Serves 8-12

16 oz. broad egg noodles

4 Tbs. butter, melted

1 lb. cottage cheese

1 lb. sour cream or Israeli white cheese

4 eggs, beaten

1⁄2 cup sugar

1 cup dried cherries

2 Tbs. vanilla extract

1 tsp. cinnamon

1⁄4-1⁄2 cup sugar for sprinkling.

Cook noodles in boiling water according to package direction. Drain and rinse with cold water.

In a large bowl, mix the noodles with the melted butter, cheeses, eggs, sugar, cherries and vanilla. Pour into a greased 9×13-inch pan and sprinkle with sugar. Bake for about 1 hour at 350 degrees or until the top is brown.
(Louise Fiszer)