Misc Desserts, Custard and Pudding

Noodle Pudding with Cottage Cheese

  • 1 pound Egg noodles, medium
  • 1/2 pound Cottage cheese
  • 1/4 pound Melted butter
  • 16 ounces Crushed pineapple and juice
  • 4 Eggs
  • 1 cup Millk
  • 1 teaspoon Vanilla
  • 3/4 cup Sugar
  • 1/2 cup Raisins

    • Boil noodles in salted water for 10 minutes. Drain and transfer to large bowl. Beat eggs; add other ingredients and blen with noodles. Bake in a well greased pan, sprinkled with matzo meal to prevent sticking, for 1 hour in 350°F oven.Use large oblong cake pan, approximately 3 inches deep. Cut pudding into squares; serve hot or cold.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Mary Ann Knowles of E. Brunswick, NJ. 

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