| 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 (Cheryl@Sessionware.COM) Posted to Kitmailbox Digest
by Carla <cbmcam@cyberramp.net> on Mar 31, 1997
A Message from our Provider:
“If we can think and feel and love, our Maker can do all that and more”