| 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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