Noodle-vegetable Kugel With Pecans

Salvation is by grace, by grace alone. Nevertheless, divine grace is not exercised at the expense of holiness. It never compromises with sin. It is also true that salvation is a free gift, but an empty hand must receive it and not a hand which still tightly grasps the world. Something more than believing is necessary to salvation. A heart that is steeled in rebellion against God cannot savingly believe. It must first be broken. Only those who are spiritually blind would declare that Christ will save any who despise His authority and refuse His yoke. Those preachers who tell sinners that they may be saved without forsaking their idols, without repenting, without surrendering to the lordship of Christ are as erroneous and dangerous as others who insist that salvation is by works and that heaven must be earned by our own efforts.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables, Meats	Jewish	Dishes-, Kugels, Side	4	Servings

INGREDIENTS

8	oz	Medium egg noodles
1 1/2	T	Vegetable oil
1		Onion, chopped
2		Cloves garlic, chopped
1/2	lb	Small mushrooms, sliced
		Salt and freshly ground
		pepper
1	t	Paprika
2		Carrots, peeled coarsely
		grated
1		Yellow crookneck squash
		coarsely grated
1		Zucchini, coarsely grated
1/4	c	Chopped parsley
1		Egg
2		Egg whites
1/3	c	Chicken broth
3	T	Finely chopped pecans

INSTRUCTIONS

Preheat the oven to 350 degrees F. Cook the noodles in a large pot of
boiling salted water uncovered over high heat, stirring occasionally,
about 7 minutes or until nearly tender but slightly firm. Drain,  rinse
with cold water, and drain well. Transfer to a bowl.  Heat the
vegetable oil in a large skillet over medium heat. Add the  onion and
saute about 7 minutes or until golden. Add the garlic,  mushrooms,
pinch of salt, pinch of pepper, and 3/4 teaspoon paprika.  Saute about
3 minutes, stiring often.  Add the mushroom mixture, carrots, yellow
squash, zucchini and  parsley to the noodles and mix well. In a small
bowl, beat the egg  with the egg whites and broth, add to the noodles
and mix well. Oil a  5- cup baking dish and add the noodle mixture.
Sprinkle with pecans,  then with remaining 1/4 teaspoon paprika. Bake
45 minutes or until  set and lightly browned on top. Serve hot, from
the baking dish.  The Lowfat Jewish Cookbook by Faye Levy p. 28 Random
House, NY 1997  ISBN 0-517-70364-5  Recipe by: The Lowfat Jewish
Cookbook by Faye Levy  p. 28  Posted to JEWISH-FOOD digest by Linda
Shapiro <lss@coconet.com> on  Dec 14, 1998, converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 429 Calories From Fat: 213 Total Fat: 24.5g Cholesterol: 100.4mg Sodium: 866.4mg Potassium: 628.7mg Carbohydrates: 27.9g Fiber: 4.1g Sugar: 6.3g Protein: 26.4g