My great-grandmother Goldie never measured what she cooked, so these are the approximations that my mom and Zayde wrote down when they were cooking with her. My mom usually uses less margarine (or butter) and sour cream but more noodles. Zayde usually uses more sour cream, butter and noodles. It always tastes great!
8-ounce package of egg noodles
½ stick margarine or butter
1 pint cottage cheese
½ cup raisins
1 cup milk
½ cup sugar
½ pint sour cream
1 teaspoon vanilla
1 pint crushed pineapple
1) Pre-heat the oven to 350° F.
2) Cook the egg noodles according to the instructions on the package, and drain well.
3) Grease a large pan (9 x 12 works) with margarine, then put a few handfuls of cornflakes on the bottom of the pan until it’s covered.
4) Heat the margarine until it’s melty, but not hot. One way to do this is to put softened margarine on the hot noodles — a very efficient way to melt it.)
5) Lightly beat the eggs.
6) In a large bowl, mix together the margarine, noodles, eggs, cottage cheese, raisins, milk, sugar, cinnamon, sour cream, vanilla and pineapple. Pour the mixture into the baking pan. Use a ladle at first, so you don’t displace the cornflakes.
7) Bake for 1 hour. The noodles at the edge should be a little brown.
Gustie Owens is a senior in high school at Horace Mann in Riverdale, New York. She is editor-in-chief of her school’s award-winning weekly newspaper, The Record.