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From: stern@tilt.FUN
Newsgroups: net.cooks
Subject: Re: Kugel, Anyone?
Message-ID: <42800001@tilt.FUN>
Date: Mon, 20-Jan-86 16:13:00 EST
Article-I.D.: tilt.42800001
Posted: Mon Jan 20 16:13:00 1986
Date-Received: Tue, 21-Jan-86 07:38:22 EST
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Organization: The Official Fun Machine of Princeton University EECS
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Nf-ID: #R:isieng:-19300:tilt:42800001:000:1560
Nf-From: tilt!stern    Jan 20 16:13:00 1986

[]

OK, gang, you asked for it:

Mom Stern's Noodle Kugel

6 eggs
1.5 cups sugar
1 T baking powder
1 T vanilla
1 small box raisins (either dark or white, but purists prefer dark)
4 medium apples
1 box Muller's Wide Egg Noodles (come in an "old fashioned" looking box)
1 stick of butter.
  cinammon for top

(a) Peel and slice the apples into small wedges.  
(b) Beat the eggs until they are foamy, add the sugar gradually and
    beat this up well.
(c) Cook the noodles according to package directions.
(d) Melt the butter in a 9x13 metal baking pan.  Swirl it around to
    coat the pan, and then pour the excess butter into the egg mixture.
(e) Add baking powder and vanilla to egg mixture, mix well, and then
    slowly add drained noodles, apples and  raisins.  Mix thoroughly until 
    all the noodles have been coated and look gooey.
(f) Pour the egg/noodle mixture into the metal pan, top with cinammon
    if you desire, and bake at 425 for about 45 minutes to an hour, or
    until the top looks a little brown and crispy.  The kugel should
    feel springy to the touch and not be "wet".

Let cool, cut into squares, and serve.  This feeds about 12 very hungry
people (knoshers, as we call them) or 16 normal ones.  What you don't
eat right away you can wrap in aluminum foil and freeze for a month 
or two.  

Warning: this stuff sits very heavy in the ol'stomach, so don't try
to eat more than 2 pieces in a 24-hour period.  

Don't thank me, thank my mom.  

--hal stern
  princeton university
  { allegra, seismo, ihnp4 }!princeton!flakey!stern