| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 6 |
md |
Unpeeled red potatoes |
| 2 |
tb |
Margarine |
| 1 |
sm |
Onion; diced |
|
|
Salt |
|
|
Pepper |
| 1 |
lg |
Zucchini |
| 2 |
|
Egg whites |
| 1/2 |
c |
Mozzerella; cubed or shredded |
INSTRUCTIONS
Source: A Taster's Delight - Agudah Women of Passaic Park
Preheat oven to 400F. Cook potatoes until tender. Mash. Cut zucchini into
chunks and boil until tender. Combine mashed potatoes and zucchini with
margarine, onion, egg whites and cheese. Grease and 8x8 square pan and fill
with mixture. Bake for 30 minutes or until puffed and golden.
Posted to JEWISH-FOOD digest by syschwartz@juno.com (Sarah J Schwartz) on
May 26, 1998
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