1. Preheat oven to 350 degrees.
2. Brush 10" round pan lightly with oil, cut a piece of parchment, place in pan, brush again with oil, and set aside.
3. Sauté onions and garlice in olive oil until soft, then add red pepper, mushrooms, and zucchini and continue to cook until soft.
4. Drain off liquid and add oregano, salt, and pepper. Set aside to cool a little.
5. In large mixer bowl, beat eggs, milk, salt, pepper, cheddar, and parmesan on low speed. When combined, add cream cheese in small bite-size bits (pull pieces by hand).
6. Put cooked spaghetti into pan. Do the same with the vegetables. Pour in the egg mixture and mix with your hands so that all the components are equally distributed within the pan.
7. Pat down so that as much of the solids are covered with the liquid as possible.
8. Bake for 30-40 minutes until firm to the touch and lightly brown. It will puff up and settle when cool. Serve immediately.
9. If you want to serve it the next day, bake for only 25 minutes, cool and refrigerate. When ready to serve, cut into slices and reheat for 10 minutes at 400 degrees.
10. Serve on a bed of lightly sautéed tomato sauce.

4 quarts of cold water
4 lbs. free range or organic chicken legs and thighs, skin removed
4 chicken wings

1 clove garlic, diced
1 small onion, diced
1 large onion, peeled and cut in half
2 carrots, peeled and cut into 1 inch pieces
2 ribs celery, cut into 1 inch pieces
1/2 bunch parsley, tied with string and rinsed
1 bay leaf
1 1/2 tsp. kosher salt
1/2 tsp. black peppercorns
olive oil for sauteing

1. In a frying pan, over medium heat, cook the garlic and diced onion in the olive oil until soft. Set aside.
2. Put the water in a large stock pot and add the chicken, carrots, celery, raw onion, parsley, bay leaf, salt, peppercorns and cooked garlic and onion.
3. Slowly bring to a boil and reduce the heat immediately to a simmer.
4. Simmer for 4 hours, skimming any foam that rises to the top.
5. Strain the soup, discarding the whole onion, parsley, bay leaf and peppercorns but keeping the other vegetables.
6. Remove the chicken and pull the meat from the bones, returning it to the stock, which has the cooked onion, garlic, celery and carrots in it.
7. Bring to a simmer, adjust the seasoning and start feeling better right away!

Yield: 20 (3 inch) pancakes
1 cup flour
1/2 cup each sugar, potato starch* see note at bottom
1/4 cup whole wheat flour
1 tsp. each baking soda, ground ginger, ground cloves, dry mustard
1/4 tsp. pumpkin pie spice
1/2 tsp. salt
2 cups buttermilk
1/2 cup sour cream
2 eggs
1/4 cup vegetable oil
2 Tbsp. molasses

*You can find potato starch in a box in the Jewish Food Section of your supermarket. It might also be in the natural food area.

1. Sift all dry ingredients together in a large mixing bowl and stir until well blended.
2. Combine all wet ingredients and mix until well blended. Stir into flour mixture and blend well without over mixing.
3. Heat oiled griddle or skillet over medium-high heat. Heat the oven to 200 degrees.
4. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles appear on the tops - about 3 minutes.
5. Turn over and cook about 1 minute more.
6. Place pancakes, uncovered, on a oven-safe platter in the oven until all pancakes are made.

12 oz. - Cake flour
4 oz. - All purpose flour
1/2 c. - Sugar
2 Tbsp. - Baking Powder
2 tsp. - Salt
3 Cups - Whipping Cream - Whipped

1. Mix all dry ingredients and put into a sifter or strainer.
2. Sift or strain over the whipped cream and mix gently but thoroughly.
   (Be sure to mix in all dry ingredients from the bottom where they hide!)
3. With your hand, take dough about the size of a lemon and gently pat it into a round shape and place on parchment paper.
4. When all the dough is shaped, sprinkle with sugar.
5. Bake 15 - 17 minutes at 425 degrees.
6. Let cool and split crosswise with a sharp knife.
7. Use lightly sweetened whipped cream (or non-dairy topping) to cover bottom piece.  Add berries (whole or diced), then put ‘lid’ on and add more berries.

1. Preheat oven to 350 degrees.
2. Place the Brie on a baking disk that can go on table.
3. Combine the rest of the ingredients and spread over the top of the brie.
4. Put in the oven for 15-20 minutes until the cheese puffs out a little on the edges.
5. With a sharp knife, cut out a small wedge so the melted cheese flows onto the dish.
6. Serve with thin slices of French bread or crackers.

1. Combine ingredients JUST until moistened. There will be LUMPS (that's a good thing).
2. Heat a pan or griddle on high heat and brush with oil to leave a thin film.
3. Lower heat to medium.
4. Pour 1/4 cup of batter onto the pan or griddle and wait for bubbles to appear.
5. Turn carefully and cook for a few more minutes.
6. Serve immediately with pure maple syrup - just like we do.