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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 35<-·´¯`·.¸¸.·´¯)
 Here is a nice one - maybe it will help make up to you for my
ASIAN STEAK SALAD
This recipe is great warm, but it's also nice at room temperature for a Shabbat lunch. Don't reheat the steak; just bring it to room temperature.
This substantial salad can serve as a main dish or appetizer. Skirt
salty, so you must soak it in water for a few hours or overnight before
slicing it. Be sure to use low-sodium soy sauce. Makes 4 servings.
3 tbsp. minced fresh ginger
3 garlic cloves, minced
1/4 cup low-sodium soy sauce
1/4 cup olive oil
1/4 cup sesame oil
1/4 cup balsamic vinegar
2 tbsp. Dijon mustard
In a nonstick skillet, place a drop of olive oil. Brown the ginger and garlic over medium heat, making sure not to burn.
In a blender or food processor fitted with a metal blade, combine the soy sauce, olive oil, sesame oil, vinegar, and mustard. Add the ginger and garlic. Pulse 2/3 times. Set aside.
3-4 tbsp. peanut or olive oil
1 1/2 lbs. skirt steak, soaked, cut into ¼-inch thick slices against the
visible fat trimmed
1/2 red onion, thinly sliced
1/2 yellow pepper, thinly sliced
1/2 red bell pepper, thinly sliced
1 tsp. sesame seeds
In a large skillet, heat the peanut oil. Add the steak; it should sizzle when it hits the skillet or your oil is not yet hot enough. Cook steak about 6 minutes or until medium doneness. Remove the steak from the skillet and set aside.
Add the red onion, yellow pepper, and red pepper to the skillet. Cook about 5-6 minutes or until vegetables are nearly done; add 2-3 tbsp. of the dressing. Mix and remove from heat.
To serve, lightly dress the greens. Save any extra dressing for another use.
Place the greens in the center of the plate. Put the steak and vegetables in the center of the greens. Sprinkle sesame seeds on top.
Makes 24-30 cookies.
1/2 cup pure vegetable shortening, or 1 stick butter
2/3 cup sugar
1 egg yolk
1/2 tsp. vanilla
1 tsp. lemon juice
1 1/2 cups flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
4 fresh strawberries chopped into very small pieces
8-10 fresh strawberries, each sliced into 4 slices
15-20 blueberries, sliced in half
Preheat oven to 375 degrees (F). In a large mixing bowl with an electric mixer, cream the shortening or butter and the sugar. Add the yolk, vanilla, and lemon juice. Beat well.
In a medium bowl mix the flour, baking powder, baking soda, and salt.
Add the flour mixture to the bowl and mix until combined, it will be dry. Add the chopped strawberries and with a mixer beat for 10-20 seconds or until combined.
Drop by rounded tablespoonfuls onto parchment-lined or greased cookie sheets - flatten with slightly wet fingers. Lightly press 1 slice of strawberry and 2 blueberry pieces into each cookie.
Bake 10 minutes. Remove the cookies to a rack to cool. Store in a single layer.
CAJUN MEAT LOAF WITH ROASTED SWEET POTATOES
2 tablespoons oil
2 pounds ground turkey
1/3 cup salsa
1 large green pepper -- finely chopped
2 ribs celery -- finely chopped
1 Tablespoon Cajun seasoning
1/2 teaspoon onion salt
1/2 teaspoon liquid hot-pepper seasoning
2 pounds sweet potatoes, peeled, cut in 1/3" thick half-moons
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup prepared salsa
Heat oven to 350 coat large roasting pan with 1 tablespoon oil. In large bowl, mix turkey, ketchup, green pepper, seasonings. Shape into 9X4 oval loaf . Place meat loaf in roasting pan. In another large bowl, combine sweet potatoes, remaining oil, salt and pepper. Spoon potatoes around the meat loaf in the pan. Bake in a 350° oven for 65 to 70 minutes or until internal temp. reaches 160 degrees and the potatoes are tender. For last 10 minutes of cooking, spoon salsa evenly over top of meat loaf
 My cyber-friend, Pat, who lives in Toronto, sent me this lovely salad
recipe. The root veggies are very good for us, and putting them
dressing, makes them a real treat. 
CARROT AND TURNIP SALAD
(Courtesy of Pat.)
2 large turnips, peeled and grated
2 carrots, peeled (or not) and grated
1/4 cup dried cranberries
1/3 cup mayonnaise
2 Tbsp horseradish
1 tsp red pepper jelly
juice of 1/2 lemon
juice of one lime
zest of one lime
2 Tbsp chopped fresh dill
2 Tbsp cashew pieces
a few whole grape tomatoes
Mix the dressing ingredients and put in the fridge while preparing the salad. Grate the veggies - put into the fridge if doing in advance; if not, add the dressing, toss on the garnishes, and serve.
Note: If fat is a concern, use low-fat mayo and horseradish.
 Here is a nice soup. I find that hot soups are nice for summer;
especially on the really hot days. It was 106F here yesterday, but is
cooling all the way down
to 105F for today. Thanks, G-d! 
FRENCH ONION SOUP
10 onions, sliced
4 tablespoons butter
4 tablespoons olive oil
8 teaspoons parve beef soup mix
10 cups water
Salt and pepper to taste
3/4 cup dry red wine
12 slices thick French bread, toasted
2 cups grated mozzarella cheese mixed with 1/2 cup grated Parmesan cheese
Preheat oven to 400 degrees. Heat butter and oil in large stockpot. Sauté onions until soft. Add sugar and nutmeg and continue to Sauté. Add soup mix water, salt and pepper and bring to a boil. Simmer for 10 minutes, add wine and simmer for another 10 minutes. Prepare 12 ovenproof bowls. Sprinkle some cheese in the bottom of each bowl. Ladle in soup. Cover with slice of bread and then sprinkle cheese on top to cover. Bake until top browns.
 Speaking of hot soups on hot days, I put this one together recently,
it to be quite nice. 
SPIKE'S NEW FAMOUS BEAN SOUP
1 cup Great Northern beans, rinsed
4 cups water
2 tbsp butter
1 medium onion, chopped coarsely
3 stalks celery, sliced finely
1 chicken breast (uncooked - bone in or not)
1 medium potato, in 1/4-inch dice
10 baby carrots
4 inches of zucchini (1 1/2 inch in diameter), sliced thinly
1 tsp sage
4 sprigs fresh thyme (or about 1 tsp dried)
3 chicken bouillon cubes
1 tsp salt
1/2 tsp pepper
Soak the beans overnight, or boil them then let them sit, covered, for one hour. Sauté the onion and celery in the butter, until transparent and fragrant. Add to the soup, along with 4 more cups water and the 3 chicken bouillon cubes. Add the chicken breast at this time, as well. Let the pot simmer for a couple hours.
Add the carrots, potato, and zucchini, and return to the simmer. Add the sage and thyme, salt and pepper. Permit the simmering to continue for another hour or so. If you used fresh thyme, remove the sprigs before serving. Serve with a nice salad and some crusty bread.
Shalom, from Spike and Jamie
SHALOM FROM SPIKE & JAMIE
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