Recipe: Upside-Down Noodle Kugel (using pineapple slices, nuts and dried fruit)

UPSIDE-DOWN NOODLE KUGEL

1/4 cup margarine, softened
1/2 cup light brown sugar
8 slices canned pineapple, well drained
2 eggs
1/4 cup cooking oil (or melted margarine)
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon lemon zest
6 ounces egg noodles, cooked according to package directions
1/2 cup raisins
1/2 cup chopped nuts
1/2 cup dried fruit (apricots, prunes or dates), finely chopped

Heat oven to 350 degrees F.

Coat 9-inch square pan with margarine; sprinkle with brown sugar.

Cut pineapple slices in half. Place on sugar mixture.

Beat eggs, oil, sugar, salt, cinnamon and lemon zest in large bowl. Stir in noodles. Add raisins, nuts and fruit; toss well. Spoon into prepared pan.

Bake until set and golden brown, about 40 minutes. Let stand 5 minutes. Loosen with spatula; invert over serving dish.

Makes 8 servings
Adapted from source: Favorite Recipes and Family Recollections edited by Selma Shankerman Mayer, Phoebe Mayer Cotton and Shirley Sher Berdie