Title: Cottage Cheese Noodles
Categories: Pasta Jewish
Yield: 1 Servings

12	oz	Wide Fresh (350g) OR
8	oz	Dried Commercial Noodles (250g)
2	tb	Butter (25g/1oz)
1 1/2	c	Fresh Cottage Cheese 150g/6z
1/4	c	Sour Cream (50ml/2fl.oz) or more Salt & Fresh Ground pepper
2	tb	Parsley; finely chopped
		Parmesan or Katchkaval Cheese [opt]; grated

Boil noodles in plenty of salted water, drain well. Melt the butter in a heavy bottomed pot. Add noodles & fry for a few mins until heated through. Fold in cheese & cream & heat for a few min more. The cheese should not cook as it becomes stringy & unpleasant. Add salt & pepper, sprinkle w/parsley, and serve hot. Some strong, dry, grated cheese, such as parmesan or katchkaval, can be sprinkled on top.

From: In Search Of Plenty: A History Of Jewish Food (Kyle Cathie Ltd.) By: Oded Schwartz FORUM: HOME Cooking DATE: Mar-24-95 FROM: Sam Lefkowitz MM by Deidre Ganopole

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