RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Potato Kugel, Springtime - pareve
The original version of this recipe called for 1 cup to sweet potato to 2 cups of white potato. I recommend reversing the ratio. Karen Selwyn * * * * * * * * Springtime Potato Kugel 2 cups raw sweet potato 1 cup raw white potato 2 large tart apples 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 3/4 cup sugar 1/2 cup matzo meal 1/2 cup golden raisins 1 tablespoon orange juice concentrate 1 lemon, juice and grated rind 1/2 cup melted vegetable shortening Use the food processor to grate potatoes and apples. In a large bowl, combine nutmeg, cinnamon, sugar and matzo meal. Add all other ingredients and stir well to mix. Turn into a greased 8-by- 8-inch baking dish. Bake at 350 degrees for one hour till firm and nicely browned. If browning too quickly, cover lightly with foil. Cool and freeze. To serve: Place thawed kugel in 325-degree oven for 20 to 30 minutes till heated through. Cover with foil while reheating to prevent further browning and to retain moisture. Source: "A Seder Dinner as Fresh as the Flowers of Spring" Ethel Hofman PHILADELPHIA INQUIRER Philadelphia Online Cooking Show
