Recipe - Kahlua Kugel

8 ounce Lasagna noodles
4 Eggs
One half cup Sugar
1 cup Small curd cottage cheese
1 cup Sour cream
1 cup Milk
One half cup Kahlua
One fourth cup Unsalted butter, melted

TOPPING
One half cup All purpose flour
One fourth cup Packed brown sugar
2 ounce Semi sweet chocolate, finely
chopped
1 teaspoon Instant espresso powder
1 teaspoon Unsalted butter, chilled and
chopped
Whipped cream (optional)

I wasn't sure about this one, as it is quite different. But it has been
asked for, so here it is. The recipe is from Hiram Walker's, Kahlua's
Comedy Club. That's the same Hiram Walker of distiller fame.
Cook noodles in 4 quarts of boiling water until tenderabout 10 minutes.
Drain and set aside.

Beat eggs with sugar, and rest of ingredients, including butter and blend
well. Pour 1 cup mixture into a buttered 9 inch baking dish. Top with
One fourth of noodles, arranged in a single layer. Repeat layering until
all ingredients are used up. Cover and refrigerate 4 hours minimum.

Preheat oven to 350F. Combine topping ingredients, except butter. With
fingers, rub cold butter into mixture to form coarse crumbs. You may make
topping up to two days in advance.

Sprinkle topping evenly over kugel. Bake at 350F until firm in center.
About 1 hour. Cool slightly. Cut warm kugel into serving squares and
serve with whipped cream, if desired.

From: Katie E Green kgreen@u.washington.edu

Posted to JEWISHFOOD digest V96 #55

Date: Sat, 19 Oct 1996 08:57:37 0700 (PDT)

From: jefffree@eskimo.com