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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 56<-·´¯`·.¸¸.·´¯)

October 15, 2007
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 []Brackets[].

Shalom, from Spike the Grate and Jamie the Webmistress

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[] Good morning! Well, it was a good morning. We drove up to Larch Mountain and it was wonderful. We drove along past churches with full parking lots and I wondered why those people weren’t outside with God instead of inside buildings made by people. There are lots of things I haven’t yet come to know. []

[] Here is a nice soup. []

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DAVID'S INSPIRED CHICKEN SOUP
Bina is the special ingredient – it is every Jewish woman's special wisdom that speaks directly to the heart of our loved ones and helps them grow closer to God.

2-3 lbs. dark meat chicken, cut up
3 onions, 2 halved, unpeeled 1 peeled, cut up
5 carrots, 2 unpeeled, cut 2"
3 peeled, cut 1" 5 celery stalks, cut in 2" pieces 1/2 small turnip
4 cloves garlic, peeled
1 bay leaf
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon sugar (or Splenda)
1/4 cup white wine
1 teaspoon dried dill or 1 tablespoon fresh dill
prepared matzo balls or noodles
cheesecloth

Put chicken, 2 unpeeled onions, 2 unpeeled carrots, 2 celery stalks, turnip, garlic and bay leaf in a large soup pot. Fill with water and cover. Set over high heat and bring to a boil. Lower heat and simmer uncovered, for 2 hours. Occasionally skim the froth as it develops on the surface and discard.

Remove from heat and allow to come to a safe temperature. Place a colander in a bowl large enough to contain the stock. Pour soup through the colander into the bowl. Remove colander to separate stock from vegetables and chicken pieces.

Rinse the stockpot well. Using the cheesecloth, strain the stock back into the pot. Repeat using clean cheesecloth until the stock is clear. Refrigerate stock several hours to overnight. Meanwhile, remove chicken from the bone, tear into edible pieces and set aside. Discard vegetables and bones.

Remove and discard congealed fat from the surface of the refrigerated stock. Place the pot of stock over high heat and bring to a boil. Lower heat and add peeled onion, carrot, remaining celery, garlic powder, salt, pepper and sugar. Simmer until vegetables are soft, about 30 minutes. Add sugar and wine, simmer another 10 minutes. Adjust salt and pepper to taste. Lower heat enough to keep soup hot, add reserved chicken, dill and matzo balls or noodles.

[] Here is a nice barbecue sauce for the diabetics in your life. Those of us who have been fortunate enough to avoid diabetes will enjoy it also. It can be used to sauce meats that are broiled or baked, also. []

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BARBECUE SAUCE – no sugar

1 cup dry red wine
1/4 cup balsamic or red wine vinegar
1/4 cup olive oil
2 Tbsp Worcestershire sauce
2 Tbsp soy sauce
1 onion, coarsely chopped
1 Tbsp grated orange zest
1 tsp ground ginger
3 - 4 cloves garlic, coarsely chopped

Combine all ingredients in an electric blender or food processor and process until fairly smooth but still slightly chunky. Transfer to a sauce - pan and bring to a boil over moderate heat. Reduce the heat and simmer uncovered for 10 minutes. The sauce will be quite thin.

Makes about 2 cups.

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[] If you don’t have diabetes, this next one might give you that disease![]

DECADENT FUDGE CAKE

1 cup butter or margarine, softened
1 1/2 cups sugar
4 eggs
1 cup buttermilk
1/2 tsp baking soda
2 1/2 cups all purpose flour
1 (4 ounce) bars sweet baking chocolate, melted and cooled
2 (5.5 ounce) cans chocolate syrup
2 tsp vanilla
1 1/2 cups semisweet chocolate mini-morsels, divided

4 ounces white chocolate, chopped
2 Tbsp plus 2 tsp shortening, divided
Chocolate and white chocolate leaves (optional)

Cream butter in a large mixing bowl; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine buttermilk and soda, stirring well. Add to creamed mixture alternately with flour, beginning and ending with flour. Add 2 bars melted chocolate, chocolate syrup, and vanilla. Mix well. Stir in 1 cup mini-morsels. Pour batter into a heavily greased and floured 10 inch Bundt pan. Bake at 300 degrees F for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean.

Invert cake immediately onto a serving plate, and let cool completely.

Combine 4 ounces white chocolate and 2 Tbsp. shortening in top of a double boiler; bring water to a boil. Reduce heat to low; cook until melted and smooth. Remove from heat. Drizzle mixture over cooled cake.

Melt remaining 1/2 cup mini morsels and 2 tsp shortening in ; a small saucepan over low heat, stirring until smooth. Remove from heat, and let cool; drizzle over white chocolate. Garnish with chocolate and white chocolate leaves, if desired. [] I don’t know what “leaves” are! []

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[] Now that I have lung cancer, I don’t spend time making fancy desserts or appetizers. I would certainly be willing to eat those made by others! []

CHICKEN AND PEACH WONTONS

Nonstick cooking spray
8 oz. ground raw chicken or turkey
1/4 cup pineapple juice
3 tablespoons finely chopped green onions
1 tablespoons soy sauce
1 teaspoon ground ginger
1/2 cup finely chopped, peeled fresh or frozen peaches, thawed
1/4 teaspoon crushed red pepper
36 wonton wrappers
Cooking oil for deep-fat frying

For filling, coat a large skillet with nonstick cooking spray; heat over medium high heat. Cook and stir chicken or turkey until no longer pink; drain. Add pineapple juice, green onion, soy sauce, and ginger. Bring just to boiling; reduce heat. Simmer, uncovered, for 4 minutes or until liquid evaporates. Stir in peaches and pepper. Cool mixture slightly.

To fill, spoon 1 rounded teaspoon of the chicken mixture into center of each wonton wrapper. Brush edges lightly with water. Fold the four sides together toward center; pinch corners and seams closed.

Meanwhile, heat 2 inches of oil in a heavy saucepan or while frying remaining wontons. Serve warm. Makes 36 wontons.

Make Ahead: Fry wontons, drain, and cool. Wrap gently in foil. Freeze for up to 1 month. To serve, place unwrapped frozen wontons on a baking sheet. Bake, uncovered, in a 400F oven for 5 to 7 minutes deep fryer to 365F. Fry wontons, 4 at a time, for 1-1/2 to 2 minutes or until golden, turning once. Remove wontons from oil; drain on paper towels. Place fried wontons in a single layer on a baking sheet. Keep warm in a 300F oven or until heated through.

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[] Last Thursday evening, I made a lovely beef dish for dinner.[]

SPIKE’S FAMOUS BEEF AND DUMPLINGS

1 thin (and cheap) slice of beef sirloin or round – maybe 1/2 pound flour for dredging
salt and pepper (or your favorite seasoning – we use Pappy’s)
2 tsp beef bouillon granules or 2 cubes
water, of course
1/2 medium onion, chopped
2 large carrots, chopped
1 handful of frozen peas (put into microwave dish with 1 tsp water)
olive oil for sauté

Dredge the beef in the flour, and season it well. Heat the sauté pan to medium and add the oil. When it is heated, add the beef and brown it nicely. At this point, put the bouillon into 2 cups water and heat in the microwave (or in a small saucepan on your cooktop) until the bouillon is dissolved.

Turn it over and add the onions. When the onions have reached the point of transparency, add about 1/2 cup of the bouillon. When it starts to simmer, reduce the heat to low and clap on a lid. Let it simmer gently for about two hours. Add the carrots for the third hour of cooking. It is okay to add a little more of the bouillon if more liquid is needed. Bring to simmer, then reduce the heat and put on the lid. Let it cook for about 30 minutes.

Now, mix the dumplings. Do NOT use purchased refrigerated biscuits. They are not nearly as good as real dumplings.

1 cup flour
2 tsp baking powder
1/2 tsp salt

1/2 cup milk
2 Tbsp veggie oil (not olive oil)

Blend the dry ingredients, then add the liquids. Stir with a fork until all the flour is moistened – do not beat until smooth.

Raise the heat on your sauté pan to medium and bring to a simmer. Add the rest of your bouillon. Using a large spoon, drop dumpling mixture (about 2 tsp at a time) onto the meat-veggie stuff in your sauté pan and put on your lid. Keep the heat at medium, and let it simmer for 15 minutes. Time it. DO NOT PEEK.

Heat your peas in the microwave, for about 2 minutes. When the 15 minutes has elapsed, lift the lid and throw on the peas. Serve. You will find it very flavorful and satisfying. Serve it with a salad and maybe an apple pie.

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Shalom,

from Spike the Grate and Jamie the Webmistress

SHALOM FROM SPIKE & JAMIE


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