INGREDIENTS

INSTRUCTIONS

8    Matzos ~* 8 Eggs ~** 1 tb Salt (more or less to suit) 1 ds 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$
71511,2253, GT Cookbook echo moderator at net/node 004/005
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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