Name: Baked Gefilte Fish Mold
Ingredients: 2 lb Fish fillets; (whitefish; pike, turbot or mixe; 1 Onion; chopped; 1 ds Pepper; 1 Carrot; grated; 2 Eggs; beaten; 1 ts Oil; 1/2 c Cold water; 1 tb Sugar; 2 tb Salt; 1 Green Pepper; sliced into rings; 1 sm Onion; sliced

This is ever the nature of true confession of sin, true brokenness. It is the confession that my sin is not just a mistake, a slip, a something which is really foreign to my heart (“Not really like me to have such thoughts or do such things!”), but that it is something which reveals the real ‘I’; that shows me to be the proud, rotten, unclean thing God says I am; that it really is like me to have such thoughts and do such things. It was in these terms that David confessed his sin, when he prayed, “Against Thee, Thee only, have I sinned and done this evil in Thy sight, that Thou mightest be justified when Thou speakest and be clear when Thou judgest” (Psalm 51:4).

Roy Hession

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs	Jewish	Appetizers, Seafood, Main dish, Passover	12	Servings

INGREDIENTS

2	lb	Fish fillets; (whitefish; pike, turbot or mixe
1		Onion; chopped
1	ds	Pepper
1		Carrot; grated
2		Eggs; beaten
1	ts	Oil
1/2	c	Cold water
1	tb	Sugar
2	tb	Salt
1		Green Pepper; sliced into rings
1	sm	Onion; sliced

INSTRUCTIONS

HARITON; (JJHV69B
Preheat oven to 350. Brush bottom of a 9-inch X 5-inch X 3- inch loaf pan
with oil.
Put fish through food grinder with chopped onion, grated carrot, oil,
sugar, salt, pepper, beaten eggs & cold water. Blend well.
Place green pepper rings and onion slices across bottom of pan. Pour fish
mixture into pan. Bake 1 hour, uncovered. Remove from oven, turn out upside
down on platter. Slice; serve hot or cold.
This was from the book "I Must Have That Recipe". Recipe by Phyllis Fass of
Scarsdale, NY. Hope it helps! Lisa Formatted by Elaine Radis BGMB90B; MARCH
'93
Posted to JEWISH-FOOD digest V97 #333 by Nancy Berry <[email protected]>
on Dec 24, 1997

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