3  pounds fresh fish (whitefish, carp, and/or pike)
2 quarts water 2 teaspoons salt 1/2 teaspoon pepper 8 carrots, pared
4 medium onions, peeled and cut to fit feed tube
2 eggs
6 tablespoons ice water
4 tablespoons matzoh meal
2 teaspoons salt
1/2 teaspoon pepper
1. Have fish Filleted, reserving head, bones and skin.
2.  In a large pot, place water, 2 teaspoons salt, 1/2 teaspoon pepper, 7 carrots, head, bones, and skin of fish.
3. Using sliding disc, slice 3 1/2 onions (cut remain­ing 1/2 onion in half and reserve). Add sliced onion to the pot, bring to a boil, lower heat, and simmer while fish is being prepared.
4.  Cut fish into 2 inch pieces. Using steel blade, process fish in 1 pound batches to paste-like consistency. Remove to a large bowl and repeat 2 more times with remaining fish. After all fish had been processed, thoroughly mix together by hand to blend fish together.
5. Using steel blade, process remaining carrot and 1/2 onion together until finely chopped. Remove half of this mixture from the bowl.
6. Add half of fish mixture to the bowl. To this add 1 egg, 3 tablespoons ice water, 2 tablespoons matzoh meal, 1 teaspoon salt, and 1/4 teaspoon pepper. Process, using quick on/off motions, until thoroughly blended. Remove mixture from bowl and repeat procedure, using remaining ingredients.
7. Remove head, bones, and skin of fish from stock.
8. With wet hands, shape fish into shapes the size of a small baking potato and place in fish stock. Simmer slowly 2 hours.
9. Remove fish balls with slotted spoon and place on a lettuce-lined platter. Cook and chill. Cook fish stock and save for later use for storing leftover fish.
10. Garnish with pieced of cooled carrots left over from stock and serve with freshly made horseradish.
About 20 balls.
1/2 cup horseradish root, cut in 1 inch cubes
Beet juice
Using steel blade, process until finely chopped. Add a few drops of beet juice to get desired color. Step back from bowl before removing lid!
Clean a whitefish (about 3 pounds,) dry well and remove backbone.
Make a dressing of 1 1/2 cups bread crumbs, blended with butter, the size of an egg. Add a finely cut small onion, a teaspoon of salt, 1/2 teaspoon pepper, 1/2 teaspoon summer savory and 2 eggs. Stir well together. Stuff fish with dressing and sew. Roll in flour. Put in a loaf pan with butter. Cover, place in a 350 degree oven and keep basting for at least 1/2 hours.
When fish is done, remove cover and brown. Rub inside and outside of fish with salt before stuffing.
3 or 4 cups flour, sifted 1/2 teaspoon baking powder 1/8 pound cream cheese 1/2 cup melted butter 1/2 teaspoon salt
1  pound cottage cheese 1/4 pound cream cheese
2 eggs
salt and pepper to taste
Mix cheese filling ingredients well. Mix dough in­gredients, adding just enough milk to form a soft ball. Cut dough in 6 pieces. Roll out each piece very thin and smooth. Brush melted butter over surface. Place about 3 tablespoon cheese mixture on each. Spread filling along one edge of each section of dough. Roll and press edges. Place in well-buttered pan, not too close to one another. Bake 30 minutes, or until brown, at 375 degrees. Slice and serve with thick sour cream.
1 large onion, peeled and finely grated 6 large potatoes, washed and peeled
and finely grated 3 eggs, slightly beaten 1/4 cup flour 1 teaspoon salt 1 teaspoon baking powder melted butter or oil for frying
Combine above ingredients, except butter. Ladle the batter (about 1/4 cup) onto hot greased fry pan. When the pancakes are nicely browned on one side, flip them over and brown the other side. Serve hot with sour cream or applesauce.
Makes about 2 dozen medium pancakes.
Page 2