Cottage Cheese and Noodles

Tuesday, August 20, 2013 posted by Joan
Mom Rocks Engraved Stones

MOM ROCKS Engraved Stones

This simple recipe has been a family favorite.  It’s a great comfort food and can be served as a main or side dish.  It’s as old as a stone engraving.  You will find Polish, Hungarian and Jewish variations of this dish.  Any kind of broad noodle and cottage cheese can be used.  However, we use whole grain noodle style pasta and non-fat cottage cheese to decrease the calories and fat and increase the fiber.  If you are lactose intolerant, simply use Lactaid cottage cheese.

8 oz uncooked wide noodles
16 oz cottage cheese
1 TB butter (optional)
1 heaping tsp ground cinamon

1,  Boil noodles in plenty of salted water and drain well. Mix in the butter if desired.

2. Gently fold in the cheese and heat on a low heat for a very few minutes. The cheese should not cook. When cooked it becomes stringy and unpleasant. Remove from heat,  add cinamon and mix.  Serve warm.  This dish can also be served cold the next day.

Did you like this? Share it:

Leave a Reply

You must be logged in to post a comment.