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Food Is Love: Nana Ann's Noodle Kugel

Noodle-kugel

Every year, my friend Alice makes her grandmother's noodle kugel to break the fast on the Jewish day of atonement, Yom Kippur. Noodle kugel, sometimes referred to as luchen kugel or noodle pudding is a sweet side dish prepared with wide egg noodles.

Alice's Nana Ann would make this rich, eggy dish whenever Alice came to visit. "Food is love," Alice reminds me.

As is the case with so many great family recipes, this one was passed down from mother to daughter orally, and never written down until recently. I, for one, am thrilled to have it!

Nana Ann's Noodle Kugel

Ingredients:
12 to 16 ounces wide ribbon noodles
6 eggs
2 teaspoons vanilla
2 teaspoons salt
2/3 cup sugar
1 pint sour cream
16 ounces cottage cheese
1 stick (8 tablespoons) butter
Golden raisins, optional

Directions:
1. Preheat oven to 375 degrees F. Boil noodles according to package and drain.

2. Mix together eggs, vanilla, salt, sugar, sour cream and cottage cheese. Add raisins if desired. Add noodles and mix together.

3. Melt 3/4 of the butter and pour the melted butter into noodles. Pour noodle mixture into 9" x 13" glass baking dish. Dot the top with the remaining butter.

4. Cook for about one hour at 375 degrees until the top is brown. Serve warm or at room temperature. Leftovers are good cold too.

Alice's notes: I use Manischewitz noodles because that's what Nana used. I also use low-fat cottage cheese and unsalted butter. Raisins are optional, but Nana always used golden raisins, so I do too, two fistfuls or so.

Makes 16 large servings

--Tracy Schneider

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Comments

Yummy and delicious. My youngest daughter got this recipe from Seventeen Magazine when she was about 13.

I tried Kugel for the first time this year, and am hooked. It really is the ultimate comfort food, and what a great way to illustrate the concept of "food is love"!

Thank you so much for bringing up the recipe, I love it so much is this any way for delivery for this food?

vee

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