Bev's Recipe Collection

• 2 pkgs. 10 oz. frozen chopped spinach
• 3 1/2 C water
• 3 T olive oil
• 1 sweet onion, chopped
• 2 cloves garlic, crushed
• 56 oz. chicken broth
• 2 cans (15 oz.) diced tomatoes
• 18 oz. tortellini
• 1/3 C grated Parmesan cheese
• 1/2 t salt
• 1/4 t pepper
• 2 eggs
• couscous

Cook spinach in water listed, just until thawed.  Meanwhile, heat oil in a soup pot over medium heat and cook onion until wilted.  Add garlic and cook 1-2 more minutes.  Add chicken broth, spinach and water.  Turn heat to high and bring to a boil.  Add cans of tomatoes and mix well.  Add tortellini and bring pot back to a boil.  Reduce heat to medium; cook 5 minutes.  Meanwhile, combine Parmesan cheese, salt, pepper, and egg.  Stir vigorously with a fork.  When soup has cooked 5 minutes, slowly drizzle egg mixture into the pot, stirring constantly.  Stir and cook 2 minutes.  Remove from heat and serve over couscous.

Already doubled.  From St. Petersburg Times.

• 1/4 C olive oil
• 1 sweet onion, chopped
• 6 cloves garlic, crushed
• 1 T ground cumin
• 6 (15 oz.) cans chickpeas (garbanzo beans), drained and rinsed
• 3 (15 oz) cans diced tomatoes
• thyme (12 sprigs fresh, 1 1/2 t. ground, or 1T dried leaves)
• 1 lemon, juiced
• 1 T honey
• 42 oz. vegetable broth
• 1/2 t salt
• 1/4 t pepper
• parsley, optional (1/2  c chopped flat leaf or 3 T dried leaves)
• couscous, rice, or quinoa

Place onion in the oil over medium heat.  Cook until wilted.  Add garlic; cook another minute.  And cumin; cook 1 more minute.  Add next ingredients (through pepper).  Bring to a boil.  Reduce the heat and simmer, uncovered, for 15-20 minutes.  Stir in the parsley and serve over couscous.

Tripled and adapted from the St. Petersburg Times decades ago.

• 1 pan of cornbread, crumbled (8″x8″)
• 1/2 onion, chopped
• 1 green pepper, chopped
• 1 large tomato, chopped
• 1/2 C mayonnaise
• 1/3 C pickle relish

In a large bowl, mix everything but the cornbread. Stir in crumbled cornbread.  Refrigerate and serve cold.

A fun salad for Sabbath, Julie.  Thanks!

• 2/3 C mayonnaise
• 6 T honey
• 3 T rice vinegar (may substitute apple cider vinegar)
• 2 t Dijon mustard
• 1/4 t sesame oil

Mix in blender.

This is great with Oriental Chicken Salad, but we use it for nearly every salad in the house.  Enjoy!

Thanks again, Julie!

• 2 bags romaine salad
• 2 C shredded cabbage
• 1 C shredded carrots
• 5 green onions, chopped
• 1/4 C slivered or sliced almonds
• cooked chicken, diced

Toss all and serve with Oriental Dressing (also on this site).

Thanks for sharing this one, Julie.  It’s a Sabbath favorite!