0
(0)
CATEGORY CUISINE TAG YIELD
Eggs Jewish Jewish, Passover 10 Servings

INGREDIENTS

1 1/2 lb Frozen carrots, cooked
liquid reserved
2 c Orange juice, up to 2-1/2
4 Eggs, separated
1/4 c Melted margarine
1 t Grated orange rind
1/4 c Cake meal
2 T Honey
3/4 t Cinnamon
1/2 t Salt

INSTRUCTIONS

Combine the liquid from the cooked carrots and the orange juice. Put
carrots in blender or food processor. Pour a little orange-carrot
liquid at a time into the cooked carrots and puree at high speed. In  a
large bowl, combine pureed carrots with lightly beaten egg yolks,
margarine, cake meal, honey, orange rind, cinnamon and salt. In a
small mixing bowl, beat the egg whites until stiff but not dry and
fold into carrot mixture. Pour mixture into a well-greased 2 1/2  quart
casserole. Bake for 45 minutes in a preheated 350 degree F.  oven.
Garnish with paprika (optional) and serve at once.  Recipe by:
__California Kosher__  Posted to JEWISH-FOOD digest by Nancy Berry
<nlberry@prodigy.net> on  Apr 06, 1998

A Message from our Provider:

“The entire universe was created by Jesus and for Jesus”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 133
Calories From Fat: 59
Total Fat: 6.7g
Cholesterol: 74.4mg
Sodium: 245.5mg
Potassium: 351mg
Carbohydrates: 15.5g
Fiber: 2.1g
Sugar: 11g
Protein: 3.6g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?