Title: Baked noodles with raisins and nuts (lokshen kugel)
 Categories: Jewish, Pasta
      Yield: 1 Servings
 
    1/2 lb Broad noodles
      2    Eggs
    1/2 c  Sugar
    1/4 ts Cinnamon
    1/8 ts Salt
      3 tb Butter or Margarine
    1/2 c  Raisins
           -
    1/2 c  Apples, peeled, cored and
           -chopped
    1/4 c  Walnuts
           -Butter or Margarine for
           -Topping
      3 tb Bread crumbs
 
  Rabbi Pinchas, the Tzaddik (wise man) of Koritz, used to say that
  Jews eat lots of lokshen on Shabbat because noodles are symbolic of
  the unity of the people of Israel: They are so entangled that they
  can never be separated.
  
  1. Preheat oven to hot (400F)
  
  2. Cook noodles according to package directions until tender. Drain.
  3. Beat eggs yolks with sugar, cinnamon, nutmeg and salt. Add drained
  noodles, butter or margarine, raisins or chopped apples and walnuts
  and mix well. 4. Beat egg whites until stiff and gently fold into
  noodle mixture. Pour into greased casserole dish, dot with butter or
  margarine and cover with bread crumbs. Bake 45 minutes.
  
  SERVES 4
  
  Recipes