| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Jewish |
Jewish, Passover, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Idaho Potatoes (SEE NOTE) |
| 1/4 |
c |
Grated onion~ |
| 2 |
|
Eggs, well beaten |
| 1 |
ts |
Kosher salt |
|
ds |
Pepper to taste |
| 4 |
tb |
Melted margarine, Divided |
| 2 |
tb |
Matzoh meal (additional for |
|
|
Dusting) |
INSTRUCTIONS
NOTE: To make potatoes easier to handle, parboil them for 10 minutes~ and
then plunge them into cold water, then immediately drain. Pat dry and
grate.
Preheat oven to 375.
Combine all ingredients (reserving 2 tb of margarine)
Grease 24 mini muffin cups with the remaining margarine and dust with the
additional matzah meal.
Place one tablespoon of mixture in each muffin cup and bake 25 minutes
until golden. Adapted from The Jewish Holiday Kitchen Washington Post
4/12/95
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
Posted to MC-Recipe Digest V1 #539 by Bobbi Zee <zpegasus@tsrcom.com> on
Mar 23, 1997
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”