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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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from: Spike's and Jamie's Recipe Collection
http://www.spike-jamie.com/

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

[] Here are two ways to prepare a marvelous chicken dinner. []

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COHENS MARGARITA CHICKEN
(Traditional Preparation)

6 Empire Boneless/Skinless Chicken Breasts (fresh or defrosted) 
½ cup flour 
1 tsp. Chili powder 
½ tsp. Cayenne pepper 
2 tbsp. Margarine 
1 tbsp. Oil 
1 cup chunky salsa (your choice, mild or hot) 
½ cup tequila, optional 
1 large green pepper, diced 
Juice of ½ lime 

Combine the flour, chili powder, and cayenne and dredge the chicken in the flour mixture. Melt margarine and sauté chicken in skillet until brown on both sides. 

Remove chicken and set aside. Add the oil to the same pan. Add green pepper and onion and sauté until soft. Add salsa, tequila and lime juice. Heat until hot. 

Place chicken on top of the sauce, cover and cook about 15 minutes or until breasts are just cooked, but still tender. Serve over rice. 

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Cohen’s Margarita Chicken 
(Grilled Method)

6 Empire Boneless/Skinless Chicken Breasts (fresh or defrosted) 
1 tsp. Chili powder 
½ tsp. Cayenne pepper 
1 tbsp. Oil 
1 cup chunky salsa (your choice, mild or hot) 
½ cup tequila, optional 
1 large green pepper, diced 
Juice of ½ lime 

Sprinkle chili powder and cayenne pepper directly on chicken. Cook directly on grill until breasts reach an internal temperature of 160°F. In the meantime, pour oil into a skillet and add green pepper and onion. Sauté until soft. Add salsa, tequila and lime juice. Add green pepper and onion and sauté until soft. Add salsa, tequila and lime juice. Heat until hot. Spoon sauce over grilled chicken and serve over rice. 

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CURRIED POTATO CARROT SOUP

3 tablespoons margarine
1 large onion, diced
5 cups boiling water
2 tablespoons chicken bouillon granules
1-1/2 pounds potatoes, peeled and sliced 1/2 inch thick
2 cups shredded carrots
2 tablespoons chopped parsley
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon black pepper

In a 3-quart saucepan over medium heat, sauté onion in margarine for 5 minutes. Add water, bouillon and potatoes. Bring to boil. Cover and simmer until potatoes are tender. Puree. Add carrots, parsley and curry powder. Simmer 15 minutes. Add salt and pepper. Makes 8 servings.

[] If you really dislike curry powder, it can be omitted from this recipe. A little smidge of allspice would be a good replacement for the curry. []

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SWEET BRISKET WITH APPLES

5-pound beef brisket, first cut
1/2-cup honey (if you are cooking for a diabetic, omit and add more 
apples)
1-1/2- teaspoons cinnamon
1-teaspoon ginger
1-teaspoon nutmeg
1/2 teaspoon ground cloves
3 cups apple juice
1/4 cup raisins
1 small red apple, peeled and diced

Preheat oven to 350 degrees. Place brisket in a two inch deep roasting pan and cook uncovered for one hour. Combine honey, cinnamon, ginger, nutmeg, cloves and apple juice, Pour over the roast. Cover pan and cook 2-2/12 more hours or until tender (water may be added pan if necessary). In the last 15 minutes of cooking, add the raisins and apple. Let sit a few minutes before slicing. Serve with the apple-raisin gravy from pan. 

Serves 15-20. 

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CHINESE CHICKEN SALAD IN SPICY PEANUT SAUCE

4 chicken breasts (about 1-1/2 pounds) 
1-tablespoon sesame seeds
8 ounces angel hair pasta
4 tablespoons sesame oil (divided) 
1 English cucumber, chopped
6 ounces bean sprouts, drained
6 tablespoons creamy peanut butter
2 tablespoons chili sauce
2 teaspoons garlic powder
6 tablespoons warm water
1-tablespoon ginger
2 tablespoons cilantro, chopped
3 tablespoons red wine
3 tablespoons vinegar
2 tablespoons soy sauce
1 teaspoon crushed red pepper

Cook chicken breasts in boiling water for about 30 minutes. Cool and break into small pieces. Roast sesame seeds in frying pan. Mix with chicken. Cook noodles according to package directions. Rinse with cold water and drain. Stir some of the sesame oil into the noodles. Mix noodles with chicken. Add cucumber and bean sprouts.

Mix together sesame oil, peanut butter, chili sauce, garlic, water, wine, vinegar, soy sauce, ginger, red pepper and cilantro. Toss through the salad and chill.

Serves 8. 

[] If you like, you can add bamboo shoots and diced water chestnuts to this. []

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GREEK COUSCOUS SALAD

1 cup quick cooking couscous
2 cups water
1 tablespoon butter
1 large tomato, seeded and chopped
3 ounces feta cheese, crumbled
1/2 cup minced watercress
5 tablespoons minced green onion
6 tablespoons olive oil
3 tablespoons fresh lemon juice
salt and pepper to taste
green olives
toasted pine nuts

Bring water and butter to a boil. Stir in couscous. Cover and remove from heat. Let sit for 5 minutes, then fluff with a fork. Cool. When cool, stir in the tomato, feta cheese, watercress and green onion. Toss with the olive oil, lemon juice, salt and pepper. Garnish with green olives and toasted pine nuts. Serves 6.

[] I’m going to try to find a substitute for feta cheese. It is pretty expensive. I’ll get back to you on that! []

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[] These cookies were called “Healthy Chocolate Chip Cookies.” That is an oxymoron, as far as I’m concerned. Don’t get me wrong – I adore almost all kinds of cookies, and usually eat loads of sugar. I just know that it isn’t very good for us to eat much sugar. These cookies include rolled oats and wheat germ; ergo they are “healthy.” Not.  However, they are delicious! []

CHOCOLATE CHIP COOKIES

1 cup butter or margarine
1 1/2 cups brown sugar
2 teaspoons vanilla
2 large eggs
2 1/4 cups whole-wheat flour
2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon salt
12 oz. (2 cups) chocolate chips
1 cup rolled oats
1 cup chopped nuts
1/3 cup wheat germ
1/3 cup shredded coconut
1/4 cup honey

Cream margarine until fluffy. Add sugar and vanilla and cream together. Add eggs one at a time. Mix well. Add flour, cinnamon, salt and baking powder. Stir in oats, wheat germ, nuts, coconut, honey and mix well. Add chocolate chips. Mix well. Drop by teaspoonfuls onto greased baking sheets. Bake at 375 degrees for 10 minutes. Makes approximately 60 cookies.

[] Better make a double batch of these!!! They are truly wonderful! []

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Shalom, from Spike and Jamie

SHALOM FROM SPIKE & JAMIE


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