Title: San Antonio Kugel
Categories: Pasta Side Jewish
Yield: 10 Servings

1	lb	Package broad egg noodles
1		Stick (1/2 cup) margarine
1/4	c	Sugar
2	lg	Eggs; slightly beaten
1/2	ts	Cinnamon or to taste
2		Winesap apples
2		Pears
1/2	c	To 1 cup orange juice
		Juice of 1/2 lemon
1/2	c	To 1 cup white raisins

Cook the noodles in boiling salted water for 10 minutes. Drain and rinse with cold water. Add the margarine to the noodles and mix until melted.

Add the sugar, eggs, and cinnamon. Grate the apples and pears and add with the juices and raisins. Mix gently.

Pour into a greased 9x13x2-inch rectangular casserole. Bake in a preheated 325-degree oven for 1-1/2 hours to 2 hours, depending upon the degree of crustiness desired. Serve warm or cold as a side dish with turkey, chicken, or a brisket. Yield: 10-12 servings.

Judi's Notes: In my opinion, the baking time should be shortened to about 1 hour. Start looking at the kugel after 45 minutes and keep checking every 10-15 minutes; cook until done. We like our kugel here lightly crusted, but some people like it really crusty.

Brooklyn variation: This recipe which originated in Kiev, uses 6 tablespoons orange marmalade and 1/4 cup brown sugar in place of the fruit. It also has 6 eggs.

Galveston variaton: This one substitutes raisins, walnuts, and 2 cups of applesauce for the fresh fruit.

Source: Jewish Cooking in America.

Shared and MM by Judi M. Phelps. Internet: jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com

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