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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 33<-·´¯`·.¸¸.·´¯)
March 15, 2003
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. Spike’s comments are in brackets.  
Shalom, from Spike the Grate and Jamie the Webmistress
 Purim is coming. I think March 18 and 19th. Here are a few recipes for your bash: 
Sugar - 1 cup
Flour - 3-4 cups
Baking powder - 1 ½ tsp.
Salt - ½ tsp.
Butter or margarine - 8 oz.
Eggs - 2, beaten
Orange juice - ½ cup
Mix dry ingredients together and cut in shortening until it is in small pieces.
Add eggs and orange juice.
Mix together into a small ball.
Roll out on a floured surface.
Cut out rounds with a glass.
Jam - 16 oz., prune or other flavor jam (or poppy seeds or chocolate chips)
Put one teaspoon filling in center of each round. Pick up edges in center to form a triangle and pinch dough together with floured fingers. Baste top with egg yolk diluted with a bit of water. Bake at 350 degrees for approx. 30 minutes or until lightly browned.
ESTHER'S FRUIT PUNCH
Sugar - 1/2 cup (4 oz/125 g)
Oranges - 3 thinly sliced
Lemons - juice of 4
Pineapple - 2 cups (8 oz/250 g) of diced fresh
Strawberries - 1/2 cup (4 oz/125 g) diced
Dry white wine - 8 cups (2 qt/2 l)
Sparkling Wine - 3 cups (24 fl oz/750 ml)
Chill ingredients first, then add wine just before serving. Serves 20.
Hint: Freeze some wine in ice cube trays, and use this instead of ice cubes to avoid diluting your punch.
MORDECHAI'S RUM PUNCH
Water - 3 cups
Sorbet - 1 pint melted of passion fruit or similar flavor
Orange juice - One 12-ounce can of frozen concentrate, thawed
Pineapple juice - One 12-ounce can of frozen concentrate, thawed
White Rum - 1 1/4 cups
Golden Rum - 3/4 cups
Grenadine - 1/4 cup plus 2 tablespoons
Lime juice - 3 tablespoons fresh
Nutmeg - 1/2 teaspoon freshly grated
In a large punch bowl or pitcher, combine all ingredients. Fill tall glasses with ice, and pour in the punch. Serves 10.
 Here’s a nice vegetarian dish for Purim – or any other time. 
HUNGARIAN CABBAGE AND NOODLES
1 large cabbage (about 3 lbs), cored, thinly sliced (about 8 cups
1 teaspoon salt
3 tablespoons vegetable oil
1 tablespoon granulated sugar
1 onion, chopped
Freshly ground black pepper
1 (12-ounce) package egg noodles
1 tablespoon poppy seeds
Sprinkle cabbage with salt; let stand about 30 minutes. Squeeze dry; blot on paper towels.
Heat oil in 12-inch skillet; add sugar and heat until sugar browns. Add onions; cook until they start to wilt. Stir in cabbage; sauté, turning frequently, until tender, about 20 minutes. Season to taste with pepper. Transfer cabbage mixture and pan juices to large bowl; keep warm.
Cook noodles in boiling salted water until tender; drain. Quickly toss noodles with cabbage and poppy seeds. Serve immediately.
Yield: 8 to 10 servings.
CHICKEN SALAD SANDWICHES
My friend, Mary Agnes, prepared a lovely lunch yesterday. Prepared with love, presented with elegance, and very simple; it was wonderful!
2 boneless, skinless chicken breasts, baked and cubed
1 small can pineapple chunks, chunks cut in half
handful of chopped walnuts
1/4 cup mayonnaise
Combine, and serve in a bowl. Add (to the table) some fresh, heated, soft sandwich rolls, a plate of lettuce and tomato, salt and pepper, even a little pickle relish or sliced pickle would be good.
(Mary Agnes served a nice dessert of vanilla ice cream and brownies. It all went together very well, and as you can see, it was very simple.)
 A friend who fixes a nice lunch, by so doing, shows her/his love. I must confess that I really don’t know how to be elegant, and those who do perform a real service to those of us who are somewhat lacking in that department. Lovely placemats with matching napkins, pretty dishes, simple food, a hug and a smile transforms the necessary ingesting of sustenance into a magical, spiritual, nurturing EXPERIENCE. 
 I have included a very small conversion chart. It may be a good idea to print it and slip it into your favorite cookbook, or give it a separate file in your cookery directory. 
Jamie and I wish you a wonderful blast for Purim – as well as the best
of everything for your families and your lives. Shalom.
U.S. Cups To Grams
1/8 cup ...... 15 grams
1/4 cup ...... 30 grams
1/3 cup ...... 40 grams
3/8 cup ...... 45 grams
1/2 cup ...... 60 grams
5/8 cup ...... 70 grams
2/3 cup ...... 75 grams
3/4 cup ...... 85 grams
7/8 cup ...... 100 grams
1 cup ...... 110 grams
SHALOM FROM SPIKE & JAMIE
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