| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | Miamiherald, Side dish, Holiday, Jewish | 12 | Servings |
INGREDIENTS
| 1 | pk | Wide egg noodles (8oz) |
| 1/2 | c | Margarine (1 stick); cut in pieces |
| 4 | Eggs; beaten well | |
| 3/4 | c | Sugar |
| 1 | ts | Salt |
| 1 | ts | Vanilla extract |
| 1 | ts | Lemon juice |
| 3 | tb | Apricot preserves |
| 1 | sm | Cn crushed pineapple in its own juice |
| 1/4 | c | Raisins |
| 3 | md | Apples; peeled and diced |
| 1 3/16 | c | Crushed corn flakes |
| 1 | ts | Cinnamon |
| 1 | tb | Sugar |
| 1 | hour, until lightly browned. |
INSTRUCTIONS
Grease a 9-by-13-inch baking dish. Preheat oven to 350 degrees F. Cook noodles in boiling salted water for 10 minutes; drain well. Place hot noodles in a mixing bowl; add margarine and mix well until melted. In another bowl, stir together the eggs, sugar, salt, vanilla, lemon juice, apricot preserves and crushed pineapple with juice. Add to noodles along with raisins and apples. Mix well. Pour into prepared pan. Sprinkle with corn flakes; stir together cinnamon and sugar and sprinkle on top. Bake for 45 minutes to Nutritional info per serving: 323 cal; 6g pro, 50g carb, 12g fat (33%), 1g fiber, 107mg chol, 351g sod Exchanges: .62 fruit, 2.4 bread, .36 meat, 2.1 fat Posted to MM-Recipes Digest V3 #216 Date: 10 Aug 96 00:07:53 EDT From: "Lisabeth Crawford (Pooh)" <[email protected]>
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