"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Poppy's Original Noodle Pudding Recipe

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This recipe for Poppy's Original Noodle Pudding, by , is from What's Cookin' ?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elaine Gerstein


1 (16-oz) bag Mueller's Extra Wide Noodles, lightly boiled in water
1 egg
1 (24-oz) Light and Lively Fat-Free Cottage Cheese
2 cans pineapple tidbits or peaches
Cut up apples (optional)
Raisins to taste
2 Jello instant vanilla or French vanilla pudding mix with enough skim milk to measure 2 cups

1. Preheat oven to 350.
2. Lightly boil noodles.
3. Drain water and replace noodles into pot.
4. Add egg and cottage cheese. Mix together.
5. Add pineapple or peaches, drained, and apples (optional).
6. Add handful of raisins, more or less to taste.
7. Mix pudding mix and skim milk to measure 2 cups and add to noodle mixture.
8. Spray with Pam a 13" x 9" baking dish, dump mixture into dish, and sprinkle cinnamon on top.
9. Bake for 1 hour or until top is browned.

Personal Notes:
Personal Notes:
1. I prefer no apples.
2. Can use fat-free and sugar-free instant pudding mix.
3. Can be eaten hot or cold. Delicious!




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