IN THE KITCHEN WITH: Beverly Shapiro

Beverly Shapiro’s grandmother came from Russia and didn’t speak a word of English. Shapiro used to watch her grandmother prepare this noodle Kugel, but instead of helping would wait around for food. It was Shapiro’s aunt that eventually taught her how to make the recipe. She started making it in 1952, the year she was married, and now makes it twice a month because, “People enjoy eating it, so I enjoy making it!” she says.

Noodle Kugel
Ingriedients:
½ lb. butter (margarine)
1 pt. sour cream
½ cup milk
6 eggs
1 lb noodles
small can crushed pineapple with juice
¼ lb cream cheese
1 lb cottage cheese
1 tsp. salt
½ cup sugar

Topping:
Cinnamon, crushed cornflakes and nuts
1) Boil noodles and drain.
2) Return noodles to pot
3) Add other ingredients and mix. Pour into baking pan
4) Spread topping all over.
5) Bake at 350 degrees for 45 minutes in convection oven

Watch the video for directions on how to make Noodle Kugel.