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Noodle Pudding

1 to 1 1/2 pounds medium or wide noodles
4 eggs
1 to 1 1/2 pounds cottage cheese, any curd size
1 8-oz brick cream cheese, microwave-softened
1 stick (1/4 lb.) butter, melted; salted or unsalted may be used
1 pint sour cream
2/3 to 3/4 cup sugar
1 tablespoon vanilla extract

Cook noodles al dente in boiling water that has been barely salted,
and thoroughly drained

Mix all ingredients gently and pour into a very large baking dish
that has been lightly greased.

Some folks like to mix in raisins, apricots, dates, pitted prunes
or chopped apples, or even walnuts or pecans.

In a mixing bowl, beat together two eggs and two cups milk. Pour
this mixture over the pudding. Sprinkle coarsely crushed corn
flakes over the top. Add cinnamon, nutmeg, and a dash of brown

Cover the pan with aluminum foil and bake at 350 degrees for 30 to
40 minutes. The pudding should now be set. Remove the foil, and
continue baking for another ten to 15 minutes. Let the pudding
stand for at least ten minutes after it's out of the oven; it will
make cutting and serving much neater.


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