White : White dry beans just washed
Whole : Whole fried potatoes
Meat : Meat fried
Whole : Whole eggs
Rice : Rice fried
1 : Head round celery
Water : Water to cover
Salt : Salt
Pepper : Pepper
1 : Chicken breast; (2 halves),
-ground : -ground
2 : Garlic cloves; sliced
4 : ts Olive oil
2 : Sprigs Parsley; Italian,
-coarsely : -coarsely chopped
1 : Egg; slightly beaten
2 : tb Matza meal*
1 : c Warm water
8 : c Chicken Broth; salted
2 : lb Spinach; cooked and slightly
-drained : -drained
Freshly : Freshly ground black pepper
4 : Matzot; regular, broken into
-large : -large pieces
1 : ds Nutmeg
2 : 1/ lb Lamb; breast or rib chops
2 : lb Smoked ham; in 1/ inch dice
1 : lb Bulk sausage (Bob Evans)
1 : Onion; chopped finely
1 : c Milk
1 : c Bread crumbs
2 : Eggs; beaten
0: Cook bacon crisp; drain well
1: Save drippings
2: Crumble bacon and set aside
3: Cook hash browns in drippings until underside is crisp and browned
4: Combine eggs, milk, salt and pepper
5: Stir well and pour over potatoes
6: Top with cheese and sprinkle with bacon
7: Cover and cook over low heat for about 20 minutes
8: Cut into wedges and serve
9: May top with picante sauce
10: busted by sooz Recipe by: Key gourmet Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj
11: net> on Mar 07, 1998