| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Chicago | 10 | – 12 servi | |
INGREDIENTS
| 3/4 | c | Pareve margarine (Butter) |
| 3/4 | c | Dark brown sugar |
| 1 | c | Pecans, halved |
| 1 | lb | Wide noodles (egg) |
| 4 | lg | Eggs |
| 1 | ts | Cinnamon |
| 1/2 | c | Sugar |
| 2 | ts | Salt |
INSTRUCTIONS
Source: Epicurious, from: Joan Nathan's Jewish Cooking in America "This is definitely American - with dark brown sugar and pecans! Your guests will love it." 1. Melt half the butter (margarine) in a 12-cup mold or tube pan. Swirl it around the bottom and up the sides. 2. Press the brown sugar into the bottom and press the pecans into the sugar. 3. Boil the noodles according to the package directions and then drain. Mix with the eggs, the remaining butter (margarine), melted, cinnamon, sugar, and salt and pour into the mold. Bake in a preheated 350*F oven for 1 hour and 15 minutes or until the top is brown. Let sit for 15 minutes before unmolding. The top will become slightly hard like a praline. Serve cold or at room temperature. Posted to JEWISH-FOOD digest V97 #040 by alotzkar@direct.ca (Al) on Jan 4, 1904.
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