| 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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