Recipe - Artichoke Kugel

2 6ounce jars marinated
artichoke hearts
1 One half cup Water
4 cup Oysterstyle crackers;
saltines or matzas broken
into 1inch pieces
Three fourths cup Thinly cut or sliced up scallions
2 tablespoon Vegetable oil
12 ounce Tofu; mashed and drained
1 One half cup 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 8inch baking pan. Bake at 350 degrees F.
for 40 minutes until lightly browned. Yield: 8 servings

Posted to JEWISHFOOD digest by Sandy English yehudit@earthlink.net on
Apr 09, 1998