Mom Pierces Potato Soup Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
3-4 large white potatoes 1 large leek 1 small white onion 1-2 cloves
fresh garlic 1 small bunch scallions (optional) 1 cup fresh parsley 1
cup soy milk 42 oz. vegetable broth vegetable oil other spices to
taste
Saute leek, onion, garlic, scallions in small pan in vegetable oil
until lightly browned but still crisp.
Mix all ingredients in large pot and simmer for 20-30 minutes, until
desired consistency is reached. Potatoes should be cooked through and
soft, parsley still crisp.
Optional: blend in food processor until smooth.
Serve hot. Very filling, great on a cold winter day. Also good with a
little shredded swiss on top (or suitable vegan substitute).
Hope you like it! From: Jay Stevens Date: 11-09-93
Title: MOM STERNS NOODLE KUGEL
Categories: Desserts
Yield: 12 Servings
6 Eggs
1 1/2 c Sugar
1 tb Baking powder
1 tb Vanilla
4 oz Raisins (1 small box)
4 Apples
1 lb Mullers Wide Egg
-Noodles (one box)
4 oz Butter (1 stick)
Cinnamon (for top)
Peel the apples and and slice them into small wedges.
Beat the eggs until they are foamy, add the sugar gradually and beat
well.
Cook the noodles according to package directions. Drain.
Melt the butter in a 9x13 metal baking pan. Swirl it around to coat
the pan, and then pour the excess butter into the egg mixture. Add
baking powder and vanilla to egg mixture, mix well, and then slowly
add drained noodles, apples and raisins. Mix thoroughly until all the
noodles have been coated and look gooey.
Pour the egg/noodle mixture into the metal pan, top with cinnamon if
you desire, and bake at 425 degrees F. for about 45 minutes to an
hour, or until the top looks a little brown and crispy. The kugel
should feel springy to the touch and not be "wet." Let cool, cut into
squares and serve.
NOTES:
* Egg noodles, raisins, cinnamon and apples. Yield: Serves 12.
* This feeds about 12 very hungry people (knoshers, as we call them)
or 16 normal ones. What you dont eat right away you can wrap in
aluminum foil and freeze for a month or two. If its too sweet for
your taste, you can use peaches or other fruit instead of the raisins.
* Warning: this stuff sits very heavy in the ol stomach, so dont
try to eat more than 2 pieces in a 24-hour period.
* Dont thank me, thank my mom.
: Difficulty: easy to moderate.
: Time: 20 minutes preparation, 1 hour baking, 1/2 hour cooling.
: Precision: measure the ingredients.
: From stern@tilt.FUN
: --hal stern, princeton university computer science dept.
: { allegra, seismo, ihnp4 }!princeton!flakey!stern
: Copyright (C) 1986 USENET Community Trust
Source from luhu.jp
fresh garlic 1 small bunch scallions (optional) 1 cup fresh parsley 1
cup soy milk 42 oz. vegetable broth vegetable oil other spices to
taste
Saute leek, onion, garlic, scallions in small pan in vegetable oil
until lightly browned but still crisp.
Mix all ingredients in large pot and simmer for 20-30 minutes, until
desired consistency is reached. Potatoes should be cooked through and
soft, parsley still crisp.
Optional: blend in food processor until smooth.
Serve hot. Very filling, great on a cold winter day. Also good with a
little shredded swiss on top (or suitable vegan substitute).
Hope you like it! From: Jay Stevens Date: 11-09-93
Title: MOM STERNS NOODLE KUGEL
Categories: Desserts
Yield: 12 Servings
6 Eggs
1 1/2 c Sugar
1 tb Baking powder
1 tb Vanilla
4 oz Raisins (1 small box)
4 Apples
1 lb Mullers Wide Egg
-Noodles (one box)
4 oz Butter (1 stick)
Cinnamon (for top)
Peel the apples and and slice them into small wedges.
Beat the eggs until they are foamy, add the sugar gradually and beat
well.
Cook the noodles according to package directions. Drain.
Melt the butter in a 9x13 metal baking pan. Swirl it around to coat
the pan, and then pour the excess butter into the egg mixture. Add
baking powder and vanilla to egg mixture, mix well, and then slowly
add drained noodles, apples and raisins. Mix thoroughly until all the
noodles have been coated and look gooey.
Pour the egg/noodle mixture into the metal pan, top with cinnamon if
you desire, and bake at 425 degrees F. for about 45 minutes to an
hour, or until the top looks a little brown and crispy. The kugel
should feel springy to the touch and not be "wet." Let cool, cut into
squares and serve.
NOTES:
* Egg noodles, raisins, cinnamon and apples. Yield: Serves 12.
* This feeds about 12 very hungry people (knoshers, as we call them)
or 16 normal ones. What you dont eat right away you can wrap in
aluminum foil and freeze for a month or two. If its too sweet for
your taste, you can use peaches or other fruit instead of the raisins.
* Warning: this stuff sits very heavy in the ol stomach, so dont
try to eat more than 2 pieces in a 24-hour period.
* Dont thank me, thank my mom.
: Difficulty: easy to moderate.
: Time: 20 minutes preparation, 1 hour baking, 1/2 hour cooling.
: Precision: measure the ingredients.
: From stern@tilt.FUN
: --hal stern, princeton university computer science dept.
: { allegra, seismo, ihnp4 }!princeton!flakey!stern
: Copyright (C) 1986 USENET Community Trust
Source from luhu.jp
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Main dish