Preheat oven to 350 degrees.

Spray 9 x 13 pan with Pam (or other non-stick spray).

Cook noodles and drain off water. Add cottage cheese, sour cream, sugar, raisins and eggs.

Stir vanilla pudding into milk, add to mixture and add vanilla. Put into pan, top with cinnamon.

Bake at 350 degrees for 50 minutes to 1 hour.

1.lb. broad egg noodle

1 lb. low fat cottage cheese

4 tbsp. sour cream

1/2 cup sugar

1 cup raisins

3 eggs

1 1/2 cups skim milk

1 tsp. vanilla

1 box low fat instant vanilla pudding

Cinnamon

Beth Yeshua HaMashiach

7000 Bellaire Blvd. Houston, TX 77074 (713) 771-9673

bymashiach@ev1.net

5 medium potatoes

4 eggs

Parsley, dill, spices, salt, and pepper to taste

1/4 cup matzo meal

2 tablespoons vegetable oil or schmaltz (chicken fat)

1 onion

Melt the chicken fat on the bottom of a non-stick frying pan. Place the chopped onion in the pan and fry until golden.

Alternatively, saute onions in vegetable oil until lightly browned.

Grate the potatoes into a bowl. Add the eggs, sauteed onions, finely chopped parsley and dill, spices, salt and pepper; stir well.

Add enough matzo meal to absorb most of the liquid.

Heat the oven to 350 degrees. Generously grease a glass baking dish and pour the mixture into it. Bake until golden brown and crispy. Serves 6 to 8.