RFCJ RECIPE ARCHIVE
Posted by : Beth Greenfeld Corn and Coriander Kugel - dairy
From Pat Gold's collection Pat Gold was a friend of mine, and she died about a year and a half ago. She worked very hard to help create this newsgroup. I am thrilled to be able to present some of the recipes she collected, as a memorial to her. Beth Greenfeld * * * * * * * * (serves 8-10) 1-1/2 sticks (3/4 cup) butter, melted 1 pound medium egg noodles 1/2 pound cream cheese, slightly softened 2 cups sour cream 6 eggs, separated 1 cup corn kernels, cooked 1/4 cup chopped fresh coriander 1 cup sugar 5 tablespoons dry bread crumbs 1. Coat an 8-inch square baking pan with a small amount of the butter. 2. Cook the noodles in boiling, lightly salted water. Drain and rinse the noodles. Shake out all the excess water. Put the noodles into a bowl and toss with the remaining melted butter, reserving 1 tablespoon. 3. Toss the corn and coriander with the noodles. 4. Beat the egg whites with the sugar until shiny and stiff. Gently fold the whipped whites into the noodles. Pour the mixture into the buttered baking pan. 5. Heat the remaining 1 tablespoon of butter in a saute pan and add the bread crumbs, cooking until lightly browned. Sprinkle the crumbs evenly over the top of the noodles. Place in a preheated 350-degree oven for 1 hour or until the top is golden brown. Let chill before cutting into triangular shapes. (Cut squares and then cut in half to form the triangles.) This can be prepared a day ahead and reheated.
