Title: Leek, Potato & Matzo Gratin
Categories: Digest Mar Passover
Yield: 1 Servings

1		Red bell pepper, diced
1	c	Hot water
6	oz	Nonfat (soy) milk
2	lg	Leeks, white part chopped
5		Mushrooms, sliced
3		Matzos, broken
4		Potatoes, baked, peeled,
		Sliced
1		Minced chives or green
		Onions for top
1		Salt, pepper, garlic, etc.
		To taste

Preheat oven to 350F. Add leeks to skillet and saute in a little water, cover until wilted. Add red pepper saute 5 min. Combine matzos with water in bowl, soak 3-5 min. until soft. Drain, squeeze out excess water. Combine leek mixture and matzos with remaining ingredients, except chives. Stir until fully mixed. Pour into a lightly sprayed shallow 2 qt. casserole. Sprinkle chives over top. Bake 35 to 40 min, or until top golden. Let stand 5 to 10 min and cut.

Posted by manicd@SIRIUS.COM (Jennifer Joseph) to the Fatfree Digest [Volume 16 Issue 16] Mar. 20, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

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