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Posted By elizabeth On November 22, 2009 @ 1:56 am In Shabbos Recipes | No Comments
4 (5.25 ounce) bags, salad croutons (I use the garlic paprika)
4 cups pareve or regular chicken stock
4 eggs, beaten
1 tablespoon oil
1 (8 ounce) package sliced mushrooms
1 red pepper, chopped
1 yellow pepper, chopped
1 onion, diced
1 teaspoon garlic
2 teaspoons paprika
Preheat oven to 350 degrees. Place croutons in a bowl and cover with boiling water. Mix and allow croutons to soften. Pour chicken stock over stuffing and let it sit and absorb the liquid. Stir in eggs. In the meantime, in a large skillet over medium heat, sauté the vegetables in the oil. Combine with the croutons and mix in spices. Pour the whole mixture into a 9 x13-inch pan. Bake for about 45 minutes.
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