High Holiday Resources

NON-DAIRY KUGEL
Amy Kargauer

My paternal grandmother used to make a non-dairy kugel that I've been riffing on ever since.  All amounts are approximate!

-A pound of broad/wide/extra wide noodles

-butter or oil

-an apple or two (the more the merrier?)

-raisins (I like a mix of golden & black)

-eggs - about 6, give or take; you want this thing to hold together, so 6 seems to be a minimum for a lb of noodles

-chopped walnuts (optional - but I don't omit them unless I'm sure one of my guests has an allergy)

-sugar (optional; I use it only as topping) & cinnamon

-applesauce optional (I don't use it, but it could make it moister if that's how you roll) 

Boil up the noodles, until just about soft but not falling apart.  Stir while cooking, or toss a drop of oil into the boiling water, so they won't stick together.

While noodles cook, dice up the apple(s) and pour out your raisins (maybe a cup, give or take? -whatever you like!) and chopped nuts if using.  Scramble the eggs; I like to mix some of the raisins & diced apples in with the eggs & add the bulk of it separately.  If you are using any sugar or sweetener, this is the time to add that, and I add some cinnamon in with the eggs too.

Drain the cooked noodles & put them into a large bowl with some butter or oil, just enough to make sure they don't stick together.  Pour in the eggs & toss well.  Add in the raisins, diced apples, & nuts (applesauce here if using).  Mix it all together so fruit is evenly distributed.  You can add a little bit of sugar if you like, I rarely do because the fruit is sweet enough.  I add cinnamon now also.

Pour the whole thing into one or two greased baking dishes, 9x13 or so, or a couple of disposable foil baking pans - you need sides at least 2 inches high.  Sprinkle cinnamon or cinnamon-sugar in stripes across the top.  Bake for about half an hour at 350.

If it holds together, cut into squares to serve; otherwise just scoop it out!  Rarely any leftovers!

COLE SLAW WITH CREAMY TANGY DRESSING
Nita Gottesman

Best made in advance and allowed to sit for a few days for the flavors to penetrate the vegetables.

Ingredients:

1 medium head green cabbage

1 carrot, shredded

1 Tbsp minced onion

1-1/4 c mayonnaise

1/4 c sugar

1/3 c vinegar

1/4 tsp celery seed

1/4 tsp ground black pepper

salt, to taste (start w 1/2 tsp)

Preparation:

Shred cabbage into a large bowl; add shredded carrot & onion. Combine mayonnaise, sugar, vinegar, celery seed. Whisk or shake in a jar. Taste & adjust seasonings, adding salt & pepper to taste, or more mayonnaise and a bit more vinegar if too sweet for your taste. Add dressing to the shredded cabbage mixture until well moistened. Refrigerate to chill thoroughly. Usually more dressing is needed. Increase to: 2 c mayonnaise ⅜ c sugar ½ c vinegar ⅜ tsp celery seed ⅜ tsp ground black pepper salt, to taste (start w ½ tsp).