Classic Kugel Passover Recipes

Steps:

• Preheat oven to 375 degrees F.
• Peel potatoes and grate them into ice water.
• If grating with a food processor, cut the potatoes into large chunks befroe adding to the porcessor bowl, and transfer them after processing them, into ice water.
• Peel and grate the onion and set aside.
• Break the eggs separately and inspect for blood spots, discarding any spotted ones.
• Separate the yolks and whites and set aside.
• Place the grated potatoes in a fine colander and wring them out, holding them in either paper or linen dish towels.
• Squeeze very firmly and when the pieces are damp and almost dry, put the potatoes into a large mixing bowl.
• Add the grated onion to the bowl.
• Thoroughly grease a 2 quart baking dish with oil, margarine or chicken fat.
• Beat the egg yolks and add the yolk to the potatoes and onions; mix well.
• Add the matzoh meal, the baking powder, the salt and pepper, and the oil to the potato mixture; mix thoroughly.
• Beat the egg whites separately with a cake mixer or egg beater; the fluffier the better.
• Carefully fold the egg whites into the potato mixture and transfer to the greased baking dish and bake for 45-60 minutes, until golden brown on top.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Place noodles in a large bowl. Mix margarine into the noodles until melted. Stir in the eggs, sugar, applesauce, and vanilla extract. Pour noodle mixture into a 9x13 inch baking pan, then sprinkle with cinnamon. Cover baking pan with aluminum foil.
• Bake in the preheated oven for 30 minutes. Uncover the kugel and bake until golden brown, 20 to 30 minutes.