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November 2018

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Pear Conserves

Pear Conserves Recipe
5 c Pared, chopped pears 2 Lemons 5 c Sugar 1 Orange 2 c Raisins Remove seeds from lemons an...

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Baked Gefilte Fish Recipe

Baked Gefilte Fish recipe and other easy bread recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Baked Gefilte Fish recipe  PDF


1 lb Halibut or Turbot Fillets,
fresh or frozen 1 sm Onion
1 sl Bread, crumbled
1/2 ts Salt
1/4 ts Black Pepper, ground
1 Egg
1 tb Vegetable Oil
1 Onion, sliced
1 Sweet Green Pepper, chopped
8 oz Can Tomato Sauce
Defrost the fish, if frozen. Grind the fish and onion in a food processor. Add the bread, salt, pepper and egg. Mi well. Shape into 12 balls. Combine the oil, onion, green pepper and tomato sauce in a baking dish. Arrange the fish balls in it, cover, and bake in a 325 degree oven for 40 to 45 minutes. Baste with the sauce before serving. Serves 6 One Serving 2 Fish Balls Calories: 189 Carbohydrates: 9 Protein: 20 Fat: 8 Sodium: 671 Potassium: 606 Cholesterol: 77
E change Value: 3 Lean Mean E changes Vegetable E change Source: Holiday Cookbook, American Diabetes Association, ISBN 0 13 024894 0, by Betty Wedman, M.S.,R.D.

Baked Gefilte Fish recipe and other easy bread recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
261 people have voted
Last Reviewed on 2018-11-21



Wednesday, Nov 21 2018 Download & Print Baked Gefilte Fish recipe  PDF   Easy Bread recipes RSS   New

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8 oz Mushrooms (wild if possible) 5 oz Good meat dripping 2 Onions 1 lb Medium oatmeal Salt and black pepper Skirlie is only worth making with good drippings from roasted meat. Chrissie remembers that sometimes the cook at the big house would dole out, to people who wanted it, the wonderful dripping that had been used for the umpteen big roasts. I like skirlie as a kind of risotto, with wild chanterelles that grow in profusion all over the island. The mi ture makes an e cellent stuffing for a boned shoulder of lamb. Wipe and slice the mushrooms. Skin and slice the onion thinly. ...

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