Free The Art of Jewish Cooking by Jennie Grossinger

bread crumbs
    3 tablespoons melted butter
    Cream the cheese with the eggs, sugar and salt. Stir in the noodles. Turn into a buttered 9-inch ring mold. Sprinkle with the bread crumbs and butter.
    Bake in a 375° oven 40 minutes or until browned. Unmold carefully. Serves 6.

Noodles and Cheese
    4 tablespoons butter
    ½ pound noodles, cooked and drained
    ¾ teaspoon salt
    1½ cups pot cheese
    Melt the butter in a skillet. Stir in the noodles and cook over medium heat, stirring constantly until noodles brown. Remove from the heat and add the salt and pot cheese. Mix well. Serves 3–4.

Noodles and Cabbage
    1 tablespoon salt
    4 cups finely shredded cabbage
    ½ cup butter or fat
    1 teaspoon sugar
    ¼ teaspoon pepper
    3 cups cooked broad noodles, drained
    Mix the salt and cabbage together and let stand 30 minutes. Squeeze out all the liquid.
    Heat the butter or fat in a deep skillet. Add the cabbage, sugar and pepper. Cook over low heat 45 minutes or until cabbage is browned. Stir very frequently. Add the noodles and toss to blend thoroughly. Serves 6–8.

Noodle-Apple Pudding
    2 eggs
    4 tablespoons sugar
    ¼ teaspoon salt
    ½ teaspoon cinnamon
    1 cup grated apples
    ½ cup seedless raisins
    4 cups cooked fine noodles, drained
    3 tablespoons melted butter or fat
    Beat the eggs, sugar, salt and cinnamon together. Stir in the apples, raisins, noodles and butter or fat. Turn into a greased baking dish.
    Bake in a 400° oven 40 minutes or until browned. Serves 6–8.

Green Noodle Pudding
    4 egg yolks
    4 tablespoons chopped scallions
    1½ cups cooked chopped spinach
    ½ pound fine noodles, cooked and drained
    1 teaspoon salt
    4 egg whites, stiffly beaten
    Beat the egg yolks, then stir in the scallions, spinach, noodles and salt. Fold in the egg whites. Pour into a 1½-quart greased baking dish.
    Bake in a 350° oven 30 minutes. Serve hot with meat or dairy dishes. Serves 4–6.

Noodle-Cheese Pudding
    4 eggs
    ¾ cup sour cream
    1 teaspoon salt
    2 tablespoons sugar
    2 cups cottage cheese
    5 cups cooked fine noodles
    4 tablespoons dry bread crumbs
    3 tablespoons melted butter
    Beat the eggs, sour cream, salt and sugar together. Stir in the cheese and noodles. Turn into a buttered 2-quart baking dish or casserole. Sprinkle with the bread crumbs and butter.
    Bake in a 375° oven 40 minutes. Serves 6.

Flaishig Noodle Pudding
    ½ cup diced onions
    ½ cup chicken fat
    3 eggs
    6 cups cooked fine noodles, drained
    Brown the onions in the fat. Cool for 15 minutes. Beat the eggs very well and stir in the noodles, browned onions and fat. If you have any
grebenes
( this page ), add them. Turn into a greased oblong or square pan.
    Bake in a 375° oven 40 minutes or until browned. Cut into squares. Serves 6–8.

Spaetzel
    2 cups sifted flour
    2 eggs
    ½ teaspoon salt
    2 tablespoons cold water
    Sift the flour into a bowl and make a well in the center. Drop the eggs, salt and water into it. Work into the flourwith the hand and knead until the dough leaves the sides of the bowl. Knead on a board until smooth and elastic. Divide the dough in four pieces and roll into pencil-thin strips. Cut into 1-inch pieces and drop into boiling salted water. Cook until they rise to the surface. Drain. Serve hot with meats. Serves 6–8.

Kasha Varnitchkes
    1 cup minced onions
    ⅓ cup chicken fat
    2 cups cooked kasha
    3 cups cooked broad noodles, drained
    1½ teaspoons salt
    ¼ teaspoon pepper
    Brown the onions in the fat. Combine with the kasha, noodles, salt and pepper. If you have any
grebenes
( this page ), add some. Toss until well mixed. Serve hot. Serves 6.

Noodles with Honey and Poppy Seeds
    ½ cup honey
    ½ cup light cream
    ½ cup milk
    ¼ cup poppy seeds
    4 cups cooked medium noodles, drained
    Cook the honey, cream, milk and poppy seeds for 5 minutes. Stir in the noodles and serve immediately. Serves 6–8.

Verenikas
    3 cups pitted sour red cherries or blueberries
    ¾ cup sugar
    2 teaspoons lemon juice
    1 tablespoon cornstarch
    1 tablespoon cold