Recipe - Passover Vegetable Puffs

2 Onions chopped
1 pound Fresh mushrooms; coarsely
chopped
4 tablespoon Vegetable oil
40 ounce Frozen chopped spinach;
defrosted and drained
8 Carrots; peeled and grated
8 Eggs lightly beaten
1 teaspoon Salt
1 teaspoon Chicken soup mix (parve
kind)
One half teaspoon Black pepper
1 cup Matzoh meal

Preheat oven to 350 . Grease three 12cup muffin tins or a 9x13 baking
dish.

Saute onions and mushrooms in skillet and set aside. Add spinach, carrots,
onions mushrooms, salt , pepper, soup mix and matzoh meal to beaten eggs.
Mix thoroughly after each addition. Put mixture in pan and bake for 45
minutes. Release puffs from muffin tins with spatula or, if you use a
baking dish, cut into squares.

Serve warm.

The recipe can be prepared ahead and frozen.

Makes 32 puffs.

Everyone enjoyed this.

Posted to JEWISHFOOD digest V97 #244 by
Judith.Trachtman@cbis.ece.drexel.edu (Judy Trachtman) on Sep 7, 1997