processor for final mixing and I am
careful not to over-process and make
this into a fine fish mouse. The tex-
ture has to be preserved. It takes prac-
tice!"
2 1/2 pounds ground
whitefish
1 pound ground pickerel
1/2 cup matza meal
3 Tbsp. sugar
1/3 tsp. ground black pepper
1 Tbsp. salt
3 carrots, cut in pieces
3 large onions cut into pieces
2 Tbsp. vegetable oil
4 large eggs
1/4 cup water
green pepper and carrots to deco-
rate mold, optional
Prepare a 12-cup ring mold by spray-
ing it with non-stick cooking spray.
Preheat oven to 325F. Place a large
pan (large enough to hold the 12-cup
mold) in the oven and fill it halfway
with boiling water to make a water
bath for the mold.
Place fish in large bowl and add
matza meal, sugar, pepper and salt.
Place carrots, onions, oil and eggs
in the pitcher of a blender or bowl of
a food processor fitted with a metal
blade. Blend or process well.
Add the carrot mixture to the fish,
stir well to combine, adding the water
as you mix.
Spoon the fish mixture into the
prepared mold and place the mold in
the water bath. Bake for 1 hour or
until the top is browned and the fish
mixture pulls away from the edges of
the pan.
Unmold the fish immediately and
cover loosely, but completely, with
wax paper until cool. Chill until ready
to serve. Keeps up to a week chilled
and freezes well. Serves 12

GEFILTE FISH
from Ada Walt, Farmington Hills
3 pounds ground whitefish (fin-
ished weight)
1 1/2 pounds ground pickerel (fin-
ished weight)
3/4 cup grated onions
2 cups grated carrots
1 cup matza meal
4 large eggs
1 cup very hot water with a pinch
of saffron threads (when water
cools, discard saffron)
1 1/2 tsp. salt
1/2 tsp. ground black pepper
1 1/2 tsp. ground white pepper
1 1/2 Tbsp. sugar
3 cups sliced carrots
Combine all the ingredients in a

9/8
2000

96

large bowl and hand chop or mix well
with an electric mixer.
Fill a very large, heavy bottomed
pot with 6 quarts of water with 1 tsp.
salt and bring it to a rolling boil over
high heat.
Fill another bowl with ice water —
this will keep your hands cool and help
shape the sticky fish mixture. Dip your
hands in the water and shape the fish
mixture into traditional "balls," about
3/4 to 1 cup of fish for each ball.
Reduce heat to medium high and
carefully drop the balls into the lightly
boiling water (about 30-40 balls).
Cover the pot, bring the water to a
boil, reduce heat immediately to low
and cook the fish for 75 minutes,
shaking the pot slightly every once in
a while (to loosen fish balls that may
have stuck to the bottom).
Uncover the pot, add the carrots
and raise the heat to medium high.
Cook the fish for another 90 minutes,
uncovered.
Remove the fish balls with a slotted
spoon from the pot to a flat dish,
being careful not to stack the fish
balls. Save some or all of the remain-
ing fish liquid and chill. Allow the fish
to cool to room temperature and place
the cooled fish in a large bowl with
the carrots and cover well. Refrigerate
the fish for up to three days.
Serve the balls garnished with the
carrots and some of the chilled fish
liquid (becomes jellied), if desired.
Makes 30-40 fish balls.

BAKED HERBED WHOLE CAU-
LIFLOWER
from Jenny Kern, West Bloomfield
1 whole large cauliflower
salt and pepper to taste
2/3 cup bread crumbs,
flavored or plain
1 tsp. garlic powder (not salt)
6 Tbsp. butter or margarine, melted
Preheat oven to 400F. Cut the bottom
of a whole cauliflower so that it can sit
flat.
Fill a large pot with cold water, add
a pinch of salt and bring to a boil over
high heat. Put the cauliflower into the
water and bring to a boil again, cover
and cook for 4 minutes.
Remove the cauliflower to a colan-
der and drain well. Place the whole
head in a baking dish. Season the head
with salt, pepper and garlic powder to
taste. Sprinkle the bread crumbs over
and drizzle the margarine over. Bake
uncovered for 15 minutes or until the
cauliflower is browned and tender.
Transfer the cauliflower to a serving
plate and decorate with chopped bell

peppers or parsley. Do not over-cook.
Serve with a large serving spoon.
Serves 8.

CARAMALIZED BUNDT SWEET
NOODLE KUGEL
from Annabel Cohen,
Bloomfield Hills
1 pound wide noodles
5 large eggs
2 tsp. cinnamon
1/2 cup sugar
1 tsp. salt
1/2 cup (1 stick) margarine
1/2 cup brown sugar
1/2 cup maple-flavored syrup
1 cup chopped walnuts or pecans
1 cup golden raisins or dried cher-
ries or cranberries
Preheat oven to 350F. Cook the noo-
dles according to package directions,
drain, rinse in cold water and drain
well again. Place the noodles in a large
bowl, stir in the eggs, cinnamon, sugar
and salt. Set aside.
Spray a large non-stick bundt or
tube pan with non-stick cooking
spray.
Combine margarine, brown sugar
and maple-flavored syrup in a small
saucepan over medium-high heat. Stir
as you cook until the mixture makes a
thick syrup.
Pour this mixture into the prepared
pan and tilt the pan so that the mix-
ture covers the bottom. Sprinkle the
nuts and raisins over the syrup. Pour
the noodle mixture over the nuts and
raisins and smooth the top. Bake for 1
hour and 20 minutes, until the top is
golden and the liquid is set. Let cool
for 15 minutes before unmolding. Let
sit at least another 15 minutes up to
overnight before cutting.
Serve warm or at room tempera-
ture. Makes 12 to 16 servings.

CARROT PUDDING
from Gina Horwitz, West Bloomfield
3/4 cup unsalted margarine
or vegetable shortening
1/2 cup brown sugar
3 eggs, separated
1 1/2 cup grated or
shredded carrots
1 cup flour
1/2 tsp. cinnamon
1 tsp. salt
pinch of nutmeg
2 Tbsp. honey
1 Tbsp. orange juice
1 Tbsp. water
Grease and flour a 6-cup mold or tube
pan. Cream together margarine and
sugar in a large bowl. Add the egg
yolks and mix well. Stir in the 3/4 cup

unsalted margarine or vegetable short-
ening and 1/2 cup brown sugar. Add
3 egg yolks and mix well. Add 1 1/2
cups grated or shredded carrots.
Combine flour, cinnamon, salt and
nutmeg in a small bowl. Add this to
the carrot mixture and mix well. Add
the honey, juice and water and stir
until smooth.
Place egg whites in a separate bowl
and whip until stiff. Fold the whipped
egg whites gently into the carrot mix-
ture. Pour the carrot mixture into
mold or tube pan. Bake 50 minutes to
an hour at 325F. Top may be glazed
with cranberry sauce 10 minutes
before the baking time. Unmold the
pudding and serve hot. Serves 8.
Freezes and re-heats very well.

PAREVE TRIPLE "A" NOODLE
KUGEL
from Julie Schlafer, West Bloomfield
10 ounces (1 bag) dried
Mrs. Greenfield's Broad Noodles
3/4 cup (1 1/2 sticks) unsalted
margarine, melted
1 1/2 cups applesauce
6 ounces (about 1 1/2 cups)
dried apples
6 ounces (about 1 1/2 cups)
dried apricots, diced
6 eggs
1 cup sugar
1 1/2 tsp. vanilla
1 tsp. cinnamon, plus more
cinnamon for garnish
Cook the noodles according to pack-
age directions, drain, rinse in cold
water and drain well again.
Preheat oven to 350F. Spray a
9x13-inch glass baking dish with non-
stick cooking spray. Set aside.
Pour the melted margarine over the
noodles in a medium bowl and toss
well to coat. In a large bowl, combine
applesauce, fruits, eggs, sugar, vanilla
and cinnamon and stir well. Add the
marcrb arined noodles and mix to com-
bine.
Pour the mixture into the prepared
pan, sprinkled with a little cinnamon
and bake for 1 hour or until the top is
lightly colored and the liquid is set.
Let cool for 15 minutes or more
before cutting into squares. Serves 12.

POTATO MATZA KUGEL
from Arlene Green, Beverly Hills,
taken from Raymond Sokolov's cook-
book
2 1/2 pounds potatoes, peeled
2 medium onions, peeled
4 large eggs, lightly beaten
1 cup matza meal
1/2 cup vegetable oil