Title: Matzo chremslach
 Categories: Dessert, Cheese/eggs, Jewish
      Yield: 4 Servings
 
      6    Matzo balls, broken into pcs
           -water, boiling
      6    Egg yolks
      1    Lemon's juice
    1/4 c  Raisins
    1/4 c  Walnuts or pecans, chopped
    1/2 c  Sugar
    1/2 ts ;Salt
      6    Egg whites, at room temp
           Butter or margarine, for
           -frying
 
  Into bowl, place broken up matzo balls.  Pour boiling water over
  pieces to just cover. Set side for 10-15 mins. When water is cooled &
  pieces are soft, pour off water & squeeze pieces w/hands to remove
  excess moisture. In bowl, place pieces. Add egg yolks, lemon juice,
  raisins, nuts, sugar, & salt. Mix well. In separate bowl, beat egg
  whites until they form stiff peaks. Fold egg whites in matzo mixture.
  In frying pan, heat abt 2 tb butter/margarine. Drop matzo mixture
  into hot butter/margarine by heaping tbsps. Fry until golden brown on
  each side. Remove fried chremslach to platter lined w/paper towels.
  Add more butter/margarine as needed. Repeat until mixture is used.
  Serve w/strawberry or blueberry syrup.
  
  Recipe:  Mama Leah's Jewish Kitchen, A Compendium Of More Than 225
  Tasty Recipes -- Kugel To Kasha -- Blintzes To Borscht -- by Leah
  Loeb Fischer w/Maria Poluskin Robbins. 1990 Published by MacMillan
  Publishing Co. D. Pilleggi