Elegant And Easy Gourmet Gefilte Fish Pate

Now do not think that the belief of others in history establishes any doctrine… But it does help to say that we are not alone in our interpretation of Scripture, the Scripture being of “no private interpretation.” This is not a new doctrine – forgotten, yes – but not new. So I will start the list with Christ and Paul, Peter, John, and the others, and continue with these: Wycliffe, Tyndale, Coverdale, Ussher, Lightfoot, virtually all the King James Version translators, Beza, Brainard, Edwards, Whitefield, Carey, Fuller, Livingstone, Hudson Taylor, Adoniram Judson, Luther Rice, and China Inland Mission missionaries. Matthew Henry, Martin Luther, John Brown, Joseph Caryl, Thomas Chalmers, Alexander Maclaren, John Gill, Bishop Hall, Charles Hodge, Bishop Leighton, Thomas Manton, Thomas Goodwin, John Owen, G. Campbell Morgan, Matthew Poole, Bishop Reynolds, William Gurnall, J.C. Ryle, John Trapp, Robert Haldane, C.H. Spurgeon and Thomas Scott. We could add a host many others, including George Mueller, Martyn Lloyd-Jones, and several prominent authors and preachers of today, such as R. C. Sproul, John MacArthur, J. I. Packer, John Piper, Joni Eareckson Tada, etc. All of this listing is again just to say that a person who genuinely interprets Scripture as giving God supreme sovereignty over who is and who is not saved does not mean that he or she is in a freakish minority of irrelevant theologs.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables, Eggs	Jewish	Appetizers, Jewish, Passover, Seafood	20	Servings

INGREDIENTS

		dwigans fwds07a-
3	lb	Fish fillets, whitefish and
		Pike 1 1/2 lbs each
4		Bermuda onions, Peeled and
		diced about 2#
3	T	Vegetable or canola oil
4		Eggs
2	c	Cold water
6	T	Matzah meal
1	T	Salt or to taste
2	t	Ground white pepper
2	T	Sugar
2		Carrots, peeled
		Parsley for garnish

INSTRUCTIONS

Grind fish fine. Saute onions in oil till soft but not brown. Put the
fish, onions, eggs, water, matzah meal, salt, white pepper, and sugar
in a electric mixer bowl and beat on medium speed for 15 minutes.
Grate the carrots and mix well. Pour the mixture into a gerased 12  cup
bundt pan. Smooth the top with a spatula and bake in a preheated  325
degree oven for 1 hour in a larger pan filled with 2 inches  water.
Cover with alum foil and continue baking for 1 hour or until  the
center is solid. Cool for 5 minutes and then invert onto a flat
serving plate. Refrigerate for several hours or over night. Slice as
you would a torte and serve as an appetizer, garnished with parsley
and served with red horseradish.  The mold can be made up to two days
in advance and leftovers keep for  up to five days. Posted to
JEWISH-FOOD digest V97 #333 by Nancy Berry  <nlberry@prodigy.net> on
Dec 24, 1997

A Message from our Provider:

“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 150 Calories From Fat: 35 Total Fat: 4g Cholesterol: 75.2mg Sodium: 1076.6mg Potassium: 427.8mg Carbohydrates: 2.2g Fiber: <1g Sugar: 1.6g Protein: 24.9g