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
We can trace the history of `recipes` back into antiquity, in fact as far back into recorded history as ancient Egypt, and maybe even further. Interesting though that maybe, these, early cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe in existence, according to historians is a collection of tablets in the Sumerian language 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 those who drank it feel wonderful and blissful. As we move into The time of the roman empire 25BC a roman called Apicius created a collection of documents detailing recipes prepared by his fellow Romans. In his scrolls, he tells us how the roman meals were divided into starters, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the cooks of Roman times were skilled in the use of many aromatic flavours, including some familiar names like basil, rue and dill. As our culinary historical trip moves on a few more years there were a couple of recipe books from the 14th Century - one book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the spicy food that is served today, but rather accounts of the types of food on the tables of the rich and powerful of that time. In the fifteenth century, people returning from the crusades brought us a variety of foods, spices and herbs from Arab cooking, such as coriander, parsley, and basil. These new culinary innovations was responsible for a torrent in books on cooking, the majority of which are now in private cookery archives. By the arrival of the 20th century, cookery books are highly popular due to more people being able to read, people having more free time and having more money. The introduction of television gave us TV cooks and the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing everybody to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Aunt Sadie's Savory Kugel recipe.
