Recipe - Mom Rs Matzoh Balls

3 Eggs; at room temperature
Oil
Water
Salt and pepper
Matzo meal

1. CRACK EGGS INTO MEASURING CUP

2. POUR INTO BOWL

3. MEASURE SAME AMOUNT OF WATER AS THE EGGS MEASURED

4. MEASURE OIL, A LITTLE BIT LESS THEN THE EGGS MEASURED

5. MIX IN MATZOH MEAL USING One fourth CUP AMOUNTS TILL MIXTURE FORMS PEAKS

6. ADD S & P TO TASTE

7. REFRIGERATE FOR AT LEAST One half AN HOUR

8. BOIL WATER, FORM MIXTURE INTO BALLS, AND BOIL FOR 45 MINUTES

Recipe by: Minnie Rosenfeld (Thea's Mom)

Posted to JEWISHFOOD digest by Thea Gunther theag@nassau.cv.net on Apr
07, 1998