| 1 | Cook the noodles in boiling salted water for 10 minutes. |
| 2 | Drain and rinse with cold water. |
| 3 | Add the margarine to the noodles and mix until melted. |
| 4 | add the sugar, eggs, and cinnamon. |
| 5 | Grate the apples and pears and add with the juices and raisins. |
| 6 | Mix gently. |
| 7 | pour into a greased 9x13x2-inch rectangular casserole. |
| 8 | Bake in a preheated 325°F oven for 1-?hours to 2 hours, depending upon the degree of crustiness desired. |
| 9 | Serve warm or cold as a side dish with turkey, chicken, or a brisket. |
| 10 | Yield: 10-12 servings. |
| 11 | judi"s notes: in my opinion, the baking time should be shortened to about 1 hour. |
| 12 | Start looking at the kugel after 45 minutes and keep checking every 10-15 minutes; cook until done. |
| 13 | We like our kugel here lightly crusted, but some people like it really crusty. |
| 14 | brooklyn variation: this recipe which originated in kiev, uses 6 tablespoons orange marmalade and ?cup brown sugar in place of the fruit. |
| 15 | It also has 6 eggs. |
| 16 | galveston variaton: this one substitutes raisins, walnuts, and 2 cups of applesauce for the fresh fruit. |
