Elsie Siegal's Pesach Jam Squares Separate 4 eggs Mix: yolks, 1 cup oil, 1 cup sugar Add: 1 cup cake meal, 1 cup potato starch Mix all together and press into a cookie pan 9 by 13. Spread one and a half cups or more of jam or jelly on mixture spreading it all around. (I put jam in bowl and mix it around to soften as it will be easier to spread.) Bake 350 for 10 minutes. While crust is baking beat egg whites until stiff with one cup sugar, added slowly and 1/2 tsp. cinnamon. After beating, gradually fold in one cup chopped nuts. Fold this mixture over the baked crust trying to cover the crust with a complete layer of this mixture. Bake 20 more minutes at 350 degrees. Cut when cool with clean knife. (will stay stored in tin for entire week). As you cut you might want to wash the sharp knife every once in a while as the meringue stiks to the knife. Jerry Rosen, Swampscott, MA

---

All contents Copyright ©1998 Kosher Express.