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Lyonnaise Potatoes / Noodle Kugel
Potatoes.
*The Week's Favorite Recipe
Lyonnaise Potatoes.
Cut potatoes into thin slices.
Sprinkle with salt and pepper. Have
a skillet ready with a thin layer
of fat, so hot that it throws off a
faint blue smoke. Cut up a few
onions, drop them into the hot fat
and cook until they begin to curl.
Add sliced potatoes to onions, keep-
ing fat to the blue-smoke temper-
ature. Turn the potatoes occasionally
as they brown. Lift them out with a
flat spoon and place on brown paper
to dry.
Noodle Kugel.
3 cups noodles
½ cup shortening
4 well beaten eggs
Salt—Pepper
METHOD: Cook noodles until ten-
der in rapidly boiling water. Drain,
then add eggs and seasoning. Line
muffin pans with bacon strips, fill
with noodle mixture and bake until
well browned in moderate oven.
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# Lyonnaise Potatoes & Noodle Kugel
## Lyonnaise Potatoes
### Ingredients
- Potatoes, thinly sliced
- Salt and pepper
- Fat (for frying)
- Onions, cut up
### Instructions
1. Cut potatoes into thin slices. Sprinkle with salt and pepper.
2. Have a skillet ready with a thin layer of fat, so hot that it throws off a faint blue smoke.
3. Cut up a few onions, drop them into the hot fat and cook until they begin to curl.
4. Add sliced potatoes to onions, keeping fat at the blue-smoke temperature.
5. Turn the potatoes occasionally as they brown.
6. Lift them out with a flat spoon and place on brown paper to dry.
---
## Noodle Kugel
### Ingredients
- 3 cups noodles
- 1/2 cup shortening
- 4 eggs, well beaten
- Salt
- Pepper
- Bacon strips (to line muffin pans)
### Instructions
1. Cook noodles until tender in rapidly boiling water. Drain.
2. Add eggs and seasoning to the drained noodles and mix.
3. Line muffin pans with bacon strips.
4. Fill lined muffin pans with the noodle mixture.
5. Bake until well browned in a moderate oven.