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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 37<-·´¯`·.¸¸.·´¯)
 Well, friends, I blew it! I didn’t think that two of my recipes
from the last mailing were kosher, but since the person who gave them to
me insisted that they are, I failed to check with my advisor, Rochelle,
and send them out anyway. Rochelle was very quick to send a “STOP THE
PRESSES” message – but too late. This one will go to Rochelle before
it gets sent to Topica.
I apologize for my errors. Here are three recipes to make up for the not-kosher chicken and the not-kosher lamb recipes. I promise to be more careful in the future. 
(Near East Dish)
4 small eggplants
1/2 pound lamb – chopped --or chopped mutton
salt to taste
1/2 cup tomato puree -- or 1 cup stewed tomatoes
2 tablespoons vinegar
2 tablespoons brown sugar -- approximately
Cut unpeeled eggplant lengthwise and scoop out seed sections. Chop seed sections with the meat and season to taste with salt Return to eggplant halves, pressing down into the cavities and mounding up slightly. Arrange in a baking pan, add tomato puree and vinegar sweetened to taste. Bake 20 to 30 minutes at 350°F or until the eggplants can be pierced with a fork.
 I can tell you THIS is delicious! 
(Chicken Stuffed with Oranges)
1 whole chicken (2- 1/2 to 3 lb)
2 teaspoons salt
1 teaspoon garlic powder
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon ground coriander
1 cup water
2 onions -- peeled
Preheat the oven to 425 degrees F. Rinse the chicken inside and out under cold running water. Pat dry with paper towels.
Place chicken in a roasting pan. Cut lemon in half and rub one half over surface of chicken. In a small bowl, mix spices together and sprinkle over chicken. Squeeze juice from lemon half and from 1 of the oranges into roasting pan and add water. Place remaining orange, whole and unpeeled, in chicken cavity. Cut onions in half and add to pan. Cook chicken for 15 minutes, then baste with the pan juices and lower heat to 350 degrees F. Cook for 1 hour, basting after 30 minutes. Remove orange from cavity of chicken. Cut orange and onions into small pieces and serve with chicken. This dish is goes well with rice or pasta.
(SEPHARDIC STUFFED PASTRIES)
Yield: 6 servings
2 tbsp Active dry yeast (2 packages)
2 cups Lukewarm water, divided
1 pinch Of sugar
1 tsp Salt
1/2 lb Pareve (without meat or milk products) margarine
2 lb Sifted all-purpose flour (about 8 cups)
1 tbsp Ground anise
Vegetable oil for frying
Meat Filling (recipe follows)
Dissolve the yeast in about cup warm water with a pinch of sugar. Add salt, remaining water, margarine and some of the flour. Gradually add the remaining flour and the anise. Blend with your hands and knead well. If the dough is too soft or sticky, add more flour.
Place in a greased bowl and let rise, covered, until doubled in bulk (about 1 hour). Punch down, knead again and let rise again until doubled.
Remove a piece of dough the size of a plum and roll it into a ball. Press it down on a floured board until it flattens into a circle. Place 1 tablespoon of filling in the center. Fold over and pinch into a half-moon shape.
Heat oil to 375 degrees. Deep-fry until golden. Drain on paper towels, and serve.
1 tablespoon vegetable oil
1 bunch scallions, diced
1 pound very lean ground meat
Dash of garlic powder
1 teaspoon cinnamon
Salt to taste
Heat oil, add scallions, meat, spices. Keep turning meat as it browns. When cooked, turn up the heat so all the water evaporates. Cool.
From Spike the Grate and Jamie the Webmistress
SHALOM FROM SPIKE & JAMIE
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