YAPCHIK RECIPES

Steps:

• 1. Preheat oven to 425°F. 2. Using a kugel blade, process potatoes and onions. Note: a kugel blade comes with only some food processor brands. If you don’t have one, grate the potatoes and onions with the grater attachment and then pulse the mixture using the “s” blade, until the mixture is fully mixed. Do not over process as that will turn the mixture into liquid.  3. Remove mixture from food processor and place in mixing bowl. 4. Process eggs, water, oil, and salt in the food processor and pour into the potato-onion mixture.  5. Add the meat into the mixing bowl and combine everything together.  6. Pour in a 9x13 in. baking pan. 7. Bake uncovered for 1½ hours.  8. Lower oven temperature to 200°F. 9. Cover baking pan well with 2 layers of silver foil. You want to seal in all moisture.  10. Bake for 6 more hours. Shlomo Klein Contributed to this recipe.

Steps:

• 1. Grate potatoes and onion in food processor or by hand. Rinse under cold water, and squeeze out liquid. Mix with beaten eggs, schmaltz or oil. and salt and pepper, (if using). 2. Put balls of aluminum foil on the bottom of your crock pot, (this keeps the kugel from burning on the bottom). Almost cover with water, about ½ to ¾ of the way up the aluminum balls. Use a crock pot liner. Fill half of the crock pot liner with your potato kugel mixture.  3. Cut meat in half and place over kugel. Put remaining potato mixture over the meat. Place cooking bag on top of the aluminum balls, and close crock pot liner with a loose knot. Cover, turn crock pot to low heat overnight. I usually start mine about noon the day before Shabbos.