My mom was very active at the former Beth Am Temple that merged with B'nai Yushurin. She held every position including sisterhood president and was on the board. She often helped out in the kitchen for the sisterhood weekly luncheons. This was their favorite noodle kugel with variations.
Beth Am Sisterhood’s Favorite Noodle Kugel
The late Mrs. A. Bernard Peters and the late Mrs. Sol Sudak
Ingredients:
1 large package of wide noodles
1 3oz package of cream cheese
¾ stick margarine
¼ cup sugar
3 eggs
1 cup milk
1 cup apricot nectar
Topping Ingredients:
3 cups corn flakes
¾ stick of margarine
¼ cup sugar
1 tsp cinnamon
Directions:
Boil noodles 15 minutes or until very soft; drain well. Immnediately add cream cheese and margarine. Mix until melted. Add eggs and sugar; mix until blended. Add liquid. This will be a very loose mixture. Pour into well-greased 9 x 13 inch pan.
Add topping:
Crush corn flakes and margarine with a fork. Add sugar and cinnamon. Sprinkle on top of the noodle mixture. Bake at 350 degrees for 45 to 60 minutes. Watch so the topping does not burn. Cover if necessary.
This kugel freezes well.
Notes:
The late Mrs. Isadore Rosen added 1 can (#2) apricots cut into pieces for 10 oz. noodles and only ¼ cup margarine instead of ¾ stick margarine both in noodle mixture and in topping.
Beth Am Sisterhood’s Favorite Noodle Kugel
The late Mrs. A. Bernard Peters and the late Mrs. Sol Sudak
Ingredients:
1 large package of wide noodles
1 3oz package of cream cheese
¾ stick margarine
¼ cup sugar
3 eggs
1 cup milk
1 cup apricot nectar
Topping Ingredients:
3 cups corn flakes
¾ stick of margarine
¼ cup sugar
1 tsp cinnamon
Directions:
Boil noodles 15 minutes or until very soft; drain well. Immnediately add cream cheese and margarine. Mix until melted. Add eggs and sugar; mix until blended. Add liquid. This will be a very loose mixture. Pour into well-greased 9 x 13 inch pan.
Add topping:
Crush corn flakes and margarine with a fork. Add sugar and cinnamon. Sprinkle on top of the noodle mixture. Bake at 350 degrees for 45 to 60 minutes. Watch so the topping does not burn. Cover if necessary.
This kugel freezes well.
Notes:
The late Mrs. Isadore Rosen added 1 can (#2) apricots cut into pieces for 10 oz. noodles and only ¼ cup margarine instead of ¾ stick margarine both in noodle mixture and in topping.