Dandelions with fried onions (Hind-Beh Mi'Lia)

1 lb. dandelions
2 medium diced onions
2 tbsp. salad oil
1/2 tsp. salt (to taste)
1 qt. boiling water

Boil water in large saucepan and add salt and clean dandelions. Lower heat to medium and cook until tender. Remove. Cool by pouring dandelions in strainer and pouring cold water over them. Remove from strainer and squeeze tightly to remove water. Sprinkle with salt. Fry onions in oil in small skillet until golden brown. Add dandelion mixture and cook together for about 10 minutes.

Source: Myrrh-Bearers of St. George Orthodox Church of New Kensington, Pa., "Sittoo's Loving Touch" (1978); recipe by Christine Mitchell.

Vegetable chopped liver

1 lb. can green beans, drained
1 lb. can string beans, drained
6 hard-cooked eggs
3-4 lg. onions, sauteed
15 crackers (Tam Tams) or equivalent
12 walnuts
2 tbsps. mayonnaise

Grind all ingredients together and then season to taste using the mayonnaise, salt and pepper. If food processor is used, be careful not to make it too fine. This can be frozen.

Source: Agudath Achim Sisterhood of Little Rock, Ark., "Spice of Life" (no date given); recipe by Annette Rosch.