KUGEL YERUSHALMI (JERUSALEM NOODLE KUGEL)

Food From Friends, Vegetables & Side Dishes

Serves 8

1 lb. thin noodles, not the thinnest
41/2 cups water
1 tbsp. salt
1 tbsp. black pepper
2/3 cup oil
1 cup sugar
4 eggs
1/4 package pareve margarine

Bring water, salt and pepper to a boil, add noodles and reduce to medium flame. Cook until water is absorbed.

In a small pot, heat oil and sugar; keep mixing until sugar liquefies and turns brown. Be careful not to burn. Then immediately, carefully, pour over cooked noodles and continue stirring until thoroughly blended. Mix in margarine. Let cool for a few minutes and then add eggs one at a time, mixing after each addition.

Bake in a greased casserole for 50 minutes or more at 325°F until nicely browned.