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| MOCK CHOPPED LIVER 2 1 large can peas 2 large onions (chopped) 1 vegetable broth cube 2 T vegetable oil 1 slice pumpernickel bread (toasted) 2 hard boiled eggs 4 oz. chopped pecans 1 1/2 tsp. margarine Salt to taste Heat the peas till just before boiling -- drain and cool. Saute onions in oil until soft. Dissolve vegetable broth cube in a small amount of water in microwave until it is soft enough to crush (about 2 minutes). Mix crushed cube with onions and set aside. Place eggs, chopped pecans, peas, margarine and piece of toasted pumpernickel in food processor and blend 2-3 minutes. Place ingredients in bowl and mix with onions. Refrigerate for 24 hours before serving. (Tastes even better second or third day, and will keep for a week.) Posted to http://groups.yahoo.com/group/Vegetarian_Jewish_Cuisine/ By gabriella_kapsaski@... |