| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Broad noodles |
| 1/8 |
ts |
Salt |
| 2 |
qt |
Boiling water |
| 4 |
tb |
Shortening |
| 1 |
ts |
Salt |
| 1/2 |
c |
Chopped seedless raisins |
| 2 |
|
Eggs |
| 1/4 |
c |
Chopped almonds (optional) |
| 3 |
tb |
Sugar |
| 3 |
tb |
Bread crumbs |
| 1/4 |
ts |
Cinnamon -or- |
| 1 |
tb |
Lemon juice |
INSTRUCTIONS
Here's one my wife makes. It comes from "Jewish Cookery" by Leah W.
Leonard, copyright 1949
Drop noodles in rapidly boiling salted water and cook till tender. Drain in
a colander, pouring hot water through to rinse well. Beat eggs with sugar,
cinnamon, salt, and add the noodles. Melt shortening in the baking dish and
add to mixture. Turn half the mixture into greased baking dish, sprinkle
with raisins and nuts, and add remainder. Top with crumbs and bake 45
minutes at
400 degress F.
Serves 4 to 6.
Variation 1: Substitue 1 cup thinly sliced tart apples for raisins, or
combine equal amounts of each.
Variation 2: Use chopped greben (cracklings) and chicken or goose fat for
shortening.
Variation 3: Substitue 1 cup finely cut dried prunes for other fruit, with
or without nuts. Add lemon juice and 1/4 teaspoon grated rind.
My wife leaves the cinnamon, raisins, almonds and bread crumbs out and just
makes it plain.
Posted to JEWISH-FOOD digest V97 #035 by "Leslie R. Krupel"
<Krupel@M4.Sprynet.Com> on Jan 29, 1997.
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