Adapted from Jewish Cooking in America, Joan Nathan
This recipe comes from Sheila Rabb Weidenfeld, the former White House Press Secretary to Betty Ford. In the 1980s, she served it to dignitaries in Rome during her husband’s stint as United States ambassador to Italy. She got the recipe from her mother, who was also famous for her borscht, blintzes and brisket.
Ingredients
1/2 pound broad egg noodles
2 cups cottage cheese
2 cups milk
1/3 cup melted butter
1 tsp cinnamon
½ cup sugar
3 large eggs
1 tsp salt
1 cup sour cream
¼ cup raisins
¼ cup dried apricots, thinly sliced
¼ cup slivered almonds, lightly toasted
Instructions
Cook the noodles al dente, drain thoroughly.
Grease a 9 by 12 inch casserole.
Combine the cottage cheese, milk, melted butter, cinnamon, sugar, eggs, salt, sour cream and dried fruits. Fold in the noodles.
Bake the casserole in a pre-heated 350ºF oven for 45 minutes to an hour until firm. If the top gets too brown, cover with foil while the kugel finishes baking.
Note: You can prepare this recipe the night before serving, up until the point it goes in the oven. Proceed to bake the next day. It also reheats well in the microwave.