Editor’s note: This post is part of a series highlighting recipes used by the White House Staff for the Jewish High Holidays.
The original recipe came from a family friend, Henny, and my mom first had it in her home in Brooklyn in the 1960's. It quickly became our family's favorite as well and we have it every Rosh Hashanah!
- 10 ounces broad egg noodles
- 4 large eggs
- 1 pound cottage cheese
- 1 pint sour cream
- 1/2 cup sugar
- Juice of 1/2 lemon
- 6 tablespoons butter or margarine
- 1/2 cup corn flake crumbs
1. Pre-heat oven to 350 degrees.
2. Cook noodles and drain.
3. Cream together: eggs, cottage cheese, sugar, sour cream, lemon juice.
4. Fold mixture into noodles.
5. Take half of the butter/margarine, put into 9x13 Pyrex baking dish, place in oven until it melts and coats the bottom of the dish.
6. Add noodle mixture.
7. Take the rest of the butter/margarine and blend it with the corn flake crumbs; spread this mixture on top of the noodles, patting down gently.
8. Bake for one hour or until you see that the bottom is golden.
[Variations for the 21st century: you can substitute low-fat or non-fat sour cream and cottage cheese, and use yolkless noodles. You can also cut the amount of butter/margarine to 4 tablespoons.]
David Cohen is an Executive Assistant in the Office of Cabinet Affairs