Dedication

          If truth be told, my four kids complain that I didn't cook enough when they were young.  Okay, I guess I'll have to agree with them, but how come I like collecting cookbooks so much?

          In 2008, on my 57^th birthday, I was thrilled to edit this cookbook, dedicated to the memory of my mother, Besse Sebulsky Royce.  Thank you to all my friends and family from both Israel and the U.S. for sharing their favorite recipes with me. 

     My mom passed away almost 24 years ago, at age of 66.  This year, in 2009, she would've celebrated #90!

          Who was she?  She was the typical stay-at-home mom of the 1950's with dinner on the table--6 p.m.--five nights a week.  Growing up in the suburbs of  Minneapolis, the five of us kids were expected to be ready for dinner when my dad came home from work. 

          Friday nights always meant a special Shabbat meal.  She started her preparations early in the week, planned the menu and placed her order with the kosher butcher.  Our meals were always creative and delicious.  She was the consummate hostess and cook.   

          My mother was my role model in how to organize, prepare and host Shabbat and holiday meals.  In her memory I dedicate this diverse collection of recipes.  I believe she would've been proud to see the woman, mother and hostess I have become.

From Besse's Recipe Box

Cashew Kamish Bread

Mix together:

4 eggs                                                 1 c. oil

1 c. sugar                                             1 t. vanilla

Add (at low speed of mixer):

3 c .(scant) flour                                1 t .baking powder

1-1/2 c. chopped cashews

Spread mixture into greased pan 11" x 14".  Spread evenly over pan until the mixture hits the side.

Bake 350 degrees for 20 minutes.  Turn upside down on bread board.  Cut lengthwise into four strips and cut widthwise into

Toast on both sides until lightly browned.

Makes 1"-1 1/2" bars.