| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Emlive03 | 12 | servings | |
INGREDIENTS
| 1 | lb | Wide egg noodles |
| 4 | tb | Butter |
| 1 | lb | Cottage cheese |
| 2 | c | Sour cream |
| 1/2 | c | Sugar |
| 1 | c | Milk |
| 5 | Eggs | |
| 2 | ts | Pure vanilla extract |
| 1 | c | Light brown sugar |
| 2 | c | Pecan pieces |
| 1 | ts | Cinnamon |
INSTRUCTIONS
Preheat the oven to 350 degrees. Bring a pot of salted water to a boil. Add the noodles and cook until tender, about 6 to 8 minutes. Remove and drain. Toss the noodles with the butter. In a large mixing bowl, mix the cottage cheese, sour cream, sugar, milk, eggs, and vanilla. Mix well. Fold in the noodles. Mix well. Pour the mixture into a buttered 9- by 13-inch pan. In a small mixing bowl, mix the brown sugar, pecan pieces and cinnamon, together. Mix well. Sprinkle the mixture on top of the egg mixture, evenly. Bake for about 1 hour or until the pudding is set. Remove from the oven and cool before serving. This recipe yields 12 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B31 broadcast 06-16-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 06-20-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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