Title: Ruth's Kugel
Categories: Jewish Pasta Dessert Lowfat
Yield: 1 Servings

1	lb	Egg noodles, cooked and
		Rinsed
1 1/2	c	Sugar
2	c	White raisins or chopped
		Apple
1	lb	Cottage cheese
1/2	lb	Cream cheese
1/2	lb	Butter
6		Eggs
1	qt	Milk

Combine all ingredients except noodles and raisins in large mixing bowl. Carefully stir in noodles and raisins. Pour mixture into 2 greased 9" X 13" pans or 5 "small" disposable loaf pans (approx. 8" X 4"). Bake at 350 degrees: 1 1/2 hours for large pans; about 30 min. for small. (Freezes well. Thaw and heat through.) If you use disposable pans, don't bother with greasing.

This is my mother-in-law's recipe for kugel. It's other name is "heart-attack-in-a-casserole", so I make it only once a year and even then make it as several portions to be frozen and eaten with long periods of recovery in between. Go ahead and delude yourself by using "No Yolks" and low-fat cheese and milk products (not non-fat, please). I always use the chopped apples, but that's a matter of taste.

From: Mark Cohen or Donna Himelfarb

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