Food
HOLIDAYS
from page 180
herring, apples, hard-boiled egg, sour
cream and mayonnaise.
"The holidays can be so much
fun," says the author, noting that Fast
& Festive Meals turned out to be a
"healing process."
Following are recipes from Mrs.
Sorosky's new cookbook.
SALMON GEFILTE FISH
(PAREVE)
2 medium onions, peeled and cut
into chunks
5 carrots, peeled and cut into 1-inch
pieces
2 stalks celery, cut into 1-inch
pieces
1 .cup parsley sprigs
1 pound salmon fillets, skinned and
cut into 2-inch pieces
2 pounds white fish fillets, such as
cod, sole, carp or red snapper, cut
into 2-inch pieces
3 large eggs
12 cup vegetable oil
1/4 cup sugar or to taste
2 teasp000ns salt or to taste
2 teaspoons freshly ground black
pepper
Lettuce leaves, cooked carrot slices
and horseradish, for serving
(optional)
Place rack in center of oven and
preheat to 350F.
To Make Fish: In food processor
with metal blade, process onions until
minced. Remove to a very large bowl.
Process carrots, celery, and parsley
until ground. Add to onions. Process
salmon until ground. With motor
running, add white fish through feed
tube, 1 piece at a time, until ground.
Add to vegetables. Add eggs, oil,
sugar, salt and pepper to processor,
and mix until well blended. Add to
fish mixture and mix with hands or a
spoon until thoroughly combined.
To Bake: Transfer mixture to an
ungreased 9- by 13-inch glass baking
dish. Bake, uncovered, for 1 hour, or
until firm to the touch. Remove from
oven and cool. (Fish may be refrigerat-
ed up to 2 days or frozen. Defrost in
the refrigerator.)
To Serve: Cut into squares and
place on lettuce leaves. Garnish with
carrot slices and serve with horserad-
ish, if desired. Serve chilled or at room
temperature.
Makes: 16 servings.
DOUBLE APPLE
NOODLE KUGEL
(DAIRY)
16 ounces wide or extra-wide
HOLIDAYS on page 186
Cranbrook
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REALTORS
WISH ALL OUR
CUSTOMERS
A VERY HAPPY
and HEALTHY
NEW YEAR
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•
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Luncheons & Dinners Served Daily
9/26
1997
183