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Recipe Name: Liver Strudel -- Hors D'oeuvre Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 50

1 1/4 Cup(s) Sifted flour
1/2 Teaspoon(s) Salt
1/3 Cup(s) Shortening
3 Tablespoon(s) Water, approx.
2 Onions, minced
3 Tablespoon(s) fat
1/2 Pound(s) Beef liver, sliced
4 Hard-boiled eggs
1 Egg, beaten
FOR THE CRUST:Sift flour and salt together. Cut in shortening until
mixture is likecoarse sand. Add water a little at a time until all is
moistened andpieces cling together.FOR THE FILLING:Sauté onions in fat
until light yellow. Add liver and sauté 4 minutes oneach side. Put
onions, livers, and eggs through a food chopper. Mix withremaining fat
left in skillet and salt and pepper.Divide dough into thirds and roll
very thin into strips 4 inches by 12inches. Lay a bar of liver mixtue
down the middle of each strip. Rollhalf the pastry over it; brush with
eggs and cover with other side ofpastry. Brush all over with egg and
seal ends. Place on baking sheetsand bake in 400° oven for 20 minutes.
Cool slightly and cut into 1/2inch slices.Makes 50 pieces.Historical
Note:Rabbi Samuel Cooper was the rabbi of B'nai Jacob Synagogue
ofCharlestown, WV for 1932 to 1974. Concerned with human rights,
RabbiCooper has performed as chairman of the West Virginia Human
RightsCommission. Mrs. Cooper, a well-known gourmet cook who has
publishedseveral cookbooks, comments that she always practices her
dishes on theRabbi first.Source: "Mountain Measures" -- Junior League
of Charleston, WV ed. 1974billspa@icanect.netNOTES : The filling
(chopped liver) for this recipe may also bepurchased at a
delicatessen.Recipe by: Rabbi Samuel Cooper Posted to MC-Recipe Digest
V1 #747 byBill Spalding <> on Aug 19, 1997

Nutrition (calculated from recipe ingredients)
Calories: 57
Calories From Fat: 20
Total Fat: 2.3g
Cholesterol: 40.4mg
Sodium: 69.9mg
Potassium: 48.2mg
Carbohydrates: 6.5g
Fiber: <1g
Sugar: <1g
Protein: 2.6g

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