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Matzo Schalat (P, KLP, TNT)
Source: "Melting Pot Memories," by Judy Bart Kancigor
Yield: 1-1/2 quart casserole dish

3 boards matzo
3 eggs, separated
1/2 cup sugar
2 tablespoons margarine, melted
1/4 lemon rind, grated
1 teaspoon cinnamon
1/2 teaspoon vanilla
1/4 cup white raisins (or dried apricots, slivered)
2 medium apples, sliced thin
Fruit for garnish
Margarine and cinnamon (for top)

Variation (Weight Watchers Version):
2 boards matzo
1 egg plus 2 whites
6 packages sweetener of your choice
2 tablespoons unflavored yogurt
2 tablespoons pineapple juice
Cinnamon, lemon rind, vanilla
1 ounce raisins
15 ounces apple

Crumble matzo and soak in cold water until soft. Drain thoroughly.

Beat egg yolks with half the sugar. Add margarine, lemon rind, cinnamon and vanilla and mix. Stir in raisins, apples and softened matzo.

Beat egg whites, add remaining sugar slowly, and beat until stiff. Fold into yolk mixture.

Pour into well-greased baking pan. Decorate top into pretty design with canned sliced pineapple, strawberries (fresh or frozen), blueberries and Mandarin oranges. Dot with margarine slivers and cinnamon. Bake at 350°F for 1 hour.

Poster's Notes:
Multiply recipe x3 for 9"x13" pan or x4 for a 17"X10" pan.

For an unusual presentation, grease the inside of a springform pan and press pineapple rings into the sides with strawberry slices in the middle and blueberries and mandarin oranges in a pretty pattern around the rings. Then pour the batter in slowly and bake. (Recipe x3 will fit into a 10" springform pan. If you have a 9" you will have some left over to bake in a separate dish for a delicious preview!)

Posted by Judy Bart Kancigor

Nutritional Info Per Serving: N/A