| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Onions, diced |
| 6 |
|
Garlic cloves, chopped |
| 1 |
kg |
Zucchini |
| 2 |
|
Hard boiled eggs |
| 1 |
tb |
Mayonnaise |
| 1 |
ts |
Cayenne pepper (adjust to taste!) |
|
|
Salt and pepper to taste |
|
|
Oil for cooking |
INSTRUCTIONS
Here are some nice salads we made in the Jewish cooking class that I took
here. It was taught by Bilha Widmann.
1. Peel the zucchini and chop coarsely.
2. Heat the oil in a pan, and fry the onion and garlic a few minutes until
golden.
3. Add the zucchini and spices, mix well, and let cook till all the liquid
is gone.
4. Remove mixture from heat and let cool.
5. Chop the hard boiled eggs finely. Add along with the mayonnaise to the
zucchini mixture, and mix well.
Posted to JEWISH-FOOD digest V97 #030
From: Karen Snyder <100130.1562@CompuServe.COM>
Date: 19 Sep 96 18:05:58 EDT
A Message from our Provider:
“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”