RFCJ RECIPE ARCHIVE
Posted by : Beth Greenfeld Jerusalem Kugel #2 - pareve
From Pat Gold's collection. Pat Gold was a friend of mine, and she died about a year and a half ago. She worked very hard to help create this newsgroup. I am thrilled to be able to present some of the recipes she collected, as a memorial to her. Beth Greenfeld * * * * * * * * From "Jewish Cooking In America" by Joan Nathan 2 teaspoons salt or to taste 1 pound capellini (very thin noodles) 1/2 cup vegetable oil 3/4 cup sugar 4 eggs 1-1/2 to 2 teaspoons freshly ground black pepper 1 teaspoon cinnamon 1. Bring 3 quarts of water to a boil in a large pot. Add 1 teaspoon of the salt and the capellini and cook according to the package directions until al dente. Drain well and set aside in bowl. 2. In a medium saucepan heat the oil and 1/2 cup of the sugar. Stir constantly until the sugar turns very dark, almost black (about 10 minutes). 3. Add this hot caramel to the pasta and mix well. cool slightly. 4. Beat the eggs in a bowl and add the remaining salt, pepper, cinnamon, and the remaining 1/4 cup sugar. Pour into the pasta mixture, tossing well. Transfer to a greased tube pan and bake, uncovered, in a preheated 350-degree oven for 1 hour or until golden on top. Remove from the oven, turn upside down on a serving plate, unmold, and serve.
