Recipe - Pasta Kugel

1 pound Uncooked elbow or spiral
macaroni; cooked al dente
2 pt Dairy sour cream
2 pound Large curd cottage cheese
1 cup Sugar
One half cup Unsalted butter; melted
2 tablespoon Vanilla extract
1 cup Raisins
Cornflake crumbs
Ground cinnamon
2 tablespoon Butter

(This recipe was taken from the book, "Classics & Creations: A World of
Vegetarian Cooking," published by Science of Spirituality in 1985)

"This rich and slightly sweet specialty is a hit at any meal, buffet or
party.

Drain pasta when cooked. Combine sour cream, cottage cheese, sugar, melted
butter, vanilla extract and raisins. Stir into pasta. Butter a 10 x 15inch
baking pan and sprinkle a thin coating of cornflake crumbs on the bottom.
Pour in macaroni mixture. Top with a sprinkle of cinnamon, more cornflakes
crumbs, then a little more cinnamon. Dot with 2 tablespoons butter. Bake at
350 degrees F. for 1 hour or until set and golden brown on top. Yield: 12
servings"

Posted to JEWISHFOOD digest by Sandy English yehudit@earthlink.net on
Apr 09, 1998