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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]

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August 14, 2006
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. Spike’s comments are in double [] brackets.

Shalom, from Spike the Grate and Jamie the Webmistress

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[] Good morning! What a beautiful day! []

[] I have been a great fan of non-stick cooking spray, and of non-stick pans. I have observed, however, that my non-stick pans don’t retain their non-stick properties very long. It is especially disturbing when I have paid $75.00 or so for a fry-pan. Fed up with foods stuck to non-stick pans, I recently bought three new non-stick pans. The document that came with them said not to use non-stick cooking spray at all, as the carrier (propellant) causes the pans to lose their non-stick properties, thereby actually causing food to stick to the pans. I have not used the spray on these new pans, and will report at a later time; after having enough time to make a valid determination whether spray is good or not. Meanwhile, the spray is wonderful for baking tins and to coat a bowl before adding the dough we set to rise.

[] Additionally, the information stated that it is not good to start non-stick fry pans on high settings; and that medium to medium-high settings are best. Wipe with a very small bit of cooking oil, turn on the pan; when the rim of the pan is hot to the touch, add food. Men apparently don’t like to wait, and will turn a pan on to a high setting so it will heat faster. That can warp the pan, and also destroy the non-stick surface. []

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GRILLED VEGETABLE TOSTADAS WITH TWO SALSAS
From Chef Herschel, at Aish Ha’Torah in Jerusalem

3 tbsp. olive oil
1 medium onion, chopped
2 large garlic cloves, minced
1 lb. fresh green tomatoes, quartered
3/4 cup canned vegetable broth
1/3 cup chopped fresh cilantro
1/2 tsp. chili powder
hot pepper sauce (such as Tabasco)

Heat oil in a large saucepan over medium-high heat. Add the onion and garlic; saute 5 minutes. Add green tomatoes; saute 3 minutes. Add broth. Reduce heat, cover and simmer until tomatoes are soft, about 8 minutes.

Blend tomato mixture and cilantro in a food processor until almost smooth. Transfer to a bowl. Mix in chili powder. Season with hot pepper sauce and salt. Cover; chill up to 2 days. Top with a dollop of guacamole.

Serves 4

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[] Another Mexican item from Chef Herschel:[]

TOMATO-CHILI SALSA

2 large dried or fresh chopped chilies
1 1/2 lbs. tomatoes
2 green onions finely chopped
3 tbsp. chopped fresh cilantro
1 large garlic clove, minced
3/4 tsp. sugar
1/2 tsp. ground cumin

Place chilies in bowl. Cut off stems and coarsely chop chilies. Chop tomatoes. Combine chilies and ¾ cup tomatoes in processor; puree until smooth. Transfer to bowl. Mix in remaining tomatoes, green onions, cilantro, garlic, sugar and cumin. Season with salt. Cover; chill up to 1 day.

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GRILLED VEGETABLES

3/4 cup olive oil
6 large garlic cloves, minced
1 1/2 tsp. chili powder
1 1/4 tsp. salt
3 large zucchinis, cut on deep diagonal into 1/4-inch-thick slices
2 large red bell peppers, seeded, cut into 1-inch-wide strips
1 large eggplant, halved lengthwise, cut crosswise into 1/4-inch-thick slices
12 large mushrooms
1 large onion, cut into thin rounds

Preheat oven to 350°F. Prepare barbecue (medium-high heat). Mix olive oil, garlic, chili powder and salt in a large bowl. Pour 1/4 cup oil mixture into a small and reserve. Add zucchini, bell peppers and eggplant to oil mixture in a large bowl; toss to coat.

Grill zucchini, bell peppers and eggplant in batches until light brown, about 3 minutes per side. Place on baking sheet. Cover with foil. Brush mushrooms and onion rounds with reserved 1/4 cup oil mixture. Grill until light brown, about 3 minutes per side. Place on a baking sheet with the other vegetables.

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Chef Herschel suggests using pre-made blintz wrappers instead of tortillas.

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[] Here is a lovely slaw recipe for your picnic-party. []

CABBAGE ETC SLAW

1 savoy cabbage, chiffonade
1 radicchio, chiffonade
2 carrots, shredded
1/2 bell pepper, julienned
1/2 cup scallion, chiffonade
1 tablespoon garlic, minced
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/4 cup cilantro, chopped
sugar (or Splenda) to taste
salt and pepper to taste
1/4 cup extra virgin olive oil

Combine all ingredients minus oil in a large bowl. Add oil and toss. Adjust seasoning. Chill and serve.

[] I am not an employee of the Splenda company, nor do I hold stock therein! My partner is diabetic, and Splenda is a godsend I often suggest. I think, further, that it is better for hyperkinetic kids than the usual sugar that gets them on such a “rush”. []

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[] Here is a nice dessert. The new non-stick fry-pans I bought can be used in the oven up to 400 Deg. F. That is also a blessing. []

SKILLET SOUFFLE

2 pints fresh strawberries, hulled
1/3 cup strawberry preserves
1 tablespoon framboise (raspberry-flavored liqueur)
2 tablespoons unsalted butter (no substitutions)
8 large egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/4 cup plus 2 tablespoons sugar, divided

Heat oven to 375 degree F. Mash 1 cup strawberries and strawberry preserves with a potato masher in a bowl; stir in framboise.

Start to melt butter in a deep 10-inch or 11-inch skillet over low heat.


Meanwhile, beat egg whites, cream of tartar and salt to soft peaks in large mixer bowl. Gradually beat in 1/4 cup sugar. Beat to stiff peaks. Fold strawberry mixture into whites, one third at a time, just until blended.

Increase heat to medium-low. Pour mixture into skillet, gently spreading it to the sides and mounding in the center. Cook 2 minutes. Transfer skillet to oven and bake soufflé 15 minutes, until set. Slice remaining strawberries and transfer to bowl. Toss with remaining 2 Tbsp sugar. Serve soufflé immediately with berries.

Makes 8 servings.

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German Herring Rolls (Rollmopse)

12 salt herring fillets, preferably Matjes herring
2 cups cider vinegar
2 cups cold water
5 juniper berries
5 whole allspice
3 whole cloves
8 whole black peppercorns
1 bay (laurel) leaf
1/4 cup Dusseldorf or Dijon mustard
1/4 cup capers
1 medium onion, finely chopped
2 large dill pickles
Thinly sliced onion for garnish
Parsley sprigs for garnish

Soak the herring fillets in enough cold water to cover for at least 12 hours in the refrigerator, replacing the water two or three times. Combine the vinegar, water, juniper berries, allspice, cloves, peppercorns and bay leaf in a large pot and bring to a boil over high heat. Simmer for 5 minutes, then allow to come to room temperature. Drain and pat the herring fillets dry, and lay them skin-side down on a work surface.

Spread a teaspoon of mustard over each one, then scatter the capers and onion over the mustard. Cut the dill pickles lengthwise into quarters, and then in half crosswise. Place a wedge of pickle at the narrow end of each fillet and roll the fillets up into small, thick cylinders. Secure the rolled fillets with one or two toothpicks.


Pack the rolled fillets on their sides in a glass dish in one or two layers - do not use a metal container. Pour the marinade over the herring, cover the dish with plastic wrap, and refrigerate for 5 to 6 days before serving. To serve, arrange them on a platter or on individual serving plates and garnish with onion rings and parsley.

Serves 6 to 8.

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[] Here’s something we all love! []

APPLE STRUDEL
Makes 12 to 15 servings

1/2 cup dark seedless raisins
2 tablespoons brandy
2 cups apples, pared and thinly sliced (Granny Smith are great!)
1/2 cup walnuts, chopped
1/2 cup granulated sugar
2 tablespoons butter, melted
1 tablespoon lemon peel, grated
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 tablespoons butter, melted
1/2 cup fine bread crumbs
1/2 cup apricot preserves
1 tablespoon brandy
6 sheets Athens™ or Apollo™ fillo dough
4 tablespoons butter, melted
powdered sugar for strudel top

Soak raisins in 2 tablespoons of brandy about 2 hours. Combine raisin mixture, apples, walnuts, granulated sugar, 2 tablespoons melted butter, lemon peel, cinnamon and vanilla in a large bowl. Set aside.

In small skillet, melt 2 tablespoons butter and stir in bread crumbs. Cook until browned (but not too dark). In a small saucepan, heat apricot preserves over low heat until hot. Stir in 1 tablespoon brandy.

Heat oven to 350 degrees F. Layer fillo sheets on a linen-like kitchen towel, brushing each sheet with melted butter. Spread entire surface with hot apricot mixture; sprinkle with bread crumbs. Spoon apple mixture along longest end of fillo in a 3 inch strip, leaving a 1/2 inch border.

Using the towel for assistance, lift to roll fillo over filling to form a jelly roll. Place strudel seam side down on lightly buttered jelly roll pan.

Brush with butter. Score strudel diagonally through the top few leaves into 12 to 15 equal sections. Bake at 350 degrees F until strudel is golden brown, about 45 to 50 minutes. Cool slightly. Sprinkle with powdered sugar and cut into servings.

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[] Pray for peace, kindness, and honesty in our world. []

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SHALOM FROM SPIKE & JAMIE


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