| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 7 |
c |
Water; boiling |
| 1 1/2 |
c |
Sugar |
| 3/4 |
c |
Margarine |
| 1 1/2 |
ts |
Salt; (depending on taste) (up to 2) |
| 3/4 |
ts |
Pepper |
| 1 |
lb |
Fine noodles |
| 3 |
|
Eggs; beaten |
INSTRUCTIONS
Melt sugar in large pot until liquid and brown. Do not overcook. Pour in
water slowly, being careful not to let the steam burn you. Bring noodles to
boil again. Add margarine, salt and pepper. When margarine melts add
noodles. Let cook 10 minutes. Cool for 15 minutes or longer. Add eggs. Pour
into 9X13 inch greased pan. Can also be made in a deep round pan. Bake at
350º for 45 minutes. Serves 10-12
Posted to JEWISH-FOOD digest Volume 98 #039 by Bella Parnes
<bparnes@aabgu.org> on Jan 22, 1998
A Message from our Provider:
“Famous last words: I did it my way”