Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Passover matzos |
| 2 cups | Cool water |
| 1 tablespoon | Butter |
| ¾ cup | Onion, minced |
| ¾ cup | Celery, minced |
| 2 \N | Eggs |
| 3 tablespoons | Parsley, chopped |
| 1¼ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 4 tablespoons | Matzo meal (up to 6) |
| 2 \N | Chickens-- |
| \N \N | (2 1/2 to 3 lbs. each) |
| 1 cup | Matzo cake meal |
| 1¾ teaspoon | Salt |
| ½ teaspoon | Sage |
| ½ teaspoon | Pepper |
| 3 tablespoons | Butter |
| 1 large | Onion, chopped fine |
| 4½ cup | Chicken broth, low sodium |
| 4½ cup | Water |
| ⅓ cup | Parsley, chopped |
MAZO DUMPLINGS
CHICKEN
SEE PART 2 FOR DIRECTIONS. Recipe from Peggy Greenbaum of Rancho Mirage, CA. Formatted by Lynn Thomas dcqp82a. Source: Los Angeles Times 4-16-97.
Recipe by: Los Angeles Times 4-16-97 Sent to me by "Jack C. Elvis" <jackelvis@...> so I could check them out for formatting errors, originally posted to Prodigy.
By DCQP82A LYNN THOMAS Time: 3:43 PM on Apr 23, 1997