I'm going to try this over the weekend.  It assuredly sounds delicious.

The recipe is from the Jerusalem Post

"This salad includes three biblical fruits - grapes, pomegranate seeds and figs. You can also add sweet apple wedges but be sure to cut them at the last minute so they won't discolor. If you are making the dressing with sweet instead of dry wine, reduce the amount of honey to 1 tablespoon"

• 6 to 8 figs, green and purple, quartered

• 3 ripe plums of different colors, cut in wedges

• 1 1⁄2 cups seedless grapes, some red and some green

• 2 kiwis, peeled, halved and sliced

• 1⁄2 cup pomegranate seeds

• 2 ripe pears (optional)

• 2 to 3 Tbsp. dry red or white wine

• 2 to 3 Tbsp. honey

Combine figs, plums, grapes, kiwis and pomegranate seeds in a shallow bowl. Peel pears at the last minute, core and slice; add to bowl. Mix wine with honey to taste and pour over fruit. Serve cold.

Makes 4 servings.

This recipe comes from my mother-in-law, Millie who is a terrific cook.  I usually make this dish for either Rosh Hashanah or Sukkot. 

One of the great secrets Millie gave me was how to prepare the cabbage for this recipe.  Buy the cabbage a week ahead of when you plan to use it.  Place it in a ziplock bag and stick it in the freezer.  About 2 days before you plan to cook the dish,  take the cabbage out of the freezer and place it in the refrigerator where it will defrost (you may want to put it in a bowl in case the bag leaks).  The process of freezing and defrosting breaks down the cellular structure of the cabbage leaves.  With this method -- no more boiling cabbage leaves.

Ingredients:

1 green cabbage

2 lbs. ground beef or ground steak

1-2 eggs

1-2 slices wheat bread.  break into crumbs-- about 1/3 cup - soak the crumbs in warm water and then squeeze out the liquid.

1 can whole-berry cranberry sauce

1 jar Heinz chili sauce

1 tablespoon lemon juice.

Prepare the cabbage and pull off the leaves and stack on a plate.

Mix the beef, eggs, softened bread-crumbs and set aside.

In a large saucepan, mix together the cranberry sauce, chili sauce and lemon juice.  Stir until blended together and heat for a few minutes on med-high heat.

Place a mound of the beef mixture on a cabbage leaf and roll it up.  tuck the ends under.  Place the cabbage-beef roll in the saucepan with the sauce.  Continue until you have covered the bottom of the saucepan with cabbage rolls (or  you have as many as you want).  Form some of the beef mixture into meatballs and place around the cabbage rolls.   If you have extra cabbage, you can chop or shred it and place it in the saucepan with the meatballs and cabbage rolls. 

Bring to a boil and then cover and simmer for 1 to 1.5 hours.  Check periodically to make sure it doesn't burn.

Serve with white rice.

I got this recipe from my sister, Margaret and it is easy to make and yummy!

Ingredients:

Cake:

• graham crackers
• 2 packages instant vanilla pudding (parve kind)
• 3 cups plain soy milk or coffee rich
• 8 oz. froz Rich's whip topping (defrosted for use)

Topping:

• 6 oz package of parve chocolate chips
• 3 tablespoons margarine
• 2 tablespoons orange juice

Instructions:

Place graham crackers in a single layer on a 9 x 13 inch pan.

Make whip topping first (follow instructions on carton).

Combine instant pudding with soy milk.  mix until smooth.

Fold whip topping into the pudding.

Pour half of the pudding over the layer of graham crackers.

Add another layer of graham crackers on top of the pudding layer.

Pour the remainder of the pudding onto the 2nd graham cracker layer.

Top with a layer of graham crackers.

Melt the chocolate chips and margarine (careful not to burn).  Then stir in the orange juice (into the melted chocolate and margarine).

Spread the chocolate quickly and evenly over the top layer of graham crackers.  Place in the refrigerator.  The chocolate will harden.  You can then cover with wax paper or plastic wrap until you serve it.  Cut into squares and serve.