| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
|
10 |
Servings |
INGREDIENTS
| 2 |
c |
Cottage cheese (I used 2% fat) |
| 1/2 |
c |
Sugar |
| 1 |
c |
Whiskey |
| 12 |
oz |
Wide flat egg noodles |
| 1/4 |
lb |
Butter or margarine; melted |
| 4 |
lg |
Eggs; lightly beaten |
| 2 |
tb |
Cinnamon |
| 4 |
md |
Peaches; diced |
| 1 |
c |
Raisins |
| 1 |
c |
Brown sugar |
INSTRUCTIONS
Source: Jeff Freedman
In a large pot of salted boiling water, cook noodles until done; about 10
minutes/ Drain in a colander. In a large mixing bowl, combine all
ingredients except the brown sugar. Fold well.
Bake in a 375F oven for 25 minutes. Sprinkle the brown sugar generously to
cover the top. Bake another 10 minutes. Posted to JEWISH-FOOD digest V97
#238 by Nancy Berry <nlberry@prodigy.net> on Aug 24, 1997
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