You say cannonball, I say Kugel

Not Your Mama's Noodle Kugel

When it comes to the literal translation of Kugel the jury is out. Some say it's germanic for square, while others say think it comes from a word meaning cannonball or ball.

What I do know is that apparently the Kugel, a traditional Jewish dish seen at nearly every celebration from Rosh Hashana to Passover, has enjoyed a long and mystical history.

So what looks like a less than perfect concoction of noodles, sweet cheeses and dried fruit was actually once the hallmark of the holy sabbath meal, the pinnacle of the eating experience. In fact, it is said that the presentation of the Kugel during the meal is when the Rebbe had the power to bestow health, wealth, and even conception. Who knew?

It looks like this less than photogenic yet tasty dish is further proof that you can't judge a book by it's cover!

Not Your Mama's Noodle Kugel

Not Your Mama's Noodle Kugel

(Adapted after years of consumption from too many sources to cite!)

Ingredients:
1 8 oz. package of egg noodles
1 c. milk
1 8 oz. package of cream cheese
1 pint sour cream
1 cup cottage cheese
1 cup sugar
1 tsp. vanilla extract
1 cup each: dried apricots, cherries, cranberries (or any other dried goodies you have lying around!)
3 eggs, beaten
1/4 c. melted butter

For topping:
1 cup crushed corn flakes
4 tbsp. cinnamon sugar
2 tbsp. melted butter

Directions:
Preheat oven to 350.

Boil noodles until al dente. While noodles cook mash up the cream cheese in the milk, then add all other ingredients. (Except for the topping)

When the noodles are done, drain and add to the bowl with all of the ingredients. Mix gently but thoroughly and put into a 13x9 sprayed glass square pan. Top with crushed corn flakes, then butter, then cinnamon sugar mixture.

Bake for 30 minutes or until top turns light brown and the eggs poof up.

If you refrigerate it in the pan over night it will set and you can easily cut and store the pieces. It is excellent served hot, cold, or eaten straight from the pan! Enjoy :)