I think that my marriage vows should have read “I am beloved’s and he is mine–as long as I make the family kugel.” This recipe is so ingrained in my husband’s family history that, when he was growing up, he had no idea that everyone else didn’t mean the same thing when they spoke about kugel. Instead of a sweet, sticky concoction of cheese, eggs, fruit and noodles, this is a rich, savory addition to homemade chicken broth that must be served at every Jewish holiday.
- 1 cup fine egg noodles, broken
- 24 ounces medium egg noodles (2 bags--Manischewitz)
- 6 eggs, well-beaten
- 6 tablespoons melted chicken fat
- 1 teaspoon salt
- 1/4 teaspoon pepper
- seasoned salt (Lawry's)