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1995-09-27
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From: plgold@ix.netcom.com (Pat Gold)
Newsgroups: rec.food.recipes
Subject: COLLECTION (2) Noodle Pudding
Date: 19 Jun 1995 20:03:35 -0400
Organization: Akademia Pana Kleksa, Public Access Uni* Site
Message-ID: <3s538n$snq@junior.wariat.org>
Noodle Pudding
There are all sorts of noodle puddings. The ones that I am
most familiar with are called "kugel." To quote Joan Nathan
"The first to bring noodle kugels to this country were probably
the Bavarian or Alsatian Jews who called them schalet." There
are all sorts of kugels, sweet kugels and meat kugels and
vegetable kugels and on and on. Your friend seems to want a
sweet noodle pudding. Here are a few recipes for them.
Noodle Pudding I
Yield: 10 to 12 servings
1 1 pound package broad egg noodles
1 stick (1/2 cup) butter or margarine
1/4 cup sugar
2 large eggs, slightly beaten
1/2 teaspoon cinnamon or to taste
2 Winesap apples
2 pears
1/2 to 1 cup orange juice
Juice of + lemon
1/2 to 1 cup raisins
1. Cook the noodles in boiling salted water for 10 minutes.
Drain and rinse with cold water.
2. Add the margarine or butter to the noodles and mix until
melted.
3. Add the sugar, eggs, and cinnamon. Grate the apples and
pears and add with the juices and raisins. Mix gently.
4. Pour into a greased 9 x 13 x 2-inch rectangular casserole.
Bake in a preheated 325 degree oven for 1-1/2 hours to 2 hours,
depending upon the degree of crustiness desired. Serve warm or
cold as a side dish with turkey, chicken, or brisket.
**********************************************************************
Noodle Pudding II
Yield: 4 to 6 Servings
1/2 pound broad noodles
2 cups cottage cheese
2 cups milk
1/3 cup butter or margarine, melted
2 teaspoons cinnamon
1/2 cup plus 2 tablespoons sugar
3 large eggs
1 teaspoon salt
1 cup sour cream or yoghurt
1/4 cup raisins
1/4 cup dried apricots or other dried fruit
1/4 cup slivered almonds
1. Cook the noodles according to the directions on the package
and drain.
2. Combine the cottage cheese, milk, butter or margarine, 1
teaspoon cinnamon, + cup sugar, eggs, salt, sour cream or
yoghurt, raisins, and apricots. Fold in the noodles.
3. Place in a greased 9 x 12-inch casserole.
4. Sprinkle with the remaining teaspoon of cinnamon and 2
tablespoons sugar. Cover with almonds.
5. Bake in a preheated 350-degree oven for 45 minutes to one
hour or until firm. Serve as a side dish with a fish or dairy
meal or as a dessert.
*******************************************************************
Noodle Pudding III
Yield: 10 to 12 servings
1-1/2 sticks (3/4 cup) salted butter or margarine
3/4 cup dark brown sugar
1 cup pecans, halved
1 pound wide noodles
4 large eggs
1 teaspoon cinnamon
2 teaspoons salt
1. Melt half the butter in a 12-cup mold or tube pan. Swirl
it around the bottom and up the sides.
2. Press the brown sugar into the bottom and press the pecans
into the sugar.
3. Boil the noodles according to the package directions and
then drain. Mix with the eggs, the remaining butter, melted,
cinnamon, sugar, and salt and our into the mold.
4. Bake in a preheated 350-degree oven for 1 hour and 15
minutes or until the top is brown. Let sit for 15 minutes
before unmolding. The top will become slightly hard like a
praline. Serve cold or at room temperature.
***************************************************************
Noodle Pudding IV
This is the kugel that my family loves.
1 package extra wide egg noodles (7 or 8 ounces)
1/2 cup sugar
1/2 cup raisins
1/4 teaspoon cinnamon or to taste
1/2 teaspoon salt (optional)
2 eggs well beaten
1/2 cup butter or margarine
Cook noodles. Drain well. Combine first 6
ingredients in bowl. Melt butter and blend well
with noodle mixture. Spread in well greased
baking pan. Sprinkle top with a little extra
cinnamon. Bake in a pre-heated 375 degree
oven for about 45 minutes or until nicely browned
and bubbling on top.
This recipe can easily be doubled.