|1 pounds||Uncooked elbow or spiral macaroni; cooked al dente|
|2 pints||Dairy sour cream|
|2 pounds||Large curd cottage cheese|
|½ cup||Unsalted butter; melted|
|2 tablespoons||Vanilla extract|
(This recipe was taken from the book, "Classics & Creations: A World of Vegetarian Cooking," published by Science of Spirituality in 1985) "This rich and slightly sweet specialty is a hit at any meal, buffet or party.
Drain pasta when cooked. Combine sour cream, cottage cheese, sugar, melted butter, vanilla extract and raisins. Stir into pasta. Butter a 10 x 15-inch baking pan and sprinkle a thin coating of cornflake crumbs on the bottom.
Pour in macaroni mixture. Top with a sprinkle of cinnamon, more cornflakes crumbs, then a little more cinnamon. Dot with 2 tablespoons butter. Bake at 350 degrees F. for 1 hour or until set and golden brown on top. Yield: 12 servings"
Posted to JEWISH-FOOD digest by Sandy English <yehudit@...> on Apr 09, 1998
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