Name: Herring Appetizer
Ingredients: 4 Salt herring fillets; 3 Tomatoes; chopped; 3/4 c Water; 2 ts Sugar; 2 ts Chopped dill; 2 ts Chopped parsley; 2 Scallions;sliced; 1/2 c Chopped ripe olives; 2 tb Vinegar; 4 tb Olive oil

It’s not a person’s moral perfection that qualifies him or her for church membership. It’s just the opposite. It’s his or her recognition of a lack of moral perfection coupled with a hunger for it. It’s not the people who never sin; it’s the people who fight against sin. A church’s judicial work is to affirm not the righteous but the unrighteous who thirst for righteousness – the righteousness only God in Christ can give.

Jonathan Leeman

CATEGORY	CUISINE	TAG	YIELD
	Jewish		1	Servings

INGREDIENTS

4		Salt herring fillets
3		Tomatoes; chopped
3/4	c	Water
2	ts	Sugar
2	ts	Chopped dill
2	ts	Chopped parsley
2		Scallions;sliced
1/2	c	Chopped ripe olives
2	tb	Vinegar
4	tb	Olive oil

INSTRUCTIONS

Georganne Burke requested herring recipes. Here are some from the Molly
Goldburg Jewish cookbook:
Soak the herring in water to cover overnight. Drain. Rinse again and cut
into 1/2 inch slices. Combine the tomatoes, water, and sugar in a saucepan.
Cook over low heat for 15 min. Mix well. Add the dill, parsley, scallions,
olives, vinegar, and oil. Cook for 5 minutes. Pour over the herring. Chill.
Serve very cold on lettuce leaves. Posted to JEWISH-FOOD digest V97 #233 by
Minelle Paloff <cen17268@centuryinter.net> on Aug 31, 1997

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