Texas Jewish Post (Fort Worth, Tex.), Vol. 47, No. 20, Ed. 1 Thursday, May 20, 1993 Page: 24 of 24
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24 TEXAS JEWISH POST, THURSDAY, MAY20, 1993- IN OUR 47TH YEAR!
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The Gourmet Touch for Shavuot
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By Naomi Arbit
FOX POINT, Wis. (JTA) - Shavuot commemorates the
receiving of the Ten Commandments by Moses on Mount
Sinai. This Jewish holiday, which is celebrated seven weeks
after Passover, marks the arrival of spring, and in biblical
times, the harvest of the first fruits.
It is customary to serve dairy foods during Shavuot, and
kugels and blintzes are served traditionally. Now we want
to modify some of these favorite old recipes to meet today’s
nutritional standards and our own dietary needs without
significantly affecting the basic recipe.
Eggless noodles are available, and salt and oil can be left
out of the water to cook any noodles. Sugar can be reduced
in a recipe by as much as one-third, and it will not be missed.
Sugar substitutes do well in kugels and blintzes. Vanilla and
cinnamon can be added to enhance flavor. Skim milk,
yogurt, low-fat sour cream, cottage cheese, cream cheese, 2
egg whites for 1 egg, and commercial egg substitutes can be
used in the kugel recipes that follow.
NOODLE KUGEL I
Ingredients:
6 tablespoons margarine or butter, melted
1 pound broad egg noodles
1 pound cottage cheese
2 cups sour cream
4 eggs, lightly beaten
172 cup sugar
1/2 cup white raisins
1 cup peeled, chopped tart apples
1 cup corn flakes or bread crumbs
1 teaspoon cinnamon
1 tablespoon brown sugar
Preparation:
1. Cook noodles as directed on package and drain well.
2. In a large bowl, combine the cottage cheese, sour
cream, eggs, sugar, raisins and apples. Mix well. Add the
drained noodles and mix again.
3. Spoon the mixture into a buttered or non-stick veg-
etable sprayed 9 x 13-inch baking dish.
4. Combine the bread crumbs or com flakes with the
cinnamon and brown sugar and all but 1 tablespoon of the
butter. Cover the top of the pudding with the mixture;
drizzle with remaining butter. Bake in a 350-degree oven for
45 minutes to 1 hour, or until the top is nicely browned and
the kugel is bubbly. Makes 10-12 servings.
KUGEL D
Ingredients:
1 pound ‘No Yolks Noodles’ (cooked and drained)
1 1/2 cups egg substitute
1 1/2 sticks margarine or butter
1 cup unsweetened applesauce
1 1/2 pounds peeled chopped apples
1/4 cups sugar (more or less to taste)
1 teaspoon vanilla
1 cup white raisins
Preparation:
1. Cook noodles as directed on package and drain well.
2. Combine all ingredients in a large mixing bowl and mix
well. Spoon into a well-oiled or non-stick vegetable sprayed
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9 x 13-inch baking dish.
3. Bake in a 350-degree oven for 1 hour.
Note: Can be prepared and refrigerated the night before
and baked before serving. Makes 10-12 servings.
KUGEL HI
Ingredients:
1 pound noodles
1 quart buttermilk
1/2 cup margarine, melted
4 large eggs, slightly beaten
1/2 cup sugar (more or less to taste)
1 teaspoon vanilla
Preparation:
1. Cook noodles according to package directions and
drain well.
2. Combine remaining ingredients in a very large mixing
bowl and mix well. Add noodles and mix again.
3. Pour mixture into a well-oiled 9 x 13-inch baking dish
and bake in a 350-degree oven for 45 minutes.
4. Sprinkle with topping and bake 20 minutes longer.
TOPPING
Ingredients:
1 cup corn flakes
1 cup brown sugar
2 tablespoons melted butter or margarine
Preparation:
1. Combine all ingredients with a fork, keeping mixture
crumbly.
BLINTZ SOUFFLE
Ingredients:
1/2 cup butter or margarine, melted
12 frozen blintzes
2 cups sour cream
6 eggs, beaten
1 tablespoon vanilla
1/4 cup sugar (more or less to taste)
1/4 cup orange juice
Preparation:
1. Melt butter or margarine in a 9 x 13-inch baking dish.
Roll each frozen blintz in the butter as you place in the pan.
2. Beat eggs until light and fluffy.
3. Combine all other ingredients and pour over the
blintzes.
4. Chill at least 2 hours.
5. Bring to room temperature and bake in a 350-degree
oven for 45 minutes. Makes 6 servings.
BLUEBERRY SAUCE FOR BLINTZES
Ingredients:
1 can blueberries, drained (save juice)
1 tablespoon cornstarch
2 tablespoons sugar
1 tablespoon lemon juice
Preparation:
1. Blend cornstarch and sugar in a small saucepan. Pour
in blueberry juice and cook over low heat until clear.
2. Add lemon juice and berries and heat through.
BLINTZES
Ingredients:
3 eggs
1 1/2 cups water
1 cup flour
Preparation:
1. Beat with rotary mixer, electric mixer orprocessoruntil
smooth. Let rest while making the filling.
FILLING
Ingredients:
1 pound farmers, cottage or ricotta cheese
8 ounces low-fat cream cheese
2 eggs
1 teaspoon vanilla
1 tablespoon sugar (more or less to taste)
low fat sour cream or yogurt to serve
Preparation:
1. In mixing bowl, combine all ingredients, beating until
smooth.
2. Lightly oil or spray a 6 or 7-inch skillet and heat. Pour
in just enough batter to coat thinly, tilting it from side to side
and pouring out excess. Cook on one side until batter
loosens around sides of pan. Turn out, browned side up, on
a towel. Repeat until all batter is used; add a bit more water
if batter thickens.
3. Place one tablespoon of filling on each pancake and
fold up envelope-style. Refrigerate or freeze until ready to
serve.
4. Just before serving, saute in butter, margarine or
vegetable oil until brown on both sides or bake in an oven
dish in a 375-degree oven for 35 minutes or until brown.
Serve with sour cream or yogurt
BAKED NOODLES FLORENTINE
Ingredients:
1 pound broad noodles
1 medium onion, chopped
1 tablespoon vegetable oil, margarine or butter
2 cups low-fat sour cream
1/4 cup butter or margarine, melted
2 (10 ounce) packages frozen chopped spinach,
cooked, drained
3 eggs, lightly beaten
salt and pepper to taste
Preparation:
1. Cook noodles as directed on package and drain well.
2. Saute onion in one tablespoon oil, margarine or butter.
3. In a large mixing bowl, combine sour cream and melted
butter or margarine. Add noodles, spinach, eggs, onion, salt
and pepper.
4. Pack into a well-oiled 2-quart casserole and bake in a
375-degree oven until lightly browned. Can be prepared in
advance and reheated.
Note: This dish is a nice accompaniment to fish. Serves
10-12.
Naomi Arbit is the co-author of seven cookbooks, a
syndicated newspaper food writer and a member of the
International Association of Culinary Professionals.
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Wisch, J. A. & Wisch, Rene. Texas Jewish Post (Fort Worth, Tex.), Vol. 47, No. 20, Ed. 1 Thursday, May 20, 1993, newspaper, May 20, 1993; Fort Worth, Texas. (https://texashistory.unt.edu/ark:/67531/metapth753774/m1/24/: accessed July 17, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; .