Recipe - My Jerusalem Kugel

1 pound Meduim fine noodles
One half cup Oil
1 cup Sugar
4 Eggs beatten
1 One half teaspoon Salt
1 teaspoon Pepper; to taste, up to 2

Source :Sara Finkel's Classic Kosher Cooking.

Boil noodles in a large pot of water for 5 minutes. Drain but do not rinse.
Caramelize sugar by pouring oil and Three fourths cup of sugar into a large heavy
pot. Stir occasionally over meduimlow heat until deep brow and bubles(make
sure it doesn't burn). Remove immediatly from heat and add to hot cooked
noodles, stiring vigorously until throughly combined. Stir in the eggs,
remaining sugar, salt, and pepper.

Line a board 4 or 5 quart pot with wax pepper. Pour in noodle mixture.
Cover and bake in a preheated 325 deg. oven for 1One half hour. To keep warm
over Shabbat, leave on covered stove (blech) near burnner or in a 200 deg.
oven until ready to serve the next day.

Serves 1012.

Variation : Stir 45 large, thickly cut or sliced up tart apples with the rest of
ingredients.
Posted to JEWISHFOOD digest by "Viviane & Israel Barzel"
i_barzel@netvision.net.il on May 7, 1998