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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 26<-·´¯`·.¸¸.·´¯)
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
 Fresh apricots are available now in California. I would use fresh fruit instead of dried – probably 1 1/2 cups of fresh diced apricots would be equal to 1 cup of the dried fruit; if not, add a few more. It would be good to mash a couple of them so you have the lovely liquid. Garnish with a few more apricots and lemon wedges.
Apricot Honey Chicken Breasts
8 chicken breast quarters, skin left on, trimmed of visible fat
1 medium onion, sliced
2 mild green chili, chopped
4 cloves garlic, chopped
1 cup apricot nectar
1 cup dried apricots, plumped in the nectar
4 tablespoons honey
4 tablespoons fresh lemon juice
4 tablespoons slivered almonds, lightly toasted
1. In a small bowl, mix the dried apricots with the nectar. Set aside.
2. Brown chicken breasts on both sides in a little vegetable oil or use non-stick spray, about 5 minutes on each side over medium heat. Remove breasts from skillet.
3. Add a little oil if needed, stir in onion, garlic and chili. Cook until onion is translucent.
4. Stir in apricots and the nectar, honey and lemon juice. Return the chicken breasts to the skillet, cover tightly and cook about 30 minutes over low heat, or until breasts are tender and juices run clear.
5. Add the slivered almonds. Remove chicken breasts to a platter, spoon the sauce over the chicken and serve with cous-cous or rice pilaf.
 This chicken recipe looks very good – and Auntie Rivka thinks it is for weddings! 
AUNTIE RIVKA’S NUTTY CHICKEN
You though you could have a wedding meal without chicken. Think again. Would Empire allow me to write a column that didn’t have a chicken recipe? A wedding is not a wedding unless Empire chic en is part of the meal of course!
Please note: This is a recipe. It does not depict the state of mind of any of Auntie Rivka’s chickens, or of Auntie Rivka, or of the writer--her niece. Now we can go on with the recipe.
For every four guests use one pound of EMPIRE boneless chicken breasts. If your wedding guest list is not evenly divisible by four, cut down on your guest list!
So for the 1600 or so guests at your table –oh, all right I will give you the recipe for 8 servings!
2 lbs. EMPIRE (don’t you dare use another brand) boneless chicken
3 tbs. brown sugar
3 tbs. soy sauce
1/4 cup kosher red wine or sherry
3 tbs. cornstarch
3 eggs beaten until foamy
1 1/2 cups boiling water
3 tbs. grated fresh ginger or 1 1/2 tsp. ground ginger (fresh is
1 BULB (not clove) of minced or pressed garlic
3 large onions sliced (medium sliced is better than fine)
3 cans--about 3 cups of sliced bamboo shoots (if I can find them labeled
kosher, so can you)
1 cup walnuts
1 cup unsalted cashews
1 cup pecans
1 cup slivered almonds
1 cup or more oil to sauté chicken and the various nuts.
In a bowl large enough to hold the pieces of chicken mix together the sugar, soy sauce and wine. This is your marinade.
Wash the chicken in cold water. Gently pierce the pieces of chicken with a fork, over the entire area of the chicken.
Placed the pieced pieces of chicken in the marinade. Make sure the chicken is fully coated with the marinade mixture.
Cover the bowl with plastic wrap.
Marinate for at least 30 minutes, or refrigerate in marinade overnight.
DO NOT DISCARD THE MARINADE!
Beat the eggs until foamy.
Place the cornstarch in a plastic bag.
Remove the chicken from the marinade. DO NOT THROW OUT THE MARINADE. (I have told you twice now - this recipe will not work if you throw out therecipe. - Never mind how long it took me to get it to work WITH the marinade!)
Coat each piece of chicken with cornstarch.
Start to heat the oil in a skillet or wok.
Then dip the chicken in the egg mixture.
Place the mixture of nuts in the oil and GENTLY brown the nuts. With a slotted metal kitchen spoon remove the nuts from the oil. In the remaining oil brown thechicken, ginger, garlic, and onions. Add the boiling water-didn’t I tell you to start boiling water-OK HOT water will do. Add the bamboo shoots and marinade.
Cover and cook over a LOW heat for no more than 15 minutes. Add the nut mixture and stir until the nuts are evenly distributed in the skillet. Heat for nor more than five minutes.
For a garnish cut thin slivers or red, yellow and green peepers and arrange artistically over each serving. Sprinkle with sesame seeds if you wish as an added touch.
 These recipes are on line at www.Empirekosher.com . In other words, they are stolen. This next one is a contest winner, by Brenda. Stolen by Spike. 
Bridal Bouquet Salad
The trick to this salad is edible flowers. Nasturtiums, viola, etc add a splash of color of plain white dishes. Brother of course suggested dandelion greens. I don’t think this is appropriate.
 You must be very careful to ensure that the flowers you are using in your salad have never been sprayed with pesticide or any of that other nasty stuff that could make you sick. 
1 bag freshly washed baby spinach leaves
3 tins drained mandarin orange segments
3 cups fresh raspberries
Place enough pieces of spinach on each plate to cover the plate. Place a few slices of mandarin oranges artistically around the edges. In the center of the spinach, place 6 - 8 raspberries. Decorate the edge of the plates with 4 or six edible flowers. Serve with a raspberry dressing if you wish.
 This recipe is said to be for Rosh Hashanah dinner – but it is good any time. 
Crown Roast of Lamb
The main feature of the Rosh Hashanah dinner in our home was the crown roast of lamb. This represented the sheep's head which was supposed to be present at Rosh Hashanah. meal. The roast was always served on a bed of lettuce, the center ring was filled with a stuffing mixture (see the archives) or rice and raisin filling. Small flower-cut radishes adorned the sides. Slices of oranges and pomegranate surrounded the outside edges. Dates and figs also surrounded the edges. It was a joy to behold, and we always thought that it was too pretty to eat. It is however, extremely simple to make ( although expensive).
One crown roast of lamb ( ribs tied in a circle).
for the stuffing:
3 cups wild rice, washed
Coarse salt and freshly ground pepper
1/2 cup (1 stick) unsalted butter
3 medium onions, chopped
3 large stalks celery, chopped
3 cups seedless grapes, halved
1 1/2 cups blanched almonds, coarsely chopped
1 tablespoon fresh thyme, chopped
1 cup sherry
Crushed cloves of garlic.
Oranges sliced very thin
Pomegranates sliced in circles
Dates and figs.
Green lettuce bed
Papillotes (“lamb panties”) and bunches of grapes for garnish, optional
Prepare stuffing. : In a large pot, bring 9 cups water to a boil in a large, heavy-bottomed pot with a tight fitting lid. Add rice and salt, then return to a boil and cook, covered, until tender — about 30 minutes, or up to an hour or more. The wild rice is cooked when most of the rice kernels have cracked open and the white interior of the kernels
is visible. If water evaporates before the rice is done add more water, about 1/2 -3/4 cup at a time until done.
Heat oven to 350°. In a large sauté pan set over medium heat, melt butter. Add onions and celery and cook until translucent, about 3 to 5 minutes. Toss in grapes, almonds, and thyme. Cook until heated through, about 5 minutes. Add sherry and simmer for 1 minute. Stir in rice, and season with salt and pepper.
Place rack in roasting pan and cover with foil. Transfer roast to roasting pan, and fill with rice stuffing; mound it high, but do not pack too tightly. (Cook extra stuffing in a buttered baking dish covered with buttered parchment paper until thoroughly heated, about 15 to 20 minutes.) Roast for 45 to 60 minutes, or until the meat reaches an internal temperature of 145° to 150° for medium-rare meat. Turn off oven, and allow roast to rest in oven with door ajar for 10 minutes before serving.
Place the roast on a platter that has been lined with lettuce leaves.
Fill the center of the rack of lamb with the stuffing, or with a mixture of fried rice and raisins.
Place a ring of alternating orange slices and pomegranate slices around the roast.
Put 5 or 6 radishes that have been cut to form the flowering radish in strategic places on the platter.
On the outer ring alternate dates and figs or dried apricots. Decorate tips of rib bones with papillotes (“lamb panties”) and garnish platter with bunches of grapes and rosemary sprigs, if desired. To carve, remove papillotes, and scoop out stuffing; transfer to a platter. Slice down between bones with a sharp knife, and place on platter. An alternative method is to separate each rib section, lay it flat on a cutting board, and slice between the bones.
Serve with a dash of mint sauce or jelly. (You can BUY this, folks.)
 How about some dessert? 
Mom got this recipe from a country fair. The lady who made her pies with this always won first prize. I do not know the origin of this pie crust but I have seen it in many country cookbooks At the next fair Mom won first prize. The year after that Auntie Rivka entered the pie baking contest. Naturally. www.empirekosher.com )
1 lb. pareve margarine or vegetable shortening
4 1/2 cups flour
4 tbs. sugar
1 1/2 tsp. salt
1 tsp. baking powder
2 tbs. vinegar
With a pastry cutter (it does a better job than the mixer or a food processor) cut flour sugar baking powder and salt into the margarine.. Keep cutting until you have little balls the size of peanuts.
Break the egg into a separate dish. Check for blood spots. If the egg is clean pour the egg into a glass measuring cup. Beat the egg in the cup until foamy. Use a fork--a little fork. Add the vinegar. Stir. Add enough water to make one cup of liquid. Stir.
Pour the liquid into the flour mixture. Blend until you have a soft ball of dough.
Roll our the dough on a lightly floured pastry board.
This makes 4 or 5 pie crusts.
Line a 9 inch pie plate with the pastry dough.
CRANBERRY PIE FILLING
1 1/2 cups raisins
3/4 cup water
1 1/2 cups sugar
1/4 cup flour
1 pkg. cranberries (about 4 cups)
1 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. cloves
Line a 9 inch pie plate with the pie dough you just made.
On a pot on the top of the stove bring the raisins and the water to a boil Gradually add the sugar stirring constantly until it dissolves. REDUCE HEAT. Gradually add the flour and stir until the flour dissolves. I use a portable electric hand mixer to do this. Cook and stir until the mixture thickens. Add the cranberries.. Cook until the cranberries skins platz (burst) open. Let the mixture cool down ever so SLIGHTLY. Add the spices and mix so that the spices are evenly distributed.
Pour into the lined pie dish.
Cover with a second pie crust. Cut slits in the top of the pie for steam to escape, otherwise you will have spillage of the filling in the oven and get an F in Auntie Rivka's cleanup class.
Take a egg.. Break it open. Add a tablespoon or so of water to it. Add a teaspoon of sugar. Beat the mixture until foamy. Brush over the top of the pie crust.
Preheat oven to 450F
Put the pie in the oven at this temperature for 10minutes. This seals in the juices.
Reduce the heat to 350F and bake until the pie crust is golden brown--about 30 minutes. Cool and cut before serving!
 Enjoy the lovely summer weather, even when it is 104 degrees F. like we expect here in the Central Valley of California. 
Shalom, from Spike the Grate and Jamie the Webmistress
SHALOM FROM SPIKE & JAMIE
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