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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 21<-·´¯`·.¸¸.·´¯)

April 8, 2002
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 peek" of future additions. We hope you  enjoy these recipes!!!

Shalom, from Spike the Grate and Jamie the Webmistress


[] Illness has prevented the production of newsletters. I am now fine as frog hair, and will continue with the newsletters. Thank you for your patience.[]

[] Of course, it is too late for Passover 2002, but never too late to put good recipes into your files for the next one. []



Sweet Benz's Gefilte Fish 
Place Benz's fish roll (wrapped) in about one and one half inches of  boiling water 
Add 2 Tablespoons sugar  
Add small onion, sliced 
One cut carrot 
Simmer covered for one and one half hours 

Cooking directions 
Do not defrost 
Bring to boil sufficient water needed to cover fish loaf, and season to taste. 
Immerse fish roll still in inner wrapping, in 1-1/2-inch of boiling water. 
Bring water to a boil again and cover pot to cook for a minimum of 1-1/2  hours. 

Fish Balls 
Defrost the Benz's fish roll and shape your own fishballs the follow  cooking directions 

Fried Gefilte Fish 
Partially defrost the Benz's fish roll, slice roll into matzo meal and fry until golden brown 

Tomato Gefilte Fish 
Sauté onions, place over Benz's fish roll, add 2 tbsp. ketchup, 1 can  tomato sauce, cook or bake at 350oF or 160oC for a minimum of one and  1/2 hours. 



2 medium onions, chopped
1/2 head cabbage, grated
1 cup raisins
2 Tablespoons brown sugar
16 ounces tomato sauce
1 can water, add more as needed
1 tsp lemon juice

1 pound ground beef
2 Tablespoons onion powder or one onion, chopped
1 teaspoon garlic powder or one garlic clove, chopped
salt & pepper
1 beaten egg
1 grated potato

Combine sauce ingredients and cook while preparing meat balls

Combine meatball ingredients and make into meatballs.

Add meatballs to simmering sauce.

Lower flame and cook for 1 to 1-1/2 hours.



12 ounces chocolate chips 
1 Tablespoon sweet wine 
1/2 cup (1 stick) unsalted margarine 
4 eggs, separated 
1/4 teaspoon vanilla 
1/4 teaspoon salt 

Melt chocolate and wine in double boiler or microwave 

Add margarine and mix. 

Beat whites until stiff 

Beat yolks until creamy. 

Add vanilla, salt and chocolate to yolk mixture and mix. 

Fold whites into chocolate. 

Pour into greased and sugared 9" spring-form or round cake pan. 

Bake at 425 for 15 minutes. 



4 medium potatoes, peeled or scrubbed (keep in water to prevent  browning) 
1 medium onion, chopped finely 
2 eggs, slightly beaten 
1/2 teaspoon salt 
1/8 teaspoon pepper 
2 to 3 tablespoons matzo meal 
Oil for frying (cooking spray for low-fat latkes) 
applesauce or sour cream (optional) 

Grate potatoes (by hand or with food processor) 
Add onion, eggs, salt, pepper and matzo meal 
Mix well 
Pour enough oil to cover pan 
Fry the batter by heaping tablespoons in oil 
Top with applesauce or sour cream 

Alternative Directions for Low-fat latkes
Grate potatoes (by hand or with food processor) 
Add onion, eggs, salt, pepper and matzo meal 
Mix well 
Spray cookie sheet with cooking oil spray 
Place heaping tablespoon portions on cookie tray 
Spray again with cooking oil spray 
Bake at 450 degrees F. till top is browned, flip and bake other side if  needed. 
Top with applesauce or sour cream 



3 to 4 stalks of leek 
1 pound ground meat, (we prefer ground chicken breast) 
2 eggs beaten 
1 teaspoon salt, (or less) 
Black pepper, to taste 
Matzo meal 
Oil to fry 
Wash, slice and parboil leeks (green parts too) 15 minutes or until tender.

Drain off all the water and squeeze the leeks to remove as much liquid as possible.

Chop very fine. (Use a mixer.) Combine with the meat, salt and pepper.

Moisten hands and shape into oval patties, dip in matzo meal, then in  beaten eggs. Fry until golden brown. Serve with rice.


(Potato-Leek Soup) (or Broccoli-Leek soup)

1/4 cup parsley
2 large leeks (or a combination of leeks and onion, about 3 c. sliced) 
3 Tablespoons Butter or margarine
3 Tablespoons Flour
6 cups water
4 medium potatoes, peeled & cut in chunks (OR 1 pkg frozen broccoli, 
salt & pepper, to taste
2 cups milk
2 Tablespoons Additional butter, if desired *

Process parsley until minced. Set aside. 

Wash leeks well. Slice, using firm pressure. 

Melt butter or margarine in a heavy saucepan. Add leeks and/or onions,  cover pan and cook for 5 minutes over low heart without browning. Then  blend in the flour and cook for 1 minute without browning. Add water very gradually, blending with a whisk. 

Chop potatoes in 2 batches with on/off turns, until coarsely chopped.  Add with seasonings to saucepan; bring to a boil, and simmer, covered, for 30 to 35 minutes. Add milk and butter and garnish with parsley. Correct seasonings, if necessary. Yield: 6 servings. Freezes well.


A Mina, according to "The New York Cook Book" by Molly O'Neill, is a  Turkish meat pie. New York's Vera Mallis's parents were born in Istanbul, where a mina is eaten during Passover:

3 Tablespoons vegetable oil 
5 onions, chopped 
1/2 teaspoon salt 
1/4 teaspoon fresh ground black pepper 
1 teaspoon ground cinnamon 
2 pounds ground beef round 
3 eggs, beaten 
About 6 sheets Matzo 
1 egg, beaten, for glaze 

heat oil in large skillet over medium heat. Add onions, cook until  translucent. Add salt, pepper, cinnamon, and meat. Cook, breaking up  meat, until lightly browned. Stir in 1/2 cup water. Remove from heat,  cool uncovered in refrigerator for 1/2 hour.

Add eggs to the meat mixture and mix well, set aside. 

Preheat oven to 350 . 

Fill a large wide bowl with cool water and add matzos. Soak until wet through but not falling apart. Remove and lay on several layers of paper towels, place another couple of paper towels on top to soak up any extra water. Line bottom and sides of a 13 x 9 baking pan with some of the matzos. Cover with the meat mixture. Top with remaining matzos. Brush with beaten egg. Bake until golden brown, about 45 minutes. 

Serves 8. 


Serves 8 

2-1/2 cups water 
2 Tablespoons vegetable oil 
1/2 teaspoon salt 
2 cups couscous 
1 Tablespoon toasted coriander seeds, ground 
1/2 cup dried apricots, chopped 
1/2 cup yellow raisins 
2 Tablespoons chopped parsley 

Bring the water, oil and salt to a boil. Stir in the couscous and coriander, cover the pan and remove from the heat. Allow to stand for 5 minutes. Fluff the couscous with a fork, and stir in the apricots, raisins and parsley. 


Serves 8 

zest of 1 orange 
1 orange, thinly sliced 
2 cups orange juice 
1/4 cup lemon juice 
3 Tablespoons honey 
1 Tablespoon Dijon mustard 
4 Tablespoons vegetable oil 
2 chickens cut into serving pieces, or 8 small filleted breasts 

Combine the orange zest, orange slices, orange juice, lemon juice,  honey, mustard and vegetable oil together in a nonmetallic dish, large enough to hold the chicken. Add the chicken pieces and allow to marinate 4 to 24 hours, refrigerated. 

Remove the chicken from the marinade, and sprinkle with salt and pepper. 

Preheat the grill or broiler. Grill or broil the chicken until done, 
about 4 to 6 minutes per side. Serve warm or room temperature. 


[] I hope you enjoy these recipes, whether storing for next Passover or 
using now. []

Shalom, from

Spike and Jamie


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