Cooking recipes from "Cooking with Yiddishe mama" - page 3

Cheese Spread with Homemade Roasted Cherry Tomatoes

French Honey Butter Cookies

Avocado Forshmak

Georgian Beet Walnut Salad

Cheesy Thumbprint Appetizers with Hot Pepper Jelly (Leftover recipe)

Tuna Melt Sandwich with Chopped Romaine Lettuce

Breakfast Egg in Sesame-Cheese Shell

Warm White Bean and Matzoh Brei (Bread) Salad (Passover Friendly)

Breakfast Passover Pancakes with Apple-Walnut Topping

Single Apple Strudels

Quick Warm Spring Potato Salad

Quick Warm Zucchini Salad

Lemon Poppy Seed Pinwheels

Warm Zucchini Cheese Roll (Leftover recipe)

Crispy Flaxseed Crackers

Salad with Crabmeat and Pineapple

Preserved Lemon & Olive Oil Loaf Cake

Breakfast Oatmeal Toast

Lemon Polenta Cake

Boiled Romain Lettuce Asian style

Yields 2 servings as a side dish 1 medium head of romaine lettuce (about 10 ounces), separated, cleaned, washed, and dried in paper towels.