1 lb hoop cheese
1 lb flour
5 tbsp butter, melted
5 tbsp sugar
zest of 1 lemon
½ cup yellow raisons
1 tbsp powdered sugar
2 teasp lemon juice
1 Knead the cheese, flour and 3 eggs into a dough. Roll out very thin and cut into 1″ ribbons. Boil 5 mins. Strain and rinse in cool water.
2. Separate 4 eggs. Add 5 tbsp sugar, sour cream, lemon zest, and raisons to the yolks and mix well. Beat 4 egg whites until stiff, adding 1 tbsp powdered sugar and 2 tsp lemon juice as you beat. fold the whites into the yolks and add the noodles.
3. Coat a casserole dish wirh melted butter and sprinkle with bread crumbs. Add noodle mixture, and top with more bread crumbs. Bake 20 minutes at 375 degrees.
Note: Hoop cheese is difficult to find these days. You may use cottage cheese that you have pressed and drain through cheese cloth to remove as much liquid as possible.