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    1,403 Recipes

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    1 Reviews |  By Oolala

    "Ginger adds a distinctive flavor to this roast chicken. The history of ginger in Jewish cooking began when it arrived in Italy with Sephardic Jewish emigrants from North Africa around 200 B.C." From a Shop Rite calendar for Passover. I would season chicken with garlic powder as well as salt and pepper but the recipe doesn't call for garlic.

    Recipe #332077

    Found on one of my old note cards. Serve with assorted cut up vegetables. This needs 1 hour chilling time but it's a no cook "recipe."

    Recipe #332041

    2 Reviews |  By Oolala

    From the Holy Trinity Lutheran Church Cookbook that I acquired at a book sale. This was submitted by Helen Brockman. The name caught my eye. This has cream cheese, apricot preserves, mustard and some zip!

    Recipe #330199

    From a community cookbook, submitted by Jo Carter. I haven't tried it yet but don't want to lose it.

    Recipe #330147

    I got this recipe from the Holy Trinity Church cookbook, submitted by Fay Leitner, which I got at a book sale. Posting for safe keeping.

    Recipe #330141

    1 Reviews |  By Oolala

    Posted in response to a request. I found this recipe in a cookbook called "Jewish Cookery from Boston to Baghdad" by Malvina W. Liebman. The blurb there stated: "One of the most nostalgic and best known of Yiddish folksongs in Rozinkes mit Mandles (Raisins and almonds) and it has to do with a widow who is rocking her only son to sleep. Her lullaby predicts that he will earn his living by peddling raisins and almonds".

    Recipe #329799

    Made with sour cream, spinach and green onion. I got this recipe from after seeing a photo of the spread atop their garlic melba toast. I haven't tried it yet. I guessed the yield and servings because the recipe didn't say.

    Recipe #329796

    My friend Deb sent this to me from the NY Times, 2002. Adapted from ''Levana's Table,'' by Levana Kirschenbaum (Stewart Tabori & Chang, 2002) . 3 hours plus overnight refrigeration.

    Recipe #328788

    From Stage Left Chef Anthony Bucco. This has a cup of Espresso in the mix.

    Recipe #325718

    By Jamie Geller. I saw her make these on a cooking demo posted on Here is the video of her making it! Looks really easy- uses a frozen gilfilte fish loaf, defrosted.

    Recipe #325166

    1 Reviews |  By Oolala

    DH likes swordfish so this is here for safe keeping from The Galley K.I.S.S. by Corinne C. Kanter and this was submitted by Henry Wagner aboard "Bookshelf." 2-3 hour marinade and then grill.

    Recipe #324566

    5 Reviews |  By Oolala

    Poor man's saffron rice! Still good.

    Recipe #324541

    Not sure if this is spicy (sounds strong tasting)-no peppers in this recipe other than black pepper but that is the name someone gave it. I am storing this here from The Galley Corinne C. Kanter and this was submitted by Susan Baggio aboard "Warana." Recipe calls for a "tin of anchovies" and I don't know the oz. of that so I just said 1-2 anchovies but use your own taste since they are very salty.

    Recipe #324537

    Posted by Carole Farr Drexel in Recipes of the G.O.P. by the cookbook committee of Fort Worth Republican Women. Sounds easy and very good. Don't want to lose this.

    Recipe #324532

    2 Reviews |  By Oolala

    For safe keeping - from The Galley K.I.S.S. Cookbook by Corinne C. Kanter. Season salt is nice instead of regular salt for a variation. I like egg salad on toasted bread. Cook time is chilling time.

    Recipe #324456

    Sounds great but I haven't tried it yet. It is adapted from The Galley K.I.S.S. book by Corinne C. Kanter and this is from Norma Henderson aboard "Cera"

    Recipe #324452

    2 Reviews |  By Oolala

    From recipes of the G.O.P. A Delicious Conspiracy, put out by the cookbook committee of Fort Worth Republican Woman, (1997-1998). I wonder where I got this cookbook? Anyway, this sounds great and I don't want to lose it. It was submitted by the Honorable Ken Curry. This could be an appetizer or main course. 1 hour marination included in preparation time.

    Recipe #324374

    Posted by Elizabeth Dole in Recipes of the G.O.P. by the cookbook committee of Fort Worth Republican Women. I think I got this at a library book sale. It sounds like an easy recipe for the fall.

    Recipe #324289

    2 Reviews |  By Oolala

    I created this tonight to go with some lamb shish kabobs and it was fantastic (if I must say so myself). DH loved it! I listed approximate measures for salt, pepper, and garlic powder but add them to your own taste. This is super quick if the pasta is already made.

    Recipe #323338

    1 Reviews |  By Oolala

    My Mom loves this and every time I make it I think of her. You basically take Iceberg lettuce but you can use Romaine, cucumber, tomatoes, Hebrew National Salami chunks, and she always used Wishbone Italian dressing and oregano on top. I sometimes use bagged salad which has shredded carrots and red cabbage too. I like to add hard boiled egg slices. There's a lot you can do with add ins. Enjoy!

    Recipe #320679

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