| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Broad noodles |
| 1/8 |
t |
Salt |
| 2 |
qt |
Boiling water |
| 4 |
T |
Shortening |
| 1 |
t |
Salt |
| 1/2 |
c |
Chopped seedless raisins |
| 2 |
|
Eggs |
| 1/4 |
c |
Chopped almonds, optional |
| 3 |
T |
Sugar |
| 3 |
T |
Bread crumbs |
| 1/4 |
t |
Cinnamon -or- |
| 1 |
T |
Lemon juice |
INSTRUCTIONS
Here's one my wife makes. It comes from "Jewish Cookery" by Leah W.
Leonard, copyright 1949 Drop noodles in rapidly boiling salted water
and cook till tender. Drain in a colander, pouring hot water through
to rinse well. Beat eggs with sugar, cinnamon, salt, and add the
noodles. Melt shortening in the baking dish and add to mixture. Turn
half the mixture into greased baking dish, sprinkle with raisins and
nuts, and add remainder. Top with crumbs and bake 45 minutes at 400
degress F. Serves 4 to 6. Variation 1: Substitue 1 cup thinly sliced
tart apples for raisins, or combine equal amounts of each. Variation
2: Use chopped greben (cracklings) and chicken or goose fat for
shortening. Variation 3: Substitue 1 cup finely cut dried prunes for
other fruit, with or without nuts. Add lemon juice and 1/4 teaspoon
grated rind. My wife leaves the cinnamon, raisins, almonds and bread
crumbs out and just makes it plain. Posted to JEWISH-FOOD digest V97
#035 by "Leslie R. Krupel" <Krupel@M4.Sprynet.Com> on Jan 29, 1997.
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