Every year, I spend weeks thinking about Thanksgiving food. We do a pot luck in our family, with everyone bringing a dish. This year, so far we've lined up ham, turkey, cornbread dressing, fresh green beans, candied yams, corn casserole, broccoli rice, cranberries with pecans, pumpkin pie, pecan pie and an as-yet-undecided dessert.
I might also make kugel from a recipe provided to me by one of Beaumont's best cooks a number of years back. It's made with apricot nectar and topped with crushed corn flakes. Here's the recipe if you'd like to try it.
8 oz. pkg extra wide egg noodles
3/4 stick melted butter
1/2 cup sugar
3 eggs, sell beaten
1 cup Coffee Rich
1 cup apricot nectar
2/3 cup crushed corn flakes
1/4 stick melted butter
1 tsp cinnamon
1/4 cup sugar
Cook noodles; drain. Mix eggs, sugar, Coffee Rich, nectar and melted butter in a big bowl and pour over noodles in a 9 x13 pan sprayed with non-stick spray.
Mix crushed corn flakes, melted butter, cinnamon and sugar. Sprinkle topping over noodles.
Bake at 325 degree for 1 hour.