maxine in ri wrote:
> 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.

Thank you for the tips, Maxine. I'll be happy to post the results when I
make it.
--
Dave
www.davebbq.com