Dips:

Sara Wolfe’s Tomato Dip
1 tomato
3-4 cloves garlic
2 Tbs oil1 tsp salad

Blend and enjoy! Especially Delicious on challah.

Ellyn Hutt’s Vegetarian Chopped Liver
3/4 cup dry lentils, washed
3 cups of water
1 1/2 tablespoons vegetable oil
One large onion peeled and chopped
2 hard cooked egg whites
10 walnut halves, crushed (1/4 cup)
1 teaspoon salt or to taste
Pepper to taste

Wash lentils. Simmer in 3 cups of water, covered, for approximately 30 minutes until tender. Drain. In the meantime heat oil and brown onions on low flame – stirring often for 20 to 30 minutes. Place lentils, onion, egg whites, chopped walnuts, salt and pepper in food processor until pate consistency.

Salads:

Yael Schweitzer’s Coleslaw
Coleslaw Cabbage Mix
Ramen noodles, broken up
Scallions
Toasted slivered almonds

Dressing:1/4 c. sugar1/2 tsp. pepper1 tsp. salt1/4 c. oil1/4 c. water6 tsp. vinegar

Mix together and enjoy!

Main Dishes:

Adina Gasser’s Stuffed Salmon for Shavuos
1 – 10 ounce bag fresh spinach leaves
1/2 C. cream cheese (4 oz.), at room temperature
1/2 C. mascarpone cheese, at room temperature
Pinch of ground nutmeg
8 – 6-8 oz salmon fillets with skin (1 inch thick)
Olive oil
2 2/3 cups fresh bread crumbs from French bread with crust
1/2 C. butter, melted
1/2 C. freshly grated Parmesan cheese

Preheat oven to 450 and brush a baking pan with olive oil.
Cook spinach in a large pot of boiling water just until wilted. Drain and dry. Chop the spinach fine. Place in small bowl. Mix in cream cheese, mascarpone, and nutmeg. Season to taste with salt and pepper.

Cut one 3/4′ deep by 2 1/2″ long slit down center of each salmon fillet, forming a pocket. Fill with mixture. This can be made for hours prior.

Sprinkle fillets with salt and pepper. Mix breadcrumbs butter and Parmesan cheese. Top each fillet with breadcrumb mixture. Place in pan skin side down. Bake about 12 minutes.  

Desserts

The Best No-Bake Cheesecake by Karen Schweitzer
1 graham cracker crust
2 cups cold heavy cream or un- whipped whip cream
3 (8-ounce) packages cream cheese, room temperature
1 cup powdered sugar
2 tsp vanilla extract

In the bowl of an electric mixture, using the whisk attachment, beat the heavy cream/whip cream on medium-high speed until stiff peak forms. Remove from bowl and set aside. In the same mixing bowl, using the paddle attachment, mix cream cheese, powdered sugar, and vanilla extract on medium speed for two minutes, until creamy. Using a rubber spatula fold the cream into the cream cheese mixture. Spread evenly into the pie crust. Cover and chill for at least 4 hours, or freeze. ENJOY!