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RECIPES OF THE MONTH
Recipes for Passover Basic Fish Sauce fish bones and heads, washed 2 onions, sliced 3 carrots, whole or sliced 1 potato, peeled and sliced (optional) (I usually include this) 1-3 teaspoons of salt 1-3 teaspoons sugar (optional) (I usually include this) Place all ingredients in a large pot and fill one-third to one-half full of water. There should be enough water to cover the fish to be added later. Bring to a boil. White & Pike Gefilte Fish 3-4 pounds whole yellow pike and white fish fish, ground 1/2 pound carp 2 eggs 1 large onion 2 carrots salt to taste sugar (optional) Basic Fish Sauce In a blender whip up onion, eggs, and vegetables. Combine with ground fish and all seasonings. Mix well and set aside. Prepare basic fish sauce and heat to boiling. Form fish mixture into balls or patties (wet hands with cold water), and drop carefully into 8-quart pot one at a time. When broth returns to a boil, lower flame, cover and simmer for 2-2 1/2 hours, depends on size fish you made. Remove the fish from liquid, arrange on a large serving platter with a slice of carrot on each and pour on a bit of the sauce if you want an aspic. Chill. Yields 12-18 portions. Grandma’s Noodle Kugel 1⁄2 stick butter or margarine 1⁄2 pound gluten-free twisty noodles 3 eggs 1 small carton cottage cheese 1⁄2 cup sour cream 2 teaspoon sugar 2 teaspoon cinnamon 1/3 cup raisins 3 cups milk Preheat oven to 375 degrees. Melt butter or margarine in baking pan. Cook noodles. Drain. Separate 3 eggs and beat yolks, reserving egg whites. In a separate bowl, whip egg whites until stiff. Combine noodles with egg whites, cottage cheese, sour cream, sugar, cinnamon and raisins in baking pan. Stir in milk. Fold in egg yolks. Bake 60 minutes. |
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