*  Exported from  MasterCook II  *

                     Liver Strudel -- Hors d'Oeuvre

Recipe By     : Rabbi Samuel Cooper
Serving Size  : 50   Preparation Time :0:00
Categories    : Appetizers

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       Crust:
  1 1/4  c             Flour -- sifted
    1/2  ts            Salt
    1/3  c             Shortening
  3      tb            Water (approximate)
                       Filling:
  2                    Onions -- minced
  3      tb            Fat
    1/2  lb            Beef liver -- sliced
  4                    Eggs -- hard-boiled
    1/2  ts            Salt
  1                    Egg -- beaten
  1      ds            Salt

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.

Filling:

Sauté onions in fat until light yellow. Add liver and sauté 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 4x12". 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°F oven for 20 minutes. Cool slightly and cut into 1/2"
slices.

Yield: 50 Servings

Note:

Rabbi Samuel Cooper was the rabbi of B'nai 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, 1974

Bill Spalding <[email protected]>


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