| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | Jewish, Passover | 10 | Servings |
INGREDIENTS
| 1 1/2 | lb | Frozen carrots; cooked, liquid reserved |
| 2 | c | Orange juice; (up to 2-1/2) |
| 4 | Eggs; separated | |
| 1/4 | c | Melted margarine |
| 1 | ts | Grated orange rind |
| 1/4 | c | Cake meal |
| 2 | tb | Honey |
| 3/4 | ts | Cinnamon |
| 1/2 | ts | Salt |
INSTRUCTIONS
Combine the liquid from the cooked carrots and the orange juice. Put carrots in blender or food processor. Pour a little orange-carrot liquid at a time into the cooked carrots and puree at high speed. In a large bowl, combine pureed carrots with lightly beaten egg yolks, margarine, cake meal, honey, orange rind, cinnamon and salt. In a small mixing bowl, beat the egg whites until stiff but not dry and fold into carrot mixture. Pour mixture into a well-greased 2 1/2 quart casserole. Bake for 45 minutes in a preheated 350 degree F. oven. Garnish with paprika (optional) and serve at once. Recipe by: __California Kosher__ Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Apr 06, 1998
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