Cherry Pineapple Kugel
Recipe By : Mimi Markofsky
Serving Size : 12 Preparation
Time :1:15 Categories : Pasta
1/4 cup (1/2 stick) margarine -- melted
1 16 ounce wide noodles -- cooked
4 eggs -- beaten
1/2 cup sugar
1 teaspoon vanilla extract
1 can crushed pineapple in juice -- 20 oz., drained
1 can cherry pie filling -- 20 oz. or 1 jar apricot preserves -
10 ounces
Topping --
1 cup corn flakes -- lightly crushed
1 tablespoon sugar
1 teaspoon cinnamon
Lightly grease a 9 X13 baking dish. Preheat oven to 350^F. In a large
mixing
bowl, combine melted margarine with noodles; toss well to coat. Add eggs,
sugar, vanilla and pineapple; mixing well. Pour 1/2 noodle mixture into
prepared dish. Spread with either cherry pie filling or apricot preserves.
Cover with remaining noodle mixture. Lightly crush corn flakes and combine
with sugar and cinnamon. Sprinkle over top of kugel. Dot with margarine.
Bake for 40 minutes or until golden.
Notes : Apricot preserves may be substituted for the cherry pie filling.
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