Yerushalayim Kugel (Jerusalem Kugel)

Yerushalayim Kugel (Jerusalem Kugel) Ingredients

7 c Water; boiling	3/4 ts Pepper
1 1/2 c Sugar	1 lb Fine noodles
3/4 c Margarine	3 Eggs; beaten
1 1/2 ts Salt; (depending on taste)

Instructions for Yerushalayim Kugel (Jerusalem Kugel)

Melt sugar in large pot until liquid and brown. Do not overcook. Pour in water slowly, being careful not to let the steam burn you. Bring noodles to boil again. Add margarine, salt and pepper. When margarine melts add noodles. Let cook 10 minutes. Cool for 15 minutes or longer. Add eggs. Pour into 9X13 inch greased pan. Can also be made in a deep round pan. Bake at 350? for 45 minutes. Serves 10-12 Posted to JEWISH-FOOD digest Volume 98 #039 by Bella Parnes on Jan 22, 1998

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Eggs

Margarine

Salt

Sugar

for flavor and categorization

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