| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
Jewish |
Appetizers, Passover, Side dish |
8 |
Servings |
INGREDIENTS
| 1 |
lg |
Onion, chopped |
| 1/2 |
c |
Carrots, grated |
| 1/2 |
c |
Celery, finely chopped |
| 2 |
|
Cloves garlic, crushed |
| 3 |
c |
Egg matzos, crushed |
| 2 |
|
Eggs, beaten |
| 1 |
c |
Margarine, melted |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
ts |
Poultry seasoning, Reynolds Wrap |
INSTRUCTIONS
BAER (KFKC20B
Preheat oven to 350 degrees. Combine all ingredients in a large bowl and
mix well.
Place a 20" piece of greased foil on a cookie sheet. Shape mixture into a
16' roll. Bring 2 sides of foil up over derma,fold down loosely in a series
of locked folds,allowing for heat circulation and expansion. Fold short
ends up,crisp to seal. Cook for 45 mins. or until browned.. Unwrap and cut
while hot into 1/2 inch thick slices.
Enjoy, Monica in Ct. Formatted by Elaine Radis BGMB90B; MARCH '93
Posted to JEWISH-FOOD digest V97 #087 by Nancy Berry <nlberry@prodigy.net>
on Mar 15, 1997
A Message from our Provider:
“There’s a limit to God’s patience”