Matzoh Sttufing
Submitted
by: SueW |
1 box matzoh
1 onion, diced
10 medium mushrooms, chopped
1 medium green pepper, chopped
1 1/2 cups chicken stock
2 tablespoons poultry seasoning |
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon paprika
giblets, diced
1 stick margarine, melted
3 eggs, slightly beaten |
| Combine all
together. Stuff poultry or bake in greased casserole dish in
oven, at 400°F for 40 minutes. |
Passover Noodles
Submitted
by: JoyC |
3 eggs
1/4 cup water |
pinch of coarse salt
2 tablespoons chicken fat, for frying |
| Beat eggs with egg beater
or wire whisk until fluffy. Add water and salt. Beat for 1?2
minutes. Heat 2 tablespoons fat in 10-inch skillet over medium
high flame. Pour entire mixture into pan. Fry as you would a
pancake to golden brown on each side. Flip out onto a large
platter and cut into strips. Add to hot soup. Makes 6 servings. |
Brisket in Marinade
Submitted
by: CajunSue |
1/2 cup (125 ml) lemon
juice
1/2 teaspoon black pepper
1 teaspoon finely chopped fresh parsley
1/2 teaspoon finely chopped fresh marjoram |
4 lbs (2 kilos) brisket
2 cups (500 ml) finely diced onion
2 cups (500 ml) red wine
|
| Mix the lemon juice,
pepper, parsley and marjoram together. Coat the brisket with the
mixture and let marinate overnight in the refrigerator. Next day
brown the meat on all sides and return to the marinade. Add the
onion and red wine over the top of the brisket and cover with
foil. Roast in oven at 325°F (160°C) for 2 and 1/2 to 3 hours.
Serves 4. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
|