Abigail's Amazing Aprikugel Triple A rating! Contributed By A. Strubel

From Merriam-Webster's WWWebster Dictionary:

KUGEL:'kü-g&l: noun
Etymology: Yiddish kugl, from Middle High German kugel ball -- more at CUDGEL
a baked pudding (as of potatoes or noodles) usually served as a side dish

CUDGEL: 'k&-j&l: noun
Etymology: Middle English kuggel, from Old English cycgel; perhaps akin to Middle High German kugele ball
a short heavy club

Messy Gourmet's Interpretation: Depending on how long you cook it, this creation is a pudding, or a short heavy club.

For some reason, the easiest recipes that I make are the ones that get the most praise. This simple kugel is a case in point. Everyone loves it--and if they knew how easy it was to make, they'd stop asking me for the recipe!

I usually cook by estimation--i.e., yeah, that's about enough oil; needs a little more cinnamon; maybe a drop more honey--and I encourage you to do the same. All amounts listed here are nonscientific; feel free to improvise. The main thing is, your kugel shouldn't be too watery or it will take forever to cook. That means don't overdo the liquid ingredients.

• 1 lb. egg noodles (any width)
• 3 eggs, lightly beaten
• 1/2 cup oil (corn, peanut, soybean, canola, heating, it really doesn't matter)
• 1 Tbsp. cinnamon
• 1/2 cup honey or brown sugar
• The biggest jar of apricot preserves you can find OR two or three smaller jars
• Dried apricots (optional..but it will make your recipe more authentic!)

Boil noodles according to package instructions and drain. Combine them with oil, honey, eggs, preserves and cinnamon (in that order). If you want to go all out, coat the dried apricots with a little oil, chop, and mix in/sprinkle on top. Pour into kugel pan (9" x 13" x 2"). Bake at 350 until crust forms on top; spread more preserves on top and bake until knife inserted into center comes out clean.

Stains: Oil:
Try not to get oil on your clothing, although if you rub the spot with baby powder it absorbs the oil. The preserves shouldn't stain if you rinse the spot before it dries.

Movies for inspiration: Wizard of Oz (1939)
Lion: What makes the dawn come up like thunder? Courage! What makes the Hottentot so hot? What puts the "ape" in apricot? What have they got that I ain't got?

Hammer & Pickle Soup From the old country Contributed By S. Lux

This is an old fashioned Russian soup from the pre-Berlin wall days.....

Ingredients:

• 1 lb. pork (boneless)diced or cut into chunks
• 5 or 6 potatoes peeled and diced
• 1 onion diced
• 3 or 4 ribs of celery diced
• 1 can of diced or stewed tomatoes
• 2 quarts of water
• and last but not least...a jar of whole garlic dill pickles.

In large soup pot put in pork and bring to boil, drain off when pork turns white and scum forms on top of water. Don't worry ..this is good scum.

Put more water into pot and add onions, potatoes and celery, let boil until potatoes are soft. Then add the tomatoes and cook for another 5 minutes. Just before serving add pickles, that you grate into soup, add juice from pickles and this way you do not need any salt, or other spices.

Serve with rye bread and butter and enjoy it with a comrade.

Stains: Pickle brine:
Sprinkle the stain with baking soda, dampen with water and allow to stand till bubbling stops. Rinse well in warm water.

Movies for inspiration: Reds (1981)
Louise Bryant(Dianne Keaton): I'd like to see you with your pants off, Mr. Reed (Warren Beatty).