| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Jewish |
Jewish, Pasta |
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Broad noodles |
| 2 |
|
Eggs |
| 1/2 |
c |
Sugar |
| 1/4 |
ts |
Cinnamon |
| 1/8 |
ts |
Salt |
| 3 |
tb |
Butter or Margarine |
| 1/2 |
c |
Raisins <OR> |
| 1/2 |
c |
Apples, peeled, cored and chopped |
| 1/4 |
c |
Walnuts Butter or Margarine for Topping |
| 3 |
tb |
Bread crumbs |
|
|
– Naf Avnon and Uri Sella – From: S. Lefkowitz From: Sam |
INSTRUCTIONS
Rabbi Pinchas, the Tzaddik (wise man) of Koritz, used to say that Jews eat
lots of lokshen on Shabbat because noodles are symbolic of the unity of the
people of Israel: They are so entangled that they can never be separated.
1. Preheat oven to hot (400F)
2. Cook noodles according to package directions until tender. Drain. 3.
Beat eggs yolks with sugar, cinnamon, nutmeg and salt. Add drained noodles,
butter or margarine, raisins or chopped apples and walnuts and mix well. 4.
Beat egg whites until stiff and gently fold into noodle mixture. Pour into
greased casserole dish, dot with butter or margarine and cover with bread
crumbs. Bake 45 minutes.
SERVES 4
Recipes By: So Eat, My Darling: A Guide To Yiddish Kitchen
Lefkowitz Date: 09-12-94
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
A Message from our Provider:
“God is humble”