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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 45<-·´¯`·.¸¸.·´¯)

May 9, 2005
from: Spike's and Jamie's Recipe Collection
http://www.spike-jamie.com

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!!!

Shalom, from Spike the Grate and Jamie the Webmistress

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[] The crock pot, just like the portable convection oven and the electric kettle, can be used out on the back porch or the patio, so as to avoid heating your kitchen. We don’t have to live on salads just because we may be having hot weather. []

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CROCK-POT TURKEY KIELBASA STEW

3/4 lb. Low-fat turkey kielbasa, cut into 1 inch pieces
1 lb. sauerkraut, rinsed and drained
1-1/2 Granny Smith apples, peeled, cored and cut crosswise into rings
1/2 onion\cooked, thinly sliced and separated into rings
1-1/4 lbs. red potatoes, quartered
1 cup chicken stock
1/4 tsp. caraway seeds

Place half the sausage in a crock-pot and top with sauerkraut. Cover with remaining sausage, apple and onion. Top with potatoes. Add stock and sprinkle with caraway seeds. Cover and cook on high heat 4 hours or until potatoes are tender. Serve with a nice salad and crusty bread.

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[] You can do this one in the electric kettle, out on the back porch.  You’ll have to do the dumplings on the cook top in the kitchen – it only takes a few minutes. []

KOSHER CHICKEN AND DUMPLINGS

1 Tbsp. vegetable oil
4 lbs. chicken, cut into 6 pieces
1 cup onions\cooked, chopped
1 cup carrots\cooked, chopped
1/2 cup celery\cooked, diced
1 Tbsp. paprika
2 cups chicken soup or water

dumplings:
1 egg
2 Tbsp. schmaltz or oil, melted
1/4 cup water
1 tsp. salt
1-1/2 cups all purpose flour

Heat oil in a large wide casserole over medium heat. Brown chicken pieces quickly. Add next 4 ingredients and salt and pepper to taste. Stir 1-2 minutes, pushing chicken aside to brown vegetables lightly. Add enough chicken soup or water to come about halfway up the chicken pieces. Cover and simmer gently about 1 hour until chicken is cooked throughout.

For the dumplings, lightly beat egg with schmaltz and water in a bowl. Slowly mix in salt and flour. Mix vigorously with a wooden spoon a few minutes, until dough is well combined and comes away from the sides of bowl. Set aside 30 minutes.

Bring a large pot of salted water to a boil. Drop tablespoonfuls of dough into boiling water (moisten spoon and fingers with water). Cook 5-6 minutes or until dumplings rise to the surface. Remove with a slotted spoon and drain. Serve with chicken.

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[] A lovely dessert for you and your guests. (dairy) I think you’ll have to do most of this in the house. []

BLACK AND WHITE CHEESECAKE

Crust:
3/4 stick (6 tablespoons) unsalted butter
1/2 cup sugar
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1/4 cup plus 2 tablespoons sifted unsweetened cocoa powder
3/4 cup all-purpose flour

Filling:
5 ounces bittersweet chocolate, cut into bits
1/4 cup water
24 ounces cream cheese, slightly softened
1 1/4 cups sugar
1/2 teaspoon vanilla extract
2 large eggs

To make the crust, mix the butter, sugar, vanilla, and salt in the bowl of a food processor and whirl until creamy. Add the cocoa and process until you have a dark, smooth paste. Add the flour and pulse just until incorporated but still crumbly.

Firmly pat three-fourths of the mixture into the bottom of an 8-inch spring-form pan or cheesecake pan with a removable bottom. With a fork toss and spread the remaining one fourth crumbly dough loosely in a shallow baking pan. Place both the bottom crust and the pan of extra dough in a preheated 350-degree oven. Bake for 10 minutes. Remove the baked crumbs. Bake the bottom crust for an additional 5 minutes. Let crust and crumbs cool completely on a rack. Reduce the oven temperature to 325 degrees.

Pulverize the cooled crumbs. Store in an airtight container until needed.

To make the filling, melt the chocolate with the water in a double boiler, stirring occasionally until the chocolate is melted and smooth. Or, microwave on medium for 1 minute. Stir until smooth and keep warm.

Place the cream cheese in the bowl of an electric mixer and beat on medium speed, gradually adding the sugar, until completely smooth. Add the vanilla and the eggs, one by one, beating only until well mixed.

Measure and set aside 1 cup of the cheesecake filling. Pour the remaining batter over the baked chocolate crust; set aside.

Stir the warm chocolate into the reserved cheesecake batter. Pour the chocolate batter in a thick ring, about 1/2 inch in from the side of the pan, on top of the plain batter. Use a soup spoon to marble the chocolate. Try not to blend the batters together too much. If necessary, use your finger to wipe the side of the pan clean above the batter after marbling.

Bake in the 325-degree oven for 20 to 25 minutes, or until the cheesecake shows signs of puffing around the edges but is still very soft in the center. Remove the cake from the oven and run a thin knife blade carefully around the edges to release the cake from the side of the pan.

Cool in the pan, on a rack, covered with an inverted large mixing bowl. Refrigerate, covered with plastic wrap, after it is completely cool. The cake may be made to this point and refrigerated up to 4 days in advance. Unmold the cheesecake. Press reserved cookie crumbs around the sides of the cake, being careful not to get the crumbs on top.

Yield: 12 to 14 servings

Joan Nathan, Jewish Cooking in America, Book and PBS Series

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[] You’ll have to do this one inside, also, but it doesn’t take long. It can be served cold for Shabbat lunch, of you desire. []

FISH IN FRESH TOMATO SAUCE
Serves 8 - Pareve

4 Tbs. olive oil
4 cloves garlic, put through a press
1 medium onion, chopped
2 lbs. chopped tomatoes
2 Tbs. chopped rosemary
1/2 tsp. sugar
salt and pepper to taste
3 lbs. fish fillets (6 oz. pieces) (tuna, sea bass, or snapper are good choices)

Heat the olive oil in a large pan. Add the garlic and onion, and sauté until they are soft and translucent. Add the tomatoes, rosemary, sugar, salt and pepper. Simmer uncovered for 20 minutes, until the sauce is slightly thickened.

About 15 minutes before serving, bring the tomato sauce to a simmer. Add the fish and let simmer for 4 minutes. Turn off the flame, put the lid on the pan, and allow the fish to cook for 11 minutes. Serve immediately.

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[] This is a good way to start your day, if you like to be a little bit “wired” in the morning. This would not be good for a child, or for any diabetic! []

GINGER COFFEE
Yemeni version 4 servings

1 cup cold water
6 teaspoons powdered coffee, not instant
6 teaspoons sugar
2 teaspoons ground ginger

Place water in a long handled Arabic coffee pot. In the alternative, a small saucepan may be used. Add remaining ingredients. Over medium heat bring this mixture to a boil. Remove from heat until the bubbles disappear. Return to boiling. Repeat this process 3 times. Pour into demitasse cups. Serve.

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Happy August! See you next time.

SHALOM FROM SPIKE & JAMIE


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