"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Noodle Pudding Recipe

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This recipe for Noodle Pudding, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joyce Engebrecht
Added: Sunday, October 4, 2009


1 pkg. broad egg noodles
1 pt. sour cream
1 lb. cottage cheese
1 c milk
2 1/2 tsp. salt
4 tbls. sugar
6 tbls. butter

Cook noodles according to package directions.
Drain with cold water and mix with sour cream,
cottage cheese, milk, salt, sugar, melted butter.

Place in greased casserole and top with crushed cornflakes. Dot with butter (generously).

Bake 375 oven for 1 1/2 hours.

This may be made ahead and frozen or made one day ahead, refrigerated and baked when ready to serve.




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