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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 6<-·´¯`·.¸¸.·´¯)

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!!!

Shalom, from Spike the Grate and Jamie the Webmistress


1/2 lb chuck
1 1/2 lbs plate beef
2 marrow bones
1 bay leaf
3 whole cloves
3 quarts water
1 large onion
1 large carrot
2 stalks celery
few sprigs parsley
1 tbsp salt
3/4 tsp pepper

Slice the cooked beef and serve as boiled beef with horseradish, or remove the fat and gristle and grind to use as filling for Kreplach, Pirogen, or Blintzes. Keep the stock in clean jars in the fridge for use in soups.


(sweet & sour)

1/2 cup sauerkraut
1/2 cup coarsely shredded cabbage
1/4 to 1/2 cup raisins, to taste
5 cups beef stock
1 can (8 oz) tomato sauce
1/4 cup dark brown sugar
small lump citric acid (sour salt) (OR you can toss in 1/2 lemon)
1/2 tsp salt
1/4 tsp pepper
1 medium onion, diced

Place all ingredients in a soup kettle. Bring to a boil over high heat, then lower the heat and cook gently for 45 minutes. Taste the soup, and add brown sugar, citric acid (if you haven't added a lemon half), salt, or pepper to taste.


2 eggs, slightly beaten
1 1/2 cups sifted flour (or so)
1/2 tsp salt
Mix all ingredients, using enough flour to make a stiff dough. Place on a lightly floured board and knead until smooth. Roll out the dough to 1/8 inch thickness.

Place on a cloth until the dough is somewhat dried, but not too brittle to handle. Roll up tightly. With a very sharp knife, cut through the dough to make shreds of the desired thickness. Toss the shreds lightly with the fingers to separate them, and spread on the board to dry until brittle. Store in covered jars. When ready to use, cook in boiling, salted water or in soup for 10 minutes. 

Fine Noodles: Cut noodle dough into shreds 1/8 or 1/4 inch thick. Fine noodles are used in soup. Allow 1/4 to 1/2 cup of cooked noodles for each portion.

Medium Noodles: Cut noodles into 1/2 inch strips. Use in puddings, kugels, etc.
Broad Noodles: Cut noodle dough into 3/4 inch strips. Use in puddings, kugels, etc.
Plaetchen: Roll out noodle dough, but do not roll it up. Cut into 1/2 inch squares. Use in soup.
Farfel: Prepare noodle dough, but do not roll out. Grate the ball of dough on a coarse grater and spread the particles on a board to dry out. Cook as for noodles, or use in other recipes as suggested. 


1 recipe noodles dough (which see)
2 cups cottage cheese, meat, or kasha filling

Roll out noodle dough 1/8 inch thick on a lightly floured board. Cut into 3 inch squares. Place a heaping teaspoon of filling on each square, moisten the edges lightly with water, and fold over diagonally to form triangles. Press edges firmly together with a fork. At this point, the Kreplach may be wrapped in foil and frozen until needed, or covered with a damp cloth and refrigerated for several hours. At serving time, drop into a large kettle of boiling water to which 1/2 teaspoon salt has been added. Half-cover the saucepan and boil rapidly for 20 minutes. Drain. Cheese and Kashe Kreplach may be served with sour cream as a main or side dish; meat Kreplach with gravy are used as a main dish. All Kreplach may be served in soup. Meat Kreplach are traditional for Purim, the day before Yom Kippur, and on Hosh'ana Rabba, the seventh day of Sukkoth.

Cheese Kreplach are served during Shavuoth.



4 lbs. Boneless end of steak or chuck
1 tsp salt
1/4 tsp black pepper
2 cups canned tomatoes
2 large onions, sliced
2 sliced carrots
1/2 clove sliced garlic
1 sliced green pepper
1/2 cup sliced mushrooms (optional)

Place all ingredients into a deep roasting pan. Cover tightly and bake at 350 F. until very tender, about 4 hours. Baste twice during the roasting. Serve with unstrained pan gravy. Leftovers may be sliced, placed in the gravy, and heated just to the boiling point. This amount serves 8 to 10. For future use of leftovers, freeze the meat and gravy separately.


2 tbsp fat
1/4 cup chopped onion
2 cups diced, cooked fresh tongue
1 can tomato paste (6 oz)
1 3/4 cups tongue stock
1/2 tsp dry mustard
1 tbsp dried celery leaves
1 tbsp dried minced parsley
1/2 tsp salt
1/16 tsp black pepper 
1/2 lb. Spaghetti

Heat fat in a 2 quart saucepan over medium heat. Add onion and stir until soft but not brown. Add the tongue, and cook 5 minutes. Blend in remaining ingredients except spaghetti, then simmer 30 minutes. Correct seasonings. Cook the spaghetti while the sauce is simmering, drain, place in a serving casserole, and cover with the tongue and sauce. Toss lightly and serve at once.


1/4 cup chicken fat
5 stuffed squabs
2 1/2 tsp salt
1/4 tsp white pepper
1 tsp ground ginger
2 small onions, minced
2 cans (4-oz) button mushrooms
1/2 cup cooking sherry (optional)

Melt the fat in a skillet over medium-high heat. Rub the surface of each squab with a mixture of the salt, pepper, and ginger, and brown well in the fat. When they are browned, place the squabs side by side in a deep roaster. Cook the onion in the same fat until light brown, and spread over the squabs. Put the mushrooms and their liquid in the skillet, bring to a boil, then pour over the birds.
If sherry is sued, add it also. Cover tightly, and roast at 350 F. for about 1 hour,
or until tender.


(for knishes, blintzes, etc.)
2 cups ground cooked meat or poultry
2 tbsp minced celery
2 tbsp minced onion
1 tbsp chicken fat
1 1/2 tsp salt
1/4 tsp black pepper
1 well-beaten egg
gravy or chicken soup

Remove all fat and gristle from the meat before it is ground. Brown the celery and onion slowly in the fat for 5 minutes. Mix all ingredients until thoroughly blended. Use just enough gravy or soup to make a stiff paste. This makes 2 cups. 

Meat Blintzes: Prepare blintzes and fill each with a heaping tablespoon of meat filling. Fold up and saute in chicken fat. Serve, as a main course, with gravy or
tomato sauce.

Meat Pirogen: Prepare dough as for kasha knishes. Use meat filling instead of kasha. After the filling is placed on each square of dough, fold it over into a triangle and press the edges firmly together. Continue as for knishes.

Shepherd's Pie: Double the recipe for meat filling. Any meat may e used, but lamb is especially good. Prepare 3 cups of mashed potatoes with chicken fat. Line a 6-cup casserole with 2 cups of the potatoes, fill with the meat filling, and spread with the remaining potatoes. Swirl the top attractively, so the potatoes resemble a meringue. Bake at 350 F. about 45 minutes, until the potatoes are nicely browned.


1 egg
1 cup sifted flour
1/2 tsp salt
1 cup water
2 cups filling
4 tbsp butter or chicken fat

Beat the egg with a rotary beater until white and yolk are blended. Sift flour and salt together. Alternately add the flour and water, a little at a time, to the egg. Beat until smooth and free from lumps. Break the surface air bubbles with a fork. Heat a 6-inch skillet over medium heat. Grease lightly. Using a 1/4 cup measure, pour 3 tbsp of the batter into the pan all at once. Tilt the pan quickly so that the entire bottom is covered with a thin layer of the batter. Cook until the pancake is firm, but not browned. Cook on one side only. Invert on a clean tea towel. The pancake will slip out easily when it is done. Place a heaping tablespoonful of the filling on the pancake. Fold the 4 sides over the center and invert on the cloth. Continue with the remaining batter and filling, and grease the pan from time to time as needed. This much preparation may be done in advance, and the blintzes wrapped in a tea towel and stored in the fridge; or they may be wrapped in foil and frozen. At serving time, melt the shortening in a large skillet or shallow baking pan. Place the blintzes in the pan, side by side, without crowding. Brown over medium heat, or bake at 350 F. for 30 minutes (allow slightly longer if the blintzes were still frozen when placed in the pan). Turn over once during cooking, to brown both sides.


1 cup scalded milk
2 tbsp sugar
1 cake (or package or 2 1/4 tsp) yeast
3 cups sifted flour
1 tsp salt
1 egg, separated
1/2 cup melted butter (no substitutes)
3/4 cup soft butter (no substitutes)

Cool the milk to lukewarm, and dissolve the sugar and yeast in it. Add half the flour, and beat until smooth. Add remaining flour, salt, the egg white beaten stiff, and the melted butter. Knead until satiny, and place in a greased bowl. Turn over, cover, and let rise until very light, about 2 hours. Roll out on a lightly floured board into a rectangle 1/2 inch thick. Dot with the soft butter, fold into thirds, roll out, butter, and fold again. Roll, butter, and fold once more, then roll out into a square 1/2 inch thick. Cut into 4 inch squares. Cut each square into two triangles. Starting at the longest side, roll up each triangle, and form into a crescent. Place far apart on a greased baking sheet with the point of the crescent underneath. Let rise until double, brush with the beaten egg yolk, and bake at 375 F. until a rich brown, about 12 minutes.

Makes 24.


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