I love noodles in anything. It reminded me of a recipe I've made that has cottage cheese, garlic, cream cheese and parmesan. More like a kugel than a pudding. I need to get that recipe out!! My sis and BIL had dinner with friends the other night and for dessert they had coconut custard pie. It was made with buttermilk and sis said it was the best thing ever (and she isn't fond of coconut). I found this on line and have to make it--hopefully this weekend. Sure looks easy enough. BUTTERMILK COCONUT CUSTARD PIE 1 1/4 cups sugar 2 tablespoons all-purpose flour 1/2 cup butter , melted 3 eggs , beaten 1/2 cup buttermilk 1 teaspoon vanilla 3 1/2 ounces flaked coconut , divided 1 unbaked 9-inch pie shell Combine the sugar and flour in a large bowl. Add melted butter, eggs, buttermilk, vanilla and 2/3 of the coconut. Mix well. Pour mixture into shell. Sprinkle with remaining coconut. Bake at 325 degrees for 1 hour or until set.

Thank you for trying to help. The link did not say much and the comment section was just a lot of people saying it had changed. One poster said they replaced the sugar with soybean oil but that seems odd. Here is the only listing of the ingredients with the nutritional label included but I can't find another one to compare 'old' with 'new'. The only reason I am so focused on this is the fact that red French/Russian/Catalina dressing is is only type I purchase from a store. I don't want to buy a bottle of junk if they have changed it. I read labels on things I buy and I hate finding out that something I have been buying for years changed without alerting the consumer of the change. Who is going to re-read the labels on everything they buy, every single time they shop, to see if they changed something? Not me. I make all my own creamy based dressing with goat yogourt and all my oil/vinegar based dressing. I have never been able to make a decent Catalina style dressing. I am at the mercy of Kraft. Here is a link that might be useful: Ingredients

I didn't know which one you wanted so I scanned them all: REMARKABLE FUDGE Butter sides of heavy 3-quart saucepan. Add 4 cups granulated sugar, one 14-1/2-ounce can (1-2/3 cups), evaporated milk, and 1 cup butter. Cook over medium heat to soft ball stage (236ú); stirring frequently. Remove from heat; add one 12-ounce package (2 cups) semisweet chocolate pieces, 1 pint marshmallow creme, 1 teaspoon vanilla, and 1 cup broken walnuts. Beat till chocolate melts, Pour into buttered 13x9x2-inch pan. Score while warm, cut when cool and firm. BLUE RIBBON FUDGE Butter sides of heavy 2-quart saucepan. In it combine 2 cups granulated sugar, one 6-ounce can evaporated milk, two l-ounce squares unsweetened chocolate, dash salt, and 1 teaspoon light corn syrup. Cook and stir over medium heat till chocolate melts and sugar dissolves. Cook to soft ball stage (236ú), Immediately remove from heat, Add 2 tablespoons butter without stirring. Cool to lukewarm (110ú). Add 1 teaspoon vanilla and beat vigorously till fudge stiffens and loses its gloss. Quickly stir in 1/2 cup chopped walnuts, Push from pan, (don't scrape sides) into buttered shallow pan. Score while warm; cut when firm. OPERA FUDGE Butter sides of a heavy 2-quart saucepan. In it combine 2 cups granulated sugar, 1/2 cup milk, 1/2 cup light cream, 1 tablespoon light corn syrup, and 1/2 teaspoon salt. Cook over medium heat, stirring constantly, till sugar dissolves and mixture boils, Cook to soft ball stage (238ú). Immediately remove from heat; cool to lukewarm ,(110ú) without stirring. Add 1 tablespoon butter and 1 teaspoon vanilla, Beat vigorously till fudge stiffens and loses its gloss. Quickly stir in 1/4 cup chopped candied cherries, Spread in buttered 9x5x3-inch pan. Score while warm; cut when firm.

The turkey is thawed (but I bought a fresh one). I dry brined it in the fridge for two days as in Ina Garten's Accidental Turkey recipe. The third night I left it in the fridge naked to dry the skin. The day of cooking, I took it out of the fridge 1 1/2 hours before to get to room temp before roasting but I put a bag of frozen peas on the breast to keep it cooler than the legs nd thighs. Then I roasted it as per usual on auto roast which sears at 450 and then drops to 325 for the rest of the time. Auto roast on my Miele oven does this automatically and is a convection setting. However, Ina gives the same kind of instruction for regular oven - sear at 450 for 45 minutes (I think but you could ch ck since the recipe is online) and then turns the temp down to 325. The only thing she does differently is put the turkey in feet first which is not necessary in a convection oven. I did put the thermometer into the breast (looking straight down put it in perpendicular to the kbreast bone in the deepest part of the breast avoiding touching the bone). I took the bird out when the thermometer reached 165. That allowed the legs to get to 175 or so which is better for dark meat. This prevented the breast from over cooking and drying out. I also rated it lightly tented for 30 minutes. The bird was not stuffed.