Submitted by Lyssa Kligman Harvey
My grandmother, Ida Lomansky Kligman (1901-1984) cooked Jewish dishes like a woman from the “old country.” She was born in Poland and came to America with her younger sister, Bluma. She met my grandfather, Louis Kligman, and they married in 1925.
I remember going to synagogue on Friday nights at the Marion St. synagogue and then having Shabbat dinner with them in their home on Kilbourne Rd. and in their duplex on Bull St. Grandma made chicken in a pot, brisket and of course for the holidays she made this authentic kugel!
- 8 oz. of wide flat noodles uncooked
- 1 cup of sour cream
- 3 oz. cream cheese
- ½ cup of sugar
- ¾ stick of butter
- 3 eggs
- 1 cup of milk
- 1 tsp salt
- 1 cup of apricot jam
- Raisins (optional)
Boil noodles and drain. Add ¾ cup of butter. Cream the sugar and cream cheese. Beat eggs and add to the mixture. Add the milk and apricot jam slowly. Mix all together. Put in a 9 x 12 buttered Pyrex pan. Add the topping.
- 2-3 cups of crushed Corn Flakes
- 1/4/cup of sugar
Bake 45 minutes- 1 hour at 350.