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1364 Lincoln Ave.,Holbrook
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727992-1
DIG INTO A
SWEET AND
TRADITIONAL
NOODLE DISH
When preparing meals for Chanukah
celebrations, some families may want
to serve kugel. Kugel is a Jewish dish
that is similar to a casserole or pudding. Kugel
originated more than 800 years ago in southern
Germany. Kugel soon became a staple within
Jewish households throughout eastern Europe
and eventually the United States.
There are many ways to make kugel. Some recipes
feature potatoes, bread or rice as the main
starchy ingredient. Kugel also can be sweet or
savory. "Lokshen" (noodle) kugel is perhaps
the most traditional. It blends light and airy egg
noodles with moist and creamy dairy ingredients.
Chanukah celebrants can try this recipe for
"Noodle Kugel," courtesy of Taste of Home.
Noodle Kugel
Serves 15
1 package (1 pound) egg noodles
1/2 cup butter, melted
8 large eggs
2 cups sugar
2 cups sour cream
2 cups 4 percent cottage cheese
Topping
3/4 cup cinnamon graham cracker crumbs
(about 4 whole crackers)
3 tablespoons butter, melted
1. Cook noodles according to package directions;
drain. Toss with butter; set aside. In a large bowl,
beat the eggs, sugar, sour cream and cottage
cheese until well blended. Stir in noodles.
2. Transfer to a greased 13 x 9-inch baking dish.
Combine the cracker crumbs and butter; sprinkle
over top.
3. Bake, uncovered, at 350 F until a thermometer
reads 160 F, 50 to 55 minutes. Let stand for 10
minutes before cutting. Serve warm or cold.
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