Vegetarian Chopped Liver

The year my sister Shelley went to Florida and came back with a Southern accent, she became a vegetarian for a while. Mom was forced to come up with some vegetarian dishes that the whole family would like. This recipe is actually one that has been round for ages-it is said to have been one of Isaac Bashevis Singer's favorites. It still gets high marks from Shelley, even though she's no longer a vegetarian, or a Southern belle. In the spirit of sibling rivalry, I have to say that I can't believe that Shelley and I actually like the same thing!


Ingredients:
2 Granny Smith apples, cored
1¼ pounds green beans, trimmed
1 tablespoon vegetable oil
1 large onion, chopped
2 large eggs, hard-boiled and peeled
2 cups (2 ounces) crushed corn flakes
Kosher salt and freshly ground black pepper to taste
Crackers, matzo, cucumber slices, and celery ribs, for serving

Method:

1.	Position a rack in the center of the oven and preheat the oven to 400ºF. Line a shallow baking dish with aluminum foil and lightly oil the foil.
2.	Place the apples on the in baking dish and bake until tender (they will split open), about 30 minutes. Cool. Discard the skin.
3.	Cook the green beans in a large pot of rapidly boiling, salted water over high heat until tender, about 6 minutes. Drain and rinse under cold running water until cooled.
4.	Heat the vegetable oil in a medium skillet over medium heat. Add the onion and cook, stirring occasionally, until golden brown, about 6 to 8 minutes.
5.	In batches, pulse the apples, green beans, onion, and eggs in a food processor together just until coarsely chopped, scraping down the sides of the work bowl as needed. Transfer to a bowl. Return all of the chopped ingredients to the processor with the corn flakes and pulse again a few times to combine. Season with the salt and pepper. Cover and refrigerate until chilled, at least 2 hours. (The spread can be made up to 2 days ahead.)
6.	Served chilled or at room temperature, with crackers and fresh vegetables for spreading.