Recipe - Broccoli-Potato Kugel

3 lg Potatoes
1 lg Head of broccoli; broken
into florets
1 cup Milk
3 Eggs
2 Broken matzot or 1 C farfel;
up to 3
Grated cheddar cheese
Salt & pepper to taste

Here's a recipe I found tucked in bewtween the pages of Joan Nathan's
"Jewish Holiday Kitchen" ; I must have scribbled it down last Pesach so as
not to forget. The measurements are very flexible!

Peel potatoes and cut in half. Boil until almost soft enough to mash. Add
broccoli florets and boil until somewhat soft. Drain everything and mash
well. Add milk and mix well. It will be somewhat soupy. Add beaten eggs and
matzo. Place in a greased casserole dish, top with grated cheese, and bake
1 hour at 350 degrees.

Posted to JEWISHFOOD digest by Melisa Crosby & Will Underwood
melcro@vrnet.com on Apr 01, 1998