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Deli favorites stacked; matzo, pastrami, chopped liver ... easy to do ahead.

Matzo, pastrami, chopped liver . . . easy to do ahead

Great deli favorites--matzo, pastrami, chopped liver--join forces in this stacked sandwich. It's a cool make-ahead main dish for a spring supper. The cut slices show off ribbons of each flavor, and go with a refreshing cabbage salad. The recipe looks long, but each simple segment can be made as much as a day ahead. You frost thin sheets at matzo (handle carefully--they crack easily) with the fillings, stack them, and mellow in the refrigerator until the matzo softens enough to cut neatly. If observing Jewish dietary laws, broil livers on a rack and discard juices. You will need a little more chicken broth or schmaltz (rendered chicken fat) to make the chopped mixture spreadable.

Matzo Sandwich Torte

Cabbage salad (recipe follows)

4 matzos (each about 6 in. square),

plain or flavored with egg and


3/4 pound thinly sliced, fat-trimmed


Chopped liver (recipe follows)

About 1/2 cup chopped red onion

2 medium-size (about 1/4 lb. total)

Roma-type tomatoes, peeled

(optional), cored, and thinly


Dilled egg salad (recipe follows)

Thinly sliced red onion rings

Dill pickles Spoon 1 cup lightly packed cabbage salad into a strainer; place over bowl of cabbage salad and press out as much dressing as possible. Lay 1 matzo on a flat platter and cover with pastrami in an even layer, flush with edges. Pat pressed salad over pastrami to make an even layer. Lay another matzo on the counter; scoop chopped liver onto it, then spread in an even layer, flush with edges, using a long spatula. Set matzo on top of cabbage salad; press gently to settle it evenly and align matzo edges. Sprinkle liver with chopped onion. Lay the third matzo on the counter and cover with tomato slices. Dot with the egg salad, then spread in an even layer, flush with edges. Set this matzo on top of the stack; press gently to settle evenly and align matzo edges. Cover with the last matzo, pressing gently to settle evenly and align edges. Loosely drape torte with plastic wrap, sealing edges to keep moisture in. Chill at least 6 or up to 24 hours. Unwrap torte and garnish with onion slices. Drain dressing from remaining salad, and spoon salad into a bowl. With a sharp, serrated knife, cut torte in half through the middle; then cut each half in 4 equal pieces. Accompany with cabbage salad and pickles. Makes 8 servings. Per serving: 246 cal.; 19 g protein; 11 g fat; 18 g carbo.; 661 mg sodium; 279 mg chol.

Cabbage salad. Rinse and drain 1 small (about 1 1/2 lb.) napa cabbage; finely shred in a food processor or with a sharp knife. In a large bowl, mix together 1/2 cup rice vinegar, 3 tablespoons chopped fresh cilantro (coriander), 1 tablespoon Oriental sesame oil or salad oil, and 2 teaspoons sugar. Add cabbage and mix. If made ahead, cover and chill up until next day. Makes 6 cups. Per 1/2 cup: 23 cal.; 0.7 g protein; 1.2 g fat; 2.9 g carbo.; 6.8 mg sodium; 0 mg chol.

Chopped liver. In a 10- to 12-inch frying pan over medium heat, melt 1 tablespoon schmaltz (rendered chicken fat) or salad oil. Add 1 large onion, chopped; stir often until it is faintly browned and sweet tasting, about 20 minutes. Scrape the onion and drippings into a food processor or blender. Rinse 1/2 pound chicken livers, pulling off any fat. Pat livers dry. Return frying pan to medium heat and add 1 more tablespoon schmaltz or salad oil. When hot, add livers. Turn livers frequently, cooking just until they are slightly pink in center (cut to test), about 5 minutes. Pour in with onion. Chop 1 hard-cooked large egg; add to livers. Whirl until smoothly pureed. If needed to make mixture spreadable (about the consistency of soft peanut butter), add regular-strength chicken broth, 1 tablespoon at a time. Add salt to taste. If made ahead, cover and chill up until next day. Makes about 1 cup.--Phyllis Hart, Petaluma, Calif.

Dilled egg salad. Finely chop in a food processor or finely mash with a fork 2 tablespoons mayonnaise, 2 teaspoons Dijon mustard, 1/4 teaspoon Worcestershire, 1/4 teaspoon dry dill weed, and 4 hard-cooked large eggs. If made ahead, cover and chill up until the next day. Makes about 1 cup.
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Title Annotation:recipes
Date:May 1, 1990
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