RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Fruit Kugel - pareve
Here's an appealing pareve kugel. Karen Selwyn * * * * * * * Holiday Fruit Kugel 1/2 cup seedless raisins 1/2 cup Concord grape wine or apple juice 1 (12-ounce) package wide egg noodles 1/2 cup (1 stick) unsalted margarine 2 apples, peeled, cored and diced 4 eggs, well beaten Salt Freshly ground pepper Cinnamon-sugar, to taste Soak raisins in wine between 4 hours and overnight. Preheat oven to 375 F. degrees. Cook noodles in boiling water 5 to 10 minutes, or until tender; drain. Combine noodles, margarine, apples and drained raisins in large bowl. Add eggs; mix well. Season to taste with salt and pepper. Spoon mixture into well-oiled 9-by-13-inch baking dish. Sprinkle with cinnamon-sugar. Bake 35 to 45 minutes, or until top is brown and crisp. Serve hot or cold. Yield: 10 servings. Comments: I would probably include the wine (or apple juice) which remains from the marination step in the mixture which gets tossed with the noodles. Also, I wouldn't bother peeling the apples. Source: "Return to Tradition Hanukkah Kugels" Judy Zeidler ST. LOUIS POST-DISPATCH (on-line edition), 12/10/90
