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Matzos

Sauce:
1 onion, chopped
1 tbsp. oil
1 oz. butter
4 oz. mushrooms, sliced
1 can mushroom and tomato sauce
1 lb. skinned and chopped fresh tomatoes
2 tsp. sugar
Salt
Pepper
1 tbsp. lemon juice
1 tbsp. parsley, chopped
6 oz. (175g) plus 2 tbsp. cheese, grated
2 large eggs

Oven 375°F (190°C).

Soak matzos in cold water for a minute then dry with paper towels.

Fry onion in oil and butter. Add mushrooms, stir well and cook 3 minutes. Add all other ingredients except eggs and cheese and cook until the consistency of a thick coating sauce (sauce should be sweet and sour).

Select ovenproof dish about 2" deep that will hold matzos without cutting them. Grease dish, arrange alternate layers of softened matzos and sauce, sprinkling each layer with grated cheese.

Reserve 3 oz. (75g) of cheese. End with piece of matzo. Beat eggs with remaining 3 oz. of cheese and pour over casserole, sprinkle top with 2 tbsp. cheese. Bake 30 minutes until crisp and golden. Serve hot or cold.

Posted by Dotty B., Z'L

Nutritional Info Per Serving: N/A