Recipe: Kugel and Sweet Kugel (Noodle Pudding, Jewish, 1970's)

KUGEL

"Serve hot or cold as a side dish instead of potatoes on holidays."

1/2 pound wide noodles, uncooked
3 eggs, beaten
1 medium onion, finely grated
2 tablespoons fat, melted
Pinch each of salt and pepper, to taste

Boil and drain noodles.

Add beaten eggs, melted fat, grated onion, salt, and pepper. Mix well. Put into a well-greased baking pan (about 8x8-inches) or a 1 1/2 quart casserole.

Bake at 425 degrees F until noodles look brown and crispy on top, about 30 minutes.

Makes 6 servings
Source: The International Grandmothers' Cookbook: Favorite recipes from grandmothers around the world by Eileen Weppner, Blue Mountain Arts, Inc., 1974

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SWEET KUGEL

1/2 pound wide uncooked egg noodles
3 eggs
1 tablespoon melted fat
1 scant cup sugar
1 1/2 teaspoons ground cinnamon
1 large apple, grated into strips
1/2 cup raisins (or currants)
1/2 cup chopped walnuts

Boil and drain noodles.

Combine with melted fat, eggs, sugar-cinnamon mixture, apples, raisins, and nuts. Pour into well-greased, deep pudding dish (or baking pan about (8x8-inches).

Bake at 425 degrees F for about 30 minutes, or until noodles are brown on top.

Makes 6 servings
Source: The International Grandmothers' Cookbook: Favorite recipes from grandmothers around the world by Eileen Weppner, Blue Mountain Arts, Inc., 1974