Friday, March 27, 2015

Noodle Kugel

This is my favorite kugel recipe and it's the
 first one I was given by a friend over 30 years ago.
Kugel is a sweet noodle casserole that's 
traditionally served at Jewish holidays. I make 
it about once or twice a year when the calendar
reminds me. It's a different side dish that goes
well with brisket or lamb. At least that's how 
I've usually served it. It would be a nice
addition to a brunch too. Easter brunch
perhaps? The best of both.
 Ingredients, pretty basic.
 Whisk the room temperature 1/2 stick butter 
and 1/2 brick cream cheese with 2 eggs, sugar,
and 1 C milk (I use whole), 
 Stir in the cooked noodles; 4 oz = about 2 C uncooked.
 Pour into a buttered 8" casserole.
 Combine the 1 C crushed cornflake crumbs with 
1 t sugar and 1/2 t cinnamon. Sprinkle over the top.
 Bake @350º for 25-30 minutes until set.
Serve hot, warm, or at room temperature.
I love leftover warmed-up kugel for breakfast
 the next morning with my coffee.

Noodle Kugel
4 oz flat egg noodles,cooked and drained
4 oz cream cheese, softened
1/4 C butter, softened
1/4 C sugar
1 C milk
2 eggs
(1/4 C raisins, optional)
Whisk the cream cheese, butter, 
sugar, milk, and eggs, until blended. 
stir in the cooked noodles. Pour into 
a buttered 8x8 baking dish. Sprinkle with 
1 C corn flakes, crushed
1 t sugar + 1/2 t cinnamon
Bake @350º for 25-30 minutes until set.
Serve warm or at room temperature.
4-6 servings
*To double the recipe use a 9x13
 pan and bake for 45 minutes. 


Tuesday, March 24, 2015

Easy Stuffed Peppers

You'll have these in the oven in no time,
because you can skip browning the beef.
 That's what makes this recipe so easy!
Just mix your raw beef with;
chopped onion, egg, salt, pepper, garlic powder,
 a dash of Worcestershire sauce, all to taste
 and half of the soup.
  Then mix  milk or water to the
 remaining soup in the can and pour it
over the top of the filled peppers. 
Cover and bake for about 45 minutes.
 I used this pretty Temptations casserole with it's
matching lid that doubles as a baking sheet
or lovely least that's what the
salesperson at QVC tells me! Warning:
change the channel unless you are prepared
to buy something.
 You'll have some extra gravy to pour over
the peppers and rice or potato.
Pop a few potatoes into the oven along with
 the peppers and everything will bake nicely
for a complete dinner in 45 minutes.
 Since I cut the peppers in half, there are
2 halves per person, or 1 for lighter eaters.
A tasty home comfort food dinner.
I like these leftover for lunch later.
I found this recipe at Marty's and
changed very little. 

Easy Stuffed Peppers
3 green peppers
1 lb ground beef
1 can cream of mushroom soup
1 egg
1 small onion, chopped (about 1/2 C)
1/2 t salt
1/2 t pepper
1/2 t Worcestershire sauce
1/4 t garlic powder
Cut peppers in half lengthwise and remove the
core. Combine the ground beef with 1/2 of
the soup, egg, onion, and the seasonings. Mix well
with a fork. Fill the peppers with the mixture.
Add milk or water to the remaining soup in the
 can; stir with the fork to combine. Pour over 
the tops of the filled peppers; scraping out
all the soup in the can with a small spatula.
Cover and bake @350º for 45  minutes until
the peppers are tender. 
Serve with rice or a baked potato. 


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Click HERE for my other stuffed pepper recipe