Today is a Jewish holiday and it wouldn’t be a holiday in our house without my mother’s noodle kugel, so I’m sharing that recipe with you today. This comes from a cook book, “The Butcher the Baker the Matzoh Ball Maker, put together by the women in my childhood synagogue in Salinas, CA. There is not one standard way to make a noodle kugel; they vary from sweet to savory, with or without raisins, some cream based, some butter based. In my opinion, all are delicious! Enjoy!
Noodle Kugel
1 (8 oz) pkg. wide egg noodles
6 eggs slightly beaten
1/2cup sugar
1/2 tsp Salt
1/2 tsp vanilla
1/4 tsp cinnamon
1 small (8 oz.) can crushed pineapple, drained
1 pt creamed cottage cheese
1/2 pt. sour cream
1/2 cup butter
1/2 cup seedless golden raisins
1/4 cup corn flakes, crushed
Cook noodles according to package instructions. Drain and rinse with hot water. Put into large bowl with the eggs. Mix with large fork or sppn. Melt butter in saucepan. Add about half of it to noodle and egg mixture. Add all other ingredients. Heat oven to 350 degrees. Put most of the remaining butter (reserve about 2 tablespoons) into a 9x 13 inch Pyrex pan. Heat pan. Put your noodle mixture into it. Sprinkle iwth the slightly crushed corn flakes. Drizzle the reserved butter over it. Bake for about 50 minutes at 350 degrees , or until light brown.
