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Apricot-Pineapple Noodle Kugel
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Serves: 8-10

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Ashkenazi Parve Side Dish

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6 ounces medium egg noodles
1 1/2 cups chopped dried apricots
1 cup boiling water
6 eggs
1 1/4 cups sugar
2 cups sour cream
1 can (8 oz.) crushed pineapple, drained
1/2 teaspoons grated lemon peel
1/8 teaspoons salt


  1. Cook noodles according to package directions, then drain and drain.
  2. Boil water and pour into medium bowl, along with apricots. Soak apricots for 15 minutes.
  3. In large bowl, beat eggs and sugar with electric mixer until pale yellow and thick. Add sour cream and beat on low speed until smooth.
  4. Stir apricots (drained), pineapple, lemon peel, salt and noodles into egg mixture.
  5. Bake for 35 minutes in a greased 13 x 9 inch baking dish at 350 degrees (F).
  6. Cut into large squares and serve.

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