Signature Dish of Ruth Heiges

Lokshen Kugel, Classic Jewish Noodle Pudding

This is from "The Joy of Israel" (editor's note: book is out of print (jtg)) cooking by Ricky Friesem and Gerry Hornreich. It is absolutely the tastiest I have ever had, since I don't care for overly sweet ones.

It's a great buffet dish, since it also tastes good at room temperature and can be cut into at least 36 portions.

Ruth

1 lb cottage cheese (low-fat is fine)
3 cups sour cream (even a little less will do; low-fat is fine)
1/4 cup milk
1/2 cup melted margarine (unsalted)
4 to 6 eggs, depending on how rich you like it (go for broke)
1/2 cup sugar
1/2 tsp vanilla extract
1 lb broad or thin noodles, cooked
1/2 cup raisins
cinnamon and sugar (for topping)

In a large mixing bowl, combine cheese, sour cream, milk and half of the melted margarine. Beat together the eggs, sugar and vanilla and add to cheese mixture. Then add the cooked noodles and raisins; turn into large buttered pan or two smaller ones. Top with remaining melted margarine. Mix together some cinnamon and sugar and sprinkle on top. Crushed cornflakes may also be used as topping with the cinnamon and sugar. Bake at 350° for about an hour or until lightly browned. May be frozen and reheated.

Note: I find it unnecessary to do the eggs, sugar and vanilla separately. I put it all in the 25-cup Tupperware mixing bowl and mix with a wire whisk. This makes a really large quantity. I find my lasagna pan the perfect size. You can easily halve the entire recipe if it is only a sidedish for a family dinner. Another beauty of this dish is that, for buffets, it's tasty even at room temperature; you don't have to worry about keeping it hot.

Back to recipe index.