| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
Chinese |
Pasta |
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Egg Noodles; (medium) |
| 1 1/2 |
c |
Cottage Cheese; (small-curd) |
| 8 |
oz |
Sour Cream |
| 1 |
c |
Fresh Mushrooms; chopped |
| 1 |
c |
Cashew Nuts; halved |
| 1/2 |
c |
Scallions; chopped |
| 2 |
tb |
Dry Sherry |
| 1 |
tb |
Soy Sauce |
| 2 |
|
Cloves Garlic; minced |
| 1/8 |
ts |
Ground Red Pepper |
| 1/2 |
c |
Grated Parmesan Cheese |
INSTRUCTIONS
Preheat oven to 350.
Cook noodles according to package directions. Drain well.
Combine cottage cheese and next 8 ingredients in a medium bowl; stir well.
Add cottage cheese mixture to noodle mixture; toss gently. Pour into
buttered 2-quart casserole. Sprinkle with Parmesan cheese. Bake, uncovered,
for 25 minutes of until thoroughly heated.
Posted to JEWISH-FOOD digest V97 #337 by lisamontag@juno.com (Lisa Montag)
on Dec 31, 1997
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