Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lg Sweet potatoes,
-peeled and diced
1 Butternut squash,
-peeled and diced
4 Tart apples, peeled,
-cored and diced
1/3 c Passover wine, sweet, red
1/2 lb Prunes, pitted and
-halved
1/3 c Water
1/3 c Sugar
1 ts Cinnamon, ground
1/2 ts Nutmeg, ground
1/2 ts 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

: Copyright (C) 1986 USENET Community Trust

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