Craft Stew

Matzoh Brei is a traditional jewish dish eaten during Passover. At our house, we it all year round. Be sure to use plenty of salt and pepper, or you may find the Matzoh Brei too bland for your taste.

Ingredients

6 sheets of matzoh

2 tbsp margarine or butter

4 or 5 eggs

1 cup shredded cheese (optional)

salt and pepper, to taste

Directions

Heat oven to 200 degrees.

In a large bowl, break the matzoh into small pieces. Add enough water to completely cover, and let soak for 10 minutes.

Drain the matzoh well.  To do this, take a small amount of matzoh into your hand and squeeze it over the sink. The drained matzoh will still be moist, without being soggy.

Using a large, non-stick pan, saute 1/2 the matzoh in 1 tbsp. butter or margarine, on a medium flame.  Continue to saute until the bottom of the matzoh is light brown.  Break into clumps, stir, and again allow the bottom of the matzoh to become light brown. Repeat several times. This should take no more than 5-10 minutes, depending on the height of the flame.

Break 2 or 3 eggs into a bowl. Add a generous amound of salt and pepper. Stir into the clumps of matzoh and heat for 30 seconds. Add 1/2 of the cheese and heat for another 30 seconds.

Place cooked matzoh in the oven to stay warm and repeat procedure for the other 1/2 of the matzoh mixture.

Serve immediately.

Makes 2 main dish or 6 side dish serving.