Yerushalayim Kugel Recipe
Yield: 10 -12Recipe by luhu.jp
Ingredients:
7 cup: Water, boiling
1 1/2 cup: Sugar,
3/4 cup: Margarine,
2 tsp: Salt,
3/4 tsp: Pepper,
18 ounce: Fine noodles,
3: Eggs,
Directions:
This is another version that I have made with excellent results.
Source: California Kosher Classics Cookbook
Melt sugar in large heavy pot until liquid and brown. Do not overcook. Pour
in water slowly, being careful not to let steam burn you. Bring to boil
again. Add margarine, salt and pepper. When margarine melts add noodles.
Let cook 10 minutes. Cool for l5 minutes or longer. Add 3 beaten eggs. Pour
into 9 x 13 inch greased pan. Bake at 350 degrees for 45 minutes.
Posted to JEWISH-FOOD digest by Dobie607 on May 4, 1998
Source from luhu.jp
Source: California Kosher Classics Cookbook
Melt sugar in large heavy pot until liquid and brown. Do not overcook. Pour
in water slowly, being careful not to let steam burn you. Bring to boil
again. Add margarine, salt and pepper. When margarine melts add noodles.
Let cook 10 minutes. Cool for l5 minutes or longer. Add 3 beaten eggs. Pour
into 9 x 13 inch greased pan. Bake at 350 degrees for 45 minutes.
Posted to JEWISH-FOOD digest by Dobie607
Source from luhu.jp
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