saver sp a. ,
N444
KUGEL page 100
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maple syrup over the top. Bake
an additional 25 to 30 minutes.
Serves 8 to 10.
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CHERRY KUGEL
1/2 pound wide egg noodles
2 cups milk
3 eggs separated
n cup butter, melted
2 large Granny Smith apples,
peeled and sliced thin
1/2 cup sugar
1/3 cup poppy seeds
1/2 cup chopped pecans
1/2 cup cherry preserves
Preheat oven to 350. Sprinkle the
apples with the sugar and set
them aside. Grease a 9x13 pan
and set aside. Cook the noodles in
the milk for 8 to 9 minutes and al-
low to cooL Beat the egg yolks and
add them to the noodle mixture.
When combined add the melted
butter and mix well.
Beat the egg whites until stiff
and fold into the noodle mixture.
Spread 113 of the noodle mixture
on the bottom of the pan. Sprin-
kle 1/2 the apples on the top of
these noodles. Sprinkle 1/3 of the
poppy seeds over the top of the ap-
ples and then dollop 1/2 the cher-
ry preserves and half of the nuts.
Spread another 1/3 of the noodle
mixture on top of the apples. Place
the remaining apples on top of the
noodles. Sprinkle 1/3 of the pop-
py seeds on top of the apples and
then dollop the remaining cherry
preserves and the rest of the nuts
on top of the apples. Place spoon-
fuls of the remaining noodle mix-
ture on the top of the fruit,
allowing some of the fruit to show
through. Sprinkle the remaining
poppy seeds on the top.
Bake for 30 to 35 minutes or
until the top is lightly golden.
Serves 4 to 6.
QUICK QUICK
YERUSHALAMI KUGEL
1 pound angel hair pasta
1 quart boiling water
1 cup sugar
cup oil
4 eggs
1 tablespoon salt (you can
increase it to 11/2 T. if you like)
2 teaspoons cracked black pepper
1r2
Pour the boiling water over the
noodles and let stand until the wa-
ter has been totally absorbed. Af-
ter the water has been absorbed
melt 2/3s cup of the sugar in a
small sauce pan. Do not stir.
When the sugar has melted and
turned a golden brown add the oil
and stir well. Cook an additional
2 minutes stirring constantly.
Then pour the oil and sugar mix-
ture over the noodles and mix
well. Add the rest of the ingredi-
ents and mix well. Pour the noo-
dle mixture into the greased pan
and bake for 1 hour. Serves 8 to
10.
ZUCCHINI KUGEL
:p t
of
2 to 3 pounds zucchini
1 cup sliced onion
1/3 cup shredded carrots
2 teaspoons minced garlic
2 tablespoons olive oil
2 tablespoons margarine
3 tablespoons bran
3/4 cup bread crumbs
2 eggs
1 tablespoon water
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried tarragon
Preheat oven 350. Grease a 9x9
cake pan. Peel and slice zucchini.
Saute the zucchini, garlic, carrots
and onion in the margarine and
olive oil until they are lightly
browned but still crisp. Remove
from the heat and sprinkle the wa-
ter over the top. Cover and let set
for about 10 minutes.
Then add the bran, bread
crumbs eggs and seasonings. Mix
well and pour into prepared pan.
Bake for 45 minutes. Serves 6 to
8.
SWEET POTATO KUGEL
2 large sweet potatoes
2 baking potatoes
1 large carrot, shredded
3 apples, shredded
1/2 cup matzah meal
juice and zest of 1 lemon
1/3 cup oil
3/4 cup sugar
pinch of salt
1 teaspoon cinnamon
1/4 to 1/2 teaspoon pumpkin pie
spice
1 cup golden raisins
Preheat oven to 325. Grease a
9x13 pan. In a large bowl combine
all the ingredients except the
brown sugar and pour into the
prepared pan. Bake covered for 45
minutes.
Remove the cover sprinkle the
brown sugar over the top and bake
an additional 20 minutes. Serves
4 to 6.
SAVORY HOLIDAY
KUGEL
8 ounces wide noodles
3 large onions, diced
1 teaspoon minced garlic
1/3 cup oil
1/2 pound mushrooms
3 tablespoons flour
1 cup chicken or vegetable broth
salt
pepper
1/2 teaspoon poultry seasoning
2 eggs, beaten
paprika
2 tablespoons bread crumbs
garlic salt
Preheat oven 350. Grease a 9x13
pan. In a large skillet saute the
mushrooms in 2 tablespoons oil.
Saute for about 5 minutes and
then drain. Add the remaining oil,
garlic and onions and saute until
the onions are tender yet still a lit-
tle crisp. Add the flour and veg-
etable broth.
Cook the noodles and drain.
Pour the onions and mushrooms
into the noodles and mix well. Add
the beaten eggs, mix well and add
the salt, pepper, and poultry sea-
soning. Mix well. Pour the mix-
ture into prepared pan, sprinkle
with paprika, bread crumbs and
garlic salt and bake for 35 to 40
minutes. Serves 6 to 8.
Eileen Goltz 1996