KIVAS KREW

The method for this recipe unfolds in the order that the ingredients are listed, so pay attention. First, use the spray to prepare the pans (to prevent the kugel from sticking.) Use those aluminum pans available in most supermarkets today. They are about 9x12 and about 2-2 ½�?deep. You will probably need two. Next, make sure the cooked noodles are pretty dry and no warmer than room temperature. In a small saucepan, over a very low heat, melt the butter and blend the cinnamon into it

Finally, or at least fourth: in a large mixing bowl, blend together the next seven ingredients - oh, come on…you can count, Ethel! Actually the best way to mix this stuff together is with your bare hands. So go ahead, remove the rings (including the mood ring you’ve been wearing since 1969, Margaret), watch, bracelet, false fingernails, the rubber band you put around your wrist to remind you to pick Annie up from bowling practice, etc. and wash your hands (ahem, AGAIN) with warm soapy water…I’ll wait. Now, mush all this stuff together. It will be yucky, slimy, disgusting even. But, so what…it has to be done. Don’t try to do it in a blender or with an electric mixer. If you have a clinical aversion to touching raw food, you CAN use an old fashioned egg beater (borrow one from your mother-in-law, she still has the one they gave her at her wedding shower - in the original package.)

Next, blend the melted butter/cinnamon into this sloppy mess. Now, FINALLY! Toss in the cooked noodles and mix until everything is fairly evenly distributed. Done! Done?

Well, almost done. Now you have to get that sloppy noodle-y mess into a pair of baking pans. This will be a challenge. Use a ladle or a glass, pint-size measuring cup to scoop out the noodle mix and pour it into the two pans. Alternate scoops into the two pans so they both get about the same amount of noodles, raisins and other stuff. Finally, you will have to pour the remaining liquid, etc into the two pans. Try to do so in a fair manner. Don’t favor one pan over the other, Denise. Scatter the corn flake mixture even across the tops of both kugels but cover both thoroughly.

Now, as a final, final step: lightly cover the kugels with a aluminum foil and set them in a pre-heated 350F oven. Cook the kugels for about 45 minutes. Then check for done-ness with a cake tester or a knife stuck in the center (but not through the bottom of the pan, Pam.) The tester should come out looking wet, but not runny. The kugel is done when you can press the center of the kugel with your finger tips and little or no liquid squirts to the surface. The kugels will continue to “bake�?for a little while after you remove them from the heat, so don’t wait for them to be bone dry to do so.

At the deli, we like to cook the kugels a full day before we intend to use them. This give them an opportunity to “set.�?SPAN> Once set, they can be pre-cut into portions and re-heated to order (at home, do this by covering the kugel with plastic wrap - to keep in the moisture - and re-heated it in the microwave for a moment or two.)

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Sweet Noodle Kugel