| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegetarian |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Uncooked elbow or spiral macaroni; cooked al dente |
| 2 |
pt |
Dairy sour cream |
| 2 |
lb |
Large curd cottage cheese |
| 1 |
c |
Sugar |
| 1/2 |
c |
Unsalted butter; melted |
| 2 |
tb |
Vanilla extract |
| 1 |
c |
Raisins |
|
|
Cornflake crumbs |
|
|
Ground cinnamon |
| 2 |
tb |
Butter |
INSTRUCTIONS
(This recipe was taken from the book, "Classics & Creations: A World of
Vegetarian Cooking," published by Science of Spirituality in 1985)
"This rich and slightly sweet specialty is a hit at any meal, buffet or
party.
Drain pasta when cooked. Combine sour cream, cottage cheese, sugar, melted
butter, vanilla extract and raisins. Stir into pasta. Butter a 10 x 15-inch
baking pan and sprinkle a thin coating of cornflake crumbs on the bottom.
Pour in macaroni mixture. Top with a sprinkle of cinnamon, more cornflakes
crumbs, then a little more cinnamon. Dot with 2 tablespoons butter. Bake at
350 degrees F. for 1 hour or until set and golden brown on top. Yield: 12
servings"
Posted to JEWISH-FOOD digest by Sandy English <yehudit@earthlink.net> on
Apr 09, 1998
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