Adapted from the Siegal family of Atlanta, GA self-published cookbook, Seasons and Seasonings of the Siegal Family and Their Descendants: Favorite Recipes and Family Recollections.
6 ounces medium egg noodles
1/4 cup (1/2 stick) margarine, softened
1/2 cup light brown sugar
8 slices pineapple, well-drained
1/4 cup cooking oil or melted margarine
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon grated lemon rind
1/2 teaspoon raisins
1/2 cup chopped nuts
1/2 cup dried fruit (apricots, prunes or dates, finely chopped)
Cook noodles according to package directions, until al dente. Drain.
Preheat oven to 350 degrees. Coat a 9-inch square pan with the softened margarine; sprinkle with the brown sugar. Cut pineapple slices in half and arrange on top of the sugar.
In a large bowl, beat the eggs and oil or margarine with the sugar, salt, cinnamon and lemon rind. Add the noodles and stir. Add the raisins, nuts and dried fruit. Stir to combine and spoon into the prepared pan.
Bake 40 to 50 minutes until set and golden brown. Let stand 5 minutes. Loosen with spatula and invert over serving dish.
Yield: Serves 8