Recipe - Apricot Cheese Kugel

16 ounce Wide egg noodles
8 ounce Cream cheese, softened
1 cup Butter or margarine
1 One half cup Sugar
One half cup Lemon juice
12 Eggs
18 ounce Apricot preserves
One half teaspoon Ground cinnamon, divided

Cook noodles according to package directions. Meanwhile, in a mixing bowl,
beat cream cheese, butter and sugar until smooth; add lemon juice and mix
well. Beat in eggs, one at a time. Drain and rinse noodles; add to egg
mixture. Spoon half into an ungreased 13in. x 9in. x 2in. baking dish.
Top with half of the preserves; sprinkle with half of the cinnamon. Repeat
layers. Bake uncovered at 325 degrees for 45 minutes or until golden brown
and a knife inserted near the center comes out clean. Serve warm. Yield:
1216 servings. Editor's Note: Kugel may be reheated in the oven or
microwave.

NOTES : "This sweet noodle kugel is a fun dessert and a super addition to
any brunch buffet. My family and friends scrape the pan clean. I got the
recipe from my sister years ago." Florence Palermo, Melrose Park, Illinois.

Recipe by: Taste of Home, June/July, 1997 Posted to MCRecipe Digest V1
#648 by NGavlak@aol.com on Jun 23, 1997