| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| 2 | c | Matzo meal or matzo cake meal |
| 1 1/2 | c | Water |
| 1/2 | ts | Salt (optional) |
INSTRUCTIONS
>From the jewish-foods mailing list archives: http://www.eskimo.com/~jefffree/recipes/matz0001.htm There are many recipes utilizing matzo at this site. Source: "Matzo From the Oven Instead of a Box" by Kyra Effren, San Jose Mercury News, March 27, 1996 Preheat oven to 475 degrees. Combine matzo meal with water and salt to form a dough. You may need to add more water to make dough workable. Knead dough and roll out and fold a couple of times. Cut dough into 8 pieces. Roll out each piece as thinly as possible between 2 sheets of wax paper. Cut into rounds or squares and prick surface of dough well with a fork. Work leftover dough pieces back together to make 1 or 2 more rounds. Bake on an ungreased cookie sheet 3-4 minutes. Turn matzo over and bake 4 minutes more or until crackers are very lightly browned and crisp. Cool on a cooling rack. Makes 8 to 10 pieces. Per serving: 89 calories, no fat, no cholesterol. >From: Cheryl Melnick ([email protected]) Posted to Kitmailbox Digest by Carla <[email protected]> on Mar 31, 1997
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