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    Pineapple Ricotta Kugel


    Source of Recipe


    June Zfaney, North Boundry Hadassah, Chicago, Illinois

    * Exported from MasterCook *

    Pineapple Ricotta Kugel

    Recipe By :
    Serving Size : 8 Preparation Time :0:00
    Categories : Jewish, Kugel, Pasta

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    12 ounces medium noodles
    8 ounces ricotta cheese
    1 package cream cheese (8 oz)
    4 tablespoons unsalted butter -- melted
    -- (1/2 stick)
    1/4 cup sour cream
    1/2 cup sugar
    5 eggs -- lightly beaten
    3/4 cup crushed pineapple -- drained
    1/2 cup golden raisins -- plumped in hot
    -- water and drained
    2 teaspoons vanilla extract
    1 teaspoon ground cinnamon
    1 1/2 cups milk -- scalded
    TOPPING:
    1/2 cup corn flake crumbs -- coarsely crushed
    1/4 cup sugar
    1 teaspoon ground cinnamon

    Preheat oven to 350 degrees F. Butter 13 x 9-inch heat-resistant glass baking pan.

    Cook noodles according to package directions. Drain. Beat ricotta cheese with cream cheese, melted butter, and sour cream; stir in sugar, eggs, pineapple raisins, vanilla extract, and cinnamon. Combine with noodles and pour into prepared pan. Pour scalded milk over mixture.

    Mix topping ingredients and sprinkle over noodles. Bake about 1 hour or until cooked through and golden.

    Cuisine:
    "Jewish"

    Source:
    "June Zfaney, North Boundry Hadassah, Chicago, Illinois"

    S(Master-Cook format by):
    "Judi Mae Phelps (judimae@earthlink.net)"

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