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The prodigious amounts of leftovers from our Thanksgiving feast are tucked away in many (dozens?) of tupperware containers or wrapped in various layers of foil and plastic. I indulged with such abandon yesterday that today I wasn’t even tempted by the possibilities of turkey sandwiches or any creative way to use up what remains. I was, however, seduced by the pan of noodle kugel my mom made this afternoon — one of her standbys, a traditional dish she learned how to make from her mother-in-law. It was due to accompany my sister back to school tomorrow, and I had to plead with her to let me have some. She finally relented, and I savored this pudding which I have never thought to make myself. I’m not sure why, exactly, except that it’s one of those special things I look forward when I come home. It’s my mom’s dish, but I think it’s time I add it to my repertoire. Tasting it today, I was struck by the small but unmistakable miracle of such humble, traditional foods — how a few eggs and noodles and cheese and butter, sweetened with some sugar and spice, becomes something so much greater than the sum of its parts.

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Lokshen Kugel (Noodle Pudding)
8 oz. broad noodles, cooked and drained (we use Mrs. Weiss’s broad egg noodles)
1 cup sour cream
1 cup cottage cheese
4 eggs, beaten
1/2 cup butter, melted
1/2 cup sugar
3/4 cup raisins
1/2 tsp. salt
1 tsp. cinnamon

Combine all ingredients and mix well. Pour into greased 8 x 8 pan. Bake, uncovered in 350 F oven for an hour.

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