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      Title: Sweet Noodle Kugel
 Categories: Pasta, Puddings, Dairy, Cheese
      Yield: 8 servings

           Salt
    1/2 lb Wide egg noodles
     10 tb Unsalted butter; softened,
           - more for greasing
      3 lg Eggs, separated
    1/2 c  Sugar
      1 c  Cottage cheese
      1 c  Sour cream
  1 1/2 c  Cornflakes cereal; lightly
           - crushed

  Bring a large pot of salted water to a boil. Add egg
  noodles; cook, stirring occasionally, until just tender,
  about 3 minutes. Drain noodles; set aside.

  Set oven @ 350°F/175°C.

  Grease a 9x13" baking dish with butter; set aside.
  Using a hand mixer, beat egg whites in a bowl until
  stiff peaks form, about 2 minutes. Using a hand mixer,
  beat 8 tbsp. butter, plus sugar in a bowl until pale and
  fluffy, about 4 minutes. Add yolks, one at a time,
  beating until smooth after each addition. Add cottage
  cheese and sour cream; mix until combined. Add noodles
  and toss to coat. Gently fold in egg whites. Transfer
  mixture to prepared dish and spread into an even layer.
  Sprinkle with crushed cornflakes, and dot with remaining
  butter; bake until golden brown, 40-45 minutes.

  By: Mary Sue Milliken

  RECIPE FROM: https://www.saveur.com

  Uncle Dirty Dave's Archives

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