RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Side: Carrot-Pepper Pancake Casserole pareve
Serves 6 2 green bell peppers 1/4 cup vegetable oil, plus oil for frying 6 medium carrots, peeled and quartered 6 eggs, well blended 1/2 to 1 cup matzah meal salt to taste 16-ounce can tomato sauce (slightly more than 2 cups) 2 Tbs. sugar Preheat oven to 325 degrees. Sauté green peppers in 1/4 cup oil. Drain and set aside. Grate the carrots by hand or in a food processor. Add eggs and stir to thoroughly distribute. Add 1/2 cup matzah meal and salt to taste. Mix to thoroughly distribute. Continue adding matzah meal until patties can be formed for frying. Heat a thin film of oil in a frying pan over a medium flame. Add a heaping Tbs. of batter. Fry on both sides until a light golden color. Repeat with remaining batter. Drain pancakes on paper towels. Layer in a large casserole dish. Mix tomato sauce with sugar, green peppers and 1/4 cup water. Pour sauce over pancakes and bake in preheated oven, uncovered for 30 minutes. This dish is even better the second day. It also freezes well. -- From "Jewish Holiday Kitchen" by Joan Nathan)
