Matzoh Kugel Last Minute Help
- Out in the Avenues Apr 22, 2005 08:00 PM
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.