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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 <-·´¯`·.¸¸.·´¯) - Cholent

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



Cholent is a terrific way to serve a hot meal on a cold winter Shabbat. It is easy to make and even easier to keep warm. Once you've got the basic recipe down, experiment and enjoy!

"The proverbial expression, 'what you put in, you get out' applies very much to cholent. Cholent planning comes AFTER the choice of ingredients, not before it. That is, create your cholent based on what is fresh and available."

[Taken from Come For Cholent by Kay Kantor Pomerantz [ Permission from Bloch Publishing Company, New York [Available from the USCJ Book Service. See our web site at


· Cholent is kept warm all Shabbat from before sunset until eaten for Shabbat lunch. It may be made in a crock pot, a heavy pot set on stove top or in the oven. Prior to Shabbat, oven temperature should be reduced to 200-250 F.

· Hints to soften beans for easy digestion: Beans should be picked over and rinsed with cold water. They may be prepared for cooking by either soaking for 4 hours; soaking overnight, or pre-boiled for 5 minutes and then allowed to stand covered for one hour. Follow preparation by rinsing beans with cold water. Optional: A small slice of seaweed may be added as a natural tenderizer.

· Water or liquid level should be high enough to cover all ingredients and no higher than within an inch of the top of the pot.



½ cup medium barley 
1 onion, chopped fine 
½ cup small white baby lima beans 
2 cloves garlic, chopped fine or put through a press
½ cup red kidney beans 
2 T. oil
1 1/2 lbs. flanken, cut into large chunks 
cold water*
6 small red potatoes 
2 t. salt
5 or 6 beef marrow or neck bones 
1 t. black pepper, freshly ground

Brown meat and onions in saucepan (or place meat and onions beneath oven broiler for a few minutes). Rinse barley in a sieve under cold running water, until water runs clear. Pick over beans and rinse thoroughly. Peel potatoes and cut into rounds. Add barley, beans,* potatoes, bones, and garlic to meat and onions in the saucepan. Add 6-7 cups cold water, or enough to cover, and bring to a boil over high heat. Season with salt and pepper and simmer for one hour. Skim froth as it rises to the surface. Keep hot using one of the ways mentioned in the preface.*


Serves 4 to 6

1 onion, cut in rings 
8 oz. tomato sauce
2-3 stalks celery 
cold water*
6 potatoes approx. 
2 t. salt
4-5 carrots 
1 t. black pepper, freshly ground

Layer bottom of pot with onion rings. Then add celery, carrots and potatoes. Add seasonings, tomato sauce and enough water to cover. Cook for approximately one hour before Shabbat and keep hot using one of the ways mentioned in the preface.*



1 cup lima beans, rinsed 
1 cup kidney beans, rinsed 
1 tablespoon oil 
1 large onion, diced 
3-4 potatoes, peeled and diced 
1 large sweet potato, peeled and cut in chunks 
2 bell peppers (1 green, 1 red), cut in chunks 
1 cup broccoli, cut up (optional) 
1 cup cauliflower, cut up (optional) 
2-3 cloves garlic, crushed 
1 cup barley, rinsed and drained 
Salt, pepper, paprika to taste 
4-5 teaspoons pareve instant soup mix 
Water to cover ingredients completely 

Soak beans overnight in cold water. Rinse and drain well. Spray a roasting pan with no-stick spray. Combine all ingredients in pan and mix well. The barley absorbs salt and pepper, so season generously. Cover tightly and place in 275 degrees Fahrenheit oven from late Friday afternoon until Saturday lunchtime.



1/3-1/2 cup dried soy beans, soaked 
12 or more shiitake mushrooms, soaked enough to remove stems 
Water you soaked the mushrooms in 
1-3 tablespoons vegetable oil 
3 very large carrots or 1 pound regular carrots, peeled and chunked 
6 medium potatoes-chunked, not peeled 
1 large or 2 medium onions 
1 large green pepper 
3-4 stalks celery 
1-3 smashed cloves of garlic 
l 8 ounces can tomato sauce 
1/2- 3/4 cup wine, either dry sherry or other dry wine 
2-3 teaspoons vegetable or chicken-flavor (parve) soup powder 
12 whole cloves 
10-12 whole peppercorns 
freshly ground pepper 
water- 1-2 cups if needed 
6 eggs in their shells (optional) 

Soak soy beans and mushrooms ahead. Chop 1/3 of the large or 2/3 of the medium onion and 1/3 third of the green pepper. Smash and chop the garlic. Heat oil, in your crock pot if it can take it, or in a small frying pan and saute the chopped vegetables until lightly browned. If you used your crock pot, push the sauteed vegetable aside and start layering. Put potatos and carrots on the bottom then soy beans then other vegetables. Add seasonings, sauteed vegetables if not already in, soup powders and liquids. Pour the mushroom liquid carefully so you don't get the sandy sediment from the bottom. Put in eggs if using. Liquid will not come to the top of the vegetables, but don't worry, extra liquid will be produced during the cooking. If your crock pot can take it, bring to a boil before setting the pot to cook overnight. Seal the cover (I used aluminum foil) and set on a low heat an hour or so before Shabbat comes in. On my West Bend I use setting 2, out of 5.


Yield: 8 servings

1/2 cup white northern beans 
1/2 cup kidney beans 
1/2 cup lima beans 
2 tablespoons vegetable oil 
3 large onion, diced 
3 cups garlic 
1/2 cup barley, salt and pepper 
3 large potato, peeled and cut in 1/4- inch pieces 
15 ounces tomato sauce 

1. Put beans in large bowl and cover with cold water. Soak overnight. Before cooking, drain beans and discard stones and dried-out beans.

2. Heat oil in a 4 quart pot, and saute onions and garlic until onions are translucent, 5 to 7 minutes.

Add barley and beans to onions. Cover with water by at least 2 inches, add salt and pepper, bring to a boil and cook 30 minutes over low flame. Add potatoes and tomato sauce and cook 30 minutes more.

3. Place cholent in a crock pot or slow cooker overnight or in a 200 degree Fahrenheit oven for eight hours or overnight.


Yield: 6 - 8 servings

1 cup each White dry big beans, Chick peas, and Barley 
4 Slices bread, toasted and cut into small pieces 
1 Egg 
1/4 cup Water 
1 tbsp Parsley chopped fine 
1 tbsp Veggie Schmaltz (liquid fat - vegetable oil)
1/2 cup Flour 
Salt and freshly ground pepper 
4 Potatoes Medium size, peeled and pricked with a knife (2 cuts) 
1 Big Onion, cut into big pieces
4-5 Garlic cloves, big, cut to big slices 
freshly ground pepper
sweet paprika, 
1 tbsp Chicken powdered soup 
2 Tbsp Veggie schmaltz
3-4 cups Boling water

*NOTE: The night before, soak the beans and the chick peas, each grain in a different bowl with plenty of water.. 

Next day, bring to a boil with fresh water (again in different saucepans or one after the other) beans, and chick peas. Add 1 tsp baking soda. Continue to cook for another 10 minutes, drain and wash well. Put aside for further use. Wash the barley, and bring to a boil with water only few seconds, drain and rinse with cold water. Put aside for further use.  Beat egg, add water, schmaltz, parsley ,salt and pepper; beat. Add the flour; mix well. Last add the toasted pieces. Mix till all is well blended. Cover and put in refrigerator for further use.

In a heavy skillet with high edges, heat schmaltz and lightly fry the onion. Add the garlic and the seasonings (except the chicken powder soup). Mix and continue to fry on medium heat for just a couple of minutes. Put half the onions in the slow cooker pot, as first layer. At the side of the pot arrange the potatoes. Add side by side the grains and on top put the bread dumpling.

To prepare the bread dumpling: With floured hands make 2 or 3 balls.

Meanwhile, put the boiling water into the skillet and add the powdered chicken soup. Stir; add some more salt if it is needed.

Pour everything on top of all. It should cover all, if not add some more boiling water. Cover well with foil. Put in preheated 350 degree F HOT oven for 1 hour.

Put the pot back into preheated slow cooker and continue to cook for about 8 - 12 hours. It should always simmer.

To Serve: Half an hour before serving arrange on heated serving dishes.

One dish : Fish out carefully the Bread Dumpling.

Second dish: Fish out the beans, and at the other side put the chick peas.

Third dish: Fish out potatoes, and by its side put the barley.

Cover each dish with a foil, and keep in warm oven till you serve. You can have it with or without meat. Serve with salads.


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