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Baked Gefilte Fish Mold

appetizers

----HARITON; (JJHV69B----
2 lb fish fillets; (whitefish; pike, turbot
1 onion; chopped
1 dash pepper
1 carrot; grated
2 eggs; beaten
1 teaspoon oil
1/2 cup cold water
1 tablespoon sugar
2 tablespoon salt
1 green pepper; sliced into rings
1 small onion; sliced

Preheat oven to 350. Brush bottom of a 9-inch X 5-inch X 3- inch loaf pan with oil. Put fish through food grinder with chopped onion, grated carrot, oil, sugar, salt, pepper, beaten eggs & cold water. Blend well. Place green pepper rings and onion slices across bottom of pan. Pour fish mixture into pan. Bake 1 hour, uncovered. Remove from oven, turn out upside down on platter. Slice; serve hot or cold. This was from the book "I Must Have That Recipe". Recipe by Phyllis Fass of Scarsdale, NY. Hope it helps! Lisa Formatted by Elaine Radis BGMB90B; MARCH '93 Posted to JEWISH-FOOD digest V97 #333 by Nancy Berry on Dec 24, 1997

Yield: 12 servings

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