| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Puddings/cu, Nuts/desser |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Wide egg noodles |
| 4 |
lg |
Eggs, separated |
| 6 |
tb |
Unsalted butter |
| 1/2 |
c |
Sugar |
| 1 |
c |
Sour cream |
| 1 |
ts |
Vanilla |
| 1/3 |
c |
Diced raisins |
| 1/3 |
c |
Diced apricots |
|
|
Cinnamon |
|
|
Freshly grated nutmeg |
| 1 |
c |
Chopped walnuts |
| 2/3 |
c |
Apricot preserves |
INSTRUCTIONS
Preheat the oven to 375 degrees. In a pot of boiling salted water cook the
egg noodles until they are al dente. Drain, refresh under cold water and
drain again. Transfer to a large bowl.
In a bowl whisk together the egg yolks, butter, all but 2 tablespoons of
the sugar, the sour cream and the vanilla.
In a bowl with an electric mixer beat the whites until they form soft
peaks. Add the remaining sugar and beat to firm peaks. Fold the whites into
the yolk mixture and fold into the noodles
In a buttered shallow baking dish layer the noodles, walnuts, jam and
raisins and apricots. Sprinkle with the bread crumbs and bake for 25 to 30
minutes, or until lightly golden.
Yield: 4 to 6 servings
PASTA MONDAY TO FRIDAY SHOW #PS6531 Copyright, 1997, TV FOOD NETWORK, G.P.,
All Rights Reserved
MCBuster formatted by Gail Shermeyer <4paws@netrax.net> on Mar 1, 1997
Posted to MC-Recipe Digest V1 #531 by 4paws@netrax.net (Shermeyer-Gail) on
Mar 21, 1997
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