| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
Dessert |
20 |
Servings |
INGREDIENTS
| 1/2 |
pt |
Sour cream |
| 1/4 |
lb |
Cream cheese |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 4 |
|
Eggs; beaten in blender |
| 1/2 |
lb |
Fine noodles |
| 1 |
cn |
(11-oz) mandarin oranges; drained |
| 1 |
cn |
(8.75-oz) crushed pineapple |
|
|
Bread crumbs |
|
|
Cinnamon and sugar |
|
|
Butter or margarine |
INSTRUCTIONS
TOPPING
From: Linda Shapiro <lss@coconet.com>
Date: Sat, 06 Jul 1996 17:01:37 -0400
SOURCE: Temple Beth Am Cookbook, Abington PA 1976 p. 126
OVEN: 350
Coat a 9 x 13- inch baking pan with vegetable cooking spray. Cook noodles
according to directions. Drain well. Mix all ingredients with eggs in
blender except noodles, oranges and pineapple. After blending, mix with
drained noodles and pour into pan. Bake for 45 minutes. Remove from oven
and top with bread crumbs, cinnamon, sugar, and butter or margarine. Bake
for 20 minutes additional. SERVES 20- 24
JEWISH-FOOD digest 235
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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