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In article >,
"W. Baker" > wrote:

> OK, Here is my spinach kugel direct from the shul cookbook I edited(also
> contributed tns of recipes to), called Kosher Catskill Cooking. Not a low
> carb book:-)
>
> Spinach Kugel
>
> 20-24 oz frozen leaf sppinach (2 10 oz packs or 1 24 oz pack)
> 1 large onion thinly sliced(Vidalia or othr sweet is good)
> 4 oz mushrooms, thinly sliced
> 1-2 cloves garlic finely chopped
> 1-2 T olive oil
> 8 oz cottae cheese
> 3 eggs or 2 eggs +2 whites.( might try egg substitute is that is
> important)
> Freshly ground black pepper-to tste(I like lots!)
> 4-8 oz shredded sharp or exra sharp cheddar
> Dollop of sour cream(optional)
>
> Thaw and drain spinach and cut smaller, but don't chop. soft saute
> onions, mushrooms and garlic in oil( I micrwave them). Mix with the
> spinach. Beat eggs until frothy add cottage cheese, sour cream, if using,
> and pepper. Mix into spinach mixture. Place in oiled and floured baking
> dish and top with cheddar. Bake in a 350 F oven for about 25 minutesIf
> you want the top browned, rais the oven temp near the end a cook a bit
> longer. Serves 4 as a maincourse or 6-8 as a side dish. Serve hot and
> fresh, rahter than reheated if possible.
>
> You might try adding a chiffonade of fresh basil leaves to the mixture,
> lthough not very authentic to Jewish kugel mking, it would taste very
> good. The amounts are not writ in stone for this recipe, so you could add
> ore vegetables or cotage cheese or sour cream if you like.
>
> This was devised by me as a substitute for my mother's traditional dairy
> lukshen kugel that she served for Shavuot.
>
> Wendy

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