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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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KUGEL

From: Nancy Polinsky, QED COOKS
Primary category: Entrees

From the cookbook: P is for Pasta   


Ingredients:
½ pound thin egg noodles, cooked and drained
6 eggs, beaten
¼ cup sugar
6 tablespoons melted butter
1 cup sour cream
2 cups milk
1 pound cottage cheese
½ pound farmer’s cheese
¼ pound cream cheese
½ teaspoon salt
Topping:
½ cup crushed blanched almonds
1 tablespoon melted butter
2 tablespoon brown sugar
2 tablespoon apricot jam
Directions:

Mix together the eggs with the sugar, melted butter, sour cream, milk, cottage cheese, farmer’s cheese, cream cheese and salt. Add the cooked noodles and pour into a 9 x 13” casserole pan. Bake at 350 degrees for 30 minutes. Mix topping ingredients. Spread over the casserole and return to the oven for another hour at 350 degrees.

ingredients(s): sour cream, Farmer's cheese, egg noodle, cream cheese, cottage cheese, brown sugar, apricot jam, blanched almonds,

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