Mom's Noodle Kugel

My mom's not originally Jewish, but she makes a great noodle kugel. Items in brackets are my low-fat adaptation, which works too.

Ingredients

1 12-oz. package of egg noodles [1 12 oz. pkg no-yolk egg noodles]

4 eggs [5 egg whites, 2 egg yolks]

1/2 cup sugar

2 8-oz. package cream cheese, softened [low-fat version works]

1 pint sour cream [ditto]

1 teaspoon cinnamon (more or less, to taste)

1/2 teaspoon ground cloves

a pinch of ground ginger

juice of 1/2 lemon

1 cup raisins

Cook noodles as directed on package and drain in a colander. Run some cold water over them to keep them from sticking together. Give the colander a little shake and drain well.

Beat eggs until thick and lemon-colored. Add sugar slowly to beaten eggs. Blend in softened cream cheese and sour cream, a small amount at a time, then cinnamon and lemon juice. Fold cooked noodles and raisins into the mixture.

Pour into buttered 9"x12" baking dish. Bake 1 hour at 350°F.

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