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Noodle Kugel

This is the traditional accompaniment to the Sabbath stew, cooked overnight in a very slow oven and served at lunch on Saturday.

ingredients

serves 8
1/2 cup dry breadcrumbs
8 ounces noodles, cooked and drained
3/4 cup chicken fat or shortening
1/2 teaspoon salt
1/2 teaspoon black pepper
2 eggs, lightly beaten

method

1. Preheat oven to 450°F.

2. Grease a 2 quart casserole or baking dish and sprinkle with the breadcrumbs.

3. Combine remaining ingredients in a large bowl, then pour into prepared dish and cover tightly with foil.

4. Bake for 30 minutes, then reduce the heat to 375°F, and bake another 30 minutes.

5. Reduce heat further to about 200°F and cook for at least 4 more hours.

6. Serve with stew or other meats.

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