| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Rhubarb |
| 1/2 |
c |
Seedless raisins |
| 1/2 |
c |
Dried cherries, chopped |
| 1 |
c |
Sugar |
| 5 |
|
Matzos |
|
|
Warm water |
| 9 |
|
Eggs |
| 1 |
t |
Salt |
| 1 |
pn |
Nutmeg |
| 1 |
pn |
Cardamom |
| 1 |
t |
Cinnamon |
| 3/4 |
c |
Almonds, chopped |
| 6 |
|
Granny Smith apples |
|
|
shredded |
| 1 1/2 |
T |
Orange zest, 1/2 orange |
| 1/4 |
c |
Melted margarine |
| 1 |
t |
Cinnamon |
| 1/3 |
c |
Sugar |
INSTRUCTIONS
Pre-heat oven to 350 degrees. Thinly slice rhubarb. Put rhubarb, 1/2
cup sugar, raisins,and dried cherries in a dry pot. Cook stirring
constantly over low heat until rhubarb is soft and most of the liquid
from the fruit evaporates. Crumble Matzos into bowl. Pour enough warm
water into bowl to cover matzo. Soak until soft. Squeeze dry. Beat
eggs. Add remaining sugar, along with salt, cinnamon, nutmeg, and
cardamom. Continue beating until well blended. Stir crumbled matzos,
almonds, apples, orange zest and rhubarb mixture into egg mixture.
Brush 4 quart cassarole with melted margarine. Pour mixture into
prepared cassorle. Pour remaining melted margarine over top and
sprinkle with topping. Bake until firm. Posted to EAT-L Digest by
Marie Whitman <goinnutz@VOICENET.COM> on Aug 28, 1997
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