<<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]