Hi Everyone,

I'm gonna post the other two recipes that I copied off the LC list.  They
were from a women named Myra Shinkman.  She evidently uses it for a lot
of things, encluding sauteing.  I will post to the list and ask her what
all she uses it for besides these next two recipes.

Betty

MYRA'S CHOPPED EGG AND ONION

12 hard boiled eggs, peeled
1 small onion, diced fine
1/3 cup schmaltz
1/2 teaspoon kosher salt or to taste
White pepper to taste

Chop the eggs to your own preference (I prefer pretty finely chopped
eggs).
Set aside.

Saute the onion in the schmaltz until it starts to brown.  Add the onion
and
schmaltz to the chopped eggs and mix well.  Add salt and pepper to taste,
and chill.

Makes about 4-6 servings.

Note:  I like spreading this on a Wasa cracker, but during Passover it
tastes just as good on celery!  Again, you can substitute vegetable oil
for
the schmaltz.


MYRA'S CHOPPED MUSHROOMS, EGGS AND ONION

1 medium onion, finely diced
1/4 cup schmaltz or vegetable oil
10-12 medium white mushrooms, finely chopped
12 hard boiled eggs, peeled and finely chopped
1/2 teaspoon kosher salt
Freshly ground black pepper to taste

Saute the onion in the schmaltz or oil until golden brown.  Add the
mushrooms and saute another 5 minutes or so, stirring frequently, until
mushrooms are softened and turned dark.  Remove from heat and let cool.
Mix
together with the eggs, salt and pepper.  Chill until ready to serve.

Makes 6 to 8 servings.

Note:  I really like this as an appetizer.


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