| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
Side dish, Jewish |
8 |
Servings |
INGREDIENTS
|
|
-AVTA21A KIM CLEGG |
| 8 |
oz |
Medium egg noodles |
| 5 |
tb |
Oil; or butter, divided |
| 1 |
lg |
Onion; peeled, ended, minced |
| 8 |
oz |
Sm mushrooms; quartered if small, halved & sliced if large salt & pepper to taste |
| 3/4 |
ts |
Paprika; divided |
| 2 |
|
Eggs; beaten |
| 3 |
tb |
Parsley chopped optional |
INSTRUCTIONS
Cook noodles, uncovered, in large pan of boiling salted water over high
heat, stirring occasionally till nearly tender, 5 minutes. Drain. Rinse
with cold water & drain well. Transfer noodles to large bowl. Heat 3 T oil
in large skillet over medium-low heat. Add minced onion & saute till very
tender, 10 minutes. Add 1 T oil to skillet & heat, then add mushrooms, salt
& pepper & 1/4 t paprika. Saute till mushrooms are tender & onions are
browned, 10 minutes. Add mushroom mix, eggs & parsley to noodles & mix
well. Taste & adjust seasonings. Butter or oil 6 cup baking dish & add
noodle mix. Sprinkle with remaining 1 T oil, then with remaining 1/2 t
paprika. Bake @ 350 till set, 30 minutes. Serve from baking dish. 4-5 side
dish servings. CAL 349; fat 18 g (47% of calories); protein 10 g;
carbohydrates 37 g; cholesterol 128 mg; Sodium 38 mg
Posted on PRODIGY, 9/94*; formatted by Elaine Radis BGMB90B; GEnie E.RADIS
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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