Name: Noodle Pudding
Ingredients: 9 oz Jewish style broad egg noodles, cooked al dente (up to 10); 1/2 c Cream cheese, softened; 1/2 c Sour cream; 2/3 c Sugar; 4 Eggs; 1/2 ts Salt; 1 ts Cinnamon; 1/4 ts Nutmeg; 1 c Golden raisins; 1 c Chopped tart green apple; 4 tb Butter, melted; 1/2 Bread crumbs

The glorious good news of the gospel is that the sin-devastated relationship between lost sinners and the holy God can be restored. That at first glance seems impossible. God’s perfect, infinite, righteous justice demands the punishment of all who violate His law. Standing before the bar of His justice are helpless, guilty sinners, unable either to satisfy God or to change their condition. But through God’s plan of reconciliation all the hostility, animosity, and alienation separating the Holy One and sinners vanishes, and those who were once His enemies become His friends. The high calling and noble privilege of preaching this message of reconciliation is the most important duty in the world, since it deals with eternal destinations.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Jewish		1	Servings

INGREDIENTS

9	oz	Jewish style broad egg noodles, cooked al dente (up to 10)
1/2	c	Cream cheese, softened
1/2	c	Sour cream
2/3	c	Sugar
4		Eggs
1/2	ts	Salt
1	ts	Cinnamon
1/4	ts	Nutmeg
1	c	Golden raisins
1	c	Chopped tart green apple
4	tb	Butter, melted
1/2		Bread crumbs

INSTRUCTIONS

1. Preheat oven to 375F.
2. Beat together the cream cheese, sour cream and sugar until well creamed
and light.
3. Beat in the eggs, one at a time.
4. Beat in the salt, cinnamon and nutmeg.
5. Gently stir in the raisins and apples. (It's best to peel and chop the
apples right before you mix them in to preserve their color.)
6. Combine the noodles and butter, mix in the egg mixture, then the bread
crumbs.
7. Turn into a buttered 1.5-2 quart casserole and bake until set and the
top is golden, starting to brown and get a littel crunchy, rotating the
casserole now and then, probably about 60-75 minutes.
Cousin helen says "the cream cheese is the secret ingredient."
Posted to rec.food.recipes by jmb8@Lehigh.EDU on Apr 9, 1995.

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