Recipe - Egg Onion Parsley And Watercress Appetizer

One half cup (packed) chopped fresh
parsley
1 small Bunch fresh watercress
6 Handboiled eggs
One half md Sized onion
One fourth teaspoon Salt
1 teaspoon Prepared white horseradish,
to taste (up to 2)
1 tablespoon Sour cream (up to 2)
Pepper

Many of you talked about having egg and onion for shabbat. This was new to
me but it reminded me of a wonderful recipe I have used from the incredible
cookbook "Still Life with MenuCookbook" by Mollie Katzen. It is probably
the most dog eared of all my vegetarian cookbooks. The recipe is dairy but
it is also one of the dividends of a vegetarian Shabbat dinner.
Method

1. Mince the parsley and watercress separately using the steel blade with
the motor running steadily until each is find and feathery. Transfer to a
mediumsized bowl.

2. Process the eggs and onions separately using the steel blade
attachment, pulsing on and off until the eggs and oinions are each finely
grated. Add them to the bowl.

3. Add remaining ingredients and fold everything together with a rubber
spatula. Mold into a mound in an attractive serving dish, cover tightly
with plastic wrap and chill at least several hours before serving. Serve
with Challah.
Posted to JEWISHFOOD digest V96 #54

Date: Thu, 17 Oct 1996 21:05:04 0400 (EDT)

From: Heather Chalmers HCHALMER@flemingc.on.ca