Chickpea Salad

Hat tip to my friend Rifki.



2 cans chickpeas
2 cucumbers
2/3 cup sun-dried tomatoes
Parsley, fresh is best


¼ cup olive oil
¼ cup lemon juice


Combine ingredients for dressing in a container and shake.

Place all other ingredients in a large bowl and pour on dressing.

Let it sit for at least 30 minutes before serving.



Decadent Mushrooms


16-20 mushrooms, with stems left on, just slightly trimmed (I use a combination of shitake and button)
3 tbsp olive oil
3 cloves garlic, finely chopped
1 tbsp fresh thyme
1½ tbsp lemon juice
Salt and pepper to taste
¼ cup breadcrumbs


Preheat oven to 400°F.

Heat oil and lightly fry mushrooms, stem size up, for about 20 seconds.

Remove mushrooms with a slotted spoon and place in shallow roasting pan.

Add garlic, thyme, lemon juice, salt and pepper to the oil and heat only until well mixed.

Pour over mushrooms, sprinkle crumbs on top and bake for about 10-15 minutes.



Thin Noodles And Mushrooms

This dish was created by my sister’s sister-in-law because of some leftover lukshen.


1 pkg thin noodles
1 8 oz can tomato sauce
10 oz button mushrooms, sliced
Olive oil
Dash of garlic and onion powder
Salt and pepper to taste


Cook noodles according to pkg. directions, then drain.

Heat a small amount of olive oil and sauté mushrooms until golden brown.

Add noodles, sauce and spices and bring to a boil.

Put flame on low and cook for about 10 minutes, stirring so it doesn’t stick to the pot.


Rimonim Salad

Hat tip to my wonderful machateinsta, Ella.

Two of my grandkids consider this a great treat – as did our office staff when I brought it to work!


2 15oz cans of pineapple tidbits, do not drain
1 can mandarin oranges, drained
2 mangos, diced
Seeds of three pomegranates
2 boxes of strawberry or raspberry jello


Prepare jello according to package directions, let sit, but not gel.

Place all remaining ingredients in a large bowl, add jello and combine.



My Favorite Pie

Jodie gave me this recipe a while ago and it quickly became a family favorite.


1 large container whipped topping, defrosted
1 graham cracker pie crust
About 10-15 cookies – I have used sandwich and butter cookies – crumbled
Chocolate or caramel syrup to drizzle


I bake the piecrust for about 5 minutes and let it cool.

Pour the topping into a bowl, add crumbled cookies.

Pour into crust, drizzle syrup on top and freeze for at least 3-4 hours on a flat surface.


Pudding Graham Cracker Pie

Thanks Jodie for sharing this great dessert!


1 box of graham crackers
3 packages instant chocolate pudding
3 packages instant vanilla pudding
3 packages instant butterscotch pudding
7 ½ cups of milk (divided in 3 parts)
Whipped cream for garnishing
Chocolate shavings for garnishing
13×9 aluminum pan


Fully cover the bottom of the pan with graham crackers, breaking into smaller pieces if necessary.

Mix all 3 boxes of chocolate pudding with 2 ½ cups of milk. Pour over graham crackers.

While letting that gel for a few minutes, rinse out the bowl and mix the 3 boxes of vanilla pudding with 2 ½ cups milk. Layer graham crackers on top of the chocolate pudding.

Pour vanilla pudding over the second layer of graham crackers. While that is gelling, rinse out your bowl and mix the 3 boxes of butterscotch pudding with 2½ cups milk.


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