JENNY'S KEUGEL

Since we've been talking pasta, how about a keugel? I didn't know what that was until I had my first "noodle pie" at the apartment of a friend of mine many years ago. His mother was visiting and she made this for dinner. Since then, I've had many different kinds of keugel - savory, as well as sweet - and I've liked them all. Jenny told me that this particular recipe was an old family tradition (from which so many great recipes come) and that the amounts were measured by memory, not a recipe. Still, she was able to give me some direction and I've tried to remember her instructions as closely as possible. But feel free to experiment.

JENNY'S KEUGEL

serves 6



2/3 lb noodles, flat, but not wide

1/4 lb butter, melted

3 apples, cored, peeled and coarsely grated

4 eggs lightly beaten

1/2 pint sour cream

1/2 lb cottage cheese

1/4 C whole milk

one handful of raisins

1/3 C sugar

2-3 t vanilla extract

cinnamon for the top

1. Half cook the noodles and mix with the melted butter.

2. Except for the cinnamon, add the balance of the ingredients to the noodles in a large bowl, stirring until well combined.

3. Pour the keugel into a well-buttered casserole, sprinkle cinnamon on top and bake in a preheatedd 350 degree oven until brown around the edges, about 40 minutes, or until set.

4. Cool before cutting into servings.

Note: even though sweet, this is best served as a side dish, not as dessert. It can be made ahead and reheated or served at room temperature.