The Tabernacle in Branson's Monthly Newsletter

Volume 7 Issue 5
May 2012 - Iyyar-Sivan 5772



 

 

Cheese Lokshen Kugel

from www.MyJewishLearning.com

This deliciously creamy noodle dish is a specialty of Shavuot. It can be savory or sweet.
 

kugel

Ingredients

10 oz medium egg noodles
4 Tablespoons butter
salt
2 eggs
1/2 lb curd or cream cheese
2 cups sour cream
A good pinch of nutmeg (optional)

 


Directions

Cook the noodles in boiling salted water till tender, then drain, and mix with the butter.

At the same time, in a large bowl, with a fork, beat the eggs with the curd or cream cheese, then beat in the sour cream. Add salt and nutmeg, if using, and mix in the cooked pasta. Pour into a baking dish and bake at 350 F (180 C) for 30 minutes, or until set.
 

Variations

Use vermicelli instead of flat noodles.

This kugel can also be a sweet dessert. In this case, do not add salt or nutmeg to the cheese mixture. Add instead 1/2 cup (125 g) sugar, the grated zest of an orange or a lemon and 3/4 cup (100 g) black or golden raisins, or dried pitted cherries.
 

Yield

Serves 6



From The Book of Jewish Food, by Claudia Roden. Copyright 1996 by Claudia Roden. Reprinted with permission from Alfred A. Knopf, Inc.

Claudia Roden is one of England's leading food writers. Her works include the James Beard Award winning The Book of Jewish Food and A Book of Middle Eastern Food.

 


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The Tabernacle is led by Messianic Rabbi Jeremy Storch and is located in Branson, Missouri.
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