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Name: Liver Strudel -- Hors Doeuvre
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 50
Cuisine: American
Ingredients: 1/2 ts Salt; 1/2 lb Beef Liver; sliced; 3 tb Water (Approx.); 3 tb Fat; 1 ds Salt; 1 Egg beaten; 1/3 c Shortening; 4 Hard-Boiled Eggs; 2 Onions; minced; 1/2 ts Salt; 1 1/4 c Flour sifted

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INGREDIENTS

1/2 ts Salt
1/2 lb Beef Liver; sliced
3 tb Water (Approx.)
3 tb Fat
1 ds Salt
1 Egg ; beaten
Crust
1/3 c Shortening
Filling
4 Hard-Boiled Eggs
2 Onions; minced
1/2 ts Salt
1 1/4 c Flour ; sifted

INSTRUCTIONS

FOR THE CRUST: Sift flour and salt together. Cut in shortening until mixture is like coarse sand. Add water a little at a time until all is moistened and pieces cling together. FOR THE FILLING: saute onions in fat until light yellow. Add liver and saute 4 minutes on each side. Put onions, livers, and eggs through a food chopper. Mix with remaining fat left in skillet and salt and pepper. Divide dough into thirds and roll very thin into strips 4 inches by 12 inches. Lay a bar of liver mixtue down the middle of each strip. Roll half the pastry over it; brush with eggs and cover with other side of pastry. Brush all over with egg and seal ends. Place on baking sheets and bake in 400? oven for 20 minutes. Cool slightly and cut into 1/2 inch slices. Makes 50 pieces. Historical Note: Rabbi Samuel Cooper was the rabbi of Bnai Jacob Synagogue of Charlestown, WV for 1932 to 1974. Concerned with human rights, Rabbi Cooper has performed as chairman of the West Virginia Human Rights Commission. Mrs. Cooper, a well-known gourmet cook who has published several cookbooks, comments that she always practices her dishes on the Rabbi first. Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 billspa@icanect.net NOTES : The filling (chopped liver) for this recipe may also be purchased at a delicatessen. Recipe by: Rabbi Samuel Cooper Posted to MC-Recipe Digest V1 #747 by Bill Spalding on Aug 19, 1997

NOTES

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Liver Strudel -- Hors Doeuvre

1/2 ts Salt
1/2 lb Beef Liver; sliced
3 tb Water (Approx.)
3 tb Fat
1 ds Salt
1 Egg beaten
 Crust
1/3 c Shortening
 Filling
4 Hard-Boiled Eggs
2 Onions; minced
1/2 ts Salt
1 1/4 c Flour sifted

FOR THE CRUST:    Sift flour and salt together. Cut in shortening until mixture is like  coarse sand. Add water a little at a time until all is moistened and pieces  cling together.    FOR THE FILLING:    saute onions in fat until light yellow. Add liver and saute 4 minutes on  each side. Put onions, livers, and eggs through a food chopper. Mix with  remaining fat left in skillet and salt and pepper.    Divide dough into thirds and roll very thin into strips 4 inches by 12  inches. Lay a bar of liver mixtue down the middle of each strip. Roll half  the pastry over it; brush with eggs and cover with other side of pastry.  Brush all over with egg and seal ends. Place on baking sheets and bake in  400? oven for 20 minutes. Cool slightly and cut into 1/2 inch slices.    Makes 50 pieces.    Historical Note:    Rabbi Samuel Cooper was the rabbi of Bnai Jacob Synagogue of Charlestown,  WV for 1932 to 1974. Concerned with human rights, Rabbi Cooper has  performed as chairman of the West Virginia Human Rights Commission. Mrs.  Cooper, a well-known gourmet cook who has published several cookbooks,  comments that she always practices her dishes on the Rabbi first.    Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974    billspa@icanect.net    NOTES : The filling (chopped liver) for this recipe may also be purchased  at a delicatessen.    Recipe by: Rabbi Samuel Cooper Posted to MC-Recipe Digest V1 #747 by Bill  Spalding <billspa@icanect.net> on Aug 19, 1997

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Nutrition

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Serving Size: 1 Serving (15g)
Recipe Makes: 50 Servings

Calories: 37
Calories from Fat: 20 (54%)

Amt Per Serving		% DV

	Total Fat 2.2g	3 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 1g
	Polyunsanturated Fat 0.3g
Cholesterol 22.4mg		7 %
Sodium 6.5mg		0 %
Potassium 12.1mg		0 %
Total Carbohydrate 3g		1 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 2.9g
Protein 1g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 37

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