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Title: Apple and Noodle Kugel
Categories: Pasta Side Jewish Holiday
Yield: 8 Servings
| 4 | Eggs | |
| 1 | lb | Creamed cottage cheese |
| 1 | c | Dairy sour cream |
| 1/4 | c | Sugar |
| 1 | tb | Ground cinnamon |
| 3/4 | ts | Salt; optional |
| 1/2 | ts | Ground nutmeg |
| 1 | ts | Vanilla extract |
| 2 | c | Green apples; peeled and diced |
| 1 | c | Dark raisins |
| 1/2 | lb | Medium-width egg noodles slightly undercooked and drained (4 |
| 2 | tb | Butter or margarine |
| 1/2 | c | Cornflake crumbs |
| 1/4 | c | Slivered almonds; blanched |
In large bowl beat eggs with cottage cheese, sour cream, sugar, cinnamon, salt, nutmeg and vanilla. Stir until well mixed. Stir in apples, raisins, and noodles until well mixed. Pour into buttered 12x8x2-inch baking dish. In small saucepan, melt butter. Stir in cornflake crumbs and almonds. Spoon over noodle mixture. Bake in preheated 350 degree oven 40 minutes or until crumbs are golden. If desired, serve with sour cream and garnish with ground nutmeg.
Judi's Notes: This is sinfully delicious. A couple tablespoons of brandy couldn't hurt it either!
From the MM recipe database of Judi M. Phelps. Internet: jphelps@shell.portal.com
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