Title: Carrot kugel
 Categories: Passover, Side dish, Vegetables
      Yield: 8 Servings
 
           -SANDI BROOKS WFCJ53B
      4    Eggs; separated
    1/2 c  Sugar
      1 c  Tightly packed grated carrot
    1/4 c  Shredded;peeled apple
    1/4 c  Sweet red wine
      2 tb Lemon juice
    1/2 ts Grated lemon rind
    1/3 c  Potato starch
           -Grease for the casserole
 
  In a large mixing bowl; beat the egg yolks with the sugar until
  light.
  Add the grated carrots, shredded apple, wine, lemon juice and rind,
  and the potato starch. Blend well.
  In another bowl beat the egg whites until stiff; fold them into the
  yolk mixture. Turn into a well greased 1
      1/2    quart casserole.
  Bake for 35 minutes in a preheated 375 oven or until nicely puffed and
  set.
  Serve hot or cold.
  Serves 6
  
  I have not tried this, but it sounded like a good side dish, that is
  not too heavy.
  Sandi in CT. 03/28 06:11 P.M.
  Formatted by Elaine Radis; 3/92