Although I can honestly say I wasn't at the first Cookarama at the Hebrew Educational Alliance - this year's was the 54th - I can attest to the fact that I was there in 1994. There was a picture of me, doing a cooking demo, with my really, really short hair. And my really, really young face - I was 12 years old and my mother was holding my hand and I am so lying here.

I remember the demo well because I taught a recipe that was new to me and that I therefore assumed would be new to everyone else. Turned out a better variation of the recipe had been making the rounds for years, which people were happy to tell me. Not a career high point for me, but hey, I was only 12.

Anyway, the synagogue's annual event, which I've attended for a number of years, is known for its bake sale and cooking demo. Last year, they added a kugel contest. Kugel is a traditional Jewish baked pudding (not the creamy Jell-O type) made with noodles and some kind of custard-y binder of eggs and milk, although potato kugels and vegetable kugels are also popular. Kugels can be sweet or savory.

This was my second year as a judge. The contest attracted 11 entries, which is a whole lot of kugel to try. But the kugels were so delicious that we were literally grabbing the plates away from one of my four fellow judges before she could "taste" every bite.

One of the winning kugels this year, unbeknownst to me until I read the recipe, was really pushing the envelope, more taco casserole than kugel. I'm going out on a limb here, but I don't remember Moses passing out the corn chips as the Jews fled Egypt.

The winners in three categories were Aunt Ann's Perfect Kugel from Edie Newmark (traditional), Helen Fireman's Favorite Peach Noodle Kugel (sweet) from Lily Marks and Jackie Hoffman's Cumin Get It Kugel (savory).

If you've never had kugel, the peach noodle kugel is a good place to start - not overly sweet and a nice side to a savory dish, such as roasted chicken. I opted to include that recipe instead of Aunt Ann's because I liked the addition of the peaches.

I was also partial to Berdie Friedman's Zucchini Kugel, a vegetable kugel prepared by daughter Debi at the Cookarama, and to the Greek-style Kugel from Miriam Hoffman, laden with spinach. The "Cumin Get" It casserole would appeal to taco-lovin' family members.

Greek-style Kugel

Serves 12

1 (12-ounce) package wide noodles

1 stick margarine (or butter), melted

1 (10-ounce) package frozen spinach, well-drained

4 green onions, chopped

1 tablespoon dehydrated (dried) onions

1/2 cup crumbled feta cheese

1 (8-ounce) package cream cheese, softened

4 eggs, beaten

1/4 teaspoon black pepper

1 cup sour cream

1/2 cup cottage cheese

1 tablespoon dill weed

Salt to taste

• Cook and drain noodles, add margarine. Stir well.

• Mix with spinach, green onions, dehydrated onions.

• Mix all other ingredients together and add to the noodle mixture. Taste for salt.

• Mix well.

• Greese a 9-by-13-inch pan. Put mixture in baking pan and flatten evenly.

• Bake at 375 degrees until golden brown.

- Miriam Hoffman

Nutritional information per serving: 263 cal., 21 g fat (9 g sat.), 111 mg chol., 10 g carb., 315 mg sodium, 1 g fiber, 8 g pro.

'Cumin Get It' Kugel

Serves 4 as a vegetarian entree or 6 to 8 as a side dish

2 yellow onions, sliced

Olive oil for sautéing

3 cloves garlic, crushed

8 ounces white mushrooms, sliced

2 red or orange peppers, sliced

2 green peppers, sliced

3 tablespoons flour

4 eggs

1 1/2 cups sour cream (or part sour cream and part yogurt)

1 teaspoon chili powder

1/4 teaspoon salt

1/4 teaspoon cayenne pepper

1 tablespoon cumin

1/4 teaspoon black pepper

1/2 pound sharp Cheddar, shredded or thinly sliced

3 cups corn chips (Fritos or similar), divided

• Butter large casserole dish.

• Preheat oven to 375 degrees.

• Sauté onions until well- browned; add garlic for the last few minutes.

• Add mushrooms and peppers to onions and sauté. Add flour and sauté until absorbed.

• Make the custard mixture: Beat together eggs, sour cream and spices.

• Layer half the vegetables in a casserole dish, followed by half the cheese, 2 cups corn chips, remaining vegetables and remaining cheese.

• Pour custard mixture evenly over all. Top with remaining corn chips.

• Bake uncovered for 40 minutes at 375 degrees. Uncover and bake 5 to 10 minutes more. When cool, cut into squares.

- Jackie Hoffman

Nutritional information per serving (when using as side dish for 8): 435 cal., 30 g fat (13 g sat.), 151 mg chol., 27 g carb., 523 mg sodium, 3 g fiber, 16 g pro.

Berdie Friedman's Kugel Recipe

Serves 12

3 medium zucchini, shredded

1 medium onion, shredded

3 eggs

1/3 cup oil ( 2 tablespoons to grease pan)

3/4 cup flour

1/2 teaspoon baking powder

1/2 teaspoon salt

• Mix vegetables and eggs and oil.

• Add flour, baking powder and salt.

• Bake in a 9-by-13-inch pan at 375 degrees for 45 minutes.

- Debi Friedman

Nutritional information per serving: 104 cal., 7 g fat (1 g sat.), 53 mg chol., 7 g carb., 230 mg sodium, 0 fiber, 3 g pro.

Helen Fireman's Favorite Peach Noodle Kugel

Serves 10

1 (8-ounce) package wide noodles

3 tablespoons margarine (or butter)

3 eggs

1/2 cup sugar

1/2 to 1 teaspoon grated lemon peel

1/4 teaspoon salt

2 cups milk

1/2 cup raisins

1 (16-ounce) can sliced peaches, drained

For streusel topping:

1/4 cup breadcrumbs

2 tablespoons melted margarine (or butter)

1/2 teaspoon cinnamon

• Cook and drain noodles.

• In a large bowl, toss noodles with margarine.

• In a medium bowl, whisk eggs, sugar, lemon peel and salt until well-mixed. Stir in milk and raisins.

• Stir egg/milk mixture into noodles.

• Pour into greased 8-by-12-inch baking dish.

• Preheat oven to 350 degrees.

• Bake 30 minutes.

• Arrange peach slices on top and sprinkle with streusel topping.

• Bake 15 minutes more.

• Let stand 30 minutes before cutting. - Lilly Marks

Nutritional information per serving: 240 cal., 9 g fat (3 g sat.), 33 mg chol., 36 g carb., 161 mg sodium, 1 g fiber, 5 g pro.

Back to Top