| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Jewish | Accompanime, Bread, Kosher/meat, Kosher/pare, Passover | 1 | Servings |
INGREDIENTS
| 2 | Matzos | |
| 1 | lg | Onion |
| 1 | lg | Potato |
| 2 | Stalks celery, finely diced | |
| 2 | tb | Chicken fat or pareve margarine |
| 2 | Eggs | |
| 3 | tb | Matzo meal |
| 1 | tb | Chopped parsley |
| Salt, to taste | ||
| Pepper, to taste | ||
| Paprika, to taste |
INSTRUCTIONS
Break the matzo in small pieces and soak in hot water. Drain thoroughly and squeeze well. Grate onion and potato. Drain off excess water. Combine with celery. Saute in chicken fat or margarine. Add r emaining ingredients, mixing well. NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books, New York: 1988 May be meat or pareve, depending on what you use to fry it. Recipe by: Joan Nathan Posted to MC-Recipe Digest V1 #551 by "Master Harper Gaellon" <gaellon@inch.com> on Apr 4, 1997
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