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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 12<-·´¯`·.¸¸.·´¯)

August 30, 2001 
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


serves 8 to 10, and can be doubled 

1 12-ounce bag egg noodles, cooked and drained 
1 medium onion, chopped 
1 pound mushrooms, sliced 
3 eggs 
¼ cup soy sauce 
¼ cup canola oil 
¼ cup flour 
½ teaspoon cracked black pepper

Preheat oven to 350 degrees. Saute mushrooms and onion in small amount of oil until softened (about 8 minutes). Add to noodles. Combine eggs, soy sauce, oil, flour and pepper. Mix well and add to noodle mixture. Pour into 9x9-inch pan and bake for about 45 minutes. 



2 sweet potatoes, peeled and cut into chunks 
2 turnips, peeled and cut into chunks 
6 new potatoes, peeled and cut into chunks 
2 rutabagas, peeled and cut into chunks 
2 parsnips, peeled and cut into chunks 
4 carrots, peeled and cut into chunks 
2 beets, peeled and cut into chunks 
1 red onion, sliced 
4 tablespoons olive oil 
2 tablespoons kosher salt 
2 teaspoons cracked black pepper 
1 tablespoon balsamic vinegar (optional)

Preheat oven to 425 degrees. Place all vegetables in a large roasting pan and toss with olive oil, salt and pepper. Roast for ½ hour. Stir and roast for another ½ hour. Toss with balsamic vinegar, if desired, and serve. Serves 10-12.

[[Spike thinks it would be good to put a few thin slices of ginger root into the olive oil to let it soak for about 15 minutes, remove, then add the salt and pepper to the oil before tossing with the veggies. A sliced clove of garlic could also soak in the oil, along with the ginger root, or instead of the ginger root.]]



1 pound fresh green beans, tips removed and cut in half 
1 teaspoon freshly grated ginger 
1 tablespoon soy sauce 
2 teaspoons hot pepper oil 
dash crushed red pepper 
1 tablespoon sugar 
1 tablespoon rice vinegar 
2 teaspoons roasted sesame oil 
sesame seeds to garnish (toasted, if desired)

Combine all ingredients and marinate over night. Briefly steam or lightly saute the beans. Sprinkle with sesame seeds and serve. Can be served warm or at room temperature. Serves 8.

[[ Spike says, “Here’s to you, sesame seed!” Now they are toasted. It gives them a bit more flavor if they are heated in a dry frying pan over medium heat,for maybe 10 minutes, shaking the pan or stirring frequently. ]]



2 cans (15 ounces each) black-eyed peas, drained 
1 cup scallions, chopped 
½ cup diced red pepper 
½ cup diced yellow pepper 
1 teaspoon finely chopped jalapeno 
1 teaspoon minced garlic 
¼ cup cider vinegar 
2 tablespoons extra-virgin olive oil 
salt and pepper to taste

Toss the black-eyed peas with the scallions, peppers, jalapeno and garlic. Whisk together and vinegar, olive oil, salt and pepper. Pour over salad and toss. Let stand at room temperature 1 hour before serving or refrigerate to serve later.

[[Black-eyed peas are actually beans. That doesn’t give them a different flavor, however, but it sometimes helps to be accurate.]]



3 tablespoons red wine vinegar 
2 tablespoons lemon juice 
½ teaspoon dry mustard 
2 cans ( 4 ounces each) anchovies, drained 
4 cloves garlic, crushed 
2 teaspoons pepper 
1 teaspoon Tabasco sauce 
2 egg yolks 
1 cup olive oil 
2 heads of romaine lettuce, torn into small pieces 
2 cups garlic croutons or garlic bagel chips, broken into small bits

Combine all dressing ingredients except olive oil. Mix well. Whisk in olive oil (or use hand blender) until emulsified. Keep refrigerated until ready to use. At serving time toss lettuce with dressing and croutons. If being used for a dairy meal, can add shavings of Parmesan cheese.

[[This could probably do very nicely without the anchovies. Further, those concerned with salmonella probably should leave out the egg yolks.]]



4 cups sliced granny smith apples 
3 tablespoons cinnamon 
5 tablespoons sugar 
4 eggs 
1 cup oil 
¼ cup orange juice 
1 tablespoon vanilla 
3 cups flour 
2 cups sugar 
3 teaspoons baking powder

Preheat oven to 350 degrees. Combine apples, cinnamon and sugar and set aside. Beat together eggs, oil, orange juice and vanilla. Stir in dry ingredients. Pour 1/3 of the batter into a greased bundt pan. Add half the apples, 1/3 of the batter, then remaining apples and remaining batter. Bake for 1 hour to 1 hour and 15 minutes, or until done. Cool for 10 minutes before removing from pan.

[[ This looks like a HUGE cake. I wonder if a regular sized bundt pan will hold it all. I think I would put it into a 9 x 13 inch pan.]]



1 pie shell, unbaked (frozen or make your own – see following recipe) 
1 cup corn syrup 
1 cup brown sugar 
1/3 cup melted margarine 
3 eggs 
1-1/2 cups pecan halves

Preheat oven to 350 degrees. Combine all ingredients and mix well. Pour into pie shell. Bake for about 45 minutes. Delicious alone or topped with whipped cream or ice cream. For variety, add 1 cup chocolate chips or 1 cup coconut or both to the batter.

Pie Crust

1 cup of all–purpose flour
1/3 cup vegetable shortening
2-3 tablespoons cold water

Mix together flour and salt. Cut in shortening with pastry blender (or use food processor). Sprinkle with water and work quickly to form a ball of dough. Refrigerate for 30 minutes. On floured board, roll into circle. Fit into pie pan and crimp edges.

[[Pecans are very expensive. I often bake this pie with walnuts, which are less expensive, and very flavorful.]]



2 large salmon fillets, about 1 pound each 
¼ cup barbecue sauce 
2 ears of fresh corn 
1 avocado 
¼ red onion, diced 
1 head green leaf lettuce, torn into pieces 
1 head red leaf lettuce, torn into pieces 
1 cup olive oil 
2/3 cup red wine vinegar 
1 teaspoon oregano 
1 teaspoon sugar 
¼ teaspoon salt 
¼ teaspoon pepper

Preheat broiler. Smother salmon with barbecue sauce and broil until no redness remains (about 8 minutes). Remove from heat and break into small pieces. Remove corn kernels from cobs and broil until toasted. Remove from heat. Toss together salmon, corn, avocado, onion and lettuce. Combine all dressing ingredients and toss to coat. Serves 16. 

[[Barbecue sauce usually is chock-full of sugar. Read the ingredients list, and if sugar or “high-fructose corn syrup” is close to the top, don’t add sugar to the dressing.]]


Serves 12 people; can be doubled

¼ cup margarine
1 small onion, chopped
1 can (4 ounces) roasted and diced green chilies
1 red bell pepper, diced
1 green bell pepper, diced
1 teaspoon cumin
¼ teaspoon cayenne pepper
¼ cup flour
8 cups water
2 tablespoons parve chicken broth powder
2 cups nondairy creamer
4 cans (15 ounces) whole-kernel corn, not drained

In a large stockpot, melt margarine over medium heat. Add onion, green chilies, peppers and spices. Saute until vegetables are tender. Stir in flour. Add remaining ingredients and bring to a boil. Simmer briefly to blend flavors and serve. 

[[Spike advises that you check the ingredient list on non dairy creamer. You may be better off using soy milk.]]



2 tablespoons olive oil 
3 pounds beef stew 
2 teaspoons chopped garlic 
8 cups water 
2 tablespoons powdered beef broth 
6 carrots, peeled and cut into large pieces 
1 rutabaga, peeled and cut into large chunks 
2 turnips, peeled and cut into large chunks 
1 onion, diced 
2 teaspoons ground cumin 
1 teaspoon cracked black pepper 
1 teaspoon cinnamon 
½ teaspoon ground ginger 
1 cup pitted prunes 
1 cup dried apricots 
½ cup slivered almonds, optional

Brown beef and garlic in oil in a large Dutch oven. Stir in water, broth powder, carrots , rutabaga, turnip, onion and spices. Bring to a boil. Stir in prunes, apricots and almonds if using. Reduce heat and simmer, covered, until meat is tender (at least 2 hours, and the longer the better), stirring occasionally.

[[ I would brown the beef with garlic and oil in a large fry pan, then transfer it to the slow-cooker and cook on low for 6 hours. I would also add potatoes.]]



8 skinless, boneless chicken breasts 
1 cup seasoned bread crumbs 
canola oil

Heat 4 tablespoons of oil over medium heat. Dip chicken breasts in bread crumbs, covering both sides and place in pan. Saute until crisp – about 7 minutes each side. Can be served hot or at room temperature. Serve with salsa.

Tomato-Basil Salsa

5 fresh vine-ripened tomatoes, chopped 4 cloves garlic, minced
1 bunch fresh basil, chopped 1/4 cup olive oil.
4 cloves garlic, minced 
Combine all.

[[I have basil growing in my back yard. It is quite lovely, and easy to grow. It also discourages aphids from the roses. Most people don’t know that that herb is pronounced “bazz-il” instead of “base-il.” However, any way it is pronounced, it is a nice addition to soups, sauces, salad dressings, etc.]] 



2 (2-1/2 to 3 pound) chickens, cut into eighths 
2 teaspoons cinnamon 
1 teaspoon nutmeg 
½ teaspoon pepper 
1 package (10 ounces) dried apple rings 
2 golden delicious apples, chopped 
½ cup honey 
¼ cup apple juice 
¼ cup soy sauce

Preheat oven to 350 degrees. Place chicken pieces in baking pan and sprinkle with spices. Scatter dry and fresh apples on top of chicken. Combine honey, apple juice and soy sauce and pour over chicken. Bake for 1-1/2 to 2 hours.

[[One can also use apple chips, available in the snack or health food section of supermarkets. Those rings are very expensive. A handful of raisins  would be good in here, as well. There is a hypoglycemic person in my family who cannot tolerate sugar or honey or corn syrup – any of that stuff; however the health food store has substitutes that are quite acceptable. ]]



2 eggs 
1/3 cup water 
1 cup matzah meal 
1-1/2 teaspoons kosher salt 
2 teaspoons paprika 
1 teaspoon oregano 
1 teaspoon basil 
½ teaspoon onion powder 
½ teaspoon garlic powder 
½ cup sesame seeds 
2 chickens (2-1/2 – 3 pounds each), cut into eighths 
1/3 cup melted margarine or canola oil

Preheat oven to 350 degrees. Beat eggs with water. Combine matzah meal with salt, spices and sesame seeds. Dip chicken pieces in egg mixture, then roll in matzah meal mixture. Place chicken in large baking dish and drizzle with margarine or oil. Roast for about 1-1/2 hours. 



I large (15 pound) turkey, gizzards removed 
1 tablespoon garlic 
2 teaspoons pepper 
1 tablespoon paprika 
½ cup kahlua

Preheat oven to 325 degrees. Place turkey breast side up in a large roasting pan. Sprinkle spices over turkey, then pour kahlua on top. Cover with foil and roast for about 3-1/2 hours. Remove foil and roast for another ½ hour to brown skin. Cool, then carve. If any pink remains, will disappear upon reheating.

[[I have great success with turkey, after stuffing it and seasoning the outside,
I wrap it in heavy duty foil, both lengthwise and across the width, folding up the
extra foil. (If the foil is pressed onto the turkey like a second skin, it won’t be “steamed,” like many people fear.) I then bake it at 450 degrees (yes, four hundred fifty), timed according to the following table.:

WEIGHT                                               TIME

6 - 9 lbs                                    16 minutes per pound

10 - 14 lbs                                13 1/2 minutes per pound

15 - 18 lbs                                10 minutes per pound

19 - 24 lbs                                 8 1/2 minutes per pound 

Add 30 minutes to the baking times, for stuffed turkeys. After the time is over, I remove the foil, and bake it for an addition 15 to 30 minutes so that it browns nicely. ]]


L’shanah tovah

See ya next time.


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