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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 5<-·´¯`·.¸¸.·´¯)

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 freshly squeezed lime juice 
1/2 cup freshly squeezed orange juice 
1/3 cup olive oil 
Salt and pepper to taste 
4 boneless, skinless chicken breasts 

In a medium bowl, combine all ingredients. Pour over chicken breasts in a non-reactive shallow dish. Leave to marinate in the refrigerator for 4 to 12 hours, covered. Wipe meat dry before grilling. 



1 cup lemon juice
3/4 cup sugar
8-1/2 cups water

Makes 1/2 gallon lemonade



3 medium eggplants (about 4 pounds) 
1-1/2 tablespoons tahini 
2 cloves chopped garlic, minced 
Juice of 1 large lemon 
1/2 teaspoon salt 
1 tablespoon olive oil 
1 tablespoon finely chopped fresh parsley 
Several pitted black olives 
1/2 cup plain yogurt 

Preheat oven to 400 degrees. 

Pierce the eggplants with a fork in several places. Roast until the skins are dark and the flesh is soft, 45 to 60 minutes. Let stand until cool enough to handle. 

Split eggplants lengthwise and scoop the flesh into a colander. Press lightly to drain extra liquid. Remove to a food processor and add tahini, garlic, lemon juice, and salt. Pulse until the mixture is smooth. Taste and adjust seasonings.

Just before serving, stir in the yogurt. Spoon into a shallow serving bowl and garnish with olive oil, parsley, and olives. Serve with warm pita bread.

Makes about 2 cups



6 to 8 eggs or more 
Water to cover 
1/4 to 1/3 cup olive oil 
1 to 2 teaspoon salt 
1 to 2 teaspoon black pepper 
Outer skin from brown onions 
1 tea bag, or 1 to 2 teaspoon Turkish coffee 

Place half of the onion skins, in a pot, with the other ingredients, carefully add the eggs and cover with the rest of onion peels. Simmer for several hours, on top of the stove.

The long, slow cooking gives a very nice color and flavor specially if the eggs crack during boiling.



Rendered chicken fat, or schmaltz, gives traditional Jewish foods delicious flavor and richness. 

Every time you cook a chicken, remove as much fat as possible before cooking. Cut the chicken fat and any small pieces of skin into small pieces with kitchen shears. Save the fat in plastic bags in the freezer until you've got about three or four cups. In a large, heavy frying pan, cook the chicken fat over medium heat until it liquefies. Finely chop a medium-sized onion and add to the fat. When the onion and any small pieces of skin are crisp and brown, remove from the heat.
Use a slotted spoon to remove the crispy skins (These are called gribenes. They make a great addition to chopped liver.) Add a teaspoon of salt to the chicken fat.
Let the fat stand until it cools, but is still liquid. You should have about 1 cup of schmaltz. Pour the schmaltz into a glass jar and refrigerate or freeze. Schmaltz will last indefinitely. 

Tips: For special occasions, use schmaltz in place of vegetable oil in matzo balls. A bit of schmaltz stirred into mashed potatoes is a delicious indulgence. Adding a teaspoon of schmaltz to your latkes (potato pancakes) will enhance the flavor. Schmaltz is truly wonderful in chopped liver, and there's really no substitute. 



1 (15-ounce) can salmon 
1 egg 
1/2 cup chopped green pepper 
1/2 cup chopped onion 
1/2 cup bread crumbs 
1 tablespoon lemon juice 
1 teaspoon lemon peel 
1/2 teaspoon rosemary crushed 
1/8 teaspoon pepper 

Mix together all the ingredients. Form 4 to 5 patties.

Fry until brown and done.


Put onto baking pan (sprayed with vegetable oil spray) and spray top of patty. Bake @3500 15 minutes or until done. 



1 box Ziyad Brand Maftoul 
3 tablespoons Sultan Brand Extra-Virgin Olive Oil 
Chicken or Beef Broth 
1 teaspoon cumin 
Salt and Pepper to taste 
1 can (15.5 ounces) Ziyad Brand Chick Peas 
2 tablespoons Tomato paste 
1 small onion, chopped 
4 carrots, sliced 

Under a low flame, stir-fry the maftoul with the olive oil in a large pot. This prevents the maftoul from sticking together. Fry the maftoul until it becomes golden brown. Add 1-1/2 cups of broth for every cup of maftoul. Add the cumin, salt and pepper. On low flame, cover and cook for 20 minutes. Remove from flame and let stand covered for 5 minutes.

Take 4 cups of broth and add chickpeas, tomato paste, onion and carrots. Bring to a boil. Boil for about 10 minutes. Use this broth to pour over the maftoul on dinner plates. Serve with roasted chicken.



1/2 ounce Roland(r) Porcini Mushrooms
4 Tablespoons Roland(r) Extra Virgin Olive Oil
4 Garlic Cloves, minced
1 medium Onion, sliced
1 cup Roland(r) Israeli Couscous
2 cups Chicken Stock
1 Tomato, seeded and diced
2 Tablespoons Roland(r) Capers
1/2 cup White Wine
1/4 Parsley, chopped
Salt and Pepper

Soak the porcini mushrooms in hot water for 15 minutes and drain. In a large pan, sauté garlic and onions in oil over medium-low heat for 5 minutes. Add chicken stock and Israeli couscous and cook for 5 more minutes. Add porcini mushrooms, tomato, capers and white wine. Simmer over low heat for 10 minutes or until liquid is absorbed. Add parsley, and season with salt and pepper to taste.

Makes 6 servings



6 medium potatoes 
1 medium onion, chopped finely 
3 to 4 tablespoons matza meal 
1 carrot, chopped finely (optional) 
1 teaspoon salt 
1/4 teaspoon black pepper 
3 tablespoons olive oil 
1/2 teaspoon baking powder (optional) 
2 eggs 

Preheat oven to 425oF. 

Grate potatoes and place in a bowl with the rest of the ingredients, except oil 
Put oil in baking pan, heat for 5 minutes. Add potato mixture to oil (carefully). Bake for 10 minutes at 425oF. Reduce heat to 350oF and bake for 45 minutes. 



3 cups sliced zucchini 
1/2 cup chopped onions 
1/2 cup grated cheese 
1/2 cup oil 
1 teaspoon oregano 
dash of pepper 
1/2 teaspoon salt 
2 tablespoon parsley 
1 cup pancake mix 
4 slightly beaten eggs

Mix all ingredients together evenly. Spread onto greased pan. Bake @350o until golden brown approximately 35 to 40 minutes



vegetable cooking spray 
2 tablespoons graham cracker crumbs 
3 (8-ounce) bars fat-free cream cheese softened 
1 cup sugar 
3 tablespoons cornstarch 
16 ounces fat-free sour cream 
6 egg whites or 3/4 cup no cholesterol egg product 
1/2 cup skim milk 
2 teaspoons vanilla 

Spray 9-inch springform pan lightly with cooking spray. Coat bottom and side with crumbs. 

Beat cream cheese, sugar, and cornstarch until smooth. Add sour cream, egg whites, milk, and vanilla, mixing until smooth. Pour mixture into prepared pan. 

Bake at 325 F until cheesecake is just set in the center and beginning to brown, 45 to 50 minutes. Cool in oven with heat turned off for 2 hours. 

Refrigerate until chilled, 4 hours or over night. Makes 12 servings 

Per serving: 1 slice (125 grams) Calories: 170; Fat: 1g; Cholesterol: 10 mg



2 large leeks 
5 ounces lean beef 
2 eggs 
1/2 slice white bread, soaked in water and drained 
1 hard-boiled egg, chopped 
Breadcrumbs (about 1/2 cup) 
Salt and pepper to taste 
Oil for frying 

Carefully wash the leeks, separating the layers to make sure not dirt or insects remain. Remove the tough green tops, leaving the white bulb and part of the light green stalks. Bring a pot of water to boil. Add the leeks and cook for 15 minutes, until softened. Let cool, then chop.

In a medium bowl mix together the meat, cooked leeks, hard-boiled egg and bread. Once combined, add the two raw eggs, salt and pepper, and enough bread crumbs to bind the mixture. Form into balls about 1-1/2 inches in diameter.

In a large (preferably nonstick) skillet, heat about 2 tablespoons oil over a medium-high flame. Add three or four meatballs and pan-fry until brown and cooked through. Continue until all meat balls are cooked. 

NOTE: These leek-flavored meat balls hail from Bulgaria originally. Serve warm as a first course to a meat meal, or as a side dish.



1 cup oil 
3 to 4 garlic cloves, grated 
1 onion, grated 
2 pounds lamb, cut into 1-1/2-inch cubes 
Freshly ground black pepper 

In a large mixing bowl, combine the oil, garlic, and onion. Turn lamb cubes in mixture to coat. Cover and let stand overnight in the refrigerator.

About 2 hours before cooking, remove bowl from refrigerator. Continue to marinate meat, turning occasionally.

Thread on skewers. Broil close to coals until lamb is crusty on outside but still pink inside. Season with salt and pepper to taste. 



3 to 4 cucumbers 
1 tablespoon salt 
1 onion, sliced 
1/2 cup vinegar 
1/2 cup water 
1/2 tablespoon sugar 
1/4 teaspoon pepper 

Peel and slice cucumbers. Place the cucumbers in salt and let stand for at least 1/2 hour. Drain extra fluid from cucumbers. Add sliced onion. 

Mix together remaining ingredients in another dish and pour over the cucumbers. 



2 to 3 carrots, grated 
1 large onion, grated 
1 teaspoon pepper 
1 clove garlic, minced 
1 teaspoon paprika 
1/2 teaspoon ground sage. 
1 chicken bullion cube, broken up or 4 teaspoons pareve chicken soup powder (can use less to cut down salt) 
1 cup flour (3/4 cup cake meal for Pesach) 
1 cup matza meal 
1 egg or 1/4 cup egg substitute 
1/4 cup oil 

Preheat oven to 350o F.
Combine the first 9 ingredients in a bowl; mix well. Add the egg and oil, mix well. 
Shape into long "snake". Wrap in greased foil and place on baking sheet. Bake 45 minutes.

Makes 10 to 12 servings.


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