"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Matzoh Kugle Recipe

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This recipe for Matzoh Kugle, by , is from The Kleinman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melba Nedler
Added: Saturday, October 18, 2008


1 cup chopped celery
1 cup chopped onion
6 tbsp nyafat or vegetable
2 eggs, slightly beaten
6 whole matzohs, broken into pieces
1/4 tsp pepper
2 tsp paprika
1 tsp salt
1 can condensed chicken broth
1 1/4 cups hot water

Saute the onion and celery in all of the fat. Set aside. Mix dry ingredients, then add to the broken matzoh, mixing in without breaking matzoh further. Mix in cooled sautéed veggies. Then add beaten eggs.
Place in large greased oblong casserole.
Pour the chicken soup over this mixture, and add hot water.
Bake in a preheated oven at 375F for 30 minutes uncovered.

*** manischewitz egg-onion matzoh is the best kind to use

Personal Notes:
Personal Notes:
Sent by Beth Barber




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