BeingJewish.org - Jewish Cooking Expert

Late Summer Vegetable Kugel (dairy)
serves 8

3/4 cup orzo
2 eggs
1 cup milk
1 tablespoon dijon mustard
1 medium tomato, cut in 8 wedges
1 cup thinly sliced asparagus
1 cup fresh or canned corn kernels
1/2 teaspoon dried crumbled sage
1 cup shredded sharp cheddar cheese

Preheat oven to 350F. Spray a 9-inch square baking dish with non-stick cooking spray. In a large saucepan, bring 2 quarts water to boil. Add a teaspoon salt and the orzo. Cook over medium high heat for 9 minutes or until orzo is al dente. Drain well. Spread over the bottom of the prepared baking dish. Top with the sliced tomato, asparagus and corn. Sprinkle with sage and half the cheese. Set aside. In a bowl, whisk the eggs, milk and mustard. Pour over the vegetables and sprinkle with remaining cheese. Bake in preheated 350F oven for 50 minutes or until center is firm. Serve hot or at room temperature.

approx. nutrients per serving: calories – 180 protein –9 g carbohydrates –22 g

fat – 6g cholesterol –58 mg sodium –138 mg

This recipe from the article A Break-the-Fast Table for Eight

Ethel G. Hofman has more than 20 years of experience in the kosher food and wine industry. She is a past president of the International Association of Culinary Professionals and is food editor of the Baltimore Jewish Times and Philadelphia Jewish Exponent. She can be reached for consulting at: www.kosherfoodconsultants.com

You can get Her cookbook: Everyday Cooking for the Jewish Home through amazon.com and bookstores. Her other cookbook: Making Food Beautiful is available directly from her. Email her at: ethelhof@aol.com

Ethel has kindly allowed us to reprint her articles and warmly invites you to use the recipes for your own personal use. Please note, any other reprint or use of her articles and recipes is not permitted. Thank you.