| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
Italian1 |
24 |
servings |
INGREDIENTS
| 1 |
lb |
Broad egg noodles; cooked as directed |
| 2 |
c |
Applesauce; unsweetened |
| 6 |
|
Eggs; beaten |
| 1 |
ts |
Salt |
| 2 |
ts |
Cinnamon |
| 1/2 |
c |
Margarine; melted |
| 2 |
ts |
Vanilla extract |
| 1 |
c |
Granulated sugar |
INSTRUCTIONS
Pre-heat oven to 325F.
Combine margarine and sugar in a large mixing bowl. Whisk in eggs,
beating until light and frothy. Add remaining ingredients, including
noodles. Pour mixture into lightly greased 4-quart baking dish (10 x
12 inches). Bake for 1 hour. Let cool completely before cutting, then
reheat.
Freezes well.
Per serving: 172 Calories (kcal); 6g Total Fat; (29% calories from
fat); 4g Protein; 26g Carbohydrate; 65mg Cholesterol; 152mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit;
1 Fat; 1/2 Other Carbohydrates
Recipe by: Mimi Markofsky
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