Nana's Noodle Kugel

 

Once upon a time I had my mom's pancake recipe up on this blog for like SIX WHOLE YEARS with a typo in it. And the Chief Travel Correspondent tried the recipe multiple times and couldn't figure out why they didn't come out delectable. And the reason was: typo. And so now I have to tell anyone who reads this blog because it's really embarrassing. And what better to do with embarrassing stories than to announce them on the internets?

But did I let that stop me from posting more recipes? No. I did not. Because one of these days someone might be thankful that my grandmother's noodle kugel recipe resides on the internets. 

I've just basically decided that once I post a recipe, I will use this blog when I cook instead of my trusty hand written recipe book. That way if after I have proofread four hundred twenty seven times, at least if there's a typo I will find it before six years are up. And then the Chief Travel Correspondent will still have easy access to her great grandmother's recipes. 

Besides this one is pretty simple. I mean not that anyone really eats this many carbs anymore. Maybe for special occasions,

Nana's Noodle Kugel

10 Ounces broad egg noodles

2 Eggs, beaten

4 Tablespoons butter, melted

3/4 Cup Half and Half

Scant Cup Sugar

Salt, Pepper, Cinnamon to taste

Preheat oven to 350 degrees. Cook egg noodles for two minutes less than package directions. Drain. Mix together all ingredients. Place in a buttered casserole dish and bake for one hour or until lightly browned on top.