Here's a recipe I found tucked in bewtween the pages of Joan Nathan's
"Jewish Holiday Kitchen" ; I must have scribbled it down last Pesach so as
not to forget. The measurements are very flexible!
Peel potatoes and cut in half. Boil until almost soft enough to mash. Add
broccoli florets and boil until somewhat soft. Drain everything and mash
well. Add milk and mix well. It will be somewhat soupy. Add beaten eggs and
matzo. Place in a greased casserole dish, top with grated cheese, and bake
Posted to JEWISH-FOOD digest by Melisa Crosby & Will Underwood
<melcro@vr-net.com> on Apr 01, 1998
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