Firm,
Food
FIFIE3C3FeAft.Fliri
Twist from page 83
MUSHROOM AND RED PEPPER
MATZAH KUGEL
3 T. olive oil
2 cups chopped onions
1 1/2 pounds mushrooms, sliced
2 cups chopped red bell pepper
salt and pepper to taste
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2 T. fresh chopped basil
4 eggs
3 sheets matzah, crumbled
olive oil, for brushing over kugel
Preheat oven to 350F. Spray a
9x13-inch baking dish with nonstick
cooking spray. Set aside.
Heat oil in a large pot over medi-
um-high heat. Add onions and cook,
stirring occasionally, until the onions
are golden, about 8 minutes. Add
the mushrooms and cook, stirring
occasionally, until most of the liquid
that's released is evaporated, about
20 minutes. Add the bell pepper and
cook five minutes more.
Remove from heat and cool slight-
ly. Stir in the salt and pepper, basil,
eggs and crumbled matzah. Transfer
the mixture into the baking dish and
spread evenly. Brush the top of the
kugel with olive oil and bake, uncov-
ered, for one hour. Remove from
heat and cut into squares. Makes 20
servings.
Hills, MI 48334 • (248) 851-6770
LI
SWEET AND SOUR
CANDIED CARROTS
2 T. olive oil
1 cup chopped onions
1 t. minced garlic
1 pound peeled baby carrots, or car-
rot chunks
2 cups. chicken or vegetable broth
•1 T. brown sugar
2 T. white wine vinegar
2 T. butter or margarine
salt and pepper to taste
fresh chopped parsley, garnish
(optional)
Heat oil in a large skillet over
medium-high heat. Add the onions
and garlic and cook until softened.
Add the carrots and chicken broth
and cook for about 12-15 minutes
until the carrots are cooked through,
but not too tender and most of the
liquid evaporates.
Add the brown sugar, vinegar,
margarine, salt and pepper and cook,
stirring frequently, until the sugar is
caramelized and the carrots are nice-
ly coated. Serve hot. Makes 4 serv-
ings. If preparing larger quantities of
carrots, use a large pot instead of a
skillet — cooking times may vary. ❑