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CRISPY FRIED ONIONS
I had to go to a cousin's house for
Passover in Brazil before I had these fried
onions, served over mashed potatoes. .
Now I serve them over so many foods
— vegetables, rice, eggs — anything that
needs a punch of sweet onion flavor.
4 cups chopped onions
1/3 cup olive oil
Heat the oil in a large frying pan over
medium-high heat. When hot, add the
halved onion rings and fry them, stirring
frequently, for 10-15 minutes until very
golden and dry. Cool and store in a
small bowl lined with paper towel and
covered with plastic wrap.
Serve warm or at room temperature as
a garnish (great in soup!). Makes about
1 1/2 cups (about 12 garnish servings).
3 AA_LA.44•4411 LK4
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FAMILY AND FRIENDS A
HEALTHY, HAPPY NEW YEAR
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If you love pepper, add three teaspoons
instead of two.
1 pound dry noodles — fine or medi-
um
1/2 cup vegetable oil
1/2 cup sugar
2 T brown sugar
1 t. salt
2-3 t. ground black pepper (not finely
ground)
5 eggs, lightly beaten
Preheat oven to 325E Spray a 9x13
baking dish with non-stick cooking
spray. Cook noodles according to pack-
age instructions for slightly less time
(until al dente). Drain and rinse under
cold water. Drain very well. Transfer the
noodles to a large bowl. Set aside.
Place oil in a medium pot and add
sugar (not brown sugar) over medium-
high heat. Cook the mixture, stirring
occasionally, until the sugar caramelizes
(it may be lumpy). Pour this mixture
over the noodles and stir well (the sugar
may clump).
Wait for the sugar to cool enough to
touch and break apart the clumps with
your fingers as much as possible (don't
worry if this is difficult — the clumps
melt during baking). Add the brown
sugar, salt, pepper and eggs and stir well.
Pour the mixture into the baking dish
and bake, covered with foil, for 40 min-
utes. Uncover the kugel and bake for
30-40 minutes more, until the kugel is
set.
Allow to cool a bit before cutting and
reheating, if necessary. Serve warm or at
room temperature. Makes 20 servings.
SHORT-CUT CHICKEN SOUP
The best chicken soup, of course, is
homemade. If you're short on time, doc-
tor up canned broth for homemade
taste.
16 cups chicken broth or vegetable
broth
4 cups water
1 small, unpeeled onion
1 cup fresh parsley (not chopped)
2 celery stalks, cut into chunks
1/4 t. ground nutmeg
1 T. dried dill
2 cups 1/4-inch carrot rings
Combine all ingredients except carrot
rings in a large soup pot over high heat
and bring to a boil. Reduce heat to sim-
mer and cook for 1 hour. Allow the
soup to cool completely before straining
it through a mesh sieve or strainer. Place
the broth back in the pot and add the
carrot rings. Keep the soup warm until
ready to serve. Makes 8 10 servings.
ROAST HONEY-GLAZED APPLES
Serve as a garnish for chicken or turkey
or as a dessert, with whipped cream or
ice cream.
4 large Golden Delicious apples
4 large Granny Smith apples
1/2 cup honey, melted
juice of 1 lemon
1 t. ground cinnamon
Preheat oven to 350E Spray a glass or
ceramic baking dish with non-stick
cooking spray. Set aside.
Peel and core the apples and cut them
into 1 /2-inch chunks. Toss them with
the melted honey, lemon juice and cin-
namon. Arrange the apples in the bak-
ing dish and roast, turning once or twice
during cooking, for 40 minutes.
Remove from heat, cover and cool
until warm. Gently stir the apples again
and serve warm or at room temperature.
Makes 8 side or dessert servings with
pound cake or ice cream. 111
JERUSALEM KUGEL
This pareve kugel is sweet and peppery.
For more recipes, see
wvvw.detroitjewishnews.com
-
(248) 559-5424
(888) 202-4466 Fax: (248) 559-5426
29115 Greenfield, Southfield, MI 48076
jig
4 cups chicken broth
salt and pepper to taste
1/2 cup fresh chopped parsley, garnish
Heat oil in a large pot over high heat.
Add the onions and garlic and cook,
stirring frequently, until the onions are
very golden, about 8 minutes. Add the
kasha and cook, stirring frequently, until
lightly toasted, about 2 minutes.
Add the broth and bring to a boil.
Reduce heat, cover the pot and cook the
kasha until all the broth is absorbed,
about 15 minutes. Season the kasha to
taste with salt and pepper. Add the pasta
and toss well. Adjust seasonings to taste.
Serve hot, garnished with fried onions
if desired (recipe below) and fresh
chopped parsley. Makes 12 or more
servings.