Matzoh Kugel Last Minute Help
- Out in the Avenues
So... I'm supposed to bring matzoh kugel to the (vegetarian) seder and I've never made it before.
I'm planning to saute onions and mushrooms, then add farfel and eggs. Here are a couple of questions:
Can I prep the veggies and mix everything together in the morning, then refrigerate it and bake it off just before I leave for the seder? Or will that make the farfel too mushy?
For a 9x13 pan, how much matzoh to how many eggs? Thanks for any help anyone can give me.
Here is the recipe I always use from the (old)Manischewitz Matzo Farfel box. It includes a soaking period. I usually prep the veggies early in the day and then do the resting an hour before cooking.
1 cup diced onion
1 cup diced celery
6 TB oil
1 cup sliced mushrooms
2 cloves garlic, pressed
3 1/2 cups Matzo Farfel
1 tsp salt
1/4 tsp pepper
2 tsp paprika, or a little less
2 eggs, well beaten
101/2 oz chicken soup
1 cup boiling water
Preheat oven to 375°.
Grease a 9x13 baking pan with pam
Saute onion and celery in oil till tender. A few minutes before soft add the mushrooms and garlic. Then add seasonings and cook a little longer.
Put in a big bowl and add Farfel, eggs, soup, and boiling water. Stir and set aside until the liquid is absorbed. About 1 hour.
Put in prepared pan and bake for 30 minutes, until done.