Carrot Kugel

This recipe is from my cousin in Israel. I haven't made it very often, but it was delicious when I had it at her house.

2 eggs
¾ cup brown sugar
1 cup oil
3 Tbsp lemon juice
2 cups flour
1 tsp baking soda
3 cups shredded carrots
1 tsp vanilla
(½ tsp cinnamon)

Mix all ingredients. Bake at 350^o for 35-40 minutes.

Broccoli/Cauliflower Quiche

This is another recipe I got from Israel, from Sorah Grossman. I don't know which cookbook she originally got it from.

1 lb bag frozen broccoli/cauliflower, cooked
Cornflake crumbs
1 Tbsp onion soup mix
½ cup non-dairy creamer
½ cup mayonnaise
3 eggs
1 ½ Tbsp flour
1 ½ Tbsp margarine
1 thick pie-crust (optional) or greased round pan

Combine margarine, flour, and creamer in a small pot. Stir on low flame until really thick. Take off flame and cool for approximately 5 minutes. Combine mayonnaise, soup mix, and eggs. Mix. Place vegetables into pie crust or pan (see below). Combine both mixtures and pour over vegetables. Sprinkle cornflake crumbs on top, and bake at 350^o for ½ an hour.

For round pan: put ¼ cup cornflake crumbs on bottom of pan, then mixture, then another ¼ cup crumbs.