More About DARUMA

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Easy and delicious. Hardly missed the cheese!

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I adapted this from a recipe in the Time-Life Russian cookbook

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adapted from COOKBOOK OF THE JEWS OF GREECE
by Nicholas Stavroulakis

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This recipe, by Norma Schaffer of New Jersey, won a contest run by WOR Radio in NewYork. Its flavor and crunch make it the best. I found it in The Passover Table

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You'll also find that these roasted eggs are quite creamy when you eat them, as compared to more dry boiled eggs. The whites will have turned a beautiful caramel color

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Don't let the sauerkraut scare you off. By rinsing it, you get rid of a lot of the sodium (my guess is the nutritional info shows too much) and all the apples mitigate the sour taste of sauerkraut.

Very Good (1 rating)

This is a fabulous recipe for tofu. Easy and fast. It needs no marinating. Just mix the sauce pour it on and bake for half an hour.

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from Gil Marks "Olive Trees and Honey"

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I started making this after I realized I was buying a quart of soup from take-out Chinese every week one winter. I gathered recipes and put them all together. You will need to either have an Asian market available or you can probably order on the internet. The good thing is that one trip will net you enough long-lived ingredients for a number of batches. of soup.

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This recipe originally had beef which I replaced with tofu. You can also make it with chicken. It's an interesting mix of flavors.

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quick, easy and delicious

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An unusual pesto made from pistachios and cilantro gives the chicken a Middle Eastern flavor

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The taste of granny's - with less fat, less cholestrol and A LOT LESS WORK