| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
|
12 |
-16 |
INGREDIENTS
| 1 |
pk |
Wide egg noodles |
| 1 |
pk |
(8 oz) Philly free cream cheese; softened (the original recipe calls for regular) |
| 1/4 |
c |
Butter or margarine; softened |
| 1/4 |
c |
Oil; (the original recipe called for 1 cup butter or margarine) |
| 1 1/2 |
c |
Sugar |
| 1/2 |
c |
Lemon juice |
| 2 |
|
Eggs |
| 4 |
|
Egg whites |
| 1 |
c |
Egg substitute; (the original recipe called for 12 eggs) |
| 1 |
|
Jar; (12 oz) apricot preserves (the original recipe called for 18 oz) |
| 1 |
ts |
Ground cinnamon; or more, (the original recipe called for 1/2 tsp) |
INSTRUCTIONS
(Before Adaptations) Source: Florence Palermo, printed in 1998 Taste of
Home Annual Recipes
cook noodles according to package directions. meanwhile, in a mixing bowl,
beat cream cheese, butter and sugar until smooth; add lemon juice and mix
well. Beat in eggs, one at a time. Drain and rinse noodles; add to egg
mixture. Spoon half into a greased 9x13x2 baking dish. Top with half the
preserves; sprinkle with half the cinnamon. Repeat layers. Bake, uncovered,
at 325F for 45 minutes or until golden brown and a knife inserted near the
center comes out clean. Serve warm.
Posted to JEWISH-FOOD digest by jchavelh@notes.cc.bellcore.com on Oct 7,
1998, converted by MM_Buster v2.0l.
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