Break-the-Fast Kugel

Contributed by Ilene Zenick

My history with Ilene goes back so far and with so many wonderful memories it would take up way too much space. One important thing to say about her contribution, this has been a favorite of Gerry's for SO long, I can't even tell you. When I first brought up the idea of this  gathering of treasured family recipes, the first thing he said, “Oh, I hope Ilene will contribute her Kugel recipe." Today, it landed in my inbox and as I type this, Gerry has no idea. I am attaching photos from Ilene, because I love how the recipe and text is on such cute cards she still uses. To know Ilene, that suits her so perfectly. Thank you for joining us, Ilene.

From Gerry: "Ilene, you are my hero!"

Recipe Contributed by Ilene Zenick

Traditionally, at the conclusion of Yom Kippur (Day of Atonement) fast, a dairy meal is served to break the fast. Some form of kugel is frequently part of this meal. Dairy kugels also are popular at luncheons celebrating Shavuot (acceptance of the torah) and Bar or Bat Mitzvahs. My mom made a wide variety of kugels. She often added pineapple to her kugel filling or a cherry topping, but this recipe is a family favorite. Kugels usually are served warm but are delicious as cold leftovers.

---

I'm sure this recipe was not original, but rather acquired from another mom who cooked with love.

Ingredients (Serves 10)

2 eggs
1/2 C sugar
I lb. small curd cottage cheese
1 C white raisins
4 oz. margarine/butter
½ C milk
1 tsp. vanilla extract
1 pint sour cream

Topping Mixture

1 5/8 oz. corn flakes
¾ C brown sugar
7/8 melted margarine
1 1/3 tsp. cinnamon

1. Combine eggs, sugar, cottage cheese, raisins, margarine/butter, milk, vanilla extract, & sour cream.
2. Add noodles.
3. Pour into greased 9" x 13" casserole.
4. Add topping.
5. Bake 10 min. at 400° & 1 hr. at 350°.

---