| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
St. Louis |
|
1 |
servings |
INGREDIENTS
| 3 |
c |
(1 1/2 LBS) Eggplant; peeled and cubed |
| 1/3 |
c |
Chopped green pepper |
| 1 |
md |
Onion; chopped |
| 2 |
|
Cloves; garlic, crushed |
| 1/3 |
c |
Oil |
| 1 |
sm |
Can tomato paste |
| 1 |
cn |
(4oz) mushrooms; drained and chopped |
| 1/4 |
c |
Water |
| 2 |
tb |
Wine vinegar |
| 1/2 |
c |
Sliced stuffed olives |
| 2 |
tb |
Sugar |
| 1/2 |
tb |
Oregano |
INSTRUCTIONS
Try some of these from the Sisterhood of Traditional C ong. of Creve
Coeur(St. Louis) MO
Combine eggplant, green pepper, onion and garlic in oil. Cover and
cook over low heat for 30 min. ; stir occasionally Add rest of
ingredients; simmer 30 min. till tender. Chill, covered. Serve with
pita pieces or party rye.
These three recipes should be a start for a delicious kiddush. If you
are in a real hurry, you can purchase ready-made salsa...many of them
have either an OU or other hechsher on them. For other choices, try
some cold salads, rice, pasta, etc. If you need recipes, just ask and
I will send a few.
Posted to JEWISH-FOOD digest by "Sondra R. Dobinsky"
<sandee@stlnet.com> on Dec 24, 1998, converted by MM_Buster v2.0l.
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