Noodle kugel

Yield: 6 servings

Measure Ingredient
3 \N Eggs
4 tablespoons Brown sugar
⅛ teaspoon Nutmeg
4 cups Cooked broad noodles
½ cup Seedless white raisins
½ cup Blanched almonds -- sliced
1 tablespoon Lemon juice
4 tablespoons Melted butter or chicken
\N \N Fat
2 tablespoons Bread crumbs

Beat the eggs and brown sugar until fluffy. Add the nutmeg, noodles, raisins, almonds, lemon juice and melted butter or fat. Turn into a well greased ring mold or baking dish. Sprinkle with the bread crumbs. Bake in a 375 degree oven 50 minutes or until browned. Serve with meat or poultry dishes or as a dessert with a sweet fruit sauce.

Serves 6 to 8. Recipe Source: THE ART OF JEWISH COOKINGby Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe Recipe By : Jennie Grossinger - "The Art Of Jewish

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