Title: Carrot Hamantashen Filling
Categories: Vegetable
Yield: 1 Servings

1 lb Carrots; peeled and grated
2 1/2 c Water
1/3 c Sugar
1/3 c Ground almonds
1/4 c Golden raisins

From: tamale@aloha.net

Date: Wed, 14 Aug 1996 19:46:20 -1000
Using your favorite recipe for the dough, or one of the several in the
jewish-food archives, try these too-too-faboo fillings from Judy Zeidler,
cookbook author and LA Times contributing columnist:

Combine carrots and water in heavy saucepan and bring to boil. Simmer,
stirring occasionally, until all liquid has evaporated, 20 to 30 minutes.

Add sugar, almonds and raisins. Simmer on low heat until thick and liquid
is absorbed, about 10 minutes. Cool.

JEWISH-FOOD digest V96 #001

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.