Ingredients: 8 Servings
-------------------
8 Oz Medium-wide noodles
1/4 cup Dark seedless raisins
12 Pitted dates, cut in small pieces
10 Soft pitted prunes, cut in small pieces
1 Sweet apple - peeled, and coarsely chopped
(Golden Delicious (or Washington State))
12 Unsweetened canned pineapple chunks, drained and
, cut in small pieces
2 Tbl Fresh lemon juice
1 cup Part-skim ricotta cheese
1 cup Reduced-fat sour cream
1/4 cup Honey
1/4 Tsp Salt
1/4 Tsp nutmeg, Freshly Grated
1/2 Tsp coriander, Ground
1/2 Tsp cardamom, Ground
1/2 Tsp Cinnamon
2 Tbl Granulated sugar
(or light brown sugar), Firmly Packed
2 Tbl orange juice concentrate, Frozen
(or pineapple juice concentrate), Frozen
2 Tbl sweet pareve margarine, Melted
(or sweet margarine/butter blend), plus
1 1/2 Tsp Cold sweet pareve margarine, to grease casserole
2 large Egg yolks
3 large Egg whites
Method of Preparation: Preheat oven to 350 degrees. Cook noodles in a large pot of boiling water until tender but not oversoft. Pour into a colander and drain well. Transfer to a large bowl. Put raisins, dates, prunes, apple, and pineapple into a small bowl. Stir in lemon juice. In a third bowl, combine and blend ricotta cheese (stir it up first), sour cream, honey, salt, spices, sugar, and concentrate. Stir in melted shortening. Put eggs into a cup and beat with a fork; combine with mixture. Pour over noodles and fold in. Then fold in fruits. Grease an 8- or 9- by 12-inch Pyrex casserole with shortening. Fill with kugel, distributing fruit evenly. Cover tightly with a sheet of heavy-duty aluminum foil and bake for 40 minutes. Uncover and bake until surface looks set (about 10 minutes). Remove from oven and place on a trivet to cool for 10 minutes before cutting into serving pieces. Serve warm or at room temperature. May be served as a side dish or a dessert. This recipe serves 8 to 10. Recipe Source: FRANCINE PRINCES NEW JEWISH CUISINE by Francine Prince (c) 199(?) G. P. Putnams Sons, - ??? pages, (175 recipes) - $22.95 As reprinted in the May/Jun, 1992 issue of Cookbook Digest Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID # JPMD44A} on 12-03-1995
Paid Members can add this recipe to thier Private Collection.
Paid Members or Free Members can add this recipe to
their Favorites Collection.
