Name: Peanut Balls
Ingredients: 1 c Milk; 1/2 c Plus; 100 g Breadcrumbs; 125 g Finely ground peanuts; 1 sm Onion, finely chopped; 2 Garlic cloves, finely chopped; 1 Celery stalk, finely chopped; 1 ts Chopped ginger; 1/2 ts Pepper; 1/4 ts Salt; 1 Egg, beaten; Oil for frying

Wisdom is a process of cognition, not a bombshell out of the sky. In our non-thinking day it is quite popular to short-cut the painful process of reasoning for a blank waiting on some inner voice. It seems highly spiritual to do so and carries with it a magical authority. (“I got this from God at four o’clock in the morning!”) In this way the most spiritually unkempt believer or the novice has equal voice with the wisest Christian veteran.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains, Eggs	Jewish		1	Servings

INGREDIENTS

1	c	Milk
1/2	c	Plus
100	g	Breadcrumbs
125	g	Finely ground peanuts
1	sm	Onion, finely chopped
2		Garlic cloves, finely chopped
1		Celery stalk, finely chopped
1	ts	Chopped ginger
1/2	ts	Pepper
1/4	ts	Salt
1		Egg, beaten
		Oil for frying

INSTRUCTIONS

Put the milk in a pot, sprinkle in the 1/2 cup of breadcrumbs and cook for
a few minutes.
Add the peanuts, onion, garlic, celery, pepper, and salt. Mix thoroughly
and cook till heated through, then remove from heat and let cool.
Form small round balls out of the mixture. Dip the balls into the 100g.
breadcrumbs to coat, and then into the beaten egg.
Heat the oil in a pan, and fry the balls until golden brown. Drain on paper
towels and let cool.
Posted to JEWISH-FOOD digest V97 #025
From: Karen Snyder <100130.1562@CompuServe.COM>
Date: 17 Sep 96 17:25:10 EDT

A Message from our Provider:

“Coincidence is when God chooses to remain anonymous.”