It's not exactly my Bubby's recipe. She used to make it with a can of Del Monte's fruit cocktail ("without the liquid!"). I got a little fancier and used sliced pairs and raisins, just like a recipe I'd seen in Faye Levy's 1,000 Jewish Recipes. No matter what you do, it's hard to make a mess of eggs, cheese, butter and sugar.
Preheat oven to 350 degrees. Boil a bag, or a half bag, depending on the size of your baking dish, of egg noodles. Cook them until they're almost al dente then run them under cold water and let them sit. In a bowl, mix equal parts cottage cheese and sour cream (don't skimp on either one), half a stick of softened butter, two beaten eggs, sugar (more or less depending on how sweet you like it), a dash of cinnamon, raisins and thinly sliced pears or apples. Mix in the noodles then pour it all into a greased baking pan.
One last touch: Before you put it in the oven, drizzle a bit more softened butter over the whole thing. That'll get the top all crispy and brown. I cooked it for about an hour.
I'm now sending this over to Ruth's Presto Pasta Night. (Think of it as Jewish baked ziti.)
1 comment:
What a great looking version. It certainly reminds me of my family's version...although, in order to please everyone, my mother, grandmother and aunts left out the fruit. As for Faye Levy's book...well used in my home too.
Thanks for sharing with Presto Pasta Nights.
Post a Comment