Title: Noodles with Cottage Cheese & Butter (Luksche
Categories: Pasta Side Jewish
Yield: 4 Servings

1	lb	Egg noodles, medium wide
		Water
		Salt
1	pt	Dry cottage cheese or pot cheese
6	tb	Butter, softened to room temperature
1	ts	Salt
1/8	ts	White pepper

Bring a large pot of lightly salted water to a boil. Cook the egg noodles until tender. Drain and replace the pot over very heat. Add the cheese, butter, salt, and pepper. Toss everything together until the cheese starts to melt. Serve immediately with a green tossed salad. Makes 4 to 8 servings.

Recipe: Mama Leah's Jewish Kitchen, A Compendium Of More Than 225 úúúúúúúúúTasty Recipes -- Kugel To Kasha ~- Blintzes To Borscht -- úúúúúúúúúby Leah Loeb Fischer with Maria Poluskin Robbins. úúúúúúúúúCopyrighted 1990 Published by MacMillan Publishing Company.

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