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
11: Stir in bacon and cheese; pour over potatoes
0: In a covered saucepan cook whole potatoes in enough boiling salted water to cover for 20 to 25 minutes or until almost tender
1: Drain and chill till cool enough to handle
2: Peel potatoes; shred to make 3 cups
3: In a 10 inch skillet cook bacon till crisp; drain, reserving 2 tbsp
4: drippings in skillet
5: Crumble bacon; set aside
6: Combine potatoes, onion, green pepper, and 1/2 tsp
7: of the salt, put into skillet
8: Cook over low heat about 20 minutes or till underside is crisp and brown
9: Combine eggs, milk, thyme, the remaining 1/4 tsp
10: salt, and dash of pepper
12: Cover; cook over low heat 8 to 10 minutes or till surface is set but still shiny
13: Loosen edges of omelet; cut into wedges
14: Serves 4 Note: * Substitute 3 cups cooked packaged hashed brown potatoes
15: Source: Better Homes & Gardens ch Posted to MM-Recipes Digest V3 #255 Date: Wed, 18 Sep 1996 00:25:55 -0400 From: Cindy J Hartlin <chartlin@localhost
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18: idiscover
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