| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | cn | Starkist tuna in oil |
| 1 | md | Carrot |
| 1 | md | Onion |
| 1/2 | c | Sugar; (I think I cut down on this too) |
| 1/2 | Cup; heaping, matzah meal | |
| 3 | Eggs | |
| Salt and pepper | ||
| 1/4 | c | Sugar |
| 1 | tb | Salt |
| Pepper to taste | ||
| 1 | Whole onion | |
| 2 | Carrots |
INSTRUCTIONS
FOR BOILING With this recipe, I was told to not deviate to the left or the right. When I baked it rather than boiling, however, it came out fine -- but all adventure is at your own risk! The last time I made it I got into such a frenzy I just kept repeating the recipe until I'd used up all our tuna. Source: Judy Carraso, Michmas, Israel 1. Grind or food-process the onion and carrot. Add tuna, sugar, matzah meal, salt and pepper to taste. Don't overprocess. 2. Add eggs, one at a time, processing a bit in between each. 3. Pour the mixture down the middle of a piece of baking paper into a loaf shape, fold down the top and sides, and staple the sides. (Have that stapler ready before, because otherwise you'll be running all over the house looking while the gloppy mixture oozes all over the paper and your counter.) 4. Freeze the loaf at least overnight. When you want to eat it, 5. Boil a big pot of water. 6. Add all the other ingredients - sugar, salt, pepper, onion and carrots. 7. Add the fish loaf. 8. Boil on low flame for an hour and a half. Posted to JEWISH-FOOD digest Volume 98 #005 by "Yehoshua and Rachel Hershberg" <[email protected]> on Jan 4, 1998
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