We are not to stand on the adversary’s ground by any attitude or disobedience. In so doing we give him a certain power over us which, while God will restrain in great mercy and kindness, He will not fully remove until we get fully on holy ground. We must therefore be armed with the breastplate of righteousness as well as the shield of faith, if we would successfully resist the prince of darkness and the principalities in heavenly places (Ephesians 6:12).

A.B. Simpson

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Jewish		12	Servings

INGREDIENTS

4		Squares motza
7	lg	Eggs separated
1 1/2	c	Sugar
1/2		Lemon; juiced
1/2	ts	Grated lemon zest
1/3	c	Margarine
1 1/2	ts	Cinnamon
		Salt and pepper to taste
4	lg	Granny Smith apples; peeled and grated
1/2	c	Seedless raisins
1/4	ts	Salt

INSTRUCTIONS

>From Sherry Greenberg (BUBBEG@AOL.com)
Soak motza in water to cover. Drain and press out excess water. Beat egg
yolks with sugar until light and fluffy. Add drained motza, lemon juice,
margarine, cinnamon and salt. Beat until combined.
Add grated apples and rasins to yolk mixture. Beat egg whites and 1/4 tsp.
Salt until frothy at low speed. Increase speed to high. Beat until soft
peaks appear. Fold egg whites into the yolk mixture. Pour mixture into a 9
x 13 inch greased baking dish. Bake at 375 degrees or until lightly
browned.
Posted to JEWISH-FOOD digest by BUBBEG@aol.com on Feb 19, 1998

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