Kugel Contest Gets Seniors Excited About Kosher Dinners
by Erin Whitham, MSW, LMSW (Coordinator of Senior Programs - Jewish Community Center)
Throughout the winter, Kitchen J (formerly the JCC Nutrition program) has been showcasing the culinary talents of participants in the J Covenant House Dinner Program through a new Kugel Recipe Contest. Last fall individuals entered their tried and true recipes in a chance to win bragging rights to the most popular kugel. On January 9, the final kugel was tasted and the winner was named in mid-January.
|Kugel winners with Joan Dennison & Lynn Wittels|
Each week night, Kitchen J provides dinner to adults over the age of 60 at Covenant House. Seventy-five to one hundred guests gather to enjoy the meal and after dinner programming. This is one of three JCC programs that helps provide healthy, kosher meals to seniors in the community. In 2011 over 350 different people received a meal through one of these programs. In 2011, the JCC served 21,201 congregate meals to seniors.
The recipes were submitted to the Kitchen J staff and they made kugel for all. It can be a challenge to produce a recipe meant for 12 for 80 to 100 people, but everyone was been excited to try the kugels. It was also been a great opportunity to involve community members in the dinner program.
Guest judges Joan Denison, Executive Director of Covenant/Chai Apartments, Brad Horwitz, Director of the Helene Mirowitz Center of Jewish Community Life, and Lynn Wittels, President and CEO of the Jewish Community Center, attended the tastings to share their thoughts.
What makes Rosie and Zendra’s kugel a winner? Come to dinner to find out.
Noodle Kugel (Contest Winner!)
Submitted by Rosy Weinstein & Zendra Ashkanazi
Boil noodles in salted water for 10 to 12 minutes. Drain, but keep about ½ cup of water in noodles. Cool, add remaining ingredients. Mix well (it will be juicy). Pour into greased 9x13 casserole dish. Mix together and top with topping. Bake at 350 degrees for 45 minutes.
Noodle Kugel (runner up)
Submitted by Goldie Levinson
Cook noodles, drain. Melt butter in milk, beat eggs well. Mix with rest of ingredients and mix with noodles. Put in greased 9x13 pan.
Top with the following ingredients mixed together:
½ tsp cinnamon
1/4 cup sugar (or less)
¼ cup crushed corn flakes
Sprinkle on top of pudding and bake at 350 degrees for 1 ½ hours or until brown.
Submitted by Norleen Wattenberg (runner up)
Make noodles as directed on package and drain. Add 1 sick butter and cream shees. Make sure that it is melted in the noodles and mix. Together add eggs and 1 cup of sugar in separate bowl. Scramble, pour over noodles and mix. Add the crushed pineapple and apricot nectar and mix. Pour into 9x13 pan.
Mix together ½ cup sugar and cinnamon. Crush cornflakes then add butter and mix well. Crumble over noodle mixture.
Bake at 350 degrees for 55 minutes.