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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 55<-·´¯`·.¸¸.·´¯)
May 8, 2007
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!!! Spike's comments are in Brackets.
Shalom, from Spike the Grate and Jamie the Webmistress
 Spring is here, in full force and effect! Guess it is time for me to un-sew
myself from my winter underwear and have a bath… Every winter when I first dig
out my long-johns, I tell Larry I’m gonna put on my longies and not takin’ ‘em
off until May. I don’t know why I think that is so funny – it would be
disgusting, if true!
 One of the first good things that happens in May is strawberries (April, actually) and the next is Vidalia onions. They are so very special. I just read that they can be stored successfully in the fridge. Here is the information: 
VIDALIA SWEET ONIONS
How To Buy:
Vidalias are light golden-brown, and will have a white interior. Typically, their shape is slightly rounded on the bottom and somewhat flat on the top or stem end. They should be firm with so soft spots.
How To Store:
Vidalias tend to bruise easily. The key to maintaining their sweet goodness is to keep them cool, dry and separated. Try these storage methods:
* If you're not going to use them immediately, wrap each one separately in paper towels and refrigerate.
* Arrange the onions separately on elevated racks or screens and keep in a cool, dry place.
* Store up to 90 days in clean, sheer hosiery. Slip onion into the knotted toe, tie another knot, slip in another onion, tie a knot. Continue. The knot keeps onions from touching each other. Hang in cool (45 to 55 degrees), dry place. Clip above the knot and the next onion falls out, ready to use.
* When storing in the refrigerator, wrap onions in paper towels, newspapers or aluminum foil and store for as long as six months.
* To freeze, chop onions, place on a baking sheet and slide into the freezer. When the onions are solid, remove, pre-measure and put into freezer bags. Onions stored this way are best for cooking. Information provided by Vidalia Onion Committee
 Here is a lovely cake: 
BLACK FOREST CAKE
For the cake:
10 Tbsp unsalted butter
1 cup sugar
1 tsp vanilla extract
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa
Clarify the butter by melting it in a small saucepan over low heat. Skim off the foam and pour the clear liquid into a small bowl, discarding the solids in the bottom of the pan. Set aside. Beat the eggs, sugar, and vanilla until light and fluffy. Combine the flour and cocoa in a sifter and add to the egg mixture a little at a time, folding it in gently with each addition. Fold in the clarified butter about 2 tablespoons at a time, folding just enough to incorporate the butter. Pour the batter into three buttered and floured 7- to 8-inch round cake pans. Bake in a preheated 350F oven for 10 to 15 minutes, until a toothpick inserted in the center comes out clean. Cool on wire racks for about 5 minutes, then run the blade of a small knife around the edges of the cakes and invert them onto wire racks to cool to room temperature.
For the syrup:
1/2 cup sugar
1/2 cup water
1/2 cup kirsch
Combine the sugar and water in a small saucepan and boil uncovered over moderate heat for 5 minutes. Allow to cool slightly and stir in the kirsch. Drizzle or brush the syrup over the cooled cakes.
For the topping:
3 cups heavy cream
1/2 cup powdered (confectioner's) sugar
1/4 cup kirsch
1 cup canned sour cherries, rinsed and drained
Fresh sweet cherries with stems or maraschino cherries for garnish
Chocolate curls for garnish (see below)
Beat the cream until it has thickened slightly. Add the powdered sugar and whip until stiff peaks form. Beat in the kirsch.
To assemble, place one of the three layers on a serving platter. Spread about 1/4 of the whipped cream over the cake and scatter 1/2 the cherries on top. Gently place the second cake on top and repeat. Place the third cake on top and cover the top and sides of the cake with the remaining whipped cream. Garnish with cherries and chocolate curls.
Makes one cake to serve 8 to 10.
* To make chocolate curls, use a vegetable peeler to shave thin slices off an 8-ounce block of semisweet chocolate that is at room temperature but still firm. Work directly over waxed paper and refrigerate or freeze the chocolate curls until needed, handling them as little as possible.
 Another nice way to prepare chicken is next. I think the variety of chicken
meals is infinite. 
SPICY ORANGE CHICKEN
Makes 4 servings
4 chicken breast halves, boneless and skinless
2 tbsp orange juice concentrate
1/3 cup seasoned bread crumbs
1/2 tsp paprika
1/2 tsp salt
1/8 tsp pepper
1 pinch cayenne pepper, or to taste (see below)
Prick chicken with a fork; brush with orange juice concentrate.
Combine bread crumbs, paprika, salt, pepper and cayenne in a large resealable plastic bag. Add chicken, one piece at a time, and shake to coat. Place chicken in an 11 x 7-inch baking dish that has been prepared with a nonstick cooking spray.
Bake, uncovered, at 400 degrees for 25 - 30 minutes or until juices run clear.
This dish can be as spicy or as mild as you like; adjust the amount of cayenne used.
 It’s also time to get out the barbecue, clean it after it’s winter nap, spray
the racks, and let’s “get it on”! The following sauce is excellent on
everything, from hamburgers to steaks. Wrap some new corn in foil, and put that
on the barbee with the steaks.
STRAWBERRY BARBECUE SAUCE
3-1/2 cups sugar
1-1/4 pounds strawberries -- capped and sliced
6 tablespoons balsamic vinegar
6 tablespoons water
2 teaspoons cracked black pepper
3/4 cup ketchup
4 tablespoons Dijon mustard
1 teaspoon hot sauce -- or more to taste (Tabasco Chipotle Hot Sauce is nice)
Mix sugar, strawberries, vinegar, water, and black pepper in a saucepan. Bring to a boil over medium heat. Continue to cook at a slow boil for about 45 minutes or until thick. Remove from heat. Add ketchup, mustard, and hot sauce; mix really well.
Yield 3 to 4 cups (about 20 servings).
 I found this nice-looking probably healthy meat loaf in my diabetes recipe
MEDITERRANEAN MEAT LOAF
Yield: 2 servings
1 cup coarsely chopped carrots
1 cup coarsely chopped red onion
1/4 cup plain bread crumbs
3/4 pound ground turkey breast
1 egg white
Salt and freshly ground black pepper, to taste
8 pitted black olives (kalamata if possible), sliced
1/8 teaspoon crushed red pepper flakes
1 cup canned crushed tomatoes
Preheat oven to 450 degrees F.
Microwave carrots and onion on high for 3 minutes. They should be slightly shriveled. Mix vegetables with bread crumbs, ground turkey, and egg white. Add salt and pepper.
Place a small marble-size piece of the mixture on a plate and microwave 20 seconds. Taste and add more seasoning, if needed.
Line a baking sheet with foil. Shape turkey mixture into 2 6x3-inch loaves. Bake 15 minutes.
Meanwhile, mix olives, pepper flakes, and tomatoes together and microwave on high for 2 minutes or until warmed through. Remove meat loaf from oven and serve with tomato mixture on top.
PINEAPPLE LIME SALSA
Makes 1 2/3 cups
1/2 fresh pineapple, cored and finely diced
1 fresh red chili, seeded and finely chopped
1 red onion, finely chopped
2 Tbsp finely chopped cilantro or mint (or parsley)
grated zest of 1 lime
3 T. fresh lime juice
Combine pineapple, chili, onion, cilantro or mint (or parsley), zest and juice. Add salt and Tabasco to taste. Cover and let stand for 30 minutes at room temperature to allow flavors to blend, or in refrigerator 3 hours in advance. Serve chilled or at room temperature. Have some veggies ready for dipping – maybe even some sushi bites!
 As always, I hope to send another newsletter shortly. Meanwhile, don’t forget to have fun! 
from Spike the Grate and Jamie the Webmistress
SHALOM FROM SPIKE & JAMIE
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