Recipe - Crispy Noodle And Fruit Kugel

One half cup Raisins
One half cup Diced dried apricots
1 cup Apple juice
12 ounce Wide flat egg noodles
One fourth pound Unsalted butter; or
margarine, melted
1 tablespoon Sugar; optional
3 lg Eggs; lightly beaten
1 cup Peeled minced apples
1 teaspoon Cinnamon; mixed with
2 tablespoon Sugar

From: Linda Shapiro / Naples FL lss@coconet.com

Date: Tue, 9 Jul 1996 10:05:47 0400
Recipe By: International deli Cookbook/ Judy Zeidler p.106 1994

In a small bowl, plump raisins and apricots in apple juice for 30 minutes;
drain well.

Oven: 375

Brush a 7 x 11 inch or 9 x 13 inch baking pan with 1 tbsp of the butter
(or margarine).

In a large pot of salted boiling water, cook noodles til al dente, about 10
minutes; drain in a colander.

In a large mixing bowl, combine drained noodles, the remaining butter, and
sugar, if using, and mix well.

Mix in eggs. Fold in drained raisins, apricots and apples.

Spoon into prepared baking dish. Sprinkle generously with cinnamonsugar
mixture.

Bake til golden brown and crisp on top, about 30 minutes.

SOURCE: International Deli Cookbook, Great Recipes from the Broadway Deli,
Judy Zeidler, Chronicle Books, San Francisco, 1994, ISBN 0811802973.
This is a very yummy cookbook!! Check it out...

JEWISHFOOD digest 242

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.