Update my dinner status, I'm making this tonight.
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Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Date: Fri, 12 Apr 1996 15:38:07 -0500 From: Kathi Sandler Here is a recipe that was passed around the Jewish-food mail list for Passover. Ive not tried it but it showed up several times. Heat the peas till just before boiling. Drain and cool. Saute onions in oil until soft. Dissolve bouillon cube in a small amount of water in microwave until it it soft enough to crush (about 2 minutes.) Mix crushed cube with onions and set aside. Place eggs, chopped pecans, peas, margarine and piece of bread in food processor and blend 2-3 minutes. Place ingredients in bowl and mix with onions. Refrigerate for 24 hour before serving. (tastes even better second or third day, and will keep for a week.) Within 6 hours of initial refrigeration this stuff is a "dead ringer for the real thing--have a little faith. We have a vegetarian friend who refused to touch it because she swore it was chopped liver!! copied from Jewish-food@eskimo.com FATFREE DIGEST V96 #102 From the Fatfree Vegetarian recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
