6 cup fine noodles, *
1 cube margarine
3 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 Recipe brought to you by Recipe Ideas
Categories: Jewish
The History of Recipes
It is possible to trace the history of meal recipes back into history, in fact as far back as pharonic Egypt, and quite possibly further than that. Having said that, in the main part, these old recipes were just very basic hieroglyphic recipes for meal preparation.
Fascinatingly, the most ancient recipe found, according to experts are a few ancient tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. Later on, in The time of the roman empire 25BC a roman called Apicius assembled a collection of scripts which described recipes cooked by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the ancient Romans were skilled in the use of a wide range of spices and herbs, including a few that are still present in modern kitchens like basil, fennel and dill. Later, we have two interesting recipe books from the 1300s : a book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these books are unconnected to the curry that is served today, but rather recipes for the types of food prepared by the cooks of the rich and powerful of that period. Later, in the fifteenth century, knights returning from the crusades brought back many new foods, spices and herbs from Arab cooking, including spices such as basil and rosemary. These new herbs and spices caused a torrent in publications on food, the majority of which still exist in private collections. By the time we get to the 1900s, cooking books are starting to become popular due to more people being able to read, increased leisure time and a general increase in wealth. The arrival of television brings us celebrity TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting everyone to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Aunt Sadie's Savory Kugel recipe.
