| (a.k.a. Adele's wonderful contribution to any gathering)
Fruit-Gazed Noodle Pudding
| |
3 cups medium noodles |
| |
6 eggs |
| |
1/4 lb. butter |
| |
2 lbs. creamed cottage cheese |
| |
1/2 cup sugar |
| |
1 tsp. salt |
| |
1 pint sour cream |
| |
1 tsp. vanilla |
|
2 tbsps. flour |
Cook noodles in boiling water for about 10 minutes. Rinse with cold water and let drain. Place noodles in a large bowl and add 1/8 lb. melted butter. Set aside.
Separate 6 eggs. Beat the yolks, add the creamed cottage cheese, sugar, salt, sour cream, 1/8 lb. melted butter and 1 tsp. vanilla. Sift in 2 tbsp. flour and blend.
Fold in stiffly beaten egg whites. Divide this creamy mixture in half. Mix 1/2 of the mixture with the noodles.
Grease a utility pyrex dish and put the mixture that had been mixed with the noodles into the pyrex dish. Pour the rest of the creamy mixture on top.
Bake at 325 degrees for 1 hour. Serve with glazed strawberries or raspberries.
GLAZE
Hull and slice 2 pints strawberries or raspberries in half, lengthwise. Arrange cut-side down in design. Melt 1 cup red currant jelly with 2 tsp. water over low heat. Brush over fruit to glaze. Chill 3 - 4 hours.
Serves 20 "normal" eaters. However, after a morning of shooting, I'd cut that number to 15.
Workshops | Articles | Bag | Gallery | Bio | Recipes | Testimonals | Home |
|
