God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
Many a good and righteous cause on earth has been lost by the death of its advocate. But our Advocate, as He is without beginning of days, is without end of years. As the tinkling bells of the High Priest’s vestments were heard by the crowd in the outer court, while he himself was ministering within the veil – the sound conveying to them the assurance that he was still engaged in the solemn act of intercession – so the ear of faith can still catch up the music of these sacred chimes – these silver bells in heaven – “Blessed are the people who know the joyful sound!”
John MacDuff
Apple-Motza Kugel
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(0)
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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