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NOODLE PUDDING/ LOKSHEN KUGEL
It is traditional to eat dairy products at Shavout because historically
it was the only time when grass was growing in the parched land,
allowing chickens to lay more eggs and cows and goats to produce
more milk.
it was the only time when grass was growing in the parched land,
allowing chickens to lay more eggs and cows and goats to produce
more milk.
½ lb. Broad noodles
4 eggs
½ c. sugar
½ c. butter or margarine
8 oz. Cottage cheese
8 oz. Sour cream
4 eggs
½ c. sugar
½ c. butter or margarine
8 oz. Cottage cheese
8 oz. Sour cream
1.) Cook noodles according to directions on package. Drain.
2.) Preheat oven to 350 F.
3.) In large bowl, beat eggs, adding sugar a little at a time.
4.) Melt butter in small saucepan over low to medium heat.
5.) Add cottage cheese, sour cream, melted butter, and
noodles to egg mixture
and mix well.
6.) Pour mixture into a greased 1 –quart casserole dish and
bake at 350 F for 45 minutes.
2.) Preheat oven to 350 F.
3.) In large bowl, beat eggs, adding sugar a little at a time.
4.) Melt butter in small saucepan over low to medium heat.
5.) Add cottage cheese, sour cream, melted butter, and
noodles to egg mixture
and mix well.
6.) Pour mixture into a greased 1 –quart casserole dish and
bake at 350 F for 45 minutes.
Serves 4-6
Low-fat or nonfat cottage cheese and sour cream,
respectively, can be substituted.
Preparation time: 25 minutes
Baking time: 45 minutes
Low-fat or nonfat cottage cheese and sour cream,
respectively, can be substituted.
Preparation time: 25 minutes
Baking time: 45 minutes
| Ministry of Gates of Praise Ministries, Inc. © Copyright Gates of Praise Ministries 2007 |