Use your noodle(s)

2 Feb

I found this funky paperback cookbook in my collection – another one that I don’t remember acquiring –  titled Celebrity Kosher Cookbook (1975) – and subtitled “A Sentimental Journey with Food, Mothers and Memories” by Marilyn Hall and Rabbi Jerome Cutler.

The recipe I tried was a winner. It was submitted by Norm Crosby, a hilarious comedian who passed away last year at 93. Noodle pudding is also known as “kugel” – which originated in Germany. It’s a baked casserole with starch (usually noodles or potatoes), eggs and fat. Kugels have many variations, from savory to sweet. This noodle pudding is on the sweet side and would make a great brunch, lunch or dinner side dish. It was also incredibly delish cold for breakfast the next day!

Noodle Pudding

2 eggs

1 4-ounce carton whipped cream cheese

½ teaspoon salt

Dash pepper

½ cup milk

½ cup sugar

½ cup raisins

¼ teaspoon cinnamon

8 ounces flat noodles, cooked and drained

Beat eggs and add cream cheese, salt, pepper, milk, sugar, raisins and cinnamon. Gently fold in noodles. Pour into buttered 1-quart casserole. Bake 1 hour in 325 degree oven.

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