| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
Side dishes, Z- shavous |
20 |
Servings |
INGREDIENTS
| 3 |
c |
Medium noodles |
| 6 |
|
Eggs |
| 1/2 |
c |
Butter |
| 2 |
lb |
Creamed cottage cheese |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Salt |
| 1 |
pt |
Sour cream |
| 1 |
ts |
Vanilla |
| 2 |
tb |
Flour |
INSTRUCTIONS
Cook noodles in boiling salted water about 10 minutes. Rinse with cold
water and let drain. Place noodles in a large bowl and add 1/4 cup (50 ml)
melted butter. Set aside.
Separate 6 eggs. Beat the yolks. Add the cottage cheese, sugar, salt, sour
cream, 1/4 cup (50 ml) melted butter and vanilla. Sift in flour and blend.
Beat the egg whites until stiff and fold in. Divide this creamy mixture in
half. Mix half with noodles.
Put the noodle mixture into a well- greased 8 x 11-inch (20 x 28 cm) glass
baking pan. Pour the rest of the creamy mixture on top.
Bake at 325 degrees F (160 degrees C) for 1 hour.
This recipe serves 20. It may be halved and baked in a 9- inch (23 cm)
square glass baking dish.
Source: Lillian Kaplun's Kitchen by Lillian Kaplun p. 193 Baruna Group,
Inc. 1994 ISBN 1-895555-60-4
Recipe by: Lillian Kaplun's Kitchen p. 193
Posted to JEWISH-FOOD digest by Linda Shapiro <<lss@coconet.com> on May 11,
1998
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