Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lg Sweet potatoes, 1/2 lb Prunes, pitted and
-peeled and diced -halved
1 Butternut squash, 1/3 C Water
-peeled and diced 1/3 C Sugar
4 Tart apples, peeled, 1 t Cinnamon, ground
-cored and diced 1/2 t Nutmeg, ground
1/3 C Passover wine, sweet, red 1/2 t 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 tightly
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 being made ahead and then heated for the Seder.

: Difficulty: easy.
: Time: 10 minutes preparation, 1 hour cooking.
: Precision: no need to measure.

: Brian Reid
: DEC Western Research Laboratory, Palo Alto CA
: reid#decwrl -or- decwrl!reid

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