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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]

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for the Holiday Season 
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

INSTRUCTIONS FOR THE FEAST 

What Size Turkey Do I Need

For your turkeys weighing less than 12 pounds, plan to purchase 1 pound per person.

If your turkey weighs more than 12 pounds, you will only need 3/4 pound for each guest. 

Boneless breast of turkey allow 1/2 pound per person; Breast of turkey 3/4 pound per person. 

Generally a 16-20 pound turkey will feed 10 with leftovers. Figure on a 20-24 pound turkey for 16 people. 

How Long Should I Cook It? 

Weight (pounds) Unstuffed Cooking Time (hours) Stuffed Cooking Time  (hours) 

8 to 12 ----------------- 2 3/4 to 3 --------------------------------- 3 to 3 1/2 

12 to 14 --------------- 3 to 3 3/4---------------------------------- 3 1/2 to 4 

14 to 18 --------------- 3 3/4 to 4 1/4---------------------------- 4 to 4 1/4 

18 to 20 --------------- 4 1/4 to 4 1/2 ---------------------------- 4 1/4 to 4 3/4 

20 to 24 --------------- 4 1/2 to 5---------------------------------- 4 3/4 to 5 1/4 

Source: USDA 

For additional turkey help and ideas call the following hotlines. 

Reynolds: (800) 745-4000 
USDA Meat and Poultry Hotline: (1-800) 535-4555 
Recorded messages 24 hours a day. Home economists and registered 

dietitians are available to answer questions from 10 a.m. to 4 p.m. eastern time. 

Special holiday hours from 8 a.m. to 2 p.m. eastern time. 

You Did Want Leftovers, Right? Store your leftovers promptly and properly. 

Do not leave the remains of the feast out for more than two hours. Separate all leftovers into shallow containers to allow for quick cooling. 

Refrigerate or freeze promptly. 

Stuffing should be removed from the turkey during the meal. Place the leftover stuffing in a separate container from the turkey and gravy. Use the stuffing and gravy within two days. 

Remove remaining turkey meat from bones and prepare for freezing or plan to use within 2-3 days.

Use frozen turkey within 6 months. 

Reheat leftovers to 165 degrees. Boil any soups or sauces. 

Ten Steps to a Perfectly Roasted Turkey

If your turkey pan has been stored since you last time the holiday dinner was held at your house, wash it in hot, soapy water. You can use the disposable foil pans but double them up as they are usually too flimsy to hold large, heavy turkeys. 

Preheat the oven to 350° F (175° C). 

Look for a paper-wrapped lump inside the turkey, usually stuffed in the cavity. These are the giblets. Toss these into a plastic bag and store them in the refrigerator until you're ready to use them to make gravy stock or discard them. 

Rinse the bird inside and out with running water in a freshly cleaned and sanitized sink. Lay out a thick layer of paper towels to set the turkey on and let drain briefly. Pat dry with paper towels. 

Stuff the turkey loosely with freshly prepared stuffing if you do not want to cook the stuffing in a separate dish. 

Place the bird, breast side up, on a rack inside your clean pan and brush or rub the skin with oil, melted butter or whatever your recipe suggests. Now either tie the drumsticks together with string or tuck them under the skin to keep them from flopping around. 

Insert a reliable meat thermometer in the thickest part of the turkey’s inner thigh. Make sure is not touching bone and is pointed toward the body. Otherwise, you can use an instant-read type thermometer, which does not go in the oven but will be used later. 

In a couple of hours, when the turkey is about 2/3 of the way done cooking, the skin has a light golden tan and turkey aroma is in the air, tear off a piece of lightweight aluminum foil and make a tent over the breast to prevent dryness. 

About 30 minutes before the scheduled finish time, start checking the turkey with the thermometer. The turkey is done when the thermometer reaches 180-185° F. If the turkey is stuffed, be sure to take the temperature of the stuffing too, which should read 160-165° F. Refer to the table above for approximate cooking times. When the turkey has passed the temperature test, remove the foil and place it on a serving platter to stand for 20-30 minutes before carving. In the meantime, prepare the gravy in the roasting pan. 


How To Bake a Pie
Start with the Pan

Standard pie pans measure nine inches rim-to-rim, though many recipes will work just as well in a ten-inch pan. Pie pans can be made of ceramic, glass or metal, but experts differ on which produces the best crust; all agree, though, that any well-made pan is superior to the flimsy aluminum pans found in supermarket baking aisles. You don’t need to grease pie pans as you would cake pans; pie dough contains enough fat to release the pan easily when the time comes. 

Making Pie Dough
Typical pie dough is made with flour and salt, butter or shortening, and water or milk, with occasional additions such as oatmeal, spices or cheese. Fats (butter, shortening or oil) should be incorporated quickly until the dough forms pea size granules. The dough should not become too warm or be handled excessively. Many recipes specify cold milk or ice water to help make sure that the fats don’t warm up. Once the dough is made, form it into a ball, wrap it tightly in plastic wrap and refrigerate it briefly. Most recipes ask for it, and if they don’t, it can’t hurt – that way, it won’t become too soft to roll out properly. 

Rolling Out Pie Dough

You will need a clean work surface and a rolling pin (a full beverage bottle or a heavy, straight-sided glass tumbler will work almost as well). Sprinkle flour lightly and evenly on your work surface and lay dough on it. Start with the heel of your hand, pressing the dough into a thick, flat disk. Lightly sprinkle flour on the dough and roll, from the center out, to the size indicated in the recipe. To get the dough circle into the pan, you can roll it up onto the rolling pin and unroll it into the pan. Or fold the circle in half, then in half again, forming a wedge; place the point of the wedge in the center of the pan and unfold back into a circle. 

The Top Crust
Top crusts can be either plain or lattice. A plain top is rolled out the same way as the bottom crust, only a bit smaller. After placing the top over the filling, fold the edge of the bottom crust over the edge of the top crust and crimp with a fork to seal. Pierce a few small holes near the center of the top crust with a fork or toothpick to allow steam to escape during baking. 

Lattice Top
Roll out the dough reserved for the top (it doesn’t have to be in a circle) and cut diagonally into long strips of even width, 1 to 1½ inches wide. To make decorative edges on the lattice strips, cut them out with a pastry wheel. Place half the strips in one direction over pie filling, letting the filling show through between them. One at a time, lay the remaining strips at right angles, weaving them through the first batch of strips. Trim edges and pinch them at the edge to seal. (For a less tricky variation, simply lay the second batch of strips over the first and call it done.) 

Cookie or Nut Crusts
Many pies have a single crust made of crumbs (cookie or graham cracker) or finely ground nuts, bound together with melted butter. These are pressed evenly into the bottom of the pan and leveled off or fluted just above the rim. The key to these crusts is making sure they’re even; it’s easy to leave some parts much thinner than others. Use another pan of the same size to press to an even thickness. It’s a good idea to refrigerate or even freeze these before filling them (covered snugly to keep them from absorbing tastes) if they’re not going to be pre-baked. 

Pre-baking
Many recipes call for the crust to be pre-baked. With crumb or nut crusts, this is simple, but with crusts made from pie dough, you’ll need to make sure that the bottom crust doesn’t puff up. Carefully line the bottom of the unbaked crust with aluminum foil or baking parchment paper,  weighing it down with dried beans (or pie weights, if you have them) and bake as directed; this will keep the bottom surface flat and even. Your piecrust is then ready to be filled. 

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[] I submit my recipe and method of preparing the turkey, dressing, and gravy. []

TURKEY AND DRESSING
Day before cooking turkey, prepare dressing:

Boil giblets and neck (not the liver) with one cut-up carrot, one sliced onion, and some cut-up celery tops. Simmer for two hours. Strain and set aside. Toss out the used veggies, the giblets, and the neck.

Brown 1 1/2 lb ground round. When that has cooked awhile, add: 2 c finely-chopped onion, 2 c finely-chopped celery. Cook a bit and allow to cool.

When giblets and veggies have been strained, add to the meat mixture: 

2 c giblet liquid (save the rest for gravy)
2 well-beaten eggs
2 T salt (yes, tablespoons!)
1/4 t pepper
2 1/2 t poultry seasoning

Put 1 pkg unseasoned bread cubes into a 6-qt pot or bowl. Gradually add meat mixture, stirring after each addition. Refrigerate until time to start cooking the turkey. DO NOT PUT THE DRESSING INTO THE TURKEY UNTIL JUST BEFORE YOU COOK THE TURKEY. 

Place turkey on 2 sheets of 18" heavy duty foil forming an X, and brush with melted butter or shortening. Pad drumsticks and wing tips with small folded pieces of foil so they won't puncture the outer wrap. Put dressing into the turkey’s cavities. Put the remaining dressing into a baking dish sprayed with baking spray. Bring lengthwise foil up over turkey, overlapping three to four inches at breast. Press down smoothly over legs and neck. Bring second foil up over the width of the turkey, with another fold-over at the breast. Make sure that the bottom layer of foil is folded up so as to form a cachement for the turkey's liquids. 

In addition to the times listed below, add 30 minutes for heavy stuffed turkeys over 10 lbs. During the last 15 minutes of cooking, turn back the foil so as to brown the turkey.

Preheat oven to 450 degrees F. (Yes, that is correct.)

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 

I have been doing turkeys like this for almost ever, and have never had a failure – either raw, burned, or dry. If you are preparing a frozen turkey, be sure that it is 

thoroughly thawed before cooking. This applies regardless of what cooking method you use.

About 30 minutes before you plan to take the turkey out of the oven, put a lid on your baking dish with the dressing in it and stick it in the oven. At the end of the cooking, just mix the dressing from the baking dish into a large serving bowl with the dressing removed from the  turkey.

When the turkey is done, pour the liquid off into a large saucepan. Add the retained stock (from simmering the giblets and veggies), toss in some ice cubes to get rid of some of the fat, and bring to the boil. Put about a cup of cold water and 1/2 cup flour into a jar and shake it.  Pouring through a strainer, add to the boiling liquids in the sauce pan, and start stirring. Cook and stir until thickened. You may want to add a little Kitchen Bouquet.

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[] I have included a few pies – a little different from the usual Thanksgiving pies.

Pie is a comforting kind of dessert, most especially appreciated by our men. []

GLAZED FRUIT PIE 

Glistening sweet fruit in a crumb crust, easy to make and even easier to eat. Change the types of fruit with the seasons, if you like, or add some fine slivers of fresh mint.

3/4 cup crushed gingersnap cookies 
1/2 cup crushed graham crackers 
1 tablespoon sugar 
3 tablespoons butter, melted 

(filling)
1 (8-oz.) can crushed pineapple 
1 envelope unflavored gelatin 
2 bananas, peeled and sliced 
2 cups sliced hulled strawberries 
2 kiwis, peeled and sliced 

Preheat oven to 375°F.

In a mixing bowl, combine gingersnap crumbs, graham cracker crumbs and sugar. Drizzle with melted butter, stirring to mix well. Press into bottom and up the sides of a 9-inch pie plate to form an even crust. Bake for 5 minutes; cool. 

Meanwhile, drain pineapple, reserving liquid; add enough water to pineapple liquid to equal 1-3/4 cups.

In a small saucepan, stir together pineapple liquid and unflavored gelatin; let stand for 5 minutes. Place over low heat, stirring until gelatin dissolves. Cover and refrigerate until partially set about 1 hour. 

Spread 1/3 cup of the pineapple glaze over the bottom of the crust. Arrange bananas over the glaze. Top with another 1/3 cup glaze and arrange strawberries over the glaze. Stir together pineapple and remaining glaze, then spoon evenly over the strawberries. Refrigerate for 2 to 4 hours, or until set. Before serving, arrange sliced kiwi on top.

Servings: 8

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CRANBERRY APPLE PIE WITH CHEDDAR CRUST 

Apples and cheddar cheese are a time-honored taste combination, but in this pie, the cheddar's in the crust! Tart cranberries are a festive addition to a pie that could become your new holiday standard.

1 1/2 cups flour 
1/8 teaspoon salt 
1/2 cup shortening 
6 ounces cheddar cheese, grated 
6 tablespoons water 
1 1/2 cups sugar 
3 tablespoons tapioca 
1/2 teaspoon ground cinnamon 
2 cups cranberries 
1/2 cup water 
6 cups sliced, cored and peeled apples 
1 tablespoon butter or margarine 

Combine flour and salt in a large bowl. Cut in shortening until mixture resembles coarse crumbs; stir in cheddar cheese, distributing evenly. Sprinkle with first addition of water to form dough. Shape into a ball; divide in half. Wrap in plastic wrap and refrigerate for 1 hour. 

Meanwhile, combine sugar, tapioca and cinnamon in a large saucepan. Stir in cranberries and remaining water. Cook, stirring constantly, until the mixture boils. Remove from heat and add apples, stirring to coat. Set aside to cool. 

Preheat oven to 400°F.

Roll out half the dough into a 10-inch circle and place in 9-inch pie plate, letting edges hang over rim of pan. Spoon apple filling into bottom crust; dot with butter. Roll out remaining pastry for top crust; place over fruit mixture. Seal, trim, and flute edges. Cut several small slits in the top; bake for 45 to 50 minutes or until crust is golden and filling is bubbling. Cool on a wire rack.

Servings: 8 

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ORANGE PUMPKIN CHIFFON PIE 

An orange mousse-like treatment changes traditional pumpkin pie into a more colorful, more delicate confection.

1 packet unflavored gelatin 
1/4 cup sugar 
1/2 teaspoon ground nutmeg 
1/2 teaspoon ground cinnamon 
1/4 teaspoon ground ginger 
2 eggs, separated 
1/4 cup sugar 
2/3 cup water 
1 cup orange juice 
1 cup LIBBY'S® 100% Pure Pumpkin 
1 teaspoon finely grated orange peel 
1 graham cracker pie crust 
1/2 cup whipping cream 
2 tablespoons sugar 
1 orange, sliced in thin rounds 

In a medium saucepan, mix unflavored gelatin, first addition of sugar, nutmeg, cinnamon and ginger. Beat egg yolks and water; stir into the gelatin mixture. Stir over low heat for about 5 minutes, or until gelatin dissolves. Remove from heat; stir in orange juice, pumpkin and orange peel until well blended. Refrigerate, stirring occasionally, until the mixture mounds slightly when dropped from a spoon. 

Meanwhile, in a separate bowl, beat egg whites until it holds soft peaks; gradually beat in second addition of sugar until stiff, glossy peaks form. Fold into pumpkin mixture, blending thoroughly. Pour into a graham cracker pie crust and refrigerate until firm, about 4 hours. 

Combine cream with last addition of sugar and whip to stiff peaks; top pie with whipped cream and orange slices.

Servings: 8 

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CLASSIC CHERRY BERRY PIE 

This is the classic pie you imagine sitting on windowsills to cool. Purplish reds and blues and deep, deep maroons peep through the lattice crust of this summer pie. Enjoy it alone or à la mode.

1/2 cup unsalted butter 
2 cups unbleached white flour 
4 tablespoons 2% milk, chilled 
2 cups berries, (see note) 
2 cups sweet cherries, stemmed and pitted 
3 tablespoons unbleached white flour 
1/4 cup sugar 
2 tablespoons fresh lemon juice 
1 1/2 teaspoons finely grated lemon rind 
1/2 teaspoon ground cinnamon 
1/2 teaspoon ground nutmeg 
1/2 cup powdered sugar 

Cut together butter and 2 cups of flour, using a fork or pastry cutter, until it is uniform and resembles coarse cornmeal. Add milk, one tablespoon at a time, until a dough is formed. Divide dough into 2 balls, one slightly larger than the other. Flour a clean, dry surface. Roll the larger ball to fit a 9-inch pie pan. Place dough in pan, leaving edges hanging over rim. 

Roll second portion of dough and cut into 10 strips, about 1/2-inch wide by 10 inches long; set aside. 

Preheat oven to 375°F. 

Gently toss berries, cherries and remaining flour in a bowl. Add sugar, lemon juice, lemon rind, cinnamon and nutmeg, tossing to coat. Spoon filling into unbaked crust. Decorate with strips of pie dough, in a woven lattice. Press ends of strips to edges of crust to seal; trim and flute edges. 

Bake for 35 minutes or until bubbly and lightly browned. Sift with confectioners' sugar while hot. Let cool to room temperature before serving. Serves 9

*The best berries to use should contrast nicely with the cherries: blueberries, blackberries or any dark local berries, for example. However, strawberries and raspberries would be fine, too, and a combination of three or more types is even better. Rinse and drain all berries, hull strawberries and pick over other types for stems or small leaves. If you can find them, Royal Anne cherries (pale yellow and red in color) would be ideal for this pie.

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PIE CRUSTS
FLAKY PIE DOUGH 

2 cups flour 
3/4 teaspoon salt 
1/2 cup shortening 
1/3 cup unsalted butter, diced 
1/4 cup ice-cold water 

In a medium mixing bowl, combine flour and salt. Add shortening and butter; cut into flour mixture with a fork or potato masher, or rub between fingers until the mixture is in pea-sized pieces. Scatter up to the total amount of water, 1 teaspoon at a time, until the dough holds  together when kneaded gently.

Divide into two balls, one slightly larger than the other, wrap in plastic wrap and refrigerate until ready to roll out. (If refrigerated longer than an hour, let sit at room temperature until dough is just soft enough to roll out.) Makes a double crust.

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OATMEAL PIECRUST 
This quick oatmeal crust practically hollers for a fruit filling, especially apple or peach.

2 cups quick-cooking oatmeal, uncooked 
1/2 cup powdered sugar 
1/2 teaspoon ground cinnamon 
1/4 teaspoon salt 
1/4 cup unsalted butter, melted 
2 tablespoons shortening, melted 

Preheat oven to 350°F.

Combine oatmeal, powdered sugar, cinnamon and salt in mixing bowl; stir in butter and shortening.

Spray 9-inch pie pan with vegetable cooking spray; press oatmeal mixture into bottom and up sides. Bake for 20 minutes; cool at least 10 minutes, then fill with pie filling.

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VINEGAR EGG PIE CRUST

1 egg
3 cups flour
1 teaspoon salt

1 teaspoon sugar
1-1/2 cups vegetable shortening or 1 cup lard
1 Tablespoon vinegar
5 Tablespoons cold water

Mix the salt and flour, cut in shortening until the size of a pea. Beat the egg, vinegar and water together with a fork. Add gradually to flour mixture. Bake in pie shells in 400 degrees Fahrenheit oven. Makes three shells.

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[] For those who do not prefer pies, here is a nice cake. []

CRANBERRY ALMOND NUT CAKE 

1 cup sugar 
1 cup butter or margarine 
2 eggs 
1 teaspoon almond extract 
2 cups flour 
1 teaspoon baking powder 
1 teaspoon baking soda 
1/2 teaspoon salt 
1 (8-oz.) container sour cream 
6 ounces cranberry sauce 
1/2 cup chopped nuts 

Preheat oven to 350°F. Grease and flour a bundt or tube pan.

Cream sugar and butter with an electric mixer at medium speed until light colored. Add eggs and almond extract and beat until thoroughly combined. In a small bowl, sift together flour, baking powder, baking soda and salt. Add to creamed mixture alternately with sour cream, 
ending with dry ingredients. Sprinkle nuts into bottom of prepared pan. Spread half the batter into prepared pan on top of nuts. Drop dollops of cranberry sauce on batter (reserve half for next layer) and use a blunt knife to swirl together. Repeat with remaining batter and sauce. Bake 
for 45 to 55 minutes, or until set. Cool on a wire rack.

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[]This is an interesting side dish that is a nice accompaniment to turkey, without the usual sugary-sweet flavor of most holiday dishes.[]

BUTTERY CRANBERRY BARLEY PILAF 

1/4 cup butter 
1 cup chopped peeled onion 
2 celery ribs, trimmed and sliced 
1 clove garlic, crushed 
1 cup barley 
3 cups chicken broth 
1 cup chopped cranberries 
1 tablespoon honey 
1/2 cup chopped pecans 

Heat butter in a large saucepan over medium heat until melted.

Add onion, celery and garlic. Cook for about 5 minutes, or until the onion is tender, stirring occasionally. 

Add barley and continue cooking about 5 minutes, or until the barley is golden, stirring constantly. Add chicken broth and bring to a boil. Reduce the heat, cover, and simmer for 35 minutes. 

Stir in cranberries and honey. Simmer for 10 minutes, or until the barley is tender. Remove from the heat and let stand covered for 5 minutes. Stir in pecans and serve.

Servings: 6 

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[] Although I tell children that I know everything, I have never been able to under-stand the penchant we have for making holiday meals consist of nothing but sugar. God gave us lovely yams, which are highly nutritious and naturally sweet; what do we do but add sugar, brown sugar, corn syrup, little marshmallows, red-hots and other sweetening elements, which hide the true beauty of yams. Those ancient civilizations that lived on yams would be appalled by the fact  that few Americans know the flavor of freshly cooked yams. So am I. Peeled, boiled, and mashed with butter, yams are wonderful. I further cannot understand why people would use canned yams, which also have sweetener added to them, I guess to compensate for the lack of fresh flavor. [] 

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LOVELY NATURAL YAMS
By Spike the Grate

6 yams, peeled, sliced 1/2 inch thick, and gently simmering
2 apples, peeled and cubed, and immediately covered in a bowl, by:
1 small can of Mandarin oranges, drained
1 small can of crushed pineapple (canned in juice – not syrup)
1/2 cube of butter

Cook the yams until almost soft. Drain the water, and add the fruits to the pot.

The juice from the pineapple can will be enough water to finish the cooking. When the potatoes are soft, mash them slightly with a potato masher, and add the butter, stirring gently to mix. A few fresh mint sprigs will decorate the bowl nicely and look good on your table. 

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[] The ubiquitous “Green Beans Supreme” will be absent from our table. We do need something green to accompany our feast, and freshly steamed and buttered broccoli is quite wonderful. A green salad with oil and vinegar dressing is nice as well. Besides, we really want to have enough tummy-space for the turkey and goodies – so why waste it on canned veggies? []

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[] On this Thanksgiving Day we should think about the wonder of our ethnic diversity and the beauty of our national unity. We take a few minutes to think about our fallen brothers and sisters, our heroes, and those whose lives are dedicated to preserving our freedoms. God bless us all. Shalom. []

SHALOM FROM SPIKE & JAMIE


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