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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Matzo Kugel Recipe

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This recipe for Matzo Kugel is from The Taradash Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 matzo- break in pieces
12 eggs
1t. salt
1/2 t. cinnamon
I c. sugar
1 c. white raisins
4 shredded firm apples- not delicious
zest the rind of an orange
1/2 c. melted butter
extra 2 T. cinnamon and sugar mixed for topping
Directions:
Directions:
Heat oven to 350º. Soak matzo in hot water only until soft and squeeze out the water so it will not be mushy. Like making fried Matzo. Beat the eggs. Add sugar, salt and cinnimon until well blended. Stir in the matzo, raisins, apples and rind. Greese a 9x13" pan well with butter. Allow the matzo to soak up most of the eggs, then put in the pan. Sprinkle with the cinnamon/sugar mixture. Pour the melted butter over gently and bake until firm and brown, about 45 min.
Number Of Servings:
Number Of Servings:
12-16
Preparation Time:
Preparation Time:
30 min + bake time
Personal Notes:
Personal Notes:
Can make this meat kugel. Add onion, change butter to oil, leave out cinnamon,use only 3 T. sugar. Add grebeners if you have them and salt and pepper to taste.

 

 

 

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