| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Jewish | Chicken, Jewish, La_times | 8 | Servings |
INGREDIENTS
| 2 | Passover matzos | |
| 2 | c | Cool water |
| 1 | tb | Butter |
| 3/4 | c | Onion, minced |
| 3/4 | c | Celery, minced |
| 2 | Eggs | |
| 3 | tb | Parsley, chopped |
| 1 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 4 | tb | Matzo meal (up to 6) |
| 2 | Chickens– | |
| (2 1/2 to 3 lbs. each) | ||
| 1 | c | Matzo cake meal |
| 1 3/4 | ts | Salt |
| 1/2 | ts | Sage |
| 1/2 | ts | Pepper |
| 3 | tb | Butter |
| 1 | lg | Onion, chopped fine |
| 4 1/2 | c | Chicken broth, low sodium |
| 4 1/2 | c | Water |
| 1/3 | c | Parsley, chopped |
INSTRUCTIONS
MAZO DUMPLINGS CHICKEN SEE PART 2 FOR DIRECTIONS. Recipe from Peggy Greenbaum of Rancho Mirage, CA. Formatted by Lynn Thomas dcqp82a. Source: Los Angeles Times 4-16-97. Recipe by: Los Angeles Times 4-16-97 Sent to me by "Jack C. Elvis" <jackelvis@moonlink.net> so I could check them out for formatting errors, originally posted to Prodigy. By DCQP82A LYNN THOMAS Time: 3:43 PM on Apr 23, 1997
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