<?xml version='1.0' encoding='UTF-8'?>
<rss version='2.0'>
<channel>
	<title>eliec 's Recent Recipes</title>
	<description>My most recent recipe postings</description>
	<link>http://www.jewishrecipetrader.com/</link><item>
<link>http://www.jewishrecipetrader.com/display.php?recipeid=671</link>
<guid isPermaLink='true'>http://www.jewishrecipetrader.com/display.php?recipeid=671</guid>
<title>Sephardic Style Meatballs (Albondigas)</title><description><![CDATA[Albondigas in Spanish refers to meatballs, though there are versions of Sephardic style matzah balls called Albondigas as well. appetizer or to accompany an entrée at Passover, try this version using ground beef.]]></description><pubDate>2011-09-11 18:04:10</pubDate></item><item>
<link>http://www.jewishrecipetrader.com/display.php?recipeid=652</link>
<guid isPermaLink='true'>http://www.jewishrecipetrader.com/display.php?recipeid=652</guid>
<title>Spinach and Cheese Souffle</title><description><![CDATA[This is my mother's recipe for spinach and cheese souffle, though I don't know where she got it from. Make sure that you squeeze dry the spinach after it thaws.]]></description><pubDate>2010-08-30 14:44:28</pubDate></item><item>
<link>http://www.jewishrecipetrader.com/display.php?recipeid=647</link>
<guid isPermaLink='true'>http://www.jewishrecipetrader.com/display.php?recipeid=647</guid>
<title>Lentils with Cracked Wheat (Megadarra)</title><description><![CDATA[This popular lentil dish is also made with rice in place of cracked wheat. It is very filling and makes a great entree or side dish.]]></description><pubDate>2010-08-24 13:56:22</pubDate></item><item>
<link>http://www.jewishrecipetrader.com/display.php?recipeid=643</link>
<guid isPermaLink='true'>http://www.jewishrecipetrader.com/display.php?recipeid=643</guid>
<title>Diced Lemon, Onion & Parlsey Salad</title><description><![CDATA[This salad makes it's own lemony dressing!]]></description><pubDate>2010-08-17 13:29:16</pubDate></item><item>
<link>http://www.jewishrecipetrader.com/display.php?recipeid=641</link>
<guid isPermaLink='true'>http://www.jewishrecipetrader.com/display.php?recipeid=641</guid>
<title>Red Pepper Salad</title><description><![CDATA[This sweet pepper salad has a hint of heat from the Hungarian peppers and crushed red peppers. You can adjust the heat by changing the amount of crushed red pepper used, and by keeping or removing the seeds from the Hungarian peppers. ]]></description><pubDate>2010-07-28 12:59:03</pubDate></item><item>
<link>http://www.jewishrecipetrader.com/display.php?recipeid=597</link>
<guid isPermaLink='true'>http://www.jewishrecipetrader.com/display.php?recipeid=597</guid>
<title>Rina's Couscous with Chicken and Vegetables</title><description><![CDATA[This dish is inspired by my best recollection of my aunt's wonderful couscous. She made it with roasted chicken pieces placed on the vegetables and couscous. I don't have her recipe but this version came out pretty well! ]]></description><pubDate>2010-02-10 08:58:43</pubDate></item><item>
<link>http://www.jewishrecipetrader.com/display.php?recipeid=586</link>
<guid isPermaLink='true'>http://www.jewishrecipetrader.com/display.php?recipeid=586</guid>
<title>Holly's Oven Roasted Kale Crisps</title><description><![CDATA[Our friend Holly introduced us to this recipe and made it for us the last time we visited her. I  previously only thought of kale as a garnish and was surprised by how much I enjoyed it. The kale is crispy and chewy and wonderful.]]></description><pubDate>2010-01-14 09:52:46</pubDate></item><item>
<link>http://www.jewishrecipetrader.com/display.php?recipeid=559</link>
<guid isPermaLink='true'>http://www.jewishrecipetrader.com/display.php?recipeid=559</guid>
<title>Spaghetti Sauce</title><description><![CDATA[I made this recipe up using a simple recipe as a base and then modifying it. It came out very well - I served it with al dente elbow macaroni because I was out of spaghetti but I think it makes more sense with spaghetti. ]]></description><pubDate>2009-11-20 09:49:07</pubDate></item><item>
<link>http://www.jewishrecipetrader.com/display.php?recipeid=550</link>
<guid isPermaLink='true'>http://www.jewishrecipetrader.com/display.php?recipeid=550</guid>
<title>Chickpea & Olive Salad</title><description><![CDATA[Wonderful salad is mildly spicy and tastes even better the second day! Use canned chickpeas in place of dry - just drain and rinse before boiling.]]></description><pubDate>2009-11-02 12:13:02</pubDate></item><item>
<link>http://www.jewishrecipetrader.com/display.php?recipeid=545</link>
<guid isPermaLink='true'>http://www.jewishrecipetrader.com/display.php?recipeid=545</guid>
<title>Mahshi</title><description><![CDATA[My aunt Miriam in Israel makes mahshi cousa (stuffed zucchini) using giant zucchinis cut into 4 inch sections. She serves them as a first course on Shabbat dinner. My father makes them as well, though he uses smaller zucchini's cut into about 2 inch sections and cored all the way through. He cooks them standing up (cut side down) as does my aunt, rather than on the side as with this recipe. There are also variations on the spices - consider adding cumin to the mixture, or sugar to the sauce. Mahshi can also be made using eggplant - start with very small eggplants, cored and prepared according to this recipe. If serving as an entree, then the number of servings is closer to eight (assuming 1 and 1/2 per person) than if serving as a first course.]]></description><pubDate>2009-10-21 11:23:35</pubDate></item></channel></rss>
