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     Title: Lokshen Kugel (Classic Jewish Noodle Pudding)
Categories: Jewish, Puddings
     Yield: 36 Servings

     1 lb Cottage cheese
     3 c  Sour cream
   1/4 c  Milk
   1/2 c  Unsalted butter; melted
     4    Eggs; up to 6, depending on
          -how rich you like it
   1/2 c  Sugar
   1/2 ts Vanilla extract
     1 lb Broad or thin noodles;
          -cooked
   1/2 c  Raisins
          Cinnamon and sugar; for
          -topping

 In a large mixing bowl, combine cheese, sour cream, milk, and half of
 the melted butter. Beat together the eggs, sugar, and vanilla and add
 to cheese mixture. Then add the cooked noodles and raisins; turn into
 large buttered pan or two smaller ones. Top with remaining melted
 butter. Mix together some cinnamon and sugar and sprinkle on top.
 Crushed cornflakes may also be used as topping with the cinnamon and
 sugar. Bake at 350°F for about 1 hour or until lightly browned. May
 be frozen and reheated.

 Note: I find it unnecessary to do the eggs, sugar, and vanilla
 separately. I put it all in the 25-cup Tupperware mixing bowl and mix
 with a wire whisk. This makes a really large quantity. I find my
 lasagna pan the perfect size. You can easily halve the entire recipe
 if it is only a sidedish for a family dinner. Another beauty of this
 dish is that, for buffets, it's tasty even at room temperature; you
 don't have to worry about keeping it hot.

 Recipe by The Joy of Israel by Ricky Friesem and Gerry Hornreich

 Recipe FROM: <https://web.archive.org/web/20170328105826/
 http://recfoodcooking.org/sigs/Ruth Heiges/
 Lokshen Kugel%2C Classic Jewish Noodle Pudding.html>

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