Recipe - Matzo Salad

10 Matzos
4 tablespoon Chicken fat
1 Red pepper; finely minced
1 Cucumber; finely minced
2 teaspoon Capers; optional
1 bn Chives; finely chopped
Salt and pepper; to taste

Run a rolling pin over matzos to break up into small pieces no larger than
1/4".

Cook over mediumhigh head in a dry saute pan or toast in a 300F oven for
10 minutes. Transfer to a bowl.

Heat the chicken fat in a saucepan and add cucumbers and peppers. Cook 1
min over medium heat. Turn off the heat and add capers, if using, and
chives. Toss in a mixing bowl with the toasted matzo. Add salt and pepper
to taste. Serve at room temperature or slightly warm.

Serving Ideas : Serve with Stringed Beef Brisket

Recipe by: : From _The Jewish Holiday Kitchen_ by Joan Nathan.

Posted to JEWISHFOOD digest Volume 98 #005 by lisamontag@juno.com (Lisa
Montag) on Jan 4, 1998