Unicorn (Unicorn@Indenial.com)
Wed, 24 Mar 1999 07:23:21 -0500
Reader Nancy Davis Gunnell of Danville, Virginia, sent us the
following food funny:
A society matron stopped for lunch and nothing on the menu appealed to
her. The waiter suggested the special beef tongue sandwich. "Do you
think that I would eat something that came out of a cow's mouth?" the
matron squawked. The perky waiter then suggested the egg salad
sandwich.
Several readers have already written me to warn me that today's
recipe, lokshen kugel, is not kosher due to the flour in the noodles.
Let me state for the record that I did not plan a kosher menu this
week, as I'm sure that my Jewish readers don't need my advice when it
comes to cooking a kosher meal for Passover. Rather, my intention was
to celebrate the Passover and Easter season by presenting a selection
of classic (and not necessarily Kosher) Jewish recipes, followed by a
week of Easter recipes for all of us to enjoy during the holiday
season. With that in mind, I hope you enjoy this classic Jewish dish
that is frequently served at Shavout.
Lokshen Kugel with Cheese
12 oz (350 g) egg noodles
4 Tbs (60 ml) butter
2 eggs
1/2 lb (250 g) cream cheese
2 cups (500 ml) sour cream
1/4 tsp (1 ml) freshly grated nutmeg
Cook the noodles in boiling salted water according to the package
directions. Drain and mix with the butter. In a large bowl beat the
remaining ingredients together until well combined. Add the noodles
and toss gently to mix. Pour into a greased baking dish and bake at
350F (180C) for 30 minutes, until firm. Serves 6 to 8.
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