| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Chicago |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 3/4 |
c |
Flour |
| 2 |
|
Eggs; (I used egg beaters) |
| 1 |
cn |
Apple pie filling |
| 1 |
|
Stick melted margarine; (I only used the 3 TB for the topping and left the rest out) |
| 1 |
tb |
Lemon juice; (I used bottled) |
|
|
Cornflake crumbs |
INSTRUCTIONS
Source: Amit Women/Efrat Chapter Cookbook (Chicago Area)
Melt margaine; set aside 3 TB of melted margarine for topping. Mix
remaining ingredients and pour into a greased 9 x 9 inch pan (I used
spray). Cover with cornflake crumbs and pur 3 TB margarine over top. Bake
at 350 degrees for 45 minutes to one hour.
Note: I only partially baked it before shabbat and it sat in a 225 degree
oven for two hours uncovered and it was fine.
Posted to JEWISH-FOOD digest by MUFFYMOM@aol.com on Nov 8, 1998, converted
by MM_Buster v2.0l.
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