Sweet Carrots: This was always served on Rosh Hashanah, Yom Kippur and Pesach. Grate carrots. Put a little oil and water in a pot. Add carrots and sugar. Cook until soft, covered pot. Add small amounts of water if needed. Should not be runny when done.

Sweet Cabbage: This and the following cabbage recipe were served sometime during the week of Sukkot. Shred cabbage. Cook same as above sweet carrots. It was always served over boiled potatoes, or with homemade noodles. For company, we added lightly sauteed sliced almonds.

Savory Cabbage: Shred cabbage. Thinly slice onion. Put a little oil in pot. Saute but do not brown onions. Add a little water, cabbage and sugar (very little). When soft, add salt, pepper and sugar to taste. Once again, serve over potatoes or noodles. And again, add the almonds to make it fancy.

Spinach: My mother had switched to the convenience of frozen, chopped spinach many, many, years ago! But I remember washing the grit off spinach leaves. Prepare frozen, chopped spinach. Don't drain. Prepare a roux, a little oil and a small amount of finely chopped onion. When onion is soft, add a little flour. Cook flour, but don't brown it. Add spinach and enough liquid to make it thick and creamy, not runny. Stir in fresh minced garlic, salt and pepper. Garlic powder is a fine substitute.

Sauerkraut: Rinse and drain sauerkraut. Thinly slice onion. Cook both in a little oil and sugar until golden brown. Serve over broiled potatoes.

Brussel Sprouts: Wash fresh sprouts; trim and cut in half or use frozen. Peel and cut potatoes into chunks, similar size as sprouts. Make a roux with oil, garlic (cook a little first), paprika and flour. Cook until browned. Add water and bring to boil. Add sprouts and potatoes, salt and pepper. Cook until tender, covered partially. Check water. Should have nicely thickened gravy.

Paprikas Potatoes: Finely chop onions. Cook in a little oil, but do not brown. Sprinkle with paprika. Add sliced potatoes, sprinkle with paprika again and stir to coat potatoes. Cook and stir carefully a bit; then add water barely to cover and salt. Cover partially, cook and check water. When potatoes are done, you should have nicely thickened gravy.