Noodle Kugel  

adapted from The Jewish-American Kitchen by Raymond Sokolov

• @ 6 tablespoons butter, melted
• 1 pound of wide egg noodles
• 1 pound cottage cheese
• 2 cups sour cream
• 4 eggs, lightly beaten
• 1/2 cup sugar
• 1/2 cup golden raisins
• 1 cup peeld and monced Granny Smith apple
• 1 cup plain bread crumbs
• 1 teaspoon cinnamon
• 1 teaspoon brown sugar

1. Preheat the oven to 350 degrees. Use some of the melted butter to grease the ramekins.
2. Cook the nooldes in a large qunatity of boiling salted water for 8-10 minutes.
3. Combine the cottage cheese, eggs, sugar, raisins and minced apple in a large m xing bowl. Mix well, then add the drained noodles.
4. Portion the noodle mixture into the ramekins, then place the ramekins of a baking sheet.
5. Mix the bread crumbs, cinnamon and brown sugar with all but 1 tablespoon of the remaining melted butter. Cover the top of each ramekin of noodles with the bread crumb mixture, and then drizzle them with the remaining butter- of course, you can melt a bit more butter if you need it. Bake the kugels for about 15-20 minutes, until the top is nicely browned and the kugel is bubbly.

Yield: @ 12-14 individual servings