Yerushalayim kugel

10 -12

Ingredients

Quantity Ingredient
7 cups Water; boiling
1½ cup Sugar
¾ cup Margarine
2 teaspoons Salt
¾ teaspoon Pepper
18 ounces Fine noodles
3 Eggs

Directions

This is another version that I have made with excellent results.

Source: California Kosher Classics Cookbook Melt sugar in large heavy pot until liquid and brown. Do not overcook. Pour in water slowly, being careful not to let steam burn you. Bring to boil again. Add margarine, salt and pepper. When margarine melts add noodles.

Let cook 10 minutes. Cool for l5 minutes or longer. Add 3 beaten eggs. Pour into 9 x 13 inch greased pan. Bake at 350 degrees for 45 minutes.

Posted to JEWISH-FOOD digest by Dobie607<Dobie607@...> on May 4, 1998

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