Apricot-pineapple noodle kugel
1 Servings
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Medium egg noodles |
| 1½ | cup | Chopped dried apricots |
| 1 | cup | Boiling water |
| 6 | Eggs | |
| 1¼ | cup | Sugar |
| 2 | cups | Sour cream |
| 1 | can | (8 oz.) crushed pineapple drained |
| ½ | teaspoon | Grated lemon peel |
| ⅛ | teaspoon | Salt |
In large saucepot, cook noodles; drain. In medium bowl, soak apricots in boiling water for 15 minutes. Preheat oven to 350. In large bowl, beat eggs and sugar with electric mixer until pale yellow and thick. Add sour cream and beat on low speed until smooth. Drain apricots well. Stir in apricots, pineapple, lemon peel, salt and noodles into egg mixture. Pour into well greased 13 x 9 inch pan. Bake 30-35 minutes Cut into squares. Mary Curtis Posted to EAT-L Digest by mary curtis <curtism@...> on Dec 6, 1997