Artichoke Kugel
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Artichoke Kugel
  Artichoke    Jewish  
Last updated 6/12/2012 1:05:06 AM. Recipe ID 29892. Report a problem with this recipe.
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      Title: Artichoke kugel
 Categories: None
      Yield: 1 Servings
 
      2    6-ounce jars marinated
           -artichoke hearts
  1 1/2 c  Water
      4 c  Oyster-style crackers;
           -saltines or matzas broken
           -into 1-inch pieces
    3/4 c  Thinly sliced scallions
      2 tb Vegetable oil
     12 oz Tofu; mashed and drained
  1 1/2 c  Shredded Cheddar cheese
           Freshly ground black pepper
 
  (This recipe was taken from the book, "Classics & Creations: A World
  of Vegetarian Cooking," published by Science of Spirituality in 1985)
  
  "This kugel is enhanced by the deep flavor of marinated artichokes
  along with tofu, scallions and sharp Cheddar cheese.
  
  Drain artichokes, saving marinade. Place marinade in a large bowl with
  water and crackers (saltines, or matzas).
  
  Let crackers (saltines or matzas) sand for 10 to 15 minutes until
  liquid is absorbed. Stir occasionally to keep crackers (saltines or
  matzas) coated. Saute scallions in 1 tablespoon of the vegetable oil.
  Add scallions to crackers along with tofu, cheese, black pepper to
  taste and remaining 1 tablespoon of vegetable oil. Mix thoroughly,
  crushing any crackers that are not soft. Coarsely chop artichokes and
  stir into crackers (saltines or matzas). Turn into an oiled 8 x
  8-inch baking pan. Bake at 350 degrees F. for 40 minutes until
  lightly browned. Yield: 8 servings
  




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Recipe ID 29892 (Apr 03, 2005)

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