Joan Nathan Potato Kugel Recipes
NORTH SHORE CHICAGO HADASSAH'S LICK-YOUR-FINGERS KUGEL
Provided by Joan Nathan
Categories Egg Nut Pasta Breakfast Dessert Rosh Hashanah/Yom Kippur Fall Kosher Vegetarian Pescatarian Peanut Free Soy Free
Yield Yield: 10 to 12 servings (D) or (P)
Number Of Ingredients 8
Steps:
- 1. Melt half the butter in a 12-cup mold or tube pan. Swirl it around the bottom and up the sides.
- 2. Press the brown sugar into the bottom and press the pecans into the sugar.
- 3. Boil the noodles according to the package directions and then drain. Mix with the eggs, the remaining butter, melted, cinnamon, sugar, and salt and pour into the mold.
- 4. Bake in a preheated 350-degree oven for 1 hour and 15 minutes or until the top is brown. Let sit for 15 minutes before unmolding. The top will become slightly hard like a praline. Serve cold or at room temperature.
PATTY UNTERMAN'S POTATO KUGELETTES
Provided by Joan Nathan
Categories side dish
Time 30m
Yield Twenty-four potato kugelettes, for six servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees.
- Combine all the ingredients.
- Grease a 24-cup mini-muffin tin with chicken fat and dust with matzoh meal. Place one tablespoon of filling per muffin cup and bake for 25 minutes, until golden.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 4 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 163 milligrams, Sugar 1 gram, TransFat 0 grams
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