Title: Matzo Chremslach
Categories: Dessert Cheese Jewish
Yield: 4 Servings

6		Matzo balls, broken into pcs water, boiling
6		Egg yolks
1		Lemon's juice
1/4	c	Raisins
1/4	c	Walnuts or pecans, chopped
1/2	c	Sugar
1/2	ts	;Salt
6		Egg whites, at room temp
		Butter or margarine, for frying

Into bowl, place broken up matzo balls. Pour boiling water over pieces to just cover. Set side for 10-15 mins. When water is cooled & pieces are soft, pour off water & squeeze pieces w/hands to remove excess moisture. In bowl, place pieces. Add egg yolks, lemon juice, raisins, nuts, sugar, & salt. Mix well. In separate bowl, beat egg whites until they form stiff peaks. Fold egg whites in matzo mixture. In frying pan, heat abt 2 tb butter/margarine. Drop matzo mixture into hot butter/margarine by heaping tbsps. Fry until golden brown on each side. Remove fried chremslach to platter lined w/paper towels. Add more butter/margarine as needed. Repeat until mixture is used. Serve w/strawberry or blueberry syrup.

Recipe: Mama Leah's Jewish Kitchen, A Compendium Of More Than 225 Tasty Recipes -- Kugel To Kasha -- Blintzes To Borscht -- by Leah Loeb Fischer w/Maria Poluskin Robbins. 1990 Published by MacMillan Publishing Co. D. Pilleggi

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