Cheese pudding PDF Print E-mail

Cheese Pudding

4 matzos
Lukewarm water
1 pound dry cottage cheese
4 eggs
2 cups milk
Grated rind and juice of 1 lemon
3/4 cup granulated sugar
1 teaspoon salt

Soak matzos in lukewarm water. Drain and press extra moisture out carefully so as not to break the matzos.

Generously butter square deep pan. Put 1 matzo on bottom of pan. Spread with one-third of the cheese, put on another matzo and spread with cheese until 3 matzos are used. Cover top with fourth matzo.

Beat eggs slightly. Add milk, lemon, sugar and salt. Pour over the matzo and cheese. Bake at 375 degrees F for 1 hour.

Serve hot or cold.

Serves 8.

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Featured Recipe

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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