Potato Kugel

February 20, 2009
VegesPotato Kugel is a staple of Eastern European Jewish cooking. For a low fat, reduced carb version, try this Lite Potato Kugel recipe. It contains fewer egg yokes and no oil.

Prep Time: 20 minutes

Cook Time: 1 hours, 00 minutes


  • 8 medium potatoes
  • 2 onion
  • 2 whole eggs plus 2 egg whites, beaten
  • 2 Tbsp. flour
  • 1 Tbsp. pareve chicken soup powder
  • 1/4 cup boiling water
  • 1 Tbsp. salt, or to taste
  • 1/2-1 tsp. pepper


1. Preheat oven to 400° Fahrenheit (200° Celcius).
2. Grate the potatoes and onion by hand or in a food processor. Let stand 3-5 minutes. Squeeze out excess liquid.
3. Place grated and drained potatoes and onions in a large bowl. Add beaten eggs and flour.
4. Dissolve soup powder in boiling water, and add to the potato mixture.
5. Add salt and pepper.
6. Spray a 9×13 inch baking dish with non-stick spray.
7. Bake, uncovered, for 1 hour or until golden brown on top and a knife inserted in the middle comes out clean.

potato-kugel-giora-shimoniYIELD: 12-14 servings.


Serve slightly warm or hot as a side dish with a meat entree such as brisket or roast chicken.

From Giora Shimoni – About.com/kosherfood

Tsimmes Kugel

February 20, 2009
Cookbook author Sara Finkel calls her Tsimmes Kugel recipe “a modern version of two traditional Shabbat favorites – tsimmes and kugel.”  The recipe, which comes from her bestselling book Classic Kosher Cooking, combines sweet potatoes, apples, and carrots to form a big hit.

Prep Time: 30 minutes

Cook Time: 1 hours, 00 minutes


  • 1 small, whole, unpeeled orange, cut into pieces and ground in a food processor
  • 2 cups shredded raw, sweet potatoes
  • 2 cups shredded raw, carrots
  • 2 cups shredded tart apples
  • 1 cup brown or white sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup flour, sifted
  • 1/2 cup oil
  • 2/3 cup light raisins


1. Combine all ingredients.
2. Pour into a greased 1 1/2-quart cassarole, cover, and bake in a 350 degree Fahrenheit oven for 40 minutes.
3. Uncover and continue baking for an additional 20-30 minutes.

YIELDS: 10-12 servings.

VARIATION: Place halved pitted prunes, cherries, or pieces of pineapple on top of kugel before baking, or add 1 cup of chopped dates, pitted prunes, or pineapple to the mixture.

From Classic Kosher Cooking by Sara Finkel from About.com.

Grandpa’s Fried Matzah

February 19, 2009


From Grandpa in Michigan

3 Matzahs
2 Eggs-beaten

1 teas Salt
1/8 teas Cinnamon ground
1/8 teas Baking powder
chopped pecans-optional
Veg. Oil for frying

Break matzahs into small pieces in large bowl and add boiling
water to cover and soften. Cool, mix in beaten eggs,
cinnamon, salt and baking powder. Add pecans if desired.
Spoon into frying pan with hot oil completely covering bottom
of pan. Fry on both sides until brown and crisp. Avoid cooking
on too high heat. Turn heat down after preparation of first
batches. Serves 4 to 6.

(This is always a big hit when
Grandpa makes this at family

Click to download a copy of Julie’s free Passover Haggadah eBook with blessings, songs, coloring pages and Passover recipes here.

Grandma’s Potato Pancakes – Latkes

February 19, 2009

From a Tradition of Good Taste

6 baking potatoes, grated
1 small onion, grated or minced
2 eggs slightly beaten
3 tablespoons flour
1/4 teas. pepper
1 teas salt
1/2 teas baking power
cooking oil

Soak grated potatoes and onion in water for ten minutes and
then drain well.
Stir in other ingredients.

Heat several tablespoons of cooking oil in frying pan until very
hot. Drop portions of potato mixture in frying pan. Flatten
portions a bit into pancakes and brown well on both sides. Drain
on paper towels. It’s traditional to serve these with sour cream
or applesauce. Ketchup is also good. Serves 4 to 6 people

Cousin Roberta’s Brisket

February 18, 2009

(From Roberta Seidman)

Lipton’s Onion Soup Mix – 1 pkg dry mix.
1 Cup Ketchup
1 Cup Applesauce
1/2 Cup Orange Juice
½ Cup Sherry

Combine sauce in large bowl, and mix.
Select a nice cut of brisket or roast
enough to serve six people. Preheat
oven to 375. Brown the roast. Put in
pan and pour sauce over brisket.
Cover with foil and let cook
untouched for 2 to 3 hours in the oven. Turn down heat to 350 if top starts to burn.
Check roast and cook further until done, which might be
30 minutes longer, to an hour depending on the size of the roast.

Add 1/2 to 1 Cup water if sauce cooks down too much.

Another way to cook this is to put the brisket in a slow cooker. Pour in
sauce and let cook on high setting for at least 6 hours.

%d bloggers like this: