| 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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