| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Jewish | 10 | Servings | |
INGREDIENTS
| 2 | c | Cottage cheese (I used 2% fat) |
| 1/2 | c | Sugar |
| 1 | c | Whiskey |
| 12 | oz | Wide flat egg noodles |
| 1/4 | lb | Butter or margarine; melted |
| 4 | lg | Eggs; lightly beaten |
| 2 | tb | Cinnamon |
| 4 | md | Peaches; diced |
| 1 | c | Raisins |
| 1 | c | Brown sugar |
INSTRUCTIONS
Source: Jeff Freedman In a large pot of salted boiling water, cook noodles until done; about 10 minutes/ Drain in a colander. In a large mixing bowl, combine all ingredients except the brown sugar. Fold well. Bake in a 375F oven for 25 minutes. Sprinkle the brown sugar generously to cover the top. Bake another 10 minutes. Posted to JEWISH-FOOD digest V97 #238 by Nancy Berry <nlberry@prodigy.net> on Aug 24, 1997
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