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
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|Serving Size: 1 Serving (1368g)|
|Recipe Makes: 1|
|Calories from Fat: 1274 (58%)|
|Amt Per Serving||% DV|
|Total Fat 141.5g||189 %|
|Saturated Fat 36.6g||183 %|
|Monounsaturated Fat 52.3g|
|Polyunsanturated Fat 32.6g|
|Cholesterol 4752.6mg||1462 %|
|Sodium 3258.4mg||112 %|
|Potassium 2801mg||74 %|
|Total Carbohydrate 7.7g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 7.7g|
|Protein 216.4g||309 %|
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Calories per serving: 2195
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