Free The Art of Jewish Cooking by Jennie Grossinger Page B

until set. Serves 6.

Potato Kugel
    3 eggs
    3 cups grated, drained potatoes
    ⅓ cup potato flour
    ½ teaspoon baking powder
    1½ teaspoons salt
    ⅛ teaspoon pepper
    3 tablespoons grated onion
    4 tablespoons melted butter or fat
    Beat the eggs until thick. Stir in the potatoes, potato flour, baking powder, salt, pepper, onion and butter or fat.
    Turn into a greased 1½-quart baking dish or casserole. Bake in a 350° oven until browned, about 1 hour. Serve hot. Serves 6–8.

Noodle Kugel
    3 eggs
    4 tablespoons brown sugar
    ⅛ teaspoon nutmeg
    4 cups cooked broad noodles
    ½ cup seedless white raisins
    ½ cup sliced blanched almonds
    1 tablespoon lemon juice
    4 tablespoons melted butter or chicken fat
    2 tablespoons bread crumbs
    Beat the eggs and brown sugar until fluffy. Add the nutmeg, noodles, raisins, almonds, lemon juice and melted butter or fat. Turn into a well-greased ring mold or baking dish. Sprinkle with the bread crumbs. Bake in a 375° oven 50 minutes or until browned.
    Serve with meat or poultry dishes or as a dessert with a sweet fruit sauce. Serves 6–8.

Onion Charlotte
    4 cups diced onions
    2 tablespoons butter
    ½ cup milk
    3 egg yolks
    1 teaspoon salt
    ⅛ teaspoon pepper
    1 cup light cream
    ⅓ cup bread crumbs
    Cook the onions, butter and milk over low heat for 10 minutes. Drain and turn into a buttered 9-inch pie plate.
    Beat the egg yolks, salt, pepper and cream together. Pour over the onions and sprinkle with the bread crumbs.
    Bake in a 350° oven for 35 minutes or until set. Serve hot. Serves 6.

Potato-Carrot Charlotte
    1 cup grated carrots
    ¾ cup water
    3 cups grated, drained potatoes
    3 egg yolks, beaten
    4 tablespoons cracker meal
    1½ teaspoons salt
    1 teaspoon sugar
    ½ teaspoon ginger
    4 tablespoons melted butter or fat
    3 stiffly beaten egg whites
    Cook the carrots in the water for 15 minutes. Let cool in the water.
    Mix the potatoes, egg yolks, cracker meal, salt, sugar,ginger, butter or fat and the undrained carrots. Fold in the egg whites. Turn into a greased 2-quart baking dish.
    Bake in a 350° oven 1 hour. Serve hot. Serves 6–8.

Apple Charlotte (Passover)
    3 egg yolks
    ⅔ cup sugar
    Dash salt
    2 cups grated apples
    ⅓ cup matzo meal
    2 teaspoons grated lemon rind
    1 tablespoon slivovitz (plum brandy)
    3 egg whites, stiffly beaten
    4 tablespoons ground pecans
    Beat the egg yolks, sugar and salt until thick and lemon colored. Stir in the apples, matzo meal, lemon rind and slivovitz. Fold in the egg whites. Turn into a greased 8-inch spring form. Sprinkle the nuts on top.
    Bake in a 350° oven 35 minutes or until brown and firm. Cool before removing sides of pan. Serves 6–8.

Matzo-Farfel Charlotte (Passover)
    2 cups matzo farfel
    3 egg yolks
    ⅔ cup sugar
    ¼ cup sweet red wine
    ½ teaspoon salt
    2 teaspoons grated orange rind
    2 tablespoons salad oil
    3 egg whites, stiffly beaten
    Soak the farfel in cold water for a few minutes, then drain and crush to a paste. Beat the egg yolks and sugar together until thick. Stir in the wine, salt, orange rind, oil and farfel. Fold in the egg whites. Turn into a greased 1½-quart baking dish.
    Bake in a 350° oven 30 minutes or until browned. Serves 6–8.

VEGETABLES

Sweet-and-Sour Green Beans
    1 cup boiling water
    2 packages frozen green beans
    1 teaspoon salt
    ⅛ teaspoon pepper
    1 bay leaf
    3 cloves
    2 tablespoons sugar
    4 tablespoons vinegar
    3 tablespoons butter or fat
    Combine the water, beans, salt, pepper, bay leaf and cloves in a saucepan. Cover and cook over low heat 3 minutes less than package directs. Drain and add the sugar, vinegar and butter or fat. Cook 5 minutes, stirring frequently. Remove bay leaf. Serves 6.

Braised Kale
    3 pounds kale
    4 tablespoons butter or fat
    1 clove garlic, minced
    3 tablespoons water
    1 teaspoon salt
    ⅛ teaspoon pepper
    1 teaspoon potato flour
    2 teaspoons lemon juice
    Wash the kale and remove the tough veins. Wash again in several changes of water.
    Melt the butter or fat in a saucepan and