Recipe - Passover Vegetable Stuffing

Passover Concord grape wine
OR
Apple juice
One half cup Raisins
One fourth cup Vegetable oil
3 Onions, chopped fine
3 Cloves garlic, minced
4 Stalks celery, chopped fine
1 bn Carrots, grated
1 Parsnip, grated
2 lg Zucchini, grated
One half cup Parsley, minced
8 Mushrooms, chopped (up to
10)
2 tablespoon Matzo meal
2 tablespoon Matzo cereal OR
Matzo cake meal
2 tablespoon Passover potato starch
One fourth cup Red wine
Salt
Freshly ground pepper
1 Chicken, turkey OR
Veal breast

Add Passover Concord grape wine to raisins to cover and set aside to
plump.Heat oil in large heavy skillet and saute onions and garlic until
transparent, about 2 minutes. Add celery, carrots, parsnip and zucchini and
toss. Saute until vegetables begin to soften, about 5 minutes. Add parsley,
drained raisins and mushrooms and mix thoroughly. Simmer 5 minutes.Blend in
matzo meal, cereal and potato starch. Add red wine and mix well. If
stuffing is runny, add additional dry ingredients, 1 tablespoon at a time,
until stuffing is moist and soft, but not dry. Season to taste with salt
and pepper. Stuff chickens, turkey or veal breast. Formatted by Lynn Thomas
dcqp82a. Source: Los Angeles Times 41697. 12 servings. Each 1/2cup
serving, without meat: 32 calories; 14 mg sodium; 0 cholesterol; 1 gram
fat; 5 grams carbohydrates; .5 gram protein; 0.27 gram fiber.
Recipe by: Los Angeles Times 41697 Sent to me by "Jack C. Elvis"
jackelvis@moonlink.net so I could check them out for formatting errors,
originally posted to Prodigy.

By DCQP82A LYNN THOMAS Time: 3:43 PM on Apr 23, 1997