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

Kugel:
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

Topping:
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.

Assembly:
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