1 large (29-ounce) can of sliced peaches
1 medium (15-ounce) can of sliced peaches
7 eggs
1 cup sugar
1 teaspoon vanilla
1 teaspoon salt
1 pound (3 sticks) margarine, melted and cooled
1 pound matzoh farfel (coarsely crumbled matzoh)
cinnamon sugar (1 tablespoon sugar mixed with teaspoon cinnamon)
Preheat the oven to 350 degrees. Drain the peaches, reserving 1 cup of the liquid. Set aside both the peaches and the reserved liquid.
In a large mixing bowl, beat the eggs. Add individually the sugar, vanilla, salt, liquid from the peaches, melted margarine and matzoh farfel, mixing between additions.
Pour half of the mixture into a 9-by-13-inch pan. Arrange half the peaches on top. Cover with the remaining farfel mixture. Arrange the remaining peaches on top. Sprinkle with cinnamon sugar.
Place pan on aluminum foil-lined cookie sheet to catch drips. Bake in preheated oven for 1 hour, or until the kugel is set and the top is browned. Makes 16 servings.