| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
servings |
INGREDIENTS
| 1 |
|
8-oz jar herring filets in wine sauce; drained |
| 2 |
|
Apples; peeled and cored |
| 3 |
|
Hard cooked eggs; reserve 1 yolk for garnish |
INSTRUCTIONS
Source: The Best of Beth Israel - Milwaukee By: Bev Feiges
Chop (or process) all ingredients until finely mixed. If mixture is
too wet add fine bread crumbs to make it easier to spread.
Yield: 2 cups.
Posted to JEWISH-FOOD digest by Sy Dolnick <ssd1@csd.uwm.edu> on Jan
06, 1999, converted by MM_Buster v2.0l.
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