This is a golden rule indeed! It does not merely forbid all petty malice and revenge, all cheating and over-reaching. It does much more. It settles a hundred difficult points, which in a world like this are continually arising between man and man. It prevents the necessity of laying down endless little rules for our conduct in specific cases. It sweeps the whole debatable ground with one mighty principle. It shows us a balance and measure, by which every one may see at once what is his duty. Is there a thing we would not like our neighbor to do to us? Then let us always remember, that this is the thing we ought not to do to him. Is there a thing we would like him to do to us? Then this is the very thing we ought to do to him. How many intricate questions would be decided at once, if this rule were honestly used!

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs	Jewish		22	– 24

INGREDIENTS

1	cn	(7 ounces) tuna fish, drained, liquid reserved
1/3	c	Chopped, toasted almonds
		Water added to reserved tuna liquid to make 1 cup
1/2	c	Oil
1	ts	Salt
1	tb	Minced fresh parsley (optional)
1		Very small onion, finely grated
1/8	ts	Black pepper
1	c	Matzo meal
4		Eggs
		Grease for baking sheet

INSTRUCTIONS

Source: Newsgroups: rec.food.recipes From: yoel@brachot.jct.ac.il
"These puffs may be made with a tsp-ful of batter to yield many tiny puffs,
which are ideal crunchy hot hors d'oeuvres. For an excellent luncheon dish,
serve large puffs with a creamed mushroom sauce."
Finely chop the tuna in a wooden chopping bowl. Add the chopped almonds.
Mix together and set aside. In a medium sized saucepan, pour the cup of
tuna liquid and water mixture, add the oil, salt, parsley, grated onion and
pepper. Bring to a boil. Add the cup of matzo meal all at once. Beat
rapidly over low heat until the mixture leaves the sides of the pan and
forms a smooth compact ball. Set aside to cool a bit. Add the eggs one at a
time, beating hard with a spoon after each addition, until the mixture is
shiny. Add the tuna mixture. Blend thoroughly. Drop the mixture by the
heaping tbs-ful onto a greased baking sheet. Do not crowd them; leave room
for expansion. Bake in a preheated 450 degree F oven for 10 minutes. Turn
the heat down to 350 degrees F and continue baking for an additional 30-45
minutes, until brown. Serve hot. Posted to JEWISH-FOOD digest V97 #081 by
alotzkar@direct.ca (Al) on Mar 9, 1997

A Message from our Provider:

“Peace starts with a smile.”