| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Jewish |
Side dish, Vegetables, Passover |
10 |
Servings |
INGREDIENTS
| 8 |
lg |
Potatoes; Grated |
| 1 |
lg |
Onion |
| 4 |
|
Eggs |
|
|
Salt and pepper to taste; (I like a lot of pepper) |
|
|
Oil; to cover on 9 x 13 dish about 1/8th"up the side |
INSTRUCTIONS
ROTHSTEIN; (KGPN95A
Grate potatoes. Put onion, eggs, salt (1 tsp. approx.) and pepper (same)
into blender and blend well. Add to potatoes.
While you are doing that place oil in Pyrex and Heat it in a 375 degree
oven. When oil is hot pour into bowl of potato mixture. Mix and immediately
pour entire mixture back into Pyrex dish. Bake at 375 till top is dark
golden color.
Most of my friends like to add more salt. I don't like cooking with salt so
I tell them to add it when they eat the kugel..
When I make this Kugel on Friday for Shabbat I usually make an extra small
one (8x8 Pyrex) (1/2 rec.) because my family usually eats it as soon as it
comes out of the oven. For some reason heating up the oil and using a Pyrex
dish makes it taste better.
Enjoy and have a happy and kosher Passover. Ricky Rothstein North Miami
Beach Formatted by Elaine Radis BGMB90B; MARCH '93
Posted to JEWISH-FOOD digest V97 #322 by Nancy Berry <nlberry@prodigy.net>
on Dec 09, 1997
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