Yield: 1 Servings
|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,|
|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@....