| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Grains |
Jewish |
Fruits, Kugel, Passover |
1 |
Kugel |
INGREDIENTS
| 2 1/2 |
|
Matzos, broken into very |
|
|
small pieces |
| 2 |
c |
Apple juice |
| 1 |
T |
Lemon juice |
| 2 |
T |
Lemon rind, grated |
| 3 |
T |
Shortening |
| 1 |
|
Vanilla sugar |
| 1/4 |
c |
Sugar |
| 1 |
|
Egg, whole |
| 2 |
|
Egg yolks |
| 1/4 |
t |
Salt |
| 1/2 |
c |
Nuts, chopped |
| 1/2 |
c |
Sliced apples or bananas |
| 2 |
|
Egg whites |
| 1/4 |
c |
Sugar |
INSTRUCTIONS
1997
Let matzos soak in apple juice for 15 minutes. Add lemon juice, lemon
rind, shortening, vanilla, sugar, whole egg, yolks and salt. Spoon
into greased 1 1/2 quart baking dish. Top with sliced fruit and nuts.
Bake at 350f degrees for 25 minutes. Make meringue by beating egg
whites until foamy; gradually beat in 1/4 cup sugar until soft peaks
form. Cover fruit mixture with meringue; bake another 15 minutes.
Serve warm. Source: Torah Prep High School for Girls Passover booklet.
1962. Posted to JEWISH-FOOD digest V97 #122 by Tzimmi@aol.com on Apr
16,
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