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Divine Kosher Cuisine: Catering to Family and Friends
by Rise' Routenberg, Barbara Wasser

This versatile kugel, one of As You Like It's favorites, is easily adapted for Passover. Try spooning batter into well-greased muffin tins for quicker baking kugelettes.

Yield 12 Servings



• 4 large eggs, beaten
• 1 teaspoon salt to taste
• 1/2 teaspoon pepper to taste
• 1/2 cup flour (use 1/3 cup matzoh meal for Passover)
• 1/2 teaspoon baking powder (use K-P baking powder for Passover)
• 2 1/2 pounds potatoes, peeled and shredded
• 1/2 pound sweet potatoes, peeled and shredded
• 1 large onion, finely chopped
• 1 green onion, finely chopped
• 4 garlic cloves, minced
• 2 tablespoons finely chopped parsley
• 2 tablespoons Veggie Schmaltz or olive oil


1. Preheat oven to 350°F. Grease 9 x 13-inch baking pan.

2. Whisk eggs until foamy and add salt and pepper.

3. Combine flour or matzoh meal with baking powder.

4. Drain potatoes and mix with onions, garlic and parsley. Add eggs, schmaltz or oil.

5. Stir in dry mixture and pour into pan, bake 45 minutes or until kugel is firm and golden brown.

Reheat covered in 325°F oven, about 30 minutes.


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