Noodle Kugel
1 package wide egg noodles
1 pint large curd cottage cheese
1 pint sour cream
2 eggs
2 tablespoons butter or margarine
Salt and pepper
Boil the noodles according to package directions. Drain and set aside.
In a large bowl, combine the cottage cheese, half the sour cream, eggs and salt and pepper to taste. Mix well.
Add noodles, stiring well to incorporate. Transfer to a greased 9 x 13 inch Pyrex pan. Dot the top with the remaining butter.
Bake in a 350º oven until it's heated through and the top is golden brown. Serve with the remaining sour cream on the side.
Variation: For a sweet kugel, add 1 cup of raisins, 2 teaspoons cinnamon, and ½ cup sugar to the cheese and egg mixture prior to mixing with the noodles.
Matzo Ball Soup
2 cups matzo meal
9 eggs
½ cup canola or vegetable oil
Salt and pepper to taste
In a large bowl, mix all the ingredients together until they are evenly distributed and there are no lumps. Cover and refrigerate for 30 minutes. Roll the dough into small balls, about 1 ½ inches in diameter, and drop them immediately into a large pot of boiling water.
Cook the matzo balls for about 20 minutes. The balls will expand to about twice their original size. Remove the balls from the boiling water and immediately place them in a pot of cold water until completely cooled.
Reheat in vegetable broth.
