| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
(10 oz) of frozen chopped broccoli |
| 3 |
|
Eggs |
| 1 |
tb |
Mayonnaise |
| 1 |
tb |
Onion soup mix (I subsitute 1 tspn salt, 1/2 tspn pepper and |
|
|
Lots of onion powder, and some garlic powder depending on my mood.) |
| 1/2 |
c |
Non-dairy creamer |
| 1/3 |
c |
Matzoh meal |
INSTRUCTIONS
My recipe is pesachdik, but is gebrocks, so if you "brock," go ahead
Cook broccoli according to package directions. Drain. Add remaining
ingredients. Combine well. Place in greased pan (9x9 or loaf pan work
best.) If desired, sprinkle a thin layer of matzoh meal on top for a crust.
Cook at 350 degrees for 40 minutes or golden brown.
***I do not know of a low-fat, low cholestorol(?) version. If anyone can
come up with one, kol hakavod. This kugel is the way to my husband's heart
and is too easy not to make.*** Posted to JEWISH-FOOD digest V97 #124 by
Amy Jacobs <amyj@touro.edu> on Apr 16, 1997
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