| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
servings |
INGREDIENTS
| 3 |
cn |
Sardines in oil |
| 1 |
cn |
Sardines in mustard |
| 4 |
|
Hard boiled eggs |
|
|
Mustard |
|
|
Relish |
|
|
Mayonnaise |
INSTRUCTIONS
Our tradition has always been a dairy buffet with lox, cream cheese, white
fish, white fish salad, chopped herring, deviled eggs, sweet kugel with
sour cream, fresh veggies (lettuce, tomato, onion, green pepper and
cucumber slices), bagels and rye bread. We have orange and tomato juice on
hand with coffee and tea as well. Honey cake, fruit and a jello mold finish
off the meal. One of my mother's specialities was a sardine salad which she
made:
mash sardines with hard boiled eggs, add mustard, relish and mayonnaise to
taste and texture you desire.
Most people think it is chopped liver when it is served. I was never fond
of sardines, but I do love this.
Posted to JEWISH-FOOD digest by judith trachtman
<Judith.Trachtman@cbis.ece.drexel.edu (Judy Trachtman)> on Sep 29, 1998,
converted by MM_Buster v2.0l.
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