Most Recent Recipes Below
The last few recipes I have added show up below, but you can use the categories or the search bar to find all the recipes on this site.
ROSEMARY WALNUTS
December 27, 2010 
Ingredients:
Melt 2 1/2 Tbsp. Unsalted butter with 2 tsp. Dried rosemary(crumbled) ,
1 tsp. Salt and
1/4 tsp. Cayenne.
Pour this mixture over 2 cups walnuts, tossing to coat them. Spread on cookie sheet and bake 10 min. At 350deg.
RUGULACH
Dorothy Malkin from Eric’s Auntie Esther
Ingredients:
1/2 lb. sweet butter
1/2 lb. soft cream cheese
2 cups flour
butter and cheese at room temp. Blend well and add flour.
Divide into 4 balls . put in fridge to cool.
Topping:
2 tsp. Cinnamon
1/2 cup white sugar
1/2 cup finely chopped walnuts
Roll 1 of the balls on sugar surface quite thin. Cut out small circle in centre. Cut rest like pie slices into 14 or 16 pieces. Sprinkle with topping.
Roll each piece from widest to narrowest point.
Repeat with remaining dough.
Bake at 350 deg. For 20 min.
SPINACH DIP
from Elizabeth Bey
good with veggies or potato chips
2 cups mayonnaise
1 -10oz. Pkg.frozen,chopped spinach, cooked and drain well
1/2 cup chopped green onion
1/2 cup chopped parsely
1 tsp. Salt
1/2 tsp pepper
Combine ingredients and mix well. Chill several hours or overnight.
Crackers or chips.
LOX MOUSSE
from Dorothy Malkin
Blend together in a food processor
2 oz lox
1 lb. Whipped cream cheese
Add to the above
2 tbsp. minced onion
2 tsp. lemon juice
pepper
1/4 cup black olives, pitted and chopped (opt)
Serve on bagels or as a dip.
SHRIMP DIP
Cream together:
1 cup whipped cream cheese
1/4 lb. shrimp
1 tbsp. grated onion
1 tsp. lemon juice
Put this in a baking dish with some flaked almonds on the top. Bake it at 350deg. About 20 min. Or until heated through. Use as a dip for raw vegetables. This is good with mushrooms, broccoli, cauliflower, or with crackers.