September 2018

FOOD
by Cynthia MacGregor
Kugels just like
Aunt Minnie’s
Raise your hand if you used to love to eat your dear, departed,
Aunt Minnie’s noodle kugel and potato kugel when the family got
together over the High Holy Days. Now raise your hand if you wish
you’d gotten her recipe before she passed on.
Okay, hands down. I have the recipe for you. Well, maybe not exactly
Aunt Minnie’s, but what I do have is two perfectly wonderful noodle kugel
recipes (one is a buttermilk kugel) and an absolutely scrumptious recipe for
potato kugel.
Let’s start with the potato kugel … and a confession. I cheat when I make
this recipe. Although the recipe calls for peeling and shredding potatoes,
you will find that Publix sells frozen shredded potatoes, already peeled,
already shredded, ready to defrost and use. Just scoop out the desired
quantity, plop them into a bowl, and let them sit on your counter to defrost
for a couple of hours. As for the quantity, if you’re substituting frozen preshredded
potatoes, just use your good judgment. Cooking isn’t the exact
science that baking is.
Noodle Kugel
1 lb broad noodles, cooked and drained
1 cup sugar
1 lb cottage cheese
1 1/2 tsp vanilla
1 cup golden raisins (sultanas)
7 eggs that have been beaten just a bit
3 cups milk
1 pint sour cream
1/2 lb melted butter
Enough butter to dot the kugel
For the topping:
1 teaspoon sugar
1 teaspoon cinnamon
1/2 cup cornflakes, crumbled
In a large bowl, mix all the ingredients for the kugel
except the butter for dotting, and pour into a large
pan. Refrigerate overnight. It will set as it chills.
The next day, when you are ready to bake the kugel,
mix the topping ingredients. Remove the kugel from
the fridge and sprinkle the topping mix over the
kugel, then dot with butter. Bake at 350° for 1-1/2
hours or until golden brown
Buttermilk Kugel
1 lb wide, short noodles (dumpling noodles), boiled
and drained
1 quart buttermilk
4 eggs, beaten
1/2 cup sugar
1/4 tsp salt
1/4 lb butter, softened and warmed
Potato Kugel
4 eggs
1 1/2 lbs potatoes, peeled and shredded
1 medium onion, grated
Salt and freshly ground pepper to taste
Preheat oven to 350°. Whisk the eggs in a large bowl. Add the
remaining ingredients and stir to combine. Pour into a greased
baking dish and bake until the potatoes are tender, about 45
minutes. Serves 4 to 6.
For the topping
1 cup brown sugar
1 cup corn flake crumbs
1/2 stick (4 Tbs) melted butter (to hold the sugar and
crumbs together)
To the cooked and drained noodles, add butter and
allow it to melt. Add remaining ingredients and mix
well. Place in greased 9 X 12 inch pan. Bake 45
minutes at 350°. While it bakes, mix all the topping
ingredients together. Remove kugel from oven and
sprinkle topping over it. Return to oven and bake at
350° an additional 30 minutes.
Serves 15. Freezes well. P
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SEPTEMBER 2018