Break the Fast Egg Salad mold Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Ingredients:
1 tablespoon gelatin
1½ cups water
2 cups mayonnaise
20 chopped eggs
1 large stalk, finely diced celery
1 medium chopped green bell pepper
1 medium chopped red bell pepper
4 tablespoons relish
1 tablespoon salt
2 tablespoons lemon juice
Directions:
Combine eggs, celery, green pepper, red pepper, relish, salt, lemon juice and mayonnaise in a large bowl. Dissolve gelatin in ½ cup of cold water. Bring remaining cup of water to a boil and add to dissolved gelatin. Cool slightly. Add gelatin mixture to egg mixture and mix thoroughly. Pour into a lightly greased ringed salad mold and chill until set.(about 3 hours)
Serve with crackers or cocktail rye bread.
Compliments of Ruthe Rogow
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Directions: |
Directions:Directions:
Combine eggs, celery, green pepper, pimento, relish, salt, lemon juice and mayonnaise in a large bowl. Dissolve gelatin in ½ cup of cold water. Bring remaining cup of water to a boil and add to dissolved gelatin. Cool slightly. Add gelatin mixture to egg mixture and mix thoroughly. Pour into a lightly greased ringed salad mold and chill until set.(about 3 hours)
Serve with crackers or cocktail rye bread.
P.S. If you would like to "kick it up a notch" as Emeril BaGasse would say, add in a small can of diced chilies, found in the Mexican section of the supermarket. Just be careful not to use canned diced jalapeños.
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:30 minutes plus a few hours to jell in the refrigerator |
Personal
Notes: |
Personal
Notes: Some recipes, although not actually Jewish, just seem that way, probably because they are the favorite of so many traditional cooks. This recipe is an especially good example. It is often served at a brunch or the “break-the-fast” at the end of the Jewish Day of Atonement (Yom Kippur) It is pretty enough to serve on any festive occasion.
I have great affection for this particular recipe because it was often served by Ruthe Rogow, of blessed memory. She was the unofficial caterer of Congregation Beth Israel in San Diego, where I served as their rabbi for nearly 20 years. Ruth was the kindest, warmest person I have ever known. Virtually everything she did was with a smile. Both of my children had their bar/bat mitzvahs at Beth Israel and the entire congregation was invited, meaning hundreds of people. Serving for such a large crowd on a budget is not easy but Ruthe came through. These egg salad molds were the hit of the brunch.
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