Lentil Pate (aka Mock Chopped Liver) by Eliza Lubetkin

¾ cup lentils
1 onion
¾ cup walnuts finely chopped
1 hard boiled egg
salt and pepper to taste
olive oil

Cover lentils with water and cook until done (30-40 min). Brown the
onion (chopped) in olive oil. Put lentils, walnuts, and onion in
food processor or blender and blend. Add salt and pepper, and hard
boiled egg and continue to process until fairly smooth. Serve
chilled.


German Rye Bread Recipe (makes four small loaves)

4 cups warm water (110 to 115 degrees
6 tablespoons sugar
1 (.25 oz) package active dry yeast
2 tablespoons caraway seeds (optional)
2 teaspoons salt
2 cups rye flour
3 ½ cups whole wheat flour
3 1/3 cups bread flour
1 teaspoon cornmeal

In a large bowl, mix the water, sugar, and yeast. Let stand 10 min.

Add caraway seeds, salt, and all flours. Combine thoroughly. Allow
dough to rise for 1 hour in a warm place

Meanwhile, grease two baking sheets with nonstick cooking spray and
sprinkle with cornmeal.

After 1 hour of rising, divide dough into four sections and shape into
rustic loaves on the baking sheets. Allow loaves to rise 30 min.

With a sharp knife, make several slashes across the top of each loaf
of bread. Bake at 400 degrees for 30-34 min.

Remove loaves when the tops are golden brown. Brush the tops of your
German rye loaves with melted butter for a softer bread crust. Cool
on wire racks