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2 cups sour cream
4 eggs, beaten
1 teaspoon vanilla
1/4 cup white raisins

Cook and drain noodles. Combine
cream cheese, butter and sugar and
mix until well blended. Add the sour
cream, eggs, and vanilla, mixing well.
Fold in the raisins. Pour into drained
noodles, gently but thoroughly mix-
ing. Pour into a greased 13- by 9-inch
casserole. Sprinkle top with cinnamon.
Bake at 350 degrees for about 50-60
minutes. Serves 10-12.

A QUICHE WORTH EATING
(DAIRY)
one 9- or 10-inch pie crust,
homemade or store-bought
(defrosted and re-fluted in a glass
pan)
1 1/2 cups grated cheese (half
Gruyere, half Swiss)
1/2 cup drained spinach or sauteed
fresh mushrooms (or other flavor
of choice)
Custard:
1 3/4 cups half and half (For a
richer custard use half heavy
cream, half whole milk)
3 large eggs
3/4 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon freshly grated nutmeg

Pre-bake a "pricked" pie crust in a
375-degree oven for about 9 minutes,
until just dry, not brown at all.
Remove and very gently press, with a
soft towel or pot holder, any "puffed"
air spots that have developed. Set aside
to cool. In a large mixing bowl, com-
bine the custard ingredients. Using a
wire whisk, mix all ingredients, being
sure eggs have blended. Do not over-
whisk. Place the spinach or mush-
rooms evenly over bottom of crust.
Sprinkle the cheese over evenly. Place
pie dish on a foil-lined cookie sheet.
Slowly pour custard evenly into dish
to 1/2-inch below crust rim. A 9-inch
glass pie plate will only use about 1
1/4 cups of custard. Gently press
cheese into the custard to moisten.
Sprinkle top with paprika, if desired.
Bake in a preheated 375-degree oven
for 35-45 minutes, checking after 35
minutes. Bake until lightly golden
brown and filling feels set. Remove to
cool on a rack. Cool at least 15 min-

/

utes before cutting. Quiche is best
served just warm or at room tempera-
ture. Serves 8. For more than 4 peo-
ple, allow 1 1/2 slices per person.
Note: Half-pound of solid cheese,
grated in food processor (freeze for
just 30 minutes before grating) equals
3-plus cups.

6-MINUTE LOW-FAT LOW
CHOLESTEROL CHOCOLATE
CAKE (DAIRY)
1 1/2 cups flour
1 cup sugar
1/3 cup (5 tablespoons)
unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/2 cup liquid canola oil
2 teaspoons vanilla
2 tablespoons white vinegar

In a large mixing bowl, combine
all the dry ingredients and stir well
with a wooden spoon. In a 2-cup
measuring cup, combine the remain-
ing ingredients. Stir and add to dry
ingredients. Stir well with a wooden
spoon. Some small lumps may
remain and that is OK. Pour into an
ungreased 7-inch tube pan (or 8-inch
square or round). Tap pan on counter
to even out and get rid of any air
bubbles. Bake in a preheated 350-
degree oven for 43 minutes. Cool
thoroughly before removing from
pan. Sprinkle top with sifted 10X
sugar, if desired. To lower the fat even
more, you may remove 1/4 cup of
the oil and add either 1/4 cup pureed
pitted prunes (pureed with a little
water) or unsweetened applesauce.
When using the prunes (which I pre-
fer) you will need an electric mixer to
combine the pureed prunes.
This recipe may be doubled to bake
in a 13- by 9-inch pan and can be iced
with a traditional cream cheese frost-
ing for special occasions. (I like to
frost the cake when it is frozen to
avoid crumbs in the frosting.)
The cake also is great served with
sliced summer strawberries or ice
cream. To be really fancy, you can
puree a box of sweetened frozen
defrosted raspberries (I add a little
orange or Chambord liqueur to
them), strain out seeds and serve a
spoonful over, under or alongside each
slice of cake.

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