| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
servings |
INGREDIENTS
| 8 |
oz |
Medium noodles |
| 1/4 |
c |
Margarine cut into small pieces |
| 4 |
|
Eggs; beaten |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Raisins |
| 1/2 |
c |
Applesauce; ( I used without sugar) |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Salt |
| 1 |
ts |
Cinnamon |
| 1/4 |
c |
Sugar |
| 1/4 |
c |
Cornflake crumbs |
INSTRUCTIONS
TOPPING
Here is my adapted version of this recipe
Source: Spice and Spirit Cookbook
Cook noodles in 4 qt pot of boiling salted water for l0 minutes. Drain and
rinse . While noodles are still not, add margarine and mix until the
margarine is melted (I didn't, I dotted it on top at the end). Allow to
cool for 5 minutes..
Preheat oven to 350.
Add eggs, sugar, raisins, applesauce (the original recipe calls for 4
grated apples, so I really wasn't very original!);;, cinnamon and salt to
the noodles and mix well. Pour into a greased 8 x 8 pan.
Topping: combine all ingredients and sprinkle over the kugel. Cover, and
bake for 50 minutes. Uncover and bake for l0 more until golden brown.
Serve warm or cold.
Posted to JEWISH-FOOD digest by Helen Ring <aring@shani.net> on Jan 25,
1999, converted by MM_Buster v2.0l.
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