Tasty and Easy Recipes

Ingredients:
6 large potatoes
1/2 cup oil
2 1/2 cups chopped onions
12 ozs. mushrooms sliced or diced
1/2 teaspoons salt,divided
2 eggs, lightly beaten
paprika
freshly ground pepper

Method:
1. Drop potatoes in boiling water to cover in a large saucepan.
2. Reduce heat and simmer for 30 minutes or until tender.
3. Drain and set aside until cool enough to handle.
4. In a large skillet, heat 3 tablespoons of the oil. Add onions. Saute over medium heat until golden (about 15 minutes).
5. Remove about 1/2 cup sauteed onions to mix with potatoes. Add mushrooms and another tablespoon of the oil to remaining onions. Saute until mushrooms are tender. Add 1/2 teaspoon salt and 1/4 teaspoon pepper. Let Cool.
6. Peel potatoes. Mash with a potato masher in a large bowl.
7. Add remaining oil, reserved sauteed onions, salt and pepper, any mushroom liquid and eggs to the potatoes. Mix well.
8. In greased 2 qt casserole, layer half of the potato mixture. Top with the mushrooms, then add another layer of potatoes. Smooth top. Sprinkle with paprika.
9. Bake at 350 degrees Fahrenheit for 1 hour or until the top is firm and the edges are golden.
10. Let stand for 10 minutes before serving. Spoon out.

Ingredients
1 (8 ounce) package wide passover egg noodles
6 eggs
5 tablespoons unsalted butter, melted
1/2 cup sugar
1 (8 ounce) can crushed pineapple, with juice
1-1/4 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 (8 ounce) can sliced pineapple, drained

Method:
Boil noodles in boiling salted water just until softened; do not cook through (leave abit al-dente ). Rinse, and drain.
Beat the eggs with the melted butter. Mix in sugar, crushed pineapple with juice, vanilla, and cinnamon. Stir in the noodles. Spread into a greased 9×13-inch baking pan. Place pineapple rings decoratively over the top.
Bake at 350 degrees F (175 degrees C) for 50 minutes, or until golden.

Ingredients:
(makes about 12 servings)

6 tbsp vegetable oil
6 large potatoes, peeled
1 large onion
4 eggs
1 tsp salt
1/4 tsp pepper
1/4 cup chopped fresh parsley
6 tbsp (90 mL) matzoh meal

Cooking Method:
1. Preheat the oven to 375 degrees F (190 degrees C). Pour the vegetable oil into a 9×13-inch (23 x 33 cm) rectangular baking dish.
2. With the large holes on a hand grater or using the shredding blade of a food processor, grate the potatoes. Transfer the grated potatoes to a colander and run cold water over the shreds, tossing by hand until they are thoroughly rinsed. (This rinses out excess starch and prevents them from turning dark.) Drain thoroughly then squeeze the shredded potatoes by hand to remove as much water as possible. Place in a large mixing bowl.
3. Grate or chop the onion very finely and add to the shredded potatoes. Beat the eggs with the salt and pepper, and add to the potato mixture along with the chopped parsley and the matzoh meal. Mix thoroughly.
4. Place the baking dish containing the vegetable oil into the oven and let it heat for about 5 minutes — or until very hot. Remove the baking dish from the oven and pour about half of the hot oil into the potato mixture, stir well, then spoon the potato mixture into the hot, oiled baking dish. Bake for 50 to 60 minutes or until the top of the kugel is golden brown and crisp.