1 c. matzo meal 1 c. wine 1 T. almonds, chopped 1 t. sugar 1/4 t. salt 4 eggs, separated Sift the meal into a bowl; bring wine to the boiling point, then stir it into the meal. Add almonds, sugar, salt and beaten yolks of eggs. Add stiffly beaten egg whites to the mixture. Drop by tablespoons into deep fat heated to 375°; fry until brown. Drain on brown paper. Sprinkle with powdered sugar.

1 1/4 C. hot milk 3/4 c. matzo meal 1 t. sugar 1/4 t. salt 4 eggs, separated Pour hot milk over dry ingredients and let stand. Mix in beaten egg yolks, then fold in stiffly beaten egg whites. Drop by tablespoons on a hot greased griddle, or fry in hot melted shortening. Fry until brown on both sides. Serve with powdered sugar, jelly or fruit sauce.

3 c. diced celery
1 large onion, cut up
1/3 c. margarine
2 t. salt
1/2 t. pepper
1 t. poultry seasoning
3 T. dry parsley flakes
8 c. cubed stale white bread
2 raw apples, cubed
1/3 lb. cooked prunes, pitted, cut up
1/2 c. walnut meats, cut up
1/2 c. (approx.) white wine
1/4 c. water
3 eggs, slightly beaten
small amount of sweetening (optional)

Sauté celery and onion in margarine until golden brown. Add next 4 ingredients and stir well. In very large bowl put bread cubes. Add apples, prunes and nuts. Add celery and onion mixture to bowl. Add wine and water to eggs and pour into big bowl. Mix all ingredients together with hands. Add a little more wine if stuffing seems too dry. Put into 2 casseroles, or into one small casserole and the rest into turkey cavity. Put casserole into oven about 45 minutes before turkey is fully cooked. During baking of separate stuffing, baste top of casserole twice with drippings from turkey pan as bird roasts. (If one prefers not to do this because of the cholesterol, add a little more margarine to the celery and onion when sautéing.)

1 lb. wide noodles
1 1/2 c. milk
1 1/2 c. cottage cheese
4 eggs
1/2 c. sugar
1 T. vanilla
1 1/2 sticks butter or margarine, melted
1 large can crushed pineapple, drained
1 box dried apricots

TOPPING:
1/4 c. cornflakes, crushed
1/4 c. cinnamon and sugar mixed (about 1 t. cinnamon)

Cook noodles and combine with the milk, cottage cheese, eggs, sugar, vanilla, melted butter and crushed pineapple. Put half the mixture into a 9 x 12" pan or casserole and top with the dried apricots. Put rest of noodle mixture on top of apricot layer. Top with mixture of cornflakes, cinnamon and sugar. You can refrigerate at this point or bake at 350° for 1 hour.

For a smaller family make 2 casseroles and freeze 1 of them.

2 lbs. noodles, green or white
4-5 medium onions
salt, pepper to taste
3 eggs, beaten
1 c. sour cream
2 c. dry curd cottage cheese (optional)

Cook noodles al dente in salted water; drain. Sauté onions in butter until transparent (not too brown). Add onions, sour cream, salt and pepper, beaten eggs and cottage cheese to noodles. Mix together. Pour into 9 x 13" baking dish and bake at 350° for 1 hour. At that time test for doneness.

1/2 lb. medium noodles, cooked
1/4 c. butter or margarine
1/4 lb. each of cream, cottage and American cheese
3 eggs, beaten to just mix thoroughly
1 c. milk
1/3 c. sugar (optional)
1 c. sour cream
salt to taste
cornflakes

Mix together and place in a 2-quart buttered casserole. Sprinkle cornflakes on top and bake at 350° for 40 minutes-1 hour.

6 T. margarine or butter
1 1-lb. pkg. medium noodles
brown sugar
1 large can crushed pineapple
6 eggs, beaten
2 t. vanilla
cinnamon (optional)
2 t. salt

Heat margarine in 9 x 12" pan in oven. Boil noodles according to package directions; drain. Add melted margarine to noodles in large bowl. Sprinkle brown sugar and crushed pineapple in bottom of pan. Add eggs and seasonings to noodles. Pour into pan and bake at 350° for 1 hour. Turn upside-down onto platter and serve.

2 eggs
4 T. sugar
1/4 t. salt
1/2 t. cinnamon
1 c. grated apples
1/2 c. seedless raisins
4 c. cooked fine noodles, drained
3 T. melted butter or fat

Beat the eggs, sugar, salt and cinnamon together. Stir in the apples, raisins, noodles and butter or fat. Turn into a greased baking dish. Bake at 400° for 40 minutes or until browned.

Yield: 6-8 servings

1 12-oz. pkg. egg noodles
1 5-oz. can evaporated milk
1 12-oz. large curd cottage cheese
5 extra large eggs
1/2 c. butter
2 T. sugar

Boil noodles in heavily salted water. Drain. Do not rinse. Melt butter in casserole in oven. In the pot you boiled noodles in, lightly beat eggs. Add evaporated milk, cottage cheese, sugar. Mix. Add noodles and melted butter. Toss. Bake in casserole 1 hour at 325°. Cut into squares and serve.

This is not too sweet, a good side dish.

1 lb. medium noodles
1 c. sour cream
1 small carton cottage cheese
1 c. milk
1/2 t. salt
1/2 c. sugar
1/2 c. butter, melted
1/2 c. raisins, washed and dried
4 eggs, separated

TOPPING:
1 c. crushed cornflakes
1 t. cinnamon
1/4 c. brown sugar

Cook noodles according to package directions. Drain; add butter to hot noodles; mix. Add other ingredients in order, except for egg whites. Mix well, then fold in stiffly beaten egg whites. Pour into 11 x 17" pan. Put on topping which has been mixed together. Bake at 325-350° for 1 hour.

This refrigerates and freezes well. Cut before preheating for neater squares.

It is very flexible in that it can be put into 2 smaller pans. For a sweeter taste, substitute cornflake crumbs for cornflakes.