RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Kugel: Apple-Raisin-Nut Kugel - pareve
Recipe by Susan Turner 6 to 8 matzos 6 eggs, separated 1/2 cup raisins 3-4 large apples, diced (peels left on) 1/2 cup chopped nuts 1 teaspoon salt 1/2 teaspoon cinnamon 1/3 cup matzo meal 1/2 cup sugar Soak matzos in warm water until soft. Drain by blotting on paper toweling on both sides until dry. Crumble. Beat egg yolks and sugar together lightly. Add salt, matzo, cinnamon, raisins and apples. Mix well and add matzo meal. Beat egg whites until stiff peaks form. Fold in beaten egg whites taking care not to deflate egg whites. Pour into greased 9-inch pan. Dot with butter. Bake at 325 degrees for 45 minutes to 1 hour, until browned. Makes 12 servings. Serve as a side dish or dessert. Current Source: "Saving matzo makes Passover more special" Lorrie Guttman TALLAHASSEE DEMOCRAT (on-line edition), 4/10/97 Original Source: KNISHES, GEFILTE FISHES AND OTHER JEWISH DISHES Temple Israel
