| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Polkadot, Lisa, Rice/pasta, Desserts |
12 |
Servings |
INGREDIENTS
| 500 |
g |
Medium broad egg noodles |
| 110 |
g |
Sweet butter, softened |
| 6 |
lg |
Eggs, separated |
| 250 |
g |
Creamed cottage cheese |
| 250 |
g |
Sour cream |
| 100 |
g |
Sugar |
| 4 15/16 |
ml |
Cinnamon |
| 9 7/8 |
ml |
Vanilla |
| 14 3/4 |
ml |
Orange peel, grated |
| 500 |
g |
Apples, peeled, cored, sliced thinly |
| 59 1/8 |
ml |
Sugar mixed with |
| 14 3/4 |
ml |
Ground cinnamon |
INSTRUCTIONS
Cook noodles in boiling, salted water until just tender, about 10
minutes.Drain well and transfer to a large mixing bowl. Add butter and mix
until the butter is melted. Set aside.
In another mixing bowl, combine egg yolks, cottage cheese, sour cream,
sugar, cinnamon, vanilla, orange peel, apples and raisin. Add this mixture
to the noodles and mix thoroughly.
Quickly beat egg whites until stiff.Fold the whites into the noodle mixture
thoroughly.Pour the noodle mixture into a greased 2 1/4 liter (2 1/2 quart)
casserole, suitable for the table. Sprinkle the cinnamon-sugar mixture
evenly over the top.
Bake in a preheated 205 C (400 F) oven for 45 minutes.
Serve from the casserole, either hot or at room temperature. The kugel can
be rewarmed in a 175 C (350 F) oven for 15 minutes.
Betayavon!
~- Mirjam
serves 12!
* The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA
Posted to MC-Recipe Digest V1 #707 by Lisa Clarke <lisa@gaf.com> on Aug 1,
9
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