| 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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