| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 6 | oz | Medium egg noodles |
| 1 1/2 | c | Chopped dried apricots |
| 1 | c | Boiling water |
| 6 | Eggs | |
| 1 1/4 | c | Sugar |
| 2 | c | Sour cream |
| 1 | 8 oz. crushed pineapple | |
| drained | ||
| 1/2 | t | Grated lemon peel |
| 1/8 | t | Salt |
INSTRUCTIONS
1997 In large saucepot, cook noodles; drain. In medium bowl, soak apricots in boiling water for 15 minutes. Preheat oven to 350. In large bowl, beat eggs and sugar with electric mixer until pale yellow and thick. Add sour cream and beat on low speed until smooth. Drain apricots well. Stir in apricots, pineapple, lemon peel, salt and noodles into egg mixture. Pour into well greased 13 x 9 inch pan. Bake 30-35 minutes Cut into squares. Mary Curtis Posted to EAT-L Digest by mary curtis <curtism@FUSE.NET> on Dec 6,
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Nutrition (calculated from recipe ingredients)
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Calories: 3064
Calories From Fat: 1107
Total Fat: 125.7g
Cholesterol: 1404.5mg
Sodium: 1830.7mg
Potassium: 4067.6mg
Carbohydrates: 441g
Fiber: 24.4g
Sugar: 369.9g
Protein: 70.4g