masha wrote:
> My Mom made the best potato kugel in the world. She never had a
> recipe, and my sister and I have been trying to reproduce the memory
> of it for years.
>
> Mom was a very healthy cook. Very little fat, salt, sugar, etc.
> Fresh veggies, lean meats, fruits, whole grains, etc. She also never
> used spices. Said food tasted good plain if you didn't dull your
> taste buds.
>
> Apparently, this did not apply to kugel.
>
> Mom's Potato Kugel
> my Mom, 95 this June
> Serves: 12
>
> 2-1/2 tablespoons oil
> 1 large or 2 small onions
> 2 lbs Russet or Yukon Gold potatoes
> 2 tablespoons matzo meal
> 1-1/2 teaspoons kosher salt
> 1/2 rounded teaspoon pepper
> 4 large eggs, lightly beaten
>
> Preheat the oven to 375F. Place oil in Pyrex casserole dish and place
> in oven.
>
> Shred onions first, then potatoes, best if using a wire grater, but if
> you use the food processor, use the shredder blade, then process half
> the shreds using the blade.
>
> Add matzo meal, salt and pepper, and mix lightly.
>
> Crack and check eggs, Beat lightly, then add to potato mixture.
>
> Remove casserole from oven, pour in potato mixture gently so you don't
> get splashed with the hot oil.
>
> Spoon oil that collects in the corners over the top of the potato
> mix.
>
> Bake 45 minutes until golden on top.
>
> Serve with applesauce.
>
> maxine in ri
>
> ____________________________________________________
>
> rec.food.cuisine.jewish recipe archives
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>
I've saved the recipe, Maxine. Thanks ever so much.
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life
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