Sunday, February 17, 2008

Rosie's Kugel

Rosie's Kugel: a Soul-Tested Recipe

Generously butter a 9x13 pan...have it ready to receive
Empty your oven of all pans and large serving dishes (optional, but a definite in my kitchen)
Preheat the oven to 400 degrees, hot and ready
Boil wide egg noodles (12 or 16 ounces) in plenty of salted water until al dente
Drain the eggs noodles, cool a bit and slide back into the pot
Empty in a can of crushed pineapples, juice included
Scoop out & into a pint each of sour cream and cottage cheese,
Full fat, pa-leeeze
Measure in sugar to taste, usually less than 1/4 cup
Drop in 4 eggs, freshly cracked
Douse with cinnamon while singing an aria
Now, and this is the secret, gently combine all ingredients
while thinking of the loved ones who will be enjoying it

Pour into the ready-to-go buttered pan
Wiggle it a little to settle the mixture into place, filling all corners
Cha-cha to the oven and place it in the middle
For one hour.

This treat is best pipping hot, topped with a dollop of sour cream and those strawberries I forgot to tell you to thaw. Get the frozen ones for the juice.

Kugel was a breakfast treat in our home, but certainly works well as dessert.
Mom liked to start the day off sweetly.

2 comments:

JHepCat "72" said...

Hi. Recipe sounds great but not sure if I'm mixing pineapple, sour cream, cottage cheese into separate bowl, pan, or pot with noodles.

Please advise.

J

SpeakEasy123 said...

Hi .... When the noodles are almost cooked I rinse them with cool water in a colander, let sit a few minutes, then pour back into pan they were cooked in. Just add all other ingredients, mix well but gently so as to not mutilate the noodles. Then pour into buttered baking pan. Yummy, I promise.