1:46 PM 4/11/98
rfcj archive

PASSOVER POTATO KUGEL

     6 lrg grated raw potatoes, drained 
     1/4 cup matzo meal 
     1 lrg. onion, grated 
     1 tsp. salt 
     2 lrg. carrots 
     1/4 to 1/2 tsp. pepper 
     2 eggs, beaten 
     4 tbsp chicken fat (or oil) 

Grate potatoes, onions and carrots. Add eggs and dry ingredients and only 2 tbsp. fat. Mix well.
Pour into greased baking dish (fills 2 8"X8"). Pour melted fat on top. Bake at 375 1 to 1.5 hours till
top is crisp and brown.

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PASSOVER ONION KUGEL

     10 matzahs 
     2 large onions, diced 
     1/4 cup chicken fat or oil 
     5 eggs, beaten 
     1/4 cup sugar 
     salt and paper, to taste 

1. Break up matzahs into 8ths. Soak in boiling water until soft. Squeeze out excess water.

2. Brown onions in hot fat.

3. Combine all ingredients and mix well. Turn into a well-greased casserole.

4. Bake at 350 degrees for 1 hour, until nicely browned.

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POTATO KUGEL KLEIN 

The primary difference between this kugel recipe and the traditional is its use of
dairy, which would make it inappropriate at a meal with meat on the menu for
those who observe kosher dietary laws.

1 stick (1/2 cup) unsalted butter
1 tablespoon finely chopped fresh parsley leaves
1 tablespoon finely chopped fresh rosemary leaves
1 tablespoon finely chopped fresh marjoram
5 cups chopped onion
1/2 pound mushrooms, sliced
3 tablespoons dried dill
4 large eggs, beaten lightly
21/4 cups sour cream
1/2 cup matzo meal
3 russet (baking) potatoes, peeled (about 1 1/2 pounds)

In a large heavy skillet heat 4 tablespoons butter over moderate heat until foam
subsides and cook herbs 3 minutes. Add onion and cook over moderately low heat,
stirring occasionally, 30 minutes, or until softened. Add mushrooms, dill, remaining
4 tablespoons butter, and salt and pepper to taste and cook, stirring occasionally, 15
minutes, or until mushrooms are tender.

In a bowl stir together eggs, sour cream, and matzo and let mixture stand.

Preheat oven to 375 F. and butter a 13- by 9-inch baking dish.

Under running water coarsely grate potatoes into a colander. Squeeze excess water
from potatoes and drain 2 minutes. Stir potatoes and onion mixture into matzo meal
mixture. Spoon mixture into dish and bake in middle of oven 50 minutes, or until
golden. Potato kugel may be made 1 day ahead, and chilled, covered.

Serves 12 to 15 

Gourmet 
September 1996 
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POTATO KUGEL 

Into a bowl grate 3 large potatoes, peeled, and squeeze them in 2 batches in a tea
towel to remove the moisture. In another bowl combine the potatoes with 1 onion
and 1 small carrot, both grated, and toss the mixture with 1/2 cup flour, 2 eggs,
lightly beaten, 3/4 teaspoon salt, and 1/4 teaspoon pepper. In an 8-inch pie tin
render 3 tablespoons chicken fat, add the potato mixture, and smooth it with a
spatula. Bake the kugel in a preheated moderately hot oven (375F.) for 45 to 50
minutes, or until it is golden. Serve the kugel cut into wedges.

Serves 4 or 5. 
Gourmet 
September 1976 
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Potato Kugel

serves 12

10 lbs of potatoes
1 lb of carrots
6 - 8 large onions
1 dzn eggs
3/4 cup oil
2 TBS salt
1 TBS pepper

Peel potatoes, carrots, and onions. Slice and grate in food processor.  Run
them through the food processor again this time using the blade so that you
have a fine bowl of mushy veges. Beat eggs in a separate dish until mixed.
Add eggs, oil, salt, and pepper to potato mush, and mix well.  Pour the
mixture into a large deep baking pan and bake at 375 for 75 minutes.

Lokshen Kugel

1 pkg of wide or medium bow noodles
1 stick of margarine
4 eggs beaten
3/4 cup of sugar
3 large apples
1/2 cup raisins
1 TBS cinnamon

Boil and drain noodles. Put the hot noodles in a mixing bowl and add the
margarine, mix until the margarine melts.  Peel and dice the apples. Plump the
raisins by placing them in a cup of hot tap water and let sit 5 minutes then
drain.  Beat the eggs in a separate bowl.  Add eggs, apples, raisins, sugar
and cinnamon to the noodles.  Put mixture in a lightly greased baking pan and
bake for 50 minutes at 375.
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 POTATO KUGEL FOR EIGHT
5 medium potatoes
3 large eggs
1 large onion
1/4 c. (60 mL) cooking oil, divided
1 teaspoon (5 mL) salt
1/2 teaspoon (2 1/2 mL) pepper
    Heat 1 tablespoon ( 15 mL) of the oil in a 8 or 9-inch (2 or 2.5
litre) baking dish in a 375 degree F (190 degrees C) oven.  Chop onion
in food processor or by hand, then fry gently in the rest of the oil.
If you plan to use a food processor, peel potatoes and cut into 2-inch
(5 cm) chunks; place in water to cover, until ready to process, then
drain very well and process in three batches with an egg in each batch
until finely-grated.  If you are planning to grate them by hand,
simply peel and grate, then stir in eggs.  Add cooked onion, salt and
pepper to either version of potato/egg mixture.  Pour into heated
baking pan and bake one hour, or until nicely browned.

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soar

MM: Easy Blender Potato Kugel

 Title: Easy Blender Potato Kugel
 Yield: 6 servings

 5    Med Potato; cubed
 1    Lg Onion; diced
 3    Egg
 1 1/2 ts Salt ;(optional)
 1/4 ts Baking powder
 1/4 ts Black pepper
 1/4 c  Margarine; melted
 1/3 c  Flour

 Blend all ingredients until potatoes are finely
 ground, or approx. 2 min. Pour into pre-heated,
 lightly-oiled 9" round or loaf pan and bake at 350 or
 until golden brown, about 1-1/2-2 hrs. When doubling
 recipe use 9"x13" pan.
 Decorate as desired. I use green onions, radishes
 and dollops of sour cream
 .Note: when you blend put the wet ingredients in the
  blender first







