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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 <-·´¯`·.¸¸.·´¯) - Supplement to Issue #42
March 7, 2005
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!!!
 I have a cyber-friend named Amira, who is gracious enough to have provided me
with some supplementary information, relative to the latest Jewish recipes we
sent to you. 
1. My Arabic is very limited, but I know that MUHAMMARA is derived from the word RED. I thought (never really paid much attention to this sauce) that the name reflects the red of tomatoes, only to find out now that it's peppers. Still, color applies.
2. LUBIYA: I didn't know it's a soup. We usually eat it on Rosh haShana, as one of the dishes with special blessings. I don't know if this is a special HABAD (Lubavitch) custom, or just "old settlers" in Israel (as I am a 7th generation there... a real "palestinian", actually, as I was born when it was still under the British Mandate and was called Palestine). Anyway, this dish is very tasty and easy, and I have no idea why my grandmother and mother (and myself, come to think of it now) never made it during the year. In case you're interested, the recipe goes like this (I just went to fetch my mom's original hand written recipe to make sure I do not omit anything): "Soak the lubieh in water several hours or all night. Caramelize a little sugar in a pan, add the lubieh and cook until tender. Add sugar to taste".
3. Just for general information the word CHAMIM is derived from the Hebrew root Chum (pronounced like the KH sound of sheikh), meaning hot (temperature). It's the Yiddish famous "tchulent" or, as others pronounce it (us among them) "chont". It's a famous dish, because it needed no cooking, you just put it in the oven (usually the neighborhood bakery) on Friday night and took it out and back home on Shabos and when coming back from shule you had your Shabos meal all ready to go. Also, it was usually (there are probably as many variations on this dish as the number of people cooking it) made of the cheapest parts of the meat (if they were lucky enough to have meat), thus cooking them for a long time did the dish only good.
4. ZCHUG (pronounced skhoog) is a Yemenite equivalent of hot sauce. Depends on what it's made of it may be either red or green, depends on which kind of local peppers they used.
5. DAG ha SFARIM - this was a puzzle. Dag (dug) is fish, sfarim are books. I've never seen this name combination for a recipe. Do you have any explanation or source for this?
6. QUICK HAMEEN: it's the same word, differently spelled as CHAMIM, and in Hebrew khu-min (pronounced like the U in usher.)
 I found some very old cookery books – so old they have no covers and most of the pages are gone, as well. Ergo, I do not know the actual source, and do not know about “fish books” as in Amira’s comment No. 5. I am thrilled to have this information! Amira has blessed us all. 
from Spike the Grate and Jamie the Webmistress
SHALOM FROM SPIKE & JAMIE
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