By: Pearl Friedman

Preparation time: 15 minutes
Total cooking time: 15 minutes
Serves: 4

1. In the top of each mushroom, cut 4 slits, each 2 to 3 inches long and about 1/2 inch deep. Remove stems. Place mushrooms, top side up, in a shallow cassarole dish.

2. Sprinkle mushrooms with half of the balsamic vinegar. Lightly spray top side of mushrooms with vegetable oil spray. Turn mushrooms over and sprinkle with remaining vinegar. Lightly spray bottom side with vegetable oil spray. Cover container with plastic wrap and set aside. (Will keep in refrigerator for up to 1 hour)

3. Combine vegetable broth, water and turmeric in a medium saucepan. Bring to a boil over high heat 2 to 3 minutes. Stir in the couscous, cranberries, lemon rind and salt. Remove pan from heat and let stand, covered, for at least 5 minutes or until time to serve.

4. Meanwhile, heat a medium saucepan over medium heat. Add oil and swirl to coat bottom of pan. When oil is hot, add garlic. Cook for 1 minute. Add the collard greens and 2 tablespoons water. Cook, covered, for 2 to 3 minutes or until greens are tender. Add the margarine and stir until it melts, (about 30 seconds). Remove pan from heat and cover to help retain heat.

5. Grill mushrooms over medium-high heat for 2 to 3 minutes on each side. Place mushrooms stem side up on serving plates. Spoon couscous on top of each mushroom. Spoon greens on top of couscous. Sprinkle with bell pepper. Serve warm.

By: Pearl Friedman

Preparation time: 15 minutes
Total cooking time: 15 minutes
Serves: 4-6

1. Add the noodles to a large pan of boiling water and cook for 3 minutes; drain well. Slice the corn diagonally. Heat the oil in a wok; add the green and red peppers, celery, carrot and mushrooms. Stir over high heat for 5 minutes.

2. Add corn and noodles. Reduce heat to low; cook 2 minutes. Blend cornflour with vinegar in a small bowl until smooth. Add chilli, tomato paste, stock cubes, sesame oil and undrained pineapple pieces to the bowl and stir to combine.

3. Pour pineapple mixture over ingredients in the wok. Stir over medium heat for 5 minutes or until the mixture boils and sauce thickens. Add the spring onions; serve immediately.

By: Pearl Friedman

Preparation time: 45 minutes
Total cooking time: 35 minutes
Serves: 4

1. Preheat oven to 400 degrees F. In a medium bowl, stir together all topping ingredients except margarine. Using a pastry blender, cut in margarine until mixture resembles course crumbs. Make a well in the center. Set aside.

2. For filling, in a small bowl, stir together sugar, 1 tablespoon all purpose flour, and ginger. In a large saucepan, combine peaches, raspberries and water (it is not necessary to thaw frozen fruit). Bring to a boil over a high heat. Reduce heat and simmer, covered, stirring often for about 5 minutes or until soft. Stir in flour-ginger mixture. Cook and stir until thickened and bubbly. Reduce heat and keep the filling hot.

3. In a small bowl, stir together egg and milk. Add to topping mixture. Using a fork, stir just until moistened. Transfer hot filling to an ungreased 1 1/2 quart baking dish. Immediately spoon small mounds of topping onto hot filling.

4. Bake, uncovered, for 20 to 25 minutes, or until a wooden toothpick inserted into one of the biscuit mounds comes out clean. Serve warm.

By: Dr. David Wiseman of Dallas

Wiseman has created Zaide Reuben's Esrog Farm (972-931-5596), a company that sells etrogs from Israel, his seedlings, an etrog booklet and T-shirts through his Web site: members.aol.com/zrsesrog.

Preparation Time: 70 minutes plus overnight soaking
Yield: about 4 cups.

1. Wash fruit, cut in half and remove seeds. Cut fruit including rind, into 2-inch chunks. Place in a bowl with water to cover. Cover with plastic wrap, and let stand overnight.

2. Next day, transfer fruit and water to a saucepan. Bring to a boil, then simmer uncovered for 30 minutes. Drain. You should have about 3 cups.

3. Place fruit in food processor, and pulse 3 or 4 times. Transfer to saucepan. Add 1 cup of sugar for every cup of fruit. Heat, stirring constantly, until sugar dissolves. Simmer for 30 minutes uncovered, stirring frequently, until marmalade thickens. Pour into jars, cover and refrigerate.