| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
Dessert |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Cottage cheese; small curd |
| 1 |
c |
Sour cream |
| 8 |
oz |
Cream cheese |
| 5 |
|
Eggs; beaten |
| 1/2 |
c |
Butter; melted |
| 1/2 |
c |
Honey |
| 1 |
ts |
Cinnamon; freshly grated from stick cinnamon |
| 1/4 |
ts |
Nutmeg; freshly grated |
| 1/2 |
ts |
Salt |
| 1 |
lb |
Wide egg noodles; cooked, drained |
| 2 |
c |
Apples; chopped (with or without skin) |
| 1/2 |
c |
Raisins (optional) |
INSTRUCTIONS
From: sybel@ix.netcom.com (Ruth Donenfeld)
Date: Fri, 9 Aug 1996 08:33:04 -0700
Mix everything all together until well blended. Pour out into a greased
13x9 inch baking pan, sprinkle with a mixture of 1 tb sugar and 1 ts
cinnamon (optional). Bake in medium oven 350f for 50-55 minutes or until
you can stick a knife into it and it comes out clean. serves 12.
JEWISH-FOOD digest 310
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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