| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | pk | (8 oz) cream cheese |
| 1/4 | lb | Margerine |
| 1/2 | c | Sygar |
| 4 | Eggs | |
| 1 | ts | Salt |
| 1 | c | Milk |
| 1 | ts | Vanilla |
| 1 | pk | (8 oz) medium noodles, cooked & drained |
| 1/2 | c | Graham cracker crumbs |
| 1 1/2 | ts | Cinnamin |
| 1/4 | c | Sugar |
INSTRUCTIONS
TOPPING Here is my family's favorite noodle kugal recipe. You can make it more or less sweet by controlling the amount (if any) of vanilla and sugar. Cream together the cream cheese and margerine until very fluffy. Add sugar and cream some more. Add eggs and milk and salt and vanilla and beat slowly until mixed. Stir noodles in by hand. Pour into a 9 X 12 cake pan (I have found pyrex to be best, because metal seems to leave a taste). Mix together the topping in another bowl: Sprinkle on top of noodle mixture. Bake in preheated oven for 20 to 25 minutes, until the top is puffy. Great warm or cold. We take this to most Kosher dairy meals. It is a great dish to pass around. Posted to JEWISH-FOOD digest V97 #035 by Simons <icsimons@airmail.net> on Jan 29, 1997.
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