Serve this amazing side dish to go along with a light dairy meal, as part of a brunch buffet, or for your Yom Kippur break the fast feast!
My wonderful mother, Shirley Fried, got this recipe from her best friend and our favorite neighbor, Adele Hochheiser. I think the recipe is nicknamed Sister’s, because Adele’s first cousins affectionately referred to her as “sister.” My mother made this often, and oh did my mother, my father, and I love it. For some reason, my brother Kenny was not fond of this dish. My mother made this to go with our fish night- our Wednesday night dinner. I don’t think I’ve written about my mother’s weekly dinner schedule yet- when I was growing up, so this is as good a place as any. Throughout my entire childhood, we basically ate the same thing every week. And believe me, that was not a bad thing. There is something very reassuring about knowing what your meals are going to be. My mother’s meals were all extremely balanced, too. I loved each and every meal. How I looked forward to them! Here is our weekly dinner menu:
Monday: rib steak ( and sometimes London broil, which was cooked by me in my teen years after we had a gas grill), french fries, LeSeurr peas, salad with Wishbone Italian Dressing, and years later, Ken’s Caesar, or Milani 1890 French)
Tuesday: stew (Adele Hochheiser’s recipe) with rice and salad, or spaghetti and meat sauce (my Aunt Sally Hindes’s recipe) with salad and garlic bread, or sweet and sour meatballs with mashed potatoes, frozen spinach, and salad, or vegetable soup with flanken (a rare treat)- soup served separately and flanken served on a plate with mashed potatoes, or meatloaf (Anita Lapidus’s recipe) with baked potatoes, string beans and salad
Wednesday: a beautiful platter of tuna salad served on a bed of lettuce surrounded by sliced cucumbers, radishes, green peppers, and a plate of sliced Jersey tomatoes (in the summer), accompanied by macaroni and cheese casserole, or this noodle pudding recipe, or brown rice pudding, or apple fritters
Thursday: same as Tuesday
Friday: My mother alternated between chicken and brisket. She cooked one Empire frozen chicken cup up in eighths baked with either Saucy Susan, or Kellogg’s Cornflakes Crumbs, or fried Southern style by our beloved cleaning lady who I loved, Harriet. The chicken was served with one 8 oz. can of peas and carrots, salad, and my mother’s delicious pineapple noodle pudding. She served her brisket with our favorite potato dish, brenta, peas and carrots, and salad.
All dinners were followed by either a half of a grapefruit, fruit cocktail, sliced canned peaches or pear halves, a wedge of cantaloupe, or jello.
This was followed by dessert. My brother Kenny and I were allowed one Tastycake, or 3 Hydrox, or 3 Chips Ahoy cookies. This was my father’s favorite part of the meal. He would take out one package of chocolate Tastycakes, Krimpets, peanut butter Tandytakes, or a Tasycake Junior, and he’d eat the entire package with a few glasses of ice cold skim milk. How my father adored his Tastycakes!
Anyway, here is the recipe for Adele’s noodle pudding. It is rich and delicious!
for the filling:
- 1 pound extra wide or broad egg noodles (such as Pennsylvania Dutch)
- 1 1/2 sticks of butter or Fleischmann’s margarine
- 1 cup granulated sugar (I reduce to 3/4 cup sugar)
- 1 pound small curd or whipped cottage cheese I use Friendship brand cottage cheese)
- 1 pint (16 oz.) sour cream ( or substitute plain Greek yogurt)
- 5 extra large eggs, beaten
- 1 cup whole milk
- 1 scant teaspoon pure vanilla extract
- 1 cup raisins (optional- I usually don’t use them)
for the cornflakes crumbs topping:
Mix one cup of Kellogg’s Cornflakes Crumbs (this comes already prepared as crumbs in the box) with 3 tablespoons melted butter or margarine. Set topping aside.
Or crush by hand about 3 cups of corn flakes, add 2 or 3 tablespoons of melted butter or margarine, and about 1 tablespoon of sugar.
for an alternate cornflakes crumbs topping:
Make cornflakes crumbs yourself by placing cornflakes in the bowl of a food processor fitted with the metal blade, and pulsing until the crumbs are quite fine. Continue until you have one cup of crumbs. You will probably need about 3 cups of cornflakes to make one cup of cornflakes crumbs. Mix with 3 tablespoons of melted butter or margarine. Set topping aside.
for a more rustic cornflakes crumbs topping:
Place about 3 cups of cornflakes into a ziploc bag. Using a rolling pin or your hands, crush the cornflakes until you have crumbs that are not quite so fine. Mix cornflakes with about 6 tablespoons of melted margarine or butter. Set topping aside.
for the filling:
Preheat oven to 350 degrees. Grease a 9 x 13 glass baking dish. Bring a large pot of water to a boil. Cook noodles till al dente. Drain noodles in colander. While noodles are draining, put the margarine or butter into the same pot to melt on low heat. When margarine or butter is melted, take the pot off the heat. Put the noodles back in. Add the sugar and mix with a rubber spatula. Add the cottage cheese and mix in. Then add the milk, the vanilla, the beaten eggs, and mix in with the spatula. Finally, add the sour cream, and blend in. (add raisins at this point if you wish)
Pour filling into prepared baking dish. Sprinkle cornflakes crumbs topping evenly over the top of the filling. Bake in the center of the oven for 1 hour 10 min. to 1 hour and 20 min. until starts to puff in the center, and until the bottom and sides start to brown. The center should be set, and a toothpick should come out clean.
Notes: The topping is optional. If you prefer, you can just sprinkle the top with cinnamon. You can also reduce the calories in the dish by reducing the sugar to 3/4 cup and reducing the margarine or butter to 1 stick. You may also use a lowfat cottage cheese. I do not recommend using a low fat sour cream or low fat milk.
You may freeze this unbaked without the topping. Wrap it well, though. Then defrost it in the refrigerator, make the topping, and bake it. You may also prepare this up to 2 days before you wish to bake it, and keep it refrigerated without the topping on it. Then make the topping the day you will be baking the kugel, and put the topping on it right before you put it in the oven. If you are baking this right out of the refrigerator, it will probably take about 20 more minutes of baking time.
May 18, 2011
My daughter Randi asked me to make the kugel with whole wheat noodles. Luckily I found Ronzoni whole grain egg noodles at the Stop and Shop in Aberdeen. The bag is only 12 oz. but I basically kept the quantities of everything the same since whole grain tends to absorb more liquid. Changes included for the filling: I used about 1 1/4 cups milk, I used only 1/2 stick butter, I added about 1/2 teaspoon cinnamon to filling and 3 small boxes of organic raisins, I used 1 teaspoon vanilla, I used a heavy 1/2 cup sugar, I happened to use 1 pound Friendship 2% cottage cheese- pot style, I used 16 oz. Daisy sour cream, 5 extra large eggs. For the topping, I melted 2 tablespoons butter in a bowl, I added 2 cups of coursely crushed corn flakes crumbs, 1 tablespoon of sugar, and 1/4 teaspoon cinnamon. Follow above directions for baking.