saver sp a. , N444 KUGEL page 100 - maple syrup over the top. Bake an additional 25 to 30 minutes. Serves 8 to 10. 25040 Southfield Road NE Corner of 10 Mile and Southfield Southfield, Michigan 48075 (810) 569-5000 Fax (810) 569-5801 Mon., Tues., Wed., Dec. 23, 24, 25 5% off everything in the store Excluding Existing Specials. We reserve the right to limit the quantity of all items. Not responsible for typographical errors. TREMENDOUS HOLIDAY SAVINGS Save an Additional 15% Off on previously reduced merchandise THIS SUNDAY ONLY 10-4 PM Savings on Collections of: • Evening Wear • Cocktail Suits & "After 5" Dresses • Coordinates • Sportswear • Accessories eleaanza boutique Robin's Nest • 7415 Orchard Lake Road • West Bloomfield • MI • (810) 737-2666 Mon. - Sat. 10-6 • Thurs. 10-7 • Closed Sundays Visa, Mastercard, Discover 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