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Noodle Strudel & Pudding - Alice Kuhar's Recipes

(Sophie Trenton)
1 pkg. (8 oz.) wide noodles
3 eggs
3/4 cup sugar
2 lbs. cream cottage cheese
1 cup sour cream
2 cups golden raisins OR #2 can crushed pineapple, drained
Buttered graham cracker crumbs (for top) OR buttered bread crumbs
Cook and drain noodles according to package directions, drain. In a bowl, beat the eggs; add sugar, cottage cheese and sour cream; mix well. Add raisins or drained crushed pineapple. Pour mixture into a 9x13 inch greased baking dish (or 2 smaller pans). Sprinkle top with buttered crumbs. Cover top with foil. Bake at 350 degrees for 1 hour (or 45 minutes for smaller pans).

(Pots & Pans Cookbook)
1 pkg. (16 oz) 1/2 inch noodles
1 pound creamed cottage cheese
1 pint dairy sour cream
2 eggs, beaten
1 cup milk
6 tablespoons melted butter
4 tablespoons sugar
2-1/ 2 teaspoons salt
4 tablespoons brown sugar
Crushed cornflakes
Heat oven to 350 degrees. Grease a 9x13 inch pan. Cook noodles according to package directions. Drain and rinse thoroughly with cold water. Drain well. Combine noodles with cottage cheese, sour cream, eggs, milk, butter, sugar and salt. Pour into greased pan. Sprinkle top with crushed cornflakes and brown sugar. Bake at 350 degrees for 1 hour or until golden brown. Serves 12.

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