Springtime Kugel

from Everyday Cooking for the Jewish Home by Ethel G. Hofman

This can be used as a side dish or as a dessert.

1/2 c matzoh meal
1/2 cup sugar
1/2 tsp nutmeg
1 tsp cinnamon
2 large apples, coarsely chopped
2 medium sweet potatoes, peeled and coarsely chopped
1 large baking potato, peeled and coarsely chopped
1 large carrot, peeled and coarsely chopped
1/2 cup golden raisins
2 Tbsp frozen OJ concentrate, thawed
Grated zest and juice of 1 lemon
1 stick (4 oz) margarine, melted

1. Preheat oven to 350.  Coat a 9" square baking dish with non-stick vegetable spray.

2. In a large bowl, combine matzoh meal, sugar, nutmeg and cinnamon.  Add apples, sweet potatoes, baking potato, carrot, raisins, OJ, lemon zest, lemon juice, and margarine.  Stir to mix well.  Transfer to prepared baking dish.

3. Bake kugel in preheated oven until firm and nicely browned on top, 1 1/4 hours.  If browning too quickly, cover loosely with foil.  Let cool slightly, then cut into squares.  Serve hot or warm.