Jewish Potato Kugel

Submitted by Theresia Smolevitz

Here is a Jewish dishes that can be used for breakfast or dinner:

Jewish Potato Kugel (pronounced koo' gull)
6 large raw potatoes
1/2 C shortening
3 eggs
1 tsp baking powder
1/4 C flour
1 tsp salt
1 small grated onion
dash of pepper

Directions:
Peel and then grate potatoes and drain off excess water. Quickly add remaining ingredients and mix thoroughly. Potatoes will turn color if you do not work quickly. Pour into a greased 9 x 9 pan. Bake at 400 degrees for approx. 60 minutes until a brown crust forms on the top.

This recipe may be doubled to use in a 13 x 9 pan. To make a lighter kugel substitute one large cooked and mashed potatoe for 1 of the raw potatoes. You can also bake these in well greased cup cake tins to make individual servings but I personally have never done so.