The rented freezers at Congregation B’nai Israel in Little Rock, Ark., are stuffed with over 1,800 latkes, 700 schnecken, 700 cabbage rolls, and 400 kosher beef kebabs—all in preparation for the city’s sixth annual Jewish Food Festival on May 6.
“It brings the Jewish community together,” said Scott Levine, who co-chairs the event with his wife, Jane. “And it is an opportunity to introduce our culture and our foods to non-Jews.”
In the bowl of a standing mixer with a paddle attachment, cream one stick of butter and 3/4 cups of the sugar. Add the eggs one by one and beat until well mixed. Stir in the cream cheese, sour cream, cottage cheese, vanilla, and salt. Gently stir in the uncooked egg noodles, using a spoon to avoid breaking them.
Preheat the oven to 350 degrees and grease a 3-quart casserole dish. Pour the egg, cheese, and noodle mixture into the casserole. Bake the kugel for 45 minutes and then remove. Lower the oven temperature to 325.
Melt the remaining 1/4 stick of butter. Toss it with the remaining 1/4 cup sugar, corn flakes, and cinnamon. Sprinkle the kugel with the topping. Return to the oven and bake for another 25 minutes. Serve hot or at room temperature.
NOTE: adapted from Rita Fagan