Return to Main Recipes Page/Return to Home Page

Noodle Kugel, Fruit Cocktail (P, TNT)
Source: "Cooking Jewish: 652 Great Recipes from the Rabinowitz Family," by Judy Bart Kancigor
Serves: 24 to 36

Margarine, for greasing the baking dish
Kosher (coarse) salt
2 pounds extra-wide egg noodles
6 medium-size McIntosh apples, peeled and thinly sliced
2-1/2 to 3 cups golden raisins
1 29-ounce can fruit cocktail, drained
3 tbsp. margarine, melted
1 dozen large eggs, separated
2-1/2 cups sugar
1-1/2 tsp. pure vanilla extract
2 tsp. ground cinnamon

2 16-ounce cans sliced peaches, drained, larger slices cut in half
2 20-ounce cans pineapple rings, drained
4 tbsp. (1/2 stick) margarine, cut into slivers
Ground cinnamon

Preheat the oven to 350°F.

Make Kugel:
Grease a 17"x11"x2-1/4" baking pan.

Bring a large pot of lightly salted water to a boil. Add the noodles and cook until al dente, 6 to 8 minutes.

Drain the noodles well and place them in a very large bowl. Stir in the apples, raisins, fruit cocktail, and melted margarine.

Beat the egg yolks with an electric mixer on medium speed until thick. Gradually add 1-1/4 cups of the sugar, and continue beating until the mixture is light and fluffy. Beat in the vanilla and cinnamon. Stir the yolk mixture into the noodles.

Using a clean bowl and beaters, beat the egg whites until foamy.

Slowly add the remaining 1-1/4 cups sugar, and beat until soft peaks form. Stir one fourth of the beaten egg whites into the noodle mixture.

Then fold in the remaining whites.

Pour the mixture into the prepared baking pan. Decorate the top with a pretty design, using the sliced peaches and pineapple rings. Dot with the margarine slivers and sprinkle lightly with cinnamon.

Bake until set, approximately 1-1/4 hours. Cut into squares, and serve hot or at room temperature.

Poster's Notes:
This fruit cocktail noodle pudding serves a big crowd.

Posted by Judy Bart Kancigor

Nutritional Info Per Serving: N/A