INGREDIENTS

INSTRUCTIONS

From: sybel@ix.netcom.com (Ruth Donenfeld)  Date: Fri, 9 Aug 1996
16:58:21 -0700 Dough: mix flour and salt; rub  margerine into flour mix
until the dough is crumbly like small peas.  Stir in orange juice
gradually, mixing with wooden spoon, until dough  cleans the bowl.  Use
only as much orange juice as needed. Cover,  chill for 1 hour. Roll out
2/3 of dough on a floured board into a 10  inch square. Place into a
greased 8-inch pan so the dough comes up  around the sides of the pan.
Combine the filling ingredients; spread evenly on the crust. Roll out
the remaining piece of dough into a 9-inch square and put over
filling. Moisten edges around the pan, and press both sides together
to seal. Prick top of crust with a fork. (My mother always brushed  the
top with a beaten egg mixes with water and then sprinkled top  with a
cinnamon-sugar mix. I omit that) Bake in a preheated hot oven  ~ 400f-
for 35 to 40 minutes or until brown. Cut into squares and  serve warm.
JEWISH-FOOD digest 311  From the Jewish Food recipe list.  Downloaded
from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 241
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 240.1mg
Potassium: 289.2mg
Carbohydrates: 57.2g
Fiber: 2.9g
Sugar: 27.2g
Protein: 4.4g