| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Ethnic, Cheese, Side dishes | 1 | Servings | |
INGREDIENTS
| 1 | lb | Wide egg noodles |
| 3/4 | lb | Creamed cottage cheese |
| 1/2 | lb | Fresh chevre (goat cheese) |
| Crumbled | ||
| 1 | c | Sour cream |
| 1 | c | Finely chopped scallions — |
| W/some green | ||
| 1 | To 2 T | |
| 2 | ts | Kosher salt |
| 1 | ts | Freshly ground pepper |
| 1/2 | c | (1 stick) unsalted butter — |
| Melted | ||
| 6 | lg | Eggs — beaten |
| Minced fresh chives |
INSTRUCTIONS
Preheat oven to 350. Thoroughly butter a 12x9 baking dish. Bring a large pot of salted water to a brisk boil. Add noodles and cook just until tender, about 10 minutes. Drain thoroughly and cool. In a large mixing bowl, blend cottage cheese, chevre, and sour cream. Add scallions, chives, salt & pepper, melted butter and beaten eggs. Blend thoroughly. Fold in noodles and blend well. Pour into the prepared baking dish. Bake for 1 hour or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Recipe By : Bevmed From: Favorite Fruitcakes By Moira Hodg File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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