100 Year Old Jewish Recipes For Any Occasion!
Put an "old" spin on your regular recipes with 100 year old Jewish Recipes
Renew Your Love For Food by Eating a
Is your Betty Crocker cookbook not giving you any exciting cooking recipes that you'd be proud to share with loved ones? Are you still making the same dishes that every cookbook provides? Well that's all about to change with this 100 year old Kugel recipe!
It's a delicious pate that has been eaten by Jewish families for over 100 years and passed down from hungry generation to hungry generation. This recipe will make a nice appetizer,a yummy light lunch for an outdoor picnic or a simple dinner that goes great with a bottle of wine and your closest friends. 100 year old Jewish recipes can be used for any meal you choose. Whether you're already a fan of Jewish foods or a newcomer to the genre, these recipes are perfect for you!
The tasty and flavorful dish can be used in so many ways! The Jewish pate can liven up your cocktail parties by providing a treat as well as a conversation piece. The traditional dish can be taken to work potlucks where it can be paired with crackers,or spread onto bread. And of course, this fabulous recipe will go great at Jewish holiday celebrations where it can be used to compliment already memorable traditions or to start a brand new tradition!
So many distinct flavors are packed into this 100 year old recipe including fresh celery, tangy dijon mustard and the always delicious combination of rosemary, sage and thyme. You already have the right utensils to make this traditional Jewish recipe, and most of the ingredients are waiting for you in your pantry, so what are you waiting for?
These traditional Jewish recipes will make you glad that you searched the internet for something new and found 100 Year Old Jewish Recipes! So run to your kitchen and experience these delicious jewish recipes 100 years in the making!
100 Year Old Pate
2 Pound(s) Chicken livers
1/2 Pound(s) Bacon cooked crisp
1 Cup(s) Chicken stock
1 large White or yellow onion
2 Stalks celery with tops
1/4 Bell pepper
1 Clove garlic
1 Teaspoon(s) Heaping thyme
1/4 Teaspoon(s) Sage
1 Pinch rosemary
1 Small bay leaf
1/2 Teaspoon(s) Dijon mustard
1/2 Pound(s) Sweet cream butter
2 qt. sauce pan Colander or large strainer measuring cups and spoons food processor
mixer or blender
Pate molds or buttered 9" cake pan with release or a bowl
This recipe is an antique French farm recipe reported to be over 100 years old. It is a classic recipe with wonderful spices and subtle flavors.
For more traditional Jewish recipes go to our home page.