Recipe - Sweet-Potato Tzimmes

4 lg Sweet potatoes,
peeled and minced
1 Butternut squash,
peeled and minced
4 Tart apples, peeled,
cored and minced
1/3 cup Passover wine, sweet, red
One half pound Prunes, pitted and
halved
1/3 cup Water
1/3 cup Sugar
1 teaspoon Cinnamon, ground
One half teaspoon Nutmeg, ground
One half teaspoon Ginger, ground

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