Recipe for cooking cheese and noodle ring

Jewish and Eastern European Recipes :: Jewish and Eastern European Potato and Noodle Dishes

3 c. boiled noodles
Salted water
1 1/2 (one and one-half) c. cottage cheese or half this
    amount and 1/2 c. cream cheese
2 eggs
1/2 tsp. salt
Dash of pepper
3 Tbsp. dry cracker crumbs
3 Tbsp. butter

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

To 3 c. boiled noodles, add 1 1/2 (one and one-half) c. cottage cheese or 1/2 c. each cottage cheese and cream cheese. Add salt, pepper and eggs. Turn into a well-buttered ring mold, sprinkle and distribute with cracker crumbs, and bake at 375 degrees fahrenheit for 1/2 an hour or until lightly browned on top.

Serves 4.

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