| 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.”