I think that at holiday times, if there are specific recipes or cookery information that a person wants, they can be requested. Otherwise, the daily food tasks can be always nice and always fun without the extra special super duper fine and dandy holiday recipes.

They seem to be pretty much the same each year, anyway. It is better to have “special” dishes for no reason other than to please your loved ones, than it is to have them only at holiday time. When one has love, to give and to receive, every day is a holiday, and merits special cookery.[]

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TOMATO, ARTICHOKE AND FETA SALAD

2 (14-oz.) cans artichoke hearts (or use fresh hearts – see below)
1/2 Ib. feta cheese
1 cup sliced red onion
2 large tomatoes, cubed
1 Tbsp red wine vinegar
1/4 tsp. Salt 1/2 tsp. garlic, chopped
11/2 tsp. dried oregano
1/2 tsp. Pepper
1/2 cup basil leaves
1/2 cup olive oil
1 cup parsley

Cut artichoke hearts in quarters. Cut feta in 1/2-inch cubes and combine with onion. Dressing: Stir vinegar, salt and garlic together. Add oregano, pepper, basil (sliced) and parsley. Slowly beat in oil. Pour over feta and onions. Add artichokes and toss. Add tomatoes when ready to serve.

[] It occurs to me that the hearts of large, steamed artichokes are very much like avocados. I think it would be nice to enjoy the leaves of steamed artichokes, dipped in butter or mayo of course, and to refrigerate the hearts to serve them in salad, tomorrow. This is artichoke season, and we should take advantage of this blessing while we can. []

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[] Here’s another salad for the warm evenings we are having in California now.

The imitation crab is made from some kind of fish which name I do not know. It is quite delicious. It would probably taste better if it weren’t so blatantly FAKE. []

FAUX CRAB SALAD

1 pkg. mock crab
1/4 cup mayonnaise
Garlic powder
Lawry's seasoned salt, to taste
Pepper
2 celery ribs, chopped
1 onion, chopped (or 2 scallions sliced thinly)
1 avocado, diced (optional)
1 small can mandarin oranges, drained (optional)
2 Tbsp crushed pineapple, drained (optional)

Rinse crab under water and rub between hands; it will shred. Mix celery, onions and mock crab. Mix seasonings with mayonnaise and then add to mock crab mixture.

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EARTHQUAKE CAKE

1 cup chopped nuts
1 cup coconut flakes
1 box German chocolate cake mix
1 stick margarine
1 box powdered sugar
1 (8 oz.) cream cheese, room temperature

Sprinkle nuts and coconut evenly over bottom of greased bundt pan or 9 x 13-inch pan. Mix cake according to directions on package. Pour over nuts and coconut. Cream margarine and slowly add the sugar and cream cheese until well blended. Pour onto top of cake, keeping it 2 inches from the sides of the cake. Bake at 350° for 50-55 minutes. Cool and cut into pieces and put in freezer until needed. Tip: Put foil under pan when baking as it is messy.

[] I wonder why it is “messy” while baking??? I have not made this, but the list of ingredients give the appearance of working well together. It appears to be one of those “tunnel” types of cake, which, after baking, has extra-good stuff inside.

The type of nuts is not specified; pecans always work well with chocolate, as do Walnuts. Probably even pistachios and macadamias would be nice, also. One could probably use a mixture of types of nuts. []

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[] Here is a recipe from Chef Herschel, who cooks for about a million people at Aish HaTorah in Jerusalem: []

COUSCOUS WITH ZUCCHINI AND CHERRY TOMATOES

1-1/2 teaspoons olive oil
1 large onion, chopped
1/4 cup water (if needed)
1 large garlic clove, minced
2-1/2 cups canned low-salt chicken broth
1-1/2 pounds medium zucchini, trimmed, each cut crosswise into 3 pieces,
each
piece cut into 6 wedges
3 tablespoons chopped fresh thyme or 1 tablespoon dried
1-1/2 cups couscous
1-1/2 teaspoons butter or margarine
24 cherry tomatoes, halved (or diced regular tomatoes)

Heat oil in heavy large saucepan over medium heat. Add onion and sauté until tender and golden, adding water if dry, about 6 minutes. Add garlic and sauté for 1 minute longer. Add broth. Bring mixture to boil. Add zucchini and cook until crisp-tender, about 3 minutes. Mix in thyme, then couscous and butter. Remove from heat. Cover and let stand until broth is absorbed, about 10 minutes.

Fluff couscous with fork. Transfer to serving bowl. Mix in tomatoes and serve.
Makes 6 servings.

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[] This is so good, I thought I’d publish it again for those who didn’t see it the first time. []

SWEET & SOUR MEAT BALLS

sauce
2 medium onions, chopped
1/2 head cabbage, grated
1 cup raisins
2 tbsp. brown sugar
16 oz. tomato sauce
1 can water, add more as needed
1 tsp lemon juice

meatballs
1 lb ground beef
2 tbs. onion powder or one onion, chopped
1 tbs. garlic powder or one garlic clove, chopped
salt & pepper
1 beaten egg
1 grated potato

Combine sauce ingredients and cook while preparing meat balls Combine meatball ingredients and make into meatballs. Add meatballs to simmering sauce. Reduce heat and cook for 1 to 1 1/2 hours. Serve over noodles.

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We hope your Passover was pleasant and fun.

Shalom, from Spike the Grate and Jamie the Webmistress


 

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