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Title: Dried Fruit Noodle Kugel
Categories: Dessert Jewish Pasta
Yield: 8 Servings
| 1/2 | c | Raisins |
| 1 | c | Pitted prunes |
| 1/2 | c | Dried apricots water |
| 1 | lb | Egg noodles, medium wide water salt |
| 1/2 | c | Butter or margarine, melted |
| 6 | Eggs | |
| 3 | tb | Brown sugar |
| 1 | Lemon's juice | |
| 1/4 | c | Brown sugar |
| 1/4 | c | Walnuts or pecans, chopped |
| 1 | ts | Cinnamon powder |
In a bowl, soak the raisins, prunes, & apricots in enough water to cover overnight. Or in a pot, place the fruit & pour in enough water to cover. Cook until the fruits are soft, about 30 mins. Preheat the oven to 350F. Drain the fruits & set aside. In a large pot of boiling, lightly salted water cook the egg noodles according to the package directions. Do not over cook the noodles, they will continue cooking in the oven. Drain. In a large mixing bowl, place the drained noodles. In another bowl, beat the eggs together w/3 tb brown sugar & lemon juice. Add to the noodles, together w/soaked fruit & mix well. Into a well-greased ovenproof casserole, place the noodle/fruit mixture. In a small bowl, mix together the remaining brown sugar, nuts, & cinnamon. Sprinkle evenly over the noodles. Bake the preheated oven for 45 mins to 1 hr or until well browned. Serve hot, warm, or at room temp. Makes 8 to 10 servings.
Recipe: Mama Leah's Jewish Kitchen, A Compendium Of More Than 225 Tasty Recipes -- Kugel To Kasha -- Blintzes To Borscht -- by Leah Loeb Fischer w/Maria Poluskin Robbins. Copyrighted 1990 Published by MacMillan Publishing Company.
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