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1 pkt (8 oz) fine egg noodles
2 tbl Unsalted butter or margarine
2 Eggs, lightly beaten
1/4 tsp Salt
1 sm Apple, peeled & finely dice
1/2 cup Golden raisins, plumped in apple juice
Oil for frying
1/2 cup Sugar
1/2 tsp Ground cinnamon

Cook noodles according to package directions. Then drain well. Transfer to large bowl, add butter and mix well. Cool, slightly. Blend in eggs, salt, apple and raisins. In large, heavy skillet heat 1/4 inch oil over medium heat. Drop noodle mixture by tablespoon into hot oil, flattening each spoonful with back of spoon to form thin latke. Fry on both sides until golden brown and crisp, about 3 minutes on each side. Do not turn latkes until first side is golden and top is set. Drain on paper towels. Combine sugar and cinnamon in shallow bowl and dip latkes in sugar mixture on both sides.
Makes about 30 latkes.
traditional ingredients from an old family favorite, noodle kugel. Noodles, eggs, apples and raisins are combined, resulting in a crisp latke, that is dipped in cinnamon sugar.”

2 Eggplants, l ech
1 1/2 tsp Sea salt,or more to taste
1/3 cup Safflower oil
1/4 cup Extra-virgin olive oil
1 tbl Milk
1 Fresh tomato,sliced
15 Greek black olives
1/4 cup Chopped onion

Roast each eggplant, turning frequently, over a flame or under a broiler, until the skin is charred all over, 20 to 25 minutes. Using a sharp knife, peel the eggplants and rinse thoroughly under cold water.
Quarter the eggplants lengthwise and discard as many seeds as possible.
Toss with 1 tsp sea salt, then place the eggplants in a stainless-steel or other non-aumnu clander and squeeze out as much water as possible. with paper towels.
Cut the eggplant flesh into 1 1/2 inch cubes. Place the cut eggplant in a glass or ceramic bowl and, stirring continuously with a wooden spoon, slowly add the safflower and olive oils and remaining 1/2 tsp sea salt.
Stirring, add the milk.
Spread out the eggplant on a large plate, and using a fork, score parallel lines on the surface. Garnish with the tomato slices and olives.
Serve the chopped onion on the side.
Makes about 2 1/2 cups, serves 4 to 6.

8 lrg Green cabbage leaves, boiling in salted water
1 lb Lean ground beef
3/4 cup Wheat germ or rice
1/2 cup Finely chopped onion
1 tsp Salt
1/8 tsp Pepper
1 med Clove of garlic (minced)
1/2 cup Chopped onions
1/2 tsp Oregano
3/4 tsp Basil leaves (crushed)
2 Eggs
1 can (1 lb.) tomato sauce
3/4 cup Water
2 tsp Brown sugar
2 tsp Vinegar
1 tsp Corn starch

Drop cabbage leaves into boiling salt water for 5 minutes. Drain leaves. Mix beef, rice, onion, salt, pepper, garlic, oregano, basil and eggs. Preheat oven to 375 degrees. Blend tomato sauce, water, brown sugar, vinegar and corn starch until smooth. Pour over rolls.
Cover with foil. Bake 40 or 50 minutes, spooning sauce over rolls once or twice while baking.
Makes 4 servings.