Nancys Delicious Passover Matzoh Kugel Recipes

MATZO APPLE KUGEL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place the crumbled matzos in a medium bowl, and add enough water to cover. Let stand for 2 minutes, then drain off excess water. Do not squeeze.
• To the bowl of matzo, add eggs, 1/4 cup sugar, salt, lemon juice and applesauce. Stir to combine. Mix in the apples and dried cranberries. Spread the mixture evenly into a 2 quart casserole dish. Mix together the remaining 1/4 cup of sugar, and cinnamon; sprinkle over the top.
• Bake for 45 minutes in the preheated oven, or until the top is golden, and the apples are soft.

NANCY'S DELICIOUS PASSOVER MATZOH KUGEL

Steps:

• Kugel can be made a day in advance and baked for only 30 minutes 1. Preheat oven to 350. Coat 13 x 9 inch baking dish with cooking spray. 2. In a large bowl, lightly beat eggs with 1 1/2 cans broth. Sir in farfel and let stand. 3. Heat oil in a large skillet over medium-high. Add onions, rosemary, thyme and salt; cook, stirring frequently for about 6 mins or until the onions are soft and lightly golden. Add mushrooms and cook, stirring, for 4 to 5 minutes or unitl they are softened. Remove from heat and stir in artichokes. 4. Stir the vegetables into farfel misture and transfer to the prepared baking dish. Bake 30 mins; cover wiht foil and bake another 10 mins. If it seems too dry, make several slits into the kugel wiht a butter knife and drizzle with extra broth. (The slits help the liquid permeate the inside of the kugel).