Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

CLASSIC POTATO KUGEL
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I still recall my mother's Shabbat potato kugel ++ yaptzug she called
it ++ baked in a cast iron pot and left on the metal stove cover
(blech) overnight. What a marvelous taste it had the next morning!
The folowing potato kugel is easy to make ++ a flavourful side dish
for Shabbat any time.
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md Potatoes 1 md Onion 4 lg Eggs 1/4 c Matzo Meal or Sifted Flour 1/4
c Oil 1 1/2 ts Salt 1/4 ts Pepper 1/4 c Oil, for pan Grate potatoes
and onions together, either by hand or in a food processor. Let stand
for 5 minutes. Squeeze out excess liquid. Stir in remaining
ingreients except oil for pan. Pour the 1/4 cup oil into a 9 X
13-inch baking pan or a 2 1/2 quart casserole. Place pan or casserole
in oven, while preheating to 350F for about 15 minutes to prevent
kugel from sticking. Remove and pour into potato mixture. Return to
oven and bake at 350F for 1 hour or until brown. Serves 12.
VARIATIONS: KUGLETTES: ~~~~~~~~~ Make potato kuglettes by spooning
mixture into muffin tins, greased and lined with fluted paper cups.
Pour a teaspoon of oil on top of each and bake in a preheated 350F
oven for 40 minutes or until golden brown. Serves 18. LOW-CALORIE:
~~~~~~~~~~~ For a low-calorie version, substitute raw, grated
cauliflower ++ about half a medium head ++ for half the amount of the
potatoes. ZUCCHINI: ~~~~~~~~ Zucchini potato kugel: Use raw shredded
zucchini in place of half the amount of potatoes. From: Classic
Kosher Cooking by Sara Finkel Transcribed By: S. Lefkowitz

Submitted By SAM LEFKOWITZ On 06-04-95

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