| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
servings |
INGREDIENTS
| 1/3 |
c |
Margarine |
| 1/2 |
c |
Chopped green pepper |
| 1 |
c |
Chopped onions |
| 1/2 |
c |
Chopped celery |
| 1 1/2 |
c |
Grated carrot |
| 300 |
g |
(about 1 1/2 lbs?) chopped spinach |
| 3 |
|
Eggs |
|
|
Salt and black pepper |
| 3/4 |
c |
Matzo meal |
INSTRUCTIONS
Source: Sari Vahav
Defrost and drain the spinach. Squeeze out excess liquid Melt the margarine
in a saucepan with lid.
"Steam" each vegetable in turn. First, add the pepper, and after it has
been softened, add the onion, etc, in the order given. Remove from heat.
Beat the eggs well and add to the vegetables. Add the rest and mix well.
Bake for about 45 minutes in a moderate oven.
Posted to JEWISH-FOOD digest by Helen Ring <aring@shani.net> on Nov 17,
1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“I don’t know why some people change churches; what difference does it make which one you stay home from?”