| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheese, Ethnic, 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 |
t |
Kosher salt |
| 1 |
t |
Freshly ground pepper |
| 1/2 |
c |
1 stick unsalted butter |
|
|
Melted |
| 6 |
|
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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