RFCJ RECIPE ARCHIVE
Posted by : Joel W./Mirjam D. Lunch/Dinner: Pizza Souffle' - dairy
butter for the pan 5 matzos water 1 can (10 1/2 ounces) tomato sauce with mushrooms onion powder (optional) garlic powder (optional) 1/2 to 3/4 pound American or mozzarella cheese, sliced 2 large eggs 1 cup milk Lightly butter a 9 x 13 inch pan. Wet the matzos lightly with water. Fit 2 1/2 matzos on the bottom of the pan. Cover the matzos with half of the tomato sauce and arrange the slice cheese over the sauce. Cover the cheese with the remaining matzos and pour the remaining sauce over the whole thing. Sprinkle the top with onion and garlic powder. Beat the eggs with the milk and pour this over the matzos. Bake in a preheated 375 degree F oven for 30 minutes or until the custard is set. Let rest for 10 minutes before cutting into serving portions. Serves 6-7. -- Mirjam Dorn -- Jerusalem, Israel
