Throughout October, all grades of Beth El Religious School made individual Pareve Pinapple Kugel in B-shul. Kugel is a baked casserole, most commonly made from egg noodles (Lokshen Kugel) or potato. It is a traditional Ashkenazi Jewish dish, often served on Shabbat and Yom Tov. I discovered in Wikipedia that the first Kugels were made from bread and flour and were savory rather than sweet. About 800 years ago, cooks in Germany replaced bread mixtures with noodles or farfel. Eventually eggs were incorporated. In Poland, Jewish homemakers added raisins, cinnamon, and cottage cheese to noodle kugel recipes.
It seems like 800 years ago but in fact was only about ten years ago when Deborah Genstein and I co-chaired the Beth El Nursery School Dinner. We planned a traditional chicken Shabbat dinner and created a pareve kugel recipe to accompany our main dish. It has been a very popular dish in both our households! I have substituted milk and added cottage cheese to make this a Dairy main-course for Yom Kippur break-fast and post Thanksgiving brunch with my family.
Many of you asked for the Pareve Pinaepple Kugel Recipe your children baked in B-shul. It is on page 156 of Beth El’s own Fishes, Knishes and Other Tasty Dishes. You can support Beth El and enjoy this recipe and many others submitted by the fabulous cooks among our members. Buy the book–don’t wait for the movie! You can order the book online by clicking the link above or buy it in the Judaica Shop!!!