Dave Bugg wrote:
> I've never had kugel, which means I've never made it. Someone I know just
> loves it, so I thought I'd like to give it a try.
>
> --
> Dave
> www.davebbq.com

A couple of notes on making a nice potato kugel:

If you don't enjoy the hand grated potatoes, put them through the
shredder of your food processor, then take about half of those shreds
and process them. That approximates the texture of the hand grated
ones.

My Mom's potato kugel was the best (I know, I know, but even other
people said so<G>)
She would put the pyrex casserole dish into the oven with a couple four
tablespoons of margarine (non-dairy since she usually served it with a
meat meal) and let that melt and just start to brown before pouring the
kugel mix into the dish. Then, she would scoop off the melted
margarine from the corners and sides and spread it over the top. Made
the top wonderfully brown and crispy.

And in her house, no garlic. just potatoes, onion, salt, pepper, eggs,
matzo meal, and that's it.

When you make it, let us know how it turns out.

maxine in ri