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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 57<-·´¯`·.¸¸.·´¯)

October 29, 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

[] This is a wonderful day! Well, they are all wonderful, but this one is special. It is about 60 degrees outside, with abundant, bright sunshine.

We drove to a nearby reservoir and park this morning. Looks like a nice place to do some fishing. I don’t care to fish, but I do like to go along when Larry goes, and just enjoy being in a place where it smells nice and we can watch birds or ducks or whatever else is available. []


[] Here’s a nice sandwich for a light picnic: []

Makes: 2 servings, one sandwich each

2 tsp. Grey Poupon Savory Honey Mustard
1 tsp. seedless raspberry jam
2 squares (3 inch) flat loaf bread, cut horizontally in half
12 slices shaved oven roasted turkey breast
2 lettuce leaves
4 red onion rings

Mix mustard and jam until well blended; spread evenly onto cut sides of bread. Place turkey, lettuce and onions evenly on bottom halves of bread. Cover with tops of bread. Have some chips with it, and iced or hot tea.


[] Coleslaw is always nice. I think it would be nice with green cabbage also. []

4 servings

1/2 pound red cabbage, shredded or grated
3 medium carrots, grated
3 green onions, trimmed and sliced (or red onion, with green cabbage)
1/2 cup low-fat mayonnaise

Simply mix all ingredients together in a bowl and serve. If you are not eating this immediately, cover the bowl and keep it in the refrigerator until it is ready to serve.

Note: I would add 1/4 tsp mustard. The plain old ballpark kind.


[] Here’s a nice assortment of vinaigrettes: []


1/2 cup salad oil
1/3 cup white wine vinegar or vinegar
1 tablespoon sugar
2 teaspoons snipped fresh thyme, oregano, or basil; or 1/2 teaspoon
dried thyme, oregano, or basil, crushed
1/2 teaspoon paprika
1/4 teaspoon dry mustard or 1 teaspoon Dijon-style mustard
1/8 teaspoon pepper

In a screw-top jar mix oil, vinegar, sugar, herb, paprika, mustard, and pepper. Cover; shake well. Store in the refrigerator for up to 2 weeks.

Shake before serving.

Red Pepper Vinaigrette: Prepare the vinaigrette as directed, except omit the herb and add a dash ground red pepper.

Parmesan Vinaigrette: Prepare the vinaigrette as directed, except use oregano for the herb. Add 2 tablespoons grated Parmesan cheese, 1/4 teaspoon celery seed, and 1 clove garlic, minced.

Red Wine Vinaigrette: Prepare the vinaigrette as directed, except decrease the vinegar to 3 tablespoons. Use 1 teaspoon each of fresh thyme and oregano for the herb. Add 2 tablespoons dry red wine and 1 clove garlic, minced.

Garlic Vinaigrette: Prepare the vinaigrette as directed, except omit the herb and paprika. Add 2 large cloves garlic, minced. Makes 3/4 cup


[] Here’s a tasty entrée for a cold winter evening: []

Marcus Sherman's

(If you don’t like this much heat in your food, omit some of the peppers.)

6 cloves garlic, minced
3 medium onions, chopped
3 fresh chili peppers, sliced (the kind you like the most – or omit)
4-6 chicken breast halves, cubed
4 cans green chilies
4 cans small white beans, drained
6 cups chicken stock (approx. -- enough to cover ingredients in pot, or
can be adjusted for thicker or thinner consistency)
1 tablespoon cumin (or more to taste)

Brown chicken with onions, fresh peppers, garlic, and one-half the cumin.

When chicken is browned and onions are soft, add canned green chilies, beans, and stock. Add more cumin to taste and simmer for at least 20 minutes (the longer the better).


[] It is soon Halloween. I don’t have any gross recipes to offer – they seem to be available anywhere and everywhere. I did see an interesting piece on one of the traditions. I don’t know if it is accurate. Here it is: []

Jack O'Lanterns originated in Ireland in the tale of "Stingy Jack." A sinful man, Jack was so drunk one night that his soul left his body. When the Devil appeared to claim it, Jack begged for one last drink. The Devil agreed, if he could have a drink too. Jack persuaded the Devil to turn into a sixpence to pay for the drinks, then quickly scored a cross into the coin, trapping the Devil inside. In exchange for his release, the Devil agreed to leave Jack alone for a year. When the Devil returned a year later, Jack tricked him into climbing an apple tree and scored a cross in the trunk, this time securing a promise from the Devil never to bother Jack again. However, when Jack died, he found that God would not let him enter heaven, so he was doomed to wander the Earth forever. He therefore begged a single ember from hell to light his way and placed it for safety in a hollowed-out turnip.


[] Dessert, anybody? I might add a little rum to this one. []

This compote can be used as a condiment or as a stand-alone dessert. Pears can be substituted for peaches:

1 1/2 cups water
1/2 cup sugar
1 tablespoon grated orange peel
1 tablespoon grated fresh ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups fresh cranberries
1/2 cup golden raisins
8 dried apricot halves
One 16-ounce can sliced peaches, drained

In a medium saucepan, combine the water, sugar, orange peel, ginger, cinnamon and nutmeg. Bring to a boil. Stir in cranberries, raisins and apricots. Reduce the heat and simmer, uncovered for 15 minutes or until the cranberries pop and the sauce begins to thicken. If you want to add some rum, put it into the sauce. Maybe 2 tbsp. Place the peaches in a medium-sized glass bowl. Pour the hot cranberry mixture over the peaches and gently stir until just combined. Cover and refrigerate for at least 4 hours before serving, or overnight. Makes 8 servings.


[] Have a fun evening answering the door. The little ones always like it when I pretend that they have scared me. []

Shalom, from Spike the Grate and Jamie the Webmistress


Note from Jamie: We do have a website for Halloween - recipes, games, all kinds of things to entertain you during this season.


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