| 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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