September 23, 2008
By Carol Starr Schneider
Why the smart rich boys who came up with Google didn’t call their fancy search engine Kugel is one of life’s mysteries.
Personally, I think they made a big mistake. Sure, Google is a cute name. It’s become part of our daily lexicon. It has a nice ring to it.
But Kugel is better. Kugel deserves to be a search engine and a verb, too.
For when you Kugel, you bring happiness to those around you. To Kugel is to make people smile, clap their hands and do a little Hora around the dining room.
To Kugel is so easy, just about anybody can do it and not mess up. I’d go so far as to say that Kugeling is practically fool-proof. I say practically because to Kugel well requires a dash of common sense.
Not much, mind you, but just enough to signal the Kugeler’s brain that a dollop of discretion is necessary.
Yes, it’s tempting to over-Kugel. I’ve seen it done many a time. I’m still digesting a Kugel from 1974.
For generations, many have fought a precarious battle: how to Kugel without shame. It can be done, I assure you, and I’m here to guide you.
To Kugel wisely, you must fight the urge to open your cabinets, collect everything at eye level and dump it all into the pan. That’s just reckless. I’m begging you to hold it right there, sister, and reconsider. To Kugel isn’t all that random. To Kugel is to show some restraint.
Cherries? Pineapple? Raisins? Fruit Cocktail? Unquestionably delish, just not in the same Kugel.
I know what I’m talking about. I’m a long-time Kugeler. As the Jewish New Year fast approaches, you may be inclined to add fruit to the mix. Okay. Fine. Far be it from me to talk you out of it. I’m not anti-fruit by any means. Just don’t go overboard, people. Pick one fruit. ONE. You’ll thank me later.
Oh, and most importantly, don’t block anyone’s arteries in the process. You don’t need Uncle Seymour’s future by-pass clogging up your conscience, now do you? No. You do not.
As you stand before your fridge, so eager to please, you’ll see cartons aplenty; calories begging to Kugel right along with the noodles. Sour cream. Cream cheese. Cottage cheese. Milk. Eggs. Butter.
What else?
Step back and ask yourself the following: How much does my Kugel really need? What is my goal on Rosh Hashanah Eve? To bake a Kugel heavier than a truckload of bricks?
Or to cook up a slice of heaven, light enough to enjoy seconds? Do I want to prevent the successful zipping up of my jeans (and those of my loved ones) the morning after? Will I Kugel responsibly? Will I repent my Kugeling ways come Yom Kippur?
The choice, of course, is up to you. To Kugel is to exercise free will. Everyone Kugels differently. It’s what makes the world go round.
Here’s how I choose to Kugel. I share it with you now. Proceed with caution.
Carol’s Kugel:
1 pound wide noodles (cooked) 7 eggs ½ cup sugar 1 pint low fat cottage cheese 3 cups reduced fat milk 1 teaspoon vanilla 1 stick butter (melted) 1 cup raisins 1 cup Corn flake crumbs
Mix together all ingredients except corn flakes. Place mixture into greased casserole. Refrigerate overnight. Next day, sprinkle with corn flake crumbs. Bake at 350 for an hour and a half.
This is how I Kugel. My question is: How do you?
Comments
annerainer (anonymous) says...
aunt b's kugel
12 oz. wide egg noodles
5 large eggs - beat til frothy but don't over beat.
1 stick of butter or margarine depending on cholesterol level of kugelers
1 12 oz. jar of apricot jam
1 8 oz. can crushed pineapple (drained)
white raisins, cinamon and sugar to taste
boil noodles til almost soft
In a large bowl:
beat eggs til slightly frothy
add noodles and cut up stick of butter or marg.
add drained pineapple and apricot jam
add raisins, cin. and sugar to taste.
Fold all ingredients together gently and pour into 8 x 12 pyrex or aluminum pan
bake at 350 for 50 - 60 min.til golden
great recipe for kosher kuglers when margarine is used.
shalom, good yuntiff and have fun kugeling!
September 24, 2008 at 10:02 a.m. ( permalink | suggest removal )
cathy (cathy) says...
I wish I were Jewish.
September 24, 2008 at 1:05 p.m. ( permalink | suggest removal )
Margo (anonymous) says...
My new favorite kugel recipe, found on the internet:
1 (1 lb) package noodles, cooked and drained
6 eggs, beaten
1 (8 ounce) package cream cheese
1 1/2 lbs cottage cheese
1 (10 ounce) jar applesauce (I use cinnamon flavored)
1 cup white raisins
1 1/2 cups sugar
nutmeg
cinnamon
1/2 cup butter, melted
Topping
frosted flakes, crushed (enough to cover kugel)
butter, melted (enough to moisten the flakes)
1. Mix drained noodles with eggs, cream cheese, cottage cheese, applesauce, raisins, sugar and spices.
2. Melt butter in a 9 x 13" baking dish.
3. Add noodle mixture.
4. Topping: Mix frosted flakes with enough butter to moisten.
5. Sprinkle on top of kugel.
6. Cover kugel with foil and bake at 350 degrees for 1 hour.
7. Uncover and bake 30 minutes longer checking frequently so top does not burn.
8. If it is getting too crisp on top, cover with foil till done.
September 24, 2008 at 1:28 p.m. ( permalink | suggest removal )
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