Baked noodles with raisins and nuts (lokshen kugel)

Yield: 1 Servings

Measure Ingredient
½ pounds Broad noodles
2 \N Eggs
½ cup Sugar
¼ teaspoon Cinnamon
⅛ teaspoon Salt
3 tablespoons Butter or Margarine
½ cup Raisins <OR>
½ cup Apples, peeled, cored and chopped
¼ cup Walnuts Butter or Margarine for Topping
3 tablespoons Bread crumbs
\N \N - Naf Avnon and Uri Sella - From: S. Lefkowitz From: Sam

Rabbi Pinchas, the Tzaddik (wise man) of Koritz, used to say that Jews eat lots of lokshen on Shabbat because noodles are symbolic of the unity of the people of Israel: They are so entangled that they can never be separated.

1. Preheat oven to hot (400F)

2. Cook noodles according to package directions until tender. Drain. 3.

Beat eggs yolks with sugar, cinnamon, nutmeg and salt. Add drained noodles, butter or margarine, raisins or chopped apples and walnuts and mix well. 4.

Beat egg whites until stiff and gently fold into noodle mixture. Pour into greased casserole dish, dot with butter or margarine and cover with bread crumbs. Bake 45 minutes.

SERVES 4

Recipes By: So Eat, My Darling: A Guide To Yiddish Kitchen Lefkowitz Date: 09-12-94 File

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