| 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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