1 pound broad noodles
1 quart milk
1/4 cup sugar
1/2 pint sour cream
1/4 pound margarine
1 18-ounce jar of apricot preserves
Cook noodles until tender. Drain and rinse. Melt margarine and pour into a 9-by-13-inch pan. Coat bottom and sides of pan with melted butter. Put noodles in pan and mix until coated. Beat eggs, milk, sugar, and sour cream together and pour over noodles.
Mix in a 1/2 jar of apricot preserves, reserving balance for placing on top of kugel before baking. Bake at 350 degrees for 1 1/2 hours or until knife inserted comes out clean.
Yield: 12 servings
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.