| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
Side, Dishes-, Kugels |
1 |
Servings |
INGREDIENTS
| 13 |
oz |
Pkg wide noodles |
| 4 |
oz |
Cream cheese; room temperature |
| 1 |
c |
Sour cream |
| 1/2 |
c |
Melted butter or margarine |
| 3 |
|
Eggs |
| 3 |
tb |
Sugar |
| 1 |
ts |
Salt; (more if desired) |
| 9 |
oz |
Can crushed pineapple with juice |
| 1 |
ts |
Almond extract; (optional) |
| 2 |
tb |
Melted butter |
| 1/4 |
c |
Brown sugar |
|
|
Canned pineapple rings |
|
|
Cherries |
INSTRUCTIONS
Cook noodles in boiling salted water until al dente (about 6 minutes). Set
aside in a colander to drain thoroughly.
In a large mixing bowl, beat eggs with electric mixer until light and
fluffy. Add cheese, sour cream, melted butter, sugar and salt. Blend
thoroughly. Fold in noodles and pineapple.
In the bottom of a 10- inch (25 cm) tube pan, put 2 tbsp (25 ml) butter and
1/4 cup (50 ml) brown sugar. Melt over low heat and spread evenly. Place
small pineapple rings and cherries over this mixture. Pour in noodle
mixture. Bake at 350 degrees F (180 degrees C) for 1 hour.
If desired, a topping of 1 cup (250 ml) cornflake crumbs mixed with 2 tbsp
(25 ml) brown sugar and 2 tsp (25 ml) melted butter may be sprinkled on top
of noodle mixture before baking.
Source: Lillian Kaplun's Kitchen by Lillian Kaplun p. 196 Baruna Group,
Inc. 1994 ISBN 1-895555-60-4
Recipe by: Lillian Kaplun's Kitchen p. 196
Posted to JEWISH-FOOD digest by Linda Shapiro <<lss@coconet.com> on May 11,
1998
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