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FANNY’S NORTHWEST BAKED GEFLITE FISH
Several years ago we made 'The Gefilte Fish Tapes" with my friend's mom. It was a great way to pass down a recipe that would otherwise be lost...and we had a great time. I encourage everyone to do this with family so you don't lose these treasures. This recipe is one of "feel" and you can adjust as you learn it and get comfortable over time.
2 1/2 - 3 Lbs. Snapper
2 1/2 - 3 lbs. Halibut
1 lb. Salmon
Have fish ground (or grind yourself) but not too fine...you want some texture.
Add to fish:
4-5 Eggs
3-4 Onions finely chopped
About a 3/4 - 1 cup =/- of matzo meal (or more..this is where feel comes in)
Some water - maybe 1/2 to 1 cup...we're talking feel here.
Salt & pepper to taste.
Mix it all up...it should be moist...not too wet..but not too dry. You can fry a little in a non-stick pan to check taste..
Put mixture in greased pan - about 3/4 - 1 inch thick (or thicker if you like).
Slice some red onions VERY thin...spread lightly (or however you like) on top...sprinkle top with paprika.
Cook at 350 for about 30-40 minutes until done..but don't let it dry out...some water will come up during cooking...don't worry.
If you can find it (Canter's carries it) get some Atomic Horseradish...
BABALOO’S FARFEL MUFFINS
My mom..known to her grandkids and many others as Babaloo makes these every Pesach, they are Ari and Matthew's favorite:
My mom..known to her grandkids and many others as Babaloo makes these every Pesach, they are Ari and Matthew's favorite:
8 cups Farfel
6 tbs. butter or margarine
3 to 3 1/2 cups boiling water
Stir and add salt and pepper to taste
Cool
Add 8 large eggs (scrambled)
Cook in well greased muffin tins at 350 -375 degrees for 1 hr or until golden brown and yummy.
Howard Kaplan is our Executive Director.
