| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Try it | 12 | Servings | |
INGREDIENTS
| 8 | zos ~* 8 Eggs ~** 1 tb Salt, more or less to suit 1 ds | |
| 71511 | 53, GT Cookbook echo moderator at net/node 004/005 |
INSTRUCTIONS
Pepper (to taste) 1 c Sugar - some folks use less 1 ts Cinnamon 1/2 Lemon; juice and zest 9 oz Jelly 1 ea Crisco 1 ea Sugar 1 ea Cinnamon Fill a bowl with water and break matzos up into it, to soak. When you think they are moist enough (not very long), press out the water as much as possible without turning the matzos into mush. In a second bowl, beat eggs, salt and pepper well. Add sugar, cinnamon, lemon juice and zest, until mixed very well. Grease the bottom and sides of a 13" X 9" pan heavily with Crisco. Add matzo to the egg mixture. Stir carefully to mix. Pour 1/2 of the egg mixture into the prepared pan. Then put the jelly over that layer. Pour the remaining egg mixture over the jelly. Dot 1/2 ts of Crisco in about 12 places on top of the dish. Then sprinkle with a little cinnamon and sugar over all. Bake in a 375^ oven for one hour or until brown and crisp. It will probably take more than one hour. This makes about 12 servings. ~* and ~**. If you chose to make a larger recipe, ALWAYS use the same number of eggs as Matzo, to keep the right consistency. Increase other ingredients proportionately. This recipe, though posted by a good gentile girl, has been tasted by us and enjoyed. It comes to me by way of my best friend's mother, who makes this every year for Passover. Food & Wine RT [*] Category 5, Topic 6 Message 127 Thu Apr 01, 1993 S.KERR7 [QueenTester] at 21:03 EST From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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