Kugel
Kugel is another dish that encompasses several different things, and the relationship between them is hard to define. The word "kugel" is generally translated as "pudding," although it does not mean pudding in the Jell-O brand dairy dessert sense; more in the sense of bread pudding. The word "kugel" is pronounced "koo-gel" (with the "oo" in "book"; not to rhyme with "google") or "ki-gel," depending on where your grandmother comes from.
Kugel can be either a side dish or a dessert. As a side dish, it is a casserole of potatoes, eggs and onions. As a desert, it is usually made with noodles and various fruits and nuts in an egg-based pudding. Kugel made with noodles is called lokshen kugel. Below is my recipe for a noodle kugel.
3 eggs
1/4 cup melted margarine or butter
1/4 cup sugar
1/2 tsp. cinnamon
1/2 lb. wide noodles
1/4 cup raisins
1/4 cup almonds
1/2 cup chopped apples
Beat the eggs thoroughly in a large mixing bowl. Add the butter, sugar and cinnamon beat until thoroughly blended. Cook the noodles and rinse them in cold water. Do not drain them too thoroughly. Put the noodles into the egg mixture and stir until the noodles are coated with the mixture. Let them sit in the refrigerator for about 15-30 minutes, so the noodles absorb some of the egg mixture. Stir again.
Put about half of the egg-noodle mixture into a casserole dish. Put the raisins, almonds and apples on top. Put the remaining egg-noodle mixture on top of that. Bake for about 30-45 minutes at 350 degrees, until the egg part is firm and the noodles on top are crispy. Can be served warm or cold.
