| 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
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