CBH -- Favorite Recipes

A Reconstructionist Community in Summit, New Jersey

Rabbi Amy's Spinach Kugel

Ingredients

(This recipe is adapted from a pareve version that I learned from my mother, Annette Zweiback, who learned it from her friend, our rabbi's wife, Cochava Prystowky. It became a favorite for everyone in our synagogue, Congregation Or Ami.)

One pound of fine egg noodles
Two 10 oz packages of chopped spinach
One cup of canola oil
1-½ cups of half and half
Two packages of kosher dry onion soup mix
Six eggs

FYI - Original version

One pound of fine egg noodles
Two 10 oz packages of chopped spinach
Two sticks of pareve margarine, melted
One container (pint) of pareve coffee rich
Two packages of kosher dry onion soup mix
Six eggs

Instructions

Adapted version

Cook the fine noodles for 60 - 90 seconds in boiling water and drain well

Warm the spinach in the microwave until it is defrosted (5 minutes on high, covered works for me.)

Place the spinach on four sheets of absorbent paper towel and squeeze the moisture out.

Beat the eggs with a fork or whisk gently and add oil, onion soup mix, half and half.

Put the spinach and noodles in a large bowl with the other ingredients, Mix well.

Place mixture in an oblong baking pan and bake uncovered 350 degrees F for one hour.

FYI...original version of the recipe

Cook the fine noodles according to the direction on the package in boiling water and drain well.

Warm the spinach in the microwave until it is defrosted (5 minutes on high, covered works for me.)

Place the spinach on four sheets of absorbent paper towel and squeeze the moisture out, keep replacing the paper towel and squeeze out

moisture until the spinach does not soak the paper towel.

Beat the eggs with a fork or whisk gently and add melted margarine, onion soup mix, and coffee rich.

Put the spinach and noodles in a large bowl with the other ingredients, Mix well.

Place mixture in an oblong baking pan and bake uncovered 350° for one hour.