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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 29<-·´¯`·.¸¸.·´¯)

September 2, 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


Here are some salads for your health and pleasure:


1 (15 ounce can) white beans, drained and rinsed
1/2 cup red onion, chopped
1 cup (1/2 pound) tomatoes, seeded and diced
1/3 cup minced parsley
2 tablespoons lemon juice
1/2 tsp. each basil, thyme, and oregano
1/4 tsp. black pepper
2 tablespoons olive oil

Combine all ingredients; toss gently to mix. Chill until ready to serve. 

Serves 4.



3/4 pound green beans
1/2 cup red onion rings
1/4 cup Italian dressing
2 tomatoes, cut into thin wedges
2 tablespoons chopped fresh basil

Place green beans, onion and dressing in microwaveable bowl; cover. Microwave on high 8-10 minutes or until beans are tender-crisp , stirring after 2 minutes. Stir in tomatoes and basil.

Serves 6.



1 (12 ounce) carton cottage cheese
1/2 tsp. each of dried basil and oregano or 1 tsp. fresh
1/2 tsp. salt
3 medium to large tomatoes, sliced

Combine cottage cheese, herbs and salt. Arrange 3 tomato slices on lettuce for each salad. Top with a mound of cottage cheese. Garnish with a sprinkling of fresh chives on each salad.

Makes 6 servings.


A nice dessert: 


1/2 package (17 1/4-ounce size) Pepperidge Farm Frozen Puff Pastry 
(1 sheet)
1 package (8 ounces) cream cheese, softened
1 tablespoon sugar
2 tablespoons orange juice
2 teaspoons grated orange peel
1 pint strawberries cut in half
2 oranges, peeled, cut in half and sliced
2 kiwi, peeled and sliced
1/2 cup orange marmalade, warmed

Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400 F.

Unfold pastry on lightly floured surface. Roll into 14- by 10-inch rectangle and place on baking sheet. Brush edges of rectangle with water. Fold over 1/2 inch on all sides and press firmly to form rim. Prick pastry thoroughly with fork. Bake 15 minutes or until golden. (After 10 minutes baking time break any large air bubbles with fork.) Remove from baking sheet and cool on wire rack.

Mix cream cheese, sugar, orange juice and orange peel. Spread on pastry. Top with strawberries, oranges and kiwi. Spoon marmalade over fruit. Cover and refrigerate for up to 4 hours, or cut into rectangles and serve immediately.

Serves 12.

Note: For round tart, thaw and unfold pastry as above. Roll into 13-inch square and trim to 13-inch circle. Place on 12-inch pizza pan or baking sheet. Brush edge of circle with water. Fold over edge to make rim. Proceed as in step 2.


A nice entrée for Rosh Hashana:
4 tablespoons olive oil
1 onion, chopped
4 cloves garlic, chopped
3 pounds lamb, cut in stew cubes
Salt and pepper to taste
2 (10 ounce) packages frozen spinach, thawed and drained
2 tablespoons cumin
4 cups chicken broth
4 tablespoons fresh lemon juice
2 (19 ounce) cans while canellini beans, drained (optional)

In a large Dutch oven, heat oil, onion and garlic over medium heat. Add lamb and salt and pepper and cook until browned. Add spinach, cumin, chicken broth and lemon juice and bring to a boil. Reduce heat and simmer for at least 1 hour, 2 hours for deeper flavor. Stir in beans if using and cook for an additional 10 minutes.

Serves 12-16.


[] Emuna Braverman contributed (to the Iranian Lamb Stew and the following two side dishes. She is truly a remarkable woman. A dynamo. []

6 tablespoons margarine
12 large leeks, cleaned well and cut lengthwise into quarters
1-1/2 cups chicken broth
6 tablespoons fresh lemon juice
Salt and pepper to taste

In a medium-sized skillet, melt margarine over medium heat. Add leeks and sauté for 10 minutes, stirring to prevent sticking and promote even browning. Add broth and lemon juice and salt and pepper to taste. 

Serves 12 -16. 


48 ounces frozen corn, thawed and drained
1 can (4 ounces) diced green chilies
6 eggs
1 stick (1/2 cup) margarine, melted

Preheat oven to 350 degrees. Mix all ingredients together. Pour into 9 x 13 - inch pan and bake for approximately 45 minutes, until set. 

Serves 16.


We all like a good soup:
Great for any night with a loaf of fresh bread. Particularly good after a fast.

1 large onion, chopped
2-tablespoons cumin
2-tablespoons canola oil
2 (28-ounce) cans whole tomatoes with juice (do not drain)
8 cups water mixed with 3 tablespoons pareve chicken soup mix
1 (15 ounce) can chickpeas, drained
2 red peppers, chopped
1 half head cabbage, chopped
1/4 pound green beans
4 zucchini, sliced
1-teaspoon pepper
1 (16 ounce) package spaghetti, broken in half

In a large pot, sauté the onion and cumin in oil until soft and aromatic. Add all other ingredients except spaghetti and bring to a boil. Simmer, uncovered for 1/2 hour to 45 minutes. Add the pasta and cook until ready -- 8 to 10 minutes.

Serves 14. 


Chef Herschel also serves fish, although he usually doesn’t eat it! He 
uses Nile Perch for this one… he lives and works in Israel.


Prep: 15 minutes Cook: 14 to 18 minutes Serves: 4

2 pounds fish fillet
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup dry white wine or any wine
3/4 cup flour
2 eggs, beaten
1/2 cup vegetable oil

1 garlic clove, minced
1 scallion, minced
2 teaspoons minced fresh or dry ginger
1/2 cup pareve chicken broth
2 tablespoons soy sauce
2 teaspoons cornstarch
2 teaspoons Asian sesame oil or whatever you have

Remove any small bones from fish. Cut fillets into 2x3 inch pieces. Season with salt and pepper. Sprinkle 2 tablespoons wine over fish. Let stand 10 minutes.

Pour half of flour onto a plate. Dip fish pieces in flour, shake off excess, and dip in egg. Coat again with remaining flour.

In a large skillet, heat 3 tablespoons vegetable oil over medium-high heat. Add half of fish and cook, turning once, until golden on both sides and just opaque throughout, 3 to 4 minutes. Do not crowd pan. Remove to a plate lined with paper towels. Repeat, adding more oil, until all fish is cooked. Pour out oil and wipe wok with paper towels

Return wok to high heat. Add 1 tablespoon oil, garlic, scallion, and ginger and stir-fry until aromatic, about 10 seconds. Add remaining wine, broth, and soy sauce. Simmer 5 minutes.

In a small bowl, dissolve cornstarch in 1 tablespoon cold water and add to wok. Bring to a boil and cook, stirring, until sauce thickens, about 1 minute. Add sesame oil, then gently slide fish pieces into wok. Simmer gently until fish is heated through, 1 to 2 minutes. Serve at once.


L'shanah tovah tikatev v'taihatem (May you be inscribed and sealed for a good year). 

Shalom, from 
Spike the Grate and Jamie the Webmistress


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