| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy, Eggs, Grains |
|
Fruits |
8 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Medium-wide noodles |
| 1 |
lb |
Cream cheese |
| 1/2 |
lb |
Plus 2 tablespoons butter divided use |
| 1 |
pt |
Sour cream |
| 1 |
ts |
Sour cream |
| 1 |
ts |
Vanilla |
| 1 1/3 |
c |
Sugar (divided use) |
| 8 |
|
Eggs |
| 1 |
cn |
(11 oz.) mandarin oranges, drained |
| 1 |
cn |
(8 oz.) crushed pineapple |
| 4 |
oz |
Walnuts |
| 1 |
ts |
Cinnamon |
INSTRUCTIONS
Cook noodles according to package directions. Drain and place in a 4 quart
bowl.
Add the cream cheese, 1/2 pound butter and half the sour cream to the food
processor work bowl; blend until smooth. Scrape down sides or work bowl.
Add the remaining sour cream, vanilla, 1 cup sugar and eggs; process until
combined. Gently combine with the noodles.
Stir the fruits in by hand and then pour mixture into a buttered 9 by 13
inch Pyrex dish. The mixture will almost overflow. Cover with plastic wrap
and refrigerate overnight.
When ready to bake, place in a preheated 350 degree oven for 50 minutes.
Combine the walnuts with 1/3 cup sugar and cinnamon; sprinkle mixture on
top of the kugel. Dot with 2 tablespoons butter and bake for 20 minutes
more. Serve warm or at room temperature.
Assorted recipes from the Detroit News, entered by Diane Pahl
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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