Passover Favorites (2) Collection



B

Barry Kimelman

Guest
Passover Cheese Blintzes
Mom's Gefilte Fish



Title: Passover Cheese Blintzes
Categories: Kosher, Main dish, Cheese/eggs
Yield: 1 servings

3 Eggs, beaten
3/4 cup Matzo cake meal
1 1/2 cup Water
1/2 tsp Salt

--------------------------Filling--------------------------
1 lb Dry cottage cheese
1 Tbsp Thick cream
1/2 tsp Salt
1 Egg
1/2 tsp Sugar

To the beaten eggs, add the salt, alternately a little
of the cake meal and water, mixing thoroughly. Pour
into a small hot greased frying pan only enough batter
to make a very thin pancake, tipping pan from side to
side. Toss out on a towel, fried side up. Make a
number of sheets this way. Place a heaping tablespoon
of cheese mixture on each sheet, fold sides of sheet
in over mixture to form an envelope, and fry again on
both sides until brown.

To make filling: Press cheese through a sieve, add
remaining ingredients and beat until smooth.



Mom's Gefilte Fish

Recipe By : Carole Walberg's Mother
Serving Size : 12 Preparation Time :3:00
Categories : Fish Jewish
Passover


Fish:
2 pounds fish fillets (pickerel & whitefish or pike)
1/3 cup oil
5 large eggs
2 Tablespoons Matzo Meal
1/2 cup water
1 1/2 teaspoons salt -- to taste
1/2 teaspoon pepper -- to taste
1 teaspoon sugar
1 small onion

Fish Stock:
head, skin, bones from fish -- if available
2 stalks celery -- cut in half
2 carrots -- cut in half
1 large onion -- cut in half
6 cups cold water -- approximately
1 Tablespoon Margarine
1 Teaspoon Sugar
1 Teaspoon Salt

Fish: Salt fish fillets. Let stand for approximately 15 minutes. Rinse
fillets. Grind fish and onion using processor or meat grinder. Add
seasonings, water, oil, eggs, and matzo meal to fish-onion mixture. Mix
well. Shape into patties and fry in hot oil until nicely browned.
Patties are easily shaped if hands are moistened with cold water.
Stock: Place fish patties and vegetables in bottom of large stock pot
(Add fish bones, etc. if available). Add water to cover fish. Add
seasonings and margarine. Cover and simmer for about 2 hours. If
desired, fish may be made into patties and then frozen before the
simmering. Carefully remove fish from stock and arrange on platter with
vegetables around the fish. Serve hot or cold with horseradish.

Barry Kimelman
Toronto, Ontario, Canada



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