| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Jewish |
Desserts, Jewish, Burrows |
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Noodles; broad egg |
| 3 |
|
Eggs |
| 3/4 |
c |
Sugar |
| 1 |
tb |
Lemon juice |
| 2 |
tb |
Shortening |
| 3/4 |
c |
Raisins; chopped seedless |
| 1/2 |
c |
Walnuts; chopped |
| 1/2 |
c |
Bread crumbs |
INSTRUCTIONS
Fat grams per serving: Approx. Cook Time: :45
Preheat oven to 400F. Cook noodles in boiling salted water till tender
but not soft. Drain well and rinse under hot water tap. Beat eggs with
sugar and lemon juice. Mix well with noodles. Melt shortening and coat
baking dish with it and pour into dish. Turn half of mixture into dish,
cover with raisins and walnuts, then add rest of mixture and top with
crumbs. Bake 45 minutes at 400F.
Source: Marion Burrows-De Gustibus
posted by Anne MacLellan
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcorr.zip
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