James's
Matzo Stuffing
4 Matzos
1/2 c Cold water
2 tbs Schmaltz
1 md Onion
Salt
6 Prunes, soaked, pitted and -chopped
1 ds Cinnamon
1/4 c Slivered almonds
2 Eggs
1 tbs Chopped parsley
Break 4 matzos into small pieces, add 1/2 a cup of cold water and leave them
to soak it up. In 2 tablespoons schmaltz (chicken fat) cook 1 medium onion,
finely chopped, until golden. Meanwhile, squeeze excess water from the matzos
and mix together the matzos, half a teaspoon salt, 6 soaked, pitted and chopped
prunes, a dash of cinnamon, quarter of a cup of slivered almonds, and 2 eggs.
Mix well then turn into the pan of fried onions. Stir over moderate heat until
the stuffing is light and fairly dry. Let cool a little then add 1 tablespoon
chopped parsley. Spoon into dish and bake @ 350 until brown 30-40-mins.
Tocantins
river
Goiás
,
Brazil
Pará River
1,677 miles long