RECIPES continued from page 15

Make crust: Combine crust ingredients
in a medium bowl and stir until well
combined. Press the crumb mixture into
the bottom of a 9-inch springform pan.
Do not grease the pan.
Preheat oven to 550 degrees. Beat
together all filling ingredients except
egg, until smooth. Add eggs one at a
time, beating well after each addition,
until completely incorporated.
Pour the filling mixture into the
prepared springform pan and bake on
the center rack for 10 minutes.
Reduce heat to 300 degrees and bake
for 1 hour more. Turn oven off. Run a
knife gently around the edge of the
springform pan, but do not remove
the cake from the oven.
Leave the oven door slightly open and
let cake cool in the oven, up to overnight.
Chill before serving. Serves 16.

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16 • SOURCEBOOK 2002 • JN

CHOPPED LIVER

Jewish like you wouldn't believe, though
the French have their pate and doubtless
other cultures have their versions.

4 T. vegetable oil or schmaltz

2 cups chopped onion
1 pound fresh chicken livers,
broiled until cooked through
and cooled
3 hard boiled eggs, chopped
Salt and fresh ground black pepper
to taste

Heat oil or schmaltz in a large skillet
over medium high heat. Add onions
and saute until very golden.
Place the cooked livers in the bowl
of a food processor and pulse until
ground, not mashed (they should not
be smooth). Add the onions and
hardboiled egg and seasonings and
pulse a few times to incorporate them.
Chill until ready to serve. Makes 12
servings with small rye bread slices or
matzo.

MUSHROOM BARLEY
SOUP

3 T. vegetable oil
1 cup chopped onions
1 cup chopped celery
2 cups diced carrots
12 cups chicken broth or water
1 pound mushrooms, sliced thin
3/4 cup pearl barley, rinsed
1/2 cup fresh chopped parsley
Salt and pepper to taste
1 cup frozen peas, thawed

