| 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 |
ts |
Salt |
| 1 |
pn |
Nutmeg |
| 1 |
pn |
Cardamom |
| 1 |
ts |
Cinnamon |
| 3/4 |
c |
Almonds; chopped |
| 6 |
|
Granny Smith apples; shredded |
| 1 1/2 |
tb |
Orange zest (1/2 orange) |
| 1/4 |
c |
Melted margarine |
| 1 |
ts |
Cinnamon |
| 1/3 |
c |
Sugar |
INSTRUCTIONS
TOPPING
1. Pre-heat oven to 350 degrees.
2. 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.
3. Crumble Matzos into bowl. Pour enough warm water into bowl to cover
matzo. Soak until soft. Squeeze dry.
4. Beat eggs. Add remaining sugar, along with salt, cinnamon, nutmeg, and
cardamom. Continue beating until well blended.
5. 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.
6. Bake until firm. Posted to EAT-L Digest by Marie Whitman
<goinnutz@VOICENET.COM> on Aug 28, 1997
A Message from our Provider:
“You can tell how big a person is by what it takes to discourage him.”