| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Eggs |
Jewish |
Appetizer |
8 |
Servings |
INGREDIENTS
| 1 |
cn |
(large) peas |
| 2 |
lg |
Onions (chopped) |
| 1 |
|
Beef bouillon cube |
| 2 |
tb |
Vegetable oil |
| 1 |
sl |
Pumpernickle bread (toasted) |
| 2 |
|
Hard boiled eggs (porbably can use just the whites if preferred) |
| 4 |
oz |
Chopped pecans |
| 1 1/2 |
ts |
Margarine |
|
|
Salt to taste |
INSTRUCTIONS
Date: Fri, 12 Apr 1996 15:38:07 -0500
From: Kathi Sandler <kas@flash.net>
Here is a recipe that was passed around the Jewish-food mail list for
Passover. I've not tried it but it showed up several times.
Heat the peas till just before boiling. Drain and cool. Saute onions in
oil until soft. Dissolve bouillon cube in a small amount of water in
microwave until it it soft enough to crush (about 2 minutes.) Mix crushed
cube with onions and set aside. Place eggs, chopped pecans, peas,
margarine and piece of bread in food processor and blend 2-3 minutes. Place
ingredients in bowl and mix with onions. Refrigerate for 24 hour before
serving. (tastes even better second or third day, and will keep for a
week.) Within 6 hours of initial refrigeration this stuff is a "dead
ringer for the real thing--have a little faith. We have a vegetarian friend
who refused to touch it because she swore it was chopped liver!!
copied from Jewish-food@eskimo.com
FATFREE DIGEST V96 #102
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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