Name: Chicken Matzo Mina
Ingredients: 5 Matzot; (up to 6); 1/2 lb Grounded chicken meat; (breast); A handful of chopped parsley and green onion; 2 Eggs; 1 Big potato; cooked and mashed; 1 Big onion; 2 tb Vegetable oil; (up to 3)

We must not treat that knowledge simply as a source of delight. We must do something more. We must follow in the train of those who, knowing God, have proclaimed Him. Here is our task. Here is an additional delight. This knowledge, like all knowledge, is enjoyed best when it is shared. And this knowledge of God, like no other knowledge, will bring life and health to a sin-sick world. It is the glory of the Christian to tell out the glory of God. God made us for this. Let us arise and do it with all our might!

Tom Wells

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Vegetables	Jewish		6	To 8 servi

INGREDIENTS

5		Matzot; (up to 6)
1/2	lb	Grounded chicken meat; (breast)
		A handful of chopped parsley and green onion
2		Eggs
1		Big potato; cooked and mashed
1		Big onion
2	tb	Vegetable oil; (up to 3)

INSTRUCTIONS

Soak the matzot for about 3 minutes in hot salted water, do not let them
become too soft, drain and pull off the matzot as hole as possible. Oil a
shallow casserole and foil with half the matzot.
In a pan on the stove, brown the chopped onion, add the meat, season with
salt, garlic, pepper, parsley and green onion, and cook thoroughly. Put
aside to cool, then add the mashed potato mixed with 1 egg beaten. Spread
the filling over the prepared matzo and cover with the second half of the
matzot.
Pour over the remaining egg ell beaten and bake in medium oven for about 15
to 20 minutes until golden brown.
Posted to JEWISH-FOOD digest by wajnberg <wajnberg@ccard.com.br> on Apr 14,
1998

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“God weeps for you”