<<Disclaimer:  Verify this information before applying it to your situation.>>

A few weeks ago, there was discussion about some Jewish recipes. The
following recipe is from Beth Hillson, who runs the Gluten Free Pantry
(mail-order mixes that are fabulous!) and is reprinted here with her
permission. She assures me that she also has a recipe for noodle pudding
which she will send me as soon as she finds it. She has not yet attempted
rugullah (sp?), but her creativity is great, so who knows what the future
will hold.

Un-Matzoh Balls

2 eggs separated                3/4 teaspoon salt
a few grinds of pepper          1/4 teaspoon cinnamon

1. To the yolks, add salt, pepper, and cinnamon and mix.

1/3 cup plus 2 tablespoons finely ground blanched almonds
1/3 cup plus 1 tablespoon potato starch
1/4 cup water
2 tablespoons vegetable oil or chicket fat

2.  Beat the whites until stiff and fold into yolks. Add thealmonds and
potato starch and fold in.  Add the water and oil and mix. Refrigerate for
2 hours.

3.  Bring soup to a boil.  Lower heat to medium.  Mix matzoh ball batter
lightly.  Drop by tablespoonful into boiling soup.  Return to simmer and
cover.  Cook 15 minutes.  Serve

Makes about 15 un-matzoh balls.

I freeze these in the soup and they are great!  As they absorb the soup,
make sure that you have plenty of liquid to start with when cooking the
balls.  Happy eating!!

[log in to unmask] (Lauren Komack)

Lauren J. Komack, LICSW, BCD
9 Countryside Road
Natick, MA 01760
Work:   (508) 655-4763 or (617) 661-8550
Home:   (508) 655-6460
FAX:    (508) 655-0210
E-Mail: [log in to unmask]