|4 pounds||Yellow squash, washed and sliced|
|2 larges||Onions, sliced|
|1 tablespoon||Salt, divided|
|1¼ cup||Matzo meal, divided|
|¼ teaspoon||Cayenne pepper|
|1 teaspoon||Dried parsley|
|1 tablespoon||Use to grease baking pan|
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 1½ 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@...> on Apr 11, 1997
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