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Cholent Kugel (P, TNT)
Source: My grandmother, Eleanor
Serves: 4 to 6

End chunk of challah, dried out
2 eggs
1 tsp. baking powder
1 stick of margarine, melted

Soak the dried out challah in water, squeeze out the water so you have a lump of goop.

Put it in a bowl, add about a tbsp. of flour, a shake of farina, the eggs, baking powder, salt, pepper, and margarine. Mix it all up until you have somewhat of a batter.

Put all your cholent ingredients, including the water, in your crockpot, then pour the kugel batter on top.

When you open the pot Shabbat afternoon, you'll have a wonderful looking kugel with a delicious smelling cholent beneath.

Poster's Notes:
One caution: you need to add more water than usual to your cholent (I usually add an extra cup) because the kugel mixture absorbs a lot of water and the cholent might burn underneath.

My mother grew up, and then so did I, with what my grandmother, and then mother, and now I, call cholent kugel. It's more like a kishke without a tube.

Posted by Judith Gellerstein

Nutritional Info Per Serving: N/A