Jewish Cooking in America
Copyright © 1994, 1998 by Joan Nathan
Published by Alfred A. Knopf

Noodle Kugels - The Quintessential American-Jewish Dish

"The first to bring noodle 'kugels' to this country were probably the Bavarian
or Alsatian Jews who called them 'schalet'. They would line a pan with noodle
dough, which they often then filled with apples. As new immigrants from
Central and Eastern Europe brought their own versions, 'schalet' turned
into 'kugel'. Whereas a noodle 'kugel' in Poland may have been sweetened
with a few raisins and cinnamon - or may not have been sweetened at all -
or a noodle dish in Hungary with a little sugar and sour cream, in this land
of milk and honey 'kugels' include dollops of sour cream, graham-cracker
crumbs, cream cheese, cottage cheese, apricot jam, and canned pineapples.
Today 'kugels', still served as a savory, rarely a dessert, are made coast
to coast."

Yield: 10 o 12 servings (D) or (P)

This is definitely American — with dark brown
sugar and pecans! Your guests will love it.

1 1/2 sticks (3/4 cup) salted
butter or margarine
3/4 cup dark brown sugar
1 cup pecans, halved
1 pound wide noodles
4 large eggs
1 teaspoon cinnamon
1/2 cup sugar
2 teaspoons salt