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Recipes provided by

Divine™ Kosher Cuisine Cookbook
17th Annual Tabasco/McIllhenny Regional Cookbook Award Winner-2006

Feta-Pear Layered Salad.

YIELD: 4 TO 6 SERVINGS

This colorful and crunchy salad makes a decorative entrée salad for anytime of year.  Pistachios substitute well for walnuts and bleu cheese for feta.

Creamy Balsamic Vinaigrette

1/2     cup olive oil

1/2     cup balsamic vinegar

1        tablespoon mayonnaise

1/4     cup lemon juice

1        tablespoon honey

1        tablespoon apple juice

2        teaspoons salt to taste

Pepper to taste

1.       Whisk all ingredients in bowl until smooth.

Layered Salad

2        romaine hearts, torn into bite-size pieces

1        green pepper, cut into 1-inch chunks

1        red pepper, cut into 1-inch chunks

1        large carrot, peeled and diced

1        cucumber, peeled and diced

1        large pear, peeled and diced

1/2     pound crumbled feta cheese

1/2     cup grated Parmesan cheese

1        cup halved grape tomatoes

3/4     cup coarsely chopped walnuts

Pomegranate seeds, optional

1.       Combine romaine, peppers, carrots, cucumbers and pears. Place half in serving bowl.

2.       Mix cheeses with tomatoes for topping mixture.

3.       Drizzle salad with half the dressing and sprinkle with half the topping mixture.

4.       Cover with remaining romaine mixture followed by remaining topping and drizzle with remaining dressing. Top with nuts and Pomegranate seeds.

Party Cake Cones

YIELD: 24 CONES

These cake cones are always a hit with the youngsters. No forks or plates make for quick cleanup. Be careful placing cones in the oven; they may wobble. Don't worry if batter drips out of cones while baking. It looks like melted ice cream. Use nondairy ingredients for a dairy-free version.

1        cake mix yielding 51/2 cups batter

24      flat-bottomed ice cream cones

16      ounces prepared frosting

Sprinkles and candy decorations

1.       Preheat oven to 350°F. Use ungreased muffin tins.

2.       Prepare cake mix as directed on package.

3.       Fill ice cream cones with batter to 1-inch from top. Place cones in muffin tins, spacing them so they do not touch each other. Bake 23 to 25 minutes or until tester inserted in center comes out clean. Cool.

4.       Frost and decorate with sprinkles and candy.