| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Jewish | Dessert | 20 | Servings |
INGREDIENTS
| 1/2 | pt | Sour cream |
| 1/4 | lb | Cream cheese |
| 1/2 | c | Sugar |
| 1 | ts | Vanilla |
| 4 | Eggs; beaten in blender | |
| 1/2 | lb | Fine noodles |
| 1 | cn | (11-oz) mandarin oranges; drained |
| 1 | cn | (8.75-oz) crushed pineapple |
| Bread crumbs | ||
| Cinnamon and sugar | ||
| Butter or margarine |
INSTRUCTIONS
TOPPING From: Linda Shapiro <lss@coconet.com> Date: Sat, 06 Jul 1996 17:01:37 -0400 SOURCE: Temple Beth Am Cookbook, Abington PA 1976 p. 126 OVEN: 350 Coat a 9 x 13- inch baking pan with vegetable cooking spray. Cook noodles according to directions. Drain well. Mix all ingredients with eggs in blender except noodles, oranges and pineapple. After blending, mix with drained noodles and pour into pan. Bake for 45 minutes. Remove from oven and top with bread crumbs, cinnamon, sugar, and butter or margarine. Bake for 20 minutes additional. SERVES 20- 24 JEWISH-FOOD digest 235 From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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