272903 Sat Oct 04 21:45:28 -0700 2003 7 28 Kosher 0 1436077 So what are people planning???we will be eating cholesteral death kugel - a lokshen kugel on steroids and salad and home made challa. Sat Oct 04 21:45:28 -0700 2003 0 sarah 1 1436081 Ok, here's the best thing in the world to break the fast. It is light and quickly gives you energy and water and fiber...good for quick recovery. And, you can prepare quickly without that horrid "I smell food and I want to eat now.." feeling once you are ready to break the fast. I don't know what it's called but here is the recipe. My husband's family in Israel has given it to me. Fill a bowl with cold water and ice. Take the pomegranates you had for Rosh Hashana (or new ones if you must) and get the seeds only - I generally cut it open and start working on it with my hands, dropping juice and seeds in the water. Slice a few apples- usually one or two to a big salad bowl sized portion. Mix a few spoons or as much as a few cups of sugar (splenda or saccarin also work for you weight watchers) into the water along with a few drops of rosewater. This part is to taste- I like my soup sweet and floral- it really perks you up after fasting and certainly makes you feel like you smell good too, from the inside! Stir the whole thing- you've got a cold "soup" with fruit, sugar and a floral perfumey flavor. It feels great to get water and sugar going in your blood to break the fast and is very light on the stomach so you don't get that gastric distress thing... A quick polite note- we tend to chew the seeds and swallow, other families might provide a paper towel or napkin for guests who might not want the extra fiber. If you don't like rosewater, try orange blossom water. Tue Oct 07 15:55:12 -0700 2003 1436077 0 Alyssa Levi 1 1436085 I dunno, to me cholesterol death kugel isn't a lukshen kugel - it's a sort of potato kugel with boneless flanken in the middle, a polish dish I believe is called "yapsuk" (sp?). A cross between potato chulent and potato kugel, my mother would make it every few years on pesach. Now that's a kugel on steroids, although I'm curious as to what's in yours. Wed Oct 08 17:25:39 -0700 2003 1436077 0 Beerhound 2 1436086 Cholesteral death kugel is a sweet lockshen kugel with the volume turned way up on all of the butterfat - it is made with farmer cheese, sour cream and cream cheeseand a bit of milk, 8 eggs and an entire stick of butter. It is topped with cinnamon, allspice and nutmeg before baking. Most other kugels taste thin and skimpy in comparison. This kugel tastes exactly like the love a mother has for a deeply favored child. There are other foods that taste like a full throttle love affair - cholesteral death kugel is pure mom love. I fed it to a friend who had descended into a serious depression. When i arrived at her apartment she was curled up on her bed in the fetal position and sobbing. She hadn't eaten in three days. I cut the kugel up into teeny weeny unthreatening pieces and fed them to her. I kid you not - the kugel was the turning point of that depressive episode. I feed it to friends after they break up with their boyfriends. I made it to welcome my daughter home from camp - she knew exactly what it meant - that I was deeply happy to have her home. we call it cholesteral death kugel because if you ate it on a regular basis your arteries would just close right down - but for shavuot and for break the fast and other state occasions we bring out the death kugel. Thu Oct 09 12:38:57 -0700 2003 1436085 0 sarah 3 1436087 Any chance you'd be willing to post your recipe, Sarah? It sounds wonderful! Thu Oct 09 16:23:09 -0700 2003 1436086 0 Rachel M. 4 1436090 here it is... 1 - pre heat oven to 350 2 - take a 9x13 pan and dump anywhere from 1/3 to a whole stick of butter in the pan. put the pan in the oven. 3 - boil up a package of wide eggnoodles 4 - in a blender dump in and mix: 8 eggs (you can use as few as five but 8 is better) 1/2 pt sour cream, 1/4 lb cream cheese 1 lb farmer cheese, 3/4 c milk, 1/3 c sugar and a pinch of salt and a tsp vanilla. Now all of this has a certain amount of flexibility. you can put in vanilla yogurt for part of the dairy,you can use drained cottage cheese or ricotta cheese. you can reduce the fat content some and still have it taste good but do not think that if you make this with eggbeaters and low fat cottage cheese that you will end up with the same dish. You won't. 5 - when the noodles are cooked dump them in the pan with the butter. stir the noodles so they are evenly coated with butter. 6 - dump the sweet dairy mixture out of the blender jar and onto the noodles - mix so there is an even noodle and glop mixture 7 - if you love raisins add them now - how many ??? maybe 1/2 a cup - be sure they are under the surface of the kugel other wise they will burn and become gross. if you feel fancy you can pre soak the raisins in orange juice or in booze. 8 - top the whole kugel with cinnamon, nutmeg allspice bake about 40 minutes or until done Fri Oct 10 11:46:53 -0700 2003 1436087 0 sarah 5 1436091 Thank you! Fri Oct 10 11:59:23 -0700 2003 1436090 0 Rachel M. 5 1436532 This recipe sounds great and I have bought all the ingredients to make it (for my birthday)! However, I am wondering about the farmer cheese. What I purchased called Farmer Cheese (in the Midwest) is a block of cheese, of medium firmness (like baby swiss or provolone). But looking at the recipe again it seems that the farmer cheese might be a softer consistency, more like cottage cheese or ricotta. I grew up in New England and if I recall correctly farmer cheese was also called "pot cheese" and was a soft consistency. If I use what I have I would definitely need to grate it first. I don't want to mess up this recipe by using the wrong cheese! If anyone has an idea of what "farmer cheese" should be used in this recipe I would greatly appreciate any tips! Thanks! Jennifer Tue Dec 30 19:56:23 -0800 2003 1436090 0 Jennifer