"Kosher Kettle is a 'must add' to your cookbooks collection. It is extensive in its scope and range, tantalizing in
its wide variety of new and traditional taste sensations and welcoming in its format and easy to follow recipes. Congratulations to Five Star Publications and Sybil Kaplan for this outstanding contribution to the world of Jewish cooking."

-- Kay. K. Pomerantz, author of Come for Cholent, Come for Cholent Again, Come for Everything... but Cholent

Potatoes au Gratin

Pareve
Sybil Kaplan, Overland Park, Kansas
Yield: 4 Servings

I got this from my mother, Rae Horowitz.

4 potatoes, or enough to equal 2 cups l 1/8 pound American cheese, grated (5/8 cup) 2 tablespoons onions, grated

Salt and pepper to taste Margarine pieces ½ cup milk Paprika

1. Preheat oven to 350°F.
2. Place potatoes in a saucepan, cover with water. Bring to a boil. Reduce heat and cook until partially cooked. Drain, cool, peel and slice.
3. Grease a baking dish. Add one layer of potatoes, grated cheese, grated onion, salt and pepper and dot with margarine. Repeat until all potatoes are used.
4. Add milk and sprinkle with paprika. Bake in a 350°F oven for 30 minutes or until milk is absorbed.

Preparation and Cooking Time: 1 hour

KitchenAid Noodle Kugel

Dairy
Nellie Foster, Tempe, Arizona
Yield: 10 Sevings

Linda Radke contributed this recipe from her sister-in-law. She reports that when made with raisins, the kugel is less moist and of a firmer consistency. When made with pineapple, the kugel is creamier.

1 stick butter or margarine 4 eggs 1½ teaspoons vanilla ½ cup sugar 16 ounces light sour cream 16 ounces low-fat cottage cheese

½ teaspoon cinnamon 1 cup white raisins or 1 20-ounce can crushed pineapple with juice 1 12 ounce package wide noodles 1 cup graham cracker crumbs

1. Preheat oven to 375°F.
2. Place butter or margarine in a 9 x 13-inch baking dish and place in oven to melt.
3. Place eggs in KitchenAid bowl. Attach flat beater and set to stir. Add vanilla, sugar, sour cream, cottage cheese, cinnamon and raisins or pineapple and juice in that order.
4. Heat water in a saucepan. Prepare noodles according to directions. Drain and place in a bowl.
5. Pour butter into cheese and cream mixture. Mix well. Add to noodles and mix well with a wooden spoon. Pour into baking dish in which butter or margarine was melted.
6. Sprinkle with cracker crumbs. Cover with foil and bake in a 375°F oven for 45 minutes. Remove foil and bake an additional 15 minutes. Serve at once or room temperature.

Preparation and Cooking Time: 1 hour, 15 minutes

Sweet Potato Kugel

Pareve
Dalia Carmel, New York, New York
Yield: 4 Sevings

I found this recipe about six years ago, changed and adapted it and this is what comes out.

1. Preheat oven to 350°F.
2. Place potatoes in a saucepan with water,

   2 pounds sweet potatoes, peeled and quartered Water 3/4 cup apple juice 2 tablespoons lemon juice 2 tablespoons lime juice 1 tablespoon butter 1 1-inch piece of ginger finely chopped ¼ teaspoon allspice

   ½ teaspoon cinnamon 1 teaspoon salt 2 bananas, sliced 1 large apple, peeled, cored and cubed ¼ cup dried apricots, chopped 2 tablespoons cilantro, (optional) ¼ cup nuts, chopped or ¼ cup coconut

   bring to a boil, reduce heat and simmer until tender. Drain.
3. Puree potatoes in food processor with apple juice, lemon juice and lime juice. Place in a bowl.
4. Heat butter in a frying pan. Saut~ ginger, allspice, cinnamon and salt. Add bananas and apple and stir. Cook for 10 minutes, stirring from time to time. Mix with potatoes.
5. Add apricots and cilantro, if using, and fold well together. Grease a square baking pan or pie pan and transfer contents to it. Flatten top and sprinkle on nuts or coconut. Bake in a 350°F oven 45 minutes.

Preparation and Cooking Time: 2 hours

Leftover Spaghetti Kugel

Pareve
Sam Sabo, Herzliva, Israel
Yield: 2 to 4 Servings

I was born in Tel Aviv in 1923. When I was 4, my parents emigrated to Beirut, Lebanon. I had my education in an Alliance school and went to an English college for girls. I met Zeev, my husband, who was at that time in the British Army. We returned to Palestine. I have two children and six grandchildren. I am a seventh generation Israeli and very proud of it. At Chanukah, we celebrated our 51st wedding anniversary. This recipe was from my Aunt Lea who was a very good cook.

2 tablespoons sugar Oil 1 tablespoon water Leftover spaghetti Pinch salt

2 eggs, beaten Pepper Raisins (optional) Cinnamon (optional)

1. In a frying pan, melt sugar in oil to make caramel. Add water.
2. Put spaghetti in a bowl. Add salt, eggs, pepper, raisins and cinnamon, if used. Add caramel mixture.
3. Heat oil in a frying pan. Add spaghetti mixture. Fry about 10 minutes until brown on one side. Let cool. Invert on a plate. If it looks dry, add a few drops of oil on top.

To bake in oven, use same method, but add a little more margarine and water and pour into a greased casserole. Bake in a 350°F oven 20 minutes.

Preparation and Cooking Time: 15 to 30 minutes