Try this Leek, Potato and Matzo Gratin recipe, or contribute your own.
Suggest a better descriptionPreheat 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. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (526g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 10.7mg | 0 % | |
Potassium 4.8mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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