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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 25<-·´¯`·.¸¸.·´¯)
June 19, 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
 I subscribe to several e-mail publications from Aish.com. Among them is a recipe column that comes once each week. This week, the article features schnitzel without mass quantities of oil. 
BAKED HERB CRUSTED CHICKEN BREASTS
Tenderize the boneless chicken breast halves by flattening them as you would for a chicken piccata, then marinate in lemon juice. (6 servings)
6 skinless boneless chicken breast halves
6 tablespoons fresh lemon juice
2 tablespoons margarine
2 tablespoons olive oil
1 1/2 cups plain dry breadcrumbs
6 tablespoons chopped fresh or dry basil
3 tablespoons chopped fresh or dry parsley
1 1/2 tablespoons chopped fresh or dry rosemary
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
Using meat mallet, pound chicken breasts between sheets of plastic wrap to ½ to ¾ inch thickness. Arrange chicken in 15x10x2-inch glass baking dish. Pour lemon juice over cover and refrigerate 1 hour. Remove chicken from dish and pat dry with paper towels.
Preheat oven to 450 degrees. Melt margarine with oil in small saucepan over medium heat; cool slightly. Mix bread crumbs, basil, parsley, rosemary, salt and pepper in pie dish. Brush chicken breasts on both sides with breadcrumb mixture. Place chicken on baking sheet. Bake until chicken is cooked through and breadcrumbs are golden, about 20 minutes.
Transfer to plates. Serve, passing lemon wedges alongside. Recipe by Chef Herschel
Chef Herschel prepares hundreds of meals a day at Aish HaTorah’s World Center in Jerusalem. He caters the five star meals for the Jerusalem Fund missions as well as the daily food for the Yeshiva students.
 Here’s another from the same guy. 
"PASAKOV" ROLLED BREASTS OF TURKEY
6 boneless turkey shnitzels or boneless chicken breasts
1 1/2 cups seasoned golden breadcrumbs
1/2 cup mayonnaise
1/2 cup apricot jam
Lots of garlic according to taste
1/2 teaspoon pepper
Using meat mallet, pound breasts between sheets of plastic wrap to between ½ to ¾ inch thickness. Place breadcrumbs in a glass baking dish. Take each piece of shnitzel and press each side into the breadcrumbs. Then roll each piece lengthwise and place in a second baking dish, one next to the other.
Mix mayonnaise and apricot jam together until creamy. Add garlic and black pepper. Smear on the top of breaded shnitzels. Place in preheated oven at 350 degrees. Bake for 45 minutes. Serve hot.
GRILLED CHICKEN WITH THREE-MUSTARD SAUCE
(4 Servings) by Chef Herschel, Jerusalem
1 1/2 cups chicken stock or canned low-salt broth
1 1/2 cups unsalted beef stock or canned broth
2 tablespoons kosher dry vermouth or any kosher wine
2 teaspoons Dijon mustard
1 teaspoon whole-grain mustard
1 teaspoon Creole mustard or spicy-brown mustard
4 skinless boneless chicken breast or turkey breast fillets
1 tablespoon minced garlic, fresh or frozen
Combine both stocks and vermouth in heavy medium saucepan. Boil over high heat until reduced to ¾ cup, about 25 minutes. Add all mustards and whisk to blend. Simmer until slightly thickened, about 3 minutes. Season sauce to taste with pepper. (Can be prepared one day ahead. Cover and refrigerate. Bring to simmer before serving.)
Prepare barbecue (medium-high heat) or preheat broiler. Rub chicken or turkey breasts with garlic. Season with salt and pepper. Grill chicken or turkey until cooked through, about 4 minutes per side.
Transfer chicken or turkey to plates. Spoon sauce over and serve.
 I don’t know if this is a spelling error or not – but it is spelled thusly on their newsletter. Maybe it is an esoteric term! 
KOSHER VERSION OF CORNON BLEU
4 chicken breasts
1 cup breadcrumbs
1 cup mayonnaise
salt and pepper to taste
2 lemons for decoration
1 pickle, slices
4 slices cold duck or any cold cut
sliced fresh basil
Separate chicken breast into eight halves. Slice each half of breast lengthwise but not completely through. Between each piece, spread a little mustard. Place a few slices of pickle and thinly sliced cold meat or sliced fresh basil over the mustard. Close two sections together.
Carefully dip each piece of shnitzel into mayonnaise and partially wipe off. Then dip each piece of shnitzel into a plate of breadcrumbs. Cover both sides. Shake off. Place shnitzel in baking dish, leaving some space between each piece. Bake in oven at 425 degrees for 35-40 minutes or until golden brown. Serve with slices of lemon.
AVOCADO AND ZUCCHINI SALAD
Source: Adapted from SUPERCOOK
1 pound zucchini
2 1/2 cups water
2 teaspoons salt
1 (or more) cloves of garlic, minced
Small pinch dried tarragon
Freshly ground black pepper, to taste
1/2 teaspoon sugar (or more to taste)
2 tablespoons white wine vinegar
6 tablespoons olive oil
1 large avocado
12 stuffed green olives
4 sprigs of watercress
Wash the zucchinis, cut off the ends, and cut into slices one half inch thick. Bring the water to boil, add the zucchini slices and 1 teaspoon salt. Cover and cook for about 6 minutes (do not allow to become mushy). Drain the zucchini and put aside in a bowl.
In a cup, mix together the remaining salt the garlic, tarragon, pepper, sugar, vinegar and oil. Pour the dressing over the zucchini and mix well. Allow to marinate at least 6 hours in the fridge or overnight.
Peel and stone the avocado and cut it into thin slices.
Drain the zucchinis and reserve the marinade.
Cut the stuffed olives in half.
TO SERVE: Put the lettuce leaves onto four individual plates, and arrange the zucchinis, cut olives and avocado slices over. Garnish each with a sprig of the watercress. Pass the reserved marinade separately.
NOTE: This salad may also be made in quantity for a buffet, in which case, tear the lettuce leaves into smaller pieces and mix the whole thing together as a tossed salad.
 I have come to believe that when the grocery store puts avocados on special (that means $1.00 or less each), they are already rusting inside. 
SPICY BELL PEPPER SALAD
Source: Bon Appetit Magazine, June 1998
Yield: 4 servings
1 1/2 teaspoons caraway seeds
2 tablespoons (extra-virgin) olive oil
1/2 teaspoon dried crushed red pepper
1 red bell pepper, cut into 1/3- inch thick rings
1 green bell pepper, cut into 1/3- inch thick rings
1 yellow bell pepper, cut into 1/3- inch thick rings
1 medium onion, cut into 1/4- inch thick rounds, separated into rings
(6) 3 x 1/2- inch strips lemon peel (yellow part only)
2 garlic cloves, thinly sliced
1/4 cup chopped fresh dill
1 tablespoon fresh lemon juice
Stir caraway seeds in large nonstick skillet over medium heat until fragrant, about 1 minute. Stir in oil and crushed red pepper. Add all bell peppers, onion, lemon peel and garlic. Increase heat to medium-high and sauté until vegetables are crisp but tender, about 7 minutes.
Transfer pepper mixture to large bowl. Mix in dill. Cool.
Can be made ahead and refrigerated up to this point. Bring to room temperature before completing next step.
Remove lemon peel. Mix in lemon juice. Season with salt and pepper and serve.
 Those who like more heat than this could add a little chopped jalapeno. 
APPLES AND ONIONS
One medium onion, halved and sliced thin
Two or three large apples, peeled and sliced in thin slivers
Sugar or sugar substitute
Saute' onions in small amount of oil until soft but not brown. Add apples and cover pot and cook over lowest possible light until they are soft, stirring occasionally. Apples should let out some juice. If they do not, add a small amount of water just to keep them from drying up or burning.
When they are soft and glazed looking, add one shake of salt, 1/4 tsp. cinnamon, 1/2 tsp. sugar or substitute. Stir, cover and cook another five minutes. Taste. Add more sugar or cinnamon if you wish, but keep the taste delicate.
NOTE: This is good as an accompaniment to a brisket or roast beef. It is especially good if you use sweet onions, such as Vidalia or Walla Walla.
 If any readers would like to submit their favorite recipes for Rosh Hashana, please send them to Spike at firstname.lastname@example.org . We can’t promise to publish all of them, but will do as many as I can.
Rosh Hashana begins Sept. 7,
2002, with Yom Kippur falling on September 16. 
Spike and Jamie
SHALOM FROM SPIKE & JAMIE
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