blend until smooth. This is a smoothie to sip when you come back from the gym, a crucial time to replace spent nutrients. The protein-rich tofu will give your brain a boost as it is rich in omega-3 fatty acids, which can guard against some of the negative effects of aging.



144 ounce can diced tomatoes with juice
2 cup lemon low-fat yogurt
2 cup chopped avocado
2 tablespoons tomato paste
2 teaspoon balsamic vinegar
1 teaspoon celery salt
Dash of Tabasco
2 to 4 ice cubes, crushed

Combine all ingredients in blender and blend until smooth. With plenty of vitamins to satisfy a growing baby, this makes a great lunch for mom. Avocados may pack a lot of calories, but their generous stores of potassium may help reduce high blood pressure. They are an excellent source of monounsaturated fats, Vitamin E and folate, a vitamin that helps prevent birth defects.


KLIUKVENNYI MORS (Cranberry Drink)

2 pounds cranberries
3 pound sugar
3 pound honey

In 4-quart pot, cover cranberries with 2 quarts water and bring to a boil. Lower heat and simmer 10-12 minutes, then strain through a fine sieve. Puree strained berries and add to juice. Add sugar, honey and enough boiled water to total 3 quarts. Heat, stirring constantly, to blend. Refrigerate and serve cold.


ELMA CAYI (Apple Tea)

3 ounces dried apple, sliced or flaked
1 small piece cinnamon bark
2 to 3 cloves
A few dried rose petals (optional)
2 cups cold water
Honey or sugar

Put apples, spices and rose petals in pan with the water and bring to a boil. Reduce heat and simmer 15-20 minutes. Sweeten to taste and strain into tea glasses.



2 cups nonfat milk
13 cups strong brewed coffee (dark roast recommended)
4 cup nonfat or low-fat chocolate syrup
4 teaspoons sugar
4 cup nonfat or low-fat frozen whipped topping, thawed (optional)
4 teaspoon unsweetened cocoa powder

Heat milk in a medium saucepan over medium heat until warm (do not boil), 2 to 3 minutes. No stirring is needed. Place milk in blender and blend on high speed for 1 minute. Set aside. Measure 3 cup of hot coffee into a coffee mug or cappuccino cup. Spoon 1 tablespoon chocolate syrup and 1 teaspoon sugar into each mug. Stir. Pour 2 cup of milk into each mug (do not stir). Top each serving with a dollop of whipped topping and a sprinkle of cocoa powder.

Serves 4.



1 very ripe pineapple
10 ripe bananas
Juice of 1/2 lemon (1 1/2 tablespoons)
Water, as needed

Peel and chop pineapple in food processor on blade or chop finely by hand. Mash bananas and mix with pineapples and lemon juice. Add a small amount of water if too thick. Freeze until ready to serve.

Serves 12.


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