-=> Ben Collver wrote to All <=-

 BC> MMMMM----- Recipe via Meal-Master (tm) v8.06

 BC>       Title: Noodle Kugel
 BC>  Categories: Desserts, Jewish
 BC>       Yield: 8 Servings

That's an "appropriate to the season" recipe. Rosh HaShanah (New Year)
is coming right up. I've been invited to the Ceder at Temple B'rith
Sholom and I offered to make this dish as a part of the meal. But Sara
says I don't have a Kosher kitchen - whereas she does. So, she's making
it in her Kosher kitchen. And I'll make the one in the following post
for an informal dinner at her and Les' home.

I really like sour cream on kugel - and meat and dairy together are NOT
Kosher. But since the informal dinner is not in a house of worship ....
and Sara won't add sour cream to hers - I'm in.

Here's the first (a potato kugel):

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Classic Kosher Potato Kugel (Pareve)
 Categories: Potatoes, Vegetables, Puddings
      Yield: 11 servings

    1/2 c  Vegetable oil; more for dish
      8 md Russet potatoes; 4 - 5 lb
      2 md Onions
      6 lg Eggs
    1/4 c  A-P flour
  1 1/2 tb Kosher salt
    1/2 ts (to 1 ts) fresh ground black
           - pepper
           Sour cream; garnish, opt
           Chives; garnish

  Gather the ingredients.

  Position a rack in the center of the oven and heat to
  400§F/200§ C. Oil a 13" X 9" X 2" baking dish.

  Using a box grater or food processor fitted with a
  shredding disc, coarsely grate the potatoes and onions.

  Let stand for 3 to 5 minutes, then place in a colander
  or clean tea towel and squeeze out any excess liquid.

  In a large bowl, beat together the eggs, oil, flour,
  salt, and pepper. Set aside.

  Add the grated potatoes and onions to the egg-flour
  mixture. Mix with a large spoon until just smooth.

  Pour the kugel batter into the prepared baking dish and
  smooth the top with a spatula.

  Bake the kugel, uncovered, until it begins to turn
  golden brown, about 1 hour. When the kugel is done, a
  knife inserted in the center should come out clean.

  Place the baking dish on a rack to cool slightly before
  cutting into squares.

  Serve with a dollop of sour cream, if desired, and a
  sprinkle with chives.

  Enjoy. 

  By Giora Shimoni

  Yield: 1 9" X 13" baking dish 

  RECIPE FROM: https://www.thespruceeats.com

  Uncle Dirty Dave's Archives

MMMMM

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