RHODA'S NOODLE KUGEL (PUDDING)

1/2 lb. thin egg noodles
4 med. eggs
8 oz. sour cream
1/2 c. sugar
1/2 lb. melted butter (reserve some
for topping)*
1/4 lb. cream cheese
1/2 tsp. vanilla
1/2 lb. cottage cheese
1/2 tsp. lemon juice

--TOPPING:--

1 c. graham cracker crumbs
4 tbsp. sugar
*Butter (from above), to moisten
Dash of cinnamon, on top

Cook noodles about 20 minutes in salted water; drain very well. Mix remaining ingredients in blender; combine with noodles and pour into buttered 9"x12" pan. Combine topping ingredients; spread on top of noodles. Bake at 350 degrees for 1 hour. Important to let stand before cutting. May be used as hors d'oeuvres, side dish or as a dessert. Dade/Broward Chapt.

TAPIOCA PUDDING

3 tbsp. quick-cooking tapioca
1/3 c. sugar
2 lg. egg whites, lightly beaten
2 3/4 c. skim milk
3/4 tsp. vanilla extract

Pinch ground nutmeg