Pineapple Kugel Oil for preparing pan 1 pound medium noodles 5 eggs, beaten 1/8 cup fresh squeezed lemon juice grated rind from 1 lemon 1 teaspoon vanilla extract 1 1/2 cups sugar 1/2 cup golden raisins 3/4 cup finely chopped pineapple chunks (see note) 1 cup pineapple juice (see note) 1/2 tsp. salt Preheat oven to 350 degrees. Use oil to prepare a 13" X 9" baking dish. Cook noodles according to package directions until al dente. Drain and rinse in cool water. Set aside. Mix remaining ingredients together in a large bowl. Add noodles and mix to combine thoroughly. Pour mixture into a baking pan. Bake 1 hour or until top is golden brown. Serve hot. Notes: Canned pineapple packed in its own juice is recommended. Cut the pineapple chunks until the pieces are reasonably small. Liquid from the canned pineapple may be used in part, but there will not be enough liquid from draining the pinapple to make the necessary cup. Serves 8
|