Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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 mothers 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 on Sep 29, 1998, converted by MM_Buster v2.0l.
