God does not call all elders to be entrepreneurs, men who begin ministries and build them. Nor does He call all elders to be producers, men who accomplish a great amount of work in the church, although those are worthy things. Neither does He call all of them to be managers, adept at mobilizing others in the Lord's service, although that, too, is a worthy thing. The Lord does, however, call all elders to be godly leaders, men who by their exemplary lives as well as their sound teaching and preaching set a pattern of virtue and devotion to the Lord for other believers to follow.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs	Jewish	Seafood, Jewish	18	Servings

INGREDIENTS

1	lb	Whitefish -or- Turbot Fillets, fresh or frozen
1	lb	Pike Fillets, fresh or frozen
2		Onions, sliced
4	c	Water
2		Carrots, sliced
1	ts	Salt
1/2	ts	Ground White Pepper
2		Eggs
1/4	c	Matzo Meal

INSTRUCTIONS

Defrost the fish, if frozen.  Save the head, skin and bones of fish when
filleting. Place them in a large saucepan with the onions, water, carrots,
salt and pepper. Cook over high heat until the fish is ready.
Grind the fish in a food processor.  Add the eggs and matzo meal. Mix until
well blended.
Drop balls of the fish mixture into the fish stock. Cover and simmer for 30
minutes.
Remove the cover and continue cooking for 10 minutes longer.
Cool the fish balls and place on a platter or in a bowl. Strain the fish
stock over fish balls.  Add the carrots around the fish. Chill Serve with
horseradish.
Serves 18
One Serving of 2 Fish Balls = Calories: 98 Carbohydrates: 2 Protein: 12
Fat: 4 Sodium: 190 Potassium: 20- Cholesterol: 56
Exchange Value: 2 Lean Meat Exchanges
Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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