Egg Nog Kugel

I believe the eighth night of Chanukah should be called the "fire hazard" night. We had seven chanukiot set up, which means that we had 63 candles burning (see picture to the left). Luckily most of the wrapped presents had already been unwrapped, so the chances of an errant candle setting off a horrific holiday blaze were somewhat reduced.

But what's a holiday without a sense of danger.
Switching topics...after my previous rant...uh, I mean homily...one might mistakenly think that I oppose ALL blending of cultures. Not true, not true, not true. And on Chanukah next year, I can think of no better way to celebrate the season than by making the traditional Chanukah noodle kugel with a slight Christmas twist.

Egg Nog Kugel

8 oz. wide egg noodles
4 oz. butter or margarine
6 eggs
1/2 cup sour cream
1 cup cottage cheese
1 cup egg nog
¼ cup sugar
½ cup raisins

Topping:
1 cup chopped pecans
½ cup brown sugar
2 Tbs. butter, melted

Preheat oven to 350 degrees F. Cook noodles in boiling salted water until tender. Drain and add butter. Set aside. Beat together eggs, sour cream, cottage cheese, egg nog, and sugar. Add raisins. Add mixture to noodles. Pour into greased 8 x 12-inch baking dish. Mix together topping ingredients. Sprinkle over kugel. Bake for one hour. Serves 10-12.