| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Fruits | Jewish | 9 | Servings | |
INGREDIENTS
| 1 | pk | (8 ounce) medium wide egg noodles |
| 4 | tb | Vegetable oil, divided |
| 4 | lg | Eggs |
| 1/3 | c | Sugar |
| 1 | c | Orange juice |
| 1/4 | ts | Ground cinnamon |
| 1/8 | ts | Ground ginger |
| 1 | pn | Salt |
| 3/4 | c | Diced mixed dried fruits, such as prunces, apricots, dates, figs (up to 1) |
| 1/4 | c | Raisins |
| 1 | md | Apple, peeled (if desired) and diced (about 1 cup) |
INSTRUCTIONS
The Jewish Holiday Cookbook, Gloria Kaufer Greene 1. Cook noodles according to package directions. Drain. Put into bowl and toss with 2 tablespoons of the oil. Set aside. 2. Beat the eggs with the sugar until well mixed. Beat in the other 2 tablespoons of oil. beat in the orange juice, cinnamon, ginger, and salt. Add all the fruits. Add the noodles. Stir until everything is evenly distributed. 3. Transfer th mixture to a greased or non-stick spray-coated 10 inch square casserole. Cover and bake in preheated 350 degree oven for 40 minutes. Remove cover and bake, uncovered, for another 10-20 minutes, until firm and set. Let cool a little. Serve warm or at room temperature. Posted to JEWISH-FOOD digest V97 #032 From: raifft@ix.netcom.com (Richard A. Ifft ) Date: Fri, 20 Sep 1996 13:47:36 -0700
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