Story submitted by Linda Kandel Chapman - who was born and raised in Cleveland, Ohio. She married Howard Chapman and they had 3 amazing daughters - Lisa, Jamie and Kimberly. They have belonged to Park Synagogue for over 40 years. She has volunteered with the JFSA/YouthAbility Program for the past 10+ years. She's enjoyed working in the field of nutrition/dietetics for 40+ years and she is still working. One of her greatest joys is being a Nana to Joshua and Kaylee.
The Story Behind the Recipe:
My mother-in-law, Lillian Chapman, enjoyed preparing the break fast meal on Yom Kippur day of our family which included immediate family, extended family and friends totaling ~75 people. This occurred annually for many years until my in-laws relocated to Florida much later in life. Our family looked forward to being with their cousins, aunts and uncles on this holiday. It was a tradition looked forward to by all and greatly missed. Everyone especially loved my mother-in-law's kugel!
Recipe:
Ingredients:
1 package medium noodles (Mrs. Weiss)
1/4 of the tub of cream cheese
1 small can apricot nectar (3/4 cup)
3 eggs
1/2 cup of milk
3/4 stick of margarine (melted)
3/4 cup of sugar
TOPPING:
4 cups corn flakes (crunch up)
1/2 cup sugar
1/2 cup melted margarine
cinnamon
Cooking or baking directions:
Mix crunched up corn flakes, sugar and cinnamon for the topping and add melted butter (1/2 cup for topping). Set aside in bowl.
Spray or butter 9" x 13" glass pan. Preheat oven to 350 degrees.
Cook the noodles as directed on the package; drain and mix with apricot nectar, eggs, milk, cream cheese, melted butter and sugar.
Pour noodle mixture into 9" x 13" glass pan, spread out evenly. Pour topping evenly over noodle mixture in glass pan.
Sprinkle with cinnamon (optional) Bake for 45 minutes uncovered.
1 package medium noodles (Mrs. Weiss)
1/4 of the tub of cream cheese
1 small can apricot nectar (3/4 cup)
3 eggs
1/2 cup of milk
3/4 stick of margarine (melted)
3/4 cup of sugar
TOPPING:
4 cups corn flakes (crunch up)
1/2 cup sugar
1/2 cup melted margarine
cinnamon
Cooking or baking directions:
Mix crunched up corn flakes, sugar and cinnamon for the topping and add melted butter (1/2 cup for topping). Set aside in bowl.
Spray or butter 9" x 13" glass pan. Preheat oven to 350 degrees.
Cook the noodles as directed on the package; drain and mix with apricot nectar, eggs, milk, cream cheese, melted butter and sugar.
Pour noodle mixture into 9" x 13" glass pan, spread out evenly. Pour topping evenly over noodle mixture in glass pan.
Sprinkle with cinnamon (optional) Bake for 45 minutes uncovered.