| 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.
A Message from our Provider:
“Jesus, what happened to your hands?#Little girl”