Crispy noodle and fruit kugel
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Raisins |
| ½ | cup | Diced dried apricots |
| 1 | cup | Apple juice |
| 12 | ounces | Wide flat egg noodles |
| ¼ | pounds | Unsalted butter; or margarine, melted |
| 1 | tablespoon | Sugar; optional |
| 3 | larges | Eggs; lightly beaten |
| 1 | cup | Peeled diced apples |
| 1 | teaspoon | Cinnamon; mixed with |
| 2 | tablespoons | Sugar |
Directions
From: Linda Shapiro / Naples FL <lss@...> Date: Tue, 9 Jul 1996 10:05:47 -0400 Recipe By: International deli Cookbook/ Judy Zeidler p.106 1994 In a small bowl, plump raisins and apricots in apple juice for 30 minutes; drain well.
Oven: 375
Brush a 7 x 11- inch or 9 x 13- inch baking pan with 1 tbsp of the butter (or margarine).
In a large pot of salted boiling water, cook noodles til al dente, about 10 minutes; drain in a colander.
In a large mixing bowl, combine drained noodles, the remaining butter, and sugar, if using, and mix well.
Mix in eggs. Fold in drained raisins, apricots and apples.
Spoon into prepared baking dish. Sprinkle generously with cinnamon-sugar mixture.
Bake til golden brown and crisp on top, about 30 minutes.
SOURCE: International Deli Cookbook, Great Recipes from the Broadway Deli, Judy Zeidler, Chronicle Books, San Francisco, 1994, ISBN 0-8118-0297-3.
This is a very yummy cookbook!! Check it out...
JEWISH-FOOD digest 242
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .