Recipe provided by Elsbeth Lewin of the Princeton Chapter.
Matzoh Charlotte (Kugel)
|rind of 1 Lemon|
|¼||cup chopped Almonds|
Soak Matzohs and pour on colander. Preferably leave over night to drip.
Cream margarine, add yolk of eggs and other ingredients, except egg whites.
Melt shortening in 2 qrt. pyrex dish and swirl around to cover inside of dish completely.
Beat egg whites and add in matzoh mixture; turn into greased dish and bake in moderate (350 degree) oven for about one hour, or until brown and fork comes out clean.
May be inverted on a platter and served warm for dessert with cold Wine Sauce. Also good when cold.