| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Sami |
|
12 |
-14 |
INGREDIENTS
| 5 |
c |
Egg Noodles |
| 4 |
tb |
Margarine; (melted) |
| 5 |
|
Eggs; (beaten lightly) |
| 1 |
c |
Onion; (grated) |
| 8 |
oz |
Sliced Mushrooms |
| 2 |
c |
Carrots; (grated) |
| 2 |
c |
Zucchini; (grated) |
| 2 |
c |
Cheddar Cheese; (optional) |
| 2 |
tb |
Balsamic Vinegar |
| 1/2 |
ts |
Black Pepper |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Cumin |
| 1/2 |
ts |
Sage |
| 1/2 |
ts |
Oregano |
INSTRUCTIONS
Boil noodles til tender - about 10 to 12 minutes.
In a large mixing bowl, combine all spices and mix thoroughly.
In a skillet, saute mushrooms and onions with balsamic vinegar until the
liquid is reduced, about 3-4 minutes. Add mixture to spices, along with
carrots and zucchini. Mix together well.
Drain noodles and combine with above in mixing bowl. Add melted margarine
and eggs. Mix all together.
Cover a 9 x 13 inch baking dish with non-stick spray. Add the mixture and
bake at 375 F for 20 minutes; a little longer if you like a darker
appearance.
Posted to JEWISH-FOOD digest by Jeff Freedman <jefffree@eskimo.com> on Feb
08, 1999, converted by MM_Buster v2.0l.
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