| 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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