Recipe - Passover Mushroom Matzo Farfel Pie

1 teaspoon Seasoned salt (you could use
less)
1 cup Hot water (I'll use a little
veggie bouillon next time)
1 Box (1pound) matzo farfel
3 tablespoon Broth or soy sauce for
sauteeing
1 cup Finely chopped onion
1 pound Mushrooms; chopped
1 md Zucchini; finely
chopped
2 Stalks finely chopped celery
(my addition)
1 One half tablespoon Potato starch beaten with:
6 tablespoon Water (replacing 3 beaten
egg whites)
Freshly ground pepper to
taste

Date: Tue, 26 Mar 1996 21:34:59 0600 (CST)

From: "Natalie Frankel" Natalie.Frankel@mixcom.com
I just did a preseder test of this recipe from Vegetarian Celebrations by
Nava Atlas (also author of Vegetariana, American Harvest and The Wholefood
Catalog). DELISH! I'll be serving it this year at my seder.

Preheat oven to 350 degrees. Stir the seasoned salt into the water.
Combine with the matzo farfel in a heatproof mixing bowl and let soak. In
the meantime, sautee the onion in broth over moderate heat until soft. Add
the mushrooms, zucchini and celery and saute until the mushrooms are
wilted. Fold the potato starch mixture into the mushroom mixture. Season to
taste with freshly ground pepper. Pour into a Pamsprayed 10" tart pan.
Bake, covered, for 30 minutes. Uncover and bake another 15 minutes, or
until the top is browned. Let stand for 510 minutes, then cut into wedges
to serve. Makes 68 servings.

(Matzo farfel is coarse crumbs made of matzo flour and can be found in the
Passover section at the supermarket. Matzo farfel is 110 calories and
.5 g fat per One half cup, or ounce.)

FATFREE DIGEST V96 #85

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.