YERUSHALMI KUGEL (10 portions)

41/2 cups water

1/2 cup (1 stick) parave margarine

1 cup regular sugar

1 heaping teaspoon ground black pepper (I use a bit less than tsp.)

2 teaspoons salt

12 ounces  fine noodles, uncooked (Daphna uses manishewitz)

2 eggs

4 tablespoons dark brown sugar

3 tablespoons vegetable oil 

Heavily grease a bundt pan with nonstick cooking spray or margarine.  Set aside. Preheat oven to 350 degrees.  (You really need to grease the bundt pan well or you won't be able to get it out of the pan b/c parts will stick. It might be easier for you to make it in an aluminum foil pan (doubled) but the presentation won't be as nice). 

In a pot, bring the water, margarine, regular sugar, pepper, and salt to a boil.  Turn off the heat.  Add the noodles.  Stir. Cover the pot and let stand 12-15 minutes. 

In a small bowl, mix the eggs, brown sugar, and vegetable oil.  Add egg mixture to the noodle mixture.  Re-cover the  pot.  Let stand 10-15 minutes. 

Pour into the prepared bundt pan.  Bake 1 and 1/4 hours-1 and 1/2  hours.  Remove from pan immediately when done.