Yield: 1 Servings
|¾ cup||Golden raisins|
|2||Tablesppon brandy (peach or apricot preferred)|
|12 ounces||Wide dry noodles|
|1 cup||Sour cream|
|4 ounces||Cream cheese (not whipped)|
|4 ounces||Muenster cheese (4 ounces by weight)[grated, if not using food processor)|
|¼ cup||Butter, plus 2 tbps. (at room temperature)|
|1 dash||Ground cinnamon (I used 1/4 tsp)|
I live in Los Angeles, this recipe is from the 9/19/96 Daily News. I made two, the original, and "My Style" subbed Pepper Jack for the Muenster. Used El Presidente Mexican brandy too! Omitted the sugar. Used 8 ounces of cream cheese. Both were delish! 9/19/96 L.A. Daily News Soak raisins in brandy at least 20 minutes (you may set aside in the refigerator overnight) Boil noodles until al dente. In blender, combine eggs, sour cream, cream cheese, cheese, the ¼ butter, sugar, salt,and cinnamon. Blend until smooth. I mixed by hand, using grated cheese.
In a large bowl, combine noodles, creamed mixture and raisin mixture. If it looks dry, add ½ water. Turn into a buttered 9" x 13" pan. Bake 20 minutes at 350 degrees F., then brush with remaining 2 tbsp. softened butter and bake another 20 minutes. If the top looks too dry, cover loosely with foil the last ½ of cooking.
Posted to JEWISH-FOOD digest V97 #037 From: MGB <DonutDolly@...>
Date: Tue, 24 Sep 1996 21:32:15 -0700