Title: Pita Bread Pt 2
Categories: Bread
Yield: 14 Servings

		See part 1
1. He	at o	il, add onion, and fry.

2. When onion is brown, add rest of ingredients and simmer slowly until vegetables are soft enough to be mashed with a fork.

3. Put mashed mix into sieve or colander and drain.

4. Fill buricche and either fry or bake.

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From: Lita (alotzkar@direct. ca)

Honey Cooked Cabbage

Source: Louise Fiszer

3 tablespoons vegetable oil 1 onion, thinly sliced 1 clove garlic, minced 1 medium head, red cabbage, shredded 2 medium green apples (pippin, Granny Smith), quartered, cored and thinly sliced 2 tablespoons white wine vinegar 1 tablespoon sugar 2 tablespoons chopped fresh dill salt and pepper

Heat oil in large skillet. Add onion and cook until soft, about 4 minutes. Add garlic and cook another minute. Stir in the cabbage, cover and cook about 4 minutes or until cabbage is wilted. Add the apples, vinegar, sugar and dill. Stir well and continue to cook until apples are tender, about 8 minutes. Taste for salt and pepper.

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Tropical Chicken Salad

Source: Deborah Bernstein, M. D. (deb546750@aol. com)

Yield: 6 servings

In my new cookbook "Secrets of Fat-Free Kosher Cooking" I have a chapter devoted to leftover soup chicken recipes I created bc I also hate to have leftover soup chicken and nothing to do with it. I will include one of the recipes here it takes bleah soup chicken and makes it into a really nice cold salad.

1 1/2 pounds skinless, boneless boiled soup chicken 1 large ripe papaya, peeled and cut into 1-inch cubes 1 medium ripe banana, peeled and cut into 1 inch slices 1 medium Vidalia or other sweet onion, thinly sliced 4 1/2 cups shredded lettuce

Dressing: 1 tsp low-sodium soy sauce 1/2 tsp lemon juice 1 tbs. granulated brown sugar 1/4 cup boiling water

1. Dice the chicken and place in a bowl along with the papaya, banana and onion. 2. Combine the dressing ingredients in a large bowl. Stir well and allow to come to room temperature. 3. Pour the dressing over the chicken mixture. Mix well, cover and refrigerate until chilled. 4. Place the shredded lettuce in a salad bowl or on individual plates, then top with the chilled chicken salad.

Nutritional Information per serving: Calories: 132 Protein: 18. 9g Fat: 1. 5g Sodium: 88mg Carbohydrates: 11g Cholesterol: 44mg Fiber: 2. 3g

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From: Mimi & JB Hiller

Source: Sandy Steingart's Cholent Corner at http://www. bcpl. lib. md. us/~sandyste/cholent. html

Vegetarian Cholent

1/2 cup white northern beans 1/2 cup kidney beans

continued in part 3

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