| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Pasta |
12 |
servings |
INGREDIENTS
| 1/2 |
|
Stick margarine; melted |
| 1 |
|
16 ounce wi noodles; cooked |
| 4 |
|
Eggs; beaten |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Vanilla extract |
| 1 |
cn |
Crushed pineapple in juice; 20 oz., drained |
| 1 |
cn |
Cherry pie filling; 20 oz. or |
| 1 |
|
Jar apricot preserves; 10 ounces |
| 1 |
c |
Corn flakes; lightly crushed |
| 1 |
tb |
Sugar |
| 1 |
ts |
Cinnamon |
INSTRUCTIONS
TOPPING
Lightly grease a 9 X13 baking dish. Preheat oven to 350^F.
In a large mixing bowl, combine melted margarine with noodles; toss
well to coat. Add eggs, sugar, vanilla and pineapple; mixing well.
Pour 1/2 noodle mixture into prepared dish. Spread with either cherry
pie
filling or apricot preserves*. Cover with remaining noodle mixture.
Lightly crush corn flakes and combine with sugar and cinnamon.
Sprinkle over top of kugel. Dot with margarine. Bake for 40 minutes
or until golden.
NOTES : Apricot preserves may be substituted for the cherry pie
filling.
Recipe by: Mimi Markofsky
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