Baked matzo-vegetable scallop PDF Print E-mail

Baked Matzo-Vegetable Scallop

3 matzos
1 large onion, sliced
4 medium tomatoes
1/2 teaspoon salt
Dash of pepper
1 teaspoon granulated sugar
3 tablespoons chicken or goose schmaltz
1/2 cup soup or water (if needed)

Generously grease a 9-inch square baking dish and cover the bottom with thinly sliced onion. Break one matzo into sections and arrange over onions. Cover with slices of tomato, sprinkle with salt, pepper and sugar and top with sections of the second matzo. Cover with the remaining onion slices and top with the third matzo. Cover and bake 30 minutes at 350 degrees F.

Remove cover and if the top layer of matzo is not softened, add 1/2 cup soup or water. Continue to bake until lightly browned on top. Serve with meat or fish.

Serves 4.

Variations
Can be made by adding sliced eggplant, green peppers or shredded cabbage between layers of matzos.

< Prev   Next >
 

Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

95049.jpg
  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
Joomla 1.5 Templates by Joomlashack