Recipe - Apple-Motza Kugel

4 Squares motza
7 lg Eggs separated
1 One half cup Sugar
One half Lemon; juiced
One half teaspoon Grated lemon zest
1/3 cup Margarine
1 One half teaspoon Cinnamon
Salt and pepper to taste
4 lg Granny Smith apples; peeled
and grated
One half cup Seedless raisins
One fourth teaspoon Salt

From Sherry Greenberg (BUBBEG@AOL.com)

Soak motza in water to cover. Drain and press out excess water. Beat egg
yolks with sugar until light and fluffy. Add drained motza, lemon juice,
margarine, cinnamon and salt. Beat until combined.

Add grated apples and rasins to yolk mixture. Beat egg whites and One fourth tsp.
Salt until frothy at low speed. Increase speed to high. Beat until soft
peaks appear. Fold egg whites into the yolk mixture. Pour mixture into a 9
x 13 inch greased baking dish. Bake at 375 degrees or until lightly
browned.

Posted to JEWISHFOOD digest by BUBBEG@aol.com on Feb 19, 1998