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 quite possible to trace the history of transcribed cooking instructions way back into distant history, in fact as far back into history as the early Egyptians, and possibly even further. In practice though, these, old cook books were just simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe found, according to academics are a few stone tablets in ancient Sumerian which describe 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 anyone who tried it feel wonderful. Progressing into The time of the romans around 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes enjoyed by the Romans. In his publication, he tells us how the roman meals were separated into hors d`oeuvre, entrees and dessert, a very modern way of dining. Aspicius also recounts how the Roman cooks used many spices, including many that are still in use today like bay, mint and dill. Later, in the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from the East, such as parsley and basil. The introduction of these new culinary ideas prompted an outbreak in manuscripts on food, the majority of which still exist in private libraries. By the advent of the 1900s, cookery publications were greatly in demand due to increased literacy, more free time and having more disposable income. Like it or not, the introduction of TV brings us TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everyone to access thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Aunt Sadie's Savory Kugel recipe.
