| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
|
Fish |
15 |
Servings |
INGREDIENTS
| 6 3/8 |
lb |
Whitefish or pike in jellied broth |
|
|
Reserve 3/4 cups broth |
| 2 |
lg |
Onion,diced |
| 2 |
|
Carrot, diced |
| 2 |
|
Ribs` celery, diced |
| 1/4 |
c |
Parsley diced /added last |
|
|
Red pepper |
| 1/2 |
c |
Mayonnaise |
| 1/2 |
c |
Matzo meal |
| 2 |
ts |
Sugar |
|
|
Salt and pepper |
|
|
Pinch of dill weed |
| 4 |
|
Eggs |
INSTRUCTIONS
Saute: onions, carrots, celery, red pepper. Process fix until smooth, add
broth, jell, and vegetables. Add the four eggs beaten. Add mayo, matzo, and
rest of ingredients except parsley. Mix Put into 9 x 13 lightly greased
pan and sprinkle with paprika Bake at 325F for one hour or until firm.
Refrigerate . Can be made 24 hours in advance. Slice in large cubes. Serve
at room temperature
Per serving: 100 Calories; 7g Fat (63% calories from fat); 2g Protein; 7g
Carbohydrate; 52mg Cholesterol; 141mg Sodium
Recipe By: Roz at Paper Place/tpogue@idsonline.com
Posted to FOODWINE Digest 10 October 96
Date: Thu, 10 Oct 1996 17:44:21 +0100
From: terry pogue <tpogue@IDS2.IDSONLINE.COM>
A Message from our Provider:
“What’s missing in the name ‘JES S’? U!”