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Mayeena (matzoh & potato bake)




Yield: 1 Servings MMM

Ingredients:

Instructions:

1. Moisten the matzoh in warm water for a few minutes to soften them and gently press out the excess liquid. Oil a 1-1/2 quart heatproof glass or metal baking dish. Dip the matzoh pieces into the first 2 beaten eggs and lay them in baking dish in an orderly layer. 2. In a skillet heat the oil. Add the meat onions allspice pepper salt and nutmeg. Stir-fry over moderate heat for 3 minutes. Spread the mixture over the matzoh in the baking dish. 3. In a pan boil the potatoes in water until soft but still firm. In a processor puree the potatoes and spread the puree over the meat layer. Poke 8 holes about 1" deep in the puree. 4. In a bowl beat the remaining 2 eggs with the salt and pepper. Pour the mixture over the potato puree. Bake in preheated 375 degree F. over for 1/2 hour. Serve hot cut into generous squares with wedges of lemon. Makes 6 to 8 servings. VARIATION: Mayeena may be prepare as a dairy dish. Simply replace the meat with 2 cups (1 pound) of cottage cheese mixed with 1 cup grated yellow cheddar cheese. Scatter this over the matzoh in the baking dish and cover with the potato puree and egg. Bake in a preheated 375 degree over for 1/2 hour. Passover food is limiting but the Egyptian Jews have artfully concocted a mayeena that conforms to the Passover ritual for both dairy and meat occasions. Nutritional information per serving: xx calories xx gm protein xx mg cholesterol xx gm carbohydrate xx mg sodium x.x gm fiber xx gm fat ( x gm sat x gm mono x gm poly) x.x mg iron xx mg calcium x% of calories from fat. Brought to you by MMCONV and Sylvia Steiger CI$ 71511 2253 Internet sylvia.steiger@lunatic.com moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes From: David Pileggi Date: 06-15-94 The Lunatic Fringe Bbs . Home Of Plan (978) F-Inter Co







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