Conference turris::cooks

    Peigi,
    
    I use the recipe that's listed on the GOODMAN's egg noodle box. It's
    very similar to the one listed in .1, and the box also lists two other
    kugel recipes. BTW, Kugel actually means "noodle pudding" and there are 
    many different kinds of Kugel. The one listed in .1 and on the
    GOODMAN's box is a "sweet" kugel. 
    
    I'm making it this weekend too. Next week it'll be back to salads with
    no dressing for me!
    
    Good luck.
    
    Nell

Here is a recipe for Noodle Kugel.  I have included both the original
recipe and the variations I did to make it a little lower in fat.

 Cook 1/2 lb broad egg noodles and mix together with the following:

 1 cup sour cream (I used yogurt)
 1 cup cottage cheese (I used ricotta)
 4 eggs beaten (I used three, or you can use Egg Beaters)
 1/4 stick melted butter
 1/2 cup chopped apple
 1/2 cup raisins
 1/2 teaspoon cinnamon
 1/4 cup sugar

 Pour into a greased 9 X 13  baking dish.  Dust with cinnamon.  Sprinkle
 with slivered or sliced almonds (optional).  Bake at 350F for 1 hour.


 Hope you like it.
 Leslie

    And then there is a Fleishic Kugel that is not so decadent to the
    arteries: This is pareve and can be eaten with dairy or meat, but is
    traditionally eaten with a meat dish like brisket.
    
    I do not remember the exact recipe but it goes something like this:
    
    Boiled wide egg noodles            1/2 pound
    A couple of eggs                   2 or 3
    Some corn oil                      1/3 cup
    Sugar                              1 cup
    Salt                               1 tsp (salt brings out the sweetness)
    Raisens                            1/3 cup
    
    Bake in (un-buttered -- the oil will not let it stick) glass pan for
    about an hour or until golden with little brown spots on top.

    In looking through old notes, I came across this one, and couldn't
    resist entering my recipe (or should I say my mother's :-).  It's
    called Overnight Noodle Kugel because you prepare it the night before,
    and then let everything soak in overnight.
    
    Enjoy!
    
    Sarah
    
    
    
    
    
		=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
		-=-					      -=-
		=-=          OVERNIGHT NOODLE KUGEL           =-=
		-=-					      -=-
		=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=



		12 oz. Box of Wide Egg Noodles
		1 Stick Margarine (or butter)

		1 lb. Cottage Cheese (creamy style works best)
		1 Cup Sour Cream
		1 Tbsp. Cinnamon

		3 Eggs
		2 Cups Milk
		1 tsp. Vanilla
		Scant � Cup Sugar

		--------------------------------------------------

		
		o Cook noodles until done (but not overdone).  
		o Melt margarine in long rectangular pan (9 x 13)
		o Pour noodles into pan, coating them (and the pan)
			with margarine
		
		o While noodles are cooking, combine Cottage Cheese,
			Sour Cream, and Cinnamon in a large bowl
		o Pour buttered noodles into bowl, and coat w/ mixture
		o Pour noodle mixture back into your pan, patting it
			down so that it's flat

		o Combine Eggs, Milk, Vanilla, and Sugar.  Mix well,
			and pour over noodle mixture
		o Cover, and refrigerate overnight

		o When ready, uncover and cook at 350� for 1� - 1� hrs.
			(top should be fairly well browned)



		This freezes well.  To make a lower calorie/lower 
    		cholesterol version, use skim milk, lowfat cottage 
    		cheese, and/or substitute yogurt for sour cream. 
    		Many people add raisins and/or apples to their noodle
    		kugel, althouth I like it as is.  

I just had this at a Christmas party this past weekend, however, the cook also
put in pineapple and cherries.  It was excellent.  The only thing is, it was served
along with the meal, and I would serve it as an appetizer or a dessert or a 
stand alone.  

    
    re: -.1
    
    I've only seen it used as a side-dish, although I've used the leftovers
    as a stand-along myself.  The version I put in is sweet, but not very
    sweet.  That could be changed to suit the cook though....
    
    
    Sarah