Remembering glory days in the Catskills; A new cookbook celebrates the Vegetarian Hotel
With permission, here is Fannie Shaffer’s recipe for
Sweet Potato Pudding (Kugel)
4 medium yams, peeled,
1/4 cup onion, finely diced
3/4 cup (6 oz.) pineapple, crushed
1/2 cup matzo meal
2 Tablespoons vegetable oil
1/2 Tablespoon salt
1 Tablespoon butter
Makes approximately 12 servings
Preheat oven to 375 degrees F.
In a large pot, boil yams for about 30 minutes, or until soft. Remove from water and place in a large bowl. Mash. Add remaining ingredients except corn flakes and butter.
Line the bottom of a 6 x 11-inch baking pan with parchment paper or brush a coat of oil on sides and bottom of pan. Add yam mixture to pan, not more than 1 inch deep, using a spatula to even out the top.
Sprinkle corn flakes over the top just enough so that you do not see the yam mixture. Dot with butter.
Place pudding in hot oven on the lower shelf and bake for 45 minutes, or until the corn flakes start to turn brown. Serve.
“The Vegetarian Hotel Cookbook” can be purchased directly from Verb Konviser for $25, which includes tax, but not shipping. Call 845/434-1335.