Vegetable Kugel

This recipe came from my friend Marge who worked with me in the Garment District in the 70's. Her husband was Jewish and she was always trying to come up with recipes that he would like. She came up with this version of kugel which is usually baked during Passover. Her version however has leavening and would not be considered a Passover recipe. Our family loves it for Thanksgiving and any other time during the fall, sliced warm and buttered.

Note: This version only included carrots

1 large can of diced carrots

1 large can of mixed vegetables (she always used Veg-All)

1 cup brown sugar

1 tsp. baking powder

pinch of baking soda

4 eggs

1 1/2 cups sifted flour

pinch salt

1/2 cup melted butter

1. Mash carrots and vegetables with a hand masher.

2. Mix all the ingredients together in a large mixing bowl

3. Pour into a well-greased Bundt cake pan. (A 9" tube pan will also work).

4. Place baking pan in the oven in another pan of hot water.

5. Bake 1 hour to 1 hour 10 minutes @350F

The kugel bakes like a bread and should be moist but not runny.