Karen AKA Kajikit wrote:
> On Tue, 2 Jan 2007 23:49:15 +0100, (Victor Sack)
> wrote:
>
>
>> Potato kugel
>>
>>1 large onion, minced
>>1/8th pound butter (Schmaltz may be substituted for butter when kugel is
>> to be served with meat dishes.)
>>2 eggs, beaten
>>2 cups grated raw potatoes (measure after draining well)
>>1/2 cup flour
>>1/2 teaspoon baking powder
>>1 1/2 teaspoon salt
>>pepper, to taste
>>
>>Sauté onion in butter until lightly browned. Add eggs to potatoes.
>>Sift together dry ingredients and add to potato mixture. Stir in the
>>onions and butter in which they have been sautéed. Pour into a
>>well-greased 1-quart casserole. Bake at 350 degrees until the edges are
>>crisp (about 1 hour). Serves 6.
>
>
> That sounds so easy to make I'll have to give it a go 
DH likes
> simple foods... I see this recipe uses regular flour, and some of the
> other posted ones use matzo meal. Does it make any difference to the
> taste/texture of the finished product? (Should I run out and buy some
> matzo before I make it?)
Potato Kugel is traditionally made for Passover, a holiday during
which you are not allowed certain foods, including anything made with
regular flour and therefore Jews use Matzo Meal. At all other times,
you may use flour, during Passover you have to use Matzo Meal. Also,
you cannot use Baking Powder or Baking Soda or Yeast or any kind of
leavening during Passover and whenever you make the Kugel as a side
dish for meat, if you are an observing Jew, you cannot use Butter to
make it. At no time, not just during Passover.
Complicated, but I am Reformed and most of these rules do not apply to
me, even though I do not cook with flour at that time.