| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | pk | (1lb) of medium to wide egg noodles |
| 7 | lg | Eggs |
| 1/2 | c | Milk |
| 1/2 | ts | Salt |
| 1 | cn | (15oz) crushed pineapple |
| 1 | c | Cottage cheese |
| 1/2 | c | Sugar |
| 1/4 | c | Melted butter or margrine |
| 3/ c corn flake crumbs | ||
| 1 | cn | (20oz) cherry pie filling |
INSTRUCTIONS
cook noodles as directed on package; drain In large bowl, beat eggs. Add milk, salt, pineapple plus syrup, cheese and sugar. Slowly add noodles. Mix melted butter and crumbs in a seprate bowl. Press crumbs on bottom of 9x13 inch pan. carefully add noodle mixture and spread evenly on crumbs. Spread cherry filling over noodles. bake a 350 for 40 minutes. Let kugel stand for 15 minutes before cutting. Makes 16 serving. This kugel is better the next day cold too. Posted to JEWISH-FOOD digest V97 #316 by XXAZ71A@prodigy.com (MRS NAOMI R SANDERS) on 4 De, c 1997
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”