Cheese and noodle ring PDF Print E-mail

Cheese and Noodle Ring

This is a Shevuoth dish.

3 cups boiled noodles
Salted water
1 1/2 cups cottage cheese or half this
    amount and 1/2 cup cream cheese
2 eggs
1/2 teaspoon salt
Dash of pepper
3 tablespoons dry cracker crumbs
3 tablespoons butter

Boil broad noodles in salted water 7 to 10 minutes. Drain and rinse with hot water.

To 3 cups boiled noodles, add 1 1/2 cups cottage cheese or 1/2 cup each cottage cheese and cream cheese. Add salt, pepper and eggs. Turn into a well-buttered ring mold, sprinkle with cracker crumbs, and bake at 375 degrees F for 30 minutes or until lightly browned on top.

Serves 4.

Variation
Turn into a buttered heavy skillet and cook over moderate heat for 5 minutes, stirring lightly to prevent sticking. Brown more cracker crumbs in hot melted butter and sprinkle on top.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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