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PASSOVER VEGETABLE PUDDING

Source: Irene Perl's Cooking with Love

Yield: 6 servings

Peel and grate raw vegetables. (Zucchini need not be peeled.) Add and combine eggs, salt, pepper and matzoh meal. Heat oil in 2- quart baking dish. Pour pudding into heated oil. Bake 45-60 minutes at 375 degrees F.


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