Spinage Quish (D)

• 4-5 eggs
• 1/2-1lb spinage
• salt
• Cheese, motzerella perfered (optional)
• 2 1/2 cups flour
• 1/2 oil
• 3-4 tsp water
• 1/4 date honey or apple consintrate

first to create the pie crust, mix flour a few tsps of water,and the concentrate and oil together. you do not want a doe you want something that resembles a crumbs. with these crumbs smooth the edges of your cooking tray. should be no bigger that 1/2 to 3/4 of a foot by a couple inches.and an inch and 1/2 to 2in. high.. now it is time to take Challah which is the secret of Baked goods , click for instructions once the bottom and all sides are covered you can start with the filling. mix the finnly choped spinage(preferance to bodek spinage) with salt and eggs use half of it to fill the tray, then shred or layer some cheese fill the rest with spinge and then cover with cheese. cook in the oven on medium high until the top is bronish. BEFORE Shabos cover it and put it in a oven with a timer on a low heat or on a hot plate till ready to serve.

• 1/4 cup low-fat (1%) cottage cheese
  3 tablespoons prepared fat-free ranch dressing
  2 teaspoons Dijon mustard
  2 tablespoons minced fresh chives or dill
  1 tablespoon diced well-drained pimiento or roasted red pepper
• Directions:
  
  1. Place eggs in medium saucepan; add enough water to cover. Bring to a boil over medium heat. Remove from heat; cover. Let stand 15 minutes. Drain. Add cold water to eggs in saucepan; let stand until eggs are cool. Drain. Remove shells from eggs; discard shells.
  
  2. Slice eggs lengthwise in half. Remove yolks, reserving 3 yolk halves. Discard remaining yolks or reserve for another use. Place egg whites, cut sides up, on serving plate; cover with plastic wrap. Refrigerate while preparing filling.
  
  3. Combine cottage cheese, dressing, mustard and reserved yolk halves in mini food processor; process until smooth. (Or, place in small bowl and mash with fork until well blended.) Transfer cheese mixture to small bowl; stir in chives and pimiento. Spoon into egg whites. Cover and chill at least 1 hour. Garnish, if desired.

fish pizzas

  1 (3-ounce) pouch of STARKIST® Premium Albacore or Chunk Light Tuna 2 tablespoons mayonnaise 2 tablespoons sweet pickle relish 1 green onion, including tops, minced 3/4 cup shredded Monterey Jack cheese Salt and pepper to taste 1 package (10 count) refrigerated flaky biscuits

Prep Time 15 minutes

This is an easy recipe for kids to make and it's also great for a picnic.

Directions:

Combine tuna, mayonnaise, pickle relish, onion and cheese; mix well. Add salt and pepper. Separate each biscuit into 2 halves. Press each half in bottom of lightly greased muffin pan to form a cup. Spoon scant tablespoon tuna mixture into each muffin cup. Bake in 400°F oven 8 to 10 minutes or until edges of biscuits are just golden. Serve hot or cold. **

SALOMON

• 1 cup water
• 1/2 teaspoon chicken or fish bouillon granules
• 1/8 teaspoon black pepper
• 4 fresh or thawed frozen pink salmon fillets (about 3 ounces each)
• 1/2 cup chopped seeded peeled cucumber
• 1/3 cup plain low-fat yogurt
• 2 tablespoons sliced green onion(only bodek brand all other brands need to be checked carefull for bugs, by spilting each stalk into two soak in soap water rince and look at each one to the light)
• 2 tablespoons fat-free salad dressing or mayonnaise
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon Dijon mustard  

This recipe calls for pink or Humpback salmon, which is lowest in fat and calories among all varieties of salmon.

1. Combine water, bouillon granules and pepper in large skillet. Bring to a boil over high heat. Carefully place salmon in skillet; return just to a boil. Reduce heat to medium-low. Cover and simmer 8 to 10 minutes or until salmon flakes easily when tested with fork. Remove salmon. Cover and refrigerate.

2. Meanwhile, combine cucumber, yogurt, onion, salad dressing, cilantro and mustard in small bowl. Cover and refrigerate. To serve, place chilled salmon fillets on lettuce-lined plates. Spoon Cucumber Sauce over salmon.**

* consult a rav for your minhag, most wait 6 hours before eating dairy after eating milk.

** Many sfaradic and chasidic people have the custom or law not to eat fish and dairy

Latke

• 5 large russet potatoes
• 
  2 medium sized onions
• 
  2 eggs, lightly beaten
• 
  4 tablespoons toasted bread crumbs
• 
  2 teaspoons salt
  
• 2 teaspoons baking powder
  
• Dash pepper
  
• vegetable oil for frying

Grate the potatoes and onions (after checking for worms)by hand, using the large holes of a box grater. Place the
grated potatoes and onions in a dish towel and wring out the excess liquid. Set aside. In a large bowl, combine the eggs, bread crumbs, salt, baking powder, and pepper. Stir in the potatoes and onions and mix well. Heat vegetable oil in a large skillet over medium heat. Drop the mixture by spoonfuls into the pan. Flatten latkes slightly while cooking, and turn only once. Remove from the pan when latkes are crisp and golden. Serve hot with apple sauce or sour cream.

Last Updated: March 2, 2005