Peach noodle kugel
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cottage cheese (I used 2% fat) |
| ½ | cup | Sugar |
| 1 | cup | Whiskey |
| 12 | ounces | Wide flat egg noodles |
| ¼ | pounds | Butter or margarine; melted |
| 4 | larges | Eggs; lightly beaten |
| 2 | tablespoons | Cinnamon |
| 4 | mediums | Peaches; diced |
| 1 | cup | Raisins |
| 1 | cup | Brown sugar |
Directions
Source: Jeff Freedman
In a large pot of salted boiling water, cook noodles until done; about 10 minutes/ Drain in a colander. In a large mixing bowl, combine all ingredients except the brown sugar. Fold well.
Bake in a 375F oven for 25 minutes. Sprinkle the brown sugar generously to cover the top. Bake another 10 minutes. Posted to JEWISH-FOOD digest V97 #238 by Nancy Berry <nlberry@...> on Aug 24, 1997