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Noodle Kugel, Salt and Pepper II (M, TNT)
Source: Self
Serves: 10 to 12

12 oz. pkg. fine noodles
2 tbsp. oil
5 eggs, lightly beaten
1-1/2 cups chicken soup
1 tsp. salt (or to taste)
1/2 tsp. pepper (or to taste)

Cook noodles in salted water according to package directions. Drain and rinse well. Return noodles to the cooking pot. (I don't like washing too many dishes!)

Meanwhile, heat oil in a 9"x13" glass baking dish in a preheated 375°F oven for 5 minutes.

Add hot oil, eggs, chicken soup, salt and pepper to noodles; mix well. Pour back into baking dish. Bake for 1 hour, until golden.

Poster's Notes:
Here is the recipe for the lokshin kugel I made for tonight's Shabbat dinner. I made matzo balls to serve in my chicken soup, but I made a very, very big pot of soup, so there will be lots of leftovers. My kids and granddaughters are visiting with us from Vancouver, so they will have the pleasure of having leftover kugel in their chicken soup for another meal. Yummy! (Now I have to make my sweet and sour meatballs. My kids are going through "food memories" hunger pangs!)

Posted by Norene Gilletz

Nutritional Info Per Serving: N/A