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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 38<-·´¯`·.¸¸.·´¯)
 PLEASE NOTE: I do not keep Kosher, and do not know all the rules. There may
be recipes in this collection that are NOT Kosher. I apologize for my ignorance.
– Spike – 
 Last year some readers complained because I did not send Thanksgiving recipes. My thought was that every newspaper and every other recipe site in the entire world had Thanksgiving recipes, so I should not. I guess being different is not all it is supposed to be! Here are some recipes for stuffing.
 Before the recipes, I must add a few words of caution. There are still some people who like to roast their turkeys overnight at a very low temperature. That is a very dangerous practice, because the low temperature encourages bacteria and it is extremely impolite to poison one’s dinner guests. It is also dangerous to stuff your turkey at night and then cook it the next day. Bacteria again. It helps with the meal preparation if we can do the dressing and some other stuff the day before, and that is a good thing. Just don’t put it all together the day before. Keep it in the fridge, closely wrapped with plastic, or in covered dishes if there is enough room in your fridge.
 We also need to keep in mind that it is good to be thankful for all we have; not just on Thanksgiving day, but every day. 
FAVORITE BREAD STUFFING
1/2 cup water
1 onion, chopped
3 cups sliced mushrooms (about 1/2 lb.)
2 celery stalks, thinly sliced
4 cups cubed bread
1/3 cup finely chopped parsley
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon sage
1/8 teaspoon black pepper
1/2 teaspoon salt
1 cup very hot water or vegetable stock
Heat 1/2 cup water in a large pot or skillet. Add the onion and cook 5 minutes. Add the sliced mushrooms & celery and cook over medium heat, stirring occasionally, until the mushrooms begin to brown, about 5 minutes. Preheat oven to 350F. Stir in bread & spices, salt & pepper. Lower the heat & continue cooking for 3 minutes, then stir in the water or stock, a little at a time, until the dressing obtains the desired moistness. Spread in an oil-sprayed baking dish, cover & bake for 20 minutes. Remove the cover and bake 10 more minutes.
SLOW COOKER STUFFING
1 stick butter or margarine
1 cup onion -- finely chopped
1 cup celery -- finely chopped
1 can mushrooms -- (8 ounce) drained
1/4 cup parsley -- chopped
1 1/2 teaspoons poultry seasoning
1/2 teaspoon salt
1/8 teaspoon pepper
12 cups toasted bread cubes
2 eggs -- well beaten
1 1/2 cups chicken bouillon
Melt butter in skillet. Add onion and celery and sauté until tender. Stir in mushrooms and parsley. Combine seasonings and sprinkle over bread cubes. Add eggs, bouillon and onion mixture. Toss thoroughly until well combined. Spoon lightly into slow cooker. Cover and set on high for 1 hour, then reduce to low and cook for 1 to 2 hours. 22 bread slices (24 ounce loaf) cubed and toasted for 15 minutes in a 300 oven = 12 cups toasted bread cubes.
1/4 cup brown rice - uncooked
3/4 cup water
1 tablespoon vegetable oil
1 1/2 cups mushrooms -- (1 1/2 lb) sliced
1 cup fresh or frozen cranberries
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
Cook the rice in the water until tender, about 1 hour. Sauté the remaining ingredients in a skillet until the celery and onion are tender. Add the rice and stir to blend. Use in chicken roaster or double the recipe for turkey stuffing.
CORNBREAD STUFFING WITH APPLES & GOLDEN RAISINS
2 large eggs, whites only
1 1/3 cups skim milk
1/2 cup applesauce
2 cup cornmeal* (or 1 cup cornmeal and 1 cup flour, if you prefer)
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 celery stalks, chopped
1 large onion, chopped
2 tablespoons chopped fresh parsley
1 teaspoon dried thyme
Salt and Pepper to taste
1 cup golden raisins
1/4 cup dry sherry (optional)
2 cups defatted broth or low sodium chicken broth
For the Cornbread: Preheat oven to 400 degrees. Coat an 8-inch-square cake pan with cooking stray. In a medium bowl, combine egg whites, skim milk, and applesauce. Mix well. Combine the remainder of the dry ingredients and add to the skim milk and egg white mixture. Stir until blended and pour into a prepared pan; bake for 15 minutes or until bread in done. Remove from oven and cool.
For the Stuffing: Spray a nonstick skillet with cooking spray and sauté celery and onion until tender. Add spices; remove and put into a large bowl. Add raisins, apples, and the cornbread, crumbled. Toss with the broth and sherry and bake covered in a casserole dish previously coated with cooking spray, about 12-15 minutes. If the stuffing appears to be dry, add more broth. Toward the end of cooking, remove cover to brown.
MASHED POTATO STUFFING
1 pound high-quality white bread – sliced
milk or water -- for soaking
4 pounds potatoes
6 tablespoons butter -- softened
2 teaspoons salt
1 cup hot milk
6 tablespoons bacon grease or butter
2 cups onion -- finely chopped
2 cups celery -- finely chopped
2 eggs -- lightly beaten
1 handful celery leaves -- chopped
1/2 cup parsley -- chopped
Soak the bread slices in a deep bowl of milk or water for 15 minutes. Lift them out by the handful and squeeze the liquid out. Tear the bread into small pieces.
Peel the potatoes, cover with salted water, bring to a boil and cook for about 20 minutes. Drain. Then add the butter, salt and hot milk, and whip to mashed consistency.
Melt the bacon grease in a large skillet, add the onion and celery, and sauté until soft. Stir in the squeezed bread, then combine with mashed potatoes.
Add eggs, celery, parsley and pepper.
Put mixture into buttered casserole dish. Cover with foil, and bake for 30 or 40 minutes in a 350-degree oven. Baste with turkey drippings, if desired.
FRUIT & NUT STUFFING
18 each whole pitted prunes
1/2 cup dried currants
1 cup raisins
24 dried apricot halves
1/4 cup bourbon
3 tart cooking apples, unpeeled, cored and chopped
3 large onions, peeled and diced
3 celery ribs, diced
4 tablespoons melted butter
2/3 cup whole macadamia nuts
2/3 cup whole cashews
1 cup unsalted walnut pieces
2 cups whole raw cranberries
1 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1 teaspoon ground ginger
1 teaspoon dried chervil leaves
1 teaspoon finely minced fresh parsley
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 eggs, slightly beaten
Put the prunes, currants, raisins, and apricot halves in a bowl and pour the bourbon over the fruit. Cover bowl and soak overnight. If you are using salted macadamia nuts and salted cashews, put them in a strainer and remove salt by rinsing them under cold water. Dry on paper towels. Heat 2 tbsp. vegetable oil in a skillet and add the nuts. Toast them, stirring constantly, until golden. Combine the apples, onions, and celery in a large skillet along with the butter. Cook the mixture over moderate heat, stirring occasionally, until the onions are soft and celery is tender, about 11 minutes. Transfer the onion mixture to a large mixing bowl. Add the macerated fruit and all remaining ingredients. Gently mix the stuffing with 2 large spoons until evenly blended. Set aside the stuffing while you prepare the turkey for roasting. Stuff turkey 3/4 full and roast according to size.
 My grandmother used to make this lovely fruit salad. It was better than dessert. Still is. 
TWENTY-FOUR HOUR FRUIT SALAD WITH CREAM
Joy of Cooking
Make this the day before you intend to serve it.
Cook in a double boiler until thickened:
2 egg yolks
1/4 cup sugar
1/4 cup cream
6 Tbsp lemon juice (two lemons)
1/8 tsp salt
Stir these ingredients constantly. Chill, and add:
6 diced slices canned pineapple (fresh doesn't work well)
2 cups Queen Anne cherries (not maraschino)
1 cup blanched, shredded almonds (optional)
1 can Mandarin oranges
1 cup coconut, flaked, if desired
Any fresh fruit desired - kiwi, peach, berries, diced apple, banana, apricot, pear, grapes, etc.
1 cup heavy cream, whipped
 Some of us absolutely despise that green bean casserole that is made with mushroom soup and canned fried onions. I am one of those. It seems that we should have something on the table that is green. ANY green veggie would be better than that casserole! A dish of torn salad greens with a simple dressing of vinegar (or lemon juice) and olive oil is a very nice green thing for the holiday table. It provides good contrast to the sweetish dishes that are often served, and if it isn’t all used, the greens will be nice for the turkey sandwiches later that evening or the next day. 
 Holiday tables always have some form of sweet potatoes. Often they are the ones that have brown sugar and marshmallows, and most people call them “yams.” (1) They are not yams; they are red sweet potatoes. Yams are almost never available in the US – they can’t grow here. They are mostly in Africa and South America. (2) Adding sugar and more sugar in the form of marshmallows seems almost like a sin. It is like another dessert. 
Peel enough sweet potatoes (of any color) for your diners, cut them into large dice, and cook them in a mixture of water and fruit juice until they are soft. Drain and mash. Beat in some butter. If you like, add some diced fruits, fresh or dried; not canned. Fridge overnight, and re-heat for about a half hour before serving.
From Libby’s 100% Pure Pumpkin 29-0z can
1 ½ cups sugar
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground cloves
4 large eggs
1 can (29 oz) Libby’s 100% Pure Pumpkin
2 cans (12 fl. Oz. Each) evaporated milk (NOTsweetened condensed milk)
2 unbaked 9-inch (4-cup volume) deep-dish pie shells (or 4 regular pie shells***)
1 cup whipped cream, for garnishing the servings, if desired
Mix sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shells. Bake in Preheated 425 Deg. F. oven for 15 minutes. Reduce temperature to 350 deg. F. and bake 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
***If you decide to bake four regular size pies, bake at 425 deg. For 15 minutes, reduce to 350 deg., and bake for 20 to 30 minutes or until pies test done.
Have a wonderful holiday!
Shalom, from Spike the Grate and Jamie the Webmistress
SHALOM FROM SPIKE & JAMIE
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