Name: Broccoli-Potato Kugel
Ingredients: 3 lg Potatoes; 1 lg Head of broccoli; broken into florets; 1 c Milk; 3 Eggs; 2 Broken matzot or 1 C farfel; up to 3; Grated cheddar cheese; Salt & pepper to taste; 1 hour at 350 degrees.

To most people, the gifts we enjoy are more important than the Giver of the gifts. Some might be grateful for their many blessings. But how many are expressing that gratitude to God? How many are metaphorically falling at His feet and glorifying Him with a genuine and enthusiastic heart? Many are thankful, but how many prioritize their thankfulness to God? How often do blessings actually lead people away from God because they want something from God and do not see God in the something?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Jewish		1	Servings

INGREDIENTS

3	lg	Potatoes
1	lg	Head of broccoli; broken into florets
1	c	Milk
3		Eggs
2		Broken matzot or 1 C farfel; up to 3
		Grated cheddar cheese
		Salt & pepper to taste
	1	hour at 350 degrees.

INSTRUCTIONS

Here's a recipe I found tucked in bewtween the pages of Joan Nathan's
"Jewish Holiday Kitchen" ; I must have scribbled it down last Pesach so as
not to forget. The measurements are very flexible!
Peel potatoes and cut in half. Boil until almost soft enough to mash. Add
broccoli florets and boil until somewhat soft. Drain everything and mash
well. Add milk and mix well. It will be somewhat soupy. Add beaten eggs and
matzo. Place in a greased casserole dish, top with grated cheese, and bake
Posted to JEWISH-FOOD digest by Melisa Crosby & Will Underwood
<melcro@vr-net.com> on Apr 01, 1998

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