Returning to the Nest for Shavuot (And some Dairy Recipes)

Times are a changing. Oldest is at College, next is about to go and two years later another. Soon it will be the little one and the two of us. But somehow everyone finds their way home for the holidays. This week is no exception. Everyone will be home for Shavuot. The first might we will be part of the Festivities at our Synagogue. Best of all I will not have to cook for Erev Shabbat. The next night I will be back to cooking and Grandma is bringing Cheesecake. Recently the Little One and one of her friends were discussing the Ten Commandments on our way home from the bus stop. It is OK to eat a doughnut that is not part of Thou Shalt Not Kill:) Our conversations about the weekly Parsha and holidays have evolved over the years. We miss Rabbi Lieberman's OBM Weekly Parsha Sheets:) Of course they always have plenty to say about their B'nai Mitzvah portions.... I look forward to continuing these conversations as they change and how it is relevant to their lives. Chag Sameach:) Spaghetti Pie 6 Servings 8 oz. Spaghetti 8 oz. Mozarella Cheese, sliced 4 Eggs ¼ Parmesan Cheese 1 Cup Homemade Tomato Sauce Olive Oil Cooking spray Pre-heat oven to 350F. Cook Spaghetti in boiling water. Mix eggs and Parmesan Cheese in a large bowl. Drain Spaghetti and add to egg mixture. Pour half of Spaghetti mixture into greased glass pyrex pie plate, top with half of Mozzarella cheese. Cover with remaining Spaghetti and top with Mozzarella Cheese. Sprinkle top of pie with Parmesan cheese. Bake for 20 minutes. Serve with heated Tomato Sauce. SPINACH QUICHE 8 Slices or 6 Generous Servings 1 Can Durkee Onion Rings 1 Unbaked 9” Pie Crust 1 C. minced Onion 1 10 oz, pkg. Spinach, thawed 16 oz. Cottage Cheese 1 tsp. Butter 3 Eggs ¾ tsp. Salt ¼ tsp. Pepper 1/8 tsp. Ground Nutmeg 1/2 C. Swiss cheese, small cubes Preheat oven to 400F. Prick pie shell with a fork; bake 15 minutes until lightly browned. In skillet melt butter, add onion and cook until soft, stirring occasionally. Squeeze Spinach in hands to remove as much moisture as possible. Add Spinach to Onion. Toss over heat until all liquid is evaporated. Remove skillet from heat. Place Spinach mixture and remaining ingredients, except onion rings in a large mixing bowl. Pour mixture into pie shell. Lower oven to 350F and bake 20 minutes, then top with onion rings and bake an additional 20-25 minutes, until top is brown. Remove from oven and let cool 5-10 minutes before serving.