| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Historical |
Side, Dishes-, Noodles |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Very best medium noodles |
| 1 |
c |
Creamed cottage cheese |
| 2 |
tb |
Butter; softened |
|
|
/4 cup cream cheese |
| 1 |
c |
Sour cream |
| 1/2 |
md |
Onion; diced |
| 1 |
|
Clove garlic; finely minced |
| 1 |
tb |
Worcestershire sauce |
|
|
Salt and pepper; to taste |
| 1/2 |
c |
Freshly grated Parmesan cheese |
| 1 |
c |
Grated sharp cheddar cheese |
INSTRUCTIONS
OVEN: 350
Cook the noodles according to package directions and drain well. Cream the
cottage cheese, butter and cream cheese until well blended. Combine with
other ingredients except the cheddar cheese. Place in a well-buttered
casserole and sprinkle the cheddar cheese on top. Bake for 40 minutes.
Recipe obtained from: The Naples Daily News (food section) - Naples Florida
Thursday, September 4, 1997
Recipe by: Our Town Cookbook, Peterborough Historical Society, NH
Posted to JEWISH-FOOD digest V97 #246 by Linda Shapiro <lss@coconet.com> on
Sep 8, 1997
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