| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
American |
Passover |
6 |
-7 |
INGREDIENTS
|
|
Butter for the pan |
| 5 |
|
Matzos |
|
|
Water |
| 1 |
cn |
(10 1/2 ounces) tomato sauce with mushrooms |
|
|
Onion powder (optional) |
|
|
Garlic powder (optional) |
| 1/2 |
lb |
American or mozzarella cheese, sliced (up to 3/4) |
| 2 |
lg |
Eggs |
| 1 |
c |
Milk |
INSTRUCTIONS
Lightly butter a 9 x 13 inch pan. Wet the matzos lightly with water. Fit 2
1/2 matzos on the bottom of the pan. Cover the matzos with half of the
tomato sauce and arrange the slice cheese over the sauce. Cover the cheese
with the remaining matzos and pour the remaining sauce over the whole
thing. Sprinkle the top with onion and garlic powder. Beat the eggs with
the milk and pour this over the matzos. Bake in a preheated 375 degree F
oven for 30 minutes or until the custard is set. Let rest for 10 minutes
before cutting into serving portions. Serves 6-7.
Posted to rec.food.recipes by yoel@brachot.jct.ac.il on Mar 7, 1994.
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