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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 34<-·´¯`·.¸¸.·´¯)

April 25, 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!!!

Shalom, from Spike the Grate and Jamie the Webmistress


[] Here is a lovely poem: []

The days of cold are past
And days of spring have buried winter's rain
We see the doves returning to our land
They flock near to the newly sprouting leaves
So my friends, be true and keep your word
Be careful and do not disappoint your friend
Come into my garden
Roses are waiting, beautifully fragrant and ready to pluck
Come and drink with me, among the buds and birds
Gathered there to sing the summer's praises
Wine, red as my tears for loss,
Of friends, or red as the blush on lovers' cheeks.

-Samuel the Nagid (993-1055 C.E.)

In "The Sephardic Kitchen," by Rabbi Robert Sternberg


[] I purposely didn’t send any Passover recipes. Everybody is publishing and sending Passover recipes.

I think that at holiday times, if there are specific recipes or cookery information that a person wants, they can be requested. Otherwise, the daily food tasks can be always nice and always fun without the extra special super duper fine and dandy holiday recipes.

They seem to be pretty much the same each year, anyway. It is better to have “special” dishes for no reason other than to please your loved ones, than it is to have them only at holiday time. When one has love, to give and to receive, every day is a holiday, and merits special cookery.[]



2 (14-oz.) cans artichoke hearts (or use fresh hearts – see below)
1/2 Ib. feta cheese
1 cup sliced red onion
2 large tomatoes, cubed
1 Tbsp red wine vinegar
1/4 tsp. Salt 1/2 tsp. garlic, chopped
11/2 tsp. dried oregano
1/2 tsp. Pepper
1/2 cup basil leaves
1/2 cup olive oil
1 cup parsley

Cut artichoke hearts in quarters. Cut feta in 1/2-inch cubes and combine with onion. Dressing: Stir vinegar, salt and garlic together. Add oregano, pepper, basil (sliced) and parsley. Slowly beat in oil. Pour over feta and onions. Add artichokes and toss. Add tomatoes when ready to serve.

[] It occurs to me that the hearts of large, steamed artichokes are very much like avocados. I think it would be nice to enjoy the leaves of steamed artichokes, dipped in butter or mayo of course, and to refrigerate the hearts to serve them in salad, tomorrow. This is artichoke season, and we should take advantage of this blessing while we can. []


[] Here’s another salad for the warm evenings we are having in California now.

The imitation crab is made from some kind of fish which name I do not know. It is quite delicious. It would probably taste better if it weren’t so blatantly FAKE. []


1 pkg. mock crab
1/4 cup mayonnaise
Garlic powder
Lawry's seasoned salt, to taste
2 celery ribs, chopped
1 onion, chopped (or 2 scallions sliced thinly)
1 avocado, diced (optional)
1 small can mandarin oranges, drained (optional)
2 Tbsp crushed pineapple, drained (optional)

Rinse crab under water and rub between hands; it will shred. Mix celery, onions and mock crab. Mix seasonings with mayonnaise and then add to mock crab mixture.



1 cup chopped nuts
1 cup coconut flakes
1 box German chocolate cake mix
1 stick margarine
1 box powdered sugar
1 (8 oz.) cream cheese, room temperature

Sprinkle nuts and coconut evenly over bottom of greased bundt pan or 9 x 13-inch pan. Mix cake according to directions on package. Pour over nuts and coconut. Cream margarine and slowly add the sugar and cream cheese until well blended. Pour onto top of cake, keeping it 2 inches from the sides of the cake. Bake at 350° for 50-55 minutes. Cool and cut into pieces and put in freezer until needed. Tip: Put foil under pan when baking as it is messy.

[] I wonder why it is “messy” while baking??? I have not made this, but the list of ingredients give the appearance of working well together. It appears to be one of those “tunnel” types of cake, which, after baking, has extra-good stuff inside.

The type of nuts is not specified; pecans always work well with chocolate, as do Walnuts. Probably even pistachios and macadamias would be nice, also. One could probably use a mixture of types of nuts. []


[] Here is a recipe from Chef Herschel, who cooks for about a million people at Aish HaTorah in Jerusalem: []


1-1/2 teaspoons olive oil
1 large onion, chopped
1/4 cup water (if needed)
1 large garlic clove, minced
2-1/2 cups canned low-salt chicken broth
1-1/2 pounds medium zucchini, trimmed, each cut crosswise into 3 pieces,
piece cut into 6 wedges
3 tablespoons chopped fresh thyme or 1 tablespoon dried
1-1/2 cups couscous
1-1/2 teaspoons butter or margarine
24 cherry tomatoes, halved (or diced regular tomatoes)

Heat oil in heavy large saucepan over medium heat. Add onion and sauté until tender and golden, adding water if dry, about 6 minutes. Add garlic and sauté for 1 minute longer. Add broth. Bring mixture to boil. Add zucchini and cook until crisp-tender, about 3 minutes. Mix in thyme, then couscous and butter. Remove from heat. Cover and let stand until broth is absorbed, about 10 minutes.

Fluff couscous with fork. Transfer to serving bowl. Mix in tomatoes and serve.

Makes 6 servings.


[] This is so good, I thought I’d publish it again for those who didn’t see it the first time. []


2 medium onions, chopped
1/2 head cabbage, grated
1 cup raisins
2 tbsp. brown sugar
16 oz. tomato sauce
1 can water, add more as needed
1 tsp lemon juice

1 lb ground beef
2 tbs. onion powder or one onion, chopped
1 tbs. garlic powder or one garlic clove, chopped
salt & pepper
1 beaten egg
1 grated potato

Combine sauce ingredients and cook while preparing meat balls Combine meatball ingredients and make into meatballs. Add meatballs to simmering sauce. Reduce heat and cook for 1 to 1 1/2 hours. Serve over noodles.


We hope your Passover was pleasant and fun.

Shalom, from Spike the Grate and Jamie the Webmistress


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