Apricot Glazed Baked Salami - Ruth Rubinstein
1 whole kosher salami, wrapper removed
1 jar low sugar apricot preserves
1 can halved apricots with syrup
 
 
 
 
 
Preheat oven to 275 degrees
Place salami in prepared baking dish
Combine ingredients and mix well
Pour half of mixture evenly over salami
Bake 3 hours, baste occasionally
Let cool for 1 hour before serving
Serve on a board with sharp knife or slice into 1/2" thick slices
Pour reserved marinade mixture into serving bowl and serve along with salami

 
Mock Chopped Liver - Harriet Lenowitz

1 large can sweet peas (15 oz)

4 hard boiled eggs - whites only

1 cup walnuts

1 onion chopped and sauteed

 

 

 

 

Put all ingredients in food processor and mix well

add canola oil, salt and pepper to taste

Vegetarian Chopped Liver - Genia Kutner

6 hard boiled eggs

1 pkg frozen french style green beans

1 large onion, chopped

3 oz chopped walnuts

salt to taste

oil or margarine


Saute onion in margarine until soft. 

 Grind up eggs. 

 Cook string beans according to directions on package, then grind.

Mix all ingredients together and add salt to taste

Salmon Souffle - Rita Erstein

1 large and 1 small can red or pink salmon

2 medium onions

2-3 carrots

1/3 cup melted margarine

2 tbs fat free sour cream

1 1/3 cups skim milk

1/3 cup flavored bread crumbs

1 1/2 cups frozen peas

salt and pepper to taste

 

Preheat oven 350 degrees

Beat eggs, chop carrots, melt margarine, chop onions and add all ingredients.  Mix well and add peas.  Take skin and veins out of salmon, crush and add to mixture.  Put into high round or high square pan and bake 1 hour.

Salmon Loaf - Rita Roslin

1 large can salmon

1 whole egg

2 egg whites

1 small container plain yogurt

1 small can onion rings

 

 

Preheat oven 350 degrees

Mix all the ingredients together and place into a greased pyrex loaf pan. 

Bake for 45 minutes.