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Recipe Name: Artichoke Kugel Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

2 6-ounce jars marinated
artichoke hearts
1 1/2 Cup(s) Water
4 Cup(s) Oyster-style crackers
saltines or matzas broken
into 1-inch pieces
3/4 Cup(s) Thinly sliced scallions
2 Tablespoon(s) Vegetable oil
12 Ounce(s) Tofu, mashed and drained
1 1/2 Cup(s) 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 Posted to
JEWISH-FOOD digest by Sandy English <> on Apr 09,

Nutrition (calculated from recipe ingredients)
Calories: 2463
Calories From Fat: 1049
Total Fat: 119.2g
Cholesterol: 207.9mg
Sodium: 4515.2mg
Potassium: 2365.8mg
Carbohydrates: 264.2g
Fiber: 33.2g
Sugar: 9g
Protein: 92.2g

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