DEAR SUN SPOTS: Hopefully the following recipe for kugal (kiegal) is what Nancy Roy of Auburn is looking for (Feb. 16). A cook/chef gave it to me, and it is very good.

Noodle pudding (kiegal)

1 pound cooked noodles

2 cups sour cream

4 cups milk

1 teaspoon salt

2 teaspoons vanilla

1 pound ricotta cheese

6 eggs, beaten

cinnamon to taste

Raisins/currants optional

Combine all ingredients. Mix thoroughly and pour into a buttered casserole dish.

Combine 1 cup brown sugar, 1 cup almonds and 4 tablespoons melted butter. and spread across noodle mixture. Cover lightly with foil. Bake at 350 degrees Fahrenheit 1 1/2 hours or until set. — I.T., Norway

ANSWER: Heidi in Dryden was also kind enough to send in a recipe, but it is from a 1993 Country Home magazine, so Sun Spots cannot reprint it. It had far fewer ingredients than the one I.T. submitted, just butter (she couldn’t read the amount), four eggs, noodles and salt and pepper.

DEAR SUN SPOTS: This is for Nancy Roy of Auburn who was looking for a recipe for noodle kugal. I have a recipe that is easy and delicious. She can call or email me. — Karen, grammyd75@yahoo.com, 933-2132

ANSWER: Thank you for your kind offer. Nancy was also looking for a recipe for matzo balls for her chicken soup, but no one wrote in with a recipe for that.

DEAR SUN SPOTS: I thoroughly enjoy reading your column.

On Feb. 22, G.A.L. wrote she was no longer able to find commercial clam dip at Hannaford’s and Shaw’s. Several years ago, my husband received a clam dip recipe from a co-worker. Rather than using sour cream, it calls for cream cheese. It is simple to prepare.

Ingredients:

Large (8 ounce) package of cream cheese

6 ounce can of Snow’s minced clams

2 dashes of Worcestershire Sauce

Soften cream cheese. Drain liquid from clams and reserve. Add clams to softened cream cheese. Add and stir reserved liquid, a little at a time, to achieve desired consistency. Chill for two hours. Enjoy! — L. A. Rossignol, Poland

ANSWER: Donna Douglass of Wales offered the same recipe with the addition of a splash or two of Tabasco and pinch of salt and pepper.

DEAR SUN SPOTS: My mom gave me this recipe for clam dip that has always been a big hit.

Put a package of cream cheese and drained minced clams (reserving juice) into a bowl and mix. Add juice until desired consistency is reached (a little more watery than needed, it will thicken when refrigerated).

That’s it. — Debra Milazzo-Shannon, Hartford

DEAR SUN SPOTS: My recipe for clam dip is 1 can minced clams (save some liquid separately), 2 tablespoons Worcestershire sauce, 1 tablespoon lemon juice, 1/2 cup onion (chopped small). All all together. Add liquid to preferred consistency for dip. — Beryl, Lisbon

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