Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Red bell pepper, diced |
| 1 cup | Hot water |
| 6 ounces | Nonfat (soy) milk |
| 2 larges | Leeks, white part chopped |
| 5 \N | Mushrooms, sliced |
| 3 \N | Matzos, broken |
| 4 \N | Potatoes, baked, peeled, |
| \N \N | Sliced |
| 1 each | Minced chives or green |
| \N \N | Onions for top |
| 1 each | Salt, pepper, garlic, etc. |
| \N \N | To taste |
Preheat oven to 350F. Add leeks to skillet and saute in a little water, cover until wilted. Add red pepper saute 5 min. Combine matzos with water in bowl, soak 3-5 min. until soft. Drain, squeeze out excess water. Combine leek mixture and matzos with remaining ingredients, except chives. Stir until fully mixed. Pour into a lightly sprayed shallow 2 qt. casserole. Sprinkle chives over top.
Bake 35 to 40 min, or until top golden. Let stand 5 to 10 min and cut.
Posted by manicd@... (Jennifer Joseph) to the Fatfree Digest [Volume 16 Issue 16] Mar. 20, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....
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