Magickal Cauldron

Noodle Kugel

serves buffet

oven temp–350 degrees

baking time: 1 hour 10 minutes

1 (16 ounces) package very thin noodles

1 (16 oz) carton small curd cottage cheese

10 eggs –separated

1 pint sour cream

1 cup butter or margarine–softened

2 tablespoons vanilla extract

1 (8 oz) package cream cheese softened

1 1/4 cups sugar

1/2 cup raisins

topping:

4 teaspoons of melted butter or melted margarine

1/4 cup graham cracker crumbs

1/2 teaspoon cinnamon

Cook noodles in boiling water over low heat for 1 hour; drain. Whip egg yolks and beat in remaining ingredients, except egg whites and raisins. Fold in stiffly beaten whites and noodles. Add raisins. Mix until well blended. Pour into greased large deep casserole dish. Mix topping ingredients until crumbly. Sprinkle topping over noodle mixture. Bake at 350 degrees for 1 hour and 10 minutes or until inserted toothpick comes out dry. Cut into squares..

Bourbon Franks

serves:8

baking time–2 hours

3/4 cup bourbon

1 (16 oz) package cocktail or bite-size franks

1/2 cup brown sugar

1/2 cup chili sauce

Combine all ingredients in a saucepan in order listed. Simmer over low heat for 2 hours, stirring occasionally. Serve hot in a fondue pot or chafing dish.

Teriyaki Meatballs

serves 6 to 8

1 tablespoon soy sauce

dash garlic powder

1 tablespoon water

dash ginger

2 teaspoons sugar

1/2 pound ground beef

1/2 teaspoon dehydrated onion

1/2 cup bread crumbs

Combine first 6 ingredients in a small mixing bowl. Allow to stand for 10 minutes. Combine ground beef and bread crumbs. Work together until well blended. Add soy sauce mixture. Roll into 3/4 inch balls. Deep fry at 350 degrees for 10 minutes.

Herb-Cottage Cheese Dip

serves 8-10

cup cottage cheese

tablespoons grated onion

1/2 cup sour cream

1/2 teaspoons Worcestershire

1 cup mayonnaise

1/4 teaspoon hot pepper sauce

2 tablespoons chopped chives

salt to taste

1 tablespoon chopped parsley

pepper to taste

2 cloves garlic, minced

Combine cottage cheese and sour cream in a small mixing bowl. Beat until smooth and creamy. Add remaining ingredients. Mix until well blended. Cover bowl. Refrigerate several hours or overnight. Serve with raw veggies.

Hot artichoke dip

serves 20

oven temp—-325 degrees

baking time–15 minutes

2 (14 oz) can artichoke hearts in water

1 cup mayonnaise

1 cup grated parmesan cheese

Chop artichoke hearts. Combine with mayonnaise and parmesan. Mix until well blended. Pour into a lightly buttered 1 1/2 quart casserole dish. Bake at 325 degrees for 15 minutes. Serve warm with garlic rounds and crackers.

Asparagus Rolls

serves 25

oven temp: 350 degrees

baking time: 10-15 minutes

1 (8 oz) package cream cheese softened

boiled ham-sliced thin (optional)

1 (4 oz) package blue cheese softened

1 (14 oz) can asparagus spears

1 loaf thin sliced melba bread

1/2 cup butter

Combine the cream cheese and blue cheese. Mix until well blended. Spread on bread forming a heavy rim at the edges. If using ham, place ham on top of cheese. Place asparagus on top. Roll and press. Slice in 4 one-inch pieces. Dip in melted butter. Place on an ungreased 15×10×1 inch baking sheet. Bake at 350 degrees for 10-15 minutes