Here are three last minute seder (or anytime) kugels/side dishes –
Enjoy being with your loved ones and friends at the sederim and make lots of memories together.
-Beth

 

Rhoda Gold’s Vegetable Matzo Kugel

9 matzahs broken into pieces
1 large container ( about 39 ounces) broth (chicken or vegetable)
3 stalks celery, sliced
3 carrots, grated
1/2 cup green pepper, diced
1/2 cup zucchini, diced
8 ounces fresh mushrooms, sliced
4 eggs, beaten
4 tablespoons (margarine, oil, or butter, if dairy)

1. Soak matzahs in broth.

2. Sauté vegetables in margarine/oil/or butter while matzahs soak.

3. When matzahs are soft, drain liquid (squeeze) and add vegetables, eggs, salt & pepper to taste. Add 2 tablespoons margarine/oil/or butter), and mix thoroughly.

4. Grease 9×12 pan and add mixture.

5.  Bake for 40 minutes or until done at 350° (or 320° if in a glass pan).

6. Cool slightly and cut into serving pieces.

7. Ess gezundterhiet!

Mom’s Famous Carrot Pudding

3 pounds fresh carrots (can use baby ones)
6 tablespoons margarine
½ cup honey
1 tablespoon vanilla
½ teaspoon ginger
½ teaspoon cinnamon
1 cup water
2 eggs, unbeaten

Preheat oven to 350 degrees.
Boil carrots and cover until tender, about 30 minutes.
Mash or puree with steel blade of food processor.
Mix well with remaining ingredients.
Spoon into baking dish.
Bake until top has set, about 45 minutes to one hour.
Happy sweet Passover!!!

Eileen’s Matzah Spinach Farfel Kugel

3 cups matzah farfel
2 packages frozen chopped spinach drained
1 box mushrooms sliced
1 small onion, diced
3 cups broth
6 eggs, slightly beaten
spices

Pour broth over matzah. Let sit for 5 minutes.  Meanwhile saute onions and mushrooms until soft. Stir the vegetables and eggs into the mixture, stir in spinach. Stir in spices – garlic powder, salt, pepper, whatever.
Bake 325 – 350 for 25 minutes covered, then about 20 minutes uncovered. Slice when cool.