When in doubt for a good recipe, Passover or any time of the year, we often consult with Dorothy Firestone of Clayton, cook extraordinaire and author of the self-published “Table Talk: A Cookbook and a Memoir.” The following recipe isn’t in Firestone’s book, but she said it is “in the public domain, having been featured in many cookbooks, including Joan Nathan’s ‘The Jewish Holiday Kitchen.’ ” Says Firestone: “We have one vegetarian at our Passover seder and this is perfect because it’s so delicious and filling. It’s also wonderful all year round as a side dish.” 

– Dorothy Firestone, Clayton

Mrs. Feinberg’s Vegetable Kugel

Ingredients

• 1 cup grated raw apple
• 1 cup grated raw sweet potato
• 1 cup grated raw carrot
• 1 cup matzah cake meal
• 1 scant cup margarine
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• ½ cup sugar 

Directions

Preheat oven to 325 F. Grease a 10-inch casserole or a 12-muffin tin.

Mix all the ingredients together well.

Pour into the baking dish. Cover with aluminum foil and bake for 45 minutes. If using muffin tins, bake for 30 minutes.

Raise oven to 350 degrees, remove cover, and bake an additional 15 minutes. Slice and eat hot as a vegetable with meat. (Great for a breakfast muffin or dessert too). 

About the Reader Recipe Exchange: Welcome to “Reader Recipe Exchange,” a new monthly feature in the Jewish Light. We’d like to hear from you, please share your favorite family recipes with us. When submitting, be sure to include all the ingredients and step-by-step directions. Remember to specify how long the recipe should be cooked and at what oven temperature. Recipes should be sent to [email protected] — be sure to write “recipe exchange” in the message field. Or send them to Recipe Exchange c/o St. Louis Jewish Light, Suite 3010, 6 Millstone Campus Drive, 63146. Feel free to upload (or send) a picture of the finished dish, and if you’d like, include yourself and your family enjoying the food. Please include your name, a daytime phone number, area where you live (Creve Coeur, St. Louis city, Chesterfield, etc.) and a story about the recipe in 100 words or less.