RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Noodle Kugel Souffle - dairy
From: L.A. Times, Sept. 15th, 1997 (Yom Kippur Menue Breaks the Fast) 3 eggs separated 2 tbsp sugar 1/2 cup butter or margarine melted 1 cup sour cream 1 pint small curd cottage cheese 1/2 cup golden raisins (optional) 1/2 tsp. salt 1 - 8 oz pkg. - medium egg noodles In a large bowl beat yolks, sugar and butter together. Add sour cream, cottage cheese, raisins, salt and blend well. Cook noodles according to package directions and fold into yolk mixture. Cover and refrigerate until 1 hour before serving. Then, fold in stiffly beaten egg whites. Grease and dust a 2-quart souffle dish with matzo meal. Or use 12-(1/2 cup) individual baking dishes. Pour in noodle mixture and bake at 375* for 40 - 50 minutes or until golden brown. Makes 12 servings.
