Creamed Spinach

20 oz chopped frozen spinach
1/2-1 c non-fat sour cream
1-2 T prepared horseradish

Cook thawed spinach in a dry covered saucepan over a medium heat until water evaporates. Stir in sour cream and horseradish. Serve hot. Yield: 6 Servings

Chicken Liver Salad

NOTE: Schmaltz is rendered (melted) chicken fat. You can actually buy this in places that sell Jewish and/or specialty foods. If you want to make your own, get some chicken fat and put in a frying pan on low heat. Stir the pieces of fat frequently; if there's lots of fat, you can drain the pan into a container to keep things from splattering too much. The fat will eventually melt down to a tough, dry blob (the griveners) at which point you're done rendering. The liquid fat is the schmaltz. But trust me, buying it is much easier.

1 lb chicken livers
1 onion (large)
2 garlic cloves
3 T schmaltz
3 eggs, hard boiled

Melt the schmaltz in a large frying pan. Saute the onions and garlic in the schmaltz until the onions are tender and caramelized. Add the chicken livers, and saute until done. (Livers are done when they are no longer red or pink on the inside.)

Chop the cooked livers and onions, along with the hard boiled eggs. They should be fairly coarsely chopped. Season with a little salt, and a little more melted schmaltz if things are dry. The result should be smooth and a tiny bit sweet from the onions.

Simple Peanut Butter Cookies

Very simple peanut-butter cookies. They are a little moist but that's fine - just don't burn.

Preheat oven to 325 degrees

To make one batch:

1 cup peanut-butter
1 cup Splenda sugar
1 large egg or equivalent to two eggs with Eggbeaters

Mix everything together. Place blobs of cookie dough on a greased cookie sheet in the size you like, and flatten with a fork to make the traditional peanut-butter cookie pattern. Put in oven and bake for 8-10 minutes.