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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]

August 8, 2002
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

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[] Every day, I receive several publications from www.Aish.com, which is a Jewish educational site. One of their newsletters provides, in addition to other good stuff, a few recipes. I don’t know of any reason I can’t share them with you, provided I give credit, which I have and will continue to do. []

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SAMBOUSAK
(Cheese-and-Egg-Filled Dough)

Picture a mini-quiche. Bet you can't eat just one!

DOUGH:

3 cups unbleached flour
1 cup sweet butter, room temperature
1/2 cup cold water
2 tsp. Coarse salt
sesame seeds

FILLING:

1-1/2 lbs. Muenster cheese, grated
3 eggs, slightly beaten
1 tsp. baking powder
1 tsp. coarse salt

Beat flour and butter together well in a mixer or food processor. Dissolve salt in cold water, and add to flour mixture, beating until mixture forms a ball of dough. Set aside. Mix together cheese, eggs, baking powder and salt, blending well. 

Shape dough into walnut-size balls. Dip only one side of each ball into sesame seeds. Roll out each ball, seeded side down, into a 3-inch circle (may use a tortilla press). Place 1 heaping teaspoon of cheese filling in center of each circle, and fold circle in half. Seal edges of half circle by pressing together with fingers or fluting with the prongs of a fork.

May be frozen at this point.

Bake on an ungreased cookie sheet at 400°F for about 20 minutes, until lightly browned on bottom. If frozen, bake for 25 minutes. Do not defrost before baking.

Makes 60. by Rae Dayan

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JIBBON 
(Spinach –or Zucchini pulp –Soufflé in Crepes)

Flowerlike individual soufflés to grace your table. When time is short, it can be baked as a casserole without the crepe.

CREPES:

1-1/2 cups flour
1 tsp. sugar
1/2 tsp. salt
3 eggs
1-1/2 cups water or milk
2 tbsp. butter or margarine, melted and cooled
cooking spray

FILLING:

1 large onion, chopped
2 tbsp. oil
20 oz. frozen spinach, thawed and well drained (or zucchini pulp)
5 eggs, slightly beaten
1/2 lb. Muenster cheese, grated
2 tsp. Salt
1/2 tsp. pepper

Sift together flour, sugar and salt. Mix eggs and water or milk in blender. Add butter or margarine and flour mixture to eggs. Mix well. Let mixture stand for at least 1 hour. (Crepe batter can be made the night before and refrigerated until ready to use.) 

Spray cooking spray on the surface of a 4-inch skillet and heat. Pour 1 tablespoon of crepe mixture into skillet. Quickly tilt pan to spread batter evenly over the surface. Fry batter on a low flame for about 30 seconds on the first side and 15 seconds on the second side. (Unfilled crepes may be frozen in stacks, separating each crepe with 2 pieces of 
wax paper.

Sauté onion in oil. (If using zucchini pulp, cut each zucchini in half lengthwise and scoop out the pulp. Use the “better parts” to make Mechshe B’leban (see below). Combine remaining ingredients. Add onions. Place crepes into a greased muffin tin. Fill each crepe with 2-3 tablespoons of spinach mixture. Bake at 350°F for 30 minutes.

Makes 24 crepes. by Rae Dayan

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MECHSHE B'LEBAN

An interesting and delectable dairy dish with or without yogurt.

1 cup rice
8 small and thin zucchini
1/2 cup canned chickpeas
1/2 cup butter, melted
1/2 tsp. dried mint 
2 tsp. Salt
dash white pepper
1-1/2 cups water
2 cloves garlic, minced

Soak rice in hot water for 15 minutes, and drain. Clean zucchini with a vegetable brush. Trim ends of zucchini (or cut zucchini in half), and scoop out pulp. (Zucchini pulp may be used instead of spinach in Spinach Souffle recipe). Add chickpeas, butter, mint, salt, and white pepper to rice. Fill each zucchini ¾ full with the rice mixture. 

Place zucchini horizontally and close together in a medium-size pot. Pour water over zucchini, and sprinkle with minced garlic. Cover and simmer for 1 hour.

Makes 4-6 servings. by Rae Dayan

These three recipes are from "For the Love of Cooking - The delights of kosher Middle Eastern cuisine for novices and gourmets" by Rae Dayan. To order your copy, go to www.targum.com "You don't have to be Sephardic, or even Jewish, to appreciate this glorious cookbook." Arthur Schwartz, host of "Food Talk"

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The next batch of recipes is from a community cook book:
Cookbook Committee Class of 2000
Harkham Hillel Hebrew Academy
9120 West Olympic Boulevard
Beverly Hills, CA 90212

COLD SALMON FOR SHABBAT
Janis Friedman

1/2 yellow bell pepper
1 to 2 cups dry white wine 
1 tsp. basil
1 Ib. salmon fillet 
1/2 red onion
1/2 red bell pepper 
1/2 green bell pepper

Slice onion into very thin rings. Spread 1/2 the onion over the bottom of a rectangular Pyrex dish. Lay salmon on top of onion slices. Pour wine over fish. Sprinkle the basil over the fish. Wash and seed the bell peppers. Slice in long thin strips. Lay the remaining onion over the fish, then lay the bell pepper strips in a pattern partially over the fish and partially laying in the pan around the fish. Bake 10 to 15 minutes until just done. Broil 3 to 4 minutes to cook the pepper and top a little extra. Do not brown! Refrigerate and serve cold at lunch.

This is great before the main dish or with a dairy meal. My boys even finish it off the next day.

[] Spike knows, of course, that boys will eat ANYTHING! []

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ORIENTAL COLE SLAW
Frances Miller

Cole Slaw:
1 pkg. green coleslaw
1 bunch scallions, sliced thin
1/2 cup slivered toasted almonds
1 pkg. Ramen noodles, crumbled (without the flavor packet)
1/2 cup raisins or craisins (optional)

Dressing:
1/4 cup sugar
1 tsp. salt
1 tsp. pepper
1/2 cup salad oil 
1/4 cup rice vinegar

Combine salad ingredients and marinate with dressing. 

Steve Friedman's favorite "Oriental Cole Slaw" as prepared by Fran Miller from Susan Baum's recipe, that she got from Perri Victor. [] This recipe has gone the rounds – somebody named Ruth thought to add craisins. []

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CABBAGE SALAD FOR SHABBOS
Yael Kessler

1 head cabbage, shredded coarsely 
3 Tbsp. natural sunflower seeds
6 scallions, thinly sliced (including some of the green part)
3/4 c. thin chow mein noodles
2 Tbsp. slivered almonds

Combine all ingredients just before serving. 

Dressing:
1/4 c. sugar
1/2 tsp. pepper
1 tsp.. salt
1 c. Wesson oil
6 Tbsp. white vinegar

Pour over 3/4 dressing and mix very well. If it needs more, use it!

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CHICKEN NOODLE SOUP SALAD
Lisa Vidikan, Magder Family Friend

2 containers chicken soup mix 
1 medium cabbage
3/4 cup sliced almonds (toasted)
3 scallions

Dressing:
1/3 cup oil
5 Tbsp. vinegar
3 Tbsp. sugar 
1/4 tsp. pepper

Combine first 4 ingredients in bowl. Add dressing and toss.

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SQUASH KUGEL
Birnbaum Family

2 boxes frozen cooked squash, defrost 
1/4 to 1/2 cup Coffee Rich 
4 eggs
1 stick margarine, melted
1 cup sugar
1 cup flour
Cinnamon


Mix squash and margarine. Add sugar and flour. Beat eggs with Coffee Rich. Add to mixture. Sprinkle with cinnamon. Bake at 350° uncovered for 1 hour.

This recipe is from Susan's sister-in-law in New York. I've given this recipe to so many people that it's become a West Coast favorite.

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PINEAPPLE KUGEL
Monique Rad

1 pkg. wide noodles (large) 3 eggs
1 stick pareve margarine, melted
3/4 cup sugar
1 pkg. vanilla sugar 
1 large can crushed pineapple (with juice)
1 small can pineapple rings (for decoration)

Mix eggs, margarine, sugar, vanilla, sugar, and crushed pineapple together. Add mix to cooked noodles in a 12x9 inch pan. Decorate with pineapple rings. Cook for 1 hour at 350°. Don't cover it. It came from my Grandma Esther. 

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CRANBERRY ALMOND APPLE PIE

1 roll Odense pure almond paste 
1 unbaked 9 inch pie crust 
5 baking apples, peeled, cored and sliced (5cups)
1 cup sweetened dried cranberries
1/4 cup sugar
1/4 cup chopped almonds
1 tsp. cinnamon, divided
1/2 cup all-purpose flour
1/2 cup uncooked oats
1/2 cup brown sugar
6 Tbsp. butter

Preheat oven to 375°. Roll almond paste between 2 sheets of wax paper to form an 8 to 9 inch circle. Press rolled almond paste into the bottom of unbaked pie crust. In a bowl combine apples, cranberries, sugar, and 1/2 teaspoon of cinnamon. Pour into pie shell. In a bowl, combine remaining cinnamon, flour, oats, and brown sugar. Cut butter into flour mixture until crumbs are formed.

Bake 15 minutes. Reduce heat to 350° and bake additional 30 to 35 minutes or until outer edge of filling seems set. Let cool completely on a wire rack. Just before serving, decorate around edge with rosettes of whipped cream, if desired. Makes 8 servings. This is for our friend, Steve Garrett, who cannot get enough of this pie.

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[]This article, one of many that she provides to www.aish.com , is written by a real dynamo of a woman. She must be “superwoman!” See the following: []

Emuna Braverman has a law degree from the University of Toronto and a Masters in Psychology from Pepperdine University. She lives with her husband and nine children in Los Angeles where they both work for Aish HaTorah. When she isn't writing for the internet or taking care of her family, Emuna teaches classes on Judaism, organizes gourmet kosher cooking groups and hosts many shabbos guests. 

[] It is perfectly clear to me that Emuna Braverman doesn’t waste time sleeping. []

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Shalom, from

Spike the Grate and Jamie the Webmistress

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