Quarantine Cookbook 2020

1QuarantineCookbook 2020Cooking TogetherWithoutGettingTogether

2 “Life is what happens while you’re busy making other plans. Allen Saunders 1957No truer words were ever spoken, especially in the year 2020. As we all looked forward to the coming of spring and the blessings of warm and sunny days spent outdoors, an unwelcomed stranger came into our midst (Covid-19), and just like that, we were ‘quarantined.’Usually, folks say that things like this will be stories “we’ll tell future generations”. Not this time because our children and grandchildren are experiencing it right along with us. The whole world is, which is why ‘everyone’ keeps saying - “We’re all in this together.” So what do we do when schools and offices are closed, stores and restaurants are closed, commerce is at a standstill, gatherings of more than ten people are prohibited, we’re advised to stay 6’ from each other while wearing a mask and - there’s no toilet paper? We Cook! Then we EAT..........and cook some more........and eat again.As we are driven back into our kitchens, to dusty recipe boxes, old books or new found food sites on the Internet, we end up with some surprisingly delightful results This ‘book’ is a fun conglomoration of recipes, old and new, from our kitchens or the kitchens of others, which have become personal favorites. By sharing them here, we hope they will soon become favorites of yours as well.

3Recipes reprinted here are done so with permission & are for ‘personal use only’.

4Marilynn Janiak’s20 Minute Stovetop Goulash

5INGREDIENTS:1 ½ lb. of Ground Sirloin1 can whole, peeled or diced tomatoes2 cups of uncooked egg noodles½ chopped onion (optional)Italian seasoning to tasteGarlic salt to tasteLarge SkilletDIRECTIONS:In large skillet, brown sirloin on medium heat & drain.Return meat to the pan.Add whole can of peeled tomatoes.Add one tomato can of water.Add seasonings to taste & stir. (Don’t be shy)Add noodles & mix well.(make sure noodles are submerged)Cover & cook (according to noodle package) - stir occasionally. Serve with garlic toast or garlic bread & salad.Optional Ingredients:1 can of corn (drained)2 cut up stalks celery1 sm. can mushrooms (drained)

6Ina Garten’s5 IngredientMarinated Grilled SalmonFood Network Personality: Barefoot Contessa

7INGREDIENTS:3 lb. side of salmon, skin on3 Tbsp. soy sauce2 Tbsp. dijon mustard1 ½ tsp. minced garlic (1 large clove)⅓ cup olive oil, plus more for brushing grill1 Tbsp. minced parsley (optional, for looks)DIRECTIONS:Lay salmon skin side down on a cutting board and cut salmon crosswise into 6 equal portions, transfer to a 13 x 9-inch baking dish skin side down.In a small mixing bowl whisk together soy sauce, mustard, garlic and olive oil until mixture is emulsified (fully comes together).Set aside about 2 Tbsp. of the marinade mixture then spoon and spread remaining mixture over salmon, let rest at room temperature 10 minutes.Meanwhile preheat grill over medium-high heat to about 400 . Clean grill grates and brush with oil.0Place salmon on grill skin side down and cook about 4 minutes, then carefully flip (I sort of roll it) and continue to cook another 4 minutes or to desired doneness.Remove skin from salmon then plate and brush remaining 2 Tbsp. marinade mixture over salmon.Serve warm garnished with parsley if desired.

8Hannah WestBaked Chicken CapresePhoto M. West

9INGREDIENTS: Preheat oven to 42503-4 Large Chicken Breasts (or 5-6 thinly sliced chicken breasts)1 cups Fresh Tomatoes such as Campari or Grape, halved or ½quartered.2 Tbsp.s olive oil¾ tsp. Dried Basil¾ tsp. Dried oregano¼ tsp. Garlic Powder1 tsp. Salt½ tsp. Pepper⅓ cup Red onion diced3 Tbsp.s Balsamic Vinegar2 Tbsp.s Brown Sugar1 cups Grated Mozzarella Cheese or 4 - 8 Slices Fresh Mozzarella½Garnish optional:Fresh Italian Parsley or Basil diced. DIRECTIONS:Place chicken breast in a baking dish or cast-iron skillet. Sprinkle with olive oil, basil, oregano, garlic powder, salt, and pepper.Place halved tomatoes and diced onion all around chicken.Sprinkle with balsamic vinegar and brown sugar.Bake for 18-24 minutes, depending on the thickness of chicken breast.After chicken is cooked through, sprinkle with mozzarella cheese.Set oven to broil and place baking pan or skillet on the top rack. Broil for about 5 minutes, or until cheese is melted.Sprinkle with fresh basil or Italian parsley.Serve by drizzling balsamic sauce and tomatoes all over chicken. Option: Serve on bed of angel hair pasta w/side salad.

10Baked Salmon with SauceConnie Sieira’s

11INGREDIENTS: Preheat oven to: 35001 tablespoon brown sugar1 teaspoon honey2 teaspoons unsalted butter2 tablespoons Dijon mustard1 tablespoon soy sauce1 tablespoon olive oil2 teaspoons fresh grated ginger (or sub. grated)2 ½ lbs. salmon filletsDIRECTIONS:In a small sauce pan, over medium heat, melt the butter with brown sugar and honey.Remove from heat and whisk in the mustard, soy sauce, olive oil and ginger. Allow to cool.Place salmon, skin side down on a large sheet pan lined with foil.Coat with sauce.Bake at 350 degrees for about 25 minutes.Can also be grilled on top of foil. Internal temperature should be 125 degrees.

12Joan Omietanski’sBaked Spaghetti

13INGREDIENTS:9 x 13 pan sprayed with Pam8 oz. spaghetti broken into 2” pieces, cooked & drained2 eggs2 cups milk1 cup parmesan cheese32 oz. spaghetti sauceMozzarella to sprinkle top.DIRECTIONS:Put cooked spaghetti in prepared pan.Beat milk and eggs – pour on spaghetti.Spread sauce over top.Sprinkle with parmesan cheese.Top with mozzarella cheese.Bake until spaghetti is warmed through and cheeses melt, about 20 minutes.Preheat oven to: 3500

14Nomi Choinard’sEgg Roll In A BowlPALEO KETO

152 Tbsp. olive oil divided1 lb. ground turkey or beef 93/71 ½ cup sweet onion finely diced1 cup carrots shredded½ tsp ginger mincedINGREDIENTS:3 cloves garlic crushed¼ cup chicken broth½ tsp. salt to taste¼ tsp. pepper to taste1 tsp. toasted sesame oil5 cups cabbage cut into ¼-inch shreds2 Tbsp. coconut aminos Tamari or soy sauce, gluten-free*2 tsp. apple cider vinegar or rice wine vinegarToasted sesame seeds optionalGreen onions optionalDIRECTIONS:Saute olive oil and ground turkey in a large saute pan over medium heat.Cook for 5-6 minutes, or until turkey is almost cooked through.Push turkey to the side of the pan and add onion and the other tablespoon of oil. Saute for 3-4 minutes.Add shredded carrots, garlic, and ginger and saute for 2 minutes. Stir the vegetables and turkey together.Pour chicken broth in the pan and scrape the bottom of it to deglaze it.Add cabbage, coconut aminos or soy sauce, vinegar, salt, and pepper. Stir well and cover with a lid.Reduce heat to medium-low and cook for 12-15 minutes, or until cabbage is to your desired tenderness.Just before serving add toasted sesame oil and stir to combine. Serve over regular white, brown, or basmati rice, cauliflower rice or quinoa.Top it with green onions and toasted sesame seeds.

16Suzie Martin’sEggplantParmesanPhoto: S. Martin

17INGREDIENTS:1 ¾ cup Ragu sauce2 smallish eggplants8 oz. ricotta6 oz. grated mozzarella, divided½ cup parmesan1 egg beaten½ cup chopped onion2 Tbsp. dried parsley or ½ cup freshDIRECTIONS:Slice eggplants thinPour about ¼-½ cup Ragu in smallish oven proof bowl. Layer with eggplant.⅓Mix ricotta with onion, 3 oz mozzarella, parm., egg and parsley. Put ½ of this mixture, spreading thin, on top of first layer of eggplant.Dribble ½ cup Ragu sauce over. Repeat layers with eggplant, ricotta mixture and Ragu. Add any remaining eggplant on top. Dribble with Ragu. Sprinkle with remaining mozzarella. Place on oven baking pan and stick it in 4250 oven. Bake for 30 minutes uncovered. Then stick an aluminum foil tent cover over dish if you do not want it to get too brown. Bake another 20 min. Pull out and let it cool 15 min to set before serving. Serves 4.Preheat oven to: 4250

18Ina Garten’sGarlic & Herb Roasted ShrimpFood Network Personality: Barefoot Contessa

19INGREDIENTS: Preheat oven to: 4000¼ pound (1 stick) unsalted butter2 tablespoons good olive oil2 tablespoons minced garlic (6 cloves)2 teaspoons minced fresh rosemary leaves¼ teaspoon crushed red pepper flakeskosher salt and freshly ground black pepper2 large lemons2 pounds (8- to 10-count) shrimp, peeled with the tails on1 teaspoon coarse sea salt4 slices country bread, toastedDIRECTIONS: 40 min.Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and ½ teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof sauté pan (or 10 × 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and ½ teaspoon black pepper. Slice the ends off the zested lemon, cut five (¼-inch-thick) slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with the toasted bread for dipping into the garlic butter.

20Pat Schaefer’sHalushki with Pap's DumplingsFood Network personality: Michael Symon

21INGREDIENTS:2 cups all-purpose flour3 eggs3 oz. milkSalt and pepper8 oz. (2 sticks) butter 1 large yellow onion, cut into medium dice1 head savoy cabbage, cut into medium dice2 Tbsp. Hungarian paprika12 oz. smoked ham, cut into julienne stripsDIRECTIONS:Combine the flour, eggs, milk and some salt and pepper in a medium bowl. Mix by hand until incorporated, making sure not to overmix. Place in the refrigerator, covered, and let rest for 1 hour. Bring a pot of salted water to a boil. Cut penny-size dumplings into the water by hand and let boil for 5 minutes. Drain the dumplings and set aside. Melt the butter in a large pan. Add the onions and cook until translucent. Add the cabbage and paprika and cook until tender. Toss with the dumplings and smoked ham and serve.

22Pat Schaefer’sHoney Garlic Chicken Stir Fry

23INGREDIENTS:1 cup thinly sliced peeled carrots2 cups broccoli florets.4 cloves garlic minced3 Tbsp.s honey¼ cup low sodium chicken broth or water1 Tbsp. + 1 tsp. vegetable oil divided use1 lb. boneless skinless chicken breasts, cut into 1 inch piecesINSTRUCTIONS:Heat 1 teaspoon of oil in a large pan over medium heat. (Wok)Add the broccoli and carrots and cook for approximately 4 minutes or until vegetables are tender.Remove the vegetables from the pan; place them on a plate and cover.Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.Add the garlic to the pan and cook for 30 seconds.Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.In a bowl whisk together the chicken broth, honey and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water.Pour the soy sauce mixture over the chicken and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.Serve immediately, with rice if desired.¼ cup soy sauce2 tsp.s cornstarchSalt and pepper to tasteMushrooms to tasteonions to taste

24MR. B’sStuffed Shells

25INGREDIENTS:1 large tub ricotta cheese2 cups mozzarella cheese¼ cup parmesan cheese2 eggs1 jar of Prego1 large box of ‘large shells’, cookedDIRECTIONS:Mix first 4 ingredients together.Spread part of Prego on bottom of lightly greased,large baking pan (I use a lasagna pan)Spoon cheese mixture into shells.Place shells in pan.Spoon remaining sauce to cover shells.Bake uncovered at 350 for approximately 040 minutes.(If you need to leave in oven for a bit longer, make sure you cover them with foil to avoid it drying out).Great with a salad.Preheat oven to: 350O

26Lev Raphael’sPasta w/Cherry Tomato &Mascarpone Sauce

27Reprinted with permission from Shuzbud.comINGREDIENTS:1 onion, finely dicedSalt, to taste2 cups dry pasta (I use fusilli)¼ cup mascarpone cheese2 Tbsp. parmesan cheese, very finely grated10 fresh basil leaves, finely choppedDIRECTIONS:Heat the olive oil in a non-stick skillet, over a medium heat.Add the garlic and cook for 1 minute.Add the cherry tomatoes, onion and salt. Stir frequently. This mixture will need to cook for about 25 minutes until the sauce has developed.When the tomatoes soften and the skins start to burst, press on them to release the juices inside. once the majority of the skins have burst, it does not need stirring more than once every 5 minutes.Cook the pasta according to the directions on the package, so it will be ready in time for the sauce.After about 25 minutes, the tomatoes should all have split and the juices should have created a sauce. Stir in the mascarpone cheese until melted and blended in.If desired, use a blender or hand-blender to puree the sauce, otherwise it can be left chunky.Add the parmesan cheese and basil leaves to the sauce, stir and serve on top of the pasta or mixed together with the pasta.1 ½ Tbsp. olive oil3 garlic cloves, crushed2 lbs. cherry tomatoes

28Pat Olivieri’sPhilly Cheesesteak(The ‘Original’ in Philadelphia)

29INGREDIENTS:2 Tbsp. extra-virgin olive oil, divided2 green peppers, thinly sliced2 red peppers, thinly sliced1 large yellow onion, slicedkosher salt1 ½ lb. sirloin steak, thinly slicedFreshly ground black pepper10 slices provolone cheese4 hoagie rollsDIReCTIoNSIn a large skillet over medium temp., heat 1 tablespoon oil. Add peppers and onions and season with salt. Cook, stirring often, until caramelized, 12 to 15 minutes.Remove onions and peppers from skillet and set aside. Add the remaining tablespoon oil and cook the steak until it has almost reached your preferred doneness. Season with salt and pepper.Return veggies to the skillet and toss to combine with steak. Blanket the mixture with provolone cheese and cook, covered, until the cheese is melted, about 3 minutes more. (Some use Cheeze Whiz)Divide the mixture amongst hoagie rolls and serve.

30George Janiak’s Quick & Easy Pot RoastPhoto: M. Janiak

31INGREDIENTS:Preheat oven to 450oRoasting pan or deep cooking dish1 2-3 lb. roast1 pkg. Mrs. Grass’s onion SoupCarrotsPotatoes¾ cup waterDIRECTIONS:Place roast in pan.Add water to bottom.Coat top of meat with dry onion soup.Cover & cook for 1 hour.Add carrots & potatoes cut up.Baste with pan juices.Cover & Cook for 1 - 1¼ addition hour.Baste more than once if desired.Ready when meat, carrots & potatoes are tender.Slice or serve wholeServe hot. Leftovers are great for hot or cold sandwiches.

32Bev Deitch’sVegetarianSheet Pan Fried Rice with TofuBasid on a recipe from Food Network’s Katie LeePhoto: B. Deitch

33INGREDIENTS: Preheat oven to: 3750¼ cup plus 2 Tbsp. soy sauce2 Tbsp.s sesame oil 3 cloves garlic, minced one 1-inch piece fresh ginger, peeled and grated 3 cups cooked or leftover rice One 16 oz. box firm tofu, drained and cut into small cubes 1 cup frozen mixed vegetables ¼ cup sliced scallionsHot sauce, for serving (optional) DIRECTIONS:Line a baking sheet with parchment paper.Whisk together the soy sauce, sesame oil, garlic and ginger in a medium bowl until just combined. Set aside. Combine the rice, tofu and vegetables in a large bowl. Add the sauce and gently fold together with a rubber spatula until the rice is fully coated. Spread the mixture on the prepared baking sheet and cover with aluminum foil. Bake for 10 minutes. Remove the foil and bake until slightly browned, another 12 to 15 minutes. Garnish with the scallions and serve with hot sauce, if desired.

34Michelle Obama’sShrimp LinguinePurported to be one of President Barack Obama’s two favorite meals.

35INGREDIENTS:1½ lbs. fresh, headless, de-veined and shelled shrimp **8 garlic gloves1 lb. linguine noodles8 oz. sun dried tomatoes, sliced and drained2 cups chicken broth1 bunch fresh basil leaves, julienned1 Tbsp. olive oilSalt + pepper to tasteDIRECTIONS:Bring chicken broth to a simmer and then remove from heat.Next, prepare shrimp by cutting off the heads, de-veining, and removing the shells. (If you’re squeamish and **don’t like doing this, use frozen shrimp instead.) Place shrimp in hot chicken broth and set aside.Cook pasta according to instructions on the package. Aim for al dente. Drain off the liquid once cooked and drizzle with a little olive oil and salt. Set aside.Thinly slice the garlic gloves. Sauté in a shallow pan with the oil until lightly browned. Use a slotted spoon to add the shrimp to the pan, reserving the broth. Stir fry until the shrimp are fully cooked.Add pasta to the shrimp and garlic mixture and stir until a little chicken broth. Add tomatoes, basil leaves, a generous squeeze of lemon, and salt + pepper to taste. Let flavors meld for about 5 minutes before serving.

36Nadya Williams’StromboliPhoto: N. Williams

37INGREDIENTS: Preheat oven to: 35001 Package of refrigerator pizza crustCorn meal ( a dusting)16 oz. Ground turkey breast1 6 oz. Small can tomato paste½ cups shredded mozz cheeseeverything bagel seasoning or poppy seeds1 egg for egg washDIRECTIONS:Dust cookie sheet with cornmeal and carefully open pizza dough into it.Cut three inch strips on each side of the dough to later cross over the meat mixture.Sauté turkey, onion and garlic and then add carrots and zucchini plus spices.Add tomato paste and fold in. Cook for about 30 minutes.Scoop up mixture and place in center of pizza dough. Sprinkle some shredded mozzarella cheese on top of the mixture before you do your cross crossing.There might be leftover mixture but add as much as possible...not cross cross strips over the top of the mixture, trying to secure the crosses on top.Make an egg wash and coat the entire dough all down the sides.Make sure ends are secure.Add poppy seeds or everything bagel spice on top.Bake for 30 minutes.Let stand for 10 minutes before slicing to let it meld. enjoy½ cup Shredded carrots½ cup Shredded zucchini1 Diced onion1 tsp. Minced garlic1 tsp. Basil1 tsp. oregano

38Nancy Gross’Teriyaki Chicken Thighs- Slow Cooker -

39INGREDIENTS:3 lb.s boneless, skinless chicken thighs½ cup sugar¾ cup reduced sodium soy sauce⅓ cup cider vinegar1 garlic clove, minced¾ tsp. ground ginger¼ tsp. pepper4 Tbsp.s cornstarch4 Tbsp.s cold waterDIRECTIONS:Place chicken in 4-5 quart slow cooker (can use bone-in, skin-on chicken, but shouldskim fat after cooking and remove skin and bones). Mix sugar, soy sauce, vinegar, garlic ginger and pepper. Pour over chicken. Cover and cook 4-5 hours on low or 1 hour high and the rest low - until chicken is tender and measures 165 degrees inside.Remove chicken to platter and keep warm. Transfer cooking juices to small pan and remove fat if necessary. Also, remove skin and bones from chicken if necessary. Mix cornstarch and water until smooth, and stir into BOILING cooking juices, stirring constantly until sauce turns dark and thickens.Spoon some sauce over chicken on platter and serve with rice.

40Mary Wimsatt’sEasiest CheezyVelveeta Hashbrowns

41INGREDIENTS: Preheat oven to: 35001 lb. Velveeta Cheese1 pint (2 cups) Mayo2 lb. bag of Frozen Hash Browns (cubes) Makes a lot. easily cut recipe in half and use smaller dish. ½ lb. Velveeta, 1 cup Mayo, ½ bag hash brownsDIRECTIONS:Grease baking dish.Cut Velveeta into “thumbnail” size cubes.Mix everything together in a bowl.Put mixture in baking dish.Bake in oven approx. 45 minutes.

42Marilynn Janiak’sDeviled EggsVersion 45,983,88234

43INGREDIENTS: All ingredients are “approximate”9 - 10 hard boiled, peeled eggs2 ¼ heaping Tbsp.s of Mayo1 level tsp. of relish (I prefer dill relish)1 Tbsp. Dijon mustard¼ - small-medium onion (to taste)⅓4 shakes of salt4 Shakes of pepperDill (Sprinkle-Opptional)Paprika (Opptional)DIRECTIONS:Carefully cut eggs in half.Remove egg yolks and mash or put in little food processor.Add all other ingredients and blend. Can use an extra egg too.*Taste! Adjust flavors to suit you.Mixture should be about the consistency of thick frosting.Either spoon into egg whites or fill a pastry bag to fill eggs. Use a large size pasty tip for bag.Sprinkle eggs with a little dill - or paprika - or both.*NOTE: throw ruined or extra eggs in blender.Adapted from Joyce Bayer

44Hannah West’sGarlic Roasted PotatoesFood Network Personality: Ina GartenPhoto: M. West

45INGREDIENTS: Preheat oven to: 40003 lbs. small red or white potatoes¼ cup good olive oil1 ½ tsp. kosher salt1 tsp. freshly ground black pepper2 Tbsp.s minced garlic (6 cloves)2 Tbsp.s minced fresh parsleyDIRECTIONS:Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

46Lottie Janiak’sSauerkraut & NoodlesKluski z Kwasna Kapusta

47INGREDIENTS:2 - 27 oz. cans of sauerkraut2 ½ sticks of margarine or butter1 - 16 oz. box of pasta twists (bow tie, shell, macaroni, etc.)Large skilletDIRECTIONS:Wash and drain & squeeze sauerkraut.Melt butter.In large skillet, low heat, brown sauerkraut, very lightly, in butterfor approx. 1 – 1 ½ hours.(sauerkraut will shrink)Add boiled pasta.Mix & serve hot or cold.

48JoAnne Levy’sSpinach Pie(Spanakopita)Photo: J. Levy

49INGREDIENTS:Preheat the oven to 350 016 sheets phyllo dough, thawed3 teaspoons olive oil3 tablespoons dried parsley6 teaspoons dried dill-I prefer fresh dill 1 onion, finely chopped (equivalent to about ¾ cup)¾ cup butter, melted (equivalent to 1 and sticks)½3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry- (I also used fresh spinach)12 ounces feta cheese, crumbled (equivalent to about a heaping 1 cups)¼DIRECTIONS:Butter a 9 x 13 inch pan and set it aside.In a skillet, over low/medium heat, add olive oil and finely chopped onion. Cook until slightly browned.Thaw frozen spinach and squeeze out water. I placed thawed spinach in a colander and use paper towels to press water out. You don’t need to squeeze it like you are trying to get back at a mortal enemy. Just enough to remove some of the moisture so that your spinach pie doesn’t get soggy.Add the spinach into skillet and stir everything together.Remove spinach mixture from heat and set aside. Let rest to room temp.In medium bowl, mix together egg, parsley, dill, salt, pepper, & feta cheese.Add spinach mixture and stir everything together and set aside. (Make sure the spinach mixture is not hot because you don’t want to scramble the eggs.)Make sure the phyllo dough is completely thawed. It is super fragile so if it not, it will break. In general, be extra gentle when handling each layer phyllo because it is so thin and it tears easily.Lay 1 phyllo sheet into pan and brush melted butter on top of the sheet and up sides. Do this for 8 phyllo sheets.Add spinach filling on top in an even layer.Lay 1 phyllo sheet on top of the spinach mixture and brush melted butter on top of the sheet. Do this for 8 phyllo sheets.Cut (or score) into 18 squares (or however big you want the pieces) prior to baking. Phyllo is super fragile & crispy after it bakes, so this will allow you to portion it later without destroying it.Bake in the preheated oven for 45 to 50 minutes or until the top is golden brown. (I baked mine for 48 minutes.)Let it sit for about 5 minutes before serving.3 eggs¾ teaspoon salt¾ teaspoon pepperYield: 18 squareslllllllllllllll

50Niss Family’sSweet Lokshen Kugel Traditional Ashkenazi Jewish Dish