First open the can of fish.
add the rest of the ingredients stirring in between make sure the batter isn't lumpy except for the oil.
add the oil to a cast iron skillet let it get hot and add teaspoon fills of batter in the hot oil.
let the pakora turn golden brown and make sure it is well cooked and no runny batter remains in the pakoras.
when done take a slotted spoon a skimmer works even better.
Line the plate with paper towel and place the fineshed pakoras on the plate serves with tomato chutney.
br>Making the filling: **vegetarian recipe**.
Mash the potatoes into
Mix together and pour salt, vinegar, tomato cocktail and brown sugar over fish in jars.
Seal.
Process in pressure cooker at 10 pounds for 90 minutes.
This resembles canned salmon and is very good for fish loaf.
CANNED BEET RECIPE:
Place spinach in a salad bowl.
Add remaining ingredients; toss and serve.
5 minutes prep time; no cooking time.
FRESH BEET RECIPE:
Preheat oven to 450\u00b0F Remove beet greens from 3 fresh beets; rinse beets and wrap tightly in foil. Bake for 40-50 minutes or until tender when pierced with a fork. Unwrap foil and remove skin by rubbing firmly with paper towels. Refrigerate beets until cool; cut into pieces and add to salad.
5 minutes prep time; 1 hour cooking time; 1 hour cooling time.
se your hand to clean fish. Next, put them into basket
Rinse fish and pat dry, cut into
Put the fish and onion through a meat grinder.
Place the mixture in a bowl.
Add the other ingredients and mix thoroughly. Do not use all the matzo meal at once because you may not need much in order to make a firm and workable fish paste.
Season generously with salt and pepper.
Form into balls and cook in the fish stock.
Let it come to a boil, then cook slowly for 1 hour with a lid on the kettle.
Serve the fish cold in some of the broth.
Traditionally horseradish is served on the side.
Makes 20.
Cut fish into 1 in pieces. Soak 1 hour in a brine solution made of 8 cups water and 1/2 cup salt. Drain fish. Combine 3 cups water, tomatoes, garlic,sugar,1 teaspoon salt,celery salt,and a dash of cayenne. Cover and simmer 20 minutes. Add remaning ingredients. Bring to a boil, cook just to heat vegetables. Add Fish. Pack into hot jars, leaving 1 inch head space. Adjust lids. Process in pressure canner, at 10 pounds, pints and quarts 100 minutes.
Soak fish in water with 1/2 pound salt for one hour.
Put fish in pint jars with a mixture of 1/2 teaspoon salt, vinegar and catsup.
Pressure cook at 10, boil for 100 minutes.
Mix fish, egg, onion and cracker crumbs in a bowl.
Heat the shortening or oil in a skillet.
Spoon fish mixture in skillet, flattening each spoonful to a patty, and brown on both sides.
Melt butter in a saucepan over very low heat.
Add salt, pepper and onion; cook for 1 minute or so, until tender.
Stir in the flour, then stir the milk in slowly, cooking until smooth and slightly thickened.
Add the Worcestershire sauce and cook again until thick.
Check the seasoning.
Grease a 1-quart casserole or individual baking dishes.
Arrange alternate layers of fish and sauce.
Top with the cheese mixed with crumbs.
Bake at 400\u00b0 for about 20 minutes, or until bubbly and browned.
Serves 4.
Wash and skin fish, put in pint jars.
Add salt, oil and Catalina dressing.
Seal and pressure 1 1/2 hours in cooker at 10 pounds of pressure.
Wipe fish dry with paper towels, cut
eeded.
To make the fish:.
Heat a heavy pan
cup cooked frozen or canned corn) to a large bowl
On top of the stove, saute the onions in 2 tablespoons of butter using an ovenproof dish that can go to the table later. When the onions begin to turn golden brown, add the walnuts and mushrooms and stir well.
Next, place the fish on top of the ingredients in the pan.
Sprinkle with the salt and pepper. Combine the wine and Fish Stock and pour over them.
Close the pan and transfer it to a preheated 300\u00b0 oven.
Cook for 20 minutes.
br>Have the fish store person fillet the fish and save the
ayer of mexican rice (try recipe #117892) or orzo flavored with
Cut fish into 1-inch-square pieces. Sprinkle with marjoram, salt and pepper, and lemon juice. Pour hot water over the fig leaves to soften, or rinse the canned grape leaves in cold water.
Spread leaves out one by one. Place a piece of fish and a bit of green onion on a leaf and wrap it up, tucking in the sides as you roll. Place the rolls side by side in an oblong baking pan and pour the wine over all.
Bake in a preheated oven at 350* for 20 minutes, uncovered.
ell.
Cut the white fish into 1 oz pieces and