| 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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