Mama Green's Cookbook

¾ # chilled salmon boned and skinned—cut into 1” chunks
¾ # chilled white fish (I’ve had luck with Cod, Tilapia) boned and skinned—cut into 1” chunks
1 medium sized onion coarsely chopped
1/3 cup matzo meal
2 large eggs
1 ½ t pepper
about 8 chives, 2 TBLE chopped parsley and dill. Either or or both.
1/2 tea salt
boxed chicken broth– all natural. Use at least 2 QTS for poaching fish

Grind salmon and white fish through the fine blade of the food chopper (or whirl1/3 of the fish at a time in a food processor until very finely chopped, about 20 seconds; do not puree (although I do and it is fine)) Put fish in a large bowl, cover and refridgerate.

Whirl onion in the food processor until smoothly pureed.

To fish add onion, eggs, 1/3 cup matzo meal, pepper, and ½ t salt. Stir until blended. Mixture should be just firm enough to hold its shape when formed into a ball with your hands. If too soft, stir in 2 to 3 more Tbles matzo meal.

Put your hands in a bowl of cold water. Then mold fish mixture into a 3 by 2 patty (about 2 ounces) and gently place on a platter. Repeat with remaining fish mixture, dipping your hands in water as needed.

In a 5 or 6 qt pan over high heat, bring broth to a boil and adjust heat to simmer. At this point I add a couple of cut carrots so that I will have cooked carrots to serve with fish. Gently add patties to pot to make a single layer without crowding. Simmer covered until balls are opaque in center and firm about 10 – 15 minutes.

Lift gefilte fish from pan with slotted spoon; drain on paper towels in a warm place. Repeat to cook remaining patties.

Serve fish warm or chilled. Can make a couple of days in advance.

Horseradish sauce
Combine ¾ cup sour cream, ½ cup prepared horshradish, and 1 T chopped fresh dill or 1 ½ teaspoon dry dill weed.

4 matzos
3 eggs well beaten
1/2 t salt
1/2 cup sugar
1/2 cup butter melted
1 t cinnamon
1/2 cup raisins
2 apples cubed

Soak matzos broken into 1 inch squares in water. Then drain when soft. Add eggs, salt, sugar, 1/4 cup butter, cinnamon, apples and raisins. Put remaining 1/4 cup of butter into baking dish (I use 8 x 8 but anything around that size will do). Then pour in batter. Cook 325 for 40 minutes.

2 matzos

3 eggs

1 apple

pinch of salt or not

some cinnamon and milk

Soak matzo broken into small pieces though not small like farfel.   Then after soft drain.

Add eggs and and milk and cinnamon and apples cubes or shredded.

Heat oil (or butter) until hot.  Then add egg mixture.  If necessary can cover to finish eggs.

Serve with syrup or sugar.

1/2 cup (one stick) butter, softened

1/2 cup brown sugar (I use a little less)

1/4 cup granulated sugar (I use a little less)

1 egg

1 tea vanilla

2/3 cup w/w flour

1/4 t salt

1/2 tea baking soda

1 cup quick oatmeal

1/2 cup chopped nuts

1/2 cup raisins

1 cup semi sweet choc pieces

Cream butter and sugars, add egg and vanilla and beat until fluffy.  Mix flour with salt and soda.  Stir unto creamed mixture, blending well.  Add remaining ingredients.  * Drop by teaspoonfuls onto greased cookie sheets.  Bake in preheated 375 oven  10-12 minutes or until golden.  Remove and cool on rack.

*when not in a rush, I cover the bowl at this point and wait until the next day to bake.  Flavors enhance and the cold dough is easier to work with.  I use my hands to make little balls spaced apart on the cookie sheet.

Ingredients

1 cup salt
2 cups all purpose flour
1 cup luke warm water

Directions

1. In a large bowl mix salt and flour.
2. Gradually stir in water. Mix well until it forms a doughy consistency.
3. With your hands form a ball with your dough and kneed it for at least 5 minutes. The longer you kneed your dough the smoother it will be.

Store your salt dough in a air tight container and you will be able to use it for days.

You can paint your creations with acrylic paints and seal with varnish or polyurethane spray.

You can let your salt dough creations air dry, however salt dough can also be dried in the oven. Bake at 200 F until your creation is dry. The amount of time needed to bake your creations depends on size and thickness; thin flat ornaments may only take 45-60 minutes, thicker creations can take 2-3 hours or more. You can increase your oven temperature to 350 F, your dough will dry faster but it may also brown, which won’t matter if you are painting your entire creation (you can also cover your dough in the oven before it turns brown).

There are a few options to color your salt dough: 1. Add powdered tempera paint to your flour, 2. add food coloring or paint to the water before you mix it with the salt/flour, or 3. add natural coloring like instant coffee, cocoa, or curry powder.