Apricot noodle kugel PDF Print E-mail

Apricot Noodle Kugel

3 (16 ounce) cans apricot halves,
    undrained and divided
16 ounces wide egg noodles, uncooked
8 ounces cream cheese, softened
6 large eggs
1 cup granulated sugar
1 (16 ounce) container sour cream
1/2 cup butter or margarine, melted
1/2 cup graham cracker crumbs
1 teaspoon granulated sugar
1 teaspoon ground cinnamon

Drain 2 cans apricot halves; chop and set aside. Cook noodles according to package directions; drain and set aside.

Beat cream cheese and next 4 ingredients at medium speed with electric mixer until blended. Stir in chopped apricots and cooked noodles. Spoon apricot-noodle mixture into a lightly greased 13 x 9-inch baking dish.

Drain remaining can of apricot halves and place on noodle mixture. Combine graham cracker crumbs, 1 teaspoon sugar and cinnamon; sprinkle mixture evenly over apricots. Bake casserole at 350 degrees F for 1 hour.

Yields 15 servings.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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