oup with Rosemary 
These are made from my Grandma's recipe, and we serve them every year at break fast in her honor. I can't imagine my Yom Kippur break fast meal without them!
Grandma Jeanie’s Noodle Pudding D Yield: 60 muffin size puddings
The rich smell of cottage cheese, sour cream, cinnamon and noodles baking in the oven can’t be beat. Serve them plain or with sour cream on the side. They are a guilty pleasure.
Prep time: 30 min. Baking time: 30-45 min.
INGREDIENTS
36 oz. medium egg noodles
2 sticks margarine-softened*
¾ cup sugar (or more to taste)
3 tablespoons cinnamon (or more to taste)+ some for sprinkling the tops
8 oz. sour cream
16 oz. small curd cottage cheese
9 eggs
*You can use unsalted butter but I found the puddings to be too rich and greasy when I did so.
Baking spray
EQUIPMENT
Muffin tins
Large pot
colander
Large mixing bowl
DIRECTIONS
1. Preheat oven: 350 F.
2. Spray muffin tins and set aside.
3. Bring three quarts of lightly salted water to a boil. Add noodles and follow package directions for par-boiled noodles. Drain noodles in colander.
4. Beat eggs in mixing bowl with sugar and cinnamon. Add warm noodles and margarine. Stir well. Add cottage cheese and sour cream and stir again. Taste. Add more sugar /cinnamon if necessary.
5. Fill muffin tins to the top and sprinkle them with a little more cinnamon. Bake 30-45 min. or until tops have browned. Carefully, empty muffin tins on cooling racks. Repeat process until all the noodle mixture has been baked. Serve puddings warm with sour cream on the side.
6. These puddings freeze very well. Cool them completely and freeze them in a pan separating the layers with waxed paper. Defrost completely before warming in the oven.
It's easy to forget that after preparing for two days of feasting, you still have to remember to cook for Friday night!INGREDIENTS
DIRECTIONS
1. Crumbs: Insert steel knife into bowl of processor. Combine brown sugar and flour in bowl and pulse for one minute. Cut margarine into tablespoons and add to processor. Pulse on and off for a few minutes until mixture starts to form soft lumps. Set aside.
2. Preheat oven to: 375 F.
3. Quarter, core and peel apples. Place them in a large mixing bowl. Grate lemon directly over apples. Squeeze lemon juice over apples and toss lightly. Add white sugar, cinnamon and nutmeg and toss again.
4. Pour apple mixture into baking dish and cover with soft crumbs. Place in oven and bake 45 minutes or until you see the apple juices bubbling at the top of the crumbs. Remove from oven and cool on rack. Serve warm or at room temperature (even cold is good).
INGREDIENTS
EQUIPMENT
DIRECTIONS
1. Preheat oven to: 350 F.
3. Clean chicken thoroughly. Remove any unsightly pieces of fat and bone. Rinse well.
4. Pour crumbs into a plastic bag. Add one chicken breast at a time and shake vigorously until it is completely coated with crumbs. Repeat process with remaining breasts. Set aside.
5. Melt six tablespoons margarine in skillet over medium-high heat. Place no more than three or four chicken breasts in skillet at one time. Brown them on both sides over high heat. Add more margarine- one tablespoon at a time if needed. Place browned chicken breasts in a single layer in baking pan.
6. Peel and chop onion finely. Sauté onions in margarine remaining in skillet. Add chicken stock and wine to the onions and bring to a boil. Remove skillet from heat. Ladle sauce over and around chicken breasts. Bake chicken breasts, uncovered, for 30 minutes.
7. While chicken is baking, wipe mushrooms clean trim their stems. Slice mushrooms thinly.
8. Melt three tablespoons margarine in skillet. Sauté mushrooms quickly over high heat. Remove mushrooms from skillet with a slotted spoon and scatter over baked chicken. (The recipe may be cooled, wrapped and frozen at this point. The grapes should be added after chicken has defrosted. Heat chicken in a 325 F. oven for 35-45 minutes before serving.)
9. Rinse grapes and scatter them over chicken. Bake 30 minutes more. Serve hot with rice.
Posts
All Comments
