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Kevin's Kitchen




FOOD COLUMN in The Tech . . . you're kidding!" That was a fairly common response from people when I mentioned the idea. But the way I see it, even if you can manage 60 hours on no sleep, you have to eat, and after a while of going between Ramen and ARA your tastebuds are begging for mercy. So in this weekly column I'll try to give recipes that I use regularly (taste tested), that don't require much preparation, and that are fairly easy to make. The first recipe, for kugel, is so easy to make and so good tasting that it's perfect for anyone who eats (which is most of us).

This Kugel recipe is a family favorite, but along with it goes an ugly tale -- one of greed, thievery, disaster, and ultimate loss. My mother started making kugel for me when I was six, as a good-tasting source of protein; and, when my 17-year-old brother tasted it and loved it, she started making two pans -- one for each of us. Unfortunately, things got ugly in a hurry when my brother decided that, because he was older and bigger than I was, he should get more kugel. So, not only did he constantly complain about my mother making us equal portions, but he was also known to steal pieces of my kugel when it was in the refrigerator -- unguarded. One time my mother actually broke down and made three kugels (two for him) but my dad accidentally dropped one of them. (I thought it was pretty funny -- but my brother seemed unable to see the humor in the situation.) After a couple of years of this my mother finally decided that the easiest way to end the kugel wars was to stop baking them -- and she's kept to that policy for 10 years.

Kugel is a great thing to make if you're stuck cooking for a study break because it's easy to make a lot of it, and everyone I know who's tried it (even Dave across the hall who hates cooked raisins) has liked it.


Cinnamon Raisin Kugel


1/2 pound egg noodles

(Muellers `medium' work well)

3 eggs, beaten

11/2 containers (24 oz.) of cottage cheese

1/2 stick of butter

cup brown sugar, packed

1/2 tsp salt

2 tsp cinnamon

11/2 to 2 cups raisins


Preheat oven to 350@#F. Cook the noodles according to the directions on the package, and drain well. Combine all ingredients one at a time, mixing well after each. Pour into an 8x8x2 inch greased pan, sprinkle some additional cinnamon on top, and bake on middle rack for about an hour -- until it is solidified. Let cool before serving. Makes 9 portions.

If you wish, you can substitute one cup of crushed pineapple for one of the cups of raisins. Or better yet a cup of any sweet fruit you want.

Good luck and good eating!


(Please write to kevinf@athena if would like to see more recipes of a certain type in this column, or have any comments or suggestions. -- KF)