| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Eggs; seperated |
| 1 |
lb |
Mashed potatoes; cooked |
| 1/2 |
|
Lemon ; juice of |
| 2 |
tb |
Chopped almonds |
| 1 |
ts |
Salt |
| 2 |
tb |
Sugar |
|
|
Grated rind of lemon |
INSTRUCTIONS
Beat egg yolks and add to potatoes. Add sugar, lemon juice, lemon rind,
almonds and salt. Fold in stiffly beaten egg whites. Place in a greased pan
which is set in a pan of boiling water. Bake at 350 degrees for 30 minutes.
Posted to JEWISH-FOOD digest by RedKurls <RedKurls@aol.com> on Apr 1, 1998
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