Matzoh kugel
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Matzoh farfel |
| ½ | cup | Margarine |
| 7 | Eggs | |
| 2 | teaspoons | Vanilla |
| 1 | teaspoon | Cinnamon |
| 1 | teaspoon | Salt |
| 1 | can | (16 oz) apricot (or more, if preferred) |
| 1 | can | (4-5 oz) crushed pineapple (or more, if preferred) |
| 1 | cup | Sugar (or 3/4 c if you want it less sweet) |
| 1 | cup | Very hot water for moistening farfel |
| 1 | cup | Apricot/pineapple juice (from draining cans) |
Directions
[Note: I use a large can of pineapple and skip the apricot] Grease pan well with additional margarine! Moisten farfel in colandar with very hot water; squeeze out water. Mix together all ingredients. Pour into greased 9 x 14 glass baking dish [or similar capacity glass baking dish]. Dust lightly with matzoh meal.
Optional: Sprinkle with parsley flakes and a little paprika.
Bake at 350 for 45-60 minutes.
Posted to rec.food.recipes by jgoldman@... (Jonathan Goldman) on Apr 9, 1995.