6 cup fine noodles, *
1 each cube margarine
3 each extra large eggs, beaten
1/2 cup sour cream
1 salt and pepper, to taste
Directions
*cooked and drained 1 very large onion, finely diced This fine dish
was made by my Aunt Sadie Jean Greenfield Gibrich in the "ol days"
before we knew what cholesterol was. We used to saute the onion in 1
cup pure rendered chicken fat. Did this taste good!! Look for the
fine noodles in the Jewish section of your supermarket. Preheat oven
to 375 degrees. Pam Spray 9 x 13 inch pan. (Pam is Barbara's Saute
onion in fat until onion is clear> but not brown. Add to cooked nood
along with sour cream, eggs, salt and pepper. Transfer to sprayed
casserol dish and bake 375 for about 40 minutes until set and lightly
browned on top Good served with brisket of beef and sweet & sour red
cabbage.
Servings: 8 servings
Aunt Sadie's Savory Kugel *** (Hgps48a) Recipe brought to you by Recipe Ideas
Categories: Jewish
The History of Recipes
It is quite possible to follow the history of written cooking instructions way back into the far past, in truth as far back into recorded history as the ancient Egyptians, and possibly even further than that. However, generally, these early records were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
As we move into Roman times around 25BC a roman called Apicius assembled a collection of documents which described recipes enjoyed by wealthy Romans. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvres, main meal and desserts, a style of dining still practiced today. Additionally, he tells us how the ancient chefs used a wide range of herbs, including many that are still in use today such as basil, rue and parsley. During the following few centuries, the upper-class families of Europe tried to serve the most exotic banquets, and as a consequence, cooks and their collection of recipes were highly sought after. Nevertheless, it wasn`t until the 19th century that cookery and recipe collections became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to assembling, verifying, and recording popular recipes of the day. By the advent of the 1900s, cooking books are increasing in popularity mostly due to more people being able to read, more free time and being a little richer. |
We hope you enjoy this Aunt Sadie's Savory Kugel ___ (Hgps48a) recipe.
