| 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 |
t |
Cinnamon |
| 1 1/2 |
c |
Cornflake crumbs |
| 1/4 |
c |
Sugar |
| 3/4 |
|
Stick margarine |
INSTRUCTIONS
1997
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,
A Message from our Provider:
“This is the day the Lord has made! Be glad!”