Stuck in someone else's frames? break free!

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


Any problems with this page?
Send the URL of this page & a description
of the problem to: webmaster (at)
Thank you!

You will have to type the email address - we are removing the clickable links because of spammers.


Search this site powered by FreeFind

Search for recipes in this website. 

Back to Spike's & Jamie's Recipe Collection





Disclaimer: These web site links are listed as a convenience to our visitors. If you use these links, we take no responsibility and give no guarantees, warranties or representations, implied or otherwise, for the content or accuracy of these third-party sites.

Due to the number of recipes and tips we receive, it is impossible for us to personally test each one and therefore we cannot guarantee its success. Please let us know if you find errors in any of them.

We do not endorse or recommend any recipes, tips, products or services listed in our ezines or on our web pages. You use them and their contents at your own risk and discretion. If you do not agree to these terms, please don't continue to use them. If you do use them, it means you agree to these terms.

Copyright notice - No infringement of any text or graphic copyright is intended. If you own the copyright to any original image or document used for the creation of the graphics or information on this site, please contact the Webmaster with all pertinent info so that proper credit can be given. If you wish to have it removed from the site, it will be replaced ASAP.






Back to Top