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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 <-·´¯`·.¸¸.·´¯) - Rosh Hashanah Issue #1

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 peak" of future additions. We hope you enjoy these recipes!!!

Shalom, from

Spike the Grate & Jamie the Webmistress


For those readers who are not Jewish, we provide the following:


From the website (frequently asked questions = faq.)

Rosh Hashanah occurs on the first and second days of Tishri. In Hebrew, Rosh Hashanah means, literally, "head of the year" or "first of the year." Rosh Hashanah is commonly known as the Jewish New Year. This name is somewhat deceptive, because there is little similarity between Rosh Hashanah, one of the holiest days of the year, and the American midnight  drinking bash and daytime football game. 

There is, however, one important similarity between the Jewish New Year and the American one: Many Americans use the New Year as a time to plan a better life, making "resolutions." Likewise, the Jewish New Year is a time to begin introspection, looking back at the mistakes of the past 
year and planning the changes to make in the new year. More on this concept at Days of Awe. 

The name "Rosh Hashanah" is not used in the Bible to discuss this holiday. The Bible refers to the holiday as Yom Ha-Zikkaron (the day of remembrance) or Yom Teruah (the day of the sounding of the shofar). The holiday is instituted in Leviticus 23:24-25. 

The shofar is a ram's horn which is blown somewhat like a trumpet. One of the most important observances of this holiday is hearing the sounding of the shofar in the synagogue. A total of 100 notes are sounded each day. There are four different types of shofar notes: tekiah, a 3 second sustained note; shevarim, three 1-second notes rising in tone, teruah, a series of short, staccato notes extending over a period of about 3 seconds; and tekiah gedolah (literally, "big tekiah"), the final blast in a set, which lasts (I think) 10 seconds minimum. Click the shofar above to hear an approximation of the sound of Tekiah Shevarim-Teruah Tekiah. The Bible gives no specific reason for this practice. One that has been suggested is that the shofar's sound is a call to repentance. The shofar is not blown if the holiday falls on Shabbat. 

No work is permitted on Rosh Hashanah. Much of the day is spent in synagogue, where the regular daily liturgy is somewhat expanded. In fact, there is a special prayer book called the machzor used for Rosh Hashanah and Yom Kippur because of the extensive liturgical changes for these holidays. 

Another popular observance during this holiday is eating apples dipped in honey, a symbol of our wish for a sweet new year. This was the second Jewish religious practice I was ever exposed to (the first one: lighting Chanukkah candles), and I highly recommend it. It's yummy. We also dip bread in honey (instead of the usual practice of sprinkling salt on it) at this time of year for the same reason. 

Another popular practice of the holiday is Tashlikh ("casting off"). We walk to flowing water, such as a creek or river, on the afternoon of the first day and empty our pockets into the river, symbolically casting off our sins. This practice is not discussed in the Bible, but is a  long-standing custom. 

Religious services for the holiday focus on the concept of G-d's sovereignty. 

The common greeting at this time is L'shanah tovah ("for a good year"). This is a shortening of "L'shanah tovah tikatev v'taihatem" (or to women, "L'shanah tovah tikatevi v'taihatemi"), which means "May you be inscribed and sealed for a good year." More on that concept at Days of  Awe. 

You may notice that the Bible speaks of Rosh Hashanah as occurring on the first day of the seventh month. The first month of the Jewish calendar is Nissan, occurring in March and April. Why, then, does the Jewish "new year" occur in Tishri, the seventh month? 

Judaism has several different "new years," a concept which may seem strange at first, but think of it this way: the American "new year" starts in January, but the new "school year" starts in September, and many businesses have "fiscal years" that start at various times of the year. In Judaism, Nissan 1 is the new year for the purpose of counting the reign of kings and months on the calendar, Elul 1 (in August) is the new year for the tithing of animals, Shevat 15 (in February) is the new year for trees (determining when first fruits can be eaten, etc.), and Tishri 1 (Rosh Hashanah) is the new year for years (when we increase the year number. Sabbatical and Jubilee years begin at this time). 

List of Dates 
Rosh Hashanah will begin on the following days on the American calendar: 

September 18, 2001 (Jewish year 5762) 
September 7, 2002 (Jewish year 5763) 
September 27, 2003 (Jewish year 5764) 
September 16, 2004 (Jewish year 5765) 
October 4, 2005 (Jewish year 5766) 



The ten days starting with Rosh Hashanah and ending with Yom Kippur are commonly known as the Days of Awe (Yamim Noraim) or the Days of Repentance. This is a time for serious introspection, a time to consider the sins of the previous year and repent before Yom Kippur. 

One of the ongoing themes of the Days of Awe is the concept that G-d has "books" that he writes our names in, writing down who will live and who will die, who will have a good life and who will have a bad life, for the next year. These books are written in on Rosh Hashanah, but our actions during the Days of Awe can alter G-d's decree. The actions that change the decree are "teshuvah, tefilah and tzedakah," repentance, prayer, good deeds (usually, charity). These "books" are sealed on Yom Kippur. This concept of writing in books is the source of the common greeting during this time is "May you be inscribed and sealed for a good year." 

Among the customs of this time, it is common to seek reconciliation with people you may have wronged during the course of the year. The Talmud maintains that Yom Kippur atones only for sins between man and G-d. To atone for sins against another person, you must first seek 
reconciliation with that person, righting the wrongs you committed against them if possible. 

Another custom observed during this time is kapparot. This is rarely practiced today, and is observed in its true form only by Chasidic and occasionally Orthodox Jews. Basically, you purchase a live fowl, and on the morning before Yom Kippur you waive it over your head reciting a prayer asking that the fowl be considered atonement for sins. The fowl is then slaughtered and given to the poor (or its value is given). Some Jews today simply use a bag of money instead of a fowl. Most Reform and Conservative Jews have never even heard of this practice. 

Work is permitted as usual during the intermediate Days of Awe, from Tishri 3 to Tishri 9, except of course for Shabbat during that week. 

Two lesser special occasions occur during the course of the Days of Awe. 

Tishri 3, the day after the second day of Rosh Hashanah, is the Fast of Gedaliah. This really has nothing to do with the Days of Awe, except that it occurs in the middle of them. 

The Shabbat that occurs in this period is known as Shabbat Shuvah (the Sabbath of Return). This is considered a rather important Shabbat. 



Yom Kippur is probably the most important holiday of the Jewish year. Many Jews who do not observe any other Jewish custom will refrain from work, fast and/or attend synagogue services on this day. Yom Kippur occurs on the 10th day of Tishri. The holiday is instituted at Leviticus 
23:26 et seq. 

The name "Yom Kippur" means "Day of Atonement," and that pretty much explains what the holiday is. It is a day set aside to "afflict the soul," to atone for the sins of the past year. In Days of Awe, I mentioned the "books" in which G-d inscribes all of our names. On Yom Kippur, the judgment entered in these books is sealed. This day is, essentially, your last appeal, your last chance to change the judgment, to demonstrate your repentance and make amends. 

As I noted in Days of Awe, Yom Kippur atones only for sins between man and G-d, not for sins against another person. To atone for sins against another person, you must first seek reconciliation with that person, righting the wrongs you committed against them if possible. That must all be done before Yom Kippur. 

Yom Kippur is a complete Sabbath; no work can be performed on that day. It is well-known that you are supposed to refrain from eating and drinking (even water) on Yom Kippur. It is a complete, 25-hour fast beginning before sunset on the evening before Yom Kippur and ending 
after nightfall on the day of Yom Kippur. The Talmud also specifies additional restrictions that are less well-known: washing and bathing, anointing one's body (with cosmetics, deodorants, etc.), wearing leather shoes (Orthodox Jews routinely wear canvas sneakers under their dress 
clothes on Yom Kippur), and engaging in sexual relations are all prohibited on Yom Kippur. 

As always, any of these restrictions can be lifted where a threat to life or health is involved. In fact, children under the age of nine and women in childbirth (from the time labor begins until three days after birth) are not permitted to fast, even if they want to. Older children and women from the third to the seventh day after childbirth are permitted to fast, but are permitted to break the fast if they feel the need to do so. People with other illnesses should consult a physician and a rabbi for advice. 

Most of the holiday is spent in the synagogue, in prayer. In Orthodox synagogues, services begin early in the morning (8 or 9 AM) and continue until about 3 PM. People then usually go home for an afternoon nap and return around 5 or 6 PM for the afternoon and evening services, which continue until nightfall. The services end at nightfall, with the blowing of the tekiah gedolah, a long blast on the shofar. See Rosh Hashanah for more about the shofar and its characteristic blasts. 

It is customary to wear white on the holiday, which symbolizes purity and calls to mind the promise that our sins shall be made as white as snow (Is. 1:18). Some people wear a kittel, the white robe in which the dead are buried. 

Yom Kippur Liturgy 

The liturgy for Yom Kippur is much more extensive than for any other day of the year. Liturgical changes are so far-reaching that a separate, special prayer book for Yom Kippur and Rosh Hashanah. This prayer book is called the machzor. 

The evening service that begins Yom Kippur is commonly known as Kol Nidre, named for the prayer that begins the service. "Kol nidre" means "all vows," and in this prayer, we ask G-d to annul all personal vows we may make in the next year. It refers only to vows between the person making them and G-d, such as "If I pass this test, I'll pray every day for the next 6 months!" 

This prayer has often been held up by anti-Semites as proof that Jews are untrustworthy (we do not keep our vows), and for this reason the Reform movement removed it from the liturgy for a while. In fact, the reverse is true: we make this prayer because we take vows so seriously that we consider ourselves bound even if we make the vows under duress or in times of stress when we are not thinking straight. This prayer gave comfort to those who were converted to Christianity by torture in various inquisitions, yet felt unable to break their vow to follow 
Christianity. In recognition of this history, the Reform movement restored this prayer to its liturgy. 

There are many additions to the regular liturgy (there would have to be, to get such a long service <grin>). Perhaps the most important addition is the confession of the sins of the community, which is inserted into the Shemoneh Esrei (Amidah) prayer. Note that all sins are confessed in the plural (we have done this, we have done that), emphasizing communal 
responsibility for sins. 

There are two basic parts of this confession: Ashamnu, a shorter, more general list (we have been treasonable, we have been aggressive, we have been slanderous...), and Al Chet, a longer and more specific list (for the sin we sinned before you forcibly or willingly, and for the sin we  sinned before you by acting callously...) Frequent petitions for forgiveness are interspersed in these prayers. There's also a catch-all confession: "Forgive us the breach of positive commands and negative commands, whether or not they involve an act, whether or not they are 
known to us." 

It is interesting to note that these confessions do not specifically address the kinds of ritual sins that some people think are the be-all-and-end-all of Judaism. There is no "for the sin we have sinned before you by eating pork, and for the sin we have sinned against you by driving on Shabbat" (though obviously these are implicitly included in the catch-all). The vast majority of the sins enumerated involve mistreatment of other people, most of them by speech (offensive speech, scoffing, slander, talebearing, and swearing falsely, to name a few). These all come into the category of sin known as "lashon ha-ra" (lit: the evil tongue), which is considered a very serious sin in Judaism. 

The concluding service of Yom Kippur, known as Ne'ilah, is one unique to the day. It usually runs about 1 hour long. The ark (a cabinet where the scrolls of the Torah are kept) is kept open throughout this service, thus you must stand throughout the service. There is a tone of  desperation in the prayers of this service. The service is sometimes referred to as the closing of the gates; think of it as the "last chance" to get in a good word before the holiday ends. The service ends with a very long blast of the shofar. See Rosh Hashanah for more about the shofar and its characteristic blasts. 

After Yom Kippur, one should begin preparing for the next holiday, Sukkot, which begins five days later. 

List of Dates 
Yom Kippur will occur on the following days on the American calendar: 

September 27, 2001 (Jewish Year 5762) 
September 16, 2002 (Jewish Year 5763) 
October 6, 2003 (Jewish Year 5764) 
September 25, 2004 (Jewish Year 5765) 
October 13, 2005 (Jewish Year 5766) 


Here are some swell recipes for the high holidays:



3 pounds frozen chopped broccoli, thawed 
½ cup margarine 
½ cup flour 
1 cup water 
1 tablespoon parve chicken soup powder 
1 cup mayonnaise 
2 tablespoons onion soup powder 
6 eggs 
½ teaspoon pepper 
4 teaspoons pine nuts

Preheat oven to 350 degrees. Melt margarine and stir in flour. Add water, chicken soup power and mayonnaise and stir until thickened. Remove from heat and add remaining ingredients. Pour into 9x13 inch pan and bake for approximately 1 hour, until center no longer jiggles. 

Serves 16



8 jars baby food (or 2 cups pureed at home) butternut squash 
½ cup canola oil 
¾ cup non-dairy creamer 
2 tablespoons flour 
½ teaspoon cinnamon 
½ teaspoon nutmeg 
¼ teaspoon ground cloves 
1 cup sugar 
3 eggs 
½ teaspoon coconut extract or vanilla extract 
½ cup vanilla wafer crumbs (about 15 wafers) 
¼ cup brown sugar 
2 tablespoons margarine

Preheat oven to 350 degrees. In a large bowl combine all ingredients except vanilla wafer crumbs, brown sugar and margarine. Pour into 9x9-inch baking dish and bake for 50 minutes. Combine wafer crumbs, brown sugar and 2 tbsp margarine. Sprinkle on top of kugel and bake for another 20 minutes.



4 jars babyfood carrots ( or 5 large carrots, pureed at home)
½ cup canola oil 
2 cups sugar 
4 eggs 
2 cups flour 
3 teaspoons baking powder 
2 teaspoons vanilla

Preheat oven to 350 degrees. Combine all ingredients well, making sure there are no lumps. Pour into 9x13-inch pan and bake for 1 hour. Cool on rack. 



This is very sweet. Fits the theme of the new year. Suitable for a dairy lunch. 

1 12-ounce package wide egg noodles, cooked and drained 
1 cup semisweet chocolate chips 
2 eggs 
¼ cup sugar 
1 cup ricotta cheese 
1 cup sour cream

½ cup flour 
½ cup oats 
½ cup brown sugar 
2 teaspoons cinnamon 
¼ cup butter, melted

Preheat oven to 350 degrees. In a large bowl combine all ingredients except topping. Pour into a lightly greased 9x13-inch pan. Combine topping ingredients and crumble over noodle mixture. Bake for 1 hour.

[[Spike does not add the granulated sugar to the base. The brown sugar can be reduced to about 1/4 cup, packed. If one uses the sweetened chips, one needs

no sugar at all. Not a good idea to substitute any of these ingredients.]]



1 cup margarine 
1 cup sugar 
1 cup flour 
2 teaspoons baking powder 
3 eggs 
1-1/2 cups nondairy creamer 
½ cup water 
2 tablespoons vanilla 
4 cans cream style corn

Preheat oven to 350 degrees. Cream together margarine and sugar. Add all other ingredients and mix well. Pour into a deep 9x13-inch pan and bake for 1-1/4 hours until top is golden.

Serves 16



2/3 cup margarine, softened 
½ cup sugar 
2 eggs 
1-1/2 cups flour 
1-1/2 teaspoons baking powder 
½ cup nondairy creamer 
2 tablespoons tofutti sour cream

6 large leeks 
¼ cup matzo meal 
2 eggs 
½ teaspoon salt 
¼ teaspoon pepper

Preheat oven to 375 degrees. Cream margarine and sugar. Add eggs, one at a time. Sift together flour and baking powder. Add to mixture alternating with creamer and sour cream. Divide batter in half and press into bottom and up sides of two 4x11-inch tart pans. Place cleaned white 
part of leeks in a deep saucepan with water to cover. Cover and boil until tender, about 45 minutes. Drain and set aside until cool. Squeeze out as much liquid as possible and mix with matzo meal, eggs, salt and pepper. Pour into tart shells. Sprinkle tops of mixture with salt,  pepper, 1 tablespoon of matzo meal and 1 tablespoon of olive oil. Bake for 25-30 minutes or until golden. ©Debby Segura .



¼ cup olive oil 
2 medium onions, thinly sliced 
2 medium apples, peeled, cored and thinly sliced 
1 medium red cabbage, shredded 
½ teaspoon salt 
½ cup red wine 
½ cup red wine vinegar

Heat oil in a large pot over medium heat. Add onions and apples. Toss to coat with oil, and cook for 5 minutes. Add cabbage, salt, vinegar and wine, toss again. Reduce heat and simmer, covered, for 50-60 minutes, tossing occasionally.

Serves 6.



2 pounds medium-sized russet potatoes, sliced 
½ teaspoon granulated garlic 
½ teaspoon kosher salt 
¼ teaspoon cracked black pepper 
1 teaspoon rosemary 
2 tablespoons olive oil

Preheat oven to 350 degrees. Bake for ½ hour. Cover and bake for another hour.

Serves 10-12.



2 cups orzo, cooked and drained 
1 red bell pepper, chopped 
1 yellow bell pepper, chopped 
½ red onion, chopped 
2 cans (15 ounces each) black beans, drained 
1/3 cup cilantro, chopped 
2 avocados, chopped

3 tablespoons lime juice 
½ tablespoon vinegar 
2 garlic cloves, minced 
2 jalapeno peppers, diced 
1 1/2 teaspoons cumin 
2/3 cup olive oil
Combine orzo with vegetables and beans. Combine dressing ingredients with a hand blender (wire whisk is fine), ending with olive oil. Pour over salad and refrigerate until ready to serve.

[[Spike says that you could save some money and have a better product if you cooked enough black beans to equal 30 oz of canned beans. Beans double in volume when cooked from the dry state, so probably 12 oz of dried beans would provide the correct amount. Merely soak them overnight and cook them until tender. Drain, and voila! There are your beans.]]



2 large cans (29 ounces each) hearts of palm 
2 cans (15 ounces each) corn kernels, drained 
1 can (15 ounces) garbanzo beans, drained

1 cup olive oil 
2/3 cup red wine vinegar 
3 teaspoons granulated garlic 
2 teaspoons oregano 
2 teaspoons basil 
2 teaspoons cracked black pepper

Cut hearts of palm into small chunks. Mix with corn and beans. Combine all dressing ingredients. Pour 1/3 to1/2 dressing over salad. Serve. Save remaining dressing for another occasion. Also good on regular tossed green salad.



2-1/2 cups pitted dates (about 1-1/4 pounds) 
2/3 cup brown sugar 
1 cup water 
1 teaspoon vanilla 
1-1/2 cups flour 
1-1/2 cups oatmeal 
1 cup brown sugar 
½ teaspoon baking soda 
½ teaspoon cinnamon 
1 cup (2 sticks) margarine, cold and cut into chunks

Preheat oven to 350 degrees. Combine dates, 2/3 cups brown sugar, water and vanilla in a small saucepan. Bring to simmer over medium heat. Cook until softened, about 3 minutes. Place flour, oatmeal, 1cup brown sugar, baking soda and cinnamon in work bowl of food processor. Combine. Add chunks of margarine, pulsing until mixture is crumbly. Pat ½ mixture onto bottom of lightly greased 9-inch square baking pan. Cover with date mixture, spreading evenly. Top with remaining crumb mixture. Bake until golden, 30 to 40 minutes. Cool and then refrigerate. 



[[Some of us have done a lot of experimenting. Some have made chocolate chip honey cake, chocolate honey cake, honey cake made with coffee, honey cake made with tea, and many others, in search of the best honey cake. Spike thinks this is the best.]]

4 eggs 
1 cup sugar 
2-1/2 cups all-purpose flour 
½ teaspoon baking soda 
3 teaspoons baking powder 
1 teaspoon cinnamon 
½ teaspoon allspice 
½ teaspoon ginger 
½ teaspoon ground cloves 
1/2 cup oil 
1 cup honey 
1 cup orange juice

Preheat oven to 350 degrees. Grease a 10-inch bundt pan. Beat eggs and sugar together. Combine dry ingredients. Stir together oil, honey and orange juice. Add dry ingredients and oil mixture to eggs alternately, beginning and ending with dry ingredients. Pour into prepared pan. Bake for 50 minutes. Let cool in pan 10 minutes and remove.



These bourekas are a real treat. If you want to cheat, you can use frozen puff pastry for the dough. Defrost before using.

1 can (16 ounces) cooked pumpkin 
1 egg, beaten 
1 tablespoon flour 
1 teaspoon cinnamon 
1/3 cup brown sugar

1 cup canola oil 
2/3 cup water 
1 teaspoon salt 
4-1/2 cups flour 
1 egg white combined with 1 tablespoon water

Preheat oven to 375 degrees. In a medium bowl, combine filling ingredients and set aside. In a large bowl, combine oil, water, salt and cinnamon. Add flour, 2 cups at a time, mixing well after each addition. Add final ½ cup flour only if necessary to prevent sticking. Form dough into balls about 2 inches in diameter. Roll each ball into a 4-inch circle. Place scant tablespoon of filling near center of each circle. Fold circle in half, sealing edges by pressing with fork. Combine egg  white with water. Brush over tops of dough. Sprinkle with a cinnamon-sugar mixture if desired. Bake on ungreased cookie sheets for 20-25 minutes. Tip: If you have leftover dough, fill with apple pie filling or your own combination of fruit, sugar, cinnamon and flour.



This colorful salad incorporates many of the significant omens we refer to on Rosh Hashanah evening. Serves 16 as appetizer.

1 large head butter lettuce, torn into small pieces 
1 bunch baby spinach leaves 
seeds of ½ pomegranate 
¼ cup raw pumpkin seeds 
½ Golden Delicious apple, cut into small chunks 
½ Red Delicious apple, cut into small chunks 
¼ cup chopped dates

¼ cup canola oil 
2 teaspoons white vinegar 
1 tablespoon minced leek (white part only) 
2 teaspoons honey 
1 teaspoon Dijon mustard 
½ teaspoon salt 
¼ teaspoon granulated garlic 
pinch of cayenne pepper

Combine all salad ingredients. Combine all dressing ingredients. Mix well and pour over salad. Toss to coat. ©Debby Segura



3 salmon fillets (about 1 pound each) 
1 cup white wine 
1 onion, quartered 
2 carrots 
1 teaspoons black peppercorns

Dill Sauce: 
1 egg and 1 yolk 
1 teaspoon Dijon mustard 
1 tablespoon red wine vinegar 
1 teaspoon dill 
1 cup canola oil

Preheat oven to 350 degrees. Place salmon in a roasting pan and cover with wine. Add onion, carrots and peppercorns. Cover with aluminum foil and bake for 1 hour. Cool. Meanwhile, in a small container combine egg, mustard, vinegar and dill. Whisk in (I use a hand blender) oil until emulsified (will look thick, not runny). Refrigerate fish and sauce until ready to serve.



4 pounds stew beef 
½ cup flour 
½ teaspoon pepper 
3 large onions, sliced 
2 cloves garlic, minced 
1-1/2 cups apple juice 
4 tablespoons cider vinegar 
2 large red apples, chopped 
3 teaspoons curry powder 
¼ cup brown sugar 
½ cup ketchup


1 cup applesauce 
2 eggs, beaten 
2 teaspoons dried parsley 
2 cups flour 
2 teaspoons baking powder 
1 teaspoon salt

Coat meat with mixture of flour and pepper. In a large Dutch oven, layer meat, onions and apples. Pour garlic, apple juice, vinegar and curry powder on top. Top with brown sugar and ketchup. Bring to a boil, then reduce heat and simmer, covered, for 2-3 hours, until meat is  tender. Combine ingredients for dumplings and drop by the tablespoonful on top of the stew. Cover and cook for an additional 45 minutes until the dumplings are plump.



1 pound asparagus, cut into small pieces
4 cups water
1 tablespoon parve chicken soup powder
2 tablespoons margarine
2 tablespoons flour
¼ lemon, peeled
salt and pepper to taste

Cook the asparagus in the water and soup powder until tender. Melt the margarine in a small stockpot and stir in the flour. Puree the asparagus, lemon, water and soup powder. Pour into stockpot. Cook, stirring, until smooth and thickened.

Serves 6.



6 tablespoons margarine
2 tablespoons olive oil
8 red peppers, diced
4 carrots, diced
3 shallots, diced
2 cloves garlic, minced
2 pears, chopped
12 cups water
3 tablespoons parve chicken soup powder
4 large strips roasted red peppers
1 teaspoon crushed red pepper
dash of cayenne pepper
salt and black pepper to taste

In a large stock pot, heat oil and margarine. Add vegetables and sauté over medium heat for 8-10 minutes. Add remaining ingredients and bring to a boil. Cover, reduce heat, and simmer for ½ hour. Puree.



2 cups graham cracker crumbs 
¼ cup margarine, melted 
1 pint strawberry sorbet 
1 pint lemon sorbet 
1 pint raspberry sorbet 
1 pint peach sorbet

Combine graham cracker crumbs and margarine. Press into bottom of 10-inch spring form pan and refrigerate for 1 hour. Allow sorbet to soften slightly. Cover your hand with plastic (a small baggie works great) and pat the strawberry sorbet down on the crust spreading to the edge. Repeat with other flavors. Freeze. Remove sides of pan before serving. Garnish with fresh fruit if desired. Can also substitute any other flavors of sorbet or can use ice cream and make it dairy.



¼ cup margarine
1 small onion, chopped
1 can (4 ounces) roasted and diced green chilies
1 red bell pepper, diced
1 green bell pepper, diced
1 teaspoon cumin
¼ teaspoon cayenne pepper
¼ cup flour
8 cups water
2 tablespoons parve chicken broth powder
2 cups nondairy creamer
4 cans (15 ounces) whole-kernel corn, not drained

In a large stockpot, melt margarine over medium heat. Add onion, green chilies, peppers and spices. Saute until vegetables are tender. Stir in flour. Add remaining ingredients and bring to a boil. Simmer briefly to blend flavors and serve.


Spike and Jamie will provide more recipes for the high holidays within two days. 

Jamie is currently building a site for this occasion, to add to our regular website.

You will have plenty of time to prepare, both spiritually and gastronomically, for Rosh Hashanah and Yom Kippur. Shalom.

See ya next time!



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