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Recipes

Marina’s Vegetable Kugel

4 – 5 big onions, diced and saute’ed lightly, divided into 3 bowls
1 1/2 # cauliflower, cut in pieces in 1 bowl
1 1/2# broccoli, cut in pieces in 1 bowl
1 1/2 # carrots, shredded in 1 bowl

In each bowl put 3 beaten eggs, 2 T flour or matzo meal, 2T sour cream, 2T mayonnaise, salt, pepper, parsley. Mix.
Oil a baking pan, dust with breadcrumbs or matzo meal. Layer contents of first  cauliflower, then broccoli, and last carrot bowls.
Bake at 350 for one hour.


Famous Noodle Kugel from Mark Huberman (fondly remembered)

1/2 lb medium noodles cooked in salted water for 10 minutes / drain
6 T butter
salt to taste
3 eggs beaten
1/4 C sugar
1 t cinnamon
1/4 t nutmeg
1 t vanilla
1/2 C raisins
1/2 C apricots, diced

Preheat oven to 350
Put the noodles in a bowl and add 4 T butter
Add salt to taste
Into the eggs beat in sugar, cinnamon, nutmeg, and vanilla
Add egg mixture to the noodles
Add the raisins and apricots
Melt 2 T butter in a 9x9 baking dish
Pour noodle mixture into dish and bake for 45 minutes
Serve hot / six servings / unlikely to have leftovers


Israeli Salad from Diane Kleinman

1 sliced cucumber
2 tomatoes, cut up
1/4 cup whole pitted green olives
One onion chopped fine
3 teaspoons lemon juice
4 teaspoons olive oil
1/4 teaspoon mustard (wet or dry)
1/2 teaspoon salt
1 clove garlic, crushed or chopped fine
Dash of pepper

Put cucumber, tomatoes, and olives in a bowl.
Combine rest of ingredients in a jar. 
Shake until well blended.
Pour over veggies.
Cover and refrigerate for several hours.
Drain before serving. Enjoy!


Peggy's Frozen Chosen Coleslaw

1 med head of cabbage shredded
1 carrot grated
1 green pepper, chopped small
1 small onion, chopped small
1 t. salt
2 c sugar
1c vinegar
¼ c water
1 t. celery seed
1 t. mustard seed

Toss together cabbage, carrot, green pepper, onion, salt
Let stand 1 hour
Combine in saucepan all other ingredients
Boil 1 minute
Cool until lukewarm
Pour over cabbage mixture and stir until combined
Store in covered container
Freeze until ready to serve
Thaw 1-2 hours prior to serving


Jean Kahn's Muerbe Teig from Bobbie Kahn

1/2 C margarine/butter
1 1/2 C flour
1 1/3 C sugar
3 small egg
1/4 C water
dry tapioca granules
fresh fruit (raspberries, plums, strawberries or apples)
6T half&half or milk

Blend margarine/butter and flour
Add 1/3 C sugar & 1 egg
Add up to 1/4 C water to make dough into ball - refrigerate for 1/2 hour
Pat dough into 9x13 greased pan
Add a tapioca layer followed by layer of the fruit
Mix half&half/milk, 2 eggs and 1 C sugar, and drizzle on
For apples, add cinnamon
Bake in a 375 degree oven for 30-40 minutes until crust browns.


Debbie Gershenson's Sour Cream and Cottage Cheese Kugel

8 oz wide egg noodles
3 large eggs
1/2 pound cottage cheese
1 cup sour cream
1 teaspoon vanilla
1 teaspoon cinnamon
apricot jam to taste
4 oz of butter

Cook and drain noodles.                 
Melt butter and add eggs, cottage cheese, sour cream vanilla and cinnamon.  Mix.  
Stir in the noodles and apricot jam.  
Bake at 350 degrees fahrenheit for 40-60 minutes.
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