◊ Again


Dear mom,

I finished my first semester of graduate school. Again.

I came home to a family, food and mahjong marathon. Again.

I threw my stuff into bags and now I’m in a strange yoga pose on the floor of the airport waiting to board my flight while people look at me funny. Again.


Education, luxury/gluttony and world travel… what a routine!

The first time I traveled internationally, I bought currency in advance. I had the money belt, several copies of my passport with emergency phone numbers scribbled on the back, iodine tablets for dirty water, a travel purse with two kinds of emergency antibiotics.

Now I carry clothes, sneakers, lotions and snacks. This whole process of unloading and loading has become so familiar that I didn’t even double-check my bags after I zipped them. I left my wallet at home. My wallet! What else am I forgetting? What other mistakes will I make?

Oy. There is so much more I could have done to prepare for this trip.

On one hand I feel calm. I know that Hanoch will be waiting for me at baggage claim and that Edna will prepare Israeli salad with eggs, cottage and tahini for breakfast. I know how to take the bus from their house to Jessica’s apartment and the colors I’ll hijack from her crazy nail polish collection (Parka Perfect, Nice is Nice). I know the stall owners at the shuk that will let me nosh from their bastas and the ones that will yell loudly if they see my hand reach into their bins of dates and dried figs. I know most of the beds I’ll be sleeping in and I know who to call if I get lost. I know because I’ve done it all before.

On the other hand I’m totally freaking out. I don’t know anything. I have a new mission that’s complicated and tricky. There are so many unknowns that I don’t even know what I don’t know. The stakes feel high. I’ve invested huge amounts of time into learning new skills that are supposed to prepare me for this, but I can’t keep track of what skills I’m supposed to be using. I left my wallet at home! This trip could be a complete fail.

I could have stayed home with you and dad, gorging on your latkes, apple cakes, etc, etc, etc and sleeping all break long. That would have been nice. Instead, I’m on my way to the known and the unknown. Again.




In our family, we use the word struggle a lot. We struggle with discomfort and comfort and how to find a balance.

We struggle with finding appropriate dishes to serve to make all of our guests comfortable. Yep, I’m talking about parve desserts. The recipe below is a parve one that’s worthy of the dessert table. These truffles will please guests who are vegan and who keep kosher. They’re gluten-free, dairy-free, grain-free and have no added sugar. And they’re green!

Matcha Truffles 

Serves: 12-20

prep time: 40 minutes


  • ½ cup walnuts
  • ½ cup coconut flour
  • ½ cup almond butter
  • 1 cup chopped dates
  • 2 tablespoons agave (or honey if not vegan)
  • 2 teaspoons vanilla extract
  • Pinch of sea salt
  • 2 tablespoons matcha green tea powder
  • ½ cup toasted coconut for dusting

Add the nuts to the bowl of a food processor and process until finely chopped. Add remaining ingredients to the food processor, and process until a sticky paste forms. If more liquid is needed, add 1 tablespoon of lukewarm water or nut milk, like almond milk.


With coconut oil on your hands, roll about 1 tablespoon of the mixture into a ball. Roll each truffle in toasted coconut before serving. Store in fridge and serve cold—they will begin to melt if you leave them out at warm temperatures for too long.

◊ One hundred percent

Dear mom,

You abandon the blog for over a month. You call your Mahjong game an obligation. You amount your bathroom renovation to chaos.


It’s not hard to send me a recipe. Playing games with your friends isn’t a thing. Having a messy bedroom and beautiful bath does not = disaster. Why are these things consuming you?

I’m annoyed because what do you do?

(Laundry isn’t a thing.)

I’m annoyed because I get it and it worries me.

I think I was in 6th grade when I decided that I wanted Puma sneakers. We took a trip to New York to visit family, and you and I spent the first three days fiending for shoes. We mapped out every store in the city that carried Pumas and walked all of Manhattan. At the end of the three days, we found THE Puma factory store, which housed every model in every color. I cried there. The search commenced with a dark-grey suede pair of shoes with red stripes (not cute). They are still sitting in my closet… I maybe wore them twice.

It’s a good thing dad is tolerant of high levels of crazy.

You give 100% every time. It’s a trait that I admire, and a trait that, in my own life, I try to keep in check. It’s too easy to get sucked in – to be totally consumed — by the small things.


classic family portrait

Pumas in New York, beads in Vancouver, hair-wraps in New Orleans, sweatshirts in San Fransisco, antiques in DC, textiles in India, hermit crabs at the beach. Our family vacations were driven by searches for things that we couldn’t find in Birmingham. My memories make me nervous that we … I… do not know how to enjoy time without something driving me towards an end goal (which has usually amounted to nothing).

Our search for Pumas was torture, but it was fun. The shoes were a catalyst of exploration and togetherness. We walked all of Manhattan and saw so many new things … together.


Now that you’re retired, your vacation is permanent. Laundry is a thing; Majong is a thing; bathroom renovations are a thing. I ask for help making desserts for Cari’s wedding and you bake, decorate, wrap and deliver 100 individual cakes. It doesn’t surprise me. Even Bubbe, without child-rearing obligations or a proper job, found reasons to wake up at 4 AM. She had to bake hundreds of knishes for … you know …  people.

You enter the most confusing stage of motherhood and ask questions that, in my opinion, are not worth thinking about. All I can say is that the situation is not so confusing. You have time to dwell, so you dwell. How much space defines a close mother-daughter relationship? Ain’t no one got time to decipher that. Except for you.




I just moved to a house closer to campus. In shifting pantries, I found one milllllion baggies of different seeds and nuts. Instead of re-organizing all the bits and pieces in my new house, I dumped them all into these biscotti and started fresh.


Honey Orange Whole Wheat Biscotti with Dates and Almonds/Pumpkin seeds/Pistachios

Prep time: 1.5 hours

Makes 3 dozen cookies


  • 3 cups whole-wheat pastry flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup honey
  • 2 large eggs
  • 1/4 cup olive oil
  • Zest of two full oranges
  • juice of one orange
  • 1 tsp vanilla extract
  • 1/2 c dates, finely chopped
  • 1/3 c slivered almonds
  • 1/2 c pumpkin seeds (optional)
  • 1/2 c shelled, raw (unsalted) pistachios (optional)


Preheat oven to 300 degrees F and line baking sheet with parchment paper.

In a medium bowl, whisk together flour, baking powder and salt.  In a large bowl beat the honey, eggs, oil, zest, orange juice and vanilla until combined. In batches add the dry ingredients until the mixture forms a dough. Fold in the nuts (you do not have to use every variety of nut listed here – I suggest choosing one). Knead several times and then shape into a log (about a foot long, 3-4 in wide). Put log onto baking sheet and bake for 30 – 35 minutes until slightly brown and dry. Remove and allow to cool.


Once dough is cool, cut into 1/2 inch diagonal slices with a serrated knife (saw rather than chop – make sure not to push too hard). Arrange pieces on s baking sheet so they are facing up. Bake for ten minutes (shorter or longer depending on thickness of cookie) and flip. Bake for another ten minutes until hard and lightly browned. 


Buckwheat and Rye Biscotti with Fig, Walnuts and Dark Chocolate Chunks

Prep time: 1.5 hours

makes 3 dozen cookies


  • 1 c  dark rye flour
  • 2 c buckwheat flour
  • 1/2 tsp salt
  • 3 eggs
  • 1/2 c sugar
  • 1/4c olive oil
  • 1/2 c dired figs, finely chopped (8-10 figs)
  • 1/3 cup walnut pieces (small!)
  • 1/3 c good dark chocolate chunks/chips
Preheat oven to 300 degrees F and line baking sheet with parchment paper.

In a medium bowl, whisk together flours, baking powder and salt.  In a large bowl beat the sugar, eggs and oil until combined. In batches add the dry ingredients until the mixture forms a dough. Fold in the nuts, figs and chocolate. Knead several times and then shape into a log (about a foot long, 3-4 in wide). Put log onto baking sheet and bake for 30 – 35 minutes until slightly brown and dry. Remove and allow to cool.

Once dough is cool, cut into 1/2 inch diagonal slices with a serrated knife (saw rather than chop – make sure not to push too hard). Arrange pieces on s baking sheet so they are facing up. Bake for ten minutes (shorter or longer depending on thickness of cookie) and flip. Bake for another ten minutes until hard and lightly browned. 


♦ On the Table

Dear Shaina,

I had no idea how long it’s been since the last time I wrote to you. Extended vacations have a way of transporting you to an alternate universe. I have no excuses… I simply have been out to lunch…and dinner and happy hour and airplanes and VRBOs and vintage shops and mahjong marathons and Pacific coasts and Gulf coasts and eastern mountains and…well, I’m just worn out!


I have been trying to figure out why it is so hard for me to write these letters. I make excuses…I haven’t cooked anything (This is a cooking blog, isn’t it?)…I just saw you…I have nothing new to say and no clever way to say it…I’m on vacation. I promise to write. I procrastinate.


Getting back into a routine is no easy feat for a retired person who operates on an as-desired basis with no demands and few obligations. The post-renovation mess and chaos that I left the house in over a month ago hasn’t budged a bit and is screaming loudly for my undivided attention while my body is wondering if it will ever see a downward dog again, let alone find the all consuming present in shavasana. I have yet to cook a real meal and the only consistent activity in my life is Monday Mahjong (one of my few obligations).


So I set my alarm and declared today the day of return…I made my pre-dawn cup of coffee, went to minyan, walked three miles, came home, showered and got to work. I made the bed, put a dent in finding new homes for the accumulation of stuff stored in your bedroom and the basement, made a few phone calls and pulled out the computer to rewrite my earlier futile attempts to respond to your letter. The first part was easy, but the writing/communicating part is a little more challenging.


I think being the mother of an almost-grown woman-child is the most confusing stage to date. How much space defines a close mother-daughter relationship? How much closeness creates the need for distance? Can a close mother and daughter ever be free of the restraints engendered by loving too much, protecting too much and worrying too much? Are we close? Are we too close? Do I want too much from you? Do I want to much for you, for me?

In the past month, I saw you easing into the beginnings of a new path in your life; a new school, new city, new home, new friends and new jars to be filled with the tastes and flavors that surround you . A few weeks later I watched you reminisce with your high school friends sharing the heretofore untold-to-me stories of your adolescent escapades. Sometimes I think I missed whole chunks of your life.


I don’t worry about you. I mostly worry about me; about how to be a mother of an almost-grown daughter without being intrusive or clueless. I want to be close to you in a way that is enriching to both of us and not burdensome to either. I don’t even know what that means except that I didn’t have it with my mother. Maybe it’s an impossible ideal, but I’d like to leave it on the table anyway.

Your first semester has flown by. Thanksgiving is around the corner and the kitchen frenzy will soon begin. Aside from the Big Bird and the other Thanksgiving standards, there’s no telling what may end up on the table this year! I can’t wait!!

Love, Mom

It’s that Soup time of year again…

Fresh Butternut Squash and Corn Soup

IMG_4940Our neighbor brought over some home-grown organic Butternut squash. We had a day at home between trips and I decided to make soup. I looked around my food-depleted home and tried to use up any remaining edibles before we left again. This sweet and savory soup turned out to be very tasty and satisfying. Feel free to add or subtract or substitute any part of this recipe to suit you own tastes.

  • 2 medium sized butternut squash
  • 1 -2 medium sized purple or yellow onion
  • 1 small garlic bulb
  • 1 tablespoon olive oil
  • 3 cups water
  • 2-3 carrots, cut in chunks
  • 2-3 stalks of celery, cut in chunks
  • 3-5 dried figs cut-up
  • 2-4 teaspoons sea salt or to taste
  • black and red pepper to taste
  • 1 tablespoon cumin or to taste
  • 1 tablespoon za’atar or to taste
  • 12 ounce bag of frozen corn or kernels from 3-5 ears of fresh or frozen corn

Preheat oven to 375°

Line a baking sheet with parchment paper or spray with cooking spray

Rub the outside of the butternut squash with a little olive oil and salt.
Peel the onions and cut in quarters. Sprinkle with a little olive oil and salt.
Removes the thin paper-like skin of the garlic bulb and slice off the tip of the pointed edge of the bulb. Rub the outside of the garlic bulb with a little olive oil and salt and set it upright on the baking sheet with the cut edge up.


Place squash and onions on the baking sheet with the garlic and roast in the oven for about 30 minutes or until the edges of the garlic and onion are browned and the squash is slightly tender.

Remove from the oven and allow to cool enough to be able to handle.

Cut the squash in half lengthwise and scoop out the seeds and stringy stuff and discard. Scoop out the remaining squash down to the outer skin and place in a large pot with the water.


Squeeze the insides of the roasted garlic into the pot with the squash and add the roasted onions. Add the carrots, celery, figs and spices. Cook over a low flame, adding water as needed, until all vegetables are tender and cooked through (about 20 minutes).

Remove the pot from the heat and blend all the ingredients with an immersion blender until your desired consistency.

Return the pot to the stove and continue cooking over a low flame. Taste for seasoning and adjust as desired. Add more water if the soup is too thick. For added sweetness, add another fig or two or a little honey.

Add the corn kernels and cook until heated through and tender.

This soup tastes better the next day…and the next as the flavors blend together.

A dollop of sour cream or Greek yogurt make a great garnish.


◊ Sweetness


Dear mom,

Our blog is not a space for you to publicly guilt me into calling you. But good job… it worked. Sounds like you had a fantastic time at Sundance. I wish I could have been there! I had a great vacation too. Liz, her friends from Bologna and I roamed the streets of Lisbon in search of pastries and pretty views for a week. It hit the spot.


Seeing your picture of dad building a fire made me pine for home. I just finished my first semester of grad school (what) and up until now I’ve been so busy that I haven’t even had a chance to think about how far I am from home. Now that I have some space to breathe and reflect, I’m surprised by the reality of February… that I’ve been here for over 5 months; that by some miracle of God I’ve advanced to intermediate Arabic; that I’ve settled into a new apartment in the center of Jerusalem; that I haven’t even scratched the surface of my year-in-Jerusalem to-do list. My calendar is already filling up for the next few weeks of my “break.”

Things are good here but I miss home. Living abroad has its way of sucking time away into something unrecognizable. Or is that just part of getting older? The seasons are different here and the lack of time-markers I’m used to – the smell of our fire-place, christmas tunes, chalky heart-shaped candies – draws the passage of time into something like a vortex. I can’t explain.

So I’m making a special effort to mark the end of my first semester with sweetness. My time in Portugal was a great start – a true vacation full of indulgence and relaxation. Since I’ve returned, I’ve celebrated my new apartment (and its shiny oven!) and honored the sweets of Lisbon by baking. I forgot how fun it is to mix ingredients in a bowl and watch them transform under dry heat.


In Lisbon, bakery windows lined with eggy, orange flavored pastries decorate every street corner. Someone I met told me that Portuguese pastries, rich and yellowed with egg yolks, are a result of the church’s historical dominance.  Women in the church brightened white linens with egg whites. The remaining abundance of yolks went into pastries and thus traditional Portuguese cakes were born. The most famous is Pasteis de Nata, an eggy, caramelized custard cupped in flaky dough. The girls and I travelled to a Belem, a town 20 minutes from the heart of Lisbon just to visit a bakery known for their Nata and it was well worth it. We devoured the Pasteis de Nata straight out of the oven, warm and crisp, topped with cinnamon.



About to devour Pasteis de Nata in Belem


The recipe below, Crispy Oat, Orange and Poppy Cookies is a tribute to the one-million sweets I ate in Portugal. Inspired by Portugal’s orange flavored cakes and endless supply of pastries, these cookies are sweetened with honey and fresh orange juice, full of hearty seeds and grains, wheat-free and almost vegan …  a healthy sweetness.

IMG_1320 IMG_1251

Hope Birmingham has recovered from its snow trauma!



Crispy Oat, Orange and Poppy Cookies

Makes 10 – 12 cookies

Prep time: 20 minutes


  • IMG_12502 tbs spelt flour
  • 1 tsp baking powder
  • 1/2 tsp fine grain sea salt
  • 4 tbs poppy seeds
  • 1 tsp vanilla
  • dash of cinnamon
  • 1/4 cup dates (finely chopped)
  • 1/3 cup honey
  • 3 heaping tbs orange zest (from two oranges)
  • juice of one medium orange
  • 1 egg
  • 1/4 cup coconut oil
  • 1 1/2 cup uncooked thick rolled oats

Preheat oven to 350 degrees and line two baking sheets with parchment paper. Combine flour, baking powder, salt, seeds, dates, vanilla, honey, orange juice + zest, cinamon, egg and chopped dates in bowl.

All my oranges are zested out

All my oranges are zested out

Melt the coconut oil in a separate bowl or in a saucepan. Stir in the oats until coated. Stir oat mixture into bowl of remaining ingredients  until combined. Then, drop one tablespoon of batter onto the cookie sheets for each cookie. Bake until golden, about 10-15 minutes. Remove and transfer onto a rack for cooling. The cookies should be crunchy on the outside, chewy in the middle. Perfection. Eat within 3 hours of baking for the ultimate crunch and chew experience.


Also …

When I travel, I always like to learn a recipe or two that reflect the local flavor. In Lisbon, one of the girls I was traveling with befriended a local who generously invited us to his apartment to cook a traditional Portuguese dinner. It was fun and educational, but Portuguese food is not really my thing. I’ll include the recipe below, but only with a disclaimer that it’s not something I would normally eat and probably not something I will make again.



Portuguese Fish Stew

  • IMG_35491/3 c olive oil
  • 5 medium tomatoes, chopped
  • 2 medium red peppers, chopped
  • dash of chili flakes or cayenne
  • 1/2 tsb pimiento (substitute paprika) powder
  • 8 cloves garlic, minced
  • 2 medium yellow onions, chopped
  • 2 bay leaves
  • 15 mussels, rinsed
  • 2 pounds fish filet cut into 1 inch chunks (we used cod)
  • 15 shrimp, peeled
  • 2 tsp sea salt
  • 1 cup rice
  • 1⁄2 cup dry white wine
  • 1 1/2 cup water
  • 1 handful fresh cilantro, chopped
  • 1/4 cup lemon juice
  • fresh black pepper to taste

Heat olive oil in large pot over medium heat and cook tomatoes, garlic, onions and spices until fragrant. Add fish, seafood, salt, rice, wine and water. Bring to boil and cover pot. Let simmer for 15 – 20 minutes until fish is cooked. Make sure to not over cook – rice should be al dente. Garnish with plenty of chopped cilantro, lemon juice and black pepper. Serve immediately…. with lots of wine.

A few images from Lisbon:


If New Orleans and San Francisco had a child (or a parent?), it would be Lisbon.



If I was dependent only on my sense of sight, I would be tricked by the colorful houses, sea-side geography, steep hills and small alleys into thinking that I was in San Fran. But the smells and sounds proved otherwise. The air, heavy with the scents of fish, after parties and mold reminded me of New Orleans. And the buildings, romantically dilapidated and covered in graffiti were also NOLA-esque.



Most buildings in Lisbon are built from beautifully hand-painted tiles.



Eating chocolate cake with the girls


♦ Keeping Your Parents Entertained

Dear Shaina,

I loved all the pictures of the menorahs in glass boxes…so different from here where we are constantly trying to explain that Chanukah is a minor holiday…as if that isn’t obvious enough in this world of Santa Clauses and reindeers.

I so missed having you here for the holidays. You always bring something fresh and fun…like the time you mandated that we could only bring a used or new gift from our house (no shopping at the store) to exchange at our family/friends Chanukah party…and that people could steal someone else’s if they liked it better than the one they chose. It was hysterical! We vowed to do it every year, but you haven’t been home on Chanukah since and the rest of us just can’t seem to get it together. We did, however, eat enough latkes to last the whole year and…yes, I finally hung Chanukah lights…and you weren’t even here!


Two couch surfers stayed with us last week, thanks to your offer of our house.  Apparently, you are on some listserve of socially conscious young people and saw a request for couches along their route across the country. Once you checked her out and learned that she worked with one of your friends in DC, you told her she could get a reference on us from him.  Your DC friend, and a group of thirteen college kids he had led on a spring break work trip to New Orleans several years back, had stayed with us on their way home, again, per your coordination.  Dad and I decided that we would have led pretty boring lives if you hadn’t been born.


I am serious. You have led us to countries we would never have visited, you exposed us to foreign flavors and cultures and you introduced people into our lives who, like you, have stimulated us and provided us with a measure of hope for the future. We thank you for letting us horn in on your adventures and giving us a glimpse of a world we most likely would’ve missed had it not been for you.


I know it can feel like a burden to be an only child and I don’t want to add to that burden in any way by suggesting that you are responsible for filling our lives. Your engagement in your own life and your commitment to your own pursuit of happiness is gift enough to us.


Plus, we get all the collateral benefits without the risks, challenges or hardships.  So, thanks! Keep up the good work of keeping your old parents entertained.

Thanks for sending Tan’s herbed rice recipe. I had some fennel I had to use so I tried it.  It was so delicious! Dad wants to know when I am making it again. I made it with preserved lemons (Nahum’s recipe) instead of lemon juice. Preserved lemons are my new favorite food discovery…you get all the lemon freshness, without the sharpness. I use it in everything that calls for lemon. It seems like we get a little taste of Israel every day.

After a brief heat wave, we got really cold weather. Dad dragged all the plants inside, started splitting wood and stoked up the wood stove…and I started cooking a huge pot of veggie chili…same as always.


I hope you’re staying warm. Miss you and love you.




Nahum’s Preserved Lemons


This is a great way to use up a lot of lemons and have them on hand for a variety of uses. I use them in anything savory that calls for lemon juice and zest. Although they are layered in salt, they don’t seem to add a salty flavor, only the true essence of lemon..

  • 3-4 smooth medium skinned lemons, washed thoroughly (if the skin is too thin, they will be mushy, if too thick, they will be bitter)
  • Coarse Kosher salt
  • 1 glass pint jar

Slice off ends of lemon and discard.  Cut lemon into very thin slices and remove seeds. Layer in a glass pint jar, sprinkling Kosher salt between each layer. Pack the lemons tightly in the jar until it is full and put the lid on tightly.

Leave it in room temperature. Once brine starts to accumulate in the jar, turn it upside down.

After three to five days it will be ready.  It can be refrigerated at this point and used for a couple of weeks.  The longer it stays, the more picklish (and less “fruity”) it will be.


If you want to spice it up, add sweet or hot paprika to the Kosher salt and you will have Moroccan Preserved Lemons

Tan’s Tomato Salad

I served this at Thanksgiving dinner and people went back for seconds. I used Kumato (Brown tomatoes) and Campari tomatoes. It is a ridiculously easy recipe and is light, flavorful and satisfying…and I even forgot to add the olive oil!

  • 1 pound of your favorite tomatoes
  • 1/2 cup pitted Kalamata olives
  • 1/4 cup chopped green or purple onions (optional- I added these)
  • Preserved lemons or Moroccan Preserved Lemons
  • salt and pepper to taste


Just combine coarsely chopped tomatoes (any kind) with finely cut up preserved lemon, black olives and some salt and pepper to taste. Set aside for a while and add some olive oil before serving.

One Pot Vegetarian Chili (a big pot)

No matter how I start out, this chili always ends up making enough for a huge crowd with leftovers to be frozen for later use.  This combination of vegetables reflects what I had in my refrigerator plus a few things I picked up at the grocery store.  The recipe and quantities are very flexible and accommodating to individual tastes and desires, so don’t feel like you have to follow this recipe precisely.  Just get out your biggest soup pot (6-8 quarts) and start creating!

  • Image2 Tablespoons of olive oil
  • 1 package tofu ground “beef”, regular or taco flavored
  • 3 carrots, chopped
  • 3 stalks celery, cut up
  • 1-2 large onions, chopped
  • 2 fresh peppers, green, red, yellow or orange, cut up
  • 1/2 pound baby portabello mushrooms, cut up
  • 2 teaspoons minced fresh garlic
  • 5-6 cans (14.5 ounce) diced tomatoes
  • 4 zucchinis, cut up
  • 4 yellow crookneck squash, cut up
  • 2 cups frozen corn kernels
  • 2 cans black beans, drained (or you can cook your own dried beans, any kind you like)
  • 2 cans red kidney beans, drained
  • Cumin, Chili powder, garlic and salt to taste ( a good taco or chili seasoning mix can be used)
  • Aged Cheddar Cheese for topping (optional)

Cut up all vegetables in small or bite sized chunks.

Heat oil in a large 6-8 quart soup pot. Sauté tofu, onions, carrots, celery, peppers, mushrooms and garlic in olive oil.


Add canned diced tomatoes and remaining vegetables and beans and cook at medium heat until thoroughly heated.  Add spices to taste. Lower the heat and cook until liquids are reduced and mixture is thickened. This could take a couple hours.  Taste and adjust seasoning frequently.




This chili can be eaten as a thick soup or placed in a casserole and topped with cheese and rebaked in the oven at 350° for about 45 minutes or until hot and bubbly.  Serve with a salad, French rolls or fresh cornbread and you have a hearty winter meal.