My wife’s former mother-in-law was a good cook. This is her recipe for kugel, a noodle pudding that is a staple in Eastern European Jewish cooking. There are many variations for kugel, but this is a good one.
8 ounces broad noodles
4 tablespoons butter or margarine, divided
3 eggs
8 ounces cottage cheese, farmer cheese or ricotta cheese
Salt
½ cup golden raisins
2 tablespoons sugar
Preheat the oven to 350 degrees.
Soak the raisins in hot water to soften. Cook the noodles until they are al dente, then drain and put them into a bowl with 2 tablespoons of the butter. Mix to keep the noodles from sticking. Beat the eggs, add the cheese and mix well. Add the drained raisins, sugar and a pinch of salt and mix again. Pour into the noodles and mix well.
Pour the mixture into a greased baking pan. Top with additional dabs of butter. Bake for 50 minutes or until the pudding is set and the top is browned.
