• St. Bertha 05

    From Dave Drum@1:18/200 to All on Sat Jul 3 12:56:28 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Bertha's Matzo Balls
    Categories: Poultry, Vegetables, Herbs, Breads
    Yield: 5 Servings

    MMMMM----------------------------SOUP---------------------------------
    5 lb Chicken; in quarters
    3 Celery ribs; chopped
    1 lg Onion; quartered
    1 Parsnip; chopped
    1 Turnip or parsley Root;
    - chopped
    4 Carrots; chopped
    Salt & white pepper
    1 Fresh parsley sprig
    1 Fresh dill sprig

    MMMMM------------------------MATZO BALLS-----------------------------
    4 lg Eggs; lightly beaten
    1 c Oil
    1 ts Salt
    Fresh ground pepper
    2 c Matzo meal

    MAKE THE SOUP: Bring chicken and 4 quarts cold water to
    a boil over medium-high heat. Remove foam with a slotted
    spoon as it rises to the top. Reduce heat, cover, and
    simmer 1 hour.

    Add celery and next 6 ingredients. Tie parsley and dill
    sprigs together, and add to soup. Cover and simmer 2
    more hours or until chicken is tender.

    Remove chicken, and let cool. Skim fat. Remove chicken
    from bones, and return meat to soup.

    MAKE THE MATZO BALLS: Combine first 4 ingredients and
    1/4 cup cold water in medium bowl. Add matzo meal, and
    mix thoroughly. Chill 1 hour.

    Wet hands, and shape matzo mixture into 1 1/4-inch
    balls. (They will double in size when cooked.) Chill
    matzo balls 20 minutes.

    Bring a large pot of salted water to a boil. Add matzo
    balls gently to boiling water, reduce heat, and simmer
    20 minutes.

    Remove matzo balls and add to soup. Serve

    Yield: Makes 19 matzo balls

    RECIPE FROM: http://appetizer.betterrecipes.com

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