| 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)" <104105.1416@CompuServe.COM>
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