Noodle Kugel

After eating the noodle kugel Michael's dad had made for our break-the-fast feast, we had been itching to try his recipe on our own. The flavor of the crushed pineapple combined with preserves was divine. We decided to wait for an opportunity to bring the dish to a family or friend get-together, so we would not end up eating the whole platter on our own. We finally got a chance, about four months later at a celebration for Neta accepting a job offer in California after graduation. The kugel, surprisingly, turned out as wonderful as when Michael’s dad made it.

Noodle Kugel

Ingredients

16 oz. package noodles-wide
1 ¼ stick margarine
1 cup milk (divided)

1 large can crushed pineapple (drained)
4 eggs

½ cup sugar
Cinnamon (optional, 1 tsp)
Any preserves (apricot, plum or raspberry) - we used both apricot and raspberry

Directions

Cook and drain noodles. Mix with ¾ stick margarine
Add pineapple and “1/2 cup milk”, sugar, eggs, cinnamon. Mix gently.
Pour into pan with ¼ stick melted margarine
Top with preserves – Dot with ¼ stick margarine. Pour ¼ cup milk over top – After ½ hour pour remaining ¼ cup milk on top

Bake 325 degrees for 1 hour in a large pan

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