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Making Kugel, with a Hero and a Home Chef

"Things have been so hectic lately that I haven't been cooking much," said Phyllis Osterman. "But I've been making Seders for about 35 years and during Passover (through Tuesday, April 6), this recipe (below) is one of my favorites." No wonder she's been busy. Osterman is the Patient Services Manager for The Leukemia and Lymphoma Society's Connecticut chapter. That makes her the first line of communication for Norwalk and Westport residents (and residents county-wide) who find themselves or their family members faced with a blood-related cancer. Osterman's work includes setting up programs and events at Norwalk Hospital and other facilities in the area, as well as patient and family services referrals, patient aid and, simply, offering a kind and compassionate ear.

In her spare time, Phyllis lives in Stamford and is also a hospice volunteer and a dedicated yoga practitioner. She has three grown children and three grandchildren, all of whom love her vegetable kugel. For more information on Osterman's work with The Leukemia and Lymphoma Society, email her at posterman@lls.org.

PASSOVER VEGETABLE KUGEL (serves 6-8)

1 cup grated apple. 1 cup grated sweet potato. 1 cup grated carrot.1 cup matzah cake meal.1 cup margerine.1 tsp salt.1 tsp baking soda.1 tsp cinnamon.1 tsp nutmeg.1/2 cup white sugar.1/4 cup brown sugar.Pre-heat oven to 325. Grease a 10 " casserole or use muffin tins. Mix all ingredients together well. Pour into baking dish. Cover with aluminum foil. Bake casserole 45 minutes, muffins 30 minutes. Raise oven temp to 350 , remove foil cover, and bake another 15 minutes.

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