You Can Count on Mom

Our family had few traditions, but there was one that held true to the day.

Every Friday evening, our family would gather for the traditional Sabbath meal. My oldest brother, who always seemed to be working and on the go, actually came to dinner every week until he married and his wife lit their own Sabbath candles.

Mom’s menu that night was always the same--and always tasty. Roasted chicken, with potatoes, began cooking hours earlier in the day. Her secret: Cook the chicken slowly with lots of basting. The raspberry Jell-O mold (with pears) and Jolly Green Giant corn in butter sauce were my personal requests. Mom always came through. Most moms do.

The highlight of the meal, though, was the noodle pudding (kugel). The recipe came from a friend of Mom’s. Though some families serve kugel as dessert, ours had it with the main course.

In many ways, Friday evenings in our household seemed like a weekly Thanksgiving dinner--a time the entire family would gather to enjoy a dinner made by a woman who put a great deal of care and love into each meal she made.

Each time I prepare the same meal, I try to follow the principles passed down by Mom.

Note: This dinner is not considered kosher. Butter is used in the chicken and the kugel. In addition, meat byproducts are among the ingredients in gelatin mix (used in the optional Jell-O mold).

MENU

Raspberry Jell-O Mold With Pears, optional

Jean Friedman’s Roasted Chicken

Corn in butter sauce, optional

Noodle Pudding

SHOPPING LIST

1 (6-pound) chicken

1 (2-ounce) jar chicken bouillon cubes

1 (1.8-ounce) box onion-mushroom soup mix

12 ounces white mushrooms

5 russet potatoes

1 (12-ounce) package wide egg noodles

1 (15-ounce) box golden raisins

STAPLES

Onion

Garlic

Butter

Salt

Pepper

Garlic powder

Onion powder

Eggs

Sugar

Cinnamon

GAME PLAN

4 hours before: Assemble and bake noodle pudding. When done, cover with foil and refrigerate. Make Jell-O mold if serving; refrigerate to set.

3 hours before: Start chicken and potatoes.

30 minutes before: Cook corn if serving; keep warm. Remove chicken from oven.

20 to 15 minutes before: Reheat noodle pudding in oven. Make gravy with roasting juices. Transfer chicken and potatoes to platter.

JEAN FRIEDMAN’S ROASTED CHICKEN

5 chicken bouillon cubes

1 (1.8-ounce) box onion-mushroom soup mix

3 cups water

1 onion, coarsely chopped

4 cups mushrooms, sliced

1 head (about 15 cloves) garlic, finely chopped

1 (6-pound) chicken

1/4 cup butter, melted

1 teaspoon salt

1/4 teaspoon freshly ground pepper

1 teaspoon garlic powder

1 teaspoon onion powder

5 russet potatoes, peeled and halved

Mix bouillon cubes and onion soup mix with water in large roasting pan. Add onion, mushrooms and 1/2 of chopped garlic.

Brush chicken all over with melted butter. Season with salt, pepper, garlic powder and onion powder.

Place chicken in roasting pan. Place 1 tablespoon of remaining garlic inside chicken cavity and sprinkle rest on top. Surround chicken with potatoes.

Cover pan and roast chicken at 350 degrees approximately 2 1/2 hours, basting frequently.

During last 15 minutes of cooking, uncover pan and increase oven temperature to 450 degrees to brown chicken.

Remove chicken from pan and let rest 10 to 15 minutes before carving. Remove potatoes and keep warm.

Place roasting pan over high heat and reduce pan juices to thick gravy.

Carve bird and serve, surrounded by potatoes, on large platter. Pass gravy.

Makes 4 to 6 servings.

Each of 6 servings contains about:

725 calories; 3,168 mg sodium; 194 mg cholesterol; 46 grams fat; 30 grams carbohydrates; 53 grams protein; 0.80 gram fiber.

NOODLE PUDDING

8 ounces wide egg noodles

4 eggs, separated

1/4 cup butter, melted and cooled

1/2 cup plus 2 teaspoons sugar

1/2 teaspoon ground cinnamon

1/2 cup golden raisins

Cook egg noodles in boiling water until tender, about 10 minutes. Drain, place in bowl, cover and set aside.

Beat eggs yolks in bowl of electric mixer until pale yellow in color. Add butter and mix until well-combined, about 2 minutes. Add 1/2 cup sugar and 1/4 teaspoon cinnamon; mix until creamy, about 2 minutes. Add raisins and stir just until combined.

Add mixture to cooked noodles and mix gently by hand until noodles are coated.

Whip egg whites on high speed of electric mixture until stiff, 2 to 3 minutes.

Fold egg whites gently into noodle mixture with spatula. Transfer noodles to greased 8-inch square baking dish. Combine remaining 2 teaspoons sugar and remaining 1/4 teaspoon cinnamon to make topping. Sprinkle noodles with topping and bake at 325 degrees until liquid is set, about 50 minutes.

Makes 8 servings.

Each serving contains about:

281 calories; 93 mg sodium; 148 mg cholesterol; 10 grams fat; 42 grams carbohydrates; 7 grams protein; 0.24 gram fiber.