HAPPY HOLIDAYS

from
MY FAMILY TO YOURS

HEALTHY COOKING page 100

1 teaspoon cinnamon
1/2 cup chopped nuts
1/2 cup chopped dried apricots

May your Holidays be shared with
family, friends and joyous memories.

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A3-MASTER

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8 oz medium noodles, cooked
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1 Granny Smith apple, cored and
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1/3 cup slivered almonds, toasted
1 1/2 cups low-fat cottage cheese
1 tablespoon sugar
1 teaspoon almond extract
1/4 cup brown sugar

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101

ONION AND CUCUMBER
SALAD (PARVE)

2 cucumbers, peeled and thinly

APPLE AND ALMOND
KUGEL (DAIRY)
1 Granny Smith apple, cored and

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until soft. Remove from heat and
cool 5 minutes. Add red pepper,
noodles, scallions, egg, salt and
pepper. Pour into prepared bak-
ing dish.
Drizzle with oil and bake in
preheated oven 35 to 40 minutes
or until nicely browned. Serves
8.
Note: Use vegetable broth for
a parve kugel.

Preheat oven to 350F. Spray
2-quart casserole bowl with non-
stick vegetable spray. Beat egg
whites until stiff. Set aside. In
separate bowl, whip cream
cheese and sugar until light. Add
sour cream and egg and beat un-
til smooth. Stir in rice, cinnamon,
nuts and apricots. Lastly fold in
stiffly beaten egg whites.
Bake in preheated oven 40
minutes until golden and puffy.
Serve hot or at room tempera-
ture with a compote or fruit top-
ping. Serves 8.

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Preheat oven to 350F. Spray
8- by 8-inch baking dish with
non-stick vegetable spray. Brush
sliced apple with lemon juice and
set aside. In large bowl, mix noo-
dles with remaining lemon juice
and rind, chopped apple, al-
monds, cottage cheese, 1 table-
spoon sugar and almond extract.
Spoon into prepared dish.
Arrange sliced apples attrac-
tively over noodle mixture. Com-
bine brown sugar and cinnamon
and sprinkle on top. Bake in pre-
heated oven 35 minutes or until
bubbly and nicely browned. If
browning too quickly, place a
sheet of aluminum foil loosely
over. Serves 8.
Note: To toast almonds,
spread on baking sheet and place
6 inches under preheated broil-
er. Watch carefully. May take
only 1 to 2 minutes.

CREAMY RICE KUGEL
(DAIRY)

2 egg whites
3 oz low-fat cream cheese,
softened
1/4 cup confectioner's sugar
1/2 cup reduced fat sour cream
1 egg, lightly beaten
2 cups rice, cooked and drained

sliced
2 red onions, peeled and thinly
sliced
2/3 cup sugar
1/3 cup cider vinegar
1/4 cup water
1 teaspoon fresh ground pepper
1/4 teaspoon salt

Place cucumbers and onions
in heatproof serving bowl. In
saucepan, combine sugar, vine-
gar, water, pepper and salt. Stir
to dissolve sugar. Bring to boil
and cook fort to 3 minutes. Pour
over vegetables in bowl. Chill 4
hours or overnight. Serves 6 to
8.

CHALLAH FRENCH
TOAST (DAIRY)

1 egg
2 egg whites
1/4 cup low fat or skim milk
1 tablespoon maple syrup
1 teaspoon vanilla extract
4 slices challah, about 3/4-inch
thick
3 to 4 tablespoons vegetable oil

In shallow dish, whisk egg,
egg whites, milk, syrup and
vanilla. Place challah in mixture,
turning to coat both sides. Heat
oil in large non-stick skillet over
medium heat. Arrange challah
slices in one layer in hot oil. Fry
2 to 3 minutes on each side or
until golden brown. Serve with
Wine Fruit Compote or Honeyed
Winter Fruits. Serves 4.

WINE FRUIT COMPOTE
(PARVE)

1 cup dried pears
1 cup dried apricots
1/2 cup pitted prunes
1/3 cup dried cherries
1 cup Burgundy or other red
wine
hot water
1/2 lemon, unpeeled and thinly
sliced
2-inch stick cinnamon

HEALTHY COOKING page 104

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