Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Lg Sweet potatoes
1/2 Lb Prunes -- pitted and
and diced
1 Butternut squash
1/3 C Water -- peeled and diced
4 Tart apples, peeled
1 Tsp Cinnamon -- ground
and diced 1
1/2 Tsp Nutmeg -- ground
1/3 C Passover wine, sweet -- red
1/2 Tsp 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 tight ly 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 beinng made ahead and then heated
for the Seder.
Difficulty: easy.
Time: 10 minutes preparation, 1 hour cooking.
Precision: no need to measure.
