The Chabad-Lubavitch Jewish Center in Owings Mills, Md., has published a new kosher cookbook – KosherLicious Dishes – that brings together a collection of creative and delicious recipes, including some of the synagogue's favorite recipes.

With more than 250 recipes, the new cookbook divides its offerings into eight sections: breads and rolls; soups; salads, spreads and dips; main dishes – fish, poultry and meat; kugels, pastas and side dishes; dairy; desserts; cakes and cookies.

"The recipes are a combination of traditional Jewish favorites and modern Jewish cooking. They are easy, creative, fun and delicious – simply KosherLicious," says Chanie Katsenelenbogen, program director at Chabad and editor of the cookbook.

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In addition to the recipes, the cookbook also discusses the mitzvah of keeping kosher as well as the various blessings over food. The cookbook may be purchased online at ChabadOM.com. All proceeds will benefit the synagogue's programs.

A tasting of the recipes in the new cookbook:

Bubby's Chicken Soup

3-4 pieces chicken of choice (use chicken breast for clearest soup, but chicken legs and wings are also acceptable)
4 Spanish onions, peeled
4 large carrots, peeled
1 medium zucchini
5 stalks celery
1 parsnip, peeled
1 turnip, peeled
1 leek, peeled
Fresh parsley and dill, optional (place in garnet bag to keep soup clear)
4 tbsp salt
1 clove garlic, peeled
Dash pepper
1 bay leaf

Place all ingredients in an 8-qt pot, and cover with water. Bring to boil. Cover pot and lower flame to a simmer. Cook 4 hours. Remove bay leaf, garlic and any vegetables you don't want to eat. Add water if needed.

Avocado & Tomato Platter

1 1/2 ripe avocadoes
1/2 red onion
4-5 plum tomatoes

Dressing:

1/2 avocado, mashed
1/4 cup brown sugar
1/4 cup vinegar
1/4 cup mayonnaise
1/2 cup oil
1 tsp mustard
1 tsp salt
Pepper, to taste

Blend dressing ingredients very well and keep refrigerated. Cut tomato slices and place them around a platter, leaving the center empty. Cut avocado into small cubes and place in center of platter. Dice red onion and sprinkle over avocado. Pour dressing over entire platter.

Noodles & Green Beans

1 package medium egg noodles
20 oz frozen green beans (French-cut is most elegant)
1 packet (3 tbsp) onion soup mix
2/3 cup mayonnaise
Cook noodles and green beans in salted water. Drain and cool.

Preheat oven to 350 degrees. Mix noodles with mayonnaise and onion soup mix, and pour into 9x13 inch pan. Bake uncovered, 45 minutes.

Honey Cookies

3 cups flour
1 cup sugar
3 eggs
1/2 cup shortening or margarine
4 tbsp honey
1 tsp baking powder
1 tsp baking soda
1 tbsp cinnamon

Preheat oven to 425 degrees. Mix all ingredients until smooth. Place by teaspoonful onto lined cookie sheet, two inches apart. Bake 10 minutes.