| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
Side dishes, Jewish |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Flat noodles. |
| 5 |
|
Onions; chopped |
| 3 |
tb |
Schmaltz or oil |
| 4 |
|
Eggs |
|
|
Salt; pepper and nutmeg |
INSTRUCTIONS
Cook noodles in plenty of boiling salted water. Transfer to a bowl with
cold water with ice. Cook chopped onions in fat until almost brown. Stir
eggs as if for an omelet.Season with salt, pepper and pinch nutmeg Drain
noodles. Stir in onions along with the fat into the noodles. Stir in eggs.
Pour all into an oiled baking dish. Bake at 350 F, until golden brown and
firm. Notes: You may add chopped parsley to the egg mixture.
Recipe by: Miriam Podcameni Posvolsky
Posted to MC-Recipe Digest V1 #946 by Leon & Miriam Posvolsky
<miriamp@pobox.com> on Dec 06, 1997
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