Wednesday, November 26, 2014

Kugel

Ted's step-grandfather, Grandpa Norm, is the typical Jewish grandpa, complete with velour track suits and a never ending supply of dirty jokes! Because of this so-called lineage, Ted fancies himself a "step-Jew", which I suppose makes me a "step-Jew-in-law" ;)

I never met Grandpa Norm's wife, Grandma Edie, but hear she was a fiery woman with fiery red hair to match! Her family fled Russia to Bulgaria before her birth in 1931, and then settled in Southern California where she met Norm as a teenager. They married and had 2 sons, one of whom is our very own Papa Glenn! Kugel is a traditional Jewish dessert (with its own Wikipedia page!) that Ted's family makes for holidays like Thanksgiving and Christmas. We've decided to add it to the list of our family's annual holiday desserts as well since it's (a) yummy, (b) easy to make, and (c) easy to transport to other people's homes!

Ingredients

1 stick of butter
12 oz package of wide egg noodles
3 eggs
8 oz sour cream
8 oz cottage cheese
1/2 C sugar
Handful (or more) of raisins
16 oz can chunk pineapple with juice
1 tsp vanilla
Cinnamon

Melt stick of butter in 9x13" glass baking dish on low heat in the oven (I did 200 degrees while mixing the other ingredients so the butter doesn't brown). Boil, rinse, and drain pasta. Mix all of the other ingredients together, including a few dashes of cinnamon, and set asid. When the pasta is cooked, pour it in the baking pan and coat with the melted butter. Stir in the remaining mixture, and sprinkle with sugar and cinnamon. Cover with foil and bake at 325 for 15 minutes, then reduce temperature to 250 and cook for an additional 45-50 minutes. Uncover the last 10 minutes to brown.



Chill before cutting so it keeps its pudding-like consistency, and warm in the oven before serving! Enjoy!!

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