I served this at a “Christmas Luncheon” in 2005 while working in Knoxville, Tennessee. And then again when I started work at Jacobs in Tampa in 2011. The dish gets strange looks, or maybe it’s the name that causes people to raise an eyebrow, but the people who try it love it. I always hope for leftovers. It’s the best kugel I’ve ever had.
Ingredients
1 lb wide egg noodles, cooked
¼ cup butter, melted
6 egg yolks
2 cups sour cream
2 cups cottage cheese, small curd is preferred
¾ cup sugar
6 oz. dried apricots, sliced and diced
6 egg whites
2 cups Rice Krispies
½ cup Brown sugar
¼ cup butter, melted
Directions
Mix the noodles and melted butter together. Set aside. Mix the egg yolks, sour cream, cottage cheese, sugar and apricots together and then blend it with the noodle mixture. Beat the egg whites until stiff and fold them into the noodle mixture. Put the mixture into a greased 9 x 13 dish. Toss together the Rice Krispies, brown sugar, and butter, and spread the topping on top of the noodle mixture. Bake the kugel for 50-60 minutes at 350.
a little of each 