| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | pk | (16-ounce) broad egg noodles |
| 6 | Eggs | |
| 1 | c | Sugar |
| 2 | c | Sour cream |
| 2 | c | Cottage cheese |
| 1 1/2 | c | Milk |
| 1 | c | Raisins |
| 4 | tb | Butter; melted |
| 2 | ts | Vanilla extract |
| Cinnamon; (optional) |
INSTRUCTIONS
Cook noodles according to the directions on the package; drain. In a large bowl, beat the eggs and sugar together and blend in milk, sour cream, cottage cheese, raisins, butter and vanilla. Add the noodles and blend well. Place in a 4 quart greased baking dish and sprinkle with cinnamon. Bake 1 hour at 350 degrees or until golden brown on top. Serve hot or cold. makes 10-12 servings. Posted to JEWISH-FOOD digest by Janifie Brown <yaniphia@yahoo.com> on May 4, 1998
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