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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 4<-·´¯`·.¸¸.·´¯)

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


Please see the note at the bottom of this newsletter.



1 pkg. Duncan Hines Yellow cake Mix
1 pkg. vanilla pudding
4 eggs
1 cup oil
1/4 cup vodka
1/4 cuo Amaretto

Follow directions for cake mix, but use/add the extra ingredients. Pour into a bundt pan and bake at 350 for 50 to 60 minutes.

For frosting, whip up 1/2 cup Rich's whip (or any kind of pareve whip), 1 pkg. chocolate pudding and 3 tb.s Amaretto.


A Rosh Hashanah classic.

Poached apples:
2 or 3 apples - peeled, cored, cut in wedges
1/4 to 1/3 cup water
2 to 3 tablespoons granulated sugar
pinch cinnamon

Honey cake batter:
3-3/4 cups flour
4 teaspoons baking powder
1/2 teaspoon baking soda
4 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon clove powder
1/2 teaspoon allspice powder
1 cup vegetable oil
1 cup honey
1-1/2 cups granulated sugar
1/2 cup brown sugar
4 eggs
1 cup cola or brewed coffee
1/2 cup orange juice

Preheat oven to 350 F.

Generously grease a 9 x 13-inch baking pan. Cut a piece of parchment paper to line the bottom.

To poach apples, saute them in water and sugar over low heat until they soften. Use only as much water as you need to cook apples slightly. Add a bit of cinnamon. Drain if necessary and allow to cool.

For the batter, place dry ingredients in a food processor and pulse to blend. Add remaining ingredients in order given and process to make a smooth batter. Place apples pieces over bottom of prepared pan. Top with batter. Place pan on a baking sheet and then place in oven.

Bake for 60 to 70 minutes until cake springs back when gently touched. Cool well and slice in the pan.

Serves 12 to 16



4 tablespoons white wine vinegar
2 tablespoons orange juice
Salt and freshly ground black pepper
1 teaspoon honey
2 tablespoons olive oil
1 tablespoon vegetable oil
2 tablespoons chopped fresh mint
1 ripe pomegranate, halved
1 cup black grapes, cut in half and seeded
2 ripe avocados
1 teaspoon lemon juice

In a small bowl, whisk together wine vinegar, orange juice, salt and pepper to taste, and honey. Slowly whisk in olive oil and vegetable oil until dressing is thick and creamy. Stir in the chopped mint. Set aside.

Into a medium bowl, scrape seeds out of pomegranate halves. Add grape halves and toss to mix.

Cut avocados in half and remove pits. Carefully run a knife between skin and flesh of avocados, working skin away from flesh until skin is removed.

Place avocados, round side up, on work surface and, using a sharp knife and starting 1/2-inch below stem end, cut avocado lengthwise into 1/4-inch slices, leaving stem end intact. Arrange each sliced avocado half on 4 individual plates. Using palm of hand, gently push slices out to fan them. Sprinkle with lemon juice.

Sprinkle one quarter of the pomegranate seed-grape mixture onto each avocado half and spoon over dressing. Garnish each plate with a few mint leaves.



vegetables of your choice: cabbage, carrots, parsnips, etc.
corned beef

Bake in 300 degrees oven in 1/4-inch of water for 3-1/2 to 4 hours in a covered roaster. Pour liquid into saucepan when meat is cooked. Cook vegetables of your choice in liquid (such as cabbage, carrots, parsnips, etc.)



1 cup warm water
1 tablespoon yeast
1 cup (or so) unbleached bread flour

entire sponge mixture
1/2 cup warm water
2 tablespoons olive oil
2 teaspoons sugar
1-1/2 teaspoons salt
3 to 4 cups unbleached bread flour
3 tablespoons semolina (can also use Hodgson Mill stone-ground corn meal)
semolina or corn meal for dusting - optional

For sponge: combine all ingredients in a medium bowl or bread machine. Stir to combine a couple of minutes to produce a gloppy pudding-like mixture. Cover (or put bread machine cover down). Add water or flour in order to achieve the right consistency.

Later (1-3 hours) add remaining ingredients to the sponge. Stir to combine, then knead (or start 'dough' program) to make a soft dough. Knead for about 8 minutes. Dough is best if it is slacke rather than firm.

Let rest and rise (insert whole affair into a large plastic bag and seal loosely) 45 to 60 minutes. Gently deflate dough. Divide into five portions. Cover and let rest a few minutes.

Shape each portion into an oval like a plumped hot dog bun. If dough is too slack, just cut out slabs. The irregular shape is fine. Place on a parchment lined doubled up baking sheet (2 stacked sheets). Dust baking sheet with more semolina or corn meal if desired.

Cover with a sheet of plastic (a garbage bag lightly draped on top). Let rise until quite puffy - about 30 minutes. Score tops with a knife and dust generously with flour.

Preheat oven to 375 F. Bake until nicely golden - 20 to 25 minutes. Cool well before making up into sandwiches.

To make panini split the roll in half (lengthwise). Drizzle on a little olive oil. Fill and replace top half. Wrap panini in foil if you wish. Foil produces a more steamed sandwich. Foil-free is crisper.

Place panini in a pre-heated, lightly oiled cast iron pan or skillet. Using a couple of plates as a press (or even a clothes iron - unplugged) weigh down the sandwich. Cook over medium heat and turn once after 3 to 4 minutes. Repeat on the other side. Turning is optional - depends on the filling and the effect you seek.

Serve with salad.

This recipe is just rich enough to stay fresh. You don't want it to compete with the filling or be too soft to host hearty meats, vegetables and cheeses. We employ a sponge method in this recipe to lend a little extra flavor and crumb development. It is not an overnight sponge - just a little kick start. This recipe was tested with bread flour. A touch of semolina makes these rolls a bit more interesting and your bread machine (on 'dough' cycle) makes it a snap. You can hand knead as well. The rolls can be frozen. Leftover panini make terrific garlic bread.

This makes 4 or 5 generous rolls. Make miniatures (about 12 rolls) and you have a great hor d'oeuvre for a summer evening party. The sponge can be used after one hour or up to three hours later. You can refrigerate overnight and start the next morning if you get called away. Leftovers are perfect for single portion garlic bread loaves. Remember to name your panini something special - marketing is everything.

Filling suggestions:
Goat cheese (or chevre), sundried tomato slices, garlic, sauteed rapini.
Feta cheese, black olive tapenade, slivered onions, fresh tomato slices and sprouts.

Swiss cheese, slivered ham or roast beef, horseradish, dijon mustard caramelized onions.

Vege pate, sprouts, shredded carrots, lettuce, cabbage, pickled peppers.
Steak (grilled, cold and slivered), roasted garlic, chevre or extra old cheddar or blue cheese.



1 pkg. orange kosher gelatin
1 pkg. cherry kosher gelatin
1 pkg. lime kosher gelatin
1 cup pineapple juice
1/4 cup sugar
1 pkg. lime kosher gelatin
1/2 cup cold water
3 cups hot water
1-1/2 cups cold water
2 cups graham cracker crumbs
1/2 cup butter
2 cups whipped cream (Dream Whip)

Make gelatin: Pour each in separate pans. Let the mixtures firmly set. Combine juice and sugar. Heat until dissolved. Add 1 package lime gelatin and 1/2 cup cold water. Chill until syrupy. Add whipped cream. Line pan with crumbs and butter. Mix syrup, cream and cubes. Pour on crumbs. Let chill until firm.



1 cup Cream Cheese; Softened
1/2 cup Sour Cream
1/2 cup Lox Or Smoked Salmon; Cubed
1/4 cup Fresh Chives; Chopped, OR
4 tsp.s Dried Chives; Crushed
2 tb.s Onion; White, Chopped
1/8 tsp. White Pepper
1 tsp. Whipping Cream

Beat the cream cheese to a smooth consistency and blend in the sour cream. Mix in the lox thoroughly. Stir in all of the other ingredients. Cover and chill.

Makes about 2-1/2 cups of dip.

SUGGESTED DIPPERS: Bagel Chips, Tomatoes, Radishes, Cucumber, Scallions, and Figs.



1 tsp. Dijon mustard
1 tsp. honey
1 tsp. fresh lemon juice
2 Tb.s good olive oil
1 clove garlic, minced

1 romaine "heart," torn into bite-size pieces
1 cup cherry tomatoes, quartered
salt and pepper
1/4 cup fresh basil leaves, chopped

Combine dressing ingredients until well blended. Combine romaine and cherry tomatoes in medium bowl. Toss with dressing. Taste for salt and pepper. Sprinkle with basil and serve.

Serves 2



1 can green beans
1 can wax beans
1 lb. can bean sprouts
1/2 cup chopped onions
1/2 cup chopped green peppers
salt and pepper
1/2 cup pimento
1 cup vinegar
1/2 to 2/3 cup sugar
1/3 to 1/4 cup salad oil

Mix vinegar, sugar, salad oil, salt and pepper. Add other ingredients, let stand in refrigerator for 2 or 3 hours.



2 lb.s lean stew meat, steak, filet, lamb, chicken, etc. (all or individually)
large can Mandarin oranges
3 apples
fresh or canned pineapple
Lychee nuts (canned)
apricots or peaches
salt, pepper and pre-mixed curry
oil (peanut, safflower)
1 large onion

Coat cut up meat in flour, salt and pepper mixture. Add garlic and chopped onion until translucent. Add fruit juices and water to cover mixture; cook 30 minutes (longer for stew meat), then add cornstarch to thicken. Add fruit 10 minutes before serving. Add chopped apple at end. During cooking, add enough curry powder, 1/4 teaspoon at a time, just for flavor, unless you want a spicy concoction.


INSALATA MISTA ALL'ACETO (Marinated Mixed Vegetables)

4 cup olive oil
4 cup balsamic vinegar
2 tablespoons fresh lemon juice
4 fresh basil leaves
4 sprigs Italian parsley
1 clove garlic
2 teaspoon crushed red pepper flakes, or to taste
5 cups mixed fresh vegetables, including zucchini, cut in bite-size pieces
12 oil-cured black olives, pitted and halved

In a blender, blend oil, vinegar, lemon juice, basil, parsley, garlic, salt and pepper flakes until smooth. Toss cut vegetables with dressing and olives. Marinate covered overnight in a cool place and serve at room temperature.

Serves 6 to 8.



1 8-quart kettle or soup pot with a tight-fitting lid, preferably rescued from the old country and brought in steerage to America

1 large kosher hen (5 to 6 pounds), with feet (if your butcher can't provide a stewing hen that large, add chicken parts to the one he gives you until you have 6 pounds of chicken)
6 to 8 extra chicken feet
Lots of boiling water for cleaning chicken
3 quarts boiling water
1 large carrot (about 10 ounces), cut into 3 big chunks
1 large onion (about 10 ounces), peeled and left whole
3 crisp celery stalks, cut into 3-inch pieces
1 entire scallion, including greens
1 large parsley root with greens attached (about 4 ounces), peeled and cut in half lengthwise
About 1 ounce fresh dill, tied together for easy removal when soup is finished
1 tablespoon kosher salt
1/4 teaspoon white pepper

Have your butcher cut the hen into 8 large pieces. Do not let him remove any fat from this chicken. You will remove excess fat later, but the soup has to cook with the fat for flavor.

Put the chicken feet in a bowl, cover them with boiling water, and let them sit in the boiling water for at least 15 minutes. Then plunge them into ice water. This will make them easier to peel. With a sharp knife, peel off the entire outer later of tough yellow skin.

In another bowl, pour more boiling water over the chicken parts. Then scrape the skin with a small sharp knife to remove any pinfeathers still sticking to the skin and any dirt that adheres to the fatty skin from the processing of the chicken. Soaking and scraping the skin result in a much cleaner broth and almost no scum rising to the surface of the soup to be skimmed away during cooking.

Add the cleaned chicken parts and feet to the pot, including the neck, the neck skin, and the gizzard but not the liver because it will make the soup taste bitter. Add 3 quarts (12 cups) boiling water to the pot, and cook, uncovered, over highest heat until the water comes to a boil again. Reduce heat slightly, and let the chicken cook for about 5 minutes, skimming away any gray gook that rises to the surface. When the broth seems to be clear, add all other ingredients, cover the pot, and reduce the heat so that the liquid simmers. Allow contents to simmer for 2-1/2 hours. It is not necessary to peek into the pot very often once you have adjusted the heat.

After 2-1/2 hours turn off the heat. It doesn't hurt to let everything steep in the covered pot for another hour or so if you're not in a terrible rush. The soup will have tremendous body and flavor.

Remove the chicken and vegetables. Strain the soup back into the pot. If you want to, remove most of the fat immediately from the top of the soup - you must leave a smidgen for color and flavor - pour the soup into a "souperstrainer," a plastic pitcher that pours from the bottom rather than the top. Otherwise put the pot of soup in the refrigerator to cool until the fat congeals on top. Then just lift most of the fat off with a spatula.

Remove the chicken meat from the bones. If your family doesn't like boiled chicken added to the soup, make chicken salad from it. You can slice the cooked carrots and celery and add them to the soup when serving. When ready to serve, reheat the soup, taste, and adjust seasoning with salt. Serve over noodles or rice, with cooked carrots, celery, and chicken meat, if desired.

You will end up with about 8 cups of certified Jewish Penicillin that will serve 3 hungry ethnics - or 8 others.



Peel and slice 6 yams or sweet potatoes into slivers. Fry them on a very low flame in 1/2 cup oil for about 1/2 hour. Drain on paper towels.



4 baking potatoes peeled
(For variation I have added 1 orange sweet potato, for a unique and delicious flavor).
1 onion grated
1 Tb. Lemon Juice
4 eggs
3 Tb.s Flour
pinch baking soda
1 tsp. salt
dash of pepper
oil for frying

Grate onion then grate potatoes and transfer to a large bowl. Add rest of ingredients. Heat 1/8 cup of oil in large frying pan. Spoon about 2 tbsp. of potato mixture into hot oil to make into pancakes. Fry well on one side then flip to fry other side. Drain well on paper towels. Flip only once or they will be oily. You can freeze them, and reheat in a 425 oven in a single layer for 5-10 minutes. Delicious served with applesauce or sour cream. They are also good all by themselves.



1-1/2 cups sugar
2 egg whites
5 Tb.s lemon juice
1 cup water
2 cups orange juice

Put aside 2 tablespoons of the sugar. Bring water and the rest of the sugar to a boil. Boil for 5 minutes. Beat the egg whites with the 2 tablespoons of sugar until very stiff. Slowly pour boiled sugar water mixture into beaten egg whites in bowl. Keep beating mixture. Add lemon and orange juices and continue to beat. Freeze for a few hours until almost set, then beat. The longer you beat the smoother the texture.


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