Ethnic Day - Jewish Food

[Guest guest]

Here is one I created at Passover and it was really good. It is Ovo and

far from low fat but delicious:

 

* Exported from MasterCook *

 

Potato & Mushroom Kugel

 

Recipe By : Risa Golding

Serving Size : 2 Preparation Time :0:00

Categories : Passover

 

Amount Measure Ingredient -- Preparation Method

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4 russet potatoes -- cut in pc.

1 sm onion -- chopped coarsely

1 tsp coarse salt

1/2 tsp black pepper

1/4 cup matzo meal -- or more

1 egg -- beaten OR

1/4 cup egg substitute

 

In a food processor, puree the onion with the egg and a little salt. Add

the potatoes, cut in chunks, and the matzo meal. Pulse a few times and

then puree it a little (another 15 seconds or so). If some of the chunks

remain at the top, mush them around and get them under the pureed potato

mixture. When all is pureed but with a little texture left, add the

mushrooms. Pulse a couple of times to chop up the mushrooms. Add the

salt and pepper. Pulse one more time to combine.

 

Heat a corningware 1 qt casserole with some oil in it. Add the

potato-mushroom mixture to the oil and cook for a few monents until the

oil comes up and around the top of the mixture. When it does this, put

it in a 350°F oven for 45 minutes uncovered.

 

When it is done, it should be firm to the touch. Place a toothpick in

the center, if it comes out clean, it is done (just like a cake).

 

Serve with sour cream or maybe one of the flavored sour creams that are

out in the market today - for instance, Roasted Garlic Sour Cream would

be fabulous. Serve as a side dish with poultry or as an entree with a

salad or a vegetable on the side.

 

* If you can't find matzo meal (at Passover it is necessary but other

times of the year not so) use equal amount of all-purpose flour. But

most supermarkets across the country have a jewish section and alway

sell matzo meal.

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RisaG