| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Poultry |
6 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 4 |
|
Matzos |
| 1/2 |
c |
Cold water |
| 2 |
T |
Schmaltz |
| 1 |
|
Onion |
| 1/2 |
t |
Salt |
| 6 |
|
Prunes, soaked pitted and |
|
|
chopped |
| 1 |
ds |
Cinnamon |
| 1/4 |
c |
Slivered almonds |
| 2 |
|
Eggs |
| 1 |
T |
Chopped parsley |
| 2/3 |
|
Courtesy Mark Herron. |
INSTRUCTIONS
Break 4 matzos into small pieces, add 1/2 a cup of cold water and
leave them to soak it up. In 2 tablespoons schmaltz (chicken fat) cook
1 medium onion, finely chopped, until golden. Meanwhile, squeeze
excess water from the matzos and mix together the matzos, half a
teaspoon salt, 6 soaked, pitted and chopped prunes, a dash of
cinnamon, quarter of a cup of slivered almonds, and 2 eggs. Mix well
then turn into the pan of fried onions. Stir over moderate heat until
the stuffing is light and fairly dry. Let cool a little then add 1
tablespoon chopped parsley. Use mixture to stuff a large chicken and
roast as usual. Posted by Stephen Ceideburg From an article by Meryl
Constance in The Sydney Morning Herald, From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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