Grandmas Jewish Potato Pudding Recipes

GRANDMA RICKY'S NOODLE KUGEL

Steps:

• Boil the noodles in salted water until al dente. Drain and toss with butter. Let cool slightly.
• Preheat the oven to 350 degrees F and generously grease a 9 x 13-inch baking pan with butter.
• In a bowl, mix together the eggs, milk, cottage cheese, sugar, and cinnamon until well blended. Mix in the buttered noodles and raisins.
• Pour the noodle mixture into the prepared baking pan and let sit for 15 minutes. Bake in the oven for 40-50 minutes or until set. Cut into square and serve warm or at room temperature.

KARTOFFEL KUGEL (ASHKENAZIC POTATO PUDDING)

Steps:

• Preheat the oven to 375°F. Heat an 8- or 9-inch square baking dish in the oven.
• Coat the bottom and sides of the baking dish with 1/4 cup of the schmaltz or oil and return to the oven until very hot, about 15 minutes.
• Place the potatoes in a large bowl of lightly salted cold water. (This keeps them from discoloring.) Grate the potates into the onions, stirring to mix.
• Stir in the eggs, remaining 1/4 cup schmaltz or oil, salt, pepper, and, if desired, gribenes or carrot. Add enough matza meal or flour to bind the batter.
• Pour into the heated dish and bake until golden brown, about 1 hour. Although this is best when warm, the leftovers can be served at room temperature.

GRANDMA'S NOODLE PUDDING (KUGEL)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the egg noodles, and return to a boil. Cook uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain well. Place cooked noodles into a mixing bowl.
• With an electric mixer, beat egg whites in a bowl until they form stiff peaks; set egg whites aside. Whisk the egg yolks together in a bowl until smooth, and mix in the sugar until well combined. Pour egg yolk mixture over the noodles, and mix in the cinnamon, apples, raisins, and almonds. Gently fold in the beaten egg whites, trying to keep as much volume as possible. Pour the kugel into the prepared baking dish.
• Bake in the preheated oven until the kugel is browned and the center is set, about 30 minutes.

GRANDMA'S JEWISH POTATO PUDDING

Steps:

• 1. Grease a covered casserole dish. Preheat oven to 350*.
• 2. Combine all ingredients well. Pour into baking dish. Cover and bake at 350* for 30 mintues. Uncover and bake 30 until done, crispy and brown on sides.

GRANDMA'S CHEESE PUDDING

Steps:

• Bring the milk to the boil in a saucepan. Put the breadcrumbs into a bowl and pour the milk over. Stir in the cheese.
• In a bowl, lightly beat the eggs with the mustard and with the milk and breadcrumbs. Season.
• Butter a large, shallow 2.8 litre (5 pint) ovenproof dish well and pour in the cheese pudding mixture. Bake in the oven at 180°C (350°F) mark 4 for about 45 minutes, until lightly set and golden.
• Serve with a mixed salad