| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 3/4 | c | Apricot jelly |
| 3 | oz | Toffuti cream cheese (it's parve) |
| 8 | oz | Medium or wide egg noodles |
| 1/2 | c | Sugar |
| 3 | Eggs | |
| 3/4 | c | Cream |
| 1/2 | Stick margarine | |
| 1 | ts | Cinnamon |
| 1 1/2 | c | Cornflake crumbs |
| 1/4 | c | Sugar |
| 3/4 | Stick margarine |
INSTRUCTIONS
MAIN TOPPING It can be made either dairy or parve. Here is the parve version. oh- If your family is not crazy for kugel (like mine) instead of making it in a big tin or pan, I put it into muffin tins. This way they are easy to serve (no cutting) and easy to nosh on. My family loves them! Cook noodles. Mix all other main ingredients. Pour over noodles and mix. Topping: Melt margarine and mix with other ingredients. pour over noodles. Bake at 350 covered for 45-60 minutes. Then uncover and cook for additional 10 minutes. Posted to JEWISH-FOOD digest V97 #247 by JMSpost@aol.com on Sep 11, 1997
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