MARCIA KRUPP S KUGEL

1 16 oz. bag of noodles (I use Mueller's wide

co,

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Shari Finsilver and
her grandson Noah
serve up Kugel.

old-fashioned egg noodles)
6 T (3/4 of a stick) butter or margarine
3/4 cup sugar
2 cups (1 pint) sour cream (regular or light)
1 15-ounce (approximately) can crushed
pineapple in juice
Golden raisins to taste (start with 1/2 cup)
Cinnamon to taste

Preheat oven to 400 degrees. Grease a 9- by
13-inch baking dish and set aside.
Cook noodles in plenty of boiling water for
half of directed time (I cook them for about 4 -
5 minutes). Drain noodles well, but don't
rinse.
Put the noodles back in the pot on hot
cooktop with burner off. Using the heat of the
pot on the cooktop, add the butter, stirring
until the butter is melted. Stir in sugar. Stir in
sour cream. Stir in crushed pineapple.
Stir in raisins (as much as you like). Pour the
mixture into the prepared pan and sprinkle
cinnamon generously on top.
Bake, uncovered, until the noodles are
crispy on top (make sure you don't burn the
bottom), about 1 hour. Cool, cover with
plastic wrap and chill. Cut the kugel into
squares when cold.
You can make the kugel the day before. If
you are going to reheat the kugel before
serving, undercook it slightly and leave it out
at room temperature before reheating so that it
doesn't take as long to warm up. Makes about
20 servings.

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. 1\1 4 y family was very close and

we don't have many
immediate family members
left. It's funny, they weren't all
incredible cooks, but in the old days
everybody cooked. So each family member
had something really great that they made.
This kugel is synonymous with my aunt.
The recipe is from Marcia Krupp, my
father's sister, who passed away in 1989. She
was like an "Auntie Mame" to the whole
family. She was vivacious, fun, crazy in the
best way and just a bright person who was a
wealth of information.
She didn't cook a lot, but she cooked

certain things really well. This recipe is one
of her standards for the holidays, and
anytime we had the taste for kugel. I don't
care how many fabulous recipes there are out
there for kugel, this is the only one I'll make.
It's so good, people always love it. I always
give out this recipe. To me, it's a compliment
to share recipes with people who want them.
This is a living legacy of my aunt.
Food is love, and this is one way to always
remember your aunt. My kids remember
their great aunt, but their children won't.
This will be one of those recipes from a long
lost relative, but will absolutely continue to
be loved for generations.

Shari Finsilver, West Bloomfield

JN

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