| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
Casseroles, Jewish, Usenet |
8 |
Servings |
INGREDIENTS
| 4 |
lg |
Sweet potatoes, peeled and diced |
| 1 |
|
Butternut squash, peeled and diced |
| 4 |
|
Tart apples, peeled, cored and diced |
| 1/3 |
c |
Passover wine, sweet, red |
| 1/2 |
lb |
Prunes, pitted and halved |
| 1/3 |
c |
Water |
| 1/3 |
c |
Sugar |
| 1 |
ts |
Cinnamon, ground |
| 1/2 |
ts |
Nutmeg, ground |
| 1/2 |
ts |
Ginger, ground |
INSTRUCTIONS
Combine all of the ingredients in a large bowl. Mix well to distribute the
liquid evenly. Dump into a baking dish and seal the baking dish tightly
with aluminum foil and a lid. Bake 1 hour at 350 F. Cool.
To serve, reheat, then empty into a serving dish. Don't serve it out of the
pan you cooked it in (the movement into the serving dish squeezes juices
out of the fruit).
NOTES:
* Vegetable and fruit casserole for Passover -- The original version of
this recipe came from the "Jewish Holiday Cookbook," by Gloria Kaufer
Greene. It benefits from being made ahead and then heated for the Seder.
: Difficulty: easy.
: Time: 10 minutes preparation, 1 hour cooking.
: Precision: no need to measure.
: Brian Reid
: DEC Western Research Laboratory, Palo Alto CA
: reid@decwrl -or- decwrl!reid
: Copyright (C) 1986 USENET Community Trust
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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