Tag: side dishes

Noodle Kugel

Ingredients

16 oz. bag wide egg noodles
4 eggs, beaten
1/2 cup sugar
1/2 lb. butter, melted
1/4 tsp. cinnamon
20 oz. can crushed pineapple, drained
Juice from a fresh lemon
Cinnamon sugar
Cornflake crumbs

Directions

Preheat oven to 350 degrees. Cook the noodles in boiling water for 8 minutes, then drain and rinse under cold water. Stir a few noodles into the beaten eggs. Pour eggs into bowl with noodles and mix. Add sugar, melted butter, cinnamon, drained pineapple, and lemon juice. Stir until blended. Pour into a greased 9x13x2 inch baking pan. Sprinkle cornflake crumbs and cinnamon sugar on top. Bake for 50 minutes or until browned and bubbly. Optional: Cut butter to ¼ pound and add one pint sour cream; Add one tsp. vanilla instead of lemon juice; or Add 1⁄2 cup golden raisins.

Sweet Potatoes with Red Onions and Rosemary

Ingredients

3 large sweet potatoes, peeled
8 Tbsp. canola oil
3 tsp. minced garlic
2 large red onions, peeled
2 Tbsp. chopped fresh rosemary
1/4 cup grated Parmesan cheese

Directions

Preheat oven to 375 degrees. Cut potatoes lengthwise and then into one inch cubes. Mix with 6 Tbsp. oil and minced garlic. Spread on greased, foil-lined baking sheet. Meanwhile, cut onions lengthwise and then crosswise into chunks. Mix with remaining 2 Tbsp. oil and spread on another greased, foil-lined baking sheet.

Put potatoes on center rack and onions on bottom rack. Roast for 30 minutes. Halfway through, turn both batches and sprinkle rosemary on potatoes. When both vegetables are tender, remove from oven and toss together in a bowl. Sprinkle cheese into mixture before serving. Serves 4 to 6.