| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Jewish | Kugels, Side dish, Vegetables | 10 | Servings |
INGREDIENTS
| 4 | lb | Yellow squash, washed and sliced |
| 2 | lg | Onions, sliced |
| 1 | tb | Salt, divided |
| 6 | lg | Eggs |
| 1 1/4 | c | Matzo meal, divided |
| 1/4 | ts | Nutmeg |
| 1 | ts | Pepper |
| 1/4 | ts | Cayenne pepper |
| 1 | ts | Dried parsley |
| 1 | tb | Use to grease baking pan |
INSTRUCTIONS
Place squash and onions in a 10 quart pot and cover tp half the height of vegetables with water. Sprinkle with 1 tsp salt and bring to boil. Cook until tender , about 30 minutes,tossing vegetables halfway through the cooking process. Let the vegetables drain in a colander and completely cool until ready to bake (about 45 minutes) . Preheat oven to 375 degrees. Combine eggs, 1 cup of matza meal, the remaining 2 tsp salt, nutmeg, peppers and parsley. Add the egg mixture to the drained vwegetables and beat thoroughly. Pour into greased 11 x 14 baking pan, top with remaining matza meal and bake until set, about 1 1/2 hours. NOTES : Note: can substitute egg whites and egg substitute for whole eggs. For a really different taste, substitute pecan meal for matza meal. Recipe by: Naomi Mass via AJC Posted to JEWISH-FOOD digest V97 #119 by Judith Sobel <jcs@mindspring.com> on Apr 11, 1997
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