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Springtime Kugel

If you can't bear to forgo the traditional kugel, here's a kugel with a sweet twist. It freezes well, and so can be made ahead and reheated. Serve it as a side dish, particularly with chicken, or as a nibble with coffee.

1/2 cup matzo meal
1/2 cup sugar
1/2 teaspoon nutmeg
1 teaspoon cinnamon
2 large apples, coarsely chopped
2 medium sweet potatoes, peeled and coarsely chopped
1 large baking potato, peeled and coarsely chopped
1 large carrot, peeled and coarsely chopped
1/2 cup golden raisins
2 tablespoons frozen orange juice concentrate, thawed
Grated zest and juice of 1 lemon
1 stick (4 ounces) margarine, melted

Preheat oven to 350 degrees. Coat a 9-inch square baking dish with nonstick vegetable spray.

In a large bowl, combine matzo meal, sugar, nutmeg and cinnamon. Add apples, sweet potatoes, baking potato, carrot, raisins, orange juice, lemon zest and juice and melted margarine. Stir to mix well. Transfer to prepared baking dish.

Bake kugel until firm and nicely browned on top, about 1 1/4 hours. If browning too quickly, cover loosely with foil. Let cool slightly, then cut into squares. Serve hot or warm. Makes 8 to 10 servings.

Thursday, March 25, 1999

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