Bolitas De Bacalao Y Papa (codfish And Potato Puffs)

We have failed to understand that children and young people are not God-lovers until the Spirit changes them. They are dead to God. Our attempts at getting these young people to “pray the prayer” when they were small have not necessarily made them children of God. Their behavior belies the true state of their hearts. God has said that the only hope for them, therefore, is the regenerating work of the Spirit in the context of the preaching of the Word (James 1:18). However, our inadequate view of depravity and the inability of man has led us to resort instead to a greater confidence in entertainment to reach them and a minimizing of the use of the Word. If God has ordained that the Word and the Spirit are the only hope for these kids, then we should not avoid the means God has promised to bless.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs, Vegetables, Grains	Lao	Archived, Cuba, Fish, Update	25	Servings

INGREDIENTS

1	lb	Dried salt cod
4		All-purpose potatoes
		peeled and cubed
2		Cloves garlic, crushed
1	T	Salted butter, softened
		Salt to taste
		Generous grindings of black
		pepper
2		Eggs, lightly beaten
2	T	Minced fresh parsley
1	c	Cracker meal or very fine
		bread crumbs
		Peanut or vegetable oil for
		frying
		Fresh lime juice to taste
1		Drain the fish, place it in
		a small saucepan cover
		with fresh water

INSTRUCTIONS

and bring to a boil over medium-high heat. Reduce the heat to low, and
simmer 5 minutes. Drain and cool the fish, remove any skin and bones,
and flake. 2. In a medium-size saucepan over medium-high heat, cover
the potatoes and garlic with salted water, bring to a boil, and cook
until tender, 20 to 25 minutes, then drain. 3. Mash the potatoes,
using a potato masher or fork, add the flaked fish, butter, salt,
pepper, eggs, and parsley, and mix well. Refrigerate the mixture at
least 30 minutes. 4. Sprinkle a light layer of cracker meal on a work
surface. Taking a generous tablespoonful of the codfish mixture in  the
palm of your hand, form it into a ball about 1 l/2 inches in  diameter,
and roll it in the crumbs; repeat with all the codfish  mixture,
renewing the crumbs when necessary. 5. Preheat the oven to  250
degrees. In a large, heavy-bottomed skillet or deep fryer over
medium-high heat, heat 2 to 3 inches of oil to 375 degrees, or until  a
drop of batter sizzles when it touches the oil, and fry the puffs
until golden brown on all sides, turning with a slotted spoon. Do not
fry too many at once or the oil temperature will fall and they will  be
soggy rather than crisp. Place the puffs on a paper- towel-lined
platter in the oven until all have been cooked, and serve hot,
sprinkled with lime juice. Makes 25 to 50 puffs Mary Urrutia  Randelman
"Memories of a Cuban Kitchen" (Macmillan, 1992) BOLITAS DE  BACALAO Y
PAPA Codfish and Potato Puffs  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“Faith without works is empty – and vica versa.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 81 Calories From Fat: 12 Total Fat: 1.3g Cholesterol: 43mg Sodium: 1293.4mg Potassium: 280.1mg Carbohydrates: 4g Fiber: <1g Sugar: <1g Protein: 12.4g