: 4

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remove excess water
1 cup half-and-half or pareve
equivalent
8 ounces (uncooked) thin noodles,
cooked and drained
Preheat oven to 350F. Mix well
eggs, butter, soup mix, spinach and
half-and-half. Add noodles and turn
into ungreased 9x13-inch baking dish
and cook for 45 minutes or until firm.
Makes 12 servings.

CHEESY POTATOES FOR A
CROWD
from Thelma Lipsitt, Farmington
Hills
one 2-pound bag frozen hash
browns, thawed
one 2-pound regular or lite Velveeta
cheese, cut into small pieces
3 cups Hellman's mayonnaise
2 cups fresh or frozen chopped
onions
Preheat oven to 375F. Spray a 3-
quart or other large baking dish or
casserole with nonstick cooking spray.
Combine all ingredients in a large
bowl and stir well with a wooden
spoon. Transfer the mixture to the
prepared baking dish and bake,
uncovered, for 1 hour, stirring the
mixture once after baking for 30 min-
utes. Serves 24.

GRANDMA BLANCHE'S
NOODLE KUGEL
from Blanche Shapiro, adapted by
Sharon Shapiro, Farmington Hills
10 ounces (uncooked) wide
noodles, cooked and drained
1 pound (16 ounces) cottage cheese
1 pound (16 ounces) sour cream
1 cup sugar
5 large eggs
1/2-3/4 cup raisins, soaked in water
overnight and drained, optional
1 tsp. ground cinnamon
Preheat oven to 325F. Grease a
9x13-inch baking dish. Combine all
kugel ingredients, except cinnamon,
in a large bowl and mix well with a
wooden spoon. Pour the mixture into
the prepared baking dish and sprinkle
with cinnamon. Bake, uncovered, for
1 to 1 1/2 hours, until golden and the
liquid is set. Makes up to 20 servings.

BAKED APPLE PANCAKE
from Debbie Fishman, West
Bloomfield
1/2 cup (1 stick) butter
2-3 Granny Smith, or other variety
baking apple, peeled, halved and
sliced thin
1-2 Tbsp. light brown sugar
Pancake batter:

6 large eggs
1 1/2 cups milk
1. cup flour
3 Tbsp. sugar
1/2 tsp. cinnamon
1/2 tsp. salt
1 tsp. vanilla
Preheat oven to 425F. Melt butter
in a 9- or 10-inch pie dish that's been
placed in the preheated oven for about
10 minutes. Arrange apples neatly at
the bottom of the pie dish. Bake the
apples for 8 minutes or until the
apples begin to sizzle. Remove the
dish from the oven.
Place all the pancake batter ingredi-
ents in the pitcher of a blender or
bowl of a food processor fitted with a
metal blade. Blend or process the mix-
ture until smooth. Pour the batter
over the apples, return the dish to the
oven, sprinkle with brown sugar and
bake for 20 minutes, until browned.
Serve warm or room temperature.
Makes 10-12 servings.

SALMON WITH ORANGE
GLAZE
from Ruth Talmer, Bloomfield Hills
1 1/2 cup orange marmalade
2 Tbsp. sesame oil
2 Tbsp. soy sauce
1 1/2 tsp. grated, fresh gingerroot
3 cloves of garlic, minced
1/2 cup rice or other white vinegar
3-3 1/2 pounds boneless, skinless
salmon fillet
1 bunch chopped scallions, white
and green parts, garnish 1/4 cup
toasted sesame seeds, garnish
Preheat grill to medium-high or
oven to 400F. Combine marmalade,
oil, soy sauce, ginger, garlic and vine-
gar in medium bowl and whisk well.
Set aside.
Grill method:
Spray the hot grill with nonstick
cooking spray. Place salmon skin side
down on the hot grill and brush the
glaze on the top of the fillet. Grill the
fish for 5 minutes.
Carefully turn the fish over by slid-
ing 2 large spatulas under the fish and
with a quick movement, turn the fish
over, or by using the same method
with a very thin cookie sheet with no
sides. Brush the other side of the
salmon with the glaze and cook
another 5 minutes.
Very carefully, turn the fish over
again and brush remaining glaze over
the first side of salmon. Cook another
5 minutes, or until the fish is cooked
through and remove the fish to a serv-
ing platter. Garnish with the scallions
and sesame seeds (this will help "hide"

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