| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Jewish | Vegetable | 1 | Servings |
INGREDIENTS
| 1 | lb | Carrots; peeled and grated |
| 2 1/2 | c | Water |
| 1/3 | c | Sugar |
| 1/3 | c | Ground almonds |
| 1/4 | c | Golden raisins |
INSTRUCTIONS
From: [email protected] Date: Wed, 14 Aug 1996 19:46:20 -1000 Using your favorite recipe for the dough, or one of the several in the jewish-food archives, try these too-too-faboo fillings from Judy Zeidler, cookbook author and LA Times contributing columnist: Combine carrots and water in heavy saucepan and bring to boil. Simmer, stirring occasionally, until all liquid has evaporated, 20 to 30 minutes. Add sugar, almonds and raisins. Simmer on low heat until thick and liquid is absorbed, about 10 minutes. Cool. JEWISH-FOOD digest V96 #001 From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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