Moosewood Cookbook Noodle Kugel

Moosewood Cookbook Noodle Kugel

Who remembers the Moosewood Cookbook? Back in the day of Birkenstocks as a fashion statement, VW vans with plaid curtains, sprouts as a main course, and a whole wardrobe packed into a 2-pound back-pack. There was plenty of tofu, raw juice and beans in that original classic cookbook by Mollie Katzen, but who still knows that one of the best-ever Kugel recipes was buried in there too?

Safe bet there was a Big Mama or Jewish Mother mixing things up in the restaurant kitchen in Ithaca, NY—turning out something this magnificent, then telling us it was good for us! Noodle Kugel is often brought out for the holiday table, but why wait? So, if all those summer salads has you longing for some decadent carbs, this one’s for you! Original recipe below makes 6-8 substantial servings.

• Cook 8 oz. of egg noodles al dente—makes 4 cups buttered, cooked noodles
Then mix together until smooth:
• 3 beaten eggs
• 1 ½ cups cottage cheese
• 8 oz cream cheese

• 3/4 cup sour cream (or yogurt)

• ½ tsp vanilla
• 2 tsp cinnamon
• ¼ cup honey
• Few dashes of salt
Then mix in the noodles and 2 medium apples or 2 fresh ripe peaches, sliced—and pour into large flat buttered casserole

• 1 cup bread crumbs
• 2 tsp cinnamon
• ¼ cup wheat germ
• ¼ brown sugar
Spread over casserole and dot with butter—bake uncovered 35 minutes at 350’

The Kitchen Hive

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