| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
|
12 |
Servings |
INGREDIENTS
| 7 |
|
Eggs |
| 1 |
c |
Sugar |
| 1 |
c |
Raisins |
| 1 |
sm |
Crushed Pineapple In Juice; with juice |
| 8 |
oz |
Cream Cheese; softened |
| 1 |
lb |
Cottage Cheese |
| 1 |
|
Container; (Small) Sour Cream |
| 1 |
c |
Milk |
| 1 |
tb |
Vanilla |
| 1 |
lb |
Noodles; cooked |
| 3 1/2 |
sl |
Bread |
| 1/4 |
c |
Sugar |
| 1 1/2 |
ts |
Cinnamon |
| 3/4 |
|
Stick Margarine; melted |
INSTRUCTIONS
Recipe By : Sharon Mart, Florida
Spray Pam on large roasting pan or 4 small aluminum pie pans. Preheat oven
at 400°.
Mix eggs and sugar; add milk. Add raisins, pineapple, cream cheese
(softened in microwave and cubed), cottage cheese, sour cream and vanilla.
Stir well. Add noodles. Stir and place in pan.
Crumb the bread in food processor, add the sugar and cinnamon through the
top and process.
Sprinkle topping on top of noodle mixture with your hands. Bake 40 minutes.
NOTES : Smells wonderful...our favorite kugel!
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Aug 30,
1998, converted by MM_Buster v2.0l.
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