Recipe - Holiday Kugel

Three fourths cup Golden raisins
2 Tablesppon brandy (peach or
apricot preferred)
12 ounce Wide dry noodles
4 Eggs
1 cup Sour cream
4 ounce Cream cheese (not whipped)
4 ounce Muenster cheese (4 ounces by
weight)[grated, if not
using food processor)
One fourth cup Butter, plus 2 tbps. (at
room temperature)
3 tablespoon Sugar
One half teaspoon Salt
1 ds 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 One fourth 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 One half 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 One half of cooking.

Posted to JEWISHFOOD digest V97 #037

From: MGB DonutDolly@themall.net

Date: Tue, 24 Sep 1996 21:32:15 0700